Raw Banana Thoran / Pachha Ettaka Thoran

 

You Need :

• Raw Banana - 4 nos, finely cubed
• Onion - medium sized - 2 nos, finelly chooped
• Curry Leaves - 2 sprigs
• Mustard Seeds - 1/2 tsp
• Jeera Seeds - 1/2 tsp
• Turmeric powder
• Dry Red Chilly - 2 nos
• Oil - 2 tsp
• Salt - to taste

Method of Preparation

• Wash and peel the skin off the raw bananas.
• Cut them into small cubes and leave them in a bowl of water until you need them.
• Finely chop the onions.
• Heat oil in a kadai and splutter mustard and jeera seeds.
• Add the chopped onions and dry red chillies.
• When the onions turn pink, add the curry leaves.
• Now add the raw banana cubes and turmeric powder.
• Add salt and some water.
• Cook covered until done.
• Keep stirring in between.
• Switch off heat and serve hot

Meen Thoran

Ingredients

• King Fish - 250 gms
• Turmeric powder - 1/2 tsp
• Kundam puli - 4 pieces
• Salt - To taste
• Oil - 2 tsp
• Mustard seeds - 1 tsp
• Onion - 2 nos, finely chopped
• Ginger - 1/2 inch peice, finely chopped
• Garlic - 4 pods , finely chopped
• Green chillies - 2 nos, finely chopped
• Curry leaves - 2 sprigs
• Scrapped coconut - a fistful
• Chilly powder - 1/2 tsp
• Coriander powder - 1/2 tsp

Method of  Preparation

• Boil water in a pan. Add the fish pieces along with turmeric , salt and kudum puli.
• When the fish is cooked, drain and set aside to cool. 
• When the fish has cooled, remove bones and shred the pieces.
• Meanwhile heat oil in a pan and splutter mustard seeds.
• Now add chopped onions and saute till golden brown.
• Throw in ginger, garlic, green chillies and curry leaves.
• When it turns aromatic, add the scrapped coconut. Saute till it turns light brown.
• Add chilly and coriander powder. Saute for a minute.
• Now add the shredded fish pieces.

• Check the salt and add more as per taste.
• Saute for about 1-2 minutes.
• Remove from fire and serve hot.

Parippu Curry / Kerala Lenthil Curry

 

Ingredients

• Green lentils - 1 cup
• Yellow lentils - 1 cup
• Turmeric powder - 1/2 tsp + 1/2 tsp
• Garlic pods - 6 nos, chopped
• Tomato - 1 medium,  chopped
• Scrapped coconut - 2 cups
• Cumin seeds - 1/2 tsp
• Green chillies - 2 nos
• Oil - 2 tsp
• Mustard seeds - 1 tsp
• Curry leaves - 2 sprigs
• Dry red chilly - 2 nos
• Note : My cup measures 160 ml

Method of Preparation

• In a pressure cooker, put in the lentils, chopped garlic, chopped tomato and 1/2 tsp turmeric powder.
• Add salt and 2 cups of water. Pressure cook for about 5-6 whistles.
• Meanwhile grind together coconut, cumin seeds and 1/2 tsp turmeric powder with 1 cup water.

• Add the coconut mixture to the cooked lentils. Let it boil for about 7-8 minutes.
• Check the consistency and add more water if desired.
• Switch off flame.
• Heat oil in a pan and splutter mustard seeds.
• Add dry red chillies and curry leaves.
• Saute for about a half a minute.
• Pour this onto the lentil curry.
• Serve hot with rice.

Tasty Chicken Starter

Inspired From : Edible Garden's Chicken Majestic

You Need :

• Chicken Breasts - 500 gms
• Oil - 1 tbsp + 2 tsp
• Garlic - 6 pods, chopped
• Garlic - 1/2 inch piece, chopped
• Green Chillies - 2 nos, chopped
• Curry Leaves - 3 sprigs
• Kashmiri Chilly Powder - 2 tsp
• Coriander Powder - 1 tsp

Marinade

• Curd - 5 tsp
• Oil - 1 tsp
• Turmeric
• Ginger - 1/2 inch piece, grind to paste
• Garlic - 6 pods, grind to paste
• Salt - To taste 

Method of Preparation

• Wash and clean the chicken breasts . Add half a lime's juice and wash again.
• Cut the breasts into long thin bite-size pieces.
• Marinate the pieces with the ingredients mentioned under "Marinade".
• Refrigerate for about 4 hours or overnight.
• Heat i tsp of oil in a deep bottom pan.
• Add the chicken pieces and saute until they are cooked and turn a light brown colour.
• Remove and set aside.

• Onto the same pan , add 1 tsp of oil.
• Add the chopped garlic, ginger and green chillies.
• Saute them until they turn aromatic (about a minute or so).
• Add curry leaves and saute for another minute.
• Add chili powder and coriander powder.
• Saute for until they turn a darker shade, but take care not to burn.
• Now add the fried chicken pieces and ensure they are will coated with the masala.
• Cook until the pieces are done.
• Serve hot.

Kerala Style Fish Curry with Coconut / Thenga Aracha Meen Curry

 

Ingredients

• Fish - 1 Kg
• Oil - 2 tbsp
• Mustard  - 1/2 tsp
• Fenugreek seeds - 1/4 tsp
• Shallots - 10 nos, sliced
• Curry Leaves - 3 sprigs 
• Ginger - 2 inch piece, chopped
• Garlic - 6 cloves, chopped
• Green Chillies - 3 nos, slit
• Red Chilly Powder - 4 tsp
• Tomato - 3 nos
• Kudam Puli (Cocum) - 4 medium pieces
• Grated Coconut - 1 cup
• Coriander Powder - 1 tsp
• Turmeric Powder - 1/2 tsp

Method of Preparation

• Clean and cut fish into small pieces. Keep aside.
• Soak cocum in 1 cup water. Set aside.
• Puree the tomatoes in a blender and keep aside.
• Grind the grated coconut, coriander and turmeric powder to a fine paste and set aside. 
• Heat oil in a mud pot (manchatti), splutter mustard and fenugreek seeds.
• Add onions, ginger, garlic and curry leaves. Saute till onions are translucent.
• Add red chilly powder and saute for a minute.
• Add tomato puree and cook until oil clears on top.
• Pour the cocum along with the water, fish pieces and salt to this.
• Bring to boil without stirring.
• Add the grounded coconut mixture, 1 cup of water and cook until fish is done.
• Switch off heat and garnish with curry leaves.

Kerala Style Chemeen (Prawns) Roast

You Need :

• Tiger prawns - 1/2 kg
• Coconut Powder - 1 tbsp
• Water - 1/4 cup
• Onion - 2 nos, medium , thinly sliced
• Green chilies - 2, slit
• Curry Leaves - 2 sprigs
• Coriander - a handful, chopped.

For Marinade You Need :

• Turmeric - 1/2 tsp
• Chilly Powder - 1 tsp
• Coriander Powder - 1 tsp
• Garlic - 6 pods
• Ginger -  2 inch piece
• Salt - To taste

Method of Preparation

• Wash, de-vein and clean the prawns.
• Make a coarse paste of the ingredients under "marinade". Marinate for 30 minutes.
• In a mud pan, heat oil and add the sliced onions , slit green chillies and the curry leaves.
• Saute till the onions are soft and translucent.
• Add the prawns and coconut powder mixed with water. Let it cook.
• Keep sauteing till the curry dries up.
• Garnish with coriander leaves and serve hot.

Spicy Chicken with Mint and Coriander / Kozhi Curry

Source : This chicken curry is inspired from Manju's Biriyani Recipe.

You Need

Chicken - cut into medium peices, 1.5 kg

For Marinade You Need :

1. Ginger -  2 inch peice

2. Garlic - 12 pods

3. Coriander Leaves - 1 cup

4. Mint Leaves - 1/2 cup

5. Garam Masala - 1 tbsp

6. Curd - 1/2 cups

7. Green chilly - 4

8. Pepper powder - 1/2 tsp

9. Soya Sauce - 2 tbsp

10. Salt - To taste

For Gravy You Need :

1. Cinnamon - 2 inch peice, cut into small peices

2. Cloves - 4.

3. Green cardomom - 4

4. Star anise - 2

5. Mace - 1 tsp

6. Bay Leaves - 2

7. Cumin seeds - 1 tsp

8. Onions - medium sized, 5, finely chopped

9. Ginger - 2 inch peice, crushed

10. Garlic - 12 pods, crushed

11. Turmeric powder - 1/2 tsp

12. Chilly powder - 1 tbsp

13. Coriander powder - 1 tbsp

14. Garam Masala - 1 tbsp

15.Curry Leaves - 2 sprigs

16. Tomatoes - 3 , chopped

17. Salt - To Taste

18. Thick Coconut Milk - 1/2 cup

For Tempering You Need :

1. Oil - 1 tbsp

2. Shallots - 5, slit in half

3. Dry Red Chilly - 2

4. Mustard seeds - 1 tsp

5. Curry leaves - 1 sprig

Method of Preparation

1. Clean, wash and drain the chicken.

2. Using a blender, roughly blend all the ingredients under marinade. Be careful with the salt since the soya sauce is also salty.

3. Pour the mixture into bowl, add chicken peices and mix well.

4. Cover the bowl and refridgerate overnight.

5. Heat oil in a wide based vessel and throw in cinnamon, cloves, green  cardamom,  star anise, mace,  bay leaves and cumin seeds. 

6. When the spices start emitting aroma, add the chopped onions and curry leaves. Saute till golden brown.

7. Add crushed ginger and garlic. Saute till the raw smell is gone.

8. Add garam masala, turmeric powder, chilly powder and coriander powder. Saute for 5 minutes.

9. Add the chopped tomatoes, let it cook till they are soft and mushy.

10. Add the marinated chicken and mix well with the spices and onion mixture. Reduce heat to medium. Let it cook for 5 minutes.

11. Add water only if you want more gravy. Normally there will be enough water from the marinade and chicken without the need to add more water.

12. Check salt and add more if required.

13. Cook till the chicken is done and you have obtained the desired consistency for your curry.
14. Pour the thick coconut milk and bring to boil.
15. Switch off heat.

16. Heat oil in a small pan and splutter mustard seeds.

17. Add shallots, dry red chillies and curry leaves. Saute till done.

18. Pour this onto the chicken curry.

17. Serve hot with rice or chappati.

King Fish Cutlets/ Meen Cutlets

Ingredients

1. King Fish - 1 kg
2. Turmeric - 1/2 tsp
3. Pepper powder - 1/2 tsp
4. Salt - To taste

5. Potatoes - medium sized, 4

6. Onions - medium sized, 5, finely chopped
7. Curry Leaves - 4 sprigs, chopped

8. Ginger - 2 inch piece, chopped
9. Garlic - 12 pods, chopped
10. Green chillies - 8, chopped

11. Turmeric powder - 1/2 tsp
12. Chilly powder - 1 tsp
13. Coriander powder - 1 tsp

14. Coriander leaves - 1 fistful, chopped

15. Egg whites - 2
16. Bread crumbs
17. Oil to fry

Method of Preparation

1. Wash and clean the fish.
2. Boil water in a vessel, enough to cover the fish.
3. When the water boils add the cleaned fish pieces, turmeric powder , pepper powder and salt.

4. When the fish is being cooked, peel and wash the potatoes.
5. Boil them in another vessel without adding any salt. Keep aside to cool.

6. When the fish is cooked, remove from fire, drain the water and keep aside to cool.
7. When the fish has cooled, remove bones and shred into small pieces.

8. Smash the potatoes in a separate bowl.

9. Heat oil in a vessel and add the onions and curry leaves. Saute till golden brown.
10. Add the  chopped ginger, garlic and curry leaves. Saute till the raw smells goes.
11. To this mixture, add the shredded fish, chilly powder, coriander powder , turmeric powder and mix well. Saute for 5 minutes.
12. When done, add the chopped coriander leaves and mix. Add more salt if required.
13. Switch off the fire and let it cool.

14. Now mix together the potato and the fish mixture.  Check and add salt if required. 

15. Make small balls with the dough.
16. Flatten each ball , dip both sides in the egg white and then in bread crumbs covering all sides evenly.
17. Shallow fry the cutlets in oil, browning all sides equally.

18. Serve hot with curd-mint chutney.

Note : The cutlet mixture is best when refrigerated overnight and used the next day.

Aromatic Chicken Pulav using Rice Cooker

This is an easy pulav recipe. Best when you have unexpected guests or on a cooking-lazy day. My daughter P loves it with plain curd. I alway cook this with a rice cooker to get the perfect consistency, somehow I dont get it right when I use the cooking pot.

Ingredients

1. Rice - 3 cups (I use Jeerakashala Rice, its very aromatic)

2. Whole Spices

• Cardamon - 4
• Cloves - 4
• Bay Leaves - 3
• Mace - a little
• Star Anise - 1
• Cinnamon - 1 inch piece

3. Onions - 2 medium , thinly sliced
4. Green chillies - 4, chopped
5. Ginger - 1 inch piece, chopped
6. Garlic - 6 pods, chopped
7. Green Peas - a handful.
8. Carrot - 1, chopped.
9. Corn - a handful.
10. Raisins - 10
11. Coriander Leaves - a handful, chopped
12. Mint Leaves - 6 leaves
13. Chicken Fries - 10 pieces, chopped into cubes.
14. Water - 4 cups
15. Coconut Oil - 3 tbsp
16. Saffron - 1 pinch

Method of Preparation

• Wash the rice and soak in water and set aside until required.
• Heat oil in a non-stick kadai and add all the whole spices.
• When the spices starts sputtering and an aroma is emitted, add the thinly sliced onions.
• Saute till the onions are transparent and then add the chopped green chillies, ginger and garlic. Saute until the raw smell is gone.
• Throw in the raisins, chopped carrots, corn and green peas and keep sauteing for another 2 minutes.
• Add the rice along with the chopped coriander leaves and mint leaves, saute for 5 minutes. 

• Take 4 cups of water in the rice cooker's bowl, add the contents of the  kadai into the bowl.
• Sprinkle a pinch of saffron on top and add salt.
• Close lid and start cooking.
• When the rice is done , mix in the cubed chicken fries.

• Serve hot with curd or salad.
• Note : You can use any garnish you prefer - cashews, fried onions and the like.