KARIMEEN MAPPAS

INGREDIENTS

1. KARIMEEN(FISH)               - 1 Big
2. CHILLY POWDER                - 1 Tbs
3. TURMERIC POWDER          - 1/4 Tbs
4. PEPPER                                - 1/2 Tbs
4. GINGER & GARLIC PASTE - 1/2 Tbs
5. GREEN CHILLY                    - 4 Nos
6. SALT*
7. COCONUT OIL                     - 4 Tbs
8. COCONUT MILK                  - 4 Tbs
9. CURRY LEAVES                   - 2 springle
10. CORRIANDER LEAVES     - 25 Gm
11. VINEGAR                             - 1 Tbs
12. ONION                                 - 2 Nos
13. TOMATOES                         - 1 Nos
Banana leaves to shield the fish and to fry.
*As per your taste

HOW TO PREPARE

      ★ Wash the fish and clean well, and make steps in it with knife. Now Take half tablespoon chilly powder, pinch of turmeric powder, salt and 1/2 Tbs vinegar and mix all these things well and apply on fish and marinate it for half hour.
       ★ Now boil 2 Tbs of coconut oil in a pan and half fry the fish in this pan. Now take the fish from it and add one spoon coconut oil and and now put the chopped onion, ginger garlic paste, chopped green chilly, half Tbs chilly powder, pinch of turmeric powder, half Tbs vinegar and half Tbs pepper to the pan and sort these well and now add the coconut milk to it and stir well until it becomes a thick gravy type.
          ★ Now put the chopped curry leaves and coriander leaves to it and stir well. And switch off the stove.
           ★Now just give low flame heat to banana leaves. Now put some gravy yo this banana leaves and above that put the fried fish and pour balance gravy above the fish and cover the fish with this gravy, Now close all the parts of fish with banana leaves and tie it. With some thread.
            ★ Now pour the balance one Tbs of coconut oil to the pan and fry the both side of the banana leaf covered fish in a low flame for a 5-10 minutes. And serve hot.
            This dish is a very tasty fish fry. It's a variety method of cooking, apart from fish thandoor this easy and can make in the normal pan and stove it self any kind of fish can be used but for taste preferably KARIMEEN or AVOLLI is used and big fishes are better for mappas. This is not that much spicy fry. A semi gravy format fish fry. Try and Enjoy the dish.

PINEAPPLE PUDDING

INGREDIENTS

1. PINEAPPLE                        - 1 kg
2. SUGAR                               - 1 & 1/2 Cup
3. BREAD                                - 14 Slice
4. MILK                                    - 1 Litre
5. EGG                                     - 3 Nos
6. MILK MAID                         - 200 ML
7. PINEAPPLE ESSENCE      - 1 & 1/4 Tbs
8. CHINA GRASS                   - 20 Gm
9. WHIPPED CREAM             - 200 ML
10. ALMOND                          - 5 Nos
11. CASHEW NUTS               - 15 Nos

HOW TO PREPARE

     ★ Sort the pineapple and 1/2 half cup sugar and boil it either in pressure cooker or in pan no need of adding water, after that grind it well in a grinder and make it like a paste.
     ★ Take some water and soak the China grass in it and after ten minutes double boil it. Add this melted China grass by steps of small amount and beat it well.
     ★ Boil the 1L milk and make it thicker (boil till the milk becomes 3/4th of the 1L) add the 3 eggs to it and stir well in low flame (add 1/4 cup sugar in the starting of boiling itself). Now remain this to cool and mix the whipped cream, milk maid and pineapple essence to it and beat it well. This is milky fluid.
    ★ Make a sugar solution by boiling the balance 3/4 cup of sugar with water and Now take the bread slices and remove the brown sides and dip it in the sugar solution and squeeze and remove the solution from the bread.
     ★ Pour the milky fluid to a plain deep plate. Now set up the breads horizontally above milky layer and again pour the milky fluid above the bread and above that pour the primarily cooked pineapple paste above it and above this set up the bread layer again and pour the milky fluid above it.
      ★ For garnishing fry some cashew nuts and crush it and spread over the pudding, add some almond and a little pineapple paste above it in an uneven way.

       The yummy pineapple pudding is now ready. It is good for health and we can use as a dessert after heavy meal and kids also like this it can be have in the hot climate and all its very tasty and easy to make. Every one should try this. The ingredients are easily available in the market and even in a grocery itself.

NADAN CHICKEN FRY

INGREDIENTS
1. CHICKEN                        - 1 KG
2. SMALL ONION*              - 25 G
3. GREEN CHILLY*             - 5 Nos
4. GINGER PASTE*            - 1 Tsp
5. GARLIC PASTE*             - 1 Tsp
6. SWEET CUMMINS         - 1/2 Tsp
7. CURRY LEAVES              - 2 Strips
8. TURMERIC POWDER     - 1/2 Tsp
9. RED CHILLY POWDER    - 1 Tsp
10. LEMON SQUEEZE         - 2 Tsp
11. CORN FLOUR                 - 2 & 1/2 Tsp
12. EGG                                  - 1
13. RED COLOUR                 - As Required
14. SALT                                - As Required
15. Oil                                     - As Required

HOW TO PREPARE

      ★ Mix the items mentioned from 2 to 14 in a bowl well and make it a paste and apply to the chicken well and keep closed in refrigerator or some where else for 2-3 hours for marinating.
      ★ No:2 to No:14 items are used to marinating the chicken (we can fry the chicken at the time of applying the paste itself) but as the marinating time of chicken increases the taste of the item will also will increases.
      ★ Heat the oil in a pan and deep fry the chicken well.
       *As per your taste.

       This dish is very easy to cook and very tasty too, and this dish can be used as starter and can be used with fried rice,  Porrotta, Chappathi, Pathiri and with all kind of South Indian dishes and this is a very renowned kerala dish. This is a chicken fry dry item.

   

CHICKEN MULAG ITTADH (CHICKEN REDCHILLY) CURRY

INGREDIENTS
1. CHICKEN                 - 1KG CUT PIECES
2. ONION                     - 4 Nos
3. GARLICK PASTE*    - 2 Tsp
4. GINGER PASTE*      - 2 Tsp
5. GREEN CHILLY*       - 2 TSP
6. TOMATO                   - 2 Nos
7. TURMERIC POWDER - 1/4 Tsp
8. CHILLY POWDER        - 2 & 1/2 Tsp
9. CURRY LEAVES          - 2 Strips
10. COCONUT OIL          - 4 Tsp
11. SALT                           - As Required
12. WATER                       - 1/4 Cup

HOW TO PREPARE

      ★ Pour the coconut oil into a hot pan, when oil gets heated put the sliced  onion and stir till onions gets golden brown colour.
      ★ Add ginger, garlic and green chilly paste to it and stir well, add turmeric powder and add curry leaves and tomato to it and stir in low flame well.
      ★ Add salt and chicken to it and add 1/4 cup water and stir well and close the pan for 20 minutes until the chicken gets cooked.
*As per your taste yo can can increase the amount of it.

      This is a south Indian especially kerala style (nadan) curry. This curry is very simple to prepare and in the same time tasty to which is very spicy and can be clubbed with all kind of main courses like Cappathi, Porrotta, Fried rice, Ghee rice, Pathiri, Noollappam, Poori and all. Every one will like the taste of this curry even children's and elders. No need of other spices, preservatives, ajnamoto, nuts or coriander leaves to garnish or to increase the taste. "Easy to cook tasty to have".