Kathrikka Vindaloo

KATHRIKKA VINDALOO OR BRINJAL VINDALOO

Vindaloo is a Goan style curry dish. This type of curry has vinegar, sugar, fresh ginger and spices as main ingredient which gives it that special flavour. This is normally made with non-veg items like chicken, mutton,pork or prawns, but here I have tried it with Brinjal for the Veg version of it. We will not be using the whole spice set as we would do with non-veg. This is a slightly modified version of the original vindaloo recipe, to keep the taste intact for the veg version. Lets see how to make this Brinjal Vindaloo.

Kathrikka Vindaloo

Ingredients :

For Curry :

1.  Long round brinjal - 3 Nos
2. Onion - 2 Nos (Chopped Lengthwise)
3. Tomato - 1 No.(Chopped Lengthwise)
4. Vinegar - 1 tablespoon
5. Sugar - 1/4 tablespoon
6. Salt - as reqd

For Seasoning :

1. Oil - 1 tablespoon
2. Mustard - 1 teaspoon
3. Curry Leaves - Few Springs

 For Grinding :

1. Mustard - 1/2 teaspoon
2. Fenugreek (Uluva) - 1/2 teaspoon
3. Ginger - 1 finger length piece
4. Garlic - 5 flakes
5. Jeera Seeds - 1/2 teaspoon
6. Kashmiri Chilly Powder - 2 Tablespoon (according to your spice requirement)

 Preparation : 

• In a Mixer-Grinder, crush together mustard and fenugreek. 
• Then add ginger and garlic and grind it well.
• Then add the Kashmiri Chilly Powder and grind it oncwell to make a thick paste. Add water if required.
• Cut the Brinjal into 1 inch lenghtwise piece and put it in water and keep so that it doesn't change colour. 

 Cooking Method :

• Heat a kadai. Add a tablespoon of oil. 
• Splutter mustard seeds in the hot oil.
• Add curry leaves and saute once.
• Add the chopped onions and saute till turns pink.
• Add the chopped tomatoes and saute well till the tomatoes get smashed well.
• Now add the ground masala paste and mix well till the raw smell goes and the oil starts to leave the sides.
• Add the chopped brinjal pieces and required salt and mix well so that the masala gets coated well on all the brinjal pieces.
• Add little vinegar and required water and cook the brinjal.
• When the brinjal pieces are cooked well, add little sugar and mix well and put off the stove.
• Delicious Brinjal Vindaloo is ready to be served.
• This tastes good with steamed rice and chappathi.

Note : Do not add excess of mustard and fenugreek while grinding, as it will give a bitter taste. Just add it for the flavour.

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Mutta Roast

MUTTA ROAST OR EGG ROAST

Egg Roast is a dry roast recipe. A very simple recipe with minimum ingredients. When I have a craving to eat something spicy, I end up making this egg roast to satisfy my taste buds. Lets see how to make this Egg Roast recipe.

Ingredients :

1. Egg - 2 Nos
2. Onion(Finely Chopped) - 2 Nos
3. Ginger-Garlic Paste - 1 Tablespoon
4. Chilly Powder - 1 Tablespoon
5. Meat masala - 1 Tablespoon (I use Eastern Meat Masala)
6. Tomato Sauce - 1 tablespoon
7. Salt - as reqd
8. Oil - as reqd
9. Coriander Leaves - to garnish

Preparation :

1. Boil the egg and de-shell it and keep it aside.

Cooking Method :

• Heat a kadai and pour some oil in it.
• Add the chopped  onions and saute till dark golden brown.
• Add the ginger-garlic paste and mix well till the raw smell goes.
• Add all the spice powders and mix well till the raw smell goes.
• Add the tomato sauce and little water if required and mix well so that it becomes a thick dry gravy.
• Cut the egg into two halves. Place this in the kadai and cover it with the masala gravy. Cover the kadai and cook for sometime so that the flavour of the masala gets into the egg.
• Garnish with coriander leaves and serve it hot with chappathi, ghee rice etc.

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Thenga Chammanthi

THENGA CHAMMANTHI OR COCONUT THICK CHUTNEY

This is a very delicious traditional chutney. In olden days, our grandmothers used to make this chammanthi in ammi kallu. Now a days, we have modernized it by making it in mixer grinder. This chammanthi goes best with Kanji (Rice Porridge). It also is a best side dish for Dosa, Neer Dosa, Curd Rice etc. Lets see how to make this delicious Chammanthi.

Ingredients :

1. Grated Coconut - 1 cup
2. Dry Red Chillies - 5-6 (as per your spice requirement)
3. Small onion - 5 -6 
4. Tamarind - 1 lemon size
5. Curry Leaves - Few leaves
6. Rock Salt - as reqd

Preparation :

• Dry roast the red chillies lightly in a small kadai.

Cooking Method :

• Coarse grind together roasted dry red chillies, small onion, tamarind, curry leaves and salt.
• Add grated coconut to this and grind well.
• Do not add water. Grind it to a thick coarse chutney form.(see the pic below)

Spicy Thenga Chammanthi is ready to be served.

Serve this Chammanthi with Dosa, Neer Dosa, Kanji, Curd Rice etc.

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Avil Upma

AVIL UPMA OR POHA UPMA OR BEATEN RICE UPMA

This is a very simple and easy breakfast dish. Its a common dish in Kerala and North India. Today lets see how to make Avil Upma.

Ingredients :

1. Avil or Poha or Beaten Rice - 1 cup
2. Oil - 1 Tablespoon
3. Mustard - 1 teaspoon
4. Onion - 1 
5. Curry Leaves - Few Leaves
6. Green Chilly - 1 -2 (as per your spice requirement)
7. Turmeric Powder - 1/4 teaspoon
8. Salt - as reqd
9. Water - as reqd

Preparation :

• Wash the Avil in some water. Squeeze it completely and spread it on a flat plate.
• Do not keep the avil in water for long time, as it will become soggy.

Cooking Method :

• Heat oil in a kadai.
• Splutter the mustard seeds
• Add the finely chopped onion, green chilly and curry leaves and saute well.
• When the onion turn pink colour, add the washed avil, turmeric powder, salt and mix well.
• Add the grated coconut and mix well and cook for 2 minutes.
• Avil Upma is ready to be served.
  

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Avil Appam

AVIL APPAM OR BEATEN RICE APPAM

Avil or Beaten rice is a common breakfast item in Kerala. We normally cook it in the form of upma or just mix it up with coconut and jaggery or even simplified we add milk and sugar to it and have it like cornflakes.
Here we are going to try a different method of using avil in our diet. We are going to grind this along with raw rice and make dosa/appams out of it. Lets see how to make this delicious appam.

Ingredients :

1. Raw Rice - 3 cups

2. Avil or Beaten Rice - 1 1/2 cup

3. Fenugreek or Uluva - 1 teaspoon 
4. Cooked Rice - 1 1/2 cups

4. Sour Curd - 1 cup

5. Salt - as reqd

6. Water - as reqd

7. Oil - as reqd

Preparation :

• Soak Raw Rice and fenugreek for 4 - 5 Hrs.
• Wash the avil in some water. Soak the avil for 2 minutes in water and drain and keep it aside. 

Cooking Method :

• Grind together raw rice, fenugreek, avil or beaten rice, cooked rice and sour curd adding little water upto the consistency of dosa batter.
• Add salt and mix well.
• Keep this batter overnight for fermentation.
• The batter would rise by morning.
• Heat an appachatti or dosa tawa.
• Pour one laddle of the batter and spread it.
• Smear some oil on top of the appam and cook covered for 1 minute.
• Take it off from the tawa and place it in the serving dish.
• Make similar appams with the rest of the batter.
• Avil appam is ready to be served.

You can serve this avil appam with any chutney of your choice. 

 

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Mutton Malabary Roast

MUTTON MALABARY ROAST OR MUTTON ROAST IN MALABAR STYLE

This is a mutton recipe cooked in Malabar style. A fine blend of spices and flavors gives it a delicious taste and aroma. For those who do not eat mutton, you can very well try this recipe in chicken also. Lets see how this Mutton Malabary Roast is cooked.

Mutton Malabary Roast

Ingredients :

For Marination :

1	Turmeric Powder	1/2 teaspoon
2	Salt	as reqd

For Cooking :

1	Mutton	1/2 Kg
2	Onion (Chopped lenghtwise)	1 Nos
3	Garlic (Chopped lenghtwise)	10 Pods
4	Ginger (Chopped lenghtwise)	1 inch piece
5	Green Chilly (Slit lenghtwise)	2 Nos
6	Pepper Powder	1 Tablespoon

                                 

For Roast :

1	Coconut Oil	1 Tablespoon
2	Pepper Powder	1 Tablespoon
3	Ginger-Garlic Paste	1-2 Tablespoon
4	Onion (Chopped lenghtwise)	2 Nos
5	Curry Leaves	1 Spring
6	Garam Masala Powder	1 Teaspoon
7	Chilly Powder	1 Tablespoon
8	Tomato Sauce	1 Teaspoon
9	Salt	as reqd

 

For Garnishing :

1	Curry Leaves	1 Spring
2	Coriander Leaves	Few Leaves
3	Onion	Few

Preparation :

• Marinate the mutton with salt and turmeric powder and keep it for 1-2 hrs.

Cooking Method :

• In a pressure cooker put the marinated mutton and other ingredients for cooking and mix well with your hand. 
• Add very little water and cook the mutton.
• Meanwhile heat a pan and heat some oil in it.
• Add the chopped onions for roast and saute it well.
• You can add little salt so that the onion gets sauteed soon.
• When the onion becomes brown colour, put off the stove.
• Now grind half of this rosted onion in a mixer-grinder and make a fine paste of it. 
• Retain the other half of the roasted onions.
• Check if the mutton is cooked and strain the stock and keep it aside.
• You can use the stock for making soups.
• Heat a pan and heat some oil in it.
• Now add pepper powder in the hot oil and saute.
• Add ginger-garlic paste and saute till the raw smell goes.
• Add the roasted onion paste and mix well.
• Add the roasted onions and again mix well.
• Then add chilly powder and garam masala powder and saute well till the raw smell goes.
• Now add the cooked mutton and other ingredients and mix well.
• Simmer the stove and roast this for 5-10 minutes by occasional stirring.
• Garnish with curry leaves, coriander leaves and roasted onions.
• Hot and Spicy Mutton Malabary Roast is ready to be served.

Serve it hot with Roti, Naan or Rice.

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Pudina Chutney

PUDINA CHUTNEY OR MINT CHUTNEY OR FRIED PUDINA CHUTNEY

Pudina or Mint is a herb with so many health benefits. It helps to get relief from indigestion. It is used as a medicine for cough and asthma. It is also known to boost immunity. It is a very good practice to include pudina in our diet to keep ourselves healthy. It can be taken in the form of juice, chutney or you can use it salads and for garnishing etc. Today lets see how to make Pudina Chutney.

Ingredients :

1	Pudina (Mint Leaves)	1 cup
2	Grated Coconut	1 cup
3	Dry Red Chillies	4-5
4	Ginger	1 inch piece
5	Small Onion	3-4
6	Garlic	3-4
7	Tamarind	small piece
8	Curry Leaves	Few
9	Coriander Leaves	Few
10	Salt	As Reqd

Cooking Method :

• Heat a pan and heat some oil in it.
• Fry all the ingredients except Pudina and Coriander Leaves till coconut turns light golden brown.
• Then add pudina and coriander leaves and saute for few seconds and put off the flame.
• When its cool, grind it to a thick coarse paste.
• Pudina Chutney is ready.

This tastes best as side dish for Dosa, Biriyani or Any variety rice recipies.

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Ari Maavu Vada

ARI MAAVU VADA OR RICE BATTER VADA 

This is an evening snack that can be made with any left over rice-urad dal batter. For ex. you can make it with left over Idly Batter, Dosa Batter, Uruliappam Batter etc. You can make it healthy by adding finely chopped vegetables in it. Lets see how to make this vada.

Ingredients :

1	Rice Batter(Idly/Dosa/Uruliappam)	3 cups
2	Rice Flour	1/4 cup
3	Onion	1
4	Carrot	Half of 1
5	Coriander Leaves	Few
6	Curry Leaves	Few
7	Ginger	1 inch piece
8	Green Chilly	1
9	Salt	as reqd
10	Oil	For frying

Preparation :

• Finely chop onion,carrot,coriander leaves, curry leaves, ginger and green chilly and keep it aside.

Cooking Method:

• Mix together Rice Batter , Rice Flour, chopped vegetables and salt and make a thick batter.
• Heat some oil for frying in a kadai.
• Pour small vadas into the hot oil with the help of a spoon. 
• Fry both sides of the vada and strain the oil and take it out.
• Make vadas in this way using the remaining batter.
• Have this hot crispy vadas with any chutney .

Vada with chutney

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Varutha Thenga Chutney

VARUTHA THENGA CHUTNEY OR FRIED COCONUT CHUTNEY OR CASHEW COCONUT CHUTNEY.

This is slightly different chutney with a delicious taste. This is slightly rich also since we are adding cashew nuts to this. Lets see how to make this Chutney.

Ingredients :

For Chutney :

1	Onion	1 Nos
2	Tomato	1 Nos
3	Grated Coconut	1/2 cup
4	Chilly Powder	1/2 tablespoon
5	Cashewnuts	1 tablespoon
6	Curry Leaves	few leaves
7	Salt	as reqd

For Seasoning :

1	Coconut Oil	1 tablespoon
2	Small Onion	5 Nos
3	Curry Leaves	Few Leaves

Preparation :

• Soak the cashewnuts in water for 15 minutes.
• Chop the onion, tomato and small onion finely.

Cooking Method :

• Heat a pan and heat some coconut oil in it.
• Add the onion and saute till it starts to change the colour.
• Add tomato to it and saute well till the tomatoes get smashed well.
• Add the coconut to this and fry for half a minute and put off the stove.
• When it cools down grind this along with soaked cashewnuts, salt and curry leaves to a smooth paste adding some water. But take care to keep it little thick.
• Heat some coconut oil in a small kadai for seasoning.
• Fry the chopped small onion till golden brown colour.
• Add curry leaves to this and pour it over the chutney.
• Serve this chutney with Idli, Dosa or Uruliappam.

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