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Showing posts with label kerala curry for rice. Show all posts
Showing posts with label kerala curry for rice. Show all posts

Saturday, May 24, 2014



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.



TRY  THIS  RECIPE  AND  LEAVE  COMMENTS ...

Saturday, May 10, 2014



Kerala Style Mushroom Thoran | Koon Thoran







INGREDIENTS:

  1. Mushroom Chopped- 250 gms
  2. Mustard seeds-1/4 tsp
  3. Curry leaves- few
  4. Garlic chopped-1/2 tsp
  5. Onion chopped-1/4 cup
  6. Green chili -chopped-1 no( or to tatse)
  7. Turmeric powder-1/4 tsp
  8. Fennel powder-1/4 tsp
  9. Pepper powder-1/4 tsp
  10. Grated coconut-2 to 2 1/2 tbsp
  11. Salt to taste


INSTRUCTIONS:

  • Heat oil in a pan and add mustard seeds.Let it splutter.
  • Add curry leaves,garlic ,onion and green chili.Saute till onion turns translucent.
  • Now add turmeric , fennel and pepper powder.Mix well and fry for  a few seconds.
  • Add chopped mushroom and salt to taste ,mix well.Cover and cook over medium heat for few minutes.
  • If there is excess water, uncover and cook until all the water is evaporated.
  • Now add grated coconut and mix well until combined.Cook for another minute.

Serve with rice !!






Try this Recipe and leave comments................





Saturday, April 19, 2014



EGG ROAST | MUTTA ROAST RECIPE





 Ingredients

  1. Hard boiled eggs- 2 nos
  2. Onion sliced finely- 1 big
  3. Ginger chopped- 1 tsp
  4. Garlic chopped- 1 tsp
  5. Kashmiri Chili powder- 1-11/2 tsp
  6. Coriander powder- 1 1/2 tsp
  7. Turmeric powder- 1/4 tsp
  8. Meat masala/Egg masala- 1tsp ( or use 1/2 tspgaram masala)
  9. Tomato chopped finely- 1 small
  10. Curry leaves- 1 sprig
  11. Mustard seeds
  12. Water
  13. Oil
  14. Salt to taste



Instructions


  • Remove the shells of the hard boiled eggs  and cut each egg into half if desired
  • Heat oil in a pan ,add mustard seeds and let it splutter.
  • Add curry leaves,ginger and garlic and sliced onion ,saute till onion turns golden brown.
  • Add tomatoes and salt to taste.
  • Add chili powder,coriander powder,turmeric powder and meat masala and saute till tomato is completely cooked.
  • Add 3 to 4 tbsp of water.
  • Add the sliced egg ,and cover the egg pieces with the gravy carefully.
  • Cover and cook for a minutes on low flame.
  • Add Chopped coriander and serve.

This curry goes well with appam, idiappam or chapathi.


Try this Recipe and leave comments................




Thursday, April 17, 2014


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.


Try this Recipe and leave comments................




Wednesday, April 16, 2014



SUKHIYAN  | MUNG BEAN FRITTERS RECIPE





Ingredients
  1. Green gram / cherupayar / mung beans -cooked- 1 cup
  2. Jaggery-grated-1/2 cup
  3. Water-2 to 3 tbsp
  4. Grated coconut- 1/2 cup
  5. Cardamom powder- 1/2 to 3/4 tsp
  6. Ginger powder- 1 pinch
  7. Cumin powder- 1 pinch ( optional)
  8. Oil-For deep frying


 For batter

  1. All purpose flour-1/4 cup
  2. Rice powder- 1/4 cup
  3. Turmeric powder-1/4 tsp (optional)
  4. Water -as required
  5. Salt- 1 pinch


Instructions

  • In a heavy bottomed pan, add jaggery and 2 tbsp water.Cook until it is thick, over medium low flame.
  • Now add grated coconut,mix well and cook for a minute on low flame.
  • Next add cooked green gram and saute for about 5 minutes or until it is almost dry.Switch off the stove.
  • Add cardamom,ginger and cumin powder and mix thoroughly .Allow it to cool slightly.Roll this into lemon sized balls.
  • Combine all the ingredients listed under "for batter" to form a thick batter.
  • Heat oil in a pan.Dip each balls into the batter to coat it evenly and deep fry until golden brown.

NOTE
Do not over cook mung bean.
You can roll the filling into slightly larger balls ,if desired.

Try this Recipe and leave comments................




Tuesday, April 15, 2014



Unni Appam Recipe 





 Ingredients


  1. Rice  powder- 2 cups
  2. Jaggery ( Sharkara) -3/4 cup to 1 cup ( according to taste)
  3. Water-1/2 cup 
  4. Coconut pieces-1/4 cup
  5. Ghee ( Neyy ) -1 tbsp
  6. Banana (palayan kodan pazham)-1 or 2  nos
  7. Baking Soda-1/4 tsp(optional)



 Method

  • Add water to grated jaggery and heat until it is melted.Let it cool.
  • Heat ghee in a pan and add the coconut pieces.Fry until it turns golden brown.
  • Grind banana to form a smooth paste.Keep aside.
  • Combine together rice powder,melted jagerry and banana puree.Pour in  more water as required to get a consistency of idili batter.Add fried coconut pieces and baking soda.Mix well and keep aside for 1 to 2  hours for fermentation.
  • Heat oil in a unniappachatti,when oil is hot reduce the flame to medium and pour a tablespoon of batter into each hole.
  • After 2 to 3 minutes,turn the unniappams using a fork.Cook  until it turns golden brown.
  • Drain on a kitchen towel.



 Note

  • You can adjust the quantity of jagerry according to your taste.
  • You can also add 2 to 3 powdered cardamom and 1/8 tsp ginger powder if desired.

Try this Recipe and leave comments................




Monday, April 14, 2014


Vegetable Uppumaavu




Ingredients

  1. Semolina/Rava- 1 cup
  2. Green chili chopped- 1 no
  3. Ginger chopped- 1 tsp
  4. Curry leaves- 1 sprig
  5. Cashew nuts- 5-6 nos
  6. Red chilies- 2 nos
  7. Asafoetida-1 pinch
  8. Onion chopped- 1/2 cup
  9. Carrot and green beans chopped - 3/4 cup
  10. Frozen green peas-1/4 cup
  11. Water-1 1/2 to 1 3/4 cups
  12. Ghee/oil
  13. Salt to taste
  14. mustard seeds

Instructions


  • Heat 1 tsp of oil/ghee in a pan and roast semolina till fragrant.Keep aside.
  • Heat oil in a pan,add mustard seeds.Let it splutter.
  • Add green chili,ginger,curry leaves,cashew nuts ,red chilies and asafoetida.Saute for a minute on low flame.
  • Now add onion,carrot and green beans.Saute till the vegetables are almost cooked.
  • Add frozen green peas and pour water. Add salt to taste.Cover and cook till it starts to boil.
  • Now add slowly the roasted semolina ,stirring as you go.
  • Reduce the flame to low ,cover and cook for few minutes.
  • Open the lid and stir well.Now the upma should be soft and fluffy.(if it looks dry add a few tablespoons of water ,then cover and cook for a minute)
Serve Hot



Saturday, April 12, 2014


Kubalanga Pulissery Recipe



Ingredients

  1. Kumbalanga /Ash gourd(cut into 1"cubes)-1to1 1/2 cups
  2. Green chilies(cut vertically)- 2 nos
  3. Grated coconut-1/2 cup
  4. Cumin seeds- 3/4 tsp
  5. Turmeric powder-1/2 tsp
  6. Yogurt- 2cups
  7. Water
  8. Salt to taste
For tempering
  1. Mustard seeds
  2. Fenugreek seeds-1/4 tsp(optional)
  3. Shallots(chumanulli) sliced- 2 nos
  4. Curry leaves- 1 sprig
  5. Red chilies- 3 nos
  6. Oil

Instructions


  • Grind together grated coconut,turmeric powder and cumin seeds with enough water to form a smooth paste.Keep aside.
  • Cook kumbalanga/ash gourd along with green chilies ,water and salt to taste.
  • Once it is cooked add the coconut paste and simmer for 2 minutes on low flame.
  • Switch off the stove and add yogurt stirring continuously.Add salt to taste.

For tempering

  • Heat oil in a pan ,add mustard seeds and let it splutter.Add fenugreek seeds,shallots,curry leaves and red chilies and saute till shallots turn golden brown.
  • Pour it over the pulishery and serve .

Serve with rice.






Tuesday, April 08, 2014


 Thakkali Soup | Tomato Soup




Ingredients



  1. Bay leaves- 1 no
  2. Cloves-5 to 6
  3. Cumin seeds- 1/2 tsp
  4. Onion chopped- 1 small
  5. Ginger garlic paste- 1 tsp
  6. Tomato- 4 to 5  medium
  7. Carrot(diced)-1 small(optional)
  8. Water-1/2 to 3/4 cup
  9. Black pepper powder- to taste
  10. Salt-to taste

For garnishing

  1. Croutons
  2. Cashew cream
  3. Coriander leaves

Method

  • Heat oil in a pressure cooker.Add bay leaves and cloves.saute till fragrant.
  • Add cumin seeds and let it splutter.
  • Add chopped onion and saute till it turns golden brown.
  • Remove the bay leaves and the cloves from the pressure cooker and discard.
  • Now add ginger garlic paste and saute till raw smell leaves.
  • Add diced carrot and saute for 3 to 4 minutes.
  • Now add tomatoes ,water ,pepper and salt to taste.Cook until done.
  • Open the pressure cooker when stem is completely released.
  • Blend it using a hand blender.(For blending ,wait until it cools down a bit.Reheat it just before serving)
  • Strain the soup if desired.
  • Garnish with cashew cream and coriander leaves.

Try this Recipe and leave comments................






Next Recipes:

 Kerala Special Aviyal 







Monday, April 07, 2014


BeetRoot Thoran | ബീറ്റ്റൂട്ട് തോരന്‍ 




Ingredients

  1. Beetroot-finely chopped/grated- 2 cups
  2. Onion-finely chopped- 1/4 cup
  3. Green chilies-cut vertically- 1 or 2 nos ( according to taste)
  4. Curry leavesfew
  5. Ginger-finely chopped- 1/4 tsp( see notes)
  6. Grated coconut1/2 cup heaped(see notes)
  7. Turmeric powder1/4 tsp
  8. Mustard seeds1/4 tsp
  9. Saltto taste
  10. Oilas required


Directions
  • In a large mixing bowl,combine together beetroot,onion,green chilies,curry leaves,ginger,grated coconut,turmeric powder and salt to taste.
  • Heat oil in a pan and add mustard seeds,let it splutter.Add the beetroot mixture and stir well.Bring everything to the center of the pan to make a heap.Cover and cook until done for about 5 - 6 minutes on a low flame.
  • Uncover and saute for 1 - 2 minutes.
  • Serve with rice.


ഇടിച്ചക്ക തോരന്‍ | Tender Jackfruit Thoran Curry



Ingredients

  1. Idichakka/Tender Jackfruit-cubed- 1.5 cups
  2. Turmeric powder1/2 tsp
  3. Red chili powder1/4 tsp
  4. Wateras required
  5. Mustard seeds1/2 tsp
  6. Dry red chilies2 nos
  7. Curry leaves1 sprig
  8. Green chilies-chopped- 1 or 2 nos
  9. Shallots/Onion-chopped- 1/4 cup
  10. Garlic-chopped- 1/4 tsp
  11. Ginger-chopped- 1/2 tsp
  12. Cumin powder1/4 tsp
  13. Grated coconut1/2 cup( heaped)
  14. Black pepper powder1/4 tsp(or to taste)
  15. Saltto taste
  16. Oilas required


Directions

  • In a pan ,add cubed idichakka,turmeric powder,chili powder,water and salt to taste.Cook until it is done.(Do not over cook).Drain the pieces and crush it using a pestle or a mixer.Keep aside.
  • Heat oil in a pan,add mustard seeds,let it splutter.Add dry red chilies and curry leaves ,saute for few seconds.
  • Add green chilies,onion,garlic and ginger.Saute until onion turns golden brown.
  • Add cumin powder and mix well.
  • Add grated coconut and crushed idichakka ,mix well and cook until it is almost dry.
  • Add pepper powder and more salt ,if required.
  • Serve with rice.


Try this Recipe and leave comments................


Next Recipes:

 Kerala Special Aviyal 






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