Spicy Chicken - Coconut Fry | Kerala Chicken pepper fry

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Spicy Chicken-Coconut Fry

Kerala style , spicy chicken fry with coconut and red chilies.
Cooking Time: 50 minutes
Prep Time: 10 minutes
Serves: 3 to 4

Ingredients:

1. Chicken,cut into small pieces - 450 to 500 gms
2. Fennel seeds - 1 tsp
3. Coconut ,sliced - 1/4 cup
4. Curry leaves - 1 handful
5. Dry red chilies,cut into two and seeds removed - 10 to 12
6. Shallots,sliced - 1/4 cup
7. Onion,finely chopped - 1/2 cup
8. Ginger-garlic paste - 1 tbsp
9. Black pepper powder - 3/4 to 1 tsp( according to taste)
10. Coriander powder - 1 tsp
11. Turmeric powder - 1/2 tsp
12. Black pepper powder,freshly crushed - 1 pinch( optional)
13. Garam masala powder - 1 pinch(optional)
14. Coriander leaves,chopped - 1 tbsp
15. Salt - to taste
16. Coconut oil- 2 to 3 tbsp or as required

Instructions:

Heat oil in a heavy bottomed pan( preferably a cast iron pan or wok /cheenachatti).Add fennel seeds and saute for few seconds until it turns golden.Next add coconut, curry leaves, and dry red chilies.Saute until coconut turns light -golden brown.

Now add shallots and onion.Saute for few minutes or until it turns translucent.

Add ginger garlic paste and saute until onion turns golden brown.

Reduce the flame to low, add black pepper powder, coriander powder and turmeric powder.Mix well until combined.

Now add chicken and salt to taste.Mix well and saute for about 2 to 3 minutes.

Cover and cook over medium  flame( do not add water), until chicken turns tender.Stir well once or twice in between to avoid burning.Once the chicken is tender uncover and cook for 5 to 10  minutes or until it turns golden brown.Finally add 1 pinch black pepper powder,garam masala (if using)and mix well.Garnish with coriander leaves.Serve with rice or chapathi.

NOTES

• Adjust the quantity of  black pepper powder according to your taste.

Spicy Chicken-Coconut Fry

Kerala style , spicy chicken fry with coconut and red chilies.
Cooking Time: 50 minutes
Prep Time: 10 minutes
Serves: 3 to 4

Ingredients:

1. Chicken,cut into small pieces - 450 to 500 gms
2. Fennel seeds - 1 tsp
3. Coconut ,sliced - 1/4 cup
4. Curry leaves - 1 handful
5. Dry red chilies,cut into two and seeds removed - 10 to 12
6. Shallots,sliced - 1/4 cup
7. Onion,finely chopped - 1/2 cup
8. Ginger-garlic paste - 1 tbsp
9. Black pepper powder - 3/4 to 1 tsp( according to taste)
10. Coriander powder - 1 tsp
11. Turmeric powder - 1/2 tsp
12. Black pepper powder,freshly crushed - 1 pinch( optional)
13. Garam masala powder - 1 pinch(optional)
14. Coriander leaves,chopped - 1 tbsp
15. Salt - to taste
16. Coconut oil- 2 to 3 tbsp or as required

Instructions:

Heat oil in a heavy bottomed pan( preferably a cast iron pan or wok /cheenachatti).Add fennel seeds and saute for few seconds until it turns golden.Next add coconut, curry leaves, and dry red chilies.Saute until coconut turns light -golden brown.

Now add shallots and onion.Saute for few minutes or until it turns translucent.

Add ginger garlic paste and saute until onion turns golden brown.

Reduce the flame to low, add black pepper powder, coriander powder and turmeric powder.Mix well until combined.

Now add chicken and salt to taste.Mix well and saute for about 2 to 3 minutes.

Cover and cook over medium  flame( do not add water), until chicken turns tender.Stir well once or twice in between to avoid burning.Once the chicken is tender uncover and cook for 5 to 10  minutes or until it turns golden brown.Finally add 1 pinch black pepper powder,garam masala (if using)and mix well.Garnish with coriander leaves.Serve with rice or chapathi.

NOTES

• Adjust the quantity of  black pepper powder according to your taste.

Spicy Chicken-Coconut Fry

Kerala style , spicy chicken fry with coconut and red chilies.
Cooking Time: 50 minutes
Prep Time: 10 minutes
Serves: 3 to 4

Ingredients:

1. Chicken,cut into small pieces - 450 to 500 gms
2. Fennel seeds - 1 tsp
3. Coconut ,sliced - 1/4 cup
4. Curry leaves - 1 handful
5. Dry red chilies,cut into two and seeds removed - 10 to 12
6. Shallots,sliced - 1/4 cup
7. Onion,finely chopped - 1/2 cup
8. Ginger-garlic paste - 1 tbsp
9. Black pepper powder - 3/4 to 1 tsp( according to taste)
10. Coriander powder - 1 tsp
11. Turmeric powder - 1/2 tsp
12. Black pepper powder,freshly crushed - 1 pinch( optional)
13. Garam masala powder - 1 pinch(optional)
14. Coriander leaves,chopped - 1 tbsp
15. Salt - to taste
16. Coconut oil- 2 to 3 tbsp or as required

Instructions:

Heat oil in a heavy bottomed pan( preferably a cast iron pan or wok /cheenachatti).Add fennel seeds and saute for few seconds until it turns golden.Next add coconut, curry leaves, and dry red chilies.Saute until coconut turns light -golden brown.

Now add shallots and onion.Saute for few minutes or until it turns translucent.

Add ginger garlic paste and saute until onion turns golden brown.

Reduce the flame to low, add black pepper powder, coriander powder and turmeric powder.Mix well until combined.

Now add chicken and salt to taste.Mix well and saute for about 2 to 3 minutes.

Cover and cook over medium  flame( do not add water), until chicken turns tender.Stir well once or twice in between to avoid burning.Once the chicken is tender uncover and cook for 5 to 10  minutes or until it turns golden brown.Finally add 1 pinch black pepper powder,garam masala (if using)and mix well.Garnish with coriander leaves.Serve with rice or chapathi.

NOTES

• Adjust the quantity of  black pepper powder according to your taste.

Vegetable and Cheese Sandwich

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Vegetable and cheese sandwich

Healthy and delicious vegetable and cheese sandwich
Cooking Time: 15 minutes
Prep Time: 10 minutes
Serves: 2

Ingredients:

1. Garlic,chopped - 1 large clove
2. Onion,finely chopped - 1 tbsp
3. Spring onion whites,chopped - 1/2 tbsp
4. Green chilies,finely chopped - 1 , according to taste
5. Cabbage,chopped - 1/2cup
6. Carrot,chopped - 1/4cup
7. Bell pepper ( red and green),chopped - 1/2cup
8. Soya sauce- 1/2 tsp
9. Black pepper powder -1/2 tsp(or according to taste)
10. Tomato sauce - 1 tsp + more as required
11. Grated mozzarella cheese - as required
12. Butter - as required
13. Whole wheat bread- 4 slices
14. Salt - to taste
15. Vegetable oil/olive oil /sesame oil- as required

Instructions:

Heat oil in a pan , add garlic, onion , spring onion whites and green chilies.Saute for about 20 to 30 seconds.Next add chopped carrot and cabbage.Saute for few minutes or until tender.

Next add bell pepper and stir fry for about a minute.Now add soya sauce and stir well.

Add black pepper powder ,1 tsp tomato sauce and salt to tatse,mix well until combined.Switch off the stove and allow the vegetable mixture to cool slightly

Take 2 slices of bread and spread a thin layer of tomato sauce on each.Spread half of the prepared vegetable mixture followed with the grated cheese on one slice.

Cover with the other slice.Repeat with the remaining slices.Heat butter in a pan .Place the sandwich in the pan and grill until both sides are golden brown.

Transfer the sandwich to a plate,cut in half and serve immediately.

NOTES

• Adjust the amount of green chilies and black pepper powder according to your taste.

Vegetable and cheese sandwich

Healthy and delicious vegetable and cheese sandwich
Cooking Time: 15 minutes
Prep Time: 10 minutes
Serves: 2

Ingredients:

1. Garlic,chopped - 1 large clove
2. Onion,finely chopped - 1 tbsp
3. Spring onion whites,chopped - 1/2 tbsp
4. Green chilies,finely chopped - 1 , according to taste
5. Cabbage,chopped - 1/2cup
6. Carrot,chopped - 1/4cup
7. Bell pepper ( red and green),chopped - 1/2cup
8. Soya sauce- 1/2 tsp
9. Black pepper powder -1/2 tsp(or according to taste)
10. Tomato sauce - 1 tsp + more as required
11. Grated mozzarella cheese - as required
12. Butter - as required
13. Whole wheat bread- 4 slices
14. Salt - to taste
15. Vegetable oil/olive oil /sesame oil- as required

Instructions:

Heat oil in a pan , add garlic, onion , spring onion whites and green chilies.Saute for about 20 to 30 seconds.Next add chopped carrot and cabbage.Saute for few minutes or until tender.

Next add bell pepper and stir fry for about a minute.Now add soya sauce and stir well.

Add black pepper powder ,1 tsp tomato sauce and salt to tatse,mix well until combined.Switch off the stove and allow the vegetable mixture to cool slightly

Take 2 slices of bread and spread a thin layer of tomato sauce on each.Spread half of the prepared vegetable mixture followed with the grated cheese on one slice.

Cover with the other slice.Repeat with the remaining slices.Heat butter in a pan .Place the sandwich in the pan and grill until both sides are golden brown.

Transfer the sandwich to a plate,cut in half and serve immediately.

NOTES

• Adjust the amount of green chilies and black pepper powder according to your taste.

Vegetable and cheese sandwich

Healthy and delicious vegetable and cheese sandwich
Cooking Time: 15 minutes
Prep Time: 10 minutes
Serves: 2

Ingredients:

1. Garlic,chopped - 1 large clove
2. Onion,finely chopped - 1 tbsp
3. Spring onion whites,chopped - 1/2 tbsp
4. Green chilies,finely chopped - 1 , according to taste
5. Cabbage,chopped - 1/2cup
6. Carrot,chopped - 1/4cup
7. Bell pepper ( red and green),chopped - 1/2cup
8. Soya sauce- 1/2 tsp
9. Black pepper powder -1/2 tsp(or according to taste)
10. Tomato sauce - 1 tsp + more as required
11. Grated mozzarella cheese - as required
12. Butter - as required
13. Whole wheat bread- 4 slices
14. Salt - to taste
15. Vegetable oil/olive oil /sesame oil- as required

Instructions:

Heat oil in a pan , add garlic, onion , spring onion whites and green chilies.Saute for about 20 to 30 seconds.Next add chopped carrot and cabbage.Saute for few minutes or until tender.

Next add bell pepper and stir fry for about a minute.Now add soya sauce and stir well.

Add black pepper powder ,1 tsp tomato sauce and salt to tatse,mix well until combined.Switch off the stove and allow the vegetable mixture to cool slightly

Take 2 slices of bread and spread a thin layer of tomato sauce on each.Spread half of the prepared vegetable mixture followed with the grated cheese on one slice.

Cover with the other slice.Repeat with the remaining slices.Heat butter in a pan .Place the sandwich in the pan and grill until both sides are golden brown.

Transfer the sandwich to a plate,cut in half and serve immediately.

NOTES

• Adjust the amount of green chilies and black pepper powder according to your taste.

EASY VEGETABLE FRIED RICE

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Easy Vegetable fried rice

Restaurant style vegetable fried rice recipe
Cooking Time: 15 minutes
Prep Time: 10 minutes
Serves: 2

Ingredients:

1. Long grain rice,cooked - 4 cups
2. Garlic chopped - 2 large cloves
3. Onion,finely chopped - 2 tbsp
4. Spring onion whites,chopped - 2 tbsp
5. Celery,chopped - 1 tbs(optional)
6. Green chilies,finely chopped - 1or 2 , according to taste
7. Vegetable,chopped - 1.5 to 2 cup( use carrot,cabbage,green beans and bell pepper)
8. Soya sauce- 1 tsp
9. Vinegar- 3/4 tsp
10. Black pepper powder -1 to 1and 1/4 tsp(or according to taste)
11. Salt - to taste
12. Vegetable oil/olive oil /sesame oil- as required

Instructions:

Heat oil in a pan , add garlic, onion , spring onion whites , celery and green chilies.Saute for about 20 to 30 seconds.Next add the chopped vegetables and stir fry over high flame for few minutes or until tender.

Now add soya sauce, vinegar, black pepper powder and salt to taste.Mix well until combined.

Now add the cooked rice and stir gently until combined.Finally add the spring onion greens and switch off the stove.

NOTES

• Allow the cooked rice to cool completely before adding it to the cooked vegetables, else it may turn mushy.

Easy Vegetable fried rice

Restaurant style vegetable fried rice recipe
Cooking Time: 15 minutes
Prep Time: 10 minutes
Serves: 2

Ingredients:

1. Long grain rice,cooked - 4 cups
2. Garlic chopped - 2 large cloves
3. Onion,finely chopped - 2 tbsp
4. Spring onion whites,chopped - 2 tbsp
5. Celery,chopped - 1 tbs(optional)
6. Green chilies,finely chopped - 1or 2 , according to taste
7. Vegetable,chopped - 1.5 to 2 cup( use carrot,cabbage,green beans and bell pepper)
8. Soya sauce- 1 tsp
9. Vinegar- 3/4 tsp
10. Black pepper powder -1 to 1and 1/4 tsp(or according to taste)
11. Salt - to taste
12. Vegetable oil/olive oil /sesame oil- as required

Instructions:

Heat oil in a pan , add garlic, onion , spring onion whites , celery and green chilies.Saute for about 20 to 30 seconds.Next add the chopped vegetables and stir fry over high flame for few minutes or until tender.

Now add soya sauce, vinegar, black pepper powder and salt to taste.Mix well until combined.

Now add the cooked rice and stir gently until combined.Finally add the spring onion greens and switch off the stove.

NOTES

• Allow the cooked rice to cool completely before adding it to the cooked vegetables, else it may turn mushy.

Easy Vegetable fried rice

Restaurant style vegetable fried rice recipe
Cooking Time: 15 minutes
Prep Time: 10 minutes
Serves: 2

Ingredients:

1. Long grain rice,cooked - 4 cups
2. Garlic chopped - 2 large cloves
3. Onion,finely chopped - 2 tbsp
4. Spring onion whites,chopped - 2 tbsp
5. Celery,chopped - 1 tbs(optional)
6. Green chilies,finely chopped - 1or 2 , according to taste
7. Vegetable,chopped - 1.5 to 2 cup( use carrot,cabbage,green beans and bell pepper)
8. Soya sauce- 1 tsp
9. Vinegar- 3/4 tsp
10. Black pepper powder -1 to 1and 1/4 tsp(or according to taste)
11. Salt - to taste
12. Vegetable oil/olive oil /sesame oil- as required

Instructions:

Heat oil in a pan , add garlic, onion , spring onion whites , celery and green chilies.Saute for about 20 to 30 seconds.Next add the chopped vegetables and stir fry over high flame for few minutes or until tender.

Now add soya sauce, vinegar, black pepper powder and salt to taste.Mix well until combined.

Now add the cooked rice and stir gently until combined.Finally add the spring onion greens and switch off the stove.

NOTES

• Allow the cooked rice to cool completely before adding it to the cooked vegetables, else it may turn mushy.

Kallu shappu Style Beef Fry | Beef Fry,Kerala Toddy Shop Style

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Kallu shappu style beef fry

Spicy ,Kerala toddy shop style- beef dry fry.
Cooking Time: 40 minutes
Prep Time: 10 minutes
Serves: 4 to 5
Recipe source:Marias Menu,you can find the original recipe here.

Ingredients:

1. Beef,cut into small cubes - 1/2 kg
2. Water - as required
3. Coconut oil - as required
4. Curry leaves - 1 handful

For Marination:

1. Ginger and Garlic ,crushed - 1.5 Tbsp
2. Shallots,crushed/sliced - 1 cup
3. Crushed dry red chili- 1 to 1.5 tbsp( or according to taste,i used 1 and 3/4 tbsp )
4. Coriander powder - 2 tsp
5. Turmeric powder- 1/4 tsp
6. Black pepper powder - 1 tsp
7. Garam masala powder- 1 to 1.5 tsp
8. Coconut ,sliced- 1 cup
9. Vinegar - 2 tsp
10. Salt - to taste

Instructions:

In a bowl combine together beef with the ingredients listed under ' For Marination'.Keep aside for about 20 to 30 minutes.

In a pressure cooker add the marinated beef  along with 1/4 cup water.Cook until beef  turns tender.If there is excess gravy, cook few more minutes, until it turns almost dry.

Heat coconut oil in a pan, add curry leaves and fry for few seconds.Add the cooked beef and mix well.

Cook over medium-low heat, stirring well in between until it turns dark brown.Add more oil as required.( add 0ne or two pinches of freshly crushed black pepper if desired.).

NOTES

• Do not substitute red chili flakes with chili powder, as it may affect the taste.
• Shallots and curry leaves are essential ingredients for this recipe, so do not skip them.

Kallu shappu style beef fry

Spicy ,Kerala toddy shop style- beef dry fry.
Cooking Time: 40 minutes
Prep Time: 10 minutes
Serves: 4 to 5
Recipe source:Marias Menu,you can find the original recipe here.

Ingredients:

1. Beef,cut into small cubes - 1/2 kg
2. Water - as required
3. Coconut oil - as required
4. Curry leaves - 1 handful

For Marination:

1. Ginger and Garlic ,crushed - 1.5 Tbsp
2. Shallots,crushed/sliced - 1 cup
3. Crushed dry red chili- 1 to 1.5 tbsp( or according to taste,i used 1 and 3/4 tbsp )
4. Coriander powder - 2 tsp
5. Turmeric powder- 1/4 tsp
6. Black pepper powder - 1 tsp
7. Garam masala powder- 1 to 1.5 tsp
8. Coconut ,sliced- 1 cup
9. Vinegar - 2 tsp
10. Salt - to taste

Instructions:

In a bowl combine together beef with the ingredients listed under ' For Marination'.Keep aside for about 20 to 30 minutes.

In a pressure cooker add the marinated beef  along with 1/4 cup water.Cook until beef  turns tender.If there is excess gravy, cook few more minutes, until it turns almost dry.

Heat coconut oil in a pan, add curry leaves and fry for few seconds.Add the cooked beef and mix well.

Cook over medium-low heat, stirring well in between until it turns dark brown.Add more oil as required.( add 0ne or two pinches of freshly crushed black pepper if desired.).

NOTES

• Do not substitute red chili flakes with chili powder, as it may affect the taste.
• Shallots and curry leaves are essential ingredients for this recipe, so do not skip them.

Kallu shappu style beef fry

Spicy ,Kerala toddy shop style- beef dry fry.
Cooking Time: 40 minutes
Prep Time: 10 minutes
Serves: 4 to 5
Recipe source:Marias Menu,you can find the original recipe here.

Ingredients:

1. Beef,cut into small cubes - 1/2 kg
2. Water - as required
3. Coconut oil - as required
4. Curry leaves - 1 handful

For Marination:

1. Ginger and Garlic ,crushed - 1.5 Tbsp
2. Shallots,crushed/sliced - 1 cup
3. Crushed dry red chili- 1 to 1.5 tbsp( or according to taste,i used 1 and 3/4 tbsp )
4. Coriander powder - 2 tsp
5. Turmeric powder- 1/4 tsp
6. Black pepper powder - 1 tsp
7. Garam masala powder- 1 to 1.5 tsp
8. Coconut ,sliced- 1 cup
9. Vinegar - 2 tsp
10. Salt - to taste

Instructions:

In a bowl combine together beef with the ingredients listed under ' For Marination'.Keep aside for about 20 to 30 minutes.

In a pressure cooker add the marinated beef  along with 1/4 cup water.Cook until beef  turns tender.If there is excess gravy, cook few more minutes, until it turns almost dry.

Heat coconut oil in a pan, add curry leaves and fry for few seconds.Add the cooked beef and mix well.

Cook over medium-low heat, stirring well in between until it turns dark brown.Add more oil as required.( add 0ne or two pinches of freshly crushed black pepper if desired.).

NOTES

• Do not substitute red chili flakes with chili powder, as it may affect the taste.
• Shallots and curry leaves are essential ingredients for this recipe, so do not skip them.

Kerala Olan- Onam Sadhya Recipe

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Kerala Olan

Ash gourd and Red cowpeas in coconut milk
Cooking Time: 20 minutes
Prep Time: 5 minutes
Serves: 4 to 5
Ingredients:

1. Vanpayar / Red gram /cowpeas - 1/4 cup
2. Ash gourd /Kumbalanga ,cubed- 1 cup
3. Green chilies,sliced- 3 to 4( or according to taste)
4. Water ( or thin coconut milk)- as required
5. Thick coconut milk - 1 cup
6. Curry leaves- few
7. Coconut oil- as required
8. Salt - to taste

Instructions:

Soak the cowpeas /vanpayar in plenty of water for about 8 to 10 hours or overnight.Cook until tender,drain and keep aside.

In a manchatti /clay pot cook the ash gourd ,green chilies ,salt and sufficient amount of water( or thin coconut milk).When it is done add the cooked cowpeas and mix gently.

Now add the thick coconut milk and mix well.Do not boil.Switch off the stove,  add 1 tsp coconut oil  and curry leaves.Add more salt if required.Serve with rice.

NOTE

• Adjust the number of green chilies according to your taste.
  

Kerala Olan

Ash gourd and Red cowpeas in coconut milk
Cooking Time: 20 minutes
Prep Time: 5 minutes
Serves: 4 to 5
Ingredients:

1. Vanpayar / Red gram /cowpeas - 1/4 cup
2. Ash gourd /Kumbalanga ,cubed- 1 cup
3. Green chilies,sliced- 3 to 4( or according to taste)
4. Water ( or thin coconut milk)- as required
5. Thick coconut milk - 1 cup
6. Curry leaves- few
7. Coconut oil- as required
8. Salt - to taste

Instructions:

Soak the cowpeas /vanpayar in plenty of water for about 8 to 10 hours or overnight.Cook until tender,drain and keep aside.

In a manchatti /clay pot cook the ash gourd ,green chilies ,salt and sufficient amount of water( or thin coconut milk).When it is done add the cooked cowpeas and mix gently.

Now add the thick coconut milk and mix well.Do not boil.Switch off the stove,  add 1 tsp coconut oil  and curry leaves.Add more salt if required.Serve with rice.

NOTE

• Adjust the number of green chilies according to your taste.
  

Kerala Olan

Ash gourd and Red cowpeas in coconut milk
Cooking Time: 20 minutes
Prep Time: 5 minutes
Serves: 4 to 5
Ingredients:

1. Vanpayar / Red gram /cowpeas - 1/4 cup
2. Ash gourd /Kumbalanga ,cubed- 1 cup
3. Green chilies,sliced- 3 to 4( or according to taste)
4. Water ( or thin coconut milk)- as required
5. Thick coconut milk - 1 cup
6. Curry leaves- few
7. Coconut oil- as required
8. Salt - to taste

Instructions:

Soak the cowpeas /vanpayar in plenty of water for about 8 to 10 hours or overnight.Cook until tender,drain and keep aside.

In a manchatti /clay pot cook the ash gourd ,green chilies ,salt and sufficient amount of water( or thin coconut milk).When it is done add the cooked cowpeas and mix gently.

Now add the thick coconut milk and mix well.Do not boil.Switch off the stove,  add 1 tsp coconut oil  and curry leaves.Add more salt if required.Serve with rice.

NOTE

• Adjust the number of green chilies according to your taste.
  

Kaalan | Kalan - Onam Sadhya Special

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Kaalan | Kalan

Kerala style plantain and elephant yam in yoghurt-coconut sauce.
Cooking Time: 30 minutes
Prep Time: 5 minutes
Serves: 4 to 5
Ingredients:

1. Chena/ Elephant Yam ,cut into small cubes- 1/3 cup
2. Plantian / Ethakaya, thinly sliced - 1/3 cup
3. Green chilies,sliced- 3 to 4( or according to taste)
4. Turmeric powder - 1/4 tsp
5. Black pepper powder - 3/4 tsp
6. Kashmiri chili powder - 1/4 tsp
7. Curry leaves- 2 sprigs
8. Yogurt- 2 cups
9. Fenugreek powder- 1/4 tsp( roasted and powdered)
10. Salt - to taste
11. Water - as required

For Coconut paste:

1. Grated coconut - 1/2 cup
2. Cumin seeds - 1/4 tsp
3. Water - as required

For Tempering:

1. Coconut oil  /  Ghee- as required
2. Mustard seeds - 1/2 tsp
3. Dry Red chilies - 3 to 4
4. Curry leaves- 1 sprig

Instructions:

Cook Elephant yam and plantain along with green chilies, turmeric powder, black pepper powder, Kashmiri chili powder, curry leaves, sufficient quantity of water and salt to taste.Cook until it is done and the water is almost completely evaporated.Gently mash the vegetables using the back of the ladle.

Grind together the ingredients listed under ' For coconut paste' to form a smooth paste.

Now add the prepared coconut paste and mix well.Cook for about  2 to 3 minutes.( Do not bring it a boil.)

Gradually add the beaten yogurt, stirring well as you do so.Switch off the stove and stir well.Add  more salt as required.

Heat oil in a pan, add mustard seeds and let it splutter.Add dry red chilies and curry leaves.

Add this to the curry .Finally add the fenugreek powder and mix well.Serve with rice.

NOTES

• For best results, use sour yogurt.
• Adjust the number of green chilies according to your taste.

Kaalan | Kalan

Kerala style plantain and elephant yam in yoghurt-coconut sauce.
Cooking Time: 30 minutes
Prep Time: 5 minutes
Serves: 4 to 5
Ingredients:

1. Chena/ Elephant Yam ,cut into small cubes- 1/3 cup
2. Plantian / Ethakaya, thinly sliced - 1/3 cup
3. Green chilies,sliced- 3 to 4( or according to taste)
4. Turmeric powder - 1/4 tsp
5. Black pepper powder - 3/4 tsp
6. Kashmiri chili powder - 1/4 tsp
7. Curry leaves- 2 sprigs
8. Yogurt- 2 cups
9. Fenugreek powder- 1/4 tsp( roasted and powdered)
10. Salt - to taste
11. Water - as required

For Coconut paste:

1. Grated coconut - 1/2 cup
2. Cumin seeds - 1/4 tsp
3. Water - as required

For Tempering:

1. Coconut oil  /  Ghee- as required
2. Mustard seeds - 1/2 tsp
3. Dry Red chilies - 3 to 4
4. Curry leaves- 1 sprig

Instructions:

Cook Elephant yam and plantain along with green chilies, turmeric powder, black pepper powder, Kashmiri chili powder, curry leaves, sufficient quantity of water and salt to taste.Cook until it is done and the water is almost completely evaporated.Gently mash the vegetables using the back of the ladle.

Grind together the ingredients listed under ' For coconut paste' to form a smooth paste.

Now add the prepared coconut paste and mix well.Cook for about  2 to 3 minutes.( Do not bring it a boil.)

Gradually add the beaten yogurt, stirring well as you do so.Switch off the stove and stir well.Add  more salt as required.

Heat oil in a pan, add mustard seeds and let it splutter.Add dry red chilies and curry leaves.

Add this to the curry .Finally add the fenugreek powder and mix well.Serve with rice.

NOTES

• For best results, use sour yogurt.
• Adjust the number of green chilies according to your taste.

Kaalan | Kalan

Kerala style plantain and elephant yam in yoghurt-coconut sauce.
Cooking Time: 30 minutes
Prep Time: 5 minutes
Serves: 4 to 5
Ingredients:

1. Chena/ Elephant Yam ,cut into small cubes- 1/3 cup
2. Plantian / Ethakaya, thinly sliced - 1/3 cup
3. Green chilies,sliced- 3 to 4( or according to taste)
4. Turmeric powder - 1/4 tsp
5. Black pepper powder - 3/4 tsp
6. Kashmiri chili powder - 1/4 tsp
7. Curry leaves- 2 sprigs
8. Yogurt- 2 cups
9. Fenugreek powder- 1/4 tsp( roasted and powdered)
10. Salt - to taste
11. Water - as required

For Coconut paste:

1. Grated coconut - 1/2 cup
2. Cumin seeds - 1/4 tsp
3. Water - as required

For Tempering:

1. Coconut oil  /  Ghee- as required
2. Mustard seeds - 1/2 tsp
3. Dry Red chilies - 3 to 4
4. Curry leaves- 1 sprig

Instructions:

Cook Elephant yam and plantain along with green chilies, turmeric powder, black pepper powder, Kashmiri chili powder, curry leaves, sufficient quantity of water and salt to taste.Cook until it is done and the water is almost completely evaporated.Gently mash the vegetables using the back of the ladle.

Grind together the ingredients listed under ' For coconut paste' to form a smooth paste.

Now add the prepared coconut paste and mix well.Cook for about  2 to 3 minutes.( Do not bring it a boil.)

Gradually add the beaten yogurt, stirring well as you do so.Switch off the stove and stir well.Add  more salt as required.

Heat oil in a pan, add mustard seeds and let it splutter.Add dry red chilies and curry leaves.

Add this to the curry .Finally add the fenugreek powder and mix well.Serve with rice.

NOTES

• For best results, use sour yogurt.
• Adjust the number of green chilies according to your taste.

Meen Manga Curry | Kerala Fish Curry with Raw Mango

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Lunch Ideas

Meen Manga Curry

Kerala style fish curry with raw mango.
Cooking Time: 30 to 35 minutes
Prep Time: 5 minutes
Serves: 3 to4
Ingredients:

1. Fish,medium size pieces- 400 gms
2. Garlic,finely chopped - 1/2 tsp
3. Ginger ,finely chopped - 1 tsp
4. Shallots,sliced - 2 tbsp
5. Curry leaves - few
6. Raw Mango,sliced - 1 medium (depending on the sourness you many need more or less)
7. Green chilies,cut vertically - 2 ( or according to taste)
8. Water - or as required
9. Salt - to taste
10. Coconut oil - as required

For coconut paste:

1. Grated coconut- 1/2 cup
2. Turmeric powder - 1/4 tsp
3. Coriander powder - 1 tsp
4. Kashmiri chili powder - 1 to 1.5 tsp( according top taste)
5. Water - as required

For Tempering:

1. Coconut oil- as required
2. Mustard seeds - 1/4 tsp
3. Curry leaves - Few
4. Shallots,sliced - 2

Instructions:

In a blender,combine together all the ingredients listed under " For coocnut paste" and grind to form a smooth paste.Keep aside.

Heat oil a manchatti/clay pot.Add garlic,ginger,shallots,curry leaves,raw mango and green chilies.Saute for about 30 seconds.Next add the prepared coconut paste and required amount of water.Add salt to taste.

Bring this to a boil.Add the fish and mix gently.Cover and cook over medium flame, until fish is done and the gravy turns thick.

Once the gravy turns thick.Heat oil in a pan and add the mustard seeds.Let it splutter.

Add curry leaves and shallots and saute until it turns golden brown.Add this to the curry.Switch off the flame,cover and let stand for atleast 10 minutes before serving.

NOTES

• As the curry cools,it will thicken further.Therefore adjust the amount of water according to the consistency required.
  

• 

Meen Manga Curry

Kerala style fish curry with raw mango.
Cooking Time: 30 to 35 minutes
Prep Time: 5 minutes
Serves: 3 to4
Ingredients:

1. Fish,medium size pieces- 400 gms
2. Garlic,finely chopped - 1/2 tsp
3. Ginger ,finely chopped - 1 tsp
4. Shallots,sliced - 2 tbsp
5. Curry leaves - few
6. Raw Mango,sliced - 1 medium (depending on the sourness you many need more or less)
7. Green chilies,cut vertically - 2 ( or according to taste)
8. Water - or as required
9. Salt - to taste
10. Coconut oil - as required

For coconut paste:

1. Grated coconut- 1/2 cup
2. Turmeric powder - 1/4 tsp
3. Coriander powder - 1 tsp
4. Kashmiri chili powder - 1 to 1.5 tsp( according top taste)
5. Water - as required

For Tempering:

1. Coconut oil- as required
2. Mustard seeds - 1/4 tsp
3. Curry leaves - Few
4. Shallots,sliced - 2

Instructions:

In a blender,combine together all the ingredients listed under " For coocnut paste" and grind to form a smooth paste.Keep aside.

Heat oil a manchatti/clay pot.Add garlic,ginger,shallots,curry leaves,raw mango and green chilies.Saute for about 30 seconds.Next add the prepared coconut paste and required amount of water.Add salt to taste.

Bring this to a boil.Add the fish and mix gently.Cover and cook over medium flame, until fish is done and the gravy turns thick.

Once the gravy turns thick.Heat oil in a pan and add the mustard seeds.Let it splutter.

Add curry leaves and shallots and saute until it turns golden brown.Add this to the curry.Switch off the flame,cover and let stand for atleast 10 minutes before serving.

NOTES

• As the curry cools,it will thicken further.Therefore adjust the amount of water according to the consistency required.
  

• 

Meen Manga Curry

Kerala style fish curry with raw mango.
Cooking Time: 30 to 35 minutes
Prep Time: 5 minutes
Serves: 3 to4
Ingredients:

1. Fish,medium size pieces- 400 gms
2. Garlic,finely chopped - 1/2 tsp
3. Ginger ,finely chopped - 1 tsp
4. Shallots,sliced - 2 tbsp
5. Curry leaves - few
6. Raw Mango,sliced - 1 medium (depending on the sourness you many need more or less)
7. Green chilies,cut vertically - 2 ( or according to taste)
8. Water - or as required
9. Salt - to taste
10. Coconut oil - as required

For coconut paste:

1. Grated coconut- 1/2 cup
2. Turmeric powder - 1/4 tsp
3. Coriander powder - 1 tsp
4. Kashmiri chili powder - 1 to 1.5 tsp( according top taste)
5. Water - as required

For Tempering:

1. Coconut oil- as required
2. Mustard seeds - 1/4 tsp
3. Curry leaves - Few
4. Shallots,sliced - 2

Instructions:

In a blender,combine together all the ingredients listed under " For coocnut paste" and grind to form a smooth paste.Keep aside.

Heat oil a manchatti/clay pot.Add garlic,ginger,shallots,curry leaves,raw mango and green chilies.Saute for about 30 seconds.Next add the prepared coconut paste and required amount of water.Add salt to taste.

Bring this to a boil.Add the fish and mix gently.Cover and cook over medium flame, until fish is done and the gravy turns thick.

Once the gravy turns thick.Heat oil in a pan and add the mustard seeds.Let it splutter.

Add curry leaves and shallots and saute until it turns golden brown.Add this to the curry.Switch off the flame,cover and let stand for atleast 10 minutes before serving.

NOTES

• As the curry cools,it will thicken further.Therefore adjust the amount of water according to the consistency required.
  

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