KAYATHOLU PAYARU MEZHUKKUPURATTY / Banana Peel and Yard Long Beans Stir Fry

Ingredients :

Kayatholu (Raw Banana Peel) from one Raw banana, Chopped

Achinga Payaru / Yard Long Beans : 8, chopped

Crushed red chilly flakes : 1/2tsp

Shallots : 3, Chopped

Curry Leaves : 2Springs

Salt

Coconut oil

Method :

Heat oil in a non-stick pan and add coconut oil. Now add shallots and saute till it becomes translucent. Add crushed red chillies and fry for one minute. 
Add finely chopped banana peel, beans and saute for few seconds. Sprinkle water and add salt and curry leaves. Cover the pan with a tight lid and let it cook on a medium flame for 5-6minutes. 


Serve KAYATHOLU PAYARU MEZHUKKUPURATTY hot with Curd rice / Kanji / Hot rice / with chappathi.

EASY EGG ROAST / Nadan Mutta Roast

Nadan egg roast is an easy to cook breakfast dish that goes well with appam, rice roti or chappathi. 

egg roast

Ingredients for nadan egg roast:

Egg : 6, hard boiled, shelled, halved

Onion : 3, thinly sliced

Vinegar : 1tbsp / tomato : 1, chopped 

Bay leaf : 1

Chilly Powder : 1tbsp

Coriander Powder : 2 1/4tbsp

Turmeric Powder : 1/2tsp

Coconut Oil : 2tbsp

Thick Coconut Milk : 1/4Cup 

Salt

Curry leaves : 2springs

egg roast

Method :

Heat oil in a kadai and add onions.Saute well till it becomes golden brown in color. Now add all the spice powders and bay leaf. When it turns little darker in color add 1/2glass water, eggs, curry leaves and salt. Combine well and cover the pan with a tight lid. Cook for 6-8minutes and add the thick coconut milk. Boil it for another 1minute and add vinegar. Turn of the flame and serve egg roast / Nadan Mutta Roast hot with appam / Rice Roti / Chappathi.

Note : If you are using tomato instead of vinegar, add it along with onion and then add the spice powders.

KERALA BEEF FRY / Nadan Beef Fry

Ingredients for Nadan Beef Fry:

Beef : 1kg

Shallots : 1Cup, chopped finely / 2onions

Garlic : 5cloves, chopped finely

Ginger : 1inch piece, chopped finely

Green chilies : 3, sliced 

Chili powder : 1tbsp

Turmeric powder : 1/2tsp

Coriander Powder : 2tbsp

Pepper corns : 2tsp

Cinnamon : 2inch piece

Cardamom : 4

Cloves : 5

Star anise : 2

Bay leaf : 1

Garam Masala : 1tsp

Fennel Powder : 1/2tsp

Eastern Meat masala : 1/2tsp

Salt 

Curry Leaves : 2spring

Coconut Oil : 2tbsp + 2tsp

Method :

1. Heat a skillet/pan and dry roast the cinnamon, cloves, star anise, Pepper corns, bay leaf, chilli powder, coriander powder, fennel powder, garam masala and turmeric powder in the same order.Let it cool and then grind to make a powder. Add enough salt and marinate the beef pieces in this for 1hour.

2. Heat oil in a Pressure cooker and add bay leaf, curry leaves, shallots, ginger, garlic and green chillies. Saute well till everything turns to golden brown.

3. Now add marinated beef and combine well. Add eastern masala and continue to saute for 2minutes and close the cooker. Pressure cook the beef with 1/4cup of water for 3-4 whistles. Keep aside to release the pressure slowly.

4. Transfer the contents of cooker into a non-stick pan and saute well. When the gravy becomes thick and starts to leave from the sides add remaining coconut oil and fry till you get a dry , spicy and dark Kerala beef fry / Nadan Beef Fry.

MUTTON CHOPS / LAMB CHOPS

Ingredients for Mutton chops:

Mutton : 500g

Onion : 3, sliced

Ginger : 1 inch piece

Garlic : 6 flakes

Green Chilly : 4

Chilly Powder : 1tsp

Coriander Powder : 2tsp

Cumin Powder : 1/4tsp

Turmeric Powder : 1/4tsp

Pepper Powder : 1/2tsp

Garam Masala : 1/2tsp + 1/2tsp

Coconut Oil : 1tbsp

Salt

Curry Leaves : 3springs

Lemon juice from 1/2 lemon or Vinegar : 1tsp

Method :

1. In a pressure cooker dry roast chilly Powder, Coriander powder and 1/2tsp garam masala for 2-3minutes or until they turn to light brown in color. Now add cleaned mutton pieces along with 3/4cup water, 3/4tsp salt and pressure cook for 2-3whistles. Keep aside and let it release the pressure by itself(6-8minutes).

2. Using a mixer, Crush together ginger, garlic, green chillies and curry leaves. Heat oil in an iron skillet and add this ginger - garlic mixture. Fry for 2minutes and add sliced onion. When they turns to brown add cumin powder and pepper powder and remaining 1/2tsp garam masala & fry for 2minutes.

3. Now add cooked mutton along with its gravy and combine well. Adjust the salt and cover the pan with a tight lid. Cook for another 5-8minutes or until gravy starts to become thick. Add lemon juice and cook for 1minute and turn of the flame.

4. Serve mutton chops hot with hot rice / appam / chappathi / ari pathiri / ghee rice.

Note : You should not reheat/microwave the lamb chops once its cooked as it will make it too sour.

EGGLESS CHOCOLATE MOUSSE / Celebrating my Third blog Anniversary with Easy to make Chocolate Mousse

 HAPPY BIRTHDAY LEMON & SPICE :)

Ingredients :

Milk : 2Cups

Cocoa : 5tbsp

Cornflour : 1tbsp

Condensed milk : 1tin

China Grass(Agar Agar) : 10g

Cream : 200ml

Sugar : 6tbsp++

Vanilla Essence : 1/2tsp

Water : 1 1/4Cup

Method :

1.In a metal pan, Soak China grass with water and keep aside for 15minutes. Combine Cocoa and cornflour in 1/4cup milk and keep aside.

2. Boil rest of the milk along with sugar in a shallow milk pan. Add the cocoa mixture to it and stir continuesly. When it gets the soup-consistency turn off the flame.

3. Now heat the soaked china grass water till its dissolved completely and starts to thick(3-5minutes in medium flame).  Combine this with the cocoa-milk mixture.

4. Add condensed milk, cream and vanilla essence at this stage. Combine well and pour immediately into pudding dish / individual glasses / moulds. Let it cool and transfer to the lower rack in refrigerator(Minimum 2hrs). Cover the pudding dish to prevent drying. 

5. Top the mousse with chocolate syrup / chopped kiwi fruit / chopped strawberry / raspberry / chocolate shavings / whipped cream.

Note:

1. This is the best mousse for a beginner to understand how to use china grass in puddings. 

2. Use metal or glass moulds rather than plastic.

3. If you are using individual serving glass to set the mousse, cover it with cling film to prevent drying.

4. Refrigerate for maximum 4days.