AVIAL

Ingredients:

Coconut 600 gm; Green chillies 15 gm
Cumin seeds 10 gm
Beaten curd 150 gm
Yam 50 gm; Carrot 75 gm
Beans 50 gm; drumstick 100 gm
White pumpkin 50 gm
Raw banana 50 gm
Red pumpkin 75 gm
Snake gourd 75 gm
Turmeric powder 5 gm
Coconut oil 50 gm
Curry leaves 5 gm
Salt to taste

Procedure:
Peel the vegetables, cut into two-inch-long pieces. Boil with turmeric powder and salt. Drain. Make a paste out of coconut, green chillies and cumin seeds and mix with beaten curd. Add little turmeric powder to the paste and cook on slow fire. Add boiled vegetables and cook some more time. Correct the seasoning. Finish with coconut oil and curry leaves.

BEEF FRY

Ingredients:
Beef cubes 800 gm,
Chilli powder 30 gm
Coriander powder 20 gm
Black peppercorns 8 gm
Garam masala 6 gm
Coconut slivers 90 gm
Curry leaves 2 gm
Ginger 15 gm
Garlic 20 gm; Shallots 150 gm
Black pepper powder 6 gm
Salt 7 gm; Coconut oil 50 ml

Procedure:
Mix coconut slivers with a little turmeric powder and reserve aside. Grind chilli powder, coriander powder, black peppercorns, garam masala, shallots, ginger and garlic to a fine paste. Mix the beef, the above paste and cook till water is nearly evaporated. Heat coconut oil. Fry the pounded garlic, shallots and curry leaves for about a minute. Add coconut slivers and fry for a minute. Add the beef and fry till all the water is evaporated. Add black pepper powder, garam masala powder and stir. Serve garnished with fried curry leaves.

KERALA FISH CURRY

Ingredients:
Sliced onions 400 gm
Ginger juliennes 25 gm
Slit green chillies 20 gm
Curry leaves 1 sprig
Red chilli powder 50 gm
Turmeric powder 10 gm
Coconut oil 100 ml; 2 coconuts
Tomatoes 100 gm, quartered
Kokum 50 gm
Seer fish cubes 1 1/4 kg
Salt to taste

Procedure:
Mix onions, ginger, green chillies, curry leaves, red chilli powder, turmeric powder and coconut oil in an earthen pot and keep for half an hour. Grate coconut and remove two extractions. Soak kokum in warm water. Heat the first mixture till the onions becomes soft. Add the kokum extract and quartered tomatoes and bring to boil. Add fish cubes and salt along with the second extraction of coconut milk. When the fish is almost done add the first extraction of coconut milk, mix well and take it off the fire.