WHITE CHICKEN CURRY.......

This one is for my sisters who asked for it………
In 2012 May I tried a white chicken curry from Srilanka. For some or other reason the restaurant chef was not willing to share the recipe. When I came back, I made such a dish with my limited knowledge. And after so many days today I made it again for my sisters, brother, sister –in-law and their kids…..
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1 kg – chicken – curry cuts.
1 tsp - white pepper
1 cup thick curd-fresh
4- onion 
50 grms cashew nut
1 tblspn black pepper
8 pods – garlic sliced
small piece – ginger sliced
1 big peace – cinnamon
2 thej patha
10- cloves
5 - cardamom
6 - green chilies sliced
50 grms butter
50 grms fresh cream
1 tspn fried white sesame seeds
2 tblspn fried raisons 
salt to taste

Marinate the chicken with curd, white pepper powder and salt – keep it for 2 to 3 hours.
Cut the onion and cook in a little water till soft and grind to a paste.
Heat butter in a pan and add cinnamon, 5 cloves, thejpatha , cardamom, sliced ginger garlic, onion paste and fry .
Add the marinated chicken and sliced green chillies - cook it well – if needed we can add salt and water.
Powder the cashew nut, 5 cloves and black pepper together and add this to the curry along with the fresh cream and allow it to boil for just two minutes and add the sesame seeds and raisons - Your white chicken is ready.
Garnish it with curry leaves and chopped fresh coriander leaves.

TENDER COCONUT PUNCH……ഇളനീര്‍ പഞ്ച്.......

TENDER COCONUT PUNCH……
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MAKE SURE WE TAKE TENDER COCONUT WITH CREAMY STUFF INSIDE NOT A HARD CORE ONE.
TAKE THE WATER FROM A TENDER COCONUT AND TAKE OUT THE CREAMY STUFF ADD SOME SUGAR AND 1 CUP OF MILK PUT ALL THIS TOGETHER IN A MIXI BOWL ADD SOME CARDAMOM AND BLEND IT WELL AND SERVE CHILLED WITH SOME ICE CUBES……..
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ഇളനീര്‍ പഞ്ച്.......
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അധികം മൂക്കാത്ത ഒരു ഇളനീരിന്റെ വെള്ളം, അതിന്റെ വഴു വഴുത്ത കാമ്പ്, ഒരു കപ്പ്‌ പാല്, 2 ഏലക്കായ പൊടിച്ചത്, ആവശ്യത്തിനു പഞ്ചസാര എന്നിവ എല്ലാം കൂടി ഒരു  മിക്സിയുടെ ബൌളില്‍ ഇട്ടു നല്ലപോലെ അടിച്ചു എടുക്കുക ആവശ്യത്തിന് ഐസ് ക്യുബ് ഇട്ടു തണുപ്പോടെ ഉപയോഗിക്കുക...........

‎........കാവത്ത് വെന്നി

‎........കാവത്ത് വെന്നി

ഓര്‍മയില്‍ എവിടെയോ പണ്ട് അമ്മ വെച്ച ഒരു കാവത്ത് കൂട്ടാന്‍......
കാവത്ത് വെന്നി എന്നാണ് ഇതിനു പേര്........
കാവത്ത് കൊത്തി അരിഞ്ഞത് പാകത്തിന് ഉപ്പും, മുളകുപൊടിയും, മഞ്ഞപ്പൊടിയും ഇട്ടു വേവിക്കണം.
വെന്തു ഉടയുമ്പോള്‍ കുറച്ചു നാളികേരം നല്ലപോലെ അരച്ച് (മയ്യ് പോലെ അരയണം) അതിലേക്കു ചേര്‍ത്ത് ഇളക്കുക.
കുറച്ചു പുളിച്ച തൈര് ചേര്‍ത്ത് ഇളക്കി തിളക്കും മുന്‍പ് വാങ്ങി വെച്ച് കുറച്ച്‌ പച്ച വെളിച്ചെണ്ണയും കരുവേപ്പിലയും ഒഴിച്ച് ഇളക്കി അടച്ചു വെച്ച് കുറച്ച്‌ കഴിഞ്ഞു എടുത്താല്‍......
കാവത്ത് വെന്നി തയ്യാര്‍..........

MIX VEG ACHAAR

MIX VEG ACHAAR

ALL I TOOK

 

5 cups chopped mixed vegetables (carrots, knol khol, radish , chow chow, onion, small onions, cauliflower, bittergourd, beans, capsicum)

Peas, raw manathakkali & 50 gms garlic ( peeled)

OR ANY OTHER HARD VEGETABLES ACCORDING TO YOUR TASTE.

 

1/2 raw mango

12 lemons

1 cup chilli powder

2/3 cup salt

3 tsp fenugreek seeds (methi) powder

1 tsp turmeric powder (haldi)

To temper:
1 cup sesame (til) oil
mustard seeds ( rai / sarson) 3 tsp asafoetida (hing)

HOW I MADE IT

Wash well & drain the vegetables.

Chop 4 lemons & squeeze the other 8.

     Heat oil & temper as given.

     Add the vegetables & lemon pieces & fry a little.

    Then add chilli powder, salt, haldi & methi powder.

    Fry for a while.

    Remove from flame & cool.

    Add lime juice & mix well..

    Oil should cover completely.

    

   ALLOW THIS TO COOL AND SETTLE THEN BOTTLE IT ONLY AFTER 24 HOURS……

SAUSAGE BIRIYANI

                         A QUICK SAUSAGE BIRIYANI

All I took…..

1.5 cups basmati rice (or any long-grained rice)
1 large onion + 2 green chillies, ground to a paste
1 large tomato, pureed
A handful of green peas (fresh or frozen)
500grms of sausages cut into finger shape.

1 tbsp ghee (or oil)
Fresh chopped coriander leaves for garnish (optional) 

MASALA

1/2 tsp jeera / cumin
1 tsp dhania / coriander powder
A pinch of turmeric
1 tsp ginger garlic paste
1 heaping tbsp of biriyani masala
Salt to taste

How I Made It: 

1. Cook the basmati rice in 5 cups of boiling, slightly salted water until cooked but still firm. Set aside.

2. Heat the ghee in a pan and add the onion-green chilly paste. You can also slice the onions and chillies and add it that way but I felt like grinding it so I did. Fry the onion paste for about 2 mins. It will start losing moisture and get thicker.

3. At this stage, add all the masala ingredients in the order given. Fry well for about a minute till it starts smelling gooood.

4. Add the tomato puree, peas and cut sausages. Give it a good mix and cook closed on low fire until the it is cooked soft, yet retains its shape (about 5-7 mins). You can sprinkle some water if you feel the mixture is getting too dry.

5. Once done, check salt and then mix in the cooked rice gently until well combined. Garnish with chopped leaves and coriander and a spn of pure ghee.  serve with any raita and papad.

:-- THIS SHOULD NOT BE A DRY BIRIYANI, TO MAKE IT GREASY TAKE A SPOON OF GHEE AND ADD IT TO 3SPN OF THICK CURD AND BEAT IT AND ADD THIS TO BIRIYANI IN THE FINAL STAGE AND MIX IT.

BEETROOT LADDU

                VERY SIMPLE BEETROOT LADDU

           

          GRATED BEETROOT – 1CUP

          GRATED COCONUT   – 1CUP

                                 SUGAR – 1CUP

                                    GHEE – 3SPN

   POWDERED CARDAMOM –1SPN

RAISONS AND CASHEW NUT AS PER YOUR CHOICE.

PUT THE GHEE IN A KADAI AND SAUTE IT TILL IT IS COOKED AND ADD COCONUT AND BEETROOT SAUTE IT AGAIN AND MAKE SURE THERE IS NO RAW SMELL. THEN ADD SUGAR AND CARDAMOM POWDER AND COOK IT GETS STICKY AND ADD CASHEW RAISONS AND MIX IT WELL AND ALLOW IT TO SETTLE FOR TEN MINUTES AND TAKE SMALL QUANTITIES AND ROLL IT INTO LADDU SHAPE AND KEEP IT FOR ONE HOUR TO SETTLE.

ADD ON :- MAKE SURE THAT BEETROOT IS WELL COOKED WITH OUT ANY WATER CONTENT SO THAT WE CAN KEEP THE LADDU FOR FEW DAYS.

ഗര്‍ഭപാത്രം......

ഒരു ഗര്‍ഭപാത്രം കിട്ടുമോ എന്തോ?

ഇവിടെ നല്ല ചോര്‍ച്ചയാണ്  !

അടുക്കള ചോരുന്നു അമേരിക്കയിലേക്ക്

നടുത്തളം ചോരുന്നു നൈജീരിയയിലേക്ക് 

ഊണുമുറി ചോരുന്നു ഉഗാണ്ടയിലേക്ക് 

കിടപ്പുമുറി ചോരുന്നു കുവൈറ്റിലേക്ക് 

എല്ലാമെല്ലാം ചോരുന്നു നാനാ ഭാഗത്തേക്കും 

കൂര മേയുവാന്‍ ഞങ്ങള്‍ക്ക് ഗതിയില്ല 

പുതിയ പുര ഒന്നും ഞങ്ങള്‍ക്ക് വേണ്ട 

അല്ലയോ ഗര്‍ഭപാത്രമേ ഭയപ്പെടേണ്ട നീ 

പുതിയതൊന്നും ഞങ്ങള്‍ക്ക് വേണ്ട ഇനി 

വിളിക്കൂ നിന്റെ പരിവാരങ്ങളെ കൂടെ നീ

ഈ ചോര്‍ച്ചയൊന്നു പരിഹരിക്കൂ .....

സാക്ഷി..................

.......................സാക്ഷി..................

കാലത്തിന്‍ മടിത്തട്ടില്‍ കിടന്നു ഞാന്‍
ഉറക്കം നടിക്കവേ...
കപടമാം ചുടു നിശ്വാസം നടിച്ചു ഞാന്‍ 

പതുക്കെ ഉണരവേ.....

എന്നുടെ ബാല്യമായ്
പടിഞ്ഞാറന്‍ കാറ്റതാ അടിക്കുന്നു
കുഞ്ഞിളം പൈതലായ്‌
എന്‍ മുന്നില്‍ വീണു തേങ്ങുന്നു......

എന്തിനായി പൂട്ടി നീ
സ്വര്‍ണതാഴിട്ടു സ്മൃതികള്‍ തന്‍ വാതില്‍
ചെന്നോട്ടെ അകത്തു ഞാന്‍
കപടമാം വാതില്‍ വെട്ടിപ്പോളിക്കുമോ.....

ചിന്തയിലിന്നും നിറഞ്ഞതാ നില്‍ക്കുന്നു
കളികൊന്നപ്പൂവോ കുലകുലയായ്‌
ചുവപ്പ് നിറത്തിലാ വര്‍ണഭംങ്ങി
ശോഭപരത്തും മുത്തുകള്‍ പോലവ.......

ആടണം പാടണം
പാടിക്കളിക്കണം
ആടി ആടി കാലു കുഴയണം
പാടി പാടി നാവു കുഴയണം.......

കച്ചകള്‍ കെട്ടണം ആടിതിമിര്‍ക്കണം
വടിതല്ല് തല്ലണം ആട്ടിവട്ടമാടണം
വെള്ളി കീറണം ഒച്ചയടക്കണം
വെള്ള കീറണം കണ്ണ്പുളിക്കണം.....

സന്ധ്യക്ക്‌മുമ്പേ ഉണരേണം
എന്നാലുറങ്ങാം നമുക്കിപ്പോള്‍
ഒരു സന്തോഷ പക്ഷിയായ്‌
ചിറകു വിരിച്ചങ്ങു പാറി പറക്കട്ടെ ജീവിതം ....
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VINDALOO

Goan Vindaloo for my Niece…… can’t put out of my mind

1 kg: Lean pork cleaned

2 medium size: Onions, chopped fine

10 Cloves: Garlic

1 inch piece: Ginger

10 pcs: Dried red chillies/peppers

10 pcs: Peppercorns

8 pcs: Cloves

1 inch piece: Cinnamon

1 tsp: Cumin seeds

½ tsp: Mustard seeds

½ tsp: Sugar

½ tsp: Vinegar

2 tbsp: Oil or Butter

½ peg: Coconut feni OR 100ml Red Wine

2 cups: Water

Salt as per taste

Cut the cleaned pork into ½ inch sized pieces. Apply salt and keep aside. Grind all the spices and blend it with vinegar, adding the ½ tsp sugar. Apply the ground spices to the meat and marinate for 3 hours. Heat the oil in the pan on medium heat and add the meat. Fry the meat for few minutes, then add the chopped onion, coconut feni, rest of the vinegar and the water gradually. Cover the pan and lower heat. Stir cook till meat is tender and the oil rises to the top.

Those who don’t like pork meet can use boneless chicken or calf veal.

Add on:- After the three fourth procedure exactly just when the meat is half done we can micro cook it for 7 to 10 minutes . In this case use only half the quantity of water to cook.

:- Also you can remove few of the oil which rises on top of the dish once it is settled and refrigerate it and use it as chilly oil which gives fine taste in Chinese dishes. And also we can make tasty Thava fish fries using this oil.

MANGO RICE

                           MANGOR RICE

HALF RIPE MANGO RICE

I TRIED THIS AND ITZ SOMETHING DIFFERENT

MAKE SURE THAT YOU USE ONLY HALF RIPE MANGO ( CHENANJA MAANGA )

Ingredients:

2 cups Rice (Ponni OR Basmathi)

1 large half ripe Mango, grated (150 gms aproxly)

2 medium Onions, finely chopped

2-3 Green Chillies, finely chopped 

1 tbsp Mint Leaves, finely chopped

1 inch ginger, finely chopped

3 tbsp Coriander Leaves, finely chopped

3 tbsp Lemon Juice

1 tsp Turmeric Powder

1 tsp sugar (Optional) –

1 tbsp Channa Dal

1 tbsp Urad Dal

1 tbsp Mustard

1 Dry Red Chilly

Few Curry Leaves

Pinch of Hing/Asafoetida (KAAYAM) powder

Salt to taste

Soak rice in water for half an hour, wash and drain water and keep it aside.

In a pressure cooker heat 2 tbsp of ghee and add washed rice to it.

Mix the rice till every grain is covered with ghee.

Add salt and enough water (aproxly 4 cups) and close the lid and pressure cook till it’s done.

In a mean while, heat 1 tbsp of ghee in a pan and add channa dal, urad dal, red chilly, mustard, hing and curry leaves.

When mustard starts sputtering, add onion, green chilli and ginger and cook till onions turn golden brown Add grated mango, mint leaves, coriander leaves, sugar, turmeric powder and sauté it in medium flame for 1-2 minutes.

Turn off the gas and add lemon juice and mix it well with cooked rice. If you are using raw mango then add lemon juice according to taste.

Serve hot with raita and pickle of your choice.

KINNATHAPPAM

Kerala Rice pudding (veg)

                                                    (KINNATHAPPAM) 

Basmathi Rice – ½ kg

Thick coconut milk – 2 cups

Sugar –3/4 kg

Salt – A pinch

Ghee – 100 gm

Cashews

Raisins(Onakkmunthiri)

Cardamom(Elakka) – 8 – 9 nos

(powdered)

Wash the rice well and soak in water for sometime.

Grind it to a fine paste.

Make sure you don’t have any lumps in it.

Add thick coconut milk, sugar, salt, powdered cardamoms and about 4 cups of water. Mix well.

Strain the above mixture through a clean cloth for about 2 – 3 times.(use only cloth or karala thorth)

Add cashews and raisins fried in ghee into the above mixture and mix well again. (All together it will be around 10 to 12 cups)

Pour the above into a greased vessel of about 2 – 3 inch thickness.

Steam it till done. (5 minutes high flame and another 10 minutes in low flame).

Add on:- Those who are not brutal vegetarians can add two beaten egg to the rice paste and make it more soft………put some roasted cumin on the greased vessel to avoid egg stench.

FISH CURRY WITH DRUMSTICK

Trivandrum style fish curry with Drumstick

(Meen Muringakkayittathu)

Diced Fish 500 gms(Tuna or king fish)…(Choora or Nei meen)

Drum stick 150 gms (cut it into 2 inchs)

Coriander seeds 100 gms

Red chillies 8 gms

Turmeric 2 g,s

Pepper corns 4 gms

Fennel seeds 2 gms

Coconut oil 50 ml

Grated Coconut 300 gms

Red onion 300 gms

Cocum 15 gms (KODAMPULY)

Salt to taste

Tomato 80 gms

Sliced Ginger 10 gms

Sliced Garlic 10gms

Curry leaves a few

Fry grated coconut, coriander seeds, red chilli, turmeric powder, fennel seeds and peppercorn.

Grind the above mixture to smooth paste.

Soak cocum in little water.( LUKEWARM WATER)

Slice onions, slit green chillies.

Heat oil, sauté, curry leaves, onion green chilli and drum stick.

Add ginger and garlic, and sauté well.

Add the ground masala, cocum, fish, water and cook on a slow fire.

Add tomato pieces.

MULAKU VARATHA PULI

SOME OF US LIKE THIS...... BUT DONT KNOW HOW TO MAKE IT...........

                                                 MULAKU VARATHA PULI

Small onions(Cheriya ulli) - 10 nos

Green chillies - 3 nos

Mustard seeds - 1/2 tsp
Fenugreekseeds - 1/2 tsp

Curry leaves - 2 sprigs

Tamarind(Puli) juice - Lime sized ball (soaked in 2 cupS of water)

Salt - As reqdcoconut Oil - 2 tsp

Heat oil in a pan or a kadai.

Splutter mustard & fenugreek seeds and curry leaves.

Add chopped onion and green chillies and saute.

Add tamarind juice.

When it starts to froth boil this in slow flame for 5 to 7 minutes.

:- Serve with hot and steamy rice....SUPPORTED WITH PAPPADAM OR KONDATTAM.....

NON VEG THORAN

                             (NON VEG THORAN)

Mutton -500 gms. (boneless, cut into bite sized pieces)

Small onions - 1 cup (sliced)

Ginger garlic -1/2 cup sliced

Chilli powder -2tsp

Dania powder - 1tsp

Turmeric powder - 1/2tsp

Garam masala powder - 1tsp

Mustard seeds - 1tsp

Curry leaves - as needed

coconut Oil - 2tbsp

salt- as needed

For grinding (into a coarse paste) (chathachedkkuka)

Coconut -1/2cup

Perumjeerakam - 1tsp (Anise or Fennel or Sweet Cumin ...)

Black pepper- 1tbsp

curry leaves - as needed

Cut mutton into bite sized pieces and clean them.

Mix mutton with all the powders salt and Pressure cook it with just enough water for abt 4 whistles.In a pan,

Heat oil and fry mustard seeds, curry leaves and sliced small onions and ginger garlic.

Fry well till they are golden brown.

Pour the cooked mutton with the juice in to this pan and cook it till the juice is completely evaporated.

Finally add the coconut paste and cook it till the raw smell disappears and mutton is well cooked.

Add on :- we can make this thoran using beef, chicken, prawns, boiled egg white or diced tunafish in the same way.

In traditional thoran, there won't be any gravy at all.

The more shallots/small onions used, the more tasty this dish is...

HOME MADE NANN

                                                   HOME MADE NANN IN PRESSURE COOKER

500 gms plain flour (maida)

1 1/2 tsp sugar

20 gms fresh yeast or 2 teaspoons dry yeast

2 tbsp curds (dahi)

25 gms ghee or margarine or butter

1 tsp salt

Sieve the flour very well.

Mix the sugar and yeast in 1 teacup of warm water and stir until the yeast dissolves. Cover and wait for 5 to 7 minutes until the mixture is full of froth.

Add this liquid along with the curds, ghee and salt to the flour and make a soft dough by adding some more warm water.

Knead the dough for at least 6 to 7 minutes.

Keep the dough under a wet cloth for 30 minutes.

Knead again for 1 minute.

Divide the dough into 20 small pieces and shape into naans. ( Sprinkle few kalonji seeds if its on hand ).

Grease a pressure cooker very lightly with oil. Remove the lid from the pressure cooker and heat it upside down.

Take each naan, apply a little water on one side and stick the wet side around the inside of the pressure cooker COOK IT IN LOW FLAME till brown spots appear.

(SHOULD BR VRY VIGILANT WHILE PLACING IN COOKER OTHERWISE YOU MAY BLAZE YOUR HAND ).

You can apply 3 to 4 naans at a time inside the walls of a pressure cooker.

ADD ON :- WE CAN APPLY BUTTER ON THIS TO MAKE IT BUTTER NAAN, ALSO WE CAN STUFF KEEMA, CHEESE, PANNER OR SOME OTHER FILLINGS LIKE WE DO IN STUFFED PARATTAS BUT IN THIS CASE COOK ONLY ONE AT A TIME.

INJIPPULI & PULIYINJI

                  INJIPPULI  PALAKKADAN 

Ginger - peeled and cut into small pieces - 2 cups (250 gms)

Green chillies - 5

Red chilly powder - 1 tbsp

Tamarind paste - 1/2 cup

Jaggery syrup - 1/4 cup

Asafetida to taste

Curry leaves –

Turmeric to taste

Mustard seeds - 1/2 tsp

Urudh dhal 10 gms

Channa dhal 10 gms

Coconut Oil - 2 tbsp

Salt - to taste

Cut ginger and green chillies into small pieces and keep aside.

In a deep pan, heat oil. Add mustard, curru leaves and all the dhals.

Add ginger and green chillies and saute for a minute.

Add the water, tamarind paste, turmeric, asafoetida, salt n jaggery.

Keep stirring and cooking on a low flame till it becomes reduced to half.

Garnish with sesame seeds.

                                PULIYINJI  SOUTH KERALA  STYLE

Ginger - peeled and cut into small pieces - 2 cups (250 gms)

Red chillies - 2

Red chilly powder - 1 tbsp

Tamarind paste - 1/2 cup

Jaggery syrup - 1/4 cup

Coriander leaves - 1 strand

Mustard seeds - 1/2 tsp

Oil - 2 tbsp

Salt - to taste

Heat oil in a pan and add the chopped ginger pieces

Add the red chilly powder and stir well

Once the ginger turns a darker brown, let it cool

Grind the ginger into a thick paste, do not add water

Heat tamarind paste along with jaggery syrup on low flame and bring to boil

Add the ginger paste and keep stirring until the mixture boils to a think paste

Temper mustard seeds, red chillies, and curry leaves and add to the mixture.

ADD ON :- TRY TO MAKE IT A DRY PASTE WITH OUT WATER CONTENTS SO THAT WE CAN USE IT WITH OUT REFREGERATING FOR SEVERAL DAYS.

                    AND ALSO TRY TO MAKE THIS IN AN EARTHEN POT. (MANCHATTY OR KAL CHATTY )