Kerala style salmon roast

Marinate small pieces of salmon (250 gm) with salt,1 table spoon ginger garlic paste, 1 tsp turmeric powder, 1 tsp saunf powder,1 table spoon red chilli powder and 1 tsp black pepper powder. After 6 hours, shallow fry it. Heal 1 tsp oil and add 1 sliced onion.Add salt, 1 tsp red chilli powder , 1 tsp garam masala, 1 tsp turmeric powder,1 tsp saunf powder, 2 chopped green chillies, ginger and garlic. Saute well until cooked. Add fish and curry leaves. Stir fry for 5 -10 minutes. Serve hot.

King fish biriyani

Marinate 1/2 kg fish in ginger garlic paste, salt, black pepper, red chilli powder, turmeric powder, saunf powder and yoghurt. After 1 hour, shallow fry the fish. In another pan, heat 2 table spoon vegetable oil and add 1 tsp turmeric powder, 1 table spoon red chilli powder and 1 tsp garam masala. Saute well for 5 minutes and add 2-3 sliced onions, 2-3 green chillies. Saute well. Add cooked fish and cover the lid. Cook for 20 minutes in low flame. After this add a thick paste made of 1 cup grated coconut, 3-4 garlic, 1 green chilli and 12 cup soaked cashews. Cook for 15 minutes and add 1/2 cup chopped coriander leaves. In a thick vessel, heat 2 table spoon vegetable oil and add 1/2 sliced onion, cloves and 1 cardamom. Add 3 cups of basmati rice and sauté for 5 minutes. Add 6 cups of water, salt and 1/2 tsp turmeric powder. Cover and cook until the rice is done. Grease a large tray with ghee and add fish. Layer rice over the fish. Add 1 tsp vanilla essence, 1 tsp garam masala, 1 handful of raisins and cashews. Cover and seal with aluminium foil and bake at 350 degrees for 30 minutes. Serve hot.

Butter chicken

Marinate 1/2 kg chicken pieces (bone less) with 2 table spoon tandoori masala, 2 table spoon garlic paste, red colour and enough salt. Marinate for 3-4 hours and bake at 450 degrees for 35 minutes. In a sauce pan, heat 1 table spoon canola oil and sauté 2 large onions (thinly sliced). Stir until onions become transparent and slightly golden yellow. When cool, grind into a fine paste. Boil 1 large tomato (or 2 medium sized) and peel the skin off. Remove seeds and cool the tomato. Blend well. Boil 1 handful of cashews in 1/4 cup water. Let it cool and grind cashews into a fine paste using a blender along with 1/4 cup water and 1/2 cup fresh cream. Blend into a fine paste. Now heat a taws and add 1 table spoon butter. Add the onion paste and cook for fifteen minutes in medium flame. Stir well. Add tomato paste and little water. Mix well and cook for ten minutes. Add 1 table spoon red chilli powder and 1 table spoon kasoori methi. Cook well for 5 minutes.Add 1/2 cup boiled water. Mix well and cook again unit the gravy is boiling. Add chicken pieces and cook covered for 15 minutes in medium flame. Add 1 tsp kasoori methi and 2 tsp garam masala. Cook for 5 minutes. Slowly add cashew paste. Mix well and cook in low flame for 10 minutes. Garnish with coriander leaves, fresh cream, 1 tsp butter and serve hot.

Chicken curry

Heat 2 table spoon oil and add 1 tsp saunf powder.Saute 3 sliced onions. Cook until onions are soft. Add 1 table spoon turmeric powder, 1 table spoon red chilli powder, 1/2 tsp garam masala and 1 tsp coriander powder. Heat the masala well. Cook covered. Add salt and chicken pieces (500 gm). Mix well. Cover and cook. After ten minutes, add 1/2 tomato (sliced). Cook again for 5 minutes. Grind 1/2 cup coconut, 6-7 garlic, 1 inch size ginger and 1 green chilli. Add this paste to the chicken curry. Add 1/2 cup hot water. Cook covered for ten minutes. Serve hot.

Low oil chicken fry

Marinate half kg chicken pieces (with bone) with salt, 1 tsp black pepper powder,1 onion (thinly sliced), 1 table spoon turmeric powder,1 tsp lemon juice,1 tsp crushed red chillies, 1 tsp garam masala, 2 tsp coriander powder and 3-4 curry leaves for 3 hours. Pressure cook the chicken pieces or bake at 500 degrees for 30 minutes. Heat 2 table spoons of olive oil and add 4-6 chopped garlic, 1 bunch curry leaves and 3 red chillies (crushed).Combine well. Add chicken pieces and mix well. Cook until chicken is shallow fried (lightly) in olive oil and coated with the masala. Serve hot.

Cucumber dal curry

Grate 1 cup coconut with 2 garlic, 1 tsp jeera powder, 2 tsp turmeric powder, 2-3 shallots and 2green chillies. Cook 1 cup toor dal, salt and 1/2 cucumber (sliced into small cubes) in a pressure cooker. Add the coconut mixture to this and cook well. Add salt as desired. Make tadka with 1 tsp mustard seeds,4-6 curry leaves and 2 red chillies.

Chicken roll

Marinate 2 pieces of bone less chicken with salt and turmeric and cook well. Shred them into small pieces. Heat 1 tsp oil and add 1/2 onion thinly sliced. Add salt and 1 tsp chopped green chillies and 3-4 curry leaves chopped. Add 1 tsp garam masala and 1 tsp turmeric powder. Add 1 tsp vinegar. When onions are cooked, add chicken and mix well. Make 2 pancakes with a batter made of 1 cup flour, 1/2 egg and 1 cup milk. Spread the chicken mix. Dip this in egg (1 egg beaten well) and bread crumps (grind one slice bread in a mixer) and deep fry. Serve hot.

Hyderabadi chicken biriyani

Marinate 1/2 kg chicken with salt, 1 cup curd, 1 table spoon turmeric powder,1 tsp red chilli powder,1 tsp garam masala, 1 tsp perum jeera powder (saunf), 1/2 tsp jeera powder, 2-3 cardamom, 2-3 cloves, 1 bay leaf (chopped), 1/4 cup chopped mint leaves, 1/2 cup chopped coriander leaves, 3-4 black pepper, 1 tsp lemon juice, and 1 cup fried onions. Marinate for 4 hours in the fridge. Wash and soak 2 cups basmati rice for 30 minutes. Boil water in a large pot and add 1 table spoon salt and 1 table spoon oil. Add the soaked rice and cook for 5 minutes. Drain the excess water. Heat a thick bottomed vessel or large pressure cooker. Add 2 table spoons of oil and transfer chicken mix. Spread evenly at the bottom. Add the rice. Garnish with cashew, fried onions, 2 table spoon ghee, 1/2 cup raisins and 1/4 cup chopped coriander.Sprinkle 1 tea spoon saffron (mixed with water). Cover or seal the pot and cook at high flame for 15 minutes followed by low flame for 15 minutes. Turn off the flame and leave the pot unopened for 30 minutes. Serve hot with raitha.

Oats idli

Roast 1/2 cup rasa and mix this with 1 cup roasted and powdered oats. Add 1 tsp salt, 1 table spoon yoghurt, finely chopped ginger and 1/2 small green chilli (finely chopped). Stir in 1 table spoon grated coconut. Heat 1 tsp oil and add 1 tsp mustard seeds and urad dal. Add this to oats mixture. Add enough water and make an idli batter. Steam and serve hot.

Sweet plantain cutlets

Boil 1 plantain and chop it into small pieces. Heat 1 table spoon ghee,1 table spoon grated coconut, add some cashew nuts,raisins and 1/2 tsp cardamom powder. Add plantain and mash it. When done and the mixture is cold, make small balls and flatten it into cutlets. Dip in a thick batter made of salt and all purpose flour and fry in oil. Serve hot.

Cauliflower and carrot stir fry

Chop 1/2 cauliflower into small florets and cook in the microwave for 2 minutes. Heat 1 table spoon oil and add 1 tsp fennel seeds and mustard seeds. Add 1 thinly sliced onion, 1/4 carrot (finely chopped), 1 tsp sliced green chillies and 1tsp chopped ginger. Add 1 tsp turmeric powder and red chilli powder. Cook well. Add 1/4 tomato finely chopped. Add enough salt and stir fry everything. Add cauliflower and cook covered for 3-4 minutes. Serve hot.

Fish masala

Cut 250 g king fish into small pieces and marinate with 1/2 tsp lemon juice, salt, 1 tsp red chilli powder, 1 tsp turmeric and 1 tsp black pepper powder. After 20 minutes, either shallow fry or bake at 350 degrees for 30 minutes. Heat 2 table spoons of oils and add 1 tsp mustard. Add chopped ginger (1 large piece) and garlic (1-2). Add 1 tsp red chilli powder and 1 tsp turmeric powder. Add 1 and 1/2 onions thinly sliced. Saute and cook until onions are soft and golden brown. Add 1/2 tomato cut into 4 pieces. Add enough salt and 1 tsp fenugreek powder (perm jeerakam). Add the fish and mix everything and keep stirring. Cook well and serve hot. Garnish with curry leaves. Tastes very good if eaten along with rice, roti or paratha.

Moong dal (cherupayar parippu) payasam

Pressure cook 2 cups of dal and add to a sauce pan. Add 1/2 cup ghee and 1 cup jaggery liquid. Roast well. Add 1 cup coconut milk. Cook until thick. Add fried raisins, coconut pieces and cashew nuts (in ghee). Sprinkle 1/2 tsp dry ginger powder and 1 tsp cardamom powder.

Cheese and potato kebab

Mix 1/2 cup wheat flour, 1 tsp yeast, 1/4 cup warm water, 1/2 cup grated cheese, 1 tsp lemon juice, 1/2 tsp fresh grated ginger and 1 boiled potato and form a smooth dough. Can add 1 tsp black pepper powder to make it bit spicy. Let the dough sit for 15 minutes. Shape into oval shaped rolls and deep fry. Serve hot with ketchup or coriander chutney.

Egg and tomato masala

Boil 3 eggs. Heat 1 table spoon oil and sauté 1 thinly sliced onion. Add 1 tsp chopped ginger,1tsp chopped green chillies 1 tsp turmeric powder, 1 tsp salt, 1 tsp each of garam masala, perumjeeraka (fenu greek) powder and 2 tsp each of red chilli powder and coriander powder. Mix well and cook until onions are soft. Add 1/2 tomato (chopped). Grind 1/2 cup grated coconut, 2 garlic and 1/2 cup cashews (pre-soaked). Mix this into the onion masala. Cook until gravy thickens and also add more salt if needed. Add eggs, few curry leaves and mix well. Cook for 5 more minutes and serve hot.

Semiya upma

Heat 1 table spoon oil and sauté 2 cups semiya until light brown. Add 2 cups of boiling water and 1 tsp salt and cook well. In another pan, heat 1 tsp oil and add 1 tsp mustard seeds. Now mix in 1/2 onion thinly sliced. Add 1 tsp chopped green chillies, 1 tsp chopped ginger and 1/2 cup chopped carrots. Saute and cook until done. Add 1 tsp salt, 1/4 tomato finely chopped and 1/2 tsp turmeric powder. Cook well. When read transfer this to the semiya mixture and serve hot garnished with curry leaves.

Potato fritters

Boil 1 potato and slice it into small pieces. Add 1/2 tsp salt,1/2 tsp turmeric powder,1 tsp chopped curry leaves, 1 tsp chopped green chillies, chopped ginger and 2 table spoon chopped onion.All should be finely chopped. Shape the mixture into lemon sized balls. Mix them in a thick batter made of 1 cup chick pea flour and 1 tsp salt. Deep fry in oil. Serve hot with ketchup.

Chick pea curry

Cook 3 cups of chick pea with 3 cups of water, 1 tsp turmeric powder, 1 table spoon kashmiri red chilli powder, 1 tsp coriander powder, 1 tsp salt and 1 tsp garam masala powder in a pressure cooker. When ready, take 1 cup of cooked chick peas in a blender. Add 1 hand full of cashew nuts, 3 table spoon coconut milk powder, 2-3 garlic, 1 inch ginger, 2/3 cup water,2 cardamom, 2 cloves and 1 tsp fennel seeds. Blend well and add this to the cooked chick peas and boil until gravy thickens. Serve hot after garnishing with chopped coriander leaves.

Fish cutlet

Chicken chettinad

Make a paste with 1 cup grated coconut, 1 table spoon salt, 2 red chillies, 1 table spoon ginger garlic paste,2 tsp spoon black pepper powder 2 tsp turmeric powder,100 g sliced onion and 1 tsp fennel (perumjeerakam) seeds. Marinate 500 g chicken with this mixture, for 1 hour. Add more salt if desired. Heat oil and sauté 2 sliced red onions until done. Add 1 tsp garam masala and sauté well. Add 1 sliced tomato. Cook uncovered. When done add salt and chicken. Cook covered with a shallow lid for 15 minutes. Add 1 tsp red chilli powder. Cook for 20 minutes. Add curry leaves and coriander leaves. Serve hot.