Green Peas Curry

Ingredients:
Green Peas - 250g
Carrot - 1
Onion - 1
Tomato - 1
Chilli - 1
Cashew - 10
Curry Leaves - Few
Pandan Leaf - Small piece
Chilli Powder - 1/2 tsp.
Curry powder - 1 tsp.
Pepper Powder - 1/4 tsp.
Turmeric - 1/4 tsp.
Salt to taste
Maldive Fish Chip - 1/2 tsp.
Cardamom - 2
Cinnamon - Small piece
Ginger Garlic Paste - 1/2 tsp.
Thin Coconut Milk - 1 cup
Thick Coconut Milk - 1/2 cup

Steps:
1. If you are using raw green peas, soak it over night. If it is frozen, rest it on the boil water for 10 min. Here frozen green peas is used.

2. Drain the hot water. Add the small square pieces of carrot

3. Add all the ingredients except coconut milk and keep it on the fire

4. First add the thin coconut milk and simmer it for 10-15 min on low heat

5. When the liquid totally evaporated, add thick coconut milk.

6. Allow it to boil well and remove the pan from heat

7. Green peas curry is ready



Scrambled Egg for Bread Toast

Ingredients:
Egg - 3
Big Onion - 4
Green Chilli - 2
Tomato - 1
Curry Leaves - Few
Maldive Fish Chips - 1 tsp.
Crushed Red Chilli - 1 tsp.
Pepper Powder - 1/2 tsp.
Turmeric - 1/4 tsp.
Salt to taste
Lime Juice - 1/2 tsp.
Vegetable Oil - 1 tbsp.

Steps:
1. Heat the oil in pan and add the finely chopped green chillies

2. Then add the sliced onion, finely chopped tomato and curry leaves and sauté for 1 min.

3. Add Maldive fish chips, crushed red chillies, turmeric, salt and pepper and mix it well

4. Close the lid and leave on the heat for 5 min

5. Then break the eggs into the mixture

 

 



 

 

 6. Scramble the egg well for 3-5 min

7.  Remove the pan from the heat, when the mixture gets dry

8. It also can be used as stuffing for bread toast

Cucumuber Salad with Coconut Milk

 

 

Ingredients:

 

Cucumber - 1

Red onions - 4 or Big onion - 1

Green chilli - 1

Tomato (small) - 1

Lime juice - 1 tsp.

Salt to taste

Thick coconut milk - 1/2 cup

 

Steps:

1. Peel the skin off and wash it well.

 

 



 

 



2. Cut the cucumber lengthwise

3. Scoop out the seeds

4. Cut into thin slices

5. Dip in salt water for 10 min

6. After 10 min, Squeeze out the salt water well

7. Add finely cut onion, green chilli and tomato and give a good mix

8. Add thick coconut milk, lime juice and adjust the salt as you desire and serve with plain rice

Okra Curry / Ladies Finger curry / Bandakka Curry

 

Ingredients:

Okra  - 250g

Bombay onion - 1

Tomato - 1

Green chilli- 2

Red chilli powder - 1 tsp.

Curry powder - 2 tsp.

Pepper - 1/2 tsp.

Turmeric - 1/4 tsp.

Garlic paste - 1/2 tsp.

Curry leaves - few

Pandan leaf - small piece

Maldive fish chips - 1/2 tsp.

Salt - 1 tsp.

Thin coconut milk - 1 cup

Thick coconut milk - 1/2 cup

 

Steps:

 

1. Cut the Okra into 1 to 2 inch pieces and wash it well.

 

 



 

2. Prepare the ingredients as mentioned above.

 

3. Add all the ingredients except coconut milk in a pan and keep it on low heat for 5 min.

 

4. Then add the thin coconut milk and simmer it for 5 to 7 min.

 

 

5. When gravy thicken, add thick coconut milk and allow to boil. Then remove from the heat.

 

 



 

6. Okra curry is ready to serve with plain rice.

 









 



 

 

 

 



 

 



Chicken Curry

Ingredients:
Chicken - 250 g
Bombay onion - 1
Green chilli - 2
Tomato - 1
Ginger garlic paste - 1 tbsp.
Curry leaves - few
Pandon leaf - small piece
Red chilli powder - 3 tsp.
Curry powder - 1&1/2 tsp.
Fenugreek - 1/2 tsp.
Turmeric - 1/4 tsp.
Pepper - 1/2 tsp.
Salt - 2 tsp.
Cloves - 2
Cardamom - 2
Cinnamon stick - small piece
Vegetable oil (or coconut oil) - 1 tbsp.
Water - 2 cups
Thick coconut milk (Optional) - 1 tbsp.

Method:

1. Cut the chicken into medium size pieces.

2. Wash it thoroughly. Use bit of turmeric and salt for washing too.

3. Prepare the ingredients as mentioned in the list.

4. Heat the pan and add oil. When oil is hot enough, add fenugreek, clove, cardamom and cinnamon and sauté for few seconds. Then add the onion and fry till onion turns golden brown in colour.

5. Next add ginger garlic paste. Sauté until aroma of the paste comes out. Then add curry leaves, green chillies and tomato.

6. When tomato soften well, add the chicken pieces with salt into the pan.

7. Fry the chicken until everything dries out from the pan.

8. Mix rest of the spices in the water and add the mixture into chicken. Cover it and simmer it for 30 min.

 

9. When gravy thicken, add coconut milk. When it is boiling, remove from the heat.

Chicken Porridge / Chicken Congee / Kozhi Kanji

 

 

Ingredients:

White raw rice - 1 cup

Chicken with bone- 200g

Water - 4 cups

Thin coconut milk - 2 cups

Thick coconut milk - 1 cup

Bombay Onion - 1

Green Chilli - 1

Garlic - 10 cloves

Ginger - small piece

Fenugreek - 1/2 tsp.

Pepper - 1/2 tsp.

Turmeric - 1/4 tsp.

Salt - 1 tbsp.

Chicken cube (Optional) - 1

Curry leaves - few

Pandon leaf - small piece

Cardamom- 2

Cinnamon stick - small piece

Carrot - small 1

Green beans - 2

 

Method:

1. Take the ingredients as mentioned above. Cut the chicken pieces into small pieces.

 

 

 

 

 

 

 

 

 

 

2. First wash the rice well. Use a heavy bottomed vessel and add rice and 4 cups of water.

 

 

 

 

 

 

 

 

 

 

 

 

3. Add all the other ingredients into the vessel except coconut milk.

 

 

 

 

 

 

 

 

 

 

 

 

4. Simmer the mixture for about 20 min on medium heat. Then open the lid and check whether rice has cooked enough to smash. At this point water will be absolutely absorbed.

 

 

 5. Use a ladle and smash the content well.

 

 

 

 

 

 

 

 

 

 

 

6. First add the thin coconut milk and mix it well. Simmer it again for 5 more minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

7. Then add the thick coconut milk. Once the mixture has come to a boiling point, remove from the heat.

 

 

 

 

 

 

 

 

 

 

 

 

8. Adjust salt and pepper as you prefer. Porridge is ready to serve!!!!!