Prawn Dry Roast

What I read today and What I am inspired by

Becoming religious, practising or heart-centred shouldn't make you boring, serious or deep-thinking all the time. A huge part of femininity is youthfulness and light heartedness - and that has nothing to do with your age. Think about the best conversations you have - one minute your diving deep into a soul expansive topic and the next minute you're laughing your heart out. Your a beautiful woman with so many colours to your being - be practising and joyful, spiritual and humorous.

(Courtesy : Inspired & fabulous)

Todays Recipe : Prawn Dry Roast/ Chemmeen Thengakoth Ularth

Ingredients :

1. Prawns(Deveined and cleaned) : 500gm
2. Shallots(whole) : 10
3. Ginger Garlic paste : 2 tsp
4. Chilly Powder : 1 tsp
5. Crushed black pepper : 1 tsp
6. Green Chilly(slitted) : 2-3
7. Coconut bits : 1/2 cup2-
8. Turmeric Powder : 1/2 tsp
9. Kudampuli : a medium size piece
10. Salt
11. Shallots(chopped): 2 tbsp
12. Ginger(Chopped) : 1 tsp
13. Garlic (Chopped): 1 tsp
14. Curry Leaves: 2-3 springs
15. Coconut Oil

Method :

Cook the prawns with the ingredients (2-10) for 5 minutes in medium flame(without adding water)

Heat oil in a pan

Add chopped ginger,garlic,shallots,curry leaves.

Saute till nice brown. Add the cooked prawns and roast till dry in medium flame.

Drizzle few drops of coconut oil,switch of the flame, cover well till serve

 Ready!!!Serve!!!Enjoy!!!!

Beetroot Kichadi

What I read today and What I am inspired by

Train our minds not to think bad about others. Always give excuses for them because in all fairness, we never know what the true story is.

(Mufti Ismail Menk)

Todays Recipe : Beetroot kichadi

Traditional South indian dish which adds the lovely ambience to our Kerala Sadya.

Ingredients :

1. Beetroot(Grated) : 1 medium
2. Coconut : 1/4 cup
3. Curd : 1 cup
4. Green Chilly(slitted) : 2-3
5. Mustard seeds : 1/4 tsp + 1/2 tsp
6. Cumin seeds : 1/4 tsp
7. Shallots : 2-3
8. Curry leaves : 1 spring
9. Salt
10. Coconut Oil

Method :

• Grind coconut, 2 shallots,mustard seeds 1/4tsp and cumin seeds together into a smooth paste
• Mix curd with the ground paste
• Cook the grated beetroot with green chillies and salt in little water.
• When it cooks add the ground paste mixed with curd and just heat.
• Heat oil in another pan,splutter mustard seeds,saute shallots and curry leaves and pour into the curry

Ready!!!!Serve!!!Enjoy

Avoli Cheriyulli Masala / White Pomfret Shallots Masala

What I read today and What I am inspired by

Stop procrastinating

Top Tips :

• Stop thinking,Start doing
• Just take the first step
• Face your fear

(Courtesy : Positivityblog)

Todays Recipe: Avoli Cheriyulli Masala

Ingredients : 

1. Avoli (White Pomfret) Fish(Cleaned well and make slits) : 4 nos
2. Onion(Chopped) : 1
3. Shallots/Cheriyulli : 15(chopped)
4. Ginger(Chopped) : 2 tsp
5. Garlic(Chopped) : 2 tsp
6. Green Chilly(Slitted) : 2-3
7. Curry leaves : 2 springs
8. Tomato(chopped) : 2
9. Kashmiri Red Chilli Powder : 3 tsp
10. Turmeric Powder : 1/2 tsp
11. Salt
12. Fenugreek seeds : 1/2 tsp
13. Mustard Seeds: 1/2 tsp
14. Coconut Oil

For Topping Mixture

1. Cheriyulli/Shallots : 10(chopped)
2. Kashmiri Chilli Powder : 1/2 tsp
3. Salt
4. Coconut Oil : 1 tsp
5. Tamarind(Soaked in little water): a small lemon size

Method :

For final topping

• In a bowl mix the chopped shallots,salt,coconut oil,soaked tamarind and crush with our hands well.keep aside the mixture

For Gravy:

• Heat oil in an earthen pot.Splutter fenugreek seeds and mustard seeds
• Add onion,shallots.ginger,garlic,green chilly together and saute well
• When the onions become soft add the chopped tomato and saute till mushy
• Add the powders and saute till the raw smell goes.
• Pour 1/2 cup of water.Let it boil.Add salt ,curry leaves and fish pieces
• Cover and cook in medium flame.
• When the gravy reduces and cover the fish pieces well,add the crushed topping and slight mix
• Garnish with curry leaves..Smear few drops of coconut oil
• Switch off the flame.

Ready...Serve...Enjoy

Unniyappam - Vishu Special

As malayalis popular harvest festival Vishu is approaching, I am here to share the traditional and very popular kerala snack unniyappam,which is an unavoidable item in any festival or family gatherings. These small sweet dumplings made of rice,jaggery,banana etc are very easy to make and delicious.

Ingredients:

1. Rice powder(roasted lightly) : 1 cup
2. Jaggery : 1/2 cup
3. Small Ripe Bananas (Palayankodan pazham): 2
4. Coconut bits : 1/2 cup
5. Black sesame seeds : 1 teaspoon
6. Cardamom powder : 1/2 tsp
7. Coconut Oil
8. Ghee

 Method :

• Melt the jaggery adding small amount of water and drain impurities
• Mix the rice powder with the jaggery solution and make a batter
• Mash the bananas well using hand and mix in the batter
• Heat ghee ,add coconut bits and fry till brown 
• Add coconut bits,sesame seeds,cardamom powder in the batter
• If the batter is too thick , add little water to get the required consistency and keep aside for 2-3 hours
• Heat oil in the unniyappam pan (half each round).
• Pour the batter in each round till half and fry in medium flame by turning sides
• Pour oil whenever needed.
• Drain them into paper towels,allow to cool
• Serve

Ready,Serve,Enjoy!!!!

Meen Thala Mulakittath / Spicy Fish Head Curry

A hot and spicy curry with full of flavours. It is an authentic and traditional shaapp curry(a toddy shop speciality in Kerala)that packs the blend of spices,aroma of coconut oil and curry leaves.

Ingredients :

1. Fish head(cleaned and cut into big pieces,preferably large fish) : 500 gm
2. Pearl Onions : 5-6 (Chopped)
3. Ginger : a medium size piece(chopped)
4. Garlic : 1-2(chopped)
5. Green Chilly(Slitted): 1-2
6. Curry Leaves : 2-3 springs
7. Red Chilly powder ; 2 tsp
8. Turmeric powder : 1/2 teaspoon
9. Kudampuli: 2-3 small pieces
10. Salt
11. Coconut oil

Method :

• Put the chopped onion,ginger,garlic,half of curry leaves,green chilly in an earthen pot.Pour a teaspoon of coconut oil,salt and crush well using hands.
• Add little water and bring to boil.
• At the same time heat oil in another pan.when it heats,switch off the flame,add the powders and add into the pot.
• When it boils well,add kudampuli pieces and fish head pieces 
• Cover and cook in medium flame.
• When the gravy turns thick,and the pieces cook well,turn the flame into very low.
• At this time add some curryleaves,drizzle few drops of coconut oil and switch off
• Cover till serve.

Ready!!!!!Serve!!!Enjoy 

Karimeen Fry / Pearlspot Fish fry - Something Nostalgic

This exotic,simple to make fish fry having awesome flavours is my family's all time favourite.

Ingredients :

1. Karimeen / Pearlspot fish : 3 no.s
2. Red chilly powder : 2-3 tbsp
3. Turmeric Powder : 1/2 tsp
4. Salt
5. Ginger-Garlic paste : 1 tsp
6. Lime juice : 1 tsp
7. Curry Leaves : 1 spring
8. Coconut Oil

Method :

• Clean the fish well and make some gashes on it.
• Marinate it with all the ingredients except oil.
• Keep aside for half n hour.
• Heat oil,layer some curry leaves and place the fish.Shallow fry in medium-low flame till cooked.

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

Back again with a simple Chicken Roast - Chicken Peera

Yeah, I am here again to dust off my favourite place for sharing some simple and humble recipes of mine. It was very necessary to step back from here for my little cutie , but I really did miss my place and all of you . Now she is one and I decided to return here to my lovely spot and a huge thanks to the readers even during this long absence. My hope is to get back into blogging more regularly with my stirring and sauteing..

Off to todays special dish
This spicy chicken roast is very easy to make,simple yet delicious. The addition of the grated coconut gives the rustic flavours of kerala and the wonderful taste from those crunchy and sweet bites.

Ingredients :

1. Chicken (cut into medium size pieces,wash and drained ) : 500 gm
2. Onion(sliced) : 2 medium
3. Green chillies (slitted) : 2-3
4. Ginger garlic Paste : 1 tsp
5. Tomato (Chopped ): 1
6. Turmeric powder :1/2 tsp
7. Garam Masala : 3/4 tsp
8. Curry Leaves : 2-3 springs
9. Salt 
10. Dry red chilly : 2 
11. Red Chilly Powder : 1.5 tsp
12. Coriander Powder : 1.5 tsp
13. Fennel powder : 1 tsp
14. Grated coconut : 3-4 tbsp
15. Coconut Oil

Method :

• Cook the chicken pieces with the ingredients numbered from 2 to 9(half of the sliced onions) in a kadai without any water. The water will oozes out from the chicken for the cooking process.(medium flame)
• Switch off the flame when the pieces are well cooked.
• Now heat oil in another kadai and add the sliced onions,curry leaves and dry red chillies.
• Saute till the onions get brown.
• Now add the red chilly and coriander powders, saute till the raw smell goes.
• Add the cooked chicken pieces and dry roast for some time.
• At the end add the fennel powder and grated coconut,mix well.
• Stir and mix well for 1-2 minutes,,
• Switch off the flame and cover till serving

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

Recipe Source : Kitchen Corner

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!!!!!

Parippu Vada / Chana Dal Fritters

These flattened ,crispy Dal fritters are one of the perfect evening tea time snacks in Kerala.
Have a bite and enjoy!!!!!!!!!!

Ingredients :

Channa Dal : 2 cups

Onion : 1 (chopped)

Ginger chopped : 3/4 tsp

Green Chilly (chopped): 2-3

Curry Leaves(Chopped) ; 1 spring

Salt

Oil

Method :
Soak Dal in water for 2-3 hours and drain it completely.Make sure that the water should be drained off completely
Crush them in a mixie without adding any water.
Mix the crushed dal with the chopped onion,ginger,green chilly and curry leaves.Add required salt also.
Heat oil in a pan for deep frying.
Make small balls and flatten using our palms. Wet our palms for easy flattening.
Deep fry them in medium flame.

Ready!!!!!!!!Serve with a hot tea.....

Curry leaf Pepper Chicken (Dry Version)

Today I am sharing a finger licking delicacy of chicken with full of flavours of curry leaves,pepper and coconut,the three magical taste makers in kerala cuisine. 

Ingredients :
Chicken(cut into medium size pieces) : 500gm

For marination :
Red Chilly Powder : 1 tsp
Turmeric Powder : 1/4 tsp
Garam Masala : 1/2 tsp
Salt

For roast:
Onion :1 (chopped)
Green Chilly : 2-3 (slitted lengthwise)
Curry Leaves : 5-6 springs
Ginger Paste : 1 teaspoon
Crushed pepper : 1 tsp
Fennel seeds : 1/2 tsp
Coriander leaves (chopped) : 2 tsp
Grated Coconut : 3 tbsp.
Coconut Oil : 2 tbsp
Salt

Method :
Marinate the chicken pieces with the ingredients under marination and keep aside for half an hour.
Cook the marinated chicken without adding any water till to get a dry texture . (The water oozes from the chicken should be completely evaporated and the chicken should be only half cooked)
Heat oil in a pan ,splutter fennel seeds,add chopped onion,ginger paste and saute till transparent.
Add the pepper powder ,half cooked chicken and combine well.
Keep the pan open in medium flame and cook the chicken by stirring continuously.
Now add the chopped coriander leaves and mix them well.
Heat oil in another pan and splutter the green chillies and curry leaves and pour into the roast.
Now add the grated coconut into the roast and combine everything together.
Stir continuously to get a dark and dry roast as shown in the pic.

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.....

Meen Thengapal Curry - Fish Curry in Coconut milk

It is a mild, flavourful and delicious fish curry from the cuisine of middle Kerala .Coconut and coconut milk impart a great role in the Kerala cuisine.And in my recipe collection here, most of the curries are made with coconut milk especially seafood varieties. This lip smacking curry is a must try for all l seafood lovers and its a heavenly accompaniment and tastes wonderful with appam, idiyappam ,chapati , bread and rice too.....

Ingredients :

1. Fish(cleaned and cut into medium size pieces) : 500gm
2. Pearl Onions : 4-5
3. Ginger : a medium size piece(1 inch)
4. Garlic : 2-3pods
5. Onion(chopped) : 1 small
6. Green Chillies : 2
7. Curry Leaves : 2 springs
8. Red Chilly Powder : 2 tbsp
9. Turmeric Powder : 1/2 tsp
10. Fish Masala : 1 tsp(I use Eastern)
11. Thick Coconut Milk : 3/4 cup
12. Fenugreek Seeds : 1/2 tsp
13. Salt
14. Kudampuli : 2 small piece
15. Coconut Oil

Method :

• Crush the pearl onions,ginger and green chillies together.
• Heat oil in a claypot and splutter fenugreek seeds.
• Saute the chopped onion,garlic pods and curry leaves together till the onions get soft.
• Add the crushed mix and saute for 2-3 minutes.
• Now add all the powders and saute for 2-3 minutes in medium flame.
• When the raw smell goes,add 1/2 cup of water and let it boil.
• While boiling, add salt,kudampuli and fish pieces.
• Cover the pot and cook in medium flame.
• When the fish pieces are cooked well and the water evaporates to its half,add the thick coconut milk and change the flame into low.(2-3 minutes.Do not boil.just heat)
• Swirl the pan and switch off the flame.
• Drizzle few drops of coconut oil and put some curry leaves on top.
• Cover the pot till serving.  

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

Linking it to"South Indian Cooking" of Anuz Healthy Kitchen hosted by Rafee

Vattayappam

This round soft rice cake is a typical Kerala Christian Dish.It is absolutely lipsmacking with the sweetness from the sugar and the taste tickling flavour from the crushed cardamom.

Ingredients :

1. Raw rice/Pachari : 1 Cup
2. Cooked Rice : 3 tbsp
3. Grated coconut : 3/4 cup
4. Sugar : 1/2 cup
5. Instant Yeast : 1/2 tsp
6. Crushed Cardamom : 10-15
7. Raisins : 7-8
8. Cashew nuts(broken) : 10

Method :

• Grind rice,cooked rice and grated coconut together into a medium consistency(the batter should not be too lose or too thick.While grinding the water added should be just below the rice level.)
• After grinding, add sugar ,yeast and allow the whole mix to just one crush for mixing everything together.
• Transfer the dough into a bowl and add the crushed/powdered cardamom.
• Keep it for 5-6 hours or overnight in a warm place.
• Heat a steamer.Apply some ghee or oil in the desired plate and pour the batter into it.
• Add the raisins and cashews in the half way.
• Steam it for 25-30 minutes.

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

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

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!!!!!!!

Masala Fish Fry

We,the fish loving family can't complete a lunch without a fish fry or a fish curry.The companion of any kind of spicy fish fry is always a sambar. Today we had this delicious masala fish fry with sambar and payar thoran..This masala fish fry is one of the easiest method of making a variety fry for our guests...And it's very healthy fry because of the consumption of less amount of oil and the usage of freshly ground masala.

Ingredients :

1. Fish (Preferably King Fish) : 5 big pieces
2. Red Chilly Powder : 3 tsp
3. Turmeric Powder : 1/2 tsp
4. Shallots : 2
5. Garlic : 3
6. Ginger : a medium size piece
7. Fennel Seeds : 3/4 tsp
8. Pepper corns : 3/4 tsp
9. Lime Juice : 1 tsp
10. Salt
11. Oil 

Method :

• Grind all the ingredients except oil to make a coarse paste.
• Marinate the fish pieces with the ground paste and keep in the fridge for 1 hour
• Shallow fry them in very little oil

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

Spicy Chicken Fry (Kerala Style)

Did all of you get bore with my meat and fish recipes repeatedly??????..I too badly want to share a veggie recipe...

What to do????Vegetable dishes are  made very rarely during this Ramzan season...If I want to  save a day from the meat and fish varieties ,,,it should be eggs...And for suhoor(early morning meal), we seldom have rice and curries..mostly it is one glass of milk or a banana........If rice is there, the curry is a simple rasam or moru curry with the beef fry I've posted earlier....And these two curries of mine are not that much good....(According to my H)...And one more opinion from him is that I dont know the basic recipes which everybody knows well,and his mom knows very well....

Anyway I will try...Insha Allah...and one more Insha Allah is there..After ramzan, I will try to post 5-10 vegetable dishes repeatedly..

Every time, the chicken pieces in the chicken curry are left over and shifted to the fridge...and the next day it is transformed into cutlets or samosas....,,,,,,,,,,,one among the transformations is my chicken Ulli vada..remember???????Last day with madakku pathiri, I decided to make a spicy egg masala and this kerala style chicken fry..Normally I don't use coriander powder in my chicken or fish fries....While talking with my sis on Skype, I told her that I want to make a  chicken fry differ from the normal one..Then she suggested to add coriander powder and it was a big hit,,,and it had that thani naadan flavour,which we get from the local tea stores and thattukadas in Kerala...

Ingredients :

1. Chicken Pieces (cut into medium size pieces) : 500 gm
2. Red Chilly Powder : 1 tbsp
3. Coriander Powder : 1 tsp
4. Turmeric Powder : 1/2 tsp
5. Black Pepper Powder : 1 tsp
6. Garam masala : 1/2 tsp
7. Curry leaves (chopped): 1 tbsp
8. Coriander Leaves (Chopped) : 1 tbsp
9. Vinegar : 3/4 tsp
10. Ginger Garli Paste : 1 tsp
11. Salt
12. Coconut Oil

Method 

• Marinate chicken with all the ingredients except oil and keep aside for 1-2 hour.
• Shallow fry them in hot oil in a wide pan, by turning frequently
• Drain the chicken pieces and add sliced onions(only 1 or 2) & curry leaves into the same oil.
• Saute for some time , drain and use them for garnishing our spicy Chicken Fry

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