Meen Pachaveppu

Ingredients:

• Fish 1/2 kg
• Green chilly 3
• Shallots 3 cup
• Ginger 1 big piece
• Kudampuli (gamboge) 4 piece
• Coriander pdr 1 1/2 Tbsp
• Turmeric pdr 1/2 Tsp
• Chilly pdr 1 1/2 Tbsp
• Semithick coconut milk 3 cup
• Thick coconut milk 1 cup
• Chilly pdr 1/2 Tsp
• Curry leaves
• Dry chilly
• Salt
• Oil

Combine sliced shallots, green chilly, curry leaves, ginger and 2 tsp oil using hand. Slowly mix this with the fish pieces and add turmeric pdr, chilly pdr, coriander pdr, salt, kudampuli and semi thick coconut milk. Cook it in medium heat. When the gravy starts to thicken, pour the thick coconut milk. As soon as it starts boiling, remove it from fire and season it with shallots, curry leaves, dry chilly and chilly pdr.

Ottada

Ingredients:

• Rice flour 1 cup
• Grated coconut 1 cup
• Grated jaggery 1 cup
• Salt to taste
• Water
• Banana leaf

Combine grated coconut and jaggery using hand and keep it aside. Mix rice flour and salt and pour required amount of boiling water into it and mix well using a spoon. After cooling down, knead it into a soft dough (like idiyappam). Take one rectangular shaped banana leaf and flatten a small portion of the dough thinly into it. Then fill 1/2 portion of the dough with the coconut mixture and fold it with the other part. This is called ada. Heat a shallow clay pot (chatti) or a thick bottom vessel well and put the ada into it. Then put any weight (another plate or chatti) on the top of this. Reduce the heat and cook it for few mins and remove the plate from the top of the ada. When the banana leaf starts to dry and the side portion of the ada turns light brown flip it and cook it well (this time, there is no need to put weight on top).

Caramel Pudding

Ingredients:

• Milk 500 ml + 1/4 cup cold milk
• Sugar 1/2 to 3/4 cup + 2 Tbsp
• Vanilla essence 2 Tsp 
• Custard pdr 1 Tbsp
• Water 2 Tsp
• Egg 3

Boil the milk and cool it. Caramelise the sugar and pour it into the pudding dish/tray and keep it aside. Then beat the egg and sugar till it turns fluffy and add the milk and vanilla essence. Beat and transfer to a bowl. Combine cornflour and cold milk. Mix it with the above prepared mixture and pour it over the caramelised sugar. Cover it with an aluminium foil and steam it in low flame. Remove it from fire and cool it. Then refrigerate it.

[Recipe Courtesy: My Mom]

Kakka Irachi (Clam) Fry

Ingredients:

• Kakka Irachi (clam)  250 gm
• Coconut pieces 3 Tbsp
• Garlic 10 to 15 pods
• Ginger 1 big piece
• Shallots 10 to 15
• Coriander pdr 2 Tsp
• Turmeric pdr 1/2 Tsp
• Garam masala 1 Tsp
• Chilly pdr 1 Tbsp
• Pepper pdr 2 Tsp
• Mustard seeds
• Curry leaves
• Water
• Salt
• Oil

Wash the clam with hot water. Add crushed ginger, garlic, shallots, coconut pieces, curry leaves, spices, salt and a little water and cook it well. Remove it from fire. Heat oil in a kadai and add mustard seeds. When it splutters, put the cooked mussels into it and fry it well.

Tomato Chutney

Ingredients:

• Tomato 2 med
• Shallots 5
• Ginger 1 big piece
• Dry chilly 2
• Coconut 11/2 Tbsp
• Mustard seeds
• Curry leaves
• Salt
• Oil

Saute sliced shallots, ginger, dry chilly and curry leaves in a little oil. Reduce the heat and add the grated coconut into this. Stir it. When it turns golden colour, add chopped tomatoes and salt into it. Remove it from fire and allow it to cool. After cooling down, grind it well. Transfer it to a bowl. Heat oil in a pan, season it and pour it over the grounded chutney.

Muringakka Thoran

Ingredients:

• Drumsticks 10
• Coconut 1 to 1 1/2 cup
• Turmeric pdr 1/2 Tsp
• Green chilly 2 to 4
• Shallots 2 to 4
• Mustard seeds
• Curry leaves
• Water 
• Salt
• Oil

Split the drumsticks length wise and remove the inner fleshy part using a spoon. Wash it in running water and chop it. Grind together coconut, chilly, shallots and turmeric pdr. Heat oil in a kadai and add mustard seeds. When it splutters, add curry leaves and sliced shallots. Add grounded coconut, salt and saute it for a few mins. Add the chopped vegetables to it and cook well.