Nadan Beef Pepper Fry

nadan beef pepper fry

Ingredients:

Beef – 500 gm
Onion – 1 big(cut n to length wise
Green chillies – 3(cut into pieces)
Curry leaves – few
Turmeric powder -1/4 tsp
Fennel seeds – 2 tsp
Pepper – 3 tsp
Cinnamon stick – 2
Cloves -3
Chilli powder – 3 tsp
Coriander powder – 1 tbsp
Coconut oil
Salt

Preparation:

  • Pressure cook beef with chilli powder and salt.
  • Coarsely grind  pepper,fennel seeds, cloves, cinnamon stick and keep aside.
  • Heat oil in a kadai add the beef along with onion,curry leaves, green chillies.
  • Saute until all the water evaporated from it.
  • Now add turmeric powder and coriander powder.
  • Saute until the raw smell of coriander powder goes out.
  • Add 3 1/2 tsp of coarsely ground masala powder into the beef and mix well.
  • Saute till become it become  dry  and switch off the flame.
  • Serve nadan beef pepper fry with rice,chapti etc…

 

 

 

Nadan Beef Pepper Fry
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Ingredients
  1. Beef – 500 gm
  2. Onion – 1 big(cut n to length wise
  3. Green chillies – 3(cut into pieces)
  4. Curry leaves – few
  5. Turmeric powder -1/4 tsp
  6. Fennel seeds – 2 tsp
  7. Pepper – 3 tsp
  8. Cinnamon stick – 2
  9. Cloves -3
  10. Chilli powder – 3 tsp
  11. Coriander powder – 1 tbsp
  12. Coconut oil
  13. Salt
Instructions
  1. Pressure cook beef with chilli powder and salt.
  2. Coarsely grind pepper,fennel seeds, cloves, cinnamon stick and keep aside.
  3. Heat oil in a kadai add the beef along with onion,curry leaves, green chillies.
  4. Saute until all the water evaporated from it.
  5. Now add turmeric powder and coriander powder.
  6. Saute until the raw smell of coriander powder goes out.
  7. Add 3 1/2 tsp of coarsely ground masala powder into the beef and mix well.
  8. Saute till become it become dry and switch off the flame.
  9. Serve nadan beef pepper fry with rice,chapti etc...
A Spoon With Love http://www.aspoonwithlove.com/

 

 

 

 

 

 

 

Fish Curry

Fish curry

Ingredients:

Fish – 1/2 kg
Onion – 1
Tomato – 1 small
Ginger – 1 small piece (chopped)
Green chillies – 3 (slice vertically)
Chilli powder – 1 1/2 tsp
Kasmiri Chilli powder – 1/4 to 1/2 tsp (optional)
Turmeric powder – 1/4 tsp
Tamarind soaked in water – 1 gooseberry size ball
Salt – As needed
Curry Leaves – few
Coconut oil – 2 tsp

Preparation:

  • Clean and cut the fish.
  • Grind onion and tomato with chilli powder and turmeric powder.
  • In a clay pot add the ground onion paste  with tamarind water ,greenchillies,curry leaves  and chopped ginger .
  • Boil this for few minutes and add the fish pieces .
  • Let it  cook in the low flame for 15 minute.
  • Once the gravy become  thick  switch off the flame.
  • Add curry leaves and coconut oil on top the curry and close lid for few minutes .
  • serve  fish curry  with rice, chapati etc…
 
Fish Curry
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Ingredients
  1. Fish – 1/2 kg
  2. Onion – 1
  3. Tomato – 1 small
  4. Ginger – i small piece (chopped)
  5. Green chillies – 3 (slice vertically)
  6. Chilli powder – 1 1/2 tsp
  7. Kasmiri Chilli powder – 1/4 to 1/2 tsp (optional)
  8. Turmeric powder – 1/4 tsp
  9. Tamarind soaked in water – 1 gooseberry size ball
  10. Salt – As needed
  11. Curry Leaves – few
  12. Coconut oil – 2 tsp
Instructions
  1. Clean and cut the fish.
  2. Grind onion and tomato with chilli powder and turmeric powder.
  3. In a clay pot add the ground onion paste with tamarind water ,greenchillies,curry leaves and chopped ginger .
  4. Boil this for few minutes and add the fish pieces .
  5. Let it cook in the low flame for 15 minute.
  6. Once the gravy become thick switch off the flame.
  7. Add curry leaves and coconut oil on top the curry and close lid for few minutes .
  8. serve fish curry with rice, chapati etc…
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Mathi Achar / Saradine Pickle

mathi

Ingredients:

Mathi – 1/2 kg (small mathi)
Ginger chopped – 3 tbsp
Garlic chopped – 3 tbsp
Green chillies chopped – 2 tbsp
Chilli powder – 1 1/2  tsp
Kashmiri chilli powder – 1 tsp
Turmeric powder – 1/4 tsp
Curry leaves – handful
Gingelly oil – 1/2 cup (you could add more oil if needed)
Vinegar – 2 tbsp (Or as required)
Oil – For frying fish
Salt – As needed

Method:

  • Clean and cut the fish into 2 or 3 pieces.
  • Marinate fish  with chilli powder,turmeric powder and salt.
  • Fry them until they are crisp and keep aside.
  • Heat gingelly oil in a kadai.
  • And add the chopped ginger,garlic,green chillies and curry leaves and saute until a nice aroma comes out from it.
  • Add the kashmiri chilli powder into it and mix well.
  • Now add the fried fish and mix well.
  • Add the vinegar,salt  and saute well.
  • Cook for 4- 5 minute ad turn off the flame.
  • Mathi achar is ready to serve.
 
Mathi Achar/Saradine Pickle
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Ingredients
  1. Mathi – 1/2 kg (small mathi)
  2. Ginger chopped – 3 tbsp
  3. Garlic chopped – 3 tbsp
  4. Green chillies chopped – 2 tbsp
  5. Chilli powder – 1 1/2 tsp
  6. Kashmiri chilli powder – 1 tsp
  7. Turmeric powder – 1/4 tsp
  8. Curry leaves – handful
  9. Gingelly oil – 1/2 cup (you could add more oil if needed)
  10. Vinegar – 2 tbsp (Or as required)
  11. Oil – For frying fish
  12. Salt – As needed
Instructions
  1. Clean and cut the fish into 2 or 3 pieces.
  2. Marinate fish with chilli powder,turmeric powder and salt.
  3. Fry them until they are crisp and keep aside.
  4. Heat gingelly oil in a kadai.
  5. And add the chopped ginger,garlic,green chillies and curry leaves and saute until a nice aroma comes out from it.
  6. Add the kashmiri chilli powder into it and mix well.
  7. Now add the fried fish and mix well.
  8. Add the vinegar,salt and saute well.
  9. Cook for 4- 5 minute ad turn off the flame.
  10. Mathi achar is ready to serve.
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Irachi Choru

irachi choru

Ingredients:

Rice – 5 Cup (Boiled rice)
Beef – 500 gm Cut into small pieces
Onion – 3 cut in to length wise
Tomato – 2 cut into pieces
Curd – 3 tsp
Ginger- 3 inch piece (crushed)
Garlic – 1 whole  (Crushed)
Green chillies – 12 crushed
Turmeric powder – 1/2 tsp
Curry leaves – few
Mint,coriander leaves – few
Fennel seeds – 1/2 tsp
Mace – 1
Cinnamon stick – 3 inch piece
Cardamom – 5
Cloves – 5
Star anise -1
Garam masala – 1 tsp
Coconut oil – As needed
Salt – As needed

Preparation:

  • Mix coconut oil, onion, tomato,little mint,coriander leaves, curry leaves, curd, 1/2 tsp turmeric powder,crushed,ginger, garlic ,green chillies ,salt with beef and set aside for 1/2 hr
  • Pressure cook beef until its done .
  • Meanwhile wash the rice and drain the water.
  • In a large vessel take 7 1/2 +(1 1/2 additional water)
  • Add cloves,fennel seeds,star anise,Cardamom, cinnamon stick, mace ,1/2 tsp turmeric powder and salt.
  • Add rice into it and cook.
  • When it 3/4 cooked add the beef along with the gravy and mix well
  • Add few curry leaves ,mint coriander leaves along with it.
  • Cook until the water fully evaporated from it.
  • Turn off the stove.
  • Now Add 3 tbsp coconut oil and garam masala powder into it and mix well.
  • Enjoy Irachi choru with any raita  .

 

Irachi Choru /Meat Rice
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Ingredients
  1. Rice – 5 Cup (Boiled rice)
  2. Beef – 500 gm Cut into small pieces
  3. Onion – 3 cut in to length wise
  4. Tomato – 2 cut into pieces
  5. Curd – 3 tsp
  6. Ginger- 3 inch piece (crushed)
  7. Garlic – 1 whole (Crushed)
  8. Green chillies – 12 crushed
  9. Turmeric powder – 1/2 tsp
  10. Curry leaves – few
  11. Mint,coriander leaves – few
  12. Fennel seeds – 1/2 tsp
  13. Mace – 1
  14. Cinnamon stick – 3 inch piece
  15. Cardamom – 5
  16. Cloves – 5
  17. Star anise -1
  18. Garam masala – 1 tsp
  19. Coconut oil – As needed
  20. Salt – As needed
Instructions
  1. Mix coconut oil, onion, tomato,little mint,coriander leaves, curry leaves, curd, 1/2 tsp turmeric powder,crushed,ginger, garlic ,green chillies ,salt with beef and set aside for 1/2 hr
  2. Pressure cook beef until its done .
  3. Meanwhile wash the rice and drain the water.
  4. In a large vessel take 7 1/2 +(1 1/2 additional water)
  5. Add cloves,fennel seeds,star anise,Cardamom, cinnamon stick, mace ,1/2 tspturmeric powder and salt.
  6. Add rice into it and cook.
  7. When it 3/4 cooked add the beef along with the gravy and mix well
  8. Add few curry leaves ,mint coriander leaves along with it.
  9. Cook until the water fully evaporated from it.
  10. Turn off the stove.
  11. Now Add 3 tbsp coconut oil and garam masala powder into it and mix well.
  12. Serve hot…
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Mani Puttu

mani puttu

Ingredients:

Rice powder -1 1/2 cup
Water – 1 1/2 cup
Salt – to taste
Grated coconut – for layering the puttu.

Preparation:

  • Boil the water with enough  salt in it.
  • When the water boils  add rice powder and mix well.
  • Turn off the stove and cover it  with a lid.
  • After 5 minute ,When the dough is still warm,knead it very well.
  • Use the  Idiyappam maker or seva nazhi with the large holed disc in it.
  • Place a plate under the idiyappam maker and start rotating the idiyappam  maker (like we make idiyappam), so that the dough will fall on the plate like noodles.
  • Sprinkle little rice powder over it so it won’t stick together.
  • In a puttu maker layer this rice noodles and grated coconut like we layer it for puttu.
  • Let it steam for 4- 5 minute and switch off the flame.
  • Mani puttu is ready to serve…

 

Mani Puttu
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Ingredients
  1. Rice powder -1 1/2 cup
  2. Water – 1 1/2 cup
  3. Salt – to taste
  4. Grated coconut – for layering the puttu.
Instructions
  1. Boil the water with enough salt in it.
  2. When the water boils add rice powder and mix well.
  3. Turn off the stove and cover it with a lid.
  4. After 5 minute ,When the dough is still warm,knead it very well.
  5. Use the Idiyappam maker or seva nazhi with the large holed disc in it.
  6. Place a plate under the idiyappam maker and start rotating the idiyappam maker (like we make idiyappam), so that the dough will fall on the plate like noodles.
  7. Sprinkle little rice powder over it so it won’t stick together.
  8. In a puttu maker layer this rice noodles and grated coconut like we layer it for puttu.
  9. Let it steam for 4- 5 minute and switch off the flame.
  10. Mani puttu is ready to serve…
A Spoon With Love http://www.aspoonwithlove.com/

Muringakka Thoran/Drumstick Thoran

Muringakka

Ingredients:

Drum stick /Muringakka – 3- 4
Grated Coconut – 3/4 cup
Shallots – 3 sliced
Turmeric powder – 1/4 tsp
Chilli powder -1/2 tbsp
Cumin Seeds – 1/2 tsp
Mustard seeds – 2 tsp
Salt – As needed
Curry leaves – few
Coconut oil – 1 tbsp

Preparation:

  • Cut Muringakka/drumstick into small pieces and slit through the middle and keep aside.
  • Crush coconut with turmeric powder,chilli powder and cumin seeds.
  • Heat oil in pan and add mustard seeds.
  • After it splutter add the shallots and curry leaves.
  • When it become soft add drumstick along with salt .
  • Sprinkle some water over drumstick and cover with a lid .
  • Let it cook for 3 -4 minute.
  • Once it done add the coconut mixture and mix well.
  • Check for salt and close lid for another 3 minute on low flame.
  • Switch off flame and serve hot with rice.

 

Muringakka/Drumstick Thoran
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Ingredients
  1. Drum stick – 3- 4
  2. Grated Coconut – 3/4 cup
  3. Shallots – 3 sliced
  4. Turmeric powder – 1/4 tsp
  5. Chilli powder -1/2 tbsp
  6. Cumin Seeds – 1/2 tsp
  7. Mustard seeds – 2 tsp
  8. Salt – As needed
  9. Curry leaves – few
  10. Coconut oil – 1 tbsp
Instructions
  1. Cut drumstick into small pieces and slit through the middle and keep aside.
  2. Crush coconut with turmeric powder,chilli powder and cumin seeds.
  3. Heat oil in pan and add mustard seeds.
  4. After it splutter add the shallots and curry leaves.
  5. When it become soft add drumstick along with salt .
  6. Sprinkle some water over drumstick and cover with a lid .
  7. Let it cook for 3 -4 minute.
  8. Once it done add the coconut mixture and mix well.
  9. Check for salt and close lid for another 3 minute on low flame.
  10. Switch off flame and serve hot with rice.
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Pepper Chicken Dry

pepper chicken

Ingredients:

Chicken  – 1/2 kg (with bones)
Onion – 1 big (chopped)
Ginger – 2 tsp (chopped)
Garlic – 2 tsp (chopped)
Corn flour – 2 tbsp
Crushed Fennel seeds – 2 tsp
Crushed Pepper  –  2 tsp (according to your taste )
Thick Coconut milk – 1/4 cup
Salt – as needed
Oil – for  frying
Oil – 1 1/2 tbsp (for sauteing)
Curry leaves – few

Preparation:

  • Marinate chicken with salt and corn flour.
  • Deep fry them until they are golden color and keep aside.
  • Heat oil in a kadai and add the chopped ginger and garlic.
  • Add the chopped onion ,curry leaves,salt and saute for 1 minute.
  • Now add the crushed pepper and fennel seeds along with chicken.
  • Saute them well.
  • Add thick coconut milk into the chicken and cook until it become dry .
  • Add few more curry leaves and switch off the flame.
  • Serve pepper chicken with rice,chapati etc…
 
Pepper Chicken Dry
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Ingredients
  1. Chicken – 1/2 kg (with bones)
  2. Onion – 1 big (chopped)
  3. Ginger – 2 tsp (chopped)
  4. Garlic – 2 tsp (chopped)
  5. Corn flour – 2 tbsp
  6. Crushed Fennel seeds – 2 tsp
  7. Crushed Pepper – 2 tsp (according to your taste )
  8. Thick Coconut milk – 1/4 cup
  9. Salt – as needed
  10. Oil – for frying
  11. Oil – 1 1/2 tbsp (for sauteing)
  12. Curry leaves – few
Instructions
  1. Marinate chicken with salt and corn flour.
  2. Deep fry them until they are golden color and keep aside.
  3. Heat oil in a kadai and add the chopped ginger and garlic.
  4. Add the chopped onion ,curry leaves,salt and saute for 1 minute.
  5. Now add the crushed pepper and fennel seeds along with chicken.
  6. Saute them well.
  7. Add thick coconut milk into the chicken and cook until it become dry .
  8. Add few more curry leaves and switch off the flame.
  9. Serve hot with rice,chapati etc…
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Koonthal / Squid Varattiyathu

koonthal
Ingredients:

Squid /koonthal- 1/2 kg
Onion – 2 sliced
Green Chillies – 2 slitted vertically
Ginger – 1/2 inch
Garlic – 5 cloves
Chilli powder – 1 tsp
Coriander powder – 1 tbsp
Pepper powder – 1 tsp
Turmeric powder – 1/4 tsp
Coconut slices – 1/2 cup
Salt – As required
Coconut Oil – As needed
Curry leaves

Method:

  • Clean and cut the squid/koonthal int pieces.
  • Make paste with ginger and garlic and keep aside.
  • Heat oil in a kadai and add the sliced onion .
  • Saute until the onion become transparent.
  • Add ginger garlic paste and green chillies.
  • Saute well.
  • Add turmeric powder,chilli powder,coriander powder and saute.
  • Add the squid ,salt ,coconut slices and 1/2 cup  water.
  • Cook until the the gravy become thick ,at this point add the pepper powder .
  • Add curry leaves and saute until the squid well coated in masala.

Pressure Cooker Method:

  • Pressure cook squid/koonthal  with chilli powder,coriander powder,pepper powder,turmeric powder ,salt with 1/4 cup water for 2 whistle.
  • Heat oil in a kadai and add the ginger garlic paste and saute.
  • Add the sliced onion ,green chillies and saute until the onion  become transparent.
  • Add the cooked squid / koonthal  along  with the gravy (if any gravy).
  • Add the sliced coconut and curry leaves.
  • Saute until it become dry.
  • Switch of the flame and serve hot with rice.

 

Koonthal / Squid Varattiyathu
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Ingredients
  1. Squid /koonthal- 1/2 kg
  2. Onion - 2 sliced
  3. Green Chillies - 2 slitted vertically
  4. Ginger - 1/2 inch
  5. Garlic - 5 cloves
  6. Chilli powder - 1 tsp
  7. Coriander powder - 1 tbsp
  8. Pepper powder - 1 tsp
  9. Turmeric powder - 1/4 tsp
  10. Coconut slices - 1/2 cup
  11. Salt - As required
  12. Coconut Oil - As needed
  13. Curry leaves
Instructions
  1. Clean and cut the squid/koonthal int pieces.
  2. Make paste with ginger and garlic and keep aside.
  3. Heat oil in a kadai and add the sliced onion .
  4. Saute until the onion become transparent.
  5. Add ginger garlic paste and green chillies.
  6. Saute well.
  7. Add turmeric powder,chilli powder,coriander powder and saute.
  8. Add the squid ,salt ,coconut slices and 1/2 cup water.
  9. Cook until the the gravy become thick ,at this point add the pepper powder .
  10. Add curry leaves and saute until the squid well coated in masala.
  11. ------------------------------------------------------------------------------------------
Pressure Cooker Method
  1. ------------------------------------------------------------------------------------------
  2. Pressure cook squid/koonthal with chilli powder,coriander powder,pepper powder,turmeric powder ,salt with 1/4 cup water for 2 whistle.
  3. Heat oil in a kadai and add the ginger garlic paste and saute.
  4. Add the sliced onion ,green chillies and saute until the onion become transparent.
  5. Add the cooked squid / koonthal along with the gravy (if any gravy).
  6. Add the sliced coconut and curry leaves.
  7. Saute until it become dry.
  8. Switch of the flame and serve hot with rice.
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Fried Potato Balls

potato

 

Ingredients:

Potato – 2 large (boiled and grated without lumps)
All purpose flour – 1/2 cup
Baking powder – 3/4 tsp
Egg – 1
Black Pepper – 1 tsp
Milk – 5 tbsp
Onion – 1 small chopped (optional)
Green chillies – 3 chopped (optional)
Coriander leaves – few chopped (optional)
Salt – As required
Oil – For deep frying

Preparation:

  • Mix all ingredients together except oil.(this will be little watery)
  • Heat oil in a deep pan .
  • Using a spoon take the dough ad dip it in oil.
  • Fry them until they are golden brown color.
  • Serve this  fried potato balls hot with tomato ketchup.
  • Fried Potato Balls
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    Ingredients
    1. Potato - 2 large (boiled and grated without lumps)
    2. All purpose flour - 1/2 cup
    3. Baking powder - 3/4 tsp
    4. Egg - 1
    5. Black Pepper - 1 tsp
    6. Milk - 5 tbsp
    7. Onion - 1 small chopped (optional)
    8. Green chillies - 3 chopped (optional)
    9. Coriander leaves - few chopped (optional)
    10. Salt - As required
    11. Oil - For deep frying
    Instructions
    1. Mix all ingredients together except oil.(this will be little watery)
    2. Heat oil in a deep pan .
    3. Using a spoon take the dough ad dip it in oil.
    4. Fry them until they are golden brown color.
    5. Serve this fried potato balls hot with tomato ketchup.
    A Spoon With Love http://www.aspoonwithlove.com/