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.

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.

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). Del...

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.

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 t...

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 g...

SWEET KOZUKKATTA Ingredients : Rice flour - 1 cup Grated coconut - 1 cup Jaggery - 150 gm Crushed Cardamom - 2 Water - 1 1/2 cup Salt to taste Method : For the filling : Heat a pan and melt the jaggery with 1/4 cup of water and strain the jaggery with a strainer. Reheat the jaggery. Add grated coconut and keep stirring until it turns to thick consistency. Add crushed cardamom and remove from fire. This is for the filling. For the dough - Kozhukatta Maavu: Boil 1 1/2 cup of water with salt. Pour the boiled water to the rice flour little by little and mix it with a spoon. Keep it aside till it is warm enough to handle. Knead the dough and make it into a soft ball. Make medium size balls out of the dough. Take one ball at a time and place it in your palm. Press it with the other hand and make it thin. Starts folding it inwards in such a way that you get a cup shape. Place 2 tsp of the filling and cover it and roll it back into a ball. Repeat the process with the rest of ...

CHEERA PACHADI Ingredinets : Cheera - 1 bunch water Salt Curd - 100 ml Grated  Coconut - 1/2 cup Greenchilly - 3  Mustard Seeds -1 tspn Curry leaves  Red chilly Oil Method : In a bowl, mix chopped Cheera, water and 1/2 teaspoon salt. Cover with a lid and cook on a low to medium heat for 10 minutes or until softens. Mash well. Grind coconut ,greenchilly and 1/2 tsp mustard seeds and add to the cheera cook again for 5 minutes on low heat.Switch off and season it with mustard seeds red chilly and curry leaves.

BEETROOT & DATES PICKLE Ingredients: 1 big beetroot(grated) 8 dates(cut into small pieces) Mustard seeds -1/4 tsp Greenchilly -2 1tsp chilli powder 3-4 garlic pods (grated)  1/2 cup Vinegar Salt to taste Method: Splutter the mustard seeds and add red chilly add the   grated beetroot,dates and garlic,greenchilly.Add chilli powder ,salt and vinegar.Mix well . Make sure to store it in a clea n and dry bottle.

KADA FRY  Ingrdients : Quail/Kaada - 4 Red Chili powder - 4 tsp Pepper powder - 1 1/2 tsp Turmeric powder 1/2 tsp Garam Masala - 1 1/2 tsp Ginger garlic paste - 2 tsp Salt to taste Oil for frying Method : Clean the Quail and make incisions in it with a fork or a knife Make a paste with all the powders and ginger garlic paste and salt by adding a little water Apply the marinade on the Quail and set aside for 2- 3 hours Heat oil in a pan , Deep fry the quail /Kaada and drain the excess oil in a paper towel

CHEMMEEN CURRY Ingredinets : Prawns - 500 gm Onion -1 Tomato -1 Ginger -1 pcs Garlic - 5,6 Greenchilly -2 Turmeric Powder -1/4 tsp Chilly Powder -1 Tsp grated coconut -1/2  cup Cumin seeds - 1/4 tsp oil fenugreek powder -1/4 tsp Curry leaves Method  Heat oil in a pot and add onion,ginger garlic,greenchilly,tomato,curry leaves ,salt and saute well.Add turmeric powder,chilly powder and also add the prawns and saute it.Grind coconut ,1 greenchilly and cumin seeds and mix with prawns and cook it in a medium flame..Season it with onion and fenugreek powder.

MUTTON PEPPER CURRY Ingredients:- To marinate Mutton - 500 gms Coriander powder - 1 tsp Chili powder - 1/2 tsp Crushed peppercorns - 1/2 tsp Salt to taste To make masala Small onion chopped -1/2 cup Onion-1/2 cup Garlic - 4 cloves Ginger - a small pieces Green chiles - 2 Crushed peppercorns - 1/2 tsp( use 1 tsp if you want it to be more spicy) Coriander powder - 1 tsp Garam masala - 1/2 tsp Curry leaves Method Heat a pan and add all the powders in marinating section and fry it for a minute or two. Clean and marinate the mutton pieces with roasted  powders and salt and keep it for 1- 2 hours. Pressure cook with just enough water , if needed , till it is tender( 4-5 whistles usually). Cut shallots, garlic , ginger and green chiles  Heat oil in a pan and add onion and small onion..Saute well.Add Ginger garlic. Saute till the raw smell disappears, for like 7-8 minutes. Add the cooked meat along with the cooking liquid and simmer for 10 minutes, or till all the liquid is abs...

KADACHAKKA THORAN(BILATHICHAKKA) Ingredients: kadachakka - 2 cups cubed (after removing the green exterior ) Turmeric powder -1/2 tsp Pepper Powder-1/2 tspn Green chilly -2 Coconut -1/2 cup (grated ) Salt to taste For seasoning : Oil - 1tbsp Dry red chilly -2 Mustard seed 1/2 tsp Urad dal - 1/4 tsp Curry leaves -1 spring Method : Heat oil in a pan and  splutter mnustard seed, urad dal . Add red chilly and curry leaves and fry . Add the chopped kadachakka  , turmeic powder ,pepper powder and salt. Mix well , cover with a lid and cook on a low flame till soft. If needed sprinke some water to cook. Add  coconut mixture and stir well.

Mutton Pepper Fry Ingredients To marinate Mutton - 500 gms Coriander powder - 1 tsp Chili powder - 1/2 tsp Crushed peppercorns - 1/2 tsp Salt to taste To make masala Small onion chopped - 1 cup Garlic - 4 cloves Ginger - a small pieces Green chiles - 2 Crushed peppercorns - 1/2 tsp( use 1 tsp if you want it to be more spicy) Coriander powder - 1 tsp Garam masala - 1/2 tsp Red chilly-1 Curry leaves Preparation : Clean and marinate the mutton pieces with powders and salt and keep it for 1- 2 hours. Pressure cook with just enough water , if needed , till it is tender( 4-5 whistles usually). Crush garlic , ginger and green chiles in a mortar and pestle. Heat oil in a pan and add curry leaves and add onions and saute then add crushed mix.  Saute till the raw smell disappears, for like 7-8 minutes. Add the cooked meat along with the cooking liquid and simmer for 10 minutes, or till all the liquid is absorbed.Add crushed pepperc...

CRAB CURRY Ingrediants: Crab-1kg Onion-2 Ginger,garlic-1tbsp each Chilli pwdr-1tsp Turmeric powder-1 tsp Ccorriander pwdr-1tsp Pepper pwdr-1tbsp Corriander leaves Curry leaves Preparation: Heat some oil add gingr garlic paste,onion and green chilly.cook till onion turns light brown. Add all te masala pwdrs...saute for a while and add tomato.cook till soft....put te crab n mix well add curry leaves n corriander leaves....close the pot n cook till done.  At last add some coconut oil for flavour and good taste.

Moru Curry Ingredients Curd(thayir): 1 cup Water:1 cup Salt(uppu): as required RedOnion/Pearl onion(Valiyaulli/Kunjulli):a small piece/2 nos Garlic(vellulli): 2 pods of a medium sized garli Ginger(inji): 1small piece Fenugreek seeds(uluva): 1/4 tsp Cumin seed(jeerakam): 1/4 tsp Turmeric Powder(manjal podi):1/2 tsp For seasoning Oil(enna): 1 tsp Mustard seed)kaduku): 1 tsp Red chili(chumanna mulaku): 3 nos Curry leaves(kariveppila): 1 sprig Heat oil in a pan.Add the mustard seed once it started spluttering add the red chili and the curry leaves.saute for 30 seconds. Add the chopped onion,saute well until it become light brown color Add the crushed ginger garlic fenugreek and cumin seeds followed by turmeric powder and saute for another minute..  Reduce the heat to very low  Add the Diluted curd into the mixture.Mix all togther and heat the mixture for 1-3 minute.Never let the mix to boil. Preparati on

Kappa  Ingredients Kappa(Tapioca) -1 kg Green chilly -2 Salt- Curry leaves- Mustard seeds- 1 tsp Redchilly -2 Turmeric powder-1/2 tsp Oil-2 tsp Coconut-one hand full Preparation  Clean the tapioca and turmeric powder and salt.cook it with enough water.Then drain the water and add the splitted green chilly.Mash it. Heat a kadai add some oil splutter the mustar seeds and add red chilly and curry leaves .Mix this with the cooked tapioca.

MATHAN OLAN(PUMPKIN OLAN) Ingredients: Mathan -1 cup(cut in to small piece) Greenchilly -1 Garlic - 3,4 Red chilly -1 Oil -seasoning Salt Water Preparation : Take a chatti add the pumpkin peice ,green chilly,and salt and cook well.Mash it lightly and season with gralic and red chilly.Tasty and easy olan rady.

KAYA VATTAN(PLANTAIN DRY) Ingredients: Raw Plantain (Cut in rounds):  1 Green Chilli (Slit): 2  Turmeric Powder: 1/2 teaspoon Grated Coconut: 1/4 cup Coconut oil: 1 tablespoon Water: 1/4 cup Curry Leaves: Handful Salt to taste Mustard seeds-1/2 tsp Rice - 1 tsp Preparation : soak the cut plantain in some turmeric and salt water.  In a deep pan,add the cut plantain, slit green chili, turmeric powder and water.  Cover and cook until its soft. Add salt. add the coconut and mix,and let it all simmer for other 5-10 mins.  For final seasoning, heat some oil in a pan. Splutter mustard seeds, dried red chilies, rice and curry leaves.