Lentil + Banana Blossom Stir fry - ചുണ്ടും പരിപ്പും തോരന്‍

Chundum Parippum Thoran - Lentil + Banana Blossom Stir fry

Recipe for nadan vazhachundu - thovara parippu thoran

Serves - 4

Total cooking time - 30 minutes

Ingredients:-

Vazha Chundu / Banana Blossoms - 1 medium

Oil - 1 tea spoon

Yellow Lentils - 1/2 cup

Oil - 1 tablespoon

Salt to taste

Mustard seeds - 1/2 tea spoon

Curry leaves

Shallots chopped - 4

Green chili chopped - 4-5

Garlic chopped - 2 cloves (optional)

Ginger chopped - a small piece (optional)
Turmeric - a pinch

Salt to taste

Bowl - 1

Grated coconut - 1 cup

a pinch of cumin 

a pinch of turmeric

Directions :-
Clean, rinse and soak yellow lentils for at least 2 hours , drain and cook with a pinch of salt and just enough water and keep aside. Clean and remove the outer layers of the banana flower until you get the heart . I smear a lil oil on my hand, knife and the flower and remove the thread kind of thing as I mince it . Put it in a bowl of water and wash well.

Heat 1 tablespoon of oil in a pan and add mustard seeds , when it splutters add curry leaves , chopped shallots , green chili , ginger and garlic and saute till the raw smell disappears. Add a pinch of turmeric the minced blossoms , salt to taste and saute for a minute.Sprinkle 2 tablespoons of water , keep everything to the center of the pan and cook covered for 3-5 minutes in a medium flame.

Crush all in Bowl - 1 lightly in a food processor or mixie and add to the pan along with the cooked lentils. Combine everything well , simmer for 4-5 minutes , stirring often until it is done and dry.

(Source: Sarah, Vazhayila)

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Kuttanadan Meen curry - Country style Red Hot Fish curry

Ammachi's special Kuttanadan Meen curry( Nadan Meen vevichathu ) 

Serves - 4-6

Total cooking time :- 30 minutes

Ingredients:-

Fish - 3/4 - 1 kg

Tamarind(Kudampuli) - 4 medium pieces

Salt to taste

Coconut oil - 2 tablespoon

Mustard seeds - 1/2 tsp

Fenugreek seeds - a large pinch

Bowl 1

Curry leaves - 7-8

Shallots - 10 nos chopped

Garlic chopped - 6-7 cloves

Ginger chopped - an inch piece

Green chilly - 2-3 slit slightly

Bowl 2

(Kashmiri) Red chilly powder - 1 - 2 table spoon( if u r using hot chili powder , use as per ur tolerance level , I sometimes add up to 3 tablespoons of Kashmiri red chilli powder)

Coriander powder - 1/2 to 1 tea spoon( optional, I prefer not to add this if you are keeping this for more than a day )

Turmeric Powder - 1/4 tsp

Method :-

Clean and cut the fish into medium size pieces.

Soak Kudampuli in a cup of warm water  and keep it aside

In medium heat , heat oil in a wide mouthed pan or manchatti( clay pot) and add mustard seeds.When the mustard seeds start to splutter add fenugreek seeds , fry for 10 seconds .

Add all ingredients in Bowl 1 and saute till the raw smell disappears.

Make a paste with all ingredients in Bowl 2 adding 3-4 tablespoons of water; add to the pan and fry on a low heat till the oil separates. ( grandma says when u cough you know its done )

Add the soaked Kudampuli and water and if you want add 1/2 more cup water .Bring it to boil Add the Fish pieces and cook on a medium heat till the fish is cooked( around 20 minutes) and the gravy is thick . Remove from heat

Let it stand covered for 30 minutes for all the flavors to blend in , before you serve

(Source: Sarah, Vazhayila)

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Nadan Kappa + Beef Curry( Kappayum Erachiyum)

Nadan Kappa + Beef Curry (Kappayum Erachiyum) 

Recipe for Nadan Kappa Vevichathu

Serves - 2-3

Total cooking time - 30 minutes

Ingredients:-

Kappa/Tapioca - 1 kg

Salt to taste

Bowl 1

Grated coconut - 1/2 cup

Turmeric powder- 1/4 tsp

Shallots - 1

Garlic - 1 clove

Green chiles  - 4

Cumin seeds - a large pinch

Curry leaves - 3

Salt to taste

Method :-
Clean and cut the kappa into small pieces. Cook it with and salt, for 20 minutes or until it is well cooked. Drain and set aside.

Grind all in bowl 1 to a coarse paste . Combine the coconut mix with kappa using the back of a wooden spoon and mix well.Drizzle a spoon of coconut oil too.

Recipe for Simple Kerala Beef curry

For the marinade 

Beef - 1 kg 

Chili powder - 1 tea spoon

Meat masala - 1 tea spoon

Turmeric powder - 1/4 tea spoon

Ginger garlic paste - 1 tea spoon

Salt to taste

Vinegar or lemon juice - 1 tea spoon

For the Gravy

Onions chopped - 2

Curry leaves - lots

Lightly crushed 3 cardamom , 3 cloves and 1 star anise

Tomato chopped - 1(optional)

Coconut cuts - 1/4 cup

Chili powder - 1  tsp

Coriander powder - 1 tsp

Garam masala - 1/2 tsp

Salt to taste

Bowl 1

Green chili - 3

Ginger - a small piece

Garlic - 4-5 cloves

Black Pepper corns - 1 tea spoon

Fennel seeds - 1/4 tea spoon

Method:-

Combine all the ingredients for the marinade and rub it with the beef and set aside for 15 minutes to 1 hour. Pressure cook the marinated beef for 3-4 whistles , by adding a couple of tablespoons of water.

Heat oil in a pan and add crushed spices and curry leaves,add the coconut cuts and fry it 4-5 minutes. 

Stir in the chopped onions and saute for 5-6 minutes, or until soft.

Crush all in Bowl 1 in the small jar of mixie or coffee grinder and add to the pan , saute till the raw smell disappears. Add tomatoes and saute for couple of minutes. Add chili powder,coriander powder , fry for a minute , followed by the cooked beef and liquid if any, garam masala and salt to taste.( add 1/2 to 1 cup of hot water or coconut milk , if you need more gravy )Simmer for 10-15 minutes, remove from heat and serve warm.

(Source: Sarah, Vazhayila)

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Nadan Kappa Biriyani

Nadan Kappa Biryani 

Ingredients:-

Kappa/Tapioca - 1 kg

Turmeric powder - 1/2 tsp

Salt to taste

Small onion - 2

Chopped green chiles - 2

For the Meat curry

Meat ( Beef , Pork ,lamb or chicken)- 1/2 kg

Chopped onion - 2

Chopped tomato - 1(optional)

Coriander powder - 2 tsp

Chili powder - 1 1/2 tsp

Crushed ginger and garlic - 2 tsp

Crushed star anise , black peppercorns and Cardamom - 1 tsp

Garam masala - 1/2 tsp

Salt to taste

For Garnishing

Curry leaves

Red chiles

Raisins- 2 tsp

Chopped onion - 1 small

Mustard seeds

Method 

Wash , clean and cut kappa into small pieces. Cook it in a heavy bottomed vessel by adding turmeric powder, salt and enough water to cover it .When it is done drain and add crushed small onions and green chiles.mix it well using a heavy spoon.

To make the meat mixture :- Marinate the meat pieces with chili, coriander, all crushed masalas and ginger and garlic and salt. Pressure cook it for 3-4 whistles by adding no water or if you want add 1/2 cup water.( depends on the meat you are using, if it is chicken 1-2 whistle is good, but beef , pork or lamb needs more time to cook).

Heat oil in a pan and chopped onions. saute for 8-10 minutes and add chopped tomato and fry it for another3 minutes. Add the cooked meat , along with the liquid if you have any and mix it well.Add garam masala..let it stand on a medium flame for another 10-12 minutes for the gravy to run dry or thick.Add this meat mixture to the prepared kappa and combine it well, so that the meat mixture gets mixed well with the Kappa.

Heat oil in a pan and add mustard seeds. when they pop up add curry leaves, red chiles, raisins and chopped onions.fry till golden and pour over the Kappa Biriyani. and Serve warm

Cheers!!!!

(Source: Sarah, Vazhayila))

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Chemmeen Achar - Kerala Style Prawns Pickle

Kerala Konju / Chemmeen Achar

(dry version with optional sun dried method)

Bowl 1 ( marinate and sun dry)

Shrimp / Chemmeen - 1/2 kg ( fresh or cooked)
Kashmiri red chili powder - 1 tea spoon
Turmeric powder - a large pinch
Salt to taste
Oil for frying

Bowl 2

(Kashmiri )Red chili powder - 2 tea spoon ( use as per your heat level)
Turmeric powder - 1/4 tea spoon
Vinegar - 2 table spoon
Crushed pepper - 1/4 tea spoon ( optional)

Bowl 3

Mustard seeds - 1 tea spoon
Fenugreek seeds - 1/2 tea spoon or powder - 1/4 tea spoon
Garlic sliced - 8-10 cloves
Ginger sliced - 2 tea spoon
Green chili sliced - 1 or 2
Curry leaves - 2-3 strings
Hing / kaayam - a large pinch
Vinegar - 2 table spoon( optional)
Nalenna /Gingelly oil - 2 or 3 table spoon
Salt to taste

Directions:-

If using fresh shrimp , clean , devein it and wash it thoroughly. I used frozen cooked salad shrimp , so i just thawed it overnight in the fridge .

Marinate it with all other ingredients in Bowl 1 , arrange it on a tray or cookie sheet and leave it open in the sun for a day or two. I keep it from 10.00 am to 4.00 pm for nearly 2 days . Every evening take it inside ,leave it on your counter top , covered or uncovered.

So if you don't wanna wait till then , marinate the shrimp , keep it for some time and the fry it. ( See notes @ the end to see other options)

When your ready to make it , fry the shrimp in oil. You can either deep fry or shallow fry it.But i prefer deep frying for this. Drain on paper towels. Set aside

Grind all the ingredients in Bowl 2 to a fine paste. Sprinkle a table spoon of water if necessary.

Heat some oil from the fried shrimp pan , or you can use nalenna / sesame oil for this step.

Add mustard seeds ,when they splutter add fenugreek seeds. ( if using fenugreek powder use at the end of cooking)

Slide in chopped ginger, garlic,green chiles and curry leaves and fry for 3-4 minutes on medium flame till the raw smell disappears . Add the Bowl 2 - chili paste and mix well. Sprinkle 1/4 cup water and bring to boil.....

Stir in the fried Prawns and combine well , Saute for 3-4 minutes, till it is heated through ( add fenugreek powder if you are using it now ) Give a salt check . Switch off the flame . Let it cool.

When it is in room temperature add hing and 2 more table spoon of vinegar (optional) and mix well.

Leave it on the stove top for a day and then transfer it into glass jars.

Pour 2 or 3 table spoons of Nalenna/ Gingelly oil over it and keep outside for a day or two and then keep refrigerated .



Notes :-

I use the smallest salad shrimp available and if you are using big shrimp , cut it into small pieces.
To expedite the process you can bake the marinated shrimp , till it is dry or even it is brown and fried and omit the sun drying and frying part.
I am not so sure about the life span of this pickle , since it wont even last for a week in my nest
If you are gonna use it up within 2-3 days , you can substitute lemon juice for vinegar.
This recipe is a dry version and if you want a bit gravy with it add more water and vinegar.
Always take pickle with clean spoons.

(Source: Sarah, Vazhayila)

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Netholi / Podimeen Varuthathu - Kerala Style Anchovy Dry Fry

Kerala Style Netholi / Podimeen / Anchovy Fry

Serves - 4

Total cooking time - 40 minutes for cleaning and marinating and 15 minutes to fry

Ingredients:-

Netholi/ Kozhuva/Anchovy - 1/2 kg

Juice of 1 lemon 

Salt 

Bowl 1

Kashmiri Red chilli powder - 1 to 1.5 tablespoon ( use as per your heat level)

Turmeric powder - 1/4 to 1/2 tea spoon

Ginger - a small piece

Garlic - 3-4 cloves

Black peppercorns - 1/2 tea spoon

Salt to taste

Bowl 2

Curry leaves

Oil as needed for frying

Directions:-

Clean and wash the fish several times.( remove the head, tail and all inside if it is not already cleaned) Marinate it with lemon juice and salt and keep it for 5 minutes.

This helps to get rid of the smell.Wash well and keep aside in a bowl.

Grind together all the ingredients in Bowl 1 to a fine paste , by sprinkling 1 or 2 tablespoons of water.

Put this paste into the bowl , add curry leaves and marinate the fish well. 

Keep aside for at least 30 minutes. If you are keeping for more than an hour , refrigerate it.

Heat oil in a deep pan and slide in the fish and fry it in batches , until it is done and dry fried.

Always keep your flame on medium, and this may take 5-10 minutes depending on the frying pan and your gas flame.Serve warm.

(Source: vazhayila.com)

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