Sea bass / Koduva meen - 2 whole fish without head
Banana Leaf

For fish fry :

Chilli powder - 2 tsps
Turmeric powder - 1/2 tsp
Lemon juice - 2 tsps
Olive oil - 1 tsp
Salt to taste


1. Clean the fish well in the running water and slice few slits along the body for the masala to well set in.

2. Mix in the ingredients and make a fine paste. 

3. Coat the fish well and marinate the fish for an hour in a refrigerator.

4. Heat oil in a dosa pan. Fry the fish for 2-3 minutes on both sides.

For Masala :

Onion - 1 medium (Sliced)
Salt to taste

To blend:

Shallots/ Pearl onions - 100 gms
Garlic cloves - 10 
Chilli powder - 2 tsps
Turmeric powder - 1 tsp


1. Heat oil in a pan. Saute onion till tender.

2. Add in the blended masala with salt and little water. Cook till the raw smell leaves and a bit of thick consistency leaving out oil.

3. Show the banana leaf over flame for a minute. Spread a layer of the masala over it, place the fish fry over it and coat again with the masala well. 

4. Wrap the leaf over it slowly and tie it with a thread .

5. Heat dosa tawa. Place the wrap over it and cook for 5 minutes, flip to its side once. Remove from the flame once done. Slowly, cut the thread and transfer it carefully to the plate. 

Serve hot.




Panakam is an authentic South Indian drink offered to Lord Rama on the occasion of Sri Ramanavami. It is a refreshing cooler during Summer.

INGREDIENTS:  (Serves 4 people)

Jaggery - 50 gms
Ginger powder - 1/2 tsp
Lemon juice - 2 tsps
Tulasi leaves - 5-6 leaves, finely chopped
Elachi - 3


1. Dissolve jaggery and filter the impurities.
2. Mix in the ginger powder, lemon juice and crushed elachi to it.



CUCUMBER PACHADI (Vellarikai Pachadi)


Cucumber - 1 big
Curd - 1 cup
Ginger - a small piece
Garlic cloves - 4
Mustard - 1/2 tsp
Jeera - 1/2 tsp
Green chillies - 2
Dried Red chillies - 2
Mint leaves - few
Salt to taste


1. Heat oil in a pan. Once hot, add in mustard, jeera, green chillies and red chillies.

2. Add in the chopped cucumber, ginger and garlic cloves. Add little water and cook till cucumber is soft.

3. Once done, remove it from the flame. Mix in curd with little water and Salt. Mix it well. Garnish it with chopped mint leaves.




Baby corn - 300 gms
Spring onion - 5
Onion - 1 big
Garlic cloves -6
Ginger - 1 small piece
Red bell pepper - 1/2 cup chopped
Soy sauce - 1 tsp
Chilli Sauce - 1 tsp
Corn flour - 1/2 tsp
Plain flour - 1/2 tsp
Olive oil
Salt to taste


1. Chop the baby corn.

2. Add Corn flour, plain flour and Salt. Mix it well.

3. Deep fry them till golden brown and keep is aside once done.

4. Heat olive oil in a pan. Add in the chopped ginger and garlic for 2 minutes.

5. Then, add in the sliced pepper and saute for 2 minutes.

6. Add in the finely chopped onion and salt. Saute till tender. 

7. Then, add in the soy and chilli sauce. Mix it well.

8. Then, add in the fried corn to it, toss it once. Garnish it with Spring onion. Toss once before removing it from the flame.


Serve hot.




Eggs - 6
Potatoes - 250 -300 gms
Onion - 1 big
Salt to taste


1. Slice potatoes finely and boil for 10 minutes. Then drain the water and spread it in a baking tray along with sliced onion. Preheat the oven for 10 minutes at 220 degrees. Spray olive oil over it, give a gentle mix and roast till golden brown for 10-15 minutes . Mix it once in the middle of baking. Crispy onion will add unique flavour, see to it that it doesn't get burnt. 

(Note: You fry deep fry potatoes and onions as well.)

2. Beat the eggs well.

3) Mix in the beat eggs to the roasted potatoes and onion, with Salt.

4) Heat a pan. Spread a tbsp of oil. Once hot, spread the mix slowly. Spray little oil. Cover with a lid and cook in slow flame till done. Flip once slowly to it's side.

Remove from the flame and Serve hot.




Red Onion - 2 medium
Tomato - 2 small
Garlic cloves - 2 cups 
Masala Appalam/Plain Appalam (Pappad) - 6 
Tamarind - a big lemon size 
Mustard, Jeera and Methi seeds - 1 tsp 
Curry and coriander leaves 
Kulambhu Milagai Powder - 2 tsps 
Coriander powder - 1/2 tsp
Turmeric powder - 1 tsp
Jaggery - a small piece
Coconut milk - 1/4 cup
Asafoetida as required 
Salt to taste 


1) Heat oil in a kadai. Add mustard, jeera and methi seeds. When it splutters, add onion and curry leaves. 

2) After 2 minutes, add garlic cloves and tomatoes. Saute till it becomes tender. 

3) Add thick tamarind extract, Kulambhu milagai powder, Coriander powder, Turmeric powder and Salt. Then add in the coconut milk. Bring it to boil in medium flame. Add asafoetida and jaggery while boiling.

4) When it starts to boil, add in the fried appalam to it. Gently, press it with a ladle, so that appalam is gets well in the kulambhu. See to that, it shouldn't break. Cook till the oil separates out.

Serve hot with rice.

KOLLU IDLI (Horse gram Idli)