24 November 2016

Chicken Kanthari Piralan-(Chicken Capsicum frutescence’s Roast)

Chicken Kanthari Piralan-(Chicken Capsicum frutescence’s Roast)




Chicken Kanthari Piralan-(Chicken Capsicum frutescence’s Roast)



Ingredients

1) Coconut Oil - 3 Table spoon

2) Mustard seeds - 1 tea spoon
3) a) Chopped Ginger - 4 tea spoon

b) Chopped Garlic - 4 teaspoon

c) Chopped pearl onion - 300 gms

d) Chopped green Chilly -2 nos.

e) Curry leaves - few

4) a) Coriander powder - 2 Tablespoon

b) Turmeric Powder – ½ Tablespoon

c) Fennel Seeds - 1 teaspoon

5) Chopped Tomatoes- 1 Big

6) Cleaned Chicken – ½ Kg

7) a) kantharimulaku (Capsicum frutescence’s)- 12nos.

b) Green Chilly -2 nos.

c) Chopped Ginger- 1 ½ Table spoon

d) Chopped Garlic- 1 ½ Table Spoon

e) Curry leaves - 2 stems

f) Cardamom - 10 nos.

g) Cinnamon stick - 4 inch length

h) Pepper corns - 1 table spoon

i) Salt - to taste

8) Thick Coconut Milk - 1 cup

Method


Heat coconut oil in a pan, splutter mustard seeds then sauté the items written under No: 3 ( a to e), till the pearl onion becomes brown in color.

Then add coriander, turmeric and fennel powder till the raw smell out. In this stage add the chopped tomatoes and sauté till oil separates.

Then add chicken pieces and cook in low fire, when chicken is half done add the paste out of the items named under number: 7 (a to i) and cook well (do a taste test at this time and adjust the taste if required).

Finally add the thick coconut milk and cook in a medium heat until the gravy is well coated with the chicken pieces. Your dish is ready to eat.

19 November 2016


Prawns – Pachhakaya/Vazhakka/ Roast (Row Banana)



Prawns – Pachhakaya/Vazhakka/ Roast (Row Banana)

Ingredients.

1) Coconut Oil - 4 table spoon.

2) a) Mustard Seeds- 1 teaspoon

b) Fenugreek – ¼ teaspoon

c) Chopped Ginger- 3 teaspoon

d) Chopped Garlic- 3 teaspoon

3) Chopped pearl onion ( Kunjjulli) - 150 gms

4) Ginger –Garlic Paste – 1 table spoon.

5) a) Turmeric powder- ½ Teaspoon

b) Chilly powder – 1 table spoon

c) Salt – to taste

6) Chopped tomatoes – 2 nos.

7) Kudampuli water (Gambooge) - 2 table spoon (soak 2 pieces in water before starting the cooking)

8) Chopped Green /Row Banana- 1 no.

9) Coconut milk – ½ cup

10) Cleaned prawns – ½ kg

Method

Dry-Fish Roast- Unakkamean Chathachhu Ularthu

Ingredients

1) Dry fish- According to ur choice- I used Parava”

2) 8-10 nos. of whole red chilly

3) Curry leaves – as required

4) Chopped Pearl onion ( kunjjulli )– ½ cup

5) Coconut oil – 2 table spoon


Method



Soak the dried fish in water to remove the excess salt from the fish, after 20 mints, clean the fish and keep aside. Extra salt is not required for cooking, as we get enough salt from the dry fish.

Then crush the peal onion and dry red chilies together and keep aside.

Heat coconut oil in a pan and fry the dried fish half way then crush it and keep aside.

Use the same pan we used for fish frying, if oil is not there add 1 more table spoon and add curry leaves along with peal onion – chilly mix for about 2-3 mints, finally add the fried fish and mix everything together and sauté till everything combine well.

6 November 2016

Homemade Garlic paste / sauce

Homemade Garlic paste / sauce 






How to make Garlic Paste

Ingredients

1)      Garlic cloves- A medium pod of garlic ( 10-12 nos. are enough)
2)      Coarse Salt – a large pinch ( If coarse  or sea salt is not available use normal salt)
3)      Lime Juice – from 1 lemon
4)      Egg white – from 1 egg
5)      Oil – 1 cup- Canola oil, Corn oil, or other neutral-flavored oil.

Method

Peel the garlic and put it in a mini chopper or a blender add a large pinch of coarse salt or Sea salt, which helps grind the garlic into a paste.

Run the food processor or blender until the garlic is evenly chopped into small pieces. Stop whenever the garlic is thrown to the sides, and then scrape it back down to the center using a spatula. Continue the processes for some time till the garlic become too small in size.

Next is adding the lemon juice in to the garlic and pulse it again tills combined.
Another important step is adding the oil – do not add the oil at a time (Add half the oil in bit by bit.

A thin stream is not necessary, (what I mean is a reasonable steady pour is good). Likewise finish the oil until you've reached the texture you desire.

Now you will see the consistency change into something wonderfully creamy and light.
Check the taste at this stage and add salt and lemon juice according to your taste needs. (If necessary)

Final stage, Separate the white of one egg and blend into the garlic paste until smooth.

Your Garlic paste is ready to enjoy, use it with Arabic bread/chappathy/shavarma etc.

Raw cashew nut Theeyal



Raw cashew nut Theeyal  


1) Raw cashewnuts – 20 nos. ( Split into halves)- If raw cashew nuts are not available please use good quality nuts soaked in slight hot water for an hour.( don’t use roasted nuts)

2) Drum Stick- 2 nos.

3) Green Chilly – 3-4 nos.

4) Pearl onion – 1 handful.

5) Potato – 1 no ( optional)

6) Tamarind juice – big gooseberry size

7) Tomato – 1 no

8) Curry leaves – few

9) Salt – to taste

10) Chili Powder – 1 ½ table spoon

11) Coriander powder – ½ table spoon

12) Turmeric powder – ½ teaspoon

13) Roasted Coconut – 1 ½ cup

14) Water – as required

15) Oil – 2 table spoon

16) Mustard seeds- 1 teaspoon


Dry roast the grated coconut in a thick bottomed pan till it turns golden brown in color, then immediately add turmeric, chilly and coriander powder and sauté it for few seconds and remove it from the fire and keep aside for cooling.

Grind coconut mixture into fine and smooth paste adding enough water along with tamarind juice.

Take a pan and heat oil & splutter mustard seeds , then add pearl onion, green chilies and curry leaves till it become translucent , then add the drumstick pieces and tomato and sauté for 1-2 mints. Then add the coconut paste with enough water. Close the pan with a lid & cook it till boiling.

While boiling the mixture put the soaked cashew nuts to the gravy and cook in a medium low fire till the gravy thickens.


Finally add fresh curry leaves.

Homemade Garlic paste / sauce

Homemade Garlic paste / sauce 






How to make Garlic Paste

Ingredients
1)      Garlic cloves- A medium pod of garlic
2)      Coarse Salt – a large pinch ( If coarse  or sea salt is not available use normal salt)
3)      Lime Juice – from 1 lemon
4)      Egg white – from 1 egg
5)      Oil – 1 cup- Canola oil, Corn oil, or other neutral-flavored oil.

Method
Peel the garlic and put it in a mini chopper or a blender add a large pinch of coarse salt or Sea salt, which helps grind the garlic into a paste.

Run the food processor or blender until the garlic is evenly chopped into small pieces. Stop whenever the garlic is thrown to the sides, and then scrape it back down to the center using a spatula. Continue the processes for some time till the garlic become too small in size.

Next is adding the lemon juice in to the garlic and pulse it again tills combined.
Another important step is adding the oil – do not add the oil at a time (Add half the oil in bit by bit.

A thin stream is not necessary, (what I mean is a reasonable steady pour is good). Likewise finish the oil until you've reached the texture you desire.

Now you will see the consistency change into something wonderfully creamy and light.
Check the taste at this stage and add salt and lemon juice according to your taste needs. (If necessary)

Final stage, Separate the white of one egg and blend into the garlic paste until smooth.

Your Garlic paste is ready to enjoy, use it with Arabic bread/chappathy/shavarma etc.

11 October 2016

Mushroom Pepper Roast

Mushroom Pepper Roast 




Mushroom Pepper Roast 


1)      Fresh Mushroom (cut in to pieces) – 250 Gram
2)      Soy sauce- 1 ½ table spoon
3)     chopped garlic- - 1 ½ tea spoon
4)     Chopped Ginger - 1 tea spoon
5)     Pepper powder- 1 ½ tea spoon
6)     Capsicum (cut in to thin strips) – 1 medium.
7)      Onion – 1 no.
8)     Salt – to taste
9)      Oil – 1 table spoon.

Method

Marinate mushroom with soy sauce and keep it for 10 minutes to marinate.

Heat oil in a large wok and add chopped ginger and garlic and sauté for a minute then add chopped onion till done then add capsicum and sauté for few for mints, finally add marinated mushroom and sauté in medium heat, if the mushroom produce water wait till it evaporate (with in few minutes it will become dry), Finally add ground pepper powder and salt and toss it with mushroom.  Your dish is ready to eat.

15 September 2016

Sweet Boli

Sweet Boli







Sweet Bolis are more popular in Trivandrum District. It is served in Wedding Feasts (Mostly Hindu Weddings).It is served along with Vermicelli Payasam.

Ingredients

1) Bengal Gram (Kadalaparippu) – 2cups

2) Sugar – 2 cups

3) Ghee- 1 table spoon

4) Gingili Oil(Nallenna)- ½ cup

5) All Purpose Flour(Maida) – 2 cups

6) Water – As needed

7) Nutmeg (Jathikka) powder – 2 pinches.

8) Cardamom powder – ½ Teaspoon

9) Turmeric Powder – ½ Teaspoon.( you can even use yellow food color)

10) Maida – ½ cup extra



Method:-

Soak the Gram for some hours and pressure Cook with 2 whistles (use only minimal amount of water for cooking). If you find excesses water drains it completely.

In a pan cook the gram along with sugar, it will become semi solid, constant stirring is a must, when it is mixed well add cardamom powder, Nutmeg powder and ghee and mix well.

If you can mash using a masher is good enough, else use a mixer -grinder to make a fine paste out of the gram mix. Once it is cool off, Make a soft dough and keep aside

Take Maida flour and add turmeric powder, then add enough water little by little and make soft dough. Pour gingelly oil into it and knead it well until the dough become very soft. Keep it aside for ½ an hour to make it softer.

Make equal number of ball sized dough from each dough

Take the Maida balls and flat it using your hands and keep the gram ball inside the Maida bread, then cover the gram completely with the dough edges.

Roll the prepared dough like a chappathy using a roller ( use Maida to avoid sticking), Cook it in a plain griddle , apply Ghee on both sides gently , when it is done you can see brown spot appears in both sides.