Nadan Mutta Masala Curry - Egg Masala Curry kerala style

Ingredients

4 - eggs
4 - green chili, slit in center
1 inch - ginger, chopped
4 - shallots, diced
1 - tomato, chopped to 4 pieces
1.5 cup - thick coconut milk
2 - cinnamon sticks
4 - cloves
1/2 tsp - turmeric powder
1/2 tsp - red chili powder
1 tsp - coriander powder
1 tsp - mustard seeds
Curry leaves
Sesame oil

Method

1) Boil eggs and take off the shell. Set aside.
2 ) In a wok or kadai, heat oil and add mustard. After mustard pops, add cinnamon and cloves.

3 ) Now add green chili, ginger, shallots and curry leaves and fry till light brown in colour.

4 ) Add turmeric powder, red chili powder and coriander powder. Fry and mix well, then add tomato and fry till tomato is well cooked. Add salt as required.
5 ) Add the thick coconut milk and simmer to a boil. Add the boiled eggs and cook for 2 minutes.
Take off the stove and serve. Serve with Idi appam, Vellayappam or chapathi.
TipInstead of coconut milk, whole milk with cream can be used. But then there is a difference in taste.But it does taste good too.Coconut milk is the best for this recipe. One boiled potato can be included.

Idi Appam

Ingredients

1 cup - Rice flour
1.5 cup - Water
1 tbsp - oil
1 cup - Grated coconut

Salt to taste

Method

1 ) In a pan dry roast the rice flour till light brown in colour. Take off stove and set aside to cool.

2 ) Boil water,salt and oil together.To the boiling water, add rice flour slowly and keep stirring it. Take off the stove and mix the dough very well. Cool for a while and make small balls of the dough.

3 ) To steam idi appam use idli making tray. Grease the idli tray and add a little grated coconut in each mould.Put the dough balls into the idiappam presser and press into the moulds.

4 ) Steam for 5 minutes . Serve with thick coconut milk which is sweetened with sugar or with vegetable stew or kurma or else with Egg masala curry

Idi appam is a popular kerala breakfast. It's great to have for a brunch, on a sunday and enjoy with family.

Idli, Sambar & Chutney

Presenting a delicious South Indian breakfast.....or it could be a snack for you !
Idli is steam cooked. Steaming the batter made from urad dal (black lentil) and rice to a smooth paste and fermented over night. Its often served with chutney, sambar or the idli podi. This is a great breakfast to start off the day. Very filling and satisfying meal.
Ingredients

1.5 cup - Long grain rice

1/2 cup - par-boil rice
1 cups - Urad dal
1/4 cup - cooked rice
Salt to taste

Method

1) Soak separately rice and urad dal in enough water for atleast 6 hours.

2 ) Grind urad dal in a grinder or blender. Add water little at a time and grind to a smooth paste. Add cooked rice when grinding urad dal .

3) Then grind soaked rice to a smooth paste with water. Mix all the paste together in a utensil and add little salt.

4 ) Rest the batter in a warm place to ferment overnight. The fermented batter will rise 2 to 3 times it's original volume.

5 ) Use the fermented batter to steam idli's in a greased molds of an idli tray.

Serve idli with sambar and chutney.

Sambar recipe without the coconut

Ingredients

1/2 cup - Tuvar dal

1/2 tsp - Turmeric powder

Juice extracted from lemon size ball of tamarind

3 tbsp - Sambar powder ( see below for recipe)

Salt as per taste

Vegetables

2 - drumsticks

6 - lady's finger

2 - brinjals

For Seasoning

1 tsp - mustard seeds

1/2 tsp - Asafoetida

Sesame oil

For garnishing

A few coriander leaves and curry leaves

Ingredients for sambar powder

10 - whole red chilli

1/2 tsp - fenugreek seeds

2 tbsp - coriander seeds

1/2 tsp - asafoetida

1 tsp - Channa dal / bengal gram

1 tsp - Urad dal

Roast all the ingredients together and grind to a fine powder. Store and use as per use.

Method to make sambar

1 ) Pressure cook dal with turmeric powder till done. Mash well and add chopped vegetables. Add salt and let it simmer.

2 ) When the vegetables are almost done add the tamarind juice. Add the sambar powder,when it begins to boil .

3 ) Meanwhile, heat oil and add mustard and asafoetida to it. When seeds begin to sputter pour over the sambar.

Garnish with coriander and curry leaves. Serve with idli, dosa or rice.

Chutney for idli or dosa

Ingredients

1/2 cup - grated coconut

2 tbsp - channa dal

3 - green chilli, slit in center

5 - curry leaves

3 tbsp - curds

For Seasoning

1 tsp - Mustard

4 - curry leaves

3- whole red chilli

sesame oil

Method

1 ) Heat oil in a pan and fry green chilli's. Then add curry leaves and channa dal and fry channa dal till crisp. Take off stove and cool.

2 ) In a grinder, add grated coconut and the fried ingredients. Grind adding curd to it and a little water to a smooth paste. Pour to a serving dish.

3 ) Heat oil and add mustard, curry leaves and whole red chilli. Pour the seasoning over the chutney and serve with idli.

Murungakai ulli Sambar - Drumstick & Shallot Sambar

Kerala style spicy and delicious Murungakai ulli Sambar - Drumstick and shallot sambar
Ingredients

1 cup - Tuvar dal
2 - Drumstick chopped
10 - shallots ( do not chop- cook as whole)
2 - Tomatoes, cut into 4 pieces
2 - green chilli, slit in center
lime size - Tamarind
one bunch coriander leaves, washed and chopped
Salt

Sambar masala ingredients

1/2 cup - grated coconut
1 tsp - urad dal
1 tsp - channa dal
1 tsp - cumin /jeera
1/2 tsp - fenugreek seeds/ methi
1/2 tsp - asafoetida / hing
4 - pepper corns
2 - garlic flakes chopped
6 - curry leaves
1 tsp - red chilli powder
1/2 tsp - turmeric powder
4 tsp - coriander powder
Sesame oil

Seasoning

1 tsp - mustard seeds
3 whole red chilli
curry leaves

Method

1 ) Cook one cup tuvar dal in enough water. When the dal is half cooked add drumstick,shallots tomatoes,green chilli and salt. Cook till dal and vegetables are well cooked.

2 ) Extract tamarind juice and add to cooked dal and vegetables. Add chopped coriander leaves.

3 ) Meanwhile in a nonstick pan, heat sesame oil, add urad dal,channa dal, jeera, fenugreek,pepper corn,asafoetida , fry for 2 minutes. Cook on low heat.Then add garlic, curry leaves, grated coconut and fry till coconut is light brown in color. Now add chilli powder,turmeric powder and coriander powder. Fry for 2 minutes and take off stove. Cool and grind to a smooth paste.

4 ) Add the ground masala to the cooked dal and vegetables. Add water to get a curry consistency. Add salt as required.

5 ) Season with mustard, red chilli and curry leaves.

Different vegetables can be used to make sambar. The sambar masala ingredients being the same. Coconut gives sambar a delicious taste.There are different ways of making sambar..this is my way. A tasty and nutritious pure vegetarian south Indian dish.

Mullangi Paruppu curry - Radish with Toor dal curry

I wanted to experiment today with white radish and tuvar dal. Was not sure how it will turn out.
But then it turned out good. Use white radish when cooking this curry. I am not sure how the red skinned radish will taste.Mullangi is the Malayalam name for radish. I used Coconut oil....that gave out a good aroma and flavor of the coconut.

Ingredients

1 cup - Tuvar dal/toor dal or Masoor dal
2 cups - Chopped Mullangi/white radish
3 - Green chilli slit in center
1 inch - ginger chopped
1 - Tomato chopped
1 tsp - Crushed red chilli powder
1/2 tsp - Turmeric powder
Salt to taste

Seasoning

1tsp - Mustard seeds
2 - Shallots chopped
Curry leaves
Coconut oil

Method

1 ) Cook tuvar dal in enough water with turmeric powder, crushed red chilli powder, green chilli, ginger , tomato and salt.
2 ) When tuvar dal is half cooked add the chopped radish and cook till radish is well cooked with tuvar dal. When cooking with masoor dal, cook radish along with dal, since masoor dal cooks fast.
3 ) Now season with mustard, shallots and curry leaves in coconut oil
Serve with rice or chapathi.

This is a simple curry....... tastes really good. Give it a try.

Fish cutlets

Fresh mackerel is the best.When using fresh fish, cook fish with little turmeric powder and salt.Then debone and shred the meat well for cutlet. Other fish to try with are Tuna and Salmon.

Ingredients

4 - Fresh mackerel ( or use Canned Tuna - 2 cans or Salmon - 1 can
or Canned mackerel - 1 can )
3 medium size - Potato baked or boiled
1 - Onion finely chopped
4 - Green Chilly finely chopped
1 inch - Ginger finely chopped
5 to 6 - Curry leaves finely chopped
1/2 tsp -Turmeric powder
2 - beaten Egg with a pinch of salt
1 cup - Bread Crumbs
Salt to taste

Oil for deep frying

Method

1 ) When using fresh fish,cook fish with little turmeric powder and salt.Then debone and shred the meat well for cutlet.

2) In a nonstick pan fry Onion, Green Chillies, Ginger and curry leaves until light brown. Take off stove and set aside to cool. Mash the baked or boiled potatoes.

3 ) Now take the fish, which is deboned and shredded and mix with the mashed potato.

Add the fried onion,chilli,ginger and curry leaves and mix well. Add salt to taste.

4 ) Take small portions and shape into oval cutlets. Dip them in beaten egg and then roll them in bread crumbs. Deep fry in oil until golden brown or cook on both sides in nonstick pan with less oil.

Serve with Tomato Ketchup. This is a good snack for evening tea or can make a sandwich with toasted bread or as a fish burger using the cutlets between the buns.

To make bread crumbs

In a oven, broil bread slices till crisp and golden brown. Then powder it in a blender.

Pavakka - Bitter gourd recipes

Bitter gourd is a nutritious vegetable.
Rich in vitamins and minerals, especially
vitamins A, B1, B2, C , beta-carotene, potassium and iron. It's got medicinal value and helps in reducing blood sugar.
Pavakka is the malayalam name for bitter gourd.

Here are some recipes to try out with bitter gourd.

Pavakka Pachadi - Bitter gourd in yogurt

Ingredients

250 gm -Pavakka

Grind to a paste
3 - Green chilli
Coconut - 1 cup
Mustard -1/2 teaspoon
Curd/ yogurt (medium sour)-2cup

Seasoning
1 tsp - Mustard
Curry leaves
Oil
Salt

Method

1 ) Wash and chop pavakka into small pieces.Deep fry pavakka in oil till light brown in colour or in a non-stick pan you can fry pavakka with little oil till it is light brown in colour.

2 ) Grind coconut, mustard and green chilli first. Then add curds, salt and grind to a smooth paste.

3 ) Add to the pavakka and warm in a very low heat.(don't boil it). Take off stove before it boils. Now season with mustard ,curry leaves and dry red chilli.

Serve with rice. The bitterness is reduced when pavakka is fried.

Pavakka Pulli Curry -Bitter gourd tamarind curry

Ingredients

250 gm - Pavakka
1- Onion cut into small pieces
lime size - Tamarind
1 cup - Coconut
1 inch piece - ginger
1/2 tsp - Turmeric powder
1.5 tsp - Coriander powder
1/2 tsp - chilli powder salt

Seasoning

1 tsp - Mustard seeds
Curry leaves
Oil
Salt

Method

1 ) Wash & cut pavakka into small pieces. Cook pavakka in tamarind water with onion and chopped ginger.

2 ) Fry or dry roast coconut to light brown, then add turmeric,coriander & chilli powder and fry for one minute.

3 ) Grind the coconut and powders with water to a smooth paste. Add this mixture to cooked pavakka.
When the gravy thickens, season with mustard & curry leaves and pour into the curry.
Serve this with rice.This curry is tangy from the tamarind and a dash of bitterness from the pavakka.

Pavakka Thoran - Bitter gourd fry


Ingredients

250 gm - Pavakka ( cut into small pieces)
10 flakes - garlic ( crush garlic)
5 - shallots (diced)
1.5 tsp - crushed chilli powder
1/2 tsp - turmeric powder
Curry leaves
Salt
Oil

Method
1 ) In a non-stick pan heat oil and add curry leaves. Then add the diced shallots and fry till light brown.

2 ) Add the crushed garlic and stir till the raw smell goes. Add crushed red chilli powder, Turmeric and salt. Stir and add pavakka. Stir and mix in the masala well.

3 ) Reduce heat to a very low simmer and cook the pavakka on low heat. Cover with a tight lid. Check in between to see if pavakka is cooked, give a stir. Add a little more oil and fry the pavakka. Serve with rice or chapathi as side dish.

Tip : Use moderate salt in pavakka recipes.....with the bitterness of the pavakka,too much of salt can mess up the dish.

Cherupayar kaya Erissery - Green gram dal with plantain curry

Green gram dal is a good source of protein and a healthy nutritious food.On the other hand plantain contains energy-giving fructose (low on the glycemic index), and good source of dietary fiber. Here is a delicious recipe made with whole green gram dal and plantain.


Ingredients

One raw plantain cut into small pieces
2 cups -Green gram dal
1 tsp - Red chili powder
1/2 tsp - Turmeric powder
Salt to taste

Grind to a paste

1/2 cup - Grated coconut
1 tsp - Jeera
1 - Shallot /small onion
1/2 tsp - Turmeric powder
1 tsp - Red chili powder

Seasoning

1 tbsp - Mustard seeds
3 - Shallots, diced
2 sprigs - Curry leaves
3 - Whole red chili

Method

1 ) In a pot cook green gram dal and plantain in enough water with red chili powder, turmeric powder and salt. Otherwise you can pressure cook these ingredients. In 4 cups water pressure cook. After the first whistle, lower heat and cook for 5 to 10 minutes. Open cooker after cooling down.

2 ) Grind the ingredients listed to be ground to a smooth paste and add to the cooked green gram dal. Add more water to get a curry consistency. Check salt and adjust as required. Bring the curry to a boil and turn off the stove.

3 ) Heat oil in a pan, add mustard seeds and pop it. Then add shallot, curry leaves and whole red chilli. Season the curry with this seasoning.
Serve with rice or puttu.

Meen Porichathu - Fish Fry (Kerala style)

Simple basic Fish fry recipe

Ingredients

2 - Fish (Any fresh fish cut into desired size pieces)
4 tsp - red chili powder
1/2 tsp - Turmeric powder
Salt as per taste
Oil

Method

Make a thin paste of red chili powder,turmeric powder and salt with little water. Apply to the fish pieces and marinate for 15 minutes.

Heat oil in a pan.....add the fish pieces and fry on both sides till done.

Variation to the marinating paste

To the given above basic ingredients....

1) add 1-tsp pepper powder.This has a peppery flavour.

2) add garlic salt or garlic - ginger paste

3) add garlic,ginger,green chili and curry leave paste

4) add lemon or vinegar

5) roll the pieces on some rawa and fry

6) roll in some rice flour and fry

Unakka Meen fry (Sun dried fish)

These are fish dried in sun with lots of salt as a preservative.
So you have to wash the fish well to take off the excess salt. Clean and wash the fish well 2 times. There is no need to add salt while cooking this type of fish.

Ingredients

Unakka meen (sun dried fish)
2 tsp- red chili powder
1/2 tsp - turmeric powder
Oil

Method

1 ) Make a paste of red chili powder and turmeric powder with little water. Apply on the fish.

2 ) Heat oil in a pan and fry the fish pieces on both sides, till crisp.

Goes well with kanji ( Rice porridge)

Naadan Crab Fry

With a naadan taste, this crab fry is delicious and succulent.

Ingredients

6- Fresh crab
2 tsp - Chilly powder
1/4 tsp - Turmeric powder
5 - Sliced Shallots
2 - Sliced green Chili
1" piece - Crushed Ginger
Curry leaves
Salt to taste
Coconut oil is the best....or Sesame oil

Method

1) Heat oil in a pan, add green chili, ginger, sliced shallots and curry leaves. Fry lightly and then add red chili powder, turmeric powder. Stir for a minute.

2 )Add cleaned crab and mix in with the masala. Add salt to taste. Cover the pan with a tight lid and cook on a low heat for 5 minutes. Crab will cook in its juice.Check on the crab, to see if it's cooked. Add more oil and fry the crab.

Serve with rice or chapathi.

This is a simple recipe. The crab i prefer to cook with, has a blue coloration on its legs...Mostly available in asian markets. These crabs taste the best.

Erachi Ishtu - Mutton Stew

Ingredients

500 gm - Mutton cubes with bones
8 - Green chili, slit in center
1 inch piece - Ginger ( chopped)
2 - Cinnamon stick
4 - Cloves
1 - Potatoes, cubed
1 tsp - whole pepper corns
1 - medium size onion sliced
2 to 3 sprigs - Curry leaves
One full coconut freshly grated or one can of coconut milk
salt to taste
oil

Method

1) Extract Coconut milk from the grated Coconut 3 times. First extract coconut milk with 1/2 a cup of water. Keep the first extracted thick milk for final garnish. Extract 2nd milk with 1.5 cup of water and keep aside. Extract third time with 1 cup water. Use third extract to cook the mutton in.

2)Pressure cook mutton in 3 rd extracted coconut milk, along with Potato, green chili, ginger, cinnamon, clove and salt to taste.

3)Now add the 2nd extracted coconut milk to the mutton and cook to a boil.

4) In another pan heat oil and saute onion, curry leaves, peppercorns. Fry onion till brown. Add this garnish to the mutton. Check the salt and adjust seasoning as required. Finally add the 1st extracted coconut milk and take off the stove.

Serve with Appam or puttu or ghee rice.

When using coconut milk in a can - Instead of extracted coconut milk, follow the same method. But add one cup of water instead of 3rd extract of coconut milk to cook the mutton. Then add one can of coconut milk and cook to boil. Garnish with onion, curry leaves and peppercorns.

Parval Sabzi

Parval - Pointed gourd,a Small cucumber like vegetable.
This vegetable is new to me.... i had no idea what it was.
I came up with this recipe and it turned out well. Now i am hooked on to it.

Ingredients

350 gm - Parval, cut length wise
6 big flakes - Garlic, crushed and minced
1 tsp - Crushed red chili powder
1/2 tsp - Turmeric powder
1 sprig - Curry leaves
Sesame oil
Salt to taste

Method

1 ) Heat oil in a nonstick pan, add garlic and curry leaves. Fry garlic for a minute, then add chili powder and turmeric powder.
2) Add cut parval, salt to taste and little water. Close with a tight lid and cook on low heat. Sprinkle more water if necessary. Cook till parval is cooked.

Serve with chapati.

Kovakka Thoran

Talking about kovakka it's got a low glycemic index and is low in calories.
Also called tindora, kundri, kundru, kowai, kovai, tindla, gentleman's toes (compare lady's fingers), thainli or ivy gourd, is a tropical vine grown for its small edible fruits. May be eaten immature and green, or mature and deep red. (source: From Wikipedia, the free encyclopedia)

Kovakka Thoran

Kovakka- Cut lengthwise into strips.

5 to 6 big - Shallots, diced

Coarsely grind

1/2 Cup - Grated coconut
1/2 tsp - Crushed red chili flakes
1/4 tsp - Turmeric powder
3 medium size - Shallots, diced

1/2 tsp - Jeera seeds / Cumin seeds

Seasoning

1 tsp - Mustard seeds
1 sprig - Curry leaves
Sesame oil as required
Salt to taste

Method

1 ) In a nonstick pan heat oil, add mustard. After the mustard pops, add curry leaves and shallots. Fry shallots lightly. Then add cut kovakka, salt to taste, stir and mix. Sprinkle some water on the kovakka. Put a tight lid on the pan and cook on a very slow heat for 2 to 3 mintues, till kovakka is cooked.

2 ) Add coarsely ground ingredients and mix in. Close with lid and cook for a minute. Then open the lid, stir and fry for a minute.

Serve with rice or chapathi.