Mathanga/ Pumpkin- 250 gm
Vanpayar ( Red gram)- 100 gm
Coconut grated- 1 cup
Green chilli- 4 nos
Cumin seeds- 1 pinch
Shallots- 6 pieces
Turmeric powder- 1/2 teaspoon
Sliced coconut- 2 tablespoon
Coconut oil- 1 tablespoon
Mustard seed, Curry leaf, dried chilli & salt
Cook vanpayar/ redgram in a pressure cooker with enough water and salt. Cook pumpkin cut into square pieces in a pan with one cup water. Grind together grated coconut, green chilli, cumin seed, shallots and salt in a grinder. Add together cooked vanpayar, pumpkin and the grinded mixture in a pan , mix well. Add enough water to make the curry little loose and boil for 5 minutes. Heat oil in a pan, splutter mustard seeds, add curry leaf, sliced coconut, dried chilli. Fry it and add to the cooked curry. Mathanga erussery is ready to serve now.
Biriyani rice/ Basmathi rice - 2 cup
Carrot- 2 Nos
Beans- 12 Nos
Onion- 3 Nos
Spring Onion- 3-4 leaf
Nuts- 100 gm
Raisin / Dried Grapes /kismis- 100gm
Ghee- 4 table spoon
Coriander leaf- 5-6 leaf
Boil 4 cup water in a big vessel and add rice to it boil. Add some pieces of cinnamon and 2 cardamom and 2 cloves along with rice and boil it until rice cook. Keep on observing to avoid rice get over cooked. Add the juice of one lemon to it before removing from flame to avoid sticking of rice between each other. After remove vessel from flame and drain out excess water. Spread rice in a flat surface over a cloth to avoid over cooking in its own steam.
Fry cashew nuts, kissmis in a frying pan with little ghee.
Fry onion in a pan with oil until it become brown. Keep it aside.
Cook carrot and beans in a pressure cooker for 3 minutes and then fry it with little ghee in a frying nonstick pan.
Heat oil in a frying pan and scramble properly 2 eggs white and yellow together with some salt and little pepper powder.
Also make ready chopped spring onion and coriander leaf.
Take a deep pan and make it hot, put 1 teaspoon ghee to it and spread completely on the bottom of the pan.
Then add cooked rice to it as fist layer.
Then add the fried, beans, carrot, egg, coriander leaf, spring onion, fried cashew and dried grapes to make it as the second layer.
Again add cooked rice as the third layer. Like wise repeat the two layers until complete rice used.
Then keep the pan in medium flame for 2 minutes with closed lid. Then take out of flame, mix all together and serve hot. Delicious fried rice is ready.
Unakkameen (dry fish) - 10 pieces
Muringakkaya (Drumstick) - 6 or 10 pieces
Shallots - 5 pieces
Onion - 1 large
Green chilly -4nos
Garlic - 2 pods
Ginger -1 small piece(1/4 inch)
Coconut grated– 1 cup full
Kudampuli -2 pieces
Chilly powder -1tsp
Corriander powder - ½ tsp
Turmeric powder - ½ tsp
Curry leaves-2 sprig
Coconut oil -1tsbsp
For grinding: Coconut,chilly pdr,coriander pdr,turmeric pdr,shallots
Splutter mustard seeds with ½ tbsp oil and curry leaves. Add sliced onion in to it and sauté well then add drumstick pieces ,sliced green chillies, garlic and garlic sauté it for a while then add dry fish ,kudampuli and water cook it after close it with a lid. After ¾ cook add grinded coconut paste to it again cook it well. Pour remain coconut oil and curry laves over the curry close it for a minute then stir it .Serve with hot rice…
Really yummy dish…try it…..
King fish(nanmeen / aykkura) - 300 gm cut into small square pieces
Shallots- 8-10 pieces
Garlic- 4-5 pods
Ginger - 1 big piece(1 inch)
Mustard seed- 1 tea spoon
Fenugreek seed- 1 tea spoon
Kudampuli - 2 pieces (http://en.wikipedia.org/wiki/Gambooge)
Coconut oil- 1 table spoon
Chilli powder- 2 tea spoon
Corriandor powder- 1/2 tea spoon
Turmeric powder- 1/4 tea spoon
Shallots, ginger, garlic & curry leaves
King fish cut into square pieces
Heat oil in a pan , splutter mustard seed & fenugreek seed. Add curry leaf and fry it. Add chopped ginger to it saute well until it become brown. Add chopped garlic to it and saute well until brown, then add chopped garlic and saute well.Lower flame and add red chilli powder, corriandor powder and turmeric powder and mix well. Add one cup hot water to it to make it a thick paste and allow the mixture to get boiled. Add 4 or 5 cup of hot water and allow it to boil.Keep this curry sauce aside .
Then keep fish pieces carefully in an order inside a meen chutty ( clay pan) or deep pan and add early prepared curry sauce to it. Add kudampuli and curry leaf too. Boil this pan for 10minutes with closed lid until the fish cooked well and become hard.
Switch off flame and keep it more time without distubing for 3 or 4 hours to get meencurry its traditional taste.
To get the actual taste of meen curry, use it on the next day after it prepared. Best to eat with kappa (tapiocca) or rice.
Cheera ( Spinach red) - 1bunch
Shallots ( Small onion) - 5 Nos:
Garlic- 2 pods
Green Chilli- 3 Nos
Turmeric powder- 1/2 tea spoon
Grated coconut-1 cup
Mustard seeds- 1 tea spoon
Coconut oil or Sunflower oil- 1 table spoon
Curry leaf- 6-7 leaf
Grind green chilly, shallot & garlic in a dry mixer without adding water. Add grated coconut , turmeric powder & salt to it and grind together ( Just to get it crushed. Dont grind more). Mix sliced spinach and the grinded mixture and keep it aside.
Heat oil in a pan, Splutter mustard seeds, add curry leaf to it and fry. Add spinach to it, mix well and cook it in low flame with closed lid for 5 min.
After 5 minutes saute the mix until it get little dried and cooked.
Cheera thoran is now ready to serve.
Kadala- 3 cup
Ginger- 1/2 inch piece
Garlic- 2 pods
Green chilies- 3
Coriander powder- 1 tea spoon
Chilly powder- 1 1/2 tea spoon
Turmeric Powder- 1/2 tea spoon
Meat masala- 1/2 tea spoon
Cook kadala in a pressure cooker with little turmeric powder and salt.
Splutter mustard seed, add curry leaf , ginger, garlic & onion and saute well until transparent. Add corriandor powder, chilli powder, turmeric powder & meat masala saute it until it hot. Add little hot water to it make it thick paste boil it and add cooked kadala to it. Leave it for 10 min until masala and kadala cook well. Serve hot with putt or idiyappam.