Restaurants and cuisine

Prawns Peralan - FEBRUARY

Prawns: 400 gm shelled and deveined

To Marinate
Lime juice - 30 ml
Chilli powder - 5gm
Turmeric Powder- 5gm
Salt - 5gm
Marinate the prawns in the above mix and keep aside.

Ingredients
Onions (chopped ) - 150gm
Garlic - 35gm sliced
Ginger - 40gm juliennes
Turmeric Powder - 5gm
Kashmiri Red Chili Powder -10gm
Coriander Powder - 20gm Garam Masala - 5gm Kokum or Tamarind - 10gm
Coconut milk - 50ml
Curry leaves - 15gm Oil and
Salt - as required

Method
1. Heat Oil and sauté the ginger and garlic for 2 minutes
2. Add the onions and sauté till brown.
3. Add all the masala and sauté till raw smell is gone.
4. Now add the marinated prawns and sauté till the masala gets coated 5. Now add the Kokum and half cup water and cook on low flame.
6. Let the water dry up.
7. Do a taste test and adjust the salt then add coconut milk and curry leaves.
8. When the prawns are cooked, turn off the stove and serve with White rice.

Inji Puli - JANUARY

Garlic (chopped) - 10gm Ginger (chopped) - 40 gm Tamarind -100gm
Cloves of garlic - 10gm
Red chillies-10gm
Green chillies - 5gm

Methi (fenugreek) seeds, roasted finely - 5gm
Mustard seeds - 5gm
Cumin seeds - 5gm
Jaggery ( molasses ) - 25gm
Salt to taste

Method
1. Roast the cumin seeds lightly and powder to a fine paste with the red chillies and half the fenugreek and garlic. (Masala).
2. Chop the ginger, green chillies and remaining garlic.
3. Soak the tamarind in some hot water and extract the juice.
4. Put in the chopped ingredients and continue boiling. In a pan, heat 3 tsp oil and add the mustard seeds and the remaining fenugreek seeds.
5. When the mustard crackles, add the ground masala and fry till the masala turns color.
6. Put in the chopped ingredients, Jaggery, salt to taste and tamarind juice.
7. Bring to a boil and boil till the juice is thick.
8. Garnish it with curry leaves

Suriyana Style Meatball Curry - DECEMBER

Boneless chicken leg - 500 gm
Onion -1 No Ginger - 15 gm
Tomatoes - 2
Shallost -10
Green Chilies -2
Chili Powder -1tsp
Turmeric powder -1tsp
Cinnamon - 2gm

Cloves - 8gm
Shallost - 10
Curry leaves - a few
Salt to taste
Coconut milk - 1 ml
Vegetable oil - 30ml
Garlic - 10gm

Method
1 . Mince the meat.
2 . Mince 10 Shallot and green chili.
3. Combine above with salt and form small balls keep aside.
4. Slice onion, ginger and tomato
5 .Grind chili powder, turmeric powder, cinnamon, cloves and shallots.
6. Heat a heavy pan add 2tsp of oil ,add sliced onion ,ginger and garlic fry till golden brown, add the ground masala and cook on low flame for 10 to 15 minute ,add sliced tomato and cook till it break up, add two cups of hot water, salt to taste, bring to boil ,drop in the meat balls simmer and cook for 20 min.
7. Add coconut milk, mix well, simmer
8. Garnish with curry leaf fried onion

Note...
if the meat balls break, can add one egg into
the meat mixture for binding ...
Can use beef, pork, lamb instead of chicken..

Gourd Thoran - NOVEMBER

Snake gourd - 250 gm
Bitter gourd - 250 gm
Onions - 1
Shallots - 3
Garlic pods - 2
Curry leaves - 2 - 3 sprigs
Mustard seeds - 1/2 tsp Dry
Red chillies - 2
Chilly powder - 1/2 tsp
Turmeric powder - A pinch
Oil - 1 tbsp Salt - for taste
Grated coconut - 1/2 cup
Tamarind or cocum - 10gms

Method
1. Grate bitter gourd, snake gourd into very small pieces.
2. Cut onion, chillies and ginger into very small pieces using a grater.
3. Mix together bitter gourd snake gourd, grated coconut, ginger, turmeric, cocum, onion and green chillies.
4. Heat oil in a pan or a kadai.
5. Add mustard seeds and allow them to crackle.
6. Add the bitter gourd and snake gourd mixture into the frying pan.
7. Add salt and stir well.
8. Keep the pan covered and cook on a low flame for 7 minutes. Stir well

Lime Mint and Honey Slush - OCTOBER

Lime juice - 20ml.
Mint crushed - 5gms
Honey - 40ml
Crushed ice - 1 glass
Ginger crushed
and strained- 10ml

Method
1. Present the mocktail in a tall glass...
2. Pour honey, crushed mint, lime juice.
3. Add crushed ice and topped with ginger juice...
4. Garnish with lemon rind and mint…

Malabar Style Crab Curry - AUGUST

Crab - 1 kg
Shallots - 10
Green chilly chopped - 2 tbsp
Chilly powder - 2 tbsp
Tamarind
(soaked in water) - 15 gm
Coriander powder - 1 tbsp

Coconut oil - 3 tbsp
Turmeric powder - 1/2 tsp
Salt - for taste
Mustard seeds - 2 tsp
Ginger /garlic -1 tbsp each
Curry leaves - A few
Coconut milk - 150ml

Method
1. Clean the crab, separate the legs and break the shell.
2. Slice the shallots chillies and crush the ginger.
3. In an earthen pot or heavy bottomed pan, pour the oil.
4. Splutter the mustard seeds.
5. Sauté sliced onion, ginger and garlic until soft
6. Add the chilly powder, turmeric, coriander powder and salt
7. Reduce the heat to minimum and add the crab and the legs too and curry leaves.
8. Add green chilies and tamarind water, reduce the heat and cover the pan.
9. Cook until crabs are done. Finish it with coconut milk.
10. Remove from heat and garnish with curry leaves.

Fish Manga Curry - MAY

Boneless fish - 500 gm
Raw mango - 200gm
Red chilly powder - 5gm
Turmeric powder - 5gm
Coriander powde - 5gm
Shallots - 6 nos (sliced)
Ginger - 20gm (chopped)
Garlic - 15gm (chopped)

Green chillies - 3 nos (chopped)
Fenugreek - 5gm
Curry leaves - 10gm.
Coconut milk - 200ml.
Dry red chillies - 2 nos
Salt - for taste
Oil – 35ml

Method
1. For preparing fish mango curry, first cut raw mango into medium sized pieces. Keep it aside.
2. Clean, wash and drain well the fish pieces.
3. Heat oil in a kadai, add fenugreek, dry red chillies, shallots, ginger, garlic, green chillies and curry leaves. Sauté well until golden brown in color.
4 Add chilly powder, coriander powder, turmeric powder and sauté well in a low flame.
5. Add 1 cup water and let it boil. Add mango pieces and cook well.
6. Add fish pieces to it, cover it with a lid and cook well, finish it with coconut milk. Serve hot with rice.

Beetroot Thoran - APRIL

Beetroot cut into small cubes or grated - 400 gm
Onions chopped - 100 gm
Green chilli - 5gm
Ginger - 5 gm
Coconut oil - 30 ml

Curry leaves - 5gm
Mustard seeds - 5gm
Turmeric powder - 3gm
Red chilli - 5gm
Grated coconut -50gm
Salt- to taste

Method
1.Heat oil in a pan. Add mustard seeds, add onion, chilli, ginger and curry leaves.
2. Add masala (red chillies, turmeric and salt).
3. Add grated beetroot, grated coconut and little water.
4. Cook over a low flame. Add some drops of oil at the end.

Kerala Chicken Roast - MARCH

1 - Whole medium chicken
3 - Onions sliced
2 - Tomatoes sliced
2 - Pieces of ginger sliced
5 - Cloves garlic sliced 30 ml - Oil

1 tsp - Black pepper medium ground
2 tbsp - Fresh lime juice
1 tbsp - Garam masala (clove, cinnamon, cardamom, fennel, pepper, nutmeg, star anise)
5 gm - Curry leaves. Salt to taste

Method
1. Wash the chicken thoroughly and leave it to drain.
2. Mix a little salt, lemon juice and black pepper. Apply the mix over the chicken and leave it for an hour to marinate.
3. Heat some oil in a heavy bottomed pan. Put the whole chicken in it and turn the chicken in between frying to seal the chicken. Let it brown on all sides. Remove it from oil and keep it aside.
4. Sauté the onion, ginger slices, garlic slices, chicken masala, curry leaves until nicely browned. Add the tomatoes and sauté further more until the oil runs clear.
5. Add 2 cups water plus the water if any left from marination to the above mixture and put the chicken in it. Adjust salt according to taste. Cook the chicken on low fire, keeping it covered. Turn the chicken in between to cook on all sides.
6. Leave it on the flame, until the gravy thickens and chicken is properly cooked.
7. Chicken is ready to be served!
8 .Unlike other roasted chicken, this chicken has a nice spicy taste inside.

Kerala Prawns Masala - FEBRUARY

Prawns -180 gm
Oil -30ml
Mustard seeds -5 gm
Fenu Greek seeds -3 gm
Chopped ginger -20 gm
Chopped garlic -15 gm
Curry leaves -10 gm
Chopped green chilli -15 gm

Chopped onions -100 gm
Chilli powder -25 gm
Turmeric powder -5 gm
Coriander powder -10 gm
Chopped tomato -150 gm
Salt - for taste
Tamarind - 5 gm
Coconut milk - 200 ml

Method
1. Heat oil in a pan add mustard seed, fenu Greek, curry leaves, ginger, garlic, chopped chilli and onion.
2. Brown the onion add all the dry spices like chilli powder, turmeric powder, coriander powder, mix spices and sauté it.
3. Add chopped tomatoes, tamarind water and cook till into a fine paste.
4. Add water in between to make a sauce consistency.
5. Add prawns and cook for some time.
6. Finish it with coconut milk.
7. Garnish with curry leaves.

Fish Molly - JANUARY

Fleshy fish – 500 gm
Onion – 4
Tomato – 3
Ginger – 1 inch
Garlic – 10 cloves
Green chillies – 5
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 - 30 ml
Curry leaves – 2 sprigs
Salt - To taste

Method
1. Cut off-the-bone fish into 1.5 inch cubes.
2. Make a paste of 1 tsp turmeric, 1 tbsp chilli powder, 1 tbsp coriander powder, 1 tsp pepper powder, juice of 1 lemon or 2 tsp vinegar and salt.
3. Marinate the fish cubes and allow to be for an hour.
4. Medium fry the fish cubes and keep separately.
5. Chop the onion and tomato into small pieces seperately. Grate ginger and garlic. Slit the green chillies. Add 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.
6. Take a heavy bottom vessel with lid. Crack the mustard seeds in 2 tbsp oil. Fry the onion till golden brown. Add the grated ginger, garlic and chillies. Add tomato and fry till dry. Add chilli powder, coriander powder, garam masala and 2 tbsp water. Heat 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.
7. A good accompaniment for rice, chapati and bread.