Mathanga Erissery / Pumpkin Erissery

Erissery is an essential part of Kerala Sadya or Onam Sadya. Erissery can be cooked with different ingredients like mathanga, chena, Kaya or it can be cooked with a combination of vanpayar too. The cooking method will be the same in all. Here is how I make Mathanga Erissery....

Mathanga Erissery / Pumpkin Erissery

Ingredients:

Mathanga / Pumpkin - 2 cups, diced

Green chilly - 1, chopped
Salt to taste
Grind Together:

Grated coconut - ½ cup
Turmeric powder - ¼ tsp
Green chillies - 3
Cumin seeds - ½ tsp
Garlic - 1 clove
For Tempering:

Coconut Oil - 1 ½ tbsp
Mustard seeds - ½ tsp
Dried red chillies - 2, torn into 2 pieces 
Curry leaves - 2 strands

Small onion / Chumannulli - 3-4, sliced

Ginger - ½ tsp, chopped

Grated coconut - 1 tablespoon 

Method:

• Cook mathanga / pumpkin with chopped green chilly, salt and enough water. Mash pumpkin well with the back of a spoon.
• Grind coconut and all the other ingredients to a fine paste. Add ground paste to the cooked Pumpkin, Let it cook on low flame for 5-8 mins. Remove from heat.
• Heat oil in another pan and splutter mustard seeds. Add small onion, red chillies, curry leaves, ginger and coconut and fry till brown. 
• Pour this over the erissery, mix well and serve hot with rice. 

Read More »

Kerala Chicken Stew Recipe / Kozhi Stew

Stew or Ishtew is a mildly spicy and creamy Kerala special delicacy which goes very well with appam,bread, puttu, chapathi etc. In most Kerala Christian families, Christmas or Easter breakfast is incomplete without appam and chicken or mutton stew. Stew has to be white in colour and you have to make sure not to brown the onion while sautéing. Cashew nut paste will enhance the flavor and make the gravy thick and creamy.

Kerala Chicken Stew Recipe / Kozhi Stew
Ingredients: 

Chicken - ½ kg (cut in to medium pieces, I used boneless chicken)

Potato - 1 small, cubed

Carrot - 1 small, cubed

Onion - 1, thinly sliced

Green chillies - 4, slit

Ginger - 1 tsp, finely chopped

Garlic - 1 tsp, finely chopped

Cinnamon sticks - 1 inch x2 pieces

Cardamom - 4

Cloves - 4

Black peppercorns - 1 tsp

Medium thick coconut milk - 3 cups

Thick coconut milk - 1 cup

Cashew nuts - 6 - 8 ground to a fine paste

Curry leaves - few

Salt - to taste

Coconut oil - 2 tbsp

Method:

• Heat oil in a pan and add cinnamon sticks, cardamom, cloves, black peppercorns and sauté. Add onion, ginger, garlic and green chillies and curry leaves and stir fry until they becomes soft and translucent. (make sure not to brown the onion).
• Add chicken pieces and stir fry for 2-3 minutes until the meat is lightly seared.
• Add cubed potatoes and carrots, medium think coconut milk and salt, and cook for 15-20 minutes over medium heat until the chicken, carrot and potatoes are fully cooked.
• Add cashew nut paste, thick coconut milk and vinegar, mix well and simmer for 2 minutes or until you get the required thickness.
• Serve hot with palappam, vellayappam, Idiyappam, Puttu, Chapathi or bread.

Read More »

Fish Tikka

Tried this recipe after seeing a popular cookery show, Annie’s Kitchen.  It came out really well so thought of sharing it with you. You can either grill or bake tikkas in the oven, use an electric toaster grill or on stove top. It’s a very easy and hassle free recipe. You can marinate the fish pieces and keep it overnight in the fridge before grilling. It is a perfect recipe to serve as a starter or as a main or side dish. A great addition to a party menu :) :) ...

Fish Tikka

Ingredients:

Boneless Fish - 1kg {can use Neymeen (Seer fish),  Motha (King fish) or any thick boneless fish pieces}

Onion -1 cup, cut into 1 ½“pieces

Tomato -1 cup, cut into 1 ½“pieces (remove seeds)

Capscium – 1 cup, cut into 1 ½“pieces

Butter – 3 tbsp

For the marinade:

Ginger paste - 2 tsp

Garlic paste – 2 tsp

Green chilly paste- 4 tsp

Mint leaves paste – 2 tsp

Ajwain powdered / Ayamodakam podi -1 tsp

Turmeric powder – ½ tsp

Dried fenugreek leaves / Kasoori methi- ½ tsp

Lightly roasted Besan/ chickpea flour/ kadala maavu - 2 tsp

Hung Curd (yogurt) - 4 tsp

Vegetable oil – 1 tbsp

Lemon juice -2 tbsp

Salt to taste

Method:

• Cut into 1 ½ inch pieces and rub the fish with little salt and vinegar to remove the fishy odour. Keep aside for 5 minutes. Wash well and pat dry on a kitchen towel.
• Mix all the marinade ingredients in a big bowl and add fish pieces and mix well to coat all the marinade to the fish pieces. Keep aside for half hour. (you can keep this marinated fish overnight in the fridge).
• Just before grilling, add onion, capsicum and tomato pieces to the marinated fish and well.
• Skewer the fish and vegetables alternately on skewers or tooth picks.
• If you are using an oven, place the skewered tikkas on the wire rack. Brush tikkas with melted butter and grill for 10-15 minutes overturning them every few minutes.
• If you are using stove top, melt little butter in a non-stick tava, add skewered fish tikkas and grill on medium flame until all sides are lightly browned and fish is cooked well.
• Serve hot decorated with lemon wedges and pudina chutney or sauce.

Read More »

Pork Pickle Recipe / Panniyearchi Achar

My Pickling bug continues and this time its Pork Pickle :) :)  Recently while emptying my freezer I found a packet of pork and thought of pickling it. I followed the chicken pickle recipe with slight changes. Worth the trial and we loved it. I highly recommend to use boneless pork pieces without the fat and increase or decrease the oil according to the pork pieces you use. Like I say in all my pickle recipe posts, you can keep pickle at room temperature, if you avoid adding water while preparing it. Always remember to use a clean sterilized dry bottle to store the pickle and always use a dry spoon to take the pickle.

Pork Pickle Recipe / Panniyearchi Achar

Ingredients:

Boneless Pork without fat - 500 gms

Ginger - 2 tbsp, chopped

Garlic - 2 tbsp, chopped

Curry Leaves – 2 sprigs

Salt to taste

Kashmiri Red chilly powder – 3 tbsp

Turmeric powder – 1 tsp

Asafoetida powder / Kaayam – 1 tsp

Fenugreek powder / Uluva podi - 1 tsp

Garam masala – 1 ½ tsp

Sugar – 1 tsp

Vinegar - ½ to 1 cup

Gingelly oil / Sesame Oil / Nallenna – ¾ cup

Method:

• Wash, clean and drain pork pieces. Add salt, turmeric powder and pepper powder and let marinate the pork for 1 hour.
• Heat oil in a pan, splutter the mustard seeds. Then add ginger, garlic and curry leaves and sauté well until golden brown.
• Add the marinated pork and fry till the pork pieces are light brown in colour.
• Lower the flame and add the powders and mix well till the raw smell goes.
• Add vinegar to taste and cook on low flame till the pork is cooked and the gravy is thick.
• Sprinkle sugar and check for salt and turn off the heat.
• Once the pickle is cooled transfer it to a clean dry bottle and use. 

Read More »

Chemmen Mulaku Curry with Thenga Kothu / Kerala Konju Curry / Kerala Style Prawn Curry with Coconut Pieces

Chemmen Mulaku curry is a very easy to make Kerala delicacy. Prawns are cooked along with coconut pieces, kudam puli and masala. Shallots, coconut pieces and Coconut oil are a must for making this curry to capture the authentic taste. Coconut oil (pacha velichenna) poured on top of the cooked curry enhances the taste. A true Keralite will indulge this spicy prawn curry with rice; it is also one of my favorite prawn dish.

Read More »

Read more »

Chemmen Ularthiyathu with Thenga Kothu / Kerala Style Prawn Roast with Coconut Pieces

This is another version of the Prawn Roast I had posted earlier. Prawn is briefly cooked with coconut pieces and masalas and is then roasted in coconut oil. This is a famous dish of the "Shappu Kada" (Toddy shops) across Kerala. This dried and spicy prawn dish goes very well with rice and moru curry, as a side dish or as a wrap with chapathi and is also a great cocktail snack along with thengin kallu (coconut toddy), or with scotch or beer. Do try this for Christmas or New Year and let me know which way you liked it :) :)

Read More »

Read more »

Chicken Pickle / Kozhi Achar

Read More »

Read more »

Chemmen Ularthiyathu / Kerala Style Prawn Roast with Tomatoes

Prawn / Shrimp Roast is a famous Syrian Christian dish which can be prepared very quickly. Prawn is cooked in their own juices along with spices, tomatoes and a small piece of kudampuli (kokum). Prawns absorb all the flavours which give a nice spicy dry dish that goes really well with a bowl of steaming rice and morucurry, Palappam or chapathi

Chemmen Ularthiyathu / Kerala Style Prawn Roast with Tomatoes

Ingredients:

Cleaned Prawns / Shrimps – 250 gm

Onion – 1 medium, sliced (can replace with chumannulli / shallots)

Ginger paste – 2 tsp

Garlic paste – 1 tbsp

Tomatoes – 2 medium, chopped

Chilly powder – ¾ to 1 tsp

Turmeric powder – ¼ tsp

Coriander powder – 1 tsp

Pepper powder – ¾  tsp

Garam masala – 1 tsp

Coconut oil – 2 tbsp

Kudampuli / Kokum -1 small piece, soaked in ¼ cup of water

Curry leaves - few

Coriander leaves, chopped – 1 tbsp (optional)

Salt to taste

Method:

• Heat oil in a pan, add sliced onion and fry until light golden brown. Add ginger paste and garlic paste and fry again for 2 to 3 minutes.
• Add chopped tomatoes and curry leaves and sauté well.
• Add the chilly powder, turmeric powder, coriander powder and pepper powder and sauté until oil separates.
• Add kudampuli along with its soaked water, prawns and salt and sauté over medium heat until prawns are cooked and well coated with tomato mixture.
• Sprinkle the garam masala and coriander leaves over the prawns and stir well and remove from heat.

Read More »

Chilli Chicken

Read More »

Read more »

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 »

Pork Vindaloo Recipe

Pork Vindaloo, is a hot and spicy dish popular in Goa and also amongst Christians in Kerala. It’s a very spicy dish and is served on special occasions like Christmas, Easter, engagement and baptism ceremonies. Like in any other recipe there are many different versions of this recipe. Some recipes add fried potatoes towards the end of cooking; I did not do so but if you wish you can add cubed and fried potatoes towards the end of cooking.  Vindaloo tastes better when served the following day and it goes well with breads, Palappam, Vellayappam, Sannas and all kinds of Indian breads and rice.  And for those who don’t like pork you can substitute with Beef, Chicken or Lamb....

Read More »

Read more »

Kerala Style Potato Stew / Urulakizhangu Stew

Potato Stew is a very easy and simple dish of Kerala that goes well with Appam, Poori, Chapathi, Puttu, Idiyappam,  or even with plain bread.... I have posted another Vegetable Stew earlier with strong and spicy flavors with darker hues due to the masalas used in it, whereas this one has a more subtle flavor.... Here is how we make Potato stew in our homes.... 

Read More »

Read more »

Uppumanga Curry (Salted Mangoes in Coconut Gravy)

A traditional vegetarian side dish of Kerala made with Uppumanga / salted mangoes in brine..... I made this curry following the same recipe of Chakkakuru Manga curry .... A plate of boiled rice with this curry, a piece of fish fry and some stir fried vegetable is bliss for lunch! 

Read More »

Read more »

Nelllikka Chammanthi Recipe / Amla Chutney Recipe / Indian Gooseberry Chutney Recipe

Everybody knows the nutritional benefits of Nellikka / Amla / Indian gooseberries. I buy some whenever it’s available and the best way to eat it is raw dipped in some salt.... Sometimes I make wine, pickles, chutney and once in a while I even throw it in the blender and make juice.... If you haven’t tried it as chutney do try this tongue tickling chutney..... 

Read More »

Read more »

Uppumanga / Salted Tender Mangoes in Brine

I think Uppumanga (Raw mangoes in brine) with kanji along with a kanthari mulaku (bird’s eye chilly) is the Malayali’s favorite comfort food... right?? I know my husband will not agree with it :D...  Almost a year ago when Sarah of Vazhayila posted this recipe it triggered my childhood memories...  But I never got tender mangoes (kannimanga) here...  so this year when I saw some green mangoes I decided to make it with that... so I selected the smallest thin skin mangoes available and made Uppumanga and now I am a happy girl having it with kanji and making uppumanga curry and chutney! Traditionally uppumanga is preserved in a big bharani (earthen pot).... In one of my old recipe books it’s written that to prevent it from fungal attack, in the old days people make a pouch with clean sand in a cloth and tie the bharani with this sand pouch and the Uppumanga preserved this way lasts yearlong! If you don’t have a bharani use clean glass bottles, make sure to add enough salt water to cover the mangoes.... My aunt told me to add little coriander powder tied in a clean cloth in the brine to givethe mangoes and the brine a lovely smell.... Always use clean sterilized bharani / jar to preserve mangoes and use a dry spoon, else you will see fungus attack....

Read More »

Read more »

Kadumanga Achar Recipe / Kerala Spicy Mango Pickle Recipe

Kadumanga pickle is every Keralites favorite and since it’s mango season try to make some. Kadumanga is also very popular during Lent; as we abstain from non-veg dishes pickles are in high demand. In our church Kdaumanga pickle is served along with piping hot Kanji and payar after the long Good Friday service.

You can make this pickle in two ways, either grind ginger and garlic along with spices and sauté like I did or you can add chopped ginger and garlic as it is and sauté. I like thick gravy for kadumanga, so I opted for grinding. Also while making pickle one thing to remember is never to add water to the pickle, if you want to store it for a long time... If you need gravy add vinegar not water please and adjust salt....  I have seen a lot of people store their pickle in the refrigerator and I never liked the taste of refrigerated pickle ;)... So here is how I made Kadumanga pickle....

Read More »

Read more »

Saucy Paneer Recipe

Since it is the Lent Season vegetarian recipes are much in demand.... deciding the daily menu without any non-veg dish is challenging for a Christian family :D.... Since Paneer is loved by almost all I thought of sharing this Saucy Paneer recipe with you today.... with just a couple of sauces you can make this curry very quickly and it goes well with fried rice, noodles or even with chapathi.....  If you don’t have 8 to 8 sauce at home you can easily omit it or substitute with sweet and sour sauce like I do when I run out.... Instead of paneer you can also use Tofu for a vegan version..... Check out the other Paneer recipes I posted earlier too.....

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 »

Pacha Manga Chammanthi / Raw Mango Chutney

Pacha Manga Chammanthi, every Malayalis’ favorite with a bowl of kanji and pappadom.... This simple tongue tickling dish is best when prepared on an Arakallu but in modern kitchens we have to make do with the small wet grinding jar of our mixer grinder.... This is best when made with Kanthari mulaku/ bird’s eye chillies and if that’s not available you can use green chillies or dry red chillies.... Make sure not to add any water while grinding.... usually manga chammanthi is serverd with rice but it can be eaten as a quick snack by spreading between bread slices....

Read More »

Read more »

Kappa Masala / Kerala-Style Tapioca Masala Recipe

Kappa Masala is a new dish for me.... Back home we always used to make Kappa Puzhugiyathu, or Kappa Curry and Kappa Mathi Puzhukku with ground coconut and spices in it... This kappa masala does not have coconut and it’s a dry preparation like mezhukkupuratti....This can be eaten as a snack on it’s own,with tea or as a side dish with boiled rice.... I am part of the Kerala Kitchen group on FB and I made this dish especially for the group.... This recipe was adapted from Edible Garden, who is hosting the Kerala Kitchen cookout this month. So here is how I made this very easy Kappa Masala...

Read More »

Read more »