Kerala Recipe Mutton Gravy

Kerala Recipe Mutton Gravy

Ingredients

• Cloves: 1/2 tsp
• Cinnamon:1/2 tsp
• Ginger: Chopped 2 tsp
• Garlic: 2 tsp
• Green Chilli :3
• Red Chilli powder: 1/2 tsp
• Coriander : 1 tsp
• Mutton: 1/2 kg
• Onion: 2
• Tomato :2
• Cilantro: few
• Mint leaves: few
• Oil: As reqd
• Salt : As Reqd
• Lemon Juice: 1tsp
• Turmeric Powder: 1tsp
• Pepper: 1/2 tsp
• Coconut: 1/2 grated

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Preparation Method

1. Grind all the above said masalas, Green chilli, pepper, turmeric into a fine paste.
2. Take oil in a pan and saute onion and add the paste to this. Saute well and add the tomatoes.
3. Pressure cook mutton with some salt.
4. Add cooked mutton to the mixture and saute , after 5 mins add some water and salt and cook in low flame for 15 mins.
5. Fry coconut grated in another pan and grind  it to a fine paste.
6. Add the coconut paste to the mixture and lower the flame and let it cook till the oil oozes out.

Quinoa (Thenai) pongal

Quinoa (Thenai) Pongal

Ingredients

• Quinoa: 1 cup
• Moong Dal: 1/2 cup
• Ghee: 3tsp
• Pepper Full: 1 tsp
• Cumin Seeds: 1/2 tsp
• Mustard: 1/4 tsp
• Udhar dal:1/4 tsp
• Salt : As Reqd
• Red Chilli: 4 
• curry leaves : few

Preparation Method

1.  Pressure cook dal and quinoa  with salt and keep aside
2. Take ghee in a pan , add mustard seeds, udhar dhal, curry leaves, red chilli, pepper(full and coarsed) ,cumin seeds.
3. Mix this mixture with cooked quinoa .
4. Serve quinoa pongal with coconut chutney.

IndoTandoori chicken

IndoTandoori chicken

Ingredients

1. Chicken:1/2 kg
2. Chilli Powder:1 tsp
3. Garam Masala Powder: 1 tsp
4. Coriander powder: 1 tsp
5. Powdered pepper: 1/2 tsp
6. Curd:1/2 cup
7. Ginger garlic paste 2 tsp
8. Cumin powder: 1/2 tsp
9. Lemon juice: 1 tsp
10. Salt: As Required
11. Oil : 2 tsp 
12. Turmeric powder: 1/4 tsp

Preparation Method 

• Marinate washed and chicken pieces with chilly powder, coriander powder, cumin powder, pepper powder, turmeric powder, ginger garlic paste, lemon juice,curd, salt and garam masala and place in refrigerator for 8 hrs.
• Remove from refrigerator before half an hr of cooking.
• Roast the chicken in oven at 450 degrees fof 45 mins.
• Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife. 
• Serve with onion and lemon sprinkled.

Pumpkin Sambhar-Mathan Sambhar Kerala Style

Pumpkin Sambhar-Mathan Sambhar Kerala Style

Ingredients

• Cinnamon:1/2 tsp
• Garlic: 2 
• Red Chilli powder: 1tsp
• Coriander powder: 1 tsp
• Pumpkin(Mathan)-1/2 chopped
• Onion: 1
• Tomato :1
• Oil: As reqd
• Salt : As Reqd
• Turmeric Powder: 1/4 tsp
• Coconut: 1/2 grated
• Kayam Powder:1/4 tsp
• Curry leaves: few
• Shallot: 3-4
• Red gram: 1/2 cup

Preparation Method

1.  Pressure cook dal and keep aside
2. Take oil in a pan and put few cinnamon, kayam and chopped onion.
3. Add chopped tomato to this and suate for a while.
4. Add Red chilli powder, coriander powder and add turmeric powder.
5. Add cooked dal and some water to this mixture.
6. Cut pumpkin to pieces by removing the skin and add to the mixture. If needed other vegetables can also be added.
7. Cook for a while with salt .
8. Take another pan and fry grated coconut with shallot and cumin seeds.
9. Grind the fried coconut mixture to a fine paste and add this paste to mixture.
10. Cook for 3 mins and season with mustard seeds, curry leaves.
11. Now the Sambar is ready to serve.

Kerala MurungaKkai(drum Stick) Sambar

Murungakkai Sambar

Ingredients:

1. Murungakkai : 2 
2. Tur Dhal : 1/2 cup
3. Onion :1 big
4. Shallots: 4
5. Tomato: 1
6. Oil: 3 tsp
7. Red chilli powder: 1tsp
8. Coriander powder: 2 tsp
9. Asafoetida : 1/4 tsp
10. Garlic: 3 cloves
11. Tamarind: little
12. Turmeric powder: 1/4 tsp
13. Coconut : 1/2
14. Cumin seeds: 1.2 tsp
15. Mustard Seeds: 1.4 tsp
16. Curry Leaves: few

Preparation Method

•  Pressure cook tur dal and keep aside
• Take a pan to make sambar. Heat oil and put some cumin seetds and asafoetida followed by onion and garlic and saute.
• Add sliced tomato and saute for a while.
• Add the chilli  powder ,coriander powder and turmeric powder and pour water. 
• Now add the drumstick and cooked dal and let it cook for a while. 
• Mean while take another pan and saute grated coconut and few shallots with cumin seeds. Remove when saute and grind to a fine paste.
• Add salt and tamarind water .
• When the sambar is almost cooked you may add the paste and remove the sambar after 3 mins.
• Now transfer sambar to a serving bowl.

Chicken Masala(semi gravy)

Chicken Masala Semi Gravy

Ingredients

• Garam Masala(Cloves, back cardomon etc)
• Chicken : 1/4 kg
• Onion: 1 big
• Tomato : 1
• Cilantro: few
• Mint leaves: few
• Oil: As reqd
• Salt : As Reqd
• Ginger Garlic paste : 1 tsp
• Lemon Juice: 1tsp
• Green Chilli: 1
• Red Chilli powder: 1tsp
• Coriander powder 1tsp
• Turmeric Powder: 1tsp
• Pepper: 1/2 tsp
• curd: 2 tsp

Preparation Method

1. Marinate chicken with lemon juice, red chilli powder,, pepper, salt and turmeric powder for 8 hrs
2. Take oil in a pan and saute garam masalas
3. Add green chilli and chopped onion and saute till the onion turns golden brown
4. Now add ginger garlic paste, mint and cilantro leaves  and saute for a while
5. Add chopped tomato and saute till oil gets separated
6. Now add the marinated chicken to the mixture and saute for a while. Add very little water to get chicken cooked.
7. Close the lid and cook chicken.
8. After a while and all water gets evaporated, you may remove chicken masala from fire and transfer to a serving bowl .

Idiyappam Sevai

Idiyappam Sevai

Ingredients

1. Idiyappam: 2 cups
2. Onion: 1
3. Mustard: 1/2 tsp
4. Red Chilli: 2
5. Channa Dal: 1/4 tsp
6. Urad Dal:1/4 tsp
7. Curry leaves: few
8. Turmeric Powder: 1/4 tsp
9. Salt: As reqd
10. Oil : As reqd

Preparation Method

• Make Idiyappam using the tool or get readymade idiyappam from shop.
• Take a  pan and pour oil and season with red chiili, mustard seeds, curry leaves , Urad dal and channa dal.
• Put Idiyappam into this and add salt and turmeric powder . Mix well in low heat.
• Transfer Idiyappam sevai to serving bowl and have with coconut chutney.