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.

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.

Neychoru (Ghee Rice)

Preparation Time: 20 min

Cooking time: 15 min

Serves: 6

Ingredients measure:-

Basmati Rice : 3 cups

Big Onion: 4 medium

Turmeric: 2 tsp

Ghee : 6 tbsp

Cinamon bars: 2 medium broken

Bay Leaf: 2 broken

Cashewnut: 4 tsp

Permitted food colour: 1 tsp

Fresh Water: 7 Cups

Preparation:-

1)      In a kadai, pour 2 tbsp Ghee and spoon in all the spices.
2)      After the spices are fried up a bit, Dump in half portion of the onions and sauté till translucent.
3)      Spoon in turmeric and salt and then saute.
4)      Fry the thoroughly washed and strained basmati rice in the above mix for 5 mins.
5)      Add 7 cups of fresh water to the above and 1 tsp permitted food colour, then cook the items closed in slow flame.
6)      Check in between and add water if required.
7)      In the meantime fry the onions and cashews in ghee or cooking oil and keep it aside.
8)      After the rice is cooked up garnish it with the fried items and coriander leaves.
9)      Serve hot with a spicy non-veg gravy and cucumber salad.

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.

Wheat Quboos(Arabian Dish)

Preparation Time: 2 hr 15 min

Cooking time: 10 min

Serves: 10

Ingredients measure:-

Wheat(Atta): 6 cups

Curd: 1 cup

Salt: 2 tsp

Active Dry yeast: 2 tsp

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

Warm Milk: 1 cup

Olive oil/Cooking oil : 2 tsp

Preparation:-

1)      Soak dry yeast in warm water with sugar for 15 mins or till the upper layer turns frothy.
2)      Mix Milk, curd, Warm Water and salt together and combine it with the frothy yeast.
3)      Ladle in the Atta as reqd. and make a soft dough.
4)      Cover and keep it for 2-3 hrs depending on the warm room temp(the dough should rise).
5)      After 2-3 hrs we can see that the dough has gone to double measure.
6)      Make lemon size balls and roll each into chapathi size with a chapathi roller.
7)      Heat a tawa and put each spreaded quboos and wait for bubbles to form.
8)      Cook each side by pressing over the quboos with damp cloth or a flattened spoon.
9)      Allow the quboos to rise and flip to the other side and cook.
10)  Serve hot with hummus, coleslaw or any creamy curry.

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.

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.