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.

Beef ularthiyathu

1.Beef Diced                    3 cup
2.Green chilli                     2
3.Tomato chopped            1
4.Ginger                            1/2 tbsp
5.Garlic                              4 cloves
6.Garam masala                  1tbsp
7.Turmeric                           1/4 tsp
8.Cloves                               7
9.Aniseed                             1/tsp
10.Black pepper                     1/4 tsp

Coconut oil                       4 tbsp
Coconut slices  1/4 cup
 onion sliced        1 small

Was and and squeeze the water out of beef as much as possible.Mix 1-10 ingredients together and cook well.
Be sure to cook until all the water is absorbed, Turn the heat down if it starts to to stick to the bottom. In a large frying pan heat the oil  add coconut pieces , onion curry leaves for 2 minutes. add the cooked beef pieces and fry in medium heat.

BBQ Chicken wings

Chicken wings           28 (14 wings cut in to 2)
Rosemary                 1/2 tsp
Basil                         1/2 tsp
Chilly powder           1tsp
Salt                           1/2 tsp
Dijon BBq sauce       2 tbsp
Oil                             1-2 tsp





Mix all ingredients together.
leave in the fridge to marinade for 3 hrs .
Preheat the oven to 350c.
In a well oiled pan arrange the chicken wings. bake the  wings for about 45 minutes or untill it gives you a light golden colour.
use a spatula to turn the wings be sure to mix the wings with the oil thats comes out, cook it for another 5-10 minutes. Enjoy.

Rotini with Meat sauce

Ground beef             1lb
Pasta sauce              1 container I use Regu
Garlic Chopped          1 clove
Onion  Chopped       1
Basil                         1/4 tsp
Oregano                   1/2 tsp
Black pepper            1/2 tsp

Brown the ground beef well Drain the excess fat off. Be sure to stir well so that the meat wouldn't form any lumps. Add Garlic, onion, Basil, oregano and Black pepper  fry for another 5 minutes.  Add the pasta sauce to the meat cook it under medium heat for about 10 minutes. serve on top of rotini. top with shredded marble cheese and Parmesan cheese


For Pasta:

Boil pot full of water. add 1 tsp olive oil and 1/2 tsp salt.
When the water boils add the pasta. Be sure to have lots of water. so that the past wouldn't stick together. when the pasta reach your consistency drain it.

Rice and Beans

Rice              1/2 cup
Beans            1/2 cup
Coconut         1/2 cup
Geera              1/4 tsp
Black pepper    1/2 tsp
Garlic                2
Salt                    1/2 tsp
Oil                     2 tbsp

Soak the beans  over night (Optional). cook the beans with all the ingredients except the rice . Once the beans are almost cooked add the rice. the water should be 1/2 finger above the rice level. Cover and bring to boil. boil the rice for about 15 minutes.Now turn them heat  down to low. cook it until the rice is done to your consistency. Have it with moru and pappadam.

This dish is good when you don't feel like spending a lot of time in the kitchen and wants some comfort food.

Chiratta Puttu

Roasted Rice flour    2 cup

Water                           As needed

Salt                               ½ tsp

Grated coconut          ½ cup or more

Take 2 cups of rice flour in a bowl. Add a little salt. Add water little at the time and mix well with your fingertips. When you take a handful of flour and press it between your fists, it should hold its shape, when you press it again a little harder, it should crumble. That is the right consistency. The flour should be crumbly and moist without any lumps. You can blend it in a mixer for 2-3 seconds using the whip blade. Keep it aside for 15 minutes.

Take an empty coconut shell. Make a whole at one of the eye so that its sits on your pressure cooker. Layer the Chiratta (Coconut shell) first with little grated coconut then add first full of puttu flour, then add about 2 tbsp. grated coconut followed by puttu flour. Top it off with grated coconut

Now add 2 -3 cups of water in your pressure cooker cover the lid and fix the chiratta (Coconut shell) on to the nozzle of pressure cooker. Boil the water under high heat.  Once you see the steam escaping from the chirata puttu reduce the heat to medium and cook for another 5 minutes.

Turn off the heat remove the coconut shell from the pressure cooker using a towel transfer upside down in to a plate. Tap the sides with a spoon then lift the shell. Chiratta puttu is ready. Serve hot with kadala curry. Or Banana