Mushroom Roast

Ingredients:-
Mushroom - 250 gm
Onion chopped - 2 
Ginger chopped - an inch piece
Garlic chopped - 4-5 cloves
Tomato chopped - 1 large
Kashmiri Red chilli powder-  1 1/2 tsp( reduce it if u do not want it to be very hot)
Garam masala - 3/4 tsp
Salt to taste
Oil
Curry leaves
Coriander leaves
Method
Clean and cut the Mushroom into half or big chunk pieces
Crush the ginger and garlic in a mortar and pestle or coffee grinder(i always use coffee grinder for all my small grindings ;) )
Heat oil in a pan and sauté chopped onions.this will take about 7-8 minutes
When the onion is well sautéed and turns brown add crushed ginger and garlic and stir fry it for 2-3 minutes and add chopped tomatoes and toss it well for a couple of minutes.
Add red chilli powder, garam masala , salt , curry leaves and saute for a minute or two.
Now stir in the chopped mushrooms and stir fry it ( for say about 6-7 minutes)
Sprinkle some water if necessary and cook it covered for 5 minutes ( Or you can cook it uncovered...)
Uncover it and simmer it for a couple of minutes until the gravy is thick or dry.
Garnish with chopped coriander leaves 
Serve warm 

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Mathanga Erissery/ Pumpkin Erissery Kerala style

Ingredients:-
Bowl 1
Pumpkin/Mathanga diced - 1 1/2  cup
Green chili chopped - 1
Salt to taste
To Grind:- Bowl 2
Grated coconut - 1 cup
Turmeric powder - 1/4 tsp
Green chillies chopped -3
Cumin seeds - a large pinch
Garlic - 1 clove ( optional)
Tempering :-
Oil - 1 tablespoon
Mustard seeds - 1/4 tea spoon
Dried red chillies 
Curry leaves
Small onion / shallots chopped - 3-4
Grated coconut - 1 tablespoon 
Ginger chopped - a small piece ( optional)
Method :-
Cook all in Bowl 1 with just enough water. mash it well with a spoon
Grind all in Bowl 2 to a fine paste. Add to the cooked Pumpkin, let it heat through. Don't let it boil.
Heat oil in a pan , add mustard seeds,when they pop up add dried red chillies, chopped shallots and curry leaves, followed by ginger and coconut  and fry till brown
Pour this over the erissery and serve warm...
Recipe courtsey - MY mom

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Thai Fried Mango Chicken - My version

Ingredients:-
Chicken - 1/2 kg
Ginger - garlic paste - 1 1/2 tsp
Mango pulp - 1 cup
Corn flour - 3 - 4 tsp
Soy sauce - 2 1/2 tsp
Fish sauce(optional)- 1/2  tsp
Chilli sauce - 1 tsp
Oil
Salt to taste
Scallions and onion for garnishing


Method:-
Clean and cut the chicken in medium size pieces , pat dry
In a bowl combine mango pulp, corn flour,Soy sauce, fish sauce( i dint use this), chili sauce, ginger -garlic paste and  salt (if needed), to make a paste.
Marinate chicken pieces in this paste and keep aside for 15 minutes
Heat oil in  a pan and deep fry this chicken pieces, until it is cooked through
Drain on paper towels, garnish with chopped onions and scallions .
Serve warm

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Kadala Curry

Ingredients:-
Kadala (Chick peas ) - 1 cup
Onion chopped - 2 medium
Tomato chopped - 1
Garlic - 5 clove
Ginger - a small piece
Red chilli powder - 1  tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Crushed Pepper  - 1/2 tsp
Thin coconut milk - 1 cup
Thick coconut milk - 1/2 cup(optional)
Curry leaves
Salt to taste
Mustard seeds
Dry red chillies
Oil

Method:-
Wash and soak the kadala overnight(atleast for 5 hours), drain and set aside
In a mortar and pestle or coffee grinder crush ginger and garlic
In a pressure cooker put soaked kadala,1/2 of crushed ginger and garlic ,1/2 tsp of chilli powder,salt and cook it for two whistles and allow it to cool
Heat oil in a pan and sauté Chopped onions and stir fry it for a couple of minutes.Add crushed ginger and garlic and stir fry it till they are aromatic and turns brown.
Add Red chilli powder,coriander powder,turmeric powder,garam masala and pepper powder and combine it well .Stir in the chopped tomato and mix it well with the masala.
Add cooked kadala and mix it thoroughly. Pour in the thin coconut milk ,curry leaves  & salt if needed and simmer it for 10 minutes or until the gravy is thick.
Pour the thick coconut milk and remove before it boils
Transfer to a serving dish.
For Tempering:- Heat oil in a pan and add mustard seeds, when they pop up add dry red chillies, curry leaves and chopped onions. Sauté well and pour over the curry
This goes well with Puttu, Appam or even Dosa

Recipe courtesy:- N's Mom.

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Irachi Pidi (Rice dumplings in spicy meat gravy)

I have many childhood memories associated with this Irachi pidi. During my childhood my kuttandan grandmom used to make this every time i was there for my vacations. Summer vacation are always the time of harvesting (koythu) in Kuttanad .Thats was a merry time , with lots of kids around and we used to play and play and play..At the end of the day my mom's sisters(so many) will take us to the River, the famous Manimala river flowing infront of my mom's house in Muttar, to take bath and only then we were allowed to enter the house. Then Ammachi will come with this steaming Irachi pidi..ooh..we all will be in the Nadumuttam...waiting for this delicious dish and the moment we get it we gobble up so fast, as if somebody will snatch it away from us.Gone are those mellow times !!!!!!

Ingredients:-

Meat - 1/2 kg ( You can use beef,chicken or mutton;its better to use boneless)

Small onion chopped -1 cup

Ginger finely choopped - 2 tsp

Green chillies slit lengthwise - 4-5

crushed pepper - 1/2 tsp

Coriander powder - 1 tsp

Turmeric powder - 1/2 tsp

Cumin seeds - 1 tsp

Cloves - 3

Rice flour - 1/2 cup

Hot water - 3/4 cup

Thin coconut milk - 1 1/2 cup

Thick coconut milk - 1/2 cup

Salt to taste

Curry leaves

Oil

Clean and cut the meat  into medium pieces .( i used beef, as i had beef then)

Put the meat pieces , 1 tsp of Chopped ginger , green chillies,cloves and salt in a pressure cooker and cook it for 2-3 whistles. Set aside

Combine rice flour, 1/2 tsp of cumin seeds, salt and hot water and knead it into a dough,as we do for  idiyappam. 

Make small balls with this dough,like the little ones of Kozhukkatta  and set aside( you can make it any shape you want)

Blend 1 tsp of ginger, coriander powder, turmeric powder, cumin seeds ,Peppercons to a coarse paste

Heat oil in a pan , add curry leaves and sauté chopped small onions/Shallots until they are soft. 

Add the  spice paste & crushed pepper to the pan and stir fry for a couple of minutes. 

Now transfer the meat and some liquid from the pressure cooker to the pan and combine it well with masala.

Add the thin coconut milk and boil it for 5 minutes.

Now add the rice  balls into the gravy and simmer covered for 20-25 minutes or until the dumplings are cooked.

Stir in the thick coconut milk and remove from fire before it boils.serve warm

Recipe Courtesy: vanitha 

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Chilli Egg - Kerala Style

Ingredients:-
Egg - 5
Onion diced - 2
Green Pepper/Capsicum - 1( chopped)
Green chilies chopped - 3-4 
Ginger chopped - 1 tsp
Garlic chopped - 2tsp
Chili powder - 1/2 tsp
Black pepper/Crushed pepper - 1/2 tsp
Corn flour - 2 1/2  tsp
Scallions ( Spring onion) chopped - 2 tsp
Soy sauce - 2 tsp
Tomato sauce - 2 -3 table spoons
Salt to taste
Sesame oil


How to make chilly egg
Take 4 eggs and hard boil it . remove the shells and cut it into 8 pieces
In a small bowl combine beaten egg, 1 1/2  tsp cornflour,1 tsp of soya sauce ,1/2 tsp of chili powder and salt to make a marinade
Marinate the cubed  eggs and set aside for 20 minutes.
Heat oil in a pan and shallow fry the cubed  eggs  and keep it aside( I fried  only half of the boiled eggs and the rest i used as it is)
In the same pan,saute ginger,garlic and green chillies for a minute
Add diced onion, green pepper and sauté till they are soft
Add black pepper , tomato sauce, soya sauce , salt and mix it well
Stir in the  fried egg pieces and toss it well for 2 minutes.
Combine 1 tsp of cornflour with 1/2 cup of water , add to the eggs and simmer for 3-4 minutes. Garnish with scallions

(If you want  more gravy,mix 2 tsp of cornflour in 1 cup of water,add it to egg  and cook for  4-5 minutes)

Serve warm

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Idichakka Thoran

Ingredients:-

Tender Jack fruit/Idichakka - 1 cup chopped

Grated coconut - 1/2 cup

Shallots chopped/onion chopped - 1

Turmeric powder - 1/2 tsp

Chili powder - 1/2 tsp

Green chilies chopped - 4-5

Ginger chopped - 1 tsp

Garlic chopped - 1 tsp

Mustard seeds

Dried red chilies

Curry leaves

Oil

Salt to taste

Method

In a cooking vessel,add tender jackfruit/idichakka,turmeric powder and salt, and cook it covered by adding a cup of water.

When it is done remove from fire,drain it and allow it to cool

Shred it with mortar and pestle or mixer.

Combine grated coconut, and 1/2 of green chilies and grind it coarsely

Heat oil in a pan and add mustard seeds.When they pop up add diced shallots and dried red chillies.
Fry it for a minute and add curry leaves, green chilies ,ginger and garlic.

Stir fry it for a couple of minutes and add the shredded idichakka.

Sauté well for a couple of minutes and add the coconut paste.

Cook it uncovered for 7-8 minutes ,stirring continously, until the thoran has become dry

Serve warm!!!!!

Cheers!!!!

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Kerala chicken curry

Kerala Chicken curry with coconut milk

Ingredients:-

Chicken - 1/2 kg

Onion chopped - 2

Green chilli split lengthwise - 3

Ginger and garlic chopped - 1 tsp each

Kashmiri Chilli powder - 1 table spoon

Coriander powder- 2 tea spoon

Turmeric powder - 1/2 tsp

Garam Masala - 1 tea spoon

pepper powder - 1/2 tsp or crushed pepper

Mace - 2

Bay leaves - 1
cloves - 3

Curry leaves

Thin Coconut milk - 1 cup

Thick coconut milk - 1/2 cup

Oil

Salt to taste

Mustard seeds

Kerala chicken curry 

Method:-

Clean and cut the chicken into medium pieces

Add chilli powder,coriander powder,Turmeric powder and pepper powder to the chicken pieces along with salt and marinate for 15 minutes.

Crush the ginger and garlic in a mortar and pestle or in a mixer.

Heat oil in a pan and add mustard seeds.when they pop up add chopped onions,curry leaves and sauté well for a couple of minutes

Then add crushed ginger and garlic ,mace and bay leavesand sauté again .When they are soft add the marinated chicken pieces and combine well..stir fry the chicken pieces for 5-7 minutes.

Add garam masala and stir well

Pour thin coconut milk ,mix it well and cook it covered on a medium flame until the chicken is tender

When it is done uncover and add thick coconut milk and simmer for 3 minutes,and remove before it boils

Granish with curry leaves

Cheers!!!

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Kerala Style Beef Biryani

Who doesn't like Biryani? The multi layered rice , succulent meat , spices and herbs , mix of beautiful things? Well We are a big fan...

Everybody has their own versions of Biryani , just like languages in India , some recipes formulated by their favorite restaurant flavor and aroma...While growing up , my bro used to get me this wonderful Beef biryani from a thattukada in Changancherry and I still love it , so does the one from a tiny hotel opposite parel palli..OOh ...Drool..drool..

Recipe for Kerala Style Beef Biriyani

Ingredients:-
For Rice
Basmati Rice - 2 cup
Cinnamon - 2 pieces
Cloves - 5 pieces
Cardamom - 5 pieces
Ghee - 3 tsp
Bay leaves - 1
Salt to taste
Lime juice - 1 tsp
Hot water - 4 1/2 cup
For Beef Masala
Beef - 1/2 kg ( cut into big pieces)
Onion thinly sliced - 2 cup
Green chilli - 4
Ginger chopped - a big piece
Garlic - 7-8 cloves
Tomato chopped - 1
Yogurt/curd- 1/2 cup
Chili powder - 1 tsp
Coriander powder - 1 tsp
turmeric powder - 1/2 tsp
Pepper powder - 1/2 tsp
( Instead of all these powders add 1 or 2 tablespoons of store bought Biriyani Masala )
Garam masala -1-2 tea spoon
Thin coconut milk - 1 cup
Mace - 2
bay leaves- 1
cloves-3
Oil
Mint and coriander leaves chopped - 2 cups( or use 2-3 table spoon store bought mint & cilantro chutney)
For garnishing
cashew nuts - 2 tsp
raisins - 2tsp
Onion finely chopped - 1 medium


How to make Kerala style Beef Biryani
Clean and cut the beef and marinate it with salt, curd  1/2 tsp of garam masala and pepper powder and keep aside for atleast 30 minutes

Soak the rice for 15 minutes and drain it well.

Heat ghee in a cooking vessel and add whole cloves,cinnamon sticks, cardamom and bay leaves and fry for a minute  

Add the rice and fry it for 3-4 minutes. Pour in 4 1/2 cups of water ,salt and lime juice and cook it covered till it is done .Set aside the rice

In a coffe grinder or blender, Grind Green chillies, ginger and garlic to a paste

Heat ghee in a pan and fry Onions, cashew nuts and raisins , one by one until they turn brown and keep aside

In the remaining ghee sauté  Thinly sliced onions, until they turn golden brown. Now stir in the ginger-chilli paste and fry it for 2-3 minutes.

Add chili powder, coriander powder,turmeric powder, or the Biryani masala , garam masala and fry it for 2 minutes

Now stir in the chopped tomatoes ,  mace , bay leaves , cloves,corinader leaves and mint leaves.

Add the marinated beef pieces and combine it well. pour in the thin coconut milk and salt.

Transfer the entire content to a pressure cooker and cook for 2-3 whistles or until the meat is cooked well. if the gravy is loose , slow cook it until the gravy is very thick or a lil dry

Now take a baking dish and brush it with some ghee or butter

Spread a layer of rice in the bottom and beef on the top.arrange the rice and the gravy this way.Garnish with fried onions, cashews and raisins.Cover it with an aluminium foil.

Preheat oven to 350 degress and bake this for 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 10 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 10-15 minutes.)
Veal Biryani can also be made the same way..

Serve with chutney and pickle

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Pavakka - Tomato curry

Bitter gourd & Tomato Curry

Ingredients:-

Pavakka/ Bitter Gourd   chopped – 1 cup

Tomato chopped – 1

Onion chopped – 1 medium

Turmeric powder – ½ tsp

Green chillies  chopped – 3-4

Ginger – a small piece

Garlic – 3-4 cloves

Thin coconut milk – 1 ½ cup

Salt to taste

Oil

Curry leaves

Dry  red chilies

How to make Pavakka – Tomato Charu curry

In a bowl put the chopped Pavakka/bitter gourd with 2 cups of water and squeeze the vegetable well and set aside. This would help reduce the bitter taste to some extent.

Pound Ginger and garlic in a mortar & pestle, or blender and set aside

Heat oil in a pan and add mustard seeds. When they pop up add dry red chilies and stir fry for 30 seconds

Now add chopped onion and curry leaves and sauté well for 4-5 minutes and add ginger and garlic, stir fry it for 3 minutes

Stir in the Pavakka/Bitter gourd pieces  and fry it for 7-8 minutes ,until they start to turn golden.

Add the chopped tomatoes , green chilies,turmeric powder and salt. Combine well and add the coconut milk.

Cook it covered on a low flame for 5-6 minutes. Uncover it and add a tsp of oil and simmer for a minute.Remove from fire and serve warm·Excellent with Rice.

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Carrot & Garlic Pickle

Ingredients:-

Carrot - 4

Garlic diced - 1 cup

Chilli powder - 1 tsp

Turmeric powder - 1/4 tsp

Asafoetida powder - 1 pinch

Fenugreek powder - 1/2 tsp

Lemon juice/Vinegar - 2 tsp

Mustard seeds

Oil

salt to taste

Cut the carrots into medium long pieces,wash and pat dry well

Heat oil in a pan and mustard seeds. when they pop up add carrots and sauté well for 7-8 minutes,sprinkle a little water if necessary.

The add diced garlic and stir fry it again for 5 minutes.

Now stir in red chilli powder,turmeric powder ,Asafoetida and fenugreek powder .

Add salt and remove from fire.Allow it to cool

Then add Vinegar/lemon juice and mix thoroughly

Store in an air tight container.

On alternate days turn the pickle well and keep refrigerated and this pickle will last for 2 weeks

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Kuttanadan Fish fry

Every time I post a Kuttanadan recipe ,some of you might think that I am from Kuttanad.

But I m not..but my Mom is!!!So that was enough for a household to get transformed to a complete kuttanadan diet :)

We had the kutanadan influence even in our breakfast.Believe it or not we had kanji everyday for breakfast ,we loved it so much that we never allowed mom to make anything else in the morning,and on festive occasions Palappam and Duck curry/roast was a must.. I was even ready to take kanji ,cherupayar and mulaku chammanthi to school ;)..But N prefers it only when he is sick 

I bet those who have ever tasted atleast one kuttanadan dish,would never forget the heat of the spices,especially the pepper ,the fabulous taste and aroma of all other ingredients which makes the curry so special :)

Recipe for Kuttanad special fish fry- Fish fried with Spices and curry leaves

Ingredients:-

Fish - 1/2 kg

Red chilli powder - 1 tea spoon

Pepper crushed - 2 - 2 .5 tea spoon

Chili flakes - 1 tea spoon

Ginger Garlic paste - 2 tsp

Vinegar/Lemon Juice - 1 tsp

Curry leaves - 1/2 cup

Salt to taste

oil

Method
Clean and cut the fish into medium pieces, pat dry well(you can use any fish u want,i used tilapia fillet)
In a bowl combine Red chilli powder ,crushed pepper,GG paste,Vinegar/Lemon juice and salt and make a paste.If the paste is too dry add some oil to it.
Apply the paste to the fish pieces and set aside for 30 minutes- 1 hour
Heat oil in a pan , add curry leaves and stir well for 30 seconds.
Then add fish pieces and fry it for 8-10 minutes .Fry all the fish pieces batch by batch, adding curry leaves with every batch

Drain on paper towels and serve warm..

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Nadan Mutton curry

Ingredients:-

Mutton/lamb - 1/2 kg

Onion chopped - 2

Potatoes cubed - 1

Tomato chopped - 1(optional)

Green chillies split lengthwise - 5-6

Ginger chopped - 1 tsp

Garlic chopped - 1 tsp

Cinnamon stick - 1

Bay leaves - 1

Mace -2

Garam Masala - 1 tsp

Pepper powder - 1 tsp

Coriander powder - 1/2 tsp

Thin coconut milk - 1 cup

Curry leaves

Oil

Salt to Taste

Method

Clean the mutton pieces and pat dry

Add 1/2 tsp of Pepper powder and 1/2 tsp Garam masala and salt to the mutton,marinate well and set aside for 30 minutes

Heat oil in a pan and add cinnamon stick ,Bay leaves and mace. Stir fry for a minute and add chopped onions

Sauté the onions for a couple of minutes or until it turns brown. then add Chopped Ginger,garlic and green chillies and stir fry for 2 minutes.

Add the marinated mutton pieces , cubed potatoes ,garam masala and pepper powder and combine it well

Sprinkle a little water and sauté this masala for 7-8 minutes

Now add the coriander powder ,curry leaves and chopped tomato and mix it well

Transfer the entire masala with mutton to a pressure cooker and add the thin coconut milk and required amount of water.

Pressure cook it for 3-4 whistles

After you open the cooker either transfer that to a pan or keep it in the cooker and simmer for another 10 -15 minutes for the gravy to get thick...

This kerala style or Nadan Mutton curry goes well with Appam or Ghee rice

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Madras Style lamb curry

Ingredients:-

Lamb/Mutton chopped - 1/2 kg

Onion chopped - 2

Tomatoes chopped - 2

Grated coconut - 1 cup

Thin Coconut milk - 1 cup

Red chili powder - 2 1/2 tsp

Coriander powder - 1 1/4 tsp

Ginger chopped - 2 tsp

Garlic chopped - 2 tsp

Garam masala - 1 tsp

Pepper powder - 1/2 tsp

Poppy seeds - 1 tsp

Fennel seeds - 1/2 tsp

Cumin seeds - 1 tsp

Bay leaves - 1

Salt to taste

Oil/ghee

Method:-

Clean ,wash and pat dry the lamb pieces

Grind together the grated coconut ,red chilli powder,Ginger&garlic, Poppy seeds,cumin seeds,fennel seeds to make a smooth paste,adding a little water

Heat oil in a pan and fry the onions until brown.Add the spice paste and fry for another 10-12 minutes over a low heat,sprinkle some water in between

Add the lamb pieces ,bay leaves Garam masala,pepper powder and salt.Add the tomatoes and sauté for another 5 minutes.Add the thin coconut milk and stir well

Transfer the entire content into a pressure cooker,add 2 cups of water and cook it for 3-4 whistles.

Uncover it and simmer for further 15-20 minutes for the gravy to get thick.

Serve warm with rice.

Cheers!!!!

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