Peechinga Curry ( Ridge gourd curry) പീച്ചിങ്ങ കറി

It was an experiment after seeing a youtube video on a peechinga curry. But that curry was made with coconut milk and we didn't had coconut milk available at that time to add with so we think of doing something like an experiment by adding channa daal and surprisingly the end product was delicious to chappathy and rice. I am sharing below the cooking method we followed for all of you try once. See below pic of final product.Give us your feedback how you done with that.

Ingredients
Ridge gourd ( പീച്ചിങ്ങ) - 2 big
Onion (സവാള)- 2 big
Green chilli (പച്ചമുളക്)- 4
Ginger garlic paste- 1 table spoon
Chilli powder (മുളകുപൊടി)-2 teaspoon

Coriander powder (മല്ലിപ്പൊടി)- 2 teaspoon
Turmeric powder(മഞ്ഞൾപ്പൊടി)- 1/2 tea spoon
Fenugreek poder(ഉലുവപ്പൊടി)-1 pinch
Asafotida (കായം)- 1 small pinch for taste only
Mustard seed (കടുക്)- 1 tea spoon
Coconut oil (വെളിച്ചെണ്ണ)- 2 table spoon
Shallots (ചുവന്നുള്ളി)- 4 pieces
Curry leaf (കറിവേപ്പില)
Tamarind (വാളൻപുളി)- one small portion almost a small gooseberry size mixed in 1 cup water.
Chana Daal (പരിപ്പ്) one small cup

Preparation

Heat oil in a pan splutter mustard seed and add onion to it and saute until it get a white color. Then add cut pieces of Ridge Gourd to it and saute well. Add green chillies also same time,add salt for taste and saute for 5 min in medium flame. Then add all masala powders to it ( Chilli, turmeric, coriander, fenugreek, asafotida) and mix well in low flame. Then add turmeric water to it and add 2 more cups of water and mix all together and boil it for 10 min in medium flame. 

ON the mean time cook channa daal in a cooker and make it ready to add to this cirry at the end.

One the vegetable cook, add cooked chana daal to it and mix all together well.

In a pan fry some sliced shallots and add half teaspoon chilly powder and fry for few seconds. Add this mix to the cooked curry and mix all together once more and then serve.

Paneer Masala ( Daabha Syle)

Recipie
Paneer- 250 gm
Onion- 2 big ( chopped  into square pieces)
Cinnamon- 1 small piece
Cardamon-2
Clove-2 Nos
Bay leaf - 1 No:
Cumin seed- 2 teaspoon
Ghee- 2 table spoon
Oil- 2 table spoon
Asafotida
Fenugreek leaf( Dried Methi leaf) - one pinch
Bason flour-1 table spoon fried
Yogurt- 2 table spoon
Tomato- 2 Big finely chopped
Green chilli- 4 Nos
Corriandor leaf- for taste


Preparation
Mix fresh paneer  with a pinch of salt, turmeric powder and chilly powder and fry those in a pan. Use ghee and oil each one teaspoon mixed together for frying paneer. Make sure that the paneer is not over fried as it will make the paneer harder. The fried paneer will be looks like the pic below. Keep this fried paneer aside

In a pan heat 1 table spoon ghee & 1 table spoon oil together. Keep low flame and add Cinnamon- 1 small piece, Cardamon-2, Clove-2 , Bay leaf - 1 No:, Cumin seed- 1 teaspoon, asafotida - 2 pinch and heat it.
Add chopped onion to the pan , increase flame,  add salt also and saute well. Add ginger garlic paste 2 table spoon to onion while the onion get half cooked. Once the onion saute well and reach golden color, add red chilli 1 table spoon, coriander 1 table spoon, half teaspoon turmeric powder , asafotida, 2 pinch and  fried Bason flour-1 table spoon and mix well in low flame. Add chopped tomato into this. Mix well until the mix get a golden color. Add enough water to loosen the gravy. Add fried paneer to mix , add split green chillies and coriander leaf  & Methi leaf and mix all together. Cook it until the mix get boiled. Add yogurt at the end and mix well. The curry is ready to serve now.

Mushroom Thoran ( കൂൺ തോരൻ )

Ingredients

Mushroom / ചിപ്പി  കൂൺ   - 300gm

Onion / സവാള  - 2 Nos:

Green chilies/ പച്ചമുളക് -3 Nos

grated coconut/ തേങ്ങാ-1 cup

Mustard seeds/ കടുക് - 1 tea spoon

Turmeric Powder/ മഞ്ഞൾ പൊടി- 1/4 teaspoon

Ginger/ ഇഞ്ചി  -finely chopped- 1/2 teaspoon

garlic/ വെളുത്തുള്ളി finely chopped- 1/2 teaspoon

Preparation

Cut mushroom to long pieces as shown in below picture.

Cook mushroom immersed in 2 cups of water in a pan with a pinch of salt and turmeric powder.

Splutter mustard seeds and add chopped ginger and garlic and saute until brown color. Then add onion and a pinch of salt ans saut until onion become transparent. Also add green chilies while get  onion brown color.  Then add grated coconut to it followed by turmeric powder. Add cooked mushroom to this and mix all together and keep it i heat for one minute and then serve along with rice.

Kerala Chicken Curry

Kerala Chicken Curry ( Chiken peralan/ കോഴി കറി)

This chicken curry we prepared in our kitchen to use as a side dish for fried rice, chappathi, roti etc. It is a spicy dish with thick gravy.
Try this recipe , Enjoy the delicious spicy chicken curry and give us your feedback..

Ingredients
Chicken- 1 kg
Onion- 4-5 sliced
Ginger-chopped
Garlic- 10 pods sliced
Tomato- 1  sliced
Green Chilli- 2 sliced
Turmeric powder- 1/2 tea spoon
Chilly Powder- 1.5 table spoon
Coriander powder- 1.5 table spoon
Garam Masala according to taste
Mustard seed
Oil
Coriander leaf
Curry leaf

Preparation
Heat oil in a pan, splutter mustard seed, add curry leaf, chopped ginger and garlic and saute well until ginger fry. Add  sliced onion to it and a pinch of salt and saute well and while sauteing add green chilies to it and saute onion until it turns brown color.
Lower the flame and on small flame add turmeric, coriander and chilly powder and little garma masala to sauted onion and mix well.
Then add sliced tomato to it saute well until onion all masala and tomato blend together.
Add chicken to this masala mix and mix all well together. Add a little water to help in mixing well and to reach masala to each pieces of chicken.
Add salt for taste and curry leaf and mix together and cook in medium flame for 20min until chicken cook well.Add little garam masala at the end and add coriander leaf to it before taking it from the stove.
Mix all together and serve along with rice or chppathi

Soya Chunks curry ( With peanut paste)

This curry is a delicious side dish for chappathi, poori or porotta.

Ingredients

Soya chunks - 1 1/2 cup

Set-1
Peanut- 2 table spoon
Sesame seeds(white)- 2 table spoon
Grated coconut - 2 table spoon

Set-2
Onion- 2 big sliced
Green chilly - 3 Nos
Dry chilly red - 2 Nos
Tomato- 1 big
Coriander leaf-  for taste
Mint leaf - 2 or 3(optional)
Curry leaf

Mustard seeds- 1 tea spoon
Cumin seed- 1/4 tea spoon
Fenugreek seed- 1/4 tea spoon
Turmeric powder- 1/2 teaspoon
Coriander powder- 2 tea spoon
Chili powder- 2 tea spoon


Soak soya chunks in boiling water with 1 tea spoon of salt and keep it soaked for half an hour .Then drain and squeeze out water.
Fry dry Peanut, Sesame seeds & Grated coconut separately and grind together by adding some water and make a fine paste.
 Heat oil in a pan, splutter mustard seeds, fenugreek seeds and cumin seeds  and then add curry leaves &  dry chilies to it. Add finely sliced onion to it and saute well until onion get brownish yellow color.Add one green chilly while sauting onion. Then add turmeric powder,coriander powder and chili powder and mix all together.
Add the paste made of Set -1 ingredients along with  3 cup of water  and mix all together.
Cook this mix in medium flame for 20 min. After cooking 20 min, the gravy become thick(oil can be seen at the top), then add prepared soya chunks to this gravy and cook for 10min. Add sliced tomato,  2 green chilies, coriander leaves and and mint leaves(optional) to it and cook again for 5 minutes.
The curry is ready to serve now. Have it with chappathi or porotta or poori.

Wheat & Oats Cookie

Ingredients

Wheat flour-  150gm

Butter  - 100gm

Sugar -70gm

Oats -2 table spoon

Crushed nuts(walnut or cashew) - 1 table spoon

Green cardamom -5 nos

Baking powder- 1 tsp

Milk - 2 table spoon

Preparation

Mix well wheat flour and baking powder first(sieve it after to get even mixing).Then add oats,sugar,cardamom powder,crushed nuts and mix all together. Add softened butter to the mix and kneed it  together with adding milk to it to a consistency similar to chapatti dough.Then make shapes with cookie cutter after spreading on a plane surface (Same way of making chapatti) to a uniform thickness (5mm preferred).

 Preheat oven at 200 degree for 10 min. Spread little butter on the tray and keep the cookies in tray. Bake for 25min at 200 degree or until the cookies edge turns light brown..

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CHAKKAKKURU MANGA CURRY (Jackfruit Seed with Mango & coconut)

Ingredients

Jack fruit seed ( Chakkakkuru)- 10 Number

Green Mango- Half small mango cut in pieces.

Grated coconut- 2 cup

Muringakka ( Drumstick)- 1 No: cut into pieces.

Shallots ( Small onion)- 3 Nos.

Green chilies- 2 Nos

cumin seed- 1/2 tea spoon

Mustard seed- 1 tea spoon

Coconut oil- 1 table spoon,

Curry leaf

METHOD

In a pressure cooker cook sliced jack fruit seeds with 3 cup water, salt and turmeric powder until one whistle sounds. Add sliced mango & muringakka (drumstick) and little curry leaves to the half cooked chakkakkuru and boil with pressure cooker lid opened for 5 minutes (until muringakka & chakkakkuru get cooked well). 

Grind together grated coconut, 1 shallot, 2 green chilies, cumin seeds and turmeric powder with 1 cup water.Add this mixture to the boiling chakkakkuru and mango. Cook the whole mix for 10 min.

Heat oil in a pan, Splutter mustard seeds and add some curry leaf and sliced shallots to it and fry well. Add this mixture to the boilig mix of chakkakkuru manga. Chakkakkuru Managa Curry is ready now. Serve hot with rice. 

Vazhuthanga theeyal ( Brinjal Theeyal)

Ingredients
Brinjal- 500 gm
Onion- 4 Nos
Shallots- 2 Nos
Grated Coconut- 2 cup (half coconut grated)
Green chilli-2
Turmeric powder- 1/4 teaspoon
Chilli powder- 1 teaspoon
Corriandor powder- 2 teaspoon
Valan Puli(tamarind)- one small ball soaked in one cup of water for 10 minutes
Oil
Salt

Preparation
Fry grated coconut with sliced shallots to a golden brown color in low flame. Once it  reach golden color, add turmeric powder, chili powder and coriander powder and mix well in low flame for some time . Add salt for taste. Switch off flame and keep this coconut mix for bringing down temperature to normal.

Heat oil in a big pan, Add sliced onion to it and a pinch of salt and saute well until it get translucent.Add green chilies while sauteing onion. Cut bringal into small cubes and add to the pan saute well for 5 minutes. Add tamarind water water to this mix and cook .

Once the coconut mix get cooled, grind it with water in a grinder to make fine paste.Add half teaspoon of roasted fenugreek seed powder to it while grinding.

Add this mixture to the boiling bringal and mix well. Add enough water for getting loose consistency. Cook again the whole mix for 10 minutes. The brinjal theeyal is now ready for eating. Serve hot with chappathi or rice.

HYDRABADI CHICKEN BIRIYAI

Ingredients

Chicken- 1 kg

Rice- 4 cup

Ginger- 1 big piece

Garlic- 8-10 pods

Turmeric powder- 1 teaspoon

Chilly powder- 1 tablespoon

Cinnamon-  5 i inch pieces

Cloves- 5 nos

Cardamom-4 Nos

Onion- 4 Nos

Curd/ Yogurt- 3 table spoon

Lemon juice- from 2 lemon

Mint leaf- 1 hand full

Coriander leaf- 1 hand full

Green chilly- 5 Nos

Oil

Preparation

 Fry finely chopped onion in oil to a golden brown color and keep it aside. Keep aside the fried oil to use it.

Make chicken into pieces. Marinate the chicken with Ginger garlic paste, turmeric powder, chilly powder and add  cinnamon, cloves and cardamom to it.

Add fried onion, Yogurt, Lemon juice, finely chopped mint, coriander leaf and green chilies and oil used for frying onion to the chicken and mix all well again. Keep this marinated chicken for 45 minutes.

Cook rice separately in normal water with salt and ghee in it and keep it aside to drain water ( semi cooking is only required for rice as rice will be again cooked along with chicken during "DUM". Collect the water used for cooking rice in another vessel to use it later during "DUM"

For making the "DUM" in pressure cooker, below instructions should be followed.

Take a pressure cooker and keep marinated chicken on the bottom part of pressure cooker as the first layer. Then pour cooked rice on top of chicken. Mix ghee in the water collected from cooked rice and pour on top of rice. Pour saffron with milk also. Close pressure cooker lid and keep the cooker in low flame for 30min. Provide heat from top of cooker to make the "DUM" process complete. Make sure that the whole process of cooking is in low flame so that rice will not get over cooked. no need to wait until the whistle released from pressure cooker. 

After cooking for 30 minutes in low flame, take out pressure cooker from flame, release pressure from cooker by making it cool, open lid of cooker.

Mix together rice and chicken from bottom to make chicken and its masala spread uniform everywhere.

Serve hot with raitha.

Brocoli Sauted salad

Ingredients
Brocoli- 1 Full
Carrot- 2 Nos
Marrow- 3 Nos
Olive Oil- 2 Table Spoon
Salt

Preparation

Cook brocoly in hot water for only 2 min 30 sec . Add salt on boiling water to get taste. Drain out hot water immediately after 2 min 30 seconds and put it in cold water to avoid over cooking. Then saut those with olive oil in a pan.

Cook carrot for 5 minutes in boiling water and then saute in olive oil. Saute marrow also in hot water for 5 miniutes and saute in in a pan with olive oil until its skin got some brownish burn here and there.

Mix all the three saute vegetables together and the final product ready to eat.

Idly with chmmandi and Sambar

For making soft idly, add cooked rice along with with rice and urud dal while grinding.

Soak 2 cup rice & 1 cup urud dal in water for 4-5 hours. Grind this soaked white rice, urud dal  with  3/4 cup cooked rice with little water. Thus the batter for idly is ready.  Keep in mind that not add much water.
Keep the batter in a container for 6-7 hours or until its volume increases before making idly.
For making idly, add enough salt to the batter for taste and mix well

Pappaya Payar thoran

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.

Godambu puttu ( Wheat puttu)

Wheat puttu

Pappaya payar thoran ( Pappaya + beans with grated cocunut)

Green pappaya



Pappaya payar thoran



Chopped green pappaya