Coconut Rice

Ingredients :-

1. Cooked Rice - 1 Cup

2. Grated Coconut - 1/2 Cup

3. Chopped Onion - 1/2 (Optional)

4. Red Chili - 2

5. Mustard Seed - 1/2 Tsp

6. Channa Dal - 1 Tsp

7. Urad Dal - 1 Tsp

8. Cashewnut - 10

9. Curry Leaves - Few

10. Salt to taste

11. Oil - 2 Tbsp

Preparation Method :-

1. Heat a pan with oil, add mustard seed and let it splutter well, then add urad dal, channa dal, red chili,curry leaf, chashewnut and salt fry for few seconds.

2. Now add onion fry for few minutes till onion get golden brown color, then add coconut and fry for 1 minute.now add cooked rice and mix it well.

3. Serve the coconut rice with appalam or potato fry........

Shrimp 65

Ingredients :-

1. Shrimp - 1/2 Lb

2. Corn Flour - 2 Tbsp

3. Ginger Garlic paste - 1Tsp

4. Chili Pwd - 1Tsp

5. Color Pwd - 1 pinch

6. Coriander Pwd - 1Tbsp

7. Turmeric Pwd - 1/2 Tsp

8. Lime Juice - 1Tsp

9. Salt to Taste

10.oil for fry.

Preparation Method:-

1. In a bowl add shrimp, ginger garlic paste, chili pwd, coriander pwd, turmeric pwd, lemon juice, corn flour and color pwd. Mix them well and keep the marination for 1 hour.

2. Deep fry in the oil.

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3. Server hot with the onion...........

Stuffed Red Snapper Fish Fry

Ingredients:-

1. Two medium sized Red Snapper Fishes(Sankara meen)

2. Lemon juice - 3 tbsp

3. Red Chili powder - 2 tbsp

4. Ginger garlic paste - 1 tbsp

5. Salt - 3 tbsp

6. Turmeric Powder - 1 tbsp

7. 1/2 Onion Thin sliced.

6. 15 finely chopped curry leaves

8. 1/4 cup finely Cilantro leaves

9. Cumin seeds - 1 tbsp

10. Oil - 10 Tbsp.

Preparation Method:-

1. Clean the fish thoroughly, remove the head part as well (you could see the above picture).

2. Mix all the ingredients from #1 to #6 in a small bowl and make like a paste.

3. Cut the sides of the fishes like back slash ("/"), then apply the above paste all over the fish and stuff the paste in the cuts.

4. Keep the marinated fish for 45 minutes.

5. Mean while , we can prepare the onion masala to stuff inside the fish.

6. For that take a fry pan and pour one table spoon of oil, let the oil get heat for a min

7. Add cumin seeds and curry leaves.

8. Add chopped onions and fry them until it turns brown.

9. finally add chopped cilantro and mix them well.

10. Switch of the stove and cool the fried onion masala for a while.

11. Now we are going to fry the fishes.

12. Stuff the onion masala inside the fish and make sure they wont come out while frying them.

13. We are not going to do a deep fry instead we are going to fry on the flat pan with less oil.

14. Pour a few tbsps of oil on the fry pan and let the oil get heat.

15. Place the fish on the fry pan and turn the sides appropriately so they have to cook equally and crisply.

16. Fry both the fishes and serve to the family........

Egg Stuffed Idli

Ingredients:-

1. Boiled Egg - 4 (chopped)

2. onion - 1(chopped)

3. Chili Pwd - 1Tsp

4. Coriander Pwd - 2Tsp

5. Gram Masala Pwd - 1Tsp

6. Turmeric Pwd - 1/2Tsp

7. Green Chili - 2 (chopped)

8. Ginger Garlic Paste - 1Tsp

9. Salt to taste

10. Oil - 3Tbsp

11. Mustard Seed - 1/2Tsp

12. Idli Batter - 2 Cup.

Preparation Method:-

1. Heat the oil in a pan, add the mustard seed,when mustard seeds splutter, add the onion and fry for a few seconds. Add ginger garlic paste and fry for a while until the raw smell goes off.

2. Now add green chili, chili pwd, coriander pwd, turmeric pwd, gram masala, salt pwd and mix it well. Now add a little water to cook for 4-5 minutes. Then add the chopped egg, mix it well and cook well. Once it's done keep aside and let it cool.

3. Grease the idli plates with oil. Pour 1/4 of the plate with idli batter, add 1 Tsp of egg masala on the batter, pour another spoon of batter, steam the idli for 10 minutes. Remove carefully form the plate.

4. Now serve the idli with peanut chutney or coconut chutney.............

Mushroom 65

Ingredients:-

1. Mushroom - 10 (cut into 4 pieces)

2. All purpose Flour - 1/4 cup

3. Corn Flour - 2 Tbsp

4. Ginger Garlic paste - 1Tsp

5. chili Pwd - 1Tsp

6. Color Pwd - 1 pinch

7. Salt to Taste.

8.oil for fry

Preparation Method:-

1. In a bowl mix all purpose flour, corn flour, chili pwd, ginger garlic paste, color pwd and salt and water to make a thick batter .

2. Dip the mushroom in the batter , deep fry in the oil.

3. Server hot with the onion...........

Chicken Manchurian

Ingredients:-

1. Chicken pieces - 1 Lb

2. Ginger Garlic Paste - 1Tsp

3. Chili Pwd - 2Tsp

4. Coriander Pwd - 1Tsp

5. Turmeric Pwd - 1/2tsp

6. Corn Flour - 1 1/2 Tbsp

7. Lemon Juice - 1Tsp

8. Color Pwd - Pinch

9. Onion Diced - 1/2 cup

10. Bell Pepper Diced - 1/2 cup

11. Soy Sauce - 2 Tbsp

12. Vinegar - 1Tbsp

13. Red Chili Flakes - 1Tbsp

14. Tomato Sauce - 1Tbsp (Optional)

16. Salt to Taste.

17. Oil for fry

18. coriander leaves- 1Tbsp(chopped)

Preparation Method:-

1. In a bowl add chicken pieces, ginger garlic paste, chili pwd, coriander pwd, turmeric pwd, lemon juice, corn flour and color pwd. Mix them well and keep the marination for 1 hour.

2. Heat the oil in a frying pan and when the oil becomes very hot, deep fry the chicken pieces until it turns reddish brown. Put the fried chicken pieces on the kitchen towel and keep aside.

3. Heat the oil in a large pan, add the diced onion and fry them for a few seconds. Now add the bell pepper and fry them for a few seconds.Reduce the heat into medium flame, add soy sauce, vinegar, tomato sauce and chili flakes. Mix those well and cook it for 1 minute. Now add the fried chicken pieces, mix along well and cook it for 3-4 minutes.

4. Garnish with the chopped coriander leaves and serve hot.............

Thengai Paal Murukku

Ingredients :-

1. Raw Rice - 2 cup

2. Roasted Gram dal flour - 1/2 cup

3. Butter - 2 tbsp

4. Thick Coconut Milk - 1 cup

5. Cumin seeds - 1 tsp

6. Sesame seeds - 1 tsp

7. oil to fry

8. salt to taste.

Preparation method : -

1. wash the rice and soak in the water for 4 - 6 hours.

2. Strain water from it completely ,allow to dry till the rice grains separates out.

3. Grind it in the blender to fine smooth powder.

4. Now mix all other ingredients into the rice flour except the coconut milk.

5. Now add the coconut milk little by little and make a soft dough (chapatti dough consistency).add a little water if coconut milk is not enough for the dough.

6. Grease the inside of murukku maker with little oil. Stuff the maker with the dough.now press the murukku onto an greased sheet.

7. Heat the oil ,and drop five to seven murukku gently at a time in the oil. Fry till crisp on medium flame. Drain excess oil on a kitchen towel.

8. Now crispy, tasty thengai paal murukku ready....