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.
 

Vazhuthenaga Thayirilittathu (Curd Soaked Brinjal Fry)

Preparation Time: 20 min

Cooking Time: 10 min

Serves: 8

Ingredients measure:-

For Masala:

Kashmiri Red Chilly powder: 1 tsp

Turmeric Powder : 1 tsp

Small Onion :  2 cups

Pepper: 1 tbsp

Ginger garlic Paste : 2 tbsp,

Salt: to taste

Curd: 3 tbsp

Brinjal pieces: 2 medium sliced as in image

Oil: 1 cup coconut oil

Preparation:-

1)      Grind the items under “Masala” with 3 tbsp curd in a mixer or crusher.
2)      Marinate the Brinjal pieces with the grinded masala from the masala mix prepared.
3)      Keep it marinated for 5 mins, So that the water from the pieces gets evaporated.
4)      Beat each piece with a chapathi roller, so that it will be soft and flattened.

5)      In a earthern pot or kadai, put 1 cup oil and heat the oil.
6)      Slip in the marinated Brinjal pieces, two or three depending on the spacing of kadai.

7)      Deep fry and flip so that both sides get deep fried.
8)      Strain it in a tissue and serve hot with Rice.

Kashmiri Aloo Sabji (Kashmir Chilly Potato Curry)

Preparation Time: 20 min

Cooking Time: 10 min

Serves: 8

Ingredients measure:-

For pressure cook:

Potato : 4 big cut as cubes

Water :2 cups

Salt : 1 tsp

Big Onion :  3 cut lengthwise

Tomato: 4 cut lengthwise

Ginger garlic Paste : 2 tsp,

Cumin : 2 tsp

Kashmiri Chilly powder: 2 tsp

Coriander powder: 1 tsp

Turmeric: 2 tsp

Mustard seeds : 1 tsp

Curry leaves : 2 tsp

Dry Red Chilly: 3

Salt: to taste

Oil: 3 tbsp coconut oil

Preparation:-

1)      Pressure cook the items under ‘for pressure cook’.
2)      Keep it aside to the whistle to go off.
3)      Open it and mash the potato slightly to give a rich look to the curry.

4)      In a pan slightly fry chilly powder, coriander powder, cumin and dry red chillies.
5)      Grind it in a mixer to a paste form and keep it aside.

6)      In a kadai, put 2tsp oil and splutter mustard seeds and curry leaves.
7)      Put ginger garlic paste, green chillies, big onion and tomato order wise and sauté.
8)      Spoon in the grinded masala and salt.
9)      Saute it well.
10)  Dump in the mashed potato and mix well so that it blends well in the curry.

11)  Pour 1 cup water and cook.
12)  Cook until dry depending on your liking.
13)  Garnish with coriander leaves and serve with poori/roti.

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.

Brinjal Curry(Kerala Style)

Preparation Time: 15 min

Cooking time: 10min

Serves: 8

Ingredients measure:-

Brinjal : 5 medium chopped as cubes

Big Onion : 2 medium cut lengthwise

Tomato: 3 medium chopped

Green Chilly :  2 split lengthwise

Ginger garlic Paste : 2 tsp,

Meat Masala Powder(Any Branded one):2-3 tbsp

Salt : 2 tsp

Olive oil/Cooking oil : 2 tsp

Preparation:-

1)      In a pan soft fry the chopped Brinjals with 1 tsp Meat/Mutton Masala and a dash of salt.
2)      In a kadai, pour oil, splutter mustard seeds and curry leaves.
3)      Dump in Green chillies, big onions, Ginger garlic paste and tomatoes and saute till translucent.
4)      Spoon in salt as required and masala powder. Saute till half fried.
5)      Pour in 2 cups water and Fried Masala Brinjal and  cook till done.
6)      Cook in medium flame and if needed add some more water.
7)      Garnish with curry leaves and serve hot.

Chappathi (Flattened wheat Bread)

Preparation Time: 8 min

Cooking time: 5 min

Serves: 10

Ingredients measure:-

Wheat(Atta):2 cups

Water: 1 cup(as req to knead a soft dough)

Salt : 2 tsp

Olive oil/Cooking oil : 2 tsp

Preparation:-

1)      Knead the dough with water and salt on a flat surface or flat plate.
2)      Keep it in fridge for 1 hr to thicken.
3)      Make lemon sized balls with the dough.
4)      Spread it into flattened shape as in image with a chapathi spreader.
5)      Heat a tawa and put each chapathi on to the tawa.
6)      When it rises flip the other side till its golden colour as in image.
7)      Serve hot with any gravy.

Palappam(Laced Rice Pancake)

Preparation Time: 10 min

Cooking Time: 5 min

Serves: 3

Ingredients measure:-

Sona Masoori Rice(Pachari) : 3 cups

Cooked rice: 2 tbsp

Coconut milk-3/4  cup grated- 1 ½  cup

Sugar: 1 tbsp

Active Dry Yeast: 3 tsp

Gingely Oil: 1 cup

Preparation:-

1)      Through wash first and soak (min 7 hrs) the rice in a vessel in 5 cups of fresh water
2)      Soak dry yeast in warm water with sugar for 15 mins or till the upper layer turns frothy.
3)      Grind together soaked and strained rice with coconut milk, yeast, sugar and cooked rice.
4)      Make it to a fine paste and keep it overnight for fermentation.
5)      The next morning mix 1 tsp salt and stir with a ladle.
6)      Keep it aside for 5 more mins.
7)      Heat a palappam chatti or a round nonstick kadai.
8)      Pour 1 ½ ladle of the batter and swirl the kadai in a clockwise manner by taking it of the stove.
9)      Keep it back on stove with the lid closed on slow flame.
10)  If needed drizzle some oil into the appam.
11)  When the laced sides turned out crispy take it out slowly from the sides with a flat spoon.
12)  Serve hot with spicy egg/coconut milk curry/ chicken/fish curry.

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 dish will be a mess.

Carrot Thengapal Curry(Carrot Coconut milk curry)

Preparation Time: 20 min

Cooking time: 15 min

Serves: 8

Ingredients measure:-

Carrot : 5 medium chopped as cubes

Big Onion : 2 medium cut lengthwise

Tomato: 3 medium chopped

Green Chilly :  2 split lengthwise

Ginger garlic Paste : 2 tsp,

Meat Masala Powder(Any Branded one):2-3 tbsp

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)      In a kadai, pour oil, splutter mustard seeds and curry leaves.
2)      Dump in Green chillies, big onions, Ginger garlic paste and tomatoes and saute till translucent.
3)      Spoon in salt as required and masala powder. Saute till half fried.
4)      Pour in the second coconut milk and carrots and  cook till done.
5)      Simmer the flame and pour the first coconut milk and cook for 2 min with stirring.
6)      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 extract milk take extra cake to stir and cook in slow flame or else the curry will be a mess.

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.