Squid Roast

Carrot-Beans Thoran

Fish Fry

Baked Salmon

Vendakka Upperi(with coconut)

Spicy baby potatoes

Chicken Fry -Kerala Style

Ingredients

1. Chicken Drumsticks – 4
2. Oil – for shallow frying

Marinade

1. Chilly Powder – 1.5 – 2 tbsp
2. Turmeric Powder – 1/2 tsp
3. Coriander Powder – 1 tbsp
4. Black Pepper Powder – 2 tsp
5. Ginger Garlic Paste – 2 tbsp
6. Garam Masala Powder – 2 tsp
7. Chicken Masala Powder – 1 tbsp (optional)
8. Lemon Juice – 1 tbsp
9. Salt – to taste

Method

1. Remove the skin from the chicken drumsticks and wash it thoroughly.
2. Make 2 or 3 slits on each drumstick so that masala gets inside.
3. Prepare a marinade using all the above ingredients and rub on the chicken pieces. Keep aside for atleast 1 hour. For best results, you can marinate the chicken drumsticks for 24 hours in the refrigerator.
4. Heat oil in a non stick frying pan and add the chicken drumsticks. Do not over crowd the pan.
5. Fry the pieces on medium heat, changing sides occasionally, until the pieces are browned thoroughly. Drain onto paper towels.
6. Repeat for left over pieces.

Avial

Puli Inji

Ingredients:

1.Ginger(finely chopped) - A medium size piece

2.Green chillies (finely chopped)- 8 nos
3.Tamarind extract - 1 cup
4.Jaggery - 2 pieces
5.Turmeric powder - 1/2 tsp
6.chilli powder-i/2 tsp
7.Coconut oil- 1 tbsp
8.Mustard seeds - 1 tsp
9.Curry leaves - A few

10.red chillies-2
11.fenugreek seeds- 1/4 spoon
12.asafoetida-1/4 spoon
13.salt

Preparation Method

1. In a kadai, heat oil. splutter mustard seeds,add ingredients 9-12
2. add ginger,green chillies, turmeric powder, and fry until ginger turns light red in color.
3. add chilli powder and salt into it
4. Then add tamarind extract and let it boil.
5. once it boiled add jaggery,stir well until the gravy start to get thick.

Vendakka(lady's finger)thoran

Stuffed eggplant fry

1. tender eggplants - 10
2. red chillies - 5 to 8
3. chana dal -2tbs
4. urid dal -2 tbs
5. fenugreek(methi)-a pinch
6. coriander seeds-1tbs
7. cumin seeds- 1tbs
8. tamarind-little
9. curry leaves -1 string
10. asafoetida- a pinch
11. salt to taste
12. oil

Cut the eggplants into 4 quaters without removing the head.Put the eggplant into oil and just deep fry for 30 seconds and remove .

Take 1 tbs of oil in a pan and add ingredients 2 to 10 one by one untill raw smell goes.Once it cools down make it into a fine powder.Add salt into it and mix it with water and make it into a thick paste.Now stuff each eggplant with the masala paste prepared.Shallow fry the eggplant in low flame keeping the pan closed.