Thiruvathira puzhukku

This dish is prepared on thiruvathira of Dhanu masam.

dioscorea (kachil),colocassia,amorphophalus,tapioca,nanakizhangu
all 200gm each
Remove skin ,cut into small pieces,cook in enough water,drain water,
sprinkle salt to taste,add 1/2tspn turmeric and 1 tspn chilly powder.Mix well.

Grated coconut 2cups,cumin seeds 1/2tspn,shallots 5,curry leaf 1/2sprig.
Grind all the ingredients to a coarse mix.Add the mix to the cooked tubers,
combine well.Allow to remain in low flame for 2 minutes.Add curry leaves

and 1 tblspn coconut oil,again mix well.Tranfer into a serving bowl.

 

Serve with hot rice porridge.(choodu kanji).

 

 

 

Cooked assorted tubers(karthika puzhukku)

This is a nostalgic traditional dish prepared on karthika of Vrikchika month of Malayalam calender.
We hail from Paravur of Kollam district.My mom is from Kappil of Trivandrum district.From her
childhood she use to enjoy this simple dish.Karthika was on 28th June.My mom is with me now at
Aluva and I prepared it for my mom.I wish share it .

      This is prepared with all the available tubers like tapioca,dioscorea,coloccasia,amorphophalus,
sweet potato,minor tubers etc.

Here dioscorea(kachil),sweet potato,tapioca,coloccasia(chembu),cheru chembu and cheru kizhangu.
Remove skin of tubers,cut into medium pieces.Boil water in a wok in open fire,add hard tubers first,
followed by others.

When tubers are cooked,add salt to taste,allow to boil,drain the tubers and
transfer into serving tray.

The speciality of the dish is ,colour combination ,also can enjoy different texture of the tubers,sweetness of sweet potato,

softness of tapioca and sweet potato,compactness of colocassia,looseness of dioscorea......

Serve with coconut chutney.

 

 

 

 

Vegetable spring roll

Carrot 3,onion 1,cabbage 250gm,all sliced slender and thin.
Cooking oil 1tblspn,salt to taste,soy sauce 2tspn,ginger garlic paste 1tspn,
green chilly 2,seeded,sliced thinly.
Heat oil in a pan,add veggies,saute,add ginger garlic paste,salt,saute till
cooked,add soy sauce,mix well,off flame,allow to cool.

Spring roll shts,as reqd,dip the sheet in luke warm water for 10-20secs,take out,
spread on a plate,fill reqd measure of mix,roll it,keep aside.Heat a tefflon coated pan,drop a little oil,
drop in spring rolls,roll over in low flame till it is cooked.Have it

with your favourite sauce.

 

Homely BBQ Chicken

Chicken medium pieces 2 kg,cleaned,washed and drained.
Lime 2,extract juice,kashmir chilly powder 2 tblspn,turmeric powder 1/2tspn,
pepper powder 1tspn,salt to taste.Mix the ingredients together,marinate chicken

pieces and refrigerate overnight.Half cook chicken,allow to cool.

If BBQ sauce is available,rub the chicken with 2tblspn sauce and keep for 2-3hrs.
(BBQ sauce (home made)corn flour 1tblspn,mustard sauce 1tspn,tomato paste 1tblspn,
shallot and garlic paste 2tspn,salt to taste.)
Heat a nonsticky pan,add 1tblspn oil,drop in chicken pieces,simmer flame,slow cook,
turning chicken pcs,till it is barbecued and dried.

Have the chicken as a starter with a healthy salad.

 

Chicken liver,heart,neck and stomach curry

After party preparation chicken pieces
(liver, neck, heart and stomach )300-400gms, cut into small pieces,
chicken masala 2tsp., pepper powder 1tsp., turmeric powder 1/4tsp.,
salt to taste, onion 1, tomato 1, both chopped, green chilly 2, silted,curry leaf 1 sprig,
ginger garlic paste 11/2tsp. Cook the ingredients in 1cup water in a
pressure cooker. When pressure vents out, boil again to get the curry to preferred consistency,
adjust salt ,add little garam masala and more curry leaves.

Serve with rice.
 

Easy neymeen curry

Tail and head pieces of neymeen(seer fish) after party preparation 400gm,
Onion small 1,ginger 1inch pc,garlic cloves 3,all three finely chopped,
green chilly 2,slited,curry leaf 1 sprig,kashmir chilly powder 2tspn,
coriander powder 1/2tspn,turmeric powder 1/4 tspn,fenugreek powder
1/3tspn,salt to taste,kudampuli(gambogia) 4 cloves.
Mix the ingredients in 11/2cups water,allow to boil.At boiling point add
fish pieces,allow to cook,when gravy thickens,add 2tspn coconut oil,
swirl the wok,off the flame.Serve after 2-3hrs.
Taste good and is healthy.

Egg pepper roast

Hen eggs 9,boiled,cooled,peeled and striped.Sprinkle salt to taste,keep aside.
Shallots.250 gm,garlic 15cloves,both to peel,clean and grind to a paste.
Cooking oil 2 tblspn,pepper powder 1tblspn,turmeric powder 1/2tspn,lime juice 1tblspn.

Heat little oil in a pan,fry the striped eggs,rolling on the pan,keep aside.
Add balance oil,add shallot garlic paste,saute till,the paste thickens,add
pepper and turmeric powder,simmer flame,stir for 45 secs,add 1/4 cup
boiling water,combine well ,adjust salt,add lime juice,fried eggs,roll over for 2mins.
Transfer into a serving bowl.

 

Masala Ghee rice

Basmathi rice 3cups,clean,wash ,allow to drain.
Ghee 11/2tblspn,fennel seeds 1tblspn,cinnamon stick 2 inch ,broken into bits,star anise 1,splited,
cloves 5,cardamom 2,mace little,pepper 1tspn,salt to taste.
Heat ghee in a pressure cooker,drop in spices,stir till aroma spreads,add rice,stir for 2 mins,
add 7 cups boiling water and salt,close the cooker.When pressure forms fully,off flame,wait till pressure,vents out.

 

Transfer into a serving bowl,spread,run a fork through it.

neymeen curry

Serve with your favourite fish curry,pappad and salad.

 

Jeera rice

sona masuri rice 2cups,wash and drain.
coconut oil 1tblspn,cumin seeds 2tspns,salt to taste.
frozen green peas 1/2cup,sugar 2tspn,cook the peas in enough water along with sugar.
Heat oil in a pressure cooker,drop in cumin seeds,allow to pop,add salt and rice,stir for 2
minutes,add 41/2 cups boiling water,close the cooker.When pressure is fully formed,off the
flame,allow to cool,add green peas,spread in a basin,run a fork through it to keep rice
seperated.
Can serve in parties,along with pappad,pickle,chutney and bittergourd fries.

Neymeen curry(seer fish curry)

Seer fish steaks 1 kg, cleaned, washed, drained, marinate with 2 tsp., Kashmir chilly powder and
salt to taste. Refrigerate for 3 hrs.
Onion 1,thinly sliced, green chilly 5, silted, ginger 2inch, garlic cloves 6, both thinly sliced,
coconut milk thin 2cups, thick 1/2cup, Kashmir chilly powder 2tspn, coriander powder 1tspn,
turmeric powder 1/3tspn,fenugreek powder 1/2tsp., curry leaf 2 sprigs, coconut oil 2tblspn,
gamboge (kudam puli) 6cloves, tomato 2, cut into rings.
Heat oil in shallow wok, drop in half curry leaves, allow to splatter, add onion, sauté till light
brown, add ginger, garlic, green chilly, sauté till aroma spreads, add chilly, coriander, turmeric

powders, stir for 30 secs, add gamboge thin coconut milk, allow to boil. At boiling point add fish pcs,
allow to cook, adjust salt, when gravy thickens, simmer flame add thick milk, fenugreek powder, swirl the wok, add balance curry leaves, tomato rings, swirl to spread gravy over tomato rings.

Serve after 2 hrs.

 

Veggies in tomato sauce

Cauliflower small, 1,seperate flowers,clean,wash,drain,sprinkle salt.
Heat a nonsticky pan,drop in flower,saute,add 1/4turmeric powder,saute till half cooked.
carrot 3,onion 1,both cubed,green chilly 3,slited,ginger 1inch piece, garlic 3cloves,both chopped,kashmir chilly powder 11/2tspn,
garam masala 1/4tspn,coriander powder 1/3tspn,cooking oil 11/2tblspn,salt to taste,
celery little,chopped,tomato sauce 1/4cup.
Half cook carrot,keep aside.
Heat oil in a pan,drop in onion,saute till light brown,add carrot,green chilly,ginger and garlic.

Saute till the mix is cooked,add masalas,salt,stir for a minute,close with a lid,allow to cook.
Add celery and tomato sauce,combine well.Good for roti,nann and chappathy.

 

Chicken liver roast

 

Chicken liver 500gm, cut into pieces, washed and cleaned.
Cook liver in a little water ,adding turmeric, sprinkle salt to taste and keep aside.
Pepper powder 1tbsp, coriander powder 1tsp.
salt to taste, curry leaf 1 sprig, cooking oil 1tbsp.
Shallots 100gm, sliced, ginger 2inch pc, sliced thinly, garlic cloves 12,sliced,
green chilly 2, slited.
Heat oil in a pan, drop in curry leaves, allow to splatter, add shallots, ginger,
garlic, green chilly, sauté till cooked, add curry powders, sauté for 30 secs, add
cooked liver, adjust salt, combine well, till the gravy cover the pieces.

Green pepper chicken roast

Chicken 1kg,cut into medium small pcs,clean,wash and drain.
Cook the chicken in 1/2cup water,adding 1/2tspn turmeric powder and salt to taste.

Green pepper 4 spikes,shallots 200gm,halved,onion 1,sliced,green chilly 5,slited,
ginger 3inch,sliced,garlic 15cloves,cooking oil 3tblspn.
Heat oil in a wok,add green pepper and other ingredients,saute till cooked,
add 1tblspn,kashmir chilly powder,2tspn and coriander powder,saute for a min.

Add a cup of boiling water,mix the ingredients,add cooked chicken,1 tspn garam masala

and stir till the gravy thickens.

 

 

Vatta varuthathu

Vatta fish 5,clean,peel skin off,cut into 2,stripe,wash ,allow to dry.
Kashmir chilly powder 1tblspn,turmeric powder 1/4tspn,ginger garlic paste 1tspn,
curd 1tblspn,salt to taste.
Mix the ingredients,marinate fish pcs,refrigerate for 3-4hrs.

Heat required oil in a shallow pan,drop in marnated fish pcs.When the side is cooked
turn upside down,cook the side and serve.

Vatta curry(trevally curry)

Vatta fish 500gm,clean the fish,peel off the skin,cut into desirable size,wash well,keep aside.
Chilly powder 1tblspn,turmeric powder 1/3tspn,fenugreek powder 1/3tspn,bilimbi 9,sliced,
shallots 5,garlic 3cloves,ginger 1inch pc,all three crushed,green chilly 3,slitted,salt to taste,curry leaf 1 sprig.
Mix the ingredients in 2 cups of water,allow to boil,add fish pcs,allow to cook.
Simmer flame,add 1/2 cup coconut milk,allow to bubble,swirl the wok,off flame.
Serve curry after 3 hrs.

Potato ularthu

 

 

Potato large 2,cook whole,allow to cool,peel skin off,cut into cubes.

Lemon juice 1tblspn,salt to taste,rub the mix on potato pcs and keep aside.

Chilly powder 1/2tspn,turmeric powder 1/3tspn,curry leaf 1 sprig,salt to taste,

cooking oil 1tblspn,onion 1,chopped,garlic 5 cloves,green pepper 1/2spike,slited,sliced thinly.Heat oil in a

pan drop in onion,garlic,green pepper,curry leaves,saute till light brown,add curry powder,saute for a min,drop in potato cubes,saute till light brown.

 

Karimeen palkkari(pearl spot curry)

Karimeen 4,scale,clean,cut into 2,wash ,drain and keep aside.
tomato 3,cut into rings.
Coconut medium 1,grate,squeeze milk,both thick and thin(thick 1 cup,thin 2cups)
Onion 1,thinly sliced,green chilly 7,slited,ginger garlic paste 1tblspn,salt to taste,
curry leaf 2sprigs,cooking oil 11/2tblspn.
Turmeric powder 1/2tspn,coriander powder 1/2tspn,pepper powder 1tspn,garam
masala powder 1/2 tspn
Heat oil in a shallow pan,drop in 1sprig curry leaf,allow to slatter,drop in onion,
saute till light brown,add ginger garlic paste,stir till aroma spreads,add green chilly.
Add curry powders except garam masala,stir for a minute,add thin milk,allow to boil,
add fish pieces,simmer flame allow to cook,add garam masala,swirl the wok,add thick
milk,curry leaves,swirl wok,allow to bubble,add tomato rings.Close the wok with a lid for 15mins.

 

Karimeen fry(pearl spot fry)

Karimeen 5,cleaned,scaled,washed,striped and drained
Lemon 1,extract juice,green pepper 2 spikes,kashmir chilly powder 1tblspn,
turmeric powder 1/4tspn,coriander powder 1tspn,salt to taste.

Grind the ingredients in a little water and form a paste,marinate the fish,
refrigerate for 3 hrs.
Cooking oil required for frying.

Heat oil in shallow pan,drop in marinated karimeen,fry both sides.Serve with
cucumber tomato salad.