Chemeen/Prawn Curry

Chemmeen/Prawns kudampuli etta curry, is a simple and delicious non-vegetarian seafood dish prepared in Kerala homes.  This is a finger liking good recipe prepared at home every time (generation passed recipe). This is my way of preparing this delicious dish with slight variations in masala and ingredients. Enjoy this recipe ..Stay Safe..Stay Home..

Ingredients:

Chemmeen/Prawns - 250 gms (cleaned and deveined)

Small onions - 10 nos (sliced)

Tomato - 1 small (chopped)

Green chillies - 2 nos (slit into half)

Ginger Garlic paste - 1 tsp 

Turmeric powder - ½ tsp

Kashmiri Red chilli powder - 3 tbsp

Corriender powder - 1 tsp

Black pepper powder - ½ tsp

Garam masala powder - ½  tsp (marination)

Kudampuli (kukum) - 1 small piece 

Curry leaves - handful

Dry red chillies - 4 nos 

Fenugreek powder  a pinch

Mustard seeds - ½ tsp

Coconut oil - 4 tbsp

Water - 2 cups

Salt - to taste

Preparation:

- In a bowl, add cleaned prawns, turmeric powder, red chilli powder, corriender powder, garam masala powder, black pepper powder, salt and let marinate for half hour. 

- Heat oil in a chatti, add fenugreek powder, splutter mustard, dry red chillies and curry leaves.    Now add small onions, green chilies, ginger garlic paste and saute well till onions turn soft and translucent. Add the tomatoes and cook well.

- Once done, add water, kudampuli and let cook on medium flame with lid on for 3-4 minutes. Add salt at this stage.

- Now add the marinated prawns and mix well. (Make sure not to break the prawns) 

- Let the curry boil for a minute. Once done, close lid and let cook for 4 minutes. 

- Open lid, add garam masala powder, curry leaves and let cook on low flame till you get a delicious prawn gravy. 

- Once done, off flame, drizzle coconut oil on top of the curry and keep covered for another couple of minutes.

- Spicy and finger licking Chemmeen/Prawns Curry (with kudampuli) is ready to serve with rice, chapatis or appams.

Note:

- Adding prawn head to this recipe is of choice. Adding them is once choice.

- Adjust salt and spice as per taste.

- If small onions are unavailable, you can also use one big onion (chopped).

- This recipe can be served as a thick masala or gravy as your wish.

Mutton Curry (My Style)

Mutton curry, the all time favourite dish. Simple yet delicious, with minimal ingredients, the most amazing dish to all. Try this dish for the weekend, and enjoy with family. Have a great weekend friends.. Stay home..Stay safe..

Ingredients:

For Cooking the mutton:

Mutton tender meat - 500gms (cut medium sized) 

Onions - 2 big (sliced)

Green chilli - 3 nos (slit into half)

Ginger - 1 small piece (chopped)

Garlic - 10 pods (chopped)

Tomato- 1 small (sliced)

Turmeric powder - a pinch

Kashmiri chilli powder - 4 tsp

Corriender powder - 2 tsp

Black pepper powder - 4 tbs

Meat masala - 2 tbsp

Salt - to taste 

Water - 1 cup

For adding flavour:

Cinnamon - a small stick

Cloves - 4 nos

Green Cardamom - 5 nos (crushed)

Cumin/Jeera - ½ tsp

Curry leaves - a handful

Dry red chillies - 4 nos (slit into half)

Garam masala powder - 1 tsp

Oil - 4 - 5 tbsp

Preparation:

- In a cooker, mix all the cooking ingredients and allow the meat to cook in a

cooker for about 5 whistles and keep aside.

- Once the mutton is cooked, heat oil in a kadai and add jeera,

cinnamon, cloves, cardamom, dry chillies, curry leaves and saute for a sec.

Add the cooked meat, Garam masala powder and saute for a minute or two.

Check salt at this stage and add accordingly.

- Keep frying/sauteing till you get the required consistency of the curry. 

- Garnish with coriander leaves or curry leaves (optional).

- Serve hot with rotis or rice.

Note:

- This curry is slightly on the spicy side. Try adjusting spice and salt as per taste.

- This dish can be made dry or semi dry as per your choice. 

- I have used one cup water. You can add more if more gravy is required.

Mutton Liver Dry Fry

Mutton Liver Dry Fry is a one time dish to be tasted without fail for all Mutton Liver lovers. Its been a long time I had posted and had to think a lot what now? But without doubt, I had an idea of Mutton Liver fry with a little masala for chapathis or pooris. So friends, here is my way of preparing Mutton Liver Dry Fry with very little ingredients and a dish for today's dinner or during this weekend ... Stay Home..Stay Safe...

Ingredients:

Mutton Liver - 500 gms (cut to cube pieces)

Bay leaf - 1 leaf

Cumin seeds - ½ tsp

Cinnamon - 1 stick 

Cloves - 3 nos 

Onion - 2 large (chopped)

Ginger paste - ½  tsp

Garlic paste - ½  tsp

Green chillies - 3 nos (slit to half)

Curry leaves - 2 string

Turmeric powder - ½ tsp

Coriander powder - 1 tsp

Garam Masala powder - 1 tsp

Black pepper powder - 1 ½  tsp

Meat masala powder - 1 tsp

Salt - to taste

Water - 1 cup

Oil - 4-5 tbsp

Preparation:

- Cut, clean and keep the liver aside.

- In a cooker, add cut liver pieces, salt, pinch of turmeric powder, pinch of pepper powder, bay leaf, water   and let cook for atleast 6-7 whistles.

- Heat oil in a kadai, splutter cumin seeds, cardamom, cloves and cinnamon.

- Add onions, ginger garlic paste, green chillies, curry leaves and saute till onions turn brown in color.

- Now add turmeric powder, coriander powder, garam masala powder, black pepper powder, meat masala powder and fry till the raw smell goes.

- Now add the cooked liver and mix well. Add salt and additional ground pepper corns at this stage (optional - for extra spice).

- Let cook on medium high flame for another 5 minutes. Keep sauteing the liver in between. Once done, you will get a dry mutton liver fry. 

- Garnish with curry leaves/corriender leaves and serve with chapatis, pooris, rice and parathas.

Note:

- Add spice and oil accordingly to once taste and like.

- Making this recipe dry or semi gravy is as per your choice.

Chicken Keema (My Style)

Chicken Keema/Chicken Mince recipe, the most easy dish to prepare at home. Keema can be made in different forms. Like, curry, cutlets, samosas, keema balls, naans and so on. This is a simple recipe from my side with very few ingredients. Please try them and let me know.. Have a great time with family and Stay Safe...

Ingredients:

Chicken Minced- 500 gms 

Onions - 2 large (chopped)
Tomato - 1 large (chopped)

Green chillies - 4 nos (slit into half)

GingerGarlic paste - 1 tsp 

Garam masala powder - ½ tsp + ½ tsp

Cumin seeds - ½ tsp

Turmeric powder - ½ tsp

Kashmiri red chilli powder- 4 tsp

Corriender powder - 2 tsp

Chicken Masala powder - 2 tbsp

Meat Masala powder - 1 tsp

Corriender leaves - 1 tsp (for cooking) 

Oil - 4 tbsp

Salt - to taste

Preparation:

- Take a heavy bottom kadai, heat oil, add garam masala powder.

After a sec add cumin seeds and let them splutter.

- Now add the chopped onions, green chillies and saute well till onions

turn translucent and light brown in colour.

- Now add ginger garlic paste, tomatoes, corriender leaves and saute well.

The tomatoes should be cooked and smashed well.

- Now add turmeric, kashmiri chilli, corriender, chicken masala,

garam masala powders and fry till raw smell goes and oil shows out.

Once done add the meat masala.

- Add salt at this stage.

- Toss in the chicken mince and mix well with the masala.

Close lid and let cook till chicken is done and you see water oozing out of the chicken. 

- Now open the lid and let cook on high flame till you get the dish to a dry stage.

- Off flame, add corriender leaves and serve hot as a side dish

or main dish with rotis, rice or Pav.

Note:

- Use a heavy bottom kadai or frying pan to prepare this dish.

- Adjust spice and salt as per taste.

- Adding cashew paste if required, which will enhance the taste of  the dish.

- You can also add green peas to the dish while cooking.

Manga Curry (Ripe Mango Curry)

Yay...Yay...Mango season is back and it's time for some delicious recipes. And what can beat own Naadan (country) mangoes….the tiny sweet and sour juicy ripe mangoes..Yummmm…

Today, i tried my hands on with our own Manga Curry or also referred to as Ripe Mango Curry. I have tasted and seen my mom prepare fish curry with raw mango (pacha manga meen curry), but i being from north kerala, Manga curry was not known to me at all. Being married to a kottayam achayan what else can i expect, tasted and tried all types of mango and mango dishes. An easy and simple recipe, and yet so delicious.. Yes.. you cannot stop with one serving nor stop getting this dish cooked at home till season ends...day to day..it's going to be only manga Curry….. And yes, today is my version of Manga Curry to all my friends and family…. Sooo…...let's start on with no further talks :):)

Ingredients:

Ripe small mangoes - 7-8 nos (peeled)

Turmeric powder - ½ tsp

Red chilli powder - 2 tsp

Green chillies - 1 nos (slit into half)

Curd - ½ ltr (sour & beaten well)

Grated coconut - 1 cup

Jeera - ½ tsp

Water - 1 ½ cup

Salt - to taste

Coconut oil - 2 tbsp

Fenugreek seeds - ¼ tsp

Mustard seeds - ½ tsp

Dry red chillies - 5nos

Curry leaves - 4 string

Preparation:

- Clean, Peel the ripe mangoes and keep aside.

- In a chatti (large pan), add mangoes, turmeric powder, red chilli powder, green chilli, 1 ½ cup of water, salt and let the mangoes boil for 5-10 mts on medium flame. (cover and cook)

- Meanwhile, Grind coconut & jeera to a fine paste and keep aside. Again beat the curd well and keep aside.

- Once our mangoes are cooked, check salt and now add the coconut paste and mix well. Let the mangoes and coconut cook for another 4-5 mts. Once done switch off flame.

- Now add the beaten curd and mix well for a sec.

- In another pan, pour oil, fenugreek seeds, mustard, dry red chillies, curry leaves. Once splutter add this oil mix to the mango curry and stir gently.

- Yummy and delicious Manga Curry or Ripe Mango Curry is ready to serve with rice and mango pickle.

- This dish can be served at any time of the day.

Note:

- I used small ripe sweet mangoes in full, but just peeled the skin (seasonal).  

- You can also cut mangoes to cube pieces or ½ inch length pieces and use them in this curry.

- This is a semi gravy dish. You can adjust the thickness of curry as required.

- Adding green chilli is optional for this curry.

Sheek Kebab (Chicken)

Sheek Kebabs are spicy side dish prepared from minced meat. This is our Eid special dish of the day. Yummy and finger licking tasty kebabs has been served with Mutton Biryani for the day. This is my fried version of Chicken Sheek Kebab and also this recipe is an Arab style of preparation. Happy Eid to all my friends and family… Love all… :) :)

Ingredients:

Chicken Mince - ½ kg (with fat)

Onion paste- 3 tbsp

Ghee - 2 tsp

Turmeric powder - a pinch

Red chilli powder - 1 tsp

Garam masala powder - 2 tsp

Ginger Garlic paste - 1 tsp

Green chillies - 5 nos (chopped finely)

Chat Masala - ½ tsp

Corn flour - 1 tbsp

Egg - 1 nos

Bread crumbs - 2 tbsp (optional)

Fresh Corriender - 2 tbsp (for cooking)

Fresh corriender - Handful (for garnishing)

Lime - 1 (cut to cube pieces)

Salt - to taste

Oil - for deep frying the Kebabs

Preparation:

- Add the minced meat in chopper or blender and blend twice.

- Once done, take the minced meat in a bowl and add onion paste, ghee, egg, turmeric powder, red chilli powder, green chillies, garam masala powder, ginger garlic paste, corn flour, salt, chat masala, fresh corriender and mix well with hand.

- Let the kebab mix rest for 30 to 40 minutes.

- Take the kebab mix and arrange them on skewers and keep aside.

- Heat oil in a pan, remove kebabs from skewers and fry them on medium low flame till done on both sides.

- Garnish with fresh coriander, lime cubes and serve tasty Sheek Kebabs with rotis and parathas.

Note:

- Please adjust spice and salt as per taste.

- Adding bread crumbs to kebab is optional.

- Any meat can be used for making Sheek kebabs.