Tomato Rice

Tomato rice is a South Indian food.
It is a variety prepartion of rice with rich tomato flavour.

INGREDIENTS:

• Basmati Rice – 1 cup
• Tomatoes(Chopped) – 4 nos
• Onion(Chopped) – 1 nos
• Chopped Garlic - ½ tsp
• Chopped Ginger - ½ tsp
• Chopped Green Chillis – 1 nos
• Turmeric Powder -¼ tsp
• Asafoetida powder - ¼ tsp
• Fenugreek powder - ¼ tsp
• Mustard seeds – 1 tsp
• Urud Dal – 1 tbsp
• Chana dal - 1 tbsp
• Broken cashew nut - 2 tbsp
• Gingely Oil - 2  - 3 tbsp
• Salt to taste
• Chopped corriander leaves - 1 tbsp
• Curry leaves – few

PREPARATION METHOD:

• Cook rice and let it cool.
• Heat 1 tsp gingely oil in a Pan.
• Add onions, ginger and garlic, green chilly and saute`till the onion turns transparent.
• Add chopped tomatoes, chilly powder and saute well .
• Add salt and mix well.
• Let it cook till the tomato becomes soft.
• Remove from fire and let it cool.
• Grind them into a paste.
• Heat 2 tbsp oil in a pan.
• Add the tomato paste and corriander leaves into it and mix well.
• Let it cook until the oil seperates from the paste.
• Add the cooked rice and salt into it and mix well.
• Let it cook for a minute and remove from the fire.
• Heat the remaining oil in a Pan.
• Add mustard seeds and red chilly, let it splutter.
• Add cumin seed, chana dal, urad dal and cashew nut and fry it.
• Add asafoetida, fenugreek powder and curry leaves .
• Add the cooked tomato rice into it and mix well.
• Remove from fire and serve.

Recommended Combination: Serve with Pappadam/Chips and raita.

Lemon Rice

Lemon rice is popular in south India. It is prepared by adding Lemon Juice in Cooked rice and seasoned with pulses.

INGREDIENTS:

• Raw rice - 1 cup 
• Lemon juice - 2 tbsp
• Turmeric powder - ¼ tsp 
• Chopped Green Chillies - 1 tsp 
• Chopped Ginger - 1 tsp 
• Asafoetida - ¼ tsp
• Gingely oil - 1 tbsp 
• Red chilles - 2 nos 
• Mustard seeds - 1/2 tsp 
• Urad dal - 1 tsp 
• Chana dal - 1 tsp 
• Broken cashew nuts - 1 tbsp 
• Curry leaves - few
• Chopped  corriander leaves - 1tbsp
• Salt to taste

PREPARATION METHOD:

• Cook rice and allow to cool.
• Heat oil in a pan.
• Add mustard seeds and red chilly and let it splutter.
• Add urad dal and chana dal and fry it.
• Once urad dal becomes golden colour add cashew nut and fry it.
• Add asafoetida,turmeric powder, green chilly, ginger and curry leaves into the oil and turn off the stove.
• Slowly add rice into it and mix.
• Add Lemon juice in to the rice and mix well.
• Garnish with chopped  corriander leaves and serve.

Recommended Combination: Serve hot with Pappadam/Chips and Raita.

Curd Rice

Curd Rice is easily prepared by simply mixing boiled rice and curd.It is then seasoned with fried chopped green chillies, ginger, and curry leaves.

INGREDIENTS:

• Basmati rice - 2 cups
• Curd - 2 cups
• Milk - ¼ cup
• Chopped Ginger - 1 tsp
• Chopped Green chillies - 1 tsp
• Asafoetida powder - a pinch
• Urad Dal- 1 tsp
• Mustard seeds - ½ tsp
• Red chilly-2 nos
• Curry leaves - A few
• Salt to taste
• Oil/Ghee - 2 tsp

PREPARATION METHOD:

• Cook Rice and allow it to cool.
• Pour milk into cooled rice and mix well.
• Add the Curd and Salt to the rice and mix well.
• Heat Oil/Ghee in a pan.
• Add Mustard seeds and Red chilly and let it splutter.
• Add Urad dal and fry it.
• Once Urad dal becomes golden colour add Asafoetida, Green Chilly, Ginger and Curry leaves into the oil and turn off the stove.
• Pour this seasoning in the Curd rice and mix well.

Recommended Combination: Serve with Papppadam, Chips , Pickle.

Coconut Rice

Cocunut Rice, a popular Tamil dish is prepared by mixing grated coconut with rice and seasoned with nuts and other ingredients like chillies, curry leaves, mustard seeds etc.

INGREDIENTS:

• Basmati rice - 2 cups
• Grated Coconut - 1 cup
• Chopped Ginger - 1 tsp
• Chopped Green chillies - 1 tsp
• Cashew nut -1 tsp
• Asafoetida - a pinch
• Urad Dal- 1 tsp
• Channa Dal - 1tsp
• Mustard seeds - ½ tsp
• Red chilly-2 nos
• Curry leaves - A few
• Salt to taste
• Oil - 2 tsp

PREPARATION METHOD:

• Cook rice and allow it to cool.
• Heat Oil in a pan.
• Add Mustard seeds and Red chilly and let it splutter.
• Add Urad dal and Channa Dal and fry it.
• Once Urad dal becomes golden colour add Cashew nut, Asafoetida, Green Chilly, Ginger and Curry leaves into the oil.
• Add grated Coconut and roast it for 2 -3 mins.
• Add Salt and cooked rice and mix well.

Recommended Combination: Serve with Pickle and Pappadam.

Mutta Roast / Egg Roast

Egg roast is a typical spicy kerala curry served during breakfast. This curry will go together with Idiyappam, Paalappam or Appam, Pathiri or Chappathi.

INGREDIENTS:

• Eggs - 4 nos
• Sliced Onion - 1 nos
• Ginger and garlic paste - ¼ tsp
• Slit Green chillies - 4 nos
• Red Chilly -2 nos
• Coriander powder - 1 tbsp
• Red chilly powder - 1 tbsp
• Turmeric powder - ¼ tsp
• Chopped Tomato - 1 no
• Oil - 1 tbsp
• Mustard seeds -1 tsp
• Curry leaves- few
• Salt - to taste

PREPARATION METHOD:

• Boil eggs, break the shell ,slit it and keep aside
• Heat oil in the pan.
• Put Mustard seeds and red Chillies and allow to Splutter.
• Add Curry leaves.
• Add onions, green Chillies, ginger and garlic paste.
• Fry onions till it turns slight brownish color.
• Add tomatoes and sauté well.
• Add red chilly powder, turmeric powder, coriander powder and salt sauté well.
• Add eggs into it.
• Slow down the flame and cover the pan and let it cook for 5 mins.

Recommended Combination: Serve hot with Paalappam or Appam, Idiyappam, Pathiri or Chappathi

Egg Curry / Mutta Curry

Eggs are a good source of low-cost high-quality protein.It plays a role in weight management, muscle strength, healthy pregnancy, brain function, eye health and more.
Egg Curry is a spicy curry made of Egg, Onion and Tomato in thick gravy.

INGREDIENTS:

• Eggs - 4 nos
• Sliced Onion - 1 nos
• Ginger and Garlic paste - ¼ tsp
• Slit Green chillies - 4 nos
• Red Chilly -2 nos
• Coriander powder - 1 tbsp
• Red chilly powder - 1 tbsp
• Turmeric powder -¼ tsp
• Perimjeerakam -½ spoon
• Chopped Tomato - 1 no
• Water - ¼ cup
• Oil - 3 tbsp
• Mustard seeds -1 tsp
• Curry leaves- few
• Salt -to taste

PREPARATION METHOD:

• Boil eggs, break the shell ,slit it and keep aside.
• Heat oil in the pan.
• Put Mustrard seeds and red chillies and allow to Splutter.
• Add Curry leaves.
• Add onions, green chillies, ginger and garlic paste.
• Fry onions till it turns slight brownish colour.
• Add tomatoes and saute well.
• Add red chilly powder, turmeric powder, coriander powder, perinjeerakam powder , salt and stir well till the masala‘s raw smell goes.
• Add little water and let it boil.
• When the gravy gets thick add eggs to it.
• Slow down the flame and cover the pan and let it cook for 5 mins.

Recommended Combination: Serve hot with Chappathi,Appam,Pathiri,Fried Rice.

Scrambled egg with Chicken

Scrambled egg is a dish made from beaten egg.
This dish contains Onion, eggs and cooked miced chicken.
We can use leftover cooked chicken( boneless).

INGREDIENTS:

• Eggs - 4 nos
• Finely Chopped Onion - 1 nos
• Pepper Powder - pinch
• Minced Chicken(cooked) -5 tbsp
• Oil - 1 tsp
• Mustard seeds – ½ tsp
• Red Chilly-2 nos
• Curry leaves - few
• Salt to taste

PREPARATION METHOD:

• Beat the eggs and keep aside.
• Heat oil in a pan.
• Add mustard seeds and Red chilly and allow to splutter.
• Add the chopped Onion and saute well till the Onion turns transparent.
• Add the beaten Egg, minced Chicken, Salt, Curry leaves and Pepper Powder and stir continuously.
• When the egg becomes dry, remove from fire.

Recommended Combination: Serve hot with Rice.

Pepper Chicken

This is a Gravy-less Chicken receipe prepared by using Crushed Pepper.

INGREDIENTS:

• Boneless Chicken Breast(Chopped) -500g or 1 lb
• Sliced Onion(length wise) -1 nos
• Chopped Tomato -1 nos
• Ginger- Garlic Paste -1 tsp
• Crushed Pepper - 2 tsp
• Turmeric Powder-¼ tsp
• Mustard Seed - 1 tsp
• Red Chilly - 2 nos
• Oil- 3 tbsp
• Salt to taste
• Curry leaves

PREPARATION METHOD:

• Heat oil in a Pan.
• Put mustrard seeds and red chillies in to it and allow to Splutter
• Add onions, ginger-garlic paste, curry leaves and saute well.
• Add Tomato and saute it for sometime.
• Add chicken, turmeric powder,salt and let it cook without water(Water in the Chicken and Tomato is enough to cook the chicken).
• Once the chicken cooked very well and water dries up,mash the chicken and add crushed pepper and stir well.
• Cook 5 more minutes in low flame.

Recommended Combination: Serve hot with Chappathi, Rice, Fried Rice.

Mutta Aviyal / Egg Avial

A variety egg dish prepared using Onion, Tomato and Coconut paste with hard boiled egg.

INGREDIENTS:

• Boiled Eggs - 4 nos
• Chopped Onion - ½ cup
• Chopped Tomato - ¼ cup
• Slit Green chillies - 2 nos
• Grated Coconut -½ cup
• Coriander powder - ¼ tsp
• Red chilly powder - ½ tsp
• Turmeric powder - ¼ tsp
• Aniseed Powder -½ tsp
• Curry leaves -few
• Salt to taste

PREPARATION METHOD:

• Cook Tomato, Green Chilly and Onion in little water along with turmeric powder and salt.
• Grind together Coconut, chilly powder, corriander powder and Aniseed powder.
• Slice the egg into pieces.
• Add egg slices and coconut mix into the cooked Onion and cover the pan.
• Reduce the heat and cook it for few minutes.
• Remove from fire and add curry leaves.

Recommended Combination: Serve hot with Rice / Chappathi / Appam

Koon Mutta Thoran / Mushroom Mutta Thoran

Mushtoom can be used in combination with Egg to prepare delicious thoran.
It can be served with any dishes during any day time of the day.
The main ingredients for Mushroom Mutta Thoran are Onions, eggs and Mushroom.

INGREDIENTS:

• Eggs - 4 nos
• Finely Chopped Onion - 1 nos
• Turmeric powder - ¼ tsp
• Pepper Powder - pinch
• Finely chopped mushroom -2 ½cup
• Green Chilly(Chopped) - 3 nos 
• Grated coconut - 4 tbsp
• Oil - 1 tsp
• Mustard seeds – ½ tsp
• Red Chilly-2 nos
• Curry leaves - few
• Salt to taste

PREPARATION METHOD:

• Beat the eggs and keep aside. 
• Heat oil in a pan.
• Add mustard seeds and Red chilly and allow to splutter.
• Add the chopped onion, green chilly and saute well till the Onion turns transparent..
• Add chopped mushroom , turmeric powder, salt and allow to cook.
• Cook the mushroom well and when water has dried up.
• Add coconut and mix well.
• Add the beaten egg and scrambled it well.
• Stir continuously till the egg is well cooked and dried up.
• Add curry leaves, pepper powder and stir well.

Recommended Combination: Serve hot with Rice / Chappathi

Chicken Omlette.

Chicken Omlette is a type of Omlette prepared by using minced boneless chicken(we can use leftover chicken curry) with Egg and Onion.


INGREDIENTS:

• Shallot/Pearl Onion(finely chopped)-6 nos
• Pepper Powder - pinch
• Minced Chicken(cooked) -2 tbsp
• Eggs - 4 nos
• Salt to taste
• Chopped Curry leaves - 1 tsp
• Oil- 1 tsp

PREPARATION METHOD:

• Add chopped Pearl Onion, Curry leaves, minced Chicken and Salt into eggs and beat well.
• Pour some Oil in a frying Pan with little Oil.
• Pour one spoon full of egg mix in the pan and spread it like a dosa.
• When one side is cooked and turn the other side and cook it.

Recommended  Combination:Serve hot with Rice.

Broccoli Mutta Thoran / Broccoli Egg Thoran

Broccoli Thoran is a tasty dish.
Main ingredients of this thoran are Broccoli, Onion, Egg, grated Coconut.

INGREDIENTS:

• Finely chopped Broccoli - 1 cup
• Onion(finely Chopped)- 1 nos
• Chilly Powder - ½ tsp
• Turmeric powder - ¼ tsp
• Grated Coconut-¼ cup
• Mustard seeds – ½ tsp
• Red Chilly-2 nos
• Egg - 3 nos
• Salt – to taste
• Oil - 2 tsp
• Curry leaves- few

PREPARATION METHOD:

• Beat the eggs and keep aside.
• Heat 1 tsp oil in a pan and allow mustard seeds and Red chilly to splutter.
• Add Chopped Onion and saute well.
• When Onion turns transparent add sliced Broccoli along with turmeric powder, Chilly powder,Curry leaves and salt and saute well.
• Once the Broccoli become soft, add Coconut and mix well.
• Add the beaten egg and stir continuously.
• When the thoran becomes dry, remove from fire.

Recommended Combination: Serve hot with Rice.

Meen Curry / Fish Curry in Coconut milk.

The description for this item goes here.

INGREDIENTS:

• Fish - 500g or 1lb
• Chopped Ginger - 1 tsp
• Chopped Garlic - 1 tsp
• Shallot(Sliced) -3 nos
• Green chillies - 4 nos
• Sliced Onion - ¼ Cup
• Tamarind - A gooseberry sized ball
• Tomato - 1 nos
• Coriander powder - 1 tbsp
• Chilly powder - 1 tbsp
• Turmeric powder - ¼ tsp
• Fenugreek powder - a pinch
• Coconut milk - ½ cup
• Coconut Oil - 2 tbsp
• Curry leaves - few
• Salt to taste

PREPARATION METHOD:

• Clean and cut the fish into pieces.
• Soak tamarind in ¼ cup of warm water and take the extract from it.
• Heat 1 tbsp oil in a pan or chatti.
• Add sliced onions and Saute till it turns golden brown.
• Add ginger, garlic, green chilly and saute well.
• Grind tomato, chilly powder, coriander powder to fine paste.
• Add this paste into the pan.
• Add turmeric powder, salt and Tamarind juice along with water and allow to boil.
• When it starts boiling, add the fish pieces and allow to cook.
• When the fish is cooked well add coconut milk and remove from fire.
• Heat remaining oil in a pan.
• Add Sliced Shallot, fry it and add to the curry.
• Add Curry leaves and sprinkle Fenugreek powder.

Recommended Combination: Serve hot with Rice, Chappathi, Appam

Spicy Salmon Curry

Salmon is a highly nutritious food.Salmon is low in calories and saturated fat, yet high in protein, and a unique type of health-promoting fat, the omega-3 essential fatty acid.
Salmon Curry is a Spicy Curry Cooked with Kudampuli.

INGREDIENTS:

• Salmon – 500gm or 1 lb
• Sliced Shallots – 15 nos or 1 onion
• Green Chilly(Slit) -4 nos
• Chopped Ginger - 1 tsp
• Chopped Garlic - 1 tsp
• Kudam Puli(Kukum star)-4nos
• Corriander powder – 3 tsp
• Chilli powder – 3 tsp
• Turmeric powder – ¼ tsp
• Fenugreek Powder -a pinch
• Water -¼ cup
• Salt
• Coconut Oil – 3 tbsp
• Curry Leaves

PREPARATION METHOD:

• Heat 2 tbsp oil in a pan.
• Add Shallots/ Onions, Chilly, Chopped Ginger- Garlic and saute until the Onion turns transparent.
• Add Chilly Powder and Corriander Powder into it and stir well till the raw smell goes.
• Add water,Salt,Kudam Puli and Turmeric Powder and allow to boil for 15 minutes.
• When the Gravy gets thick add the fish .
• Cover the pan with a lid and allow to cook for 10 minutes.
• When the fish is cooked, remove from fire.
• Add Fenugreek powder , Curry leaves and remaining Coconut Oil.

Recommended Combination: Serve hot with Rice, Chappathi, Bread

Salmon Curry

Salmon is a highly nutritious food.Salmon is low in calories and saturated fat, yet high in protein, and a unique type of health-promoting fat, the omega-3 essential fatty acid.
Salmon Curry is a Spicy Curry Cooked in Coconut paste.

INGREDIENTS:

• Salmon – 500gm or 1 lb
• Shallots – 15 nos or 1 onion
• Green Chilly(slit) - 4 nos
• Chopped Ginger - 1 tsp
• Chopped Garlic - 1 tsp
• Grated Coconut – 1 cup
• Tamarind Syrup– 1tbsp
• Tomato – 1 nos
• Corriander powder – 2 tsp
• Chilli powder – 2 tsp
• Turmeric powder – ¼ tsp
• Fenugreek Powder - ¼ tsp
• Salt to taste
• Coconut Oil – 1 tbsp
• Curry Leaves

PREPARATION METHOD:

• Grind the grated coconut, tomato, chilly powder, corriander powder and the 5 shallot to a fine paste.
• Add tamarind juice and mix it with the paste.
• Heat 2 tsp oil in a pan.
• When the oil is hot add remaining chopped shallots/ onions, ginger, garlic and saute until the it turns transparent.
• Add the grounded paste with water, salt and turmeric powder and allow to boil for 15 minutes.
• When the gravy gets thick, add the fish.
• Cover the pan with a lid and allow to cook for 10 minutes.
• When the fish is cooked, remove from fire.
• Sprinkle fenugreek powder and add curry leaves and remaining coconut oil. 

Recommended Combination: Serve hot with Rice, Chappathi, Bread

Aavoli Varuthathu / Pomfret / Butter fish Fry

Butterfish or Pomfret is popularly known as Aavoli in Kerala. It is marinated and fried in oil to make a tasty fry dish.

INGREDIENTS:

• Butter Fish/ Avoli - 5 nos
• Turmeric powder - ½ tsp
• Chilly powder - 1 tbsp
• Garlic pods -2 - 3 nos
• Ginger - A small piece
• Shallots - 2
• Pepper powder - 1/4 tsp
• Curry leaves
• Salt to taste
• Oil for frying

PREPARATION METHOD:

• Clean the Fish and make diagonal slits through the fish .
• Grind the chilly powder, turmeric powder,garlic, ginger, shallot, pepper powder, curry leaves and salt.
• Marinate the fish with the mix and keep aside for 20 minutes.
• Fry the fish on both sides over a low fire.

Recommended Combination: Serve hot with Rice.

Koon Thoran / Mushroom Thoran

Mushrooms are very low in carbohydrates.It is a good source of niacin containing as much as in meat .
Mushroom thoran is made up of Mushroom, Onion, Coconut,and garlic.

INGREDIENTS:

• Sliced Mushroom - 2cup
• Onion(Chopped) - 1 nos
• Chilly powder - ½ tsp
• Turmeric powder - ¼ tsp
• Grated Coconut - ½ cup
• Garlic -1 nos
• Mustard seeds – ½ tsp
• Red Chilly-2 nos
• Salt – to taste
• Oil - 1 tsp
• Curry leaves- few

PREPARATION METHOD:

• Heat oil in a pan and allow Mustard seeds and Red chilly to splutter.
• Add Chopped Onion into it and saute well.
• When Onion turns transparent add sliced mushroom along with Turmeric powder and Salt.
• Cover the pan with a lid and cook well.(no need to add water)
• Crush Grated Coconut,Garlic and Chilly Powder.
• Once the Mushroom cooked well and water dries up, add crushed Coconut mix.
• Remove thoran from the fire after 2 minutes.
• Add Curry leaves and mix well.

Recommended Combination: Serve hot with Rice.

Koon Maasala Thoran / Mushroom Masala Thoran

Mushrooms are very low in carbohydrates.
It is a good source of niacin containing as much as in meat .
Mushroom thoran is made up of Mushroom, Onion, Coconut and Masala.

INGREDIENTS:

• Sliced mushroom- - 2 cup
• Onion(Chopped)- 1 nos
• Green Chilly(roundly cut)-2 nos
• Chilly powder- ½ tsp
• Corriander Powder- ½ tsp
• Aniseed(Perimjeerakam) Powder- ¼ tsp
• Turmeric powder - ¼ tsp
• Pepper Powder - ¼ tsp
• Grated Coconut-¼ cup
• Mustard seeds – ½ tsp
• Red Chilly-2 nos
• Salt – to taste
• Oil - 1 tbsp
• Curry leaves- few

PREPARATION METHOD:

• Heat oil in a pan and allow mustard seeds and Red chilly to splutter.
• Add Chopped Onion, Green Chilly into it and saute well.
• When Onion turns transparent add sliced mushroom along with turmeric powder and salt.
• Cover the pan with a lid and cook well.(no need to add water)
• Crush Grated Coconut, Aniseed(Perimjeerakam) Powder, Corriander powder and Chilly Powder.
• Once the mushroom cooked well and water dries up, add Crushed Coconut mix.
• Add Pepper powder and mix well.
• Remove thoran from the fire after 2 minutes.
• Add Curry leaves and mix well.

Recommended Combination: Serve hot with Rice / Chappathi