Ash gourd, Prawn Curry

Ingredients

Prawns

Mango

Ash gourd

Turmeric powder,

chili powder,

green chilies

Coconut

Onion

Mustard seeds

Curry leaves

Oil

Preparation

Clean and prepare the prawns, mango, and pumpkin. Cook the prawns, mango, and pumpkin together with turmeric powder, chili powder, green chilies, and salt. Grind coconut, onion, and turmeric powder to make a paste. Add the coconut paste to the cooked prawns and vegetables. Temper mustard seeds, curry leaves, and onions in oil. Pour the tempering over the curry.Serve hot with rice.

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Egg Stew

ingredients

coconut whole spices

ginger garlic

onion

green chilly

curry leaves

salt

potato

carrot

egg

pepper powder

second extract of coconut milk- 2 1/2 cup

thick coconut milk-3/4 cup

garam masala powder

coriander leaves

cashews

ghee

Preparation

Heat oil in a pan, roast whole spices for a minute, then add ginger and garlic, fry it, then add onion, green chilly and curry leaves, add salt, then saute it well, then add carrot and potato, after 1 minute of sauting pour coconut milk second, add pepper powder, cook it until it become soft, then add egg and thick coconut milk, heat it well, add garam masala, then turn off flame. Finally, roast cashews in ghee then add to curry.

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Kochi Special Beef Chaps

beef Chaps

Ingredients:

500 grams beef tenderloin

1 tablespoon ginger paste

1 tablespoon garlic paste

1 tablespoon chili powder

1 tablespoon turmeric powder

1 tablespoon coriander powder

1 teaspoon cumin powder

1 teaspoon garam masala

1 teaspoon salt

1/2 cup water

1/4 cup coconut oil

1 bay leaf

2 green chilies, slit

1 onion, sliced

1 tomato, chopped

1/4 cup chopped cilantro

1/2 teaspoon black pepper powder

Preparation

Marinate the beef tenderloin with ginger paste, garlic paste, chili powder, turmeric powder, coriander powder, cumin powder, garam masala, salt, and water for at least 30 minutes. Heat coconut oil in a pan over medium heat. Add the bay leaf, green chilies, onion, and tomato. Saute until the onion is translucent and the tomato is soft.
Add the marinated beef tenderloin and cook for 5 minutes. Add the remaining water and bring to a boil. Reduce heat to low, cover the pan, and simmer for 30-40 minutes, or until the beef is tender. Remove the lid and cook for 5 minutes to evaporate any excess liquid. Garnish with chopped cilantro and black pepper powder.

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Duck Curry

Ingredients:

2 kg Broiler Duck

4 Sliced Onions

1 Tbsp Ginger, crushed

1 Tbsp Garlic, crushed

5 Slit Green Chillies

Curry Leaves

1 Tsp Turmeric Powder

2 Tbsp Roasted Coriander Powder

A Pinch of Chilli Powder (optional)

2 Tbsp Pepper Powder

Salt to taste

Coconut Oil (or regular oil)

Water

Garam Masala (for garnish)

Preparation

Wash the duck thoroughly with turmeric powder and vinegar. This helps remove any unpleasant odor. In a bowl, combine the duck with sliced onions, crushed ginger, crushed garlic, slit green chillies, curry leaves, turmeric powder, roasted coriander powder, chilli powder (optional), pepper powder, salt, and coconut oil (or regular oil). Mix well to ensure all the ingredients are evenly distributed. Place the marinated duck in a pressure cooker. Add a little water. Close the lid and cook on medium heat for about 4 whistles. Once the pressure is released, transfer the cooked duck to a pot. Simmer on low heat, allowing the excess water to evaporate and the gravy to thicken.
Once the gravy has thickened, add garam masala and simmer for a few more minutes. Serve hot with rice, roti, or any other preferred accompaniment.

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Egg Curry

Ingredients:

4 Eggs, boiled and halved

3 Medium Onions, sliced

2 Tomatoes, pureed

1-inch Ginger, grated

4 Garlic cloves, grated

2 Green Chillies, slit

1/4 cup Coconut Oil

1 tsp Turmeric Powder

1 tsp Chilli Powder

1 tsp Garam Masala

1/2 tsp Coriander Powder

1/4 tsp Black Pepper Powder (optional)

Curry Leaves

Salt to taste

Water

Fresh Coriander Leaves for garnish

preparation

In a bowl, combine turmeric powder, chilli powder, garam masala, and salt. Add the boiled eggs and coat them well with the spices. Heat coconut oil in a pan. Add the marinated eggs and fry them lightly on both sides until they are slightly golden brown. Remove and set aside. In the same pan, add sliced onions and sauté until they turn translucent and golden brown. This takes about 8-10 minutes. Add grated ginger and garlic to the pan and sauté for a minute until fragrant. Add the tomato puree to the pan and cook until the oil separates from the masala. This usually takes about 5 minutes.Add turmeric powder, chilli powder, coriander powder, garam masala, and black pepper powder (if using). Sauté for a minute until the raw smell of the spices disappears. Add 1 cup of hot water to the pan and bring it to a boil. Gently add the fried eggs to the gravy. Cover the pan and simmer for 2-3 minutes on low heat, allowing the flavors to meld.Garnish with fresh coriander leaves and serve hot with rice, roti, or any Indian bread of your choice.

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Instant Breakfast Dosa

Ingredients

2 cups parboiled rice

1/2 cup grated coconut

1 carrot, chopped

1 onion, chopped

1 green chili, chopped

1 inch ginger, chopped

1/4 cup chopped coriander leaves

1/4 cup chopped curry leaves

Salt to taste

Oil for cooking

Preparation

Wash and soak the rice for 2-3 hours. Then grind it well. Take small quantity from it to a pan, add water, then cook it well. Transfer the mix to mixie jar, add the entire batter and coconut, grind it to fine batter. Add the chopped vegetables, ginger, green chili, coriander leaves, curry leaves, and salt to the batter. Mix well and let the batter rest for 10 minutes. Heat a non-stick pan or tawa over medium heat. Grease the pan with oil. Pour a ladleful of batter onto the pan and spread it evenly in a circular motion. Cook the dosa until it is golden brown on both sides. Serve hot with your favorite chutney or sambar.

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Grilled Lobster

Ingredients

chilly flakes-1 tbsp

pepper -1 tbsp

salt

melted butter-1/4 cup

ginger garlic paste-1 tbsp

olive oil

Preparation

Clean Lobster perfectly , then split it from centre. Prepare a masala with pepper , chilly flakes, olive oil, salt, melted butter and ginger garlic paste, then marinate lobster with this masala. After sometimes, grill it.

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Spinach putt

Ingredients

putt podi

spinach

salt

water

cumin

shallots

oil

green chillies

Preparation

mix putt podi with water and salt, then keep aside. Heat oil in a pan, add cumin, then add garlic, shallots and green chilly, saute it for a minute, then add spinach, cook it well, then turn off flame. Grind it with podi, then mix entire putt podi. Then make putt.

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Ash gourd Tamarind Curry

ingredients

coriander powder-1 1/2 tbsp

chilly powder-3/4 tbsp

salt

turmeric-1/4 tbsp

water

coconut oil

ash gourd

tamarind

water

fenugreek powder-1/4 tbsp

curry leaves

garlic

mustard

oil

Preparation

Heat oil in a pan, mix masala powders in a plate with water, then add to the pan, mix well, then add ash gourd, tamarind water and water, add salt, mix well, then cook it until it become soft. Finally, season curry with mustard, curry leaves , garlic and fenugreek.

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Pulihora a temple rice

Pulihora a temple rice from Tamilnadu, Karnataka and Andhra

Ingredients

for dry roast

urad dal-1/4 cup

chickpea dal-1/4 cup

coriander seed-2 tbsp

pepper -1 tbsp

cumin-1 tsp

fenugreek-1 tsp

mustard-1/2 tsp

fennel-1 tsp

kashmiri chilly-6

curry leaves

tamarind

turmeric-1/2 tsp

hing-3/4 tsp

salt

for sauting

coconut oil

mustard

urad dal and chickpea dal

dry chilly, curry leaves

cashews and pea

coconut

cooked rice

Preparation

Dry roast ingredients in the above list, then grind it into fine powder. Heat oil in a pan, add mustard, wait until it pop well, next add dry chilly and curry leaves, saute it well, then add cashews and peanut, after roasting it well add masala powder prepared earlier, then add cooked rice, combine well, then turn off flame.

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Thattukada

Ash gourd, Prawn Curry

Egg Stew

Kochi Special Beef Chaps

Duck Curry

Egg Curry

Instant Breakfast Dosa

Grilled Lobster

Spinach putt

Ash gourd Tamarind Curry

Pulihora a temple rice

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business