Thursday, December 17, 2009

Varutharacha Sambar(Palakkad style)

This preparation of sambar has been liked by many people as it is different from the rest.Just try this preparation with Rice or idlis..

Toor daal-2 cups
Ash gourd/winter melon/white gourd-1/4 kg
Shallots- 10
Drum sticks-2
Tamarind Juice-1/2 cup
Asafoetida-1 tsp
Turmeric Pwd-1/2 tsp

For Grinding:
Corriander seeds-1/4 cup
Red chillies-5-6
Coconut-1/2 cup
Curry leaves-1 string
Fenugreek seeds- 1tsp

For Seasoning:
Red chillies
Curry leaves
Fenugreek seeds

Salt and oil as desired.
Pressure cooker Toor daal for 5 whistles with turmeric pwd and salt.
Now add all the veggies  xcept tomatoes and boil till half cooked.
Add the tomatoes and tamarind juice.
Grind all the ingrediants into a fine paste
Add the ground masala to the boiled ingrediants.
Add Asafoetida now and once boiled season sambar.

Serve hot with rice or idlis.

Tuesday, December 15, 2009

Chemmeen(Prawns) Ularthiyathu

This is one dish which always tastes good in whatever form you prepare.One of our favourite recipes...

Prawns-250 gms
Shallots-1/4 kilo
Ginger-1 small piece
Garlic-4-5 cloves
Green chillies-4
Coconut pieces-1/2 cup
Curry leaves-2 strings
Turmeric pwd-1/2 tsp
Chilly pwd-1 tsp
Corriander pwd-1 tsp
Garam Masala-1 tsp
Coconut oil and salt as required

Clean and devein prawns and boil in some water wth salt,turmeric and lemon
Adding lemon while boiling helps reducing the smell of prawns
Now heat some coconut oil in a kadai
Add ginger,garlic,coconut pieces,shallots,green chillies and curry leaves and fry till brown
Add all the masalas
Now add the prawns and saute for sometime

Serve with Kerala Porotta.

Wednesday, December 9, 2009

Cakes I baked

It was my hubby's B'day on Nov 22nd and I had baked 2 cakes which came out quite well.Here r the pics!!!

Tuesday, December 8, 2009

Cherupayar(Green Gram) Masala

During my younger days, my mother used to feed me dishes which had green gram as a major ingredient. She used to say that eating these food kept one healthy and resistant to common ailments. I would have appreciated what she told, much better, if I was aware of the health giving qualities of this wonderful pulse which formed an essential ingredient in all her dishes.

Last night I decided to make Green Gram masala n here u go!!!!

Green Gram whole-1 Cup
Onion-1 Big
Green chillies-2 chopped
Ginger/Garlic crished-1 Tbs each
Cumin-1/2 tsp
Corriander leaves-1 string

Turmeric Pwd-1/4 tsp
Chilly pwd-1 tsp
Corriander pwd-1 tsp
Garam masala-1/2 tsp
 Oil and salt as desired.

Pressure cook the green gram
Heat pan, add oil and splutter Cumin seeds
Add ginger,garlic,onion and green chillies
Once the onion turns light brown, add tomatoes  and saute till soft
Add all the masalas and salt
Now add the boiled green grams from the cooker and bring to boil
Granish with corriander leaves and chopped onions(soaked in some freshly squeezed lemon juice).

Serve with chappathi,rice or Puttu.

Nadan special chicken curry

Donno why am again in a mood to post a chicken recipe.This can be cooked in a very simple way and has been shared by my neighbour whom I affectionately call as 'Thatha'.My Hubby has named this dish as 'Thatha's chicken curry' and it goes excellently well with Palappams.

Chicken-1/2 kilo

For Grinding
Corriander pwd-2 Tbs
Chilly pwd-2 Tbs
Turmeric pwd-1/2 tsp
Onion-2 big
Ginger-1 small piece
Garlic-4-5 cloves

For seasoning
Shallots-1 handful
Green chillies-3 slit
Curry leaves-2 strings
Ghee,oil and salt as desired.
Coconut milk-1 cup
Saute Chilly Pwd,Corriander Pwd and Turmeric Pwd in a pan for sometime.
Grind it in a mixer with very less quantity of water.
Add onions,ginger and garlic to the mixer and grind well.
Heat oil in a kadai and saute the ground masala in oil till the raw smell goes.
Now add chicken to this and very less quantity of water again and close the vessel.
Chicken has to be cooked in this masala.
Once the chicken gets cooked,add coconut milk to this.
Please note that you can either take fresh coconut milk or put 3 Tbs of coconut milk pwd in a mixer with water and take the milk.
Finally saute the shallots,green chillies and curry leaves in ghee and season the curry.

Serve with Palappam or Idiyappam.

Easy chicken fry with Jeerakam/Cumin pwd

I had gone out sometime back to buy some provision and was stuck in this strong shamal winds -a dessert dust storm which has cast everything in brown.It just blows in and obscures your vision.Being out in it is confusing,abrasive and a little frightening too..People get disoriented as the wind blows and the sand falls down like a blanket across the landscape.I ended up reaching home with my mouth full of sand.
Here goes a recipe which I prepared from the freshly bought chicken !!!

For marination,
Chicken pieces-1/4 kilo
Ginger/Garlic paste-1 tsp
Curd-2 Tbs
Cumin pwd-2tsp
Pepper pwd-1tsp
Chilly pwd-1tsp

For frying,
Garlic cloves-6-7
Green chillies-3-4 slit
Curry leaves-2 strings
Chilly garlic paste-2 tsp

Bread crumps to coat and salt and oil as desired.

  • Cut the chicken into small pieces.
  • Marinate chicken with all the above mentioned ingrediants and keep for 30 mints.
  • Coat chicken with bread crumps,fry them and keep aside.
  • Saute garlic,green chillies and curry leaves in oil
  • Add chilly garlic paste to the fried masala.
  • Add fried chicken to this and you can add red color(optional) to enhance this dish.

This can be served as a good starter.

Sunday, December 6, 2009

Chicken Cutlet

Back with a bang after 2 long weekends.Had a gala time during the Eid hols and National day.Must say the city looked absolutely stunning on the 38th National day of UAE with the fireworks,illumination and well decorated high fundu cars.Man who says there is crisis in UAE?
I thought this recipe is apt for this cozy weather and passed on to me by my dear mommy!!!

Chicken-1 breast piece
Potato-2 Boiled
Ginger/Garlic-2 Tbs
Green chillies-3-4
Corriander leaves-2 strings
Onion-1 big
Turmeric pwd-1/s tsp
Pepper pwd-1 tsp
Garam masala-1 tsp
Bread 2 slices
Bread crumps and 1 egg white to coat
Salt and oil as required.

  • Cook both potatoes n chicken together for 3 whistles in a cooker.
  • Peel the potatoes,mash them n keep aside and also shred the chicken.
  • Heat oil in a kadai, add onion and fry till golden brown.
  • Grind ginger,garlic,green chillies n corriander leaves.
  • Add this ground masala to the onions
  • Fry till the raw smell goes
  • Add all the masalas followed by potatoes n garlic.
  • Break the bread into very tiny pieces and add to the chicken mixture.
  • Stir well and let the mixture cool.
  • Shape the mixture into cutlets, coat with egg and bread crumbs.
  • Deep fry in hot oil till golden brown.
  • Drain on kitchen paper and serve hot.

Tuesday, November 24, 2009

Simple Daal

As the name goes this is a simple and delicious preparation of daal.Our all time favourite and has become a major part of our diet.There are no spices or fuss involved in this protein packed bowl of goodness!!!

Toor Daal-1 cup
Green chillies-3-4 slit
Onion-1 slit
Garlic-4-5 cloves
Turmeric Pwd-1/2 tsp

Mustard,salt and oil as required.

Boil daal in a very less quantity of water.
Add salt and turmeric pwd to this.
Once the daal gets half cooked,add onion,green chillies and garlic cloves.
Once cooked,season with crackled mustard.

Sunday, November 22, 2009

Muthassi's Varutharacha Chicken Curry

I have tasted this chicken curry only once prepared by a distant relative(old muthassi) of my husband on the occassion of virunnu(Virunnu is a feast given to the couple soon after their wedding by the friends or relatives).There is something mystical about this curry, the aromas awakens your senses which in turn fires the appetite and it is hard for the taste buds to resist the temptation of this mouth watering 'varutharacha chicken curry'.Recently I managed to take the original recipe from this muthassi through my MIL,tried out the same  and the result was simply outstanding!!!!

For Grinding
Small onions-1 handful
Corriander seeds-3 Tbs
Pepper corns-1 Tbs
Red chillies-5-6
Garlic-3-4 cloves

For the masala
Onions-3 medium size
Green chillies-3
Ginger-1 piece
Turmeric-1/2 tsp
Curry leaves 2 strings for seasoning
Salt n water as required

Fry all the ingrediants for grinding till they turn dark brown.
Grind the same and keep aside
Fry the onions till dark brown followed by green chillies,ginger and tomatoes
Add the turmeric pwd n salt
Add the ground masala to this and fry again till the raw smell goes
Finally add the chicken and very less water and let the chicken get cooked well in the masala
Add some more water if required in a small quantity
Once done add curry leaves that are fried in the coconut oil.
Note:In order to get the dark brown color you have to fry both the masalas well in the kadai.
Goes well with rotis n rice.

Wednesday, November 18, 2009

Uma Aunty's Green Peas curry

I have learnt how to cook most of the dishes from my Mother-In-Law,as I could't cook at all when I got married and lived with them  for the first few months.My MIL not only taught me the techniques of cooking but also gifted her precious cookery book to me.This dish actually comes from her friend 'Uma Aunty' and we started addressing this dish as 'Uma Aunty's peas curry'.This one is for my MIL who still is a great cook!!!!

Green Peas-100 grams
Coconut-4 Tbs
Green chillies-8
Onion-2 sliced
Saunf-1/2 tsp
Tomato puree-1/2 cup
Salt and oil as needed.

  • Grind cashewnuts,coconut,spices,green chillies and saunf.
  • Heat oil in a kadai and fry the onions till they turn brown
  • Add the ground masala to it and fry till the raw smell goes
  • Now add the tomato puree,fry well followed by green peas
  • Finally add some water and salt.
  • Once it becomes a thick gravy add some oil and serve hot.

Goes well with Kerala Porotta and chappathis.

Tuesday, November 17, 2009

Amma's Mutton Roast

My hubby and I are not mutton lovers.But I remember my amma cooking this delicious mutton roast on special occasions @ home.Its the one you would drool over, in those Nadan hotel's.I have recently taken this recipe from my amma n this one is for you mom!!!!!!

Mutton-1/2 kilo
Shallots(small onion)-1/4 kilo
Big Onion-3 sliced
Ginger garlic paste-3 tsp
Turmeric pwd-1/2 tsp
Chilly pwd-3 Tbs
Meat Masala-2 Tbs
Curry leaves-3 strings
Salt as required

Pressure cook mutton,ginger garlic paste 2 tsp,shallots,turmeric pwd,salt and 3 Tbs of water for 15 minutes.
In another Kadai heat coconut oil and add the spices followed onions.
Once the onions turn slightly brown add tomato and ginger garlic paste.
Now add the chilly pwd,meat masala pwd and salt
Add curry leaves and roast till the desired dryness and color are obtained.

You will surely eat a plateful!!!

Egg Dosa

Its very strange that mallu's who make mallu food at home still crave for mallu food and ends up eating at a mallu joint whenever possible.Today I am posting a recipe from our very old 'Thattukada'.Thattukadas in Kerala are especially famous because of the type of food they serve-the famous one being Porotta and Beef fry.You can find these shops on almost every nook and corner.Lets see how they make Egg Dosa.

Green chillies-2
Pepper Pwd-1tsp
Batter -2 servings
Salt as needed

  • Beat the egg with pepper powder and salt nicely
  • Add green chillies to the beaten eggs and mix well
  • Heat the Tawa and pour the batter for a big dosa
  • Let it get cooked well on one side.
  • Finally pour the egg mix on top
  • Pour a tsp of ghee or oil over it
  • Once the egg is cooked remove it with spatula.

Serve hot with coconut or onion chutney.

Monday, November 16, 2009

Potato Podimas

One of the most common and all time favourite dish of Tamil Nadu.The literal meaning of podimas is 'mash' and hence this dish becomes mashed potatoes in the south indian way.

Potatoes - 2 boiled, peeled and mashed slightly into ice cube sized pieces

Onion - 1/2 finely chopped
Ginger- finely chopped or crushed, 1/2 teaspoon
Curry leaves - 4-5
Oil - 2 teaspoons
Mustard seeds - 1 teaspoon
Asafoetida (Perungaayam) - a pinch
Turmeric powder - 1/4 teaspoon
Salt - according to taste

  • Add oil in a kadai.
  • When the oil is hot add mustard seeds. When mustard seeds splutter, add curry leaves, asafoetida, turmeric powder and ginger.
  •  Add finely chopped onion, salt and saute for a few minutes.
  • When onion turns slightly brown, add the potatoes and allow it to roast on a low flame.
  •  Turn sides, care should be taken not to burn or mash the potatoes into a fine paste. Potato pieces should be seen and finally garnish with corriander leaves.

 Goes well with curd rice,chappathi etc

Palak Chappathi

Making chapathis with palak is the best and easy way to include it in our diet.

wheat flour-3 cups

Palak-2 bunches
Green chillies-3
Cumin seeds-1/2 tsp
Chilli powder-1/2 tsp
Turmeric powder-1/4 tsp
Garam masala-1/4 tsp
Coriander powder-1/4 tsp

  • Remove the stems off from the spinach.
  • Wash the leaves in water and chop them.
  • In a wide pan,heat a tsp of oil.Add cumin seeds and let is splutter.
  • Add the green chillies and the chopped leaves.
  • Cover for 3-4 mins until the leaves are cooked.
  • Cool and puree the leaves in a blender.
  • In a mixing bowl,mix the flour,salt,coriander powder,chilli powder,turmeric powder and garam masala.
  • Add ghee and mix in the flour.
  • Add the pureed spinach to the flour and mix.
  • Knead and make a soft,pilable dough and make hot chappathis out of it. 

Naruneendi(Sarsaparilla) sarbath

Even in this age of artificial soft drinks,there is one drink that has had takers for more than five decades.The name Naruneendi or Narnari is derived from a medical plant Naruneendi(Sarsaparilla) and naranga(lemon) the main ingrediants of sarbath.This drink cools not only your body but also your mind.Here you go!!

Naruneendi Syrup-1/4 cup
Soda and Ice cubes as desired.

  • Take 1/4 cup Naruneendi syrup and squeeze one lemon into it.
  • Mix it well and add soda to the syrup followed by ice cubes.
  • Finally decorate the glass with sliced lemon and mint leaves.
  • Serve it chill
Optional: If required you can add a teaspoon of sugar or palm sugar to the juice.

Saturday, November 14, 2009

Roasted Cashewnut Curry

Green chillies-2-3
Coconut pieces-few
Coconut grated-1/2 cup
Turmeric pwd-1/2 tsp
Chilly pwd-1 Tbs
Corriander pwd-1 Tbs
Saunf-1 tsp
 For seasoning-curry leaves,red chillies and mustard.

Soak cashewnuts in water for 15 minutes.
Fry the sliced onions in oil till it turns brown and add cashewnuts,coconut pieces and green chillies to the onions.
Now add some turmeric pwd,1 glass of water,salt and cook this for sometime.
Take another pan and add coconut in some oil along with corriander and chilly pwd respectively.
Finally add some saunf and fry for sometime.
Grind the above ingrediants without water.
Add the ground masala to the cooked cashew mix and finally season the same.

Have with garam rotis.

Tuesday, November 10, 2009

Naadan Kozhi Mulakittathu

This is a speciality from the Malabar region of Kerala.Very simple dish and good for those who love a spicy chicken curry.

Chicken-1/2 kg
Onion- 2 chopped finely
Tomato-2 chopped
Shallots-1/2 cup peeled
Green chillies-2
Turmeric Pwd-1 tsp
Chilly Pwd-3 tsp
Garam Masala-1 tsp
Garlic cloves-5
Ginger piece-1"
Water-1/2 cup
Curry leaves-2 strings
Coconut oil
Salt to taste

  • Wash n cut the chicken into small pieces
  • Grind ginger n garlic and also crush 1/2 the shallots
  • Mix all the ingrediants together with chicken
  • Add water and cook until chicken is done
  • Heat oil and fry the rest of the shallots until slightly brown along with curry leaves
  • Add this to the chicken
Have this with rotis/chappathis/pathiris or rice.

Thursday, October 29, 2009

Aloo Capsicum

Onion-1 Big
Saunf-1/2 tsp
Chilly pwd-1/2 tsp
Turmeric pwd-1/2 tsp
Garam masala-1/2 tsp
Salt and oil as required

Cut all the vegetables in the square shape and first fry the saunf in some oil in a kadai.Once it splutters add the onion and all the powders into it.Then add the potatoes and capsicums respectively.Fry them in the masala without adding water till cooked.
Once cooked can have with rotis.

Monday, September 28, 2009

Mushroom Korma


Green Chilly-2 slits
Ginger -Garlic paste-2tsp
Kashmiri chilly Powder-1tsp
Turmeric powder-1/4tsp
Big onion-2medium
Coriander powder-21/2tsp
Tomato-1 chopped
Grated Coconut-1/2cup
Garam masala-1tsp
Curry leaves-1string
Corriander leaves-1/4cup
Salt -to taste

Cut each mushroom into 4 pieces ,wash properly and keep them aside
Heat oil in a pan .
Add finely chopped Onion(lengthwise),Ginger-garlic paste ,green chilly slits ,salt and curry
Mix well and saute them till the onion get light brown colour .
Add chilly powder,turmeric powder, and coriander powder Saute for 1 minute
Then add chopped tomato and stir well and cover the pan for 3 minutes in a low flame
Finally add the mushroom and garam masala

Check the salt
Add 1/2 cup of water,mix them well .
Cover and cook for 20 minutes in a low flame .

By this time finely grind the grated coconut and cashew nuts together by adding little water.
When done add the fine ground paste and mix well.Boil the kuruma for 10 more minutes .
Remove from fire and sprinkle some coriander leaves and serve with Rotis.

Chicken 65(Special)/Indian chicken Nuggets


Chicken -1/2kg (boneless,cut into small pieces)
Red Chilly Powder-2tsp
Turmeric Powder-1/4tsp
Pepper Powder-1/4tsp
Chilly Sauce-1tsp
Tomato Sauce-1tsp
All Purpose Flour-2tbsp
Garam Masala powder -1/4tsp
Ginger-Garlic paste -1tbsp
Food colour- 2 pinch (opt)
Salt-to taste
Ajinamoto-one pinch (opt)
Curry leaves-in good amount ( for garnishing)
Plain Bread Crumbs-11/2tbsp(if u want the chicken to be more crispy then add according to that )
Green chilly-20(for garnishing)
Oil-for deep frying

Wash and cut chicken into small pieces.
Take a bowl ,mix red chilly,turmeric ,pepper ,ginger-garlic paste,
maida,cornflour,colour,ajinamoto,salt,chilly sauce,tomato sauce ,egg,garam masala and bread
crumbs to a thick paste .Add chicken pieces in to this and rub to coat the masala all over the
chicken ..
Keep this marinated chicken in the refrigerator for minimum 1 hour ..
Heat oil in a kadai .
Deep fry the chicken in medium high flame until the chicken turns dark brown in all the sides
Drain the excess oil from the chicken and keep them in a tissue paper..
In the same oil fry the green chilly slits and curry leaves.
Transfer the chicken into a serving bowl and garnish with fried curry leaves and green chilly.

Egg Masala with Potato


Potato-3 medium
Big Onion-2 med
Tomato-2 med
Grated Coconut-handful
Red chilly powder-2tsp
Coriander powder-3tsp
Turmeric powder-1/2tsp
Garam masala-1/2tsp
Green chilly-3
Ginger-garlic paste-1tbsp
Cashew nuts-10
Curry leaves-1string
Coriander leaves-
Salt -to taste

Boil Eggs , remove shell and keep aside .
Grind coconut ,garam masala ,ginger- garlic paste,green chilly,cashew nuts and coriander leaves
(handful) to make a fine paste.Keep aside .
Heat oil in a pan, add onion slices and curry leaves .Saute them till the onion become light brown
Now add chopped tomatoes and cook ..
When its cooked add red chilly powder ,turmeric powder and coriander powder .
Saute for 2 minutes in low flame .Then add the coconut paste and salt .
Saute for 4 to 5 minutes in low flame .U can see the oil coming out .
So its the time to add the potato pieces .Stir well with the masala and saute for 2 minute .Now
enough water to cook the potatoes .
Close the pan with a lid and allow to cook .It will take minimum 15 minutes ..
When the potato is cooked add the egg .Stir well with the masala ..If u feel the water is less u
can add more water to make a thick gravy .Check the salt ..Add if needed
So after 5 minutes add chopped corinader leaves and remove the dish from the fire ..So the
spicy and tasty potato-egg masala is ready to serve.
Transfer into a serving bowl ..Serve with chappathy or Rotis

Tomato Curry using coconut millk


Tomato-4 big(cut into big pieces)
Green chilly-2(slits)
Red chilly powder-1tsp
Turmeric powder-1/4tsp
Big onion-2 (medium pieces)
Ginger Garlic paste -2tsp
Coriander powder-11/2tsp
Garam masala-1/4tsp
Thick coconut milk-3/4cup
Salt -to taste
Sugar-one pinch
Mustard seeds-1/4tsp
Curry leaves-1 string

Heat oil in a kadai .Splutter mustard seeds..Add onion and green chilly into this and saute.
Saute till the onion becomes translucent.Then add ginger-garlic paste and saute till the raw
smell goes.
Lower the flame ,add chilly powder,turmeric powder,coriander powder and garam masala and
Now add tomato pieces and salt .Mix well with the masala,saute for 2 minutes ..Then add one
cup of water and close the pan and cook in low flame for 5minutes .
Don`t mash tomato pieces ..Finally add coconut milk and pinch of sugar ..Check the salt ..
Mix well .Cook for 2minutes in low flame ..Remove the curry from the stove when it began to
boil ..Sprinkle curry leaves and serve with rice ..

Vegetable Stew

Ishtu (perhaps a corruption of the word 'stew') a mild delicious stew, is often served with pancakes like Dosa or Aappam, or as a side dish. Ishtu with Idiappam (fresh Rice Noodles) is a traditional breakfast combo popular in Kerala.


Cauliflower -1/4cup (opt)
Green chilly-4(slits)
Thick coconut milk-1cup
Thin coconut milk-1cup
Big onion-1
Curry leaves-2 strings
Ginger-very small piece
Coconut oil-1tsp

Wash and chop all the vegetables into medium sized pieces.
Take a pressure cooker ,add all the vegetables along with salt ,onion slices and 1/4 cup of water .1 whistle is enough
When the pressure settle down open the cooker , add thin coconut milk along with green chilly ,curry leaves and chopped ginger .Stir well.
Allow it to boil and when it become very thick add thick coconut milk to this.
Boil for 1 minute .Check the salt ..Finally garnish with 1 tsp coconut oil and string of curry leaves ..
Close the cooker for 5 minutes .
By this time the stew looks like very creamy and medium thick form ..So transfer the tasty stew to a serving dish and serve hot with palappam ,dosa etc …

Sunday, September 27, 2009

Thakkali Rasam/Tomato Rasam

Tomato rasam  is a type of South Indian soup that is cooked as part of our everyday meal (almost). The rasam has a wonderfu sour-ish, spicy taste and goes great with dal rice. There are different types of rasam depending on the ingredients that go into it. Today my focus is on Tomato rasam.

Tomato-3 medium
Green chilly-2
Cumin seeds-1/4tsp
Chilly Powder-3/4tsp
Turmeric powder-1/4tsp
Pepper powder-1/4tsp
Asafoetida powder-less than 1/4tsp
Coriander leaves-1/4cup chopped
Salt -to taste
Tamarind-lemon size
Mustard seeds-1/4tsp

Method :

Heat oil in a kadai
Splutter mustard seeds
Add chopped tomato into this and saute .
Stir well till the tomatoes are done
Now add turmeric powder and chilly powder
Saute until its raw smell goes
Make a fine paste of garlic,green chilly and cumin seeds
Add this paste to the tomato mix and saute
Saute for 2-3 minutes in low flame,add salt
Then add corriander leaves,pepper powder ,asafoetida powder(kayam) to this and saute
If u want more garlic flavour u can add crushed garlic in this stage
Finally add tamarind water and 1 cup of water(Soak tamarind in 1 cup of hot water and drain)
Boil for few minutes
Check the salt
Remove from the fire ,add more coriander leaves and close the kadai for few minutes ..
The delicious Tomato Rasam is ready to be served.

Saturday, September 26, 2009

Kadachakka(Breadfruit) Varuthu Arachathu

Small onion(shallots)-10

Grated coconut-1/2
Green chilly-2
Fennel seeds-one pinch
Coriander powder-2tsp
Chilly powder-1tsp
Turmeric powder-1/4tsp
Curry leaves-2strings
Garam masala -1/4tsp(opt)
Salt -to taste
Shallots -3 sliced thinnly(for seasoning)
Curry leaves -1string(seasoning)

Clean and Peel the fruit .Remove the thick brown colour part .Cut into small cubes and put the pieces into salt water .Wash them properly .
Heat 1tbsp coconut oil in a pan ,add small onion(cut into 2 ) and saute .When it is done then add chopped tomato and cook ..
Add the kadachakka pieces into a cooker along with 1 1/2cup of water ,cooked onion tomato mixture ,curry leaves (1 string)and salt .Pressure cook .2whistle is enough..Try not to over cook it
In the same pan heat remaining oil and add grated coconut ,green chilly slits,fennel seeds and curry leaves ..Fry it till the coconut become light brown in colour.Lower the heat and add turmeric powder,chilly powder and coriander powder one by one .Saute till the raw smell goes from the powders.Remove from the fire and allow to cool(u can add garam masala also if u want )
Take a small blender and add this cooled coconut mix along with some water and grind .Make a very fine paste
Transfer this paste to the pan along with 1 cup of water and allow it to boil .When the gravy began to boil add the cooked kadachakka into this ..Check the salt ..U can add water if u need more gravy ..Allow this mix to boil for 10 minutes .
Now heat oil in a pan and add small onion slices.Fry them till golden brown .Add fresh curry leaves to this onion and pour the seasoning to the curry ..Close the pan for 10 minutes b4 serving .So the nadan kadachakka varuthu arachathu is ready to serve with rice .

Thursday, September 24, 2009

Kadala curry without coconut

Usually in Kerala housholds kadala curry is made of fried coconut or coconut milk.Keralites have a special craving for kadala curry and lets see this non cocnut version of kalada curry which can also be impressive.

Kadala-3 cups
Big Onions-5
Ginger/garlic paste
Green chillies-5/6
Curry leaves-2 strings

Corriander Pwd-2 Tbs
Turmeric Pwd-1/2 tsp
Red chilly pwd-1 1/2 Tbs
Garam masala pwd-2 tsp
Oil as required

Pressure cook  soaked kadala with turmeric powder and salt for about 12 whistles.Take a kadai and fry onions in oil followed by ginger/garlic,curry leaves,green chillies,all the masalas and finally tomatoes.Once the tomatoes becomes soft add the kadala to it and again cook till the kadala gets coated in the masala and serve with roti,puttu or parathas.

Karimeen Pollichathu

Pearl fish(Karimeen)- I kg (4 to 5 nos)
Black pepper(crushed) - 10 nos
Small Onions- 5 nos
Whole red chillies- 10 nos
Ginger - ½" long
Garlic pods - 1 no
Turmeric powder - ½ tsp
Red chilly powder - 1 tbsp
Salt - As reqd
Curry leaves - 2 stalks
Coconut oil - 1 cup
Aluminium foil - A roll
For Gravy:
Small onions- 1 cup
Red chilly powder - 1 tsp
Salt - As reqd
Curry leaves - 2 stalks
For cleaning the Pearl fish:
1)Pearl fish comes with a coating of thick scales which has to be sliced off with a sharp knife, keeping the head and tail intact.
2)Rub the fish on rough surface( on a cutting board) with salt and clean inside out.
3)Wash with clean water and soak them in curd/lemon juice to get rid of the any bad smell of the fish.
4)After half an hour, take the fish out of the curd/lemon juice and wash in clean water.
5)Make slits through the fish diagonally.
For preparing the masala:
1)Grind together black pepper, small onions, red chillies, ginger and garlic into a coarse paste.
2)Add red chilly powder, turmeric and salt and little water to make the masala to a paste form.
3)Rub it all over the fish inside out.
4)Keep the curry leaves pasted to the fish too.
5)Refrigerate it covered for about half an hour for the masala to absorbed into the fish.
6)Take out and fry in coconut oil on both sides, until it turns dark brown.
:- Serve hot on a plantain leaf.
For making the gravy:
1)Take out the excess oil from the above frying pan.
2)Heat up the remaining masala dust and oil.

Chicken Korma

Chicken-1 kilo
Crushed garlic/ginger
Lemon juice
Onion -1 Big
To Grind:
Coconut-1/2 cup
Green chillies/cus cus/corriander leaves/pudina leaves
Clean the chicken and cut into small pieces.Grind the above mentioned ingrediants.Take a kadai,heat oil in the kadai and add cinnamon,cloves,Elachi n saunf.Once the masala gets fried add some turmeric pwd and crushed garlic/ginger to it.Once the chicken gets cooked,add lemon juice and finally the ground masala to it.One the raw smell goes,add the tomatoes and cook till soft.Finally add some ghee fried onions to the chicken gravy and serve hot.