Saturday, November 23, 2013

Pork Ularthiyathu (Pork Dry Curry Kerala style)

Ingredients
1lb pork lean cut
1/4 tsp turmeric powder
1tsp chilli powder
1tsp coriander powder
salt to taste
1 tbsp vinegar
1/2 cup thinly sliced coconut pieces
To Fry
1/4 tsp mustard seeds
10 cloves
6 cardamom pods
1″ cinnamon piece
1.5 cups thinly sliced onions
1 tbsp thinly sliced ginger
2 tbsp thinly sliced garlic pieces
6 slit green chilies
1/2 tsp black pepper powder
a few curry leaves

Preparation
Mix the pork with ingredients in section 1 and cook with a little bit of water till soft. This can be done in the pressure cooker (about 5 minutes on low heat after the first whistle).
Heat oil in a large stir fry pan and splutter the mustard seeds. Add the cloves, cardamom and cinnamon and fry for a few seconds. Add the sliced onion, ginger, garlic and green chilies and fry till the onion slices starts to brown. Add the curry leaves and black pepper powder and saute for a minute.
Add the cooked pork to the pan and stir fry till completely dry.
Serve hot with rice, or just serve as an appetizer with beer.

Meen Pollichathu (Fish Roasted in a Plantain Leaf)

Ingredients
1. 1 kg pomfret, or Karimeen (Peart Spot) 
For the marinade
1. 1 tsp pepper powder
2. ½ tsp turmeric powder
3. Salt to taste
For the masala paste and gravy
1. 2 tsp coriander powder
2. ½ tsp chilli powder
3. ½ tsp turmeric powder
4. ½ tsp pepper powder
5. 3 dsp refined vegetable oil
6. 1 cup button onions, sliced
7. 10 garlic cloves
8. 3 green chillies, slit
9. A few curry leaves
10. 1 tsp mustard seeds
11. 1 cup thick coconut milk
Method
1. Clean fish in salted water. If using whole fish, make gashes on both sides.
2. Rub the fish well with pepper powder, turmeric powder and salt. Marinate for 1 hour.
3. Grind the coriander, chilli, turmeric and pepper powders with a little water to make masala paste.
4. In a pan, heat 2 dsp oil and saute button onions, garlic, green chillies and curry leaves. Remove from the pan and keep aside.
5. Fry the fish lightly in the same oil and keep aside.
6. Add 1 dsp oil. Splutter mustard seeds. Add the masala paste and saute until the aroma seems right.
7. Add fish and coconut milk.
8. Add sauted button onions, garlic, green chillies and curry leaves. Simmer on low heat until fish is coated with gravy.
9. Wrap each fish in a piece of plantain leaf or greased foil. Tie securely and bake at 350ºF for 20 minutes. Serve hot.To serve 10

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About Me and My Kitchen

When I was a kid I remember when my mom had gone out I used to skip into the kitchen secretly and experiment what ever I could. One day I remember having prepared meat Puff and can you imagine a dog that does not eat something made with meat yes our Jimmy did so. I would have stopped experimenting at that time if it was not for my younger sister who ate the puffs and said "good, you could make it a bit more better. She was always like that though I knew I was a bad cook, she always used to taste what ever I prepared and encouraged me in preparing more and more.

Thus after many years, I cannot say I am an expert cook but my hubby especially encourages me to prepare more and more. But he always says rather than Naadan( local or common) food I am good in preparing some chinese or some continental food. So my experiments were more in that rather than the naadan food, may be because I am fond of that. Now my inspiration and support for cooking is my son who is my greatest fan and encourages me to try out variety..

So lets start of with some naadan food which I prepare and then later go into my experiments I think that would be much better.........