BEEF ROAST - KERALA KALLU SHAPPU STYLE

     The culture of Toddy shop, colloquially called 'KALLU SHAPPU', is inbound within Kerala's Cuisine.  Though sought out for its so-called speciality Kallu/Toddy, it is also noteworthy for its typical Naadan Curries and Side dishes it caters.  Age-old shacks which can be seen in the lanes and outskirts of Kerala with self-advertised boards, saying KALLU KADA/TODDY SHOP is a favourite hang-out of the locality.  Small shacks or structures built with a simple outlook, plain floors with creaky wooden benches and tables where they serve their unique & traditional grubs.
    Along with the heady Toddy, comes along a long list of dishes.  Kappa Puzhungiyathu(Steamed Tapiocas), quite a variety of Fish Curries, Fish Fries, Meen Pollichathu, seafood specialties like Prawns/Shrimps, Mussels, Crab, Squid and least to mention, the Kerala favourite Beef Roast/Fry/Curry etc., Even recipes prepared with Tharavu(Duck) has its own place in their menu. A typical Bar Grub served in a Kallu Shappu has become a cuisine re-known on its own as Kallu Kada Specialties.
     Even Television Channels have gone to the extent of telecasting a show, showcasing various Toddy Shops in & around Kerala. The highlight of the show was the food served there.  The uniqueness of these dishes is that they are prepared in Thani Naadan Style where they lavishly use local spices and 'COCONUT OIL', which bring out the authentic taste and flavour of 'GODS OWN COUNTRY'.
Cuisine - Kerala
Course - Side Dish
Spice Level - High
Difficulty - Medium
Serves - 3-4
Author - SM

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


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

 

INGREDIENTS :

To Marinate :

Beef - 1/2 Kg
Ginger Garlic Paste - 1 Tspn
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Pepper Powder - 1 Tspn
Roasted Fennel Powder - 1/2 Tspn
Vinegar - 1 Tspn
Salt - To Taste

For Sauteing :

Onions - 3 Nos.
Curry Leaves - 2 Sprigs
Tomato - 1 No.
Green Chillies - 3 Nos.
Ginger Garlic Paste - 1 Tspn
Coconut bytes - 1/2 Cup (optional)
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Coriander Powder - 1/2 Tspn
Garam Masala - 1/4 Tspn
Roasted Fennel Powder - 1/4 Tspn
Pepper Powder - 1/4 Tspn
Fenugreek Seeds - 1/4 Tspn
Dry Chillies - 3-4 Nos.
Coconut Oil - 5 Tbspns.
Curry Leaves - few Sprigs
Salt - To taste

METHOD :

• Clean, Wash and Cut Beef into small cubes.
• Marinate the Beef pieces with the ingredients mentioned under 'To Marinate and leave it aside for 15-20 minutes. 
• Pressure Cook the Marinated Beef until soft and well cooked.
• Once cooked, allow the pressure to release.
• Dry roast Fennel seeds on a very low flame until they turn fragrant.
• Finely grind the roasted Fennel Powder and keep it aside.
• Heat Coconut oil in a pan and splutter Fenugreek Seeds, Dry Chillies and Curry Leaves. 
• Add Coconut Bytes and fry it on a very low flame for few minutes. 
• Saute Onions and Green Chillies until onions turn translucent. 
• Add Ginger-Garlic paste and fry for a while.  
• Add Turmeric powder, Red Chilli powder, Coriander powder, Garam Masala Powder, Fennel Powder and Pepper Powder to the above and fry for few minutes.
• Add finely chopped tomato and saute until the tomatoes turn soft. 
• Leave this mixture on a low flame until oil separates. 
• Add in the cooked Beef Pieces and mix well.  
• Leave this on a low flame, mixing frequently until the Beef becomes dry and coated well with the masalas. 
• Adjust the consistency of the Beef Roast to your preference.
• Finally, sprinkle the Roasted Fennel Seeds Powder and give a quick stir.
• Goes well with Appam, Puttu, Parotta, Chapatis, Idiyappam etc.,
• Beef Roast is the best accompaniment for Rice too.

NOTES :

• Using Coconut oil gives the authentic taste to the dish. Can use any other cooking oil too.
• Adding coconut bytes to the Beef Roast is truly optional.
• Dry roast the fennel seeds in a very low flame and powder them.

FEW OTHER KALLU SHAPPU GRUBS:

Kappa Puzhungiyathu
Kappa Ularthiyathu 

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

Nadan Fish Fry

CHICKEN IN SCRAMBLED EGG GRAVY

       Parottas taste best along with spicy Vegetarian or Non-Vegetarian curries.  Mutton or Chicken Chalna/Saalna is the best combination served mostly in restaurants. For a vegetarian combo Vegetable Kuruma suits the best along with Parottas.  But according to all of us at home, if it's Parotta - it would be Coimbatore famous - Burma Bhai's Parotta and his one and only Egg Masala.  It's a gravy where eggs are mixed into it.  He has two variations one just the Egg Masala, the other one is the same Egg Masala with Chicken in it.
      I came along with this recipe in a cooking show of late Chef Jacob Sahaya Kumar Aruni and it was called 'Tomato Vattichathu'.  When I tried it out I realized that it tasted more similar to Burma Bhai's Egg Masala, an Instant Chicken Gravy with scrambled eggs in it.  I have tried to replicate the curry with few changes. More than anybody else it was my husband who was thrilled by the recipe.  Whenever his craving for Burma Bhai's Parotta and Egg Masala hits, he would ask me to prepare this Gravy.
     This is a simple gravy which can be cooked within minutes. This subtly spiced gravy tastes great with Parottas, Chapati or any other Roti Varieties.  Serve this gravy hot and reheating wouldn't be a good idea.  So prepare what's necessary for a serving.

For PAROTTA/ROTI CANAI Recipe, Click here...

Cuisine - Indian
Recipe Type - Curry, Gravy
Course - Side Dish
Spicy Level  - Low- Medium
Difficulty - Medium
Serves - 3- 4
Author - SM

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

HOW TO COOK CHICKEN IN SCRAMBLED EGG GRAVY

 

INGREDIENTS :

Chicken - 250 Gms
Egg - 2-3 Nos.
Onion - 1 No.
Green Chillies - 3 Nos.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 11/2 Tspn
Tomatoes - 2-3 Nos.
Fennel Seeds - 1 Pinch
Curry Leaves - 1 Sprig
Oil - 2 Tbspns
Salt - To Taste

To Grind :

Coconut - 1 Cup
Garlic - 8-10 Cloves

To Garnish :

Coriander Leaves - few

METHOD :

• Heat Oil in a pan on a medium flame, Splutter Fennel Seeds and Curry Leaves.
• Add finely chopped Onions and Green Chillies.
• Saute them until Onions turn translucent.
• Add Turmeric Powder, Red Chilli Powder to the above and fry for a while on a very low flame.
• Add finely chopped Tomatoes and saute it until tomatoes are well cooked and oil separates from the masala.
• Add Chicken Pieces and give a quick stir.
• Sprinkle some water, if required.
• Cover and cook until the Chicken Pieces are done.
• Grind Coconut with Garlic Cloves into very fine & thick paste.
• Add this to the Masala along with Salt and mix well.
• Allow it to boil on a very low flame for few minutes or until the raw flavour goes.
• Beat the Eggs slightly and pour them into the masala.
• Scramble the Eggs in the masala stirring it continuously on a very low flame for 3-5 minutes.
• Garnish the gravy with chopped Coriander Leaves.
• Serve Chicken in Scrambled Egg Gravy Hot along with Parotta/Roti Canai or Chapatis.

 

NOTES :

• Do not add water while cooking Tomatoes.
• Grind the Coconut Paste with less water into a fine and thick paste.
• Slow cooking the masala on a very low flame enhances the flavour.
• When eggs are added into the masala it tends to give out some water.
• If preferred can add more eggs.
• Make sure it's scrambled finely on a low flame for 3-5 minutes.
• This is to ensure that any water in the masala is well absorbed and there is no raw flavour of the egg in the Gravy.
• This Gravy can be cooked without Chicken too.
• Adjust the amount of spices to your preference.
• Serve Chicken in Scrambled Egg Gravy hot and reheating wouldn't be a good idea.  
• So prepare what's necessary for a serving.

KADAI EGG MASALA

     Kadai Egg Masala is nothing but a rich gravy cooked and served in a utensil called Kadai/Wok.  Kadai/Karahi is a Deep, heavy-bottomed Circular pans used for cooking in India, Pakistan, Bangladesh and Nepal.  Slightly shallow pans of the same genre are found in other Southeast Asian countries. This method of cooking is most prevalent in North India and Pakistan. Whereas the Pakistani version of this dish does not add Capsicums, but North Indian version is loaded with Capsicums(Bell Peppers).  The flavour of Bell Peppers induces a wonderful taste to this traditional Kadai Masala.  Freshly ground spice powders enhance the overall flavour of the dish.

Simple Egg Recipes

     If you love easy and simple Egg recipes for Breakfast/Lunch/Dinner, you might like to try these quick, easy and simple egg curry recipes which go along with both Roti & Rice.

• Egg Masala

• Egg Kurma

• Egg Curry with Coconut Milk

• Chicken in Scrambled Egg Gravy

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

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


For more Recipes with EGG, Click here...

HOW TO COOK KADAI EGG MASALA 

KADAI EGG MASALA

 

INGREDIENTS :

For Kadai Egg Masala:

Egg - 6 Nos.
Onions - 2 Nos.
Ginger-Garlic Paste - 4 Tbspn
Green Chillies - 5-6 Nos.
Tomatoes - 3 Nos.
Turmeric Powder - 1 Tspn.
Oil/Ghee - 3 Tbspns.
Fenugreek Seeds - 1/2 Tspn
Cashew Nuts - 10-12 Nos.
Salt - To Taste
Sugar - 1/2 Tspn

 

For a detailed step-by-step process on HOW TO MAKE PERFECT HARD BOILED EGGS, Click here...

For Spice Powder :

Coriander Seeds - 1 Tbspn
Green Cardamom - 6-7 Nos.
Cloves - 6-7 Nos.
Peppercorn - 1/4 Tspn

To Garnish :

Coriander Leaves - Few
Kasuri Methi (Dried Fenugreek Leaves) - Few

METHOD :

• Dry roast all the ingredients mentioned under the 'for the spice powder' until fragrant on a low flame and keep it aside.
• Grind the dry roasted spices into a fine powder.
• Puree the Tomatoes and keep them aside.
• Hard boil the Eggs, Peel and cut the Eggs into halves or use full Eggs.
• Heat about 3 Tbspns of Oil/Ghee in a pan and shallow fry the boiled Eggs until the surface becomes slightly crispy.
• Once the Eggs turn into light golden brown in colour, remove them from the Oil and keep it aside.
• In the remaining Oil/Ghee in a pan, splutter Fenugreek seeds.
• Saute Ginger-Garlic paste until fragrant.
• Add finely chopped Onions and fry them until translucent.
• Add 1/2 the amount of ground Spice powder, Turmeric, Red Chilli Powder, slit Green Chillies and mix well.
• Add Tomato Puree along with a dash of Salt to the above Mix and give a quick stir.
• Leave this on a low flame until the raw flavour goes and oil separates from the curry.
• Add ground Cashew Paste & a dash of Sugar into the gravy and leave it on a low flame for few minutes.
• Now add shallow fried Egg along with Capsicum slices and cook for few more minutes.
• Finally, sprinkle the remaining freshly ground Spice Powder and give a quick stir.
• Leave this on a very low flame for few minutes or until the flavour of the Kadai Masala gets well infused into the Eggs.
• Garnish it with Coriander Leaves and Kasuri Methi.
• Serve Kadai Egg Masala hot with any type of rice dishes like Biriyanis & Pulaos or Steamed Rice, especially Steamed Basmati Rice.
• Kadai Egg Masala goes well with  Naan, Kulcha, Parathas, Chapatis, Malabar Parotta/Roti Canai etc.,
• I personally like to pair this Kadai Egg Masala with Vellayappam or Dosa.

NOTES :

• Can marinate the boiled Eggs with Turmeric, Red Chilli Powder, Coriander Powder and 2 Tbspns of Curd for 30 minutes and then shallow fry them.
• Dry roast the spices in order as I have mentioned in the list. (smaller spices tend to brown sooner) 
• Adding freshly ground Spice Powder gives an enhanced flavour to the dish.
• Adding Capsicum is optional.
• Adding Cashew Paste/Fresh Cream is purely optional.

CHICKEN TIKKA MASALA WITH OVEN GRILLED CHICKEN TIKKA

     When it comes to most popular North Indian Curries, Chicken Tikka Masala tops the list along with Murg Makhani & Kadai Murg. It is one of the most ordered side dishes in an Indian restaurant around the world. A classic Indian type of Curry which found its origin in Britain. Cooking & serving Classic dishes at home is always an art. Getting it perfected with a taste that equals to the ones served in a restaurant was my all-time target when it came to Side dishes like Murg Makhani, Kadai Murg and Chicken Tikka Masala.  Simple nuances to get the flavour, creamy & rich texture along with soft and succulent meat is the secret behind the perfection of such curries.  All the more we can easily customize to suit our palate, make it healthy and equally tasty.
     Authentic Chicken Tikka Masala is usually made with Chicken marinated in Yogurt & a wonderful combination of Spices, skewered and char-grilled in a Tandoor for incredible smoky flavours. For the sake of making this recipe much easier for us to make at home, I have grilled the Chicken Tikka in an Electric Oven while keeping those amazing flavours & texture intact. Boneless Chicken Pieces suits best for the recipe.  Marinating the Chicken pieces helps to keep the meat juicy, tender, soft and succulent.
     When it comes to Chicken Tikka Masala the gravy should be thick and creamy.  The base is prepared with a combination of pureed Onions and Tomatoes along with Spices.  Pureeing the Onions and Tomatoes gives a creamy rich texture & freshly ground spices gives a wonderful aroma to Chicken Tikka Masala.
     The authentic taste of Chicken Tikka Masala sprouts literally from the smoky flavour and the use of fresh ingredients & spices. Chicken Tikkas are basically cooked in a Tandoor before adding them into Chicken Tikka Masala, which gives a smoky flavour to the Curry.  When you alternate the method what you lack in the curry is the smoky flavour. To fake the smoky smell which gives an authentic taste and flavour to the Chicken Tikka Masala, I have given a method below...



Cuisine - North Indian, Pakistani
Course - Side Dish
Difficulty - Medium
Spice Level - Medium
Serves - 6
Author - SM

Preparation Time - 15-20 Minutes
Marination Time - 1 Hour /Overnight
Cooking Time -1 -11/2 Hours


For more CHICKEN Recipes, Click here ...

HOW TO COOK CHICKEN TIKKA MASALA WITH OVEN GRILLED CHICKEN TIKKA

FOR CHICKEN TIKKA :

For detailed recipe on HOW TO MAKE OVEN GRILLED CHICKEN TIKKA, Click here...

OVEN GRILLED CHICKEN TIKKA

INGREDIENTS :

For Chicken Tikka Masala :

Chicken Tikka Pieces - 500 Gms
Onions - 3 Nos.
Tomatoes - 3 Nos.
Ginger- Garlic Paste - 3 Tspns
Coriander Powder - 3 Tspns
Red Chilli Powder  - 2 Tspns
Spice Powder - 2 Tspns
Kasoori Methi - 2 Tbspns
Thick Yogurt (Curd) -  2 Tbspn
Oil - 3 Tbspns
Butter - 3 Tbspns
Salt - To taste
Sugar - 1 Tspn

For Spice Powder :

Fennel Seeds - 1/2 Tspn
Cloves - 6 Nos.
Bay Leaves - 2 Nos.
Cinnamon 1" piece - 2 Nos.
Green Cardamom - 3-4 Pods
Black Cardamom - 1 No.

Soak and Grind :

Almonds/ Cashew nut - 8-10 Nos.
Fresh Cream - 1 Tbspn

To Garnish :

Coriander Leaves - Few
Kasuri Methi - Few Strands
Fresh Cream - 2 Tbpsn (Optional)

METHOD :

• Dry roast the ingredients for the Spice Powder on a low flame until aromatic, except Green Cardamoms (add it while grinding). 
• Grind it into a fine powder.
• Soak Almonds/Cashew nuts in Warm Water for about 20-30 Minutes and grind it into a fine paste along with Fresh Cream.
• Cook Chicken Tikka in an Electric Oven and keep it aside.
• Grind Onions to a paste and puree the Tomatoes.
• Heat Oil and half of the Butter in a pan and saute the ground Onions & Ginger-Garlic paste until fragrant on a low flame.
• Add Tomato puree, Kasoori Methi, Yogurt/Curd and mix well. 
• Leave this on a low flame for few minutes until the raw flavour goes.
• Can add the leftover marinade from the Chicken at this stage.
• Add Red Chilli Powder, freshly ground Spice Powder, Coriander Powder and saute until oil separates from the gravy.
• Add Oven Grilled Chicken Tikkas to the Chicken Tikka Masala and leave it on a low flame for few minutes.
• Pour in the  Almond/Cashew & Fresh Cream Paste to the Chicken Tikka Masala and mix well.
• Leave this on a low flame for about 5-7 minutes.
• Cook until the Chicken Tikka Masala reaches the desired consistency.
• Adjust the consistency of the Curry to your preference.
• Melt the remaining Butter in another pan and pour it over the gravy.
• Garnish Chicken Tikka Masala with finely chopped Coriander Leaves and few strands of Kasuri Methi.
• Serve Chicken Tikka Masala hot.
• Chicken Tikka Masala can be served along with Biriyanis, Pulaos,  Ghee Rice/Nei Choru or just simply serve it with Steamed White Rice or Basmati Rice.
• Chicken Tikka Masala pairs well with Naan, Kulcha, Parotta/Roti and Chapatis, especially Maida(All-purpose Flour) Chapatis.

NOTES :

• Boneless Chicken Pieces suits well for the recipe.
• Marinating the chicken pieces for a longer time yields juicy and succulent meat in Chicken Tikka Masala.
• I have not used any food colouring. 
• If preferred can use few drops of reddish-orange food colouring to the Chicken Tikka Masala.
• Can adjust the amount of Red Chilli powder to suit your Spice Level.
• I have used Kashmiri Chilli Powder in the Gravy, which is less spicy and gives a bright red colour to the Chicken Tikka Masala.
• Can grind some Raisins/Dates along with onions for a sweeter taste. If doing so avoid adding sugar.
• If you prefer tanginess in the Curry, add few drops of lemon juice just before serving.
• If you don't have kasuri methi, can substitute it with 1/4 tspn of dry roasted and powdered fenugreek seeds. 

 

A QUICK TIP :

FOR A SMOKY TANDOOR FLAVOUR :

     When Chicken Tikka Masala is ready, make a small bowl shape with an aluminium foil with few Tspns of Oil or Butter and place it on top of the curry(floating).  Heat a Briquette of Charcoal on an open flame till red hot & gently drop the hot charcoal into the aluminium foil bowl and cover it immediately.  Also, cover the dish tightly.  Remove the aluminium foil just before serving and discard it. The curry would be infused with the smoky flavour.

Can try this method while cooking dishes like,
BUTTER CHICKEN/MURG MAKHANI
TANDOORI CHICKEN IN OVEN, 
OVEN GRILLED CHICKEN TIKKA
CHICKEN MANDI, 
KADAI CHICKEN/CHICKEN KARAHI,
CHICKEN TIKKA MASALA,
BIRIYANI etc.,

Royal Nawabi Egg Korma - Rich Awadhi Delight

Discover the Rich Flavours of Nawabi Egg Korma: A Royal Indian Delight

    When it comes to the quintessential curries of India, the Korma stands out as a regal choice. This indulgent dish, with its velvety texture and aromatic spices, is a true feast for the senses. Let’s dive into the world of Nawabi Egg Korma, a rich and creamy curry from Awadhi cuisine that is deeply rooted in Mughal culinary traditions. 

To Cook & Fry the Eggs:

ZAFRANI CHICKEN KORMA

     'Zafrani Chicken Korma/Mughlai Zafrani Murg' is a rich & delicious Curry from Mughlai Cuisine.  This Korma has another name Shadhiwala Chicken Korma, as it is one commonly served dish in most of the North Indian & Pakistani Wedding Banquets.  The richness of this Korma, with a unique flavour, taste and aroma appeal the taste buds instantly.  The name 'Zafrani' in a dish specially mentions that it is a special dish, mostly cooked in the imperial kitchens of the Mughal Empire, and was primarily named so because of the presence of the main ingredient Zafran i.e., Saffron. 
     Zafrani represents the cooking styles used in North India. In the South, we can find this type of cooking in Hyderabad, mainly cooked in the kitchens of Nizams and Nawabs. In the Deccan region, this classic dish is strongly influenced by Central Asian Cuisine. Zafrani Biriyani is yet another popular dish along with Zafrani Korma, a princely legacy of the Nizams of Hyderabad. A recipe with a flamboyant past, the opulence of this kind of recipes is that it has been bought forth through generations.  Along with the trade influence from Persia, Arabia & Turkey, locally unavailable ingredients became an addition in Royal Kitchens and Saffron still remains an ingredient of royal delicacy.  But today, it is mostly cooked in Daawats(Banquets) and in pre-wedding functions.
      Though this recipe calls for an extra number of ingredients, this Korma can be prepared easily within no time.  The silky texture of the Korma comes from the Onion & Nuts Paste mix and the combination of Curd/Yogurt whisked along with Spices.  Though it is a mildly spiced Curry, Kashmiri Chilli Powder used in Zafrani Korma gives the curry a vibrant colour. Addition of Saffron and Kewra Essence gives a wonderful aroma to the Curry. Like many other royal dishes, originally Zafrani Chicken Korma is also cooked on a slow wood fire. Korma cooked by open lid simmering technique called DUM-PUKTH on a very low flame so that Yoghurt/Curd doesn't curdle. But for our convenience, we can get it perfected by slow cooking the Korma in a pan using the same technique. Slow-cooking yields a rich and creamy Zafrani Chicken Korma with a perfectly cooked soft & succulent chicken pieces in a silky textured gravy.  This Zafrani Chicken Korma goes well with both Roti & Rice.
 

For more KORMA/KURMA Recipes, Click here...


Cuisine  -  Indian (North India), Pakistani
Course - Side Dish
Spice Level - Low
Difficulty - Medium
Serves - 4
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 30 - 45 Minutes

HOW TO COOK ZAFRANI CHICKEN KORMA

ZAFRANI CHICKEN KORMA

 

INGREDIENTS:

For Curd-Masala Paste:

Curd - 3 Tbspn
Green Chillies - 2 Nos.
Cumin Powder - 1 Tspn
Kashmiri Chilli Powder - 1 Tspn
Coriander Powder - 1 Tbspn

For Onion Paste:

Fried Onions - 1/2 Cup
Cashew Nuts - 5-6 Nos.
Almonds - 5-6 Nos.
Curd - 4 Tbspn
Saffron - 1 Pinch

For Spice Powder:

Nutmeg - 1/4 Piece
Mace - 1 Small Petal
Black Cardamom - 1 Pod
Green Cardamom - 3-4 Pods
Cinnamon - 1" Piece -  2 Sticks
Cloves - 2-3 Nos.
Fennel - 1 Tspn

For Zafrani Chicken Korma:

Chicken - 500 Gms
Ginger Garlic Paste - 2 Tbspn
Turmeric Powder - 1/4 Tspn
Salt - To Taste
Kewra Essence - 1/4 Tspn

To Splutter:

Oil - 2 Tbspn
Ghee - 2 Tbspn
Bay Leaf - 2 Nos.
Black Cardamom - 1 No.
Cinnamon - 1" Piece -  2 Sticks
Cloves - 2-3 Nos.

METHOD:

• Clean, Wash and drain the Chicken Pieces in a colander and keep it aside.
• Soak Almonds and Cashew Nuts in warm water for about 10 - 15 Minutes. 
• Soak Saffron strands in warm water/milk for 5-10 Minutes.
• Grind the ingredients mentioned under 'For Onion Paste', into a fine paste and keep it aside.
• Finely chop the Green Chillies and whisk it along with the ingredients mentioned under 'For Masala Paste'.
• Whisk the ingredients until it is well combined and keep it aside.
• Heat Oil & Ghee in a Pan, splutter the spices mentioned under 'To Splutter' on a low flame for few minutes.
• Add the Chicken Pieces to the above ingredients and pan sear the pieces until the colour changes.
• Pan sear the chicken pieces on a low flame.
• Next, add Ginger Garlic paste to the above along with a dash of Salt.
• Saute the Ginger Garlic Paste on a low flame until the raw flavour goes. 
• Now pour in the whisked Curd-Masala Paste and cook this on a low flame until chicken pieces are well cooked.
• Once the Chicken Pieces turn tender and cooked, pour in the Onion Paste.
• Cook this on a low flame for few minutes or until Oil separates from the Korma.
• Meanwhile, grind the ingredients mentioned under 'For Spice Powder' into a fine powder.
• Add this freshly ground Spice Powder to the curry and give a quick stir.
• Drizzle the Kewrs Essence and mix well.
• Cook the Zafrani Chicken Korma on a low flame until it reaches the desired consistency.
• Once cooked, switch off the flame and leave the pan on the stovetop undisturbed for about 20-30 minutes.
• Serve Zafrani Chicken Korma hot, garnished with finely chopped Coriander Leaves, julienned Ginger strips and few slivers of Almonds.

SERVING SUGGESTIONS: 

This Zafrani Chicken Korma can be served along with both ROTI & RICE :

 INDIAN BREADS:

• Naan, 
• Kulcha,
• Parotta,
• Chapati, 
• Paratha,
• Batura,
• Romali Roti,etc.,

RICE DISHES:

Can also serve Zafrani Chicken Korma with

• Biriyani,  
• Pulao,
• Malabar Ghee Rice/Nei Choru, 
• Steamed Basmati Rice.

NOTES :

• Pan searing the Chicken Pieces yields perfectly textures, soft, succulent and juicy Chicken pieces in the Korma.
• The Onion Paste and Curd-Masla Paste gives a silky texture to the Zafrani Korma.
• I have used Kashmiri Chilli Powder in this recipe which is the trick behind vibrant Korma.
• Can also use any other Red Chilli Powder, adjust accordingly.
• Zafrani Chicken Korma is a mildly spiced Curry.
• If you do not have fried Onions, can saute finely chopped onions on a low flame until it turns into golden brown in colour and then grind it along with other ingredients for the 'Onion Paste' mixture.
• Do not over-caramelize the onions or burn it, which will alter the taste of the Korma.

FISH TAWA FRY

     Fish Tawa Fry is nothing but a straightforward Fish Fry recipe marinated with spicy seasonings & then shallow fried in a Tawa - an Indian frying pan commonly used in Indian kitchens.  Fish Tawa Fry is a simple recipe prepared with marinated fish slices/whole fish and the name Tawa links to the wok/frying pan used to prepare the dish.
     A tawa is usually made from cast iron or aluminium. Tawa is used quite similarly to Woks in Asian cooking and is commonly used for stir-frying or shallow frying. They are also used to prepare all kinds of Indian flatbreads like Chapati, Paratha, Dosa, Omelette etc., Most of the Street food vendors use large Tawas to prepare most of their dishes.  We can see them skillfully preparing Kothu Parotta, Pav Bhaji Masala, Omelettes etc., in those cast iron pans. Some Tawas can be flat, but most are concave(at the centre) in shape.
     Fish Tawa Fry is a tasty recipe which can be served as an appetizer or as a side dish with any dish of your choice.  Simply accompany this Fish Tawa Fry with steamed rice and a curry of your choice.


Cuisine - Indian
Course - Side Dish/Appetizer
Difficulty - Easy
Serves -3-4
Author - SM

Preparation Time - 15 - 20 Minutes
Marination Time - 30 Minutes to 1 Hour/Overnight
Cooking Time - 10 - 15 Minutes.

For more SEA FOOD Recipes, click here...

HOW TO MAKE FISH TAWA FRY

 

INGREDIENTS :

 

METHOD :

• 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.
• Dry Roast the Fenugreek Seeds and Fennel Seeds on a very low flame until the spices splutter and turn aromatic.
• Cool and grind the roasted spices into a fine powder. 
• Mix all the ingredients mentioned under 'To Marinate', adding Tamarind Juice/Water into a paste.
• Marinate the fish with the Spice Paste and keep it aside for 30 minutes - 1 hour.
• Heat oil in a pan and fry the fish on medium-low flame for about 3-5 minutes.
• Gently flip the fish and fry the other side for about 3-5 minutes or until it is fried on both the sides.
• Remove from oil and drain it.
• Serve Fish Tawa Fry hot, garnished with thinly sliced Onions, finely chopped Coriander Leaves and with a drizzle of Lemon Juice over it.
• Fish Tawa Fry Goes well with steamed White Rice accompanied with Dhal, Curries, Non-Veg Curries/Gravies.
•  Can also be served as a side dish for Biriyanis & Pulaos.

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. 
• Some recipes call for dredging the fish slices with Semolina/Rice/Corn Flour. I haven't used it in this recipe.
• If, leaving it in the refrigerator add Semolina/Rice/Corn flour just before frying the fish.
• Can Deep Fry or shallow Fry the fish to your preference.
• I usually shallow fry the fish.

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:

Kappa Puzhungiyathu
Kappa Ularthiyathu Nadan Fish Fry

 

       ↓ JUMP TO RECIPE  

CHEMMEEN VARATTIYATHU / PRAWNS ROASTED WITH SPICES

     Chemmeen Varattiyathu/Prawns Roasted with spices is a hot & spicy Prawn Recipe cooked in an authentic Kerala style. Kerala's cuisine is a multitude of Vegetarian and Non-Vegetarian dishes, but when it comes to seafood it is the main diet in Coastal Kerala. Fish has always been a staple diet for the people of Kerala in all strata of society.  The long list of tasty, spicy and flavour filled seafood dishes are quite variant and versatile.
     Kerala has different names 'GODS OWN COUNTRY', 'LAND OF SPICES', 'LAND OF COCONUTS'. Each name has its own history. Most of the dishes have overwhelming flavours of local spices and extensive use of Coconut – be it Coconut Milk, or as ground Paste, Scraped, or as Coconut Shreds or Slices, which gives a richness to the dish.  Usage of various types of tamarinds gives a sharp tanginess to the dishes.  Most of the dishes are tongue-teasing culinary expertise with wide gastronomic opportunities. The taste and flavours of seafood cooked in Kerala have a distinctive touch. The seafood in Kerala mainly consists of a huge variety of Fish, Prawns, Crabs, Mussels, Squids and Lobsters.  Kerala has a proud list of the tastiest foods on earth, and the people of Kerala are gourmets with a taste.
     Chemmeen Varattiyathu/Prawns Roasted with spices is an authentic Kerala Recipe specifically cooked with local spices in Coconut Oil.  The spices used imparts a wonderful aroma, flavour and taste to this Prawn Recipe. Marinated Prawns are deep-fried and then slow cooked until the spices & seasoning are well coated and combined in this Prawn Roast Recipe.

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

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 KERALA KALLU SHAPPU RECIPES, Click here...

HOW TO COOK CHEMMEEN VARATTIYATHU /  PRAWNS ROASTED WITH SPICES

 

INGREDIENTS:

To Marinate:

Prawns - 1/2 Kg
Ginger Garlic Paste - 1 Teaspoon
Turmeric Powder - 1/2 Teaspoon

Red Chilli Powder - 1 Teaspoon

Pepper Powder - 1 Teaspoon

Roasted Fennel Powder - 1/2 Teaspoon

Salt - To Taste

For Shallow Frying:

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

For Sautéing:

Onions - 3 Nos.
Curry Leaves - 2 Sprigs
Tomato - 1 No.
Green Chillies - 3 Nos.
Ginger Garlic Paste - 1 Tspn
Coconut bytes - 1/2 Cup (optional)
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Coriander Powder - 1/2 Tspn
Garam Masala - 1/4 Tspn
Roasted Fennel Powder - 1/4 Tspn
Pepper Powder - 1/4 Tspn
Fenugreek Seeds - 1/4 Tspn
Dry Chillies - 3-4 Nos.
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.
• In the remaining oil, splutter Fenugreek Seeds, Dry Chillies and Curry Leaves.
• Fry Coconut Bites in it for a while.
• Sauté Onions and Green Chillies until onions turn translucent.
• Add Ginger-Garlic paste and fry for a while.
• Add Turmeric powder, Red Chilli powder, Coriander powder, Garam Masala Powder, Fennel Powder and Pepper Powder to the above and fry for a few minutes.
• Now add Tomatoes and sauté until the tomatoes turn soft & cooked.
  
• Leave this mixture on a low flame until oil separates.
• Add in the fried Prawns and mix well.
• Leave this on a low flame, mixing frequently until the Prawns become dry and coated well with the masalas.
• Serve hot with fried curry leaves sprinkled over it.
• Chemmeen Varattiyathu goes well with Steamed Rice or along with Vegetarian or Non Vegetarian Curries.
• This Spicy Prawn Roast goes well with Rice Dishes, Biriyanis & Pulaos.
• Chemmeen Varattiyathu goes well with  Appam, Puttu, Parotta, Chapatis, Parotta etc.,

NOTES:

• Using Coconut Oil gives the authentic taste to the dish. 
• Feel free to use any preferred cooking oil.
  
• Can sauté the ingredients with the remaining Oil used for shallow frying the prawns.
• Can add thinly sliced Coconut pieces in this Chemmeen Varattiyathu Recipe.
• Dry roast the Fennel seeds on a very low flame and powder it.