Sunday, 31 July 2011

Mangalore fish curry (Traditional Fare)



Courtesy: Marita Nazareth



INGREDIENTS:
Fish: 250 g (I used Sole fish)

Coconut: 1 ½ cups
Dry red chilli: 12
Coriander seeds: 1 tbsp
Cumin seeds: 1 tsp
Garlic: 4 pods
Turmeric powder: ½ tsp
Onion: 1
Green chilli: 2
Tamarind paste: 1 tbsp
Oil: 1 tbsp
Salt to taste

METHOD:
Clean fish & cut into big pieces, wash well & keep aside.
Grind coconut with red chilli, coriander seeds, cumin, garlic, turmeric, tamarind & half an onion. Slice the other half & sauté with slit green chillies in 1 tbsp oil.
Now, add ground coconut paste. Fry well till raw smell goes.
Pour 2 cups water, let in boil. Add salt.
Drop in fish, cook till oil clears on top.
Best served with rice.

Friday, 29 July 2011

Spicy Squid Rings (Party Menu)


INGREDIENTS:
Squids: 200 g cut into rings
Plain flour: 4 tbsps
Cornflour: 2 tbsps
Pepper powder: 1 tsp
Salt to taste
Oil: for frying

METHOD:

Mix plain flour, cornflour, pepper powder & salt.
Toss squid rings in flour, shake off excess & deep fry.
This can be served as a starter at a party, but make sure it is fried just before serving.
Serve with sauce.

This recipe has been tried by keerthi who sent me this picture.

Thursday, 28 July 2011

Shark-Drumstick Sambol (Traditional Fare)


This is a special recipe from coastal Quilon, Kerala.
INGREDIENTS:
Shark fish: 500 g
Drumstick leaves: 2 cups
Coconut: 1 ½ cups
Garlic: 1 clove crushed
Green chilli: 6
Shallots: 10
Turmeric powder: ½ tsp
Pepper powder: ½ tsp
Mustard seeds: ½ tsp
Curry leaves
Coconut oil: 2 tbsps
Salt to taste

METHOD:
Skin shark, cut into pieces, wash well & cook with salt & turmeric powder. Cool, debone & keep aside.
Coarsely crush coconut, green chilli & shallots.
In a big bowl, mix fish, drumstick leaves, crushed coconut masala & salt. Keep for half an hour.
Heat oil in a wok, splutter mustard, add curry leaves & garlic. When fragrant, add the fish-drumstick mix. Stir well. Cover & cook for some time. Dry it well on slow fire. Sprinkle pepper powder.
Serve with rice.                
 

Wednesday, 27 July 2011

Ladies finger Masala (Maami's Corner)




INGREDIENTS:
Ladies finger: 250 g cut into 1 ½ “pieces
Onion: 2 sliced
Green chilli: 2 chopped
Curd: 100 ml (not sour)
Red chilli powder: ½ tsp
Turmeric powder: ¼ tsp
Cumin powder: ¼ tsp
Garam masala powder: ½ tsp
Tomato: 2 chopped
To roast & powder:
Poppy seeds: 1 tbsp
Water melon seeds: 1 tbsp
For tempering:
Fenugreek: ¼ tsp
Cumin: ¼ tsp
Aniseed: ¼ tsp 
 Oil: 1 tbsp +5 tbsps for frying

METHOD:
Dry roast poppy seeds & water melon seeds, cool & powder.
Fry sliced onions brown in 5 tbsps oil, grind & keep aside.
Now, fry ladies finger in remaining oil & remove on to a plate.
In the same pan, add fenugreek, cumin, aniseed, chopped green chillies & tomato.
Sauté well, add chilli powder, turmeric, garam masala, & cumin powder. Now, add ground onion, poppy- melon seed paste.
Last, pour whisked curd. Stir well, drop in fried ladies finger.
Cover & cook for 5 minutes.
Serve with rotis.

If water melon seeds are not available, use cashew nuts instead. 

Tuesday, 26 July 2011

Stuffed Pomfret (Party Menu)


INGREDIENTS:
Pomfret: 1 (about 500 g)
Oil: 1 tbsp

To grind:
Shallots: 10
Garlic: 6 pods
Ginger: 1” piece
Pepper: ½ tbsp
Cumin seed: ½ tsp
Turmeric powder: ¼ tsp
Red chilli powder: 2 tsps
Mustard seeds: ½ tsp
Vinegar: 2 tbsps
Dried shrimps: 1 tbsp (optional)
Salt to taste

METHOD:
Grind all the above ingredients.
Clean & keep fish whole. Slit the fish from its sides into 2 without separating.
Smear fish with ground paste, both inside & outside. Keep aside to marinate for an hour.
Heat 1 tbsp oil in a non-stick pan, place fish, cover & cook. Flip over to cook the other side too. Brown both sides evenly & serve with salad. 

Monday, 25 July 2011

Cashew-Prawn Masala (Quick Fix)


INGREDIENTS:
Prawns: 250 g
Cashew nuts: 100 g
Kashmiri chilli: 10
Garlic: 2 cloves
Tomato: 2 ripe ones
Ginger: a small piece
Aniseed: 1 tsp
Tomato ketchup: 1 tbsp
Green chilli: 2 slit
Oil: 2 tbsps
Salt to taste

METHOD:
Soak kashmiri chilli in hot water for ½ an hour & grind with garlic, ginger, tomato & salt.
Heat oil, fry cashew nuts & remove. Add aniseed & ground paste.
Sauté well till oil clears on the sides of pan.
Add tomato ketchup, green chilli & prawns.
Cover & cook till prawns are done. (about 5 minutes.)
Last add fried nuts, adjust salt & serve.

NOTE: Kashmiri chillies are less pungent & gives the dish a nice colour. If using ordinary chilli, cut down on the numbers. 


Friday, 22 July 2011

Mutton Biryani (Party Menu)

This is my version of the Kacchi gosht ki biryani. This recipe is different from the biryani we are used to in that partially cooked rice is topped over raw marinated mutton & cooked on slow fire. Definitely worth a try!


INGREDIENTS:
Basmati rice: 750 g
Mutton: 1 kg
Ghee: 100 ml
Saffron: a pinch soaked in ½ cup milk

Marinade:
 Onion: 10 fried
Ginger paste: 1 tbsp
Garlic paste: 1 tbsp
Green chilli crushed: 10
Mint leaves: a handful chopped
Coriander leaves: a handful chopped
Curd: 1 cup
Chilli powder: 2 tsps
Turmeric powder: ¼ tsp
Cinnamon stick: 1” piece
Cloves: 6
Cardamom: 4
Lemon juice: 2 tbsps
Raw papaya paste: 2 tbsps
Salt to taste
To garnish: coriander leaves
                     Boiled eggs
                      fried onions

METHOD:
Marinate mutton with all the ingredients in" Marinade" for a minimum of 2 hours (I keep it overnight in the refrigerator).
Cook rice in excess water till half done, with salt, 4 slit green chillies & a few whole spices. Drain & keep aside.
Put the marinated mutton into a heavy bottomed vessel, top with cooked rice, level it, sprinkle the saffron infused milk.
Mix ghee into a cup (200 ml) of hot water (you can use the water from cooking rice).Pour it over the rice, put coriander leaves, fried onions. Cover rice with  aluminium foil & secure with a lid.(Steam should not escape.)
Place on stove, over high flame for 10 minutes.
In the meantime, heat a tawa, place the biryani vessel on it & cook on slow fire for an hour.
(The tawa helps retain low temperature hence the mutton is soft & juicy.Rest the biryani for half an hour before serving.

Serve with salad & date/chilli chutney.

 Chilli chutney: green chilli: 100 g slit
                         tamarind paste: 1 tbsp
                         Jaggery: 2 tbsps
                         Red chilli powder: 1 tsp
                         Oil: 2 tsps
                         salt to taste
Saute green chilli in oil, add tamarind, jaggery, chilli powder & salt.Pour 1 cup (200 ml) water.Boil till thick. Substitute  green chilli with dates for date chutney.

Pork Thoran (Traditional Fare)

                                           Courtesy: Reno Fernandez        


INGREDIENTS:
Pork:  500 g cubed
Raw Banana: 2 cubed
Coconut:  1 Cup
Green Chilli:  6
Shallots:  100 g
Garlic:  6 pods
Cumin:   ¼ tsp
Turmeric powder:  ½ tsp
Pepper powder:   1 tsp
Mustard seeds:  ½ tsp
Dry red chilli:  3
Curry leaves   a few
Oil: 1tsp
Salt to taste

METHOD:
Marinate pork with quarter teaspoon turmeric powder and salt for one hour.
Make a coarse paste of coconut, green chilli, garlic, half the shallots, cumin and turmeric powder. Keep aside.
Cook pork with one cup (200 ML) of hot water. When almost done, put in the cubed banana and cook till tender.
In another pan, heat one tsp of oil, splutter mustard seeds, add red chilli cut into two, shallots & curry leaves.
Now add masala paste and fry till fragrant.
Put in the cooked pork, dry it well, and sprinkle pepper powder.
Serve with Rice & Rasam. 

Friday, 15 July 2011

Fish cutlet (Traditional Fare)

Courtesy: Rosaline Xavier

INGREDIENTS:
Fish: 500 g
Onion: 2(chopped)
Spring onion: 2(chopped)
Coriander leaves: 2 tbsps (chopped)
Green chilli: 6 (chopped)             
Ginger: 1” piece (chopped)
Garlic: 5 pods (chopped)
Turmeric powder: ½ tsp
Pepper powder: 1 tsp
Potato: 2 (boiled & mashed)
Egg: 1
Bread crumbs: 1 cup
Vinegar: 1tbsp
Oil: 1 tbsp + for frying
Salt to taste

METHOD: 
Cook fish with salt, vinegar & turmeric powder. Debone, keep aside.
Heat 1 tbsp oil, fry onion, ginger,  garlic & green chilli till light brown.
Add pepper powder, flaked fish & salt. Stir well.
Take off fire & add spring onion & coriander leaves.
Cool well & mix in mashed potatoes.
Shape into rolls, dip in beaten egg, coat with bread crumbs & deep fry till golden brown.
Drain on absorbent paper.
Serve with salad & sauce.



Tuesday, 12 July 2011

Jackfruitseed Podimas (Maami's Corner)

Locally called Chakkakuru podimas, is made during the summer months when jackfruit is in plenty. It is also teamed with drumstick & raw mango with or without prawns, to make tasty curries. Households dry & store this seed for use when not in season.



INGREDIENTS:
Jackfruit seeds: 500 g
Coconut grating: 1 cup
Green chilli: 6
Onion: 1 (chopped)
Cumin seeds: ½ tsp
Turmeric powder: ½ tsp
Mustard seeds: ½ tsp
Black gram dal/urad dal: 1 tsp
Curry leaves: few
Coconut oil: 2 tbsps
Salt to taste

METHOD:
Peel off the outer white skin of the jackfruit seed. Wash well & cook with ¼ tsp turmeric & salt in 2 cups water.
Drain off excess water, cool & coarsely crush the seeds. Keep aside.
Make a rough paste of coconut, green chilli & cumin seed & ¼ tsp turmeric powder.
Heat oil in a pan, splutter mustard seeds, add urad dal, onion, masala paste & curry leaves.
Sauté well & add the jackfruit seeds. Stir well till dry.
A good side dish for rice.

Sunday, 10 July 2011

Pork Vindaloo (Traditional fare)

This is an elaborate vindaloo recipe, probably, how it should be really made. Make it for a party & watch your guests clean the dish for you!


INGREDIENTS:
Pork: 2 kgs (cut into cubes)
Onion: 6
Garlic: 4 cloves
Ginger: 2” piece
Red chilli powder: 4 tbsps
Turmeric powder: 1 tsp
Mustard seeds: 2 tsps
Fenugreek: ¼ tsp
Cumin seeds: 1 tsp
Cinnamon: 1”piece
Star anise:2
Mint: 4 sprigs
Jaggery: 2 to 3 tbsps
Tamarind paste: 1 ½ tbsps
Vinegar: 50 ml
Salt to taste

METHOD:
In a large pan, put in pork, salt & turmeric powder. Stir till all the water oozes out & the pork fries in its own fat. (This will take about an hour.)
Remove pork & pour off all the fat except 6 tbsps.
Skewer the onions & roast over an open flame till well burnt. Peel the skin & grind with garlic, ginger, chilli powder, mustard seeds, cumin seeds & fenugreek using vinegar.
Into the same pan that the pork was fried, add ground paste, cinnamon & star anise. Saute till fat clears on the sides of the pan.
Now, put in fried pork pieces. Stir well & pour 4 cups (about 800 ml) of hot water & salt.
Cook till pork is tender. Last, add chopped mint, tamarind & jaggery.
This preparation tastes better if made a day in advance.
Serve with rice/rotis.

Chicken vella Korma (Party Menu)

This korma is different not only in colour but also in flavour.Here, I have used copra & dry water melon seeds for the gravy instead of the usual coconut & cashewnut paste.  



INGREDIENTS:
Chicken: 500 g
Coconut: ½ (grated)
Green chilli: 6
Pepper: 1 tsp
Aniseed: 2 tsps
Garlic: 10 pods
Ginger: 1” piece
Cloves: 3
Water melon seeds: 2 tbsps
Onions: 2 (sliced)
Tomatoes: 2 (sliced)
Coriander leaves: 1 tbsp (chopped fine)
Curry leaves: a few
Oil: 3tbsps
Salt to taste

METHOD:

Heat 1 tbsp oil, add 1 tsp aniseed, pepper, garlic, ginger, cloves, green chilli, water melon seeds&  coconut.
Fry till fragrant. (The colour should not change, otherwise you won’t get the white colour.)
Grind to a smooth paste.
Heat  remaining oil in a pan, fry onions, 1 tsp aniseed & curry leaves.
Now add tomatoes & coriander leaves, fry till tomatoes soften.
Cut chicken into medium sized pieces, add to pan along with ground paste & 1 cup water .Cover & cook till done.
Add salt.
Serve this kurma with pulao, or naan.
You can also substitute tomatoes with curd & make it whiter.

Wednesday, 6 July 2011

Red fish curry/Meen Vevichathu 1 (pacha masala) Traditional Fare



This is a different version of the meen vevichathu, spicy & a good accompaniment for tapioca preparations.
                                          Courtesy: Rosaline Xavier

INGREDIENTS:
Fish: 500 g
Whole red chilli: 10 or 2 tbsps chilli powder
Coriander seeds: 1 tbsp or 1 tbsp coriander powder
Cumin seed: 1 or 1/2 tsp cumin powder 
Turmeric powder: ¼ tsp
Shallots: 10
Ginger: 1” piece
Garlic: 6 pods
Tamarind pulp: 1 tbsp
Curry leaves
Coconut oil: 2 tbsps
Salt to taste

METHOD:

Grind red chilli, coriander, cumin & turmeric powder to a smooth paste. Keep aside.
Coarsely crush shallots, ginger, garlic & curry leaves.
In a pan, mix the masala paste, crushed onion, tamarind pulp & salt.
Add 2 cups water (400 ml), fish & bring to boil.
Cook on low flame till fish is done.
Pour coconut oil over curry.
Keep covered for some time before serving.

Green gram dal rasam / The South Indian Soup. (Maami’s Corner)


Rasams have been a regular part of the Kerala, or rather South-Indian diet, both for vegetarians & non- vegetarians, alike. There are umpteen varieties, like lemon, tomato, pineapple, tamarind & dal rasam, for instance. In most dal rasams , the dal is cooked as and when the rasam is prepared.For this recipe, however, we can roast, powder & store the dal & use as and when required.    

                                          Courtesy: Seethalakshmi Mani

INGREDIENTS:
Green gram dal: 3 tbsps
Onion: 1 chopped fine
Tomato: 1 chopped fine
Garlic: 6 pods
Green chilli: 2
Turmeric powder: ¼ tsp
Tamarind pulp: 1 tbsp
Asafoetida: ¼ tsp
Mustard seeds: ½ tsp
 Dry red chilli: 2
Curry leaves few
Coriander leaves: 2 tbsps chopped
Oil: 2 tsps
Salt to taste
Jaggery:  a small piece

METHOD:
Dry roast green gram dal till dark brown, cool & powder.
Crush garlic & green chilli with a few curry leaves. Keep aside.
Heat oil in a deep pan, splutter mustard seeds, add red chilli & onion.
Put in asafoetida, turmeric powder, crushed garlic-chilli- curry leaves paste.
Fry well till fragrant .Now, .add chopped tomato .Saute till soft.
Mix tamarind pulp in 2 cups (400ml) water & pour into pan. Let it boil.
Put in the dal powder & stir well, simmer on low flame.
Add the coriander leaves & jaggery.
Adjust salt .Serve with rice.

By itself, a good appetizer too!

Tuesday, 5 July 2011

Yam Kebab with garlic chutney (Maami's Corner)



                                           Open source.

INGREDIENTS:
Yam: 200 g parboiled & grated
Green gram: 100 g (sprouted)
Cumin: 1 tsp
Ginger: 1” piece
Green chilli: 6
Garlic: 3 pods
Salt to taste
Oil: 3 to 4 tbsps

METHOD:
Grind sprouted gram, green chilli, cumin, ginger, garlic & salt to a coarse paste.
Mix in grated yam. Divide into small balls.
Heat 1 tsp oil in a pan. Flatten each ball & shallow fry.
 Pour a little oil all around the kebab & cook till evenly brown on both sides.
Serve with sauce or garlic chutney.

Garlic chutney:
Garlic: 2 cloves
Red chilli: 10
Shallots: 5
Oil: 1 tbsp
Tamarind pulp: 2 tsps
Salt to taste                                                                                                                                                                                                                                                      
Heat oil, fry chilli, garlic & onion till light brown.
Grind with tamarind & salt. Serve with Kebabs.
Serve with yam kebabs.
 

Sunday, 3 July 2011

Red fish curry/Meen Vevichathu -2 (Traditional Fare)

In days of old, this fish curry was inevitably served at all Kerala Christian marriage receptions. It was prepared a few days before the function and warmed every day till serving.
                                        

                                                    Courtesy: Elsie Morris



INGREDIENTS:
Fish: 500 g
Red chilli powder: 2 tbsps (preferably Kashmiri chilli)
Turmeric powder: ¼ tsp
Fenugreek powder: ¼ tsp
Pepper powder: ½ tsp
Kokum or kodampuli: 4 pieces
Ginger: 1 tbsp (grated)
Shallots: 6 (chopped)
Green chilli: 4 (slit)
Curry leaves
Coconut oil: 2 tbsp or any cooking oil
Salt to taste

METHOD:
In a big earthen ware (curry chatty), put in all the ingredients except fish.
Mix well, with your hands.
Keep aside for 10 to 15 minutes.
Then, pour a cup & a half of water (300ml) & add fish, stir well & put on fire.
Once it boils lower flame, cook till oil clears on top of curry.
Rice,Pullissery & this red fish curry,is an excellent combination. 

Friday, 1 July 2011

Beef Roast (Traditional Fare)


INGREDIENTS:

Beef: 1 kg (preferably rump)
Pepper powder: 1tbsp
Red chilli: 6
Garlic-ginger paste: 1 tbsp
Vinegar: 1 tbsp
Garam masala powder: 1 tsp
Soy sauce: 1 tbsp
Sugar: 1 tsp
Salt to taste
Oil: 2 tbsps

METHOD:
Marinate beef with pepper powder, ginger-garlic paste, vinegar, sugar, soy sauce, garam masala & salt for 4 to 5 hours.
Heat oil in a pressure cooker, brown the chunk of meat till evenly coloured all over.
Add a cup (200 ml) of hot water, the red chillies & pressure cook for 30 minutes.
Evaporate excess gravy, if any.

TO SERVE:
Onion: 2 sliced fine
Green chilli: 2
Capsicum: 1 sliced fine
Pepper powder: ½ tsp
Oil: 1 tbsp
Salt to taste
In a frying pan, heat oil. Add sliced onion, chilli & capsicum. Fry till transparent. Add salt & pepper.
Slice cooked beef into thin slices, against the grain, & add to pan. Stir well.
Serve with fried potato wedges.

Note: You can use sweet soy sauce, for the marinade, & avoid the sugar.