MUTTON PEPPER FRY

MUTTON PEPPER FRY | Tasty & Healthy Mutton Dish

INGREDIENTS:

1. Mutton-1/2 kg
2. Mustard seeds-1/2 tsp
3. Curry leaves- 2 sprigs or more
4. Onion ( sliced)-2 nos( medium)
5. Shallots( sliced)-10 to 12 nos
6. Ginger and garlic( chopped)- 1tsp
7. Coriander powder- 1 tbsp
8. Turmeric powder-1/2 tsp
9. Garam masala powder - 1 tsp + 1/4 tsp
10. Fennel powder-1/2 tsp
11. Water
12. Coconut oil( or any other vegetable oil)
13. Salt to taste

For Marination :

1. Turmeric powder-1/4 tsp
2. Coriander leaves( chopped)-1/4 cup
3. Mint leaves- 4 to 5 nos( optional)
4. Green chilies- 2 nos( or according to taste)
5. Whole black pepper- 2 tsp( adjust according to taste)
6. Ginger ( 1" piece)- 2 nos
7. Garlic( Indian )- 8 to 10  cloves
8. Lemon juice-2 tsp
9. Salt to taste

INSTRUCTIONS:

• In a blender,combine together the ingredients for marination and grind to form a smooth paste.
• Rub this onto the mutton pieces and keep aside for at least 30 minutes.
• Heat oil in a pan and add mustard seeds and let it splutter.Now add curry leaves,onion and shallots.Saute until it turns golden brown.Add chopped ginger and garlic and saute for few seconds.
• Now reduce the flame to low and add the coriander,turmeric,garam masala and fennel powder along with 2 tbsp of water and mix well.Saute until oil separates for about 2 to 3 minutes.
• Add the marinated mutton pieces and mix well.Pour in required amount of water ( appr 1 1/2 cups) and salt to taste.Cover and cook over a medium flame until mutton is done.
• Cook until all the water is absorbed .When it is almost dry add 1/4 tsp garam masala and more curry leaves.
• Continue frying ,stirring in between ( drizzle more oil if required) until it turns brown.

NOTE: 

You can also use a pressure cooker to reduce the cooking time.In that case when the mutton is cooked transfer it to a non stick pan for frying.

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

Read More

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!

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

Read More

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.

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

Read More

ELA ADA | STEAMED RICE FLOUR PARCEL | ഇല അട

ELA  ADA ( ഇല അട ) | STEAMED RICE FLOUR PARCEL

INGREDIENTS:

1. Rice flour- 1 cup
2. Boiling water- as required
3. Salt- 1 pinch
4. Banana leaves/Parchment paper- cut into rectangles 

For filling

1. Grated jaggery-1/4 to 1/2 cup
2. Water-2 tbsp 
3. Grated coconut-3/4 cup
4. Cumin powder-1 pinch (optional)
5. Cardamom powder-1 pinch

INSTRUCTIONS :

• Melt jaggery with 2 tbsp water over medium low heat.Switch off the stove and add grated coconut,cumin  powder and cardamom powder .Mix well and keep aside.
• In a large mixing bowl ,add rice flour and salt.Pour boiling water and mix well using a wooden spatula.Allow this to cool slightly and knead well to form a soft dough.
• Take a lemon sized portion of the prepared dough and place it onto a piece of  banana leaf and flatten it using your finger tips to form a thin and even layer of dough on it.(If the dough is sticking to your fingers ,dip your finger tips in water once in between)  
• Place a tablespoon of the prepared filling onto one half of the prepared layer and fold over the other half and press the sides gently to seal the edges.Repeat the process with the rest of the dough.
• Place this in a steamer and steam for about 10 to 12 minutes.
• Allow it to cool slightly before serving.

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

Read More

Kerala Vegetable Biriyani

KERALA STYLE VEGETABLE BIRIYANI

 INGREDIENTS: 

1. Basmati rice- 1.5 cups( see notes)
2. Cardamom-3 nos
3. Cinnamon stick,1.5" piece-2 nos
4. Bay leaf-1 no
5. Cloves- 5 to 6 nos
6. Ginger,chopped- 1 tsp
7. Garlic,chopped-1 tsp
8. Green chilies,cut vertically-2 or 3 nos( or to taste)
9. Onion,sliced- 1 medium( 3/4 cup)
10. Turmeric powder-1/4 tsp
11. Kashmiri chili powder- 1/2 to 1 tsp( according to taste)
12. Garam masala-1/2 tsp
13. Tomato,chopped- 1 medium( 1/2 cup)
14. Thick coconut milk-1/2 cup
15. Cooked vegetables( beans,carrot,green peas,cauliflower)-1.5 to 2 cups
16. Coriander leaves-to garnish
17. Oil-as required
18. Ghee-as required
19. Salt-to taste

TO GARNISH: 

1. Onion,finely sliced- 1 small
2. Cashew nuts-10 to 12 nos
3. Raisins-1 tbsp
4. Oil/Ghee-as required
5. Coriander leaves,chopped-as required
6. Garam masala-1/8 tsp

INSTRUCTIONS: 

Heat oil/Ghee in a pan ,add rice and saute for 3 to 4 minutes,pour sufficient amount of water(approximately  3 cups) and add salt to taste.Cook until rice is 3/4th done.Keep aside.

Heat oil/ghee in a pan and fry sliced onion, cashew nuts and raisins (for garnishing)separately until it turns brown and keep aside.

Now heat oil in a pan ,add the whole spices(cardamon,cinnamon,cloves and bay leaves.) and saute till fragrant.

Add ginger ,garlic,green chili and onion , saute till onion turn almost brown.

Reduce heat to low,add turmeric powder,chili powder and garam masala,saute till raw smell leaves.

Add tomato and saute till it is completely cooked ,and masala starts to leave the sides of the pan.

Pour in the coconut milk and add salt to taste.Add the cooked vegetables and cook for 3 to 5 minutes on low flame or until the gravy turns thick.Switch off the stove ,add coriander leaves and mix well.

In a heavy bottomed pan arrange the vegetable masala and cooked rice in layers.Sprinkle chopped coriander leaves , garam masala( 1/8 tsp)  and few drops of ghee(adding ghee is optional) on each layer of rice.Garnish with fried onions,cashew nuts and raisins.Cover the vessel with aluminium foil.

Preheat oven to 200 deg C.Bake this  for about 10 to 12 minutes.(For stove top method,heat a tava/dosa pan and place the biriyani vessel on top of the tava,reduce flame to low and cook for about 20 minutes.)

Serve with onion salad.

NOTES:

• If you like more masala for the biriyani ,use 1 and 1/4 cup rice ( like in the pic) or use 1.5 cups rice for a milder version.(I usually get about 3.5 cups cooked rice from 1 cup basmati rice.)

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

Read More

Egg Roast | Mutta Roast

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................

Read More

SUKHIYAN (സുഖിയന്‍) | MUNG BEAN FRITTERS

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................

Read More

UNNIAPPAM | ഉണ്ണിയപ്പം Kerala's Snack

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................

Read More

BeetRoot Thoran | BeetRoot Stir Fry

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 leaves- few
5. Ginger-finely chopped- 1/4 tsp( see notes)
6. Grated coconut- 1/2 cup heaped(see notes)
7. Turmeric powder- 1/4 tsp
8. Mustard seeds- 1/4 tsp
9. Salt- to taste
10. Oil- as 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.

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

Next Recipes:

 Kerala Special Aviyal 

   Onion Sambar 

Read More