LEMONGRASS CHICKEN LOLLIPOP

Ingredients :Chicken (boneless) 250 gms, Egg yolk 1, tomato sauce 2 spoon, soy sauce 1 tea spoon, salt to taste, Sugar 1 pinch, crushed ginger garlic 2 spoons, Chicken cubes 1 pkt (optional) Lemon grass cut to 4 inch length, oil 1 spoon Method: Crush chicken pcs, add rest of the ingredients to the chicken mix well. (except oil and lemon grass). Now roll the chicken mixture into 3” x 1” rolls. Insert lemon grass like a handle. Heat oil in a nonstick pan. Place the lollipops carefully and cook till crisp around..

MACREL TIKKI

Ingredients : Mackrel -1/2 kg, finely chopped ginger 1 spoon, turmeric powder- 1/2 tea spoon, Garlic finely chopped- 1 spoon, salt to taste, green chilly cut to very small pcs- 1 spoon , egg -1, Oil- for shallow frying. Method: Clean mackrel after removing head portion. Cook this fish body in 1/ 2 cup of water little salt and turmeric powder. Allow to cool. Separate fish from its bones. Now add all other ingredients except oil. Mix well. Now make tikki shapes. Heat oil in a non stick pan and cook both side till golden brown

BANANA TOFFEE

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ngredients: Ripe banana -3, rice flour-3 spoons, corn flour-4 spoons, sugar – 1/2 cup, honey-1 tea spoon, seasme seeds, oil for frying Method: Cut banana to 1cm thick pieces. Sprinkle little corn flour over the banana pieces and mix well. Mix remaining corn flour and rice flour. Pour enough water to make a running dough not too thick and not too thin. Heat oil in a deep pan. Dip each banana piece in the dough and fry till golden brown. Remove excess oil if any by pressing slightly in tissue paper. In a shallow pan heat the sugar adding 1 tea spoon of water till it melts and turns to light brown. Mix honey in this. Now dip each banana piece in this roll over seasme seed dip in ice water. This process should be done a bit faster since the sugar syrup should not be over done or crystalised. This toffee is done normally with green kela but it is tastier when done with kerala banana(etha pazham)

COLOCASIA STEM CURRY

Ingredients:Fresh colocasia stem 10 nos, thuvar dal 1/2 cup, turmeric powder 1 tea spoon, shallots 6 nos, chilli powder – 1 spoon, tomato 1, thick tamarind juice 2 spoon, salt to taste, oil 1 table spoon, mustard seed 1 tea spoon, red chilli 2 (broken to1” pc), curry leaves Method : Peel off the skin of colocasia stem and cut to small pieces. In a pressure cooker add thuvar dal, colacasia and turmeric poweder, add water enough to cover the ingredients. Cook for 5 to 8 minutes or 3 whistle. Blend chilli powder,tamarind juice and tomato together and make a coarse paste. Add this to the cooked colocasia dal mixture. Pour water to required consistency, add salt and let it boil for 5 mts. Take out from fire. In a pan add oil when hot add mustard seed, broken chilli and curry leaves. When done pour this thadka over the kept aside curry. Ideal to be served with rice

CHICKEN FRY IN RAW MASALA

Ingredients : medium size chicken pcs – half kg, for grinding : pepper – 2 spoons, turmeric – half teaspoon, coriander powder 1 spoon, mustard-1 teaspoon, fenugreek -1 teaspoon, cumin seeds – 1 teaspoon, ginger – 1 inch pc, garlic – 1 pod, shallots -6 , salt to taste, 1 pc cinnamon, cloves 3, cardamom 3, (grind all these to fine paste). Oil 3 spoons, 1 sliced onion, curryleaves 3stems. Method : marinate the chicken pcs with the ground masala and refrigerate for 2 hrs. In a thick bottomed pan heat oil and fry onions when the onions are brown add the marinated chicken. Sauté well. Cook in high flame for 5 mts and till dry in slow fire stirring at intervals. Remove from fire and garnish with curry leaves.

Carrot Payasam:

Ingredients: Carrot 350 gms (grated), Sabudana 1 spoon, Milk 1 liter, sugar 1 cup (or as required), Ghee 3 spoon, Cashew nut 2 spoon,raisins – 1 spoon. Cardomom powder 1/4 spoon (optional). Method : Heat a pressure cooker. Add 2 spoons ghee. Add grated carrot saute till colour changes. To this add sabudana,sugar and milk. Close the cooker. Cook in high flame till first whistle and for 10 more minitues in very low flame. Alow to cool for some time. Open the cooker and mix well. In a pan heat the remaining ghee. Fry cashew nut and raisns. Pour over the payasam. Spinkle with cardomom if required.

KADI OF KERALA/MOROZHICHA KOOTTAN

INGREDIENTS Cucumber 300 gms , chilli powder 1 teaspoon, Turmeric powder 1 teaspoon, ½ Coconut scrapped, Cumin 1 teaspoon,Green chilli 10-12(or to taste), sour yogurt 1 cup, Salt to taste, Oil 1 tble spoon, Mustard seed 1 teaspoon, Broken red chilli 3, Curry leaves 4 stem, Fenugreek ½ teaspoon Cut cucumber to medium sized cubes. Cook both with chilli powder and turmeric powder till tender. Grind coconut,green chilli and cumin seeds to very fine paste with little water. To the cooked vegetable add yogurt and allow to boil for a while add salt and then add the ground masala and enough water to get desired consistency.. Cook for a while in slow fire. Remove from fire and add two stems of curry leaves. Keep aside closed for some time. In a pan add oil sputter mustard seed, then add fenugreek when fenugreek turns little brown add balance curry leaves and broken chilli fry for a while and pour over the kept aside curry.

CHINESE CHOUPSEY IN ARROW ROOT SAUCE

INGREDIENTS : Noodles – 250 gm, carrot – 1, bellpepper green, yellow and red – half of each, beans – 5 nos, green peas – 1 tble spoon, cauliflower florets – ¼ cup, onion sliced -1, crushed ginger – 1 teaspoon, crushed garlic – 1 tea spoon, Oil – 1 cup + 1 ½ spoon, vegetable cube – 1 pkt, arrow root powder – 2 spoon, pepper powder- 1 teaspoon, salt – to taste METHOD: boil noodles with little salt and ½ teaspoon oil. When done, strain and place over a cotton towel so that water will be absorbed. Now he 1 cup oil in wok and fry crisply noodles putting it into the oil in round shape. Remove the fried noodles and place on tissue to remove excess oil. In a pan heat 1 spoon of oil put onion and sauté till transparent, then add ginger and garlic. Sauté for a while and add the vegetables except bell pepper. When done, add bell pepper salt and pepper . Cook for a while and add the chicken cubes crushed sauté. Remove from fire. Mix the arrow root powder in 2 cups of water . Boil this till the sauce thickens. To this add the cooked vegetable and cook for a minute. Place the fried noodles in a plate pour the vegetable sauce over it evenly. Garnish with bulls eye and serve hot.