Musings on recipes that make me go mmmm........:)
Chicken Chettinad Recipe
Chicken - 1 kg, Poppy seeds - 2 tsp, Fennel seeds - 1 tsp, Coriander seeds - 1 1/2 tsp, Cumin seeds - 1/2 tsp, Red chillies - 5 - 8 nos, Grated coconut - 1/2 of one,Turmeric powder - 1/2 tsp, Red chilly powder - 1 1/2 tsp, Ginger(chopped) - 2 tsp, Garlic(chopped) - 2 tsp,Tomatoes(medum) - 3 nos(chopped),Onions(medium) - 2 nos(chopped),Lemon - 1 no,Cinnamon - 1" stick, Green cardamom - 3 - 4 nos,Cloves- 2 - 4 nos, Curry leaves - 10 - 15 nos, Fresh coriander leaves for garnishing, Oil - As req, Salt - As reqd
Chicken - 1 kg, Poppy seeds - 2 tsp, Fennel seeds - 1 tsp, Coriander seeds - 1 1/2 tsp, Cumin seeds - 1/2 tsp, Red chillies - 5 - 8 nos, Grated coconut - 1/2 of one,Turmeric powder - 1/2 tsp, Red chilly powder - 1 1/2 tsp, Ginger(chopped) - 2 tsp, Garlic(chopped) - 2 tsp,Tomatoes(medum) - 3 nos(chopped),Onions(medium) - 2 nos(chopped),Lemon - 1 no,Cinnamon - 1" stick, Green cardamom - 3 - 4 nos,Cloves- 2 - 4 nos, Curry leaves - 10 - 15 nos, Fresh coriander leaves for garnishing, Oil - As req, Salt - As reqd
Preparation Method of Chicken Chettinad Recipe
1)Clean the chicken and cut into small pieces.2)Roast the red chillies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon and fennel seeds in oil.3)Grind it to a paste along with ginger and garlic.4)Heat oil in a large pan.5)Fry onions, till golden. 6)Add curry leaves and the ground paste and sauté for some time. 7)Add tomatoes, red chilly powder and turmeric powder.8)Add chicken and mix well. 9)Cook for 5 mins.10)Add 2 cups of water and lemon juice.11)Cover and cook, till the chicken is done.12)Garnish with coriander leaves.:- Serve hot with rice or chappathi.:- We can try this dish without cocunut too.
1)Beat the marinade ingredients very well and marinate the chicken for at least 2 hours (preferably overnight).2)Heat oil and deep fry the chicken. Place it on a kitchen towel to absorb the oil. Set aside.3)Heat oil in a pan.4)Quickly add the curry leaves.5)Add green chillies and saute for a minute.6)Add the sauce ingredients and let it heat really well.7)Immediately, add fried chicken and mix altogether.:- There should be no gravy.8)Once done, put off the flame.9)Garnish with chopped spring onions(scallions).
Fish Molly
Fish(fleshy and soft) - 1/2 kg
Onion(chopped) - 2 cups
Green chillies - 5 nos(slit lengthwise)
... Garlic(sliced) - 6 cloves
Ginger(chopped) - 1 small piece
Turmeric powder - 1/2 tsp
Coconut(grated) - 1 1/2cup
All purpose flour(Maida) - 1 tbsp
Tomato(large) - 1 no(cut into four pieces)
Vinegar - 1 tbsp
Oil - 4 tbsp
Salt - As reqd
Curry leaves - As reqd
Preparation Method of Fish Molly Recipe
1)Clean fish and cut into medium sized pieces. Keep this aside.2)Add some water to the grated coconut and beat in a mixer. 3)Sieve and collect the first milk and keep this aside. Add some more water and extract the thinner milk.4)Heat a pan and pour oil. Mix the turmeric powder with a little water and pour this into the oil.5)Fry in medium heat until the water evaporates and oil accumulates on top.6)Drop in the fish pieces simultaneously and saute both sides till light brown. Do not fry too much. Remove the fish pieces from oil and keep aside.7)Into the hot oil, add chopped onion, ginger, green chillies, garlic and curry leaves. Saute in medium heat.8)When the onion becomes soft, add the thinner milk, vinegar and sufficient salt. 9)Allow the gravy to boil and add the slightly fried fish pieces.
10)Close the vessel with a lid and simmer in medium heat until the fish is cooked.
11)Meanwhile, add 1/4 cup water to the maida and pour this over the fish gravy.
12)Simmer in low heat and place the tomato pieces on top. 13)Add the first thick coconut milk to the gravy and when it begins to boil, remove from fire.
14)fish molly is ready and serve hot.
Tips:-
1)Fish molly suits well with bread, chappatis and nan
Rava Halwa Recipe
Rava (Semolina Coarse) - 1 cup, Sugar - 1/2 cup,Milk - 3 1/2 cups,Kesari/Saffron (Yellow food colour) - A pinch,Ghee (Microwaved unsalted Butter, liquified) - As reqd,Cashews - 10 nos,Raisins - 1 tbsp,Cardamom(Elakka) powder - A pinch
Preparation Method of Kesari/Rava Halwa Recipe
...
1)Roast the cashews and raisins in a tsp of ghee (Clarified Butter) and keep it aside.:- If you have only butter, microwave it into a liquid form and pour it into a warm pan. If the pan is too hot, butter becomes black.2)Fry the rava (Semolina Coarse) in a tbsp of ghee, till it turns slight brownish.3)Heat the milk in a pan.
4)After the milk boils, add the rava slowly and keep stirring it for about 5 mins.
:- IMP NOTE - While adding rava to milk it may become lumpy. If it becomes too lumpy, after the mix has cooled a little bit, pour it into a blender and blend well for nice consistency.5)Pour the blended mix back into the warm (not hot) pan in small flame. 6)Add the sugar, food colour mixed in milk, cardamom powder, cashews and raisins, while stirring slowly.7)Keep pouring the ghee in small quantities until the mixture becomes solid and doesn`t stick to the sides of the pan. :- Serve it hot.:- It becomes firm with time. If your pour it into a greased square tin tray /oven tray, while it is still warm and allow it too cool for 8-10 hrs, you may be able to cut it into rectangle/diamond shape.
Coconut Semolina Burfi
Coconut(grated) - 2 cups
Semolina(rava) - 1/2 cup
Ghee - 2 tsp
... Sugar - 2 cups
Condensed milk - 1/2 tin
Preparation Method of Coconut Semolina Burfi Recipe
1)For preparing coconut semolina burfi, heat grated coconut slightly and keep aside.2)Fry semolina in ghee till it turns golden brown.3)Add 1 cup of water and two cups of sugar in a vessel and heat.4)When the sugar syrup has achieved a thread like consistency, add grated coconut and semolina and stir well.5)Add condensed milk, mix well and remove from heat when the mixture separates from the sides of the vessel and transfer the contents on a greased plate.6)After 2-3 minutes, make small squares with a knife.7)Wait for 5 minutes and separate the square pieces.8)Coconut semolina burfi is ready
Kerala Mutton Pepper Fry Recipe
Mutton - 1/2 kg,Ginger - 2 piece,Garlic - 6 cloves,Onion - 2 nos(slices),Tomato - 2 nos(chopped),Lemon juice - 1 tbsp,Vinegar - 1 tsp,Pepper - 1 tbsp,Cinnamon - 2 nos,Cardamom - 2 nos,Cloves - 3 nos,Green chillies - 4 nos,Coriander powder - 2 tbsp,Turmeric powder - 1 tsp,Coriander leaves - Few,Salt - As req
Preparation Method
...
1)For preparing kerala mutton pepper fry, crush green chillies, ginger and garlic.2)Mix it with mutton along vinegar, lime juice, salt and little pepper.3)Keep it for 1 hour.4)Pressure cook the mutton and evaporate the water completely.5)Heat oil in a pan, add cinnamon, cloves and cardamom.6)Add onion and fry it.7)Add tomato slices and fry again.8)Add coriander powder, turmeric and little salt.9)When mutton is done, add the mutton into gravy along with the water.
10)Sprinkle little pepper and coriander powder at last.11)Deep fry the mutton and serve hot.12)Kerala mutton pepper fry is ready.
South Indian Rasam
Black pepper - 3 tsp,Cumin seeds - 3 tsp,Garlic pods - 5 nos,Ripe tomatoes - 2 nos
Green chillies - 3 nos,Curry leaves - 1 sprig,Coriander leaves - 1/2 cup,Grated jaggery - 1 tsp,Red gram(Thoor dhal) water (optional),Mustard seeds - 1/2 tsp,Fenugreek seeds - 1/2 tsp,Asafoetida - 1/4 tsp,Tamarind- 2 lemon sized balls
Salt - As reqd,Oil for seasoning
...
Preparation Method of Rasam Recipe
1)Heat 2 cups of water in a vessel. 2)Add the tamarind and tomatoes diced into big pieces to it.:- This is for the tamarind to soak faster and also for the tomatoes to be mashed easily.3)Pound the black pepper and cumin seeds nicely, followed by the garlic pods with the skin on and finally the green chillies until they just break.:- Freshly pound pepper and cumin seeds always gives a better flavor than stored rasam powder.4)Nicely mash the soaked tamarind and tomatoes and remove as much waste as possible.5)Add the pound mixture, curry leaves, chopped coriander leaves, grated jaggery, thoor dal water (optional) and salt to taste.6)Heat about 2 tsp of oil in a kadai or whichever vessel you want to prepare the rasam.7)Splutter the mustard seeds. 8)Add the fenugreek seeds and the asafoetida.9)Pour the prepared rasam mixture into the vessel. 10)Add 2 more cups of water or as desired.11)Check for salt.12)Keep an eye on the rasam coz it just takes about 5 - 6 mins to be done.13)When the rasam mixture is just about to start boiling, switch off the flame and close the vessel with a lid.:- You get the best flavor of rasam only if it has not boiled fully. It should get cooked in the steam after you close the vessel with the lid. So make sure to switch off the stove when its frothy and the first bubble arises.
Tapioca mix and Fish curry
(This dish is a typical South Keralite delicacy. It's our family favorite. Little difficult but worth the effort!!!)
Ingredients for preparing Tapioca mix:
Tapioca – 500 gm(chop into small pieces),Grated coconut – ½ cup,Cumin seeds – ½ tsp,Green chillies – 2 nos,Turmeric powder – ½ tsp,Garlic pods – 3 nos,Curry leaves A few, Salt – As reqd
1)Cook tapioca pieces along with salt in a pressure cooker, till it is done.2)Drain off the excess water.3)Grind together grated coconut, red chillies, garlic, curry leaves and turmeric powder along with a little water into a coarse form.4)Heat oil in a pan.5)Add cooked tapioca pieces and the coconut mixture and allow it to cook.6)Stir well, till all the water gets evaporated and it becomes dry.
Ingredients for preparing fish curry
King Fish - 1 kg, Chilly powder - 2 tbsp,Turmeric powder - 1/2 tsp,Fenugreek(Methi) - 1/2 tsp,Mustard seeds - 1 tsp,Red onions/shallots- 4 nos(sliced), Garlic pod - 6 cloves(crushed),Ginger - A small piece(chopped),Kukum star - 4 pieces(soaked in water),Coconut oil - 1/4 cup,Curry leaves - 5 sprigs,Salt - As reqd,Split green chilies - 6 nos,Paprika - 1 tbsp,Water - 3 cups
For preparing gravy:
1)Crush onion, green chilly and ginger. Heat about a quarter of a cup of coconut oil or vegetable oil in a frying a pan.2)Add mustard seeds and when they splutter, add cumin seeds, chopped onions, few curry leaves and ground paste.3)Add a mixture of turmeric, chilly powder and paprika powder in half a cup of water and allow it to cook.4)When the oil begins to clear, add the remaining spices previously ground, half a cup of `tamarind pulp` and sufficient additional water to make enough gravy to cover all the fish pieces when cooking subsequently.
5)Add salt and cook until the gravy is thick. Keep this aside.
For cooking the fish in the gravy:
1)Take a fairly large frying pan.2)Prepare a bed of few curry leaves.3)Arrange the pieces of fish on this bed.4)Pour the previously prepared gravy over this. The pieces of fish should be completely covered.5)Add the remaining curry leaves and kukum star pieces. Cover with a lid and cook slowly. Do not stir.
Tapioca Root
Fish(fleshy and soft) - 1/2 kg
Onion(chopped) - 2 cups
Green chillies - 5 nos(slit lengthwise)
... Garlic(sliced) - 6 cloves
Ginger(chopped) - 1 small piece
Turmeric powder - 1/2 tsp
Coconut(grated) - 1 1/2cup
All purpose flour(Maida) - 1 tbsp
Tomato(large) - 1 no(cut into four pieces)
Vinegar - 1 tbsp
Oil - 4 tbsp
Salt - As reqd
Curry leaves - As reqd
Preparation Method of Fish Molly Recipe
1)Clean fish and cut into medium sized pieces. Keep this aside.2)Add some water to the grated coconut and beat in a mixer. 3)Sieve and collect the first milk and keep this aside. Add some more water and extract the thinner milk.4)Heat a pan and pour oil. Mix the turmeric powder with a little water and pour this into the oil.5)Fry in medium heat until the water evaporates and oil accumulates on top.6)Drop in the fish pieces simultaneously and saute both sides till light brown. Do not fry too much. Remove the fish pieces from oil and keep aside.7)Into the hot oil, add chopped onion, ginger, green chillies, garlic and curry leaves. Saute in medium heat.8)When the onion becomes soft, add the thinner milk, vinegar and sufficient salt. 9)Allow the gravy to boil and add the slightly fried fish pieces.
10)Close the vessel with a lid and simmer in medium heat until the fish is cooked.
11)Meanwhile, add 1/4 cup water to the maida and pour this over the fish gravy.
12)Simmer in low heat and place the tomato pieces on top. 13)Add the first thick coconut milk to the gravy and when it begins to boil, remove from fire.
14)fish molly is ready and serve hot.
Tips:-
1)Fish molly suits well with bread, chappatis and nan
Rava (Semolina Coarse) - 1 cup, Sugar - 1/2 cup,Milk - 3 1/2 cups,Kesari/Saffron (Yellow food colour) - A pinch,Ghee (Microwaved unsalted Butter, liquified) - As reqd,Cashews - 10 nos,Raisins - 1 tbsp,Cardamom(Elakka) powder - A pinch
Preparation Method of Kesari/Rava Halwa Recipe
...
1)Roast the cashews and raisins in a tsp of ghee (Clarified Butter) and keep it aside.:- If you have only butter, microwave it into a liquid form and pour it into a warm pan. If the pan is too hot, butter becomes black.2)Fry the rava (Semolina Coarse) in a tbsp of ghee, till it turns slight brownish.3)Heat the milk in a pan.
4)After the milk boils, add the rava slowly and keep stirring it for about 5 mins.
:- IMP NOTE - While adding rava to milk it may become lumpy. If it becomes too lumpy, after the mix has cooled a little bit, pour it into a blender and blend well for nice consistency.5)Pour the blended mix back into the warm (not hot) pan in small flame. 6)Add the sugar, food colour mixed in milk, cardamom powder, cashews and raisins, while stirring slowly.7)Keep pouring the ghee in small quantities until the mixture becomes solid and doesn`t stick to the sides of the pan. :- Serve it hot.:- It becomes firm with time. If your pour it into a greased square tin tray /oven tray, while it is still warm and allow it too cool for 8-10 hrs, you may be able to cut it into rectangle/diamond shape.
Coconut Semolina Burfi
Coconut(grated) - 2 cups
Semolina(rava) - 1/2 cup
Ghee - 2 tsp
... Sugar - 2 cups
Condensed milk - 1/2 tin
Preparation Method of Coconut Semolina Burfi Recipe
1)For preparing coconut semolina burfi, heat grated coconut slightly and keep aside.2)Fry semolina in ghee till it turns golden brown.3)Add 1 cup of water and two cups of sugar in a vessel and heat.4)When the sugar syrup has achieved a thread like consistency, add grated coconut and semolina and stir well.5)Add condensed milk, mix well and remove from heat when the mixture separates from the sides of the vessel and transfer the contents on a greased plate.6)After 2-3 minutes, make small squares with a knife.7)Wait for 5 minutes and separate the square pieces.8)Coconut semolina burfi is ready
Kerala Mutton Pepper Fry Recipe
Mutton - 1/2 kg,Ginger - 2 piece,Garlic - 6 cloves,Onion - 2 nos(slices),Tomato - 2 nos(chopped),Lemon juice - 1 tbsp,Vinegar - 1 tsp,Pepper - 1 tbsp,Cinnamon - 2 nos,Cardamom - 2 nos,Cloves - 3 nos,Green chillies - 4 nos,Coriander powder - 2 tbsp,Turmeric powder - 1 tsp,Coriander leaves - Few,Salt - As req
Preparation Method
...
1)For preparing kerala mutton pepper fry, crush green chillies, ginger and garlic.2)Mix it with mutton along vinegar, lime juice, salt and little pepper.3)Keep it for 1 hour.4)Pressure cook the mutton and evaporate the water completely.5)Heat oil in a pan, add cinnamon, cloves and cardamom.6)Add onion and fry it.7)Add tomato slices and fry again.8)Add coriander powder, turmeric and little salt.9)When mutton is done, add the mutton into gravy along with the water.
10)Sprinkle little pepper and coriander powder at last.11)Deep fry the mutton and serve hot.12)Kerala mutton pepper fry is ready.
Mutton - 1/2 kg,Ginger - 2 piece,Garlic - 6 cloves,Onion - 2 nos(slices),Tomato - 2 nos(chopped),Lemon juice - 1 tbsp,Vinegar - 1 tsp,Pepper - 1 tbsp,Cinnamon - 2 nos,Cardamom - 2 nos,Cloves - 3 nos,Green chillies - 4 nos,Coriander powder - 2 tbsp,Turmeric powder - 1 tsp,Coriander leaves - Few,Salt - As req
Preparation Method
...
1)For preparing kerala mutton pepper fry, crush green chillies, ginger and garlic.2)Mix it with mutton along vinegar, lime juice, salt and little pepper.3)Keep it for 1 hour.4)Pressure cook the mutton and evaporate the water completely.5)Heat oil in a pan, add cinnamon, cloves and cardamom.6)Add onion and fry it.7)Add tomato slices and fry again.8)Add coriander powder, turmeric and little salt.9)When mutton is done, add the mutton into gravy along with the water.
10)Sprinkle little pepper and coriander powder at last.11)Deep fry the mutton and serve hot.12)Kerala mutton pepper fry is ready.
South Indian Rasam
Black pepper - 3 tsp,Cumin seeds - 3 tsp,Garlic pods - 5 nos,Ripe tomatoes - 2 nos
Green chillies - 3 nos,Curry leaves - 1 sprig,Coriander leaves - 1/2 cup,Grated jaggery - 1 tsp,Red gram(Thoor dhal) water (optional),Mustard seeds - 1/2 tsp,Fenugreek seeds - 1/2 tsp,Asafoetida - 1/4 tsp,Tamarind- 2 lemon sized balls
Salt - As reqd,Oil for seasoning
...
Preparation Method of Rasam Recipe
1)Heat 2 cups of water in a vessel. 2)Add the tamarind and tomatoes diced into big pieces to it.:- This is for the tamarind to soak faster and also for the tomatoes to be mashed easily.3)Pound the black pepper and cumin seeds nicely, followed by the garlic pods with the skin on and finally the green chillies until they just break.:- Freshly pound pepper and cumin seeds always gives a better flavor than stored rasam powder.4)Nicely mash the soaked tamarind and tomatoes and remove as much waste as possible.5)Add the pound mixture, curry leaves, chopped coriander leaves, grated jaggery, thoor dal water (optional) and salt to taste.6)Heat about 2 tsp of oil in a kadai or whichever vessel you want to prepare the rasam.7)Splutter the mustard seeds. 8)Add the fenugreek seeds and the asafoetida.9)Pour the prepared rasam mixture into the vessel. 10)Add 2 more cups of water or as desired.11)Check for salt.12)Keep an eye on the rasam coz it just takes about 5 - 6 mins to be done.13)When the rasam mixture is just about to start boiling, switch off the flame and close the vessel with a lid.:- You get the best flavor of rasam only if it has not boiled fully. It should get cooked in the steam after you close the vessel with the lid. So make sure to switch off the stove when its frothy and the first bubble arises.
Black pepper - 3 tsp,Cumin seeds - 3 tsp,Garlic pods - 5 nos,Ripe tomatoes - 2 nos
Green chillies - 3 nos,Curry leaves - 1 sprig,Coriander leaves - 1/2 cup,Grated jaggery - 1 tsp,Red gram(Thoor dhal) water (optional),Mustard seeds - 1/2 tsp,Fenugreek seeds - 1/2 tsp,Asafoetida - 1/4 tsp,Tamarind- 2 lemon sized balls
Salt - As reqd,Oil for seasoning
...
Preparation Method of Rasam Recipe
1)Heat 2 cups of water in a vessel. 2)Add the tamarind and tomatoes diced into big pieces to it.:- This is for the tamarind to soak faster and also for the tomatoes to be mashed easily.3)Pound the black pepper and cumin seeds nicely, followed by the garlic pods with the skin on and finally the green chillies until they just break.:- Freshly pound pepper and cumin seeds always gives a better flavor than stored rasam powder.4)Nicely mash the soaked tamarind and tomatoes and remove as much waste as possible.5)Add the pound mixture, curry leaves, chopped coriander leaves, grated jaggery, thoor dal water (optional) and salt to taste.6)Heat about 2 tsp of oil in a kadai or whichever vessel you want to prepare the rasam.7)Splutter the mustard seeds. 8)Add the fenugreek seeds and the asafoetida.9)Pour the prepared rasam mixture into the vessel. 10)Add 2 more cups of water or as desired.11)Check for salt.12)Keep an eye on the rasam coz it just takes about 5 - 6 mins to be done.13)When the rasam mixture is just about to start boiling, switch off the flame and close the vessel with a lid.:- You get the best flavor of rasam only if it has not boiled fully. It should get cooked in the steam after you close the vessel with the lid. So make sure to switch off the stove when its frothy and the first bubble arises.
Tapioca mix and Fish curry
(This dish is a typical South Keralite delicacy. It's our family favorite. Little difficult but worth the effort!!!)
Ingredients for preparing Tapioca mix:
Tapioca – 500 gm(chop into small pieces),Grated coconut – ½ cup,Cumin seeds – ½ tsp,Green chillies – 2 nos,Turmeric powder – ½ tsp,Garlic pods – 3 nos,Curry leaves A few, Salt – As reqd
1)Cook tapioca pieces along with salt in a pressure cooker, till it is done.2)Drain off the excess water.3)Grind together grated coconut, red chillies, garlic, curry leaves and turmeric powder along with a little water into a coarse form.4)Heat oil in a pan.5)Add cooked tapioca pieces and the coconut mixture and allow it to cook.6)Stir well, till all the water gets evaporated and it becomes dry.
Ingredients for preparing fish curry
King Fish - 1 kg, Chilly powder - 2 tbsp,Turmeric powder - 1/2 tsp,Fenugreek(Methi) - 1/2 tsp,Mustard seeds - 1 tsp,Red onions/shallots- 4 nos(sliced), Garlic pod - 6 cloves(crushed),Ginger - A small piece(chopped),Kukum star - 4 pieces(soaked in water),Coconut oil - 1/4 cup,Curry leaves - 5 sprigs,Salt - As reqd,Split green chilies - 6 nos,Paprika - 1 tbsp,Water - 3 cups
For preparing gravy:
1)Crush onion, green chilly and ginger. Heat about a quarter of a cup of coconut oil or vegetable oil in a frying a pan.2)Add mustard seeds and when they splutter, add cumin seeds, chopped onions, few curry leaves and ground paste.3)Add a mixture of turmeric, chilly powder and paprika powder in half a cup of water and allow it to cook.4)When the oil begins to clear, add the remaining spices previously ground, half a cup of `tamarind pulp` and sufficient additional water to make enough gravy to cover all the fish pieces when cooking subsequently.
5)Add salt and cook until the gravy is thick. Keep this aside.
For cooking the fish in the gravy:
1)Take a fairly large frying pan.2)Prepare a bed of few curry leaves.3)Arrange the pieces of fish on this bed.4)Pour the previously prepared gravy over this. The pieces of fish should be completely covered.5)Add the remaining curry leaves and kukum star pieces. Cover with a lid and cook slowly. Do not stir.
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| Tapioca Root |
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