MEAN PULIYELA CHUTTATHU / FISH ROAST IN TAMARIND LEAF PASTE

Mean Puliyela Chuttathu / Fish Roast in Tamarind Leaf Paste

 

Prep Time : 15 min 
Cook Time : 30 to 40 min
Course : Side Dish


Summary:
 

Frankly telling you, I never heard such a fish recipe before my marriage and I never tasted it. Suja my wife is from Muvattupuzha, Ernakulam District is Familiar with it. She said to me that from childhood onwards her mother made such recipe. I think Malabar area of Kerala people may not be familiar with it or totally unknown ( I belongs to Palakkad District ). Iam not sure  how many people heard about this particular recipe. I hope this is a special recipe of  Ernakulam, Iddukki Districts of Kerala(INDIA).Kindly let me know if you know more about this recipe. It is a spicy and sour taste recipe.you may never tasted in life.This recipe to be had with rice and it has a special green colour. It is an easy recipe and I request you to  try this very very different recipe. You can use any fresh or dry fish.According to my wife, Dry Ayala/ Indian Mackerel is more tasted than any other Fish. Here I prefer fresh Koshuva/ Natholi/ Anchovies. In my previous post  KOZHUVA FRY, I mentioned about the Healthy benefit of this fish. In my opinion Koshuva Puliyela Chuttathu is a good healthy food without more oil. Her is the recipe, You try it and enjoy. 
  
  
  
Ingredients:
  
  
Kozhuva/Natholi/Anchovies ----250gm   (Fresh Fish)
Fresh Tender Tamarind Leafes--3Cups (Imli ka Patha/Puliyela)
Coconut Grated--------------------1Cup
Cumin Seeds------------------------1/2tsp (Zira/Jeerakam)
Shallot------------------------------3nos (Chotta Piaz/Cheriya Ulli)
Kanthari Mulaku------------------15 nos(A small type of Chilli. It is a common plant in every house hold of Kerala.It is hoter than normal chilli. If it is not available You can use Green Chilli...7 nos)
Ginger-------------------------------2 Inch Length
Turmeric Powder------------------1/4 tsp
Coconut Oil-------------------------2 tsp
Salt to Taste
Plantain Leafe/Banana Leaf/Khela Ka Patha.


  
Directions:
  
  
1. Grind well Tamarind Leaf.
   
  
  
2. Grind well grated coconut,Cumin seeds,Shallot,Ginger,Kanthari Mulaku OR Green chillies,Salt without adding water to a smooth paste.
  
                

KANTHARI MULAKU

  
  
  
3. Put this paste with salt on the fish and set aside.
  
  
  
4. Take a piece of Plantain Leaf, put the mixture on it and flatten. Take another piece of Plantain Leaf and cover it.
   

  

4. Heat a earthen Clay pot (If possible ) OR heat a frying pan, put two pieces of Plantain Leaf in the pot/pan, keep this mixture on it for 15 t0 20 minutes in a low flame  and then turn it to the other side so that both side also cooked well and keep for another 15 to 20 minutes. Remove the cover and add the coconut oil over it for good flavour. Now Kerala Tradational Mean Puliyela Chuttathu/Fish Roast In Tamarind Leafe Paste is ready.
  
  

  
  
  
Tips:

* DRy fish, Ayala/Mackerel is much tastier than fresh fish.
* Earthen Clay Pot is good for it's cooking.
* Fish must be cut into small pieces. In this I put the small fish without cutting.
* If you use earthen clay pot, heat it in high flame, When it hot then ruduce the flame.  

SPICY CHINESE CHICKEN CURRY KERALA STYLE

 

SPICY CHINESE CHICKEN CURRY KERALA STYLE

Prep Time          : 15 Minutes
Cook Time         : 45 Minutes

Course                : Side Dish
Yield                    : 4 to 6  
  
  
  
Summary:

Today I have decided to post Spicy Chinese Chicken Curry Kerala Style, Which I got an idea from   a cookery show in Tv. As the name shows This recipe won't fit under the Tradational Chinese Chicken. I don't know Whether Authentic Chinese Chicken recipe altered and making it in Kerala style ( My Style ) is a good idea?!. Anyway this is something that I used to make whenever I get a chance with my sisters kids. It is a fantastic food and easy to make too. In this I have used green chillies, coriander powder,tomato,red chilli powder,Turmeric powder etc..Which may don't use normally. So it is a total mixed stuff. Made this about a few times and now it is one of my favourite recipe.I hope you will also like it and you must try it. Cheers.

  
  

  
  
  
Ingredients:
  
                                         Part- 1
  
Skinless Chicken                       500 gm 
Ginger-Garlic paste                   2 tbsp
Turmeric Powder                        1/2 tsp
Pepper Powder                            2 tsp
Red Chilli Powder                       1 tsp
Beaten Eggs                                2 nos
Corn Flower                                 3 to 4 tbsp
Salt to taste.
  
  
                                        Part- 2
  
Onion                                            3 nos (Medium size, Sliced lengthwise)
Ginger-Garlic Paste                     1 tbsp
Ginger-Garlic                               1 tsp ( Cut into very small pieces )
Tomato                                         3 nos
Pineapple                                     5 to 6 tbsp ( Finely Chopped )
Sugar                                           1 or 2 tsp
Green Chillies                             3 nos ( Just cut length wise )
Capsicum                                    3 nos ( Chopped )
Tomato Sause                            5 tbsp OR adjust according to you.
Chilli Sause                                4 tbsp OR adjust according to your spicy level.
Soya Sause                                4 tsp
Coriander Powder                      1 tsp
Pepper powder                           2 tsp
Coconut Oil /Any Oil
Salt to taste.
  

Directions:
  
  
1. Clean the chicken, cut into pieces.
2. Combine 1st parts ingredients in a bowl. Add chicken and stir until well coated. Marinate for 30 minutes.
   
  

  

3. Heat oil in a pan and fry the marinated chicken and set aside.

FRY CHICKEN

  

4. Heat a pan with 2 tsp sugar. When it become dark brown, Add chopped onion and 1 tsp oil, stir  for 2 minutes. Set aside.
5. Heat the same pan with 1 tsp oil, Add ginger-garlic pieces and paste stir a few seconds, Add 2 tsp pepper powder, 3 nos green chilli, 1 tsp coriander powder, 3 nos chopped capsicum, 3 nos chopped tomato and 5 tbsp chopped pineapple. Saute for two minutes. Add fried onion and Add 2 glass (medium) boiled water. Stir well for 2 minutes. Add 5 tbsp tomato sauce,4 tbsp soy sauce,4 tbsp chilli sauce.

TOMATO SAUSE,CHILLI SAUSE,SOY SAUSE

  
  
6. Add fried chicken and allow to boil for  2 to 3 minutes and finish the cooking. Now Spicy Chinese Chicken Curry Kerala Style is ready.  
* Serve with steamed rice, fry rice, chappati / rotti.  

Tips:

* You can add 1 glass of water instead  of  2 glass-As your taste.
* At end of the dish it is always seen thick enough.  

KOZHUVA FRY / OZHUKA FRY / NATHOLI FRY / PODI MEAN FRY / INDIAN ANCHOVY FRY KERALA STYLE

KOZHUVA FRY/ANCHOVY FRY KERALA STYLE

 
Prep Time : 15 minutes
Cook Time : 30 minutes
Side Dish.


My wife Suja used to make this easy and simple Kozhuva fry. I like the taste and crispness of Kozhuva.Tasty and nutritious Kozhuva is a small fish. There are many reason to eat these small fish.You can use it with rice.
Kozhuva / Anchovies provide an excellent source of nutrition for your body. Eating Kozhuva / Anchovies can reducess bad cholesterol levels in the blood and reduce the risk of serious cardiovascular problems.

* If you are looking to add more potassium into your diet, Anchovies are a suitable option.
*Kozhuva / Anchovies are rich in Selenium. Selenium is used for diseases of the heart and blood vessels, including stroke and hardening of the arteries as well as prevent cancer of the prostate,stomach, lungs, and skin- Reports Medline Plus.   

  
   
  

  
   
    
Ingredients:
  
Kozhuva / Natholi / Anchovy - 1/2 kg.
Ginger-Garlic paste / Adrak-Lasun / Injee-Veluthulli - 1 tsp
Turmeric powder / Haldi / Manjal - 1/2 tsp
Pepper powder / Kali Mirch / Kurumulaku - 1 tsp
Red Chilli powder Lal Mirch / Chuvanna Mulaku - 2 tsp
Aniseeds / Fennel / Sounf / Perumjeerakam Powder - 1/2 tsp (optional )
Coconut oil - 2 tbsp
Curry leaves - Little
Salt to taste.
  
  
  
Method:
  
  
1. Clean the Kozhuva / Natholi / Anchovy.
  
  

KOZHUVA / NATHOLI / ANCHOVY

  
  
  
2. Mix well Kozhuva / Anchovy with 1 tsp ginger- garlic paste, 1/2 tsp turmeric powder, 1 tsp pepper powder, 2 tsp red chilli powder, 1/2 tsp fennel powder, salt and set aside for 10 minutes.
    
  
  

3. Heat a pan with coconut oil , spread some curry leaves on it and put the Koshuva / Anchovy. Fry the fish in a low flame for  15 minutes each side. Cover the pan with a well-fitting lid for 10 minutes. Reduce the heat to as low as possible. Serve hot.
  
  
  

  
  
  
TIPS:

* After cleaning the fish, put it in a pot with enough water, salt, and  1 tsp Turmeric powder for 10 minutes to minimise the unhealthy things often seafood contains.
* After finishing the cooking put 1 tsp coconut oil over it for good flavour - If you like.
  
  

Recipe Source : Suja
Tested by Jayaprakasan C Edathil for the jpcedathil.blogspot.in 

POORI / PURI

 
 
 
                   Puff shape Poori / Puri is an Indain fried Bread primarly found in the Northern India. Now Fried Bread called Poori is famous in India and enjoyed by all.In Kerala it is a breakfast recipe but in the Northern India  they enjoy at all meals times. Usually made from a dough of Atta (Wheat flour / Gothampu Podi ).But I made the Poori from a dough of Atta / Wheat flour and Plain White Flour / Maida. I taken both flour 50:50. I have made it several times and it came out well. I hope you will also like it. Here is the recipe.
   
  

POORI / PURI

     
   
Prep Time: 10 minutes
Cook Time:30 minutes        
     

    
Ingredients:
   
   
1 Cup Atta / Wheat Flour / Gothampu Podi
1 Cup Plain White Flour / Maida
Warm water (1 cup or as required )
Salt 
1 0R 2 Cups Cocanut oil / Any refined oil.
2 tbsp Semolina / Suji / Rava --(Optional)  
   
  
Method:
  
  
1. Take both flour and little salt in a bowl and mix well
   
  
.

 
 
 
2. Add 1 cup of warm water little by little, just enough to form a soft dough and knead till more soft.

  

  
   
  
3. Keep aside for at least 1 hour covering a wet cloth.
  
   
4. Divide into equal sized balls- As you like. I made here small size balls.
  
  

  
  
  
5. Take a board to roll.
   
  

  
   
   
6. Dip the ball in oil.
  
  

  
   
   
7. And roll out on board.
  
  

 
 

8. Take a steel glass or cup or as you like and press it like in the picture. OR you can roll out into desired circles in a medium thickness by hand.
   
   

   
   
   
9. Heat a Kadai with oil.
  
  

  
  
   
10. Until very hot keep it in a high flame, Then medium flame.
    
    

  
   
  
11. Drop 3 to 4  poori in the oil carefully, ( If poori is big, fry the poori one at time) Oil should be enough to immerse the puri.
   

  
  
12. Gently hold / press the puri with the ladle. This will help it puff well. 
  
  
  

  
  
13. Turn over and fry until light brown.
  

  
  
  

  
   
   
14. Place on a dish OR Paper / Towelded dish to absorb excess oil -(As you like.)
   
  

POORI / PURI

 15. As I said earlier you can roll out big circles and can make big poori as in the picture shows. Above I prefered small crispy pooris.
  
  

 Serve hot with mixed vegitable kurma, potato kurma OR any curry you likes.
  

TIPS:

 a) Adding small quantity of Semolina / Sooji / Rava gives more crisper.
 b) If you make the poori with Wheat flour only it would be hard.
 c)Dough should not be too loose OR too hard.
 d) Keep oil very hot.
 e) To make soft puri, Knead till smooth and keep it covered by a wet cloth at least 1 hour.
 d) You can put the dough in the Refrigerator for 1 hour OR overnight for softness.


    
   
  
    
    
    
     

  
   

AVIL UPMA / POHA UPMA (FLAKED / BEATEN RICE UPMA )

AVIL UPMA / POHA UPMA / FLAKED RICE UPMA

   
   
     
 
In today's hectic mornings we prefer easily and quick to make breakfast. Here is a quick make breakfast recipe. Which you can prepare easily with minimum time and it is a nutritional food also. Avil Upma / Poha upma made from Paddy and it is popular in the South India.
      
 Prep Time: 5 minutes
Cook Time: 10 to 15 minutes    
    
Ingredients:
    
    
2 Cups Avil / Poha ( Flaked / Beaten Rice )
1 Potato ( Small )
3 Tbsp Peanuts
1 Green Chilli - Chopped
1/4 Tsp Red Chilli powder
1/4 Tsp Turmeric powder
A Pinch - Asafoetida
1/2 Tsp Mustard seeds
1 OR 2 sprigs - Curry leaves
3/4 Tsp lemon Juice
3 Tbsp Grated Coconut ( Optional )
3 Tbsp Raisins
1/2 Tsp Ghee
Coconut oil / Any Refined oil
1 Onion - Finely Chopped
2Tbsp Chopped Coriender leaves
Salt to taste.
   
   
   
Method:
   
   
   
1. Put the Avil in a sieve and keep under running water for a few seconds - See Tips
2. Shake the Avil
  

AVIL / POHA / FLAKED RICE

      
    
    
3. Peel the Potato and cut finely. ( you can cook, peel and cut the potato into small pieces )

   
   
   
4. Roast the Peanuts and set aside.
5. Heat a pan with 2 tbsp oil. Add mustard seeds when it crackle add curry leaves, choped onion, green chilli, turmeric powder, red chilli powder and potato pieces. Add little water and cook the potato in a low flame for 5 minutes. ( Put a lid on the pan and cook. )

  
   
   
6. Add the Avil / Flaked rice, roasted peanuts, asafoetida, grated cocanut, and salt.

   
   
   
7. Stir well till the Avil is dry.
8. Heat a pan with gee. Add raisins and stir for 2 seconds and add the same to the Avil. Stir well.
9. Springle lemon juice and finish the cook.
10.Serve garnished with chopped coriander leaves
   
   
   

       
    
   
Tips:

1. If you are using thin Avil / Poha just skip the step of soaking in the water for a few seconds.
2. If you wet Avil / Poha thoroughly it will drink to excess water and when it cook it become like kneaded flour and spoil the taste.
   
    

AVIL UPMA / POHA UPMA / FLAKED RICE UPMA

SEMIYA PAYASAM / VERMICELLI KHEER

SEMIYA PAYASAM/VERMICELLI KHEER

    Prep Time: 5 to 10 minutes
    Cook Time: 35 to 40 minutes
    Serve: 4 to 5  

Semiya Payasam / Vermicelli Kheer will serve alongwith other Payasam like Palada Payasam or broken wheet Payasam in wedding feast or festival season in Kerala.

Semiya payasam / Vermicelli Kheer is popular dessert in India made during special / festive occassions.The preparation of this tasty Payasam/Kheer is very easy.

 
Ingredients: 
   
2-1/2 cups or 75g Semiya / Vermicelli /Seviyan
1 litre warmed Milk
3-4 tbsp cashew nuts and raisins

4 to 5 nos Cardamon (Crushed )
3 tbsp Ghee
3 tbsp Condensed Milk
2 tsp Sugar.
  
Some people never makes it with condensed  milk. I decided to try it with condensed milk which i got from a magazine. I tried the sweet pudding several times and it is very tasty. The creamy condensed milk sweetnes make it so tasty and flavour.You adjust the milk with the amount of Vemicelli taken. If you use more condensed milk there is no need of sugar.
  

SEMIYA PAYASAM / VERMICELLI PAYASAM

  
   
METHOD:
   
1. Take Vermicelli /Semiya
    

     
2. Open it
    
    

  
      
     
    
3. Divide it two parts and take one part ( 150g Vermicelli packet,I took half of it ie:75g or 2-1/2 small cups )
   
    
    
    
    

    
     
     
    
    
  
4. Break the Semiya / Vermicelli by hand into 1 or 2 inch size.
   

    
    
5. Take a heavy bottom pan or pot with ghee. Heat it and add the Cahew nuts and when slightly brown add the raisins. When the Raisins puffs up remove and set aside.

    
    
   

    
    
    
     
    6. In the same pan roast the Semiya/Vermicelli with the remainig ghee until it golden brown.Set aside.
   
   

    
    
     
7. Take a heavy bottom pan with Milk and heat it in a medium flame. Stir well and cook for 20 to 25 minutes.Add sugar if necessary.
   
    

   
    
    
8. Now add the condensed Milk. Stir it 1 or 2 minutes.
   
   
  

   
   
   
9. Add roasted Semiya /Vermicelli. Cook for 10 minutes.Add Cardamon and  Turn off the flame and garnish with Cahew nuts and Raisins.
   
   
   

   
        
    
   
10. Now you can serve it hot or serve it chilled as you like.
   

Tips:

1. You can buy roasted Semiya / Vermicelli from the market so don't need to roast it.
  
2. You can add condensed Milk more, in that case no need of sugar.
   
3. Cashew nuts and Raisins also you can add more as your needs.