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

Banana Payasam / Ethapazham/Nenthra Pazham Pradhaman

 
Bananas are among the most widely consumed foods in the world.They are an excellent source of vitamin B6,soluble fiber andcontain moderate amounts of vitaminC,manganese and potassium.There are many varieties found in India,the most famous one in Kerala being the Ethapazham/Nendra pazham.

Any special event or celebration is an excuse to make payasam and there is nothing like Mom's bowl of steaming payasam for our birthdays.Today I am sharing a  delicious recipe of Kerala banana/ethappazham Payasam.  
 
Ingredients:

• Ripe bananas(ethapazham)-2,big
• Jaggery/sharkkara syrup-1 cup
• Coconut milk thin-1.5cups
• Coconut milk thin-1cup
• Ghee-2tbsp
• Cashew nuts-a handful
• Raisins-a handful
• Dry ginger powder-1tsp
• Cumin seeds roasted-1/4tsp(optional)
• Coconut pieces roasted in ghee-2tbsp 
• Cardamom powder-1/2tsp

Method:

• Place the bananas in a steamer and steam it until the bananas are well cooked.
• Remove the outer skin.Split it into two and de-seed them.Mash the bananas to a paste using a ladle or grind.
• Melt jaggery with 1/4cup water and remove the impurities by straining.Keep aside.
• In a heavy bottomed pan add mashed banana paste.Add jaggery syrup into this and cook them on a medium flame by stirring continuously.
• When they form thick,add ghee to it.Mix well.
• Add thin coconut milk.Boil till the mix is slightly thick.Stir and cook for few minutes.
• Now add thick coconut milk(first extract) along with cardamom powder and mix well.Do not allow it to boil.Switch of the heat.
• Sprinkle dry ginger and roasted cumin seeds powder. 
• Heat ghee in a pan,fry cashews,raisins and coconut pieces and pour this over the payasam and mix well.Let it rest for a couple of hours.The payasam turns thicker during this time.
• Yummy Banana payasam is ready.

 
NOTES:

• Use good ripe banana/ethapazham.If you don't get it,buy raw plantains and keep it in a container in which you keep rice.The plantains will turn very ripe within 2-3 days.
• After adding the jaggery syurp,check the level of sweetness  and add,if required.
• Ready made coconut milk or coconut powder mixed with water can also be use in this preparation.
  

Serve hot or chilled & Enjoy!!!

Happy Cooking!!!

 

Beans Mezhukkupuratti / Stir- Fried French Beans With Coconut Slices

 
Ingredients: 

1. French beans-1cup,1/2''pieces
2. Shallots/small onion-5-8,crushed
3. Garlic-1-2 cloves,crushed with a mortar and pestle
4. Green chillies-2,slit
5. Coconut slices-a handful(optional)
6. Red chilly flakes-2tsp 
7. Curry leaves-a sprig
8. Salt to taste
9. Coconut oil/cooking oil-as required

  Method:

1. Wash beans thoroughly in cold water and cut the edges.Chop it diagonally into 1/2'' pieces.
2. Heat oil in a frying pan,add the crushed small onion,garlic,green chillies,curry leaves and saute till it turns to lightly brown colour.
3. Add coconut slices and red chilly flakes and saute for few minutes.
4. Add the chopped beans and mix well.
5. Sprinkle water,cover and cook on low flame until the beans are cooked and all the water is absorbed.
6. Open the lid and stir fry for few minutes till it turns slightly brown colour.  

Serve with piping hot Rice and  Gooseberry Pickle.

Happy Cooking!!!

 

Lentils/Parippu Curry / Cooked Dal With Coconut (Kerala Style)

Parippu/dal/lentils curry is  a traditional dish of Kerala.It is also one of the main dishes of Onam and Vishu sadya/feast in Kerala.It goes well with all sorts of Kerala side dishes like thoran,mezukupuratti and also with pappad and pickle.

Lentils are part of almost every Indian cuisine - be it simple dal curry or sambar or chutney.Kerala sadya(traditional kerala banquet) is incomplete without lentils/dal/parippu curry.

Lentils help to reduce blood cholesterol since it contains high levels of soluble fiber.They are also a great source of foliate and magnesium which are big contributors of heart health.It contains highest levels of protein,which makes them a wonderful source of protein for vegetarians and vegans.They are also a good source of iron which transports oxygen throughout your body and is key to energy production and metabolism.Lentils stabilizes blood sugar levels also.So including lentils in your diet makes your family members healthy.

Here is the recipe for Kerala parippu/dal curry
 
Ingredients:

• Toor dal(yellow pigeon peas) or Chana dal -1cup
• Grated Coconut-1/2cup
• Green chillies-3-5
• Garlic-1clove
• Shallots/small onion-2-3
• Cumin seeds -1/4tsp 
• Turmeric powder-1/4tsp
• Mustard seeds-1/2tsp
• Dry red chillies-2(broken into two)
• Curry leaves-2 sprigs  
• Coconut oil-as required
• Ghee-1tbsp  
• Salt to taste

  Method:

• Cook dal/lentil in a pressure cooker by adding turmeric powder,salt and sufficient water into it.
• Mash it well by adding more water if necessary.
• Grind coconut,green chillies,garlic,cumin seeds,half of curry leaves with a little water to a smooth paste.
• Add the ground coconut mixture and some salt to the cooked dal along with turmeric powder and allow to boil in low heat .Simmer for few minutes.
• Add more water,if you like it to be in a thin consistency.
• Remove from heat.
• Heat oil/ghee in a small pan and add mustard seeds.When they pop up add chopped small onion,curry leaves and dried red chillies and saute till shallots turn golden brown colour.
• Pour this over the cooked dal/parippu and give it a gentle mix.

Notes:

• Roasted moong dal(split yellow lentils)/cheru payar parippu can also be used instead of toor dal or chana dal.
• You can use any cooking oil  instead of coconut oil and ghee. 
• Once the dal is mashed,stir frequently to prevent burning.  

 

  



 



  







Serve hot with Rice topped with a tsp of ghee and Pappad...

Happy Cooking!!!
 
 

Kerala Beef /Chicken/Mutton Cutlet- Kerala Style

 Meat Cutlet 

Cutlets are a very common food in Kerala kitchens-be it the chicken,beef or veg cutlets,every one enjoys this crispy snacks.These are the best appetizers for a party.They can be made in advance.There might not be a single christian house where this does not form a staple food.

I always thought that cutlets are very hard to prepare and time consuming.I never attempted to make these before marriage.I had a lot of experience in shaping and frying them well.But getting the texture correct and not having them fall apart on me while frying gives a lot of experience.
I make it quite often now...almost thrice a month.I am happy to share the recipe to my friends.

Ingredients:

• Beef/Chicken/Mutton-1/2kg(boneless,cut into medium sized cubes)
• Potato-2,large(boiled and smashed)
• Onion-1 large,finely chopped
• Ginger-1tbsp,minced
• Garlic-1/2tsp,minced
• Green chilly-7-8,cut into thin rounds(As per your tolerance level)
• Pepper-1tsp,crushed
• Garam masala-1tbsp
• Turmeric powder-a couple of pinches 
• Curry leaves-1-2sprigs,finely chopped
• Coriander leaves-1tbsp,finely chopped  
• Lemon juice-1/2tsp
• Egg-1
• Bread crumbs or powdered rusk-as required
• Salt to taste 
• Oil-as required 

Method:

1. Clean the meat thoroughly and chop it into medium large pieces.
2. Cook the meat(in pressure cooker) with turmeric powder,half tsp pepper powder and salt till it turns tender.Evaporate excess water and allow to cool. 
3. After cooling down mince the meat and keep it aside.Boil the potatoes,peel the skin and mash well.  
4. Heat oil in a large pan,add chopped onion and sprinkle salt,saute till it turns soft and translucent.
5. Add  chopped ginger,garlic,green chillies and curry leaves, stir for few minutes or until the raw smell goes off.
6. Now add garam masala and crushed pepper stir for few minutes.
7. Add minced meat,stir for few minutes and add mashed potatoes and stir the mixture for few minutes or until all the water content evaporates.
8. Now add chopped coriander leaves and lemon juice and adjust salt and seasoning.switch off heat.
9. Make small lemon size balls out of this mixture and shape them into round or oval shapes patting gently with a flat side of the knife from all sides of the meat balls,until all the cracks that form in between are sealed. 
10. Dip each cutlet into lightly beaten egg and roll it in bread crumbs.Tap off extra bread crumbs.Do this one by one.
11. You can keep this in the freezer for a long time.Divide the cutlets in batches,one batch equal to how many you would need for once.Freeze.Remove from freezer.There is no need to defrost.
12. Deep fry the cutlets in low-medium heat until they turn brown as in the picture.

Meat Cutlet Kerala Style

  

Serve warm with ketchup,mint chutney or challas.....

To make Challas,chop some big onions and add vinegar and sprinkle with some salt.Mix it with your fingers and keep it for at least 10 minutes and serve.

Happy Cooking!!!
  

Fish / Meen Mappas(Kerala Style)

This is my 50th Post.I can't believe.....I am thankful to all my blog readers for reaching such a milestone within a short span of time.Thank you all.....

Fish Mappas is a popular side dish in Kerala and this traditional dish has a rich creamy texture.This is a Syrian christian delicacy,also known as Kottayam style fish/meen mappas.

Mappas is a coconut based curry made with fish,coconut milk,kudumpuli,spices and tomatoes.Fishes like Pearl spot(karimeen), king fish,butter fish(moda),pomfret(avoli),
and tilapia are most suitable for mappas.You can try this recipe with any fish fillets also.

I got this recipe from my Mom.I have fond memories of my late grandmother making this dish for us.She was a fabulous home maker. Most of her dishes were very delicious.My Mom was from a village in Kerala named Kumarakom which is labeled as a famous tourist destination,where Kumarakom bird sanctuary is situated.The largest fresh water Lake Vembanadu Lake is in Kumarakom which is now famous for a variety of Houseboats.

Here is the recipe for Fish Mappas
Ingredients:

1. Fish-500gm,cut into medium pieces
2. Shallots/small onions-1/2cup,sliced
3. Green chilly-3-5,slit(adjust as per your taste)
4. Ginger-1''piece,thinly sliced
5. Garlic-2 cloves,sliced
6. Fennel seeds-1/4 tsp,crushed
7. Cinnamon-a small piece
8. Cloves-2-3 no
9. Thin coconut milk-1cup
10. Thick coconut milk-1/2 cup
11. Kokum/kudampuli-2 pieces
12. Coriander powder-1/2tsp
13. Chilly powder-1/4tsp  
14. Turmeric powder-1/4tsp 
15. Lemon juice-few drops
16. Salt to taste 
17. Oil-as required

Method:

1. Wash the fish pieces with water, salt and lemon juice.Drain out water completely.Make slits on both sides of cleaned fish pieces to absorb the spices of marinade.
2. Make a marinade with chilly powder,turmeric powder,salt and half of coriander powder.Keep aside for 30 minutes. 
3. Shallow fry the marinated fish pieces at low-medium heat.Make sure that it is half cooked only.
4. Heat coconut oil in an earthenware/pan and swirl the cooking vessel to coat the entire cooking area of pan.
5. Now add thinly sliced small onions and saute till the onion becomes soft.Add green chillies,ginger,garlic and curry leaves till everything is cooked soft and translucent and add crushed cinnamon.
6. Sprinkle turmeric powder followed by coriander powder and fennel seeds powder stir for few seconds.cook till it becomes soft.
7. Now add thin coconut milk along with kokum/kudampuli pieces.When it boils,add fried fish pieces and salt.Cover and cook in a low- medium heat.Swirl the pan gently and let it simmer for 5-10minutes.
8. Now add thick coconut milk to the pan.Do a taste test,adjust  the salt.When it is about to boil,turn off the flame.Let it rest for 30 minutes before serving.It helps the fish pieces to absorb the flavors.  
   

Serve hot with Bread,Palappam,Kallappam,Chapati or Rice..... 
   
Happy Cooking!!!