Keerai poriyal(ponnakanni keerai)

Ingredients:

• Ponnakanni keerai -1 bunch
• Gram dhall -2tbsp
• Mustard seeds -1/2tsp
• Chopped onions -1small
• Red chilli -1
• Gratted coconut -1tbsp
• Cumin powder -1/2tsp
• Oil -1tsp
• Salt -To taste

Method:

1.        Pluck the leaves from the stem wash it and chopped finely keep aside.
2.        Cook green gram dhall till it soft.
3.        In a kadai pour 1tsp of oil when it is hot add mustard seeds when it pops up add red chilli  and add chopped onions.
4.        Now add chopped greens and stir well close with a lid and cook on low flame for few secs.(no need to add water).
5.        When it is cooked add cumin powder,salt,cooked gram dhall and grated coconut.
6.       Mix well and keep it on low flame for few sec and serve.

      

sardine/chala fry

Ingredients:

Sardine fish -4 to 5
Pearl onion -4
Pepper -1/4tsp
Chilli powder -1/2tsp
Turmeric powder -1/4tsp
Curry leaves -1spring
Salt -To taste
Oil - For shallow frying

Procedure:

1. Clean and cut the fish and make some gashes on both the sides.
2.  Now grind  pearl onions,pepper balls,chilli pwd,turmeric pwd and salt as a paste.
3. Mix the ground  paste into the fishes and marinate for around half an hour.
4. In pan pour some oil and shallow fry the fishes till it become cook.
5. Fry the curry leaves in the same oil and garnish.

Avial (kerala style)

Ingredients:

• Vegetables -1cup(carrot,yam,cucumber,beans,drum stick)
• sour curd -1/2cup
• coconut -1/2cup
• cumin seeds -1/2tsp
• green chillis-1 big
• coconut oil -1/4cup
• turmeric powder-1/2tsp
• salt to taste
• curry leaves

Procedure:

• Grind the coconut, green chillies and cumin seeds together to make a fine paste, adding very little water and keep aside.
• chop all the vegetables into 3-inch lengths and Cook the vegetables separately with very little water and turmeric powder in a heavy-bottomed vessel.
• When the vegetables get cooked add the ground coconut paste and curd into it and heat through, taking care to prevent curdling.
• Finally add the coconut oil and curry leaves immediately switch off the heat.
• serve hot

Nattu koli kulambu (country chicken curry)

Ingredients:

• Chicken -500gm
• Small onion -100gm
• Tomato -1/2no
• Green chilli-1no
• Ginger garlic paste -2tsp 
• Chilli powder -1tsp
• Turmeric powder -1/2tsp
• Coriander powder -1tsp
• Cumin powder -1/2tsp
• Salt to taste
• Cinamon stick -1"stick
• Cloves -2no
• Cardamon -2no
• Curry leaves -1stks
• Water-1cup
• Oil -2tbsp

Procedure:

• Take a pressure cooker pour some oil and roast cinamon,cloves,cardamon,1/2of curryleaves saute till the aroma raises
• Add Onions and ginger garlic paste saute till raw smell leaves.
• Add Tomato,Green chilli and saute for 3min till tomato smash well.
• Add all the spice powders(chilli,turmeric,corianderand cumin powder)saute till raw smell leaves.
• Now add chicken pieces and saute well for a min.
• Add Water and close the lid and cook for 20 mins in simmer.
• Open the lid and garnish with coriander leaves and serve.

Battura

Igredients:

•       500gm Maida flour
•       1/2 tsp Baking soda
•       1Tbsp, oil or Ghee
•       1/2 Cup Curd
•       Salt To Taste
•       Oil for Deep Frying

Procedure:

•       Mix all the Ingredients.
•       After Mixing, make a dough out of it.
•       Leave the Dough so that it can ferment for 6-7 hours.
•       Now take a small ball out of it and roll into a thin roti.
•       Heat oil for Deep frying.
•       Fry the roti till it become puff up.
•       Serve hot with channa masala.. 

 

Egg curry (kerala style)

Ingredients:

Eggs - 4, hard boiled, peeled

Onion - 1, finely sliced (large)

Tomato -1(chpped)

Green chilies - 2, slit lengthwise

Ginger and garlic paste -2tsp

Curry leaves - 1 spring

Chilli powder -1/2tsp

Garam masala powder - 1/4 tsp

Coriander powder - 1/2 tsp (optional)

Cumin powder -1/2tsp 

Coconut milk - 2 cups(thick and thin milk)

Cloves -2no

Cinamon -1"stick

Fennel seeds -1/4 tsp

Coconut oil - 1 1/2 tbsps (or any oil)

Procedure:

• Heat oil in a heavy bottomed vessel, add the cloves,cinamon,fennel seeds,1/2 of spring curry leaves and allow them to splutter.
• Add sliced onions,ginger and garlic paste and saute for 5 minutes.
• Add the tomatoes and saute for a min when tomatos get totally cooked add salt to taste and add chilli pwd,coriander pwd,cumin pwd and little turmeric .saute till the raw smell leaves.
• Now add the coconut milk and cook on low to medium flame for 7- 8 minutes. Stir once in a while.
• Add the eggs and cook for 2 mts and add garam masala powder, remaining curry leaves and coriander leaves.

serve with aapam,idiyappam,dosa,idli.

mutton kheema curry

Ingredients:

1/4 kg minced meat (kheema), washed and drained
1 large onions, finely chopped
1 tomatoes, finely chopped
1 tsp ginger garlic paste
few curry leaves
chilli pwd -2tsp
coriander pwd-11/2tsp
½ tsp turmeric pwd
cloves-2
cinnamon stick -1/2"
salt to taste
2 1/2 tbsps oil
coriander leaves for garnish


Procedure:

•  Heat oil in a pressure cooker, add cloves,cinnamon, curry leaves and chopped onions and saute till the onions turn transparent.
•  Add the ginger garlic paste and saute further for another 3 mts. Add tomatoes and saute for a min and add minced meat and turmeric pwd and cook on high without lid for 4-5 mts. Stir inbetween.
• Add the spice pwd(c.pwd,coriander pwd) and salt and combine well. 
•  Add a cup of water and place lid and cook on pressure upto 4 whistles or until the meat is almost cooked.
• Turn off heat, After 3-4 mts, remove lid, and add coriander leaves.
•  Again cook on low flame for 8-10 mts or till you get the desired gravy consistency.
•  Garnish with fresh coriander leaves and serve hot with rotis or white steamed rice.

chicken keema cutlet

Ingredients:

Chicken keema-1/4 kg

Boiled and mashed potatos-3

Egg - 1 ( for binding)

Bread crumbs (for coating)

Ginger Garlic Paste-2tsp

Onion- 1 medium finely chopped         

Green chillis - 2 finely chopped

Coriander leaves -2tbsp

Salt - as per uo taste

Garam Masala powder - 1tbsp

oil- for deep frying

Procedure:

• Add all the ingredients into a bowl except oil,egg and bread crumbs mix it well.
• Heat oil ,in a kadai once its hot enough make small balls of the mixture and dip into the beated egg and coat well with some bread crumbs and drop them carefully into the hot oil and deep fry till done.
• Enjoy with some ketchup or green chutney.

keerai masiyal (spinach puree)

Ingredients:

Spinach - 1 bunch ( I used Seeru Keerai) roughly chopped

Garlic - 4 cloves

Green Chilli - 2 chopped

Water - 1/2 cup

Salt to taste

For Tempering:

Ghee/Oil - 3 tblspn

Mustard seeds -1/2tsp

Shallots  / Sambar Onion - 4 chopped finely

Red chilli -1

Method:

Take water in a sauce pan. Add garlic and green chillies in it.

Add the roughly chopped spinach into it.

Cover with a lid and cook it for 5 mins.

Now remove them from heat and let them cool down.

Take it in a blender and make into a fine puree.

Pour that in a bowl.

Now heat ghee in a pan and add chopped shallots,mustard seeds,red chilli.

Pour this over the spinach puree and mix well.

Serve with rice .

Chilli idli

Ingredients:

Left over idlis  -3 or 4
Onion -1(medium size)sliced
Tomato ketchep -1tbsp
Chilli sauce/chilli powder -1 1/2tsp
Turmeric powder -1/2tsp
Garam masala -1/4tsp
Salt-1tsp
Curry leaves-4 to 5
Fennel seeds-1/2tsp
Coriander leaves for garnish
Oil-2 to 3tbsp


Procedure:

Cut the idlis into some desired shapes as ur wish..

Now take a kadai add some oil ,fennel seeds,curry leaves.

When its spultter add sliced onions and fry till it become golden brown.

Then add turmeric,chilli pwd and garam masala, salt and sotey for few minutes..

Now add tomato ketchep and keep strring for 1min and immediately add the diced idlis and combined well with all the masalas.

Finally garnish with coriander leaves.........

serve hot..

Egg Podimas

Ingredients:

Egg -2
Onion chopped -1 small size
Tomatochopped -1/2 or 1
Turmeric powder -1/4 tsp
Chilli powder -1/2 tsp
Garam masala -1/4tsp
Pepper powder-1/4tsp
Salt-as per ur taste
Oil -2tbsp

Procedure:

Take a small non stick pan pour some oil fry the chopped onions and sotey till it become golden brown in color .
Add chopped tomatos,salt and add all the spice powders(turmeric pwd,chilli pwd,garam masala) one by one.
Now add the eggs sotey well till the eggs become scrambled well.
Finally add salt and pepper and garnish with curry leaves........

serve it hot..

                                                                                                                                                                                  

chicken leg fry

Ingredients:

Chicken leg -2
Chilli powder -1tbsp
Turmeric powder -1/2tsp
Pepper powder -1/2tsp
Curd -1/2tbsp
Garam masala -1/2tsp
Salt -as per ur taste
Oil


Procedure:

• Marinate the chicken with the above ingredients  for an hour.
• Take a non stick kadai pour some oil and deep fry the chicken pieces till it become dark brown in color...
• Garnish with some sliced onions and curryleaves.....

serve it hot....


yummmy chicken leg fry goes well with briyani,ghee rice...