Pazhutha Thakkali/ Ripe Tomato Curry

Recipe No: 277

Ingredients                                               Serves 4
To cook

• Tomato…………….....2 Big/ 3 medium (cut into big pieces)
• Onion sliced.………..2/3 Cup (cut into slightly big pieces)
• Green Chilly slit…...2-3
• Curry Leaves………..1 sprig
• Water…………………..2/3 Cup
• Turmeric Powder….1/4 Teaspoon
• Red Chilly Powder...1/2 Teaspoon
• Coriander Powder…1 ½ Teaspoons
• Salt as needed

To Grind

• Grated Coconut……..1/2 Cup (fresh preferred;  of course,unsweetened)
• Garlic……………………2 Big/ 3 Small
• Shallots…………………2
• Ginger chopped….....1 teaspoon (1 small piece)
• Cumin Powder……....1/4 teaspoon (can use Cumin seeds instead)

For Tempering

• Coconut Oil……………1 Tablespoon
• Mustard Seeds……….1/4 Teaspoon
• Dry Red Chilly....……2 (broken into two)
• Shallots sliced……..…1
• Curry Leaves……….…1 Sprig

Method of Preparation

1. Grind all the ingredients mentioned in the ‘to grind’ section into a smooth paste using ½ Cup Water. Keep it aside till ready to be used.
2. Combine all the ingredients mentioned in the ‘to cook’ section in a ‘Chatti’ (an earthen cooking vessel) or a deep pan. Let it boil on high heat.
3. Once boiled thoroughly, add the ground Coconut mixture and allow it to boil once more. Reduce the heat to medium low and let it continue cooking for 2-3 minutes or until the raw taste of the ground Coconut mixture is gone.
4. Adjust the Salt and the level of gravy at this stage. If you add more Water, let the curry boil once more before switching it off.
5. In another small pan prepare the tempering. Heat Coconut Oil on medium high heat and splutter the Mustard seeds.
6. Add the broken Dry Red Chilly, sliced Shallots and Curry Leaves. Let it fry till the Shallots are golden brown.
7. Switch off the heat and pour the tempering (Oil and all) on top of the prepared Tomato Curry.
8. Mix well and keep the pan closed for 10 minutes before serving it hot with Rice.

Notes:

• The Onion for cooking is sliced a bit big as it should hold its shape once the Curry is done. I like a bit of crispiness to the Onion slices in the prepared Curry. If you don’t prefer that, do slice it thin.
• Don’t cook the Curry until the Tomato mashes up. Some of those Tomato pieces should be present in the Curry without disintegrating.
• This gravy has a tendency to thicken as it cools down. So adjust the thickness accordingly. (Use only boiling Water to dilute the Curry if it went too thick.)

 





Make it, enjoy the deliciousness and 
serve it to your family with love…

Beef Veyichathu/ Ularthiyathu

Recipe No: 276
I have a lot to say about Irachi Veyichathu…, a dish that was prepared by my Mother and both of my Grandmothers… Well, I don’t know a single Christian household around my place that doesn’t have a recipe for this preparation. A lot of my friends asked me for this recipe… so for all of them… friends, here it is… enjoy…

Ingredients                                   Serves 6-8
To Pressure Cook

• Beef……………….............900 Grams (cut into small pieces; washed and drained)
• Salt………………..............1 Teaspoon
• Pepper Powder…..........1/4 Teaspoon
• Water………………...........1 Cup

To Saute

• Oil……………………..............2-3 Tablespoons (Preferably Coconut Oil)
• Mustard Seeds…...….........1/2 Teaspoon (Optional)
• Coconut slices………..........1/2 Cup (Thengakothu; use more if you prefer)
• Onion sliced thin……........1 Cup
• Shallots sliced thin…........1/3 Cup (If not available, add the same quantity of Onion)
• Curry Leaves…………........2-3 Sprigs
• Ginger Garlic Paste.........1 ½ Tablespoons (Instead use a big piece Ginger and 10-12 Garlic; crushed)
• Tomato sliced thin…........1 small (Optional)
• Turmeric Powder…….......1/2 Teaspoon
• Red Chilly Powder………..2 Teaspoons
• Coriander Powder………..4 Teaspoons
• Garam Masala Powder...1 Teaspoon
• Vinegar……………………….a few drops
• Salt as needed
• ¼ Teaspoon Garam Masala Powder, 1 sprig Curry Leaf and ½ Teaspoon Coconut Oil to sprinkle on top

Method of Preparation

1. Put all the ingredients given in the ‘to Pressure Cook’ section in a Pressure Cooker and cook till almost (don't cook till it falls off, as we cook them later) done. (I kept the cooker on high till the first whistle, then lower the heat to medium low and cooked for 10 minutes.) Once cooked, off the heat and let the Pressure subside.
2. While that is happening, heat Oil in a pan on medium high heat and splutter the Mustard Seeds.
3. Add Coconut slices and fry, stirring, till it is slightly brown.
4. When the Coconut Pieces are brown, add ¼ teaspoon Salt followed by Onion, Shallots and Curry Leaves. Saute, stirring now and then, till the Onion is golden brown in color. (By golden brown, I mean it should be reduced considerably and attain a slightly crispy nature.) Do stir often to avoid uneven browning and burning.
5. Add Ginger Garlic paste and saute till the raw smell is gone for a minute.
6. Lower the heat to low and add Turmeric Powder, Red Chilly Powder, Coriander Powder and Garam Masala Powder. Fry on low heat for a minute to get rid of the raw smell. Do stir to avoid burning.
7. Add the Tomato slices and stir till it mashes lightly.
8. Add the cooked Beef together with the remaining liquid; stir well and add 1-1 ½ cup Water (depending on the Water left behind after cooking the Beef; Water should level the Beef pieces; don’t reduce the amount of Water at this stage as it helps to spread the Masala properly and cooking in so much gravy for some time will help the Beef absorb the flavors.)
9. Increase the heat to high and let it boil. Once boiled, lower the heat to medium low; close the pan and let it simmer till most of the Water is absorbed and the gravy starts to coat the Beef pieces. (Oil will start to float at this stage too, but it depends on how much Oil you use and the amount of fat in the Beef; hence it is not a must.)
10. Once the desired gravy level is achieved, do a taste test and add Salt if necessary (Don’t add it before as the Salt will concentrate when the gravy is reduced). At this stage if you need a bit more of sourness (and your Tomato was not able to give that) do add a few drops of Vinegar. (Believe me sometimes 2-3 drops of Vinegar do magic to your dish!!!)
11. Mix well; off the heat; sprinkle some Garam Masala Powder, a sprig of Curry Leaf and some Coconut Oil on top; cover the pan and let it sit for at least 30 minutes before serving. (Oh... it taste better the second day) But if you are planning to take this for a trip or you want to keep this for sometime in the fridge, don’t close the pan at the end after sprinkling the Masala and Curry Leaves to avoid vapor from falling back into the meat which can reduce the life of the dish.
12. Serve warm with Appam, Rice, Flat breads or Bread rolls. We love it with Rice and Moru Curry (A yogurt based Curry) and oh... how did I mange myself from mentioning Parotta while talking about Beef Veyichathu for such a long time!!!

Notes:

• Mustard Seeds are optional in this recipe. Some people use it, some don’t. Anyway, I use it as I like it a lot.
• Tomato was not used in olden days as it reduce the time this dish stays good at room temperature (There was no fridge then!!!). But as we have fridge now to keep the left overs and because I like thick gravy in this (Tomato increases the thickness) dish, I use them.
• I used Kashmiri Chilly Powder (sometimes Piriyan Chilly Powder also) in this and most of the other recipes. If you are using that deadly hot Red Chilly Powder, please adjust the amount accordingly. But I think Kashmiri or Piriyan Chilly Powder gives that dark color without a lot of heat.
• The time taken for cooking the meat depends on the type, age (cow's!!) of the Meat used and the efficiency of the Pressure Cooker. So adjust the time accordingly. If you don’t have a Pressure Cooker simmer it till done, but you may need to add some additional water. The Meat should be cooked but not falling off as we cook then later.

 



Make it enjoy the deliciousness and 
serve it to your family with love….

I am linking this post to the event
Christmas delicacies hosted by Julie of Erivum Puliyum

Dal/ Lentil/ Parippu

Recipe No: 275

I have to confess that I grew up in a house that doesn't use Coriander Leaves at all but married into a house which consider Coriander Leaves as a must in cooking. But why am I blabbering this now? Well, I consider this Dal as ‘the dish’ that made me fall in love with Coriander Leaves and as you know from my previous recipes, I use a lot of it now. Oh…by the way, this is my Mother in Law’s preparation and is a staple for dinner with Chappathi.

Ingredients                                            Serves 3

To pressure cook

• Thoor Dal/ Thuvara Parippu…1/2 Cup (Other Dals like Kadala Parippu/ Split Chick Peas and Cherupayar Parippu/ Split Green Gram also can be used)
• Water…………………………………...1 ½ Cups
• Turmeric Powder…………………..1/8 Teaspoon

To Saute

• Oil……………………………………..…1 Tablespoon
• Mustard Seeds……………………...1/4 Teaspoon
• Onion Chopped……………………..1/3 Cup
• Green Chilly slit…………………….1-2
• Tomato chopped……………………1 small
• Chicken/ Meat Masala…………..1/2 Teaspoon (I used store bought)
• Chopped Coriander Leaves…….2 Tablespoons
• Salt to taste

Method of Preparation

1. Wash the Lentils/ Dal really well (until the Water runs clear) and cook them with the all the ingredients mentioned in the 'to pressure cook’ section in a Pressure cooker till done. (After the first whistle, I lowered the heat to medium low and cooked for 5 more minutes.)
2. Once cooked, off the heat and let it cool down.
3. Heat Oil in a pan on medium high heat and splutter the Mustard Seeds.
4. Once the seeds start to crackle, add the Onion and Green Chilly; saute till translucent about a minute or two.
5. Add the Tomato and Salt; continue sauteing for another minute. (Tomatoes doesn’t have to be mashed. But if you don’t like to see them in pieces, please do wait till it mashes.)
6. Add the Chicken/ Meat Masala powder, followed by the cooked Dal (including Water if any) and mix well.
7. Add a cup of Water (add a bit more or less depending on your taste and the amount of Water left behind after cooking the Dal; but consider that this Curry tends to thicken a lot after cooling.) and let it boil. (Please refer the picture at the bottom for consistency.)
8. Add Coriander Leaves; mix well and do a taste test to adjust the seasonings. (At this point you can add more Masala (up to ¼ teaspoon) if you prefer.)
9. Serve hot with Chappathi.

Notes:

• Using a bit of Oil while cooking Dal/ Lentil in a pressure cooker may reduce boiling over/ leaking out of the whistle.
• The cooking time for the Lentil depends on your cooking conditions and the efficiency of the Pressure Cooker. So adjust the time accordingly.
• Depending on the time taken by the Lentil to cook (especially if your Pressure Cooker has a long cooking time), it may require a bit more Water. Please adjust accordingly.
• With Chicken/ Meat Masala, I mean only the spice powders that are used to cook them and it will not include Chicken/ Meat extracts (So okay for Vegetarians too). Instead of Chicken/ Meat Masala you can use a combination of Red Chilly, Coriander and Garam Masala Powder.
• As Coriander Leaves play a major role in the taste of this dish, I will not recommend avoiding it.

Make it, enjoy the deliciousness and
serve it to your family with love…

Theengapalil Patticha Kozhi (Chicken cooked in Coconut Milk)

Recipe No: 274
How many Chicken recipes can you come up with? In fact... a lot… isn’t it? Of all those different types of Chicken dishes, I consider this as ‘the Chicken Curry’ for the laziest days… It sure is fast, easy and yes, the most important thing... tasty… With a prevailing taste of Coconut Milk, it  tastes somewhat like a stew but much easier than a stew. Go through the recipe; make it and you will see how easy it is…

Ingredients                                                                  Serves 4

• Chicken…………..............750 Grams (cut into small pieces)
• Shallots…………..............12 quartered
• Ginger Garlic Paste…....1 ½ Tablespoons
• Green Chilly chopped….3-5 (I used Indian; adjust according to your taste)
• Crushed Black Pepper…1/2 – 1 Teaspoon (Adjust according to your taste)
• Curry Leaves……………..2 Sprigs
• Thick Coconut Milk…….1 Cup (If you are using Coconut cream do dilute it with some Water)
• Crushed Whole Spices…1 inch Cinnamon piece, 6 cloves, 3 Cardamom pods and ½ of a Star Anise
• Salt to taste

Method of Preparation

1. Mix all the ingredients given in the ingredient list in a pan; mix well; close it and allow to boil on high heat.
2. Once boiled, reduce the heat to medium low and let it cook for about 20-25 minutes or until all the liquid is evaporated and Oil starts to separate. (We don’t add any Oil but, it will separate from the Coconut Milk as it cooks down.)  Do stir now and then to avoid sticking at the bottom of the pan.

3. Once Oil starts to separate, off the heat and serve it hot with Rice, Appam or Flatbreads.

Notes:

• If you don't have Shallots or if you are too lazy to peel them, do use 1/2 cup cubed Onion. Well... did I ever mention that it is very easy to peel Shallots if you soak them in warm Water for a few minutes?
• If you doesn’t want to use (or don’t have) whole spices, please do use ½ Teaspoon homemade Garam Masala powder or ¾ Teaspoon of a good variety store bought Garam Masala Powder instead.
• If you are using thick Coconut Milk, do use 3/4 Cup diluted with 1/4 cup of Water.
• It is very important that you have to cook the Chicken until the Oil separates as it decides the taste of the dish. I like it to be a bit moist but ha… you can even fry the Chicken a bit in the oozed out Oil if you want. But in that case make sure you use a good non stick pan.

Make it, enjoy the deliciousness and
serve it to your family with love…

I am linking this post to the event Christmas delicacies hosted by Julie of Erivum Puliyum

Bhindi/ Lady’s Finger/ Okra/ Vendakka fry

Recipe No: 273
One important thing that has to be mentioned while working with Okra is its sliminess if not cooked properly. But with some care it can be reduced to a greater extend and in this recipe it is not a problem at all… I bet this will be one of the best Okra dishes that you would have ever tasted. Enjoy…

Ingredients                                   Serves 3-4

• Okra/Vendakka…….....200 Grams
• Onion………………………1/4 Cup (cut into thin, long slices)
• Red Chilly Powder……1/2- 1 Teaspoon (Depending on the taste)
• Asafoetida Powder…..2 Dashes/ a pinch (Kayam Podi)
• Curry Leaves…………..1 Sprig
• Besan/ Kadalamavu…2 Tablespoons (Chickpea Flour)
• Salt to taste
• Oil for deep frying

Method of Preparation

1. Wash and dry the Okra thoroughly. Cut them into thin long slices.
2. Add sliced Onion, Red Chilly Powder, Asafoetida Powder, Curry Leaves and Salt to the Okra pieces; mix well and keep it aside for 10 minutes.
3. Heat Oil for deep frying in a deep pan (a wok/ Cheenachatti works the best for this) on high heat. (At least a cup of Oil is needed)
4. Sprinkle the Besan/ Kadalamavu/ Chickpea Flour to the seasoned Okra pieces and toss gently.
5. Deep fry the tossed Okra in hot Oil till golden brown.
6. Once golden brown, remove this from the Oil; drain the excess Oil on a kitchen tissue and serve hot with Rice.

Notes:

• Washing and drying the Okra really good (Typically I do this part way in advance) sometime before using tends to reduce the sliminess a bit. In this recipe, Chickpea Flour also helps reduce it.
• The moisture created by the Salt in the marinated Okra pieces will help the Besan stick to them. If some Flour is left behind, please do discard them. This is to prevent the loose Flour from burning in hot Oil. (Believe me... burnt Flour does not taste good!!!)
• I never used shallow frying in this recipe and hence not so sure about the outcome.
• Deep frying should be done only in plenty of Oil. Otherwise the Okra pieces will reduce the heat of the Oil resulting in heavy absorption of Oil by them.
• As the Okra pieces are sliced thin, it will take only a few minutes for them to cook. So it is okay to fry these on high heat. Also high heat will reduce the absorption of Oil by Okra.
• This recipe is loosely adapted from a recipe by Mrs. K.M Mathew.

 



Make it, enjoy the deliciousness and 
serve it to your family with love…

Chicken in Roasted Cashew-Peanut Gravy

Recipe No: 272
I had already posted the vegetarian version of this recipe with Cauliflower. Now this is the non-vegetarian version of the same. The basic ingredients and the method of preparation are the same but the amount changes to suit the taste of Chicken.

Ingredients                                        Serves 6

• Chicken………………............….2 lb/900 grams (Cut into medium sized pieces, washed and drained)
• Oil…………………………………...3 Tablespoons
• Peanuts…………………………….1/3 Cup
• Cashew nuts………………….....1/3 Cup
• Onion Chopped finely………..2 Cups
• Ginger-Garlic paste……….….1 ½ Tablespoons
• Red Chilly powder………..…..2 Teaspoons
• Coriander Powder…………….4 Teaspoons
• Turmeric powder……….…….1/2 teaspoon
• Garam Masala Powder..…..1 Teaspoon
• Tomato chopped…………..….1 large
• Cream or milk….….…………..1/4 Cup
• Coriander leaves chopped...2 Tablespoons (optional)
• Salt to taste

Method of Preparation

1. Heat Oil in a pan on medium heat and fry the Peanuts and the Cashew nuts until golden brown.
2. Remove it from the Oil and when slightly cooled, grind it into a smooth paste using only just enough water. (Up to 1/2 cup will be good)
3. To the rest of the Oil in the pan, add chopped Onion together with Salt and saute till it starts to brown along the edges.
4. Add Ginger Garlic paste and continue sauteing till the raw smell is gone.
5. Adjust the heat to low and add Red Chilly powder, Coriander powder, Turmeric powder and Garam Masala powder; saute till the raw smell is gone for about a minute or two.
6. Add chopped Tomato and the ground Peanut-Cashew paste; saute till the Oil oozees out. (Do stir continuously.) This step is very important as it determines the taste of this dish. As we are not using too much of Oil, we will only be able to see small droplets of Oil  towards the sides of the mixture. (By this time all the Water from the Masala will be evaporated.)
7. Add 2 cups of water to dilute the gravy and add the Chicken pieces; mix well; close the pan and let it boil on high heat.
8. Once boiled, lower the heat to medium and continue cooking till the Chicken is cooked thoroughly; the level of the gravy is reduced and Oil starts to float on top of the curry for about 30 – 40 minutes.
9. Add Cream and Coriander leaves (if adding), mix well and let it start to boil along the edges. Add more Salt if needed.
10. Switch off the heat, close the pan and let it sit for 15 minutes before serving.

Notes:

• You can reduce the amount of Chicken in this recipe and add Cauliflower and Potatoes to fill that place.
• Since there are nuts in the gravy, chances are there it may stick to the bottom of the pan. So stir it now and then.

 






Make it, enjoy the deliciousness and 
serve it to your family with love…

Pavakka/ Bitter Guard/ Karela Fry

Recipe No: 271

Ingredients                               Serves 3

• Pavakka/ Karela……….250 grams (1 big/ 2 small)
• Onion sliced thin……….1/3 Cup
• Coconut sliced thin……1/4 Cup
• Green Chilly slit………..1-3
• Curry Leaves……………1 Sprig
• Salt………………………….1/3 – ½ Teaspoon
• Oil for deep frying

Method of Preparation

1. Wash and dry the Bitter Guard/ Pavakka. Cut it lengthwise into two; discard the seeds and the fibrous portions inside.
2. Slice them horizontally into very thin pieces. (Make it as thin as possible.)
3. Add Salt to the pieces and keep it aside for 10 minutes. By then some liquid will be oozing out of the Bitter Guard pieces. Squeeze the pieces as hard as possible and discard the juices.
4. Heat at least an inch of Oil in a deep pan until really hot.
5. Put the Bitter Guard pieces into the hot Oil and fry on high heat until half done.
6. Halfway through frying add sliced Onion, Coconut, Green Chilly and Curry Leaves.
7. When the Bitter Guard pieces, Onion and Coconut slices attain a golden brown color take them out with a slotted spoon after draining most of the Oil. Let the excess Oil drain on a paper towel.
8. Serve hot with cooked Rice.

Notes:

• Salt helps to pull the bitter liquid from the Bitter Guard and squeezing the liquid off  will reduce its bitterness. If you are planning to skip this procedure, please reduce the amount of Salt added.
• There will be a lot of splattering while frying if there is Water content in the Bitter Guard pieces.
• If you try to deep fry all the ingredients together in the first place, the Onion will burn before the Bitter Guard pieces are fried. So give the Bitter Guard a head start and add the rest of the ingredients half way through the frying.
• Don't overcrowd the pan while deep frying; this may result in the over absorption of Oil. Do let the Bitter Guard pieces immerse fully in the Oil to ensure even frying.

Make it, enjoy the deliciousness and
serve it to your family with love….