POTATO GARLIC UPPERI

Ingredients:

1. Potato - 500 gm
2. Garlic - 15 flakes
3. Red Chillies - 4
4. Mustard seeds - 2 tsp
5. Curry leaves
6. Salt as required
7. Turmeric Powder - 1/2 tsp
8. Coconut oil - 2 tablespoons

Method: 

Peel Potatoes and cut into small cubes. Skin Garlic flakes and chop finely.
Place a kadai on fire and pour in coconut oil. Splutter mustard seeds, add red chillies cut into pieces. Low fire. Add garlic and curry leaves. Saute for 1-2 minutes. When nice aroma of fried garlic appears (color of garlic shall not change) add turmeric powder. Mix well. Then add potato cubes and salt. Do not add water. Mix together all ingredients well. Close the kadai with a lid. Cook in low fire for 10 minutes. Potao Garlic Upperi is ready. It is a very simple but very tasty accompaniment with rice. 

Read more »

FISH MAPPAS

Ingredients:

1. Silver Pomfret or Seer fish or Pearl Spot - 1/2 kg
2. Garlic - 4 flakes
3. Peppercorns - 1 tsp
4. Chilly Powder - 2 tsp
5. Turmeric powder - 1 tsp
6. Coconut oil
7. Shallots - 1/4 kg
8. Garlic - 6 flakes
9. Ginger - 1 piece
10. Green Chillies - 4-5
11. Mustard - 1 tsp
12. Red Chillies - 3
13. Coriander Powder - 1 tablespoon
14. Fenugreek Powder - 1/2 tsp
15. Tomato - 3
16. Curry Leaves
17. Coconut milk - 1 cup thick + 1 cup thin
18. Salt as per personal choice

Method: 

Clean fish and cut into the size of your choice. Round pieces are best. Grind together 4 flakes of garlic, ginger, peppercorns, 1 tsp chilly powder and 1/2 tsp turmeric powder and apply well on fish pieces with salt. Keep aside at least 1/2 hour for marination. Shallow fry fish pieces in coconut oil. You can use the same oil for further cooking. Crush together shallots, 5-6 cloves garlic, 1 piece ginger and 4-5 green chillies. Splutter mustard and red chillies in oil. Add shallots mixture and saute in medium flame till onion becomes tender and changes color. Add 1 tsp red chilly powder, coriander powder,1/2 tsp turmeric powder and fenugreek powder and fry well. Add curry leaves and saute. Add finely chopped tomato. Turn flame to simmer and cook till tomato cooked well. Mash all the ingredients. Add both cups coconut milk and allow to boil. Add fried fish pieces and boil for 1 minute in low fire. Serve with rice, appam etc.

Read more »

COLD COFFEE

Ingredients:

1. Chilled Milk - 1 cup
2. Fresh Cream - 1/2 cup
3. Instant Coffee Powder - 1 tsp
[If Expresso can be used it is the BEST!!]
4. Sugar - as required

Method:

Beat all the ingredients in a mixer or blender and serve instantly.

Read more »

CHICKEN & VEGETABLE STEW

Ingredients:

1. Chicken cooked and shredded - 1 cup
2. Carrot cubed - 1/2 cup

3. Potatoes cubed - 1 cup
4. Green Peas or chopped beans - 1/2 cup
5. Garlic - 10 cloves
6. Peppercorns - 1 tablespoon
7. Cloves - 3
8. Cinnamon - 1 stick
9. Cardamom - 1
10. Thick coconut milk - 1 cup
11. Curry leaves
12. salt - as required
13. Onion - 1 big
14. Coconut oil - 2 tablespoons
15. Garam masala powder - 1/2 teaspoon

Method:

Cook vegetables in 1/2 cup of water adding salt & keep aside. Please take care to do not over cook and turn their color. Heat Coconut Oil in a Kadai and add crushed pepper and crushed garlic into it. Saute for 1 minute and add coarsely crushed cloves, cinnamon and cardamom, continue stirring until nice aroma appears. Now add finely chopped onions to it. Saute until onions turn transparent. Add shredded chicken pieces and curry leaves and saute for 2 minutes. Now add cooked vegetables straining water and mix well with the other ingredients. Add salt and garam masala powder. Mix everything well and saute for 1 more minute. Now add coconut milk. Simmer down fire. Do not allow coconut milk to boil. Add strained water from cooked vegetables if want to loosen consistency of gravy. Remove from fire when cocnut milk is about to boil.

Apt with idiyappam, velleppam, palappam etc.

Read more »

VARUTHARACHA KOZHI CURRY [Chicken curry with fried coconut gravy]

Ingredients:

1. Chicken - 250 gm
2. Coconut - 1/2 cup
3. Red Chillies - 3
4. Kashmiri Chillies - 4
5. Coriander Seeds - 1 Tbsp
6. Sauf - 1 Tsp
7. Cloves - 2
8. Cinnamon - 2 sticks
9. Cardamom - 1
10. Garlic - 7-8 cloves
11. Turmeric Powder - 1/2 tsp
12. Coconut Oil - 3 Tablespoons 
13. Salt - as required
14. Onions - 2 big
15. Green Chillies - 4
16. Curry leaves - a handful
17. Thin coconut milk - 1 cup
18. thick coconut milk - 1 cup
19. Garam masala powder - 1 tsp

Method: 

Roast grated coconut, red chillies, kashmiri chillies, coriander seeds, sauf,  cloves, cinnamon sticks,  cardamom, cloves of garlic &  turmeric powder in coconut oil in low fire till all the ingredients roasted well and color of coconut turns brown. Make a nice paste of these ingredients. Marinate chicken cut into small pieces with this masala paste & salt for minimum 1/2 hour. Fry sliced onions in coconut oil. Add marinated chicken pieces with masala to this and fry for 5 minutes. Add slitted green chillies sand curry leaves. Now Add thin coconut milk and cook by closing the vessel with lid. When done add garam masala powder & let it boil for 1 more minute. Add thick coconut milk and remove from fire before boiling.

Read more »