Fish Curry with Coconut |തേങ്ങ അരച്ച നല്ല നാടൻ മീൻകറി|

  • 500gms Fish
  • 1 cup grated coconut
  • 1 tsp Chili powder 
  • 1/2 tsp Turmeric powder 
  • 1tbsp Coconut oil
  • 1 tsp Fenugreek seeds
  • 1 tbsp crushed Ginger
  • 1 tbsp Crushed garlic
  • 5 green chillies
  • 1 Onion sliced
  • 1 Tomato
  • about the size of a lemon Tamarind
  • Curry leaves 
  • Salt - to taste
  • 1tbsp Coconut oil
  • 1&1/2 cup water

  • Wash and clean the fish and cut it into small pieces.
  • Add coconut, turmeric powder, chilli powder and a little water in a blender and grind together into a fine paste.
  •  Add coconut turmeric powder, chilli powder and a little water and stir well.
  • Heat coconut oil in a clay pot and roast fenugreek.
  • Add crushed ginger and garlic and sauté until raw smell gone.  Add sliced onion, green chillies and curry leaves and fry.
  • When the onions turns translucent, add  coconut paste, water, tamarind and enough salt.
  • When it boils, add tomatoes and fish, cover and cook on low heat for 10 minutes.
  • When the gravy is thick enough, turn off the heat and pour over a tablespoon of coconut oil.  Sprinkle with curry leaves and cover.
  • If this curry is prepared the day before, it will taste better.
  • This curry is very good to eat with rice, chapati, appam and puttu.

Easy Malabar Mutton Biriyani |എളുപ്പത്തിൽ മലബാർ മട്ടൻ ബിരിയാണി

 An easy and delicious mutton biryani 

 1. Mutton -750 gms

 2. Turmeric powder - half a teaspoon

      Chili powder - a teaspoon

      Fennel powder - a teaspoon

      Garam masala -half a teaspoon

      Ginger garlic paste - a tablespoon

      Yogurt - 2 tbsp

      Lemon Juice - 1teaspoon

      Salt- as needed

 3. Kaima Rice/Basmati Rice -2 cups

 4. Ghee - 3 tbsp

 5. Cashew nuts- 1/4 cup

     Raisins - a quarter cup

     Onions (sliced) -1

 6. Pepper - 1teaspoon

     Sajeera -1 tbsp

     Cloves -4

     Cardamom- 5


     Bay leaves -1

     Star anise -1

 7. Pineapple -2 tbsp

8. Water- 3 cups

9. Salt - as needed

10.Onions (sliced)- 3   

      Ginger garlic paste -2 tbsp

      Green chillies -5

11. Tomato -1

12. Coriander and mint leaves -2 tbsp

13. Chopped pineapple -2tbsp

14. Cashew nuts -20

15. Saffron-a pinch

      Milk -2 tbsp

 1. Cut the mutton into large pieces and marinate with the second ingredients and leave for at least two hours.If you apply masala the day before and keep it in the fridge, it will taste better.

 2. Wash the rice thoroughly and soak it in water for half an hour. Saffron should be soaked in warm milk.

3. Heat 3tbsp of ghee in a pressure cooker and fry the garnished portion of cashew nuts, raisins and onion.

 4. In to the same ghee roast masalas mentioned in the sixth ingredient

After frying  the spices, add finely chopped pineapple and fry.

Add soaked rice and fry on low heat for 5 minutes.

Add three cups of boiling water and enough salt, stir and close the cooker.

When the steam comes out well, put on the whistle and cook on low heat for 5 minutes.

Switch off heat and keep it aside.

5. Now let's prepare mutton masala

Heat a tablespoon of ghee in a pressure cooker, add ginger and garlic paste and when raw smell goes, add onion and green chillies.

When the onion is well cooked, add the mutton, tomato , chopped coriander and mint leaves,  finely chopped pineapple and half a cup of water, mix well and close the cooker.

Pressure cook it for 1 whistle and then simmer for 15 minutes.

6.Open the cooker and cook until gravy thickens.Add cashewnut paste and mix well.

When it boils well, you can arrange the cooked rice on top of the masala.

Sprinkle a little coriander, mint, roasted nuts, raisins and onion on top.

On top of this pour saffron soaked in milk.

7.Remove the whistle, close the cooker and place the cooker on a flat pan and heat on low heat for 15 minutes.

 8. Delicious Malabar Mutton Biryani is ready.  For those who like to eat eggs with biryani, boiled eggs can also be added to the masala.

ഗോതമ്പ് ഇടിയപ്പം|Wheat Idiyappam

 Soft and Tasty Wheat Idiyappam

 1. Wheat flour- 1 cup

 2. Boiling water- as needed

 3.Salt- as needed

 4. Ghee -1 tbsp

 5.Shredded coconut-1 cup

Steam the wheat flour well for 10 minutes.Or roast  in a pan over low heat for 5 minutes.

After t cools down,add salt and pour boiling water little by little over it and knead.

Knead well by hand.  When mixed, add a little ghee to enhance the taste.

Fill it into the idiyappam maker .Now begin to press the idiyappam maker directly on a banana leaf or  idli moulds in a round circle. Sprinkle a little shredded coconut to enhance the taste.

On medium  flame steam idiyappams for 10 to 12 minutes. After they are cooked well, switch off the flame and let the idiyappams be inside the steamer  for 1 to 2 minutes.

Kashmiri Pulav| Kashmiri Pilaf|കാശ്മീരി പുലാവ്/Kashmiri Pulao

1.Basmati rice-1&1/2cups 
7.Water-1&1/2 cups 
9. Salt 
      Cumin seeds-1/2tsp 
      Bay leaves-1 
      Star anise-1 
12. Rose Flower-1

 First, wash the rice thoroughly and soak it in water for half an hour. Soak two tablespoons of saffron in hot milk. 

 Heat ghee in a pan and fry the onion. Roast cashews, almonds and raisins in the same ghee. 

Add the spices in the same ghee and roast for a minute, add water, milk, salt, sugar and saffron milk. 

 When it boils well,add rice. Cover and cook on low heat for 10 to 15 minutes.Switch off flame. 

 When it is hot, sprinkle rose petals, mix well and cover for another 10 minutes. W

hen the heat subsides, add the chopped fruits, roasted onions, nuts, almonds and raisins. 

 Serve hot with chicken curry,egg curry, vegetable curry,etc.

വെണ്ടക്ക മുട്ട മസാല( Lady's finger and egg masala )

Lady's finger and  egg masala that can be prepared in ten minutes.  It is a good combination with chapati, rice ​​and puri.  If you eat once, you will feel like eating again and again.

 1. Lady's finger(Okra)- 10nos
 2.Egg- 2
 3.Onion( big)- 1
 5. Green chillies - 2
 6. Turmeric powder - 1/4,ts
 7. Chili powder - 1tsp
 8. Cumin powder - 1/2tsp
 9.Tomato -1
 10.Coriander leaves - a handful

Cut the Lady's finger  into small pieces.  Add a little salt and turmeric powder.
Heat a tablespoon of oil in a pan and roast the ladyfingers.

Heat a tablespoon of oil and fry the finely chopped onion, ginger and green chillies.

When the onion turns brown,  add turmeric powder, chilli powder and cumin powder.

Add finely chopped tomatoes and salt
Stir for 5 minutes.

Add fried  Lady's finger and cook until well mixed.

Beat two eggs, mix well and sauté until dry.

Sprinkle a little coriander leaves and turn off the heat.


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