Oats cookies...

INGREDIENTS:

1/4 cup shortening.

3/4 cup cup oats.

1/2 cup all purpose flour.

1/2 cup sugar.

1 egg.

1/2 tsp baking soda.

1 tsp vanilla extract.

1/2 tsp salt.

1/4 tsp ground cinnamon.

1/2 cup walnuts or pecans, chopped.

METHOD:

Cream shortening, gradually add sugar and egg beating at medium speed, till light and fluffy.  Combine flour, baking soda, salt and cinnamon.  Add to the creamed mixture, mixing well.  Add the vanilla extract.  Stir in oats and walnuts.  Drop dough by rounded tablespoonfuls on to ungreased cookie sheet.  Bake at 350 degrees for 8 to 10 minutes or until lightly browned.  Cool slightly on cookie sheet, remove to wire racks to cool completely. 

"ENJOY COOKING AND EATING"

Spicy fish curry...

INGREDIENTS:

King fish, pomfret, or salmon  -  2 lb.
Red chili powder  -  2 tbsp.
Coriander powder - 1 tbsp.
Small red onion - about 10, sliced.
Ginger  - 2 inch size.
Garlic  -  5 to 6 flakes.
Tamarind  - 2 tbsp.
Fenugreek powder  - 1/4 tsp.
Black pepper powder  -  1/4 tsp.
Coconut oil or Olive oil  - 3 tbsp.
Mustard seeds  - 1 tsp.
Red chilies  - 2.
Curry leaves  -  1 sprig.
Salt to taste.

METHOD:

Soak the tamarind in one cup water.
Grind the ginger and garlic together coarsely.
Clean and cut the fish in to steaks.  Heat oil, add mustard seeds and curry leaves.  Let it splutter.  Add sliced onion, chilies and saute.  Stir in the ground ginger and garlic.  Saute well.  Add the red chili powder, coriander powder, fenugreek powder, and black pepper powder and mix well.  Add the  soaked tamarind, water, salt, bring it to boil. Add fish and cook on medium fire, till its done.  Add more salt and tamarind water if needed and remove from heat.

"ENJOY COOKING AND EATING"

Kappa puzhukku....

INGREDIENTS:

Tapioca (yuca root)  -  2 lb.
Green chilies  -  4 to 5.
Grated coconut  -  3/4 cup.

Turmeric powder - 1/4 tsp 
Small red onions  -  3 to 4.
Garlic cloves  -  2.
Curry leaves  - 2 sprigs.
Cumin seeds  - 1/2 tsp.
Olive oil or coconut oil- 2-3 tbsp.
Mustard seeds  - 1/2 tsp.
Red chilies  -  2, seeded (optional)
Salt to taste.

METHOD:

Remove skin from the yuca and cut in to pieces.  Add salt and cook with 3 to 4 cups water till its soft. 

Frozen yuca can also be used . 

If using pressure cooker, place the frozen yuca, add adequate water, cook for 5 minutes.

Grind together the grated coconut,turmeric powder, green chilies, red onions, garlic cloves, cumin seeds, little curry leaves coarsely.  

Strain the cooked tapioca(yuca), remove the stick from that and mix thoroughly with the ground coconut mixture. 

Add more salt and hot water if needed. Mix well. 

Temper with mustard seeds, red chilies and curry leaves in oil.  Stir in to the puzhukku and serve. 

"ENJOY COOKING AND EATING"

Squid saute...

INGREDIENTS:

1 lb squid, sliced.
1 tsp parsley flakes.
1 tbsp grated garlic.
1/2 tsp red chili powder.
1/8 tsp black pepper powder.
Salt to taste.
2 tbsp olive oil or canola oil.

METHOD:

Saute the grated garlic in oil for few seconds.  Add the remaining ingredients and saute for 3 to 4  more minutes.  Remove from fire and serve.

"ENJOY COOKING AND EATING"

Shrimp saute...

INGREDIENTS:

1 tsp chili powder.
1/4 tsp black pepper powder.
1/2 tsp garlic powder.
1/2 tsp parsley powder.
2 tbsp tomato  sauce or hot sauce.
1 lb shrimp, deveined and cleaned.
Salt to taste.

METHOD:
Heat oil, add the shrimps and saute for few seconds.  Add all the powders and mix.  Saute and cook till all the water is absorbed.  Stir in the tomato sauce,  and saute for few minutes and remove from heat.  Add more salt if needed and serve. 

"ENJOY COOKING AND EATING"

Sardines fry...

INGREDIENTS:

2 tbsp tomato sauce.
1/8 tsp black pepper.

1/4 tsp turmeric powder. 
1/4 tsp coriander powder.
1/2 tsp salt.
1/2 tsp red chili powder.
7 sardines, (descaled and cleaned).
4 to 5 tbsp Olive oil or Coconut oil. 

METHOD:
Mix first six ingredients together and smear on the cleaned sardines and refrigerate for at least one hour.  Heat oil and fry on both sides. Serve hot.

"ENJOY COOKING AND EATING"

King fish fry...

INGREDIENTS:

1 slice king fish.
1 tbsp red chili sauce. (or more as needed)
1/8 tsp black pepper powder.
1/4 tsp coriander powder.
1/4 tsp salt.

METHOD:

Mix together red chili sauce, black pepper powder, coriander powder, salt and one tsp water if needed.  Smear on the king fish slice and refrigerate for at least half hour. 
Heat 2 to 3 tbsp canola oil.  Fry on both sides and serve. 

"ENJOY COOKING AND EATING"

All purpose flour rose cookies...

INGREDIENTS:

2 cups all purpose flour.
1 egg.
Coconut milk to make the batter, ( about three cups).
Salt to taste.
2 drops rose extract.
4 tbsp sugar.
Oil to fry the cookies.

METHOD:

Beat egg, add salt, sugar and 2 cups milk.  Stir in the flour, mix thoroughly.  Add more milk if needed.  The batter should be thin.
Heat oil.  Place the cookie mold in the hot oil for 2 to 3 minutes. Remove and dip the mold in the batter, (only the 3/4 portion of the mold) then dip straight away in to the hot oil.  After ten seconds shake the mold and the cookie will separate and fall off in to the oil.  Fry on both sides.  When its light brown, drain on paper towel.

Rice flour rose cookies:

INGREDIENTS:

2 1/2 cups rice flour.
1 egg.
About 3 to 4 cups coconut milk to mix the batter.
5 to 6 tbsp sugar.
Salt to taste.

1 tbsp black sesame seeds, roasted. 

Oil to fry the cookies. 

METHOD:

Beat egg, add salt, sugar and 3 cups milk. Stir in the flour and mix thoroughly.  Add more milk if needed.  The batter should obtain the consistency of crepe batter. 
Heat oil.  Place the cookie mold in the hot oil for 2 to 3 minutes.  Remove, and dip the mold in the batter, (only the 3/4th portion of the mold) then dip straight away in to the  hot oil.  After few seconds, shake the mold slightly, the cookie will separate from the mold and fall off in to the oil.  Remove the mold and fry the cookie on both sides, till its light brown. Drain on paper towel.

"ENJOY COOKING AND EATING"

Chakka thoran;

INGREDIENTS:

Raw jack pods without seeds  -  about 20, diced.
Grated coconut  -  3/4 cup. 
Small red onion  -  5 to 6.
Green chilies or red chilies  -  2.
Turmeric powder  -  1/2 tsp.
Cumin seeds  - 1/2 tsp.
Coconut oil or olive oil  -  2 tbsp.
Mustard seeds  -  1/2 tsp.
Curry leaves  -  1 sprig.
Salt -  1 tsp.

METHOD:

Dice the jack pods.  Grind together, grated coconut, red onions, chilies, turmeric powder, cumin seeds, coarsely.  Keep it aside.  Heat oil, add the mustard seeds and curry leaves.  When it splutter, add the ground coconut mixture, salt and diced jack pods, with little water.  Cook till its soft, stirring occasionally.  Add more salt if needed and remove from heat. 

"ENJOY COOKING AND EATING"

Carrot potato wada...

INGREDIENTS:

2 potatoes, grated.
1 onion, chopped.
2 to 3 green chilies, chopped finely.
1 carrot, grated.
2 inch long ginger, grated.
1 sprig curry leaves, chopped finely.
1/2  to 3/4 cup gram flour, as needed. 
Salt -  1 tsp.
Oil to fry the wada.

METHOD:

Grate the potato and squeeze the juice out.  Combine the first eight ingredients and mix well.  Flatten that in to small even sized patties. 
Heat oil.  Fry the wadas till golden brown.  Drain from oil and serve hot. 

"ENJOY COOKING AND EATING"