Chili powder

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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

Pav-Bhaji

Posted by veeenajan on March 22, 2013
Posted in: Baking, bread, Breakfast, Kids Special, Mother`s Special, tea time snacks, vegetable dishes. Tagged: , , , , , , , , . 2 Comments

Ingredients 

Pav - Bhaji

Pav – Bhaji

Potato-2

Cauliflower-1/2cup

Green peas-1/4cup

Capsicum -1/4cup

Pav Bhaji masala-1tbsp

Big Onion-2(finely chopped)

Ginger-garlic paste-1 1/2 tbsp

Chilli powder-1/4tsp

Green chilli-1

Tomato-2

Salt-to taste

Butter-1tsp

Oil-1tbsp

Coriander leaves-handful

Water-4 cup

Pav - Bhaji

Pav – Bhaji

Method

 

Peel and wash potatoes ,green peas,capsicum and cauliflower ..

Cook these vegetables by adding salt and water ..2 whistle is enough ..

Mash these vegetables using back of a ladle ..

Heat oil in a nonstick pan..

Add onion,green chilli  and ginger-garlic paste ..add salt and mix ..

Saute until the onion becomes golden colour.

Then to this add chilli powder and bhaji masala..

Saute till the raw smell goes ..

Then add finely chopped tomatoes and close the pan and cook for 5 minutes in medium heat ..

Then open the lid and cook till the oil appears in the top…

To this add mashed vegetables..Mix and mash everything together …

Then add good quantity of chopped coriander leaves and butter ..

Add hot water to this mix and allow to boil for 10 minutes in medium heat ..

Check the salt .. Finally garnish with some more coriander leaves ,chopped onion and lemon wedges ..

Serve with Pav ..if u want u can cut the pav into equal part and spread some butter and roast for few seconds…

So the delicious pav bhaji is ready  to serve …

Note : Try to buy north indian bhaji masala than kerala bhaji masala 😉

If u want u can add carrot ,beans etc ..

Pav - Bhaji

Pav – Bhaji

Love

🙂

Veena

Thakkali Vazhattiyathu

Posted by veeenajan on March 6, 2013
Posted in: chammanthi, kerala ruchi, Mother`s Special, Taste of Kerala, vegetable dishes. Tagged: , , , , , , , , , , . Leave a comment

Ingredients

tomato fry/roast

tomato fry/roast

Tomato-4 medium

Big onion-1 big

Ginger-1 small piece

Curry leaves-1 string

Chilli powder-1/4tsp

Green chilli-2 (chopped)

Salt–

Turmeric powder-pinch

Coconut Oil-1 tbsp

Mustard seeds-1/4tsp

thakkali vazhattiyathu

Method

Heat oil and splutter mustard seeds..

Then add chopped onion,ginger ,green chilli,salt and curry leaves ..

Saute  them till the onion become soft ..

Then add turmeric powder and chilli powder ..

Saute till the raw smell goes ..

Finally add chopped tomato..

Mix well and close the pan and cook for 5 minutes stirring occasionally in medium flame ..

Then open the lid and cook until the raw smell goes ..

Then sprinkle 1 tsp of coconut oil and few curry leaves and close the pan for 5 minutes ..

Then serve with rice ,dosa,chapati…

Its a quick and simple recipe and best combination with rice ..If u feel so lazy to cook a complicated dish for lunch try this 🙂 A nadan dish without much ingredients and my amma`s one of the easiest recipe.. 🙂

Note : if u want u can add garam masala and coriander powder to make more flavourful for chapathi ..

tomato fry/tomato roast

Love

🙂

Veena

Thani Nadan Chemmeen Manga Curry

Posted by veeenajan on May 17, 2012
Posted in: kerala ruchi, Mother`s Special, Non Vegetarian Dishes, prawns, seafood, Taste of Kerala. Tagged: , , , , , , , , , . 5 Comments

Ingredients

Prawns(Chemmeen)-1/2kg

Raw Mango(Pacha Manga)-2

Chilly Powder(Mulaku Podi)-11/2tbsp

Turmeric Powder(Manjal Podi)-3/4tsp

Green Chilly(Pacha mulaku)-2(slits)

Ginger(Inchi)-1 medium piece

Small onion(Cheriya ulli)-4

Salt-to taste

Curry leaves(curryveppila)-2 springs

Coconut milk-3 1/2cup (1 1/2 coconut)

Seasoning

Small onion-3(slices)

Curry leaves-few

Coconut oil-1tbsp

Method

De-vein ,clean and wash prawns properly.

If the prawns are big ,then u can cut each prawn into 2 ..

Here I am getting big type .

Cut the mango into medium pieces.

Crush ginger and onion.

In a kadai combine crushed onion- ginger mix,prawns,chilly powder,turmeric powder,green chilly,salt ,curry leaves and coconut milk .Mix well.

Cook till the prawns are half done in medium heat .Stirring occasionally .Otherwise there is a chance of getting coconut milk curdle .

Now add the mango pieces and cook. (if u add the mango pieces in the beginning itself ,then the pieces will be overcooked )

Cook till the oil began to separate .

If u find the curry to be very thick, u can add boiled water  and cook for few more minutes to make the required consistency ..

Finally season with onion and curry leaves .Mix well.

Close the kadai for 10 minutes and serve with rice or dish of ur choice

Very very simple but delicious curry is ready in few minutes .. 🙂

Note :

The spice and sourness depends upon the kind of chilly powder and mango u use.

So change the amount of chilly and mango according to ur taste..

For prawn curry smaller prawns are more tastier than big one  ..U can find my other prawns recipes too

Click the link below

Special  Simple Prawns Roast /My Grandma`s Recipe

Tiger Prawn Roast

Love

🙂

Veena

Simple Pacha Manga Curry

Posted by veeenajan on May 15, 2012
Posted in: kerala ruchi, Mother`s Special, Taste of Kerala, vegetable dishes. Tagged: , , , , , , , , . 1 Comment

Ingredients

Raw Mango-1

Thick Coconut Milk-of 1

Ginger(Inchi)-1/4tsp

Green chilly(pacha mulaku)-1 minced

Curry leaves(curry veppila)-few

Mustard seeds(kaduku)-1/2tsp

Coconut oil(velichenna)-1tbsp

Chilly powder(mulaku podi)-1/4tsp

Turmeric powder(manjal podi)-less than 1/4tsp

Coriander powder(malli podi)-1tsp

Salt -to taste

Water-1/2cup

Method

 

Wash and peel the mango..Mince them(kothi ariyuka)

Heat coconut oil,splutter mustard seeds,then add green chilly,curry leaves ,ginger .

Saute for 1 minute in low flame .

Then add turmeric powder,chilly powder and coriander powder one by one .

Saute for 10 seconds .

Now add minced mango and salt .

Saute for 3 minutes in medium flame.

Then add water ,let it boil .

Finally add thick coconut milk

Stir well and cook for 1 minute by stirring continuously.

So the very easy and tasty Manga curry is ready to serve ..

Best combination with rice,kanji ,vishu katta etc…..

Love

🙂

Veena

 

Easy Mango Pickle/Manga Achar

Posted by veeenajan on May 9, 2012
Posted in: chammanthi, chutney, kerala ruchi, Mother`s Special, pickle, sadya special, Taste of Kerala. Tagged: , , , , , , , , . 3 Comments

Ingredients

  1. Raw mango-6
  2. Chilly Powder-3tbsp
  3. Turmeric powder-1tsp
  4. Mustard -1/2 tsp
  5. Asafoetida powder(kayam)-1/4tsp
  6. Fenugreek Powder(uluva)-1/4tsp
  7. Salt-needed
  8. Sugar-1/2tsp
  9. Sesame  Oil/nallenna-5tbsp
  10. Vinegar-more than 1/4 cup
  11. Garlic-10 pods(julienned)
  12. Green chilly-4(minced)
  13. Curry leaves-2 springs
  14. Split mustard seeds(kaduku parippu)-1/2tsp
  15. Boiled and cooled Water-1cup

Method

  • Choose good raw mangoes.
  • Wash well and cut into small pieces.
  • To this add 2tbsp of salt and mix well with hand.
  • Keep aside for 2-3 hours

  • In a kadai heat oil,splutter mustard seeds ,then throw in  curry leaves ,garlic  and green chillies.
  • Fry them for few seconds  .Lower the flame ..
  • To this  add chilly powder,turmeric powder ,asafoetida powder and fenugreek powder .Mix well .
  • Saute till the raw smell goes.
  • Very careful while doing this ,don’t burn the powders .
  • Now add water and vinegar ..Boil well (add vinegar depending up on the quantity and quality of mangoes )
  • Switch off the flame ..After cooling down add mango pieces ..Mix well ..
  • Check the salt.
  • Store this easy spicy mango pickle in a glass bottle.
  • Close the lid tightly.
  • Can use after few days ..

Note: If ur mango is too sour u can add 1/4tsp of sugar ..If u are in hurry then u can  cook the mango pieces .. . Add one tbsp of sesame oil (heat and cooled) in the top to avoid fungus .. So it will take time but tastes great .. My amma use to do this way …

Love

🙂

Veena

Easy Chicken Roast/Malabar-Thirur Style

Posted by veeenajan on May 7, 2012
Posted in: chicken, kerala ruchi, Kids Special, Mother`s Special, Non Vegetarian Dishes, Taste of Kerala. Tagged: , , , , , , , , , , . 2 Comments

Ingredients

Chicken-3/4kg

Tomato-2

Small Onion-1/2kg

Ginger-garlic Paste-2tbsp

Roasted Chilly Powder-2tbsp

Turmeric powder-1tsp

Green chilly-3

Coconut Oil-34tbsp

Salt-to taste

Curry leaves-plenty of

Method

Cut the chicken into small pieces.

Wash well and keep aside.

Cut each small onion into 4-5 pieces

In a vessel mix all the ingredients except tomato ,that is sliced small onions,green chilly slits,ginger-garlic paste,salt,coconut oil,curry leaves,chilly powder and turmeric powder.Mix well with hand.

Then to add chicken pieces and mix well .

Keep this aside for minimum half an hour.

Then heat a non stick kadai  and  add this marinated chicken .

Close the kadai and cook in medium flame .

No need to add water .

Stir occasionally.

When its 3/4th done ,add tomato pieces and cook

When the chicken is fully cooked then open the kadai and roast the chicken till the oil comes out .

Finally add some more curry leaves and serve with chapty ,nan etc of ur choice

So the simple but yummy chicken roast is ready

Love

🙂

Veena

Chakka Erissery

Posted by veeenajan on April 15, 2012
Posted in: kerala ruchi, Mother`s Special, sadya special, Taste of Kerala, vegetable dishes. Tagged: , , , , , , , , , , , . 4 Comments

Ingredients

Raw jack fruit -2 cups(better to take jack fruit which is just about to ripe )

Chakka kuru-10

Turmeric powder-1/4tsp

Chilly powder-1/2tsp

Water-2cups

Salt-to taste

Grated coconut-1 1/4 coconut

Cumin seeds-1/4tsp

Coconut oil-2tbsp

Mustard seeds-1/4tsp

Dry red chilly-5

Curryleaves-2strings

Method

Chop each jack fruit pods into 4- to 5 pieces.Wash well ..Cook along with salt, chakka kuru,turmeric powder,water and chilly powder.If u r cooking in cooker 2 whistle is enough.

In a blender grind 1 coconut and cumin seeds along with very small amount of water .Not grind too fine paste..

Add this mix to the cooked jack fruit .

Mix and boil well in low flame.

In a pan heat coconut oil,splutter mustard seeds,dry red chilly and curry leaves .

When done add 1/4 portion of one coconut and roast the coconut in a medium flame till it become golden brown colour.

Add this seasoning to the jackfruit-coconut mix.

Switch of the fire and close the pan for 10 to 15 minutes.

So the very tasty traditional chakka erissery is ready to serve

Love

🙂

Veena

Egg Biriyani

Posted by veeenajan on March 6, 2012
Posted in: Baking, egg, kerala ruchi, Mother`s Special, rice, Taste of Kerala. Tagged: , , , , , , , , , , , , . 11 Comments

Ingredients

  • Egg-5
  • Basmati-2 cups
  • Small Onion -20
  • Big Onion-2
  • Ginger-one big piece
  • Garlic-3 pods
  • Green chilly-2
  • Tomato-2 medium
  • Chilly powder-1/4tsp
  • Turmeric powder-1/4tsp
  • Coriander powder-1tsp
  • Garam masala-2 pinch
  • Salt- to taste
  • Lemon juice -1 tbsp
  • Ghee
  • Cinnamon-one small piece
  • Cloves-3
  • Cardamom-3
  • Mint leaves -handful
  • Coriander Leaves-handful
  • Cashew nuts-15
  • Kismis-20
  • Curd-1tbsp
  • yellow colour
  • Pineapple essence

Method 

  • Boil the eggs , remove shell and keep aside
  • Soak rice for 20 minutes
  • Add cinnamon,cloves ,salt and cardamom to the water and boil well
  • To this boiling water add soaked and drained rice
  • When 3/4th cooked add lemon juice and 1 tsp of ghee
  • Remove from the fire and strain ..Keep aside
  • Roast cashew nuts and kismis in ghee and keep aside
  • Heat oil and fry one big onion (sliced ) till light golden brown ..drain and keep that also aside
  • For the gravy
  • Crush small onion-green chilly-ginger and garlic together.
  • Heat oil and sauté this mix till light brown colour
  • Now add sliced big onion
  • Saute well.When become golden colour add all the powders
  • mix well and sauté for 5 minutes in low flame
  • Then add tomato and cook by closing the pan (in low flame)
  • When done add curd and mix well
  • Then add few cashew nuts,kismis,mint and coriander leaves
  • Finally add boiled egg(prick each egg with a fork b4 adding) and mix well
  • Add 2 cups of water and boil well
  • Cook until the gravy become very thick .
  • Check the salt
  • Now the main part 
  • Take a non stick(deep bottomed) sprinkle ghee and place one layer of rice .
  • Then add egg and gravy .place another layer of rice ..
  • Put some cashews ,kismis,chopped mint,coriander leaves ,pineapple essence (add pinch of yellow colour and pineapple essence to 1/4th cup of water) .sprinkle ghee ..
  • Again place and gravy and do the same thing until u finish the rice and gravy …
  • On the top layer should be rice ..Decorate with the same things and add 1 tsp of ghee in all the sides and close the pan tightly ..
  • If u have a tight lid then fine ..Otherwise close with a lid and place anything with good weight and dum for 1 hour in very low flame .
  • So ur egg biriyani is ready ..
  • Serve with onion-tomato raita and pickle

Love 

🙂

Veena

Kachil Puzhukku

Posted by veeenajan on March 6, 2012
Posted in: kerala ruchi, Mother`s Special, Taste of Kerala, tea time snacks, vegetable dishes. Tagged: , , , , , , , , , , , , . 3 Comments

Ingredients 

  • Kachil/Greater Yam -1 small
  • Chilly Powder-1/4tsp
  • Turmeric Powder-1/4tsp
  • Curry Leaves-2 strings
  • Water-1 cup
  • Salt
  • Grated coconut -1/2 of 1
  • Cumin Seeds-1/4tsp
  • Shallots/Small Onion-6
  • Mustard seeds-1/4tsp
  • Dry red chilly-2(slits)
  • Coconut Oil-2 tbsp

Method

  • Remove the skin and wash well
  • Cut into large cubes
  • Place in a pressure cooker and add chilly powder,turmeric powder,curry leaves ,water and salt
  • Pressure cook for 1 whistle and open the cooker after the pressure settle down
  • Mash the pieces with back of the ladle.
  • Grind grated coconut,cumin seeds and small onions together to a coarse  mixture (aviyal consistency)
  •  Add this ground paste to the mashed kazhil and mix well
  • Allow it to boil for 5 minutes in medium flame
  • Now do the seasoning .
  • Add seasoning to the puzhukku and close for 5 minutes
  • Mix well
  • In some places ,instead of seasoning they add coconut oil curry leaves to the cooked puzhukku and close for few minutes ..
  • So u can do either this or that
  • So the very easy and tasty kachil puzhukku is ready

Love 

🙂

Veena