Koondhal Fry (Squid Fry)

Its quite a long time I posted something in my blog. If any one ask "Is it b'cos you are lazy or anything else?", I would definitely say partially lazy, but the main reason is in fact I am not finding enough time to spend in my blog once I started working. Yesterday I bought some squids and thought of trying something new today, but ended up with my favorite squid fry. Hope this will be a good start and will continue blogging as earlier!!!

Ingredients:
Koondhal (Squid) - 3no.s (Big, Cleaned and cut into small pieces)
Turmeric Powder - 1/4 t spoon
Salt - to taste
Red Chilly powder - 1 1/2 t spoon (Less spicy)
Onion - 2 small (Sliced half length wise)
Green Chilly - 2 Nos (Split into half)
Ginger - 1/2 inch (Chopped)
Garlic - 2 cloves (Chopped into fine pieces)
Curry leaves - 1 sprig
Cooking Oil - 3 table spoon
Water - 1/2 cup for cooking squid

Preparation:

1. Cook the cleaned and chopped squids in an earthen pot (or any vessel) with water, turmeric powder and salt. It will take around 10 minutes for the squids to be cooked.
2. Once cooked, drain the water and transfer the squids to a bowl.
3. Heat oil in a pan, add ginger and garlic and saute well.
4. Add sliced onions and green chillies and saute till turns tender.
5. Add red chilly powder and salt to taste and mix well.
6. Transfer the cooked squid to the pan, mix well and cooked for around 5-7 minutes with lids closed.
7. In between open the lid and stir well to make sure that it does not stick to the bottom.
8. Garnish with curry leaves and the delicious squid fry is ready to serve.

Chemmeen Fry (Prawns Coconut Fry)

Prawns (Chemmeen) is one of our favorite sea food in any form. But nowadays I am reducing it fearing of cholesterol. So I buy in numbers!!! Last to last weekend I made a simple dish with prawns and thought of sharing with you all.
Last few weeks I tried some of yours recipes and all turned out very very well. Thank you girls for posting such wonderful recipes.

Ingredients:
Prawns (Chemmeen) - 15no.s
Onion - 1 medium (Sliced finely)
Coconut - 1/2 cup
Turmeric Powder - 1/4 t spoon
Non Spicy Red Chilly Powder - 1/2 table spoon
Salt - to taste
Curry leaves - 2 sprigs
Oil - 3 table spoon

Preparation:

1. Marinate prawns with turmeric, chilly powder, salt to taste and keep aside for 15mins.
2. Heat oil in a pan and add sliced onions, saute till it turns tender.
3. Add coconut and mix well, saute till its raw smell goes off.
4. Add marinated prawns and mix well.
5. Cover the pan with a lid and cook till the prawns ar cooked well.
6. Garnish with curry leaves.

Black Pepper Chicken Varattiyathu

Few days back, one of my friend just rang me during her lunch break and was having a casual talk. In b/w she asked me "Do you make chicken fry in Thalassery (Kannur district, Kerala state) style"? Even though being from kannur, I never made such chicken fry. I have to say I never knew such sort of fry. The reason she asked me is because she was having the same for lunch. I was curious & just asked her the ingredients & preparation method. Got a quick summary & here comes the dish in my style. The most peculiar thing of this dish is that its absolutely non spicy & comes with crispy coconut slices.

Ingredients:
Chicken - 1/2 kg (Chopped to medium sized pieces)
Black Pepper - 2 1/2 t spoon (Coarsely powdered) (1 1/2 t spoon for marination)
Turmeric Powder - 1 t spoon
Salt - To taste
Coconut Slices - 1/4 cup
Cinnamon Stick - 1/2 inch
Clove - 5 nos
Bay Leaf - 2 nos
Garlic - 5 cloves (Chopped into fine pieces)
Ginger - 1 1/2 inch (Chopped into medium sized pieces)
Onion - 3 nos (Sliced half length wise)
Curry Leaves - 2 sprig
Coriander Leaves - 2 sprig
Oil - 2 1/2 table spoon

Marination:
Marinate the chicken pieces with turmeric powder, 1 1/2 t spoon of black pepper powder and salt and keep aside for 20 minutes.

Preparation:

1. Heat a sause pan with oil.
2. Add cinnamon stick, cloves, bay leaf and saute till fragrant.
3. Add coconut slices and saute till it becomes firm.
4. Add ginger and garlic and saute well.
5. Add the sliced onions and saute well till onions become translucent.
6. Then add the marinated chicken, mix well. Cover the sauce pan with the lid and cook over medium flame till the chicken is almost cooked.
7. Add the remaining pepper powder, curry leaves and mix well and cook it completely.
8. Transfer it to a bowl and garnish with coriander leaves.

Ney Meen Mutta Thoran (King Fish Egg Fry)

My Ammamma (granny - mother's mom) was very fond of fish eggs, especially sardine eggs and i do remember my mother preparing it specially for her. Those days my ammamma usually says "Buy Sardine, will get lots of eggs". Now my ammamma is no more. She passed away last May. Making these eggs just made me remember her words.

Ingredients:
Neymeen Mutta - 150 gm
Grated Coconut - 2 table spoon
Non Spicy Red Chilly - 1 no (Chop into thin round pieces)
Onion - 1 small (Chopped into fine pieces)
Curry Leaves - 1 sprig
Turmeric Powder - A pinch
Chilly Powder - 1/2 t spoon
Pepper Powder - 1/2 t spoon
Salt - To taste
Oil - 1 1/2 table spoon

Preparation:

1. Clean and slice the king fish eggs.
2. Heat a pan and add oil.
3. Add onions, chopped red chillies and saute well.
4. Add salt, turmeric powder, chilly powder and mix well.
5. Add sliced king fish eggs and mix well.
6. Add grated coconut, mix well and cover the pan with a lid and allow to cook (For around 2-3 minutes).
7. Sprinkle black pepper powder and garnish with curry leaves.

Pacha Kaaya Thoran (Raw Plantain Fry) And Award

Ingredients:
Pacha Kaaya (Raw Plantain) - 2 nos medium (Chop it into small pieces)
Shallots - 5 nos
Onion - 1 medium (Chopped finely)
Green Chilly - 3 nos (Split into half)
Turmeric Powder - 1/4 t spoon
Coarse Pepper Powder - 1 t spoon
Mustard Seeds - 1 t spoon
Cumin Seeds - 1/2 t spoon
Grated Coconut - 1/4 cup
Curry Leaves - 1 sprig
Salt - To taste
Oil - 1 1/2 table spoon

Preparation:

1. Grind shallots and coconut either using mortar and pestle or using mixer. If you are using mixer make sure that it doesn't form a paste. Add cumin seeds to it and mix well with a spoon. Then keep it aside.
2. Heat a pan and add cooking oil.
3. Splutter mustard seeds and add curry leaves.
4. Add sliced onions, green chillies and saute well.
5. Add salt, turmeric powder and mix well.
6. Add the prepared paste in step 1 and saute it for 1 minute.
7. Add chopped plantains and mix it.
8. Add 1/4 cup of water and cover the pan with a lid and allow it to boil.
9. In between open the lid and stir it to make sure that it doesn't stick to the bottom.
10. Once cooked well (around 5-8 minutes) transfer to a bowl.

It is a delicious combination with rice.

Award
It is award time again. Thank you so much Jagruthi for this wonderful encouragement.

To know more about me please click here.

I would like to share this award with my following friends. Please collect this award and post it in your blog.
Preethi
Ganga
Gita
Deepa
Gulmohar
Renuka
Devi

Technorati blog claim token
I just registered my blog to technorati. So happy... My token for claim is WS5J2THUU9TG.

Sausage Fry (Sausage Fingers) And Awards

Ingredients:
Sausage : 4 no.s
Ginger Garlic paste - 1 t spoon
Turmeric Powder (optional) - 1/4 t spoon
Pepper Powder - 1 t spoon
Salt - to taste
Coarse Pepper - 1/2 t spoon
Curry Leaves - 1 sprig
Spring Onion - to garnish
Red Chilly - 1 no.(non-spicy) Split into half and sliced lengthwise
Cooking Oil - 4 table spoon

Preparation:

1. Split the sausage into half lengthwise.
2. Marinate with ginger garlic paste, turmeric, pepper powder, salt and sprinkle coarse pepper powder on the sausage and leave aside for 10 minutes.
3. Heat a pan & add 4 table spoon oil. Add marinated sausage and shallow fry it (both sides).
4. Add sliced chilly & curry leaves.
5. Garnish with spring onion.
6. Easy & simple fry is ready.

More Awards

Comes again the Kreative Blogger Award from Jisha Dil.(I luv to cal her Jish) (http://jishaskitchen.blogspot.com)
Thank you so much Jish for the luvly encouragement..
I luv to pass this award to all my blogger friends. Friends i request you all to feel free to accept this award & post it in your blog.

Here come again Beautiful blogger Award from Sarah (http://www.vazhayila.com/) & from Nithu
(http://nithubala-recipes.blogspot.com/).
Thank you so much Sarah & Nithu. These awards are an encouragement to me..

Would luv to pass this to
Lady Chef  http://yummychef.blogspot.com
Jisha http://jishaskitchen.blogspot.com/
Rekha  http://indianreceipes-rekha.blogspot.com/
 Priya http://recipes-priya.blogspot.com/
Beena http://mykitchen-been.blogspot.com/
Reshmi,http://reshmisfoodyworld.blogspot.com/
Sowmya http://gururaghav-gururaghav.blogspot.com/

Friends collect the awards and post it in your blog. Keep rocking!!!

Cauliflower Thoran

Ingredients:
Cauliflower - 2 cups florets(Chopped into very fine pieces)
Onion - 1 medium
Red dried chilly - 3no.s (Just make coarse powder with a mixer)
Cumin seeds - 1/2 t spoon
Turmeric Powder - 1/2 t spoon
Salt - to taste
Curry leaves - 1 sprig
Cooking oil - 1 table spoon

Preparation:

1. Heat a pan, add cooking oil. Add cumin seeds, sliced onions and saute it well until it turns tender.
2. Add salt to taste, coarse red chilly powder, turmeric powder and saute it too.
3. Add chopped cauliflower and mix it well.
4. Cover with lid and cook for about 5minutes on low flame.
5. Add curry leaves to it.
6. Ready to serve with rice.

Cheera Thoran (Palak Fry)

Ingredients
Green cheera - 1 bunch
Shallots - 5 - 6no.s
Garlic - 2 - 3 cloves (if its big one)
Green chilly - 2 - 3no.s
Cooking Oil - 1 table spoon
Salt - 1 t spoon
Turmeric Powder - 1/4 t spoon
Coconut grated - 3 tablespoon
Curry leaves - 1 sprig

Preparation :

1. Chop the green cheeras. Slice shallots, garlic lengthwise, split green chilly lengthwise.
2. Heat a pan and add cooking oil.
3. Add sliced shallots, garlic, green chilly and saute it well. (If needed you can splutter mustard seeds also)
4. Add chopped cheera, turmeric powder, salt & grated coconut and mix it well.
5. Cover the pan with a lid and cook for 2  to 3 mins.
6. Its now ready to serve with rice. Good combination with rice & dal.

Fish Fry (Sting Ray)

Ingredients:
Sting Ray - 1no.(I have taken 8'' length chopped sting ray piece from market)
Turmeric Powder - 1/2 t spoon
Chilly Powder - 1 1/2 t spoon
Salt - 1 t spoon (to taste)
Cooking oil / Coconut oil - 5 - 6 table spoon

Marination:
Marinate the cleaned chopped sting ray pieces with turmeric, chilly powder, salt and keep it aside for 10 - 15 mins.

Preparation:

1. Heat a pan and add cooking oil to it.Wait for oil to get hot and bubbles to appear.
2. Add the marinated fish pieces to it , cover it with a lid so that oil wont spread outside, cook over medium flame one side of fish for 3 to 5 min.(Depends on what kinda fish) Repeat the same the other side too.
3. Off the flame and add curry leaves.
4. Transfer to a bowl & garnish with sliced onions.

Tips:
Coconut oil is best for frying fish since it add flavor to it..
Remove the excess oil from fish by keeping it on a tissue paper.
A very simple way of frying fish and saves time.

Mushroom Coconut Stir Fry

Ingredients:
Button Mushrooms - 10 to 12 nos (Cut 1 into 6 pieces)
Onion - 1 medium size (Slice lengthwise)
Grated Coconut - 1/7 th of mushroom
Green Chilly - 2 nos (Splitted)
Curry Leaves - 1 strip
Turmeric Powder - 1/4 t spoon
Coriander Powder - 1 t spoon
Pepper Powder - 1 1/2 t spoon
Cooking Oil - 1 1/2 table spoon
Salt - To taste

Marination:
Marinate chopped mushrooms with turmeric powder, coriander powder, pepper powder, salt and grated coconut and keep for 15 minutes.

Preparation:

1. Heat a pan with cooking oil.
2. Add onion, green chilly and curry leaves, and saute it well until becomes golden brown.
3. Transfer the marinated mushrooms to the pan, mix it well. Cover with a lid and cook over low flame for about 5-7 minutes.
4. Now it is ready to serve for 4 people.

Aavoli Pollichathu (Pomphret Fry in Banana Leaf)

Ingredients:
Pomphret - 1 medium
Banana Leaf - 1 leaf
Turmeric Powder - 1 t spoon
Red Chilly Powder - 2 table spoon
Garlic - 2 cloves (Slice it thin and long)
Ginger - 1 small (1" in length) (Slice it thin and long)
Onion - 1 medium (Slice it length wise)
Salt - To taste

Marination:
Take turmeric powder, red chilly powder and salt in a bowl. Sprinkle some water and mix it well. Make sure that the mixture is not too solid.
Make thin slits width wise on the fish on both sides and apply the above mixture evenly on the fish and keep it for around 20-30 minutes.

Preparation:

1. Heat 1 banana leaf directly on the flames till it becomes soft.
2. Apply 1 tspoon oil evenly on the banana leaf.
3. Keep the marinated fish on the banana leaf.
4. Add the sliced ginger, garlic and onions along the side of the fish.
5. Pour one table spoon of oil on and around the fish.
6. Fold the banana leaf.
7. Heat a pan and place the folded banana leaf with fish and keep it over medium/low flame.
8. Cover the pan with the lid.
9. After around 5-7 minutes turn the fish, and keep the other side for frying around 5-7 minutes.
10. Now it is ready to serve. Garnish it with roundly sliced onions and curry leaves.

Tips:

If banana leaf is too long, don't fold it too many times over the fish. Just fold it on the sides and use a tooth pick to stick it.

Achinga Thoran (Yard Long Beans Fry)

Ingredients:
Achinga/yard long beans - 250gm/10 - 15 no.s
Onion - 1no.
Green chilly - 3no.s
Mustard seeds - 1/4 t spoon
Turmeric Powder - 1/4 t spoon
Curry leaves - 1 strip
Grated coconut - 3 table spoon
Cooking oil - 2 table spoon
Salt - to taste

Preparation:

1. Wash & clean achinga / long beans and chop into fine pieces.
2. Slice onions as we slice for omlette. ( very fine pieces )
3. Tear in the middle of green chilly.Chop Curry leaves.
4. Heat a pan and add cooking oil.
5. Splutter mustard seeds. Then add sliced onions. Saute it well till it turns translucent.You can add 1/2 t spoon of salt while sauting .It allows onions to cook soon.
6. Add green chilly & turmeric powder 
7. Add chopped beans and 3 table spoon of grated coconut and salt to taste & mix it well.
8. Cover the pan with a lid and cook for 5 to 10min on medium flame. In between open the lid and stir the contents.
9. Add chopped curry leaves / garnish with curry leaves.
10. Its ready to serve.

        Tips

• Always cook veggie on low or medium flame.
• Its better to put chopped curry leaves while making thoran, so that we never keep it out while eating.

Pavakka Thoran (Bittergourd Fry)

Ingredients:
Pavakka (Bitter gourd) - 300 gm/2 no.s
Onion - 1 medium
Green chilly - 1 no.
Curry leaves - 1 strip
Mustard seeds - 1/2 t spoon
Turmeric powder - 1/4 t spoon
Salt - to taste
Cooking oil - 1 table spoon

Preparation:

1. Chop the cleaned pavakka (bitter gourd) into small pieces and transfer to a bowl.
2. Add 1/2 t spoon salt and knead it for 10 - 15 sec.
3. Slice onion into small pieces (as for omlette).
4. Chop green chilly & curry leaves to very fine pieces.
5. Heat oil in a pan. Splutter mustard seeds.
6. Add finely sliced onions & saute it till golden brown.
7. Add pavakka, green chilly & curry leaves to the pan.
8. Add turmeric, remaining salt & stir well.
9. Cook for around 3 - 5 mins with the lids closed.
10. Pavakka thoran is ready to serve.