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• Ginger
  Chicken

  Ingredients :

• 

• 1 lb chicken drumsticks
• 1 cup plain yogurt
• 4 green chilies
• 1 medium sized onion (finely chopped)
• 1 small root of ginger
• 3 cloves garlic
• Salt and black pepper to taste
• 4 tbsp oil
• Coriander leaves for garnishing

1. Make green chilies, ginger, garlic, and black pepper to a fine paste.
2. Add yogurt to this mix.
3. Marinate chicken drumsticks with the above mix and leave it for an hour.
4. In a non-stick pan, heat enough oil and let onions fry until brown.
5. Add chicken drumsticks to the onions and fry them until done.
6. Add some salt to taste and garnish with coriander leaves.

Reference: Yogurt is custard like food with a tart flavor, prepared from milk curdled by bacteria, especially Lactobacillus.

Marinade is a liquid mixture, usually of vinegar or wine and oil with various spices and herbs, in which meat, fowl, fish, or vegetables or soaked before cooking. Marinate means soaking in marinade.

• Fish
  Masala
  
  
  
           Ingredients :
• 

• 500 gms fish, cut into medium pieces
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tbsp lemon juice
• 2 onions, chopped finely
• 1 tomato, chopped finely
• 1/2 cup tomato pulp
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp cummin powder
• 1 tsp coriander powder
• 1 tsp garam masala powder
• 3 tbsp oil
• Salt as per taste
• Coriander leaves for garnishing
• 1/4 cup grated coconut

1. Heat oil in a pan and saute the oil till it turns golden brown.
2. Add ginger-garlic paste and simmer for 2 minutes.
3. Add tomatoes and simmer for another 3 minutes.
4. Add pulp and all the powders and salt.
5. Cook till oil get separated. Add 1 cup water.
6. Add fish and cook till fish is cooked properly. Take in a bowl.
7. The recipe with grated coconut and coriander leaves.

• Puttu (Steam Cake)
  
  
  

  Kerala's most popular breakfast
  

   

  
  Ingredients :

• 

• Rice flour - 2 cups
• Grated coconut - 1 cup
• Water 1/2 cup
• Salt to taste

1. Add salt and approximately 3 table spoons of grated coconut into the flour and mix well.
2. Add water in little amounts to the rice flour and mix it.
3. The flour should be wet enough for steaming.
4. Be careful when you add water to the flour. The consistency has got to the right. It should not become too much watery.
5. Puttu has to be made in a Puttu maker.
6. Layer the puttu maker with some grated coconut first, then the rice mixture and then the grated coconut again.
7. Puttu for 2-3 minutes, take out and serve hot.

You can have Puttu with either Kadala Curry/steamed plantains or bananas.

• For soft Dosas, add some boiled rice to white gram and rice, while grinding.
• Put some neem and turmeric pieces or garlic flakes in the container where you store rice or grains, in order to keep away insects.
• To adjust salt in curries add roasted rice powder.
• If the curd is too sour, add 4 cups of water to it. After half an hour, remove the water collected on top.
• When you cook dal add some refined oil or garlic. It will reduce gas trouble.
• Keep rice flour and basin in a polythene cover in refrigerator when you want them stored for a long time.
• Add some vinegar in the boiling water before steaming potato.
• For crispy dosas, add a teaspoon of tur dal gram and some fenugreek seeds while soaking rice.