Tomato curry

Tomato -4

Green chilly -4

Ginger -1 small piece

Grated coconut -1/2 coconut

Shallots -5

Turmeric powder -1 tsp

Dry chillies -2

Mustard -1/2 tsp

Curryleaves -2 sprigs

Salt -as req

Oil-as req


Cut tomato into pieces .Grind the grated coconut to a smooth paste add chilly ,ginger,salt and 1/2 tsp turmeric powder and grind it .Cook this mix and tomato for 5 mins on a low flame  .Heat oil in a pan and splutter mustard seeds ,then add curry leaves ,shallots ,dry chillies ,and saute it .After add these sauted mix to cooked tomato and mix well .Cook for 5 mins .Your tastey Tomato curry is ready ,can be served with rice .

Kovakka ( Tindora) mezukkupuratty

Tindora (kovakka)- 1/2 kg
Onion - 1 (big)
Turmeric pdr- 1/4 Tsp
Chilli pdr- 2Tsp
Salt -as rqd
Oil-1 tbsp

Cut the kovakka & onion into length wise pieces.Heat oil in a pan and saute onion for 3mins.Then add chilly & turmeric powder saute it.Add the sliced kovakka to it and add salt .Cook it on low flame.

Pidi & Varutharacha Kozhi curry

This one is my Grandmother's & Mother's master piece. You can have it either for your breakfast or snack,

Pidi

Ingredients

Fried Riceflour (varutha aripodi) -1/2 kg

Grated Cococnut -1/2

Coconut milk -1^st & 2nd

Jeera powder- ½ tsp

Hot water -2 cups

Salt – as per your requirement

Mix the rice powder ,jeera powder,grated coconut salt, adding hot water little by little in to a thick dough . Make this in to small round balls (size of a marble )Take the second milk of coconut and heat it on low flame , add the rice balls to it and cook for 5 mins .then add the first milk and cook till it becomes a thick white gravy . You can check the salt and add if needed at this point .

Varutharacha Kozhi Curry

Ingredients

Chicken -1 kg

Onion -2 nos

Shallots -100 gms

Garlic pods -5 or 6

Ginger - 1 piece

Curry leaves – 1 or 2 stems

Chicken Masala -1 1/2 tbsp

Chilly Powder -3 tbsp

Coriander Powder -2 tbsp

Turmeric Powder -1 teaspoon

Pepper powder - ½ tsp

Salt – as required

Grated Coconut - ½

Oil - 1 ½ cup

Cut the chicken 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 till it turns brown ,.Heat oil in a kadai and saute onion, ginger,shallots,curry leaves & garlic pods . Add chicken masala & balance curry powders to it and cook for a minute .

Add the marinated chicken 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 ½ cups of water to the cooking chicken & mix it well .Cook on a low flame .You can turn of the gas .when the oil is seen on top .

Now the tasty pidi & varutharacha kozhi curry is ready. Serve Hot.

Carrot Thoran

Carrot -250 gms

Greenchilly -2or 3

Shallots -6 or 7

Mustard seeds -1/2 tsp

Cumin seeds-1/2tsp

Curry leaves 1or 2 stem

Grated coconut - 1 cup

Turmeric powder -1 tsp

Salt -as required

Oil - 2 tbsp

Grate carrot and keep it aside .

Heat oil in a pan .Splutter mustard seeds & cumin seeds .Add green chilly ,curry leaves & chopped shallots and saute it.Then add turmeric powder ,salt .Add the grated carrot & coconut to it and mix well . Close the pan & cook for 10 mins on a low flame

Tomato Rice

For 2 people

Basmati Rice -1 1/2 cup

Ghee - 11/2 tbsp

Salt - As per requirement

Turmeric powder -1/2 tsp

Chilly powder -1/2 tsp

Veg Masala -11/2 tsp

Onion -2

Tomato 2 or 3

Green chilly - 2 or 3

Ginger garlic paste -1 tsp

Mustard seeds - 1tsp

Curry leaves - 2 strips

Coriander leaves - some finely chopped.

Cashew Nuts -50 gms

Cook rice and keep it aside. Heat ghee in a frying pan and add mustard seeds .When it splutters add gingergarlic paste ,curry leaves and saute for sometime then add onion & green chily , then 2 chopped tomatoes and cook . Add chilly powder ,turmeric powder ,salt & vegmasala to this add the puree of one tomato and cook for some time on low flame . When the aroma comes ,add the cooked rice to it and mix well .keep it on low flame for 5 -10 minutes. you can add the coriander leaves & fried cashew nuts and Serve it .

Ghee Rice

For 2 persons

Basmati rice -11/2 cups

Onion -2 nos

Bay leaf -2 nos

Cinnamon -4 nos

Jeera -some

Takkolam (starAnise )-2 nos

Cloves -4 nos

Elaichi -3 nos

Pepper powder -1tsp

Turmeric powder - a pinch

Salt - as per ur requirement

Ghee- 3 or 4 tbsp

Coriander leaves

Soak basmati rice for half an hour.Cook the rice.Saute the garam masala in pan,then powder it Fry some onions till they turn golden brown in ghee.Strain the cooked rice.Heat ghee in a briyani pan ,add the balance onion & salt .Saute it till the colour changes.Then add the garam masalapowder ,turmeric powder,&pepper powder & saute it .Add the cooked rice and mix it well.Cook for five mins on low flame.Decorate it with fried onions and coriander leaves You can serve the rice with raitha ,pappad & pickle .

Nb: you can also add cashewnuts & raisins

Aloo Fry

Aloo(potato)-4 chopped to small pieces

Onion -2 (chopped)

Ginger& garlic paste -1 teaspoon

Green Chilly - 2 splits

Chilly powder -1/2 teaspoon

Turmeric powder p1/2 teaspoon

Garam masala 2 teaspoon

Oil -as required

Salt -as required

Coriander leaves – as required (finely chopped)

Boil chopped aloo for 15 mins .Don't over cook it. Then heat oil in kadai ,saute onion ,ginger garlic paste ,green chilly,then add the cooked potatoes and salt,.close the lid and cook for some time   .then add chilly powder and turmeric powder and mix it well andthen add the garam masala powder and coriander leaves and close the kadai and cook it over low flame for 15 mins.