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 Olan - Onam Sadya Recipe

Kerala Olan (ഓലന്‍) - Onam Sadya Recipe

INGREDIENTS : 

1. Black-eyed beans (vanpayar) – ½ cup
2. Ash gourd (kumbalanga) – 2.5-3 cups, cut into cubes
3. Green chilli – 3-4, slit lengthwise
4. Water – 3.5 cups
5. Thick coconut milk – ¾ -1 cup
6. Salt
7. Curry leaves
8. Coconut oil

INSTRUCTIONS : 

• Pressure cook the beans (vanpayar) with 1.5 cups water (refer notes). Strain the stock and keep aside the cooked beans. The beans should not be over cooked and it should retain its shape.
• Cook together ash gourd, green chilli, salt and 2 cups water, till ash gourd becomes tender. Again, ash gourd also should not be overcooked and it should retain its shape.
• Add the cooked beans to the ash gourd and mix well. Add coconut milk and curry leaves. Cook on low flame for 5-7 mins. Remove from the fire and drizzle some coconut oil.
• The curry has a thick consistency.

NOTES : 

• I didnt soak the beans before cooking.
• I pressure cooked it directly. 
• After the first whistle reduced the flame to low-medium and cooked for 6-7 whistles. 
• Kept closed till pressure drops. 
• I didnt add the stock of cooked beans to the curry.
•  However in some recipes, they add it to the curry and it gives a reddish tint to Olan. 
• The curry tends to thicken as it rests. 

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INDIAN STYLE CHICKEN TIKKA

INDIAN STYLE CHICKEN TIKKA

TIME : 

Prep Time: 2 to 3 hours
Cook time: 25 to 30 minutes
Serves: 2 to 3

INGREDIENTS : 

1. Chicken,cut into small pieces- 400 gms
2. Oil / melted butter- as required

FOR MARINATION : 

1. Yogurt- 1.5 tbsp
2. Ginger paste- 1 tbsp
3. Garlic paste- 1 tbsp
4. Kashmiri chili powder-1/2 to 3/4 tbsp (according to taste)
5. Garam masala- 1/2 tsp
6. Tandoori masala-3/4 tsp( or use homemade Tandoori masala)
7. Lime juice- 2 tsp
8. Mustard oil/vegetable oil- 2 tbsp( see notes)
9. Butter- 2 to 3 tsp
10. Salt- to taste

INSTRUCTIONS : 

In a bowl,combine together all the ingredients listed under 'For marination'.

Rub this onto the chicken pieces,until it is coated well.

Cover and refrigerate for about 2 to 3 hours.Thread the chicken pieces on bamboo skewers.

Preheat oven to 250 deg C.Place the skewers on a greased tray and bake for about 12 to 15 minutes.Baste them with  the pan juices and turn the pieces over.Drizzle melted butter,if desired.Bake for another 5 to 10 minutes,turning once or twice between.Broil for 3 to 4 minutes for charred look. ( Make sure you do not over cook the chicken,it should be soft , tender and juicy from inside.)

Serve with pudhina/mint chutney, rice / roti.

NOTES : 

• STOVE TOP Method:Drizzle oil on a skillet /grill pan.Place the skewered chicken on the pan and cook for about 8 to 10 minutes, over medium heat.Drizzle more oil/butter and turn them over a couple of times,until cooked through ( about 5 to 10 minutes)and slightly charred on the sides.
• Mustard oil has a distinctive pungent taste and a strong flavor.If you do not want to use mustard oil,just use any neutral cooking oil.

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Chammanthipodi | Chutney Powder

KERALA SPECIAL CHAMMANDIPODI |ചമ്മന്തിപ്പൊടി 

INGREDIENTS : 

1. Coconut - 1/2
2. Black gram - 1 pinch
3. Tamarind - 1/4
4. Asafotida powder - 1/4 teaspoon
5. Small onion - 3 or 4
6. Curry leaf - 3 or 4 leaves
7. Salt - 1 teaspoon
8. Chillypowder - 1 teaspoon

INSTRUCTIONS : 

• First pour coconut oil in the pan.
• Then put some black gram,tamarind,small onion,asafotida powder,coconut,chilly powder,salt and mix it well.
• It should be in red colour.
• Then put in mixy .

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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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MORU KACHIYATHU -NADAN STYLE | CURD CURRY

MORU KACHIYATHU -NADAN STYLE | മോര് കാച്ചിയത് 

INGREDIENTS : 

1. Curd - 2cup
2. Onion - 1 medium size
3. Ginger - 1 thumb size 
4. Garlic - 4-5 pods
5. Mustard seeds - 1 tsp
6. Fenugreek - 1/2 tsp
7. Curry leaves 
8. Water - 2cups
9. Red chilly - 2 (whole)
10. Turmeric powder - 1/2 tsp
11. Chilly powder - 1tsp
12. Cummin powder - 1tsp
13. Salt
14. Oil

INSTRUCTIONS : 

• Mix the curd with water in a vessel and add curry leaves and salt. 
• Keep the vessel in a sim flame. 
• Stir well to one side using a wooden spatula until steam coming on the top, then remove the vessel from the flame. 
• Heat the oil in a pan with medium flame. 
• Add mustard seeds along with fenugreek. 
• Once both seeds splitted add chopped onion along with chopped ginger,garlic and red chilly (whole). 
• Fry the mixture until the onion turned in to light brown. 
• Then add turmeric powder, chilly powder and cummin powder and allow to heat for 1 minute.
• Then add the mixture in to the vessel containing moru and mix well in to one direction with the wooden spatula. 
• Can add salt if needed and curry leaves on the top. 
• Nadan moru kachiyathu ready.

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VARUTHARACHA MUTTON CURRY

VARUTHARACHA MUTTON CURRY

INGREDIENTS : 

1. Mutton-500 gms 
2. Turmeric powder-1/2 tsp 
3. Bay leaf- 1 no 
4. Cardamom pods- 2 nos 
5. Cloves- 2 nos 
6. Cinnamon-2" piece 
7. Ginger ( chopped finely)- 1" piece 
8. Garlic (chopped finely)- 5 to 6 cloves 
9. Onion ( sliced )- 2 medium 
10. Shallots ( sliced)- 1 cup 
11. Green Chilies (cut vertically)- 2 to 4 ( see note) 
12. Curry leaves- 1 sprig 
13. Coriander powder- 1 tbsp 
14. Red chili powder-1/2 to 1 tsp( see note) 
15. Garam Masala powder-1/2 tsp 
16. Fennel powder-1/2 tsp 
17. Tomato ( sliced)- 1 small 
18. Oil 
19. Water 
20. Salt to taste 

To dry roast and grind :

1. Grated coconut-1/2 cup 
2. Black pepper corns-1 tsp 

For tempering : 

1. Mustard seeds-1/2 tsp 
2. Coconut ( sliced)-3 tbsp 
3. Curryleaves- 1 sprig 

INSTRUCTIONS : 

• Place the mutton pieces in a pressure cooker along with 1/2 tsp turmeric powder,salt to taste and 1/4 cup water.Cook until mutton is just done.Separate the mutton pieces from the stock and keep aside. 
• Meanwhile add grated coconut in a pan and dry roast it until it turns brown.( Be sure not to burn it).Switch off the stove and add black peppercorns .Grind this to a smooth paste without adding water.Keep aside. 
• Heat oil in a pan add bay leaves,cardamom,cloves and cinnamon.Saute for a few seconds.Now add ginger,garlic, onion,shallots , green chilies and salt to taste.Saute for about 10 to 15 minutes on a medium flame, until it turns golden brown. 
• Reduce the flame to low and add coriander powder,red chili powder,garam masala and fennel powder along with 2 tbsp water.Saute for about 5 minutes or until oil separates. 
• Now add the cooked mutton pieces and mix well until combined.Add the coconut paste ,tomato and sufficient quantity of stock.Adjust the salt level at this point.Cover and cook over a medium flame for about 10 to 12 minutes or until gravy is thick enough. 
• Now for tempering,heat oil in a pan, add mustard seeds and let it splutter.Add shallots ,coconut slices and curry leaves .Saute until it turns golden brown.Pour this over the curry. 

NOTE : 

• I used 5 green chilies and did not use red chili powder.You can adjust the spice level according to your taste.

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Kerala Style Ari Murukku | Tasty Rice Snack

Kerala Style Ari Murukku | Tasty Rice Snack 

Murukku is a traditional snack of Tamil nadu and Kerala , savory crunchy twists made from rice and urad dal flour.

INGREDIENTS : 

1. Fine rice flour - 3 cups 
2. Bengal gram Dhal (roasted, powdered and sieved) - ¼ cup 
3. White gingelly - 2 tsp
4. Cumin seeds - 1 tsp
5. Asafoetida (fried in oil and powdered) - 1 tsp
6. Salt -to taste
7. Dalda or Ghee (hot melted) - 3 tsp
8. Sodium bi carbonate - 2 pinches.

INSTRUCTIONS : 

• Mix the flours in hot ghee or dalda with your fingers. Add water to it and knead well into a soft dough.
• Add all the remaining ingredients. Fill a seva press with the dough and press down making a star like coil into boiling oil and fry the murukku crisp. 
• Repeat till all the dough is over.

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Chicken Samosa

Chicken Samosa | ചിക്കന്‍ സമോസ

This chicken filling for samosa can be prepared in advance and useful when you have surprise guests.  A good tea time snack which is simple to make and needs very few ingredients.

INGREDIENTS : 

1. Boneless chicken pieces - 1/2 kg
2. Chili powder - 3 tsp
3. Lemon juice - from half a lemon
4. Ginger paste - 1 tsp
5. Garlic paste - 1 tsp
6. Oil - as required
7. Onions (big, chopped fine) - ½ kg
8. Coriander leaves -1/2 cup
9. Salt - to taste
10. Oil - to fry

INSTRUCTIONS : 

• Boil the chicken with chili powder, lemon juice and ginger, garlic paste until it is well cooked and the water evaporates. The meat should now be well coated with the masala. Mince well and keep aside.
• Heat oil well and sauté the chopped onions. Next add the minced chicken and continue to sauté well. Add salt and coriander leaves and mix well.
• Place this filling into a samosa outer cover, fold and deep fry in hot oil.

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Mixed Vegetable Pickle

Mixed Vegetable Pickle | മിക്സെഡ്‌ വെജിറ്റബിള്‍ അച്ചാര്‍ 

Try out this all-new pickle recipe that sweet, sour and salty all at the same time...

INGREDIENTS :

1. Oil - 1 tbsp 
2. Mustard seeds - ½ tsp
3. Cumin seeds - ½ tsp 
4. Ginger (crushed) - 1 tsp 
5. Garlic (crushed) - 1 tsp 
6. Curry leaves - a few 
7. Pickle powder - ½ pkt 
8. Vinegar - ½ cup 
9. Raw mango pieces in brine - ½ cup 
10. Lemon pieces in brine - ½ cup 
11. Dates pieces in brine - ½ cup 
12. Sugar - 1 tbsp 
13. Salt – to taste

INSTRUCTIONS :

• Heat the oil in a  pan and splutter the mustard and cumin seeds.

• Add and sauté the ginger, garlic and curry leaves.

• Now add the pickle powder and stir well. Pour in the vinegar followed by half cup of water.

• When the liquid begins to boil, add and stir the mango, lime and date pieces.

• Finally, add the sugar and salt and bring to a boil again.

NOTES :

• Mango, lime and date pieces must have been in brine for atleast three days

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Arikkadukka | Stuffed Mussels

Malabar Arikkadukka | Stuffed Mussels | (അരിക്കടുക്ക )

Arikkadukka or Stuffed Mussels is a famous and much loved snack among Malabar specialties. It is rich in flavor and aroma and has a unique distinctive taste. Fresh mussels must be used for best results.

Ingredients :

Mussels- 20 Ponni  rice grains - 1cup Coconut , grated – one half Shallots, chopped - 2 Fennel seeds, powdered – ½ tsp Cumin seeds (nalla jeeragam), powdered  – ½ tsp Cinnamon, powdered – one pinch each Cloves, powdered – one pinch Cardamom, powdered - one pinch Salt- to taste Refined wheat flour (maida) – 1 tbsp Chilli powder – 1 tbsp Salt – to taste Oil – to fry Instructions : Clean the outer shell of the mussels well and split it open partially with a knife. It should not split open too wide. Wash away the dirt and clean it well. Soak the Ponni rice grains in hot water for three to four hours. Wash the rice grains well and drain it. Mix the grated coconut, shallots, powdered fennel seeds, powdered cumin seeds, powdered cinnamon, powdered cloves, powdered cardamom and salt. Grind it all well into a thick paste and keep aside. Next, take this mixture, little by little and fill it neatly inside the mussels. When all the mussels have been filled, place them on the rack of a steamer and steam it well till cooked. When the shell of the mussels turns red, it means the mussels have been cooked. Remove the vessel from the flame and when it cools, remove the shell of the mussels. Mix together the refined wheat flour (maida), chili powder and salt and make a thick batter.  Dip the cooked mussels into this batter and deep fry in hot oil.  Drain the oil and serve hot.   TRY THIS RECIPE AND SHARE YOUR COMMENTS..

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Beetroot Halwa | ബീറ്റ്റൂട്ട് ഹല്വ

Beetroot Halwa | ബീറ്റ്റൂട്ട് ഹല്വ |  Highly Nutritious Halwa

Beetroots, one of the most nutritious vegetables, are used in this delicious dessert. Its rich colour adds to its visual appeal as well.

INGREDIENTS :

1. Beetroot (grated) – 1 kg
2. Milk – 1 ltr
3. Sugar - 300 g
4. Ghee – 100 g
5. Cardamom (powdered) – a pinch
6. Dry fruits – 2 tbsp

INSTRUCTIONS:

1. Squeeze the water out completely from the grated beetroots.
2. Mix the beetroots and milk in a heavy bottomed pan. Place this pan on a slow flame and keep stirring continuously.
3. When it has dried up well, add the sugar and continue to stir.
4. Add the ghee at regular intervals, a little at a time.
5. When it has dried well, add the powdered cardamom and remove from the fire.
6. Garnish with dry fruits. It can be served cold or hot.

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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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