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Tuesday, 30 June 2015

Ripe banana cooked with curd and coconut sauce/kalan

                              Nendrapazam kalan/moru ozichu kutaan

Serves:1
Nendrapazam
Kerala Cuisine

Ingredients

Ripe banana/Nendrapazam -1                                        
Green chilly-1
Water -1/2 cup

To Grind /arakaan

Coconut scrapings-1/3 cup heap
cumin seeds/nalla jeerakam- 1tsp
Water as needed

To Mix

Curd/yogurt- 1/2 cup
salt as needed
Chilly powder- 1/2 tsp
Turmeric powder-1/4 tsp

To Season/tadka/thalikaan                                                      
Chopped banana chunks

Oil-2 tsp
Mustard seeds/kaduku/rai/sarson/soriso/sasam-1/2 tsp
Dry red chilli/vattal mulagu-1

Method

1.First let us Grind the ingredients given under the label 'to grind' using little water and keep it aside.

COCONUT GROUND PASTE

2.Now mix all the ingredients given under the label 'to mix' and keep it aside.Take care to make the mix lump free.Keep it aside.

CURD MIX
3.Now pour 1/2 cup water in a kadai add in the chopped banana pieces,green chilly slits and a pinch of salt.Cover and cook till they are done.

4.Once done add in the curd mixture and mix well.Stir continuously.

5.Once this mix tends to thicken add in the ground coconut paste .Mix well and bring it to a boil.

6.Do a taste test and adjust the spices and switch off the flame.

7.Now heat 2 tsp of oil in a tadka pan and once it is hot add in the mustard seeds and allow them to pop up.

8.Then add in the dry red chilli and saute for a second and switch off the flame and pour this seasoning on the above made curry and toss well.

9.Enjoy with steamed rice of your choice.

Kalan

Shallot ginger lemonade

                                  Shallot ginger lemonade


Serves-1
Ingredients

Lemon juice from one lemon
1 tsp of sugar
a small piece of ginger
2 small shallots/pearl onion/kunjulli
1/4 + 3/4 cup of water

ice cubes and lemon rings optional for garnishing

Method

1.Grind together, in a mixie jar, a small piece of ginger,2 small shallots,juice of one lemon,1 tsp of sugar (as per your sweet tooth) and 1/4 cup of water.

2.Now strain this juice into the serving glass.

3.Add 3/4 cup water into it and Enjoy

NOTE:
          Can add ice cubes if u prefer.

         Don't add big ginger piece as it will dominate the flavor of shallot which we don't want.

         Before serving just do a taste test to find if we wanna add lime juice.



shallot ginger lemonade

Monday, 29 June 2015

Dry prawns curry Kerala style

                                   Unakka chemmeen curry



Serves- 2
Kerala Cuisine

Ingredients

Dry prawns- 1/2 cup
Water as needed

Oil-1tbsp + 1tsp
Shallots/pearl onion/kunjulli-1/4 cup chopped
Green chilly-1
Garlic-4 -5 pods crushed

To grind

Coconut gratings-1/3 cup
Cumin seeds/nalla jeerakam-1 tsp
Salt to taste
Chilli powder- 1- 1/2 tsp

Method

1.Wash and clean the dried prawns thoroughly and keep them aside.

2.Heat 1 tsp of oil in a tadka pan and dry roast this cleaned prawns for 2 -3 minutes.
                   


3.Slit the green chillies.Crush the garlic pods and chop the shallots.Keep them ready.

4.Grind all the ingredients given under the label 'TO GRIND' to a not so smooth paste and keep it aside.

5.Heat 1 tbsp of oil in a kadai ,once it is hot add in the shallots,green chilly slits & crushed garlic pods and saute till they attain a light brown brown color.

6.Now add in the tossed dry prawns and give it a good mix and saute for 2 -3 minutes.

7.Add 1/2 cup of water and cook the prawns till they are done.

8.Once the prawns are done add in the ground paste.Clean the mixie jar by adding 1/4 cup of water in order to avoid wastage,Pour it into the curry.

9.Give a taste test and adjust the salt and chilly powder.Bring the curry to a boil.

10.Our Dry Prawns Curry is ready to serve ..



                           
11.Enjoy with steamed rice of your choice..!!

ghee roasted banana,mango pickle,okra stir fry ,steamed rice and dry prawns curry