Kale -Mutta Thoran RECIPE#168

Step 1:-  Thoroughly wash  a bunch of kale  leaves .

Step 2:- Chop the leaves .

Step 3:- Combine the step 2  chopped ''leaves''  with 1 teaspoon of turmeric powder , 1/4 teaspoon of kashmiri chilli powder , 1/2 a teaspoon of NIRAPARA MEAT MASALA , and salt. And keep  aside for 1/2 an hour [at room temperature ] .

Step 4:- Heat a pan , add 1 table spoon of vegetable oil ( canola) , and splutter 2 teaspoon of mustard seeds  and 2-3 dried red chillies .

Step 5:- Now add  finely chopped  1/2 of an onions (yellow onion ),cloves of garlic (4-5 ),splitted  green chillies( 4-5 ) , 

and 10-12 curry leaves . Saute for 3-4 minutes , until the raw smell (of green chilis and onions)  goes away .

Step 6:- Now add the step 3 chopped Kale .

Step 7:-  Add 1/2 teaspoon of cumin powder and a pinch of asafetida ,  combine well ,  cook for 12-14 minutes on low- medium flame  with 1/4 cup of water .

Step 8:- Now add  3/4 cup of  finely grated coconut , combine well 

   Step 9:-   Now add 2 eggs 

and scramble it  with the'' leaves ''  as in the picture , and stir fry for another 4-8   minutes until  the water is  completely evaporated .

Step 10:- Kale-Mutta  thoran   is ready ....Enjoy as a side dish for  steamed rice /chapattis/tortillas /fulkas ........JA-Mathew- :)  

Thoran with -red cabbage ,carrot and spinach - ( Kerala Style) RECIPE#167

Recipe Idea :- Ms Annie Varghese .

Step 1:-  Finely chop  1/2 of a red cabbage  ,32oz of baby spinach /spinach , grate  3-4 medium sized carrots,, and keep aside .

Step 2:- Combine the step 1 veg with 1 teaspoon of turmeric powder , 1/4 teaspoon of kashmiri chilli powder  and salt. And keep  aside for 1/2 an hour [at room temperature ] .

Step 3:- Heat a pan , add 1 table spoon of vegetable oil ( canola) , and splutter 2 teaspoon of mustard seeds .

Step 4:- Now add chopped  pearl onions (15-20),cloves of garlic (4-5 ),splitted  green chillies( 4-5 ) , and 10-12 curry leaves .

Step 5:-  Saute for 3-4 minutes , until the raw smell (of green chilis and onions)  goes away .

Step 6:- Now add the step 2 veg.

Step 7:-  Add 1/2 teaspoon of cumin powder and  combine well

Step 8:-  Close the lid and cook for 15- 18 minutes on low- medium flame .

Step 9:- Now add  1/2 cup of grated coconut , combine well , and stir fry for another 5-8 minutes until  the water is  completely evaporated .

Step 10:- Red cabbage ,carrot and  spinach thoran   is ready ....Enjoy  as a side dish for steamed rice /chapattis/tortillas /fulkas ........JA-Mathew- :)  

Chicken Curry With Out Onion ( Fish Curry Style ) RECIPE#166

Step 1:-  ''Crush'' 3" of ginger root ,

4-7 Garlic Cloves ,

and 2-3 green chillies  and keep aside 

Step 2:- Heat 3-4  tablespoon of vegetable oil ( canola )  and   add  3 teaspoon of  coriander powder , 2 teaspoon of kashmiri chilli powder  and a teaspoon of  turmeric powder  saute ( on low flame )  until  the raw smell of the ''powders '' goes away  

Step 3:-  Now add 2 1/2  lb / 1 1/4 kg of  nadan chicken pieces  .

 Combine well  and 

 add  the Step 1  ginger , garlic and green chillies and keep for minimum 2 hours in room temp.

Step 4:-   Cook  [with a cup of water,  

 2-3 sprigs of Curry leaves 

1/2 a teaspoon of fenugreek powder,  1 1/2 teaspoon of vinegar, salt  and a pinch of asafetida ]  for 60 minutes on low flame.

Step 5:-  Chicken Curry With Out Onion ( Fish Curry Style )  ..................Enjoy with  steamed rice/ Chapatis/fulkas/ tortillas   ..... JA-Mathew ........:) 

''Mild Spicy'' Meat Biryani RECIPE#165

     Specially Prepared  for Church Potluck

Steps/ stages 

I :-  MARINATE  THE MEAT

II :-COOK RICE 

III:- COOK MEAT

IV:- LAYERING 

I :-  MARINATE  THE MEAT

  Step 1:-  Cut 3 lb / 1 1/2 kg  of beef /Pork/Mutton  into big pieces. And keep aside .

Step 2:-  Make a smooth paste with  few curry leaves,  1/2 table spoon of poppy seeds, -1-2  tea spoon of  fennel seeds , 10-15 black  pepper, 2-3 cardamom , 5-9 cloves ,1 table spoon of coriander seeds,  1 table spoon of  cumin powder ,   1-2 bay leaf ,1/2 of a star anise , 1/2 of a javithri , 2-3 cinnamon sticks ,   1 teaspoon of shahi jeera , 

1 cup of chopped cilantro , 5-7 green chillies , 1/2 cup of  chopped spring onion  ,5-6 garlic pieces,  and 3 '' ginger root .

Step 3:-  Combine STEP 2 PASTE with  2 teaspoon of  kashmiri  Chilli powder,  1/2 teaspoon of turmeric powder,   2 teaspoon of Nirapara meat masala,  1/2 cup of curd  , 2 teaspoon of biryani powder and garam masala powder  [ http://jesacos5.blogspot.com/2013/11/biriyani-powder-garam-masala-powder.html ] ,salt   and 

1/2 cup of vegetable oil ( Canola Oil ) 

Step 4:-    Marinate  step1 beef pieces  with the ''Step 3 paste''  and refrigerate  for 12-48 hours .

II :-COOK  THE RICE 

 Step 1:-  Soak 5 cups of Basmati rice for 6 hours , drain and keep aside .

 Step 2:-  Boil 10-15 cups of water with enough salt,  and 4 -5 teaspoon of Biryani Masala powder [ http://jesacos5.blogspot.com/2013/11/biriyani-powder-garam-masala-powder.html ] and 1/4 cup of vegetable oil ( canola ) 

Step 3 :-  Add the soaked rice ( STAGE II,  step 1)   . Cook for 5-9 minutes. Strain the ''cooked rice'' in a colander and keep aside.

III:- COOK  THE MEAT

Step 1:-    Heat a pan  ( Non Stick ) and add   finely chopped   medium sized onion ( 3-4 nos) ,  add salt and saute until it becomes transparent .

Step 2:-   Now add 1/4-1/2   a cup of Vegetable oil  ( canola) . Saute until the onion becomes golden brown in color . 

Step 3:-   Now add  chopped tomato ( 3-4 nos)  .  Saute until the tomato becomes musy.

Step 4:-     Now add  the marinated Meat  ( STAGE I, step3)  ,  

2 cups of water  Cook for 20 minutes on high flame  and  another 25 minutes on low-medium flame , until the meat is well done .

Step 5:-     Now add   1/4 - 1/2 cup of ghee , cook for another 10 minutes on low - medium flame .

And  now add  the ''cooked  Basmati rice'' .

    Step 6:-   ''Combine '' well without breaking the grains , and keep aside .

IV:- LAYERING 

Step 1:- Spread  the Biryani  ( Stage III step 6) on a tray,  spread  fried cashews, fried raisins,  and finely chopped Cilantro 

then another layer of biryani 

again spread fried cashews, fried raisins,  and finely chopped Cilantro ,

Sprinkle 1/2 of a lemon juice and 3-7 teaspoons of rose water .  Keep warm in Oven for 5-10 minutes .

Step 2:-  Mild Spicy Meat  Biryani  is ready ........Enjoy .......... JA-Mathew-. .........:) :)