Avolli Pollichathu

Author: admin  //  Category: Fish, kerala taste

avollipollichathuSMAL
INGREDIENTS

Silver Pomfret(Avolli) – 1 kg (4 to 5 nos)
Black pepper powder – 1 tbsp
Powdered Coconut – 1 tsp (Optional)
Turmeric powder – ½ tsp
Red chilly powder – 1 tbsp
Salt – As reqd
Curry leaves – 2 stalks
Coconut oil – 1/4 cup
Ginger/Garlic paste – 1/2 tsp
Sesame Seeds – 2 tsp (Optional)
Coconut Milk – 3 Cups
Aluminium foil – A roll
Lemon Juice – 2 tsp

For the Gravy:
Button onions(Kunjulli) – 1 cup
Red chilly powder – 2 tsp
Button onions(Kunjulli) – 10 nos
Corriander Powder – 1 tsp
Garam Masala – 2 pinch
Salt – As reqd
Whole red chillies(Kollamulaku) – 3 nos
Ginger – ½” long
Garlic pods – 6 no
Curry leaves – 2 stalks

METHOD

For cleaning the Silver Pomfret:
1)Clean the fish remove the waste from its belly, cut its fin in a nice

shape, so that it looks good when presented.

2)Rub the fish on rough surface( on a cutting board) with salt and clean

inside out.

3)Wash with clean water and soak them in lemon juice to get rid of the any

bad smell of the fish.

4)After half an hour, take the fish out of the lemon juice and wash in clean

water.

5)Make slits through the fish diagonally.

For preparing the masala:
1)Mix black pepper powder, grated coconut powder, red chilli powder, ginger

and garlic paste into a coarse paste.

2)Add turmeric and salt and little water to make the masala to a paste form.

3)Rub it all over the fish inside out.

4)Stuff the curry leaves inside and out of the fish.

5)Refrigerate it covered for about half an hour for the masala to absorbed

into the fish.

6)Take out the fish ,remove the curry leaf which was stuffed outside and fry

in coconut/veg/olive oil on both sides, until it turns dark brown.

:- Keep it aside.

For making the gravy:

1)Take out the excess oil from the above frying pan..

2) Add the half-cup cut shallots,ginger, garlic and saute it well until the

raw smell goes off thats takes like hardly 2 or 3 mins.

3)Add red chilly powder, corriander powder, garam masala powder and

remaining fish masala and curry leaves .

3) Add sesame seeds and Saute it well also add little bit salt . (remember

that u have added salt when u fried the fish).

4)When they turn slight brown and tastes good, spread the gravy on the foil

or the banana leaf keep the fish above the gravy and also pour gravy above

the fish too. Fold the foil carefully and make 3 or 4 needle holes with a

pin be carefull that u dont tear the foil and keep it aside.

For boiling the Fish

1) Take a flat pan and add 3 cups of coconut milk to it and add little bit

salt and turmeric powder.

2) Place the folded fish gravy pack to the coconut milk and close the pan

allow it to cook for abt 15 to 20 mins.

3) After 15 mins place fish gravy pack into a serving pan , Open the pack

carefully without the damaging the fish and pour little bit of the boiled

coconut milk over the fish and serve it.

:- If u get the banana leaf for packing the fish it will add more taste.

:- If u r adding the grated coconut for the masala, grind all the masala

ingredients to a fine paste.

:- Add the Chilly according to ur taste. This recipe is little bit hot..

Try out this Recipe and make ur guest bite their fingers.

Recipe By
Kiran Mary.

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Crab Masala

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

crabmasala512

INGREDIENTS

1) Crabs(Njandu) or Crab Meat – 1/2 kg
(cleaned with shells on)
2) Garlic pods(minced) – 3 nos
3) Ginger(minced) – 1/2″ piece
4) Green chillies(slit) – 5 nos
5) Onion – 2 nos
6) Tomato(chopped) – 1 no
7) Shallots(Kunjulli) – 5 nos
(finely chopped)
8) Dry red chilly – 1 no
9) Garam masala powder – 1/2 tsp
10) Turmeric powder – 1/2 tsp
11) Chilly powder – 2+1/2 tsp
12) Salt – As reqd
13) Veg oil – 1 tbsp
14) Water – 1 Cup
15) Coriander leaves(chopped) – A small bunch
17) Grated Coconut – 1/2 cup
18) Coriander powder –
19) Cardamom – 2
20) Cinnamon – 1 or 2 small pieces
21) Cloves – 2 nos

METHOD

1) Clean the crab or u can even use the crab chunks or crab meat.

2) Grind the masala into a fine paste,Coconut,Cilantro,Green chillies, pepper,ginger, garlic,1 or 2 Shallots,Corriander Powder, 1/4 tsp of garam masala powder.

3) Heat oil in a pot. Add the Cardamom,cinnamon and Cloves.

4) Add Sliced Onions allow it to turn soft and transparent, add red chilly and shallots cook for 30 seconds.

5)Add turmeric powder and Chilly powder cook for 2 minutes.

6)Add the masala paste and allow it to cook until the raw taste goes off.

7)Add the uncooked crabs mix it well with the masalas allow it cook for about 5 mins.

7)Add the chopped tomatoes mix well.

8)Add salt to taste and water . Cook on low heat for 30 minutes, until the crab is cooked.

9)Garnish with chopped coriander leaves.

:- Crab Masala is ready.

:- Serve Crab Masala hot with rice.

Recipe By
Kiran Mary.

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Beetroot Pachadi

Author: admin  //  Category: kerala taste, Onam Taste's

pachadi
INGREDIENTS

Beetroot(grated) – 1 cups
Grated coconut – 1/4 cup
Ginger(grated) – 1 tsp
Onion(medium) – 1 no
(finely chopped)
Mustard seeds – 1/2 tsp
Curry leaves – 1 sprig
Green chillies – 2 nos
(finely chopped)
Curd – 2 cups
Tumeric Powder – 2 pinch
Oil – 2 tbsp
Salt – to taste

METHOD

1)Heat oil in a pan.

2)Splutter mustard seeds.

3)Add onion and green chillies and saute the onions, till it turn slight brown.

4)Grind grated beetroot,grated coconut, ginger,2 pinch of mustard seeds,a pinch of turmeric powder.

5)Add the grinded mixture, curry leaves and salt and fry, till the mixture is dry and beetroot is fully cooked.

5)Remove from flame.

6)When the mixture has become slightly cool, add curd.

:- You can adjust the consistency by adding more curd.

:- Garnish with Spluttered mustard seeds and fried curry leaves.

Recipe By
Kiran Mary

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Cabbage Thoran

Author: admin  //  Category: kerala taste, Onam Taste's

cabage thoran

INGREDIENTS

1) Cabbage (finely chopped) – 1 cup
2) Grated coconut – 1/4 cup
3) Shallots – 5 nos
4) Onion medium size – 1/2 no lengthwise chopped
5) Turmeric powder – 1/4 tsp
6) Garlic pods – 3 nos
7) Ginger(chopped) – 1 tsp
8) Green chillies – 4 nos
9) Cumin seeds(Jeerakam) – 1/2 tsp
10)Mustard seeds – 1 tsp
11)Curry leaves(chopped) – 1 stem
12)Dry red chillies – 1 nos
(broken)
13)Coconut oil – 1 tbsp
14)Salt – To taste

METHOD

1)Heat oil in a frying pan.

2)Splutter mustard seeds.

3)Add half of the sliced Onion saute it till it turns brown.

4)Mix the chopped cabbage,Sliced onion,1/4 of the chopped green chillies,red chillies and curry leaves in separate pan.

5)Add mixture to the oil and mix well.

6)Add a pinch of the turmeric powder and cook for 5 mins on a low flame.

7)Grind together coconut, shallots, ginger, green chillies, garlic, turmeric powder, cumin seeds and salt.

8)Add the above mix into the cooked cabbage and mix well.

9)Cook for another 5 mins on a very low flame.

:- This dish will go fine with rice.

:- Dont add water while preparing.
:- Prepare on a low flame in a non stick pan.

Recipe by
Kiran Mary

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Kottayam Style Beef Fry

Author: admin  //  Category: kerala taste, Meat

DSC_9973

INGREDIENTS

Beef – 1/2 kg
Shredded onions – 1 no
Green chilies(split) – 5 nos
Ginger/Garlic Paste – 1/2 tsp
Garlic pods(chopped) – 4 nos
Garam Masala – 1/2 tsp
Cumin Seeds – 1/2 tsp
Black pepper seeds – 5 nos
Turmeric powder – 1/8 tsp
Sliced coconut – 1/4 cup
Curry leaves – 2 stems
Lemon juice – 1/4 lemon Or 2 tsp
Black pepper powder – 1 tsp
Chicken Masala Pwdr – 1/4 tsp
Chilly Powder – 2 tsp
Oil – 2 tsp
Salt – To Taste

METHOD

1)Marinate the beef pieces in lemon

juice,Salt,chilly powder,Crushed Black Pepper and

Black Pepper powder,Garam Masala,1/4 tsp of

Ginger/Garlic paste . Mix all the ingredients

well and keep for about 10 -20 minutes.

2)Cook the marinated beef with all the masala in water.When the beef is cooked keep it aside.

3)Heat the coconut oil in a frying pan and add chopped onions and saute till brown.

4)Add Garlic pods,sliced green chilly,ginger garlic paste,Chicken masala and saute it till the raw taste is gone.

5) Then add the cooked beaf to it and cook it in low flame till its dry .Dont drain the masala

mixed water.

6)Add curry leaves and saute till brown.

7)Add the powdered black pepper.

8)Saute it slowly until it turn dark.

:- This dish will go fine with

Rice,Chappathy,Parotta etc.

:- Serve the dish after garnishing with curry

leaves

Recipe By
Kiran Mary

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Kerala Style Prawn Fry

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


INGREDIENTS

Frozen/Fresh Prawns
(Medium/Tiger Prawns) – 10/20 pieces
Ginger/Garlic – 1/2 tsp
Garlic pods (Sliced) – 4 nos
(cut lengthwise)
Onion(large) – 1 no
Green chillies – 4 nos
Curry leaves – 1 spring
Pepper powder – 2 tsp
Chilly Powder – 2 +1/2 tsp
Coriander Powder – 1 tsp
Turmeric Powder – 1 pinch
Lemon Juice – 4 tsp
Mustard Seeds – 1/2 tsp
Sliced Coconut – 1/4 cup
Oil – 3 tbsp
Salt – To taste

METHOD

Marinate the peeled and washed prawn aside, in 2 tsp of Lemon Juice and 1/4 tsp of salt.

1)Heat 1 tbsp oil in a pan and splutter mustard Seeds.

2)Add curry leaves, chopped onions, slit green chillies and fry, till half cooked.

3)Add ginger/Garlic paste ,garlic and fry it, till it turns brown.

4)Add Chilly Powder,pepper powder and Turmeric Powder and fry well, till the raw taste goes off.

5)Add prawns.

6)Add 1/2 cup water, stir the mixture slowly,close the lid and allow it to cook for about 10-15 minutes.

7)Keep stirring at regular intervals, to avoid getting it burnt at the bottom of the pan.

8) 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.

Recipe By
Kiran Mary

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Chicken Curry In Coconut Milk

Author: admin  //  Category: Chicken, kerala taste, Non Vegetarian


INGREDIENTS

Chicken – 1/2 kg
Onions(chopped) – 1 nos
Tomato – 1/2 no

Chilly Powder – 1/4 tsp
Coriander Powder – 3 tsp
Turmeric Powder – 2 pinch
Ginger/Garlic paste – 1/4 tsp
Garam Masala powder – 1/4 tsp
Chicken Masala Pwdr – 1 tsp
Pepper Powder – 2 tsp
Coconut Milk – 1 Cup
Corn Flour – 2 tsp (optional)
Salt – to taste
Mustard Seeds -1/2 tsp

METHOD

1) Heat oil in a pressure cooker,Splutter the mustard Seeds and add chopped onions until they turn golden brown.

2) Add ginger/garlic paste and saute it well.

3) Add Chilly powder,Coriander powder,Turmeric powder,Chicken Masala Pwdr,Pepper Powder and saute the mixture until the raw smell goes off.

4) Add the Chicken Pieces to it ,add Coconut milk and add tomato pieces. let the pressure cooker whistle 1 time (or until the Chicken is cooked properly).

5) Add Garam masala and mix the corn flour in 1 glass of warm water and add it to the curry.Stir it slowly in low flame for 2-3 minutes.

:- Serve it after Garnishing with Cilantros.

This dish will go fine with Rice,Chappathi,Appam,Bread etc

Recipe By
Kiran Mary

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Kerala Style Chicken Curry

Author: admin  //  Category: Chicken, kerala taste, Non Vegetarian


INGREDIENTS

1) Chicken – 1/2 kg
2) Onions(chopped) – 1 nos
3) Tomato – 1/2 no

4) Chilly Powder – 2 tsp
5) Coriander Powder – 1 tsp
6) Turmeric Powder – 2 pinch
7) Ginger/Garlic paste – 1/4 tsp
8) Garam Masala powder – 1/4 tsp
9) Chicken Masala Pwdr – 1 tsp
10) Pepper Powder – 1/2 tsp
11) Corn Flour – 2 tsp (optional)
12) Curd – 1 tsp
13) Sliced Coconut -1/2 cup
14) Salt – to taste
15) Mustard Seeds -1/2 tsp
16) Curry Leaf – 2 spring

METHOD

Fry sliced Coconut pieces in 1 tsp of oil and keep it aside.

1) Heat oil in a pressure cooker,Splutter the mustard Seeds and add chopped onions until they turn golden brown.

2) Add ginger/garlic paste and saute it well

3) Add Chilly powder,Coriander powder,Turmeric powder,Chicken Masala Powder,Pepper Powder and saute the mixture until the raw smell goes off.

4) Add the Chicken Pieces to it,then add tomato pieces and curd .Pour 1/2 glass of water into the cooker and let the pressure cooker whistle 1-2 times(or until the Chicken is cooked properly).

5) Add Garam masala,Curry leaf,fried coconut pieces and mix the corn flour in 1 glass of warm water and add it to the curry.Stir it slowly in low flame for 2-3 minutes.

:- Serve it after Garnishing with Curry Leaves or with Cilantros.

This dish will go fine with Rice,Chappathi,Appam,Bread etc

Recipe By
Kiran Mary

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Sambar

Author: admin  //  Category: kerala taste, Onam Taste's, Vegetarian


INGREDIENT

Red gram(Thuvaraparippu) – 1/4 cup

Vegetables

Tomatoes – 1 nos
Potato (sliced) – 1 nos
Raw Banana (sliced) – 1/4 cup
Onions(sliced) – 1 nos
Drumstick – 6 pieces
Carrot (sliced) – 1 nos
Brocoli – 1/4 cup
Beans – 1/4 cup

Powders

Turmeric powder – 1/4 tsp
Salt – to taste
Tamarind(Puli) juice – 1 tsp
Sambar masala powder – 3 +1/2 tsp
Chilly Powder – 1+1/2 tsp
Coriander Powder – 1/2 tsp

For seasoning:

Oil – 3 tbsp
Mustard seeds – 1 tsp
Shallot – 3 nos
Asafoetida(Kayam) – 2 pinch
Curry leaves – A few
Coriander leaves – 1 stem

1)Cook red gram along with the Asafoetida in a pressure cooker and . Keep aside.

2)Add the Sliced Vegatables and allow to cook.

3)Add the Sambar powder,chilly powder,coriander powder and turmeric powder and stir it without damaging the cooked vegetables and add tamarind juice and boil for some more time.

4)Add salt to taste.

5)Heat oil in a pan.

6)Add the mustard ,allow it to splutter,then add shallots allow it to turn brown add curry

leaves.

7) Add the above mustard shallot mix into the sambar

8)Garnish with cut coriander leaves.

Recipe By
Kiran Mary

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Ingi Puli

Author: admin  //  Category: kerala taste, Onam Taste's, Vegetarian


INGREDIENTS

Tamarind(Puli) pulp – 2 cups
Turmeric Powder – a pinch
(soak tamarind in water and extract pulp)
Ginger – 1 inch piece
Slice the ginger into small pieces.
Scraped Jaggery – 1 cup
Salt – to taste
Mustard seeds – 1/2 tsp
Red chilly powder – 2+1/2 tsp
Thinly Sliced Coconut – 1/2 cup
Oil – 1 tbsp

METHOD

1)Heat a Pot.

2)Saute red chilly powder for 2 minutes let the raw smell goes off .

3)Add the tamrind pulp,Turmeric Powder,salt and allow the mixture to boil for about 5 minutes.

4)At the same time fry the sliced ginger in 1 tsp of oil and grind the fried ginger pieces.

5) Also fry the thinly sliced coconut nicely in the same pan. Keep the fried coconut pieces aside.

6)Add the fried ginger paste to the boiling mixture, and add the scraped jaggery and stir it well.Allow it to cook till the mixture thickens.Also add the Fried Coconut pieces to the boiling mixture.

7)Heat the oil in a pan and Splutter the mustard seed and add it to the above mixture.

:- This dish will go fine with Rice,Biriyani.

Recipe by
Kiran Mary

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