Kerala Chilly Chicken

Here is the tasty chillie chicken recipe to try out for one of your special dinner days!!!!!!!

Ingredients

Chicken                                                    - 1 Kg ( Boneless and skinless, cut into small cubes)

Green Capsicum                                     -  1 (diced into small cubes) 

Spring Onions                                         - 1/2 cup (chopped)

Onion                                                       - 2 ( medium size, chopped)

Green Chillies                                         - 2 (large , chopped )

Ginger                                                      - 1 Tbsp (cut into small pieces) 

Garlic                                                       - 1 Tbsp (cut into small pieces) 

Red Chilly Powder                                 - 1 tsp

Black pepper Powder                            - 1 tsp

Tomato Sauce                                         - 3 Tbsp

Hot and Sweet Sauce Chillie sauce      - 2 Tbsp

Soya Sauce                                              - 1 Tbsp

Salt                                                           - 1 1/2 tsp ( alter as per your taste)

Oil                                                             - For Frying 

For Marinating

Eggs                                    - 2

Cornflour                           - 3 Tbsp

Red Chilly Powder           - 1 tbsp

Soya Sauce                        - 1 Tbsp

Tomato sauce                   - 2 Tbsp

Maida                                 - 2 Tbsp

Ginger Paste                     - 1/2 tsp

Garlic Paste                      - 1/2 tsp

Salt                                     - 1 tsp 

Lemon juice                          -1 tsp
Chop curry leaves                   - 1 pinch

Preparation

1. Mix all the ingredients for the marinade to a smooth paste, without adding water.Make sure there are no lumps. 
2. Add the chicken pieces to this and mix well so that the marinade gets coated to the pieces. Now keep this for 1 -2 hours, in the refrigerator.
3. Heat oil in a pan. Once it is hot, put the chicken pieces and deep fry them until the color turns brown. Drain them in a paper towel and keep aside. 
4. Heat a Wok (thick bottom pan) and add 2 Tbsps of oil. Once it is hot, add ginger, garlic and green chillies. Saute them for a minute. 
5. Now add the sliced onions and salt. Saute this till the onions turn brown and soft. 
6. Now add the capsicum and saute for another few minutes. 
7. Add the spring onions once the capsicums are soft and reduce the heat. 
8. Now add the red chilly powder, tomato sauce, hot and sweet red chillie sauce, soya sauce and pepper powder. Stir this for a minute.
9. Finally add the fried chicken pieces and mix well so that the gravy is coated on the  pieces. Stir for another few minutes before removing from the heat.

The Chillie chicken is ready to go the table...It makes a great combination Kerala Paratta /  Rice

Semiya Pulihora

Ingredients: 2 cups vermicelli
juice of 1 large lemon, adjust
3-4 tbsps roasted peanuts
salt to taste
Tempering/Poppu/Tadka:
1 tbsp oil
1 tsp mustard seeds
1/2 tbsp urad dal/minappa pappu/split gram dal
1 tbsp channa dal/senaga pappu/bengal gram
2 dry chillis, tear and de-seed
1/4 tsp hing
1/2 tsp grated ginger
2 green chillis, slit
1/4 tsp haldi/turmeric pwd/pasupu
8-10 curry leaves

1 Bring 5 cups of salted water to a boil. Add the vermicelli and cook for just under 4 mts. Turn off heat and strain. Pour 2 cups of cold water and strain the water completely. Add 2 tsps of oil and combine.
2 While the vermicelli is cooking in the hot water, prepare the seasoning. Heat oil in a vessel, add the mustard seeds and as they begin to sizzle, add the dals and allow them to turn slightly red, add curry leaves, green chillis, grated ginger, red chillis and stir fry for 30 secs. Add asafoetida and turmeric pwd, roasted peanuts and combine. Turn off heat.
3 Add salt to taste and lemon juice to the seasoning and combine it well and pour over the vermicelli and mix well.
4 Taste and if you feel that it needs more tang, add more lemon juice accordingly.

Idlis with Pappula Podi

Ingredients:
6 left over idlis, crumbled
1 onion, finely chopped
big pinch turmeric pwd
1/2 tsp coriander pwd
salt to taste
1/2 tbsp oil
Grind to a coarse pwd:
1/2 tbsp grated coconut
1 tbsp roasted gram dal/putnala pappu/dalia
2 dry red chillis, tear and de-seed
For tempering/poppu/tadka:
1/2 tsp mustard seeds
1 tsp urad dal/minappa pappu
pinch of asafoetida/hing/inguva
few curry leaves

1 Heat oil in a kadai, add mustard seeds and let them splutter. Add urad dal and let it turn red. Add curry leaves, asafoetida and turmeric pwd.
2 Add chopped onions and saute till they turn transparent. Add coriander pwd and combine. Add the ground roasted dal pwd and combine. Add the crumbled idlis and combine. Cook for a mt. Adjust salt, if required.

Dondakaya Pappula Podi (Ivy gourd With Spiced Chickpea Powder)

Ingredients:

250 gms /1/4 kg Dondakayalu/Tendli/Ivy Gourd/Gherkins
1/2 tsp cumin seeds
10-12 curry leaves
1 large onion, finely sliced
1/2 tsp red chilli pwd
pinch of coriander pwd
salt to taste
1 1/2 – 2 tbsps oil
Grind to a fine powder (Pappula Podi)
1 tbsp dry coconut, grated
1-2 garlic cloves (optional)
2 dry red chilies, dry roast for a mt
pinch of cumin seeds, dry roast for a mt
1 1/2 tbsps roasted chickpeas/dalia/putnala pappu
pinch of salt

1 Wash dondakayalu and nip the tip and tail ends. Slice them into thin pieces and keep aside.
2 Heat a heavy bottomed cooking vessel, add oil, once hot, reduce to medium flame. Add cumin seeds and curry leaves and fry for a few seconds till the aroma emanates the kitchen.
3 Add the dondakaya pieces and saute on medium heat for 3 mts. Add the sliced onions, reduce to low flame, place lid, let it cook, approx 15 minutes. Keep checking in between, sauteing them so that they don’t burn. The sauteed tindora will lose moisture and begin to have a wrinkled appearance. Remove lid at this stage and saute on low for 7-8 mts.
4 Add salt and turmeric pwd and mix well. Saute on medium heat for 5-6 minutes, keep sauteing so that it doesn’t burn. Add red chilli pwd and coriander pwd and mix. Cook on low-medium flame for another 12-15 mts, without lid. Add pappula podi and mix well. Turn off heat.
5 Serve hot with steamed rice.

Vankaya Gasagasala Kura Recipe

Ingredients:1/4 kg purple brinjals, wash and slice
1 1/2 tbsps oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp ginger garlic paste
1 tsp red chilli pwd
1 tsp coriander pwd
pinch of roasted methi/fenugreek/menthi pwd
pinch of roasted cumin pwd
3 tbsps khus khus/gasagasalu/poppy seeds, roasted and ground to a paste
1 1/2 tbsps jaggery or sugar (adjust)
very small lemon sized tamarind, extract pulp
salt to taste

1 Add a tbsp of oil in a cooking vessel, add the eggplant slices and roast them till brown on both sides. Remove and keep aside.
2 In the same vessel, add the remaining oil. Once hot, add mustard seeds and as they dance around, add the cumin seeds and allow to splutter. Add ginger garlic paste and saute for 2-3 mts.
3 Add salt to taste, red chilli pwd, turmeric pwd, coriander pwd, cumin pwd, roasted methi pwd and combine well. Add 1 3/4 cups of water and cook for 3-4 mts, till it comes to a boil. Add the roasted khus khus paste, tamarind extract and jaggery and cook on medium high flame for 3 mts.
4 Cover with lid and cook on medium low flame for 5 mts. Keep checking in between and stir fry to ensure it does not stick to the pan. Add the roasted brinjal slices and cook on low to medium flame for 15 mts or till the gravy turns thick. Turn off heat.
5 Serve with rice or roti.

Gongura Mutton – Mutton cooked in red sorrel leaves

 

 

Ingredients:1 kg mutton, washed and drained
2 cups packed freshly picked, washed red sorrel leaves
4 medium sized onions, finely chopped
2-4 green chillis, slit (adjust)
1 tbsp coriander pwd
1 tsp cumin pwd
1 1/2 tbsp oil
Marinade:
1 cup curd
1 1/2 tbsp ginger garlic paste
1/4 tsp turmeric pwd
1 tsp salt
1 tbsp red chilli pwd
juice of small lemon
Garam Masala Pwd:
5-6 cloves
1 1/2″ cinnamon
2 cardamoms
2 star anise/anaas puvu/biryani puvvu
1 tbsp khus-khus pwd

1 Marinate mutton pieces in curd, salt, turmeric pwd, chilli pwd, ginger garlic paste and lemon juice and keep aside for half an hour. Pressure cook till the mutton is half cooked.
2 Lightly dry roast the spices under ‘garam masala pwd’ for 3-4 mts and cool. Grind the spices to make a powder. Keep aside.
3 Heat oil in a heavy bottomed vessel. Add the onions and green chillis and saute till transparent.
4 Add the sauted onions to the pressure cooked mutton pieces and cook on high heat for 2-3 mts. Add coriander pwd, cumin pwd and garam masala pwd and combine well. Add a cup of water and adjust salt. Bring to a boil and reduce heat and cook for another 10-12 mts.
5 Add the washed gongura leaves by roughing tearing them and combine well. Place the lid and cook till the mutton has turned soft and the leaves have blended well with the mutton masala base.
6 Serve hot with white rice or rotis.

Sorrel Stew (Gongura Pulusu)

Recipe Ingredients

1		Sorrel
		(with sour leaves and red stems)
1		Onion
1 teaspoon	5ml	Oil
1/2 teaspoon	2.5ml	Black mustard seeds
1/2 teaspoon	2.5ml	Peeled black gram dal
1		Asafetida
1/3 cup	78ml	Bengal gram dal
2 teaspoons	10ml	Chile powder
2		Green chiles
		Salt - to taste

Recipe Instructions

1. Pluck the sorrel leaves. Clean well. Add 1/2 glass of water and cook.
2. Chop the onion into medium sized pieces. Chop green chiles. Add to the sorrel. Add chile powder and salt.
3. Boil bengal gram dal in one glass of water. Add to the sorrel. Stir. Cook until thick.
4. Fry mustard seeds, black gram dal and asafetida. Season.

Panneer Appam

Ingredients
Panneer : 125 gm

Maida : 250 gm

Sugar : 250 gm

Peppercorns : a little

Cardamom : a little

Ghee : as needed

Method
Grind panneer to a paste.

Powder cardamom and peppercorn.

Mix a cup of water with sugar in a vessel and heat on a low flame.

When the sugar dissolves, remove the vessel from the stove and let it cool.

Mix ground panneer, maida, cardamom powder, pepper powder and sugar syrup to a batter without lumps.

Heat ghee in a frying pan.

Add a spoonful of batter to ghee and fry the appams till they are golden.

Palaakottai Erisaeri

Ingredients

Palaakottai ( jackfruit seed ) : 30

Lime : ½

Coconut : ½

Green chilli : 3

Garlic : 3 pods

Cumin : 1 tsp

Mustard : 1 tsp

Turmeric powder : ½ tsp

Ghee : 2 tbsp

Dry red chilli : 1

Curry leaves : a little

Salt : as needed

Method

Peel skin of palaakottai and cut into two.

Boil with 2 cups of water.

Grate coconut.

Grind coconut with green chilli, garlic, cumin, salt to a paste.

When the palaakottai is cooked, add ground paste, turmeric powder and boil for 5 minutes.

Mash the contents well and remove the pan from the stove.

If needed add some water.

Add lime juice and stir well.

Heat ghee in a frying pan.

Add mustard, chilli, curry leaves and when mustard splutters transfer to the contents.

Serve erisaeri hot, with rice, poori and chappathi.

Puli Kuthi Upperi

Ingredients:
Raw Rice           50 grams.

Tamarind           Size of a lime

Red Chillies       Five or six as per the Spicy Tooth ( ahem...like sweet tooth).

Asafoetida         A small piece.
Turmeric powder, Salt.
Sesame seeds & Mustard for garnishing.

Curry Leaves.    A Pinch

Ladies Fingers.   5
Potatoes            .2 big ones.
Brinjals               3.No:

Raw Banana       1No:

Method:

Cut all the vegetables into pieces(as for Sambar). Extract tamarind juice and add water, so that the extract is two to three inches above the vegetables. Add salt and turmeric powder and asafoetida and boil.

Meanwhile soak the rice in water for ,say, 15 minutes , drain and fry in a dry kadai. Add the chillies after a few seconds and stir & keep frying on low flame till the rice turns golden brown. Remove and powder in the blender coarsely.

Once the vegetables are done, remove from fire. Keep a big kadai or the Pressure cooker vessel on the flame. Add three teaspoons or more of Coconut oil. Add mustard seeds and subsequently the sesame seeds. Add curry leaves and pour the vegetable/tamarind gravy. Lower the flame. Stir well and add the powder. Make the flame very low and keep this closed. It will be ready in a few minutes.( If you want it like dry vegetable dish, add more powder). This will be like a gravy.

Remove from fire and add a spoon of coconut oil.

Presto ! The dish is ready.

The powder can be made well ahead and stored in dry bottles.

REAL NADAN SWADUKAL: Koorkka Olathiyathu

REAL NADAN SWADUKAL: Koorkka Olathiyathu

Koorkka Olathiyathu

Ingredients:-

Koorkka or Chinese Potato - 1 cup (Chopped into small pieces)

Onion - 2 or 3 (Medium)

Red chillies broken – 3 or 4

Garlic - 2 cloves

Curry leaves - few

Green Chillies - 1

Tumeric powder- a pinch

Grated Coconut - 1/2 cup

Salt to taste

Oil – 2 tsp

Method:-
Wash the koorkka properly and scrape the skin. Immerse it in water. Cut them into bit pieces. Take a pressure cooker add 1/4 cup of water along with the chopped koorkka, salt, tumeric powder and green chillies. Cook until its well done and then drain the water and keep the koorkka aside. Grind the onion, red chillies and garlic togther coarsely and keep them aside. Take a kadai or wide pan and heat the oil and add the crushed ingredients, curry leaves and grated coconut. Stir fry them for couple of mins and then add the cooked koorkka. Cook on medium flame for 10 mins until it turns dry. Serve hot with rice.

Keerai Molakootal

Ingredients:


Spinach/Palak/keerai - 1 bunch (serving for 2 people)

Salt

Turmeric powder

Toor Dal - 1 cup (well cooked)


Grinding:

Coconut grated/powder - 1/2 cup

Red Chilli - 1

Milagu/Black Pepper- few

Cumin Seeds/Jeera- 1tsp

"Cumin Seeds and Black-pepper are two another healthy Ingredient"



Seasoning:

Mustard Seeds -1 tsp

Asafoetida Powder a pinch

Cumin seed - 1/2 tsp

Ulud dal - 1 tsp


Method:

Cut keerai finely, add salt, turmeric powder and sprinkle some water and cook keerai for few minutes and keep it aside. Now take the blender add the blending material (coconut, red chilli, black pepper and cumin seeds) and grind it to a paste and add little water to it so that the kootu would have a gravy effect. Now take a frying pan and do the seasoning (mustard seeds, asafoetida powder, Cumin seeds and Ulud dal). Note fry the Ulud dal well. Now add the cooked keerai, toor dal and the ground paste and saute well and cook it for few minutes. Keerai moolakootal is ready to be served with hot steamed rice/rasam rice/ rotis..

Thattukada Chicken Fry

IngredientsChicken drumsticks - 4
Ginger-Garlic paste - 1tsp
Coriander powder - 3/4tsp
Red chilli powder - 3/4tsp
Turmeric powder - 1/8tspGaram masala powder - 1/2tsp
Rice flour - 1/2tsp
Salt - to taste
Coconut oil - 1/2cup
Curry leaves - 2 to 3
sprigsGreen chillies - 5
Lemon - 1
 
 
Method1
.Clean the chicken drumsticks,Pat dry and make few slits on them
 
            2.Make a paste of all the marinade ingredients using lime juice
            3.Marinate the chicken for an hour atleast,refrigerated
            4.Heat the oil in a pan and fry the chicken in medium-low heat till brown on all sides and drain               exces on kitchen paper
            5.In the same oil deep fry curry leaves and slit green chillies(remove the seeds from the chillies to reduce heat)6.Garnish the fried chicken with lemon wedges,fried curry leaves & chillies...
Serve Hot....

DAL MUSHROOM

INGREDIENTS

Tuar dal-1/2 cup,ginger-garlic paste-1tbsp,1 green chilli chopped finely,coriander afew, 4 small mushroom soaked in cold water r 20 min then cut into small pieces,dry mango pwd-1/4 tsp,chilli pwd-1/2tsp,salt to taste,haldi pwd-1/4tsp,oil-1tbsp,currypatta-a few.coriander a few.,rai-1/4tsp,jeera-1/4tsp.


METHOD

1.Take cooker while boiling dal add mushroom with it and boil it.

2.Once dal is done keep it aside .

3.Take a kadai pour oil,add rai and jeera,ginger-garlic paste,green chilli,curry patta and sautee.

4.Add masalas' dry mango pwd,red chilli,haldi pwd,and salt and mix well.

5.Now add boiled dal with mushroom to this let it simmer r a while .

6.Garnish with coriander and serve with hot parathas or rice.

DALIAKHICHDI

INGREDIENTS


1 cup dalia(half-broken wheat), moong dal-1 cup,1/2 carrot(cut into small peices),peas 1/2 cup,1 small onion cut finely,1 small tomato cut finely,1 greenchilli cut finely,currypatta a few,ginger -garlic paste(1 tbsp),ghee-2tsp,chilli pwd 1/2tsp, haldi pwd a pinch,salt to taste,water-6 cups



METHOD

1.Roast the dalia n a cooker til it turns slightly brown..take out from the cooker and keep it aside.

2.Pour ghee inside the cooker add ginger-garlic paste,currypatta,green chilli and saute.

3.Add the veggies add onion,tomato,peas and carrots and saute.

4.Add the masalas' haldi pwd,chilli pwd and salt and mix well.

5.Add water (6 cups) and moong dal and mix well close cooker ,after 3 to 4 whistles switch it off.

6.If the khichdi is too watery u can allow it to cook r one more whistle if it is too thick add 1 cup of water and let it boil some more.

7.Once done serve it with spicy pickle and papad.

PAPPAYA ULARTH

Pappaya Ularthu

NADAN RUCHIKAL

Ingredients:-

Raw Pappaya cut lengthwise - 1/2 kg

shallots chopped - 5-6 nos

Garlic crushed - 2 tsp

Green chillies - 2-3 nos half slit

Turmeric powder - 1/2 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 needed
• Remove 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

KAPPA &BEEF CURRY

Kappa & Beef Curry

Seasoned Tapioca and Beef curry

Ingredients:-

Kappa/Tapioca - 1 kg

Grated coconut - 1 cup

Turmeric powder- 1/4 tsp

Small onion chopped - 2 tsp

Green chiles slit lengthwise - 4

Cumin seeds - 1/2 tsp

Curry leaves

Salt to taste

Clean and cut the kappa into small pieces. Cook it covered by adding turmeric powder and salt, for 20 minutes or until it is well cooked. Drain and set aside.Grind grated coconut, green chiles, onions and cumin seeds to a corse paste by adding salt and very little water. Mix coconut paste and curry leaves with the cooked kappa and mash the kappa with the back of the spoon , and combine it well.Simmer for 3 minutes and if needed pour one tsp of oil on the top of it . Serve warm.

 Beef curry

For the marinade

Beef - 1 kg

Chili powder - 1 1/2 tsp

Coriander powder - 1 tsp

Turmeric powder - 1/4 tsp

Garam masala - 3/4 tsp

Salt to taste

For the Gravy

Onions chopped - 2

Tomato chopped - 1

Coconut cuts - 1/4 cup

Green chili - 3

Ginger crushed - 2 tsp

Garlic crushed - 2 tsp

Chili powder - 1  tsp

Coriander powder - 1 tsp

Garam masala - 3/4 tsp

Curry leaves

Bay leaves

Salt to taste

Combine all the ingredients for the marinade and rub it with the beef and set aside for 15 minutes to 1 hour. Pressure cook the marinated beef for 3-4 whistles , by adding a couple of tspns of water.

Heat oil in a pan and add bay leaves and curry leaves.add the coconut cuts and fry it 4-5 minutes. stir in the chopped onions, green chiles and saute for 5-6 minutes, or until soft. add crushed ginger and garlic and combine well. Add tomatoes and saute for another 2 minutes.In a cup of water combine chili powder, coriander powder and  garam masala and pour it to the pan.bring to boil and add the cooked beef piecesand salt to taste . Simmer for 15 minutes and serve warm.

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.   

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

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…