Chicken Dry Roast

Ingredients
1	Chicken	:	1 Kg
	Turmeric Powder	:	1/4 Tsp
	Lemon Juice	:	1/2 Portion
	Chilly Powder	:	1 Tspn
	Salt	:	Needed
2	Oil	:	4 Table Spoon
3	Onion	:	2 , Slice Thin
4	Shallot	:	10 Nos
5	Garlic	:	10 Nos
6	Ginger	:	1 1/2 Inch
7	Fenugreek Seeds	:	1 Tsp
8	Mustard Seed	:	1 Tsp
9	Cumin Seed	:	1 Tsp
10	Turmeric Powder	:	1/2 Tsp
11	Pepper Powder	:	1 1/2 Tsp
12	Kashmiri Chilly Powder	:	1 Tsp
13	Chilly Powder	:	2 Tsp
14	Curry Leaves	:	2 Springs
15	Coconut Milk	:	1/4 Cup Coconut Milk
Preparation
1	Clean the chicken and marinate it with salt , turmeric and chilly powder
2	Heat a kadai and add oil.
3	Put onion and salute it well till the onion become golden color
4	Wait until the onion slices have deep golden brown color.
5	When the onion comes to golden brown color keep it aside
6	Take a grinder and add 4 to 14 ingredients , and grind to a smooth paste (please don't add water)
7	Pour coconut milk to the grinder, mix it with the smooth paste.
8	Then add  to the kadai (use same kadai and oil used for onion fry) salute for 5 minutes
9	Add chicken and mix it well and cover  it with a lid in small flame for 1/2 an hour (every 7 minutes slate it )for  the chicken cooks well
10	When water will dry add fried onion. Wait till the gravy become dry.

Dal Paneer Bonda

Ingredients

1. Toor Dal                     1/2cup
2. Turmeric Powder
3. Paneer                       1 Cup
4. Onion                         1 
5. Ginger                        1/2 inch
6. Green Chilly               1 
7. Corn Flour 
8. Salt 
9. Oil 

Preparation Method


Cook dal with salt and turmeric.

Take the paneer grind and powdered. 
Add tablespoon oil in a pan and add tiny sliced onion, ginger and green chilly stir it well. Mix dal and paneer with it.
Then make it tiny balls (amla). 
Make tick batter with  corn flour and mix with water and salt.
Dip balls in Corn flour mix. And fry it...Serve hot with checkup.

Dates Balls

Ingredients 

Dates                    10 crush into small pieces
Badam                  5 grind
Pista                     5 grind
Raw coca powder  2 teaspoon(Dry powder)
Oil                       1 teaspoon
Honey                   2 tablespoons

Preparation 

Mix ingredients in grinder . make it with as a well paste.
Make it like a small ball(Amla) with hands .
Make it cool in fridge.. Serve sweet ....

Bullseye Moli

Ingredients

For Bulls Eye:

1. Egg                               3

2. Green Chilly                 1 finely chopped

    Onion                           1 finely chopped

    Curry Leaves                  1 spring        

3. Salt                                   

For Gravy:

4. Coconut Oil                     2 table spoon

    Mustard                          ½ T spoon

5. Fenugreek Seed              ½ T spoon

6.  Ginger                           1 inch piece    
Garlic Chopped              1 Table Spoon  
Green Chilly                   2
Curry Leaves                  1 spring

7.  Onion                            2 finely chopped

8.  Turmeric Powder           ½
Salt

9.  Tomato Chopped            1

10. Coconut Milk                 2 cup

Preparation Method           

Heat a pan and make 3 bulls eye one by one and sprinkle 2^nd ingratiates on the bulls eye.
Take a kadai, heat coconut oil and put mustard and fenugreek seed , then add 6th ingredients one by one stir  it well .
Then add onion to it stir till it become brown color, then add turmeric powder and salt .
Then add tomato stir it well, till the oil become clear and add coconut milk and boil.
Then add bulls eye above the curry (without breaking). Then serve well will with appam. 
 

Crab garlic fry

Ingredients
1	Crab	:	4 Nos
2	Garlic  Paste	:	6 Nos
	Pepper  Powder	:	1 Tsp
	Turmeric Powder	:	1 Tsp
	Gram Masala Powder	:	2 Tsp
	Water	:	1/2 Cup
	Salt	:	Needed
3	Coconut Oil	:	500 Gram
Preparation Method
1	Remove shells and other legs and clean the meat portion.
2	Then add mix 2nd and marinate the crabs.
3	Then keep it as side for 1hr.
4	Then hot the paneer add oil and fry the marinated crab

Egg Fried Rice

Ingredients 1 Basmati Rice    : 4 Cups 2 Ghee                      : For Fry 3 Lime                        : 1 Nos 4 Water                      : 7 ½ Cups 5 Onion                      : 3 - 4 Vertically & Very Thin  6 Carrot                    : 2 - 3 Small Thin Pieces 7 Capsicum              : 1 Big  Small Thin Pieces 8 String Beans        : ¼ Kg Small Thin Pieces 9 Egg                          : 7 Nos 10 Soya Sauce              : 3 Table Spoon 11 Pepper                    : To Taste 12 Salt  : To Taste 13 Coriander Leaves : For Garnish
Preparation Method: 1 Wash the rice and keep it for dry. 2 Then take 7 ½ cups of water add salt and lime juice without seed keep it aside. 3 Then heat a pan put ghee add cleaned rice stir it to fry  for 4-5 min. 4 Then add the water to it and put medium flame and close the pan. 5 Then you can see upper water side water completely evaporated, then change to low flame for 2 more min. 6 After 2 minutes check with a knife its completely evaporated or not yes of the flame 7 Close the pan and keep it aside for few min.
Mixture : 1 Take a pan fry 5-9 ingredients in ghee with salt one by one. 2 Then mix all together put 3 spoon pepper and soya sauce mix well. 3 Mix the rice and mixtures  slowly .and garnish it with coriander leaf
Notes

1 Half glass less from double of rice

Paneer Fried Rice

Ingredients
1	Basmati Rice	:	4 Cups
2	Ghee	:	For Fry
3	Lime	:	1 Nos
4	Water	:	7 ½ Cups
5	Onion	:	3 - 4 Vertically & Very Thin
6	Carrot	:	2 - 3 Small Thin Pieces
7	Capsicum	:	1 Big  Small Thin Pieces
8	String Beans	:	¼ Kg Small Thin Pieces
9	Paneer	:	1/2 kg small pieces
10	Soya Sauce	:	3 Table Spoon
11	Pepper	:	To Taste
12	Salt	:	To Taste
13	Coriander Leaves	:	For Garnish
Preparation Method:
1	Wash the rice and keep it for dry.
2	Then take 7 ½ cups of water add salt and lime juice without seed keep it aside.
3	Then heat a pan put ghee add cleaned rice stir it to fry  for 4-5 min.
4	Then add the water to it and put medium flame and close the pan.
5	Then you can see upper water side water completely evaporated, then change to low flame for 2 more min.
6	After 2 minutes check with a knife its completely evaporated or not yes of the flame
7	Close the pan and keep it aside for few min.
Mixture :
1	Take a pan fry 5-9 ingredients in ghee with salt one by one.
2	Then mix all together put 3 spoon pepper and soya sauce mix well.
3	Mix the rice and mixtures  slowly .and garnish it with coriander leaf
Notes
1	Half glass less from double of rice

Prawns Fried Rice

Ingredients
1	Basmati Rice	:	4 Cups
2	Ghee	:	For Fry
3	Lime	:	1 Nos
4	Water	:	7 ½ Cups
5	Onion	:	3 - 4 Vertically & Very Thin
6	Carrot	:	2 - 3 Small Thin Pieces
7	Capsicum	:	1 Big  Small Thin Pieces
8	String Beans	:	¼ Kg Small Thin Pieces
9	Cooked Prawns	:	1/2 kg
10	Egg	:	3 Nos
11	Soya Sauce	:	3 Table Spoon
12	Pepper	:	To Taste
13	Salt	:	To Taste
14	Coriander Leaves	:	For Garnish
Preparation Method:
1	Wash the rice and keep it for dry.
2	Then take 7 ½ cups of water add salt and lime juice without seed keep it aside.
3	Then heat a pan put ghee add cleaned rice stir it to fry  for 4-5 min.
4	Then add the water to it and put medium flame and close the pan.
5	Then you can see upper water side water completely evaporated, then change to low flame for 2 more min.
6	After 2 minutes check with a knife its completely evaporated or not yes of the flame
7	Close the pan and keep it aside for few min.
Mixture :
1	Cook the prawns in salted water.
2	Take a pan fry 5-10 ingredients in ghee with salt one by one.
3	Then mix all together put 3 spoon pepper and soya sauce mix well.
4	Mix the rice and mixtures  slowly .and garnish it with coriander leaf
Notes
1	Half glass less from double of rice
2	Prawns is already cooked in salt water so  no need to add salt, when fry it in ghee

Moong Dal/ Cherupayar Kootu Curry

Ingredients

Moong Dal/ Cherupayar    1 cup

Pumpkin                          1 cup

Ash Ground                      1/2 cup

For Grinding

Scraped Coconut                1/2 cup

Cumin Seed                       1 Table Spoon

Shallot                              4 No

Coriander Powder              1/2 Table Spoon

Pepper Powder                  1/4 Table Spoon

Garam Masala                    1/2 Table Spoon

Water                                1/2 cup

Salt

For Tempering

Oil

Mustard Seed

Curry Leaves

Dry Red Chilly

Shallot Chopped

Preparation Method

Cook Moong Dal in a pressure cooker well. Then add pumpkin and Ash ground make it cook and keep it aside.

Then take a kadai , heat oil add  coconut , cumin seed,  shallot,and stir it till the coconut will be in light brown color .

Then add coriander powder ,Pepper powder, garam masala, and stir till the raw smell remove.After that wait for 2 minutes for make it cool.then grind it well .

Heat the cooked Moong dal,pumkin,ash ground and add the grinder mix with water and salt .  

Then heat a kadai add Oil and add Mustard Seed,Curry Leaves,Dry Red Chilly,Shallot Chopped one by one , then garnish that garnish the curry with tempering.

Serve it with hot rice or chapati or puttu.

Note :

*Water - Don't make the curry more watery 

ചുട്ടരച്ച തേങ്ങാ ചമ്മന്തി Roasted Coconut Chutny

ആവശ്യം ഉള്ള ചേരുവകൾ 

തേങ്ങാ - 1/2 മുറി

വറ്റൽ മുളക്‌ - 4 എണ്ണം

കുഞ്ഞുള്ളി - 4 എണ്ണം

ഇഞ്ചി - ചെറിയ കഷ്‌ണം

വാളൻ പുളി - ചെറിയ കഷ്‌ണം

ഉപ്പു - ആവശ്യത്തിന്

വെളിച്ചെണ്ണ - വേണമെങ്ക്കിൽ

തയ്യാറാക്കുന്ന വിധം

തേങ്ങാ ചെറുക്കിഎടുത്തു ,കുഞ്ഞുള്ളി ,ഇഞ്ചി,പുളി,ഉപ്പു എന്നിവക്കൊപ്പം വറ്റൽ മുളക് ചെറുതായ് ഒരു ചീനച്ചട്ടിയിൽ ഇട്ടു ചൂടാക്കി അൽപ്പം വെള്ളം ഒഴിച്ചു നന്നായി അരച്ചെടുക്കുക.

ശേഷം അതിൽ വെളിച്ചെണ്ണ ഒഴിക്കുക. അങ്ങിനെ ചുട്ടരച്ച തേങ്ങാ ചമ്മന്തി , റെഡി

Brinjal Fry / Vazhuthanaga Upperi

Ingredients

Brinjal - 5

Turmeric powder - 1/2 spoon

Salt - up to your taste

Oil - 5 tablespoon

Small onion - 15 (cut into small pieces)

Chili powder - 4 (cup to your taste)

Curry leaves

Preparation method

Brinjal cut into small pieces.

Mix turmeric powder & 2 spoon salt with brinjal and keep it a side.

Heat oil in a pan and fry the onion up to reddish color till translucent.

Squeeze the brinjal and remove the water 

Add brinjal with the onion and fry up to 7 minutes.

Add chili powder, salt and curry leaves and flame and mix well up to 2 minutes. 

Remove from fire. 

Serve hot with rice.