Nellikka Achar- നെല്ലിക്ക അച്ചാർ (Gooseberry Pickle / Amla Pickle)

നെല്ലിക്ക അച്ചാർ- Nellikka Achar / Amla Pickle/ Goose berry pickle

Fresh Nellikka / Goose berry

Ingredients

Nellikka ( നെല്ലിക്ക) / Gooseberry- 1/2 kg

Ginger (ഇഞ്ചി ) - 1 Inch piece finely chopped

Garlic (വെളുത്തുള്ളി ) - 1 bulb chopped

Fenugreek powder( ഉലുവ പൊടി )- 1/2 tea spoon

Mustard seed (കടുക് ) - 2 tea spoon

Red chilli powder (ചുവന്ന മുളക് പൊടി) n- 3 table spoon

Turmeric powder (മഞ്ഞൾപ്പൊടി) - 1/4 table spoon

Gingelly oil (നല്ലെണ്ണ)- 4-5 table spoon

Vinegar ( വിന്നാഗിരി )- 1 table spoon

Curry leaves (കറിവേപ്പില ) 

Salt (ഉപ്പ് )

Preparation

Cook Nellikka in a pot of water with 2 table spoon salt for 5 minutes. Make sure that it is not over cooked. Drain out water and keep the cooked Nellikka aside.

Heat oil in a pan, splutter mustard seed, add curry leaf and then ginger. Saute ginger until it turns slight brown and then add garlic to it. Don't let garlic to change colour, reduce flame to the lowest and add fenugreek powder, turmeric powder and then chilli powder, Mix all together and then add vinegar to the mix .Add cooked Nellikka( gooseberry) to it. Remove seeds of nellikka if required. Mix all together for 2 minutes and switch off the flame. The pickle is ready, Keep pickle  in a  closed dry container after getting cooled for long life.

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Chicken Varutharachadu

Ingredients

Chicken – 1 kg

Onion- 2 Big

Ginger- 1 table spoon

Garlic- 1 table spoon

Turmeric powder-3/4 tbl spoon

Coriander powder- 2 ½ tbl spoon

Chilly powder- 2 ¾ tbl spoon

Pepper powder- 1 tbl spoon

Grated coconut- 1 cup

Mustard seed- 1 tea spoon

Coconut oil

Curry leaf

Preparation

Cut chicken into small pieces and marinate it with salt, ½  tbl spoon turmeric powder & 1 tbl spoon chill powder and keep it aside for 1 hour. In a pan fry  grated coconut until it turn golden brown color and then add ¼ tbl spoon turmeric powder, 2 ½  tbl spoon  coriander powder & 1¾  tbl spoon chilly powder, salt and sauté well in low flame. Keep it aside for cooling and then grind it to make a thick paste.

Heat oil in a pan splutter mustard seeds, add curry leaf and then ginger and sauté well. Add then chopped onion , add some salt and sauté well until it turns translucent. Add chopped garlic to it and sauté well for 1min more. Add pepper powder to it and then add marinated chicken and grinded coconut paste. Mix all together and add some water to the mixture and cook well until done. Suitable for eating with chappathi / porotta or with rice.

Mutton Curry

Mutton curry

Dates Pickle

DATES PICKLE 

Ingredients
Fresh dates as shown in picture- 30 Nos.
Lemon small- 10 Nos
Garlic- 1 big full.
Ginger- 1 inch big piece
Chili powder- 3 and 1/2 table spoon
Turmeric powder- 1/2 tea spoon
Fenugreek powder- 1/2 tea spoon
Mustard seeds
Vinegar- 3 table spoon
Gingerly Oil- 3-4 table spoon
Salt

 

Fresh Dates

Preparation

Remove seed from dates and slice one date in long direction to 4 pieces. Marinate the dates with salt and keep aside for 4 hours.

Steam lemon in a vessel for 3 minutes. Make sure that lemon didn't get broken. Take it out of vessel, keep for cooling and then clean the surface of lemon with a white cotton cloth. Cut this cleaned  lemon into 6 pieces and keep it aside.

Heat oil in a pan splutter  mustard seeds. Add chopped ginger and sliced garlic to it and saute well. Lower the flame to the least and then add turmeric, chili and fenugreek powder to it and mix well. Add salt for taste.

Add vinegar to this masala and mix well. Add dates and lemon to this masala and mix all together.

Switch off the flame and keep it aside for cooling. Pickle is ready now. Transfer the pickle to a dry container, close lip properly and keep for one week before using.

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Green peas curry

Soon you can expect the simple method of preparing greenpeas curry in kerala style..

Egg Puff ( Comming soon)...

Egg puff preparation in an easy way..Comming soon...

Cauliflower Potato curry

Ingredients

Cauliflower- half kg
Potato- 1 big
Onion- 1 big
Ginger- a small piece
Garlic- 2 pods
Green chilly- 3 Nos
Chilly powder- 1 and 1/2 teaspoon
Coriander powder- 1 and 1/2 teaspoon
Turmeric powder- 1/4 tea spoon
Cardamom - 2 nos
Cumin seed- 1/2 teaspoon
Pepper powder- 1/2 teaspoon
Mustard seeds
Curry leaf
Coconut oil


Preparation
Heat oil in a pan, add mustard seeds and curry leaf. Add sliced onion, chopped ginger , garlic and green chilly to the pan and saute well until its done, then add sliced tomato and saute well until it become creme.  Add then chill, coriander and turmeric powder to it and saute well. Add then  sliced cauliflower and potato to it and mix with the gravy well. Add enough salt for taste. Add then boiled water to make  enough gravy and mix all together well. Close pan with lid and keep it in medium flame to cook for 10 min. Add powdered cardamom and cumin seed to it and cook again for 5 min. Serve hot along with rice or chappathy. Add coriander leaf at the end if you like that flavor.