Kappa and Meen / Tapioca and Fish Curry

Kappa Puzhungiyathu


Tapioca  - 1 kg                 
Green Chilly   - 4 no.             
Coconut    - 2 cup        
Turmeric powder        - 1 table spoon
Salt                

Curry leaves      - 5 sprig                                
Small onions   -  10 no.     
Mustard seeds    - 1 tea spoon
Coconut oil   - 3 table spoon

1.Clean tapioca and cut into medium sized pieces
2.Wash thoroughly and boil in water by adding pinch of turmeric powder. Drain off excess water from cooked tapioca.
3. Add salt, ground coconut, green chilly and turmeric.
5.Heat oil and crackle mustard seeds, red chilly, brown small onion/shallot slices and curry leaves

6.Put these over the tapioca and stir well




Fish Curry


fish  - 500 g
Turmeric powder  - 1 tea spoon
Red chilly powder  - 3 tea spoon
Coriander powder -  3 tea spoon
green Chilly - 4 no.
Ginger  - 1 small piece
Garlic  - 8 Nos.
Shallot/small onion - 8 Nos.
Fenugreek powder - 1/4 tea spoon
salt
Mustard seeds
Garcinia/kudampuli - 5 no.





1. Soak Garcinia i water .
2. Clean the fish and cut into even-sized pieces. 
3.Cracle mustard seeds in 3 table spoon of coconut oil
4. Put garlic, ginger, and shallot pieces and fry till light brown

5. Put 1/4tea spoon og turmeric, 3 teaspoon red chilly powder, 3 teaspoon of coriander powder, a pinch of fenugreek powder, 3 green chilly and curry leaves 3 sprig.

6. Add soaked garcinia with little water and boil.
7. Add fish just before boiling and boil for 15 to 30 min  till gravy becomes thick

Dry prawn /Unakka chemmeen chammanthi

Dried Prawns/Unakka Chemmen -3/4 cup

  

Freshly Grated Coconut -1cup
Dry Red Chilly- 6 to  8
Shallots/Cheriya ulli-4
Curry leaves-2 full leaf
Ginger - small piece
tamarind
Coconut oil-1tsp
Salt


1. Remove head and tail of the dried prawns
2. Wash  properly and drain well.
3. Heat a  pan and fry the dried  prawn  in a medium heat .When roasted crisp transfer this to a bowl and fry the dry red chilly and small onion   in the same pan to heat
4.  Then add all  the fried prawns, ginger, grated coconut,dry hot chilly, shallots, curry leaves and salt together in to  mixer jar. Do not grind too much.
5. If needed soak tamarind in water and add 1/4 tea spoon sauce to chamnathi and mix well with hand.


UNAKKA CHAMMANTHI PODI


1.  Remove head and tail of the dried prawns.  Wash  properly and drain well.

2.  Roast grated coconut, shallot, ginger and curry leaves with frequent stirring. When it turns light brown, add the dry red chillies.

3.  When the coconut turns brown add the tamarind, salt and roasted dry prawns. Stir 3 minutes & switch off.

4. When it cools grind in a mixer till powder.

Payyoli chicken fry

Kashmiri chilly powder ( boil red chilly for 1hr  and grind.)

Ginger paste

Turmeric powder

Salt to taste

Vinegar

Chicken masala 

Coconut powder after taking milk (thenga peera) 

Curry leaves

Green Chilly

1. Mix chicken with quarter part ginger paste, vinegar, salt and keep aside for 15 min.

2. Make a paste with chilly Kashmiri chilly powder ( boil red chilly for 1hr  and grind.), turmeric powder, ginger paste, vinegar, salt and chicken masala and keep aside for 15 min.

3. Cover chicken (1) with the 2nd paste and fried in coconut oil. fry under medium flame  until chicken pieces takes up the flavour of chilly and ginger

4. When fry is ready  coconut powder mixed with second mixture and green chilly and curry leaves and fry for 2 min. 

5. Garnish and serve 

Tomato Rice

Items required
Baumathi rice - 1 cup
Water - one and a half cup
Ghee/coconut oil - 2 table spoon
Tomato -2 No.
Onion - 1 No.
Green Chilly - 2 No.
Garlic - 5 No.
mustard seeds - 1 tea spoon
 dal - 1 tea spoon
4-5 cloves
coriander seeds -1 tea spoon

Red chilly - 5 No.

cinnamon, clove
Ginger - a small piece
Red chilly powder - 1 tea spoon
Turmeric - two pinch
Salt - to taske
Coriander leaves, Curry leaves


1. Heat oil and add cloves, cinnamon,  dal, coriander seeds,  and red chillies, Fry for a min and grind to a powder.
2. Heat oil and add onion, 2 tea spoon and ginger, garlic till onions turn brownish. Add tomato cut into pieces, salt and cook for few minutes. 
3. Heat oil and add 1/2 tea spn mustard, 4-5 curry leaves. Add rice and fry for few minutes.
4. Add 1 and 2 and fry for few minutes. 
5. Add water and cook till rice is cooked
6. Heat ghee/oil and add remaining mustard seeds, Red chilly and curry leaves. Add to the rice. 

Soft chappati

Items required
Wheat floor - 1 cup
Water  - 1/4 cup
Milk - 1/4 cup
Butter - small piece
Salt


1. Take 2 tbl spoon of water, 2 table spoon of milk and add 1/2 tea spn salt, add butter.
2. Then add wheat flour (1 cup).
3 Mix and gradually add water+ milk / flour to make the dough.
4. Keep it aside for around 30 mins to 1hr. Most important thing t is dough should not be very hard
5.  Dough is made into a small puri,  and folded into triangular shape and then again rolled to make chapathi. 
6. Heat the pan to very hot (do not apply oil). Then keep the chapathi. Turn it when you can see it fried from down.
7. Then turn again , each side should be fried twice to make sure it is fried properly. 

Nice rice pathiri

Items required
rice floor - 1 cup
Water -1 cup
Cumin - a pinch
Salt
Coconut oil

1. Boil 1 cup water after adding 1/4 tea spoon of coconut oil, cumin, and salt
2. To this add 1 cup rice floor with stirring. Cut off the flame and cover with a lid and leave it for 5 min.
3. Mash the above mixture while hot for several times till the floor do not stick to hand.
4. Make it into small balls
5. press the balls in chapati press to roll out
6. heat pan and put pathiri on it (do not add oil)
7. cook one side for few 1 min. in low flame and cook the other side for 1 min. Once again turn it and press with hand.

Paneer-peas masala Recipe

Items required
Green peas: 250 grms
Paneer pieces: 10 No.
Onion: 3 No.
Tomato: 4 No.
green Chilly: 3 No.
Garlic: 5No.
Ginger: 1 small piece
Coriander leaf, Curry leaves, Salary
Coconut oil: half cup
Salt
Chicken masala


Preparation
1. Grind garlic, ginger, Coriander leaf, Curry leaves,Salary and green chilly   to paste -- Item 1
2. Cut onion and tomato in small pieces and grind separately
3. add coconut oil to a frying pan and fry paneer till light brown
4. Boil green peas (after 3-4- hrs of soaking in water)
          Add 4 table spoon of coconut oil in frying pan and add ground onion and Item tomato paste 1. Fry it till onion turns light brown or greenish. Add tomato paste and fry for 3 min. Add 1 tea spoon of chicken masala and little salt to taste. Add 1 cup water and boil for 15 min till gravy becomes thick. To this add fried paneer, and boiled green pea and boil for 2 min. Garnish with salary and serve..
         A very good combination for chapati and pathiri.