Easy Chicken fry(Kozhi varuthath/Chicken varuthath),Kerala style recipes 
Chicken-500g
Ginger garlic paste-1tbsp
kashmiri Chilli powder-2tbsp
Turmeric powder-1tsp
Garam masala-1tbsp
Curd-to marinate
Corn flour -2tbsp
Curry leaves 
Coconut oil
Marinate with all the ingredients except corn flour and Keep refrigerated for 1 hour
Add all the powders and ginger garlic paste to corn flour and add  little water and mix well.
Marinated chicken pieces dip in this corn flour mix and fry it in hot oil .Add curry leaves also to the oil
Chicken fry us ready to serve.

Chakkappuzhkku/chakka vachath/jackfruit recipes
Chakka (raw)-3 cups(cleaned and cut in to small pieces )
Coconut grated-1 cup
Small onion-4
Cumin seeds-1tsp
Green chilli-3(according to the spice level increase or decrease)
Curry leaves-1stem
Coconut oil
Clean the raw jack fruit and take out all the jack fruit flakes and remove the seeds.cut in to pieces.
Cook the cut pieces with salt ,turmeric powder  and little water
Coarse grind grated coconut,cumin seeds, small onion,green chili,garlic and curry leaves.
Add this to the cooked jackfruit and mash it with a ladle
Pour 1tbspoon coconut oil and mix .
Chakkapuzhukku is ready to serve

Karimeen Vazhayilayil Pollichathu( Pearlspot Masala fry In Banana Leaf)

For Frying
Pearl spot(Karimeen)-2
chilli powder-2 tb spoon
turemeric-2tsp
black pepper powder-2tsp
Ginger garlic paste-3 tsp
curry leaves
lemon juice
Salt
Oil
For Masala(all finely chopped) 
Onion-3
Shallots-10
Tomato-2
ginger-1piece
Garlic-10cloves
green chilli-2
curry leaves
Chilli powder-2tb
turmeric-1tsp
coriander powder-1tbsp
black pepper powder-1tsp
fenu greek powder-1tsp
oil

Marinate the fish pieces with the ingredients given under For frying.keep in refrigerator for 2-3 hours.
Fry the  fish  till its half done with the ingredients given under the frying section. Dont fry till its full done.keep aside

For the Masala

Take a pan,When its hot add oil.
Saute Onion,Curry leaves,shallots,ginger,garlic,Green chili
once it sautes add the tomato..Saute well
Add the powders one by one.
Saute well till the raw smell goes
Now Take a Banana Leaf (a medium piece) and put the masala one layer.
Then Keep the fish on top of that
Then add one layer of masala on top of the fish.
cover the banana leaf/Fold  like a  pocket
Do repeat with the other fish too
Take a Tawa just brush a little oil and put the covered fish on that tawa
Just keep for-10 minutes in low flame  to coat that masala in the fish .Wait till its nicely absorbs the flavors.
Turn to the other side
Now the Karimmen Pollichathu is ready to serve.