Kiran's Cuisine

INGREDIENTS

Frozen/Fresh Prawns
(Medium/Tiger Prawns) – 10/20 pieces
Ginger – 1 Inch piece (Sliced into small pcs)
Garlic pods (Sliced into small pcs) – 4 nos
Shallots (Small Onion) – 10 no (Sliced into small round pcs)
Green chillies – 4 nos (Sliced into small pcs)
Curry leaves – 1 spring
Pepper powder – 1 tsp
Chilly Powder – 2 +1/2 tsp
Coriander Powder – 1 tsp
Turmeric Powder – 1/4 tsp
Mustard Seeds – 1/2 tsp
Fenugreek Seeds – 7 to 8 nos
Sliced Coconut – 1/4 cup
Kumkum star(soaked in water) -1 nos
Oil – 3 tbsp
Salt – To taste

METHOD

Marinate the peeled and washed prawn with little bit of diced ginger & Garlic and 1/4 tsp of salt.

1)Heat 1 tbsp oil in a pan and splutter mustard Seeds and 7/8 fenugreek Seeds.

2)Add chopped onions, saute it till it is half done.

3)Add diced Ginger, Garlic , green chillies and fry it until it turns slight brown, add curry leaves, Allow it to fry until all the water content evaporates.

4)In another pan Mix some Chilly Powder,Coriander powder and Turmeric Powder with little bit of hot water.

5)Add the above chilly mix to the fried mixture. Stir it until the raw smell goes off.

6)Add Kumkum star soaked in water and salt to taste , allow it to boil for 2-3 mins.

7)Add the Marinated Prawns and reduce the flame. Close the lid and allow it to cook for about 10-15 minutes. Keep stirring at regular intervals, to avoid getting it burnt at the bottom of the pan.

At the same time fry the sliced coconut pieces in another pan and add it to the boiling prawn masala.

9) When the prawn is almost done, pour the rest oil and allow it to fry.

10) When the masala sticks on the prawns and the mix is almost dry, Your Prawn Masala is ready to serve.

:- Serve it with Rice, Chappathi etc.
NB :- You can avoid frying the sliced coconut ,normal raw coconut pieces will also tastes good.

Recipe By
Kiran Mary

INGREDIENTS

Mutton – 1 lbs (Pieces with bone)
Tomato – 1 nos
Whole red chillies – 3 nos
Onion(large) – 1 no
Garlic pods – 5 nos
Ginger – 1′ piece
Pepper(crushed) – 1 tsp
Turmeric powder – 1/4 tsp
Coriander Powder – 2 tsp
Cumin Seeds – 1/2 tsp
Cumin Powder -1/4 tsp
Green chillies – 7 nos
Salt – As reqd
Curry leaves – 2 stem
Oil – 1/4 cup
Lemon juice – 3 tsp

METHOD

1)Clean the mutton and cut into 1 inch pieces.

2)Crush half portion of green chillies , Garlic,Ginger,Cumin Seeds and Mix it with the Mutton Pieces.

3) Marinate the Mutton pieces with above crushed mixture , Cumin powder, Coriander Powder,Salt,Lemon Juice and Pepper Powder , little bit of sliced Onion. Keep it aside for half an hour.

4) Slice the onion thinly,Cut rest green chillies lengthwise and Chop the ginger and Garlic.

5) Cook the Marinated Mutton pieces in pressure pan or in a normal pan.

6) Pour the oil in a cooking pan and sauté the onions and green chillies for five minutes.

7)Then, add the crushed pepper, little bit Coriander Powder,Red Chillies, tomato pieces,Curry Leaves, diced garlic and ginger. Fry for 3 minutes until the smell of chillies come out.

8)Add the cooked mutton into the mixture.

9)Saute it well for 5 to 10 mins until the oil oozes out and the mutton gets partially fried/Thicken.

:- Serve after Garnishing the dish with curry leaves.

:-This dish will go fine with Rice,Palappam and Bread.
:- Courtesy to our Thrissur Friends .

Recipe By
Kiran Mary

INGREDIENT

Long runner beans( payar) – 8 – 10 nos
Coconut slices – 1/2 cup
Green chillies – 3 – 4 nos
Red chilly powder – 1/4 tsp
Turmeric powder – 2 pinchs
Garam Masala – 1/4 tsp
sliced onion – 1/4 cup
Salt – As reqd
Oil – 2 tbsp

METHOD

1)Cut payar in required size(preferrably lengthy pieces(2 inch)).

2)In a non stick pan, add payar,Green chillies ,red chilly powder,turmeric powder,garam masala powder and salt.

3)Cover and cook on low heat.

4)Check in between and sprinkle water if necessary.

5)When payar is 3/4 cooked, add 2 tbsp of oil and onion and saute all together.

6)Add coconut slices and put on medium heat. Stir well.

7)Again reduce heat and cook on low heat. Stir occasionally.

8)Switch off heat when it comes to a slightly crispy texture.

:- Good to go with rice n kachiya moru.

Recipe By
Kiran Mary.

INGREDIENTS

1) StrawBerry – 10 nos
2) Chilled milk – 2 cups
3) Sugar (to taste and as per sweetness of Strawberry) – 4 tbsp
4) Ice cubes

METHOD

1) Blend all the ingredients in a blender until sliced Strawberry get crushed to a smooth puree.
2) Pour in serving glasses. Add 1 or 2 ice cubes / crushed ice .
3) Garnish with a Strawberry and serve it chilled.

Recipe By
Kiran Mary.

INGREDIENTS

1) Grapes (Seedless) – 2 cups
2) Sugar (to taste and as per sweetness of Grapes) – 4 tbsp
3) Ice cubes – 1 cup
4) Water – 1 cup

METHOD

1) Blend all the ingredients in a blender until Grapes get crushed to a smooth puree.
2) Pour in serving glasses. Add 1 or 2 ice cubes / crushed ice . Serve chilled.

Recipe By
Kiran Mary.

INGREDIENTS

1) Mango – 2 nos
2) Chilled milk – 2 cups
3) Sugar (to taste and as per sweetness of mangoes) – 4 tbsp
4) Ice cubes

METHOD

1) Blend all the ingredients in a blender until mango pieces get crushed to a smooth puree.
2) Pour in serving glasses. Add 1 or 2 ice cubes / crushed ice and chopped mangoes. Serve chilled.

Recipe By
Kiran Mary.

INGREDIENTS

Ripe bananas(Pazham) – 5 nos If its big or else 1lb
Jaggery(Sharkkara) – 500 grms or 1 cup concentrate
Coconut milk or normal Milk – 3 cups
Ghee – 50 gm
Cardamom(Elakka) – 50 gm
Cashew Nuts – 50 gm
Raisins – 50 gm

METHOD
1)Smash the banana or beat the bananas in a mixer grinder.No need to make it into a fine paste. Bite size pieces should be there.

:- Please use only ripe bananas.

2)Dissolve jaggery in some water and keep it on fire.

3)Boil it for some time until the jaggery syrup become thick and filter the contents to get rid of the sediments.

4)Heat Urali or thick bottom pan pour 1tsp of ghee.

5)Add the beaten bananas and mix it well with the ghee.stir it for 2 or 3 mins.

6)Add the filtered jaggery syrup into this and cook.

7)When fully cooked, add low conc: 2 cup coconut milk or 2 cups of low fat milk(if available) or normal milk and allow it to boil.

8)Wait for the water content to get reduced.

9)Add 1 more cup of thick coconut milk or normal milk and allow it to boil and become thick.Add 4 tsp of corn flour syrup for making the payasam thick.

10)Add the powdered cardamom into the Payasam.

:- Do not allow it to boil.

11)Lower the flame and heat it through.

12)Fry the cashewnuts and raisins in the remaining ghee and add this to the payasam.

:- Serve it hot or either Chilled.

Recipes By
Kiran Mary.

INGREDIENTS

Pumpkin(Mathanga) – 1 cup
Coconut(grated) – 5 tbsp
Cumin seeds(Jeerakam) – 2 pinchs
Red chilly powder – 1/4 tsp
Turmeric powder – a pinch

Coconut oil – 1 tbsp
Coconut (grated) – 1 tbsp
Mustard seeds – A pinch
Dry red chilly(Kollamulaku) – 1 no
Curry leaves – 1 stalk
Salt – To taste

Method

1)Grind together grated coconut, cumin seeds and red chilly powder into a fine paste.Keep it aside.

2)Cook pumpkin along with salt, turmeric powder and water, until half done.

3)Add the ground paste and cook well and Remove from fire

4)Heat coconut oil in a kadai or a pan.

5) Add the mustard seeds, curry leaves and red chilly.

6) When it starts to splutter, add the grated coconut and fry it until it turns brown.
be carefull that the grated coconut is not over fried.

7) Add the seasoning to the cooked Curry and serve it hot.

:- Serve with hot rice and papadam.
:- Erissery can also be made with green bananas, bread fruit, green jack fruit etc.
:- You can even add Green chilly for improving the taste.

Recipe By
Kiran Mary

I got this recipe from Sanjay Thumma of “Vahrehvah” .
Cheers to Sanjay for sharing his wonderful recipes with us

checkout this recipe.

Chilly Chicken Recipe

INGREDIENTS

Tuna – 1 Pack/Tin
Tomato – 1/2 no:
Red Bell Pepper – 1/2 of a Big pepper or 1 medium size
Green Bell Pepper – 1/2 of a Big pepper or 1 medium size
Yellow Bell Pepper – 1/2 of a Big pepper or 1 medium size
Spinach – 1 or 2 leaves chopped (Optional)
Lettuce – cut in the shape & size of a bread
Onion – 1 medium size
Mayonnaise – 3 tbsp
Oil – 1 tsp

White Bread or Wheat Bread

For Seasoning

Salt & Pepper – to taste

METHOD

1) Wash the tuna chunks and keep it aside to drain.
2) Chop all the vegetables other than leaves to small cube like pieces.
3) Heat the oil in a pan and add the chopped onion, saute it for few seconds in medium flame.Dont overcook the onion.
4) Add the diced bell peppers, tomatto and spinach. saute it slowly for a minute, dont overcook and spoil the fresh feel of the vegetables.
5) Add mayonnaise to the mixture and mix it well.
6) Add salt and pepper to taste . Saute it well for 1 minute and keep this mixture aside.

5) Take the toasted or normal bread slices and place a bread shaped lettuce and spread the mixture on it and place another bread slice on top of it and ur Tuna Sandwhich is ready to serve.

:- I used Wheat bread because its more healthy and have less calorie than normal white bread. But White Bread will be more tasty.
:- It will be tasty even if you dont use lettuce inbetween the bread slices.
:- You can add more mayonnaise if you like mayonnaise taste.

Recipe By
Kiran Mary