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

Prawns / Chemmeen Peera(Shrimps With Shredded Coconut)Kerala Style

Prawns is the most popular seafood in the world especially in Kerala.They are extremely good source of proteins and also contains high levels of vitamins that are essential for healthy skin,bones and teeth.

 
In Kerala, many variety of dishes are made with prawns,like prawns theeyal,prawns biryani,prawns cutlet.....options are endless.Meen peera can be prepared using small fish like anchovies(Netholi),prawns(Chemmeen)or occassionly using small sardines too!!! I had peera of seer fish(Ney meen)once and have heard people say that even tuna can be used.So basically what I learnt is that there is no hard and fast rule as to which fish to be used for Peera!!!

It's an authentic Kerala style dry dish with all spices,small onions,ginger,garlic,green chillies,curry leaves,shredded  coconut mixed with kudampuli and fish like prawns,kozhuva anchoives(Netholi) and sardines.If you are using big fish, it will be better if you de-bone the fish before preparing it.Fish peera tastes best when prepared in an earthen pot.
This is a very easy recipe-less time,less oil,less spice...

Ingredients:

1. Prawns/chemmeen-500gm,cleaned and deveined
2. Grated coconut-1cup
3. Small onions-15-20,sliced
4. Green chillies-3-5,minced
5. Ginger-1''piece,finely chopped
6. Garlic-3-5 small cloves,sliced
7. Curry leaves-2-3sprigs
8. Kudampuli(kokum)-3-4 medium sized pieces
9. Chilly powder-2tbsp(add according to your tolerance level)
10. Turmeric powder-1/4tsp
11. Mustard seeds-1/2tsp
12. Fenugreek seeds-1/4tsp
13. Coconut oil-as required
14. Salt to taste 

 Method:

1. Clean and wash prawns thoroughly.
2. Wash and soak the kudampuli in 1/2 cup of water for 10-15 minutes.
3. Combine prawns with  ginger,garlic,green chillies,small onions,curry leaves,kudampuli(and the water in which it was soaked),grated coconut,turmeric powder and chilly powder.
4. Heat coconut oil in an earthen pot.Splutter mustard seeds followed by fenugreek seeds.Add combined fish mixture along with salt and water to this.Don't add too much water because prawns has moisture content.
5. Cover and cook on medium-low heat,stirring occasionally to make sure the prawns doesn't stick to the bottom of the vessel.Open the lid and allow excess water to evaporate.
6. Cooking time will depend on the type of fish used.
7. Prawns need more cooking time.It takes around 15-20minutes.
8. Drizzle 1tbsp of coconut oil over the fish peera and stir.Remove from flame.Keep covered until ready to serve.

NOTES:

1. You can also cook prawns first with kokum,turmeric powder,salt in little water.
2. You can use few pieces of raw mangoes for sourness instead of kudampuli/kokum also. 
3. Any type of fish can be use for 'Peera'.But small fish like anchovies(Netholi-Uzuva)or sardines can also use for this Kerala style recipe.
4. Using coconut oil gives an authentic flavor and aroma to this dish,but you can use any type of cooking oil.
5. Adjust the spices according to your spice tolerance level. 

 

 Serve tasty 'Meen Peera' with warm Rice and Enjoy.....

Happy Cooking!!!

  

  

Prawns( Chemmeen) Roast / Varattiyathu

Ingredients:

1. Prawns or Shrimp-1/2kg
2. Shallots/small onion-15-20,thinly sliced
3. Green chillies-3-5,slit(As per your tolerance level)
4. Ginger-1''piece,finely chopped
5. Garlic-5-8 cloves,sliced    
6. Coconut slices(Thenga kothu)-1/2cup(optional)
7. Kudampuli/Gamboge-1 piece
8. Curry leaves-2-3sprigs
9. Chilly powder-1tsp
10. Coriander powder-1/2tbsp
11. Turmeric powder-a couple of pinches
12. Fennel seeds,crushed-1/2tsp
13. Pepper,crushed-1tsp
14. Cinnamon-1/2'' piece
15. Lemon juice-1tbsp
16. Salt to  taste
17. Coconut oil/cooking oil-as required

 

Method:

1. Grind and powder fennel seeds,pepper and cinnamon.
2. Peel,devein and wash the prawns thoroughly with salt and water.Drain off the water completely.
3. Marinate prawns with turmeric powder,salt,ground spices and few drops of lemon juice.Leave it in room temperature for around 30 minutes. 
4. Chop small onions,ginger and garlic.
5. Heat oil in a pan,add small onions and saute for few minutes. 
6. Add ginger,garlic,green chillies and saute until they turns lightly brown.
7. Add chilly powder,turmeric powder and coriander powder and stir for a minute till the ingredients are well blended and the spices are cooked through.
8. Now add the coconut slices,salt and curry leaves and combine well.
9. Add the marinated prawns to this and saute till everything is combined well.
10. Add kudampuli along with water to this.Mix well.
11. Cover and cook in medium heat until the prawns change colour and is almost cooked.
12. Open the lid,when the prawns are almost cooked.Roast them in low heat for around 5-10 minutes,stirring continuously. 
13. Sprinkle pepper powder and fennel seeds powder and adjust the salt also.
14. Add more curry leaves and sprinkle few drops of lemon juice.Mix well.Switch off heat.Drizzle 1tbsp of coconut oil and stir well.
15. Keep this dish for around 30minutes before serving.It enhances the flavour and taste.   

Tips:

1. Do not substitute small onions with big onions as it completely changes the taste of the dish.
2. Using coconut oil gives an authentic taste to the dish.
3. Do not overcook  or under cook the prawns as it causes indigestion.
4. Try to use kudampuli instead of tamarind as the taste is completely different and it's good for easy digestion too.   

 

Serve warm with Rice or Chapati(Indian bread).  

Happy Cooking!!!
 

Chemmeen/ Prawns Curry With Kudampuli (Kerala Style)

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!!!  

        

 

Beef Ularthiyathu / Beef Raoast Kerala Style

Beef Roast Kerala Style

Beef roast/spicy Kerala beef ularthiyathu is one of the popular dishes among Kerala Christians.It is a special dish of of kottayam,usually made as  a Sunday Special or for festive occasions.This is our favorite recipe too.Since the weather has been so ''nice" to have something hot and spicy we fed on this mouthwatering beef roast for 2 days and trust me it is always the best for the next day.

Here is the Recipe

Ingredients:

1. Beef-1kg(cut into cubes and washed)
2. Small onion/shallots-1cup,sliced 
3. Ginger-2''piece,crushed or finely chopped
4. Garlic-10-12 cloves,sliced
5. Coconut Slices-1/2 cup
6. Curry leaves-2-3 sprigs
7. Coriander powder-2 tbsp
8. Chilly powder-1tbsp
9. Turmeric powder-1/4tsp
10. Masala powder(Recipe follows)
11. Salt to taste
12. Coconut oil- as required     

To Make the Masala powder:

• 1tbsp fennel seeds
• 2 tbsp pepper
• 2''cinnamon sticks
• 3-5 cloves
• 2 cardamoms
• 1/2 star anise

Method:

• Grind and powder the spices mentioned in'' To make the masala powder".Keep half tsp masala powder aside.
• Make a marinade with the rest of the masala powder,turmeric,salt,chopped ginger and garlic,1tbsp of vinegar and apply it on the meat thoroughly by using your hands.
• Leave it in room temperature for  at least 30 minutes.   
•  pressure cook the marinated beef along with bite size pieces of coconut without adding water untill it cooks well.Check whether the beef is nicely cooked or If there is any water left,switch on the heat again and let the remaining water dry up.
• Heat oil in a heavy bottomed pan or a kadai,add sliced small onions saute for 5-10 minutes or till it becomes slightly brown,add chopped garlic and ginger.Saute well.
•  Now add curry leaves and combine well and saute until they turn pale in low flame.At this stage, add coriander,chilly and turmeric powders and stir continuously until the raw smell goes.Make sure that you don't burn your onions or spice powders.
• Now add the cooked beef to this and stir.
• Add half tbsp masala powder,kept aside earlier, and roast the beef, in low flame for 10-15 minutes or until it reaches that dark brown color in the picture.  
• Adjust the salt,add 1/2 tsp pepper powder and sprinkle some oil and stir continuously.
• Before turning off the heat,add a sprig of curry leaves;do not omit this as this really helps the dish to attain a wonderful aroma and fresh fragrance of the curry leaves.

  

  Beef Roast/Beef Ularthiyathu

Notes:

• Home made masala powder is a must.
• Addition of coconut oil is a must as it enhances the taste.So use coconut oil generously.
• Try to use small onions/shallots and please don't substitute with big onions.It will affect the taste.   

Serve warm along with Rice or Kallappam,Palappam(Laced Pancakes) or Chapati or Parotta(Indian flat bread).

Happy Cooking!!!