Spicy Squid Masala.

SPICY SQUID MASALA.

Ingredients
1 Squid 1 kg
2 Chilli powder 1 tsp
3 Turmeric powder ½ tsp
4 Garlic 3 nos
5 Cloves 3 nos
6 Cinnamon 1 stick
7 Curry leaves 4 sprigs
8 Green chillies 4 nos
9 Coconut chopped into bits 1 cup
10 Onion chopped 2 nos
11 Dry chilly flakes ½ tsp
12 Shallets 5 nos
13 Coconut oil/cooking oil 1 1/2 tsp

1 Add the cleansed and washed squids into a kadai or pan.
2 A little or no water is added while it Is put to flame.cook till the squid is well done.all the water content that comes out of the squid is used up while cooking.
3 Slice the squids into rings of even shape to give it an appealing look.
4 Right in the centre of the uncooked squids immerse a few kukum stars {kodam puli},so that the flavour blends well along with the ingredients that follows…
5 Chilli powder 1 half tsp,turmeric powder half a tsp,salt as required as once taste.
6 Add the crushed mixture of garlic 3 nos,cloves 3 nos,cinnamon 1 stick,pepper half tsp,curry leaves 4 sprigs,green chillies 4 nos.
7 Stir and mix well.
8 Cook the squid until it is well done.
9 Add the chopped coconut bits to the ingredients.
10 Add chopped onions 2/3.mix well so that the flavours get blended with each other.
11 Add ½ a tsp of dry chilly flakes and shallets 5 in number which has been sautéed for a while in a different pan to the squid.
12 Saute it for a while and then add it to the squid mixture
13 Blend well once it is added.
14 Add 1 ½ tsp of coconut oil or any other cooking oil.
15 Wait till the gravy thickens.
16 Now the spicy squid masala is ready…….
17 You can serve it as a side dish with rice or roti.

Prawns Masala

INGREDIENTS

Frozen/Fresh Prawns
(Medium/Tiger Prawns) – 10/20 pieces
Ginger/Garlic – 1/2 tsp
Garlic pods (Sliced) – 4 nos

Onion(large) – 1 no
Green chillies – 4 nos
Curry leaves – 1 spring
Pepper powder – 2 tsp
Chilly Powder – 2 +1/2 tsp
Coriander Powder – 1 tsp
Turmeric Powder – 1 pinch
Lemon Juice – 4 tsp
Mustard Seeds – 1/2 tsp
Sliced Coconut – 1/4 cup
Oil – 3 tbsp
Salt – To taste

METHOD

Marinate the peeled and washed prawn aside, in 2 tsp of Lemon Juice and 1/4 tsp of salt.

1)Heat 1 tbsp oil in a pan and splutter mustard Seeds.

2)Add curry leaves, chopped onions, slit green chillies and fry, till half cooked.

3)Add ginger/Garlic paste ,garlic and fry it, till it turns brown.

4)Add Chilly Powder,pepper powder and Turmeric Powder and fry well, till the raw taste goes off.

5)Add prawns.

6)Add little water, stir the mixture slowly,close the lid and allow it to cook for about 10-15 minutes.

7)Keep stirring at regular intervals, to avoid getting it burnt at the bottom of the pan.

At the same time fry the sliced coconut pieces in another pan and add it to the boiling prawn masala.
9) When the prawn is almost done, pour the rest oil and allow it to fry.

10) When the masala sticks on the prawns and the mix is almost dry, Your Prawn Masala is ready to serve.

Mutton Stew

Ingredients for Mutton Stew;

Goat meat or lamb – 250gms
Milk -1/2 cup
Vinegar – 1 tsp
Whole black pepper – 4-5 nos
Curry leaves – 2 bench
Potatoes(diced) – 1nos
Carrot(diced) -1nos
onion – 1 nos
Green chillies – 3 nos (remove seeds if you don’t like spicy)
Garlic pods – 1tsp chopped
Ginger -1tsp chopped
Cloves(Grambu) – 3-4nos
Fennel seeds(Perinjeerakam) – 1/2 tsp(optional)
Cinnamom(Karugapatta) – 1″ stick
Cardamom(Elakka) – 3 nos
Veg oil – 4 tbsp
Coconut milk(thick) – 1 cup
Ghee -1tbs(optional)
cashewnuts and rasisins for garnishing.(optional)
Instructions;

1.Soak the meat in milk for 2 hours.
2.Wash the meat and half cook in a pot with just enough water,salt, a 1tsp of vinegar, 1/4 tsp of ground black pepper and curry leaves.
3.Heat oil in a pan and stir fry the onions, curry leaves, ginger,garlic and green chillies until it turns golden brown.
4.Crush the Cloves, Fennel seeds, Cinnamom(Karuvapatta) and Cardamom(Elakka) and add them into the pan. Continue to stir fry.
5.Add potatoes and carrots & enough water to cook the potatoes&carrots. Add the half cooked Meat to it.
6.Cook until the potatoes,carrots and the half cooked meat is done.
Adjust vinegar and salt to your taste.
7.Add one full cup of thick coconut milk. Do not allow the contents to boil once the coconut milk has been added.
8.Garnish with cashewnuts and raisins.
8.Note that if the stew is too thin you can thicken it with cornflour

Vattayappam

Rice flour(Ari podi) - 2 cups
Grated coconut - 2 cups
Sugar - 1/2 cup
Semolina(Rava/Sooji) - 2 tbsp
Yeast - 1/2 tsp
Sugar - 1/2 tsp
Raisins- for garnishing
Cardamom - 4 nos
Salt - As reqrd

Preparation for Vattayappam Recipe;

1)Cook rava with 2 glasses of water till it becomes soft & loose.

2)Let it cool.

3)Add 1/4 glass of lukewarm water to yeast followed by 1/2 tsp of sugar.

4)Allow it to rise.

5)Grind the coconut with enough water & keep aside.

6)Take 2 cups rice flour in a vessel, add rava & mix well.

7)Add yeast & mix well.

8)Add ground coconut & mix well.

9)Crush the cardamom and add it to the batter.

:- Make sure that the batter is not too loose. It should have a medium consistency.

10)Keep it for 4-5 hrs.

11)After 4 hrs, add 1/2 cup of sugar or more if reqd, followed by salt & stir well.

12)Apply a liitle ghee/oil in a cake tin & pour the batter into it.

13)Put some raisins on top.

14)Steam it for 20 - 25 mins.

:- You can also use idli plates to steam it.

Chicken Cutlet

Ingredients;

Minced chicken -1/2 kg
Onions-2 (big) (chopped finely)
Green chillies -2 (chopped finely) (you could add more if you like it spicy)
Ginger – 1” (chopped finely)
Curry leaves- 10 to 12 (chopped finely)
Coriander leaves – a handful (chopped finely)
Egg-1(beat and use for coating)
Breadcrumbs- 1 ½ cups
Potatoes- 2 (medium size)(boiled and mashed)
Turmeric powder- a pinch
Red chilli powder- ½ tsp
Salt – to taste
pepper powder-1/4 tsp
Garam masala powder – 1 tsp

How to make Chicken Cutlets;

1.Cook the minced chicken with salt,turmeric powder and red chilli powder.
2. Do not add any water as the chicken would release a lot of water by itself. Let the water dry up completely.
3.Take a pan add 1 tbsp of oil.
4.Add the chopped onions, green chillies, curry leaves and coriander leaves. Add the pepper powder and garam masala powder.
5.Saute for 20 seconds and mix with the cooked chicken.
6.Run the mixture in the mixer for half a minute so that your cutlet does not crumble while frying.
7. Add the potatoes and mix well.
8.Make balls of the desired size.
9. Flatten it to the desired shape.
10.Dip in the egg and then roll over breadcrumbs. Similarly make the remaining cutlets.
11.The given quantity would make 17-20 cutlets.
Deep fry till golden brown.

Egg Biriyani

Ingredients for Egg Biriyani Recipe;

Basmati rice - 2 cups
Eggs(hard boiled) - 6 nos
Onion - 1 no
(thinly sliced)
Red chilly powder - 1 tsp
Garam masala powder - 1 tsp
Coriander leaves(chopped) - 2 - 3 tsp
Mint leaves(Pudhina)(chopped) - 1 - 2 tsp
Bay leaves(Karuga/Vazhana ela) - 2 nos
Cardamom(Elakka) - 5 - 8 nos
Cloves(Grambu) - 4 - 6 nos
Cinnamon(Karugapatta) - A small stick
Yoghurt Plain - 1 tsp
Coconut grated dry - 1/2 cup
Salt - As reqd
Ghee or cooking oil - 5 tsp

For masala:-
Onion(large) - 4 nos
(finely chopped)
Ginger - 2" piece
(chopped)
Garlic pods - 4 nos
(chopped)
Green chillies - 8 nos Preparation Method of Kerala Easy Egg Biriyani Recipe
1)Wash and soak the rice for 30 mins.

2)Blend the items for masala into a paste by adding less water, if necessary.

3)Shell the boiled eggs and give long cuts in between in the white portion carefully without separating it.

4)In a biriyani pot, heat ghee and fry the thin sliced onions until they become golden brown and set aside.

5)In the same ghee, add the blended paste and fry for a minute or so.

6)Add red chilly powder, half of the chopped cilantro, salt and eggs and fry until the eggs get coated with spices.

7)Remove the egg only from the pot and set aside.

8)To the same spice paste, add the drained rice, garam masala, cardamom, cloves, bayleaves and cinnnamon and fry for few minutes until the spices get mixed with the rice and changes color.

9)Add sufficient (around 3 1/2 cups) water and bring to a boil.

10)When the rice boils and air holes appears on the top, reduce the heat and add yoghurt and coconut. Mix well with the rice.

11)Cook it covered until water is absorbed.

12)In a separate baking dish or pot (which can be used in oven) dot it with a little bit of ghee on the bottom and spread the rice mix.

13)Arrange the eggs and put the rest of cilantro and mint and layer it with the remaining rice.

:- If the rice mix is too dry, pour 2-3 tbsp of milk on top. Squeeze half a lemon juice also into it.

14)Cover it with aluminum foil or the lid and bake it in a preheated oven at 350 degrees for 30-45 mins.

15)Before serving, mix the rice well and add fried cashews and raisins in between and also on the top.

:- You can also cut a boiled egg into very thin slices and decorate on top along with nuts, raisins and fried onions.

Beef Cutlet

Ingredients;

BEEF 1/2 KG
MINCED COOKED POTATO 2
CHOPPED GINGER 1/2 INCH
ONION CHOPPED LENGTHWISE 2
CHOPPED GREEN CHILLIES 4
CURRY LEAVES 1 STALK
TURMERIC POWDER 1/2 TSP
CHILLI POWDER 1 TSP
GARAM MASALA POWDER 1 TSP
PEPPER POWDER 1/4TSP
CORIANDER LEAVES
LEMON JUICE 1 TSP
BREAD CRUMBS 1 CUP
BUBBLED EGG WHITE 1/2CUP
SALT SUFFICIENT

Preparation;

1.MIX SALT , CHILLI POWDER, AND TURMERIC POWDER WITH BEEF.
2.COOK IT WITH A GLASS OF WATER.WATER MUST GET DRIED UP.
3.THEN MINCE IT IN A MIXER .
4.SAUTE ONION, GREEN CHILLIES, GINGER , AND CURRY LEAVES IN A PAN.
5. ADD COOKED MEAT , MASHED POTATO GARAM MASALA,PEPPER POWDER, LEMON JUICE AND CORIYANDER LEAVES. PUT OFF THE FIRE, ALLOW TO COOL AND KNEAD IT SOFTLY.
6.MAKE LEMON SIZED BALLS AND SHAPE IT IN TO OVAL OR ROUND SHAPE.
7.DIP IT IN BUBBLED EGG AND COVER IT WITH BREAD CRUMBS.
8.HEAT OIL IN A PAN AND SHALLOW FRY THE CUTLETS TILL BROWN ON EACH SIDE.

You can have it with Ketchup.