Appams

Appams are a fine accompaniment to almost any curry. You need: raw rice-1/2 Kg ,50 gm grated coconut, Yeast1/2 tsp, Sugar3 tsp, Cooked Rice,1/2 cup, salt to taste.

Method :
Soak rice for 4 hrs and drain it. Grind this with grated coconut, cooked rice in a mixie.
Put yeast, salt, sugar in boiled water and keep it 1/2 an hr. Then add this to the grinded mixture. Keep the mixture for 8 hrs for fermentation.
When it is ready to use, spread the mixture in a non-sticky pan . See that the mixture is spread so that the edge of the appam will be lace structured. Close the pan with the lid and heat it for 2 mts. In the preparation of appam it is only required to cook on one side. Serve hot with your choice of curry.

Green Mango Prawns

You need : 2 good sized Tiger Prawns, the juice of one lemon, a quarter table spoon of fine chopped garlic, the same amount of pepper powder and salt to taste.
For the sauce: One raw mango, a half cup of grated coconut, a single green chili, one sprig of curry leaves, salt to taste.

Method :
For the mango sauce, Make a fine paste with the above ingredients and keep aside
Marinate the Prawn with Lemon Juice , Pepper, Garlic and Salt for about an hour.
Grill in a pan until done and Present with above Mango Sauce

Kerala Fish Curry

The traditional Meen Vekichatu, famed throughout Kerala. You need: Fresh, firm, fish 250 grams, cleaned; Kodampuli (tamarind)3 or 4, boiled in water ; a small bunch of curry leaves ; red chilli powder, 3 teaspoons; turmeric powder, 1/4 teaspoon; fenugreek 1/4 teaspoon; coconut oil, 2 tablespoon ; ginger 1 1/2 inch piece ; garlic 3 cloves; salt to taste ; a pinch of mustard seeds.

Method :
Remove the skin, and cut the fish into 1 x 2 inch size rectangular pieces, clean well, drain and keep aside. Grind the red chilli powder, turmeric powder, ginger, and garlic with little water, to make a smooth paste. Heat oil in a pan, put the mustard seeds, and when they start sputtering, add the curry leaves, and the grinded paste. Fry the paste at a medium heat, till the paste becomes consistent. Add the water containing the extract of Kodampuli, check the level of sourness. When the water starts boiling add the fish pieces, and salt. Add water enough to cover the pieces. Cook at a gentle heat. Keep stirring lightly (to avoid breaking of fish) in between, or just shake the pan. When the pieces are almost cooked, increase the heat and cook till the gravy thickens, and the oil is visible. Serve hot with rice, or tapioca. This dish tastes even better if its refrigerated and reheated after a few days.