Power Point Presentation on Riccia

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Lichen - Basics

Karimeen curry

Items required

Coconut oil - 1 cup
Karimmeen weighing nearly 200 grams
Salt
Red chilly powder
Turmeric powder
Small onion - 100 g
Green chilly - 2 small
Ginger - one and a half inches length

1. Make a thick paste of redchilly, turmeric, salt and ginger paste with water
2. Apply the paste on karimeen and keep it for 3 hours in room temperature and half an hour in fridge.
3. fry it in coconut oil.

4. make a paste of small onion and green chilly in mixer
5. fry it in the oil in which fish is fried first. fry till deep brown colour is attainded.
6. Add little bit of salt, and red chilly powder to the onion fry and fry for 2 min.
7. Add half cup luke warm water to it and allow to boil by stirring.
8. Put the fried fish to it and boil both sides. care should be taken while boiling the fish
9. keep it on low flame till the gravy becomes thick

Vellayappam or Palappam

“learning doesn't happen from failure itself but rather from analyzing the failure”

After days of trial and error I made it today…. 

Items required....

Rice - 1 cups

Water - One and a half cup

Coconut(grated) – 1/2 cup

Coconut water – ¼ cup

Cooked rice - 1/2 cup

yeast – 10 granules

Sugar – 3 tea spoon 

1. Soak washed raw rice in water for 4 hours.

2. Grind rice with coconut , cooked  rice, grated Coconut, Coconut water, yeast, Sugar  and   water. 

3. Keep the batter for 4-5 hours refrigerator and  after that keep in room temperature for 5-6 hours.

4. Next day add salt to the fermented batter and mix it lightly.

5. Heat the vellayappm pan or a thick bottomed pan with a lid. 

6. Add 1 large round spoon of batter when pan is hot , and swirl around the pan

7. close the lid and cook at lower temperature. 

Kappa and Meen / Tapioca and Fish Curry

Kappa Puzhungiyathu


Tapioca  - 1 kg                 
Green Chilly   - 4 no.             
Coconut    - 2 cup        
Turmeric powder        - 1 table spoon
Salt                

Curry leaves      - 5 sprig                                
Small onions   -  10 no.     
Mustard seeds    - 1 tea spoon
Coconut oil   - 3 table spoon

1.Clean tapioca and cut into medium sized pieces
2.Wash thoroughly and boil in water by adding pinch of turmeric powder. Drain off excess water from cooked tapioca.
3. Add salt, ground coconut, green chilly and turmeric.
5.Heat oil and crackle mustard seeds, red chilly, brown small onion/shallot slices and curry leaves

6.Put these over the tapioca and stir well




Fish Curry


fish  - 500 g
Turmeric powder  - 1 tea spoon
Red chilly powder  - 3 tea spoon
Coriander powder -  3 tea spoon
green Chilly - 4 no.
Ginger  - 1 small piece
Garlic  - 8 Nos.
Shallot/small onion - 8 Nos.
Fenugreek powder - 1/4 tea spoon
salt
Mustard seeds
Garcinia/kudampuli - 5 no.





1. Soak Garcinia i water .
2. Clean the fish and cut into even-sized pieces. 
3.Cracle mustard seeds in 3 table spoon of coconut oil
4. Put garlic, ginger, and shallot pieces and fry till light brown

5. Put 1/4tea spoon og turmeric, 3 teaspoon red chilly powder, 3 teaspoon of coriander powder, a pinch of fenugreek powder, 3 green chilly and curry leaves 3 sprig.

6. Add soaked garcinia with little water and boil.
7. Add fish just before boiling and boil for 15 to 30 min  till gravy becomes thick

Dry prawn /Unakka chemmeen chammanthi

Dried Prawns/Unakka Chemmen -3/4 cup

  

Freshly Grated Coconut -1cup
Dry Red Chilly- 6 to  8
Shallots/Cheriya ulli-4
Curry leaves-2 full leaf
Ginger - small piece
tamarind
Coconut oil-1tsp
Salt


1. Remove head and tail of the dried prawns
2. Wash  properly and drain well.
3. Heat a  pan and fry the dried  prawn  in a medium heat .When roasted crisp transfer this to a bowl and fry the dry red chilly and small onion   in the same pan to heat
4.  Then add all  the fried prawns, ginger, grated coconut,dry hot chilly, shallots, curry leaves and salt together in to  mixer jar. Do not grind too much.
5. If needed soak tamarind in water and add 1/4 tea spoon sauce to chamnathi and mix well with hand.


UNAKKA CHAMMANTHI PODI


1.  Remove head and tail of the dried prawns.  Wash  properly and drain well.

2.  Roast grated coconut, shallot, ginger and curry leaves with frequent stirring. When it turns light brown, add the dry red chillies.

3.  When the coconut turns brown add the tamarind, salt and roasted dry prawns. Stir 3 minutes & switch off.

4. When it cools grind in a mixer till powder.

Payyoli chicken fry

Kashmiri chilly powder ( boil red chilly for 1hr  and grind.)

Ginger paste

Turmeric powder

Salt to taste

Vinegar

Chicken masala 

Coconut powder after taking milk (thenga peera) 

Curry leaves

Green Chilly

1. Mix chicken with quarter part ginger paste, vinegar, salt and keep aside for 15 min.

2. Make a paste with chilly Kashmiri chilly powder ( boil red chilly for 1hr  and grind.), turmeric powder, ginger paste, vinegar, salt and chicken masala and keep aside for 15 min.

3. Cover chicken (1) with the 2nd paste and fried in coconut oil. fry under medium flame  until chicken pieces takes up the flavour of chilly and ginger

4. When fry is ready  coconut powder mixed with second mixture and green chilly and curry leaves and fry for 2 min. 

5. Garnish and serve