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My Kerala

chettinad food

Recipes

1. Karimeen Vattichathu

2. Kuttanadan beef roast

3. Malabar chicken salad

4. Kozhi pidi

5. Vattalappa

6. Avial

7. Kalan

8. Kootucurry

9. Olan

Karimeen vattichathu

Cast the net wide:Karimeen is in demand in restaurants in Chennai, but sourcing fresh fish is a problem.

Pearlspot fish-500gm

Turmeric powder-1/2tsp

Kashmiri chilli powder-4tsp

Sliced shallots-1/4cup

Sliced green chilli- 1tsp

Curry leaves-1 sprig

Fish tamarind-2-3pc

Ginger jouliennes- 1 tsp

Sliced garlic-1tbsp

Mustard-1tsp

Methi seeds-1/2tsp

Methi powder-1/4tsp

Coconut oil-1/4 cup

Salt-to taste

Method-

 

Clean the pearlspot fishes, cut it into two and wash well with salt and lemon juice. Soak the tamarind in water, wash and cut it into two.

Heat the coconut oil in a mud pot, splutter mustard, methi seeds, add curry leaves, green chilli, ginger and garlic. Saute for a while and add sliced shallots. Fry all till golden brown. Add turmeric powder, methi powder and Kashmiri chilli powder, give a quick fry and add two cups of water. Add the tamarind (kudampuli) and simmer the gravy . Add the cleaned and pieced fish with salt, cover with a lid and simmer in a slow fire till the fish is done and the gravy is thicken and fish is well coated. remove from the fire, garnish with curry leaves and serve hot with boiled parboiled rice.

Kuttanadan beef roast

Beef-500gm

Sliced Shallots-1cup

Green chilli slitted-3-4nos

Coconut slices-2tbsp

Ginger jouliennes-1 tbsp

Sliced garlic- 1tbsp

Curry leaf-2 sprig

Turmeric powder-1/2tsp

Red chilli powder-2tsp

Coriander powder- 1 ½ tbsp.

Coconut oil-1/4 cup

Vinegar-2tbsp

Salt- to taste

For powdering-

Black pepper-1 tbsp

Fennel seeds-2 tsp

Cinnamon- 3-4 pc

Cloves-3-4nos

Cardamom-3-4nos

Method-

Wash and trim the beef, cut into cubes,wash well and drain. Powder the spices together and mix with chilli powder and coriander powder . take 2 tsp of masala powder and marinate the beef along with one tsp oil,vinegar, salt, one sprig curry leaves and half the ginger and garlic and keep aside for 30 mins. Pressure cook the beef till it tender.

Heat oil in a kadai, fry curry leaves, ginger, garlic and green chilli. Add the sliced shallots and fry till it golden brown color. Add the sliced coconut and fry well. Add turmeric, saute for a while and add the rest of masala and fry for a minute. Make sure the masala won’t burn. Add the cooked beef into this along with the liquid and stir fry well till it combined well and dark brown in color. Roast well the beef until it is completely tender and the aroma arises , remove from the fire and garnish with curry eaves and serve hot with kerala paratha.

Malabar chicken salad

Shredded boiled chicken-1 cup

Chopped onion-2 tbsp

Chopped tomato-2 tbsp

Chopped curry leaves-4-5no

Chopped green chilli-1 tsp

Pineapple juice-2 tbsp

Coconut oil-1 tbsp

Salt-to taste

Pepper powder-1/4 tsp

Method

Make an emulsion out of pineapple juice, oil, salt, pepper. Mix all other ingredients together, toss well. Chill and serve.

Kozhi pidi ( chicken with dumplings)

For chicken curry

Chicken- 500gm

Ginger-1pc

Garlic-1 clove

Shallots sliced-1 cup

Onion sliced-1/2 cup

Turmeric powder-1/2tsp

Chilli powder- 2tsp

Coriander powder-1 ½ tsp

Fennel powder-1/2 tsp

Garam masla powder-1/2 tsp

Vinegar-1tsp

Coconut milk-1cup

Salt- to taste

Curry leaf-1 sprig

Coconut oil-3 tbsp

 

For pidi (dumpling)

Rice flour- 150 gms

Hot water-2 cup

Cumin crushed-1/4tsp

Grated coconut-1tbsp

Salt- to taste

Method-

Marinate the chicken pieces with little turmeric, vinegar, salt and little chilli powder. Heat coconut oil, add curry leaf, sauté crushed ginger and garlic, sauté shallots and onions till golden brown, add turmeric, coriander, chilli powder and sauté well. Add the chicken and fry well, add little water and simmer till almost done.add garam masala powder, fennel powder, mix well and add coconut milk, give a quick simmer and check for salt and remove from the fire and keep aside.

Make the dumplings by mixing the rice flour with grated coconut,cumin, salt and enough hot water. Knead it into soft dough and divide into balls. Press slightly and steam it. Once it done mix it with the chicken curry and serve hot a full meal.

Vattalappa (steamed coconut and jaggery custard)

Eggs-4 nos

Coconut milk-250 ml

Milk-150ml

Jaggery- 200 gms

Sugar – 2 tbsp

Cardamom powder-1/4 tsp

Nutmeg powder- a pinch

Method-

Put the sugar in a pan and caramelize it till become golden brown color. Pour it into the pudding mould,rotate the mould to spread it evenly in the bottom.

Melt the jaggery till it syrupy. Beat the eggs along with milk and coconut milk. Add the jaggery syrup , cardamom powder and nutmeg powder. Cook it on a double boiler till it become slight thicker and coating back on the spoon. Pour it into the pudding mould and steam it for 20-25 min or until it firm like pudding. remove from the steamer, chill , de-mould and serve

Avial

Long beans-100gm

Drumstick-2 nos

Raw banana-1 no

Curry cucumber-100gm

Snake gourd-50 gm

Carrot-50gms

Curd-50ml

Curry leaves-2 stalk

Grated coconut-1 cup

Green chilli-3-4nos

Shallots-5 nos

Cumin-1tsp

Turmeric-1/2tsp

Salt-to taste

Coconut oil-2 tbsp

Method

String beans, peel all other vegetables and cut into baton pieces. Coarse ground coconut, cumin, turmeric, 3-4 shallots, 1 curry leaf stalk. Boil crisp the vegetables in a little water with salt and little turmeric. Stir in the coconut paste, cook for a while , add beaten curd, mix well, add coconut oil and curry leaf, mix and remove from the fire. Serve with rice.

Kalan

Raw banana-2nos

Shallots-4-5 no

Green chilli-3-4

red chilli powder-1 tsp

Turmeric -1/2tsp

Black pepper powder-1/2tsp

Curd-1 1/2cup

Coconut oil-1tbsp

Methi seeds-1/2 tsp

Curry leaves- 1 stalk

Mustard seeds-1tsp

Grated coconut-1cup

Cumin seeds-1/2 tsp

Salt-to taste.method

Peel and cut raw banana into cubes. Boil with little water along with two shallots chopped, chopped green chilli,chilli powder, pepper powder and salt. Ground coconut with little shallots and cumin and add into the banana. Mix in beaten curd, cook on low flame till done. Heat oil in a pan, splutter mustard, add curry leaf, methi seeds, little shallots chopped, fry well and add to the kalan. Mix well and remove from the fire.

Kootu curry

Potatoes-100gm

Yam-100gms

Raw banana-2nos

Black channa-100gms

Grated coconut-1 1/2cup

Cumin-1/2tsp

Peppercorn-1tsp

Turmeric-1/2tsp

Red chillies-2-3nos

Chilli powder-1tsp

Green chilli-2-3nos

Fennel powder-1/2tsp

Coconut oil-1tbsp

Mustard-1tsp

Curry leaf-1 stalk

Sliced shallots-1tbsp

Salt- to taste

Method

Peel and dice vegetables. Soak the black channa and cook till it soft. Coarse ground the coconut( keep 2 tbsp for tempering), cumin,green chilli, pepper, chilli powder. Boil the vegetables with salt, turmeric, till half done. Add black channa along with ground coconut paste, fennel powder and salt as required ,cook for a while till it done. Heat oil in a pan, splutter mustard, red chilli,sliced shallots and reserved grated coconut and fry till golden in color and add to the curry.mix well and serve with rice.