PARADISE DRINK

Ingredients

  Water from 2 Tender Coconuts

Complete soft tender coconut meat

Lemon

Sugar

Salt

Mint Leaves - 1 or 2 for Flavor

Procedure 

Prepare a juice out of tender Coconut Water, Tender Coconut Meat, Lemon, Mint Leaves, pinch of Salt and 5 TSP of Sugar. 

Tastes heavenly for all age groups. 

HOT PEPPER CHICKEN

 

Ingredients

250 gms of Bone Less chicken
1/2 cup cornstarch
1 egg White
1 Tbs fresh lemon juice

Chilli Chicken Mix 1/4 cup2 cups oil

Pepper powder

Salt

Curry Leaves

Preparation:

Mix cornstarch, egg, Chilli Chicken Powder, Lemon Juice, salt and Chicken together to form a thick mix. Set aside for marination for Half an hour. 
Heat oil, then deep fry the Chicken until golden brown and add curry leaves in oil. Drain the Chicken and curry leaves.
In a clean Bowl at low flame, add the drained Chicken, sprinkle Pepper powder and Salt, toss them properly to have the pepper and salt properly mixed on to the chicken.

Easy to make and Good starter for parties.

CHICKEN VARUVAL

Ingredients

Chicken breast - 3 Pieces

Small Onions 5

Red Chilli Powder 2 Tsp

Dhaniya powder - 1 Tsp
Jeera/ Cumin powder- 1/2 Tsp
  Turmeric powder - 1 Tsp
Garam masala powder - 1 Tsp

Curry leaves - 10-20 leaves

Pepper - per required spice
Salt - To taste
Oil - 1 Tbsp

Elachi 2

Cinnamon 1 piece

Cloves 3 pieces
Curry Leaves

Procedure

Heat a table spoon of oil in a pan, add Cinnamon, Elachi, Cloves .

In low flame, add Chilli Powder, Dhaniya Powder, Cumin Powder, turmeric powder, garam masala powder and fry them. 

Add finely cut chicken and keep frying till the water from the chicken comes out to make a fine watery gravy. Add some water to retail the pasty form.
Add Curry Leaves.

Add Pepper per requirement.

Fry all till it becomes thick and then add fine chopped onions and cook for some time.. 

Keep cooking till the chicken is properly cooked, do not overcook the chicken, you should feel the juice in the chicken.

Add Dhaniya leaves to taste and flavor. 

Goes well with Sambar rice and Rasam Rice

DRAGON PRAWNS

 Ingredients

½ Kgs Medium or jumbo prawns

1 cup Corn Flour

1 Egg

Lemon

Sugar

Hot Chilli Sauce

Soya Sauce

Vinegar

1 spoon of condensed milk – Milkmaid

Salt

Procedure

Clean and un-vein the prawns.

Mix corn flour and egg to make it in to a thick batter. Add Lemon and salt for taste to the batter without diluting the thickness.

Mix the cleaned prawns to this batter mix and keep aside.

In flat bowl at low flame, add two spoon of water, Sprinkle of sugar, hot red chili sauce, Soya Sauce, a spoon of tomato Puree and Vinegar to make a thin caramel sauce.

In a different bowl, Heat oil and at medium flame, fry the prawns until golden brown and keep aside.

Fry some Cashews or peeled of Badam to crisp.

Toss and Mix the fried prawns along with the fried nuts in the caramel sauce to a make coating spread all over as in the image.

This is very similar to Honey roasted prawns but with a tint of spice to it. Yummy………

THAEN MUNDHARI ERAL - HONEY ROASTED PRAWN

Ingredients

1 cup of large or medium shrimp, peeled and deveined
1/2 cup walnuts (already cracked & peeled) or Cashews
3 Tbs sugar
1/2 cup cornstarch
1 egg White
2 Tbs honey
1 Tbs fresh lemon juice
1/2 Tbs condensed milk or Cream
1 Tbs Mayonnaise
2 cups oil

Preparation:

Mix cornstarch and egg together to form a thick, sticky texture and mix well with Shrimp. Set aside. 
Mix mayonnaise, lemon juice, and condensed milk in a medium bowl until smooth cream. Set aside
Heat oil, then deep fry the prawns until golden brown. Drain the prawns.
In a clean Bowl at low flame, add sugar, honey, and some water to melt the contents of the sugar and honey, let it caramelize and mix in your walnuts or Cashews.
Mix in your deep fried prawns and arrange on platter.

This is one of the yummiest starter I have ever had in my travels, though it is little sweet, this is very tasty and non sweet lovers will also like it. ....... Give a try and give me your comments.

PONDICHERRY MEEN KUZHAMBU – Fish Curry

Ingredients

Fish  ½ kg

Onion chopped  1 cup

Tomato chopped 1 ½ cup

Tamarind small lemon size

Oil (Preferably Gingelly Oil)3 to 4 tbsp

Mustard   ¼ tsp

Urad dal  ¼ tsp

Cumin  ½ tsp

Fenugreek  1 tsp

Curry leaves  5 to 6

Garlic   4 to 5 pods

Turmeric powder  ¼ tsp

Red chilly powder   2 tsp

Coriander powder  1 tsp

Fresh cilantro leaves

Salt to taste

Procedure

Clean and wash the fish in water.

Chop onion and tomato into pieces.

Extract the pulp from the tamarind and keep it aside soaked in water to make it a puree.

Heat oil in a pan.

Add mustard seeds, urad dal, cumin, fenugreek and wait to splutter.

Add curry leaves and onion.

Fry onion till it turns golden brown color.

Add Squeezed garlic and saute for a minute.

Add turmeric powder, red chilly powder, pepper powder, coriander powder and salt.

Fry till it combines & oil separates.

Add tomatoes and saute till it becomes soft.

Add tamarind puree and 1 or 2 cups of water.

Cover the pan with a lid.

Cook it in medium flame for some time till it become a thick consistent gravy.

Add fish to it and cook for 7-10 minutes.

Add finely chopped fresh cilantro leaves and mix well.

Here we go, we are now ready with the traditional Pondicherry Fish Curry.