Wednesday, September 29, 2010

Kappa Vevichathu with Hamour Fish Head Curry

Kappa /Tapiocca: 1 kg
Grated Coconut: 3/4 cup
Green Chillies: 4-5 nos
Shallots: 4-5 pcs
Garlic: 1 pc
Curry Leaves: 1 spring
Salt: 2 tsp
Turmeric powder: 1/2 tsp

Clean and cut the kappa into small pieces. Cook the kappa with enough water and salt. Drain the excess water and keep it aside. Grind together grated coconut, shallots turmeric powder, curry leaves and garlic. Make a small well in the centre of the cooked kappa and put the coconut mixture. Cover and cook for 5-6 minutes in low flame. Remove from fire. Mix kappa using a wooden spatula. Serve hot with fish curry

Fish: 1 kg
Ginger crushed: 2 tbsp
Garlic crushed: 2 tbsp
Shallots: 1/4 cup
Chilly powder: 3 tbsp
Turmeric powder: 1 tsp
Coriander Powder: 1 tbsp
Fenugreek powder: 1 1/2 tsp
Cocum/Kudampuli: 3 to 4 pieces
Tomato paste: 1 1/2 tbsp
Curry leaves: 3 spring
Mustard seeds: 1 tsp
Water: 1 1/2 cup
Salt: to taste

Wash and clean the fish. Soak Kudampuli in half cup of water and keep it aside. Heat oil in a manchatti/pan, add mustard. Allow it to splutter, add curry leaves, shallots, ginger and garlic. Saute untill it turns golden color. Add tomato paste, saute well til the raw smell goes. Then add chilly powder, coriander powder, fenugreek powder and turmeric powder, saute for 2-3 minutes. Now add the Kudampuli along with water and salt. Allow it to boil, add the fish head pieces to the boiling masala . Cover and cook on a medium flame for 15-20 or till done. Remove from heat and add 1 tbsp coconut oil over the curry. Add some curry leaves. Keep covered for 1 hr. Serve with Kappa vevichathu.

Monday, September 27, 2010

Thenga aracha Chemmeen Curry

Prawns: 1 cup
Grated coconut: 1 1/2 cup
Small onion: 1/2 cup
Green chilly: 2 – 3 pcs
Tomato: 1 small
Crushed Garlic : 1 tbsp
Crushed Ginger : 1 tbsp
Turmeric Powder: 1/2 tsp
Chilly Powder: 1 tbsp
Mustard Seeds: 1 tsp
Cocum/Kudampuli: 1 pcs
Curry Leaves: 1 spring
Red chilli flakes: 2-3 pcs
Fenugreek seeds/uluva: 1/2 tsp
Salt: to taste
Water: 1 cup

Clean prawns. Soak kudampuli in 1/2 cup water. Mix  prawns, small onion, tomato, green chilly, garlic, ginger, chilly powder, turmeric powder, salt and cocum in a manchatti/pan. Pour 1/2 cup water to this. Cover and cook for 05-06 on medium flame. Grind coconut to a smooth paste. Pour this grinded paste to the prawns. Allow it to boil in low flame for 5 minutes. Remove from fire. Heat oil in another pan, splutter mustard seeds and fengreek seeds, add curry leaves, red chilli flakes, small onion. Pour this seasoning over the curry. Serve hot

Sunday, September 26, 2010

Mutton Peralan

Mutton: 1 kg
Onion: 3 medium
Ginger: 1 tbsp
Garlic: 1 tbsp
Green Chilly slitted: 3-4 Nos
Tomato: 1 medium
Fennel powder: 1/4 tbsp
Pepper powder: 1 1/4 tbsp
Coriander powder: 1 1/2 tbsp
Garam masala powder: 2 tsp
Turmeric powder: 1tsp
Coconut milk thin : 1/2 cup
Coconut milk thick: 1 cup
Salt : to taste
Coriander leaves: 1 tbsp
Curry leaves: 2 springs
Vinegar: 1/2 tbsp

Clean mutton with 1/2 tbsp vinegar and 1 tsp turmeric powder, keep it aside. Heat oil in a pan, add onion, ginger, garlic, green chillies and curry leaves, saute till they become translucent. Add chopped tomato and saute well. Add coriander powder, turmeric powder, fennel seed powder, garam masala powder and pepper powder. Saute until the raw smell goes, add Mutton pieces. Stir well. Cover and cook for 5 minutes in low flame. Then add thin coconut milk. Close the lid and cook in medium flame till soft. Remove lid and add thick coconut milk, cook for another 5 minutes in low flame. Remove from fire and transfer to a serving bowl. Garnish with coriander leaves. Serve hot with palappam, vellayappam, bread or idiyappam

Thursday, September 23, 2010

Fish Masala/Fish Puttu

Tuna: 1/4 kg
Onion Chopped: 2 medium
Turmeric powder: 1/4 tsp
Chilly powder: 1/4 tbsp
Coriander powder: 1/2 tbsp
Black pepper powder: 1 tsp
Fennel seed powder: 1/2 tsp
Green chilli: 3 Nos
Ginger chopped: 1/4 tbsp
Garlic chopped: 1/4 tbsp
Curry leaves: 
Salt: to taste
Water: 1/2 cup

Clean and cut the fish into small pieces.
Boil the fish with enough water, add salt and turmeric powder.
Cover and cook for 10 minutes or till soft.
Remove bones of the fish. Mash well with spoon, keep aside.
Heat oil in a pan, garlic, ginger, curry leaves and green chilli, Sauté for few minutes.
Add onion, fry till golden color.
Add chilly powder, coriander powder, black pepper powder, turmeric powder, fennel seed powder and salt. Saute until the raw smell goes.
Add the fish, cover and cook the fish in low flame for at least 10-12 minutes.
Remove from fire and serve hot with rice or chappathi.

Tuesday, September 21, 2010

Creamy Sweet Corn

Frozen sweet Corn: 2 cups
Butter: 2 tbsp
Pepper powder: 1 tsp
Paprike powder: 1/4 tsp
Tomato Sauce: 1 tsp
Lime juice: 1/2 tbsp
Water: 1/4 cup
Salt: to taste

Boil corn with 1/4 cup water on medium flame for 05-10 minutes or till soft. Add butter, tomato sauce and salt, stir well. Remove from fire, add pepper powder, paprika powder and lime juice to the cooked corn. Serve hot

Oats Jaggery Balls


Oats: 1 1/2 cup
Jaggery: 3/4 cup
Cardamom crushed: 1 tsp
Butter: 3 tbsp

Heat 2 tbsp butter in a pan, roast oats for 05-10 minutes and keep it aside. Melt jaggery in another pan with 1 tbsp water, strain and remove the impurities. Boil jaggery on medium heat, stir continously. Add 1 tbsp butter and crushed cardamom to this. Cook till it become thick. Then add the roasted oats to this and saute well. Remove from fire. Make small round balls with your palm before it gets stiff.

Sunday, September 19, 2010

Varutha Kozhi Masala

Chicken: 1 kg
Onion: 3 big
Green chilly: 2-3 pcs
Ginger: 1 tbsp
Garlic: 1 tbsp
Tomato chopped: 1 big
Chilly Powder: 1/4 tbsp
Coriander powder: 1/4 tbsp
Pepper Powder: 1/4 tbsp
Turmeric powder: 1/2tsp
Garam masala powder: 1 tsp
Fennel seed powder: 1 tsp
Curry leaves: 1 string
Coriander leaves: 1 tbsp
Oil-for frying
Salt: to taste

For Marination:
Chilly Powder: 2 tsp
Turmeric powder: 1/2tsp
Pepper powder: 2tsp
Ginger n garlic paste: 1 tsp
Lemon juice: 1 tbsp
Garam masala: 1/4 tsp
Salt: to taste

Clean and cut the chicken into small pieces. combine chilly powder, turmeric powder, pepper powder, ginger garlic paste, salt with lemon juice and apply this paste to the chicken. Keep it aside for atleast 1hr. Heat oil in a pan and shallow fry the chicken pieces till half done and keep it aside. In the same pan, add chopped onion, ginger , garlic, curry leaves and green chilli. Fry till it turns golden color. Add tomatoes and cook till the oil starts seperate. Then add chilly powder, coriander powder, pepper powder, fennel seed powder and turmeric powder. Saute until the raw smell goes. Add fried chicken pieces. Cook for 2-3 minutes with lid. Remove lid and add 11/2 cup water and 1 tsp garam masala, stir well. Close the lid and cook in low flame for 10-15 minutes or till done. Garnish with coriander leaves.

Crispy Prawns Fry

Prawn: 1/2 kg
Chilly powder: 1/4 tbsp
Pepper powder: 1/4 tbsp
Turmeric powder: 1/4 tsp
Corn Flour: 2 tbsp
Ginger Garlic paste: 2 tsp
Lemon juice: 1/4 tbsp
Bamboo Skewer
Salt to taste

Clean, wash and devein the prawns and keep aside. Combine chilly powder, pepper powder, turmeric powder, corn flour, ginger garlic paste, salt and lime juice in a bowl and make a fine paste. Add the prawns to the paste and mix well and keep aside for 1 hr. Thread prawns on to each bamboo skewers. Heat oil in a pan and shallow fry / deep fry the prawns. Serve hot.

Friday, September 17, 2010

Cluster Beans Thoran


Cluster beans: 2 cups
Shallots: 4-5 pcs
Grated Coconut: 1/2 cup
Green chillies: 2-3 pcs
Mustard seeds - 1 tsp
Turmeric powder: 1/4 tsp
Curry leaves: few
Salt: 1/2 tsp
Oil: 1 tbsp

Clean and cut the beans into very small pieces. Combine beans, grated coconut, shallots, green chilli, salt and turmeric with your hands. Heat oil in a pan. Add mustard seeds and when they splutter, add curry leaves. Add the beans mixture and saute well. Cover and cook for 5-10 minutes in low flame. Serve hot with rice.

Wednesday, September 15, 2010

Vegetable Pulav


Basmati rice: 4 cups
Water: 7 1/2 cups
Frozen vegetables: 2 1/2 cup (i used carrot, beans, peas & sweet corn)
Cinnammon: 1-2 big
Cardamom: 3-4 pcs
Clove: 4-5 pieces
Pepper corns: 6-8 nos
Bay Leaf: 2-3 nos
Butter: 100 gm
Cashews: 3-4 tbsp
Raisins: 3-4 tbsp
Coriander Leaves: 1 tbsp
Lemon juice: 1 tablespoon
Salt: to taste


Wash the rice, drain and keep it aside. Heat butter in a deep bottom pan, add bay leaf, cinnamon, clove, cardamom and pepper corns. Sauté for 2-3 minutes. Add the rice and sauté for 3-4 minutes, pour water. Then add frozen vegetables, salt, lemon juice, coriander leaves, cashew nut and raisins. lower the flame. Cover & cook until the rice is cooked & water is completely absorbed. Serve hot.

Healthy Chicken fry - without oil

Chicken: 6-7 pcs
Paprika powder: 1/2 tbsp
Ginger powder: 11/2 tsp
Garlic powder: 11/2 tsp
Corn flour: 11/2 tbsp
Salt: 1/4 tsp
Lemon juice: 1 tbsp

Cut and clean chicken. Combine all the powders with lemon juice and apply marinade on the chicken pieces. Reserve in refrigerator for 1 hour. Heat a non stick pan and fry chicken pieces in low flame for 10-15 minutes. Cover it with tight lid. Remove lid and fry another 5-10 minutes. Serve hot

Monday, September 13, 2010

Ambazhanga (Hog Plum) Curry


Ambazhanga/Hog plum: 5-6 pcs
Coconut grated: 3/4 cup
Green chilli: 1-2
Garlic chopped: 1 pc
Turmeric powder: 1/2 tsp
Chilli powder: 1 1/2 tsp
Mustard seeds: 1/2 tsp
Fenugreek seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Red chilli flakes: 1-2 pcs
Curry leaves: few
Water: 1 cup
Salt: 1 tsp

Cook ambazhanga with water, greenchilli, turmeric powder, chilli powder and salt . Grind coconut along with cumin seeds, garlic to a smooth paste. Pour the grinded coconut to the cooked curry. Lower the flame. Allow it to boil. cook for another 5-6 minutes. Remove from fire. Heat oil in another pan, splutter mustard seeds and fenugreek seeds, add red chilli flakes and curry leaves. Pour this seasoning over the curry. Serve hot with Rice

Friday, September 10, 2010

Fish Molee

Karimeen : 1/2 kg (use tilapia, kingfish or pearlspot)
Onion chopped: 2

Green chillies: 3-4
Tomato sliced: 1
Ginger chopped: 1/2 tbsp
Garlic chopped: 1/2 tbsp
Pepper powder: 1/2 tbsp
Turmeric powd: 1/4 tsp
Cardamom: 2-3 pcs
Cloves: 2-3 pcs
Cinnamon: 1 stick
Thick coconut milk: 1/2 cup
Thin coconut milk: 1
Curry leaves: few
Salt: to taste

To marinate:
Pepper powder: 1tsp
Vinegar: 1/4 tsp

Marinate the fish pieces with pepper powder, vinegar and salt, refrigerate for 1 hour. Heat oil in a pan, shallow fry till half done and keep it aside. Crush the ginger and garlic. In the same pan, add the remaining oil and add cardamom, cinnamon, cloves, saute for 1-2 minutes. Add ginger, garlic, greenchilli, onion and salt. Cook till the onions become translucent and oil starts separating. To this add the pepper powder and turmeric powder. saute for 2-3 minutes, add thin coconut milk, lower the flame and allow it to boil. cover with lid. Add fish pieces. add tomatoes. Then add the thick coconut milk and leave it on low fire till it starts to boil. Remove from fire. Pour 1/4 tsp vinegar over the curry. Serve hot with bread, palappam or roti.

Thursday, September 9, 2010

Ethapazham/Banana Cake

Ripe Banana: 2 big
Eggs: 3
Sugar: 2-3 tbsp
Ghee: 2tbsp
Cashew nut: 1 tbsp
Raisins: 1 tbsp
Cardamom powder: 1/4 tsp

Heat a pan and add 2 tbsp ghee, fry cashew nut and raisin till golden color and keep it aside. Cut the banana into small pieces. Fry banana in the same pan with 1 tbsp sugar. Saute till it become soft. Beat the eggs in a deep bottom vessel, add sugar. Add the fried banana, cashews and raisins to the beaten egg .Mix well. Pour the egg mixture to the pan. Lower the flame, Cover and cook atleast 10- 15 minutes or till done. Garnish with fried cashews and raisins. Serve hot

Tuesday, September 7, 2010

Mushroom Ularthu

Mushroom: 2 cups
Onion chopped: 2 big
Green chilly: 1-2 pcs
Ginger chopped: 1/2 tsp
Garlic chopped: 1/2 tsp
Chilly powder: 1 tsp
Coriander powder: 1 tsp
Pepper powder: 1 tsp
Garam masala: 1/4 tsp
Curry leaves: 2 strings
Mustard seeds-1/4 tsp
Coconut pieces: 2 tbsp
Water: 1/2 cup
Salt: to taste

Heat oil in a pan, splutter mustard seeds. add curry leaves, onion, salt, giner, garlic and coconut pieces saute till it turns golden color. then add chilly powder, coriander powder, pepper powder and garam masala, saute well. Add chopped mushroom and half cup water. stir well. Cover and cook till it becomes dry. Serve with roti or rice.

Thursday, September 2, 2010

Ethapazham Kalan

Banana: 2 medium
Grated coconut - 1/2 cup
Curd: 3-4 tbsp
Turmeric powder: 1 tsp
Red chilli powder: 1/4 tbsp
Green chillies: 2-3 nos
Mustard seeds: 1 tsp
Red chillies: 2-3 nos
Coconut oil:1 tbsp
Curry leaves - few
Cumin Seeds: 1/4 tsp


Remove the skin and cut the banana into small pieces. cook banana with turmeric powder, red chilli powder, salt and little water. Grind coconut,cumin seed and green chillies to a smooth paste. Add this paste to the cooked banana. Lower the flame and cook for 4-5 minutes. . Heat oil in a pan add mustard seeds, red chillies and curry leaves. Pour this seasoning over the kalan. Remove from fire, allow it to cool. Add the beaten curd, mix well. Serve hot with rice.