Koorka( Chinese Potato) mezhukkupuratti

Ingredients:
Koorka - 1/2 kg
Onion sliced - 1
Chilli powder - 2tsp
Corriander powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Salt - to taste
Coconut oil - 3tsp

Method:

Heat 2 tsp oil in a kadai and add chopped onions. Saute well and add all the powders and mix well.
Add koorka and required water. Cook closed for twelve minutes.
Now add salt and wait till the water is completely absorbed.
Add remaining coconut oil.
Yummy combination with rice and curd.

Mutton Varattiyath

Ingredients
Mutton – 1 kg
Shallots – 150 gms
Garlic – 50 gms
Ginger - 1 small piece
Fennel seeds - 1tsp
Red chillies – 5 nos
Pepper seeds – 2 tsp
Cloves – 4
Cinnamon – 2
Curry leaves – 12 nos
Turmeric powder - ½ tsp
Corriander powder - 1tsp
Meat masala - 2 tsp
Potatoes – 2 nos
Oil – ¼ cup
Salt - to taste

Method
Pressure cook mutton adding turmeric powder and potatoes and keep aside
Make a fine paste of pepper, fennel seeds, cloves, cinnamon, ginger and red chillies.
Heat coconut oil in a pan and add mustard seeds.
Add chopped shallots, curry leaves and garlic and mix well.
Add the pasted masala to it.
Saute well. Now add coriander powder and meat masala.
Mix well. Add cooked mutton and potatoes and cook closed for another five minutes.
Add salt and cook in simmer mode till the mutton stalk is completely absorbed.
Tastes well with hot idlis, rice and roti……

Aloo Paneer capsicum masala

Ingredients:
Paneer – 250gms
Potatoes – 2 nos
Capsicum – 1 no
Onion (puree) – 1 no
Tomato (puree) – 1 no
Ginger/Garlic/ chilli paste – 3 tsp
Garam Masala – 2 tsp
Kashmiri chilli powder – 1 tsp
Corriander powder – 1 ½ tsp
Turmeric powder – ½ tsp
Cumin seeds - 1 tsp
Bay leaf – 1 no
Cashew paste – ½ cup
Cilantros – For garnishing
Oil – 3 tsp
Salt – to taste
Water – ¾ cup


Method

Fry paneer cubes potatoes and capsicum in oil till it becomes golden brown.
Heat oil in a kadai and add Cumin seeds and bay leaves.
Add onion puree and sauté well.
Add Ginger/Garlic/ chilli paste and mix well.
Now add the tomato puree.
Add chilli,coriander and turmeric powder and mix well.
Add cashewnut paste, paneer, capsicum and potatoes
Mix well. Now add garam masala.
Add water and cook closed for twelve minutes.
Add salt and cilantros.
Serve hot with rotis.

Tomato malli chammanthi

Ingredients
Fresh coriander/cilantro leaves - 1 cup
Tomato - 1 large
Grated coconut - 1/2 cup
green chillies - 2
tamarind - a pinch
Salt - to taste
For seasoning
Coconut oil - 3 tsp
Mustard seeds - 1 tsp
Curry leaves - 8-10 nos

Method:
Mix all the ingredients and grind well in mixer. Heat oil add mustard seeds and curry leaves. Add the paste and mix well till the raw smell disppears.

Kudampuliyitta Neymeen Curry

Ingredients
Neymeen/Seer Fish – ½ kg
Shallots – 6-8 nos
Sliced onions - 1 no
Tomato – 1 no
Ginger/Garlic chopped – 2 tsp
Green Chillies – 3 nos
Kudampuli/Cambodge – 3-4 nos
Kasmiri chilli powder – 2 tsp
Corriander powder – 2 tsp
Fenu greek powder – 1 tsp
Turmeric powder – ½ tsp
Salt – to taste
Water - 2 cups
Coconut oil - 3 tsp
Mustard - 1 tsp
Curry leaves - 12-15 nos

Method
Heat 2 tsp coconut oil in earthenware (manchatti). Add mustard seeds.
Once the mustard seeds are spluttered completely, add curry leaves onion, shallots and ginger garlic.
Sauté well for a minute.
Add green chillies and tomatoes. Mix well.
Add turmeric, chilly, coriander and fenugreek powder and mix well.
Add soaked cambodge and one cup water. Cook closed for two minutes.
Now add the fish cubes, second cup of water, required salt. Cook closed in simmer mode for ten minutes.
Pour one tsp coconut oil and some more curry leaves.
Serve hot with rice.

Pachamulaku Chammanthi

Ingredients
Sliced onion – 3 nos
Green chillies – 5-6 nos
Tamarind – 1 small piece
Salt – To taste
Coconut oil – 2 tsp

Method:
Grind all the ingredients together and mix it with coconut oil. Awesome combination with idlis and dosas.

Varutharacha Thenga Chammanthi

Ingredients
1.Coconut – ½ grated
2. Shallots – 6-8 nos
3.Red chillies – 5-6 nos
4.Garlic – 2
5.Ginger -1 small piece
6.Tamarind – 1 small piece
7.Sambar powder – ½ tsp
Salt – to taste
Oil – 3+1 tsp
Curry leaves
Mustard – For seasoning

Method of preparation

Heat oil in a pan and fry all the ingredients from 1 – 7 in simmer mode.
Grind it in mixer once the ingredients are cool.
Add salt and season with mustard seeds and curry leaves.
A good combination with rice as well.