Kerala Chicken Pickle/Achar

Posted by veeenajan on October 25, 2015
Posted in: achar, Bachelors Recipes, chicken, kerala recipes, kerala ruchi, Mother`s Special, Non Vegetarian Dishes, pickles, Taste of Kerala. Tagged: , , , . Leave a comment

Ingredients

 

chicken achar/pickle

Chicken breast-500gms

Vinegar-3/4cup

Garlic-15 cloves

Ginger-1 big piece

Green Chilli-10

Curry leaves-2 strings

Salt-

Chilli Powder-1 1/2 tbsp

Turmeric powder-1/2 tsp

Asafoetida powder-less than 1/4 tsp

Fenugreek powder-less than 1/4 tsp

Mustard seeds-1/2 tsp

fenugreek seeds-one pinch

Dry red chilli-4

Boiled water-2cup

Oil- for frying

chicken pickle

For marination

Chilli Powder-1 tbsp

Turmeric powder-1/2tsp

Vinegar-2tbsp

Salt-

Garam masala-1/4tsp

chicken achar

Method

Cut chicken into small pieces..

Wash well with vinegar and salt..

Drain them and marinate with chilli powder,turmeric powder,salt,vinegar,garam masala  and keep aside or in the fridge for minimum 30 minutes..

After that fry this chicken pieces .. Dont over fry them otherwise it will loose its moisture will become hard .. Fry these three -four in batches

Keep aside.

Heat  3-4 tbsp of oil  and fry finely sliced ginger,garlic,green chilli slits and curry leaves separately..

Transfer each items in a kitchen tissue ..

To the same oil (if not add more oil) splutter mustard seeds,dry red chilli,fenugreek seeds d lower the flame and add chilli powder and turmeric powder ..

Saute for few seconds or until the raw smell goes ..

Then add asafoetida powder and fenugreek powder ..

Mix well  (be very careful ,dont burn the powders,or u can remove from the stove and add the powders and mix first and then saute)

To that add vinegar ,boiled water ,salt,fried ginger,garlic,green chilli and curry leaves .Boil them well ..

Finally add fried chicken and mix slowly ..Cook for 10 minutes in low flame ..

Check the salt and vinegar ..Add if needed.. Sour taste should be bit more ..

The spice level purely depend up on the chilli u r using.. So adjust accordingly..

After cooling down u can transfer the pickle into a  container with tight lid..

u can use this pickle for 3 to 4 months in fridge ..

Always try to use dry spoon ..

The taste will increase after few days …

So try this easy yummy chicken pickle and give me ur feed back

chicken pickle

Love 

:)

Veena

 

Avoli(Pomfret) Curry (Cooked in Coconut Milk )

Posted by veeenajan on September 19, 2015
Posted in: Bachelors Recipes, seafood. Tagged: , , . Leave a comment

Ingredients

Avoli fish curry

Avoli-1/2kg

Small onion-10

Ginger-medium piece

Green chilli-3

Chilli Powder-1 tbsp

Coriander Powder-1 1/2 tbsp

Turmeric Powder-1/2 tsp

Salt-

Coconut Oil-3tbsp

Coconut milk-3-4 cup(from one coconut)

Kudam puli-2 small piece

Curry leaves -1 string

Small Onion for seasoning-4

Avon (pomfret) curry

Method

Clean the fish and cut into medium size pieces ..Wash well and keep aside

Heat a nonstick kadai or manchatty and add coconut oil

Into that add onion slices ,ginger pieces and green chilli slits..

Saute for 5 minutes in medium heat ,reduce the heat and add all the powders..

Saute till the raw smell goes

Now into that pour coconut milk ..Mix well

Add kudam puli(wash well) and salt ..

Boil for  5 to 10 minutes ..

Now add fish pieces ..

Cook in medium flame till the oil appears in the top..

In between check the salt and spices ,adjust accordingly

Finally season with roasted small onion and curry leaves ..

Close the kadai for few minutes ..

Its best to serve after 5-6 hours

The only difference from my other thrissur fish curry recipe is that here we  are using coriander powder ..

Check that recipe also by clicking the link here

note :

If u want more gravy u can add more water with coconut milk .. Like wise adjust the spice level

Avoli meen curry

Love 

:)

Veena

Varutharacha Mutta Curry/Egg Curry in Roasted Coconut Gravy

Posted by veeenajan on September 17, 2015
Posted in: egg, kerala recipes, kerala ruchi, Mother`s Special. Tagged: , , . Leave a comment

Ingredients

Egg Curry

Egg-6(boiled  de-shelled)

Grated Coconut-1/2 of 1

Small onion-3 no

Ginger-very small piece

Garlic-one clove

Curry leaves – 2-3 strings

Coriander Power(Malli podi)-1/2tsp

Turmeric powder-1/4tsp

Chilli Powder-1tsp

Pepper Powder-1tsp

Dry red chilli-2

Big Onion-2

Tomato-2

Green Chilli-3

Water-3-4 cup

Coconut Oil-4tbsp

Mutta curry

Method

Heat 1 tbsp coconut oil  ,in to  that add small onion ,2-3 curry leaves,ginger,garlic and grated coconut ..

Roast coconut till golden brown colour like we roast for theeyal ,now reduce the heat and add turmeric powder,coriander powder,chilli powder and pepper powder..

Roast till the raw smell goes ..

Now remove from the stove and allow it cool ..

Heat 3 tbsp of oil in a non stick kadai  ,add dry red chilli pieces  and curry leaves..

Saute for few seconds ,then add  finely chopped onion  and salt…

Saute till the onion become light golden brown colour ..

Then add green chilli slits  and finely chopped tomato ..

Stir well and close the kadai for 5 minutes ,stirring occasionally ..

By tht time tomato will be cooked nicely..

Then open the lid and saute for few more minutes or till u see the oil oozing out from the onion -tomato mix ..

The raw smell of the tomatoes should be avoided   ..

 

egg curry

 

Make a fine paste of that coconut  mix which was set aside for cooling ,by adding enough water …

Add this paste to the onion-tomato mix and add 3-4 glass of boiling water and allow to boil for 15-20 minutes ..

After few minutes ,check the salt ..

Now add eggs(can cut into half if u want ) and stir carefully and allow to cook for few more minutes or until u get a semi medium gravy..

By that time the colour of the gravy would be dark brown and u can see  oil on the top ..

By adding 1/4 tsp of sugar enhance the taste ,but not compulsary ;)

Finally sprinkle some pepper powder,curry leaves and coconut oil..Close for few minutes ..

So the tasty egg curry is ready ..

Serve with Appam ,chappathi  or whatever dish u like

Thank u dear Dyuthi for sharing this easy tasty recipe :) Expecting more from u ;)

mutta curry3-imp

Note :

The spice level  depends up on u  &  the chilli powder and green chilli that  u r using.. So adjust the spice level according to that ..

Love

:)

Veena

 

 

Loobikka/Lololikka Chammanthi :)

Posted by veeenajan on August 31, 2015
Posted in: achar, Bachelors Recipes, kerala recipes, kerala ruchi, Mother`s Special, Taste of Kerala. Tagged: , . Leave a comment

loobikka chammanthi

Ingredients

 

loobikka chammanthi

loobikka chammanthi

 

Pickled loobikka-15

Small Onions-5

Green chilli-3

Salt-if needed

Coconut Oil-2tbsp

loobikka chammanthi

Method

For pickling wash loobikka very well and drain and dry with a clean cloth ..

In a jar fill water (boiled and cooled) and add 2-3 tbsp of salt .. Mix well ..

loobikka chammanthi

Then add loobikka and close with a tight lid and keep in dark place for few days ..

 

 

loobikka chammanthi

 

For making chammanthi

In a jar add deseeded loobikka ,small onion  and green chilli.. Just crush them by whipping for few second.. Dont make the onion and chilli paste ..

 

loobikka chammanthi

In to this mix add coconut oil and mix.. Give a taste check,if the salt is less then add more salt and enjoy the tangy spicy loobikka chammanthi :)

loobikka chammanthi

Love

:)

Veena

 

 

 

 

Nadan Achappam/Rose Cookies ..

Posted by veeenajan on August 25, 2015
Posted in: cookies, egg, Kids Special, Mother`s Special, Taste of Kerala, tea time snacks. 3 Comments

Hi friends ..How are u all.. I am back after a long vacation in our Gods Own Country ..  I tried making achappam there  and it came it really well..So thought of sharing the recipe with u all ..

 

Ingredients

Achappam

Achappam

No Roast Rice Flour (Varukkatha pacha ari podi)-4 cup

Coconut Milk(medium Consistency)-2 cup

Egg-1

All Purpose Flour(Maida)- less than 1/4 cup

Salt-one pinch

Sugar-8tbsp

Black Sesame seeds(karutha ellu)-handful of (u can reduce or increase the amount )

Coconut oil/Sunflower oil-for frying

 

Method

 

In this recipe we need no roast flour .. U can soak pacha ari for 3-4 hours ..Then wash well ,drain them ..

In a mixer grind to fine power and sift through a sieve .. U will get fine flour ..2 cup of rice will be enough i think .. I did this recipe in kerala ..so there I took 4 glass from one kg flour ..Will try here in Dubai  and tell u how much rice should be needed..

Achappam

So in a big bowl add 4 cup of flour  and maida ,in to that add 2 cup of coconut milk ..

Take another bowl and pour the egg and beat well ..

Add this egg mix to that flour+coconut milk mixture ..Mix well with out any lumps..

Then add sugar and salt..If u want u can add this mix in a mixer and just whip for few second to get a uniform batter ..

DSCF6016-imp

Then add sesame seeds and mix well .. Dont add too much sugar coz it will affect the shape ..

And if we add too much egg ,the achappam will smell more eggy..

So close the bowl and  keep this mix for 30 minutes undisturbed ..

Then take a small bowl and pour two ladle of batter ..

Before that take a kadai and pour oil and allow to heat ..

Take the mould(achu) here i used non stick (its really easy to use, ,i bought it from irinjalakuda ,cost only 175 rs ) wash it and wipe all the water  and dip the mould in to the oil and allow to heat..

Achappam

When oil is hot ,not smoky hot ,take out the mould and dip the mould in that small portion of batter we kept in that small bowl .. Dip the mould until its 3/4th length ,(otherwise it wont come down when we dip in the oil..)

And dip the mould in to the oil and shake little bit so tht it will drop in to the oil ..(it will detach itself but if u  find difficulty then can use a fork )

U can do 2 more achappam like this way ,after making 3 mostly ,the mould would have lost its heat ,so the batter wont stick to the mould ..

So after making 2-3 achappam ,again dip the mould in to the hot oil again for few seconds ..

Mean while turn the achappam which are in the oil and when it become light golden colour take it from and keep them in a kitchen tissue ..

We r taking small portions coz when we dip mould in to the batter oil form the mould will fell in to the batter ,so it will effect that ..

Achappam

 

So the tasty and easy achappam is ready .. Still if u have any doubt plz ask me ..

Love

:)

Veena

 

Lover Letter /Elanji /Mutta kuzhalappam/Madakku San:)

Posted by veeenajan on June 25, 2015
Posted in: Bachelors Recipes, tea time snacks. Tagged: , , , , , , , . 2 Comments

Ingredients

Love Letter

Maida-2cup

Egg-1

Water-

Salt-two pinch

Oil-for greasing

Coconut grated-1

Ghee-1tsp

Sugar-4tbsp or according to ur taste

Cardamom powder-1/2tsp

Love Letter

Method

Beat egg well.. In bowl add maida and salt ..mix well…

Make well in the middle and pour egg .. Mix

Then pour water in small quantities and mix and make a smooth batter .. Dosa consistency ..

U can take a blender and whip it for few seconds to avoid any lumps ..Keep aside

Heat a nonstick pan ,add ghee ,then add grated coconut and roast in low flame for 5 minutes or until the raw smell goes ..

Then add sugar mix well .. Add cardamom power stir well..and transfer to a bowl..no need to fry the coconut for too long ,otherwise it will turn into golden colour d crisp..Keep aside

Heat a tawa preferably non stick,grease with oil or ghee ..

Then pour the batter and make thin pancakes just like dosa..Cook for few seconds..dont overcook otherwise it will loose the smooth texture

Flip to other  side and cook .. Remove from the tawa ..make similar pan cakes with rest of the batter ..

Then take one pancake ,place one spoon full of filling in the centre.. spread evenly..

Then roll into the shape of a pipe ..

So easy ,very soft ,yummy lover letter is ready to be served ..

Serve hot with tea ..

Love Letter

Love 

:)

Veena

Tawa Naan

Posted by veeenajan on June 24, 2015
Posted in: Bachelors Recipes, roti. Tagged: , , , . Leave a comment

Ingredients

Tawa Naan

All Purpose Flour/maida-2cup

Yeast-1/2tsp

Sugar-1tbsp

Salt-to taste

Water-1 1/4 cup

Butter-

Tawa Naan

Method

 

Add sugar and yeast to 1cup of luke warm water ..

Mix well and keep aside undisturbed for 10 minutes..

Take a wide bowl and add maida and salt ..Mix well..

Then pour this yeast solution to the flour and mix..

Then add water little by little to form a dough ..

1/4 cup extra water is enough i think ,otherwise add as required ..

Then knead the dough for 5 minutes and make very soft dough..

Grease some oil in a bowl and place this dough and cover with a muslin cloth and keep aside for one hour ..

Then take the dough ,it will be double the size by that time ..

Sprinkle some flour and again knead for few seconds ..

Then make small balls out of it ..

Sprinkle some flour and roll to desired shape..mostly oval shape ,but necessary :)

Heat a non stick tawa and when very hot place the naan and wait till the bubbles begin to come ..

Then flip to other  side and again wait for few seconds ..

Now again flip and brush some butter and cook ..Then flip it again and spread butter ..

Then remove from the tawa and  keep it in a aluminium foil ..

If serving hot then directly to the serving plate :)

Tawa Naan

I don’t have a gas stove ,I did this way ,i will show the second way for those who use gas stove .. Click the link to see the video..

Tawa Naan

 

I followed Yaman’s recipe for this naan.. Its simply great ..Kids loved it ..

Serve the naan with ur choice of curry

 

Love

:)

Veena