Urla Kizhangu Chakkakuru Thoran And Award

Ingredients

Chakkakuru(Jackfruit seeds) – 6 no.
Urla Kizhangu(potato) -1
Turmeric powder – ¼ tsp
Coconut – ¼ of one
Green chillies – 2 nos
Onion -1
Salt – As reqd
Mustard seeds – 1 tsp
Curry leaves – A few
Coconut oil – 3 tbsp

Method

1)Remove the skin off the seeds and potato.Cut it into two and then into small pieces.
2)Cook chakkakuru and potato along with Onion, Green chillies ,turmeric powder, salt and a little water in a vessel.
3)when its cooked,add the coconut into it and mix well.
4)Heat oil in a pan or a kadai.
5)Splutter mustard seeds sauté curry leaves.
6)Add to the chakkakuru, potato coconut mixture and mix well.
7)Lower the flame and allow it to cook, stirring occasionally.
8)Remove from flame, when done.

Thank u Neethu for remembering me when sharing the award.Thank u so much dear...

And i would like to share this with
http://ladiesspecialadukkala.blogspot.com/
http://kothiyavunu.blogspot.com/
http://www.vazhayila.com/
http://faizaali.blogspot.com/
http://kaipunyam.blogspot.com/
http://fresherscookbook.blogspot.com/
http://thattukada-myblog.blogspot.com/

Mutton Varutharacha Curry

Its aVarutharacha mutton curry preparation, where the masala ingredients are dry roasted and then ground to a smooth paste. More of a nadan (country) style cooking.Thus who like nadan fud will like it.

Ingredients

500 gm - Mutton / Aattirachi
4 to 5 - Green chili, slit in center
2 inch piece Ginger, chopped
Garlic choppedcloves
2 medium Tomato, chopped
4 medium onion,chopped
Coriander leafes some
1 sprig - Curry leaves
Salt to taste

To dry roast

1 cup - Grated coconut
1 tsp - Fennel seeds / Perumjeerakam
3 - shallot, chopped
Ginger, Garlic chopped 1 tsp
1 sprig - Curry leaves
3 tbsp - Coriander powder
1 tsp - Red chili powder
1/2 tsp - Turmeric powder
3/4 pepper powder
1tsp mutton masala
4 tsp of coconut oil



Method

1 ) Pressure cook mutton along with green chili, ginger, Garlic , onion, tomato and curry leaves. Add some water to cook and add salt to taste.

2 ) Meanwhile, in a pan dry roast grated coconut along With the ingredients like Fennel seeds, shallot, Ginger, Garlic, Curry leaves. Roast till coconut turns to a light brown color.Now add other ingredients listed, and stir till the masala powders turn a deep colour.

3 ) Cool the roasted mixture and then add to a blender and grind to a smooth paste with water.

4) Add the ground paste to the cooked mutton. Add more water if necessary to get a thick gravy. Adjust salt to taste.

Serve hot with rice and papadam. Goes well with roti or porotta

Puttu/ Steamed Rice Cakes

Puttu is another common breakfast in Kerala. It is made out of rice flour. Puttu is made with the help of a Puttu maker. Nowadays Instant puttu mix is available in Indian grocery stores. The dish has to be made with lot of coconut. Puttu has kadala curry as its accompaniment.Its very easy to make.

Ingredients

1.1 cups of roasted rice powder
2.1/2 cup of coconut
3.Salt to taste
4.Water

Method

Mix salt in water and add the water little by little to the rice flour and mix it. You should be careful while mixing the water to the rice flour. It should not change to dough. It should be in a powdered form wet enough for steaming.
Now add a fistful full of grated coconut in the puttu maker and then add the rice flour then add another handful of coconut.This is done till you reach the top of the cylindrical shape.
Close the lid and steam for 10minutes.

Serve hot with kadala curry.

Nendra Pazham Mutta Appam

This is also a popular snack item in Malabar area.this can be find in ramzan time in muslims homes.I have tasted this for the first time from my hubby’s friends home on our reture from our last vaccation..His home is just near to the air port.So he asked us to visit his home..I was realy surprised to see many snacks.All most all types of the Malabar snakes.So I thank them for sharing this tasty recipe with me.

Ingredients:

Ripe plantains - 2
Eggs - 4
Sugar - 8 tbs (or as per your taste preference)
Cardamom powder - 3/4 tsp
Ghee - 2 tbsp
cashew nuts - 8 no.s (optional)
Raisins - 1 tbs (optional)

Preparation :

1.Cut the plantain into two(lengthwise) then cut again into further halves.slice it into medium thin slice.The slices should not be too thin or too thick.
2.Place a non stick pan on the stove and add ghee.If adding cashew nuts and raisins fry them and keep aside.
3.Now add plantains and sauté it until cooked or when it changes it colour.
4.Take a bowel and break eggs,and sugar and cardamom powder and beat it for 4-5 minutes.
5.Now add the cooked plantains to the egg batter and stir well.Pour this to the non stick pan,cover the lid and cook it in very low flame.cook untile the top part is done.Or u can place to the pre heated oven of 150 degree,for about 10 minutes.Or untile the top part is cooked.
6.Transfer this to a plate and cut into any shape of your choice.

Kappa Mathi Biriyani - Tapioca with Mathi(Sardines)

Ingredients:

Tapioca – 1 big

GreatedCoconut – 1/2 cup

Red onion - 1 full - thinly sliced (can use 5-8 large shallots also)

Turmeric powder - 1/4 tsp

Salt to taste

For The Mathi

Mathi(Sardines) - 10

Red onion - 1 large thinly sliced

Turmeric powder- 1/4 tsp

Chili powder – 3/4 tsp

Ginger - 1" pelled and thinly sliced

Garlic - 2 or 3 pods, crushed
Curry leaves - 1 sprigsalt to taste

For Spluttering

Coconut oil – 2 tsp

Mustard Seeds – 1 tsp

Curry leaves – a sprig

Chopped Shallots – 2

Dried red Chillies – 3

How To Do

1. Cook the tapioca in a pressure cooker adding salt, turmeric powder and a little water.Strain the water well .
2.Now add GreatedCoconut, Red onion.Now close the lid and cook for five minuts in very low fire.
3.Remove all the bones of mathi.Now cook the mathi by adding Red onion, curry leaves, turmeric powder, chili powder, ginger,garlic and salt to taste.
4.Note that there should not be any water in it.It should be completely dried.
5.Now mix well this with kappa.
6.Heat oil in a pan and allow mustard seeds to splutter.Add shallots,red chillies and curry leaves into it.Fry it for sometime and pour the mixture into tapioca.Again mix it well for sometime.

Muringa Elayum Poovum Thoran

Ingredients

Muringa ela(drumstick leaves) – 2 cups

Muringa poovu-1 cup
Oninons-1

Coconut – 1/2 cup
Green chillies – 4 nos

Garlic pods – 7 nos

Coconut oil – 3 tbsp

Mustard seeds – 1 tsp

Dry red chillies– 2 – 3 nos

Curry leaves – A few

Salt – As reqd

Method

1) Wash the leaf and drain water.

2)Mix well together the above mixture like grated coconut, garlic, turmeric powder and green chillies along with the drumstick leaves,flower and salt using your hands.

3)Heat oil in a pan or a kadai.

4)Splutter mustard seeds sauté red dry chillies and curry leaves.

5)Add the leaves mixture and mix well.

6)Cover and cook for 3 mins.

7)Remove the lid and mix well the whole contents.

8)Keep it on flame, till done.

Ney Pathiri/Fried Rice Rot

It’s a very popular in Kannur/Thalassery area.Its my hubby’s favourite.This Friday I dedided to make Ney Pathiri for him.Serve the Ney Pathiri with chicken curry…

Ingredients

1.Raw rice(Pachari) -2 cups
2.Cocunut Greated -1/2 cup
3. Cooked Rice -1/2 cup
4. Cooked Rice _1/2 tsp
5.Salt to taste
6.Cooking oil for frying.
7. Shallots(small onion)-4
8.Flour-1/4 cup

Method

1.Soak the rice in water for about 5-6 hours.
2.Grand the rice without adding any water.Note that it should not be granded to a fine paste.It should only halfily breaked.
3.Now grand Cocunut, Cooked Rice, Cooked Rice, Shallots.That also should not be granded to a fine paste.
4.Now mix all the ingredients together including Flour.Add salt.
5.Now take a banana leaf.If u don’t have banana leaf u can use plastic cover.Greace some oil in it.
6.Take a small balls and place it in the banana leaf and press it slowly to make small pathiris not bigger than puris in size.It should not be too thin.It should hve thickness of 2,3 puris.
7.Deep fry them in very hot oil.Allow to fry both sides by turning occasionally.Fry until golden brown.

Amma’s Special Meen Curry With Drumsticks.

Ingredients

Fish(Any type of fish) -1/2kg (sliced)
Greated Coconut - 1/2 cup)
Shallots(small onion)-6no
Drumsticks-7
Curd-2 tsp
Water-1cup
Tomato-2 big
Garlic-4
Ginger-Small Piece
Green Chillies-4-split length wise
Cumin seed-1/2 tsp
Kashmiri chilly powder-1 1/4tsp
Turmeric Powder-3/4 tsp
Fish Tamarind (kudampuli)- 2to3 pieces(according to ur taste)
Salt -to taste
Curry Leaves-2 strings

Method

1.Grand the coconut to a fine past by adding water,Curd,Cumin seed and one tomato.
2.Wash and soak kudampuli in 1/4 cup of warm water and keep aside...
2.Take a kadai put small onion, Drumsticks,Tomato,Garlic,Ginger,Green Chillies,chilly powder, Turmeric Powder, Tamarind,salt and some water into the kadai.Let it cook for 5 minuts.
3.Now add coconut past and cook until its done.Then add fish .And allow it to boil. Then allow the fish to cook till the gravy becomes thick …
4.When it 3/4 cooked add curry leaves.. Let the gravy become neither too thick or nor too thin (a semi medium gravy).Taste the gravy and if u need any changes add according to ur taste ..I mean tamarind ,salt etc ..
5.Remove from fire and pour some coconut oil and close the lid.
Fish curry is ready.Best with rice.