Fish (Canned Tuna) Thoran

Ingredients:

• Canned Tuna 2
• Onion 2 big
• Ginger chopped 1 tsp
• Garlic chopped 1 tbsp
• Coconut (dry) 5 tbsp
• Turmeric pdr 1/2 tsp
• Corriander pdr 2 tsp
• Chilly pdr 2 1/2 tsp
• Garam masala 1/4 tsp
• Mustard seeds
• Curry leaves
• Salt
• Oil

Open the can and squeeze out the water from the tuna. Heat oil in a pan and add mustard. When it starts spluttering, add curry leaves, chopped onion and salt. Saute well. When it turns light brown, add turmeric, chilly, corriander and garam masala into it and mix well. Add tuna and coconut into it. Saute it in high flame for the first 10 minutes. Reduce the heat to med flame and stir it well till it turns dry.

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Creamy Chicken Curry

Ingredients:

• Chicken 1kg
• Onion 2 big
• Ginger 2tsp chopped
• Garlic 2 tsp chopped
• Green chilly 5 to 6
• Turmeric pdr 1/2 tsp
• Corriander pdr 11/2 tsp
• Chicken masala 11/2 tsp
• Pepper pdr 1/2 tsp
• Vinegar 1/2 tsp
• Fresh cream 1/2 cup
• Curry leaves
• Mustard
• Water
• Salt
• Oil

Clean and cut the chicken into medium pieces. Heat oil in a pan and add mustard and curry leaves. When it starts spluttering, add onion, green chilly, ginger, garlic and salt. Saute well. When it turns light brown, add all powders and roast it well in low flame. Add chicken pieces into it. Then add little amount of water and vinegar and cook well till it turns soft. Reduce the fire and add fresh cream into it. Saute it for another couple of minutes and remove from heat.

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Brinjal Curry

Ingredients:

• Brinjal 6 no:s
• Coconut 1/2 cup
• Corriander powder 2 tbsp
• Chilly powder 1/2 tbsp
• Garlic pod 1
• Onion 1 small
• Tomato 1
• Tamarind(gooseberry size)
• Turmeric powder 1/4 tsp
• Salt required
• Oil

Fry coconut with coriander powder, chilly powder, garlic pod and a small piece of onion in oil, in a pan until it turns brown. Grind it to a paste and keep it aside. Cut the onion and saute it in a pan. Add the cut tomato into it and saute again. Split the brinjal lengthwise into four and add them to the pan. Add tamarind, salt and tamarind paste. Once the brinjal is cooked, add the coconut paste and boil it. Remove from heat and garnish with curry leaves and corriander leaves.

[Courtesy: Sudeepa Pramod]

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Gajar Halwa

Ingredients:

• Carrot(grated) 1/2 kg
• Milk 1 1/2 cup
• Sugar 1 cup
• Ghee 2 tbsp
• Cardamom pdr 1/4 tbsp
• Cashewnut splits
• Chopped almonds 2 tbsp

Pressure cook the carrot with milk for one whistle. Transfer this to a heavy kadai or non-stick pan and stir until complete moisture is absorbed. Add sugar and cardamom powder. Fry for few more minutes till it becomes dry and remove the mixture from heat. In another pan, fry the cashewnuts and almonds. Add the mixture into this and mix well. Season it with split almonds. Serve warm or at room temperature.

[Courtesy: Sudeepa Pramod]

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