Kerala Chicken Curry(kozhicurry kerala style)

Chicken 1kg
Onion-1 or2
ginger-1small piece
garlic-10
green chilly-3-4
coriander powder-2tbsp
red chilly powder-1tbsp
pepper powder-1tsp
Turmeric powder-1tsp
garam masala-1tsp
tomato-1
cinnamon-3-4
cloves-5-6
Poppy seeds/khus khus-1tsp
Mustard
Curry leaves
Oil

Take a pan and pour some oil.when it become hot,add mustard. after spluttering add curry leaves.
Then add chopped onions and shallots.saute well.Then add ginger garlic green chilly chopped,saute for sometime.
Grind the ingredients poppy seed(khus khus),cinnamon and cloves.
Put this ground mixture to this pan and saute till the raw smell  goes.
Then add coriander powder,red chili powder saute till the raw smell goes...now add the chicken,turmeric powder salt and pepper powder and tomato.
Cook well till all the masala get in to the chicken.
Finally add little garam masala for flavor.

Kappa puzhukku(Mashed tapioca with Coconut) and silver belly fry(Mullan Varuthath)

Kappa Puzhukku
Tapioca-2 stems
coconut -1/2 cup
Turmeric powder
green chilly-3
shallots-3
garlic-2cloves(small)
cumin seeds-1tsp
curry leaves
salt
oil
Tapioca remove the skin and cut in to small pieces.cook with turmeric powder and salt.
drain the water.Mash the Tapioca well.
Coarse grind(1 blend) these ingredients(coconut,green chilly,cumin,shallots,curry leaves) and add to this mashed Tapioca.
Boil for sometime(2-3 minutes).Add some curry leaves and oil on top.Its ready to serve.

It should be in a semi solid form.

Silver Belly fry(Mullan Varuthath)

Silver belly-6-7
chilly powder-1tbsp
turmeric powder-1tsp
salt
oil for frying
Clean the fish and marinate it with chilly powder,Turmeric powder and salt.
Fry it well till its get a brown color.Serve this with Tapioca.

Thalassery biriyani(Chicken biriyani-Thalassery style)

chicken-half kg
rice -3 cups
onion-4-5
tomato-2
ginger-1piecebig
garlic-10pods
gree chilli-5
turmeric-1tsp
mint-1handful
cilantro-1handful
ghee-
cloves-10
cinnamon-5
cardomom-5
bay leaves-3
salt
Fry the onions,cashews and raisins in hot ghee and keep it aside.
In the same ghee add tomato and saute for some time.Add ginger- garlic -green chilly paste and saute till the raw smell goes.Add cilantro saute for some time.Then add chicken pieces,salt and turmeric powder.
Half the way add fried onion(half),mint and garam masala(home made/store bought).Cook till its done and make it dry.keep it aside.
Cooking the rice
Take a pot and add some ghee.add cloves,cinnamon,bay leaves and cardamom.Add hot water to this.when it starts boiling add rice,salt and some lemon juice and 3-4 pudina leves with out stem and add little ghee on top.close and cook till its done.
Finally Mixing.put the chicken on the bottom,upon that 1 layer of rice.1 layer of fried onions,cashews,raisins.Add cilantro on top.Repeat this.Close it and put some weight on top.
wait for 15 minutes.Open the lid mix well and its ready to serve.

Beef Fry(Beef ularthiyath)

Beef-1/2 kg
coriander powder-2tbsp
red chilly powder-1tbspn
turmeric powder-1tsp
pepper powder-1tsp
green chili-3
garlic-5
ginger-1piece
garam masala-1tsp
onion-2
mustard-1tsp
curry leaves
oil
Marinate the beef with coriander powder,red chilly powder,turmeric,pepper powder,and salt for 3-4 hours.
cook the beef and half the way add garam masala cook till done.
Take one pan.and pour some oil .when it become hot add mustard,curry leaves.
Add onion,fry till it get translucent.Add garlic ginger, green chilly and stir till the raw smell goes.
Add the cooked beef and pepper powder.stir till the beef get all the masala flavors.
at last it will turn to brownish black in color,making more dry will taste good.

• You can add coconut slices to this while making it dry,s it will taste more good.
• Reduce the chilly powder and add pepper powder it will taste good.

Mushroom Varutharacha Curry(koon curry)

Mushroom-1cup

shallots-6

ginger-1 small piece

green chilli-2/3

whole pepper-1 spoon

coconut-half cup

fennel seeds-1tsp

coriander powder-3 tb spoon

turmeric-powder-1 spoon

curryleaves

mustard

salt

oil

Cook the mushroom with turmeric,ginger,green chilli,salt.

Saute the coconut,shallot,curryleaves,pepper corns and fennel seeds .when the coconut turn brown Add coriander powder fry till the raw smell goes.let it cool and grind this as a smooth paste.add this to the cooked mushroom and boil for 10 minutes.dnt add too much of water.

The gravy should be little thick not watery.

Seasoning should be done with mustard,curry leaves,cut shallots.curry is ready to serve.

Mushroom contains water so dont add too much water.

Semiya Vada

Semiya-1cup
Maida-2tbsp
Rice flour-1tbsp
Onion-2
Green chilli-4
Ginger-1small piece
Cumin seeds-1tsp
Egg-1
Curry leaves
Oil for frying
Cook the vermicelli with salt and drain the water.It should not be over cooked.
Add the flours(maida and rice flour),chopped onion,cumin seeds,chopped ginger,chopped green chilly,egg,curry leaves,salt etc.Mix it and it should be like thick batter(like other vada batter).It should not watery.Add 1 spoon full to the hot oil.fry till golden brown.

Idichakka thoran(unripe jackfruit thoran)

Idichakka(jackfruit)-half piece

turmeric powder-1tsp

cumin-1tsp

coconut(shredded)-1/2 cup

shallots-3

garlic-1-2 cloves

greenchilli-2

salt

oil

for seasoning

Rice-1tsp

mustard-1tsp

dry red chilli-2

curry leaves

• Cook the jackfruit with turmeric powder and salt.mash the jackfruit pieces.
• Coarse grind(1 turn blend) cocont,shallots,garlic.cumin,green chilli.
• Take a pan and when it is hot pour some oil in to it.add mustard seeds,rice,redchilli and curry leaves.when it splutter add the jackfruit and groud mixture and stir well.wait till the raw smell goes from the mixture.Make it dry.(wait till the moisture goes).
• Garnish with fresh curry leaves.now its ready to serve.

chembinthandu cherupayar thoran(Taro stem & Green gram stir fry)

Taro stem(chembin thandu)-2 pieces(big)

Green gram(cherupayar)-1/4 cup-cooked with salt and turmeric powder)

coconut grated-1/2 cup

Turmeric powder-1/2 tsp

Shallots-3

Garlic-2(small cloves)

Green chilly-2

Mustard

Curry leaves

Oil

Salt

Cook the green gram with salt turmeric,chilly powder and salt and keep it aside.
Peel the skin of taro stem.cut it in to small pieces and rub with salt and keep it aside for 15 minutes.after 15 min squeeze all the water from the stem.
Coarse grind all the ingredients(coconut,shallots,garlic,green chiliies)
Take a pan put some oil(coconut oil if u use it will be more tasty).splutter mustard seeds,put curry leaves.
Add the stem,coconut mixture,lilttle turmeric powder,green gram.wait till the stems are cooked well.
Granish with curry leaves.its ready to serve

Kerala Fish fry(Tilapia fillet)

Tilapia fillet-3/4 cut in to medium pieces

Chilli powder-2 tb spoons(according to ypur spice level.)

Turmeric powder-1tsp

GingerGarlic paste-1tbsp

Pepper powder-1tsp

Lemon juice-2tsp

Curry leaves

Oil for frying

• Marinate the fish pieces with all the ingredients except curry leaves.Keep it in fridge for 2/3 hours.
• Fry this pieces in enough oil .You can deep fry/shallow fry this pieces.while frying add the curry leaves also to the oil it will give a nice flavor to this.

Kerala Ghee Rice(Neychoru)

                                       

Kerala Kaima rice/Basmati rice-3 cups

Clove-5

Cinnamon-4

Cardomom-5/6

Bay leaves-2

Onion-1

Raisins-10

Rashews-10

Ghee-3sp

Oil-2sp

fennel powder-just for a flavour(1/2 tsp)-optional

Lemonjuice1 tsp

Water-

METHOD

• On the stove top keep the pan and when it become hot put some ghee on it,fry the onions,raisins and cashews.keep it aside.
• Wash the rice and drain the water and keep it aside for at least 30 minutes.
• Keep the biriyani pot on the stove top.Pour ghee and oil in equal amount.When it become hot put all the spices and stir well.Now put the rice on it and fry it for some time.Now pour boiled water to this.Add salt and lime juice.and some ghee to the water.close the lid and wait till the rice to cook well.when it is all cooked put all the fried items(raisins,cashews and onions).Its ready to serve.!!