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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.