• 8-10 pcs Ladies Finger* , chopped into two inch pieces
• 1 small Potato, chopped into cubes
• 1/2 of a Carrot, chopped into one inch pieces 
• 1/2 Onion, thinly sliced
• 1/2 Tomato, chopped 
• 3 Green Chillies, slit
• 2 Sprigs of Curry leaves 
• Salt 
• Coconut Milk, preferably freshly squeezed **
• Cashew paste/ cubes *** (optional)
• 2+2 tbsp Coconut Oil

1. In a pan, pour the coconut oil and fry the ladies finger and season with salt and sauté for 3-4 minutes on high.
2. In another pot, pour the coconut oil and add in the sliced onion and sauté, once translucent, add in the green Chillies and curry leaves and sauté. 
3. Next, add in your chopped tomatoes and close lid and allow the tomatoes to cook well, once mashy, add in the carrots and potatoes and add in salt and pour in 1/4 cup of water and close the lid and  allow the veggies to cook well. 
4. Finally add in the coconut milk, and once it starts to bubble from the sides, add in your cashew cubes (optional, for thickening and added flavor). 
5. Enjoy hot with freshly made Chappati and your choice of sides. 

• *Make sure you get the tender ones, you can check this by breaking off the tip of the ladies finger, if it easily breaks apart, these are tender ladies finger 
• ** If using fresh coconut milk, do not over boil, if may curdle, once the curry starts bubbling from the sides, the curry is done, you may switch off the flame. 
• Also if using Coconut Milk powder, mix 7-8 tbsp to 1 cup of milk 
• *** Soak cashews for 5 minutes in hot water and grinding it to a paste with a dash of milk or water and pouring it into molds and storing in the freezer

Ingredients : (6-8 persons)

Instructions:

1. Soak the sago seeds and set aside.
2. Cut the plantain into medium chunks and steam or boil them and mash them well using a potato masher or a food processor into a paste.
3. Now roll them into mini unnakaya (spindle shape) and fry them in ghee just about brown and set aside.
4. 
5. Now extract coconut milk from shredded coconut by pouring warm water to the shredded coconut in a mixer (pour water little at a time or else the contents might leak when the machine starts) and extract the milk by placing a strainer in a bowl and muslin cloth over the strainer.
6. Set the thick coconut milk aside and repeat th eprocess to the same coconut and extract its thin milk.
7. In a wide shallow pan, pou rthe thin coconut milk and boil/cook the soaked sago pearls (drain excess water) for around 10 minutes on medium low flame.
8. Once the sabudana is cooked, add sweetened Condensed milk, sugar if required and salt to balance the sweetness and a dash of cardamom powder.
9. Give it a quick stir, the payasam should slightly look thicker now.
10. Now add in your fried mini unnakaya and finish off with ghee tempered cashews and raisins.
11. Enjoy warm or cooled!

• 1 cup Ari/ pathiri podi * (rice powder)
• Salt, as required
• Water, as required
• 1/4 Cup Split Chana dal (soaked at least for 4-5 hours)
• 2 medium plantains/ Kerala banana, slit and chopped
• 1 cup White granulated Sugar
• Salt,a pinch
• 1 box Shredded coconut
• 1+ 1 1/2 cups warm Water
• 3 Cardamom pods
• 3 tbsp Pachari/ white rice (soaked in water at least for 1/2 hr) 

1. In a bowl, add the ari podi/ rice flour and add in the salt, add enough water and make into a dough (not too loose not too tight)
   
   
   
2. In a clean banana leaf/ aluminum foil, make thin dumplings by applying oil over your hands, and taking a small ball of the dough on one palm and rolling with the help of the other hand's index finger, into a small and thin cylinder shape. Heap them all together and steam the ari pidi/ rice dumplings for 20- 25 minurtes.
3. Meanwhile, in a small pot, cook the soaked split Chana dal in water with little salt and cook until soft and not mushy.
4. Once the ari pidi has steamed, sprinkle water over the steamed dumplings, this step helps the pidi from not sticking to each other.
5. Extract the thick milk from the shredded coconut , by adding the shredded coconut to a mixer grinder, add in the warm water, and cardamom pods. Sieve, squeeze and extract the thick milk and set aside.
   
   
   
6. To the same ground and squeezed coconut add it into the mixer, and pour the 1 1/2 cups warm water and repeat the process of extracting again, this is the thin coconut milk/ second
   
   
   coconut milk.
7. In a large pot, add in your slit and chopped plantains, sugar and the extracted thin coconut milk and a pinch of salt, allow to cook until the plantains are tender.
8. Meanwhile, make a paste by grinding teh soaked white rice with very little water.
9. Into the pot, add the steamed and cooled ari pidi, cooked Chana dal and bring it to a boil. Check if sugar or salt is required. 
10. Next add the ground pachari paste and mix simultaneously and allow to thicken.
    
    
    
11. Finally add in the thick coconut milk and increase flame, one bubbles starts to form at the edges, switch off the flame. Serve warm or cold. Enjoy!
    
    
    

• 1 tbsp basil seeds, soaked in water
• 2 tbsp Arrowroot powder, made into a slurry with some water
• 1/2 cup milk
• 1/2 cup coconut milk (store bought/ freshly squeezed)
• Cardamom powder, a pinch
• 4 - 5 tbsp Sugar
• A scoop of Vanilla Ice cream
• 1 tsp of toasted shredded coconut (for garnishing, optional)
• 2 tbsp Sabudana pearls (soaked in water at least for 3-4 hours), optional 

1. Boil and drain the sabudana pearls that has been soaked and set aside.
2. Into a saucepan, add in your arrowroot slurry, milk, sugar and cardamom powder and bring to a boil, whilst stirring constantly, so that no lumps form.
3. Set the arrowroot custard aside to cool.
4. Blend the arrowroot Custard with coconut milk and chilled milk.
5. Into a tall glass, drop your boiled and cooled sabudana pearls, then pour some of your arrowroot Custard milkshake, drop in some soaked basil seeds, and pour your milkshake, finally drop 1 scoop of vanilla ice cream and pour in your Custard Milkshake.
6. Finally garnish with toasted, sweetened shredded coconut and enjoy!

• 500 gms Minced meat 
• 1 Medium Onion, finely chopped
• 2 Garlic pods, minced
• A few celery leaves
• 1 egg
• 1/2 tsp Red Chilli Flakes 
• Salt and pepper as required 
• Olive oil for shallow frying

• 2 tbsp olive oil, if needed
• 1/2 tsp Coriander seeds
• 1 inch ginger, chopped finely 
• 2" 2 stick of celery, finely chopped 
• 1/2 cup chicken broth
• 1/2 cup Coconut milk
• A pinch of Turmeric 
• 1/4 tsp Red Chilli Flakes
• 1 tbsp lemon juice
• Salt, if required 

1. In a thick bottom pan, pour some olive oil and add in your onions and Sautee well. 
2. Once translucent, add in your minced galric and celery leaves and Sautee for about 30 seconds. 
3. Now into your washed and drained minced meat, add in your sauteed onion mix, crack in an egg and add your red chilli flakes, pepper and salt. 
4. In the same pan, pour olive oil to shallow fry the meatballs.
5. Now with the help of your hand, shape them into balls and shallow fry them clock wise so that you know which one to turn first. *
6. Fry on medium for around 8-10 minutes, turning until all sides have cooked well. 
7. Set the meatballs aside, into the same pan add your Coriander seeds, ginger, finelu chopped celery and red chilli flakes. Sautee well and once fragrant, add in your chicken stock and your coconut milk. Adjust seasoning if required. 
8. Simmer for around 10 minutes, until the sauce has thickened and the juices of the flavors has blended well in the gravy and the meatballs are cooked well. 
9. Finely add in your lemon juice and done! The easiest meatball recipe with delicious flavorful gravy is now ready! Serve hot. 

• Celery is completely optional, if you do not like the taste of it you may omit it.
• Chicken broth will already have salt in it, so add salt in the gravy only if required.
• You may double the quantities if you want more gravy.
• Chop onion fine y for the meatballs, the finer the better.
• You may use breadcrumbs in your meatballs if you want the meatballs to hold its shape.

• 6-7 prawns, cleaned and deveined 
• 1/4 tsp Turmeric powder 
• 1/4 tsp Red Chilli Flakes 
• 1/2 black pepper powder 
• Salt, as required 
• A squeeze of lemon juice. 
• 1/2 tsp ginger garlic paste 
• 1/2 cup Coconut milk (I used coconut milk powder) 
• 2 tbsp bread crumbs
• 1/2 cup milk
• 1/4 chicken stock (optional) 
• 2-3 tbsp cream
• 1 tsp soy sauce
• 8-10 Samosa leaves
• 1 egg (egg wash) 

• 2 tbsp grated coconut 
• 1 tsp Red Chilli powder
• 1/4 tsp ginger garlic paste 

1. In a fry pan,  pour some oil and fry the prawns marinated in Turmeric powder, red chilli flakes, black pepper powder, salt and a squeeze of lemon juice. 
2. In the same pan, sauté ginger garlic paste and add coconut milk. 
3. Next add bread crumbs and pour the milk and add cream. Pour your chicken stock if you have. Finish off with a dash of soy sauce. 
4. Now to prepare the coconut topping. Mix the ingredients under coconut topping and fry it in little oil in lowest flame until crisp. 
5. Now prepare the cups by cutting the samosa leaves into halves and placing them in a cross in the cupcake pan moulds to form cups. 
6. Brush them with an egg wash and bake in a preheated oven on 180 deg C for 15-20 minutes or until crisp. 
7. Remove your cups from your cupcake pan and add your gravy to it. 
8. Place a prawn on each cup and finish off with a Sprinkle of the prepared coconut topping and add chopped spring onion for a pop of color. 

• Please be careful when adding salt as the sauce will have enough salt from the chicken stock and soy sauce. 
• You may add minced prawns after adding the ginger garlic paste in the sauce for better flavor, I didn't have many prawns with me so I didn't use them in the gravy sauce. 
• Please use fresh prawns, so you have the yummy flavors of the prawns in the gravy. 
• I would suggest to use mini cupcake pans, if you have them, so that it's easier to pop them in your mouth. 

• 2 glass Ponni Rice/ Jeerakashala
• Water (check notes) *
• 15-20 Prawns, cleaned and deveined
• 1 medium Onion, sliced
• 2 tbsp ginger garlic paste
• 1 small tomato, chopped
• 3 green chilies
• 2-3 sprig of curry leaves
• 1/4 Turmeric powder
• 1 1/2 tsp Chilli Powder
• 1 tbsp Coriander powder
• 3/4 tsp Garam Masala
• 1/2 cup Coconut milk powder

Instructions :

1. Pour the coconut oil in a large pot and Sautee the onions until translucent and add in your ginger garlic paste and curry leaves. Saute till the raw smell disappears.
2. Now add the slit green chilies and chopped tomatoes, and cook for a couple of minutes until the tomatoes mash.
3. Now add all the spices and Sautee on low till the spices have no raw smell, about 2 minutes.
4. Add the cleaned and deveined prawns to this and sautee
5. Next, add the washed and drained rice and add water as required (refer notes)*.
6. Add the coconut milk (mix 2 tbsp water to the coconut milk powder and make a paste) to the rice and close the lid and allow to cook. For cooking time for the different types of rice check notes.*
7. Voila, and you are done! Effortless Chemmeen Thenga Chor is done.
8. Garnish with fried curry leaves and a Mango coconut chutney on the side.! (recipe below 👇) 

Notes*-

• You may always use freshly squeezed Coconut milk if you have the time, it is definitely much better!
• For Jeerakashala : water ratio is 1 : 1 1/2 glass

          Ponni rice : water ratio is 1 : 2 1/4 glass

• For cooking Jeerakashala rice - After 10 minutes give a mix, and close the lid and let it cook on simmer for another 5 minutes and it's done! (If using Jeerakashala I prefer using ghee instead of coconut oil)
• For cooking Ponni rice - Cook covered for at least 25 minutes and check it's doneness and cook more if required. 

Mango Coconut Chutney