sardine/chala fry

Ingredients:

Sardine fish -4 to 5
Pearl onion -4
Pepper -1/4tsp
Chilli powder -1/2tsp
Turmeric powder -1/4tsp
Curry leaves -1spring
Salt -To taste
Oil - For shallow frying

Procedure:

1. Clean and cut the fish and make some gashes on both the sides.
2.  Now grind  pearl onions,pepper balls,chilli pwd,turmeric pwd and salt as a paste.
3. Mix the ground  paste into the fishes and marinate for around half an hour.
4. In pan pour some oil and shallow fry the fishes till it become cook.
5. Fry the curry leaves in the same oil and garnish.

Avial (kerala style)

Ingredients:

• Vegetables -1cup(carrot,yam,cucumber,beans,drum stick)
• sour curd -1/2cup
• coconut -1/2cup
• cumin seeds -1/2tsp
• green chillis-1 big
• coconut oil -1/4cup
• turmeric powder-1/2tsp
• salt to taste
• curry leaves

Procedure:

• Grind the coconut, green chillies and cumin seeds together to make a fine paste, adding very little water and keep aside.
• chop all the vegetables into 3-inch lengths and Cook the vegetables separately with very little water and turmeric powder in a heavy-bottomed vessel.
• When the vegetables get cooked add the ground coconut paste and curd into it and heat through, taking care to prevent curdling.
• Finally add the coconut oil and curry leaves immediately switch off the heat.
• serve hot

Nattu koli kulambu (country chicken curry)

Ingredients:

• Chicken -500gm
• Small onion -100gm
• Tomato -1/2no
• Green chilli-1no
• Ginger garlic paste -2tsp 
• Chilli powder -1tsp
• Turmeric powder -1/2tsp
• Coriander powder -1tsp
• Cumin powder -1/2tsp
• Salt to taste
• Cinamon stick -1"stick
• Cloves -2no
• Cardamon -2no
• Curry leaves -1stks
• Water-1cup
• Oil -2tbsp

Procedure:

• Take a pressure cooker pour some oil and roast cinamon,cloves,cardamon,1/2of curryleaves saute till the aroma raises
• Add Onions and ginger garlic paste saute till raw smell leaves.
• Add Tomato,Green chilli and saute for 3min till tomato smash well.
• Add all the spice powders(chilli,turmeric,corianderand cumin powder)saute till raw smell leaves.
• Now add chicken pieces and saute well for a min.
• Add Water and close the lid and cook for 20 mins in simmer.
• Open the lid and garnish with coriander leaves and serve.

Battura

Igredients:

•       500gm Maida flour
•       1/2 tsp Baking soda
•       1Tbsp, oil or Ghee
•       1/2 Cup Curd
•       Salt To Taste
•       Oil for Deep Frying

Procedure:

•       Mix all the Ingredients.
•       After Mixing, make a dough out of it.
•       Leave the Dough so that it can ferment for 6-7 hours.
•       Now take a small ball out of it and roll into a thin roti.
•       Heat oil for Deep frying.
•       Fry the roti till it become puff up.
•       Serve hot with channa masala.. 

 

Egg curry (kerala style)

Ingredients:

Eggs - 4, hard boiled, peeled

Onion - 1, finely sliced (large)

Tomato -1(chpped)

Green chilies - 2, slit lengthwise

Ginger and garlic paste -2tsp

Curry leaves - 1 spring

Chilli powder -1/2tsp

Garam masala powder - 1/4 tsp

Coriander powder - 1/2 tsp (optional)

Cumin powder -1/2tsp 

Coconut milk - 2 cups(thick and thin milk)

Cloves -2no

Cinamon -1"stick

Fennel seeds -1/4 tsp

Coconut oil - 1 1/2 tbsps (or any oil)

Procedure:

• Heat oil in a heavy bottomed vessel, add the cloves,cinamon,fennel seeds,1/2 of spring curry leaves and allow them to splutter.
• Add sliced onions,ginger and garlic paste and saute for 5 minutes.
• Add the tomatoes and saute for a min when tomatos get totally cooked add salt to taste and add chilli pwd,coriander pwd,cumin pwd and little turmeric .saute till the raw smell leaves.
• Now add the coconut milk and cook on low to medium flame for 7- 8 minutes. Stir once in a while.
• Add the eggs and cook for 2 mts and add garam masala powder, remaining curry leaves and coriander leaves.

serve with aapam,idiyappam,dosa,idli.