chicken varuval (dry dish)... a spicy kerala cuisine

ingredients:

chicken-1kg

onion-4 sliced

tomato-4 chopped

curry leaves-10no

tamarind paste-2tsp

dry red chillies -2

turmeric powder-1tsp

chilly powder-1tsp

pepper powder1/2tsp

coriander leaves for garnishing.

For the masala mix:

1. cloves-8-10
2. cardamom-4
3. coriander seeds-2tbsp
4. cinnamon-3 small pieces
5. cumin-2tsp
6. fennel seeds- 2tsp
7. dry coconut-3tbsp(grated)
8. dry red chillies-5(kashmiri red chilles)
9. giner-1inch piece
10. garlic-1 big pod

Method;

• Marinate the chicken with lemon,turmeric, pepper,red chilly powder and salt to taste for at least 1 hour.
• Prepare masala mix by grinding all the ingredients from 1-10 to a fine paste without adding water.
• Fry onions till light brown .Take half of  the fried onion for garnishing.

• Now add  some curry leaves,whole red chillies and chopped tomatoes and marinated chicken
• cover it with a lid and cook for about 15mins

• Now add the masala mix and tamarind paste .cook till masala is dry and oil comes on top
• Garnish with coriander and fried onions. 

Sannas( a goan dish)

Goan sannas are my all time  favorite.In Manglore normally Bunts or shettys and chirstians  used to eat this. They prepare this with toddy(sooru).In goa they serve  sannas with sorpotel or any other goan dishes like vindaloo or chicken xacuti.With both the dishes it tastes yum.The sannas  which u get in goa are sweet when compared to mangalore sannas .I use little less sugar for my sannas.

                         



Ingredients;

1. Boiled rice(ookda tandul or cutsambar in konkani,kuchallkki in kannada , parboiled rice, dosa idli rice)-2 cups
2. white rice(surai in konkani,belthigey akki in kannada )-1/2 cup
3. Active dry yeast-1 heaped spoon
4. surar-1tsp (for making yeast solution)
5. sugar -2tsp(for the batter)
6. coconut milk-1cup

Method:

• Soak both the rice for about 12hours or overnight.
• Next morning grind to smooth paste.Normally for idli batter we grind rice little coarse but for sannas the batter should be like dosa batter but thinner than that.
• Now add coconut milk, sugar2tsp and salt .Mix it well till sugar dissolves.
• Now take 1tbsp warm water for making yeast solution.Add a tsp salt and active dry yeast and mix it nicely till yeast dissoleves completley.
• Keep it for 10mins or till you see the froth over the yeast solution that means its mixed and fermented.we use sugar because it helps yeast to dissolve faster.
• Now mix the solution properly and add this to the batter,give it a nice stir .
• keep the batter in a warm place to femenant.Normally it takes about 2hours to ferment.But in winter season it will take little longer so keep till the batter rise to top.
• Always use bigger vessele because the batter rises 3times .
• After 2hours keep the idli steamer filled with water over the fire.
• Grease the gindals (gindals means idli moulds in konkani) or any small size bowls also will do.

• 

   here i have used different  size bowls

  Fill the idli cups half full so when it steams it rises  and  becomes nice fluffy.Always remember not to stir the batter once its fermented.So take batter from the top and start filling the gindals without disturbing the rest of the idli batter.Carry this procedure very gently.
• Now steam this for  about 15minutes .Open the lid and take out the idli bowls and let it cool before taking it out.If it is hot then sannas  will break up easily.
• serve hot  with any curries.



           

papayya chicken!!

My husband loves to cook as much as i do and this is one of his recipes that my family loves!! (there are never any leftovers!)

Hearty and flavorful, chili is my go-to recipe when the weather turns cooler. Serve with a side of rice and you have a comforting dish. Plus, it makes the house smell amazing while it simmers. You'll notice a trend with this pepper fry... they're fast, easy and very tasty!

  This dish is very simple, easy to make and zero oil has been used.Those who are in diet its worth trying as it contains healthy ingredients like curd , pepper and lots n lots of curry leaves.

Ingredients;

chicken-1/2 kg

pepper-2 tbsp(you can adjust according to your taste)

green chilly-3

3 whole dry red chillies

curd-1 cup

curry leaves-2 springs

turmeric- 1/2tsp

salt to taste

Method;

• 1st crush the pepper in a mixer to a coarse powder. but personally i prefer pounding by hand.I use this for crushing  pepper, garlic, ginger  and for all types of  whole spices.This was my grand mom's gift to me. 

• Now marinate the chicken with all the above ingredients  and rest this for at least 2 hours in a refrigerator.
• Now take a kadai or deep pan and put the marinated chicken  and start cooking 1st on high flame for 10 mins and then lower the flame and keep on stirring till its completely dry.If  you want little more fresh pepper then just sprinkle some fresh crushed pepper before serving. 

Note:For better taste and texture you can marinate the chicken overnight .

Crispy Egg pakoda....

This snack is quite famous in Mumbai streets.You can prepare this for your parties  or just have it like your evening snack.Goes well with sweet and sour mint chutney or with tomato chilly sauce.I prepared this for my son's birthday party and it was a hit.It goes well for your cocktail parties....Easy,quick and tasty too.

Ingredients:

1. Egg-5(hard boiled)
2. Besan(chikpea flour)-1/4 kg
3. green chilly- 2-3
4. coriander-2tsp(coarsely ground)
5. cumin(jeera)- 1tsp
6. chilly powder-1/2tsp
7. coriander leaves-2tsp(chopped)
8. soda-bi-carbonate - a small pinch
9. salt to taste
10. oil for deep frying.

Method:

• Hard boil the eggs and keep it aside to cool.
• In the meantime mix all the ingredients from no 2-9 in a deep bowl adding little water to make a smooth paste.Paste should be thick.
• After that cut the each egg into 4 halves.
• Heat the oil into kadai or deep frying pan 
• Now dip the eggs in a besan mixture and drop it in a hot oil.

Note:If you want that nice crispy pakoda then 1st fry the pakoda for a few mins or till the outside batter is  properly cooked.Take the pakoda out of the oil.Finish frying all the pakoda the same way.Then immediately re-fry the pakoda in the  that same oil till crisp.

Matki(moth beans)Sambar

ingredients :

1. sprouted matki-2cups
2. onion-2 chopped
3. tomato-2 chopped
4. potato-2 cubed

ingredients for the sambar masala:

1. red chillies-10
2. coriander seeds-2tsp
3. jeera(cumin)-1tsp
4. sesame seed(black)-1/2tsp
5. asafoetida(hing)- a small pinch
6. coconut-2tbsp(grated)
7. tamarind-marble sized ball

ingredients for the seasoning;

mustard-1/2tsp

curry leaves-8-10

coconut oil-2tsp

coriander leaves for garnishig

method for sprouting;Soak matki beans over night and next day   you can use 1 clean cloth .Put all this sprouts in a cloth,tie it and keep it in a dark place for sprouting.But i use different method here.Here i have used rice strainer.Just put the beans and cover it up with a plate and place some heavy thing over the plate.The same night sprout is ready to use.But here i have kept for 24 hours becoz of winter season.Normally sprout will appear in 6-8 hours.

Mehod for making sambar masala:

• dry roast all the ingredients from 1-7 and grind this to a fine paste.

Method for preparing the main dish:

• pressure cook  all the ingredients from 1-4 for 30mins.
• Once the matki is done.oper the pressure cooker lid and transfer the cooked matki along with all the vegetable to a deep sauce pan.
• Add salt and bring to a boil
• Now add masala paste and boil further.
• Switch off the gas
• Now take a small pan and put some coconut oil or any other oil of your choice.heat the oil,add some mustard when it splutters add curry leaves and switch off the fire.
• Garnish with coriander leaves.

Red cabbage thoran...A Kerala delicacy

Ingredients: 

red or green cabbage-2 cups(finely chopped)

green chillies-2 chopped

red chillies-2 chopped

urad dal-1tsp

mustard-1/2tsp

turmeric-a pinch

coconut-2tbsp(grated)

curry leaves -8-10

salt to taste.

Method:

• add coconut oil in a deep pan or kadai.
• add some urad dal,when it turns to light brown add some mustard and allow it to splutter.
• then add dry red chilies & curry leaves.
• when the chillies turns to dark red color add cabbage, salt and turmeric powder.
• cover and cook on a slow fire till it cooks.
• keep on stirring few times while cooking.
• At last add coconut grating and give a nice stir 
• switch off the fire and serve hot.

tender coconut shake(bondya shake)

ingredients:
tender coconut-2
sugar-1tbsp
ice cubes-5-6
Method:Make a hole on the top of the tender coconut,pour the juice in to one bowl.Now scoop out the pulp from the coconut with a scoop or with spoon.now blend all the above ingredients in a blender.Serve chilled.

sweet corn chicken soup

Ingredients for the stock:
chicken-1/4kg
spring onion-2-3 chopped
carrot-1 chopped
garlic-3-4 cloves
ginger-1small piece

 Method:take a 3ltrs sauce pan and add all the ingredient along with 2ltrs of water. cook the stock on low fire for about 40 mins.now take out the chicken pieces and debone the pieces and keep aside.strain the rest of the stock in a strainer.


Ingredients for the soup:
shredded chiken-1/2 cup
Frozen sweet corn-1 cup
carrots diced -1small
egg-1 for garnishing
corn flour-1tbsp(mix it with 1/2 cup of milk and keep aside)
spring onions leaves for garnishing 

Method:take 1/2 cup of sweet corn and blend it coarsely in a blender.Now add this in chicken stock along with diced carrots,remaining 1/2 cup of sweetcorn,salt and chicken shreds.bring to boil.Now this stage add corn - milk mixture and allow to boil till its thickens.Now add 1 beaten egg through a strainer(tea strainer will do). Garnish with spring onions and sprinkle some white pepper or black pepper before serving.

sweet corn chicken soup

kaney (lady fish) fried in plantain leaves and deep fried.

ingredients:

1. lady fish-1/2kg
2. chilly powder 3tsp
3. turmeric(haldi)-1/2tsp
4. ginger garlic paste-2tsp
5. salt to taste
6. maida-1tbsp
7. rava-2tbs
8. lemon juice-1tsp

oil for deep frying and plantain leaves for shallow frying.

• cut and clean the fish.Apply some salt,chilly powder,ginger-garlic paste,turmeric & lemon juice.keep this for 30 mins .

  1st Method 

• Take one small piece of plantain leaf and rap the fish coated with maida-rava mixture.
• Heat a pan and place the fish with plantain leaf directly over the pan. Fry fish on low flame,cover it with a lid.
• After 2-3 mins turn the fish and fry again for 2mins on the other side. 
• Serve hot 

Note:no need to worry if the leaf slightly burns while frying...just sprinkle some water over the banana leaf.

 method 2;

• Coat the marinated  fish with maida-rava mixture.
• Heat oil in a deep frying pan and fry  till golden brown,turning over once or twice.

Mutton Kheema Balls(Minced mutton)

Ingredients for the mutton balls:

1. Mutton mince-1/2kg
2. bread- 3slices
3. ginger-1small piece
4. garlic-1 pod
5. onion-1big
6. chilly powder-2tsp
7. garam masala-2tsp
8. coriander leaves -1/4bunch
9. salt to taste oil for frying

Method;Add all the above ingredients and blend it to a coarse paste in a blender.Now make small lemon sized balls and deep fry till golden brown.you can have these balls without the gravy also.serve it with mint chutney.


Ingredients for the gravy:

1. dry coconut(copra)-1/2 grated
2. ginger-1inch piece
3. garlic-1pod
4. cinnamon-2 pieces
5. cloves8-10
6. black cardamom(badi elichi)-1
7. green cardamom-3
8. coriander-3tsp
9. cumin powder-1tsp
10. tomatoes -2 chopped
11. chilly powder-2tsp
12. veg oil-2tbsp
13. onion-2 chopped
14. salt to taste

coriander leaves for garnishing
 Method;Dry roast 4-9 ingredients and grind it along with 1 2 3  and 11 to a fine paste.Now take a deep frying pan.Add oil and then add chilly powder,chopped onion and salt.stir fry till onion  turns light brown.now add the masala paste and fry till the oil comes on top of the gravy.Now add 2 cups of water and allow it to boil.now add the fried minced balls,cover and cook for further 5mins.Garnish with coriander leaves and serve hot with roti or rice.

Etti sukka(dry dish) sungta sukkey with sambar onions

ingredients:

prawns-1kg
coconut-1/2 grated
chillies-10
onion-2 finely choppe
ginger-1inch piece
garlic-1 big pod
coriander-1tbsp
methi(fenugreek)-1/2tsp
cumin(jeera)-2tsp
tamarind-1 Small lemon sized ball
sambar onions(small type shallots)-8-10
curry leaves-10-15

 Method: 

• remove the shell ,if you want you can keep the head but just cut off the claws & very important  don't forget to remove the dark vein(intestine). after cleaning, boil the prawns with salt and very little water say about 1/2 cup of water.since prawns cook very fast the thing to look for is a change in a color.when prawns turns orange color it is done. So avoid overcooking because it makes prawns tough. so just take 1 boil  that is more than enough to cook the prawns.

• dry roast coriander,methi,red chilly and half the cumin.

• grind together dry roasted spices along with tamarind to a fine paste.

• now add coconut and remaining 1tsp cumin to the same paste and grind again for just a second.The masala should be very coarse.

• Take a pan add some coconut oil or any oil of your choice.add chopped onions and saute till its light brown.now add sambar onions and saute for another 2mins.

• Now add the prawns stock ,cover and cook till shallots are soft and well caramelized .
• Add the ground masala paste along with some curry leaves.saute till the masala is dry.

Garnish with sliced lemon & serve with steaming hot rice.

crisp sole fish fry

Sole fish is a good source of protein and provides  generous amount phosphorus, magnesium,selenium,iodine and iron.It is easy to digest so very good for elderly and kids.  

Ingredients:

Sole fish- 4-5

 kashmiri chilly powder-4tsp

turmeric-1/2tsp

asafoetida -1/2tsp

salt to taste

rava-1/2 cup

maida-1tbsp

       

Method: remove the skin and clean the fish and then make some slits to absorb masala.apply salt ,turmeric, asafoetida,chilly powder and keep it for 1/2 hour .Mix maida & rava . now dip the marinated fish in rava-maida mixture. shallow fry the fish with a tbsp of oil.

serve with twist of lemon.