Kallummakka Nirachathu/Stuffed Mussels

Ingredients:
Kallummaka/Fresh mussels - 15

For stuffing:
Rice flour/puttu podi - 2 cups
Turmeric powder - 1/2 tsp
Shallots - 6-7
Coconut grated - 1 handful
Fennel seeds - 1/2 tsp
Green chilli - 1 chopped
Ginger - a small piece
Salt to taste
Water
Oil

For the batter:
Chilli powder - 2 tbsp
Turmeric powder - 1/2 tsp
Rice flour - 1 1/2 tsp
Water - 3-4 tbsp
Salt to taste

Method:
    Grind coconut well,without addin water.Add fennel seeds,shallots and gind again to get a coarse paste.
In a large bowl,add rice flour,turmeric powder and salt.mix well.To this add ground coconut mixture.Add boiling water slowly and mix it well until the mixture comes together.knead it to get a smooth dough.Cover and keep this mixture aside.

     Now clean the outer part of the mussels by scrubing away all the dirt.Use only the mussels that are closed tight.Using a knife,slowly slide the slits of the mussels and open them slowly without breaking the shells apart.Now pull out the hairy particles form the flesh.Wash the opened mussels very carefully to clean all the dirts.Strain the mussels to make it free of water.

    Make plum sized balls of the rice dough.Wide open the shells without breaking them and stuff the dough into the shells.Shape them neatly by taking the excess dough.Stuff all the shells in the same manner.Now steam them for 20-25 minutes.They will be sticky when hot but gets firmer as it cools down.Now slowly open the shell and take out the cooked stuffing taking care not to part the mussel from the dough.For the mussels stuck to the shell,u can use knife or the shell.Then remove the black colour part from it.

        Add oil in a frying pan on a medium flame.Now mix chilli&turmeric powders,rice flour and salt with water to make a thin paste.Dip the dough into this mix and slide into the hot oil in the frying pan on medium flame.Fry on all sides until it turns a dark colour.A yummy evening snack for all age group...


Cheers,
Roshu

Spicy Liver Roast

Ingredients:

Liver                             - 1/2 kg.
Onion sliced                  - 2 cups
Shallots sliced                - 1/4 cup
Ginger garlic paste         - 2 tbsp
Green chilly                   - 2 nos
Turmeric powder           - 1/2 tsp
Coriander powder         - 2 tsp
Red chilly powder         - 1/2 tsp
Pepper powder             - 1 1/2 tsp
Garam masala               - 3/4 tsp
Fennel seed powdered  - 3/4 tsp
Curry leaves                  - 3 sprigs
Oil to saute
Salt to taste

Preparation:

   Cut liver into bite size pieces,wash and drain.Heat oil in a pan.throw in the onion,shallots and curry leaves.Saute till onions are light brown in color.Now add green chilly and ginger garlic paste.Saute till raw smell is gone and it slightly changes color.Now add rest of the ingredients and stir till oil seperates.Add half a cup of water and bring to boil.Add the liver pieces and close it with a lid.wait till the liver gets cooked.Now open the lid and stir fry on a medium flame till the gravy turns dry and the liver coated with masala.Serve with chappathi or rice.

Beef fry

You may need:

Beef – 1/2 kg, cleaned & cut into small-medium size cubes
Red chilly - 4 nos.
Curry leaves - 2 strings
Coconut pieces(thenghakothu) - 1 cup
Jeera - 2 tsp
Cardamom - 4 nos.
Salt to taste
Oil for deep frying(coconut oil is the best)


Marinade: 
Crushed small onion - 1 cup
Crushed ginger - 1/2 cup
Crushed garlic -1/2 cup
Red Chilly – 1/2 cup
Coriander powder - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Chilly powder - 1 tsp
Pepper powder - 1 tsp
Garam masala - 1 tsp

Method to take beef fry to the dining table:

     Marinate the beef pieces using the marinade above.Keep the marinated beef for around 30-45 minutes.After this pressure cook the beef till it is done(first in low flame and then in medium flame).Make sure that there is no excess water in the pressure cook.

     Heat coconut oil,u can even use normal cooking oil,in a frying pan.Now add curry leaves and red chillies.add coconut pieces,fry it for sometimes.now add the cooked beef,jeera,elachi and stir it.cook till the beef turns dark in colour on medium flame.Fry for somemore time by stirring in between.Now u can spread the fried beef on kitchen towel to wipe out the excess oil.Ready to serve hot....

Love,
Roshu

Kakka Pathiri/Kozhi pidi/Thikkidi....Steamed rice dumplings in chicken gravy

Ingredients:-

For Pidi / Dumplings

Rice powder - 1 cup ( roasted) 

Cumin seeds/jeera - 1/2 tsp

Grated coconut 1/2 cup

Small onions - 4 nos.

Water - 1.5 - 2 cup

Oil - 1 table spoon (optional)

Salto taste

For Kozhi / Chicken gravy

Chicken - 1/2 kg

Onion chopped - 2 medium

Ginger crushed - a small piece

Garlic crushed - 3-4 cloves

Green chili chopped - 2

Tomato chopped - 1 large

Garam masala - 1 tsp

Red chili powder - 1 tsp

Turmeric powder - a pinch

Coconut milk - 2 cup

Curry leaves - 2 strings

Coriander leaves paste - 2 tbsp

Salt to taste

Preparation:

Pidi

             Bring to boil Water and salt.When it is bubbling hot add rice flour,crushed coconut,small onion and cumin seeds.Mix it well.Cover it with a lid and switch off the flame. Let it stand for 2 minutes. Add oil and using the hand of a (wooden) spoon combine very well.knead it to a dough like we do for idiyappam with hands.Make small balls with the dough.Steam it in an Appachembu or steamer for 15 minutes or till it is done and keep aside

Chicken gravy

               Clean and cut the chicken thighs into small pieces .Wash well and pat dry.Heat oil in a heavy bottomed cooking vessel,add curry leaves.Now add chopped onion and saute for 6-7 minutes and add crushed ginger , garlic and green chiles.Fry it for sometimes till the onion becomes smashed and add chopped tomato and saute till the oil separatesMake a paste with chili and turmeric powder , by adding a little water and add to the pan.Fry it for a minute or two and add the chicken pieces. Now add the coriander leaves paste and boil.Add coconut milk and cook for 20-25 minutes or until chicken is thoroughly cooked through.

Method for making Kozhi pidi

               

       Add dumplings into the chicken gravy and combine well. Cook covered for another 5-7 minutes and simmer for 2 minutes uncovered.Remove from fire and serve warm.

Love,

Roshu

Fish Biriyani

Neymeen/Kingfish Biriyani

Ingredients:

Neimeen (Seer fish) – 1/2 kg
Basmati rice – 1/2 kg
Onion(medium) – 3
Green chilly – 6
Ginger paste- 1 tbsp
Garlic paste – 1 1/2 tbsp
Turmeric powder – 1/2 tsp
Tomato (chopped) –2
Red chilly powder – 1 tsp
Grated Coconut (make a fine paste) – 1/2 of a coconut
Garam Masala powder – 1 tsp
Ghee – 2 tbsp
Coriander leaves – 1 bunch
Oil
Salt

Method of preparation:

 Following is the step by step preparation of fish biriyani.

For Preparing Fish Masala

Marinate fish with turmeric powder,red chilly powder and salt .Refrigerate for sometimes for the marination to be perfect. Heat oil in a pan and fry fish pieces. In the same pan and oil,saute the chopped onion,ginger-garlic paste and once the raw smell goes, add chopped green chilly ,coriander leaves,chopped tomatoes and garam masala powder.once it is done, add coconut paste to it and mix well.Add little warm water to it and simmer for 2 minutes.Finally add fried fish to the gravy and mix. While stirring, take care not to crumble the fish pieces.Cover and cook for 2 minutes to get the fish coated with the masala gravy.When the gravy becomes thick ,remove from fire.

For Preparing Rice

Heat ghee in a pan.Light fry rice till crispy(optional,otherwise wash the rise and boil it) and add water double the quantity of rice to it.Add salt.Cover and cook till rice is cooked well.

For Layering Biriyani

Heat ghee in a  heavy bottomed pan.Layer the  fish masala on the base.Arrange the second layer with biriyani rice and sprinkle some garam masala over the rice.Repeat the process until everything is used up.Cover with a  tight lid and cook on  slow flame for 5 minutes.

For Garnishing

Heat ghee in  a pan.Fry cashews and raisins and keep aside.Fry  1 chopped onion in the same ghee till golden brown.(Here i didnt garnish) Garnish the hot biriyani with this while serving.Serve with raita,coconut  chammanthi, pappadam and pickle.



Luv,

Roshu

Ney pathiri/Fried rice-roti

Ney pathiri or Fried rice-roti



Ingredients:

Parboiled rice/Puzhukkalari - 2 cups

Grated coconut - 1cup

Shallots/small onion (u can even use onion) - 4 nos.

Fennel Seeds/perumjeerakam - 1 tbsp

Rice flour -1/2 cup

Salt to taste

Instructions:

Wash and soak the rice overnight.

Grind it without water.(if you use 1/2 cup of water to grind it,u need to add 1/2 cup rice powder.

Crush together coconut,shallot,salt and fennel seeds. Add this to the rice mixture.

Mix everything well.

Add enough rice powder(if needed) and make it a smooth dough.

Make small balls out of it and spread using ur hands in a plastic sheet or cloth.

Heat oil in a frying pan/cheenachatti. Hold the plastic sheet/cloth in one hand and remove the pathiri using the other hand and carefully put into hot oil.After sometimes it will float on top and puff up.Flip it over and fry both sides until golden brown colour.

Serve hot with chicken curry,mutton curry or beef curry

Luv,
Roshu

Green Coriander Chicken Curry

Green (Coriander) Chicken Curry

              Chicken delicately cooked with coriander leaves.If you like the taste and flavour of coriander leaves,try this one at home for a change.At my place it was a great success.

 

Ingredients:

Chicken pieces - 500 gms 

Coriander leaves paste - 1 cup 

Onion  - 2 nos.(finely chopped)
Tomato - 1 no. (finely chopped)
Green chillies - 8-10 nos.(finely chopped into tiny pieces)
Ginger-Garlic paste - 1 1/2 tsp
Turmeric powder - 1/2 tsp
Fennel seeds powdered (perumjeeraka podi) - 1/2 tsp
Coriander seeds(malli) - 1/2 tsp
Spices of ur choice - 1 tsp
Garam masala - 1/2 tsp
Potatoes on ur choice
Coconut milk - 1 1/2 cup
Oil
Salt to taste
Curry leaves

 

Method: 

1. Heat oil in a pan ,fry coriander seeds,spices and then curry leaves.
2. Add Chopped onion and saute till it becomes golden brown,now add chopped green chillies and then ginger garlic paste. Saute for sometimes.
3. Now add sliced tomatoes and saute till it becomes a paste.
4. Add turmeric powder and salt .stir well
5. Now add the chicken pieces and cook for 5 minutes.Add potatoes(optional) 
6. Add corianer paste and cook till the chicken gets cooked.
7. Add coconut milk and mix well
8. Serve with rice,chappathi,ghee rice,pathiri,porotta......

Luv,
Roshu

Chilly Chicken

Chicken chilli

Ingredients:

For marination
Chicken(Boneless) – 1/2 kg
Egg – 1
Corn Flour – 1 tbsp
Maida – 1/2 tsp
Pepper Powder  – 2 tsp
Ginger-garlic paste – 1tsp
Soy sauce – /12 tsp
Chilly sauce – 1/2 tsp
Tomato ketch up – 1/2 tsp
Salt to taste
Oil to fry

For the gravy
Onion(chopped) – 2
Green Chilly –  3 nos.
Ginger-garlic(chopped) - 1 tbsp
Capsicum – 1
Spring onion(chopped) – 1 tbsp
Celery (chopped) -1 tbsp
Soy sauce – 1 tsp
Chilly sauce – 1 tsp
Tomato ketch up – 1 tsp
Chicken stock - 1 cup or stock pwdr - 2 tsp
Pepper pwdr - 1 tsp
Sugar – 1tsp
Salt
Oil


Procedure:

              Marinate chicken pieces with the marinade mentioned above(egg should be beaten). Keep aside for 3-4 hour. 



Ready to fry...



Heat oil in a pan. Fry the marinated chicken pieces till light brown.

Fried...

                  Heat oil in a pan. Saute chopped ginger-garlic and finely chopped green chillies first. Now add chopped onion,capsicum,spring onion and celery.Fry for sometimes until the onion pieces are transparent.Now add soy sauce, chilly sauce,tomato ketch up,sugar,salt,pepper powder and stir well.Now add chicken stock or stock powder. Finally add the fried chicken pieces.(if u want gravy add 1 tsp of corn flour mixed with water) and stir well.cook for 4-5minutes.Turn off the heat.

Garnish with chopped spring onions.Serve with Fried rice,noodles,ghee rice or poratta.I love to eat with maida(all purpose flour)chappathi.

 

Luv,

Roshu

.

Tapioca cutlet/

Kappa cutlet             
                Every part of Kerala refers to Tapioca in a different name. Kappa, Kolli, Poola, Marachini are some of the names to my knowledge. May be there are more which I am not aware of....Tapioca in the form of cutlets,have u ever tasted???if not,try this,u ll be tempted to make it again and again..This tastes excellent with ulli chammanthi,mulaghu chammanthi,ketchup.....try ths.....

Ingredients:
Tapioca chopped into cubes - 2 cup
Onion chopped - 1
Green chilly chopped - 4 nos
Ginger - a small piece
Curry leaves - 4-5
Turmeric - 1/2 tsp
Egg - 1        
Salt
Oil for frying
Bread crumbs - 1 cup

Method of preparation:

                    

                        Cook tapioca with turmeric and salt. The cooked water is usually discarded since some toxic from the root is released on cooking. Heat oil in a kadai. Add the chopped chillies,ginger and curry leaves. Add chopped onion to it and saute till pink. Crumble the cooked tapioca and mix with the seasonings. Check the salt and let it cook for few minutes. Cool and mix together. Take small balls out of it and shape into cutlets...Now whisk the egg in a bowl,dip the cutlet, and now roll in the bread crumbs.Deep fry in the oil......serve hot with chammanthi or ketchup.

Luv,

Roshu

Chicken Fried Rice

Ingredients:

Rice – 3 cups

Lemon Juice – 2-3 tbsp

Chicken pieces fried(small pieces) - 1/2 cup or more

Scrambled eggs – 3
Carrot chopped – 1 1/2 nos.
Beans chopped - 1/4 cup or 7-8 beans
Cabbage is optional
Capsicum – 1 medium, cut into small cubes
Celery chopped into small pieces – 1 cup or 1 big stem
Spring Onion chopped - 1 cup
Fresh green peas or pachapattani (boiled) - 1 cup
Garlic crushed – 1/2 tbsp
Soya sauce – 2 tbsp
Pepper pwdr - 1tbsp
Chicken stock pwdr - 2 tsp
           or
Chicken tastemaker - 1 cube
Salt  to taste
Oil(Peanut oil tastes good but i used sunflower oil ) for frying
Water

Method of preparation:

• Boil water and add a little salt,lemon juice and oil to it.
• wash rice and cook uncovered on low heat till rice is tender. .
• Take care not to overcook the rice. Each grain of rice should be separate.
• When rice is done, drain and add some cold water and drain again using a large seive and set aside.
• Heat oil in a kadai / large pan and stir fry all the chopped vegetables.
• Cook for 3-4 minutes.
• Take care that vegetables are not overdone, they should be crisp.Keep aside
• Now in the same kadai mix a little rice,some scrambled egg,some fried vegetables,chicken pieces,pepper pwdr,soya sauce,chicken stock pwdr and salt(if necessary)
• Mix it well and fry
• Fry portion by portion
• Serve hot with chilly chicken or chicken manchurian or chilly gobi...

Luv,

Roshu