Chemmeen Thengapal Curry (Prawns Coconut Milk Curry)

Ingredients:
Tiger Prawns - 7 no.s (Marinate with salt, pinch of turmeric, 1 t spoon red chilly powder and keep aside for 15 mins)
Onion - 1 no. (sliced 1/2 lengthwise)
Green Chilly - 2 no.s (split into half)
Tomato - 1 no. (Sliced lengthwise)
Curry leaves - few
Red chilly powder - 2 t spoon
Coriander powder - 1 t spoon
Turmeric powder - 1/2 t spoon
Mustard seed - 1 t spoon
Ginger garlic paste - 1/2 t spoon
Cooking Oil - 2 1/2 table spoon
Coconut Milk (thin) - 3/4 cup
Water - 1/2-1cup
Salt - to taste

Preparation:

1. Heat a saucepan and add cooking oil.
2. Splutter mustard seed, add sliced onions, green chilly and sauté well.
3. Add ginger garlic paste, coriander powder, turmeric powder, red chilly powder, salt to taste.
4. Add the marinated tiger prawns and mix well.
5. Add sliced tomatoes, mix well and add 1/4 cup water and allow to cook for 10 mins under low heat.
6. Once cooked add coconut milk and 1/4 cup water and cook for 5-7 mins.
7. Garnish with curry leaves.

Spicy chemmeen curry (Prawns coconut milk curry) is ready to eat. You can have this with Rice, Dosa, Chappathi etc

Varutharacha Mutta Curry (Egg Curry)

Another varutharacha curry to my list. This different version of varutharacha curry recipe was shared by one of my friend. I really luv this with Puttu and Ghee Rice. In fact it takes just half an hour to cook this. Once the curry is cooked, the smell will really make any one hungry!!. "It's easy to capture pics of this curry but how can I capture this wonderful smell?" my hubby was commenting... :)

Ingredients:
Egg - 4 no.s
Grated Coconut - 3/4 cup
Onion - 1 medium (Sliced half length wise)
Shallots - 10 nos. (Sliced into half)
Garlic - 3 cloves (Chopped into fine pieces)
Ginger - 1/2 inch (Chopped into fine pieces)
Tomato - 1 medium (Sliced into big 6 pieces)
Curry Leaves - few
Coriander Powder - 1 1/2 t spoon
Red Chilly Powder - 2 t spoon
Turmeric Powder - 1/2 t spoon
Chicken Masala Powder - 1/4 t spoon
Salt - to taste
Mustard Seeds - 1 t spoon
Cooking Oil - 3 table spoon

Preparation:

1. Heat a pan and roast the grated coconut. (If needed you can add oil for roasting but I normally don't prefer it.)
2. Once it turns light brown add coriander powder, roast it well.
3. Once roasted, transfer to a bowl and allow it to cool. Grind this into a paste using a mixer/grinder.
4. Boil the eggs, remove the shell and keep it aside after slicing in to half.
5. Heat 2 table spoon of oil in an earthen pot and add ginger, garlic and shallots and saute well.
6. Add sliced onions and saute again.
7. Add salt, turmeric, chilly powder, chicken masala and mix well.
8. Add sliced tomato and mix. Pour 1/4 cup water.
9. Add the sliced egg pieces and mix with the masala softly without breaking the eggs.
10. Then add the grinded paste with 1/2 cup of water.
11. Cook for about 5 to 7 minutes. Once ready transfer it to a bowl.
12. Heat a pan and add 1 table spoon of oil.
13. Add mustard seeds & curry leaves.
14. Transfer it over the cooked curry.

Ready to serve with Ghee rice, Puttu, Chappathi, White Rice etc. It taste well if you garnish with chopped coriander leaves.

Koondhal Fry (Squid Fry)

Its quite a long time I posted something in my blog. If any one ask "Is it b'cos you are lazy or anything else?", I would definitely say partially lazy, but the main reason is in fact I am not finding enough time to spend in my blog once I started working. Yesterday I bought some squids and thought of trying something new today, but ended up with my favorite squid fry. Hope this will be a good start and will continue blogging as earlier!!!

Ingredients:
Koondhal (Squid) - 3no.s (Big, Cleaned and cut into small pieces)
Turmeric Powder - 1/4 t spoon
Salt - to taste
Red Chilly powder - 1 1/2 t spoon (Less spicy)
Onion - 2 small (Sliced half length wise)
Green Chilly - 2 Nos (Split into half)
Ginger - 1/2 inch (Chopped)
Garlic - 2 cloves (Chopped into fine pieces)
Curry leaves - 1 sprig
Cooking Oil - 3 table spoon
Water - 1/2 cup for cooking squid

Preparation:

1. Cook the cleaned and chopped squids in an earthen pot (or any vessel) with water, turmeric powder and salt. It will take around 10 minutes for the squids to be cooked.
2. Once cooked, drain the water and transfer the squids to a bowl.
3. Heat oil in a pan, add ginger and garlic and saute well.
4. Add sliced onions and green chillies and saute till turns tender.
5. Add red chilly powder and salt to taste and mix well.
6. Transfer the cooked squid to the pan, mix well and cooked for around 5-7 minutes with lids closed.
7. In between open the lid and stir well to make sure that it does not stick to the bottom.
8. Garnish with curry leaves and the delicious squid fry is ready to serve.

Diced Chicken With Cashew Nuts

Ever since we had this dish from Lerk Thai we became a fan of this. Till this time we only had it in restaurants. Then I thought it is high time we try it at home. Mmmm and my hubby took charge of this. And wow... it came really wonderful!!!

Ingredients:
Chicken Breast - 500 gm (Cut in to 1.5 cm cubes)
Button Mushrooms - 5 (Discard stem and cut in to 4)
Carrot - 1 (Cut in to 1 cm cubes)
Onion - 1 (Cut in to 1 cm cubes)
Ginger - 1 inch piece (Slice in to thin long pieces)
Baby Corn - 2-3 (Chop in to 1 cm pieces)
Capsicum - 1 (Chop in to 1.5 cm cubes)
Spring Onion - 5 (Chop in to 1 inch length)
Cashew Nuts - 10-15 Roasted
Light Soy Sauce - 1.5 t spoon
Oyster Sauce - 2 t spoon
Corn Flour - 1 t spoon
Salt - 1.5 t spoon
Coriander Leaves - 1-2 sprig for garnishing
Oil - 3 table spoon

Preparation:

1. Put chicken cubes, corn flour and 1 t spoon salt in a bowl, mix well & set aside for around 30 mins
2. Heat 1 table spoon oil in a wok. Stir-fry mushrooms & carrots for 1 min & dish out
3. To heated wok, add seasoned chicken & stir-fry until cooked. Dish out and wash wok
4. Heat 2 table spoon oil in the wok & fry onion pcs until transparent
5. Return fried chicken, mushrooms & carrots to the wok, then add young corn, ginger, remaining salt & stir-fry for 1 – 2 mins
6. Add green capsicums, spring onions, roasted cashew nuts, soy & oyster sauce and stir well

Garnish with coriander leaves and serve hot (I ran out of coriander, so used capsicum for garnishing ;))

Thanks Beena for remembering and sharing it with me. Sorry for publishing it too late..

I would like to share these awards with my blogger friends

Kairali sisters

Sushma

Deepa

Sangi

Gayathri

Friends please accept these awards and share it with your friends!!

Chemmeen Fry (Prawns Coconut Fry)

Prawns (Chemmeen) is one of our favorite sea food in any form. But nowadays I am reducing it fearing of cholesterol. So I buy in numbers!!! Last to last weekend I made a simple dish with prawns and thought of sharing with you all.
Last few weeks I tried some of yours recipes and all turned out very very well. Thank you girls for posting such wonderful recipes.

Ingredients:
Prawns (Chemmeen) - 15no.s
Onion - 1 medium (Sliced finely)
Coconut - 1/2 cup
Turmeric Powder - 1/4 t spoon
Non Spicy Red Chilly Powder - 1/2 table spoon
Salt - to taste
Curry leaves - 2 sprigs
Oil - 3 table spoon

Preparation:

1. Marinate prawns with turmeric, chilly powder, salt to taste and keep aside for 15mins.
2. Heat oil in a pan and add sliced onions, saute till it turns tender.
3. Add coconut and mix well, saute till its raw smell goes off.
4. Add marinated prawns and mix well.
5. Cover the pan with a lid and cook till the prawns ar cooked well.
6. Garnish with curry leaves.

Meen Molishan with Smelt Fish

Friends i am back here again!!!! I just became lazy after my holidays and then some personal reasons too...
Hope all my blogger buddies are doing great. Thanks to all for visiting my blog and following too.
At last I decided to post this which was lying in my draft for some time.

Ingredients:
Smelt fish - 6 no.s
Tomato - 1 no. big
Onion - 2 no.s small
Ginger Garlic Paste - 1/2 t spoon
Green chilly - 1 no. (Optional)
Turmeric powder - a pinch
Red chilly powder - 1/2 t spoon
Salt - to taste
Water - 1/2 cup
Cooking oil - 1 1/2 table spoon
Curry leaves - 1 sprig
Tamarind water - 1 cup
(Soak tamarind in half cup water, squeeze it and later filter the water and use it)

Marinating:
Red chilly powder - 1 t spoon
Turmeric powder - 1/4 t spoon
Salt - to taste
Mix these ingredients adding few drops of water and apply the mixture uniquely on the cleaned fish and keep aside for 15-30 minutes.

Preparation:

1. Clean the fish and marinate it with the above mentioned ingredients and keep aside for 15 minutes.
2. Heat an earthern pot (Chatti) and add oil.
3. Saute sliced onions till it becomes translucent.
4. Add red chilly powder, turmeric, ginger garlic paste, salt, green chilly and mix well.
5. Add sliced tomatoes and saute well till becomes tender.
6. Add 1/2 cup water, tamarind water and bring it to boil.
7. Add marinated fish pieces and cook for about 5 minutes.
8. Garnish with curry leaves.

Note: Once fish is cooked never use the spoon to mix as it will cause the fish pieces to break. Instead you can swirl the chatti.

Varutharacha Koondhal Curry (Squid Curry)

It is been few weeks I've made this curry, but was not able to post. Varutharacha curries are one of my favorite except the fact that it requires some roasting and grinding. But its taste compensate for all the efforts involved. Whenever I make it I always cook some extra rice. It is also a great combination with puttu.

Ingredients:
Koondhal (Squid) - 300 gm
Grated Coconut - 1 cup
Turmeric Powder - 1/4 t spoon
Coriander Powder - 2 t spoon
Chilly Powder - 1 t spoon
Dried Chilly - 2 nos
Potato - 2 small chopped into small cubes
Tomato - 1 medium sliced
Onion - 1 small sliced length wise
Green Chilly - 1 split into half
Cooking Oil - 2 1/2 table spoon
Salt - To taste
Curry Leaves - 1 sprig
Coconut Slices - chopped into fine pieces
Mustard Seeds - 1 t spoon

Preparation:

1. Clean and chop the squids into small square pieces.
2. Heat a pan and add one table spoon oil and roast the grated coconut.
3. Once it turns light brown add chilly powder, coriander powder, dried red chillies and roast it well.
4. Once roasted, transfer to a bowl and allow it to cool. Grind this into a paste using a mixer/grinder.
5. Take an earthern pot (chatti) and add the chopped squid pieces and cook it with 1 cup of water, chopped potatoes, turmeric powder, sliced onions, green chillies, tomato and salt.
6. Once cooked, add the grinded paste and cook for about 7 minutes and keep aside.
7. Heat a pan and add the remaining oil.
8. Splutter mustard seeds and add the coconut pieces.
9. Once fried add the curry leaves and transfer these contents to the curry.

Your delicious varutharacha koondhal curry is ready to serve with hot white rice or puttu.

Ney Meen Mutta Thoran (King Fish Egg Fry)

My Ammamma (granny - mother's mom) was very fond of fish eggs, especially sardine eggs and i do remember my mother preparing it specially for her. Those days my ammamma usually says "Buy Sardine, will get lots of eggs". Now my ammamma is no more. She passed away last May. Making these eggs just made me remember her words.

Ingredients:
Neymeen Mutta - 150 gm
Grated Coconut - 2 table spoon
Non Spicy Red Chilly - 1 no (Chop into thin round pieces)
Onion - 1 small (Chopped into fine pieces)
Curry Leaves - 1 sprig
Turmeric Powder - A pinch
Chilly Powder - 1/2 t spoon
Pepper Powder - 1/2 t spoon
Salt - To taste
Oil - 1 1/2 table spoon

Preparation:

1. Clean and slice the king fish eggs.
2. Heat a pan and add oil.
3. Add onions, chopped red chillies and saute well.
4. Add salt, turmeric powder, chilly powder and mix well.
5. Add sliced king fish eggs and mix well.
6. Add grated coconut, mix well and cover the pan with a lid and allow to cook (For around 2-3 minutes).
7. Sprinkle black pepper powder and garnish with curry leaves.

Varutharacha Kozhi Curry (Chicken Curry)

I rarely cook varutharacha kozhi curry, mostly because I am lazy to roast and grind the ingredients. So I mostly make chicken masala, stew or fries, which is much easier to make. But last weekend I decided to go for it as my hubby was home and was ready to help me :). I really love this with traditional kerala rice.

Ingredients:
Chicken - 800 gm (Chopped into medium cubes)
Coconut - 1 1/2 cup
Potato - 2 nos small (Chopped into cubes)
Onion - 2 medium (Sliced into half length wise)
Green Chilly - 2 nos (Split into half)
Tomato - 1 medium (Chopped into square shape)
Ginger - 1 inch (chopped into fine pieces)
Garlic - 3 cloves
Turmeric Powder - 1/2 t spoon
Red Chilly Powder - 1 1/2 t spoon (1/2 t spoon for roasting & 1 t spoon for marinating)
Coriander Powder - 1 t spoon
Chicken Masala - 1 t spoon
Dried Red Chilly - 2 nos
Curry Leaves - 1 sprig
Coriander Leaves - 2-3 sprigs
Salt - To taste
Cinnamon stick - 1 inch broken into pieces
Clove - 4nos.
Cardamom - 3 nos
Oil - 2 table spoon

Preparation:

1. Heat a pan and roast the coconut till light brown. Then add the dried red chillies, coriander powder, chicken masala and 1/2 t spoon of red chilly powder and fry for 5 mins. Keep it aside and let it cool.
2. Grind the roasted mix by adding a little water and make a smooth paste.
3. Marinate chicken with 1/2 t spoon of turmeric, salt, 1 t spoon of chilly powder and keep aside for 20 mins.
4. Heat a Chatti (Earthen Pot) & add oil. Add onion, green chillies and saute well.
5. Add ginger and garlic and saute for 5-10 seconds.
6. Add salt, turmeric and mix well.
7. Add potatoes and stir continuously.
8. Then add marinated chicken pieces together with the chopped tomatoes and mix well.
9. Cover the chatti with a lid and allow the chicken to cook over medium flame for about 10 minutes. In between open the lid and stir well.
10. Once the chicken is cooked, add the grinded paste, 3/4 cup of water and mix well and allow to cook for another 5 minutes with the lid open.
11. Add spices (Cinnamon stick, cloves and cardamom), curry leaves and switch off the flame.
12. Garnish with chopped coriander leaves.

Delicious varutharacha kozhi curry is ready. It is a great combination with rice, chappathi or porotta. This will be enough to serve 6 persons.

There are two ingredients missing here as I ran out of stock. Shallots and coconut slices.
Usually shallots will be sauted along with the onions and for tempering we use coconut slices.

Chemmeen Biriyani (Prawns Biriyani)

Chemmeen (prawns) biriyani is one of our favorites and it used to be a common item on the table when we have guests. A draft was lying in my blog for quite long time. Recently my hubby's friend had been complaining that he never got a chance to taste my chemmeen biriyani, while most of the other friends had a lot to say about it. Last weekend, being chinese new year, my hubby stuffed the fridge with some vegetables, chicken, fish and prawns as most of the shops are closed for 2-3 days. What a coincidence, the same friend gave a casual call on chinese new year and my hubby invited him for a lunch the next day and made it possible to publish this post!!!

Ingredients:
For Marinating Prawns:
Red Chilly Powder - 1 1/2 t spoon
Turmeric Powder - 1/2 t spoon
Salt - To taste

For Prawns Masala:
Prawns(Chemmeen) - 18 no.s
Onions - 1 1/2 medium (Slice to half length wise)
Tomato - 1 1/2 medium (Chop to fine pieces)
Green Chilly - 2 nos (Split into half)
Ginger - 1 inch (Chop to fine pieces)
Garlic - 3 cloves (Chop to fine pieces)
Red Chilly Powder - 1/2 t spoon
Coriander Powder - 1 t spoon
Turmeric Powder - 1/4 t spoon
Salt - To taste
Fennel Seeds - 1/8 t spoon
Curry Leaves - 2 sprigs
Oil - 3 table spoon

For Rice:
Jeera rice - 3 cups (Basmati rice is the best option)
Ghee - 1 table spoon
Water - 6 cups
Salt - To taste

For Garnishing
Cashew - 8 nos
Raisin - 8 nos
Cinnamon stick - 1 1/2 inch (Break it into small pieces)
Onion - 1 small (Chopped half lengthwise)
Flower spice - 3
Bay leaf - 3 (Cut into pieces)
Oil - 1 table spoon
Ghee - 1 1/2 table spoon
Cardamom - 3 nos
Coriander Leaves - 3 sprigs

Marination:
Mix salt, turmeric and red chilly powder with very little water. Mix it evenly on the cleaned prawns and keep aside for 15-20 minutes

Preparation:
For Prawns:

1. Heat oil in a deep sauce pan.
2. Add chopped garlic and ginger and saute it.
3. Add sliced onions and green chillies and saute until onions becomes soft.
4. Add salt, turmeric powder, coriander powder, red chilly powder, fennel seeds and stir for 15-20 seconds.
5. Add chopped tomatoes and stir for another 20-30 seconds till the tomatoes turn tender.
6. Add the marinated prawns and mix well and cover the pan with the lid. Cook over medium flame until prawns are cooked.
7. Once prawns are almost cooked add curry leaves.
8. Prawn masala is now ready. Keep it aside for mixing it later with rice.

For Garnishing:
We will first prepare the garnishing item as we can use the same oil and ghee for frying the rice.

1. Heat cooking oil and ghee in a wok.
2. Add sliced onion and saute it till deep golden brown.
3. Then transfer it to a plate.
4. Add rest of the spices (except coriander leaves) and heat it till fragrant.
5. Transfer these to a plate.

For Rice:
Wash and drain the rice using a colander.
Heat 6 cups of water in a separate bowl and boil it.

1. Add one more table spoon of ghee to the wok after transferring the garnishing items out of the wok.
2. Once heated add the dried rice and fry it till rice becomes firm and starts breaking.
3. Add boiled water, salt and close the lid and cook over low flame.
4. When water is almost over, turn off the flame. But don't open the lid and keep it aside for 15 minutes, until the rice is completely cooked.

Layering:
For layering we need a vessel big enough to hold rice and prawns. Or you can use the wok itself.

1. Put rice and prawns in alternate layers starting with rice.
2. Add chopped coriander leaves while adding prawns.
3. Garnish with initially prepared spices.
4. Cover the vessel with a well fitting lid (air tight) and heat over low flame for around 1 minute.
5. Keep the lid closed for another 10 minutes.

Prawns biriyani (Chemmeen Biriyani) is now ready to serve. I love it with yogurt & Coriander Chutney.

Ginger Chicken And Awards

Ingredients:
Chicken : 250 gm boneless, chopped into small pieces.
Light Soy Sauce : 1 1/2 t spoon
Vinegar : 1 t spoon
Corn Flour : 1 t spoon
Cooking Oil : 1 1/2 table spoon
Onion : 1 medium
Green Chilly : 2 nos
Coriander Leaves : 4 sprigs (Cut off the stem portion)
Curry Leaves : 1 sprig
Ginger Garlic Paste : 1 t spoon
Ginger : 1 1/2 inch (Finely sliced length wise (3/4 inch))
Black Pepper Powder : 1 t spoon
Salt : To taste

Preparation:

1. Marinate the chopped chicken pieces with vinegar, soy sauce, corn flour and a little salt and keep it for 20 minutes.
2. Grind chopped onions, coriander leaves, curry leaves and green chillies and make a paste and keep it aside.
3. Heat a pan with oil and shallow fry both sides of the marinated chicken pieces till it becomes firm and dry.
4. Add the ginger garlic paste and mix it.
5. Add the chopped ginger and stir well.
6. Add the grinded paste and mix well and heat for around 8 minutes. Stir occasionally.
7. Sprinkle salt if required.
8. Sprinkle the black pepper powder and mix well.

Delicious ginger chicken is ready to serve for 2 person. You can garnish it with coriander leaves.
Courtesy: Sanjay Thumma

Awards
Last week had been so exciting because lots of my friends remembered me!!!

Thanks a lot to Jisha, Sarah and Devi for sharing me the below award.

Thanks a lot to Sarah for sharing me the below award.

Thanks a lot to Devi and Sara's Corner for sharing me the below award.
Wow... 200 posts. What a great achievement. Congrats Sara.

I would like to share the above 3 awards with Sara's Corner, Nithya, Faiza Ali, Priya, Remya, Cicily, Fathima, LadyChef, Priya and Neetz. Please collect it and post it in your blog. Keep blogging. Njoy!!!

Thanks a lot to Neetz for sharing the below 3 awards with me.

I would like to share the above 3 awards with all my blogger friends. Please feel free to accept this and post it in your blogs. Keep rocking!!!!!!!

Egg Masala (Mutta Masala)

My very first attempt at cooking was with eggs. "Omlette" ," Bulls eye or Sun, Egg curry".It was my dad who taught me "Cooking with eggs". Thanks to my dad. Those times I used to tell my friends U know my dad cooks well. But luckily they never asked me what all does your dad cook? Now if i ask my dad Can you cook sambar? He will deifintely smile. Later I realized Eggs are Men's Favorite since my hubby also started the same with eggs.Very easy recipe for Bachelor's & Beginners to cook.

Ingredients:
Eggs (Mutta) - 4 no.s (Boil and keep it aside.)
Onions - 2 small (Chopped finely)
Tomato - 1 1/2 (Chopped Finely)
Ginger - 1/2 inch
Garlic - 3 cloves
Green Chilly - 2 no.s (Split into half)
Turmeric Powder - 1/4 t spoon
Chilly Powder - 1 t spoon
Chicken Masala Powder - 1 t spoon
Salt - to taste
Curry Leaves - 1 sprig
Coriander Leaves - few chopped
Cooking Oil - 1 1/2 table spoon

Preparation

1. Heat a pan & add cooking oil. Add chopped onions & green chillies. Saute it well till it turns tender.
2. Add ginger, garlic and saute well. Add salt to  taste, turmeric powder, chilly powder, chicken masala powder and mix well.
3. Add chopped tomatoes and stir till the tomatoes are soft.
4. Add a cup of water & cook over medium flame for about 5minutes.
5. Add the boiled eggs & spread the curry masalas over it. Add curry leaves & garnish with chopped coriander leaves.
6. Ready to serve. Simple & Good combination with chappathi.

Tips:
Remove the egg shell of the boiled eggs only once its cooled.
Instead of Chilly powder you can use black pepper powder.
Instead of eggs you can use boiled potatoes also & make it potato curry.

Njoy!!!!!!!!

Chemmeen Varutharachathu (Prawns Curry)

Chemmmeeen... This is my most favorite sea food. I have a craze for medium sized prawns, whether it is fried, curry or any thing. When I make varutharacha chemmeen curry, I always run short of rice that day. :)

Ingredients:
Chemmeen (Prawns) - 15 nos
Shallots - 10 nos (Chopped into fine pieces)
Onion - 1 medium (Chopped into fine pieces)
Tomato - 1 medium (Sliced into 4 parts)
Green Chillies - 3 (Split in half)
Ginger - 1 inch (Chop finely)
Garlic - 3 cloves (Chop finely)
Grated Coconut - 1 cup
Turmeric Powder - 1/2 t spoon
Chilly Powder - 1 1/2 t spoon
Coriander Powder - 1 1/2 t spoon
Curry Leaves - 1 sprig
Salt - To taste
Cooking Oil - 2 1/2 table spoon

Preparation:

1. Heat a pan and roast the grated coconut for around 6-8 minutes.
2. When turns slightly brown add chilly powder (1 t spoon), coriander powder (1 t spoon) and stir well till coconut is completely roasted (Around 6-8 minutes). Keep it aside and allow it to cool. Then grind it in mixer and transfer to a bowl.
3. Heat the man chatti (earthern pot) and add 1 1/2 table spoon cooking oil.
4. Once heated add shallots, onion, green chillies and saute it well till onions and shallots are tender.
5. Add salt, turmeric powder and mix well.
6. Add ginger and garlic and saute well.
7. Add remaining (1/2 t spoon) red chilly powder and coriander powder and saute well.
8. Add the cleaned prawns, sliced tomatoes and mix well.
9. Add 1 cup of water and cover the chatti with lid and allow to cook over medium flame.
10. Once prawns are cooked, add the prepared coconut paste and cook for another 5 minutes.
11. Heat a pan and add 1 table spoon of oil. Splutter mustard seeds and add curry leaves.
12. Transfer these contents to the chemmeen curry.
13. Delicious varutharacha chemmeen curry is ready to serve.
14. It is a great combination with steamed rice or puttu.

Sausage Fry (Sausage Fingers) And Awards

Ingredients:
Sausage : 4 no.s
Ginger Garlic paste - 1 t spoon
Turmeric Powder (optional) - 1/4 t spoon
Pepper Powder - 1 t spoon
Salt - to taste
Coarse Pepper - 1/2 t spoon
Curry Leaves - 1 sprig
Spring Onion - to garnish
Red Chilly - 1 no.(non-spicy) Split into half and sliced lengthwise
Cooking Oil - 4 table spoon

Preparation:

1. Split the sausage into half lengthwise.
2. Marinate with ginger garlic paste, turmeric, pepper powder, salt and sprinkle coarse pepper powder on the sausage and leave aside for 10 minutes.
3. Heat a pan & add 4 table spoon oil. Add marinated sausage and shallow fry it (both sides).
4. Add sliced chilly & curry leaves.
5. Garnish with spring onion.
6. Easy & simple fry is ready.

More Awards

Comes again the Kreative Blogger Award from Jisha Dil.(I luv to cal her Jish) (http://jishaskitchen.blogspot.com)
Thank you so much Jish for the luvly encouragement..
I luv to pass this award to all my blogger friends. Friends i request you all to feel free to accept this award & post it in your blog.

Here come again Beautiful blogger Award from Sarah (http://www.vazhayila.com/) & from Nithu
(http://nithubala-recipes.blogspot.com/).
Thank you so much Sarah & Nithu. These awards are an encouragement to me..

Would luv to pass this to
Lady Chef  http://yummychef.blogspot.com
Jisha http://jishaskitchen.blogspot.com/
Rekha  http://indianreceipes-rekha.blogspot.com/
 Priya http://recipes-priya.blogspot.com/
Beena http://mykitchen-been.blogspot.com/
Reshmi,http://reshmisfoodyworld.blogspot.com/
Sowmya http://gururaghav-gururaghav.blogspot.com/

Friends collect the awards and post it in your blog. Keep rocking!!!

Chicken Stew

Ingredients:
Chicken - 500gm (Half chicken cut into medium pieces)
Onion - 1 big (Sliced lengthwise)
Potato - 1 big (Chopped into square shape)
Coconut milk - 1/2 cup thick milk (100 ml)
Coconut milk - 1 cup thin milk (200 ml)
Green chillies - 2 nos. split into half
Ginger - 1" piece (Chopped into fine pieces & crushed)
Garlic - 3 big cloves (Chopped into fine pieces)
Pepper - 1 table spoon (Whole black pepper crushed into coarse powders)
Pepper powder - 1 1/2 t spoon
Cardamom - 3 no.s
Clove - 4 to 5 no.s
Cinnamon stick - 1" stick
Salt - to taste
Cooking oil - 1 1/2 table spoon
Curry leaves - 1 strip
Coriander leaves - 2 sprigs chopped

Preparation:

1. Marinate chicken pieces with salt & pepper and keep it aside for 15 minutes. 
2. Heat a deep sauce-pan and add cooking oil.
3. Add cardamom, cinnamon, clove and saute until its fragrant.
4. Add sliced onions, ginger, garlic, green chillies and saute well until the raw smell goes off.
5. Add marinated chicken pieces and fry it well till the chicken pieces become firm.
6. Add chopped potatoes ,salt to taste and thin coconut milk, mix it well & cook over medium flame with lids closed.
7. Cook for about 5 to 10 minutes until the chicken is cooked.
8. Lower the flame and add thick coconut milk.
9. Keep it for 2 mins. Add curry leaves.
10. Garnish with chopped coriander leaves.
11. It's now ready to serve with bread, vellappam or pallappam.

Fish Fry (Sting Ray)

Ingredients:
Sting Ray - 1no.(I have taken 8'' length chopped sting ray piece from market)
Turmeric Powder - 1/2 t spoon
Chilly Powder - 1 1/2 t spoon
Salt - 1 t spoon (to taste)
Cooking oil / Coconut oil - 5 - 6 table spoon

Marination:
Marinate the cleaned chopped sting ray pieces with turmeric, chilly powder, salt and keep it aside for 10 - 15 mins.

Preparation:

1. Heat a pan and add cooking oil to it.Wait for oil to get hot and bubbles to appear.
2. Add the marinated fish pieces to it , cover it with a lid so that oil wont spread outside, cook over medium flame one side of fish for 3 to 5 min.(Depends on what kinda fish) Repeat the same the other side too.
3. Off the flame and add curry leaves.
4. Transfer to a bowl & garnish with sliced onions.

Tips:
Coconut oil is best for frying fish since it add flavor to it..
Remove the excess oil from fish by keeping it on a tissue paper.
A very simple way of frying fish and saves time.

Unakka Chemmeen Chammandi

Ingredients:
Unakka chemmeen(Dried Prawns) - 20 - 30gms
Coconut - 1cup
Shallots - 5no.s
Curry leaves - 1 strip
Dried Red Chilly - 3 big
Salt  - to taste (1 t spoon)

Preparation:

1. Heat a pan and add unakka chemeen(Dried Prawns) and pat it well for 3 to 5mins (without any oil) and keep it aside and when its cooled add it in a mixer and make it in a powder form.
2. Mix it with coconut, dried red chilly, shallots, salt, curry leaves.Blend it well for just 30 sec.
3. Its ready and a very good combination for Rice, Porridge.

Aavoli Pollichathu (Pomphret Fry in Banana Leaf)

Ingredients:
Pomphret - 1 medium
Banana Leaf - 1 leaf
Turmeric Powder - 1 t spoon
Red Chilly Powder - 2 table spoon
Garlic - 2 cloves (Slice it thin and long)
Ginger - 1 small (1" in length) (Slice it thin and long)
Onion - 1 medium (Slice it length wise)
Salt - To taste

Marination:
Take turmeric powder, red chilly powder and salt in a bowl. Sprinkle some water and mix it well. Make sure that the mixture is not too solid.
Make thin slits width wise on the fish on both sides and apply the above mixture evenly on the fish and keep it for around 20-30 minutes.

Preparation:

1. Heat 1 banana leaf directly on the flames till it becomes soft.
2. Apply 1 tspoon oil evenly on the banana leaf.
3. Keep the marinated fish on the banana leaf.
4. Add the sliced ginger, garlic and onions along the side of the fish.
5. Pour one table spoon of oil on and around the fish.
6. Fold the banana leaf.
7. Heat a pan and place the folded banana leaf with fish and keep it over medium/low flame.
8. Cover the pan with the lid.
9. After around 5-7 minutes turn the fish, and keep the other side for frying around 5-7 minutes.
10. Now it is ready to serve. Garnish it with roundly sliced onions and curry leaves.

Tips:

If banana leaf is too long, don't fold it too many times over the fish. Just fold it on the sides and use a tooth pick to stick it.

Chicken Masala

Ingredients:
Chicken - 1 Kg (Sliced in medium pieces)
Onion - 3 medium (Sliced length wise)
Tomato - 3 medium (Sliced length wise)
Green chilly - 3 (Split lengthwise)
Ginger - 1 small (2" in length)(Sliced thin and long)
Garlic - 5 cloves (Sliced length wise)
Turmeric powder - 1/2 tspoon
Chilly powder - 1 1/2 table spoon for medium spicy. (If you want more spicy take more)
Coriander powder - 1 table spoon
Pepper powder - 1 table spoon
Chicken masala - 1/2 table spoon
Lime juice - 1 small lime
Cooking oil - 4 table spoon
Curry leaves - 2 strips
Fennel seeds -  1/2 tspoon

Clove - 5

Cardamom - 4
Cinnamon stick - 1 small (Split into pieces)

Marination:
Apply lime juice on the chopped chicken pieces & marinate with salt, turmeric, half the chilly powder, coriander powder & pepper powder specified above. Keep it aside for 20 to 30 mins.

Preparation:

1. Heat the cooking vessel and add the oil.
2. Once heated add the onions and cook it till it becomes tender.Add salt to taste.
3. Add the remaining chilly powder, coriander powder, pepper powder & chicken masala and stir well.
4. Add tomatoes, green chilly, ginger, garlic and fennel seeds and stir for around 20-30 secs.
5. Add the marinated chicken, close the lid and cook it over low flame. (There will be enough water coming from chicken and tomato. So don't add any water at all)
6. Check in between and stir to make sure that it doesn't stick to bottom.
7. Once chicken is cooked add curry leaves, clove, cardamom, cinnamon stick and close the lid for 2-3 minutes.
8. Now it is ready and transfer to a bowl and garnish with sliced carrots, sliced tomatoes and coriander leaves.

Koondal Molishan (Squid Molly)

Ingredients:
Koondhal(Squid) - 2 medium
Onion - 1 medium (Sliced length wise)
Tomato - 2 medium (Slice it in small square shape)
Green chilly - 2 (Split length wise)
Turmeric powder - 1/2 t spoon
Chilly powder - 1 t spoon
Salt -  To taste
Cooking oil - 1 1/2 table spoon
Curry leaves - 1 strip

Preparation:

1. Clean and slice squid into square shapes.
2. Add sliced squids, salt, turmeric powder and water(500 ml) in a pressure cooker and cook till three whistles.
3. Heat a pan and cooking oil.
4. Add sliced onions and green chillies and saute it well until turns golden brown.
5. Add tomatoes, salt, turmeric, chilly, and saute till tomatoes turns tender.Mash the tomatoes.
6. Add cooked squid pieces and mix it well.
7. Add a cup of water and cook for 3 to 5mins.
8. Garnish with curry leaves.
9. Ready to serve for 2 to 4 people.