PARAVA KOTHAPPICHATHU..(FALSE TREVALLY COOKED IN COCONUT MILK)

Hiii....Today I took a long rest for myself after a long time....because the entire cooking was taken up my daughter in law(Mrs. Hima Arjun) for today.She initiated to cook for today and asked me to take a break from cooking..She gave me no clue about what and how she is going to prepare today..So even I was so curious to know the end result of her experiment..Finally she came up with a very tasty dish..Yes I have to admit that she cooks really well ...

So here we go with yet another new recipe for today made by my DIL(Daughter in Law)....."Parava Kothappichathu" !!!!!


                                              INGREDIENTS

• 
  
• False Trevally fish             --  500 gms
• Coconut milk                     --  2 cups
• Shallots                              --  1/4 cup crushed
• Ginger paste                      --  1.5 Tsp
• Garlic paste                       --  1.5 Tsp
• Peeled Raw mango                       --  1 - cut into pieces
• Turmeric powder              --  1/2 Tsp
• Red chilly powder            --  1 D.sp
• Salt                                   --  to taste
• Coconut oil                      --  as required

                                     To Garnish

• Red colour Chillies and curry leaves

     

     

                                       METHOD

• Heat a pan, add oil, shallots, garlic paste .

      

• Add ginger paste and saute altogether for few minutes. 

      

• Add turmeric powder and red chilly powder to it.

      


      

• Saute for 1 minute and add little water to it to combine well with the masala.
• When the water evaporates and the masala becomes reddish and oil is visible.

      

• Add coconut milk to it. Combine well, And add mango pieces to it.
• Cover it with a lid and allow it to boil.

       

• When it starts boiling...add fish and curry leaves.
• Cook for 15 mins in low flame. When the gravy thickens turn off the flame 
• Serve it on a bowl after garnish .

Here is my DIL's awesome dish....Try this n enjoy.!!!!!!!

AMMAYIS CHICKEN ROAST

Hiii... Foodies.....

Am so fond of Non Veg recipes that am back with yet another Non-veg item... I am presenting for you today a Chicken dish...This is my own recipe.... After a long time my daughter-in-law came home from her work place for one long week..Whenever she comes home,the very first question she asks me is What special  food am going to prepare for her..So I thought to cook a special  chicken roast for her. Here I have cooked the masala chicken in coconut milk and dried the gravy and roasted it, so we get a nice flavour and taste.

This is a dry gravy recipe... It can be served along with rice, chappathi,parotta etc..

                     INGREDIENTS

• One full chicken cut it into small pieces--1kg
• Onion sliced                                           -- 3+3
• Ginger paste                                           --2 Tb.sp
• Garlic paste                                            -- 2 Tb.sp
• Garam masala                                        -- 1 Tsp
• Corriander powder                                 -- 3Tb.sp
• Red chilly powder                                  -- 2 Tb.sp
• Pepper powder                                       -- 1 Tb.sp
• Turmeric powder                                    -- 1/4 Tsp
• Tomato                                                    -- 2 nos chopped
• Coconut milk                                          -- 2 cups
• Corriander leaves                                    -- as required
• Salt                                                          -- to taste

                                         METHOD

• Heat some coconut oil in a hard bottom pan.
• Fry 3 finely sliced onions till golden brown.

     

• Add curry leaves and fry till it becomes crispy and keep both aside .

     

• In the same pan saute the 3 sliced onions till translucent.

\
       

• Now add ginger paste and garlic paste to it.

       

• Saute well. Now keep the masalas and tomatoes ready to use.

       

• Add the powdered masalas together and saute it well till it gets a nice brown colour. 
• Now add the cleaned chicken pieces  to it.

       

• Saute the chicken for few minutes.
• When the colour changes add chopped tomatoes to it and cook until it melts.

       

• Keep some chopped coconut ready to use.
• Add the chopped coconut,salt and combine well.

        

• Add coconut milk to it and mix well.

       

• Now add fried onions and curry leaves to it.
• Allow it to get dry till oil comes out and the masalas gets coated on the chicken pieces .

       

• Cook until it is  well roasted on a high flame.
• Add corriander leaves and combine well.

       

• Serve it in a plate and garnish with fried onions and curry leaves.

• Here is your Ammayi's Chicken Roast ready to serve !!!!.Try this dish and enjoy the meal!!

CHEMMEEN PEERA PATTICHATHU

Hi... Foodies !!!!!!!

Have you tasted before a dish named "Chemmeen peera pattichathu"???.....I am sure at least few would have prepared or tasted this dish... Here I m presenting for you people this tasty recipe.. Hope you will all love it....It's simple & easy to cook and it is a side dish as well..  Only few ingredients are required to prepare this ...

To be frank let me tell u something.....In my earlier posts I had mentioned you that Prawns are seen in fresh water and in sea. If we use fresh water prawns, the meat will be very soft and more tasty.. So I prefer you all to use fresh water prawns..Due to unavailability of fresh water prawns in my town,  I have  used here sea water prawns. We can use  both the types for this dish which are discussing today...

One more thing which we have to keep in mind is that Do not over cook prawns..So use less quantity of water to cook....

                                                          INGREDIENTS
                                       Prawns cleaned and de-veined- 1 cup
                                       Shallots cut into small pieces  - 1/2 cup
                                       Ginger paste                             - 1 Tsp
                                       Crushed Red chilly                  - 2 Tb sp
                                       Turmeric powder                     - 1/2 Tsp
                                       Garlic cloves                            - 4
                                       Coconut grated                         - 1 cup
                                       Gambooge                                - 3-4 pieces
                                       Curry leaves                             - 2 Sprigs
                                       Coconut oil                               - 2 Tb sp

                                                           
                                                           METHOD

• Keep aside  the de-veined prawns, shallots, ginger paste and crushed red chilly.

          

         

• Coarsely grind the coconut with turmeric powder and garlic cloves. Take a cooking pot and add coarsely grinded coconut, shallots, ginger paste, red chillies, curry leaves and mix well with hands.

          

•   Add gambooge pieces, salt and 4 tb sp water and mix properly.

         

•   Now add the cleaned prawns and mix well.

         

• Add 2 tb sp coconut oil and cover it with a lid and cook for 10 mins in low flame.

         

•   When the prawns are  cooked,turn the flame to high and allow it to dry.

           

•    Now our Chemmen peera pattichathu is ready to serve.

                              

• It can be serve with Rice and chappathi...  Enjoy the meal well with this peera dish!!