PANEER PARATHA

    Being a South Indian, Rice is predominant in my Kitchen, but when I was just pondering through my cooking habits, I find that I have been balancing equally with both Roti and Rice.  At least 2-3 days in a week, I cook Chapati or Paratha for Lunch & Dinner.  Though Chapati takes over my menu very frequently, Parathas pop-up into my Menu as frequently as it is.  The reason is our love for Stuffed Parathas.  My daughter loves Stuffed Parathas and her most favourite is this Paneer Paratha.

    I had taken the picture a few days back, but couldn't find time to write the recipe for Paneer Paratha. Two weeks back I fell sick due to the side effects of some medicines I was prescribed with and to top up the scenario I got infected with Chicken Pox.  I had a tough time tackling both the issues.  Meanwhile, my daughter took over the kitchen and was cooking in a spree, treating me like a mother. Catering juices, tender coconut, porridge etc., & etc., on time with all great dedication and care. Alongside she was cooking all goodies like Parathas, Dhals, Kola Urundai, Appam, Stew, Chicken Curries and what not. She even went a step ahead and cooked Kerala Red Rice and my husband was all amazed by the way she catered food on time with all good precision and perfection.  I was happy that for a first timer she was doing a great job, and finally she was using the recipes from my Blog(I am at all glee).

    One day she came up asking me whether I have posted the recipe for Paneer Paratha & I said not yet.  She was planning to make Paneer Paratha from scratch.  She made Paneer and for dinner she had cooked Paneer Paratha.  Though I couldn't eat it, just for the sake, I tasted a bit and the aroma was so good that it was wafting around.  So, as soon as I am on the recovery process, I planned to write the recipe for Paneer Paratha here.   So, now I know, the sole intention of starting this blog is accomplished in my terms.  I started it to keep up a journal of all my recipes in a blog so that my kids or anybody interested can use the recipes when in need.

PANEER PARATHA

      Stuffed Indian Bread, colloquially named Parathas are Rotis made with immediately available ingredients in an Indian Kitchen. North Indian Cuisine is filled with variable recipes, with a variety of stuffed Parathas. These parathas are made with Whole wheat flour(Gehun ka Aatta).  We can get wild with the choice of stuffings, Aloo Paratha with Potatoes Stuffed in it, or Methi (Fenugreek Leaves) Paratha/Thepla, Mint Paratha, Onion/Spring Onion Paratha, Gobi(Cauliflower) Paratha, Mooli(Radish) Paratha, Dhal Paratha, Paneer Paratha, Green Peas Paratha etc., & etc.,

      Paneer Paratha is one of the most famous Indian Bread stuffed with Paneer.  This is a popular dish originating from Punjab, but can commonly be termed as a North Indian Dish.  Paneer Paratha can be served at any time of the day, it suits well for a breakfast, lunch and dinner.  Serve hot Paneer Parathas with a blob of Butter along with a cup of Curd(Yogurt), Pickle or Raitha.

For more Recipes on INDIAN BREADS, Click here...


Cuisine : North Indian ( Punjabi)
Course : Main Course
Difficulty : Medium
Spice Level - Low
Serves : 4
Yields : 12 - 15 Parathas
Author : SM

Preparation Time : 25-30 Minutes
Leavening Time : 5-8 Minutes
Cooking Time : 15-20 Minutes

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HOW TO MAKE PANEER PARATHA - INDIAN COTTAGE CHEESE STUFFED PARATHA

PANEER PARATHA

INGREDIENTS:

For The Dough:

Whole Wheat Flour - 2 Cups
Salt - To Taste
Sugar - 1 Teaspoon (Optional)
Ghee/Oil - 2 Tablespoons
Water - as Required
  

For the Stuffing:

Paneer - 1/2 Cup
Onion - 1 No.
Green Chillies - 1-2 Nos.
Red Chilli Powder - 1/2 Teaspoon
Garam Masala - 1/2 Teaspoon
Dry Mango Powder(Amchur) - 2 Teaspoons
Coriander Leaves/Spring Onions - Few.
Salt - To Taste
Oil/Ghee - 2 Teaspoons

 

For a detailed Recipe on HOW TO MAKE PANEER, Click here...

To Cook:

Ghee/Oil - 4-5 Tablespoons (To Drizzle)

METHOD:

For the Dough:

• Mix all the ingredients mentioned under 'For the dough', adding a little water, and knead it into a pliable dough.
• Finally, add oil /melted Ghee and knead it again for about 7-8 minutes.
• Cover and leave it aside for 5-8 minutes.
• Before rolling them, knead it again.
• Divide the dough into 12-15  medium-sized balls and keep it aside.

For the Stuffing:

• I have used fresh homemade Paneer in this recipe.
  
• Grate the Paneer
  
• Mix the grated paneer with finely chopped Onions, green chillies, coriander leaves and other spice powders me mentioned under "For stuffing".
• Mix all the ingredients well until the spice powders are well combined with the Paneer.
  
• Divide the Paneer Stuffing into 12-15 medium-sized balls and keep them aside.

PANEER PARATHA

For Paneer Paratha:

• Roll the dough balls into thin circles.
• Place a little Paneer Stuffing at the centre.
• Bring the sides of the dough together and seal them tightly with your fingers, shaping them into a ball.
• Dust some flour and roll the dough with Paneer Stuffing into a Circle.
• Alternatively, can roll out two chapatis from the dough and then spread the stuffing in the middle.
• Then gently press the edges and roll it out.
  
• Heat a griddle(Tawa) and cook each Paneer Paratha on a medium flame.
• Drizzle 1/4 Teaspoon of Oil/Ghee over each Paratha and cook them until they turn into golden brown colour on both the sides.
• Follow the suit for the rest of the dough balls.
• Serve hot Paneer Parathas with a bowl of Curd(yogurt), Raitha or Pickle.

NOTES:

• Add very little water as required while kneading the dough.
• Adding Ghee/Oil while kneading the dough yields soft Parathas.
• Can Substitute Amchur(Dry Mango Powder) with Lemon Juice.
• Chop Onions and Green Chillies as finely as possible, but both the ingredients are optional.
• Grate the Paneer for the stuffing. Crumbling it with your hands may yield you with bigger pieces of paneer in the stuffing, which may break/tear the Parathas when you roll it out.
  
• I have used fresh homemade Paneer in this recipe, you can use store bought ones too.
  
• Cook Paneer Paratha over a hot griddle.  If cooked at low temperature, Parathas tend to become hard.
• Can avoid adding Ghee/Oil while roasting the Paneer Parathas. But it gives a wonderful aroma to the Parathas
  
• Can also smear a blob of butter over hot Paneer Parathas before serving.
  

 

Banana Leaf wrapped Kizhi Parotta

Kizhi Parotta: A Flavourful Fusion of Parotta and Curry Wrapped in Banana Leaf

Introduction to Kizhi Parotta

    Kizhi Parotta is a delectable South Indian dish where layers of flaky Parottas are combined with rich curry, all wrapped in a banana leaf for a unique cooking method. This traditional recipe not only enhances the flavours but also infuses the dish with a delightful aroma from the banana leaf. In this post, let me guide you through making this mouth-watering Kizhi Parotta, featuring a special twist with Kothu Parotta and Salna.

NADAN FISH FRY WITH COCONUT MILK

    Fish Fry is a simple recipe, a simple marinade with Salt, Red Chilli Powder and Turmeric is more than enough to bring out the taste and flavour of a Fish Fry.  When a few other ingredients follow the toll, it takes the recipe into another level. Ginger Garlic Paste, Pepper/Fennel/Cumin Powder, some add tangy ingredients like Lemon Juice/Tamarind, can spice it up with Kandhari/Bird's Eye chillies.  The versions and variations a Fish Fry can be made is innumerable, and it even changes with regions from which it originates and takes twists and turns to suit a cook's whims and fancies.

    Recently, I was watching a Malayalam Movie "Maduram" and the actor in the Movie, Mr.Joju George cooks a fish fry in it.  He says he added a bit of coconut milk while marinating the fish.  The dialogue instantly caught my attention and the very next day I got into action.  And absolutely the taste of the Fish Fry was astounding, just the addition of Coconut Milk had elevated the taste and flavour of this Fish Fry.  So, a Fish Fry inspired from the Movie, "Maduram" through the words of Actor Joju George.  Some dialogues coming from some actors really make the dish sound interesting and tasty. 

    This Nadan Fish Fry with Coconut Milk is a simple Fish Fry recipe prepared in a typical Kerala style with local spices and undoubtedly fried in Coconut Oil.  This gives an authentic touch to this Fish Fry.  Fish Slices are marinated in freshly ground spice paste with a drizzle of Lemon Juice, Coconut Oil & Coconut Milk.  The finishing touch of this Fish Fry is undoubtedly the Coconut Milk, which elevates the taste and flavour of this Nadan Fish Fry.

    This Nadan Fish Fry is a spicy, tasty and flavour filled dish with a mild note of tanginess laced with coconut milk. This Nadan Fish Fry is comparatively spicy, which makes it a perfect combo along with heady Toddy. Simply serve this Nadan Kerala Style Fish Fry as an appetizer or as a side dish.



For more KERALA KALLU SHAPPU RECIPES, Click here...


Cuisine - Kerala
Course - Appetizer/Side Dish
Spice Level - Medium-High
Difficulty - Easy
Serves - 2-3
Author - SM


Preparation Time - 10 - 15 Minutes
Marination - 30 Minutes - 1 Hour
Cooking Time - 20 - 30 Minutes


For more recipes from GODS OWN COUNTRY - KERALA  click here...

HOW TO COOK NADAN FISH FRY WITH COCONUT MILK

NADAN FISH FRY WITH COCONUT MILK

INGREDIENTS:

To Marinate the Fish:

Fish - 6-8 Slices
Lime Juice - from 1/2 a Lime
Coconut oil - 1 Teaspoon
Thick Coconut Milk - 1/4 Cup
Salt - To Taste

 

To Grind:

Shallots - 8-10 No's.
Ginger - 1" Piece - 2 No's.
Garlic - 5-6 Cloves
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 11/2 Teaspoon
Peppercorns - 1Teaspoon
Cumin Seeds - 1/2 Teaspoon
Curry Leaves - a few sprigs

 

For Shallow Frying :

Coconut oil - 5-6 Tablespoons.
Curry Leaves - a few Sprigs

METHOD:

For Nadan Fish Fry: 

• Clean, wash and Cut Fish into slices.
• Clean and wash the Fish and allow it to drain in a Colander.
• If using a full fish, draw 3-4 incisions with a sharp knife all over the fish.
• Grind all the ingredients mentioned under "To Grind" into a fine paste.  Sprinkle some water while grinding if necessary.
• Marinate the Fish Slices with the with above ground paste along with Coconut Oil, Thick Coconut Milk, Salt & Lemon Juice.
• Leave this aside for about 30 minutes - 1 hour.
• Heat Coconut oil in a pan, line it up with a few sprigs of Curry Leaves.
• Then place a few marinated Fish Slices and shallow fry the Fish slices.
• Fry the fish slices on a medium-low flame for a few minutes.
• Gently flip the fish and fry the other side for a few more minutes, or until it is fried on both sides.
• The Fish should turn crispy and into golden brown.
• Remove from oil and drain it.
• Serve Nadan Fish Fry with Coconut Milk, hot garnished with Onion Rings and a drizzle of Lime Juice.
• Can serve Kallu shappu style Fish Fry as an Appetizer.
• Nadan Fish Fry goes well with Steamed Rice or along with Vegetarian or Non-Vegetarian Curries, it can also be served as a side dish along with Rice Dishes, Biriyanis & Pulaos.
• This Spicy Fish Fry goes hand in hand with a glass of Thengin Kallu(Toddy).
•  Can serve this tasty Fish Fry in a Kerala Style Fish Curry Meals for a Lunch too.

 

NADAN FISH FRY WITH COCONUT MILK

NOTES:

• Any type of fish-small/big variety can be used for this recipe.
• I have prepared the dish with Halibut Fish Slices., even medium-sized whole fish can be used for the purpose.
• Adjust the amount of spices as per your taste and the size of the fish.
• Can marinate the fish overnight and leave it in the refrigerator. 
• Using Coconut Oil gives the authentic taste to the dish. Can use any other cooking oil too.
• Adding Coconut Milk is purely optional, but it gives an added taste and note of flavour to this  Nadan Fish Fry.
  
• Can Deep Fry or shallow Fry the fish as per your preference.
• I usually shallow fry the fish.
• Curry Leaves gives an incredible flavour to the roast.
  

 

NADAN CHEMMEEN ROAST

    We cook Prawns in innumerable ways, a mix of this and a mix of that, and there you go with a simple, yet tasty Prawn dish ready in your hand.  It is always to play around with the ingredients and here I came up with a slight mish-mash and this one was an ultimate Nadan Kerala style Chemmeen Roast with just two simple steps.  Marinade and then shallow fry.  That's it, this tasty, spicy Kerala Style Prawn Roast would be ready within minutes.

    This Nadan Chemmeen Roast is one dish which looks more or less similar to the ones served in a Kallu Shappu(Toddy Shops).  Prepared in a typical Kerala style with local spices and undoubtedly fried in Coconut Oil, gives an authentic touch to this Prawn Roast.  Prawns are marinated in freshly ground spice paste with a drizzle of Lemon Juice.  The finishing touch of this Chemmeen Roast is undoubtedly the Coconut Milk, which elevates the taste and flavour of this Nadan Chemmeen Roast.

    This Nadan Style Prawn Roast is a spicy, tasty and flavour filled dish with a mild note of tanginess laced with coconut milk. This Nadan Chemmeen Roast is comparatively spicy which makes it a perfect combo along with heady Toddy. Simply serve this Nadan Kerala Style Prawn Roast as an appetizer or as a side dish.



For more KERALA KALLU SHAPPU RECIPES, Click here...


Cuisine - Kerala
Course - Appetizer/Side Dish
Spice Level - Medium-High
Difficulty - Easy
Serves - 2-3
Author - SM


Preparation Time - 10 - 15 Minutes
Marination - 30 Minutes - 1 Hour
Cooking Time - 20 - 30 Minutes


For more recipes from GODS OWN COUNTRY - KERALA  click here...

HOW TO COOK NADAN CHEMMEEN ROAST - KERALA STYLE PRAWN ROAST

NADAN CHEMMEEN ROAST

INGREDIENTS:

To Marinate the Prawns:

Prawns - 500 Grams
Lime Juice - from 1/2 a Lime
Salt - To Taste

 

To Grind:

Shallots - 8-10 Nos.
Ginger - 1" Piece - 2 Nos.
Garlic - 5-6 Cloves
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 11/2 Teaspoon
Peppercorns - 1Teaspoon
Cumin Seeds - 1/2 Teaspoon
Tomato - 1/2 a tomato
Curry Leaves - a few 

NADAN CHEMMEEN ROAST

For Shallow Frying :

Coconut oil - 5-6 Tablespoons.
Curry Leaves - a few Sprigs

 

Other Ingredients:

Thick Coconut Milk - 1/4 Cup

METHOD:

For Nadan Chemmeen Roast:

• Clean, Peel and de-vein the Prawns.
• Clean and wash the Prawns and allow it to drain in a Colander.
• Grind the ingredients mentioned under' To Grind" into a very fine paste.  Sprinkle some water while grinding if necessary.
• Marinate the Prawns with the with above ground paste along with Salt & Lemon Juice.
• Leave this aside for about 30 minutes - 1 hour.
• Heat Coconut oil in a pan and shallow fry the marinated Prawns along with a handful of curry leaves.
• Fry the prawns on a medium-low flame for until all the marinade is absorbed and turns slightly dry.
• The marinade would turn aromatic and should start to coat the prawns.
• Now, pour in the Thick Coconut Milk and fry this on a very low flame for a few more minutes.
• Let the Chemmeen Roast become dry and aromatic.
  
• Switch off the flame.
  
• Serve Nadan Chemmeen Roast as an Appetizer or it goes well with Steamed Rice or along with Vegetarian or Non-Vegetarian Curries, it can also be served as a side dish along with Rice Dishes, Biriyanis & Pulaos.
• This Spicy Nadan Chemmeen Roast goes hand in hand with a glass of Thengin Kallu(Toddy).
  

 

NADAN CHEMMEEN ROAST - PRAWN ROAST

NOTES:

• Medium to Big Sized Prawns suits well for the recipe.  But can try with small sized shrimps too.
  
• Adjust the amount of spices as per your taste and the amount of Prawns you are cooking.
  
• Can marinate the Prawns overnight and leave it in the refrigerator. 
• Using Coconut Oil gives the authentic taste to the dish. Can use any other cooking oil too.
• Shallow Fry the Prawns on a very low flame until all the marinade turns aromatic and coats well into each piece.
• Adding Coconut Milk is purely optional, but it gives an added taste and note of flavour to this Nadan Chemmeen Roast.
• Curry Leaves gives an incredible flavour to the roast.
  

 

KAPPAYUM MEENUM

    Somewhere in the early 2000s, a rainy evening my hubby got into a mood of eating Fish Curry with Steamed Tapioca i.e. "Kappayum Meenum".  Any craving has to be set forth and satiated  immediately.  He got into action and went to buy some Fish and Tapiocas.  It was almost 7 in the evening, though he could buy Fish he couldn't get Tapioca in the midst of climbing up & down numerous shops.  He isn't a person to let his craving go off that easily.  Called his friends and asked them whether they could source out some Tapioca, and I am not sure, how one of his friend bought a few pieces of Tapioca for all the glee of my husband.  Happy go Lucky he was and there his craving was satiated to the core on that day.  He is an ardent fan... maybe ardent is the least suitable word for the same... he goes head over heels for Tapiocas.  And if it is combined with A Fish Curry or along with Beef - Kappayum Irachiyum, he loves it to the core.  So for people who love this combo, here comes Kerala's popular - "Kappayum Meenum". 

    Tapioca and Fish Curry combo stayed underrated within the walls of Kerala Kitchen for a long time until these Kallu shappu and NRI cravings paved the way for propagating this combo.  And even I remember a movie dialogue from Malayalam Movie Kangaroo where Suraj Venjaramood says "Don't serve Kappayum Meenum to the NRI Bridegroom, just serve some fried rice.  You can readily shoo him off." 

KAPPAYUM MEENUM

    A simple dish as a matter of fact, what you need is just to steam cook the Tapiocas and if you have Fish curry then just combine it up with steamed Tapiocas as you eat a curry with Rice.  And that's one simple dish of laymen of those days.  When Rice was a scarcity or a luxury, Tapiocas came to the rescue to the locals and the tuber rich in carbohydrate filled their hunger driven stomachs and the need for energy for a whole day's toil.

    Mostly, a day-old Fish Curry is served along with steamed Tapiocas.  Left over curries, used up with Rice or Kanji or Tapiocas or Raw Jackfruit, were a norm during those days.  A hearty & quick breakfast to keep up with the hard toil of the day.  Kappayum Meenum is a dish which can easily be served at any time of the day.  Be it as a Breakfast, Lunch, Dinner or even as a snack.

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Difficulty : Easy

Serves : 4- 6

Author : SM

Preparation Time - 15 - 25 Minutes

Cooking Time - 20 -30 Minutes

 

HOW TO COOK KAPPAYUM MEENUM - STEAMED TAPIOCAS WITH FISH CURRY

So what you need for this recipe - Kaapyum Meeenum

• Steam Cooked Tapiocas &
  
• A Fish Curry

STEAM COOKED TAPIOCAS:

KAPPAYUM MEENUM

It is very easy to Steam cooking Tapiocas,  just peel, clean, wash and cut the Tapiocas into desired sizes.  Then cook tapiocas in ample of water along with Turmeric & Salt.  Turmeric is purely optional, but I would suggest you to add it.  As it is a tuber dug out from the soil, it is always advisable to cook such vegetables or tubers along with Turmeric Powder.  While serving it along with Fish Curries, can slightly overcook & mash the tuber.

For a detailed explanation of HOW TO CLEAN  COOK TAPIOCAS, Click here...

• Some like the steamed Tapiocas mashed & seasoned colloquially called Kappa/Maravalli Kuzhachathu/Udachathu. Will post the recipe soon. 
• Kaapa Puzhungiyathu with Mulagu Chalichathu is another best combination popular in God's Own Country.
• A simple stir-fried the steamed Tapiocas - Kappa Ularthiyathu also goes hand in hand with Fish Curries.

For more RECIPES WITH TAPIOCAS, Click here...

FISH CURRY:

And when it comes to Fish Curry, prepare a typical Nadan Kerala Style Curry for the combo which is the best suitable to be served along with steamed Tapiocas.  If it's spicy and tangy then needless to say - it would be damn perfect.

For Fish Curry Options:

FISH CURRY WITH RAW MANGOES

ALLEPPEY FISH CURRY

MEEN MULAGITTATHU

MEEN THILAPPICHATHU

• Fish Curry with Raw Mangoes
• Meen Mulagittathu/Meen Vevichathu
• Alleppey Meen Curry
• Meen Kudampuli Ittu Vattichathu
• Meen Thala(Fish Head) Curry
• Meen Thilappichathu
  
• Malabar Meen Curry
• Angamaly Style Meen Curry
  
• Palaghat Style Meen Kudampuli Itta Curry/Meen Puli
  

For more RECIPES WITH FISH, Click here...

 

HOW TO SERVE KAPPAYUM MEENUM:

KAPPAYUM MEENUM

    Slightly mash the steam cooked Tapiocas.  At home we do not personally prefer mashing it.  Pour in a ladle full of spicy Fish Curry with a slice/piece of Fish.  And there you go with a typical Nadan kerala style dish - "Kappayum Meenum"

Heavenly is the duo.  Indulge with all might.  

Enjoy Kappayum Meenum!!!

   Alleppey alias Alapuzha in Malayalam is called as the Venice of the East, is a place in central Kerala in South India.   A hub of God's own country - Kerala's extensive backwaters and is a home of a vast network of inlaid waterways.  Least to mention the noteworthy places like Vembanad Lake, Punnamada & Kuttanadan Kayal/Back waters. The Paddy cultivation in Kuttanad has given the place its name as the Rice bowl of Kerala.  And Alapuzha is famous for its Coir manufacturing, which is obviously due to the huge number of coconut trees grown in the region. The demographics itself self proclaims the cuisine of the region. Extensive waterways - source of abundant seafood, Paddy fields - rice & Coconut tree - coconuts & coconut oil.

    Cuisine of Alappuzha is extremely exotic and delicious.  Kerala has been influenced by many culinary methods in the past, but the traditional way of cooking with local produce is deeply rooted in Kerala cuisine & in the lives of a Malayalee.  So as natural as it is, the availability of Fish & seafood has made the region flamboyant with Seafood recipes & the Toddy shop or the local hooch shacks have taken the culture of serving Fish & Seafood with their Thengin Kallu(Coconut Toddy) a long way in Kerala Cuisine.  

    Looking deep into this recipe, Alleppey Fish Curry is an exquisite dish laced with flavour & tastes.  Fish is cooked with Spices in Coconut Milk and the addition of Tomatoes & Raw Mangoes add a note of tanginess.  Alleppey Fish Curry is locally called as Thenga Paal(Coconut Milk) Meen Curry or Pacha Manga(Raw Mango) itta Meen Curry.  So what makes this Alleppey Fish Curry special is the addition of Raw Mangoes & Coconut Milk.  

ALLEPPEY FISH CURRY

For SEAFOOD RECIPES, Click here...

Difficulty : Easy

Serves : 4- 6

Author : SM

Preparation Time - 15 - 25 Minutes

Cooking Time - 20 -30 Minutes

 

For more RECIPES WITH FISH, Click here...

HOW TO COOK ALLEPPEY FISH CURRY - ALAPUZHA STYLE PACHA MANGA ITTA MEEN CURRY

ALLEPPEY FISH CURRY

INGREDIENTS:

 

For Alleppey Fish Curry:

 

Fish - 500 Grams

Coconut Oil - 3 Teaspoons

Mustard Seeds - 1/2 Teaspoon

Fenugreek Seeds - 1/4 Teaspoon

Shallots - 5-6 Nos.

Green Chillies - 2-3 Nos.

Garlic - 2 Cloves 

Ginger - 1" Piece

Curry Leaves - 2 Sprigs

Tomato - 1 Big 

Turmeric Powder - 1/4 Teaspoon

Red Chilli Powder - 11/2 Teaspoon

Kashmiri Chilli Powder - 11/2 Teaspoon

Raw Mango - 1 No. (Medium) 

Thin Coconut Milk - 1 Cup 

Thick Coconut Milk - 1/2 Cup

Salt - To Taste

 

ALLEPPEY FISH CURRY

 

METHOD:

 

Alleppey Fish Curry:

• Clean, wash & Cut the Fish. Wash well and allow it to drain.
• Chop Shallots and Garlic, cut Green Chillies lengthwise, slightly pound Ginger piece, slice Raw Mangoes and keep them aside. 
• Heat oil in an Earthenware or a Deep Pan, splutter Mustard seeds, Fenugreek seeds and Curry Leaves in medium flame.
• Sauté Shallots, Green Chillies, Garlic and Ginger until shallots turn translucent.
• Lower the flame and then add in the Turmeric Powder, Red Chilli Powder & Kashmir Chilli Powder and give a quick stir.
  
• Now add finely chopped Tomatoes and sauté it along with the spice powders on a very low flame until oil separates from the mix and raw flavour goes.
• Can sprinkle some water and sauté the Tomato & spice powder mix.
  
• Now pour in the thin Coconut Milk and allow it to boil on a low flame for a few minutes.
• Add Raw Mango slices to the above and allow it to cook(1/2 way through).
• Add the Fish Slices, Salt, and cook for a few more minutes.
• Once the fish is cooked, pour  in the Thick Coconut Milk and leave this on a low flame for a few minutes.
• Switch off the flame, cover and allow it to rest for some time over the stove top, this will help all flavours get infused into the fish.
• Serve Alleppey Fish Curry hot with Rice or Tapioca.
• Alapuzha style Meen Curry goes well with Vellayappam, Idiyappam, Puttu,  Dosa, etc.,

ALLEPPEY FISH CURRY

NOTES:

• I have used Sole fish slices in this curry. 
• Adjust the cooking time depending on the type of fish used.
• 
  
• Do not overcook or stir the curry with a ladle once the fish is added.  This may break the fish.  
• Gently use a tong or a cloth to lift the earthen pot and swirl it up well so that the coconut milk is mixed well into the fish curry.
  
• Can substitute raw mangoes with Kokum/Tamarind.
• Can also grind grated coconuts and add it to the curry instead of Coconut Milk.
• Adjust the amount of spiciness according to your preference.
• I love tangy Fish Curries, so I have added 1 full mango for the curry, can add more or less according to your preference.
• Tempering the Curry in coconut oil enhances the taste, can use any other vegetable oil too. 
• This Curry tastes best the next day.
  

 

METHI CHICKEN

    Methi Chicken is a North Indian style Chicken Curry cooked with loads of Fresh Fenugreek Leaves. Fenugreek Leaves are called Methi in hindi and hence the name of the dish.  Methi Chicken is a tasty & rich Chicken Curry with a nice flavour of fresh fenugreek leaves coming through in every bite.  Methi Chicken Curry has hidden within itself multiple layers of flavour. This is a rich, creamy textured and aromatic Chicken Curry.  Methi Chicken is a curry where Pan-seared Chicken pieces are slow cooked in a rich yogurt based spicy gravy. Methi Murg is loaded with flavours from the spices used and the red hue of the curry from Kashmiri Chilli Powder, which treats you with a perfect feast to eyes, nostrils and taste buds.
    

    Methi Leaves are the selling point of this Curry, they impart a smell unique to itself.  Traditionally, fresh Methi/Fenugreek Leaves are used while cooking this recipe.  If you cannot get hold of fresh Methi Leaves use a handful of dried ones,  Though, the fresh ones are surely going to elevate the aroma of Methi Chicken.  I do not get fresh Methi Leaves, where I live.  Have to mention here, that my trial growing Fenugreek Leaves turn out to be futile every time I try to sprout it up from Fenugreek Seeds.  But have given a try once again with all meticulous nuances of trying to sprout & grow Fenugreek Leaves.  As of today, my measures seems to be worthwhile.  Has sprouted up well into microgreens.  Yet to see whether they are going to yield me with wonderful patches of Fenugreek Leaves.  Waiting to make incredible recipes with fresh fenugreek leaves. 

    Methi Chicken is an easy recipe which can be prepared quickly and needs less ingredients. The true flavour of  Methi Murg comes from the intense flavours of the spices added in the curry and above all the strong aroma of Kasuri Methi/Fenugreek Leaves. Curd/Yogurt Base gives this curry a silky texture. Methi Chicken Curry can be served as a side dish for Roti, Naan, Paratha, Chapati, Kulcha, Batura or with steamed Basmati Rice. Goes well with Rice Dishes, Biriyanis & Pulaos too.

Cuisine - North Indian
Course - Side Dish
Difficulty - Medium
Serves - 4-6
Author - SM

Preparation Time - 25 -30 Minutes
Cooking Time - 30- 45 Minutes

For RECIPES WITH FENUGREEK LEAVES/KASURI METHI, Click here...  

HOW TO COOK METHI CHICKEN- CHICKEN CURRY WITH FENUGREEK LEAVES

METHI CHICKEN

INGREDIENTS:

For Methi Chicken:

Chicken - 500 Grams
Onion - 1 No.
Spring Onions - few Stalks
Green Chillies - 4-5 No's.
Garlic - 3-4 Cloves
Ginger - 1" Piece
Fresh Fenugreek Leaves - 2 Cups
Oil/Butter - 2-3 Tablespoons
Cumin Seeds - 1/2 Teaspoon
Fennel Seeds - 1/2 Teaspoon
Asafoetida - a Pinch

For Yogurt/Curd Base:

Curd/Yogurt - 3 Cups
Turmeric Powder - 1 Teaspoon
Red Chilli Powder - 1 Teaspoon
Kashmiri Chilli Powder - 11/2 Teaspoon
Coriander Seed Powder - 2 Teaspoons
Garam Masala - 1 Teaspoon
Sugar - 1 Tablespoon
Salt - To Taste

For Garnishing:

Kasuri Methi(Dried Fenugreek Leaves) - 1-2 Teaspoons
Spring Onions - a Few
Coriander Leaves - a handful

METHI CHICKEN

METHOD:

For Methi Chicken:

• Clean & wash Chicken Pieces and allow it to drain.
• Clean, wash and separate the leaves from the Fenugreek Leaf stalks.  Can use tiny stalks of fenugreek leaves too.
  
• Whisk Curd/Yogurt along with Turmeric Powder, Red Chilli Powder, Coriander Powder, Garam Masala and Salt.
• Whisk until well combined and leave it aside.
• Heat Oil/Butter in a Deep Pan, splutter Cumin & Fennel Seeds on a low flame.
• Add Asafoetida powder and give a quick stir.
• Immediately add the Chicken Pieces to the above and sear the Chicken pieces until the colour changes.
• Sear the Chicken Pieces on a medium flame.
• Add finely chopped Onions, Spring Onions, Green Chillies, Garlic and Ginger to the seared Chicken Pieces.
• Saute the ingredients on a low flame until Onions turn translucent.
• Pour the Yogurt/Curd Base and mix well.
• Cook this on a low flame, stirring occasionally, until the chicken pieces are well cooked, and the raw flavour goes from the Spice -Yogurt mix.
• Sprinkle water if needed.
• Now add the Fenugreek Leaves and give a quick stir.
• Cover and cook for a few minutes, or until the greens wilt and are cooked through.
  
• Cook Methi Murg until oil separates from the Curry, and it reaches the desired consistency.
• Sprinkle Sugar and give a quick stir.
  
• Garnish Methi Chicken with a few teaspoons of finely chopped Kasuri Methi(Dried Fenugreek Leaves) & Coriander Leaves.
• Serve Methi Chicken hot with Roti, Naan, Paratha, Chapati, Kulcha, Batura or with steamed Basmati Rice.
• Goes well with Rice Dishes, Biriyanis & Pulaos too.
  

 

METHI CHICKEN

NOTES:

• Can use any type of vegetable oil for the recipe. Mustard Oil gives an authentic flavour to the dish.
• Slow cooking enhances the flavour of the dish.
• Adding Kashmiri Chilli powder gives a vibrant colour with a red hue in the gravy.
• Kashmiri Chilli Powders are less spicy but have a bright red colour.
• If Kashmiri Chilli Powder is not available, use normal Dry Chilli Powder, but adjust the amount to suit your spice level.
• Can use Red food colouring to do the job, if preferred - which I would suggest not to... 
• The true flavour of Methi Murg comes from the intense flavours of Cumin, Fennel, Asafoetida & needless to say  - fresh fenugreek leaves.
• If you cannot get fresh fenugreek leaves, add about 2-3 tablespoons of dried fenugreek leaves(Kasuri Methi).  
• Adding Sugar is purely optional, but helps to balance the overall taste notes in this Curry.

MINT PULAO

    Mint is one default herb I stock up in my refrigerator, along with Coriander leaves.  Any dish with a tinge of Mint, or ones extravagantly Mint, happens to be my all-time favourite note of flavour.  A fresh bunch of Mints from the wet market readily goes cleaned, ready to be stored for a few weeks.  Some wilted ones immediately turn into my favourite Pudina/Mint Chutney.

To read about the HEALTH BENEFITS OF MINT LEAVES, Click here...

    So is my love for Mint Leaves and mint flavoured dishes. Vegetable Mint Pulao - aromatic, flavour-filled, rich rice dish cooked with ample of spices & classic vegetables along with Mint Paste & ground Coconut paste and the pulao is cooked in Coconut Milk.  This is a deliciously rich dish, more or less similar to Vegetable Biriyani ya... ya... Vegetable Pulao(I can hear my kids saying, there's nothing called a Vegetable Biriyani as such... No Offence, my vegetarian & Biriyani lovers).  

    What makes this Mint Pulao unique is the addition of Mint Paste, which gives a wonderfully fresh aroma to the Pulao.  I love to keep Mint Pulao green, the trick is to add a hint of Sugar and Lemon while grinding the paste.  And keep in my mind that as soon as you grind it, you need to sauté it immediately, which also helps you to retain the green colour in the dish.  I have used Basmati Rice for the dish & the Rice is cooked in Coconut Milk & ground Coconut Paste. Mint Pulao can be cooked as such or along with Vegetables/Mushroom.

MINT PULAO

    This Mint Pulao recipe is cooked with Basmati Rice and the Rice: Water Ratio I used was 1:11/2 Cups.  I usually cook this Mint Pulao in a Rice Cooker. I  sauté all the ingredients in a pan, then transfer it into the Rice cooker along with the boiled Water & Coconut Milk. It can also be cooked in a Pressure Cooker.  Allow it to cook for a whistle on a high flame and then lower the flame and cook for another 10-12 minutes. The Rice Water Ratio - 1: 11/2 cups, suits well for both the methods.  But cooking in a Sauce Pan is more flexible.  Fewer ingredients and very less time to cook is the highlight of this one-pot meal.  Prepare some Curd-Onion Raitha or Vegetable Salad or simply pair it up with hard-boiled eggs and there you are with a wonderful & wholesome Rice Dish with a fresh note of Mint.


For more BIRIYANI & PULAO RECIPES, Click here...


Cuisine - Indian
Course - Main
Spice Level  - Low - Medium
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 10-15 Minutes
Soaking Time - 15 - 20 Minutes
Cooking Time - 20 - 30 Minutes 

 

For RECIPES WITH MINT LEAVES, Click here...

HOW TO COOK VEGETABLE MINT PULAO

MINT PULAO

INGREDIENTS:

For Mint Pulao:

Basmati Rice - 2 Cups
Carrot - 1/2 Cup
Beans - 1/4 Cup
Green Peas - 1/4 Cup
Potato - Few Pieces
Onions - 1 No.
Turmeric Powder - 1/4 Teaspoon
Mint Leaves - few
Coriander Leaves - few
Coconut Milk - 1 Cup
Water - 2 Cups
Salt - To Taste
Ghee - 1 Tablespoon

 

For a detailed Recipe on HOW TO MAKE COCONUT MILK, Click here...

For Mint Paste:

 

For Coconut Paste:

Coconut - 1/4 Cup
Fennel Seeds - 1 Teaspoon
Green Chillies - 2 No's.
Garlic - 7-8 Cloves
Ginger -1" Piece

Spices:

Ghee - 3 Tablespoons
Cinnamon (1") - 2 Sticks.
Cloves - 5-6 No's.
Cardamoms - 3 -4 Pods.
Bay Leaves - 2 Leaves

MINT PULAO

PREPARATION:

• Wash the Basmati rice until the water runs clear.
• Soak the rice for 20 minutes.
• Boil the water and keep it aside.
• Peel and dice Carrots & Potatoes into small Cubes, Cut Beans into 1/2" long pieces & keep it aside. 
• Wash and drain the Green Peas.
• Grind the ingredients mentioned under 'For Coconut Paste' into a fine paste.
• Grind the ingredients mentioned under 'For Mint Paste', just before sautéing it.
  

METHOD:

HOW TO MAKE MINT PULAO: 

MINT PULAO

• Heat Ghee in a pan, fry the ingredients mentioned under 'Spices' on a very low flame until aromatic.
• Add finely chopped Onions and sauté until onions turn translucent.
• Add the turmeric powder and fry it on a very low flame for a few seconds.
  
• Then, add the ground Coconut Paste and sauté until the raw flavour goes, and it turns fragrant.
• Now, add in the Mint Paste and sauté it on a low flame for about 2-3 minutes, or until the raw flavour goes.
  
• Add in the chopped Vegetables and give a quick stir.
• Drain the soaked Rice and add it to the above.
• Fry this for about 5-7 minutes on a very low flame.
• Pour in the Coconut Milk, boiled Water, Salt and mix well.
• Allow it to boil.
• Add finely chopped Mint & Coriander Leaves.
• Cover the pan and cook the rice on a low flame until the water is totally absorbed, and the rice is well cooked.
• Allow it to cool for a few minutes.
• Add the remaining 1 Tablespoon of Ghee to the cooked Mint Pulao and fluff it up.
• Serve Mint Pulao with Curd-Onion Raitha along with any kind of vegetarian or non-vegetarian curries.
  

MINT PULAO

NOTES:

• I have used  Basmati Rice in this recipe. Can use Chinigura Rice/Jeeraka Samba(Kaima)* rice for this dish.
• Can substitute half the amount of Ghee with Oil.
• Add ample of Mint Leaves for extra note of flavour.
  
• Adjust the number of Green Chillies to suit your spice preference.
• I have added both Ground Coconut Paste & Coconut milk to cook this Mint Pulao.
• If you do not prefer to add Coconut Paste, avoid Coconut & grind the other ingredients into a fine paste and follow the process.
• I love to keep Mint Pulao green, the trick is to add a hint of Sugar and Lemon while grinding the paste.  
• And keep in my mind that as soon as you grind it, you need to sauté it immediately, which also helps you to retain the green colour in the dish.