Varutharacha Meen Curry (Fish in coconut gravy)

Ingredients

King Fish – 10 pieces

Small Onion – 6 no

Fish Tamarind – 3 pieces

Green Chilly – 2 slitted

Ginger – ½ inch chopped

Fenugreek – ½ tea spoon

Oil – as required, I used coconut Oil

Salt – as required

Curry leaves – a few

Ingredients for Ground Paste

Coconut – 1 cup

Small Onion – 3 no

Garlic – 3 no

Pepper Seeds – 1 tea spoon

Turmeric Powder - 1 tea spoon

Chilly Powder – 1 table spoon

Coriander powder – 1 ½ table spoons

Fenugreek seeds – 1 tea spoon

Method

Fry coconut until light brown color in low fire. Add all the ingredients listed under ground paste one by one and fry for 3 minutes. Grind this to a smooth paste by adding water. Soak fish tamarind in warm water for a while.

Heat oil in a pan. Add fenugreek seeds and small onion. Add curry leaves and saute well. Add the ground mixture and add water. Now add the soaked fish tamarind, ginger and salt. Boil for 5 minutes. Add the fish pieces and slitted chilly. Cover the pan and cook until the fish is cooked. Serve hot with rice.

Chocolate Dosa (Kids Special)

Dry Ingredients

Plain Flour/Maida/All purpose flour – 1/2cup

Cocoa powder – 1 table spoon, I used unsweetened cocoa

Sugar – 5 table spoons

Wet Ingredients

Egg – 1

Milk – 200ml

Water – 150ml

Vanilla Essence – a drop

Steps

1.Sift flour and cocoa powder.

2. Add sugar.

3. Combine all the wet ingredients and mix well.

4. Add the wet ingredients to the dry ingredients and mix well.

5. Batter must be medium thick.

6. Heat a dosa pan and spread a laddleful of batter to make a circle.

7. Serve hot with honey or butter.

Ginger Chicken (Chinese plus South Indian Fusion recipe)

Chicken – 1kg, Marinate with turmeric powder and salt.

Masala Paste

Ginger – ½ inch piece

Garlic – 3

Bell pepper (Capsicum) – half

Grind all these to make a thick paste.

Ingredients

Ginger – 1 inch piece cut into long thin slices ((julienne ginger)

Garlic – 4, crushed

Green Chilly – 3 slits

Curry leaves – a few

Onion – 2 chopped

Turmeric powder – 1 tea spoon

Chilly powder – 1 table spoon

Garam Masala – 1 table spoon

Pepper powder – 1 tea spoon

Salt – as required

Water – ½ cup

Soya sauce – 1 tea spoon

Tomato ketchup – 1 table spoon

Coriander leaves – 2 table spoons, chopped

Carrot – half, long thin slices 

Capsicum – half, long thin slices

Method

Saute garlic and ginger in coconut oil. Add chopped onions and curry leaves. Fry until onion turns light brown color. Add turmeric powder, Garam Masala, chilly powder, and pepper powder. Now add the ground paste (ginger garlic capsicum) and mix well. Add the chicken pieces and salt. Add water and cover until the chicken is cooked. Add some coriander leaves, soya sauce and tomato ketchup. Mix well. Now the gravy will be thick. Add carrots and capsicum. Garnish with coriander leaves and julienne ginger. Serve hot with roti or rice.