Mutton: 1 Kg
Shallot/Small Onion: 25 Nos
Big Onion: 2 nos
Tomato: 2 Medium sized (cut into small pieces)
Green Chilly: 2 Big (sliced lengthwise)
Ginger: 1/2 cup (chopped)
Garlic: 1/2 cup (chopped)
Turmeric Powder: 1/2 tsp
Coriander Powder: 2 tsp
Chilly Powder: 4 tsp
Meat Masala: 2 tsp
Pepper: 2 Table spoon
Salt as required
Oil as required
Curry leaves : 2 sprigs
Its more than 2 months, this post was in draft format. Unfortunately I completely forgot to finish this post. Today I received a request from a subscriber of our’s for a mutton curry, and then only I remembered about it.
Kerala style mutton curry preparation
- Wash the mutton pieces well and cut it into small pieces. Wash again under running water.
- Drain the pieces well.
- Marinate the mutton pieces with chilli powder, turmeric powder, coriander powder, meat masala, salt and keep it aside for 30 minutes.
- Heat a pan / cheenachatti and add oil.
- Add onions and saute it till it becomes golden brown.
- When onions turn golden brown, add ginger, green chillies, garlic and saute it well.
- Add tomato pieces and curry leaves and stir well to get it mixed well.
- Lower the flame and saute it.
- Add the marinated mutton pieces to pan (Add 1/2 a cup of water only if you need to be as a curry).
- Mix well and keep it in low flame for 5-8 minutes stirring it in between.
- Transfer it to a pressure cooker and cook up to 3 whistles.
- You can apply some seasoning with curry leaves and oil if you wish.
- Transfer to a serving bowl and serve hot with Appam / Pathiri / Idiyappam etc.
By Cini P Moideen
Easy Recipes for Summer Cooking: A short collection of receipes from Donal Skehan, Sheila Kiely and Rosanne Hewitt-Cromwell
Preparing aloo fry is the easiest thing any amateur cook can do. You can serve this as an evening snack along with a little ketchup.
PS : It will be better if you use fresh potatoes for this.
Medium sized potatoes : 2
Corn flour : 4 tsp
Chilli Powder – ½ tsp
Garam Masala / Chat masala : ½ tsp
Lemon juice extract : 1 lemon
Onion : 1 small size (cut into very small pieces)
Green chilly : 3 nos(Slit into small pieces)
Salt : as needed (½ tsp)
Curry leaves : 1 sprig
Step by Step Aloo fry preparation
- Prepare a solution of cornflour with a pinch of salt and water. The consistency should be semithick so that it will coat the potato pieces unifromly.
- Pressure cook the potatoes for up to 3 whistles. Once pressure it released, peel of the potatoes and cut them into small identical sized cubes.
- Coat them evenly with the corn flour solution.
- Heat oil in a pan and deep fry the potatoes for 3-4 minutes until the color changes to olden brown.
- In another pan, heat 2 tbsp of oil.
- When the oil is hot, add the onion pieces, green chillies, curry leaves and saute it until the onion turns yellow color.
- Add the fried potato pieces, add red chilly powder, garam masala, salt, lemon extract one after another and saute total for a 2-3 minutes. The potato pieces should be evenly coated with the masala.
- Turn off the flame and transfer to a servin bowl. Serve hot with some ketchup.
Nutella Hazelnut Spread with Cocoa 290g – Despicable Me 3 Limited Edition Pack (Labels may vary)
Last Sunday the newly wedded couples gave us a visit at home and I was really worried on what to give them for their first visit. With my Husband, I decided to prepare the my mom’s special beef roast (beef ularthiyath). We quickly arranged all other dishes and started preparing the beef roast for them. The couples enjoyed all our dishes and especially the beef roast. Enough of praising my food, you will get bored. Try this recipe and I am sure you will also love it.
Beef :1 kg
Turmeric powder : 1/4 tsp
Red Chilly powder : 2 tsp
Black pepper powder : ½ tsp
Garam masala : ½ tsp
Coriander powder : 1 tsp
Dried red chilly : 10 nos
Green chilly :3 nos (sliced, vertically)
Onion : 3 medium sized (sliced, vertically)
Ginger (chopped) : 2tbsp
Garlic(chopped) : 1 tbsp
Curry leaves : 3 to 4 sprigs
Salt to taste
Kerala Beef Roast Recipe preparation.
- Cut the beef it into bite sized pieces and wash it well under running water.
- Pressure cook the pieces along with turmeric powder, red chilly powder, black pepper powder, coriander powder, garam masala, chopped ginger (1tbsp) and salt with 1 cup of water (6-8 whistles).
- Grind the dried red chillies into a fine powder in a mixer.
- In a pan, pour 2 tbsp coconut oil and add the ginger (remaining 1tbsp), garlic, green chilly, curry leaves, onion and saute till it turns light brown.
- Add the grinded red chillies to the pan and saute.
- Add the cooked beef to the pan and mix it well. If needed add some more coconut oil.
- Cover the lid and keep it in medium flame for 20 minutes. You can saute it in between.
- Serve with rice, appam, idiyappam or puttu.
Gala Spin mop with easy wheels and bucket for magic 360 degree cleaning (with 2 refills)
Pocket chicken is an easy to make snack. It can be made from leftover chicken. Great snack for kids as it has vegetables & chicken combo. Can add any vegetables of your choice. Its quick to make.
Chicken pockets preparation
- Roll bread to flatten it. Now cut it in round shape with help of a glass & cutter /knife.
- Now place 1 bread on top of another, seal the edges with little water.
- Now dip it in beaten egg. Then roll over in breadcrumbs which is mixed with chilli flakes & pepper (optional).
- Now deep fry bread, remove when slight golden. Now let it cool.
- Now cut the rounded bread from middle to make it a semicircle.
- Now you can open the semicircle like pocket & fill it with fillings.
Preparation of filling for chicken pockets:
- Boil chicken with salt, turmeric & black pepper. Now shred the chicken.
- In a pan put butter or oil & saute finely chopped carrot, capsicum & cabbage. Season with salt.
- Now add corn kernels & chilli paste. Stir fry for few minutes till the raw smell goes. Then switch off the flame & let the mixture cool a bit.
- Now add shredded chicken & mayonnaise with the mixture & mix it well. Now taste to check for seasonings & adjust accordingly – your filling is ready now open the bread pocket & fill it.
- Serve hot and crispy chicken pockets with tomato sauce or any dipping of your choice.
http://ws-in.amazon-adsystem.com/widgets/q?rt=tf_cw&ServiceVersion=20070822&MarketPlace=IN&ID=V20070822%2FIN%2Fpsshabab7-21%2F8010%2F12d97ad8-6241-4452-8962-a27b32dd56a0&Operation=GetScriptTemplate Amazon.in Widgets
Chicken cutlets are an easy to prepare evening snack food which I am sure your Kids and other relatives will love. It is prepared from minced boneless chicken and mashed potatoes. This recipe will give you an awesome chicken cutlet. Don’t forget to send us your photos or comments after you try this. This is also a good item for iftaar / Ramzan. You can also freeze this for 2-3 weeks.
Chicken Cutlets preparation
- Pressure cook the potatoes and peel and mash it. Keep it aside.
- Cut the chicken in to small pieces and apply the red chilly powder and turmeric powder on the pieces and keep aside for 10-15 minutes.
- Pressure cook the chicken pieces with little water and salt.
- Mean while in a medium sized pan pour some oil and heat it. Add the chopped onions, ginger, green chillies and saute till it turns soft.
- Mince the chicken meat and add it to the pan along with the pepper powder, garam masala. Saute it for 10- 15 minutes.
- Turn off the flame and allow the mixture cool for 10 minutes.
- Once it is cooled add the mashed potatoes and mix well using your hands. (The mixture should hold shape when rolled into balls).
- Roll out small portions of the mixture into lime sized ball and flatten it between the palms to give it shape.
- Dip each cutlet in beaten egg and roll them in breadcrumbs, making sure that all sides are nicely coated.
- In another pan heat the oil and fry the cutlets in medium flame till they are golden brown.
- Serve with tomato Ketchup.
I love to have Neymeen curry or neymeen fry, which we prepares at my home in Karunagapilly. This has an amazing taste because its prepared by my Mom and we are using fresh neymeen which we get from the Neendakara Harbor. Neymeen is a tasty fish available through out South India. This fish is also called ‘ Vanjaram’ / ‘Aiykoora’ in Northern Kerala and Southern coastal Karnataka. Some people also call this as “King Mackerels”.
Seerfish fry (Neymeen fry) preparation
- Clean the fish and cut into small pieces depending on the kind of fish you are using.
- Make oblique incisions about 5cm apart on both sides of the fish pieces so that the marinade seeps through.
- In a mixer, make a thick paste of Pepper powder, Turmeric powder, Red chilli powder, ginger, garlic and salt with 2 tablespoon water.
- Add the curry leaves into the paste and mix with a spoon.
- Apply the paste on the fish pieces one by one. Make sure the marinade goes deep into the incisions and keep it aside for 1/2 hour to 1 hour in a refrigerator.
- Heat a pan, and add the coconut oil. When the oil gets heated, shallow fry the neymeen pieces on medium heat.
- Flip the neymeen pieces carefully after 2-3 mins and fry for another 5 minutes.
- Once the fish become crispy lower the flame and take it out into a tissue paper.
- Fry all other pieces also in the same method.
- Grind the red chillies and just warm it in a pan with 1 tsp of coconut oil. Sprinkle these red chilly powder over the fish fries.
- Sprinkle the lemon juice and garnish with curry leaves, sliced onions and serve hot along with rice or appam.
- You can also fry the vertically sliced onions along with the grinded red chillies in the coconut oil for garnishing.
- You can use any fishes instead of Neymeen / Seer fish like Tilapia, Pomfret (Avoly) etc.
Milk peda aka Doodh peda / palkova / Paal peda is one of the simple but most delicious and tastiest milk product. This traditional Indian sweet is made with condensed milk and milk powder and flavored with cardamom and pistachios.
Milk pedas are prepared mainly during the festival season like Diwali, Poojas etc. In North India, milk pedas are distributed among friends and neighbors to share the joy of birth of a male child in the family (If its a female child they distribute Burfi). This recipe will teach you how to make the Indian Milk peda at home easily.
Milk peda preparation
- Heat a heavy bottom broad pan.
- Add butter and melt it. Add all other ingredients one by one and mix very well.
- Stir occasionally until it get a thick consistency.
- Wear a glove while stirring, at this point, there is a chance of spluttering.
- Lower the flame and stir very well without taking hands.
- The batter gets more thicker and you can see the sides gets separated while you stir.
- When all of its water content is dried, switch off the flame. (It takes around 45 minutes or more).
- Let it cool for 20 minutes.
- Apply a touch of ghee on the palm and make small balls out of it, just press the middle and arrange in a buttered wax paper.
You can keep the milk pedas in an airtight container, as it is difficult to eat and finish in a day or two!
by Athira Sooraj
Kumbilappam aka Chakka Kumbulappam, Chakka Appam, Vazhanayappam, Theraliyappam is an authentic snack food of Kerala. Its prepared by cooking jackfruit bulb with rice flour, grated coconut and jaggery. This mixture is then wrapped and steamed in fresh green Edanailla /Bay Leaves /Vazhanayilas shaped into cones (Kumbils). These leaves have a special fragrance which when mixed with the jackfruit will definitely stimulate your taste buds.
- Remove the seeds from the jack fruit bulbs and pressure cook them for 3 whistles.
- Allow it to cool and then blend it into a paste format in a mixer and transfer to a medium sized bowl.
- Combine the grated coconut, scrapped jaggery, cardamom powder, cumin seeds and salt in the mixer (Don’t make it into a paste, Just 2 spins are enough).
- Mix the jackfruit paste and the mixture #3 together.
- Add rice flour little by little and make a smooth dough like that for chappathi. It should not be too thick or too loose. Add water if necessary or the dough is too thick.
- Make cones from the Vazhanayila / Ednailla /Bay leaves using a toothpick. Leave the upper edge of the leaf to close the cone.
- Fill each of the cones with the dough depending on their sizes.
- Cover the top with the upper edge.
- Steam it around 30-45 minutes or till its done until a toothpick inserted into the center of a cone comes out clean.
- Serve it hot with tea.
- You can use banana leaf / aluminium foil / butter paper etc if Edanayila /vazhanayila / bay leaves are not available.
Chicken biryani – thats our recipe for this Eid. This delightful and quick recipe for preparing Kerala style chicken biryani will make your Eid festival rich.
I am sure that biriyani / biryani needs no introduction to Indians or south Asians. For others, its one of the most flavorful, spicy and aromatic rice dish prepared in India and south asian countries. The origin of biriyani is associated with the Mughalai cuisine. It is prepared in multistep process in which rice and chicken is cooked separately and then cooked together with the alternate layers of chicken and rice.
The traditional biriyani is non vegetarian and may include chicken, mutton and sea food among types of meat. These days Vegetarian and Egg biriyanis are also available. Because of the traditional and cultural diversities of the country many varieties of Biriyanis are made through out India like Hyderabadi biryani, Thalassery biryani, Lucknowi biryani, Dindigul biryani, Aambur biriyani, Palakkad Rawther biryani etc.. which differs among the ingredients and cooking methods.
Chicken Biriyani Preparation.
- Wash and clean the chicken pieces.
- List 1 – Marinate them with the ingredients in list 1 and keep for 30 minutes.
- List 2 – Grind list 2 in a big mixer jar with 1/4 cup of water, to a smooth paste.
- List 3 – Now In a non stick pan, add oil and fry the marinated chicken pieces until half cooked and remove to another vessel.
- Add half of the ground smooth paste to it along with curd and a palm full of sliced onions. Keep aside.
- In a cooker, add the chicken fried oil and fry half of the sliced onions. When its translucent, add the rest of the ground masala paste and fry until raw smell disappears.
- Add chopped tomatoes and fry. Later, add the chicken-curd-onion mix and mix well
- Check and add salt.
- Close the cooker lid and let it get cooked until two whistles comes. Switch it off and let it cool.
- List 4 – Wash and dry the rice. In a large cooker, add ghee and fry cashew nuts and raisins. Remove and keep in a plate.
- In the same ghee, add thinly sliced onion and fry until golden colored and add powdered sugar and let it caramelize and coat the onion. Remove when its brown.
- Add a little more ghee in the same cooker and fry cinnamon, cloves and cardamom, and add the rice and fry.
- Later, add 6-7 cups of hot water and mix well.
- Close the cooker lid and let two whistles come. Switch off the flame and keep for 10 minutes.
- Then release the pressure and toss it well.
- To a heavy bottomed vessel, add a few teaspoons of ghee and add the cooked chicken gravy (Keep half cup of gravy separate) and a few pieces of chicken.
- Spread a set of rice on top and layer it with fried cashew nut and raisins.
- Likewise layer the biriyani and chicken pieces alternatively.
- In a small vessel, add lime juice and food color and mix well. Drizzle this on the rice. Top portion should be rice.
- Add rest of the cashew, raisins and spread a few pudina / Mint leaves.
- Using a thin and long ladle handle, pierce holes on the rice until deep down and pour chicken gravy on each holes and add a little ghee also.
- Close the lid and let it get cooked for 5-10 minutes in a very low flame.
- Move the vessel to different directions in each two minutes, so that the bottom portion won’t get burn.
- Switch it off and let it rest for 10 minutes.
- Then serve with Raitha and salad.
- Try to use big chunks of chicken pieces with bones.
- Use heavy bottom skillet so that biryani won’t burn or stick to the pan.
Another post in the Vishu sadhya series. This is palada pradhaman aka palada payasam which is a delicious dessert prepared using rice and milk. It is served usually in the end of Kerala sadhya (grand feast) along with pappadam and banana. It is an easy to prepare pradhaman with little effort. This dessert will give your guest unforgettable memories of the delicious Onam sadhya.
- Wash the rice well and grind it into small pieces.
- Add sugar and the coconut oil to it, and mix it till it is becomes thinner than dosa batter consistency, but thick enough to be spread on a leaf.
- Tear the banana leaves into five portions and remove the fibers. Spread the batter on each leaf, flatten and smoothen it out.
- In a vessel heat some water and when it boils well, add the flattened ada into it.
- Switch of the flames when the adas are cooked well and drain the water
- Gently separate each ada from the leaf when it cools.
- Cut each of the adas into very small pieces.
- Into an urli pour some milk and when it boils add the sugar and continue boiling until it thickens.
- Add the ada pieces into it When the solution is well reduced / thickened.
- Blend the well boiled milk and the ada together.
- When it reaches the consistency that makes it ready to serve, remove from the flame.
- Serve it…..
by Cini P Moideen