KERALA SPECIAL FISH FRY

Ingredients

1. Fish(any firm fish cut into thin slices) -4  medium slice
2. Curryleaves- 2 sprigs
3. Oil

For masala

1. Kashmiri chili powder-2 tsp
2. Turmeric powder-1/2 tsp
3. Pepper powder-1/4 -1/2 tsp
4. Cumin powder-1/4 tsp
5. Ginger paste- 1 tsp
6. Garlic paste- 1 tsp
7. Tomato finely chopped-2tsp
8. Curry leaves chopped finely- 1 sprig
9. Salt to taste
10. Oil- 1 1/2 tsp
11. Water

Method

• Mix all  the ingredients for masala with little water to form a paste.
• Marinate the fish generously with this masala paste.
• Keep aside for atleast half an hour.
• Heat oil in a pan add curry leaves and shallow fry the fish in it .
• Flip the fish pieces after 4-5 minutes.
• Once crisp,remove from fire and serve with onion rings.

KERALA EGG CURRY

Ingredients

1. Hard boiled eggs- 2 nos
2. Onion sliced finely- 1 big
3. Ginger chopped- 1 tsp
4. Garlic chopped- 1 tsp
5. Kashmiri Chili powder- 1 -1 1/2 tsp
6. Coriander powder- 1 1/2 tsp
7. Turmeric powder- 1/2 tsp
8. Meat masala/Egg masala- 2tsp( or use 1/2 tsp   garam  masala)
9. Tomato chopped finely- 1 small
10. Coconut milk- 1 cup
11. Curry leaves- 1 sprig
12. Mustard seed
13. Coriander leaves chopped- 1 tbsp(optional)
14. Oil
15. Salt to taste

Method

• Remove the shells of the hard boiled eggs  and cut each egg vertically into four wedge shaped pieces.
• Heat oil in a pan ,add mustard seeds and let it splutter.
• Add curry leaves,ginger and garlic and sliced onion ,saute till onion turns golden brown.
• Reduce the flame to low.
• Add chili powder,coriander powder,turmeric powder and meat masala ( or garam masala)and saute for few minutes.
• Add tomatoes and salt to taste.
• Saute till tomatoes are completely cooked and mashed up ,on a medium flame.
• Add coconut milk and cook till the gravy thickens.
• Add the sliced egg ,and cover the egg pieces with the gravy carefully.
• Cover and cook for 2 minutes on low flame.
• Add Chopped coriander and serve.

This curry goes well with appam, idiappam or chapathi.

Note: If you require more gravy add more coconut milk.
         Cutting the egg into pieces and adding it to the gravy adds more flavor to the curry,but it is purely optional.You can also add the eggs into the gravy without cutting it into pieces.

CREAMY VEGETABLE CURRY

Ingredients

1. Vegetables (carrots,beans,cauliflower and green peas) cubed - 2 cups
2. Milk-3/4 cup
3. Vegetable oil/Ghee
4. Salt to taste
5. Cream-1/4 cup( optional)
6. Coriander leaves(chopped)-3-4 tbsp

For masala

1. Onion- 2 nos
2. Green chilies -2 nos
3. Ginger- 1" piece
4. Garlic-2 cloves
5. Cardamom-4 nos
6. Cashew nuts (soaked in water)-10 to 12 nos

Method

• Cook the vegetables  with enough water,till tender.keep aside.
• Grind the ingredients for masala with 3 to 4 tbsp of water to form a smooth paste.Keep aside.
• Heat oil/Ghee in a pan ,add the masala paste and saute till done.
• Add the cooked vegetables and saute for few minutes.
• Add milk and salt to taste.Bring to a boil and simmer for  5 minutes .
• Add chopped coriander leaves and cream ,remove from heat.

This curry goes well with appam,idiappam or chapathi.

Note:If you require more gravy add more milk
(Recipe source:Dr.Lakshmi Nair-Magic oven)

PINEAPPLE SMOOTHIE

Ingredients

1. Pineapple (chopped)-1/2 cup
2. Yogurt-1 cup
3. Lemon juice-1 tsp
4. Sugar- to taste

Method

• Blend all the ingredients together.
• Add ice cubes.
• Serve immediately.

(Recipe:Vanitha pachakam)

ORANGE CAKE

Ingredients

For the Orange cake

1. All purpose flour- 2cups
2. Sugar-11/4 cups
3. Baking powder- 3/4 tbsp
4. Vegetable oil-1/2 cup
5. Eggs- 2 nos
6. Orange juice- 3/4 cup
7. Grated Orange rind- 1or 2 tsp
8. Milk -1/4 cup(optional)
9. Vanilla essence- 1 tsp
10. Salt

For the orange sauce

1. Orange juice- 1/2 cup
2. Butter- 1 tbsp
3. Sugar- 3 tbsp

Method

• Mix together flour, 1 cup sugar , baking powder and a pinch of salt.
• Make a well in the center ,add oil,egg yolks,orange juice,milk,vanilla essence and grated orange rind , mix well for 5 minutes or until combined.
• In a large mixing bowl beat the egg whites with a pinch of salt until they hold soft peaks.
• Add the remaining 1/4 cup of sugar and beat until they hold stiff peaks.
• Pour the egg whites over the flour mixture in 3 batches ,folding well after each addition.
• Pour into a greased cake pan.
• Bake at 180 deg C for 30 minutes or until a cake tester inserted into the center comes out clean.
• Allow to cool completely before removing the cake from the pan

Note :You can also bake this cake in a microwave oven i.e for 8 to 10 minutes on high.(Make the batter thin by adding extra 1/4 cup milk to the flour mixture before adding the egg whites to it)

To prepare the sauce

• Melt butter in a pan ,add sugar and orange juice,bring to a boil.
• Simmer until the sauce thickens.
• Drizzle sauce over the cake and serve.

Sending this recipe to

Priya's  a veggie/Fruit a month event hosted by Savitha of Savitha's kitchen,

weekend wrap up by patricia of colours dekor,

Tutorial tuesday by hope studios

and Celebrating sweets-Cakes event hosted by sonia of Dinner recipes from sonia's kitchen.

             

KADALA CURRY

Ingredients

1. Kadala/Chickpeas- 1cup
2. Onion sliced- 1 medium
3. Shallots(Chumanulli) chopped- 3 -4 nos
4. Tomato chopped- 1 no
5. Green chili- 1no
6. Ginger (chopped )- 1" piece
7. Garlic (chopped)-2 to 3  cloves
8. Curryleaves- 1 sprig
9. Kashmiri chilly powder- 2 tsp
10. Turmeric powder- 1/2 tsp
11. Coriander powder- 2 tsp
12.  Garam masala- 1tsp
13. Cumin powder- 1/4 tsp(optional)
14. Fennel powder- 1/2 tsp(optional)
15. Water
16. Salt to taste
17. Coconut milk-1 1/2 cups

For tempering

1. Oil
2. Mustard seeds- 1/2 tsp
3. Curry leaves- few
4. Red chili- 3 nos
5. Shallots(chumanulli) chopped-2-3 nos

Method

• Wash and soak kadala overnight.
• In a pressure cooker add all the ingredients from 1 to 16, mix well and cook till done( for 3 whistles)
• Allow it to cool  and open the lid.
• Put the cooker back on to the stove and heat it (without the lid on )
• You can also grind  2 tbsp cooked kadala from the curry  to a smooth paste and add it back to the curry at this point ,if you require a thicker gravy(this is purely optional)
• Add  coconut milk ,let it simmer for 10 minutes ,till the gravy thickens.

For tempering

• Heat oil in a pan,Ad mustard seeds and let it splutter.
• Add curry leaves ,red chilies and chopped shallots and saute it till shallots turn golden brown in colour.
• Pour this over the curry.

This curry goes well with puttu,dosa or appam.

Sending this recipe to kerala kitchen event june 2011 hosted by Rose of  magpies recipes.

CHERUPAYAR THORAN / GREEN GRAM STIR FRY

Ingredients

1. Cherupayar/Green gram-1 cup
2. Turmeric powder-1/4 tsp
3. Grated coconut- 1/2 cup
4. Ginger- 1" piece
5. Garlic -3-4 cloves
6. Shallots/chumanulli-4-5 nos
7. Green chilies- 2 nos
8. Cumin Powder- 1/2 tsp
9. Mustard seeds- 1/2 tsp
10. Red chilies- 3-4 nos
11. Curry leaves- 1 sprig
12. Onion chopped- 1/4 cup
13. Pepper powder-1/2 tsp
14. Salt to taste
15. Water
16. Oil

Method

• Soak cherupayar/green gram overnight.
• Crush grated coconut,ginger,garlic,shallots,green chilies and cumin powder together.Set aside.
• Cook cherupayar/green gram with enough water and turmeric powder.
• When it is cooked ,switch off the flame and add the crushed coconut mixture and salt immediately and cover the vessel and leave aside for 5 minutes.
• Heat oil in a pan ,add mustard seeds and let it splutter.
• Add curry leaves ,red chilies and chopped onions , saute till the onion turns pink.
• Add the cooked cherupayar/green gram (with the coconut mixture) 
• Add pepper powder.
• Saute for 3 - 4 minutes.

Note-(I have used spouted green gram in this recipe,which is more nutritious.)

Sending this recipe to kerala kitchen event june 2011 hosted by Rose of  magpies recipes.