Karimeen Varuthathu | Karimeen Porichathu | Pearl Spot Fry

How to prepare Karimeen Varuthathu/Karimeen Porichathu?

Karimeen Varuthathu | Karimeen Porichathu | Pearl Spot Fry

Ingredients:- 

• Karimeen/Pearl Spot – 1
• Small Onion/Shallot – 3
• Ginger – ½ Inch
• Garlic – 4 pods
• Green Chilli – 1
• Curry Leave as required
• Turmeric Powder – ½ Tsp
• Chilli Powder – ¾ Tsp
• Coriander Powder – 1 Tsp
• Salt as required
• Vinegar/Lemon Juice – 1 Tsp
• Rice flour – ½ Tsp
• Oil as required

 

Preparation:-

• Make few deep cut mark over the fish
• Take a mixer jar and add Small Onion/Shallot, Garlic, Green Chilli, ginger, Curry Leaves, Salt, Turmeric Powder, Chilli Powder, Coriander Powder and Vinegar and grind it will to make a thick paste
• Transfer the masala paste into a bowl and check the taste, add salt or chilli if it is less
• Add rice flour into the masala and mix it well
• Apply masala little by little on both sides of the fish
• Keep it aside for 10 min
• To fry the fish, heat a pan and add oil
• Add curry leaves into the oil
• Add fish into the oil and fry both sides until it cook
• Serve it hot!

Cheers!!!

Minu

Cauliflower Pakoda / Gobi Pakoda

 Ingredients:-

Cauliflower – 1 Cup

Gram flour/ besan – 5 Tbsp

Chilli Powder - ¾ Tbsp

Turmeric Powder – ½ Tsp

Salt as need

Cumin seeds – 1 Tsp

Preparation:-

1. Take Cauliflower in a bowl, add a little Salt, a pinch turmeric powder and chilli powder and mix well. Keep it aside for 10 min

2. Take another bowl to prepare the batter

3. Add Gram flour/ besan, salt, Chilli Powder, Turmeric Powder, Cumin seeds and asafoetida and make a thick batter by adding water and mixing it thoroughly.

4. Once it is mixed add water

5. Dip a cauliflower into the batter and see if it is getting coated all around to confirm the batter thickness

6. Add all the cauliflower into the batter and get it coated all around

7. Take a pan, add enough oil to fry the cauliflower

8. Once the oil became hot add the cauliflower ONE BY ONE

9. Add cauliflower one by one until it cover the oil and fry both sides until it cook

10. Server it hot with tea.

 

Cheers!!!

Minu

Crispy Chicken Fry | Honey Oats Coated Chicken Fry

How to prepare Crispy Chicken Starter| Oats and Honey Coated Crispy Chicken

Crispy Chicken Starter| Oats and Honey Coated Crispy Chicken

Ingredients:-

Chicken Boneless – 250 gm

Turmeric Powder – ½ Tsp

Pepper Powder - Tsp

Salt – As required

Soya sauce – 1 ½ Tsp

Honey – 1 Tsp

Dried Chilli flakes – 1 Tbsp

Corn Flour – 1 Tbsp

Oats – 1 ½ Tbsp

Garlic Crushed– ½ Tsp

Preparation:-

1.  Take a bowl add Soya Sause, Garlic, Turmeric Powder, Pepper Powder, Honey, salt and mix it well

2. Add Chicken into the mixture and mix it properly. Keep it aside for 10 min

3. Take a flat vessel and add Oats, Corn flour, dried chilli flakes, salt and mix well

4. Take marinated chicken pieces and coat the chicken with the oat mix. Repeat this for each pieces separately.

5. Pour required oil into the pan to fry the chicken pieces

6. Add chicken pieces one by one into the hot oil and fry both sides until it cook

Cheers!!!

Minu

Plantain fry / Pachakaaya fry

Ingredients:-

Raw plantain – 2

Rice Flour – ¾ Cup

Chili Powder – 2 Tsp

Turmeric Powder - ½ Tsp

Pepper Powder – ½ Tsp

Garlic – 8 Pods

Green Chilli - 1

Ginger Garlic Paste – 1 Tsp

Curd – 3 Tbsp

Curry leaves

Salt – As needed

Oil – As needed

Mustard seeds – 1 Tsp

Cumin seeds – ¼ Tsp

Urad Dhal – 1 Tsp

Dry red chilli – 4

Preparation:-

1. Peel the raw plantain

2. Cut the plantain into medium pieces

3. Soak it into the salt water for 15 to 20 min

4. Take a bowl and add Rice flour, salt, ginger garlic paste, chilli Powder, Pepper powder and mix well

5. Pour water to make thick batter

6. Put the plantain into the rice flour mix and coat the mix over the plantain

7. Keep it aside for 5 to 10 min

8. Take a pan and add oil to fry the plantain

9. Add plantain pieces one by one into the pan and fry both sides until it cook

10. Keep the fried plantain aside

11. Splutter mustard seeds, cumin seeds add urad dhal and fry

12. Add dried red chilli and curry leaves and sauté well

13. Add green chilli and garlic, stir well until its raw smell goes away

14.  Keep the flame law and add curd and stir continuously

15.  Add turmeric, chilli powder and stir well until its raw smell goes away

16. Add salt

17. Add fried plantain and mix until it gets coated the masala

18. Enjoy with rice or chappathi as a side dish!

Cheers!!

Minu 

Rice Flour Coated Chicken Fry/ Crispy Chicken Fry

How to prepare Kerala Style crispy chicken easily at home?

Rice Flour Coated Chicken Fry | Crispy Chicken Fry

Ingredients:-

Chicken      -10 pieces

Ginger       - 1 inch piece

Garlic       - 5

Green Chilli -1

Curry Leaves

Chilli Powder -1/2 Tsp

Turmeric Powder- 1/4 Tsp

Coriander Powder -1/2 Tsp

Whole pepper corn -5

Rice flour       - 1Tbls

Salt

Oil

Method

1. Grind ginger, garlic, green chilli, curry leaves, chilli powder , Whole pepper corn, turmeric powder and coriander powder.

2. Put the ground paste into the chicken and mix well.

3. Add salt and again mix.

4. Keep it in the refrigerator for half an hour.

5. Add rice flour into the marinated chicken and mix.

6. Add oil into the kadai and fry the chicken.

7. Serve it as a starter.

Cheers !!!

Minu

Kerala Style Dry Pepper Chicken

Ingredients :-

Chicken - 750 gm
Pepper Powder - 3 1/2 Tbls
Red Chilli Powder - 1 Tbls
Chicken Masala - 1 Tbls
Turmeric -1 Tsp
Coriander powder -2 Tsp
Salt
Oil - 2 Tbls
Onion - 3 Medium
Tomato - 1 Big
Green Chilli - 2 No.s
Garlic - 1 1/2 Tbls
Ginger -1/2 Tbls
Coconut Pieces -3/4 Cup
Curry Leaves

Marination:-
Marinate the chicken with salt, 1 Tbls Chilli Powder, 1 Tbls Chicken masala, 1 Tsp Turmeric Powder. Keep it in a refrigerator for 1 hour.

Preparation :-

1. Cook Chicken in a pressure cooker
2. Heat oil in a Kadai
3. Add Onion and stir well.
4. Add Salt and turmeric(1/2 Tsp) and saute the onions until it is lightly brown in color.
5. Add ginger, garlic ,green chilli and Tomato. Saute well.
6. Add Coriander powder and Pepper Powder(1Tbls). And saute well
7. Add curry Leaves
8. Add Cooked chicken and mix well . Cover and cook for about 7 min.
9. Last add 2 Tbls Pepper and coconut pieces and mix well
10. Serve with Hot rice or Chapathi

Cheers !!!
Minu

Thalassery Special Kozhikkaal | Tapioca Fritters

How to prepare Thalassery Special Kozhikkaal/Tapioca Fritters?

Thalassery Special Kozhikkaal  | Tapioca Fritters

Ingredients

Tapioca               - 1/2 kg
Gram Flour         -  3/4 cup
Rice Flour           - 1/4 kg
Garlic Crushed    - 10 to 12 cloves
Ginger Crushed   - A small Piece
Green Chilli Crushed- 3
Turmeric powder - 3/4 tsp
Chilli Powder      - 3 tsp
Asafoetida           - A pinch
Salt                      - To taste
Curry Leaves       - 3 Springs
Water                   - As needed
Coconut Oil         - For  deep frying

Method

1.  Peel the skin of the Tapioca. Cut it into thin pieces.
2. Wash and put it into salt water for half an hour. Drain the water.
3. Mix Gram flour, Rice flour, Crushed garlic, crushed ginger ,crushed green chilli, Turmeric powder, Chilli powder, salt , curry leaves and  asfoetida. Add water and make a semi thick batter.
4. Add sliced tapioca and coat well with batter.
5. Add a hand full of tapioca into the batter and shape it in the form a chicken leg
6. Deep fry it in the oil.
7. serve hot with tea.

Cheers !!!
Minu

Mulaku Bajji

Ingredients:-

Gram flour           - 1/4 Cup
Bajji Mulaku       - 3
Chilly poeder      - 1/4 Tsp
Turmeric powder- a pinch
Asafoetida          - a pinch
Salt                  
Oil
Water

Preparation:-

• Make a thick batter using Gram flour, salt, chilly powder, turmeric powder and asafoetida.
• Slit the bajji mulaku and remove the seeds if you don't want more spicy.
• Dip the mulaku in the batter.
• Heat oil in a pan. Drop the mulaku in the oil.
• Deep fry the mulaku.
• Serve it with sauce.

Cheers!!!
Minu

Boneless Chicken Fry

Ingredients
Chicken pieces(boneless) - 200 gms
Chilli powder - 1/2 tsp
Turmeric powder  - 1/4 tsp
Coriander powder   -1 1/2 tsp
Pepper powder - 1 tsp
Ginger garlic paste - 1 tsp
Garam masala powder - 1/2 tsp
Lime juice - 1 tsp
Salt
curry leaves
Oil

Preparation

• In a bowl marinate chicken pieces with all the ingredients except oil and curry leaves and keep aside for 15 minutes.
• Pressure cook the chicken without adding water.
• Heat oil in a pan add curry leaves and then add cooked chicken pieces. Then shallow fry the chicken in low heat for 5 minutes, turning it occasionally.
• Serve hot with rice or chapathi.

Cheers !!!
Minu

Chilli Prawns

Ingredients
prawns  - 300 gm
Onion   - 1Chopped
Green chilli –1
Ginger Paste– 1 Tsp
Garlic (chopped) – 1 Tsp
Chilli Powder – 1 Tsp
Turmeric Powder – 1/2 Tsp
Coriander powder  - 1 Tsp
Garam masala   - 1 Tsp
Tomato  - 1
Soy sauce  - 1 Tblsp
Tomato Sauce  - 1 Tblsp
water
Coriander leaves

Salt
Oil

Preparation

• Heat oil in a wok.
• Stir fry the onion till fragrant
• Add salt, chilli powder, turmeric powder and coriander powder.stir well.
• Add chopped tomato and fry.
• Then add prawns and mix with the masala.Add water and cook.
• Once the prawns are fully cooked add Soy sauce and tomato sauce and stir well..
• Last add garam masala and coriander leaves.

Cheers !!!
Minu