Shrimp Varattiyathu

Ingredients:

1. Medium large shrimp - about 25 pieces
2. Onion - 2 medium sliced thin
3. Garlic - 3 cloves
4. Tomato - 2 medium chopped
5. Curry leaves - 2 springs
6. Kashmiri chilly powder - 3 tbsp (if using the spicy kind use 1.5 tbsp)
7. coriander powder - 2 tsp
8. turmeric powder - 1/2 tsp
9. pepper powder - 1/2 tsp
10. vinegar - 1 tsp
11. salt - to taste
12. ginger garlic paste - 1 tsp
13. Oil - 4 tbsp

Method:
Make a paste of 2 tbsp chilly powder, 1/4 tsp turmeric powder,pepper powder, vinegar and salt to taste and apply on the shrimp and keep aside for 30 minutes.
Heat oil in a pan and add the curry leaves and add the shrimp and shallow fry until slightly browned.
Remove shrimp from pan and keep aside.
Into the same pan add the ginger garlic paste and sliced onions,garlic cloves and salt to taste and saute until the onions are soft.
Add in the 1 tbsp chilly powder,corriander powder,1/4 tsp turmeric powder and saute until the masala is cooked.
Add in chopped tomatoes and saute until the tomatoes are broken down and oil starts to separate.
Add in the fried shrimp and mix well.
Stirfry for another 2 minutes and turn the flame off.
Garnish with fresh cury leaves.

Kootucurry (Plantain,pumpkin,achinga & ash gourd)

Ingredients:

1. Black chana/Kadala - 1 cup
2. Grated coconut - 3/4 cup (divide into 1/2 and 1/4 cup)
3. coconut slices/thenga kothu - 2 tbsp (optional)
4. Ashgourd - 1/2 cup cubed
5. Pumpkin - 1/2 cup cubed
6. Raw banana/plantain - 1/2 cup cubed
7. Achinga payar/yard long beans - 1/2 cup cut into inch long pieces
8. green chillies - 5
9. shallots - 2
10. coarse pepper powder - 1/2 tsp
11. Garlic - 2 cloves
12. curry leaves - 2 springs
13. Dry red chillies - 2
14.  salt - to taste
15. Sugar/Jaggery - 1 tsp (optional)
16. Oil - 1 tbsp

Method:
Soak the black chana/chickpeas overnight and pressure cook until soft and keep aside.
Grind 1/2 cup of coconut , green chillies, garlic and shallots into a coarse paste and keep aside.
Add the pumpkin,ashgourd,raw plantain and longbeans to a pan and add 1/2 cup water and salt to taste and cover and cook.
When the vegetables are 1/2 cooked add in the cooked chana and continue cooking until the vegetables are soft.
Add the ground coconut paste to the cooked vegetable and mix well.
Add in the pepper powder and jaggery/sugar and mix and keep aside.
Heat oil in a pan and add the curry leaves,dry red chillies  ,1/4 cup grated coconut  and coconut slices and fry on medium flame until the coconut is browned. Turn the flame off.
Add this fried coconut mixture into the curry and mix well.
NOTE: You can add other vegetables like potato,carrot,yam etc to kootu curry depending on what you have.

Masala Fish Roast

Ingredients:

1. Whole Fish - 1 (I used Pompano.about 1.5 lb clean and make gashes on it).
2. Onion - 1 medium sized sliced thin
3. Tomato - 2 small chopped
4. Finely chopped ginger garlic - 1/2 tsp(you can use ginger garlic paste)
5. Curry leaves - 2 springs
6. Lime - 1/2
7. salt - to taste
8. Chilly powder - 1.5 tbsp
9. Coriander powder - 1 tsp
10. Turmeric powder - 1/2 tsp
11. pepper powder - 1/4 tsp
12. Onion powder - 1/2 tsp(optional)
13. Garlic powder - 1/2 tsp(optional)
14. Thick coconut milk - 4 tbsp
15. Coconut Oil or Ghee - 2 tbsp
16. Vegetable Oil - 2 tbsp

Method:
Wash drain and pat the fish dry and make a paste of 1 tbsp chilly powder , 1/4 tsp turmeric powder,1/2 of the lime juice, salt to taste, pepper powder , garlic and onion powder and apply on the fish and keep aside for 30 minutes.
Heat 2 tbsp vegetable oil in a pan and shallow fry the fish and keep aside.It is okay if the fish is not fully cooked.
In a pan add the coconut oil/ghee and saute the curry leaves and ginger garlic until raw smell is gone.
Add in the onions and saute until wilted
Add the 1/2 tbsp chilly powder, coriander powder, 1/4 tsp turmeric powder and saute for two minutes.
Add in the chopped tomatoes and mash with the back of the spoon and saute until cooked and oil starts separating.
Scoop up some of this masala and stuff it inside the fish cavity , save some to apply on the fish and leave a thin layer of masala on the bottom of the pan and place the fried fish on top of it. Apply the saved masala on top of the fish and drizzle the coconut milk on the fish.
Cover and cook on medium flame for 10 - 15 minutes.Shake the pan in between and make sure it doesn't stick .
Flip the fish over and roast again for another 10 minutes.

Pina Colada

The Piña Colada is an official International Bartenders Association cocktail and remains popular all over the world.It is a sweet, rum-based cocktail made with rum, cream of coconut, and pineapple juice, usually served either blended or shaken with ice. It may be garnished with a pineapple wedge or a maraschino cherry.

The earliest known story states that in the 1800s, Puerto Rican pirate Roberto Cofresí to boost his crew's morale he gave them a beverage or cocktail that contained coconut, pineapple and white rum.This was what would be later known as the famous piña colada.

When mixed with vodka, it is called a King Henry.You can make a virgin Pina colada by following the same recipe but not adding rum.The blended mixture should be smooth,Icy chunks in the glass ruin the experience of sipping the cocktail.Try to use fresh Pineapple juice or pineapple chunks, if it is too tart add sugar accordingly.

Ingredients:

1. Rum - 1/2 cup
2. Coconut Milk - 1/4 cup
3. Coconut cream - 1/2 cup
4. Pine apple chunks - 3 pieces
5. Fresh Pineapple juice - 1/4 cup
6. Ice cubes - 5
7. Sugar - 1 tsp(optional)
8. Slice of pineapple and cherry for garnish.

Method:
Yo the blender add ice cubes then pour in the  rum, coconut cream, coconut milk,sugar and pineapple chunks. Blend.Serve immediately garnished with a slice of pineapple and maraschino cherry, if desired.

NOTE: If you cant find coconut cream , use a mix of coconut milk plus condensed milk. Don't add any sugar since condensed milk is sweet.

Happy Onam!

Sharkkara varatti

Onam sadhya is not complete without Banana chips and Sharkkara varatti.Sharkkara varatti is a sweet jaggery-coated version of banana chips . It is called sharkkara upperi and Kaya vilayichathu in some parts of Kerala.This was my first time trying this at home so I made very little and it came out perfect. I am very happy with the results .

Ingredients:

1. Green Plantain/ Raw plantain - 2
2. Vellam - 6 pieces
3. Dry ginger/ chukku and cumin seeds - 1/2 tsp powdered
4. Cardamom powdered - 1/4 tsp
5. Vegetable Oil - To deep fry

Method:
Peel off the plantain skin and cut each plantain into half lengthwise.
Cut these into 1/2 cm thick pieces and keep aside.
Heat oil in a frying pan at medium high flame.
When the oil is hot add the Plantain pieces and fry on a medium flame stirring occassionally until the banana pieces are crisp.It will take at least 30 minutes to fry a batch.
The chips are fried when the oil stops bubbling and calms down and also you can feel the crispness of the chips when you stir them around.
Take the chips out of the oil with a slotted spoon and drain on paper towel and let it cool down.
Melt the jaggery adding 2 tbsp of water to it and if there are impurities strain the jaggery and use it.
It is very important for the jaggery syrup to be of the right consistency - otherwise you will get chips that are sticky.
Add the ginger,cardamon and cumin powder to the jaggery syrup and bring to a boil stirring continuously.
The jaggery should be on 1 string consistency ie if you pour it down from a spoon held high - it should not pour down like water rather it should drop sown like honey in a thin viscous form.
To check the consistency you can add one drop of the boiling jaggery on to a cold place and see it harden  up.
When you have the syrup in the right consistency lower the heat and add the fried banana pieces. Mix well and stir continuously.
You have to Mix and stir well in order to prevent the chips from sticking to each other.
Once cool store in a dry container.

Banana Chips

I have always thought that it was difficult to make the perfect Kozhikodan chips at home...But believe me it is very very easy...and once you try the home made chips the bakery ones don't taste that good anymore .




Ingredients:

1. you need unripe plantains(not bananas).
2. a little water mixed with turmeric powder and salt.
3. Oil to fry the chips in.

Method:

The chips are directly sliced into the hot oil using the slicer option on one of those grating tools.
While peeling the plantain skin wear gloves :) unless you want your hands stained .
Okay now to make chips , heat the oil until really hot , then you reduce the flame and bring down the temperature slightly and during this time slice the chips into thin rounds into the oil (careful - hot oil causes bad burns).
Mix this around with a slotted spoon so that they don't stick to each other.
when 3/4'th done pour in 1 spoon of the turmeric/salt water and mix well .
Fry until all the water is gone.
You will know when the chips are ready to come out of the oil when the sizzle in the oil dies down and the chips feel kind of firm and crispy.
Take the chips out and drain on paper towel.
After the first batch you would know if you need to add more or less of the salt water according to taste.

Achinga payar/Neenda payar Patichularthiyathu.

Ingredients:

1. Achinga payar/Yard long beans - 1 bunch (approx 1.5 lb)
2. Coconut slices - 1/2 cup
3. Onion - 1 small sliced.
4. Shallots - 3 sliced
5. Green chillies - 2 slit
6. Chilly powder - 1/2 tsp
7. turmeric powder - 1/4 tsp
8. Mustard seeds - 1/2 tsp
9. curry leaves - 2 springs
10. Oil - 2 tbsp
11. salt - to taste.

Method:
snap the tender long beans into 1/2 inch long pieces and use the pods from the mature beans.
Add the beans, coconut slices, turmeric,chilly powder, salt,green chillies and onion into a pan and sprinkle with 2 tbsp water and cover and cook until the beans are tender and the water is evaporated. You can sprinkle more water as needed during the cooking process.
Heat oil in a frying pan and add the mustard seeds.
When it splutters add the curry leaves and shallots and stirfry until light brown.
Add in the coked beans mixture and stir fry on medium flame for 10 minutes.
Serve with rice.

Dragon Chicken

Ingredients:

1. Boneless chicken – 1 lb cut into cubes
2. Cornflour – 4 tbsp
3. Egg white – of 1 egg
4. Pepper powder –  1/2 tsp
5. Soy sauce – 2 tbsp + 1 tbsp
6. Vinegar - 1 tsp
7. Ginger garlic paste - 1/2 tsp
8. Bell pepper - 1/2 cup diced (I used green and red)
9. Onion - 1 diced
10. Tomato Ketchup - 1 tbsp
11. Oil - 1/2 cup
12. Spring Onion - 2 stalks
13. Crushed red pepper flakes - 1/2 tsp
14. Chilly powder - 1/2 tsp(optional)

Method:
Add the cornflour,egge white,pepper powder, 2 tbsp Soy sauce, vinegar and  Ginger garlic paste to the chicken pieces and marinate for 30 minutes.
Heat oil in a frying pan and fry the chicken pieces and keep aside.
Pour out most of the oil and keep about 1 tbsp in the pan and add in the diced onion, bell pepper and spring onion and saute for 2 minutes.
Add in chilly powder, 1 Tbsp Soy sauce ,tomato ketchup , crushed red pepper flakes and any remaining marinade from the chicken and stirfry for another 5 minutes.
Add in the chicken pieces and mix well.
Serve hot garnished with spring onion.
It goes well with Fried rice or as a snack with drinks.

Mojito

A Mojito is traditionally made of five ingredients: white rum, sugar (traditionally sugar cane juice), lime, sparkling water/club soda  and mint.

 
















Before attempting to make a Mojito at home please remember that fresh Lime and fresh Mint is a must.Fresh limes will provide a better flavor and the oil from the rinds is essential in obtaining that signature "fresh" citrus taste and full aroma of a Mojito. It's one of the predominant flavors and will really make a huge difference in taste.

 Ingredients:

1. Sugar - 1tsp
2. Mint - 2 springs
3. Rum - 1.5 ounce
4. Lime - 1/2 of 1
5. Lime rind - few thin slices(cut out green part of the skin)
6. Club soda - 6 ounce
7. Ice - 5 cubes crushed

Method:
Place the sugar and mint leaves at the bottom of the glass and Crush the mint into the sugar using the back of a spoon. Squeeze 1 lime quarter into glass and drop the 2 lime quarters (total of 1/2 lime) into the mix.
Now mix well, pushing down on the lime with a spoon, extracting more juice and some of the oil in the rind.
Add white rum and ice, top off with club soda and stir well. Garnish with fresh sprig of mint and lime wedge and add the lime rind on top.
Serve immediately.
Serving with a straw provides an even sweeter experience as some of the granulated sugar collects at the bottom of the glass.
Note: the measurements are for an 8 ounce glass and not the big tall glass.
If you plan to serve it for a party , you can make the base and keep in the refrigerator for up to a day .When ready to serve just top with crushed ice and soda and garnish.

Salmon vevichathu / Salmon curry

Ingredients:

1. Skinless Salmon steaks - 2 lb cut into cubes
2. Shallot/cheriya ulli - 5
3. Garlic - 8 cloves
4. Ginger 1 inch piece
5. Cocum/Kudam puli - 4 pieces soaked in 1 cup water
6. Coconut Oil - 2 tbsp
7. Curry leaves - 4 springs
8. methi seeds - 1/4 tsp
9. Chilly powder - 2 tsp
10. Coriander powder - 1 tsp
11. Turmeric powder - 1/2 tsp
12. salt - to taste

Method:
crush the garlic,ginger and shallots and keep aside.
Wash and drain the fish pieces.
Line the bottom of a claypot with 2 springs of curry leaves and place the fish pieces on top of it.
Heat a small frying pan and add 1 tbsp oil and splutter the methi seeds.
Add in the crushed ginger,garlic,shallot mix and saute for 5 minutes.
Add in the chilly,coriander and turmeric powders and saute until the raw smell is gone.
Pour in the Cocum water plus 1 cup water and add salt to taste and bring the gravy to a boil.
Taste the gravy for salt,spice and sourness and make adjustments now.
Pour this gravy into the claypot with the fish and cook for 20 minutes or until the fish is cooked and the gravy is slightly thick.
Turn the flame off and sprinkle with remaining curry leaves and pour 1 tbsp of coconut oil on top and keep covered for few minutes.

Cottage Pie / Shepherds Pie

Shepherd's Pie is an English dish, traditionally made with lamb or mutton. In the United States it is typically made with beef. The English, Australians and NewZealanders call the beef version a "cottage pie". Naming conventions aside, Shepherd's Pie is a layered casserole dish .The bottom layer has cooked meat and vegetables and the top layer consists of mashed potatoes.This is then baked until the top is slightly browned.Unlike standard pies, cottage or shepherd's pie does not include a bottom pastry crust.

Ingredients:

1. Ground beef - 1.5 lb (substitute with ground lamb or mutton if desired)
2. Yellow onion - 1 chopped
3. Vegetables - 1.5 cups (carots,peas,corn,bell pepper,mushroom etc can be used) I used cauliflower,mushroom,carrots and bell pepper and spring onion.
4. Butter - 1 tbsp
5. garlic - 3 cloves chopped fine
6. Worcestershire sauce - 1 tsp
7. Soy sauce - 2 tsp
8. Steak seasoning - 1 tsp (optional)
9. Chilly powder - 1 tsp(optional)
10. Crushed black pepper - 1/2 tsp

Mashed Potatoes - made with 2 lb potatoes

1. Potatoes - 2 lb
2. Butter - 5 tbsp
3. Cream/Milk - 1/2 cup
4. Garlic powder and Onion powder - 1/2 tsp each (Optional)
5. salt and pepper to taste.

Method:

Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).
Drain the potatoes and put it back on the stove to dry up any remaining mositure.
Turn the flame off and add the garlic/onion powder , butter and cream and mash well.
Season to taste with salt and pepper and keep aside.
Heat 1 tbsp of butter and saute the garlic, when it becomes soft add the chopped onions and then the vegetables according to cooking time.Adding the ones that take longer to cook initially.
Add in the soysauce,Worcestershire sauce , crushed pepper, chilly powder and steak seasoning and stir fry for 2 minutes.
Add ground beef and sauté until it is no longer pink.Cook this for 10 minutes , if the mixture starts getting dry add in few tbsp of water or stock.
Take an oven proof baking dish and add a layer of the beef mixture at the bottom and pat it into a flat bed.
Distribute mashed potatoes on top and smooth it with the back of a spoon dipped in water.
Rough up with a fork so that there are peaks. When broiled the tips of the peaks should brown up and give it a rustic look.
Cook in 400 degree oven until bubbling and brown (about 30 minutes). Set the oven to Broil mode and finish it up under the broiler for the last few minutes.

Boiled Edamame

Edamame The star legume !!

These are nothing but baby Soy beans .They are rich in carbohydrates, protein, dietary fiber, omega fatty acids and micronutrients, particularly folic acid, manganese and vitamin K - Just Half a cup really boosts up the fiber, protein and vitamin/mineral content of your diet.

A half-cup serving of shelled edamame contains 9 grams fiber(about the same amount you'll find in 4 slices of whole-wheat bread or 4 cups of steamed zucchini),
10% of your daily requirements for Vit C and Iron(for a plant food, it's quite high in iron and packs in about as much as a 4-ounce roasted chicken breast), 8% for Vit A and 4% for Calcium


Ingredients:

1. Edamame - 2 cups
2. Salt - 1/2 tsp
3. Water - 2 cups

Method:
Wash the Edamame and remove the ends if desired.
Add to a pan with water and salt and bring to a boil.
Simmer for 5 minutes.Drain and serve warm.

Sulaimani Chai / Lemon tea

As legend has it- about five thousand year ago there was a Chinese king called Shen Nung. One day he left his palace and rode his horse in the fields. He became very thirsty and found some dirty water. He decided to boil the water to purify it and made a small fire and boiled some water. Some leaves fell into the pot,when the water became cool, he drank it and realized that it tasted delicious. Shen Nung was the first person to drink tea. He returned to his palace and told the people about the drink. Soon tea became popular in China.

Sulaimani tea is a popular drink in the Malabar region. It’s black tea with sugar and Lemon Juice. It is generally made light and sweet. It is believed to aid digestion and so is always served after a heavy meal in the malabar region. A very popular accompaniment to Biriyani.You can use tea leaves or tea bags for the recipe.


Ingredients:

1. Tea leaves/tea bag - 1/2 tsp or 1 tea bag
2. Water - 2 cups
3. Sugar - 3 tsp or more to taste
4. Fresh lime/lemon juice - 2 tsp

Method:
Bring the water to a boil and turn the flame off.
Add the tea leaves or tea bag and let it steep for five minutes covered.
Strain the tea into cups , add lime juice and sugar and serve hot.

Mangalore Uppumanga chammanthi

Ingredients:

1. Uppumanga/ mango in brine - 3 or 4 pieces depending on how sour it is
2. Green chillies - 8 (I also added the birds eye chills that came in the brine, that gave it a real spicy kick)
3. Grated coconut - 1 cup
4. Coconut milk - 4 tbsp (I have seen this being added only in Mangalore region)
5. shallots - 2 small
6. curry leaves - 1 spring
7. salt - to taste (you might not need to add salt as the salted mangoes have enough salt in them)

Method:
Grind all the ingredients together to a semi smooth paste in a food processor or blender without adding any water.
Serve with rice.

Soy Ginger glazed grilled Salmon

Ingredients:

1. Skinless Salmon steaks or fillets - 1 lb
2. Soy sauce - 2 tbsp
3.  Lime juice - 1 tsp
4.  Ginger - 2 tsp grated (squeeze the juice and throw the solid parts)
5.  Garlic powder - 1/2 tsp
6.  Onion powder - 1/2 tsp
7.  Crushed pepper - 1/2 tsp
8.  Dry red chilly flakes - 1/4 tsp
9.  Brown sugar or honey - 1/2 tsp (optional - I did not use it)
10.  Vegetable oil - 1 tbsp

Method:
Wash and pat dry the salmon steaks and place of a plate.
Mix together the soy sauce, ginger juice,lime juice, garlic,onion,pepper,red chilly flakes and sugar/honey if you are using it.
Taste the marinade for salt, spice and sourness and adjust according to taste.
Pour this on the fish and coat well on both sides, refrigerate for 30 minutes to few hours(up to 3 hours , not longer - Lime juice is acidic and will start cooking the fish)
Heat a pan on high and add the Oil and saute the fish until cooked.
Start with high heat this will help sear the outside and hold the moisture in .
Do not overcook the fish as it will get dry.about 4 minutes per side should be good for a medium thick steak.
Towards the last 1 minute pour the remaining marinade into the hot pan. It will bubble and become a glaze you can pour this over the fish and serve.

Eastern Rasam

Ingredients

1. Tomatoes - 3 medium sized chopped
2. Toor dal - 1 handful
3. Tamarind - lime sized ball soaked in water and pulp squeezed out
4. Water - 6 cups
5. Garlic - 5 cloves crushed
6. Eastern Rasam powder - 4 tbsp
7. Dry red chillies - 2 broken
8. Curry leaves - 2 springs
9. Mustard seeds - 1/2 tsp
10. whole pepper - 1 tsp coarsely crushed
11. Cilantro/ coriander leaves - 5 tbsp chopped
12. Jaggery / sugar - 1/2 tsp
13. salt - to taste
14. Oil - 1 tbsp

 Method :
Pressure cook tomatoes, dhal and garlic in 6 teacups of water until it is broken down.
Add the tamarind juice and Rasam powder to this and bring to a boil.
Heat oil in a small pan and season with mustard, red chillies , crushed pepper and curry leaves .
Pour this over the rasam and sprinkle coriander leaves on top. Turn the flame off and add the sugar/jaggery .
Serve with rice.

Vanpayar ularthiyathu

  
Ingredients:

1. Red chori - 2 cups
2. Thin coconut slices - 4 tbsp
3. shallots - 4 crushed
4. Garlic - 6 cloves crushed
5. Dry red chillies - 5 crushed
6. black pepper - 1/2 tsp coarsely crushed
7. Curry leaves - 2 springs
8. Oil - 2 tbsp
9. mustard seeds - 1/2 tsp
10. salt - to taste

Method:
 soak the red chori overnight and pressure cook it with the coconut slices and just enough water to cover it until soft - it should not break down.Keep this aside.
Heat oil in a frying pan and add the mustard seeds.
When it splutters add the crushed shallots, garlic and red chillies and saute until it is light brown.
Add in the crushed pepper and curry leaves and saute for 2 minutes.
Add the cooked red chori and stir fry until dry and slightly toasty.

Tilapia Vattichathu

Ingredients:

1. Tilapia - 2 lb clean,skin and cut into medium pieces
2. Kudam puli/cocum soaked in water - to taste
3. shallots - 6 crushed
4. ginger- 1.5 inch piece crushed
5. garlic - 10 cloves crushed
6. dry red chilly - 8 broken
7. Green chilies slit in the middle - 6 or 7
8. Curry leaves - 2 springs
9. Methi/fenugreek seeds - 1/4'th tsp
10. turmeric powder - 1/2 tsp
11. Coconut oil - 1 tsp
12. vegetable oil - 1 tbsp
13. salt - to taste
14. Water - as required

Method:
Heat vegetable oil in a pan - add the methi seeds and when it splutters add in the crushed shallots, ginger,garlic and dry red chilly and the Green chillies and turmeric powder.
Sauté for 5 minutes .
Pour in the Cocum water and add more water as needed to cover fish pieces and bring this to a boil .
Add salt and taste for the balance of salt,spice and sourness.
Add the fish pieces into the boiling curry and cook until the gravy is reduced - there should be some gravy but not too watery.
After you turn off the flame add in the curry leaves and coconut oil and keep the curry covered for flavors to blend.
This curry tastes better as it sits for a day and the flavors blend.

Beef and Potato balls

This dish was made with some leftover beef that I had from the meat packet recipe.You can use any dry preparation for this like chicken , cutlet mix, vegetables etc.

Ingredients:

1. Prepared Meat - 2 cups
2. Boiled and peeled potatoes - 2
3. Bread crumbs - 1 cup
4. Egg whites - 2 beaten
5. Oil - to deep fry

Method:
Mash the boiled potatoes with a fork and add the prepared meat mixture and mix well.
Taste for salt and spice.
Form into small lime sized balls.
Heat oil on medium high.
Dip each ball in egg white , roll in breadcrumbs and fry until browned.
Serve with ketchup.