Monday, March 02, 2015

Kappa Puzhukku

Tapioca aka kappa another staple of Kerala.I cooked up the easy dish that we make to go with fish curry :D . 

What you need

Tapioca, cubed- 3 cups
Turmeric Powder - 1/4 tsp
Water-  as needed to cook tapioca
Salt- to taste

To grind

Coconut, grated- 1 cup
Red chili- 3
Cumin seeds- 1 tsp
Garlic- 1 clove

For tempering

Coconut oil - 2 tbsp
Mustard seeds- 1 tsp
Urad dal - 1 tsp
Curry leaves- 1 sprig

How you make it

Peel the skin off of tapioca and cut them into small cubes .Wash them and boil them in a heavy bottomed pan with just enough water , salt and turmeric powder.On medium flame it should not take that long to cook. Once they are half way cooked , add in the grounded coconut mixture.Check the salt and let it boil until raw smell of coconut mixture is gone and tapioca is fully cooked.Try and smash some of the tapioca pieces and cook until the gravy is thick enough.

In another pan , heat coconut oil and temper the ingredients listed under "For tempering" . Pour these over the cooked tapioca . Serve it hot.

We had these with some nethili meen curry and king fish fry for sunday lunch . I personally love to have these as a tea time snack as well.

Tapioca/Kappa/Kizhangu Dosa is next on my list....

Friday, February 27, 2015

Kethel's Chicken - Proxy version

Hotel Rahmaniya's Kethel's Chicken is one of the famous chicken fry in my home town , Thiruvanathapuram.I happened to watch a youtube video of this Hotel and they were talking about this special dish .They happened to mention some of the ingredients that goes into this dish's masala. So ended up making my version of the famous Kethel's Chicken. 

The original recipe calls for deep frying in Coconut oil .But I chose to shallow fry instead.

What do you need

Baby chicken -1 ( cut is medium sized pieces)

Turmeric powder -1/4tsp

Salt - as needed

Coconut oil -3 tbsp

curry leaves - few

To coarsely grind the following :

Red chillies - 5

Perunjeeragam -2tsp

Whole black pepper - 1tsp

Please adjust spices according to your taste.

How you make it

Marinate small pieces of baby chicken with all ingredients except for Coconut oil & curry leaves and eep this aside for at least 1hr.

Heat coconut oil and add curry leaves in a heavy bottomed pan . Then add the marinated chicken pieces and cook it on medium high flame until chicken is well cooked and are golden brown .

Note :The main masala needs to be coarsely grind so that you can see the red chilli flakes.You can the red chilli flakes instead of grinding the whole red chilli.

Wednesday, February 11, 2015

Spicy Egg Masala

This is your normal egg masala.There is nothing different about the ingredients that you normally use.But the process is somewhat easy  and it involves Pressure Cooker :)

Few days while browsing through I stumbled upon Onion - Tomato gravy made using pressure cooker. Looked so simple that I had to experiment it right away.

What you need

Boiled eggs -  5 ( shelled and make small slits across the egg)
Onion  :  1.5 big onion ( chopped fine)
Tomato : 2 Roma Tomatoes ( chopped fine)
Ginger Garlic Paste  : 3 tsp
Turmeric powder : 1/4 tsp
Red chilli powder : 2-3 tsp
Coriander powder : 1 tbsp
Cumin powder  - 1 tsp
Salt - as needed
Oil - 2 tbsp
Tamarind Juice : From a  small lemon sized tamarind.
Jaggery - 2 tsp (optional)

Note : Please adjust the spice level accordign to your taste.


Oil - 2 tsp
Mustard seeds  - 1 tsp
Curry leaves - a few
Whole Red chillies - 2

How you make 

Boil 5 eggs and remove the shells. Make around 4-5 minor slits across each egg for the gravy to soak in.Keep them aside.

In a pressure cooker , heat oil in medium flame. Once the oil is hot enough add in chopped onion and saute fore few minutes until is slightly pink . Now add in ginger garlic paste , tomato  and all powders including salt.
Mix them all together and close the lid.No need to add any water.Pressure cook this mixture on medium low flame for a whistle. It took around 15 minutes for me. Once the pressure is off , open up the cooker.Yopu can see the gravy is well cooked and oil is separated at the top. This is the consistency we want. 

The reason I like about this way of cooking the gravy is that , first and formost its the consistency and texture of the gravy.And you can make it in a batch and use it for different gravies.

In a separate pan , heat 2 tsp of oil and splutter mustard seeds .Add in curry leaves and whole red chillies .On medium flame , add in the Gravy mixture , tamarind juice and salt . Let it boil until raw smell of tamarind juice goes away. At this point add in the jaggery if you like. Once the gravy gets into thick consistency add in the boiled eggs. Keep the flame alive for few more minutes and let the eggs get coated with this gravy.Switch off the flame and serve the dish hot with rice/roti.

Recipe adapted from Vahrehvah.

Monday, December 29, 2014

Mutton Fry/Poriyal

What do you need

Mutton : 2 lbs ( boneless ,cut in cubes)
Small Onions : 20 no.s
Curry leaves  : a few
Red chilli powder  : 2 tsp
Jeera powder  : 1 tsp
Perunjeeragam : 1 tsp
Turmeric powder  :1/4 tsp
Pepper powder : 2 tsp
Oil : 3 tbsp
Cashews : a few ( fired) (optional)

To cook mutton  : 

Ginger garlic paste  : 2 tsp
Red chilli powder : 1 tsp
Turmeric powder : 1/4 tsp
Salt  : as needed

How you will make it

Mix  mutton along with turmeric powder, red chilli powder, ginger garlic paste and salt.Add a little water and pressure cook it until it's cooked tender. Note : I usually pressure cook all mutton pieces (both boneless and with bones )together and separate them for two different dishes.In this case I separated bone less  pieces for mutton fry and rest for a mutton gravy.

In a pan , heat oil and  saute perunjeeragam and  sliced small onion, curry leaves. Saute until onions are soft .Now add turmeric powder, red chilli powder , jeera powder and salt.Saute until raw smell is gone and add mutton pieces .Fry these on medium heat  until everything comes together and mutton pieces turn into brownish color. Finally add pepper powder and saute altogether.Switch off the heat and serve hot with rice/roti.

You can add fried cashews to make it extra special.


Friday, September 05, 2014

Potato-Mushroom Masala

What do you need

Potato: 2 cups (cubed)
Mushroom - 1 cup (sliced)
Onion - 1 large (Finely chopped)
Ginger garlic paste - 2 tsp
Red Chilli powder - 2tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt - as needed
Oil - 2 tbsp.
Salt - as needed
Garam masala - 1 tsp
Coriander leaves - (chopped) for garnish

How you will make it

In a pan on medium high heat, heat oil and sauté onions until they are golden brown. Add in ginger garlic paste and sauté until raw smell is gone. Now add in all the masala powders and sauté in medium low flame. Once the masala is sautéed well, add in the cubed potatoes and salt. Mix and cook it covered for about 10 minutes on medium low heat. Check in between and make sure potatoes are not getting stick to the pan. Once the potatoes are almost cooked but not breaking, add in the sliced mushrooms. Cover and cook again. Mushrooms don't take much time to cook. Once they are cooked, switch off the flame and garnish with chopped coriander leaves. Serve it hot with rice or roti.We had this with rice and spinach sambar.

Monday, August 25, 2014

Chicken Mushroom Stir Fry

My way of sneaking in their 'not-so-fav' veggies with their all-time fav ingredient, Chicken :)

What do you need

Chicken - 2 lbs. (boneless)
Mushroom - 1/2 cup (sliced thin)
Green Capsicum - 1/2 cup (chopped)
Jalapeno Pepper - 1 (sliced)
Onion - 1 (chopped fine)
Ginger Garlic Paste - 1 tsp
Turmeric Powder - 1/4 tsp
Daniya/Coriander Powder - 1 tbsp.
Red chili powder - 1 tsp (optional if you want that extra spice level)
Tomato Sauce - 1 tbsp.
Oil - 2 tbsp.
Salt - As needed

How you make it

In a wok, heat 2 tbsp. oil and fry chopped onion until they are golden brown .Now add in the ginger garlic paste and sauté until raw smell goes away. Add in daniya & turmeric powder (and red chili powder) and sauté for about a minute before adding in the chicken pieces .Along with chicken pieces add salt needed. On high flame, sauté well until chicken is almost cooked. Now add in chopped capsicum and sliced mush rooms and 1 tbsp. of tomato sauce. Adjust salt if needed at this point. Keep sautéing until veggies and chicken are cooked and the dish is almost dry .Finally add in sliced jalapenos and sauté little more until they are soft. I garnished with chopped onion and served with naan.

Note: You can replace jalapenos with Thai green chilies. I had used only one jalapeno pepper and tried to take out seeds from half of it.

I had chopped capsicum/bell pepper into tiny pieces to make kids eat without any fuzz. If needed you can make them cut in normal stir fry size.

Sunday, August 24, 2014

Poached egg in roasted coconut gravy

Poached egg in roasted coconut gravy/Udachu vitta muttai theeyal: though I have heard about this dish quite a few times but never tasted or tried before. So took this up as a challenge this weekend to make this delicious dish. One tick off of my "must try' dishes.

 What you need

Eggs: 4
Shredded Coconut: 1 cup
Red chilli powder   : 2 tsp
Coriander powder: 3 tsp
Turmeric powder: 1/4 tsp
Salt: as needed
Tamarind Paste: 1 tbsp.
Water: a little
Oil: 1 tbsp. + 2 tsp
Mustard seeds:  1/2 tsp
Green Chillies: 4 (slit)
Curry Leaves: a few

How you will make

In a pan, heat 1 tbsp. oil and fry coconut, red chilli powder, coriander powder, turmeric powder. Fry on medium low heat until the mixture turns into dark brown in color (as seen in the picture). Let it cool down and grind into smooth paste with little water and tamarind paste. In another pan , heat 2 tsp oil and splutter mustard seeds and add in slit green chillies and curry leaves .Now add the ground coconut mixture , little water and salt. Let this boil on medium flame until oil separates. Once that happens, reduce the flame to low. Start pouring raw egg one by one in to the gravy. Let the eggs get poached and cooked completely on low flame. Switch off the heat once the eggs are completely cooked .Serve hot with rice.

Note: Just make sure you give enough time to get the egg cook completely on medium low flame. It takes more time than expected.