Spicy chicken curry

Kerala Parippu Curry (Dal Curry)

Nadan mathi curry

Naadan mathi / Saradine curry is a very simple and traditional fish curry which is mainly tamarind based and tastes so delicious. Hope you will give this a try.

Ingredients

Sardine - 500gm (cleaned and drained)
Shallots - 10 (finely chopped)
Garlic - 3 pods sliced
Ginger - 2' sliced
Tomatoe - 1 (medium sized , chopped)
Green chilly - 2 (vertically slit)
Turmeric powder - 1/4 tsp
Kasmiri chilly powder - 2tsp
Coriander Powder - 1tsp
Mustard - 1/4 tsp
Fenugreek seed - 1/4 tsp
Curry leaf - 1 spring
Dry red chilly - 2
Fish tamarind - 3 segments (soaked in warm water )
Oil - 3tbsp
Salt to taste

Method

1. Heat oil in a clay pot, add mustard seeds  and let it splutter. Add fenugreek seed and let it turn golden brown.

2. Add remaining shallots , ginger, garlic, dry red chilly and curry leaves. Saute until shallots turn slightly brown.

3.  Reduce the flame , add all the splice powders and saute for few minutes.

4. Add chopped tomato, saute until tomato turn mushy.

5. Then add soaked tamarind, little water and required salt, close the lid and allow the gravy to boil.

6.  Slowly add sardine pieces and cook for 10-15 minutes on medium flame.

7. Don't use ladle to stir the curry instead you can lift the pot and rotate it.

8. Remove it from flame and pour some oil and curry leaves over the curry. Keep it aside for 1hour.

Tomato Rice

Here is the perfect South Indian style tomato rice which is very delicious and flavorful. Its so simple and easy, you can prepare this under 10 minutes.

Ingredients

Cooked rice - 1 cup
Tomato - 3 to 4 medium size
Ginger - 1" piece finely chopped
Green chilly- 2 finely chopped
Mustard - 1/4 tsp
Sambar powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Water - 1/2 cup

oil - 2tbsp

salt as reqd.


Method

1. Heat oil in a pan, once hot add mustard and let it splutter.

2. Add chopped ginger and green chilly saute till raw smell goes.

3. Add the chopped tomatoes and cook till all the moisture from tomato evaporates and oil starts to leave from the sides.

4. Add in the spice powders, mix well and cook for 5 minutes. Check that raw smell of powder goes.

5. Now add the required amount of water to get a semi solid consistency and allow it to boil for 5 minutes in the low flame.

6/ Switch off the flame, add cooked rice and mix well. You can add ghee and adjust salt.

Clams Roast / Kakka Erachi Roast

Kakka Erachi is another popular delicacy in kerala. This is a spicy and tasty stir fry with the flavour of pepper. Try this recipe you will surely love it.

Ingredients

For cooking

Clam Meat/Kakka Erachi - 1/2 kg
Onion - 1 (finely chopped)
ginger - 1" (chopped)
garlic - 4 cloves (chopped)
green chilly - 2 (slit)
red chilly powder - 1tsp
turmeric powder - 1/2tsp
coriander powder - 1tsp
Garam masala - 1/2 tbsp
Pepper powder - 1tsp
curry leaves - few spring
salt as reqd.

For frying

Shallots - 10 (crushed)

Ginger - 1" (crushed)

Garlic - 3 cloves ( crushed)

Mustard - 1/2tsp

red chilly powder - 1tsp

Meat masala - 1tsp

Pepper powder - 1.5tsp

Curry leaf - 1spring

Oil - 2tbsp

Method

1. Squeeze each clams and make sure there is no trace of sand left in it by washing several times.

2. Boil them adding salt for 10mnts. Drain water and transfer it to a pan.

3. Add all ingredients mentioned above , beneath heading "for cooking" to the pan. Sprinkle 2tbsp water and mix everything. Close the lid and cook in a medium flame for 15mnts, stirring occassionally.

4. Take another pan heat oil, add mustard and let it splutter. Add curry leaves, crushed shallots, ginger, garlic followed by spice powders  under "for frying". Saute well.

5. Add the cooked clams and fry for 10mnts on a medium flame. 

6. Serve yummy kakka erachi fry as a side dish with rice,chappati or dosa. Enjoy !

Easy Vegetable Pulao

Vegetable Pulao is a spicy rice dish prepared by cooking rice with various vegetables and spices. If you do not have much time but want to prepare a quick and comforting meal, then this is a perfect choice.

Ingredients

Basmati Rice - 1 cup (soaked in water for 20mins)
Ghee - 2tbsp
Fennel seed - 1/4 tsp
Cinnamon - 1" stick
Cardamom - 2
Bay leaves - 1
Cloves - 2
Water - 2 cups
Onion - 1/2 cup
Mixed veggies (Carrot, beans,
green peas, corn) - 1cup (half cooked)
Salt as reqd.

Method

1. Wash and drain the rice and keep it ready.

2. Heat 2tbsp of ghee in a pan. Add all the spices and saute for a min.

3. Add onion and saute till it turn translucent.

4. Add  vegetables and stir fry them for approx.  2 mins.

5. Add drained rice and salt. Fry for 2-3 mins stirring continuously.

6. Add water and mix well. Close the lid and cook over a medium flame for 8-10 mins. Do not open the lid in between while cooking. After turning off flame open lid after 5mins.

7. Serve hot

Crispy paper dosa

Dosa is a traditional breakfast made in every south indian household. Making authentic, thin and golden crispy dosa can be a bit tricky. So without anymore delay off you go to the recipe.

Ingredients

White Rice - 1 cup
Urud dal - 1/2 cup
Fenugreek seed - 2 tsp
Boiled rice - 1/2 cup
Salt to taste
Water

Method

1. Wash and soak white rice and urud dal seperately for 5-6hrs. Soak fenugreek seed along with urud dal.

2. Grind boiled rice to a slightly coarse paste. Drain the water and grind dal by adding water  time to time to a smooth and fluffy batter. Remove it in a container.

3. Drain and grind white rice adding water to a smooth paste and add it to the same container.

4. Mix the batter with hands or a ladle. The consistency of the batter should not be too thick nor thin.

5. Leave it overnight for 7-8 hrs for fermentation. Fermenting time depends on weather and room temperature.

6. After fermentation the batter will double its volume.

7. Add salt and mix well with a ladle to a smooth batter.

8. Heat the tawa. Simmer the stove and spread 1tsp ghee.

9. Pour batter in the middle of tawa and spread it in a circular way as thin as possible.

9. Take out dosa from tawa when it turns crispy.

10. Serve with chutney or sambar .