Beef Cutlet

Minced beef -200gms
Onion-1big
BoiledPotatoes-2big
Ginger-small piece
Garlic-4pods
Chilly pwd-1/2tsp
Pepper pwd-1tsp
Garam masala-1tsp
Turmeric powder-1/4tsp
Salt -as req.
Meat masala-1/2tsp
Oil-as req
Egg-1
Bread crumbs


           Marinate the minced beef with turmeric powder and salt.and cook it ina pressure cooker.Heat oil in a pan  .Saute chopped onions,ginger& garlic till onions become translucent.Add chilly pwd ,pepper pwd garam masala ,meat masala saute on low flame .Add the minced meat to the pan and mix well.Mash the bolied potatoes and add it to the pan .Mix well and cook on low flame .cook for 5mins and remove from the stove and keep it aside to cool.Make small balls and flatten the mix on your palm and dip in the beaten egg and coat in the bread crumbs and fry .
Tasty cutlets are ready .Serve it with sauce .

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 .

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.

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 .

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 

Chicken Stew

Chicken -small boneless pieces(3cups)

Carrot- 1cup chopped in to small pieces

Beans-1 cupchopped in to small pieces

Potato -2 cubed

Onion -2

Ginger garlic paste -1tsp

Coconut milk (thick )- 1 cup

Coconut milk (medium)-2 cup

Cardamom-4

Clove -3.

Cinnamon -1

Oil-2tbsp

Salt -asrequired

Pepperpowder -11/2 tbsp

Coriander powder -1teaspoon

Garam masala powder – 1teaspoon

Green chilly- 3.(cut in two halfs)

Curry leaves -1stem

Coriander leaves – as required

Cashew nuts 50 gms finely chopped

Boil the vegetables and keep aside. Wash and clean the chicken pieces. Heat oil in a pan, add onion, ginger garlic paste , green chilly and sauté well. Add cardamom, clove, and cinnamon and sauté. Add pepper powder , curry leaves coriander powder & garam masala powder for 2-3 minutes . Now add the chicken pieces, salt and mix thoroughly

Add the 2nd milk and cook. When the chicken pieces are half done, add the cooked vegetables mix well and cook. When chicken and potatoes pieces are done, add the 1st milk. When it begins to boil, remove from fire. Fry the cashew nuts in oil and decorate the stew and serve it with delicious Palappam.

Note: same way you can make mutton or beef stew