how to make Meat Pickle(Beef)

ngredients:-
Bowl 1
Beef - 1/2 kg ( I prefer stew meat )
Meat Masala - 1/2 tea spoon
Turmeric - a generous pinch
Ginger - Garlic paste - 1/2 to 1 tea spoon
Vinegar - 1/2 tea spoon
Salt to taste
To fry meat
Oil - 2 tablespoon
To make masala
Gingelly oil / Sesame oil - 2-3 tablespoon
Mustard seeds - 1/2 tea spoon
Fenugreek seeds - a large pinch
Curry leaves - lots
Garlic chopped - 10 cloves
Ginger sliced - a thumb sized piece ( adjust ginger and garlic as per ur likes)
Green chili chopped - 3-4
Kashmiri Red chili powder - 1.5 tablespoon( if using hot chili powder 1 or 2 tea spoons would be enough)
Vinegar - 1 -2 tablespoons ( add more if you like more, I prefer 2 tablespoons of the normal white distilled one or red wine vinegar)
Whole Black peppercorns - 1 tea spoon
Garam masala - a pinch
Salt to taste
Method :-
Clean and cut the beef into bite sized pieces. Marinate with all in Bowl 1 and keep aside for 20-30 minutes. Pressure cook in a medium flame with 2 tablespoons of water , for 2-3 whistles or until done.
Drain in a colander and reserve the stock( 1/2 cup maximum)
Heat 2 tablespoons of any cooking oil in a non-stick pan and fry the beef pieces till brown.
Meanwhile , heat 2-3 tablespoons of gingelly oil in a pan and add mustard seeds. When they pop up add fenugreek seeds , fry for 10 seconds , followed by curry leaves, garlic, ginger and green chilies. Fry till the raw smell is gone. I love them to be a bit crunchy.
Make a paste with 1 tablespoon of reserved stock , vinegar and red chili powder and add to the pan and fry till the oil separates. Add the remaining stock , bring to boil and add the fried beef pieces along with any oil in the pan . Crush the whole black peppercorns in a mortar and pestle and add to the pan , along with a pinch of garam masala. Simmer for a couple of minutes , stirring often , till it is thick or dry as you like it . Let cool , transfer to clean glass jars and keep in cool dark place or in the fridge.

Notes:-
For more shelf life add more vinegar ( i say not more than 1/4 cup ), & 2 more tbsp of sesame oil.
I don't add coriander powder or shallots to any of the pickles ; it tastes different the next day.
In hot and humid area , better keep this dry version in fridge.
To make gravy , increase the vinegar and stock qty .
Instead pf pressure cooking and frying the meat, you can bake it @ 375 degree for an hour or more and proceed with the process

 

how to make Banana curry

1. Raw Banana or Plantains – ½
2. Yam/Chenai – 200gms
3. Sour thick curds – 3 cups
4. Freshly ground pepper – ½ tsp
5. Turmeric powder – a big pinch
6. Jaggery – a small piece
7. Salt to taste

To Grind

1. Scraped Fresh Coconut – 1 cup
2. Green Chillies – 3 to 4 (Adjust spice according to taste)

For Seasoning

1. Coconut oil – 1 tsp
2. Mustard Seeds – ½ tsp
3. Fenugreek Seeds – ¼ tsp
4. Dried Red Chillies – 1 or 2
5. Curry Leaves

Method

Wash and peel the raw banana and yam. Dice them into 2” square pieces.

Heat a heavy bottom Kadai, cook the raw bananas and yam pieces in just enough water with turmeric powder and pepper powder. (You could pressure cook it too).

Whisk the sour curds well and add it to the cooked veggies. Now let it cook in slow flame for about 15 to 20 minutes. Keep stirring once in a while. (Make sure that you use really sour curds, else the curds may start splitting.) The curds should reduce to almost ¼ of what you started with. At this stage you can switch off the flame and store in a vessel for further use. This will keep good for even about a month.

If preparing of immediate use, then grind the coconut and green chillies to a fine paste using very little water. Now add this paste to the concentrated curds and mix well. Add salt and a small piece of jaggery. Mix well. Let it come to a boil then remove from flame. Do not boil for a long time.

Heat a Kadai with oil, add mustard seeds, once they splutter add the fenugreek seeds and dried red chillies. Take care not to burn the fenugreek seeds. Pour over the Kalan. Garnish with curry leaves

how to make Ela Ada

There are basically 4 steps to making Ela Ada:

> Preparing the dough
> Preparing the filling
> Wrapping the Ada
> Steaming

INGREDIENTS

>> Rice Dough

1 ½ cup rice flour/Pathiri powder
1 - 1 ½ cup boiling water
Salt – As required

>> Filling

Jaggery – 150 gm
Coconut – 1 cup
Cardomom – 2-3

>> Wrapping

Banana leaves


>> Preparing Rice Dough:
Boil water in a pan. Add salt.
Add this water slowly to the rice powder and make a soft dough. First you will need a ladle to mix the dough. Once it cools a bit make it into a dough like chapathi dough with hand.
Add water carefully. Do not add the water all at once. Keep adding slowly and mix with hand.

>> Preparing the filling
Take 3- 4 tbsp water in a pan. Keep to boil. Add the jaggery and let it melt.
Once melted filter it to remove sand and other dust particles.
Keep it again on low flame. Add the coconut and powdered cardamom and let it become thick.
Remove from flame and let cool.

>> Wrapping the Ada
Wash the banana leaves. Place it on low flame for few seconds. You can see the leaf soften.
Cut it into rectangular shapes.
Make small balls of the dough.
Now take one cut banana leaf and keep one rice ball on it.
Keep dipping your hand in little water so that you can spread the dough to make a circle.
Place the filling and close it. Wrap the leaf around it.
As you do these, keep an Idli maker on the stove with water to boil on high flame(Keep it closed).
When the water boils, open the lid, place the banana wraps and steam for 15 minutes.
Remove the cooked Ada’s from the Idli maker and serve hot

how to make fish curry

Maanthal (Nangu) meen manga curry – Sole Fish with mango and coconut curry cooked in clay pot is one of the typical Kerala style Fish curry.

“Chatti” means clay pot in Malayalam language. Cooking in clay pot adds the taste to your Fish curry. If you do not have a clay pot, curry can be cooked in a thick bottomed vessel also.

This fish curry is very spicy and tasty. Try it,

Ingredients:

1/2 kg Sole Fish (cleaned and cut into pieces)
3 cups of Coconut milk taken from 1 coconut grated
2 Green raw mangoes cut into cubes
1 big Tomato chopped
10 Shallots
2 tbsp Red chilli powder
1/2 tbsp Turmeric powder
3 piece Gambooge (Kudampuli)
4 Green chilli
5 Curry leaves
For seasoning:
3 tbsp Coconut oil
1/4 tbsp Fenugreek seeds (Uluva)
2 Dry red chilli
10 Curry leaves
Method

Step 1

In a mixer grind coconut milk, shallots, chilli powder, turmeric powder and salt until everything is mixed well.

Step 2

Pour this coconut milk mixture into clay pot called Chatti.

Step 3

Add chopped gambooge (Kudampuli) , tomatoes, green chilli, curry leaves and allow the coconut milk mixture to boil for 2 minutes

Step 4

Then slide fish and mango to above gravy and allow to cook for 10 minutes in low flame. Then switch of the flame.

Step 5

To prepare the seasoning, heat coconut oil and first fry fenugreek seeds and then dry red chilli. Add curry leaves and pour the seasoning to the fish gravy. No need to heat the Meen Manga Chatti Curry - Nangu meen manga curry - Sole Fish with mango and coconut curry. Just eat it with steam rice (Puttu), variety of breads and steamed rice

how to make fish in coconut milk

Ingredients

Veluri fish/Anchovies - 500gm
Coconut milk - 4 cups
Turmeric powder - 1 1/2 tsp
Green mango - 1 small(chopped)
Green chillies - 8 (cut into half)
Coconut oil - 3 tsp
Shallots - 5 (chopped)
Curry leaves - 2 string
Salt to taste
Water - 2 cup
Ginger - 2 piece (chopped)

Method:
Step 1

Clean the fish.

Step 2

Take clay pot add water, turmeric powder, green chilies, green mango pieces and ginger. Boil the mixture for 7 minutes.

Step 3

Add the supplied amount of fish to this mixture and cook for 5 minutes.

Step 4

Now add coconut milk and salt and let it cook for 2 minutes.

Step 5

Heat a pan add coconut oil, chopped shallots and curry leaves. Pour the mixture to the fish curry. The dish is ready to be served

how to make CHEMMEEN UNDA PUTTU

FOR MASALA:

Prawns -1/4 kg(cut into bit size and fry it)
Onion - 2 ( Chopped)
Tomato -2 ( chopped)
Ginger garlic paste - 2 tsp
Red chilly pwd - 2 tsp
Turmeric pwd - 1/4 tsp
salt - to taste
curry leaves and corriander leaves
u can add (coconut and perumjeerakam pasted if needed...it makes more tastier)

PREPARATION:

Saute all the ingredients in oil and add the fried prawns the masala is ready

make dough using rice normally as that of Ari pathiri
Take a lemon sized ball press in ur palm and add a little masala and ball it ...then roll it in coconut (grated) and place it in a steamer...
undapputtu is ready..

how to make Ari unda/ Rice laddos/ Rice Balls

Ari unda meaning rice balls is a traditional sweet of Kerala with very little ingredients but has a wonderful aroma of roasted rice, coconut and cardamon.

Ingredients
Rice flour- 1 1/2 cups
Jaggery- 1 cup
Coconut- 3/4 cup
Coconut milk- 1/2 cup
Cardamon powder- 1 tsp
Ghee- 1 tsp
Cashews crushed- 3 tsp
Cumin- a pinch

Take rice flour in a bowl and sprinkle coconut milk little by little and mix the flour with your hands. Do not pour in but just sprinkle and incorporate.You need to wet the flour and make sure that there are no lumps.Also add cumin and roast this flour really fine on medium heat till there is a nice aroma and it becomes crispy. Let this cool off a bit.
Boil jaggery along with 1/2 cup of water strain and remove impurities. But it back to heat and allow it to attain a two thread consistency. Add cashew nuts, coconuts and cardamon powder. Adding coconut will make the mixture watery. Once it again attains the two thread consistency incorporate this into the rice flour and also add in ghee. Let it cool off a bit. Make small balls when it is still warm( Make sure you can handle it). You can preserve this in a closed container for more than two weeks.