cod fish recipes: Malabar Special

Showing posts with label Malabar Special. Show all posts

Showing posts with label Malabar Special. Show all posts

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.

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.

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.

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.

Inji/Ginger Curry (Kannur style)

This is one of the usual curries in my home.Very good for health and digestion.Simple too.You can prepare this in 10 minutes!!

In southern part of Kerala there is another curry called 'Puli Inji', that is sometimes called Inji Curry which is entirely different from this preparation. Its an essential part of Kerala Sadya.

Here goes my mom's Inji curry Recipe..

Ingredients:

Inji/Ginger(chopped) - 3tbsp
Grated coconut - 1/2cup
Green chillies-2
Mustard seeds -3/4tsp
Curd -1cup
Coconut oil -1tsp
Red chillies - 2
Mustard seeds - 1/2tsp
Curry leaves - 2strands
Salt

Method:

Grind together coconut,ginger,green chillies and mustard seeds.Beat the curd well.Add the coconut mixture to this.Mix well.In a small pan heat oil and splutter the mustard seeds.Add red chillies and curry leaves to this.
Add this seasoning to the curry.Serve with rice.

NeyPathal/Ney Pathiri/Deep Fried Pathiri

Ingredients:

Parboiled rice/Puzhukkalari - 2cups

Grated coconut - 1cup

Shallot - 4

Fennel Seeds - 1tbsp

Rice flour -1/2 cup

Salt

Method:

Wash and soak the rice overnight.Grind it along with 1/2 cup of water until to get a coarse mixture.(Do not add too much of water.If you can grind the rice with less water you need to add less rice powder only).

Crush together coconut,shallot and fennel seeds. Add this to the rice mixture.add salt too.

Mix everything well.Add enough rice powder and make it a smooth dough.

Take a lemon size ball and flatten it using your fingers by placing it on a plastic sheet.It should not be too thin.You can see the shape and width of the pathiri in the picture.Heat oil in a pan.

Hold the plastic sheet in one hand and remove the pathiri using the other hand and carefully put into hot oil.

After sometimes it will float on top and puff up.Flip it over and fry both sides until golden brown color.

Serve with Malabar chicken curry or any non-veg Curry.

Recipe Courtesy - My Mom

Arikadukka/Stuffed Mussels

Arikadukka or Kallummakaya Nerachathu or Stuffed Mussel is one of the famous snacks in Kannur,especially in Thalassery.I tasted this first from one of my friends during our hostel days and it was so yummy. I made this 6months back when we were in Netherlands.There we used to get lots of fresh mussels.You can make this only with fresh mussels, as this one needs the fresh shells to make.

Here goes the recipe...

Ingredients:

Mussels -15-20

For Stuffing

Rice flour -2cups
Shallots -4
Grated Coconut - 1/4cup
cumin seeds -1tsp
salt

For the batter

Chilli powder -2tbsp
Turmeric powder- 1/2tsp
Rice Flour -1tbsp
Salt

Method

Boil the mussels with enough water,till the shells open.Drain it and clean the mussels.Keep it aside.

Grind together shallot,coconut, and cumin seeds.Add this paste and salt to rice flour .Mix well and make a smooth dough by adding enough hot water.Stuff the mussels with the dough and steam it for 15 minutes.Allow to cool.Remove the shell.

Mix together chilli powder,turmeric,riceflour and little salt.Add 2-3tbsp of water to this and make a batter.
Heat oil in a pan.dip the steamed mussels in the batter and deep fry it.

Malabar Style Chemmeen/Prawns Curry

Ingredients:

King prawns - 300g
Tomato - 1
Green chillies - 2
Grated coconut - 1/2cup
Cumin seeds - 1/2tsp
Turmeric powder - 1/4tsp
Red chilli powder - 1tbsp
Coconut oil - 1tsp
Curry leaves
Salt
Garlic pods - 3(crushed)

Method:

1.Marinate the prawns with salt,turmeric powder and chilli powder for 1/2 an hr.
2.Heat a claypot .Add prawns,sliced tomato,green chillies with 1 cup of water.Cook it for 10 minutes.
3.Grind coconut and cumin seeds with little water.
4.Add the paste to the curry.Cook it on low flame till its done.
5.Switch of the stove and add coconut oil,curry leaves and crushed garlic.mix it well and cover it.
6.Serve with rice.

Recipe Courtesy - My Mom

Prawns Biriyani

Ingredients:

For Prawns Masala

King Prawns - 25 to 30 nos

Chopped Onion-1,big

Chopped Tomato - 1,big

Ginger-garlic paste - 1tbsp

Green chillies - 2

Turmeric powder - 1/4tsp

Red chilli powder - 2tsp

Biriyani Masala - 2tsp, see below

Coriander leaves

Mint leaves
Salt

Biriyani Masala

Cinnomon - 1big piece

Cardmom - 3

Cloves -3

Nutmeg -1

Caraway seeds- 1/2tsp

Fennel seeds -1/2tsp

Cumin seeds-1/2tsp

Mace-2

Dry roast all together and grind to a fine powder.

For Rice

Basmati rice - 2cups

Ghee - 2tbsp

Cinnamon - 3pieces

Cardmom - 2

Cloves - 3

Star Anise - 1

Water

Salt

For Garnishing

Saffron strands soaked in 2tbsp milk

Fried Cashews and raisins

Fried onions

Biriyani Masala - 1tsp

Coriander leaves

Method:

Preparing the rice

1 Soak the rice for 30 minutes.

2 In a pan add 2tbsp ghee , cloves,cinnomon ,Star anise and cardmom.saute well for a minute.

3 Add the washed rice and saute it for sometime.

4 Pour 3cups of water and salt to the rice.

5 Cook rice till soft and all the water is absorbed.Keep it aside.

Preparing Prawns Masala

1 Marinate the prawns with little turmeric,chilli powder and salt.Keep it aside for 1 hr.

2 Heat 2tbsp of oil in a pan.Put the marinated prawns to this.Shallow fry it for 10 minutes.

3 In a pan heat oil and saute Onion,ginger-garlic paste and red chillies for 5 minutes.

4 Add tomato and mint leaves.Cook the tomato .

5 Add all spice powders and mix well.

6 Add the fried prawns ,mix well.Cover it and cook it on medium flame till the prawns are done.

Layering and Final Cooking

1.Take a big vessel and add the Prawns masala .

2.Add the cooked rice on top of that.

3.Sprinkle the saffron milk, biriyani masala and fried cashews and raisins.

4.Add fried onions and coriander leaves.

5.cover it tightly and cook it on low flame for 10 minutes.

6.Serve hot with pappadam,pickle and onion raita :)

Erachi Pathiri(Fried Pathiri Suffed with chicken masala )

Ingredients:

For Dough(Pathiri)

Whole Wheat flour - 1cup

All purpose flour - 1cup

Salt

Water

For Chicken Filling

Boneless Chicken - 1/2 kilo

Turmeric Powder - 1/4tsp

Chilli powder - 1/2tsp

Green chillies - 3

Chopped Ginger -1 tsp

Chopped Garlic - 1tsp

Garam masala Powder -1/2 tsp

Chopped Onion - 1,big

Coriander leaves

Mint leaves(optional)

Coconut oil

Method:

Cook the chicken with sat,turmeric ,chilli powder,garam masala and little water.Allow to cool . Mince the chicken and set it aside.

In a pan heat oil and add chopped ginger,garlic ,green chillies and onion.Saute well till the onion become soft.Add the minced chicken and saute for a while.Add chopped mint leaves and coriander leaves.Adjust the salt.Filling is ready.Keep it aside.

In a bowl mix together wheat flour,all purpose flour and salt.Add enough water and make a smooth dough.

Divide into equal sized small balls.Roll it and add the filling in the centre.Cover it with another pathiri.Slowly press the edges using fingers to seal all the masala in.Repeat the same process .

Heat oil in a pan .Deep fry the pathiris.Serve hot.

Kannur style Thakkali(Tomato) Pachadi

Ingredients:

Tomato - 2,big

Red chilli powder - 1/2tsp

Salt

Grated coconut - 5 tbsp

Curd -5tbsp

Mustard seeds -1/2tsp

For seasoning

Coconut oil

Mustard seeds

curry leaves

dry red chillies

Method:

1.In a bowl add chopped tomatoes,red chilli powder and salt.Mix with your hands.

2.Grind together coconut and mustard seeds.Add curd to this grind it once more.

3.Pour this to the tomatoes and mix well.Adjust the salt

4.In a pan add coconut oil and splutter the mustard seeds,curry leaves and dry red chillies.

5.Pour this on top of the pachadi and mix well.

6.Serve with rice.

Malabar Chicken Biriyani

Ingredients:

For Rice

Basmati rice - 2 cups
Cloves - 3
Cinnamon -3pieces
Cardmom -3
Ghee - 2tbsp
Water - 3cups
Rose water - 1tsp
Salt

For Chicken masala

6 big chicken pieces
4 big onions
4 big tomatoes
7Green chillies
1 big piece of ginger
6 big garlic pods
3tbsp of chopped mint leaves
3tbsp of chopped coriander leaves
2 tsp Biriyani masala(below)
1tbsp Lime juice

Biriyani masala

Cinnomon - 1big piece
Cardmom - 3
Cloves -3
Nutmeg -1
Caraway seeds- 1/2tsp
Fennel seeds -1/2tsp
Cumin seeds-1/2tsp
Mace-2
Dry roast all together and grind to a fine powder.

For Garnishing

Raw cashews and raisins
Saffron 2 strand
Milk -2tbsp
Coriander leaves

Method:

Preparing the Chicken masala

1.In a pan add 5tbsp of ghee and fry the thinly sliced onions.
2.Fry them till it become crispy and nice golden colour.Keep it aside.
We will use these fried onions for the chicken masala and for garnishing.This will give a nice flavour to the Biriyani.
3.Crush together ginger,garlic and greenchillies.

4.In a big pan add the tomatoes and saute well till it become soft(don't need to add ghee here).
5.Add some water and cook the tomatoes.
6Add the crushed mixture and saute well.
7.Add the cleaned chicken pieces and some water to cook the chicken.
8.Add the chopped Mint leaves and salt .Cover and cook it till the chicken is done.
9.Add 3/4 of the fried onions and cook for 5minutes .
10.Add garam masala,lemon juice and coriander leaves and mix well.Cover it and keep it aside.

Preparing the Rice

1.Soak the rice for 30 minutes.
2.In a pan add 2tbsp ghee , cloves,cinnomon and cardmom.saute well for a minute.
3.Add the washed rice and saute it for sometime.
4.Pour 3cups of water and salt to the rice.
5.Add rose water and cook rice till soft and all the water is absorbed.Keep it aside..

6.Mix saffron strands in milk and keep it aside.

Preparing Malabar Chicken biriyani

1.Take a big vessel and add the chicken masala first.
2.Add the cooked rice on top of that.
3.Sprinkle the saffron milk, raw cashews and raisins.
4.Add the remaining fried onions on top of the rice .
5.cover it tightly and cook it on low flame for 10 minutes.
6.Serve hot with pappadam,pickle and onion raita.

Beetroot & Dates Pickle

Ingredients:

1 big beetroot(grated)
8 dates(cut into small pieces)
1tsp chilli powder
3-4 garlic pods (grated)
1/2 cup Vinegar
Salt to taste

Method:

In a clean bowl mix together grated beetroot,dates and garlic.Add chilli powder ,salt and vinegar.Mix well and keep refridgerated for 24hours. Make sure to store it in a clean and dry bottle.Take out from fridge and check the salt and adjust it.Return back to fride.This can be stored for a month or more.

Pazham Cake

Pazham cake is a traditional and yummy snack which is famous in the Malabar region of Kerala. It is famous among Muslim community and they prepare this during the Ramadan days. I bet your family will love this. My husband finished the entire cake in one go!

Recipe courtesy "Taste of kerala" of Amrutha TV.

Ingredients:

2 Ripe Banana
3 large eggs
3tbsp sugar
Ghee - 2tbsp
Raw cashews and raisins -1tbsp

For garnishing

Fried cashews and raisins
Cherries

Method

Cut the banana into small pieces.In a wide pan add ghee and saute the banana pieces till it become golden brown colour.Keep it aside.
In a bowl beat the eggs with sugar.Add the banana and raw cashews and raisins .Mix well.
In a thick bottomed pan add some ghee and spread it well.Pour the egge mixture to this.Cover it and cook it on low flame till the top part is set.It took me 20 minutes.When it is cooked transfer into a plate and garnish with cherries and fried cashews and raisins.Serve hot with tea.

AWARDS from Sangeetha and Priya

I have received these lovely awards from Sangeetha of Kothiyavunu and Priya of Priya's Recipes.
Thanks you so much dears...:)

Prawn Masala

Ingredients:

300g Prawns

2 medium Onion

2 medium Tomato

2tbsp Kashmiri chilli powder

1/2tsp Turmeric powder
Green chilli - 2

Salt

Curry leaves

Coconut oil

Method:

Marinate the prawns with salt,turmeric and chilli powder and keep it aside for 15 minutes.In a clay pot add chopped Onion,tomato ,marinated prawns and green chillies.Cover it and cook it till the prawns are tender and soft.Add Coconut oil and curry leaves .Mix well.serve with rice.

Unakka Chemmen (Dried Shrimps)Chammanthi

Ingredients:

Unakka chemmeen (dried small shrimps) - 1/2 cup

Grated coconut - 3/4 cup

Dried red chillies - 5

Shallots - 3 to 4

Tamarind- a small piece

Curry leaves - 2springs

Method

Remove the head and tail of the shrimps and wash it well.Heat a pan and fry the shrimps and red chillies on a low flame.When they are crispy switch off the stove.In a blender add Shrimps,redchillies,coconut,shallots,curry leaves,tamarind and salt.Grind all the ingredients well to a coarse mixture.Serve with rice.

Egg Kebab

Ingredients:
For the masala:

2 Boiled eggs
2 onion(sliced)
1tbsp ginger(chopped)
1tsp Garlic (chopped)
3 Greenchillies
4 large potato(boiled and mashed)
1/2tbsp Garam masala
1/4tsp turmeric powder
Salt to taste
Few Coriander leaves,Curry leaves,Mint leaves
2 eggs for dipping
1 cup Bread crumbs

Method:

Heat oil in a pan .Add the onion and saute well till it become light brown colour.Add ginger,garlic,green chillies and mix them.Add the masala powders,curry leaves and mint leaves.Saute well.To this stage add the mashed potato and salt.Mix well and add the coriander leaves to this.Switch off the stove and allow them to cool.
For dipping,break the eggs,add salt and beat well.
Take the boiled eggs and cut into 4 pieces(legthwise)

When the mixture is cooled make into equal size of balls.Flat each balls and add 1
egg piece in center.Shape it like unnakaya.Dip it in egg and coat with bread crumbs.
Deep fry them in oil.

Neychoru(Ghee Rice)

Ingredients:

Basmati rice - 1 cup
water - 2 cups
Onion - 1 medium
Ghee - 1 tbsp

Cardmom pods - 2
Cloves - 2
Cinnomon stick pieces - 3
Bay leaf - 1
Salt - to taste

For garnishing

Ghee - 1 tbsp
Cashews - 1 tbsp
Dry grapes - 1 tbsp
Onion - 1

Method:

Wash the rice and soak it for 30 minutes.Heat 1tbsp ghee in a pan ,fry the cashews and dry grapes.keep it aside.In the same pan add sliced onion and fry it till it become dark brown colour.

Drain the rice.In a pan heat ghee and add the whole garam masala,sute well. Add sliced onions.Saute the onion for 2 minutes .Add the rice and saute well(so the rice won't be sticky).Add water and salt to this.close it and cook the rice .Occasionally check the rice.If it is ready remove it from the fire.

Garnish with fried cashews,dry grapes and onions.Serve hot with Chicken Curry

Malabar Chicken Curry And an Award!!!

Another super recipe from my mom - The Malabar Chicken Curry. She prepares this whenever we have some special guests and serves it always with her special Ghee Rice. Yummy!!This is my favorite chicken recipe as well. The one that I always want to prepare when I buy chicken. Whenever we go home, my hubby ask my mom to prepare it for him. He likes that extra taste of the chicken when it is prepared out of the 'Kal Chatti' (Stone cooking pot). These days, he says the chicken is becoming tasty like when my mom prepares it. :-) So hope you will also love it...Give it a try...

Ingredients:

Chicken - 1 kg
Turmeric Powder - 1/4 tbsp
chilly powder - 2 tsp
Salt - to taste
Lime Juice - 1tbsp
Onion - 2,medium
Green chillies - 3
Tomato - 1 big
Ginger(chopped) - 1tbsp
Garlic(chopped) - 1tbsp
Curry leaves - a handful

For the masala

Coconut oil - 1 tbsp
Grated coconut - 3/4 cup
Garlic - 2 pods
Whole garam masala(cardmom,cloves,cinnamon pieces) - 2 each
Whole pepper corns - 10 to 15
Coriander Powder - 2tbsp
Curry leaves - few

Method:

Marinate the chicken with turmeric,chilly powder,salt and lime juice.Keep it refrigerated overnight or at least 1hr if you don't have time.
In a pan heat coconut oil and add grated coconut,pepper corns,whole garam masala,chopped garlic and curry leaves.Saute well till the coconut become dark brown colour.Add coriander powder to this.Mix well.allow it to cool.After that make it to a smooth paste.Keep it aside.
In a big pan heat oil and saute ginger,garlic and greenchillies .Add the sliced onion and saute well for 2 minutes .Add sliced tomato and mix well.To this add the marinated chicken , cover it and cook them till the chicken is half done.(don't add water).Add the masala paste and boil them for 10 minutes or till the chicken is done.
Garnish with Curry leaves.Serve hot .It goes well with Chappathi,appam or even with the plain rice.The best combination is 'Neychoru' or Ghee rice'-The recipe is coming soon!!! :-)

My friend Babli of Khana Masala have passed this 'A Fabulous Award' to me.Thanks alot dear for your encouragement and this wonderful gift.I am feeling very happy to receive this .Thank u so much for thinking of me and passing it on.

I am sharing this award with the following friends

Sangeetha Subhash

Keep rocking my dear friends!!!

Banana Halwa(Nenthra Pazham Halwa)

This is a super duper Sweet.As it is clear by its name ,Nethra pazham is the main ingredient in this Reipe.This recipe is worth trying once.I got this recipe from Sangeetha 's kothiyavunu.com.For original recipe click here.here 's my version.

Ingredients:

Nethra Pazham(extra ripe) - 3 medium
Sugar - 1 cup
Ghee - 1/2 cup
Cardmom Powder - a pinch
All purpose flour - 3tsp
Milk - 1 1/4 cup

Method:

Steam the bananas in a steamer or pressure cooker.cook well and remove the black seeds.Allow them to cool.Make a smooth paste in a grinder.Meanwhile put a heavy bottom pan on the stove and add the milk and sugar.Boil them ,When they reach a thick consistacncy add the banana paste and mix them well.Keep on stirring.you have to be patient,it needs more time.To thicken the halwa add the flour dissolved in 1/4 cup of water.keep on stirring.When they are almost thick add the ghee little by little.Mix well till the colour become
brown.Add cardmom powder .When the halwa is leaving the side of the pan switch off the stove and spread this to a greased plate.Allow them to cool.Cut into squares and garnish with Cashews.Enjoy!!