Shrimp/ Prawn Fry - Kerala Style

Shrimp/ Prawn Fry - Kerala Style

Who can resist these fried Tiger Prawns? 

Ingredients

Prawn / Shrimp – 12 Large Ones(Fresh or Frozen)

Chilli Powder - 3 tsp
Turmeric Powder - 1 tsp
Garam Masala - 1/2 tsp
Ginger/Garlic paste - 1 tbsp (My mom uses minced ginger and garlic. I prefer that)

Ginger - Medium piece cut into slices
Garlic - 4 cloves cut into slices
Curry Leaves - A bunch
Oil – 1 tbsp

Steps

Wash Shrimp very well and drain all the water. Now take the shrimp in a bowl and add spices and ginger garlic paste. Now knead very well with your hand until they are coated well. Keep it aside for 10 minutes.

Now keep a pan under medium heat. When it is hot, add oil. Throw few pieces of curry leaves to see if the oil is hot enough. Now slowly add shrimp one by one.

Fry it on medium flame until they turn brown abt 10 - 15 minutes. You can hear a sizzling sound when it is ready. Garnish with Lemon wedges.

Serve hot with Plain rice or Chappathi.

Spicy Okra Fry

Spicy Okra Fry

Ingredients
1 pound okra, stems removed and cut in to small cubes
1/4 cup cornmeal or maida
Vegetable oil
Kosher salt – ½ tsp

Chilli Powder – 2 tsp

Directions
Rinse the whole okra pods under cold water, drain, pat dry, trim and cut into small cubes.

Place the cornmeal into a sealable ziptop bag. Or take the corn meal in a bowl. Add the okra and shake to coat thoroughly. Return the okra to a dry colander and shake off excess cornmeal.

Add enough vegetable oil to a pan. Place over medium-high heat and throw some curry leaves to see if the oil is hot enough to fry.

Add the okra and fry until golden brown on 1 side 5 to 6 minutes. Stirring occasionally, continue cooking until okra is golden brown on all side. Remove the okra from the pan to a bowl. Immediately sprinkle chilli powder and salt to it.

Easy Chicken Fry(Nadan Style)

Sharing My Amma's Nadan Recipe for Chicken or Kozhi fry.

Ingredients

Whole Chicken - 1(cut into medium pieces)
Chilli Powder - 3 tsp
Turmeric Powder - 1 tsp
Garam Masala - 1/2 tsp
Ginger/Garlic paste - 1 tbsp (My mom uses minced ginger and garlic. I prefer that)
Ginger - Medium piece cut into slices
Garlic - 4 cloves cut into slices
Curry Leaves - A bunch
Oil - 1/4 cup

Steps

Wash chicken very well and drain all the water. Now add spices and ginger garlic to the chicken pieces and with your hand knead the chcicken pieces until they are coated well with all masalas.
Keep it aside for 10 minutes.

Now take a pan and add 1/4 cup of oil. Throw few pieces of curry leaves and slowly add chicken pieces the oil. Fry it on medium flame until they turn brown abt 10 - 15 minutes.

Serve hot with Kerala Paratha or Chappathi.

Strawberry Kheer

Ingredients:

Fresh Strawberries – 10 - 12
Rice Rava / Cracked Raw Rice - 1 /2 cup (You can also use Vermicille)
Whole Milk - 4 cups
White Granulated Sugar - 1 1/2 cups
Cardamom Powder - 1 1/2 tsps

For Strawberry Puree - Milk – ¼ cup
Strawberry Essence - 1 tsp(optional)
Dry Fruits (Cashew nuts, almonds, raisins) - 1/4 cup(optional)

Method:

1.                  Cut strawberries into thin slices. Add them into a mixer with ¼ cup milk and puree it. Keep it aside.

2.                 In a pressure cooker, pour the rice, milk and sugar.

3.                 Stir for few minutes. Add the lid and cook on medium flame. When you hear 2 whistles.

4.                 Switch the stove off. When it is cool, open the lid and see if the rice

becomes soft and the milk thickens. If not cook for 4-5 mins until it thickens and is well combined. Keep it aside for cooling.

5.                 Now add the strawberry puree in to the slightly cooled kheer.

6.                 Add Cardamom powder

7.                 Garnish with Cashews, Almond slices and Raisins.

Pumpkin Cake Roll with Cream Cheese filling

This pumpkin cake roll is filled with cream cheese filling and sprinkled with chopped pecans. Always a favorite cake among people who doesn't like regular store bought cake.

Ingredients

·         3 eggs

·         1 cup granulated sugar

·         2/3 cup store bought pumpkin puree

·         1 teaspoon lemon juice

·         3/4 cup flour

·         1 teaspoon baking powder

·         1 1/2 teaspoons cinnamon powder

·         1 teaspoon ground ginger

·         1/2 teaspoon ground nutmeg

·         1/2 teaspoon salt

·         1 cup finely chopped pecans

·         confectioners' sugar

·         .

·         Filling:

·         1 1/2 cups confectioners' sugar

·         8 ounces cream cheese, softened

·         4 tablespoons butter

·         3/4 teaspoon vanilla

·         milk or cream as needed

Steps

1.In a mixing bowl beat eggs on high speed of electric mixer; gradually beat in sugar, beating until light and lemon colored. Stir in the pumpkin puree and lemon juice.

2. In a bowl, sift together the flour, baking powder, spices, and salt. Fold flour mixture into the pumpkin batter. Spread in a generously greased and floured rolling pan.

 3. Top with the chopped pecans. Bake in a preheated 375° oven for 15 minutes, or until cake bounces back when touched lightly with finger.

4. Turn cake out onto a clean dish towel which has been generously sprinkled with powdered sugar.

5. Starting at narrow end, roll towel and cake up together; cool. Unroll.

6. Combine the 1 1/2 cups confectioners' sugar, cream cheese, butter, and vanilla; beat until smooth, adding milk or cream if mixture is too stiff.

7. Spread over the cooled cake and roll up.

Tea time Snacks - Roast Cashew nuts

Tea time Snacks - Roast Cashew nuts

Ingredients

• 1 cup cashew nuts (whole cashews taste better)
• 1 tablespoons chopped Rosemary or dried Rosemary (Optional) leaves
• 1/2 teaspoon chilli powder
• 1 tsp salt
• 1/2 tablespoon butter

Directions

Heat a pan on medium flame. Add butter and when it melts, start roasting the cashews until they slightly turn brown. Meanwhile, combine the rosemary, chilli powder, salt in a small bowl. Toss the warm nuts with the rosemary mixture until these nuts completely coated. Serve warm with a cup of tea or coffee.

Quick Palappam or Appam in minutes

 

Easy Palappam in minutes

 

Ingredients

·         Rice Flour – 2 cups

·         Semolina (Rava) – 2 tablespoon

·         Coconut milk –  ½ cup

·         Yeast – ½ tsp

·         Sugar –  2 tsp

·         Water –  1 1/2 cup

·         Previously Cooked rice – 1/4 cup

·         Salt – 1 tsp

 

Instructions

1.     Add ½ cup of lukewarm water to ½ teaspoon yeast & sugar & mix well.Allow it to rise for few mts.

2.     Take 2 cups of rice flour in the Mixer. Add cooked rice, remaining water (about 1 cup), coconut milk and Rava and grind it for few minutes until rice is well grinded.

3.     Now add the lukewarm water with yeast and sugar

4.     The dough will look like a smooth batter.

5.     Pour in a deep vessel and keep it overnight to rise.

6.     Befor cooking, add salt and stir.

7.     Heat Appa chatty or round pan.

8.     Pour the batter and spread ina sircular fashion.

9.     Cover it with a lid for a minute.

10.   See the middle portion is cooked, repeat with the dough until all appams are cooked.

11.   Serve hot with Egg roast, Potato stew or Spicy Kerala Chicken curry.

 

I will add the recipe for Spicy Kerala Chicken curry soon.