Embark on a culinary journey through Kerala's vibrant flavors and beyond, mastering the art of home cooking with popular Indian dishes along the way. This blog is your one-stop shop for exotic spices, comforting curries, and delightful dishes that will tantalize your taste buds and impress your loved ones.
Sunday, April 08, 2007
Beef Dry Fry Recipe Kerala style
This Beef fry from VKN’s My Dhaba is a typical Keralite dish with those sliced coconuts in it.This is one of my favorite recipe for Beef fry,and I think i’ve prepared it more than 3 or 4 times.Thanks to My Dhaba ,for such a simple and fail-proof recipe.As he says,this can be made with both beef and mutton.Next time i’ll be trying it with Mutton.
Anyway,here goes the recipe…
Ingredients:-
Mutton/Beef - diced into small pieces
Sliced Onion - 2
Finely crushed Ginger - 1 inch piece
Finely crushed Garlic pods - 6-8
Sliced Tomatoes - 2
Green chillies slit - 3-4
Coriander POwder -2 tsp
Turmeric Powder - 1/2 tsp
Salt - to taste
For grinding:-
Fennel seeds - 3tsp
Black peppercorns - 8-10
Cinnamon - 1 inch size piece
Cloves - 4
Cardamom - 4
Bay Leaves - 3
Grind the above together to a fine masala powder .Keep it aside.
For popping:-
Oil - as needed
Ghee - 1 tbsp
Mustard seeds - 1/2 tsp
Sliced Onion - 1
Curry leaves - 2 sprig
Thinly sliced Coconut pieces - 1 cup
Lemon Juice - 1 tsp
Method:-
Mix together onion,ginger,garlic,chillies,tomatoes,coriander powder,turmeric powder and salt along with meat and prepared ground masala powder.Cook it in a pressure cooker adding a little water,till the meat is well done.Don’t add too much of water,as the meat pieces will shed some water too.When the pressure is released completely ,open the lid and switch on the heat again,cook it till the meat pieces are almost dry.
Heat oil and ghee in another pan and pop the mustard seeds.Add sliced onion and saute it until brown.Add curry leaves and coconut slices into it and fry them for a while.Now add cooked meat and lemon juice.Fry it for some more time stirring frequently,until beef turns dark brown in color.It goes very well with rice.
Wednesday, April 04, 2007
Rasam Recipe for Vishu
Method of preparation
tuar dal - 1/4 cup
masoor dal - 1/4 cup
tomatoes - 1 16 oz.can or 4 large tomatoes
tamarind extract - 1/2 teaspoon
black pepper powder - 1/2 teaspoon
saunf (perum jeerakam/fennel seed)- 1/2 teaspoon (optional)
whole red pepper (dry red chilli) - 2 or 3
chilli powder - 1/2 teaspoon
turmeric powder - 1/2 teaspoon
hing powder - 1/2 teaspoon
methi seeds - 1/2 teaspoon
garlic cloves - 3
cumin seeds - 1 teaspoon
mustard seeds - 1/2 teaspoon
coriander and curry leaves - a bunch
salt to taste
Cook the dal well with sufficient water. Add the tomatoes,salt,
chilli powder, turmeric powder and tamarind extract. Crush the
cumin and garlic and add to the rasam with the black pepper.
Simmer for a few minutes and add the hing powder. Heat a little
oil in a fry pan and pop the mustard seeds. Add the methi seeds
saunf and curry leaves after removing the heat source and add to the
rasam. Garnish with coriander leaves.
Kerala Sambar Recipe – Vishu Special
Direction for preparation
tuar dal or yellow split peas - half cup
onions - 2 - medium
okra - 10 or 12 (fresh or frozen) (optional)
tomatoes - 3 large (or one can) - quartered
tamarind extract (available in Indian stores) - 1 tablespoon
coriander powder - 2 tablespoon
chilli powder - 1 tablespoon
turmeric powder - 1 teaspoon
methi powder - 1/2 teaspoon
hing powder - 1/2 teaspoon
mustard seeds - 1/4 teaspoon
methi seeds - 1/4 teaspoon
veg. oil - 1 tablespoon
salt to taste
coriander leaves, chopped - 4 Tablespoons
curry leaves - a few (optional)
Cook the dal with chopped onions,turmeric powder, chilli powder
and sufficient water. Cut the okra in two inch pieces and saute
them in a frying pan with one teaspoon oil till dry and slightly
browned.
Mash the cooked dal with a wooden spoon and add the salt,
coriander powder, methi powder,hing and the tamarind extract.
Simmer for a few minutes and add the tomatoes and okra and
half of the coriander leaves.
When the vegetables are cooked ,heat oil in a fry pan with
a splatter screen or a lid and pop the mustard seeds. Remove
pan from the fire, add the curry leaves and methi seeds. Add
this seasoning to the sambar and garnish with the rest of
the coriander leaves.
Hint. Other vegetables that can be added to sambar are potatoes
(which do not freeze well) ,shallots, pearl onions (available
frozen), cucumber, indian or oriental eggplant (baingan),
beans, carrots, lima beans drumsticks or squash.
Chilly Chicken Recipe for Easter
Ingredients
Chicken 1 lb (250gm)
Egg 1
Chilly powder 1 tspn
Paprika 1 tspn
Vineger 1 tbsn
Soy Sauce 2 tbsn
Salt as per taste
Onion 1
Green chilly 2
Cooking oil, for deep frying.
Preparation
1. Mix chicken with vinegar, 1 tbsn soy sauce, chilly powder,paprika, salt, and beaten egg. Keep aside for 2 hours.
2. Slice onion and green chilly thin.
3. Heat oil in a pan and deep fry chicken pieces. (Keep aside the remaining marinade). Remove from oil keep aside.
4. Remove oil from pan leaving about 1 tbsn. Add onion and green chillies and sauté till onion is translucent. Add the remaining marinade and cook till thickened. Add chicken pieces and remaining soy sauce and little salt. Heat through. Serve hot
Special Chicken Soup Recipe for Easter
Ingredients
Chicken Thigh (with bone) 1
Salt as per taste
Butter 1 tspn
Garlic chopped 1 tbsn
All purpose flour 2 tbsn
Dried rosemary 1 tspn
Water 4 cups
Pepper As per taste
Vineger 1/4 cup
Chopped green chilly 2 tbsn
Preparation
1. Cook Chicken with water and little salt.Let it cool and then remove the bone and shread the meat.
2. Heat butter and fry garlic till browned and add flour and rosemary and fry for 2-3 minutes.
3. Add Chicken along with the water and bring to a boil. Reduce heat and cook for 2-3 mintes.
4. Add salt and pepper and adjust taste.
5. Serve with vineger and green chillies
Kerala Style Chicken Roast - Easter Special Recipe
1. Slice onion thin
Easter Special Carrot-Prawns Soup Recipe
Ingredients
Carrot 5
King prawns 6
Ginger 2 inch piece
Garlic 6 cloves
Onion 1
Fresh Ornage Juice 1/2 cup
Bay leaf 1
Butter 1 tbsn
Turmeric powder A pinch
Salt and pepper As per taste
Cream of coconut(unsweetened) 3 tbsn
Mint leaves 3
Preparation
1.Cut Carrot into 1 inch long rounds. Chop ginger, garlic and onion.
2. Heat butter in a pan and saute ginger, garlic, onion and Prawns for a while. Add carrots, bay leaf and 4 cups of water and bring to boil. Reduce heat and cook on law flame till carrot and prawns are done well.
3.Remove the Prawns and bay leaf and puree the soup batch by batch and return to pan. Add fresh Ornage juice and heat through.Adjust taste with salt and pepper and serve in 3 bowls.Put 2 prawns in each bowl and top with a tbsn of cream of coconut and a mint leaf.