Kallumekkaya Fry

INGREDIENTS
Kallumekkaya or Mussels - 20 -30 numbers
Chilly powder - 2 tsp
Green Chilly - 4 nos
Ginger-Garlic Paste - 1 teaspoon
Onion (chopped) – 4 nos
Fenugreek(Uluva)seeds - 2 tsp
Mustard Seeds - 1 tsp
Tamarind - 1 tsp (Soak it in 1 glass Warm water)
Turmeric powder - 1/4 tsp
Oil - 4 tsp
Tomato (Slice thin and long) - 2 smallnos
Coriander leaves - 4 stems
Curry Leaves - 3 stems
Soy Sauce - 1/2 tsp
Salt - To Taste


Preparation Method

1)Soak chilly powder, Turmeric powder in 5 tbsp of water.

2)Soak the Mussels in Tamarind Juice for 15 minutes

3)Heat 2 tsp of oil in a non stick pan.

4)Add Mustard Seeds into the oil allow it to splutter
and then add fenugreek seeds stir till they become dark brown.

5)Add onions and stir again.

6)Add Ginger-Garlic paste and chopped tomatoes and stir till it gets brown colour.


7)Add the soaked chilly- turmeric paste.
Reduce the flame and stir well for 5-10 minutes so that everything gets mixed well and oil gets separated.


8)When it starts to boil, add the soaked mussels along with the tamarind juice and salt.

9)Add curry leaves and Curry Leaves

10)After 10-15 minutes, the mussels will get cooked as well and gravy gets thicken .

11)Add 3 tsp of oil and allow the mussels to get fried .

12)Saute it for 10 -15 mins till it get brown color also add soy sauce.


:- Serve the dish after garnishing with Curry and Coriander Leaf Stem.

Recipe By
Kiran Mary

Ada Pradaman

INGREDIENTS

Adda – 250 gm
Jaggery (Dissolve jaggery in a pan in 2 glass water) – 750 gm (2+1/2 balls)
Sugar - 3 tbsps (add only if the sweetness is not enough for the Jaggery).
Ghee – 3 tbsps
Cardamom(Elakka) – 2 tsp powder
Coconut milk – 4 cups
Milk - 1 cup
Diced Coconut - 10 gms (fried coconut pieces in ghee)
Cashewnuts – 50 gm
Raisins – 25 gm



1) Dissolve jaggery in a pan (preferably Urali).

2) Cook the Adda in another pan for 5 minutes.

3) When the jaggery solution thickens, add the cooked ada pieces.

4) Stir well and add ghee in between.

5) When the payasam gets reduced, add coconut milk and mix well. Allow it to thicken.

6) When the ada gets cooked and the payasam gets reduced, add the milk and mix well.

7) Add powdered cardamom and mix well.

8) Heat it through.

:- Do not boil.
:- Dont let the adda stick on the pan.

9)Fry the cashews and raisins in ghee.

10)Add Diced coconut,fried cashews and Raisins to the payasam and mix well.


Recipe By
Kiran Mary.

Aaloo Chicken Tikka Masala

INGREDIENTS

Chicken with bones cut into medium pieces – 4 to 6 nos
Potatoe sliced into Square pieces -1 nos
Chopped onion – 2 nos
Ginger/Garlic paste – 2 tsp
Green Chillies – 3
Curry leaves – 1 stem
Sliced Tomatoe – 1 no
Capsicum sliced into square pieces - 1 medium Size
Cashewnuts - 5 to 7 nos
Curd - 1 or 2 tbsp
Water - 1/2 cup
Coriander Leaves - 3 stems

Turmeric powder – 1/4 tsp
Chilly Powder – 1+1/2 tsp
Coriander powder – 2 tsp
Garam masala powder - 1 tsp
Chicken Masala powder – 1 tsp
Mustard Seeds - 1 tsp

Salt – to taste
Oil – 4 tsp

Method:-

1) Heat 1 tsp of oil in a pan , Saute Potatoes and Capsicum with a pinch of garam masala for 2 mins. Let the pieces have its raw taste.Dont let the pieces turn brown. Keep the fried mix in a bowl.

2) Heat 2 tsp oil in a pan, Add Mustard seeds into the oil and allow it to splutter.

3) Add Onion and stir again. Let it turn brown.

3) Add Ginger/Garlic paste and saute it well.

4) Add sliced green chilies and potatoes and salt to taste.

5) Add Chilli powder, Coriander powder, turmeric powder,garam masala powder and chicken masala powder.
Saute till the masala is well browned and oil starts to seperate.

6) Add chicken pieces and stir well for few minutes until the water from the chicken oozes out.

7) Add water ,salt and curd and pressure cook the chicken pieces and potatoes .

8) Add Capsicum.

9) Add Corn Flour if u want the thick gravy. Stir it well and simmer it for 5 minutes.

10) Add Coriander leaves and Curry leaves .

:- Serve the dish after garnishing with Curry Leaf Stem.
Add 1/4 cup of water for more gravy.

This Curry will go fine with Rice,Chappathi,Porotta.

Recipe By
Kiran Mary.

Flaked Fried Chicken.

INGREDIENTS
INGREDIENTS

1) Self-rising flour - 1+1/2 cups
2) Cornstarch paste - 1/2 cup
3) Seasoning salt - 1+1/2 tbsps
4) Paprika - 2 +1/2 tbsps
5) Baking soda - 1/2 tsp
6) Italian-style salad dressing mix -4 tbsps

7) Dry onion soup mix - 3 tbsps
8) Spaghetti sauce - 4 tbsps
9) White sugar - 2 tsps
10) Crushed cornflakes cereal - 2 cups
11) Egg (beaten) - 1 no
12) Cold water - 1/2 CUP
13) Oil for frying - 2 cups
14) Chicken cut into medium size pieces - 8 nos


DIRECTIONS

1). Mix together the flour, cornstarch, seasoning salt, paprika, baking soda, dressing mix, soup mix, spaghetti sauce,1/4 cup of water and sugar in first bowl .

2).Place cereal crumbs in 2nd bowl.

3).Add eggs and little bit of water in the 3rd bowl.

4). Heat oil in a large pan . Preheat oven to 350 degrees .

5). Dip chicken pieces into batter (1st bowl), egg/water mixture, cereal crumbs, briefly into dry mix once more, then drop into hot oil skin side down. Brown for 3 to 4 minutes, then brown other side of each piece.

6). Place browned chicken pieces into a baking dish, and cover dish with aluminum foil leaving one side open for escaping steam.

7). Bake at 350 degrees for 35 to 45 minutes, or until chicken is cooked through and tender and juices run clear.

8).Remove cover and bake another 5 minutes to let coating become crisp.


:- Serve it hot after garnishing with some fresh vegetables.

Note:- 1 cup self-rising flour equalent to 1 cup All purpose flour (Maida) + 1 & 1/4 tsp Baking powder + a pinch of salt.


Recipe By
Kiran Mary.

Cayenne Tuna Grate

INGREDIENTS
INGREDIENTS

1) Tin Fish (Tuna) - 1 Tin
2) Grated Cocconut - 5 tbsps
3) Cayenne Pepper -1/4 tsp
4) Paprika -1/2 tsp
5) Seasoning salt - 1/4 tsp
6) Cumin Seeds - 3/4 tsp
7) Mustard Seeds - 3/4 tsp
8) Green Chilly - 2 nos
9) Tamarind - small ball
10) Turmeric Powder - 1 pinch
11) Shallots -4 nos
12) Ginger/Garlic paste -1/2 tsp
13) Curry Leaf - 1 stem
14) Oil - 2 tsp
15) Salt - to taste.
DIRECTIONS

1) Heat the oil in a pan. Add mustard seeds ,allow it to splutter.

2) Add the sliced shallots and sliced green chillies to it and allot it to turn brown.

3) Mix Grated Cocconut,turmeric powder,cumin seeds and tamarind juice in another pan.

4) Add the above mix to the heating pan.

5) Add the tin fish after draining the water in the tin.

6) Add paprika,Cayenne pepper,seasoning salt,ginger garlic paste and curry Leaves.

7) Stir well and Close the pan for 5 to 6 minutes till all water evaporates.

:- Serve the dish after garnishing with Curry Leaf Stem.


This dish will go fine with Rice,Bread,Chappathi,Porotta.

Recipe By
Kiran Mary.

Kettuvallam Style Neyymeen Curry

Neyymeen (King Fish) - 6 pieces
Chilly powder - 2+1/2 tsp
Coriander Powder - 3 tsp
Turmeric Powder - 1/4 tsp
Garlic pods(big) - 3
Ginger medium size - 1 slice
Ginger-Garlic Paste - 1/2 teaspoon
Onion (chopped) – 4 nos
Fenugreek(Uluva)seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Kumkum Star(Kodum Puli)- 1-2 pieces (Depends on the sourness)
Pepper powder - 1/4 tsp
Oil - 6 tsp
Tomato(chopped) - 2 smallnos
Curry leaves - 10 nos

Salt - To Taste


Preparation Method

1)Soak chilly powder, coriander powder, turmeric powder and salt in a cup.

2)Heat 3 tsp of oil in a non stick pan.

3)Add Mustard Seeds into the oil allow it to splutter
and then add fenugreek seeds stir till they become dark brown.

4)Add onions and stir again.

5)Add garlic ,Ginger Ginger-Garlic paste and chopped tomatoes and stir , till it gets slight brown.


6)After 5-6 minutes, put the soaked chilly- Coriander paste.
Reduce the flame and stir well for 5-10 minutes so that everything gets mixed well and oil gets separated.

7)Add 3-4 cups of water, stir and boil it.

8)When it starts to boil, slip in the fish pieces along with the kumkum star.

9)After 10-15 minutes, the gravy will thicken to a dark brown color and the fish will get cooked as well .

10) Add 3 tsp of oil and rotate the pot.

:- DON`T STIR AFTER THE FISH IS COOKED.

11)Add curry leaves.

:- Serve the dish after garnishing with Curry Leaf Stem.

Recipe By
Kiran Mary