Wednesday, September 22, 2010

Egg Curry in Coconut Milk Gravy/ Kerala Mutta Curry


1.Eggs -4
2.Onions - 2 sliced thin
3.Green Chillies -3 cut lengthwise
4.Onion 1 medium sized
5.Curry leaves 1 spring
6.Ginger garlic paste - 1 tbsp
7.Red Chilly powder 1 tsp
8.Hot Chilly Powder 1 tsp
9.Coriander powder 1 tsp
10. Garam masala powder 1 tsp
11.Coconut milk 1 cup
12.Coconut Oil 3 tbsp
13.Tomato 1 medium sized

Saute the onions in oil in a pan.
When they are brownish add ginger garlic paste, green chillies,curry leaves and saute for 2 mins.
Add the powders, when the raw smell is gone add sliced tomatoes and saute well.
When masala is mixed up, add coconut milk.
Stir well in low flame.
Add the hard boiled eggs to the gravy.Serve  hot with appams/Chappathys

Monday, September 20, 2010

Chicken 65


1. Boneless chicken 1/2 Kg (small cubes)
2.Corn flour 2 tbsp
3.Maida (All purpose flour) 1 tbsp
4.Yogurt 2 tbsp
5.Soya sauce 2 tsp
6.Ginger garlic paste 2 tsp
7.Red Chilly Powder 2 tsp
8.Hot Chilly Powder 1 tsp
9. Garam Masala Powder - Freshly grounded 1/2 tsp
10.Lemon Juice 1 tsp
11.Egg 1 
12.Vinegar 1/2 tsp
13.Salt -to taste
14.Oil - As required

Mix all ingredients together all ingredients and marinate the chicken pieces with this.Refrigerate for 2-3 hrs.
Heat oil in a pan and deep fry the chicken pieces until they turn reddish brown and are very crispy.
Garnish with fried green chillies,curry leaves,onions & coriander leaves.

Monday, September 13, 2010

Fish Biriyani


King Fish (or any similar fish) - 1Kg
Onion 12
Tomato 8
Garlic & Ginger Paste 4 tbsp each
Green chilly 10 No
Garam Masala (grounded fresh)- 2tbsp
Yogurt 4tbsp
Lime p4ts
Coriander leaves 1 cup
Mint leaves 1 cup

For Marinade
Red Chilly Powder 3tsp
Hot Chilly Powder 1 tsp
Turmeric Powder 2tsp
Ginger garlic paste 4tsp
Fennel Seeds Powder 1 tsp

Marinate the fish pieces with the paste of ingredients and keep in fridge for 1 hour.
Fry the fish pieces , till they are about medium crispy. Not deep fry.
Now to the same pan add onion,salt and saute till they are golden brown.
Add ginger, garlic and green chillies and saute well again.
Add tomato, garam masala, coriander leaves and mint leaves.
Add yogurt.
Now add the fried fish fillets to the masala and mix well without the fillets break off.

Method for cooking Rice

Boil water in a vessel.
Add enough salt, cardamom & cinnamon
Add rice.- 1 Kg
Cook well and make sure rice doesnt stick.


In the Biriyani Pan,  first add a layer of masala , add mint leaves , coriander leaves and then add rice.
Add enough ghee.
Now add another layer of Masala and repeat till you finish off your Masala and rice.
At the end add a layer of rice.
Garnish with Mint,Coriander, Onions deep  sauted in ghee, cashew, raisins (as you like  it.).
Serve Hot with coriander leaves chammanty and Kachambar.

Chicken Roast


1. Chicken – 1/2 Kg
2. Onion – 2 to 3
3. Small onion – 7
4. Garlicpaste – 3 tbsp 
5. Ginger paste– 3 tbsp
6. Tomato – 1 medium sliced
7. Tomato ketchup – 1 tsp
8. Curry leaves – 3 strands
9. Hot chilli powder – 1 tsp
10. Kashmiri chilli powder – 1.5 tsp
11. Pepper powder – 1/2 tsp
12. Coriander powder – 1/2 tsp (optional)
13. Fresh garam masala powder – 1.5 tsp
14. Turmeric powder – 1 dsp
15. Coconut milk – 5 tbsp
16. Coconut oil – 2 tbsp
17. Salt – to taste

For marinade

1. Ginger garlic paste - 1 tsp
2.Fennel Powder - 1 tsp
3.Pepper Powder - 1 tsp
4.Kasmiri Chilly  Powder - 1 tsp
5.Hot Chilly Powder -1/4 tsp
6.Turmeric Poweder -1/4 tsp
7.Fresh lime juice - 1 small lime
8.Salt - to taste.

Marinate the chicken pieces with a paste of the above ingredients.
Now keep it in fridge in sealed plastic ziploc bags for  1-2 hrs. This helps in absorption of  Masala to chicken pieces.
Cook the chicken pieces in a pan in coconut milk.Stir in between.
When the chicken is cooked add, 2 tbsp coconut oil and let it fry till crispy.
Meanwhile, in another pan, saute onion in coconut oil till golden brown. Add some salt to trigger the process.
Now add ginger, garlic & curry leaves. Saute well again.
Add tomato slices and saute until they are mashed well.
Add the chilly powder, coriander powder, turmeric powder & pepper powder & salt.
Now add ketchup. Reduce if you are dont like it much sour.
When everything mixed well, add chicken pieces, saute well, so that gravy is mixed well with the pieces.
Server Hot !


Friday, September 10, 2010

Egg Roast


1.Eggs 4
2.Onion(Sliced lengthwise) 4 or 5
3.Green Chilly (sliced) - 5
4.Tomato (sliced) - 2
5.Red Chilly powder - 1tsp
6.Coriander powder - 1tsp
7.Turmeric powder - 1/2 tsp
8.Garam Masala 1/2 tsp
9.Ginger garlic paste
10.Curry leaves - 1 strand
11.Coriander leaves
12.Salt - to taste


1.Heat three teaspoons of coconut oil .
2.To this, add curry leaves and ginger-garlic paste. Stir a bit.
3.Now add big onions. Sauté till the onions turn brown.
4.Add green chillies. Stir again.
5.Add coriander powder, chilli powder, turmeric powder and garam masala. 6.Stir well. Add some water and stir again.
7.You may now add salt and the sliced tomatoes. Cook for three minutes. 8.When it boils, add boiled eggs and cook for another three minutes.
9.Now add some water. Mix well.
10.Garnish Egg Roast with coriander leaves and serve hot.

Thursday, September 9, 2010

Chemmeen Ada (Prawns Ada)

Meen Kayam (Fish Masala for frying prawns)


1.Chilly Powder - 2 tbsp
2.Turmeric Powder - 1.5 tsp
3.Ginger - 1 small piece
4.Garlic pods - 4-5
5.Fennel Seeds - 1 dsp
7.Coconut vinegar

Preparation of Meen Kayam
Grind together all 7 ingredients well 

Chemmen Pathiri

1. Prawns - 1/2 Kg
2. Coconut Oil - 1.5 tbsp
3.Onion - 3 medium sized
4.Coriander leaves - few
5.Curry leaves- few
6.Ginger - 1medium sized
7.Garlic pods - 4
8. Green chilly - 2
9. Grounded fennel seeds powder - 1 dessert spoon
10.Garam masala powder- 1 dessert spoon
11.Pepper Powder 1 dessert spoon

Preparation of Prawns masala

1.Addthe meen kayam to prawns in a pan & saute well. 
2.Now add 1/2-3/4 cup  water and  cook in low flame for few minutes.
3.Saute in between and let the meen kayam mix absorb into prawns, until water is dried.
4. When water is absorbed, add 1.5 tbsp coconut oil. Saute well
and let it fry lightly. Slgihtly mash the prawns.
5.Now keep aside the prawns fry.
6.Saute sliced onion, in oil, in a pan. When it turns to brownish, add mashed garlic, green chillies, ginger,minced curry leaves and coriander leaves. Saute well. Add more oil  if required.
7.Add fennel seeds powder, pepper powder, garam masala powder.
8.Saute well until the raw smell goes.
9.Now add the fried prawns to the mixture. Mix well.

For Ada
1. Rice Powder 11/4 -1.5 cups
2. Water - same qnty as rice powder.
4.Coconut milk 1/4 cup

Prepare the dough the same way as you do for Idiyappam .
While mixing the dough use coconut milk instead of water for better taste.
When dough is ready, make a ball ( larger than lemon sized).
 Roll it flat using a rolling pin/pathiri press to form  a palm sized disc.
 Fill it with prawns masala and  fold it so the disc is closed as shown in the picture.
Press the edges firmly  so that ada is closed all through the edge.
Repeat the same for the remaining dough.
Steam the adas in a steamer  with/without plantain leaves covering the adas.
Cook for 7-10 minutes.
Serve when cooled.


Amrita TV taste of kerala for prawns masala preparation.

Thursday, September 2, 2010

Caramel Custard

I had cooked caramel custard using a different recipe, with simpler ingredients. But I feel this recipe is much better . It has come out well this time. Though the edges are not really smooth, the inside was perfect.
This is an excellent recipe for beginners. Satisfaction guaranteed !
1. Eggs - 4
2. Milk - 500 ml ,2.5 - 3 cups
3. Condensed milk - 1 tin
4. Sugar - 3 dessert spoon (for caramelising)
5. Vanilla Essence - 2 drops
6. Corn Flour - 2 tbsp
7. Ghee

1. Beat eggs well . Use an egg beater preferably. Else make sure it is foamed well.
2. Boil and cool milk. Take a little of this and dissolve cornflour to make a paste.Now add this paste to the rest of the milk.
3. Mix all  together . Add vanilla essence.
4. Now add condensed milk and mix everything well.

For caramel:
Put the sugar in a pan and heat it with continuous stirring. 
Continue till the sugar dissolves and it turns golden brown.
Now add little water and continue stirring.

5. Spread a little ghee in the dish (so that pudding comes off easily as you transfer it )and pour the caramel into this.
6. Pour the pudding mixture into this and cover it with aluminium foil.
7.Keep the dish in pressure cooker with 2 glasses of water. Put the weight and cook in lowest flame for 15 mins.
8. Let it stay in cooker for another 30 mins.
9. Keep in refrigerator for 2-3 hours.

Source : Marias Menu