Kerala Special Palavaka Fish Curry | Malabar Style Fish Curry | Charu Curry

How to prepare Kerala Special Palavaka Fish Curry | Malabar Style Fish Curry | Charu Curry

Mixed small fishes are called palavaka or charu. We can prepare tasty fish curry using this palavaka or charu fish. Preparation of Malabar special Charu curry is slightly different from other fish. Here I am showing you how to cook mixed small fish or Palavaka fish or Charu. After watching the video please share the feedback.

Kerala Special Palavaka Fish Curry | Malabar Style Fish Curry | Charu Curry

Ingredients:-

• Fish - 350 gm
• Mango – ½ portion 
• Green Chilli – 2
• Ginger – ½ Inch
• Shallot – 4
• Tomato - 1
• Turmeric Powder– 3/4 Tea spoon
• Chilli Powder – 11/2 Tea Spoon
• Salt
• Coconut grated- 1/2Cup
• Curry leaves
• Seasoning:-
• Mustard – ¼ Tsp
• Curry leaves

Preparation:-

• Marinate the fish with salt, turmeric and chilli powder
• Grind coconut 
• Take a clay pot and add the fish which require more cooking time. Add shallot, green chilli, ginger, mango and tomato. Add ground coconut paste and water. Cook it
• Once the fish is half cooked add remaining fish. If required add some water also
• Add Curry leaves and cook
• Heat oil. Splutter mustard seeds .Add onion and saute. Add curry leaves. Add it into the curry

Cheers
Minu!!!
#PalavakaFishCurry #Ruchikaram #MalabarCharuCurry

Mackerel Sardine fish cleaning | Ayala Mathi mean Cleaning | Easy Chala Ayala Cleaning tips

How to clean Mackerel Sardine fish cleaning | Ayala Mathi mean Cleaning | Easy Chala Ayala Cleaning tips

Mathi/Sardine and Ayala/Mackerel are two of the most famous fish in Kerala. Most of the houses in Keral who are non vegetarian eat Mathi/Sardine and Ayala/Mackerel daily or alternative days. Cleaning Mathi/Sardine and Ayala/Mackerel is one of the easiest task but some people struggle to clean with neatness and fish gets spoiled. Here I am showing you two ways to clean Mathi/Sardine and Ayala/Mackerel in an easiest way. Let me know your feedback after watching this video. 

Mackerel Sardine fish cleaning | Ayala Mathi mean Cleaning | Easy Chala Ayala Cleaning tips

Cheers!!!

Minu
#MathiCleaning #Ruchikaram #AyalaCleaning

Special Avoli Curry | Special Black Pomfret Curry | Special Ingredients Avoli Curry | Thenga Aracha Kudam Puliyitta Avoli Curry

How to prepare Special Avoli Curry | Special Black Pomfret Curry | Special Ingredients Avoli Curry | Thenga Aracha Kudam Puliyitta Avoli Curry

Special Avoli Curry | Special Black Pomfret Curry | Thenga Aracha Kudam Puliyitta Avoli Curry

Ingredients:- 

• Black Pomfret - 500 gm
• Turmeric Powder – ¼ Teaspoon
• Chilli Powder – 2 Teaspoon
• Tomato – 1 Medium
• Ginger sliced – 1 Inch
• Green Chilli – 2
• Garlic Crushed – 15 pods
• Curry leaves as needed
• Pot Tamarind (Soaked in water) - 2 
• Grated Coconut – 1 Cup
• Shallot – 1 Big
• Dried red chilli soaked in hot water- 5
• Whole Coriander soaked in hot water – 1 ½ Teaspoon
• Salto to taste

Seasoning

• Mustard seeds as needed
• Fenugreek – ¼ Teaspoon
• Shallot – 2 
• Curry leaves as needed
• Oil as needed

Preparation:-

• Take a clay pot and pour 1 cup water and add salt to taste
• Add turmeric powder, chilli powder, sliced tomato, green chilli, ginger, garlic, curry leaves and mix it well
• Pour pot tamarind extract along with the tamarind and allow it to boil
• Take a mixer jar and grind grated coconut, soaked dried red chilli and whole coriander
• Transfer black pomfret into the clay pot and cook for a min by closing the clay pot
• Pour ground coconut mixture along with required water and cook well by closing the clay pot for 5 min
• Heat oil in a pan splutter mustard seeds, add fenugreek, shallot and coriander leaves. 
• Transfer spluttered mustards into the curry
• Tasty Black Pomfret curry is ready to serve 

Cheers!!!
Minu
#AvoliCurry #Ruchikaram #BlackPomfretCurry

River Fish Curry | Puzha Meen Curry | Special Puzha Meen Curry recipe

How to prepare River Fish Curry | Puzha Meen Curry | Special Puzha Meen Curry recipe

Puzha Meen is always special and it tastes totally different from other fish we get from sea. Puzha Meen Curry preparation s also slightly different from other regular fish curry. Some people doesn't like Puzha meen due to different smell. If you like this taste then you will never go for sea fish as it is very healthy. Try to prepare River Fish Curry or Puzha Meen Curry like this and let me know your feedback.

River Fish Curry | Puzha Meen Curry | Special Puzha Meen Curry recipe

Ingredients:-

• River fish – ½ Kg
• Grated Coconut – 1 Cup
• Green chilli -2
• Ginger – ½ Inch
• Tomato – 1
• Tamarind - Lemon size 
• Turmeric Powder – 1 Teaspoon
• Chilli Powder – 2 ¾ Teaspoon
• Mustard seeds – 1 ¼ Teaspoon
• Coconut Oil
• Curry Leaves
• Salt

Preparation:- 

• Add Salt, turmeric, chilli powder into river fish and mix
• Add ginger, green chilli and tomato and mix it again
• Grind Coconut with ¾ portion of mustard seeds
• Add tamarind pulp, curry leaves and then switch on the stove
• Once it start boil add coconut paste and bring into boil
• Splutter mustard seeds and add it into the curry
• Tasty puzha meen Curry / River fish curry is ready to serve

Cheers!!!
Minu
#PuzhaMeenCurry #RiverFishCurry #Ruchikaram

Malliyitta Ayala Curry | Mackerel Curry with Coriander | Malabar Style Malliyitta Ayala Curry

How to prepare Malliyitta Ayala Curry | Mackerel Curry with Coriander | Malabar Style Malliyitta Ayala Curry

Malliyitta Ayala Curry | Mackerel Curry with Coriander | Malabar Style Malliyitta Ayala Curry

Ingredients:-

• Mackerel (Ayala) – 2
• Onion – 1 Big
• Tomato – 1 Medium Size
• Garlic – 10 Pods Crushed
• Ginger – 1 Tablespoon
• Green Chilli – 2
• Curry Leaves as needed
• Mustard Seeds – ½ Teaspoon
• Fenugreek – ¼ teaspoon
• Turmeric Powder – ¼ Teaspoon
• Red chilli powder – ¾ Tablespoon
• Kashmiri chilli powder – ½ Tablespoon
• Coriander Powder - 3 Tablespoon 
• Pot Tamarind (Kudam Puli) - 
• Water as required 
• Salt to taste

Preparation:-

• Heat coconut oil in a clay pot and splutter mustard seeds. Add fenugreek, sliced onion, salt to taste and sauté well
• Add green chilli, garlic and ginger and continue sautéing 
• Add Turmeric Powder, Chilli Powder, Kashmiri Chilli Powder, Coriander Powder, Tomato, Curry Leaves and little water into the clay pot and sauté well 
• Pour required water and allow it to boil
• Transfer cleaned mackerel (Ayala) and pot tamarind into the clay pot and cook well
• Tasty Malliyitta (Mackerel) Ayala curry is ready to serve

Cheers!!!

Minu

#AyalaCurry #Ruchikaram #MalliyittaAyalaCurry

Chemmeen Chukka | Prawns Chukka | Malabar Style Chemmeen Chukka

How to prepare Chemmeen Chukka | Prawns Chukka | Malabar Style Chemmeen Chukka

Chemmeen Chukka | Prawns Chukka | Malabar Style Chemmeen Chukka

Ingredients:-

• Prawns – 500 Gram
• Onion – 1 Big sliced
• Tomato – 1 Big Size
• Green Chilli – 2
• Ginger – 1 Inch 
• Garlic – 10 Pods 
• Coriander Leaves as required
• Curry leaves as required
• Turmeric Powder – ½ Teaspoon
• Chilli powder – 1 Teaspoon
• Coriander Powder – 1 Tablespoon
• Kashmiri Chilli Powder – 1 ½ Teaspoon
• Garam masala – ½ Teaspoon
• Vinegar – 1 Tablespoon
• Salt to taste

Preparation:-

• Heat oil in a pan and sauté well by adding a little salt
• Add tomato, ginger, garlic, green chilli, and coriander leaves paste into the pan and mix it well
• Add turmeric powder, chili powder, Kashmiri chilli powder, coriander powder water as required water and sauté well
• Transfer cleaned Prawns into the pan and cook well
• Pour required water to cook the prawns and close the pan with a lid
• Add garam masala, curry leaves, vinegar and mix it well
• Tasty Chemmeen Chukka is ready to serve

Cheers!!!

Minu

#ChemmeenChukka #Ruchikaram #PrawnsChukka

Kerala style Chemmeen Parippu Curry | Special Prawns Dal Curry | Malabar Style Chemmen Parippu Curry

How to make Kerala style Chemmeen Parippu Curry | Special Prawns Dal Curry | Malabar Style Chemmen Parippu Curry

Prawns and Dal is a perfect combination to prepare curry for rice. By adding few drumstick will give super taste to the curry. Chemmeen is one of the favorite fish for all fish lovers and the curry prepared using chemmeen along with parippu is enough to eat a plate full of rice. Try to prepare this Malabar Style Chemmeen Parippu curry and let me know the feedback.

Chemmeen Parippu Curry | Prawns Dal Curry | Malabar Style Chemmen Parippu Curry

Ingredients:-

• Prawns – 250 Gram
• Drumstick - 1
• Dal (soaked) - ¼ Cup
• Onion – 1 Small
• Green Chilli – 2
• Ginger – ¼ Inch Crushed
• Garlic – 5 Pods Crushed
• Turmeric Powder – ½ Teaspoon
• Red chilli powder – ¾ Tablespoon
• Tomato – 1 Medium Size
• Tamarind – Gooseberry size soaked in 3/4 Cup water
• Salt to taste
• Grated Coconut – ½ Cup
• Cumin Seeds – ¼ Teaspoon
• Water as required 
• Mustard Seeds – ½ Teaspoon
• Fenugreek – ¼ teaspoon
• Curry Leaves as needed

Preparation:-

• Take a cooker and cook soaked dal
• Heat oil in a mud pot and sauté chopped onion by adding little salt
• Add green chilli, ginger garlic and sauté well
• Add turmeric powder, chilli powder and continue sautéing 
• Add tomato and curry leaves and sauté
• Add drumstick and cleaned prawns, ¾ Cup tamarind water and cook well by closing the pot
•  Smash cooked dal and add it in the curry and mix it well
• Take a mixer grinder, add coconut, a pinch of turmeric powder, cumin seeds and grind it well
• Transfer the ground coconut into the curry, add required water for the curry and mix it well
• Heat oil in a pan add splutter mustard seeds, add fenugreek, curry leaves into it and then transfer it into curry
• Tasty Chemmeen parippu curry is ready to serve

Cheers!!!
Minu
#PrawnsDalCurry #Ruchikaram #ChemmeenParippuCurry

Kerala Special Pacha Kurumulaku Ittu Varutha Mathi | Green Pepper Marinated Sardine Fry

How to prepare Kerala Special Pacha Kurumulaku Ittu Varutha Chala| Green Pepper Marinated Sardine Fry

Kerala Special Pacha Kurumulaku Ittu Varutha Mathi | Green Pepper Marinated Sardine Fry

Ingredients:-

• Sardine - 6
• Green Pepper – 3 string
• Ginger – 1 Inch
• Green chilli – 15
• Curry leaves as required
• Turmeric powder – ¼ Teaspoon
• Lemon juice from ½ portion
• Salt to taste
• Oil as required

 

Preparation:-

• Take a mixer jar and add green pepper, garlic, ginger, salt to taste, turmeric powder, curry leaves and make a thick paste
• Transfer green pepper paste into a plate and mix it with lemon juice
• Apply green pepper masala over the sardine after making a thick cut and keep it aside for 30 min
• Heat oil a pan and shallow fry marinated fish
• Tasty sardine /Mathi fry is ready to serve

Cheers!!!

Minu

Kerala Special Fish Molly | Black Pomfret Fish Molly

How to prepare Kerala Special Fish Molly | Black Pomfret Fish Molly

Kerala Special Fish Molly | Black Pomfret Fish Molly

Ingredients for Marination:

• Black Pomfret – 250 Gram
• Salt to taste
• Turmeric Powder- ¼ Teaspoon
• Pepper Powder - ¼ Teaspoon
• Lemon juice from ½ portion

Ingredients:

• Onion sliced– 1 Medium Size
• Tomato – 1 Big
• Green chilli – 2
• Garlic – 3 pods
• Ginger Crushed– ½ Inch
• Turmeric powder – ¼ Teaspoon
• Pepper powder – ¼ Teaspoon
• Salt to taste
• Lemon juice from ½ portion
• Curry leaves as required
• Coconut milk first extract – ½ Cup
• Coconut milk second extract – ½ Cup
• Oil as required

 

Preparation:-

• Heat oil a pan and shallow fry marinated fish
• Heat oil in a pan and sauté garlic and ginger
• Add sliced onion, green chilli and a little salt and continue sautéing
• Add turmeric powder, pepper powder and Curry leaves into the pan
• Add second extract of coconut milk
• Add lemon juice and then close the lid and boil
• Transfer fried fish into the pan and mix it well
• Pour fist extract of coconut milk and then add sliced tomatoes and curry leaves into the pan
• Once it start boiling close the lid and switch off the stove.
• Tasty Black Pomfret fish molly is ready to serve

Cheers!!!

Minu

Thalassery Special Chemmeen Biriyani | Prawns Biriyani

How to prepare Chemmeen Biriyani | Prawns Biriyani

Chemmeen Biriyani | Prawns Biriyani

Ingredients for preparing Biriyani Rice:-

• Biriyani Rice (Jeera) – 2 Cup
• Fennel Seeds – ¼ Tsp
• Cloves - 4
• Cardamom – 3
• Cinnamon – One small stick
• Mace – 1 strand
• Bay leaf – 2 small
• Star Anise - 2
• Water – 3 Cup
• Oil & Ghee as required
• Salt to taste
• Lemon Juice - from half portion of a lemon

Ingredients for Onion Fry (Bista):-

• Onion - 2 Medium
• Salt to taste
• Sugar – ¼ Teaspoon

Ingredients for Prawns Marination:-

• Prawns – 250 Gram
• Turmeric – ¼ Teaspoon
• Chilli Powder – ½ Teaspoon
• Salt to taste

Ingredients for Prawns Masala:-

• Onion – 3 Medium
• Ginger (1 Inch) Garlic (12 Pods) and Green Chilli (2) paste
• Turmeric Powder – ¼ Teaspoon
• Chilli Powder – ¾ Teaspoon
• Coriander Powder – 2 Teaspoon
• Tomato – 2 Medium
• Garam masala– ¼ Teaspoon
• Pepper powder – ¼ Teaspoon
• Salt to taste
• Oil as required
• Coriander leaves as needed
• Mint leaves as required

Preparation:-

Biriyani Rice

• Heat 2 Tablespoon ghee in a vessel, add all the spices (Cloves, Star Anise, Cinnamon, Cardamom, Bay Leaves, and Fennel Seeds) into it and sauté well
• Add rice into the vessel and mix it well until rice starts cracking. Add 3 cup water into the rice.
• Add salt into it
• Add lemon juice (squeezed from half portion of the lemon) into the rice
• Once it starts boiling close the vessel with a lid and place a weight on top of the vessel
• Heat oil in a pan and add finely chopped onion and sauté well by adding a little salt

Onion Fry (Bista)

• To make the fried onion crispy add a little sugar into it and continue sautéing

Prawns Marination

• Take prawns in a bowl and add salt to taste, turmeric powder, and chilli powder and mix it well

Prawns Masala

• Heat oil in a pan and add onion into it sauté well by adding a little salt
• Add ginger garlic and green chilli paste into it and continue sautéing
• Add turmeric powder, chilli powder and coriander powder
• Add tomatoes into the pan
• Add Prawns and mix it well. Pour required water to cook the Prawns and add few coriander leaves
• Cook the prawns by closing the vessel
• Add garam masala and pepper powder and mix it well
• Add fried half portion of fried onion into it
• Once the masala become dry switch off the stove
• Heat a pan and add ghee into it. Fry cashew nuts and raisins and keep it aside
• Layering:-
• ·               Take a big vessel and spread Prawns masala on top of it
• ·               Add cooked Biriyani rice on the top of prawns masala
• ·               Add Coriander leaves
• ·               Add fried cashew nuts and raisins
• ·               Add a little garam masala
• ·               Continue the process
• Heat a dosa pan. Place the cooker on the top of the pan. Keep the flame low for 5 min
• Tast Thalassery special Chemmeen Biriyani is ready to serve

Cheers!!!

Minu

Malabar Special Mathi Fry | Special Mathi Fry

How to prepare Malabar Special Mathi Fry| Special Mathi Fry

Malabar Special Mathi Fry| Special Mathi Fry

Ingredients:-

• Sardine – 7
• Turmeric Powder – ½ Teaspoon
• Chilli Powder – 1 Teaspoon
• Pepper Powder – ½ Teaspoon
• Kashmiri Chilli Powder – ½ Teaspoon
• Raw coconut oil - ½ to ¾ Teaspoon
• Onion – ½ portion of a small size
• Grated coconut – ¼ cup
• Salt as required
• Curry leaves as required

 

Preparation:-

• Take cleaned sardine in a bowl and add salt to taste, turmeric powder, chilli powder, pepper powder, raw coconut oil and then mix it well.
• Add ½ teaspoon Kashmiri chilli powder and mix it again
• Heat require oil to fry in a pan and add curry leaves and then transfer sardine one by one. Fry both sides.
• Switch off the stove and transfer fried sardine into a serving vessel
• Fry onion and curry leaves into the same pan using the same oil
• Add ¼ cup grated coconut into the pan and mix again
• Transfer the fried onion and coconut over the fried sardine
• Tasty Malabar special Mathi fry is ready to serve

Cheers!!!

Minu

Manga Chertha Mathi Curry | Sardine Curry with Mango

How to prepare Manga Chertha Mathi Curry | Sardine Curry with Mango?

Manga Chertha Mathi Curry | Sardine Curry with Mango?

Ingredients:-

• Sardine – 250 Gram
• Raw mango – ½ portion of a big mango
• Grated Coconut – ½ Cup
• Chilli Powder- 2 Teaspoon
• Turmeric Powder- ½ Teaspoon
• Shallot – 20 Pods sliced
• Ginger – 1 Inch sliced
• Garlic – 6 to 7 pods
• Cumin seeds – ¼ Teaspoon
• Mustard seeds – ½ Teaspoon
• Fenugreek seeds – ¼ Teaspoon
• Salt as required
• Curry leaves as required
• Oil as required
• Water as required

Preparation:-

• Grind Coconut, chili powder, turmeric powder by adding required water and make fine paste
• Heat coconut in a clay pot and splutter mustard seeds and then add Fenugreek seeds.
• Add shallot, ginger, garlic into the clay pot and sauté well
• Transfer coconut paste, salt to taste, required water and allow it to boil
• Transfer cleaned sardine into the pot along with few curry leaves and cook well
• Tasty mathi Curry is ready to serve

Cheers!!!

Minu

Thalassery Fish Dum Biriyani | Thalassery Special Meen Biriyani

How to prepare Thalassery Fish Dum Biriyani | Authentic Thalassery Special Meen Biriyani?

Thalassery Fish Dum Biriyani | Authentic Thalassery Special Meen Biriyani

Ingredients:-

• Jeera Rice – 3 Cup
• Seer fish/Ayakkoora – 500 Gram
• Onion – 5 finely chopped
• Tomato – 2
• Green chilli (3), Ginger(15), Garlic (2 Inch) crushed
• Turmeric Power – 1 ½ Teaspoon
• Chilli powder – 1 ½ Tablespoon
• Coriander Powder – ½ Teaspoon
• Pepper Powder – ¼ Teaspoon
• Thalassery Biriyani Masala – 1 Teaspoon
• Cardamom - 4
• Cloves - 5
• Cinnamon – small piece
• Mace – 1 strand
• Fennel Seeds – ¼ Teaspoon
• Lemon Juice – 1
• Coriander and Mint leaves as needed
• Salt as needed
• Ghee as needed
• Cashew nuts & raisins as needed

 

Preparation:-

• Marinate the fish by adding salt, turmeric powder, chilli powder and a little lemon juice.
• Keep one big vessel to prepare the biriyani in a stove and add 1 Tbsp oil and 2 Tbsp ghee
• Add rice into the vessel and stir well until the rice starts breaking.
• Add water (4 ½ Cup [1 ½ Cup water for 1 Cup rice] into it
• Add salt to taste into the rice and stir well
• Once the water start boiling add spices and lemon juice
• Once it starts boiling close the vessel with a lid and keep a weight on top of the vessel.
• After 5 min switch off the stove and keep it aside.
• Heat a pan and pour oil into it.
• Transfer fish into the pan and fry on both sides
• Heat oil in a pan and add finely chopped onion and sauté well by adding a little salt
• Add ginger, garlic and green chilli paste into the pan and continue sautéing
• Add turmeric powder, chilli powder, coriander powder and sauté  
• Add tomato into the onion and sauté
• Add pepper powder into the pan and mix it well
• Add Thalassery special biriyani masala and sauté  
• Add turmeric water, fried cashew nuts and raisins
• Add coriander and mint leaves and also sprinkle thalassery biriyani masala
• Repeat the layering
• Add bista (fried onion) on top of the rice
• Heat a dosa pan, place the cooker on top of the pan, and close the cooker with whistle.  Keep the flame low for 10 min.  Once the cooker lid become warm switch off the stove
• Open the cooker once the cooker lid become warm
• Thalassery Special Fish Biriyani is ready to serve!!!

Cheers!!!

Minu

Netholi Peera | Kozhuva Peera

How to prepare Netholi Peera | Kozhuva Peera?

Netholi Peera | Kozhuva Peera

Ingredients:-

• Anchovies – 250 Gram
• Coconut grated – 1 Cup
• Green chilli – 5
• Shallot – 12 Pods
• Ginger – 1 Inch
• Turmeric Powder – ½ Tea Spoon
• Chilli Powder – 1 Table Spoon
• Pot Tamarind - 3
• Salt as needed
• Curry Leaves as needed
• Coconut Oil as needed

 

Preparation:-

• Take a mixer jar, add shallot, green chilli and ginger and crush it
• Add grated coconut, turmeric Powder, chilli powder into the jar and again crush it
• Take the fish in a clay pot and add the grinded coconut, salt, curry leaves and mix it well
• Pour required water to cook the fish and mix well
• Add pot tamarind and cook the fish
• Keep the flame high, once it starts boiling close it using a lid and keep it in law flame
• Cook until all the water gets dried out
• Add few curry leaves and our up to 1 table spoon raw coconut oil and then switch off the stove.
• Tasty Anchovies peera is ready to serve

 

Cheers!!!

Minu

Thenga Aracha Neymeen Curry | Kerala Special Ayakkoora Curry | Kerala Style King Fish Curry

How to Prepare Thenga Aracha Neymeen Curry | Ayakkoora Curry | King Fish Curry?

Thenga Aracha Neymeen Curry | Ayakkoora Curry| King Fish Curry

Ingredients:- 

• King Fish/Ayakkoora/Neymeen – ½ Kg
• Tomato (Chopped) – 1 Big 
• Green Chilli – 2
• Ginger – 1 Tea Spoon
• Turmeric Powder- ¾ Tea Spoon
• Chilli Powder – 3 ½ Tea Spoon
• Tamarind water – ½ Cup
• Grated Coconut – 1 cup
• Cumin seeds – 1 Tea Spoon
• Salt to taste
• Curry leaves as needed

Preparation:-

• Take the king fish in a clay pot. Marinate the fish by adding required salt, turmeric powder, chilli powder and then keep it aside for 10 min
• Take a mixer jar add grated coconut, balance turmeric powder, cumin seeds, required water and then grind it well to make a smooth paste
• Take the marinated fish and add chopped tomato, green chilli, ginger, curry leaves into it and mix it well.
• Pour tamarind water and mix it well
• Transfer the ground coconut along with required water into the fish and mix it well
• Switch on the stove and cook well by covering the vessel. Keep the fame in medium
• Add little more curry leaves and pour a little raw coconut oil after switching off the stove
• Tasty “King fish/Neymeen/Ayakkora Curry” is ready to serve.

Cheers!!!

Minu

Malabar Special Chemmeen Unda Puttu | Iftar/Nombuthura special Chemmeen Unda Puttu

How to Prepare Malabar Special Chemmeen Unda Puttu | Iftar/Nombuthura special Chemmeen Unda Puttu?

Malabar Special Chemmeen Unda Puttu | Iftar/Nombuthura special Chemmeen Unda Puttu

Ingredients:-

• Rice Flour – 1 Cup
• Prawns – 150 gm
• Onion – 1 Medium size chopped
• Tomato – ½ of Medium size chopped
• Ginger (½ Inch) garlic (6 pods) crushed – 1 Tsp
• Chilli Powder – 1 Tsp
• Turmeric Powder – ½ Tsp
• Coriander powder – 1 ½ Tsp
• Pepper Powder – ¼ Tsp
• Garam Masala – ¼ Tsp
• Grated Coconut as needed for coating
• Curry leaves as needed
• Salt to taste

 

Preparation:-

• Take a pan and boil 1 cup and 2 tbsp water, add required salt into it.
• Once it starts boiling add the rice flour into it and mix it well to make the dough. Keep it aside to cool down

Prawns Masala

• Take a pan and pour little oil, add chopped onion into it and sauté well
• Add ginger garlic paste into the pan and continue sautéing
• Add turmeric powder, chilli powder, coriander powder into it and sauté again
• Add chopped tomato, curry leaves into the mixture
• Now add prawns into it and mix well. Pour required water, salt into it and cook the prawns
• Once prawns is cooked, add pepper powder
• Add Garam masala into the prawns and mix it well
• Switch off the stove once the mixture is dried and ready for the stuffing

 Prawns Stuffed Balls

• Transfer the rice flour mix into a separate vessel and kneed it well by applying oil in your hand
• Make medium size balls and flatten the same using your hand to fill the Prawns masala
• Keep the Prawns masala in the middle and close all the sides to make balls
• Roll/dip the Prawns stuffed balls into grated coconut so that grated coconut stick on top of the balls
• Steam the Prawns stuffed balls (“Chemmeen Unda Puttu”) for around 10 min
• After 10 min open the cooker and transfer the “Chemmeen Unda Puttu” into a serving dish
• Tasty “Chemmeen Unda Puttu” is ready to serve

Cheers!!!

Minu

Crab Masala/Roast | Njandu Masala

How to prepare Kerala Style Crab Roast (Njandu Masala)?

 Crab Masala/Roast | Njandu Masala

Ingredients:-

• Crab – 750 gm
• Onion – 3 Big - Nicely chopped
• Tomato – 4 Medium size
• Ginger Garlic paste
• -          Green chill - 2
• -          Ginger – 1 Inch
• -          Garlic – 15 pods
• Turmeric Powder – 1 Tsp
• Chili powder – 2 Tsp
• Coriander powder – 2 Tbsp
• Pepper powder -1 Tsp
• Garam Masala – ½ Tsp
• Fenugreek powder – ¼ Tsp
• Salt to tast
• Curry leaves as needed
• Oil as needed

Preparation:-

• Taka a clay pot and add oil into it. Add onion, little salt and sauté well
• Add ginger garlic paste in to the onion and continue sautéing
• Add turmeric powder, Chilli powder and coriander powder and sauté well
• Add Curry leaves and then Tomato and continue sautéing
• Transfer the crab in to the pot and mix it well
• Pout ¼ cup water to cook the crab
• Taste the salt and add if required
• Close the pot using a lid and cook well
• Add Pepper powder, Garam masala and Fenugreek powder into the Crab and mix well
• Pour 1 to 1 ½ Tbsp coconut oil and curry leaves into the mixture
• Tasty Crab roast is ready to server!!!

Cheers!!!

Minu

Karimeen Mappas | Kerala Style Fish Mappas

How to prepare Karimeen Mappas/Kerala Style Meen Mappas?

 Karimeen Mappas | Kerala Style Fish Mappas

Ingredients:- 

• Karimeen/Pearl Sport Fish – 2
• Onion – 1 Big sliced
• Tomato – 2 (1 Sliced into small pieces and 1 round sliced)
• Curry leaves as needed
• Green chilli – 3
• Garlic paste – 1 Tsp
• Ginger Paste – ¾ Tsp
• Small Onion/Shallot- 1 ½ Tbsp
• Salt to taste
• Chilli Powder – ½ Tsp
• Turmeric Powder – ½ Tsp
• Pepper Powder – ½ Tsp
• Coriander Powder – 2 Tsp
• Coconut Milk – 1 ½ Cup  - Second milk  and ¼ Cup  - First Milk
• Mustad seeds
• Fenugreek – less than ¼ Tsp
• Oil as needed

Preparation:-

• Marinate the Karimeen by adding a little salt, ½ Tsp Turmeric Powder and 1 pinch pepper powder and keep it aside for 10.
• Heat a pan and add a little oil to fry the marinated Karimeen
• Heat a cooking clay pot and add 2 tbsp oil into it. Splutter the mustard seeds.
• Add fenugreek into the oil
• Add garlic and ginger paste into the pot and mix saute well
• Now add Shallot into the mixture and then add green chilli and saute well until its raw smell goes away
• Add sliced onion into the mixture and continue sauting by adding a pinch of salt and later few curry leaves
• Add turmeric powder, chilli powder and coriander powder into the mixture and saute well
• Add sliced tomato into the mixture
• Pour second coconut milk into the mixture and mix well
• Add shallow fried Karimeen into the curry and cook
• Add pepper powder and round sliced tomato and curry leaves into the curry
• Finally pour the first coconut milk and switch off the stove once it starts boiling
• Karimeen Mappas is ready now…Serve it hot!

Cheers!!!

Minu