Thursday, January 28, 2010

Crab Masala/Njandu curry

In our God's own country the crab is known as Njandu...Its a very tasty dish but not quiet easy to cook...Here in USA we can find this crab in all grocery shop.If  you are going to chinese shop you can find the fresh and live one..That would make the dish more tastier..Really i got this recipe from My Aunt and she is a very good cook especially her njandu curry and konchu pollichathu is our favorite..When i first tried this recipe frankly speaking it was a flop..while doing it frequently i got the idea ...we should know the way of cooking the crab then only we can make a good curry with this crab..
Its one of my favorite dish ...We are not buying it every week..but whenever we find good crab(my hus knows) we suddenly grab a pound or two...We usually buy the King Crab legs...Best one we found is at Costco and Kroger...But make sure that its not too old before buying..

Cost of the item : 11.99/pound
Cooking time: 30-45 minute

Crab leg : 1 pound
Onion : 1 big/2 medium
Ginger : 1 medium size
Garlic : 4 cloves
Green chili: 3 nos
Tomato : 1 no 
Chili Powder : 2 tsp
Coriander Powder 4tsp
Pepper Powder  : 1 tsp
Fenugreek powder : 1/4 tsp
Asafoetida : a pinch
Salt : to taste
For seasoning
Mustard Seeds: 1tsp
Red chili : 1 no
Curry leaves : 5 or 6 leaves
Oil : 4 tsp

  1. First wash the crab legs 3-4 times in medium hot water..Just scrub the sides with clean scrubber..Be careful not to cut with the sharp edgesf of  the legs
2.Cut the legs into medium size pieces as shown in the picture
3 Marinate the pieces with 2 tsp lemon juice, turmeric powder and salt..Keep it for 30-1 hour..

4.Heat oil in a pan.Once it get heated add the mustard seed,Once the seeds started spluttering add the red chili and curry leaves let it saute for some time..then add the ginger garlic and the green chili.

5.Add the thinly sliced onions in to it..Let the onions fry for 15- 20 minute in medium heat .Stir occasionally.

6.Once the oil get seperated from the onion add the Powders one by one...

7.Then add the crab pieces into it..stir continously for 5 to 7 minute...

8.Add one/two cups of water into the mix...If u like more gravy add 2 cups of water otherwise just one cup is enough.

9.Let the mix and cook for 15 -20 minutes in medium heat...

  The mouthwatering Crab masala is ready to serve..Garnish with some curry leaves....

Points to ponder
  • fry the onion completely...
  • Adding more water will spoil the curry so be careful..add the water according the quantity of the mixture .

Moru Curry/Yogurt with coconut curry

The main ingredient for this recipe is Yogurt.Moru/Thair is the kerala version of yogurt..As its my hus's favourite,its a common in our menu..We usually prepare this curry for  our lunch/dinner.Some parts of kerala this curry is known  as Pulisseri..Kerala feast/Onam sadhya moru curry is served at the last course of rice.
The Yogurt is available in almost all grocery shops.Go with the Plain yogurt for this type of curries.In indian Grocery shop its available as Dahi.You can prepare the dahi at home too..If i get a chance i will post that recipe in future
If u have never tried this recipe just try it today....

Cooking time : 15 minutes
Cost of the item : 2.19usd/32 oz


Curd- 1 cup
Turmeric Powder - 1 tsp
Salt -to taste
Coconut -1/4 cup
Cumin seed - 1/4 tsp
Red chili - 1 no
Water - 1/4 cup 
For seasoning
Mustard seed - 1 tsp
Red chili - 1 no
Curry leaves -3 or 4

step 1: First make a nice paste of coconut ,red chili ,cumin seed and water   using a mixer.

Step 2: Heat oil in a pan ,add the mustard seeds, when they started spluttering,add the red chili and curry leaves let it saute for some time then add the coconut mixture into it.

Step 3.Let the mix to boil about 4-5 minute in medium heat.

Step 5.Wait 5 to 10 minutes to let the paste cool down a bit then add the curd(if u get a chance just blend the curd using the blender or hand mixer or mixer) into it..

Step6 .Just heat the whole mix in a very low heat for 1-2 minutes...

 The delicious morucurry is ready to serve..Have it with rice add the Thoran as a side dish.

Points to ponder
  • You can combine the curd with the coconut mix and then prepare the curry that also fine but this method makes the curry more tastier...
  • If u like u can replace green chili with red one according to your tast.
  • Do not  boil the curd mix..

MushroomMutter Masala/Mushroom Green Peas Curry

This curry is good combination to chappathi,fried rice etc ..Its a famous dish in northern part of India..Nowadays the busy schedules make these kind of easy recipes are common in everyone's menu... we recommend all of you to try this easy recipe..sure u will love it...
Preparation time : 15-30 minute.

Mushroom : 1/2 cup
Green peas :1/4 cup(soak it overnight)
Onion -1 no
Garlic-2 pods
Ginger- medium size
Green chili - 2 nos
Turmeric Powder - 1tsp
Coriander Powder : 2 tsp
Chili powder :1 tsp
Fry and then grind the following ingredients

  • Cinnamon : 1 small portion
  • Cloves : 2 nos
  • Cardamom: 1 no
  • Fennel seed : 1/4 tsp
For seasoning:

Mustard seed : 1tsp
Oil :4 tsp
Curry leaves : 4 leaves
Coriander leaves : little
Red chili : 1 no

Preparation :

step 1: Heat oil in a pan,add the mustard seed ,once it gets started spluttering add the red chili and curry leaves,then add the garlic ginger and green chili and the sliced onion.

Step 2: Once the onion get brown color add the mushroom and mutter together.Let it fry for 5 minute.stir continuously.

Step3: Add the turmeric ,coriander,chili powders  and mix well..then  add 1 cup of water.

Step4: let the mix to boil for about 10-15 minute in low heat..Slow cooking always makes the dish more tastier

        Now the Mushroom mutter curry is ready to serve .Garnish it with coriander leaves

Points to ponder:
  • Soak the green peas overnight
  • Do not keep the mushroom outside,it will get a blck keep refrigerate ..
  • Donot add excess water .
  • Donot overcook the peas also...then the curry will lose its texture..

Wednesday, January 27, 2010

Clams/KakkaIrachi Thoran/Poriyal

I think almost all  malayalees are familiar with kakka of the very tasty seafood .You can find the raw kakka (Clams) at Costco (the wholesale shop).Usually we are preapring kakka irachi thoran .Here is the details of making kakka irachi(clams) thoran/Poriyal.We can find 5/8 pound bag of clams which contains 40-50 clams..
Cost of the item = 3.99/pound
Cooking time = 30 to 45 minutes

Clams :5 pound
Salt : to taste
Onions/Shallots : 1 big/20 nos
Green Chili: 3 nos
Ginger : 1 medium size
Coriander powder ; 3 tsp
Black pepper powder : 1 tsp
Chili powder : 1 tsp
Turmeric Powder :1 tsp
Oil : 2 tsp
Curry leaves : 4 leaves
Mustard Seed : 1tsp
Red Chili : 1 no
Step 1 : Boil the Clams with turmeric powder for 15-20 minute...

Step 2: Let it cool for sometime then remove the meat from the shell... and also remove the black portion(its on the left side-very small portion) from the meat.

Step 3: Heat oil on a pan ..once it gets heated add the mustard seed,once its started spluttering add the Red chili and curry leaves..then add the onion( Dice the onion into small pieces)

Step 4: Once the onions get brown color add the green chili and grated ginger.let it fry for 2 minute

Step 5:Add the boiled clam meat then saute it for sometime then add the turmeric,coriander, pepper and chili powder

Step 6: add the grated coconut into the mix and cover the pan .Let the mix to boil in a very low heat for about 10 minute..

        The tasty clam Thoran (kakkairachi Thoran ) is ready to serve

Points to ponder:
  •  Donot overcook the clams..
  •  Do not boil,Once the clams shells split.
  •  Just wash before boiling...
  •  If you like to make the thoran more spicy add more green chilis,pepper   powder  makes the dish more tastier so don't forget to add that.

Wednesday, January 20, 2010

Kale Thoran/Poriyal

Kale ,its one kind of cabbage.I got this information from one of the blog,when i was  searching about the thoran.Thoran is one of the side dish served in all kerala can prepare the thoran using any of the vegetables..Leafy vegetables can be perfect for thoran and also we can have all the proteins in a very tastier form instead of eating the raw one.
You can find this leafy vegetables in almost all grocery can search this in the leafy vegetable area...I assure if u try it sure u will love this taste..First we also confused whether it will be tastier or not..after having the kale thoran we really loved it especially my now its a common item in our kitchen..
Cost of the item : .99 usd /pound sometimes a bunch for 1.99usd
Preparation time : 15-20 minute

Kale : 1 bunch
coconut:1/4 cup
Garlic : 1 small clove
cumin seed: 1/4 tsp(optional)
salt :to taste
Green chli : 2 nos
water : to cook
Turmeric powder : 1tsp
For Seasoning:
Oil : 2 tsp
Mustard seed : 1 tsp
Redchili : 1 no
Curry leaves :4-5 leaves 
Step 1 : Wash  and drain the water from kale.cut into small pieces.include the stem too.

Step2:Boil the kale with salt, turmeric powder and green chii for 5-10 minute in medium heat.

Step3: Heat oil in a pan ,add the mustard seed once it started spluttering add the red chili and curry leaves.once the leaves and chili get saute add the boiled kale into it. 

Step4: Let the mix to fry for 3-5 minute then add the grated cocunut crushed garlic and cumin seed.

Step5: close the pan and let it boil for 5-7 minute ,stir in between...

                      Your Kale thoran is ready to eat

Points to ponder:
  • Donot cut the leaves into very small pieces
  • Donot add more water just sprinkle that will be good 
  • If u like spicy add more green chili.

FishCurry KoKum Method

Here i am going to share the fish curry recipe with kokum .In Kerala, fish curry is a popular dish in everyone's kitchen.Variety of recipes are available for single fish curry. for example Fish curry with coconut,fish curry with fried coconut fish curry with tamarind ,fish curry with kudam puli or kokum etc..are there to prepare...
Actually i donot  know about the kokum,frankly speaking i hardly know this is our kudam puli..Finaly google given the information.actually its available in most of the indian grocery shop.Thats the best thing  otherwise we have to miss our fishcurry without having the kudam puli at handy.This puli is really good for digestion don't forget to trythis tasty and healthy curry...

Cooking time : 15-25 minute
Cost of the fish : 2.99/pound(Here i used the red snapper) 


Fish : 1 pound
Ginger : 1 medium size
Garlic : 2 cloves
Tomato : 1 no
Green chili : 2 nos

Onion/Pearl onion : 1 no/10-15 nos
kokum : 1or 2 medium size
Salt : to atste
Turmeric Powder : 1 tsp
Coriander Powder :2 tsp
Chili powder : 2 tsp
Fenugreek powder: 1/4 tsp
Asafoetida:1/4 tsp
Oil : 2 -3 tsp

For Seasoning 
Mustard seed: 1tsp
Curry leaves : 4-5 leaves
Red Chili :1 no

Preparation :
Step 1: Clean the fish and cut  into medium sized pieces.

Step 2 : just marinate the fish with little turmeric powder and salt.

Step3: soak the kokum in 1/2 cup hot water.

Step 4:Pour a little oil in the heated pan...add the mustard seed once it get spluttering add the curry leaves and the red chili

Step 5: once the red chili and the leaves get  saute add the garlic ginger and green chili..after a while add the sliced onion.let it saute for 5 minute 

step 6 :Once the  onions get a slight brown color add the powders and stir well.

Step 7: add the fish pieces into it ...stir well fro 5 -10 minute..

Step 8: then add the kokum water into it..If u wish to make more gravy just add one more cup of water ..add salt to taste..

Step 9: Let the fish to cook for about 10-15 minutes in medium heat..

          Now the delicious curry is ready to eat

Points to ponder
  • If u want to make the curry spicy add more green chili and red chili powder.
  • If u wish to like the seasoning at the end do it after the fish is cooked .
  • If u want to make  more gravy add 2 cup water.Don't add more water it will spoil the taste..
  • do not over cook the fish..
  • if u want to add the kokum to the curry add it with the hot water otherwise squeeze it and then add that solution.

Tuesday, January 19, 2010

ShrimpFry or Chemmen Pollichathu

Shrimp or chemmen fry is a mouth watering dish for all non-vegetarians..Especially its very common at Kerala.
Here in USA you can buy it from any of the grocery shop or wholesale shops like Costco ....There you can find cleaned and cooked shrimps.If you are buying the cooked shrimp just fry it donot cook before frying...
In Chinese shop you can find the fresh live shrimp..that will give more tastier than the frozen one...Today i am going to share the recipe of the Chemmen Fry...

Cost of the item : 6.99 usd to 10.99 /pound according to the type of the shrimp.
Cooking time : 20-30 minute

Shrimp : 1/2 lbs
Garlic : 3 cloves
Ginger : medium size
Pepper Powder : 1 tsp
Chili powder :1 tsp
Turmeric Powder : 1/2 tsp
Fenugreek Powder : a pinch
Onion - 1 no
Salt to taste

Step 1:Wash and Clean the shrimp.

Step 2: Make a coarse paste of garlic ginger and all the powders.add salt to taste

Step 3 : Marinate the shrimp with the mixture(step 2).Keep it refrigerate for 30 -1 hr.

Step 4:Heat oil in a pan,Once it get heater add the shrimp one by one.just fry  both side

Step 5:Make the onion into very small slices ..add this into the frying shrimp.Close the pan  for a while.

Step 6.Once the onion get saute mix it with the shrimp.then deep fry it for 15 -20 minute.In between stir occasionally.

    Your fried shrimp is ready to eat..just add some curry leaves too if u have

Points to ponder
  • If you are buying the cooked shrimp donot fry it for more that 3 minutes (both sides)
  • If you are buying the fresh one fry it for some more time then only add the onion..
  • Do not put high heat..Entire cooking should be done in low to medium heat..
  • If you keep the marinated shrimp for long time it will give more taste.