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Beef Roast - Kerala Kallu Shappu Style
Meen/Fish Pollichathu
Meen Vevichathu/Mulakittathu -Kerala Style Red Fish Curry
Kerala Fish Curry
Chemmeen/Prawns Varattiyathu

Chemmeen/Prawns Ularthiyathu
Kozhuva Meen/Anchovies Fry
Karimeen Thilappichathu
Fried Anchovies

PRAWN ROAST - KERALA KALLU SHAPPU STYLE

     This Prawn Roast Recipe is a dry side dish prepared in a typical Kerala Kallu Shappu/Toddy Shop style. Spicy and flavour filled Prawns are slow cooked until they are well coated with the spices. Prawn Roast or Chemmeen Roast is a sinfully spicy and succulent Prawn recipe roasted in ample of Coconut Oil for an authentic Nadan flavour. Fried Curry Leaves enhance the flavour and gives a wonderful aroma to the dish. Prawn Roast is one common dish served in a Kallu Shappu/Toddy Shop in Kerala. Prawn Roast can also be served as an appetizer. Thengin Kallum(Toddy) spicy Prawn Roastum is one best way to devour up the delicacies in a Kallu Shappu.
     Toddy Shops commonly called as Kallu Shappu in Malayalam have an ambience unique to themselves. But in recent years the local Kallu Shappu has taken a wonderful transformation as just not a place for Kallu, but also for a Thani Nadan Bakshanam. Their kitchen has taken a brand new arena, catering wide range of local delicacies, mostly Non-Vegetarian dishes. Focused in the realm of seafood, with Seafood menu for which Kerala and its Long coastline is quite synonymous for.
     Current day Kallu Shappu knocks off the age-old look and atmosphere which was earlier a squalid shack serving local hooch. Even they have air-conditioned private rooms, but what really stands out is their kitchen. The Kallu Shappu I visited had cooks who are housewives adorned in 'Nighties'(When I say NIGHTIES, they are not the sexy skimpy lingerie type. This one is kind of recently popular, so-called Stately(Kerala's own) Dress - a cotton Maxi like dress recently found the way into Indian women's wardrobe in last few years) are busy in the kitchen preparing various fish & seafood curries in Brass/Indolium Urulis.
     The alluring and appetizing aroma wafting from the massive vats emanates into an ebb and flow into the nostrils of the patron's kindling their appetite. Though the menu caters a wide range of Seafood delicacies, they also have God's Own Countries, must have speciality - BEEF, followed by Chicken and Duck recipes. But the classic style of ordering in a Kallu Shappu is to start with a Fish dish along with a side of Kappa Puzhungiyathu(Steamed Tapiocas). The tapioca comes particularly handy when you come to the dregs of the Red & Fiery Fish Curry(Meen Mulagittathu). I believe that this combination is made for each other. Combine various other dishes like Chemmeen Roast, Karimeen Pollichathu, Beef Roast, Duck Curry along with Puttu/Appam. Ya ya and don't forget to order a decent dose of Thengin Kallu/Toddy.

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

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

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

HOW TO COOK PRAWN ROAST/CHEMMEEN ROAST KERALA KALLU SHAPPU STYLE

INGREDIENTS :

To Marinate :

Prawns - 1/2 Kg
Ginger Garlic Paste - 1 Tspn
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Salt - To Taste

For Shallow Frying :

Coconut Oil - 3 Tbspns.
Curry Leaves - 2 Sprigs.

For Sautéing :

Onions - 3 Nos.
Curry Leaves - 2 Sprigs
Green Chillies - 3 Nos.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Roasted Fennel Powder - 1/4 Tspn
Pepper Powder - 1/2 Tspn
Tamarind Paste - 1/4 Tspn
Coconut Oil - 2 Tbspns.
Salt - To taste

METHOD :

Marinate the Prawns with the ingredients mentioned under 'To Marinate' and leave it aside for 15-20 minutes.
Heat Coconut oil in a pan and fry curry leaves in it. Remove and keep it aside
Shallow fry the marinated Prawns in Coconut Oil.
When Prawns are done, remove from oil and spread them on a paper towel.
Alternatively, you can cook these Marinated prawns with a little bit of water until 1/2 cooked.
Heat Oil in a Pan, Sauté Onions and Green Chillies until onions turn translucent.
Add Turmeric powder, Red Chilli powder, Fennel Powder and Pepper Powder to the above and fry for a few minutes.
Add the Tamarind Paste and sprinkle some water to the mixture.
Leave this mixture on a very low flame until the raw flavour goes.
Add in the fried Prawns and mix well.
Leave this on a low flame, mixing frequently until the Prawns become dry and well coated with the masalas.
Serve hot with Fried Curry leaves sprinkled over it.
Can serve Kallu shappu style Prawn Roast as an Appetizer.
Prawns Roast/Chemmeen Roast goes well with Steamed Rice or along with Vegetarian or Non-Vegetarian Curries.
This Spicy Prawn Roast goes well with Rice Dishes, Biriyanis & Pulaos.
Prawn Roast/Chemmeen Roast goes well with Appam, Puttu, Parotta, Chapatis etc.,

NOTES :

Using Coconut Oil gives the authentic taste to the dish. Can use any other cooking oil too.
Marinated Prawns can be shallow fried in Coconut Oil, or alternatively, you can cook these Marinated prawns with a bit of water until 1/2 cooked.
Sauté the ingredients with the remaining Oil used for shallow frying the prawns.
Can add thinly sliced Coconut pieces in this Prawn Roast/Chemmeen Roast Recipe.
Dry roast the Fennel seeds on a very low flame and powder it.
Adding Tamarind to the recipe is purely optional.

FEW OTHER KALLU SHAPPU GRUBS:

Beef Roast - Kerala Kallu Shappu Style
Meen/Fish Pollichathu
Meen Vevichathu/Mulakittathu -Kerala Style Red Fish Curry
Kerala Fish Curry
Chemmeen/Prawns Varattiyathu

Chemmeen/Prawns Ularthiyathu
Kozhuva Meen/Anchovies Fry
Karimeen Thilappichathu
Fried Anchovies

CHILLI BEEF - BEEF 65

       Beef can be widely acclaimed as a culinary hypocrisy of every Malayali. The unwritten tale of Spicy Beef Roast and scrumptious Parotta has become the part and parcel of Malayali Cuisine, which could be clearly understood only if you are a fan of Beef. It has become one of the staples of a Malayali household and eateries in Kerala that you can find this food in the nook and corners of every city in Kerala.
The recent ban of Beef in India has turned heads as many would have probably never associated India with Beef. Then for sure, they would have never heard of a Malayalis obsession for this meat. Kerala - Gods Own Country loves Beef in every form. Kerala Beef Fry/Roast is a legendary dish with a delicious aroma leaving hints of Coconut, Roasted Spices, Chillies and Curry Leaves in it. Least to mention the aroma wafting out of the dish undoubtedly from the Coconut Oil in which it is traditionally cooked. All these elevates the dish to a level higher of taste and flavour, but I would say if you have to get the real taste of it, try it in small eateries or Thattu Kada(Roadside Shops).
     Along with other Beef Recipes, Beef 65/Chilli Beef has taken the show with its succulent and crispy texture. It serves as an entrée(starter) or even as a quick snack. It is prepared by using pre-cooked and marinated boneless Beef pieces. It is usually served with Sliced Onions and Lemon wedges. This Beef 65/Chilli Beef is a recipe similar to the most popular Chicken 65, repertoire Vegetarian variants like "Paneer 65" or "Gobi(Cauliflower) 65" are also prevalent.
       Beef 65/Chilli Beef serves as a classic Fry with minimal ingredients. The flavour of the dish can be attributed to Red Chilly Powder but the rest of the ingredients for the recipe can vary. Some flavour it with Garam Masala, add fried Curry Leaves etc., to add an extra note to this dish.

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

Cuisine - South India
Course - Appetizer / Starter
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 15-20 Minutes
Marination Time - Overnight / 3-4 Hours
Cooking Time - 20 - 30 Minutes

For more Recipes with BEEF, Click here...

HOW TO COOK CHILLI BEEF - BEEF 65

INGREDIENTS :

To Cook

Beef - 500 Gms
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Salt - To Taste
Curd/Yoghurt - 1/4 Cup
Water - 1/2 Cup

To Marinate :

Ginger Garlic Paste - 2 Tbspn
Kashmiri Chilli Powder - 1 Tspn
Red Food Colour - (Optional)
Corn flour- 3-4 Tbspn
Monosodium Glutamate(Aji-no-moto) - a Pinch (Optional)
Egg- 1
Salt - To Taste
Black Salt - 1/4 Tspn
Lemon Juice - 2-3 Tspns

To Fry :

Oil

To Garnish :

Onion Slices
Lemon wedges

METHOD:

Clean and cut the Beef into small cubes.
Wash the Beef pieces until the water runs clear.
Allow it to dry in a colander.
Add all the ingredients mentioned under 'To Cook' in a pressure cooker.
Cook for 3 Whistles on a high flame, lower the flame and cook for other 5-6 whistles.
Once cooked Mix all the ingredients mentioned under 'To Marinate'.
Add the pre-cooked Beef Pieces to the Marinade and mix well.
Leave the marinated Beef for at least 3-4 hour or overnight in the refrigerator.
Heat cooking oil and deep fry the marinated Beef pieces in small batches until they are well cooked and the sizzling stops on a medium-high flame.
Remove the fried Chilli Beef/Beef 65 and allow it to drain on a paper towel.
Serve Chilli Beef/Beef 65 hot as a starter or as any side dish for your preferred dish.

NOTES :

Tender meat cooks soon. Adjust the cooking time accordingly.
The given timing to cook the Beef in Pressure Cooker suits well for the type of meat I get here in Malaysia.
Make sure there is no water while marinating the Beef pieces.
Adding MSG(Aji-no-moto) and Red food colour to the marinade is totally optional.
Adjust the amount of spiciness to your preference.
Kashmiri Chilli Powder is less hot and gives a red colour to the dish even without adding Food Colour.
I have not used food colouring in the recipe.
Longer marination time ensures soft and succulent fried Beef 65/Chilli Beef.

A QUICK TIP :

Use raw papaya to tenderize the meat. It is a natural 'MEAT TENDERIZER'.
Raw papaya contains an enzyme called Papain. The connective tissue in the meat breaks down when it comes in contact with Papain. Papaya is one of the preferred tenderizers for red meats (Lamb, Mutton & Beef).
Use a few pieces of Raw Papaya while cooking the meat. This will tenderize the meat, making it more soft and succulent, without changing its taste and flavour.
Yoghurt (Curd), Lime Juice, Vinegar, Soda-bi-carbonate all have softening and tenderizing effects on Red Meats.

FEW OTHER KALLU SHAPPU GRUBS:

Beef Roast - Kerala Kallu Shappu Style
Meen/Fish Pollichathu
Meen Vevichathu/Mulakittathu -Kerala Style Red Fish Curry
Kerala Fish Curry
Chemmeen/Prawns Varattiyathu

Chemmeen/Prawns Ularthiyathu
Kozhuva Meen/Anchovies Fry
Karimeen Thilappichathu
Fried Anchovies

KAPPAYUM IRACHIYUM ULARTHIYATHU - KERALA STYLE BEEF & TAPIOCA STIR-FRY

Beef & Tapioca are two loves of any Keralite. Their love for the ingredients are self-proclaimed and have a wonderful number of dishes prepared with the same. A combination of a starchy Vegetable, particularly tuberous roots along with Meat is quid pro quo. The fatty essence from the meat is naturally absorbed by the root giving an extraordinary taste and flavour to the dish. And this "Kappayum Irachiyum Ularthiyathu" is of no excuse from the fact.

This is my husband's favourite dish and most of the weekends we end up buying Tapiocas. If there is a stock of Beef in my freezer then, this combo is sure to pop-up. With all exaggerated exclamations proclaiming his love for this Kappayum Beefum, he tries to trick us to get tempted with the dish. He has an utter skill of doing this, adding the words, spicy, hot, when you eat it along with flaky Parotta etc., & etc., What I enjoy the most about the dish, is when he devours it with undiluted devotion. I just get carried off looking at his contentment.

They sell Tapiocas, freshly harvested from the farms on roadsides. Those tapiocas are always starchy and of perfect texture when cooked. I always wonder about the perfect Tapiocas we get around in our area. Perfectly cooked Tapiocas yield you perfectly textured Kappayum Irachiyum. While cooking 'Kappayum Irachiyum Ularthiyathu', the Tapioca and Beef should be cooked separately. The reason is both have varied cooking time. Once cooked both Tapioca & Beef are combined and cooked on a low heat until each piece is well coated with the masala. For perfect Kappayum Irachiyum, Tapiocas shouldn't be overcooked or mushy which will totally spoil the look and texture of the dish. Kappayum Irachichiyum Ularthiyathu goes well with Malabar Parotta/Chapati/Steamed Rice. It can also be served along with Bread.

For more Recipes with BEEF, Click here...

Cuisine - Kerala
Course - Main Course/Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 4- 6
Author - SM

Preparation Time - 20-30 Minutes
Marination Time - 20-30 Minutes
Cooking Time - 45 Minutes - 1 Hour.

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

KAPPAYUM IRACHIYUM ULARTHIYATHU - KERALA STYLE BEEF & TAPIOCA STIR-FRY

INGREDIENTS :

To Cook Tapioca :

Tapioca - 1/2 kg

Turmeric Powder - 1/2 Tspn (optional)

Water - Until it covers the Tapioca pieces

Salt - to taste

To Marinate & Cook Beef :

Beef /Mutton - 500 Gms
Shallots - 20 Nos.
Tomato - 1 -2 Nos.
Ginger - Garlic Paste - 1 Tbspn
Green Chillies - 2 -3 Nos.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder- 1 Tspn
Coriander Seeds Powder - 1 Tspn
Vinegar/Curd - 2 Tbspn
Curry leaves- 1 Sprig
Salt - To Taste

For Kappayum Irachiyum Ularthiyathu :

Mustard Seeds - 1 Tspn
Dry Red Chillies - 2 Nos.
Curry Leaves - 2 Sprig
Onion - 2 Nos.
Turmeric Powder - 1/4 Tspn
Kashmiri Chilli Powder - 11/2 Tspn
Coriander Powder - 11/2 Tspn
Garam Masala Powder - 1/2Tspn(Optional)
Pepper Powder - 1/2 Tspn
Cumin Powder - 1/4 TspnFennel Powder - 1/4 Tspn
Salt - To Taste
Coconut Oil - 1 Tbspn.

For Garnishing :

Coriander Leaves - Few

METHOD :

To Boil Tapioca :

Peel the Tapioca and wash it.
Then cut it into pieces of the desired size.
Wash it well until the water is clear.
Boil tapioca in water by adding salt and turmeric powder.
Cook until the pieces are soft.
Drain and discard the water.

To Marinate & cook Beef :

Clean, Wash and Cut Beef/Mutton into small cubes. Drain the washed Beef/Mutton pieces in a colander.
Pound the Shallots coarsely.
Chop the Tomatoes and keep it aside.
Marinate the Beef with all the ingredients mentioned under "To marinate" along with pounded Shallots and chopped Tomatoes.
Leave this aside for about 20-30 Minutes.
Add enough water and cook the Beef/Mutton in a pressure cooker or in a saucepan.
Cook until the meat turns soft and succulent.
Once the meat is cooked, see if there is any extra water left along with the meat.
Allow it to cook on a low flame stirring occasionally until it dries up.
Switch off the flame and keep it aside.

For Kappayum Irachiyum Ularthiyathu :

Dry Roast Fennel Seeds on a low flame until it splutters and turns aromatic.
Dry Roast the Fenugreek Seeds on a low flame until it splutters and turns aromatic.
Grind the above spices into a fine powder and keep it aside.
Meanwhile, heat Coconut Oil in a pan.
Splutter Mustard Seeds, Dry Red Chillies and Curry Leaves.
Saute finely chopped Onions, until Onion turns translucent.
Reduce the flame to low, add Turmeric Powder, Kashmiri Chilli Powder, Coriander Powder, Garam Masala Powder and give a quick stir.
Fry this on a very low flame, until the raw flavour goes.
Sprinkle some water, if necessary and cook until Oil separates from the masala.
Add cooked Beef pieces and mix well.
Cook this on a low flame for few minutes.
Add a few pieces of Cooked Tapiocas and gently mix it along with the above ingredients.
Sprinkle the Pepper Powder, powdered Fennel & Fenugreek Powder and give a quick stir.
Cook Kappayum Irachiyum on a low flame for about 2-3 minutes until each piece is well coated with the masala.
Adjust the Salt to suit your taste preference.
Garnish Kappayum Irachichiyum Ularthiyathu with finely chopped Coriander Leaves.
Serve Kappayum Irachichiyum Ularthiyathu as such or along with Malabar Parotta/Chapati/Steamed Rice.
It can also be served along with Bread.

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

NOTES :

Cook Tapioca with enough water and discard the excess water.
I have cooked the Beef in a Pressure Cooker.
I have used Vinegar to soften the meat.
Adjust the spice level according to your taste preference.
Kashmiri Chilli Powder gives a nice red colour to the dish without being too spicy.
I have used Kashmiri Chilli Powder & regular Red Chilli Powder in the recipe.
If you are using regular Chilli Powder alone, adjust accordingly
Coconut Oil gives an authentic flavour to the dish, can substitute it with any other Vegetable Oil.

________________________________________________________________________________

Important : Food Safety

Tapioca naturally produces cyanide*, which is poisonous to humans; however, the cyanide may be removed during processing.
So peel and wash it thoroughly with enough water.
Also, can soak them in water overnight and then discard the water and wash them again before cooking.
Cook Tapioca with enough water to cover them, and then discard the water once it is cooked.
These steps ensure that the little amount of toxin present in it are removed.

*Cyanogenic glycosides present in tapioca, releases hydrogen cyanide during enzymatic hydrolysis by beta-glucosidase. These are transformed within humans and animals after the plant tissue has been macerated

MEEN VEVICHATHU / MULAKITTATHU - KERALA STYLE RED FISH CURRY

     "Meen Mulakittathu" or "Meen Vevichathu" is typically a Kerala style fish curry in a fiery red chilly base. It is my husband's - 'one of the most favourite item'. The reason being its spicy, red in colour and reminds him of his Grandmothers Red Fish Curry. Whatever is the name of this curry - he says 'Ammoomas Red Fish Curry'. He carries a lot of reminiscent memories of the flavours, taste and particularly the colour of this wonderful curry.
     It is typically a Kottayam( a district in Kerala in a southern part of India) style Curry, where Fish is cooked with spices and Red Chilli Powder and specifically Cocum / Gamboge is added to the curry. Cocum(Kudampuli) gives a special note of flavour and tanginess to the curry. It tastes great with Kerala Rose Matta Rice, Kappa/Tapiaco Puzhungiyathu, Chakka Puzhukku etc., Give a try and I am sure you would fall in love with this curry.
This type of Fish Curry, a typical Kerala Style Curry is one common dish served in a Kerala Kallu Shappu/Toddy Shop. Due to the spiciness and fiery red colour it is one of the most sought after curry in a Kallu Shappu. Combine this spicy Meen Vevichathu/Mulakittathu along with Kappa Puzhungiyathu for an utter treat.
     Fish Curries as a default tastes best the next day, and if you have cooked them in an earthen ware then the taste would be unbeatable. Any fish variety can be used to cook this Fiery Red Curry, King Fish, Pomfret, Pearl spot, Shark all taste good in this curry. I have used White Pomfret in this curry.

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

Cuisine : Kerala (India)
Course : Side Dish
Recipe Type : Curry
Difficulty : Easy
Serves : 4-6
Author : SM

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

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

HOW TO COOK MEEN VEVICHATHU / MULAKITTATHU - KERALA STYLE RED FISH CURRY

INGREDIENTS:

Fish - 500 Grams
Shallots - 5-6 Nos.
Garlic - 2-3 cloves
Ginger - A Small Piece
Green Chillies - 2 Nos.
Turmeric Powder - 1/2 Teaspoon
Kashmiri Chilli Powder - 11/2 Tablespoon
Cocum/Gambodge/Kudampuli - 2 Pods
Coconut Oil - 2 Tablespoon
Mustard Seeds - 1/2 Teaspoon
Fenugreek Seeds - 1/4 Teaspoon + 1/4 Teaspoon
Curry Leaves - 1 Sprig
Salt - To Taste.

METHOD:

Clean the fish and draw 3-4 lines with a sharp knife all over the fish.
Soak Cocum Pods in Luke warm water for at least 10-15 Minutes.
Dry roast 1/4 Teaspoon of Fenugreek seed, until they splutter, crush them into a fine powder and leave it aside.
Crush Ginger and Garlic and keep it aside.
Heat Coconut Oil in an Earthen Pan, splutter Mustard seeds and 1/4 Teaspoon of Fenugreek Seeds.
Saute finely chopped Shallots, Green Chillies and Curry leaves until shallots turn translucent.
Add crushed Ginger & Garlic and saute well until the raw flavour goes.
Add Turmeric Powder and Kashmiri Chilli Powder to the above and fry for a while in a very low flame.
Add Cocum pods along with water and salt. Bring this to boil.
Reduce the flame and cook this curry until oil separates.
Add the fish to the Curry and leave it in low flame until the fish is well cooked on both sides.
Finally, sprinkle dry roasted Fenugreek seeds to the Curry and switch off the fire.
Cover the pan and leave this on stove top until you serve.

NOTES:

Any type of fish- small/big variety can be used for this recipe.
I have cooked this curry with white Pomfret, even fish pieces can be used for the purpose.
Adjust spices as per your taste and fish’s size.
Kashmiri Chilli Powder is comparatively less spicy but gives a fiery red colour.
I usually add 1/2 the amount of Red chilli powder + 1/2 Kashmiri Chilli Powder for a spicier version.
Using coconut oil gives an authentic taste to the curry.
This curry tastes great the next day.
Cooking in Earthen ware is healthy and gives an exquisite taste to the curry.

FEW OTHER KALLU SHAPPU GRUBS:

Beef Roast - Kerala Kallu Shappu Style
Meen/Fish Pollichathu
Meen Vevichathu/Mulakittathu -Kerala Style Red Fish Curry
Kerala Fish Curry
Chemmeen/Prawns Varattiyathu

Chemmeen/Prawns Ularthiyathu
Kozhuva Meen/Anchovies Fry
Karimeen Thilappichathu
Fried Anchovies