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

Mathanga Payasam ( Pumpkin payasam /dessert)

Prawns Roast ( Chemmen Ularthiyadu) ..Comming soon..

Recipe comming soon.....

Chicken Sausage roast ( Kerala style)

Ingredients

Chicken Sausage- 500gm
Onion- 2Nos
Ginger - 2 teaspoon finely chopped
Garlic- 2pods
Tomato- 1 medium size
Chilly powder- 2 teaspoon
Coriander powder- 1 teaspoon
Turmeric powder- ¼ teaspoon
Pepper powder- 1 teaspoon
Garam Masala- 1 teaspoon
Mustard seed
Coconut oil
Salt for Taste

Preparation

Slice Chicken sausage into small pieces and fry it in a pan with little oil . Make sure that sausage didn’t get over fried. Just remove it from flame once it get little bulge and keep it aside.

Heat oil in a pan, splutter mustard seed, fry curry leaf, add chopped ginger and sauté it until turns brown, then add finely chopped garlic and sauté well. Add sliced onion to it,little salt and sauté well until it become transparent. Add chopped tomato to it and sauté well again until it become paste. Then add chilly powder, coriander powder and turmeric powder and mix well. Add 3 cup hot water to it and mix all together and boil it for 2 minutes. Add fried sausage to it and mix it with the gravy. Close lid of the pan and cook it for 5 minutes. Mix it in between to avoid burning at bottom. Also add pepper powder and garam masala powder while mixing in between. Remove it from flame after 5 minutes. The yummy sausage roast is ready to serve now. Have it with rice or chappathi.

Kerala Dum Biriyani (Chicken Dum Biriyani)

Ingredients

Basmathi rice- 3 1/2 cup

Chicken - 1 kg ( Clean and cut into pieces of 40mm size approx..)

Onion - 5 medium size

Green chilli- 8 Nos

Tomato- 2

Ginger- 1 inch-piece

Garlic- 6-8 pods

Turmeric powder- 1 teaspoon

Pepper powder- 1/2 tea spoon

Lemon- 3 Nos

Coriander leaf - Chopped
Pudina leaf ( Mint leaf)- Chopped

Garam Masala - Cinnamon (Karuva  patta), Clove (Grampoo), Pepper( Kurumulaku), Cardamom ( Elakkaya), Anise ( Thakkolam),  Fennel(Perum jeerakam) heat all together except fennel for 1 minute and add fennel at the end just to heat for few seconds and grind all together.

For frying in ghee
Cashew nuts- 20 nos,

Carrot- 1 No: Cut into tiny square pieces

Beans- 5 Nos: sliced

Onion- 1( sliced thin)
Dried grapes ( kismis)- 2 table sppon

Fry all these individually with ghee in a a frying pan and keep it aside

Preparation

Clean and cut the chicken into small pieces of approximately 40mm size and mix it with 1/4 teaspoon turmeric powder and squeezed lemon juice ( 1 1/2 lemon) to it marinate well and keep it aside.

Preparation of chicken masala

Heat oil& ghee together ( 1 1/2 teaspoon each) in a pan and put the thin sliced onion to it and saute well. Add sliced tomato to it when onion become white colour. Saute well until tomato get mixed with onion well. Add chopped green chilli to it and saute for 1 minute, add chopped ginger to it and saute again for 2 minutes and then add chopped garlic to it and saute and mix well for 2 minutes. Add 1 teaspoon turmeric to it and mix well.Add the marinated chicken pieces to it, add salt and keep the pan closed and cook it for 10 minutes. Add pepper powder, sliced coriander leaf and mix well. Add Garam masala (1 tea spoon) to it and mix well.Keep it closed in flame for 5 minutes more and keep it aside.

Preparation of rice

Fry washed rice in a pan with ghee. Don’t allow the rice to change colour. Just for getting the rice warm and little dry.

Take1 1/2 ltr  water in a deep bottom vessel, add 2 piece each of cinnamon , cardamom, clove and anise ( Thakkolam) to it with 1 lemon juice and salt 3 teaspoon. When the water get boiled, add fried rice to it. Boil it for 10 min to get the rice cooked. Don’t let the rice get over cooked and get stick. Better to turn off the flame when rice get cooked 75%. Drain off the water from the vessel and spread the rice in a cloth to get it dry

Preparation of dum

Take a deep vessel, ( Make sure that the vessels lid is flat ) heat it and spread all inside the vessel with ghee. Make a small layer of rice in bottom and spread a pinch of fried, cashew, kismis, carrot , beans , onion and coriander leaf & pudina leaf obove that. Add cooked chicken masala( 3 chicken pieces) with masala above rice. Add next layer of rice above chicken layer. Add again fried cashew, kismis, carrot , beans , onion and coriander leaf & pudina leaf followed with chicken layer. Continue the layers until rice and chicken finish. make surre that the top layer is of rice.

Close lid of the vessel and seal it with plain flour paste on edges of lid to avoid steam from going out.

Heat this vessel in low flame and take boiled water in another flat bottom vessel and keep it above the flat lid of the vessel with dum to give heat from top. Keep this in flame for 15 minutes to get the dum biriyani get ready. After that, take it out from flame and open lid and mix all together. Biriyani is ready to serve now. Serve hot with pappadom, salad and lime pickle.

                                                    
                                                                                               Courtesy: Anuachachan & Smitha chechy

മുരിങ്ങയില തേങ്ങ അരച്ച കറി/ Muringayila thenga curry ( Drumstick plant leaf curry)

Ingredients:

Moringa Leaves (മുരിങ്ങയില) - I small bunch (take leaf separately from stem)

Coconut - half coconut

Shallots-7 nos

Cumin seeds - 1/4 tsp

Turmeric pdr- 1/4 tsp

Red chilly- 3 nos

Mustard seeds- 1 tsp

Coconut oil- 2 tbsp

Salt

Preparation:

First grind grated 1/2 coconut with turmeric powder,Shallots(4 nos) and cumin seeds (make sure that it wont become  fine paste) and  keep it aside.

Heat oil in a pan,splutter mustard seeds,shallots(3 nos),red chilly then add moringa leaves to it and saute it well.Then pour the above grinded paste(add water to make it little bit loose)to it.Just heat it .Off the flame not to make it boil.Moringa Leaf curry ready...

                                                                                                                                  Courtesy : Mummy

Kappa Biriyani / Ellum Kappayum ( Tapiocca & meat)

 

Ingredients

For Kappa Base

Kappa ( Tapioca) – 1kg

Turmeric powder-1/4 tea spoon

Grated coconut-1 Cup

Shallots- 4 Nos

Green Chilly-3 Nos

Cumin Seed- 1 pinch

Garlic- 1 pod

For Meat  Masala

Chicken / Beef with bones – ½ kg

Shallots – 10 Nos

Ginger- Small piece

Garlic- 2 pods

Chilly powder- 2  tea spoon

Coriander powder- 1 ½  tea spoon

Turmeric powder- ¼ tea spoon

Garam Masala- 1 tea spoon

For seasoning

Shallots- 2

Mustard seeds- 1 tea spoon

Curry leaf
Dried chilli- 3 Nos

 

Preparation

Part-1

Peel off the skin of tapioca and cut into small square pieces of approx 20mm size. Clean it properly with water and cook it in water until kappa become soft. Make sure that water is more than enough to immerse full kappa inside. Add salt and turmeric powder to it when kappa become almost cooked. Once it is fully cooked, drain off the water from it completely and keep it aside. Grind together grated coconut, shallots ,garlic, green chilies and cumin seeds ( Just need to crush only)

Part-2

Cut the chicken or beef with bones into small pieces, marinate it with grinded garlic, ginger , chilly powder, coriander, turmeric powder, salt and lime juice ( ½  lemon). Keep it aside for 1 hour. Heat oil in a pan, splutter mustard seed, add curry leaf and add sliced shallots to it and sauté well until it become white colour. Add garam masala powder and then add marinated chicken to it and mix well. Cook it in a pressure cooker until done. ( 3 whistles will be enough).

Final part

Mix together cooked tapioca, grated coconut, and cooked chicken masala in a big vessel. Give low flame to the vessel to keep the mix hot while mixing. Heat oil in a pan, Splutter mustard seeds and fry curry leaf, shallots & dried chilli for seasoning. Add this seasoning mix to the tapioca meat mix. Kappa biriyani / Ellum kappayum is ready to serve.

Vellarikka moru curry ( Cucumber & curd curry)-വെള്ളരിക്ക മോര് കറി

Vellarikka/ Kerala Cucumber-250gm

(Cucumber or Ashgourd can be used) 

S'hallots-8

Jeerakam/cumin seed- 1pinch

Curd -1 1/2cup

Green chilly-3

Dry red chilly-4

Uluva/ Fenugreek seed-1 pinch

Chilly powder-1/2teaspoon

Mustard seed- 1pinch

Turmeric-1/4teaspn

Grated coconut-1/2cup

Salt-for taste

OIl- 1 table spoon

Curry leaves

Vellarikka (Kerala Cucumber)

Grind grated coconut, cumin seed, shallots(3no’s) & green chilly with little water to a fine paste & keep it aside.

Remove the skin of Ash gourd/ Cucumber , cut it into small cubes. Cook cucumber  with turmeric, chilly powder ,little salt and water till it becomes tender. Now add the grinded paste to this and mix well. Stir the mix in low flame till its raw smell goes. Now add curd to this and mix well .Stir it  until steam come from top(don’t boil it ). 
 Heat oil in a pan and add fenugreek seed (uluva),mustard seed, curry leaves ,shallots(5) & dry red chilly to this one by one &saute it. Turn off flame and add this to the above curd mixture and mix well. Vellarikka moru curry or Kumbalanga pulisserry is ready.

Vazhakka payar thoran (Raw banana with red gram)

Ingredients

Raw Banana- 3 Nos

Vanpayar/ Red cowpeas/ Red gram- 1cup

Shallots- 4 Nos

Green chilies- 4Nos

Grated coconut- 1 cup

Turmeric powder- ¼ tea spoon

Cumin seed- 1 pinch

For seasoning

Mustard seeds, curry leaf, dry red chilly & coconut oil

Preparation

Peel of banana skin and cut it into square pieces. Wash it with water and keep it immersed in water until it take for cooking. Cook vanpayar ( Red cowpeas) in cooker with enough water and salt for 10 min or wait for 3-4 whistles from pressure cooker. Drain off water and keep it aside. Cook banana in a pan with pinch of turmeric powder, salt, curry leaf and  enough  water to immerse it. Once banana become soft, drain off excess water.  Grind together coconut, shallots, garlic, green chilly & cumin seed in a grinder. Make sure not grind too much. Mix together cooked vanpayar, raw banana & grinded coconut mix. Keep the mixture in a pan and heat it for 2 min.

Seasoning

Heat oil in a pan, splutter mustard seed, sauté well shallots & curry leaf until shallots get crispy. Add this to the banana vanpayar mix. Now the delicious thoran is ready to serve.



Kovakka thoran (Tendli with coconut)

Ingredients

Kovakka ( Tendli)- Cut into small square pieces- 2 cup

Grated coconut- 1 cup

Chuvannulli (Shallots )- 6-7 pods ( skin removed and cut into 4 pieces)

Green chilli-  2 Nos

Turmeric powder- ¼ tea spoon

Garlic- 1pod

Mustard seed

Coconut oil

Curry leaf

Preparation

Wash and cut kovakka into square pieces. Heat oil in a pan, splutter mustard seeds, add curry leaf and then add cut shallots to it. Saute  it until it shallots become transparent. The add grated coconut to it. Add turmeric powder, salt and green chilies to it. Mix all together for 10 seconds. Then add kovakka ( Tendli)and 1 table spoon water  to it and mix well. Keep this mix heaped at the centre of pan and allow it to cook for 2 min. Keep the pan closed with a lid while cooking. Mix it again after 2 min and heap it and allow to cook for some more minutes. Make sure flame is not high. Saute it and heap it consecutively for 3 -4 times until it get cooked and dried as shown in the picture. Serve it as a side dish for rice.

Kumbilappam Steps of preparation- Pictures