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
Cook 4 bananas and make a fine paste of 3 ..To this paste add pinch of salt and rice powder and mix well..Add rice powder till u get the right consistency of the dough and keep aside ..
Finely chop the cooked banana.To this add grated coconut,sugar and cardamom powder .Mix well and close the vessel ..Leave it for 5 minutes ..Now take small portions of dough and make balls..wet ur hand and flatten the ball in ur palm..put 2tbsp of coconut-banana mix in the center and roll it into balls by covering all the sides evenly with out spilling the mix.. Do the same procedure to make rest of the balls..Then steam the dumplings for 15 minutes.So the delicious and variety Kozhukkatta is ready
The amount of sugar is up to u and how sweet is the banana..That’s y here I didn’t mention the measurement. If u have a shaper then use it. That will be more convenient and can get a nice shape ..
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 …..
I am here after a long break ..Could not able to update my recipes for the past 1 1/2 years ..But still I am getting a warm support from my dear reader friends..Thanks a lot for that ..Onam is nearing and thought of restarting my blog on this auspicious occasion..Today I am with a very very simple recipe but of course yummy d crunchy..A Sadya cant be complete with out this ..Yea going to present the preparation of ethakka upperi though its very simple to make 🙂 So wish all my dear friends a very very HAPPY ONAM 🙂
Raw banana -6
Coconut Oil-for frying
Remove the outer skin of each banana .
Put the bananas in to turmeric water for 15 minutes.
Then take out the bananas and scrub the outer side and wash in cool water to remove the stickiness ..
Wipe them with a clean cloth and keep aside ..
In between dissolve salt into 1/4 cup of water and keep it aside..
Heat the coconut oil in high flame ..
When done slice each banana using a slicer directly into the oil .
Make sure that all the pieces are even .
Put one or two bananas with out overcrowding.
Stir occasionally to flip them and keep them from sticking ..
In the beginning u can see some bubbles coming ..
Lower the flame when the bubbles completely disappears.
When these chips turns little crunchy increase the flame and add 1 tsp of salt water in to the oil and stir well by standing bit far away !!!..
After 2 minutes or until it becomes golden yellow colour sieve them out and keep it in a flat plate lined with kitchen tissue to absorb the excess oil..
After some time transfer the yummy chips to a tight container ..
Do the same procedure with the rest of the bananas except the change in the amount of salt water ..
After first trip reduce the amount of salt water to 1/4 tsp as salt is already present in the oil..
Note: ( The most important part in this preparation the temperature of the oil..If the temperature of the oil is less then the chips will absorb the oil and it will be a mess and at the same time if the temperature is too high then the chips will get burn )
So enjoy ur sadya with this tasty home made chips ..
This is one of my personal favourite and this is the one which made me confident in my cooking ..Of-course thanks to my Amma …I guaranty about this recipe, if u make with exact quantity ,u are going to get a fantastic prawns roast and u will love it ….After that write to me k ….
Special Prawns Roast
1.Prawns – 1kg
2.Red Chilly powder -1 1/2tbsp
3.Kashmiri Chilly powder-1 1/2 tbsp
4.Turmeric powder -1 tsp
7.Curry leaves-plenty of
9.Salt-to taste(11/4 tsp)
Take the shells out from each prawns and wash well .. Keep aside
Grind the chilly powders,turmeric powder,green chilly,ginger ,salt and curry leaves(10no) to make a fine paste…
Special Prawns Roast
Take a deep bottomed non stick pan and add prawns into that .. Add the fine paste of masala to the prawns ..Add 31/2 glass of water in to this and mix well..
Allow the prawns to cook …Cook it till the prawns becomes dry with masala .There should be no water left…
(U can see the prawns to be dark red in color with thick masala over it ..(Check the salt and spice.If u need more add according to ur taste .)
To this dry prawns masala add 2 tbsp of coconut oil and 20 curry leaves and saute well..Roast in low flame .in between keep on adding curry leaves and coconut oil .
Roast till the prawns get dark red color..( ..When it ready u will get a very nice and fine aroma …..
Spicy Prawns Roast
If u want u can roast it some more time.
Then remove it from fire and transfer into a serving bowl and decorate with green chilly and curry leaves …
Spicy Prawns Roast
The quantity of the chilly powder vary according to the size of the prawns..
Take a non stick kadai , heat oil add curry leaves and saute
Then add ginger-garlic-pepper -fennel paste ( grind all these spices )..
Saute well..when raw smell goes add big onion slices ,small onion ,green chilli and salt..
When the onion become light brown in colour ,add all the masalas (chilly powders,turmeric powder,coriander powder and 1/2 tsp of garam masala ) and mix well and stir well until the raw smell of the masala goes
Then add tomato pieces a
Close the pan with a lid and allow it to cook for 10 minutes in a low flame stirring occasionally ..
Open the kadai and mix well ..
Then add cleaned chicken pieces into the masala and mix well.Close the pan and cook for 10 minutes in medium flame stirring occasionally ..
By that time u can see water coming out from the chicken,let the chicken cook in that water only ..
.In between open the kadai and stir well . U can check the salt..(If necessary add salt).When the chicken is cooked(chicken will be soft by that time ) add garam masala powder,curry leaves and half cup of hot water..
Cook for another few minutes or until the gravy become medium thick .
By that time u can see the gravy to be dark brown in colour ..
At this point add green chilli slits and tomato cuts and lots of curry leaves ..close the kadai for few minutes ..
Transfer in to the serving bowl and serve with appam,chapati,pathiri etc…
If u want u can add thick coconut milk in the end ..It increases the taste and best combination with pathiri.. 🙂
If u want u can season it with roasted small onions..
U can adjust the spice level according to ur taste .. 🙂
Kerala Nadan Chicken Curry
Actually the most diff thing is to cut onion when we make chicken or biriyani etc… ..Dont waste ur tears 😉 .So from now no more tears…!! So when we start making chicken or anyother recipe first peel the onion and wash them and keep it inside the freezer for min half an hour .And keep doing other works..Remember to close the onion( u can put them in a air tight paper bag or in a vessel with a lid) coz if we keep onion in the freezer with out closing,the smell will be remain in the freezer for long .. So after half an hour take it from the freezer and slice .. Now look at the magic…no more tears and very easy to cut ….!!!