Lemon Pickle / Naranga Achar Kerala Style

Pickle is a traditional condiment used with Indian meals.Pickle is pronounced as Achar/ "uppilittathu" in Kerala.
Home made Pickle always taste good than store bought one.

Today I am sharing a Pickle recipe.I love making pickles and lemon pickle tops the most made pickle in my kitchen.Its quite a lengthy process to make,but it is worth all the effort and it's taste is much more authentic. Usually I do not make large quantities.If it can be preserved in a ceramic jar(Bharani) or in a glass jar,it can be kept for years.

There are multiple ways to prepare lemon pickles.But this recipe helps you to make the pickle without any bitterness and here is recipe I used given to make mouth watering tangy Traditional lemon pickle.Do try this recipe and let me know how you like it....

Lemon Pickle

Lemon Pickle/Naranga Achar Recipe

Preparation Time: 20 minutes +7 days

 INGREDIENTS

1. Lemon /Cheru Naranga-7-10 nos(medium size)
2. Ginger-1 tsp(chopped)
3. Garlic-10 cloves(cut lengthwise)
4. Mustard seeds-1/2 tsp
5. Fenugreek seed-1/2tsp  powder
6. Gingely oil/Nallenna-2-3 tbsp
7. Chilly powder-3-4 tbsp
8. Turmeric powder-1/4tsp
9. Asafoetida powder/kayam-1/2tsp
10. Sugar-1/2 tsp(optional)
11. Vinegar-1 tsp or as required
12. Curry leaves- 1 sprig
13. Salt - as required

Lemon pickle prepared using an Earthen ware

METHOD:

1. Clean,Wash lemon/Lime thoroughly and pat dry.Steam it in a steamer or an Idli vessel .Once steam comes, simmer it for about 5-8 minutes.Do not let the lime crack.
2. Remove from the fire and take out the lemon from the steamer.Let it cool and wipe it with a kitchen towel.Cut the lemon into quarters.
3. Add salt to the lime pieces and mix it well.Keep aside for minimum 1 hr.
4. Heat Gingely oil/ oil in an Earthenware pot or in a pan.Add mustard seed,when it starts spluttering add the curry leaves.Saute for 30 seconds.Add ginger and garlic slices into it and saute until it turns to light brown color.
5. Simmer the flame and add chilly powder,turmeric,asafoetida powder,fenu greek seed powder and saute for couple of seconds.Remember to keep the flame on the lowest level.
6. If you want pickle to be little gravy then add reserved liquid from the lemon if any or add  1/4 cup water along with the vinegar.Bring it to a boil,when the gravy becomes thick and switch off the heat. 
7. You can add 1/2 tsp sugar to neutralize the taste.
8. Add  the salted lemon pieces and mix well.Adjust the salt.
9. Now in another pan dry roast 1/2 tsp mustard seeds and 1/2 fenugreek seed Powder them and sprinkle on top of the lemon pickle. This is a tip to get that authentic Kerala flavor.
10. Leave it in the pan for 2-3 hours.
11. Transfer it in an air tight glass jar or in a ceramic jar(Bharani) and  heat 2tbsp  gingely oil and allow it to cool and then pour the oil  on the  top of the pickle.This will prevent 'fungus'.Keep it in a room temperature for a weeks for a flavour to set in and then refrigerated it for further use.
12. Traditional Kerala Style Lemon pickle/Naranga Achar is ready.Start using this pickle after one week.

Lemon Pickle

NOTES:

• Do not use wet spoon which adds moisture and very easily get "fungus" and that spoils the whole pickle.Even while serving the pickle,make sure the spoon you put in this container is very dry.
• Avoid using steel container for storing.store in  a dry ceramic jar or in an air tight glass bottle.Please note to clean the bottle and caps which you are planning to store for lime pickle with hot water and wipe and dry well without any water content.
• Use lemon that has lots of juice.
• Any type of pickle should taste salty when it is prepared.The salt gets absorbed by the pieces as time passes. if the pickle taste less salt when it prepared,it gets spoiled soon.
• Using Sesame oil increase the shelf life of the pickle and gives a special flavor to the pickle.

Serve and Enjoy with anything as you wish! Pairs well with Biryani,Curd Rice,Ghee Rice and Mint Rice.....

Happy Cooking!!!

LOTUS

Drumstick Leaves/Muringayila Thoran Cooked with Coconut

Today I sharing a simple and delicious recipe of drumstick leaves/muringayila thoran/stir-fry with coconut.We all know drumstick leaves are highly nutritious,being a significant source of vitaminC,calcium,iron and phosphorus.
                         Back home in Kerala drumstick tree in the backyard of a house is a very common sight.We too had one in the house ,so this is a regular visitor in our table at least once a week.But after coming to Dubai,I always kept thinking that it was something I can eat only in India.

Drumstick Leaves Thoran

Here goes the recipe:

INGREDIENTS:

1. Drumstick leaves/muringayila-3cups
2. Grated coconut-1/2cup
3. Greenchilly-3nos
4. Shallots/small onion-3-5nos
5. Turmeric powder-a couple of pinches
6. Mustard seeds-1/4tsp
7. Salt to taste
8. Cooking oil-1tbsp

Drumstick Leaves with stem

         

                   Drumstick Leaves without stem

METHOD:

• Remove the drumstick leaves from the stem. Wash thoroughly.Don't immerse it in water for along time.
• Drain it well by keeping the leaves in a colander.
• Grind coconut coarsely with green  chillies,shallots and turmeric.
• Heat oil in a pan and add mustard seeds.When they pop,add drumstick leaves.
• Allow the water to evaporate by keeping the flame high.Stir well.Add coarsely ground coconut mixture to this.Add salt.
• Stir well until it cooks well.Make sure that it does not stick to the bottom of the pan.
• Keep the flame in medium to low and stir well till it becomes dry.

Serve warm with piping rice and moru curry/pulissery......Enjoy the dish....

Happy Cooking!!!

LOTUS

Spinach/Palak Cutlet Kerala Style

Today I am sharing a healthy and delicious starter recipe spinach/ palak/cheera cutlet.This recipe which is so easy to prepare and full on with the goodness of spinach.This is made from spinach and potatoes.It is nutritious as well as delicious.

My mom usually prepare these cutlets as an evening snack and serve with some ketchup or chutney.

Usually cutlets are dipped in beaten egg and roll it on breadcrumbs and deep fried.We can prepare these by shallow frying also.
My mom made these cutlet for me.I actually prepare meat cutlets  frequently which is more time consuming while these spinach cutlets  are very easy to prepare.we can feed these to kids also by reducing the spices.

Here goes the the recipe...just try it out.....

INGREDIENTS:

• Spinach leaves/palak -1small  bunch(cleaned, finely chopped)
• Potato/aloo-3 large(boiled, peeled, mashed)
• Onion-1 medium, finely chopped
• Green chilly-3, finely chopped
• Ginger-1tsp minced
• Garlic-2-3cloves, minced
• Turmeric powder-1/4 tsp
• Garam Masala-1/2 tsp
• Black pepper(crushed)-1tsp
• Breadcrumbs-1/2cup
• Egg-1
• Salt -as per taste
• Oil-to deep fry /shallow fry

METHOD:

• Boil the potatoes, peel the skin and mash it.Keep it aside. 
• Wash spinach leaves well and let it dry thoroughly. Chop them finely. 
• Heat 2tsp oil in a pan and add the minced ginger, garlic and green chillies. Saute for a  minute.
• Then add onion, saute till it becomes light brown.
• Add turmeric powder, garam masala, crushed black pepper and saute for a while.
• Add chopped spinach. Once the spinach has wilted and is semi- cooked (about2-3minutes), add mashed potato to this.Add salt.Mix it well.
• There should be no water in this mixture. 
• Make equal sized balls and roll them into oval or round shape by pressing it with your fingers. 
• Dip each cutlet into lightly beaten egg and roll it in breadcrumbs. Do this one by one.
• Heat oil in a heavy bottomed pan.Once oil becomes hot, drop the cutlets slowly into the oil.Fry it in a medium flame until it turns golden brown as shown in the picture. 

NOTES:

1.  Make sure that potato is fully cooked before mashing them.
2. Adding spinach can be replaced with your favorite green (methi/coriander) or vegetable(carrot/beans/peas).
3. You can also use a cornflour dip and roll it on breadcrumbs and fry them.
4. You can also do shallow fry instead of deep fry. 

Serve hot with tomato ketchup, Challas or with Coconut mint chutney and Enjoy this delicious starter.....

Happy Cooking! !!!

LOTUS

Crab Curry/Njandu Curry Kerala Style

Crab Curry Kerala Style

Crab curry is considered as a delicacy in many parts of the world and is often consumed as a main course.There are many known varieties of crabs.The crabs which are delicious to eat are blue crabs, dungeness crab, king crabs.Dungeness crabs are large crabs with pink juicy meat while king crabs are extremely large in size.

Crab cakes are one of the favourite dishes among seafood lovers in America.On India mud crabs are popular because of its size,meat quality and export potential.Mud crab is locally called 'Njandu" in Kerala and Tamilnadu.

Crab meat is rich in minerals such as calcium, zinc, iron and phosphorus.It has low carbohydrate and low levels of fat.
This recipe is very basic and fast to prepare dish where the crab is cooked in a delicious masala and spices.Do try this recipe and enjoy its taste and flavors. 

Here goes the recipe :

INGREDIENTS:

• Crab cleaned-3 nos (medium sized)
• Onion-2nos, sliced
• Green chilly-3-4, slit lengthwise
• Ginger-1inch piece, finely chopped
• Garlic-3-4 cloves, sliced
• Kudampuli-1 piece
• Tomato-1no
• Curry leaves-2-3sprigs
• Turmeric powder-couple of pinches
• Chilly powder-2tsp
• Coriander powder-1tbsp
• Garam masala-1/2tsp
• Oil-2-3tbsp
• Salt to taste
  

Method:

• Clean the crabs well and allow it to drain.
• Marinate with salt and turmeric powder. Keep aside for 15-30 minutes. 
• Heat oil in a heavy bottomed pan.
  Add sliced onion and cook till the onions turned light brown.
• Add chopped/crushed ginger and garlic.Cook for few minutes.Add green chilies and saute. 
• Add chilly powder, coriander powder , turmeric and saute till the raw smell goes off.Add sliced tomatoes, curry leaves and salt.Cook till the tomatoes become soft and oil starts appearing.Add kudampuli and cleaned crabs.Mix well.Cook for 3-4 minutes. Add 1 cup water to this.Add garam masala also.Cover and cook on a low flame.Check salt, if needed add more.Cook till the crabs is done and the gravy is almost dried.
• Remove from fire.

Serve hot along with plain rice, chapati, paratha or palappam and Enjoy the dish.....

Happy Cooking!!!

LOTUS

Chakka /Jackfruit Puzhukku/ Vevichathu

Jackfruit tree is widely cultivated and popular food item in tropical regions of India, Nepal, SriLanka, Thailand, Malasia, Cambodia,Indonesia, Vietnam etc.It is also found across Africa.Jackfruit is a fruit largely available in Kerala. It is also called as chakka in Malayalam. 
Unripe Jackfruit is cooked as a vegetable. Chakka Puzhukku is one way of preparing unripe jackfruit. Its seeds are also using in cooking. 

Chakka Puzhukku is a mushy preparation with overcooked uunripe  chakka mixed with ground coconut spiced mixtures. It is usually served as a sidedish for lunch but it is a tasty combo when served with kanji (rice soup) for dinner.
This Chakka Puzhukku is my moms special which we had during our holidays. 

Here goes the recipe

Ingredients:

• Unripe jackfruit chopped-5cup
• Grated coconut-2cup
• Green chilly or birds eye chilly-5-7
• Garlic-5 cloves
• Small onion-3no
• Cumin seeds-1/2tsp
• Curry leaves-2-3 sprigs
• Mustard seeds-1/2tsp
• Coconut oil-as required
• Salt to taste
• Water-as required

Method:

• Cut the jackfruit into 2 equal half.Remove the jackfruit bulbs and clean them by removing its seeds.cut it into small pieces. 
• Boil the chopped jackfruit pieces with enough water, few curry leaves and salt.Cover and cook until done, stirring in between. 
• Grind the grated coconut with green chillies, garlic, cumin seeds, small onion and turmeric powder to a coarse mixture without adding water and keep aside.
• Add the coarsely ground coconut mixture to the cooked jackfruit/chakka.Mix everything well.Add salt as required and cook in a medium heat for a minute or two, stirring  occasionally. Gently mix everything together and let it sit in low heat for few minutes. Do a taste- test, adjust the salt and turn off the stove.
• In a shallow pan, heat coconut oil, splutter mustard seeds and saute few curry leaves for few seconds. 
• Pour it over the cooked jackfruit coconut mixture.
• Serve hot and Enjoy the dish!!!!!
  

Happy Cooking !!!!!
LOTUS

Wheat Flour Ada /Godhumai Adai/Wheat Ottada

Ada is a traditional Kerala recipe and we usually serve this as a snack.It is made of coconut and grated jaggery,which is layered inside the wheatflour paste.Later the paste is folded with banana leaf.It can be made in wheat and rice flour.My mom makes with atta/wheat flour and she fills it with coconut and jaggery and it is pretty easy to make.  

 Here is the recipe for wheat flour ada/ottada.....

Ingredients:

• Wheat Flour/Atta-2cup
• Jaggery/sharkkara/vellam(grated)-2/3cup(Adjust the sweetness)
• Coconut(grated)-1/2 cup
• Water-as required
• Salt -a pinch
• Banana leaves-without central strip

Method:  

• Mix the atta flour and salt.Add enough water and keep combining until you get a sticky,slightly elastic,loose dough .It should neither be watery nor hard like for chapathis.But make sure you don't go to either extreme and not to knead too much.
• Add the grated jaggery to the grated coconut and combine with finger tips.
• Take a clean rectangular banana leaf.Scoop out a portion of the dough.Spread  it with your fingers on a banana leaf.Dip your fingers in water and try to spread it.
• Put some coconut jaggery mix and spread it on the ada.
• Fold the banana leaf in half carefully.
• Heat a flat pan/tava.Toast the ada on both the sides  till the banana leaf turns brown and the ada detaches from the leaf.Toast till the golden brown spot appears on the  ada.

NOTES:

• We can use parchment paper instead of banana leaves to make this dish.
• Spread the dough on a rectangular banana leaf as thin as possible.

Serve hot & Enjoy........

Happy Cooking!!!

LOTUS  

Kakka Erachi Ularthiyathu / Clams Roast With Coconut

Today I am sharing my mom's recipe of kakka erachi ularthiyathu with grated coconut/Kerala clams stir fry.This is something really really delicious.She is really an expert in nadan cooking. This is Kumarakom special "Kakka Erachi Ularthiyathu".

Here goes the recipe....just try it out..

Clams Roast/ Kakka Erachi  Ularthiyathu/

Ingredients:

• Kakka Erachi / Clams-1/2kg
• Grated coconut-1/4cup
• Dry red chilly-7-9
• Garlic-6-7cloves
• Turmeric powder-a couple pf pinches
• Coriander powder-2tsp
• Black peppercorns (crushed)-2tbs
• Curry leaves-2sprigs
• Salt to taste
• Coconut Oil-2tbsp
• Water-as required
  
  
  
  
  

Method:

• Wash and rinse clams thoroughly three to four times so that there will not be traces of dirt and sand.Finally squeeze the clams to remove water.
• In a heavy bottomed pan, boil 5-7 cups of water and add clams to it.Let it boil on a medium flame for 15-20 minutes. 
• Drain and rinse the boiled clams in cold water and drain it well.Keep aside.
• Coarsely grind dry red chillies, garlic and grated coconut in a mixie or food processor.
• Heat oil in a pan and add coriander powder, turmeric powder and curry leaves.Add the cooked kakka erachi/ clam meat to this
• Add coarsely grind coconut mix to this.Add salt and combine well.
• Add crushed pepper to this.Mix well and cook covered on a low heat for 5minutes.
• After 5 minutes open the lid and stir fry for 15-20 minutes on a low flame.
• Add 1 tsp crushed pepper again and add some more curry leaves to it.

Drizzle oil on top of this and saute till it turns dry and brown.

 NOTES:

• Do not squeeze out the inner part of the clam meat.
• Add coconut oil as needed and saute in between to make the mix dry.
• Do not use ginger and garam masala for this recipe.

Serve warm along with Rice,Chapathi,Palappam &Enjoy. ....
Happy Cooking!!!
LOTUS

Erachi Puttu (Steamed Rice Flour Cakes Layered With Minced Meat Mixture)

Puttu is a traditional healthy breakfast of Kerala.This can be made with rice,wheat,ragi flour etc.Today I am sharing the recipe of Puttu/steamed rice flour cakes with minced meat mixture and fresh coconut scrapings.This is a very tasty dish and can be easily prepared.The accompaniments to puttu vary from black chickpeas to ripe bananas or steamed ripe plaintains ,spicy meat curry or fish curry.Erachi Puttu is another variety.Hope you all will enjoy this breakfast dish.

Here is the recipe for Erachi Puttu ...                                                                                                                                  

                                                                                                                              

Ingredients For Puttu:

• Rice flour-2 cups(here I used chemba rice puttu flour)
• Grated coconut-3/4cup for layering
• Warm water-1/2cup(depending on the quality of rice flour)
• Salt-1/2tsp

Method To Make Puttu Mixture:

• Mix salt in required amount of warm water.
• Sprinkle this water slowly over the roasted rice flour and mix well using your fingers till the flour turns soft and wet.
• Do not use too much water.Make it almost like crumbs.
• When you take a handful of the wet flour and make a fist with it and if it holds together and then breaks when you open the fingers,then you have reached the right consistency.
• Keep aside this mix for 10-20minutes to get soft puttu.

Ingredients For Meat Mixture:

• Beef/chicken-100 gm
• Onion-1,finely chopped
• Ginger-1/2''piece,minced
• Garlic-3-4 pods,minced
• Green chilly-2,minced
• Coriander power-1tsp
• Turmeric powder-a pinch
• Gram masala-1tsp
• Fennel seeds/periumjeerakam-1/2tsp
• Coriander leaves-1tbsp,chopped(optional)
• Salt to taste
• Oil-as required

Method For Meat Masala:

• Cook boneless meat with salt,turmeric powder and pepper powder. Cool it and mince it.Keep aside.
• Heat oil in a pan,add chopped onions and saute till it turns translucent.
• Add ginger,garlic,green chillies and saute it for few minutes.Add salt and stir well.
• Now add coriander powder,pepper powder,crushed fennel seeds and garam masala and stir well until the raw smell disappears.
• Add the cooked minced meat to this and stir-fry for few minutes until the ingredients are well combined.Adjust the salt.
• Add chopped coriander leaves to this and stir well.
• Sprinkle 1/4tsp garam masala and stir well.Switch off the heat.
• Allow it to cool down in room temperature. 

Directions for final assembling of Puttu and Meat mixture:

• Use puttu kudam(pot) or pressure cooker with puttu maker.
• Fill the water in puttu kudam or pressure cooker.Allow to boil.
• Meanwhile put a layer of grated coconut(around 2tbsp)into the puttu maker first.Then put meat mixture as the second layer.Then add two handful of puttu flour.
• Repeat the process till the puttu maker is filled.
• Cover the puttu maker with the lid and place it on the puttu pot/pressure cooker nozzle.
• Steam it on a high -medium flame for 5-8minutes.Once it is done,transfer it to a plate without breaking it.

NOTES:

• You may use any type of puttu flour(raw rice or chemba rice flour)for making Puttu.
• Adding tomatoes to the meat mixture will prevent the steam to comes out.So avoid tomatoes.
• While making the puttu mixture,add  water slowly to the flour.
• Keep aside the prepared flour for around 15 minutes to get the soft puttu.  

  

Serve hot/warm with curry of your choice or without curry also.

Happy Cooking!!!

 

Mutton Curry - Kerala Style

Today I am sharing my mom's Kerala mutton curry recipe. Kerala mutton curry is our all time favorite.This is a simple mutton curry but yet very delicious.I hope you will enjoy this side dish with any kind of rice preparations or chapati, palappam,paratha etc.....

Try out this recipe if you want to relish the taste of Kerala food.This will definitely bring you the nostalgic memories of home cooked food.
Ingredients:

• Mutton-1kg,cut into medium size pieces
• Turmeric powder-1/4tsp
• Black Pepper-1tsp,freshly crushed
• Vinegar-2tsp(10ml)
• Small onion/shallots-20-25,sliced
• Big Onion-1,small chopped finely
• Ginger-1tbsp,minced (2'' size)
• Garlic-1tbsp,minced 
• Green Chillies-2,slit
• Chilli powder-1.5tbsp
• Coriander powder-1tbsp
• Bay leaves-1
• Cinnamon-a small piece(1/2'' piece)
• Cardamom-3
• Cloves-5
• Garam masala-1tsp
• Tomatoes chopped-2,medium size
• Curry leaves-2 sprigs 
• Salt to taste
• Oil-as required

 Method:

• Wash mutton pieces and drain it well.Marinate meat with turmeric powder,crushed pepper,vinegar,1/2tbsp ginger,1/2tbsp garlic,1/2tbsp garam masala,half of the chilly and coriander powders,chopped big onion and salt.Keep aside for about 30 minutes to 1 hour.
• Cook  the marinated mutton pieces with 1 cup water in a pressure cooker or slow cooking method until the meat is cooked well. 
• Heat oil in a pan.Add bay leaf,cinnamon,cloves and cardamoms and saute for few seconds.Add thinly sliced small onions and saute in a low flame until it turns translucent.Now add green chillies, and 1/2tbsp ginger and garlic to this.
• Tear off half of the curry leaves and add to this.Saute it well for few minutes.Add half of the chilly and coriander powders to this and stir well till the raw smell goes off.
• Add chopped tomatoes to this and stir fry for few minutes,until the tomatoes are cooked well.   
• Now add the cooked meat along with gravy and stir well and bring it to boil.Now add the freshly crushed garam masala powder and mix well.
• Reduce the flame and allow it cook till the gravy starts to thicken a bit.Adjust the salt.Just before turning off the heat,add some more curry leaves and sprinkle a pinch of garam masala powder.
• Switch off the heat when the gravy is thick enough.
• Let it rest for 30 minutes before serving as it takes time for all the spices and masalas to mix together.

 NOTES:

1. I recommend to cook the mutton pieces slowly with covered for nearly 1hour.Keep stirring it occasionally and replace the lid.

 Serve warm with Ghee rice,plain rice,chapati,paratha or Kallappam(Laced Pancakes).  

Happy Cooking!!!