Spicy Onion Chutney

For spice, dried red chillies are soaked in water till soft. Onion is chopped up and ground into coarse mixture along with dried red chillies. The mixture is then briefly cooked in oil along with whole spices and tamarind. Serve spicy onion chutney with dosa etc..
Makes: around 1 Cup of Spicy Onion Chutney.

Ingredients:

Whole Dried Red Chiles 7
Tamarind  4 "-6 inch Piece
Onion 1
Salt to Taste

Talimpu:

Mustard Seeds  1/4 tsp
Cumin Seeds  1/4 tsp
Urad Dal  1/4 tsp
Oil 2 tsps

Method of preparation:

Peel and finely chop the onion.
Soak tamarind in few tablespoons of water for sometime and extract all the juice.
Soak red chiles in warm water for around 30 - 40 minutes.

Grind the soaked red chillies into paste using a spice blender.
Stir in chopped onion and grind again into coarse mixture.
Remove the ground onion red chilli mixture onto a plate.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add the ground onion mixture, tamarind extract and salt.
Boil on low flame for around 5 minutes or until oil separates from the mixture.
Serve spicy onion chutney with dosa etc.

Notes: Make sure onion is cooked well before removing from heat.

Suggestions: Adjust red chillies according to spice level. If the chutney is very spicy, add more tamarind extract.
Variations: Check other chutney recipes here.
Other Names: Spicy Onion Chutney.

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Turkey Stew with Root Vegetables

Turkey Stew with Root Vegetables

Turkey Stew with Root Vegetables Recipe

• Prep time: 10 minutes

• Cook time: 2 hours, 30 minutes

Save time by prepping the root vegetables during the first stage of the stew's oven cooking.

Ingredients

• 2 Tbsp olive oil
  
• 3 lbs turkey thighs (preferred) or legs (skin on, bone in)
  
• 1 medium-large yellow onion, peeled and roughly chopped (about 1 1/2 cups)
  
• 2 stalks celery, roughly chopped (about 1 1/2 cups)
  
• 2 teaspoons salt
  
• 1 quart chicken, turkey, or vegetable stock (use gluten-free stock if cooking gluten-free)
  
• 2 medium carrots, peeled, 1/4 inch slices (about 1 1 /4 cups)
  
• 2-3 medium turnips, peeled, 1/2 inch cubes
  
• 1 medium rutabaga, peeled, halved, cut into 1/4 inch thick slices
  
• 3 medium Yukon Gold potatoes, peeled and quartered
  
• 1 teaspoon herbes de provence*
  
• Freshly ground black pepper

*Herbes de Provence is a delightful French blend of herbs - Winter savory, thyme, basil, tarragon, and lavender flowers.

Method

1 Preheat oven to 300°F. Heat olive oil on medium high heat in a Dutch oven on the stove top. Wash and pat dry turkey pieces. Working in batches if necessary, brown turkey pieces, first skin side down, 2-3 minutes on each side. Sprinkle the thighs with a little salt as you brown them.

2 Once the thighs have browned, remove them from the pan and set them in a bowl. Add the onions and celery to the pot. Cook for about 5 minutes or so, until the onions are translucent and starting to brown at the edges.

3 Add 2 teaspoons of salt and half of the stock. Bring to a simmer, remove from the stove top and put in the oven, covered, for an hour and fifteen minutes.

4 After an hour and fifteen minutes, remove from oven and add the rest of the vegetables - carrots, turnips, rutabaga, and potatoes, the herbs, and the rest of the stock. Return to the oven, covered, and cook until tender, another 45 minutes or more.

5 Remove the turkey thighs from the stew and place in a bowl to cool. When cool enough to handle, strip the meat off the bones. Discard the bones and skin. Cut the meat into bite-sized pieces (1 1/2-inches or so chunks) and return to the pot.

Season the stew to taste.

Yield: Serves 6 to 8.

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ചോക്ലേറ്റ് ട്രൈഫ്ള്‍

ചേരുവകള്‍

• ബ്രഡ് സ്ലൈസ് ആറെണ്ണം
• പൊടിച്ച പഞ്ചസാര നാല് ടീസ്​പൂണ്‍
• കശുവണ്ടി 100 ഗ്രാം
• ചോക്ലേറ്റ് ഒന്ന് (ചെറുത്)
• കൊക്കോ പൗഡര്‍ നാല് ടീസ്​പൂണ്‍
• വെള്ളം രണ്ട് ടീസ്​പൂണ്‍
• ഐസിങ് ഷുഗര്‍ എട്ട് ടീസ്​പൂണ്‍
• ഗ്രേറ്റ് ചെയ്ത ചോക്ലേറ്റ് ഒരെണ്ണം.

പാകം ചെയ്യുന്ന വിധം 

ബ്രഡിന്റെ അരിക് കളഞ്ഞശേഷം പൊടിച്ചുവെക്കുക. ഇതിലേക്ക് പഞ്ചസാര, കശുവണ്ടി എന്നിവ യോജിപ്പിച്ച് ചെറുനാരങ്ങയുടെ വലുപ്പത്തില്‍ കുഴച്ചു വെക്കുക. ശേഷം കുറച്ചുനേരം ഫ്രിഡ്ജില്‍ വെക്കുക. ചോക്ലേറ്റ് വെള്ളത്തില്‍ അലിയിച്ചു ചേര്‍ക്കുക. ഇതില്‍ കൊക്കോ പൗഡറും ചേര്‍ത്ത്, ചെറുതീയില്‍ കുറച്ചുനേരം വേവിക്കുക. വാങ്ങിവെച്ച് ഇതില്‍ ഐസിങ് ഷുഗര്‍ ചേര്‍ത്ത് തണുക്കാന്‍ വെക്കുക. ഇത് നേരത്തെ തയ്യാറാക്കിവെച്ച ബോളിന് മുകളില്‍ ഒഴിച്ച് ഉപയോഗിക്കാം. 

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ഡ്രാഗണ്‍ ചിക്കന്‍

ചേരുവകള്‍

എല്ലില്ലാത്ത ചിക്കന്‍ അര കിലോ

വെളുത്തുള്ളി ഇഞ്ചി പേസ്റ്റ് ആവശ്യത്തിന്

സോയ സോസ് ഒരു ടീസ്​പൂണ്‍

കോണ്‍ഫ്‌ളോര്‍ രണ്ട് ടേബിള്‍സ്​പൂണ്‍

എണ്ണ, ഉപ്പ് ആവശ്യത്തിന്

ഒരു പാത്രത്തില്‍ വെളുത്തുള്ളി, ഇഞ്ചി പേസ്റ്റ്, സോയാ സോസ്, ഉപ്പ് എന്നിവ യോജിപ്പിച്ചതിനുശേഷം ചിക്കനില്‍ നന്നായി തേച്ചുപിടിപ്പിക്കുക. ഇത് ഒരു മണിക്കൂര്‍ ഫ്രിഡ്ജില്‍ വെക്കുക. ഒരു മണിക്കൂറിനുശേഷം ഫ്രിഡ്ജില്‍ നിന്ന് പുറത്തെടുത്ത് കോണ്‍ഫ്‌ളോര്‍ തേച്ചുപിടിപ്പിക്കുക. ശേഷം ചൂടായ എണ്ണയില്‍ നന്നായി വറുത്തെടുക്കുക.

ഗ്രേവിക്ക് ആവശ്യമായ ചേരുവകള്‍

എണ്ണ മൂന്ന് ടേബിള്‍സ്​പൂണ്‍

വെളുത്തുള്ളി (അരിഞ്ഞത്) മൂന്നു തുടം

സവാള (അരിഞ്ഞത്) രണ്ടെണ്ണം

ചുവന്ന മുളകുപൊടി മൂന്ന് ടീസ്​പൂണ്‍

സോയ സോസ് ഒന്നര ടേബിള്‍സ്​പൂണ്‍

ടൊമാറ്റോ കെച്ചപ്പ് ഒന്നര ടേബിള്‍സ്​പൂണ്‍

പഞ്ചസാര ഒരു നുള്ള്

സ്​പ്രിങ് ഒനിയന്‍ - അലങ്കരിക്കാന്‍

പാകം ചെയ്യുന്ന വിധം

ഒരു പാനില്‍ വെളിച്ചെണ്ണ ഒഴിച്ച് ചൂടാവുമ്പോള്‍ അതില്‍ വെളുത്തുള്ളിയിട്ട് വഴറ്റുക (പച്ചമണം മാറുന്നതുവരെ വഴറ്റണം). ഇതിലേക്ക് സവാളയിട്ട് വഴറ്റുക. ശേഷം ചുവന്ന മുളക്, സോയ സോസ്, ടൊമാറ്റോ കെച്ചപ്പ്, പഞ്ചസാര എന്നിവ ചേര്‍ക്കുക. (ഒരുമിച്ച് ഇടരുത്). ഇതിലേക്ക് നേരത്തെ വറുത്തുവെച്ച ചിക്കന്‍ ചേര്‍ത്ത് മൂന്നു മിനുട്ട് വേവിക്കുക. അടുപ്പില്‍ നിന്നെടുത്ത് സ്​പ്രിങ് ഒനിയന്‍ കൊണ്ട് അലങ്കരിക്കുക. ചപ്പാത്തി, ഫ്രൈഡ് റൈസ് എന്നിവയുടെ കൂടെ കഴിക്കാം.

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Vendakka Mappas (വെണ്ടയ്ക്ക മപ്പാസ് )

വെണ്ടയ്ക്ക മപ്പാസ് വെണ്ടയ്ക്ക മപ്പാസ്    ചേരുവകള്‍ 01. വെണ്ടയ്ക്ക - കാല്‍ക്കിലോ, സവാള - ഒരു വലുത്, എണ്ണ - മൂന്നു ചെറിയ സ്പൂണ്‍, പച്ചമുളക് - നാല് 02. മുളകുപൊടി - ഒരു ചെറിയ സ്പൂണ്‍, മല്ലിപ്പൊടി -രണ്ടു ചെറിയ സ്പൂണ്‍, മഞ്ഞള്‍പ്പൊടി - അര ചെറിയ സ്പൂണ്‍ 03. ഉപ്പ് - പാകത്തിന് 04. തേങ്ങ ചുരണ്ടിയത് - അര മുറി (പിഴിഞ്ഞു പാല്‍ എടുക്കണം) 05. ഗരംമസാല - ഒരു ചെറിയ സ്പൂണ്‍ 06. എണ്ണ - മൂന്നു ചെറിയ സ്പൂണ്‍ 07. കടുക് - ഒരു ചെറിയ സ്പൂണ്‍, ചുവന്നുള്ളി - രണ്ടല്ലി, കറിവേപ്പില - ഒരു തണ്ട്    പാകം ചെയ്യുന്ന വിധം * എണ്ണ ചൂടാക്കി ഒന്നാമത്തെ ചേരുവ നന്നായി വഴറ്റി മാറ്റി വയ്ക്കുക. * ബാക്കി എണ്ണയില്‍ രണ്ടാമത്തെ ചേരുവ മൂപ്പിച്ചശേഷം, വഴറ്റി വച്ച ഒന്നാം ചേരുവ ചേര്‍ത്തിളക്കുക. * ഉപ്പു ചേര്‍ത്തതിനുശേഷം തേങ്ങയുടെ രണ്ടാം പാല്‍ ചേര്‍ത്തു നന്നായി തിളപ്പിക്കുക. * ഇതിലേക്കു ഒന്നാം പാല്‍ ചേര്‍ത്തു ഗരം മസാലയും ചേര്‍ത്തിളക്കി വാങ്ങുക. * എണ്ണ ചൂടാക്കി, എഴാമത്തെ ചേരുവ താളിച്ചു കറിയില്‍ ഒഴിക്കുക. Courtesy: Manorama Online

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Beef Cutlet - Kerala Style

Beef Cutlet - Kerala Style

Recipe for Kerala Style Beef Cutlets

Ingredients:-

Beef - 1/2 kg

Ginger -Garlic paste - 2 tea spoon

Green chili crushed - 3-4

Potato - 2

Onion or shallots  finely chopped - 1 cup

Ginger thinly chopped - a small piece

Garlic thinly chopped - 3-4 cloves

Green chillies finely chopped - 3-4 nos

Red chili powder - 1/2 tea spoon ( optional)

Crushed pepper - 1 tsp

Garam Masala - 1  tsp

Egg - 2

Bread Crumbs

Salt to taste

Oil for frying

Method:-

Cut beef into small pieces.

Cook the potatoes until they are tender ,mash it and keep it aside.
Marinate beef with ggp and green chili and salt to taste. Pressure cook with some water till done.
If any liquid slow cook till dry.
Crush in a food processor or coffee grinder
Heat oil in a pan and add chopped onions,ginger& garlic,greenchillies and saute it till they are soft
Add pepper ,garam masala and chili powder and fry it for a minute
Add  beef and saute well for a couple of minutes. Remove from heat
Add mashed potatoes and mix it well with your hand
Make small balls in round,oval or in the shape you want, with your hand
Dip this balls in beaten egg and roll it in bread crumbs
Deep fry it and Serve it hot with ketchup or salad

(Source: Sarah Naveen)

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Beef Mappas

Beef Mappas

Ingredients:-

To marinate Beef

Bowl 1

Beef - 1 kg
Ginger-garlic paste
Salt to taste
Vinegar - 1 tbsp ( optional)
Crushed black pepper - 1/2 tea spoon
curry leaves
Potato - 2 medium cut into small cubes

oil - 2 table spoon

Onion - 2 medium sliced

Ginger-garlic paste -1 tbsp 

Green chilli - 4

Crushed black pepper - 1/2 tea spoon 

Turmeric powder- 1/4 tea spoon

Coriander powder - 1 tbsp

Garam Masala - 1 tea spoon
Whole cloves-4 , cinnamon-1 and bay leaf - 1

Salt to taste

Coconut milk (thin)- 1 cup

Coconut milk (thick)- 1/2 cup

Method :-

Cut the beef into small cubes

Marinate the beef cubes with all the ingredients in Bowl 1 keep it aside for two hours or you can refrigerate up to 24 hours

Pressure cook this with curry leaves and very little water for 3- 4 whistles or until cooked
Heat oil and add onions,ggp,green chilly and curry leaves.Saute for 3-4 minutes in medium flame .Add Crushed black pepper ,coriander powder,turmeric powder,garam masala and salt .Saute it for a minute

Now add cooked beef and potato cubes and cook it in "eda paal"- thin coconut milk and whole masala ,till the potato is tender to fork ,for  like 15-20 minutes
Reduce the heat and add "thala paal"-thick cocunut milk and simmer for 2-3 minutes
Mix it well and remove it from fire.

Decorate it with curry leaves and Enjoy it with Appam...

(Source: Sarah Naveen)

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Nadan Beef - Potato Curry

Nadan Beef - Potato Curry 

Ingredients:-

Beef - 1 kg ( I used stew meat)

Bowl 1 :-To marinate Beef

Red chilli powder - 1 to 1.5 tea spoon

Turmeric powder - 1/4 tea spoon

Garam Masala(Homemade) - 1 tea spoon

Lightly crush - 3 cloves of garlic , a small piece of ginger and 1/2 to 1 tea spoon black pepper ,in a mortar and pestle.

Salt to taste

Vinegar - 1 to 1.5 tea spoon

To saute :-( Increase or decrease the spices and powders as per your tolerance)

Oil - 2 -3 table spoons

Fennel seeds - a large pinch

1 cinnamon stick , 3-4 cloves , 1 bay leaf , 2-3 cardamom and a handful of curry leaves

Onion finely chopped - 2 medium or shallots chopped 1 cup

Garlic chopped - 4-5 cloves

Ginger chopped - 2 cm piece

Green chili chopped - 1or 2

Coconut cuts ( thenga kothu) - 1/2 cup

Tomato chopped - 1 small

Red chili powder -  1 tablespoon

Coriander powder - 1.5 to 2 tablespoon or as per your taste level.

Garam masala( Homemade) - 1/2 to 1 tea spoon

Potato - 2 medium peeled and diced

Water - 2-3 cups

Black pepper - 1/2 tea spoon , lightly crushed

(An update :- A friend of mine made this  and made a suggestion to increase the qty of chili and coriander powder . he added 2 tablespoons of red chili powder( marinated with 1 tablespoon and added while sauteeing one tablespoon) and 3 tablespoons of coriander powder in total . so if you are that spice loving person, use these measurements. Thanks Sarah for the tip :) )

Method:-

Clean and cut the beef into 1 inch pieces. Rinse well , till the water runs clear .

Marinate the beef cubes with all the ingredients in Bowl 1 and keep aside for at least 30 minutes. If keeping for more time , refrigerate it.

1) Heat oil in an  cooking pot that can be used in oven also ( for baking) or any heavy cooking pot or     claypot ( for stove top method) or pressure cooker ( a le creuset cast iron enameled pan or martha stewarts' works best for making in oven and stove top)

2 ) Add fennel seeds , whole spices and curry leaves, fry for a minute or two.

3 ) Add chopped onion and saute for 5-7 minutes , add ginger and garlic and saute till brown.

4 ) Slide in coconut cuts and fry for a couple of minutes and add chopped tomato and saute for 2 minutes.

5 ) Add chilli , coriander and garam masala powder ,and the marinated beef ,cubed potato, combine everything well and saute for 3-5 minutes.

6) Add 2 to 3 cups of water( depends on your cooking pot) , bring to boil and let it stand on medium flame for 10 minutes.

Stove top method :- Let it cook covered for 1 hour in a low-medium flame , giving one or two occasional stir.Uncover it check water and add more if needed and add 1/2 tea spoon crushed black pepper.

Cook it again for another 30-45 minutes in low flame, checking in between for salt and water. Remove from heat and let stand covered for 15 minutes before serving!

Pressure cooker method:- Add only a cup of water or less and pressure cook for 3-4 whistles or more depending on your cooker. Uncover it , add pepper , salt and water if needed and cook on low flame for another 20-30 minutes .

Oven method:- Preheat oven to 350 degree F , while you start cooking.

Increase the temperature to 375 degree F .After boiling for 10 minutes in Step 6 , transfer the oven proof cooking pot to the oven and cook covered for 1 hour ..( Don't forget to cover it with the lid).After 1 hour take it out , give a salt check , add 1/2 tea spoon crushed black pepper , add 1 more cup of water if needed and return to the oven and bake for another 30 minutes or until its is soft . Remove from oven and let stand for another 15 minutes before serving.

Notes:- 

• Know the strength of your gas flame , before making this and adjust the cooking time thus!
• Using heavy bottomed cooking vessel is very important for slow cooking , else the water will be  absorbed fast.
• Check for water in between to avoid curry sticking to the bottom!
• I made in a cast iron cooking pot or Dutch oven which can be used both in oven and stove top!
• Add spices as per your taste and the recipe calls for medium spicy beef curry.
• Those who cant handle the heat , substitute chilli powder with kashmiri chilli powder or paprika

(Source: Sarah Naveen)

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Kaduku Manga Achar / Kerala Mango Pickle

Ingredients:-

Raw Mango / Green Mango - 1/2 kg ( or 1 large mango )
Salt - 1/4 tea spoon
Gingelly oil / nalenna / sesame oil - 2 table spoon + 2 table spoon
Mustard seeds - 1 tea spoon
Fenugreek seeds - 1/2 tea spoon
Garlic sliced - 6-7 cloves or 1 whole pod( i add a lot , since i love the bite of it )
Ginger julienned - a thumb sized piece( adjust ginger n garlic as per your choice)
Green chili chopped - 2
Curry leaves - a handful
Turmeric powder - 1/8 teas poon
Red chilli powder -1.5 to 2 table spoon ( I add more than 2 table spoon , add as per your heat level)
Kaayam /hing - a large pinch
Vinegar 2 tea spoon ( optional)
Salt to taste

Directions :-

Clean and cut the mango into small pieces with the skin.

Add salt and combine well. Keep it a jar overnight or for a day or two.( This step is optional , but i do it all the time ) ...When you are ready to make the pickle -

Heat 2 table spoon of gingelly oil ( i use idayam nalenna) in a pan and add mustard seeds. When they pop up add fenugreek seeds ( or you can use 1/8 th tea spoon powdered fenugreek at the end) and curry leaves.

Add sliced garlic, ginger and green chiles and saute till the raw smell disappears.
Make a paste with red chili powder by adding some water and add to the pan , or you can add directly as powder.

Then add turmeric powder and combine well. Add 1/4 cup hot water and bring to boil. Simmer till it is thick.

Switch off the flame and add Hing/ kaayam and if you are using fenugreek powder add now.

Add the mango pieces when it is still hot and mix well. You can add vinegar if you are using .

Leave it in the pan for couple of hours and then transfer to a glass jar with tight lid.

Heat 2 table spoon of gingelly oil and add to the pickle. ( i love it be oily ). You can keep it outside for a couple of days and refrigerate it to last long.

Notes:-

As i have already said , this is a family recipe , and it may not be the way you make it .
I add a lot of ginger and garlic in pickles , just because we love it and its really good for your health. I love my pickle to be spicy , and add spices as per your taste level .

(Source: Sarah Naveen)

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Kerala Beef Pickle - Irachi Achar ( Dry version)

Kerala Style Beef Pickle

Ingredients:-

Bowl 1
Beef - 1/2 kg ( I prefer stew meat )
Meat Masala - 1/2 tea spoon
Turmeric - a generous pinch
Ginger - Garlic paste - 1/2 to 1 tea spoon
Vinegar - 1/2 tea spoon
Salt to taste

To fry meat

Oil - 2 tablespoon

To make masala

Gingelly oil / Sesame oil - 2-3 tablespoon
Mustard seeds - 1/2 tea spoon
Fenugreek seeds - a large pinch
Curry leaves - lots
Garlic chopped - 10 cloves
Ginger sliced - a thumb sized piece ( adjust ginger and garlic as per ur likes)
Green chili chopped - 3-4
Kashmiri Red chili powder - 1.5 tablespoon( if using hot chili powder 1 or 2 tea spoons would be enough)
Vinegar - 1 -2 tablespoons ( add more if you like more, I prefer 2 tablespoons of the normal white distilled one or red wine vinegar)
Whole Black peppercorns - 1 tea spoon
Garam masala - a pinch
Salt to taste

Method :-

Clean and cut the beef into bite sized pieces. Marinate with all in Bowl 1 and keep aside for 20-30 minutes. Pressure cook in a medium flame with 2 tablespoons of water , for 2-3 whistles or until done.

Drain in a colander and reserve the stock( 1/2 cup maximum)

Heat 2 tablespoons of any cooking oil in a non-stick pan and fry the beef pieces till brown.

Meanwhile , heat 2-3 tablespoons of gingelly oil in a pan and add mustard seeds. When they pop up add fenugreek seeds , fry for 10 seconds , followed by curry leaves, garlic, ginger and green chilies. Fry till the raw smell is gone. I love them to be a bit crunchy.

Make a paste with 1 tablespoon of reserved stock , vinegar and red chili powder and add to the pan and fry till the oil separates. Add the remaining stock , bring to boil and add the fried beef pieces along with any oil in the pan . Crush the whole black peppercorns in a mortar and pestle and add to the pan , along with a pinch of garam masala. Simmer for a couple of minutes , stirring often , till it is thick or dry as you like it . Let cool , transfer to clean glass jars and keep in cool dark place or in the fridge.

Notes:-

For more shelf life add more vinegar ( i say not more than 1/4 cup ), & 2 more tbsp of sesame oil.

I don't add coriander powder or shallots to any of the pickles ; it tastes different the next day.

In hot and humid area , better keep this dry version in fridge.

To make gravy , increase the vinegar and stock qty .

Instead pf pressure cooking and frying the meat, you can bake it @ 375 degree for an hour or more and proceed with the process

(Source: Sarah, Vazhayila)

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