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Kerala

 
Content
1. MEEN   MAPPAS ( Fish in coconut sauce)
 1.Fish cleaned and pieced- 1/2 kg 2.Coriander pow- 3 tsp, Chilli pow-  1/2 tsp,  Turmeric pow- 1/4 tsp, Pepper pow- 2 pinch 3.Coconut oil- 2 dsp,  Mustard seed- 1 tsp,  Fenugreek seed- 1/2 tsp 4.Onion sliced- 1/2 cup, Garlic flake- 10 nos, Ginger joulienne- 1 tsp,  Gr.chilli slited- 3 no,Curry leaves- 1 sprig, water 1 1/2 cup 5. Tamarind- a small ball, Salt – to taste, Coconut milk- 1/2 cup
Method- Grind all the no.2 ingriedients.Heat oil, add mustard and fenugreek seeds,when it crackles saute no. 4 ingredients respectievely.Add the grinded paste, saute and add tamarind and water. When it boils add fish and salt,rotate the pot to mih evenly.Simmer in low fire until the fish  coked. Add the coconut milk and just give a quick fire and remove. <strong>
2. IRACHI KAPPA CURRY  (Meat and tapioca)
 1. Tapioca pieces- 1 kg,     2.Meat – 1/2 kg 3.Green chilli- 3, Shallots- 3, Garlic flake- 3,  Ginger- 1 pc,  Turmeric pow-1/2 tsp,  Chilli pow- 1 tsp 4.Garam masala pow- 1/2 tsp, Grated coconut 1/2 cup, Salt- to taste,  Oil- 2 dsp,  Mustard seeds-1/2 tsp,  Onion chopped- 2 dsp,  Curry leaves- 1 sprig, Red chilli- 3 nos, grated coconut-3 dsp 
Method-  grind no.3 ingredients with garam masala and coconut.Mix meat with this masala, 2 cup water, salt and cook it.Cook tapoica in boiling water and drain it. Add cooked meat with this and stir well. heat oil ,crack mustard, saute onion,curry leaves, red chilli and 2 dsp.grated coconut.mix this to the meat and tapioca mixture in low flame and remove.

3. MUTTON STEW

 
Muttton pieces- 250 gm            coconut- 1pc
Onion sliced -3                               Gr.chilli slitted-6
Garlic paste- 1tsp                              Ground ginger- 1tsp
Potato quartered- 2                        Tomato sliced-2
Cinnamon-1 pc Cloves-3
Coriander seeds- 1tsp                       poppyseed-1tsp
Ch. coriander leaves-1/2 bunch        Oil -2 tbsp
Lemon -1/2                                               salt- to taste

Method- cut and wash mutton.grind the coriander and poppy seeds seperate.make 1 1/2 cup milk from coconut.mix meat with onion,gr.chillies, ground ginger and garlic and keep for 30 min. heat oil, add cinnamon and cloves,add meat and fry well,add the grinded seeds and cook in a small flame, add little water and potatoes and tomatoes.cook till the meat is tender and gravy thickens.Add coconut milk and chopped coriander.season with salt and lemonjuicefrom the 1/2 lemon, serve hot

4.KOZHI NIRACHU PORICHATHU (Malabar style stuffed roasted chicken)

Chicken medium       – 1no                                 Channa dal  -1/2 cup                                                                                                                   

Onion sliced         -2no,                      Chopped gr. chilli- 2,                     

   Ginger garlic paste-  2 tsp            Coriander pow   -1/2 tsp,             

Chilli pow-1/2 tsp,                        Turmeric pow- 1/2 tsp

Ground fennel-1/2 tsp                  garam masala pow- 1/2 tsp         

Chopped cashew- 2 tbsp                  Raisin       -1tbsp                 

Boiled egg- 1,                                     Coriander- 1/2 bunch

oil     -2 tbsp                            salt

For applying over chicken- Egg-1, Flour- 2 tbsp,  Chilli powder and salt- to taste, oil for frying

METHOD-Clean the chicken whole and keep the hole in the tailend. Cook channa with 1/4 tsp coriander pow and salt till it dry.Heat oil,saute onion and chilli, add ground ginger and garlic,fry well andadd cooked channa, cahew, raisin, coriander leaves, garam masala and fry well, cool

Mix this masala withboiled egg and stuff inside the chicken,tackle the legs through the hole at the tailend and tie it. Mix the fennel paste ,and rest of chilli pow, turmeric and salt in 2 cup water,boil and put chicken in this and cook in slow flame ,container covered and turn ocassionally. Remove from gravy once it done

Beat eggs, with flour, chilli pow  and salt.Apply this over the chicken . heat oil, and fry  the chicken till golden color in all sides, turing ocasionally. Garnish with lemon wedges and coriander leaves, serve hot