KARIMEEN POLLICHATHU- GRAVY STYLE(PEARL SPOT)

                       KARIMEEN POLLICHATHU -GRAVY STYLE

Karimeen (Pearl spot) is found common in Kerala back waters.Karimeen pollichathu is a spectacular dish made by the southern part of keralites  and one of the keralite traditional delicacies too.Some other prominent dishes are karimeen fry,karimeen pal curry,karimeen fish molee, karimeen mappas,karimeen kothappichathu, karimeen peera etc....Karimeen pollichathu is of two types- in gravy type and  wrapped in banana leaf. Here I m presenting  a gravy type karimeen pollichathu...It's a very delicious dish.

   INGREDIENTS

• Karimeen                        - 1 kg
• Shallots sliced                 - 2 cups
• Ginger chopped              - 1 Tb sp
• Garlic chopped               - 1 Tb sp
• Green chillies chopped   - 6-7 nos
• Tomato chopped             - 3 small
• Kasmiri chilly powder    - 3 Tbsp
• Turmeric powder            - 1 tsp
• Fennal powder                - 1/2 tsp
• Pepper powder                - 1/2 tsp
• Vinegar                           - 1 tsp
• Salt  to taste
• Coconut milk                 - 3 cups from 1 coconut
• Curry leaves  as required
• Coconut oil as required

         METHOD

                                          

• This is the real pearl spot seen in kerala back waters. It is greenish black in colour.

• Slice the shallots, chop the ginger,garlic and green chillies and keep aside.

• CHop the tomatoes and keep aside.

• In a bowl add the kashmiri chilly powder, turmeric powder,fennel powder, pepper powder,salt, vinegar,water and mix well to become a smooth paste.

• Now keep aside 1 tb.sp of this masala aside and apply the balance masalas on the cleaned karimeen and keep 20 mins for marination.

• Take a heavy bottom kadai(uruli) and add some coconut oil.When it gets heated add  1 sprig of curry leaves to it..

• When it gets fried add the masala applied fish to it and fry till half done. Do not  fry till it becomes crispy in order to get the full taste.

• When it is half cooked remove and keep it aside. In the same oil add the chopped ginger and garlic and saute it for 1 min.

• Now add the sliced shallots.

• And green chillies to it and saute for 3-4 mins in medium flame.

• Add the 1 tbsp masala to it and saute for 2 more  mins.

• When its mix together well add the chopped onions and saute it again.

• Now add the 3 cups of coconut milk, salt, curry leaves and allow it to boil.

• When it starts boiling, place  one by one carefully .

• Now cover it with a lid and let it cook for 20 - 25 mins in low flame .

• If the gravy thickens, switch off the flame.

• And serve along with rice, bread, chapathi, porotta, appam etc...

CLAM MEAT/MUSSEL THORAN (KAKKA ERACHI)

       CLAM MEAT/MUSSEL THORAN (KAKKA ERACHI)

Clam meat or mussels can be found in the protective shells of small mollusks and is seen under the fresh water.This meat is living inside the shells.The shells have to be boiled and when the shells open,we take out the meat from the shell.Its a boneless meat and very tasty meat.We can make many types of dishes with this.Clam fry, Clam gravy masala,Clam ularthu, clam pickle, clam thoran etc....

Here I m presenting a very simple and tasty dish,Clam Thoran.This is one of my favoiurite dishes.It is a best combination with rice , chappathi etc..

    INGREDIENTS

• Clam meat or mussels  -   1/2 kg 
• Coconut grated              -   1/2 coconut
• Garlic                               -   7 cloves
• Black pepper                  -   1 Tsp
• Shallots                           -    5 to 6 shallots
• Green chillies                -   2-3
• Fennel seed                   -   1/2 tsp
• Curry leaves                  -   2 sprigs
• Turmeric powdewr     -   1/4 + 1/4 tsp
• Cambodge                     -   3 pieces  soak in water
• Salt to taste
• Water                             -  1 cup

      METHOD

• Clean the clam meat and add 1/4 tsp turmeric powder, salt,cambodge, 1cup of water and make allow to boil.

• Grind grated coconut,balance turmeric powder, curry leaves, fennel powder, shallots, garlic,green chillies together.

• When the clam meat is cooked and water gets drained add the coconut masala to it and allow it to dry.Stir well .When it is dried remove it to a serving dish.

• Serve with rice , chappathi etc....

PEARL SPOT FORTKOCHI STYLE PAL CURRY

 PEARL SPOT FORTKOCHI STYLE PAL CURRY

        Pearl spot fish is seen in fresh water only. The kuttanadan pearl spot is the most tastier fish.Now a days people harvest this fish in ponds,but fresh water fish is more tastier than that.

This is my FIL's (father in law) favourite dish. So try out this delicious fortkochi recipe....     

     INGREDIENTS

• Pearl spot fish              -  4( cut into 2)
• Coconut milk                -  2 cup
• Onions chopped          -  3/4 cup
• Green chillies              -   4-5 slited
• Ginger                           -  1piece crushed
• Garlic                            -   7 cloves crushed
• Turmeric powder       -   1/2 tsp
• Crushed red chilly      -  2 Tbsp
• Raw mango chopped -   1
• Salt to taste
• Curry leaves

               METHOD

• Heat a pan add some oil and saute chopped onions, green chillies,ginger and garlic.

• When it is half done add the turmeric powder and crushed red chillies.Saute it for few minutes.

• Add the chopped mango to it.

• Add cocnut milk to it and stir well.

• When the coconut milk starts boiling add the fish and salt to it.

• When the gravy thickens , switch off the flame and serve and garnish with curry leaves. .

FRENCH FRIES

                   FRENCH FRIES
                 

        

French fries or Finger chips are batons of deep fried potatoes.French fries the mouth-watering and tempting snack item can be now made in our own kitchen with all its yummy taste.French fries are served hot, either soft or crispy.French fries are generally salted and are often served with ketchup or garlic mayonise.Generally no one knows one thing...These fries should be fried two times in oil.Then only it will be more crispy. So guys stop buying from restaurants and cook at home.

          INGREDIENTS

• Potato               - 1.5 kg
• Sugar               - 2 Tb sp
• Liquid glucose - 2 tsp
• Hot water as required 
• Cold water as required
• Oil to fry

        METHOD

•  Peel all the potatoes and cut into thinly elongated strips, wash cleanly and pour cold water over it and keep aside for 10 mins.

•  In-between boil a bowl of water with sugar and liquid glucose.

•  After 10 mins drain all the cold water.

• Now add the boiled water to it, mix well and keep again for 10 more mins.

• Drain again and drop it on the newspaper or in a tissue and refrigerate this for 20 mins .

• Fry this in oil for 2 mins 

•  Take out from oil and refrigerate it for 20 mins.(This can be sealed and keep in refrigertor for months. Whenever it is necessary just take out from freezer and fry in oil and use.)

•  After 20 mins of frying, again fry them in oil . Spray the salt water while frying.

• Finally the restaurant style french fries are ready to eat.Enjoy friends.!!!!!
• Serve it with ketch up or garlic mayonise

KERALA STYLE CHILLY CHICKEN( DRY GRAVY TYPE)

                  KERALA STYLE CHILLY CHICKEN

Hi...Foodies..After a short break I m back with a simple and easy Chilly Chicken recipe.It's a Kerala style chilly chicken.It will be  a dry gravy dish and also a very tasty one.

When ever I dine out, the menu which I opt for will be chicken fried rice and chilly chicken. I love this combination very much  like many of them.I had shared in the blog a restaurant style chilly chicken also.But this recipe is  another type and taste.Here I have used only little oil for preparing this recipe.The chicken is not fried here.Also I have not used any color,instead I have used the Kashmiri chilly powder.This chilly powder has given the required color too for this recipe.So guys try this awesome recipe...

                INGREDIENTS

• Chicken with bone or boneless - 300 gms
• Soya sauce dark                        - 1Tbsp
• Vinegar                                     - 1.5 Tbsp
• Salt to taste
• Water                                        - 3/4 cup
• Garlic crushed                          - 1Bulb  do not peel the garlic you can crush fully
• Onions chopped                       - 2 medium 
• Green chillies finely choped    - 4
• Kashmiri chillypowder            - 2 Tsp
• Pepper powder                         - 1/4 tsp
• Spring onion                            - 3 bulb
• Capsicum chopped                  - 3-4 Tbsp
• Oil    as required

                METHOD

•  In a kadai add the chicken pieces, soya sauce, vinegar,water and salt. Bring to boil in low flame.

•  When all the water disappears, switch off the flame and keep it aside.

•  In an Oak, heat some refined oil and saute the crushed garlic till golden brown.

•  Take out all the fried garlic and add chopped onions.

•  Now add the green chillies  and stems of spring onion.

•  Saute for 1 min in high flame.Now reduce the flame and add the kashmiri chilly powder to it.

•  Add pepper powder also.

•  Now saute this for 2 mins.

•  Add the boiled chicken pieces to it.

•  Add the chopped capsicum  too.

•  Saute this till the onions gets dried.

• When the water content is dried out  from pan, switch off the flame and serve.

• Here it is your tasty kerala style chilly chicken...Serve it along with Chapati Parotta,Fried rice,noodiles, plain rice etc.