Prawn Coconut fry

This easy to make,absolutely delicious fry can be considered as a signature dish of Kerala. Fresh prawns shallow fried in coconut oil with the nice aroma of curry leaves,soft bites of coconut make this dish wonderful and lip smacking.

Ingredients

1. Prawns(Cleaned and deveined) : 500gms
2. Ginger Garlic Paste : 1 tsp
3. Red Chilly Powder : 1 tsp
4. Coriander Powder : 1/2 tsp
5. Turmeric Powder : 1/4 tsp
6. Salt
7. Grated Coconut : 2-3 tbsp
8. Coconut Oil
9. Water : 2-3 tbsp

Method :

• Marinate the cleaned prawns with all the powders,salt and keep aside for half n hour.
• Boil 2-3 tbspns of water in a pan and add the marinated prawns in it.
• Close the pan and cook till all the water gets evaporated (medium flame)
• Now add the ginger garlic paste and mix well.
• Add coconut oil(just for sauteing) and keep the pan open.
• Fry the prawns by stirring in frequent intervals  .
• When almost done add the grated coconut and curry leaves.
• Mix and fry everything together till to get a dry texture.

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

Pavakka theeyal/Kaipakka theeyal

A delicious, traditional kerala vegetarian curry for lunch. The bitterness of the bitter gourd can be hidden by the fresh aroma and taste of the roasted coconut and spices..

Ingredients :

1. Bitter gourd(Pavakka) : 1 (cut into medium thin slices)
2. Shallots /Pearl Onions : 7-8 (cut into halves)
3. Green Chilly slitted: 2-3
4. Curry Leaves : 2 springs
5. Dry Red Chilly: 2
6. Fenugreek seeds : 1/2 tsp
7. Mustard seeds : 1/2 tsp
8. Grated Coconut : 1 Cup
9. Red Chilly powder : 1 tsp
10. Coriander powder: 1 tsp
11. Turmeric Powder : 1/4 tsp
12. Tamarind water : taken from a gooseberry sized ball of tamarind : 1/4 cup
13. Salt
14. Coconut Oil

Method :

• Dry roast the grated coconut till brown colour in medium flame.
• Add the powders one by one and roast in very low flame for 1 minute.
• switch off the flame and keep aside.
• When it cools, grind the mixture  into a fine paste without adding water.
• Heat oil in a pan, add fenugreek seeds and allow to splutter
• Add the shallots,green chillies , 1 spring curry leaves,sliced bittergourd pieces and saute well.
• Now add the tamarind water ,salt and allow to boil.
• When the tamarind water reduces to its half ,add the ground mixture and allow to boil.
• Cover and cook for 10 minutes in medium flame.
• Heat oil in another pan and splutter mustard seeds.
• Add curry leaves,dry re chillies, saute and pour into the curry
• Switch off the flame,cover well.

Try this, enjoy the flavour and taste.....

Ela Ada

Finger licking blend of coconut and jaggery with an attractive flavour from the cardamom powder make this ela ada become a traditional Kerala delicacy.

Ingredients :

Rice Powder : 1 cup

Hot Water(for mixing with the rice powder to make a smooth dough)

Salt

Filling :

Coconut : 1 cup(grated)

Jaggery : 1/2 cup

Cardamom Powder :1/2 tsp

Salt : a pinch

Method :

Mix the rice powder and hot water to make a smooth dough like idiyappam dough.

Grate the jaggery using a grater and mix with coconut ,cardamom powder and a pinch of salt

Place a lemon sized ball of dough in the centre of the rectangle shaped banana leaf

Flatten it using our hand by applying oil or water.

Place the filling inside, fold the leaf  in half , and stick the edges.

Steam the adas for 10-15 minutes

Mutton Pepper Roast

Here's a lip smacking dry roast with mutton. It is very easy to make ,and had an extremely finger licking spiciness from the freshly ground pepper corns.

Ingredients :

Mutton : 1/2 kg (cut into medium size pieces,washed and drained well)

For marination :

1. Turmeric Powder : 1/2 tsp
2. Fennel Powder : 1 tsp
3. Ginger Garlic paste : 3/4 tsp
4. Tomato (minced) : 1
5. Coriander Powder : 1 tsp
6. Salt

For making the roast :

1. Shallots and onions(chopped) : 1/2 cup
2. Ginger Garlic Paste : 3/4 tsp
3. Green Chilly(slitted lengthwise) : 2
4. Curry Leaves : 2-3 springs
5. Crushed Black pepper : 2 tsp
6. Garam Masala: 1/2 tsp
7. Cooking oil(preferably coconut oil)

Method : 

• Marinate the mutton pieces with the ingredients under 'for marination' and keep aside for an hour.
• Pressure cook the mutton for 4-5 whistles in medium flame without adding water.
• Heat oil in a pan and add the chopped shallots,onions,slitted green chillies and curry leaves.
• Saute well till the onions get transluscent.
• Add ginger garlic paste and saute again .
• Now add the crushed black pepper and cooked mutton pieces along with the stock.
• Saute well in medium flame till the mutton pieces are coated well with the masala.
• Sprinkle garam masala and switch off the flame.

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

Fish Curry with Raw Mango -Meen Manga Curry

There are a lot of variations for making fish curries in different parts of Kerala and this preparation is one of the classics among them. The blend of fish pieces and sour mango  in the pool of coconut mixture gives immense taste to this curry..For the same dish,each house has different methods and here I am sharing my mom's style of meen manga curry...

Ingredients :

1. Fish pieces : 500gm(cleaned and cut into medium size pieces)
2. Shallots(chopped) : 3-4
3. Ginger(chopped) : a medium size piece
4. Green Chilly(slitted) : 2-3
5. Curry Leaves : 2-3 springs
6. Red Chilly Powder : 2 tsp
7. Turmeric Powder : 1/2 tsp
8. Coconut (grated) : 3/4 cup
9. Raw mango(cut into small pieces ) : 1 or 2 (based on the sourness)
10. Fenugreek Seeds : 1/2 tsp
11. Salt
12. Coconut Oil

Method :

• Grind the coconut with red chilly powder and turmeric powder into a very smooth paste.
• Heat oil in a claypot and splutter fenugreek seeds.
• Add shallots,ginger,green chilly and curry leaves together.
• Saute well till the onions turn light brown.
• Add the ground mixture into it and allow to boil.
• When boils,turn the flame into medium and add the fish pieces,mango pieces and salt.
• Close the lid and cook till the fish pieces become soft.
• Swirl the pot well,drizzle little coconut oil and switch off the flame.

And here comes the tastiest  version.It tastes best in the next day...

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

Kinnathappam - Traditional Steamed Sweet Cake

Kinnathappam is a very popular traditional steamed sweet cake made of rice and jaggery.The recipe I got from my mom-in-law. She used to make it in Ramzan season . The ingredients and the taste differ from region to region. Here I use the ground white rice  sweetened  with jaggery and spiced up with cardamom powder and fennel powder...But in most of my searches I found that cumin powder is used for flavouring this kinnathappam...But with fennel powder also it tastes very delicious .......

This is my second trial..But this time also my 'H' did not admit that the taste is as best as his mom's......    

Every wife has a day.right????????

Ingredients :

1. Raw rice/White Rice : 1 cup
2. Jaggery : 3 cubes(medium size)
3. Cardamom Powder : 1 tsp
4. Egg : 1
5. Fennel seeds : 3/4 tsp
6. Shallots : 2-3
7. Coconut grated : 1/2 cup
8. Cashew nuts (few) for garnishing

Method :

• Soak rice in water overnight .
• Melt the jaggery cubes in half cup of water and allow to cool.
• Grind the soaked rice with grated coconut,fennel seeds, shallots and the beaten eggs well
• After grinding,add cardamom powder and melted jaggery and mix together.The batter consistency is like dosa batter.....(neither too thick nor too watery)
• Grease a steal plate(kinnam) with ghee..
• Pour the batter into it,place it in a steamer and steam cook for 15-20 minutes, until a fork inserted into it comes out clean.
• After cooling cut into the desired shapes..

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

Egg Masala

This was my mom's usual curry on most of our breakfasts, especially with appam,pathiri or idiyappam ....We,children  liked this curry very much because of its less spice level and more gravy in it..When I was a school going girl, with any bread or rice I always wanted more gravy ,that is above the level of the main dish in the plate. So my mom had no other choice, grind coconut with most of the curries made at home..This egg masala is also one among them and I like it so much.

Ingredients :

1. Eggs : 3
2. Onion : 1 
3. Ginger Garlic paste : 1.5 tsp
4. Green Chilly : 2
5. Curry Leaves : 2 springs
6. Red Chilly Powder : 1.5 tsp
7. Coriander powder : 1 tsp
8. Turmeric Powder : 1/2 tsp
9. Garam Masala : 1/2 tsp
10. Coconut : 1/2 cup
11. Mustard Seeds : 3/4 tsp
12. Fennel Seeds : 3/4 tsp
13. Coconut Oil 
14. Salt

Method :

• Hard boil the eggs ,remove the shells and keep it aside.
• Grind the coconut into very smooth paste.
• Heat oil in a pan and splutter mustard seeds and Fennel Seeds.
• After spluttering them,add sliced onions,slitted green chillies and curry leaves.
• Saute well till the onions get transluscent.
• Add ginger garlic paste and saute again.
• Add all the powder, salt and saute again till the raw smell goes.
• Now add the ground coconut with some water and the eggs.
• Slightly boil the gravy for 4-5 minutes in medium flame.
• Sprinkle little garam masala on top and garnish with coriander leaves
• Switch off the flame and close the lid for some time.

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

Kayippola / Pazham cake / Banana Cake

This sweet dish is  a traditional and yummy Malabar Recipe.
This no bake cake which is a mixture of ripe plantains and eggs,  is famous among Malabar Muslims. They usually prepare this during Ramadan days...

Take this...........and eat........

Ingredients :

1. Ripe Banana :1
2. Eggs :2
3. Sugar : 3tbsp
4. Ghee : 2tsp
5. Cardamom Powder : 1/2 tsp
6. Cashew Nuts : A handful
7. Raisins : A handful

Method :

• Cut the banana lengthwise twice and slice into small pieces.
• Beat the eggs well with sugar with a fork.
• Heat half of the ghee in a pan and shallow fry the bananas well.
• Mix the bananas,half of nuts and raisins, cardamom powder  with the egg mixture well.
• Heat a thick bottom pan and spread the remaining ghee in the bottom and sides.
• Pour the banana egg mixture into it and cover tightly
• Cook it in low flame for about 10-15 minutes.
• Fry the remaining cashews and raisins for garnishing..

Serve !!!!!!!!!

Nadan Kozhi Mulaku Curry

A traditional and fragrant Kerala Chicken Curry.

Ingredients 

1. Chicken : 500gm(Cut into medium size pieces)
2. Onion : 2
3. Ginger Garlic Paste : 2 tsp
4. Green Chilly : 2-3
5. Curry leaves : 2-3 springs
6. Pearl Onions : 5-6
7. Tomato : 1
8. Red Chilly Powder : 2tsp
9. Coriander Powder : 1 tsp
10. Turmeric Powder : 1/2 tsp
11. Fennel Powder : 1tsp
12. Pepper Powder : 1/2 tsp
13. Garam Masala : 1/4 tsp
14. Salt
15. Coconut Oil
16. Coriander Leaves

Method :

• Heat oil in a pan and Saute onions sliced,sliced pearl onions, green chillies and curry leaves.
• When the onions get transluscent,add ginger garlic paste and saute well.
• After that add all the spice powders except garam masala and saute again.
• When the raw smell goes, add the chopped tomato and cook well.
• When the tomato is completely mix with the masala ,add chicken pieces and 1/2 cup of water.
• Cook well in a closed pan in medium flame.
• Add garam masala and switch off.
• Garnish with chopped coriander leaves.

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

Haven't yet tried our chicken dishes...

Kuttanadan Chicken Curry
Chicken Tomato Masala

Potato Fry for Lunch

When we have no time to prepare any curries and also when laziness conquers us, this is the option...a simple,spicy potato fry...No preparation, No continuous stirring ..nothing....Slice , Marinate ,Fry...Finish....
We can finish a plateful of rice with this fry having a company of a  bowl of buttermilk(moru) in fraction of seconds..........And if the spiceness is reduced, kids will also adore it..

Ingredients :

1. Potatoes : 2-3 (thinly sliced)
2. Red Chilly Powder : 2 tsp
3. Turmeric Powder : 1/2 tsp
4. Salt
5. Oil

Method :
Marinate the potatoes with the above ingredients...
Shallow fry them in medium flame.
Ready!!!!

Linking  my all posts under the label "From Mom" to Hasna's Mother's Day Event- Mummy ka Magic a GIVEAWAY !  !!!!!!!!

Very Simple..isn't it???????????

Ulli Theeyal(Shallots in Roasted Coconut Gravy)

Typical Kerala Dish and an excellent combination to Rice.

Try this and enjoy the taste and flavour!!!!!!

Ingredients:

1. Pearl Onions : 10-12(sliced into medium thickness)
2. Green Chilly : 2
3. Coconut Grated : 1 Cup
4. Red Chilly Powder : 1.5 tsp
5. Coriander powder : 2 tsp
6. Turmeric Powder : 1/4 tsp
7. Curry Leaves : 2-3 Springs
8. Tamarind Water : Taken from a gooseberry sized ball of tamarind
9. Red Chilly:2
10. Coconut Oil : 2-3 tbsp
11. Salt
12. Mustard Seeds
13. Fenugreek Seeds

Method :
To Dry Roast and Grind :

• Heat few drops  of oil in a pan and add coconut, a small shallot sliced, 2-3 curry leaves and stir well.
• When the coconut changes to brown colour add all the powders and roast(very low flame,otherwise the powders will get burnt.)

• When cooled, grind it into a smooth paste

Making the Gravy:

• Heat Oil in a pan and add the sliced shallots and Green Chillies.
• Saute well and add the tamarind water and salt
• When the onions are cooked well, add the ground coconut paste into it and allow to boil
• Cover the pan and cook for 10 minutes(Medium Flame)
• Heat oil in another pan and add little oil
• Splutter mustard seeds and fenugreek seeds
• Add Red Chillies and Curry leaves.
• Pour it into the curry and switch off the flame..

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

Linking this post to Akila's event ,Dish name starts with U at Learning to cook

Kerala Mutton Roast

Actually I prepared this dish many days before for a contest and I forgot to share over here..Today morning while I was just wandering through my photo collections, this mutton curry is there in a corner saying that"why don't u give a chance to visit ur blog and meet your readers""""Okay!!!Come with me!!!!

Ingredients :
Mutton – 1/2 kg (cut into med size pieces)
Onion – 2, finely sliced
Ginger & garlic crushed – 3 tsp, each
Crushed small onion – 6
Tomato – 1 big
Red chilly powder – 1 tbsp
Turmeric powder – 3/4 tsp
Garam masala – 1- 1 1/2 tsp
Green Chilly (Slit lengthwise) -2
Fennel powder (perumjeerakam podichathu) – 1/2 – 1 tsp
Water – 1/4-1/2 cup
Salt
Oil
Curry leaves
Coriander leaves

Method :
In a pressure cooker put finely sliced onions, crushed small onions,tomato , chilly powder, turmeric powder, mutton pieces ,salt and cook till the mutton is done. 

After opening the cooker (If there is excess water, let it evaporate completely, )transfer the curry to a non stick pan and cook on low flame till it is roasted well.

When the gravy becomes thick pour little oil, green chillies, crushed ginger and garlic, curry leaves , coriander leaves, fennel powder and Garam masala and stir for five minutes (high flame)..

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

Meen Pacha Veyp

The preparation of this curry doesn't contain any sauteing or seasoning, just mix the masalas, fish , boil.......The Curry is ready!!!!!!!!!!

Ingredients:

1. Fish : 250 gms
2. Pearl Onions : 2-3
3. Ginger : a small piece
4. Garlic : 2 small
5. Green Chilly : 2
6. Curry Leaves : 2-3 springs
7. Coconut : 1/4 cup(Grated)
8. Turmeric powder : 1/2 tsp
9. Chilly Powder : 1.5 tsp
10. Coriander powder : 1 tsp
11. Kudampuli : 2 small pieces
12. Salt
13. Water
14. Oil

Method:

• Crush the pearl onions,ginger, garlic and green chillies together.
• Grind the coconut with little turmeric powder and keep aside
• In a pan(preferably manchatti) put the crushed mix, all the powders and salt

• Allow it to boil.
• When it boils well, add salt, pieces of kudampuli and fish (Medium Flame)
• When the gravy reduces to its half, add the ground coconut (Low Flame)
• At this stage the flame should be very low and allow for a slight boiling only.
• Add 2 tsps of Coconut Oil ,Curry leaves and Switch Off the flame

Now the Curry is ready...Cover well for few minutes before serving........

Kozhukkatta

It is a traditional Kerala Sweet made of Rice Flour, Coconut and Jaggery.
A good tea-time snack and very easy to make.....

Ingredients :
For the dough

1. Rice Flour : 1 Cup
2. Water - 1.5 Cup
3. Salt

Method:

Boil water with salt and pour this into the rice flour.Knead well to a smooth dough like Idiyappam dough. Divide this into a big lemon sized balls

For the Sweet Mixture :

1. Coconut Grated : 5-6 tbsp
2. Grated Jaggery : 5-6 Cup
3. Cardamon Powder : 1/4 tsp (Combine well the above three ingredients to make the sweet mixture inside.)

Method :

• Apply little oil/water in your palm.
• Flatten one ball , put the sweet mixture inside and again make into a ball.
• Steam the balls for 10-15 minutes.

Kerala Egg Roast

Boiled Eggs cooked in a spicy masala .This Kerala special dish is usually served with Appam and Idiyappam. I make this atleast once in a week.

Here's the recipe:

Ingredients :

1. Hard Boiled Eggs : 3
2. Onions : 2 large/3 small
3. Ginger Garlic Paste : 1/2 tsp
4. Tomato : 1/2 of a big one/ 1 small
5. Green Chillies : 2-3
6. Curry Leaves : 2-3 springs
7. Red Chilly Powder : 1 tsp
8. Turmeric Powder : 1/4 tsp
9. Fennel Powder : 3/4 tsp
10. Salt : As required
11. Coconut Oil

Method :

• Heat oil in a pan
• Saute Onions, Green Chillies and Curry leaves together.
• When the onions are sauted well, add ginger garlic paste and saute again(2-3 minutes)
• Now add tomato and stir again until the tomato is completely mixed with the masala.
• Add all the powders ,salt and saute again(low flame)
• Mix the masala with 1/4 cup of water and put the eggs in it.
• Boil the curry (high flame)till it thickens and the eggs are coated well with the gravy.
• Finally put some curry leaves and a pinch of fennel powder on top of the curry and close the pan.

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

Pacha Manga Chammandi(Raw Mango Chutney)

Ingredients :

1. Coconut : 1 Cup(Grated)
2. Raw Mango pieces : 1/2 cup
3. Pearl Onions : 2-3
4. Green Chilly :3-4
5. Salt
6. Curry Leaves : 2

Method :

Grind all the ingredients together, without adding water. Combine well.

Beans Mezhukkupuratti

Ingredients :

1. Beans : 1 Cup
2. Pearl Onions ; 3
3. Garlic : 3
4. Red Chilly : 2-3
5. Curry Leaves : 2 springs
6. Mustard Seeds : 1/2 tsp
7. Salt
8. Oil

Method:

• Cook Beans with 1/2 cup of water,salt and keep aside
• Crush pearl onions,garlic and red chillies together.
• Heat oil in a pan 
• Splutter mustard seeds followed by curry leaves and crushed mix
• Stir well and combine with the cooked beans.
• Cook for 2-3 minutes.

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

Chicken Tomato Masala

Blend of the tangy tomatoes and delicious chicken pieces.Goes well with Chapati,Kubboos,Porotta etc.

Ingredients :

1. Chicken : 550 gms(Cut into small pieces)
2. Onion - 2(sliced)
3. Ginger Garlic Paste - 1 tsp
4. Green Chilly - 2
5. Curry Leaves - 2-3 springs
6. Tomatoes : 1 big or 2 small(minced)
7. Coriander Powder : 1 tbsp
8. Turmeric Powder : half tsp
9. Pepper Powder - 1 tsp
10. Fennel Powder : 1 tsp
11. Garam Masala : half tsp
12. Salt
13. Oil

Method :

• Heat oil in a pressure cooker and add onions, green chilly and curry leaves.
• Saute well till the onions get transparent.
• Add ginger garlic paste and saute again for 4-5 minutes.
• Add Turmeric powder,coriander powder ,pepper powder,fennel powder and salt
• Saute well till the raw smell goes
• At this stage add the minced tomatoes and combine with the masala well (this needs 4-5 minutes sauting)
• Add chicken pieces (do not add water) and mix well
• Wait for 1-2 whistles..
• Open the cooker ,sprinkle garam masala and cover again.

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!!!!!!!

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!!!