Curry Tree

All posts tagged Curry Tree

Chakka(Jackfruit)Upperi/Poriyal

Posted by veeenajan on March 19, 2013
Posted in: kerala ruchi, Mother`s Special, Taste of Kerala, vegetable dishes. Tagged: , , , , , , , , , , , . 2 Comments

Ingredients 

Chakka Upperi

Chakka Upperi

Unripe Jack fruit/Chakka pieces  -2cup (cut into small pieces )

Pleeled and cleaned Jackfruit seed/Chakka kuru-handful of (cut into small pieces) opt

Crushed Chilli Flakes-2tsp

Curry leaves-2 strings

Salt-

Turmeric powder-1/4tsp

Small onion-10

Coconut Oil-2tbsp

Grated coconut-handful

Chakka Upperi

Chakka Upperi

Method 

Wash and cook the jackfruit by adding salt  and turmeric powder ..keep aside

If u r using jackfruit seed then cook it separately by adding salt ..

Then crush small onion and chilli together ..

Heat oil and add this onion chilli mix ..

Saute this till the raw smell goes ,then add curry leaves and saute ..

Now add cooked jackfruit ,seeds along with coconut ..

Mix well and cook until everything are well mixed ..Check the salt ..

Simple but yummy chakka upperi is ready

In our area we used to say this type of preparation as upperi .. Don’t misunderstand this with chips 😉

And some areas instead of red chilli flakes ,they use green chilli and they call it as chakka poriyal ..

note: Try to use the raw jackfruit which is about to ripe ..(it will add the taste with a slight sweet taste)

Chakka Upperi

Chakka Upperi

U may also like chakka erissery..plz check it out

chakka-erisserry-4

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

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

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

Sadya Style Pineapple Pachadi(Madhura Curry)

Posted by veeenajan on February 7, 2012
Posted in: kerala ruchi, Kids Special, Mother`s Special, sadya special, Taste of Kerala, vegetable dishes. Tagged: , , , , , , , , , , , , . 6 Comments

Ingredients

pineapple pachadi/madhura curry

Pineapple – 1 medium size

Finely chopped Ripe banana (nendra pazham)-1/2 of 1

Black grapes-10(cut into half and remove seeds ) opt

Chilly powder-3/4tsp

Turmeric powder-1/4tsp

Salt-to taste

Jaggery-2 pieces(medium)

Grated Coconut-3/4 of 1

Cumin seeds-less than 1/4 tsp

Mustard seeds -1/4 tsp

Curry leaves -few

Dry Red chilly-3

Mustard seeds-1/4tsp

Coconut Oil-1tbsp

Water-1cup

Curd-14cup(opt)

pineapple pachadi

Method

Chop the pineapple into too fine pieces..In  a kadai add chopped pineapple,banana,chilly powder,turmeric powder ,water and salt .Mix well..Close the kadai and cook for about 20 minutes in low flame ..Stir occasionally.. when the pineapple is well cooked and by then no water will be there,add jaggery and mix well and cook for another 15 minutes ..No need to close the kadai ..In between make fine paste of grated coconut ,cumin seeds and mustard seeds by adding very little water ..When the jaggery is nicely blend with the pineapple add this fine paste and mix well ..Now u can add the grapes and allow to boil for 5 minutes ..Check the taste After adding curd dont boil the pachadi…Now season with curry leaves,dry red chilly and mustard seeds.If u want u can add curd also .

After seasoning mix well and close the kadai for 1/2 hour b4 serving ..

U can adjust jaggery and chilly powder according to ur taste .Here i didnt get grapes so couldnt able to add ..banana and grapes are optional ..Pineapple itself is enough ..For a change u can add these two thats all..

Love

🙂

Veena

Calicut Style Chicken Piralan (Onion Chicken)

Posted by veeenajan on January 25, 2012
Posted in: chicken, kerala ruchi. Tagged: , , , , , , , , , , . 17 Comments

I got this recipe from one of my blogger friend .. Her recipe link is given below

Malabar spices

 

In this recipe I made slight variations..So here comes the recipe ..

onion chicken

Ingredients

 

Chicken-1 kg (cut into medium sized pieces)

Big Onion-3 for frying

Big onion-2 for sauting

Tomato-4 (medium pieces)

Curry leaves -plenty of

Coconut Oil

coconut pieces-10 small pieces for frying

 

onion chicken

For Marination

 

Chilly Powder-1/2 tsp

Turmeric powder -1/2 tsp

Salt-1 tsp

Lemon juice -of 1  medium sized lemon

 

For Grinding

 

Chilly Powder-2 tsp

Turmeric powder-1/4tsp

Cardomom-3 whole

Cinnamon-1 inch piece(cut into small parts )

Pepper-1tbsp

Ginger-1 medium size piece

Garlic-4-5 medium size pods

Method

 

Clean and wash medium size chicken pieces thoroughly and drain for few minutes ..Now take a bowl and mix chilly powder ,turmeric powder ,salt and lime juice ..marinate chicken with this masala mix for minimum 1 hour ..Keep aside..

Grind all these spices and powders together along with some water to a very fine paste ..Keep that also aside ..

Heat coconut oil and fry thinly sliced big onions(3) until they become golden in colour..Drain them and keep it in  kitchen tissue ..(very careful while frying onion,don’t burn ) when they get cool crush 3/4 of the fried onion with our hands..keep 1/4 of the fried onion separately for  garnish in the end..

In  one tsp of coconut oil (the same oil we fried onion) saute  sliced onion (2) until it become transparent. To this add  tomato pieces and cook  for 5 minutes and keep aside..Fry coconut pieces until they become light golden colour ..keep that also aside

In the same pan add very less oil and saute the ground paste for 5 minutes in very low flame or until the raw smell of the masala goes..

Now its time to add all the ingredients together ..To the sauted masala ,add our marinated chicken ,crushed fried onion (3/4 th portion),tomato-onion mix ,fried coconut,10 curry leaves salt and mix well..Add 1/4 cup of water and mix nicely and close the kadai and cook the chicken in low flame..Check the salt and stir occasionally until the chicken get cooked .. When the chicken is ready add hadful of curry leaves  and fried onion (if u want u can add tomato cuts (1/2 of one) and close tightly.The dish is a piralan ..so there should not excess water nor the dish should be too dry ..Semi medium consistency..So the final dish is ready to serve ..U can serve with all kinds of rice ,appam …..

kerala onion chicken

Love

🙂

Veena

 

 

 

 

Crab Roast

Posted by veeenajan on January 5, 2009
Posted in: Bachelors Recipes, kerala ruchi, Mother`s Special, Non Vegetarian Dishes, seafood, Taste of Kerala. Tagged: , , , , , , , , , , , . 27 Comments


Ingredients

Crab Roast

Crab Roast

Crab-1kg
Big onion -6 sliced nicely
Chilly powder-1tbsp
Turmeric powder-1tsp
Coriander powder -3tbsp
Garam masala powder-1tsp
Tomato-2 big chopped finely
Ginger- big piece

Garlic -10 cloves

Fennel seeds-1tbsp

Whole Pepper -1tbsp
Curry leaves -3strings
Green chilly-6 slits
Coconut Oil-5tbsp
Salt-to taste

Crab Roast

Crab Roast

Method


Heat oil in a deep bottomed kadai .

Add ginger-garlic-pepper-fennel  paste .Saute for 5 minutes medium heat.

Then add chopped onions,green chilly and curry leaves and saute well ..

In between add salt ..Saute till the onion become   brown colour .

Now add all the powders one by one in a low flame and saute till the raw smell goes..

Then add chopped tomatoes and stir well with the onion and close the pan and cook well(low flame) ..Check the salt ..

Finally add the cleaned crab pieces .

Stir well and close the kadai with a lid and  cook ..

Crab Roast

Crab Roast

Occasionally stir well ..When the gravy become thick open the lid and add some more curry leaves ..Now roast till the oil appears ..(no need of adding water but if u feel the water is very less then can add boiled water and mix ..)

At that time crab will be coated with the masala ..So the simple and delicious Crab Roast is ready to serve …

Transfer this to a serving plate and decorate with curry leaves and green chilly

 DSC_0031

Hope u will like this ..So don`t forget to post ur comments …Will be back soon with more recipes..


Love


🙂

Veena

Prawns Pickle /Chemmen Achar

Posted by veeenajan on October 20, 2008
Posted in: kerala ruchi, Mother`s Special, Non Vegetarian Dishes, pickle, prawns, seafood, Taste of Kerala. Tagged: , , , , , , , , , , , , , , , , . 14 Comments

Ingredients

Fresh Prawns-1 kg

Refined Oil-for frying

Curry leaves-4strings

Ginger-2tbsp(lengthwise)

Garlic-8 to 10 (thin lengthwise slices)

Garlic pods-5 (without cutting)

Green Chilly-10(slits)

Chilly powder-11/2tsp

Kashmiri chilly powder-2tsp

Turmeric powder-one pinch

Asafoetida powder(kaayam)-one pinch

Fenugreek powder(uluva)-1/4tsp

Vinegar-1/2cup plus 3 tbsp

Lukewarm Water-1/2cup

Sesame Oil-3tbsp

For marination

Chilly Powder-2tsp

Turmeric-1/8 tsp(very small amount)

Salt-to taste

Method

Remove the shell and devein the prawns.

Wash them properly using salt and vinegar .

Drain the prawns .Cut each prawns into 2 pieces.(here I used medium sized prawns)

Mix salt ,turmeric and chilly powder and rub into the prawns.

Keep aside this marinated prawns for half an hour .

Heat oil and fry the prawns.(fry 3/4th )

Don`t make it too crisp and hard .Otherwise it will become hard.

Keep that aside.

In the sesame oil deep fry ginger ,garlic,green chilly and curry leaves separately .

Mix both the chilly powders  with 3 tbsp of vinegar and make a paste ..

Saute this chilly paste and the turmeric in the same oil we fried ginger .

Then add fenugreek powder and asafoetida powder .Then add prawns ,garlic pods (5) fried ginger -garlic-green chilly -curry leaves and stir well.Then add half cup of vinegar and half cup of lukewarm water .

Add salt.Bring it to boil and continue cooking on low flame until the prawns are well coated with the masala(10 minute)

Check the salt .Add more  if u needed.

When cool transfer this to a airtight container

Pour a table spoon oil (the same oil we used to fry the prawns) on the top of the pickled prawn.Oil should be stand in the top of the pickle(we r doing like that to avoid fermentation). Allow it to rest for few days before having..

After few days u can keep it in refrigerator . Enjoy yummy prawns pickle with rice.

Note

If u r using king prawns then cut it to 3 or 4 pieces.

Click the link below to view the printable version

prawns-pickle

Love

🙂

Veena

Cabbage Thoran

Posted by veeenajan on March 19, 2008
Posted in: Bachelors Recipes, kerala ruchi, Mother`s Special, sadya special, Taste of Kerala, vegetable dishes. Tagged: , , , , , , , , . 8 Comments

Ingredients

Cabbage Thoran

Cabbage Thoran


Cabbage-1/2 of  1 small (chopped finely.If u have chopper, u can chop it in a chopper also)..

Small onion(shallots) -6 nos

Ginger -a small piece

Green chilly-2

Grated coconut-1/4 of 1

Curry leaves- 1 string

Mustard seeds-1tsp

Turmeric powder- 2 pinch

Oil-2tsp

Method

DSC_0010

Crush ginger,green chilly,curry leaves,small onion together.

Add this mixture  to the chopped cabbage  along with salt,coconut and turmeric ..

Mix all these together well with hands …Keep aside for 10 minutes.

Heat oil in a non stick pan .Splutter  mustard seeds

Then add the cabbage mix.

Stir thoroughly

Then cover with a lid and cook for 10 minutes in low flame..In between open the lid and stir the cabbage .Open the lid and stir for 5 more minutes .So with in no time the thoran is ready ..

Cabbage Thoran

Cabbage Thoran

Love

🙂

Veena