ALISA

INGREDIENTS
Champawheat-500gms,mutton/chicken,boneless-200gms,onion,big,sliced-1,ghee-4tbsp,coconut milk[thick]-1cup,cinnamon-2''piece,salt-totaste,water-12cups,onions,big,finely sliced-1for garnishing.                

HOW TO COOK
Soak wheat for half an hour and drain.cook the wheat with chicken,onionand cinnamon in 12 cups of water till wheat becomes soft.remove from fire and mash it well to a porridge like consistency.add coconut milk, reheat and keep it aside.fry the sliced onion in ghee till it becomes golden brown.add this to the porridge.serve hot with more ghee and sugar.cashewnut and raisins fried in ghee,can also be used for garnishing.

ARIKKADUKKA

INGREDIENTS
Water mussels,medium sized-30
FOR GRINDING
rice, soaked in hot water-500gms,raw rice-1tbsp,coconut,grated-1/2,aniseed-2tsp,cumin seed-1tsp,onions, medium sized-2,salt-to taste.
FOR THE MASALA
chilly powder-2tbsp,turmeric powder-1/2tsp,aniseed-1tsp,salt totaste,oil-for shallow frying
HOW TO COOK
clean mussels thoroughly,wash and drain.cut each one half waydown and remove black pith in the centre.soak rice in hot water for 4-5 hours,wash and drain.grind rice ,adding all the ingredients to from a stiff dough.stuff each mussels neately with rice dough and steam for 30-40 minutes.cool ,remove shells and remove the black spotfrom the back of the kallummakkai and mix.grind the masala in a little water to make a thin batter.dip the kadukka in the batter and shallow fry till golden brown.

KAKKA ULARTHIYATHU

     INGREDIENTS
    Oysters-300gms,onion big chopped-1,green chillies-7,ginger-1''piece,garlic-8flakes,coconut grated-1/2,turmeric powder-1/2tsp,coconut oil-2tbsp,curry leaves-2sprigs,fresh lime juice-1tbsp,salt to taste,mustard seeds-1tsp.
HOW TO COOK
Grind coconut,ginger, garlic and green chillies and keep aside.wash and clean oysters.boil it in half a cup of water to which turmeric powder,curry leaves and salt has been added.boil it till
the water reduces in quantity.splutter mustard seeds in oil and add chopped onions.saute well.add cooked oysters, coconut paste and stir occasionly.add lemon juice and leave on slow fire for a few minutes,until it becomes dry.

Chemmeen Mango Curry

INGREDIENTS

     Shelled prawns-200gms,coconut grated-1/2,raw mango thinely sliced-1,shallots chopped-1/4 cup,onion big sliced-1,green chillies sliced-4,garlic crushed-8flakes,ginger crushed -2''piece,coriander powder-2tbsp,chilly powder-1tsp,turmeric powder-1/2 tsp,aniseed-1tsp,fenugreek-1tsp,mustard seed-1/2tsp,curry leaves-2sprigs,coconut oil-2tbsp,salt to taste.

HOW TO COOK
    Clean and de-vein the prawns.roast the coconut to a golden brown in 1/2tsp oil.add to this shallots and aniseed. when roasted,off fire and grind to a smooth paste.fry onions till it turns transparent.add green chillies,ginger,and garlicand fry for a few more seconds.add chilly powder, turmeric powder, coriander powder and mango.stir well and add1 cup of water ,prawns and salt.cook till the prawns are done.mix ground masala in 1 cup of water and add to the curry.boil and remove from fire.splutter mustard seeds, fenugreek,and curry leaves in oil and add  this to the curry. Serve HOT.

MEEN VARUTHARACHA CURRY

    INGREDIENTS
      Fish-500gms,coconut grated-1/2,aniseed-1tsp,shallots chopped-1tbsp,curry leaves-2sprigs,fenugreek-1/2tsp,onion big sliced-1,green chillies sliced-4,ginger crushed-2''piece,garlic crushed-8flakes,chilly powder-2tsp,coriander powder-2tbsp,turmeric powder-1/2tsp,tamarind pulp-2tsp,tomatoe sliced-1,coconut oil-2tbsp,salt-to taste.
     HOW TO COOK
       Clean and cut the fish into big slice.marinate these pieces in a little salt turmeric powder.roast coconut along with aniseed, chopped shallots and a few curry leavesin one tsp oil till golden brownand grind to a smooth paste.heat oil in a pan.add fenugreek and when it starts browingadd onion and green chillies.saute well.add ginger and garlic and fry for a few more minutes.add chilly powder,coriander powder,turmeric powder,salt,tamarind and water.boil for 2-3 min.to this,add the fish and tomatoes.cook until the fish is done.mix the ground coconut paste in one cup of water and add to the curry.add curry leaves and simmer.when it thickens,remove from fire.

Kaaya Mutton Curry

INGREDIENTS
  
 Raw banana big size-2,mutton-500gms,coconut grated-1/2,coriander powder-2tsp,chilly powder-2tsp,turmeric powder-1/2tsp,aniseed-1tsp,cloves-4,garlic-6flakes,curry leaves-2sprigs,coconut oil-2tbsp,shallots finely chopped-1/4cup,salt-totaste.

HOW TO COOK
   Peel and slice bananas into pieces and wash in a little salt water to which turmeric powder has been added.chop mutton into small cube and wash.mix together banana,mutton,coriander powder,chilly powder, and turmeric powder in one cup of waterand cook.cover and cook till the meat is well done.grind coconut ,aniseed,garlic and clovesto a smooth paste.mix this paste with a little water and add to the mutton.simmer and cook for 3-5 min.remove from flame.fry shallots and curry leavesin oil until the shallots are transparent.pour this into the curry and mix well.

MEEN CURRY

     INGREDIENTS
       Fish-1/2kg,coconut oil-2tbsp,onion sliced-1,green chillies sliced-5,ginger-1''piece,garlic-4flakes,tomatoe sliced-1,curry leaves-2sprigs,fenugreek-1tsp,tamarind-1tbsp,salt -to taste.
FOR WET GRINDING
   coconut grated-1/2,turmeric powder-1/2tsp,chilly powder-1tsp,coriander powder-1tbsp
HOW TO COOK
clean and cut fish into2''pieces.heat the coconut oil in a pan.add the fenugreek seeds and when they crackle add onions ,green chillies,ginger and tomatoes and saute well.add ground ingredients and one cupof water and bring to boil.add tamarind pulp and salt.cook for a few minutesover a low flame till the gravy is thick.add curry leaves and remove from fire..