Masala Varutharacha Meen Curry (meenum muringakolum )

This a typical Trivandram Style recipe.In which drumsticks are used in Fish curry.Thanks for Lakshmi nair to give such a beautiful recipe.

Ingredients

1.Fish - 1/2 kg

2.Thondan Mulaku /- 2 no

3.Drum stick/Muringakol - 1 no cut in to pieces

4. Raw Mango pieces -5 to 6 pieces

For the grounded paste

5.Coconut grated - 1 1/2 cup

6.Kunjulli/Small Shallots - 5

7.Coriander powder - 1 table spoon

8.Red chilli powder - 1 table spoon

9.Turmeric powder - 1/4 tsp

10. Fried Fenugreek powder/ Fried Uluva powder - 1/4 tsp

11.Salt

12.Raw Coconut oil - 1 table spoon

13.Curry leaves

14.Water - 2 cup

Preparation

1.Heat a frying pan and saute the red chilli powder,turmeric powder, and coriander powder.Till it is fried well.

2.Then grind the coconut ,kujulli,along with thefried red chilli powder,turmeric powder,and coriander powder .Also add the fried uluva powder to it.

3.In a meen chatti or pan take the fish pieces,drumstick,grounded masala paste,salt,mango pieces,curry leaves,thondan mulaku and 2 cups of water.Mix it well with a spoon and cook it in high flame till it begins to boil and then reduce the flame and keep it in medium flame till everything is cooked well.

4.Turn off the fire and add 1 table spoon of coconut oil to the curry.

Serve it with rice..........

Sweet puri /Sweet poori

Ingredients

1.Wheat flour /Atta -2 cup
2.Jaggery water - 1 cup
3.Baking powder - 1/4 tsp
4.Oil as needed to fry

Preparation

1.Slice the jaggery and put it in 1 cup of water and stir it with a spoon.Now the jaggery water will be ready.

2.In a bowl mix the wheat flour with baking powder and then make smooth dough from it using the jaggery water.

3.Keep it for 30 mts ,then make small puri from the dough and keep it aside.

4.After making all the puries heat the oil in a pan and fry the puries till it becomes golden brown in color.

These puries will be crispy and you can store it in airtight container for 4 to 6 days.

Vermicelli or Semiya Kesari

Ingredients

1. Roasted Vermicelli - 2 1/2 cup
2.Sugar - 1 1/2 cup
3.Hot water - 5 cup
4.Milk powder - 3 table spoon
5.Cardamom powder - 3/4 tsp
6.Ghee - 1/4 cup
7.Cashew nuts - 25 gm
8.Yellow color

Preparation

1.Heat 2 table spoon ghee in a pan and fry the cashew nuts in ghee and drain it out.

2.Then in the same pan add the vermicelly and 5 cups of water.Cook it till the vermicelly become cooked .Add a pinch of yellow food color to it and mix it well.

3.Then add the milk powder and sugar to it and mix it well Cook it for another 5 mts.Then add the rest of ghee to it also add the cardamom powder to it.Decorate it with cashew nuts.

4.Now the semiya kesari is ready to be served.............

Rava Avalose powder

Ingredients

1.Bombay Rava - 1 cup
2.Sugar - 1/2 cup
3.Coconut - 1/2 cup
4.Ghee - 2 table spoon
5.Cashew nuts - 25 gm
6.Raisins - 25 gm
7.Cardamom powder - 1 tsp



Preparation

1.In little ghee fry the raisins and cashew nuts ,Then drain it out from the ghee.

2.In the same ghee fry the rava when it becomes light golden color add the grated coconut to it.When it is really done add sugar to it .Mix it well then turn of the fire and add the cardamom powder to it.Add the raisins and cashew nuts to it .

3.You can store it in a air tight container .

Chicken Do piaza By Lakshmi Nair

As the name indicates we can translate it in to hindi Dopiaza means two type of onions are added in this curry.Also we can say that we are adding double amount of onions to it.


Ingredients

1.Chicken - 25 pieces
2.Onion -4 no sliced in length wise
3.Green chillies - 4 no
4.Ginger sliced length wise - 1 tsp
5.Tomato - 2 no big
6.Garam masala powder - 1 tsp
7.Kasoori methi powder - 3/4 tsp
8.Red chilli powder - 1 table spoon
9.Cumin powder - 1/2 tsp
10.Cashew nuts - 50 gm
11. Refined Oil - 2 tsp
12.Salt
13.Coriander leaves

For the gravy

13.Onion - 3 sliced in big pieces
14.Garlic - 1 1/2 table spoon
15.Tomato - 1
16.Red chilli powder - 1/2 tsp
17.Turmeric powder - 1/2 tsp
18.Coriander powder - 1/2 tsp
19.Ginger - 1 table spoon
20 Water - 1 cup

Preparation

1.First we are going to prepare the gravy.So in a pan add the onion,ginger,garlic ,tomato,red chilli powder,turmeric powder,coriander powder,and 1 cup of water mix it well.Cover it with a lid and bring it to boil till it becomes cooked well.

2.When it becomes cooked ,cool it and ground it in to fine paste by using a mixer.

3.In another pan mix mix the chicken pieces with the grounded masala paste.Add 1/2 tsp of garam masala powder and salt to it.Cook the chicken in this masala.

4. In another pan heat the oil and add ginger, and green chillies to it ,saute it for 2 mts then add the sliced onions to it.Saute it well then add the tomatoes to it .When it is also done add the red chilli powder,garam masala powder,cumin powder,kasoori methi powder , and salt to it.

5.Then to this add the cooked chicken along with gravy to this.Mix it well and boil it for 3 mts then add the grounded cashew paste to it.Cook it for 2 mts .

6.Garnish it with chopped coriander leaves .......

Mathi meen Pollichath (Sardine pollichath) -Kerala style (lakshmi nair)

Ingredients

For the marination

1.Mathi/Chala - 8 no
2.Chilli powder - 1/2 tsp
3.Pepper powder - 1 tsp
4.Turmeric powder - 1/4 tsp
5.Salt
6.Oil -3 table spoon

Other ingredients

1.Shallots/kunjulli - 3/4 cup
2.Chilli powder 3/4 tsp
3.Green chillies chopped - 3
4.Ginger chopped - 1 table spoon
5.Garlic chopped - 1 table spoon
6.Turmeric powder - 1/4 tsp
7.Curry leaves
8.Thick coconut milk - 1/2 cup
9.Tomato - 1
10.Salt
11.Plantain leaf /Foil paper - 4

Preparation

1.Marinate the mathi with red chilli powder,turmeric powder,pepper powder,and salt .Keep it for 30 mts .And then heat 3 table spoon oil in a pan and add the curry leaves to it .Then add the marinated mathi on top of it.

2.Cover it with lid and fry it till both sides become lightly fried .Drain it out from the oil.

3.Then in the same oil add garlic ,and ginger to it .Then add the kunjulli and saute it well.

4.Add chilli powder,turmeric powder,salt and mix it well.Then add tomato to it and when it is done add the coconut milk and curry leaves to it.

5.When the gravy becomes thicken turn of the fire .

6.Then slightly smoke the banana leaf then it will become flexible.

7.In an aluminium foil or banana leaf place two fish in the center and then pour the gravy to it and wrap the fish and tie it with cotton thread.Then heat it in non stick pan till both sides become cooked well.No need to add any oil in it.

Tomato Beef Stew By lakshmi Nair

Ingredients

1.Beef - 1/2 kg
2.Raw Banana - 3
3.Pepper powder - 1 1/2 tsp
4.Green chillies slitted - 2
5.Ginger chopped - 1 table spoon
6.Onion - 2
7.Tomato - 1
8.Thick coconut milk - 2 cup
9.Oil - 2 table spoon
10.Water - 2 cup
11.Salt

Preparation

1.Put the tomato in hot water and peel its skin and chop it.

2.In a pressure cooker take the beef ,raw banana pieces,pepper powder,salt and 2 cups of water and cook it.Keep it in high flame for 1 whistle and then on medium flame cook it till 4 or 5 whistle.

3.Then heat 2 table spoon oil in a pan and add the ginger ,green chillies to it and saute it.Then add the onions to it and saute it well.Then add tomato to it and mix it well.

4.To this add the cooked beef ,raw banana to it .Add the stock also to it.Add the thick coconut milk to it as needed.Then according to your taste add the pepper powder and salt to it.

5.Keep it in fire for 10 mts till the gravy becomes thicken.

Tomato Curry Beef By Lekshmi Nair

Ingredients

1.Beef - 1/2 kg
2.Onions - 4
3.Ginger chopped - 1 table spoon
4.Garlic chopped - 1 table spoon
5.Corn flour - 4 table spoon
6.Kashmeri chilli powder - 4 tsp
7.Tomato puree of 4 no
8.Tomato sauce - 1 1/2 table spoon
9.Water - 2 cup
10.Oil - 3/4 cup
11.Salt



Preparation

1.Marinate the beef with 2 tsp of red chilli powder,salt ,2 table spoon corn flour .And keep it for 30 mts.

2.Deep fry the beef in hot oil .Till it becomes brown color.Take 2 table spoon oil out from it and saute the chopped ginger and garlic in that oil .

3.Add 2 table spoon of corn flour to it and mix it well then add the sliced onions to it.When it becomes light brown color add 2 tsp of chilli powder to it cook it till the raw smell goes.

4.Then add tomato puree & sauce to it and mix it well.Then add the fried beef and little salt to it.

5.Then add 2 cups of water to it and cook it in a pressure cooker.Keep it in high flame till 1 whistle and then keep it in simmer for another 20 mts.

Now it is ready to be served.......

Fried Fish Masala Rice By Lekshmi Nair

Ingredients

1.Fish - 1/2 kg(ney meen )
2.Turmeric powder - 1/4 tsp
3.Red chilli powder - 1 tsp
4.Salt
5.Oil - 1/2 cup

Other ingredients

1.Pulav Rice/Kaima rice - 2 cup
2.Onions - 3
3.Ginger - 1 1/2 table spoon
4.Garlic - 1 1/2 table spoon
5.Green chillies - 2
6.Turmeric powder - 1/4 tsp
7.Red chilli powder - 1/2 tsp
8.Coriander powder - 1 tsp
9.Garam masala powder - 1/2 tsp
10.Lemon juice - 1 table spoon
11.Pepper powder - 1/4 tsp
12.Salt
13.Coriander leaves
14.Pudina leaves


Preparation

1.Cook the rice by adding it in boiling water .When the rice is done drain it out from the water and keep it aside.

2.Marinate the fish with red chilli powder,turmeric powder,salt and little lemon juice.Keep it for 30 mts and deep fry the fish in 1/2 cup of oil. And make the fried fish into small pieces.Then in the same oil add the ginger,green chillies,and garlic saute it well.

3.To this then add the chopped onions and saute the onions.Then add turmeric powder,chilli powder,coriander powder,pepper powder,and garam masala powder to it.Then add coriander leaves,mint leaves ,fried fish to it and mix it well in high flame.

4.Add the cooked rice to it and mix it well ,add lemon juice to it ,and mix it well.Turn off the fire and you can add coriander leaves to it.

Serve it as hot with raitha ...................

Swiss tarts

Ingredients

1.Butter - 7 table spoon (175 gm )
2.Icing Sugar - 3 table spoon
3.Maida /All purpose flour - 1/2 cup
4.Corn flour - 1/2 cup

Preparation

1.Mix the butter and icing sugar with a spoon.To this add corn flour and maida mix it well with a spoon.

2.Then fill it in the baking cups of cupcakes.Bake it in a preheated oven at 180 degree for 30 to 45 mts.This will be not that much soft it will e in a crunchy form.You can fill the depression inside the tart with icing cream,butter cream or mixed fruit jam.

Orange bread

Ingredients

1.Maida /All purpose flour -3 cup
2.Sugar - 3/4 cup
3.Egg -1
4.Baking powder - 3 tsp
5.Orange juice - 1/4 cup
6.Milk - 1 1/4 cup
7.Peeled skin of orange - 1 table spoon
8.Butter - 2 table spoon
9.Salt a pinch
10.Cashew nuts - 1/4 cup

Preparation

1.Mix the maida ,baking powder and,a pinch of salt well.

2.Beat the egg with milk and melted butter .Use a spoon for it.Then add the orange juice ,orange skin and powdered sugar to it.

3.Then to this add the mixed maida flour ,cashew nuts to it and mix it well.Do not over beat the batter.

4.Then in a greased bread tin add the mixture and level it with a spoon.

5.Then bake it in a preheated oven for 5 mts at 170 degree for 15 mts .And another 10 mts at150 degree.

6.Cut the bread in to slices and serve it with tea.But this bread will not last for long .Maximum we can keep it for 2 days.

Chicken Mughlai

Ingredients

1.Chicken - 1 1/2 kg

For the gravy

1.Onion Chopped - 3
2.Ginger chopped - 1 1/2 table spoon
3.Garlic chopped - 1 1/2 table spoon
4.Green chillies - 3
5.Tomato - 2 small
6.Turmeric powder - 1/2 tsp
7.Coriander powder - 1/2 tsp
8.Oil
9.Chilli powder - 1 tsp

Other Ingredients

1.Butter - 50 gm
2.Kasoori methi powder - 1/2 tsp
3.Cumin powder - 1/2 tsp
4.Garam masala powder - 1/2 tsp
5.Cashew paste - 50 gm
6.Fresh Cream - 1/2 cup
7.Coriander leaves - 1/4 cup
8.Salt
9.Water - 1 cup

Preparation

1.Heat the oil in a pan and saute ginger ,garlic ,green chillies to it.And after 2 mts add the onions to it and saute it well.


2.Add turmeric powder,chilli powder,coriander powder to it.When it become done add the tomatoes to it.When it is cooked well turn off the fire.After it becomes cool ground it in to fine paste.

3.In a pan mix the chicken pieces with the grounded masala.Add 1 cup of water to it and cook the chicken .

4.Then in another pan melt 50 gm butter,add kasoori methi powder,cumin powder,garam masala powder to it.To this pour the cooked chicken with gravy to it.

5.To this add the cashew paste and boil it well.Then add the fresh cream to it.And again boil it for 2 mts.Garnish it with chopped coriander leaves.Now it is ready to be served.

It is not a spicy dish very normal one with unusual taste.If you need some color you have to add 2 drops of food color to it.

Chicken Bharta - Ramzan Special

Ingredients

1.Chicken boneless minced - 1 kg (small pieces)
2.Onions sliced - 4 no
3.Green chillies chopped - 3 no
4.Refined Oil - 2 table spoon
5.Cumin powder - 3/4 tsp
6. Kashmeri Chilli powder - 1 table spoon
7.Garam masala powder - 3/4 tsp
8.Kasoori methi powder - 3/4 tsp
9.Tomato sauce - 3 table spoon
10.Cashew paste - 50 gm
11.Coriander leaves
12.Salt

For the masala

1.Onion sliced - 2 no
2.Ginger chopped - 1 1/2 tsp
3.Garlic chopped - 1 1/2 tsp
4.Tomato sliced - 1 no
5.Red chilli powder - 1/2 tsp
6.Coriander powder -1/2 tsp
7.Turmeric powder - 1/4 tsp
8. Refined Oil - 1 tsp

Preparation

for the masala

1.Heat the oil in a heavy bottom pan and saute the ginger and garlic .Then add the onions to it then add chilli powder,turmeric powder,coriander powder to it.

2.Then add tomato sliced to it.And when it is cooked well turn off the fire and keep it aside to cool.Then grind it in a blender.

3.Then heat the oil in a pan and then add the chicken pieces to it.Then saute it for 4 minutes then add the onions,green chillies,salt to it and saute well.

4.When the chicken becomes cooked evaporate the water from it .And add the red chilli powder,garam masala powder,cumin powder,kasoori methi powder to it and saute well.

5.Then add tomato sauce to it and mix it well then add 1/3 cup water to it then add already prepared grounded gravy to.And cook it for 2 minutes.

6.Add the cashew paste to it and cook it for another 3 minutes.Add chopped coriander leaves to it and mix it well. If you want to get the exact color of the dish add 2 drops of food color to it.

Serve it hot with chappathi ,nan ,roti