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!!!
 

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!!!