Fish Vazhayilayil Pollichathu n Palappam

This is a Recipe which I  have love n like....Alleppy and Kuttanad is famous for its fish Recipes.My dad is also from Kuttanad. My dad always says about  Meen Vzhayilayil Pollichathu his mother used to make  and that is one among the best thing he cherish about his mother as well as he miss too. And when ever my mother tries to do this he always says it cannot beat the Pollichathu which his mother used to make. I think my dad will have the same opinion even if he tastes mine. I hope my parents will be coming here next month. So as a trial I prepared this Recipe.One important note about this  recipe is "The fish should be very very Fresh" else it will spoil your entire recipe.


I hope all knows how to prepare Palappam. If not in some other post I will share the method.

Ingredients.

Step - 1

Fish- 1/2 kg ( I used white Pomfret)

Turmeric Powder - 1 Tspn

Pepper Powder- 1 Tspn

Salt

Vinegar.

Marinate the fish with above ingredients and keep aside for 1/2 hr. After that slightly fry fish with less oil..

Ingredients

Step -2

Shallots - 25 No's

Tomato  - 1 No

Ginger Garlic paste - 1 Tblspn

Turmeric - 1 Tspn

Coriander  - 1/2 Tspn

Red chilly Powder - 1 1/2 Tspn

Eastern Fish Masala - 11/2 Tspn

Tamarind Juice  - 3 Tspn

Fenugreek Powder - 1 1/2 Tspn

Coconut Milk - 1/2 Coconut

Oil

Curry Leaves

Plantain Leaves

Preparation

Add oil to pan the add ginger garlic paste , shallots, tomato, curry leaves once its half done add all the powders. Saute well and add the tamarind juice at end.

Take plantain leaves place it one flame so that it will be come soft. Place some portion of masala , then  keep the fried fish and then place the rest of masala on top of fish. Then add 1 or 2 table spoon of coconut milk and the some fresh curry leaves fold in a way which I have shown in the picture. Take a big pan. Add some oil place this pack in to the pan. And keep on low flame. Place a vessel containing water on top of the Packed Fish so it will be cooked nicely. Cook for fifteen minutes .In between turn both sides. Fish Vazhayilayil Pollichathu ready. Recipe is not that very easy. It need time and patience.

Chicken Rice Noodles

Now a days people are health holic. So they are very much cautious about what they eat . But there are always some of our favorites which we eat even though it has health alerts due to its intake . One among that is noodles. The first and foremost issue which health experts find in noodles is that its made of All purpose flour and its intake is not good for our health.
Here I can suggest a Noodles which is very healthy one and you can eat at any ages. Chicken Rice Noodles.

Recipe Inspired from one of my friends photograph and got the idea how to cook from one of friend Meeran who had that food from South Indian Restaurant.

Original Pic

Ingredients for making Rice Noodles (Idiyappam)
I am sure all the south Indian's will know how to make an Idiyappam ( Rice Noodles ). But this is for people who doesn't know how to make it.

Rice Flour - 3 cups

Water boiled - As much as to make a dough like that which we make to prepare Roti or Poori.

Oil - 1 Tspn

Salt - As per you taste and requirement

Preparation of Rice Noodles (Idiyappam)

Make the dough by mixing all ingredients and you can make noodles in  Idiappam Maker which is avalable in markets. After that cook the Noodles in steam by keeping it inside a Idly Vessel.

Ingredients for Noodles

Chicken Breast - 2 Pieces

Onion - 2 Nos

Capsicum - 1/2 portion if its big

Carrot - 1 No

Beans - 10 No's

Spring Onion - 1 Stem

Celery - 1/2 Stem

Black Pepper Powder - 1 Tspn

Soy Sauce - 1/2 Tbl Spn

Tomato Sauce - 2 Tbl Spn

Chilli Sauce - 1 1/2 Tspn

Ginger Garlic Paste.

Salt

Refined Oil - 3 Tbl Spn

Preparation of Chicken Rice Noodles

Cook the chicken with pepper powder and salt ( Shred it and keep aside)

Cut the veggies into small size .

Initially take a pan and cook beans carrot and onion with salt , but don't over cook that crispness and freshness of veggies should be there.

Take another pan add oil then add ginger garlic paste to it. Then add all the cooked veggies saute well after 5 minutes add the spring onion , celery and capsicum to it. Saute for 5 minutes then add soy sauce and tomato chilly sauce.Saute well and the add the cooked rice noodles into it.Then add the shredded chicken and finally add the pepper powder 1( Tspn). Cover and cook for 5 minutes. Chicken Rice Noodles is done.Add salt according to your taste as already salt is there for rice veggies n soy sauce.

This a complete food for your children and they will definitely like this. Even you don't have to prepare any side dishes for this :)

Thalassery Chicken Dum Biriyani

My earlier post was also regarding biriyani. I already mentioned in the post that I am a biriyani lover. The biriyani which I earlier made was lil spicy.There is always a conflict about biriyani in northern parts of Kerala regarding the best biriyani.Whether Kozhikode biriyani or Thalssery biriyani is the best. But the fact is that both has its own signature taste. This week I am going to make a Thalassery Chicken Dum Biriyani. This is not a very spicy biriyani but its very very tasty.

Ingredients

• Chicken cut into pieces – 1 Kg
• Onions- 4 big ( thinly sliced)
• Green Chilies – 8 to 10 depending on spice level
• Ginger – 1 big piece
• Garlic- 2 1/2 Tbsp crushed
• Tomato – 2 big chopped
• Coriander leaves- 1/4 cup chopped
• Mint Leaves - 1/4 cup chopped
• Garam Masala Powder –  11/2 Tbsp
• Turmeric Powder A pinch
• Lemon juice – juice of 1 lemon
• Ghee  - 2 Tbsp

For Rice

• Jeerakasala Rice –  2 cups( this rice gives the authentic n signature taste to Thalassery Biriyani)
• Water – 3 1/2 cups
• Cinnamon – 1 inch
• Cardamom – 4
• Cloves  - 5
• Pepper Corns -5 Nos
• Star Anise - 4 
• Fennel Seeds - 1/2 tbsp
• Ghee -1 1/2 tbsp
• Salt

Other Ingredients

• Cashew nuts - 100 gram
• Raisins – 100 gram

Preparation of Rice

We can prepare rice first. Cook the rice with the above mentioned qty of water with the spices and ghee added to it.Add salt as needed. Normally we strain water but here the rice is cooked in very adequate amount of water so that we don't have to strain the excess water.Keep the cooked rice aside. Use only the correct amount of water mentioned so that the rice will be properly cooked.

Preparation of Masala

Initially we have to fry all the thinly sliced onions in ghee and keep it aside. Take another vessel where we are gonna do the Dum, so it should be a lil big vessel with a lid. Add thinly sliced tomatoes , no need to add oil.After that add the half of the onions which we fried in ghee.Once cooked add the grinded ginger and garlic paste it to it. After some time add the grinded green chilies to it Saut well add some salt .Put the washed chicken pieces into it then add the chopped mint leaves. Add some amount of water just to cook the chicken. Cover the vessel with a lid. Once chicken is half cooked add the coriander leaves , garam masala and a pinch of turmeric powder(optional) .Then cover the vessel again the cook until the chicken is properly cooked. No need of much gravy. Ocne this chicken is done add the rice into it by layering again with raisins , cashew nuts and rest of the onion fried in ghee. For Thalassey Biriyani we won't fry raisins and cashew in ghee as we do for other biriyani. If you need some more smell you can add lil rose water and for color you can add saffron diluted in milk.Saffron was not in my store so I didn't add that.Saffrons are not only for color it add taste to ur biriyani. Once the layering part is over cover it with a wet clean cloth and close the vessel with a lid and keep another vessel filled with water on top of the lid to do the Dum.Basically Dum is to "Cook in Steam" Keep the vessel on low flame for 10-15 minutes. When we open the lid we can find the wet cloth almost dried.

Thalassery Chicken Dum Biriyani is ready. Serve it with Dates pickle and Onion-Vinegar Salad.That is the best and traditional combination of Thalassery Dum Biriyani.

Egg Biriyani

There is very less people who doesn't like Biriyani. There may be more than hundred varieties of biriyani. It differs from place to place. I being a biriyani lover planned to make biriyani for my weekend. But thought like   y Chicken , Mutton or Beef. Y should not I go for a simple Biriyani which is not that heavy. So I made a simple Egg Biriyani with very less ghee.

Ingredients

Basmati Rice - 2 Cups

Egg - 2 Nos

Onions - 4

Tomato - 1 Big

Green Chilly - 3

Ginger Garlic Paste - 2 Table Spoon

Garam Masala - 1 1/2 Tbl Spn

Turmeric Powder - 1 tspn

Coriander Powder - 1 Tbl Spn

Chilly Powder - 1 Tspn

Mint Leaves - 10 - 15 Nos

Coriander Leaves - 6 Stems

Yogurt

Star Anise -3

Cloves - 4

Cinnamon - 1 stick

Pepper Corn - 5 Nos

Fennel Seeds - 1/2 Tspn

Oil

Ghee 

Raisin - 50 gm

Cashew - 50 gm


Preparation of Rice

First cook rice by adding Star Anise , Cloves , Cinnamon ,Pepper Corns and salt. But don't over cook rice. Strain and keep aside.

Preparation of Masala.

Take a Pan add oil then add ginger garlic paste then add fenugreek seed onions tomato and grinded green chilly. When half done add all other powder , then mint leaves and coriander leaves .When it is almost well cooked add Yogurt. Now masala is ready.

Take another pan add some ghee then add some onions cashew nuts and raisins fry it till it becomes slightly brown. This can be used for garnishing. This is the only part where i used ghee. Rest all was done in refined oil so that biriyani wont be that heavy

Then you can layer the Rice and Masala in another vessel.  Then finally garnish with the fried onions cashew and raisins.

Keep a boiled Egg on top since it is Egg Biriyani.

Serve with Raita 

Nadan Crab Roast

Seafood is the best food if cooked properly. I really love crabs but due to some advice from my mother and mother in law regarding the increase in Cholesterol level by the consumption of Crabs. I rarely tried my hands on Crabs."Healthy foods are never Tasty"  by keeping this note in mind I planned to have my next hands on experiment on Crab may be after 2 years :)

Ingredients

Crab - 1 kg

Shallots - 20 No's

Onion - 5 No's

Ginger - A medium sized one

Garlic Pods - 6 Nos

Green Chilly - 4 No's

Curry Leaves 

Coriander Leaves (Optional)

Turmeric Powder - 1 Tblspn

Chilly Powder - 1 Tbl Spn

Chicken Masala - 1 Tbl Spn

Garam Masala  1 Tspn

Pepper Powder - 1/2 Tblspn

Coconut Oil- 2 Tblspn

Fennel Seeds - 10 no's (Optional)

Tamarind  Juice - Take the size as of a big Gooseberry   

Preparation

Clean Crab well . Take a Pan add Crab , thinly sliced onions ,shallots, green chilly, turmeric powder salt  and  lil water to cook. The best way to know whether crab is cooked is to see it shells if turns red then it means it cooked. At that point add chilly powder , garam masala , chicken masala, some fenugreek seeds and the saute it properly so that all the masalas mix well. Cook for another 5 minutes and add the tamarind juice. Now u can see so much of gravy and that will be more than the water you added to cook. That is because of the water from the shallots and onions as well as the crab , if you need a dry roast u can cook on high flame so that the gravy will get dried up. After 10 minutes add some pepper powder , coconut oil , then curry leaves and coriander leaves . Then cover it and cook for 5 minutes.

NB: Crab always taste good if its spicy. So you can increase or decrease the masala according to your spicy choice.

Crab Nadan Roast is ready. You can serve with Rice , Roti , or Bread.

Chicken Fried Rice

This is also a very much common recipe. I swear if u need the Chinese food to have the restaurant quality one thing you have to add is aginomoto (Chinese salt) and depends on the kadai u used to prepare it and amount of oil tooo.
For my recipe I didn't use aginomoto because new studies say that this is not good for health and in some countries like US it is already banned.I don't have that traditional kadai(pan) too..so I adjusted with my Non Stick Pan.With my limited resources I managed to make my own customized Chicken Fried Rice.


Ingredients

Basmati Rice(Tilda is preferable for UAE people) - 2 1/2 cups

Chicken Breast - 2 Pieces

Onion - 2 Nos

Capsicum - 1/2 portion if its big

Carrot - 1 No

Beans - 10 No's

Spring Onion - 1 Steam

Black Pepper Powder

Soy Sauce - 1 Tbl Spn

Chilli Sauce - 1 1/2 Tspn

Ginger Garlic Paste.

Salt

Refined Oil - 3 Tbl Spn

Preparation

Cook the chicken with pepper powder and salt ( Shred it and keep aside)

Cook Basmati Rice with salt but don't over cook because taste depends on the Rice quality too.( One rice should not stick other rice)

Cut the veggies into small size .

Initially take a pan and cook beans carrot and onion with salt , but don't over cook that crispness and freshness of veggies should be there.

Take another pan add oil then add ginger garlic paste to it. Then add all the cooked veggies saute well after 5 minutes add the spring onion and capsicum to it. Saute for 5 minutes then add soy sauce and green chilly sauce.Saute well and the add the cooked rice into it.Then add the shredded chicken and finally add the pepper powder 1( Tea soon). Cover and cook for 5 minutes. So Chicken Fried rice is done.Add salt according to ur taste as already salt is there for rice veggies n soy sauce.

Serve with Tomato Sauce if u want it to be more rich you can make Chilly Chicken too which is the best combination :)

Chicken Lollipops

This is a recipe which all people love irrespective of age groups. I ate the tastiest chicken lollipops from Arab Uduppi Restaurant Abu dhabi. So i planned to make a try on this. Its very simple n tasty too..I am sure you will try this n will love this.Only toughest part is to make the chicken wings to lollipop shape. You can depend ur husband or brother to do it , as I depend my husband to make it :)I was surprised to see my husband also took interest in viewing the video on YouTube to learn how to make lollipops and helped me to make those which made my job very much easy

Ingredients

Chicken Wings – 8 No’s
Corn Flour - 1/2 cup if needed u can add some all purpose flour

Ginger Garlic Paste – 2 Tbl spn

Green Chilies – 6 to 8

Soy Sauce – 1 Tblspn

Vinegar -1/2 Tspn

Chilly Sauce/ Red Chilly Sauce – 1 ½ Tspn

Tomato Sauce – 1 Tblspn

Egg -1

Red Color – Optional

Salt

Oil – Refined
Chilli Powder -If you need it to be more spicy)very much optional

Preparation

Mix all the all ingredients and marinate on the chicken wings which are made to lollipops.

(One important tip if your are not that expert in making the mixture in a way that it will be thick and stick to chicken ,the easiest way of any marination is to put all ingredients in to the [chicken or what ever you want to marinate]  and then add water in this particular recipe water is not needed because egg itself make the mixture loose if you want the mixture to be some more loose better add an egg rather than water)

Keep it for half n hour. After that fry it in low flame

You will get N number of videos on YouTube to understand how to make the chicken wings to lollipops.

My husband helped me to make the lollipops.

I served it with Thai Chilly Sauce.

Nadan Chemmen ( Prawn )Roast.

It is a very very common recipe. But still if some one or the other may be benefited by my post :)

Ingredients

Prawns - 1/2 kg

Onion - 2 Big

Ginger Garlic paste - 1 Tspn

Chilli Powder - 2 Tbl Spn

Corriander - 1 Tbl Spn

Turmeric - 1 Tspn

Garam Masala  - 1 Tbl Spoon

Pepper Powder - 1 1/2 T spoon

Oil

Salt

Curry Leaves.

Preparation

Cook Prawns by adding turmeric , pepper powder salt and water.

Once half cooked add some chilli powder corriander powder and garam masala.

Cook till the prawns are properly cooked.

Take a pan add oil it can be either coconut oil or any refined oil.

If you need nadan taste add cococnut oil.

Add ginger garlic paste then onions saute well once its half done add the masalas again accordingly initially the powders were added when prawn were cooked so add carefully according to u choice of spicy.

Then add curry leave. Saute it and cook it on low flame until it turn to dark brown color.

Serve with Rice 

Fish Molly

Fish Molly

Ingredients 

Fish – Perl Spot/King Fish – ½ kg

Grated Coconut – 1 No

Onion – 2 Big

Turmeric Powder – 1 ½ Tsp

Coriander Powder – 1 Tsp

Chili Powder -2 Tsp

Green Chilies - 4 No’s

Coconut Oil – 2 Tbsp

Curry Leaves – 15 No’s

Salt as per taste

Preparation.

Initially you have to make the coconut milk of 1 full grated coconut.

Add the above ingredients in to it excluding Fish and Coconut Oil.

Place the vessel on flame. Once the mix start boiling Put the fish Into it and keep it

on medium flame.

Once the fish is properly cooked you can add the coconut Oil and turn off .

If you need it more spicy increase the no of green chillies rather than chilli powder 

Note : If are planning the same for dinner please make it at least 5 hours before so that the taste will be much better.

You can have this with Chappathi/Appam/Bread/Rice.

Kappa n Meen Curry

Kappa n Meen Curry

Boil the tapioca in Cooker for 3 whistles with turmeric and salt.(Depends on Quality of Tapioca)

Once done drain water.

2 Table spoon oil
1 Onion Big
Mustard
Dry Chilly
Curry Leaf
Salt

Saute the above ingredients in Oil and garnish the cooked tapioca

Alappuzha Special Fish Curry 

Fish - 1/2 kg

Cocunut Oil - 3 table spoon

(Dried Chilly /Corriander/ Fenugreek and Pepper) dried and pwdered (Spcl kind of Homemade Fish Curry Mix) - 3 table spoon 

Mustard

Fenu Greek

Shallots - 8 to 10 No's

Ginger garlic paste - 1 1/2 table spoon

Gambooge (Kudam Puli) - 3 medium pieces

Curry Leaf


splutter mustard and fenugreek seed in oil

add ginger garlic paste to it

once its slightly brown add shallots and little salt

Once the shallots are slightly brown add the Fish masala mix which is made to a paste by adding sufficient water.

Can add lil fenugreek powder as per your taste ( Not compulsary since its in already in Fish Masala Mix)
Saute it till the oil is visible on top

Add necessary water for the gravy 

Add Gambooge 

Once the Gravy start to boil add the fish peases and the necessary salt.

U can add lil more oil may be a tea spoon and curry leaves before 2 min u remove it from the flame.

Egg Noodles

Egg Noodles
Ingredients
Egg 3 Nos
Plain noodles / Egg Noodles 1 & 1/2 cup
Onion - 1 (Medium Sized)
Finely cut cabbage 3/4 cup
Carrot 1
Capsicum 1/2
Beans 1/2 cup
Spring onion 3 sprigs
Pepper 1/2 tsp
Soy Sauce 1 & 1/2 tsp (Tomato Sauce Optional) 
Salt As needed
Garlic Pods 5 Nos (Chinese Garlic)

Oil 2 tbl spn

Preparation

Cook noodles in 3-4 cups of water and cook noodles for 3-4 minutes. Make sure its not over cooked. Drain water and wash it to remove the excess starch and add 1 tsp oil and mix well to avoid sticking.
Cut veggies into fine thin strips and the spring onions (White Portion).
Take a Pan /Kadai add oil then
Add the sliced garlic into it.
Add the thin sliced Onion and when it turns transparent add all the thin sliced veggies in to it. (No need to over cook. Let the crispness of veggies remain)
Then add Pepper powder soy sauce sauté well still its spread over the veggies.
Add the Cooked Noodles and required salt since soy sauce contains salt please check the salt before u add.
Mix it well .

Make scrambled egg (Not compulsory to add onions).

Add to the above cooked Noodles and add the Green portion of spring onions just before u remove from flame.

Serve it with Tomato Sauce.