FISH MASALA CURRY
INGREDIENTS
FISH - 1/2 KG
ONION-5
TOMATO-2
GINGER- 2 INCH PIECE
GARLIC-7 CLOVES
GREEN CHILLIES- 6
CURRY LEAVES-7
RED CHILLY POWDER-1 1/2 TABLESPOON
CORIANDER POWDER- 2 TABLESPOON
TURMERIC POWDER- 1/2 TABLESPOON
COCONUT OIL-1/2 CUP
SALT- ACCORDING TO TASTE
PREPARATION
MARINATE FISH PIECES WITH 1/2 TABLESPOON RED CHILLY POWDER, 1/4 TABLESPOON TURMERIC POWDER AND SALT
FRY IN OIL
TAKE A PAN. HEAT OIL.
ADD SLICED ONION. FRY TILL GOLDEN BROWN.
ADD CHOPPED GARLIC, GINGER, GREEN CHILLIES. FRY FOR 3 MINUTES.
ADD CHOPPED TOMATOES. FRY FOR 3 MINUTES.
ADD CURRY LEAVES, SALT , RED CHILLY POWDER, CORIANDER POWDER AND TURMERIC POWDER. FRY TILL THE RAW SMELL OF THE POWDERS DISAPPEARS.
ADD 1/2 CUP WATER AND FISH PIECES
BOIL TILL FISH IS COOKED WELL AND MIXES WITH MASALA
YOUR CURRY IS READY
Welcome to a space where the timeless tastes of Kerala meet the inspirations of global cuisine. From the earthy aroma of black pepper and cardamom to the richness of olive oil, cheese, and pasta, this blog celebrates the art of blending tradition with innovation. Here, you’ll find authentic Kerala recipes, international classics with a Kerala twist, and culinary stories that connect cultures across the table.
Wednesday, 14 November 2012
DRIED MACKEREL / UNAKKA AYALA CHAMMANTHI PODI
DRIED MACKEREL / UNAKKA AYALA CHAMMANTHI PODI
INGREDIENTS
UNAKKA AYALA- 3
WASHED AND BONES REMOVED
FRY IN COCONUT OIL AND POWDER WELL
GRATED COCONUT- 1/2 - 1 CUP
DRIED RED CHILLIES- 10
SHALLOTS- 8
GINGER-1-2 INCH PIECE
CURRY LEAVES- 2 SPRIGS
GARLIC - 4 CLOVES
FRY ALL THE INGREDIENTS IN LOW FLAME AND POWDER
MIX WITH FISH POWDER AND SALT
STORE IN AN AIR TIGHT CONTAINER
INGREDIENTS
UNAKKA AYALA- 3
WASHED AND BONES REMOVED
FRY IN COCONUT OIL AND POWDER WELL
GRATED COCONUT- 1/2 - 1 CUP
DRIED RED CHILLIES- 10
SHALLOTS- 8
GINGER-1-2 INCH PIECE
CURRY LEAVES- 2 SPRIGS
GARLIC - 4 CLOVES
FRY ALL THE INGREDIENTS IN LOW FLAME AND POWDER
MIX WITH FISH POWDER AND SALT
STORE IN AN AIR TIGHT CONTAINER
FISH CUTLET- WITH MACKEREL /AYALA FISH
FISH CUTLET- WITH MACKEREL /AYALA FISH
ingredients
MACKEREL /AYALA FISH- 500 grams
oil - 40 ml
ginger- 1 inch piece; chopped
garlic - 4 cloves chopped
green chillies- 8 chopped
curry leaves-5
onion- 2, finely sliced
turmeric powder- half teaspoon
all spices powder/garam masala powder- half teaspoon
salt - according to taste
chilly powder- 1/4th tablespoon
black pepper powder- 1/4th tablespoon
potato- 3
green peas- a handful (optional)
eggs- 3
bread crumps_ 2 cups
coriander leaves- chopped
PREPARATION
preparing Fish
boil fish pieces with turmeric powder, a little chilly powder and salt in a vessel. When it is cooked, remove from flame. remove the bones and skin and crush fish pieces well with hand or mince it or powder it using a grinder.
Preparing potatoes
cook potatoes with salt in a pressure cooker . you can also add a pinch turmeric powder. let 4 -5 whistles come. remove from flame. after cooling, peel off skin and mix and crush well.
Preparing cutlet masala
Take a pan. add 2 tablespoons of oil.
Fry onion till its raw smell goes.
Then add chopped garlic-ginger, green chillies and curry leaves. Fry for 2 minutes.
Add salt, all spices powder, black pepper powder, chilly powder and turmeric powder. fry till raw smell of these powders disappears.
Add crushed fish pieces and potatoes
Add coriander leaves.
Remove from flame.
Preparation of cutlets
Roll the masala into equal balls and press into cutlet shape.
Beat 3 eggs in a bowl. add a pinch salt and mix well.
Take bread crumbs in a plate and spread it.
Take a pan. heat 4 tablespoons oil.
Dip each cutlet first in egg mixture and then roll in bread crumbs. fry till slight brown on both side in a medium flame.
ingredients
MACKEREL /AYALA FISH- 500 grams
oil - 40 ml
ginger- 1 inch piece; chopped
garlic - 4 cloves chopped
green chillies- 8 chopped
curry leaves-5
onion- 2, finely sliced
turmeric powder- half teaspoon
all spices powder/garam masala powder- half teaspoon
salt - according to taste
chilly powder- 1/4th tablespoon
black pepper powder- 1/4th tablespoon
potato- 3
green peas- a handful (optional)
eggs- 3
bread crumps_ 2 cups
coriander leaves- chopped
PREPARATION
preparing Fish
boil fish pieces with turmeric powder, a little chilly powder and salt in a vessel. When it is cooked, remove from flame. remove the bones and skin and crush fish pieces well with hand or mince it or powder it using a grinder.
Preparing potatoes
cook potatoes with salt in a pressure cooker . you can also add a pinch turmeric powder. let 4 -5 whistles come. remove from flame. after cooling, peel off skin and mix and crush well.
Preparing cutlet masala
Take a pan. add 2 tablespoons of oil.
Then add chopped garlic-ginger, green chillies and curry leaves. Fry for 2 minutes.
Add salt, all spices powder, black pepper powder, chilly powder and turmeric powder. fry till raw smell of these powders disappears.
Add crushed fish pieces and potatoes
Add coriander leaves.
Remove from flame.
Preparation of cutlets
Roll the masala into equal balls and press into cutlet shape.
Beat 3 eggs in a bowl. add a pinch salt and mix well.
Take bread crumbs in a plate and spread it.
Take a pan. heat 4 tablespoons oil.
Dip each cutlet first in egg mixture and then roll in bread crumbs. fry till slight brown on both side in a medium flame.
FISH CUTLET- WITH SARDINES/CHALA/MATTHI FISH
FISH CUTLET- WITH SARDINES/CHALA/MATTHI FISH
ingredients
SARDINES/CHALA/MATTHI FISH- 500 grams
oil - 40 ml
ginger- 1 inch piece; chopped
garlic - 4 cloves chopped
green chillies- 8 chopped
curry leaves-5
onion- 2, finely sliced
turmeric powder- half teaspoon
all spices powder/garam masala powder- half teaspoon
salt - according to taste
chilly powder- 1/4th tablespoon
black pepper powder- 1/4th tablespoon
potato- 3
green peas- a handful (optional)
eggs- 3
bread crumps_ 2 cups
coriander leaves- chopped
PREPARATION
preparing Fish
boil fish pieces with turmeric powder, a little chilly powder and salt in a vessel. When it is cooked, remove from flame. remove the bones and skin and crush fish pieces well with hand or mince it or powder it using a grinder.
Preparing potatoes
cook potatoes with salt in a pressure cooker . you can also add a pinch turmeric powder. let 4 -5 whistles come. remove from flame. after cooling, peel off skin and mix and crush well.
Preparing cutlet masala
Take a pan. add 2 tablespoons of oil.
Fry onion till its raw smell goes.
Then add chopped garlic-ginger, green chillies and curry leaves. Fry for 2 minutes.
Add salt, all spices powder, black pepper powder, chilly powder and turmeric powder. fry till raw smell of these powders disappears.
Add crushed fish pieces and potatoes
Add coriander leaves.
Remove from flame.
Preparation of cutlets
Roll the masala into equal balls and press into cutlet shape.
Beat 3 eggs in a bowl. add a pinch salt and mix well.
Take bread crumbs in a plate and spread it.
Take a pan. heat 4 tablespoons oil.
Dip each cutlet first in egg mixture and then roll in bread crumbs. fry till slight brown on both side in a medium flame.
FISH CUTLET- PUTHIYAPPILA KORA/ MANJA KORA/ SULTAN IBRAHIM FISH
FISH CUTLET- PUTHIYAPPILA KORA/ MANJA KORA/ SULTAN IBRAHIM FISH
ingredients
PUTHIYAPPILA KORA/ MANJA KORA/ SULTAN IBRAHIM FISH- 500 grams
oil - 40 ml
ginger- 1 inch piece; chopped
garlic - 4 cloves chopped
green chillies- 8 chopped
curry leaves-5
onion- 2, finely sliced
turmeric powder- half teaspoon
all spices powder/garam masala powder- half teaspoon
salt - according to taste
chilly powder- 1/4th tablespoon
black pepper powder- 1/4th tablespoon
potato- 3
green peas- a handful (optional)
eggs- 3
bread crumps_ 2 cups
coriander leaves- chopped
PREPARATION
preparing Fish
boil fish pieces with turmeric powder, a little chilly powder and salt in a vessel. When it is cooked, remove from flame. remove the bones and skin and crush fish pieces well with hand or mince it or powder it using a grinder.
Preparing potatoes
cook potatoes with salt in a pressure cooker . you can also add a pinch turmeric powder. let 4 -5 whistles come. remove from flame. after cooling, peel off skin and mix and crush well.
Preparing cutlet masala
Take a pan. add 2 tablespoons of oil.
Fry onion till its raw smell goes.
Then add chopped garlic-ginger, green chillies and curry leaves. Fry for 2 minutes.
Add salt, all spices powder, black pepper powder, chilly powder and turmeric powder. fry till raw smell of these powders disappears.
Add crushed fish pieces and potatoes
Add coriander leaves.
Remove from flame.
Preparation of cutlets
Roll the masala into equal balls and press into cutlet shape.
Beat 3 eggs in a bowl. add a pinch salt and mix well.
Take bread crumbs in a plate and spread it.
Take a pan. heat 4 tablespoons oil.
Dip each cutlet first in egg mixture and then roll in bread crumbs. fry till slight brown on both side in a medium flame.
YAM/SURAN/CHENA MASALA
YAM/SURAN/CHENA MASALA
INGREDIENTS
CHENA/YAM- 1 CUP; FINELY CHOPPED
ONION- 1
GINGER- 1 INCH PIECE
GREEN CHILLIES- 2
GARLIC-3
DRIED COCONUT/KOPRA- 1/4 CUP; CHOPPED
TOMATO-1
CURRY LEAVES- 1 SPRIG
SALT
RED CHILLY POWDER-1/2 TABLESPOON
CORIANDER POWDER-2 TABLESPOONS
TURMERIC POWDER-1/4 TABLESPOON
COCONUT OIL
PREPARATION
FRY YAM IN OIL
HEAT OIL
ADD FINELY CHOPPED ONION, GINGER, GREEN CHILLIES, GARLIC
ADD DRIED COCONUT
ADD MASALA POWDERS AND MIX WELL
ADD TOMATO
ADD FRIED YAM
ADD 4 TABLESPOONS WATER AND CLOSE WITH A LID
COOK WELL
EGG CURRY WITH COCONUT
EGG CURRY WITH COCONUT
INGREDIENTS
EGGS-4 ; BOILED;SPLIT INTO 2
ONION-1 ; FINELY CHOPPED
GREEN CHILLIES- 1 SPLIT INTO 2
GRATED COCONUT- 1 CUP
RED CHILLY POWDER-2 TABLESPOONS
TURMERIC POWDER- 1/2 TABLESPOON
SHALLOTS-5
GINGER- 1 INCH PIECE
TAMARIND- A SMALL PIECE
OIL-2 TABLESPOONS
CURRY LEAVES- 2 SPRIGS
SALT
WATER- 1 CUP
PREPARATION
GRIND GRATED COCONUT, SHALLOTS, GINGER , POWDERS, TAMARIND IN A BLENDER
HEAT OIL
ADD ONION AND GREEN CHILLY
FRY TILL ONION TURNS LIGHT BROWN
ADD GRIND PASTE
COOK WITH WATER
WHEN BOIL ADD BOILED EGGS WHICH IS SPLIT INTO 2
COOK IN LOW FLAME
ADD SALT AND CURRY LEAVES
INGREDIENTS
EGGS-4 ; BOILED;SPLIT INTO 2
ONION-1 ; FINELY CHOPPED
GREEN CHILLIES- 1 SPLIT INTO 2
GRATED COCONUT- 1 CUP
RED CHILLY POWDER-2 TABLESPOONS
TURMERIC POWDER- 1/2 TABLESPOON
SHALLOTS-5
GINGER- 1 INCH PIECE
TAMARIND- A SMALL PIECE
OIL-2 TABLESPOONS
CURRY LEAVES- 2 SPRIGS
SALT
WATER- 1 CUP
PREPARATION
GRIND GRATED COCONUT, SHALLOTS, GINGER , POWDERS, TAMARIND IN A BLENDER
HEAT OIL
ADD ONION AND GREEN CHILLY
FRY TILL ONION TURNS LIGHT BROWN
ADD GRIND PASTE
COOK WITH WATER
WHEN BOIL ADD BOILED EGGS WHICH IS SPLIT INTO 2
COOK IN LOW FLAME
ADD SALT AND CURRY LEAVES
FISH STEW
FISH STEW
INGREDIENTS
FISH- 1/2 KG
GREEN CHILLIES-4
GINGER- 1 INCH PIECE; CHOPPED LENGTHWISE
TOMATO- 1; CHOPPED LENGTHWISE
THIN COCONUT MILK- 2 CUPS
THICK COCONUT MILK- 1/2 CUP
VINEGAR- 1 TABLESPOON
SALT
CASHEW NUT PASTE-2 TABLESPOONS
CURRY LEAVES
PREPARATION
COOK FISH WITH GREEN CHILLIES, GINGER, TOMATO, SALT, CURRY LEAVES IN THIN COCONUT MILK
COOK FOR 5 MINUTES
ADD VINEGAR
COOK 1 MORE MINUTE
MIX CASHEW NUT PASTE IN THICK COCONUT MILK
MIX WITH FISH
COOK IN LOW FLAME
WHEN GRAVY THICKENS; REMOVE FROM FLAME
INGREDIENTS
FISH- 1/2 KG
GREEN CHILLIES-4
GINGER- 1 INCH PIECE; CHOPPED LENGTHWISE
TOMATO- 1; CHOPPED LENGTHWISE
THIN COCONUT MILK- 2 CUPS
THICK COCONUT MILK- 1/2 CUP
VINEGAR- 1 TABLESPOON
SALT
CASHEW NUT PASTE-2 TABLESPOONS
CURRY LEAVES
PREPARATION
COOK FISH WITH GREEN CHILLIES, GINGER, TOMATO, SALT, CURRY LEAVES IN THIN COCONUT MILK
COOK FOR 5 MINUTES
ADD VINEGAR
COOK 1 MORE MINUTE
MIX CASHEW NUT PASTE IN THICK COCONUT MILK
MIX WITH FISH
COOK IN LOW FLAME
WHEN GRAVY THICKENS; REMOVE FROM FLAME
CHEMMEEN / PRAWNS VADA
CHEMMEEN / PRAWNS VADA
INGREDIENTS
PRAWNS- 1/2 KG COOKED
GRATED COCONUT- 1/2 CUP
BENGAL GRAM DAAL/ PORI KADALA- 1/4 CUP
GREEN CHILLIES-4
GINGER- 1 INCH PIECE;
PEPPER- 1 1/2 TABLESPOON
SHALLOTS- 10-12
CORIANDER LEAVES- 1/4 CUP
SALT
OIL
PREPARATION
COARSE GRIND ALL THE INGREDIENTS EXCEPT SALT AND OIL IN A BLENDER OR MIXER
ADD SALT
MIX WELL
MAKE BALLS
PRESS
DEEP FRY IN OIL
INGREDIENTS
PRAWNS- 1/2 KG COOKED
GRATED COCONUT- 1/2 CUP
BENGAL GRAM DAAL/ PORI KADALA- 1/4 CUP
GREEN CHILLIES-4
GINGER- 1 INCH PIECE;
PEPPER- 1 1/2 TABLESPOON
SHALLOTS- 10-12
CORIANDER LEAVES- 1/4 CUP
SALT
OIL
PREPARATION
COARSE GRIND ALL THE INGREDIENTS EXCEPT SALT AND OIL IN A BLENDER OR MIXER
ADD SALT
MIX WELL
MAKE BALLS
PRESS
DEEP FRY IN OIL
MEAT BALLS
MEAT BALLS
INGREDIENTS
MINCED MEAT- 1/2 KG;
ONIONS-2-3 ; FINELY SLICED
GINGER-1 -2 INCH PIECE; CHOPPED
BLACK PEPPER POWDER- 1 - 2 TABLESPOONS
TURMERIC POWDER- 1/2 TABLESPOON
GARAM MASALA POWDER OR ALL SPICES POWDER- 1 TABLESPOON
CORIANDER LEAVES- 1/4 TABLESPOON
SALT
MAIDA OR ALL PURPOSE FLOUR- 1 CUP
BREAD CRUMBS- 1 -2 CUPS
WATER
OIL
PREPARATION
COOK MEAT WITH TURMERIC POWDER AND SALT IN LOW FLAME
HEAT 2 TABLESPOONS OIL
ADD CHOPPED GINGER , GREEN CHILLIES, AND ONION AND FRY FOR 2-3 MINUTES
ADD MEAT, BLACK PEPPER POWDER, MASHED POTATOES AND CURRY LEAVES
MIX WELL
REMOVE FROM FLAME
MAKE BALLS
PREPARE A BATTER WITH MAIDA , TURMERIC POWDER AND WATER
DIP EACH BALL IN BATTER
ROLL IT IN BREAD CRUMBS
DEEP FRY IN OIL
INGREDIENTS
MINCED MEAT- 1/2 KG;
ONIONS-2-3 ; FINELY SLICED
GINGER-1 -2 INCH PIECE; CHOPPED
BLACK PEPPER POWDER- 1 - 2 TABLESPOONS
TURMERIC POWDER- 1/2 TABLESPOON
GARAM MASALA POWDER OR ALL SPICES POWDER- 1 TABLESPOON
CORIANDER LEAVES- 1/4 TABLESPOON
SALT
MAIDA OR ALL PURPOSE FLOUR- 1 CUP
BREAD CRUMBS- 1 -2 CUPS
WATER
OIL
PREPARATION
COOK MEAT WITH TURMERIC POWDER AND SALT IN LOW FLAME
HEAT 2 TABLESPOONS OIL
ADD CHOPPED GINGER , GREEN CHILLIES, AND ONION AND FRY FOR 2-3 MINUTES
ADD MEAT, BLACK PEPPER POWDER, MASHED POTATOES AND CURRY LEAVES
MIX WELL
REMOVE FROM FLAME
MAKE BALLS
PREPARE A BATTER WITH MAIDA , TURMERIC POWDER AND WATER
DIP EACH BALL IN BATTER
ROLL IT IN BREAD CRUMBS
DEEP FRY IN OIL
POTATO BALLS
POTATO BALLS
INGREDIENTS
POTATOES-2; COOKED AND MASHED
SEMOLINA/ RAVA- 1/2 CUP
PEPPER POWDER-1 TABLESPOON
BAKING POWDER-1 TABLESPOON
CORIANDER LEAVES- 2 TABLESPOONS
EGG-1
SALT
OIL
PREPARATION
MIX ALL THE INGREDIENTS EXCEPT OIL
MAKE BALLS
DEEP FRY IN OIL
INGREDIENTS
POTATOES-2; COOKED AND MASHED
SEMOLINA/ RAVA- 1/2 CUP
PEPPER POWDER-1 TABLESPOON
BAKING POWDER-1 TABLESPOON
CORIANDER LEAVES- 2 TABLESPOONS
EGG-1
SALT
OIL
PREPARATION
MIX ALL THE INGREDIENTS EXCEPT OIL
MAKE BALLS
DEEP FRY IN OIL
FISH BALLS WITHOUT POTATO
FISH BALLS WITHOUT POTATO
INGREDIENTS
FISH- 1/2 KG
BREAD CRUMBS- 1 1/2 CUPS
EGGS-2
SPRING ONION- 1/2 CUP; FINELY CHOPPED
CORIANDER LEAVES- 1/4 CUP; FINELY CHOPPED
PEPPER POWDER- 3/4 TABLESPOON
SALT
FENNEL POWDER- 3/4 TABLESPOON
OIL
PREPARATION
GRIND COOKED FISH IN A BLENDER
MIX IT WITH BREAD CRUMBS, BEATEN EGGS, SPRING ONION , CORIANDER LEAVES, PEPPER POWDER , FENNEL POWDER AND SALT
MIX WELL
MAKE BALLS
DEEP FRY IN OIL
Tuesday, 13 November 2012
UNAKKA NETHOLI / KOZHUVA CHAMMANTHI
UNAKKA NETHOLI / KOZHUVA CHAMMANTHI
INGREDIENTS
UNAKKA NETHOLI- 10-12
FRY FISH
REMOVE HEAD AND TAIL
GRATED COCONUT- 1/2 CUP
DRIED RED CHILLIES- 4-6
RAW MANGO-1; CUT INTO PIECES
SALT
GRIND ALL INGREDIENTS WELL TO A FINE PASTE
ADD COCONUT OIL
INGREDIENTS
UNAKKA NETHOLI- 10-12
FRY FISH
REMOVE HEAD AND TAIL
GRATED COCONUT- 1/2 CUP
DRIED RED CHILLIES- 4-6
RAW MANGO-1; CUT INTO PIECES
SALT
GRIND ALL INGREDIENTS WELL TO A FINE PASTE
ADD COCONUT OIL
UNAKKA MULLAN CHAMMANTHI OR DRIED SILVER BELLY FISH OR PONY FISH SPICY PASTE
UNAKKA MULLAN CHAMMANTHI OR
DRIED SILVER BELLY FISH OR PONY FISH SPICY PASTE
INGREDIENTS
UNAKKA MULLAN- 2-4
FRY IT
KANTHARI MULAKU- 5-6 OR GREEN CHILLIES
SHALLOTS-4-8
TAMARIND - 1 INCH PIECE
GRIND ALL THE INGREDIENTS WELL
ADD COCONUT OIL
DRIED SILVER BELLY FISH OR PONY FISH SPICY PASTE
INGREDIENTS
UNAKKA MULLAN- 2-4
FRY IT
KANTHARI MULAKU- 5-6 OR GREEN CHILLIES
SHALLOTS-4-8
TAMARIND - 1 INCH PIECE
GRIND ALL THE INGREDIENTS WELL
ADD COCONUT OIL
DRIED SHARK FISH CURRY
DRIED SHARK FISH CURRY
INGREDIENTS
DRIED SHARK FISH- 1/2 KG
GRATED COCONUT -1/2 CUP
FENNEL SEEDS/ PERUM JIRAKA- 1/4 TABLESPOON
RED CHILLY POWDER-2 TABLESPOONS
GINGER- 1 INCH PIECE- ; FINELY CHOPPED
ONION-1 ;FINELY CHOPPED
TAMARIND- 1 GOOSEBERRY SIZE
CURRY LEAVES- 1 SPRIG
COCONUT OIL- 1 -2 TABLESPOONS
MUSTARD- 1/2 TABLESPOON
SHALLOTS-5; FINELY CHOPPED
PREPARATION
WASH FISH WELL
GRIND GRATED COCONUT, FENNEL SEEDS AND RED CHILLY CHILLY POWDER
MIX IT WITH LITTLE WATER
BOIL IT
ADD FISH
FISH WHEN HALF COOKED ADD GINGER AND ONION
ADD TAMARIND WATER AND CURRY LEAVES
SAUTE WITH MUSTARD, AND SHALLOTS AND CURRY LEAVES IN COCONUT OIL
INGREDIENTS
DRIED SHARK FISH- 1/2 KG
GRATED COCONUT -1/2 CUP
FENNEL SEEDS/ PERUM JIRAKA- 1/4 TABLESPOON
RED CHILLY POWDER-2 TABLESPOONS
GINGER- 1 INCH PIECE- ; FINELY CHOPPED
ONION-1 ;FINELY CHOPPED
TAMARIND- 1 GOOSEBERRY SIZE
CURRY LEAVES- 1 SPRIG
COCONUT OIL- 1 -2 TABLESPOONS
MUSTARD- 1/2 TABLESPOON
SHALLOTS-5; FINELY CHOPPED
PREPARATION
WASH FISH WELL
GRIND GRATED COCONUT, FENNEL SEEDS AND RED CHILLY CHILLY POWDER
MIX IT WITH LITTLE WATER
BOIL IT
ADD FISH
FISH WHEN HALF COOKED ADD GINGER AND ONION
ADD TAMARIND WATER AND CURRY LEAVES
SAUTE WITH MUSTARD, AND SHALLOTS AND CURRY LEAVES IN COCONUT OIL
COLE SLAW AT HOME- RICH SWEET SALAD FOR CRISPY CHICKEN FRIES
COLE SLAW AT HOME-
RICH SWEET SALAD FOR CRISPY CHICKEN FRIES
INGREDIENTS
CABBAGE-1/2; FINELY CHOPPED
GRATED COCONUT- 1-2
MINCED ONION- 2 TABLESPOONS
MIX WELL
GRANULATED SUGAR- 1/3 CUP
SALT- 1/2 TABLESPOON
PEPPER POWDER-1/8 TABLESPOON
MILK- 1/4 CUP
MAYONNAISE-1/2 CUP
BUTTER MILK- 1/4 CUP
WHITE VINEGAR- 1 1/2 TABLESPOONS
LEMON JUICE- 2 1/2 TABLESPOONS
COMBINE ALL BEAT WELL UNTIL SMOOTH
MIX WITH VEGETABLES
REFRIGERATE AT LEAST FOR 2 HOURS
RICH SWEET SALAD FOR CRISPY CHICKEN FRIES
INGREDIENTS
CABBAGE-1/2; FINELY CHOPPED
GRATED COCONUT- 1-2
MINCED ONION- 2 TABLESPOONS
MIX WELL
GRANULATED SUGAR- 1/3 CUP
SALT- 1/2 TABLESPOON
PEPPER POWDER-1/8 TABLESPOON
MILK- 1/4 CUP
MAYONNAISE-1/2 CUP
BUTTER MILK- 1/4 CUP
WHITE VINEGAR- 1 1/2 TABLESPOONS
LEMON JUICE- 2 1/2 TABLESPOONS
COMBINE ALL BEAT WELL UNTIL SMOOTH
MIX WITH VEGETABLES
REFRIGERATE AT LEAST FOR 2 HOURS
THENGA CHORU / COCONUT RICE
THENGA CHORU / COCONUT RICE
INGREDIENTS
COCONUT OIL-3
URID DAL/ BLACK GRAM-1 TABLESPOON
MUSTARD- 1 TABLESPOON
DRIED RED CHILLIES- 6
FENUGREEK POWDER- 1/2 TABLESPOON
GRATED COCONUT- 1/2 CUP
COOKED PONNI RICE /PARBOILED RICE - 3 CUPS
SALT
PREPARATION
HEAT OIL
FRY BLACK GRAM
SPLUTTER MUSTARD
ADD DRIED RED CHILLIES AND FENUGREEK POWDER
MIX WELL
ADD GRATED COCONUT AND FRY TILL IT BECOMES RED
NOW ADD COOKED RICE AND SALT
MIX WELL
PACHAMANGA-PALAK/CHEERAYILA CURRY OR RAW MANGO-SPINACH CURRY
PACHAMANGA-PALAK/CHEERAYILA CURRY OR
RAW MANGO-SPINACH CURRY
INGREDIENTS
RAW MANGO -1; CUT INTO PIECES
PALAK- 1 BUNDLE; FINELY CHOPPED
RED CHILLY POWDER-1/2 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON
SALT
GRATED COCONUT- 1/2 CUP
SHALLOTS- 2-3
GREEN CHILLIES- 5
CUMIN SEEDS-1 PINCH
CURD- 2 TABLESPOONS
COCONUT OIL- 1 TABLESPOON
CURRY LEAVES- 1 SPRIG
MUSTARD-1/2 TABLESPOON
DRIED RED CHILLIES-3
PREPARATION
GRIND GRATED COCONUT, CUMIN SEEDS, SHALLOTS,GREEN CHILLIES INTO A FINE PASTE
COOK RAW MANGO AND SPINACH/PALAK WITH RED CHILLY, TURMERIC POWDER AND SALT
ADD GRIND PASTE
WHEN BOIL ADD CURD AND REMOVE FROM FLAME
SAUTE IT WITH MUSTARD, DRIED RED CHILLIES AND CURRY LEAVES IN COCONUT OIL
RAW MANGO-SPINACH CURRY
INGREDIENTS
RAW MANGO -1; CUT INTO PIECES
PALAK- 1 BUNDLE; FINELY CHOPPED
RED CHILLY POWDER-1/2 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON
SALT
GRATED COCONUT- 1/2 CUP
SHALLOTS- 2-3
GREEN CHILLIES- 5
CUMIN SEEDS-1 PINCH
CURD- 2 TABLESPOONS
COCONUT OIL- 1 TABLESPOON
CURRY LEAVES- 1 SPRIG
MUSTARD-1/2 TABLESPOON
DRIED RED CHILLIES-3
PREPARATION
GRIND GRATED COCONUT, CUMIN SEEDS, SHALLOTS,GREEN CHILLIES INTO A FINE PASTE
COOK RAW MANGO AND SPINACH/PALAK WITH RED CHILLY, TURMERIC POWDER AND SALT
ADD GRIND PASTE
WHEN BOIL ADD CURD AND REMOVE FROM FLAME
SAUTE IT WITH MUSTARD, DRIED RED CHILLIES AND CURRY LEAVES IN COCONUT OIL
CHAKALI/ SPICY MURUKKU- A MARATHI RECIPE
CHAKALI/ SPICY MURUKKU-
A MARATHI RECIPE
INGREDIENTS
RICE FLOUR- 1 1/2 CUPS
BESAN/ GRAM FLOUR- 1/2 CUP
BUTTER-1/4 CUP
GREEN CHILLIES- 3-4 FINELY CHOPPED
CORIANDER POWDER-1 TABLESPOON
CUMIN SEES POWDER- 1 TABLESPOON
TURMERIC POWDER-1/2 TABLESPOON
CURD-1 TABLESPOON
SALT
OIL
PREPARATION
MIX BOTH FLOURS WELL
MIX IT WITH ALL INGREDIENTS EXCEPT OIL
PREPARE A DOUGH BY ADDING WARM WATER LITTLE BY LITTLE
KNEAD WELL TO FORM A SOFT DOUGH
GREASE THE MURUKKU/ CHAKKALI FRAME
PUT A PART OF DOUGH
PRESS IT INTO HOT BOILING OIL
DEEP FRYIN OIL IN MEDIUM FLAME TILL GOLDEN BROWN
A MARATHI RECIPE
INGREDIENTS
RICE FLOUR- 1 1/2 CUPS
BESAN/ GRAM FLOUR- 1/2 CUP
BUTTER-1/4 CUP
GREEN CHILLIES- 3-4 FINELY CHOPPED
CORIANDER POWDER-1 TABLESPOON
CUMIN SEES POWDER- 1 TABLESPOON
TURMERIC POWDER-1/2 TABLESPOON
CURD-1 TABLESPOON
SALT
OIL
PREPARATION
MIX BOTH FLOURS WELL
MIX IT WITH ALL INGREDIENTS EXCEPT OIL
PREPARE A DOUGH BY ADDING WARM WATER LITTLE BY LITTLE
KNEAD WELL TO FORM A SOFT DOUGH
GREASE THE MURUKKU/ CHAKKALI FRAME
PUT A PART OF DOUGH
PRESS IT INTO HOT BOILING OIL
DEEP FRYIN OIL IN MEDIUM FLAME TILL GOLDEN BROWN
ALOO-MATTAR-PALAK OR POTATO-GREEN PEAS-SPINACH CURRY
ALOO-MATTAR-PALAK OR
POTATO-GREEN PEAS-SPINACH CURRY
INGREDIENTS
SPINACH- 1 BUNDLE; FINELY CHOPPED
GREEN PEAS -1 CUP
POTATO-1 COOKED
ONION-1 ; FINELY CHOPPED
TOMATO- 1; FINELY CHOPPED
GREEN CHILLIES- 3-4
CUMIN SEEDS- 1 TABLESPOON
ASAFOETIDA POWDER- A PINCH
TURMERIC POWDER- 1/2 TABLESPOON
SALT
OIL
PREPARATION
COOK SPINACH IN LITTLE WATER FOR 10 MINUTES
ALLOW IT TO COOL
GRIND IT WITH GREEN CHILLIES TO FORM A FINE PASTE
CUT POTATOES INTO CUBES
HEAT OIL IN A PAN
ADD CUMIN SEEDS AND ASAFOETIDA POWDER
ADD ONIONS, GREEN PEAS, TOMATOES
FRY FOR 2-3 MINUTES
ADD POTATO CUBES
COOK FOR 5 MINUTES IN MEDIUM FLAME
ADD SPINACH PASTE
ADD TURMERIC POWDER AND SALT
COOK FOR 10 MINUTES IN LOW FLAME
POTATO-GREEN PEAS-SPINACH CURRY
INGREDIENTS
SPINACH- 1 BUNDLE; FINELY CHOPPED
GREEN PEAS -1 CUP
POTATO-1 COOKED
ONION-1 ; FINELY CHOPPED
TOMATO- 1; FINELY CHOPPED
GREEN CHILLIES- 3-4
CUMIN SEEDS- 1 TABLESPOON
ASAFOETIDA POWDER- A PINCH
TURMERIC POWDER- 1/2 TABLESPOON
SALT
OIL
PREPARATION
COOK SPINACH IN LITTLE WATER FOR 10 MINUTES
ALLOW IT TO COOL
GRIND IT WITH GREEN CHILLIES TO FORM A FINE PASTE
CUT POTATOES INTO CUBES
HEAT OIL IN A PAN
ADD CUMIN SEEDS AND ASAFOETIDA POWDER
ADD ONIONS, GREEN PEAS, TOMATOES
FRY FOR 2-3 MINUTES
ADD POTATO CUBES
COOK FOR 5 MINUTES IN MEDIUM FLAME
ADD SPINACH PASTE
ADD TURMERIC POWDER AND SALT
COOK FOR 10 MINUTES IN LOW FLAME
ALOO MUTTER- GREEN PEAS AND POTATO CURRY
ALOO MUTTER-
GREEN PEAS AND POTATO CURRY
INGREDIENTS
GREEN PEAS- 1/2 CUP
POTATO-1
TOMATO- 1
GARLIC- 4-6
CORIANDER LEAVES- 1/4 CUP; CHOPPED
GREEN CHILLIES-2-4
ONION - 1
SALT
TURMERIC POWDER- 1 PINCH
CUMIN SEEDS- 1/2 TABLESPOON
OIL
PREPARATION
GRIND GARLIC, CORIANDER LEAVES, TOMATO, GREEN CHILLIES, ONION, SALT AND TURMERIC POWDER INTO A PASTE
COOK GREEN PEAS AND POTATOES
HEAT OIL IN A WOK OR KADAI
SPLUTTER CUMIN SEEDS
ADD G ROUND MASALA;
ROAST TILL OIL SEPARATES
ADD COOKED POTATOES AND GREEN PEAS
MIX WELL
Monday, 12 November 2012
PRAWNS / CHEMEEN CURRY WITH COCONUT MILK
PRAWNS / CHEMEEN CURRY WITH COCONUT MILK
INGREDIENTS
SHALLOTS- 6
TOMATO- 1
RED CHILLY POWDER-1 TABLESPOON
CORIANDER POWDER-2 TABLESPOONS
TURMERIC POWDER-1/4 TABLESPOON
COCONUT MILK - FIRST MILK-1/4TH CUP; SECOND MILK-1/2 CUP
WATER- 1 CUP
PRAWNS - 1/2 KG
CURRY LEAVES-6
SALT- AS PER TASTE
GAMBOOGE/KUDAMPULI-4(ACCORDING TO TASTE)
COCONUT OIL-2 TABLESPOON
PREPARATION
CLEAN THE FISH WELL
ALSO CLEAN WELL BY ADDING SALT
GRIND SHALLOTS-4, TOMATO, RED CHILLY POWDER, CORIANDER POWDER, TURMERIC POWDER AND SECOND COCONUT MILK IN A MIXER
GRIND WELL.
POUR ALL THE MIXTURE INTO A VESSEL OR EARTHERN POT.
ADD SALT AND GAMBOOGE
ALLOW IT TO BOIL
WHEN STARTED BOILING ADD PRAWNS , AND COOK IN MEDIUM FLAME
WHEN IT THICKENS ADD FIRST COCONUT MILK
BOIL TILL THE PRAWNS ARE COOKED WELL.
HEAT 2 TABLESPOON COCONUT OIL IN A PAN.
ADD SLICED 2 SHALLOTS AND CURRY LEAVES
FRY TILL BROWN COLOUR
ADD IT TO CURRY
PRAWNS / CHEMEEN CURRY WITH RAW MANGOES
PRAWNS / CHEMEEN CURRY WITH RAW MANGOES
INGREDIENTS
SHALLOTS- 6
TOMATO- 1
RED CHILLY POWDER-1 TABLESPOON
CORIANDER POWDER-2 TABLESPOONS
TURMERIC POWDER-1/4 TABLESPOON
COCONUT MILK - FIRST MILK-1/4TH CUP; SECOND MILK-1/2 CUP
WATER- 1 CUP
PRAWNS - 1/2 KG
CURRY LEAVES-6
SALT- AS PER TASTE
RAW MANGOES- 2, CUT INTO PIECES
COCONUT OIL-2 TABLESPOON
PREPARATION
CLEAN THE FISH WELL
ALSO CLEAN WELL BY ADDING SALT
GRIND SHALLOTS-4, TOMATO, RED CHILLY POWDER, CORIANDER POWDER, TURMERIC POWDER AND SECOND COCONUT MILK IN A MIXER
GRIND WELL.
POUR ALL THE MIXTURE INTO A VESSEL OR EARTHERN POT.
ADD SALT
ALLOW IT TO BOIL
WHEN STARTED BOILING ADD PRAWNS, AND COOK IN MEDIUM FLAME
ADD MANGOES WHEN PRAWNS IS HALF COOKED
WHEN IT THICKENS ADD FIRST COCONUT MILK
BOIL TILL THE FISH IS COOKED WELL.
HEAT 2 TABLESPOON COCONUT OIL IN A PAN. ADD SLICED 2 SHALLOTS AND CURRY LEAVES
FRY TILL BROWN COLOUR
ADD IT TO CURRY
FISH CURRY WITH RAW MANGOES
FISH CURRY WITH RAW MANGOES
INGREDIENTS
SHALLOTS- 6
TOMATO- 1
RED CHILLY POWDER-1 TABLESPOON
CORIANDER POWDER-2 TABLESPOONS
TURMERIC POWDER-1/4 TABLESPOON
COCONUT MILK - FIRST MILK-1/4TH CUP; SECOND MILK-1/2 CUP
WATER- 1 CUP
FISH - 1/2 KG
CURRY LEAVES-6
SALT- AS PER TASTE
RAW MANGOES- 2, CUT INTO PIECES
COCONUT OIL-2 TABLESPOON
PREPARATION
CLEAN THE FISH WELL AND CUT INTO PIECES
ALSO CLEAN WELL BY ADDING SALT
GRIND SHALLOTS-4, TOMATO, RED CHILLY POWDER, CORIANDER POWDER, TURMERIC POWDER AND SECOND COCONUT MILK IN A MIXER
GRIND WELL.
POUR ALL THE MIXTURE INTO A VESSEL OR EARTHERN POT.
ADD SALT
ALLOW IT TO BOIL
WHEN STARTED BOILING ADD FISH, AND COOK IN MEDIUM FLAME
ADD MANGOES WHEN FISH IS HALF COOKED
WHEN IT THICKENS ADD FIRST COCONUT MILK
BOIL TILL THE FISH IS COOKED WELL.
HEAT 2 TABLESPOON COCONUT OIL IN A PAN. ADD SLICED 2 SHALLOTS AND CURRY LEAVES
FRY TILL BROWN COLOUR
ADD IT TO CURRY
FISH - SPINACH / PALAK / CHEERAYILA CURRY
FISH - SPINACH / PALAK / CHEERAYILA CURRY
INGREDIENTS
SHALLOTS- 6
TOMATO- 1
RED CHILLY POWDER-1 TABLESPOON
CORIANDER POWDER-2 TABLESPOONS
TURMERIC POWDER-1/4 TABLESPOON
PALAK/ CHEERAYILA- 1/4 - 1/2 cup
COCONUT MILK - FIRST MILK-1/4TH CUP; SECOND MILK-1/2 CUP
WATER- 1 CUP
FISH - 1/2 KG
CURRY LEAVES-6
SALT- AS PER TASTE
GAMBOOGE/KUDAMPULI-4(ACCORDING TO TASTE)
COCONUT OIL-2 TABLESPOON
PREPARATION
CLEAN THE FISH WELL AND CUT INTO PIECES
ALSO CLEAN WELL BY ADDING SALT
GRIND SHALLOTS-4, TOMATO, RED CHILLY POWDER, CORIANDER POWDER, TURMERIC POWDER , PALAK/ SPINACH AND SECOND COCONUT MILK IN A MIXER
GRIND WELL.
POUR ALL THE MIXTURE INTO A VESSEL OR EARTHERN POT.
ADD SALT AND GAMBOOGE
ALLOW IT TO BOIL
WHEN STARTED BOILING ADD FISH, AND COOK IN MEDIUM FLAME
WHEN IT THICKENS ADD FIRST COCONUT MILK
BOIL TILL THE FISH IS COOKED WELL.
HEAT 2 TABLESPOON COCONUT OIL IN A PAN. ADD SLICED 2 SHALLOTS AND CURRY LEAVES
FRY TILL BROWN COLOUR
ADD IT TO CURRY
INGREDIENTS
SHALLOTS- 6
TOMATO- 1
RED CHILLY POWDER-1 TABLESPOON
CORIANDER POWDER-2 TABLESPOONS
TURMERIC POWDER-1/4 TABLESPOON
PALAK/ CHEERAYILA- 1/4 - 1/2 cup
COCONUT MILK - FIRST MILK-1/4TH CUP; SECOND MILK-1/2 CUP
WATER- 1 CUP
FISH - 1/2 KG
CURRY LEAVES-6
SALT- AS PER TASTE
GAMBOOGE/KUDAMPULI-4(ACCORDING TO TASTE)
COCONUT OIL-2 TABLESPOON
PREPARATION
CLEAN THE FISH WELL AND CUT INTO PIECES
ALSO CLEAN WELL BY ADDING SALT
GRIND SHALLOTS-4, TOMATO, RED CHILLY POWDER, CORIANDER POWDER, TURMERIC POWDER , PALAK/ SPINACH AND SECOND COCONUT MILK IN A MIXER
GRIND WELL.
POUR ALL THE MIXTURE INTO A VESSEL OR EARTHERN POT.
ADD SALT AND GAMBOOGE
ALLOW IT TO BOIL
WHEN STARTED BOILING ADD FISH, AND COOK IN MEDIUM FLAME
WHEN IT THICKENS ADD FIRST COCONUT MILK
BOIL TILL THE FISH IS COOKED WELL.
HEAT 2 TABLESPOON COCONUT OIL IN A PAN. ADD SLICED 2 SHALLOTS AND CURRY LEAVES
FRY TILL BROWN COLOUR
ADD IT TO CURRY
Sunday, 11 November 2012
PINEAPPLE PACHADI
Here’s a simple and authentic Kerala-style Pineapple Pachadi recipe, which is a must-have dish in Onam Sadya 🌿🍍
🍍 Pineapple Pachadi Recipe
Ingredients:
Pineapple (ripe, chopped) – 1 cup
Turmeric powder – ¼ tsp
Red chili powder – ½ tsp
Green chilies – 2 (slit)
Salt – to taste
Jaggery – 1 to 2 tbsp (adjust as per sweetness of pineapple)
For grinding:
Fresh coconut – ½ cup
Cumin seeds – ½ tsp
Mustard seeds – ½ tsp
Green chili – 1
Yogurt/curd – ½ to ¾ cup (whisked, slightly sour preferred)
For tempering:
Coconut oil – 1 tbsp
Mustard seeds – ½ tsp
Dry red chili – 1
Curry leaves – 1 sprig
🥣 Method
Cook pineapple
In a pan, add chopped pineapple, turmeric powder, chili powder, slit green chilies, salt, and a little water.
Cook until the pineapple softens.
Add jaggery
Once pineapple is cooked, add jaggery and simmer till it blends well.
Grind masala
Grind coconut, cumin, mustard seeds, and green chili to a smooth paste (use little water).
Add this paste to the pineapple mixture and cook for 2–3 minutes on low flame.
Mix curd
Switch off the flame, let it cool slightly.
Add whisked curd and mix well. (Don’t boil after adding curd, just warm if needed).
Tempering
Heat coconut oil, splutter mustard seeds.
Add dry red chili and curry leaves, sauté for a few seconds.
Pour over pachadi and mix.
✨ Serve Pineapple Pachadi as part of Onam Sadya or with plain rice.
It tastes sweet, tangy, and mildly spiced – a true Kerala delicacy 🌸
CARROT PACHADI
CARROT PACHADI
INGREDIENTS
GRATED CARROT - 2
GREEN CHILLIES- 1
CUMIN SEEDS POWDER- 1/4 TABLESPOON
WATER- 1 CUP
CURD- 1 CUP
THICK COCONUT MILK- 1/2 CUP
SUGAR- 1/2 TABLESPOON
CORIANDER LEAVES- 1/4 CUP; CHOPPED
SALT
PREPARATION
COOK CARROT WITH GREEN CHILLIES, CUMIN POWDER, SALT AND WATER
WHEN THREE-FOURTH COOKED; ADD THICK COCONUT MILK
WHEN BOIL REMOVE FROM FLAME
WHEN COOLED ADD CURD
YOU CAN SAUTE IT WITH MUSTARD, DRIED RED CHILLIES AND CURRY LEAVES IN COCONUT OIL ACCORDING TO YOUR TASTE
INGREDIENTS
GRATED CARROT - 2
GREEN CHILLIES- 1
CUMIN SEEDS POWDER- 1/4 TABLESPOON
WATER- 1 CUP
CURD- 1 CUP
THICK COCONUT MILK- 1/2 CUP
SUGAR- 1/2 TABLESPOON
CORIANDER LEAVES- 1/4 CUP; CHOPPED
SALT
PREPARATION
COOK CARROT WITH GREEN CHILLIES, CUMIN POWDER, SALT AND WATER
WHEN THREE-FOURTH COOKED; ADD THICK COCONUT MILK
WHEN BOIL REMOVE FROM FLAME
WHEN COOLED ADD CURD
YOU CAN SAUTE IT WITH MUSTARD, DRIED RED CHILLIES AND CURRY LEAVES IN COCONUT OIL ACCORDING TO YOUR TASTE
POTATO- TOMATO MASALA
POTATO- TOMATO MASALA
INGREDIENTS
POTATOES- 2;CUT INTO PIECES
ONION-3 ; CHOPPED
GREEN CHILLIES- 6
TOMATOES- 2 CHOPPED
RED CHILLY POWDER-2 TABLESPOONS
TURMERIC POWDER- 1 1/2 TABLESPOON
OIL- 1 1/2 TABLESPOONS
SALT
WATER- 1 CUP
PREPARATION
HEAT OIL;
ADD CURRY LEAVES, ONION, GREEN CHILLIES AND POTATOES
COOK FOR 5 MINUTES
ADD RED CHILLY POWDER AND TURMERIC POWDER
FRY FOR A MINUTE
WHEN RAW SMELL GOES ADD TOMATOES, SALT AND WATER
CLOSE WITH A LID AND COOK
WHEN POTATOES ARE COOKED AND THE GRAVY THICKENS; REMOVE FROM FLAME
INGREDIENTS
POTATOES- 2;CUT INTO PIECES
ONION-3 ; CHOPPED
GREEN CHILLIES- 6
TOMATOES- 2 CHOPPED
RED CHILLY POWDER-2 TABLESPOONS
TURMERIC POWDER- 1 1/2 TABLESPOON
OIL- 1 1/2 TABLESPOONS
SALT
WATER- 1 CUP
PREPARATION
HEAT OIL;
ADD CURRY LEAVES, ONION, GREEN CHILLIES AND POTATOES
COOK FOR 5 MINUTES
ADD RED CHILLY POWDER AND TURMERIC POWDER
FRY FOR A MINUTE
WHEN RAW SMELL GOES ADD TOMATOES, SALT AND WATER
CLOSE WITH A LID AND COOK
WHEN POTATOES ARE COOKED AND THE GRAVY THICKENS; REMOVE FROM FLAME
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