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Category Archives: Kerala

Chicken Cutlet

rinkus chicken cutlet (7)

 

 

The other day I went to a function where they were serving this yummy chicken cutlets,though they were cold they were rather delicious.Ever since then I have been craving for chicken cutlets like the ones I used to eat back home.

Our place is well know for its over the counter bakery items. Kumars ,the confectionery most  closest  to my house used to carry variety of stuff like cutlets,rolls,parippu vada,Puffs,arikadukka etc which used to be my daily routine getting back from school or during vacation a run for the evening or mid morning snack.

Its at around 11am that Kumars get the fresh stock for the day and ,since this place was walking distance from home 11.15am I would be at their counter for my daily dose .The best thing about their chicken cutlet was that ,there would rarely be a piece or 2 of chicken in the whole cutlet,yet it would taste totally awesome and completely different from their Vegetarian cutlet,!

.So one of these days ,I was really craving to eat Kumars chicken cutlet and i decided to make it,after scouting around for recipe on the internet,I came across Rinku’s kitchen,and the picture posted there was so captivating I decided to make it,there were a few items from her recipe missing in my pantry ,and hence I did the following.

  1. 2/3 sheet chicken-stir fry pieces.-comes up to like 1 cup of chicken pieces.
  2. 2 medium sized potato-peeled and cooked.
  3. 1/2 onion finely chopped
  4. 1/2 carrot finely chopped
  5. bunch of cilantro finely chopped
  6. 1 grren chilly finely chopped
  7. 1/2 tbsp garlic paste
  8. 1/2 tbsp ginger paste.
  9. 1/2 tsp garam masala powder
  10. salt to taste.
  11. 1 Egg
  12. bread cumbs.

Method:

  1. Wash and cook the chicken with salt. drain and putt it in a chopper .
  2. Mix with mashed potato,
  3. In a pan add some oil and fry onion with ginger garlic paste.
  4. Add chopped cilantro and green chilly and fry well,for like 3-4mts on medium flame ,take care as to not burn the bottom.
  5. Add garam masala and salt to this and mix well.
  6. Add this to the chicken potato mixture and bring it together add salt as required.
  7. Take the egg and separate the white and yolk.Add the  yolk to mixture and mix well.
  8. Beat and keep the egg whites ready ,next to bread crumbs.
  9. To fry,take a ball of the mixture dip it in egg white,roll in bread crumbs and shallow fry it with little oil till both the sides are golden brown.
  10. Serve with ketchup.

 

 

 
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Posted by on December 6, 2013 in Chicken, Kerala

 

Lobster-Kerala style

DSC00735 IMG_4795

I bought 2,1.25 lb Fresh Lobster Steamed at the store.Cleaning it was fairly simple-Dp all the above steps in a plate,as we clean the steamed lobster the juice of the lobster is going to fall and can be used to make the gravy of the dish.Also keep another plate near by to throw the things that we are going to discard.Collect the juices dropping from the lobster dont throw it away

  1. Remove the claws first and other appendages sticking out.
  2. Use Scissors to separate the head from the body.
  3. Clean up the head portion ie from the hollow end of the head if u spray water the dirty-n edible matters will come out,cut the eye-snout part of the head and throw it away.Keep the Casket shaped part of the head.Clean out the other end of this portion too.
  4. For the body-Turn it around so the White shell is facing upwards and tail away from  you.Cut the triangle shaped shell sticking out in a row on the right side.Also cut the small appendages attached to that side of the body.
  5. Now place  one edge of the the scissors between the white and red Shell away from the flesh and cut the entire length of the body without touching the rest of the body.Do the same to the other long edge.
  6. now you should be able to easily lift the white shell and relieve the complete lobster body(flesh) from the shell.
  7. Cut the 2 parts of the Claws so its easy to mix around.

Making the dish:

  1. 2 -1 1/4 Lobster Cleaned as mentioned
  2. 2 chopped onion
  3. 1 chopped tomato
  4. 4-5 crushed garlic
  5. 1 inch crushed ginger(more if the ginger is thinner type,mine was really large)
  6. 2 tsp chilly powder
  7. 1tbsp  tbsp cilantro powder
  8. 1 chopped green chillies(more if you like more spicy)
  9. salt to taste
  10. oil
  11. 1/2 turmeric powder
  12. 1 tsp Pepper powder

Method:

  1. Prepare the lobster as mentioned and keep aside.I cut the body flesh into 4 equal parts for ease of serving.
  2. In a pan add 2 tbsp oil and fry on medium flame chopped onion ,,crushed garlic and ginger  and green chilies till onion are translucent.
  3. To this add chilly powder,pepper powder ,turmeric powder ,cilantro powder ,salt and fry well.
  4. To this add Salt ,and water from the lobster and cook on low to low medium flame.
  5. Add tomatoes and cook for a couple of mts.
  6. In this keep all the lobster pieces except for the flesh from the body and cook on medium -low flame under cover for nearly 10mts or till the onion are properly cooked(add water only if necessary).This dish is semi dry.
  7. Add the Body flesh in the end ,as it tends to get really chewy when cooked longer.-cook for 5mts on medium flame
  8. Add chopped cilantro and mix well and cook for 1-2mts.
  9. Serve hot with rice/roti.
 
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Posted by on August 12, 2013 in Kerala, Seafood, Uncategorized

 

Arrikaddukka/Stuffed mussels

 

Delicacy of the North Malabar region,this item is most prominent on the road side T shops ,during all times of the day.Most commonly during the RAMDAN months.”Arri” refers to the Rice mixture stuffing,and “kaddukka” refers to mussels in Malayalam.

 

To make nearly 15 Arrikadukka

  1. 15 mussels Washed and shell cleaned of Rock and other particles-pried open and then lightly run under water.
  2. 1.5 cup rice.
  3. 3/4 cup coconut grating
  4. 3 green chillies
  5. 1/2 ” ginger
  6. 1/2 tsp prinjeeragam
  7. 1/2 tsp coriander seeds
  8. salt to taste.
  9. 1 tsp chilly powder
  10. 3/4 tsp rice powder
  11. salt for coating
  12. oil for frying
  13. 1/4 onion chopped

Method:

  1. Prepare mussels as mentioned above(people also do this using precooked mussels ,with a little different taste-since during cooking the juices of the seafood comes out and is lost).
  2. Grind together Rice and coconut into coarse paste with very less water.
  3. Just when about done add,green chillies,ginger,perinjeerakam and coriander seeds and grind for a few secs.
  4. To this add salt and chopped onions and mix well.
  5. Take a handful of the ground mixture and insert into the cavity between the 2 halves of the mussels.Close the 2 halves and remove the excess mixture.
  6. prepare rest of the mussels in similar manner.
  7. Steam it for 15-20mts.
  8. Let it cool,the mussels would have stuck to the mixture and the mixture would be cooked.
  9. Remove the stuffed mussels from its shell.
  10. Make a mixture of chilly powder,salt and rice powder with 1/4 cup water.
  11. Dip the mussels in the chilly water,to coat it evenly.
  12. Shallow fry it on a girdle with little oil,till the mussels are fried.
  13. Arrikadukka is ready to serve.
 
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Posted by on November 21, 2012 in Kerala, Seafood, Snacks, Soup/Starter

 

Kadla Curry for Puttu

 

 

Used commonly with the Kerala breakfast item,Puttu(https://iamcookingtoday.wordpress.com/2012/09/12/puttu-and-kadla/) and Appam.

  1. 1 Cup Brown chick peas /Kadla
  2. 1/2 Onion
  3. 1 tomato
  4. 1 green chilly
  5. 1/2 ” ginger
  6. 2 tbsp coconut grated
  7. 4-5 pepper corns
  8. 1/2 tsp Cumin
  9. 1tsp  Coriander seeds
  10. 4-5 Red  chilly
  11. salt
  12. water.

Method:

  1. Soak washed chickpeas,over night.
  2. Pressure cook it ,till done.
  3. Add chopped onion,green chilies and ginger and cook under pressure for 2 whistles.
  4. Dry fry coconut,cumin seeds,coriander seeds,pepper corn,dried red chilies .
  5. grind them with little water to a smooth paste.
  6. Add this to the cooked chickpeas.
  7. Bring to a boil,add salt and adjust thickness by adding adequate water.
  8. Simmer and serve.
 
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Posted by on September 12, 2012 in Kerala

 

Puttu and Kadla

One of the very popular Keralite breakfast is made out of Rice powder is very filling and requires a specific vertical standing steaming utensil called the “puttu kutti” -loosely translated Rice Stick.

In this very traditional form the Puttu Kutti looks like this

http://www.google.com/imgres?imgurl=http://recipes.malayali.me/wp-content/uploads/2008/10/img_6854-225×300.jpg&imgrefurl=http://recipes.malayali.me/menu/breakfast/puttu&h=448&w=336&sz=21&tbnid=TQzSrcn4frsp4M:&tbnh=91&tbnw=68&zoom=1&usg=__7gc3CAt-MQZY4S7WZkqxai0Hr-c=&docid=IqrddZWCRbEu7M&sa=X&ei=UFJRUOi_Hebh0QGh2oCAAQ&ved=0CCUQ9QEwAQ&dur=424

But these days, pressure cooker attachable version  is also available.For those who do not have either of these ,do make these in Idli stand or the even more cruder version is using the Coconut shell.

Keralites,make both Sweet and non sweet version of the Rice cake/Puttu and can be eaten with the Chickpeas curry ,or papad and Banana/cherupayar curry.

The recipe for Kadla Curry/Chickpeas curry can be found here..https://iamcookingtoday.wordpress.com/2012/09/12/kadla-curry-for-puttu/

To make the Puttu there are readily available rice powders by Double horse or Nirapara brand.The ones available in the market are a mixture of both raw and boiled rice.I tried this with raw rice powder made at home.

Ingredients:

  • 2 Cups Raw Rice
  • 4-5 Tbsp Fresh grated Coconut(if available ,if not I used coco nut powder-microcooked for 1mt with 1 tbsp of water).
  • 3tbsp Sugar(for Sweet Puttu).
  • 1/2 tsp salt
  • water

Method:

  1. Soak the rice for 3hours.
  2. Drain and spread on a plate and keep for drying.
  3. In a grinder,grind into a fine powder(not too fine).
  4. In a pan,fry the powder for 3-4mts by stirring continuously.
  5. I do all the above on the previous day to make for breakfast the next day.
  6. Mix salt with water.
  7. Mix the rice powder,with little little salt water to a point where it is not too wet ,but lumps can be formed when you take some a squeeze in between thumb and other fingers.
  8. Keep it aside for 5-10mts.
  9. Mix coco nut grating and sugar/salt based .
  10. In the putu vessel starting with coconut mixture layer at the bottom most ,add one tbsp of coconut grating fir 1-2 handful of rice mixture,.before putting the rice mixture make sure the mixture has not dried out,if so repeat step 7 again.
  11. Place on the pressure cooker,if using pressure cooker attachment and steam .From the time the steam starts venting from the top of the kutti ,the puttu needs to be cooked for 4-5mts.
  12. Take off the attachment and push the puttu out .
  13. Serve with your choice of accompaniment.In the photo above ,it has been served with Kadla curry.
 
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Posted by on September 12, 2012 in Breakfast, Kerala

 

Mussels Biryani

Serves:2 increase the quantity to suit ur requirement

In my teens mussels would not be available through out the year,it was very seasonal and would be available some other periods of the year but wont be as dense or sweet,these were the ones that were actually wild caught and were the tastiest ones i have eaten my entire life.Unlike how it is eaten in rest of the world,the north malabar way of cleaning and eating mussles is what I consider the best way to eat this intricate sea food.

I have seen that in most of the parts of the world,the mussels are washed when they are closed under running water and steamed either with spices or simply steamed and mussels removed before preparing a dish out of the same.From where I come,cleaning Mussels itself is an art.We do not cook the mussels prior to making  a dish out of it,as we believe that the steaming makes the mussels relieve its sweet water which is then discarded as this will all contain the silt that is deposited on the shell of the mussels.The art of cleaning mussels is a lengthy process and takes time and patience.It s a job I love to do when I am back home and i love the smells of fresh mussels when they are removed from their shell.These days due to lack of time and consumers being more vigilant the fish mongers back home sell mussels that have been relieved from their shell (not the steamed method but the lengthy process) because it is sold by the Kilo unlike before when they were sold my number,when they sell by weight,the shell adds to the weight and the actual flesh density is not known leading to many customers getting cheated,thereby persuading the sellers to pry open and clean the mussels and sell the flesh.Even though this is available,I always ask my dad to get the one with the shell so I can clean it…sometime I think it is stupidity but I just love doing it!.

During the season of mussels,we try all possible combinations of it and BIRYANI is one such ,which we enjoy eating for the sheer pleasure of eating mussels.

Ingredient:

  1. 30-35 small mussles
  2. 1.5 cups raw rice
  3. 3.5 cups water
  4. 2  bay leaves
  5. 3-4 cloves
  6. 5-6 raisins
  7. 2-3 cardamom
  8. 1/2 onion finely chopped
  9. 1 tomato finely chopped
  10. 4 garlic pods finely chopped
  11. 1 green chilly finely chopped
  12. 1″ ginger finely chopped
  13. 1 tsp chilly powder
  14. 1 tsp garam masala powder
  15. 1tbsp yogurt
  16. 2-3tbsp cilantro
  17. salt
  18. oil
  19. ghee
Method:
  1. Prepare the rice and masala separately.For preparing the masala follow the steps below:
  2. Clean and remove mussles from its shell
  3. In a pan add some oil and fry the chopped onion till translucent,add tomato and fry till its leaves oil.Add the ginger,garlic and green chillies chopped and fry till they start leaving oil
  4. To this add the powders,salt,yogurt and mix well.
  5. Add Mussles and simmer for 4-5mts till the gravy thickens
  6. Prepare rice separately by heating some ghee+oil in a pan,frying the spices cloves,cardamom,bayleaves till it imparts an aroma.Add raisins and when they are golden brown ,add the washed rice and fry medium heat till u get a nice aromatic rice .
  7. Add 1:2(rice:water) and cook it for 10-12mts or till rice is almost done.
  8. In microwavable dish place layer of rice ,then a layer of mussles masala and sprinkle cilantro,then another layer rice,masala and cilantro.Do this till u run out of rice,masala and cilantro.
  9. Microwave this on HIGH for 5mts.
  10. Garnish with cilantro
  11. serve hot.

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Posted by on December 13, 2011 in Kerala, Seafood

 

Chicken Varuthathu/Dry fry

Has it been too long or is that I have been too busy to notice or was it both???!!  Seems like ages since I have glanced at my cooking blog….far away from the realm of blogging I was going through a plethora of emotions some happy,some sad ,some joyous,some pious and my blog has been both out of sight and out of mind.Today I told myself it was time to come out of my  semi retirement into active blogging and I hope to sustain it with a atleast a couple of recipes every month and this is my START!

To begin with I am posting today a very quick Chicken recipe and quick fry with some known Indian spice powders,to be served as a starter or sometime even a side dish like I did today,with Chicken  Biryani.

I have used the chicken drumstick cos I was looking for something that will cook quickly and neatly in my nice little shallow pan.

Here it goes:

  1. 8 pieces of chicken drumstick(I removed the skin after defrosting it).
  2. 1.5 tsp of ginger-garlic paste
  3. 2 tsp chilly powder(may be 1 if you are using paprika)
  4. 1/2 tsp pepper powder
  5. 1/2 turmeric powder
  6. 1/2 cumin powder
  7. 1 tsp coriander powder
  8. 1/2 a lime squeezed
  9. salt to taste.
  10. 1/4 tsp garam masala(optional)
  11. 1 small onion sliced
  12. 3-4 curry leaves
  13. 1 jalapeno sliced
  14. Oil 1 tbsp
Method
  1. Marinate chicken drumsticks with all from 2-9 and set aside for 2hrs.(I normally marinate all my chicken with salt,lime and paprika and leave in my refrigerator till I am ready to use it).
  2. In a shallow pan add oil and lightly fry onion,jalapeno and curry leaves.when they have wilted take them out into a paper towel.
  3. In the remaining oil,shallow fry the chicken pieces for 7-8 mt on each side for about 20-30 mts in all depending on the number of chicken pieces and the thickness(flip in between to get even browning)
  4. Once the chicken is cooked,add the onion-curry leaves-chilly fry and mix and cook under cover for 2-3mts.
  5. Varutha chicken is ready to serve.
 
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Posted by on October 7, 2011 in Chicken, Kerala

 
 
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