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.