Frozen/Fresh Prawns
(Medium/Tiger Prawns) – 10/20 pieces
Ginger/Garlic – 1/2 tsp
Garlic pods (Sliced) – 4 nos
(cut lengthwise)
Onion(large) – 1 no
Green chillies – 4 nos
Curry leaves – 1 spring
Pepper powder – 2 tsp
Chilly Powder – 2 +1/2 tsp
Coriander Powder – 1 tsp
Turmeric Powder – 1 pinch
Lemon Juice – 4 tsp
Mustard Seeds – 1/2 tsp
Sliced Coconut – 1/4 cup
Oil – 3 tbsp
Salt – To taste

METHOD

Marinate the peeled and washed prawn aside, in 2 tsp of Lemon Juice and 1/4 tsp of salt.

1)Heat 1 tbsp oil in a pan and splutter mustard Seeds.

2)Add curry leaves, chopped onions, slit green chillies and fry, till half cooked.

3)Add ginger/Garlic paste ,garlic and fry it, till it turns brown.

4)Add Chilly Powder,pepper powder and Turmeric Powder and fry well, till the raw taste goes off.

5)Add prawns.

6)Add 1/2 cup water, stir the mixture slowly,close the lid and allow it to cook for about 10-15 minutes.

7)Keep stirring at regular intervals, to avoid getting it burnt at the bottom of the pan.

8) At the same time fry the sliced coconut pieces in another pan and add it to the boiling prawn masala.

9) When the prawn is almost done, pour the rest oil and allow it to fry.

10) When the masala sticks on the prawns and the mix is almost dry, Your Prawn Masala is ready to serve.

:- Serve it with Rice, Chappathi etc.

Recipe By
Kiran Mary

METHOD

1)Boil eggs, shell and keep it aside.

2)Heat oil in the pan.

3)Add onions, green chillies, ginger and garlic paste.

4)Fry onions till it turns yellowish brown.

5)Add tomatoes and fry it properly.

6)Add red chilly powder, turmeric powder, coriander and cumin seeds powder,Chicken Masala powder,garam masala powder and salt .Stir it well and allow it to cook for 2 minutes

7) Slit the boiled eggs or make stripes with the knife and put them in the mixture.

8)Cover the egg with the masala , cover the pan and let it cook for 15 mins.

9)Remove the cover of the pan.

10)Garnish with coriander leaves.

:- This Dish will go fine with appam, chappathi, etc.

Recipe By
Kiran Mary

Chicken – 1/2 kg
Onions(chopped) – 1 nos
Tomato – 1/2 no

Chilly Powder – 1/4 tsp
Coriander Powder – 3 tsp
Turmeric Powder – 2 pinch
Ginger/Garlic paste – 1/4 tsp
Garam Masala powder – 1/4 tsp
Chicken Masala Pwdr – 1 tsp
Pepper Powder – 2 tsp
Coconut Milk – 1 Cup
Corn Flour – 2 tsp (optional)
Salt – to taste
Mustard Seeds -1/2 tsp

METHOD

1) Heat oil in a pressure cooker,Splutter the mustard Seeds and add chopped onions until they turn golden brown.

2) Add ginger/garlic paste and saute it well.

3) Add Chilly powder,Coriander powder,Turmeric powder,Chicken Masala Pwdr,Pepper Powder and saute the mixture until the raw smell goes off.

4) Add the Chicken Pieces to it ,add Coconut milk and add tomato pieces. let the pressure cooker whistle 1 time (or until the Chicken is cooked properly).

5) Add Garam masala and mix the corn flour in 1 glass of warm water and add it to the curry.Stir it slowly in low flame for 2-3 minutes.

:- Serve it after Garnishing with Cilantros.

This dish will go fine with Rice,Chappathi,Appam,Bread etc

Recipe By
Kiran Mary

1) Chicken – 1/2 kg
2) Onions(chopped) – 1 nos
3) Tomato – 1/2 no

4) Chilly Powder – 2 tsp
5) Coriander Powder – 1 tsp
6) Turmeric Powder – 2 pinch
7) Ginger/Garlic paste – 1/4 tsp
8) Garam Masala powder – 1/4 tsp
9) Chicken Masala Pwdr – 1 tsp
10) Pepper Powder – 1/2 tsp
11) Corn Flour – 2 tsp (optional)
12) Curd – 1 tsp
13) Sliced Coconut -1/2 cup
14) Salt – to taste
15) Mustard Seeds -1/2 tsp
16) Curry Leaf – 2 spring

METHOD

Fry sliced Coconut pieces in 1 tsp of oil and keep it aside.

1) Heat oil in a pressure cooker,Splutter the mustard Seeds and add chopped onions until they turn golden brown.

2) Add ginger/garlic paste and saute it well

3) Add Chilly powder,Coriander powder,Turmeric powder,Chicken Masala Powder,Pepper Powder and saute the mixture until the raw smell goes off.

4) Add the Chicken Pieces to it,then add tomato pieces and curd .Pour 1/2 glass of water into the cooker and let the pressure cooker whistle 1-2 times(or until the Chicken is cooked properly).

5) Add Garam masala,Curry leaf,fried coconut pieces and mix the corn flour in 1 glass of warm water and add it to the curry.Stir it slowly in low flame for 2-3 minutes.

:- Serve it after Garnishing with Curry Leaves or with Cilantros.

This dish will go fine with Rice,Chappathi,Appam,Bread etc

Recipe By
Kiran Mary

Chicken – 1/2 kg
Onions(chopped) – 1 nos
Tomato – 1/2 no

Chilly Powder – 2 tsp
Coriander Powder – 1 tsp
Turmeric Powder – 2 pinch
Ginger/Garlic paste – 1/4 tsp
Garam Masala powder – 1/4 tsp
Chicken Masala Pwdr – 1 tsp
Pepper Powder – 1/2 tsp
Corn Flour – 2 tsp (optional)
Salt – to taste
Mustard Seeds -1/2 tsp

METHOD

1) Heat oil in a pressure cooker,Splutter the mustard Seeds and add chopped onions until they turn golden brown.

2) Add ginger/garlic paste and saute it well

3) Add Chilly powder,Coriander powder,Turmeric powder,Chicken Masala Pwdr,Pepper Powder and saute the mixture until the raw smell goes off.

4) Add the Chicken Pieces to it,then add tomato pieces.Pour 1/2 glass of water into the cooker and let the pressure cooker whistle 1-2 times(or until the Chicken is cooked properly).

5) Add Garam masala and mix the corn flour in 1 glass of warm water and add it to the curry.Stir it slowly in low flame for 2-3 minutes.

:- Serve it after Garnishing with Cilantros.

This dish will go fine with Rice,Chappathi,Appam,Bread etc

Recipe By
Kiran Mary

METHOD

1)Clean the fish and cut into 1 inch pieces.

2)Crush the red chillies with garlic and keep it aside.

3)Slice the onion thinly.

4)Cut the green chillies lengthwise.

5)Chop the ginger.

6)Put the oil in a cooking pan and sauté the onions and green chillies for five minutes.

7)Then, add the crushed pepper, garlic and ginger. Fry for 3 minutes until the smell of chillies come out.

8)Add the coconut milk, turmeric powder and let it boil.

9)Then, add the fish and salt. Cook well.

10)Next, add the tomato pieces and cook for 5 minutes.

11)Finally, add the lemon juice .

:- Serve after Garnishing the dish with curry leaves or coriander leaves.

:-This dish will go fine with Rice,Palappam and Bead.

Recipe By
Kiran Mary

Red gram(Thuvaraparippu) – 1/4 cup

Vegetables

Tomatoes – 1 nos
Potato (sliced) – 1 nos
Raw Banana (sliced) – 1/4 cup
Onions(sliced) – 1 nos
Drumstick – 6 pieces
Carrot (sliced) – 1 nos
Brocoli – 1/4 cup
Beans – 1/4 cup

Powders

Turmeric powder – 1/4 tsp
Salt – to taste
Tamarind(Puli) juice – 1 tsp
Sambar masala powder – 3 +1/2 tsp
Chilly Powder – 1+1/2 tsp
Coriander Powder – 1/2 tsp

For seasoning:

Oil – 3 tbsp
Mustard seeds – 1 tsp
Shallot – 3 nos
Asafoetida(Kayam) – 2 pinch
Curry leaves – A few
Coriander leaves – 1 stem

1)Cook red gram along with the Asafoetida in a pressure cooker and . Keep aside.

2)Add the Sliced Vegatables and allow to cook.

3)Add the Sambar powder,chilly powder,coriander powder and turmeric powder and stir it without damaging the cooked vegetables and add tamarind juice and boil for some more time.

4)Add salt to taste.

5)Heat oil in a pan.

6)Add the mustard ,allow it to splutter,then add shallots allow it to turn brown add curry

leaves.

7) Add the above mustard shallot mix into the sambar

8)Garnish with cut coriander leaves.

Recipe By
Kiran Mary

1) Lamb – 1/2 kg
(Sliced into small square pieces
2) Onions(chopped) – 1 nos
3) Tomato – 1/2 no
4) Ginger/Garlic paste – 1/2 tsp
5) Chilly powder – 2 tsp
6) Coriander Powder – 1 tsp
7) Turmeric Powder – 2 pinch
8) Garam Masala powder – 1 tsp
9)Meat Masala powder -1/4 tsp
10) Kasoori Methi – 3 tsp
11) Curd – 2 tsp
12)Lemon Juice – 1 tsp
13) Pepper Powder – 1 tsp
14) Corn Flour – 2 tsp (optional)
15) Salt – to taste

METHOD

Wash the Lamb pieces in the curd and put the pieces in the lemon juice and salt and keep it aside for 10 minutes.

1) Heat oil in a pressure cooker.Fry the Lamp pieces for about 10 minutes.

2) Fry the chopped onions until golden brown in another pan. Add ginger/garlic paste and saute it well

3) Add Chilly powder,Coriander powder,Turmeric powder and saute the mixture until the raw smell goes off.

4) Add the mixture to the fried lamp piece,then add tomato pieces.Pour 1/2 glass of water and also 2 tsp of kasoori methi into the cooker and let the pressure cooker whistle 1-2 times(or until the lamp is cooked properly).

5) Add Garam masala and mix the corn flour in 1 glass of warm water and add it to the curry.Stir it slowly in low flame for 2-3 minutes.

:- This Recipe will be very good if you try with Boneless chicken ,Beef or Pork.

:- Serve it after Garnishing with Kasoori Methi(Dried Fenugreek leaves).

Recipe By
Kiran Mary

Tamarind(Puli) pulp – 2 cups
Turmeric Powder – a pinch
(soak tamarind in water and extract pulp)
Ginger – 1 inch piece
Slice the ginger into small pieces.
Scraped Jaggery – 1 cup
Salt – to taste
Mustard seeds – 1/2 tsp
Red chilly powder – 2+1/2 tsp
Thinly Sliced Coconut – 1/2 cup
Oil – 1 tbsp

METHOD

1)Heat a Pot.

2)Saute red chilly powder for 2 minutes let the raw smell goes off .

3)Add the tamrind pulp,Turmeric Powder,salt and allow the mixture to boil for about 5 minutes.

4)At the same time fry the sliced ginger in 1 tsp of oil and grind the fried ginger pieces.

5) Also fry the thinly sliced coconut nicely in the same pan. Keep the fried coconut pieces aside.

6)Add the fried ginger paste to the boiling mixture, and add the scraped jaggery and stir it well.Allow it to cook till the mixture thickens.Also add the Fried Coconut pieces to the boiling mixture.

7)Heat the oil in a pan and Splutter the mustard seed and add it to the above mixture.

:- This dish will go fine with Rice,Biriyani.

Recipe by
Kiran Mary

Big Onion – 1 Long thin slices
Green Peas – 1/2 cup
Sliced Carrot – 1/2 cup
Capsicum(Long thin slices) – 1/4 cup
Green Chillies – 6 nos
Kasoori Methi(Dried Fenugreek Leaf)- 5 tsps
Chilly Powder – pinch
Ginger/Garlic Paste – 1 tsp
Tomatto sliced – 1/2 cup
Oil – 2tbsp
Salt – to Taste
soy sauce – 1 tsp
pepper powder – 1/2 tsp

Coriander Leaf for Garnishing

For Cooking Rice

Rice -2 Cups
Cardamom -1 no
Cinnamon -2 nos
Bay Leaf – 2/3 small pieces
Cloves -2 nos
Oil -1 tsp
Turmeric Powder – 3 pinch

METHOD

1) First wash Rice and drain it aside.

2) Boil the rice in a pan add oil,Cinnamon,Cloves,Cardamom,Turmeric Powder and salt.Allow it to Cook till the rice is almost done, don’t over cook the rice.Also the rice should be separated don’t stick on each other.

3) Take another pan ,pour some Oil when it is Hot,add some sliced Onion and fry till golden brown.

4) Then add the Ginger/Garlic paste,sliced green chillies and fry till raw smell goes and oil seprates.

5) Now add the vegetables and fry till smooth.
Add Salt,Red chilly and mix well.

6) Add pepper powder,stir it slowly.Dont let the vegetable pieces to get over cooked.

7) When the mixture become partially dry, add the cooked rice , mix it well.

8) Add the soy sauce and saute it well without damaging the rice texture.Close the lid and keep in the low flame.

:- You can add Ajinomoto for improving the taste.

:- Serve it after garnishing with finely chopped coriander leaf or with Kasoori Methi .

Recipe by
Kiran Mary