Ingredients:
2. Onions (sliced thin) – 1cup
3. Garlic (sliced) – 2 tsp
4. Ginger (sliced) – 1 tsp
5. Green chilies (slit) – 10 Nos
6. Pepper corus (crushed) – 2 tsp
7. Curry leaves – 3-4 stalks
8. Turmeric powder – 1 tbsp
9. Vinegar – 1tsp
10. Coconut oil – 0.25 cup
11. Coconut milk – Nudge coconut paste 500 gm
dissolve in a little hot water – 2 cup.
12. salt – To taste if need
Preparation method
Heat oil and saute onions till glassy. It need not be golden brown. Add green chilly, ginger, garlic, pepper, curry leaves, turmeric powder and fry it. Then add 1.5 cups of Nudge Coconut Milk and bring to a boil. Then add the fish. Add vinegar. Close the pan with a lid and cook till the fish is done. Add the balance coconut milk after removing from the flame and serve hot.
Ingredients:
2. Raw mango (cut in to pieces)
3. Coriander powder – 1 tsp
4. Chilly powder – 1 tsp
5. Turmeric powder – 0.5 tsp
6. Shallots (sliced) – 0.25
7. Ginger (sliced) – 1 tbsp
8. Garlic (sliced) – 1 tbsp
9. Green chilly (salt) – 5 Nos.
10. Nudge coconut paste – 250 gm
11. Dried red chilly (cut in to small
pieces) – 3 Nos
12. Mustard – 0.5 tsp
13. Fenugreek – a pinch
14 . Salt – to taste (if need)
15. Coconut oil – 2 tbsp
Preparation method
Cook dried fish, raw mango, coriander powder, chilli powder, turmeric powder and salt with a little water. Add ‘Nudge coconut paste ‘, green chilly, garlic, ginger and half the shallots. Close the vessel with lid and cook over low flame. Heat coconut oil and splutter the mustard and fenugreek. Saute shallow and dried chillies. Pour in to fish. Stir once
Ingredients:
1. Fish – 0.5 kg
2. Shallots (sliced) – 1tsp
3. Garlic (sliced) – 1 tsp
4. Ginger (sliced) – 1 tsp
5. Green chilly (slit) – 3 Nos
6. Chilly powder – 1 tsp
7. Coriander powder – 1 tsp
8. Turmeric powder – 0.25 tsp
9. Pepper powder – 0.25 tsp
10. Cocum soaked in water
– 4 pieces
11. Nudge coconut paste 250 gm dissolved in a little hot water
– 3 cup
12. Salt – to taste if need
13. Coconut oil – 3 tbs
Preparation method
Heat coconut oil and saute ingradients shallots and garlic. Next add ingradients chilly powder, Coriander powder, Turmeric powder, pepper powder. Add 2 cup Nudge Coconut Milk and cocum. After boiling the salt and the fish. Close it with a lid and cook over low flame. When cooked add remaining coconut milk and as soon as it boils remove the from flame serve hot.
Ingredients:
2. Pepper powder – 1.5 sp
3. Turmeric powder – .5 tsp
4. Coconut oil – 0.25 cup
5. Onion (sliced) – 1 big
6. Garlic (sliced – 1 tbsp
7. Ginger (sliced) – 0.5 tbsp
8. Curry leaves – 2 stalks3.
9. Nudge coconut paste – 250 gm
10. Dissolves in a little hot water
11. Vinegar – 1 tbsp
12. Salt – to taste (if need)
Preparation method
Mix pepper powder, turmeric powder and salt. Smear on both sides of the fish fillets. Keep aside for a while. Heat a coconut oil in a fry pan and lightly fry fish on both sides. Remove fish in the same pan heat remaining oil and sauté onions till glassy. Add ginger and garlic stir for two minutes. To this add 1cup Nudge Coconut Milk coconut milk and vinegar. Add fish and curry leaves. Close the pan with a lid and cook over low flame. Add remaining coconut milk and salt to taste serve hot.
Ingredients:
1. Pearl spot fish – 1kg
2. Shallots ground to a paste – 1 cup
3. Coconut oil – 0.25 cup
4. Chilly powder – 2 tsp
5. Cocum soaked in water
– 3 pieces
6. Curry leaves – 4 stalks
7. Salt – to taste. (if need)
8. Nudge coconut paste – 250 gm
Preparation method
Heat oil in a thick bottomed pan. Saute shallots paste. Add chilly powder. Sprinkle a little water and cook over low flame. Take care to avoid the mixture getting burnt. Add cocum water and salt. When it boils add the fish and Nudge Coconut Paste then stir well. Add curry leaves. Close the pan with a lid and cook in low flame. Serve hot.
Ingredients:
1. Fish – 0.5 kg
2. Raw mango – 1 tsp
3. Chilli powder – 1 tsp
4. Coriander powder – 2 tsp
5. Turmeric powder – 0.5 tsp
6. Shallots (sliced) – 2 tsp
7. Garlic (sliced) – 1 tsp
8. Ginger (sliced) – 2 tsp
9. Curry leaves – 2 tsp
10. Fenugreek (Roasted and powdered) – a pinch
11. Salt – to taste if need
12. Nudge coconut paste – 250 gm
13. Dried red chilly – 4 Nos
14. Coconut Oil 2 tsp
Preparation method
The half of the sliced shallots and stalk of curry leaves. Mix ingradients 2-11 with water in a vessel with a lid and cook on low flame. Add Nudge Coconut Paste and remove from flame as soon it boils. Heat coconut oil in a pan and saute the rest of shallots, dried chillies and curry leaves. Pour this hot in to the fish curry.
Ingredients:
1. Beef, Mutton or Chicken – 1 kg
2. Nudge coconut paste – 250 gm
3. Shallots (sliced) – 0.75 cup
4. Ginger (sliced) – 2 tsp
5. Garlic (sliced) – 1 tbsp
6. Curry leaves – 3-4 stalks
7. Turmeric powder – 0.5 tsp
8. Pepper powder – 0.5 tsp
9. Cumin seed – 0.5 tsp 10 Fennel seeds – 0.5 tsp
11. Cinnamon – 1 or 2 pieces
12. Cloves – 6 Nos
13. Cardamom – 3 Nos
14. Vinegar – 2 tsp
15. Salt – to taste
Preparation method
Mix Nudge coconut paste with a little turmeric. Keep aside. Grind,ingredients 7-15 . To the chopped meat add Nudge Coconut Paste, shallots, ginger,garlic, curry leaves, vinegar and salt. Cook with some water till done. Heat coconut oil and saute onions till brown. Add cooked meat and gravy and roast it.
Ingredients:
1. Mutton or chicken -1 kg
2. Oil – 0.25
3. Cinnamon – 3 pieces
4. Cloves – 10 Nos
5. Cardamom – 5 Nos
6. Pepper – 1 tbsp
7. Onions (sliced) – 1
8. Ginger (sliced) – 1tsp
9. Garlic (sliced) – 1 tsp
10. Green chilly – (slit) – 6 Nos
11. Vinegar – 1 tsp
12. Nudge coconut paste – 500gm
13. Little hot water – 3.5 cup
14. Salt – to taste if need
15. Potatoes (cubed) – 2
Preparation method
Heat oil and splutter ingradients 3-6 saute ingradients 7-10. Add meat, vinegar, salt and 2.5 Nudge Coconut Paste milk. When almost done add potatoes. When cooked well add remaining 1 cup coconut milk. Remove immediately from flame when it boiled. Serve hot
Ingredients:
1. Duck – 1 kg
2. Coconut oil – 0.25 cup
3. Onions (chopped) – 1 cup
4. Ginger (chopped fine) – 1 tsp
5. Garlic (chopped fine)
6. Green chilly (slit) – 8 Nos
7. Vinegar – 2 tsp
8. Nudge coconut paste – 500 gm
9. Little hot water – 4 cup
10. Salt – to taste if need
11. Shallots (sliced) – 2 tsp
12. Dried red chilies – 3 Nos
13. Ghee – 1 tsp
14. Curry leaves – 3 stalks
15. Chilly powder – 2 tsp
16. Coriander powder – 2 tsp
17.Turmeric powder – 0.5 tsp
18. Pepper powder – 0.5 tsp
19. Cinnamon – 2 pieces
20. Cloves – 6 Nos
21. Cardamom – 3 Nos
22. Fennel seeds – 0.5 tsp
Preparation method
Grind to a fine past ingredients 15-21. Heat oil sauté onions ginger and garlic. Add meat, salt, vinegar, green chilly and Nudge Coconut Paste milk 2 cup. Stir well and cook till done. Add remaining coconut milk and boil. Keep aside. Heat ghee and fry shallots to a golden brown. Add dried red chilly and curry leaves pour this into curry and serve hot.
Ingredients:
1. Duck – 1kg
2. Chilly powder – 2 tsp
3. Coriander – 2 tbsp
4. Turmeric powder – 0.5 tsp
5. Pepper – 1 tsp
6. Cumin – 0.25 tsp
7. Fennel – 0.5 tsp
8. Cinnamon – 2 pieces
9. Clove – 8 Nos
10. Cardamom – 4 Nos
11. Ginger – 1 pieces
12. Garlic – 1 tbsp
13. Vinegar – 2 tbsp
14. Salt – To taste if need
15. Potatoes – 4 Nos
16. Onion (sliced) – 1 cup
17. Nudge coconut paste – 250gm
18. Little hot water – 1 cup
19. Coconut oil – 4 tbsp
Preparation method
Grind finely ingredients 2 to 12 mix with salt and rub it all over meat and keep asides for an hour. Cut potatoes in a long slices and cook till half done. Keep aside. Cook meat with vinegar and hot water till done. Remove meat from gravy. Heat oil fry potatoes and keep asides. Fry meat few pieces at a time to a golden brown in the same oil sauté onion and add the reserved gravy. When it thickens add the Nudge Coconut Milk. When it boils add the fried meat and mix well. Garnish with fried potato wedges and serve hot.
Ingredients:
1. Chicken/Mutton/Beef – 0.5 kg
2. Cardamom (crushed) – 4 Nos
3. Clove (crushed) – 3 Nos
4. Cinnamon – 2 pieces
5. Vinegar – 1 tbsp
6. Coriander powder – 1 tsp
7. Chilly powder – 1 tsp
8. Turmeric powder – 0.5 tsp
9. Pepper powder – 0.5 tsp
10. Salt – To taste if need
11. Nudge coconut paste – 250 g
12. Little hot water – 2.5 cup
13. Shallots (sliced) – 2 tbsp
14. Ghee – 2 tbsp
15. Curry leaves – 2 stalks
16. Ginger (sliced) – 1 tbsp
17. Garlic (sliced) – 1 tbsp
18. Green chilly (slit) – 3 Nos
19. Potato cubed – 2 Nos
Preparation method
Mix ingredients 2 to 10 and rub in to meat and keep for two hours. Add ginger, garlic, green chilly and 1 cup Nudge Coconut Paste milk and cook covered over low flame till almost done. Add potatoes and cook till done. Add remaining coconut milk and remove from flame. Heat ghee and fry shallots to a golden brown, splutter curry leaves and pour over curry. Serve hot.
Ingredients:
2. Green chilly (slit) – 12 Nos
3. Onion(sliced) – 6 Nos
4. Garlic (sliced) – 20 segments
5. Ginger (sliced) – 2 pieces
6. Cardamom – 12 Nos
7. Cinnamon 1 piece – 6 Nos
8. Clove – 12 Nos
9. Pepper – 2 tsp
10. Coriander powder – 2 tsp
11. Turmeric powder – 0.5 tsp
12. Vinegar – 2 tsp
13. Salt – to taste (if you need)
14. Curry leaves – 3 stalks
15. Shallots (sliced) – 0.5 cup
16. Coconut oil – 0.25 cup
17. Nudge coconut paste 250 gm mixed with a little hot water
– 3 cup
18. Ghee – 2 tsp
Preparation method
Grind to a fine paste coriander powder, turmeric powder and half the cardamom, cinnamon, cloves and pepper. Heat oil and splutter the rest of the spices and saute onions till glassy. Add ginger,garlic and green chilly. Stir fry. Add masala paste and cook further till these is no more raw smell. Add Nudge Coconut Paste milk, vinegar and salt. Place whole chicken in it and cook on low flame. Covering the vessel with a lid. Turn chicken over to cook well. Remove chicken from gravy. Boil and gravy until it thickens and becomes half of the original quantity. Fry the chicken with a little oil on all sides to a golden brown. Heat ghee and fry shallots to a golden brown. Pour it in to gravy. Pour the hot gravy over the chicken. Serve hot.
VEG
Ingredients:
1. Boiled eggs – 6 Nos
2. Chilly powder – 1 tsp
3. Coriander powder – 1 tsp
4. Turmeric powder – 0.5 tsp
5. Pepper powder – 0.5 tsp
6. Cinnamon – 1 piece
7. Clove – 4 Nos
8. Onion (sliced) – 0.5cup
9. Ginger (sliced) – 1 tbsp
10. Garlic(sliced) – 1 tbsp
11. Green chilly (slit) – 4 Nos
12. Nudge coconut paste 500 gm dissolved in a little hot water
– 4 cup
13. coconut oil – 2 tsp
14. Mustard – 0.5tsp
15. Shallots (sliced) – 1 tbsp
16. Salt – to taste (if need)
17. Potatoes (cubed) – 2 Nos
Preparation method
Grind ingredients 2 to 7 to a fine paste. Heat oil and sauté anions till glassy. Add ingredients 9,10 and 11.Saute again. Fry ground masala paste on a low flame. To this add potatoes. When potatoes are done then boiled eggs cut in to two. Heat a little oil, splutter mustard and fry shallots to a golden brown colour and pour it in to the curry.
Ingredients:
1. Raw Bananas (top skin removed and chopped)
– 4 Nos
2. Nudge coconut paste – 250 gm
3. Green chilly – 2 Nos
4. Cumin seeds – 0.25 tsp
5. Shallots (sliced) – 0.25 tsp
6. Coconut oil – 2 tbsp
7. Dried red chilly (cut into round) – 2 Nos
8. Curry leaves – 1 stalks
9. Turmeric powder – 0.25 tsp
10. Salt – to taste (if need)
Preparation method
Grind green chilly and cumin seeds. Look raw banana with salt, turmeric and a little water. Heat oil and saute shallots red chillies and curry leaves. Add Nudge Coconut Paste and cook again for a few minutes. Add banana and cook on low flame. Covering the pan with a lid. Serve hot.
Ingredients:
1. Lentil – 1 cup
2. Turmeric powder – 0.5 tsp
3. Salt – to taste (if needed)
4. Nudge coconut paste – 100 gm
5. Green chilly – 3 Nos
6. Cumin seeds – 0.25
7. Garlic – 3 flakes
8. Onion (finely chopped) – 0.25 cup
9. Curry leaves – 1 stalks
10. Dried red chilly (cut into pieces)
– 2 Nos
11. Oil for frying
Preparation method
Cook lentil with turmeric, salt and a little water. Grind, green chilly, cumin seeds, garlic. Heat oil and saute onions, curry leaves and red chilies. Add Nudge Coconut Paste and grand mixture to the lentils and stir it well. Fry for 2 minutes. Serve hot.
Ingredients:
1. Mung beans – 1 cup
2. Turmeric powder – 0.5 tsp
3. Salt to taste – if you needed
4. Nudge coconut paste – 200 gm
5. Green chilly – 3 Nos
6. Shallots – 3
7. Garlic – 3 flakes
8. Pepper – 0.5 tsp
9. Cumin seeds – 0.25 tsp
10. Coconut oil – 3 tsp
11. Onions (chopped fine) – 2 tsb
12. Dried red chilly (chopped) 2-Nos
13. Curry leaves – 1 stalks
Preparation method
Cook the mung beans with turmeric powder, salt and a little water till dry. Grind ingredients 5-9. Make a space in the centre of the cooked mung beans. Place the Nudge Coconut Paste and grind ingredients in it and cover the vessel with lid. Cook on a low flame till stream appears. Heat oil and fry onion, dry chilly and curry leaves pour this on the beans and mix well. Serve hot.
Ingredients:
2. Nudge coconut paste 250 gm dissolved in a little hot water
– 1.5 cup
3. Ginger (finely chopped) – 1 tsp
4. Green chilly (finely chopped) – 3 nos
5. Shallots (finely chopped) – 0.5 cup
6. Coconut oil – 2 tsp
7. Mustard – 0.5 tsp
8. Curry leaves – 1 stalk
9. Dried red chilly (cut into pieces)
– 3 Nos
10. Mustard (crushed) – 0.5 cup
11. Salt – To taste if need
12. Sugar – 0.5 tsp
Preparation method
Mix ingredients 1-5 and crush lightly with fingers. Add ingredients 10, 11, 12 and mix again. Heat oil and crackle mustard. Add red chilly and Curry leaves. Pour over mango mixture mix well.
Ingredients:
1. Salted mango (finely chopped )
– 1 cup
2. Brine from salted mango
– 0.5 cup
3. Nudge coconut paste 200 gm dissolved in a little hot water
– 1 cup
4. Shallots (sliced) – 0.25 cup
5. Green chilly cut in to rounds
– 4 Nos
6. Ginger(sliced) – 1 tsp
7. Oil – 2 tsp
8. Mustard – 0.5 tsp
9. Onion (chopped) – 2 tsp
10. Curry leaves – 2 stalks
11. Dry red chilly (chopped) – 2 Nos
12. Sugar – a pinch
Preparation method
Mix mango pieces with ingredients 2-6. Heat oil and splutter mustard. Add onions, dry chilly and curry leaves and saute pour this over the mango mixture. Add sugar to adjust salty taste.
Ingredients:
1. pineapple pieces (not too ripe)
– 2 cup
2. Turmeric powder – 0.5 tsp
3. Salt – to taste if need
4. Cumin seeds – 0.25 tsp
5. Dry red chilly – 2 to 3 Nos
6. Nudge coconut paste – 250 gm
7. Coconut oil – 2 tsp
8. Mustard – 0.5 tsp
9. Mustard (crushed) – 0.5 tsp
10. Shallots (sliced) – 2 tsp
11. Curry leaves – 2 stalks
Preparation method
Add turmeric powder, salt and a little water to pineapple pieces and cook. Grind cumin seeds, two dry chilies. Heat oil and splutter mustard. Saute shallots, curry leaves and 3 sliced red chilies. Add Nudge Coconut Paste, grind things and cook. When steam appears add pineapple and crushed mustard. Stir well and serve
Ingredients:
2. Turmeric powder – 0.5 tsp
3. Nudge coconut paste – 250
4. Chilly powder – 0.5 tsp
5. Cumin seeds – 0.25 tsp
6. Shallots – 4 Nos
7. Coconut oil – 1 tsp
8. Mustard – 0.25 tsp
9. Fenugreek – 0.25 tsp
10. Dried red chilly (cut in to pieces)
– 2 Nos
11. Salt – to taste if need
12. Curry leaves – 1 stalk
Preparation method
Grind turmeric powder, cumin seeds, chilly powder and shallots. Add this paste with Nudge Coconut Paste to butter milk. Heat it over low flame string continuously. When steam appears remove from flame. Do not let it boil. Stir till cooled. Heat it and splutter mustard and fenugreek. Saute dry chilly and curry leaves. Pour it over butter milk stir well.
Ingredients:
1. Ripe mango – 0.5 kg
2. Green chilly(slit) – 4 Nos
3. Chilly powder – 1 tsp
4. Turmeric powder – 0.5 tsp
5. Onion (finely chopped) – 0.5 cup
6. Nudge coconut paste – 200 gm
7. Cumin seeds
8. Dried red chilly (cut in to pieces)
– 3 Nos
9. Coconut oil – 2 tsp
10. Mustard – 0.5 tsp
11. Salt – To taste if need
12. Curry leaves – 2 stalks
Preparation method
Cook ingredients 1-5 with a little water and salt. Grind cumin seed to a fine paste and mix with Nudge coconut paste. Add this to the mango and cook on low flame. Heat oil and splutter mustard, dry chilly and Curry leaves. Pour this in a the curry. Mix well.
Ingredients:
1. Lentil – 1 cup
2. Green chilly slit – 6 Nos
3. Nudge coconut paste – 200 gm
4. Cumin seeds – 0.25 tsp
5. Garlic – 4 flakes
6. Shallots (sliced) – 3 Nos/3 tsp
7. Turmeric powder – 0.5 tsp
8. Salt – To taste – if need
9. Mustard – 0.5 tsp
10. Dried red chilly (cut in to pieces)
– 3 Nos
11. Curry leaves – 2 stalks
Preparation method
Cook lentil with Green chilly, turmeric and water. Grind cumin seeds, garlic, Nudge coconut paste. Add this to the lentil mixture and boil. Heat oil and splutter mustard fry 3 tbsp. Shallots to a golden brown. Add dried red chilies and curry leaves. Pour in to lentil curry. Serve hot. If ghee is used in place of coconut oil, the taste and fragrance would increase.
Ingredients:
1. Jack fruit seeds (split lengthwise)
– 1 cup
2. Raw mango (sliced) – 0.5 cup
3. Green chilly (split into two) – 5 Nos
4. Turmeric powder – 0.5 tsp
5. Salt – to taste if need
6. Nudge coconut paste – 250 gm
7. Shallots – 4 Nos
8. Cumin seeds – 0.25 tsp
9. Mustard – 0.5 tsp
10. Dried red chilly (cut in to pieces)
– 3 Nos
11. Curry leaves – 2 stalks
12. Coconut oil – 2 tsp
Preparation method
Cook Jack fruit seeds raw mango, green chilly, turmeric, salt and with some water. Grind 4 shallots, them mix with Nudge coconut paste. Mix these with curry. Heat oil and splutter mustard. Saute 2 tsp shallots sliced, dry chilly and curry leaves pour this in to curry and mix well.
Ingredients:
2. Pepper powder – 1.5 sp
3. Turmeric powder – .5 tsp
4. Coconut oil – 0.25 cup
5. Onion (sliced) – 1 big
6. Garlic (sliced – 1 tbsp
7. Ginger (sliced) – 0.5 tbsp
8. Curry leaves – 2 stalks3.
9. Nudge coconut paste – 250 gm
10. Dissolves in a little hot water
11. Vinegar – 1 tbsp
12. Salt – to taste (if need)
Preparation method
Mix pepper powder, turmeric powder and salt. Smear on both sides of the fish fillets. Keep aside for a while. Heat a coconut oil in a fry pan and lightly fry fish on both sides. Remove fish in the same pan heat remaining oil and sauté onions till glassy. Add ginger and garlic stir for two minutes. To this add 1cup Nudge Coconut Milk coconut milk and vinegar. Add fish and curry leaves. Close the pan with a lid and cook over low flame. Add remaining coconut milk and salt to taste serve hot.