Monday, June 15, 2009

KOZHI VARATTIYATHU






Ingredients :
Chicken :1kg 
Shallots : 15, chopped
 Ginger + Garlic +Green 
chilli paste : 2tbsp
Ginger :1tsp, chopped 
Garlic : 1tsp, chopped
 Green chilli : 1tsp, chopped
 Curry leaves : 2 sprigs
 Vinegar : 1 tbsp 
Coriander powder : 3 tsp
 Chili powder : 1 1/2 tsp 
Turmeric powder : 1/2 tsp
 Garam masala : 1 tbsp 
Thick coconut milk : 1/2 cup
 Coconut oil : 2 tbsp
 Salt
 
  
 Method : 
 
 1.In a sauce pan, roast coriander powder,turmeric powder,chili powder and garam masala till you get nice aroma. 
 2. Grind the these powders along with vinegar, ginger chilli garlic paste, curry leaves and salt to a fine paste
3.Marinate the chicken pieces well with the above paste and set aside for an hour 
4.Heat oil in the same pan and saute ginger and garlic .  
 5.Add shallots ,green chilies and Curry leaves and saute till it turns brown.
 6.Combine marinated chicken into it and cook in a low flame. 7.Once it is half cooked add the coconut milk
 8.Increase the flame and stir till the gravy is coated with chicken and the oil is separated.
 9. Serve hot with Pathiri / appam / idiyappam / rice.

Thursday, June 11, 2009

RICE ROTI WITH GREEN PEAS MASALA

Roti and Grean Peas masala is a special breakfast recipe which i have seen only in my place Thrissur. This spicy curry goes well with appam and Puttu too.

Note : I Pressure cook the kaldala directly in 2nd and 3rd extract of coconut milk. It will appear as curdled when you open the pressure cooker. Let it boil for few minutes and then add 1st extract. :)


ROTI
Ingredients :

Roasted Rice Flour -2 cups
Grated coconut -1 cup
Shallots – 5, chopped
Jeera – 1 tsp
Salt – to taste

Method :

1. Heat 2cups of water. When it boils, remove it from heat and add chopped shallots, grated coconut, jeera and salt in a vessel.

2. Add the rice flour into same vessel and combine well with a spoon.. Knead it to a fine dough using hand without adding water.(Note:-This kneading part has to be done before the flour is completely cooled.)

3. Knead well with both hands. Dont add more water or rice powder. If needed wet hands. If the water content in dough is more and starts to stick in your hands, add coconut oil in both hands and start making small balls as we do for chappathis..

4. Press the balls in between Palms. As i have one round mould with me, i use that to make exact shape. You can make it big with your palms. cut the edges and make them in perfect shape.

5. Keep thava on medium flame. When thava is hot place rotti on it. Knead well with both hands. Dont add more water or rice powder. If needed wet hands. If the water content in dough is more and starts to stick in your hands, add coconut oil in both hands and start making small balls as we do for chappathis..

6. Place thawa on medium flame. When it becomes hot, place roti on it and allow both sides to be crispy. Turn to other side and allow it to be crispy. Serve hot with Peas masala / potato masala curry / egg curry.




GREEN PEAS MASALA
Ingredients :

Dry Green Peas : 1 cup
Onions : 2, sliced
Cardamom : 2
Cloves : 2

Cinnamon :1 inch piece, crushed
Green chillies : 2, chopped
Ginger : 1/2 inch piece, chopped
Garlic pods : 4
Curry leaves : 3 springs
Coriander powder : 1 1/4tsp
Chilly powder : 3/4tsp
Turmeric powder : 1/4tsp
Coconut Milk  : 1st, 2nd and 3rd extract from 1/2 of a coconut
coconut Oil
Salt



Method :


1. Soak the dry green peas overnight. It should be soft before you pressure cook.

2. Heat oil in a pressure cooker and add cardamom, cloves and cinnamon. Now add  onions and saute well till its translucent. Add green chillies, garlic, ginger and curry leaves. Saute for another 2minutes and then add chilli powder and coriander powder. Fry it till you get a nice aroma and add the drained grean Peas. Saute well for 3-4minutes and add salt, Turmeric powder and enough water to pressure cook it. Turn off the flame after 2whistles.

3. When pressure releases, add 2nd and 3rd extract of coconut milk and allow it to boil till the gravy reduces to half(level of gravy should be lesser than grean peas in the pressure cooker). Now add 1st extract of coconut milk and allow to boil for 1minute. Turn off the flame and Serve hot with Puttu / Rice Roti / appam / Parotta / chappathis.

Note : I Pressure cook the grean peas directly in 2nd and 3rd extract of coconut milk. It will appear as curdled when you open the pressure cooker. Let it boil for few minutes and then add 1st extract. :)

Friday, June 5, 2009

PRAWNS BIRIYANI IN KERALA STYLE



Ingredients :

Basmati rice : 2Cup
Cinnamon : 2inch piece, crushed + 1/2 inch piece
Cardamom : 5pods + 2
Pepper : 4
Cumin seeds : 1/2tsp + 1/4tsp
Cloves : 5 + 2
Coriander seeds : 1/2tsp + 1/4tsp
Mint leaves : 10
Coriander leaves : 5bunch, chopped
Onions : 1 1/2, medium, thin sliced
Turmeric powder : 1pinch
Lime juice : 2tsp
Curd : 1/4Cup
Oil : 5tsp
Ghee 3tsp + 6tsp



To marinate :


Shrimp \Prawn shelled and deveined : 500g
Green chillies/Ginger/Garlic paste : 1 1/2tsp
Red chilly powder: 2 1/2tsp
Turmeric Powder : 3/4tsp
Yogurt : 1/4cup
Salt

To Garnish :

Cashew : 25g
Raisins :25g
Onion : 1/2, sliced
Green Peas : 1/4Cup(Optional)
Ghee : 3tsp




Method :


1. Clean the shrimp and pat dry it.

2. Marinate shrimp in Red chilli powder, turmeric powder, salt, yogurt and green chilli/garlic/ginger paste. Keep in refrigerator for minimum of 4 hours.

3. In a saucepan, heat 3tsp ghee and 5tsp oil. Add 2pods cardamom, 2cloves, 1/4tsp cumin seeds, 1/4stp coriander seeds. Now add the marinated shrimp and shallow fry it. Keep aside the fried shrimps.

4. Wash and soak rice for 15minutes. In the same Saucepan heat 6tsp ghee and add thinly sliced onions and pinch of salt. Saute until golden brown and remove from the oil and set aside.

5. Now add the shallow fried prawns, 1/4 cup curd, thinly sliced onions(Step 4), and a pinch mint and coriander leaves. Cook for 4 to 5minutes in low flame and combine it well. Add salt if needed. Keep aside.

6. In the same pan, Boil the rice separately in 4Cups of water with whole spices and salt in the same sauce pan and bring to a boil. Cover pan with a tight lid. When the rice is 80% done, drain the rice in a strainer\colander or remove the lid and let it become dry.

7. Now in a steamer make layers using rice and shrimp masala. Add lime juice. Cover tightly and Cook for 5minutes.

8. Mix Layers. If you want to make it colorful add boiled peas.

9. Now to garnish the biriyani, in a saucepan heat ghee and add cashews and then raisins. Roast it and keep aside. Add the onion slice and fry them till it becomes brown in color.

10. Before serving mix completely and garnish with the onion, cashew and Raisins ans 2 to 3 shrimp on top.

I am sending this to R
avishing Rice started by Nags and Meeta.

Monday, June 1, 2009

SEMIYA KESARI WITH STRAWBERRY SYRUP

An easy recipe using vermicelli, which can be served as a dessert..



Ingredients :
Vermicelli : 1CupMilk : 2CupSugar : 3/4CupGhee : 1/4CupCashews : 1/4Cup, ChoppedRaisins : 3tspStrawberry Syrup : Strawberry Crush 5tsp / Strawberry jam 4tsp Mixed in 6tsp WaterElaichi : 2tsp, Powdered



Method :
1. Fry the cashews and raisins in 2tsp of ghee until golden brown and keep aside.
2. Add 1tsp ghee in the same pan and fry the vermicelli until golden brown and keep aside.
3. Add Milk in the same pan and bring into the boiling point and add the vermicelli along with elaichi powder.
4. Now add the strawberry syrup and combine it well with kesari.
5. When the vermicelli is half cooked, add the sugar(Otherwise vermicelli will become like a paste).
6. Add the remaining ghee and saute nicely till it becomes a thick halwa. Add half of the roasted cashew and raisins.
7. Serve hot and garnish with roasted cashew and raisins.

You can make this without strawberry syrup which results in yummy traditional semiya kesari. This is my entry to Strawberry Fest at My Kitchen Treasures..im also sending Strawberry Jelly Delight to this event..