MEEN MULAKITTATHU/ FISH MULAKITTATHU (MALABAR STYLE)

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Fish curry or fish fry is a daily dish for every non vegetarian malabar family. We can’t have our lunch and dinner without fish curry!!! Meen mulakittathu is one of the simple and easy fish curry. You can prepare it as “with gravy or without gravy” curry. I prefer without gravy and spicy. You can enjoy this curry with rice and kerala parathas. Meen mulakittathu and kappa (tapioca) puzhungiyathu is a famous kerala dish combination.

Ingredients : 

  1. Fish (any) : 1/2 kg, cut into pieces
  2. Shallots : 1 handful, sliced
  3. Ginger : 1″ piece, finely chopped
  4. Garlic : 6 cloves, finely chopped
  5. Tomato : 1, medium, chopped
  6. Green chilly : 2 nos, split into two
  7. Tamarind : gooseberry size (soak it in 1/2 cup water and remove the juice)
  8. Curry leaves
  9. Turmeric powder : 1/2 tsp
  10. Chilly powder : 1 or  1/12 tsp
  11. Fenugreek powder : 1/4 tsp
  12. Coconut oil
  13. Salt

Method : 

  1. Heat oil in a mun chutty( clay pot) and add the fenugreek powder and saute for 10 secs.
  2. Add sliced shallots, chopped ginger and  garlic and saute.
  3. Add the masala powders and saute.
  4. Add tomato, green chilly, curry leaves, tamarind water and salt and mix well.
  5. Add the fish pieces and mix well.
  6. Add enough water and cook it till the fish is cooked well.
  7. If you want this curry with gravy, then switch of the stove.
  8. Otherwise cook it till all the water has been absorbed.
  9. After you switch off the stove add 1 tbsp coconut oil to this and twirl the mun chutty to spread the oil in the curry.
  10. Enjoy!!!

Note : 

  • You can prepare the curry in other pans also. But clay pot gives the curry more taste.
  • You can adjust the spiciness of the curry according to your taste.
  • You can increase or decrease the size of tamarind according to your taste.
  • Coconut oil gives the curry more taste than other oils.
  • You can use any fish. We even use small chemmeens( prawns).
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KAIPOLA(BANANA CAKE)

Kaipola is a famous malabar dish made with ripe bananas and eggs. It is a traditional ramdan dish among muslims during iftar parties.

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Ingredients:

  1. Ripe bananas : 3 nos (cut to small cubes)
  2. Eggs : 4 nos
  3. Sugar : 4-6 tbsp
  4. ghee
  5. Cashews
  6. Raisins

 

Method: 

  1. Heat ghee in a nonstick pan and fry the banana pieces. Keep it aside.
  2. In a bowl beat eggs and sugar well.
  3. Add the fried banana pieces to this bowl and mix well.
  4. Heat ghee in a pan fry the cashews and raisins.
  5. Greece a thick bottomed nonstick pan with ghee and pour this egg banana mix.
  6. On the top of this mix add the fried cashews and raisins.
  7. Close the pan with a lid and cook in very low flame for about 15-20 minutes.
  8. Transfer to a plate and enjoy with your tea.

THALASSERY MUTTON DUM BIRIYANI

Thalassery dum biriyani is very famous for its taste and aroma. I love thalassery biriyani. It is favorite of many food lovers.

This is Thalassery mutton dum diriyani recipe.

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Ingredients:

  1. Mutton : 1 kg
  2. Kayama Ari /jeerakasala rice : 4 cup
  3. Green chilly : 12 nos(crushed)
  4. ginger : 2 tbsp(crushed)
  5. garlic : 2 tbsp(crushed)
  6. onion : 10 nos(sliced)
  7. curd : 2 tbsp
  8. coriander leaves : 1/2 cup(chopped)
  9. mint leaves : 1/2 cup(chopped)
  10. tomato : 3 nos(sliced in round)
  11. lemon juice : from 2 lemon
  12. Turmeric powder : 1 tbsp
  13. Chilly powder : 1 tbsp
  14. Biriyani Masala : 2 tsbp (preparation of biriyani masala powder is given down)
  15. cloves(6nos), cardamom(4nos), cinnamon sticks(2nos)
  16. cashews, raisins, coriander leaves and mint leaves for garnishing.
  17. salt
  18. ghee
  19. oil

Preparation of BIRIYANI MASALA POWDER: 

You can get garam masala packet from market. Garam masala contains bay leaf, fennel seeds, star anise, cardamom, pepper corn, cinnamon sticks, cloves, coriander seeds,  jeera,  mace flower,  nutmeg etc. Heat a pan and dry roast the ingredients excluding fennel seeds and jeera. if you add jeera and fennel seeds along with other spices it may get burned. When it is well roasted add jeera and fennel seeds and roast for few seconds. Let it cool. Powder them in a blender. Store it in an airtight container.

Method : 

  1. Marinate the mutton with turmeric powder, chilly powder , salt and lemon juice(from 1/2 lemon).
  2. Pressure cook the marinated mutton and keep it aside.
  3. Soak the rice for 20 mins and wash and drain it.
  4. Heat 1 tbsp ghee in a kadai and roast the cashews and raisins. Kepp it aside.
  5. Add 1 more tbsp ghee and  add 1/2 of sliced onions and roast them till dark brown in color.
  6. Add more ghee and roast the cloves, cardamom and cinnamon sticks and then  roast the rice in it.
  7. Add 8 cup boiled water and to the rice and cook in low flame.
  8. When it is half cooked add salt and lemon juice (from half lemon)
  9. When it is cooked allow it to cool.
  10. In biriyani pot heat oil and add crushed ginger garlic and green chillies  and saute well.
  11. Now add sliced onion and saute well.
  12. When onion becomes soft add sliced tomato and saute.
  13. Add chopped coriander leaves and mint leaves and saute.
  14. Add curd and salt and cook for 3 mins.
  15. Add 1 tbsp biriyani. masala and mix well.
  16. Add the cooked mutton with gravy and mix well.
  17. And cook for 5mins.(no gravy).
  18. Remove half of this mutton masala and keep it aside.
  19. Fill the other half of mutton masala well at the bottom of biriyani pot.
  20. Arrange half of the rice over the masala.
  21. Sprinkle 1 tsp ghee, 1/2 tsp biriyani masala, 1/2 lemon juice, 12 of cashews, raisins and onion roasted over the rice.
  22. Arrange the other half of mutton masala over it.
  23. Arrange the other half of rice over it.
  24. Sprinkle 1tsp ghee,1/2 tsp biriyani masala, 1/2 lemon juice, 12 of cashews, raisins and onion roasted, few coriander leaves and mint leaves over the rice.
  25. Cover the biriyani pot and seal it with maida dough.
  26. Cook for few mins in low flame.
  27. Switch off the stove.
  28. Enjoy the biriyani with salad, pappad and lemon pickle.

CHEMMEEN MURINGAKKA CURRY/ PRAWNS DRUMSTICK CURRY

When it comes to seafood i prefer nadan dishes. Chemmeen Muringakka curry is a nadan dish.

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Ingredients:

  1. prawns : 1 cup
  2. drumstick : 2 nos (cut to 2 inch pieces)
  3. Raw mango : 1 no(cut to small pieces)
  4. Tomato : 1 big(chopped)
  5. Ginger : 1 small piece(crushed)
  6. green chilly : 3 nos
  7. turmeric powder : 1/2 tsp
  8. chilly powder : 1 tbsp
  9. curry leaves
  10. salt
  11. coconut grated : 1/2 coconut

Method:

  1. Wash and clean the prawns.
  2. Take a mud pot(man chutty) and add ingredients 1 to 10 and enough water and mix well with your hands.
  3. Cover and cook well until the prawns are well cooked.
  4. Grind the grated coconut with 1/4 tsp turmeric powder to a very fine paste.
  5. Add the coconut paste to cooked prawns and drumstick and mix well.
  6. Cook well for 5 minutes and adjust the salt if required.
  7. Switch off the stove. Curry is ready.

Note: 

  • You can prepare the curry in kadai but mud pot will add more taste to this curry.
  • This curry taste even better after 1 or 2 hours as it develop more flavor.

CHEMMEEN ROAST / PRAWNS ROAST

You will love this roast.This is such a finger licking dish. It is really yummy and easy to prepare. I always keep this dish in my menu when guest are arriving home.

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Ingredients : 

  1. Cleaned Prawns : 1/2 Kg
  2. Shallots : 30 nos, chopped
  3. Ginger & Garlic Paste : 1 1/2 Tbsp
  4. Tomato : 1 , small, chopped
  5. Coriander powder : 2 tbsp
  6. Chilly Powder : 2 tbsp
  7. Turmeric Powder : 1 tsp
  8. Pepper Powder : according to your taste
  9. Lemon Juice
  10. Curry Leaves
  11. Coriander Leaves
  12. Salt

Method : 

  1. Marinate the prawns with 1/2 tsp turmeric powder , 1 tbsp chilly powder and salt. Keep it for half an hour.
  2. Heat oil  in a pan and slightly fry the prawns.No need to change its color dark brown.
  3. Keep the prawns aside.
  4. In the same oil add the shallots and saute well.
  5. When the shallots become transparent add ginger garlic paste and saute.
  6. Add the remaining masalas and saute well.
  7. Add the slightly fried prawns to this and mix well.
  8. Add water and salt and cover cook.
  9. After 5 mins  add the Tomato and curry leaves and resume the cooking.
  10. When the prawns fully cooked and the gravy thickened add the lemon juice.
  11. Switch off the stove and just saute to mix the lemon juice.
  12. Garnish with corriander leaves.

EGG CLUB SANDWICH

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I tried an egg club sandwich with egg omelet which was delicious. It is an easy breakfast dish.

Ingredients : 

  1. Eggs : 3 nos
  2. bread slices : 8 nos
  3. Onion : 1 no, small, finely chopped
  4. Tomato : 1 no, small, finely chopped
  5. coriander leaves : finely chopped
  6. sandwich cheese slices : 4 nos (i used almarai sandwich cheese slices)
  7. mayonnaise
  8. sandwich leaves chopped

Method : 

  1. Remove the bread crust and slightly toast the bread.
  2. Beat eggs with onion, tomato, coriander leaves and salt.
  3. Make omelet using this mixture.
  4. Cut the omelet into four equal pieces.
  5. Take to bread slices and apply mayonnaise on one side.
  6. On one bread slide place chopped salad leaves on the mayonnaise appied side.
  7. Place one cheese slice on the top of it.
  8. Place one piece of Omelet on the top of cheese.
  9. Place chopped salad leaves on the top of omelet.
  10. Place the other bread slice on the top of salad leaves with mayonnaise applied side down.
  11. Make other 3 sandwiches by the same procedure.
  12. Your yummy egg club sandwich is ready to serve. Have it with your favorite sauce.

Note : 

  1. Make the sandwich when the omelet is hot. Hot omelet will melt the cheese and it will mix well with salad leaves and omelet.
  2. You can make this sandwich in two layers.