Squid / Kanava Roast

Ingredients and Method
Koonthal / Squid 1/2 kg pieces
tomatoes 2
onions 2
garlic and ginger paste 2 teaspoons
green chilly 2
curry leaves few
red chilly powder 2 teaspoons or as desired
coriander powder 1/2 teaspoon
turmeric powder 1/2 teaspoon
garam masala powder 1/4 teaspoon
fennel seeds powder 2 pinch
vinegar 2 tablespoons
salt
oil

Mix everything together except oil , vinegar and curry leaves. Cook them on a medium heat. If needed add enough water to cook. When it is about to finish cooking add vinegar. Reduce water. Heat oil in a pan, pour the prepared curry into this. Add curry leaves too. Sault till very dry. Garnish with coriander leaves.

Koonthal Ularthu / Squid Cooked In Coconut Milk

Ingredients
kanava / koonthal 1/2 kg
onion 2
tomato 1
ginger 1/2 " piece
garlic cloves small 4
green chillies 3
pepper corns 1 tsp
fennel seeds 1 pinch
garam masala powder a pinch
coriander leaves chopped 2 Tbsps
coriander powder 11/2 tsp
chilli powder 1 tsp
turmeric powder 1/2 tsp
coconut milk 1/2 cup thick
vinegar 1 Tbsp
water
oil
salt



How to prepare:

Cut and clean squid. Grind garlic, ginger , green chillies,pepper corns and fennel seeds together to form a paste. Heat oil , Sault chopped onions until golden brown. Add ground paste, Sault for a while. Add chopped tomato, squid pieces, ground paste, coriander and chilly powders , salt and vinegar. Saute for 1 minute and cook it with enough water. When the fish is cooked well and the water is reduced, add coriander leaves and coconut milk. Stir until you get a thick preparation.Then sprinkle little gram masala over it.

Kanavaa Meen varuval / Squid fry

Ingredients:
Squid: 500g
5 tbsp Lime juice
Salt
1 tsp chilly powder
½ tsp turmeric powder
7 tbsp oil
Some curry leaves
2 big onions
5 garlic pods and equal amount of peeled and sliced ginger
1 tbsp fennel seeds powder
Method:

Clean the squid and cut into bite size pieces. Wash it thoroughly with the lime juice diluted in some water. Pat dry and keep aside. Marinate the squid in a mixture of turmeric powder, chilly powder and salt. Chop the onions very finely. Grind ginger and garlic to a fine paste. Heat some oil in a wok or a large skillet. Splutter the curry leaves and then fry the onions until brown. Add the pasted ginger and garlic and stir fry on high heat. Add the squid and stir fry on high heat for about a minute. Check salt and correct if necessary. Close with a lid and leave it for another minute. Open and add the fennel seeds powder, stir fry for another two minutes or until almost dry and serve (Do not over cook the squid or it will become rubbery).

Coriander Turkey Chops

Dhaniya Flavoured turkey Masala. Van-kozhi Dhaniya masala. Van-Kozhi Malli Masala.
Ingredients:
Turkey breast - 500 grams (chopped to bite size)
Cinnamon sticks 1-2
Cloves 3
Coriander seeds 1-2 fistful
Pearl onion 4 - grated
Garlic 3 cloves minced
Ginger 2" grated
Salt
Turmeric 1/4 spoons
Chili powder 1/2 spoon
Oil few spoons
Coriander leaves 1 cup - garnish.
Method:

Chop down the turkey breast to bite size pieces. Wash and clean. In a sauce pan, dry toast cinnamon, cloves and coriander seeds till fragrant. Then powder them. Set aside. In the same pan, heat oil. Add grated ginger, minced garlic and grated onion. Fry them real good...till the raw smell leaves. Add salt, turmeric, chili and powdered spice. Fry them till the all blend together well. Add chopped meat too. Let the masala coat well. Add 2 cups of water. Cover and cook over medium heat. When the raw odour of the spices leaves, all the moisture is absorbed, meat is done tender and oil shows up on sides...remove from heat. Garnish with chopped coriander leaves. Serve warm as a side dish for chappathi, pulka, dosa , idly or palin steamed rice.