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Thread: Kerala Christmas special recipes

  1. #1
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    Default Kerala Christmas special recipes


    Duck Roast


    Ingredients :
    Duck - 1 kg
    Cinnamon - 3, 1' inch pieces
    Clove - 4 no's
    Pepper - 1 tsp
    Turmeric powder - a pinch
    Water - 2 glass
    Ghee - 2 tbs
    Oil - 2 tbs
    Tomatoes - 2 no
    Potatoes - 1 or 2
    Ladies Finger - a few

    Method of Preparation :

    Grind clove, cinnamon, pepper, turmeric powder and salt. Clean the duck. Marinate the duck both inside and outside with the ground masala for 1/2 an hour. Fry the duck in a pan in ghee and oil. Turn over the duck and fry till light brown. Boil water and pour it over the duck. Close the pan with a lid and cook till done. There should be enough gravy.

    Fry the ladies finger and sliced potatoes in oil adding salt and a little gravy from the duck curry. Slice tomatoes breadth wise. Decorate the duck roast with the fried ladies finger, potatoes and tomatoes.
    Last edited by minisoji; 12-22-2009 at 05:49 AM.

  2. #2
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    Pork Curry


    Ingredients
    Pork - 1 kg (I usually remove most of the fat)
    1 tsp red chilly powder (if you like it hot u can put 1 ½ tsp)
    1 tsp kashmiri chilli powder
    ¾ tsp turmeric powder
    3 tsp coriander powder
    1 tbsp whole black pepper
    1 cardamom
    2 pcs cinnamon (of 1” each)
    6 cloves
    ½ tsp cumin seeds
    2 tbsp finely chopped ginger
    3 large cloves of Garlic - finely chopped
    3 medium sized onions - chopped
    3 medium sized Tomatoes - chopped
    Curry leaves - 4 stems
    Chicken/beef stock powder – ½ cube/½ tsp
    Vinegar - 3 tsp
    Soya sauce - 2 tsp
    Salt - As reqd
    Oil - 2 tbsp

    Method

    Cut pork into medium size pieces, wash and then cook with some salt and a pinch of turmeric powder in a pressure cooker upto 1 whistle – no need to add water since the water from the pork will come out anyway.

    Grind together red chilly powder, black pepper, coriander powder, turmeric powder, cloves, cinnamon, cardamom and cumin seeds and keep aside.

    Heat 2-3 tbsp of oil in a pan. Splutter 2 sprigs of curry leaves. Then add ginger, garlic and sauté then after 15 seconds add the onions and fry till golden brown (and onions translucent).

    Add the ground masala and sauté on a low flame for a few minutes, until the raw smells goes – make sure you don’t burn the spices.

    Add tomatoes and a pinch of salt and sauté for around 10 mins until the tomatoes get all mashed up and oil starts separating from the masala.

    Now add the cooked pork, vinegar, soya sauce, chicken stock powder, salt and 1 cup of water and stir well.

    Cover and cook on a medium flame for approx 10 – 15 min. stirring occasionally. Then add remaining 2 sprigs of curry leaves, stir well and cook for another 5 - 10 mins.You can garnish with coriander leaves just before serving.

  3. #3
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    Stew


    Ingredients :

    Mutton or Beaf or Chicken - 250 gms
    Sliced Small Onions - 3 no's
    Chopped Ginger - 1" pieces
    Split Green Chillies - 3 no's
    Cinnamon - 1 pieces
    Clove - 4 no's
    Potatoes - 2 no's
    Carrot (big) - 1 no
    Curry leaves - few
    Salt - to taste
    Grated Coconut - 1
    Pepper Powder - 1/4 tsp
    Cardamom powder - 1/4 tsp
    Refined flour - 1/2 tsp
    Dalda - 2 tbs
    Cashew nuts - few
    Raisins - few


    Method of Preparation :

    Grind the coconut and extract milk thrice. Use 1/2 cup of hot water for the first extraction and 1/2 cup of water for the second and third extraction. Keep each extraction of the coconut milk separately.

    Cook the meat with ginger, green chillies, cinnamon, clove and salt. Keep aside. Peel and slice the potatoes and carrot into medium pieces. Cook them and keep aside.

    Heat dalda and fry cashew nuts and raisins. Keep aside. Saute onions in the same dalda till golden brown. Add curry leaves and saute flour. When the colour slightly changes, add the third and second extract of the coconut milk, cooked vegetables and meat. Boil well and add pepper powder. Mix cardamom powder in the first extraction of the coconut milk and add this to the stew. Bring to a boil and remove from fire. Decorate with fried cashew nuts and raisins.

  4. #4
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    Prawn Cutlet


    Ingredients :
    Boiled prawns - 250 gms
    Finely chopped Onions - 100 gms
    Ginger, Garlic, Aniseeds - 1/2 tsp each
    Curry leaves - 1 sprig
    Salt, pepper powder - as required
    Dry Bread crumbs - as required
    Egg - 1 no
    Oil - to fry

    Method of Preparation :

    Mince the prawn. Ground ginger, garlic and aniseeds separately. Separate the yolk from the egg.

    Heat 1 tsp oil in a pan and sauté onions. Add the ground ingredients one by one. Add curry leaves, prawns, salt and pepper powder and the egg yolk. Sauté well. Remove from fire. Add enough bread crumbs to make the cutlets. Make small balls from the mixture and flatten them into cutlets.

    Beat egg white. Dip each cutlets in the egg and coat it with the bread crumbs. Fry them in oil till golden brown.

  5. #5
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    Mutton Chops



    Ingredients :

    Mutton pieces with bones - 1 kg
    Vinegar - 2 dsp
    Ginger sliced length wise - 2 tsp
    Turmeric Powder - 1 tsp
    Salt - to taste
    Thickly sliced Onions - 2 cups
    Coriander Powder - 2 dsp
    Dry Chilli Powder - 1 tsp
    Turmeric Powder - 1/2 tsp
    Sautéed Aniseeds - 2 tsp
    Oil - 1/4 cup
    Ghee - 1 tsp
    Curry leaves - 1/4 cup
    Powdered Pepper - 1 dsp

    Method of Preparation :

    Pressure cook the 1st ingredients with 1 cup water in a slow flame for about 45 minutes. When it is done, filter the water from it. Boil the filtered gravy till the quantity is reduced to 1/2 cup. Keep aside

    Finely grind the 3rd and 4th ingredients together. Heat oil and ghee. Sauté curry leaves in it. Take it out and keep aside. Sauté the ground masalas and onions in the oil. Add gravy kept aside and when it boils, add the mutton pieces. Sauté till mutton pieces is covered with the masalas. Spread powdered pepper over it and remove from fire. Add sautéed curry leaves and serve hot.

  6. #6
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    Grape Wine


    Ingredients :

    Black Grapes - 1 kg
    Sugar - 3/4 kg
    Boiled Water - 6 bottles
    Cinnamon - 2 pieces
    Clove - 5 no's
    Yeast - 5 gm
    Egg White - 1


    Method of Preparation :

    Clean and wash the grapes. Dissolve 5 gm yeast and 10 gm sugar in 100 ml hot water and keep it for half an hour.

    Smash the grapes with a wooden ladle. Add the remaining sugar, water, prepared yeast, cinnamon and clove and stir well. Store in a mud vessel ( only up to 3/4 level )and tightly close the mouth of the vessel.

    After 10 days filter the wine. Beat egg white and add to the wine. Keep this in the vessel for 2 days. It can be used after filtering.

  7. #7
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    Beetroot Wine

    Ingredients:

    Finely Chopped beetroot - 1/2 kg
    Sugar - 1/2 kg
    Water - 8 cups
    Cinnamon - 2 pieces(1 inch long sized )
    Clove - 9 no's
    Lemon Juice - 4 dsp
    Yeast - 2dsp


    Method of Preparation:

    Cook well chopped beetroot, sugar, cloves, cinnamon and water together. When it is done keep it aside. When cool, squeeze well and strain through a fine cloth several times. Filter the lime juice and mix it with the yeast. Stir well, filter once more and store in a mud vessel. It can be used after 40 days.

  8. #8
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    Chicken Masala Curry



    Ingredients:

    ½ kg chicken, washed and cut into medium sized pieces

    3 tbsp curds

    1 tsp red chilli powder (adjust to suit your spice level)

    ¼ tsp turmeric pwd

    salt to taste

    Make a paste:

    6-7 cashewnuts

    4-5 tbsps milk

    Dry roast and make a fine powder:

    1” cinnamon

    10-12 curry leaves

    3 cloves

    Rest of the ingredients:

    3-4 tbsps oil

    2 big onions finely chopped

    1 large tomato finely chopped

    1 tsp ginger-garlic paste

    1 tsp coriander powder

    3/4 tsp black pepper powder (adjust to suit your spice level)

    ¼ tsp cumin powder

    coriander leaves for garnish

    Method


    1 Marinate chicken pieces in chilli powder, turmeric powder, curds and salt for 20 mts.

    2 While the chicken pieces are marinating, make a paste of cashewnuts and milk. Keep aside.

    3 Dry roast cinnamon, cloves and curry leaves for 1 mt and make a powder of them. Keep aside.

    4 Heat 1 1/2 tbsps of oil in a cooking vessel. Add the onions and saute till pink. Add ginger-garlic paste and saute further for another 3-4 minutes on medium heat.

    5 Add coriander pwd, cumin pwd, pepper pwd and combine well and fry for another minute.

    6 Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates.Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste.

    7 Heat 1 1/2 tbsps oil in a cooking vessel and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes.

    8 Add the ground masala paste, cashewnut paste and ground powder of cinnamon, cloves and curry leaves and combine well. (Add a cup of water for more gravy consistency). Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt.

    9 Garnish with fresh coriander leaves.


    Note:

    Adjust the spices according to your choice. Dont over fry the masala too much or burn it as its the masala paste which gives the chicken its flavor. If you dont have curry leaves on hand, don’t worry. Do add more water for a gravy consistency. One variation is add a tbsp of coconut paste and juice of half a lemon to the above curry for added flavor.

  9. #9
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    Palappam



    Ingredients


    Raw rice flour(very nice ) - 2 cups
    Active dry yeast - 1 tsp
    Sugar - 1 tsp
    Semolina(Rava) - 3 tbsp
    Coconut - 1/2 no
    Egg - 1 no
    Milk - As reqd
    Salt - As reqd


    Method

    1)Lightly fry the rice flour and keep it aside.

    2) Dissolve by stirring yeast in luke warm water(temp should be in this range 103F-110F)
    :-ie it shouldn`t be hot when you touch it)

    3)Keep it for 10-20 mins for fermentation(till it is frothy).

    4)Add the rava to boiling water and keep stirring it till it becomes thick paste.Let it cool.

    5)Extract the coconut milk of 1/2 coconut and add this to rice flour along with rava paste and fermented yeast.

    :- Make sure that the dough is thick.

    6)Keep it overnight for fermentation.

    7)Next day morning add one egg,sugar followed by milk to this mixture
    :-don`t add too much milk..consistency should be of vellayappam batter.

    Keep it for another 2 hrs.

    9)Add salt and make crispy soft palappam using appachatty.

    Serve the appams with chicken curry.

  10. #10
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    Christmas Cake Recipe



    Ingredients

    * 12 oz Plain Flour
    * 1 tsp Cinnamon
    * 1 tsp Mixed Spice
    * A pinch of Salt
    * 4 oz Candied Peel
    * 4 oz Cherries
    * 2 lb Dried fruits
    * 4 oz Blanched Almonds
    * 4 Eggs
    * 4 tbsp Sherry
    * 1 Lemon (Finely grated)
    * 8 oz Margarine
    * 8 oz Sugar,
    * 1 tbsp Black treacle

    Method

    * Sieve together all the dry ingredients.
    * Mix the peel, fruit, cherries, chopped almonds and lemon rind.
    * Whisk the eggs and sherry together.
    * Beat the margarine, sugar and black treacle until soft.
    * Add the flour and egg mixtures alternately to the margarine little by little till it has a thick paste consistency.
    * Stir in the fruit mixture.
    * Put into an 8-9 inch tin, lined with greaseproof paper round the sides and at the bottom.
    * Now, tie a double band of brown paper round the outside of the rim, standing well up above the top of it.
    * Put in the middle of a hot oven. Bake for 3 1/4-31/2 hours at gas mark 3 for the first 1 1/2 hours, and then decrease to gas mark 2 for the remainder.
    * Cool the cake in the tin, then store in an airtight container.
    * Can be served hot or cold with custard or double cream respectively

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