KERALA STYLE EGG CURRY WITH COCONUT MILK ~~Nice Accompaniment For Appam

 



 

 

 

 

Ingredients

• Eggs - 6


• Coconut Oil - 1 tbsp


• Mustard Seeds - 1/2 tsp


• Curry leaves - 8 to 10


• Red Onion – 3-4 big sliced


• Tomatoes - 2, chopped


• Thai Green Chillies - 4, slit (use less for less heat)


• Ginger Garlic paste - 1 tsp


• Garam masala powder - 1 tsp


• Turmeric powder - 1/2 tsp


• Crushed black pepper - 1/2 tsp


• Coconut Milk - 1 can


• Salt - to taste

Instructions

1. Boil the eggs, remove shell and keep aside.


2. In a heavy bottomed pan, heat the oil and add the mustard seeds. Once they splutter, add the curry leaves.


3. Add the chopped onions, ginger garlic paste and the green chillies. Saute well for a couple of minutes till the onions turn slight golden brown in color.


4. Throw in the turmeric and garam masala powder and saute well for a couple of minutes till the raw smell of turmeric disappears.


5. Now add the tomatoes and saute till they become soft.


6. Add the salt and crushed black pepper and stir well.


7. Lower the heat and add coconut milk. Once it starts to simmer, add the eggs to the curry. If you want you can make small slits in the eggs or cut them in half before you add them.


8. Remove from heat and serve hot with Appam.

 

 

 

SOYA CHILLI LOLLIPOP

 

 

Ingredients:-

• Soya chunks – 50gram


• Ginger garlic paste -1table spoon


• Corn flour-4 table spoon


• Maida-1 table spoon


• Soya sauce-1tsp


• M S G-a pinch(optional)


• Sugar- a pinch


• Kashmiri Red Chili paste-1 tablespoon


• water


• Salt


• Oil for deep frying

Instructions:-

1. Pressure cook soya chucks with equal quantity of milk and water. (1 whistles in medium flame. Keep the cooker undisturbed for 15 minutes.


2. Squeeze out the excess water in soya chunk. Keep it aside.


3. In a bowl, mixing all ingredients and make a thick batter.


4. Dip soya chucks in the batter and deep fry it.


5. Insert a tooth pick in the balls and serve.

ENJOY!!!!!!!!!

 

 

BEEF CHILLI FRY

 



 

 

 

Ingredients:-

 

• Beef -500gram chuck


• Ginger – 1 inch piece crushed


• Garlic-4 cloves crushed


• Green chilli-3 -4crushed


• Curry leaves


• Turmeric powder-1/2 tsp


• Garam masala-1 tsp


• Salt


• Oil for frying

Batter:-

• Corn flour-2 table spoon


• Maida-1table spoon


• Rice flour-1/2 teaspoon


• Kashmiri chilli powder -1/2 table spoon


• Pepper-1/2 table spoon


• Red colour (optional)


• Salt

Instructions:-

 

1. Marinate the cleaned beef chuck with ginger, garlic, green chili, curry leaves, turmeric powder, garam masala and salt.


2. Keep it aside for 20 minutes.


3. Pressure cook it with 2 tbsp. of water (beef tends to ooze out water).Mine took 5 whistle in medium flame. Keep the cooker undisturbed for 15 minutes.


4. If you have any excess water cook till the water is dried completely. Allow it to cool.


5. Cut the beef chucks in to 2 inch thin strips.


6. Take a bowl, mix all ingredients mentioned under batter with 4-5 table spoon of water and make smooth paste.


7. Add beef strips in to it and coat well.


8. Heat oil in a pan and deep fry it and drain off on the kitchen tissue.

ENJOYY!!!!!!!!!!!!!!!!!!!!!

CARROT APPAM

Ingredients:-

• Idly rice -2 cup


• Cooked rice-1/4 cup


• Coconut Grated-1/2 cup


• Carrot – 1 small grated


• Sugar-1/2 tsp


• Salt –a pinch


• Yeast-1/2 tsp


• Water/coconut water-1/2 cup approx

Instructions:-

1. Soak rice in water for 6 hours. Drain out water. Grind soaked raw rice, grated coconut, cooked rice, carrot and yeast; together in a blender Batter should not be too watery. You can add ½ cup water /coconut water while grinding.


2. Transfer appam batter into another big vessel / bowl. Keep aside for fermenting for 6 - 8 hours or overnight. Batter should be of pouring consistency. Appam batter will be double in size after fermenting.


3. Finally at the time of preparation add salt and stir well and cover and keep it aside for 20-25 min.


4. Grease the appachatty with little oil.

5. Pour 2 ladleful of appam batter to the appachatty.

6. Lift the pan (from the stove) and slightly twist around to spread the batter in the pan to make circular shape .

7. Close appachatty with a lid and cook on low heat till the edges are golden brown. When the Appam is ready the edges resemble crisp lace and center soft.

ENJOYYY!!!!!!

BEETROOT APPAM

Ingredients:-

• Idly rice -2 cup


• Cooked rice-1/4 cup


• Coconut Grated-1/2 cup


• Beetroot – 1 small grated


• Sugar-1/2 tsp


• Salt –a pinch


• Yeast-1/2 tsp


• Water/coconut water-1/2 cup approx

Instructions:-

1. Soak rice in water for 6 hours. Drain out water. Grind soaked raw rice, grated coconut, cooked rice, Beetroot and yeast; together in a blender Batter should not be too watery. You can add ½ cup water /coconut water while grinding.


2. Transfer appam batter into another big vessel / bowl. Keep aside for fermenting for 6 - 8 hours or overnight. Batter should be of pouring consistency. Appam batter will be double in size after fermenting.


3. Finally at the time of preparation add salt and stir well and cover and keep it aside for 20-25 min.


4. Grease the appachatty with little oil.

5. Pour 2 ladleful of appam batter to the appachatty.

6. Lift the pan (from the stove) and slightly twist around to spread the batter in the pan to make circular shape .

7. Close appachatty with a lid and cook on low heat till the edges are golden brown. When the Appam is ready the edges resemble crisp lace and center soft.

ENJOYYY!!!!!!

VARATHUARACHA MUTTA CURRY

Ingredients:-

• Eggs - 4


• Coconut - 1.5 cups


• Onion - 1 medium


• Tomato - 1 large


• Turmeric pwd- 1tsp


• Red Chilli pwd - 2 tsp


• Garlic - 5


• Ginger - 1 inch piece


• Oil - 1tsp


• Salt as per taste


• whole spice


• Coriander seeds - 3tbsp heaped


• Peppercorns - 8 to 10


• Cloves - 3


• Cinnamon - 1 inch piece


• Star Anise - 1 or 2 petals


• Green Cardamom - 1/2


• Black Cardamom - 1/4


• for tempering


• Coconut oil - 1tbsp


• Mustard seeds - 1tsp


• Dry red chilli - 2


• Curry leaves - 2 sprigs

Instructions:-

1. Heat a pan, first dry roast the grated coconut till brown, and then do the same with the coriander seeds separately.


2. Then dry roast the pepper corns, cloves, cinnamon, star anise, green cardamom seeds and black cardamom seeds together till the aroma is released then add chopped onions. When the onions are translucent add the chopped ginger and garlic and sauté till the raw smell has gone. Grind this along with roasted coconut& little water; make a fine paste.


3. Heat a sauce pan and add the ground paste and stir it for a minute. Add the turmeric powder, chili powder and chopped tomatoes and sauté till well mixed.


4. Add 2 cups of water, a few curry leaves torn and cover and cook till the tomatoes have turned soft. Add salt according to taste and check if the gravy is semi-thick.


5. Add the eggs. Lower the heat and let the eggs soak in the gravy for a couple of minutes. Take off the heat and keep covered.


6. Heat a pan for the tempering and add some coconut oil, when hot add the mustard seeds. When it splutters add the onions or shallots, curry leaves and the dry red chilies and sauté till the onions are golden brown; pour into the egg curry.


7. Let it stand covered for few minutes for all the flavors to blend in, before you serve.

ENJOYYY!!!!!!!!

CARROT MEZHUKKUPURATTI

I



Ingredients:-

• Carrot-2 large


• Dry chili-4nos


• Shallots-10 nos


• Curryleaves-2 strings


• Salt-to taste


• Turmeric powder- little


• Coconut oil

Instructions:-

1. Crush shallots along with dry chili, keep it aside


2. Heat coconut oil in a pan and add crushed mix along with curry leaves. Sauté until the raw smell goes.


3. Then add turmeric powder and salt, sauté for few seconds.


4. Then add carrot and mix well .Then close the pan and cook for 10 minutes in low flame..


5. Open the pan and stir the carrot in low flame for another 5 minutes.

ENJOYY!!!!!

KUMBALANGA/ASHGOURD DAL CURRY

Ingredients:-

• Toor dal/thuvra parippu- ½ cup


• Ash guard/Kumbalanga -2 cup


• Tomato -1


• Onion -1


• Green chilli-2


• Turmeric powder-1 tsp


• Chilli powder-1 tsp


• Salt

For seasoning:-

• Coconut oil


• Curry leaves


• Mustard seeds


• Red chilli

Instructions:-

1. Soak dal. Wash it add turmeric and chili powder and  pressure cook it and transfer to another vessel.


2. After that add chopped Ash gourd, onion, tomato, green chilies mix it and put the lid on and let it cook .


3. When it is done, heat oil in a pan, splutter mustard seeds, add dry chili, curry leaves, stir and pour in to the curry.

ENJOY!!!!

TAMARIND CHILLI PRAWNS

Ingredients:-

• Prawns – Big 500 grams


• Ginger – 1 tsp chopped


• Garlic-1 tsp chopped


• Shallots-10 chopped


• Tamarind – lemon size small ball


• Red chili powder-2 tsp


• Turmeric powder-1/4 tsp


• Coriander powder -1/2 tsp


• Mustard seeds-1 tsp


• Curry leaves


• Dry chili-2


• Asafetida powder-a pinch


• fenugreek powder-a pinch


• Salt


• Oil

Instruction:-

1. Soak the tamarind in hot water and extract the juice and keep it aside.


2. In medium heat, heat oil in a wide mouthed pan or manchatti( clay pot) and add mustard seeds. When the mustard seeds start to splutter, Add dry chili, fry for 10 seconds.


3. After that add Curry leaves, Shallots, Garlic, Ginger; and sauté till the raw smell disappears.


4. Make a paste with red chili powder, coriander powder, turmeric powder by  adding 3-4 tablespoons of water; add to the pan and fry on a low heat till the oil separates.


5. Add the tamarind extracts and if you want add 1/2 more cup water .Bring it to boil.


6. Add the prawns and cook on a medium heat till the prawns is cooked and the gravy is thick; add Asafetida powder and fenugreek powder.


7. Remove from heat.


8. Let it stand covered for 30 minutes for all the flavors to blend in, before you serve.

ENJOYYYYY!!!!

SORRY FOR INCONVENIENCE....PLEASE WAIT FOR MY UPDATES

WAIT FOR MY UPDATES....SORRY FOR INCONVENIENCE....

DIABETIC DIET RECIPES

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MUTTA THORAN /SCRAMBLED EGGS WITH COCONUT

Ingredients:-

• Eggs - 3


• Onion - I  chopped


• Green chilli - 4, chopped


• Coconut - ½ cup


• Cumin (jeera) - a pinch


• Turmeric powder - ¼ - ½ tsp


• Crushed pepper - ½ tsp


• Curry leaves


• Salt


• Coconut oil

Instructions:-

1. Beat the eggs well and keep it aside. Combine coconut and cumin, using your hands. Heat oil in a pan and add the chopped onion green chili and curry leaves.


2. When onions become soft; add turmeric powder and salt. Mix well.


3. Add beaten eggs and scramble them.


4. When the eggs are half cooked add coconut and jeera. Mix well. Cook for 3-4 mins on low flame.


5. Add ½ tsp crushed pepper and mix well.

ENJOYY!!!!!!!

VARIOUS STAGES

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KOVAKKAI PEERA PATTICHATHU

Ingredients:-

• Kovakkai/IVY Gourd - 250 gms, cut lengthwise


• Green chili - 4, slit lengthwise


• Small onion - 6, finely sliced


• Grated coconut - ½ - 1 cup


• Jeera (cumin) - ½ tsp


• Garlic - 1 - 1½ tsp, finely chopped


• Turmeric powder - ¼ tsp


• Kokum (kudampuli)- 2 pieces, soaked in water


• Coconut oil


• Salt


• Curry leaves

Instructions:-

1. Crush the ingredients from green chilli to turmeric powder using your fingertip or crusher


2. Add kovakkai, kudampuli, oil, salt, curry leaves, water in to it and mix well.


3. Cover & cook on low fire. It will take 8-10 mins approx. Serve with rice.

ENJOYY!!!!!!!

KOVAKKAI THORAN (Ma Annie Mummy Style)

Ingredients:-

• Kovakkai-250 gram


• Mustard seeds-1 tsp


• Onion -1 medium chopped


• Tomato -1 chopped


• Garlic-1 tsp chopped


• Ginger-1 tsp chopped


• Oil as req


• Green chilli-3 nos


• Curry leaves


• Salt-as req

Instructions:-

1. Heat oil in a pan add mustard seeds, when mustard seeds splutter; then add ginger- garlic chopped in to it, cook till raw small away.


2. Add onion, green chili, tomato , curry leaves and salt into it and saute it slightly, it will take around 3 mins.


3. Then add kovakkai mix it and put the lid on and let it cook till the kovakkai are half cook.

4. After that open the lid and cook .

ENJOYYY!!!!!!!

THAI BEEF STIR-FRY & THAI SWEET CHILLI SAUCE

Ingredients:-

• Vegetable oil- 2 table spoon


• Beef strips, or steak cut into thin strips-400 gram


• Ginger garlic paste- 1teaspoon


• Oyster sauce-2 table spoon


• Fish sauce -1 table spoon


• Salt –as required

Instructions:-

1. Marinate beef strip with all ingredients except vegetable oil and oyster sauce. Let it rest for 2-3 hours.


2. Heat a wok or large frying pan until smoking hot. Pour in the oil and swirl around the pan.


3. Add beef strips in to it. Cook, stirring all the time, until the meat is lightly browned about 3 mines.


4. Then pour over the oyster sauce. Cook until heated through and the sauce coat the meat.

ENJOYY!!!!!!!!!!

THAI SWEET CHILLI SAUCE

Ingredients

• 3 Red Jalapeno Peppers / any red chili


• 3 cloves fresh garlic, peeled


• 1/2 cup white sugar


• 1/4 cup white vinegar


• 3/4 cup water


• 1/2 tablespoon salt


• 1 tablepoon cornstarch


• 2 extra tablespoons water

Instructions:-

1. In food processor or blender, combine all ingredients except cornstarch and 2 tablespoons of water.


2. Transfer mixture to a saucepan and bring to a boil. Reduce heat to medium and allow sauce to simmer until it thickens and garlic and peppers begin to soften. (About 3-4 minutes.)


3. Combine cornstarch and 2 tablespoons of water to make “slurry." Pour cornstarch slurry into sauce. Simmer one minute, stirring constantly with a whisk.


4. Let cool completely before serving or storing. Best store in a glass jar in the refrigerator.

ENJOY!!!!

KERALA CHICKEN ROAST FOR CHAPATTIS

Ingredients:-

• Chicken – 500grams


• Chili powder -1 1/2 to 2 tsp


• Turmeric powder-1/2 tsp


• Vinegar- 1 1/2 tsp


• Salt to taste

Meat masala:-

• fennel seeds-2 tsp


• cloves-4-5


• Cinnamon stick-2 inch piece


• Nutmeg- small piece


• cardamom -2

For the Masala

• Onion- 2 medium sliced


• Ginger- 3-4 tsp sliced


• Garlic- 3-4 tsp. sliced


• Green chili- 4 chopped


• Coriander powder- 3/4 tsp


• Chili powder- 1/2 tsp


• Turmeric powder- a pinch


• Meat Masala- 1 tsp.


• Curry leaves


• Pepper powder- 1/2 tsp


• Oil

Instructions:-

1. Roast the ingredients under meat masala and make a fine powder.


2. Clean and cut chicken and marinate with all the ingredients listed under section one (chili powder, turmeric, vinegar, salt) for about an hour.


3. Heat oil in a pan and shallow fry the chicken pieces till it is crispy in the outer and set aside.


4. Heat oil in a pan and sauté ginger and garlic till there is a nice aroma followed by onions, green chili and curry leaves till the onions become golden brown.


5. Add in turmeric powder, coriander powder and pepper powder and meat masala and fry for a minute.


6. Now add the fried chicken and roast for two to three till it is completely dry and the masala gets well coated over the chicken. Serve with chapatti.

ENJOY!!!!!!!!