Fusion-

Wok tossed chicken with peppers and greens

INGREDIENTS

200 gm sliced chicken breast

25 gm Chinese cabbage

25 gm bok choy

2 tsp chopped green chillies

2 tbs corn flour

2 tsp dark soya sauce

2 tsp red chilli paste

2 tsp white pepper

1 chopped onion

1 tbs chopped ginger

1 tps chopped garlic

1 tbs refined flour

1 egg

1 tsp five spice powder

1 tsp tomato sauce

1 tsp Rice Wine

Diced bell peppers

Salt to taste

Oil

Chopped spring onion to garnish

METHOD

Mix chicken pieces, corn flour, refined flour, dark soya sauce, chilli  paste, salt and egg in a bowl. 

Deepfry the marinated chicken pieces till golden brown colour. Set the chicken a side. 

In a wok add 1tbs oil and heat. 

Add garlic, ginger, green chillies, and sauté. 

Add onion and bell peppers and continue to sauté.

Add 1tsp red chilli paste and 1tbs dark soya sauce, tomato sauce and stir. 

Add chicken stock and bring to boil. 

Add fried chicken pieces,Chinese cabbage, bok choy and toss. 

Dissolve remaining corn flour in little water and add to chicken pieces and mix well. 

Add salt, cooking wine and cook for a minute.

Garnish with spring onion.

ROASTED ROSEMARY PORK

 ROASTED ROSEMARY PORK

With Asparagus

3 Tablespoons olive oil

2 Tablespoons Dijon mustard

2 Tablespoons fresh lemon juice

3 large garlic cloves, minced

4 teaspoons chopped fresh rosemary

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1 (5-pound) center-cut pork loin roast

2 pounds fresh thick asparagus spears, trimmed and blanched

Preheat the oven to 400 degrees.  

Mix the olive oil, mustard, lemon juice, 

garlic, rosemary, salt and pepper in a bowl.

 Reserve 1 Tablespoon of the olive oil mixture. 

 Spread the remaining olive oil mixture over 

the fat side of the pork and arrange on a 

wire rack in a roasting pan.

  Place the pork in the oven and reduce

 the oven temperature to 325 degrees. 

Roast for 2 hours.  

Toss the asparagus with the reserved 

olive oil mixture in a shallow dish. 

 Arrange the asparagus around the pork 

and roast for 15 to 20 minutes longer or

 until a meat thermometer registers 160 

degrees for medium or 170 degrees for 

well done 

Slice the pork and serve immediately

 with the asparagus. 

  Roasting the asparagus along with the pork gives it

  a delicious flavor. 

SERVES:  12

SAUTEED CHICKEN BREASTS

SAUTEED CHICKEN BREASTS

with Simple Chive Sauce 

MAKES: 4 servings

SERVING SIZE:

1 chicken breast and 3 tablespoons sauce

CARB GRAMS PER SERVING: 9

4 (4 oz) skinless, boneless chicken breast halves

1/4 teaspoon salt

1/4 teaspoon ground black pepper

3 tablespoons whole wheat flour

1 tablespoon olive oil

1/2 cup finely chopped shallots

1/2 cup dry white wine-OR-reduced-sodium chicken broth

1 cup reduced-sodium chicken broth-OR-chicken stock

1 tablespoon snipped fresh chives

1. 

Sprinkle chicken breasts with the salt and pepper. 

Place flour in a shallow dish; dip chicken in flour,

 turning to coat all sides.

2. 

Preheat a large skillet over medium-high heat. 

Add oil to skillet; swirl to lightly coat skillet. 

Add chicken breasts, smooth sides down; 

cook about 5 minutes or until the chicken 

is golden brown.

3.

 Turn chicken over; cook for 4 to 5 minutes

 more or until chicken is no longer pink 

(170 degrees F). Transfer chicken to a 

warm serving platter; set aside.

FOR SAUCE

4

 Add shallots to hot skillet; cook for 2 minutes,

 stirring frequently. Carefully add wine; cook

 about 1 minute more or until the liquid is 

reduced by half, stirring to scrape up any 

browned bits from bottom of skillet.

5.

 Add chicken broth to skillet; cook for 3 to 4

 minutes or until liquid is reduced by half. 

Stir in chives. Return chicken to skillet; 

heat through. 

Serve immediately. 

Makes 4 servings 

(1 chicken breast and 3 tablespoons

 sauce per serving)

NO-FRY SHRIMP STIR-FRY

NO-FRY SHRIMP STIR-FRY 

The secret to super easy stir-fry? 

A microwave. This delicious, 

diabetes-friendly recipe turns six

 ingredients into a quick 

weeknight meal in minutes 

MAKES: 4 servings

SERVING SIZE: 1 1/4 cups

CARB GRAMS PER SERVING: 29

12 ounces frozen deveined, peeled 

(with tails intact if desired), 

cooked shrimp, thawed and drained

1/3 cup bottled light Asian salad dressing

3 cups purchased broccoli florets

 1/4 cup water

1 8.8 ounce pouch cooked brown rice

1 cup purchased shredded carrots

2 teaspoons purchased 

toasted sesame seeds

Crushed red pepper (optional)

In a medium bowl, combine shrimp and salad

 dressing; cover and marinate in the refrigerator

 for 30 minutes, stirring occasionally.

2.

 In a 2-quart microwave-safe casserole, 

 combine broccoli and the water. Microwave,

 covered, on 100 percent power (high) for 

2 minutes, stirring once halfway through 

cooking.

Drain in a colander and return to casserole.

3. 

Add shrimp mixture, rice, and carrots to 

 drained broccoli in casserole. Microwave, 

covered, on 100 percent power (high) for 

3 to 5 minutes or until mixture is heated 

through, stirring once halfway through cooking.

4. 

Divide shrimp mixture among four serving

  bowls. Sprinkle with sesame seeds and,

if desired, crushed red pepper. 

Makes 4 servings (1-1/4 cups each).

SPEEDY GOULASH

SPEEDY GOULASH 

Three ingredients and 30 minutes is all it takes

 to make this goulash recipe

 Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes 

Ingredients

2 lbs ground beef

4 cups elbow macaroni

2 15 oz cans tomato sauce

Onion powder 

INSTRUCTIONS: 

1. 

Brown the ground beef. Season with onion powder,

 and drain. 

2. 

Cook the macaroni until tender. Drain. 

3. 

Put the beef and cooked macaroni in a large

 dutch oven pan, and pour tomato sauce on. 

4. 

Heat up and serve. 

Serves 8-12

SAUTEED CHICKEN BREASTS

SAUTEED CHICKEN BREASTS

with Simple Chive Sauce

MAKES: 4 servings
SERVING SIZE:
1 chicken breast and 3 tablespoons sauce
CARB GRAMS PER SERVING: 9

4 (4 oz) skinless, boneless chicken breast halves

1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons whole wheat flour
1 tablespoon olive oil
1/2 cup finely chopped shallots
1/2 cup dry white wine-OR-reduced-sodium chicken broth
1 cup reduced-sodium chicken broth-OR-chicken stock
1 tablespoon snipped fresh chives

Sprinkle chicken breasts with the salt and pepper.
Place flour in a shallow dish; dip chicken in flour,
turning to coat all sides.
2.
Preheat a large skillet over medium-high heat.
Add oil to skillet; swirl to lightly coat skillet.
Add chicken breasts, smooth sides down;
cook about 5 minutes or until the chicken
is golden brown.
3.
Turn chicken over; cook for 4 to 5 minutes
more or until chicken is no longer pink
(170 degrees F). Transfer chicken to a
warm serving platter; set aside.

FOR SAUCE:
4.
Add shallots to hot skillet; cook for 2 minutes,
stirring frequently. Carefully add wine; cook
about 1 minute more or until the liquid is
reduced by half, stirring to scrape up any
browned bits from bottom of skillet.
5.
Add chicken broth to skillet; cook for 3 to 4
minutes or until liquid is reduced by half.
Stir in chives. Return chicken to skillet;
heat through.
Serve immediately.
Makes 4 servings
(1 chicken breast and 3 tablespoons
sauce per serving)

Calories: 217
Protein(gm): 28
Carbohydrate(gm): 9
Fat, total(gm): 5
Cholesterol(mg): 66
Saturated fat(gm): 1
Mono-saturated fat(gm): 3
Polyunsaturated fat(gm): 1
Dietary Fiber, total(gm): 1
Sugar, total(gm): 1
Vitamin A(IU): 292
Vitamin C(mg): 4
Thiamin(mg): 0
Riboflavin(mg): 0
Niacin(mg): 13
Pyridoxine (Vit. B6)(mg): 1
Folate(µg): 16
Cobalamin (Vit. B12)(µg): 0
Sodium(mg): 366
Potassium(mg): 404
Calcium(DV %): 30
Iron(DV %): 1
Diabetic Exchanges
Starch(d.e): 1
Lean Meat(d.e): 4

Double K Grilled Salmon

 Double K Grilled Salmon

Prep: 10 min. marinating Grill: 20 min. 8 Servings

1/4 cup packed brown sugar

1/4 cup soy sauce
3 tablespoons unsweetened pineapple juice
3 tablespoons red wine vinegar
3 garlic cloves, minced
1 tablespoon lemon juice
1 teaspoon ground ginger
1/2 teaspoon pepper
1/2 teaspoon hot pepper sauce
1 salmon fillet (2 pounds)

In a small bowl, combine the first nine ingredients.
Pour 3/4 cup into a large resealable plastic bag; add salmon.
Seal bag and turn to coat; refrigerate for 1 hour, turning occasionally.
Set aside remaining marinade for basting.

Drain and discard marinade. Using long-handled tongs,
moisten a paper towel with cooking oil
and lightly coat the grill rack. Place salmon skin side down on rack.

Grill, covered, over medium heat or broil over medium heat for 5 minutes.
Brush with reserved marinade. Grill or broil 15-20 minutes longer or until
fish flakes easily with a fork.

Nutritional Facts
4 ounces equals 246 calories, 12 g fat (2 g saturated fat), 67 mg cholesterol,
532 mg sodium, 9 g carbohydrate, trace fiber, 24 g protein.

Feta Salmon Salad

Feta Salmon Salad

Prep/Total Time: 25 min. 4 Servings

 1/4 teaspoon salt

1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon dried parsley flakes
1/4 teaspoon pepper
4 salmon fillets (6 ounces each)
1 package (5 ounces) spring mix salad greens
1 large cucumber, chopped
1 large tomato, chopped
1/2 cup crumbled feta cheese
1/4 cup red wine vinaigrette

Combine the seasonings; sprinkle over salmon.
Using long-handled tongs, moisten a paper towel with cooking oil
and lightly coat the grill rack Grill, covered, over medium heat or broil 4 in.
from the heat for 8-12 minutes or until fish flakes easily with a fork.

In a large bowl, combine the salad greens, cucumber, tomato and feta cheese;
divide among four plates. Top with salmon; drizzle with vinaigrette.


Nutritional Facts
1 serving equals 416 calories, 25 g fat (6 g saturated fat),
108 mg cholesterol, 636 mg sodium, 7 g carbohydrate,
2 g fiber, 38 g protein.

Salmon with Capers and Dill

Salmon with Capers and Dill

The distinctive flavours of dill has a real affinity with fish,
particularly salmon.

Serves: 4
Preparation time: 5 minutes
Cooking time: 10 minutes


50g butter, diced
4 x 125g salmon fillets (with the skin left on if you wish)
Salt and freshly ground black pepper
4 tbsp capers, drained and rinsed
2 tbsp lemon juice mixed with 6–8 tbsp water
4 tsp chopped dill

1. Place a frying pan on a medium to high heat. When it is just hot,
add a couple of knobs of butter, very quickly followed by the salmon –
with the presentation side down.

2. Fry for three to four minutes or until golden brown underneath,
then turn over, season with salt and pepper and fry for another couple of minutes
or until the fish is just cooked through.

3. Add the capers, along with the remaining butter
and mixed lemon juice and water, and boil for one minute.

4. Season to taste, adding more lemon juice or water if necessary.
Transfer the salmon onto warmed plates, stir the chopped dill into the sauce
and pour over the fish to serve.

CHICKEN AND CORNMEAL DUMPLINGS

CHICKEN AND CORNMEAL DUMPLINGS
MAKES: 2 servings
SERVING SIZE:
2 dumplings with 1 1/2 cups
chicken mixture per serving
CARB GRAMS PER SERVING: 47

2 medium carrots, thinly sliced
1 stalk celery, thinly sliced
1/3 cup fresh or frozen corn kernels
1/2 of a medium onion, thinly sliced
2 cloves garlic, minced
1 teaspoon snipped fresh rosemary
or 1/2 teaspoon dried rosemary, crushed
1/4 teaspoon ground black pepper
2 chicken thighs, skinned
1 cup reduced-sodium chicken broth
1/2 cup fat-free milk
1 tablespoon all-purpose flour
1 recipe Cornmeal Dumplings (see recipe below)
Coarsely ground black pepper (optional)

*

CORNMEAL DUMPLINGS
1/4 cup all-purpose flour
1/4 cup cornmeal
1/2 teaspoon baking powder
Dash salt
1 egg white
1 tablespoon fat-free milk
1 tablespoon canola oil
1. In a medium bowl stir together flour, cornmeal,
baking powder, and salt. In a small bowl combine
egg white, milk, and oil. Add egg mixture to flour
mixture; stir just until moistened.

1.
In a 1 1/2- or 2-quart slow cooker, combine carrots, celery,
corn, onion, garlic, rosemary, and 1/4 teaspoon pepper.
Top with chicken. Pour broth over mixture in cooker.
2.
Cover and cook on low-heat setting for 7 to 8 hours or on
high-heat setting for 3 1/2 to 4 hours. If no heat setting
is available, cook for 5 to 5 1/2 hours.
3.
If using low-heat setting, turn to high-heat setting
(or if no heat setting is available, continue cooking).
Transfer chicken to a cutting board; cool slightly.
When cool enough to handle, cut chicken off bones;
discard bones. Chop chicken; return to mixture in cooker.
In a small bowl, combine milk and flour until smooth.
Stir into mixture in cooker.
4.
Using two spoons, drop Cornmeal Dumplings dough into
four mounds on top of hot chicken mixture. Cover and cook
for 20 to 25 minutes more or until a toothpick inserted
into a dumpling comes out clean.
(Do not lift cover during cooking.) If desired, sprinkle each
serving with coarse pepper

Nutrition Facts Per Serving:
Servings Per Recipe: 2
Calories: 369
Protein(gm): 24
Carbohydrate(gm): 47
Fat, total(gm): 10
Cholesterol(mg): 55
Saturated fat(gm): 1
Monosaturated fat(gm): 5
Polyunsaturated fat(gm): 3
Dietary Fiber, total(gm): 5
Sugar, total(gm): 9
Vitamin A(IU): 103
Vitamin C(mg): 9
Thiamin(mg): 0
Riboflavin(mg): 1
Niacin(mg): 7
Pyridoxine (Vit. B6)(mg): 0
Folate(µg): 81
Cobalamin (Vit. B12)(µg): 1
Sodium(mg): 582
Potassium(mg): 681
Calcium(DV %): 162
Iron(DV %): 3
Diabetic Exchanges
Vegetables(d.e): 1
Starch(d.e): 3
Lean Meat(d.e): 2
Fat(d.e): 1

Pineapple Baked Ham

Pineapple Baked Ham

The pineapple has long been a symbol of "welcome," and nothing is more welcoming than this home-style canned ham we coat and bake with a tangy pineapple and brown sugar glaze.

Ingredients

1 three-pound canned ham
1 (4-serving size) package pineapple-flavored gelatin
1/2 cup packed light brown sugar
2 teaspoons water

Instructions

Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. Place the ham in the baking dish.

In a small bowl, combine gelatin mix, brown sugar, and water; mix well until a paste forms and spread over the top of the ham.

Bake 1 hour, or until heated through, basting occasionally with the pan juices. Slice and serve.

Serves: 4 Cooking Time: 1 hr

Notes

It's easy to make a nice sauce to serve along with the ham. Just heat some pineapple preserves in a small saucepan until melted.

Thai Chicken Curry

Thai Chicken Curry

 Ingredients
1 (14 oz)can of coconut milk

1 tbs of curry past
2 oz. of fish sauce

2 tbs. of sugar 

4 oz. water

20 oz. of thinly sliced chicken Breast

8 oz. of zucchini, julienned

1  red bell pepper, julienned
8 leaves of fresh basil, torn in half

 Preparation

-Start by preparing a curry sauce. In a bowl, combine coconut milk, curry paste, sugar and fish sauce and water. You can find fish sauce in the ethnic aisle of your local grocery store.

-Then, in a hot pan, add some curry sauce and cook the chopped chicken. Once the chicken starts to cook toss in zucchini, red pepper and fresh basil. Mix this all together.

To Plate:

At the restaurant, they serve jasmine rice and top it with the curry chicken. 

You can also serve this dish with chopsticks.

Serves: 4
Serving Suggestion: Beer

Orange Chicken

Orange Chicken

Ingredients

Chicken Breast - 1 lb (2 big breasts)
Egg - 1
Salt - 1/2 tsp
Ground Black Pepper - 1/4 tsp
Corn Starch - 2 + 1 tblsp
Water - 1/4 cup
Green Onions - 3 stalks (finely chopped)
Dried Red Chilly - 4 (deseeded and chopped)

Sauce Mix
Orange Juice (preferably fresh squeezed) - 1.5 cup
Ginger (grated) - 1/2 tsp
Garlic (Grated) - 1 clove
Brown Sugar - 4 tblsp
Soy Sauce - 2 tblsp
Chili Garlic Sauce - 1 tblsp
Sesame Oil - 1 tblsp
Salt - to taste

Method
1. Clean the chicken and cut it into small pieces.
2. Mix the chicken with salt, pepper and lemon juice.
3. Add the egg and 2 tblsp of corn starch to the chicken pieces and mix well.
4. Shallow fry or deep fry the chicken pieces till they turn light brown. Drain the excess oil and keep it aside.
5. Mix all the ingredients under 'Sauce Mix'.
6. Add the 'sauce mix' to a pan/ wok and bring it to a boil.
7. Mix 1 tblsp of corn starch with the water. Add this gradually to the sauce till the sauce thickens up.
8. Add the fried chicken pieces, dried red chilly and green onions to the sauce.
9. Simmer for few minutes and switch off. Garnish with dry orange peel or green onions and serve over steamed rice.

Oven Pork Stew With Sweet Potatoes and Shallots

Oven Pork Stew With Sweet Potatoes and Shallots

Ingredients

1 Tbsp. olive oil
1 lb. boneless pork loin, cut into 1½-inch pieces
1 medium onion, chopped
2 medium sweet potatoes, peeled and cut into 8 wedges each
8 large shallots, peeled and left whole
4 garlic cloves, minced
3 Tbsp. flour
1 2/3 cups low-fat, reduced-sodium chicken broth
½ cup dry white wine
1 Tbsp. minced fresh thyme
Kosher or sea salt and fresh-ground black pepper to taste
½ lb. small cremini or white button mushrooms, cleaned, stems removed, and cut in half
½ cup chopped fresh parsley

Preparation

1. Preheat the oven to 350°F. Heat the olive oil in a large ovenproof Dutch oven or similar pan. Add the pork, in two batches, until the pork is well browned on all sides, about 6 minutes. Remove the pork from the pan and set aside. Add in the onion, sweet potatoes, shallots, and garlic, and sauté for 2 to 3 minutes.

2. Add back the pork with any accumulated juices, and sprinkle the pork and sweet potato mixture with the flour. Cook and stir for 1 minute or until the flour is absorbed into the pork and vegetables. Add in the chicken broth, wine, thyme, salt, and pepper. Bring to a boil. Lower the heat, and add in the mushrooms.

3. Transfer the pan to the oven, and bake uncovered for 40 to 45 minutes or until the vegetables are tender. Sprinkle with parsley.

6 servings
Serving size: 1 cup
Preparation time: 25 minutes
Cooking time: 60 minutes

Greek Feta Chicken

Greek Feta Chicken

Ingredients

4 oz. uncooked orzo
4 (4 oz.) skinless, boneless chicken breasts
2 tsp. ground oregano
1/2 tsp. salt
1/4 tsp. fresh ground black pepper
1/8 tsp. ground red pepper
1 Tbsp. olive oil, divided
1 small red pepper, sliced into strips
1 small green pepper, sliced into strips
2 tsp. bottled minced garlic
1 1/2 Tbsp. fresh lemon juice
1 oz. crumbled feta cheese

Preparation

1. Cook the orzo according to package directions (but without added salt or fat). While the orzo cooks, sprinkle the chicken breasts with oregano, salt, pepper, and ground red pepper.
2. Heat 2 tsp. of the oil in a large nonstick skillet over medium-high heat. Add the chicken breasts and cook on both sides for about 4 to 5 minutes until no longer pink. Remove the chicken from the skillet.
3. Drain orzo and keep warm.
4. Lower the heat to medium and add remaining oil. Saute the peppers for 3 minutes. Add the garlic and saute for 1 minute more. Add the lemon juice and cook for 1 minute. Add back the chicken breasts to the skillet. Top with feta cheese, cover, and cook 1 minute until cheese slightly melts. Serve over cooked orzo.


Makes 4 servings
Serving size: 1 breast, 1/2 cup orzo
Preparation time: 5 minutes
Cooking time: 15 minutes

Jamaican Chicken Thighs

Jamaican Chicken Thighs

Ingredients

Rub
1 Tbsp. garlic powder
2 tsp. onion powder
2 tsp. allspice
1 tsp. thyme
1 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. cayenne pepper
1/4 tsp. salt
1/8 tsp. black pepper

Chicken
6 boneless, skinless chicken thighs (about 1 lb.)
2 tsp. canola oil


Preparation

1. Combine the rub ingredients together in a small bowl.
 

2. Rub the spice mixture over each chicken thigh.
 

3. Heat the oil in a large nonstick skillet over medium heat. 

4. Add the chicken thighs and cook on each side for 5 to 7 minutes until cooked through.

Italian Chicken With Olives and Capers

Italian Chicken With Olives and Capers

Ingredients

1 Tbsp. olive oil
4 (4 oz.) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper to taste
1/3 cup dry white wine
1 medium onion, chopped
2 garlic cloves, minced
1 can (28 oz.) whole plum tomatoes
2 tsp. dried basil
1 tsp. dried oregano
Pinch sugar
Pinch dried red chili flakes
4 tsp. drained capers
1/3 cup coarsely chopped black olives
1 Tbsp. balsamic vinegar
1/2 cup fresh parsley, minced

Preparation


1. Heat the oil in a large skillet over medium-high heat. Sprinkle both sides of the chicken breasts with salt and pepper.

2. Add the chicken to the skillet, and sauté on both sides for 5 to 6 minutes per side, until cooked through. Remove the chicken from the skillet. Add the wine to the pan, and cook over medium-high heat until the wine is reduced by half, about 3 minutes, while scraping the brown bits from the bottom of the pan. Add in the onions, and sauté for 6 to 8
minutes. Add in the garlic, and sauté for 1 minute.

3. Add the tomatoes with their juice to a large bowl. Crush the tomatoes coarsely with your hands. Add the tomatoes and juice to the pan. Add in the basil and oregano. Raise the heat to high, and cook for 4 minutes. Lower the heat to medium, and add the sugar and dried red chili flakes. Cook over medium heat uncovered for 20 minutes, or until thick. Stir in the capers, olives, and reserved chicken. Cook on medium low for 5 minutes. Add in the vinegar, and garnish with fresh parsley.

4 servings
Serving size: 4 oz.
Preparation time: 15 minutes
Cooking time: 45 to 50 minutes

Karimeen Pollichathu

Karimeen Pollichathu

(Kerala Special)

Pearl spot, (locally known as karimeen) when baked in plantain leaf, becomes a highly sought after dish.

Ingredients

1. Pearl spots (medium sized) - 2 nos

2. Onion -1/4 kg,
Ginger -1 piece,
Garlic -15 flakes,
Green chillies - 4 nos,

3. Tomato (chopped) – 4 nos
4. Chilly powder- 1 ½ big spoon
5. Turmeric powder -1/4 small spoon
6. Pepper powder- 1/2 small spoon

7. Cumin seed -1/4 small spoon,
Vinegar - 2 big spoons,
Salt- as required,
Coconut oil- 4 big spoons

8. Cinnamon - 2 small pieces

Preparation

Clean the fish and make gashes on both sides.
Chop the second set of ingredients into small pieces.
The fourth set of ingredients should be then made into a paste by adding vinegar.
Place an appropriate vessel on fire and pour coconut oil into it.
Add cinnamon to it. After a few seconds, remove the cinnamon from oil.

Add the second set of ingredients to this oil and stir well. When the onion becomes golden brown in color, add the paste.
When it all gets blended well in slow fire, add tomato pieces.
Add two cups of water to this mix and let it boil.
Once it boils, add salt and remaining vinegar.
Stir well and ten put the fish to it. The fish should be allowed to remain in it till the curry thickens.
The cooked fish together with the masala should be wrapped in plantain leaf and tied with the plantain strings.
Bake the fish in a hot pan

Tapioca and Beef

Tapioca and Beef 

Kerala Style)

Tapioca and beef together make a mouth-watering combination and is a quintessential aspect of Kerala cuisine.

Ingredients

1. Tapioca ( cut into small pieces)-1 kg 

2. Beef finely chopped)-1/4 kg, 

turmeric powder-3/4 tea spoon,salt-as required 

3. Grated coconut-half a coconut,

button onion- 2 nos,

garlic- 2 flakes,

pepper-8 nos 

4. Coriander powder-3 small spoons, 

chilly powder-2 small spoons 

5.Curry leaves-as required 

6.Coconut oil-2 big spoons

Preparation

Finely grated beef should be mixed with salt and turmeric powder. 

Cook it properly.Heat coconut oil and add the third set of ingredients to it. 

After frying it properly, add coriander powder and chilly powder to it and blend it all well. 

Make it into a paste without adding water.

Cook the chopped tapioca in water after adding salt.After it is cooked well, drain the excess water. 

Then add the cooked beef and the third set of ingredients to tapioca. 

After putting curry leaves and salt (if only needed) place it back on fire and stir well.

Fried Chicken Cutlets

Fried Chicken Cutlets

Chicken Cutlets are a must for almost every Christian special occasion. Kerala Chicken Cutlets are fried and breaded chicken patties which are served as appetizers usually along with Kerala Onion Salad (Sarlas). You can make these cutlets using minced chicken or shredded chicken. 

Ingredients
Boneless & Skinless Chicken – 1 lb
Potato – 1 big
Finely Minced Onions – 1 medium (You can use a food processor or food chopper)
Finely Chopped Green Chillies – 2 or 3
Finely Minced Ginger – 1 tbsp
Finely Minced Garlic – 3 cloves
Curry Leaves (finely shredded) – A few (optional)
Turmeric Powder – 1/4 tsp
Red Chilly Powder – 1/2 tsp (Alter according to your spice tolerance)
Coriander Powder – 1 tsp
Garam Masala Powder – 1/2 to 1 tsp
Chicken Masala Powder – 1 tbsp (Optional – I used store bought Eastern Fish Masala brand)
Oil – 2 tbsp
Bread Crumbs – 1/2 cup approx
Egg – 1
Oil for frying – As needed
Salt – to taste
Water – as required

For Marinating the Chicken
Turmeric Powder – 1/4 tsp
Kashmiri Chilly Powder – 1 tsp (Alter according to your spice tolerance)
Black Pepper Powder – 1/2 tsp
Ginger Garlic Paste – 1 tbsp
Lemon Juice – 1 tbsp
Salt – to taste

Preparation

Clean the chicken and wash it thoroughly. Prepare the marinade using the above ingredients and rub it on the chicken. Keep it aside for atleast 15 minutes.
Meanwhile, boil the potato along with salt until well cooked (Alternatively, you can pressure cook the potato for 2 or 3 whistles or you may microwave it). Remove the skin from the potato and mash it thoroughly without any chunks.
Cook the marinated chicken in little water for around 20 minutes until tender. Drain excess water if any and shred the chicken fully.
Heat 2 tbsp oil in a pan and saute onions until translucent.
Add green chillies, ginger, garlic and curry leaves and saute for a few more minutes.
Add 1/4 tsp turmeric powder, 1/2 tsp red chilly powder, 1 tsp coriander powder, 1 tbsp chicken masala powder and 1/2-1 tsp garam masala powder. Saute for 2 minutes.
Add the shredded chicken along with salt to taste and mix everything well. Saute for around 8-10 minutes and keep aside.
Allow it to cool. Then add the mashed potatoes and mix everything nicely using your hands.
Make lemon sized balls using your palm and flatten the balls to form cutlets of any desired shape.
Beat the egg in a bowl and keep aside. Take bread crumbs in a plate and keep aside.
Take one cutlet at a time and dip it in the beaten egg and then roll it in the bread crumbs until the cutlet is fully coated with bread crumbs.
Once all cutlets have been coated with bread crumbs, heat a non stick frying pan and add oil as required for deep frying or shallow frying.
Place the cutlets slowly in the pan and fry each side on medium heat for 3-4 minutes until golden brown.
Drain onto paper towels.
Serve these tasty chicken cutlets with ketchup or Onion Salad (Sarlas).

Note
You may shallow fry or deep fry these cutlets.