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Thursday, 2 August 2012

Achayan Kozhicurry

A typical Travancore Syrian Catholics style chicken curry can be tried anytime.

1. Chicken 200 gm
2. Turmeric 50 gm
3. Garlic 20 gm
4. Ginger 20 gm
5. Green chillies 50 gm
6. Fennel seds 20 gm
7. Coconut milk 400 ml
8. Crushed pepper 10 gm
9. Coconut oil 20 ml
10. Curry leaves
11. Salt

Grind items 2 to 6 into a fine paste. Cook the chicken pieces in the grinded masala along with coconut oil. After it is half cooked, add coconut milk, crushed pepper and fennel seeds tll it is cooked. Add curry leaves and a dash of coconut oil to be served hot and spicy.

Wednesday, 2 May 2012

Ayala chuvannulli special

You can try this curry which is the special of Kerala cuisine. Mackerel is a rich, oily fish and is an excellent source of fatty acids.

1 Big Ayala (Indian mackerel) 6 cleaned and cut into 3 pieces
2 Turmeric powder 1/2 teaspoon
3 Kashmiri Chilly powder 2 tablespoon
4 Ginger finely chopped
5 Garlic chopped 5 cloves
6 Green chillies slit vertically 4
7 Big tomato 1
8 Turmeric a small ball of lemon's size
9 Salt to taste
10 Small onion (chuvanulli) chopped 1 cup
11 Curry leaves finely chopped
12 Coconut oil 2 and half teaspoon
13 Fenugreek powder 1/4 teaspoon

Boil ingredients 1 to 9 in an earthen vessel and when it starts to become thick, simmer the stove. Saute the small onions along with curry leaves in little coconut oil and mash it well and add to the curry. Sprinkle the fenugreek powder on top of the curry and allow it to stand for sometime closed with a lid. Curry is ready to be tasted for rice.