CHEMMEEN CHATHACHU POLLICHATHU

Hi.. Foodies......Have a good day.....

Today I m presenting to you a Delicious Mouth watering Traditional Prawns recipe....
This is my Mom's own recipe.....I m sure after trying out this recipe,this will become one of your favourite dishes....especially for all prawns lovers..

Prawns and Shrimps are the most important types of sea foods that are consumed world-wide...
Actually Prawns are from Fresh water while Shrimps belongs to Marine family...But usually all people say its a sea food..Lots of varieties of Prawns and Shrimps are available in market.Some of them are...Aattu Konchu,Telli Chemmen, Naran Chemmeen,Poovalan Chemmen, Choodan Chemmeen,Kadal Chemmeen, Karikkadi,Tiger Prawns,Lobster....etc.

When you buy prawns , make sure it is fresh .White colour prawns are the fresh ones.Some people are allergic(stomach problem) to prawns, while cleaning the prawns make sure that you remove the veins.

Prawns is a boneless flesh meat...It's a very tasty fish.. We can make  varieties of recipe with this like...Curry.. Gravy.., Fry..,Cutlet..,Vada..,Thoran.., Vattichathu.. etc...are some of them.

                                          CHEMMEEN CHATHACHU POLLICHAHU

   INGREDIENTS :

• Prawns cleaned and de-veined- 1 cup heaped
• Onion Chopped                       - 1/2 cup
• Ginger Chopped                      - 1.5 Tb Sp
• Green Chillies Chopped         - 6-8 nos
• Tomatoes Chopped                 - 2 Nos( If it is an apple tomato take 3.The souring agent I m using here is tomato.so as required  u can use)
• Coconut milk 1st                     - 1/2 cup
• Coconut milk 2nd                    - 1.5 cup
• Curry leaves                             - 2 Sprigs
• Garam Masala                         - a pinch
• Salt                                            - to taste

    For Marinating Masala :

• Kashmiri Red Chilly Powder - 2 Tsp
• Turmeric Powder                    - 1/2 Tsp
• Fennel Seed Powder                - 1/2 tsp
• Salt                                            - to taste

   To Garnish

• Fried Prawns with tailed         - 7 Nos
• Corriander Leaves chopped    - as required
• Tomato skin rose                      - from one tomato

METHOD

                      

                   

• Grind the marinated masala to a fine paste.Take 1/2 Tsp out of it and keep aside.Then take little masala and spread over the tailed cleaned prawns and it aside.

• Crush 1 cup of cleaned  prawns and marinate with the balance masala and keep it for 10 mins.        

• Make all the ingredients ready by side.

                 

• Heat the pan and pour 4 Tb.sp of oil and fry the seven prawns to garnish and keep it aside.

• Keep it ready, to garnish items.....

                        

• In the same pan itself add the chopped Ginger,chopped Green Chillies, chopped Onions.Saute till  its half done .

                        

• Now add the masala paste and saute for few seconds and add the chopped tomatoes to it.Once the oil starts appearing.........

                       

• Add the marinated Prawns,Curry leaves and dont stir it.. Leave it for 2 mins over a high flame.When the colour changes to light white turn upside down and leave that too for 2 mins.If both sides changes white.......

                                  

• Add 2nd coconut milk and salt, stir well and allow it to cook for few minutes....

                        

• The gravy reduces to half ......Take the first coconut milk and add a pinch garam masala.....

                          

• And the milk to it and stir well.When it starts to boil, switch off the flame and serve in a serving plate and garnish with fried prawns , corriander leaves, curry leaves and tomato skin rose....

• Here is your Yummy Prawns Chathachu Pollichathu... Have it with Chappathi, Paratha, Pathiri,Bread,Or Rice....Enjoy the dish!!!!!!!

                                                                       

  

ERACHI CHAPPATHI

Hi... Foodies....How are you.. Hope all are doing well..

Today I m going to present here a Delicious Malabari Dish named "Erachi Chappathi".......

Most of the Malabari dishes are based on meat and its very spicy  but yummy to the core..
Erachi pathiri is a Ramzan delicacy in the Malabar region,mostly in north regions.For any festival or celebrations at home,Erachi pathiri will be a best option to prepare and serve to family. It looks like an elaborated item on the table..

In my today's recipe...I modified this Pathiri to Chappathi...It's a Chappathi stuffed with shredded meat like CHicken, Mutton, Beef, Prawns.. etc...I present my recipe opting Chicken masala as the filling....

This can be fried in Oil too....Since these days am bit conscious about my diet and for being healthy I reduce oil as much as possible...So here I m not frying it....

For Chicken Masala:

Chicken boneless- 200 gms,add 1/2 tsp salt , mix well and cover it with a lid and cook it without adding water in a low flame..When the chicken is cooked and all the water evaporates,shred it with a blender and keep aside....

Take a pan and add some oil and add 1/4 cup chopped onion, 1 Tb sp Garlic chopped,1 Tb sp Ginger chopped, 3 Green Chillies chopped and saute for few minutes.If it becomes tender add the masalas....1 tsp Red Chilly Powder,! tsp-Corriander Powder, 3/4 Garam Masala,!/2 Tsp Pepper Powder,1/2 sp Lemon Juice and mix well. When its dries add 2 Tb sp of Chopped Corriander Powder and keep it aside from the flame..Now the filling masala is ready.


 Take 1 cup Wheat Flour, add little salt , water and make a soft dough to make very thin chapathis..

                                           

           

                                     

Take 1 Chapathis and fill with chicken masala.( too much of filling might spoil chapathi so fill it with required amount only) and cover with the second chappathi and join the edges by pressing with a fork...

        Press slightly and make the top of chappathi flat....This is doing to cook the chappathi properly

Now heat the tawa and cook each chapathi on both sides.remove from fire and add little ghee over it. 

Now its ready to serve....

                                         

VAZHAKKA AND KOORKKA THORAN (RAW BANANA AND CHINEESE POTATO)

Hi Foodies.. I m back after a short break with a delicious recipe of my Grandma...

In this generation of fast food and instant curry mix..we should also preserve the home made vegetable recipes also..
The taste which  these recipes give cannot be given by any instant mixes..
Kerala is a place where dishes are in variety when in comes to thoran or any other vegetable recipe..

Today I m presenting here to you a great combination of two veggies...Koorkka(Chineese Potato) and Vazhakka(Raw banana) Thoran

I m sure you will all love it....as much as I love the dish..

My Grandma is an Excellent cook.She used to cook a lot of combinations in her recipes, and the best part is that all her trails were a great success too .I used to go to my native place during all the vacation times...It was during these vacation times that I started developing an interest towards cooking...

Raw banana and Chinese potato make a good combination and can be a good side dish for rice..

Vazhakka, we will get at all times.But koorkka  is a seasonal vegetable..Now this available in kerala .However I thought to share this recipe with you...

For coconut masala...Take 1 cup grated coconut add 1/4 tsp jeera, 3-4 shallots,5 cloves garlic, 3 curry leaves, 4 green chillies a pinch turmeric powder and grind it without adding water and keep this aside....

For cleaning  both the veggies we have to use a pair of gloves..That is more safe for our nails and hands.

Wash 100 gms Koorkka well and remove the mud ( as it is an under ground vegetable ) and peel the skin and wash it again well under running water till the water becomes clear.Cut the koorkkas into small pieces and allow it to boil in a vessel by adding little turmeric powder and salt in a low flame.When it becomes tender raise the flame to high and allow all the water to get evaporates away.Keep this aside.

Peel the skin of 2 raw banana and cut this into small pieces.Take  some water in a pot and add little turmeric to it and put only the cut  raw bananas. Wash it in running water for 3-4 times and cook in low flame with little salt and turmeric powder for some minutes.When its done add the boiled koorkka to it and mix well.Now its ready to add the coconut masala to it and close it with a lid and leave it for 2 mins. After its mixed well , combine them  together.Switch off the flame and keep aside.

To Garnish

Take a small tawa and heat little coconut oil and mustard seed, then rice grains when these two pops up,add red chilly, then curry leaves and finally 1 tb sp of grated coconut and fry till golden brown and garnish this over the curry.

Ingredients

Koorkka-100 gms

Raw banana- 2 nos

Coconut grated- 1 cup +1 tb sp

Shallots -3-4

Garlic cloves-5

Green chillies - 4

Curry leaves 2 sprigs

Jeera 1/4 tsp

Turmeric powder a pinch

salt n water