Vegetable Cutlet

Potatoes- 3 (boiled & mashed)

Carrots- 1 (grated)
Fresh Green Peas- 1/4 Cup
Onions- 1big (chopped)
Red Chili Powder- 1 tsp
Salt
Maida- 2 tablespoon
Oil
Garam Masala Powder- 1 tsp
Rusk Powder- 1/2 Cup
Steam the grated carrot & peas in a pressure cooker.

Heat oil in a pan and fry the chopped onions until golden brown. Then add mashed
potatoes, steamed carrots and peas. Fry for 10 minutes & add garam masala, chili powder
& salt and saute well. Remove from heat and let it cool down. Make lemon sized balls
out of this veg mixture.

Add some water to maida and make it as a paste. Dip the vegetable balls in the maida
paste and coat with rusk powder. Flatten this into thin patties.

Heat 2 tbs of oil in a shallow frying pan and fry few cutlets at a time until both sides
becomes brown (turn it once). Repeat this until all the cutlets are fried (Pour some oil
every time you replace the cutlet). Serve hot. Green Chutney (Mint) & Tomato Ketchup
makes a good accompaniment.

Chicken Biriyani
Biriyani is a very famous traditional Indian dish. Basically biriyani is made up of basmati
rice, mixed with a curry made up of rich spieces! If you are familiar with Indian cusine,
then you must have tasted this mouth watering dish.., if not do try once ! You can surely
find ‘Biriyani’ in the menu card of any Indian Restaurant.

Sl.No Ingredients Quantity PreCooking Preperation

1 Basmati Rice 2 Cups
2 Ghee 4 Tablespoons
3 Chicken 800 gms Cleaned and cut into medium pieces
4 Onions 3 -4 Medium Sized Slice finely
7 Green Peas 1/2 cup boiled
8 Potatoes 1 Medium Sized Peeled and Sliced finely
9 Green Chillies 3 or 4 Slit
10 Tomatoes 3 or 4 Chopped fine
11 Ginger - Garlic 1 Tablespoon Paste
12 Chilli Powder 1 1/2 Teaspoon
13 Turmeric Powder 1/4 Teaspoon
14 Coriander Powder 1 1/2 Teaspoon
15 Garam Masala 1 Teaspoon
16 Cloves 5 or 6
17 Cardamoms 5 or 6
18 Cinnamon 2 cms stick
19 Pepper Corns 9 or 10
20 Bay Leaves 3
21 Milk 1/4 cup
22 Saffron Small pinch Soak in milk
23 Coriander Leaves Small bunch Cleaned and Chopped
24 Oil For frying
25 Pudina Leaves Small bunch Cleaned and Chopped
26 Salt To taste

Preparation of Chicken Biriyani

Deep fry onions till golden brown. Drain and keep aside a small portion for garnishing.
Add the items 10 to 15, into the remaining onions, and cook for seven minutes, at
medium heat.
Add 1/4 cup of water, green chillies, and cook till ghee seperates.
Add the pudina leaves, chicken pieces, along with salt, and cook at a medium heat adding
little water.
Remove from heat when the chicken pieces are cooked tender, and the gravy thickens.
In a heavy bottomed vessel, fry items 16 to 20 in ghee, and add into rice. Cook rice in
water with salt, take care that rice grains are not over cooked.
Mix the cooked rice with saffron water/ milk, so that some of it becomes orange /
yellowish. If saffron is not available you can use orange color, and saffron essense as a
substitute.
Deep fry potatoes in oil.
Heat ghee in a heavy bottom vessel, spoon in 1/3 of the rice and add 1/2 of the chicken
masala on top.
Sprinkle peas, fried onions, and coriander leaves on top.
Again make a layer of rice, cover with chicken, sprinkle the onion, potatoes, and
coriander leaves.
When you finish, on the top layer spread the rest of the rice.
Garnish with coriander leaves, fried onions, cashewnuts, and raisins.
Seal the vessel with a heavy lid, cook on a very slow fire for some 20-25 minutes.
(Optionally you can use oven)
Your chicken biriyani is ready ! Serve hot with raita, or curd and salad, and pickles.

Puli Inchi (Inchimpuli)

Ingredients
Ginger(Inji) 50 Gms
Tamarind (Puli) 100 Gms dissolved in water to make a potion/liquid
Green Chillies 2-3
Mustard seeds 1 tbsp
Bay leaves 2-3
Oil 2-3 tbsps
Red chilli powder and salt as per taste
A pinch of sugar/jaggery if required
Preparation
Cut ginger lengthwise into slices and again cut them lengthwise to get thin strips of
ginger. Boil this ginger in water with green chillies, red chilli powder, salt and some
jaggery (All as per taste). Make a potion of tamarind and add it to the boiling water. After
boling for about 10 minutes put off the flame. Season the boiled potion, for this, heat 3
tea spoons of coconut oil in a spoon splutter one tea spoon of mustard with bay leaves.
Garlic and tomatoes can also be added as per the taste .

Avial
Avial - Vegetable side dish

Ingredients
Cucumber/Ash gourd diced 2cups
Snake gourd 1 cup diced
White brinjal 3 nos
Carrot - 1 Yam 1 cup diced
Drum stick 2 nos cut to 2 inch pieces
Raw banana 1 no
String bean(valli payar) 1/2 cup
Raw mango 1/2 cup
Coconut 1/2
Cumin seeds 1 tsp
Small onions 10
Green chillies 4
Turmeric 1 tsp
Chilli powder 2 tsp
Salt To taste
Curry leaves 2 sprigs
Coconut oil 3 tbsp

Preparation
Dice the vegetables into 1 inch long pieces with medium thickness. Keep the diced yam
in a vessel of water seperately from the other vegetables. Take a heavy bottom vessel and
put the yam and half cup water and cook covered till half done. Then add all the other
vegetables except the mango. Put the turmeric, chilli powder, salt and 1 tbsp coconut oil
and cook covered. There is no need to add water as the water will come out of cucumber.
When half done put half of the thinly sliced mango pieces and cook covered. Grind the
cumin seeds, small onions, green chillies, raw mango and coconut with a little turmeric to
a coarse paste. Add no water. When the vegetables are cooked, mix with a spoon and
check for water. If there is excess of water cook uncovered on high flame till the mix
comes to a custard consistency. Lower the flame and add the ground paste and mix well.
Let it cook for 2 minutes. Now add the curry leaves and the coconut oil and mix well.
Switch off flame and keep covered on the hot stove. The curry has to sit for at least half
an hour before serving.

Erucheri (Elissery/ Elesseri)

Ingredients
Plantians 2
Grated fresh coconut 1-1/2 cup
Crushed black pepper 1/4 teaspoon
Turmeric Powder 1 pinch
Salt To taste
Mustard 1/2 teaspoon
Red chilli 1
Urad dal 1/2 teaspoon
Curry leaves for seasoning
Coconut oil 1 tablespoon

Preparation
Peel plantains and cut into small pieces after slitting length wise into quarters clean the
plaintains in turmeric water. Cook with water well above level of plaintains, salt, turmeric
and pepper added on low heat until plantains are done. It takes about almost 25 minutes
or so. Grind half the fresh coconut and add it to cooked plantains. In a seperate pan heat
coconut oil and season with mustard, urad dal, curry leaves and fry remaining grated
coconut until reddish brown pour this into the plantains and ericheri is ready.

Grated Vegetables (Thoran)

Thoran is a dry curry prepared with thinly sliced, or grated vegetables mixed with grated
coconut. Note that thoran is cooked without adding water, so make sure you cut all the
vegetables finely. You can prepare thoran using french beans, carrots, etc. When making
thoran using bittergourd, snakegourd, gherkins, ladies fingers, remove turmeric powder
from ingredients.

Sl.No Ingredients Quantity PreCooking Preperation

1 Turmeric Powder 1/2 teaspoon
2 Salt To taste
3 Cabbage 1 small Grated or cut into thin slices
4 Coconut 1 cup Grated
5 Green Chillies 3 or 4 Cut into small slices
6 Onion 1 medium sized Cut into small pieces
7 Oil 1 tablespoon
8 Mustard Seeds 1/2 teaspoon
9 Curry Leaves 1 stalk
10 Garlic 1 or 2 cloves Cut into thin slices (optional)

Preparation
Mix the cabbage, salt, coconut, turmeric powder, green chillies, onions, garlic, curry
leaves with hand, squeeze lightly to mix them well.
In a heavy bottomed vessel, heat oil, add the mustard seeds, and wait till they sputter.
Add the vegetable mix, and cook at a medium heat, mix in between.
When almost cooked, increase the heat, so that the curry dries up.
Serve hot rice.

Fried Vegetables (Mezhukkupuratti)

Mezhukkupuratti is a curry made up of fried vegetables. Use of red chilli powder depends
upon personnel perference. You can make the same curry using string beans, ridge gourd,
ladies fingers, gherkins, plantains, etc.

Sl.No Ingredients Quantity PreCooking Preperation

1 Turmeric Powder 1/4 teaspoon
2 Red Chilli Powder 1/3 teaspoon
2 Salt To taste
3 French Beans 2 cups Cut into 1/2 inch long pieces
4 Green Chillies 3 or 4 Cut into 1/2 inch long pieces
5 Onion 1 medium sized Cut into 1/2 inch long slices
7 Oil 1 tablespoon
8 Mustard Seeds 1/2 teaspoon
9 Curry Leaves 1 stalk

Preparation
In a heavy bottomed vessel, heat oil, add the mustard seeds, and wait till they sputter.
Add the onions, green chillies, and curry leaves, fry them till onion becomes golden
brown.
Add the french beans, and cook at a low heat, without adding water, mix in between.
When almost cooked, increase the heat, so that the curry dries up.
Serve hot rice.

Olathirachi (Beef Fry)

This is one of the traditional beef curry known as olathirachi. You can be sure of having
some, on any important occasion of Keralite Christian community. Prepared with fresh
beef it is a sure treat with rice or chapati / roti.
Sl.No Ingredients Quantity PreCooking Preparation
1 Beef 1 Kg Cut into small cubes
2 Onions / Shell onions 2 to 3 cups Cut into thin slices
3 Ginger 1/2 cup Cut into juliennes
4 Garlic 1/2 cup Cut into juliennes
5 Curry leaves 2 stalks Cleaned
6 Salt To taste
7 Coconut 1 cup Cut into thin rectangular pieces
8 Green Chillies 4 or 5 Sliced lengthwise
9 Vinegar 3 teaspoons Optional
10 Red Chilli powder 2 teaspoons
11 Turmeric powder 1/4 teaspoon
12 Coriander powder 1 1/2 tspn
13 Garam masala 2 teaspoon
14 Oil 3 tablespoon
15 Tomato paste 2 teaspoons Optional

Preparation
Cut the beef into small cubes, and clean thoroughly.
Cut the onions, ginger, garlic, and coconut. Coconut should be cut into around 1 cm long,
thin pieces.
Heat oil in a heavy bottomed vessel, and fry coconut, onions, ginger, and garlic. Fry till
onions, and coconut pieces turn light brown. Add a stalk of curry leaves.
Add a little oil to fry the masala. When the oil is heated, add the turmeric powder, chilli
powder, coriander powder, and the garam masala, and fry.
If you are not using vinegar, add tomato paste.
Add the cleaned beef and water enough to cook.
You can cook this mixture in a pressure cooker when in a hurry. Remove when almost
cooked.
In a wide based vessel, put the cooked curry, add a stalk of curry leaves, and cook at a
medium heat.
Cook till the water content is evaporated, and the curry becomes dry.
Serve with hot rice or chapattis.
This dish could be stored for some days, just heat it in a little oil, when served.

Fish and Mango Curry

Ingredients

2 lbs. fish, cut into big pieces

1 cup chopped onions
4 medium green chilies, slitted
1 marble size tamarind
1 big raw mango, cut into pieces
Few curry leaves
Salt to taste
Grind into a fine paste:
1 cup chopped coconut
1 tsp. pepper
1 tsp. cumin seeds
1 tbsp. coriander powder
1 pinch turmeric powder
For seasoning:
1 tbsp. oil
1 tsp. fenugreek seeds
1 tsp. aniseeds
Method of Preparation
1. Clean the fish pieces and wash it clearly. Dissolve a pinch of turmeric powder and a
pinch of salt in a cup of water and soak the fish pieces to avoid a kind of smell.
2. Soak the tamarind in water and take juice from it. keep it aside.
3. Mix the mango pieces, fish pieces, onions and green chilies in tamarind water with
salt. Cook until they become soft.
4. Add the ground items and cook it in low heat until the raw smell has to be gone with
the lid on. Season it and add the clean curry leaves.
Let it reach the boiling point and remove it from the heat. Serves: 6
Preparation time: 30 minutes

Fish Mollie (Fish Molly)

Ingredients

Fleshy fish - 500gms

Onion - 4 nos
Tomato - 3 big
Ginger - 1 inch
Garlic - 10 cloves
Green chillies - 5 nos
Tamarind - 1 lemon size
Coconut - 1
Mustard seeds - 1 tsp
Turmeric - 2 tsp
Chilli powder - 3 tbsp
Coriander powder - 4 tbsp.
Garam masala - 2 tsp
Pepper powder - 2 tsp
Coconut/vegetable oil
Curry leaves - 2 sprigs
Salt To taste

Method
Cut the fish into 1.5inch cubes. Avoid bony fish. Make a paste of 1tsp turmeric, 1 tbsp
chilli powder, 1 tbsp coriander powder, 1 tsp pepper powder, salt and juice of 1 lemon or
2 tsp vinegar. Apply it to the cut fish and refrigerate for atleast an hour. This can be done
a day before too. Medium fry the fish pieces and keep separately. Chop the onion and
tomato into small pieces seperately. Grate the ginger and garlic. Slit the green chillies.
Add the tamarind to 1/2 cup water. Extract coconut milk so that you have one cup of
thick coconut milk and two cups of thin milk.Take a heavy bottom vessel with lid.
Splutter the mustard seeds in 2 tbsp oil. Fry the onion till golden brown. Add the grated
ginger and garlic and chillies. Add the tomato and fry till dry. Add the chilli powder,
coriander powder, masala and 2tbsp water. Fry till the masala is fried(be careful not to
burn it). Add the two cups of thin coconut milk and the tamarind extract and cook
covered. When it starts boiling reduce the flame, add salt and the fried fish pieces. Stir
carefully so that the fish pieces do not break. Cook covered for 5 minutes in the lowest
flame. Turn off the flame. Add the thick coconut milk and stir slowly. Check the salt and
spice. Add if necessary. Garnish with curry leaves. A good accompaniment for rice,
chapati and bread.

Kerala fish curry

Ingredients

Fish - 15 Pieces
Chilli powder - 21/2 Tablespoon
Coriander powder - 1 Teaspoon (optional)
Turmeric - A pinch
Ginger ground Two Tablespoon
Garlic - 4 Cloves
Small onion sliced - 10
Curry leaves - 2 Sprig
Kodampuli - 5 Pieces
Oil - 3 Tablespoon
Mustard - ½ Teaspoon
Fenugreek powder - ¼ Teaspoon
Salt To Taste

Method of Preparation

Grind chilli powder, coriander, turmeric, garlic and ½ ginger to a paste. Soak the
‘Kodampuli’ in one cup of water. Heat oil in the pan . Splutter mustard seeds. Fry the cut
onions and ginger, when brown add 2 cups of water, salt and soaked Kodampuli together
with water. Boil and add fish pieces. Allow it to boil again. Add fenugreek powder and
cook till gravy thickens and stir it occasionally. Season it with curry leaves. Remove from
fire.

Kerala Special Kozhi Curry

Ingredients
1. One whole chicken ,cleaned and cut in to curry sized pieces.
2. Coriander leaves [malli illa]- 1whole bunch chopped.
3. Onions-4 sliced.
4. Garlic- 6 cloves sliced.
5. Ginger-1big piece finely chopped.
6. Lime- 1/2 a piece.
7. Coconut-1 fresh grated.
8. Oil & salt to taste.

Grind together to a smooth paste:

12 red chillies, 1&1/2 tbspn of poppy seeds [khus-khus], 2 tbspn of coriander seeds,
1/2 tspn of cumin seeds [jeera],1/2 tspn of turmeric powder or whole turmeric 1 -inch
piece, 1 tspn of garam masala [optional] & 6 nos of cashew nuts.

Method of Preparation
1. Soak the grated coconut in 1/4 cup of hot water and extract thick milk.
2. Then add1 glass of hot water and extract the thin milk [2nd milk]. you can use the
mixer and remove the thin milk.
3. Add 1/2 cup of hot water and extract the 3rd milk. Grind and extract.
4. Heat oil and fry the onions ginger, garlic, and coriander leaves.
5. Add the ground masala and fry for few minutes till the raw smell evaporates.
6. Now put the chicken pieces and fry ,cook over a low flame till the chicken is well
browned ,stir in the 3rd milk and cook. keep adding the 2nd milk simmer for a while.
[As chicken cooks fast be careful while adding the coconut milk, if you find the water is
more in the curry don't add any more of coconut milk, and keep the lid open and
evaporate the water.]
7. After the chicken is cooked, remove from fire. Let there be enough gravy.
8. Finally add lime juice and the first extracted coconut milk. [Never boil after the thick
coconut milk is added]
9. Serve hot with parotta or rice.

Sambar
Ingredients
Tur dal 100gms
Sambar Masala 3 tablespoons
Drumstick 2 (medium sized)
Lady’s finger 3 (cut into small pieces)
Brinjal 1
Medium Onion 1 (Cut into 6 pieces)
Potato 1 (peeled and cut into very small pieces)
Curry leaves 10
Coriander leaves 1 table spoon (chopped)
Garlic 1 teaspoon (chopped)
Dried red chilli 2 Cut into pieces
Salt 1/2 tablespoon
Tomatoes 2 (medium sized cut into pieces)
Tarmarind size of a lime soaked in 1/2 cup water
Methi Seeds 1/4 tablespoon
Vegetable oil 2 table spoon
Asafoetidia 1 tablespoon
Mustard Seeds 1 teaspoon
Preparation
Cook Tur Dal in two cups of water, when half cooked add pieces of drumstick, potato,
brinjal, lady’s finger, onion, tomato pieces, and salt. Cook till dal is very soft. Dissolve
sambar masala in little water and add it to the cooked vegetables. Take the pulp of the
soaked Tamarind and add, blend well and cook. In another pan heat oil and add mustard
seeds. When they stop spluttering add chopped garlic, methi seeds, dried red chilli pieces,
Asafoetida and curry leaves. Fry for two minutes and then add to dal vegetable mixture
and boil it for 1 minute. Finally add chopped coriander leaves on the top.

Fish with Mango (Kerala Style)

This curry is prepared using coconut oil, fresh green mangos, and chilli powder.
Traditionally this curry is made in an earthen vessel, known as chatti. Even today it is
made in chattis, as it contributes to the great taste of the curry.

Sl.No Ingredients Quantity PreCooking Preperation

1 Fish 250 grams Cleaned
2 Green (Raw) Mangos 1 or 2 medium sized Cut into small cubes
3 Curry Leaves Small bunch
4 Red Chilli Powder 3 teaspoons
5 Turmeric Powder 1/2 teaspoon
7 Shell Onions 2
7 Coconut Oil 2 tablespoon
8 Ginger 1 1/2 inch piece
9 Garlic 3 cloves
10 Salt To taste
10 Coconut 1/2 cup Grated
10 Green Chillies 1 or 2 Whole

Preparation
Cut the fish into medium sized pieces, clean well, drain and keep side.
Grind red chilli powder, turmeric powder, onions, ginger, garlic, grated coconut to make
a smooth paste.
Put the ground mixture into a pan.
Add the fish, mango pieces, curry leaves, green chillies, and a tablespoon of oil. Add
water enough to cover the pieces.
Cook at a gentle heat. Keep stirring lightly (to avoid breaking of fish) in between, or just
shake the pan.
When the pieces are almost cooked, increase the heat and cook till the curry thickens.
Pour the remaining oil over the curry, and remove from heat.
Serve hot with rice.

Fish Molly / Stew

Fish Molly or Stew, is a one of the favorite fish curries of Kerala. Served with appams or
breads, it has a place of its own. Sl.No Ingredients Quantity PreCooking Preperation
1 Fish 250 grams Cleaned
2 Curry Leaves 1 stalk
3 Red Chilli Powder 1/2 teaspoon
4 Turmeric Powder 1/2 teaspoon
5 Coriander Powder 3 teaspoons
6 Oil To cook
7 Ginger 1 1/2 inch piece Cut into juliennes
8 Garlic 3 cloves Cut into juliennes
9 Salt To taste
10 Onions 3 medium sized Cut into thin slices
11 Green Chillies 4 or 5 Slice lengthwise
12 Garam Masala 1 teaspoon
13 Coconut Milk 1 cup
14 White Vinegar 1 teaspoon
15 Tomato 1 small Cut into thin slices
Preparation
Cut the fish into medium sized pieces, clean well, drain and keep side.
Heat oil and fry onions, green chillies, ginger, garlic, and curry leaves. Fry till onions turn
golden brown.
Add turmeric powder, red chilli powder, coriander powder, garam masala, and fry well.
Add the fish, salt, water enough to cover the pieces.
Cook at a gentle heat. Keep stirring lightly (to avoid breaking of fish) in between, or just
shake the pan.
When the pieces are almost cooked, increase the heat and cook till the curry thickens.
Pour the coconut milk, vinegar over the curry, and tomatoes, keep stirring, and remove
from heat when hot.
Serve hot with rice.

Fish with Coconut (Meen Peeravattichatu)

Meen Peeravattichatu, is a one of the famous fish curries of Kerala. Prepared using
coconut oil, grated coconut and a special tamarind (kodampuli). This curry is basically
made using small fish. Traditionally this curry is made in an earthen vessel, known as
chatti. Even today it is made in chattis, as it contributes to the great taste of the curry.

Sl.No Ingredients Quantity PreCooking Preperation

1 Any small fish 250 grams Cleaned
2 Kodampuli 3 or 4 Boil in water
3 Curry Leaves Small bunch
4 Red Chilli Powder 1/4 teaspoons
5 Turmeric Powder 1/2 teaspoon
7 Shell Onions 2 Cut into thin slices
7 Coconut Oil 2 tablespoon
8 Ginger 1 1/2 inch piece Cut into juliennes
9 Garlic 3 cloves Cut into juliennes
10 Salt To taste
10 Coconut 1 cup Grated

Preparation
Use small size fishes for this dish (otherwise cut them into small pieces), make small
finger size pieces, clean well, drain and keep side.
Put red chilli powder, turmeric powder, curry leaves, onions, ginger, garlic, grated
coconut, and salt into a pan, and mix well, by squeezing lightly with hand.
Add the water containing the extract of Kodampuli, into this mixture, and mix again.
Add the fish, and a tablespoon of oil. Add water enough to cover the pieces.
Cook at a gentle heat. Keep stirring lightly (to avoid breaking of fish) in between, or just
shake the pan.
When the pieces are almost cooked, increase the heat and cook till the curry dries up.
Pour the remaining oil over the curry, and remove from heat.
Serve hot with rice.

Kurukku Kalan
Sl.No Ingredients Quantity PreCooking Preperation
1 Corm 50 gms Cut into small cubes
2 Plantain (Raw) 50 gms Cut into small cubes
3 Black pepper powder 1/2 teaspoon
4 Turmeric powder 1/2 teaspoon
5 Red chilli powder 1/2 teaspoon
6 Salt To taste
7 Coconut 1/4 cup Grated
8 Green Chillies 2
9 Mustard seeds 1/4 teaspoon
10 Curry leaves 1 stalk
11 Curd 1/2 litre
12 Cumin seeds 1/2 teaspoon
13 Ghee 1 teaspoon

Preparation
Cook corm and plantain pieces, along with black pepper powder, turmeric powder, red
chilli powder, 1 green chilli, and salt, adding enough water to cover the pieces. Cook till
soft.
Grind grated coconut, green chilli, and cumin seeds, to fine paste.
When the pieces are cooked, and the additional water is evaporated, add ghee and fry the
pieces.
Add the grinded paste into curry, mix well. Add the curd, keep on mixing till hot (do not
boil), remove from heat.
In a small pan heat a tablespoon of oil, put some mustard seeds, when they start
sputtering, add red chilli, and the curry leaves, fry them, and them pour over the curry.
Serve hot rice.

Malabar Fish Curry

Ingredients:

• 250 g Shell fish or any other fish

• ¾ coconuts
• 1 big onion
• 4 green chilies
• 2 cm ginger piece
• ½ garlic pod
• 1 small onion chopped

Seasoning:

• 2 tsp chili powder

• Small ball of tamarind
• ½ tsp turmeric powder
• ½ tsp fenugreek
• 2 tbsp coriander powder
• ½ bunch coriander leaves
• 1 tsp aniseed
• 1 curry leaf
• 1 big tomato
• 2 tbsp oil

Directions:

1. Clean and cut the fish into big slices. Peel garlic and scrape ginger. Cut tomato
into 4 pieces. Soak tamarind in water. Extract milk from ½ coconut and keep
aside.
2. Roast rest of the coconut gratings with aniseed, chopped onions and curry leaves
in 1 tbsp oil till gratings are brown. Grind this mixture to form a smooth paste.
3. Grind garlic and ginger to a paste. Fry this paste also in oil.
4. To ginger-garlic paste add water, coriander powder, turmeric powder and salt.
Boil for a minute.
5. Cook fish till it is almost done. To this, mix coconut paste along with coconut
milk. Finally add curry leaves and coriander leaves. Boil and remove from fire.
Kachia Moru
Coconut grated 1/2 cup
Ginger small piece
Small onions 3
Garlic 3 pods
Jeera 1/4 teaspoon
Red chilli (dried ones) 3
Turmeric 1/4 teaspoon
Curd or buttermilk 1 litre (fairly thick)
Fenugreek 1/2 teaspoon
Curry leaves (karivepila) one sprig

Grind coconut, garlic, jeera, turmeric, into a fine paste. Mix with the butter milk and add
salt to taste. Keep on low fire. Keep stirring till butter milk is fairly warm. Don’t let it
boil. Take a pan add oil. When the oil is heated splutter mustard seeds. Add finely
chopped onions and ginger. When brown add fenugreek and red chilli. When it splutters
add curry leaves. Remove from fire and pour into the butter milk.
Ingredients Method
Hard boiled eggs- 4 Potatoes- 3 Peel and cut the eggs into two
(washed & peeled) Onions- 2 (finely crosswise. Set aside. Grind the ginger
chopped) Tomatoes- 3 (finely and garlic to make a paste. Cut the
chopped) Grated ginger- 1 inch piece potatoes into smaller pieces. Heat oil in
Garlic- 3 cloves Plain yoghurt- 4 a pan and fry the potatoes until golden
tablespoons Red chili powder- 1/2 tsp. brown. Remove the fried potatoes from
Garam masala powder- 1/2 tsp. the oil and set aside. Put the onions in
Coriander powder- 1/2 tablespoon Salt the same pan and fry until golden. Add
Oil- 6 tablespoons A bunch of the ginger-garlic paste and fry. Add red
chopped cilantro (coriander) leaves chili powder & coriander powder and
mix well. Add the yoghurt 1-tablespoon
at a time & mixing constantly. Then add
the tomatoes and fry for 5 minutes. Add
salt & a cup of water. Bring this to a
boil. Cover and reduce the heat. And
cook for 10 minutes. Now add the fried
potatoes and cook for another 10
minutes. Add garam masala and mix
well. Then put the halved eggs into it
and slowly spoon the sauce over the
eggs. Do not let the yolks fall. Cook for
5 more minutes over low heat. Garnish
with chopped cilantro leaves and serve
hot.
Ingredients Method
bread 1 pack , potato 1/4 kg , onion Cook potato and remove the skin. Mash
1/4kg(cut into small pieces) , green well. In a kadai pour 6 tsp oil,. Heatand
chilies 4 , salt 1/2 tsp , kruvepilai 6-8 add mustard. when it pops add jeera.
leaves , ginger a small bit(cut ino very Add onion, green chilies, karuveppilai,
small pieces) , oil 200 ml , mustard 1/4 ginger. cook well. Add mashed potato.
tsp , jeera 1/4 tsp , garam masalapowder cook well for 5 min. Keep this aside.
1/2 tsp Covering: Take the bread and remove
outer edges.In the remaining part stuff
with potato curry. Close by folding the
bread. Do all the bread slices like this.
The outer sides of the bread slice should
be powdered. Dip the cutlet in the
powder. deep fry the cutlets in oil. Use
any sauce as side dish.

Masala Preparation

4. Cut boiled potato in very small cubes.

5. Heat oil in a kadai, add mustard seeds and red chilies.
6. Then add curry leaves and onion, fry till light pink in color.
7. Now add ginger paste, garlic paste, turmeric powder, red chilli powder and salt into it.
8. Finally add cut potato (boiled) into it and fry for 5 minutes on medium heat.