Palai Fish Curry Recipe

Fish - 1/2 kg Shredded coconut - 1/2 cup Red chilly powder - 1 - 2 tbsp Ginger(chopped) - 1 tsp Turmeric powder - 1/4 tsp Coriander powder - 1/4 tsp Kukum star(Kudam puli) - 1 - 2 pieces Small onions(Kunjulli) - 3 nos Green chillies - 4 nos (split the ends) Coconut oil - 1 - 2 tbsp Mustard seeds - 1 tsp Curry leaves - 2 stems Water - 1 cup Salt - As reqd

Preparation Method of Palai Fish Curry Recipe

1)Cut fish into small pieces. 2)Boil kudam puli with 1/2 cup of water in a deep vessel(preferably meen chatti) for 5 mins. 3)Grind together shredded coconut, chilly powder, turmeric powder, coriander powder, ginger and a small onion, into a smooth paste along with a little water. 4)Add the above paste along with the fish pieces into the deep vessel. 5)Add green chillies and curry leaves. 6)Add salt to it and mix well. 7)Cover and simmer, until the fish is cooked through and tender. 8)Heat oil in a small frying pan. 9)Splutter mustard seeds. 10)Add the chopped small onions and fry, till they turn brown in colour. 11)Pour this into the cooked fish curry.

Nankatai

Ingredients:

Sugar

USA - one and half cups

India - one cup

Vegetable shortening - a little less than one cup (I used dalda brand from Indian store)

Maida flour - approximately two cups

Cardamom powder - half teaspoon

Method:

Grind the sugar and transfer it to a large mixing bowl.

Add the vegetable shortening and cream the mixture using an electric hand mixer.

When the content becomes creamy and light add the cardamom powder and flour and mix well, using your hand.

The consistency should be soft and at the same time you should be able to make balls out of it.

Preheat the oven to 375 degrees.

Make small balls out of the dough and arrange neatly in a non stick cookie tray. Press a little on top of each ball. You can use a fork to dent lines on the top.

Place in the preheated oven and bake for approximately six to seven minutes and take the tray out. Allow it to cool completely in the same tray.

Mathanga curry Recipe

Pumpkin / mathanga - 3 cups, peeled and cut into 1" cubes

Grated coconut - 1/2 cup (fresh works best but you can use frozen too)

Cumin / jeera / jeerakam - 1 tsp

Green chillies - 2, or to taste

Turmeric powder - 1/4 tsp

For tempering

Mustard seeds - 1/4 tsp

Urad dal - 1 tsp

Grated coconut - 4 tbsp
Shallots - 3, sliced

Red chillies - 3

Curry leaves - a few

Coconut oil - 2 tsp

1. Boil the pumpkin in 1/4 cup water with salt and turmeric, until soft. This should take about 7 to 10 mins.

2. Grind coconut, green chillies and jeera to a paste with requred amount of water. Add this to the cooked pumpkin and keep fire on sim. Adjust water if the curry is too thick at this stage. Add spoonfuls at a time so that it doesn't get too watery. If curry is too watery, then let it boil or add 1 tsp of rice flour mixed in 2 tsp water. Cook until desired consistency is reached, add salt and keep aside.

3. Heat oil in a pan and add the mustard seeds. When they pop, add the urad dal, shallots and red chillies. Fry until the dal turns golden brown and the shallots turn transparent. Tear curry leaves and add to this. Mix well and pour directly over the cooked pumpkin curry.

4. In the same pan, add the 4 tbsp coconut and fry on low heat till crispy and golden brown. Mix this into the curry and serve with steamed rice and pickles. Adding the fried coconut in the end is very important for the flavour of the curry so don't skip this step!

CHICKEN & SNOW PEAS STIR - FRY

1 tbsp. butter
1 whole chicken breasts, skinned, boned & cut into strips
1 c. snow peas, blanched (can substitute several broccoli spears, blanched & cut into 1 inch pieces)
1 garlic clove, minced
1/2 tsp. minced pared ginger root
3/4 c. canned ready-to-serve chicken broth
2 tbsp. soy sauce
2 tsp. cornstarch
Pepper to taste

In 10-inch nonstick skillet, heat butter over medium-high heat until bubbly and hot; add chicken and cook, turning when necessary, until lightly browned on all sides, 3 to 4 minutes. Remove from skillet and set aside.

To same skillet add snow peas (or broccoli), garlic, and ginger and saute for 1 minute. In a small mixing bowl combine broth, soy sauce and cornstarch, stirring to dissolve cornstarch; add to snow pea mixture and return chicken to skillet. Reduce heat to low, add pepper and cook, stirring occasionally, until sauce is thickened, 5 to 10 minutes. Serve over hot rice. Makes 2 servings.