Kerala Christmas special recipes

[minisoji]

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.

[minisoji]

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.

[minisoji]

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.

[minisoji]

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.

[minisoji]

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.

[minisoji]

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.