Cranberry Sauce

1-1/2 C sugar(use less or more according to your taste)
1 navel orange
1/2 tsp grated ginger
4 C cranberries


Grate the orange peel and add to a pot with the sugar and ginger.Add the juice from the orange into the pot and simmer over medium heat until the sugar is dissolved.
Add cranberries and cook until they pop - about 5 minutes.


Egg Thoran

2 Egg
1 Onion
1 Green Chilli
1 Tomato
2 tbs Coconut Oil/ghee
1/2 cup Grated coconut
Salt as per taste


Cut onion, green chilli and tomato in to very small piece. Mix it with grated coconut. Beat it with egg thoroughly for 3 minutes. Add oil in to a frying pan.When it is heated add the mixed egg and stir it well until it separates from the pan forming small shapes. Add salt to taste and serve hot.

Murungakaya/Drumstick Curry


12 drumsticks, peeled and cut into 5 cm long pieces
5 small onions, sliced
ghee for frying
6 green chillies, slit lengthwise
4 tbs curry powder
1 1/2 cups thin coconut milk
salt to taste
a few sprigs of curry leaves
a lemon sized ball of tamarind, soaked in water
1 1/2 cups thick coconut milk


Heat ghee in a pan and fry the onions and green chillies for four minutes. Add the remaining ingredients, except the tamarind and thick coconut milk. Cook on low heat till the murungakaya (drumsticks) are tender. Extract tamarind pulp and add to the curry. Simmer for five minutes. Add the thick coconut milk and bring it to a boil. For a variation, you can substitute drumsticks with beans, bitter gourd, snake gourd, brinjals or potatoes.

Morukaachiyathu/Pulisseri/yogurt curry


½ Onion, cut into small pieces
2 or 3 Green chile, cut long
¼ tsp. Turmeric powder
½ tsp. chile powder
¼ tsp. methi (uluva/fenugreek) powder
¼ tsp. cumin (jeerakam) powder
1 tsp oil
salt as per taste
1 tsp mustard seeds
10- 12 curry leaves
1 zuchini squash/chayote squash/cucumber/green mango/green apple (grannysmith), cut into pieces (you can use half of pineapple cut into cubes for the sweeter version)
2 c. Yogurt (wholemilk one is better), whipped well.


Heat oil, fry mustard seeds, then add onion, green chile and stir for a while. Then add curry leaves (optional), and then all the powders and salt. Stir for a few seconds, then add the veg. pieces, and a cup of water. Cover it and cook. When cooked, take it off the stove, and after a while (when cooled down a bit) add the yogurt to it, stir well. And it is ready! Note: (You can use ripe mango instead of squash/apple if you like. Also, you can add coriander leaves if you like.)

Cabbage Thoran


3 cups chopped cabbage
1/2 teaspoon turmeric powder
1/2 teaspoon cumin seeds
2 or 3 green chilies
1/2 cup greated coconut
3 medium garlic cloves
1 small onion
1 teaspoon urad dal
1/2 teaspoon mustard seeds
1 teaspoon oil
salt as per taste


Chop the onion. Heat the oil on medium heat and add the mustard seeds. When they pop, add the urad dal and curry leaves. Then add the onions and sauté till browned.

Now add the cabbage, turmeric powder and salt. Stir for a while, lower the heat and cook covered for five minutes.

Crush the garlic and cumin seeds and add to the cabbage along with the green chilies and the coconut.

Stir for a few more minutes and remove from heat.



2 cups toor dahl.
A pinch asoefetida powder
Salt as per taste

Mince the following:
8-10 nos Curry Leaves.
1 small Onions.
1 tsp Ginger.
2 Green Chillies.


Wash and soak dahl for four hours. Then DRAIN the dahl in a colandar for 1 hour. There should be hardly any water left on the dahl. If the dahl is too wet the vada will break apart. Pat the dahl dry with a paper towel.

With a food processor, the grinding will be easy. Grind the dahls separately and make a paste.

In the last portion of your grinding, add the onions, ginger and curry leaves so they become minced further. Combine the ground dahls. Add asoefetida powder and salt for taste. Shape into patties and deep fry.


Measurement Conversions

Metric to U.S.
1 mL = 0.033814 fl. oz.
1 mL = 0.061024 cu. in.
1 mL = 0.2029 tsp.
1 mL = 0.0676 Tbls.
1 dl = 3.3814 fl. oz.
1 dl = 6.1024 cu. in.
1 dl = 20.29 tsp.
1 dl = 6.76 Tbls.
1 dl = 27.05 fl. dr.
1 dl = 0.423 cups
1 dl = 0.845 gi.
1 dl = 0.21134 pt.
1 dl = 0.10567 qt.
1 l = 33.814 fl. oz.
1 l = 61.024 cu. in.
1 l = 67.6 Tbls.
1 l = 270.5 fl. dr.
1 l = 4.23 cups
1 l = 8.45 gi.
1 l = 2.1134 pt.
1 l = 1.0567 qt.
1 l = 0.26417 gal.
1 l = 0.029353 firkins
1 l = 1.8162 pt.
1 l = 0.9081 qt.

1 g = 0.035274 oz.
1 g = 0.0022046 lb.
1 kg = 35.274 oz.
1 kg = 2.2046 lb.

1 mm = 0.03937 in.
1 cm = 0.3937 in.
1 m = 39.37 in.
1 m = 3.281 ft.
1 m = 1.0936 yd.


U.S. to Metric
1 tsp. = 4.929 mL
1 Tbls. = 14.787 mL
1 fl. dr. = 3.6967 mL
1 fl. oz. = 29.57353 mL
1 cup = 236.59 mL
1 cup = 2.366 dl
1 cup = 0.2366 l
1 gi. = 118.294 mL
1 gi. = 1.18294 dl
1 gi. = 0.118294 l
1 pt. = 473.1765 mL
1 pt. = 4.731765 dl
1 pt. = 0.4731765 l
1 qt. = 9.4635 dl
1 qt. = 0.94635 l
1 gal. = 37.854 dl
1 gal. = 3.7854 l
1 firkin = 34.069 l
1 hhd = 238.48 l
1 pt. = 0.551 l
1 qt. = 1.101 l
1 pk. = 8.81 l
1 bu. = 35.25 l

1 oz. = 28.35 g
1 lb. = 453.59 g
1 lb. = 0.454 kg

1 in. = 25.4 mm
1 in. = 2.54 cm
1 ft. = 304.8 mm
1 ft. = 30.48 cm
1 yd. = 914.4 mm
1 yd. = 91.44 cm


cm = centimeter
dl = deciliter
g = gram
kg = kilogram
l = liter
m = meter
mL = milliliter
mm = millimeter


bu. = bushel
fl. dr. = fluid dram
fl. oz. = fluid ounce
ft. = foot
gal. = gallon
gi. = gill
hhd = hogshead
in. = inch
lb. = pound
oz. = ounce
pk. = peck
pt. = pint
qt. = quart
Tbls. = tablespoon
tsp. = teaspoon
yd. = yard

Measurement Equivalents

1 Drop = 1/72 tsp. = 0.002 oz. = 0.065 mL
1 Dash = 1/16 tsp. = 0.010 oz. = 0.308 mL
1 Pinch = 1/8 tsp. = 0.021 oz. = 0.616 mL


1 tsp. = 1/3 Tbls. = 1/64 cup = 1/6 oz. = 4.93 mL
2 tsp. = 2/3 Tbls. = 1/32 cup = 1/3 oz. = 9.86 mL
3 tsp. = 1 Tbls. = 1/16 cup = 1/2 oz. = 14.79 mL
6 tsp. = 2 Tbls. = 1/8 cup = 1 oz. = 29.57 mL
12 tsp. = 4 Tbls. = 1/4 cup = 2 oz. = 59.15 mL
16 tsp. = 5 1/3 Tbls. = 1/3 cup = 2 2/3 oz. = 78.86 mL
24 tsp. = 8 Tbls. = 1/2 cup = 4 oz. = 118.29 mL
32 tsp. = 10 2/3 Tbls. = 2/3 cup = 5 1/3 oz. = 157.73 mL
36 tsp. = 12 Tbls. = 3/4 cup = 6 oz. = 177.44 mL
48 tsp. = 16 Tbls. = 1 cup = 8 oz. = 236.59 mL


1 cup = 1/2 pt. = 1/4 qt. = 1/16 gal. = 8 oz. = 236.59 mL
2 cups = 1 pt. = 1/2 qt. = 1/8 gal. = 16 oz. = 473.18 mL
3 cups = 1 1/2 pt. = 3/4 qt. = 3/16 gal. = 24 oz. = 709.76 mL
4 cups = 2 pt. = 1 qt. = 1/4 gal. = 32 oz. = 946.35 mL
5 cups = 2 1/2 pt. = 1 1/4 qt. = 5/16 gal. = 40 oz. = 1.18 l
6 cups = 3 pt. = 1 1/2 qt. = 3/8 gal. = 48 oz. = 1.42 l
8 cups = 4 pt. = 2 qt. = 1/2 gal. = 64 oz. = 1.89 l
10 cups = 5 pt. = 2 1/2 qt. = 5/8 gal. = 80 oz. = 2.37 l
12 cups = 6 pt. = 3 qt. = 3/4 gal. = 96 oz. = 2.84 l
16 cups = 8 pt. = 4 qt. = 1 gal. = 128 oz. = 3.79 l


1 gill = 1/2 cup
1 peck = 2.33 gal.
1 bushel = 9.31 gal.


gal. = gallon
l = liter
mL = milliliter
oz. = ounce
pt. = pint
qt. = quart
Tbls. = tablespoon
tsp. = teaspoon




Karimeen Pollichathu
Promfert Varutharacha Curry
Fish Curry
Crab curry
Naadan Kozhi Curry
Mutton Curry
Kadukka/Mussels Curry
Coconut Lobster Curry
Shrimp and Mango Curry
Shrimp Fry
Shrimp Cutlets
Shrimp Biriyani
Easy Aadu/Mutton Biriyani
Chicken Manchurian
Chemeen/shrimp Pickle
Oven Cooked Salman In Coconut Milk
Dried Shrimp Chutney ( Unakka Chemmeen Chammanthi)
Peanut Chicken
Roasted Chicken
Shrimp Thoran
Mutton Thoran
Chicken Thoran
Egg Thoran


Muringakka/drumstick Thoran
Murungakka/Drumstick Curry
Jackfruit/Chakka Erisseri
ChakkaKuru/Jackfruit Seed Thoran
ChemmaChakka/Breadfruit curry
Mushroom Theeyal
Onion Theeyal
Vazhakoombu/Plantain Flower Thoran
Vegetable Biriyani
Mushroom Biryani
Coconut Rice
Tamarind Rice
Curd Rice
Spicy Tamarind Brinjals.
Ladyfingers in thick yogurt sauce.
Homemade Pizza Dough.
Tempura Fried Vegetables
Mini Buns
Carrot Halwa
Puttu/Steam Cake
Kadala Curry
Uzhunnu Vada
Coconut Chutney
Koottu Curry
Thali peeth
Ethakkaya Appam/Pazham Pori
Spinach Thoren
Cabbage Thoran
Morukaachiyathu/Pulisseri/yogurt curry


Ras malai
Phirni/Creamy Rice Flour Pudding
Ethakka/Plaintain Halwa
Sweet Vattayappam
Wheat Halwa
Parippu Payasam
Poha/Aval Payasam
Cranberry Sauce


Mango Lassi
Papay Lassi
Masala Chaya/Aromatic Tea/Tea with 5 spices
Banana/Strawberry Milkshake
Pina Colada
Peanut,Banana & Chocolate Smoothie
Ginger Lemonade
Mango Smoothie With a Kick.
Cranberry Lime Spritzer
Blueberry Shake with Apricot nectar

Ethakka/Plaintain Halwa


3-4 large plantains, riper the better
1 cup sugar
1/2 cup raw cashews
1/2 cup raisins (soaked)
2-3 cups milk
1 teaspoon allspice
1/4 cup unsalted butter


Steam the plantains with the skin on if you have a steam cooker. Else microwave whole, skin and all, over a little water for about three to four minutes on high power. This enhances the sweetness of the plantains. Make a few slits in the skin of the plantains. You can even cut them in half. Allow to cool and skin them. I apologise for leaving this part out to those who may have already tried this!
Mash the ripe plantains with the milk, the sugar and half the butter. I use a food processor as it blends the bananas well. Keep aside.

Melt the rest of the butter on a low flame (Use a non-stick pan). Add the cashews and saute till golden. Add the mashed ingredients and the raisins.
Increase the heat and mix in the allspice. Continue blending in until the halwa is sticky and leaves the pan. Remove from heat.Allow to cool and set in a greased pan/plate. Cut into little squares. You can serve this warm or cold!



1/2 lb fresh mango, flesh only
1 cup nonfat plain yogurt
2 tablespoons sugar
2 teaspoons lemon juice
1 pinch nutmeg
1 pinch salt
2 ounces black grapes, optional as garnish


Put mango, yogurt, sugar, lemon juice, nutmeg and salt into blender & process until smooth. Spoon into 4 serving dishes, if desired, garnish with grapes cut in 1/2, seeds removed.

Phirni/Creamy Rice Flour Pudding


4 cups milk
2 tablespoon(s) rice preferably long - grained(Basmati)
6 tablespoons sugar or to taste
4 cardamoms powdered
1 tablespoon(s) almonds blanched and sliced
1 tablespoon(s) pistachios and cashewnuts sliced
a few strands of saffron soaked in a little milk.


Wash the rice and soak it in a little water for about 30 minutes. Grind the rice with just enough water in which it was soaked to make a fine paste. Keep aside.
Pour the milk in a vessel and bring it to a boil on medium heat. Let it simmer. Meanwhile, take a little of this hot milk in a bowl, add the rice paste and dilute it to a very thin consistency. Add this to the simmering milk and mix, stirring continuously. Cook on low heat for 12 minutes or till the milk has thickened .
Add sugar and stir well. Keep on low heat for about 4 minutes. Remove from heat. Add the saffron and sprinkle cardamom powder on top. Garnish with sliced almonds, pistachios and cashewnuts.Serve chilled.



1 quart whole milk yogurt
1/3 cup powdered sugar
1/3 tsp. cardamom powder
few strands saffron
1/2 tbsp. pista & almond crushed


Tie yogurt in a clean muslin cloth overnight. (6-7 hours).
Put the yogurt into a bowl, add sugar and cardamom and mix.
Rub saffron into 1 tbsp. hot milk, in a small bowl, until the color spreads and dissolved and add to the yogurt. Empty into a serving bowl, and garnish with nut crush.Chill for 1-2 hours before serving.

Ras malai


2 lbs Ricotta cheese
1/2 cup sugar
32 oz half & half milk
A pinch of saffron
1/4 tsp crushed cardamom seeds
1/2 cup blanched almonds
2 tbsp crushed green pistachios


Mix the cheese with sugar and little cardamom powder and spread out on a baking tray.
Bake at 350 degrees for 35 minutes or until it sets. It should not get brown.
Remove from oven, cool at room temperature and cut into 2" squares. Place them in a dessert bowl.Mix the other ingredients, except the pistachios well in a separate dish and pour over the squares. Decorate with pistachios, chill for 2-3 hours and then serve.


Spinach Thoren


3 cups Chopped Spinach
1 cup Grated coconut
3 Garlic cloves
3 Green chillies
3 shallots
1 Red chilli
5 Curry leaves
1/2 teaspoon Mustard seeds
Salt (As per taste)


Grind together the garlic, 2 onions and coconut to a fine paste. Slice the remaining shallot into roundels. Steam the spinach with little salt and ½ cup water. When done, add the ground paste and green chillies and steam again for 5 minutes. Cook uncovered till almost dry.

Heat oil in a pan, add mustard seeds and allow them to splutter. Add onion roundels and saute for a few minutes. Add curry leaves and red chilli and fry till the chilli changes colour. Add the cooked spinach. Stir gently till the thoren is completely dry. Serve hot.

Mutton Thoren


1 lb Minced goat meat
2 cups Grated coconut
5 Green chillies
4 Garlic cloves
2 teaspoons Cumin seeds
4 teaspoons Coconut oil
3 Red chillies
1/2 teaspoon Mustard seeds
2 teaspoons Curry leaves
1/2 cup shallots
2 teaspoons Chopped coriander leaves
2 teaspoons Chopped mint leaves
Salt (As per taste)

Cook the meat with half quantity of salt till tender and dry. Grind the coconut, green chillies, garlic, cumin seeds and the remaining quantity of salt to a fine dry paste.

Heat oil and saute mustard seeds, red chillies broken into bits, curry leaves, sliced shallots and the ground paste for two minutes. Add the cooked meat, mix the contents well and cook for another two minutes. Transfer the contents to a serving dish.

Garnish it with chopped coriander and the mint leaves. If desired spoon 2-3 tsp fresh coconut oil over.

Shrimp Thoran


500 grams Prawns
1 cup Grated coconut
5 Chopped green chillies
1 inch Chopped ginger
6 Chopped garlic
1 teaspoon Chilli powder
1/4 teaspoon Turmeric powder
6 teaspoons Coconut oil
2 teaspoons Curry leaves
1/2 teaspoon Mustard seeds
2 teaspoons Chopped coriander leaves
Salt (As per taste)


Wash, Shell and de-vein the shrimps. Cook the shrimps with salt and enough quantity of water till tender and dry.

Heat 4 tsp oil and saute the curry leaves,mustard seeds and chopped ingredients for a minute. Add the cooked prawns, chilli powder, turmeric powder and the grated coconut. Mix the contents well and cook for five minutes. Remove it from fire and transfer the contents to a serving dish.

Garnish it with chopped coriander leaves and spoon hot coconut oil over it.

Kadukka/Mussels Curry


2 lb Mussels
5 small Onions
2 medium Tomatoes
2-3 Green chillies
1 teaspoon Chopped ginger
1/2 teaspoon Turmeric powder
1 teaspoon Red chilli powder
3 teaspoons Coriander powder
1 teaspoon Garam masala
5-6 Curry leaves
2-3 tablespoons Oil
Salt (As per taste)


Finely slice the onions. Heat oil in a deep bottomed pan, add onions and fry till they are golden brown in colour. Add chopped tomatoes, slit green chillies, ginger, curry leaves and fry till oil leaves the sides of the pan. Add all the powders and fry for 2-3 minutes. Add the mussels, salt and little water. Cover and cook on a low flame till the mussels are cooked.

Roasted Chicken

This is a simple method to roast the chicken.


1/4 teaspoon salt.
1/4 teaspoon pepper.
1/4 teaspoon chili powder.
1/2 teaspoon ginger garlic paste.
1 lime (extract all the Juice and keep aside).
1 3-pound whole broiler-fryer chicken.
2 teaspoons butter(encourages browning).

For the Rub, Combine lime juice,chili powder, ginger garlic paste,salt and pepper.

Rinse chicken; pat dry with paper towels. Loosen skin on chicken breast. Using your fingers, carefully spread half of the rub under the skin. Skewer neck skin to back; tie legs to tail. Twist wings under back. Take rest of the rub and spread it inside the cavity. Let it marinate for atleast an hour(or overnight).

Place chicken, breast side up, on a rack(V-shape works better) in a shallow roasting pan. Rub with butter on the skin. If desired, insert a meat thermometer into center of an inside thigh muscle. Roast, uncovered, in a 375 degree F preheated oven for 30 minutes.

Take the chicken out cover with an aluminium foil and place back in oven. Roast about 45 minutes more or until chicken is no longer pink, juices run clear (the meat thermometer, if using, should register 180 degrees F).


(1) Chicken skin contains a great deal of fat, and many people are in the habit of removing it in order to avoid the extra calories. Crispy, fragrant roast chicken skin is absolutely delicious, and, many people insist, the best part of the roast chicken. If you choose to pass up the temptation, though, you still need to leave the skin on the chicken during roasting. Roasting a skinless bird is an exercise in futility. The skin holds in moisture and juiciness. If you skin the chicken before you roast it, the meat will become bone-dry long before it's cooked through. You can carve the chicken then remove the skin from your portion as you see fit. Don't worry-there is no significant difference in calories between removing the skin before or after cooking!

(2)you can add vegatables(eg:-Onion,potatos,carrots etc..) on botton of the roasting pan.(I've found that when setting the chicken on a flat rack or directly in the roasting pan, the juices that collect around the chicken never have the chance to reduce.)

(3)A blasting heat crisps the skin and gives the chicken a great roasty flavor, but I recommend just an initial 20 to 25 minutes at 450°F, followed by a more moderate 375°F for the remaining cooking time(until chicken is no longer pink, juices run clear (the meat thermometer, if using, should register 180 degrees F)).

(4)put other flavor additions into the cavity --like herbs, lemons,Oranges, cloves of garlic -- which help flavor the meat and especially the pan juices as they flow from the bird into the roasting pan.

(5)Checking doneness:- Tests for doneness start with color. The skin should be dark golden, and the juices that come from the thigh when you prick it (and also from the cavity when you tilt the whole bird) should be clear, not rosy or pink. The drumsticks usually wiggle easily in their sockets, though it's sometimes hard to get a good grip on a hot bird. The ultimate test you should use until you're really experienced is to stick a thermometer into the middle of the thigh meat, not too close to the bone nor too close to the skin.

(6) The chicken will be much better if you let it rest for 15 to 20 minutes. This lets the juices redistribute themselves.

Peanut Chicken


1 tablespoon cooking oil
1 pound skinless, boneless chicken breast halves, cut into bite-size strips
2 teaspoons curry powder
1 teaspoon greated piece ginger.
1 fresh jalapeno pepper, seeded and finely chopped
1 cup coconut milk
3/4 cup chunky peanut butter
2 tablespoons soy sauce
1/4 cup snipped fresh cilantro


In a large skillet heat oil over medium-high heat. In a medium bowl toss chicken with curry powder,ginger and jalapeno. Add to skillet; cook and stir for 2 minutes. Carefully add 3/4 cup water. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.

In a medium bowl stir together coconut milk, peanut butter, and soy sauce. Add to the skillet. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes more or until chicken is no longer pink, stirring occasionally. Stir in the cilantro.

Dried Shrimp Chutney ( Unakka Chemmeen Chammanthi)


1/4 cup Dried Shrimps
1 cup Grated Coconut
4 Small Onion
4-5 pieces Dry Red Chilly
5nos Curry Leaves


Heat a pan and fry dried shrimps over medium fire, add red chilliies and small onions and sauté until its colour varies. Then grind or crush well the coconut, curry leaves, salt, with this mixture. Your mouthwatering chutney is ready.

Tamarind Rice


1 oz Tamarind
11/2 cups Rice
4 Dry chillies
1 dsp Gingely oil
2 dsp Ghee
11/2 tsp Black gram dal
11/2 tsp Bengal gram dal
1 tsp Mustard seeds
1/4 tsp Fenugreek
16nos Cashewnuts
a pinch Asafoetida powder
1/4 tsp Turmeric powder
Salt to taste


Soak the tamarind in one cup of water for 15 minutes and draw the pulp and strain(or use tamarind pulp). Cook the rice in boiled water and drain it. Fry and powder, black gram dal and fenugreek and mix them with turmeric powder and asafoetida.

Season mustard, pieces of dry chillies, bengal gram and cashew nuts in gingely oil, add tamarind water, the powdered turmeric and asafoetida and boil till thick. Add enough salt and mix in the rice and the ghee.


Shrimp and Mango Curry.

1. Shrimps- ¼ kg.,
2. Big onions- ¾ cup,
3. Raw mango (chopped) - ½ cup
4. Oil- three table spoons,
5. Salt- to taste,
6. Chilli powder- 1½ teaspoon
Turmeric powder- ½ teaspoon,
Cumin seeds- ¼ teaspoon,
Mustard seeds- ¼ teaspoon,
Garlic- one table spoon,
Ginger- ½ table spoon,
Small onions -chopped,one table spoon


1. Grind ingredients under (6) and keep aside.
2. Heat oil well, saute the big onions, then add the ground paste and fry well.
3. Then saute the shrimps, add one cup of water, a little salt and keep to cook.
4. Next add the mangoes and mix well.
5. Cook on low flame and remove when gravy thickens.

Mushroom Theeyal


For Coconut Paste

1 tablespoon vegetable oil
8 garlic cloves, peeled and left whole (use less if preferred!)
1 1/2 cups grated coconut (fresh or frozen or unsweetened, desiccated)
1/2-1 teaspoon pure chili powder (or to taste)
1 tablespoon coriander powder
3/4 cup water

For Mushroom Curry

1/2-1 tablespoon vegetable oil or butter or ghee
16 ounces fresh button mushrooms, halved (or quartered if large)
1 tablespoon vegetable oil, extra
1 tablespoon gingerroot, cut in julienne strips
1-3 green chilies, cut in half lengthwise (de-seeded for less heat)
1/2 cup onions, sliced
1 teaspoon turmeric powder
reserved mushroom liquid, made up to 1 1/2 cups, with water
1 teaspoon salt (or to taste)
10-15 fresh curry leaves (or frozen)
2-3 teaspoons thick tamarind paste

For Tempering

1 1/2 teaspoons vegetable oil
1 teaspoon black mustard seeds


For the coconut paste: Heat the vegetable oil in a non-stick, heavy skillet and add the coconut and garlic. Stirring frequently, gently toast the coconut with the garlic cloves, until the coconut is golden brown. If using freshly grated or frozen grated coconut, this will take 15 to 20 minutes. If using unsweetened dessicated coconut, it will take less time. Be careful not to burn the coconut.
Stir in the chili powder and coriander powder and roast with the coconut for one minute. Set aside and cool lightly, then transfer the mixture to a blender with the water, and grind to a very fine paste. Set aside.

For the mushroom curry: Lightly saute the mushrooms in vegetable oil, butter or ghee until silken and just softened. Drain and reserve any liquid. Set aside.
In a medium-size pan, heat the extra vegetable oil and saute the ginger, chilies and onions for two to three minutes. Add the drained mushrooms, turmeric powder, the mushroom liquid made up to 1 1/2 cups with water, and salt, then partially cover with a lid, and simmer 5 minutes. Add the curry leaves and tamarind paste, and stir briefly before adding the coconut paste. Cover pan and cook over low heat for three minutes.

For tempering: Just before serving, heat the 1 1/2 tsp vegetable oil in a small skillet or flameproof ladle and toss in the mustard seeds. Once they start to pop and crackle, pour them into the mushroom dish, stir, and serve.



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Coconut Lobster Curry

2 Tablespoons coconut oil
2 onions, finely sliced
6 whole green chiles, slit lengthwise
3 cloves garlic, sliced into fine strips
20 curry leaves
1 ½ teaspoons turmeric
1 ½ teaspoons salt
4 small lobsters, cracked
2 ½ cups coconut milk
1 small bunch cilantro, chopped

Heat coconut oil in a wide pan, then saute the onion, chiles and garlic. Add 10 of the curry leaves, and keep cooking until onion is translucent. Add turmeric and salt, then coconut milk. Heat through, then add lobsters and simmer gently. Fry remaining 10 curry leaves in separate pan.
Lobsters should be cooked in 7-9 minutes, depending on size. Serve in deep dish laden with their sauce. Garnish with fried curry leaves and coriander, and serve with steamed rice alongside.

Oven Cooked Salman In Coconut Milk

4 thick salmon steaks
2.5cm/1in piece root ginger, peeled and cut into small,
very thin slices
2 large cloves garlic, peeled and cut into small, very thin slices
350g/12oz tomatoes, peeled and halved
1 fresh red chilli, de-seeded and sliced as finely as possible
(or else add 1 tb spoon red chilli powder for an indian taste)
400ml/14fl oz tinned coconut milk
salt - as per taste
2 limes, juice only
10-15 curry leafs


1. Put the fish steaks in a fairly shallow ovenproof dish
with a lid, into which they fit quite closely.

2. Scatter the ginger, garlic, tomato and chilli pepper over and around the fish.

3. Empty the coconut milk into a separate bowl, add a good sprinkling of sea salt and gradually stir in the lime juice. Pour the mixture gently over and around the fish and cover the dish.

4. Preheat the oven to 150C/300F. Put the dish on the centre shelf and cook for 40-50 minutes, until the fish is lightly done. To discover this insert a small, sharp knife into the centre of one of the steaks,if the flesh is slightly darker pink in the centre it will be perfectly cooked. Remove from the oven.

5. Before serving scatter the curry leaves on top.

Papay Lassi

1 c Papaya; ripe, diced, mashed well
1 c Yogurt, plain
2 c -Chilled water
2 tb Lime juice
1 ts -Salt
1/2 ts Pepper
Mint; few sprigs
1/2 c-Ice cubes


Beat or blend yogurt, then add water and beat or blend again. Add mashed papaya with all the seasonings. Beat or blend again. Pour in individual glasses. Garnish with mint and serve cold.

If you want to make sweet papaya lassi, then omit salt, lime juice and pepper. Add 2 tbsp sugar instead and flavour with rose water.