Basil chicken

Chicken Breast half                   4
Basil dried   (Thulasi leaves)      1.1/2 tsp
Red chili                                     3/4 tsp
garlic                                           3 cloves
Tomato paste                               2 tbsp
Soy sauce                                     1 tsp

Wash the chicken and set it aside to drain all the excess water
Slice garlic in to thin slices.
Mix all ingredients together. Marinade the chicken for 2 hours. arrange it on a backing dish. Make sure all the pieces just fit in the pan. The pan should not be too large you need the chicken to just fit in  so that the chicken will be moist and cooks in its juices. sprinkle some flour to have extra crispness. Half way through cooking pour over the juices. It should take about 1/2 hr. Enjoy

Christmas cake

Glazed mixed fruit                 1 cup  + or -
cashew nuts                             1/4 cu
Rum                                       1/2 cup

Sugar                             1/4 cup
Water                            1/4 cup

Sugar                                            2 cup
Butter                                             454 g (1 lb)
Eggs                                               9
Nutmeg                                          1/4 tsp
Vanilla essence                         1 tsp
Self rising cake and pastry flour              4 cup

If you are using all purpose flour instead of cake and pastry flour:

 All purpose flour(Maida) lb

 Baking soda 1 tsp

 Baking powder 1 tsp)

 (Swift all these ingredients together)

Soak your fruit and nuts in the Rum about a month in advance. ( you can also make this cake without the rum) 

Caramelize 1/4 cup sugar . ( Heat the sugar in heavy bottom pan  over medium heat. It should starts liquefy the edges first. once the sugar starts to turn brown stir occasionally towards the center to prevent burning. pay attention not to burn it. When sugar  turns dark brown. turn the stove off and remove the pan. when the sugar stops bubbling add water and turn the heat back on for about 2 min. let it cool down.

Mix cake and pastry flour and nutmeg.Set it aside. 
 Separate egg yolk and white in to 2 different bowls.
Cream butter and sugar  with an electric mixer until fluffy Beat in egg yolk two at a time. 
Add flour slowly fold with a spoon Do not mix too much once the flour is in.Stir in soaked candid fruits. 
whip the egg whites until thick forms. It is best to start with low speed then move up to high when whipping egg whites. Fold the form in to the cake mix 
add caramelized sugar and vanilla If the cake mix is not loose enough, add enough milk.
 Preheat the oven to 350 c. Pour the batter in to a well-oiled baking pan bake until done about 35-40 minute.Do not open the oven at least until after 30 min.( turn the light on and look through the glass door) insert a tooth pick to the center to see if the cake is done.

Shoyu chicken

Chicken thigh                   8-9 pieces
Soy sauce                         1/4 cup
Ginger chopped                1 tsp
Onion                                1 medium
Black pepper                     1 tbsp
Garlic                                  3 cloves
Oregano                               1 tsp
Cayenne pepper                     1/2 tsp
Salt                                         pinch

Chop the onion, garlic  and ginger real fine.
Mix rest of the ingredients. Since soy sauce has salt i did not add extra salt
Remove the skin and clean the chicken.
Marinade the chicken with all the ingredients. leave it in the fridge for about 1 hr. the more time you leave it in the fridge the better. In a large frying pan arrange the chicken pieces and all of the marinade. I did not add any water since there will be juices coming out of the chicken. add water if your chicken takes longer to cook.once the liquid from the chicken comes out cover with a lid and cook until chicken is soft and moist. If the chicken has a lot of water coming out open the the lid and cook until the water evaporates. Enjoy with any types of rice buttered rice , rice pilaf, lemon rice or tomato rice.

Mango Mousse

Mango pulp                    1 can 850 g (30 oz)
orange or mango jell-o   1 pack
Ice cream                         1/2 can of the mango pulp

Boil 1 cup of water and add jell-o mix well until all the crystals dissolve. Add the mango pulp and ice-cream. mix well.  pour the mixture to any desired mold. keep in the refrigerator until sets.

Pineapple China grass pudding

Milk                     500 ml
Water                   250 ml
china grass           10 g
Sugar                    4 tbsp
Condensed milk    1 tin
Vanilla essence     1 tsp
Pineapple crushed 1 can
Sugar                     1 tbsp

Cut china grass in to small pieces and soak them in a cup of water for about 15 minutes.
Boil the milk stirring continuously. Add sugar and condensed milk . Continue to stir until every thing is mixed well. keep it aside
Melt the china grass under low flame. you will see the mixture becomes clear. Add the mixture to the milk and mix well. Cook the pineapple and 1 tbsp sugar until it thickens.Add vanilla and crushed pineapple  to the milk and mix well. Pour the mixture to your favorite dish ( I used my corning ware pan and cut in to diamond shapes)
.Individual dessert cups are also good.

Spicy BBQ Beef steak

Beef steak                    1/ person
Garlic powder
Onion powder
Black pepper
Pepper flakes
salt
Soy sauce 1/4 cup

Sprinkle all the ingredients except soy sauce. on to the steak until both sides are covered. in a baking dish pour soy sauce and arrange the steak. Let it marinade over night. I marinade for about 12 hrs.
Preheat the BBQ to about 400 c. Turn it down to medium. Smear some oil in to the grill the place the beef steaks. cover with lid and cook for about 7 minutes on each side. sprinkle some more spices on to the side where the soy sauce was. Also pour the soy sauce over the beef while it is cooking. Insert a knife in to the beef. if it is going easy beef is done.

Festive Baked chiken Breast

Chicken Breast                               4 half
Salt                                                 For taste
Pepper                                             1 tsp
Garlic                                               3 cloves
chilli pepper                                      1/2 tsp  (optional)
Basil                                                  1 tsp
Onion Chunks                                    1 no
Red Sweet pepper                              2 no
Red potato                                          4-5

Clean the chicken with water and vinegar. cut the chicken in to big pieces. Marinade with salt, black pepper, Basil and chili pepper
Chop up the the garlic and add to the chicken. let it sit for 2 hrs in the fridge.
Skin the potato and cut it to 4-6 depending on the size. Cut onions in to big chunks. Slice peppers in to rings. Mix all the ingredients together also top up with some onions and pepper rings.
Bake in the oven under 400 c uncovered for about 45 minutes 

Spice Names

Spice Names

• Patta/Karugapatta – Cinnamon
• Elakka – Cardamom
• Grambu – Cloves
• Jathikka – Nutmeg
• JathiPoo – Mace
• Takkolam – Star Anise
• Kus Kus – Poppy seeds
• Jeerakam – Cumin
• Perum Jeerakam  – Fennel Seeds/ Sweet Cumin
• Karinjeerakam (Kaala Jeera or Shah Jeera in Hindi) – Black Cumin/ 
• Sheema Jeerakam (Shia Jeera) – Caraway seeds/ Persian Cumin/ Meridian Fennel (Caraway seeds and Black Cumin are often confused. Black Cumin is used in Biryani and Caraway seeds are used for flavoring Breads and Cakes in some cuisines.)
• Ayamodagam – Ajowan caraway / Thymol seeds/ Carom/ Ajowan/ Ajwain
• Ellu – Sesame seeds
• Kunkumapoov – Saffron
• Uluva – Fenugreek
• Kayam – Asafoetida
• Tulasi – Basil
• Karuva Ella – Bay leaf
• Karutha Uppu – Black Salt
• Karivepala / Vepala – Curry Leaves
• Malliyilla / KothaMalli – Cilantro / Coriander Leaves
• Manjal – Turmeric
• Malli – Coriander
• Mulaku – Chilly
• Kurumulaku – Pepper

Quinoa Salad

Quinoa              1 cup

Water                 2 cup

Salt                    1/2 tsp

Olive oil                              1/8 cup

Cucumber                            1/2 chopped

Tomato                                2-3 diced

Onion                                  1 diced

Mixed nuts( Trial mix)        1cup

Pepper flakes                       1tsp

Lime juice                            1 tsp 

cumin                                   1/4 tsp

Bring water to boil in saucepan. add quinoa and salt, Cover the pan, reduce the heat to a medium  cook for about 10-15 minutes until quinoa is cooked well and all the water is absorbed. Set it aside to cool. add the rest of the ingredients and mix well

Achappam

Achappam is a favorite snacks among malayalees. It is very easy to make and kids will love it. Taste close to pizzelle cookies. You can store in airtight container and store it for a month. This usually finish in a couple of days at my house.

Rice flour               1/2 cup

All purpose flour    1/2 cup

Sugar                      1/4 cup

egg                          1

Coconut milk            enough to make thick batter

Black sesame seed    1/4 tsp

Salt                             pinch

Oil                              for frying

In a large bowl beat eggs and sugar. Add both flours, sesame seeds salt and mix well. Add coconut milk gradually to make thick batter without any lumps.( dosa consistency). Use a wire whisk  or an electric whisk to make the batter. Let it sit for 15 minutes. Heat the oil in a pan. dip the achappam mold in the oil. when the mold is hot enough, take the mold out of the oil and dip it in to the batter 3/4 of the way. return it to the oil. when the batter is cooked the achappam will detach itself from the mold. you can also slightly shake the mold to help detach if needed. Turn it to the other side. when it turn its colour to light golden brown remove it from the oil and transfer to a a paper towel. Acappam is ready.

Chilli con carne

Ground beef             2 lb
Kidney beans           1 can (792 ml)
Crushed tomato        1 can
Chili pepper              1.5 tsp
Cumin seed               1 tsp
Garlic chopped          2
Oregano chopped      1.5 tsp

 shredded cheddar cheese     optional

Cook the the ground beef for about 15 minutes under medium heat or until well cooked.  Remove excess fat.Add the rest of the ingredients  and cook under low heat for abut 15-20 minutes . Add shredded cheddar cheese if you like. Goes well with the corn muffin or baked potatoes.

Kidney bean salad

This is a quick bean salad you can make within 5 minutes

Canned kidney beans                 1 can
Mint leaves                                 1 bunch
Onion                                          1 small
Green chili pepper                        1
Corn chips                                    optional
Salt                                               As needed

Wash and drain the the beans. Chop onion  fresh mint leaves green chilly pepper. Mix all the ingredients together. Let it sit for an hour. If you are adding corn chips add them right before you are serving.

BBQ Chicken #2

Chicken thigh                12
Black pepper                 1 tbsp
Mustard powder            1 tbsp
Parsley                           1 1/2 tbsp
Soy sauce                       2 tbsp
Worcestershire sauce      1 tbsp
Lemon juice                     1/2 tbsp
Chilly powder                   1 1/2 tbsp
Onion powder                  1 tbsp

Wash and clean chicken drain all the water. Marinade the chicken with all the ingredients. leave it in the fridge for minimum 2 hrs even better if if you leave it over night. Preheat the BBQ to  400 F. Smear some vegetable oil on to the grill to avoid the chicken sticking on to the grill. Arrange the chicken pieces on to the grill. Cover the lid and tun the heat down to low. after 5 minutes flip the chicken pieces to the other side. cover the lid and cook for another 5 minutes.  continue to grill the chicken  while turning to both sides until it is no longer pink and reaches 165 F.

Vegetable stir fried noodle

Egg noodle                            1 pack
Green beans                           2 cup
Cabbage shredded                  2.1/4 cup
Read pepper                           1/2 cup
Onion                                      1 medium size
sesame Oil or vegetable Oil      2 tbsp
Low sodium soy sauce             4 tbsp
Peanut butter                            1 tbsp

          Cook the noodle as per package direction and drain it in to a colander. Heat the pan  add oil add the vegetables and onion and saute well. Add the cooked egg noodles and mix well. Add say sauce and peanut butter. Mix well until the sauces and peanut butter coats the noodles well. Supper is ready.

BBQ Chicken thigh with Rosemary potato

Boneless skinless chicken thigh           1 kg
oregano                                             1 tsp
Basil                                                   1 tsp
Garlic powder                                     1 tsp
Onion powder                                     1 tsp
Kashmiri chili powder                          1 tbsp
Salt                                                      as needed

Wash and clean chicken drain all the water. Marinade the chicken with all the ingredients. leave it in the fridge for minimum 2 hrs. Preheat the BBQ to  400 F. Smear some vegetable oil on to the grill to avoid the chicken sticking on to the grill. Arrange the chicken pieces on to the grill. Cover the lid and tun the heat down to low. after 5 minutes flip the chicken pieces to the other side. cover the lid and cook for another 5 minutes. open the lid and continue to grill the chicken  while turning to both sides until it reaches 165 F. I used the kashmiri chili because it is mild in heat and its vibrant red colour


Rosemary potato

Large Potato            3
Salt                          as needed
Rosemary                 1/6 tsp
Onion powder           1 tsp
Butter                         1/4 tsp

Wash skin  and dice potatoes. mix all the ingredients together . Enclose the potatoes in the foil and seal with a double fold. make sure you have enough room to build steam. Grill the potato packet for about 20-25 minutes.

Minced salt fish

Salt fish                       1 cup
Grated coconut           1/2 cup
Dried Red chili             4
Curry leaves                 hand full
Ginger chopped            1/4 tsp
Onion chopped              1/2 of a small one
Turmeric powder           pinch
Oil                                 for frying

Salk the fish in cold water for 2 hrs to remove the execs salt. squeeze to remove all the excess water. Heat the pan add some oil. once the oil is hot, fry the fish to a golden brown. fry curry leaves, red chili,& chopped onion. transfer to a paper towel to remove excess oil. Discard the oil. In the same pan add the coconut and chopped ginger.  Stir fry for few minutes until the water absorbs. Turn the heat off. (Fresh grated coconut taste better but I used desiccated coconut.) Add all the fried ingredients and turmeric to the pan. mix well. In a blender use the crush button for 1/2 minute to crush all the ingredients together. I used to my hands with paper towel to crush all the ingredients together. which help took off all the excess oil. Enjoy with rice.

Food safety practice

Everyone should practice general food safety precautions at all times:

Obtained from Public health agency of Canada

• Bacteria can grow in the danger zone between 4 °C and 60 °C (40 °F to 140 °F). Keep cold foods cold at or below 4 °C (40 °F) and keep hot foods hot at or above 60 °C (140 °F).
• Place raw meat, poultry and seafood in containers on the bottom shelf of the refrigerator. Use containers that are large enough to prevent raw juices from dripping onto other food or touching other food.
• Keep raw food away from other food while shopping, storing, preparing and serving foods.
• Wash fresh fruits and vegetables before eating them, clean counters and cutting boards and wash your hands regularly.
• Read labels and follow cooking and storage instructions for all foods. Make sure to check the “best before” date, and if you find something on the shelf that has expired, let the store know.
• Use warm soapy water to clean knives, cutting boards, utensils, your hands and any surfaces that have come in contact with food, especially meat and fish.
• Refrigerate or freeze perishable food within two hours of cooking.
• Freeze or consume leftovers within four days of cooking. Always reheat leftovers until steaming hot before eating.
• Keep refrigerators clean and at a temperature below 4 C (40 F). Install a thermometer in your fridge to be sure.
• Many harmful bacteria that could be in our food are destroyed when food is cooked to a certain internal temperature. Use a digital food thermometer to measure the internal temperature of your food so that you are sure that it is cooked properly. You can’t tell by looking.
• Cook your food to a safe internal temperature.

Food	Temperature
Beef, veal and lamb (pieces and whole cuts) —medium-rare	63°C (145°F)
Beef, veal and lamb (pieces and whole cuts) —medium	71°C (160°F)
Beef, veal and lamb (pieces and whole cuts) —well done	77°C (170°F)
Pork (pieces and whole cuts)	71°C (160°F)
Poultry (pieces)—chicken, turkey, duck	74°C (165°F)
Poultry (whole)— chicken, turkey, duck	85°C (185°F)
Ground meat and meat mixtures (burgers, sausages, meatballs, meatloaf, casseroles)—beef, veal, lamb and pork	71°C (160°F)
Ground meat and meat mixtures—poultry	74°C (165°F)
Egg dishes	74°C (165°F)
Others (hot dogs, stuffing and leftovers)	74°C (165°F)

Duck Roast

Duck                          1 whole
Oil                               2 tbsp
Mustard seed               1/4 tsp
Fennel                          1 tsp
Cinnamon                      1
Cardomom                    4
Cloves                           1/4 tsp
Kashmiri Chilli powder    1 tsp
Turmeric powder             1/4 tsp
Ground Black pepper      2 tsp
Onion sliced                     1 optional
Tomato                             1 optional

Remove the skin off from the duck and cut  in to small pieces. Wash well with a bit of vinegar.
Heat a heavy bottom wok add some oil splutter mustard seeds. Turn the heat down to medium add fennel cinnamon cardamom and cloves fry for about 2 minutes. Turn the heat off Add all the powders spices mix well. Add the duck pieces  and coat well. Cover and cook under medium heat until meat is soft. use a pressure cooker if needed. I just used my wok. Make sure all the water is evaporated. Add sliced onions and tomato and fry until you reached the desires consistency. Since my kids like them dry,I did not add tomatoes and onion in the picture shown.

If you  are not that health conscious, like a bit more taste and grease, you can clean the skin you took off tie it in a clean cloth add it when you cook the duck. Just don't forget to remove it once you are done cooking.
For the healthy version you can add vegetable oil when you are adding the onions and tomatoes.

Banana Bits

You have boiled plantains for breakfast. had some left over, no one wants it when you re heat it. What can you do with left over plantains. Why don't you make some banana bits for the kids when they come back from school
Plantain                      1
Sugar                           3 tbsp
Rice flour                      2 tbsp
Coconut                        1/4 cup
Ground Cardamom        2
Oil                                 For frying

Boil plantain. when it cools down Peel off the skin and grind it to a smooth paste. add the rest of the ingredients and mix well. if the mixture is too loose keep it in the refrigerator for a while. smear some butter in your hand.Take a small amount in your palm and make a small balls then shape to a log . Heat the oil in a pan fry the balls until golden brown. Drain it in to a paper towel.
This will make a good snack for your afternoon tea.

Pallappam

Rice four          2 cup
Cream of wheat   3 tbsp
Water                  1.1/2 cup
Yeast                    1 tsp
Sugar                     3 tbsp
Coconut milk          1 can

Mix Cream of wheat in the cold water.  Cook the mixture Under medium heat while constantly stirring with a whisk.  be sure not to have any lumps. when it becomes a thick paste (porridge consistency)  turn the heat off.  in a large bowl.mix Rice flour, coconut milk, yeast and sugar. Add the cream of wheat paste and mix well without any lumps to a loose consistency (pancake consistency). Add extra water if needed. keep it in a warm place over night to rise. ( keep the batter in the oven with the lights on ). You need to use the appachatti as shown in the picture to make the palappam. Heat the appachatti and smear  some oil. Pour 2 oz of batter in to the pan and swirl the pan. cover with the lid let it cook for a minute or two.  Remove the lid and transfer the appam in to a plate.  Beef curry or egg roast goes well with appam.

Tomato chutney

Tomato medium      4

Onion Chopped      1 large

Garlic chopped        4

Chili powder           1 tsp

Turmeric powder    1 pinch

Curry leaves           2

Asafoetiada              pinch

Black Gram              2 tbsp

Oil                           3 tbsp

Mustard seed           1 tsp
Salt                          to taste

Boiled water           enough to puree

Make a paste of chili powder, turmeric,asafoetida.  Heat the oil in a pan Splutter mustard seed and black gram. fry onion garlic until onion becomes translucent. Once the onion become translucent  turn the heat down and add the  chili paste fry until the oil comes out clear. Turn the heat to high add chopped up tomatoes fry until all the water evaporates. add salt to taste. Let it cool for about 5 minutes . add some boiled water if needs for the blender.Transfer to a blender and puree well .  good for chapati , Dosa  and even on bread

Pesaha appam ( indri Appam)

Indrri Appam or Pesaha appam is unleavened bread made on MaundyThursday among Jacobite and Catholics in Kerala.As the tradition goes the head of the family cuts the apam and gives it to the other members. Oldest to the youngest. this is done in great reverence and pious atmosphere. 

I remember Kochammama (My Aunt) making the kurishappam .all of us had the meal together and Appachan cut the kurish appam after the evening prayer . To make the kurish appam you have to follow the Lent properly including fasting. During my child hood my mom makes Indri Appam every year and I continue with it.
 Another story about How the name came is the ladies wanted to name this Appam they thought about it nothing came to mind..   When they went to church one of the ladies looked at the cross and Red  INRI. She told the the others and they decided to call it "Indri Appam"

Roasted Rice flour         2 cup
Urad dal (Black gram)        1/2 cup
Coconut          2 cup
Garlic               4
Cumin seed      1 tsp
Shallots             3
Banana leaves   

Grind the urad dal , in to a smooth paste. Use little water as possible to grind. Add coconut,garlic shallots and cumin, grind until everything is combined well. Pour the the batter in to a bowl . Add salt and rice flour. Mix well to make a smooth dough. Dough should not be too watery not too dry. Cut the plantain leaves in about 5" lengths. Take a hand full of dough place it in to the banana leaves press and spread out on the leaf. fold it into three. Steam for about 15 minutes. let it cool for some time. use it with pall ( sweet gravy)

        Pall 

Coconut milk           3 cup
Brown sugar              1/4 kg
Rice flour                   1/4 cup
Banana                       1
Ground Cardamom     1/4 tsp

Dissolve the rice flour in 3 cups of coconut milk add brown sugar. cook under low heat , using a wire whisk to constantly whisking while the gravy is thickening. When the gravy reaches desired consistency add  ground cardamom and sliced banana.

. 

Chai

 Water           2 cup
Whole Milk   1 cup
Tea bag         2
Sugar             1 tsp or as needed
3 Cardamom or 1/4 tsp ginger or  pinch of cinnamon as per your choice.

Combine water and milk together and boil Be sure to stir  milk, to avoid Boiling over.  Turn the heat down add 2 tea bags  and cardamom. Boil for another minute  under medium heat. Remove the tea bags and cardamom. Take another container with spout. Pour the chai to each other 4-5 times. The higher you pour the better it is. This procedure take some practice. Chi in the picture is made with 2% milk.

Steel headTrout

Yesterday Saju and Rajuchayan went to fishing with the fishing Guru Peter and caught one steelhead trout. from Oak orchard river Buffalo. NY. Today I made fish curry with help of Saju. Now, it took time since I am not an expert in cutting fresh fish. I used the fish

Here is the recipe for Kerala style Steelhead Trout.

Trout 1/2 of what you see in the picture

Coconut oil 3 tbsp.
Mustard seed 1/2 tsp
Fenugreek seed 1/4 tsp
Curry leaves 4
Ginger garlic paste 2 tbsp
Heat the oil in a pan splutter mustard and fenugreek add curry leaves. add Ginger garlic paste and fry well

Garcinia (kudampuli) 5 pieces
Soak it in some water

Kashmiri chili powder 2 tbsp
Chilli powder 1 tbsp
Turmeric powder 1/2 tsp

Make a paste of all these ingredients. add to the above, turn the heat down and fry until the oil comes out clear. add Garcinia (kudampulli) and 1.1/ 2 cups of water and boil for about 15 minutes. Add fish pieces. once it stars boiling add salt and cook for another 15 minutes

Stir friedYoung Jack fruit

Last week at the indian store I saw a young jack fruit. I knew it was lot of work cuting it but since I have'nt had this in over 20 years I decided to buy it. Of course it was bit hard to cut in half. once the chopping part was over It took no time to cook and was soo good.
 I remember having a jack fruit tree back home the fruits were ripe and birds will eat half of it. No body wanted it.  I did'nt know the value of  or how tasty it  was at the time untill I spent $10 last week.

Green young Jack fruit               1
Mustard seeds                           1/2 tsp
Onion                                         1 medium
Curry leaves                                3
Green chili  sliced                        2
Red chili flakes                             1/2 tsp
Coconut oil                                  2 tbsp
Grated coconut                           3/4 cup

Wash and skin, the top skin off  of the jack fruit. cut the fruit in to half. You need a sharp knife to do this. Now chop the fruit as small as you can. if the seeds are tough be sure to peel them before chopping. The Hard part is over.
Heat the oil in a large wok Splutter mustard seeds,add 1 tbsp chopped onion curry leaves and green chili , red chili flakes fry until onion turns translucent.  add the chopped jack fruit grated coconut onion and turmeric mix well.
Add enough water cover with a lid and cook well for about 10- 15 minutes under medium heat stirring in between.

Plantain peel Thoran

Buy 6 green bananas from the store peel them . slice the bananas thin and deep fry them. Now you made banana chips. What do you do with the peel!!!!

Banana peel 6
Grated coconut 1/2 cup or more
Onion 1 small
Garlic 1 chopped
Curry leaves 2
Mustard seeds 1/2 tsp
Green chilli 1--2 depending on how hot
Turmeric 1/4 tsp
Coconut oil 3 tbsp

Wash the and soak the banana peel in warm water for about 15 minutes to clean them well.Discard both end of the peel. chopem them as small as you can and set it aside.
Heat the oil in a pan splutter mustard seeds. add chopped onions curry leaves and chopped green chili. fry them until onions become translucent.
Add the chopped banana peel, garlic, coconut and turmeric and a 3/4 cup of water. mix all ingredients, cover and cook under medium heat until it is nice and soft and water is evaporated. Remove from the heat stir well cover and cook for another 2 minutes.

Meatballs Indian styl

1.Ground beef 2.5lb
Salt for taste
2.Fennel seed 1/4 tsp
3.Cloves 7
4.Black pepper 1tsp
5.Garlic 3 cloves
6.Cardamom 2
7.Chili pepper 1/2 tsp ( as needed)
8.Tomato puree 3 tomato

Grind 2- 7 ingredients together. Mix the spice mix and salt well with ground beef. Make a lemon size balls and fry them under medium heat. I use a non stick pan for this. You do not need to add extra oil for frying. The oil from the meat will be enough. Fry the meatballs for about 10 minutes turning as needed. Add tomato puree and fry until all the water is evaporated.
Have it with your favourite pasta.

In the picture I used spaghetti with store bought alfredo sauce

Fried Rice

 Long grain rice                     2 cup
Water                                                  3 cup
Oil                                                       1 tsp
Green bean thin sliced                          1/4 cup
Carrot Julienne cut                                1/4 cup
Corn  kernels                                        1/4 cup
Cabbage  shredded                               1/4 cup
Chicken shredded                                 1 cup
Turmeric                                                1/8 tsp
Eggs scrambled                                     2
Sesame oil                                            3 tbsp
Soy sauce                                             4 tablespoon

Wash and drain the rice and set it aside. Boil water with salt and 1 tsp oil. while the water is boiling cook the shredded chicken with salt and turmeric. Add rice to the water. let it boil for about 2  minutes. Then cover and cook under low heat. Transfer it to a long pan and let it cool. keep it in the fridge for at least 2 hrs. Even better if you make the rice the day before. Heat a large bottom heavy wok. Add oil and stir fry all the vegetables and chicken. Add the eggs and scramble well add the cold rice and soy sauce to the vegetable   fry for another 10  minutes under medium heat.

If you like the vegetarian option in place of chicken use Soy chunks.
Soak the soy chunks in hot salty water. the squeeze them well

Chicken curry with toasted coconut.

Chicken Drum sticks                    10
Onion finely chopped                    1 large
cloves                                          1/4 tsp
Fennel seed                                  1/4 tsp
Dried grated coconut                     3 tbsp
Ginger garlic paste                          2 tsp
Tomato                                           2 large
Coriander powder                           2 tbsp
Sugar                                              1 tsp
 oil                                                   3 tbsp
Salt                                                  As needed

Heat the oil add sugar and caramelize.  Add chopped onion and fry until truculent.
Add cloves  and fennel seeds fry for about a minute. Add the grated coconut and fry until golden brown. Be sure not to burn them. Add ginger garlic paste and saute until the oil comes out clear. Add chopped tomato and Coriander powder  saute until oil comes out clear. add 3 cups of water let boil. when the paste stars boiling add the chicken pieces and  salt. Cook  under medium heat to your desired consistency.

Spicy T Bone steak

T bone steak               4
Black pepper              1 tsp
onion powder              3/4 tsp
Garlic powder              3/4 tsp
cayenne pepper            3/4 tsp
coriander powder         1/2 tsp
Turmeric powder          1/2 tsp
Salt                               1/2 tsp or as needed
Paprika                          1/2 tsp

Wash and Pat dry the steak well. Mix all the ingredients together. sprinkle on to both sides of the steak . Do not over spice it. Let it sit for 2-3 hours in the fridge.
Preheat  a bottom heavy pan. add 2 tsp oil. Put the steak in to the grill and cook  under medium heat for about 6-7 minutes . Turn the steak to the other side and cook for another 6-7 minutes Use a tong to move them slightly so they don't stick to the bottom. Serve hot

Slow cooker Roast Beef

Outside  round Roast Beef               1.1/2 kg
Onion chopped                                1
Celery                                              2 stems sliced
Carrots sliced                                   1
Green pepper                                    1 optional
Black pepper                                     1 tsp
Garlic powder                                    1 tsp
Salt                                                     1/2 tsp
Soy sauce                                          3 tbsp
Ketchup                                              2 tbsp

Marinade the Beef with black pepper, soy sauce, Garlic, ketchup and salt. Place the onion celery  and carrots slices in the slow cooker.Place marinated beef on top of the vegetables . add water to cook. water should come up to about 1/2 of the beef. Cover the pot and cook in low heat for about 6 hrs.

Home made Timbits

All purpose flour            2 1/2 cup
Yeast                             1 tsp
Luke warm water           2 tbsp water
Sugar                             1/2 tsp
Egg                                1
Banana                           1
Luke warm milk              1/4 cup
Salt                                 pinch
Vanilla                              1/4 tsp
Oil                                    For frying

Mix the yeast in Lukewarm water and 1 tsp sugar.set it aside.
Mix the flour egg and banana using your finger. Add yeast mixture,sugar,salt, vanilla and mix well.
Add Lukewarm milk to make a sticky dough. ( not too loose  not too thick. Let it stand for an hour.
Heat the oil to fry. Make little balls out of dough and deep fry under medium heat. till golden brown. when it cools down sprinkle with powdered sugar and (or) cinnamon powder.

Variations: Chopped apples or raisins in place of banana

Fruit salad

Stir fried broccoli with coconut

Broccoli                  2 bunches
Onion                     1 small
Green or red chili     2
Coconut grated       1/2 cup
Vegetable oil            4 tbs
Shallots                   1
Mustard seeds         1/4 tsp
Curry leaves             2
black lentils              1 tbsp

Chop Broccoli florets and stems. Chop onions and chili peppers. Mix broccoli, onion chili and grated coconut together. Add t tbsp water to the pan. Covet the pan and steam for about 3 minutes. in another pan heat oil and splutter mustard seeds and black lentils. Add chopped shallots and curry leaves when the shallots turns golden brown turn the heat off. Add the mixture to the broccoli and mix well.

Tilapia fish mole

Tilapia fillets         4
Ginger chopped   1 tbsp          
Garlic sliced                  2 cloves
Coconut  milk      250ml
Green chili         4
Ginger chopped   1 tbsp          
Garlic sliced                  2 cloves
Coconut  milk      250ml
Green chili           3
Onion sliced          2
Mustard seeds       1/2 tsp
Curry leaves          2 stems
Tomato                 2 medium size
Oil                         2 tbsp

Clean the Tilapia cut in to big pieces.Let all the water drain out.
In a clay pot heat oil. splatter mustard seeds. add curry leaves   ginger garlic and green green chili saute well. Add onion and saute until it becomes translucent. Add a cup of water let it boil for about 5 minutes.
Add the fish pieces and let it cook until fish becomes firm to touch. Slice tomatoes and add t to the curry. Add coconut milk, turn the heat down to low cook it for another 5 minutes. serve hot.       

Kadai Chicken

Chicken                1kg
Green pepper        2
Onion medium       2
Ginger chopped      2 tbsp
Garlic chopped         3 cloves
Cinnamon stick           1
Cardamom                4
Cloves                  5
Chilli pepper             1 tbsp
Coriander powder     2 tsp
Turmeric powder     1/2 tsp
Oil                           1/4 cup
Tomato                     2
Coconut milk            1 cup

 clean and cut chicken in to small pieces. chop onion garlic and ginger. Heat the oil in a large pan. fry onion garlic and ginger until golden brown.  add cinnamon cloves and cardamom. fry for another minute.Make a paste with chilli powder, coriander powder, turmeric powder. Turn the heat down to medium and saute  paste until oil comes out clear.  add chopped tomato and saute well. Add chicken pieces  and cook without adding any water for about 10 minutes stirring occasionally. Add a cup of water cover with lid and cook until well done. turn the heat down  and add coconut milk heat for about 5 more minutes under low heat.  seerve hot.