cod fish recipes: Kerala Special

Showing posts with label Kerala Special. Show all posts

Showing posts with label Kerala Special. Show all posts

Pal Payasam - My 150th post!

Ingredients

Unakkalari /payasam rice - 1/2cup

Whole milk - 1L

Water - 2cups

Sugar - 3/4cup

Cardmom -2

Payasam rice/Unakkalari

Method:

Mix together milk and water .Boil it in a thick bottomed vessel on medium heat till the milk reduces to half.Wash the rice and add to the boiling milk .Stir it continuously till rice is done.Add sugar and crushed cardmom to this.Cook for 10 more minutes.Switch off stove.Serve hot or chilled.

Koonthal/Squid Roast

Ingredients:

Koonthal/kanava/Squid - 1/2kg
Onion -1,big
Tomato - 1,medium
Ginger,chopped - 1tsp
Garlic,chopped - 1tsp
Green chillies - 2
Kashmiri chilli powder - 1tsp+ 2tsp
Pepper powder - 1/4tsp
Turmeric powder - 1/4tsp
Garam masala - 1/4tsp
Curry leaves
Oil

Method:

Wash,clean and cut the squid into rings.
Marinate this with 1tsp kashmiri chilli powder,turmeric powder and salt.Keep aside for 1/2an hour.Cook the squid with enough water ,till its done.
In pan add oil.Add sliced onion,ginger,garlic and green chillies.Saute well till the onion become light brown.Add chopped tomato and cook it till it become soft.Add curry leaves and all masala powders , saute it for 2-3 minutes.Add cooked squid ,mix well and roast it for 7-10 minutes on medium flame.Add more oil if there is a need.Serve hot with rice or roti.

Green Peas Masala

Ingredients:

Dried green peas -1cup
Onion - 1,big
Tomato - 1.medium
Ginger-garlic paste - 2tsp
Green chillies - 2
Turmeric powder - 1/4tsp
Chilli powder - 1/2tsp
Coriander powder - 2tsp
Meat masala powder - 1/2tsp(i used Eastern meat masala)
Garam masala powder - 1/2tsp
Thin coconut milk - 3/4cup
Thick coconut milk - 1/2cup
Curry leaves - handful
Mustard seeds - 1/2tsp

Method:

Soak green peas in water overnight.Pressure cook it by adding salt and enough water.
Heat oil in a pan.Splutter mustard.Saute curry leaves,finely chopped onion and green chillies.
Add ginger-garlic paste and saute well till the onion become light brown color.Add sliced tomato and cook it till it become mushy.Add all spice powders and saute well for 2-3 minutes on low flames.You can can add 2-3 tbsp of water in this stage.Add well cooked green peas and mix it.Pour thin coconut milk and boil it for 5 minutes.Reduce the flame and add thick coconut milk.Cook for 2-3 minutes.Adjust the salt.Serve with chapthi,appam,idiyappam etc.

Cherupayar /Green Gram Thoran

Ingredients:

Cherupayar/Green gram - 1cup

Garlic pods -4

Green chillies - 2

Turmeric powder - a pinch

Grated coconut - 1/2cup

Mustard seeds - 1/2tsp

Curry leaves

Oil

Method:

Wash and soak green gram overnight.Cook this with salt and less water, in a pressure cooker for 1whistle .Crush the garlic.Add grated coconut to this and pulse it 2-3 times.

Heat oil in a pan .Splutter mustard and curry leaves.Add coconut mixture and turmeric powder ,saute it for 2-3 minutes.Add the cooked green gram and stir fry it on low flame till all the water is evaporated. Serve with rice.

Pazham Nirachathu/Stuffed Plantains

Ingredients:

Ripe Plantain/Nenthrapazham - 3

For filling

Grated Coconut - 5tbsp
Cashews,chopped - 8
Raisins- 1tbsp
Sugar - 2tbsp
Ghee - 1tsp or more
Cardmom - 2
Egg - 1(optional)

For covering

Maida - 1/2cup
Sugar - 2tbsp or more
Salt - a pinch
Water

Method:

Heat ghee in a pan and stir fry cashews and raisins.keep aside .Add grated coconut and sugar in the same pan,saute well for 2-3 minutes.If you like to use egg in the filling scramble it andvmix to this coconut mixture.Add cardmom powder and mix well.Switch off the stove and let them cool.

Peel the plantain, and make 1 slit legthwise.Remove the black seeds and fill with coconut-sugar mixture.
Mix together maida,sugar and salt.add water to this and make a thick batter out of it.
Heat oil in a pan .Dip the stuffed plantain in maida batter and deep fry them till they turn golden color.
Cut into small pieces and serve as a snack.

Gothambu Puttu/Wheat Puttu

Ingredients:

Wheat flour/Atta - 1cup
Grated Coconut - 1/2cup
Water
Salt

Method:

Dry roast Wheat flour for 10 minutes on low flame.Keep aside.
Add salt to the roasted flour and mix well.Add water little by little to the flour and mix well until you get a crumby texture.The flour should be wet enough for steaming.Let it sit for 10 minutes.
Layer the puttu maker with some grated coconut first,then the flour and then the grated coconut again.Steam for 4-5 minutes.Serve hot with pappad,sugar, banana or Kadala Curry.

Tips

Before Steaming the flour,pulse it 2-3 times in a mixer.This will remove the lumps and u get very soft puttu.

Fish Molee/Fish Molly

Ingredients:
For marination

Fish(Pomfret,Pearl spot or King Fish) - 1/2kg
Pepper powder - 1tsp
Turmeric powder -1/4tsp
Salt

For the gravy
Cloves - 3
Cardmom - 2
Cinnamon - 1stick
Ginger ,crushed - 1tsp
Garlic,crushed - 1tsp
Green chilli - 2
Onion,Sliced - 2
Tomato - 1,big
Thin Coconut milk - 1cup
Thick Coconut milk - 3/4cup
Coconut oil - 2tbsp
Mustard seeds - 1/2tsp
Curry leaves - 2strands

Method:
Clean the fish and cut into medium pieces.Marinate with pepper powder,turmeric and salt for 30 minutes.Heat 1tbsp of oil in a non stick pan and shallow fry the fish till its half done.Remove fish from the pan and keep aside.

Pour the remaining 1tbsp of oil in the same pan and splutter the mustard seeds and curry leaves.Saute cardmom cloves and cinnamon.
Add crushed ginger and garlic and saute it well .Add sliced onion and green chillies.Saute well till the onion become translucent.Add thin coconut milk and brings to boil.Add the fried fish pieces and simmer for 15 minutes.Pour the thick coconut milk and sliced tomatoes and cook for another 10 minutes.Serve with appam

Kovakka Mezhukkupuratti/Ivy gourd Stir Fry

Ingredients:

Kovakka/Ivy gourd - 250g
Turmeric powder - 1/4tsp
Chilli powder - 3/4tsp
Onion(sliced) - 1,medium
Curry leaves - 1strand
Oil - 2tsp
Salt

Method:

Wash and cut kovakka into lengthwise.Cook it with turmeric ,chilli powder ,salt and little water.
Heat oil in a non stick pan and add onion and curry leaves.Saute well till the onion become translucent.
Add the cooked kovakka and stir fry on low flame till its done.

Malabar Fish Curry/Fish Curry with Coconut

Fish (any type) - 1/4kg(5-6 pieces)

Turmeric powder - 1/4tsp

Chilli powder - 2tsp

Ginger(Chopped) - 1tsp

Tomato - 1,medium

Tamarind - a small piece, soaked in water

shallot - 3(optional)

Curry leaves - 2strands

Coconut oil - 1tsp

For Grinding

Grated Coconut - 3/4 to 1cup

Cumin seeds - 1/4tsp

Turmeric powder - 1/4tsp

Method:

1 Marinate the fish with turmeric,chilli powder and salt for 30 minutes.

2 Grind together coconut,cumin and turmeric powder with little water to smooth paste.

3 Heat a clay pot and add ginger,shallot, sliced tomato and the ground coconut paste.

4 Add water and boil it.

5 Add the marinated fish.cover and cook it on low flame till the fish pieces are done and the gravy becomes thick.

6 Add 2tbsp of tamarind water and boil it.Adjust the salt.

7 Switch off the stove.Add curry leaves and pour 1tsp of coconut oil on top of it.

8 Serve with rice.

Kumbilappam/Vazhanayila Appam/Chakka Appam/Steamed Jackfruit Dumplings

Kumbilappam made with Vazhanayila

Kumbilappam is another authentic dish from Kerala.The main ingredient of this recipe is Chakka pazham(Jackfruit). Jackfruit, jaggery ,rice flour and some fresh coconut are mixed together to prepare the dough. It is then wrapped in Vazhanayila (this aromatic leaf gives a special flavour to the appam) in Kumbil(Cone) shape. That's why the name kumbilappam! The flavour of jackfruit and aroma of the leaves together gives a great taste to this dish.

Here goes my mom-in-law's recipe for kumbilappam.

Ingredients:

Ripe Jackfruit Bulbs(chopped finely) - 2cups

Jaggery(scraped) - 1 cup(adjust according to your taste)

Freshly grated coconut - 1cup

Rice flour (roasted) - 2cups.

Cardmom (powdered) - 1/2tsp(optional )
Vazhana Ela or Banana leaves - as required.

Method:

1 Melt jaggery in 1/2 cup of water.Remove the impurities.

2 Make a smooth paste of jackfruit pieces without adding any water.

3.In a big bowl add jackfruit paste,jaggery syrup and coconut.Mix well with your hands.

4.Add rice flour little by little and make a smooth dough.It should not be too thick or too loose.

5.Now take the leaf(Vazhana leaf or banana leaf) and make cones with it and fill the dough inside.

6 Bend the top of the leaves and press inside to cover the top.Use toothpicks to keep the leaves closed.

7Steam it around 30-45 minutes or till its done.

Here is some pics of kumbilappam that i made with banana leaves.

Notes

1 You can prepare this appam with Chakka varatti /jackfruit jam as well.Add some rice flour and grated coconut to the chakka varatti.Rest of the method is same as above.
2 If jackfruit is not available ,try this recipe with small bananas.

Masala chicken fry

Ingredients:

Chicken -1/2kg

Coconut oil - 2to 3tbsp

Coriander powder - 11/2tbsp

Turmeric powder -1/2tsp

Garam masala - 1/2tsp

Chilli powder -1tsp

Pepper powder -1tsp

Ginger-garlic paste - 1tbsp

Curry leaves- a handful

Salt

Method:

Mix the chicken with all the ingredients above, except coconut oil.Heat a pan and cook the chicken with little water .Cook it till all the water has evaporated and add oil to this. Reduce the flame to medium -low and fry the chicken till it is brown.Serve hot.

Recipe Courtesy - Vanitha Pachakam Magazine

Ariyunda/Rice Laddu

Ingredients:

Kerala red rice/kuthari - 1cup

Jaggery(powdered) - 1/2 to 3/4cup

Freshly grated coconut - 1cup

Cardamom - 4

Method:

Dry roast the rice in a thick bottomed pan stirring all the time .Fry the rice till they starts splitting and changes its color.Grind it into powder along with cardmom.Transfer this to a bowl.

Mix together coconut and powdered jaggery and put to the same grinder.Pulse it 2-3 times.

Add the ground rice powder to this and grind everything well.

Transfer to a bowl.Take a fistful and shape into balls.Store it in an airtight container upto a week.

Kaya-Payar Mezhukupuratti/Raw Plantain-Long Beans Stir Fry

Ingredients:

kaya/Raw Plantain - 1

Payar/Long beans - 15

Shallot - 5

Oil - 1tbsp

Turmeric Powder - a pinch

Green chilliies - 3

Curry leaves

Salt

Method:

Remove the skin of the plantain and cut into lengthwise.

Cut long beans into similar size long pieces.

Cook them with 1/4 cup of water,salt and turmeric powder.

When the pieces turn soft ,open it keep on low flame till the water evaporates completely .

Heat oil in another pan and saute the sliced shallots.when they turned light brown add chillies and saute for a minute.add the cooked pieces along with curry leaves and fry it on low flame for about 10 minutes.Serve hot with rice.

Varutharacha Njandu Curry/Crab Curry with Roasted Coconut

Ingredients:

Crab/Njandu (cleaned and cut)- 1kg
Chilli powder - 2tsp
Turmeric powder - 1/2tsp
Ginger,chopped - 1tbsp
Garlic,chopped - 1tbsp
Green chillies - 2
Shallot(sliced) -15
Curry leaves - a handful
Tomato - 1,big
Coconut oil - 1tbsp
Salt

For the masala

Coconut oil -1tsp
Grated Coconut - 1cup
Shallot(sliced) -5
Garlic - 2pods
Coriander powder - 1tbsp
Curry leaves -1strand

Method:

Marinate the crab with chilli powder,turmeric powder and enough salt.Keep it aside for 30minutes.

Heat oil in a non stick pan and add grated coconut along with shallot,curry leaves and garlic.Roast the coconut on low flame till it become dark brown color .Add coriander powder ,mix well and switch off the flame.Let it cool.Grind it to a smooth paste along with little water.Keep aside.

In a big pan heat oil and saute ginger,garlic and green chillies.Add shallot and saute for 5 minutes.Add tomato and cleaned crab and mix well.Pour 1 cup of water with enough salt and close it with a lid.Cook it for 10miutes . Add the roasted coconut masala,curry leaves and mix it.Cover and cook it till its done.
Serve hot with rice or kappa puzhukku :)

Egg Kurma and Reposts

Ingredients:

Hard boiled Eggs - 4

Grated Coconut - 1cup

fennel seeds -1/2tsp

Chilli powder - 1tsp

Turmeric powder -1/4tsp

Garam masala - 1tsp

Ginger-garlic paste - 1tbsp

Green chillies -3
Coriander leaves - 1/4cup

Tomato - 1

Onion - 1

Oil

Method:

Make a smooth paste of coconut with fennel seeds.

Heat oil in a pan.Saute onion till it become very soft.Add green chillies and saute well.Add ginger-garlic paste to this and saute for 3 minutes.Add chopped tomato and saute till it become soft.Add all the masala powders and mix well.Add coconut-fennel paste to this and mix it.Pour 1 cup of water with enough salt and cover it with a lid.After 5 minutes remove the lid and add eggs(make slits on it)and chopped coriander leaves.Mix well and serve hot with appam or chapati .

REPOST

Am re-posting 2 recipes for Aparna's 'No Bake Cake Event'

1.No Bake Cheese Cake

2.Steamed Honey Sponge Cake

Kalthappam

Ingredients:

Raw rice/Pachari - 1cup
Jaggery/sarkara - 3 blocks(adjust according to your taste)
Cooked rice - 1/4cup
Shallots - 4
Coconut slices/Theghakothu -1/4cup
coconut oil - 3tbsp
Baking powder - a pinch (optional)

Method:

Wash and soak rice for 2-3 hrs.Grind it along with cooked rice and 1/4cup of water..Keep it aside.
Melt the jaggery with 1/2cup of water.Remove the impurities.Add this to rice batter and mix well.Add pinch of baking powder to the batter(consistancy is like dosa batter).
In a pressure cooker add 3tbsp of coconut oil and saute the coconut slices till it become golden brown.
Do the same with shallot also.Keep aside.
There is enough oil left in the pressure cooker now and swirl the cooker to give a coating of oil on its sides..Add half of fried shallot and coconut slices to the batter and mix well. Heat the pressure on high heat and pour the batter.Add the remainng fried shallot and coconut slices on top of it.Close the pressure cooker tightly without the weight/whistle.Reduce the heat to low and cook for 15- 18 minutes.Switch off the stove and keep it there for another 15 minutes.Open it carefully and Remove kalthapam from pressure cooker .Cut into pieces and serve with tea.

Unakka Chemmeen chamanthi podi(Dried Shrimps chutney Powder)

Ingredients:

Dried Shrimps/Unakka Chemmeen - 1cup

Grated coconut - 2 - 21/2cups

Shallots,chopped - 3/4cup

Curry leaves - 5strands

Red chilli - 10

Ginger ,chopped - 3tbsp

Tamarind - lemon sized ball

Salt

Method

Dry roast the prawns in a pan.Remove from pan when they are crispy.Dry roast coconut ,Chopped ginger and shallots for 5 minutes.Add red chillies and curry leaves when they become light brown.when the coconut turns brown add tamarind,salt and roasted dry prawns.Saute for another 2 minutes and switch off the stove.Let them cool.Grind into powder in a mixer.Store it in an airtight container.

Palada Pradhaman for 1st Blog Anniversary + Onam

Today, 23rd of August, Sree's Recipes is becoming 1 year old! :-) Looking back, its been an amazing journey so far. I started this as a time pass, but now this blog and interacting with all of you is part of my life. I sincerely thank each of you for your support, encouragement and above all the inspiration to continue my experiments. I have learned a lot from each of you and I thank you for it.

It is such a wonderful coincidence that the 1st anniversary is also the Thiruvonam day! I wish each of you a very Happy Onam. To all my blogger friends out there, many more happy blogging days and wonderful recipes ahead!

Ingredients:

Rice ada -200g
Milk - 2L
Sugar -500g
Ghee - 2tbsp
Cardmom -4
Fried Cashews and raisins

Method:

Wash the ada in cold water.Boil some water and pour this over the washed ada.Close it for 15 minutes.
Boil 2L milk with 1/2L of water and add the soaked ada.Cook in gentle fire stirring all the time till the ada becomes very soft and the color of the milk changes to pink.add sugar and continue stirring for 3 minutes.To this add Ghee and cardmom powder and stir for 2 minutes on low flame.Switch off the flame and add fried cashews and raisins .Keep it aside for sometime.Serve hot or chilled.

Nurukku upperi

Ingredients:

Raw plantain - 2
Turmeric powder - 1/2tsp
Oil for frying
Salt

Method:

Peel the skin of plantain and put into water mixed with turmeric powder for 20 minutes.This will remove the stickiness of banana .
Heat enough oil in a pan.Drain the banana and cut into quarter pieces.Slice evenly and it should not be too thick or too thin.
Put the banana into hot oil.Heat should be medium-low.Fry it till you get a nice golden color.
Remove the excess oil by spreading on a paper tissue.Sprinkle some salt to the upperi.Mix well and let it cool.store it in an airtight container.

Check out Sarkara varatti here

Pineapple Munthiri(Grapes) Pachadi

Ingredients:

Well ripened Pineapple(finely chopped) - 2cups
Black/red grapes - 15
Curd - 1/2cup
Turmeric powder - 1/2tsp
Sugar - 1tsp
salt

For grinding

Grated coconut - 3/4cup
Cumin seeds - 1/4tsp
Mustard seeds - 1/2tsp
Green chillies - 3

For seasoning

Coconut oil - 1tbsp
Mustard seeds - 1/2tsp
Red chilli - 2
Curry leaves - 2strands

Method:

Cook the finely chopped pineapple with 1/2 cup of water, turmeric powder and a pinch of salt.Cover and Cook it till the pineapple become soft and mushy.Add grapes and cook it on low flame for 5 minutes.Do not overcook it.Add the ground coconut mixture to this.Boil it for another 5 minutes.Add curd and mix well.Add 1tsp of sugar for sweetness.Mix everything well and switch off the stove.
In a small pan heat oil and splutter mustard seeds.Add red chillies and curry leaves.Pour this over to the curry and cover it.Let it rest for another 2 hours.Serve with rice.