Thursday, May 27, 2010

KUTTANADAN MEEN CURRY



Kuttanadan Fish Curry- Meen curry


Ingredients:-

Fish - 1 kg
Shallots - 10 nos
Garlic thinly sliced 1 tsp
Ginger thinly sliced 1tsp
Green chilly - 3
Red chilly powder - 2.5 tsp
Coriander powder - 1 tsp
Turmeric Powder - 1/4 tsp
Fenugreek Powder - 1/2 tsp
Tamarind(Kudampuli) - 4 medium pieces
Salt to taste
oil
Mustard
Curry leaves


1. Clean and cut the fish into medium size pieces
2. In a small bowl mix all the powders with water to make a paste
3. Soak Kudampuli and keep it aside
4. Heat oil in a pan and add mustard seed
5. When the mustard seeds start to splutter add shallots,green chillies,ginger ,garlic and curry
leaves.Saute it till they are soft
6. Add the prepared paste to the pan and fry on a low heat
7. Add the soaked Kudampuli and water .Bring it to boil
8.Add the Fish pieces and cook on a medium heat till the fish is cooked and gravy is thick
9.Before removing from the heat, add 1 tsp of oil to the curry

Delicious kuttanadan fish curry - meen curry is ready to be served.   

Tuesday, May 25, 2010

KAPPA WITH MEEN CURRY
















Ingredians:

>2medium size kappa/Tapioca wahed,Peeled and chopped in to smoll cubes

>1/2 and 3/4 cup grated coconut

>4 smoll green chilly chopped

>1 small red pearl onion/Shallot finely chopped
>1/4 tsp +1/4 tsp termeric powder

>salt to taste

>1 tsp coconut oil

>1/2 tsp mustard seeds
>3-4 Dry red chillies
>1 sping curry leaves
Method :

Wash and cubed pieces thorughlyin cold water;fill a large saucepan water enough to cover the KAPPA and bring to boil.when it boil,drain the water and fill the pan again cold water (just enough to get cooked) and add salt and termeric and cook until the Kappa is soft, when pierced with a fork and knife.
>Meanwhile,prepare the ground coconut mixture.Crush andblend the greated coconut well with finely chopped smoll onion,green chillies ,turmeric powder and a tinge of salt,using your hand OR a mortar- pestle set or put all the ingredients in a smoll food processor and pulse 1-2 times
>When the Kappa is soft and water is evaporated well, add the grated cocunut mixture to this and combine thoroughly,breaking the Kappa cubes with a wooden spatula,to get a semi mashed Kappa and cook for not more than 2 minute.Do a taste- test here and adjust the salt.In anothor pan,heat oil and when steaming hot ,sputter mustard seeds,dry chillies and curry leaves and pour and every thing to the semi-mashed Kappa and stir well to combine.Served with fish curry


KUTTANADAN MEEN CURRY

Ingredians:
>6-7 sliced clean fish
>6-8 sliced onions (smoll)
>4 green chillies
>2 smoll garlic clovers

>1 smoll piece of ginger
>1 spring curry leaves
>2&3 piece of kodam puli
>2 tsp red chilly powder
>1/4 tsp termeric powder
>2 cup thin coconut milk
>1/4 cup thick coconut milk
>2-3 tsp coconut oil
>Methi seeds powder 1 tsp
>Salt to taste
Method :
Kazhuki vruthiyakkiya Meen piceukal 4 ennam ,man chattiyil 2tsp coconut oil ozhikkuka chuakumbol slice cheithu vachirikkunna ,garlic and shallotum cherthu vazhattuka ,green chilly curry leaves add cheyyuka light broun aakumbol Termeric powder,red chilly powder,Methi seeds powder enniva add cheyyuka
Masala moothu kazhiyumbol athilekku 2 cup thin cocunut milk ozhikkuka athilekku Kudam puliyum uppum cherkkuka kurachu boil cheyyumbol athinte sourness cheyyuka puli kuravanegil 2 pices cherkkukayo remove cheyyukayo cheyyam
Athilekku Fishnte picesukal oronnayi melle iduka slow flamil cook cheyyuka
picesukal adhikam ilakkaruthu podinju pokum
ekadesham boil aayi ennu urappakumbol athilekku thik cocunut milk cherkkuka salt check cheithu5-10 minetu slow flamil cook cheyyuka (with out lid) redy aaya curry stovil ninnum irakki vaikkuka athilekku chuvanna mulakum curry veppilayu shallotum thalichittan kooduthal sugandhavum kittunnathayirikkum
Served with Rice or Kappa

Monday, May 24, 2010

brocoli mutta thoran,

BROCOLI MUTTA THORAN


chop onions, green chilli, saute those in a wok... add beaten egg + salt ..pepper ..stir fry it a few mins... add cut brocoli florets ..steam it by covering the wok with the lid for few mins until its done..

MANGO RICE

MANGO RICE


Ingredients:4 tblsp raw PeanutsCurry leaves150 gms Basmati RiceMasala1/2 tsp Turmeric Powder11/2 tsp Mustard seeds6 Red Chillies11/2 cup Grated Green Mango4 tblsp Fresh Coconut, grated1/2 tsp Asafoetida powderFor Tempering1 tbsp Chana Daal, rinsed1 Red Chilli, halved1 tsp Mustard seedsCurry leaves3 tblsp OilHow to make mango rice:* Cook the rice and spread on a platter to cool.* Set aside.* For masala: put mustard seeds, asafoetida powder, red chillies, turmeric powder, and grated coconut in a blender or food processor.* Add half the grated mango.* Blend into a fine paste.* Set aside.* For tempering heat up the oil in a heavy frying pan.* Add mustard, chana daal, red chilli, and curry leaves.* When the mustard seeds splutter, add the peanuts.* Once the dal is golden, add the remaining mango.* Sauté for a few minutes over a medium heat, until the mango is cooked.* Now add the masala.* Cook until the raw smell disappears.* Remove from heat up and set aside.* When the rice is cool, add salt to taste and extra curry leaves.* Stir in the masala little by little, until well blended.* Serve hot with fried.

Chakara Pongal

CHAKKARA PONGAL


Ingredients: • 1 cup Rice • 1/4 cup Green Gram • 1-1/2 cup Jaggery • 2 cups Milk • 1/2 cup Ghee • 4 Cloves (fried in ghee) • 1 tsp Nutmeg Powder • 1/4 cup Cashews (fried in ghee) • 1/4 cup Raisins(fried in ghee) • 4 Cardamoms (powdered)To make Chakara Pongal: • Take rice and moong dal in a pan and roast them until dal starts to change its color. • Now add 3 cups of water , milk and cook it till the rice becomes tender. • In a separate pan take water and add jaggery to it. • Heat it till the later melts completely. • Now mix this with the cooked rice and stir properly. • Add ghee and keep stirring. • Garnish with nuts, cardamom powder and serve.

Chemmeen vada

CHEMMEN VADA



raw chemmeen (small ones, preferably)Green chilliesCurry leavesGingerSaltCheriyulli Grind all of them together, without making them too fine. Roll them out into the shape of a vada and deep fry.

Rasmalai



RASMALAI












baking soda oru nullu* Milk powder 1/2 cup* Maida 1 tbspFor syrup * Paal 2 1/2 cups* Sugar 1 cup* 3 elakkaFor garnishing* Cashewnuts* Pistachios* Almonds Milk powderum sodayum maidayum cherthu kuzachu kurachu neram vekkuga. ennitu orulagalaaki, kai vellayil vechu amarthuga.Adupil oru paathrathil paalu sugar ittu ilakki, elakka podichittu 10 min thilappikkuka (adiyil pidikkathe nokanam). Athil paal kattagal ittu, cherutheeyil 20 min vevikkuga. Venthu kazhiyumbol kattagal pondivarum. Adupil ninnum vaangi thanuppichu fridgil vekkaam.Nuts nurukkiyittu cheyyaamsherikku ithine undaakumbol milk powder+soda+maidakku pakaram paalu thilapichu naranga pizhinju, paalu odachu.....thanuthathinu sesham oru thuniyil parnnu ketti thooki idanam (vellom muzhuvan vaarnnu povaan......ennittu aa paal katti upayogichu urulakal aaki upayogichaal.....adipoli aayirikkum....rest same......that is the traditional way....ippol njan ingane aanu undaakaaru....mele ittathu aadyam cheytha recipe aanu
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Rava bonda

RAVA BONDA

Rava (varuthathu) 3 Cups, Aripodi 1 Cup, Thairu 1 Cup, Cashew Bits, Pachamulagu 3SaltOil Rava muthal uppu vareyulla cheruvagal nallathu pole mix cheythu, kattiyayi kuzhaykuka. Urulagalaaki choodu ennayil varuthedukkuka. Thenga chammandiyodoppam nannayirikkum.

Godhambu Payasam

GODAMBU PAYASAM


Broken wheat - 250gCoconut – 2Jaggery - 500gRaisins - 10gCashewnut - 10gGhee -3tspCardamon - 5gDry ginger powder - 10gCumin powder - 10g.Grate the cocount. Add 1/2 glass warm water to the grated coconut.Extact the first milk.Extract the second milk by adding 1 1/2 glass warm water.Agian repeat the process to extract the third milk. Fry Broken wheat lightly in one teaspoon gee.Cook the wheat and bring to boil .When it thickness to a semi solid consistency,add powdered jaggery.Add the second and third milk and boil.Then add third milk. fired nut,raisins,powdered caramom,ginger and cumin.Mix well and remove from fire immediately

MYSORE PAK

MYSORE PAK

1 cup kadalapodi1 cup Neyyu2 Cup Panjasaaraadyam kadalapodi nallathupole chuvakke varuthedukkanam....onnu thanuthittu, kadalapodi neyyil kuzhachu vekkanam (kattakal illathe)....Oru kattiyulla paathrathil panjasara ittu 1/4 cup vellom ozhichu adupil vekkanam....athu nallathupole thilappikkanam....full time elakkikondirikkanam....oru nool paruvam aavumbol, neyyil kuzhachuvecha kadalapodi ozhikkanam....nallapole ilakkanam....pathrathil ninnum vittu varunna paruvathil, neyyu purattiya oru paranna pathrathil ozhikkanam (ithu adyame cheythu vekkanam)....oru 10 mins sesham venda aakrithiyil varanju vekkanam....veendu thanukaan vekkanam.......panjasara oru nool paruvam aayo ennu nokaan....oru glassil vellom eduthu (adyame eduthu vekkaam) athilekku oru thulli uttichu nokoo...alinju pokaathe athu adiyil urundu kidakkunnengil correct paruvam....panjasaara ithilum kooduthal aayal mysore pak kallavum...oraal sahayathiu undengil valare nallathuchila recipesil kadalapodi varukkenda avishyam illa ennu parayum....njan varukkarundu....athinntte pacha taste enikku ishtamalla....varukkunnathukondu prathyega tastum anu....Pinne venamengil nutsum kismissum idaam.....

VETHA KOZHAMBU (a tamilian dish)

VETHA KOZHAMBU (a tamilian dish)

Tamarind (dissolved in water) - 3 cupsSambar Powder - 2 tspTurmeric Powder - 1/2 tspBlack Pepper powder - 1 tspSalt - as neededRice flour - to thickenSeasoning:Oil - as neededMustard - 1 tspUrad Dal - 1 tspChana Dal - 1 tspAsafoetida - 1/2 tspCurry LeavesPour little oil in a non-stick vessel. crackle mustard seeds. Fry urad dal and chana dal and then, add curry leaves. Add asafoetida, turmeric powder, pepper powder and sambar powder. When the masalas are cooked a bit, add the tamarind (which is dissolved in water). Boil it till it reduces to about 2-2 1/2 cups. Remember not to stil when you have just poured in the tamarind water; this would give a bad taste to any curry. When it has reduced, add a mix of rice flour + water to it in order to thicken it. You can use corn flour too. Add this as per your needs as to how much thick the curry should be. Add fried vathal of chundakai or Manathakkali (Marthangalikka). Serve hot with rice.

Paal Peda (milk peda)


PAAL PEDA


milk powder-2ccondensed milk-1 canvenna-1/2 cvenna urukki edukkanam. adhilekku milk powderum condensed milk cherthu mix cheyyannam...athu adupil vechu nallathupole kurukki edukkanam...paruvam aavumpol sideil ninnum maari oru mass aayi kittum....fulltime elakki konde irikkanam.....venamengil shakalam eduthu urutti nokkaam....ennittu onnu cool cheythittu venda aakrithiyil shape cheythedukkanam. (kooduthal cool cheyyenda...handle cheyyan paakathinu cool cheythaal mathi)...nuts or cashew press cheythu vekkam....venamengil 2tsp velathil saffron or food color mix chythu cherkkam, to make it colorful.......enikku ishtamalla....ee recipe kurach time consuming aanu oru 30 mins edukkum kurukki varan...pinne ithu microwavilum undaakaam....pakshe valare careful aayirikkanam....venna oru 45 sec vechu urukki edukkam...baaki items add cheythu mix cheythittu oru 2-5 mins vekkendivarum (depends on microwave type)......pakshe every 30 secs ilakki kodukkanam....illengil pathanju thoovi pogum...
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INJI THAIRU

INJI THAIRU


Thenga-1/2 cupInji arinjathu -1/2 cuppachamulaku-4-5upputhairu-1 cupkarivepilathengayum injiyum pachamulakkum arachu thairil kalakkuka. athilekku karivepila arinjidukayo allengil kadukku pottichu karivepilayum uakkamulakkum vazhatti idugayao cheyyam....sadarane inji thairil thenga cherkarilla....thenga ozhichu baaki ellam angu thairil cherthilakkukaye ulloo....ithu entte oru variation aanu...ithintte oru minus, thenga upayogichal annu thanne theerkanam....veetil onathinu oru dish ithayirikkum..

Oru leeky stir fry

ORU LEEKY STIR FRY

Leek-1(podiyayi arinjathu)kochulli arinjathu-1urulakizhangu -1(puzhungi cube cheythathu)peechinga-1(kazhnangal akiyathu)Pachamulagu-2 arinjathumulagupodi-1/2tspmallipodi-1tspmanjapodi-1/4 tspuppuEnna-2 tbspkadugukarivepilaenna choodaki kadugum pottichu, karivwpilayittu vazhattanam...ennittu athilekku leek, ulli, pachamulagu, manjapodi ittu nallathupolevazhattanam...athu light brown aavumbol ella podiyum ittu ilakkikodukkanam...ennittu urulakkizhangum, peechingayu aavishyathinu uppu ittu nallavannam ilakki moodivechu 5-10 mins cherutheeyil vevikkanam...ennittu moodi thurannu onnukoodi ilakki vaangi vekkuka......Leek-1(podiyayi arinjathu)kochulli arinjathu-1urulakizhangu -1(puzhungi cube cheythathu)peechinga-1(kazhnangal akiyathu)Pachamulagu-2 arinjathumulagupodi-1/2tspmallipodi-1tspmanjapodi-1/4 tspuppuEnna-2 tbspkadugukarivepilaenna choodaki kadugum pottichu, karivwpilayittu vazhattanam...ennittu athilekku leek, ulli, pachamulagu, manjapodi ittu nallathupolevazhattanam...athu light brown aavumbol ella podiyum ittu ilakkikodukkanam...ennittu urulakkizhangum, peechingayu aavishyathinu uppu ittu nallavannam ilakki moodivechu 5-10 mins cherutheeyil vevikkanam...ennittu moodi thurannu onnukoodi ilakki vaangi vekkuka......
Nadan Kozhi Curry


Ingredients:

Chicken-1 kg
Potatoes- 2 medium
Onions – 2 medium chopped
Tomatoes- 2 medium chopped
Curry leaves- few
Green chili paste- 3 tsp
Ginger & garlic paste – 2 tsp
Turmeric powder – ¾ tsp
Red chili powder- 1 tsp
Coriander powder 4 tbsp
Pepper – ½ tsp
Coconut paste - ½ cup
Coriander leaves – chopped
Salt to taste
Coconut oil
Whole spices- cinnamon, clove, cardamom, aniseed

Method: 1. Wash the chicken and toss with lemon juice and keep aside. In a deep saucepan pour some oil and drop the whole spices and curry leaves. 2. Then add the onions and sauté till transparent then add the chili paste and the ginger& garlic paste. 3. Mix well and add the tomatoes and the spice powders then cook till the tomatoes are pulpy. 4. Now add the chicken and salt and pour some water for the chicken to cook. 5. When the chicken is almost done add the coconut paste and let it cook in simmer for about 15 mins. Garnish with coriander leaves. Goes well with parota, chapatti, dosa appam etc…