KAKKAYIRACHI (CLAMS) THORAN

Ingredients

1.      Kakkayirachi-500gm

2.      Kudampuli(cocum)-1 piece

3.      Water-1 cup

4.      Oil-2tbsp

5.      Mustard seeds-1/4 tsp

6.      Curry leaves-2 sprigs

7.       Dry red chilly-2 nos,cut into 2 pieces

8.      Pearl onions-2 nos ,thinly sliced

For grinding

9.      Grated coconut-1 ½ cup

10.  Garlic-4pods

11.  Turmeric powder-1/2 tsp

12.  Perumjeerakom(fennel seeds)-3/4 tsp

13.  Pepper-1tbsp

14.  Dry red chilly-6nos

15.  Pearl onion-2nos

Method of preparation

1.      Wash kakkayirachi 3 or 4 times.cook with ingredients 2-3.when it is done, drain the water completely. Take out kudampuli pieces.

2.      Grind ingredients 9-15 into coarse mixture.

3.      Heat oil in a pan add mustard seeds. When they pop up add curry leaves,dry red chilly,pearl onions ,when the onion turn brown, add coconut mix and salt. Stir for a while.

4.      Add the cooked clams .mix well. Close with a lid. Keep on low flame for 5min.serve hot with rice.

ALOO PARATHA

ALOO PARATHA

Ingredients

1.      Wheat flour-2 ½ cups

2.      Water-(approximately) 1 and half cup

3.      Salt

For filling

4.      Potatoes-4 nos,medium sized

5.      Onion-1 ½ medium sized,chopped

6.      Green chilly-2 nos,chopped

7.      Ginger-1tbsp,chopped

8.      Turmeric powder-3/4 tsp

9.      Lime juice-1tbsp

10.  Coriander leaves-one handful, chopped

11.  Oil-2tbsp

12.  Cumin seeds-1/4 tsp

13.  Salt

Method of preparation

1.      Wash and boil the potatoes in a pressure cooker. Remove the skin and mash well.

2.      Heat oil in a pan. Add cumin seeds,stir for a minute.

3.      Add ginger, green chilly and onion, sauté till onion turns translucent.

4.      Add turmeric powder stir for a minute. Add mashed potatoes and salt.mix well.

5.      Lastly add chopped coriander leaves and lime juice.mix with the potato masala.Switch off the flame. Keep it aside

6.      Mix ingredients 1-3.knead into smooth dough. Let it rest for 15 min.

7.      Make big lemon sized balls out of it. Roll into a thick disc.

8.      Keep the prepared masala in the center. Bring all the edges of the flattened roti to the centre and fold in order to cover the filling(check the pictorial) .roll this lightly into a thick chappathi by dusting some flour. Repeat the process with the remaining balls.

9.      Cook both sides on a tawa.Smear some oil or butter over the top. Serve with raitha or pickle.

PICTORIAL

KOVAKKA(IVY GOURD) FISH CURRY-100% VEGETARIAN !!!

 This curry can be called as “a fake non-veg curry”. yes it tastes like fish curry even without fish.iam sure this curry will satisfy both vegetarian and non-vegetarian taste buds.

Ingredients

1.      Ivy gourd- 1 ½ cup,cut length wise

2.      Green chilly-2 or 3 slitted

3.      Ginger -1 small piece

4.      Pearl onions- 2nos or half of 1 small sized onion

5.      Chilly powder-2tsp

6.      Turmeric powder-1/2 tsp

7.      Grated Coconut-1 cup

8.      Kudampuli(cocum)-2 or 3 pieces

9.      Salt

10.  Water

11.  Oil-2tbsp

For seasoning

12.  Oil-1tbsp

13.  Pearl onions-2 nos ,cut into thin round slices

14.  Mustard seeds-less than ¼ tsp

15.  Fenugreek seeds-a pinch

16.  Curry leaves -1 sprig

Method of preparation

1.      Wash kudampuli 3 times. Dissolve required amount of salt in ½ cup of water. Soak kudampuli in this for 10 min.

2.      Take a meen chatty. heat oil. Add ivy guard and green chilly. sauté until it turns soft.

3.      Grind ingredients 3 -7 to a smooth paste by adding little water.

4.      Add this paste into the cooked ivy guard.mix well

5.      Add kudampuli along with the water+ another 1 cup of water.

6.      Let it boil. Keep the lid on. Reduce the flame. cook until the gravy thickens.

7.      For seasoning- heat oil in a pan splutter mustard seeds, add fenugreek seeds,onion,curry leaves stir until onion turns brown. Pour this over the prepared curry.

Notes: try to keep this curry in the prepared vessel for sometime, as it takes a little time for the flavor to set in.