local delicacy. Either fried of curried scampi and lobsters
excellent when grilled.
||MALABARI FISH MOLEE: Fish
cooked in coconut milk and tamarind water.
|MALAYALEE FRIED PRAWNS:
Prawns sautéed in red chilli paste along with finely-chopped
onions and other condiments and cooked till tender.
||CHICKEN CHETTINADU: A
hot and spicy dish of chicken roasted with chilli,coriander,jeera,saunf,cloves
and other spices.
|CHICKEN CURRY: A steam
boiled dish prepared using chicken, coconut milk, spices
||STIR FRY CHICKEN: A dish
of boneless chicken with corn starch, Soya sauce, chopped
ginger, mushroom and Kikkoman stir fry sauce, Sichuan
sauce and chilli-garlic sauce.
|FISH CURRY: A dish of
king fish or big fish with spices, turmeric paste and
||FISH PEERA: Small fish
and shrimps cooked with mustard seeds, curry leaves, onions
in coconut oil.
|SHRIMP PICKLE: A pickle
made with shrimp, fenugreek powder,chilli powder and vinegar.
||TUNA VATTICHATHU: Tuna
cooked with grated coconut, shallots and kudampuli.
|SHAWARMA SANDWICHES: Chicken
cut off the grill and wrapped in bread.
Ingredients:1/2 kg.Seer fish or any other tasty
fleshy fish, 5 tea spons of chilly powder,a pinch of
turmeric powder, a small piece of ginger, 10 pods of
pepper, vinegar, salt and oil as required.
Clean and drain the fish properly and cut into slices.
Marinate these slices for 30 to 40 min.in a fine paste
of ginger, pepper powder together with the chilly powder,
turmeric powder, salt and vinegar. Fry on either side
till cooked as desired. Drain the oil and serve it with
lime and onion slices.
Ingredients 500gm. cleaned and sliced
cuttlefish,three onions, 12 red chillies ground, four
soaked dried chillies, chopped corriander leaves, milk
of 125 gms. grated coconut and oil as required for frying.
Method of Preparation
Pre-heat oil as required in a frying pan. Add fish slices
and stir-fry till cooked. Remove and drain. Reduce heat
to simmer and add the prepared paste mentioned above
except coconut milk.Add coconut milk and sliced fish
pieces a little later and bring the contents to boiling
point and therafter remove the frying pan from the burner
and serve hot.
||FRIED SEA CRAB
Three medium sea crabs,onions, sliced green chillies,
ginger, garlic, corriaander leaves, tomatoes, curryleaves,
turmeric powder,grated coconut, salt and oil as required.Grind
and make a fine paste of ginger,garlic and corriander
leaves and keep aside. Separately grind grated coconut
and also keep this aside.
Method of PreparationPre-heat oil in a frying
pan and fry the onions till deep brown. Thereafter, add
the paste mentioned above together with salt, turmeric
powder and fry till the oil surfaces. Add the remaining
ingredients and the cleaned crab pieces and fry. Add water
as required and cook tiil the aroma of crab and masala
are discernable. Remove the pan from the fire and serve
hot garnished with chopped corriander leaves.
Ingredients: 1 kg sliced seer/pomfret
or Salmon, 2 large onions,half a kernel of coconut,
3 pieces of cocum,4 cloves garlic, 3 table spoons of
vinegar,9 green chillies, 2 pinches of corriander and
mustard seeds,salt, oil and curry leaves as required.
Method of PreparationSlice onions, ginger and
green chillies length wise
and marinate it with the fish slices, vinegar and turmeric
powder for about 15 minutes.Pre-heat a frying pan and
moderately fry corriander seeds and grated coconut and
make a fine paste of this mixture and add it to the
marinated fish. Add water as required and cook on medium
heat till the fish is almost cooked.In the mean time,
heat oil and add mustard seeds and curry leaves and
add these to the dish when it is being removed from
Ingredients: 1 kg tiger prawns, 4 onions,
a small piece of ginger,two teaspoons of garam masala,
one cup of curd,mint, corriander leaves,tomato puree,
garlic paste, salt, and oil as required.
Method of PreparationMake a paste of
ginger, mint and marinate the cleaned and de-veined
prawns with curd and garlic paste and set aside for
30 minutes.Pre-heat a frying pan on medium heat and
fry onions till it becomes light brown. Add garam masala
powderand fry for a minute. Thereafter, add tomato puree,
salt and two cups of water and cook for three minutes.
Add the marinated prawns and cook on medium heat till
it is properly cooked. Separately, heat oil in a small
frying pan and put the mustard seeds in it till it starts
popping. Remove this from the burner and add it to the
prawn dish at the time it is being taken of the burner,
Garnish this dish with chopped corriander leaves and
serve hot with rice/chappathies or bread.
1 kg. broiler chicken,two table spoons of garlic ginger
paste, 2 tea spoons of garam masala powder,one tea spoon
soya sauce, salt and oil as required.
of PreparationFirst clean the chicken properly
and let it drain of its water content. Thereafter make
holes on the chicken using a fork. Marinate the chicken
with the garlic ginger paste,garam masala, salt and soya
sauce and leave it aside for about 2 hrs.
Switch on the oven and pre-heat it for two minutes. Thereafter,
place the marinated chicken after brushing the entire
surface with oil in a baking tray and place it in the
oven till the chicken is properly cooked. Remove the dish
from the oven and serve it after garnishing with onion
rings and chopped corriander leaves
Ingredients : 1 kg each basmati rice
and broiler chicken, three tablespoons garam masala
powder,one tea spoon of turmeric powder, two tea spoons
of chilly powder, three cups curd, two table spoons
garlic ginger paste,five large onions,mint and corriander
leaves chopped, eight green chillies 20 gms each of
raisins and cashew nuts, two fresh lime and a few curry
leaves and cooking oil as required
Method of Preparation Clean, wash and
cut chicken into twelve pieces and let it drain its
water content.Grind and make a fine paste of green chillies,
corriander and mint. Mix this paste with curd, salt
and garlic ginger paste and marinate the chicken pieces
and leave it aside for 2 hrs.Take a large vessel preferably
a copper one, pour oil as required and cook the marinated
chicken on low heat.Pre-heat a large frying pan, add
oil as required and fry onion till it turns golden brown.
Thereafter, add garam masala powder, raisins ans cashewnuts
and saute for some time, after which, remove the frying
pan and add the contents to the vessel in which chicken
is being cooked. Add one tea spoon of turmeric powder
and two tea spoons of chiily powder to the chicken dish
and cook on medium flame.
Clean and wash rice properly.Pre-heat a frying pan,
pour ghee as required. Thereafter, add the cleaned rice
and cook for a few minutes. Thereafter add required
quantity of water & salt and cook on high flame
till it is half cooked. Remove rice from the burner,
mix rice and chicken in the copper vessel. After this,
cover it with a lid and seal the vessel with a dough
of atta to make it air tight and cook on medium flame
for 20 minutes.Remove vessel from the burner and serve
it with raitha and kachumber.