Okra ( Vendakkai ) and Green peas stir Fry ( Kerala Style ) RECIPE#252

Step 1:- Heat a pan , add a table spoon of vegetable oil , splutter mustard seeds   ( 1/4 teaspoon)  ,  cumin seeds (  1/2 teaspoon )  , fennel seeds  (  1/4 teaspoons   ) , and bring down the temperature  ,and 

add turmeric ( 1/4 teaspoons ) , kashmiri  chilli powder ( 1/2 teaspoon) , 

add okra / vendakkai ( 2 cups,  frozen ) , 

 coconut  milk powder ( 2 table spoons ) 

curry leaves and green chillies (  whole , 3-4 nos )  and cook for 10- -12 minutes on medium flame until the okra is done . 

now add peas ( cooked 1/2 cup)  and combine and cook for another 3-4 minutes  , and  now  open the lid and stir fry  it for another 5-6 minutes  until the okra becomes 'dry'   and slightly crunchy .

Step 5:-Okra ( Vendakkai )  and Green peas stir Fry( Kerala Style )  is ready .Enjoy with  steamed rice......:) 

Special - Fish Pulao RECIPE#251

Step 1:- Heat a pan , add a table spoon of vegetable oil , splutter mustard seeds ( 1 teaspoons )  ,  cumin seeds (  1 teaspoon )  , peppercorns (  8-10 nos  ) , add 

 ginger-garlic paste ( 2 teaspooons ) , onion ( 1 1/2 cup finely chopped ) ,

saute until the onion becomes transparent and add green chillies ( 2-3 finely chopped ) 

 Now bring down the temperature   and add kashmiri chilli powder ( 1  teaspoons ) , turmeric powder ( 1/2  teaspoon ) ,  saute until its raw smell goes away !, and

 add fish ( 5 medium sized tilapia , cube cut ) , combine well , and 

add mixed vegs , combine 

and add pepper powder ( 1 teaspoons )  , fenugreek powder ( 1/2 teaspoon) and salt . Combine and cook for 10-12 minutes on medium flame until the fish pieces are done !

Now add cooked rice ( 3 cups ) , and spring onion ( chopped 1/4 cup ) 

Combine and cook for another 2-3 minutes on medium flame .

Step 2:- Special - Fish Pulao is  ready.................Enjoy ..... :) :) ........-JA Mathew- 

Mathanga ( Pumpkin) Erisseri RECIPE#250

Step 1:-  Cook Pumpkin ( Chop 250 grams / 0.55lb / 0.25 kg  of pumpkin into small pieces as in the picture below , add salt , green chillies ( 2nos ), and water  ( 3-4 cups) , cook it for  15- 20 minutes  ( until its done )   and 

mash it and  keep aside .

Step 2:-  Grind coconut ( a cup ) , cumin seeds  ( 1/4 teaspoons) and curry leaves  and   keep aside .

Step 3:- Heat a pan , add a table spoon of vegetable oil , splutter mustard seeds ( 1/2 teaspoons )  ,  onion(  1/2 cup , finely chopped)  , garlic (  finely chopped , 1-2 cloves ) , saute until onion gets  golden brown in color . 

Step 4:-  Now bring down the temperature   and add kashmiri chilli powder ( 3/4  teaspoons ) , turmeric powder ( 1/2  teaspoon ) coriander powder ( 3/4  teaspoons)  ,  saute until its raw smell goes away !, and

add step 2 coconut mixture , and 

step 1 "pumpkin paste " , combine well and cook for another 5-6 minutes on medium flame . 

Step 5:-  Mathanga ( Pumpkin) Erisseri  is  ready.......  Enjoy .......:) ...... JA -Mathew- 

Chicken Pakkavada RECIPE#249

This recipe is adapted from  MIA"S KITCHEN !

Step 1:-    Marinate Chicken  (  finely chopped 1 lb / 1/2  kg,   )  with turmeric powder  ( 3/4  teaspoon ) and ginger garlic paste ( 2 teaspoons) ,  onion ( finely chopped 2 cup), garam masala( 1/2 teaspoon ) , green chilli ( finely chopped, 2 teaspoon ) kashmiri ckhilli powder ( 1/2 teaspoon ) soya sauce ( 2 teaspoons ) 

 and curd ( 1/2 cup )  and cilantro (  finely chopped 1/2 cup)  ,  and refrigerate it for 30 minutes to 4 hours  .

 Now combine it with  rice flour  (3/4 cup ) , and keep aside .Add 2-4 teaspoons of water if needed , the final 'batter ' should be thick !

Step 2 :- Heat  a pan on stove top and then add oil and then heat the oil.  Scoop the " batter into the  hot oil , fry it on  high flame  for  2 minutes (  each sides)   , and then on low medium for  another 4 minutes  ( each sides) , ( Until it gets golden brown in color as in the pic below ) .

Place them  on paper towels to absorb excess oil.

  Step 3 :-  Chicken Pakkavada   is ready ....... Enjoy  ........................:) JA-Mathew-

"Jess Special " Spicy Beef Ularthiyathu II RECIPE#248

Step 1:-    Marinate beef  ( 2 1/2  lb / 1 1/4 kg )  with turmeric powder  ( 1 1/2 teaspoon ) and ginger garlic paste ( 3 teaspoons) , and refrigerate it for 30 minutes to overnight .

shallow fry it ( with 1-2 teaspoons of oil ) and keep aside .

Step 2:-    Saute onion ( 2 1/2 large red onions ) , until it gets transparent , 

now add fennel seeds ( 11/2  teaspoons ) , cumin seeds ( 3/4 teaspoon ) , cardamom  ( 5-6 nos ) , cinnamon sticks ( 1 ) , pepper corns ( 9-10 nos )  , anistar ( one  petal ) ,  and cloves ( 5-6 ) 

   

Now bring down the flame and add turmeric powder ( 1 teaspoon )   kashmiri chilli powder  ( 1 1/4 teaspoon ) , coriander powder ( 3 teaspoons ) , garam masala ( 1 teaspoon ) . saute  for few seconds , until the "powder's "raw smell goes away ! :) 

now add tomato ( chopped ,one ) , saute  and cook until the tomato became mushy .

 Now add the shallow fried beef pieces 

Step 3 :- Pressure cook for 21 minutes on high pressure  and keep aside 

Step 4 :-   Heat the  same pan ( step 2 )  , add 2  teaspoons of oil , and splutter mustard seeds ( 2 teaspoons  )  ,  cumin seeds  ( 1 teaspoon ) , fennel seeds ( 1/2 teaspoons  ), and  saute for few seconds , 

 and add the cooked beef ( step 3 ) ,

" cook " on high flame  for another 5-9 minutes ,  and now turn the heat   down to medium ,  remove the lid ,  saute and stir in between  until the  water  has completely evaporated  from the beef pieces and it becomes dark brown and dry . 

 Now add green chillies ( 3-4 ) . saute for another 1-2 minutes . 

Step 5:- "Jess Special"  Spicy Beef Ularthiyathu  II is ready ....Enjoy  ........JA-Mathew- :)