Ingredients
Crab – 5 Cut into 4 and legs removed
Grind to a paste
Red Chillies – 15
Pepper – 1 Teaspoon
Garlic – 1 Full Pod
Turmeric Powder – 1/2 Teaspoon
salt – To taste
Oil – 4 Teaspoon
Tamarind – 1 Lime size

Method

Wash the crabs well, cut into half remove the legs separately.
Heat the oil in a deep frying pan, add the crabs and cook well until the water content from the crabs is exhausted.
Mix the ground masala in 2 glasses of water. Add tamarind, salt and pour it on the crab and fry well till the crabs is cooked well, and if more water is required sprinkle water, if you feel it is too hot, add a cup of coconut milk and cook well and remove.

Ingredients
Crab – 5
Dried Red Chillies – 12
Grind together:
Pepper – 1
Garlic peeled – 1 Full Pod
Turmeric Powder – 1/2 Teaspoon
Oil – 3 tablespoon
Salt – To taste

Method

Wash the crabs well, cut each crab into 2 pieces, remove the legs separately.
Heat the oil in a deep frying pan, put the cleaned cut crabs along with the legs. Fry well till all the water from the crabs is absorbed.
Mix the ground masala in 1 glass of water, add salt to taste.
Mix well and fry well till the crabs are dry and all the water is absorbed. Remove from fire.

Ingredients

Crabs – 4 medium
Onions – 2 Cut into small pieces
Tomatoes – 2 Cut into small pieces
For Seasoning Mustard seeds – 1/2 A Teaspoon
Fenugreek – 1/2 A Teaspoon
Tamarind pulp – 3 Tablespoon
Curry leaves – A few
Salt – To taste
Oil – 4 Tablespoon

Grind to a paste the following:

Grated Coconut – 2 Tablespoon
Jheera – 1 Teaspoon
Pepper – 2 Teaspoon
Somph – 1 Teaspoon
Chilli Powder – 2 Teaspoon
Turmeric Powder – 1/2 Teaspoon
Garlic flakes peeled – 8 to 10

Method

Heat oil in a deep frying pan, when hot, add mustard and fenugreek. Then add cut onions. Fry for a few minutes, add cut tomatoes and cook till tomatoes are soft.
Add cleaned and cut crabs, fry for a few minutes.
Add the ground masala and mix well and fry for five minutes.
Add 11/2 glasses of water, mix well, cover the pan, keep stirring from time to time till most of the water is absorbed.
Now add the tamarind juice and salt to taste. Mix well, fry well for five minutes. Add cut curry leaves, mix well and remove from fire.

Ingredients

Fish – 1/2 Kilo
Onions – 2 Cut into long pieces
Tomatoes – 1 cut
Cinnamon – 1/4 Inch piece
Somph – 1/2 Teaspoon
Salt – To Taste
Oil – 3 tablespoon for masala
Oil – For frying the fish

Grind to a paste the following:

Khus Khus – 1 Tablespoon
Somph – 1 Teaspoon
Cashewnuts – 10
Green Chillies – 10
Dried red chillies – 5
Ginger – 1/4 Inch
Small peeled pods of garlic – 10
Grated coconut – 1/4 of a coconut

Method

Wash fish well and fry in oil and break in pieces.
Heat oil in a vessel, first put cinnamon and somph then onions and tomatoes, fry for a while. Then add the ground masala, fry well till the masala is cooked. Then add 1 glass of water. When the masala is thick, put fried fish. Boil once and remove from fire.

Ingredients:-
Pori (puffed rice) – 10 litres
Sago – 200 gms
Green chillies – 15
Small onions – 1/2 kg
Jheera – 5 Teaspoon
Asafoetida – 1 Teaspoon powdered or 1 small piece
Coriander leaves – 4 Big bunches
Salt – To Taste

Method:-
Soak the puffed rice for 1-2 hour in just enough water.
In 500 ml of water, boil the sago and keep aside.
Cut the green chillies, onions and coriander leaves very fine.
Drain and squeeze the puffed rice fully and keep in a large basin.
To it, add the cut green chillies onions and coriander leaves. Then add the asafetida and salt.
Add the cooked sago.
Mix well. On a plastic sheet, make small balls, and dry it out under the sum for 4 days until it is completely dry. Store in containers when well – dried.

Ingredients:-
Sago – 2 kilos
Water – 5 Litres
Red chilli seeds – 200 Gms
Khus khus – 100 gms
Asafetida – 1 teaspoon powdered
Lime – 4
Small onions – 1/4 Kg
Salt – To taste

Method:-
Wash the sago 2-3 times and keep aside
Boil all the water. When the water boils, add the sago and keep stirring till it is 3/4 cooked
Add the chilli seeds, khus khus, salt, asafoetida and the finely cut small onions. Cook well.
Add the limejuice.
This dough will be watery, so use a spoon to lay out 1 teaspoon each into flat round shapes on plastic sheets.
Dry for 1 day in the sun. Sprinkle water on the reverse side and remove them carefully without breaking.
Dry them out in the sun for 3 days. Store in containers when well – dried.

Ingredients:-
Raw rice – 2 litres
Green chillies – 25
Salt – To taste
Asefoetida – 1 Teaspoon powdered
Lime – 4

Method:-
Wash the rice well, dry it and grind the rice and green chillies together.
Sieve it in a fine sieve.
Put water in an idly container, cover with and idly plate, put a damp idly cloth over it. When the water boils, spread the flour on the cloth as much as it holds and steam it for 10 minutes. Remove and repeat for remaining flour.
Add the limejuice, asafoetida and salt, mix well with little water and in the small idiyappam press, fill the mix, press it out into small round shapes on polythene sheets.
Dry for 1-2 days in the sun. Sprinkle water on the reverse side of the sheet and remove the vathal.
Dry them for 3 days. Store in containers when well – dried.

Ingredients:-
Left Over cooked rice – 4 cups
Green chilli – 6
1 day old curd – 3/4 to 1 cup
Asafoetida – 1/2 Teaspoon
Salt – To taste

Method:-
Grind the green chilli.
Mash the cooked rice well.
Add curd, ground green chilli, asafoetida, salt to the make a thick batter. Mix well and dry out on plastic.
Sheets in the form of small balls.
Dry for two to three days, till they are well-dried. Remove. Store in containers when well-dried.