Thursday, July 17, 2014

Potato Stir Fry - Urulakizhangu Mezhukupuraty, Kerala Style


Potato cut into long strips - 2 no's
Onion - sliced 1
Mustard Seeds - 1 teaspoon
Curry Leaves - 1 sprig
Garlic - sliced 3 cloves
Green Chilly - Cut vertically, 2 no's
Red chilly powder - 1/4 teaspoon ( this can be avoided according to taste)
Salt to taste

Heat oil in a pain to shimmer
Add the mustard seeds and let it splutter
Add sliced onions, garlic, curry leaves, green chilly and saute until golden brown
Add the red chilly powder potato and salt with 1/4 cup of water and cover and cook in low flame until done and stirring occasionally.

Serve with rice or chappathi

Spicy Mackeral Fry, Indian Style


2 Medium sized mackerals cleaned and gutted
1 1/2 table spoon ginger, garlic paste
1 1/2 table spoon chilly powder
1 teaspoon turmeric powder
1 teaspoon lemon juice or 1/2 teaspoon vinegar
salt to taste
2 tablespoon oil for frying

Gut the mackeral, keep it whole and make two or three diagonal slits along its length on both the sides
Mix all the ingredients, ginger, garlic paste, chilly powder, turmeric powder, lemon juice and salt in a bowl.
Apply this marinate to the fish, making sure the marinate gets into the slits and keep aside for 10-15 minutes.
Heat oil in a pan shimmering, slide the marinated fish onto the pan and fry on a medium flame for atleast 5 minutes on both sides, make sure not to separate the skin from the fish.

Serve hot with sprinkle of lime.

Thursday, June 5, 2014

Fish Cutlet or Fish Cake

Fish (boneless) 500 gm  or you can also used tinned fish.
Potato - 3 medium ( boiled and mashed)
Egg- 2 (yolk and white separated and beaten)
Onion - Big 1( chopped )
Ginger - Crushed 1 tbsp
Green Chilly - 4 (chopped)
Coriander leaves - 2 tbsp
Curry leaves - 2 tbsp ( chopped)
Black Pepper powder - 2 tbsp
Garam Masala - 1/2 tbsp
Kasoori Methi - 1 pinch
Salt as required
Bread crumbs ( or if you cant find rusk or dried bread you can instead use bread by crushing it in a mixer)
Oil for frying

Boil fish with salt and enough water once done make sure there is no more water remaining in it. Keep this aside and add the mashed potato to it. Now take a pan fry the onion, ginger, green chilly once onion is golden brown to it add black pepper powder, garam masala, kasoori methi and saute for 10 sec.

Remove this from flame and add this to the fish and potato mixture along with coriander leaves, curry leaves and the egg yolks. Mix all this together and check for salt if needed add as per taste.

Make the mixture into small balls and shape it oval or round and dip this into the beaten egg white first and then in the bread crumbs.

Now keep a pan add oil to it and when hot add the cutlets of fish cakes one by one and fry until golden brown.

This can be served with tomato sauce or with mustard sauce.

Friday, April 18, 2014

Spicy Mutton Curry

1 Kg
2 Large Onions (Sliced)
2 Chopped
Dry red Chillies
2 Pod
½ Teaspoon
Coriander Seed
1 Tablespoon
2” Piece
2 Tablespoons (Grated and Ground)
Cummin Seeds
1 Teaspoon
Khus khus
2 Tablespoon (Roasted and Ground
2 Piece
3 Tablespoon
Grind coriander seeds, cumin seeds and red chillies. Heat oil in a pressure cooker. Fry garam masala (whole); add chopped onions and continue frying till golden brown. Add coriander paste. Fry well. Add ginger and garlic. Continue to fry and add mutton pieces. Fry some more and add a teaspoon turmeric, tomatoes, and coconut. Fry for 5 minutes. Add salt and 2 cups of water. Close the lid and cook for 15 minutes. Garnish with coriander leaves and serve.

Spicy Nasrani Roast Pork

Pork with skin on 1 kg (Big block pieces)
Shallots - 1/2 kg (sliced)
Ginger - 50 gm crushed
Garlic - 1 full bulb crushed
Black pepper powder - 2 tsp
Coriander - 4 tsp
Chilly Powder - 2 tsp
Salt as required
Garam Masala - 1 tsp
Curry leaves - 1 sprig
Honey - 1 tsp
Potato - Small round shaped 5-6 no's

Add oil to a pan and add the sliced shallots when slightly golden brown add the ginger and garlic and saute for 30 seconds and to it add the black pepper, chilly powder, and coriander powder and saute well and when well roasted (make sure not to burn) add 3 cups of water and salt as required, when water starts to boil add the sliced pork and cook for 5 minutes(make sure not to over cook the pork)

After 5 minutes remove the pork from the gravy. Now strain the gravy to the strained gravy add the garam masala, curry leaves and honey and leave it on flame until it is thick as sauce. 

Now add some oil to the pan and fry the potatoes.

Arrange the cooked in a plate and garnish with the thick sauce and potato and some coriander leaf.

Courtesy: Hanson Michael, Head Chef, Kathakali Restaurant, New Zealand.
(He is my cousin brother)

Monday, April 14, 2014

Karimeen Mango curry


Karimeen:(Pearl Spot): 4-5 big cut into half 
Coconut Milk from 1  and half coconut (separate the first, second and third milk) 
Shallots: 3-4 sliced
Turmeric Powder: 1/2 tbsp
Chilly Powder: 1 tbsp
Green Chilly: 3-4 (splitted) 
Ginger chopped 50 gms
Curry leaf: 1 sprig
Green Raw Mango: 2 (sliced) 
Oil: 2 tbsp
Salt as required


Take a cooking pot ( to get a good taste cook in a sand pot or meen chatti) add the oil when hot add the shallots and the ginger and saute until the shallots are golden brown. Now reduce the flame and add the turmeric powder, chilly powder and saute until the you could get the fried smell but make sure not to burn. Now add the second and third coconut milk and to it add the mango and the salt. When it starts boiling add the fish pieces and the curry leaves, cook keeping the lid open for about 5 minutes. Before removing from flame add the first milk, remove from flame as soon as the first milk has been added. 

NB: If you do not get the mangoes you can instead use the Kudampulli or Gambooge. 

You must be wondering why I have not added the garlic and the mustard seeds to it, I did not add them because my mother always says fish, meat and vegetables are different in taste and should not be cooked with the same ingredients. So she never uses mustard seeds in any non veg and no garlic with fish curry. So I follow the same. 

Beef Curry

This is a recipe which my mom prepare's.

Beef with bone 1 kg
Onion: 2 big Sliced
Shallots: 10-15 sliced
Ginger 50 gms chopped
Garlic 50 gms chopped
Green Chilly 4-5 no's
Curry Leaf : 2 sprig
Chilly Powder: 1/2 tsp
Turmeric: 1/4 tbsp
Coriander powder: 2 tbsp
Garam Masala: 1 tbsp (this is a mixture of cumin seeds, cardamom cloves, black pepper, cinnamon and nutmeg)
Black Pepper Powder: 2 tbsp
Oil: 3-4 tbsp
Salt as required
Coriander Leaf: 1/4 cup ( You can avoid this, if does not like the taste, but to tell truly this gives a special taste to the curry which my mother prepares)


Cut the beef into square pieces wash and drain the water. Now add the ginger, garlic, green chilly, curry leaf, turmeric powder, black pepper powder, 1/2 tea cup of water and salt to the beef.  Pressure cook this for 3 whistle ( make sure not to overcook because overcooked beef never tastes good, beef tastes good when you get to chew it) and remove from fire

Now place a pan on fire, add the oil then add the sliced onions and saute for 1 min then add the shallots when it is golden brown,  reduce the flame and add the garam masala, coriander powder, chilly powder and saute well until the spices are roasted and the oil starts coming out. Finally add the cooked beef and the coriander leaf (check the salt if required add more) and cook for about 2 minutes. Remove from flame and it can be served hot with appam, rice, chappathi, paratha or even with bread.

Sunday, April 13, 2014

Beef Cutlet

This is my mom's special recipe. For all occasions this is a must have for mom...Miss u mom...

Beef : 500gms
Turmeric Powder: 1/4 spoon
Onion: 3 big, chopped
Green Chilly: 4 no's chopped and crushed
Ginger crushed: 2 tbsp
Pepper Powder: 3 tbsp
Garam Masala: 1/2 tbsp
Potato: 250 gms
Salt : as per taste
Oil to fry
Bread Crumbs: 250 gms
Egg White 3 beaten and separated from yolk.

Cut the beef into small pieces add turmeric powder and salt and cook for 5-10 minutes
( make sure not to add water while cooking, it should cook in its own water) 

Once cooked remove from fire, make sure there is no water remaining and keep aside. In the mean while we shall get ready remaining of the ingredients.

Boil the potato's.
Chop the onions as small as possible. (make sure  not to crush the onions)
Chop the green chillie's (if crushed after chopping much better)

Now we shall mince the cooked beef by adding small quantities in our usual mixer grinder.  Make sure not to mince too much.

 Now take a pan add some oil when hot add the chopped onions and fry until golden brown, now add the green chillies and the crushed ginger and saute for about 30 seconds, now reduce flame and add the garam masala and the pepper powder and saute well unless the spices are well fried without burning.

Now add the minced beef into it and saute well until it is dry. Now keep it aside to cool down.

Once it has cooled down take in a bowl and add the potato, 2 egg yolk's (after the egg white has been separated) mix all these together, (taste and make sure about the salt if required add more to the mixture)
The potato has to be well crushed and mixed into it. .

Now take small quatities and
make small balls and flatten into round shape.

Now dip this into the egg white and then into the bread crumbs and keep aside. Once all have been kept ready. Heat oil in a pan and add the cutlets one by one until golden brown.

You can serve it hot with tomato sauce.

Mutton Stew or Beef Stew


Beef or Mutton: 500 gms
Potato: 250 gms
Carrot: 2 big
Beans: 100 gms
Boiled Green Piece: 150 gms (not a must)
Green Chilly: 5 splitted into half
Ginger: 2 tbsp chopped
Pepper corns: 2 tbsp
Cloves: 5
Cardamom: 5
Cinnamon Sticks small: 4 or 5
Curry Leaves: 1 sprig
Coconut milk: Fresh coconut milk from one and a half coconut (for fresh separate and keep the first second and third milk)or if tinned one tin.
Salt as required.
Onion: 1 big sliced.

Cut the mutton into small pieces add pepper corns, cloves, cardamom, cinnamon sticks, green chilly, ginger, curry leaves, salt and the 3rd and 4th milk from fresh coconut. (If tinned milk do not add now) When half cooked add the vegetables (potato, carrot, beans) except the green piece and cook until all the vegetables have been well cooked.(when cooking make sure not to add to much water or else the stew will be not
be thick)

Once all have been cooked add the the green piece and the second milk followed by the first milk and remove from flame(make sure not to boil once the milk has been added)

Finally heat some oil in a pan and add the onions and fry until slightly golden brown and add on top of the stew. (Those who do not like the taste of onion can avoid the onion)

Can have with with appam or with bread or even with puttu.


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.........