SQUID- CURRY LEAVES FRY / KOONTHAL - KARIVEPPILA FRY

INGREDIENTS

KOONTHAL / SQUID - 200 G

RED Chilly powder - 2 TABLEspoonS

Turmeric powder - 1/2 TABLEspoon

Coriander POWDER -  1/2  TABLEspoon

Oil - 2 TABLEspoonS

Lemon juice

Curry leaves

Salt

PREPARATION

Mix all the ingredients with little water.

Marinate the squid with the masala and keep it aside for 15 minutes.

Fry it in a tava by adding oil.

PRAWNS CUTLET

PRAWNS CUTLET-

ingredients

PRAWNS- 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 crumbs_ 2 cups

coriander leaves- chopped


PREPARATION


preparing prawns

boil prawns  with turmeric powder, a little chilly powder and salt in a vessel.  When it is cooked, remove from flame.  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.

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

PRAWNS IN PEPPER FRY

PRAWNS IN PEPPER FRY


INGREDIENTS

TIGER PRAWNS- 4

GINGER-1 INCH PIECE-FINELY CHOPPED
GARLIC- 4 CLOVES- FINELY CHOPPED
GREEN CHILLY-1; CHOPPED
ONION-1 ; FINELY CHOPPED

SALT

MAIDA/ ALL PURPOSE FLOUR-1 TABLESPOON
CORNFLOUR- 1 TABLESPOON

SOYA SAUCE- 1/2 TABLESPOON
OYSTER SAUCE- 2 TABLESPOONS

PEPPER POWDER-1/2 TABLESPOON

PREPARATION

MIX ALL PURPOSE FLOUR AND CORNFLOUR WITH LITTLE WATER
ADD SALT

MARINATE PRAWNS WITH THIS MIXTURE AND DEEP FRY

HHEAT A PAN
ADD OIL

FRY ONION, GINGER, GARLIC, GREEN CHILLIES WELL

ADD SAUCES AND PEPPER POWDER
HEAT FOR 1 MINUTE

ADD FRIED PRAWNS
MIX WELL

CRAB ROAST

CRAB ROAST


INGREDIENTS


CRABS- 1 KG

ONIONS-5
TOMATOES-2
GARLIC-6 CLOVES
GINGER-2 INCH PIECE
GREEN CHILLIES-6
CURRY LEAVES-8

SALT
RED CHILLY POWDER-1/2 TABLESPOON
CORIANDER POWDER-2 TABLESPOONS
TURMERIC POWDER-1/4 TABLESPOON
ALL SPICES POWDER-1/4 TABLESPOON

WATER-2 CUP

OIL- 4 TABLESPOONS

PREPARATION

 CLEAN CRABS  WELL

YOU CAN PUT IT IN VINEGAR, TURMERIC POWDER AND SALT WATER FOR SOMETIME

HEAT OIL IN A KADAI
ADD ONIONS AND FRY TILL BROWN COLOUR
ADD GINGER GARLIC PASTE AND FRY FOR 2 MINUTES

ADD SLICED TOMATOES AND GREEN CHILLIES. FRY FOR 1 MINUTE

ADD CURRY LEAVES AND SALT

ADD ALL POWDERS AND FRY TILL THE RAW SMALL GOES

ADD THE CLEANED CRAB AND WATER

COOK IT WELL

KALLUMMAKAYA NIRACHATHU/ A MUSSEL SNACK

KALLUMMAKAYA NIRACHATHU/  A MUSSEL SNACK

INGREDIENTS

CLEANED KALLUMMAKKAYA-10

FRY IN OIL BY MARINATING WITH TURMERIC POWDER, RED CHILLY POWDER AND SALT

FOR FILLING

RICE FLOUR-1 CUP

GRATED COCONUT-1/4 CUP

SHALLOTS-5 CHOPPED

CUMIN SEEDS- 1/2 TABLESPOON

FENNEL SEEDS-1/4 TABLESPOON

GINGER-1 INCH PIECE

GREEN CHILLIES-2 ;CHOPPED

CURRY LEAVES 

SALT

CRUSH WELL ALL THE INGREDIENTS EXCEPT RICE FLOUR

MIX IT WITH RICE FLOUR AND FORM A DOUGH BY ADDING HOT WATER 

FOR BATTER

RICE FLOUR-1/4 CUP

CHILLI POWDER-2 TABLESPOON

TURMERIC POWDER-1/4 TABLESPOON

SALT

MIX WELL TO FORM A BATTER

PREPARATION

MAKE SMALL BALLS OUT OF RICE DOUGH

COVER THE MUSSELS WITH DOUGH

DIP IN BATTER

DEEP FRY IN OIL

KALLUMMAKKAYA / KADUKKA ACHAR / MUSSEL PICKLE

KALLUMMAKKAYA / KADUKKA ACHAR / MUSSEL PICKLE

INGREDIENTS

KALLUMMA KAYA - 1 KG

GINGER- 4 INCH PIECE; CHOPPED

GARLIC- 20 ; CHOPPED

CURRY LEAVES-2 SPRIGS

GREEN CHILLIES-5 ;CHOPPED

RED CHILLY POWDER- 5 TABLESPOONS

TURMERIC POWDER- 1/4 TABLESPOON

FENUGREEK POWDER-1/4 TABLESPOON

ASAFETIDA POWDER/ KAYAM- 1/4 TABLESPOON

MUSTARD - 1 TABLESPOON

SALT

GINGELLY OIL / NALLENNA - 2 TABLESPOON

VINEGAR-1/4 CUP

WATER-1/2 CUP

OIL- TO FRY FISH

PREPARATION

CLEAN THE KALLUMMA KAYA WELL AND DRAIN WATER

MARINATE THEM WITH RED CHILLY POWDER , TURMERIC POWDER AND SALT

FRY THEM IN OIL AND KEEP ASIDE

HEAT GINGELLY OIL IN A PAN AND SPLUTTER MUSTARD.

ADD GINGER, GARLIC AND GREEN CHILLIES.  SAUTE UNTIL THEY TURN LIGHT BROWN

ADD RED CHILLY POWDER

NOW ADD FRIED KALLUMMA KAYA AND CURRY LEAVES

STIRR WELL

ADD 1/2 CUP WATER AND SALT

BRING IT TO BOIL

ADD FENUGREEK POWDER AND ASAFOETIDA POWDER

NOW YOU CAN ADD VINEGAR ACCORDING TO YOUR TASTE

COOK TILL THE GRAVY THICKENS

COOL

STORE IT AN AIRTIGHT CONTAINER

KEEP FOR 3 TO 4 DAYS BEFORE USING

YOU CAN ALSO POUR 1 OR 2 TABLESPOONS OF GINGELLY OIL AT THE TOP OF PICKLE 

KAKKA ERACHI ACHAR / KERALA CLAM PICKLE

KAKKA ERACHI  ACHAR / KERALA CLAM PICKLE

INGREDIENTS

KAKKA ERACHI - 1 KG

GINGER- 4 INCH PIECE; CHOPPED

GARLIC- 20 ; CHOPPED

CURRY LEAVES-2 SPRIGS

GREEN CHILLIES-5 ;CHOPPED

RED CHILLY POWDER- 5 TABLESPOONS

TURMERIC POWDER- 1/4 TABLESPOON

FENUGREEK POWDER-1/4 TABLESPOON

ASAFETIDA POWDER/ KAYAM- 1/4 TABLESPOON

MUSTARD - 1 TABLESPOON

SALT

GINGELLY OIL / NALLENNA - 2 TABLESPOON

VINEGAR-1/4 CUP

WATER-1/2 CUP

OIL- TO FRY FISH

PREPARATION

CLEAN THE KAKKA ERACHI WELL  AND DRAIN WATER

MARINATE THEM WITH RED CHILLY POWDER , TURMERIC POWDER AND SALT

FRY THEM IN OIL AND KEEP ASIDE

HEAT GINGELLY OIL IN A PAN AND SPLUTTER MUSTARD.

ADD GINGER, GARLIC AND GREEN CHILLIES.  SAUTE UNTIL THEY TURN LIGHT BROWN

ADD RED CHILLY POWDER

NOW ADD FRIED CLAMS AND CURRY LEAVES

STIRR WELL

ADD 1/2 CUP WATER AND SALT

BRING IT TO BOIL

ADD FENUGREEK POWDER AND ASAFOETIDA POWDER

NOW YOU CAN ADD VINEGAR ACCORDING TO YOUR TASTE

COOK TILL THE GRAVY THICKENS

COOL

STORE IT AN AIRTIGHT CONTAINER

KEEP FOR 3 TO 4 DAYS BEFORE USING

YOU CAN ALSO POUR 1 OR 2 TABLESPOONS OF GINGELLY OIL AT THE TOP OF PICKLE 

KOONTHAL/ SQUID ROAST

KOONTHAL/ SQUID ROAST


INGREDIENTS


SQUID- CLEAN AND CUT- 1/2 KG

ONIONS-5
TOMATOES-2
GARLIC-6 CLOVES
GINGER-2 INCH PIECE
GREEN CHILLIES-6
CURRY LEAVES-8

SALT
RED CHILLY POWDER-1/2 TABLESPOON
CORIANDER POWDER-2 TABLESPOONS
TURMERIC POWDER-1/4 TABLESPOON
ALL SPICES POWDER-1/4 TABLESPOON

WATER-2 CUP

OIL- 4 TABLESPOONS

PREPARATION

CUT THE SQUID AND CLEAN IT WELL

YOU CAN PUT IT IN VINEGAR, TURMERIC POWDER AND SALT WATER FOR SOMETIME

HEAT OIL IN A KADAI
ADD ONIONS AND FRY TILL BROWN COLOUR
ADD GINGER GARLIC PASTE AND FRY FOR 2 MINUTES

ADD SLICED TOMATOES AND GREEN CHILLIES. FRY FOR 1 MINUTE

ADD CURRY LEAVES AND SALT

ADD ALL POWDERS AND FRY TILL THE RAW SMALL GOES

ADD THE CLEANED SQUID AND WATER

COOK IT WELL


TIPS

YOU CAN ALSO PREPARE THIS BY FRYING THE SQUID

FRY IT USING RED CHILLY POWDER,TURMERIC POWDER AND SALT. ADD IT TO THE MASALA AND ROAST IT. 
ONLY 1/2 CUP OF WATER SHOULD BE ADDED THEN. 

PRAWNS MANCHURIAN

PRAWNS  MANCHURIAN

INGREDIENTS

prawns-1/2 kg ;
maida/all purpose flour-1 cup
cornflour-1/2 cup
black pepper powder- 1 tablespoon
salt- as required

garlic- 3 cloves;chopped
ginger-1 inch piece; chopped
green chilly-4; chopped
onion-1; chopped
capsicum-1/2; chopped
spring onions-1/2 bundle;chopped

chilli sauce-1 tablespoon
tomato sauce- 2 tablespoons
soya sauce- 2 tablespoons
vinegar- 1/2 tablespoon
coriander leaves- 
egg-1
oil

preparation

for batter

mix maida and 1/2 cornflour and salt, black pepper powder,1/2 tablespoon soya sauce, beaten egg and little water if needed. add ginger-garlic paste-1 tablespoon and little red chilly powder.

for fry

 place prawns in batter for 1/2 an hour.

fry prawns in oil till golden colour.
let it cool

for manchurian

add onion, ginger, garlic, green chilles, capsicum and spring onions.   fry each for 1 minute.

then add 1 tablespoon soya sauce, tomato sauce, chilli sauce, salt and black pepper powder.


add fried prawns to this.
mix well.

then mix rest of the cornflour + vinegar+1/2 tablespoon soya sauce well and add to the fry.

decorate with coriander leaves

PEPPER MASALA PRAWNS

PEPPER MASALA PRAWNS

INGREDIENTS
A. FOR MARINATING PRAWNS

PRAWNS -1/2 KG
RED CHILLY POWDER- 1 TABLESPOON
3TURMERIC POWDER- 1/4 TABLESPOON
SALT - AS REQUIRED
GINGER-GARLIC PASTE- 2 TABLESPOONS


CLEAN THE PRAWNS AND MIX WITH ALL INGREDIENTS.
KEEP IT ASIDE ALMOST FOR 30 MINUTES PREFERABLY IN A REFRIGERATOR.

TAKE 1/2 CUP OIL IN A PAN AND FRY THE PRAWNS UPTO 3/4TH ROAST { YOU CAN ALSO PREPARE THIS WITHOUT FRYING PRAWNS}

B. FOR PEPPER MASALA


INGREDIENTS

MUSTARD SEEDS- 1 TABLESPOON
ONION SLICED- 1
GINGER - 2 INCH PIECE CHOPPED
GARLIC- 5 CLOVES; CHOPPED
GREEN CHILLIES- 4; CHOPPED
TOMATOES- 2 CHOPPED
CURRY LEAVES- 1 STALK

RED CHILLY  POWDER- 1/2 TABLESPOON
CORIANDER POWDER-1TABLESPOON
TURMERIC POWDER-1/4 TABLESPOON
BLACK PEPPER POWDER - 1 TABLESPOON

GAMBOOGE/KUDAMPULI- 2-3V PIECES
COCNUT OIL- 1 TABLESPOON
WATER - 1/2 CUP

PREPARATION

SPLUTTER MUSTARD SEEDS IN OIL

MIX ALLL INGREDIENTS EXCEPT GAMBOOGE IN OIL AND ADD FRIED PRAWNS AND FRY IN OIL FOR 7 MINUTES.

THEN ADD GAMBOOGE + 1/2 CUP WATER AND MADE INTO A DRIED FORM

PRAWNS / CHEMMEEN DUM BIRIYANI

SERVES- 3-4 PERSONS.

INGREDIENTS

FOR MARINATING PRAWNS

PRAWNS CLEANED – 500 GMS.

RED CHILLY POWDER – ½ TEASPOON.

TURMERIC POWDER – A PINCH.

SALT- AS REQUIRED.

CURD- 1 BIG SPOON.

VINEGAR- 1 SMALL SPOON.

OIL/GHEE –1 SPOON.

GINGER-GARLIC PASTE- 2 TEASPOON.

MARINATE THE PRAWNS WELL WITH ABOVE INGREDIENTS AND KEEP ASIDE FOR 30 MINUTES, PREFERABLY IN A REFRIGERATOR.  DISCARD THE FLUID COLLECTED AND FRY WELL TILL GOLDEN BROWN.

FOR THE RICE

BASMATI RICE – 2 CUPS.

PEPPER –6 NOS.

CARDAMOM –3 NOS.

CINNAMON STICKS – 3 NOS.

CLOVES- 6 NOS.

BAY LEAVES –4  NOS.

FENNEL SEEDS – A PINCH.

CUMIN SEEDS – A PINCH.

SALT -  AS REQUIRED.

LEMON JUICE – 1 FULL

WATER—6-8 CUPS.

CARROT-1 OPTIONAL.

GREEN PEAS – 1 HANDFUL OPTIONAL.

 PREPARATION

TAKE 2 CUPS OF RICE AND PUT IN WATER FOR ATLEAST 1 HOUR.  TAKE WATER IN A POT AND ADD RICE, AND ALL THE INGREDIENTS.  COOK TILL THREE- FOURTH OF RICE IS COOKED.  DRAIN OUT WATER.

FOR THE PRAWNS MASALA

INGREDIENTS

COOKING OIL- 4 TABLESPOONS.

ONIONS- 5 FINE SLICED

GARLIC-1 POD CRUSHED MADE INTO A PASTE.

GINGER- 3 INCH PIECE CRUSHED MADE INTO A PASTE

TOMATOES 2 BIG SLICED

GREEN CHILLIES 4-5

CURRY LEAVES- 1 HANDFUL

CORIANDER LEAVES-1 HANDFUL FINELY CHOPPED

CHILLY POWDER – HALF TABLESPOON

CORIANDER POWDER 1 ½ TABLESPOON

TURMERIC POWDER- A PINCH

CURD – 2 TABLESPOON

GARAM MASALA POWDER/ ALL SPICES POWDER- 1 TABLESPOON.

PREPARATION

HEAT OIL IN A PAN.  ADD SLICED ONIONS.  FRY TILL GOLDEN BROWN. 

ADD GINGER-GARLIC PASTE.  FRY FOR 2-3 MINUTES.

ADD CHOPPED TOMATOES AND GREEN CHILLIES. FRY FOR 5 MINUTES TILL TOMATOES BECOME SOFT.

THEN ADD CURRY LEAVES AND CORIANDER LEAVES.

ADD SALT, CHIILY POWDER, CORIANDER POWDER AND TURMERIC POWDER. MIX WELL AND SAUTE TILL THE RAW SMELL OF POWDER DISAPPEARS. 

THEN ADD ALL SPICES POWDER.

ADD FRIED PRAWNS. FRY IN A LOW HEAT TILL ALL INGREDIENTS GETS MIXED WELL.

 

AFTER PUTTING OFF FROM THE FLAME, ADD CURD. MIX WELL.

FOR DUM

DRY GRAPES- 1 HANDFUL

CASHEWNUTS – 1 HANDFUL

ONION – 1 SLICED

MINT LEAVES- 1 HANDFUL SLICED.

CORIANDER LEAVES- 1 HANDFUL

PINEAPPLE ESSENCE- 1 TABLESPOON.

FRY DRY GRAPES AND CASHEW NUTS IN GHEE.

FRY ONE ONION FINELY SLICED TILL IT BECOMES BROWNISH BLACK . KEEP THIS ASIDE

IN A HEAVY BOTTOMED VESSEL, SPREAD TWO-TABLESPOON GHEE UNIFORMLY.  SPREAD A PORTION OF COOKED RICE AND THEN EVENLY SPREAD A PORTION OF PRAWNS MASALA.  AGAIN PLACE COOKED RICE, PRAWNS MASALA NAD RICE.  ABOVE THE RICE PUT CHOPPED CORIANDER LEAVES, CHOPPED MINT LEAVES, FRIED CASHEW NUTS, FRIED DRY GRAPES, AND FRIED ONION.  POUR ONE TABLESPOON ESSENCE PREFERABLY PINEAPPLE ESSENCE.  ALSO POUR TWO-TABLESPOON GHEE.  COVER WITH ALUMINIUM FOIL. 

CLOSE THE VESSEL WITH A LID.  (IF NO ALUMINIUM FOIL YOU CAN CLOSE THE VESSEL WITH A LID AND PASTE IT SIDES USING MAIDA OR ALL PURPOSE DOUGH SLIGHTLY MIXED WITH WATER SO THAT NO AIR ESCAPES.) 

PUT THE VESSEL IN A LOW FLAME FOR 30 MINUTES. CARE SHOULD BE TAKEN THAT FLAME IS LOW.  AFTER 30 MINUTES ALLOW THE FOOD TO SETTLE FOR SOMETIMES. 

NOW YOU CAN OPEN AND YOUR DUM BIRIYANI IS READY.