CHILLY SQUARE

KAYA ACHINGA PAYAR KAIPPAKKA MEZHUKKUPURATTI Ingredients  Ethakka / raw banana – 1 large, sliced lengthwise and cut into 1/4 inch pieces Achinga payar – A handful or 15 – 20 , cut into 1.5 inch pieces Bitter Gourd -1 cut in to 1.5 inch pieces Red chilly -3,4 Turmeric powder – 1/4 tsp Salt – To taste Curry leaves - Coconut oil – As required Method 1. Place the kaya,bittergourd and achinga payar pieces in a deep pan. Add little water, turmeric powder and salt. Cover and cook until done, about 15 minutes at medium heat, until water is evaporated completely. 2. Drizzle some oil in the same pan or heat oil in another pan,add red chilly ,cury leaves add the cooked raw banana ,bittergourd and achinga payar and stir-fry for 5 – 10 minutes. Serve with rice .

PAYAR THORAN/UPPERI Ingredients:  Payar(long beans)-1 cup chopped Green chilli-1 no Turmeric-1/4 tsp Grated coconut-1 tbsp Salt Water Curry leaves-1 sprig Oil Method : Add the chopped kotta payar and cook covered with required salt , water,greenchilly,and turmeric powder. After 3/4 cooked add the grated coconut and mix well after that  add coconut oil and curryleaves.Switch off and serve hot with rice.

KILIMEEN FRY Ingredients : Kilimeen/ Threadfin Bream - 2 Salt - 1/4 tsp Chilly powder - 2 tsp Turmeric powder - 1/2 tsp Oil for shallow fry Method : Marinate the fish pieces using salt chilly powder turmeric powder.Keep it for 15 minutes.Shallow fry it until it shows dark brown.

CHENA UPPERI Ingredients : Elephant yam (chena) - 250 gm Red chilli flakes - 1/2 tbsp Shallots - 5 nos (chopped) Turmeric powder - 1/4 tsp Salt to taste Coconut oil - 3 tbsp Curry leaves - 2 string Mustard seed - 1/4 tbsp Water - 1 cup Method : Clean and cut the elephant yam in to small pieces. In a cooking pan add elephant yam, 1 cup of water, turmeric powder and salt. Cover and cook this for 10 minutes. Heat coconut oil in a pan add mustard seeds  curry leaves  red chilly flakes and saute. Now add cooked elephant yam to this and mix everything well and cook for 2 minutes. Tasty elephant yam mezhukkupuratti is ready. Serve hot with rice.

MUTTON PERALAN Ingredients 1)Mutton - 1 l/2 lb Turmeric powder- 1/2 tsp Pepper powder- 1/2 tsp  Salt to taste 2)For masala Shallots crushed - 1 cup Onion finely chopped - 1 meduim Ginger and garlic finely chopped - 3-4 tsp  Whole red chilly- 3-4 Turmeric powder- a pinch Chilly powder- 1/2 tsp Pepper powder- 1/2 Coriander powder- 1 tsp Garam masala- 3/4 tsp 3) For Garnish Cashew nuts- 6-8 Sliced coconut pieces- 10-12 Method : Clean and cut mutton into medium sized pieces, mix with all ingredients listed under one and half up of water and cooked till meat is soft and tender. Simmer till all the water evaporates. Heat oil in a pan( preferably coconut oil) and fry one by one coconut slices, cashews and raisins till golden brown and set aside. In the same pan add cumin seeds, curry leaves and whole chilly and fry till there is a nice aroma. Next add garlic and ginger and saute for a minute followed by shallots and onion and saute till

MUTTON BIRIYANI Ingredients For Mutton/Lamb Mutton/Lamb- 1 kg Oil-2 tablespoons Onions thinly sliced- 3 big Turmeric powder- 1/4 teaspoon Green Chillies- 13 ground to a fine paste (you can adjust according to your heat tolerance) Ginger- Garlice paste- 3 tablespoons Tomatoes thinly sliced- 3 big Lime juice of 3 limes Coriander leaves- 1/4 cup Mint leaves- few tablespoons (Optional) Garam Masala Powder- 3/4 teaspoon Salt to taste Few pinches of Garam Masala for garnish For Rice Biryani Rice/Jeerakashaala rice- 3 cups Ghee/ Clarified Butter- 3 tablespoons Cashewnuts-8 Raisins- 1 tablespoon Thinly sliced Onion- 1 Boiled water- 4-1/2 cups Rose water/ Gulab jal- few drops Method Heat a pan/utensil and add ghee. When hot, saute the cashew nuts, raisins and onions separately till they turn golden brown. Drain and keep aside. In the remaining ghee, lightly toast the rice. Add boiled water and salt. Cover with lid and cook on low flame till its 3/4 cooked. In another pan,

PAZHAM PRADHAMAN Ingredients : Ripe Banana(Plantain) Nentra pazham-3 medium Jagerry(Sharkkara)-250gm Thick Coconut Milk-1cup Thin Coconut Milk -3cup Cashewnuts-15 Raisins-10 Coconut Pieces-2tbsp Cardamom powder-1/4 tsp Salt-a pinch Water Ghee-2tbsp Method : Steam the banana till its cooked.Remove the outer skin and seeds.And mash the banana to paste using blender so we get it without any lumps. Melt jaggery with 1/4cup water and remove the impurities by straining.Keep aside. Heat a non stick kadai and add 1tbsp ghee.To this add banana paste and fry for 10 minutes in low flame . Add the melted jaggery and stir well. Now add thin coconut milk and stir continuously.When it thickens reduce the flame.  Finally add thick coconut milk payasam . Stir well ,no need to boil otherwise there is a chance of curdling the payasam. Remove from the fire.Add Cardamom powder. To this add roasted cashew nuts and coconut pieces (Roast both separately in 1 tbsp ghee). Delicio

HAPPY ONAM ഓണാശംസകൾ  ഓണസദ്യ 

Puli Inchi Ingredients Tamarind - 1 Cup (soaked in water) Ginger - A large piece (finely chopped Green chillies -4 nos (chopped) Curry leaves - A bunch Turmeric powder - 1/2 tsp Chilly powder - A pinch Fenugreek seeds(Uluva) - 1/2 tsp  Asafoetida - 1/4 tsp Mustard seeds - 1/2 tsp Coconut oil- Jaggery(Sharkkara) - 1 salt - required Method : Heat oil in a pan. Add ginger and green chilly pieces, and saute till the ginger turns brown colour.keep that aside. take a pan.pour tamarind water. add chilly powder, turmeric powder, salt to taste and jaggery . allow to boil, till required consistency is obtained. Add above sauted ginger and green chillies to it.cook till 5 minutes.. for seasoning,heat oil in a pan.add mustard seeds,red chilly , fenugreek and curry leaves. Add this to the above  mixture. Cool and transfer to the bottle. Notes :   We can use this for a week or  by keeping it in a refrigerator.

KOZHUKATTAI Ingredients : Rice flour - 1 cup Water - 1 1/2 cup Coconut - 1/4 cup Salt  Mustard seeds - 1 tsp Curryleaves -  Red chilly -2,3  Method : Boil 1 1/2 cup of water with salt.Once its boiled add rice flour and coconut and mix well without lumps.Switch of the stove . Make into small marble-sized balls and place in a steamer  without overlapping.  Steam for about 10 minutes until the kozhukattai is cooked and glossy. Don't overcook, otherwise it becomes rubbery. Heat oil in a pan and add the mustard seeds. When they pop, add the rest of the ingredients and steamed kozhukattai and fry for a minute.

NJANDU ROAST Ingredients : Crab (cleaned,cut) – 500 gm Small onions (peeled, washed and thinly sliced) -50 - 75 gm Tomato -1 (chopped) Red chillies powder -1tsp+1/2tsp Coriander powder -2tsp+1/2tsp Garam masala-1tsp Pepper powder -1/2tsp Chicken masala-1tsp Coconut pieces –(optional) Ginger (finely chopped) -2tsp Garlic(finely chopped) -2tsp Green chilly -2 Turmeric powder - 1/2 tsp Coconut oil - 2 tbsp Mustard seeds - 1 tsp Dry red chillies - 2 - 3 nos for seasoning Curry leaves - A few Salt - As reqd Method : Marinate crabs with little turmeric,chilly powder,and salt.Keep aside for 30 min. Heat oil in a pan or a kadai.Add sliced onions and saute, till they turn golden colour. Add ginger and garlic and green chilles to this ,sauté well.Add Coriander powder,Chicken masala,turmeric powder ,chilly powder and saute again. Add tomatoes and cook well. Add crabs to this and mix well Add required amount of water. Allow it to boil.. Mix well the whole contents.Simmer it for a while.ad

CHICKEN ULUVA PERALAN Ingredients:  Chicken - 1 Kg Onions chopped- 1 1/2cup Crushed shallots- 1/2 cup Tomatoes- 2 medium Ginger garlic paste- 1 +1tbs Green chilly- 2 Coriander powder -4tsp Fenugreek powder-1 tsp Kashmeeri chilly powder -1 tsp Turmeric powder-1/2 tsp Pepper powder-1 tsp Gram Masala- 1 tsp oil- 2 tsp Fennel seeds(perumjeerakam)-2 pinch salt to taste curry leaves Method : - Cut and clean chicken and marinate it with half of chilly powder, pepper powder, turmeric powder,fenugreek pwder , fennel seeds, salt, 2 tsp coriander powder and keep aside for half an hour.  -Chop or slice onions/shallots. Crush yet another half cup of shallots and keep aside. -In a heavy bottom pan heat oil and saute onions till it become golden brown. Add in ginger garlic paste, crush shallots and curry leaves and fry for two to three minutes. Add tomatoes and saute till soft.Add in the remaining chilly powder, turmeric,, pepper andand finally the  chicken. -Mix till all the masala

CHEMMEEN VARUTHARACHA CURRY Ingredients Chemmeen (cleaned) – 250 gm Small onions - 50 - 75 gm Dry red chillies - 6 nos Coriander seeds – 2- 2 1/2 tbsp Coconut (small)- 1/2 of one Ginger (finely chopped) -11/2tsp Garlic(finely chopped) -11/2tsp Green chilly -2 Fenugreek seeds(Uluva) - 1/4 tsp Turmeric powder - 1/4 tsp Coconut oil - 2 tbsp Tamarind(soaked in water) - A gooseberry sized ball Mustard seeds - 1 tsp Dry red chillies - 2 - 3 nos for seasoning Curry leaves - A few Salt - As reqd  Method: -Heat up a pan or a kadai. Add grated coconut, red chillies and coriander seeds and fry for a while, till they turn red in colour.Allow the roasted mixture to cool. Grind it . -Marinate prawns with little turmeric,chilly powder,and salt.Keep aside for 30 min. -Heat oil in a pan or a kadai.Add sliced onions and saute, till they turn golden colour. Add ginger and garlic and green chilles to this ,sauté well.Add turmeric powder ,chilly powder and saute again. -Add prawns to this

CHICKEN CHUKKA Ingredients: Chicken -1 kg Tomato-5 (medium) Onion-4 Onion-2 for frying Small onion-250gms Green chilli-4 Kashmiri chilli powder-11/2tsp Red chilli powder-1/2tsp Coriander powder -1tbsp Garam masala-1/2tsp Crushed Pepper-1tbsp Salt-to taste Ginger-garlic paste -2tbsp Curry leaves-3 strings Oil -2tbsp Oil -for frying Method Cut chicken in to medium pieces ..Wash thoroughly and keep aside Heat oil in a kadai and fry onion slices till it become light golden colour .. Remove from the oil and transfer to a kitchen tissue Then heat 2 tbsp of oil (if u want u can use the same oil in we fried onion) To this add ginger -garlic paste and saute for 2 minutes in low flame .. Then add onion slices (4) and small onion (cut each into 2 ),green chilli slits and curry leaves (2 strings) along with salt .. Saute till the onion become light brown shade .. To this add all the powders and saut until the raw smell goes .. At this stage add tomato slices an

VARUTHARACHA NJANDU(CRAB) CURRY INGREDIENTS Crab (cleaned,cut) – 500 gm Small onions (peeled, washed and thinly sliced) - 75 - 100 gm  Tomato -1 (chopped) Dry red chillies - 6 nos OR powder -1tsp+1/2tsp Coriander seeds – 2- 2 1/2 tbsp OR powder -2tsp+1/2tsp Garam masala-1tsp Pepper powder -1/2tsp Coconut (small)- 1/2 of one Ginger (finely chopped) -2tsp Garlic(finely chopped) -2tsp Green chilly -2 Fenugreek seeds(Uluva) - 1/4 tsp Turmeric powder - 1/2 tsp Coconut oil - 2 tbsp Tamarind(soaked in water) - A gooseberry sized ball Mustard seeds - 1 tsp Dry red chillies - 2 - 3 nos for seasoning Curry leaves - A few Salt - As reqd   METHOD -Heat up a pan or a kadai. Add grated coconut, red chillies and coriander seeds and fry for a while, till they turn red in colour.Allow the roasted mixture to cool. Grind it . -Marinate crabs with little turmeric,chilly powder,and salt.Keep aside for 30 min. -Heat oil in a pan or a kadai.Add sliced onions and saute, till they turn golden col

NETHOLI PEERA Ingredients Anchovies / Netholi - 1/2 kg Grated cococnut - 1 cup Garlic-1 or 2  Green chillies - 5-6 nos ( Small sized ) Curry leaves - 2 stems Shallots / Kochu ulli - 4-5 nos Red chilli powder - 2 tsp Turmeric powder - 1/2 tsp Kurumulaku / Peppercorns - 3/4 tsp Crystal salt / Kalluppu - 1 tsp Kudampuli / Fish tamarind - 3 pieces Salt to taste Method First cut and clean the fish and then again clean it by adding some crystal salt / Kalluppu / Regular salt and then wash it nicely by changing the water 2-3 times and then allow it to drain. Then w ash and soak kodampuli in 1/2 cup of water for about 15-20 minutes. Meanwhile using a mortar and pestle crush grated coconut, ginger, green chillies, curry leaves, shallots, red chilli powder, turmeric powder and peppercorns. If you dont have a mortar and pestle then you can use the small jar of mixer grinder and just grind it for just 2-3 pulses by just adding 1 tbsp of water, but d

UNNAKKAYA Ingredients Ripe Plantain- 2 Coconut- 1/2 cup Sugar- 3-4 tsp salt- a pinch Raisins- a few chopped cashew nuts- a little ghee- 2 tsp Cardamom- 1/3 tsp Method: To make the filling Heat ghee in a pan and fry cashew nuts and raisins followed by rava. Stir fry this for a minute and add coconut. Fry this till it attains light  golden brown.Add sugar and blend well with the coconut mixture. Let this cool. Steam cook plantains till its is soft. Peel off the skin and run knife through the center remove the small black seeds in the center. Mash this in a grinder or hand blender without using water into the form of a dough. You can add a pinch of salt to this. Make lemon size balls and flatten then between your palms. Put the filling in the center and seal the edges. The best way is to take between your two hands and gently fold and press the edges and roll . Heat oil in a pan and deep fry the unnakayas in medium flame or shallow fry in a non stick pan.

IRACHI PATHIRI Ingredients (makes 3 medium size) For Pathiri 1 cup maida/all purpose flour salt & water as required For stuffing A. 250 gm minced meat (I used chicken) 1/4 tsp turmeric powder 1/2 tsp chilly powder salt B. 2 medium sized onions,chopped finely 2-3 green chillies, chopped finely 1 piece of ginger,chopped finely 6-7 garlic cloves,crushed 1 tsp mint leaves,chopped 1 tbsp coriander leaves,chopped 2 sprig curry leaves oil as required For the final coating 2 eggs, 1 tsp sugar 1/4 tsp cardamom powder Method Cook the minced meat adding the spices and salt mentioned in section A.Cook in low heat without adding water.Chicken mince will release the water while cooking.Cook till the meat is dry and done.Switch off and keep it ready.Meanwhile make a smooth dough with maida,salt and water.Keep it aside too.Heat oil in a kadai or cooking pot and roast the chopped onion till light brown.Add the chopped chillies,ginger and garlic.Roast till the raw smell vanish.Add chopped cu