Duck Roast

Duck Roast - Adapted from this recipe
This duck preparation is a Easter/Christmas specialty.

Ingredients:
Duck, cleaned - 11/2 kg
Black Peppercorns - 1tsp
Onions, sliced - 3nos.
Ginger, sliced/grated - 2tbsp
Garlic, sliced - 11/2tbsp
Turmeric powder - 1tsp
Chilly powder - 1tbsp
Coriander powder - 2tbsp
Garam Masala - 11/2tbsp
Whole red chillies - 8nos
Curry leaves
Coconut oil
Salt

For garnishing
Arvi/Taro root, peeled & sliced - 4nos.
Cabbage leaves - 4nos.
Carrots, sliced - 2nos.

Method:

Cut Duck into medium sized pieces. Wash & drain well.
Heat oil in a pan. Add peppercorns. When it starts to crackle, add onions and saute till transparent. Now add ginger & garlic slices. Saute till the raw smell goes. Mix all the powder spices in a little water and add to the pan. Cook on a low flame till oil separates. Now add curry leaves & crushed whole red chillies. Add salt to taste. Next add the drained duck pieces and stir fry for 10 minutes. Transfer the contents to a pressure cooker. Add 1 1/2 cups of hot water & cook till done.

Heat oil( if you are using duck with skin, use the fat that has cooked out from the duck and is floating on top of the gravy)in a frying pan and fry the cooked duck pieces till brown. Drain on paper towels. In the same oil fry the sliced arvi/taro root. You can sprinkle a pinch of salt while frying the arvi pieces. Steam the cabbage leaves. Serve the fried duck pieces with gravy & garnished with cabbage leaves, sliced carrots & fried arvi.

Other Related Recipes:

Spicy Mushroom Curry

Spicy Mushroom Curry

Ingredients:

Mushrooms, sliced - 250gms
Onion(big), sliced - 1nos.
Green chillies, slit - 1nos.
Garlic, chopped - 1tbsp
Ginger, chopped - 1tbsp
Tomatoes, chopped - 1nos.
Yogurt - 2tbsp
Red Chilli powder - 1/2tsp
Turmeric powder - 1/4tsp
Coriander powder - 1tbsp
Cumin powder - 1/2tsp
Garam Masala - 1/2tsp
Salt to taste
Oil

Method:

Heat a little oil in a pan. Add sliced mushrooms & salt and saute till the mushrooms are cooked & all the water evaporates. Remove & keep aside.

Heat 2 tbsp of oil, add onions & green chillies and fry till onions turn translucent. Add garlic & ginger and saute for another few minutes. Next add tomatoes & yogurt and fry till oil separates. Add all the powders except for garam masala and saute for few minutes. Now add garam masala and switch off the heat. When the masala cools, grind half of the masala(adding water). Add this masala paste to the rest of the masala and bring to a boil. Now add the mushrooms. Check for salt & consistency. Add water if needed and stir cook for a few minutes & switch off the heat. Serve with rice or chappathi.

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Gobi Manchurian

Gobi Manchurian - Recipe from Blogs
I made it exactly as per Annita's recipe. Made the "dry type" & it came out really good. Thanks Annita for this great recipe!

Mathi Vatichathu

Mathi Vatichathu - Sardines cooked dry

Ingredients:
Sardines/Mathi/Chaala - 1/2kg
Ginger, julienned - 1/2tsp
Garlic cloves, crushed/sliced/chopped - 2 tsp
Curry leaves - few
Cocum, washed, soaked and shredded in water - 3nos.
Coconut oil/refined vegetable oil - 1/2cup
Water - 1/2cup
Salt to taste

For masala:
Red chillies - 10nos.
Fenugreek seeds - 1/8 tsp
Peppercorns - 8nos.
Turmeric powder - 1/2tsp
Button onions, sliced - 1/2cup

Method:

Clean the sardines & make gashes on both sides of the fish.

Coarsely grind ingredients for masala. Mix the ground ingredients with the coconut oil, shredded cocum, ginger, garlic & curry leaves and salt.

Grease an earthenware vessel(Mud pot) with coconut oil and layer the fish and the mixed masala alternately; finish with a layer of masala on top.Add water to cook the fish and bring to boil.Simmer over low heat till dry. Serve hot.

Other Related Recipes:
Fish Curry with Mangoes

Chettinad Mutton Curry

Mutton Chettinad

Original Recipe

Ingredients:

Mutton cut into small pieces - 1 kg
Mustard seeds - 1/2 tsp
Onion chopped finely - 2(large)
Curry leaves - 1 sprig
Tomato sliced - 2
Salt - to taste
Oil - as needed

For Grinding:-
Shallots(Kunjulli) - 1/2cup
Ginger - 1" piece
Garlic cloves - 8
Cinnamon(Karuvapatta) - 2 pieces
Cloves (Grambu) - 4 nos
Fennel seeds(Perumjeerakam) - 1/2 tsp
Cumin seeds(Jeerakam) - 1/2 tsp
Pepper corns(Kurumulagu) - 3-4
Chilly Powder - 2 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/2 tsp

Grind all the above ingredients into a coarse paste and keep it aside.

Method:

Marinate the mutton pieces in the ground paste and salt for 1/2 an hour. Heat little oil in a pressure cooker,add the marinated mutton pieces and cook until the mutton becomes tender.

Heat oil in a another pan and allow mustard seeds to splutter. Add in curry leaves and onions and saute until onions are golden brown. Add tomatoes and saute until they become soft. Finally add the cooked mutton pieces and fry it till the oil seperates.

Other Related Recipes:
Mutton Curry

Mutton Curry

Mutton Curry (with potatoes)

Ingredients
Mutton - 900gms
Potatoes, boiled & diced - 2nos.
Onions(Big) - 2
Pearl Onions - 1/2cup
Tomatoes - 2nos.
Green Chillies - 4nos.
Ginger - 1"piece
Garlic(Big) - 2
Chilli Powder - 11/2tsp( or as per taste)
Turmeric powder - 1/2tsp
Coriander powder - 3tsp
Bay leaves - 2nos.
Garam masala - 1/2tsp
Curry leaves - 2sprigs
Salt to taste
Oil

To grind
Fennel - 1tsp
Clove - 4nos
Cinnamon - 2" piece

Method
Wash the meat and drain well.
Heat oil and add the bay leaves.
Next add the chopped big onions & green chillies.When half cooked add the chopped pearl onions & cook till slightly brown in colour.
Now add the ginger-garlic paste and cook till the raw smell goes.
Next add the chilli, turmeric & coriander powders. Stir for a while and then add the chopped tomatoes & curry leaves. When oil starts to separate add garam masala & the ground masala. After few min add the mutton & salt mix well and cook for another 5 minutes on medium flame.
Transfer the contents to a pressure cooker, add hot water and cook till done. Open cooker and add boiled potatoes, check for salt and cook covered on low flame for 5min. Serve hot with rice or chappathi.

Other Related Recipes:
Chettinad Mutton Curry

Aviyal

Aviyal

Ingredients:
Raw Banana - 2nos.
Drumstick - 2nos.
Carrot-1
Snake Gourd - 1cup
Raw Mango - 1small
(Potatos, Yam, Beans, Kumbalanga/Ash Gourd can also be used)
Curry leaves - few sprigs
Turmeric - 1/4tsp
Salt
Coconut oil

For Grinding:
Coconut, grated - 1/2
Green Chillies - 3nos.
Shallots/Pearl onions - 3nos.
Curry Leaves - few
Garlic Cloves - 1(big)
Cumin powder - 3/4tsp
Curd as required, depending upon the sourness of the mango.

Method:
Cut the vegetables into thin long pieces. Cook the vegetables with salt & turmeric.
Grind coconut with rest of the ingredients. Once the vegetables are cooked, add the ground coconut.
Stir & cook till the raw smell of garlic goes. Add curry leaves & about 2tbsp of coconut oil , stir & switch off the flame.

Other Related Recipes:
Sambhar
Mathanga Erissery

Chilli Chicken

Chilli Chicken

Ingredients:
Chicken - 1kg
Onions - 4nos.
Capsicum - 2nos.
Green Chillies - 4nos.
Tomato Sauce - 1tbsp or to taste
Cornflour - 1/2tbsp
Orange color
Salt

For stock:
Celery - Diced, handful
Carrots - Diced, handful
Onion - Diced, 1/2nos.
Ginger-Garlic - Chopped, 1tbsp
Pepper corns - 10 nos.

For marinade:
Soya Sauce - 2tbsp
Tomato Sauce - 1tbsp
Red Chilli Sauce - 1tbsp
Salt

Eggs -2 nos.
Corn flour - 1tbsp
Maida - 1tbsp

Method:
Clean & cut the chicken into cubes( bone-in or without bones, we prefer bone-in!). Marinate the chicken with the sauces & salt. Let it stand for at least 1 hour.
Pound the remaining chicken and to it, add the other stock ingredients. Add water(double the quantity of solids) and cook over low flame till done or longer(u can even simmer for 2 hrs!). When done, strain the broth & keep aside.
Add beaten eggs, cornflour & maida to the marinated chicken and mix well, Fry them over medium flame and drain on paper towels.
Closeup of fried chicken...

Fried Chicken

Heat oil. Fry the chopped onions, capsicums & green chillies slightly/till cooked. Add the stock. When it comes to a boil , add the fried chicken pieces. Add tomato sauce & salt to taste. Finally make a paste of cornflour & color in a little water and add it to the chicken. Stir well & serve hot.
Tips: For a richer stock you can roast the pounded chicken & vegetables in an oven for half an hour.

Other Related Recipes:
Malabar Chicken Biryani
Chicken Curry
Kerala Chicken Roast

Sambhar

Sambhar

Ingredients:

Tuvar Dal - 1/2 cup
Onions - 1 nos.
Green chillies - 1nos.
Vegetables, diced - 3-5 cups of your choice mix
(Potato/Raw banana/Brinjal/Yellow Pumpkin/Yam/Drumsticks/Ladies Finger/Carrots/Tomatoes )
Sambhar Masala - 2tbsp.
Asafoetida - 1/4 - 1/2 tsp
Turmeric - a pinch
Mustard seeds - 1tsp
Tamarind - half the size of a lemon
Curry leaves - 2 sprigs
Salt to taste

Method:

Pressure cook the dal with turmeric. Mash it & keep aside. Soak tamarind in water.

Heat oil and splutter mustard seeds. Add curry leaves, chopped onion & slit green chillies.
Fry for a while(not till brown!). Add asafoetida followed by the vegetables(except for ladies finger & tomatoes). Fry for a min or two. Add water. Add salt and cook till almost done. Add tomatoes & ladies finger and cook till done. Add tamarind extract & bring to boil. Mix Sambhar in a little water and add it to the vegetables. Cook for a little while and then add the dal. Check for consistency. Add water if required. Let it boil for few minutes and then switch off. Serve hot with rice.

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Avial
Mathanga Erissery

Mussel/Kadukka Fry

Mussel/Kadukka Fry

Chicken Curry

Chicken Curry

Ingredients:
Chicken(Cleaned & cut into small pieces) - 1 kg
Onions, chopped - 4nos.
Green Chillies, slit - 6nos.
Ginger-Garlic paste - 3tsp
Tomatoes, chopped - 2 nos.
Turmeric powder - 3/4 tsp
Chilli powder - 2 tsp
Coriander powder - 4 tsp
Curry leaves
Salt to taste
Oil as needed

Whole spices, powdered
Cloves - 6nos.
Cardamom - 4nos.
Cinnamon - 2" stick
Pepper corns - 6nos.

Method:

Heat oil, add onions and saute till it turns brown. Add green chillies & ginger-garlic paste. Saute till the raw smell goes. Add chilli, turmeric & coriander powders. Fry for a while. Throw in the chopped tomatoes & saute till oil start to separate.

Add the powdered spices. Fry for a while and then add chicken & salt. Cook uncovered for a few minutes, stirring well. Now, add 1-2 cups of boiling water. Stir. Add curry leaves & cook covered till done.

Close-up...

Other Related Recipes:
Malabar Chicken Biryani
Chilli Chicken
Kerala Chicken Roast

Fish Curry with Mango

Fish Curry with Mango

Ingredients:

Fish(Ayila) - 1 kg

Grated Coconut - 1 cup

Green Mango - 1nos

Red Chilli powder - 4-5tsp

Turmeric powder - 1/2tsp

Shallots - 4-5nos.

Ginger - 1"

Curry leaves few

Coconut oil - as needed

Salt to taste

Method:

Clean & cut the fish. Make a paste of chilli powder & turmeric powder. Extract milk out of the grated coconut. To this add the paste and mix well. Add water if needed. Bring to boil and add the sliced mangoes. Add salt & cook covered for 5 min.

At this stage add the fish. When the fish is almost cooked, add crushed ginger & shallots. Also, add the curry leaves and a few tablespoons of coconut oil.

Cook for few more minutes & switch of the flame. Serve hot with rice or kappa.

Cheera & Uralakizhangu Ulathiyathu

Cheera & Uralakizhangu Ulathiyathu/Red Spinach & Potato curry - Another dish that goes very well with rice

Ingredients:
Cheera - 2 medium bunches
Potato - 1 small
Onion - 1 nos.
Green chillies - 1nos.
Red Chilli Powder - 1/2 tsp
Turmeric Powder
Coconut oil
Curry leaves
Salt to taste

Method:
Clean & chop the spinach. Dice the potato into little cubes(for quick cooking). Chop the onions and chillies.
Saute the onions,green chillies & curry leaves. When onions turn translucent add the powders and stir for a while. Add the cubed potatoes, spinach and salt. Sprinkle a little water and cook covered till done.

Mathanga Erissery

Mathanga Erissery

Ingredients:

• Mathanga/Yellow Pumpkin/Butternut Squash - 250 gms
• Vanpayar/Red Moong Beans - 1/2 cup
• Coconut(grated) - 1 cup
• Garlic - 1-2 nos.
• Whole Black Pepper - 6 nos. or 1/2tsp Pepper powder
• Cumin powder - 1/4 tsp
• Red Chilli powder - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Salt to taste
• Mustard seeds - 1tsp
• Dry red chillies - 1 nos.
• Curry leaves - few
• Coconut oil - as needed

Preparation:

1. Peel & chop pumpkin into 1 inch pieces.
2. Keep aside 1 tbsp of grated coconut. Grind the remaining coconut, whole black peppers, cumin & garlic to a coarse paste.
3. Cook vanpayar with turmeric,chilli powder and salt.
4. When almost done add the pumpkin pieces and cook.
5. When done add the ground mixture. Add water if necessary and cook for some more time and then remove from fire. Check for salt.
6. Fry the reserved grated coconut to a brown color & add to it.
7. Heat oil in a pan, splutter mustard seeds, dry red chilli & curry leaves and add it to the curry.

Other Related Recipes:
Aviyal Recipe
Sambhar Recipe