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Easy Pepper Chicken (No onion No tomato recipe)

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Pepper chicken

The aroma of a chicken dish (chicken perattu) that I made recently reminded me of my Dad’s pepper chicken recipe that he used to make during my school days. It is surprising how the aroma of certain dishes transports us to our childhood memories. Achan cooks superb non-veg dishes, mutton liver fry being his signature dish. Me and my siblings were very thin during our school days and our parents used to try special non-vegetarian food pretty often to make us put on some weight, but nothing really worked :).

Anyway I took the chicken recipe from my Dad and not surprisingly the recipe was somewhat similar to the one I made, which was a no onion and tomato recipe with kashmiri chillli powder lending heat to the dish. This is a very easy no onion and tomato recipe with pepper powder as the main ingredient. It doesn’t have gravy, but tastes really good for such a simple recipe. It goes well with chapathis/rice and i think it works well as an appetizer also. Make sure it is cooked over medium-low or low heat to prevent the spice powders from sticking to the pan. It should be slightly moist, tastes best that way. If you would like to have some gravy, add 1/2 cup crushed shallots to the coconut oil  and brown it before adding the marinated chicken.

Ingredients (Serves 4 – 5)

1. Chicken – 3/4 kg, cut into small pieces

2. Turmeric powder – 1/2 tsp

Kashmiri chilly powder – 3/4 tsp

Coriander powder – 1.5 tsp

Garam masala powder – 3/4 tsp

Ginger-garlic paste – 3 – 4 tsp

Curry leaves – 1 sprig

Pepper powder – 1.5 – 2 tsp

Salt – To taste

3. Coconut oil – 2.5 tbsp

4. Freshly crushed pepper powder – 1/2 – 1 tsp or to taste

5. Curry leaves –  A few

Garam masala powder – 1/4 tsp

Green chilly – 1 – 2, diagonally sliced

Method

1. Marinate the chicken pieces with ingredients numbered 2 for at least 1 hr or overnight in the refrigerator.

2. Heat 2 tbsp coconut oil in a kadai or non-stick pan over medium heat. Add marinated chicken and mix well. Cook for a few minutes. Cover and cook for 20 – 30 minutes over low or low-medium heat (do not add water, let the chicken cook in its own juices). Once cooked completely, remove the lid and add 1 – 2 tsp coconut oil and fresh ground pepper powder. Taste-check for salt. Cook for 1 – 2 minutes until chicken is covered completely with masala (do not cook until dry). Add a few curry leaves, sliced green chilly and a pinch of garam masala powder. Keep covered for 10 minutes. Serve with chapathi / rice.

Easy pepper chicken

Easy Pepper Chicken (No onion No tomato recipe) is a post by Yummy O Yummy


Kaduku Varutha Chammanthi / Coconut Chutney (dry)

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Kaduku Varutha Chammanthi

Ingredients (Serves 3)

1. Grated coconut – 1 cup

Kashmiri or regular chilly powder – 1 tsp (You can use 2 – 3 roasted dried red chilies instead)

Salt – To taste

To season

2. Coconut oil – 2 tsp

3. Mustard seeds – 1/2 Teaspoon

Dried red chilly – 1, broken

Shallots – 3 small, thinly sliced

Curry leaves – A few

Method

  1. Crush the ingredients numbered 1 in the small jar of a blender without adding water. Just pulse 1 – 2 times.

2. Heat oil in a small kadai and splutter mustard seeds.
Add dried red chilli and fry for few seconds.
Add shallots and fry until golden. Next add curry leaves and cook for a few seconds. Finally add crushed coconut and mix well. Cook for a minute over medium flame. Switch off. It goes well with idli, dosa, kappa, rice and appam.

Kaduku varutha chammanthi

 

 

 

 

 

Kaduku Varutha Chammanthi / Coconut Chutney (dry) is a post by Yummy O Yummy

Malabar Chicken Roast / Kozhi Kakkam

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Malabar Chicken Roast

Ingredients (Serves 4 – 5)

1. Chicken – 1 kg, cut into medium-small pieces

2. Onion – 1.5 – 2 cups, thinly sliced and halved

Tomato – 2 small, chopped

Ginger-garlic paste – 1.5 tbsp

Curry leaves – A few

Turmeric powder – 1/2 tsp

Kashmiri chilly powder – 1.5 tbsp (good quality)

Coriander powder – 1/2 – 3/4 tsp (optional)

Garam masala powder – 1 tsp

Pepper powder – 1/4 – 1/2 tsp

Salt – To taste

Coconut oil – 1 tbsp

3. Water – 1 cup

4. Coconut oil – 3 tbsp (to fry the chicken)

Curry leaves – A few sprigs

Method

1. Marinate chicken pieces with salt, little pepper powder and 1/4 tsp turmeric powder. Set aside for 1 hr.

2. Combine ingredients numbered 2 and crush well with your fingers. Add chicken pieces and mix well. Add 1 cup hot water. Mix well and cook covered for 25 minutes until chicken is done (do not overcook).

3. Heat 3 – 4 tbsp coconut oil in a pan over medium or medium-high flame. Transfer the chicken pieces using a slotted spoon and fry until browned on all sides.

4. Meanwhile, cook the gravy over low medium heat, stirring in between, for about 10 – 12 minutes until thick. Taste-check and add salt or masala powder, if required. Add fried chicken pieces, 1 tbsp coconut oil that was used for frying and mix well. Cook covered for 3 – 4 minutes over low heat. Add a few curry leaves. Mix well and switch off.

Malabar Chicken Roast

Adapted from Dhe Ruchi

Malabar Chicken Roast / Kozhi Kakkam is a post by Yummy O Yummy

Chakkakuru Muringakka Thoran / Jackfruit seed and drumstick stir-fry with coconut

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Chakkakuru muringakka thoran

Ingredients (Serves 5)

1. Chakkakuru / jackfruit seeds – 1.5 cup, (I used frozen)

2. Drumstick, cut into 1.5 inch pieces – 1 cup (I used frozen)

3. Coconut oil – 1 tbsp

4. Mustard seeds – 1/2 tsp
Dried red chilies – 2, broken

5. Shallots – 6 – 8 small, quartered (or 1/3 cup onion,chopped)

Curry leaves – 1 sprig

Green chilies – 2, slit

6. Grated coconut – 3/4 – 1 cup

Turmeric powder – 1/2 tsp

Chilly powder – 1/2 – 3/4 tsp

Garlic – 2 small, crushed

Cumin seeds – 1/2 tsp, crushed (optional)

7. Salt – To taste

Method

1. Cut jackfruit seeds into four after removing its outer skin.
Rinse well. Add turmeric powder, salt and enough water and cook covered until done. Skip this step if you are using frozen cooked jackfruit seeds.

2.  Heat oil in a cheena chatti / kadai over medium heat. Splutter mustard seeds and fry dried red chilies. Add shallots and cook for a minute. Next add turmeric powder, drumstick pieces, 1/2 cup water and salt, to taste. Cover and cook for 8 – 10 minutes until drumstick pieces are 75 % done. Add jackfruit pieces. Mix well. Cover and cook for a few minutes.

3. Combine grated coconut with turmeric powder, chilly powder, crushed garlic and cumin seeds. Add to cooked drumstick and jackfruit. Mix well and check for salt.
Bring everything to the middle. Cover and cook for 3 – 4 minutes over low heat until dry. Switch off. Serve with rice and other side-dishes.

Chakkakuru muringakka thoran

Chakkakuru Muringakka Thoran / Jackfruit seed and drumstick stir-fry with coconut is a post by Yummy O Yummy

Ethakka Unakka Chemmeen Ularthiyathu

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Ethakka Unakka Chemmeen Ularthiyathu

Ingredients (Serves 4)

Recipe courtesy – Slightly adapted from November Rose

1. Coconut oil – 1.5 tbsp

2. Garlic – 3 – 4 small, crushed

Shallots –8 – 10, crushed

Curry leaves – A few

3. Turmeric powder – 1/2 tsp

Crushed chilly flakes – 3/4 tsp

4. Ethakka / raw plantain – 1 medium-large, peeled and cut into pieces

5. Dried prawns – 1/4 + 1/3 cup

5. Salt – To taste

Method

1. Heat coconut oil in a kadai / pan over medium-high heat. Add crushed garlic, shallots, curry leaves and a pinch of salt. Saute until light golden. Add turmeric powder and crushed chilly flakes. Mix well. Add plantain pieces, salt and 1/4 cup crushed prawns. Mix well. Add 1/4 cup water and cook covered stirring once or twice in between until plantain pieces are done. Open the lid and add remaining dried shrimp. Mix well. Cook for a few minutes. Add extra coconut oil, if required. Switch off. Serve with rice and other side-dishes.

Ethakka Unakka Chemmeen Ularthiyathu

Ethakka Unakka Chemmeen Ularthiyathu is a post by Yummy O Yummy

Cherupayar Curry (For Puttu)

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Cherupayar Curry

Ingredients (Serves 4 – 5)

1. Whole green gram / cherupayar – 1 cup

Water – As required

Turmeric powder – 1/2 tsp

2. Grated coconut – 3/4 – 1 cup

Cumin seeds –  1/2 tsp

Green chilies – 2

3. Hot water – As required

4. Coconut oil – 1 tbsp

5. Mustard seeds – 1/2 tsp

Dried red chilly – 1 – 2, broken

Curry leaves – A few

Method

1. Grind grated coconut with cumin seeds and green chilies to a very fine paste.

2. Pressure cook green gram adding turmeric powder and enough water (around 1.5 cups) for 1 – 2 whistles until soft and done. The green gram should be slightly mashed up.  Add the ground coconut paste, 3/4 – 1 cup hot water, salt, few curry leaves and bring to a boil. Cook for about 4 – 6 minutes until the curry turns medium thick. The curry will thicken as it rests so adjust the consistency accordingly. Switch off.

3. Heat 1 tbsp coconut oil in a small pan. Splutter mustard seeds and fry dried red chilies and curry leaves. Pour this over the curry. Serve with puttu, pazham and pappadam.

Cherupayar Curry

Cherupayar Curry (For Puttu) is a post by Yummy O Yummy

Beetroot Carrot Mezhukkupuratti / Beetroot Carrot Stirfry

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Beetroot Carrot Mezhukkupuratti

Ingredients (Serves 3 – 4)

1. Beetroot – 1 medium, cut lengthwise into 3/4 inch pieces

Carrot – 2 medium, cut legthwise

2. Coconut oil – 1 tbsp

Onion – 1/3 cup, chopped

Green chilies – 3, slit

3. Salt – To  taste

Method

Heat oil in a kadai over medium heat. Add onion, green chilies and cook for 1 – 2 minutes. Add beetroot pieces, salt and mix well. Add 1/4 cup water. Cover and cook for 4 – 5 minutes until beetroot is half done. Add a pinch of turmeric powder, carrot and mix well. Cover and cook for a few minutes. Open the lid and cook for a few more minutes until both veggies are soft and done. Serve with rice and other side-dishes.

Beetroot Carrot Medzhukkupuratti

Beetroot Carrot Mezhukkupuratti / Beetroot Carrot Stirfry is a post by Yummy O Yummy

Shredded Chicken Dry fry

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Shredded chicken dry fry

Ingredients (Serves 5)

1. Chicken, boneless – 400 gm, cut into medium pieces

Turmeric powder – 1/2 tsp

Pepper powder – 1/2 tsp

Kashmiri chilly powder – 2 tsp

Garam masala powder – 1 tsp

Salt – As required

Water – 1/4 cup

2. Coconut oil – 2 – 3 tbsp

Onion – 2 cup, chopped

Green chilies – 3 – 4, finely chopped or diagonally sliced

Ginger and garlic – 3 tbsp, finely chopped

Curry leaves – 1 sprig

5. Turmeric powder – 1/4 tsp

Chilly powder – 1/2 tsp

Coriander powder – 1.5 tsp

Chicken masala powder or homemade garam masala powder – 2 tsp

6. Salt – To taste

7. Garam masala powder – 1/2 tsp

Method

1. Cook the chicken pieces adding the other ingredients numbered 1. Cook covered for 12 – 15 minutes, stirring occasionally until done. Set aside to cool down. Crush chicken pieces in 2 – 3 batches in the small jar of a blender.

2. Heat  coconut oil in a pan/kadai or cheena chatti over medium-high heat. Add onion, little salt, green chilies, ginger, garlic and curry leaves. Saute until golden. Add turmeric powder, chilly powder, coriander powder and chicken masala powder. Saute until raw smell leaves.   Add crushed chicken and salt. Cook for 5 – 8 minutes until dry. Add a tbsp of coconut oil, if required. Taste-check for salt and add 1/2 tsp garam masala powder, few curry leaves and black pepper powder, if required. Add a tsp of coconut oil. Mix well and switch off. Serve with rice and other side-dishes.

Shredded chicken dry fry

Shredded Chicken Dry fry is a post by Yummy O Yummy


Sausage Masala Fry

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DSC_0386

Ingredients (Serves 3 – 4)

1. Chicken sausage (I used 4 links of cooked chicken sausage) – 300 – 350 gm

2. Coconut oil – 1 tbsp

3. Onion – 1/2 cup, thinly sliced

Ginger and garlic – 3/4 tsp, chopped

Curry leaves – A few

4. Turmeric powder – 1/4 tsp

5. Pepper powder – 1 – 1.5 tsp or as required

Garam masala powder or fennel powder – 1/2 tsp

Salt – To taste

Method

Heat oil in a pan over medium-high. Add onion, little salt, ginger, garlic and curry leaves. Cook until onion turns transparent. Add turmeric powder and mix well. Add sausage pieces. Mix well. Cook until sausage turns golden on both sides, about 6 – 10 minutes. Add pepper powder and garam masala powder. Cook for a few minutes and switch off. Serve with rice or chapathis.

Sausage Masala Fry is a post by Yummy O Yummy

Manjali Special Beef Biriyani

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Manjali Style Beef Biriyani

Manjali Special Fried Beef Biriyani Recipe

Ingredients (Serves 6)

1. Beef – 3/4 – 1 kg, cut into medium or large cubes

2. Turmeric powder – 1/2 tsp

Chilly powder (regular and kashmiri chilly powder) – 1 tbsp

Pepper powder – 1/4 tsp

Ginger-garlic paste – 1 tbsp

Garam masala powder – 1.5 tsp (recipe below)

Salt – As required

3. Turmeric powder – 1/4 tsp

Kashmiri chilly powder – 1 tbsp

Garam masala powder – 1 tsp

Pepper powder – 1/4 tsp

Lemon juice – 1 tsp

Salt – 1 pinch

4. Oil / ghee (vegetable oil or coconut oil) – Around 1/4 + 1/4 cup

5. Onion – 1 large, thinly sliced (Around 2 – 2.5 cups)

6.  Curry leaves – 1 sprig

Green chilies – 2 – 3, slit

Ginger-garlic paste – 1.5 tbsp

7. Turmeric powder – 1/2 tsp

Chilly powder (regular + kashmiri) – 1 tbsp

Coriander powder – 1 tbsp

9. Garam masala powder –1 – 2 tsp (recipe below)

10. Cilantro / malliyila – 1/4 cup, chopped

Mint leaves, chopped – 2 tbsp

Ghee – 1 tsp

11. Salt – To taste

For the rice

10. Jeerakashala / kaima rice – 2.5 cups (Soak rice in enough water for 30 minutes and drain well)

11. Ghee –  2 – 3 tbsp

12. Whole spices – Bay leaf – 1, Cardamom – 6,  cloves – 8, cinnamon stick – 3/4 inch broken, whole black pepper corns – 1/4 tsp

13. Onion – 1/4 cup, thinly sliced

Ginger garlic paste – 1 tsp

14. Salt – To taste

15. Carrot – 1/4 cup, thinly sliced (optional)

Pineapple, thinly sliced – 1/4 cup

Ghee – 1 tsp

Rose water – Few drops or 1/2 tsp kewra water (For a nice aroma)

Cilantro and mint leaves – 2 tbsp, chopped

16. Hot water –  5 cups

To layer

17. Fried onion – 1/2 cup

Fried cashews and raisins – 1/4 cup each

Cilantro – 1/2 cup, chopped

Mint leaves – 1/4 cup, chopped

Pineapple, thinly sliced – 1/2 cup

Garam masala powder – Few pinches

Ghee – 1 – 2 tsp

13. Hot water – 2 – 3 tbsp (optional)

Saffron – 1 pinch  (optional)

Rose water – Few drops or 1/2 tsp kewra water, for a nice aroma (optional)

Add saffron and rose water to hot water and set aside for a few minutes.

Method

1. Marinate beef pieces with ingredients numbered 2 for at least 2 hrs or overnight in the refrigerator. Take it out 30 mts before you are ready to cook.

2. Place the beef pieces in a pressure cooker and add 1/4 – 1/2 cup water. Cover and cook for 5 – 6 whistles or until done. Switch off.

3. Remove beef pieces using a slotted spoon and transfer to a large bowl. Reserve the gravy. Add 1/4 tsp turmeric powder, 1 tbsp kashmiri chilly powder, 1 tsp garam masala powder,  1/4 tsp pepper powder, 1 tsp lemon juice and a pinch of salt to the beef pieces. Combine well.

4. Heat around 1/4 cup oil in a pan over medium-high heat. Fry beef pieces until browned on both sides. Do not over fry otherwise they will turn hard. Drain on to a paper towel. Add 1/4 cup oil to the remaining oil in the pan and add 2 – 2.5 cups of thinly sliced onion and a pinch of salt. Saute until onion turns light golden. Add 1.5 tbsp ginger-garlic paste, few curry leaves, 2 slit green chilies and continue to saute until onion turns golden.

5. Add turmeric powder, chilly powder and coriander powder. Continue to cook for a few minutes over low heat until their raw smell completely disappears and oil separates. Add chopped tomatoes, little salt and cook until oil separates. Add 1 – 1.5 tsp garam masala powder and mix well. Now add the reserved beef gravy. Taste-check for salt. Cook until thick. Add the fried beef pieces, 2 tbsp chopped mint and cilantro and mix well. Cook covered for 1 – 2 minutes until the beef pieces are well-coated with the masala. Add a tsp of ghee (optional) and mix well. Switch off the stove.

3. To cook rice –  While the chicken is cooking, soak the jeerakashala rice for around 30 mts.

Heat a large pressure cookeror any heavy-bottomed vessel with 2 – 3 tbsp ghee. Add the whole spices numbered 12. Stir for a few seconds until fragrant. Add sliced onion, garlic paste and cook for a couple of minutes until onion turns transparent. Add drained rice. Cook for a minute. Add 5 cups of hot water, enough salt and bring to a boil. Taste-check for salt, the water should be slightly salty. Add 3 tbsp thinly sliced carrot and pineapple, a tsp of ghee and 2 tbsp chopped cilantro. Cover with lid and cook until steam starts to come out profusely. Put on the whistle(if you are using pressure cooker). Bring  down the heat to low and cook for  2 – 3 minutes. Switch off. Open the lid after 10 minutes. Fluff the cooked rice gently using a fork.

4. To Layer

For layering, you need a cookware which can be put on stove or which is oven-safe.

Smear the base with ghee. Then add half of the beef masala, fried onions, cashews, raisins, cilantro, mint leaves, saffron in water. Now add the rice and repeat the process. Sprinkle some garam masala powder, little saffron water and 1 – 2 tsp ghee on the rice. The top-most layer should be that of rice topped with the items under garnish. You can pour any left-over  gravy over it. Now seal the cookware with an aluminium foil (so that moisture won’t escape), cover with a lid and bake it at 350 F for around 10 – 15 mts (depending on the cookware you use). If you are using stovetop, keep it on a tawa over low flame for around 8 – 10 mts. Set aside for 15 minutes. Manjali Special beef biriyani is ready to serve! Serve with boiled eggs, raita, papad, biriyani chammanthi and lemon pickle.It tastes super-delicious. Enjoy!!

Garam Masala Powder Recipe

Fennel seeds – 2 tbsp

Cloves – 6 – 8

Green cardamom – 5

Cinnamon stick – 1/2 inch

Kus kus / white poppy seeds – 1/2 tsp

Whole black pepper corns – 1/2 tsp

Star anise / thakkolam – 1

Jathi pathri / mace – a small piece

Grind the above spices to a powder in the small jar of a blender or in a coffee grinder. Store in an air-tight container.

Manjali Style Beef Biriyani

Manjali Special Beef Biriyani is a post by Yummy O Yummy

Mixed Vegetable Fry

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Mixed vegetable fry

Ingredients (Serves 5)

1. Ethakka / raw plantain – 1 small, peeled and cut into small pieces

Okra / vendakka – 10 – 12 small or 1/2 – 3/4 cup, cut into medium thick rounds

Carrot – 1 medium, cut into small pieces

Kovakka / ivy gourd – 10, cut into small pieces

Turmeric powder – 1/2 tsp

Salt – To taste

2. Green chilies- 4, slit

Curry leaves – 1 sprig

3. Turmeric powder – 1 pinch

Chilly powder – Around 1 tsp

Salt – Optional

3. Oil – For deep frying

Method

1. Combine all the ingredients numbered 1.

2. Heat oil in a kdai over medium high heat and fry the vegetables until slightly crisp, takes about 10 – 15 minutes. Few minutes before the veggies are ready to be removed, add a few slit green chilies and curry leaves. Fry for a few more minutes. Do not over fry. Using a slotted spoon, transfer the fried vegetables to a bowl lined with paper towel. Remove the paper towel and add a pinch of turmeric powder, chilly powder and salt,while still hot. Add salt, only if required. Toss well. It tastes superb with hot rice.

 

Mixed Vegetable Fry

Mixed Vegetable Fry is a post by Yummy O Yummy

Oats Puttu

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Oats Puttu

Ingredients (Makes 3 chiratta puttu)

1. Oats (plain old fashioned) – 1 cup

Water – As required

Salt – As required

2. Almond meal / flax meal / rice powder – 1 – 1.5 tbsp

3. Grated coconut – 1/2 – 3/4 cup

Method

1. Fill a pressure cooker or puttu kudam with one-half water. Close with its lid and bring to a boil.

2. Coarsely powder the oats in the small jar of a blender and transfer to a large bowl. Mix around 1 cup water with enough salt. Sprinkle water on the oats podi and mix well with your fingers, until the oats becomes moist. Oats flour is sticky compared to rice flour so you can expect many lumps in the moistened oats.  Add it to the small jar of a blender, add 1 tbsp rice flour / almond meal/ flax meal and pulse it a few times. Also for an extra taste, you can add some grated coconut.

2. Put the small steel plate with holes inside the puttu maker mould. Fill the puttu maker/mould with 1 – 2 tbsp grated coconut. Now add the oats powder ( just loosely fill it, do not press). Top with some more grated coconut and repeat until the mould is filled. The top layer should be that of grated coconut. Cover with the lid. Place it on top of the pressure cooker / puttu kudam when steam starts coming out. Steam cook for about 7 – 9 minutes or 4 –5 minutes if you are using chiratta puttu maker, until steam comes profusely through the small holes on top of the puttu maker lid. Take out the mould and invert it into a serving bowl / casserole. You can use a spoon / pappada kambi to push the puttu out of the puttu maker. It tastes best with kadala curry, spicy egg curry, cherupayar/ muthira curry, cherupayar and pappadam, pazham, ghee and pappadam, ethakka varattiyathu, sugar etc.

Tips

1. You can add 1/4 tsp cumin seeds (jeerakam) and 1 – 2 finely chopped shallots while preparing the puttu mix, to give an extra taste and aroma to puttu.

2. If the puttu becomes dry over time, sprinkle some water and mix well with your fingers.

Oats Puttu

Oats Puttu is a post by Yummy O Yummy

Thattukada Style Beef Ularthiyathu With Video

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Thattukada style beef ularthiyathu

Ingredients (Serves 4 – 5)

1. Beef – 1/2 – 3/4 kg, cut into cubes

2. Ginger – 1 inch, roughly chopped

Garlic – 6 large, roughly chopped

Whole pepper corns – 1 – 1.5 tsp

Fennel seeds – 1 – 1.5 tsp

Whole spices – cardamom – 4, cinnamon stick – 1/2 inch, star anise – 1 small, cloves – 5

Turmeric powder – 1/2 tsp

Chilly powder – 2 tsp

Coriander powder – 1 tbsp

Salt – As required

3. Coconut oil – 2 tsp

Onion – 1/2 cup, thinly sliced

Coconut milk  – 1/4 cup

Curry leaves – A few

4. Coconut oil – 3 – 5 tbsp or as required

Onion – 1 large, thinly sliced (makes about 2.5 cups. You can use 25 – 30 sliced shallots instead of onion for extra taste)

Curry leaves – 1 – 2 sprigs

Thenga kothu / coconut tidbits – 1/3 cup

Fennel seeds – 1/2 – 3/4 tsp, crushed in a mortar and pestle

Method

1. Grind all the ingredients numbered 2 in the small jar of a blender. Marinate the beef pieces with this paste. Keep in the refrigerator overnight or for at least 2 hrs. Take t out 30 minutes before cooking.

2. Pressure cook the beef pieces adding 2 tsp coconut oil, 1/2 cup sliced onion, 1/4 cup coconut milk / water and a few curry leaves for 4 – 5 whistles or until completely cooked. Open the cooker after pressure releases or after 15 minutes.

3. Heat coconut oil in a pan over medium-high heat. Add sliced onion/shallots, little salt, curry leaves and thenga kothu/coconut tidbits. Cook until onion turns lightly browned. Add cooked beef pieces along with the gravy. Cook on medium-high flame until moisture is mostly evaporated. Bring down the flame to medium-low and cook for 20 – 25 minutes until beef pieces are roasted well. Add more coconut oil in between, if required. Add 1/2 – 3/4 tsp crushed fennel seeds and cook for 1 – 2 minutes. Switch off the flame. Serve with rice / porotta etc.

Thattukada style beef ularthiyathu

Thattukada Style Beef Ularthiyathu With Video is a post by Yummy O Yummy

Pacha Thakkali Pachadi

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Pacha Thakkali Pachadi

Ingredients (Serves 4)

1. Green tomato – 2, cut into small pieces

Green chilies – 1 – 2, chopped

Curry leaves – A few

Salt – To taste

2. Grated coconut – 1/2 cup

Cumin seeds – 1/4 tsp

Mustard seeds – 1 pinch, crushed

3. Yoghurt – 1/2 cup or as required

4. Coconut oil – 2 tsp + 2 tsp

Mustard seeds – 1/2 tsp

Dried red chilly – 1, broken

Curry leaves – A few

Method

1. Heat 1 – 2 coconut oil in a pan. Add chopped green tomato, little salt and cook for a few minutes until green tomatoes turn soft.

2. Grind coconut with cumin seeds to a fine paste.

3.  Add ground coconut mixture to cooked tomato. Mix well. Cook over low heat for a few minutes. Switch off. Add crushed mustard seeds and mix well. Add yoghurt when it cools down a bit. Mix well. Check for salt.

4.  Heat oil in a small pan. Splutter mustard seeds and fry curry leaves and dried red chilly. Switch off. Pour this over the curry. Keep covered for 10 minutes. Mix well. Serve with rice.

Pacha thakkali Pachadi

Pacha Thakkali Pachadi is a post by Yummy O Yummy

Chicken Coconut Ularthiyathu / Chicken Coconut Roast With Video

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Chicken Coconut Ularthiyathu

Ingredients (Serves 7)

1. Whole chicken – 1.5 kg, cut into small pieces

Turmeric powder – 1/2 tsp

Chilli powder (medium or mildly spicy) – 3 – 4 tsp

Coriander powder – 2 tsp

Garam masala powder – 1 tsp

Salt – As required

2. Grated coconut – 1.5 cup

Onion – 1 large, sliced (You can use shallots instead)

Ginger – 1 – 1.5 inch, roughly chopped

Garlic – 8 – 10 large cloves, roughly chopped

Turmeric powder – 1/4 tsp

Chilli powder – 1 tsp

Coriander powder – 2 tsp

Fennel seeds – 1 tsp

Whole black pepper corns – 1/2 – 3/4 tsp

Garam masala powder – 3/4 tsp

Salt – 1/4 tsp

3. Curry leaves – 2 sprigs

4. Coconut oil –  2  + 2 tbsp

Method

1. Marinate chicken with all the ingredients numbered 1. Set aside for at least 30 minutes or overnight in the refrigerator. Take it out 30 minutes before cooking.

2.  Combine grated coconut with all the other ingredients numbered 2. Transfer this to the small jar of a blender and pulse for 1 – 2 times. It should be coarse in texture. Add this to the chicken and combine well.

2. Heat 1 – 2 tbsp coconut in a heavy bottomed uruli / wide non-stick pan over medium heat. Add the marinated chicken and cook covered for about 15 minutes, stirring once or twice in between, until the chicken oozes water. Now cook this uncovered until all the moisture evaporates. Add 2 tbsp coconut oil and roast the chicken until it turns brown and is completely cooked.It will take about 30 – 45 minute. Serve hot with rice or chapathis.

Chicken Coconut Ularthiyathu

Chicken Coconut Ularthiyathu / Chicken Coconut Roast With Video is a post by Yummy O Yummy


Nadan Vegetable Curry With Video

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Nadan vegetable curry

Here’s my mom’s recipe for Kerala style vegetable curry with coconut milk. Hope you enjoy it as much as we did..

Ingredients (Serves 8 – 10)

1. Coconut oil – 3 – 4 tbsp

2. Mustard seeds – 3/4 tsp

Dried red chilies – 1 – 2, broken

3. Onion – 1 large, thinly sliced and halved

Ginger – 2.5 tsp, thinly sliced

Green chilies – 4  – 5 slit

Curry leaves – 1 sprig

4. Potato – 4 small, cubed

Carrot – 2 medium, cubed

Green beans –  15 – 20, cut into 3/4 inch pieces

Cauliflower – 1 small, cut into medium florets

5. Turmeric powder – 1/2 tsp

Red chilly powder – 3/4 tsp

Coriander powder – 1/2 – 3/4 tsp

Garam masala powder – 2 – 2.5 tsp

6. Thin coconut milk / water – 2 cups

7. Thick coconut milk – 1/2 cup or as required

Sugar – 1 pinch (for extra taste, optional)

8. Salt – To taste

Method

1. Heat coconut oil in a heavy-bottomed vessel. Splutter mustard seeds and fry dried red chilies. Add onion, little salt, ginger, garlic, green chilies and curry leaves. Saute until onion turns translucent.

2. Add potato cubes and stir for 1 minute. Add beans and carrot. Cook for 1 – 2 minutes. Next add cauliflower pieces and salt, to taste. Mix well and cook for a few minutes. Add the spice powders. Mix well. Add thin coconut milk. Mix well. Bring to a boil. Taste-check for salt. Cook covered at medium-low heat for about 10 – 15 minutes until gravy is slightly thick and vegetables are done. If the gravy looks very thin, mash a few potato cubes using the back of a spoon.  Add thick coconut milk and a pinch of sugar, if using. Cook for a minute and switch off. Set aside for 10 minutes. Serve with appam/ idiyappam/ chapathi.

Nadan vegetable curry

Nadan Vegetable Curry With Video is a post by Yummy O Yummy

Vendakka Masala Mezhukkupuratti With Video

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Vendakka masala mezhukkupuratti

Ingredients

1. Okra / vendakka – 30 – 35 small, cut into  1 – 1.5 inch pieces

2. Turmeric powder – 1/2 tsp

    Kashmiri chilly powder – 1/2 – 3/4 tsp

    Coarse ground pepper powder – 1/2 tsp

    Coriander powder – 2 – 3 tsp

    Garam masala powder – 1/2 – 3/4 tsp

    Salt – To taste

    Water – Around 3/4 cups

3. Oil – 1 – 1.5 tbsp

Method

Combine the vendakka pieces and all ingredients numbered 2 in a pan, preferably non-stick. Cook at medium heat stirring occasionally for 6 – 7 minutes until the okra pieces are 3/4th cooked water is almost evaporated. Add 1 – 1.5 tbsp oil. Mix well and cook for 5 – 6 minutes, while stirring occasionally until the masala coats to the okra pieces and is roasted well. Switch off. This delicious okra fry goes extremely well with rice.


Vendakka masala mezhukkupuratti

Vendakka Masala Mezhukkupuratti With Video is a post by Yummy O Yummy

Beefum Kayayum / Beef with Raw Plantain With Video

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Beef and kaya

Ingredients (Serves 5 – 6)

1. Beef (chuck roast / stew pieces) – 400 – 450 gm, cubed

Turmeric powder – 1/2 tsp

Pepper powder – 1/4 tsp

Green chilies – 2, slit

Garlic – 2 – 3 large, chopped

Ginger – 1/2 inch, chopped

Onion – 1/2 cup, sliced

Curry leaves – 1 sprig

Salt – As required

Water – 1/4 cup

2. Ethakka / raw plantain – 1 medium-small / 1.5 cups, peeled and cubed

3. Coconut oil – 2 – 3 tbsp

4. Onion – 1.5 – 2 cups, thinly sliced

Garlic – 2 medium, chopped

Ginger – 3/4 tsp, crushed or chopped

Curry leaves – 1 sprig

5. Turmeric powder – 1/4 tsp

Chilly powder – 1/2 tsp

Coriander powder – 2.5 tsp

Garam masala powder – 3/4 – 1 tsp

Pepper powder – 1/4 – 1/2 tsp

6. Salt – To taste

7. Ghee / coconut oil – 1 tsp

Method

1. Combine beef pieces with the other ingredients numbered 1. Pressure cook for  3 – 4 whistles.  Beef should be almost done. Add raw plantain pieces and cook for 10 – 15 minutes or for 1 whistle until done.

2. Meanwhile heat coconut oil in a pan over medium-high heat. Add sliced onion, garlic, ginger, curry leaves, little salt and saute until light brown. Bring down the heat to low. Add turmeric powder, chilly powder and coriander powder. Mix well and cook for 1 – 2 minutes. Add pepper powder and garam masala powder. Mix well and add the cooked beef along with gravy. Mix well, bring to a boil and cook covered for 5  – 7 minutes over low heat until thick. Add a tsp of ghee/ coconut oil, few curry leaves and mix well. Switch off. Serve with rice and other side-dishes.

Beefum Kayayum

Beefum Kayayum / Beef with Raw Plantain With Video is a post by Yummy O Yummy

Pazham Nirachathu

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Pazham Nirachathu

Ingredients

1. Ethapazham / ripe plantain (avoid using over-ripe plantain) – 3 medium

2. Ghee – 2 – 3 tsp

3. Grated coconut – 3/4 cup

Sugar – 2 tbsp

Cashews – 2 tbsp, chopped

Raisins – 2 tbsp

Cardamom powder – 1 pinch

4. Oil / ghee – 2 tbsp or as needed to shallow fry

5. All purpose flour – 1/4 cup

Salt – 1 pinch

Water – As required to make a thick batter

Method

1. Heat 2 – 3 tsp ghee in a pan over medium heat. Add cashews and raisins and fry until cashews turn golden. Add grated coconut and sugar. Stir for  1 – 2 minutes. Add cardamom powder and mix well. Switch off. Set aside.

2. Peel the plantain and make a deep slit lengthwise. Remove the black seeds inside. (If it’s difficult to remove, then just leave it there.

3. Take about 3 tbsp of the coconut stuffing and gently fill it into the slit made in the plantain. Push the stuffing inside the plantain as much as you can.
4. In a small bowl combine all-purpose flour, salt and enough add water to make a thick batter. Seal the stuffed part of the plantain with this maida batter.

5. Heat 2 tbsp oil/ghee in a pan over medium-low flame. Place the plantain carefully (stuffed part facing downwards). Shallow fry till done and golden in color (you can deep fry instead). Carefully flip the sides in between. Drain them on a kitchen towel. Serve with tea / coffee.

Pazham Nirachathu

 

Pazham Nirachathu is a post by Yummy O Yummy

Parippu / Sadya Parippu Curry – Travancore Sadya Special With Video

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        One cannot even think of having a sadya without parippu. We start off with parippu, pappadam, and ghee. And now, if you think of avoiding pappadam or ghee, then you are making a huge mistake! The taste would never be the same without ghee or pappadam. I know there might be various ways of cooking parippu too, but this is how we prepare it for Sadya. Its simple, nutritious and yummy too!

Sadya Parippu Curry / Parippu

Ingredients (Serves 7)

  1. Spilt green gram dal/ cherrupayar parippu/ mung dal – 3/4 cup (For sadya, its made using whole moong dal/green gram. The green gram is roasted, crushed and outer skins are removed and then it is used to made parippu curry.)
  2. Turmeric powder – 1/8 tsp
  3. Grated coconut – 1/2 – 3/4 cup
  4. Cumin seeds – 1/4 tsp
  5. Garlic – 1 small clove, chopped (Optional. You can avoid this if you are making it for sadya)
  6. Salt – To taste
  7. Curry leaves – 1 sprig
  8. Coconut oil – 1 tbsp (You can add ghee, if you want)

 

Method

1. Dry roast the split mung dal in a 4 liter pressure cooker over medium heat for 5-6 mts, stirring continuously. Set aside to cool a bit. Rinse well. Cook it in the same pressure cooker for 1 or 2 whistles adding turmeric powder, 1 tsp coconut oil and sufficient water ( around 2 cups). You can cook it in a vessel instead of pressure cooker but it will take  a very long time). Open the pressure cooker when the steam releases or after 10 – 15 minutes.  Mash the parippu slightly with the back of a spoon (thavi) . Add enough salt and mix well. If the parippu is very thick in consistency, you can add 1/2 – 1 cup hot water and cook for a few minutes.

2. Meanwhile grind the grated coconut along with cumin seeds and garlic to a very fine paste. Add it to the cooked dal and cook for 3 – 4 minutes. Finally add curry leaves and 2 – 3 tsp coconut oil / ghee. Switch off. Serve this delicious parippu curry with hot rice, pappadam and ghee. In Northern Kerala, parippu is made with toor dal/ thuvara parippu.


Parippu Curry / Sadya Parippu

Sadya Parippu

Parippu / Sadya Parippu Curry – Travancore Sadya Special With Video is a post by Yummy O Yummy

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