Unakkameen (Dry Fish)-Drumstick curry

I prefer unakkameen , mostly pronounced as Onakkameen , to raw fish any day. I even love the Dried fish smell. I used to volunteer to go to the market near our home , so that i could buy from the monger all those i really love like "Nanku , Ayila , pambada..ooh!!!! i am drooling even at the mention of it. 

My joy knew no limits , when i found fleshy salted cod in our local grocers' just soon after i came to US.

This unakkameen curry is a must for  a "feel at home" lunch for me , especially after days of travel and feast on junk food. Par boiled rice , this curry and some thoran and pappadom..OOh ...thats certainly a comfort meal for me :)

Recipe for kerala style Unakka meen curry with drumsticks( muringakka)

Ingredients:-


To grind
Bowl 1
Grated coconut - 1 cup
Garlic - 1 or 2 cloves
Red chili powder - a pinch
Turmeric powder - 1/4 tea spoon
Salt to taste

Bowl 2

Unakkameen(dry fish-any variety) - 8- 10 medium pieces
Drumstick (Muringakka) - 5-6  pieces
Tomato chopped - 1or 2 nos OR Kudampuli - 2 pieces 

Green chilli chopped - 2-3

Shallots chopped - 5-6

Turmeric powder - 1/4 tsp

Oil

Red chilli ,curry leaves and mustard for seasoning

Method

Soak the dry fish in water for 4-5 hours so that the excess salt would reduce..

Soak Kudampuli in a cup of water.

Grind all the ingredients in Bowl 1 to a smooth  paste

Combine all other ingredients in Bowl 2 and cook with soaked kudampuli and the water. (add more water if needed.) 

Cook for 5-7 minutes , then add the ground coconut paste and cook it for another 5-7 minutes or until done.

Heat oil in a pan ,and add mustard seeds.When it starts to splutter red chillies and curry leaves .Pour it over the Curry..

Cheers!!!!!!!!!!!!!

Recipe courtsey: My mom!!!

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Potato Roast

Ingredients:-

Potato - 2 big

Onion Thinly chopped - 1 medium

Ginger-Garlic paste - 1 tsp

Chilli powder - 1 tsp

Turmeric powder - 1/4 tsp

Pepper powder - 1/2 tsp

Garam Masala- 1/2 tsp

Salt to taste

Oil

Method
Peel and cut the potato into cubes.Heat oil in a pan and saute' GGp and chopped onions.
When they are soft ,add all the powders and saute it for 2 minutes on medium flame
Now add the potato cubes and mix it well
Pour 1/2 a cup of water and salt and cook till the Potato is cooked but still firm.
Add 1 tsp of oil and saute' it again on a medium flame for a special taste.
Remove from fire and serve it hot!!!

Best with Chappathi or Rice

Cheers!!!!

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Kerala Style Chicken Biriyani

A perfect and delicious one pot meal , I am totally in love with this dish. A comfort meal , you can sit back and enjoy , and feel right at home ....I have used store bought biryani masala for this , like shaan , eastern, Ann's , or even Sanjeev kapoor's. Add more or reduce the amount of spices and masala to suit your taste buds. 

While growing up and even now , I crave for biryani  often and never fail to order on our visit to an Indian joint here :)

Recipe for Kerala Style Chicken Biryani:-

Ingredients:-

For Rice

Basmati Rice - 1 1/2 cup

Whole cloves,cardamom and mace- 3 each
Bay leaf - 1

Butter - 1/4 stick

Salt

To Marinate Chicken

Chicken - 1/2 kg
Yogurt - 2 tablespoon
Ginger garlic paste - 1 tea spoon
Crushed pepper - 1/2 to 1 tea spoon
Biryani Masala - 1/2 to 1 tea spoon
Salt
For Chicken Masala 

Onion Chopped - 2 cup

Ginger - Garlic paste - 1 tsp

Green chilli chopped - 4-5 

Biriyani Masala - 2 tbsp

Turmeric powder- 1/2 tsp

Crushed Pepper  - 1/2 tsp

Tomato - 1-2 chopped

Yogurt - 2 tablespoon 

Mint Leaves chopped - 1 cup

Cilantro leaves chopped - 1/2 cup Or add 2-3 table spoon of mint coriander chutney (even store bought)
Garnishing 

Onion Thinly sliced - 1 cup(garnishing)

Cashew nuts - 1/2 cup

Raisins- 1/2 cup

Butter

Salt to taste

Method

Marinate the chicken pieces with all the ingredients under To Marinate section and set aside for 3-4 hours in the fridge

Heat butter in a pan and add all whole spices for a minute.Add rice and fry for 2 minutes. Add 3 cups hot water , salt and cook covered till done.

Heat butter in a pan and fry the Onions first,the fry cashew nuts and raisins,keep it aside

In the same pan Saute' Chopped onions until it is soft and add Ginger garlic paste and green chillies , saute.

When oil starts to separate add Turmeric powder,pepper crushed ,Biriyani masala and salt and saute it for a minute

Add the chicken pieces to it and saute' it well for a couple of minutes

Now mix it with yogurt and the chopped mint leaves and coriander leaves

Add a little water if needed and cook it in a medium flame till the chicken is done and the gravy is medium dry...There should be some gravy left for baking the rice in it...

Now take a baking dish and Brush it with some butter.

Spread a layer of rice in the bottom and chicken on the top.

Arrange the rice and the chicken masala this way.

Garnish with Fried onions,cashews and raisins and cover it with an aluminium foil 

Preheat Oven to 350 degrees and bake this for 10-20 minutes

( if you are using a microwave, arrange the rice and gravy in layers in a microwave safe dish,cover it with a microwave safe lid and cook it for 5-7 minutes. On stove top arrange it in a vessel ,cover it with a lid ,and keep it on the top of a heavy tawa and heat it for 6-7 minutes.)

Serve it with Chutney or Raita...

Cheers!!!!!!!!!!!!!!!!!!!!

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Mojito - Refreshing Cuban Cocktail

Ingredients:-
Lime juice - from 1 lime
Sugar(superfine) - 1 tbsp
Mint Sprigs - 4
White Rum - 5 tbsp/75ml
Club Soda - 6 tbsp/90ml
Crushed Ice
Lemon slice - 1

Method

Mix the lime juice and sugar in a cocktail shaker and shake until the sugar has dissolved
Add the mint sprigs and some crushed ice and shake well
Pour into a tall glass,top with soda water
Decorate with mint leaves and lemon slice

Cheers!!!!!!!!!!!!!!!!!!!!!

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Chicken curry with coconut milk

Ingredients:

Chicken - 1/2 kg

Onion chopped - 1 cup

Red chilli powder -2 tea spoon

Coriander powder - 1 tea spoon

Garam masala powder - 1 tea spoon

turmeric powder - 1/4 tsp

Crushed black pepper - 1/2 tea spoon

Ginger crushed - a small piece
Garlic crushed - 3-4 cloves 

whole cloves and mace - 2 each

Cinnamon/bay leaves - 2

Mint leaves chopped - 1/4 cup(optional)

Thin coconut milk - 1 cup

Thick coconut milk - 1 cup

oil

Salt to taste

Method
1.Marinate the chicken pieces with pepper powder and Ginger garlic paste and salt and keep it for half an hour

2.Heat oil in a pan ,sautee onions, and mint leaves till it is translucent,remove from fire .Grind it to a paste when it is cool.
3. In the same pan saute' GG paste,Onion paste,Cloves,cinnamon/bay leaf and mace and saute' it for 2 minutes

4.Add all the powders ,salt and mix it well ,on a medium flame

5. Now add the marinated chicken pieces and saute it for 4-5 minutes

6. Cook this chicken in thin coconut milk ,till it is done

7.When the chicken is cooked ,add the thick coconut milk and simmer for a minute or two

Serve with Rice , Appam,Chappathi or Nan

Cheers!!!!!!!!!!!!!!

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Nadan Beef Dry Fry - Kottayam Style

A typical Syrian Christian dish , this was one of the most favorite thing in my family. Though we rarely cook red meat here now , if we happen to , we make sure its one of these favorites like Beef ularthiyathu , or a spicy kerala style beef curry

I guess its more popular in Kottayam area , that no one restaurants would have without this in their menu , no christian weddings receptions would happen without these and in my house back in Kerala it used to be a big Sunday affair too...Its tastes that awesome , and the combo of choodu porotta and beef dry fry is such popular one in Kerala restaurants .

Ingredients:-
Beef - 1 kg
Turmeric powder - 1/4 tea spoon
Onion or shallots chopped - 1/2 cup
Garlic crushed or chopped - 5-6 cloves
Ginger crushed or chopped - an inch piece
Coconut cuts ( thenga kothu) - 1/2 cup
Crushed black pepper corns - 1/2 tea spoon
Curry Leaves
Garam Masala - 1/2 tea spoon
Red chili flakes - 1/2 tea spoon
Curry Leaves
Oil

To dry fry 
Red chili powder - 1.5 table spoon
Coriander powder - 2 table spoon
Garam Masala - 1/2 to 1 tea spoon ( see recipe here)

Method

Heat a pan and fry all under To dry fry  section for 2 minutes.(do not add oil ).Make sure it is in low flame,otherwise it will be burnt.Allow this powder to cool.

Take half of this powder, a little curry leaves, 1/2 tea spoon garam masala,Turmeric , red chili flakes, salt and marinate the beef cubes and keep it for 2 hours.If you are keeping it for more than an hour,keep it in a refrigerator.The more time you keep this,the more tastier the beef would be.

Pressure cook it for 3-4 whistles , or until its cooked to your desired level..

(If cooking in a pan , transfer the marinated beef to the pan and drizzle a lil oil and 1/2 cup water and cook covered for 45 minutes to an hour.Add more water if needed)

Heat oil in a pan and add chopped onions , ginger- garlic and coconut cuts and fry for 6-8 minutes.

When they are well sauteed and have a flavour add the remaining fried powders and crushed black pepper and fry for a minute

Add the cooked beef to the pan with the gravy..Do not drain the excess water while cooking beef.

Cook uncovered for like 20 minutes , stirring in between , drizzle some oil if needed and let it brown and dry in the medium heat

Serve it with rice or chappathi...

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Vazhakka Mezhukkupuratti

An easy preparation with green plantains , this was my normal lunch box item , in school . Made with fresh plantains from our own backyard , we never grow tired of this. I was so happy to see green plantains in grocery stores here, thinking i can never miss this one here too

Ingredients:

Vazhakka(Green plantain) - 3 nos

Chilly flakes -  1/2 tsp
Chili powder - 1/2 tea spoon
crushed garlic - 2 cloves (optional)
Turmeric powder - a large pinch
Curry leaves

Salt to taste

Oil

Method

Cut Vazhakka lengthwise and set aside in water( else it will go dark)
Heat oil in a pan and add sliced onions and curry leaves and fry for 3-4 minutes.Add red chili powder , chili flakes and turmeric powder and mix well, slide in sliced plantain and combine well, add salt to taste and saute till it is done , sprinkle couple of spoons of water in order to prevent it from sticking to the bottom , for like 10 minutes.Serve with Kanji or rice!!!!!

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Kumbalanga Moru kachiyathu ( Ash Gourd in yogurt curry)

Recipe for Kumbalanga Moru kachiyathu ( Kerala Style Ashgourd in yogurt curry)
Serves - 4
Total cooking time - 20 minutes
Ingredients:-
Bowl 1
Kumbalanga( Ash Gourd)  diced - 1- 1.5 cup
Turmeric powder - a large pinch
Green chilli - 3-4 nos slit lengthwise
Salt taste
Bowl 2
Curd - 2 cup
a pinch of salt and lil water
Tempering:-
Oil - 1- 2 tablespoon

Mustard seeds - 1/4 tea spoon

Fenugreek seeds - a large pinch
Dried red chilli - 2
Curry Leaves - a handful
Garlic thinly sliced - 2-3 cloves
Ginger thinly sliced - a small piece
A pinch of turmeric and red chili powder (optional)
Salt to taste
Method
Cook the diced kumbalanga with all ingredients in Bowl 1 just enough water . Remove from heat
Beat curd with a pinch of salt and a lil water if needed add to it , mix well, let heat through in a low flame.Don't let it boil and remove .
Prepare the tempering and pour over the curry.
Serve with rice .

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Easy Yogurt-strawberry Treat

Ingredients:-

Yogurt -1/2 cup
Mithai mate(milk maid)- 1 cup
Custard Powder(Strawberry flavor) - 1 tsp
Honey - 1/2 tsp
Fresh Strawberry for decoration

Method

1. Combine well yogurt,mithai mate,custard powder and honey
2. Pour the mixture to a bowl
3. Steam it in a Appachembu or steamer for 15 minutes.
4. Allow it cool and then refrigerate it for an hour
5. Decorate it with Strawberries

Cheers!!!!!!!!!!!!

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Oven roasted Mint Chicken

Ingredients:-

Whole chicken - 1
Mint leaves grind to paste - 2 tsp
Lemon - 1
Ginger garlic paste - 11/2 tsp
White pepper powder - 1 tsp
Chilli powder - 1 tsp
Salt to taste
Butter or any oil - 2 tsp

Method

1. Gently remove the skin of the chicken,Clean it and pat dry....
2. Squeeze the juice from the lemon .
3. Combine the lemon juice, mint paste, pepper powder,ginger garlic paste, chilli powder,salt and butter and blend it well...
4. Apply this mixture to the inside and outside of the chicken and refrigerate it for 2-3 hours
5. Preheat Oven to 350 degrees
6. Bake Chicken in preheated oven for 45 minutes ,turning sides after 20 minutes...
7. Then turn the temperature to 400 degress and bake it for another 30 minutes.If you do not want the chicken to be crispy then do not change the temperature
8. Allow chicken to rest for 10 minutes before serving.

Cheers!!!!!!!!!!!!!

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Kerala style Fish Fry with Tilapia

Recipe for Kerala Fish fry with Tilapia fillets
Ingredients:-

Any fish - 2 big pieces ( I used Tilapia fillet)
Bowl 1
Ginger- Garlic paste - 1/2 tea spoon
Red chilli powder - 1.5 tea spoon
Coriander powder - 1/2 tea spoon ( optional)
Chilli Flakes - 1/2 tea spoon ( optional)
Turmeric powder - 1/4 tsp
Pepper powder - a large pinch
Salt to taste

Oil for frying

Method

Grind all the ingredients In Bowl 1  adding a little water to  make a paste
Apply the paste to the fish and refrigerate it for sometime for say , 15 minutes to an hour outside , more than that in refrigerator.

Heat 2 table spoons of oil in a non stick pan and fry tilapia fillets , turning occassionally , until its crisp or done to your perfection.Or You can deep fry it .

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Kaalan / kalan - Onam sadya Special

Recipe for Kerala Sadya special ethakka or nethrapazham Kaalan ( Plantain in yogurt - coconut sauce)

Ingredients:-

Vazhakka/Green plantain - 1 large or 2 small ( if you want you can add ripe banana too)
Red chilli powder - a large pinch 
Turmeric powder - 1/4 tsp
Green chilli - 4-5 
Water - 1/2- 1 cup
Salt to taste
Yogurt plain - 1 cup
To make paste
Grated coconut - 1.5 cup
Cumin seeds - 1/2 tsp
For Seasoning
Mustard seeds
fenu greek seeds - 1/4 tsp ( optional)
Oil
Red chilly
shallots thinly sliced
curry leaves

Method
Peel the plantain and cut it into circles

Cook the plantain with Turmeric powder, chilli  powder , green chilli , water and salt till it is cooked and all the water evaporated

Grind Grated coconut and cumin seeds to make a fine paste

When the plantain is cooked add the coconut paste  and mix it well...Let it stand on a medium flame

Do not allow it to get boiled, when it is well heated through add the beaten yogurt  and combine it well. and remove from heat

Heat oil in pan ,add mustard seeds.when it starts to splutter add fenugreek seeds and fry for a minute 

Then add chopped shallots,curry leaves and red chilly .Pour this over the prepared  kaalan .Serve Warm

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Tuna curry

Ingredients:-

• Canned Tuna - 1( i used solid white tuna)
• Shallots - 5 nos
• Garlic thinly sliced 1 tsp
• Ginger thinly sliced 1tsp
• Red chilly powder - 2 tsp
• Coriander powder - 1 tsp
• Turmeric Powder - 1/4 tsp
• Fenugreek Powder - 1/2 tsp
• Tamarind(Kudampuli) - 2 medium pieces
• Salt to taste
• oil
• Mustard
• Curry leaves

Soak Kudampuli and keep it aside for 10 minutes
Heat oil in a pan and add mustard seed

When the mustard seeds start to splutter add shallots,,ginger ,garlic and curry
leaves.Saute it till they are soft
Add the Chilli powder,coriander powder,turmeric powder and fenugreek powder & salt to the pan and fry on a low heat for a minute
Add the soaked Kudampuli and water .Bring it to boil
Add the Canned Tuna and cook on a medium heat till the fish is cooked and gravy is thick
Before removing from the heat, add 1 tsp of oil to the curryServe it with Rice or Kappa

Cheers!!!!

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