ACHAPPAM

Ingredients

ACHAPPAM

Rice Powder (APPAM Powder) -1cup
Sugar -1/2 cup
Coconut milk - 1 cup
Egg -1
Sesame seeds -1tbs
Oil -For frying

Preparation

Beat the egg well.

Mix together egg, sugar, rice powder,sesame seeds and coconut milk well.
The consistency should that of dosa batter.

Heat the oil and dip the achappam mould. The mould should be very hot so that the achappams will come out from the mould when you dip it in the oil.( If you could keep the mould in oil  one day before ,that will be the best)

Once the mould is hot enough, dip the mould into the batter and fill it till 3/4th of the capacity.

Dip it in oil again and after half a minute, shake the mould lightly so that the achappams will come out easily. (If you shake the mould vigourously, the shape will not be maintained and there are chances of the achappams to break.)

Once slightly golden brown, turn and cook the other side.

VATTAYAPPAM (RICE CAKE)

Ingredients

VATTAYAPPAM

1.Rice powder (Using for APPAM) -2 cup
2.Rava -2 Big Spoon
3.Yeast -1 tsp
   Sugar -1 tsp
   Water -3 tbs
4.Coconut water -from 1 coconut
5.Grated coconut -3 cup
6.Cumin seeds paste -1 pinch
7.Sugar -1 cup
8.Egg White -from 1 egg
9.Ghee -1 tsp
10.Raisins -10

Preparation
 Cook rava with 1 cup of water .(it should be loose)
 Keep it for cooling

Add yeast, sugar with water for fermenting (Yeast should be come up)

Mix Rice powder,Rava mix,Yeast mix  in coconut water.
Keep this mixture for 1/2 - 1 hr  for fermenting

Grind `coconut  in mixer .(should be very soft)

Mix coconut paste ,sugar with fermented batter
Keep it for 1- 1 1/2 hr for again fermenting

After fermenting the batter ,it will really come up

Then add slowly the  beated egg white.

Mix well

Take vessel for steaming and spread ghee on it

Pour batter on it (Take batter from sides not from center)

Put some raisins in it

Steam this batter for 30 min (or until get cooked)

KERALA CHICKEN FRY

Ingredients

Kerala Chicken Fry

1.Chicken -1kg (Big Pieces)
2.Chilly Powder -2tbs
3.Turmeric Powder -1/2tsp
4.Ginger Paste -1 1/2 tsp
5.Garlic Paste -1 1/2 tsp
6.Garam Masala -1 1/2 tsp
7.Fennel seeds -1tbs
8.Lime Juice -1 big
9.Maida -2 tbs
10.Salt -as required
11.Curry leaves- 2 strand
12.Coconut oil  - for frying
13.Crushed Red Chilly -3 tbs

Preparation

 Mix ginger paste,Garlic ,Lime juice ,Salt,turmeric powder,Chilly Powder ,garam Masala and marinate in chicken

Add  fennel seeds,curry leaves,crushed chilly and maida in to the chicken

Mix well properly

Deep fry after 2 hr.

CHICKEN FRY (SPECIAL FROM MY OWN HOTEL )

Ingredients

Chicken Fry

1.Chicken -1kg (Cut it into small pieces)
2.Salt -as required
3.Turmeric Powder -1 tsp
4.Chilly Powder -3 tbs
5.Chicken Masala -2 tbs
6.Lime juice -From 1 lime (big)
7.Garlic Smashed. - 20 pods
8.Egg (Chicken) -1
9.Pepper Powder -1tsp
10.Maida -1 tbs
11.Onion -2
12.Tomato Sauce -1tbs
13.Oil -for frying


Preparation

Mix all ingredients from 2 -10 ,use water for making the paste.

Marinate chicken with this paste for 30 min.

Heat oil in pan

Fry all chicken pieces (Oil Should be really hot otherwise masala will go )

Heat oil in another pan

Saute sliced onions well

Add each pinch of turmeric powder,chilly powder,chicken masala, and pepper powder

Add chicken pieces in it

Add tomato Sauce mix well...

EGG WITH MANGO CURRY (Thrissur Style)

Ingredients

EGG WITH MANGO

Egg -2
Unripe Mango - 1 (Depend upon the sour)
Ginger -1 inch
Green Chilly -3
Curry Leaves- 1 strand
Chilly Powder -2 tsp
Turmeric Powder -1 tsp
Coconut Milk   1st -1/2 cup
                        2nd -1 1/2 cup
Salt - as required
Coconut Oil - 2 tbs
Onion -3
Mustard -1tsp
Curry leaves-1strand

Preparation

  Mix  green chilly,ginger,curry leaves,chilly powder,salt,turmeric powder with 2 nd coconut milk

  Add mango pieces also....(Rub it well with Hand )

  Add 1tsp oil 

  Cook these mixture

  Add boiled eggs

  When it cooks well add 1st coconut milk and boil slightly

  Heat oil in a pan

  Fry mustard, onion & curry leaves

  Add  this into the curry...


           This curry is good for Rice, puttu &all
                        Courtesy : My mother in law

FLOATING FISH (SPECIAL FISH FRY)

Ingredients

Floating Fish Fry

1.Karemeen (Pearl Spot) - 2
2.Soy Sauce -1tsp
3.Egg White -1
4.Pepper Powder -4 tsp
5.Chilly Powder -3tsp
6.Maida -1tsp
7.Lime Juice -1tsp
8.Salt -as required
9.Bread Crumbs -As required
10.Oil -For frying

Preparation

  Mix  all ingredients  from 2- 8.

  Marinate fish  with the mix for 1 hr

 After marination take the fish and   dip it  in  Bread Crumbs

  Heat Oil in a pan

  Shallow fry, fish in the oil

Floating Fish Fry

PEPPER SARDINE

Ingredients

Pepper Sardine

1.Sardine (Mathi) -1kg
2.Small Onions -50gm (chopped)
3.Ginger Paste -1tsp
4.Garlic Paste -1 tsp
5.Pepper Powder -3 tsp
6.Chilly Powder -1 tsp
7.Coriander Powder -1 tsp
8.Green Chilly -8
9.Tomato -2
10.Salt  -as required
11.Curry Leaves -2 strand
12.Tamarind (Valan Puli) -1 lime size
13.Oil - 2tbs
     Fengugreek (ULUVA ) -1/4 tsp
     Small Onions -2
     Curry leaves - 2strand

Preparation

Mix 2 -11 ingredients in Tamarind water  kept in stove (Hand kondu Thirumi mix cheyanam)

Make it boil and add sardine in it  mix very carefully

Keep it in slow flame till it gets cooked

Heat oil in another pan

Put fengugreek seed fry till it broken

Add onion & curry leaves fry well

add this into the sardine curry


    This curry will suite for Rice , bread and all.

MANGO MALAI

Ingredients

Mango Malai

Bread -8 slices
Condensed Milk - 200 ml
Riped Mango -1 mango (chopped small Pieces)
Pista, Badam ,Cashew Nut - 1tsp each (chopped)
Thick Milk - 250ml
Rose water -1tsp
Water -as required
Oil - For frying

Preparation

Remove the sides of Bread and soak it in water

Take each piece and squeeze out  the water

Make small balls from the prepared bread and mango pieces, flatten a little bit and fry till golden brown.

Mix normal thick milk with condensed milk  and cook for 2 min

Take a vessel and pore this milk

Dip each bread mango balls in it

Add Pista,Badam Cashew nut  & remaining mango pieces in it

Add Rose water

Keep it in the Refrigerator for 4 hrs...

Serve as chilled

   This is a simple and yummy dessert

VEGETABLE PULAV

Ingredients



Vegetable Pulav


Basmathi Rice - 2 cup
Carrot -1
Tomato -1
Potato - 1
Onion -1
Green Peas - 2tbs
Beans -3 nos
Cardamom -4
Cloves -4
Cinnamon -2 piece
Black Pepper -15nos
Ghee -4 tsp
Water 4 cup
Salt -as required

Preparation

Heat ghee in pressure cooker

Add Cardamom,Cloves ,cinnamon & Black Pepper fry till the aroma comes out

Add onion and saute well

Add all other vegetables and saute for 3 min

Add salt & water

When water get boil add washed rice without water.

When it gets boil reduce the flame  and close with the cooker cover (without Weight)

When it cooked 3/4 th put the weight

Keep it for 5min

Open and serve

CHIILY PANEER

Ingredients

Chilly Paneer

Paneer -200gm
Onion -2 (chopped Rectangular pieces)
Green Chilly -3 (chopped Very small pieces)
Garlic -5pods (chopped small pieces)
Soy Sauce -1 1/2 tbs
Chilly Sauce -1 1/2 tbs
Tomato Sauce -3tbs
Pepper Powder -1tsp
Corn Flour -1tsp
Water -1/2 cup
Salt -as required
Oil -1 tbs

Preparation

Heat oil and saute garlic and green chilly for 3min

Add onions  and saute well

Add Soy sauce,Chilly Sauce,Tomato Sauce saute for 2 mins

Add paneer pieces, pepper powder and salt saute for 2min

Add corn flour and mix well

Add water and boil this in slow flame for 3min

Remove it from stove when gravy gets thick...


    If you want more gravy  you can increase the amount of water and cornflour

    If you like to add capsicum you can add with onion and saute well

    This Curry is very good for FRIED RICE

POTATO STEW

Ingredients

POTATO STEW

Potato -4
Onion -3 (Sliced Long)
Ginger -2inch piece
Green Chilly - 3
Curry Leaves - 2 strand
Tomato Puree- 4tbs
Oil -as required
Cardamom- 4
Cinnamon - 2 small pieces
Cloves -4
Black pepper - 1tsp
Garlic -8 pods
Coconut milk -1st -1 cup
                       2nd -2 cup

Maida - 1tbs

Preparation

Cook Potato in cooker and remove the skin

Mash Cardamom,Cloves,cinnamon,Pepper and garlic

Heat oil in a pan

Add onion,green chilly and ginger ,curry leaves and stir  well

Add maida and saute well

Add tomato puree (Put tomato in boiled water and remove skin and grind it in mixer grinder) saute well

Add mashed masala mix & potato with salt

Add 2nd coconut milk and make it boil well

last add 1st coconut milk..just heat it ,don't boil.

          (If you want egg on  this stew  you can add boiled egg)

MIXED FRIED RICE

Ingredients

Mixed Fried Rice

Basmathi Rice -2 cup
Oil -4 tbs
Spring Onions - 1/2 cup (cut into round small pieces)
Carrot -1/4 cup (Chopped small pieces)
Beans - 1/4 cup (small Pieces)
Chicken(cooked) -1/4 cup(small pieces)
Prawns(cooked)-1/4 cup(small pieces)
Mutton(cooked)-1/4cup(small pieces)
Pepper Powder -3 tsp
Egg -3
Soy Sauce - 3tbs
Salt - as required
Water -4 cup

Preparation

Rice put in water for soaking(30min), then drain it(10min).

Take a vessel and  boil 4 glass of water & salt in it

When it gets boils add rice into it

Keep it for 15 min in medium flame (till rice gets cooked)

Beat egg with salt and 1 tsp pepper powder.

Fry this egg in a pan and cut it into very small pieces (CHIKKI PORIKUKA)

Take a big vessel and heat oil in that

Add carrot,spring onion,beans  and saute in high flame for 2 min

Add chicken,prawn ,mutton in it and saute well

Add salt and 1 tsp pepper powder saute in high flame for 2 min

Add cooked rice in it

Add soy sauce saute well for 3min

Add egg  and mix well

Serve in hot

    (We can add  any vegetables matching with this and any meat ......for vegetable fried rice we can use only vegetables.....)

NADAN CHICKEN CURRY

Ingredients

Nadan Chicken Curry

Chicken -1kg
Coriander Powder - 3 tsp
Chilly Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Pepper Powder -1tsp
Cinnamon -2 piece
Cloves -5
Cardamom -5
Oil -4 tbs
Ginger - 2 tsp (Chopped)
Garlic - 15 pods
Green Chilly - 3
Vinegar - 1tbs
Salt - as required
Coconut milk from 2 cup of coconut  -  1st milk -1cup
                                                            2nd milk -3 cup
Mustard  - 1 tsp
Small Onions -2 tbs (chopped roundly)
Dry red Chilly -2
Curry Leaves - 2strand

Preparation

Grind well  Coriander ,Chilly,Turmeric, Pepper powders  and cinnamon,cardamom,cloves

Take half oil in pan and saute onions,ginger,garlic green chilly and the grounded paste.

Saute these mixture well

Add chicken ,vinegar,salt and 2nd coconut milk in it

Cook well

Heat half oil in another pan

put coconut in it and saute till the colour changes to light brown ( coconut after taking the milk)

Grind this coconut very soft paste

Add this paste into the 1st coconut milk

add this into the chicken curry

just see one or 2 boiling bubbles and switch off the stove

Heat oil in another pan

Add Mustard ,Small onions ,Dry chillies and curry leaves

Pore it in chicken curry

EGG PIRALAN

Ingredients

Egg Piralan

Egg - 6
Onion Chopped Finely -5
Green Chilly - 4
Tomato chopped finely -2
Garlic chopped finely -1 tsp
Ginger chopped finely -1 tsp
Coriander powder -2 tsp
Chilly powder -2 tsp
Turmeric Powder -1/2 tsp
Garam Masala - 1 tsp
Tomato Sauce - 1 tbs
Oil - 2tbs
Salt - as required

Preparation

Boil egg  and remove the shell

Heat oil in a pan

Add Onion,Green Chilly,Ginger & garlic saute well for 5 min

Add tomato and saute for 3 min

Then add coriander powder,Chilly powder,Turmeric Powder,Garam Masala  saute well

Add 1/2 cup water & salt  mix well

Add tomato Sauce

Add Boiled Eggs and saute well for 3 min

    This Curry is good for Appam, Chappathi, Idiyappam and all

ONION CURRY

Ingredients

Onion Curry

Onion -2
Green Chilly -2
Ginger -1/2 inch piece
Tomato -1 small
Oil -  1tbs
Coriander Powder -2tsp
Chilly Powder -1tsp
Turmeric Powder -1/2 tsp
Water -1cup
Salt - as required
Curd -1/2 cup

Preparation

Onion cut it into thin long slices

Cut Green chilly, ginger & tomato also small pieces

Heat oil in a pan

Saute onions well

Then add Green Chilly & Ginger saute well for 2 min

Add  tomato and saute for 3 min

Then Saute with coriander powder,Turmeric Powder and chilly powder

Add water & salt  make it boil

Last add curd and mix well and switch off stove


    This curry suitable for Chappathy,Bread and all..

MILK KHEER (PAL PAYSAM)

Ingredients

White Rice (Pachari) -1 hand (rice should not wash,if it is washed it should be dried)
Milk - 4 Glass
Sugar -1 Glass

Preparation Method

Take a pressure cooker

Mix all ingredients in it.

(Use the same glass for measure sugar & milk)

Keep pressure cooker in stove on high flame without weight

Until it boils and starting milk is come out

Immediately put weight  on it

Reduce the flame maximum we can

Keep this for 30 min on that flame

Don't turn off , until it should complete 30 min (even you got several visils also)

After 30 min turn off the stove. (if you are not getting any visil ,increase flame little and get 1 visil and turn off)

Keep this for 1hr without opening

After 1hr you will see the light pink colour pal payasam is ready.

COCONUT RICE (Muvattupuzha Special)



Ingredients

Matta Rice ( Kuthari) -11/2 Cup
Turmeric Powder -1/4 tsp
Fennel Seeds -2 tsp
Coconut Milk - 4 cup (medium thickness)
Small Onion - 1cup
Curry Leaves -2 strand
Ghee - 1tsp
Salt - As required

Preparation  Method

 Take 4 cup of coconut milk (Use the same cup for rice measurement also)

Add  turmeric powder, Fennel seeds and salt in it.

Add washed rice into it

Put everything in pressure cooker and cook as normal.

Heat another pan and put 1 tsp ghee

Fry Onions & Curry leaves

And put this mixture in the cooked rice

Mix well.

Serve with Beef Curry (mutton Curry) and  Moru.

Courtsey : JANCY AMJETH

CHICKEN BIRIYANI

For Rice

CHICKEN BIRIYANI

1.Basmathi Rice  -2 cup
2.Onion -1(Long Slices)
3.Ghee -3 tsp
4.Cloves - 4
5.Cardamom -3
6.Cinnamon -2
7.Fennel seeds -1tsp
8.Cashewnut -20
9.Raisins -20
10.Salt -as required
11.water -4 cup
12.Ginger garlic paste- 1 tsp
13.Tomato -1
14.Vanila Essence (Rose Water )-2 tsp

Rice Preparation

Rice put in water for soaking(30min), then drain it(10min).

Heat  1 tsp of  ghee in a vessel

Put Cardamom(3), Cinnamon(2),Cloves(4) in it

Add 1 chopped onion and stir well

Add 1 tsp of garlic&ginger paste in it saute well

Add 1 chopped tomato in it  and stir for 2 min

Add  & boil 4 glass of water & salt in it

When it gets boils add rice into it

Keep it for 15 min in medium flame (till rice gets cooked)

Add essence or Rose water in it and mix well.

Add fried Cashewnut & raisins  in it.

For Chicken


CHICKEN BIRIYANI


1.Chicken - 500 gm
2.Green Chilly -4
3.Tomato -1
4.Onion -2
5.Ginger paste-2dsp
6.Garlic Paste -2dsp
7.Coriander leaves- 1/4 cup
8.Pudina Leaves -1/4 Cup
9.Curd - 1/2 cup
10.Cloves -2
11.Cardamom -2
12.Cinnamon -2 piece
13.Tumeric Powder - 1tsp
14.Chilly Powder - 2tsp
15.Cumin seeds -1 tsp
16.Fennel Seeds- 1tsp
17.Lime Juice -1dsp
18.Cashew Nut Paste - 1 tbs

Chicken Prepartion

Marinate chicken with tumeric powder,Chilly powder,Curdand salt for 30 min.

Fry these Chicken pieces (till half cook)

Heat oil in a pan

Add onion saute it well

Add Ginger garlic paste  and green chilly saute it well

Grind all the ingredients from 10-16 for fine powder. Then add this and saute well.

Add Cashewnut paste saute well

Add Tomato and saute well

Last  add curd,lime juice,salt,coriander leaves,pudina leaves

Then add fried chicken  and cook well.

Mixing with Masala

Heat a vessel.

Pour a little of ghee.

Put a little of cooked rice and spread 1 tsp of lime juice over it.

Place one layer of the Chicken  masala above it and repeat the process till the rice and masala are over.

Close the lid tightly and heat on a low flame for about 10 mins.

(Or we can bake the mixed rice & masala  in Microwave oven. Preheat oven at 200 degree celcius temp,  and keep biriyani for 15 min baking)

Serve with Raitha.

VEGETABLE BIRIYANI

Ingredients

VEGETABLE  BIRIYANI

For Rice


1.Basmathi Rice  -2 cup
2.Onion -1(Long Slices)
3.Ghee -3 tsp
4.Cloves - 4
5.Cardamom -3
6.Cinnamon -2
7.Fennel seeds -1tsp
8.Cashewnut -20
9.Raisins -20
10.Salt -as required
11.water -4 cup
12.Ginger garlic paste- 1 tsp
13.Tomato -1
14.Vanila Essence (Rose Water )-2 tsp

Rice Preparation

Rice put in water for soaking(30min), then drain it(10min).

Heat  1 tsp of  ghee in a vessel

Put Cardamom(3), Cinnamon(2),Cloves(4) in it

Add 1 chopped onion and stir well

Add 1 tsp of garlic&ginger paste in it saute well

Add 1 chopped tomato in it  and stir for 2 min

Add  & boil 4 glass of water & salt in it

When it gets boils add rice into it

Keep it for 15 min in medium flame (till rice gets cooked)

Add essence or Rose water in it and mix well.

Add fried Cashewnut & raisins  in it.

For Vegetable Masala

1.Onion -1
2.Tomato -1
3.Ginger -1 small piece
4.garlic - 5 pods
5.Green Chilly - 3
6.Carrot -1
7.Potato -1
8.Greenpeas -1/4 cup
9.Beans -10
10.Cauliflower -2 floret
11.Coriander leaves -1/4 cup
12.Mint leaves - 1/4 cup
13.Garam Masala -2tsp
14.Vegetable Masala - 2tbs
15.Yoghurt -1cup
16.Salt -as required
17.Ghee -2tbs

Preparation of vegetable masala

Steam Vegetables (medium size pieces) and cook green peas.

Fry onion in 1tbs ghee

When it turns brown put ginger,garlic& green chilly paste saute for 2min

Add tomato,garam masala,vegetable masala,coriander leaves,mint leaves & salt

Cook for few mintues

Add yoghurt

Put cooked vegetables in this masala saute for 3min.

Mixing Rice with Masala

Heat a vessel.

Pour a little of ghee.

Put a little of cooked rice and spread 1 tsp of lime juice over it.

Place one layer of the Vegetable  masala above it and repeat the process till the rice and masala are over.

Close the lid tightly and heat on a low flame for about 10 mins.

(Or we can bake the mixed rice & masala  in Microwave oven. Preheat oven at 200 degree celcius temp,  and keep biriyani for 15 min baking)

Serve with Raitha

MUTTON BIRIYANI

Ingredients

Mutton Biriyani

For Rice


1.Basmathi Rice  -2 cup
2.Onion -1(Long Slices)
3.Ghee -3 tsp
4.Cloves - 4
5.Cardamom -3
6.Cinnamon -2
7.Fennel seeds -1tsp
8.Cashewnut -20
9.Raisins -20
10.Salt -as required
11.water -4 cup
12.Ginger garlic paste- 1 tsp
13.Tomato -1
14.Vanila Essence (Rose Water )-2 tsp

Rice Preparation

Rice put in water for soaking(30min), then drain it(10min).

Heat  1 tsp of  ghee in a vessel

Put Cardamom(3), Cinnamon(2),Cloves(4) in it

Add 1 chopped onion and stir well

Add 1 tsp of garlic&ginger paste in it saute well

Add 1 chopped tomato in it  and stir for 2 min

Add  & boil 4 glass of water & salt in it

When it gets boils add rice into it

Keep it for 15 min in medium flame (till rice gets cooked)

Add essence or Rose water in it and mix well.

Add fried Cashew nut & raisins  in it.

For Mutton

Mutton - 1/2 kg
Onion(medium) - 3 (chopped finely)
Tomato(medium) - 2 nos (chopped finely)
Garlic - 2 1/2 tbsp
Ginger - 2 1/2 tbsp
Green chilly paste - 1 tbsp
Garam masala powder - 1 tbsp
Curd - 4 tbsp
Coriander leaves - 1 cup
Mint leaves(Pudhina) - 3/4 cup
Ghee - 1/2 cup
Lime juice - 4 tsp
Chilly powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp

Mutton Masala Preparation

Heat ghee in a pan.

Saute onions till golden brown.

Add garlic-ginger-green chilly paste and fry for 2 mins.

Add chopped tomatoes, chilly powder, turmeric powder, coriander powder, garam masala powder, mint leaves,Lime Juice and coriander leaves into it.

Saute for a few minutes till the masala becomes thick.

Add cut and cleaned mutton pieces and stir.

Pour little water [if required] and mix.

Cook till mutton is done.

Add curd.

Saute well for 3 min.

Mixing Rice with Masala

Heat a vessel.

Pour a little of ghee.

Put a little of cooked rice and spread 1 tsp of lime juice over it.

Place one layer of the mutton masala above it and repeat the process till the rice and masala are over.

Close the lid tightly and heat on a low flame for about 10 mins.

(Or we can bake the mixed rice & masala  in Microwave oven. Preheat oven at 200 degree celcius temp,  and keep biriyani for 15 min baking)

Serve with Raitha

BREAD KOFTA CURRY

Bread kofta Curry

Ingredients

For the koftas: Bread slices - 3 nos
Potato - 1 no
Salt - As reqd
Green chillies - 2 nos
Chilly powder - 1 tsp


For the gravy:
Tomatoes - 1 nos
Onion - 1 no
Chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Yoghurt/Curd - 1 tbsp
Coconut Milk -1 cup
Oil - 3 tbsp
Coriander leaves for garnishing


For grinding:
Onion - 1 small
Garlic pods - 3 nos
Ginger - A small piece
Garam masala powder - 1 tsp

Preparation

For making the koftas:
1)Pressure cook potato, peel and mash nicely.

2)Soak bread in little water and squeeze out water from the slices.

3)Mix together mashed potatoes and bread by adding salt, green chillies and chilly powder.

4)Heat oil in a pan.

5)Make small balls from the prepared bread and mashed potato dough, flatten a little bit and fry till golden brown.

For making the gravy:
1)Heat oil in a pan.

2)Add chopped onions and fry till translucent.

3)Add ground masala and fry till oil separates.

4)Add yoghurt and fry for a while.

5)Add chilly powder and turmeric powder and fry for another minute.

6)Add tomatoes.

7)After a while, add little water and boil till the gravy becomes thick.

8)Add one cup of coconut milk ,do not boil.

9)Add prepared koftas just before serving.

   This curry suites for Chappathi,Appam and all.

CRAB MASALA ( FROM TODDY SHOP)

Ingredients

CRAB MASALA

1.Crab - 1kg
2.Chilly Powder - 4tsp
3.Coriander powder - 4tsp
4.Chopped Garlic - 5
5.Ginger (Sliced Long) -1 inch
6.Onion - 400gm (Long Slices)
7.Pepper powder - 4-5 tsp
8.Meat Masala - 1tsp
9.Oil - 6tsp
10.Salt - as required
11.Chopped Tomato - 4-5
12.Green Chilly - 3 nos
13.Curry leaves - 3 strand

Preparation

Boil 2-3 lit of water (quantity enough to dip in water)

Put 1tsp salt in water

Plunge crab in it
(After 5-8 min ,you can see the black dots turn orange.This is a good indication the crab is cooked.Remove the pieces from water & keep)

Heat 4 tsp oil in a non stick pan

Add chopped Garlic&Ginger

After 5 sec add the sliced chillies and sliced onions

Stir well for app. 1min

Add sliced tomato in to it and stir well

Add salt,chilly powder,coriander powder,meat masala & 2tsp oil and stir well for 4- 5 min.

Now the gravy becomes some what consist .

Add 3 tsp pepper powder and stir it

Break the cooked crab shell a bit.Dont break to much.This will ensure flavour gets mixed.

Put the crab pieces in the gravy and stir well for 2-3 min.So the gravy spreads consist.

Pour 250 ml of crab cooked water in it and stir for 3-4 min

The gravy becomes somewhat thick

Add 1-2 tsp pepper powder again, curry leaves and 1-2 ts oil stir well in high flame for 3 min.

Tasty Crab Masala Ready to Serve

CARROT HALWA with ICE CREAM

Ingredients

Carrot Halwa

1.Carrot - 500 gm
2.Milk - 200ml
3.Sugar - 200gm
4.Raisins -15
5.Cashewnut - 25(grated)
6.Almonds - 20 (grated)
7.Green Cardamom -10
8.Khoya or Mawa- 100 gm
9.Ghee -4 ml

Preparation

[Khoya or mawa : Boil 1 lit milk, add few drops of vinegar or lemon juice.When the milk spoils take it way and drain the water.In a hot pan add curdled milk saute well.]
Heat up a heavy bottomed pan or kadai

Add finely grated carrot and saute it well for atleast 5 min

add milk and allow to boil

Stir continously

Add sugar and powdered cardamom

Saute it well for 5 min

Add ghee

Add grated cashew,Badam,Raisins

Reduce flame

Add khoya or mawa

Serve hot or chilled

Serve hot carrot halwa with vanila ice cream is a very good combination

BEEF / MUTTON CURRY ( Nadan)

Ingredients

Beef Curry

1.Mutton (BEEF) - 1kg
2.Dry Red chillies - 8
3.Coriander seeds - 1 tsp
4.Black pepper - 1tsp
5.Cinnamon - 2 piece
6.Cloves - 4 nos
7.Cumin Seeds - 1tsp
8.Small Onions - 1 cup
9.Big onion -2
10.Garlic - 10 nos
11.Ginger -1 piece
12.Green Chillies - 2
13.Tomato - 2
14.Tumeric powder -1/2 tsp
15.Coconut milk - 1cup
16.Oil - 2 tbs
17.Salt - As required
18.Curry leaves - 2 strand
19.curd - 1tbs

Mutton marinate 30min with curd,chilli powder,tumeric powder and salt...

Heat Oil in a frying pan

Fry red chillies keep aside

Fry coriander seeds till aroma comes out and keep aside

Fry Black pepper, Cinnamon,Cloves & Cumin seeds together and keep aside

Stir fry small onions till they turn brown

Blend all thest fried ingredients in a mixer grinder

Pressure cook chopped & marinated mutton with blended mixture and little water

Stir onion in another pan till it turns into brown, followed by green chillies, crushed ginger garlic and chopped tomato.

add these to the cooked mutton and boil well.

Then add coconut milk,lighty boiled..

last add curry leaves.

Curry is ready...


We can prepare Chicken, Beef, pork...on this same method. taste is good.

KERALA PRAWN FRY

1.Prawn - 1/2 kg
2.Chilly Powder - 1tsp
3.Tumeric Powder -2 pinch
4.Black Tamarind(Kudampuli) - 2 piece
5.Salt -As required
6.Ginger - 1 small piece
7.Garlic -3 to 4
8.Green Chilly - 4 to 5
9.Curry Leaves

Clean the prawns and smear chilly powder. tumeric powder and salt.. keep it for 30 min.

Smash chilly,garlic,ginger and add everything together .Pour water till it just covers the content  and cook covered for 30-45 min or till prawns cooked.

For Frying

1.Coconut grated - 1/2
2.Onion - 1 big
3.Garlic - 5to 6
4.Chilly - 4
5.Ginger- 1 small piece

Chop all ingredient except coconut  and fry till golden brown.Then add this coriander powder,1/2 tsp chilly powder and stir it for a minute.Now  add coconut and  fry till it becomes brown  and add prawns and fry 5 to 10 min. Prawn fry is ready....This we can keep it long.

GHEE RICE

Ingredients


Ghee Rice


Basmathi Rice - 2 cup

Onion - 1
Cardamom - 4
Cinnamon - 2piece
Cloves - 4
Ghee - 1/2 cup
Salt - as required
Water -4 cup boiled
Raisins - 20
Cashewnut -20

Preparation

Rice put in water for soaking(30min), then drain it(10min).

Put vessel in the stove & pour ghee.

Add cardamom,cinnamon,cloves.

Then add onion and saute it well.

Then add rice and fry till hear the breaking sound of rice.

Then add salt and add boiled water.

Keep it in medium flame for 10min.

Switch off the stove and wait for 5 min.

Make sure the water full gone and rice become cooked.

Add fried cashewnut & raisins.

Serve with salad or any curry.

PANEER BUTTER MASALA

Ingredients

Paneer Butter Masala

1.Paneer - 15 cubes
2.Onion - 2 (take Puree)
3.Tomato - 3 Tsp(Take Puree)
4.Ginger Garlic Paste - 2 tsp
5.Cashewnut Paste - 2 tsp
6.Chilli Powder - 2tsp
7.Coriander powder -1tsp
8.Tumeric Powder - 1/4 tsp
9.Garam Masala - 1/4 tsp
10.Butter - 2tsp
11.Raisins -15

Preparation

For onion puree- cut onions and saute it in a pan for 1 min then blend it in mixer grinder.

For Tomato Puree- Boil water and put tomato in it and after some time remove the skin of tomato and grind it in mixer grinder.

Take a pan and put little oil and saute paneer for 3 min.

Put pan again and heat with butter.

Add onion, saute untill colour changes to light brown

Now add ginger garlic paste fry till raw smell disappear.

Then add chilli powder,Coriander powder,tumeric powder,cashew paste,Tomato puree,garam masala and salt.

saute 7-8 mins

now add fried paneer cubes,raisins and little water.cook till gravy becomes semi soild

Ready to serve

FISH CURRY (KOTTAYM STYLE)

Ingredients

Fish Curry

Fish -250 gm
Curry Leaves - 1 strand
Red Chilli Powder- 2 tbs
Turmeric Powder -1 teaspoon
Fengugreek -1/4 teaspoon
Ginger -2 pieces
Garlic -10nos
Mustard
Black Tamarind- 2-3 (Boil in 200ml of water)
Salt -as required

Preparation Method

1. Grind Red Chilli,Tumeric Powder,Ginger,Garlic with little water make a smooth paste

2.Heat Oil in pan put mustard,fengugreek ,curry leaves and th grinded paste, fry the paste in medium heat till the paste become consist.

3.Add Tamarind water and keep it for boil.

4.Add Fish pieces and salt, keep it for sometime in medium heat, then the gravy will be thick.

This curry we can keep it for long

ELLUM KAPPAUM (TAPIOCA BIRIYANI)

Ingredients

TAPIOCA BIRIYANI

For Tapioca

Tapioca(Kappa) - 1.5 Kg

Water -as required

Salt - As required

Coconut Milk - 1/4 cup

For Grinding

Scraped Coconut - 2 cup
Shallots - 4
Garlic - 2 pods
Green Chilly- 3
Curry Leaves - 2 stem
Turmeric Powder - 1 tsp
Fennel Seeds - 2tsp

Grind all these ingredients to a coarse paste

For Beef

Beef - 1 Kg ( WITH BONE BEEF IS VERY GOOD FOR THIS BIRIYANI)

For Beef Masala

Shallots -10

Garlic - 8-10 pods

Ginger - 1 inch piece
Curry Leaves - 1 or 2 stem
Chilly Powder - 2 tbs( If u want more spicy u can add little more.)
Coriander Powder - 1.5tbs
Garam Masala - 1/2 tbs
Turmeric Powder - 1 tsp
Salt - To taste

Preparation

Mix beef with all beef masala ingredients and cook well in a pressure cooker

Chop the tapioca into small pieces and need to remove the middle strand

Clean the tapioca and cook it  with water and salt.( Normal Tapioca Cooking)

Then Drain all the water from it.

Keep the cooker again in stove , and keep a layer of Tapioca in it , then the next layer Beef , then again tapioca and Beef ......do the rest tapioca and beef in the same manner

Add 1/4 cup of coconut milk in it

Add the grounded coconut paste in the upper portion of the Tapioca beef mix

Cover with a normal lid

Switch on the flame

Keep it for 2- 3 min to get the steam all over the tapioca beef mix

Once the steam comes everywhere mix with a strong TAVA.Smashed everything well.

Add 1tsp of coconut oil...and mix well

Spread the Chopped onions above the Tapioca Biriyani


Tapioca Biriyani



SHALLOT CHICKEN (CHICKEN CURRY FOR PIDI)

Ingredients

Chicken Curry For PIDI

Chicken Small pieces- 1kg
Oil - as required
Small Onions (Shallots) - 1/4 Kg
Green Chilly - 10 ( Long Slice)
Ginger - 1 piece ( Cut it into long thin slices)
Cardamom powder - 5
Cinnamon - 1 piece
Curd - 3 tbs
Chilly Powder - 2 spoon
Turmeric Powder - 1 pinch
coconut milk - 2 cup
curry leaves - 2 strand
salt - to taste
Sugar - a pinch


Preparation

Heat  oil in a pan.

Add onion,green chilly,curry leaves & ginger saute it well

Then add chilly powder& turmeric powder saute it

Add Cinnamon &salt

Then add curd and saute well.

Add chicken pieces mix well...

Add 1 cup coconut milk  and cover it with a lid & cook well

Once chicken cooked well add the remaining coconut milk  and make it hot no need of boil.

Add cardamom powder in the curry

Add a pinch of sugar in this, for maintain all tastes equally (only 1 pinch)
Chicken curry is ready


You can add more coconut milk if you want more gravy.....



CHICKEN CURRY & PIDI



PIDI

Ingredients

PIDI & CHICKEN

Rice powder(same like puttu podi) - 2 cups

Coconut- 1 cup

Jeerakam - 5 tsp

Salt - As required

Water - As required

Coconut milk - 1/2 cup

Coriander Seeds - 2 tbs

Curry leaves- 2 strips

Preparation

Make dough with  rice powder ,coconut ,jeerakam and salt.using water (Water can be use Boiled also).(dough seems to be IDIYAPPAM dough)

Make small balls from this dough.

Take 1.5 lit of water in a vessel

Take smashed coriander seeds (Coriander seeds cover with a cloth and tighten it).Then dip it into the Water

Add curry leaves also to the water .

Then Boil the water

Once water get boiled well we can remove the coriander seeds and curry leaves

Then add rice balls one by one....make it boil well and cook well (If you dont have enogh water to dip all  rice balls ,You can add extra boiled water ).The gravy should be semi solid

Then add coconut milk and make it hot no need of boil.

Ready to serve the delicious PIDI....

PIDI