MATHANGA ERISSERRY/PUMPKIN ERISSERRY

This is one of traditional curry in sadya .This is  simple and quite  easy one which can be done within 15 minutes. 

Ingredients

1.      Mathanga-500gm

2.      Green chilly-6nos

3.      Grated coconut-2cup

4.      Cumin seeds/powder-less than ¼ tsp

5.      Garlic-3pods

6.      Turmeric powder-1/4tsp

7.      Pearl onions-4 nos

8.      Salt

9.      water

For seasoning

10.  Oil-2tbsp

11.  Mustards seeds-1/4tsp

12.  Dry red chilly-2nos

13.  Pearl onions-thinly sliced,1tbsp

14.  Curry leaves

15.  Grated coconut-3tbsp

Method of preparation

1.      Peel off and clean the pumpkin, cut into medium sized cubes.

2.      Grind the ingredients 3 -7 into a coarse mixture by adding 4tbsp of water.

3.      In a pressure cooker add pumpkin pieces, coconut mix, green chilly,2cup of water,salt.cook up to 2 whistles.

4.      When it is done mash well using a wooden spoon.

5.      For seasoning-heat oil in a pan ,splutter mustard seeds, when it crackles add curry leaves ,red chilly, round slices of pearl onions.fry till onion turns brown. Remove this from pan. In the same pan add the grated coconut, stir till coconut turns light brown. Add all this into the curry. Serve with rice

Notes: Erisserry tastes best with reddish yellow pumpkin.

CHEMMEEN MASALA (PRAWNS MASALA)

Ingredients

1.      Prawns-1kg

2.      Chilly powder-1tbsp

3.      Coriander powder-1tbsp

4.      Turmeric powder-1/2tsp

5.      Pepper powder-1/2tbsp

6.      Coconut pieces(thenga kothu)-3tbsp

7.      Salt

8.      Water-2cups

For masala

1.      Onion-3 nos,thinly sliced

2.      Ginger-julienned,2tbsp

3.      Garlic-crushed,1tbsp

4.      Green chilly-slitted,3nos

5.      Tomato-2 nos,chopped

6.      Chilly powder-1 ½ tbsp

7.      Coriander powder-2tbsp

8.      Garam masala-1tsp

9.      Pepper powder-1tbsp

10.  Oil-4tbsp

11.  Curry leaves-2sprigs

12.  Salt

Method preparation

1.      Clean and devein the prawns.

2.      Cook the prawns with the ingredients 2 to 8 for about 10 to 15 min.

3.      Masala preparation-heat oil in a pan add curry leaves, ginger ,garlic,green chilly stir for 5 min.

4.      Add onions and salt sauté until onion turns brown.add all powders except pepper powder stir for 2 min.

5.      Add chopped tomatoes cook until it melts.

6.      Add cooked prawns along with the stock.mix well with the masala.

7.      Keep in medium flame for some time.cook till the prawns are well coated with the masala.

8.      Lastly add pepper powder,give a nice stir.swich off the flame.serve with rice.

Notes: do not overcook the prawns as it will turn rubbery

CHICKEN MAPPAS

Perfect  side dish for appam. This is delicious and super easy chicken curry 

Ingredients

1.      Chicken-250gm,cut into medium sized pieces

2.      Onion-1 big,sliced

3.      Ginger-1 tbsp ,julienned

4.      Garlic-4 pods,cut length wise

5.      Green chilly-4 nos,slitted

6.      All spices-(cardamom 3 nos,cinnamon stick-1,star anise(thakkolam)-1no,cloves-4nos)

7.      Turmeric powder-1/2 tsp

8.      Salt

9.      Thin coconut milk-2 cups

10.  Thick coconut milk-1cup

11.  Garam masala-1tsp

12.  Pepper powder-1tsp

13.  Vinegar-1tbsp

14.  For seasoning

Pearl onions-4 nos,cut into thin round slices

Curry leaves-2sprigs

Mustard seeds-1/4 tsp

 oil-2tbsp

Method of preparation

1.      Combine ingredients 1-9 ,

2.       cook until chicken is done.

3.      When the chicken is cooked,add thick coconut milk,garam masala,pepper powder and vinegar heat for a while.do not let it boil.

4.      Heat oil in a pan ,splutter mustard seeds,when they pop up add curry leaves,sliced pearl onions sauté until onions turns brown color.pour this over the prepared chicken curry. Delicious chicken mappas is ready to serve.

CHICKEN VARATTIYATHU( KERALA STYLE CHICKEN ROAST)

Ingredients

1.      Chicken -1kg cut into small or medium pieces

2.      Onion-2 nos sliced

3.      Pearl onions-10 nos,crushed

4.      Ginger paste-1tbsp

5.      Garlic paste-1tbsp

6.      Green chilly-4nos slitted

7.      Tomato-1 no chopped

8.      Chilly powder-1tbsp

9.      Coriander powder-2tbsp

10.  Garam masala-1tsp

11.  Turmeric powder-1/2 tsp

12.  Curry leaves

13.  Coconut oil-2 tbsp

14.  Salt

For the marinade

15.Ginger paste-1tbsp

16.Garlic paste-1tbsp

17.Chilly powder-1tbsp

18.Coriander powder-1tbsp

19.Garam masala-1/2 tsp

20.Turmeric powder-1/2 tsp

21.Salt

Method of preparation

1.      Marinate chicken pieces with the ingredients 15- 21,Cook by adding 1 cup of water.(if you are using pressure cooker, cook upto 2 whistles)

2.      Heat oil in a pan , add curry leaves,saute onion and green chilly until onion turns brown.

3.      Add ginger - garlic paste and crushed pearl onions ,stir for 5 min or until raw smell disappears.

4.      Add all powders stir for sometime.

5.      Add chopped tomato,cook until it melts.

6.      Add the cooked chicken along with the gravy , mix well with the masala,cook in high flame until the gravy dries up. Reduce the flame, cook until it get well roasted. Stir in between. Lastly add some more curry leaves. Switch off the flame. Keep it closed for some time.