Grilled coconut chutney തേങ്ങ ചുട്ട ചമ്മന്തി

Grilled coconut chutney തേങ്ങ ചുട്ട ചമ്മന്തി

1. വറ്റൽ മുളക്  - 3 എണ്ണം
2. തേങ്ങ - അര മുറി
3. ചുവന്നുള്ളി - 3  എണ്ണം
4. പുളി - അല്പം
5. ഉപ്പ്  - പാകത്തിന്

പാകം ചെയ്യുന്ന വിധം

• ഉണക്കതേങ്ങയും  മുളകും കനലിൽ ചുട്ടെടുക്കുക. 
• ചുട്ട തേങ്ങ കഷണങ്ങളാക്കി എടുക്കുക . 
• മുളക്, തേങ്ങ,പുളി ,ഉള്ളി ,ഉപ്പു  എന്നിവ അരച്ചെടുത്ത്  നന്നായി  യോജിപ്പിച്ചെടുക്കുക.

EGG ROLLS

EGG  ROLLS

4 EGGS
SPRING ONION
TOMATO
GREEN CHILLI
SPINACH
RECIPE- chopped SPRING onion and tomatoes,chili add in vegitable oil on pan. and cooked about 5 minutes before adding the spinach, then cooked the tomatoes for another 3 minutes.
-While all this was getting good and cooked,whisked up three eggs, a little bit of milk, some salt, and some pepper. Then added the egg mixture to the veggie mixture and started the cook then roll n roll..then cut pices.its reddy...yummy egg roll.

GARLIC MUSHROOMS ROASTED

GARLIC MUSHROOMS ROASTED

• 16 even-sized open cup mushrooms, stalks cut level
• 3 tbsp corn or vegetable oil
• 75g unsalted butter, softened
• 3 cloves garlic, chopped very finely
• 2 tbsp fresh thyme,( ayamothakam/ omam) chopped
• 1 1/2 tbsp lemon juice
• salt and freshly ground black pepper to taste
• 50g fresh breadcrumbs

Procedure

Preheat the oven to 200C/400F/gas mark 6.  Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.

Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.

Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.

Cherupayar Thoran

Cherupayar Thoran

 

Ingredients

• Cherupayar (whole moong beans/green gram) – ¾ cup  [ soak  this in 3 cups  water overnight ]
• Water – 2.5 cups
• Coconut – ½ cup
• Small onion/shallots – 3,sliced
• Chopped garlic – ½ tsp
• Green chilli – 3, chopped
• Pepper powder – ¼ tsp
• Cumin (jeera) – a pinch (optional)
• Turmeric powder – ½ tsp
• Mustard seeds – ¼ tsp
• Curry leaves
• Salt
• Oil – I used coconut oil

Instructions

1. drain the water in which the gram soaked. cook in a pressure cooker with 2.5 cups water.  I cooked it for 4 whistles on high flame . Switch off the flame and keep it closed till the pressure drops, 10-15 mins. Open the cooker and drain the excess water.
2. Combine coconut, sliced small onion, chopped garlic and green chilli, pepper powder, cumin (if using), turmeric powder, curry leaves and salt in a bowl. Mix it well using your finger tips .
3. Heat oil in a wide pan and crackle the mustard seeds. Add the coconut mixture and cook for 2-3 mins. Add cooked cherupayar and mix well. You can add 2 tbsp hot water, just to make sure the payar and coconut mixture is well combined. Cover and cook for 2-3 mins on low flame. Switch off the gas and serve hot with Rice or Kanji.

Chicken Kurma

Chicken Kurma

Ingredients

Chicken – 1 Kg
Onion, finely sliced – 3
Garlic-ginger paste – 3 table spoon
Green chilly – 5
Cinnamon – 1 piece
Clove – 4
Cardamom – 5
Black Pepper powder – 2 table spoon
Coriander powder – 2 table spoon
Potato – 2 (cut into pieces)
Thick coconut milk – 1 cup
Cashew nut – 20 (soaked and ground)
Curds – 2 table spoon
Oil – 2 Table spoon
Salt, coriander leaves, curry leaves – enough

Method

Pour oil in pressure cooker and fry cinnamon, cloves and cardamom. Then add ginger-garlic paste and crushed green chilly. Add onion and after it is fried. add coriander powder, pepper powder and salt. Add curry leaves. Add chicken and potato. Close the lid and cook. Wait for three whistle and put out the fire. After it is cooked well, add the curd, cashew paste and coconut milk and bring to boil. Add coriander leaves.

Spiced, Aromatic Prawn/Shrimp Roast

Spiced, Aromatic Prawn/Shrimp Roast

Ingredients

Serves 4

500g prawns or shrimps, peeled and deveined

3 teaspoon kashmiri chili powder

1 teaspoon turmeric powder

1 green chili, slit

1 inch fresh ginger piece

5 sprig curry leaves, divided

Salt, to taste

2 cups water, plus extra for grinding

2 tablespoon oil, or more (use coconut oil for authentic taste)

Directions

Grind ginger, green chili, 2 sprig curry leaves, turmeric powder and chili powder to a smooth paste, adding a small amount of water. 

In a heavy-based pan, combine the masala paste with the water and place over medium-low heat. Tip in the prawns and season. Simmer for 10 minutes, stirring occasionally, until prawns are tender. Then increase the heat and boil the liquid until thick and reduced, stirring often. When most of the liquid has been absorbed and the prawns are coated with the marinade, drizzle generously with oil. Taste and season, if needed. Add remaining curry leaves — or as much as you like — and cook over very low heat for a few more minutes. Ah, at this stage, don't forget to enjoy the smell of the roasting prawns wafting through the kitchen, whetting your appetite! And, take care not to scorch the marinade. Remove from heat when the prawns start to crisp and turn golden brown. Serve warm with steamed rice.

Spiced Eggplant Fry — Vazhuthananga Porichathu

Spiced Eggplant Fry — Vazhuthananga Porichathu

Spiced Eggplant Fry — Vazhuthananga Porichathu

Ingredients

2 medium eggplants (brinjal), thinly sliced

10 dry red chilies

1 tablespoon peppercorns

3 garlic cloves

1 tablespoon vinegar

1 chicken stock cube (I used Knorr)

2 sprigs fresh curry leaves

Oil for shallow frying

 

Directions

Rub the eggplant slices with salt and rinse well. Eggplants tend to be bitter and soggy and salting helps drain the bitter juices and also makes the vegetable less permeable before frying.

In a blender, process the chilies, peppercorns, garlic cloves, vinegar and curry leaves to a fine paste. Crumble the stock cube and mix well with the paste. Remember that the stock is well seasoned, so don’t add any extra salt. Tip onto a shallow plate, add the eggplant slices and coat both sides with this mixture. Leave to marinate for 30 minutes.

Heat oil in a nonstick frying pan over medium-low heat. Place the marinated slices in a single layer in the fat and leave for 5-6 minutes to start to crisp. Be careful not to let it burn. Turn over the other side and repeat until crisp and golden brown. Drain on paper towels. Serve immediately with steamed rice. 

Fried Sardine — Mathi Varuthathu

Fried Sardine — Mathi Varuthathu

Ingredients

5 sardines, scaled and gutted

2 teaspoon kashmiri chili powder

½ teaspoon turmeric powder

2 teaspoon peppercorns

2 teaspoon vinegar

1 teaspoon oil, plus extra for shallow frying

1 teaspoon ginger-garlic paste

2 sprig curry leaves

salt, to taste

Directions

Working with one sardine at a time, cut off heads and tails, and rinse them in fresh lemon juice and water. Make horizontal gashes on both sides; set aside.

Crush peppercorns to a fine powder in a coffee grinder or blender. Then add chili powder, turmeric, ginger-garlic paste, vinegar, 1 teaspoon oil and a bit of water. Blend to make a thick paste. Season.

Marinate fish in this mixture, massaging some of the marinade into the cavity of each fish. Let sit, at room temperature, for 30 minutes to allow the flavors to set in.

In a large non-stick frying pan, heat oil over medium-low heat. Add the whole sprig of curry leaves and then place the fish. Shallow fry for about 2 minutes each side or until cooked and browned. Adjust the cooking time to how you prefer them. If, like me, you like the idea of enjoying crispy sardines, fry a bit more. Take care not to overcook as the fish dries out quickly losing its delicate flavor. Remove with a slotted spoon and drain on paper towels.

Dry Red Chili Chutney — Mulaku Chammanthi

Dry Red Chili Chutney — Mulaku Chammanthi

Ingredients

10 dry red chilies

5 small shallots

½ - ¾ teaspoon tamarind soaked in2-3 tablespoon water

Salt, to taste

2 teaspoon oil, preferably coconut, plus a bit more for roasting

Directions

Wipe a small nonstick frying pan with a bit of oil and roast chilies for 2-3 minutes until crispy, dark brown and fragrant. Take care not to burn chilies. Remove from heat and allow to cool completely. 

Using an electric spice or coffee grinder, grind roasted chilies and shallots to a coarse paste, without adding water. Scrape the ground mixture into a bowl and mix well with tamarindpulp,  and oil. Season to taste. Allow to stand for 10 minutes for the flavors to set in. Adjust seasoning, if needed.

Serve it as a relish with steamed rice and curd. This chutney also goes well with traditional combinations like boiled tapioca (kappa), as well as rice gruel (kanji).

Green Mango Pickle — Manga Achar

Green Mango Pickle — Manga Achar

Ingredients

Prep: 15 min, plus marinating and maturing time

2 cups mango (about 3-4 small mangoes), lightly pared and diced small

1 teaspoon salt

2 tablespoon gingili oil, or sesame oil (nallenna)

½ teaspoon black mustard seeds

2 small sprigs curry leaves

¼ teaspoon fenugreek powder

½ teaspoon asafetida

1 tablespoon Kashmiri chili powder

1/8 teaspoon turmeric powder

4 tablespoon water

Directions

Choose unripe mangoes with firm skin and greenish white flesh. Using a peeler, slightly pare the dark green skin without peeling the skin completely (refer picture)—a bit of skin adds a really nice texture to the pickle. Slice the flesh, cutting around the pit, and then dice into small pieces.

Toss the diced mangoes with 1 teaspoon salt and set aside for 8 hours, preferably overnight. This dehydrates them slightly so that the mango pieces retain their crispness when pickled. Drain the liquid and set aside.

Heat oil in a skillet over medium-low heat. Add mustard seeds and cook until they crackle, about 30 seconds. Stir in curry leaves, and spice mixtures—fenugreek, asafetida, chili, turmeric—and cook, stirring, for 15 seconds. Pour in water and bring to boil over low heat.

Remove from heat, add diced mango and mix well. Taste and add salt, if needed (I didn’t use any extra salt). Ladle into a clean, dry, sterilized glass jar; seal with lid. Shake jar to evenly disperse ingredients and store in the refrigerator for 2-3 days to infuse flavors.

The pickle tastes best after aging for 2-3 days. Refrigerate after opening. It will keep several weeks in the refrigerator, if not eaten immediately.

Serve mango pickles with any rice dishes. In fact, pickles perfectly complement any Indian meal, and are mixed and eaten with the other food served, just like chutney.

KOOTTU CURRY

KOOTTU CURRY

Ingredients

1. Brown chickpeas-cooked-1/2 cup( see notes)
2. Raw plantain / kaya-peeled and cubed-1/2 cup
3. Elephant yam /chena-cubed-1/2 cup( see note)
4. Kashmiri chili powder-1/4 tsp
5. Turmeric powder-1/2 tsp
6. Grated coconut-1/3 cup
7. Salt to taste
8. Water- as required

To grind

1. Grated coconut-1/2 cup
2. Garlic - 2 small cloves
3. Green chilies- 1 or 2 nos( or to taste)
4. Cumin powder-1/2 tsp
5. Black pepper powder-1/4 tsp ( or to taste)

For tempering

1. Mustard seeds- 1/2 tsp
2. Dried red chilli- 2 nos
3. Curry leaves- few
4. Oil

Method

• Grind together all the ingredients listed under ' to grid ' to form a coarse paste.Keep aside.
• Dry roast 1/3 cup grated coconut over medium flame,stirring continuously until it turns brown.Keep aside.
• In a pan,combine together cubed plantain, elephant yam ,chili powder,turmeric powder and  water.Cook until it is tender and water is almost absorbed.Add cooked chickpeas ,prepared coconut paste and salt .Mix well and cook for 1 or 2 minutes.Remove from heat.
• Add the roasted coconut and mix well.
• Heat oil in a pan and add mustard seeds,let it splutter.Add red chilies and curry leaves,fry for few seconds and pour it over the curry.
• Serve with rice.

Note: Soak a little more than  1/4 cup of  brown chickpeas overnight or for at least 8 hrs.Pressure  cook adding salt to taste, until done.
You can completely avoid elephant yam and use 1 cup raw plantain instead,if desired.

Gobi Manchurian Dry Recipe 

Manchurian made from gobi (cauliflower) is one of the best starters you can have in any party. Among dry and with gravy variants of it, dry one is widely preferred due to its versatility as a snack that can be served as a starter or as an accompaniment for dinner. There are two parts for making dry manchurian with gobi 1) make florets and 2) make spicy sauté. Learn how to make restaurant like delicious phool gobi manchurian dry with this easy step by step photos recipe.

Preparation Time: 10 minutes

Cooking Time: 35 minutes

Total Time: 45 minutes

Serves: 4 servings

Ingredients:

For Florets

1/2 cup Corn Flour

5 tablespoons Maida (all purpose flour)

1 medium size Cauliflower (Phool Gobi), broken into medium size florets

1/2 teaspoon Garlic Paste

1/2 teaspoon Ginger Paste

Oil, for deep frying

Salt

1/2 cup Water

For Sauté

1½ teaspoons Garlic Paste

2 teaspoons Ginger Paste

2 Green Chillies, finely chopped

1 large Onion, finely chopped

1 small Green Capsicum, finely chopped

1½ tablespoons Soy Sauce

1/2 tablespoon Chilli Sauce

2 tablespoons Tomato Ketchup

2 tablespoons Cooking Oil

2 tablespoons Spring Onion, finely chopped

Salt

Directions for Florets:

1. Boil cauliflower florets in salted water over medium flame for 3-4 minutes. After boiling, drain excess water and pat dry florets on tissue paper.
2. Mix maida, corn flour, 1/2 teaspoon ginger paste, 1/2 teaspoon garlic paste, 1/2 cup water and salt in a bowl to make a batter. Make sure that batter is not too thick or not too thin. Its thickness should be similar to thickness of dosa batter. Add all florets in batter and mix well. For perfect manchurian, batter should coat florets evenly.
3. Heat oil in kadai (frying pan) over medium flame. Carefully drop or slide 6 to 8 florets in oil and deep fry over medium flame until they turn golden brown. Drain and transfer deep fried florets over paper napkin to a plate. Deep fry remaining florets.

Directions for Sauté:

1. Heat 2-tablespoons oil in a wide, thin-bottomed pan or wok on medium flame. Add 2 teaspoons ginger paste, 1½ teaspoons garlic paste, chopped green chillies, chopped capsicum and chopped onion.
2. Sauté them on high flame for 3-4 minutes.
3. Add soy sauce, tomato ketchup, chilli sauce and salt.
4. Stir continuous and cook for a minute
5. Add deep fried florets.
6. Toss and mix deep fried florets with other ingredients in pan for 1-2 minutes keeping flame on high. (Tossing everything on high heat in wok or pan is must for making best Chinese gobi manchurian dry.)
7. Transfer it to a plate and garnish with spring onion. Serve it hot with tomato ketchup and chilli sauce.

Tips and Variations:

• Do not keep deep fried florets idle for long time otherwise they will turn soft and you will not get the crunchy taste.
• Serve this dish immediately to get crispy taste of florets.
• Dry manchurian of gobi gets its primary taste from chilli sauce and soy sauce. You can adjust the quantity of these two sauces to get a desired flavor.
• To clean cauliflower florets, soak them in hot salted water for 15 minutes.
• Do not try to deep fry all florets in a single go, as they may not cook evenly.
• If you like crispy dry cauliflower manchurian, then deep fry batter coated florets for little longer than suggested time in this recipe.

Taste: Dry and spicy

Serving Ideas: Serve it as a starter or appetizer or as an accompaniment with   fried rice.

Red Chilli Chutney Recipe 

Preparation Time: 25 minutes

Cooking Time: 3 minutes

Serves: 4 servings

Ingredients:

8-10 Whole Dry Red Chillies

1/2 inch Ginger, chopped

8 Garlic Cloves

1½ teaspoons Lemon Juice

1 tablespoon Cumin-Coriander Powder

2 tablespoons Oil

1/3 teaspoon Salt

Directions:

1. Deseed and soak dry red chillies in water for 20 minutes and drain them.
2. Take drained red chillies, ginger, garlic, cumin-coriander powder and salt in a small chutney jar of a food processor or grinder. Grind them with 1 tablespoon water until smooth paste.
3. Heat 2 tablespoons oil in a medium size pan and add prepared paste.
4. Sauté it for 2-3 minutes over low flame. Turn off the flame and let it cool at room temperature and mix lemon juice.
5. Transfer red chilli garlic chutney to serving bowl. Use it to make delicious chaats like bhel puri, sev puri or pav bhaji, etc. and give it a spicy touch.

Tips and Variations:

• For even better taste and texture, use mortar and pestle to make this chutney. It will give a coarse texture like no other.
• Use more oil if you like to have an oily chutney. It improves the taste and texture a lot.

Taste: Very hot and spicy

Serving Ideas: There are simply many ways in which red chilli chutney can be used to transform any dull food into titillating spicy food. E.g. use it as spicy condiment for dosa, idli or as a dip for samosa, kachori and various Indian snacks or as a spread to make sandwiches and rolls.