Fish Steam Cake/ മീന്‍ പുട്ട്

INGREDIENTS

Fish pieces - 6
Big onions - 1
Green chillies - 2
Chopped ginger - 1 spoon
Chopped garlic - 1 spoon
Curry leaves - Few
Pepper powder - 1/2 spoon
Cumin powder - 1/2 spoon
Turmeric powder - 1/4 spoon
Cumin seeds - 1/4 spoon
Mustard seeds - 1/2 spoon
Skinned black gram (whole) / Urad dal - 1 spoon
Salt - As per taste
Oil - 5 spoons

PREPARATION METHOD

Wash fish pieces well in water. (Click here to know how to wash fish pieces properly)
Then steam the fish pieces using any vessel/provision for 5 minutes. (I used idli pan to steam the fishes, just place the fish pieces on the idly plates, pour some water in the pan and place the plates inside the pan and steam them as you would do for making idlis. You can also use any pot to steam fish pieces. Do not boil the fish pieces, only steam them).
Once it gets cooked remove all the fish bones from the fish pieces and shred them well using hands or a spoon.
Meanwhile, chop onions, green chillies, tear curry leaves and set them aside.
Then in a frying pan/wok add oil, after it heats up add mustard seeds and let it splutter.
Then add cumin seeds, urad dal (ulutham paruppu), and saute for a minute until the urad dal turns slightly brownish.
Then add curry leaves, chopped ginger, garlic and green chillies and saute well for a minute.
Now add the chopped onions, salt, turmeric powder and saute well until onions become translucent.
Then add cumin powder and pepper powder and stir well.
Now add the shredded fish pieces and saute well. Stir frequently.
Cook for 3 minutes on a low flame.
Remove from flame and Serve!!

Fish Pepper Curry

Ingredients
Kingfish (nenmeen ) – 1/2 kg
Small onion – 10 Garlic – 4 or 5 pieces Green chilli – 3 Black pepper – 2 tablespoon
Coriander powder – 1/2 teaspoon Turmeric powder – 1/4 teaspoon
Thick coconut milk – 1 cup Cocum ( Kudampuli ) – 2 pieces Salt

Method:
Grind together small onion, garlic, green chilli,black pepper & turmeric powder.Wash & drain water from fish. Put the fish in a pan & add ground paste & mix well with hands.Add enough water & cocum.Cook on low fire until the gravy becomes thick.When gravy becomes thick add coconut milk & curry leaves. Cook on low fire & when it starts boiling take it off from stove.Garnish with coriander leaves.

Chicken Shahjahani

CHICKEN SHAHJAHANI 

Ingredients:
1 Chicken cut into cubes
A pinch of Nutmeg Powder
1 cup fresh Cream
1 tsp Poppy seeds
1/2 tsp Fenugreek seeds
1 tsp Coriander Seeds Powder
15 Cashew nut crushed
10 Almond blanched and crushed
2 Onion chopped
3 Bay Leaf
6 Garlic pods
1/2 tsp Garam Masala
6 tsp Clarified Butter

How to make:
Roast little cumin, poppy, fenugreek seeds and grind into powder.
Heat ghee, fry onions and garlic till it is brown.
Add chicken and fry.
Now add powdered masala, salt , coriander powder, bay leaf.
Simmer for 2 -3 minutes.
Add cream, 1/2 cup hot water and cook till water dries.
Add garam masala, nutmeg and cardamoms.
Cover and simmer for 5 minutes on low flame.
Take off from the fire and serve hot with nan or chapattis.

Pahadiya Lamb Tarkari

Pahadiya Lamb Tarkari

Ingredients
2 lbs lamb, cut into 1-in . cubes
3 cups onions, chopped
2 cups tomatoes, chopped
1 teaspoon cumin powder
1 teaspoon chili powder
1 teaspoon turmeric
1/4 teaspoon grated nutmeg
2 dried red chilies
2 cups broth or 2 cups water
1 tablespoon garlic, minced
1 tablespoon gingerroot, minced
4 tablespoons cooking oil
salt and pepper
2 tablespoons chopped fresh cilantro (to garnish)

Directions:

In large bowl, season lamb pieces with salt and pepper.
In a non-stick pan, heat two tablespoons of oil.
Add seasoned lamb pieces and brown well; discard excess oil and reserve meat on a plate.
In a non-stick sauce pan, heat oil.
To the hot oil, add whole red chilies; fry for 30 sec.
Add turmeric and chopped onions, and fry until brown.
Put garlic and ginger into the onion mixture; fry for 30 sec.
To this mixture, add cumin, chili powder, grated nutmeg and chopped tomatoes; mix well for a few minutes.
Transfer browned lamb pieces into the spice mixture, add salt and pepper; stir well.
Add broth to the browned lamb; lower the heat to low and let simmer until lamb pieces are tender, and the sauce has attained a thick, saucy consistency, about 35-45 minute.
When cooked, turn off the heat and add chopped cilantro to garnish.
Serve hot with rice, and or roti (flat bread).

Chicken Kosha/ Bengali Chicken Curry

Ingredients 
Chicken (cut into 12-14pcs):800gm
Potato(cut into quarters):1 large or 2 medium or 4 small
Onion(thinly sliced):2cups
Ginger(grated):2tbsp
Garlic(grated):2tbsp
Green chilies:5-6
Dry red chilies:3-4
Tomato(chopped):2
Cinnamon:2-3 (1inch) sticks
Cardamom:4-5
Cloves:6-7
Sugar:1tsp
Turmeric powder:1/4tsp
Degi mirch** powder:1ybsp
Salt to taste
Oil: 2-3tbsp
Degi mirch is combination of kashmiri red chili powder and red capsicum, it is mildly hot and imparts a nice red color to the curry. Easily available in Indian stores.

Method
1. Make a fine paste of grated ginger, garlic, dry red chilies, green chilies, keep aside.2. Dry roast cardamom, cinnamon, cloves and grind to a coarse powder, keep aside in a closed container. This is our freshly made garam masala.
3. Add 1tbsp of oil in a pan, fry the peeled and quartered potatos till nicely brown.
4. Add oil in a kadai or pan, when the oil is hot add sugar and let it caramelise. This brings a nice color to the curry.5. Add sliced onion to the oil. Cook till the onions turn nice brown in color. No I'm not talking about burning them, it is browning them. Be careful not to burn the onions, it will make the curry bitter.
6. Add the chicken pieces and cook with the onion. Add the freshly made paste and tomatoes and salt. cook in high heat and keep stirring continuously. The meat will release a lot of water. Reduce heat and add turmeric powder, degi mirch powder.
7. Keep cooking uncover in medium-high heat till the chicken is almost done or for 15-20min. Add the fried potato, sprinkle the freshly garam masala. Cover and reduce the heat to low and cook for another 15min. Check the seasoning and adjust accordingly.

Aam ka Sheera/ Mango Kesari/ മാമ്പഴ ഹൽവ

Ingredients

Semolina (റവ ) - 1 cup
Mango Pulp - 1.5 cup (store bought or home made)
Ghee - 1/2 cup - 1 cup (add according to your health condition and taste)
Sugar - 1 cup (add more if you like it sweeter)
Water - 2.5 cup
Cardamom Powder - 1/2 tsp
Cashews - 1 tblsp
Salt - a pinch
Kesari powder (Orange food colour) - a pinch (optional)

Stove top Method

1. Heat 1 tblsp ghee in a heavy bottomed pan and roast the rava till it turns light brown. Do not burn it. You can also use store bought roasted rava.
2. Remove the rava from the pan. Add another tblsp of ghee and fry the cashews till it turns golden brown. Remove it.
3. Add water to the same pan and bring it to a boil.
4. Add the sugar, salt, mango pulp and kesari powder to the water. 
5. Slowly add the roasted rava while constantly stirring.
6. Reduce the flame to a simmer. Cover and let it cook for about 5 minutes.
7. Add the ghee little by little and keep mixing till the whole things forms a shiny mass and does not stick to the pan.
8. Add the cardamom powder and roasted cashews and switch off.

Delicious mouth watering mango kesari is ready to serve.

Oven method

   - When you are making for a big group this method might be easier. Mix all the above ingredients in a baking dish. Bake it in a 350 degree oven for about 30 minutes.

Variations
  - You can also make pineapple , strawberry and banana  in the same way.

Spanish Tortilla with Bell Pepper

Ingredients

• 1 tablespoon olive oil, plus more for serving
• 1 pound Yukon gold potatoes, peeled and sliced inch thick
• 1 red bell pepper (ribs and seeds removed), thinly sliced
• 1 medium onion, halved and thinly sliced
• Coarse salt and ground pepper
• 8 large eggs
• 1/4 cup chopped fresh parsley, plus more for garnish
• 1/2 teaspoon hot sauce

Directions

1. Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium. Add potatoes, bell pepper, and onion; season with salt and pepper (skillet will be very full). Cover, and cook, stirring occasionally, until potatoes are crisp-tender, 14 to 16 minutes. Uncover, and cook off excess liquid, 1 to 2 minutes.
2. In a bowl, whisk together eggs, parsley, hot sauce, 1/2 teaspoon salt, and teaspoon pepper. Pour egg mixture over vegetables in skillet, and stir to distribute evenly. With the back of a spatula, press down on vegetables so they lay flat and are submerged.
3. Bake until tortilla is set, 12 to 16 minutes. To unmold, run a rubber spatula around edge of skillet to release tortilla; invert onto a serving plate. Drizzle tortilla with oil; garnish with parsley.
   

Naadan Delicious Olan

Olan Recipe (Special Kerala Veg Dish)

Ingredients

1. Mathenga (Pumpkin): 200 gm
2. Van Payar (Red cow peas): 2 tbs
3. Coconut milk from 1/2 coconut
4. Pacha Mulagu (Green chilies): 5 numbers
5. Velichenna (coconut oil): 1tbs
6. Salt as per taste
7. Curry leaves: 2 stems

Method

1. Soak the Vanpayar over night and then boil / cook it and further add mathenga, green chilies and salt and further cook until the veggies are cooked.
2. Then pour the second coconut milk (randam paal) to the cooked vanpayar and mathenga  and continue to boil until water removed.
3. Then continue to add first coconut milk (onnam pal) and remove from flame before it boils.
4. Further add curry leaves, little coconut oil and stir to keep the Olan closed for few minutes.
5. The delicious Olan curry is ready.
   

Krispy Fried Chicken (KFC)

Ingredients:

• Chicken pieces with skin                   - ½ kg

• Eggs                                                    - 2

• Milk                                                       - 2 to 3 tbsp

• All purpose flour / Maida                    - 2 cups

• Garlic pwd                                           - 2 tsp

• Onion pwd                                           - 2 to 3 tsp

• Paprika pwd                                        - 1 tsp

• Pepper pwd                                         - ¼ tsp

• Oil                                                          - to fry

Marination:

• Salt to taste

• Lemon juice                             - 1 tbsp

• Red chilly pwd                          - ½ tsp

• Pepper pwd                             - ½ tsp

• Salt                                            - ½ tsp

Method:

1. Wash & clean the chicken pieces. ( dont remove the skin )
2. Pat dry using paper towel & keep it aside.
3. Prepare marinade with the given ingredients.
4. Add chicken pieces to the marinade and turn to coat.
5. Marinate for 1 to 2 hrs.
6. In a bowl, beat the eggs,  pour the milk and whisk... till a smooth mixture is obtained, set it aside.
7. In a plate or bowl stir,  plain flour , garlic pwd, onion pwd, red chilly pwd/ paprika, pepper pwd & salt until well mixed.
8. Take a piece of chicken, add to the flour mixture & cover the chicken with it.
9. Now dip in the whisked egg mixture
10. And then again back into the flour mixture.
11. Shake off the excess flour and keep aside
12. .Repaeat the same dipping & covering process for all chicken pieces till they’re generously coated
13. Meanwhile heat oil in a wide skillet.
14. Add 4 to 5 pieces of chicken and deep fry in hot oil.
15. Take care not to crowd pieces.
16. Turn the flame to low medium and fry chicken until it turns golden brown.
17. Turn over the pieces gently, every few minutes & cook to crisp.
18. Chicken is done, when it is browned on all the sides.
19. Remove from flame & place on kitchen tissue to drain.
20. Repeat with remaining chicken.

Kerala Ginjer Chutney (നാടൻ ഇഞ്ചി കറി )

Ingredients

1. Inji/Ginger - 3/4 lb chopped into small slices
2. Shallots - 8 chopped fine (Optional. You do not need to use them if you are making it for sadya )
3. Green chilies - 4 - 5 chopped fine
4. Chilly powder - 3 - 4 tsp (adjust it according to your spice tolerance)
5. Fenugreek powder/uluva podi - 1/2 tsp
6. Hing/Asafoetida - A pinch (Optional)
7. Tamarind/puli – Small lime-sized or to taste
8. Jaggery - 2 tbsp or to taste
9. Curry leaves - 3 sprigs
10. Mustard - 1/2 tsp
11. Dry red chilies - 2
12. Coconut oil – 1 tbsp or as required
13. Salt - To taste

Method

1.  Chop the ginger and fry in oil until brown and crispy.  When it cools down, grind or crush in a mixer.

2.  Soak the tamarind in warm water(around 2 cups) and extract its juice. 

3. Heat oil in a deep pan and splutter mustard seeds. Add dry red chillies, shallots (if you are using them) and saute until the shallots turn brown. Now add the green chilies, curry leaves and saute for a few more minutes.

 4. Pour the strained tamarind extract to it. Bring it to a boil and add chilly powder, fenugreek powder and hing. Now add the ground ginger and jaggery. Mix well. Check for salt. Cook for another 10 - 15 minutes stirring in between and switch off. Adjust the gravy according to your consistency. I like to have a medium-thick consistency. You can store it in the refrigerator for at least 2 weeks. Use it like a pickle though I have it like a curry :).

Tips:

1) You could also grate ginger instead of chopping it. Squeeze out the juice, fry and crush them in a mixer.

2) Add more green chilies, if you wish to avoid using chilly powder. 

Parippu Payasam (ചെറുപയർ പരിപ്പ് പായസം )

Ingredients:

Moong Dhal (ചെറുപയർ പരിപ്പ്)     - 250 grams

Coconut Milk                                                - 4 cans

Chopped Coconut                                         - 2 table spoons.

Cashew Nuts                                                 - 25 grams

Jaggery (ശര്കര )                                       - 500 grams

Ghee                                                              - 2 table spoons 

Cardamom Powder                                        - 1 teaspoon

Sago (ചവ്വരി )                                           - 11/2 table spoons

Method:

Cook the Dhal (Parippu) in enough water and mash it after all the water evaporates. Dissolve jaggery by boiling in a little water and sieve to remove the impurities. Take the cooked Dhal, jaggery and 1 tablespoon of ghee in a shallow vessel and mix well. Boil till it thickens. Meanwhile cook the sago in water until it softens and to the mixture. Take 2 cans of coconut milk and mix with equal amount of water. Pour this diluted coconut milk into the mixture. Boil again for 15 minutes. Lower the fire and add the remaining 2 cans of coconut milk (concentrated).  Add cardamom and fried nuts and fried chopped coconuts. Stir well and remove from fire before it begins to bowl.

Kerala chicken curry (നാടൻ കോഴി കറി)

Ingredients

To pressure cook the chicken

I kg chicken cut into medium pieces.

3 onion sliced

2 big tomatoes chopped

1 large potato chopped

1/4 cup chopped coconut (optional)

2 Inch piece of ginger crushed

6-7 cloves of garlic (if you are using big ones)

2 green chillies slitted lengthwise

Half tsp turmeric powder

2 tbsp chilly powder (preferably kashmiri chilly)

3 tsp coriander powder

1 inch piece of cinnamon

5 cloves

1 bay leaf

2 tbsp coconut oil

3 sprig curry leaves

To roast and grind

1 cup grated coconut

3-4 shallots

1 tsp fennel seeds (perumjeerakam)

To garnish

1 tsp coconut oil

3 shallots sliced round wise

2 sprig curry leaves

Method

• Heat coconut oil in a pressure cooker and throw the whole spices (cinnamon,cloves and bay leaf)to splutter.
• Add the sliced onions and reduce the flame. Sauté well for 1 minute and add crushed ginger and garlic.Fry this till the raw smell leaves and the onions turn light brown.
• Now add all the powders and mix well .Drop the curry leaves.Fry till the powders are well roasted and raw smell disappears. 
• Add salt and chicken pieces.Mix well till the masala covers the chicken properly.It may take 2 minutes.Add tomatoes,chopped coconut and potatoes.Mix well again and add 1/4 cup water.(you may wash the spoon and pour)
• Close the lid and increase the flame to full.Cook till 4 whistles.
• Meanwhile fry coconut in a frying pan adding shallots and fennel seeds till the coconut turn brown in colour.
• Grind this coconut well when cooled,adding as little water as you can.
• After 4 whistles, release the steam immediately and remove the cooker lid.Simmer and check the water level since the chicken is sure to produce water.
• Pour the coconut mixture washing the grinder .Mix well and check the salt.Cook it till oil clears over the top and gravy thickens a bit.
• Now heat coconut oil in a small skillet and fry the shallot pieces and curry leaves.Pour it over the curry.
• Cover the cooker with the lid and let it remain like that for some time.This will allow the flavours to merge for a better authentic taste..Enjoy with rice/puttu/appam/chappathi !!
  
  
  

Kerala Fish Curry

Kerala fish Curry

Ingredients

Fish - 1 lb
Shallots diced- 1/2 cup
Ginger-cut into thin strips- 3 tsp
Garlic cut into thin strips- 3 tsp
Chilly powder- 2 tsp
Turmeric powder- 1/2 tsp
Kudampuli- 5-6 thin strips
Green chilly - 2
Curry leaves
Mustard- 1/3 tsp
Fenugreek- 1/2 tsp
Oil- 3 tsp
Salt to taste
Preparation

Cut and clean the fish and keep aside. Soak Kukum in water. 
Make a paste of chilly powder and turmeric and keep it aside.

In a pan ( in kerala we use manchatti or earthen cooking vessels)and  heat oil. Add mustard followed by fenugreek seeds and them allow to splutter. Add in the diced garlic, ginger, green chillies and curry leaves. Roast it in a slow flame till the nice aroma comes out of the ginger and garlic. Add shallots and saute till golden brown.Add the paste , mix well and fry again . This is very important part of the cooking. The paste should be roasted in low flame till the oil separates. It is this which brings in the rich red color to the curry. Add salt, kukum and hot water and allow it to boil. Add fish pieces and cook it in a medium flame for three minutes and then in a low flame. It is said that it is best to cook the fish without the lid on in low flame as it will add to its rich color and taste. Don't forget to rotate the pan occasionally and do not stir using a spoon.Finally add some curry leaves and pour on top coconut oil.

ഏത്തക്ക റോസ്റ്റ്

ഏത്തയ്ക്ക റോസ്റ്റ് 

ചേരുവകള്‍

1.ഏത്തയ്ക്ക -1 കിലോ
2.മൈദ -2 കപ്പ് 
തേങ്ങ തിരുമ്മിയത്‌ -1
അവല്‍ -1 കപ്പ്‌ 
പഞ്ചസാര -1 കിലോ 
കിസ്മിസ്‌ -50 ഗ്രാം 
അണ്ടിപരിപ്പ് -50 ഗ്രാം
ഏലക്ക -50 ഗ്രാം 
3.എണ്ണ -1 കിലോ 

പാകം ചെയ്യുന്ന വിധം

മൈദയില്‍ പാകത്തിന് വെള്ളം ചേര്‍ത്ത് കലക്കുക.ഏത്തയ്ക്ക രണ്ടായി പിളര്‍ന്നെടുക്കുക.മൂന്നാമത്തെ ചേരുവകള്‍ ഒരുമിച്ച് ഇളക്കി വെയ്ക്കുക.ചീനച്ചട്ടിയില്‍ എണ്ണ തിളയ്ക്കുമ്പോള്‍ പിളര്‍ന്ന ഏത്തയ്ക്ക കഷണങളുടെ നടുവില്‍ ഈ മിശ്രിതം നിറച്ച് മൈദ മാവില്‍ മുക്കി പൊരിക്കുക.

കൊഞ്ച് പുലാവ്

കൊഞ്ച്  പുലാവ്  

ചേരുവകള്‍

1. കൊഞ്ച് -1 കിലോ
2. സവാള -3
3. വറ്റല്‍മുളക് -10
4. മല്ലി -2 ടേബിള്‍സ്പൂണ്‍
5. നെയ്യ് -2 കപ്പ്
6. ഇഞ്ചി അരച്ചത് -2 ടേബിള്‍സ്പൂണ്‍
7. തൈര് -1 കപ്പ്
8. കുരുമുളക് -അര ടീസ്പൂണ്‍
9. മഞ്ഞള്‍പ്പൊടി -അര ടീസ്പൂണ്‍
10. പച്ചമുളക് -12
11. അണ്ടിപരിപ്പ് അരച്ചത് -2 ടേബിള്‍സ്പൂണ്‍
12. ചെറുനാരങ്ങ -1
13. വെളുത്തുള്ളി അരച്ചത് -1 ടേബിള്‍സ്പൂണ്‍
14. ബസ്മതി അരി -500 ഗ്രാം
15. ഉപ്പ് -പാകത്തിന്
16. തേങ്ങ അരച്ചത് -2 ടേബിള്‍സ്പൂണ്‍
17. കശകശ അരച്ചത് -2 ടേബിള്‍സ്പൂണ്‍

പാകം ചെയ്യുന്ന വിധം

സവാള അരിഞ്ഞു വെയ്ക്കുക.കൊഞ്ച് വൃത്തിയായി എടുക്കുക.അരി ഉപ്പു ചേര്‍ത്ത് വേവിച്ച് വെയ്ക്കുക.

നെയ്യ് ചൂടാകുമ്പോള്‍ കുരുമുളക് ഇടുക.അതിനുശേഷം സവാളയിട്ട്‌ വഴറ്റുക.ചുവന്നു തുടങ്ങുമ്പോള്‍
വെളുത്തുള്ളി അരച്ചത്‌ ഇടുക.വറ്റല്‍മുളക്,മല്ലി,മഞ്ഞള്‍പ്പൊടി എന്നിവ അരച്ചതും ഇട്ട് മൂപ്പിക്കുക.അരച്ചുവെച്ച
തേങ്ങ,അണ്ടിപരിപ്പ്,ഇഞ്ചി,കശകശ എന്നിവയിട്ട് മൂപ്പിക്കുക.നന്നായി വഴന്നശേഷം വൃത്തിയാക്കിയ കൊഞ്ച്
ചേര്‍ത്ത് അടച്ചുവെച്ച് വേവിക്കുക.പകുതി വെന്തശേഷം തൈരും നാരങ്ങാനീരും ഉപ്പും ചേര്‍ക്കുക.ഇറക്കിവെയ്ക്കുംമുമ്പ്‌ പച്ചമുളക് കീറിയിടണം.കൊഞ്ച് ശരിക്കും വെന്തശേഷം കുറച്ച് ചാറ് ഊറ്റി
എടുക്കണം.ബാക്കി ചാറും നെയ്യും നന്നായി കഷണങളില്‍ പിടിച്ചിരിയ്ക്കുന്ന പരുവത്തില്‍ വാങ്ങി വെയ്ക്കണം.
ഇതിലേയ്ക്ക് വേവിച്ചു വെച്ച ചോറ് കുടഞ്ഞിട്ട്‌ ഇളക്കി യോജിപ്പിക്കുക.ചൂടോടെ ഉപയോഗിക്കാം.