King fish fry

Ingredients :

King fish sliced -1/2 kg chilli powder 1 spoon garlic pods -6 count fennel seeds -2 spoon red chilli- 3 count .salt 1 spoon turmeric -1/4 spoon a hint of tamarind concentrate olive oil

Method:

Grind garlic red chilli fennel seed chillipowder tamarind salt turmeric into  a paste without adding water much.Marinate the fish in it for 2 hours in the refrigerator.On a medium flame ,  Fry in a shallow pan with enough oil  to cook both sides flat .serve hot .

Crab curry

Ingredients :
Blue crab -5to6 count ginger garlic paste -1 spoon chilli powder -3/4 spoon coriander powder -1/2 spoon fish fry masala (preferable ) 1/4 spoon for flavour curry leaves fennel seeds -1 spoon Onion -2 count  Olive oil- to shallow fry salt -1 spoon

Method:
Cleaning crab : Keep the crab in refrigerator for 45 to 50 minutes.Take out and break open the shell by lifting the anterior end and get rid of the wastes and retain the flesh. Wash in salt and turmeric mixed water .

Cooking :
heat oil in a large pot ,add the fennel seed s , chopped onion, curry leaves and ginger garlic paste and saute for about 5 minutes. add the crab saute with
 chilli powder   ,coriander powder ,fish fry masala spice and salt .
keep covered and cook without adding water for 10 minutes  on medium flame.
uncover and check for any charring .mix well the juice from the crab .open cook for 5 minutes , let the juice from the crab mix well with the spices .Remove from flame .keep covered for 5 minutes before serving .
goes well with cooked sona masoori rice .

Aapam

Appam is a delicious snack prepared from rice , urad dhal , coconut scraping.

Ingredients:
   Sona masoori rice - 2 1/2 cups Idly rice -2 1/2 cups urad shall -1/4 cup coconut shreds -1/4 cup sugar- 1 tsp sooji /rava -1 tsp    baking soda -a pinch   salt-1 1/2 spoon

Method:
     Soak  both the rice in water .soak urad dhal in the same for 3 hours. grind them in a wet grinder .By the last few turns before you stop grinding the batter add coconut scraps to it.
now to the batter add sugar and sooji .
      Add a pinch of baking soda to the batter.
After the batter fermentation, make the batter in a consistency that with flow the batter in the appam pan or kadai or vok.

Pour one ladle of the batter to the kadai/vok when it is hot enough to bake the batter.and immediately twirl the vok /kadai so that the batter flows and takes the shape of the kadai/vok .Add a little oil ,Now simmer the flame and keep covered for the batter to get cooked in 5 minutes.Check in between for any charring. after 5 minutes uncover and with a porous ladle carefully remove the Aapam from the vok retaining its shape.

Serve hot with chilled and sweetened coconut milk .Also tastes great with kurma .