Curd Curry/Kachiya Moru

Ingredients
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Yogurt                                    1 Cup
Turmeric Powder              1/2 teaspoon
Mustard seeds                     1/2 tsp
Small onion                           4-5 cut into small pieces
Dry red chilly                       1
Curry leaves                         4-5
Coconut oil                          1 tsp
Salt as required
How to make
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1. Mix the Yogurt, Turmeric powder and salt and keep it aside
2. Heat the coconut oil in a pan
3. Splutter mustard seeds followed by the red chilies
4. Add small onion and curry leaves and saute
5. Lower the flame and add the curd and stir it well
6. Do not allow it to boil. Just heat it
7. Curry is ready :)

Kappa Biriyani(Kappa & Beef)

Ingredients:

kappa/Tapioca - 1kg
Beef / Mutton - 1 kg (medium size pieces)
Small onion - 5 nos
Green chillies - 3 nos
Garlic - 3 pods
Chilly powder - 3 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 2 teaspoon
Coconut oil - 2 teaspoon
Curry leaves - 1 strip
salt - to taste

How To Prepare  :

1)Clean kappa/Tapioca and cut into small pieces.
2)Cook well and keep it aside.
3)Marinate meat with 1 teaspoon chilly powder, 1 teaspoon coriander powder and 1 teaspoon garam masala for 30 minutes.
4)Cook well and add salt to taste.
5)Add cooked beef into kappa/Tapioca.
6)Crush onions, green chilies, garlic and add rest of the spices and mix well.
7)Add above mixture into cooked kappa/Tapioca and beef and mix together.
8)Put the vessel on low flame for 5-10 minutes
9)Heat the oil and add curry leaves and garnish your kappa/Tapioca biriyani.

Brinjal Stir-Fry

Ingredients:

Brinjal              - 3 cut into thin long pieces
Big Onion        - 1
Chilli Powder   - 1/2 tsp
Coconut oil      - 3 tsp
Salt                        


How To Make:
1. Heat oil in a pan
2. Add onion and stir till the onion starts turning brown
3. Add chilly powder and mix it well
4. Add the brinjal pieces and salt and mix it well
5. Cook this around 20-30 minutes, while cooking stir it well.

King Fish Curry

Ingredients:
King Fish                       - 500 grams, cut into pieces
Small Onion                   - 10 pieces
Ginger                           - 1 piece
Turmeric Powder          - 1  Tea Spoon
Chilly Powder               - 1 1/2 Tea Spoon
Coconut oil                   - 3 Tea Spoon
Curry leaves                 - 6-7
Cocum/Kudampuli       - 3-4 pieces
Green Chilly                 - 2
Coconut milk               - 1 cup
Salt                              

How To Make
1. Crush the ginger and 6 pieces of onion or cut into small pieces
2. Soak the Cocum/Kudampuli in 1/2 cup of water
2. Take a non stick pan and heat it and pour 2 tea spoon coconut oil
3. When the oil is heated add the crushed/cut ginger and onion and stir for 3-4 minutes
4. Then add the Turmeric powder and Chilly powder into it and stir for two minutes
5. After that add the 1 cup of water and the Kudampuli(along with 1/2 cup of water) into this and let the water to boil.
6. When the water starts boiling add the fish pieces into it and stir well carefully so that the fish pieces do not get broken and allow the fish to cook well.
7. When the fish is half cooked add the green chilly,curry leaves and coconut milk into it and again cook until the fish is done and the gravy becomes thick. It will take around 25-30 minutes on low flame.
8. Once the fish is done, Take a frying pan and heat it and pour 1 tea spoon of coconut oil into it and heat. Then add 3-4 cut small onion and curry leaves into it and stir for 3-4 minutes and add this  content on the top of the cooked fish.