1

Karimeen Fry

Karimeen or Pearl Spot fish is seen in the fresh waters of Southern India, especially in Aleppy region of Kerala.
It’s very sad that,very recently I have seen in a local news paper that Karimeen is under the threat of extinction. The Kerala government is doing everything they could possibly do to make sure that the situation is being well taken care off. I also would like to take this opportunity to wish the Kerala government all the success.
I am a huge fan of Krimeen and i am doing my part too, I am growing a couple them in my fish tank too.
Karimeen fry is an absolute killer. The recipe I am sharing now is a typical Kallu Shappu style.

Ingredients:
Serves Four Portions.
Karimeen/ Peral spot – 4 each
Coconut oil- 1 cup
Turmeric powder – 1 Tsp
Coriander powder – 1/2 Tsp
Chilly Powder – 1 Tsp
Salt to taste
Black pepper powder – 1 Tsp
Egg yolk – 2 nos
Refined flour- 2 Tbsp
Lemon- 2 each
Ginger-Garlic paste – 1 Tsp

Method of preparation:
Clean the fish.
Give knife impressions on the flesh as shown the below picture, this helps the marination to penetrate deep inside.
IMG_0198
To make the marinade, in a mixing bowl, mix together turmeric powder, coriander powder, chilly powder, salt, black pepper, egg yolk, flour, ginger-garlic paste and lemon juice.
IMG_0194
Apply the marinade thoroughly over the fish and refrigerate for an hour.
IMG_0207
IMG_0216
Heat up coconut oil in a frying pan, fry the fish. Slow slide the fish in the oil and shallow fry the fish one side at a time.
Make sure to fry the fish to golden brown in color, remove from the oil and keep it on a strainer to drain the excess oil. Serve hot.

Bone Appetite & Happy Cooking!

Standard
cheera and payaru curry

Cheera and Payaru Curry /Spinach and Mung Bean Curry

Spinach and Mung bean curry is a healthy dish and at the same very delicious and fulfilling too.
Mung beans are rich in protein and fiber and spinach is a good source of vitamins. The Spinach and mung bean curry is such a healthy combination that you should include this at least once in a week in to diet.
Cheera and payaru curry is a meal by itself and it can be enjoyed as a soup too, if you make it thin.
1

Ingredients:
Serves Four Portions.

Mung beans – 250 gms
Spinach – 300 gms, shredded
Salt to taste
Coconut oil – 1 Tbsp
Grated coconut – 100 gms
Cumin seeds – 1/2 Tsp
Garlic – 2 cloves
Chilly powder – 1 Tsp
Shallots- 50 gms, peeled
Mustard seeds – 1/2 Tsp
Curry leaves – 1 Sprig
Dried chilly – 2 pcs

Method Of Preparation:
Soak mung beans for 2 hours prior to cooking.
In a pot, take the mung beans,add water and salt and bring to a boil. Slow down the fire,cook until mung beans are 3/4th done.
While the mung beans are cooking, in food processor coarsely grind together the grated coconut, chilly powder, garlic and cumin seeds and set aside.
Add the shredded spinach and whole shallots into the cooked beans and continue to cook for a couple of minute. Now add the coconut mix and cook until the coconut mix is cooked and the flavor is infused into the cooked beans-spinach mix.
Make tempering in a skillet.Heat coconut oil, add mustard seeds, curry leaves and dried chilly and let it splutter.Then add the tempering into the mung beans- spinach mix and give a nice stir. Adjust the seasoning and serve hot.

Bone Appetite & Happy Cooking!

Standard
egg and potato masala

Kerala Style Egg and Potato Masala

This stylish Egg and Potato Masala is a typical Kerala style breakfast dish. I was always in love with this dish. My school days have a special association with this dish, as I used to request my mother to make this for me everyday and at school when I sit together with my friends to have lunch, my friends always used to grab some from me. And, this has reached to a point where I had to ask my mother to cook egg and potato masala in volume and give it to me so as to meet the demand of my friends(Luckily she has never denied).
I have made it semi-dry and extra spicy this time around . I always knew Appam is best paired with egg and potato masala and yes, this time egg and potato masala being extra spicy, the combination a was just above expectations.
IMG_0762

Ingredients:
Serves Four Portions.
Egg, hard boiled – 4 each
Potato – 200 gms, diced
Coconut oil – 1 Tbsp
Curry leaves – 1 sprig
Mustard seeds – 1/2 Tsp
Dried red chilly – 3 pcs
Onion – 2 medium sized (100 gms)
Ginger -25 gms, cerushed
Garlic – 5 cloves
Green chilly – 5 pcs, slit
Cardamom -3 pcs, crushed.
Turmeric powder – 1 Tsp
Chilly powder – 1 Tsp
Coriander powder- 1/2 Tsp
Garam Masala powder – 1 Tsp
Coriander leaves – 1 Tbsp, chopped.
Salt to taste.
IMG_0770

Method Of Preparation.
First of cook the egg- take egg and water in a pot, bring it to boil.Cook for 11 minutes, strain and cool it down, peel and keep aside.
Peel potato skin, cut in to small dices and keep it soaked in the water.
Heat oil, splutter mustard seeds, curry leaves and dried chilly. Add crushed cardamom in to it and cook for minute until the cardamom is apparent. Now add sliced onion, crushed ginger-garlic and green chilly and sti-fry until the onions are soft. Now you can add the powdered spices such as turmeric, cumin, garam masala and chilly powder. Continue to cook until spices are well cooked, you can half a cup of hot water now and let it come to a simmer. Strain and add potatoes now. Cover with lid and cook on a slow fire for about 10 minutes. Add the hard boiled eggs and sprinkle and coriander leaves and continue to cook on a slow fire for another 2-3 minutes, this will let the egg to absorb the spices. Adjust the seasoning and serve hot.

Bone Appetite & Happy Cooking!

Standard
papaya thoran

Papaya Thoran

A simple papaya and coconut stir-fry is so delicious with rice and yogurt combo. This thoran is slightly different from the normal thorans as I have added urad dal to give an element of crunchiness to the dish.
You need to be careful while choosing the papaya, papaya needs to just fully matured-look for nice dark green colored skin(don’t use those papaya’s which are already started to ripe).

Ingredients:
Serves Four Portions.
Raw Papaya – 500 gms, diced
Grated coconut – 150 gms
Cumin seeds -1/2 Tsp
Garlic – 2 cloves
Chilly powder – 1 Tsp
Green chilly – 2 pcs, slit
Urad dal – 1 Tsp
Coconut oil – 1 Tbsp
Mustard seeds – 1/2 Tsp
Curry leaves – 1 sprig
Dried chilly – 2 pcs
Skat to taste.

Method Of Preparation:
Peel the skin of papaya, cut open and remove the seeds. Cut into even small dices,soak in water, wash and drain. Keep aside.
WP_20160705_11_49_39_Pro__highres
In a food processor, coarsley geind together grated coconut,cumin seeds, chilly powder,garlic cloves and keep aside.
In a skillet, heat up coconut oil , add urad dal, cook till golden brown. Add onion and stir-fry for 2 minutes. Then add papaya,coconut mix and add half a cup of water (Water is added just enough to cover the papaya). Sprinkle salt, cover with lid and cook on slow fire for 10 minutes.
WP_20160705_12_03_56_Pro
Make tempering in a seperate skillet. Heat coconut oil, throw in the curry leaves,mustard seeds,dried chilly and let it crackle.
Add the tempering to cooked papaya and gently mix. Adjust the seasoning and serve hot.WP_20160705_12_04_17_Pro
2

Bone Appetite & Happy Cooking!

Standard
8

Slow Poached Squid-Kerala Style

‘A very easy to make dish’ – no complicated masala mix involved. I just relied on the quality of the ingredients, and kept it very simple.

I have used an earthern ware pot to enhance the flavor.

12

Ingredients:
Serves Four Portions.
Squid whole- 600gms
Green chilly – 5 pcs
Garlic- 30 gms
Ginger – 25 gms
Turmeric- 1 Tsp
Curry leaves- 1 sprig (optional)
Salt to taste

Method Of Preparation:
Soak the squid in water and remove the internal parts.
Place the squid in the earthern ware pot, add green chilly, garlic, ginger, turmeric, salt, curry leaves and a half a cup of water. Bring everything to a boil and then reduce the heat. Cover with an earthern ware lid and let it cook until the squid is tender. Now you will the spices coated on the squid and juice is semi-dry. Adjust the seasoning and serve hot.

Bone Appetite & Happy Cooking!

Standard
mutta thoran

Mutta/Egg Avial

Mutta Avial is a lovely side dish for rice. Hard boiled egg and the ground coconut-spice mix is gently combined together and finished with the aromatic tempering of curry leaves, dried chilly and mustard seeds.

Ingredients:
Serves Four Portions.
Hard boiled egg – 4 each
Grated coconut – 150 gms
Cumin seeds – 1 Tsp
Chilly powder – 1 Tsp
Shallots – 50 gms
Coconut oil – 1 Tbsp
Mustard seeds – 1/2 Tsp
Curry Leaves – 1 sprig
Dried Chilly – 2 pcs
Salt to taste.

Method Of Preparation.
In a pot, take water and egg, bring water to boil and cook for 10-11 minutes.Strain,cool it down, peel the egg and keep aside.
Grind together, grated coconut, cumin seeds, chilly powder, shallots and salt. Keep aside.
In a skillet, heat up coconut oil, add mustard seeds, curry leaves and dried chilly, let it crackle. Add the ground coconut mix, 1/2 cup of water, salt and let it boil. Add the hard boiled egg (preferably cut in to half or slit). Mix it gently until you have a good coating of of the coconut-spice-mix and serve hot.

Bone Appetit & Happy Cooking!

Standard
chakka avial

Jack fruit/ Chakka Avial

Chakka avial is a seasonal and more of a traditional delicacy of Kerala. The young, unripened jack fruit is used to make Chakka avial. For this I have used only jack fruit as the main ingredient, this is also made with combination of different vegetables such as cucumber, drumstick, mango, etc..
Served as a side dish with rice or even as a main course with fish curry and pickle on the side.

Ingredients:
Serves Four Portions.
Jack fruit/ Chakka – 500 gms
Jack fruit seed – 75 gms
Coconut oil – 1 Tbsp
Shallots – 50 gms, sliced
Grated coconut – 100 gms
Green chilly – 2 pcs, slit
Curry leaves – 1 Sprig
Cumin seeds – 1 Tsp
Garlic – 3 cloves
Chilly powder – 1 Tsp
Turmeric powder – 1 Tsp
Water – 1 cup
Salt to taste

Method Of Preparation:
First of all clean the jack fruit(always remember to apply some oil as the latex may stick to your hand), remove the fruit bulb and deseed. Cut lengthwise and keep aside. Remove the outer layer fro the seed and cut in to quarter and keep aside.
To make the coconut masala mix, in a food processor crush together grated coconut, garlic, cumin seeds, chilly powder, turmeric powder(reserve some chilly, turmeric powder for later stage) and curry leaves.
In a medium sized pan, heat oil and add curry leaves,shallots sliced and green chilly, saute for 2 minutes. Add coconut mix and continue to cook on low flame for another 2-3 minutes.
IMG_1584
Add the cut jack fruit seed and add half a cup water and cook. When the seeds are half done, add the cut jack fruit bulb, chilly powder, turmeric powder, salt and the other half of water and cook keeping lid on. Give a gentle mix every minute without over mixing it as over mixing might cause the texture lose.
Adjust seasoning and serve hot.

Bone Appetite & Happy Cooking!

Standard
green beans stir-fry

Green Beans, Coconut Stir-Fry

Green beans stir-fry with grated coconut is a quickie. Quickly saute the green beans with a tiny bit of Indian spices and finish it grated coconut.
Tender, flexible green beans are a delight for Vegans.Very rich in fibers and a good source of are a good source of copper, vitamin B1, chromium, magnesium, calcium, potassium, phosphorus, choline, vitamin A, niacin, protein, omega-3 fatty acids, iron, vitamin B6, and vitamin E.

Ingredients:
Serves Four Portions.
Green Beans – 500 gms
Coconut oil – 1 Tbsp
Dried red chilly – 2 pcs
Curry leaves – 1 Sprig
Green chilly – 3 pcs, slit
Onion- 75 gms, sliced
Garlic – 2 cloves, crushed
Grated coconut
Chilly powder – 1/2 Tsp
Turmeric powder – 1/2 Tsp
Salt to taste

Method Of Preparation:
Cut green beans into batons, slice onions, slit green chilly and keep aside.
Heat oil and add curry leaves and dried red chilly and let it cook.
Add sliced onion and green chilly and saute until tender.
IMG_0093
Add green beans and continue to cook for 2 minutes.Add turmeric powder and chilly powder and cook until green beans are tender.
IMG_0094
Add grated coconut and continue to cook for another 2 minutes.
IMG_0096
Adjust seasoning.
IMG_0097
Note:You can replace coconut oil with oil of your choice. You can skip chilly powder, to make it mild.

Bone Appetite & Happy Cooking!

Standard
banana blossom thoran

Banana Blossom Thoran

Why to discard banana flowers? How about a thoran made of banana flower? I am sure, some of you might take this by surprise!
Almost all parts of banana tree is used, and the flower is no exception. Banana flower thoran is a very famous and healthy delicacy in Kerala. You have every reason to include banana flower in to your daily diet. Many don’t use banana flowers because of the work involved in cleaning the flower, but it is so worth the effort.
The health benefits of banana flower is many-good for diabetic patients, good for lactating mothers, good for pregnant women and weight loss, etc..Hence I encourage everyone to add banana flower in to their diet as often as possible.
Well, this thoran feels so light in your stomach and very easy to digest too.

Ingredients:
Banana flower -1 pcs
Coconut oil – 1 Tbsp
Mustard seeds – 1 Tsp
Curry leaves – 1 Sprig
Dried red chilly – 2 pcs
Shallots – 100 gms
Coconut – 150 gms, grated.
Cumin seeds – 1 Tsp
Garlic – 3 cloves
Turmeric powder -1/2 Tsp
Salt to taste

Method Of Preparation:
Clean the banana flower,to clean banana flowers first oil your hands to prevent discoloration and then remove the red petals(the outer cover) one by one.You can take the flower-like clusters one by one and clean the top part(if you don’t want use this- discard it). Continue peeling the petals until you reach the inner part of the flower, which is very tender. Now you can chop the inner part and immerse it in cold water, let it soak for about 10 minutes and rinse well. Strain and keep aside.
In a food processor, take grated coconut, garlic, turmeric powder, cumin and coarsely grind.
Start the cooking with tempering, heat oil and crackle mustard seeds, curry leaves and red chilly. Add sliced shallots, cook until golden brown. Add the chopped banana flower and stir- fry for a couple of minutes. Add coconut mix,salt and mix well. Cover with a lid and let cook on a slow fire for 8-10 minutes. Adjust the seasoning. Serve hot.

Bone Appetite & Happy Cooking!

Standard
IMG_9996

Chembu Kadukuvaruthathu / Tempered Colaccacia

    This dish does not feature that frequently in every households of Kerala. I just love this dish because of it’s so easy to make and, yet it’s so tasty- you just need to boil the chembu/colaccacia, make a typical South Indian tempering and mix it together.
    IMG_9994
    Peeling the skin off is little bit of a trying task and make sure to wear gloves while peeling the skin off to avoid itching.
    IMG_9997

    Ingredients:
    Serves Four Portions.
    Chembu / Colaccacia – 400 gms
    Water as needed
    Salt to taste
    Coconut oil – 1 Tbsp
    Curry leaves – 1 Sprig
    Mustard seeds – 1 Tsp
    Dried Chilly – 3 pcs

    Method Of Preparation:
    Peel the skin, wash and cut in to big cubes.
    In a medium pot, cover the chembu with water, add salt and bring to boil. Let cook on a simmering fire. When tender, remove from fire, strain and keep aside.
    To make a tempering, heat coconut oil, add mustard seeds, curry leaves and dried chilly and let it crackle.
    Add the tempering in to the cooked chembu and mix gently making sure to not over mix it.

    Bone Appetite & Happy Cooking!

Standard