PRAWNS POLLICHATHU IN BANANA LEAF/PRAWNS KIZHI

             PRAWNS POLLICHATHU IN BANANA LEAF                                                  PRAWNS KIZHI

Fish kizhi is a Malabar Special spicy dry gravy dish.After cooking the fish in masalas , it is tied in banana leaf and then baked or dummed .I tried the same dish with Prawns last day. The dish is named as Prawns Kizhi too because of the shape how it is tied in a banana leaf.This Prawns Kizhi recipe I have prepared on my own way to enhance the taste of recipe.Do not forget to try this recipe in your home.Let us see the preparation now.

                                                   INGREDIENTS

• Prawns                            - 1/2 kg, clean it and keep aside.
• Onions finely chopped    - 1 cup
• Green chilies                   - 6 finely chopped
• Garlic chopped               - 1.5 tbsp
• Ginger chopped              - 1.5 tsp
• Tomato chopped             - 2 medium
• Curry leaves                   - 2 sprigs
• Coriander leaves            - as required
• Red chilly powder          - 1 tsp for marination
• Kashmiri chilly powder  - 1 tbsp
• Turmeric powder            - 1/2 tsp
• Pepper powder               - 1/4 tsp for marination
• Pepper powder               - 1/2 tsp
• Coconut milk thick        - 1/2 cup
• Garam masala                - a pinch
• Salt                                 - to taste
• Banana leaf                    - as required 
• Oil                                  - 3 tbsp

                                            METHOD

•  Chop the onion,garlic, ginger,green chilies,tomato, curry leaves ,coriander leaves and keep aside.

•  Take 2 plantain / banana leaf and keep aside.

Marinate the cleaned prawns with pepper powder, red chilly powder,turmeric powder, salt for 30 mins.

• Heat 2 plantain/ banana leaf directly over the flame and keep aside. 

• Take 1/2 cup of thick coconut milk and keep it aside.

 

• Heat a pan and add some oil.

•  Half fry the marinated prawns .

                           

•  Remove it to a plate.

• Heat the balance oil.

 In the same kadai saute chopped ginger.

•  Add the chopped garlic to it.Saute it till light brown.

•  Add chopped onions, green chilies, and curry leaves to it.

•  Add salt to it and saute well.

•  When it becomes light brown add turmeric powder to it.

•  Add Kashmiri chilly powder and saute well.

•  Combine well.

•  Now add the chopped tomato.Saute well till the tomatoes mix with the masala.

•  Now add the fried prawns to it.Combine it well.

•  Add a pinch of garam masala to the coconut milk.

•  Add this coconut  milk to this prawn masala and allow to cook till the gravy thickens.

•  Garnish with coriander leaves and mix well.

•  Divide the prawns masala into two parts and keep each part in two piece of plantain leaves and tie it tightly as shown in the picture.

                                     

• Take a kadai and heat till smoky.

•  Place these two kizhi inside the kadai and set the flame to sim and close it with a lid.

•  Turn all sides after few minutes.

•  Finally the oil will comes out from this kizhi.

•  When it is cooked properly take out from the kadai and serve.

                          The prawns kizhi is ready to eat..

                          Squeeze 1/2 lemon and use for better taste.

CHICKEN KONDATTAM

                               CHICKEN KONDATTAM

                            

Chicken Kondattam is a Kerala style spicy dish and a variety dish too at the same time .The main ingredients for this dish is Kondattam mulaku(Chilly).This is a special type of dried green chilies.It is prepared by soaking the green chilies in curd and drying it under sun on next day.Again soak it in a balance curd and keep it for over night.Again keep it under the sun next day. Do this process till it gets dried under sun.This chilly is used for grinding masala and this is why the dish is named as Kondattam Chicken.I am sure all will love this!!Let us see the process now.

                                      INGREDIENTS

For Marination

• Chicken boneless             - 300gms
• Ginger paste                    -  1 heaped tsp
• Garlic paste                     -  1 heaped tsp
• Pepper powder                -  1/4 tsp
• Kashmiri chilly powder  -  2 tbsp
• Turmeric powder            -  1/4 tsp
• Curd                                -  1/4 cup
•  Salt to taste

For Grinding

• Shallots                    - 3/4 cup to 1 cup
• Ginger garlic paste  - 1 tbsp
• Green chilies           - 3
• Kondattam chilly    - 10
• Coriander leaves     - 1/4 cup
• Curry leaves           - 2 sprigs

For Sauting

• Onion chopped      - 1 big
• Curry leaves          - 2 sprigs
• Tomato                  - 1 big chopped
• Red chilly powder - 1 tsp
• Capsicum               - 1/2diced
• Water
• Salt 
• oil

                                        METHOD

• Marinate the chicken with the masalals mentioned in ingrdients and keep it for 2 hrs.
• Coarsely grind the masalas( for grinding masala)

•  Heat oil in a kadai and fry all the chicken.Do not deep fry it.

•  Keep this aside.

•  Coarsely grind this and keep this also aside.

•  In the same kadai add little oil and fry 3 kondattam chillies and keep it aside.

•  Saute the chopped onion and curry leaves.

•  When it becomes tender,add the coarsely grind masalas to it.

• Saute well.

•  Add one tsp red chilly powder to it.

•  Add little quantity of salt only since salt is already present in Kondattam chilly.

•  Add chopped tomatoes to it and saute for 1 min.

•  Add diced  capsicum and saute well.

•  Now add the fried chicken to it and combine well.

•  Add little water to it in order to coat the masalas on the chicken.

•  Allow the water to dry.

            Garnish with fried Kondattam chilly and serve!!!!