Tuna cutlet

INGREDIENTS

Canned Tuna - 1 12oz can (I used chunk light tuna in water)
Onion - 1 (chopped)
Ginger - 2" piece (finely chopped)
Green chilly - 3 (finely chopped)
Curry leaves - 2 sprigs (finely chopped)
Potato - 1 (boiled and smashed)
Coriander powder - 1/2 tsp
Garam masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Pepper powder - 1 tsp (adjust according to your needs)
Cilantro - 5 tbsp (chopped)
Egg -1 (beaten)
Breadcrumbs- enough to coat the cutlets
Salt to taste

DIRECTIONS
1. Heat oil in a pan. Add the onions, ginger, green chillies and curry leaves.
2. Saute till the onions turn transparent.
3. Add all the powders now except pepper powder and saute for around 2 minutes.
4. Now add the tuna. Make sure that you drain the water well from the tuna.
5. Add the pepper powder and salt and fry it for 5 minutes. The raw taste of tuna would have gone by now.
6. Turn off the stove and mix in the potato. Potatoes act as the binding agent in cutlets and affects the taste too. If you add more potato, the taste of the cutlet will decrease. But if you add less, the mix will not be hard enough to shape the cutlets. Here, somwhere between 3/4 to 1 potato will be sufficient.
7. After adding the potatoes. Adjust the salt and pepper.
8. Sprinkle the cilantro and cover it with a lid and let it stand for 15 mins.
9. By now the mix would have cooled down. So try making around 10 to 12 balls out of the mix and shape it using the palms of your hands.
10. For the coating, dip these cutlets in egg and then coat it well with breadcrumbs.
11. Deep fry the cutlets till it gets brown in colour.

Tip: The oil for frying cutlets should be considerably hot else the cutlets will start breaking. But, at the same time, make sure you don't burn them.

Tender Coconut Pudding ( Recipe by my friend Priya)

INGREDIENTS:
Tender coconut water - 1 1/2 cup
Unflavoured Gelatin - 4 sachets
Tender coconut thin scrapings - 1 cup
Condensed milk - 1 tin(14 oz)
Milk - 500 ml


DIRECTIONS:
1. Boil the milk and add the milkmaid to it.
2. Disslove the gelatin in the tender coconut water and leave it for 1 min.
3. Now pour the tender coconut water into the milk mixture(this should be hot). At this stage, you can adjust the sweetness. Add more milk if it is too sweet or add sugar if you want it more sweet.
4. Add the tender coconut pieces.
5. Pour it into a dish and refrigerate for 3 hours or till the pudding is set.

Kuttanadan Chicken roast

INGREDIENTS

Chicken - 2lbs
Onion - 2 (sliced)
Curry leaves - 2 sprigs
Coconut oil - Enough to shallow fry the chicken pieces

To grind:
Shallots - 8
Ginger - 1"
Garlic - 5 cloves
Peppercorn - 1 tsp
Coriander powder - 2 tsp
Garam Masala - 1 tsp
Chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Vinegar - 2 tbsp
Water- Enough to grind to a smooth paste
Salt to taste


DIRECTION:

1. Cut the chicken into medium size pieces.
2. Grind all the ingredients mentioned above into a smooth paste.
3. Take half of the paste and marinate the chicken with it and leave it for an hour.
4. In a pan, heat coconut oil and fry the chicken pieces till it gets golden brown in colour.
5. Once the chicken pieces are fried, use the same oil to saute the sliced onions till it turns golden brown. Use more coconut oil if required.
6. Add the remaining marinade and saute for 2 to 3 mins.
7. Now transfer this gravy and the chicken pieces into a pressure cooker. Add 1/2 cup of water and the curry leaves. Cook it for 2 whistles.
8. Check for the gravy consistency. If it is too watery reduce it to the required consistency. Also check if the chicken is cooked well. Adjust the salt.
9. Garnish with fried onions, potatoes and curry leaves.

Egg Puffs

INGREDIENTS

Puff pastry sheet - 1
Onion - 1 medium (chopped)
Tomato - 1 (chopped)
Garlic - 2 cloves crushed
Turmeric powder - 1/4 tsp
Chilli powder - 1/4 tsp
Coriander powder- 1/2 tsp
Garam masala - 1/4 tsp
Egg - 4(boiled) + 1
Coriander leaves - 3 tbsp
Salt to taste
Oil

DIRECTIONS
1. Thaw the pastry sheet according to the instructions.
2. Roll it out slightly using a rolling pin. Use flour to prevent sticking.
3. Cut out 8 rectangles out of the sheet.
4. Boil 4 eggs and keep aside.
5. For the gravy, heat oil in a pan and saute the onions ans garlic.
6. Once the onions turn transparent, add the tomato and fry for 2 minutes.
7. Add all the powders and cook till the raw smell of the powders go.
8.Turn off the flame and garnish with coriander leaves. This makes the masala or the filling for the egg puffs.
9. In a small bowl, beat an egg and set aside. This egg is needed to seal the edges of the puffs and to brush some on the top for the shine.
10. Now, slightly roll out each rectangle. Place little masala on one side of the rectangle strip. Over the masala place half of an egg and top it with little more masala.
11. Fold the strip to cover the egg and seal the edges by brushing some of the egg wash on the sides and press the edges together using a fork or your fingers.
12. Brush some egg wash on top for a goos and shiny finish.
13. Repeat the same for the remaining strips.
14. Preheat the oven to 400 F and place the puffs in for around 15 to 20 minutes or till they puff up and get golden in color.

Best diet ever( recommended by doctors)

This 7-day eating plan can be used as often as you like. If correctly followed, it will clean out your system of impurities and give you a feeling of well-being. After only 7 days of this process, you will begin to feel lighter by at least 10 pounds and possibly 17 pounds, and experience an abundance of energy.

SOUP:

* 1 or 2 cans of stewed tomatoes

* 3 plus large green onions

* 1 large can of beef broth (no fat)

* 1 pkg. Lipton Soup mix (chicken noodle)

* 1 bunch of celery

* 2 cans green beans

* 2 lbs. Carrots

* 2 Green Peppers

Season with salt, pepper curry, parsley, if desired, orbouillon, hot or Worcestershire sauce.

Cut veggies in small to medium pieces. Cover with water. Boil fast for 10 minutes. Reduce to simmer and continue to cook until veggies are tender. This soup can be eaten anytime you are hungry during the week. Eat as much as you want, whenever you want. This soup will not add calories. The more you eat, the more you will lose. You may want to fill a thermos in the morning if you will be away during the day.

DRINKS:

* Unsweetened juices

* Tea (also herbal)

* Coffee

* Cranberry juice

* Skim milk

* Water, water, water

DAY ONE

Any fruit (except bananas). Cantaloupes and watermelon are lower in calories than most other fruits. Eat only soup and fruit today.

DAY TWO

All vegetables. Eat until you are stuffed with fresh raw, cooked or canned veggies. Try to eat green leafy veggies and stay away from dry beans, peas or corn. Eat veggies along with the soup. At dinner time tonight reward yourself with a big baked potato and butter. Don't eat any fruits through today.

DAY THREE

all the soup, fruit and veggies you want. Do not have a baked potato. If you have eaten as above for three days and not cheated, you should find that you have lost 5-7 pounds.

DAY FOUR

Bananas and skim milk: Eat at least 3 bananas and drink as much milk as you can today, along with the soup. Bananas are high in calories and carbohydrates, as is the milk but on this particular day, your body will need the potassium and carbs. Proteins and calcium to lessen the cravings for sweets.

DAY FIVE

Beef and tomatoes: you may have 10 to 20 ounces of beef and a can of tomatoes,or as many as 6 tomatoes on this day. Eat the soup at least once today.

DAY SIX

Beef and veggies, eat to your heart's content of the beef and veggies today. You can even have 2-3 steaks if you like with green leafy veggies but no baked potato. Be sure to eat the soup at least once today.

DAY SEVEN

Brown rice, unsweetened fruit juice and veggies, again, be sure to stuff yourself and eat the soup. You can add cooked veggies to your rice if you wish.

By the end of the 7th day, if you have not cheated on this diet, you should have lost 10 to 17 pounds. If you have lost more than 17 pounds, stay off the diet for two days before resuming the diet again. This diet is fast. The secret lies within the principle that you will burn more calories than you take in. It will flush your system of impurities and give you a feeling of well-being. This diet does not lend itself to drinking any alcoholic beverages at any time. Because of the fat build-up in your system. Go off the diet at least 14 hours before any intake of alcohol. Due to the variety of digestive systems in individuals, this diet will affect everyone differently. After day three, you will have more energy than when you began, if you do not cheat. After being on the diet for several days,you will find that your bowel movements have changed. Eat a cup of bran or fiber. Although you can have black coffee with this diet, you may find that you don't need caffeine after the third day.The basic fat burning soup can be eaten anytime you feel hungry during the seven days. Eat as much as you wish. Remember the more you eat, the more youwill lose. You can eat broiled, boiled or baked chicken instead of the beef.Absolutely no skin on the chicken. If you prefer, you can substitute broiled fish for the beef on only one of the beef days. You need the high protein inthe beef for the other days.

Continue on the diet as long as you wish and feel the difference both mentally and physically. No bread, alcohol, carbonated drinks (including diet drinks). Remember,absolutely no fried foods. DO Drink plenty - at least 6 to 8 glasses - of water a day, as well as any combination of the following beverages: black coffee, unsweetened fruit drinks,cranberry juice and skim milk.This diet comes from the Sacred Heart Memorial Hospital that is used for overweight heart patients in order to lose weight rapidly, usually prior to surgery.

Kappa Puzhukku and meen curry

INGREDIENTS:
Kappa/yuca root/tapioca - 1(around 2.5lbs)
Turmeric powder - 1/4 tsp
Salt to taste
Curry leaves - 2 sprigs

To grind:
Grated coconut- 1 1/4 cup
Shallot(kunjulli) - 1
Garlic - 1 clove
Cumin seeds(jeera) - 1/2 tsp
Green chilly - 2
Turmeric powder - a pinch

To temper(optional):
Mustards seeds- 1/2 tsp
Coconut oil - 2 tbsp

DIRECTIONS:
1. Cut the kappa into small pieces and boil it with turmeric and salt.
2. Once it is cooked, drain and keep aside.
3. Grind the ingredients with as little water as possible.
4. Transfer the kappa into a cooking vessel and add the ground mix to it.
5. Add the curry leaves.
6. Cook it for around 3 to 4 minutes. Be sure that the mix is cooked through. While cooking, mash the kappa if needed.
7. If needed, temper it by heating coconut oil in another pan and splutter the mustard seeds. Pour it over the kappa. This step is optional. However, the dish is tasty even without tempering.
Enjoy it with fish curry!!!

Dosa

INGREDIENTS

Basmati Rice - 2 cups
Boiled rice- a handful
Urad dal - 3/4 cup
Yeast - 1/2 tsp (optional - makes real soft idlis if you add yeast)
Water - enough for the batter
Salt to taste

DIRECTIONS
1. Soak rice in water for a minimum of 3 to 4 hours. The more the better. You can even leave it soaked overnight.
2. Urad dal typically needs to be soaked only for an hour. However, there is no harm in soaking it for a longer time.
3. Grind the rice first with required amount of water. Make sure that there are no rice bits remaining after pulsing it.
4. After grinding the rice, add the dal into it and pulse it. Add the boiled rice and yeast and pulse again.
5. Make sure the batter is of the correct consistency by adding water.
6. Slightly heat the oven and turn it off.
7. Place the batter inside the warm oven and turn the oven light on. This makes the batter rise quickly in cold areas.
8. Just before making the dosa, add required amount of salt into the batter.
9. To make the dosa, heat a tawa. Make sure its not steaming hot. This is the secret to making great dosas. The tawa should be medium hot while pouring the batter and after spreading it, turn the heat to high. So after making a dosa, you can either sprinkle some water on the tawa to reduce its heat or take it off the flame and wipe it with a cloth before you put in the batter for the next dosa.
10. Pour about 3 to 4 tbsp of the batter into the tawa and spread it by making circles with the spoon. After spreading it, pour some ghee over the dosa. Wait till it turns light brown in colour and your dosa is ready to be served with chutney and sambar.

Tip - You can make real soft idlis with the same batter.

Uzhunnu vada

INGREDIENTS
Urad dal- 1 cup
Onion- 1(cut into small pieces)
Green chillies- 3 (Cut into small pieces)
Peppercorn- 1 tsp
Ginger - 1 1/2" (finely chopped)
Asafoetida - 1/2 tsp
Curry leaves- 1 sprig (finely chopped)
Oil to deep fry
Salt to taste

DIRECTIONS
1. Soak Urad dal in water for an hour.
2. Grind the dal with very little water. It should be a thick batter. Try using a food processor or a coffee grinder.
3. Add the green chillies, ginger, asafoetida, curry leaves and salt.
4. Mix well and circulate the batter in an upward motion using your hand. This allows air to be incorporated into the batter. This makes the vadas soft and fluffy.
5. Now add the onions and the peppercorns.
6. Heat oil in a kadai or a pan.
7. Now wet your left palm and put a spoonful of the mix on your palm. Make a hole in the center. Carefully put into the frying pan.
8. Fry till golden brown and serve hot with chutney or sambar.

Pork ribs

INGREDIENTS:
Pork Ribs - 1 kg (Back ribs is needed. Cut out each rib into individual pieces)
Dried red chilli - 15 (whole)
Ginger - 2" piece
Garlic - 8 cloves
Peppercorns- 1 tsp
Mustard seeds - 1tsp
Cinnamon- 1 big stick
Cloves - 1 tsp
Fennel seeds(perumjeera) - 1 1/2 tsp
Vinegar - enough to make a paste
Oil - enough to shallow fry the ribs

DIRECTION:
1. Make a paste out of the ingredients mentioned above. It should be a dry paste. So, use very little vinegar. (Try using a coffee grinder to make the paste)
2. Marinate the pork ribs with this mix and leave it overnight in the fridge.
3. Next day, cook the ribs without adding water. First put it on low flame and cover it. This process helps the water to ooze out of the meat. Once the water comes out, cook uncovered till the water evaporates.
4. Heat oil in a pan and shallow fry the ribs on medium heat. Make sure the masala on the ribs is fried well. Enjoy!