Chemmeen Pachakkuarachathu

Chemmeen Pachakkuarachathu 

Ingredients

1. Prawns / chemmeen – 400 gm (I used around 20 – 25 jumbo prawns)
2. Ginger – 1 inch, chopped
Pearl onions – 4 – 5, sliced
Green chilies – 4, slit
Curry leaves – 1 sprig
3. Drumstick – 1, cut into 2 inch pieces and slit
4. Kudam puli / gamboge – 4 pieces, soaked in enough water and torn into small pieces
5. Grated coconut – 1.5 cup
6. Turmeric powder – 1/2 tsp
Chilly powder – 1.5 tsp
Coriander powder – 3/4 tsp
Fenugreek powder – 1/4 tsp
Pearl onions – 4 – 5
7. Salt – To taste
8. Coconut oil – 1 tbsp

Method

1. Grind the grated coconut along with the ingredients numbered 6 to a fine paste.
2. In a clay pot, add the washed and cleaned prawns, ground coconut paste, drumstick pieces, chopped ginger, green chilies, sliced pearl onions , kudam puli pieces, salt and enough water (around 1 cup)and cook at medium heat until done. It will take about 15 - 17 minutes. Add a few curry leaves. Switch off. Pour a tbsp of coconut oil over the curry. Set aside for 10 mts. Serve with rice.

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Sharjah Shake

Sharjah Shake

Ingredients (Serves 2)

Banana - 1 largeChilled milk - 1.5 - 2 cupsBournvita / boost / ovaltine - 2 tspSugar / honey - 1 - 2 tsp or to tasteCardamom powder - 1 - 2 pinchesCashews - 4 (soak them in warm water for 10 minutes) Dates - 1 - 2 roughly chopped ( Optional)

Method

Blend everything together until thick and frothy. If you are using cashews/ dates blend them first adding a little milk and then add the remaining ingredients. Enjoy!!

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Minty Lemon Juice

Minty Lemon Juice

Ingredients

1. Lemon – 1 (Remove the seeds and extract the lemon juice)
2. Ginger – 1/4 inch, roughly chopped
Mint leaves – 6 – 8
Honey – 2 tsp or sugar, to taste
Salt – 1 pinch
Water – 1.5 cups

Method

Put all the ingredients in a mixer and grind for about 10 seconds. Strain and pour into a glass.

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Nadan Chicken Pepper Fry

 Nadan Chicken Pepper Fry

Ingredients

Chicken ( Boneless ) ~ 1/2 kg
Garlic ~ 7-8 garlic cloves (Peeled and crushed )
Ginger ~ 2 medium sized pieces ( Peeled and crushed )
Green chillies ~ 4-5 nos (Chopped )
Shallots / Kochu ulli ~ 15 nos ( Finely chopped )
Tomato ~ 2 nos ( Medium sized , chop and grind it to a paste using a mixer grinder )
Turmeric powder ~ 1/2 tsp
Black pepper powder ~ 3 tsp
Lemon juice ~ 3/4 tbsp
Home - made garam masala ~ 1/2 tsp
Grated coconut ~ 1/2 cup
Coriander powder ~ 2 tsp
Curry leaves ~ 2 stems
Salt to taste
Coconut oil / Regular vegetable oil

Method

First clean the chicken pieces and cut it to medium sized pieces and then drain it nicely. Next marinate the chicken pieces with 1/4 tsp turmeric powder, 1/2 tsp pepper powder, 3/4 tbsp lemon juice and little salt and refrigerate it for about 30 minutes.

Then heat oil, preferably in a non-stick pan and add mustard seeds and when it pops up, add curry leaves followed by crushed ginger and garlic and fry for 2-3 minutes. Next add finely chopped shallots and green chillies and saute till shallots become transparent and in a very low flame, add 2 tsp coriander powder, 1/4 tsp turmeric powder and fry for less than a minute. Then add ground tomato paste along with 2-3 tbsps of water and cook till the tomatoes are nicely cooked and until almost all water is evaporated.

Next add marinated chicken pieces along with enough salt and mix it nicely and cook covered for around 20 minutes without adding water. Then cook uncovered for another 10-15 minutes and then add 2 1/2 tsp black pepper powder, 1/2 tsp of garam masala, grated coconut and 1 stem of curry leaves and mix it nicely and then keep it in a low flame till the chicken pieces becomes dry and slightly brown in color and at this point you can add 1-2 tbsps of oil. Do stir in between in order to avoid the chicken from sticking to the bottom of the pan.

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Orange Pudding

Orange Pudding

Ingredients

3 oranges
1 1/4 pints milk
1 1/2 oz cornflour
1 oz butter
3 oz sugar
2 eggs
pinch of salt

How to make orange pudding:

Peel the oranges, cut in pieces and place in a buttered dish.
Mix cornflour with a little of the milk.
Boil remainder of milk, add to the cornflour paste and cook for 10 minutes, stirring constantly.
Add the butter and a pinch of salt.
Sprinkle a little sugar over the oranges.
Mix the rest of the sugar with the yolks of the eggs, and add to the milk and cornflour mixture.
Stir for a minute or two longer over the fire without boiling.
Pour over the oranges and bake for 10 minutes.
Beat the egg whites stiffly, fold in a little castor sugar, pie on top and return to cool oven for abut 10 minutes, to set and tinge a very pale brown.

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