Vazhakka Peera Pattichathu

Ingredients:-

Raw Plantain - 6

Turmeric powder - 1/4 tsp

Water

Grated coconut - 1 cup

Shallots chopped - 2

Turmeric powder - 1/4tsp

Oil - 1 tablespoon

Mustard seeds - 1/4 tea spoon

Green chillies chopped - 3-4 nos

Ginger chopped - a small piece

Chilli powder - 1/4 tea spoon

Fish Tamarind/Kudampuli - 3 small piece

Salt to taste

Method :-

Soak Fish Tamarind in a cup of water

Peel, and cut the plantain lengthwise. Mix 1/2 tsp of turmeric powder in a bowl of water and clean the plantain pieces and drain it

Crush grated coconut and shallots and mix it with the plantains.

Heat oil in a pan, add mustard seeds,when they pop upadd chopped green chillies,ginger,turmeric powder,chilly powder ,curry leaves sauté for a minute or two

Then add the plantain mix ,soaked tamarind with water, cover it with a lid and let it cook on a medium flame for 10 minutes or until done

Uncover , simmer for a couple of minutes ans switch off the flame. Let stand covered for 10 minutes before you serve.

Recipe Courtesy : - Vanitha

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Carrot Pachadi

Ingredients:

Carrots- 2nos finely minced

Onion - 1 nos finely chopped

Ginger - finely chopped - a small piece

Green chillies - 4 split lengthwise

Yogurt 1 - 1/4 cup
Oil - 1 tablespoon + 1 tablespoon
Mustard seeds - 1/4 tea spoon
Dried red chilli - 2
Shallots chopped - 1 or 2

Curry leaves

Method

Heat oil in a pan and saute finley chopped onion,ginger and green chillies .Saute it well for a couple fo minutes.
Add finley minced carrots and saute it again for a couple of  minutes.
(I dont add usually grate carrots,cos,its tastes different.So i prefer to mince it with a knife)
Cook it in medium flame by adding a couple of tablespoons of  water.
When it is cooked remove from fire and let it cool .
Beat Yogurt with a pinch of salt and add to it and mix it well.
Heat oil in a pan and add mustard seeds,curry leaves.when it splutter add red chilli and shallots
Pour this over the carrot and combine it well!!

Recipe Courtesy - N's Mom

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Coriander Chicken OR Chicken with cilantro

Ingredients:-

Chicken - 1/2 kg

Onion chopped - 1 medium

Garlic - 3 cloves

Coriander powder 1 1/2 tsp

Chilli powder - 1/2 tsp

Pepper powder - 1/2 tsp

Garam Masala - 1 tsp

Coriander leaves/Cilantro - 1/2 bunch  chopped 

Yogurt - 1/2 cup(optional)

Cardamom- 2
Star anise- 2
Cloves- 2

Salt to taste

Oil

Mustard seeds

How to make it

Clean and cut the chicken pieces,Pat dry it
Combine ,1/2 tsp of coriander powder ,Chilli powder,pepper powder and 1/2 tsp of garam masala with a little water to make a marinade. 

Marinate the chicken pieces with paste and keep it for 15 minutes to 2 hours

Crush Garlic and set aside in a mortar and pestle . Crush Cardamom, star anise and cloves and set aside
Heat oil in a pan ,Add mustard seeds,let them pop up
Add chopped onions,crushed garlic and toss it for 8-10  minutes
Add Coriander leaves and sauté it till they are soft .Put remaining powders , crushed cloves , cardamom and star anise and toss it for a minute
Now add the marinated chicken pieces and combine it well.
Sauté it well for 6-7 minutes,stirring occassionaly so that it wont stick to the bottom
Pour 1 cup water to the pan ,cover it with a lid and cook till the chicken is done
Now uncover it,l pour 1/2 cup yogurt (optional)et the chicken cook on a medium flame for 6-7 minutes,so that the gravy gets thicker.Remove and Serve Warm!!!

Cheers!!!

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Cabbage & Peas Stir fry

Ingredients:-

Cabbage finely shredded - 2 cup

Frozen Peas - 1/2 cup

Grated coconut - 2 tbsp

Green chillies chopped - 3

Ginger chopped - 1 tbsp

Asafetida - 1 pinch

Salt to taste

Oil

Dried red chilli - 1

Mustard Seeds

Method:

• In a coffee grinder,crush green chillies and ginger to a paste
• Heat oil in a pan ,add mustard seeds,let them pop up
• Add chilli-ginger paste and asafetida and toss for a few seconds
• Add shredded cabbage and peas.
• Sprinkle in salt and sauté till they turn soft and translucent
• Pour in a few table spoons of water and cover it with a lid
• Cook it in a medium flame,add water in between if necessary,for 5 -7 minutes
• Sprinkle grated coconut and toss it for a minute or so

Serve hot

Cheers!!!

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Pork Vindaloo

Recipe for Pork Vindaloo
Serves - 3-4
Total cooking time - 2 hours for marination + 45 minutes plus cooking time

Ingredients:-

Pork - 1/2 kg

Bowl 1

Dried Red chilli - 8-9

Ginger - a small piece

Garlic -5-small cloves
Cumin - 1/4 tea spoon

Peppercons - 7

Cloves - 4-6

Cinnamon - 1 piece

Vinegar - 1- 1.5 tea spoon

Onion - 2 small
Mace - 2
crushed pepper - a pinch

Salt to taste

Oil

Method:-
Clean and cut the pork into cubes and marinate with salt and keep aside.
Soak all the ingredients in Bowl 1 in warm water for 15 minutes.
Grind this to a fine paste with vinegar. Apply this to the pork pieces and refrigerate it for at least 2 hours
Heat oil in a pan and saute chopped onions. When they are soft , remove from heat and let cool.
Grind this in  blender and mix it with the marinated pork
Transfer everything to a cooking pan , add enough water to cook , mace , a pinch of crushed black pepper and cook covered for 30 minutes . Uncover and add 1-2 tablespoons of oil if needed and let it simmer for another 15 minutes or until it is done 

Serve hot with Roti or Rice

Recipe adapted from here

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Prawn Mango curry/Chemmeen Manga curry

Ingredients:-

Prawn / chemmen - 250 gm

Raw Mango diced - 1 medium

Onion or shallots sliced - 1/4 cup

Ginger - a small piece

Garlic - 2-3

Green chillies - 3-4 nos

Chilli powder - 1 tsp

Coriander Powder - 1 tsp

Turmeric powder - 1/2 tsp

Thin coocnut milk - 1 cup

Thick coconut milk - 1/2 cup

Salt to taste

Mustard seeds

oil

Curry leaves

Method

In a coffe grinder or Mixer, crush Ginger ,gralic and green chillies
Heat oil in a pan and add mustard seeds .When it splutter add Onion, Crushed GG and green chillies
Make a paste with Chilli , Coriander and turmeric powder by adding a little water and add to the pan. Combine it well
Add sliced mango pieces and salt and toss it for a minute
Pour thin coconut milk to the Pan and Add Prawns.Mix it well
Cover it with a lid and let it cook on a medium flame for 6-7 minutes, or until the prawns are cooked through
Remove the lid and add thick coconut milk and curry leaves and mix it well
Let it stand on fire for 2 minutes and remove .

Serve Hot with rice!!!!


Recipe Source :- Vanitha

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Pappaya Ularthu

Ingredients:-

Raw Pappaya cut lengthwise - 1/2 kg

shallots chopped - 5-6 nos

Garlic crushed - 3 cloves

Green chillies - 2-3 nos half slit

Turmeric powder - 1/4 tsp

Red chilli powder - 1/2 tsp

Mustard seeds

Curry leaves

Oil

Salt to taste

Method:-

Heat oil in a pan and add mustard seeds

When it starts to splutter add chopped shallots ,garlic,green chillies,and saute' it for 2-3 minutes

Add turmeric powder and red chilli powder and fry it for a minute

Now add the pappaya pieces ,mix it well and cover it with a lid,allow it cook for a medium flame for 3-4 minutes.Add 1/4 cup water if neededRemove the lid and keep it on a low flame

Let the pappaya get roasted for 10 minutes ,and the excess water is absorbed

Remove from fire and serve hot

Recipe courtsey:- Vanitha

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Fish Molee / Kerala style Fish stew

Ingredients:-

To marinate and fry fish

Fish fillet - 1/2 kg
Crushed Black pepper - 1/2 tea spoon
Turmeric powder - 1/2 tea spoon
Salt to taste
Oil
To make the sauce
Mustard seeds ( optional)
Cloves - 5
Cardamom lightly crushed - 4
Cinnamon - 1 

Onion chopped - 2 nos

Gralic chopped - 4 cloves

Ginger chopped - an inch piece (optional)

Green chillies - 4- 5 nos half slit

Turmeric powder - 1/2 tsp
Red chilli powder - a large pinch
Crushed Black pepper - 1/2 tea spoon 

Tomato chopped - 1 nos or lime juice - 1 tea spoon

Thin coconut milk - 2 cup

Thick coconut milk - 1 cup

Oil - 1 tablespoon

Curry leaves

Salt to taste

Method

Clean and cut the fish into medium pieces

Marinate it with turmeric powder,pepper powder and salt.Keep aside for 30 minutes to an hour

Heat oil in a pan and shallow fry this fish pieces and drain on paper towels.

Heat a tablespoon of oil in a pan and fry cinnamon , cloves and cardamom( if using mustard seeds , first add it, let it pop and then add the whole spices)
Saute' chopped onions,ginger,garlic and green chillies.

When they are soft and have a flavour add remaining turmeric powder , red chilli powder and combine it well

Pour the thin coconut milk to the pan and add chopped tomatoes and bring to boil

Now add the fried fish pieces , cook it covered for 10 minutes

Add thick coconut milk and curry leaves and let it stand on a low flame for 2-3minutes

Remove from fire and serve hot

Cheers!!!!
Recipe source :- My mom, and she got it from a cook book by Mrs. K . M Mathew

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Kuttanadan Duck curry - Christmas Special

Ingredients:-

Duck - 1 kg

Bowl - 1
Black Pepper - 1 tea spoon
Green chili - 4
Ginger - a small piece
Garlic - 3-4 cloves
Fennel seeds - 1/4 to 1/2 tea spoon
Salt to taste

Vinegar - 1 tablespoon

Oil - 2 tablespoons
Cloves - 4-5

cardamom - 4

Star anise crushed - 1/2 or 1

Curry leaves - lots

Onion diced - 2 big

Green chillies - 7 slit lengthwise

Ginger finely chopped - an inch piece

Garlic finely chopped - 3-4 cloves

Turmeric powder - 1/4 tsp

Garam Masala powder - 1 tea spoon

Thin coconut milk- 1 cup
Whole black peppercorns - 1 tea spoon

Thick coconut milk - 1/2 to 1 cup
Salt to taste

Method

Wash and clean the duck and cut it into medium pieces.
Grind all the ingredients in Bowl 1 and marinate the duck pieces with it and keep in the fridge for 1-2 hours .
Pressure cook this for 3-4 whistles with just enough water or till done.
Lightly crush cloves , cardamom and star anise in a mortar and pestle .
Heat oil in a pan , saute onion followed by ginger , green chili and garlic till soft and have a flavor
Add turmeric  and garam masala , mix well.
Add the duck pieces with liquid if any and add thin coconut milk. Simmer covered for 15 minutes.
Uncover add freshly crushed black pepper and let stand for another 10 minutes and remove
Goes well with Appam or Rice.

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Beetroot Pachadi

Ingredients:-

Beetroot - 1 finely chopped

Onion - 1  finely chopped

Ginger  finely chopped - a small piece

Green chillies - 4 chopped

Yogurt - 1 cup
update :- A pinch of crushed mustard seeds 

Tempering
Oil - 1 tablespoon
Mustard seeds - 1/4 tea spoon
Dried red chilies - 2
Shallots chopped - 1 or 2
Curry leaves

Method

Heat oil in a pan and saute finley chopped onion,ginger and green chillies .Saute it well for a couple of minutes.
Add finley chopped beetroot and saute it again for a couple of minutes.
Cook it in medium flame by adding a couple of tablespoons of water and salt to taste, till done and dry.
Remove and let it cool.
Beat yogurt with a pinch of salt and add to the cooked beets , followed by a pinch of crushed mustard seeds
Make the tempering and pour over the curry

Recipe Courtesy -N's Mom

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