Varutharacha Fish Curry

Fish -1/2 kg
Shallots -100 gms
Garlic pods -5 or 6
Ginger - 1 piece
Curry leaves – 1 or 2 stems
Chilly Powder -3 tbsp
Coriander Powder -21/2 tbsp
Turmeric Powder -1 teaspoon
Pepper powder - ½ tsp
Salt – as required
Grated Coconut - ½
Oil - 1 ½ cup
Tamarind-small lemon size(soak nd make paste )

Cut the fish in to small pieces and marinate the pieces with some chilly powder ,turmeric powder coriander powder ,salt ,& pepper powder .leave it aside for 5 minutes.
Fry the grated coconut along with some coriander powder till it turns brown,.Heat oil in a kadai and saute, ginger,shallots,curry leaves & garlic pods . Add balance curry powders to it and cook for a minute .Add the marinated fish along with half cup of water to this and cook for half an hour. Close the kadai tightly .
Now grind the fried coconut into a fine paste in a mixie , (Usually we do it in arakallu ),After half an hour add this coconut gravy with 1 cups of water and tamarind paste  to the cooking fish & mix it well .Cook on a low flame .You can turn of the gas .when the oil is seen on top .

Aloo Paraatha

Whole wheat flour - 2 cup
 Salt -1/4 tsp
 Oil -2 tsp
 

 For the Stuffing

  Potatoes- 1 big or 2 medium size
  Green chillies -1-2 finely chopped
  Cumin seeds - 1 tsp
  Coriander leaves -fistful (finely chopped)
  Garam masala - 1/2 tsp


In a bowl, add 2 cup of wheat flour, salt, oil, needed water and prepare a soft, smooth, pliable dough. Grease your hands with a tsp of oil and knead the dough well. Cover and keep it aside for 15-20 minutes.

Pressure cook potatoes for 3 whistles or until soft. Peel the skin and mash it well. Add chillies, cumin seeds, garam masala powder, salt needed, coriander leaves and mix well. Now your stuffing is ready.

Make small balls with the dough and ro ll it into a small circle .Place a tbsp of  stuffing of the dough and  gather all corners and sela  the dough   and flatten it gently .Heat a tawa and place the rolled out dough.When small bubbles forms on the surface, apply a tsp of oil and flip it the other side.Spread a little oil on the other side also and cook both sides well until golden brown spots appear.Remove from tawa after both the sides are cooked well. Serve with curd or chutney 

Pudina Chutney

Pudina leaves -2 cups
Pepper powder-1/2 tsp
Salt-as  req
Garlic-2 or 3 pods
Ginger-smallpiece
Tamarind –a small sizeball
                             Grind all the ingredients in a mixer in to a fine paste .Pudina chutney can  be served with  parathaas.

Mixed fruit jam shake

Chilled milk-1pkt
Sugar-2tbsp
Mixed fruit jam-1/2 cup
Ice cubes-as req.

   Pour all the ingredients into the blender and mix well .You can serve the shake topping with ice cream .

Cheera Upuma

For Upuma

Ingredients needed

FriedRava  - 1 cup
Onion - 1
Green chilli -1
Ginger - 1 inch piece finely chopped
Water - 2 cups
Ghee - 3/4 tsp (optional - added for flavor)
Salt needed

For the seasoning

Oil - 3 tsp
Mustard seeds -1
Curry leaves - few

For Cheera

Cheera – 1cup
Grated Coconut -1/2Cup
Shallots -3
Garlic -3
Dry chilly-3
Onion finely chopped -1/2
Salt –as reqd
Oil 2 tbsp

             Grind  coconut ,garlic ,dry chilly and shallots.Add salt to the chopped cheera and mix well .cook it on a low flame for few mins .add the grinded mixture  to it and cook well .Heat oil in apan  and sauté onion  ,and curry leaves .Mix it to the cooked cheera .and cook for 2 mins .


Now The Upuma

                       Chop onions, ginger and green chillies finely.Heat 3 tsp of oil, add mustard seeds, when it splutters add curry leaves, chopped onions, green chillies and ginger.Saute until onions turn transparent. Then add 2 cups of water, ghee and salt needed. When the water starts boiling, reduce the flame to low, add the cheera mix and cook for a minute  .Then add rava gradually with one hand and keep stirring with your other hand. Once the rava absorbs all the water, cover and cook on low flame for 6-7 minutes. Do not forget to stir in between.


Tasty Cheera upuma is ready .

Chemmeen Curry

Chemmeen – ½ kg
Chilly Powder -4 tbsp
Turmeric Powder -1/2 tsp
Coriander Powder -3 tbsp
Fenugreek Powder -1/2 tsp
Ginger -1 small piece
Garlic -5 or 6 pods
Shallots -5 or 6
Salt  -as reqd
Green Chilly -2 slitted
Gamboge (kudampuli) -3
Curry leaves -1 sprig
Oil –1 tbsp

Mix all the powders with water and make into into a fine paste .Soak Gamboge in a cup of water .Heat oil in a earthenware pot (meen chatty) splutter mustard seeds add fenugreek powder and sauté ,shallots ,ginger ,garlic ,green chilles ,then add curry leaves.Add the masala paste of powders into it and  .then add  the washed chemmeen and gamboges ,salt . Add required  of water & cook till the chemmeen is done & gravy becomes thick, it will take around 20 -25 minutes on low flame.

Shrimp Fry

Shrimps (chemmeen) -1/4 kg
Shallots -7 to 10
Ginger -1 tsp finely chopped
Garlic-1 tsp finely chopped
Curry leaves -1 sprig
Kashmiri chilly powder -1 tbsp
Turmeric powder -1 tsp
Coriander powder -11/2 tsp
Pepper powder -1 tsp
Salt -as req.
Oil -as req.
Water -1/4 cup

        Cook shrimps with water along with Chilly powder ,turmeric powder and salt on a medium flame till the water dries .Heat oil in a wok  and saute shallots ,ginger ,garlic and curry leaves.Add pepper powder and coriander powder and cook on a low flame .Add the cooked shrimps and cook for 5 mins .The delicious shrimp fry is ready . 

Beef Varattiyathu

Beef -1/2 kg
Shallots -7 to 10
Ginger -1 tsp finely chopped
Garlic -1 tsp finely chopped
Turmeric powder -1 tsp
Kashmiri chilly powder -11/2 tbsp
Pepper powder -1 tsp
Meat Masala-3 tbsp
Fennel Seeds(perumjeerakam) -1/2 tsp
Fenu greek seeds -1/2 tsp
Salt -to taste
Curry leaves -1 sprig
Water -1/4 cup

For Seasoning

Coconut pieces-1 cup
Shallots-2 or 3 sliced
Curry leave -1 sprig
Oil-as req.


Cook the beef with water and all the other ingredients except meat masala  in a pressure cooker in medium heat .When beef is well cooked  heat oil in a wok and saute the coconut till it becomes light brown ,then add shallots and curry leaves and saute it .Add meat masala to this along with cooked beef .And Saute it stirring continuously till the gravy dries up and the beef is coated.

Mango Milk Shake

Its Summer time ,Lets have something cool 


Ripe mango -2

Chilled Milk-1/2 ltr

Sugar -2 tbsp

  Peel the mangoes and add the pulp to a blender along with milk .Blend it till froth appears .Add sugar and blend it nicely. Delicious mango milk shake is ready. You can add a scoop of mango flavored ice cream  on top it .

Egg Roast

Boiled Egg-2(sliced into halfes)

Onion -3

Chilly powder -1tbsp

Pepper powder -1tsp

Coriander powder -1tsp

Turmeric powder -1/2 tsp

Salt –As reqd

Vinegar -1tsp

Oil – 2tbsp

Heat   oil in a pan  and saute onion,then add the curry powders and mix well .Cook it for a minute on a low flame  .Then add vinegar and salt and saute it well .Add the egg and marinate the mixture well on it .You can serve it hot with chappathi ,appam  or poori .

Cheera Thoran

Cheera – 2cup

Grated Coconut -1 Cup

Shallots -3

Garlic -3

Dry chilly-3

Onion finely chopped -1/2

Curry leaves –few

Salt –as reqd

Oil 2 tbsp

Grind  coconut ,garlic ,dry chilly and shallots.Add salt to the chopped cheera  and mix well .Cook it on a low flame for few mins .Add the grinded mixture  to it and cook well .Heat oil in a pan  and saute onion and curry leaves .Mix it to the cooked cheera .and cook for 2 mins .

Maanga Chammandhi

 Raw Mango -1 cup
  
 Ginger -1 small piece

 Shallots -5 or 6  

 Grated Coconut -1 cup 
  
 Chilly powder -1tbsp 

Salt -as reqd                           


             Grind all the ingredients in to a fine paste in a mixer grinder ..Delicious Chammandhi is ready 

Naadan Meen Curry

Fish – ½ kg

Chilly Powder -4 tbsp

Turmeric Powder -1/2 tsp

Coriander Powder -3 tbsp

Fenugreek Powder -1/2 tsp

Ginger -1 small piece

Garlic -5 or 6 pods

Shallots -5 or 6

Salt  -as reqd

Green Chilly -2 slitted

Gamboge (kudampuli) -3

Curry leaves -1 sprig

Oil –1 tbsp

Mix all the powders with water and make into into a fine paste .Soak Gamboge in a cup of water .Heat oil in a earthenware pot (meen chatty) splutter mustard seeds add fenugreek powder and saute ,shallots ,ginger ,garlic ,green chilles ,then add curry leaves.Add the masala paste of powders into it and  .then add  the washed fish pieces and gamboges ,salt . Add required amount  of water cook till the fish is done and ; gravy becomes thick, it will take around 20 -25 minutes on low flame. Serve with rice or kappa (tapioca).

NB: It tastes good on the next day 

Paal paayasam (Milk Kheer )

Happy New Year .Lets  start the New year with a Dessert

Milk - 2 ltr

Raw rice -1/4 cup(chemba pachari)

Sugar -1 cup

Elaichi powder-1/2 tsp

Ghee -2 tbsp

                Wash the rice and soak it for half an hour .Then mix all the ingredients in pressure cooker  ,close the lid without weight and cook till the steam comes . Put the weight and cook on low flame till 1 hr. Now the tasty paal payasam  is ready .

NB: If you want  u can add condensed milk to make it more sweeter.