MAMBAZHA PULISSERY

Mambazha Pulissery

Ingredients

1. Small ripe mango-(nattu manga)-(peeled) 2 to 3 nos
2. Green chilies-cut vertically- 2 to 3 nos
3. Red chili powder- 1/4 tsp
4. Turmeric powder- 1/2 tsp
5. Salt- to taste
6. Water- 3/4 cup( or as required)
7. Yogurt- 1.5 cups

To grind together

1. Grated coconut- 1/2 cup
2. Cumin seeds- 1/2 tsp
3. Water- as required

For tempering

1. Mustard seeds- 1/2 tsp
2. Fenugreek seeds- 1/4 tsp
3. Curryleaves- 2 sprigs
4. Dry red chilies- 2 to 3 nos
5. Coconut oil- as requied

Directions

• Whip yogurt and salt to taste in a mixing bowl and set aside.
• Grind together coconut and cumin seeds  to form a thick ,smooth paste ,adding sufficient quantity of water.Keep aside.
• In a pan combine together mango,green chilies,red chili powder,turmeric powder and water.Cover and cook until it turns soft.Add the prepared coconut paste and cook for about 4 to 5 minutes on a medium low flame.Bring it to just under a boil.
• Switch off the stove and slowly add yogurt ,stirring well as you do so.Add more salt,if required.
• Heat oil in pan and add mustard seeds,let it splutter.Add fenugreek seeds and saute for few seconds.Add curry leaves and dry red chilies and saute for few more seconds.Add this to the prepared curry and mix well.

Serve with rice.

KAPPA BIRIYANI / TAPIOCA BIRIYANI

Kappa Biriyani

Ingredients

1. Kappa/Tapioca-( cut into medium sized pieces)- 1 kg
2. Turmeric powder- 1/2 tsp
3. Mustard seeds- 1/2 tsp
4. Dry red chilies- 3 nos
5. Curry leaves- 1 sprig
6. Shallots-sliced- 10 to 12 nos
7. Cumin powder- 1/4 tsp
8. Fennel powder- 1/2 tsp
9. Grated coconut- 2/3 cup
10. Salt- to taste

For beef / mutton masala

1. Beef or mutton-(cubed)- 600 to 700 gms
2. Onion-sliced- 1.5 cups
3. Ginger-crushed- 1/2 tbsp
4. Garlic-crushed- 1/2 tbsp
5. Green chilies-cut vertically- 1 or 2 nos
6. Curry leaves- 1 sprig
7. Kashmiri chili powder- 1.5 to 2 tbsp
8. Coriander powder- 1 tbsp
9. Turmeric powder- 1/2 tsp
10. Black pepper powder- 1/4 to 1/2 tsp
11. Garam masala powder- 1 tsp
12. Tomato-chopped- 1/2 cup
13. Coconut milk- 1/2 cup
14. Water- as required
15. Salt- to taste
16. Oil- as required

Directions
 To prepare beef / mutton masala

• Heat oil in a pan and add onion,ginger,garlic and green chilies.Saute until onion turns golden brown.
• Reduce the flame to low,add chili powder,coriander powder,turmeric powder,black pepper powder,garam masala powder and 1/4 cup water.Cook until oil starts to separate,stirring continuously.
• Add tomato and cook until it turns mushy.Now add beef /mutton pieces  and salt to taste.Add sufficient quantity of water.Cover and cook over medium heat until it is done.(you can use a pressure cooker ,if desired)
• Add coconut milk and cook for few more minutes or until the gravy turns thick.Keep aside.

To prepare kappa/tapioca 

• Cook tapioca with turmeric powder,salt and plenty of water.Drain and keep aside.
• Heat oil in a pan and mustard seeds,let it splutter.Add dry red chilies,curry leaves and shallots.Saute until it turns golden brown.
• Add cumin powder and fennel powder.Saute for few seconds and add grated coconut.Cook for a minute ,stirring continuously.Add cooked kappa/tapioca.Mix well until combined.Add more salt if required.
• Now add the prepared beef/mutton masala and mix well.

NOTES

• Adjust the spice level according to your taste.Kashmiri chili powder gives a nice red colour to the gravy without being too spicy.I used about 2 tbsp of kashmiri chili powder.If you are using regular chili powder,use according to your spice level.
• For best result use meat with bone..

HUMMUS / MIDDLE EASTERN SPREAD

Homemade Hummus recipe

Ingredients

1. Dry chickpeas- 1 cup
2. Sesame seeds- 2 tbsp( or use 1 tbsp tahini-see notes)
3. Garlic- 3 to 4 cloves
4. Cumin powder- 1/4 tsp
5. Chili powder/cayenne pepper- 1/4 to 1/2 tsp
6. Lemon juice- 1.5 to 2 tbsp
7. Salt- to taste
8. Olive oil- 1/4 cup
9. Water- 3/4 to 1 cup( see notes)

Directions

• Place dry chickpeas in a bowl and fill it with water.Let them soak for 10 to 12 hours.
• Drain the chickpeas and cook it with enough water .( you can also pressure cook the chickpeas)
• Drain the cooked chickpeas and let it cool completely.Reserve the liquid(broth).
• Add cooked chickpeas,tahini,garlic,cumin,chili powder and lemon juice into a blender.Blend until it is smooth ,adding 1/4 cup water at a time.Add olive oil and salt to taste.Blend again until it turns smooth and creamy.Taste and adjust the seasonings,add more salt or lemon juice,if required.( adjust the quantity of water according to the consistency you require,i added about 1 cup broth)
• Transfer this to a serving bowl.Drizzle more olive oil on top, just before serving.

Serve with pita bread and salad of your choice.

NOTES

• If you are using sesame seeds instead of tahini ,add it to the blender first and powder it finely before adding the rest of the ingredients,otherwise it will be grainy and you will find it difficult to make it smooth.
• For best results use the liquid( broth) drained from the cooked chickpeas instead of water. 

KERALA FISH CURRY /MEEN MULAKITTATHU

Kerala fish curry- Meen mulakittathu

Ingredients

1. Fish-medium size pieces- 500 gms
2. Mustard seeds- 1/4 tsp
3. Fenugreek seeds- 1/4 tsp
4. Curry leaves- 2 sprigs
5. Shallots-sliced- 4 to 5 nos
6. Ginger-crushed- 1.5 tsp
7. Garlic-crushed- 1.5 tsp
8. Kashmiri chili powder- 1.5 to 2 tbsp( see notes)
9. Coriander powder- 1/2 to 1 tbsp( see notes)
10. Turmeric powder- 1/2 tsp
11. Fenugreek powder- 1 pinch
12. Fish Tamarind(Kudampuli)-soaked in water- 2 to 3 small pieces
13. Water- 1 cup(more if required,see notes)
14. Salt- to taste
15. Oil- as required

Directions

• Heat oil in manchatti ( clay pot) and add mustard seeds,let it splutter.Add fenugreek seeds and saute for few seconds.

• Add curry leaves,shallots,ginger and garlic.Saute until shallots turn golden brown.

• Reduce the flame to low and add kashmiri chili powder,coriander powder,turmeric powder and fenugreek powder.Mix well.Saute for about 5 minutes ,stirring continuously until the colour changes to a deep maroon.( make sure you do not burn the masala,or else the curry will taste bitter)

• Add water and fish tamarind ( kudampuli),bring it to a boil.

• Add fish pieces and salt to taste.

• Cover and cook over a medium heat ,until fish is cooked and gravy is thick.
• Remove from heat and keep covered for at least one hour for the flavors to blend in.

Serve with rice or kappa (tapioca) vevichathu .

NOTES

• If you feel that the curry is a bit too tangy,remove the kokum pieces.
• Adjust the spice level according to your taste.Kashmiri chili powder gives a nice red colour to the curry without being too spicy.I used about 2 tbsp of kashmiri chili powder.If you are using regular chili powder,use according to your spice level.
• If you want to keep the curry for more than one day,avoid using coriander powder.
• Adjust the quantity of water according to amount and consistency of the gravy that you require.I used about 1 and 1/4 cups of water.

NADAN NJANDU ROAST / KERALA STYLE SPICY CRAB ROAST

Nadan njandu roast-Kerala style spicy crab roast recipe

Ingredients

1. Crab-cleaned- 250 gms
2. Onion-sliced- 1 cup( 2 small)
3. Green chilies-cut vertically- 1 no( or to taste)
4. Curry leaves- 2 sprigs
5. Tomato-chopped- 1/2 cup(1 medium)
6. Thick coconut milk- 1/4 cup
7. Water- as required
8. Salt- to taste
9. Oil- as required

For masla paste

1. Ginger- 1/2 " piece
2. Garlic- 2 cloves
3. Shallots- 4 to 5 nos
4. Kashmiri chili powder- 3/4 to 1 tbsp(See notes)
5. Coriander powder- 1.5 tsp
6. Turmeric powder- 1/2 tsp
7. Black pepper powder- 1/4 to 1/2 tsp( see notes)
8. Garam masala powder- 1/2 tsp
9. Water- as required

Directions

• Grind together all the ingredients listed under 'For masala paste' to form a thick paste.Keep aside.
• Heat oil in a pan and add onion,green chilies and curry leaves.Saute until it turns golden brown ,on a medium low flame.
• Add the masala paste and cook over a medium low flame,stirring continuously, for 4 to 5 minutes or until oil separates.
• Add finely chopped tomato and cook until it turns soft and oil separates.Add salt to taste.
• Add crab , 1/2 cup water ( or more if required) and mix well.Cover and cook until it is done.Uncover and cook until gravy turns thick.
• Add coconut milk and mix well.Cook for 4 to 5 minutes or until the gravy coats the crab pieces.
• Add more curry leaves ,if desired.

Serve with rice or chapathi.

NOTES

• For best results use homemade garam masala.
• This is a spicy crab preparation,I used 1 tbsp kashmiri chili powder ,  1/2 tsp black pepper powder and 1 green chili.You can adjust the spice level according to your taste.

VETTU CAKE / FRIED TEA CAKE

Vettu Cake-Step by step recipe

Ingredients

1. Egg- 1 large
2. Powdered sugar- 1/2 cup(75 gms)
3. Baking soda- 1/4 tsp
4. All purpose flour- 1 cup(few tbsp more ,as required)
5. Cardamom powder- 1/4 tsp(see notes)
6. Oil- for deep frying

Directions

• In a large bowl,mix together egg and powdered sugar until combined.

• Add baking soda,all purpose flour and cardamom powder.

• Mix well until combined.
• Knead gently to form a smooth dough.(If the dough is sticky,add 1 or 2 tbsp more  all purpose flour.)Keep aside for 5 to 10 minutes.

• Divide the dough into two ,form each half into a rectangular log.( or just shape whole of the dough into a large rectangular log for slightly larger cakes)

• Using a sharp knife ,slice the dough into 3/4 to 1" thick slices.Make two deep cuts on each slice,as shown in the picture.Keep aside.
• Heat oil in a pan and deep fry,over a medium heat,until it turns golden brown.
• Drain on to a kitchen towel, allow it to cool completely.Store in an airtight container for up to a week.

NOTES

• Make sure you fry the cakes over a medium heat.If the oil is too hot,the outside of the cakes will brown too quickly and inside will be under cooked. 
• Do not over fry the cakes,if you do so it will be a bit too hard to eat.
• For best results use freshly ground cardamom powder.
• You can make 28 to 30 small cakes or 14 to 15 larger cakes from the above mentioned quantity.

CHAKKAKURU MEZHUKKUPURATTI / STIR-FRIED JACKFRUIT SEEDS

Quick and easy chakkakuru mezhukkupuratti

Ingredients

1. Chakkakuru/Jackfruit seeds- cleaned and sliced- 1 Cup
2. Turmeric powder- 1/4 tsp
3. Shallots-sliced- 8-10 Nos
4. Garlic-chopped finely- 1/2 tsp
5. Kashmiri chili powder- 1/2 tsp
6. Black pepper powder- 1/4 tsp (or to taste)
7. Curry leaves- 1 sprig
8. Oil- as required
9. Water- as required
10. Salt - To taste

Directions

• Cook jack fruit seeds with turmeric powder,salt and just enough water until done.Keep aside.
• Heat oil in a pan and add shallots and garlic.Saute for few seconds.
• Add cooked jack fruit seeds,chili powder,black pepper powder and curry leaves.Add more salt if required.Stir fry over low flame until lightly browned.

Serve with rice.