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 Porichathu / Omlette

Omlette is a popular dish all over the world.
This dish prepared by cooking beaten egg, mixed with onion and grated coconut in a frying pan

INGREDIENTS:

• Shallot/Pearl Onion(finely chopped)-6 nos
• Green Chilly(finely chopped)-3 nos
• Grated Coconut-1 tbsp
• Eggs - 4 nos
• Salt to taste
• Chopped Curry leaves - 1 tsp
• Oil- 1 tsp

PREPARATION METHOD:

• Squeeze chopped Pearl Onion, Green Chily, Grated Coconut, Curry leaves and Salt with hand.
• Add egg into it 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.

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 Thoran / Scrambled Egg

Mutta Thoran or Scrambled eggs is a dish made from beaten egg.
This thoran contains Onion, Chilly and Grated Coconut.

INGREDIENTS:

• Eggs - 4 nos
• Finely Chopped Onion - 1 nos
• Finely Chopped Green Chillies - 3 nos
• Grated Coconut - 2 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 Green Chillies and saute well till the Onion turns transparent..
• Add the beaten Eggs, Salt, Curry leaves and the Coconut and stir continuously.
• When the thoran becomes dry, remove from fire.

Recommended Combination: Serve hot with 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

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

Mathi Peera Pattichathu

It is a dry dish, a common fish dish in Kerala.
The main ingredients are Sardine, grated Coconut and chopped Onion with Kudampuli.

INGREDIENTS:

• Sardine – 10 nos
• Shallots/pearlonion – 10 nos
• Green Chilly - 6 nos
• Finely chopped Ginger- ½ tsp
• Finely chopped Garlic- ½ tsp
• Grated Coconut – 1 cup
• Corriander powder – 1 tsp
• Chilli powder – 1 tsp
• Turmeric powder – ¼ tsp
• Fenugreek Powder -a pinch
• Kudampuli - 2-3 pieces
• Salt to taste
• Coconut Oil – 1 tbsp
• Curry Leaves -1 stem

PREPARATION METHOD:

• Soak kudampuli in water.
• Slice green chilly and pearl onion.
• Cut the fish into small pieces.
• Cook the fish along with salt, kudampuli and turmeric Powder in little water.
• Cover the pan with a lid and allow to cook .
• Mix the grated coconut, chilly powder, corriander powder, sliced green chilly, chopped ginger and garlic and pearl onion.
• Squeeze this mixture very well with hand.
• When the fish is cooked well,add this coconut mix and mix well.
• Add Fenugreek powder, Curry leaves and Coconut Oil and mix well.
• Remove from fire till water in the fish fully dries up like a thoran.

Recommended Combination: Serve hot with Rice.

Mathiyum Mangayum

This is special preparation of sardine with raw mango.This curry is very tasty and commonly served with Rice.

INGREDIENTS:

• Sardine – 10 nos
• Shallots – 4 nos
• Green Chilly(Slit) -6 nos
• Grated Coconut – 1 cup
• Sliced Raw Mango - ¼ of a mango
• Corriander powder – 1 tsp
• Chilli powder – 1 tsp
• Turmeric powder – ¼ tsp
• Fenugreek Powder -a pinch
• Salt to taste
• Coconut Oil – 1 tbsp
• Curry Leaves

PREPARATION METHOD:

• Grind the Grated coconut, Chilly Powder,Corriander Powder and Shallot.
• Cut the fish into small pieces.
• Cook the fish along with mango, Green Chilly, Salt and Turmeric Powder in water.
• Cover the pan with a lid and allow to cook .
• When the fish and mango are cooked well,add coconut paste and let it boil for few minutes.
• Sprinkle Fenugreek powder and remove the curry from fire .
• Add Curry leaves and Coconut Oil.

Recommended Combination: Serve hot with Rice, Kappa puzhukku.

Chooda / Netholi / Anchovies Peera Pattichathu

Anchovies or Netholi or Chooda is a small fish rich in calcium.
It can be used to make Meen Peera or can be fried to make it a delicious side dish for rice.
Chooda Pattichathu is a dry dish containing lot of grated cocconut and shallot with fish. It is prepared similar to any Thoran.

INGREDIENTS:

• Netholi/Chooda – 1½ cup
• Shallots/pearlonion – 10 nos
• Green Chilly - 6 nos
• finely chopped Ginger- ½ tsp
• finely chopped Garlic- ½ tsp
• Grated Coconut – 1 cup
• Corriander powder – 1 tsp
• Chilli powder – 1 tsp
• Turmeric powder – ¼ tsp
• Fenugreek Powder -a pinch
• Kudampuli - 2-3 pieces
• Salt to taste
• Coconut Oil – 1 tbsp
• Curry Leaves - 1 stem

PREPARATION METHOD:

• Soak kudampuli in water.
• Slice Green Chilly and Pearl Onion.
• Cook the fish along with Salt, kudampuli and Turmeric Powder in little water.
• Cover the pan with a lid and allow to cook .
• Mix the Grated coconut, Chilly Powder, Corriander Powder, sliced green chilly and pearl onion.
• Squeeze this mixture very well with hand.
• When the fish is cooked well,add this coconut mix and mix well.
• Add Fenugreek powder, Curry leaves and Coconut Oil and mix well.
• Remove from fire till water in the fish fully dries up like a thoran.

Recommended Combination: Serve hot with Rice

Ayala Curry / Mackerel Curry

Mackerel is a rich, oily fish, and as such is an excellent source of omega-3 fatty acids, which have been shown to reduce the risk of heart disease and other serious illnesses. Mackerel is an abundant source of vitamin.
Kerala Mackerel Curry is a hot and Spicy Curry cooked with kudampuli.

INGREDIENTS:

• Mackrel – 500gm or 1 lb
• Sliced Shallots – 8 nos
• Green Chilly(Slit) -4 nos
• Chopped Ginger - ½ tsp
• Chopped Garlic - ½ tsp
• Kudam Puli(Kukum star)-4nos
• Corriander powder – 3 tsp
• Chilli powder – 2 tsp
• Turmeric powder – ½ tsp
• Fenugreek Powder -a pinch
• Water -¼ cup
• Salt
• Coconut Oil – 3 tsp
• 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 Pui 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.