PRAWN RECIPES / SHRIMP RECIPES - RAW MANGO PRAWN CURRY

RAW MANGO SHRIMP CURRY

Raw manga shrimp curry is a curry based shrimp dish with shrimp and raw mango as the main ingredient. It is a very popular traditional curry in Kerala which is known as pachamanga chemmeen curry. A very aromatic and inviting curry served along with rice and stir-fried vegetables. So here is the yummy recipe showing how to make pachamanga chemmeen curry/raw mango recipes/shrimp curry recipes/prawns curry/kerala curry/nadan thenga curry.

INGREDIENTS

Prawns                            - 10 nos (if medium sized)               

Raw mango                        - 1 ,medium

Turmeric powder                - half tsp

Chili powder                       - 1 tsp

Green chilies                       - 2 nos

Grated coconut                   - 1 cup

Fennel seed(perum jeera)    -1 tsp

Small onions                        - 4 nos

Salt

Oil

Curry leaves

PREPARATION

• Remove the skin of raw mango(optional, i added with skin) and cut into small pieces.
• In a clay pot, put prawns, raw mango pieces, green chilies, turmeric powder, chili powder, salt, and little water.
• Cook it till the mango and prawns get cooked.
• Grind grated coconut, fennel seed, and small onion with little water to a fine paste.
• When the prawn is cooked, then pour this over it and cook for few minutes. Sir well.
• When bubbles start coming(very important), switch off the flame. (do not let the curry to boil)
• In a separate pan, heat some oil and fry sliced small onions and curry leaves.
• Pour it over the curry.

FRIED FISH RECIPE - FISH WITH CURRY LEAVES FRY / FISH DISH RECIPE

FISH FRY RECIPE/CURRY LEAVES FISH FRY

Fish fry or fried fish is very popular side dish along with Kerala meals. Fish fry recipe differs from region to region. Kerala fish recipes are very famous for its flavor and spiciness. Here am sharing a simple yet delicious fish fry recipe. Curry leaves fish fry has an outstanding flavor.So let us move on to the recipe

INGREDIENTS

Fish                              - 5 medium pieces

Turmeric powder         - 1 tsp

Kashmiri chili powder - 2 tsp

Coriander powder       - 1 tsp

Ginger garlic paste     - 1 tsp

Crushed small onions - 1 tsp

Rice powder                - 2 tsp

Vinegar or lime juice  - 2 tsp

Curry leaves with stem

Salt

Oil 

PREPARATION

• Marinate the cleaned fish with above all ingredients except oil and curry leaves,
• Keep in refrigerator for 30 minutes.
• Heat oil in a pan and when hot layer the curry leaves with stem in it.
• Then layer the fish above it.
• Again cover the fish with the curry leaves.
• Curry leaves will give a special taste and aroma to the fish.
• Fry both sides in medium flame only.

LADYS FINGER STIR FRY - MEZHUKKUPURATTI

LADYS FINGER STIR FRY -  Vendakka mezhukkupuratti

INGREDIENTS

Lady's finger(okra)        - 500 g, cut into small pieces

Turmeric powder           - 2 tsp

Coriander powder         - 1 tsp

Chilly powder               - 1 tsp

Small onions                - 6 nos, sliced

Green chilies               - 1 (slit)

Mustard seed

Salt

Oil

Curry leaves

PREPARATION

• Cut the lady's finger (okra) lengthwise or half inch small pieces as in the image.
• Heat oil in a pan and put this lady's finger into the hot oil along with turmeric powder, coriander powder, and chili powder.
• Fry it till the stickiness disappears and add salt too.
• And keep it aside. Now heat the same pan and pour some oil into it.
• Put mustard seeds and then add the green chili.
• Saute well and put the sliced small onion and when done mix the fried okra to it.
• Mix well and cook for few minutes.
• Decorate with curry leaves.

Please watch below the video of bread banana toast on my youtube channel

SPICY KERALA FISH CURRY / MACKEREL WITH OKRA RED HOT FISH CURRY - Lunch ideas

MACKEREL WITH OKRA RED HOT FISH CURRY

                 Kerala fish mulakittath / red hot fish curry is one of the common dish prepared for lunch in most of the houses in Kerala. This is a spicy hot fish curry without coconut. Nadan fish curry / Kerala fish curry is the traditional dish of Kerala which is spicy, hot and tangy.  When I was at my home in Kerala, my mom used to prepare this special fish curry for lunch. And if the fish is unavailable she used to make okra curry the same way. The juicy lady's finger in fish curry tastes really awesome and we used to add more lady's finger for the same.  Do try this Kerala fish curry recipe along with hot steamed rice and have a delectable lunch meal.

Other recipes

Malabar fish curry

Spicy garlic fish

Goan fish curry

Whole fish gravy

Spicy prawns curry

Red hot fish curry

Fish pattichath

King fish curry

INGREDIENTS

Mackerel fish                -500 g ( cut into small pieces)

Onions sliced                -  2 nos

Green chilies                - 2 nos

Lady's finger                 - 6 nos ( cut  2 inches lengthwise)

Ginger garlic crushed  - 2 tbsp

Fenugreek (uluva)        - 1 tsp

Tomato                         - 1, chopped

Tamarind                     - a lemon sized

Chili powder                - 3 tbsp

Turmeric powder         - 1 tsp

Coriander powder       - 1 tbsp

Salt

Oil

Curry leaves

Coriander leaves

PREPARATION

• Heat oil in a clay pot or non-stick vessel.
• Splutter fenugreek and then add sliced onions.
• Saute for a while and add ginger garlic crushed, green chilies and salt.
• Saute well and add curry leaves.
• When the onion is done, add the chopped tomato and close the lid. Let it cook for few minutes.
• Now add chili powder, coriander powder and turmeric powder.
• Saute well and cook for a while.
• Then add the lady's finger and cook for other few minutes.
• Then pour the tamarind water and add required salt.
• Cook for few minutes until the oil floats on the top.
• Stir well and now add the cleaned fish pieces and makes the flame to low.
• Cook for another 5 - 8 minutes.
• Heat oil in a pan and fry 1 tsp chopped small onions and curry leaves.
• Pour it over the curry.
• Garnish with chopped coriander leaves.

SEMOLINA LADDOO / SEMOLINA COCONUT LADDU - Sweet / dessert recipe

SEMOLINA LADDU 

This semolina coconut laddu or Rava laddoo is deliciously easy to make and yet it is very impressive too. The perfect recipe for a kids party. Laddu or laddoo is a delectable Indian sweet which suits any occasions. Moreover, laddu recipes come under the category of festive sweets. These days sweets play an important role on all special occasions. Yeah ..this sweet is a sweet of love. Isn't it? We all celebrate each and every happy moments with this sweet. Boondi laddu is very popular among Laddu recipe. But semolina laddu is commonly made in our households as it is very simple to make and is very yummy too. This festive treat or super yummy laddoo is made with semolina flour, coconut, milk, and sugar. For a yellowish texture, i prefer adding a pinch of turmeric powder which gives this sweet a perfect natural yellow color. So let's move on to the recipe showing how to make semolina laddu or rawa ladoo or semolina coconut ladoo. 

INGREDIENTS (1 cup = 250 ml)

Fine Semolina / Rava - 2 cups

Milk - 2 cups

Scraped coconut - 1 cup

Fresh milk - 1 cup

Ghee - less than half a cup

Cardamom - 2 nos

Chopped cashews and raisins as required

Desiccated coconut - for final garnishing, optional

PREPARATION

Pls watch the related video here 

• Heat a pan and add ghee.
• Fry the chopped cashews and raisins until done and set aside.
• To the same ghee, add the semolina. Roast it for 3 minutes over a medium-low flame.
• Then make a space in the middle of the pan and add the scraped coconut. Roast it for another 2 minutes. 
• When done, set aside the semolina coconut mixture in a bowl. 
• In the same pan, boil milk. 
• Add cardamom and once it is hot add turmeric powder (quarter tsp) for a yellowish texture. It is completely optional but it gives a fine texture to the laddoo. You can also add yellow food color instead.
• Once it starts to boil, add sugar. Mix well until the sugar completely melts.
• Once the mixture starts to boil, add the roasted semolina coconut mixture and mix well.
• Make the flame to medium and cook the semolina. (do not cook for long like for kesari ).
• Once it starts leaving from the sides of the pan, add the fried nuts. Combine well.
• Remove from flame and immediately make balls and roll in desiccated coconut. 
• You must shape it into laddu once it is hot. 
• If you are not using gloves, then grease your palm with ghee while shaping into laddoo. 
• Once done, keep refrigerated for an hour for the best result.

KERALA FISH CURRY RECIPE - SARDINES RED HOT CURRY / MATHI MULAKITTATH

KERALA FISH CURRY RECIPE

INGREDIENTS

Sardines                       - 250 g ( cut into small pieces)

Small onions sliced      -  one hand full ( 8 - 10 )nos

Green chilies                - 2 nos

Ginger garlic crushed  - 2 tbsp

Fenugreek (uluva)        - 1 tsp

Tomato                         - 1, chopped

Tamarind                     - a lemon sized

Kashmiri Chili powder - 2 tsp or can add less

Turmeric powder         - 1 tsp

Coriander powder       - 1 tbsp

Salt

Oil

Curry leaves

PREPARATION

• Take a pan and dry fry fenugreek and then powder it in a blender. Keep it aside.
• Heat oil in a clay pot or non-stick vessel.
• Add the sliced small onions.
• Saute for a while and add ginger garlic crushed, green chilies and salt.
• Saute well. Add little curry leaves.
• When the onion is done, add the chopped tomato (crush it slightly with your hands before adding) and close the lid. Let it cook for few minutes.
• Now add chili powder, coriander powder, and turmeric powder.
• Saute well and cook for a while.
• Then pour the tamarind water and add required salt.
• Cook for 5 minutes.
• Add required hot water you needed for the curry(half a cup or more). Again cook for few minutes until the water gets boiled.
• Stir well, check for salt and then add cleaned fish pieces and makes the flame to low.
• Cook for another five minutes until the fish is done.
• Heat oil in a pan and fry 1 tsp chopped small onions and curry leaves.
• Pour it over the curry.
• Sprinkle the fenugreek powder finally.
• Serve hot.

SOFT CHOCOLATE FUDGE - DESSERT Recipe

SOFT CHOCOLATE FUDGE

INGREDIENTS

Marie Biscuit                                     - 10 nos

Cashew nuts                                      - 15 nos (chopped)

Raisins                                                - few

Pista or badam                                   - 10 nos(chopped)

Cocoa Powder                                   - 1 tbsp

Condensed milk                                -3 tbsp

Sugar                                                  -2 tsp

Milk                                                     -1 tbsp (optional)

Vanilla essence                                 - 1 tsp

Unsalted Butter                                - 1 1/2 tbsp (melt it in hot water)

PREPARATION

• Break the biscuits and powder it in a blender.
• Then transfer it to a bowl and add chopped cashews, raisins, chopped pistas or badams, sugar and vanilla essence.
• Mix well with a spoon and then add cocoa powder, condensed milk and melted butter.
• Now mix well and make a dough like chappathi dough, if needed u can add milk for making a smooth dough.
• Either u can wrap it tightly in a butter paper or can transfer to a greased square pudding tray and press evenly.
• Keep it in the refrigerator for 2 hours (do not keep in freezer).
• After 2 hours, remove the butter paper and cut the chocolates into round shaped fudge.
• Or if it is in pudding tray cut the chocolates into desired shapes.

CARROT HALWA - A sweet yummy dessert with carrot

  CARROT HALWA                        

                                 Carrot halwa is one of the most popular Indian desserts. It is prepared with grated carrot, milk and nuts. This is also a classic Indian dessert which is prepared and suits in almost all celebrative occasions and season. So let's see how to make quick and tasty carrot halwa, the evergreen Indian dessert....Enjoy!!!!!

INGREDIENTS

Carrot                                 - 2 cups, very finely sliced
Milk                                     -1 cup
Milkmaid( optional)           - 2 tbsp (if only milk,  it tastes better)
Sugar                                   - 5 tbsp
Cashews, raisins and pistachios
Ghee
Cardamom powder

PREPARATION

• Heat a pan and add 1 tbsp ghee.
• Fry the cashews and raisins. Keep it aside.
• Put the grated carrot to the ghee and cook on a low flame for few minutes.
• Keep stirring.
• Now add milk, cardamom powder, and some cashews.
• Stir well continuously.
• When the water gets dried up, add sugar to it and mix well until thick consistency acquired.
• Finally, mix with some ghee and transfer it to a  serving bowl.
• Decorate with pistachios and raisins

ചേരുവകൾ 

കാരറ്റ് (ചെറുതായി ഗ്രേറ്റ് ചെയ്തത് )

 - 2 കപ്പ്‌ 

പാല്                                                                  -1 കപ്പ്‌ 

മിൽക്ക് മെയിഡ് (ആവശ്യമെങ്കിൽ )    - 2 tbsp (പാൽ  മാത്രമാണെങ്കിൽ രുചി കൂടും )

പഞ്ചസാര                                                      - 5 tbsp

അണ്ടിപരിപ്പ്, മുന്തിരി, പിസ്റ്റ 

നെയ്യ് 

ഏലക്കാപൊടി 

തയ്യാറാക്കുന്ന വിധം 

ഒരു പാനിൽ , നെയ്യൊഴിച് ചൂടാക്കി അണ്ടിപരിപ്പും മുന്തിരിയും വറുത്ത്  മാറ്റി വെക്കുക .

ആ നെയ്യിലേക്ക് ഗ്രേറ്റ് ചെയ്ത കാരറ്റ് ചേർത്ത് നല്ലപോലെ വഴറ്റുക .

അതിലേക്ക് പാലും,ഏലക്കപൊടിയും, കുറച്ച അണ്ടിപരിപ്പും ചേർത്ത്  ഇളക്കികൊണ്ടിരിക്കുക 

വെള്ളം വറ്റികഴിഞ്ഞാൽ, പഞ്ചസാര ചേർക്കുക .

കുറച്ചു നെയ്യ്  കൂടി ചേർത്ത് ഇളക്കുക.

പാനിൽ നിന്ന് വിട്ടു വരുന്നത് വരെ ചെറുതീയിൽ ഇളക്കണം .

അണ്ടിപരിപ്പും പിസ്റ്റയും  മുന്തിരിയും കൊണ്ട് അലങ്കരിക്കുക.

CARROT BURFI SWEET....CARROT KESARI - easy dessert recipe

CARROT BURFI SWEET / CARROT KESARI

                          Carrot burfi is a classic Indian dessert made with carrot and milk. Carrots are the most flexible vegetable suitable for making desserts.  Carrot burfi and carrot halwa, both are equally delicious and made with almost the same recipe.   Burfi  / malabar kesari can be made with almost all types of vegetables n fruits.  This dessert is perfect for all occasions and both adults, kids enjoy its divine taste equally. Here am sharing the simplest way of preparing carrot burfi at home and enjoy with all the goodness of carrot.

INGREDIENTS

Carrots                           -finely grated (2 cups)
Desiccated coconut       - 1 cup
Sugar                             - 5 tbsp
Milk                               - 1 cup
Cardamom powder       - a pinch
Nuts
Ghee

PREPARATION

• Heat a pan and toss the desiccated coconut in a very low flame for 2 minutes.
• Then either you can prepare a thick carrot pulp by grinding grated carrot without adding water.
• Or can add the grated carrot to the fried coconut mixture along with sugar, milk, ghee and cardamom powder.
• Stir continuously.
• Add nuts and almonds and mix well.
• Let the carrot cook in a medium flame.
• When the moisture content gets evaporated, again add 1 tbsp ghee to it and stir slowly until it starts to leave from the sides of the pan.
• Transfer it to a greased plate and cut into desired shapes once cooled.
• Chill and serve for best result.

CHICKEN RECIPES - GARLIC CHICKEN

GARLIC CHICKEN RECIPE

INGREDIENTS

Chicken boneless        - 500 g (cut to cubes)

Garlic (chopped)        - 3 tbsp

Spring onion               - 2 tbsp

Onion                          - 2, chopped

Capsicum                    - 1, chopped

Green chili                  - 1, chopped

Red chili powder         - half tsp

Pepper powder            - 2  tsp

Soy sauce                     - 2 tsp

Tomato sauce               - 1 tsp

Water                           - 1 cup

Corn flour                   - 2 tbsp + half cup for chicken marinating

Plain flour (maida)     - half cup

Garlic paste                - 2 tsp

Egg                              - 1

Salt 

Oil 

Coriander leaves

PREPARATION

• Mix in maida, half cup cornflour, 2 tsp garlic paste, 1 tsp pepper powder, egg and salt with little water.
• Make a thick batter and marinate the chicken with it.
• Keep refrigerated overnight or at least 4 hours.
• Heat oil and fry the chicken on a low flame until golden.
• Now heat oil in a pan and add chopped garlic, spring onion and saute for a while.
• Then add chopped onion, green chili, and capsicum.
• Saute on a medium flame and then add red chili powder, pepper powder.
• Saute till the oil separates.
• Now add the soy sauce and salt.
• Mix well.
• When the water gets dried, add 1 cup of water and boil it.
•  When it starts boiling, mix 2 tbsp cornflour in half cup of water and add it to this gravy.
• Reduce the flame. And when it starts boiling, add the fried chicken.
• Pour 1 tsp tomato sauce.
• Cook for 5 minutes in medium flame.
• Sprinkle some coriander leaves.
• Serve hot.

MALABAR SPECIAL GHEE RICE

MALABAR SPECIAL GHEE RICE

INGREDIENTS

Basmati rice                             -  2 cups                                             
Ginger garlic paste                  - 2 tbsp
Cardamom, cloves, cinnamon stick, fennel seed - 3 pieces each+1tsp (Fennel seed)
Onion                                       - 1, sliced
Lemon juice or vinegar           - 2 tbsp
Curry leaves
Cashews and raisins
Fried sliced onion (for garnishing)
Salt
Ghee

PREPARATION

• Heat some oil in a pan and fry finely sliced onion .(mix salt and onion together. Keep it for some time and then squeeze the excess water in it. Repeat 2 times). Keep it aside. This is for garnishing.
• Now pour some ghee in the same pan and fry cashews and dried grapes. Keep it aside.
• Clean and wash the rice and drain it. Keep it aside.
• Then take a vessel and pour some ghee in it.
• When hot add cardamom, cloves, cinnamon stick, fennel seed to the same vessel. Saute for a while.
• Then add in the sliced onion and when done, put the rice to it and mix well.
• Add the ginger garlic paste and mix with the rice and cook in a low flame.
• By the time boil 4 cups of water( take water, double of the rice) in a separate pot.
• When the water boils, pour it over the rice. Mix well.
• Add the lemon juice and salt too.
• Stir well and add curry leaves.
• Close the lid and cook on a low flame until all the water gets dried up.
• Transfer to a serving plate and garnish with fried onion, cashews and raisins.

CHICKEN RECIPES - CHICKEN KORMA

CHICKEN IN COCONUT PASTE GRAVY

Today I am going to share you the recipe of Chicken Korma, which is a traditional South Indian dish.  Since coconut is available abundantly in South India especially in Kerala, people always prefer this chicken dish than any other one.  Children also like to have this as it is less spicy compared to the other Indian dishes. Kerala or Malabar style chicken korma is a very popular chicken dish which is served along with Malabar rice pathiri or Malabar ghee rice. The flavor and texture of this curry are really impressive and is heavenly delicious. 

INGREDIENTS

Chicken           - 500 g, make medium sized pieces

Onion              - 1,sliced

Garlic, ginger  chopped  - 2 tsp

Green chilies    - 2 nos

Tomato             - 1, chopped

Garam masala powder  - half tsp

Coriander powder   - 1 tbsp

Pepper powder        - 1 tsp

Turmeric powder     - half tsp (optional only)

Grated coconut        - 1 cup

Fennel seed              -1 tbsp

Small onion/shallots - 4 nos, chopped finely
Curry leaves 

Salt

Oil

PREPARATION ( Please subscribe for videos )

• Heat a nonstick vessel with oil. Add the sliced onion and saute well.
• Once the onion turned to golden slightly,  add the paste of ( green chilies, ginger, garlic) and salt.
• Mix well. Keep the flame to medium.Saute until the raw smell disappears.
• Now add the chopped tomato and cook for few minutes with lid closed.
• When the tomato is done, add the cleaned medium sized chicken pieces to it and mix well.
• Let it cook for few minutes and then add pepper powder, coriander powder,  turmeric powder(optional), and garam masala powder.
• Add required salt too (no need of adding water).
• Cook for few minutes until the chicken is almost done and well coated in the gravy. Now you can add little water if the gravy is too dry.
• By the time grind the coconut and fennel seed(perum jeerakam) with little water,  to a fine paste. Make a thick coconut paste.
• Now add the ground coconut mixture to the chicken gravy and cook in a medium flame for few minutes. (8 to 10 minutes approximately). 
• If the curry is too thick, add required hot water too (i added half a cup of hot water)
• Now switch off the flame.
• Heat 2 tbsp of oil (coconut oil is more preferred) in a pan and fry the chopped small onions and curry leaves. When the shallots turn golden, pour it over the curry for seasoning the curry. Combine well and serve.
• Serve hot with Chapathi, Parotta, Ghee rice, Puri,  etc..
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MUSHROOM RECIPES - POPCORN MUSHROOM

MUSHROOM RECIPES - POPCORN MUSHROOM

                                  The versatility feature of vegetables is the one reason we prefer more on vegetables. Mushroom is one such veggie that is high in flavor and packed with nutrients. Mushrooms are great for health and are an excellent source of vitamin D, proteins, and carbohydrates. It also comes under kids favorite veggies. Here is a great recipe for mushroom that makes your tummy Yummy!!!!..This is my kids all time favorite popcorn mushroom recipe. A very healthy snack recipe for kids. So do try this popcorn recipe at home and watch your kids smile. Here is the recipe showing how to make simple snacks recipes / healthy kids snacks / vegetarian snacks recipe / vegan snacks / quick starters / quick snack box ideas.

INGREDIENTS

Mushroom     - 250 g ( cut into 4 slices each )

Coriander powder  - half tsp

Chili powder         - 1 tsp ( i didn't use as it is for kids)

Turmeric powder  - quarter tsp

Ginger garlic paste - half tsp

Tomato  - 1,(small) skin peeled and crushed (or can use 1 tbsp soy sauce)

Oats     - half a cup, crushed with hands

Salt

Oil

PREPARATION

• Heat oil in a  nonstick vessel/wok.
• Add the peeled and crushed tomato, saute for a while.
• Now put sliced or cubed mushroom along with coriander powder, chili powder, turmeric powder, ginger garlic paste, and salt.
• Cook till half done. Do not add water.
• Keep it aside.
• Now heat a pan and pour oil for deep frying.
•  Dip each piece of mushroom in oats mixture and coat well.
• Now fry it until crispy.
• You can also use rava (semolina) or bread crumbs instead of oats.
• Serve hot.