Fried and steamed fish/Meen polichathu.

Fried and steamed fish/Meen polichathu. a photo by {deepapraveen very busy with work..back soon on Flickr.

Fish fillet= Big one (around 100gm)

Karimeen Fry/ Pearl spot Fry.

This is an unavoidable part of Kerala non veg foodie fans plate..
Ingredients

Karimeen/Pearl Spot - 1 
Ginger- Garlic paste - 1/4 tsp
Red chilli powder - 1/2 tea spoon
Turmeric powder - A Pinch
Pepper powder - 1/2 tsp
Salt
Oil
Curry Leaves


Method

Mix all the powders and salt and adding a little water make a paste with it. Apply the paste to the fish and keep it for 10 mnts. Heat oil and sprinkle curry leaves. Layer fish on top of it. Shallow fry both sides 10mnts each. Don't turn too much. Enjoy.

Chicken mappas

Chicken mappas a photo by {deepapraveen very busy with work..back soon on Flickr.

Chicken chilly mappas.

Serves - 3/4.
Cooking time:

1. Chicken - 1/2 k.g
2. Red chili powder - 1/2 teaspoon
3.Turmeric - 1/4 teaspoon
Salt

Marinate this for 1/2 an hour.


Other ingredients:
Onion - one large (sliced)
Tomato - one
Potato - one small (chopped)
Green chilly - 1
Vinegar - 1/2 tbsp
Coconut milk - Medium - 2 cup, thick one cup
Coriander powder - 1/2 tbsp
Chili powder - 1/2 tbsp
Ginger chopped - 1 tbsp
Garlic chopped - 1 tbsp
Fennel - 1/4 tbsp
Cinnamon - 1 small stick
Garam masala - 1 tablespoon (keep another 1/2 tbsp separate)
.Mustard seed
Bay-leaf - one
Curry leaves- few
Salt.
Oil
Method:

1.Cook the marinated chicken and potato in medium coconut milk.
2. In another pan heat oil and add mustard seed, when this splatter, add curry leaves and fry.
3. Add ginger,fennel, bay-leaf cinnamon and garlic to this mixture and fry for anther few minutes.
4. Add onion to this mixture and cook this in medium heat for another 5- 8 minutes.
5.Add powders to this mix and fry for another 2,3 minutes.
6. Add tomatoes, when tomato became tender add the cooked chicken.
7. Once the curry starts boiling add the thick coconut milk and cook for further few minutes.
8. Check the curry, if necessary add vinegar and 1/2 tbsp garam masala, depends on your taste level.
Turn the heat off and serve warm

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Thattukada Beef Curry and Kappa Veyvichathu

Thattukada is a nostalgic feeling for many pravasi mallus(Malayalis). It is an evening/night time roadside fast food shops/ eatery in Kerala, India. If have you have never tried this fast foods before, I recommend you should try those foods ones (I won’t recommend this as a regular eating outlet though: P). Many thattukada cuisines are so famous and dishes like thattudosa (pancake), paratha & chicken fry etc., has so many fan followers all over the world.  My mom never allowed me to have this dishes from there as she is so “over” concerned about the hygiene aspect and she always say “what is so special about it, if you want something I will cook here for you?”  But I heard this “yummy stories” from my friends and cousins about this thattukada food so I requested my moms shopping helper/ personal gossip suppler person called Labo to buy some thattukada food for me. Without my moms knowledge he bought me thattukada beef curry and paratha.. Drool…I can still feel that taste. My father doesn’t eat beef but once in a while he bought this for me from that tattukada.  Because I am a very picky eater my father used to wonder what is so special in this food. That too red meat? Every time my father says, this is the last time I going to buy this for you. But there is always a next time. Now I am away from home, so can’t have that thattukada beef curry again. So last time I asked my father another favour will you get that beef recipe for me from that tattukada. The chef was so happy to share the recipe, my father said, he wrote that in a paper and came home and handed over to ‘guess who’ my mom. Any way my mom shared the recipe over the phone. Tell you the truth; something is missing this is not exactly that thattukada beef, may the personal touch of that chef and his expertise. But it is yummy and one of the beef curries I ever made. So I want you to try this, if you are a red meat lover; you won’t regret. Happy cooking.

Warning : This is an extremely spicy dish, so adjust the masala to suit your tolerance level.

Total cooking Time : 9 hours.

Ingredients

1. Fresh Beef, cut into small cubes  – ½ kg

2. Masala:

Ginger crushed – 1 table spoon.

Garlic crushed – 1 table spoon

Shallots crushed - 2

Black pepper crushed – 1 table spoon

Fennel powder – ½ table spoon

Star anise one, cinnamon one or two, cloves one –powdered

Chilli powder – ½ table spoon

Coriander powder – 1 table spoon

Turmeric powder – ¼ table spoon.

Vinegar – 1 table spoon

Marinate the beef in all this ingredients and keep aside for at least 8 hours that is the most important part of this beef curry.

Curry :

Ingredients

1.       Marinated beef

2.       Onion sliced – 2

3.       Ginger sliced – 1 table spoon

4.       Coconut pieces- 1 table spoon

5.       Green chilli – 2

6.       Curry leaves – few

7.       Coconut oil – 1 ½ table spoon

8.       Curry leaves

1.       Heat oil in a pressure cooker and fry onion, ginger, pinch of salt, coconut, green chilli and curry leaves for 6- 8 minutes in low flame or till it is transparent.

2.       Add the marinated beef and fry in medium flame for another 2- 4 minutes.

3.       Add 1 cup hot water and cook, till the beef is tender. Serve warm.

Pork and plantain curry kerala style. (panni and nenthrakai ularthiyathu)

Pork and plantain curry kerala style. (panni and nenthrakai ularthiyathu) a photo by {deepapraveen very busy with work..back soon on Flickr.

Pre- preparation.
1.Pork (not fat removed) cubed – ½ kg
Turmeric – ½ tbsp.
Pepper power – ½ tbsp
Salt.
(Marinate and keep aside for 30 minutes).

2.Raw plantain (Nenthrakai)small to medium ones – 2
(I don’t prefer the big bulky ones).
Hot water – Enough.
Salt.
Pinch of turmeric.

Cut plantain’s as small cubes into the salt and turmeric water.

3.Masala for grinding.
2 cardamom pod
½ fennel seed
2 clove
¼ pepper corns
½ coriander seeds
Fry this with out oil in low flame (please don’t burn them) and powder them ( no need to go for a fine powder).

Other ingredients and method:

Thinly sliced shallot –3/4 cup ( Or onion).
Garlic sliced – 1 tbsp.
Ginger sliced – 1 tbsp.
Green chilli – cut length wise – 2 big ( you can remove the seeds if you want)
Crushed Red chilli – ½ tbsp.
Tomato – ½ cup
Coconut slices- ¼ cup.

•In a pressure cooker brown the meat for 3 -4 minutes and you can see the fat separating, then transfer the meat to another bowl.
•Add coconut slices followed by shallots to this fat and fry for another 5 minutes, followed by ginger garlic and red chillies and fry for another 3 minutes then add masala, red chilli to this mixture, remove from heat and continue to stir for a minute or so.
•Transfer the pan back to heat and add plantain cubes and mix well, followed by meat cubes.
•Pour 4/3 cup of hot water and cook for 25- 30 minutes.

Tempering:
Heat oil in a pan, add mustard seeds, jeera, red chillies and curry leaves. Then transfer the pork to this. In high flame brown this and make it a dry dish.

Serve warm.

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Egg biriyani

Egg biriyani a photo by {deepapraveen very busy with work..back soon on Flickr.

Serves: 4

1.Hard boiled Egg halved– 6
2.Rice – 3 cup
Boiled water – 4 ½ cup
Ghee – 1 tbsp
Salt – ¼ tbsp
Cardamom – 2 crushed
Clove – 2 crushed
Bay leaf – 1
Jeera – ¼ tbsp


3.Onion sliced – 2
Oil – 4tsp
Jeera – ½ tbsp
Curd – 2 tsp
Cashew nuts and Raisins – 3tbsp.
Chilli powder – ½ tbsp.
Coriander powder – ½ tbsp.
Salt – ½ tbsp.
Green chilli – 3 sliced.
Mixed veg – 1 cup.
Crushed ginger and garlic – 1 tbsp.
Boiled water – ¼ cup ( or coconut milk optional I don’t use coconut milk often).

Lemon juice – half a lemon

Preparation :

Rice:

•Heat ghee in a heavy bottom pan then fry cardamom, clove, bay leaf and jeera for one minute.
•Then add basmati rice and fry in low flame for 3- 4 mints.
•The add boiled water and cook in high flame for 3 mints and reduce the flame and put lid and cook in low flame for further 10-12 mints.


Veg and Egg preparation.

•Heat oil in a pan and add cashew and fry for a minute then add raisins and remove this from heat.
•To this same oil add jeera and fry for one minute.
•Then add onion sliced with pinch of salt and fry for 6 mints then add green chillies and crushed ginger and garlic and fry for another 2-3 mints
•Remove this from heat and add powders (we do not want to burn the powders) and stir well and place this back on flame, then add vegetables. Place the eggs carefully with this gravy don’t over stir this
•Cook this in medium flame till the gravy is thick.
•Mix this with curd



Layering:

•In a serving dish make first layer with rice then gravy with 2 egg halves then sprinkle cashew and nuts, the cover this with another layer of rice. Repeat this process.
•Sprinkle lemon juice on top on this dish
•In a preheated oven bake this for 10 mints or microwave for 5 mints.
•Serve warm..:)

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Beef Pickle Kerala style

Beef Pickle Kerala style a photo by {deepapraveen very busy with work..back soon on Flickr.

Diced Beef - 1/2 kg

Turmeric - 1/2 teaspoon

Black pepper powder - 1/2 teaspoon

Crushed ginger and garlic - 1/2 teaspoon

Vinegar- 1/2 teaspoon

Meat masala- 1/2 teaspoon

Sesame oil - 1 teaspoon

Salt

Marinate the beef overnight and pressure cook for 10 minutes with 1/4 cup water. You can grill this or even make it sun-dried. For sun-dried it takes 1- 2 weeks. If you are not that healthy conscious you can fry the beef. 

Idea: Take the water content away from the meat :)

Pickle:

Prepared Beef

Sesame oil - 2 teaspoon

Mustard- 1/2 teaspoon

Fenugreek- 1/2 teaspoon

Curry leaves- few

Greenchilli - 2 slit

Garlic sliced - 2 tablespoon

Ginger sliced - 2 tablespoon

Crushed pepper - 1 tablespoon

Powders:

Garam masala - pinch

Hing/kayam- pinch

Redchillipowder/ piriyan mulaku podi - 1 tablespoon

Pickle powder - 1/2 tablespoon.

Vinegar - 2 tablespoon

Oil

Method:

1. Heat oil in a kadai and add mustard seeds, once it pop up add fenugreek seed, followed by curry leaves, green chilli, garlic, ginger and crushed pepper. Fry for 2-4 minutes in medium flame.

2. If you pressure cooked the meat, squeeze the meat well enough to remove all those water. Keep the stock separate.

3.Make a paste using vinegar, meat stock and other powders.

4.Add this masala paste to the oil mixture and stir well for another 3 minutes ( till the oil starts separating from the edges).

5.Fry meat in this masala for another 5 minutes.

6. Add the remaining stock bring this to boil and reduce the flame to low and let the beef absorb that maslas. Once you are satisfied with the consistency you can transfer this pickle to a clean air tight jar and place a sesame wet cloth on top of the jar and close the lid tight. That is it..your pickle Jar is ready for you

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Goan style beef curry

Goan style beef curry a photo by {deepapraveen very busy with work..back soon on Flickr.

Thanks all for your awesome yummy responses about my beef dishes. Glad you all enjoyed

1. Beef-pickle-kerala-style
2. Beef Curry the street food sytle/ thattukada beef
3. Easy-beef-piralan/ Kerala Beef piralan/ Spicy Beef stirfry
4. kerala-beef-curry
5.
IF you haven't checked this yet, please do, I assure you if you are a beef dish fan you wont be disappointed.


Goan Style Beef Curry.

Chicken fry with beetroot

Chicken fry with beetroot a photo by {deepapraveen very busy with work..back soon on Flickr.

Boneless chicken- 250 gm
Kashmiri chilli powder - 1/2 tsp.
Turmeric powder - 1/4 tsp
Black pepper powder - 1/2 tsp.
Garam masala - 1/2 tsp.
Coriander powder - 1/4 tsp.
Soya sauce - few drops ( optional)
Boiled beetroot - half - grated.
Lime juice - few drops.
Salt
Crushed ginger and garlic - 1/2 tsp.
Marinate all these and keep aside for half an hour or more.

For the gravy

Onion big -sliced - one.
Other half of the beetroot - sliced
Cumin seed - few
Mustard seeds - few
Green chilli - 2 (optional)
Curry leaves few.
Oil.

Method.
Heat oil in a pan. Add mustard seeds when it pop up add cumin seed.
Add the prepared chicken and stir well in medium flame for 2- 3 mins
we are sealing the chicken and you can see the outer layer if the
chicken is turning it is color.
Remove the chicken pieces (dry them in a paper towel) and curry leaves
followed by onion with a pinch of salt. Cover the pan let this cook in
low flame for around 5 mins.
Add sliced beetroot and green chilli stir well for another one or two min.
Put all the fried chicken back to the pan. Stir well for another one min.
Mix this gravy with 1/2 cup of hot water.
Place a flat plate on top of this pan and cover the pan. Fill another
bowl with enough water and place it on top of the flat plate. We are
using this method to steam cook the chicken. Cook the chicken in low
flame, till it is done (may take 20 mins but it depends on the meat)
My trick is when the water on that large bowl is pretty hot with bit
bubbles I assume the chicken is done but to make sure I check the
curry one or two times and stir well).
If the curry is still wet and not dry cook this in high flame with out
lid for one or two mins.
So that is it. Chicken fry with beetroot.

If you have a steamer steam this once the gravy is done..
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Prawns in coconut gravy/Chemeen theeyal

Prawns in coconut gravy/ chemmeen theeyal .

Method :

1.       Prawns : 250 gm

2.       Shallots : 10 (this taste best)

OR Onion medium = 1

3.       Turmeric powder- ¼ tsp.

4.       Fenugreek powder – ½ tsp.

5.       Kashmiri chilli powder –  ½ tsp.

6.       Tamarind – a small lemon ball sized.

7.       Mustard seeds .

8.       Curry leaves.

9.       Dried Red chilli – 1 small.

10.   Oil- 2 tsp

Marinate the Prawn with turmeric, fenugreek powder, chilli powder,salt and keep this aside for 15 mins

For the roast:

11.   Grated coconut – ¼ cup

12.   Coriander powder – 1 tsp.

13.   Kashmiri chilli powder – 1 tsp.

14.   Pepper powder – 1 tsp.

15.   Cumin powder – ¼ tsp.

16.   Garam masala – a pinch.

Method :

1.       Soak the Tamarind ball in little more than ¼ cup of hot water for 10- 15 mins and extract the pulp from it.

2.       Dry roast the grated coconut in a non-stick pan and stir well for 3 – 5 mins or till it turn to drak brown from golden brown stir well in medium flame . When the colour is changing to dark brown, reduce the flame to low and add all other ingredients and mix well for 2 or 3 mins then remove from heat and continue stirring for or two mins. ( This mixture should be dark brown).

3.       Once it is cool, grind to a very smooth paste consistency (use only few drops of water) this may take some time.

4.       Heat oil in a pan then add mustard seeds followed by red chilli and curry leaves.

5.       Add shallots or onion, add a pinch of salt, cover it with a lid and cook in low flame for 6 mins.

6.       Add the masala paste roast this for further 2 mins in medium flame.

7.       Add marinated shrip roast for another 1 or 2 mins then add little water cover and cook for 5 mins in low flame.

8.       Add the tamarind pulp, bring this to boil and remove from heat.

Tips:

·         Don’t overcook prawns then it will be chewy.

·         Few drops of fresh coconut oil on top of the curry will give you the traditional taste.

·         You can sprinkle gram masala at the end if you are looking for a raw taste, in that case don’t add that to the grinding mixture.

Dears, how are you all? Enjoying life? How is your moving? Hope you all are fine. To be honest I had no intention on updating the recipe section this week and I promised someone I won’t do it. Late last week I had a chat with someone and of course we started sharing our passion for Prawns curries. I was bit surprised, because of the particular caste she belongs to I never expected her to be a Prawns fan. Yes expectations are meant to be broken right? Then she shared that secret. Her hostel mate was a Christian girl from my place, so no wonder why her taste buds turned as non-veg ambassador. She asked me is it possible for me to share the recipe of this particular dish…and she tried to explain how it taste and she was not sure about the ingredients. I asked her couple of open and closed questions. At the end of it I took a wild guess and prepared the dish and sent her the recipe. Today she pinged me and said she prepared the dish last night in her friend’s house. It is exactly the same one. So dear, Ms G I am glad you liked it.

Kerala Beef Curry

Kerala Beef Curry:

Preparation time : 10 mins. Cook: 20mins( using a pressure cooker). Slow cooking 30 mins.

Serve : 4

Beef with marinating ingredients.

1.       Beef cut into cubes – 1 K.g

2.       Black pepper crushed – 1 tsp.

3.       Ginger and garlic crushed – 1 tsp.

4.       Turmeric powder – ¼ tsp.

5.       Sea salt

6.       Kashmiri chilli powder- ½ tsp or chilli powder- ¼ tsp.

7.       Vinegar or lime juice – ½ tsp.

8.       Garam Masala – ½ tsp

Marinate and keep aside for 10 mins. Taste better if you can keep this for few hours.

Gravy

1.       Red onion – 2 medium finely chopped

2.       Shallots – 4nos finely chopped.

3.       Garlic cloves chopped – 2

4.       Cardamom pod – 2

5.       Clove – 1

6.       Fennel seed – ½ tsp

7.       Cinnamon – 1 small stick.

8.       Bay leaf (fresh or dry ) - 1

9.       Fresh ginger root chopped – 1 tsp

10.   Coconut flesh chopped – 2 tsp.

11.   Tomato chopped – 1

12.   Green chilli chopped – 3 ( remove the seeds if you don’t want too much heat)

13.   Garam masala – 1 ½ tsp.

14.   Pepper powder – ½ tsp

15.   Oil – 2-3 tsp.

16.   Curry leaves  few

17.   Beef stock – 1 cup (optional)

18.   Coconut milk thick (onnam pal) – ¼ to half cup or more according to your taste.

Preparation :

1.       Heat oil in a large flat pan (if you are using pressure cooker use that) once it is hot reduce the flame to low and add Cardamom pod, Clove , Fennel seed, Cinnamon, Bay leaf, coconut pieces for one to 2 mins till you get that nice aroma. (At this stage you have an option to remove this from the oil and grind it but I don’t do it. The lazy me :P)

2.       Add ginger, garlic, and green chillies with curry leaves fry this for another 2- 3 mins.

3.       Add sliced onion and shallots with ¼ salt mix well and cover with a lid let this cook for further 6-8 mins till the onion is soft and transparent. (If you add a pinch of sugar you will get caramelized onion)

4.       Add garam masala and pepper powder stir well for another 1- 2mins.

5.       Add chopped tomato mix well and let this cook for another 2-3 mins (till the oil started separating from the gravy).

6.        If you have grind that masalas earlier add them now.

7.       Add the prepared meat and mix well, let the heat be medium let this fry to 2- 3 mins we are sealing the meat stir well.

8.       Add 1 cup of hot water or beef stock and pressure cook. If you are slow cooking cover your pan with a lid and simmer it for 30mins or until the beef is tender.

9.       Once the curry is ready you can add the coconut milk and reduce the heat as per your taste buds.

Please note:

·          As the meat will give of its own juice you can prepare this without adding water but I use pressure cooker so on a safer side I add water.

·         The original recipe is a dry one with tooooooooo spicy flavours. So just to avoid running nose and eyes I prepare a milder version with gravy and coconut milk. But if you are going for yummy spicy version @ stage 8 put this curry in high flame and reduce all the water. Plus you can give an additional tempering with 1 spoon oil, mustard seeds, dry chillies -2, few curry leaves.

Enjoy your spicy week end.

Kerala Fish Curry in Roasted coconut gravy/ Varutharacha meen curry

Kerala Fish Curry in Roasted coconut gravy/ Varutharacha meen curry a photo by {deepapraveen very busy with work..back soon on Flickr.

Kerala fish curry in roasted coconut gravy/ Varutharacha meen curry.



1. Any fish (I used Salmon fillets)- 1/2 k.g.

2.Onion chopped- one.

3.Small onion- 3 nos.

4.Ginger crushed- 1 tsp.

5.Garlic crushed - 1 tsp.

6.Pepper corns- 1/2 tsp

7.Kashmiri chilli powder- 1 1/2 tsp.

8.Coriander Powder- 1 tsp

9.Grated coconut- 1 cup

10.Green chillies chopped- 3.

11.Turmeric powder- 1/4 tsp.

12.Fish Tamarind- 2 (If that is not available you can use raw mango).
13.Salt
14. Mustard seeds-1/4 tsp
15.Fennel seeds- 1/4 tsp
16.Curry leaves.
17.Lemon juice or vinegar - few drops
Oil


Method.

1.Soak fish Tamarind in one cup of hot water.

2. Marinate the fish with bit salt, lemon juice, bit turmeric, 1/2 tsp chilli powder, bit crushed ginger and garlic. Keep it aside for 15- 20mnts.

3. Heat one tsp oil in a pan and add grated coconut, shallots,pepper corns, fennel seeds and roast them in medium flame, stir well in-between, may take 15-20mnts. This mixture should turn a golden brown colour.

4. Once this reached that golden colour add chillipowder and coriander powder and roast for another one mnt.

5.Remove from heat and stir again for another one mnt or so. Now let this cool. Then grind this to fine paste with 1/2 tsp water.

6.Heat oil in a pan and fry the fish for 2, 3mnts( optional).

7.Remove fish from the oil and add mustard seeds. If you are not frying fish, heat 2 tsp oil in a pan and add mustard seeds.

8. When they pop up add curry leaves,green chilli, ginger, garlic and toss them well.

9. Add chopped onion and cook for 8mnts with pinch of salt.

10.Add turmeric powder and fry for another mnt.

11. Add fish and fish tamarind water along with that tamarind and salt.

15.Add more warm water if you need more gravy.

16.Cover this with a lid and Let this cook in low flame for 10- 20mnts.

17.Uncover the pan and add the roasted gravy paste and cook for further 10 mnts.

Remove from heat and serve warm...Let me know if you like it.

Love
Deepa
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Prawns Biriyani/chemeen biriyani

Prawns Biriyani/chemeen biriyani a photo by {deepapraveen very busy with work..back soon on Flickr.

Prawns Biryani / Chemmeen Biryani.


1. Prawns: 250 gm.
2. Rice : 1 cup.
3.Cinnamon /cloves/cardamom crushed - 1 tsp.
4.Bay leaf- 1
5.Butter - 1 tsp
6.Lime juice - 2 tsp
7.Water - 2cup
8.Onion thinly sliced - 2 medium ones
9.Green chili - 1
10. Ginger and Garlic paste- 1 1/2 tsp
11.Tomato small chopped - 1
12.Yogurt - 4 tsp
13.Chili powder - 4/3 tsp
14. Coriander powder - 1/2 tsp
15. Turmeric powder - 1/4 tsp
16.Garam masala - 1 tsp
17. Coconut milk thin - 1/4 cup.
Oil

Method:


1.Marinate the prawns with chilli powder, coriander powder, turmeric powder, garam masala, lemon juice tsp, salt leave in room temperature for 30 mnts.

2.Soat rice for 15 mnts and drain.

3. Heat butter in a pan and add bay leaf and powdered spices. After one or two mnt add the rice and fry for 3-4 mnts.

4. Add water (preferably boiling water) then add one tsp lime juice and bit salt cook this covered till done.

5. Once it is cool keep this refrigerated for 2 hours. (optional)

6. Heat oil in a pan and fry the marinated prawns for 3- 6 mnts. Remove the prawns then add onion and saute for 3 mnts, then add crushed ginger, garlic paste fry for 2 mnts, then add chopped tomatoes fry for another 4 mnts or then add the fried prawns back to it and mix well for further 2 mnts or till the masala is dry. Once it is dry mix yogurt with coconut milk and add this to the masala.

For baking.

a) Microwave: Layer the masala first in a bowel then add spread rice as next layer repeat the process till rice and masala is over and microwave in high for 4 mnts.

b) Pan : Heat 1 tsp gee in a pan Layer rice and masala. Cover it with lid and cook in low flame for 4 mnts stir once.

Garnish with fried onions,raisins, nuts.
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simple chicken fry/kerala chicken fry

simple chicken fry/kerala chicken fry a photo by {deepapraveen very busy with work..back soon on Flickr.

A simple 15 mnt chicken fry: Clean the chicken and mix it with pepper powder, chilli powder, turmeric powder, salt, bit garam masala and keep it aside for 10mnt then deep fry it along with whole garlic podes, green chillies and curry leaves. :P

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Simple Fish Fried Rice

We won world cup...we won it..

I was glued to the laptop during the game, enjoyed the tension every second. And this is the winning special dish. An easy and simple fish fried rice.

Ingredients. 

Fish (Tuna,white fish, or any large variety) = 1/2 k.g. 

&

1. Long grain rice= 2 cup.
2. Onion chopped = 3
3. Oil= 1/2cup.
4. Cumin seed=1/4tspoon
5. Fenugreek seeds= 1/2 tspoon
6. Fish sauce: 1 t spoon.
7. Lemon juice=1/2 t spoon.
8. Ginger= A small piece ( finely chopped)
9. Garlic=1 t spoon (finely chopped).
10. Turmeric powder=1/4 tspoon.
11. Chilli powder= 1Tablespn
12. Salt= to your taste.
13. Garam masala=1/4tspoon plus 1/2 tspoon.
14. Soya sauce = 1/2 tspoon.
15. Pepper powder = 1/2 tspoon.
16. Ginger garlic paste = 1/4 tspoon.
17. Bay leaf= 1
18. For garnishing = dry fruits, sultans and nuts = 1 Tablespoon.

Method

1. Soak rice in water for 30 mnts and drain.

2. Cut fish into small square pieces.

3. Mix turmeric powder,Chilli powder, salt= to your taste, garam masala (1/4tspoon) , soya sauce = 1/2 tspoon, pepper powder and Ginger garlic paste well with few drops of lemon juice.

4. Marinate fish pieces with this masala and keep aside for at-least 1/2 an hour (if possible).

5. Fry the fish pieces in the oil then, fry the dry nuts in this oil and keep aside.

6. Now add cumin seed and fenugreek seeds and fry for a second, ginger garlic and stir well, now add onion and stir well for 4- 8 mnts, till it is transparent, add rice to this and stir well then add fish sauce cover this and cook for next 3 mnts in low flame. Then add three cups boiling water and salt to this with lemon juice and cover this with a lid. 

7. Cook the rice in the low flame for 20 mnts.

8. Around 15mnts add the fish pieces and stir carefully now cook the rice in open flame for next 3-5 mnts.

9. Garnish with the fried nuts.

Potato cheese omelette...another day of terror for Praveen.

Our Christmas week end, we enjoyed having paracetamol and few other capsules for cold and fever. Praveen tried to prove his excellence in kitchen but as usual ended up in the usual stuff ,rice soup( we call it kanji) and pickle. So for a change i ,decided to go for something simple and different.

So here comes the Potato Cheese omelet..for a change!!!!!!!!
( P.S : Wont recommend this for fever of cold victims ,but if your partner provokes you with their cooking experiments,vouch for sure, you can try this)
Cheese,grated: 50 gm

Potato (medium one)- boiled and mashed or grated.
Big onion half-sliced.
Green chili-one -finely chopped.
Garam masala optional-1/4 tsp.
Butter- 1 tsp.
Egg- 2nos.
Black pepper powder-1/4tsp.
Salt- As required.
Parsley or Curry leaves-  Few.

Method:



Heat pan with butter in medium heat,add sliced onion,green chili and bit salt stir well add garam masala(optional)now add  mashed potato stir for two to three minutes keep it aside.


Beat egg well, with bit salt and pepper.
Heat  your non stick pan(medium heat), add the remaining butter and add your egg mixture. Stir it gently using the edge of an wooden spoon,as egg begins to set, run spatula under edge of omelet, lifting cooked portion and allowing uncooked portion to spread to bottom of pan, tilting pan as necessary.
Now put your potato mixture in the middle of this omelet as a line. Put grated cheese on top of it. now gently turn the sides of your omelet to this middle portion from both sides.
Keep it in that pan for bit more time, just for that cheese to melt. If you are an expert cook ,you can turn the omelet upside down and allow other side to cook. What i do is i heat another non stick pan and put the omelet to that one from the current pan. Simple.
Omelet is ready. You can serve with green salad

Mushroom cabbage stir fry...

Currrrrrrrrrryyyyyyyyyyyyy, originally uploaded by Deepa.Praveen.)

Yesterday was another day.
Yet another day of spending hours thinking what should be today's menu.
I hate this part. I hate the confusion and dilemma in fixing a proper menu for lunch or dinner. I think I am the only one having this problem.
I wonder how my mom used to manage her kitchen affairs and cook more than 3 items a day without giving it much thought.
I think preparing for my pg exam was way easier compared to this thinking process.

prawn fry

prawn fry, originally uploaded by Deepa.Praveen.

What u miss the most if u are away from home?

Ofcourse yes , food prepared by your mom.

Same to me.

And as he is a strict veggi, some of my fvrt non veg things started appearing in my dreams.

If you feel something is away from u, u started thinking about it over and over.

My valluvanadan is quite ok with my non veg cooking at home. He encourges it too. Because since it is non veg he can escape from me. More over he can go back too one of his fvrt dal dish which i hate the most.

So few days back i made at attempt and here is the result.

As it looks it was not a failure. would u like to try?

Here we go
Large prawns 5( small prawns 10): deveined ,pealed and washed.
Chilli powder: 1tsp
Turmeric powder:1/4 tsp
Garam masala : 1/2 tsp
Ground Pepper powder :1/2 tsp
Lemon juice :1 1/2
cocunut oil :3-5 tbl spoon
salt : as per ur taste
Big onion: thinly sliced :1
green chilli:finely chopped:3-4
garlic:finely chopped 1 clove
ginger :1

curry leaves : 10
musturd :1/4 tsp.

Step one:
We need a marinade with all the powders ,lemon juice and prawns and one spoon oil. Apply thi to our prawns and leave it in there for half and hour.

Step two:

Shallow fry prawns. Leave it in heat for around 2-3 mnts,prawns needs little cooking time. Dont over cook.

In another pan, crack musturd in oil,apply sliced onion,bit turmeric,salt,ginger,green chilli, garlic, and curry leaves. When it turns to little golden brown add the leaft over masalas in that prawns dish to it. Reduce the heat to low and when that raw smell goes add the prawns to it. stir well for two three mints. IF u need littile gravy put less that 1/4 glass water too that masala leftover plate and apply the same to our fry leave it der another few mnts. Apply salt. stir well ur fry is ready