Ingredients:

• Fish – 1/2 lb
• All purpose flour( Maida ) – 2 tsp
• Grated red onion – 4 tsp
• Grated garlic – 2 tsp
• Ginger – 1 tsp
• Salt – 1/2 tsp
• Red chilly powder – 2 pinches
• Pepper – 1/2 tsp
• Oil to fry

Method:

• Clean fish and boil with some water.
• When the fish is half cooked, drain the water.
• Remove bones & mix well with all the ingredients.
• Make small balls like cutlets.
• Fry them.

Ingredients:

• Fish(Karimeen/Promphret/Chanad) 1/2 Kg
• Green chillies – 5 nos
• Onion – 1 no
• Tomato – 1 no
• Ginger paste – 1/2 tsp
• Garlic paste – 1/2 tsp
• Curry leaves – A few
• Tamarind(Puli) paste – 2 tsp
• Chilly powder – 1 1/2 tsp
• Coriander powder – 2 tsp
• Turmeric powder – 1 tsp
• Pepper powder – 2 tsp
• Salt – As reqd
• Coconut oil – 3 tsp

Method:

• Heat oil in a pan or a kadai.
• Add green chilly paste followed by grated onion, tomato, ginger paste, garlic paste, curry leaves, tamarind paste, chilly powder, coriander powder, turmeric powder and pepper powder.
• Saute well till onion and tomato blends well.
• Add salt and mix well.
• Add 1 1/2 cups of boiled water and allow it to boil.
• Allow it to boil for 2 – 3 mins.
• Add fish and cook for 5 mins.
• Top it with 1 tsp of coconut oil.
• Serve Hot with Rice.

Ingredients:

• Crab – 1 kg
• Ginger – 1 big piece Chopped
• Green chillies – 4 nos
• Curry leaves – A few
• Grated coconut – 2 cups
• Turmeric powder – 1/2 tsp
• Chilli powder – 2 tsp
• Coriander powder – 1 tsp
• Pepper powder – 1 tsp
• Garam masala – 1 tsp
• Coconut oil – 2 tbsp
• Mustard seeds – 1 tsp
• Curry leaves – A few
• Dry red chillies – 3 nos
• Salt – As reqd

Method:

• Clean the crab by removing the legs and outer shell and remove all the other dirts and wash it well.
• Cut it into two pieces (2 halves).
• Roast turmeric powder, chilli powder, coriander powder and pepper powder together in a pan without oil.
• Mix the roasted masala with grated coconut.
• Mix it well with hand for a better results.
• Add ginger, chopped green chillies and curry leaves to this
• coconut mixture and again mix it
• with hand.
• Cook the crab pieces in a pan ( chatti is best) with little water, salt and little turmeric powder.
• When the crab is cooked, add the coconut mixture along with garam masala and mix it well.
• Cover it with a lid and cook until the dish is dry.
• Because it is a `thoran` it should be dry.
• Heat the oil in a pan.
• Splutter mustard seeds and saute curry leaves and red chillies and pour it over the dish.
• Serve hot.

Ingrediants:

• Pork – 500 gm
• Vinegar – 2 desert spoon
• Salt – As required
• Long sliced Onion – 1
• Long sliced Ginger – 1 tsp
• Chilly powder – 1 tsp
• Coriander powder – 1 desert spoon
• Turmeric powder – ½ tsp
• Cinnamon – 2 pieces
• Cardamom – 3
• Cloves – 6
• Garlic – 12
• Oil – 2 desert spoon

Method:

• Clean pork and cut into small pieces.
• In a pressure cooker, mix the pork pieces with vinegar, salt, chilly powder, coriander powder, turmeric powder, cinnamon, cardamom, cloves, ginger, water and cook for atleast 10 minutes after hearing the whistle.
• When cooked, drain extra water.
• Heat oil in a kadai, sauté onion, curry leaves till golden.
• Add the cooked pork and sauté well until dry and gets brown.
• Serve hot with Bread, Chappathi and Appam.

Ingredients:

• Beef – 500 gm
• Sliced Onions – 3 desert spoon
• Coconut Milk – 1/2 cup
• Garam masala – 2 tsp
• Vinegar – 1 desert spoon
• Salt – As required
• Oil – 2 desert spoon
• Mustard – 1 tsp
• Boiled water – As required

Method:

• Soak the garam masala in little water and make a smooth paste.
• Heat oil in a Kadai, splutter Mustard seeds.
• Fry the sliced Onion until well browned.
• Add Garam masala and stir until oil floats above.
• Place the meat pieces into it.
• Adding boiling water, vinegar, salt and simmer the fire and allow it to cook.
• When the meat pieces have cooked well, add coconut milk.
• Cook on a low fire until gravy becomes thick. Serve hot.

Ingredients:

• Elephant yam (Karanai Kizhangu) 500 gm
• Cucumber (Vellarika) 500 gm
• Carrot 100 gm
• Raw banana 1
• Drumstick 2
• Snake gourd (Podalanga) 50 gm
• Salt As required
• Coconut ½ cup
• Shallot 4
• Green chilly 2
• Chilly powder 1 teaspoon
• Turmeric powder ½ teaspoon
• Cumin powder ¼ teaspoon
• Curd 2 tablespoon
• Curry leaves 2 stem
• Coconut oil 1 tablespoon

Method:

• Wash all the vegetables and cut into 2 inch long pieces.
• Add required water and salt and cook.
• Grind ingredients 3 coarsely.
• Add this to the cooked vegetables.
• When cooked properly add curd and curry leaves and mix well.
• Add coconut oil and remove from fire.