Prawn Passion

Ingredients
For marination
Prawns – 250gm
Pepper powder – ½ tsp
Turmeric powder – ½ tsp
Lemon juice – 2tsp
Garlic – 6nos
Ginger – 2pieces
Salt – 1tsp


For gravy
Finely chopped Shallots /Small onion – 8nos
Kashmiri red chilies – 16nos
Cilantro or curry leaves – a few
Vinegar – 3tsp
Cumin seeds – ½ tsp
Ghee – 2tsp
Turmeric powder – ¼ tsp
Garam masala – 1tsp
Heavy whipping cream – 3tsp
Kasthuri methi powder – ½ tsp
Water – ½ cup

How to prepare
=►Remove the seeds and soak kashmiri chilly in 3tsp of vinegar for 1hr.
=►Grind marinating ingredients together and marinate prawns in it.
=►Heat 2tsp of ghee in earthern pot (meen chatti) or pan and put cumin seeds.
=►Add finely chopped shallots, soaked kashmiri chilly, turmeric, garam masala and salt into it.
=►Saute it well and add marinated prawns and 1/2 cup water into it.
=►When it cooks well (the gravy would be thick), add 3tsp of whipping cream and ½ tsp of methi powder.
=►Finely add chopped cilantro or curry leaves and cook it for 1-2min.

Submitting this to Akheela's Food palette series Orange

Methi chapathi / Fennugreek chapathi

Ingredients
Wheat flour – 2 ½ cup
Fresh fenugreek /methi leaves –1 bunch
Sliced ginger – 2tsp
Sliced garlic – 2tsp
Chopped cilantro -1tsp
Chopped curry leaves – 1 ½ tsp
Turmeric powder – ¾ tsp
Cumin seeds – 1tsp
Oil – 3tsp
Ghee -2tsp
Salt -1-1 ½ tsp
Water to make dough

How to prepare
=►Clean and cut fresh fenugreek leaves.
=►Heat 1 ½ tsp of oil in a pan, put cumin seeds and allow it to crack.
=►When it cracks add sliced ginger, curry leaves and garlic into it.
=►Saute it well and add chopped methi leaves , ¼ tsp of turmeric and cilantro into it.
=►Mix it properly and cook it for 1-2min. Switch off the flame.
=►Take a big bowl and put 2 ½ cup of wheat flour, salt and ½ tsp of turmeric.
=►Mix everything well and add enough water to make a dough.
=►Knead it well to make a soft dough (You can add little bit oil for softening).
=►Make a carving in the centre of the dough and put cooked methi and cover it.
=►Then again knead it well to make a smooth dough. Divide into chapathi balls.
=►Press it and cook it on tawa and bursh it with ghee on top.

Pazham nirachathu /Stuffed banana

Pazham nirachathu is another malabar dish and is a part of Ifthar party. This is a very tasty snack with coconut filling and dipped in maida batter. It is a very healthy snack for kids.

Ingredients
Ripe banana /Ethakka – 2nos medium

For fillings
Grated coconut – 5tsp
Sugar -3tsp
Cardamom powder – ¼ tsp
Chopped cashew – 2-3tsp
Raisins – 1tsp
Ghee – 2tsp

To cover the fillings
All purpose flour/ Maida – 4tsp
Rice flour – 2tsp
Salt – a pinch
Water to make thick paste – 2-4tsp

For dipping batter
Maida – ½- ¾ cup
Sugar – 3tsp
Turmeric – ¼ tsp (optional)
Cardamom powder – ¼ tsp
Water – ¼ - ½ cup (to make thick batter to dip banana )
Ghee for frying -3-4tsp

How to prepare
For filling
=►Mix grated coconut, cardamom powder and sugar.
=►Heat 2tsp of ghee in a pan and put above coconut mixture, cashews and raisins.
=►Saute it for 2-3min and leave the mixture to cool down.

To cover the fillings
=►Mix maida (4stp), rice flour, salt along with 2-4tsp of water and make thick paste.

For Making dipping batter
=►Mix together maida ( ½ - ¾ cup), sugar ,turmeric(optional), cardamom powder.
=►And add enough water to make thick batter.

To stuff the banana
=►Make a slit in banana (centre of banana) and another slit between 2inch width as shown in the picture.
=►separate that Piece from the banana and put filling mixture into that (2-3tsp) and cover it with the same piece what we took before.
=►Then seal the gap with thick maida paste.
=►Now dip whole banana in batter and fry it very well.

Ayala muluku curry /Mackrael curry

Ingredients
Ayala / Mackrael - ½ kg
Finely chopped onion – 1 ½ cups
Tamarind – one small ball like gooseberry
Sliced tomato – ¼ cup
Sliced ginger – 1 ½ tsp
Sliced garlic – 1 ½ tsp
Sliced green chilies – 2nos
Chopped curry leaves – 2 ½ tsp
Turmeric powder – ½ tsp
Kashmiri chilly powder – 2tsp
Coriander powder – ½ tsp
Fenugreek seeds – 1tsp
Oil – 4tsp
Coconut oil - 2tsp
Salt to taste




How to prepare
=►Clean and cut fish into medium size pieces.
=►Soak tamarind in half cup of water and keep it aside.
=►Heat 4tsp of oil in a earthern pot ( meen chatti) or pan and put fenugreek seeds.
=►When it cracks add sliced ginger, garlic, green chilies and curry leaves into it.
=►Saute it well till the raw smell of garlic goes off.
=►Next add sliced onion and salt into it.
=►Saute it till the onion turns light brown color. Add turmeric, chilly, coriander powder
and sliced tomatoes into it.
=►Mix it properly unitl the tomatoes gets completely mixed into it.
=►Then put ½ cup tamarind juice into it. Allow it to cook for 3-5min.
=►When the tamarind boile nicely put cut fish pieces into it.
=►If you want more gravy ,add ½ cup of water into it.
=►Allow it to cook for 15-20 min on sim flame.
=►When it cooks well switch off the flame.
=►Pour 1-2tsp of coconut oil on this curry and garnish with curry leaves.

Note - Instead of tamarind we can use kudam puli also.

Rotti pathiri

This is a thick version of pathiri which is very famous in Malabar region and finds a prominent place in Ramdan party. It is made with slightly roasted rice powder(pachari) mixed with shallots, crushed fennel seeds and coconut.

Ingredients
Slightly Roasted Rice powder -1cup
Crushed fennel (jeerakam) – 1tsp
Grated coconut – ½ cup
Coconut slices(thenga kothu) – 3-4tsp
Sliced shallots(small onion) – ¼ cup
Salt to taste
Water - 1cup+5-8tsp
Oil - 5-6tsp

How to prepare
=►Boil one cup of water & salt in a wide pan.
=►When it boils add 1cup of rice powder little by little and keep on stiring. Mix it well and switch off the flame.
=►Next add crushed fennel, grated coconut, sliced shallots, 2tsp of oil and coconut slices.
=►Mix it well and cover it with a lid. Leave it for 8-10min.



=►Once the dough is slightly cool ,take it on flat surface and knead it well like chapathi dough.
=►Divide the dough into small balls (like chapathi dough balls).
=►Put little bit oil in your hand, place the dough balls and press it nicely.
=►Press it untill it get the shape of small bangle and the thickness should be 1-1 1/2 inch.
=►Heat 2tsp of oil in a skillet, fry it untill light brown color appear on both sides.
=►Rotti pathiri is ready. This goes with any non-veg curry or sweet coconutmilk.


Note- You can put dough on a bangle or any round shape material to get a good shaped rotti pathiri.

Fried Bitter gourd rings / pavakka rings

Ingredients
Bitter gourd – 2 nos
Oil – 4tsp for deep frying

For grinding & marination
Sliced Shallots /small onion – 3 nos
Sliced ginger – 1 ½ tsp
Sliced garlic – 1 ½ tsp
Curry leaves - a few
Chilly powder – 1 ½ tsp
Pepper powder - 1/2 tsp
Turmeric powder – ¼ tsp
Salt to taste
Water – 2-4tsp





Steps.



How to prepare
=►Cut bitter gourd to thin round rings (with seeds).
=►Grind together all marinating ingredients well.
=►Apply this paste on each bitter gourd rings and marinte for 30min.
=►Heat 4tsp of oil in nonstick pan and put bitter gourd rings into it.
=►Fry (deep fry) it well and serve hot with plain rice.

This participates in Vegetable Marathon - Bitter Gourd, hosted by Nithu and started by Silpa

Beetroot pakovada

This is a very easy to prepare tea time snack which can be best enjoyed over a cup of hot tea. This is nutritious and looks very colorful. It’s a better way to serve to children who don’t eat beetroot.

Ingredients
Beetroot – 1medium size
Ginger- garlic paste – 2tsp
Green chilies – 2nos (optional)
Besan/ kadala podi - 1cup
Turmeric powder – ¼ tsp
Chilly powder – 2tsp
Garam masala – ½ tsp
Finely chopped curry leaves – 1-2tsp
Oil – ½ cup (for deep frying)

Water- 2 cups
Salt to taste

How to prepare
=► Peel the skin and boil beetroot in enough water and grate it well.
=► Take a bowl mix all ingredients (except oil) along with little water.
=► Coat grated beetroot with besan mixture.
=► Heat oil in a pan, take a spoon full of mixture and put into hot oil.
=► Fry it (deep fry) each pieces very well and serve hot with ketchup.

Mango Ice-cream

I love mango a lot and mango ice creams and khulfis are my favorite. I used to think a lot of making mango ice creams and at last got some good methods from net.

Ingredients
Mango puree – 1cup (You can get this from any Indian store)
Condensed milk – ½ - ¾ cup
Heavy whipping cream – ¾ -1 cup
Honey – 2tsp (optional)

How to prepare
=► Take a bowl put heavy whipping cream and whip it well either by hand or
electric mixer (This is to get good thick cream).
=►Then add condensed milk, mango puree and honey (optional) into it.
=► Mix it well and pour to glass vessel and cover it with lid.
=► Keep it in freezer for 5-6 hr. Serve as a dessert.
=► Add cherry or any other decorative things to give it a party look.


Note- If you have mangoes then you can make the puree by taking the mango pulp and adding sugar to it. Make sure that you filter it to get only the pulp.

Submitting this to Akheela's Food palette series Orange

Bitter gourd curry /pavakka curry

Bitter gourd is not usually a popular vegetable but certain preparations make it easy to go with. This is made with bitter gourd and fried coconut. Tamarind juice is added to this which gives a sour taste and that goes very well with the bitter taste of bitter gourd. This recipe was given to me by my friend Deepthi. This goes very well with rice.

Ingredients
Bitter gourd – 2nos (small size)
Lengthwise sliced onion – 1no
Sliced tomato – 2tsp (optional)
Ginger and garlic paste – 2tsp
Curry leaves – a few
Tamarind – one small ball like gooseberry
Mustard seeds – ½ tsp
Turmeric – ½ tsp
Kashmiri chilly powder – 2tsp
Coriander powder – 1tsp
Oil – 2tsp

For grinding
Grated coconut – 4tsp
Sliced shallots / small onion – 4tsp
Oil – ½ tsp

How to prepare
=►Clean and cut bitter gourd into small pieces.
=►Add little bit salt into it and mix it well and leave it for ½ an hour…
=►Soak tamarind in ½ cup of water and make juice.
=►Heat ½ tsp oil in a pan, add grated coconut and shallots into it.
=►Fry it till the coconut turns light brown color and grind it well.

=►Heat 2tsp of oil in pan, put mustard seeds allow it to crack.
=►When it cracks add ginger-garlic paste, curry leaves and sauté it well.
=►Add sliced onion and tomato (optional) into it and fry it well
=►Then add bitter gourd pieces and sauté it well.
=►Add turmeric, chilly and coriander powder into it.
=►Allow it to cook for 3-5 min on medium flame.
=►Add tamarind juice and cook for 4-5min.
=►Finely add grinded coconut paste into it and allow it to boil for 1-2min.
=►Switch off the flame. It goes well with plain rice.

This participates in Vegetable Marathon - Bitter Gourd, hosted by Nithu and started by Silpa.

Meen mulaku curry / Red fish curry

This is a traditional red fish curry from Kerala, it is called as mullaku charu which means red chilly curry. It is very spicy and hot and is fragrant with curry leaves. You can increase or reduce the amount of chilly powder to control the spice level. This is very healthier than the fried fish and can be had with chappatis or Rice. This can be made with small fish, but i used here tilapia fillets.









Ingredients
Fish – ½ kg
Tamarind – small ball like gooseberry)
Sliced garlic – 1 ½ tsp
Sliced ginger – 1 ½ tsp
Chopped green chilies – 1 tsp
Curry leaves or cilantro – a few
Coconut oil – 1 ½ tsp
Salt to taste

For grinding
Shallots/ small onion – 6nos
Turmeric powder – ¼ tsp
Kashmiri chilly powder – 2tsp


How to prepare
=►Clean and cut fish into medium size pieces.
=►Soak tamarind ball in 1/2cup of water and make juice.
=►Grind shallots along with turmeric and chilly powder.
=►Heat a pan, put 1/2 cup of tamarind juice along with grinded paste.
=►Add sliced garlic, ginger, green chilies and salt into it.
=►Allow it to boil for 3-5min on medium flame.
=►When it boils well add fish pieces into it.
=►Cover it with lid and cook it for 5-10 min (It depends on fish pieces).
=►When it cooks well switch off the flame.
=►Put Curry leaves or cilantro and coconut oil into it.

Varutharacha meen curry /Fish curry with fried coconut

This is a spicy fish curry made with fried coconut. People who like sour taste will surely like this recipe. This can be made with any big fish. This dish is more popular in southern Kerala.

Ingredients
Fish – 1/2 kg
Turmeric powder – ¼ tsp
Kashmiri chilly powder – 2tsp
Corinader powder – 1 tsp
Tamarind – one small ball like gooseberry
Coconut oil – 1tsp
Sliced green chilies - 1/2 tsp
Curry leaves a few
Salt to taste

For grinding
Grated Coconut – ½ cup

Sliced shallots (small onion) - 3tsp
Oil -1 tsp

How to prepare
=►Clean and cut fish into medium size pieces.
=►Soak tamarind in water and make tamarind juice and keep it aside.
=►Heat 1tsp of oil in a pan, add coconut and sliced shallots into it.
=►Fry it till the coconut turns light brown and grind it well (no need for more water).
=►Heat the same pan(sim flame) put chiilly and coriander powder and saute it(1-2min).

=►Boil tamarind juice in a pan along with turmeric, green chilies and salt.
=►Allow it cook for 5-6 min on medium flame, add fish pieces, chilly and coriander
powder into it.
=►When the fish pieces cooks well pour grinded coconut paste into it.
=►Mix it well (make sure that the fish pieces do not get broken) and

cook it for 2-4min and switch off the flame.
=►Finely pour 1 tsp of coconut oil and curry leaves into it.

Chowari payasam / Pal Vazhakkka

This is a special payasam mainly made for Ramadan time. To make it a solid pudding it is kept in refrigerator for 15-30min.


Ingredients
Chowari / Sabudana/ Tapioca balls – ¾ cup
Milk – 2 ½ cups
Condensed milk – 2tsp (optional)
Ripe banana or Robust banana – 1no (cut into small pieces)
Sugar – ¼ cup
Cashew – as reqd
Ghee – 2tsp

How to prepare
=►Soak chowari in hot water for 10-15min.
=►Boil 2 ½ cups of milk in a pan on medium flame.
=►When it boils add soaked chowari into it.
=►Cook it well, then add sugar and condensed milk(optional).
=►Mix it well and switch off the flame.
=►Heat 2tsp of oil in a pan put cashew and fry it well.
=►Add ripe banana pieces into it and sauté it and switch off the flame.
=► Add fried cashew & banana pieces into the chowari payasam.

Egg Masala with sliced coconut

Ingredients
Egg – 3nos
Lengthwise sliced onion – 1 ½ cup
Ginger sliced – ½ tsp
Garlic sliced – ½ tsp
Green chilly – 2nos
Sliced coconut /Thengha kothu – ½ cup
Curry leaves – a few
Turmeric powder – ¼ tsp
Chilly powder – 1 tsp
Garam masala powder – ½ tsp
Chopped cilantro for garnishing
Oil – 3tsp
Water – 3tsp
Salt to taste


How to prepare
=►Boil three eggs with enough water and cut into pieces (lengthwise).
=►Heat 3tsp of oil in a pan, add sliced onion and salt into it.
=►Fry it well till the onion becomes golden brown.
=►Add sliced ginger, garlic, curry leaves and green chilies into it.
=►Saute it well till the raw smell of garlic goes off.
=►Add sliced coconut, turmeric, chilly powder and garam masala into it.
=►Saute it well ( 2-3min) and add 3 tsp of water into it.
=►Put egg pieces into above mixture and mix it (make sure that egg do not break) .
=►Switch off the flame and garnish with chopped cilantro.

Pavakka thoran /Bitter gourd stir fry

Ingredients
Bitter gourd /pavakka - 2nos (chopped into small pieces)
Mustard seeds – ½ tsp
Turmeric powder –¼ tsp
Green chilies – 2nos
Sliced shallots – ¼ cup
Dry red chilly -1
Curry leaves – a few
Grated coconut – 4tsp
Coconut Oil – 3tsp









How to prepare
=►Mix chopped bitter gourd with 1tsp of coconut oil, sliced shallots, grated coconut,
green chilies, salt and turmeric powder and keep it aside for 5-10min.
=►Heat 2tsp of oil in a pan and add mustard seeds.
=►When it cracks add dry red chilly and curry leaves along with chopped bitter gourd mixture.
=►Close it with a lid and allow it to cook for 8-10min on medium flame.
=►Thoran is ready to be served with rice.

This participates in Vegetable Marathon - Bitter Gourd, hosted by Nithu and started by Silpa.

Malabar Chicken Biriyani

This is the most popular Indian non-veg rice dish. There are different methods to prepare this dish. The below recipe is very easy and popular one.

Ingredients

For Marination
Chicken – 1kg (Cut into med-large pieces)
Curd – ½ cup
Lemon juice – 1tsp
Turmeric powder – ¼ tsp
Chilly powder – 2 tsp
Coriander powder – 2tsp
Garam masala – 1tsp
Finely chopped cilantro
Lengthwise sliced onion – 2cups
Sliced tomato – ½ cup
Sliced green chilies – 1tsp
Ginger & garlic paste – 1tsp

For making rice
Basmati rice – 2 ½ cup
Turmeric powder – a pinch
Salt – ½ tsp
Cloves, Cardamom, Bay leaves, Cinnamon- a few
Fennel seeds – ¼ tsp
Water – 8 cup
Ghee – 2-3tsp

For garnishing
Cashew & raisins -3-4tsp
Sliced onion – 1cup
Chopped cilantro

For making gravy
Lengthwise sliced onion – 2cups
Ginger & garlic paste – 2tsp
Sliced tomato – 1no
Turmeric powder – ½ tsp
Chilly powder – 2tsp
Coriander powder – 2tsp
Garam masala – 1tsp
Biriyani masala powder – 2tsp
Oil – 4tsp
Ghee – 4tsp
Finely chopped cilantro
Mint leaves – a few

How to prepare
=►Mix together all above mentioned Marination ingredients.
=►Add chicken pieces into the above mixture and marinate well. Keep it aside for 1hour.

Making Rice
=►Soak basmati rice for 15-30min.
=►Heat 1tsp of ghee in a pan, add cashews, raisins, 1 cup of onion into it. Fry it and keep it aside.
=►In to the same pan add one more tsp of ghee and put cardamom, fennel seeds, cinnamon, cloves and bay leaves. Saute it well and slow down the flame.
=►Then add 8 cups of water, ½ tsp of salt and a pinch of turmeric into it.
=►Allow it to boil on medium flame and add 2 cup of basmati rice into it.
=►When it cooks 90% then switch off the flame and gently drain the water from the rice and keep it aside.

Steps.

Making Gravy
=►Heat 4tsp of oil in a pan, add ginger & garlic paste into it and sauté it well until the raw smell of garlic goes.
=►Add 2cups of onion into it and fry it well until it becomes golden brown.
=►Add sliced tomato, Turmeric powder ( ½ tsp),Chilly powder (2tsp), Coriander powder (2tsp),Garam masala ( 1tsp) and Biriyani masala powder (2tsp) and mix it properly.
=►Add marinated chicken into it and mix well.
=►Allow the chicken to cook well on medium flame until all water is absorbed and chicken pieces are coated with gravy.
=►Gently increase the heat (high) and add 2tsp of ghee into it.
=►Put cooked rice, chopped cilantro, mint leaves and 2tsp of ghee on this chicken gravy and
and cover it with aluminium foil & lid.
=►Reduce the flame (sim) and allow it to cook for 1-2 min on sim flame.
=►Switch off the flame. After 1 hour remove the aluminium foil from the vessal.
=►Spicy biriyani is ready. Garnish with fried onion, cashew, raisins and chopped cilantro.

Coconut Halwa

This is an easy to prepare dish and very sweet in taste. Children will surely like this one. If you don’t have much time and don’t know what dessert to prepare for any party—you can try this recipe.
Ingredients
Grated coconut – ½ cup
Jaggery /Sharkkara – 4-5 cubes
Cardamom powder – ¼ tsp
Melted ghee – 1tsp
Water – ½ cup























How to prepare
=►Boil ½ cup water along with jaggery and make a thick liquid.
=►When it becomes thick add grated coconut, cardamom powder and ghee.
=►Saute it well for 3-4 min on medium flame.
=►When the mixture turns very tight, switch off the flame.
=►Transfer to plate (add little bit ghee on plate.
=► Spread it evenly and keep it in refrigerator for less than 1hour.
=►Take outside and cut it into small pieces.