Tomato Curry with Meat Masala

Ingredients:

• Chopped tomato 3 med
• Sliced shallots 1/4 cup
• Grated coconut 1/2 cup
• Turmeric pdr 1/2 Tsp
• Meat masala 2 Tsp
• Chilly pdr 1 Tsp
• Mustard seeds
• Curry leaves
• Dry chilly 2
• Water
• Salt
• Oil

Chop the tomato well. Grind together coconut, turmeric pdr, chilly pdr and meat masala into a fine paste and keep it aside. Heat oil in a kadai and add mustard seeds. Allow it to splutter and add curry leaves, sliced shallots and splitted dry chilly. Saute till it turns golden brown. Add chopped tomato, salt and little water into it and cook well. Then pour the grounded paste along with rqd amount of water and heat it in low flame. Mix well and remove it from fire.

[Recipe Courtesy: Vanitha]

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Avalose Podi

Ingredients:

• Raw rice 1/4 kg
• Cumin seeds 1 Tsp
• Grated coconut 1
• Salt little

Soak rice for few minutes and drain the excess water. Powder it well. Add grated coconut, salt and cumin seeds into rice flour and mix well using hand. Keep it aside for 30 mins. Heat cheenachatti (wok or kadai) or other thick bottom pan and roast the flour mix. Stir it continously till it turns golden colour. Remove it from fire and kept in an air tight container. Serve it with sugar.

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Lemon Rice

Ingredients:

• Cooked basmathi rice 2 cup
• Coriander leaves 1/2 cup
• Cumin seeds 1/2 Tsp
• Mustard seeds 1 Tsp
• Channa dal 1 Tbsp
• Urad dal 1 Tsp
• Peanuts 1 Tbsp
• Dry red chilly 2
• Green chilly 2
• Chopped ginger 1 Tsp
• Turmeric pdr 1/4 Tsp
• Lemon juice 1 Tbsp
• Hing a pinch
• Salt
• Oil

Heat oil in a pan and add mustard seeds and cumin seeds. Allow it to splutter and add dry chilly, channa dal, urad dal and peanuts. Saute it in low flame till it turns golden colour. Then add turmeric pdr, hing, ginger and lemon juice. Add required amount of salt and cooked rice. Mix well and garnish it with coriander leaves.

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Mangalore Fish Masala

Ingredients:

• Fish 1/2 kg
• Sliced onion 2
• Turmeric pdr 1/2 Tsp
• Pepper pdr 1/2 Tsp
• Chilly pdr 3 Tsp
• Salt
• Oil

For Masala:

• Grated coconut 1 1/2 cup
• Tamarind small ball
• Pepper pdr 1 Tsp
• Sliced onion 1
• Green chilly 1

Marinate fish pieces with salt, turmeric pdr and pepper pdr for 15 min. Shallow fry it and keep it aside. Saute one sliced onion and chilly and grind it with coconut, tamarind and pepper pdr. Heat oil in another kadai and saute the rest of the sliced onion till golden brown. Then add the chilly pdr and stir it well. Add the grounded mixture into it and stir it  till it's void of the raw smell. Then put the fried fish and rqd amount of salt and cook it in low flame for 5 mins. Pour 3/4 cup of water into it and cook till the oil starts to separate.

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Vanpayar Mezhukkupuratty

Ingredients:

• Red gram 1 cup
• Crushed dry chilly 3
• Crushed garlic 10 to 12
• Crushed shallots 8 to 10
• Turmeric pdr 1/2 Tsp
• Pepper pdr 1 Tsp
• Mustard seeds
• Curry leaves
• Water
• Salt 
• Oil

Soak red gram for 2 to 3 hrs. Cook it with salt and keep it aside. Heat oil in a pan and add mustard seeds. When it splutters, add curry leaves, crushed garlic, shallots and salt. Saute till its turns light brown. Then add crushed dry chilly and turmeric pdr. Mix well and add cooked red gram. Add pepper pdr and mix well. Remove it from fire.

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