A fish curry which any beginner in the kitchen can try out. With very few ingredients this fish curry can be made in minutes yet be very different and unique in taste. The gravy resembles a lot to the traditional Kerala style Varutharacha meen curry but does not involve any of those difficult steps.. try this easy fish curry and impress your loved ones.

Ingredients

• Fish: 500 gms ( i used mackarel)
• Coconut Oil: 4 Tbsp
• Shallots: 6-7 nos chopped
• Chopped ginger : 1 Tsp ( Optional)
• Coriander Powder : 1 Tbsp heaped
• Kashmiri Chilli powder : 1.5 Tbsp heaped
• Turmeric : 1/4 Tsp
• Thick Coconut Milk : 300 ml 
• Salt to taste
• Curry leaves
• Pot tamarind / Kudam puli ( cambogia ): 3 small pieces

Method

1. Add oil to a non stick pan or kadai ( preferred not to use earthen pot) and when oil is hot add the shallots and saute until light brown
2. Reduce flame and add all powders and saute till oil separates ( about 2 minutes)
3. Immediately add the fish and coat well with masala and allow to fry in the masala for 2-3 minutes. 
4. Now add the thick coconut milk and pot tamarind and wait for the boil. Once it starts boiling add salt, close and cook for 10-12 minutes on medium flame. Once the fish is cooked add the curry leaves and switch off flame.

Note: You can use fresh coconut milk or powder. I used about 5 tbspn of coconut milk water mixed in 300 ml of lukewarm water to make thick coconut milk. Either way tastes good. 

Easy Cooking!!

Shabana 

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Kappa Biriyani

Ingredients

• Tapioca: 1/2 Kg
• Turmeric: 1/4 Tsp for cooking Tapioca
• Coconut Oil: 2 Tbsp
• Curry Leaves: handful
• Green Chilli: 2 nos
• Ginger garlic paste or crushed: 1 Tbsp
• Onion: 2 medium sized chopped to small pieces
• Red Chilli powder: 1 Tsp
• Coriander Powder: 1/2 Tsp
• Turmeric powder: 1/2 Tsp
• Garam Masala: 1/2 Tsp + 1/4 tsp
• Cooked Beef: 1 cup ( Cooked with turmeric and salt and water. Keep the beef ready with the water)
• Egg : 1
• Salt

Method

1. Cook beef with turmeric and salt and keep aside

2. Cut the tapioca into small pieces and cook with plenty of water 1/4 Tsp turmeric and salt. Once cooked drain water and smash the tapioca well.

3. Heat oil and add curry leaves, green chilli and ginger garlic paste and saute well.

4. Add the onion and saute well

5. Add all the powders and saute well and add the beef with the cooked water. Mix well and add the mashed tapioca to the masala

6. Add the egg and 1/4 more tsp of garam masala and mix well till the egg is cooked and well incorporated. Serve hot.

Spicy Cooking!

Shabana

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 Injipuli is a dark brown sweet-sour and spicy Keralite curry made of ginger, tamarind, green chillies and jaggery. It s an inevitable part Kerala Sadhya and tickles all your taste buds. 

Ingredients

• Finely chopped ginger : 100 Gms
• Tamarind: 50 gms
• Jaggery: small piece
• Small Onions: 6 ( very finely chopped)
• Green Chillies : 6- 7 ( Very finely chopped)
• Turmeric Powder : 1/2 Tsp
• Red Chilli Powder : 1 Tsp
• Mustard Seeds
• Curry Leaves
• Coconut Oil
• Water : 300 ml
• Salt

Method

1. Soak the tamarind in 300 ml water and squeeze out all the juice and discard the pulp
2. Boil this tamarind water and add the jaggery piece and boil further allowing the jaggery to melt. Keep this water ready
3. Heat coconut oil and splutter mustard seeds and curry leaves and saute the small onions and green chillies until brown
4. Add the chopped ginger and fry until brown
5. Add turmeric powder and red chilli powder and saute a minute and off flame
6. Now allow the tamarind water to boil once again and add the ginger mixture and salt and boil further for 2 mins and allow to cool
7. Store in glass jars and store refrigerated for weeks.

Happy Cooking

Shabana

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Ingredients

Black Chick pea: 1 cup Water to soak the pea: 4 Cups Onion: 1 Ginger garlic: 1 tbsp Tomato: 1 Coriander powder: 1.5 Tsp Red Chilli powder: 1 Tsp Garam masala: 1/2 Tsp coconut Oil: 2 Tbspn Salt For tempering: Mustard seeds curry leaves
Oil: 1 Tsp
green chillies slit: 3
garam masala: 1/2 Tsp

Method

1. Soak the pea overnight in water 2. Add oil to pressure cooker and saute the onions for 5 mins. Add ginger garlic and cook 3. Add chopped tomato and cook until soft 4. Add all the powders for gravy and saute 5. Allow this cool down and grind well by adding little water. Grind to a fine paste 6. Add this paste to the same cooker and add the soaked chick peas 7. Mix well and add the left over soaked water 8. Add salt and cook for 10 whistles 9. Open when steam goes. 10. Prepare the tempering by heating oil and add mustard and curry leaves and green chilli. Switch off flame and add the garam masala and add this to the boiling gravy. 11. Serve with any kerala breakfast

Traditional Cooking!

Shabana

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Instant Biriyani / Thattikootu Biriyani

Do you feel preparing a biriyani requires a lot of chopping and sautéing? Then try making this way and you will be surprised with the taste of this biriyani without adding any onions, tomatoes, ginger or garlic.

Ingredients

For the Chicken

Chicken: 1 kg

Chicken masala: 4 Tbspn

Curd: 3 Tbspn

Salt

Oil: 5 tbspn

For the rice

Basmati Rice: 3 to 3.5 cups

Water: 6 cups for 3 cups of rice

Ghee: 2 tsp

Whole Spices: cardamom, cinnamon, cloves, pepper, bay leaf

salt

For garnish

carrot: 1 grated

Mint and coriander leaves: handful

Method

1. Marinate the chicken with salt, chicken masala and curd and set aside for an hour

2. Meanwhile prepare the ghee rice. Heat ghee and add all whole spices. Add water and allow to boil. Now add salt and rice and cook until all water is gone.

3. Add a tsp of oil and saute the grated carrot for 5 mins

4. Add 5 tbspn of oil to the marinated chicken and cook without adding any water.

5. Give some time until the chicken is cooked and all water is dried up and the masala is very well roasted. This is the only step which you will need to give some time otherwise the raw taste of masala might be prominent.

6. Now add the chopped coriander and mint leaves and give a mix

7. Now add the cooked rice and mix well. Also add the carrot along with this and give a final mix

Yummy biriyani is ready in less than 20 mins.

Happy cooking 

Shabana

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Chicken Liver fry ... An easy naadan spicy recipe !  

Ingredients

Liver : 500 gms

For grinding

1. Green chilli : 6 2. Garlic : 6 cloves 3. Ginger : a small piece 4. Pepper Powder: 1tsp plus 1/4 tsp 5. Chili Powder: 1tsp 6. Coriander Powder: 1/4 tsp 7. Turmeric Powder: 1/4 tsp 8. Garam masala: 1/2 tsp plus 1/4 tsp 9. Fennel seeds : 1/4 tsp 10.Salt 11. Water - little 12. Curry leaves: 4

For the gravy

1.Curry leaves: plenty 2. Oil: 4 tbsp 3. Water-1/2 glass 4. Onion : 1

Method

1. Wash the liver thoroughly, cut into small pieces and keep aside . 2. Grind all the ingredients under the grinding section to fine paste. 3. Add the ground masala, liver ,coconut oil and onion in a kadai and mix well.
4. Close the pan and cook until done by stirring occasionally. ( About 10 Mins) 5. When done add coconut oil and curry leaves and keep roasting well. 6. Then add pepper and garam masala powder 1/4 tsp each and mix well.. 7. Finally add more curry leaves and mix for tasty and spicy liver fry. It goes very well both as a side dish and as an appetizer.

Happy Cooking!
Shabana

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Unni appam is a small round snack traditionally made from soaked and ground rice, jaggery, banana, roasted coconut pieces, roasted sesame seeds, ghee and cardamom powder and fried in oil in an appe (paniyaram) pan. But this traditional recipe calls for a lot of preparation time including the soaking of raw rice for 5 to 6 hours. Being one my favourite snacks i have always wanted a quick and easier version to make this lovely delight. Today i am finally content with one of my experiments and i present you the easiest version to make this kerala snack. Before you start preparing for the recipe make sure you have an appe pan. ( Photo enclosed below)

Ingredients

• Roasted rice flour (Idiappam / pathiri podi) : 1 cup
• All purpose Flour: 3/4 Cup
• Semolina / Rava : 2 Tbspn
• Jaggery : 200 - 250 gms
• Water: 1 cup + 3/4 cup
• Cardamom Powder: 1/2 Tsp
• Coconut: 1/2 cup
• Soda Bicarbonate: 1/4 tsp
• Coconut oil to fry

Method

1. Boil 1 cup water and add jaggery block to it and melt completely
2. Meanwhile add the rice flour, maida and rava in a mixing bowl
3. Once jaggery is melted , sieve it and pour this hot jaggery mix to the flour mixture and mix well with a wooden spoon. 
4. Add the remaining 3/4 cup water little by little and get the batter ready. ( The consistency should be quite thick like dosa batter)
5. Now add the grated coconut and cardamom powder and mix well ( Add more water if needed)
6. Once the consistency is corrected add the soda bicarbonate and mix.
7. Now the batter is ready to be fried
8. Heat coconut oil in the appe pan by pouring a teaspoon of oil in each hole.
9. Once the oil is hot pour the batter in each hole in a way that the batter does not over flow from each hole.
10. Fry until one side is golden brown. Then using a fork flip the unni appams and fry for another 2 - 3 minutes until both sides are golden brown.
11. Remove from oil and continue frying with the left over batter.
12. Serve hot or store in air tight container once it cools down.

Happy Cooking!
Shabana

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Chatti Pathiri

A very famous dish from the Malabar Cuisine is on today's menu. Its a multi layered crepe with spicy beef filling in between each layer. This dish is a must have for the Iftaar parties at the Northern part of Kerala. The dish is made in three different stages, first is to prepare the beef filling ( note: chicken filling can also be used. ) , then we need to prepare the crepes and finally layer it and cook it on very slow flame. Traditionally this dish is made in a 'chatti' which means a pan and i used a non stick heavy bottomed pan so i need not worry about burning the crepes . Chatti pathiri shares a lot of similarities with the Italian Lasagnas and is often addressed as Indian Lasagne. Lets see how to make this traditional Malabar dish.

Ingredients

For the beef  filling ( note: instead same quantity minced chicken can also be used. ) 

• Beef: 500 gms (cooked with a little salt and pepper and shredded or processed to small bits)

• Oil: 2-3 Tbsp

• Onion: 3 nos finely chopped

• Green chillies: 2-3 finely chopped

• Ginger and garlic paste: 2 Tsp

• Turmeric powder: 1/2 tsp

• Garam masala: 3/4 tsp

• Pepper powder according to taste (almost 1 tsp)

• Salt to taste

• Chopped cilatro

• Few curry leaves

For the Crepes

• All purpose flour or Maida: 1 1/2 cups or depending on how many layers you are making
• Milk- to make batter ( smooth flowing consistency but not very thin)
• Egg- 1
• Turmeric powder- 1/4 tsp (optional)
• Salt- to taste

Other ingredients

• Eggs: 4
• Cilantro chopped
• Cashews to garnish
• ghee

Method

Making the masala

1. Add oil to a pan and saute the onions and green chillies until translucent 
2. Add ginger garlic paste and after a minute of cooking add all the powders and salt and mix well
3. To this add the cooked and shredded beef followed by the cilantro and curry leaves. Taste the masala and adjust the salt and spice levels at this stage

Making the crepes

1. To a blender add the flour, salt and egg and about 1/4 cup of milk and blend it. Keep adding milk until the batter is smooth for making thin crepes. You can add turmeric powder if you want a natural colour for the crepes. 
2. Heat a pan and brush it with some ghee and when it is hot enough pour a laddle full of batter and spread like a dosa
3. Flip over and cook until both sides have light golden brown spots
4. Use all the batter and make the crepes and set aside. Brush ghee on the pan intermittently while making the crepes.
5. Make sure all the crepes are almost of the same size

Assembling the pathiri ( crepe ) 

1. Choose a pan almost similar to the size of the crepes that you prepared and grease it well with ghee
2. Beat the  eggs in a wide bowl and add the cilantro leaves and keep aside ( for dipping the crepes before layering)
3. Take one crepe and dip it in the egg mix and place it at the bottom of the pan. On top of this spoon the masala and spread a thick layer.
4. Cover this masala with a crepe that is dipped in the egg mix. 
5. On top of it again layer the masala. Keep continuing until all of the masala and crepes are used keeping in mind that the top and bottom layer needs to be the crepe. 
6. Once all layers are made garnish it with some nuts and pour the remaining egg mix on top of it and spread it all over the crepe by simply rotating the pan. 
7. Heat a steel plate or a simmer ring on a high flame for 1-2 minutes. Completely simmer the flame and place the assembled pan on top of the plate/ring and cook it covered for 20-25 minutes on very slow flame.
8. Once cooked allow it to cool and run a knife or spatula along the edges and flip over the pathiri to another plate and again flip it over to a fresh plate so that the nuts are visible. Then cut it into desired shapes and serve.

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Happy cooking!!

Shabana

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Fish Chukka / Meen Ularthiyathu / Spicy Fish roast / Fish Sukka

Fish chukka is a real taste bud tickler for those spicy seafood lovers . Here i have made a south indian variety of this dish. Its basically  marinated fish cooked in dry masala gravy. 

Ingredients

For the marinade

• Any fish cut into round slices: 8 pieces 
• Turmeric: 1/2 tsp
• Red chilly powder: 1/2 Tsp
• Pepper powder: 1/2 Tsp
• Salt

For the gravy

• Onion: 3 very finely chopped
• Green Chilly: 3 nos
• Ginger Garlic paste: 1 Tbspn
• Tomato: 1 big
• Fenugreek seed: 1/2 Tsp
• Kashmiri Chilly powder: 1/2 -1 Tsp
• Pepper Powder: 1/2 Tsp
• Turmeric powder: 1/4 tsp
• Pot Tamarind: 2 pieces 
• Coconut oil
• Water: 1/2 - 3/4 cup
• Curry Leaves
• Salt

Method

1. Marinate the fish slices with the marinade and keep aside for 30 minutes. After that shallow fry the fish for 3 minutes on both sides
2. Transfer the left over oil to an earthern pot and splutter the fenugreek seeds. To this add the onion, green chilly,ginger garlic paste and salt and saute until golden brown
3. Meanwhile grind the tomato without adding any water and add this to the sauteed onions.
4. Cook the tomato well and add turmeric, chilly and pepper powder and saute. 
5. Add the water and pot tamarind and allow to boil. Check seasoning and add more salt if required.
6. To this add the fried fish slices and rotate the pan so that all slices are coated well with masala
7. Allow to boil for another 5 mins until the gravy thickens and coats the fish. 
8. Switch off flame and add curry leaves and allow to rest for 5 minutes.
9. Serve hot with rice or rotis

Happy Seafood Cooking!

Shabana

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Fish Molly / Fish Molee / Fish Moilee is a traditional fish curry of Kerala which is also seen in Malaysian and Singaporean cuisine. Fish stewed in coconut milk with mild spices gives a fine unique curry which makes your Rotis / Appam / Idiyappam taste better.

The original recipe has Tomatoes to add to the sourness but i tweaked it with Pot tamarind instead to make it taste more like the south indian fish curry but uniquely different.

Ingredients

For Marinade

• Fish : 1/2 Kg ( Any big fish cut into round slices)
• Pepper Powder : 1 Tsp 
• Salt
• Turmeric Powder: 1/2 Tsp
• Chicken Masala : 1/2 Tsp (Optional)

For gravy

• Cardamom: 3 nos
• Cinnamon: a small piece
• Cloves: 3 nos
• Pepper corns: 5-6
• Fenugreek seeds: 1/4 tsp
• Onion: 2 medium thinly sliced
• Green chilly: 8 nos Slit length wise
• Ginger and Garlic : 1 tsp each, finely chopped
• Thin Coconut milk : 220 ml
• Thick Coconut milk : 150 ml
• Coriander powder: 1 tsp
• Turmeric: 1/4 tsp
• Pepper: 1/2 - 1 tsp
• Tomato: 1/2
• Pot tamarind: 2-3 small pieces
• Salt
• coconut oil : to shallow fry the fish
• Curry leaves

Method

1. Marinate the fish with salt, pepper, turmeric and chicken masala and after half an hour shallow fry them and keep aside
2. Use the left over oil and little more of oil if needed and splutter the whole spices and fenugreek seeds
3. Add the ginger and garlic followed with the onions and green chillies and saute well until soft.
4. Add the thin coconut milk and boil and then add the coriander powder,turmeric,pepper powder and the fried fish along with the tomato and pot tamarind and boil for another 5 mins
5. Switch off flame and add thick coconut milk and curry leaves. 
6. Serve after 5 minutes. 

Happy Cooking!!

Shabana

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Crab Masala

A very traditional recipe from Gods Own Country with an ingredient that is very common in the Coastal areas.. and is a favorite for anyone who likes sea food...Crab Masala... Thick gravy with best blend of spices makes this dish truly delicious. You ll need some very easily available ingredients for making this special crab masala.

Ingredients 

• Oil : 50ml ( coconut oil recommended but any cooking oil as per choice will do)
• Mustard seeds : 1 Tsp
• Onion : 2 Finely chopped
• Curry leaves
• Ginger and garlic paste : 1 Tbsp
• Turmeric Powder : 3/4 Tsp
• Cumin Powder : 1/2 Tsp
• Coriander Powder : 1.5 Tsp
• Chilli flakes : 2 Tsp
• Black pepper powder : 1/2 Tsp
• Garam Masala: 1/2 Tsp
• Salt to taste
• Crab : 500 Gms 
• Tomatoes : 1 large finely Chopped
• Chopped coriander leaves : 1 handfull

Method

1.  Heat oil in a kadai and splutter mustard seeds.
2. Then add onion, curry leaves, ginger and garlic paste and saute until onions go golden in colour
3. Once onion is well sauteed add all the masala powders in the ingredient list followed by salt to taste
4. Cook the masala on low flame for 2 minutes. Add a little water to prevent masala from burning
5. To this add the cleaned crab and mix well
6. Add water enough to cook the crab and cook with lid closed
7. Once crab is cooked (About 15 minutes) add chopped tomatoes and coriander leaves and mix well and cook until tomatoes are done.
8. Once the water is evaporated and gravy is thickened you can switch off flame and let it rest for 5 minutes and enjoy yummy crab masala...

Happy Cooking!!

Shabana

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Pineapple Pulissery 

A traditional side dish from Kerala prepared with pineapples and Buttermilk which goes very well with rice. A great combo for your kerala rice and a must have if you are arranging a vegetarian treat. A sweet and spicy curry to make your normal rice special.

Ingredients

• Pineapple chunks: 300 gms (fresh or canned)
• Green chillies: 2
• Sour yogurt/ buttermilk: 170 gm pack ( if using thin version then about 400 ml)
• Turmeric powder : 1/4-1/2 tsp
• Salt
• Water
• Curry leaves
• Mustard seeds: 1/2 tsp
• Red whole chilly: 2

Method

1. Cook the pineapple chunks along with the green chillies, salt, turmeric and very little water.

2. While it is cooking whisk or blend the thick yogurt with one and a half cup of water and make it smooth. If using thinner curd then add about half to one cup of water and mix well

3. Once pineapples are cooked reduce the flame and add the beaten yogurt and mix well until the flavor of pineapples and turmeric powder mixes well with the yogurt. Add salt to taste. Do not bring to boil.

4. Once hot switch off flame

5. For the tempering add 2 tsp oil to a pan and splutter the mustard seeds, red chillies and curry leaves.

6. Add the tempering to the pineapple pulissery and it is ready to serve.This is a fantastic curry for rice.

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Happy cooking! 

Shabana

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Kappa Kuzhachathu

Kappa Kuzhachathu is a very traditional Tapioca dish of Kerala . It is steam cooked tapioca mixed with a spicy coconut paste and can be served as a healthy and filling meal during anytime of the day. Try this and savour the tradition of God's own country !

Ingredients 

1 Cup = 225 gms

Serves : 5

• Tapioca/ Kappa: 1 Kg ( Cut into pieces)
• Turmeric powder: 1 Tsp
• Salt to taste
• Coconut freshly grated: 1 Cup
• Green Chillies: 5-6 ( or as per taste)
• Cumin Seeds: 1 Tsp
• Small onion ( Shallots) : 5-6
• Garlic Cloves: 2 - 3 
• Curry Leave: 1-2 Sprigs

Method

1. Cook the tapioca in pressure cooker for about 3-4 whistles by adding half a teaspoon of turmeric and a teaspoon of salt. Once cooked drain off excess water and put in back into the pressure cooker.
2. Meanwhile make a very coarse paste of the coconut, cumin seeds, shallots, garlic, 1/2 teaspoon of turmeric, little salt and some curry leaves.
3. Add this coconut mix to the cooked and drained tapioca and mix well by mashing the tapioca too. Add required salt after checking.
4. Serve hot as breakfast, lunch, dinner or even as a snack!! 

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Enjoy Nostalgic Cooking!!

Shabana

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Dates Pickle

A pickle with a combination of flavors: Sweet, Sour and Spicy. This dates pickle is a specialty from Northern Kerala and is usually served with biriyani unlike the raitha in other parts of South India. This is a must try if you wanna tickle your taste buds.......

Ingredients

1 Cup = 250 Gms

• Dates :300 Gms ( without seeds and roughly chopped)
• Jaggery: 250 Gms ( Grated)
• Tamarind: 125 Gms
• Hot water 2.5 Cups
• Red Chilli powder: 1.5 Tbsp
• Turmeric Powder: 1/2 tsp
• Green Chillies: 3-4 Small
• Ginger: 1 Tbsp ( Long sliced)
• Garlic: 1 Tbsp ( long Sliced)
• Mustard Seeds: 1 Tsp
• Fenugreek ( Uluva) seeds: 1 tsp
• Curry Leaves: 2 Sprigs
• Salt: 1/4 Tsp
• Coconut oil: 1/2 Cup 

Method

1. Soak the tamarind in 2 Cups of hot water and keep aside
2. Add oil in a pan and splutter the mustard seeds followed by the fenugreek seeds and curry leaves
3. As soon as the fenugreek seeds change colour add the green chillies,  ginger and garlic and saute well until they change colour slightly
4. Reduce flame and add the chilli powder and turmeric and saute well until all raw flavour goes ( very important to saute well - about 3-5 minutes)
5. Bring the heat to medium and add the roughly chopped dates and mix well with the spices
6. Once the dates is well mixed, add the tamarind water with all the pulp of the tamarind. ( Just remove the seeds, if any but do not squeeze out the pulp too much as we are adding it with the pulp and not just the water.) 
7. Allow to boil and cook the dates for 10 mins, by adding the remaining half cup of boiling water. So a total of 2.5 Cups of boiling water including the tamarind pulp water. Now added the crushed or grated jaggery and allow to melt 
8. Once the dates is well cooked and jaggery is all melted and the pickle thickens to desired consistency add the salt (optional) and switch off flame.
9. You can store it for 2 -3 weeks or longer if refrigerated in air tight containers.
10. Enjoy it as a side dish and nothing can stop you from licking it.............

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Happy licking!!

Shabana

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Paal appam

A very traditional breakfast recipe directly from God's Own Country. The dish is prepared from ground rice and coconut. The traditional recipe uses freshly grated coconut along with rice. But I have tried a small variation by using desiccated coconut to it and is more easy as it has no hassles of grating coconut. Here's what you ll need

Ingredients

Makes 18-20 appams

• Uncooked white rice : 1 cup (pachari)
• Dessicated coconut: 4-5 tbsp
• Cooked rice: 1/4 cup ( white rice or red rice)
• Active yeast: 1 tsp
• Sugar: 1 tsp
• Salt: To taste (1tsp approximately)
• Water: as needed to grind the rice

Method

1. Soak measured rice in water for 5-6 hours 
2. In a blender add the soaked rice, cooked rice, dessicated coconut, sugar and salt and water and grind to a smooth batter. Add water little by little while grinding and adjust the consistency. 
3. Take about 2 tbsps of the batter and mix the yeast well and add this to the ground batter and mix well and allow to ferment for 8-10 hours (Overnight)
4. Before making the appams stir the batter well and adjust the consistency with water or coconut water 
5. Heat the 'Paal appam chatti' (or a small kadai) and pour a laddle full of batter and rotate the chatti to form a round shape with more batter on the middle portion. Then cook the appam with closed lid. Need not flip it over. Remove from pan when the middle is cooked and sides are light brown.
6. Enjoy one of the best kerala breakfasts with any curry of your choice.

Happy Cooking!!

Shabana

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Pazham Varattiyathu

A very common snack item from North Kerala using ripe plantains. Its a very healthy recipe and is best for kids as a breakfast or a snack. Ripe plantains are roasted in ghee and then mixed with fried coconut and scrambled eggs. This recipe is quite easy to make and is different in taste compared to the normal banana fritters, which is the most common snack made with plantains. Do try this nutrients packed dish and feel free to post a feedback..

Ingredients

• Ripe Plantains (ethapazham): 2 numbers Cut into small cubes
• Ghee: 4Tbsp
• Raisins and cashews: 10 each
• Scrapped fresh/frozen coconut: 2 fistful ( about half a cup/100 Gms)
• Eggs lightly beaten: 2 numbers
• Cardamom powder: 1/2 tsp
• Sugar: 4-5 Tbsp

Method

1. Heat a tablespoon of ghee and lightly roast the cashews and raisins for a minute.
2. To this add the grated coconut and fry on medium heat for 5-6 minutes until the coconut gets a light brown colour

      3.Transfer this to a plate and to the same pan add 3 Tbsp ghee and add the sliced plantains/banana and roast until brown in colour. While the bananas are cooking, beat 2 eggs with a fork and keep ready

       4.Once the plantains changes colour and is cooked on both sides now add the beaten eggs and keep mixing to form a scramble along with the bananas. Also add the cardamom powder along with the eggs.

        5.After the eggs are scrambled add the sugar and give a good mix.

        6.Finally add the coconut and nuts and mix until everything is well incorporated.

        7.Serve hot as a breakfast or an evening snack.
 

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Keep cooking!!

Shabana

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Naadan fish curry

Some recipes needs no tweaks or twists... its best the traditional way... this Kottayam (Kerala) style fish curry is one among those. Do try this spicy fish curry!!

Ingredients

• Any fish: Half kilo cut into chunks ( I used king fish; Neymeen)
• Small onions / shallot: 15-20
• Chopped garlic and chopped ginger: 1 tsp each
• Green chilly: 1-2 nos
• Mustard seeds: 1/2 tsp
• Fenugreek seeds (uluva): 1/2 tsp
• Kashmiri chilly powder: 4 - 5 Tbsp
• Coriander powder: 1 Tsp
• turmeric: 1/4 Tsp
• Pot Tamarind: 3 pieces soaked in 1/4 cup water
• Salt
• curry leaves
• Oil: 3-4 tbsp
• Water: 1-2 Cups

Method

1. Add oil and splutter the mustard seeds and fenugreek seeds and few curry leaves. Now add the ginger garlic and green chilly
2. Once they are well cooked add in the shallots and add little salt and saute until soft.
3. Meanwhile make a paste chilly powder, turmeric and coriander powder using little water so that they dont get burnt when added to the pan.
4. Add this paste to the cooked shallots and mix really well for 3-4 minutes on medium flame until the oil separates. 
5. Now add the pot tamarind pieces along with the water in which it was soaking, along with one more cup of water and bring it to a boil.
6. Add the fish pieces and allow it to cook on medium flame with lid closed for 10-15 minutes. Rotate the pan during intervals and do not stir or over mix as it may break the fish pieces. 
7. Once done pour a teaspoon of oil on top and also a few curry leaves and close lid and allow to rest till ready to serve.

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Happy Cooking!!

Shabana

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Prawns biriyani

A Kerala style Prawns Biriyani from my kitchen which I tried and was relished by all at home. Do try and please your loved ones.

Ingredients

Serves: 5-6

For the prawns marinade

• Cleaned and deveined prawns: 1 kg
• Redchilli powder: 2 tsp
• Coriander powder: 1 tsp
• Turmeric: 1/2 tsp
• Gingergarlic paste: 1 tsp
• Lemon juice: 1 tsp
• Salt

For the prawns masala

• Onion: 4 medium sized thinely sliced
• Green chilli: 8-10 nos
• Ginger garlic paste: 1 tbsp
• Red chilli powder: 1 tsp
• Coriander powder: 2 tbsp
• Turmeric powder: 1/2 tsp
• Garam Masala: 1 tsp
• Curd: 3-4 tbsp
• Salt
• Oil or ghee to fry prawns
• Coriander leaves and mint leaves chopped: 1/4 cup each

For the rice

• Basmati rice: 4 cups
• Water: 8 cups
• Oil: 5-6 tbs
• Cinnamon stick: 1" inch piece
• Cardamom pods: 3-4
• Cloves: 5-6
• Pepper corns: 8-10
• Bay leaf: 1

Method

1. Make a paste of the marinade using very little water and marinate the prawns for at least 30 mins in fridge
2. Heat oil and shallow fry the prawns until done
3. To the same oil add the onions and chillies and saute well
4. Once colour changes add the ginger garlic paste and continue sauteing.
5. Now add all the powders and cook till raw smell goes
6. Add coriander and mint leaves  and yogurt
7. Add the cooked prawns and mix well and if gravy is too dry then add about 2-3 tbsp of water and the masala is done.

Making the rice

1. In  pressure or biriyani pot add the oil and saute all the raw spices for a minute
2. Add washed and drained rice and roast in ghee along with the spices for 4-5 minutes. 
3. Boil 8 cups of water in another vessel and add to the rice
4. Cook until all water evaporates. If using pressure cooker then cook for one whistle. 

Assembling the biriyani

Layer the bottom of a pan with cooked rice, then assemble a thick layer of prawns masala and again alternate it with rice and prawns masala. Keep continuing till rice and masala is all used. Make sure the top and bottom layers are rice. Heat a tawa and place the birth an I pot on top and lower flame. Place it and heat for 10 minutes. Switch off flame. Mix and serve. Garnish with fried onions,nuts and raisins.


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Happy cooking!
Shabana

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Rasam

Rasam - Kerala style is a South Indian tangy soup which is served as a side dish for rice. This is an easy rasam recipe made without the store bought rasam powder.

Ingredients

• Small onion: 2
• Garlic: 1-2 pods
• Whole pepper: 1 tsp
• Red chilli powder: 1 tsp
• Turmeric powder: 1/2 tsp
• Coriander powder: 1 tsp
• Salt to taste
• Tamarind pulp: size of a small lime
• Water: 2-3 cups
• Chopped Tomatoes: 2-3 nos
• Fresh chopped coriander
• Oil: 2 tbsp

Method

1. Pour some water to the tamarind pulp and keep aside
2. Add ingredients 1-7 to a blender and grind coarsely. Just one or two pulse is sufficient
3. Heat oil and add the ground ingredients and saute on medium flame for a minute.
4. Immediately add the chopped tomatoes and saute until tomatoes are nicely soft and cooked
5. Meanwhile squeeze the tamarind pulp and extract as much as juices are possible.
6. Add this juice to the cooked tomatoes leaving aside the pulp and seeds.
7. Add chopped coriander leaves, salt and water and allow to boil.
8. Once the rasam is thick enough switch off the flame and serve it hot with rice or have it as it is as a soup!

Happy cooking!!

Shabana

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Chicken stew is a mildly flavoured gravy with chicken and veggies cooked in coconut milk and are a great side dish for all breads and rice. It’s a common dish during the time of Christmas in Kerala and is served along with appam. The dish is a favourite for kids as its less spicy and is very nutritious too. Heres what you ll need.

Ingredients

· Chicken: 1 kg cut into small pieces

· Oil: 2-3 tbsp

· Cinnamon stick: 1-2 “ stick

· Cloves: 5-6

· Cardamom: 4-5

· Pepper corns: 8-10

· Bay leaf: 1

· Star anise: 1

· Onion: 2 medium sized (sliced)

· Ginger garlic paste: 1 Tbsp

· Carrots: 1 cut into small cubes

· French beans: 1-2 cut into 1-2” long pieces

· Peas and corn kernels: 50 gms together

· Freshly ground pepper powder: ½- ¾ Tsp

· Salt to taste

· Thin coconut milk: 1.5 cups

· Thick coconut milk: 1 cup

· Curry leaves: 1 sprig

Method

1. Add oil to a pan and sauté the whole spices and curry leaves for a minute and continue to sauté after adding the sliced onion. The onions should not change colour.

2. Once the onions are translucent add the ginger garlic paste and salt and mix well for 2-3 minutes

3. Add all the veggies and pepper powder and give a good stir

4. Add the cut chicken pieces and the thin coconut milk and cook with the lid closed for 20-25 minutes

5. Once chicken is cooked add the thick coconut milk and salt if needed and give a good stir on low flame and just allow the coconut milk to heat up and switch off the flame before boil comes.

6. Serve hot with breads of your choice



Happy Cooking!!


Shabana

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