kerala specials

[Friendz]

Appam and Prawn Masala


Ingredients
1. Prawns 200 gm, 2. Lobster as needed, 3. Chilly powder ½ dessert spoonTurmeric powder ¼ dessert spoon, Salt to taste, 4. Onions (big) 200 gm, Ginger one small piece, Garlic four flakes,Green chillies three,5. Tomatoes (finely chopped) one,6. Coconut oil 20 ml, 7. Mustard ¼ teaspoon 8. Coriander powder ½ dessert spoon,9. Garam masala powder a pinch

Method
1. Clean the small prawns well and chop finely.2. Clean the big prawns well. Make a paste with one pinch of turmeric powder, ¼ dessert spoon chilly powder and salt, apply well on the prawns an keep aside for a while. Now fry on a tava till crisp on both sides.3. Finely chop ingredients No.4. Heat coconut oil well, add mustard seeds and when it splutters, add the chopped ingredients and saute well.4. When the onions turn brown, add the remaining masala powders, saute then add the tomatoes, salt and mix well.5. When the oil appears at the sides, add a little water and the chopped prawns and mix well. When the prawns are cooked and the water dries up, remove from fire.

Appam
1. Raw rice one k. g.2. Sugar 100 gm3. Salt a little4. Coconut water 50 ml (two days old)

Method
1. Soak the rice for two hours, wash well and grind. When the grinding is three fourths completed, remove 80.gm of the batter and keep aside. Grind the remaining rice to a fine batter.2. To one and a half cup of boiled water, add the little batter kept aside, stir carefully so that no lumps are formed keep on fire and when it thickens, remove from fire. 3. When it cools well, add this and the coconut water and keep aside for six hours to ferment. Add salt and sugar to the fermented batter.4. Take one ladle of the batter, pour into the appam ‘chatti’ or vessel, and cook. Now add one teaspoon of prawn masala, and one teaspoon of the grilled prawns, close with lid and cook again till done.

[Friendz]

Mouth watering meat preprations

Kerala Meat Fry
1. Beef (cut into small pieces) -1 kg, 2. Coriander Powder (roasted) -2 dessert spoons, Chilly Powder (roasted) 2 tsp. , Turmeric Powder - ½ tsp., Pepper Powder- ½ tsp., Garlic-3 flakes, Small onions-2, Ginger-(small piece) Cumin (Jeera)- a pinch. Clove- 2, Cinnamon- a small piece , 3. Vinegar -1 dessert spoon, Salt- to taste, Ginger (1 long sliced) -1 tsp. , 4. Garlic (long sliced) 1 dessert spoon, Potato-2 (each cut into 8 pieces), 5. Coconut Oil- 1 cup, Mustard -1 teaspoon, Big onion (long sliced)- ½ cup

Method
Grind well together ingredients under (2) add this along with no (3) ingredients, to the meat and keep closed to boil with a little water. When it is almost done, add the garlic and potatoes. When the meat is done, and the gravy coats the pieces, remove the cooker from the fire. Heat oil in a pan, add the mustard and when it splutters add the onions and saute. Add the meat mixture to this and stir well.

Chicken pepper fry
1. Chicken -1 kg. (Cut into big pieces ), 2. Curd (not too sour) - 2 dessert spoons, 3. Coriander powder-2 spoons, Ginger paste and garlic paste) - 2 teaspoons each, Pepper powder- 1 teaspoon, Salt-to taste, 4. Oil -1/2 cup, 5. Soyabean sauce-2 dessert spoons.

Method
Grind ingredients (3) well, add to curd, apply well on the chicken pieces and marinate for two hours. Later keep to boil, till all the water evaporates. Heat oil in a pan, add mustard, when it splutters add the pepper powder and fry well. Add the soyabean sauce and when done, add the boiled chicken and saute well. The masala must coat the pieces well.

Mutton Fry
1. Mutton -1 kg. (Cut into big pieces after removing the skin) , 2. Chilly powder -2 dessert spoons, Small onions-16, Garlic- 8 flakes, Ginger-1 small piece, Salt- to taste, 3. Cumin (jeera) roasted - 1 dessert spoon, 4. Rice Flour-2 dessert spoons.

Method
Grind ingredients (2) along with (3), well into a paste form and apply on the pieces. In a flat, heavy bottomed pan, add coconut oil, and when hot, add the coconut oil, and the mutton pieces little at a time, fry well and remove. Strain the oil and keep aside the residue as well. Add two dessert spoons of that oil in a pan and fry the rice flour. Add the strained residue to it and mix well. Now add the fried mutton pieces and mix well. Serve hot with salad.

[Friendz]

Avial


Ingredients:
Drumstick-1
Carrot-2
Beans-4 to 5 nos
Potato-2 nos
Snake guard-100gms
Brinjal-4 to 5 nos
Yellow pumpin-small piece
Turmeric powder-1/4 tsp

For grinding:
Coconut-1
Jeera/cummin seeds-2 tsp
Green chillies-3 to 4 nos
Ginger-small piece

For seasoning:
Curry leaves-a bunch
Coconut oil-2 tsp

Salt to taste

Method:
1.Cut the vegetables into long broad pieces.
2.Add required (one glass)water,turmeric powder and salt and pressure cook it for 2 to 3 whistle.
3.Grind the ingredients given to a smooth paste.
4.After the vegatable is cooked add the ground paste to it.
5.Stir well and after it starts to boil simmer and leave for 1 or 2 minutes and remove from fire.
6.Now season curry leaves in coconut oil and add it to the cooked vegetables.
Now avial is ready to serve.
Note:
After adding the ground paste to the vegatable and once it starts to boil,remove from the fire after one or two minutes otherwise,the avial will become watery.

It is good to be taken with dosa,chapati,puri ,adai and rice and also very easy to prepare.

[Friendz]

Potato Thoran
Potato 5 medium sized
Onion 2 cut into small pieces
Green chilli 3 cut length wise
Coconut ½ piece (grated)
Oil 3 table spoon
Mustard ½ teaspoon
Curry leaves One sprig
Salt to taste
Preparation :
Cut potato into very small pieces and mix it with onion, green chilli, grated coconut, salt and keep it for 30 seconds.
Heat oil in a pan, splutter mustard, add curry leaves and now put the mixture into it and mix well. Cover it and cook it in a very low flame for 6 to 10 minutes. When it is cooked stir well again for 2 minutes and remove it from the flame.
TIP :
Potato should be cut into very thin small pieces for faster cooking

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Parippu Vada


Ingredients
2 cups toor dahl
1 cup masoor dahl
Mince the following:
Curry Leaves
Onions
Ginger
Green Chillies
Preparation
Wash and soak dahls separately for four hours. Then DRAIN the dahls in a colandar for 1 hour. There should be hardly any water left on the dahl. If the dahl is too wet the vada will break apart. Pat the dahl dry with a paper towel. With a food processor, the grinding will be easy. Grind the dahls separately and make a paste. In the last portion of your grinding (if you have a food processor) add the onions, ginger and curry leaves so they become minced further. Combine the ground dahls. Add asoefetida powder and salt and powdered red pepper for taste. Shape into patties and deep fry.

[Friendz]

Fish Molee

Ingredients

01. 1/2 kg fish fillets, cut into pieces
02. 2 cup refined vegetable oil
03. 1 cup onion, sliced
04. 1 tsp garlic, crushed
05. 1 tsp ginger, crushed
06. 6 green chillies, half slit
07. 1 tsp peppercorns, crushed
08. A few curry leaves
09. 2 cups thin coconut milk
10. Salt to taste
11. 1 big tomato, cut into four
12. 1 cup thick coconut milk

Method
01. Clean fish well in salted water.
02. Heat oil in a pan. Saute onion, garlic, ginger, chillies, peppercorns and curry leaves.
03. Add thin coconut milk and stir to a simmering point. Add fish pieces and salt. Cook the fish over low heat with the lid on until the gravy thickens.
04. Stir in tomato and thick coconut milk. Continue to cook over low heat for a few minutes, taking care to see that the curry does not curdle.
05. Remove from heat and serve hot.

To serve 6

[Perfection]

Ingredients

Chicken- 1 kg (wash & cut into pieces)
Fresh green peas or green and red bell pepper- 1/4 cup
Carrot- 1 (cut into thin strips)
Small baby potatoes- 7 boiled and peeled
Onions- 2 (chopped)
Grated ginger- 1.5 inch piece
Garlic- 6 cloves (chopped)
Green chilies- 3
Coconut milk- 1 1/2 cups

Spices

Cinnamon- 1 piece
Bay leaves- 2
Cloves- 2
Black peppercorns- 1 tsp.
Turmeric powder- 1/2 tsp.
Garam masala powder- 1/4 tsp.
Mustard seeds- 1/2 tsp.

Ghee- 2 tablespoons
Oil- 2 tablespoons
A bunch of curry leaves (optional)
Salt to taste


Method

1. Grind the ginger, peppercorns, turmeric powder, onions and green chilies to make a coarse paste.
2. Heat oil and ghee in a large pan and add mustard seeds. When it pops add cinnamon, bay leaves & cloves. When it turns brown add garlic and curry leaves.
3. After a few seconds add the onion, ginger and chili paste. Fry for a couple of minutes. Then add the chicken pieces and fry. Add potatoes, carrots, garam masala and salt.
4. Cover the pan and cook for 5 minutes.
5. Then pour the coconut milk and add the green peas. Cover and cook until the chicken is fully cooked.

Health tips : Remove the skin of the Chicken to avoid Cholestrol.