Kerala Style Nadan Beef Fry

Ingredients for Nadan Beef Fry Recipe
Beef - 1 kg
Button onions(Kunjulli) - 1/2 cup
Bay leaves - 2 nos
Garlic û 1 full pod / 10 nos cloves
Ginger - A thumb size piece
Fresh coconut slices û 1/2 cup
Red chilli powder - 1 1/2 tbsp
Coriander powder - 2 tbsp
Turmeric powder - 1/2 tsp
Garam masala(Kerala style) - 1 tbsp
(Heat and powder 4 cloves, 3 cardamoms, 1 long cinnamon stick, 2 tbsp fennel seeds, 8 black peppercorns, 4 fenugreek seeds, 2 red chilly)
Curry leaves - 4 sprigs
Salt - As reqd
Coconut oil - 2 tbsp
Preparation Method of Nadan Beef Fry Recipe
1)Cut beef into small pieces and wash it well.
2)Chop onions into 2 pieces.
3)Heat oil in a heavy bottomed pan.
4)Add ginger, garlic and 3/4th of the chopped onion.
5)Stir it well until it╝s a completely sautى, slightly golden in colour.
6)Make a paste of Garam masala, chilly powder, coriander powder, turmeric powder and salt.
7)Add this paste to the onion ginger, garlic mixture and sautى on slow fire till and the oil separates from the masala.
8)At this point, add the beef and saute again on slow flame till the water comes out of the beef.
9)Once the water is fully out of the beef, add the curry leaves and coconut pieces.
10)Cover and cook, adding ╒ cup more hot water to cook again on medium flame.
Tips/Suggestions:-
Once the beef starts to cook and you find on an open vessel it takes time, you can use pressure cooker and wait for 3 to 4 whistles and it should be cooked properly. You can add 2 tbsp of vinegar too to the beef to cook it properly.

Masala Chai Recipe

Chai is a Hindi word for tea - which was originated from Cha - the Chinese word for tea. Masala is a Hindi word meaning spice. Masala Chai is a hot spiced tea blended with aromatic herbs. Masala Chai is a very popular drink not only in India, but also in western countries like the United States, UK and Australia. Unlike in the western countries, tea is never served cold in India.

Tea or Chai is the most popular drink in India and it is served anywhere - from street-side vendors to luxurious restaurants. Traditionally, Indians welcome their guests with a cup of Chai. Recipes for making masala chai varies from state to state and from family to family. Howver, the most common ingredients (spices) for bringing out the flavors in Masala Chai are

Cardamon : Only green cardamon is used in making Masala Chai. Cardamon has a wonderful flavor which goes perfectly well with tea. It could be used in ground form or in the form of slightly crushed pods.

Cinnamon : Cinnamon is another fragrant spice commonly used in Masala Chai. It could be used in ground form or in the form of crushed cinnamon sticks.

Nutmeg : Nutmeg has a subtle cinnamon like flavor which is often used in Masala Chai. It is always used in powder form.

Ginger : Only fresh Ginger in crushed form is used in making Masala Chai. Its pungent taste bring out a warming effect. It also has medicinal properities in curing colds and cough.

Cloves : Cloves are not very popular in making Masala chai, as they are very pungent. They are used only in whole form. Normally one or two cloves are enough for making 4 cups of Chai.

Black Pepper : Black pepper is freshly ground before using it for tea. Again it should be used sparingly.

Here’s a  simple recipe for making Masala Chai.

Serves : 4

Ingredients :

2 cardamom pods

1 cinnamon stick, lighlty crushed

1/4 teaspoon ground ginger

1/8 teaspoon freshly ground black pepper (optional)

2 whole cloves (optional)

3 cups water

1/2 cup milk

2 tablespoons Black tea

3 tablespoons granulated sugar (or to taste)

Method :

Lightly crush Cardamon pods and Cinnamon in a mortar.

Put water in a pan. Add crushed Cardamon, Cinnamon, ground Ginger, black pepper and cloves to water. Bring the mixture to boil. Let it simmer for few minutes.

Remove the pan from fire and let the spices infuse their flavor for about 3-4 minutes.

Add the sugar and milk to the pan and bring to a boil.

Remove from heat and add tea leaves. Cover the pan, remove from hear and let it steep for 4-5 minutes.

Masala Chai is ready. Just strain it into a teapot or directly into tea cups.

Hydrabadi Biriyani

Ingredients:
Basmati Rice 500 gms.
Mutton cut into small pieces 1kg.
Garam Masala 2 tsp.
Red chilies 6 nos.
Cashewnuts A handful
Onions (sliced fine and
fried till crisp) 5 nos.
Cloves 2 nos.
Dalchini 2 pieces
Elaichi 3 nos.
Green chilies 6 nos.
Kothmir, chopped 1 small bunch
Pudina chopped 1 small bunch
Ginger Garlic paste 3 tsp.
Saffron (dissolved in ¾ cup milk) 2 pinches
Curd beaten 1 cup
Lime juice 2 nos.
Eggs boiled 4 nos.
Ghee /Oil 5 tbsp.
Salt to taste

Method of making :

1.Grind the red chilies and cashewnuts to a fine paste.
2.To the mutton apply the ginger - garlic paste and beaten curd. Set aside.Heat 4 tablespoons ghee and fry the red chili masala.
3.Add the marinated mutton, ¼ of the fried onion, one teaspoon garam masala and salt to taste.
4.Keep frying till ghee separates. Add 1½ cups warm water.Pressure cook till tender.
5.Heat dekchi, add 1 tbsp ghee and fry the sabut masala.
6.Add the rice and fry a little. Add the green chilies and salt to taste.
7.Add enough warm water. Cook till rice is done, remove and spread on a thali, discarding the whole masala.
8.Mix together the chopped kothmir, pudina, garam masala and fried onion.Set aside.
9.Take a heavy bottlomed dekchi and line it with ghee.
10.Spread a layer of rice and cover it with half of the mutton.
11.Sprinkle half of the pudina / kothmir mixture and juice of lime.
12.Cover with rice, followed by a mutton layer. Finish with a rice layer.
13.Sprinkle the rice with saffron milk and dot with ghee.
14.Cover tightly and place over a griddle for dum for 20 minutes. Serve hot, garnished with eggs cut into halves.

Mango Pickle

Ingredients12 medium size raw mangoes 300 gms mustard powder 250 gms red chili powder 250 gms salt (not more than 150 to 200 gms if using iodised salt) 50 gms fenugreek seeds 1 1/2 kgs sesame seed oil optional - peeled garlic flakes or Bengal gram whole/chic. peas) picked and cleaned
MethodLeave the raw mangoes in water for 15 minutes and dry them with a clean cloth. Cut them into pieces of 1 1/2 to 2 inches. Discard the seed / stone and the onion type layer on the pieces. Clean the cut pieces with dry cloth.
Mix the mustard powder, red chili powder, salt and fenugreek seeds together in a big basin. Add one cup of oil and mix to a consistency that can be held in a fist. Sprinkle the mango pieces also with a little oil. Take a few mango pieces at a time and mix them well with mustard, chili, salt mix and put them in a ceramic jar or a big plastic container. Repeat the process till the mix and the mango pieces are over. Towards the end if a little mix remains it can be added on top. Pour 1 inch oil above it and cover it with a lid. Tie a neat thick cloth over it and store it. Mix it well on the third day. Taste it and if need salt may be added at this stage. Those who want to add garlic or chickpeas can do so now. Take some Avakaya separately and mix a handful of chickpeas in some and garlic in some. Since chickpeas and garlic take oil add extra oil.
TipsFor those who have never tried making this delicacy at home a few tips may come in handy.
1. Make sure to keep ready a reasonably big ceramic jar or a plastic container, clean and dry and with a proper lid.
2. Mangoes must be cleaned and dried properly. Wash and dry hands. No dampness should be allowed to creep in at any stage.
3. Remember that the quantity is more on the day it is made. On the third day the level comes down. Mix it thoroughly. Many make it in a big container, since it is more convenient to mix well. Later it can be transferred to smaller bottles or jars

Onam Recipe - Mango Pickle Kerala style

1 4cups green mango lightly pared and diced
2 Salt to taste
3 1/4cup gingely oil
4 1/4tsp mustard powder
5 1/4cup turmeric powder
6 1/2cup chilli powder
7 1tsp asafetida powder
8 1/4tsp fenugreek powder
9 A few curry leaves
10 2cups water,boiled and cooled
Method
1 Toss the diced mango in salt. Set aside for two hours.
2 Heat the gingely oil and fry the nustard, turmeric, chilli, asafetida and fenugreek powders and curry leaves over a moderate flame. Add the water and bring to boil.
3 Remove from fire and cool
4 Stir in the marinated mango .Mix well and bottle

Onam Recipe - Pachady

• 
  
  Cucumber 1 (or 1/4th small white pumkin)



• 
  
  Salt As per taste



• 
  
  Yogurt 1 cup



• 
  
  Mustard seeds 2 tspn



• 
  
  Green chilly 1-2



• 
  
  Coconut 1 cup



• 
  
  cooking oil / coconut oil 1 tbsn



• 
  
  Red Chilly 2



• 
  
  Curry leaves 1 sprig
  


• 
  
  1. Peel and chop cucumber very fine mix a little salt and keep aside.(If u r using white pumpkin, cook with just enough water and salt) 2. Grind the coconut 1 tspn mustard seeds and green chilly together to get a fine paste. 3. Mix the cucumber yogurt and coconute paste together and adjust taste. 4. Heat oil in a pan and add the remaining mustard seeds and when they crackle add red chilly and fry for a while. Add this to pachady. 5. Garnish with curry leaves and serve.

Onam Recipes - Payar Thoran

• Payar (Long beans) 2 cups (chopped fine)



• Salt As per taste



• Turmeric ¼ tspn



• Green chilly 3-4



• Garlic 3-4 cloves



• Coconut oil 1 tbsn



• Mustard seeds 1 tspn



• Urid dal 1 tspn



• Curry leaves 1 sprig



• 
  
  
  Coconut 1/2 cup shredded
  1. Chop long beans very fine. Mince garlic and Green chilly together.Shred coconut and mix with minced garlic, green chilly and turmeric. 2. Heat oil in a pan and add mustard seeds and urid dal. When mustard seeds crackle, add curry leaves and fry for a few seconds. 3. Add long beans to pan along with 1 cup of water and cook on medium heat. 4. When almost done, add salt, and coconut-mix and mix well and cook till beans is done and water is fully evapourated.

Onam Recipe Avial

This is a semi-dry preparation which is a mixture of all sorts of vegetables.
Serves 10

Ingredients:
Yam sliced thinly into 11/2" length pieces - 1cup
Cucumber sliced lengthy into 1 1/2" thick pieces - 1cup
Snake gourd sliced into 1 1/2" length pieces - 1cup
Carrot sliced into into 1 1/2" length pieces - 1/4cup
Long runner-beans sliced into 1 1/2" length pieces - 1/2cup
Drumstick cut into 2" length pieces - 2nos
Raw bananas sliced into 1 1/2" length pieces - 1no
Turmeric powder
Curd - two table spoon
Small onion - 5 nos
Salt - to taste
Grated coconut - I full coconut
Green chillies - - 5nos
Cumin seeds - 1/2tsp
Curry leaves - - 2sprigs
Coconut oil - 3tbs
Method of Preparation :
Coarsely grind the coconut, green chillies , cumin seeds and onion. Keep it aside.Clean the vegetables. Heat 2tbs coconut oil in a thick bottom vessel. Add the vegetables and cook in a low flame. Do not add water. When it is done, add turmeric powder, salt and mix it well. Remove the vegetables from the middle and put sliced bananas and cover it with the other vegetables. When steam comes out, add the coconut paste and curd and stir well. Remove from fire. Mix the remaining coconut oil and curry leaves in the avial.

Traditional Kerala Pork Curry Recipe

Ingredients:

* Pork - 500 gm

* Vinegar - 2 desert spoon

* Salt - As required

* Long sliced Onion - 1

* Long sliced Ginger - 1 tsp

* Chilly powder - 1 tsp

* Coriander powder - 1 desert spoon

* Turmeric powder - ½ tsp

* Cinnamon - 2 pieces

* Cardamom - 3

* Cloves - 6

* Garlic - 12

* Oil - 2 desert spoon

Procedure:

Clean pork and cut into small pieces.

In a pressure cooker, mix the pork pieces with vinegar, salt, chilly powder, coriander powder, turmeric powder, cinnamon, cardamom, cloves, ginger, water and cook for atleast 10 minutes after hearing the whistle.When cooked, drain extra water.

Heat oil in a kadai, sauté onion, curry leaves till golden.

Add the cooked pork and sauté well until dry and gets brown.

Serve hot with Bread, Chappathi and Appam.

Traditional Kerala Recipe for Vishu - Kalan

It is a preparation of buttermilk with thick gravy. Sliced plantains known as nenthra-kaya and yams (chena) are boiled in water with salt and chillies. Buttermilk mixed with ground coconut pulp is poured in proper time and the preparation is flavored by the addition of mustard, fried in coconut oil.

Ingredients: (Serves 10)
1. Yam sliced into small pieces 100gm
2. Small raw banana 1no
3. Green chillies (slit the edge) 3nos
4. Mashed yogurt (without water) 1/2litre
5. Grated coconut 1/2quantity
6. Cumin seeds 1/2tsp
7. Pepper powder 1tsp
8. Water 1cup
9. Turmeric powder 1/4tsp
10. Salt to taste
11. Fried and powdered fenugreek 1/2tsp
12. Ghee 3tsp
13. Dried chilli (split into 2) 2nos
14. Mustard 1tsp
15. Ghee 1tsp
16. Curry leaves 1sprig

Method:

1.Remove the skin of the plantain and slice it into small pieces.
2.Grind the coconut and cumin to a smooth paste without adding water. Keep it aside.
3.Dissolve the pepper powder in 1/2cup of water and strain it through a clean cloth. Cook the vegetables in this water. Add the turmeric powder and salt. Stir well. When the water dries, add 1tsp ghee. Pour the yogurt and mix well. Lower the flame. When the curd boils and becomes dry and thick, add the grinded coconut mixture and fenugreek powder into it. Stir well. Brings to a boil and remove from fire. Season with mustard, dried chillies and curry leaves.

Kerala Avial Recipe for Vishu

Ingredients:1. Elephant yam (Chena) 500 gm
Cucumber (Vellarika) 500 gm
Carrot 100 gm
Raw banana 1
Drumstick 2
Snake gourd (Padavalanga) 50 gm

2. Salt As required

3. Coconut 1 cup
Shallot 4
Green chilly 2
Chilly powder 1 teaspoon
Turmeric powder ½ teaspoon
Cumin powder ¼ teaspoon

4. Curd 2 tablespoon

5. Curry leaves 2 stem

6. Coconut oil 1 tablespoon

Wash all the vegetables and cut into 2 inch long pieces.

Add required water and salt and cook.

Grind ingredients Coconut 1 cup , Shallot 4 , Green chilly 2 , Chilly powder 1 teaspoon , Turmeric powder ½ teaspoon, Cumin powder ¼ teaspoon coarsely.

Add this to the cooked vegetables. When cooked properly add curd and curry leaves and mix well.
Add coconut oil and remove from fire.

Vishu Kanji/Vishu Katta Kerala style

Vishu is celebrated on a grand way by malayalis in Kerala and across the globe. Most of these traditions are based on a belief that Vishu must be celebrated well as the good things of the first day of the New Year determines the fortune of the year. Vishu becomes all the more important for the Malayalees regardless of their religion or sect. This occasion signifies the Sun's transit to the zodiac - Mesha Raasi (first zodiac sign) as per Indian astrological calculations. Vishu is also considered as the harvest festival of Kerala and thus the importance of this day to all Malayalees. In Assam this day is called Bihu, in Punjab Baisakhi (originally Vaishakhi) and in Tamil Nadu Tamil Puthandu or Vishu punyakalam.The word "Vishu" in Sanskrit means "equal". Therefore Vishu is more probably denoting one of the equinox days.
Vishu Kanji/Vishu Katta Kerala Traditional style

Here i am sharing the recipe of our traditional Vishu kanji …Some people call it as Vishu kanji and some parts of Kerala as Vishu katta…Malayalee can’t celebrate vishu without vishu kanji and vishu kani…In the day of vishu after seeing the vishu kani early in the morning we used to have vishu katta as breakfast ….So Enjoy a great vishu
Ingredients
Raw Rice -2 1/2cup( unakkalari,the rice which we used to make palpayasam) if u don’t get unakkalari u can use raw rice (pacha ari which we used to make idly)
Grated Coconut-4
Salt-to taste
cumin seeds-1/2tsp
Cooking Time-1/2hour

Method
Take a blender and grind the grated coconut along with water …. Extract coconut milk(thick onnam palu) and filter it (3 cup).
Take the cumin seeds in hand and just rub the seeds with the fingers and add this to the coconut milk d keep it aside …Now add some more water and grind again and extract thin coconut milk(6 1/2cup).
Wash the rice properly and keep it aside..Heat the uruli or big thick bottomed vessel(if u have nonstick kadai its best) ….Then add the 2nd coconut milk and bring it to boil.Stir occasionally for not to curdling the milk .
When it began to boil, pour the rice into it,close the vessel with a lid and cook well.
When its 1/2 cooked add the salt …Don`t forget to stir occasionally. ..So when the rice is 3/4th cooked then add the 1st extract of milk with cumin seeds.
..Stir continuously till the rice is cooked and become a thick gravy .Stir carefully coz the water in the milk began to crackle .By this time the oil is begin to come out from vishu katta So when its done take it from the kadai or uruli and pour into steel plate or banana leaves and fill it fully (if u have banana leaves use that only ..(the vishu katta will be more tastier )…With a banana leaf or a spatula wipe the top portion and make it even...When cool cut into pieces..Serve with jaggery syrup(sharkara paani)By Veena

Dry Ckicken curry Keral style

Ingrediants:

1.Chicken - 1 Kg

2.Coconut,grated - 2 tsp

3.Coriander Seeds - 2 tsp

4.Cinnamon - 4

5.Cloves - 6 Nos.

6.Onion (Big) - 3 Nos.

7.Garlic - 12 Flakes

8.Ginger - 1 Inch Piece

9.Red Chillies - 10 Nos.

10.Coriander Leaves - A handful

11.Onions, cut finely - 2 Nos.

12.Tomatoes,Chopped - 2-3 Nos.

13.Ghee (For Frying) - as required

14.Salt - To Taste
Procedure:

1.Fry the grated coconut till brown in colour in a little ghee.
2.Grind together fried grated coconut,Coriander seeds, cinnamon, cloves, onions, garlic, ginger, red chillies, coriander leaves to a fine paste without water.
3.Remove the masala,pass water in the mixer jar and keep water aside.
4.In a vessel heat 2 tsps ghee and fry onions till brown.
5.Then add the chicken pieces, chopped tomatoes, salt and stir on low fire for 10 minutes.
6.Then add the ground masala and masala water.
7.Cook the chicken curry until quite dry