Kerala Style Vegetable Cutlet

Kerala Style Vegetable Cutlet

   
                               
 
 Ingredients:

    Cabbage- 1 /2 cup
    Beatroot-1 nos
    Carrots(large) - 2 nos
    Potato(mashed)- 2 nos
    Chillies - 2 nos
    Onion- 1 no
    Coriander Leaves-a small bunch
    Salt- As reqd
    GaramMasala - 1 tsp
    Oil - As reqd
    Eggs or Allpurpose flour(Maida)
    Breadcrumbs-1 cup

   

Method of Preparation:

    1)Cook the Beatroot and carrot take 2 to 4 whissle in pressure cooker.
    2)Cook the potatoes in a oven with skin on.
    3)When the potatoes are cooked, peel off the skin and mash.
    4)Heat enough oil in pan to saute the onions.
    5)Saute the onion,Ginger and chillies till cooked.
    6)Add the cabbage,Beat root and carrot to this mixture.

    7)Keep stirring until the veggies are cooked and tender.
    8)Add the potatoes to this mixture.

    9)Add salt and garam masala.

    10)When cooled, form mixture into small balls.

    11)Dip in eggs or a mixture of flour and water (for the vegetarians).

    12)Roll the balls in bread crumbs.
    13)Fry in heated oil till golden brown.

                                         Serve and enjoy!!!

chemmeen biriyani kerala style

 Ingredients:

                         

    For Rice:
    Basmati rice - 2 cups
    Water - 3 cups
    Cinnamon - 1
    Cloves- 4 nos
    Bay leaf-1 no
    Salt
    Ghee- 1 tbsp
   Cahew nuts-10-15 nos
    For Marination:
    Prawns- 500 gms
    Chillipowder- 1 tbsp
    Turmericpowder- 1/4 tbsp
    Salt- as reqd
For Grinding:
    Greenchillies- 3 nos
    Garlic- 5 -6 pods
    Ginger- 1 medium piece
    For Masala:
    Onions (Large size) - 1 no
    Pudina leaves - 2 strands
    Corianderleaves- a small bunch
    Lime water - 1/2 a lime
    Corianderpowder- 1 1/2 tbsp
    Garammasal - 1 tbsp
    Salt- as rqd
    Water - 1/4 cup

    Method of Preparation:  

    For Masala: 1)Mix prawns with chilli and turmeric powders along with salt.

    2)Heat oil in a pan and fry prawns (dont not make it crispy), Keep aside.

    3)In the same oil saute onions till transparent.

    4)Add ground green chilli,garlic and ginger paste and saute well.
    5)Add coriander powder n garam masala powder and saute well.

    6)Add pudina and coriander leaves along with lime water and saute for few minutes.
    7)Add fried prawns and mix well.

      For Rice: 1)Wash and drain rice.
    2)In a pressure cooker pour ghee and heat.
    3)Put cinnamon and cloves fry.
    4)Add rice and saute for 2 minutes or so.
    5)Add 3 cups of water along with salt and cover the lid of cooker put whistle.Cook in a medium    flame.Turn off aft one whistle.

 6)In a serving dish put half of the cooked rice. Then put prawns masala and then again the rest of rice on top.
 7)Garnish with roasted cashew nuts and raisins n spring onions.

    :- Serve hot with Salad and Pickle.

Kerala Style Pavakka Pachadi Recipe

Kerala Style Pavakka Pachadi Recipe

                                 
   
 Ingredients:

    BitterGourd(Pavakka) - 2 medium ones
    Yoghurt/Curd - 1 1/2 cups
    Coconut milk -1 cup
    Oil for deep frying
    Salt- As reqd
    For seasoning:-
    Oil - 1 tbsp
    Mustardseeds- 1/2 tsp
    Small onions(Kunjulli) -3nos
    Dry red chilies(Kollamulaku) - 3 nos

Method of Preparation:


     1)Fry bitter gourd , until light brown and crisp.

    2)Place it on a newspaper or a kitchen tissue in order to remove excess oil.

    3)Add the fried bitter gourd pieces to yogurt and coconut milk.
    4)Heat oil in a pan.
    5)Splutter mustard seeds.
    6)Add small onions and red chillies and sautT for sometime.
    7)Add this seasoning to the bitter gourd mixture and mix well.
            Serve with hot rices....

Tomato Fry

 Ingredients:

    Tomato- 3 nos (cut into round slices)
    Onions - 3 nos
    Greenchillies- 3 nos
    Ginger/Garlic paste-1 tsp
    Chillypowder - 1 tbsp
   Turmeric powder-1/2 tsp
   Pepper powder-1/2 tsp
   Curry leaves-As reqd
    Mustardseeds - 1 tsp
    Salt-To taste
    Oil - As reqd

Directions:

1) Heat oil in a pan.
2) Splutter mustard and curry leaves. 
3) Add onion and green chillies. 

4) When the raw smell goes, put the tomato pieces into it and saute well.

5) Add turmeric powder,pepper and chilly powder. 

6) Add little water and cover with a lid. 

7) Simmer in low heat. 
8) After 3 minutes, tomato fry is ready. 
:- Serve hot with chappathi....

Kerala Sambar Recipe

Kerala Sambar Recipe

 Ingredients:

    Red gram(Thuvaraparippu) – As reqd
    Red onions(Kunjulli) – 150 gm
    Vegetables:
    Drumstic (Muringakkai) - 2 nos
    Carrots – 2 nos
    Potatoes(medium) - 2 nos
    Tomatoes – 2 nos
    Lady’s finger(Vendakkai) – 4-5 nos

    Mustardseeds- 1 tsp
    Chillypowder - 1 tsp
    Sambhar powder(optional)-1 tsp
    Turmericpowder- 1/2 tsp
    Corianderpowder- 2 tsp
    Salt- As reqd
    Tamarind water-1/4 cup or as required
    Coriander leaves- A bunch
   Curry leaves-A bunch

Method of Preparation:

    1)Cook the red gram in a pressure cooker along with  turmeric powder, a pinch of salt,  reqd qty      of  water.
    2)Heat a pan and splutter mustard seeds, curry leaves,red chili.
    3)Add onions and saute for a while till they become very light golden in color.
    4)Add coriander powder, chilly powder and turmeric powder along with a tsp of sambar powder.         5)Saute` till the raw smell goes.
    6)Add the vegetables along with some water. Stir well.

    7)Add the tamarind water which is again optional.
    8)Close the pan and cook the vegetables.
    9)Add salt as required.
    10)Once the vegetables are cooked, add the cooked red gram  and mix well.

    11)Add little water and bring to a boil or till the required consistency is reached.
    12)Finally, add coriander leaves and close the vessel.

     Serve kerala sambar hot with dosa, Idly  or rice.

Sukhiyan(Modhak) Kerala

Sukhiyan(Modhak) Kerala Recipe:



Ingredients:

  Whole Green gram : 1 cup
   Jagger y : ½ cup
   Grated coconut : ½ cup
   Cardamom powder : ½ teaspoon
   All purpose flour / Wheat flour / Maida : 1 cup
   Water : as required
   Oil : for deep frying
   Salt : a pinch

Method of Preparation:

1.Soak green gram for 3-4 hours.

2.Wash thoroughly and add this to a cooker along with 2 cup of water and a pinch of salt.

3.Heat a kadai, add jaggery along with 1/4 cup of water .When the jaggery is completely melt ,add grated coconut,cardamom powder and mix well.

4.Now add cooked green gram and saute well till the mixture is dry.

5.Mix maida ,salt,turmeric powder and enough water to make a thick batter.

6.After cooling take small portions of the mixture and make  small balls from it.(lemon  size)

7.Heat oil in a pan.Dip each ball in the batter and deep fry till golden brown..

8.Serve with tea and enjoy....

Chettinad Chicken Dry Fry Recipe

 Chettinad Chicken Dry Fry Recipe:




Ingredients:

Chicken - 1 kg,Boneless cut to medium pieces

For marination:

Chilly powder - 1.5 tablespoon
Turmeric powder - 1/2 tsp
Coriander powder - 2 tbsp
Ginger garlic paste - 1 tbsp
Garam masala - 1 tsp
Crushed pepper - 1 tsp
Salt as needed

For masala

Oil - 2 tbsp
Mustard seed-1 tsp
Onion - 1 large
Ginger garlic paste - 1 tbsp
Curry leaves - a sprig
Tomatoes - 2

Method of Preparation:


1. Wash and drain the chicken. Combine all the marination ingredients in a bowl and add the chicken pieces and marinate for a minimum of 30 minutes.
2. In a pan, heat oil and add Mustard seeds. Add onions and saute till soft. Add ginger garlic paste and saute for a few minutes.

3. Add tomatoes and saute till oil starts oozing. Add the marinated chicken and cover and cook till chicken is done. As this is a dry preparation, no need to add water.

 4. Add crushed pepper,garam masala and curry leaves saute till you get a nice color. Add this mix to the cooked chicken and combine well.

5.Serve hot with rice, appam, parotta, Chappathi etc....

Chicken Puff Pastry

Chicken Puffs Recipe Using Puff pastry sheets:



Ingredients

4 pieces skinless chicken breast
Salt-    1/8 teaspoon
Masala paste-1 Table spoon
ground black pepper-    1/8 teaspoon
Sunflower oil-1 tablespoon
1 sheet puff pastry
1 egg
1 tablespoon water

 1.Season the chicken with salt, pepper and masala paste.  Heat the oil in a nonstick pan medium-high heat. Lightly brown the chicken on both sides, 5 minutes total. Remove from heat.

2. Cut pastry into 8 pieces. Place a piece of  chicken pieces on pastry sheet.Seal with egg wash, flip the pastry packets over and brush the tops with remaining egg wash.

3. Bake at 400° for 18-22 minutes or until golden brown.

Fish Manchurian

Fish Manchurian 







Ingredients:

Fish Pieces ( Tilopia(Kerala karimeen) ) - 500 gms ( Boneless, White Fleshed Fish )
Oil for Deep frying
For the Batter:
All Purpose Flour / Maida - 3/4 cup
Corn Starch / Corn Flour - 1/4 cup
Salt to taste
Pepper - 1 tsp
Water as needed

For the masala :

Oil - 2 tblspn
Ginger Garlic Paste - 1 tblspn
Onion - 1 chopped
Green Chilli - 2 chopped
Bell pepper-1 Large
Salt - to taste
Red Chilli Paste - 1 tblspn ( Dry red chillies ground with water)
Soy Sauce - 1 tsp or to taste
Tomato Ketchup - 1 tblspn or to taste
Water - 1/2 cup
Corn flour - 1 tblspn mixed with water to form a paste
Pepper - 1 tsp or to taste
Coriander leaves ,Spring Onions - for garnishing

Method of Preparation:

1.Heat oil in a  Pan
2.Take all the batter ingredients and add water to it. Form this into a smooth paste. Dip the fish pieces in it and fry them in hot oil for 5 mins till they are golden and cooked through.

4.Drain them in a paper towel.
5. Again Heat oil in a Pan.
6.Add in ginger garlic paste and mix well.
7.Add in onions, green chillie,Bell pepper and mix well. Cook this for  a min.
8.Add some salt and  to it and mix well.
9.Now add in red chilli paste, soy sauce,  ketchup,  and mix well.
10..Add some water to it and mix well to form a sauce. Let them come to a boil.
11.Add in the corn flour slurry (corn flour mixed with water). Mix well so that it gets thick and saucy.
12.Add in pepper and mix well.

13.Garnish with coriander leaves or spring onions.
14.  Serve over with Fried rice.