Yam Nadan Curry(Kerala Style)

Ingredients

1Cup Yam Pieces
1Cup shallot
1 small size ginger
2 Green chilly
1tsp Coriander powder
1tsp Turmeric powder
1tsp Chilly Powder
1tsp mustad
1/2 tsp Fenugreek
1/2cup coconut milk (thick)
1 Cup coconut milk (loose)
Curry leaves
Salt as needed
Coconut Oil
Dry Red chilly 
half of lime size Tamarind (depend on the sour taste)

Preparation 

Mix coconut oil shallot, yam pieces, ginger, some curry leaves, with all the powders and tamarind. Use our hands to mix it properly and keep for 5 min. Add coconut milk and cook until yam is cooked well. Add chilly and salt to it. Later add thick coconut milk just bring to boil never over cook. For topping splutter mustard seeds, fenugreek, then red chilly and some shallot till brown in coconut oil. Add curry leaves for garnish.

This dish can be used with cooked white or parboiled rice.

Chicken Tikka Masala

Ingredients

Chicken boneless pieces 500g
Onion chopped 1 cup
Tomato Puree 2 Cup
1 Tbsp Ginger garlic paste
2 Green Chilly
2 Tsp chillipowder
2 Tsp Coriander Powder
1 Tsp turmeric
1 cup yougurt
3/4 cup Fresh cream
Cashew Paste
1 Tsp garam masala
2 Tbsp Butter
1 Tbsp Kasoori Methi
1 Tsp Cumin Powder
Salt and oil as needed
Coriander leaves for garnish

Preparation

Marinate: Chicken pieces, cumin powder, salt, chilly powder and yogurt keep for min 1/2 hour . Saute the chicken in butter.

For Gravy

Fry Oil and add some butter to it . Add chopped onion saute till light brown. Add ginger garlic paste. add all the powders saute until raw smell goes. Add tomato puree cook for some time until oil separate. later add chicken and need water to it. Add garam masala, salt, cumin and methi to the dish. Add cashew paste cook for 10 min. If chicken is well cooked add the fresh cream and take out from the stove.

NOTE: for more taste just toast some onion chopped and green chilly in butter and add above the dish during serving. Pour some more cream over it.

Pineapple Chutney

Ingredients

1 Cup chopped Pineapple
1 Tbsp Chilly flakes
1 tsp black sesame  seeds
1 tsp Cumin Seed
1 tsp turmeric powder
1 to 2 Tbsp sugar
Oil to saute
Salt
water as required

Preparation:

Heat Oil, add sesame seed, cumin until it get pops add chilly flakes saute till raw smell goes . Add pineapple cook till soft then add sugar as needed. Cook till pineapple get mashed. Add Turmeric powder and salt. If need water can be added and cook for some time. This can be served with Biriyani and Mandi's

Beef Grated Coconut Gravy

Ingredients:

500 g beef with bone
Onion 2cup
Tomato 1 Cup
green chilli 2 to 3
small onion ginger garlic paste  - 1 tbsp
curry leaves
2 Tbsp coriander powder
2 Tbsp kashmiri chilli powder
1 tsp Turmeric
1 cup grated coconut
Oil to saute
Salt to taste
garam masala ( fennel seed, cloves, cardamon, cinnamon )
coriander leaves
curry leaves

Preparation

Fry oil saute paste (small onion, ginger, garlic), add garam masala, saute until raw smell leaves. Add chopped onion saute till brown. add all powders. Later add chopped tomatoes. Cook for 5 min. Add beef with salt and saute completely mixed with the powders.Pour little water. Pressure cook till done. If we need more gravy add water other wise leave in thick consistency. Other side need to saute grated coconut until light brown. Mix it with gravy. cook for 5 minutes. Serve with some coriander and curry leaves.

Grilled Hamoor

Ingredients

Hamoor fish( Full fish open from the middle) Marinate with salt, turmeric, vinegar
2Cups chopped Onion
3Cups chopped Tomatoes
2 Green Chillies
1 Cup chopped coriander leaves
1 tsp cumin powder
1Tbsp Red Chilly powder
2 tsp Turmeric Powder
1 tsp Coriander powder
1 Tbsp ginger garlic paste
1 Tbsp vinegar or lemon juice
 some curry leaves
 salt to taste
 Oil to saute

Preparation

Fry onion, tomatoes, ginger garlic paste, chilly, until brown. Add dry ingredients and saute until fresh smell goes add coriander and curry leaves. Spread these over the fish cover it with aluminum foil and grill in oven around 1 hr depends on the size. (Note: Never over cook )

Falafel

Ingredients

2 cup Chick peas (fresh soaked and drained)
2 Tbsp chopped onion
2 Tbsp Chopped parsley
1 tsp roasted cumin
1 tsp roasted corriander
1 Tbsp Lime juice
1 tsp Turmeric powder
1 tsp Chilly powder
Some chopped chillies
 Salt as per taste
Oil for deep frying 

Preparation

Grind all the ingredients using a food processor. NOTE: It shouldn't be that paste. Make rolls and fry in oil.

Hamoos

Ingredients

1 Cup Chick peas (boiled)
3 Tbsp. Tahina paste (Sesame seed paste)
1 tbsp Lime juice to taste
olive oil
One piece garlic clove
salt to taste

Preparation

Grind all the ingredients in a grinder to make paste. Serve it with olive oil.

Recipe for Tahina paste
Toast Sesame seed as needed and grind it with sesame oil and keep aside.

Beetroot Pachadi

Ingredients

1 cup grated Beetroot

1 or 2 Green chilly

½ cup yogurt

½ grated coconut

2 Tbsp. mustard seeds

1 tsp cumin seeds

Curry leaves

Coconut oil

Salt to taste

Preparation

Cook beetroot in water until soft. Grind coconut, one Tbsp. mustard seeds, cumin and green chilly. Add this paste to the cooked beetroot. Cook until coconut raw taste is clear. Remove from the stove add yogurt. At last, add tempered mustard and curry leaves.

Mango and Carrot pickle

Ingredients

2-cups cut mangoes

1-cup cut carrots

½-cup ginger chopped

½-cup garlic chopped

½-cup green chilly chopped

½-cup dates chopped and soaked in vinegar

3 Tbsp.  Red Chilli powder

1 tsp Turmeric

2 tsp Asafetida

Vinegar and boiled water

Mustard and Curry leaves to temper

Mustard oil or Gingelly oil

Salt to taste

Preparation

Add Oil to the hot pan; add ginger, garlic and chopped chilly saute until light brown. Add cut mangoes and carrot to it, just toast for a while so not to overcook it. Add the powders and soaked dates. Add vinegar and water as per needed. Temper the mustard seeds and curry leaves to it.

Hashbrown Potato

Ingredients

Boiled Potato 1 big
Grated Potato (1 Cup)
1 tsp nutmeg powder
1 tsp onion powder
1 tsp pepper powder
1 Tbsp corn flour
salt to taste
oil to fry

Preparation

Mash the boiled potato and mix it with grated one. Add all the remaining ingredients make shape accordingly and fry.

King fish Fry

Ingredients

1.      King Fish 4 Slices

2.      2 Tbsp. Kashmiri Chilly powder

3.      1 tsp Turmeric

4.      1 Tbsp. Vinegar

5.      1 Tbsp. corn flour

6.      Coconut oil for frying

7.      Curry leaves and Green chilly for garnish

8.      Salt to taste

Preparation
Marinate the fish with all the ingredients and keep aside for 1 hour. Fry and garnish it with fried curry leaves and green chilly