Ceylonese Chicken Curry

INGREDIENTS:-

Chicken - 1 full
Turmeric powder - 1 teaspoon
Lemon juice - 2 tablespoon

for frying:
Oil
Cloves - 6
Cardamoms - 6
Cinnamon - 2 sticks

Onion - 1 sliced
Curry leaves - a few springs
Red chilli powder - 2 teaspoon
Garlic - 5 cloves
Ginger - 4 cm
Green chillies - 2
Coconut milk - 2 cups
Water - 2 cups
Salt - as per taste

METHOD OF PREPARATION:-

• Rub turmeric and lemon juice over the chicken pieces and leave aside for 1/2 hour.
• Make a paste of ginger, garlic and green chillies.
• Heat oil and fry the whole spices till fragrant. Add the onion and curry leaves and saute till onion turns brown.
• Add in the chicken pieces and stir fry over sim flame until the chicken changes colour.
• Add in the rest of the ingredients and boil till chicken is thoroughly cooked.

Prawns Sukka

INGREDIENTS:-

Prawn - 1 cup ( shelled and De-veined )
Lemon juice - 1/2 table spoon
Oil - 3 tablespoon
Cumin seeds - 1 teaspoon
Curry leaves - 4
Onion - 1 medium sized  ( finely chopped )
Tomato - 2 medium sized ( finely chopped )
Coconut milk - 1/2 cup
Turmeric powder - 1/4 teaspoon
Fresh coriander leaves - a few springs
Salt - as per taste

for paste:

Onion - 2 sliced
Dry coconut - 1/4 cup grated
Dry red chillies - 4
Cardamoms - 4
Cloves - 4
Cinnamon - 1" stick
Star anise - 1
Stone flower - 1
Coriander seeds - 2 teaspoon
Cumin seeds - 1/2 teaspoon

METHOD OF PREPARATION:-

• Marinate prawns with salt and lemon juice for an hour.
• Roast sliced onions in 2 teaspoons of oil on a tawa till light  golden brown.
• Roast grated dry coconut on a hot tawa until light brown. Keep aside.
• Dry roast dry red chillies, cardamom, cloves, cinnamon, star anise, stone flower, coriander seeds and cumin seeds one by one.
• Grind all ingredients into a fine paste with a little water.
• Heat the remaining oil in a pan. Add cumin seeds, cook until brown, add curry leaves and chopped onion. Continue cooking until onion turns golden brown.
• Add chopped tomatoes and cook till the tomatoes are completely mashed.
• Add ground paste and saute for 3 minutes. Add prawns and mix well.
• Cook on low heat for 10 minutes. Add coconut milk and  turmeric powder.
• Adjust salt and mix well.
• Cook for another 2 minutes and serve hot garnished with chopped coriander leaves.

Prawn Fry

INGREDIENTS:-

Prawns - 15 medium sized ( shelled and deveined )
Lemon juice - 1 1/2 table spoon
Turmeric powder - 3/4 teaspoon
Red chilli powder - 3 teaspoon
Ginger paste - 1 1/2 teaspoon
Garlic paste - 1 1/2 teaspoon
Oil - for shallow fry
Rice flour - 4 table spoon
Semolina - 4 tablespoon
Salt - as per taste

METHOD OF PREPARATION:-

• Wash prawns under running water, drain excess water and press between the folds of an absorbent cloth to dry.
• Marinate with salt and lemon juice for 15 minutes.
• Mix together turmeric powder, red chilli powder, salt, ginger paste, garlic paste and apply this to the prawns. Keep them covered for 30 minutes in a refrigerator.
• Heat oil on  a tawa.
• Mix rice flour and semolina and spread on  a plate. Dust the prawns with this mixture and shallow fry till golden brown on both the sides.
• Drain on an absorbent paper and serve hot.

Chicken Roast

INGREDIENTS:-

Chicken - 1 1/2 Kg
Ghee - 6 tablespoon
Sugar - 3 tablespoon
Onion - 4 finely chopped
Tomato - 4 cut into small pieces
Ketchup - 3 tablespoon
Vinegar - 3 tablespoon
Pepper powder - 1 teaspoon
Garam masala powder - 1 teaspoon
Salt - as per taste

METHOD OF PREPARATION:-

• Clean and cut the chicken into pieces. Take a pan and heat the oil add sugar and make it brown. Add little crushed ginger and garlic. Add chopped onion and tomatoes and fry for two minutes then add salt, pepper powder, garam masala powder, ketchup, chilli sauce and vinegar and cook for two minutes then add the chicken pieces and mix well.
• Cover with a plate with little water on top and cook for 10-15 minutes on a medium flame.
  

Rajasthani Khadi

Ingredients

For the kadhi4 cups curds (dahi), beaten
2 tbsp besan (Bengal gram flour)
1/4 tsp turmeric powder (haldi)
salt to taste
For the pakodis 1 cup besan (Bengal gram flour)
2 tbsp chopped coriander (dhania)
1/4 tsp turmeric powder (haldi)
a pinch of baking soda
1 tsp cumin seeds (jeera)
2 green chillies, finely chopped
salt to taste
oil for deep-frying
For the tempering12 mm. (1/2") stick cinnamon (dalchini)
2 cloves (laung / lavang)
2 whole dry kashmiri red chillies
1/2 tsp fennel seeds (saunf)
1/2 tsp coriander (dhania) seeds
1/2 tsp cumin seeds (jeera)
1/4 tsp fenugreek (methi) seeds
2 tsp grated ginger (adrak)
4 to 6 curry leaves (kadi patta)
1/2 tsp chilli powder
2 tbsp oil

Method of preparation:-For the pakodis

• Mix all the ingredients for the pakodis except the oil and add a little water to make a thick batter.
• Heat the oil in a kadhai and drop spoonfuls of the batter into the hot oil.
• Deep fry till the pakodis are crisp and golden brown. Drain on absorbent paper. Keep aside.

For the kadhi

• Heat the oil in a pan and fry the ingredients for the tempering for 2 minutes. Keep aside.
• Mix the curds, gram flour, turmeric powder and salt with ½ cup of water and bring to a boil. Pour the tempering over the mixture.
• Simmer for 10 to 12 minutes.

How to proceed
Add the pakodis to the hot kadhi and mix well. Serve hot

Kara Kolumbhu

Ingredients:
Tamarind - 1 big lemon sized ball. (if using tamarind concentrate, use half teaspoon)
Onion - 1
Tomatoes - 2 small
Green chillis - 2
Ginger Garlic Paste - tsp  (grind  1 teaspoon peeled & chooped  ginger and 2 to 3 pods garlic)
Oil (preferably sesame seeds/gingily oil)
Mustard Seeds 1/2 tsp
Urad dhal - 1tsp
Cumin seeds - 1 tsp
Curry leaves as required.( A little more curry leaves will add to taste)
Turmeric Powder - a pinch
Red Chilli Powder - depending on spice required
Asafoetida Powder - a pinch
Raw rice - 2 tsp
Pepper - 6 whole grains
A small piece of jaggery is desired
Salt to taste

Method of preparation:-

 Grind 1/2 onion,Raw rice,pepper,curry leaves,ginger & garlic adding very little water into a fine paste and keep it aside.

Soak the tamarind in water and extract thick juice from it. (If using tamarind concentrate, dilute it with water to get the extract)

Soak the tomato in hot or boiling water for a few minutes. Pour off the water. Immediately rinse with cold water. Remove the skin . Chop and keep it aside.

Chop the remaining half onion into fine pieces

Heat oil in a kadai. Fry the mustard seedsand wait for it to sputter.Now  add the urud dal, green chillies, curry leaves, cumin seeds and fry till the dhal become light brown.

 Add the onion and fry until it become tender & light brown

Add the tomatoes. Fry for a couple of minutes and add the ground masala, turmeric powder, tamarind extract, red chilli powder and salt to taste.

Pour 2 cups of water and allow it to boil. Stir occasionally.

After some time, the kuzhambu will start thickening.

 Add the Jaggery.

Stir and turn off the heat.

• Serve it with hot white rice. Can also be served with Idlis and Dosas.

Dry Fish Curry

INGREDIENTS:-

Dry fish chunks - 250g
Tamarind - 50g
Onion - 1 big chopped
Coriander powder - 2 teaspoon
Red chilli powder - 2 teaspoon
Grated coconut - 3 teaspoon
Cumin seeds - 1/2 teaspoon
Fenugreek seeds - 1/4 teaspoon
Sesame oil - 4 teaspoon
Curry leaves - few
Salt - as per taste


METHOD OF PREPARATION:-

• De seed tamarind and soak in water for 20 minutes
• Wash the dry fish chunks and soak separately to remove excess salt
• Heat a wok, add 2 teaspoon sesame oil, chopped onions and fry till brown
• Add grated coconut and fry till it becomes brown
• Add fenugreek and cumin seeds and fry a little, add coriander powder and red chilli powder.
• Remove from the flame and cool for a while
• Add soaked tamarind along with fried masala in a blender and blend to a fine paste.
• Heat the wok, pour the remaining oil and shallow fry the washed dry fish chunks.
• Remove and keep it aside
• In the same oil add curry leaves to splutter, add the ground masala paste and enough water to boil.
• Add dry fish chunks
• and salt and cook on a medium flame for 10-15 minutes.
• Reduce the gravy till it thickens.
• Serve hot with steamed rice.