Nethili Karuvadu Fry/ Dried Anchovy Fish Fry

Ingredients:-

Dried Anchovy fish / Nethil karuvadu - 1 cup or 100 grams

Garlic, chopped - 8 or 10 pods

Curry leaves - few

Cumin seeds - 1 tbsp

Dried red chillies - 3

Red chilli powder - 1 tbsp

Turmeric powder - 1/4 tbsp

Salt to taste

Oil

Preparation:-

• Remove head and clean the fish well. Set them aside.
• Heat oil n a pan/ kadai. Add cumin seeds, curry leaves and broken dried red chillies.
• When its splutter, add chopped garlic and  saute them for a minute.
• Now add dried anchovy fish/ nethili, turmeric powder, red chilli powder and salt. Fry them for 10 - 15 minutes till it becomes crispy.
• Transfer them to the plate and serve hot.

Chicken Filling

Ingredients:-

• Boneless chicken- 200 gms
• Capsicum, finely chopped - 1/2 cup
• Tomato- 1 nos
• Onion, finely chopped - 1 big
• Garlic pods, minced- 8 nos
• Ginger, minced- 1 tbsp
• Pepper powder- 1/4 tbsp
• Cumin powder - 1/2 tbsp
• Red Chilli powder- 1 tbsp
• Lemon juice - 1 tbsp
• Salt to taste
• Olive oil

Preparation:-

• Heat olive oil in a non-stick pan, add minced ginger, minced garlic, onions and stir fry until they're translucent. 

•  Add the chopped capsicum and chopped tomatoes, stir-fry for about 5mins until they start to soften.

• Add minced chicken and saute for a minute.

• Now add cumin seeds, red chilli powder, pepper powder and salt. Keep stirring until they start browning.

• Finally add  lemon juice into the mixture and Mix well.
• Turn off the heat and use as needed!

Nethili Karuvadu Kuzhambu/ Dried Anchovy Fish Curry

Ingredients:-

• Dried Anchovy fish / Nethil karuvadu - 1 cup or 100 grams
• Vazhaikai/ Plaintain - 1, cut into large dice
• Small onion/shallots - 8 or 10 
• Green chillies-3
• Tomato - 1 big
• Garlic pods - 6 or 8
• Red chilli powder - 1 tbsp
• Coriander powder - 1/2 tbsp
• Curry powder - 2 tbsp
• Turmeric powder - 1/4 tbsp
• Tamarind water - 1 cup
• Salt to taste

To Temper:-

• Mustard seeds - 1 tbsp
• Fenugreek seedss - 1/4 tbsp
• cumin seeds - 1/2 tbsp
• Curry leaves - few
• Garlic - 3 nos
• Pepper Corns - 1 tbsp
• Oil

Preparation:-

1. Clean the dried fish:-

Remove the head and tail. Clean it with salt and turmeric powder and wash in running                         tap water. Set them aside.

2. To make Nethili Karuvadu Kuzhambu/ Dried Anchovy Fish curry:-

• Crush the garlic and pepper Corns together to form a powder. Set aside.
• Heat oil in a pan /kadhai. Temper mustard seeds, fenugreek seeds, cumin seeds, curry leaves and green chillies. 

• Add crushed garlic pepper mixture, garlic, onion, and tomato. Cook it for a min on low flame. 

• Then add tamarind water and bring this to boil.

• Now add red chilli powder, curry powder, coriander powder, turmeric powder and salt.
  Cook it for 10 mins till masala is cooked well. 

• Now addvazhaikai/plantain and Nethili/ Dried fish and . Mix well. 

• Let them cook for a while. When oil shows up on sides, remove from heat.
• Serve hot with steamed rice.

Orange Milkshake

Ingredients:-

• Fresh orange- 2 
• Whole Milk - 1 cup
• Vanilla extract - 2 tbsp
• Sugar - 5 tbsp
• Salt - a pinch

Preparation:-

1. Combine orange segments, sugar and salt  in a blender until smooth.
2. Filter them with the strainer .
3. Now blend this orange mixture, vanilla extract and 1 cup of warm milk until smooth.
4. Pour into a glass and refrigerate up to 2 hours.
5. Serve chilled.
   

Egg Rolls

Ingredients:-

• Spring roll pastry 
• Oil for deep fry

Filling:-

• Egg - 6 nos
• Capsicum, chopped -  1 nos / 1/2 cup
• Cabbage, shredded - 1 cup
• Grated fresh ginger - 1 tbsp
• Pepper powder - 1 tbsp
• Turmeric powder - 1/4 tbsp
• Salt to taste
• Olive Oil - 1 tbsp

Preparation:-

To make the filling:-

• In a large saute pan or wok, heat oil, add grated ginger, cabbage and capsicum and  stir-fry the vegetables for about 2 minutes.

• Now add  pepper powder, turmeric powder,salt and egg and  stirring frequently. Set aside.

To make rolls:-

• Place 2 tablespoons of the filling in a straightline across the bottom  of the wrapper.

• Fold the sides and the bottom and then tightly roll the egg roll towards the unfolded corner.

• In a large wok or saucepan over high heat, heat cooking oil.
• When it's hot, drop egg rolls into the oil and allow them to cook for 2-3 minutes or until the rolls are golden brown. 

•  Remove the egg rolls to a paper-towel-covered plate to allow them to drain. 
• Serve hot.

Murungai Keerai Poriyal / Drumstick Leaves Stir Fry

Ingredients:-

• Murungai Keerai / Drumstick Leaves - 1 bunch or 1 large bowl
• Small onion/ shallots, chopped - 5 or 6 nos
• Dried Red chilli - 3 nos
• Curry leaves - few
• Mustard seeds- 1 tbsp
• Boiled moong dal - 2 or 3 tbsp
• Asafoetida - a pinch
• Coconut, shredded- 1/4 tbsp
• Salt to taste
• Oil - 2 tbsp

Preparation:-

• Remove the leaves from the stalks. Wash and clean the leaves. Set aside. 

• Heat oil in a kadai/wok. Add mustard seeds and asafoetida. Let it splutter.
• Add broken dry red chili, curry leaves and onion and saute until it becomes light brown.  

• Now add drumstick leaves, boiled moong dal and salt. Saute for few mins or cook till the leaves are tender.
• Finally add coconut and mix well, saute for another minute.

• Remove from flame and serve hot with rice and sambar.

Crab Briyani / Nandu Briyani

Ingredients:-

• Crab, large size- 1 (Separate the legs with claws and body section)
• Basmati Rice - 2 cups
• Onion, big - 1 sliced
• Tomato - 2 nos
• Green chillies - 3 nos
• Coriander leaves , chopped - 1 cup
• Mint , chopped - 1 cup
• Ginger garlic paste - 2 tbsp
• Red chilli powder - 1 tbsp
• Turmeric powder - 1 tbsp
• Yogurt- 2 tbsp
• Salt as needed
• Ghee - 4 tbsp
• Oil - 1 tbsp
• Lemon juice - 2 tbsp

To Temper:-

• Cloves - 1
• Star anise - 1
• Javitri - 1
• Cardamom - 1
• Bay leaves - 1
• Cinnamon stick- 1
• Cumin seeds - 1 tbsp

Preparation:-

1. To Clean and Cook the Crab:

• Clean the crab with turmeric powder.  

• Boil body section and some crab legs with 1 tbsp of salt for 10 mins.
• Remove from heat and allow to cool.
• Remove the shell parts and take out the flesh alone. Set aside. 

2. To Prepare Crab Briyani:-

• Soak basmati rice for 20 to 25 minutes.
• In a pan, heat ghee and oil, put all the ingredients under " To Temper" and saute for a minutes.

• Add green chillies and onion. when onions are soft, add tomato and ginger garlic paste and saute for a minutes. 

• Then add coriander leaves and mint. Fry them till the leaves wilt. 
• Add crab meat and cleaned legs. Mix well.

• Then add red chilli powder and curd. Saute for a few more minutes.  

• Add 4 cups of water. When water starts boiling, add basmati rice. Mix well and cook covered. 

• When rice is three fourth done,reduce the heat to low and cook covered for another 15 minutes or until all the water is absorbed and the rice is soft. 

• Garnish with coriander leaves and serve hot with raita.