Chicken cutlet

Recipe for Kerala Style Chicken cutlet 

Ingredients:-
Chicken - 250 gms
Potato - 2
Finely Chopped onions  - 1
Ginger and garlic crushed - 1 tsp
Green chili chopped - 1 tsp
Garam masala -  3/4 tsp
Chili powder - 1/2 tsp
Egg - 1
Bread crumbs - 1 1/2 cup
Salt to taste
Curry leaves
Oil

Cook chicken pieces with salt and 1/2 tsp garam masala , by adding 1/4 cup water, until it is done.

Shred the cooked chicken , or grind it using pulse application of your grinder, for 2 pulse. Cook

the potatoes until tender and mash it well. Heat oil in a pan and add chopped onion, curry leaves,

 green chiles and crushed ginger and garlic until they start to turn golden.When they are well sauteed

add chili powder, garam masala and toss it well for 2 minutes in low flame.Add shredded chicken,

( if you are using minced chicken, add this now and cook it for 20-25 minutes adding 1/4 cup water) 

and salt and combine it well.Saute for 4-5 minutes , stirring continously. Remove from heat and let it cool. Add mashed potato  mix it well with your hands. Take small portions of this mix, make small 

balls  in round, oval or the shape you want .Dip it in beaten egg and roll in bread crumbs and deep fry each cutlets until they are brown.Be sure to cook it in low or medium flame.Drain in paper towels and serve warm with ketch up or onion salad.

Cheers!!!!!

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Carrot Thoran /Stir fry

Ingredients:-

Grated carrot  - 2 cup or 4-5 carrots

Onion chopped - 1 

Grated coconut - 1/4 cup

Ginger chopped - 1/2 tsp

Green chiles chopped - 3

Turmeric powder - 1/4 tsp

Mustard seeds

Curry leaves

Salt to taste

Oil

In a bowl combine grated carrots , Grated coocnut, chopped ginger, green chiles , turmeric powder
and 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 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.Uncover and saute for 2-3 minutes and remove from heat.Serve warm

In Microwave:-

Combine all ingredients and mix well with hands in a microwave safe bowl.You can add oil if you
are using it . Microwave in high power for 4 minutes, open it,, stir well and again cook for a minute.
Let it stand for 2 minutes and remove.

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Tuna-Kovakka Peera Pattichathu

Ingredients:-

Tuna - 1 can

Kovakka/Tindoora  sliced - 1 cup

Grated coconut - 1/2 cup

Turmeric powder - 1/4 tsp

Shallots  or onion chopped - 1/4 cup

Green chilli chopped - 1tsp

Chilli flakes - 1 tsp
garlic - 2 cloves

Ginger chopped - tsp

Kudampuli (fish tamarind) - 2 pieces

mustard seeds

salt to taste

oil

curry leaves

Method:
Grind Grated coconut, green chili and garlic to a coarse paste.Soak kudampuli/fish tamarind in 1/2 cup of water. Heat oil in a pan and put mustard seeds.When they pop up add chopped chopped onionss,,ginger and saute' till they are soft.When they have a flavour add Tuna,Kovakka ,coconut paste ,Kudampuli  with water and chilli flakes and mix it well.Add  salt and curry leaves and cook in a medium flame till it is dry...

Serve warm!!!
Cheers!!!

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Mushroom-White beans Masala

Ingredients:-
Mushroom  chopped - 2 cup
 Canned White beans - 1 cup
Onion chopped - 2
Tomato chopped - 1
Ginger and garlic chopped - 1.5 tsp
Chili powder - 1 tsp
Coriander powder - 1.5 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Bay leaves - 1
Curry leaves
Salt to taste
Oil
 Put 1 cup of  Canned white beans in 2 cups of water and drain well.Heat oil in a pan and add bay leaves and curry leaves, toss it well for a minute.Add chopped ginger, garlic and chopped onions.saute well for 6-7 minutes or until it turns brown.add chopped tomatoes and stir fry till the oil separates. Add chili powder, coriander powder, turemeric powder and combine well. Add chopped mushrooms and toss well for 3-4 minutes. Add drained canned white beans and sprinkle 3 tspns of water and cook it on low flame until it is dry and the mushroom and beans is well coated with masala.Add salt , garam masala and saute for another 2-3 minutes.Serve warm!!!
Cheers!!!!

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Carrot - Potato Mezhukkupuratti

Spicy Sauteed carrot and potato 

Ingredients:-

Potato - 3

Carrot - 2

Onions chopped - 1 small

Garlic - 2 cloves

Chili powder - 1 tsp

Turmeric powder - 1/4 tsp

Garam masala - 1/4 tsp

Curry leaves 

Salt to taste

Oil

Crush Onions and garlic in a mortar and pestle.Clean and Slice the carrots lengthwise and put it in water, if not it may cause potatoes to change color.Heat oil in a pan and  curry leaves, crushed onions and garlic. Saute for 3-4 minutes. Add chili powder , turmeric powder and Garam masala and toss it well for a minute.Add drained potato , carrots , salt and 1/4 cup water. Cover it with a lid and cook for 7-10 minutes or until its is cooked and dry. Uncover and sautee for another 3-4 minutes , stirring frequently. Serve warm

Cheers!!!

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Cabbage Thoran/Stir fry

Ingredients:-
Cabbage Shredded - 1 small
Small onion chopped - 1/4 cup
Grated coconut - 1/4 cup
Ginger chopped - 1/2 tsp
Green chiles chopped - 3
Turmeric powder - 1/4 tsp
Mustard seeds
Curry leaves
Salt to taste
Oil

In a bowl combine shredded cabbage, 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 cabbage-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.Uncover and saute for 2-3 minutes and remove from heat.Serve warm
In Microwave:-
Combine all ingredients and mix well with hands in a microwave safe bowl.You can add oil if you are using it . Microwave in high power for 4 minutes, open it,, stir well and again cook for a minute. Let it stand for 2 minutes and remove.

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Kerala Pork Ularthiyathu - Pork Dry Fry

 Hot and Spicy Kerala  Pork 

Ingredients:-

Pork - 1 kg

Onion chopped - 3

Coconut cuts - 1/2 cup
Green chiles - 3
Garlic chopped - 2 tsp
Ginger crushed - 2 tsp
Turmeric powder - 1/2 tsp

Lemon juice - 1/2 or 1 tsp

Curry leaves

Oil

To Roast and Grind 

Dried Red chiles - 15  OR Chili powder - 1 tbsp

Coriander Seeds - 1/4 cup OR Coriander powder - 2 tbsp

(Cinnamon - 2
Cloves - 6
Cardamom - 5
Bay leaves - 1
Star ANise - 1) OR Garam masala powder  - 1 to 1.5 tea spoon 

Crushed pepper corns - 1/2 tea spoon
( Note :- You can always increase the level of spices here as per your taste.This recipe calls for medium spicy pork)
Method
Heat a pan and add all the ingredients in the roast section and toss it for a minute or 2 in a low flame.( stir continously and be sure not to burn it) Remove and grind it to a fine powder. If you are using all powders then roast it in medium flame for a minute and remove. OR You can  use the spice powders without roasting it 
Marinate the cleaned pork cubes with 1/2 of the roasted powder , turmeric powder and 1 tsp of crushed ginger and salt to taste. Pressure cook this by adding very little water, for 2-3 whistles.Set aside.If you are not using pressure cooker , cook this in a vessel by adding 1 1/2 - 2 cup of water for 25 -30 minutes.
Heat oil in a pan and add chopped garlic, ginger, curry leaves, green chiles, coconut cuts and chopped onions.Saute until they turn golden brown. Add the remaining roasted powder , lemon juice and toss it well. Add the cooked pork pieces and cooking liquid , if there is any and combine it well. Saute this mixture for another 10-15 minutes, until it is dry and brown.
Serve warm!!!!!!

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Kerala Vendakka Mappas

Recipe for Kerala style Vendakka mappas- Okra in creamy coconut sauce

Ingredients:-
Oil - 1 tablespoon
Okra - 250 gm
Onion chopped - 1
Green chili slit lengthwise - 4
Ginger chopped - a small piece
Tomato chopped - 1( optional)
Chili powder - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/4tsp
Thin coconut milk - 1 cup
Garam masala - 1/2 tsp
Crushed black pepper - a large pinch
Thick coconut milk - 1/4 cup(optional)
Salt to taste
Oil - 1 tables poon
Mustard seeds
Dried red chiles - 2

Method:-

Clean and cut the okra into thin lengthy pieces.Heat oil in a pan and saute onion , ginger and green chiles for a couple of minutes and add sliced okra and fry until they are well sauteed , for about 10- minutes

Add chopped tomato fry for a minute , followed by chili powder, corinader powder and  turmeric powder toss it well for a minute.

Add salt , thin coconut milk and boil for 5-7 minutes.Pour the thick conut milk and garam masala and crushed black pepper , simmer for a couple of minutes and remove from heat.

Heat oil, add mustard seeds.when they pop up add dried red chiles. curry leaves and pour over the curry.Serve warm

Recipe courtesy :- Vanitha 

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Simple Dal curry

Ingredients:-
Red Lentils / Masoor dal - 1 cup
Onion chopped - 1
Tomato chopped - 1
Cumin seeds - 3/4 tsp
Chili powder - 1/2 tsp
Garam masala - 1/2 tsp
Turmeric powder -  1/2 tsp
Ginger chopped - 1 tsp
Salt to taste
Curry leaves
mustard seeds
dried red chilies
Oil

Soak red lentils for 15 minutes , drain and cook it covered for 20 minutes(or until it is done), adding 2 cups of water, turmeric powder and salt.Mash it with back of a spoon.Add chopped tomatoes , onions , ginger , chili and turmeric powder ,garam masala  and cumin seeds.Simmer to another 10 minutes.add 1.2 cup water if necessary.Heat oil in a pan and add mustard seeds.when they pop up , add curry leaves, dried red chiles and toss it well.Pour over the curry and serve warm

Cheers!!!!

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Koonthal/Calamari Peera Pattichathu

Squid/Calamari with coconut and tamarind

Ingredients:-

Squid/Calamari/koonthal - 250 gm

Grated coconut - 1 cup
Onion/shallots chopped - 1/2 cup

Green chiles chopped - 3-4

Ginger chopped - 1 tsp

Garlic chopped 1 1/2 tsp

Crushed black pepper corns - 1 tsp

Turmeric powder - 1/2 tsp

Chili powder - 1/4 tsp

Kudampuli/Kokum/Fish tamarind - 2-3 pieces.

Curry leaves

Salt to taste

Oil

Mustard seeds

Method :-

Clean and cut the squid into thin circles.Soak the fish tamarind/kokum in a cup of water and keep

 aside for 10 minutes.Combine Squid rings, grated coconut , chopped green chiles and ginger,

turmeric powder ,chili powder,crushed peppercorns and salt, and mix it well with your hands.

add the soaked  tamarind along with water and let it stand for 5 minutes. Heat oil in a pan 

and add mustard seeds. when they pop up add curry leaves, chopped onions and garlic. 

saute well for 4-5 minutes. Add the squid- coconut -tamarind mix , along with 1/2 cup water, 

and simmer it covered for 20 minutes,or until its is done and dry.( add more water if u think, 

the squid rings are not cooked well.)

Cheers!!!!

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Chana/Chickpea Biryani

Ingredients:-

Basmati Rice - 2 cup

Cinnamon stick - 1

Bay leaves - 2

Cloves- 3

Cardamom-3

Butter - 3 tsp

Lime juice- 1 tsp

Salt tp taste

Hot water - 4 cups ( add 1/2 more cup depending on the rice)

For Channa Masala 

Chana/chickpeas - 1 cup

Onion chopped - 1

Tomato chopped - 1

Green chili chopped - 1

Ginger - garlic paste - 2 tsp

Chili powder - 1 tsp

Coriander powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Garam masala - 1 1/2 tsp

Yogurt - 1/4 cup

Bay leaves - 2

Salt to taste

Butter/oil

mint leaves

For garnish

Cilantro

cashew nuts

Onion finely chopped

Method

Soak Channa for 6- 8 hours. Pressure cook the channa with salt to taste till it is done 3 whistles will be ideal .I used canned Channa, so i dint have to soak  and cook it.

Cooking Rice

Soak the basmati rice for atleast 15 minutes and drain well.Heat oil/butter in a pan and add the whole spices- cinnamon, bay leaves, cloves and cardamom and fry it for a minute. Add the rice and fry it for 3-4 minutes, stirring frequently . Pour 4 cups of water ( some kind need 4 1/2 cups ) , salt and lime juice  and cook  it covered till the rice is done.

Making Masala

Heat butter/oil in a pan and add Bay leaves. add chopped onions and saute well for 5-6 minutes . add chopped green chile, ginger-garlic paste and chopped tomato and saute for 4-5 minutes, or until oil starts to seperate.

Add chili powder, coriander powder, turmeric powder, garam masala and salt and combine it well.

Add the soaked and cooked channa and mix well.Pour 1/4 cup of beaten yogurt and 1/4 cup water ,mint leaves and cook it covered till it is dry.

You can either mix the prepared rice and masala , by simply adding the masala to the rice, mix well and simmering it for 4-5 minutes.or You can layer it in an oven proof or micro wave proof dish and arrange rice and masala in layers , cover it with an aluminium foil and bake @ 350 degree for 10-12 minutes in oven and 6-7 minutes in a microwave.

For garnish, fry finely chopped onions and raisins till golden brown and sprinkle on top of the biryani with chopped cilantro.

Cheers!!!!!!

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Gobi Manchurian

Ingredients:-

Cauliflower - 1 medium
All purpose flour - 1/2 cup
Corn flour - 3 tsp
Chili powder - 1 tsp
Egg (optional)- 1
Salt to taste
Oil for frying
Onion diced - 2 small
Capsicum/Green  bell pepper  diced - 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)
Spring onion chopped - 2 1/2 spoon
Soya sauce - 1- 1 1/2  tbsp
Chili tomato sauce - 1/4 cup or use a mix of chili and tomato sauce.
Corn flour - 1 tsp(optional, for thick gravy)

Method

Boil 4 cups of water and set aside.Clean and cut the cauliflower into medium size florets. Put the cauliflower florets into the boiled water and let it stand for a couple of minutes. drain and pat dry the florets. well (This is to kill all the germs from it)

Combine all purpose flower,corn flour, chili powder,and salt and make a  batter by adding a little water. Dip the cauliflower florets in the batter and deep fry it, till it turns golden brown. Drain on paper towels.

Heat oil in a pan and add diced onions, ginger and garlic.Toss it for a minute and add Green chiles, capsicum and 2 spoons of Spring onion. Saute for 2 -3 minutes.( This should nt be allowed to get sauteed well)
Add, 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 cauliflower florets and combine it well. Take out the seeds from the dried red chili and add it to the pan. Simmer for a couple of minutes and remove .

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

Cheers!!!!

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