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.