KAPPA/TAPIOCA PUZHUNGIYATHU WITH MULAGU CHALICHATHU

INGREDIENTS :

For Mulagu Chalichathu/ Pound Chillies :

METHOD :

MAGGI - SOUPY CURRY NOODLES

INGREDIENTS :

METHOD :

• Pound Garlic and Bird's Eye Chillies using a Mortar and Pestle (can blend them coarsely in a mixer).
• Heat Oil in a pan and saute the ground mix on a low flame until fragrant.
• Add the tastemaker and saute for a while.
• Add Light Soy Sauce and mix well.
• Now add shredded Chicken Pieces and Mushroom and saute for a while, until the chicken changes its colour.
• Pour water or chicken stock and leave it to boil.
• Taste the broth and add salt if necessary.
• Now add the noodles and give a quick stir.
• Allow the noodles to cook on a high flame for about 2-3 minutes.
• Tip the egg into the soup and leave it undisturbed until it cooks.
• Turn off the heat and add shredded Cabbage & Greens.
• Garnish Maggi Soupy Curry Noodles with Spring Onions, Fried Onions and serve hot.

NOTES :

• As this recipe is a bit soupy, I have added more water than mentioned in the pack.
• I have not added eggs in this recipe.  Can add them as poached, or just drop the eggs in the soup, stir it and leave them until they are cooked. Can serve them as boiled eggs along with the bowl of soup
• Can use any type of mushroom, if using Enoki Mushrooms add them in the hot soup as a garnish.

KASHMIRI PULAO RECIPE

KASHMIRI PULAO RECIPE

INGREDIENTS :

Spices :

METHOD :

• Wash and soak Basmati Rice for 30 minutes.
• Soak Saffron strands in 1 Tbspn of warm milk.
• Blanch the Almonds and chop them.
• Boil 3 cups of water and keep it aside.
• Heat Ghee in a pan, add all the ingredients mentioned under 'spices' and fry them on a low flame for few minutes.
• Saute Onions and Green Chillies until onions turn translucent.
• Add freshly ground Dry Ginger Powder and Fennel Powder & give a quick stir.
• Add the Basmati Rice, Saffron soaked milk, Cream & mix well.
• Pour water and salt, stir and cover the pan.
• Leave this on a low flame until the rice is cooked.
• Meanwhile, fry the sliced onions in ghee/oil with a dash of salt until crisp and caramelized.
• Remove and drain them on a paper towel.
• In the remaining ghee fry the dry fruits and nuts.
• When the rice is cooked, fluff it up slowly.  Care should be taken not to break the rice.
• Garnish Kashmiri Pulao with caramelized onions, fried dry fruits and nuts.
• Serve Kashmiri Pulao hot with any spicy curry of your choice.

NOTES :

• Soak the rice at-least for 20-30 minutes.
• Adjust the amount of water according to the required measurement.
• Can add any preferred dry fruits and nuts of your choice.
• Can also add fresh fruits like small pieces of apple, pineapple and pomegranate.
• If adding fresh fruits, garnish them just before serving.
• Adding freshly ground dry ginger powder and fennel powder gives more flavour to the pulao.
• Can add thick milk instead of cream.
• Can cook the Kashmiri Pulao in a pressure cooker too, if so leave in high flame for a whistle and leave it on a low flame for 10-12 minutes.
• I cooked this in a Microwave.  Sauteed and mixed all the ingredients on a stove top in a  pan, then transferred it into a microwave-safe bowl and cooked on Micro Power High for 15-20 minutes.
• Keep the lid closed while cooking the rice, this will lock the flavours.
• Just fluff the Kashmiri Pulao with a fork slowly without breaking the rice, just before garnishing.

KARIMEEN THILAPPICHATHU

     Meen Thilappichathu is a common fish preparation of Central Kerala especially Cochin. This is a simple and light Fish Curry unique to Gods Own Country. This dish is, fish cooked in a spicy and tangy mix. You can use any kind of fish for this recipe. I have used Karimeen/pearl Spot Fish in this recipe. Thilappichathu' means 'boil' in Malayalam.
    These recipes have a special place in our In-Laws place, as they are from Cochin.  I learnt this from my MIL, who has a great hand on it. Her mother's fish curries were so tasty and authentic that the taste lingers in my memories always.  She was a great cook, who can cook as a single person for a big banquet.  And her style of cooking was awesome.  My husband always says, make Meen curry as spicy and red as Ammoomas Curry.  Her curries would be so spicy, red and all the more perfectly cooked to suit every bodies taste.  She uses Kashmiri Chilli Powder and normal Red Chilli powder combo for the curries.  We have named Kashmiri Chilli Powder as 'Ammoomas Mulagu Podi' (Grand mothers' Chilli Powder) in our household as she used to pack a big batch of this Chilli Powder along with other delicacies whenever we visit Cochin.
     I have used Karimeen (Pearl Spot Fish) in this recipe. This recipe would be an absolute treat to people who love Karimeen. I have added tomatoes and vinegar for the tanginess of the Curry.  Karimeen Thilappichathu tastes good with Red Matta Rice/ Kerala Rice, goes well with Chapatis too.


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

Cuisine - Kerala (India)
Course - Side Dish
Recipe Type - Curry
Spice Level - Medium-High
Difficulty - Easy
Serves - 3-4
Author - SM

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

For more SEAFOOD RECIPES, Click here... 

HOW TO COOK KARIMEEN THILAPPICHATHU

KARIMEEN THILAPPICHATHU

INGREDIENTS :

METHOD :

• Clean the fish and make shallow cuts over it. Can use sliced pieces too.
• Heat Coconut Oil in a pan or in an earthen pot.
• Saute Onions, Curry leaves, Ginger, Garlic and Green Chillies until onions turn translucent.
• Add Turmeric Powder and Red Chilli Powder and fry for few seconds (It should not burn or change colour)
• Immediately add chopped Tomatoes and mix well.
• Leave this mix in low flame for few minutes until the raw flavour goes and oil separate.
• Add pre-soaked Cambodge, water and salt. Allow it to boil on a low flame.
• Now add fish to the above and cook until the fish is cooked.
• If adding Vinegar add at this stage. (optional)
• Leave it in low flame for few minutes.
• Switch off the fire.  
• Pour few drops of coconut oil over the dish.
• Garnish Karimeen Thilappichathu with fresh curry leaves and serve hot.
• Can serve with rice or chapati.

Notes :

• Can substitute Tomatoes with Cambodge(Kudam Puli) for the tangy taste.
• I have added vinegar to my curry, as the tomatoes we get here are not sour.
• If you prefer more tanginess in the curry, add any two tangy items of your choice.
• Use any fish of your choice for this recipe.

KOLA URUNDAI KUZHAMBU

    Kola Urundai Kuzhambu recipe is a continuation of my older post - Meat Balls Recipe - Mutton Kola Urundai.  As said it is one of the most sought over Chettinad dish world wide.  The taste of the dish marks its popularity. Kola Urundai Kuzhambu is made with minced lamb combined with spices and made into Meat Balls. Then they are added to a spicy coconut milk based curry.  Fried Meat Balls can be served as an appetizer or can be added into the Curry(do not fry the Meat Balls while adding them into the Curry).  Both ways they taste good.
      I usually cook Ghee rice or Peas Pulao along with Kola Urundai Kuzhambu/Meat Balls Curry.  The spicy and tanginess of the Curry goes hand-in-hand with it. I usually add potatoes cut into thin rounds to the curry.  My Husband and Kids are ardent lovers of potatoes, especially along with Meat/Chicken gravies.  According to them, how can anybody make Non-veg curries without potatoes!!!
      Meat Ball Curry is a good accompaniment with Idli, Dosa, Idiyappam, Appam, Chapatis or Rotis.  Goes well with plain Steamed Rice, Basmati Rice, Green Peas Pulao, Malabar Ghee Rice, Biriyani etc.,


Cuisine - Chettinad (Tamil Nadu, South India)
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 3-4
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 45 Minutes - 1 Hour

HOW TO MAKE KOLA URUNDAI KUZHAMBU

INGREDIENTS :

For Kola Urundai Kuzhambu:

Spice Powders:

Spices :

METHOD :

• Make Kola Urundai /Meat Balls as per the recipe and keep them aside (Do not fry them)
• Heat Oil in a pan and splutter all the ingredients mentioned under 'Spices'.
• Saute finely chopped Onions and Curry leaves in it.
• When Onions turn translucent, add in ginger-garlic paste and saute until raw flavour goes.
• Add the ingredients mentioned under 'Spice Powders' to the above and fry on a very low flame for few minutes.
• Add Green Chillies and chopped Tomatoes into it and saute until tomatoes become soft and oil separates from the mix.
• Sprinkle some water and leave it on a low flame for few minutes.
• Add Potatoes cut into thin rounds to the above.  Add some water and mix well.
• Allow it to cook.
• Pour in the Tamarind extract, salt and allow it to boil.
• Pour the Thin Coconut Milk first and mix well.  Leave this to boil on a low flame, stirring occasionally.
• Gradually drop Meat Balls/Kola Urundai one at a time into the curry.
• Allow the Meat Balls/Kola Urundai to get cooked, flipping it slowly once or gently stir the pan.
• This is to avoid Meat balls breaking up in the gravy. 
• Now add the Thick Coconut Milk and stir the pan until everything is well combined.
• Leave it on a very low flame for few more minutes. 
• Garnish Kola Urundai Kuzhambu with Coriander Leaves.
• Serve Kola Urundai Kuzhambu hot with any dish of your preference.

NOTES :

• Adjust the spices according to your preference.
• If the Tomatoes are sour enough, adding Tamarind is purely optional.
• Can also add ground coconut paste instead of coconut milk.
• As the meat balls are sauteed and then ground, they take very less time to cook in the gravy.
• Care should be taken not to break the Meat Balls while cooking them.
• Flip them gently if needed or just stir the pan.
• Adding Potatoes to the curry is totally optional.
• While using the Meat Balls for the Curry - Do not fry the Meat Balls/Kola Urundai.