Items Required:

Fish: 250gms
Mustard: 5gms
Karibevu leaf: 5 petals
Ginger: 5gms
Dry chili: 2
Mustard: 5gms
Onion: 50gms
Vinegar: 1 spoon
Oil: 25gms
Green chili: 10gms
Coconut: 1
Salt for taste

Method of Preparation:

Remove the husk of coconut and grind and extract milk in a vessel. Cut onion, ginger, green chili into pieces. Rub fishes over a stone and wash in clean water. Then cut the fishes into small pieces. Grind dry chili with salt softly and smear to the fish pieces. Leave the fishes for seasoning for an hour. Remove the husk of onions and cut into pieces. Cut ginger into small pieces. Put the fishes into a pan with little oil and fry till it turns to brown shade. Fry the green chili, onion, ginger, curry leaf in a pan with little oil. Add fish pieces to this masala and then add the milk of coconut and boil till all the becomes soft. Then put vinegar, salt. After conforming due boiling add mustard and cloves duly frying in oil and serve hotly putting down the vessel.

Items Required:

Hen Mutton: 250gms
Ginger: 5gms
Tomato: 3
Vermicelli: 200gmd
Cumin: 5gms
Ginger: 1 bit
Salt for taste

Method of Preparation:

Pound cumin and make powder. Cut and grind tomatoes duly washing. Grind ginger and extract its juice. Keep vermicelli into a vessel and boil with little water. Boil chicken pieces duly after washing-and keep in a vessel separately. Put grinded tomatoes, ginger juice, cumin powder, suitable salt all in a vessel and mix well. Then add duly boiled vermicelli, chicken pieces and mix well. Then eat.