Crab Roast

Author: admin  //  Category: Sea Food


Ingredients: (Approx.)

Crab meat chunks (1 Pack) — 250 grms
Sliced Onion length wise — 1 Cup
Green chilly — 4 nos
Ginger — 1/2 tsp
Curry leaves — 2 sprigs
Coriander powder — 2 tbsp
Chilly powder — 1/2 tsp
Turmeric powder — 1/4 tsp
Salt — to taste
Water — 1/2 cup
Oil — 2 tbsp
Lemon juice — 1 tsp

For the Masala Powder:
Fennel seeds — 1 1/2 tsp
Whole Peppercorns — 1 tsp
Clove — 1
Cinnamon — 1

Directions:

1) Make the masala powder by grinding fennel seeds, peppercorns, clove and cinnamon into a fine powder, in the small jar of a mixer or coffee grinder. Keep 1/4 tsp aside before adding the masala powder to the dish.

2) Heat oil in a pan and saute thinly sliced big onion till they turn soft.

3) Add finely chopped ginger, garlic, green chillies and 1 sprig of curry leaves and stir till everything turns soft and golden in color.

4) Add turmeric powder, coriander powder, chilly powder and the freshly ground masala powder and saute for a minute, in low heat or till the raw smell goes.

5) Add the crab meat and gently stir to coat all the masala to the meat. Add 1/4 to 1/2 cup water to this and let it cook covered for few minutes, in low heat.

6) When the gravy is thick and masala is well blended with the crab meat, adjust the salt.

7) Add 1/4 tsp masala powder, kept aside earlier .

8) Fry curry leaves in coconut oil and add the same to the dish.This garnishing will give a wonderful aroma to the dish. Also add 3or 4 drops of lemon juice.

This dish will go fine with rice,chappathi,palappam.

Recipe By
Kiran Mary.

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Chilly Beef

Author: admin  //  Category: Meat


INGREDIENTS

1) Beef – 500 gm
2) Vinegar – 2 +1/4 tsp
3)Salt – to taste
4) Long sliced Onion – 1 cup
5) Ginger/Garlic Paste – 1/2 tsp
6) Chilly powder – 1 tsp
7) Coriander powder – 1 desert spoon
8) Turmeric powder – ½ tsp
9) Garam Masala -1/2 tsp
10) Green Chilly -4 nos
11) Curry Leaves -2 stem
12)Garlic – 12
13)Lemon Juice -1/4 tsp
14) Oil – 3 tbsp

PROCEDURE:

1) Clean beef and cut into small long pieces.

2)In a pressure cooker, mix the beef pieces with vinegar, salt, chilly powder, coriander powder, turmeric powder, cinnamon, cardamom, cloves, ginger, water and cook for atleast 10 minutes after hearing the whistle.When cooked, drain extra water.

3)Heat oil in a pan, sauté onion, curry leaves till golden.

4)Add Garlic pods and green chilly

5)Add the cooked beef and saute it well until dry and gets brown.

6) Add the lemon Juice before serving .

:- Serve the dish after garnishing with Curry Leaf Stem.

This dish will go fine with Rice,Chappathi,Porotta,Bread.

Recipe By
Kiran Mary.

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Paneer Capsicum Kurma.

Author: admin  //  Category: North Indian Dishes, Vegetarian

INGREDIENTS

Paneer — 250 gms
Capsicum — 1 no
Curd — 2 tsps
Cashew Nuts– 2 tbsp
Mustard Seeds — 1/4 tsp
Onion — 1 no
Corn Flour — 1 tbsp
Maida –3 tbsp
Baking Powder –1 pinch
Cayenne Pepper –1 tsp
Seasoning Salt –1/2 tsp
Paprika Powder — 1/2 tsp
Chilly Powder — 1/2 tsp
Turmeric Powder — 1/4 tsp
Garam Masala — 1/2 tsp
Chicken Masala — 1/4 tsp
Ginger/Garlic –1/2 tsp
Green Chilly –3 nos
Pepper Powder — 1/4 tsp
Corriander Powder — 1/2 tsp
Corriander Leaves — 1 stem
Spaghetti Sauce — 1+1/4 tbsp
Italian Dressing — 1 tbsp
Baking Soda — 2 Pinch
Salt — to taste
Oil — 1/4 cup

DIRECTIONS

1). Mix together the flour, corn flour, seasoning salt, paprika, baking soda,itallian dressing mix, spaghetti sauce and 1/4 cup of water in a bowl .

2). Dip capsicum pieces into batter , then drop into hot oil .Deep fry the Capsicum pieces. Allow it to turn brown.

3). Place browned capsicum pieces into a pan .

4) Heat 2 tsp oil in a pan, Add half portion of Onion and stir it well .

5) Let it turn brown.

6) Add Ginger/Garlic paste and saute it well.

7) Add sliced green chilies and seasoning salt .

8) Add Chilli powder, Coriander powder, turmeric powder,Paprika powder,Cayenne pepper,garam masala powder,pepper powder ,half portion of cashew nuts and chicken masala powder.
Saute till the masala is well browned and oil starts to seperate.
Grind the masala onion mix into a paste.

9) Heat 2 tsp oil in a pan, Add Mustard seeds into the oil and allow it to splutter.

10) Add the grinded masala and stir it well .

11) Add paneer pieces into the masala and stir well for few minutes.

12) Add water ,salt ,curd ,rest cashew nuts and fried capsicum pieces stir well and simmer it for 5 minutes .

13) Add Coriander leaves .

:- Serve the dish after garnishing with Curry Leaf Stem.
Add 1/4 cup of water for more gravy.

This Curry will go fine with Rice,Chappathi,Porotta.

Recipe By
Kiran Mary.

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Kallumekkaya Curry

Author: admin  //  Category: kerala taste, Sea Food

INGREDIENTS

Kallumekkaya or Mussels – 20 -30 numbers
Chilly powder – 2 tsp
Green Chilly – 4 nos
Ginger-Garlic Paste – 1 teaspoon
Onion (chopped) – 4 nos
Fenugreek(Uluva)seeds – 2 tsp
Mustard Seeds – 1 tsp
Tamarind – 1 tsp (Soak it in 1 glass Warm water)
Turmeric powder – 1/4 tsp
Oil – 4 tsp
Tomato (Slice thin and long) – 2 smallnos
Coriander leaves – 4 stems
Curry Leaves – 3 stems
Soy Sauce – 1/2 tsp
Salt – To Taste

Preparation Method

1)Soak chilly powder, Turmeric powder in 5 tbsp of water.

2)Soak the Mussels in Tamarind Juice for 15 minutes

3)Heat 2 tsp of oil in a pot.

4)Add Mustard Seeds into the oil allow it to splutter
and then add fenugreek seeds stir till they become dark brown.

5)Add onions and stir again.

6)Add Ginger-Garlic paste and chopped tomatoes and stir till it gets brown colour.

7)Add the soaked chilly- turmeric paste.
Reduce the flame and stir well for 5-10 minutes so that everything gets mixed well and oil gets separated.

8)When it starts to boil, add the soaked mussels along with the tamarind juice and salt.

9)Add curry leaves and Curry Leaves

10)After 10-15 minutes, the mussels will get cooked as well and gravy gets thicken .

:- Serve the dish after garnishing with Curry and Coriander Leaf Stem.

Recipe By
Kiran Mary

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Konchu Peera

Author: admin  //  Category: kerala taste, Sea Food

INGREDIENTS

Small prawns — 250 gms
Coconut — 1 cup
Green Chillies — 4 nos
Onions — 1 nos
Turmeric Powder — 1/4 tsp
Cumin Seeds — 1/4 tsp
Ginger/Garlic Paste — 1/2 tsp
Kumkum — 1 big piece
Curry leaves — 1 stem
Mustard Seeds — 1/4 tsp
Seasoning Salt — 1/4 tsp
Coconut oil — 2 tbsp
Salt — to taste

DIRECTIONS

1. Clean Prawns. Keep them whole .
2. Grate coconut finely.
3. Grind together grated coconut, turmeric powder, a few half portion of the sliced onions, ginger/garlic paste,Cumin Seeds,green chillies and mix with coconut.Dont let the ingredients to grind too much.
4. Soak kumkum in warm water.
5. Heat a pot, add some oil,add mustard seeds to it and allow it to splutter.
6. Add the rest sliced onions allow it to turn brown.
7. Add grinded coconut mixture ,broken pieces of soaked kumkum ,curry leaves and seasoning salt .Saute it for 2 mins.
8. Add the prawn to it.
9. Add water to three fourth level of prawn mixture.
10. Add salt. Bring to boil. Quickly reduce heat and simmer till prawn is cooked
and moisture evaporated.
11. Pour fresh coconut oil over.

:- Serve the dish after garnishing with Curry Leaves.

This dish will go fine with Rice,Chappathi.

Recipe By
Kiran Mary.

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Neyymeen Fry.

Author: admin  //  Category: Fish


INGREDIENTS

1) Fish Pieces – 4 to 6 nos
2) Ginger/Garlic paste – 1 + 1/2 tsp
3) Turmeric Powder – 1/4 tsp
4) Chilly Powder – 1+1/2 tsp
5) Corriander Powder – 1/4 tsp
6) Garam Masala Powder – 1 tsp
7)
Pepper Powder – 1 + 1/2 tsp
8) Paprika Powder – 1/2 tsp
9) Salt – to taste
10) Water – 2 tbsp
11) Oil – 4 tsp

Method:-

1) Mix all the ingredients (2-10) in bowl.

2) Mix the masala with the Fish pieces properly.Keep the marinated fish pieces for half an hour.

3) Heat 2 tsp oil in a pan, add the Fish pieces into it. Allow the Fish pieces to turn brown,let both sides of the pieces turn brown equally. Fry the pieces properly.

:- Serve the dish when it is hot.

:- Can add Chilly powder instead of Paprika Powder.

Fish fry will go fine with Rice,Chappathi,Porotta.

Recipe By
Kiran Mary.

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Kerala Style Chicken Fry.

Author: admin  //  Category: Chicken, kerala taste

INGREDIENTS

1) Chicken drum sticks – 4 to 6 nos
2) Ginger/Garlic paste – 1 + 1/2 tsp
3) Turmeric Powder – 1/4 tsp
4) Chilly Powder – 1/2 tsp
5) Paprika Powder – 1/2 tsp
6) Cayenne Pepper – 1/4 tsp
7) Coriander Powder – 1/4 tsp
8) Garam Masala Powder – 1 tsp
9) Chicken Masala Powder – 1 tsp
10) Pepper Powder – 1 + 1/2 tsp
11) Cumin Powder – 1/4 tsp
12) Seasoning Salt – 1/4tsp
13) Salt – to taste
14) Water – 2 tbsp
15) Oil – 4 tsp

Method:-

1) Mix all the ingredients (2-14) in bowl.

2) Mix the masala with the Chicken pieces properly.Keep the marinated chicken pieces for half an hour.

3) Pressure cook the Chicken pieces without adding water.

4) Heat 2 tsp oil in a pan, add the cooked chicken pieces into it. Allow the chicken pieces to turn brown. Fry the pieces properly.

:- Serve the dish when it is hot.

:- Can add Chilly powder instead of Cayenne pepper and Paprika Powder.

Chicken fry will go fine with Rice,Chappathi,Porotta.

Recipe By
Kiran Mary.

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Chocolate Icing Cake

Author: admin  //  Category: Deserts

INGREDIENTS

1) Betty Crocker Cake Mix Chocolate Flavour :- 1 pack

2) Egg :- 3 nos

3) Oil :- 1/4 cups

4) Water :- 1 1/4 cups

5) Decorator Icing :- 5/6 tbsps

6) Chocolate Syrup :- 3 tbsps

7) All Purpose Flour :- 1 tsp

Method

1) Beat cake mix,water,oil and eggs in a bowl at medium speed.Make sure that all the ingredients are mixed well.

2) Preheat the oven to 350 F .

3) Grease the bottom and sides of the baking pan with oil and spread some all purpose flour on it.

4) Pour the batter into the pan and bake until a stick which is inserted in the center part of the cake comes out clean.It will take around 20 – 30 minutes.

5) Cool the Cake before removing from the pan.

6) Mix 2 tbsps of Decorator Icing and 3 tbsps Chocolate Syrup in another pan for decorating the cake.

7) Cut the four sides of the cake and dip in the icing mix and place it over the center portion of the cake. Also spread the Icing on top and sides of the cake .

8) Pour some icing mix into the cone and decorate the cake.

:- You can decorate the cake with your own ideas.

Recipe By

Kiran Mary.

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Konchu Ullathiyathu

Author: admin  //  Category: kerala taste, Sea Food

Ingredients

Prawns(medium) – 500 grm
Onion(medium) – 1 nos
(sliced thinly)
Kumkum star(soaked in water) -1 nos
Green chillies – 3 nos
Ginger paste – 1/2 tsp
Pepper powder – 1/2 tsp
Coriander powder – 1/2 tsp
Chilly powder – 1/2 tsp
Cayenne powder -1/4 tsp
Paprika powder – 1/4 tsp
Coconut pieces ( thengakothu)
Garlic paste – 1/2 tsp
Garam masala powder – 1 tsp
Turmeric powder – 1/4 tsp
Salt – As reqd
Fried Rice(Ari Porichathu) – 10 grm
Coconut Milk – 1+1/2 cup Oil – around 4 tbsp
Curry Leaves – 1 stem

Preparation Method

1) Add the prawns into a heated pan.

2)Add Coconut milk, kumkum star, half ginger/garlic paste, turmeric powder, 1/2 tsp of gram masala powder,Coconut pieces,Curry Leaves and salt mix it well with the prawns and cook the prawns for 10 mins.

3) Heat oil in another pan or a kadai. Fry the onions until it turns brown.

4)Add the remaining ginger-garlic paste ,green chillies and all the masala powders. Fry for a minute.

5)Add salt if necessary, mix well and cook till the oil separates from the mixture.

6)Add the prawns and mix it well .

:- Take care to see that prawns are not over cooked. It will get cooked in less than 5 mins.

7) Add Fried Rice before removing from heat.

8) Serve hot after garnishing with Curry leaves.

:- Dont let the fried rice to lose its crispyness.

:- Adding Fried rice is just for getting crispness to the curry.

:- You can add Red Chilly Powder instead of Cayenne Pepper Powder and Paprika powder.

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