Prawns Roast

So after quite a long time I'm back with my signature recipe Prawns Roast. Now this is another keralite recipe that's made in its traditional way. I 'm sure you will like it if you try it especially with rice or rotis or even aapams and idlis so just give it a try and enjoy this dish from Gods Own Country,,,

Ingredients:

1. Prawns --  500 gms
2. Shallots  --  1 cup sliced finely
3. Onions  --  2 chopped finely
4. Green Chilies  -- 2 slit
5. Tomatoes  --  1 large chopped finely
6. Crushed ginger and garlic  --  about 1 tablespoon 
7. Pepper crushed  -- 1 1/2tsp
8. Turmeric powder  --  1 tsp
9. Chilli Powder  --  2 1/2 tsp
10. Coriander Powder  --  1 1/2tsp
11. Eastern Meat Masala  --  1 tsp
12. Curry Leaves to garnish
13. Fennel Seeds  --  1 tsp crushed
14. Coconut Oil  --  4 tablespoon.
15. Salt to taste

Method:

• First marinate the prawns with half teaspoon of turmeric powder, one teaspoon of chilli powder and a little salt and shallow fry it just for 2 minutes do not over cook the prawns.
• Next in a deep kadai heat about 3 tablespoon of oil and add the shallots and fry a bit.
• Now add the crushed ginger and garlic to the shallots and then saute nicely.
• Now add the onions sliced and give it a nice mix.
• Next add the green chilies and add some curry leaves to it.
• The onions must be nicely brown. You can now add the tomatoes and saute well.
• Add turmeric powder, chilli powder, coriander powder and then mix well.
• If the masala is too dry then there is chances that it may burn. So to prevent this sprinkle some water and make it moist.
• Add salt to the masala and then add the fried prawns to it. Now coat the prawns with the masala and lower the flame.
• Cook this in low flame for about 5 minutes.
• Now finally add the eastern meat masala and give it a quick stir.
• At last add the crushed pepper, fennel seeds and some more curry leaves to the prawns roast.
• Finally add one tablespoon of coconut oil and switch off the flame and put the lid so that all the flavors is intact in it!

Kerala Crab Roast

Kudam Puli Itta Vecha Nalla Nyandu Curry Und! Yes sorry guys! this is a famous song from one of the malayalam movie and after you hear this song you will be so hungry that water will start dripping from your mouth!
Kudam Pulli that I mentioned earlier is kind of kokum (a sour fruit used in goan and maharashtrian cuisine) that is available in kerala and normally used in seafood cuisine.
I have used fresh sea crabs for this recipe. Its tangy! Spicy and really juicy! yummy and a must try recipe.

Ingredients:

1. Crabs  --  4 nos chopped
2. Shallots  --  10-12 chopped
3. Onions sliced  --  2
4. Ginger Garlic crushed  --  2 tsp each
5. Green Chillies slit  --  3
6. Turmeric Powder  --  1 tsp
7. Chilli Powder  --  1 tsp
8. Coriander Powder  --  2 tsp
9. Crushed Pepper  --  2 tsp
10. Crushed Fennel Seeds  -- 1 tsp
11. Garam Masala Powder  --  1 tsp
12. Kodum Pulli/Kokum/Tamarind  --  If its kodum puli use 3 medium sized pieces. If its Tamarind use a small lemon size tamarind.
13. Curry Leaves  --  few twigs
14. Coconut Oil  --  3 tsp
15. Salt to taste.

Method:

• First take a deep kadai or clay pot thats the traditional way of cooking! Then add the cleaned crab pieces and kudampuli, 1 tsp pepper crushed, 1/2 tsp turmeric and salt to taste.
• Add little water to the crab and start cooking with the lid.
• Once the crab is cooked and the water is all evaporated keep it aside.
• Now in a separate deep heavy bottomed kadai heat about 3 tsp of coconut oil.
• Add the chopped shallots and saute, at the same time add the green chillies, few curry leaves, ginger and garlic and then saute till it nicely done. Add sliced onions and add little salt so that the onions get cooked fast.
• Once its golden brown add the rest of the masalas, that is turmeric, chilli powder, coriander powder, garam masala, and saute well sprinkle some water if required and saute well till oil separates.
• Now add the cooked crab and stir nicely till the masalas coat the crab nicely.
• Again add about 1/2 glass of hot water so that all the masalas are nicely coated and cook the crab for about another 10-15 minutes in low flame with closed lid.
• Next remove the lid and stir fry continuously just for two minutes in high flame and add crushed fennel seeds and remaining 1 tsp crushed black pepper seeds and add few curry leaves.Switch off the flame. Just to enhance the taste of the crab roast add about 1 tsp of raw coconut oil and then keep the lid over.
• Serve with steamed rice and moru curry!!
• Yummy kerala style crab roast ready !!

Chemeen Curry

This recipe of prawns is truly in South Indian style. We use coconut paste which makes this curry thick and so creamy that you can relish this with steamed rice. I first tasted this recipe from my dads friends house...many years back but I can still feel that taste in my mouth... it was in thick form and had lots of grated coconut and the flavor of saunf/perum jeeragam/aniseed was very powerful and made the dish so tasty that you will remember it ever and ever...here I have made it in curry form...

Ingredients:

1. Prawns  --  250 gms
2. Small Onions/ Madras Onions/Shallots  --  sliced 1 cup
3. Ginger  --  sliced 2 tsp
4. Garlic crushed  --  2 tsp
5. Green Chillies  --  2 slit
6. Turmeric  --  1/2 tsp
7. Grated Coconut  --  1 cup
8. Coriander Powder  --  2 tablespoon
9. Red Chilli Powder  --  21 tablesoon
10. Perum jeeragam/Aniseed  --  1 tsp
11. Mustard Seeds  --  1/2 tsp
12. Whole Red Chilli  --  2
13. Coconut oil  --  3 tablesoon
14. Curry Leaves few twigs
15. Salt to taste

Method:

• In a pan add the grated coconut and saute continuously till the coconut is nicely brown in color. Now add a teaspoon of coconut oil and saute again. 
• Next add the chilli powder and coriander powder and mix well.
• Now add the aniseed into the coconut mix and switch off the flame.
• Grind this mix into fine paste adding little water.
• Now in a clay pot add some coconut oil and when its hot add the coconut paste and saute well.
• The coconut paste should roll in the pot and the oil should be clear i.e, float on top... this indicates that the masala is nicely done.
• Now add the ginger and garlic to it add little hot water to it to blend the coconut paste all together.
• After few minutes add the prawns and saute well.
• Add the curry leaves into the curry.
• Add hot water to the curry and bring it to nice creamy and thick curry consistency.
• Add salt to taste and the prawn should be cooked only for 3-4 minutes or it will become like a rubber.
• Now for tempering in a small kadai heat some oil and add mustard seeds.
• When the mustard seeds crackle add the chopped shallots/madras onions, and broken whole red chillies and saute till golden brown. 
• Add curry leaves and garnish it in the curry.
• Serve hot with steamed rice.

Pepper Mathi Fry

This time no dialogue... only action! I have nothing to say just try out this pepper fried mathi.

Ingredients:

1. Mathi / Sardines  --  1 kg
2. Small Madras Onions / Shallots  --  4-5
3. Black Pepper  --  2 teaspoon
4. Ginger and Garlic paste  --  1 tablespoon
5. Turmeric Powder  --  1 tsp
6. Coconut oil to shallow fry
7. Salt to taste

Method:

• Clean the sardines nicely and make insertions in them.
• Grind together onions, pepper, ginger and garlic, turmeric powder and salt to taste.
• Marinate Sardines with the prepared masalas.
• Heat oil in a pan and then fry them till crisp.
• Serve hot with steamed rice and curry.

Meen Mulaku Curry

Kerala is a state located along the coastal area of India and hence the staple food of kerala is rice and fish in coastal regions. Fish is prepared in different ways in different parts of kerala, In malabar area they use raw coconut paste in fish, In north eastern part of kerala they use fried coconut paste for fish curry while in southern area fish curry is spicy hot and has lots of paprika in it. Here in my blog I have already posted fish curry made in north eastern part i.e palakkad with coconut roasted and grinded. Now this time I am posting an authentic achayan style fish curry made in earthen pot! Its hot! spicy! and tangy I am sure you will lick your fingers again and again!

Ingredients:

1. Any fish here I have used here fresh small shark  --  1kg
2. Shallots  --  10-12 cleaned and chopped
3. Green Chillies  --  2 slit
4. Ginger  --  1 inch long finely chopped
5. Garlic cloves --  5-6 peeled and chopped finely.
6. Curry Leaves  --  few twigs
7. Turmeric powder  --  1/2 tsp
8. Chilli Powder  --  2 heaped teaspoon
9. Coriander Powder  -- 1 heaped teaspoon
10. Kodum Pulli (kokum in substitute)  -- cleaned shreded and soaked in water  --  2-3
11. Mustard Seeds  --  1/2 tsp
12. Fenugreek seed  --  just a small pinch
13. Coconut Oil  --  2tablespoon
14. Salt to taste
15. Water for gravy

Method:

• In a clay pot heat some oil and crackle mustard seeds in it.
• Mean while you should make paste of turmeric powder, chilli powder and coriander powder with little water.
• Only after the mustard have crackled you can add fenugreek seed and just let it brown.
• Now add the shallots and saute it till golden brown along with it add the green chillies, ginger, garlic and curry leaves and saute well.
• Now when every thing is nicely brown add the masala paste prepared earlier and saute till the raw smell of the masala goes and the oil is separated.
• Masala should be cooked nicely. This is the main base of the fish curry or else your curry will smell raw.
• Add little water while frying masala so that it does not burn.
• Add enough water to make the gravy say about one big glass.
• Now add salt to the boiling water. Also add the kodum puli and let it boil nicely for 2-3 minutes.
• Now add the cleaned fish to it and simmer the gas and let it cook for another 10-15 minutes.
• Now the gravy should be correct consistency and salt should also be correct.
• Switch off the flame.
• Add about one teaspoon of raw coconut oil and fresh curry leaves and leave the curry after covering it with lid.
• Lovely dashing red colour fish in kudampulli and mulaku gravy ready.

Fish Polichathu with my FIRST LEIBSTER AWARD

I have been thinking to make this recipe from very long time, today is the day that I have got a golden chance to make this recipe as one of our cousin will join us for lunch so this is an apt! dish that he coud enjoy! This is a traditional fish that is grilled after packing it in banana leaf with that kerala stye masala. Yummy! fish goes well with Hot Steamed Rice, or Vellayappam or even Chapatis so try guys its a big sucess!

Ingredients:

1. Fish  --  You can use any fish for this recipe. Mentioned ingredients are for single pearl eye fish.
2. Onions  --  1 chopped
3. Tomatoes  --  1 chopped
4. Green Chillies  --  1 chopped
5. Ginger Garlic crushed  --  1 tsp
6. Chilli Powder  --  1/2 tsp
7. Turmeric Powder  --  1 pinch
8. Coriander Powder  --  1 tsp
9. Curry Leaves
10. Oil  --  1 tbsp
11. Salt to taste
12. Banana leaves to pack
13. 1/2 tsp chilli powder, a pinch turmeric powder, 1/2 tsp lemon juice and salt to marinate the fish.

Method:

• Marinate the fish with the mentioned ingredient in the 13th point.
• Shallow fry the fish in the oil and keep aside.
• Heat oil in a kadai and saute the onions along with the crushed ginger garlic and green chillies.
• Saute well till the onions become translucent.
• Now add the tomatoes, and all the spices from Ingredient number 5 to 8 and saute well.
• Add salt to taste and saute till the oil separates. 
• Also saute few curry leaves it just gives a beautiful flavour and aroma.
• Now clean the banana leaf carefully as it may tear.
• Just warm the leaves in the gas so that it may be easy to wrap.
• Now spread 1/2 of the prepared masala in the banana leaf and place the shallow fried fish over it and then spread left over masala over the fish garnish with curry leaves, and sprinkle a little raw coconut oil if you like and then wrap the fish with the banana leaf and toast it either side in a tawa.
• Note that after you pack first place the folded part down and toast it would not open.
• Serve hot! and Enjoy!

OH MY GOD! feeling delighted after I have received my FIRST  AWARD FROM SINI's MENU... thekitchenmagic.blogspot.in... She had send me this award nearly 2 weeks before but since I was out of station I noticed it a little late! but now I am back with full strength to post new recipes for my viewers

There are some rules for receiving this award.They are as follows.......

1. write 11 random facts about yourself.
2. answer the 11 questions provided by the award giver
3. select 11 bloggers who have less than 200 followers in their list for presenting the award and mention them in your post.
4. create 11 questions that the bloggers will need to answer.
5. tell the person who nominated you  along with the 11persons you have nominated.

11 RANDOM FACTS ABOUT MYSELF

1. I am a food lover and I started cooking at early age of 10.
2. I love to cook for others and serve with happiness.
3. I am loyal to my friends and helpfull too.
4. A truth is that I have very few friends I must specify that they are my trust worthy good firends.
5. I am a very patriotic person may be thats why God had send me my husband who is in defence.
6. Another fact about me is that I am a God fear, having traditional values with modern outlook to my life.
7. A fact that I have very less time to dedicate my self for my blog because of my one year old son who is too much mischievous.
8. My hobbies include singing, dancing and sketching too.
9. I hate injustice and I get over emotional when I hear about those people who have gone through tough situations.
10. I have few dreams which will be fulfilled when the correct time will come for that I have to put all my efforts and have to wait patiently.
11. I am grateful to God who has given me such a supportive parents and a very understanding, loving and supportive husband.

NOW THE ANSWERS FOR SINI'S QUESTIONS:

1. My love for food... love for cooking and love for sharing my style recipes made me start a blog. 
2. I prefer to live in a city and visit my village quite frequently because I believe both places have their own advantages and disadvantages. 
3. My favorite food is one that I have daily.
4. I love both my ammas food but my mom's special chicken is one of my most favorite and my mother inlaws kadala curry i.e; chickpea curry I just love it!
5. My favorite dessert is hot gulab jamun with ice cream.
6. Most memorable moment is when I got my Baby after a very very painful and emergency C-section.
7. My favorite quote is "Be the change that you wish to see in the world" said by Mahatma Gandhi. 
8. A young heart which inspires me to reach the heights that I wish and gain success in life.
9. My favorite fruit is watermelon.
10. Favorite holiday spot is my own village.
11. Best food I ever had is one my mom makes.

Questions for my 11 Bloggers:-

1.  Are you a food lover?
2. How supportive are your parents and loved ones for your blog?
3. How did you feel when you got your First comment for any of your recipes in your blog?
4. What is your cooking style Indian or Western?
5. Which one would you prefer 1)to have food from high class restaurants or a simple village dhabba?
6. Do you love to travel?
7. what is your favorite restaurant?
8. What is your goal?
9. What made you start a blog and which is your first dish?
10. What are your hobbies?
11. Give any five fruit name with different colours.

I would like to share this AWARD with following bloggers:

1. rekhas veggie cuisine.
2. lemonsandrinds
3. mouthwateringfoodrecipes.blogspot.in
4. http://recipeworld1.blogspot.in/
5. http://planetoftaste.blogspot.in/
6. http://cookalogue.blogspot.in/2011/04/avial-mixed-vegetables-in-coconut-gravy.html
7. http://priyazanil.blogspot.in/
8. http://desidhabba.blogspot.in/
9. http://niveditaskitchen.blogspot.in/
10. http://pratsrecepies.blogspot.in/
11. gujiguru.blogspot.in/search/label/Step%20by%20Step

This was a real tough job! You get to know how other bloggers are too dedicated to their blog... My award winner blogs have less than 200 followers and are really worthy for their awards... congrats guys! waiting for your reply...

Prawns with Potato and Bell Peppers

This is a North Indian dish... I have added bell peppers to give it a twist... This curry is great with chapatis or Paal Appams... Do try it I'm sure you will lick your fingers. Spicy and tangy has dashing taste of the bell peppers try it!

Ingredients:

1. Prawns  --  500 gms
2. Potatoes  --  2 large
3. Capsicum/Bell Peppers  --  1
4. Onion Chopped  --  1 cup
5. Ginger garlic paste  --  1 tsp
6. Tomatoes  --  1 large
7. Green Chillies  --  2 slit
8. Chilli Powder  --  1 tsp
9. Coriander Powder  --  1 tsp
10. Turmeric Powder  --  1/2 tsp
11. Garam Masala Powder  --  1/2 tsp
12. Oil
13. Salt to taste
14. Coriander Leaves to garnish

Method:

1. Heat oil in the wok add chopped onions and saute till translucent. 
2. Now add the ginger garlic paste and saute well.
3. Add tomatoes, tumeric, chilli powder and coriander powder and saute well till the oil separates.
4. Now add the potatoes and cook till they are soft. Add the Prawns and cook for about 10-12 min.
5. Now add the cubes of bell peppers and stir nicely in high flame do not over cook the bell peppers.
6. Now add the garam masala powder and garnish with chopped coriander. Serve hot with chapatis and phulkas.

Fish Roast

We often make chicken roast in many ways but this time I tried fish roast... mind blowing... Its just superb! Now you won't believe if I say so why don't you try it once. I will give you a tip to make it so tasty that you will forget restaurant food... It goes well with Rotis, Aapams or Steamed rice or Pulav rice.

Ingredients:

1. Fish                                        1/2 kg
2. Onions                                    2 large
3. Tomatoes                               1 large
4. Green Chilli                           2 slit
5. Crushed ginger and garlic    1tsp
6. Turmeric powder                  1 tsp
7. Red Chilli powder                1 1/2 tsp
8. Coriander powder               1tsp
9. Garam masala                    1/2 tsp
10. Mustard seed                     1/2 tsp
11. Curry Leaves                     few twigs.
12. Salt to taste
13. Oil

Method:

• Clean and dry the fish pieces. First marinate the fish with 1/2 tsp of turmeric, 1/2 tsp of chilli powder and salt half and hour before.
• Now shallow fry them both the side.
• In a kadai heat sufficient amount of oil add mustard seeds and after it crackles add the sliced onions and saute well. 
• When the onions are sauted well add the crushed ginger and garlic and green chilli.
• After a minute or two add the chopped tomatoes and fry well.
• Now its time to add all the spices so add the rest of the spices from ingredient no 5 to 8.
• You can also put some curry leaves at any stage of the recipe as it will release its flavour more.
• Sprinkle some water into the masala so that all the spices is just combined nicely.
• Place the fried fish into this masala nicely and fold in the masala into the fish.
• Now comes the secret... mix your dish without breaking the fish and slightly tilt your pan or kadai towards the flame. Let the high flame come to your dish. Be careful not to drop your dish out and dont burn your hand. If you are familiar with cooking only then try it. 
• You can add a little oil to the tilted portion of the kadai at this procedure the flame catches your dish soon bring the kadai to normal position and stir fry. This method gives an excellent taste to the dish!
• Tasty Fish Roast ready to serve!