Tuesday, July 20, 2010

Cabbage Mezhukkupuratti/stir-fried

Cabbage Mezhukkupuratti
Here's cabbage Mezhukkupuratti. It's very similar to Vendaka Mezhukkupuratti.

  • Onion 1 big
  • Cabbage 2 cup
  • Garlic 5 to 6 pods
  • Ginger small piece
  • Green chilly 3 to 4
  • Garam masala 1/2 Tsp
  • Turmeric powder
  • Mustard seeds
  • Curry leaves
  • Coriander leaves(to garnish)
  • Water
  • Salt
  • Oil
Preparation Process:
  1. Cabbage should be sliced thinly.
  2. Heat oil and add mustard seeds.
  3. Then add onion, chilly, ginger, garlic and curry leaves.
  4. Stir well and add garam masala
  5. Add salt as per your taste.
  6. Now add cabbage and sprinkle water into this.
  7. Cook in low flame and serve hot
  8. Garnish with coriander leaves and serve it hot.

Potato with coconut milk curry

Potato 1 kg
Sliced onion 2 big
Chopped ginger 1 big piece
Sliced green chilly 3
Turmeric pdr 1/2 Tsp
Thick coconut milk 1 cup
Semi thick coconut milk 1 cup
Curry leaves
Mustard seeds
Method to make Potato palu curry
Potato's should be cut into medium pieces.
Heat oil and add mustard seeds.
Then onion, ginger, chilly, curry leaves.
Add salt as per your taste.
Stir till it turns light brown.
Now add the potato's and coverand cook for 3mts.
Add the semi thick coconut milk.
Cover and cook in low flame.
Pour the thick coconut milk and cook for few mins.
Remove from the stove
Serve hot along with Iddiyappam, Chappatis and Appams

Instant Lemon Pickle

Pickles are a part of Indian cuisine. At feat or during our big meals or tali we have pickle to add the spicy tangy taste to rice or roti.

Pickle Ingredients
  • 6nos Lemons
  • 1/4cup Red chilly powder
  • Salt
  • 1tsp Mustard seeds
  • Oil

Now roast & grind:

  • 1tsp Mustard seeds
  • 1tsp Fenugreek seeds
  • 1/2tsp Asafoetida powder
Wash the lemons  and pressure cook it without adding water upto two whistles. once the steam get released, let them get cooled completely and slice the lemons as small pieces. Add the red chilly powder and salt, toss until the lemon quarters get well coated.
Meanwhile dry roast all the ingredients given under the list 'to roast and grind', grind as fine powder. Heat enough oil, let splutters the mustard seeds, add immediately the already prepared spiced lemon quarters and grounded powder. cook until they get thickens, put off the stove.

Let them get cool completely and store them in a bottle..Enjoy this home made pickles anytime.

Monday, July 12, 2010

Banana fritters/Pazham pori

•Ripe banana 2 big
•Maida 1 cup
•Water as rqd
Peel the banana skin and cut it into thin (length wise) pieces.
Add required amount of water and little salt into the maida and make a thick batter.
Dip the banana slices in batter and fry it well .

Easy Red Fish Curry

Mackerel Fish Curry prepared in a earthen pot (meen chatti)
Fish curry is an essential part of Kerala's unique cuisine. The taste and ingredients used in fish curry varies from region. In Trivandrum we mostly used the tamarind in this gravy to give it a tangy taste. While in places like Kottayam, Kudampuli (Kokum) is used as the souring agent.

This recipe given here is one which we follow in our house. We can call it Trivandrum version. I hope you'll find it useful. Pls be generous to give your feedback or comments.

  1. Fish 1/2 kg
  2. Ginger 1 big piece
  3. Garlic 5 to 8 pods
  4. Shallots 5 to 6
  5. Chilly powder 2 tbsp
  6. Turmeric powder 1/2 tsp
  7. Tamarind 1/2 lemon size ( to be soaked in water)
  8. Curry leaves
  9. Fenugreek
  10. Water
  11. Salt
  12. Oil
How to prepare fish curry - Kerala Style? Follow these steps
  • Clean, wash and cut the fish into medium pieces (wash it using rock salt to remove the fish smell).
  • Add little water into chilly and turmeric powder and make it into a thick paste.
  • Soak tamarind in 1/2 cup of water and keep it aside. 
  • Grind together shallots, ginger and garlic. 
  • Heat oil in a chatti and add fenugreek. When it starts spluttering, add curry leaves and grounded mixture. Saute well till it turns light brown. Add powdered mixture into it and mix well. 
  • When the oil starts separating, add the tamarind, salt and required amount of water into it. 
  • Allow it to boil for few minutes. Reduce the heat and add the fish pieces. Cover it and cook well

Sear Fish Curry