Nungel Meen (Dry Fish) Chutney

Ingredients :
2 piece dry fish (thate)
10 roasted red chillies (long and small mix)
2tsp roasted coriander seeds
1/4 tsp roasted cumin seeds
20 roasted peppercorns
15 roasted fenugreek seeds
1 tsp turmeric pwd
1/2 onion roughly chopped
3 cloves of garlic(with skin)
2 green chillies
marble sized tamarind
1 cup freshly grated coconut
2 tbsp oil

 Method :
1. Soak dry fish in hot water for 1 hour to remove the salt and make the fish soft.

2.Put coriander seeds,cumin seeds,pepper corn,fenugreek seeds,turmeric,garlic,green chillies,red chiilies,tamarind and onion into a mixer jar and grind.

3.To the above ground masala add coconut and grind for not more than 7 seconds.

 4. Keep this masala aside.

5. After 1 hour remove the fish from the water, cut to big chunks and remove the bones.

6. Place a pan on medium flame add oil,when oil is hot add the dry fish and fry for 10 mins or until fish feels light.usually the fish will disintegrate itself,if it does not ,grind in the mixer for few seconds and not more coz the chutney should have few fish chunks in it.

7. After frying the fish add the coconut masala to the fish and fry for few seconds, check the salt(I have'nt added salt because dry fish will be salty).

8. serve with hot ganji

Dynamite shrimp

Madhu Ghee roast

I kg chicken, 15 kasmiri chillies, 3tbsp  coriander  seeds, 1tsp jeera, sauf1tsp,2tsp pepper, pinch of methi seeds. Dry roast all the ingredients....grind along with ginger, garlic 6flakes, haldi, tamarind... Marinate(6-7hrs) chicken wth salt, curds around 1cup and the red masala... In a pan add ghee, 3chopped onions n the chicken.. Roast till dry. Add lots of curry leaves.

Pepper Mutton

Madhu hariyali kebab

Marinate  1kg  chicken  with  3tbsp  hung  curd, ginger  garlic  paste 1tbsp,green chillies 2tbsp, 1tsp  pepper  powder, fresh  cream  3tbsp, cashew  paste (for  the  paste  add few cashew, half  tsp  sauf, few dry grapes)1 lime n salt  to taste. ..marinate  overnight. Take  pan add oil  n butter  n cook  on slow  flame for 20-25  min...serve  wth  green chutney.

Pork ribs

For the marinade:

Ginger
Garlic
Red chillies
Green chillies
Honey
Vinegar
Coriander leaves
Soy sauce
BBQ sauce
Turmeric powder
Cinnamon stick
Salt to taste

Grind the above to a fine paste n marinate the ribs overnight.

BBQ or grill n serve.

Seyal Maani - leftover chapathi

Cut up leftover chapathis in squares.

Chop Onion, garlic, green chillies, coriander leave, tomatoes.

Heat oil, add mustard seeds, curry leaves, garlic, fry till raw smell goes, add onions n green chilli, fry till soft, add tomatoes n fry till puree.

Add 1/4 cup water n bring to boil, salt to taste.

Add chopped up chapathi and stir, garnish with coriander leaves.

Tenu pasta...

Boil pasta in olive oil and salt. Keep aside. Make a paste with tomatoes garlic and Italian herbs. In a pan add olive oil chopped garlic fry till brown. Some onions fry .add the paste u made.. salt a pinch of sugar... give a good boil. Add mince or chicken  or vegies preferably mushrooms. . Boil and add the cooked pasta or spaghetti.

Madhu prawn gasi...

Medium sized prawns(30-40)marinate with half tsp chilli powder, haldi nd salt.take 1tbsp coconut oil add kadi patta nd prawns nd fry fr abt 2 mins.remove n keep aside.

For masala:grind kashmiri chillies5,3 onions, ginger half inch, garlic 4-5, 1/2 tsp jeera,tamarind. Grind to a fine paste wth little water......

Take pan add 2tbsp coconut oil add masala nd fry well fr abt 15-20 min. Add prawns. Add 2 cups coconut milk,salt nd a pinch of sugar.

Vermicelli breakfast NOT Bob's noori

Soak pre roasted vermicelli in boiling water for ten mins and drain.
heat oil in dekchi and add mustard seeds, urdu, curry leaves, green chilly and onion, fry a little.
Add the vermicelli and salt and coconut and stir.

Sweet banana thalipith.

Method:  ripe banana jaggery per your taste.  Mix them with your hand.  In a tawa roast quarter cup besan  wheat flour and soji separately.   Add the to the mixture along with one tbs rice nd corn flour.   Kesar with little milk crushed nuts and a sprinkle of design ghee.  Mix all these.  Take a plastic and one ball of mixture with the help of little water sprinkled on plastic form the shape and fry on slow flame by of course sprinkling the design ghee on both the sides while frying.  This might look as if too much work children will love this.  Also while mixing add coconut. 

Madhu Vermicelli payasa:

Vermicelli payasa:

.

100 gms vermicelli, 10-15 cashew nd raisins, 1 tbsp ghee, sugar as per taste, crushed cardamom.

FRy dry fruits keep aside.same ghee fry vermicelli. Add milk nd sugar nd boil fr sometime. Garnish wth fry fruits.

Tenu stuffed Bhindi

Half kg lady finger.

Roast 2tbsp cor seeds,1tsp jeera,6-7 red chillies, groundnuts 3-4tbsp,3-4rbsp coconut.grind with haldi,hing(1/4 tsp) salt nd little tamarind.

Cut off stalk nd cut lenghtwise slits in bhendi( do nt split) apply salt nd keep aside.

Stuff bendi wth d mixture. Coat it wth Bengal gram powder.nd shallow fry on slow flame. Sprinkle chat masala .

Kinni Rava idli

2 cups (approx 100ml cup) rawa. Roast it lightly and keep aside to cool

2 med onions, finely chopped

15-20 cashews chopped

Small bunch coriander leaves finely chopped

2 small katoris sour curd

Heat Approx 2tblsp oil.

Add

1.5tsp each of mustard, urad dal, channa dal, finely chopped curry leaves and finely chopped green chillis Add onion and sautee till transparent Add cashew and fry till light brown Add the above to the rawa along with coriander leaves, curd and salt (to taste).

Mix well, pour into idli maker and viola its ready!!

You can add finely chopped ginger too

To make it look pretty you can first place some finely grated carrot and/or green peas in each of the idli maker and pour the batter on top of it

Sago dosa

3 cups white rice

1 cup sago

Soak seperately and grind fine but keep batter thick.

Add salt, sugar and 1 tsp yeast and ferment till batter rises.

Pour into heated pan and don't spread, let it fry on low flame.

Pathrade curry

Soak 3 cups boiled rice overnight

Grind rice with 1 tblsp jeera, 4 red chillies (add more if you prefer spice), 1 cup coconut, tamarind and salt.

Chop fine palak leaves and mix with finely ground rice batter.

Spread the batter thickly in rectangles on banana leaf and steam.

Cool and cut into pieces.

For the curry:

1 kilo chicken (optional)
2 tsp coriander seeds
1 tsp jeera
1 inch cinnamon
5 cloves
5 garlic cloves
Grated coconut (your preference)
Turmeric powder
5 to 6 long red chillies
2 to 3 short red chillies
5 to 7 pepper corns
1 large onion
Tamarind (optional)

Fry all of the above except coconut in ont tblsp oil and grin with coconut.

Add water and keep curry as thin in consistency, when well boiled add cooled and cut pathrade chunks.

Season with curry leaves.

Tenu Cabbage Bhuggi

Chop cabbage fine... 
chop around 3 onions fine for a medium size cabbage. .. 
take coconut oil... add mustard seeds...then add onions  fry till light brown. .. add cabbage and cook.  
Then make a masala of roasted coriander, coconut red chillies and tamarind. .. just roast the coriander. .) . Add to the cabbage and cook with 5 cloves of crushed raw garlic.