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:

Prawn Biryani

Prawn Biryani - Malabar Style

Ingredients:
Basmati Rice - 3cups
Prawns(Whole) - 1kg
Onion, sliced thinly - 3nos.
Tomatoes, chopped - 2nos.
Lemon juice - 2tbsp
Coriander leaves, chopped - 1 bunch
Mint leaves, chopped - small bunch
Whole spices for rice - cardamom - 5, cinnamon - 2" , cloves - 4, star anise -1 & bay leaves - 2
Chilli Powder - 1tsp
Biryani Masala powder- 11/2tsp
(Biryani Masala powder -
Dry roast & grind to a fine powder the following:-
Cardamom-3, Cinnamon(1" stick) -2, Cloves-4,
Nutmeg-quarter, Mace-3
Fennel seed-1/2tsp, Shahjeera-1/2tsp, Cumin seed-1/2 tsp)
Ghee/Butter - 1tbsp+1tbsp
Oil as needed
Salt as needed

For Marinade
Chilli powder - 1tsp
Turmeric powder - 1/2tsp
Pepper powder - 1/2tsp
Salt as needed

For Grinding
Green chillies - 5nos.
Garlic,chopped - 11/2tbsp
Ginger,chopped - 11/2tbsp
Coconut grated- 3tbsp
Curd - 4tbsp

For Garnish
Onion - 1nos.
Cashew nuts - few
Raisins - few

Method:

Soak rice in water for half an hour. Rinse and drain. Heat 1tbsp of ghee. Add the whole spices and fry for a minute. Add the drained rice & roast it for few minutes. Add 6 cups of boiling water & salt and cook rice till done. Spread rice in a flat plate & sprinkle lemon juice.

Clean & de-vein the prawns. Marinate in chilli, turmeric, pepper powders & salt for 30 min.
Grind together green chillies, garlic, ginger and grated coconut into a coarse paste adding curd.

Fry raisins and cashew nuts in ghee, till brown and keep aside. Carmelise one onion(thinly sliced for garnish) & keep aside. In the same pan fry the marinated prawns to a golden tinge. Keep aside a few prawns for garnishing.

To the fried prawns, in the same oil, add 3 onions chopped. Fry till the onions turn translucent. Add tomato, ground paste, chopped coriander leaves and mint leaves and the lemon juice. Cook covered for a few minutes. Then open cook till the masala reduces in quantity. Add chilli powder. Check for salt. Finally add the Biryani Masala & switch off the heat.

In a microwave safe dish, spread half of the rice, layer the prawn masala on top and layer the remaining rice on it. Cover & microwave for 4 min on high. Alternately you can bake it for 15-30 min at 150 deg. celsius. Mix thoroughly and serve garnished with fried prawns,roasted cashews,raisins and caramelized onion and serve hot with onion raita & pickle.

Other Related Recipes:
Malabar Chicken Biryani
Unnakka Chemeen Chammanthi/Dried Shrimp Chutney

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

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

Mussel/Kadukka Fry

Mussel/Kadukka Fry

Malabar Chicken Biryani

Malabar Chicken Biryani - Recipe from Blogs

Ingredients:
Basmati Rice - 3cups
Chicken - 1/2kg (About 8 big pieces)
Onion, sliced thinly - 3cups
Tomatoes, chopped - 11/2cups
Curd - 1/2 cup
Lemon juice - 1tbsp+1tbsp
Coriander leaves, chopped - 1 cup(or half a bunch)
Mint leaves, chopped - 1/2 cup
Curry leaves - a few
Biryani Masala powder- 2tsp
(Biryani Masala powder -
Dry roast & grind to a fine powder the following:-

Cinnamon-1 big stick,Cardamom-3,Cloves-4,
Nutmeg-quarter, Mace-3
Fennel seed-1/2tsp,Shahjeera-1/2tsp,Cumin seed-1/2 tsp)

Boiled Eggs - 2nos.
Raisins & Cashewnuts for garnishing
Rose water - 1tbsp(optional)
Saffron - a few strands(optional)
Ghee/Butter - as needed
Oil as needed
Salt as needed

For Marinating chicken
Turmeric powder - 1/4tsp
Chilli powder - 1/2tsp
Salt as needed

For Grinding
Green chillies - 5nos.
Garlic,chopped - 1tbsp
Ginger,chopped - 1tbsp
Poppy seeds,soaked in water - 1tsp.

Method:
Soak rice in water for half an hour. Rinse and drain. Roast the drained rice in ghee/ghee+oil/oil for few minutes. Add 6 cups of boiling water & salt and cook rice till done. Spread rice in a flat plate & sprinkle 1tbsp lemon juice.

Marinate chicken pieces in turmeric, chilli & salt for 30 min(preferably in refrigerator).

Fry raisins and cashewnuts in ghee, till brown and keep aside. Fry half of the sliced onions till golden & keep aside. In the same pan shallow fry the marinated chicken pieces for a few minutes.

Heat oil/ghee in another pan and saute the remaining onions till translucent. Add the ground paste and saute. When the raw smell goes, add tomatoes, curd, lemon juice and salt. Saute till oil separates. Add the chopped leaves and fry for a minute. Now, add the chicken pieces, mix well & transfer it to a pressure cooker. Add 1/2-3/4 cup of boiling water and pressure cook for 5-6 minutes or till done. If there is more gravy, open cook till the required consistency is obtained.

In an oven-proof dish, spread half of the rice, layer the chicken pieces on top and layer the remaining rice on it. Sprinkle saffron(mixed in rosewater). Garnish with fried cashews, raisins & onions. Cover & microwave for 4 min on high. Alternately you can bake it for 15-30 min at 150 deg. celsius. Mix thoroughly and serve with boiled eggs(hidden in rice), raita & pickle.

Other Related Recipes:
Prawn Biryani
Chilli Chicken
Chicken Curry
Kerala Chicken Roast

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.

Dry Chemeen Chammanthi

Dry Chemmeen Chammanthi - Goes well with rice..........

Ingredients:

• Unnaka Chemeen/Dry shrimps - 1/2 cup ( heads,legs & tails removed)
• Coconut Grated - 2 tbsp
• Dry Red Chillies - 1 nos.(more if u want it hot...)
• Onion - 1 nos.
• Ginger - 1/2 inch piece
• Coconut oil - 1/2 tbsp (optional)
• Salt to taste

Method:

Dry roast the prawns & red chillies in a pan. Roast the onion with the skin on(you can do this by keeping it right over the burner flame). After cooling, grind all to a coarse to fine paste. Shape it like balls & serve with rice.

Other Related Recipes:
Prawn Biryani