Beef Ularthu Kerala Style

Author: admin  //  Category: Meat, Non Vegetarian, Uncategorized

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INGREDIENTS

1) Beef – 1 lb
2) Salt – to taste
3) Long sliced Onion – 1 cup
4) Chopped Ginger – 1/2 inch piece
5) Chopped Garlic – 4 pods
6) Chilly powder – 2 tsp Kashmiri Chilly (Less spicy)
7) Coriander powder – 1/2 tsp
8) Turmeric powder – 1/4 tsp
9) Garam Masala – 1/2 tsp
10) Green Chilly – 4 nos
11) Tomato – 1 no
12) Curry Leaves – 2 stem
13) Lemon Juice -1/4 tsp
14) Shallots -3 nos
15) Mustard Seeds – 1/2 tsp
16) Oil – 5 tbsp (I used Olive Oil)

PROCEDURE:

1) Clean beef and cut into small cube pieces.

2) In a pressure cooker, add 3 tbsp oil ,saute the onions until it sweats and has a transparent color.

3) Add the Crushed Ginger, Garlic and Green Chillies and allow it get rid of the raw smell.

4) Add the Chilly powder, Coriander powder, Turmeric powder, Garam Masala powder, saute it nicely. When the raw smell goes off and the oil oozes out. Add the diced tomato ,lemon juice, salt and saute it nicely. Dont let the masala mix get charred. If you feel that that the masala is thickening and charred ,add 1tbsp Oil/water.

5) When the Oil starts to pop out of the masala mixture ,add the beef pieces and saute it well simmer it for 2 mins. Allow the water to ooze out of meat , add some more water and close the pressure cooker lid and allow it to cook for 30 mins or until you hear 3 whistles or until the meat cooks well.

6) When the meat is cooked,boil it until the extra juice thickens. Mostly it takes a minute or so.

7)Heat oil in a pan/kadai, sauté the shallots until it has golden color ,add mustard seeds and allow it to splutter and add curry leaves till golden .

8) Add the fried mixture to the cooked beef and saute it.

9)Add the cooked beef into the kadai/ pan and saute it well until dry and gets brown.

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

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

Recipe By
Kiran Mary V

Hyderabadi Chicken Biriyani

Author: admin  //  Category: Chinese Dishes, Rice Dishes

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Ingredients

1) Chicken – 1 1/2 lb
Marinade
2) Ginger Garlic Paste – 2 tbsp
3) Chili Powder – 2 tsp
4) Coriander Powder – 1 tsp
5) Small Chilies – 5 nos
6) Mint Leaves – 1/4 cup chopped
7) Cilantro – 1/4 cup chopped
8) Turmeric – ½ tsp
9) Lemon Juice – 1 lemon
10) Garam Masala Powder – 1/2 tsp
11) Yogurt – 1 cup
12) Green Cardamom Powder – 1/4 tsp
13) Fried Onion – 3/4 cup
14) Oil/Butter/Ghee – 2 tbsp

For Rice Preparation
15) Saffron – 2 pinch
Fried Onions – 1 1/4cup
Mint Leaves – 1/2 cup chopped
Cilantro – 3/4 cup chopped
Green Cardamom Powder – 1/2 tsp
Garam Masala Powder – 1/2 tsp

16) Basmati Rice soaked for 30 minutes – 3 cups

Spices for boiling rice
17 ) Black Cardamom – 3 nos
18) Green Cardamom – 2 nos
19) Cloves – 6 nos
20) Bay Leaves – 2 nos
21) Cinnamon – 1 inch piece
22) Black Pepper corns – 1 tsp
23) Black Cumin – 1 tsp
24) Salt to taste

Method:
1) Clean the chicken pieces. Pat with dry cloth.
2) Mix the chicken with ingredients from 2 to 14 and marinate for at least 20 to 30 minutes.
3) Soak saffron in 3 tbsp of hot water or milk.
4) In a big pan bring water to a boil,
5) Take the ingredients from 17 to 22 in a muslin cloth wrap it and put into the water.
6) Add the black Cumin and salt to the water.
7) When the water boils ,add soaked rice and continue to cook until the rice is half cooked, i.e rice should roll over with boiling water. It takes about 2 – 3 minutes . Drain the rice and keep aside. Dont overcook the rice.

8) Place all the marinated chicken pieces in a large thick bottom pan, one layer of chicken and two layers of rice.
9) Spread half of the boiled rice on the chicken pieces,
10) Sprinkle ½ the fried onions ,½ the saffron milk , ½ of the chopped mint leaves, ½ of the Chopped cilantros, ½ of the garam masala powder ,½ of the Green cardamom powder .
11) Repeat the above step for the last layer of rice, that is, arrange the last layer of rice and repeat the 10th step.
12) Add 1 tbsp oil or Ghee , also sprinkle little bit of water, 1 or 2 tbsp. It is for keeping the Biryani moist.

13) Now we can seal the container either with flour dough or Muslin Cloth and make it air tight so that steam wont escape when we cook. This will help the biryani to cook fast and will be super moist.

14) Place a heavy object on the top of the container, so that the steam doesn’t escape easily.

15) Cook biryani for 5 minutes on high until stream escapes through the seal.
16) Then reduce the flame to medium low and continue to cook for another 20 minutes. ? Lets sit for 10-15 minutes before opening it.
17) Mix the rice and serve it hot with raita.

Recipe inspired by Sanjay Thumma and Singh of KhanaKhzana. Thanks and Hats off to them.

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Recipe By,
Kiran Mary.

Rotisserie Chicken

Author: admin  //  Category: Chicken

Rotisserie-chicken

Ingredients

1) Kosher Salt to taste
2) Paprika – 2 Tsp
3) Onion powder – 1 tsp
4) Dried thyme – 1 tsp
5) Cayenne pepper – 1 tsp
6) Black pepper – 2 tsp
7) Garlic powder – 1 tsp
8) Lemon Juice – 1 tsp
9) Asafoetida – 2 pinch (Optional)
10) Chicken Medium Size
11) Olive oil – 2 tsp (Optional)

Method

1) In a small bowl, mix together salt, paprika, onion powder, thyme,black pepper, cayenne pepper, and garlic powder.
2) Pat dry the chicken with paper towel.
3) Rub the chicken inside and out with spice mixture.
4) Sprinkle the lemon juice and olive oil on the chicken .
5) Keep the marinated chicken in a refrigerator for about 3 to 4 hrs. It will be more tasty if you can keep it overnight.
6) Place chicken pieces in a roasting pan. Bake uncovered for 4 hr, 200 degrees F .
7) Broil it for another 30 to 40 minutes .

:- Serve the dish hot.

Note :- Drizzle the juice inbetween, to avoid the chicken being too dry.
You can keep an Onion or Apple or some veggies inside the chicken cavity.

Recipe By
Kiran Mary

Lobster Cake

Author: admin  //  Category: Sea Food, Snacks

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Ingredients

Lump Lobster meat – 8 ounces
Celery – 1/4 cup finely chopped
Onion – 1/4 cup finely chopped
Garlic – 1/2 small clove finely minced, or garlic powder
Zucchini – 1/4 cup finely chopped
Egg – 1
Mayonnaise – 2 tbs
Worcestershire sauce – 1 tsp
Soft bread crumbs – 1 cup
Dried bread Crumbs – 2 tbsp
Onion Powder – 1/4 tsp
Seasoning Salt – to taste
Oregano Powder – 2 pinchs
Butter – 2 tbsp
Olive oil /Veg Oil – as required for frying

Directions

1) Rinse and pick over Lobster meat, discarding any pieces of shell or cartilage. Try to leave lumps as large as possible.
2) Heat 2 tablespoons butter in a large skillet over low heat; slowly saute finely diced onion, celery, diced Zucchini, and garlic until tender.
3) Whisk egg in bowl.
4) Add mayonnaise, Worcestershire sauce, and other seasoning.
5) Combine with sauteed vegetables and soft bread crumbs and dried bread crumbs mixing well.
6) Add the Lobster meat and form into loose patties; place on waxed paper-lined plate. Refrigerate for about 1 hour, or until firm.
7) Preheat the oven 350C bake the patties for about 10-20 mins.
8) Heat oil in large skillet over medium-low heat. Gently place Lobster cakes in skillet and cook for about 5 minutes. Turn and cook for 4 to 5 minutes longer, until its golden brown. As the inside is cooked well already.
9) Serve with a Ranch sauce or tartar sauce.

NB :- If the patties are not enough firm to fry, then dip in beaten egg and fry in the pan.

Got this recipe from Southernfood’s Site.

Recipe By,
Kiran Mary.

Mutton Roast(Thrissur Style)

Author: admin  //  Category: Break Fast, kerala taste, Meat

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INGREDIENTS

Mutton – 1 lbs (Pieces with bone)
Tomato – 1 no
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

Chilly Chicken

Author: admin  //  Category: Chicken, Chinese Dishes, Non Vegetarian

chilly chicken

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

checkout this recipe.

fish fry

INGREDIENTS

Silver Pomfret(Avolli) – 1 kg (4 to 5 nos)
Black pepper powder – 1 tbsp
Turmeric powder – 3 pinchs
Red chilly powder – 1 tbsp
Salt – As reqd
Ginger/Garlic paste – 3/4 tsp
Cumin Powder – 3 pinches
Lemon Juice – 2 tsp
Curry Leaves – 3 or 4 leaves
Coconut oil / Olive Oil– As required for frying

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,red chilli powder, ginger/garlic paste, cumin powder,salt,Lemon Juice and turmeric powder into a coarse paste.

2)Rub it all over the fish inside out.

3)Stuff the curry leaves on to the fish and Refrigerate it for about half an hour for the masala to absorbed into the fish.

4)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.

Recipe By
Kiran Mary

Avolli Pollichathu

Author: admin  //  Category: Fish, kerala taste

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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.

Murghathi Kurma

Author: admin  //  Category: Chicken, Non Vegetarian

murgathikurma small

INGREDIENTS

1) Boneless Chicken – 1 lb
2) Ginger Sliced – 3 tsp
3) Garlic Sliced – 3 tsp
4) Onion – 2 nos
5) Tomatto (sliced) – 2 nos
6) vegetable oil – 1 tbsp
7) Jathikka powder – 1 tsp
8) Butter – 5 gm
9) Milk – 1Glass
10) Cashew paste – 50 gms of cashew grinded into fine paste.
11) Meat Masala Powder – 5 tsp
12) Red Chilly – 6 nos
13) Garam masala – 1 tsp

METHOD

1) In a pan pour oil, add sliced ginger 3 tsp garlic 3tsp, allow it to turn brown
2) Add sliced 2 onion
3) Add 5 or 6 red chillies allow it to turn slight brown
4) Add sliced 2 tomatto
5) when the abv mix is brown add 5 tsp meat masala
6) Add garam masala
7) Add jathikka powder
8) Add butter when abv mixture is nicly cooked
9) Add chicken stir well
10)Add salt
11)Add milk
12)Allow it to cook for 10 mins
13)Add cashew paste
14)stir well till the chicken is cooked well.

:- Serve it hot with rice, bread,Nan, Chappathi.
:- Garnish with Red chilly or with cilntros.

Cheers to Surya Tv , got this recipe from a program. I did some improvising for making to our taste.

Recipe By
Kiran Mary

Chicken Teriyaki

Author: admin  //  Category: Chicken, Chinese Dishes

chicken teriyaki

INGREDIENTS

Boneless Chicken Pieces – 1 lb
(3/4 inch thick)
Cornstarch – 2 tsp
Teriyaki Marinade sauce – 6 tbsp
Brown sugar – 5 tbsp
can add more if u need the dish to be more sweet
Garlic/Garlic paste – 1/2 tsp
Grated Apple – 3 tbsp
Pepper Powder – 1 tsp
Grape/Cherry wine (Red Wine) – 1/4 cup
Salt – to taste
Oil – 1 tsp

How to Marinate the chicken Pieces?

Chilly Powder – 1 tsp
Ginger/Garlic Paste – 1/2 tsp
Pepper Powder – 1/2 tsp
Salt – to taste

Mix the Chicken Pieces with all the ingredients well and Keep it in the refrigerator for about 1/2 hr to 1 hr. It will be more tasty if it is kept for more than 1 hr.It depends on your available time.

METHOD

1. In a mixing bowl, combine the cornstarch, teriyaki sauce, brown sugar and ginger/garlic paste,sugar. Mix thoroughly.

2. Boil the mixture in a saucepan and stir it well till the sauce gets thicken. Add wine and stir it again and add the grated apple pieces and pepper powder.meat. Cook until mixture boils and thickens, stirring frequently. Allow it to cool.

3. In a large skillet or frying pan, over medium/high heat, pour oil and saute the Chicken Pieces until browned and juices evaporate.Fry the Chicken Pieces well until it is soft and tender.

4. Add half of the cooked sauce to fried Chicken Pieces and cook it till the Chicken Pieces gets a nice glazing to it.

5. Pour some more sauce on the cooked pieces and serve it hot.

:- Teriyaki – Teri + Yaki means Glazed Beef/Chicken.
:- Teri means grilled or fried Chicken or Beef.
:- Yaki means glazed.

Note :- U can add Sugar or Brown Sugar to increase the sweetness.Keep on tasting the sauce to check the sweetness.You can even add 1/4 tsp of chilly powder to get ur dish a little hot.
:- Better to fry the Chicken pieces with out oil, by turning it to both sides and fry it equally.

Recipe By
Kiran Mary.

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