Ingredients:1) Fresh full grown cassava root – 1 kg.
2) Chili powder – 1 tablespoon
3) Turmeric Powder – ½ teaspoon
4) Garlic – 3 cloves
5) Tender curry leaves – 2 sprigs
6) Salt – 2 teaspoons
7) Corn flour – 1 tablespoon
8) Maida (refined wheat flour) – 3 tablespoons
9) Coconut oil or other cooking oil to deep fry
Kozhikkal literally means chicken leg in Malayalam. It originated at Thalassery in northern Kerala where some of the tastiest cassava roots in the world are grown. Many delightful dishes are prepared using cassava. Tourists who eat the Thalassery cassava often come back every year to enjoy the taste. Cassava is the root from which tapioca is made.
To Cook:
Crush the garlic cloves and set aside. Peel the cassava root using a small knife to prise off the skin. Cut off the bony edge that attaches itself to the plant. Wash and cut into 3 inch long cylinders. Take a big sharp chef knife or a thin strong long blade knife to cut the hard cassava root. It is easier to cut uniformly with the portion near the handle of the knife while resting the tip of the knife on the cutting board.
Put the cassava cylinders vertically on the cutting board and cut thin slices of 3 mm. thickness. Now put 2 or 3 slices one on top of the other and cut lengthwise into juliennes (thin long strips) of the same thickness (3 mm.). If you cut breadthwise, the juliennes will shatter. While cutting, remember to remove the single fibrous bone that often runs through the length of the cassava.
Put all the cassava juliennes into a large bowl. Add the salt, the chili powder, the turmeric powder, the crushed garlic cloves and the curry leaves. Mix thoroughly with your hand while kneading gently. Sprinkle a little water and add the maida (refined wheat flour). Mix well. If it is too dry to catch the flour, sprinkle just a little more water (the maida is to give stickiness and body to the snack).
Now dust the corn flour and mix well again (the corn flour is to prevent the snack from absorbing too much oil and to give it the desired crispiness at the edges).
Put a wok or a deep pan on the stove. Pour in a litre of cooking oil and heat it up. When the oil is hot and about to smoke lightly, scoop up the cassava mix and roll and squeeze it with your fingers to make a 6 inch long cylindrical patty of around 1 inch thickness with some of the juliennes sticking out on all sides.
Slip gently into the hot oil. Put in 2 or 3 more but do not overcrowd the pan. Fry on medium heat, turning over the kozhikkal so as to fry up all the sides. When done, the outer side will be crisp and reddish orange in colour and the inner side will be fully cooked. Take out and drain the excess oil
INGREDIENTS U NEED:1.Fish (Kingfish)- 8 to10fillets2.Gingergarlic paste-4tbs
3.Chilli powder-5tbs
4.Turmeric powder-1/2tbs
5.Salt-as needed
6.Oil-5tbs
7.Oil-for deep fry
UTENSIL:
Deep frying pan
METHOD OF PREPARATION:
First make a paste with gg paste ,chilli powder,turmeric powder,salt and oil with little water
Apply this paste in the cleaned fish and let it marinate for an hour
Then heat oil in a frying pan when it is hot ,add the marinated fish slowly and cook them on a slow fire untill brown and crispy and flip over inbetween.Now yummy fish fry is ready to serve.
INGREDIENTS U NEED:1.Gram flour/kadalamavu-2cup2.Rice flour-2tbs
3.Soda-pinch
4.Salt-as needed
5.Onion-2(chopped finely)
6.Green chilli-5-7(chopped finely)
7.Corriander leaves-1/4bunch(chopped finely)
8.Spinach-1/2bunch(chopped finely)
9.Oil-for deep fry
METHOD OF PREPARATION:
In a bowl mix chopped items with gram flour and rice flour well using hands.
Now add Baking soda, salt and water and make it to a thick paste.
Heat the oil in a frying pan in medium heat and take a spoon spatula and pour small amount of the paste into the Oil.
Pour as many as can fit into the pan, don’t over crowd it and wait for 3-5 min. Once it starts floating in the oil, stir it . Stir often to fry evenly.
When it becomes golden brown on all sides, take it out of oil and drain the oil and put it in the tissue paper . Normally it takes about 10-15 min for a single round.
Ingredients:-------------Samosa Sheet
----------------
Wheat Flour - 1 cup
All Purpose Flour - 1 cup
Salt
Oil - 2 tbsp
For the filling
--------------
1. Chicken Pieces
2. Vegetables
3. Ginger Garlic Paste
4. Salt
5. Onion
6. Red chili powder - 1/2 tsp
7. Turmeric - 1/4 tsp
8. Tomato
1. Combine Wheat Flour, All Purpose Flour, Oil and salt.
2. Knead well and let the dough rest for 15 mins.
3. Roll the dough and cut in to rectangular strips.
4. Slightly cook on a skillet and keep aside.
5. Now for the filling - In a wok, add oil, saute onion, Ginger Garlic Paste, Tomato, Chicken,
Vegetables.
6. Add Turmeric, Red chili powder, Salt.
7. Let the filling cool and keep aside.
8. Make the rectangular strips as a cone, stuff with the filling and close the edges with maida
paste.
9. Deep fry in oil.
INGREDIENTS:Semolina/sooji/rava 1 cup
Slightly sour yogurt 1/2 cup
Ghee 3tbsp (optional) if you want to avoid ghee use cooking oil
1 tsp coarsely powdered pepper
1 tbsp roasted cashews
1 tsp mustard seeds
1 tsp cumin/jeera seeds
Green chillies 2 nos., grated ginger if you like.
sprigs of curry leaves
coriander leaves chopped fine,1 1/2 tsp eno fruit salt and salt to taste.
Method
If using non roasted rava ,roast till a light golden brown and let cool. In a pan put little oil and let the mustard pop,add the greenchillies,cumin and sprigs of curry leaves.Put the yogurt on the rava and mix in all the ingredients. except the eno fruit salt .Let it sit for 15 minutes.
When you are about to make the idlis ,put the eno salt ,stir well and grease the idli moulds and put the batter in the moulds and steam for 10 minutes till done.
Let cool and unmould. Ease out the idlis with a spoon and serve with sambar or chutneys of your choice.
IngredientsPreparation Time : 4 hours + 8 hours fermentation
Cooking Time : 8-9 mins(for steaming)
Yields : approx.25 idlis
Idli rava 3 cups
Urad dal 1 Cup
Poha 2 tblsp (optional)
Methi seeds 1/2 tsp (optional)
Method:
Soak the idli rava in water. The waters should just cover the rava. do not add more water.Let this soak for 4-5 hours.
Soak the urad dal in water and if adding poha or methi seeds add that too.
Soak the idli rava first and let it soak for 4 - 5 hours.
Urad dal can be soaked seperately for an hour. It is enough.
urad-dal soak-rava
I grind in the grinder. But my friend told you can do in the mixie too.
Drain the water from urad dal and grind the urad dal (methi+poha ,if using) into a smooth paste using enough water in between.
The batter should be smooth and fluffy and not very thick or grainy.
Add this to a big wide bowl or box.
Take out the soaked idli rava and drain some excess water, be gently squeezing it.
Add it to the ground urad dal.
Grind-urad dal soaked-rava
Mix it well with the urad dal. Let it get mixed evenly, then only you will get soft idlis.
Add salt to this and mix well. Let tit ferment for 8 hours. Mine will always get fermented in 6-7 hours, still i don't know how and why!!!, irrespective of the weather. So generally i grind either in the during the day or if i happened to grind in the night, i will do it around 11 pm.
Else it will over ferment and make the idlis sour.
Before fermentation the batter should be in a flowy consistency, as shown in the picture.
add-soaked-rava idli-batter
Once the batter is fermented, mix it well and grease the idli moulds and por the idli batter on the moulds and steam it for 8 minutes (or till the idlis get cooked)
Idli - using-idli rava
Notes:
If your idli rava is too thin, then you can add as it as to the ground urad dal.
If it is bit big, then grind for a minute in the last grind along with the urad dal.
If grinding in mixie, grind using the whip button.
Do not grind continuously. Else it will get heated up.
If heated up, the batter will become hard and make the idli hard.
I recommend you to add poha |aval, if grinding in mixie.
Dosa turned out well in this same batter.
Now, two things I should mention here are –1. I made this for my dad by substituting sugar with a sweetener (Equal/ Sugar Free). He loved it as he can’t eat regular tomato ketchup due to its high sugar and sodium content.2. Since hubby N likes his food spicy rather than on the sweeter side, I reduced the sugar and added chili flakes to bring on the zing.
tomato chutney : makes aaloo parathas tastier
Ingredients –
Tomatoes – 4 to 5 (ripe and juicy)
Oil – 2 tsp
Rai / Mustard Seeds – Half tsp
Jeera / Cumin Seeds – One-fourth tsp
Heeng / Asafoetida – One-fourth tsp
Haldi / Turmeric Powder – One-fourth tsp
Sugar – 2 tsp (alter based on your taste)
Salt – 1 tsp (alter based on your taste)
Red chili powder / Chili flakes – Half tsp
Method –
1. Wash the tomatoes and either cut them into small chunks or run it through a food processor. I do the latter.
2. Heat oil in a wok/ kadhai.
3. Once hot, add in the rai and jeera and let it pop for a few seconds.
4. Add in the heeng and haldi.
5. Put in the tomatoes and give it a good stir.
6. Now, let the tomatoes cook in open. Keep stirring in between to check the consistency. After 10-15 minutes, it will start to thicken and the raw smell of the tomatoes will be gone.
7. At this stage, add the salt, sugar, red chili flakes. Taste and adjust the seasoning.
8. Serve as a side with any parathas, store the rest in the refrigerator in a glass/steel container.
9. I am not sure of the shelf life of this, but I have never used it for more than two days.
Prep time: 10 minCook time: 20 minYield: 4
Main Ingredients: parotta eggs salna
Ingredients
Parotta - 4, shredded into pieces or long strips
Salna - 1 cup, (gravy of chicken or vegetable salna)
Eggs - 3, lightly beaten with little salt
Onions - 1, large, finely chopped
Tomato - 1, medium, finely choppped
Green chilies - 1 or 2, slit length wise
Ginger garlic paste - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 - 1 tsp (adjust)
Garam Masala powder - pinch
Lemon juice - 1 tsp
Oil - 2-3 tbsps
Curry leaves - 1 sprig
Coriander leaves - 1/4 cup (chopped including stalks)
Salt to taste
Method
Heat oil in a heavy bottomed vessel, add the curry leaves, green chilies and chopped onions and saute on medium flame for 4 mts.
Add ginger garlic paste and chopped stalks of coriander leaves and saute for 3 mts.
Add red chili powder, turmeric powder and mix well. Add chopped tomatoes and saute for 4 mts.
Make a well in the center and pour the egg mixture and scramble it till almost cooked. Mix the contents of the vessel such that the scrambled eggs mix well with the onion-tomato mixture.
Add the shredded parotta and salna and mix well. The contents should be minced with a pounding action using the end of a flat spatula. Cook on medium flame for 4 mts tossing the contents well.
Add garam masala, lemon juice and chopped coriander leaves and mix well. Turn off flame.
Remove to a serving bowl and serve warm.
Tips
You can add a few chicken pieces without bones along with salna and this variation is called Chicken Kothu Parotta.
Vegetarians can add mixed vegetables like chopped carrots, beans and green peas and use vegetable salna.
Here's the recipe for the Pepper chicken:Ingredients:For the marinade:4 Tbsp Thick Yogurt1 tbsp ginger-garlic paste
1/4 Tsp Turmeric Powder
1/8 Tsp Salt
Other ingredients:
10 Chicken Drumsticks
1/2 Medium Yellow Onion, finely chopped
1/4 Cup Crushed Canned/Fresh Tomatoes, Pureed ( I used 2 tsp of tomato paste)
1/2 tsp ginger-garlic paste
1 Tbsp Coriander Powder
1 Tsp Crushed Pepper
2 Tbsp Olive Oil
1 Tbsp Olive Oil for browning the chicken
Salt as needed
Method:
1- Mix all the ingredients given under the heading marinade in a bowl. Marinate the chicken in the mixture and keep aside. Making slits in the pieces would help soak in the flavours quickly.
2- Take a pan and add in 2 tbsp of oil. Add the chopped onions and ginger-garlic paste. Saute till the onions are soft and translucent. Add in the tomato paste and saute.
3- When the oil starts to separate, add the coriander and pepper powder.
4- Mix well. Do not add water, let the chicken cook in its own moisture. Cover and cook till the chicken pieces are done.
4- Open the lid and add a tbsp of oil. Cook on medium heat till the chicken pieces are nicely browned and coated with the masala.
5- Serve with plain rice, as an appetiser or with hot chapatis.
Notes:
1- I was racing against time and so decided to use a tbsp of Dabur's Ginger- Garlic Paste instead of the fresh ginger and garlic. I added 1/2 tsp of ginger gifarlic paste in the masala too.
2- I didn't have a cast iron pan and so had to make it in my non-stick kadai.
3- Make sure to brown the chicken on medium heat so that it has a nice brown coating and does not get burnt.
കണ്ണിമാങ്ങ acharilninnu രണ്ടോ മൂന്നോഎടുത്ത് ചെറുതായി അരിയുക.പച്ചമുളക് ആവശ്യത്തിനു ചുവനുള്ളി അഞ്ചോ ആറോ ചെറുതായി അരിയുക.വേപിലയും ചേര്ത്ത് തിരുമ്മുക .പച്ച വെളിച്ചെണ്ണ ചേരട് കണ്ണിമാങ്ങ ചാറും ചേര്ത്ത് എല്ലാം കൂടി കൂടിയോജിപ്പിച്ചു ചോറിന്റെ കൂടെ ഒന്ന് കഴിച്ചുനോക്കു.കൂടെ ഒരു മോര് കറിയും കൂടെ ഉണ്ടെങ്കില് ഊണ് കേമം.
Ingredients: Fresh grated coconut - 1 cupGreen chillies - 8
Shallot - 4
Curry leaves - 2 springs
Mustard seeds - 1/2 tsp
Dry red chillies - 2
Curd - 2 tbsp
salt - to taste
Oil - 1 tbsp
Method:
Add the grated coconut,green chillies, 1 shallot and curd to the blender.
Add half a cup of water and salt to taste and blend until smooth.
Slice 3 shallots into fine pieces.
Heat oil in a pan and add in the mustard seeds, once the splutter add in the red chillies and curry leaves and shallots and stirfry until golden brown.
Lower the heat to the lowest setting and add in the ground coconut paste.
Stir until it is slightly warm and turn the flame off.
Serve with Vada,idily or any snack that goes with chutney.
Ingredients:
500 gm potatoes
Oil for deep frying
For the Tempering:
1/4 teaspoon Mustard Seeds
A few Curry Leaves
1/4 teaspoon Turmeric Powder
2-3 Green Chilli, finely chopped
1 inch piece Ginger, finely chopped
5 large cloves Garlic, finely chopped
A few springs Cilantro, finely chopped
Salt, as per taste
2 teaspoons Oil
For the Batter:
200 gm Chickpea Flour, sifted
Water
1/2 teaspoon Red Chilli Powder
1/4 teaspoon Cumin Powder
Salt
A pinch of Baking Soda
Directions:
Boil or steam the potatoes until soft, peel and mash coarsely.
Next prepare the tempering: Heat oil and add mustard seeds. When they crackle, add the curry leaves, followed by ginger, garlic, green chilli, turmeric and salt. Mix well and cook for a few minutes till the ginger and garlic are cooked, being careful not to burn the tempering.
Add the tempering to the mashed potatoes, along with the chopped cilantro.
Divide the potato mixture into equal sized portions, approximately the size of a lemon and form them into balls.
Make a thick batter with the chickpea flour and the other ingredients mentioned for the batter. Be sure to add the water little at a time and check the consistency, so the batter does not become too thin.
In a deep vessel or fryer, heat the oil for deep frying.
When the oil is hot, dip each ball in the batter and deep fry until golden brown in color.
Yam- 1/2 lbshallots/onion chopped- 1/3 cupgreen chilly-2
Chilly powder- 1/3 tsp
Turmeric- 1/3 tsp
Cumin- 1/3tsp
Ginger minced- 1 inch thick
Coconut- 1/3 cup
Urud dal- 1 tsp
Chana dal- 2 tsp
Mustard- 1/3 tsp
Asafoetida- a pinch
Curry leaves- one spring
Red chilly- 2
Salt
oil
Cut yam into pieces and cook with salt and one tsp of oil and set aside.
Heat oil in a pan and add mustard seeds and cumin seeds and fry followed by red chilly,chana dal and urud dal. When it is golden brown add hing,onions,ginger and curry leaves.Saute till golden brown. Add turmeric powder and chilly powder and finally the cooked yam and shredded coconut. Mix well,check for salt and allow to fry in medium heat for a few minutes. Serve with rice
IngredientsBoneless fish- 1lbShredded Coconut- 3/4 cup
Shallots- 10-12/ or one onion
Green chilly- 2
Ginger- 1 inch thick
Turmeric powder- 1/3 tsp
Chilly powder- 1 tsp
Garam Masala- 1/2 tsp
coriander powder- 1/2 tsp
Mustard seeds- 1/2 tsp
Cumin seeds- a pinch
curry leaves
oil - 2 tsp
Clean and cut fish into small cubes and cook this with 1/3 cup of water, 1/2 tsp of chilly powder, turmeric and salt and keep aside.
In a pan heat oil add mustard seeds and cumin and when they splutter saute shallots, green chilly, ginger and curry leaves till onion becomes golden brown. Add chilly powder, coriander powder, garam masala and the cooked fish pieces. Stir fry for a minute and add shredded coconut and stir fry for another minute. Serve warm with rice
IngredientsCarrot chopped- 4-5 mediumSpring onion chopped - 1 cup
Onion- 1 medium ( optional)
Green chilly- 4
Ginger - 1/2 tsp
Curry leaves
Mustard seeds
2)Turmeric - a pinch
Cumin- 1/2 tsp
Coconut - 1/2 cup
Garlic - 2 pods
Salt to taste
Mix all the ingredients listed under "number two" and make a course paste and keep aside.
Finely chop carrots( I used a food processor).
Heat oil in a pan and add mustard seeds. After it crackles saute onion, green chilly, ginger and curry leaves Saute for about a minute and add the chopped carrot and stir fry for a minute. Sprinkle a few drops of water and cover and cook for two to three minutes. Add the chopped spring onions and course coconut mixture continue to stir fry for one more minute. Serve with rice.
Ingredients Quantity NotesCoconut Oil/Any Veg Oil 3 Tablespoon Adjust as per your tasteMustard Seeds ¼ TeaspoonShallots/Pearl Onion 200g Peeled and Diced(You can use 3 big onions instead of shallots)Garlic 3 Cloves Peeled and DicedGreen chilly 2 or 3 Numbers Slit LengthwiseCurry Leaves FewPotato 1 Big Peel and Dice into small PiecesYam/Chena 100gm Peel and Dice into small piecesDrum Stick 1 Big Clean and Cut into lengthwiseEgg Plant/ Brinjal 2 numbers Dice into small piecesLadies Finger/Okra 5 to 6 Cut into lengthwiseTomato 1 Big DicedTheeyal Masala Powder Tamarind Water From 1 gooseberry size Soak in ½ cup water. Strain and take juice.Turmeric Powder ½ Teaspoon(Extra)Chilly Powder ½ Teaspoon 1 Teaspoon(Extra)Salt As per your TasteSugar A Pinch For TasteWater As per requiredMethod For Kerala Mixed Vegetable Theeyal (Koottu Theeyal)Mixer veg theeyal curry recipe (640x480)• Heat oil in a big pan or wok and pop mustard seeds.• When it’s popped well, add shallots, green chilly, garlic and curry leaves. Stir well in a medium heat.• When its soft and mild brown, add all vegetables except tomato and sauté well.• Lower the heat. Add extra chilly & turmeric powders and salt for vegetables. Sauté 2 minutes.• Add Theeyal Masala and sauté well next 2 minutes.• Add diced tomato and 2 table spoon tamarind juice. Stir well.• When all masala well coated with vegetables, add water ( approximately 2 1/2 cups) and mix well.• Cover it and cook next 15 to 20 minutes in a medium heat. Uncover and sauté occasionally.• Check the vegetables and gravy texture. If it is too watery, uncover and cook next few minutes.• Do not allow it to thicken too much because it will thicken after setting.• Taste it and add salt and tamarind juice if required. Add a pinch sugar for taste.• When the vegetables cooked well and gravy light thicken, sprinkle some coconut oil for aroma.• Turn off the heat and keep aside Theeyal for setting.• Serve with boiled rice and fish fries. It’s my all time favourite taste bud
വാഴപ്പിണ്ടി - ഒരു ചെറിയ കഷണം വെളിച്ചെണ്ണ - 3 tblspn കടുക് - 1 tspn വറ്റല് മുളക് - 3 കറിവേപ്പില - 2 തണ്ട് പച്ചമുളക് - 1 വെളുത്തുള്ളി - 5 അല്ലി ചുവന്നുള്ളി - 5 ഇഞ്ചി - 1 കഷണം ഉപ്പ് - ആവശ്യത്തിന് തേങ്ങ - 3 tblspn ചീനച്ചട്ടി ചൂടാക്കി വെളിച്ചെണ്ണ ഒഴിച്ച് കടുക് പൊട്ടിക്കുക അതിലേയ്ക്ക് കറിവേപ്പിലയും മുറിച്ച വറ്റല്മുളകും ഇട്ട് ഒന്ന് മൂപ്പിക്കുക . പിന്നീട് ചതച്ച പച്ചമുളക് - ഇഞ്ചി ഇട്ട് വഴറ്റുക .ശേഷം ചെറുതാക്കി നുറുക്കിയ വാഴപ്പിണ്ടി ഇട്ട് നന്നായ് ഇളക്കി ഉപ്പുചേര്ത്ത് വേവിക്കുക . നന്നായ് വെന്തശേഷം തേങ്ങ ചേര്ത്ത് ഇളക്കി വാങ്ങുക .
Serves 3-4INGREDIENTS1 lb of boneless skinless chicken thighs, cut into 1 inch chunks
Marinade for Chicken:
2 heaping TBS plain yogurt (I use non-fat greek yogurt)
Juice from ½ lemon
½ tsp turmeric powder
¼ tsp cayenne pepper (or less if you want a milder dish)
¼ tsp black pepper
¼ tsp garam masala (an Indian spice blend available at most supermarkets and online)
a pinch of salt
Ingredients for the sauce (“the masala”):
1 TBS vegetable oil
1 TBS butter
3 cardamom pods, smashed lightly (optional-not necessary if you have garam masala but I add it)
2 cloves (optional-not necessary if you have garam masala but I add it)
1 inch stick of cinnamon
1 large onion (preferably sweet), finely diced
1 tsp salt (or to taste)
1 TBS grated ginger
1 TBS crushed garlic
1 TBS ground cumin
½ TBS ground coriander
¼ tsp cayenne pepper (or more if you want it spicy)
4 plum tomatoes, pureed (or you can use a 14.5 oz can diced tomatoes)
2 TBS tomato paste
1 cup of water
1 TBS brown sugar
½ tsp garam masala
2-4 TBS heavy cream
small handful of cilantro leaves, chopped for garnish
METHOD
Combine ingredients for marinade in a large glass bowl, add chicken and allow to marinate while you get on with the sauce.
In a large pot, heat oil and butter over medium heat and add the cardamom, cloves and cinnamon. Cook for 20-30 seconds or until lightly fragrant (do not burn!).
Add the onion and salt. Cook over medium heat and stir frequently. Cook until the onions are a light to medium brown color.
Add the ginger and garlic and cook for 1 minute over medium heat, or until lightly fragrant.
Add the coriander, cumin, cayenne, tomatoes and tomato paste. Cook until the fat starts to leave the spice paste (you will see little pools of liquid on the top or on the sides). Some of the liquid from the tomatoes should have evaporated leaving a thick mixture.
Add the chicken to the same pot and cook until the outside is no longer opaque. Add garam masala, brown sugar and enough water to cover the chicken. Cook covered on medium low for 20-25 minutes, until the chicken is meltingly tender. The sauce should be the consistency of a pasta sauce. Add water or turn up the heat to reduce the sauce as necessary before going to the next step.
Turn heat to low and add cream. Check the seasoning. If it is flat, add more salt, garam masala, brown sugar or cayenne.
(Optional) Remove cardamom, cinnamon stick and cloves.
Garnish with chopped cilantro and serve with Basmati rice or naan.
മാങ്ങാ ഇഞ്ചി - 1 കപ്പ്കടുക് - 1 സ്പൂണ്പച്ചമുളക് അരിഞ്ഞത് - 3 എണ്ണം
കറിവേപ്പില - 2 തണ്ട്
വെളുത്തുള്ളി - 1/4 കപ്പ്
മുളക് പൊടി - 2 ടേബിൾ സ്പൂണ് (എരിവിനു അനുസരിച്ച് )
ഉലുവ പൊടി - 1/4 സ്പൂണ്
കായപൊടി - 1/4 സ്പൂണ്
വെളിച്ചെണ്ണ - ആവശ്യത്തിന്
ഉപ്പ് - ആവശ്യത്തിന്
വിനാഗിരി -ആവശ്യത്തിന്
ഒരു പാനിൽ ഓയിൽ ഒഴിച്ച് കടുക് പൊട്ടിക്കുക. കറിവേപ്പില പച്ചമുളക് വെളുത്തുള്ളി എന്നിവ വഴറ്റുക
മുളകുപൊടിയും ഉലുവ പൊടിയും കായപൊടിയും ചേർത്ത് യോജിപ്പിക്കുക. പൊടികളൊക്കെ കരിയാതെ നോക്കണം.
മാങ്ങാ ഇഞ്ചി കഷ്ണങ്ങളും ഉപ്പും ചേർത്ത് വഴറ്റുക. തീ അണയ്ക്
തണുത്താൽ വിനാഗിരി ചേര്ക്കുക.
2 ദിവസംഎടുകാതെ ഒരു കുപ്പിയിൽ അടച്ചു സൂക്ഷിക്കുക. അപ്പോഴേക്കും എരിവും ഉപ്പും പുളിയും ഒക്കെ ചേർന്ന് കിട്ടും. എല്ലാം അച്ചാറുകളും എങ്ങനെ തന്നെയാണ്
This is another Easter special at my table today. An authentic Kerala recipe, and Iam already missing mom's Easter spread.Prawns: 1/2 kg shelled and deveined
To Marinate:
Fennel Powder: 1.5 tsp
Pepper Powder: 1 tsp
Salt: as required
Turmeric Powder: 1/4 tsp
Marinate the prawns in the above mix and keep aside.
Onions: 2 roughly chopped
Garlic: 2 pods sliced
Ginger: 2 inch juliennes
Turmeric Powder:1/4 tsp
Kashmiri Red Chilly Powder: 1.5 tsp
Coriander Powder: 2 heaped tsp
Fenugreek Powder: 1/4 tsp
Cumin Powder:1/4 tsp
Garam Masala: 1/2 tsp
Kodam Puli (Kokum): 3
Oil and Salt: as required
Heat Oil and saute the ginger and garlic for 2 minutes
Add the onions and saute till wilted and brown along the edges
Add all the masala and saute till raw smell is gone
Now add the marinated prawns and saute till the masala gets coated
Now add the Kokum and half a cup water and cook on low flame.
Let the water dry up.
Do a taste test and adjust the salt.
When the prawns are cooked, turn off the stove and serve with White rice.
