Soya Chunks Fry


Soya Chunks             100 gms

Chilly powder            1/2 teaspoon

Turmeric powder            1/4 teaspoon

Green chillies            2 NOS.

Garlic                          8 pods

Ginger                        1″ piece

Onion(finely chopped) 2 cups

Curry leaves               1 sprig

Oil                               1 tablespoon

Tomato sauce 1 tablespoon

Coconut cubes              1/2 cup

Salt                             to taste

Method:_

Soak soya chunks in boiled water for 2 minutes and drain off the excess water by squeeze them.  Mince the chunks and add chilly powder, turmeric powder, and salt and keep aside.

Heat oil.  Add onion, green chillies, curry leaves, ginger and garlic.  Add minced soya chunks.  Cover and cook for 10 minutes.  Add tomato sauce and cocnut cubes.  Remove from fire and serve hot.

Koonthal Fry


Koonthal                     500 gms.

Onion            (sliced)           2 nos.

Ginger                        1″ piece

Garlic                          8 pods

Green chillies(slit)            5 nos.

Red chilly powder            1 teaspoon

Turmeric powder            1/2 teaspoon

Coriander powder            1 teaspoon

Cumin seeds             1 teaspoon

Tomato(sliced)         1 no.

Coconut cubes  1/2 cup

Curry leaves               1 sprig

Oil                               2 tablespoon

Salt                             to taste

Method:-

Clean and cut the koonthal into small rings.  Marinate them with chilly powder, turmeric powder and salt and keep aside.  Heat oil in a pan.  Add green chillies, curry leaves, cumin seeds and then the onions.  Fry until the onions turn brown. Crush ginger and garlic and add and fry well.  Add chilly powder, turmeric powder and coriander powder.   Add tomato and stir well.  When the tomatoes are done, add koonthal pieces and coconut cubes and cook on slow fire for 10 minutes.  Stir occasionally.  Serve hot with chappathi or rice.

Ethapazham Vazhattiyathu


Ingredients:-

Banana   3 nos

Sugar      1/4 cup

Ghee      4 tablespoon

Method:-

Cut banana roundwise half.  Now slit each half lengthwise into 6 thin pieces.  Heat ghee in a pan.  Fry the banana slices on slow fire till each side become golden brown.  Take out fried bananas from pan and sprinkle sugar.  Serve hot.

Palak Paneer


Ingredients:-

Fresh Palak             (Spinach)       500 gms

Paneer                                   100 gms

Onions                                    2 nos.

Ginger                                    1″ piece

Garlic                                      8 pods

Green chilly                            4 nos.

Oil                                           1 tablespoon

Ghee                                       1 teaspoon 

Garam masala                       1/2 teaspoon 

Cumin powder                       1/2 teaspoon

Salt                                         to Taste

Butter                                      1 teaspoon 

 

Method:-

Clean and wash palak (spinach).   Pressure cook spinach for 5 minutes.  Allow it to cool.  Grind it in a mixer with little water and keep aside.

Cut paneer into small pieces.  Heat ghee and fry the paneer until golden bown and keep aside.

Heat oil.  Add onions and sauté well.  Make green chilly, ginger and garlic to a fine paste and add and sauté well.  Remove from fire and add cumin and garam masala.  Stir well.  Add ground palak and salt and bring to boil. 

Add Paneer pieces to the gravy.  Cover and cook for 5 minutes.   Remove from fire and add a teaspoon of butter before serving.

Meen Mappas


Ingredients:-

Fish (Pearl Spot or any freshwater fish)     1 Kg.

Onion            (sliced)                                               1 no.

Ginger (grated)                                              2 teaspoon

Green chillies                                     6 nos.

Curry leaves                                                   1 sprig

Cocum                                                            a small piece

Turmeric powder                                               1/2 teaspoon

Salt                                                                 to taste

For Masala:-

Button onion               4 nos.

Garlic                          3 nos.

Ginger                                    1/2″ piece

Coriander powder            2 teaspoon

Clove                          2 nos.

Aniseed                      1/2 teaspoon

Cinnamon                  1/2 teaspoon

Coconut (grated)            3 cups

For seasoning:-

Oil                               1 tablespoon

Mustard                      1 teaspoon

Button onion rings    2 teaspoon

Curry leaves               1 sprig

Method:-

Clean and cut fish in to medium sized pieces.  Put it in a vessel.  Add Onion, ginger, green chillies, curry leaves, cocum, turmeric powder, salt and 1 cup water and cook for 7 minutes.  Keep aside.

Grind together button onion, garlic, ginger, coriander powder, cloves, aniseed and cinnamon to a fine paste.  Heat oil in a pan.  Add ground paste and sauté well in low flame for 5 minutes (oil will come at the top of the paste).

Take 1st and 2nd extract of coconut milk and keep aside.  Add 2nd extract of coconut milk to the masala and mix well.  Pour this over to the to the fish and bring to boil.  Add 1st extract of coconut milk.  Season with mustard, button onion, and curry leaves.  Serve hot along with rice or kappa Kuzhachathu.

Fish Ball Soup


Ingredients:-

Prawn                         1/2 kg

Any Soup                   4 cups

Vermicelli (Broken to 1/2″ pieces)            3/4 cup

Cabbage (grated)            1 cup

Celery                         1/4 cup

Onion (grated)            3/4 cup

Garlic                          2 teaspoon

Salad Oil                    4 tablespoon

Soyabean Sauce 1 tablespoon

Ground pepper            1/2 teaspoon

Salt                             to taste

Method:-

Deshell, devein, and clean the prawns.  Grind and mix salt.  Grease palm with oil and make small balls and keep aside.

Heat oil in a pan.  Saute onion.  When it is brown keep aside.  Add garlic celery, and cabbage and sauté well.  Add vermicelli and sauté well.  Add pepper, salt, and soup to this mixture.  Bring to boil.  Add fish balls.  Cover with a lid and cook for 10 minutes.  Add soya sauce.  Remove from fire.  Serve in soup bowls.  Decorate with browned onions.

Meenum Mangayum


Fresh water fish is good for making this delicious curry

Ingredients:-

Fish                             1/2 Kg.

Onion            (sliced)           1 no.

Ginger (grated)            2 teaspoon

Green chillies            6 nos.

Curry leaves               1 sprig

Cocum                        a small piece

Turmeric powder            1/2 teaspoon

Salt                             to taste

Raw mango               1 no.

For Grinding:-

Grated coconut             3 cups

Button onion               4 nos.

Garlic                          1 no.

Coriander powder            1/2 teaspoon

Green chilly                2 nos.

For seasoning:-

Oil                               1 tablespoon

Mustard                      1 teaspoon

Button onion rings    2 teaspoon

Curry leaves               1 sprig

Method:-

Clean and cut fish in to medium sized pieces.  Put it in a vessel.  Add Onion, ginger, green chillies, curry leaves, cocum, turmeric powder, salt and 2 cups water and cook for 7 minutes.  Add sliced mango pieces and bring to boil.  Keep aside.

Grind together coconut, button onion, garlic, chilly, and coriander powder to a fine paste.  Mix this paste in little water and pour it into the fish curry and bring to boil.  Season with mustard, button onion, and curry leaves.  Serve hot along with rice or kappa Kuzhachathu.

Palak Thoran


Ingredients:-

Palak (Spinach)                   500 gms

Grated coconut                       1 cup

Button onion                           4 nos.

Green chillies             3 nos.
Turmeric powder                       1/2 tsp

Salt

Oil                                           1 table spoon
Button onion                           3 nos.

Mustard seeds –                       1 tsp
Curry leaves                           1 sprig           

 Method:-

 Wash and chop palak.  Mix button onions, green chillies, grated coconut, turmeric powder and salt.

Heat oil in a pan.  Add mustard seeds and allow it to splutter.  Add button onions and curry leaves to it.  Add the mixture into the pan and cook on low flame for 5 minutes.  Stir well and add chopped palak.  Cover and allow the steam to come top of the palak.  Remove from fire and stir well.

 

Mixture


Vegetable Khorma


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NostalgicDelicacies

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