• Prawns – 500 gms
• Red Chilli powder – 1 tsp
• Garam Masala powder – ½ tsp
• Onion – 2 medium sized, chopped
• Ginger-Garlic  paste – 1 tbsp
• Green chillies – 3, chopped
• Tomato Puree – ½ cup
• Tomato sauce – 2 tbsps
• Soya sauce – 1 tbsp
• Salt and pepper to taste
• Oil – 1 tbsp

Preparation Method

1. Take a heavy bottomed vessel and pour oil in it.
2. Add chopped onion, ginger-garlic paste and chopped green chillies. Fry for a minute.
3. Now add red chilli powder and garam masala powder.
4. Add prawns to it and fry for a minute and add little water. Cover and cook for 5-6 minutes.
5. Now add tomato puree, tomato sauce and soya sauce.
6. Pour some water and mix thoroughly. Cover and cook for 5-6 minutes.
7. Remove from stove and serve hot with noodles/rice.

• Pomfret fish – 2 pieces
• Pudina chutney – 3 tbsp
• Green chilli paste – 2 tsps
• Ginger – Garlic paste – 1 tbsp
• Lemon juice – 4 tsps
• Oil – 1 tbsp
• Salt and pepper to taste

Preparation Method

1. Clean and wash the fish thoroughly.
2. Make deep incisions on both the sides of the fish.
3. Mix together pudina chutney, green chilli paste, ginger-garlic paste, lemon juice, salt and pepper in a bowl.
4. Apply the mixture all over the fish on both the sides and keep in refrigerator for an hour.
5. Heat a frying pan and pour some oil.
6. Place the fish and fry on both sides, until the raw the smell as gone and fish is fried well.
7. Serve hot.

• Dried Prawns – 200 gms
• Coconut – 1 cup, freshly grated
• Small onions/Chinna Ulli – 20-25 no’s.
• Green chillies – 6-8 no’s
• Ginger – 1” piece
• Turmeric powder – 1 tsp
• Kokum/Tamarind – 1 tbsp
• Curry leaves – 3 sprigs
• Salt to taste
• Oil – 1 tbsp

Preparation method

1. Wash and soak the dried prawn in water for 15 minutes.
2. In the meantime grind coarsely the ginger, green chillies, onions, turmeric powder, salt and coconut gratings.
3. Remove the prawns from water and drain.
4. Mix the ground masala to the prawns along with tamarind paste.
5. Mix well so that the masala is coated well over the prawns.
6. Add 2 cups of water and cook for 30 minutes.
7. Pour a tablespoon of oil, simmer for a minute or two and remove from the fire once the prawns got cooked.
8. Serve after couple of hours.

• Chicken – 1.5 kg, cut into medium size pieces
• Broken wheat – 1 kg
• Onions –1 kg, chopped
• Green chillies – 50 gms.
• Ginger-garlic paste – 350 gms
• Curd – 600 gms
• Cloves – 10 no’s.
• Cinnamon – 2” inch pieces, 2 no’s.
• Green Cardamom – 5 no’s.
• Lemon – 3 no’s.
• Channa dhal – 250 gms
• Red chilli powder – 2 tbsp
• Dhaniya powder – 2 tbsp
• Mint / Pudina leaves– 1 bunch
• Coriander Leaves – 1 bunch
• Cooking oil – ½ liter

Preparation Method

1. Soak the broken wheat in water overnight.
2. Pressure-cook soaked broken wheat and channa dhal with salt for 45 minutes to 1 hour on low heat.
3. Mash the broken wheat and channa dhal in a blender.
4. Heat oil in a pan. Fry chopped onions in oil till golden brown.
5. Add ginger-garlic paste, sauté with garam masala powder, cinnamon, cloves, cardamom and green chillies.
6. Add the chicken pieces and stir fry.
7. Add red chilli powder, dhaniya powder, salt, pudina and coriander.
8. When the gravy starts leaving the sides of the pan, add curd.
9. Cook till the chicken is tender (on low flame).
10. Skim the oil layer from the top of the gravy and set aside.
11. Remove chicken pieces from gravy, debone and shred.
12. Add the shredded chicken and gravy to the broken wheat and channa dhal.
13. Mix thoroughly. Cook on low flame for 10-15 minutes.
14. Pour skimmed oil onto the cooked haleem.
15. Garnish with crisp brown onion and lemon slices & Serve hot.

• Pearl spot Fish / Karimeen – 1 kg
• Ginger-Garlic paste – 2 tsps
• Turmeric powder – 1 tsp
• Red Chilli powder – 4 tsps
• Pepper powder – 4 tsps
• Curry leaves – 4sprigs
• Salt to taste
• Oil – 1 cup

Preparation method

1. Clean, wash and drain the fish with water. Make some slits using sharp knife on stomach & both the sides of the fish.
2. Take a tablespoon of water and mix all the powders to form a thick paste.
3. Add the ginger- garlic paste and salt.
4. Marinade this paste over the fishes and keep it in the fridge for an hour or two.
5. Keeping in fridge helps the masala to be absorbed quickly.
6. Heat oil in a thick-bottomed pan, add the curry leaves.
7. Put the fish on the oil, fry till it has become dark golden brown and turn to the other side.
8. Fry till the fish has fired evenly on all sides.
9. Drain from the oil and Keep it in the kitchen towel.
10. Serve hot as starter or as accompaniment for Rasam Rice.

Note: Any fleshy variety of fish which is suitable for frying can be fried using the above method.

• Prawns – 500gms, medium size
• Tomatoes – 4, large size, diced
• Coconut milk – 250 ml
• Ginger-garlic paste – 1/2 tsp
• Whole Green chillies – 5
• Coriander powder – 3 tsps
• Garam masala – 1tsp
• Pepper powder – 1 tsp
• Curry Leaves – 2 sprigs
• Oil as required
• Salt to taste

Preparation Method

1. Heat oil in a pan and fry the garam masala and curry leaves for a minute.
2. Now add the coriander powder, green chillies, salt, pepper powder, ginger-garlic paste. Fry for about 30 seconds.
3. Then add tomatoes and half cup of water.
4. When the tomatoes soften, add the coconut milk. Bring to a boil and simmer for 5 minutes.
5. Add the prawns and cook on simmer for another 3 minutes.
6. Serve with rice or roti.