Quick Vegetable Biriyani

Vegetable Pulao or Veg.Biriyani , however it may be called, this is one Indian hot favorite dish you cannot have missed ever. Typing 'vegetable biriyani' in google gives us numerous preparation method and here is my own version; as usual instant & easy.
Veg.Pulav is our helpful friend which you can always rely on when you have a sudden flooding of guests.


Preparation time: 30 mins
Makes 2 servings
Cooking time: 30 mins

Ingredient:

Basmati Rice - 1 cup
Vegetables ( Carrot, Beans, Cauliflower, Potato ) - 2/3 cup, chopped
Green Peas - 1/3 cup
Onion - 1 medium, sliced thinly lengthwise
Green chillies - 2 , slit into 4
Tomato - 1 , chopped
Mint Leaves - 1/2 cup, chopped
Cilantro - 1/2 cup , chopped
Yogurt - 1/2 cup
Ghee - 2 tbs
Cilantro - 1/4 cup, chopped
Salt - to taste

To Temper :

Cloves - 2
Cinnamon stick - 2"
Cardamom - 2 , crushed
Bay Leaves - 1
Fennel Seeds - 1tsp
Ginger-Garlic Paste - 2 tsp
Cashew - 1 tsp
Raisins - 1 tsp


Spices to add :

Turmeric - 1/2 tsp
Chilli Powder - 1.5 tsp
Garam Masala - 1 tsp
Biriyani Masala - 1 tsp (optional)

Procedure:

1. Wash and soak the rice for 30 mins.
2. Meanwhile microwave the chopped veggies & peas for about 4-5 mins.
3. Switch on the rice cooker and add the ghee to be heated. 
4. Add the whole garam masala viz cloves, cinnamon, bay leaf, cardamom & fennel seeds. Saute this for a minute. 
5. Add onion and saute till pink. 
6. To this add the ginger-garlic-chilli paste and saute for 2 mins till raw smell goes away.
7. Now Put in chillies, tomatoes, Cilantro & mint leaves , sauteing each for a minute or two. 
8. When the tomato has turned pulpy, add the spices - turmeric, chilli powder, garam masala, biriyani masala.
9. Add the vegetables & peas to this mixture and saute well. Leave it for about 2 minutes. 
10. Now add the beaten yogurt, salt and give it a mix. 
11. Add in the soaked rice ; Pour water in 1:1.5 cups ratio and close the lid. 
12. Let the rice cook in the usual manner. Once done,  fluff it with fork. 
13. You may add the cashew & raisins either in the beginning with the whole garam masala or at the end , tempering them separately in heated ghee and adding to the cooked biriyani. 
14. Garnish with chopped cilantro. 

Steaming hot delicious biriyani is ready to be served with raita or curry of your choice :) 

Instant Paneer Butter Masala

Although this is not the traditionally prepared paneer butter masala, it tastes equally good and is a quick to make recipe. It is inspired by the recipe from vah chef ; tried and tested :)

Preparation time: 10 mins
Makes 2 servings
Cooking time: 15 mins

Ingredient:

Fried or Fresh Paneer - 1/2 cup
Tomato puree - 1 cup ( alternatively you can use tomato paste - 2 tbs )
Fried Onion - 1 handful
Cumin - 1 tsp
Ginger-garlic Paste - 2 tsp
Tomato Sauce - 2 tsp
Milk - 1.5 cups
Chilli Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Coriander Powder - 1 tsp
Kasuri Methi - 1/2 tsp
Cilantro - 1/4 cup, chopped
Salt - to taste
Butter - 1/4 cup


Procedure:

1. Mix the following thoroughly with 3/4 cup milk in a bowl - Chilli powder, Kasuri Methi, Garam masala and Coriander powder. 
2. To this add the tomato puree and tomato sauce and mix to well to smooth consistency.
3. Heat butter in a pan and add cumin & fried onions. 
4. Add ginger garlic paste and saute well.
5. Pour in the tomato mixture and add salt.
6. Cover it and let this cook in simmer flame for about 5 -7 minutes.
7. You will see the paste thickened and butter oozing out. 
8. Give it a light mix and add the paneer to it. Saute it slightly.
9. At this stage u can also little red food color if you prefer. Add the remaining milk little by little while sauteing frequently to thin the gravy.
10. Let this come to a nice boil and keep it in simmer flame again for gravy to thicken.
11. Garnish finally with chopped cilantro. 

Serve the delicious Paneer Butter Masala with roti/naan or pulav :) 

Easy Peas Pulao

I've been planning for a long time to make peas pulao, but couldn't find an easy satisfying recipe, until i found this one. Its so simple, delicious and easy to make and you can make this pulao with just the rice cooker.

Preparation time: 30 mins
Makes 2 servings
Cooking time: 15 mins

Ingredient:

Basmati Rice - 1 cup
Peas - 1/3 cup
Onion - 1/2, sliced thinly lengthwise
Cumin - 1 tsp
Ghee - 2 tbs
Cilantro - 1/4 cup, chopped
Salt - to taste

To grind :

Green chilly- 2
Garlic - 3 pods
Ginger - 2" piece


Procedure:

1. Wash and soak the rice for 30 mins.
2. Meanwhile have the peas ready. If using frozen , microwave it for 3 mins. If using dry peas, have it soaked overnight and microwaved so it doesn't take long to cook. 
3. Grind ginger-garlic-g.chillies into fine paste with very little water.
4. Switch on the rice cooker and add the ghee to be heated. Add cumin seeds.
5. Add onion and saute till pink. 
6. To this add the ginger-garlic-chilli paste and saute for 2 mins.
7. Put in the half-cooked peas and the soaked rice. Add salt and mix well. 
8. Pour water in 1:1.5 cups ratio and close the lid. 
9. Let the rice cook in the usual manner. Once done,  fluff it with fork and garnish with chopped cilantro. 

Steaming hot delicious pulao is ready to be served with raita or curry of your choice :) 

Curd / Thayir Semiya

Preparation time: 15 mins
Makes 3 Servings Cooking time: 10 mins Ingredients: Semiya - 1.5 cups Yogurt - 2 cups Carrot - 1/4 cup , Grated Green chillies - 2, finely chopped Onion / shallots - 1/4 cup, chopped Dry Red chillies - 2 Mustard - 1 tsp Chana Dal - 1 tsp Urad Dal - 1 tsp Jeeragam / Cumin seeds - 1 tsp Ginger - 2" pieces Asafoetida - a pinch Curry Leaves - 1 sprig Raisins - 1 tsp Cashew nut - 1 tsp Pomegranate seeds - 1/4 cup ( optional ) Cilantro - to garnish Salt - to taste Oil - 1 tbs Procedure:

1. Boil water in a pan & add Semiya to it. let it cook for about 10 mins.
2. Switch off the stove. Extract the cooked semiya alone and run it through cold water.
3. Heat 1 tsp oil in kadai & fry the following - Mustard, urad dal, chana dal, dry red chillies, curry leaves & asafoetida - to golden brown.
4. Add onion , green chillies, ginger , salt and saute till onion turns pink .
5. Switch off the stove. Add the curd & mix well.
6. To this add the cooked semiya ( without water ) and mix well. If it should have the consistency of thick payasam. Add some more curd if required.
7. At this stage, you can also add a little 'half n half' or heavy cream. it gives additional buttery yum taste to the semiya.
8. Heat little oil and fry Raisin & cashew. Pour this over the semiya, mix well.
9. Garnish with chopped carrot, cilantro and pomegranate seeds.

Yummy Curd Semiya is ready to be served with mango pickle :)

Pavakkai Fry / Bitter-gourd Fry

Bitter-Gourd . Just by the name of it most of us would run away. No matter how we cook , this is one vegetable that refuses to lose its originality :P

But i love bitter-gourd if its cooked in Puli Kozhambu or the following fry recipe which my mom makes.

Preparation time: 20 mins Makes 3 Servings Cooking time: 20 mins Ingredients:
Bitter-Gourd / Pavakkai - 1 big, sliced thinly Corn Flour - 1 tbs Besan/ Gram flour/ Kadalai Maavu - 1 tbs To Grind :
Vendayam / Fennel seeds - 1 tsp Jeeragam / Cumin seeds - 1 tsp Garlic - 3-4 pods Ginger - 2" pieces Asafoetida - a pinch Turmeric - 1/2 tsp Chilli powder - 1 tsp Coriander powder - 1 tsp Salt Oil to Deep Fry
Procedure:

1. Heat 1 tsp oil in kadai & fry the following - fennel seeds, cumin, ginger, garlic, asafoetida, turmeric, chilli podwer, coriander powder.
2. Once the raw smell is gone, cool down the mixture and grind it into smooth paste adding very little water.
3. Slice the bitter-gourd into thin rounds, remove the seeds. Marinate it with the ground paste and let rest for about 15 minutes.
4. After 15 mins add the corn flour & besan to this and mix well. Water need not be added as bitter-gourd itself wud have given out some water and also the water from the paste itself is enough. Mix everything to form thick paste.
5. Heat oil in a kadai.
6. Fry the bitter-gourd slices in smal quantities. Its okay if its broken.
7. Let it cook in medium flame to golden brown.
8. Remove from oil and let it rest for a while in tissue paper.

This makes a different side dish for rice than the usual poriyal.

Godhumai Maavu Bonda

Preparation time: 10 mins

Makes 15 bondas
Cooking time: 20 mins

Ingredients:

Atta / Wheat Flour - 3/4 cup

Maida / All purpose Flour - 1/2 cup

Thick Yogurt - 1/2 cup

Onion - 1/2 cup, chopped

Ginger - 2" piece , julienned
Green Chillies - 2, chopped finely
Asafoetida - a pinch

Cumin Seeds - 1 tsp

Chilli powder - 1/2 tsp

Baking Powder - 1 tsp

Curry Leaves - 3-4 , chopped

Salt
Oil to Deep Fry


Procedure:

1. In a bowl, add onion, g.chilles, asafoetida, ginger, curry leaves, jeera , chilli powder & baking powder. Mix well.
2. Add the wheat flour & maida into the above mixture along with salt. Make it into a thick paste by adding the yogurt. DO NOT add any water as it might take in more oil.
3. Heat oil in kadai.
4. Take small quantities of the above paste n roughly roll into a ball.
5. Put into the hot oil slowly.
6. Let it cook in medium flame to golden brown. Make sure oil is not very hot else the outer layer will become Dark very soon without the inner part cooking.
7. Remove from oil and let it rest for a while in tissue paper.

Serve hot with chutney of your choice.

Vazhakkai Poriyal

Preparation time: 5 mins Makes 3 servings Cooking time: 20 mins
Ingredients:
Raw Plantain ( Vazhakkai ) - 2 nos , chopped Onion/shallots - 1/2 cup, chopped Garlic - 3-4 pods , crushed Red Chillies - 2-3 Urad Dal - 1/2 tsp Chana Dal - 1/2 tsp Mustard - 1/2 tsp Asafoetida - a pinch Chilli powder - 1/2 tsp Turmeric - 1 tsp Curry Leaves - 1 sprig Grated coconut - 2 tsp Salt Oil  

Procedure :

1. Chop the peeled vazhakkai into 1" cubes and put in water till u start cooking.
2. Heat oil in a pan; add mustard, urad dal, chana dal, dry red chillies & curry leaves.
3. Saute Onion to pink and add crushed garlic & asafoetida. Then add tumeric & chilli powder.
4. To this, add the chopped vazhakkai , salt and saute for a while.
5. Do not add water.
6. Cover this & Let cook for about 10-12 mins. Saute in between so that it doesn't get burnt.
7. Switch off the stove, add the grated coconut n mix well.

Serve hot with Rice and curry.

Mint rice

Preparation time:10 mins
Makes 2 servings
Cooking time: 15 mins

Ingredient:

To grind :

Mint leaves- 1/4 cup
Cilantro - 1/4 cup
Green chilly- 10
Garlic - 3 pods
Rice- 2 cup (cooked)

Channa dal-1 tsp
Cumin seeds- 1/2 tsp
Urad dal- 1 tsp
Salt
Oil

Procedure:

1.Grind  the ingredients under "To grind" into a fine paste.
2.Heat oil in a pan, Add cumin seeds , channa dal and urad dal.
3.Now add grinded paste and salt.Stir for 5 mins.
4.Add the cooked rice, mix it well and adjust seasoning.
Serve hot with raitha.

Beans Thoran / Beans Stir Fry

Beans Thoran is a tasty side dish for rice, usually served in Kerala sadyas. Its prepared the same way as Cheera Thoran with a little changes.

Preparation time: 5 mins Makes 2 servings Cooking time: 15 mins Ingredients: Beans - 1 cup, chopped Onion - 1 small, chopped Garlic - 3-4 pods , crushed Red Chillies - 1-2 Urad Dal - 1.5 tsp Chana Dal - 1.5 tsp Mustard - 1.5 tsp Asafoetida - a pinch Curry Leaves - 1 sprig Coconut oil - 1 tsp Salt Oil To grind : Grated coconut - 2-3 tbs Shallots - 3-4 nos. Green Chillies - 2 nos Cumin Seeds - 1 tsp Turmeric - 1/2 tsp Procedure :

1. Grind coarsely the coconut, shallots, g.chillies, cumin seeds and turmeric. Meanwhile microwave the beans with a little water for 4 mins.
2. Heat oil in a pan; add mustard, urad dal, chana dal, dry red chillies & curry leaves.
3. Saute Onion to pink and add crushed garlic & asafoetida.
4. To this, add the chopped beans , salt and saute for a while.
5. After the beans cooks for 3-4 mins, add the ground coconut paste.Mix well.
6. Let this cook till the the mixture is dry.
7. Switch off the stove, add 1 tsp of coconut oil n mix well.

Serve hot with Steamed Rice and curry.

Dhaniya - Pudina paratha

Preparation time:15 mins
Makes 10
Cooking time: 2 mins each

Ingredient:

Wheat flour- 2 cups
Mint leaves- 1/4 cup
Cilantro - 1/4 cup
yoghurt-4 tsp
Chat masala
Salt
Oil


Procedure:

1.Grind all the ingredients to fine paste except wheat flour.
2.Mix the mixture with flour to make smooth dough.
3.Allow the dough to rest for 15 minutes.
4.Make small balls , roll it like roti.
5.Roast on both sides.

Serve hot with butter and raita.

Cheera Thoran / Spinach Stir-fry ( Keerai )

Thoran, a popular and common Kerala cuisine dish is usually prepared to be eaten along with steamed rice. It is usually served as part of the Sadhya along with other dishes. This dry dish is traditionally made of a finely chopped vegetables such as yardlong bean, unripe jackfruit, bittergourd, red/green spinach etc. It is very easy to make n delicious.

Preparation time: 5 mins Makes 2 servings Cooking time: 20 mins Ingredients:


Spinach - 2 cups, chopped Onion/shallots - 1/2 cup, chopped Garlic - 3-4 pods , minced Red Chillies - 2-3 Urad Dal - 1/2 tsp Chana Dal - 1/2 tsp Mustard - 1/2 tsp Asafoetida - a pinch Curry Leaves - 1 sprig Coconut oil - 1 tsp Salt Oil

To grind : Grated coconut - 2-3 tbs Green Chillies - 2-3 Cumin Seeds - 1 tsp Turmeric - 1/2 tsp

Procedure:

1. Grind coarsely the coconut, g.chillies, cumin seeds and turmeric.
2. Heat oil in a pan; add mustard, urad dal, chana dal, dry red chillies & curry leaves.
3. Saute Onion to pink and add minced garlic & asafoetida.
4. To this, add the chopped spinach , salt and saute for a while.
5. The spinach would have shrunk completely by now, add the ground coconut paste.Mix well
6. Let this cook till the the mixture is dry.
7. Switch off the stove, add 1 tsp of coconut oil n mix well. This gives a nice aroma and taste to the thoran.

Serve hot with Rice and curry.

Pesarattu

Preparation time:3-4hrs
Makes 8 dosa
Cooking time: 2 mins (each)

Ingredient:

Moong dal- 2 cups
Green chilly- 7
Ginger- 2 inch piece
Cumin seeds-1 tsp
Salt

Procedure:

1.Soak the dal for 3 to 4 hours.
2.Grind all the ingredients except oil.
3.Pour the batter over flat pan and spread like a circle.Add oil around the edges.
4.Roast both sides.
Serve hot with chutney.

Mixed Chutney

Preparation time:10 mins
Makes 3 servings
Cooking time: 15 mins

Ingredients:

Bengal gram- 1 tsp
Black gram-   1 tsp
Cumin seeds -1 tsp
Onion- 2 big
Tomato 2 medium
curry leaves - 1 bunch
Red chilly-8
Garlic- 3 pods
Cilantro - 1/2 cup
Tamarind-1/2 inch piece
Cocunut- 1 cup (Grated)
Asafoetida- a pinch
Oil- 2 tsp
Salt

Garnish:
Curry leaves
Mustrad seeds and Urad dal - 1/2 tsp
Oil - 1 tsp

Procedure:

1.Heat oil in a pan.
2.Add black gram and bengal gram,cumin seeds,asafoetida,red chilly.Fry till golden brown.
3.Add onion,tomato,curry leaves, cilantro, garlic,cocunut, tamarind and salt and fry for 2 minutes.
4.Allow the mixture to cool.
5.Grind it to fine paste.
6.Fry the items under "garnish" in oil .
7.Add this to the chutney.

Onion Uttapam

Preparation time:2 mins
Makes 2
Cooking time: 3 mins (each)

Ingredient:

Dosa batter - 1 cup
Onion - 2 medium
Oil

Procedure:

1.Pour 1 1/2 laddle full of batter over flat pan and spread like a circle.
2.Add finely chopped onions.
3.Roast on both sides till golden brown.

Serve hot with chutney or sambhar.

Easy Mushroom Gravy

Preparation time: 10 mins
Makes 3 servings
Cooking time: 20 mins

Ingredients:

Mushroom - 1 cup, chopped
Onion - 1 medium, chopped
Tomato - 3 medium sized, chopped
Ginger Garlic paste - 1 tsp

Turmeric - 1/2 tsp

Chilly powder - 2 tsp
Coriander powder - 1.5 tsp
Garam Masala - 2 tsp

Fennel powder - 1 tsp

Cumin seeds - 1 tsp

Cilantro
Salt
Oil

Procedure:

1. Heat 1 tbs oil in a kadai and saute onion, tomato, ginger garlic paste in that order till raw smell goes away.
2. Cool this mixture and grind into a paste.
3. Heat 2 tbs oil in the kadai and saute chopped mushrooms
4. Add the ground paste followed by the masalas viz turmeric, chilli powder, coriander powder, garam masala and fennel powder.
5. Saute well, add salt and about 1/2 cup water.
6. Cover the pan and let cook for 10mins.
7. The oil will start to separate at this time. give it a mix and remove from the stove

Garnish with cilantro & Serve hot with Roti/Pulao .

Gulab Jamun

Preparation time:10 mins
Makes 30 balls
Cooking time: 25 mins

Ingredient:

Gulab jamun powder - 250 gm
Sugar- 700 gm
Cardamom powder-1/4 tsp
Saffroon- a pinch(optional)
Oil
Ghee
Water

Procedure:

1.Sieve the powder and make sure there are no lumps in it.
2.Add 3/4 cup of water and make a smooth dough.
3.Allow the dough to rest for 15 minutes.
4.Prepare sugar syrup by heating 750ml of water with sugar.
5.When the sugar dissolves, remove from heat and add cardomom powder and saffron.
6.Make small and smooth balls from the dough.
7.Fry in ghee or oil.
8.When the balls turn golden brown , remove from oil and allow it to rest for 3 minutes.
9.Add thsese fried balls in syrup.
Jamuns will be ready in four hours.

Note: Jamuns can be fried in oil or ghee or equal amount of both.

Mushroom Biriyani

Preparation time: 15 mins

Makes 2 servings

Cooking time: 40 mins

Ingredients:

Basmathi Rice - 1 cup

Mushroom - 1/2 cup , chopped

Onion - 1 medium , finely chopped length-wise

Green chilli - 2-3, slit lengthwise

Tomato - 2 , finely chopped

Ginger Garlic paste - 1.5 tsp

Yogurt - 1/2 cup

Cloves - 2

Bay Leaves - 1 or 2

Cinnamon - 2" stick

Fennel Seeds - a pinch

Cilantro
Mint leaves - 1/2 cup

Turmeric powder - a pinch

Chilli Powder -1.5 tsp

Biryani masala - 1 tsp

Garam Masala - 1 tsp

Cumin Powder - 1 tsp

Salt - to taste
Oil - 2-3 tbs

Procedure:

1. Soak rice for 30 min before you start to cook.
2. Heat oil in kadai, add whole garam masala ( cloves, cinnamon, bay leaves and fennel )
3. Add chopped onion and green chillies. Saute till onion turns pink
4. Add ginger garlic paste and saute till raw smell goes away.
5. To this, add chopped tomatoes , tumeric, chilli powder, garam masala, biriyani masala and cumin powder.
6. Saute everything till oil comes out.
7. Add chopped cilantro and mint leaves. alternatively you can add mint chutney too.
8. To this mixture, add the chopped mushrooms , saute well.
9. Coverwith lid and let the mushrooms cook for few minutes. No need to add water as mushrooms leave out water.
10. Once mushroom is cooked, add the soaked rice & mix well. Add the yogurt too.
11. Pour about 1.5 cups water to it, add salt and cover with lid.
12. Let cook in medium flame for 10-15 mins.
13. Once all the water evaporates and small air holes are formed , simmer the flame , cover & cook for another 10-15 mins.
14. Remove from stove and Garnish with chopped cilantro.

Serve hot with cucumber or onion raitha.

Pineapple Juice

Preparation time : 5 mins
Makes 2 servings

Ingredients:

Pineapple- 1 cup (cut into cubes)
Mint leaves
Sugar (optional)
Pepper powder- a pinch (optional)

Procedure:

1.Blend all the ingredients in a blender.
Serve in a glass and sprinkle pepper powder to enchance the taste.

Pav Bhaji

Preparation time:15 mins
Makes 3 servings
Cooking time: 15 mins

Ingredient:

Potato - 2 big (boiled and mashed)
Onion- 2 big (finely chopped)
Tomato - 1 big
Ginger garlic paste- 1 tsp
Chilly powder- 1 tsp
Pav bhaji masala- 1 tsp
Cumin seeds- 1/4 tsp
Plain Bun - 5 small
Butter
Cilantro
Salt
Oil

Procedure:

1.Heat oil in a pan, add cumin seeds and 3/4th of onions and ginger garlic paste.
2.When onions are translucent, add tomato.
3.When tomatoes are mashed,add chilly powder,pav bhaji masala and salt.
4.Mix it well and add mashed potatoes.Water can be added.
5.Cook until oil seperates.Garnish with cilantro.
6.Slit bun into two and fry in butter.
Serve bun with gravy and onions.

Note: Other vegetables of your choice can also be added along with potatoes.

Sabudhana Kheer/ Jow arisi payasam

Preparation time:2 mins
Makes 2 cups
Cooking time: 15 mins

Ingredient:

Milk - 2 1/2 cups
Sugar- 10 tsp
Cardamom powder- 1/4 tsp
Raisins - 2 tsp
Cashewnuts - 7
Ghee   - 1 tsp
Jow arisi (Sabudhana/tapioca pearls)- 5 tsp

Procedure:

1.Heat ghee in a pan , fry cahewnuts and raisins and keep aside.
2.Boil milk and add soaked jow arisi  in it.
3.When jow arisi becomes tranparents,its cooked.
4.Add sugar and cardamom powder.
5.Boil until you get desired consitancy.
6.Add fried nuts and raisins.
Garnish with Pistachios

Note : Jow arisi can be soaked for 10 minutes to half an hour.

Rava Ladoo

Preparation time:2 mins
Makes 10 balls
Cooking time: 15 mins

Ingredient:

Semolina - 1 cup
Sugar - 1 cup
Raisins - 2 tsp
Cashewnuts - 7
Cardamom powder - 1/4 tsp
Ghee    - 4 tsp

Procedure:

1.Heat ghee in a pan , fry cahewnuts and raisins and keep aside.
2.Heat ghee in same pan and fry semolina, until nice aroma comes out.
3.Now add sugar and mix until it becomes sticky.
4.Remove the pan from heat and add cardamom powder and fried raisins and nuts.
5.Make small balls and allow it to cool.

Fish fry

Preparation time: 20 mins
Makes 2 pieces
Cooking time: 5 mins

Ingredient:

Green chilly - 3 (finely chopped)
Coriander powder-1 tsp
Turmeric powder- 1/4 tsp
Chilly powder- 2 tsp
Curry leaves- 1/4 cup (finely chopped)
Cilantro - 1/4 cup (finely chopped)
Lemon juice - 1/2 cup
Ginger garlic paste- 1 tsp
Salt
Oil
Fish - 2 pieces

Procedure:

1.Preapre marination using the ingredients except fish.
2.Wash the fish pieces in lemon juice.
3.Wipe and remove the moisture.
4.Apply the marination and  keep in refrigrator atleast for 4 hours.
5.Shallow fry in a pan.Few drops of oil can be added.
Serve hot

Note: If you don't have enough time,marinate for atleast 15 minutes.

Chettinadu Chicken Gravy

Preparation time: 10 mins
Makes 2 servings
Cooking time: 25 mins

Ingredient:

Chicken - 400 gm
Onion -  2 medium sized
Tomato - 1 medium sized
Ginger- 1 inch piece
Garlic - 4 pods
Green chilly - 3
Cocunut milk- 1 cup (no dilution)
Turmeric powder-1/4 tsp
Cilantro- 1/2 cup
Salt
Oil

Masala:

Pepper- 1/2 tsp
Coriander seeds-1/2 tsp
Cumin seeds-1/2 tsp
Cardamom - 2
Red chilly- 9
Cinnamon - 1/2 inch
Curry leaves - Handful
Fennel seeds- 1/4 tsp

Procedure:

1.Grind the following into a paste: ginger, garlic and green chilly.
2.Heat oil in a pan, roast the ingredients under "Masala" and grind to powder.
3.Heat oil in a pan, add onions, curry leaves and grinded paste and saute for sometime.
4.Now add chicken pieces, turmeric powder, tomato and salt.Fry for 5 minutes.
5.Add cocunut milk and let it cook until the chicken is almost done.
6.Now add the grinded powder and adjust seasoning.
7.Garnish with cilantro.

Note: Cocunut milk can be added according to consistancy of the gravy required.

Tomato Biryani

Preparation time: 5 mins
Makes 2 servings
Cooking time: 15 mins

Ingredients:

Rice - 1 cup
Biryani masala - 1 1/2 tsp
Cumin seeds - 1/2 tsp
curd -3 tsp
Lime Juice - 3 tsp
Tomato - 3 (finely chopped)
Cilantro
Mint leaves
Salt
Oil

Procedure:

1.Heat oil in a pan.
2.Add jeera, onion and tomato.Stir well.
3.When tomato is mashed, add biryani masala, salt and curd.
4.Add 2 cups of water and check seasoning.
5.Drain the rice and add it to the pan.
6.When the rice becomes fluffy,simmer the flame , add lime juice, cilantro and mint leaves.
7.Cose the pan with a lid for 15 minutes.
8.Open the lid,stir smoothly and its ready to serve.
Serve hot with cucumber or onion raitha.

Mushroom Pepper Fry

Preparation time:10 mins
Makes 2 servings
Cooking time: 15 mins

Ingredient:

Onion - 1 big (finely chopped)
Mushroom- 1 cup (finely chopped)
Tomato - 1 (finely chopped)
Green chilly- 3 (finely chopped)
Chilly powder- 1/2 tsp
Pepper - 1/2 tsp
Coriander leaves
Curry leaves
salt
Oil

Procedure:

1.Heat oil in a pan, add jeera, onion, chillies, curry leaves
and tomato.
2.Saute until tomato is mashed completey ,add mushroom now. 
3.Saute for some time and add salt , chilly powder and pepper powder.Saute until raw smell goes off.
3.Garnish with coriander leaves.
Serve hot.

Cabbage Channa dal

Preparation time:15 mins
Makes 3 servings
Cooking time: 15 mins

Ingredient:

Onion - 1 big (finely chopped)
Cabbage- 1 cup (finely chopped)
Channa dal- 1/4 cup (soaked and boiled)
Chilly powder- 1 tsp
Cumin seeds -1/4 tsp
Garlic - 3 pods (crushed)
Coriander powder- 3/4 tsp
Garam masala- 3/4 tsp
Coriander leaves
Curry leaves
salt
Oil

Procedure:

1.Heat oil in a pan, add  cumin seeds, onion, garlic, curry leaves and cabbage.
2.Saute until cabbage is half cooked, add salt , chilly
powder,Coriander powder and garam masala.Saute for 4 minutes.
3.Add the boiled dal and mix well.
4.Garnish with coriander leaves.
Serve hot.

Onion pakoda

Preparation time:10 mins
Makes 3 servings
Cooking time: 15 mins

Ingredient:

Onion - 2 big (sliced lengthwise)
Corn flour- 3 tsp
Gram flour- 1/2 cup
Chilly powder- 1 tsp
Curry leaves (optional)
Salt
Oil

Procedure:

1.Mix all the ingredients except curryleaves.
2.Sprinkle water if needed.
3.Heat oil in a pan and deep fry the mixture spoon by spoon.
4.Finally fry the curry leaves and garnish.

Musk melon / Mulampazham Juice

Preparation time:10 mins
Makes 2 servings

Ingredients:

Muskmelon - 1 cup (cut into cubes)
Milk - 1/2 cup
Sugar (optional)
Pepper powder- a pinch (optional)

Procedure:

1.Blend all the ingredients in a blender.
Serve in a glass and sprinkle pepper powder to enchance the taste.