Fish Fingers

Ingredients 

1/2 kg Fish
½ tsp Ginger garlic paste
1/4 tsp coriander powder
1/4 tsp cumin powder
3-4 curry leaves
1/2 tsp garam masala
1/2 tsp pepper powder
1 tsp red chili powder
1 lemon
Bread crumbs
Besan
Salt
Oil

Directions

In a bowl Mix fish with lime juice, salt, chilli powder, garam masala, coriander powder, cumin, chopped curry leaves and ginger garlic paste. In another Plate,mix equal amount of besan and bread crumbs.Gently press fish into flour to coat and shake off the excess and deep fry it in medium flame until they turn into golden brown in colour(2-3mins). Transfer shrimp to a paper towel-lined platter to drain and squeeze little lime juice.

Veg Sandwich

• 
  
• 
  
• 6 Bread Slices
• 1/4 cup Sandwich spread(mayonnaise)
• 1/4 cup grated carrot
• 1/4 cup shredded cabbage
• 1 tsp black pepper powder
• salt as per taste
• Instructions
• Take all the vegetables in a bowl and mix well.
• Cut the brown edges of the bread (optional)
• Apply some butter.
• 
  
• Spread  veg-mayo mixture on the bread slices.
• Place bread slice above the other and toast on both sides....

Mango Lassi

Ingredients

1 cup Chopped mango
½ cup Chilled Plain Yogurt
¼ cup chilled Milk or water
2 Tbsp Sugar or Honey to taste
A pinch of Cardamom powder
2-3 Badam or cashews chopped.

Directions

Blend all the ingredients together till well combined and smooth .Garnish with chopped nuts and serve chilled.

Idi Chakka thoran/Tender jackfruit stir fry

Rajma

1/4 tsp Jeera
Pinch of Fennel seeds


1 tsp gg paste
1 onion
1 tomato

1/4 tsp Turmeric powder
1 tsp chilli powder
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala

1 cup rajma
2 3/4 water - 6 whistles in low flame
coriander leaves

Varuthu aracha chicken curry

Sauting 
ulli 11/2
Green chilli: 2, slit
Ginger: 1 inch, sliced thinly
Garlic: 6 cloves, sliced thinly
Curry Leaves: 2 sprigs

Water: 1/2 to 1 cup

Marinate:
Chicken: 1 kg
Turmeric powder: 1/2 tsp
chilli powder : 2 tsp
Coriander Powder: 2 tsp

To Roast And Grind:
1 cup Grated coconut:
1 tsp perumjeerakam 
2 grambu 
2 cardomom
very small piece cinamon 
1 tsp whole pepper 
curryleaves
4-5 dry red chilies  
1/2 of small Onion
Coriander powder: 3 tsp
Chilli powder: 3 tsp
Oil 3 tsp 

For Tempering:
Coconut oil: 1 tbsp
3, broken Kashmiri chilli:
Curry leaves: 1 sprig
3 sliced Shallots
Salt: 1 1/2 tsp or as needed

Home made Garam Masala : 1 tsp 
Fennel Seeds : 1 tsp
Cinnamon Stick : 2 inch pieces,
Cloves : 2
Star anise : 2
Green Cardamom : 2 pods