മത്തങ്ങാ എരിശ്ശേരി (Pumpkin & red gram )

Ingredients

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

Preparation

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.



Egg Fried rice ( Egg ഫ്രൈഡ് റൈസ് )



Ingredients

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

Egg-2 Nos

Coriander leaf- 5-6 leaf

Salt

Oil

Preparation

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.



Dried fish with coconut & Drumstick curry -(ഉണക്കമീൻ മുരിങ്ങക്കായ തേങ്ങാ അരച്ച കറി )

Ingredients:

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

Mustard seeds-1

Preparation:

For grinding: Coconut,chilly pdr,coriander pdr,turmeric pdr,shallots

Method:

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 curry (നെന്മീൻ കറി )

Ingradients



King fish(nanmeen / aykkura/ നെന്മീൻ) - 300 gm cut into small square pieces

Shallots( ചുവന്നുള്ളി ) - 8-10 pieces

Garlic ( വെളുത്തുള്ളി ) - 4-5 pods

Ginger (ഇഞ്ചി ) - 1 big piece(1 inch)

Curry leaf ( കറി വേപ്പ് ഇല )

Mustard seed (കടുക് )- 1 tea spoon

Fenugreek seed (ഉലുവ ) - 1 tea spoon

Kudampuli (കുടംപുളി ) - 2 pieces (http://en.wikipedia.org/wiki/Gambooge)

Coconut oil (വെളിച്ചെണ്ണ )- 1 table spoon

Chilli powder ( മുളക് പൊടി ) - 2 tea spoon

Corriandor powder ( മല്ലിപ്പൊടി )- 1/2 tea spoon

Turmeric powder (മഞ്ഞൾപ്പൊടി )- 1/4 tea spoon

Shallots, ginger, garlic & curry leaves



King fish cut into square pieces



Kudampuli

Preparation



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.

Spinach with coconut - ചീര തോരൻ

Fresh spinach

Ingredients

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

Preparation

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 curry ( കടല കറി )

Ingredients

Kadala- 3 cup

Onion-2

Ginger- 1/2 inch piece

Garlic- 2 pods

Green chilies- 3

Curry leaf

Coriander powder- 1 tea spoon

Chilly powder- 1 1/2 tea spoon

Turmeric Powder- 1/2 tea spoon

Meat masala- 1/2 tea spoon

Preparation

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.

Achinga Mezhukkuvaratty ( String beans fry)

Ingradients

Achinga payar ( Sting beans) -1 bunch

Shallots - 10 nos (

Coconut Slices - 1/2 cup

Green chilly -4 nos

Oil -1 table spoon

Curry leaves -1 sprig

Mustard seed -1 teaspoon

Salt

Preperation:

Cut stirng beans into 1 inch pieces mix with some salt and green chillies and keep it aside.Take a pan to flame pour oil into it, splutter mustard, add curry leaves then sliced coconut pieces to it and saute well till coconut become slight golden colour. Then add sliced shallots ( cut length wise) & saute it for a while. Add sliced string beans to it,add 2 table spoon of water and mix it well .Then bring all the mixture towrds the centre of the pan and close with a lid and cook in low flame for 10 min. Then saute it for little time to get the beans get little dried up and shrink.Dish ready!!!!

Kottayam Beef Curry ( irachi curry )

Ingradients

Beef - 1kg ( sliced in to square pieces)

Shallots- 6 Nos ( Sliced)

Garlic- 4 pods ( Sliced in to thin long pieces)

Ginger- 1/2 ich (Sliced into thin long pieces)

Onion-2 ( Sliced into thin pieces)

Cocunut- sliced in to thin pieces- 1/2 cup

Turmeric powder- 3/4 table spoon

Chilli powder- 1/2 table sppon

Corriandor powder- 1/2 table spoon

Meat masala- 1 &1/2 table spoon

Garam Masala- 1/2 teaspoon

Tomato - 1

Mustard seed- 1 teaspoon

Curry leaf

Salt

Preparation

Part-1

Mix well the washed beef, shallots, garlic, ginger, turmeric powder( 1/4 tea spoon),salt & 1/2 table spoon meat masala in a cooker. (Add little water only if water from meat drained out already). Close lid and keep in medium flame for 6min and keep it aside.

Part-2

Heat oil in pan, splutter mustard seed, add curry leaf , sliced coconut and saute until cocunut become golden colour. Add sliced onion saute in medium flame then close lid and keep for 2 min in small flame. Saute again until onion gets slight golden colour. Add meat masala ( 1 table spoon), corriandor powder ( 1/2 table spoon), turmeric powder(1/4 table spoon), chilly powder, garam masala and mix well and saute in low frame for 1min.

Part-3

Make tomato paste by saute tomato with little oil in a pan until it get good paste.

Mix Part-1, Part-2, Part-3 and cook well in a cooker ( until 4 vistle)

Open lid after cooker pressure come down .

Heat oil in a pan splutter mustard seed, add little curry leaf and transfer the cooked beef to pan. Saute it in medium flame to make the gravy to the required consistency. Serve hot with chappathi.

Rasam Kerala Style

Ingradients

Tomato - 2 small

Tamarind :- 2cm cube

Shallots - 8 Nos

Garlic - 8 pods

Green chilli- 3 Nos

Red chilli- 2 Nos

Curry leaves

Asafotida- 1/2 tea spoon

Turmeric powder- 1/2 tsp

Pepper powder- 1 tsp

Mustard seed - 1 tsp

Oil- 1Table tsp



Preparation:



Cut the tomatos into small length wise pieces .Crush the shallots,garlic & green chilli seperatly.Dissolve tamarind in one glass water filter it and keep it aside.

Heat oil in a pan splutter mustard seeds and saute garlic,shallots,green chilli,curry leaves ,red chilli .Then add turmeric powder,pepper powder and asafotida again saute it.Add sliced tomato, mix well and cook it with lid closed.After 5 mnts open the lid add 2 glass water and tamarind water mix slowly when it starts boiling remove it from heat.

Aloo Palak

Ingredients



Spinach( palak cheera) - 1 bunch

Onion- 1 big

Potato- 2

Green chilli- 2

Garlic- 4 pods

Ginger- 1/2 inch

Shallot- 2

Mastard seed- 1 tsp

Cumin- 1 pinch(very little)

Chilli powder- 1/2 tsp

Corriandor powder- 1/2 tsp

Garam masala- 1/4 tsp

Turmeric period - 1/2 tsp

Oil- 2 tsp

Salt for taste



Preparation



Wash the palak leaves and drain it well then cut into pieces.

Add 1 tsp oil in a pan heat it add sliced (small cubes) ginger

Add garlic after sauting ginger and continue sauting for 1 minute.

Add onion in to it and saute it until it turn slight brown.

Add cut spinach to it and cook it in low flame. Once it is cooked, keep this mix aside to cool well.

Cook cut potato in a pan of water with little salt and turmeric powder.

Once cooked spinach gets cool, grind it in a mixer until it become thick paste.

Splutter mustard seed and add shallots to it and saut well. Add chilli powder, coriander powder and little meat masala salt and saute for little time. Add grind paste of spinach and cooked potato and mix well. heat it until it boil. Turn off flame and keep it little time in closed lid and then serve.

Chemmeen Idichammandi (dried shrimps with coconut)

Ingradients
Dried shrimps (unakka chemmin)- 1 cup
Coconut grated - 1 cup
Sallots - 5-6 Nos
Dried red chilli- 5-6 Nos
Curry leaf
Salt
Coconut oil

Preparation
Clean dried shrimps well.Fry it in a pan with 1 table spoon coconut oil(oil optional),after some time add dry chillies,and curry leaves in to it saute together well till it becomes crispy.Then crush the fried items with coconut ,shallots,and enough salt.
Good combination with steamed rice.