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.
 

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.

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.

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.

Lauki Dal Ka Sabji (Bottle Gourd Dal Semi Dry Curry)

Preparation Time: 20 min

Cooking Time: 10 min

Serves: 8

Ingredients measure:-

For pressure cook:

Toor Dal : 1 cup

Lauki(Bottle Gourd): 2 cups chopped as cubes

Salt: acc to taste

For Frying:

Big Onion : 2 cut lengthwise

Tomato : 2 cut lengthwise

Green Chilly :  2 split lengthwise

Garlic : 2 tsp crushed

Turmeric powder : ¼ tsp

Red Chilly powder : 1 tsp

Coriander Powder: 1 ½ tsp

Salt : Acc to taste

Cumin seeds : 1 tsp

Asafetida(hing): 1 pinch

Corainder leaves : 2 tsp

Preparation:-

1)      Pressure cook the items under pressure cook listed above for 1 whistle.
2)      Keep it aside.
3)      In Kadai, Pour 2 tsp oil and splutter the cumin seeds and Asafetida.
4)      Saute Big onion, Green chilly and ginger garlic paste accordingily till translucent.
5)      Spoon in Coriander powder and sauté followed by Red Chilly powder and Turmeric.
6)      Put tomato and 1 cup water to allow the mix to blend and mash well.
7)      Mix in the pressure cooked items to the above and mix well.
8)      Add sufficient salt and allow the water level to come down.
9)      Make it to a semidry state.
10)  Pour it in a casserole and garnish with coriander leaves.

Creamy Aloo Baigan

Preparation Time: 20 min

Cooking Time: 15 min

Serves: 8

Ingredients measure:-

For Gravy:

Big Onion :  2 cups cut lengthwise

Ginger garlic Paste : 2 tsp,

Green Chilly : 2 splited lengthwise.

Peanut: 1 cup

Cashewnut: ½  cup

Grated coconut: 1 cup

Branded chicken curry powder: 1-2 tbsp

Salt: to taste

Baigan(Brinjal) : 6-10 medium cut into quarters.

Potato(Aloo) : 4-5 medium quartered

Mustard seeds : 1 tsp

Jeera: 1 tsp

Coriander leaves : 2 tsp

Preparation:-

1)      Grill or fry both Baigan and Aloo in a kadai and keep it aside.
2)      Prepare the masala mix, For that pour 1 tsp oil in kadai, and sauté Peanut, Cashew, grated coconut, big onion, ginger garlic paste, tomato, green chillies and chicken masala powder.
3)      Fry it for 2 mins in medium flame and allow it to cool.
4)      Grind it to a fine paste.
5)      In a earthern pot or kadai, put 2tsp oil and put mustard seeds and jeera.
6)      When it splutter, sauté well the grinded paste prepared as above.
7)      When the sauted items got mixed well, Dump in the fried items.
8)      Pour sufficient water into the above so that pieces are immersed and cook with lid closed.
9)      Saute in between and if needed add some water.
10)  Cook till done.
11)  Garnish with coriander leaves.

Note:- The dish prepared is medium hot, If more sweetness is needed for the dish you can add fresh cream at the end and mix it up.

Cherupayar Curry(Green Gram Curry)

Preparation Time: 15 min

Cooking Time: 10 min

Serves: 8

Ingredients measure:-

For Pressure cook:

Green Gram : 1 ½  cups

Water: 2 cups

Salt: to taste

For Grinding:

Small Onion :  1/2 cup

Garlic : 1 tbsp crushed,

Grated coconut: 1 ½ cup

Cumin : 2 tsp

Turmeric: ½  tsp

Salt: to taste

Kashmiri Chilly powder: 1 tsp

Dry Red Chillies : 2

Mustard seeds : 1 tsp

Curry leaves : 2 tsp

Preparation:-

1)      Pressure cook the items under “ Pressure cook” and keep it aside.
2)      Grind the items under “ for grinding” to a fine paste with little water and keep it aside.
3)      Fry the Washed green gram for 2 mins  in 1 tsp ghee and keep it aside.
4)      Meanwhile in a earthern pot or kadai, put 2tsp oil and put mustard seeds and curry leaves.
5)      Spoon in Kashmiri chilly powder and sauté.
6)      When the curry leaves splutter, add Dry red chillies. Also spoon in Kashmiri chilly powder and sauté.
7)      Finally add the mix of the pressure cooked and grinded items together.
8)      If required, add some water and boil for 5 mins.
9)      Garnish with 1tsp melted ghee and curry leaves.

Paneer Mattar Delight(Cottage Cheese Green Peas Curry)

Preparation Time: 20 min

Cooking Time: 15 min

Serves: 8

Ingredients measure:-

For Gravy:

Big Onion :  2 cups cut lengthwise

Ginger garlic Paste : 2 tsp,

Green Chilly : 2 splited lengthwise.

Tomato: 4 diced as cubes.

Branded chicken curry powder: 1 tbsp

Salt: to taste

Paneer cubed pieces : 500 g

Green Peas Frozen : 1 cup

Mustard seeds : 1 tsp

Coriander leaves : 2 tsp

Preparation:-

1)      Grill or fry the paneer cubes in tawa and keep it aside.
2)      Prepare the masala mix, For that pour 1 tsp oil in kadai, big onion, ginger garlic paste, tomato, green chillies and chicken masala powder.
3)      Fry it for 2 mins in medium flame and allow it to cool.
4)      Grind it to a fine paste.
5)      In a earthern pot or kadai, put 2tsp oil and put mustard seeds and curry leaves.
6)      When the curry leaves splutter, sauté well the grinded paste prepared as above.
7)      When the sauted items dry up, mix 2 tsp chicken masala powder and sauté for 2 mins.
8)      Dump in the frozen green peas and fried paneer cubes.
9)      Pour sufficient water into the above  so that pieces are immersed and cook with lid closed.
10)  Saute in between and if needed add some water.
11)  Cook till done.
12)  Garnish with coriander leaves.

Note:- The dish prepared is medium hot, If more sweetness is needed for the dish you can add fresh cream at the end and mix it up.