chemmeen curry

Ingredients

• chemmeen
• kunjulli
• coconut
• coriander powder
• chilly powder
• garlic
• ginger
• tamarind/cocum
• green chilly
• tomato
• turmeric powder 
• salt to taste

Method

Put aside chemmeen by cleaning it.Put tamarind/cocum in the water.Fry coconut,kunjulli,coriander powder,chilly powder,garlic,ginger and grind it.

Take a cooking pot and add tamarind/cocum water,green chillies,tomato,turmeric powder and salt along with the coconut mix prepared already..Let them cook well.After that add chemmeen to it and let it cook very well as needed.

After the ingredients cook well,put the pot down from the stove and make a varuval by using curry leaves and kunjulli as well.Mix it with the prepared dish already..

Now its the time for tasting our delicious,tasty chemmeen curry..

It should be definitely nice as anything..

Serve it with Rice/Dosa/puttu!!!

Meen Vevichathu (Fish Curry,Kottayam Style)

1. Mustard seeds – 1 tsp
   Fenugreek (uluva) – 1/4 tsp
2. Fish – 1/2 kg, cut into medium size pieces
3. Ginger & garlic – 1 1/2 tbsp, crushed into a fine paste
   Small onion – 6-8
4. Kashmiri chili powder – 1 1/2 – 2 tbsp
   Coriander powder – 1 1/2 – 2 tbsp
   Turmeric powder – 1/2 tsp
5. Cocum/kudampuli – 2,3 pieces
6. Curry leaves
   Salt
   Coconut oil

Soak cocum in 3 tbsp water for 10 minutes.Mix the powders (chili,coriander & turmeric) together with coconut oil/water & make a paste. Heat oil in a meenchatti (earthen ware) or a pan & splutter mustard & fenugreek. Add crushed ginger garlic paste & stir for 3,4 minutes. Add small onion & curry leaves & saute till it becomes soft. Add the masala paste & fry till oil starts appearing. Add cocum along with the water & fish pieces. Combine well. Make sure that fish pieces do not get broken in the process, it will be safer to rotate the pan to ensure that fish & masala is mixed well. Add required amount of water & cook till the fish is done & gravy becomes thick, it will take around 20 -25 minutes on low flame. Serve with rice or kappa (tapioca)

 

Note: It tastes better the next day..

Chicken Varattiyathu

Ingredients:-

Bonned chicken – 1/2 kg
Onion sliced thin – 4 big
Ginger-Garlic paste – 3 tsp
Curry leaves – 2 sprigs
Red Chilly powder – 3 tsp
Coriander powder – 5 tsp
Turmeric powder – 1 tsp
Garam masala powder – 1 tsp
Salt – to taste
Coconut oil – as needed

Method:-

Marinate the chicken with 1 tsp ginger garlic paste and salt for 1 hr preferably in a refrigerator.Cook it slowly without adding much water(add 1 or 2 tsp of water just enough to prevent it from sticking),and keep it aside.

Heat oil in a pan ,add onions,curry leaves,salt and rest of ginger-garlic paste and saute it for around 10 minutes until onion turns very translucent and soft.

Add all the spices and fry it for 3 more minutes.Now add cooked chicken and fry it well till the chicken is well coated with the masala.Or else you can add the uncooked chicken directly into the sauteed masala and allow it to cook in the masala itself.

When a reddish brown color is attained,switch off the stove and allow it to stand for half an hour.Once cooled,the dish will turn into a dark brown appealing color.Serve with rice/roti.

This chicken dish when made into a gravy tastes great with puttu/Idiappam as well.Just add enough water or coconut milk and heat it for sometime.

How to Make Popcorn Chicken

         

Ingredients

• 1 egg
• 1 cup white flour
• 1 tsp Cajun seasoning( a blend of seasonings for Cajun cuisine that generally includes chiles and other spices such as celery, garlic, mustard, onion, and pepper)
• 2 small boneless chicken breasts
• 3/4 cups vegetable oil (or any other frying oil)
• 2 paper towels

                                                        

Steps

1. 1
   Mix flour and cajun seasoning in small mixing bowl.
   
   
   
2. 2
   In another mixing bowl, mix egg and half of the above to make a kind of batter.
   
   
   
3. 3
   Cut chicken breasts in small pieces ranging anywhere from about a 1/2 inch to 1 1/2 inch in size, depending on how crispy you want (smaller=crispier).
   
   
   
4. 4
   Pour oil into a small skillet and place on a medium heat.
   
   
   
5. 5
   Dip pieces of chicken into flour, then the batter, being sure they are fully covered. The first dip in flour assures adhesion.
   
   
   
6. 6
   Drop the chicken, piece by piece into the flour mixture, fully coating the chicken.
   
   
   
7. 7
   Test to be sure that the oil is ready by dropping a little glob of batter into the oil. If it sizzles and fries, it's ready! Now, slide the chicken into the skillet, easily and slowly to be sure the oil doesn't splatter all over you. Do this as quickly as possible. After about 3-4 minutes, flip the pieces over (pieces should be colored a light golden brown).
   
   
   
8. 8
   When chicken is finished, scoop it out draining as much oil as possible into the pan for more chicken and place it on a plate with the two paper towels lining the bottom.
   
   
   
9. 9
   This will catch and drain the excess oil so your chicken is super crunchy.
   
   
   

Kerala Mutton Peralan

Ingredients
1)Mutton - 1 l/2 lb
Turmeric powder- 1/2 tsp
Pepper powder- 1/2 tsp
Salt to taste

2)For masala
Shallots crushed - 1 cup
Onion finely chopped - 1 meduim
Ginger and garlic finely chopped - 3-4 tsp
Whole red chilly- 3-4
Turmeric powder- a pinch
Chilly powder- 1/2 tsp
Pepper powder- 1/2
Coriander powder- 1 tsp
Cumin - 1/2 tsp
Fennel powder- 1/2 tsp
Garam masala- 3/4 tsp
Thick coconut milk- 3/4 cup

3) For Garnish
Cashew nuts- 6-8
Sliced coconut pieces- 10-12
Raisins-  a few
Chopped coriander leaves- a hand full





Clean and cut mutton into medium sized pieces, mix with all ingredients listed under one and half up of water and cooked till meat is soft and tender. Simmer till all the water evaporates.
Heat oil in a pan( preferably coconut oil) and fry one by one coconut slices, cashews and raisins till golden brown and set aside.
In the same pan add cumin seeds, curry leaves and whole chilly and fry till there is a nice aroma. Next add garlic and ginger and saute for a minute followed by shallots and onion and saute till golden brown. Add all spice powders and masalas along with the cooked meat. Fry this for a minute and add the roasted cashews, raisins and coriander leaves. Finish it off with thick coconut milk. Reduce the flame and allow this to simmer and thicken. Serve with rice or pathiri/appam.

Spicy Mutton Chops

To marinate:
6nos Goat chops
3tbsp Yogurt
1tsp Ginger garlic paste
1/2tsp Turmeric powder
1/4tsp Salt


For Gravy:
10nos Shallots (chopped finely)
2nos Tomatoes (chopped)
1tsp Ginger garlic paste
1/2tsp Turmeric powder
1no Green chilly (slit opened)
1/2tsp Red chilly powder
1/2tsp Coriander powder
1/2tsp Cumin powder
1/4tsp Pepper powder
5nos Curry leaves
2nos Whole spices
1/2tsp Fennel seeds
Oil
Salt
2tbsp Coriander leaves or mint leaves chopped

Wash thoroughly the goat chops with ginger garlic paste,yogurt,turmeric powder, salt and let them sit for an hour in fridge..

Heat enough oil in a pressure pan, add the whole spices(bayleaves, cinnamon stick, cardamom, cloves,star anise) and fennel seeds, let them fry for few minutes, add the chopped onions,curry leaves, green chillies, tomatoes,ginger garlic paste and fry until the veggies get well cooked, add the marinated meat with the marinade,turmeric powder, coriander powder, red chilly powder, cumin powder, pepper powder, salt and enough water, bring everything to boil and close with lid, cook until 3whistles..once u open the pan, the gravy will looks thin and cook them until the gravy turns thick or get completely evoporates..garnish the coriander leaves or mint leaves...

Serve hot with rice!!

Hot and Sour Egg roast

Ingredients:-
Boiled eggs -4
Chopped Onion -3
Chopped Tomato -1 and half
Ginger-Garlic paste – 1 tbsp
Kashmiri Chilly Powder /Paprika – 1tbsp(This gives a bright red color to the curry.You can use normal chilly powder also,but then reduce the amount to 3/4 tsp..otherwise the curry will be too hot)
Coriander Powder -1/2 tsp
Turmeric Powder – 1/4 tsp
Curry Leaves -a few
Coriander Leaves chopped – 1 tbsp
Tomato Ketchup -1 tbsp
Salt – to taste
Coconut Oil – 2 tbsp
Method:-
Boil the eggs and break the shells.Cut the eggs into two.Keep aside.
Pour oil into a heated pan.When the oil is heated add chopped onion & curry leaves and saute for a while.
Add ginger-garlic paste and stir.When the onion turns brown add salt,chilly powder,coriander powder and turmeric powder.Saute till the raw smell of the masala goes away.Then add tomatoes and stir well.You can add water if needed.After sometime the oil starts to seperate.Add Tomato ketchup and stir for a while.Then add coriander leaves and egg pieces and let it simmer for 2-3 mins.Garnish with Coriander leaves.This goes very well with Porotta or Roti.