Chili pepper

All posts tagged Chili pepper

Chicken Chukka

Posted by veeenajan on June 23, 2013
Posted in: Bachelors Recipes, chicken, kerala ruchi, Mother`s Special, Non Vegetarian Dishes, Taste of Kerala. Tagged: , , , , , , . 6 Comments

Ingredients

Chicken Chukka

Chicken Chukka

Chicken -1 kg

Tomato-5 (medium)

Onion-4

Onion-2 for frying

Small onion-250gms

Green chilli-4

Kashmiri chilli powder-11/2tsp

Red chilli powder-1/2tsp

Coriander powder -1tbsp

Garam masala-1/2tsp

Crushed Pepper-1tbsp

Salt-to taste

Ginger-garlic paste -2tbsp

Curry leaves-3 strings

Oil -2tbsp

Oil -for frying

Chicken Chukka

Chicken Chukka

Method

Cut chicken in to medium pieces ..Wash thoroughly and keep aside

Heat oil in a kadai and fry onion slices till it become light golden colour ..

Remove from the oil and transfer to a kitchen tissue

Then heat 2 tbsp of oil (if u want u can use the same oil  in we fried onion)

To this add ginger -garlic paste and saute for 2 minutes in low flame ..

Then add onion slices (4) and small onion (cut each into 2 ),green chilli slits and curry leaves (2 strings) along with salt ..

Saute till the onion become light brown shade ..

To this add all the powders and saut until the raw smell goes ..

At this stage add tomato slices and mix well ..

Close the pan and cook well in low flame (stir occasionally )

When it cooked well open the lid and add 1/4 cup of water and cook until u see oil coming out from it ..

At this point add chicken along with half portion of fried onion and half of crushed pepper ..

Mix well  ,close the kadai and cook in medium flame ..

Occasionally open the kdai and stir well ..

Cook until the chicken is done well ..

Check the salt ,add if needed .. Finally add remaining crushed pepper(check the spice level b4 adding )  and fried onion  ..Mix well

Then roast the chicken in low flame until all the masala is well coated in the chicken ..If u want u can roast more ..

So the yummy d easy chicken chukka is ready to serve …

Chicken Chukka

Chicken Chukka

Love 

🙂

Veena

Fish Pickle / Meen Achar

Posted by veeenajan on March 7, 2013
Posted in: kerala ruchi, Mother`s Special, Non Vegetarian Dishes, pickle, seafood, Taste of Kerala. Tagged: , , , , , , , , , , , , , , , . 7 Comments

Ingredients

Fish Pickle/Meen Achar

Fish Pickle/Meen Achar

King Fish/Neymeen-750gm

Sardines/mathi-10 small (opt)

Ginger-1 big piece

Garlic-20 cloves

Green Chilli-10

Curry leaves-4 strings

Chilli Powder(Mulaku podi)-3 1/2tbsp

Turmeric powder(Manjal Podi)-1tsp

Fenugreek Powder(Uluva)-1/4tsp

Asafoetida  Powder(kayam)-1/4tsp

Salt-

Vinegar-little more than 1 cup

Water-4 cup(hot)

Sesame Oil- 4tbsp

Mustard seeds-1/4tsp

Fenugreek Seeds-1/4tsp

Whole Dry Red Chilli-3(slits)

Fish Pickle/Meen Achar

Fish Pickle/Meen Achar

For Marination

Chilli Powder-2tbsp

Turmeric Powder-1tsp

Vinegar-1tbsp

Salt-

Oil – for frying

Fish Pickle/Meen Achar

Fish Pickle/Meen Achar

Method

Clean and wash the fish pieces ..

Cut king fish(flesh only) and sardine into small pieces..

Wash again and drain them ..

Then marinate them with chilli powder,turmeric powder,vinegar and salt ..

Keep it for minimum 1 hour

Then shallow fry the fish pieces in 5-6 batches till the pieces becomes crisp ..

Keep aside ..

Heat sesame oil in a pan,splutter mustard seeds,dry red chilli and fenugreek seeds one by one

Then saute  ginger ,garlic ,green chilli and curry leaves ..

When it become light golden colour take off the pan from the heat and add chilli powder,turmeric powder,asafoetida powder and fenugreek powder ..

Then saute for few seconds in a very low flame until the raw smell of the powders go..

Then to this add salt ,vinegar and water ..

Boil well..To this add fried fish pieces and  cook for 10 minutes in medium flame …

Check the gravy ..if u find some taste is missing adjust according to ur taste (Salt,vinegar ,chilli )

The spice is purely depending up on each person ..So choose ur spice level individually .. I love spicy food but my friends are not able to afford my food coz of that 😉 So don`t blame in that matter k 🙂

So use the pickle after 2 weeks .. Keep in an airtight container …

In the very  first day if u feel the sourness and spice is more ,don`t worry it will subside after few weeks .. By that time the fish pieces will absorb all the flavours will be very soft ..

When I made fish pickle for the very first time ,me only used king fish ,as I don`t eat fish no idea about its taste 🙂

So when I gave sample to my hus he said everything is there but except the fish flavour (as king fish is not having that much fish flavour )..That moment I decided to add some sardines  along with this neymeen for the additional flavour and it worked well .. Thats y I said sardines are the optional ingredient.. Its not a must ..

So make it ,taste it, enjoy it and don`t forget to leave ur valuable comments and suggestions 😉

Fish Pickle/Meen Achar

Fish Pickle/Meen Achar

Note :

U may also like

Mathi Achar/SardinePickle

Mathi Achar/SardinePickle

Chemmen Achar/Shrimp/Prawns Pickle

Chemmen Achar/Shrimp/Prawns Pickle

Love

🙂

Veena

Vazhuthinaga(Brinjal) Pollichathu

Posted by veeenajan on February 28, 2012
Posted in: Baking, kerala ruchi, Mother`s Special, starter, Taste of Kerala, vegetable dishes. Tagged: , , , , , , , , , , . 3 Comments

Ingredients

Brinjal fry/vazhuthinanga pollichathu

Brinja(Egg plant)l-1

Small onions-25nos

or

Big onion -3medium

Ginger-1 small piece

Garlic-2 pods

Curry leaves-1 string

Pepper-10

Chilly powder-1/4tsp

Turmeric powder-1/2tsp

Green chilly-1

Tomato-1 big

Salt – to taste

Thick coconut milk-1/4 cup

Coconut Oil-for frying

For Marination

Chilly powder-1/4tsp

Turmeric powder-1/4tsp

Salt-to taste

vazhuthinaga pollichathu

Method

Take one big brinjal and cut lengthwise.(take middle  portion into 2 thick pieces.)

Marinate with chilly powder,turmeric powder and salt for 1 hour.

Make  a fine paste of pepper ,ginger ,garlic ,chilli powder,green chilli,turmeric powder ,curry leaves

Heat a pan.Saute onions ..When it become light golden colour add ground paste and saute for 3-4 minutes in low flame or until the raw smell of the masala goes ..

 

Now add chopped tomato and salt..Saute till the tomatoes are done..

Finally add coconut milk.Mix well and remove from the fire and keep aside

After one hour shallow fry the marinated brinjal pieces.

Take clean banana leaf..Slightly smoke the leaf over the flame.If u don’t have banana leaf u can use aluminium  foil or baking paper.Put  small portion of onion gravy in the leaf and keep the brinjal fry  and top it with another portion of the gravy…Again do the same for the rest of the pieces ..Wrap the brinjal by folding the leaf.

Heat a nonstick pan .Place these banana wraps and cook well both sides in low flame .about 20 minutes.

U can change the spice according to ur convenience

Love

🙂

Veena