Fish Ularthu

Perfect Dish for Lunch as well as dinner and a good choice for our guests......

Ingredients :

For Marination:

Fish(Preferably fleshy ones) - 500 gm(cut into small pieces)
Chilly Powder : 1 tsp
Turmeric powder : half tsp
Ginger Garlic Paste : 1 tsp
Salt

For Ularth:

Onion : 2(chopped)
Green Chilly -3 (slit lengthwise)
Curry Leaves : 2-3 springs
Kudampuli - a small piece
Pepper powder - 1tsp
Fennel Powder - 1 tsp
Coconut Grated- 1 cup
Salt
Coconut Oil
Coriander Leaves (chopped)- 1 tsp

Method:

Marinate the fish for 1 hour
Shallow fry it and keep aside
Heat oil(fried oil) in another pan and add Onion,Green Chilly and Curry leaves.
Stir until onions get transparent
Add Pepper powder,Fennel powder and Saute well.
After sauteing add the fish pieces, 2-3 table spoons of water ,salt and cover.(low flame)
When the masala and fish combines well, add the coconut grated and cover it for 2-3 minutes
Open the lid and put the coriander leaves.Combine well. Switch off the flame............

Delicious Fish Roast is ready!!!!!!!!!!

Serve!!!!!!

Vazhachund Thoran

Ingredients : 

1. Vazhachund (Banana Flower ) - 1 Cup
2. Coconut - half cup
3. Pearl Onions - 3-4
4. Green Chilly - 2-3
5. Turmeric Powder - half tsp
6. Oil
7. Salt

Preparation :

Remove 3-4 outer peels of vazhachund.Grate this into a bowl of water.Wash well (3-4 times), drain and apply some coconut oil. Crush the ingredients from 2-5

Method:

Heat a pan

Add the washed vazhachund ,salt and cover for 5 minutes(low flame)

Open the lid and put the ground paste into it and cover again.

Wait for 2-3 minutes

Open the lid and combine well

Switch off the flame.Drizzle 2-3 drops of oil and cover

Ready!!!!!!!!!Serve!!!!!!!

Chicken Nuggets(For Kids)

Ingredients

1. Chicken Breast : 2pieces(cut into nuggets sized pieces)
2. All purpose flour(Maida) - 2-3 tbsp
3. Salt
4. Egg- 2
5. Pepper Powder - half tsp
6. Bread Crumbs - 3-4 breads

Method:

• Combine all purpose flour , eggs, pepper powder and salt together.
• Dip chicken pieces into it and combine well
• Keep it in fridge for some time(2-3 hour)
• Before frying roll in bread crumbs .
• Fry in medium heat oil till golden brown

Serve!!!!!!Enjoy!!!!!

Uzhunnu Vada & Chutney

Ingredients:

1. Uzhunnuparippu - 2 cup
2. Pearl Onion- 4 (chopped)
3. Green chillies - 2 nos(chopped)
4. Pepper corns - 1 tsp
5. Curry leaves - 1 spring(chopped)
6. Ginger - 1 medium size piece
7. Rice powder - 1 tsp
8. Baking Soda - 1/4 tsp
9. Salt - As req
10. Cooking Oil

Method:

• Soak black gram dals for 3-4 hours
• Grind it ,  better if u don`t add water.
• Add salt and grind again.
• Add the rest of the ingredients to this ground dal and mix well.
• Pat hands with water.
• Make Vadas.
• Deep fry it in oil till golden brown in colour.

 Serve hot with chutney .

Ingredients

1. Coconut - 1 cup
2. Pearl Onions - 3-4
3. Ginger - a small piece
4. Green Chilly - 2-3
5. Salt
6. Coconut Oil
7. Mustard seeds - half tsp
8. Curry Leaves - 2 springs
9. Dry Red chilly -2

Method:

• Grind the ingredients from 1-5 into a smooth paste
• Heat oil in a pan
• Splutter mustard seeds, add curry leaves and dry chillies
• Pour it into the chutney
• 
  
• Enjoy!!!!!!!!!

Muringa ela Mutta Curry (Drumstick leaves Egg Curry)

Ingredients:

1. Muringa ela – handful of leaves
2. Egg – 2
3. Coconut – 1 cup
4. Pearl Onions – 3
5. Green Chilly – 2-3(as per your spice level)
6. Turmeric Powder – 1 tsp
7. Salt
8. Coconut Oil
9. Mustard Seeds-half tsp
10. Curry Leaves – 2 springs

 Method:

• Grind the coconut with Pearl onions, green chilly and turmeric powder into a coarse paste.
• Heat little oil in a pan and add the leaves.
• Saute for 1-2 minutes and add water.
• When the water gets boiling, break the eggs into it and cover(Medium Flame)
• Cook for 4-5 minutes
• Add the ground paste into it and put in low flame
• When bubble are seen on the top, switch off the flame.
• Heat oil in another pan
• Add mustard seeds, chopped pearl onions  and curry leaves,sauté well and pour it into the curry

Serve!!!!!Enjoy!!!

Kadala (Black Chana)Curry

Kadala Curry(Without Coconut)

A good companion for Puttu and Appam.

Ingredients:

1. Kadala – 1 cup(soaked in water for 8-9 hours)
2. Onion – 2(Slit lengthwise)
3. Green Chilly – 2(slit lengthwise)
4. Curry leaves – 2-3 springs
5. Ginger Garlic Paste – 2 tsp
6. Tomato – 1(chopped)
7. Red Chilly Powder – 1tsp
8. Coriander Powder – 1 tsp
9. Meat Masala Powder – 1 tsp
10. Turmeric Powder – half tsp
11. Fennel (Perumjeerakam)Powder – half tsp
12. Garam Masala – a pinch
13. Mustard Seeds : half tsp
14. Salt
15. Oil

Method:

• Pressure Cook the chick peas with red chilly powder, coriander powder,turmeric powder,fennel powder , meat masala powder and salt.(upto 5-6 whistles in medium flame)
• Heat oil in a pan and add mustard seeds
• After spluttering, add onion,green chilly and curry leaves. Saute well.
• Add ginger garlic paste and tomato
• Saute well till the tomatoes are mashed up.
• Add the cooked kadala and mix well.
• Spread a pinch of Garam Masala and switch off the flame
• Serve!!!!!!Enjoy!!!!!

Spicy Bread

Ingredients:

Bread - 8(remove the sides and cut like a tringle shape)
Maida (All purpose flour) - 1 cup
Egg-2
Onion-2 small(slit lengthwise)
Green Chilly - 2(cut into small pieces)
Salt - as required
Oil

Method:

Beat the eggs well
Add the flour and beat again
Add the onions and green chillies into it and mix well.
Heat oil in apan
Dip the bread in the flour egg mixture
Fry till golden brown..(Medium Flame)
Serve with a hot cup of tea!!!!!!!!!
Enjoy!!!!!!!!!

Chicken Stir Fry

Ingredients:

1. Chicken – 500 gms(cut into medium size pieces)
2. Pearl onions – 6-8
3. Ginger-Medium size piece
4. Garlic – 5 nos
5. Fennel Seeds – 1 tsp
6. Salt
7. Redchilly powder – 1tsp
8. Coriander Powder – 1 tsp
9. Turmeric powder-half tsp
10. Pepper Powder – half tsp
11. Curry Leaves – 2-3 springs
12. Coriander Leaves – For Garnishing
13. Oil

Method:

• Grind the ingredients from 2-6 into a smooth paste(add little water while grinding)
• Marinate chicken with the above paste,red chilly powder,coriander powder and turmeric powder for 1-2 hours
• Heat a nonstick pan(don’t add oil)
• Add the marinated chicken and cover it(low flame)
• When the chicken oozes out water , change the flame into medium and keep uncover
• Stir occasionally till the water evaporates completely
• At this stage add oil,pepper powder and curry leaves
• Stir continuosly upto get a dry texture.(as in the pic)
• Serve hot with any kind of bread and rice also..
• Enjoy!!!!!!!!

Kallappam

Means appams prepared on a hot Dosakallu(not toddy)

Here comes the recipe:

Ingredients:

Rice(soaked in water for 5 hours) - 2 Cups
Grated Coconut - 1 cup
Cooked Rice -Half cup
Cumin seeds - Half tsp
Yeast - Half tsp
Salt
Sugar - 1 tsp
Water - For grinding

Method:

Grind all the ingredients together to make a smooth batter having the consistency of Dosa batter.
Heat a pan(preferably cast iron kallu) and drop some oil.Pour a ladle full of batter.Don't spread it like Dosa.
It will spread by itself.
Serve hot with veg or non veg kurmas/stews
Enjoy!!!!!!!!

Dosa

After a lot of experimentation ,now I have the best dosa and idli recipe.

Ingredients:

Rice -  3 cup
Black gram -11/2 cup
Cooked rice 1 cup
Fenugreek seeds - half tsp
Water
Salt

Method:

Soak the rice, black gram and fenugreek seeds overnight. Grind with required amount of water to make a thick batter . Combine well with our hand. Keep the batter in a warm place. Once the batter rises, this is ready for preparing dosa.

Thenga aracha Meen Curry (Fish Curry in Coconut Gravy)

Ingredients:-

Fish - 500gms 

Pearl Onions - 4-5 nos chopped 

Garlic - 6 cloves(crushed)

Ginger  - a small piece(crushed)

Green chili sliced - 3

Curry leaves - a handful

Fenugreek seeds- 1/4 tea spoon

Grated coconut - 1 cup

Red chili powder -  2 tea spoon

Turmeric powder - 1/4 tea spoon

Kudampuli  - 2 medium pieces

Salt to taste

Oil - 2-3 table spoon

Method

Soak Kudampuli in 1/2 cup water for 5-10 minutes.

Grind  coconut , red chili powder, turmeric powder and salt into a smooth paste by adding a little water and set aside.

Heat oil in a  claypot( chatti) 

When the oil is hot add  fenugreek seeds 

Add sliced pearl onions, ginger, garlic, green chiles and curry leaves and saute well for 3-4 minutes.

Add the ground coconut paste 

Add soaked kudampuli along with  water , salt and mix well.

Add water upto the level u need the gravy.

Add  fish pieces and cook covered till it is cooked.

After switching off, drizzle a little oil and some curry leaves over it and cover it.

Ready!!!!Serve!!!!!!!Enjoy!!!!!.

Avocado Milk Shake

one of the best milk shakes you can have, packed with nutrients and heart-healthy compounds.

• Avocados are packed with carotenoids
• Avocados can help you lose weight
• Avocados can help stabilize blood sugar
• Avocados can protect your unborn baby—and your heart
• Avocados can help lower your cholesterol

Ingredients and Method:

1. Avocado - 1
2. Milk - 1 cup
3. Sugar - 6-7 tsp
4. Vanilla Icecream- 1 tsp

Blend all the ingredients together upto get a creamy consistency

Once you tried it..you will be hooked!!!!!!!!!

Semiya Payasam

Vermicelly Dessert(Our Semiya Payasam), the popular South Indian dessert is very easy to prepare.
It is the first step in payasams for beginners.

Ingredients

1. Milk : 3 cups
2. Vermicelli : 1.5 cup (broken into small strips and roasted in ghee)
3. Sugar : 1/2 cup or to your taste
4. Ghee  : 2 tbsp
5. Raisins : 15(fried in ghee)
6. Cashew nuts : 10- 15(fried in ghee)
7. Condensed Milk - 2-3 tsp
8. Cardamom powder : 1/4 tsp 

Method:

• Roast the vermicelli in the ghee till it turns to light golden color and set aside.
• Boil milk in a thick bottomed pan and let it boil on medium heat. 
• When it boils, reduce the heat and add the  sugar, condensed milk and roasted vermicelli and cook it uncovered .
• Stir continuosly till the semia cooks.
• Add cardamom powder , fried cashews and raisins along with the ghee and mix well...

Ready!!!!!!!

Serve hot or chilled

Mutton Curry

Mutton or Beef............Which one is tastier??????The unanswered question in my mind since long years.

1. Mutton : 250 gms (cut into medium size pieces)
2. Onion -2(sliced)
3. Green chilly : 2 nos (slit lengthwise)
4. Ginger-Garlic paste : 3 tsp
5. Curry leaves : 2 springs 
6. Turmeric powder : 1/2 tsp
7. Red chilly powder : 2 tsp
8. Coriander powder : 2 tsp
9. Crushed Pepper powder : 1 tsp
10. Garam Masala powder : 1 tsp 
11. Fennel powder(Freshly Crushed) - 2 tsp
12. Coconut Oil 
13. Salt to taste

Method :

• Heat coconut oil in a cooker and saute  the ingredients from 2-5
• After sauteing well, add turmeric powder, Chilly powder and Coriander powder.
• Add the cleaned mutton pieces with less water (mutton itself produce more water while cooking and it is tastier than normal water)
• Cook this upto 5-6 whistles(10 minutes)
• After opening the pressure cooker add pepper powder , garam masala, fennel powder and keep it in low flame till the gravy thickens. Switch off the flame, add some curry leaves and close the cooker for few minutes
• This curry goes well with pathiri,appam,porotta and with rice too!!!!!!!
• Cook and Enjoy!!!!!!

Beef Dry Roast(Mom's Version)

Sorry Guys,I can't resist my love for kerala dishes...So there is a repetition in my posts...What to do..I born and brought up in a pakka mallu family and also it is located in a village too..............

1. Beef: 500 gms (cut into medium size pieces)
2. Onion -3(sliced)
3. Pearl onions - a handful
4. Green chilly : 2 nos (slit lengthwise)
5. Ginger-Garlic paste : 3 tsp
6. Curry leaves : 5 springs 
7. Turmeric powder : 1/2 tsp
8. Red chilly powder : 2 tbsp
9. Coriander powder : 2 tbsp
10. Eastern Meat Masala - 3 tsp
11. Crushed Pepper powder : 1 tsp
12. Garam Masala powder : 1 tsp 
13. Fennel powder(Freshly Crushed) - 2 tsp
14. Coconut Oil 
15. Salt to taste

Method :

• Heat coconut oil in a cooker and saute  the ingredients from 2-6(half of the pearl onions )
• After sauteing well, add turmeric powder, Chilly powder and Coriander powder and Meat masala.
• Add the cleaned beef pieces with less water (beef itself produce more water while cooking and it is tastier than normal water)
• Cook this upto 5-6 whistles(10 minutes)
• Heat oil in another pan and add pearl onions,curry leaves and saute well
• After that add pepper powder , garam masala, fennel powder and the cooked beef
• keep it in low flame till beef gets dry like the picture.
• This curry goes well with pathiri,appam,porotta ,bread etc..........
• Cook and Enjoy!!!!!!

Puttu

Here comes the highly popular breakfast item in South Indian Cuisine and it is very simple too..This traditional breakfast is a riceflour based one and blend of coconut and in some cases some spicy ingredients (eg:irachipputtu,chemmeen puttu etc....)This is prepared at every Kerala home at least once in a week.
And in every home there is a putturumees.............

Kerala Beef Curry

Delicious curry which is easy to make and very tasty...

Idli

Coconut Chutney (for Idli n Dosa)

Easy to make ,and  very tasty!!!!!!!!!!!!!

Ingredients :

1. Coconut - 1 cup
2. Pearl Onions(Cheriya Ulli) - 3-4
3. Chilly Powder - 1 tsp
4. Turmeric Powder - a pinch (Do not add more)
5. Salt
6. Mustard Seeds - half tsp
7. Curry leaves - 2 springs
8. Oil

Method:

• Grind the Ingredients from 1-5.
• Heat oil in a pan
• Splutter mustard seeds,add curry leaves.
• Pour into the Chutney
• Serve!!!!!!!!!!!!
• Enjoy!!!!!!!!!

Cabbage n carrot Thoran

My hubby doesn't like cabbage alone.But mixing with carrot it will be finished in just seconds!!!So in my fridge cabbage and carrot are good friends.always stay together....come together and finish together!!!!!!

Here the recipe comes......

Ingredients :

1. Cabbage (Chopped) : 1 cup
2. Carrot (chopped) : 1 cup
3. Coconut grated : 1 cup
4. Onion (Chopped ) : 1
5. Green Chilly(chopped) : 3-4
6. Mustard seeds : 1/2 tsp
7. Salt
8. Oil

Method :

• Heat oil in a pan and splutter mustard seeds.
• Add the chopped vegetables,onion and green chillies together.
• Add salt , turmeric powder and mix well.
• Close the lid and cook in medium flame for 3-4 minutes.
• Add the grated coconut,mix well and again cover and cook for 3-4 minutes.

Ready!!!!!!1Serve!!!!!

Kappa Udachath without coconut version

Fish Thala Curry

Ingredients :

Fish head pieces - 500 gm

Pearl Onions : 6-8

Green Chilly-3 slit
Ginger  : medium size piece (finely minced)

Garlic : 8 cloves ( finely minced)

Kudampuli : 2-3 

Coconut Oil : 2-3 tbsp
Fenugreek seeds : 1/4 tsp
Curry leaves : 2 sprig
Turmeric Powder : 1/4 tsp

Red Chilli Powder : 1 tbsp 

Coriander powder : 1 tsp

Salt to taste

Water 

Method:

Soak the kudampuli in half cup of water for 5-10 minutes

Crush pearl onions.

Heat coconut oil in a pan ,add fenugreek seeds and after that add the crushed onions,green chilly and curry leaves

Saute well.

Add ginger and garlic and saute well 

After sauteing add all the powders and combine altogether.

Add some water,salt and kudampuli

When the gravy starts boiling add the fish head pieces.

Cover and cook

After switch off the flame, drizzle few drops of oil , curry leaves and  cover the pot tightly

Ready!!!!!Serve!!!!!!!Enjoy!!!!(goes well with rice , appam and especially with kappa)

Ulli Vada/Onion Bajji

Ingredients :

1. Onion(Sliced) : 2
2. Green Chilly(Chopped): 2
3. Ginger (chopped) : a small piece
4. Curry leaves(chopped) : 1 spring
5. Salt : 
6. Basan flour : 2-3 tbsp
7. Water

Method:

• Mix all the ingredients with little water.
• Let it rest for 5-10 minutes
• Make small patties and fry well

Pazhampori

Pazham pori or Banana fritters is a most common tea time snack in my childhood days..That was not made in my home.There is a tea shop(chayakkada/nowadays no chayakkada in kerala i think.These are replaced by Thattukada's...Am I right???) very near to my house and everyday we got the hot,sweet pazhampori from there. We(me,my bro,my sis) couldn't imagine a day or a tea without this famous pazhampori..Whenever I have it, those sweet nostalgic memories came into me.

Later the story changed..After marriage,coming here in Saudi who else to make anything for me.Whatever I wish to eat , it has to be made by poor me myself..What to do? But these bitter experiences made me a specialist in making pazhampori.

Here comes my recipe of Pazhampori


Banana/nenthrappazham

Varutharacha Meen curry

Ingredients

Fish – 500 gms (fleshy ones are best)

To dry roast and grind

1. Grated coconut – 1 cup
2. Shallots – 2-3
3. Chilli powder – 1 tbsp (add only when the coconut become brown colour)
4. Coriander powder – 1 tbsp (the same rule above)
5. Fennel Powder (little and it is optional)
6. Curry leaves – 4-5

For Curry(Gravy)

1. Pearl onion – 5-6, sliced
2. Ginger – 1 tsp, chopped
3. Garlic – ½ tbsp, chopped
4. Green chilli – 1-2, slit lengthwise
5. Fenugreek seeds – half tsp.
6. Turmeric powder – 1tsp
7. Cocum (kudam puli) – 3, 
8. Tomato – 1, Curry leaves
9. Coconut oil
10. Salt

Method:

• Grind the ingredients under the list into a smooth paste.
• Heat oil in the chatti .
• Add fenugreek seeds and when it pops up add onions , ginger , garlic, green chilly , curry leaves and sauté well.
• After sautéing, add the turmeric powder and the dry roasted coconut paste. ,salt and water
• When the gravy starts boiling, add kudampuli and fish pieces.
• Cover and cook.
• When fish is 70% cooked, add tomato and continue cooking till the fish is cooked completely.
• After switching off the stove add one tsp coconut oil and some curry leaves and cover it for a while before serving.

……………………………………………….Okay..ready..Serve!!!!!!!!!!