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Fried Chicken Cutlets

August 30th, 2010 admin Leave Comment »

Chicken Cutlets are a must for almost every Christian Wedding in Kerala. Kerala Chicken Cutlets are fried and breaded chicken patties which are served as appetizers usually along with Kerala Onion Salad (Sarlas). You can make these cutlets using minced chicken or shredded chicken. Here is the recipe for making Fried Chicken Cutlets.

Kerala Chicken Cutlets

Kerala Chicken Cutlets

Ingredients

  1. Boneless & Skinless Chicken – 1 lb
  2. Potato – 1 big
  3. Finely Minced Onions – 1 medium (You can use a food processor or food chopper)
  4. Finely Chopped Green Chillies – 2 or 3
  5. Finely Minced Ginger – 1 tbsp
  6. Finely Minced Garlic – 3 cloves
  7. Curry Leaves (finely shredded) – A few (optional)
  8. Turmeric Powder – 1/4 tsp
  9. Red Chilly Powder – 1/2 tsp (Alter according to your spice tolerance)
  10. Coriander Powder – 1 tsp
  11. Garam Masala Powder – 1/2 to 1 tsp
  12. Chicken Masala Powder – 1 tbsp (Optional – I used store bought Eastern Fish Masala brand)
  13. Oil – 2 tbsp
  14. Bread Crumbs – 1/2 cup approx
  15. Egg – 1
  16. Oil for frying – As needed
  17. Salt – to taste
  18. Water – as required

For Marinating the Chicken

  1. Turmeric Powder – 1/4 tsp
  2. Kashmiri Chilly Powder – 1 tsp (Alter according to your spice tolerance)
  3. Black Pepper Powder – 1/2 tsp
  4. Ginger Garlic Paste – 1 tbsp
  5. Lemon Juice – 1 tbsp
  6. Salt – to taste

Breaded Chicken Cutlets

Breaded Chicken Cutlets

Preparation Method

  1. Clean the chicken and wash it thoroughly. Prepare the marinade using the above ingredients and rub it on the chicken. Keep it aside for atleast 15 minutes.
  2. Meanwhile, boil the potato along with salt until well cooked (Alternatively, you can pressure cook the potato for 2 or 3 whistles or you may microwave it). Remove the skin from the potato and mash it thoroughly without any chunks.
  3. Cook the marinated chicken in little water for around 20 minutes until tender. Drain excess water if any and shred the chicken fully.
  4. Heat 2 tbsp oil in a pan and saute onions until translucent.
  5. Add green chillies, ginger, garlic and curry leaves and saute for a few more minutes.
  6. Add 1/4 tsp turmeric powder, 1/2 tsp red chilly powder, 1 tsp coriander powder, 1 tbsp chicken masala powder and 1/2-1 tsp garam masala powder. Saute for 2 minutes.
  7. Add the shredded chicken along with salt to taste and mix everything well. Saute for around 8-10 minutes and keep aside.
  8. Allow it to cool. Then add the mashed potatoes and mix everything nicely using your hands.
  9. Make lemon sized balls using your palm and flatten the balls to form cutlets of any desired shape.
  10. Beat the egg in a bowl and keep aside. Take bread crumbs in a plate and keep aside.
  11. Take one cutlet at a time and dip it in the beaten egg and then roll it in the bread crumbs until the cutlet is fully coated with bread crumbs.
  12. Once all cutlets have been coated with bread crumbs, heat a non stick frying pan and add oil as required for deep frying or shallow frying.
  13. Place the cutlets slowly in the pan and fry each side on medium heat for 3-4 minutes until golden brown.
  14. Drain onto paper towels.
  15. Serve these tasty chicken cutlets with ketchup or Onion Salad (Sarlas).

Note

  • You may shallow fry or deep fry these cutlets.
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Nendhra Pazham Pachadi (Ripe Plantain Pachadi)

August 30th, 2010 admin Leave Comment »

Last Year, I had posted the recipe for Pineapple Pachadi. Pachadi and Kichadi are two popular Malayali Sadhya dishes and they are often confused with each other as both are very similar. Pachadi/Kichadi can be made using either fruits or vegetables. Curd or Yogurt is often used for sourness but some people use Tamarind. If raw mangoes are used, then both Curd and Tamarind are not required. Sometimes, sugar or jaggery is added to make the dish sweet.

Ripe Plantain (Nenthra Pazham) Pachadi

Ripe Plantain (Nenthra Pazham) Pachadi

  • In some regions of Kerala, if vegetables are used for making this dish, then it is known as Kichadi and if fruits are used, it is called Pachadi.
  • Others classify it according to the usage of ground Mustard Seeds. If mustard seeds are ground and added to the dish, then it is known as Pachadi. If ground Mustard seeds are not used, it is called Kichadi.
  • When fruits are used, the Pachadi will be sweet and is known as Madhura Pachadi. If curd is used, it is called Thayiru Pachadi and if tamarind is used for sourness, it is known as Puli Pachadi. So many different ways of classifying Pachadi and Kichadi. I am sure all of you have become even more confused.

Here is the recipe for a yummy sweet and sour Pachadi using Ripe Plantain (EthaPazham/Nenthra Pazham). Try this EthaPazham Pachadi and you will fall in love with it.

Ingredients

  1. Ripe Plantain (Etha Pazham/Nenthra Pazham) – 1 big (chopped into medium pieces)
  2. Turmeric – 1/4 tsp
  3. Red Chilly Powder – 1/2 tsp
  4. Thick Curd/Yogurt – 1/2 cup (I used Plain Non Fat Yogurt)
  5. Salt – to taste
  6. Sugar – to taste (optional)
  7. Water – as required

For Grinding

  1. Grated Coconut – 1 Cup
  2. Green Chillies – 3 or 4
  3. Turmeric Powder – 1/4 tsp
  4. Cumin (Jeera) – 1/4 tsp
  5. Mustard Seeds – 1/2 to 1 tsp
  6. Finely Chopped Ginger pieces – 1 tsp
  7. Water – 1/2 cup

For Seasoning

  1. Oil – 1 tbsp
  2. Mustard – 1/2 tsp
  3. Dry Red Chillies – 3 or 4
  4. Curry Leaves – A few

Preparation Method

  1. Cook the plantain pieces in little water along with salt, 1/4 tsp turmeric powder and 1/2 tsp red chilly powder until soft. Mash the plantain pieces with a spatula. You can leave a few pieces as chunks.
  2. Grind coconut, green chillies, ginger, cumin, mustard seeds and turmeric along with 1/2 cup water to form a fine paste and keep aside.
  3. Blend yogurt along with 1/2 cup water until smooth. Keep aside.
  4. Add the coconut paste to the cooked plantain and mix gently. Allow it to cook for 4-5 minutes until it thickens. You can cook it for more time, if you want the Pacahdi to be very thick.
  5. Reduce flame to low and add beaten curd along with salt to taste. If you want the Pachadi to be more sweet, add a little sugar. Heat it for a few minutes and remove from stove top. Be careful not to boil the pachadi after adding curd.
  6. Heat oil in a pan and splutter mustard seeds. Saute dry red chillies and curry leaves for a minute.
  7. Pour the seasoning over the pachadi and mix gently.

Note

  • Do not use very sour Curd or Yogurt for this pachadi as there should be a perfect balance of sweetness and sourness.
  • You can use Pineapple, Mango, Beetroot, Pumpkin or Papaya instead of Plantain.
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Vegetable Rava Upma

August 25th, 2010 admin Leave Comment »

Upma or Uppumavu is a part of South Indian Cuisine. In Kerala, Uppumavu is generally made for breakfast. Whereas, in other South Indian states, Upma is a tiffin. I normally make Rava Uppumavu as my hubby likes having it with bananas. When there are no bananas, I make Vegetable Upma for a quick lunch or dinner. You can serve Vegetable Uppumavu with any Chutney or Pickle.

Vegetable Upma

Vegetable Upma

Ingredients

  1. Rava/Wheat Semolina (Sooji) – 2 Cups
  2. Mixed Vegetables (fresh or frozen) – 3/4 cup (I used carrots, beans, green peas and corn)
  3. Thinly sliced Shallots – 6 to 8
  4. Slit Green Chillies – 3 or 4
  5. Ginger (minced finely) – 1 tbsp
  6. Curry Leaves – A sprig
  7. Peanuts/Groundnuts -  8 to 10 pieces (optional)
  8. Mustard Seeds – 1/2 tsp
  9. Oil – 2 tbsp
  10. Salt – As Required
  11. Water – 2 cups + A few tablespoons

Preparation Method

  1. Lightly fry the rava in a non stick pan on medium heat until it begins to change color lightly. Stir continuously while frying the rava so that it doesn’t get burnt. Remove from heat and keep aside.
  2. Microwave the vegetables along with a few tablespoons of water and salt to taste, for around 3-5 minutes until half-cooked. Drain the vegetables and keep aside.
  3. Add 2 tbsp oil in another pan and splutter mustard seeds. If using peanuts, throw them in and saute until they begin to change color.
  4. Add shallots, green chillies and curry leaves and saute till the shallots begin to lightly brown.
  5. Add ginger and saute for 2 more minutes.
  6. Throw in the half cooked vegetables and saute for a few more minutes.
  7. Add 1/4 tsp turmeric powder and stir for a minute.
  8. Add 2 cups of water along with  salt to taste and bring everything to a boil.
  9. Reduce heat and add the fried rava into the boiling water stirring continuously, so that no lumps are formed.
  10. Cover the pan and cook on low heat for 5 minutes approximately.
  11. If the upumavu is dry, sprinkle a few more tablespoons water and close the pan and cook for 2 more minutes.
  12. Serve this yummy Vegetable Upma with Chutney or Pickle.
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Yogurt Tomato Fish Curry

August 24th, 2010 admin Leave Comment »
Indian Tomato Yogurt Fish Curry

Spicy Tomato Yogurt Fish Curry

I am sure the combination of Yogurt and Fish may sound odd to many Keralites. The two are rarely paired together in Kerala. Whereas, Bengalis have a Yogurt Fish curry known as Doi Maach. After hearing about Doi Maach, I tried to make a Fish Curry in a Yogurt Tomato base. It was a welcome change for us. I am yet to try the Bengali Fish Curry – Doi Maach but this Yogurt Fish curry tasted nice. I didn’t use Fish Tamarind (Kudampuli) or regular tamarind  for this fish curry. Instead tomatoes were used for a tangy flavor.

Yogurt Fish Curry

Fish Curry in Tomato Yogurt Sauce

This Fish curry goes well with Plain Rice and Rotis.

Ingredients

  1. Fish (cut into curry sized pieces) – 12 to 15 pieces
  2. Thinly Sliced Onions – 1 medium
  3. Diced Tomatoes – 1 big
  4. Minced Ginger – 1 tbsp
  5. Minced Garlic – 1 tbsp
  6. Curry Leaves – A sprig
  7. Kashmiri Chilly Powder – 2 tsp (Alter according to your spice tolerance)
  8. Fish Masala Powder – 1 tbsp (optional)
  9. Plain Yogurt – 1/2 cup (I used Non Fat Yogurt)
  10. Oil – 2 tbsp
  11. Mustard Seeds – 1/4 tsp
  12. Water – as needed
  13. Lemon Juice – 1 tbsp (for cleaning the fish)
  14. Turmeric Powder – 1/4 tsp (for cleaning the fish)
  15. Salt – to taste

For marinating the fish

  1. Kashmiri Chilly Powder – 1 tsp (Alter according to your spice tolerance)
  2. Turmeric Powder – 1/4 tsp
  3. Black pepper Powder – 1/2 tsp
  4. Fenugreek Powder (Uluva Podi) – 1/4 tsp
  5. Ginger Garlic Paste – 1 tbsp
  6. Lemon Juice – 1 tsp
  7. Salt – to taste

Preparation Method

  1. Clean and wash the fish thoroughly and cut into curry sized pieces. Add a pinch of turmeric powder and 1 tbsp lemon juice to water and soak the pieces for 5 minutes to remove any unwanted smell. Drain and keep aside.
  2. Marinate the fish pieces with the above ingredients and keep it aside for atleast half an hour.
  3. Heat 2 tbsp oil in a deep pan and splutter mustard seeds.
  4. Throw in the onions and curry leaves. Saute until the onions are translucent.
  5. Addminced ginger and garlic and saute for a few more minutes.
  6. Throw in the diced tomatoes along with salt and cook until the tomatoes are pulpy and mashed.
  7. Reduce heat and add chilly powder, fish masala powder and saute for a minute.
  8. Add 1 cup of water and bring the gravy to a boil. Add more salt if needed.
  9. Reduce heat to medium and add the fish pieces. Cook covered for 10-12 minutes swirling the pan occasionally.
  10. Blend the yogurt with a little water until smooth.
  11. Remove pan from heat and stir in the yogurt slowly to the pan.
  12. Continue cooking the fish for 5 more minutes on low heat. Remove from heat and keep covered.
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Indo Chinese Style Chicken Kheema (Ground Chicken)

July 24th, 2010 admin 2 Comments »

Today, July 23rd 2010 is the Second Anniversary of my website Kerala Recipes. I still can’t believe that this website has completed 2 whole years. Though I started this website as a hobby to utilize my free time, it has now become a part & parcel of me. I feel happy and proud for having reached this milestone. Two years and a whooping 265 posts. That’s sounds pretty good! :)

Thanks to my family, friends and all readers for supporting Kerala Recipes. I hope you have thoroughly enjoyed visiting this site.


Ground Chicken (Kheema) is quite versatile and can be used in many recipes. It requires very less cooking time. I often buy ground chicken since it’s lower in fat compared to ground beef and pork. I was bored with the regular Indian style Kheema Curry and wanted to try a new recipe. I thought of adding a few Chinese sauces like Soy Sauce and Chilly Garlic Sauce while making the curry. Surprisingly, it came out very well and we relished it. Here is the recipe for making a nice Indo Chinese style Chicken Kheema curry. This Chicken Kheema tastes yummy and goes well with Bread & Rotis. You can add this Chicken Kheema to any Pasta to make an excellent dish.

Indo Chinese Ground Chicken (Kheema)

Indo Chinese Ground Chicken (Kheema)

Ingredients

  1. Ground Chicken – 1 lb
  2. Fresh or Frozen Green Peas – 1/2 cup
  3. Diced Onions – 1 large
  4. Diced Tomatoes – 2 medium
  5. Ginger Garlic Paste – 2 tbsp
  6. Chicken/Meat Masala Powder – 2 tbsp (I used store bought Eastern Chicken Masala powder)
  7. Black Pepper Powder – 1/2 tsp
  8. Garam Masala Powder – 1 tsp
  9. Soy Sauce – 2 tbsp
  10. Hot & Sweet Tomato Chilly Sauce – 2 tbsp (I used Maggi brand)
  11. Rice Vinegar – 1 tsp (optional)
  12. Lemon Juice – 1 tbsp
  13. Oil – 2 tbsp
  14. Salt – to taste
  15. Water – As needed

For Marinating Chicken

  1. Chicken/Meat Masala Powder – 1 tbsp (I used store bought Eastern Chicken Masala powder)
  2. Turmeric Powder – 1/2 tsp
  3. Black Pepper Powder – 1/2 tsp
  4. Soy Sauce – 1 tbsp
  5. Red Chilly Garlic Sauce – 1 tbsp
  6. Lemon Juice – 1 tbsp
  7. Salt – to taste

Preparation Method

  1. Wash the minced chicken thoroughly in a colander atleast 3 or 4 times and allow it to drain.
  2. Marinate the ground chicken with the above ingredients and keep it aside for around 15-20 minutes.
  3. Meanwhile, heat 2 tbsp oil in a wok and add onions. Saute till the onions become translucent.
  4. Add the diced tomatoes along with salt and allow it to cook until pulpy.
  5. Reduce heat and add ginger garlic paste. Stir fry for 2 minutes.
  6. Add 2 tbsp chicken masala powder, 1 tsp garam masala powder, 1/2 tsp pepper pwder and saute for a minute.
  7. Add the marinated ground chicken to the pan along with 1/2 cup water. Add salt to taste and mix everything well.
  8. Cover and cook on medium heat for around 8-10 minutes. Open the pan and add soy sauce, rice vinegar and hot & sweet tomato chilly sauce.
  9. Cover and continue cooking for another 5 minutes. Open the pan and add green peas. If the gravy has reduced, add 1/2 cup of water to the pan and mix well.
  10. Continue cooking for around 5-8 minutes till the Minced Chicken is cooked and the gravy has reduced. Sprinkle lemon juice for an extra flavor.
  11. Serve this Spicy Chinese Kheema along with any Bread or Rotis.

Note

  • You can use any Sweet Chilly Sauce instead of Maggi Hot & Sweet Tomato Chilly Sauce.
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Onion Chicken Curry

July 10th, 2010 admin Leave Comment »

I love Ethiopian Doro Wat. It is a chicken dish simmered in a flavorful reddish-brown onion chilly sauce. I was searching for the recipe of Doro Wat and found that Toasted Onions are used for making the gravy. No wonder it tastes so heavenly. Since, I didn’t have the authentic spices required for making Doro Wat, I decided to try an Indian Style Chicken Curry with Toasted Onions.

Onion Chicken Curry

Onion Chicken Curry

The onions are first toasted in a pan without oil, until all juices evaporate. This toasted onion gives a unique flavor to the dish. In Indian cooking, most of us saute onions in oil and never toast it. My husband loved this Onion Chicken Curry though I prefer Doro Wat. This Onion Chicken Curry has a thick gravy and goes well with Rice and Rotis.

Ingredients

  1. Chicken – 2 pounds (1 kg approx)
  2. Thinly Sliced Onions – 1 big
  3. Dried Red Chillies – 6 nos. (Alter according to your spice tolerance)
  4. Garlic Pods – 4
  5. Ginger paste – 1 tbsp
  6. Kashmiri Chilly Powder – 1 tsp (Alter according to your Spice Tolerance)
  7. Coriander Powder – 2 tsp
  8. Chicken/Meat masala Powder – 2 tbsp (I used Eastern brand)
  9. Homemade Garam Masala Powder – 1/2 to 1 tsp
  10. Curry Leaves – A sprig
  11. Bay Leaves – 2
  12. Oil – 2 tbsp
  13. Water – As required
  14. Salt – to taste
  15. Lemon Juice – 1 tbsp

For Marinating the chicken

  1. Turmeric Powder – 1/2 tsp
  2. Kashmiri Chilly Powder – 1 tsp (Alter according to your Spice Tolerance)
  3. Cumin Powder – 1 tsp
  4. Ginger Garlic Paste – 1 tbsp
  5. Black Pepper Powder – 1 tsp
  6. Lemon Juice – 2 tbsp
  7. Salt – to taste

Method of preparation

  1. Clean and cut the chicken into medium sized pieces and marinate it with the above ingredients. Refrigerate it for an hour.
  2. Meanwhile, heat a non stick pan and toast the onions on medium heat without oil. Keep on stirring so that the onions do not burn.
  3. Once the juices from the onions evaporate, remove from stove top and allow it to cool.
  4. Grind the onions, red chillies and garlic cloves to a thick paste and keep it aside.
  5. Heat oil in a skillet or non stick pan and add bay leaves and curry leaves. Saute for a minute or two.
  6. Reduce heat and add red chilly powder, coriander powder, chicken masala powder and saute for a minute or two until it becomes a nice brown color.
  7. Add the onion red chilly garlic paste and saute for around five minutes.
  8. Add ginger paste and saute for 2 minutes until the raw smell disappears.
  9. Add the chicken pieces to the pan along with 1 cup of water and salt to taste. Mix everything well.
  10. Cover and cook stirring occasionally, until the chicken is tender and cooked. This may take around 30-40 minutes depending on the chicken pieces used. Sprinkle 1/2 to 1 tsp of Garam Masala Powder.
  11. Remove lid and simmer for a few more minutes on medium high heat, so that the gravy thickens. Sprinkle lemon juice and remove from stove top.
  12. Serve this spicy Onion Chicken curry with Rice or Rotis.

Note

  • If you prefer, you may saute the onions in oil before grinding it. Toasting the onions without oil gives it a unique flavor.
  • You can use any store bought chicken Masala Powder or you can prepare it at home. Brands like Eastern, Saras, Melam, Priyom, Niraprara etc. are good. Click here for Home Made Chicken Masala Powder ingredients.
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Mushroom Egg Stir Fry

July 9th, 2010 admin Leave Comment »

I have begun to appreciate mushrooms for their negligible fat content, cholesterol and carbohydrates. For people who tend to eat poultry or meat on a daily basis, I suggest trying mushrooms as they are far better in terms of health. I have been trying different recipes with Mushroom as it requires very little cooking time. Here is a recipe for a tasty Stir Fry with Mushrooms and Eggs. You can try this as an alternative to Mushroom Thoran (Stir Fry with Coconut).

Mushroom & Egg Stir Fry

Mushroom & Egg Stir Fry

If you are looking for a Low Calorie, Low Fat, Low Cholesterol and Low Carb dish, then you can’t get wrong with mushrooms. Mushroom Egg Stir Fry is so tasty and you will fall in love with it at the first sight. My husband even mistook it for Beef Fry before taking the first bite. :-)

Ingredients

  1. Mushrooms (any variety) – 1 lb/16 oz
  2. Egg – 1
  3. Diced Onions – 1 medium
  4. Diced Tomatoes – 1 medium
  5. Slit Green Chillies – 2 to 4 (Alter, according to your spice tolerance)
  6. Dry Red Chillies – 4
  7. Minced Garlic – 4 small pods
  8. Minced Garlic – 1 tbsp
  9. Curry Leaves – A sprig
  10. Garam Masala Powder – 1/2 to 1 tsp
  11. Red Chilly Powder – 1 tsp (Alter, according to your spice tolerance)
  12. Coriander Powder – 1 tsp
  13. Black Pepper Powder – 1/2 tsp
  14. Turmeric Powder – 1/2 tsp
  15. Cumin (Jeera) Powder – 1/2 tsp
  16. Salt – to taste
  17. Oil – 1 tbsp
  18. Lemon Juice – 1 tsp (optional)

Preparation Method

  1. Clean the mushrooms well by washing it in water. Gently, squeeze out as much water as possible from the mushrooms and drain it onto paper towels. Trim the stem if required and quarter the mushrooms and keep it aside. Don’t slice it into very small pieces.
  2. Beat and egg with salt keep it aside.
  3. Heat 1 tbsp oil in a non stick pan and saute onions, red chillies, green chillies and curry leaves till the onions become translucent.
  4. Add minced garlic and ginger and saute for a few more minutes.
  5. Throw in the diced tomatoes and allow it to cook until soft and pulpy.
  6. Reduce heat and add 1/2 tsp turmeric powder, 1/2 tsp cumin powder, 1 tsp red chilly powder, 1 tsp coriander powder, 1/2 tsp pepper powder and 1/2 to 1 tsp garam masala powder. Saute for a minute or two.
  7. Add the marinated mushroom pieces along with salt to taste and saute on medium-high heat for 2-3 minutes.
  8. Cover the pan and cook the mushrooms on medium-low heat, stirring occasionally. Do not add water while cooking.
  9. After 8-10 minutes, the mushrooms would have let out water. Remove the lid and stir fry for another 3-5 minutes so that the water evaporates.
  10. Push the mushrooms to the sides of the pan and add the beaten egg. Start scrambling the egg when it begins to set.
  11. Mix everything well and stir fry thoroughly for a few minutes before removing from stove top.
  12. You can sprinkle little lemon juice for a nice taste. (optional)
  13. Serve this tasty Mushroom Egg Stir Fry with Rice.
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Spaghetti with Minced Meat (Kheema)

July 6th, 2010 admin Leave Comment »

There is an Italian Meat Based Pasta Sauce known as Bolognese Sauce. It is quite famous and originated in Bologna, Italy. The traditional Bolognese Sauce contains beef, pancetta (cured meat), onions, carrots, celery, tomato paste, meat broth, red wine, and milk or cream. Spaghetti Bolognese is a dish which is famous outside Italy. It consists of a meat sauce served on a bed of cooked Spaghetti.

Minced Meat (Kheema/Qeema) is popular in India and many Middle-Eastern countries. Minced Meat goes well with Macaroni, Spaghetti and most of the other kinds of Pasta. Here is an Indian version of Spaghetti Bolognese. I cooked Minced Beef with Indian spices and then combined it with Spaghetti. You can also try the same recipe with Macaroni. If you don’t eat Beef, you may substitute it with Minced Lamb, Chicken or Pork.

Spaghetti with Minced Meat

Spaghetti with Minced Meat

Ingredients

  1. Spaghetti – 1 lb
  2. Lean Ground Beef – 1 lb (You can use Lamb or Pork instead of Beef)
  3. Finely Diced Onions – 1 large
  4. Diced Tomatoes – 2 medium
  5. Sun Dried Tomatoes – 4 or 5 pieces
  6. Tomato Paste – 1/4 cup
  7. Dry Red Chillies – 4 or 5 (Alter according to your Spice Tolerance)
  8. Minced Garlic – 4 pods
  9. Bay Leaves – 2
  10. Olive Oil – 1 tbsp
  11. Salt – to taste
  12. Water – As needed

For Marinating Beef

  1. Meat Masala Powder – 3 tbsp (I used Eastern meat Masala powder)
  2. Coriander Powder – 1 tbsp
  3. Turmeric Powder – 1/2 tsp
  4. Pepper Powder – 1 tsp
  5. Red chilly powder – 2 tsp (Alter according to your Spice Tolerance)
  6. Italian herb seasoning – 2 tbsp (The ingredients are Marjoram, Thyme, Rosemary, Sage, Oregano, Basil)
  7. Garam Masala Powder – 1/2 tsp (optional)
  8. Ginger Garlic Paste -1 tbsp
  9. Salt – to taste

Preparation Method

  1. Wash the minced meat thoroughly in a colander atleast 4 or 5 times and allow it to drain.
  2. Marinate the ground meat with the above ingredients and keep it aside for around 15-20 minutes.
  3. Meanwhile, heat 1 tbsp oil in a pressure cooker and add onions. Saute till the onions become translucent.
  4. Add the bay leaves, dry red chillies, garlic, sun dried tomatoes and diced tomatoes to the cooker and saute for a minute or two.
  5. Add the marinated ground meat and tomato paste to the pan along with 1/2 cup of water. Mix everything well.
  6. Cover the pressure cooker and allow the meat to cook for around 3 whistles on medium flame. Switch off the stove and let the pressure subside.
  7. Cook the spaghetti in boiling water according to the instructions on the packet. Add salt and 1/2 tsp olive oil while cooking spaghetti.
  8. Drain the spaghetti and keep aside.
  9. Open the pressure cooker and stir the minced meat breaking up any pieces sticking together. If the gravy appears too watery, simmer for a few more minutes until it thickens.
  10. Transfer the Spaghetti to a wide pan. Pour the cooked minced meat along with its gravy on top of the spaghetti and toss everything together. I don’t like too much of gravy with my spaghetti and prefer it slightly dry. So, I tossed the spaghetti with less gravy and more meat.
  11. Adjust salt and pepper to taste. If you like, you can add grated cheese on top of the spaghetti.
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Fish Stir Fry (Meen Ularthiyathu)

June 30th, 2010 admin Leave Comment »

Fish/Meen Thoran is pretty famous in Kerala. It is made with Fish, Grated Coconut and Kudampuli (Gambooge). I had some Tilapia fillets in the freezer and thought of making a thoran. Then, I changed my mind and thought of trying a dish without coconut. I was too lazy to defrost the grated coconut. I skipped the gambooge and instead, added tomatoes. So, here is my recipe for Meen Ularthiyathu or Fish Stir Fry. The name sounds funny but this dish tastes excellent. :-) It can be made quickly and goes well with rice.

Shredded Fish Stir-Fry

Shredded Fish Stir Fry (Meen Ularthiyathu)

Ingredients

  1. Tilapia Fillets – 2 large
  2. Tomato (chopped) – 1 large
  3. Onion (diced) – 1 large
  4. Ginger (finely minced) – 1 tbsp
  5. Crushed Garlic (finely minced) – 2 small pods
  6. Green Chillies – 3 nos.
  7. Curry leaves – A sprig
  8. Chilly powder – 1/2 tsp (Alter according to your Spice Tolerance)
  9. Fish Masala Powder – 1 tbsp (I used Eastern Fish Masala powder)
  10. Pepper Powder – 1/2 tsp
  11. Salt – to taste
  12. Oil – 2 tbsp
  13. Mustard Seeds – 1/2 tsp

For Marinating the Fish

  1. Red Chilly Powder – 1 tsp (Alter according to your Spice Tolerance)
  2. Turmeric Powder – 1/2 tsp
  3. Black Pepper Powder – 1/2 tsp
  4. Salt – to taste
  5. Lemon Juice – 2 tsp

Preparation Method

  1. Wash the Tilapia fillets and soak it in water along with 1 tbsp lemon juice. Rinse and drain after 5 minutes.
  2. Marinate the fillets with all the above ingredients and keep it aside for 10 minutes.
  3. Microwave the fillets for 4-5 minutes. Alternatively, you can lightly cook it in a non stick skillet.
  4. Shred the fish with a fork and keep aside.
  5. Heat oil in a pan and splutter mustard seeds. Add onions and saute till translucent.
  6. Add ginger, garlic, slit green chillies and curry leaves and saute for a few minutes.
  7. Add tomatoes along with salt to taste and cook until soft and pulpy.
  8. Reduce heat and add 1/2 tsp chilly powder, 1 tbsp fish masala powder, 1/2 tsp black pepper powder and saute for 2 minutes.
  9. Add the shredded tilapia pieces and mix everything well.
  10. Cover the pan and cook on medium low heat for 5-7 minutes till it is completely cooked and dry.
  11. Serve this yummy Fish Stir-Fry with Rice.
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Tuna Pasta Salad

June 30th, 2010 admin Leave Comment »

Here comes the recipe for another Pasta Salad after Red & Green Pasta Salad. Well, we have fallen in love with Pasta Salads and so I keep on trying some new Pasta Salad for lunch on weekdays. This is the recipe for making a yummy Salad using Tuna. You can use Canned Tuna for convenience.

Tuna Pasta Salad

Tuna Pasta Salad

You can add fruits like apple, grapes, pear and veggies like Cucumbers, Celery, Olives to this Tuna Pasta Salad. I cook pasta and refrigerate it for 2-3 days and then use it for making Salads when needed.

Ingredients

  1. Cooked Pasta – 4 to 5 cups (Medium Shells or any other variety)
  2. Canned Tuna Fish – 1 small Can, 5 oz/142 gram (I used chunk light tuna in water)
  3. Peeled and Finely Diced Apples – 1 medium (I used the sweet Red variety)
  4. Baby Cucumbers – 2 small
  5. Seedless Grapes – 1/2 cup (diced)
  6. Finely chopped Roasted Walnuts/Pecans – A handful (optional)
  7. Red Chilly Powder – 1/2 tsp
  8. Fish Masala Powder – 1 tsp ( I used store bought Eastern Fish Masala brand)
  9. Mayonnaise  – 3 to 4 tbsp
  10. Pickled Sweet Relish – 2 tbsp
  11. Black Pepper powder – to taste
  12. Salt – to taste

Preparation Method

  1. Bring a large pot of lightly salted water to a boil. Cook pasta according to the instructions on the packet, until pasta is al dente. Drain and keep aside.
  2. Meanwhile, heat a non stick pan and add the drained tuna flakes.
  3. Saute for a few minutes. Reduce heat and add 1/2 tsp red chilly powder and 1 tsp fish masala powder.
  4. Sprinkle salt and pepper. Continue sauteing until the tuna has changed color (3-4 minutes approx). Keep aside.
  5. Peel and chop apples and cucumbers into bite sized pieces.
  6. Whisk mayonnaise and pickled relish in a bowl.
  7. Add the cooked pasta, tuna flakes and all the other ingredients. Toss everything together. Season with salt and pepper.
  8. Serve this salad at room temperature or you can go ahead and refrigerate it before serving.

Note

  • If you wish, you may directly add canned tuna to the salad without cooking it further.I lightly sauteed the tuna with the masala powders for a better taste.
  • You can use Curry Powder instead of Fish Masala Powder.
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