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Authentic Kerala Cuisine & much more…

Archive for June, 2008

Kerala Chicken Curry

Posted by Annita on June 23, 2008

This is an authentic kerala recipe,which involves a bit hardwork,but very aromatic and is full of flavours.It goes well with appam,puttu,roti or even bread.

Ingredients :-

Bonned chicken cut ito small pieces – 1kg
Potato cubed – 1/2 kg
Tomato sliced – 1
Thin Coconut milk – 2 cups
Thick coconut milk -1 cup
Onion chopped – 1/4 kg
Green chillies slit – 10
Garlic cloves crushed – 5 big
Coriander powder – 1 tbsp
Turmeric powder – 1/4 tsp
Pepper powder – 1/2 tsp + 1/2 tsp(for marinating chicken)
Poppy seeds(Khuskhus) – 2 tbsp (Soak it in water for 1/2 an hr and then grind)
Curry leaves – a sprig
Vinegar – to taste
Salt – to taste
Coconut oil – as needed

For Masala powder :
Whole pepper(Kurumulaku) – 4 -5
Cloves(Grambu) – 6
Cardamom (Elakka) – 4
Cinnamon(Karuva) 1 inch size stick – 1
Fennel seeds (Pereumjeerakam) – 1/2 tsp

Grind them together into a fine powder and reserve.

For Grinding:
Green chillies – 5
Shallots – 10 – 12
Ginger – 2 small piece
Garlic – 10 cloves

Grind everything seperately and keep aside.

Method:-

Prepare a marinade with pepper powder ,turmeric powder,1 tsp of the ground masala powder,salt and vinegar.Marinate the chicken pieces using this for 1/2 an hr preferrably in a refrigerator.Mix the ground poppy seeds in little water or milk and keep it aside.
Heat oil in a pan and saute half of the onion until it turns translucent.Then remove the onion from the pan and keep it aside.Add remaining onions into the heated oil and saute it for a while then add slit green chillies and curry leaves and saute again.Now add the ground masalas one by one starting with green chillies,then shallots,ginger and garlic while stirring continuously.Then add the ground masala powder,fry for a while and stir in crushed garlic and coriander powder.Fry it well until oil starts to seperate.Now throw in the chicken pieces and fry for 5 minutes in medium heat.
Pour thin coconut milk into it ,close the pan and let it cook slowly.(If you are using canned coconut milk,always dilute it by adding necessary water even for the thick milk).When the chicken is half done,add the potato cubes into it and cook again.When it is almost done,add ground poppy seeds and sauteed onion into it.Mix well,check for salt,add tomato slices,sprinkle pepper powder and simmer it for 10 more minutes.

Finally add thick coconut milk,mix well and switch off the heat.Let it stand for sometime and then serve hot.

( You can simplify the recipe if you are willing to compromise the authentic taste.
What to do to make the recipe simple :
1.You can substitute powdered masala powder with store bought garam masala powder.
2.Instead of grinding the fresh masalas(chillies,ginger,garlic & shallots) seperately,you can grind them all together.
3.Saute all of the onions together instead of doing it in halves.)

Recipe adapted from a Cookery book ‘Veettammakkoru Kaithoozhi’.

 

Posted in Chicken, Traditional Kerala Dishes | 26 Comments »

Cherupayar Stew

Posted by Annita on June 18, 2008

Finally … here i’m with my posts after a long break..thank you guys again for not losing the patience.

I’m almost settled in my new place,but haven’t started much cooking.Anyways I’ve found some recipes in my draft which i dont want to miss.These are the recipes which i’ve tried from my dear fellow bloggers.

This cherupayar stew is adapted from RP’s workshop and i must say it tasted great with puttu.Thanks RP.

Ingredients :-

Whole Moong Dal(Cherupayar) – 1/2 cup
Grated coconut -3/4 cup (You can use unsweetened coconut powder available in Indian stores)
Turmeric powder – 1/4 tsp
Cumin seeds (Jeerakam) – 1/2 tsp
Green chillies – 4 (Use it according to your spice level)
Shallots(Ulli) – 2 or 3
Oil – as needed
Salt – to taste

For popping :
Mustard seeds – 1/2 tsp
Curry leaves – 1 sprig
Red Chillies – 2 or 3

Method:-

Cook moong dal in a pressure cooker adding salt and just enough water, until it turns soft.Now grind together coconut,cumin seeds,green chillies and shallotsto a smooth paste.Add one cup of water and grind it again.Now extract the coconut milk using a sieve.Add this extracted coconut milk into the cooked moong dal and let it boil in a medium flame.Simmer for 2 more minutes and switch off the stove.

Now heat oil in another pan and pop mustard seeds,curry leaves and red chillies.Pour the seasonings into the curry.Mix and serve hot.

Posted in Blogger's Recipes, Dals & Pulses, Traditional Kerala Dishes, Veg Dishes | 15 Comments »

Achaari Baingan

Posted by Annita on June 18, 2008

This one is for my love of  eggplants, and it is taken from Ashwini’s Food For Thought.Try out this and i must say you’ll fall in love with this.Thank you dear Ashwini.

Eggplant in pickling style

Eggplant in Pickling style

Ingredients :-

Eggplant diced – 1 large
Cumin seeds (Jeerakam)- 1/2 tsp
Fennel seeds (Perumjeerakam) – 1 tsp
Nigella/Kalonji – 1/2 tsp
Tomatoes chopped – 3 medium sized
Ginger-Garlic paste – 1 tsp
Turmeric powder – 1/4 tsp
Red Chilly Powder – 1 tsp
Coriander Powder – 1 tbsp
Salt – to taste
Oil – as needed

Method :-

Put the eggplant in a bowl of cold water,wash them and drain the water.Then pat dry them with a towel.
Heat oil in a pan and fry them in medium heat until they turn reddish brown.(Ashwini says that pan frying eggplants doesn’t make much difference in taste,even though the original recipe calls for deep frying method.And I too did pan frying here, following Ashwini.)You can fry them in bataches if the pan cannot hold them together.Drain them into a a tissue paper.

Heat another pan and add little oil into it.When hot,add cumin seeds and allow it to splutter.Now add nigella seeds and fennel seeds and fry for a while.Then add chopped tomato and ginger-garlic paste and saute for a minute.Add coriander powder,turmeric powder,chilly powder and salt and stir well.Cook it for 3-4 minutes
or until gravy thickens.Add the fried eggplant into the gravy and mix gently.Simmer for 1 more minute, garnish with coriander leaves and serve hot with rotis.

Posted in Blogger's Recipes, Uncategorized, Veg Dishes | 12 Comments »

Blueberry Muffins

Posted by Annita on June 18, 2008

Now some freshly baked muffins from Elise’ Simply recipes.This recipe is very simple and definitely a keeper.

Ingredients:-

Blue berries – 1 and 1/2 cups
All purpose flour – 3 cups + 1 tbsp(only if using frozen blueberries)
Baking powder – 1 tbsp
Baking Soda -1/2 tsp
Unsalted butter softened – 10 tbsp
Sugar -1 cup
Eggs – 2 large
Plain Yogurt – 1 and 1/2 cup
Lemon peel grated – 1 tsp
Salt – 1/2 tsp

Method:-

Preheat oven to 375°F.Take a bowl, beat butter and sugar together until fluffy.Now add one egg,beat it and add the other.Beat it again until they are well incorporated.Now beat in grated lemon peel.

Whisk together the flour, baking powder, baking soda, and salt.Add 1/2 of the dry ingredients to the beaten egg-sugar mixture,and beat it until just incorporated.Now beat in one third of yogurt ,beat in half of the remaining dry ingredients,beat in second third of yogurt,beat in remaining dry ingredients and then the remaining yogurt.Do not over beat, beat it until they are just incorporated.Fold in the blue berries.If you are using frozen berries, defrost them first, drain the excess liquid, and then dust them in 1 tbsp of flour.

Coat a standard muffin pan with vegetable oil sprays or butter and distribute the muffin dough equally among all cups.Bake until muffins are golden brown,about 25 to 30 minutes or until a tooth pick inserted at the centre comes out clean.Allow it to cool for 5 minutes,remove from the pan and serve hot.

Posted in American Dishes, Blogger's Recipes, Bread & Rotis, Breakfast Dishes, Fruit Dishes, International Food, Lil' Milan's Choice | 7 Comments »

 
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