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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Grape Wine | Home Made Sweet Wine

Grape Wine | Munthiri Wine |  Home Made Sweet Wine

This is, by far, the most popular, home made sweet wine, made with succulent, black grapes.The deeper the color of the grapes, the more intense is the color of the wine. This wine is mostly made for Christmas and tastes best when chilled and served with plum cake.

Ingredients :

Grapes (black) – 2 kgs Sugar – 2 kgs Water (boiled and cooled) – 6 ltr Yeast – 2 tsp Wheat grains – 250 g Egg white – from one egg Preparation : Wash the grapes well. Squeeze or crush the grapes by hand, and add the sugar, water, yeast, wheat and egg white to it. Store it in a ceramic jar. Stir the contents of the jar well, on alternate days only. Drain the clear liquid from the top on the twenty second day. Then store it again in a ceramic jar for one more week. If your wine needs more colour, caramelize sugar and add it to the wine.

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Ari Unda | Kerala Rice Ladoo | Rice Balls

Ari Unda | Kerala Rice Ladoo | Kerala Traditional Snack

This traditional snack from Kerala is easy to prepare, light on the stomach and nutritious as well - that’s three great reasons to try out this yummy snack right away.  

Ingredients :

Boiled rice - 250 gm Jaggery (powdered) - 8 measures/ach Coconut (grated) - ½ of a coconut Preparation : Fry the rice grains well and powder it as is done for Puttu.   Add the powdered jaggery and grated coconut to the rice powder and coarsely grind it together for just a few seconds in the mixer-grinder. Make lemon-sized balls with this mixture. Your yummy snack is ready. TRY THIS RECIPE AND SHARE YOUR COMMENTS..

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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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KAPPA Puzhungiyathu with Mulaku Chammanthi | Boiled Tapioca With Green chilli Dip

KAPPA PUZHUNGIYATHU WITH MULAKU CHAMMANTHI | BOILED TAPIOCA WITH GREEN CHILLI DIP

TIME:

• Prep Time: 10 minutes
• Cook time: 15 minutes

INGREDIENTS:

For kappa puzhungiyathu /boiled tapioca :

1. Tapioca/yucca- 2 large
2. Salt-to taste
3. Water-as required

For Mulaku chammanthi / green chilli dip :

1. Green chilies- 10 nos( or to taste)
2. Shallots /onion ,chopped-1/2 cup
3. Coconut oil-2 to 3 tbsp
4. Salt-to taste

INSTRUCTIONS:

To prepare kappa puzhungiyathu /boiled tapioca :

Peel the tapioca and cut it into big pieces.Wash thoroughly until water runs clear.

In a large pan ,bring water to a boil,add tapioca and salt to taste.Cook for about 15 to 20 minutes or until it is tender.Drain and serve with the chutney.

To prepare Mulaku chammanthi / green chilli chutney/dip :

Crush together green chilies and shallots using a food processor or mortar and pestle.

Transfer this to a bowl ,add coconut oil and salt to taste.Mix well until combined.Serve with boiled tapioca.

NOTES:

• Adjust the quantity of green chilies according to your taste.
• For best result, use kanthari mulaku/bird's eye chilies for the chutney/dip

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PASSION FRUIT SMOOTHIE

PASSION FRUIT SMOOTHIE | Tastey Summer Drink

INGREDIENTS:

1. Passion fruit- 3 nos 
2. Banana- 2 nos(small)
3. Apple juice- 1 to 1 1/2 cup
4. Sugar- to taste

INSTRUCTIONS:

• Scoop out the pulp from the passion fruit and using a blender ,blend it for a  few seconds.Pass it through a fine mesh sieve ,discard the seeds.
• Add the passion fruit pulp,banana,apple juice and sugar to taste into a blender,blend until smooth.
• Serve immediately.

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KERALA EGG PUFFS | കേരള മുട്ട പഫ്സ്

KERALA EGG PUFFS | കേരള മുട്ട പഫ്സ് 

INGREDIENTS:

1. Puff pastry sheets/squares- 4 to 6 nos
2. Hard boiled eggs- 2 to 3 nos( cut vertically into two)
3. Onion-sliced- 1.5 cups
4. Ginger and garlic-finely chopped- 1 tsp
5. Curry leaves-chopped- 1 tsp
6. Kashmiri chili powder- 1 tsp
7. Black pepper powder- 1/2 tsp( or to taste)
8. Turmeric powder- 1/4 tsp
9. Garam masala- 1/2 tsp
10. Tomato kechup- 1 to 2 tsp
11. Salt- to taste
12. Oil- as required
13. Egg(beaten)- 1 small( for egg wash)

INSTRUCTIONS:

• Line a baking tray with parchment paper.Keep aside.Preheat oven to 190 deg C.

• Heat oil in a pan,add onion,ginger,garlic and curry leaves.Saute until onion turns golden brown.( add salt to speed up the process)

• Reduce heat to low, add kashmiri chili powder,black pepper powder,turmeric powder and garam masala.Cook for a minute or two,stirring continuously.Add more salt if required

• Add tomato sauce and mix well.Allow this to cool slightly.Divide this equally into 4 or 6 (depending upon how spicy you like it.)

• Spoon the prepared masala to the center of the pastry square,and place one half of a hard boiled egg on the top.

• Fold all the corners to the center,gently press with your finger to seal.

• Brush the top with egg wash.Repeat the steps for all the puffs pastry squares.

• Place the  puffs on the prepared baking tray and bake for 20 to 25 minutes or until it turns golden brown.
• Serve warm with tomato ketchup,if desired.

NOTES:

• If you are using frozen puff pastry sheets ,let it thaw completely either overnight in the refrigerator  or for 1 hour at room temperature,before using it.

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Beef Fry – Kallu Shappu Style

Beef Fry – Kallu Shappu Style

TIME:

• Prep time: 10 mins
• Cook time: 40 mins
• Total time: 50 mins 

INGREDIENTS:

• Beef – ½ kg, cleaned & cut into small-medium size cubes
• For Marination
• Small onion – 1 cup, crushed
• Ginger & garlic- 1½ tbsp, crushed
• Crushed red chilli – 1 – 1½ tbsp
• Coriander powder – 1½ – 2 tsp
• Turmeric powder – ¼ tsp
• Pepper powder – 1 tsp
• Garam Masala – 1- 1½ tsp
• Thengakothu (bite size coconut pieces) – ¾- 1 cup
• Vinegar – 2 tsp
• Salt

FOR TEMPERING:

• Coconut oil
• Curry leaves

INSTRUCTIONS:

• Marinate the cleaned beef pieces with the ingredients listed under marination (number 2 ingredients). Keep it aside for 15-20 mins. 
• Add 2 tbsp of water to this & pressure cook till the beef is done(the cooking time of beef depends on the type of beef used). Keep the cooker closed for 20-25 mins. 
• Open the cooker & if there is any excess water in the beef, cook till the water is dried completely.
• Heat oil in a heavy bottom pan & add tons of curry leaves. Fry it for few seconds. 
• Add the cooked beef. Give it a good stir. Cook on low flame till the beef becomes black in colour. 
• If the beef appears to dry in between, add a little oil & continue cooking. It will take around 10-15 mins. Dont forget to give a stir in between. 
• That’s all …the Kallu shappu beef fry is ready!

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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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