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feast
a.-antekeralam.peperonity.net

##HOT##of Kerala##

KERALA FISH CURRY@@@ Ingredients
1. Fish - 250 gm
2. Tamarind(Puli) - A small ball in hot water
3. Onions(big) - 1 no
4. (sliced)
5. Tomato(big) - 1 no
6. (sliced)
7. Curry leaves - A small bunch
8. Red Chilly powder - 3 tsp
9. Coriander powder - 1/2 tsp
10. Turmeric powder -1/4 tsp11. Fenugreek(Uluva) powder - 1/4 tsp
12. Coconut oil - 2 tbsp
13. Ginger - 1/2" piece
14. Garlic pods - 4 nos
15. Salt - As reqd
16. Mustard seeds - A Pinch
17. Fenugreek seeds(Uluva) - A pinch
Preparation Method
1. Clean the fish, drain and keep aside.
2. Mix together the redchilly powder, coriander powder, turmeric powder, and fenugreek powder with little water, to make a smooth paste.
3. Heat oil in a pan.
4. Add mustard seeds and when they startspluttering, add fenugreek seeds followed by the sliced onions, ginger, garlic, tomatoes, curry leaves and the pasteand fry till the oil separates.
5. You could use a cup of small onions instead of big onions.
6. Add a tsp of vinegarif desired. ( optional)
7. Add tamarind extract and check the level of sourness.
8. When the water starts boiling, add the fish pieces and salt.
9. Add enough water to cover the pieces.
10. Cook on a gentle heat.11. When the pieces are almost cooked,increase the heat and cook till the gravy thickens andthe oil is visible.
12. Serve hot with rice.
Tips
1. If you really think the curry is too hot, reduce chilli/ or addtwo tea spoon of coconut milk.
2. When you make fishor meat curries, try to make the curry one day before, so that the curry will absorb all that masala and taste better the next day.
3. If you like the smell of coriander leaves in ur curries, you can add some in this fish curry too.
4. Last but not the least, Kukum star (Kudampuli) is a very good substitute for tamarind.
CHICKEN CURRY @@@ Ingredients
1. Chicken  1 kg
2. Onion  400 g
3. Green Chilli 20 g
4. Ginger  20 g
5. Chilli powder  2 sp
6. Coriander powder 3sp
7. Chicken masala powder  2 sp
8. Curry leaves 2 g
9. Coconut oil  150 ml
10. Coconut milk  1.5 ltr11. Salt  to taste
12. Turmeric Powder  1 pinch
Preparation Method
*. Cut the chicken into medium pieces and marinate it with a little chilli powder and salt for a while.
*. Make the first and second extract of coconut milk.
*. Heat kadai (pan), add coconut oil and sauté sliced onions, green chilli, ginger, garlic and curry leaves.
*. Then add chilli powder, coriander powder, turmeric powder and chickenmasala powder. Put the chicken pieces in the kadai till it is half done.
*. Add the second extract of coconut milk and get it cooked gently in slow fire.
*. Finally add the first extract of coconut milk and serve hot
Potato bread @@@ Ingredients
1. potato - 3 medium
2. green chillies - 4
3. ginger - 1 small piece
4. coriander - a small bunch
5. chilly powder - 1/2 tsp
6. turmeric powder - 1/2 tsp
7. garam masala powder - 1/2 tsp
8. coriander powder - 1/2 tsp
9. zeera powder - 1/2 tsp
For the parathas
1. wheat flour - 3 cups
2. ghee - 3 tsp
3. salt to taste
4. ghee or oil for frying
Preparation Method
1. Mix the flour with 3 tsp of ghee, salt andsome water and knead to a soft dough. Cover and set aside.
2. Chop the green chillies, ginger and coriander leaves. Set aside.
3. Boil and mash the potatoes.
4. Heat a tablespoon of oil and add salt, chopped ingredients, powdered spices and the mashed potatoes.  Stir fry until the mixture is dry. Set aside.
5. Take a large lump ofdough and with greased hands forma cup. Put some of the filling inside, close the cup and pat into a round.  Very carefully roll out into a thick round on a chappathi board, dusted with flour.
6. Put the paratha on the tava (skillet) on medium heat and cook on both sides using ghee until it is browned. Server very hot with pickleand chutney or withcurds.


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