May 242017

Pulissery is a traditional dish served during sadhyas or festive occasions.It is a combo of sweet and sour taste and it is prepared using ripe banana in yogurt and coconut sauce.it goes well with Kerala Matta Rice and Pickle.

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Ingredients

  1. Banana/Nentrapazham(ripe,medium,cut into cubes) – 1
  2. Green Chilly(slit lengthwise) – 4
  3. Turmeric powder- 1 tsp
  4. Red Chilly Powder- 1 tsp
  5. Grated Coconut – 1 cup or 1/2 of coconut
  6. Cumin seeds-1/2 tsp
  7. Fenugreek seeds(Uluva) – 1/4 tsp
  8. Yogurt(thick,not too sour) – 2 cups
  9. Mustard seeds – 1 tsp
  10. Dry Red Chilly – 2
  11. Curry leaves
  12. Coconut Oil
  13. Salt

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Preparation

  1. In a Pan, Add banana pieces,green chilly,turmeric powder,red chilly powder and salt.Cover and cook till it becomes soft.
  2. In the mean time grind coconut with cumin seeds into a fine paste.
  3. Once banana is cooked well, open the lid and add coconut paste.Let it boil.
  4. Once it starts to boil,add yogurt to it and mix well.don’t let yogurt boil.
  5. Remove from fire.
  6. Heat coconut oil in a pan. Splutter mustard seeds,dry red chilly,fenugreek seeds,curry leaves and add the seasonings to the curry.
  7. Serve with Rice.
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Rating: 5.0/5 (1 vote cast)

Posted by prajusha
Mar 032017

This curry is a unique combination of Chicken and Ash Gourd in a spicy masala.This  is popular in kunnakulam-Thrissur side of Kerala state .It tastes great with rice or Roti.

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Ingredients

  1. Ash Gourd/Kumbalanga ( cut into medium cubes) – 1/2 kg
  2. Chicken (cut into medium pieces) – 1/2 kg
  3. Onion(chopped) – 1
  4. Tomato – 1
  5. Turmeric powder – 1/2 tsp
  6. Red Chilly Powder – 1 tsp
  7. Coriander powder – 1 tbsp
  8. Coconut milk – 1/2 cup
  9. Coconut oil
  10. Salt

For Roasting

  1. Grated coconut – 1/2 cup
  2. Shallots – 10
  3. Garlic cloves – 10
  4. Ginger(chopped) – 1 tsp
  5. Dry red chilly –10
  6. Coriander seeds – 1tbsp
  7. Fennel Seeds/Perumjeerakam – 1/2 tsp
  8. clove- 1
  9. Cinnamon piece – 2” piece
  10. Peppercorns – 6
  11. curry leaves – 2 sprigs

For Tempering

  1. Mustard seeds – 1 tsp
  2. Dry Red Chilly –2
  3. Curry leaves

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Preparation

  1. First heat a pan on medium flame and dry Roast the ingredients listed for roasting.Take care not to get burned.once it is done,remove from fire. Let it cool.Grind it to a fine paste
  2. Heat coconut oil in a kadai.Saute chopped onion,chopped tomatoes and once it is done,add turmeric powder,red chilly powder,coriander powder, and once the raw smell goes, add chicken pieces to it and mix well.
  3. Add little water to it and cover and cook for 15 minutes.
  4. Once chicken is cooked well,add ash gourd pieces to it and cook for 5 minutes.
  5. Add coconut paste and salt to it. stir well.
  6. cover and cook for 3 minutes on medium flame.
  7. Add coconut milk to it. once it starts to boil,remove from fire.
  8. Heat oil in a pan. splutter mustard seeds, dry red chilly and curry leaves.
  9. Add the tempering to the curry.
  10. serve with Rice.

Recipe Source:”Thaninadan” cookery show

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Rating: 5.0/5 (1 vote cast)

Posted by prajusha Tagged with: , , ,
Jan 192015

This is the first post of 2015 and I wish all my readers a prosperous new year ahead.This recipe is adapted from Kairali TV cookery show long time back.This dish is served in “five star Thattukada” Restaurant in Manathavady.This spicy and yummy chicken dish goes well with rice.

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Ingredients

  1. Chicken –500 gms
  2. Egg –1
  3. Corn flour –1 tbsp
  4. Chat masala – 1 tsp
  5. Chicken tandoori Masala – 1tsp
  6. Mustard seeds-1 tsp
  7. Potato(Medium) – 1
  8. Carrot –1
  9. capsicum –1
  10. Coconut bits(thengakothu) – 2tbsp
  11. Ginger(chopped) – 1tsp
  12. Garlic (chopped) – 1 tbsp
  13. Onion(chopped) –1
  14. Red chilly sauce –1 tbsp
  15. Green chilly Sauce- 1 tbsp
  16. Shallots(cut into round pieces) –5
  17. Turmeric powder- 1/2 tsp
  18. Pepper powder- 1tbsp
  19. Tomato(chopped) -1
  20. Curry leaves – 2 sprigs
  21. Coriander leaves (chopped) – to garnish
  22. Oil
  23. salt

 

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Preparation

  1. Make a batter with  ingredients numbered 2 to 5 and marinate chicken pieces in it and keep aside for 2 hours.
  2. Cut vegetables lengthwise. cook veggies with little water  in microwave on high power for 5 minutes.
  3. Heat oil in a pan for frying,Fry chicken pieces till half cooked.
  4. Heat 3 tbsp of oil in another pan.Add mustard seeds and let it splutter. once it is done add chopped onions, ginger, garlic,chopped tomatoes and saute well.
  5. Add boiled vegetables,coconut bits,red chilly sauce,turmeric powder,pepper powder,shallots and saute well.
  6. Finally add fried chicken pieces to it and stir well and let it coat with the masala.
  7. Add curry leaves and coriander leaves to it and mix well.Remove from fire.
  8. Serve with rice or roti.
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Rating: 5.0/5 (1 vote cast)

Posted by prajusha
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