www.kiranmary.com Check out Kiran's Cuisine for my Recipes

INGREDIENTS

Frozen/Fresh Prawns
(Medium/Tiger Prawns) - 10/20 pieces
Ginger/Garlic - 1/2 tsp
Garlic pods (Sliced) - 4 nos
(cut lengthwise)
Onion(large) - 1 no
Green chillies - 4 nos
Curry leaves - 1 spring
Pepper powder - 2 tsp
Chilly Powder - 2 +1/2 tsp
Coriander Powder - 1 tsp
Turmeric Powder - 1 pinch
Lemon Juice - 4 tsp
Mustard Seeds - 1/2 tsp
Sliced Coconut - 1/4 cup
Oil - 3 tbsp
Salt - To taste

METHOD

Marinate the peeled and washed prawn aside, in 2 tsp of Lemon Juice and 1/4 tsp of salt.


1)Heat 1 tbsp oil in a pan and splutter mustard Seeds.

2)Add curry leaves, chopped onions, slit green chillies and fry, till half cooked.

3)Add ginger/Garlic paste ,garlic and fry it, till it turns brown.

4)Add Chilly Powder,pepper powder and Turmeric Powder and fry well, till the raw taste goes off.

5)Add prawns.

6)Add 1/2 cup water, stir the mixture slowly,close the lid and allow it to cook for about 10-15 minutes.

7)Keep stirring at regular intervals, to avoid getting it burnt at the bottom of the pan.

8) At the same time fry the sliced coconut pieces in another pan and add it to the boiling prawn masala.

9) When the prawn is almost done, pour the rest oil and allow it to fry.

10) When the masala sticks on the prawns and the mix is almost dry, Your Prawn Masala is ready to serve.

:- Serve it with Rice, Chappathi etc.

Recipe By
Kiran Mary

Eggs - 2 nos
Onion - 1 nos
Garlic pods - 5 nos
Ginger/Garlic Paste - 1/4 tsp
Green chillies - 3 nos
(chopped)
Coriander powder - 2 tsp
Red chilly powder - 1 tsp
Turmeric powder - 2 pinch
Garam Masala - 1/4 tsp
Chicken Masala - 1/4 tsp
Cumin Seeds - 1/2 tsp
Tomato(medium) - 1 nos
Oil - 3 tbsp
Salt - As reqd
Coriander leaves for garnishing


METHOD

1)Boil eggs, shell and keep it aside.

2)Heat oil in the pan.

3)Add onions, green chillies, ginger and garlic paste.

4)Fry onions till it turns yellowish brown.

5)Add tomatoes and fry it properly.

6)Add red chilly powder, turmeric powder, coriander and cumin seeds powder,Chicken Masala powder,garam masala powder and salt .Stir it well and allow it to cook for 2 minutes

7) Slit the boiled eggs or make stripes with the knife and put them in the mixture.

8)Cover the egg with the masala , cover the pan and let it cook for 15 mins.

9)Remove the cover of the pan.

10)Garnish with coriander leaves.

:- This Dish will go fine with appam, chappathi, etc.

Recipe By
Kiran Mary

INGREDIENTS

Chicken - 1/2 kg
Onions(chopped) - 1 nos
Tomato - 1/2 no

Chilly Powder - 1/4 tsp
Coriander Powder - 3 tsp
Turmeric Powder - 2 pinch
Ginger/Garlic paste - 1/4 tsp
Garam Masala powder - 1/4 tsp
Chicken Masala Pwdr - 1 tsp
Pepper Powder - 2 tsp
Coconut Milk - 1 Cup
Corn Flour - 2 tsp (optional)
Salt - to taste
Mustard Seeds -1/2 tsp


METHOD

1) Heat oil in a pressure cooker,Splutter the mustard Seeds and add chopped onions until they turn golden brown.

2) Add ginger/garlic paste and saute it well.

3) Add Chilly powder,Coriander powder,Turmeric powder,Chicken Masala Pwdr,Pepper Powder and saute the mixture until the raw smell goes off.

4) Add the Chicken Pieces to it ,add Coconut milk and add tomato pieces. let the pressure cooker whistle 1 time (or until the Chicken is cooked properly).

5) Add Garam masala and mix the corn flour in 1 glass of warm water and add it to the curry.Stir it slowly in low flame for 2-3 minutes.

:- Serve it after Garnishing with Cilantros.

This dish will go fine with Rice,Chappathi,Appam,Bread etc

Recipe By
Kiran Mary

INGREDIENTS

1) Chicken - 1/2 kg
2) Onions(chopped) - 1 nos
3) Tomato - 1/2 no

4) Chilly Powder - 2 tsp
5) Coriander Powder - 1 tsp
6) Turmeric Powder - 2 pinch
7) Ginger/Garlic paste - 1/4 tsp
8) Garam Masala powder - 1/4 tsp
9) Chicken Masala Pwdr - 1 tsp
10) Pepper Powder - 1/2 tsp
11) Corn Flour - 2 tsp (optional)
12) Curd - 1 tsp
13) Sliced Coconut -1/2 cup
14) Salt - to taste
15) Mustard Seeds -1/2 tsp
16) Curry Leaf - 2 spring


METHOD

Fry sliced Coconut pieces in 1 tsp of oil and keep it aside.

1) Heat oil in a pressure cooker,Splutter the mustard Seeds and add chopped onions until they turn golden brown.

2) Add ginger/garlic paste and saute it well

3) Add Chilly powder,Coriander powder,Turmeric powder,Chicken Masala Powder,Pepper Powder and saute the mixture until the raw smell goes off.

4) Add the Chicken Pieces to it,then add tomato pieces and curd .Pour 1/2 glass of water into the cooker and let the pressure cooker whistle 1-2 times(or until the Chicken is cooked properly).

5) Add Garam masala,Curry leaf,fried coconut pieces and mix the corn flour in 1 glass of warm water and add it to the curry.Stir it slowly in low flame for 2-3 minutes.


:- Serve it after Garnishing with Curry Leaves or with Cilantros.

This dish will go fine with Rice,Chappathi,Appam,Bread etc

Recipe By
Kiran Mary

INGREDIENTS

Chicken - 1/2 kg
Onions(chopped) - 1 nos
Tomato - 1/2 no

Chilly Powder - 2 tsp
Coriander Powder - 1 tsp
Turmeric Powder - 2 pinch
Ginger/Garlic paste - 1/4 tsp
Garam Masala powder - 1/4 tsp
Chicken Masala Pwdr - 1 tsp
Pepper Powder - 1/2 tsp
Corn Flour - 2 tsp (optional)
Salt - to taste
Mustard Seeds -1/2 tsp


METHOD


1) Heat oil in a pressure cooker,Splutter the mustard Seeds and add chopped onions until they turn golden brown.

2) Add ginger/garlic paste and saute it well

3) Add Chilly powder,Coriander powder,Turmeric powder,Chicken Masala Pwdr,Pepper Powder and saute the mixture until the raw smell goes off.

4) Add the Chicken Pieces to it,then add tomato pieces.Pour 1/2 glass of water into the cooker and let the pressure cooker whistle 1-2 times(or until the Chicken is cooked properly).

5) Add Garam masala and mix the corn flour in 1 glass of warm water and add it to the curry.Stir it slowly in low flame for 2-3 minutes.


:- Serve it after Garnishing with Cilantros.

This dish will go fine with Rice,Chappathi,Appam,Bread etc

Recipe By
Kiran Mary

King Fish - 1 lbs
Tomato - 1 nos
Whole red chillies - 3 nos
Onion(large) - 1 no
Garlic pods - 5 nos
Pepper(crushed) - 1/2 tsp
Turmeric powder - 1/4 tsp
Green chillies - 7 nos
Coconut milk - 1 cup
Salt - As reqd
Curry leaves - 2 stems
Ginger - 1/2 inch piece
Oil - 2 tbsp
Lemon juice - 3 tsp

METHOD

1)Clean the fish and cut into 1 inch pieces.

2)Crush the red chillies with garlic and keep it aside.

3)Slice the onion thinly.

4)Cut the green chillies lengthwise.

5)Chop the ginger.

6)Put the oil in a cooking pan and sauté the onions and green chillies for five minutes.

7)Then, add the crushed pepper, garlic and ginger. Fry for 3 minutes until the smell of chillies come out.

8)Add the coconut milk, turmeric powder and let it boil.

9)Then, add the fish and salt. Cook well.

10)Next, add the tomato pieces and cook for 5 minutes.

11)Finally, add the lemon juice .

:- Serve after Garnishing the dish with curry leaves or coriander leaves.

:-This dish will go fine with Rice,Palappam and Bead.

Recipe By
Kiran Mary

INGREDIENT

Red gram(Thuvaraparippu) - 1/4 cup

Vegetables

Tomatoes - 1 nos
Potato (sliced) - 1 nos
Raw Banana (sliced) - 1/4 cup
Onions(sliced) - 1 nos
Drumstick - 6 pieces
Carrot (sliced) - 1 nos
Brocoli - 1/4 cup
Beans - 1/4 cup

Powders

Turmeric powder - 1/4 tsp
Salt - to taste
Tamarind(Puli) juice - 1 tsp
Sambar masala powder - 3 +1/2 tsp
Chilly Powder - 1+1/2 tsp
Coriander Powder - 1/2 tsp


For seasoning:

Oil - 3 tbsp
Mustard seeds - 1 tsp
Shallot - 3 nos
Asafoetida(Kayam) - 2 pinch
Curry leaves - A few
Coriander leaves - 1 stem



1)Cook red gram along with the Asafoetida in a pressure cooker and . Keep aside.

2)Add the Sliced Vegatables and allow to cook.

3)Add the Sambar powder,chilly powder,coriander powder and turmeric powder and stir it without damaging the cooked vegetables and add tamarind juice and boil for some more time.

4)Add salt to taste.

5)Heat oil in a pan.

6)Add the mustard ,allow it to splutter,then add shallots allow it to turn brown add curry

leaves.

7) Add the above mustard shallot mix into the sambar

8)Garnish with cut coriander leaves.

Recipe By
Kiran Mary

INGREDIENTS

1) Lamb - 1/2 kg
(Sliced into small square pieces
2) Onions(chopped) - 1 nos
3) Tomato - 1/2 no
4) Ginger/Garlic paste - 1/2 tsp
5) Chilly powder - 2 tsp
6) Coriander Powder - 1 tsp
7) Turmeric Powder - 2 pinch
8) Garam Masala powder - 1 tsp
9)Meat Masala powder -1/4 tsp
10) Kasoori Methi - 3 tsp
11) Curd - 2 tsp
12)Lemon Juice - 1 tsp
13) Pepper Powder - 1 tsp
14) Corn Flour - 2 tsp (optional)
15) Salt - to taste



METHOD

Wash the Lamb pieces in the curd and put the pieces in the lemon juice and salt and keep it aside for 10 minutes.

1) Heat oil in a pressure cooker.Fry the Lamp pieces for about 10 minutes.

2) Fry the chopped onions until golden brown in another pan. Add ginger/garlic paste and saute it well

3) Add Chilly powder,Coriander powder,Turmeric powder and saute the mixture until the raw smell goes off.

4) Add the mixture to the fried lamp piece,then add tomato pieces.Pour 1/2 glass of water and also 2 tsp of kasoori methi into the cooker and let the pressure cooker whistle 1-2 times(or until the lamp is cooked properly).

5) Add Garam masala and mix the corn flour in 1 glass of warm water and add it to the curry.Stir it slowly in low flame for 2-3 minutes.

:- This Recipe will be very good if you try with Boneless chicken ,Beef or Pork.

:- Serve it after Garnishing with Kasoori Methi(Dried Fenugreek leaves).

Recipe By
Kiran Mary

INGREDIENTS

Tamarind(Puli) pulp - 2 cups
Turmeric Powder - a pinch
(soak tamarind in water and extract pulp)
Ginger - 1 inch piece
Slice the ginger into small pieces.
Scraped Jaggery - 1 cup
Salt - to taste
Mustard seeds - 1/2 tsp
Red chilly powder - 2+1/2 tsp
Thinly Sliced Coconut - 1/2 cup
Oil - 1 tbsp

METHOD

1)Heat a Pot.

2)Saute red chilly powder for 2 minutes let the raw smell goes off .

3)Add the tamrind pulp,Turmeric Powder,salt and allow the mixture to boil for about 5 minutes.

4)At the same time fry the sliced ginger in 1 tsp of oil and grind the fried ginger pieces.

5) Also fry the thinly sliced coconut nicely in the same pan. Keep the fried coconut pieces aside.

6)Add the fried ginger paste to the boiling mixture, and add the scraped jaggery and stir it well.Allow it to cook till the mixture thickens.Also add the Fried Coconut pieces to the boiling mixture.

7)Heat the oil in a pan and Splutter the mustard seed and add it to the above mixture.


:- This dish will go fine with Rice,Biriyani.

Recipe by
Kiran Mary

INGREDIENTS

Big Onion - 1 Long thin slices
Green Peas - 1/2 cup
Sliced Carrot - 1/2 cup
Capsicum(Long thin slices) - 1/4 cup
Green Chillies - 6 nos
Kasoori Methi(Dried Fenugreek Leaf)- 5 tsps
Chilly Powder - pinch
Ginger/Garlic Paste - 1 tsp
Tomatto sliced - 1/2 cup
Oil - 2tbsp
Salt - to Taste
soy sauce - 1 tsp
pepper powder - 1/2 tsp

Coriander Leaf for Garnishing

For Cooking Rice

Rice -2 Cups
Cardamom -1 no
Cinnamon -2 nos
Bay Leaf - 2/3 small pieces
Cloves -2 nos
Oil -1 tsp
Turmeric Powder - 3 pinch


METHOD

1) First wash Rice and drain it aside.

2) Boil the rice in a pan add oil,Cinnamon,Cloves,Cardamom,Turmeric Powder and salt.Allow it to Cook till the rice is almost done, don't over cook the rice.Also the rice should be separated don't stick on each other.

3) Take another pan ,pour some Oil when it is Hot,add some sliced Onion and fry till golden brown.

4) Then add the Ginger/Garlic paste,sliced green chillies and fry till raw smell goes and oil seprates.

5) Now add the vegetables and fry till smooth.
Add Salt,Red chilly and mix well.

6) Add pepper powder,stir it slowly.Dont let the vegetable pieces to get over cooked.

7) When the mixture become partially dry, add the cooked rice , mix it well.

8) Add the soy sauce and saute it well without damaging the rice texture.Close the lid and keep in the low flame.

:- You can add Ajinomoto for improving the taste.


:- Serve it after garnishing with finely chopped coriander leaf or with Kasoori Methi .

Recipe by
Kiran Mary

INGREDIENTS

Rava - 1 cup
Ghee - 1/4 cup
Sugar - 1 + 1/2 cups
Cashews - 10 nos
Raisins - 20 nos
Yellow/orange colour- A pinch (Optional)
Hot water - 2 1/2 cups
Cardamom(Elakka) powder - 1/2 tsp

METHOD

1)Heat 1 tsp of ghee in a nonstick pan.

2)Add cashews and Raisins and fry, till they turn golden brown and keep aside.

3)Heat up the same pan.

4)Add 1 tsp ghee in the pan and add rava and fry for 2 mins or till the raw smell of the rava leaves.

5)Add hot water and sugar.

6)Mix well so that no lumps are formed.

7)Add yellow or orange colour and 3 tbsp of ghee and stir.

8)When it becomes thick, add cashews and cardamom powder.

9)Pour the rest of the ghee on top and stir once.

10) When it not too hot , make it into small balls.

:- Serve hot or chilled.

INGREDIENTS

Big Onion - 1 Long thin slices
Prawns - 15 nos
Green Peas - 1/2 cup
Sliced Carrot - 1/2 cup
Capsicum(Long thin slices) - 1/4 cup
Green Chillies - 6 nos
Coconut Milk - 1 small glass
Chilly Powder - pinch
Ginger/Garlic Paste - 1 tsp
Oil - 2tbsp
Salt - to Taste
soy sauce - 1 tsp
Ghee - 3 tsp
Coriander Leaf for Garnishing

For Cooking Rice

Rice -2 Cups
Cardamom -1 no
Cinnamon -2 nos
Cloves -2 nos
Oil -1 tsp
Turmeric Powder - 3 pinch

For Egg Omelet

Egg - 2 nos
Salt to taste
Pepper -1/4 tsp

Blend all three ingredients and pour it on a heated and greasy pan when one side is cooked properly then turn it to the other side.

Slice the Omelet into lengthy pieces and keep it aside.

METHOD

1) First wash Rice and drain it aside.

2) Boil the rice in a pan add oil,Cinnamon,Cloves,Cardamom,Turmeric Powder and salt.Allow it to Cook till the rice is almost done, don't over cook the rice.Also the rice should be separated don't stick on each other.

3) Take another pan ,pour some Oil when it is Hot,add some sliced Onion and fry till golden brown.

4) Then add the Ginger/Garlic paste,sliced green chillies and fry till raw smell goes and oil seprates.

5) Now add the vegetables and fry till smooth.
Add washed Prawns,Salt,Red chilly and mix well.

6) Add Coconut Milk,stir it well till the coconut milk sticks on the prawns and other pieces.

7) When the mixture become partially dry, add the cooked rice ,Ghee and mix it well.

8) Add the soy sauce and Sliced Omelet pieces to the rice and sute it well without damaging the rice texture.Close the lid and keep in the low flame.

:- You can add Ajinomoto for improving the taste.


:- Serve it after garnishing with finely chopped coriander .

Recipe by
Kiran Mary

INGREDIENTS

Brinjal medium size - 2-3 nos
Chilly Powder - 1 1/2 tsp
Turmeric Powder - 1/4 tsp
Pepper powder - 1/2 tsp
Ginger/Garlic Paste - 1/2 tsp
Garam Masala pwdr - 1/4 tsp
Chicken Masala pwdr - 1/4 tsp
water - As reqd
Salt - As reqd
Oil - As reqd



METHOD

1)Cut the brinjals into thin slices in oval/round shape.

2)Mix chilly, turmeric, pepper powders, Ginger/Garlic Paste,Garam Masala pwdr,Chicken Masala pwdr ,water and salt to a thin paste .

3)Marinate the brinjal pieces with the above mixture and keep it aside for 1/2 hour.

4)Heat oil in a flat frying pan.

5)Put the marinated pieces and fry in low flame. Turn the pieces upside down when one portion is done.

6)Fry until the desired crispness is achieved. Can be served either as soft or as crispy pieces.


:-Take care that you do not burn the pieces,Also make sure that you fry the pieces with low flame.

:- This dish will go fine with rice. Serve it hot.

Recipe By
Kiran Mary

INGREDIENTS

1) Salmon Fish Pieces – 1 big piece
2) Ginger/Garlic paste – 1 tsp
3) Turmeric Powder – 1/8 tsp
4) Chilly Powder – 1 tsp
5) Pepper Powder - 1 tsp
6) corriander Powder - 1 tsp
7) Salt - to taste
8) Water - 2 tbsp
9) Oil - 4 tsp



Method:-

1) Mix all the ingredients (2-8) in bowl.

2) Mix the masala with the Fish pieces properly.Keep the marinated fish pieces for half an hour.

3) Heat 2 tsp oil in a pan, add the Fish pieces into it. Allow the Fish pieces to turn brown,let both sides of the pieces turn brown equally. Fry the pieces properly.

:- Serve the dish when it is hot.


Fish fry will go fine with Rice,Chappathi,Porotta.

Recipe By
Kiran Mary.

INGREDIENTS

1) Tin Fish (Tuna) - 1 Tin
2) Grated Cocconut - 1 tbsps
3) Chilli Powder - 1 tsp
4) Seasoning salt - 1/4 tsp (optional)
5) Cumin Seeds - 1/2 tsp
6) Mustard Seeds - 3/4 tsp
7) Green Chilly - 2 nos
8) Turmeric Powder - 1 pinch
9) Shallots - 4 nos
10)Onion(Medium Size) - 1 no
11)Ginger/Garlic paste-1/2 tsp
12)Cooked Potato - 1 no
(Sliced into square pieces)
13) Oil - 2 tsp
14) Garam Masala - 2 pinchs
15) Corriander Powder - 1/2 tsp
16) Cilantro - 1 Stem
17) Salt - to taste.

DIRECTIONS

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

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

3) Mix Ginger/Garlic Paste,Green chillis,Grated Cocconut,turmeric powder,cumin seeds,chilli powder,Corriander Powder into it.

4) Stir it for 5 mins till it get rid of the raw smell.

5) Add the tin fish after draining the water in the tin, also add the Cooked potato pieces.

6) Add seasoning salt,Cilantros,Salt and Garam Masala Powder.

7) Stir well and Close the pan for about 10 to 20 minutes,till the fish is cooked well.

:- Serve the dish after garnishing with Cilantros.


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

Recipe By
Kiran Mary.

INGREDIENTS

Raw Rice(Pachari) - 1 cup
Black gram(Uzhunnu) - 1/2 cup
Dal (Thuvara parippe) - 3 tbsps
Cooked Rice - 5 tbsps
Salt - 1 tsp
Oil - As reqd


METHOD

1)Wash and soak rice,Black Gram,Dal separately for few hours.

2)Grind Raw rice, dal,black gram and cooked Rice adding required quantity of water.

3)Add salt to taste ,stir well to form a loose batter.

4)Keep it overnight to ferment.

5)Pour one spoon full of batter on a greased idilli pan .

6)Allow it to cook well for about 10-20 mins. Check whether the idilli is cooked by inserting a thin knife or with a tooth pick.

:- Idilli is ready to serve if it is all set. Serve it hot with Chutneys ,Sambar,Chicken Curry,Chicken Fry or with Potato Chutney.

Recipe by

Kiran Mary

INGREDIENTS

Raw Rice(Pachari) - 1 cup
Black gram(Uzhunnu) - 1/2 cup
Dal (Thuvara parippe) - 3 tbsps
Cooked Rice - 5 tbsps
Salt - 1 tsp
Oil - As reqd


METHOD

1)Wash and soak rice,Black Gram,Dal separately for few hours.

2)Grind Raw rice, dal,black gram and cooked Rice adding required quantity of water.

3)Add salt to taste ,stir well to form a loose batter.

4)Keep it overnight to ferment.

5)Pour one spoon full of batter on a greased frying pan as thin as possible.

6)Pour 1 tsp of oil on its edges.When the base is golden brown, turn the side and cook well.

:- Dosa is ready to serve. Serve it hot with Chutneys ,Sambar or with Potato Chutney.

Recipe by

Kiran Mary

INGREDIENTS

Green gram(Cherupayar) - 1 cup
Grated Coconut - 1/2 cup
Shallot - 5-6 nos
(chopped)
Garlic pods - 2 nos
Ginger - A small piece
Green chillies - 4 nos
(chopped)
Red chilly powder - 1/2 tsp
Red Chillies - 1 no
Curry leaves - 1 stem
Mustard seeds - 1 tsp
Cumin seeds(Jeerakam) - 1/2 tsp
Oil - 1 tbsp

METHODS

1) Cook the Green gram for about 2 whistles in a pressure cooker, cook almost 3/4th.

2) Grind the Grated coconut, Shallots, garlic, ginger,Cumin Seeds,Green chillies and salt.

3) Add the grinded mixture to the cooked green gram. Stir it well and simmer it for 5 to 10 minutes.

4)Heat oil in a pan.Add mustard seeds and allow it to splutter.

5)Add some chopped Shallots ana allow it to turn golden brown.

6) Add the chilly powder to it.

7) Add the cooked gram mixture to it and Stir it well till the water content evapourates and seems to be dry.

This dish will go fine with Rice.

:- Serve it hot after garnishing with Curry Leaves.

Recipe By

Kiran Mary.

INGREDIENTS

Small prawns dried - 100 gms
Grated coconut - 1 cup
Red chilly Powder - 2 tsp
Small onions(Kunjulli) - 4 nos
Curry leaves - 1/2 sprig
Tamarind(Puli) - A small gooseberry sized ball
Salt - As reqd







METHOD

1)Clean the dried prawns carefully to remove dirt, drain and keep aside.

2)Heat 1 tsp of coconut oil in a pan or a kadai.

3)Fry the prawns until the raw smell disappears.

4)Grind the prawns with the other ingredients nicely into a fine paste.

:- Serve with rice.

Recipe By
Kiran Mary.

INGREDIENTS

Butter - 2 tbsp
Cashew nuts - 10 pieces
Fenugreek Leaf Pwdr - 2 tsp
Boneless chicken - 1/2 kg
Chilly powder - 2 tsp
cilantro - 1 Sprig
Cumin Seeds - 1 tsp
Garam masala Pwdr - 1 pinch
Ginger/garlic paste - 1 tbsp
Lime juice - 1 tbsp
Onion - 1 no
Tomatoes - 1 no
Green Chilly - 4-5 nos
Yogurt - 2 tbsp
Salt to taste

METHOD

1. Marinate the chicken in the lime juice,1 tsp chilli pwdr,1 tsp ginger/garlic paste and salt for one hour

2. Heat oil in a pan and fry the chicken for 10 minutes. Remove the chicken and keep aside.

3. In the remaining oil, fry the chopped onions till golden, then add the ginger-garlic paste and fry sprinkling some water now and then till oil separates.

4) Add some Cumin seeds,Cashewnuts, chili powder, tomato ,green chilly and cook for 10 minutes.

5) Grind the cooked mixture after cooling it for 15 minutes, make it a fine paste.

5. Add the butter, then the finely grinded paste, boil it for 5 - 6 minutes ,then add the yogurt,salt and chicken. Mix well and cook until it is done.

6. Garnish with Fenugreek leaf powder and cilantro.

This dish will go fine Rice, Nan,Appam,Bread, Chappathi etc.

Recipe By

Kiran Mary.

INGREDIENTS

1) All-purpose flour - 1 cups
2) Baking powder - 1/2 tSP
3) sugar - 3 tbsp
4) Salt - 1/2 tsp
5) Egg - 1 no
6) Milk - 1/2 cup
7) Melted Butter - 3 tsp

PREPARATIONS:

1) Sift together flour, baking powder, sugar, and salt.
2) In a separate bowl, whisk together the eggs and milk.
3) Add to flour mixture, stirring only until smooth. Blend in melted butter. If the batter seems too thick to pour, add a little more milk or water.

4) Cook on a hot, greased griddle, using about 1/4 cup of batter for each pancake. Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown the other side.

Serve hot with the Aunt Jemima Syrup.

Recipe By
Kiran Mary.

Ingredients

1) Rice - 1 ½ cups
2) Oil - 1 tbsp
3) Red chillies - 2 nos
4) Black gram (Uzhunne) - 2 tblsp
5) Fenugreek seeds - ½ tspn
6) Cashew nuts -2 tbsps
7) Mustard seeds - ½ tspn
8) Curry leaves -1 sprigs
9) Lemon juice - 3 tblspns
10) Turmeric powder -½ tspn
11) Grated fresh coconut -1 tblspn
12) Asafoetida - 1/8 tsp
13) Raisins - 2 tbsps
14)Salt to taste

METHOD

1) Wash and soak rice for about thirty minutes. Drain and then boil in plenty of boiling salted water until almost done. Drain and keep aside.

2) Heat oil/ghee in a shallow pan or a kadai. Add a pinch of asafoetida. Add dried red chillies broken into two, Black gram,Cashewnuts,Raisins. Cook until Black gram change colour to light brown.

3) Fry the grated coconut till it turns brown .this is optional.

4) Add mustard seeds. Let mustard seeds crackle, then add curry leaves. Mix turmeric powder in this. Stir fry for a 30sec. Add cooked rice, salt and lemon juice.

5) Garnish with fried grated coconut.

Serve it hot with Chicken Curry.


Recipe by
Kiran Mary

INGREDIENTS:

1) Milk - 1/2 litre
2) All Purpose flour (maida) - 3 tsp
3) Lemon juice - 2-3 tbsp.
4) Sugar- 1 cup
5) Water- 1 cup
6) Rose essence or cardamom powder - 2-3 drops or 1/4 tsp

METHOD:

1) Heat milk in a pan and bring it to boil. Remove from heat.
2) Add lemon juice to the milk.
3) Stir slowly and gently until white curd forms on the surface and separates from milk.
4) On straining this milk, the curd that is obtained is called "paneer". Wash paneer well under cold running water and twist the cloth that was used for straining to extract water.
5) Mix paneer with flour to make a smooth dough.
6) Make small balls of equal size (6-7) of the dough and keep aside.
7) Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil.
8) Add paneer balls to the syrup and cook for 15 minutes with lid partially covered. paneer dumplings will puff up.
9) On cooling, add rose essence.

* Refrigerate and serve chilled.


Recipe by
Kiran Mary

INGREDIENTS

Milk Powder - 4 tsp
Whole Milk - 1/2 gallon
All purpose flour (Maida) - 1/2 cup
Baking soda - 1/2 tsp
Butter melted - 2 tbsp
Lemon - 1 tsp

Oil for frying

For the Sugar Syrup
2 cups Sugar
1 cup water

METHOD

1) Make paneer by boiling the milk and adding lemon juice to it,keep stirring the milk , until the milk separates; the solid curds will separate from the green watery broth.

2) Allow the curds and whey to cool for a half hour (or until still warm, but at a temperature you can handle), then strain through cheese cloth in a strainer.

3) Make the dough by combining the All purpose flour,Baking soda,Milk powder,Paneer, butter. Add just enough strained milk broth to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.

4) Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.

5) If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.

6) The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.

Sugar Syrup

7) The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed . Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.It should be sticky syrup

8) Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.

Recipe By
Kiran Mary

INGREDIENTS

Prawns - 500 gm
Onion - 1 big
Drumstick - 1 no
Tomato(large) - 1 no
Curry leaves - 1 bunch
Coconut(shredded) - 5 tbsp
Chilly powder - 1 1/2 tbsp
Tamarind juice - 1/2 cup
Garlic - 5 pods
Salt - As reqd
Coconut oil - As reqd
Mustard seeds - 1 tsp





METHOD

1)Cut the drumsticks into 1 inch long pieces.

2)cut the Onion into lengthy thin pieces .

3)Heat oil in a thick bottom vessel(better to use a manchatty(claypot)).

4)Splutter mustard seeds.

5)Add the sliced onions and drumsticks and saute well.

6)Add the prawns and salt and mix properly.

7)Close with lid and allow to cook in a very slow flame.

8)In another heated vessel, fry the coconut along with the chilly powder on a slow flame till it turns dark in colour and dry. Allow to cool.

9)Grind this in a fried coconut make it into a thick paste and add to the vegetables and prawns mixture.

10)Add tamarind juice and curry leaves. Mix well.

11)Allow to cook for 10 mins.

This dish will go fine with rice,chappathi.


Recipe By
Kiran Mary.

Ingredients: (Approx.)

Crab meat chunks (1 Pack) -- 250 grms
Sliced Onion length wise -- 1 Cup
Green chilly -- 4 nos
Ginger -- 1/2 tsp
Curry leaves -- 2 sprigs
Coriander powder -- 2 tbsp
Chilly powder -- 1/2 tsp
Turmeric powder -- 1/4 tsp
Salt -- to taste
Water -- 1/2 cup
Oil -- 2 tbsp
Lemon juice -- 1 tsp

For the Masala Powder:
Fennel seeds -- 1 1/2 tsp
Whole Peppercorns -- 1 tsp
Clove -- 1
Cinnamon -- 1

Directions:

1) Make the masala powder by grinding fennel seeds, peppercorns, clove and cinnamon into a fine powder, in the small jar of a mixer or coffee grinder. Keep 1/4 tsp aside before adding the masala powder to the dish.

2) Heat oil in a pan and saute thinly sliced big onion till they turn soft.

3) Add finely chopped ginger, garlic, green chillies and 1 sprig of curry leaves and stir till everything turns soft and golden in color.

4) Add turmeric powder, coriander powder, chilly powder and the freshly ground masala powder and saute for a minute, in low heat or till the raw smell goes.

5) Add the crab meat and gently stir to coat all the masala to the meat. Add 1/4 to 1/2 cup water to this and let it cook covered for few minutes, in low heat.

6) When the gravy is thick and masala is well blended with the crab meat, adjust the salt.

7) Add 1/4 tsp masala powder, kept aside earlier .

8) Fry curry leaves in coconut oil and add the same to the dish.This garnishing will give a wonderful aroma to the dish. Also add 3or 4 drops of lemon juice.

This dish will go fine with rice,chappathi,palappam.


Recipe By
Kiran Mary.

INGREDIENTS

1) Beef - 500 gm
2) Vinegar - 2 +1/4 tsp
3)Salt - to taste
4) Long sliced Onion - 1 cup
5) Ginger/Garlic Paste - 1/2 tsp
6) Chilly powder - 1 tsp
7) Coriander powder - 1 desert spoon
8) Turmeric powder - ½ tsp
9) Garam Masala -1/2 tsp
10) Green Chilly -4 nos
11) Curry Leaves -2 stem
12)Garlic - 12
13)Lemon Juice -1/4 tsp
14) Oil - 3 tbsp

PROCEDURE:

1) Clean beef and cut into small long pieces.

2)In a pressure cooker, mix the beef 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.

3)Heat oil in a pan, sauté onion, curry leaves till golden.

4)Add Garlic pods and green chilly

5)Add the cooked beef and saute it well until dry and gets brown.

6) Add the lemon Juice before serving .

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


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

Recipe By
Kiran Mary.

INGREDIENTS

Paneer -- 250 gms
Capsicum -- 1 no
Curd -- 2 tsps
Cashew Nuts-- 2 tbsp
Mustard Seeds -- 1/4 tsp
Onion -- 1 no
Corn Flour -- 1 tbsp
Maida --3 tbsp
Baking Powder --1 pinch
Cayenne Pepper --1 tsp
Seasoning Salt --1/2 tsp
Paprika Powder -- 1/2 tsp
Chilly Powder -- 1/2 tsp
Turmeric Powder -- 1/4 tsp
Garam Masala -- 1/2 tsp
Chicken Masala -- 1/4 tsp
Ginger/Garlic --1/2 tsp
Green Chilly --3 nos
Pepper Powder -- 1/4 tsp
Corriander Powder -- 1/2 tsp
Corriander Leaves -- 1 stem
Spaghetti Sauce -- 1+1/4 tbsp
Italian Dressing -- 1 tbsp
Baking Soda -- 2 Pinch
Salt -- to taste
Oil -- 1/4 cup

DIRECTIONS

1). Mix together the flour, corn flour, seasoning salt, paprika, baking soda,itallian dressing mix, spaghetti sauce and 1/4 cup of water in a bowl .

2). Dip capsicum pieces into batter , then drop into hot oil .Deep fry the Capsicum pieces. Allow it to turn brown.

3). Place browned capsicum pieces into a pan .

4) Heat 2 tsp oil in a pan, Add half portion of Onion and stir it well .

5) Let it turn brown.

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

7) Add sliced green chilies and seasoning salt .

8) Add Chilli powder, Coriander powder, turmeric powder,Paprika powder,Cayenne pepper,garam masala powder,pepper powder ,half portion of cashew nuts and chicken masala powder.
Saute till the masala is well browned and oil starts to seperate.
Grind the masala onion mix into a paste.

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

10) Add the grinded masala and stir it well .

11) Add paneer pieces into the masala and stir well for few minutes.

12) Add water ,salt ,curd ,rest cashew nuts and fried capsicum pieces stir well and simmer it for 5 minutes .

13) Add Coriander 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.

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 pot.

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 .


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

Recipe By
Kiran Mary

INGREDIENTS

Small prawns -- 250 gms
Coconut -- 1 cup
Green Chillies -- 4 nos
Onions -- 1 nos
Turmeric Powder -- 1/4 tsp
Cumin Seeds -- 1/4 tsp
Ginger/Garlic Paste -- 1/2 tsp
Kumkum -- 1 big piece
Curry leaves -- 1 stem
Mustard Seeds -- 1/4 tsp
Seasoning Salt -- 1/4 tsp
Coconut oil -- 2 tbsp
Salt -- to taste

DIRECTIONS

1. Clean Prawns. Keep them whole .
2. Grate coconut finely.
3. Grind together grated coconut, turmeric powder, a few half portion of the sliced onions, ginger/garlic paste,Cumin Seeds,green chillies and mix with coconut.Dont let the ingredients to grind too much.
4. Soak kumkum in warm water.
5. Heat a pot, add some oil,add mustard seeds to it and allow it to splutter.
6. Add the rest sliced onions allow it to turn brown.
7. Add grinded coconut mixture ,broken pieces of soaked kumkum ,curry leaves and seasoning salt .Saute it for 2 mins.
8. Add the prawn to it.
9. Add water to three fourth level of prawn mixture.
10. Add salt. Bring to boil. Quickly reduce heat and simmer till prawn is cooked
and moisture evaporated.
11. Pour fresh coconut oil over.


:- Serve the dish after garnishing with Curry Leaves.


This dish will go fine with Rice,Chappathi.

Recipe By
Kiran Mary.

INGREDIENTS

1) Fish Pieces – 4 to 6 nos
2) Ginger/Garlic paste – 1 + 1/2 tsp
3) Turmeric Powder – 1/4 tsp
4) Chilly Powder – 1+1/2 tsp
5) Corriander Powder – 1/4 tsp
6) Garam Masala Powder - 1 tsp
7) Pepper Powder - 1 + 1/2 tsp
8) Paprika Powder - 1/2 tsp
9) Salt - to taste
10) Water - 2 tbsp
11) Oil - 4 tsp



Method:-

1) Mix all the ingredients (2-10) in bowl.

2) Mix the masala with the Fish pieces properly.Keep the marinated fish pieces for half an hour.

3) Heat 2 tsp oil in a pan, add the Fish pieces into it. Allow the Fish pieces to turn brown,let both sides of the pieces turn brown equally. Fry the pieces properly.

:- Serve the dish when it is hot.

:- Can add Chilly powder instead of Paprika Powder.

Fish fry will go fine with Rice,Chappathi,Porotta.

Recipe By
Kiran Mary.

INGREDIENTS

1) Chicken drum sticks – 4 to 6 nos
2) Ginger/Garlic paste – 1 + 1/2 tsp
3) Turmeric Powder – 1/4 tsp
4) Chilly Powder – 1/2 tsp
5) Paprika Powder – 1/2 tsp
6) Cayenne Pepper - 1/4 tsp
7) Coriander Powder – 1/4 tsp
8) Garam Masala Powder - 1 tsp
9) Chicken Masala Powder – 1 tsp
10) Pepper Powder - 1 + 1/2 tsp
11) Cumin Powder - 1/4 tsp
12) Seasoning Salt - 1/4tsp
13) Salt - to taste
14) Water - 2 tbsp
15) Oil - 4 tsp

Method:-

1) Mix all the ingredients (2-14) in bowl.

2) Mix the masala with the Chicken pieces properly.Keep the marinated chicken pieces for half an hour.

3) Pressure cook the Chicken pieces without adding water.

4) Heat 2 tsp oil in a pan, add the cooked chicken pieces into it. Allow the chicken pieces to turn brown. Fry the pieces properly.

:- Serve the dish when it is hot.

:- Can add Chilly powder instead of Cayenne pepper and Paprika Powder.

Chicken fry will go fine with Rice,Chappathi,Porotta.

Recipe By
Kiran Mary.

INGREDIENTS

1) Betty Crocker Cake Mix Chocolate Flavour :- 1 pack

2) Egg :- 3 nos

3) Oil :- 1/4 cups

4) Water :- 1 1/4 cups

5) Decorator Icing :- 5/6 tbsps

6) Chocolate Syrup :- 3 tbsps

7) All Purpose Flour :- 1 tsp

Method

1) Beat cake mix,water,oil and eggs in a bowl at medium speed.Make sure that all the ingredients are mixed well.

2) Preheat the oven to 350 F .

3) Grease the bottom and sides of the baking pan with oil and spread some all purpose flour on it.

4) Pour the batter into the pan and bake until a stick which is inserted in the center part of the cake comes out clean.It will take around 20 - 30 minutes.

5) Cool the Cake before removing from the pan.

6) Mix 2 tbsps of Decorator Icing and 3 tbsps Chocolate Syrup in another pan for decorating the cake.

7) Cut the four sides of the cake and dip in the icing mix and place it over the center portion of the cake. Also spread the Icing on top and sides of the cake .

8) Pour some icing mix into the cone and decorate the cake.

:- You can decorate the cake with your own ideas.

Recipe By

Kiran Mary.

Prawns(medium) - 500 grm
Onion(medium) - 1 nos
(sliced thinly)
Kumkum star(soaked in water) -1 nos
Green chillies - 3 nos
Ginger paste - 1/2 tsp
Pepper powder - 1/2 tsp
Coriander powder - 1/2 tsp
Chilly powder - 1/2 tsp
Cayenne powder -1/4 tsp
Paprika powder - 1/4 tsp
Coconut pieces ( thengakothu)
Garlic paste - 1/2 tsp
Garam masala powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt - As reqd
Fried Rice(Ari Porichathu) - 10 grm
Coconut Milk - 1+1/2 cup Oil - around 4 tbsp
Curry Leaves - 1 stem

Preparation Method

1) Add the prawns into a heated pan.

2)Add Coconut milk, kumkum star, half ginger/garlic paste, turmeric powder, 1/2 tsp of gram masala powder,Coconut pieces,Curry Leaves and salt mix it well with the prawns and cook the prawns for 10 mins.

3) Heat oil in another pan or a kadai. Fry the onions until it turns brown.

4)Add the remaining ginger-garlic paste ,green chillies and all the masala powders. Fry for a minute.

5)Add salt if necessary, mix well and cook till the oil separates from the mixture.

6)Add the prawns and mix it well .

:- Take care to see that prawns are not over cooked. It will get cooked in less than 5 mins.

7) Add Fried Rice before removing from heat.

8) Serve hot after garnishing with Curry leaves.

:- Dont let the fried rice to lose its crispyness.

:- Adding Fried rice is just for getting crispness to the curry.

:- You can add Red Chilly Powder instead of Cayenne Pepper Powder and Paprika powder.

INGREDIENTS

Fruit Ice Cream - 1 Cup
Banana - 4 nos
Milk - 1 cup
Sugar - 3 tbsp
Vanilla Essence - 2 tsp
Cashew Nut - 8 nos
Ice Cubes - 5 - 6 nos
Chocolate Syrup - 7 tbsp

DIRECTIONS

1) Mix all the above ingredients in a Milk Shaker for 3-4 minutes.

:- Serve the dish after garnishing with Chocolate Syrup or with some fruits.

:- I used Mixed Fruit Ice Cream for this recipe.

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.

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.

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.

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

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

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.