• 1/2 kg Mutton                       
• 1/2 cup Yoghurt                      
• 1 tsp Red chilli pdr             
• 1 tbsp Meat masala              
• 1/4 tsp Turmeric pdr             
• Salt to taste
• 1 tbsp Ginger galric paste    

• Wash mutton well.  Add the rest of the ingredients to the mutton and mix well and keep it for one hour.

• 2 cups Basmati Rice             
• 1 tbsp Ghee                          
• 1"pc Cinnamon stick         
• 4 nos. Cloves                       
• 4 pcs Cardamom                
• 1 Bay leaf                    
• 1 tbsp Mutton masala          
• Water    s required 
• Salt to taste
• 2 large Onion                      
• 1 big Tomato                    
• 1 tbsp Ginger garlic paste  
• 1 Green chilli   slit lengthwise
• 4 tbsp Oil                           
• 1 tsp Garam masala         
• 1 tbsp Coriander leaves  chopped
• 1 tsp Mint leaves   chopped

• Soak rice for 30 minutes.
•  Heat ghee in a pot and add the cloves, cinnamon, bayleaf and fry for 2 seconds and pour 5 to 6 cups of water and salt. When it boils drain the rice and add this to the boiling water. Cook the rice till 70% done. Strain the rice and keep aside.

• Slice the onion thinly. Chop tomato into small pieces.

• Cook the marinated mutton in a pressure cooker, cook till the mutton become soft, 5 to 6 whistles will be enough. Turn off the stove and let the steam goes by itself.

• Now Heat the oil in a non-stick biryani pot and fry the onion slices till brown. Remove half of it from the pot and keep aside. Then add the ginger garlic paste, saute well. Add the green chilli,  reduce the flame, add the mutton masala to this and mix well. Now add the chopped tomato to this and let it be mushy, add a little salt for this masala. Now add the cooked mutton from the pressure cooker along with the juice, add the chopped herbs to this  and mix well.  Simmer it till the gravy becomes thick. Switch off the stove.

• Spread this evenly and layer  the cooked rice over this masala. Add some chopped coriander leaves, mint leaves and the fried onion slices.  Take a spoonful of ghee and sprinkle it over the rice. Cover this pot with a tight lid and let it cook on a very low heat for 5 to 10 mins.  Switch off the stove and slowly mix the rice and serve!!

•  If desired can add fried cashews over this for garnishing.
• You can add saffron milk over the rice layer .

• 200 grms Prawns                              
• 1 Onion                                
• 1 Tomato                              
• 1/2 Green capsicum                
• 1 tsp Chilli pdr                          
• 1 tsp Coriander pdr                   
• 1/4 tsp Kuzhambu chilli pdr       
• 1/8 tsp Turmeric pdr                   
• 1 tbsp Ginger garlic paste           
• 1 Green chilli  slit
• Salt to taste
• 2 tbsp Oil                                   
• Coriander leaves for garnishing

• 1/2 tsp Chilli pdr                         
• A pinch Turmeric pdr                   
• Salt 1/4 tsp
• 1/2 tsp Ginger garlic paste         
• 1 tsp Lemon juice                   

• Wash prawns well and marinate it with the ingredients under "for marination" and keep it for 20 mins.
• Chop onion finely.  Cut tomato  and capsicum into small pieces. 
• Heat oil in a pan add finely chopped onion and saute it well.

•  Add ginger garlic paste and green chilli to this and saute again. Now reduce the flame and add the spice powders and saute again till the raw smell goes. Now add the tomato pieces and  salt to this, saute it till mushy.

• Then add the capsicum pieces and mix well, now add the marinated prawns to this and cook it for 5 mins. Remove from fire when the masala covers the prawns.

• Transfer  the dish to a serving bowl and garnish with coriander leaves.

• 1 cup Soya chunks                                    
• 1 Onion                                              
• 1 Medium sized tomato                     
• 2 nos Green chillies                                 
• 1/2 tsp Chiili pdr  
• 1 tsp  Coriander pdr                                 
• 1/8 tsp Turmeric pdr                                   
• 1 tsp Chopped coriander leaves              
• 1 tsp Choppped mint leaves                    
• 1 tsp Ginger garlic paste                         
• Salt to taste
• 2-3 tbsp Oil                                                  
• 1/4 tsp Cumin seeds                                  
• 1"pc Cinnamon                                      
• 3 nos. Cloves                                            
• 2 nos. Cardamom                                     

• 1 tsp Ginger garlic paste                        
• 1/2 tsp Red chilli pdr                                
• 1/4 tsp Garam masala                               
• Salt a pinch
• 1 tbsp Lemon juice                                 

• 3 tbsp Grated coconut                             
• 6 nos.Cashew nut                                   
• 1/2 tsp Saunf                                            

• Pour 3 cups of boiled water over the soya chunks and keep it for 10 mins.
• Squeeze the water and rinse them well in plain water and again squeeze them well. Marinate it with the ingredients under marination  and set aside.

• Chop onion and tomato and keep aside.
• Grind cashew nut and saunf first and then add coconut to this adding a little water grind it to a paste, keep aside.

• Heat oil in a pan, add cumin seeds, cinnamon, cloves and elaichi. When it sizzles add chopped onion and saute it till brown. 

•  Add ginger garlic paste and saute a while. Then  add slit green chillies, red chilli pdr, coriander powder and turmeric pdr to this and fry this till raw smell goes. 

• Now add the chopped tomatoes  and saute till  it become mushy. Then add the marinated soya to this along with chopped coriander and mint. Add salt and 1/2 cup water,  close it for 5 mins and cook.

• Then add the coconut paste to this, mix well. Add required amount of water to make the gravy of the kuruma.  Simmer and cook,  check the consistency of the gravy. 

• The soya  should be covered with gravy. Garnish with chopped coriander leaves. Goes well with roti, chappathi etc.

• Capsicum                                : One and a half cups 

• Bajji flour                               : 1 cup

• Oil for frying

• Water as required

• Wash and cut the capsicum into long vertical strips.

• Mix required amount of water with the bajji flour to make a semi thick batter.  If you want more spicy add 1/2 teaspoon of chilli pdr and a little hing powder to this,  mix well.

• Heat oil in a kadai and dip  each capsicum piece into the batter and slowly drop it in  hot oil.  Fry  4 to 5 pieces of capsicum in each batch.  

•  Fry the bajji till golden brown and crispy. Remove the fried bajji from oil into a paper towel  to drain excess oil. Crispy fried capsicum bajji is ready to serve!

• Instead of bajji flour,  you can use gram flour mixed with chilli pdr, salt and hing powder. Add a pinch  of soda bicarb  also to this and mix it with water to make the batter.

• Kappa/tapioca/maracheeni                  : 1 medium
• Onion                                                   : 1 no
• Green chillies                                      : 3 nos
• Ginger                                                  : 1/2" pc
• Thin coconut milk                               : 1 cup
• Thick coconut milk                             : 1/2 cup
• Coconut oil                                          : 1 tsp
• Curry leaves                                        : 1sprig

• Slice onion very thinly and keep aside. Slit green chillies lengthwise. Chop ginger also 1' long athin pieces.
• Wash the tapioca well to remove the soil from it. Peel the skin and cut into cubes. Pour water to cover the tapioca pieces cook uncovered and allow it to boil. Remove from fire and drain the water.
• Again add 1/2 cup of water and cook it till the pieces become very soft. Mash some pieces so that gravy becomes thick.
• Add onion slices, graeen chillies and ginger julians to this and  then thin coconut milk to this and cook for 10 mins.
• Reduce the heat and add thick coconut milk to this, keep it for 3 mins more and remove from fire.
• Add curry leaves and drizzle some coconut oil to this.  This curry should be  semi thick and it goes well with Appam, Idiappam or idli or dosa!! 

• Wheat flour                        : 2 cups
• Chilli pdr                           : 1 tsp
• Cumin seeds                      : a pinch
• Ajwain                              : a small pinch
• Salt to taste
• Tomato                             : 3nos
• Turmeric pdr                    : a pinch

• Chop tomatoes roughly and grind it to a puree, keep aside.
• Take  wheat flour  in a bowl, add cumin seeds, chilli pdr, turmeric pdr, ajwain and salt. Mix well. 
• Add tomato puree to this and knead it to make a dough ( If necessary you can add little water).
• Keep it covered for 15 mins.

•  Cook the chappathi until light brown spots appear on both sides.  Remove from tawa. Repeat the process with the remaining dough. 
• Serve it hot with yoghurt and pickle or any side dish of your choice.

• Radish                        : 1 medium
• Wheat flour                : 2 cups
• Chilli pdr                   : 1/2 tsp
• Cumin seeds              : a pinch
• Salt to taste
• Water as required

• Grate the radish and keep aside for 10 mins.  After 10 mins squeeze the radish to remove the water.
• Take the wheat flour in a bowl and add salt, cumin seeds, squeezed radish and chilli pdr. Mix it well and add water  little by little to make a stiff dough.

• Divide the dough into lemon sized balls. Take a ball and roll it into the size of a paratha. 
• Heat a tawa and place the paratha on it when small bubbles form smear  ghee or oil over it, Fry both sides of the paratha till small brown spots appear  and remove from fire. Repeat the process with the remaining dough. 
• Serve it hot with curd and pickle.

• Dry red chillies                        : 12 nos
• Garlic cloves                           : 15 nos
• Tamarind paste                        : 1tsp
• Salt to taste
• Gingelly oil                             : 6 tbsp
• Mustard seeds                         ; 1 tsp

• Soak red chillies in warm water for 10 mins.
• Drain them, add it to a blender along with garlic, salt and tamarind and adding very little water to this grind it to a fine puree.
• Heat oil in a pan and add mustard seeds, when it pops up add the puree to this and saute it in a low flame till the oil separates.

• Maida / White flour                                          : 2 cups
• Oil                                                                    : 1 tsp
• Salt                                                                   : 1/4 tsp
• Water as required

• Finely chopped vegetables such as
• carrots, Red capsicum, Green capsicum,
• Cabbage and french beans                                  : 2cups
• Spring onion chopped                                        : 1/4 cup
• Garlic chopped                                                   : 1 tbsp
• Soya sauce                                                         : 1 tbsp
• Pepper powder                                                   : 1/2 tsp
• Salt as required
• Oil                                                                      : 1 tbsp

Method:

 

• Fish pieces                                : 6 nos
• Onion                                        : 1
• Shallots                                     : 5 nos
• Garlic                                        : 3 cloves
• Ginger                                       : 1/2"pc
• Green chillies                            : 3 nos
• Tomato                                      : 1 meduim
• Coconut oil                               : 1 tbsp 
• Coconut milk thin                     : 1/2 cup
• Thick coconut milk                   : 1/4 cup

• Turmeric pdr                             : 1/4 tsp
• Lemon juice                              : 1 tsp
• Pepper pdr                                 : 1/4 tsp
• Salt to taste

• You can use any fleshy fish pieces, here I used Barracuda (Koduva) fish for this recipe.
• Clean and marinate the fish pieces with turmeric pdr, salt, pepper pdr and lemon juice and keep it for 20 mins.
• Crush the garlic and ginger.  Slice shallots and onion,  slit green chillies  and keep aside.
• Heat one tsp of oil in a pan and shallow fry the marinated  fish pieces  for just 2 to 3 minutes.
• Heat the remaining oil and add crushed ginger and garlic to that. Saute for a while and add the sliced shallots and onion.  When the onion become translucent add the green chillies. Add the  thin coconut milk,  tomato pieces, salt and fried fish pieces.

•  Mix it slowly and let it boil for 2 mins. The gravy thickens, now add the thick coconut milk , before boiling switch off the flame. Add curry leaves.  
• Serve it with steamed rice, or aappam.