Prawn Masala

Prawn Masala !!

Ingredients:
1.Prawn-1/4 pound
2.Chopped Onion- 1 large
3.Tomatos-1 large
4.Green chilli-1 (Chopped)
5 Red Chilli Powder-1/4 tsp
6.Garam masala powder-1 pinch
7.Mustard-1 pinch
8.Corainder leaves- as required
9.Curry Leaves-as required
10.Oil-2 tbs
11.Turmeric powder-1 pinch
12.Chopped Ginger-as required
13.Gardlic Pods-2
14.Salt-to taste

Preparation Method:
Heat a pan with oil and add onion,ginger,garlic and chillies.Once it is slighly cooked, add turmeric powder,chilli powder and tomatoes.Let it cook for 2 minutes.Turafter that grind this mixture in a blender.

Take another pan,add 1tbsp oil to it and then the grinded mixture into it.Don’t forget to add salt at this point.Once the gravy starts boiling,add Prawn to this mixture.Let it cook for 10 minutes. Once the everything is cooked well, garnish it with coriander leaves.

Serve it with Hot Rice or Chappathis/Rotis!!

Sukhiyan

Sukhiyan

Ingredients:

• Green Gram (Cherupayar)-1/2 Kg
• Jaggery (Sharkkara) – 5 (Small cubes)
• Ghee- 2 tbs
• Shredded coconut-1/4 th of a coconut
• Cardamom powder – 2 pinch
• Baking soda- 1 pinch
• All Purpose flour (Maida)- 1/4 Kg
• Coconut milk- as required
• Salt and water- as required
• Oil- as required

Batter:

In a vessel, add maida,coconut milk, baking soda ,salt ,water and mix well. Make it to a thick batter. Since we added baking soda, the batter wont absorb much oil.

Preparation Method:

Cook green gram and keep it aside.

Boil the filtered jaggery in a kadai . When it starts thickening, add shredded coconut , cardamom pdr and mix well. Add the cooked green gram and ghee to it and sauté well till it becomes thick and dry. Turn off the heat and allow this mixture to cool.

Make small balls from the green gram mixture, dip it in the batter and fry well in oil till Sukhiyan turn light brown.

Vermicelli Upma

Vermicelli Upma

Ingredients

• Vermicelli -1 Cup
• Cooking Oil- 3-4 tbsp
• Mustard seeds-1/2 tsp
• Green chilies (3-5 med, chopped)
• Chopped onions (1/2 med, chopped)
• Chopped ginger-1/4 tsp
• Vegetables of choice: Peas, carrots, beans, potatoes, etc
• Grated coconut-1/4 cup
• Curry Leaves-1 pod
• Cashew, raisins –as required
• Water- 2 Cup
• Salt to taste

Method of preparation

Dry-roast vermicelli until it just begins to turn brown, and then keep aside.

In a large saucepan, heat the cooking oil.
Add mustard seeds and wait for them to splutter. Then add ginger, green chilies, chopped onions, curry leaves, raisins, cashews and fry until onions turn light brown.
Add vegetables, salt and water into this mixture and bring to boil.
Once the water is boiled, add the roasted vermicelli, and grated coconut into it.
Cover the pan with a lid and cook it in a slow flame for 5-10 minutes.
The upma is done when all the water is absorbed by the Vermicelli

Cabbage Thoran

Cabbage Thoran

Cabbage Thoran

Ingredients:

• Cabbage-1/2
• Shredded Cocunut-(1/4 of a coconut)
• Cumin seeds-1/4 tsp
• Green chilli-2
• Red chilli-2
• Mustard-1 tsp
• Shredded Onion – 1/4 of an onion
• Oil- 1 tbs
• Curry Leaves-1 Pod
• Salt-as required

Preparation Method:

Heat the pan and add mustard,Red Chillis,cumin seeds,curry leaves.
When the mustard splutter, add the cabbage,Shredded cocunut,green chilli,onion,salt.
Close the pan/Vessel with a Lid and cook it in a medium flame.
Thoran will cook with the water ooze out from the cabbage.
When the Cabbage cooks properly, turn of the flame.

Your Cabbage Thoran is ready!! Serve it with Hot Rice!!
 

Kappa and Meen Curry!!

Kappa & Meen curry

 
 
Kappa Puzhungiyathu:

Peel the skin off from Tapioca (Kappa) and cut it into medium size pieces.
Boil water in a vessel and add tapioca into it.Add salt to taste.
Once the tapioca is cooked well , drain off the water. Tapioca is Ready to serve!!

Meen Curry:

This is an easy method to make meen curry if you are in hurry.

Ingredients:

• Fish- 5-6 pieces
• Chilli powder- 1tbs
• Corriander Powder-1/2 tbs
• turmeric powder-1/4 tsp
• Grounded Ginger-1 tsp
• Garlic pods – 5-6 pieces
• kukum star(Kudampuli)-1
• curry leaves-1 pod
• Fenugreek- 1 pinch

Oil,Salt,water-as required

Preparation Method:
Mix the powders (chillipowder,corriander powder,turmeric powder) in 2 glass of water and keep it aside.

Heat oil in a vessel and add fenugreek(Uluva) in to it.When it splutter, add the powder mixture into it.
Add garlic,ginger,kudampuli,curry leaves into the vessel. Once the mixture starts boiling add fish pieces into it. 

Add required sugar and Cover the vessel with a lid.Cook this curry till the fish is cooked well.

Egg Roast

Egg Roast

Egg Roast

Ingredients:-

• Boiled Eggs -2
• Sliced Onions(Length Wise) -1
• Ginger-Garlic paste -1 tsp
• Curry leaves -a few
• Tomato sliced -1/2
• Salt – to taste
• Oil – as needed
• turmeric powder-1 pinch
• Chilly Powder -1/2 tsp
• Coriander powder -1 tbsp
• Garam Masala-1/4 tsp

Method:-

Heat Oil in the pan and add onion,greenchilli and salt.Let it Fry for few minutes.Once the Onion color turn light brown,add tomotato and saute well for 5 minutes.After that ,add chilli powder, turmeric powder, chilli powder and garam masala powder.Mix it well.Just before switching off the stove add boiled eggs into it and stir well.

Garnish with coriander leaves and serve!!

Gobi Manchurian

Ingredients
Cauliflower – 1
Chilli Sauce – As required
Soya Sauce – As required
Tomato Sauce – As required
Corn Flour – As required
Maida Flour/Basin Flour – 4 teaspoon
Onion – 3 (Cut it into big pieces)
Capsicum – 2 (Cut it into big pieces)
Chilli Powder – 2 teaspoon
Turmeric – 1/2 teaspoon
Salt – As required
Oil – As required

Process

Wash and cut the florets of cauliflower into medium size. Make a paste of Corn flour and Maida (if Maida/Corn Flour is not available you can use Basin Flour as well) along with salt and dip the cauliflower in the paste for sometime.Heat the oil and when the oil has become hot, put the cauliflower florets in it and fry it for some time and keep it aside.

In the cooking vessel pour some oil and put the Onion and fry it for 3 minutes (should not be fried too much)
Now add capsicum into it and fry it for 5 minutes.Now pour soya sauce,chilli sause into it and stir it for some time.Add the fried cauliflower into it and stir for some time.Add chilly powder,salt,tomato sauce,soya sause &chilly sauce as required (after tasting the cooked cauliflower) Cook it for some time and remove it from the flame. Serve it along with chappathi.

Aval Vilayichathu

Aval Vilayichathu

Ingredients:

• Aval or Rice Flakes-4 Cup
• Jaggery-2 cup
• Moong Daal(Cherupayar Parippu)-2 tbs
• Shredded Coconut-1 cup
• Ghee-3 teaspoon
• Cardomom- 2 nos
• Dry ginger powder(Chukku)-1/4 teaspoon
• Water -2 cup

Preparation:

• Boil water in a vessel and add the small Jaggery pieces into it.Once the jaggery is melted, strain the liquid.
• Boil this Jaggery syrup in a pan for 10 min.
• Add shredded coconut into this Syrup.(Don’t forget to stir this mixture)
• Once the mixture becomes a thick consistency,Switchoff the stove.
• Add Riceflackes into the mixture.
• Season moong daal with ghee,cardomom & dry ginger powder.
• Mix this well with Aval.

Now Aval Vilayichathu is ready to serve!!

Chicken Cutlet

Chicken Cutlet

Ingredients:

Boneless Chicken Slices (Thin) – 7-8 Pieces.

Ginger-2 Pods(Chop into very thin pieces)

Onions- 2 medium size (Chop into very thin pieces)

Potato-2 Medium Size

Egg-2

Green chilli-3 pieces (Chop into very thin pieces)

Chilli Powder-1/2 Tea spoon

Turmeric Powder- 1/4 teaspoon

Bread Crumbs

Oil

Salt

Curry Leaves

Cilantro Leaves

Preparation:

Cook Chicken nicely.You can cook this in Pressure cooker(3-4 Whistles).After this shred the Chicken Pieces.

Cook Potatoes and mashed it nicely.(Have to make sure that water is completley drained.)

Beat on egg and keep it aside.

Fry Onions,ginger,green chillis into a light brown color

Add chilli Powder & turmeric Powder into this.

After that add salt,Chicken,Potatoesm,Curry leaves and cilantro leaves into this mixture and mix well.

Make this mixture in a desired shape.

Dip these pieces in beaten egg and then ito the bread crumbs.

Fry these pieces(Both sides) in hot oil pan.

Now your Cutlet is Ready!!

Enjoy your Cutlet with Hot tea 🙂

Kerala Fish Fry

Fish Fry

Ingredients:

Fish-4 Pieces(King Fish)
Ginger-1 Pod
Garlic-5 Pods
Chilli Powder-1 tea spoon
Turmeric Powder-1 Pinch
Black Pepper seeds-3 or 4
Salt
Oil-To Fry
Curry Leaves

Preparation:

Crush ginger,garlic,Pepper and Curry leaves and keep it aside.
Clean the Fish and mix the crushed mixture, chiili powder,turmeric powder and salt.

Keep it for 20 minutes so that the spices will blend with the fish
Fry the Fish in Oil.