Vendakka- pal curry(Vendakka in coconut milk)

Ingredients:-

Vendakka/Okra - 1/4 kg
Onion Chopped - 1/2 cup
Green chilli chopped - 2-3
Ginger and garlic chopped - 1 tsp each
Cloves - 2
Garam masala - a large pinch
coconut milk - 1 cup
Salt to taste
Oil fir frying


Method

1. Cut the vegetable lengthwise for frying and mix it with salt and keep it aside for 15 minutes
2. Heat oil in a pan and shallow fry these Okra pieces till they start to turn brown
3. Remove this from fire and Drain the excess oil by keeping in Paper towel
4. Now saute cloves, green chilli,ginger and garlic and onions using the same oil
5. When they are soft and have a flavour add the vendakka pieces and mix it well
6. Pour the coconut milk , sprinkle garam masala.and let it stand in a medium flame for 2 minutes
7. Finally add salt and remove from fire..

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Beef Mappas

Ingredients:-

To marinate Beef
Bowl 1

Beef - 1 kg
Ginger-garlic paste
Salt to taste
Vinegar - 1 tbsp ( optional)
Crushed black pepper - 1/2 tea spoon
curry leaves
Potato - 2 medium cut into small cubes

oil - 2 table spoon

Onion - 2 medium sliced

Ginger-garlic paste -1 tbsp 

Green chilli - 4

Crushed black pepper - 1/2 tea spoon 

Turmeric powder- 1/4 tea spoon

Coriander powder - 1 tbsp

Garam Masala - 1 tea spoon
Whole cloves-4 , cinnamon-1 and bay leaf - 1

Salt to taste

Coconut milk (thin)- 1 cup

Coconut milk (thick)- 1/2 cup

Method :-

Cut the beef into small cubes

Marinate the beef cubes with all the ingredients in Bowl 1 keep it aside for two hours or you can refrigerate up to 24 hours
Pressure cook this with curry leaves and very little water for 3- 4 whistles or until cooked
Heat oil and add onions,ggp,green chilly and curry leaves.Saute for 3-4 minutes in medium flame .Add Crushed black pepper ,coriander powder,turmeric powder,garam masala and salt .Saute it for a minute
Now add cooked beef and potato cubes and cook it in "eda paal"- thin coconut milk and whole masala ,till the potato is tender to fork ,for  like 15-20 minutes
Reduce the heat and add "thala paal"-thick cocunut milk and simmer for 2-3 minutes
Mix it well and remove it from fire.
Decorate it with curry leaves and Enjoy it with Appam...

Cheers!!!!!!!!

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Egg curry

Ingredients :-

Egg (hard boiled) - 3

Onions chopped - 2

Tomato chopped - 1

Ginger and Garlic crushed - 1.5 tsp

Green chili - 3(optional)

Coconut milk - 1 cup

Turmeric powder - 1/4 tsp

Chilly powder - 1  tsp

Coriander powder - 1 tsp

Garam Masala- 1/2 tsp

OR Crushed Star anise and Cardamom - 1/2 tsp

Salt to taste
Bay Leaves
Curry Leaves

Oil

Method

Heat oil in a pan ,add ginger ,garlic and green chillies , bay leaves and curry leaves and saute' it for a minute

Add chopped onions and saute' till they are translucent and then add chopped tomatoes and saute it till the oil separates

Add all the powders ,salt and saute' it for a minute

Mix coconut milk with it and allow it to boil on a medium flame

Finally add the hard boiled eggs cut lengthwise and simmer for 2- 3 minutes

Serve with rice or chapati...

Cheers!!!!

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Butter chicken

Ingredients:-

Chicken - 1/2 kg

Onion chopped - 1 cup

Kashimiri red chilli powder -2 tsp

Garam masala powder - 1 tsp

turmeric powder - 1/4 tsp

Ginger- garlic paste - 1 tsp

Green chilli chopped - 1/2 tsp

whole cloves and cardamom - 2 each

Lime juice- 1tsp

Yogurt - 1/2 cup

Tomato puree - 1 cup

Fresh Cream - 1 cup

Butter

oil

Salt to taste

Mint leaves

Method

1.Marinate the chicken pieces with 1 tsp red chilli powder,1/2 tsp Garam masala powder,turemeric powder ,lime juice,yogurt,salt and refrigerate it for 2-3 hours

2.Heat oil in a pan ,sautee onions till it is translucent,remove from fire .Grind it to a paste when it is cool.

3. Heat 3 tsp of butter in a pan .Add Cloves and cardamom and saute' it for a minute

4. Add ginger-garlic paste,greenchillies,onion paste,red chilli powder,garam masala,salt and saute' it for 3-4 minutes

5.Add marinated chicken pieces to the pan and fry it for 7-8 minutes

6.Add tomato puree,a cup of water and bring to boil.Cook till the chicken is done.

7. Add 1 tsp of butter and fresh cream to the chicken and mix it well

8.garnish it with mint leaves

Serve with Rice ,Chappathi or Nan

Recipe Source - Sanjeev kapoor

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Cauliflower - Carrot Thoran

Ingredients:-
Cauliflower- 1 small
Carrot grated - 2
Grated coconut - 1/4 cup
Greenchillie chopped - 3
Chopped onions - 1 small
Ginger thinly sliced - 1/2 tsp
turmeric powder - 1/2 tsp
salt to taste
Mustard seeds
Curry leaves
oil

Method
In a bowl combine chopped cauliflower,grated carrots, grated coocnut, chopped ginger, green chiles , turmeric powder an salt and mix well with your hands.Heat oil in a pan and add mustard seeds, when they pop up add curry leaves and chopped small onion.Saute for 3-4 minutes and add the caulifower-carrot-coconut mixture and combine it well. Keep everything to the centre of the pan ad cook it covered on a low flame for 5-6  minutes.(Sprinkle 2 tspns of water if needed)Uncover and saute for 2-3 minutes and remove from heat.Serve warm
Cheers!!!!!!

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Kuttanadan Meen curry - Country style Red Hot Fish curry

 

This is the my most favorite meen curry in the entire world and i bet there is nothing to beat the taste of a fish curry made with a kuttanadan flavor. I love this at any time of the day , even with Puttu as breakfast. Fish curry and puttu , I am telling you is such a yummy combo...

Usually this is made in a claypot ,( manchatti )back home , and that when it tastes the best. N loves this with kuthari choru and Moru kachiyathu and a thoran . oh Heaven!!!!

This  recipe for Kuttanadan style meen curry with kudampuli comes from my grandma and i can without any doubt say its the best i have ever had :).

 

Recipe for Ammachi's special Kuttanadan Meen curry( Nadan Meen vevichathu ) 

Serves - 4-6

Total cooking time :- 30 minutes

Recipe courtesy :- Amma and Ammachi

Ingredients:-

Fish - 3/4 - 1 kg

Tamarind(Kudampuli) - 4 medium pieces

Salt to taste

Coconut oil - 2 tablespoon

Mustard seeds - 1/2 tsp

Fenugreek seeds - a large pinch

Bowl 1

Curry leaves - 7-8

Shallots - 10 nos chopped

Garlic chopped - 6-7 cloves

Ginger chopped - an inch piece

Green chilly - 2-3 slit slightly

Bowl 2

(Kashmiri) Red chilly powder - 1 - 2 table spoon( if u r using hot chili powder , use as per ur tolerance level , I sometimes add up to 3 tablespoons of Kashmiri red chilli powder)

Coriander powder - 1/2 to 1 tea spoon( optional, I prefer not to add this if you are keeping this for more than a day )

Turmeric Powder - 1/4 tsp

Method :-

Clean and cut the fish into medium size pieces.

Soak Kudampuli in a cup of warm water  and keep it aside

In medium heat , heat oil in a wide mouthed pan or manchatti( clay pot) and add mustard seeds.When the mustard seeds start to splutter add fenugreek seeds , fry for 10 seconds .

Add all ingredients in Bowl 1 and saute till the raw smell disappears.

Make a paste with all ingredients in Bowl 2 adding 3-4 tablespoons of water; add to the pan and fry on a low heat till the oil separates. ( grandma says when u cough you know its done )

Add the soaked Kudampuli and water and if you want add 1/2 more cup water .Bring it to boil

Add the Fish pieces and cook on a medium heat till the fish is cooked( around 20 minutes) and the gravy is thick . Remove from heat

Let it stand covered for 30 minutes for all the flavors to blend in , before you serve

Happy Cooking

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Avial - Kerala Sadya Special

Avial is one of my favorite recipes from childhood. Its such an easy dish to make and the real beauty of this dish is in the fact that , you can use any veg you like in this and the result would be and amazingly delicious and healthy side dish with rice. Oh I can't imagine a onam and vishu sadya without this..Yumm! 
Are you on a diet , then this is for you! Instead of 1.5 cup grated coconut add just 1/4 cup and add only those" good for you on diet" vegetables and make this . 

Recipe for Kerala Sadya Special Avial 

Serves - 4
Total cooking time - 30 minutes
Ingredients:-

Vegetables - (drumstick,carrot,beans,elephant yam,cucumber, Potato,snake gourd) - 2 - 3 cup( you can use any veg of your choice..)
Green chili slit lengthwise - 2-3
Salto taste
Curry leaves - 5-6

To grind 

Grated coconut - 1.5 cup

Cumin seeds - 2 large pinches

Green chilli - 3-4
Garlic - 2 cloves ( optional)

Turmeric powder - 1/4 tea spoon

Curd - 1/4 to 1/2 cup yogurt ( adjust as per the tanginess)

Oil( preferably coconut oil)
Curry leaves


Method

Chop all the vegetables in medium length and cook it with just enough water and salt.
In a food processor coarsely grind grated coconut , cumin seeds , turmeric powder , garlic , green chilies and 2 or 3 curry leaves.
Add this and yogurt to the cooked vegetables and combine well. Simmer for a minute and remove from fire.
Drizzle a table spoon of coconut oil and some curry leaves and serve warm.

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Vazhachundu-Payar thoran (Banana flower -red beans )

Ingredients:-

Vazhachundu - 1

Vanpayar( red beans)- 1/2 cup

Grated coconut - 1/2 cup

Greenchillie chopped - 3

shallots(kunjully) - 10

Ginger thinly sliced - 1/2 tsp

Garlic thinly sliced - 1/2 tsp

turmeric powder - 1/2 tsp

salt to taste

oil

Mustard

Curry Leaves

Method

1.Clean and remove the outer layer of Vazhachundu and chop it

2. Cook the red beans(vanpayar),adding salt and water and keep it aside

3. Heat oil in a pan and add mustard seeds

4. When it starts to splutter add green chillies,ginger & garlic,shallots,curry leaves and saute it

till it is soft.

5. Add chopped vazhachundu,cooked vanpayar(red beans),grated coconut,turmeric powder,salt and 1/4 cup of water and mix it well

6. Cook till it is dry

Serve with rice...

Cheers!!!!!!

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Beef Cutlet - Kerala Style

Recipe for Kerala Style Beef Cutlets
Ingredients:-

Beef - 1/2 kg
Ginger -Garlic paste - 2 tea spoon
Green chili crushed - 3-4
Potato - 2

Onion or shallots  finely chopped - 1 cup

Ginger thinly chopped - a small piece
Garlic thinly chopped - 3-4 cloves

Green chillies finely chopped - 3-4 nos
Red chili powder - 1/2 tea spoon ( optional)

Crushed pepper - 1 tsp

Garam Masala - 1  tsp

Egg - 2

Bread Crumbs

Salt to taste

Oil for frying
Method:-

Cut beef into small pieces.

Cook the potatoes until they are tender ,mash it and keep it aside.
Marinate beef with ggp and green chili and salt to taste. Pressure cook with some water till done.
If any liquid slow cook till dry.
Crush in a food processor or coffee grinder
Heat oil in a pan and add chopped onions,ginger& garlic,greenchillies and saute it till they are soft
Add pepper ,garam masala and chili powder and fry it for a minute
Add  beef and saute well for a couple of minutes. Remove from heat
Add mashed potatoes and mix it well with your hand
Make small balls in round,oval or in the shape you want, with your hand
Dip this balls in beaten egg and roll it in bread crumbs
Deep fry it and Serve it hot with ketchup or salad

Cheers!!!!

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Vegetable Fried Rice

Ingredients:-
Basmati Rice - 2 cup
Onions chopped - 1 cup
Vegetables chopped - 1 cup(beans,carrot and peas)
Ginger&Garlic thinly sliced - 1 tsp
Green chilli - 2
Garam Masala - 1 tsp
Pepper powder - 1/2 tsp
Soya sauce - 1 1/2 tsp
chilli sauce (optional)- 1/2 tsp
Sesame oil
salt to taste
celery

1.Wash and Soak basmati rice for 10-15 minutes,drain and keep aside
2. Heat oil in a pan and saute onion,add rice and fry it for 2 minutes
3.Add salt and 4 cups of water and cook on a medium flame untill the rice is done
4.Cook the vegetables in 1/2 cup of water for 3-4 minutes.drain the excess water and keep it
aside
5. Heat sesame oil in a pan ,saute ginger,garlic and greenchillies and when they have a flavour
add cooked vegetables and saute it for 3-4 minutes
6. Add pepper powder,garam masala ,salt and fry it for a minute and then add Soya sauce ,chilli sauce and stir well.(if you want you can add scrambled eggs)
7. Combine the cooked rice with the Vegetables on a low flame
8.Remove from fire after 2 minutes
Garnish with celery and serve it hot.....with chilly chicken

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Kerala Chilli Chicken

Ingredients:-

Chicken boneless-  1/2 kg(cut into small cubes)

All purpose flour - 1/2 cup

Corn flour - 3 tsp

Chili powder - 1 tsp

Paprika powder - 1 tsp (optional)

Egg (optional)- 1

Salt to taste

Oil for frying

Onion chopped in big pieces - 2 small

Capsicum chopped - 1(optional)

Ginger thinly sliced - a small piece

Garlic thinly sliced - 3 - 4 cloves

Green chili chopped - 4

Dried red chillies - 5( use only the seeds from the chili)

paprika powder - 1/2 tsp(optional)

Spring onion chopped - 2 1/2 tsp

Soya sauce - 1 1/2 tsp

Chili tomato sauce - 1/4 cup

or  a mix of Tomato sauce  and chili sauce 

Corn flour - 1 tsp(optional, for thick gravy)

Method 

Clean and cut the chicken into small cubes.Combine all purpose flower,corn flour, chili powder,paprika powder , beaten egg and salt and make a thin - medium batter by adding a little water. Dip the chicken pieces  in the batter and keep it refrigerated for 1-2 hours. and deep fry it, till it turns golden brown. Drain on paper towels.
Or you can just fry the chicken by marinating it with salt , pepper , chili powder and 1 table spoon soy sauce.

Heat oil in a pan and add diced onions, ginger and garlic.Toss it for a minute and add Green chiles, capsicum and 2 tsp of Spring onion. Saute for 2 -3 minutes.( This should nt be allowed to get sauteed well)Add paprika powder, soya sauce, chilli and tomato sauce and salt.If you are adding cornflour , mix it with 1/4 cup of water and pour to the pan.

Stir in the fried chicken pieces and combine it well. Take out the seeds from the dried red chili and add it to the pan. Simmer for 3 minutes and remove from heat

Serve warm , garnish with spring onions. Goes well with chapati , Chicken fried rice and Veg fried rice.

(If you want gravy,mix 2 tsp of cornflour in 1/2 cup of water,add it to chicken and cook for 2 minutes)

Cheers!!!!

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Kerala Fried Chicken

Recipe for Kerala Style Fried Chicken
Ingredients:-

Chicken drumsticks - 3( you can use any piece you want)

Kashmiri Red chilli powder - 1 to 2 tea spoon ( as per the spice level)

Coriander powder - 1/2 to 1 tea spoon

Turmeric powder - 1/4 tsp

Pepper powder -1/4 tsp

Garam masala - 1/2 to 1 Tea spoon

Rice flour - 1 tsp(optional)

Ginger - garlic paste or crushed - 1 tsp

Lime juice - 1 tsp

Salt to taste

Oil

Method :-

Clean and pat dry the chicken pieces and make few slits on them with a knife, like we do in fish for frying

In a bowl mix all the powders , ginger garlic paste , lime juice and salt to make a paste.Add water if necessary 

Marinate the chicken with this paste and refrigerator it for 2 hours ( the more time you refrigerate the tastier the chicken will be)

Heat oil in a pan and deep fry the chicken pieces.( if you wanna shallow fry it make sure it is cooked well. cover it some time while frying)

Garnish it with onion rings

Cheers!!!

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Cheera-Parippu thoran(Paalak-Dal thoran)

Ingredients:-
Cheera/Paalak chopped - 2 cups
parippu / Toor dal - 1/2 cup
Grated coconut - 1/2 cup
Green chili chopped - 2
Shallots - 8
Ginger chopped - 1 tsp
turmeric powder - 1/4 tsp
Salt to taste
oil
Mustard seeds
curry leaves
Cook the parippu with turmeric powder and salt till it is cooked, but not mushy
heat oil in a pan and add mustard seeds.When they pop up add chopped green chiles, ginger, shallots, curry leaves and sauté  well for a couple of minutes
Add chopped cheera/paalak and sprinkle a little water and sauté well for 4-5 minutes
Stir in the cooked parippu, grated coconut, turmeric powder and salt and sprinkle a couple of tablespoons of water and cook it covered fro 5 minutes
Uncover it , toss it well til it is dry.
Serve warm
Cheers!!!!!

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