Spinach Vegetable Curry

Ingredients

Spinach 1/2 kg
Large brinjal diced 1
Large radish diced 1
Cubed potatoes 2
Chopped cauliflower 125 gm
Shelled green peas 1/2 cup
Grated coconut 1/2 cup
Green chillies 4
Turmeric powder 1 tsp
Chilli powder 1/2 tbsp
Cumin paste 1 tbsp
Coriander paste 1 1/2 tbsp
Garam masala 1/4 tsp
Salt to taste
Oil 1/2 cup

Method:

Clean and trim the spinach and remove the stalks. Put spinach in a vessel, add a little salt and cover it. Let it cook in its own juice.
Mash it well after it is cooked and remove from fire. Heat oil and fry the vegetables one at a time till lightly brown and put aside. Sauté the garam masala and add the spinach and the rest of the seasoning.
Add the rest of the vegetables and green chillies when the spinach appears cooked. Cook for 10 minutes. Add a quarter cup water if the mixture sticks to the pan. Add salt and grated coconut. Mix well and remove from pan. Garnish with coriander leaves.

Kerala Paratha

Ingredients:
Allpurpose flour(Maida) - 2
Wheat Flour - 1/4 cup
Eggs - 2 nos
Milk - 1/2 glass
Soda powder - 1/2 tsp
or 1 tsp Sugar - A little
Salt - As reqd
Oil - As reqd

Method: Mix together maida and wheat flour in a vessel. Add oil and the rest of the ingredients and make a soft dough. Make sure to pat the dough hard on a clean surface to make it soft. Cover the dough with a wet cloth for aleast 4 hrs. Before making the porottas, knead the dough once again with hands. On a clean surface, rub oil. Make small balls off the dough and roll them out like chappathis but in oval shape. Make pleats so as to look like a hand made paper fan. Roll it holding on one end to form a round. This is done to get the layers. Then roll out to make it like a chappathi. Make sure to roll only on one side with the chappathi stick. Put this on a pan on low flame till the porotta is ready. Once done, use both hands and pat on the sides of the porotta to get the layers.

Wheat Puttu

Ingredients:

Wheat flour - 500 gm
Grated coconut - half a coconut
Salt - to taste


Method:

Fry the wheat flour, till it`s colour is slightly changes just like frying rava. Keep it aside in a wide mouthed bowl. Add some salt to a cup of warm water and sprinkle it evenly over the flour and mix it like the rice puttu. Spread a clean, slightly moistened cloth over an idly thattu and spread the flour evenly. Spread the grated coconut over it. Cover with the lid and cook till steam comes out. Serve hot.

Fish Tikka

Ingredients:
Fish- 1 lb (any fish of your choice)
Medium Onions- 3
Ginger- 1 inch piece
Garlic- 6 cloves
Garam masala- 1/2 tsp
Roasted Cumin powder- 1 tsp
Bread Crumbs- 3 tablespoons
Eggs- 2
Salt to taste
Oil- 5 tablespoons.




Method:

Mince the onion, ginger and garlic together. Steam the fish. Remove the skin & the bones and Mash them. Add the onion-ginger-garlic mixture, breadcrumbs, garam masala, well-beaten eggs, salt and cumin powder to the fish. Mix well to make a homogeneous mixture. Make lemons sized balls out of the mixture and flatten them into thick patties. Heat 2 tbs of oil in a shallow frying pan and fry few at a time until both sides become golden brown (turn it once). Repeat this until all the patties are fried (Pour some oil every time you replace them). Serve hot.

Prawns Curry

Ingredients:

14 oz (400 g ) large fresh peeled prawns
2 tablespoons coriander seeds
1 /2 tablespoon cumin seeds
1 tablespoon paprika
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
4 cloves of garlic, peeled and crushed
1 piece of ginger ( 1 inch - 2.5 cm peeled and grated
14 oz (400 g ) tin of coconut milk , shaken
1 tablespoon tomato purée
1 red pimento, deseeded and cut very small
1 lime
salt to taste

Method:

grind the coriander and cumin seeds fine.roast them in a large frying pan adding one by one the other spices and the pimento as well.now add the grated ginger and the crushed garlic.stir in the coconut milk, tomato purée and salt.simmer slowly for 10 minutes until sauce reduces.add the prawns and simmer stirring from time to time until prawns change to pink.squeeze limejuice over the curry.serve with long grain rice mixed with wild rice, warm naan bread and a bowl of deseeded cubed cucumber mixed with yogurt.