Chambakka Achaar Recipe | Pickled Water Rose Apple

Chambakka Achaar Recipe | Pickled Water Rose Apple

INGREDIENTS : 

1. Chambakka - 250gm
2. Chilly powder - 3 tbsp
3. Asafoetida / Hing / Perungaayam - 1/4 tsp   
4. Fenugreek seeds / menthayam / uluba - 1/4 tsp
5. Turmeric powder - 1/4 tsp
6. Oil - 4 tbsp
7. Mustard seeds / kaduku - 1/4 tsp
8. A few curry leaves
9. Salt to taste

INSTRUCTIONS : 

• Wash the rose apples thoroughly. Cut into halves, de-seed and set aside.
• Heat oil in a pan and add mustard seeds. Once the seeds pop, add the fenugreek seeds and fry lightly until fragrant and the colour starts to change. (Make sure you don't over do this otherwise the pickle will turn too bitter. )
• Add the rose apples next with some salt. Saute lightly until the colour starts to lighten and its cooked more than half way through (about 7-10 mins).
• To this, add the chilly powder, hing, turmeric powder and the curry leaves and mix well, frying lightly for another 5 mins or so on low heat.
• Store in a clean, dry jar and use after 2 days for best results.

NOTES : 

• This pickle doesn't keep for too long so refrigerate within 4 days and use within 2 weeks.

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Kerala Fish Fry | Meen Varuthathu

Kerala Fish Fry | Meen Varuthathu | മീന്‍ വറുത്തത് 

INGREDIENTS :

1. King fish steaks – 4-5 of medium size
2. Ginger & garlic paste – 1- 1 1/2 tsp each
3.   Kashmiri chilly powder – 1 – 1 1/2 tsp
4.  Turmeric powder – 1/4 tsp
5.  Whole pepper – 1/4- 1/2 tsp
6.  Lime juice – 1-2 tsp
7. Salt
8. Coconut oil

INSTRUCTIONS:

• Apply little salt and lime juice on the fish pieces and wash it with water. 
• Drain the water. 
• Grind together number 2,3,4,5,6,7  ingredients into a fine paste adding a little water. 
• Make gashes in the fish pieces and marinate the pieces with the ground paste. 
• Keep the marinated fish for half an hour. 
• Heat oil in a pan and shallow fry the fish pieces.
• Serve with onion rings and a slice of lime.

NOTES : 

• Please adjust the quantity of spices to suit your taste. 
• The ground paste should not be watery (1/2 – 1 tsp of water is enough while grinding the masala). 
• Also you can add some fresh curry leaves while frying the fish pieces. 
• You can use the same masala for any kind of fish.

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Chilly Fish | Tasty Kerala Fish Curry

Chilly Fish | Tasty Kerala Fish Curry

Feel like having something Chinese for dinner on Sunday? Too lazy to go out? Don’t worry! Brush up your culinary skills, take out this recipe and try it out. Result – assured!

INGREDIENTS:

1. Fish (pomfret) - 1 kg

2. Chilly powder - 1 tsp
    Salt - 1 tsp
    Soya sauce  - 1 tbsp

3. Oil  - Enough to fry the fish

For The Sauce:

4. Garlic, ground with the peel - 10 pods
5. Onions (chopped) - 1 cup
6. Ginger (chopped) - 1 tsp
7. Dried red chillies (crushed) - 7
8. Flour  - 1 tsp
9. Tomato sauce - ½ cup
    Fish stock (made with the fish bones) - 1 cup

11. Capsicum (chopped) -  ½ cup
      Celery (chopped)  - ¼ cup

12. Black pepper powder  -1 tsp
     Salt - to taste
     Sugar  - 1 tsp

To Garnish:

• Cooked noodles or grated potatoes deep fried.

INSTRUCTIONS:

• Clean the fish pieces and marinate with the 2nd set of items. Keep aside for an hour.
• Heat the frying pan with oil and fry the fish pieces till they turn light brown and keep aside.
• Retain half of the oil in the pan and use it to sauté the garlic which is then kept aside.
• The same oil is then used for sautéing the onions along with the ginger.
• When the onions turn golden brown, add the dried red chillies, garlic and the flour.
• Now its time for the tomato sauce and fish stock to be added in.
• Take out a spoon each of capsicum and celery which we need a little later and add the remaining to the pan and allow to cook.
• Add your black pepper powder, salt and sugar and allow the sauce to cook well.
• Pour the rich warm sauce over the fish and garnish with the noodles or potatoes, celery and capsicum.

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KERALA STYLE VEGETABLE STEW

KERALA STYLE VEGETABLE STEW | വെജിറ്റബിള്‍ സ്റ്റൂ 

TIME:

Prep Time: 15 minutes
Cook time: 30 minutes

INGREDIENTS:

1. Cardamom-3 nos
2. Cloves-3 nos
3. Cinnamon stick-1 " piece
4. Whole black pepper-8 to 10 nos
5. Ginger,finely chopped- 1.5 tsp
6. Garlic,finely chopped-1.5 tsp
7. Green chilies,cut vertically-2 to 3 nos( or according to taste)
8. Onion ,sliced-1 large
9. Curry leaves-2 sprigs
10. Carrot,cubed- 1 medium
11. French beans,cut into 1" pieces-5 to 6 nos
12. Green peas,frozen or fresh-1/2 cup( see notes)
13. Potato,cubed- 1 medium
14. Thin coconut milk-1.5 cups
15. Thick coconut milk-1/2 to 3/4 cup
16. Oil / Ghee-as required
17. Salt-to taste

INSTRUCTIONS:

Heat oil in a pan ,add cardamom,cloves,cinnamon and whole black pepper.Saute until fragrant.

Add ginger,garlic,green chilies,onion and curry leaves.Saute until onion turns translucent.

Add carrot,beans,green peas and potato.

Add  thin coconut milk.Add salt to taste and mix well.Cover and cook until done.

Remove the lid , add thick coconut milk and cook for few more minutes.Heat oil/ghee in a pan,add curry leaves and saute for few seconds.Add this to the vegetable stew and stir gently.

Serve with palappam / idiappam /roti..

NOTES:

•  If you want a thicker gravy,add 1 or  2 tbsp of cashew nut paste along with thick coconut milk.To prepare cashew nut paste soak 6 to 8 cashew nuts in warm water  for about 10 minutes and grind to form a smooth paste.
• Adjust the quantity of green chilies according to your taste.
• If you are using dried green peas,soak it in water for about  8 hours.Drain and cook using a pressure cooker until 3/4 th done and then add it to the sauteed onions,along with the rest of the vegetables.

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NADAN NJANDU ROAST / KERALA STYLE SPICY CRAB ROAST

NADAN NJANDU ROAST / KERALA STYLE SPICY CRAB ROAST

INGREDIENTS:

1. Crab-cleaned- 250 gms
2. Onion-sliced- 1 cup( 2 small)
3. Green chilies-cut vertically- 1 no( or to taste)
4. Curry leaves- 2 sprigs
5. Tomato-chopped- 1/2 cup(1 medium)
6. Thick coconut milk- 1/4 cup
7. Water- as required
8. Salt- to taste
9. Oil- as required

FOR MASALA PASTE:

1. Ginger- 1/2 " piece
2. Garlic- 2 cloves
3. Shallots- 4 to 5 nos
4. Kashmiri chili powder- 3/4 to 1 tbsp(See notes)
5. Coriander powder- 1.5 tsp
6. Turmeric powder- 1/2 tsp
7. Black pepper powder- 1/4 to 1/2 tsp( see notes)
8. Garam masala powder- 1/2 tsp
9. Water- as required

INSTRUCTIONS:

• Grind together all the ingredients listed under 'For masala paste' to form a thick paste.Keep aside.
• Heat oil in a pan and add onion,green chilies and curry leaves.Saute until it turns golden brown ,on a medium low flame.
• Add the masala paste and cook over a medium low flame,stirring continuously, for 4 to 5 minutes or until oil separates.
• Add finely chopped tomato and cook until it turns soft and oil separates.Add salt to taste.
• Add crab , 1/2 cup water ( or more if required) and mix well.Cover and cook until it is done.Uncover and cook until gravy turns thick.
• Add coconut milk and mix well.Cook for 4 to 5 minutes or until the gravy coats the crab pieces.
• Add more curry leaves ,if desired.

Serve with rice or chapathi.

NOTES:

• For best results use homemade garam masala.

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KALLUMMEKKAYA VARUTHATHU | KERALA MUSSELS FRY

KALLUMMEKKAYA VARUTHATHU | KERALA MUSSELS FRY

Spicy Kerala style Mussels /Kallummekkaya fry.

TIME:

Prep Time: 20 minutes

Cook time: 20 minutes

INGREDIENTS:

1. Kallumekkaya /Mussels ( Shells removed and cleaned)- 500 gms
2. Garlic,paste-1.5 tsp
3. Ginger,paste-1.5 tsp
4. Kashmiri chili powder-3 to 4 tsp( or to taste)
5. Turmeric powder-1/2 tsp
6. Black pepper powder-1 tsp( or to taste)
7. Fennel powder-3/4 to 1 tsp
8. Vinegar-1 tsp
9. Curry leaves- 3 to 4 sprigs
10. Salt-to taste
11. Oil-as required

INSTRUCTIONS:

In a bowl,combine together garlic,ginger,kashmiri chili powder,turmeric powder,black pepper powder ,fennel powder,vinegar and salt .Marinate the mussels /kallummekkaya with this masala  for about 15-20  minutes. 

Heat oil in a pan,add curry leaves and the marinated mussels.Mix well cover and cook  for about 15 minutes ,stirring once or twice in between.Uncover and cook until it turns brown and crisp on all the sides.

Serve with rice.

NOTES:

• Adjust the quantity of chili powder and pepper powder according to your taste.
• As we wanted it to be a bit spicy ,I used about 5 tsp kashmiri chili powder and 1.5 tsp pepper powder.

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APPAM / PAALAPPAM

APPAM / PAALAPPAM (അപ്പം) | Kerala's Tasty Snack 

TIME:

• Prep time: 20 min
• Cook time: 45 min

INGREDIENTS:

• Raw rice - 1 1/2 cups (any rice like sona masuri) soak in water for 4-5 hours
• Grated coconut - 3/4 cup
• Cooked rice - 2 tbsps (optional)
• Salt - 1 tsp
• Sugar - 2 tsps
• Baking soda - 1/4 tsp

INSTRUCTIONS:

• Drain the rice and grind it along with grated coconut and cooked rice in a mixer grinder. Add water little by little while grinding. You can add upto 3/4 cup of water. The ground batter need not be too smooth. When you run the batter between your fingers, it can feel a little coarse but not too coarse. Even if the batter is super smooth, its fine.
• In a stainless steel vessel, add 1/4 cup of the ground batter and 3/4 cup of water. Place it over very low flame and go on stirring constantly. It will begin to thicken, continue stirring vigourosly till it appears like a transparent thick mixture. Turn off heat and bring to room temperature.
• Add the cooled cooked batter to the remaining ground appam batter and mix well such that there are no lumps. Add 1/4 to 1/2 cup water, if necessary. This batter should not be too runny like rava dosa batter not thick like a masala dosa batter. It should be a slightly thick pouring consistency.
• Place lid and ferment this batter overnight. It will almost double in size on fermentation.
• At the time of preparation, add salt, sugar and baking soda. Mix well but do not over beat the batter.
• Heat the non-stick appam pan on medium flame for 2 mts. There is no need to add oil while preparing appams. Add 2 to 3 drops and use a tissue to grease the pan all over. Lower flame, pour a ladle full of batter or a little more than 1/4 cup of batter in the center of the pan.
• Lift the pan (off the flame of the stove) and twirl the batter in a clock wise direction so that the batter spreads out in a circular shape. Do not twirl more than twice. There will be more batter in the center than the sides, which is fine. Place back the pan on stove, cover with lid and cook on low flame. Check after two mts and if it is done, remove from pan, otherwise continue to cook with lid for a little while longer. It should cook within 2 1/2 mts to 3 mts.
• The edges will be crisp and will slowly leave the sides of the pan. Use a flat spatula to lift the appam off the pan and place on serving plate. You can cook for a while longer for browner edges but I prefer pure white appams.
• Prepare appams with the rest of the batter. There is no need to add oil for preparing appams in a non stick pan.
• Serve warm appams with vegetable or chicken stew, egg roast or sweetened coconut milk.

NOTES:

• Left over fermented batter can be refrigerated upto 2 days and not beyond that as it has coconut.
• If using toddy, add 1 cup toddy instead of water.
• If using active dry yeast instead of cooked appam batter, add 1 tsp yeast to 1/4 cup of luke warm water and 2 tsps sugar. Leave aside for 15 mts and the yeast will dissolve, froth and double in size. Add this to the ground appam batter and mix well. Place lid and let it ferment overnight in a warm place. Next add morning, add salt to the fermented batter, mix and prepare appams.
• There is no need to flip the appam to cook the other side.
• Left over batter that has been refrigerated and used on the second day can be sligthly diluted with very little water.

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POROTTA | South Indian Porotta

POROTTA | South Indian Porotta (Paratha)

TIME :

• Prep time: 60 min
• Cook time: 30 min

INGREDIENTS:

• Maida - 4 cups (plain flour or all purpose flour)
• Salt - 1 tsp
• Sugar - 1 tsp
• Oil - 1/3 cup to 1/2 cup, approx
• Water - as required

INSTRUCTIONS:

• In a bowl, add maida, salt and sugar and mix well. Slowly add water and make a soft dough. Add a tbsp of oil and mix into the dough. Cover the dough with a lid and allow to rest for at least 2 to 3 hours.
• Grease your work surface and your hands with oil and pinch dough to make smooth round tennis sized balls. Place the balls on the greased work surface and grease the balls with oil.
• Take each ball and roll it like a thick roti (approx 4"-5") in diameter using a rolling pin and place the rolled out rotis on the greased work surface. Place them each next to each other. Grease the thick rotis well. Allow to rest for 10 mts.
• Take a rolled out thick roti and spread it out thin using a rolling pin or using your palms and fingers to stretch out into a thin sheet. The key is to spread it out super thin and as large as you can. Keep smearing oil as your spread the sheet. The shape is really not important. Even if there are a couple of tears, it is completely fine.
• Now using the fingers, slowly lift up one end of the sheet and make pleats moving towards the other end.
• Once its pleated hold one end of the long strip and roll it towards the other end to create a rosette and tuck the end under the rosette. Prepare with the rest of other thick rotis and keep the rosettes greased at all times. Allow to rest for 10 mts.
• On the greased work surface, place each rosette and roll into a thick parotta, smearing oil as your roll out. Ensure the parottas are well greased.
• Heat a tawa on high flame. Once the tawa heats up, place the thick parotta on the tawa and cook on both sides till golden brown on medium high flame. Drizzle oil as your roast them on the hot tawa.
• Prepare parottas with rest of the rosettes in a similar fashion. Now take each parotta, place on the work surface and using both your hands, crush them together similar to clapping action. This helps to open up the layers of the parotta.
• Repeat this action with all the roasted parottas. Serve parotta with vegetable salna or chicken salna.

NOTES:

• At every stage, the shaped out dough - tennis sized balls/rolled out thick rotis/thin sheets/rosettes/rolled out parottas should be well greased at all times.
• Allow to rest for at least 10 mts at each stage of the parotta making process.
• Crushing the hot off the stove roasted parotta is essential step that is not to be missed.

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KARIMEEN CURRY

Kerala Karimeen Curry Recipe

 Ingredients 

1. Karimeen/pearl spot - 2 nos
2. Fenugreek seeds-1/4 tsp
3. Curry leaves- 1 sprig or more
4. Ginger-chopped- 1" piece
5. Garlic-chopped- 2 large cloves
6. Green chilies-sliced-2 nos( or to taste)
7. Shallots sliced- 10 nos
8. Onion -sliced- 2 medium sized
9. Kashmiri chili powder-2 to 3 tsp(or to taste)
10. Coriander powder- 1 tbsp
11. Turmeric powder-1/2 tsp
12. Black pepper powder-1/2 tsp
13. Water-1/8 cup + more as required
14. Tomato- sliced- 1 large
15. Kokum/fish tamarind/kudampuli-2 small pieces
16. Thin coconut milk-1 cups
17. Thick coconut milk-1/2 cup
18. Salt to taste

For marination

1. Kashmiri chili powder- 1 tsp
2. Black pepper powder-1/2 tsp
3. Coriander powder- 1 tsp
4. Turmeric powder-1/4 tsp
5. Water -as required
6. Salt to taste

Instructions

• Marinate fish with the ingredients listed under 'for marination'.Keep aside for about 10 to 15 minutes.
• Heat oil in a pan and shallow fry the fish until 3/4 th done,turning once in between.Transfer it onto a kitchen towel.
• In the same pan ( add more oil if required) add fenugreek seeds,saute for a few seconds.Add curry leaves,ginger and garlic ,saute till raw smell leaves.
• Now add green chilies ,shallots and onion,Saute till onion turns golden brown.
• Next add kashmiri chili powder,coriander powder,turmeric powder,black pepper powder and 1/8 cup water.Cook for about 2 minutes ,stirring well in between.
• Add tomato and cook until it turns mushy.( you can transfer this masala to clay pot/manchatti or continue cooking in the same pan)
• Next add thin coconut milk,about 1/4 cup water ,salt and kokum pieces.Bring it to a boil and add the fish pieces.
• Cook for for about 4 to 5 minutes.Add thick coconut milk,gently swirl the pan and bring it to just under a boil. Add more curry leaves ,if desired.

Serve with rice.

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