Unakkachemmen Kaya theeyal (Dry Prawns and Bananna Curry)

Preparation Time: 20 min

Cooking Time: 15 min

Serves: 8

Ingredients measure:-

For Frying:

Bannana (Pacha Kaya) : 2 cups chopped

Dry Prawns : 1 ½  cups (Soak in water for 1 hr  and drain to remove impurities and salt level)

For Masala:

Coriander powder: 2 tsp

Kashmiri chilly powder:1 tsp

Grated Coconut:1 cup

Small Onion : ¼  cup

Ginger Garlic paste: 2 tsp

Kasmiri Dry  Chilli: 4

For Gravy:

Green chillies : 2 split lengthwise

Salt: to taste

Tamarind : 1 Lime size soaked in water and strained

Mustard seeds : 1 tsp

Curry leaves : 2 tsp

Preparation:-

1)      Dry roast the items under masala section on sim flame until golden brown.
2)      Keep it aside to cool. Fry Prawns and Banana chops and keep it aside to cool.
3)      Grind it in a mixer without water to form a fine powder.

4)      Meanwhile in a earthern pot or kadai, put 2tsp oil and put mustard seeds and curry leaves.
5)      When the curry leaves splutter, sauté well the items under gravy listed above.
6)      When the sauted items turns translucent, mix the fried items and sauté for 2 mins.
7)      Pour 2 cups water, mix the grinded masala into the above and boil.
8)      When its half cooked, add extracted tamarind juice and boil for another 5 mins
9)      Garnish with curry leaves.
 

Ari Pathiri (Flattened Rice Powder Bread)

Preparation Time: 8 min

Cooking time: 5 min

Serves: 10

Ingredients measure:-

Rice Powder/Pathiri Podi(Nirapara or any branded) :2 cups

Water: 2 cup(as req to knead a soft dough)

Salt : 1 tsp

Olive oil/Cooking oil : 2 tsp

Preparation:-

1)      Boil 2 cups water in a kadai.
2)      Sieve the Pathiri powder and mix salt, keep it aside.
3)      Make the flame to medium and drop in the pathiri powder part by part with continuous stirring.
4)      Make sure there is no lumps and switch off the flame when the water has completely absorbed by the dough.

5)      Wait for it to cool down.
6)      Knead the dough when its slightly warm on a flat surface or flat plate.
7)      Keep it aside for 10 mins to soften covered with a damp cloth.
8)      Make lemon sized balls with the dough.

9)      Spread it into flattened shape as in image with a chapathi spreader or presser (presser is preferred as there is a chance of breakage with a spreader).
10)  Heat a tawa and put each pathiri on to the tawa.
11)  When it rises flip the other side till its slightly golden colour as in image.

12)  Serve hot with any gravy.

Vellarikka Pulissery/Moru Curry (Yellow Cuccumber Broken Curd Curry)

Preparation Time: 15 min

Cooking time: 10min

Serves: 8

Ingredients measure:-

For pressure cook:

Vellarikka(Yellow Cuccumber) : 1 cup

Turmeric powder : ¼ tsp

Red Chilly powder : 2 tsp

Salt : Acc to taste

For Grinding:

Green Chilly :  2 split lengthwise

Ginger garlic Paste : 2 tsp,

Green Chilly : 2 splited lengthwise.

Grated coconut: 1 cup

Broken Curd: 1 ½ cup(Whisked)

Cumin seeds : 1 tsp

Asafetida(hing): 1 pinch

Curry leaves : 2 tsp

Preparation:-

1)      Pressure cook the items under “Pressure cook” and keep it aside to whistle to go off.
2)      Grind the items under “for grinding” to a fine paste and keep it aside.
3)      In Kadai, Pour 2 tsp oil and splutter the  curry leaves, cumin seeds and Asafetida and dry red chillies.
4)      Mix in the pressure cooked items to the above and mix well.
5)      After that add the grinded coconut mix and blend well.
6)      Add sufficient salt and allow the water level to come down.
7)      Make it to a semidry state.
8)      Finally mix the beaten broken curd and cook in slow flame for another 5 mins.
9)      Take it off the stove and serve hot.

Pazham Kanji (Left Over Rice In Brine)

Preparation Time: 10 min+ overnight

Cooking Time: 5 min

Serves: 3

Ingredients measure:-

Brown Rice : 2 cups

Water: Sufficient for batter

Small Onion: ½  cup crushed

Kanthari(Thai pepper): 3-4 crushed[I used normal green chilly as it was not available here]

Rock Salt: 1 tbsp

Oil : 1 tbsp

Preparation:-

1)      Crush Thai pepper and small onion.
2)      Keep it aside.
3)      Pressure cook rice with 4 cups water.(rice shouldn’t be overcooked)
4)      Wait for the whistle to go off and strain the rice.
5)      Take a earthern pot and pour 5 cups water and dump in the strained rice.
6)      Spoon in 1 tbsp rock salt and the crushed items.
7)      Leave it overnight, with the earthern pot closed.
8)      Next morning, have it with sour broken curd curry/ chammathi(chutneys)/any sour curries.

Fish Molly (Fish Coconut milk curry)

Preparation Time: 25 min

Cooking time: 15 min

Serves: 8

Ingredients measure:-

Fish pieces(prefer skin out)Pomfret or Seer fish : 500gm, cut lenghthwise

Big Onion : 2 medium cut lengthwise

Tomatoes: 3 chopped

Green chilly: 2 split lengthwise

Ginger: 1 tsp

Garlic: 3 small cloves

Dry red chilly: 3 (amount can be increased if u prefer spicy curry)

Turmeric Powder : 1 tsp

Salt : 2 tsp

Olive oil/Cooking oil : 2 tsp

Coconut milk-half cup grated- first punch(onnam pal)- 1 cup

Coconut milk- second punch(randam pal)- 2 cups

Preparation:-

1)      Clean the fish pieces in vinegar(to remove the fishy smell) and keep it aside.
2)      Chop big onion, green chilly and ginger and keep it aside.
3)      Grind garlic and dry red chilly and mix with the above.
4)      In a kadai, pour oil, splutter curry leaves.
5)      Dump in the mixed items from above and sauté till translucent.
6)      Add chopped tomatoes and sauté for a while.
7)      Spoon in salt as required and turmeric powder. Saute for another 2 mins.
8)      Pour in the second coconut milk and bring it to boil.
9)      Slip in the fish pieces and cook till done in medium flame.
10)  Simmer the flame and pour the first coconut milk and cook for 2 min with swirling the kadai by hand.(stirring with spoon is avoided in order to prevent breakage of fish pieces)
11)  Garnish with curry leaves and serve hot.

Note:- To make coconut milk- In a mixie, grind one cup grated coconut with half cup water and sieve to get the first milk. Then again grind the residual grinded coconut with two cups water and sieve to get second milk.

On pouring the first milk take extra cake to stir and cook in slow flame or else the curry will be a mess.

Kerala Fish Fry(Meen Varuthathu)

Preparation Time: 25 min

Cooking Time: 10 min

Serves: 8

Ingredients measure:-

For Masala:

Kashmiri Red Chilly powder: 2 tbsp

Turmeric Powder : 1 tsp

Small Onion :  2 cups

Pepper: 1 tbsp

Ginger garlic Paste : 2 tbsp,

Salt: to taste

Fish pieces: 1 kg fish sliced as in image(pomfret or Seer fish)

Oil: 1 cup coconut oil

Preparation:-

1)      Grind the items under masala in a mixer.
2)      Marinate the Fish pieces with the grinded masala from the masala mix prepared.
3)      Keep it marinated for 5  mins.
4)      In a earthern pot or kadai, put 1 cup oil and heat the oil.
5)      Slip in the fish pieces, two or three depending on the spacing of kadai.
6)      Deep fry and flip so that both sides get deep fried.
7)      Strain it in a tissue and serve hot.

Beef Varattiyathu (Stir fry)

Preparation Time: 20 min

Cooking Time: 10 min

Serves: 8

Ingredients measure:-

Big Onion: 4 medium cut lengthwise.

Green Chilly : 2 splited lengthwise.

Tomato: 3 medium cut lengthwise

Capcicum: 2 medium cut as cubes

Beef curry already prepared: 500gm

Pepper : 2 tbsp

Salt: to taste

Oil: 3 tbsp coconut oil

Preparation:-

1)      Refer my beef curry recipe from the link http://bit.ly/1fGHiW4.
2)      Pour oil and splutter mustard seeds, curry leaves, green chilies, capsicum and tomato.
3)      Saute till translucent.
4)      To this add the prepared beef curry.
5)      Deep fry in oil for 10 mins with sauting in between.
6)      Garnish with pepper and coriander leaves.

Beef Curry

Preparation Time: 60 min

Cooking Time: 20 min

Serves: 8

Ingredients measure:-

For Marinate:

Beef chopped Pieces : 1 Kg

Lime:1 medium

Meat Masala[any branded meat masala powder] : 2 tbsp

For Grinding:

Sauted Meat Masala[any branded meat masala powder] : 2 tbsp (pour 2 tsp oil in a pan and saut the meat masala in sim flame for 2 mins)

Dry red chilly : 3

For Gravy:

Big Onion : 5 medium cut as cubes

Tomato : 4 medium cut lengthwise

Green chilly: 2 cut lengthwise

Mustard seeds : 1 tsp

Curry leaves : 2 tsp

Preparation:-
1)      Marinate the items under marinate section above for 30-35 mins.
2)      After 30 mins pressure cook the marinated items for 10 whistles (for better cooking).
3)      Keep it aside till the pressure goes off.
4)      Meanwhile in a pan, put 2tsp oil and put mustard seeds and curry leaves.
5)      When the curry leaves splutter, sauté well the items under gravy listed above.
6)      When the sauted items turn translucent, mix the pressure cooked beef and grinded masala.
7)      Mix the above well and cook for another 5 mins to absorb the beef flavor in gravy.
8)      Pour it in a casserole and garnish with curry leaves.

Moru Kachiyathu (Masala boiled broken Curd)

Preparation Time: 8 min

Cooking Time: 3 min

Serves: 8

Ingredients measure:-

For Mix:

Kashmiri Red Chilly powder: 1 tbsp

Turmeric Powder : 1 tsp

Fenugreek Powder: ½ tsp

Salt: Sufficient

Small Onion :  3 tbsp chopped

Ginger garlic Paste : 1 tbsp,

Green Chilly : 2 splited lengthwise.

Curd : 2 litre

Mustard seed : 1 tsp

Dry Red chillies: 2 broken

Oil: 2 tbsp coconut oil

Preparation:-
1)      Pour the curd into a bowl or mixer.
2)      Spoon in the masala items to curd .
3)      If needed add some water (If the curd is too thick).
4)      Whisk or blend the mixed curd.
5)      In a earthern pot or kadai, put 2tsp oil and splutter curry leaves and dry red chillies.
6)      Dump in the remaining dry ingredients and sauté till it turns brown.
7)      Simmer the flame and pour the whisked or blended curd mix.
8)      Mix it till it slight warm,to avoid curdling.
9)      Take off the stove and pour it into a bowl.
10)  Garnish with curry leaves.

Kappa Vevichathu(Tapioca and Grinded coconut stir boiled)

Preparation Time: 20 min

Cooking Time: 15 min

Serves: 8

Ingredients measure:-

For Boiling:

Tapioca(kappa) : 1 kg shredded

Water: Sufficeient till the pieces are immersed

Salt: to taste

For Grinding:

Small Onion :  1/2 cup

Ginger garlic Paste : 2 tbsp,

Grated coconut: 2 cup

Cumin : 2 tsp

Turmeric: 1 tsp

Dry Red Chilly : 4(vary as per your tolerance limit)

Salt: to taste

Grated coconut: 2 tbsp for deep frying

Mustard seeds : 1 tsp

Curry leaves : 2 tsp

Preparation:-

1)      In a pot ,mix all the items for boiling and cook till the tapioca is tender and mushy.
2)      Strain it and keep it aside.
3)      Also, grind the items for grinding listed above and dump it above the strained tapioca.
4)      With a heavy ladle mix the tapioca and grinded items together.
5)      Heat a kadai, por some oil and splutter mustard seeds,curry leaves and some grated coconut.
6)      Dump in the mixed tapioca.
7)      Again mix it well and cook in slow flame for 5 mins.
8)      Serve hot with Spicy Chicken, Fish, Beef or pork curry.