Cut Mango Pickle

Preperation Time - 15-20 min

Ingredients:
Raw Mango - 1
Chilli Pwdr - 2 tbsp
Fenugreek Pwdr - 1/2 tsp
Asafoetida - 1/2 tsp
Curry Leaves
Oil
Salt for Taste

Preperation Method:
1) Cut the Mango into very small pieces.
2) Add all the other ingredients to the mango pieces and mix well.

Let the mango pickle set well. For this keep it for 1-2 days before you start using the pickle :-

Bread Chaat

Preperation Time: 5-10 min

Ingredients:
Bread - 4 pieces
Onion - 1 cup (chopped)
Tomato - 1/2 cup (chopped)
Chilly Pwdr - 1/4 tsp
Chat Masala- 1 tsp
Cummin Pwdr - 1 tsp
Corinader Leaves
Ghee - 2 tbsp

Preperation Method:
1) Cut the bread into small cubes and fry these pieces slightly in Ghee in a pan. Remove the bread pieces into a bowl.
2) Fry Onion, tomatoes and all pwdrs in the same pan for 1-2 min.
3) Add the fried bread pieces back to this pan and mix well.
4) Serve the mix in a plate garnished with corinader leaves, tomato, onion. Sprinkle little garam masala on top.

Tomato Pasta

Preperation Time: 20 min

Ingredients:
Any Pasta - 1 Pkt
Tomato - 1
Garlic - 2
Asafoetida - a pinch
Pepper Pwdr - 1 tsp
Salt for taste

Preperation Method:
1) Boil Pasata as per the directions given on the packet. Then drain the excess water off.
2) Boil Tomatoesand peel off the skin and remove the seeds.
3) Blend tomaotes and garlic together and make a puree.
4) Heat oil in a pan. Add tomato puree, asafoetida, pepper pwdr, salt and little water to the pan and boil for 5-10 min.
5) Add the cooked pasta to this sauce and mix well.

This dish can be served in small quantities as a snack.. If taken in larger quantity, can be served as a meal also.. :-

Vedakka Aviyal (Okra Aviyal)

Preperation Time: 25-30 min

Ingredients:
Okra (vendakka) - 1 lb
Coconut - 1 1/2 cup
Shellots - 1 cup
Green Chilli - 3 nos
Jeera Seeds - 1 tsp
Curry Leaves
Coconut Oil
Salt for Taste
Water

Preperation Method:
1) Cut Okra into 1 inch long pieces.
2) Blend coconut, 1 shellot, green chilly, jeera seeds together.
3) Heat oil in a pan. Add remaining shellots to the pan and saute for 3 min.
4) Add Okra pieces to the pan and fry until the moisture evaporates from the okra.
5) Add the blended mix to okra and mix well. Add water, cover with a lid and allow it to boil until the water evaporates.
6) Add curry leaves to the aviyal and switch off the flame.

Aloo Vada

Preperation Time: 40-45 min

Ingredients:
Potato - 1 big
Onion - 1/2 cup
Green Chillies - 3 nos
Coriander Leaves - 1/4 cup
Lemon Juice - 1 1/2 tbsp
Mustard Seeds - 1 tbsp
Cummin Pwdr - 1/2 tsp
Garam Masala - 1/2 tsp
Curry Leaves
Oil

For Batter -
Besan Flour - 1 cup
Garam masala - 1 tsp
Red Chilli Pwdr - 1/2 tsp
Coriander Pwdr - 1/2 tsp
Cummin Pwdr - 1/2 tsp
Water
Salt for Taste

Preperation Method:
1) Boil potatoes in water. When potatoes are boiled, drain the water and peel off the skin. Mash the potatoes nicely.
2) Heat oil in a pan, add mustard seeds and allow it to sputter. Add Green Chilly, onion, curry leaves, cummin pwdr and garam masala to the pan and saute until the onion becomes tender.
3) Add the mashed potatoes to the pan and mix well.
4) Switch off the flame and Add lemon juice and coriander leaves to the pan.
5) Make lemon sized balls from the mix in the pan and keep aside.
6) Make thick batter using the ingredients listed for batter.
7) Dip the potato balls in the batter and fry them in hot oil in a pan until the balls turns golden brown in color.

Serve Aloo vada hot with chutney (any) or tomato sauce :-

Green Spinach Thoran

Preperation Time: 15-20 min

Ingredients:
Spinach - 1/2 kg
Coconut - 1 cup
Green Chilly - 2 nos
Dry Red Chilli - 2 nos
Jeera Seeds - 1 tsp
Turmeric Pwdr - 1/4 tsp
Mustard Seeds - 1 tbsp
Urad Dal - 1 tbsp
Salt for Taste
Curry Leaves

Preperation Method:
1) Chop the spinach into very fine pieces.
2) Blend Coconut, Jeera, green chillies together.
3) Heat oil in a pan. Add mustard seeds and allow it to sputter. Add urad dal, dry red chilli and curry leaves to the pan.
4) Add spinach and salt to the pan and saute for a minute. Spinach will start oozing water. Allow the spinach to cook and when the water dries off, add the blended mix to the pan and cook for another 2-3 min.
5) Switch off flame.. Spinach thoran is ready :-

Potato Stew

Preperation Time: 25-30 min

Ingredients:
Potato - 1 (big)
Onion - 1/4 cup (chopped)
Green Chilly - 2
Ginger - 1 tbsp
Coconut Milk - 1/2 cup
Curry Leaves
Salt for Taste
Coconut Oil
Water - 2 cup

Preperation Method:
1) First cut potatoes into small cubes. Boil the potatoes with onion, green chilly, ginger and salt in water in a vessel.
2) When potato gets cooked, add coconut milk and boil for 5 min.
3) Add Coconut oil and curry leaves. Switch off the flame.

Potato stew can be a side dish for Rice, Chapati, Poori, Vellayappam, Idiyappam etc..

Chilli Onion Dip

Preperation Time: 5-10 min

Ingredients:
Shellots (chopped) - 1 cup
Chilli Pwdr - 1 tsp
Salt for Taste
Oil - 3 tbsp

Preperation Method:
1) Heat oil in a pan and add onion to it. Fry the shellots until it turns light brown in color.
2) Add Chilli pwdr and salt to this mix. Stir and mix these for 4-5 minutes.

This dip can be used along with any of the breakfast items like Idli, Dosa, Kozhukatta etc.. This hardly takes 5 mintes to make and adds spice to your breakfast plate :-

Kozhakatta

Kozhukatta is another one of my all time favorites.. This can be made very easily and does not involve ingredients. This can be had as a breakfast item or can be also made as a team time snack..

Preperation Time: 15-20 min

Ingredients:
Rice Flour - 1 1/2 cup
Coconut - 1/4 cup
Water
Salt for Taste

Preperation Method:
1. Take rice flour in a big bowl. Add Coconut and salt. Whisk all together.
2. Take water in a pan and boil it.
3. Add sufficient water to the bowl and mix it. Make a thick dough (roti/chapathi type)
4. Make small lemon size balls from the dough. Steam these or boil these in water for 10-15 min.

Serve with coconut chutney or onion chutney :-

Veg Pakoda (Cabbage and Spinach)

Preperation Time: 25-30 min

Ingredients:
Spinach (Chopped) - 1 cup
Cabbage (Chopped) - 1 cup
Besan Flour - 1 1/2 cup
Red Chilli Pwdr - 1 tsp
Asafoetida - 1/2 tsp
Coriander Pwdr - 1 tsp
Salt for taste
Oil

Preperation Method:
1) Make a thick batter using Besan Powder, all powders and salt. Split the batter into 2 bowls.
2) Put the chopped spinach into the mix in one bowl and chopped cabbage into the second bowl. Mix the contents well in both pans.
3) Heat oil in a pan. Take small quantities from both bowls and fry them in oil. Remove from oil when the pakoda turns golden brown in color. Repeat this until the contents are over in both bowls.

Serve hot with tomato ketchup :-

Cabbage Carrot Thoran

Preperation Time: 10-15 min

Ingredients:
Cabbage - 1/2 small
Carrot - 3-4
Coconut - 1 cup
Onion (chopped) - 1/2 cup
Ginger (chopped) - 1 tsp
Green Chilli (Chopped) - 1 tbsp
Pepper Pwdr - 1/2 tsp
Turmeric Pwdr - 1/2 tsp
Mustard Seeds - 1 tsp
Dry Red Chilli - 2
Curry Leaves - a few
Salt for taste
Oil

Preperation Method:
1. Grate carrot and cabbage into very fine pieces.
2. Heat oil in a pan. Add mustard seeds and dry red chilli to it. Allow it to sputter.
3. Add curry leaves, green chillies and onion to the pan. Sate for a minute.
4. Add carrot, cabbage, ginger and 1/4 cup water to the pan. Allow it to cook for 10 min (until water dries in the pan).
5. Add Salt, turmeric pwdr, pepper pwdr and coconut and mix well for a minute. Thoran is ready :-

Pavakka Kichadi (Bittergourd Coconut curry)

Preperation Time: 10-15 min

Ingredients:
Bittergourd - 1
Coconut - 3/4 cup
Green Chilli - 2
Mustard Seeds - 2 tsp
Curry Leaves - A few
Dry Red Chilli - 2
Salt for Taste
Oil

Preperation Method:
1) Cut bittergourd into very thin slices. Fry the slices in oil until golden brown color. Keep aside.
2) Grind coconut, green chillies into a fine paste. Add 1 tsp to the mix and blend it slightly. (Make sure that mix is not ground after adding mustard seeds as it will turn bitter).
3) Heat oil in a pan. Add mustard seeds and allow it to sputter. Add dry red chilli, curry leaves, ground mix, fried bittergourd and salt to the pan and continously stir the mix for 2-3 min.

Swtich off the flame and serve as a side dish with Rice :-

Egg Chilly Masala

Preperation Time: 15-20 min

Ingredients:
Boiled Egg - 2
Onion - 1 (big)
Tomato - 1
Green Chilli - 2
Red Chilli pwdr - 1 tsp
Coriander Pwdr - 1 1/2 tsp
Turmeric Pwdr - 1/2 tsp
Chicken Masala - 1 tsp
Kitchen King Masala (optional) - 1/2 tsp
Salt for taste
Oil

Preperation Method:
1) Cut each boiled egg into 4 equal pieces.
2) Heat oil in a pan. Add sliced onion, green chillies and saute until onion turns golden brown in color.
3) Add all powders into the pan and mix well. Saute for 2 min.
4) Add tomatoes, saute until tomatoes start to melt.
5) Add 1/2 cup water an egg pieces to the pan. Reduce the heat and cook for 10-15 min in low flame. Once the gravy becomes thick, remove the pan and serve hot :-

Kajjikkaya

Preperation Time: 25-30 min

Ingredients:
All purpose flour - 1 cup
Ghee - 1 tbsp
Cashew Nuts - A few
Raisins - A few
Sooji Rava - 1/2 cup
Coconut - 1 cup
Sugar - 1 cup

Preperation Method:
1. Take all purpose flour, ghee in a bowl. Add sufficient water and mix well to make a rough dough.
2. Heat balance ghee in a pan. Fry cashews and raisins in ghee. Add Sooji into it and saute until Sooji turns light brown in color.
3) Add coconut to the pan and saute until the mix turns golden brown in color. Add sugar to this, mix well and switch off the flame.
4) Take some dough and spread it the way we do for making Puri (Small circle shapes around 2-3 inch radius).
5) Put the mix in center of the dough spread. Then, take one side of the spread and join with the other side so that the mix remains inside the enclosed spread. Press the edges with a fork to make sure it is completely closed.
6) Heat oil in a pan. Add Kajjikka to the pan and fry till it turns golden brown in color.

Kajjikka can be used without getting spoit for 10-15 days.

Navaratan Kurma

Navaratan Kurma is a thick gravy of vegetables, fruit and whole masala mix and is one of the most liked and favoured dishes in Northern part of India..

Navaratan Kurma gets its name from the use of Nine main ingredients in preperation of this dish. 9 ingredients used in making this dish are Potato, Beans, Carrot, Cauliflower, Cashews, Raisins, Paneer, Grapes and Pineapple.

Preperation Time: 30-40 min

Ingredients:
Potatoes - 1 cup
Carrot - 1 cup
Beans - 1 cup
Cauliflower - 1 cup
Cashews - 1/2 cup
Raisins - 1/4 cup
Red Grapes - 1/2 cup
Pineapple chunks - 1/2 cup
Fried Paneer - 1/2 cup
Onion - 1/2 cup
Bay Leaves - 2
Cinnamon Stick - 1
Cloves - 3
Cardamom - 1
Jeera Seeds - 1 tsp
Ginger Garlic paste - 1 tbsp
Green Chilli - 3
Corinader Leaves - 1/2 cup
Cummin Pwdr - 1 tsp
Coriander Pwdr - 1 tsp
Chopped Nuts - 1/4 cup
Pepper Pwdr - 1/2 tsp
Salt for Taste

Preperation Method:
1) Cut all the vegetables into small cube sizes
2) Boil the vegetables for 15 minutes. Of this, boil potato, carrot and beans together for 10 minutes and then add the cauliflower pieces for the last 5 minutes.
3) Drain the excess water soon after boiling (otherwise vegetables will absorb this excess water). Keep this excess water aside as this can be added later if required for the gravy.
4) Take a small pan and add water, Cashews, onion. Allow it to boil. Grind this to a fine paste.
5) Heat oil in a wok. Add bay leaves, whole garam masala, jeera and allow it to sputter.
6) Add ginger garlic paste to the wok and mix well.
7) Add the ground paste and cook the mix on a low flame.
8) Add green chillies, corinader pwdr, cummin pwdr and saute for a min. Add water to the wok and allow it to boil.
9) Add cooked veggies, fried paneer, red grapes, pineapple, raisins, nuts and salt and mix well. Add pepper pwdr and cook mix for 15 min on low flame.

Serve hot with Chapati/Roti :-

Coconut Fish Curry

Preperation Time: 15-20 min

Ingredients:
Fish (Pomphret) - 2
Coconut - 1 cup
Kudampuli - 2
Green Chilli - 3
Ginger - A small cube
Shellots - 3
Red Chilli Pwdr - 1 1/2 tsp
Turmeric Pwdr - 1/2 tsp
Curry Leaves - A few
Salt for taste
Coconut Oil

Preperation Method:
1) Cut fish into 1 inch long pieces
2) Grind coconut, 1 shellot, all powders and keep aside.
3) Heat oil in a wok. Add balance shellots, Gr chillies, Ginger, curry leaves and saute for a minute.
4) Add the ground mix, Kudampuli, sufficient water, fish pieces and salt to the Wok.
5) For the first 5 minutes, boil the contents in the wok in high heat. Then reduce it to low flame and allow the contents to cook.
6) When oil starts appearing on the top, switch off the heat.
7) Sprinkle some more curry leaves on top.

Serve the hot and spicy Coconut fish curry with Rice :-

Mutter Paneer

Preperation Time: 20-25 min

Ingredients:
Green Peas - 2 cups
Paneer Cubes - 1/2 cup
Tomato - 2
Ginger - 1 inch piece
Green Chilli - 2 to 3
Cloves - 2
Cinnamon Stick - 2 inch stick
Bay Leaf - 1
Turmeric Pwdr - 1/2 tsp
Chilli Pwdr - 1/4 tsp
Coriander - 1 tsp
Cummin Pwdr - 1/2 tsp
Cummin Seeds - 1 tsp
Sugar - 1 tsp
Salt for taste
Oil

Preperation Method:
1) Soak green peas in water for around 6 hrs . Then cook the peas in a pan for around 10-15 minutes.
2) Grind tomato, ginger and green chilles into a fine paste.
3) Fry paneer cubes in ghee until paneer turns light brown in color. After frying, put the panner in cold water for around 30 min.
4) Heat oil in a pan, add cummin seeds and allow it to sputter.
5) Add cloves, cinnamon stick and bay leaf into the pan and stir for a while.
6) Add the tomato puree and all powders to the pan. Mix well and cover the pan with a lid. Allow it to cook for 3-5 min.
7) Add the cooked green peas, paneer cubes and sugar into the pan and mix well. Add water and cover the pan with lid. Cook for 3-5 min.

Serve Mutter Paneer with Chapathi/Roti.. :-

Uzhunnu Vada

Preperation Time: 45-50 min

Ingredients:
Urad Dal (Whole) - 2 cups
Baking Powder - 1/2 tsp
Shellots - 1/2 cup
Green Chilli - 5-7 nos
Ginger - a small piece
Curry Leaves
Salt for Taste
Oil

Preperation Method:
1) Soak Urad Dal for atleast 1-2 hrs. Then grind the Urad Dal (without adding water) into a fine paste.
2) Mix chopped green chillies, shellots, curry leaves, ginger, salt and baking powder well with the ground Urad Dal in a bowl. Keep mixing this mix with hand for atleast 3-5 minutes so that all the components come together and the dough gets well aerated.
Note - One you complete mixing, then take some water in a bowl and put some dough mix into it. If the dough remains afloat and intact without spreading in water, then it is ready for frying.
3) Heat oil in a pan.
4) Then, dip your hand in plain water, take some ground mix in your hand and roll the mix in your hand to make a round shape. Then make patties out of this and make a hole in the middle.
5) Deep fry this in Oil until it turns goden brown in color.

Serve the crispy and hot Uzhunnu Vada with Coconut Chutney and Sambar :-

Goan Style Fish Fry

Fish fry is one of the common and liked sea foods and there are many ways of preparing it.. Naked Fry, Rawa Fry, Masala Fry etc are a few to name.. Here I am putting a recipe for Goan Style Fish Fry using Bread Crumbs.. Try it out..

Preperation Time: 10-15 min

Ingredients:
Pomphret - 2 nos
Tamarind Paste - 1 tbsp
Turmeric Pwdr - 1/2 tsp
Red Chilli Pwdr - 1 1/2 tbsp
Jeera Pwdr - 1 tsp
Garlic (Chopped) - 1 tbsp
Ginger (Chopped) - 1 tbsp
Egg - 1
Bread Crumbs - 1 cup
Salt for taste
Water - 1 to 2 tbsp
Oil

Preperation Method:
1) Make a paste using all the ingredients listed above except Bread Crumbs, Egg and Oil.
2) Marinte the fish pieces using the paste. For best results, keep the marinated fish refrigerated for 24 hrs before using. If not, keep the marinated pieces aside for atleast 30 minutes to 1 hour.
3) Add salt to the egg and beat the Egg slighlty.
4) Dip the fish in egg and then Dip it in the Brad Crumbs. Make sure that Bread crumbs covers the entire fish completely.
5) Heat oil in a pan and fry the fish pieces. Turn the fish upside down and make sure that the fish is fried unformly on either side.

Goan Style Fish Fry is ready and can be served as a Starter for a meak or as a side dish with Rice or any rice item :-

Aviyal

Aviyal is another traditional dishes of Kerala.. Though there are variations of Aviyal prepared in other South Indian states, Aviyal prepared in Kerala differs from them in the fact that it is made thick with very little gravy.

Main thing about Aviyal is that there is no definite list of vegetables to be used for making it.. Any vegetable that we can get can be used in making it.. Also another interesting fact to note is that, any vegetable that you use for making Aviyal should be cut into uniformally long and semi thick slices.. Aviyal is one of the most favorite dishes of me and my family. Here is the recipe.. Try this out..

Preperation Time: 20-25 min

Ingredients:
Coconut - 1 1/2 cup
Raw Plantain - 1 cup
Cucumber - 1 cup
Raw Mango - 1/2 cup slices
Long Beans - 1 Cup
Drumstick - 2 nos
Yam - 1 cup
Green Chillies - 3 nos
Jeera seeds - 1 tsp
Shellots - 2 nos
Turmeric Pwdr - 1/4 tsp
Red Chilli Pwdr - 3/4 tsp
Salt for Taste
Curry Leaves
Coconut Oil
Water - 2 cups

Preperation Method:
1) Blend coconut, jeera, shellots and 1 green chilly slightly.
2) Cut all the vegetables into 2 inch long semi thick slices. Make sure that all the vegetables (except drumsitck) are cut in this manner uniformly.
3) Heat water in a wok. Add all the vegetables, salt and all the powders to the wok. Cover the lid and allow it to cook well (approx 10-15 minutes)
4) Add the ground coconut mix to the wok and boil for another 3-5 minutes.
5) Sprinkle curry leaves and coconut oil on top of the mix and mix well. Switch off the flame.

Note: If you do not have raw mango, you can use curd/yogurt also instead.

Chicken Masala

Preperation Time: 25-30 min

Ingredients:
Chicken - 1/2 kg
Onion - 2 big
Tomato - 2
Potato - 1 small
Green Chilli - 4
Dry Red Chilli - 5
Cloves - 4
Pepper Seed - 5 nos
Cinnamon Stick - 2 inch sticks - 2 nos
Fennel Seeds - 1 1/2 tbsp
Garlic - 1 tbsp
Ginger - 1 tbsp
Turmeric Pwdr - 1/2 tsp
Red Chilli Pwdr - 1 tbsp
Coriander Pwdr - 1 1/2 tbsp
Chicken Masala - 2 tbsp
Salt for Taste
Oil

Preperation Method:
1) Cut the chicken into medium sized pieces.
2) Cut the onion and tomato into long thin slices. Also cut the potato into small cubes.
3) Dry fry cloves, cinnamon, fenugreek seeds, ginger, garlic, pepper, dry red chillies and turmeric powder for 3-5 minutes.
4) Grind this mix into a fine paste. (add little bit water while grinding to make the paste).
5) Heat oil in a wok. Add green chilli and onion and fry until onion turns golden brown in color.
6) Add tomatoes and fry until tomatoes become tender and starts to melt. Keep this mix aside.
7) Add all powders into the same wok (this way we can use the same oil again). Add the ground masala mix to it. Fry this mix well for 2-3 minutes.
8) Add the potatoes and chicken pieces to this and mix well. Make sure that the potato and chicken pieces are coated well with the powders and masala.
9) Add little bit water to the work. Boil the mix in low flame for 15-20 minutes. (Make sure that you add low amount of water since chicken pieces will already have water in them). Remove the chicken masala from the heat when the gravy becomes semi thick.
10) Granish with some coriander leaves.

Fish Curry with Coconut milk

Preperation Time: 30-40 min

Ingredients:
Pomphret - 2 Medium size
Coconut Milk (Thick) - 1/2 cup
Shellots - 5 to 7
Red Chilli Pwdr - 1 1/2 tbsp
Turmeric Pwdr - 1/4 tsp
Coriander Pwdr - 1 tbsp
Pepper Pwdr - 1/2 tsp
Fenugreek Pwdr - 1/2 tsp
Kudampuli - 2 pieces
Curry Leaves
Salt for taste
Coconut Oil
Water

Preperation Method:
1) Dry fry shellots and all the powders except fenugreek and pepper powder in a pan for 3-5 min.
2) Switch off the flame. Add fenureek pwdr and pepper pwd to the fried mix and grind it to make a fine paste.
3) Take a pan and add this mixture to it. Mix 1 tbsp of coconut milk with 1 cup of water and add it to the pan.
4) Add Kudampuli, Fish and some curry leaves to the pan and allow it to boil on high heat.
5) When the first set of bubbles start coming in the pan, reduce the heat to a low flame and allow the mix to boil for another 15-20 min. This will make the mix more thicker and also will help in getting the salt and the powders/masala coat well with the fish.
6) Mix the remaining cocnut milk in 1/4 cup of water and add it to the pan. Boil for another 2-3 minutes.
7) Put some coconut oil and curry leaves on top of the mix and close it for some time.

Spicy Fish curry in coconut milk is ready to be served with Rice :-

Lemon Pickle

Preperation Time: Almost 1 hr

Ingredients:
Lemon (Vadukapuli) - 1 kg
Green Chilli - 10 to 12
Red Chilli Pwdr - 2 tbsp
Hing (Asafoetida) - 1/2 tsp
Curry Leaves
Salt for Taste
Vinegar - 3 tbsp
Water - 1/2 cup

Preperation Method:
1) Cut lemon into small cubes and Green chillies into small round shapes
2) Take a pan. Add Hing, curry leaves, salt, red chilli pwdr and water and allow it to boil.
3) Add Lemon and green chilli to this. Allow it to boil for some more time until lemon starts melting.
4) Switch off the flame and allow it to cool.
5) Add vinegar and keep the pickle in a air tight container.

Let the pickle be in the container for atleast 3-4 days before you start using it. This will allow the lemon to become soften and more tastier. :-

Inji Curry (Ginger Pickle)

Preperation Time: Almost 1 hr

Ingredients:
Ginger - 1/2 kg
Green Chillies - 6 to 8
Mustard Seeds - 1 tbsp
Tamarind Paste - 1/4 cup
Jaggery - 1/2 cup
Red Chilli Pwdr - 1/2 tsp
Turmeric Pwdr - a pinch
Curry Leaves
Salt for Taste
Oil
Water - 1 cup

Preperation Method:
1) Cut ginger into very thin and small pieces.
2) Cut green chillies in round shapes.
3) Heat oil in a pan. Add mustard seeds and allow it to sputter.
4) Add ginger and green chillies into the pan and saute until ginger turns light brown in color. Keep aside this mix.
5) Take another pan. Add tamarind paste, red chilli pwdr and water to the pan and allow it to boil.
6) Add the ginger and green chilli mix, jaggery and salt to the pan.
7) Reduce the heat and allow it to boil. Let this boil for 15-20 minutes or until the mix turns into a semi thick mix.
8) Allow it to cool. Keep this in a air tight closed bottle in refrigerator.

This ginger pickle goes very well as a side dish with rice. If kept in a air tight bottle and in refrigerator, this pickle can be used for atleast 2-3 months without getting bad.

Chicken Butter Fry

Preperation Time: 25-30 min

Ingredients:
Chicken (Boneless) - 1/4 kg
Butter - 1/2 stick (2 tbsp)
Red Chilli Pwdr - 1/2 tbsp
Coriander Pwdr - 1/2 tbsp
Chicken Masala - 1/2 tsp
Tandoori Chicken Masala - 1/2 tsp
Garam Masala - a pinch
Turmeric Pwdr - a pinch
Salt for taste
Oil for frying

Preperation Method:
1) Cut the chicken into small pieces. Marinate the pieces with all powders and salt and keep aside for 30 minutes.
2) Heat oil in a pan. Add butter to the pan. Put the chicken pieces into the pan and fry until the pieces turn golden bown in color.
3) Chicken Butter fry is ready.. Can be served as a starter dish also :-

Tindora Onion Fry (kovakka Mezhukkuvaratty)

Preperation Time: 15-20 min

Ingredients:
Tindora - 1/2 kg
Onion - 1
Red Chilli Pwdr - 1/2 tsp
Turmeric Pwdr - 1/4 tsp
Oil
Salt for Taste

Preperation Method:
1) Cut Tindora into long slies.
2) Heat oil in a pan. Add the tindora pieces, all powders and salt into the pan and mix well.
3) Saute occassionally for 10-15 min. Add onion when then Tindora starts getting cooked/fried and saute for another 4-5 minutes until onion turns golden brown in color.
4) Tasty Tindora fry is ready. Serve as side dish with Rice:-