Nadan Mutta Roast / Kerala Style Egg Roast

Mutta (Motta) Roast is a very popular side dish of Kerala, which can be served for breakfast, lunch or dinner!.... A very simple, easy to make side dish usually served with Palappam, Vellayappam, Idiyappam or Puttu for breakfast or as a side dish for chapathi or porotta for dinner or as a quick fix when guests shows up unexpectedly :) :) … Mutta Roast is also a very popular item in “thattukada” or road side eatery ….  Mutta roast can be used as a stuffing to make Mutta Puffs :)…

Read More »

Read more »

Keema Stuffed Idiyappam / Meat Stuffed String Hoppers

Idiyappam / Noolappam / String Hopper is a typical Kerala breakfast usually served with different types of curries or even with sugar. It can also be prepared with meat or vegetable stuffing. Since I had some left over Keema Masala, I used it as stuffing. You only need to make the stuffing ahead of time and you can make stuffed Idiyappam for breakfast or dinner quite easily. It can be eaten as is or served with egg roast or kadala curry.

Read More »

Read more »

Kerala Style Pork Fry / Nadan Panniyearchi Ularthiyathu

For special occasions like Easter or Christmas, meat is an inevitable dish in Kerala Christian homes, especially Erachi Ularthiyathu / Meat stir fried! I was surprised that I had not posted a Kerala meat fry recipe even after 5+ years of blogging!! It is because whenever I make meat, it does not last long enough to take pictures and also for such common recipes I have wondered about the need to post as almost everybody knows how to make it :).... But now a days I have been getting many requests for such recipes and hence I will make it a point to post those common Kerala recipes.....If you have any such requests do let me know :).... 

Pork is an absolute favorite of mine… I know a lot of you may be thinking while reading this as to how I could possibly think of eating Pork during Lent ;)....  Sorry guys I made this dish quite some time back and somehow delayed posting it.... Whenever I get hold of Pork, I tend to make Pork Veengali and this time for a change I made it like Kerala Beef fry..... Every home has their own way of making erachi ularthiyathu and this is how we make it at home.... If you are a Pork lover do try this and enjoy it with rice, appam, chapathi, bread or as a short eat with your favorite brand of rum/brandy/whiskey/toddy like a true Achayan (malayali Christian guy) way :D :D

Read More »

Read more »

Nadan Kozhi Mappas / Chicken Mappas / Kerala Chicken Curry in Creamy Coconut Sauce

Kozhi Mappas or Chicken Mappas is a typical Syrian Christian delicacy, which is very common in Kerala Christian homes....Chicken cooked in a spiced creamy coconut milk and served with Palappam or Vellayappam is a regular breakfast in Christian families especially on occasions like Christmas, Easter and is also one of the items in ceremonies like Othukalyanam (Engagements), Weddings, Baptism etc... Back home we used to add potato and carrot along with the chicken and these veggie pieces cooked along with chicken in the gravy tastes delicious! You can make different versions of Mappas by substituting chicken with egg, mutton, beef, fish, duck or with vegetables like Broccoli, cauliflower, ladies finger, bread fruit etc…. Chicken mappas can be served with Palappam, Vellayappam, Chapathi, Idiyappam, Puttu or even with plain boiled rice with spiced yogurt.... 

Read More »

Read more »

Erachi Podi Recipe / Homemade Meat Masala Powder/ Homemade Curry Powder

This is the same curry powder recipe I have mentioned in a lot of my previous posts.... If you have this Erachi podi / curry powder in stock you can whip up some veg or non-veg curries quickly.... We usually use this to make Beef Ularthiyathu (recipe coming soon), meat/ egg roasts or in veg or non veg mappas.... to make all these curries you only need to add a couple of spoons of this curry powder and you don’t need to add any other masala powders.... back home we make a big batch of this curry powder and if you store it well in air tight containers,  it will last for months without any problems.... I never use store bought curry powder/meat masala in any of my dishes.... I always have enough stock of this with me and I get my share of this curry powder from my mom’s sister.... Since she makes large quantities, she gives the cleaned and roasted spices to a mill to have it powdered..... You can make this in small quantities and powder it in your mixer grinder at home.... so here is how we make the curry powder at home.....

Read More »

Read more »

Keema Masala / Stir-fried Indian Minced Meat Masala

Keema masala is very popular in Indian restaurants as a side dish with Maida Parotta or with chapathis... It can be made with chicken, beef or mutton mince.... Usually they add peas along with the mince; but I substituted it with carrots... Keema masala goes well with Indian flatbreads, Palappam or Vellayappam… Also this is great as a wrap inside chappathi, as a topping for keema dosa or can be used as a stuffing for Keema Paratha or stuffed buns or even as a stuffing for Idiyappam...Do try and if you get more ideas on how to use this, do let me know :).... 

Read More »

Read more »

Cauliflower Mappas Recipe / Cauliflower in Creamy Coconut Sauce

Sometime back when I posted Broccoli Mappas recipe, many of you tried and loved it….. This time I made Mappas with Cauliflower instead…. Keralites love ‘Mappas’ whether it’s Non–Veg or vegetarian … this spicy, creamy, coconut milk based curry goes well with almost anything like bread, chapathi , appam or boiled rice….. Since it’s the Lent season I do make a lot of vegetarian side dishes and you can expect to see several more veggie dishes in the near future.....

Read More »

Read more »

Erachi Unakkiyathu / Sundried Beef with spices & Unakka Erachi Chammanthi Podichathu (Thoran)/ Dry Beef Chutney Powder

Unakka Erachi or Sun dried beef is a specialty of Kerala cuisine especially among Kerala Christians but not as popular as unakka meen / sundried fish that is easily available in shops. My grandmother and aunt used to sun dry beef and we used to always get a share of it. With that mom used to make these awesome side dishes that goes very well with boiled rice and kanji (rice gruel) which is undoubtedly an ultimate comfort food. Also these Unakka Erachi side dishes are excellent as short eats with alcohol and Kallu (Toddy)..... I am sure if I have any male readers, they will totally agree with me on this :).....

Read More »

Read more »

Mutton Biriyani Recipe / Atterachi Biryani Recipe

1

There are plenty of ways to make biriyani and every household has their own unique recipe for the same. This recipe was used by my mom and I have always followed it for mutton or beef biriyani. It’s easy, can be prepared ahead of time and baked just before serving. It’s a great dish especially when hosting a party or if you are cooking for the weekend ahead of time like me…

Read More »

Read more »

Meatball Curry / Meat Kofta Curry

Saw this delicious curry at Sarah’s Vazhayila blog… made this a couple of time now and we all loved it… the only difference I did was I slightly fried the meat balls in a little oil in my Appakara / Kuzhi paniyarams chatty ….. The original recipe did not ask for frying the meat balls…. I just fried due to the fear of breaking the meat balls while cooking…..This delicious meatball curry goes very well with Palappam, Idiyappam, Chapathi, Puttu or even with bread!

Read More »

Read more »

Broccoli Mappas / Broccoli in Creamy Coconut Sauce

Mappas is a popular side dish in Kerala. You can make vegetarian or non vegetarian mappas like chicken, beef, mutton, fish, eggs, vendakka (ladies finger), kadachakka (bread fruit)potato, cauliflower or even mixed vegetables. I make broccoli mappas often as this is the only broccoli dish I like. Try this broccoli side dish in creamy coconut milk and serve with chapathi, appam, Idyappam, bread or boiled rice.

Broccoli Mappas / Broccoli in Creamy Coconut Sauce

Ingredients:
Broccoli - 1 small (1/12 cups sliced florets.)

Onion - 1, thinly sliced

Garlic, chopped - ½ tsp
Ginger chopped - 1 tsp
Green chillies - 2, sliced
Homemade Curry Powder/ Erachi podi (meat masala)-2 to 3 tbsp (can substitute with chili powder - 1 tsp, Coriander powder - 2 tsp, Garam masala - 1/2 tsp)
Turmeric powder - 1/4tsp

Tomato - 1 small

Curry Leaves - few

Coriander leaves - 2 tbsp (optional)

Vinegar - 1tsp

Thin coconut milk - 1 1/2 cups

Thick coconut milk - 1/4 cup

Salt to taste

Mustard seeds

Oil-2 tbsp

Method:

• Split broccoli into small florets, wash and keep aside.
• Heat oil in a pan and add mustard seeds and when it splutters add sliced onion, chopped ginger, garlic, green chillies and curry leaves and sauté until golden brown.
• Add curry powder and salt, stir well and add broccoli florets and chopped tomato pieces and sauté for 3 minutes.
• Now add thin coconut milk and boil for 5 minutes or until broccoli is cooked.
• Add the thick coconut milk, vinegar and coriander leaves, simmer for a minute and remove from heat.
• Serve hot with chapathi, palappam, Idiyappam, bread or boiled rice.

Read More »

Tuna Cutlets

A n easy and tasty Appetizer J 

Tuna Cutlets

Ingredients:
Canned tuna - 2 cans, I used the one in water (drain and flake it with a fork)
Boiled and mashed Potatoes-2 medium
Onion-2 medium, chopped fine
Ginger-2 tsp, chopped fine
Garlic-1 tsp, chopped fine
Green Chillies-2, chopped fine
Kashmeri Red chilly powder-1/2 tsp (adjust according to your taste)
Turmeric powder-1/4 tsp
Pepper powder- 1 tsp
Garam Masala powder-1 tsp
Coriander leaves-3 tbsp, chopped fine
Mint Leaves-1 tbsp (optional)
Chopped Curry leaves – few
Salt to taste
Egg whites-2
Bread Crumbs- as required
Oil

 Method:

• Heat 2 tbsp oil in a non stick pan, sauté chopped onion, ginger, garlic, green chillies and curry leaves until golden brown.
• Add chilly powder, turmeric powder, pepper powder and sauté for a minute or two.
• Add flaked tuna and sauté until tuna turns light brown.
• Add garam masala, chopped coriander leaves, mint leaves and mix well. Turn off the heat and keep aside for 5 to 10 minutes to cool down slightly.
• Add mashed potatoes. Mix well with hand.
• Form the mixture into desired shape.
• Beat the egg whites slightly with a fork adding 1 tbsp of water.
• Dip the cutlets in beaten egg and then roll them in breadcrumbs.
• Deep fry the cutlets in oil, until golden brown.
• Serve hot as an appetizer with tomato ketchup or as a side dish for chapathi, rice or even with bread slices.
• Makes about 20-25 cutlets.

Read More »

Kofta Curry

Kofta Curry

For Koftas:1kg chopped Meat
1 chopped Onion
2-3 Green Chillies
1 tbsp Black Cardamom seeds; crushed
3 tbsp Bengal Gram flour / Besan / Kadala Mavu
1 Egg
1 tsp Red Chilly powder
2" piece Ginger
Oil for Frying
Salt to taste

For Gravy:
3 chopped Onions
2 pieces Ginger
8 Garlic flakes
3 Tomatoes, pureed
1 Tsp Turmeric powder
2 tsp Red Chilly powder
1/2 tsp Garam Masala
2 tsp Oil or Ghee
2 tsp Coriander powder

Method:

• Put all the kofta ingredients except the egg in a mixer and run the mixer till a smooth paste is obtained. Remove the paste and add the egg and mix well. Form kofta balls of 1 1/2" diameter and deep fry till golden brown. Keep aside.
• Grind Onion, Ginger and garlic in to a smooth paste and keep aside.
• To make Tomato puree, dip tomatoes in boiling water for 5 seconds. Remove from water and peel the outer skin of the tomatoes. Chop tomatoes and run in the mixer at high speed for 30 seconds.
• Heat oil or ghee in a heavy bottom pan. Add the onion, garlic and ginger paste and stir till it browns. Add tomato puree, turmeric powder, red chillies, coriander powder and salt. Stop frying when oil starts separating. Add 3 cups of water. when the gravy starts boiling, turn heat to medium. Introduce koftas one by one. Simmer with half covered lid for about 20 minutes. Sprinkle garam masala and coriander leaves on top before serving.
• Goes well with Sannas, Palappam, Vellayappam, Nan, Chapathi, Pulav etc

Read More »

Keema Paratha

Filling

250gm keema (minced meat)
1 onion- chopped finely
2 tsp ginger- chopped finely
1/2 carrot- chopped finely
3 tbsp oil
1 tsp coriander powder
1/2 tsp garam masala
1 tsp salt
1/2 tsp red chilli powder
2 green chillies- chopped
1 tbsp finely chopped fresh coriander

Dough

2 cups Wheat flour
1/2 tsp salt
1 tbsp ghee

Topping

1 tbsp kasoori methi (dry fenugreek leaves)

Method:
1. To prepare the dough, sift flour and salt. Rub in 1 tbsp ghee. Add enough water to make a dough. Keep aside for 30 minutes.
2. To prepare the filling, heat 3 tbsp oil and fry the chopped onion until rich brown. Add keema ( mince), carrot and ginger and mix well. Reduce heat. Add salt, coriander powder, red chilli powder and garam masala. Fry for 1-2 minutes. Cook covered on low heat for about 5 minutes, till the mince is cooked.
3. Add green chillies and 1 tbsp finely chopped coriander. If there is any water, uncover and dry the mince on fire. Keep the stuffing aside.
4. Divide the dough in to 10 equal parts. Shape into round balls. Flatten each ball, roll out each into a round of 5" diameter. Spread 1-2 tbsp of filling all over.
5. Make a slit, starting from the centre till any one end. Start rolling from the slit, to form an even cone. Keeping the cone upright, press slightly.
6. Roll out, applying pressure only at the centre. Do not roll or press too much on the sides, otherwise layers of the paratha donot separate after cooking.
7. Sprinkle some kasoori methi and press with a rolling pin.
8. Cook it on hot tawa on both sides, spread some ghee and serve hot.

This goes to Srivalli's Roti Mela

Read More »

Meat Cutlets / Beef Cutlets

Read More »

Read more »