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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Minced Chicken Fry

Ingredients:

• Chicken 1/4 kg
• Onion 2 big(chopped)
• Garlic 8 to 10(crushed)
• Dry chilly 8 to 10(crushed)
• Curry leaves
• Turmeric pdr 1/2 tsp
• Salt
• Oil

Clean and cut the chicken into medium piece. Cook it with turmeric, salt and pepper pdr till it turns soft. After cooling down, mince it well and keep it aside. Heat oil in a pan and add curry leaves, onion, garlic and salt. Mix well. When it turns dark brown, add turmeric pdr and dry chilly and saute it for another couple of minutes. Add minced chicken into it and saute well till it turns dry.

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Chicken Spring Roll

Ingredients:

• Chicken 1/2 kg
• Onion 1/2 cup
• Beans 1/2 cup
• Cabbage 1/2 cup
• Carrot 1/2 cup
• Chicken masala 1 tsp
• Pepper pdr 1/4 tsp
• Soya sauce 1/4 tsp
• Turmeric pdr 1/2 tsp
• Spring roll sheet 2 to 4
• Egg 1
• Salt
• Oil

Clean and cut the chicken into big pieces. Cook it with salt, turmeric pdr and pepper pdr. Mince it and keep it aside. Heat oil in a pan and add onion and chopped vegetables. Add salt and saute well. Add the minced chicken. Then add chicken masala and pepper pdr. Mix well and remove from heat.

Beat the egg and keep it aside. Place one spring roll sheet like a diamond with one point towards you. Place a few teaspoons of the filling in a log shape near the bottom of the sheet. Now roll the sheet from the bottom tip over the filling and slightly roll it so that it completely covers the filling. Then rub the three sides of the sheet with beaten egg so that it acts as an adhesive. Fold the left and right sides inside and finally roll the sheet up completely till the end. Lightly fry it in oil.

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Egg Puffs

Ingredients:

• Egg 2
• Puffs pastry sheets 2 to 4
• Onion 1 small or med
• Ginger paste 1/4 tsp
• Garlic paste 1/4 tsp
• Egg masala 1/2 tsp
• Pepper pdr 1/4 tsp
• Salt
• Oil

Boil the egg. After cooling down, remove the shell and keep it aside. Heat oil in a pan and add onion and salt. Saute well. When it turns light brown, add ginger-garlic paste and mix well. Add egg masala, garam masala and pepper pdr into this mixture. Keep it aside.
Take out the puff pastry from the refrigerator half an hour before you start preparing the puffs. Cut each egg vertically into two pieces. Spread the masala mix onto the puff pastry and place half an egg on top of it. Rub all the sides of the inner part of the pastry so that it acts as an adhesive. Fold the puff pastry over the egg and seal it. Preheat the oven to 400°F and bake it for 10 - 15 mins.

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