Squid Roast // കൂന്തൽ റോസ്റ്റ്

 Another Seafood Recipe...

Squid : Half Kilo 

Green Chilly: 2
Ginger: 1 Large Piece
Garlic: 8 - 10 Cloves
Tomato: 1
Chili Powder: 1 Table Spoon
Coriander powder: 1/2 Tea Spoon
Turmeric powder: 1/2  Tea Spoon
Garam masala powder: 3/4 Tea Spoon
Pepper powder: 1/2 Tea Spoon
Coconut Oil: 3 Table Spoon
Coriander leaves
Curry leaves
Salt
Clean the squid and cut it to small pieces and marinate it with some salt, little turmeric powder and chilly powder. Let it rest for some time and then cook the squid. 
Heat coconut oil and add garlic, ginger and green chillies.
Add chopped onion and fry well. Add chilli powder, turmeric powder, coriander powder and garam masala powder and fry till the raw taste of the masala is gone. 
Then add cooked squid and tomato. 
Add salt if needed.  Cover and simmer over low heat.
Stir occasionally ..
Finally add some coriander leaves, curry leaves and pepper powder and turn off the heat.

കൂന്തൽ : അര കിലോ
സവാള : 2
പച്ചമുളക് : 2
ഇഞ്ചി : 1 വലിയ കഷ്ണം
വെളുത്തുള്ളി:  8 - 10 അല്ലി
തക്കാളി : 1 
മുളക് പൊടി : 1  ടേബിൾ സ്പൂൺ
മല്ലി പൊടി : 1/2 ടി സ്‌പൂൺ
മഞ്ഞൾ പൊടി : 1/2 ടി സ്‌പൂൺ
ഗരം മസാല പൊടി : 3/4 ടീ സ്‌പൂൺ
കുരുമുളക് പൊടി : 1/2 ടി സ്‌പൂൺ
വെളിച്ചെണ്ണ : 3 ടേബിൾ സ്പൂൺ
മല്ലി ഇല
കറിവേപ്പില
ഉപ്പ്‌
കൂന്തൽ കഴുകി വൃത്തിയാക്കി മുറിച്ച് ഒരൽപം ഉപ്പും, മഞ്ഞൾ പൊടിയും, മുളക് പൊടിയും ചേർത്ത് മാരിനേറ്റു ചെയ്തു കുറച്ചു സമയം വെക്കുക. ശേഷം വേവിച്ചു വെള്ളം വറ്റിച്ചെടുക്കുക. 
വെളിച്ചെണ്ണ ചൂടാക്കി വെളുത്തുള്ളി, ഇഞ്ചി, പച്ചമുളക് ചേർത്ത് വഴറ്റുക. 
സവാള അരിഞ്ഞത് ചേർത്ത് നന്നായി വഴറ്റി മുളക് പൊടി, മഞ്ഞൾ പൊടി, മല്ലി പൊടി, ഗരം മസാല പൊടി എന്നിവ ചേർത്ത് മസാലയുടെ പച്ച മണം മാറും വരെ വഴറ്റുക. 
ശേഷം വേവിച്ച കൂന്തൽ, തക്കാളി അരിഞ്ഞത് ആവശ്യത്തിനു ഉപ്പും ചേർത്ത് നന്നായി ഇളക്കി ചെറിയ തീയിൽ മൂടി വെച്ച് റോസ്റ്റ് ആക്കി എടുക്കുക.
ഇടക്ക് തുറന്ന് ഇളക്കി കൊടുക്കണം..
അവസാനം കുറച്ചു മല്ലി ഇല , കറിവേപ്പില കുരുമുളക് പൊടി ചേർത്തിളക്കി തീ ഓഫ് ആക്കാം 

Tapioca / Kappa & Prawns Roast // കപ്പയും ചെമ്മീൻ വരട്ടിയതും..

For the seafood lovers...

Prawns Roast

Clean half a kilo of shrimp, wash it, add some chilli powder, turmeric powder and salt
Heat oil and fry some coconut slices
Transfer this to a plate and lightly fry the shrimp in the same oil and remove it from the pan. 
To the Same pan add chopped  10 small onions, 10 garlic cloves, a small piece of ginger, 2 green chillies and curry leaves. Add half of a small tomato.
Add 1.5 tsp coriander powder, 1.5 tsp chilli powder and 1/2 tsp turmeric powder and saute well
Add fried prawns and coconut and roast over low heat. Finally add a little garam masala and turn off the heat

Tapioca

Pour enough water to the tapioca and bring to a boil. Once it boils well, drain the water,

Now  add enough water and salt and cook

Once it is well cooked, drain the remaining water and mash the kappa

Splutter some mustard seeds and add some grated coconut and dried red chilli and curry leaves.

Mix this to the mashed tapioca.

ചെമ്മീൻ വരട്ടിയത് 

അര കിലോ ചെമ്മീൻ ക്ലീൻ ചെയ്ത് കഴുകി വെള്ളം കളഞ്ഞ് കുറച്ചു മുളക് പൊടിയും മഞ്ഞൾ പൊടിയും ഉപ്പും പുരട്ടി വെക്കുക

എണ്ണ ചൂടാക്കി അര മുറി തേങ്ങ കൊത്തു വറുത്തെടുക്കുക

ഇതു ഒരു പ്ലേറ്റിലേക്ക് മാറ്റി അതേ എണ്ണയിൽ ചെമ്മീൻ ചെറുതായി ഒന്ന് വറുത്തു മാറ്റിവെക്കുക

ഒരു 10 ചെറിയ ഉള്ളി, 10 വെളുത്തുള്ളി , ചെറിയ കഷ്ണം ഇഞ്ചി, 2 പച്ചമുളക്, കറിവേപ്പില എന്നിവ വഴറ്റുക..ഒരു ചെറിയ തക്കാളിയുടെ പകുതി കൂടി ചേർക്കുക

ഇതിലേക്ക് 1.5 ടീ സ്പൂണ് മല്ലി പൊടി, 1.5 ടീ സ്പൂണ് മുളക് പൊടി, 1/2 ടീ സ്പൂണ് മഞ്ഞൾ പൊടി എന്നിവ ചേർത്ത് നന്നായി മൂപ്പിക്കുക

ഇതിലേക്ക് വറുത്തു വെച്ച ചെമ്മീനും തേങ്ങാക്കൊത്തും ചേർത്ത് ചെറിയ തീയിൽ ഇട്ട് നന്നായി  വരട്ടി എടുക്കുക. അവസാനം ഒരൽപ്പം ഗരം മസാല കൂടെ ചേർത്തു തീ ഓഫ് ആക്കുക

കപ്പ

കപ്പയിൽ ആവശ്യത്തിനു വെള്ളം ഒഴിച്ച് തിളപ്പിക്കുക. നന്നായി തിളച്ചു കഴിഞ്ഞാൽ ഈ വെള്ളം ഊറ്റി കളഞ്ഞ് വീണ്ടും ആവശ്യത്തിനു വെള്ളവും ഉപ്പും ചേർത്ത് വേവിക്കുക

നന്നായി വെന്തു കഴിഞ്ഞാൽ ബാക്കി ഉള്ള വെള്ളം ഊറ്റി കളഞ്ഞ് കപ്പ ഉടച്ചെടുക്കുക

കടുക് പൊട്ടിച്ച്  അതിലേക്ക്‌ വറ്റൽ മുളകും, കറിവേപ്പിലയും കുറച്ചു തേങ്ങയും ചേർത്ത് ഒന്ന് മൂപ്പിച്ചതിനു ശേഷം കപ്പയിലേക്കു ചേർത്തിളക്കുക

Fish Pickle / Meen Achar

A spicy and tasty fish pickle for all the pickle lovers here!!!

Ingredients

Fish : 500 gms
Ginger: 2 Inch Piece
Garlic:  15 - 20 Cloves
Green Chilly: 2 - 3
Red Chilly Powder: 4 Table Spoon
Turmeric Powder: 1/2 Table Spoon
Fenugreek Powder: 1/2 Tea Spoon
Asafoetida Powder: 1/2  Tea Spoon
Gingelly Oil / Nallenna: 1/2 Cup
Mustard Seeds: 1/4 Tea Spoon
Hot Water: 1 Cup
Vinegar: 3 - 4 Table Spoon
Salt

Cooking Time: 30 Minutes
Method

Clean the fish and cut to small bite size cubes. Squeeze out as much as water possible.   Here i have used tuna but you can use any firm fleshed fish

To the cleaned fish add little turmeric powder, red chilly powder and salt.  Marinate it well and keep aside for some time

Crush the ginger, garlic and green chilly

To a pan pour half of the gingelly oil and fry the fish

You need to fry the fish until its crispy

To another pan pour rest of the oil and add mustard seeds.

Once it splutters add crushed ginger, garlic, green chilly and curry leaves

Saute until it becomes light brown in color

Reduce the flame and add the balance chilly powder, turmeric powder, asafoetida powder and some salt

Saute until the raw smell of the spices are gone.  (For about 8 to 10 minutes in low flame)

Add hot water.  (Refer Notes)

Let it boil well

Now add the fried fish along with the oil.

Let it boil well for some time

Switch off the flame and add vinegar and fenugreek powder.

It might look thin but once it cools down it will thicken up

Serve with rice or porridge

Store in clean airtight glass jars
Note:
Adjust the spice levels accordingly
I personally like the pickle with some gravy so i add hot water.  But if you wish to have a thick pickle without or less gravy you can reduce the amount of hot water added or even completely avoid adding hot water.  

Spicy Prawns

Lets make a Sea food Starter!!!

Ingredients

Prawns: 10
Red chilly Powder: 2 Table Spoon
Turmeric Powder: 1/4 Tea Spoon
Chopped Ginger: 1 Table Spoon
Chopped Garlic: 1 Table Spoon
Chopped Shallots: 1 Table Spoon
Coconut Pieces: 1 Table Spoon
Tomato Paste: 1 Table Spoon
Oil: 2 Table Spoon
Water :1/4 Cup
Salt

Cooking Time: 15 Minutes
Method

Clean the prawns keeping the head and tail intact.  Do not forget to remove the vein

Insert a tooth pic from the tail through the body of the prawns to the head so that it will retain its shape after frying

Marinate it with 1 table spoon of  red chilly powder, turmeric powder and required salt and keep aside for some time
To a pan pour oil and shallow fry the prawns for 4 to 5 minutes and then take it out of the pan and keep aside

To the same pan add chopped ginger, garlic, shallots and coconut pieces and fry till it becomes soft
To this add chilly powder and tomato paste and saute well
To this add water and let it come to a boil

Now add the fried prawns and let the gravy gets thickened and the prawns gets well coated in the gravy

Serve hot as a starter or a side dish

Pachakurumulakku Mathi Curry and Mathi Porichathu / Sardines in Green pepper gravy and Sardines fry

Lets make a fish curry and fish fry today!!!

Ingredients

Sardines: 5- 6
Shallots: 6
Garlic: 2 Cloves
Ginger: 1 Small Piece
Green Pepper Corns: 1 Table Spoon
Green Chilly: 2
Turmeric Powder: 1/4 Tea Spoon
Coriander Powder: 1/2 Tea Spoon
Kudampuli: 1
Fenugreek seeds: 1/4 Tea Spoon
Coconut Oil: 2 Table Spoon
Salt
Water
Curry Leaves

Cooking Time: 15 Minutes
Method

Clean and wash the sardines and keep aside
Soak the kudampuli in some water and keep aside
Crush together shallots, garlic, ginger, green pepper corns and green chilly

To a pan or earthen pot pour coconut oil and add fenugreek seeds
Once it changes color add the crushed shallot mix to it and saute for 3 to 4 minutes
Reduce the flame and add turmeric powder and coriander powder and saute till the raw smell is gone
Now add the kudampuli along with the water and let it boil
Now add the cleaned sardines and salt.  Close the lid and cook in medium flame for 5 to 6 minutes

Sardines curry is ready to be served with hot rice.. Enjoy!!!

For fish fry
Ingredients

Sardines: 6
Turmeric Powder: 1/4 Tea Spoon
Green Pepper: 2 Table Spoon
Garlic: 2 Cloves
Ginger: 1 Small Piece
Shallots: 3 - 4
Salt
Oil

Cooking Time: 10 minutes
Method

Clean and make gashes on the sardines and keep aside
Grind together turmeric powder, green pepper, garlic, ginger, shallots and required salt
Marinate the sardines with this masala and keep aside for some time

Pour oil to a pan and shallow fry the fish by turning sides as necessary for 8 to 10 minutes in medium flame.
Serve hot

Note:

Increase or decrease the amount of green pepper as per the spiciness required

Fish Biriyani Kerala Style

Are you a sea food lover, if yes you have to try this Fish Biriyani!!!!

Ingredients

King Fish Fillets: 500gms

For Marination
Red Chilly Powder: 1 Table Spoon
Turmeric Powder: 1/2 Tea Spoon
Ginger Garlic Paste: 1/2 Tea Spoon
Salt

For Masala
Fennel Seeds: 1/2 Tea Spoon
Onion: 3 Big
Tomato: 1 Big
Green Chilly: 8 - 10
Crushed Ginger: 2 Heaped Table Spoon
Crushed Garlic: 2 Heaped Table Spoon
Chopped Coriander Leaves: 2 Table Spoon
Chopped Mint Leaves: 2 Table  Spoon
Curry Leaves: few
Oil: 3 Table spoon

For Rice
Basmati/Biriyani Rice: 2 Cups
Water: 4 Cups
Clove: 3 - 4
Cardamom: 3 - 4
Cinnamon Stick: 2 inch piece
Bay leaf: 1
Ghee/Oil: 3 Table Spoon
Lime juice: 2 Table Spoon
Salt

For Garnish
Cashew nuts: A Handful
Raisins: A Handful
Onion: 1
Ghee/Oil: 2 Table Spoon

Cooking Time: 45 minutes
Method

Marinate the fish with red chilly powder, turmeric powder, ginger garlic paste and salt
Wash and soak the rice in enough water and keep aside
Making the masala
To a pan pour oil and shallow fry the fish and keep aside

To the same pan add sliced onion and saute until translucent
Now add fennel seeds, crushed ginger, garlic and green chilly
Saute for a few minutes and then add chopped tomato and salt
Cook until the tomato is done

Add the fried fish pieces to the masala and cover it with the masala

Add chopped coriander leaves, mint leaves and curry leaves

Cover and cook in low flame for 4 to 5 mintues
Switch off the flame and keep it aside

Making rice
Strain the water from the rice and keep aside
Boil 4 cups of water
To a kadai pour oil/ghee and add cloves, cardamom, cinnamon stick and bay leaf
Saute for 1 minute and then add the strained rice to it
In medium flame saute the rice for a good 8 to 10 minutes until the rice starts to crackle
Now add boiling water along with lime juice and  salt
Cover and cook in low flame for 6 to 8 minutes or until the rice is done
By the time rice is cooked the water will be completely dried.  If you feel the water is not completely dried remove the cover and cook in medium flame for 2 to 3 more minutes
For garnishing
Slice the onion and then fry it in oil/ghee until it becomes light brown in color and drain it out of the oil and keep aside.
Fry the cashew nuts and raisins and keep aside
For layering
Take a heavy bottom flat vessel/biriyani pot and add a little ghee and spread it to all sides
Take half of the rice and spread it well
Now place the fish masala on the rice layer

Add the rest of the rice and spread it well uniformly

Add the fried onion, cashew and raisins
Cover with a tight fitting lid
Place an iron skillet or tawa on your stove and switch on the flame
Once the tawa is heated well reduce the flame to low
Keep the biriyani pot on the tawa and cook for 8 to 10 minutes
Switch off the flame and let it rest for atleast 10 minutes before opening
Serve the biriyani hot with curd raita and pickle

Note:
Adjust the amount of spices accordingly
This recipe is a medium spiced one.
After adding fish to the masala be careful while you stir as the fish might break
Be careful while serving too

Chemmeen Varattiyathu / Roasted Prawns

Yet another prawns recipe...

Ingredients

Prawns: 500gms

Onion: 1

Shallots: 10 - 12 nos

Coconut Pieces/Thengakothu: 3 Table Spoon

Crushed Ginger : 1/2 Tea Spoon

Crushed Garlic: 1/2 Tea Spoon

Tomato: 1

Red Chilly Powder: 2 Table Spoon

Turmeric Powder: 1/2 Tea Spoon

Oil: 2 Table Spoon

Salt

Curry Leaves

Cooking Time: 25 minutes

Method

Clean the prawns and devein it and marinate it with 1 table spoon red chilly powder, 1/4 tea spoon turmeric powder and salt

Keep it aside for some time

In the mean time chop onion and tomato

To a pan pour oil and fry the coconut pieces and keep aside
To the same pan add the prawns and fry for 4 to 5 minutes and then remove from the pan and keep aside

To the same pan add chopped onion and saute till it becomes translucent

Then add crushed ginger and garlic and saute for 3 more minutes

Reduce the flame and  add 1 table spoon of red chilly powder and 1/4 tea spoon turmeric powder.

Saute for 5 to 6 minutes and then add chopped tomato

Combine well and then add the fried prawns, fried coconut pieces, curry leaves and shallots(No need to chop shallots)

Stir well and roast the prawns until the masala get all dried up and the prawns gets well coated in the masala

Serve hot with rice, appam, chapathi, naan, tapioca etc.

Konju / Chemmeen Theeyal (Prawns in tangy fried coconut gravy)

Another favorite delicacy in Kerala Cuisine!!!

Ingredients

Prawns: 250 gms
Shallots/Cheriya ulli: 10 - 12 nos
Tamarind: 1 Gooseberry size
Turmeric powder: 1/4 Tea Spoon
Coconut oil : 1 - 2 Table Spoon
Salt
Water
Curry Leaves
For Roasting
Coconut Oil: 1 - 2 Table Spoon
Grated Coconut: 1/2 Cup
Dried red chilly: 4 - 5
Coriander Seeds:1 Table Spoon
Fennel seeds/Perumjeerakam: 1/4 Tea Spoon
Black pepper corns: 6 - 8
Asafoetida: A Small Piece or 2 pinch of  asafoetida powder
Fenugreek seeds: 1/4 Tea Spoon

For Seasoning
Coconut oil: 1- 2 Table Spoon
Mustard Seeds: 1/2 Tea Spoon
Coconut Pieces: 1/2 Table Spoon(Optional)
Dried Red Chilly: 2 - 3

Cooking Time: 20 minutes
Method

Clean and wash the prawns
Chop the shallots and keep aside. No need for fine chopping

Soak tamarind in water and keep side

To a pan pour 2 table spoon coconut oil and add dried red chilly, coriander seeds, fennel seeds, black pepper corns, asafoetida and fenugreek seeds and saute for 2 minutes.

To this add grated coconut and fry till the coconut becomes light brown in color
Make sure you roast everything in medium heat.

Let this cool a bit and grind it to a fine paste adding little water

To a pan add 1 table spoon of coconut oil and saute the shallots for 2 minutes
Squeeze the tamarind well and add the water to the shallots
To this add cleaned prawns, turmeric powder and salt and allow it to cook well (4 to 5 minutes)
Add the coconut paste with enough water and let it boil
Add curry leaves and reduce the flame and allow it to boil for another 4 or 5 minutes and then switch off the flame

Pour coconut oil to a pan and add mustard seeds and once it finishes spluttering add coconut pieces
Saute till the coconut pieces turn light brown in color and then dried red chilly and saute for few more seconds
Now pour this on top of the theeyal
Enjoy with a cup of steamed rice, or appam, chapathi, pathiri etc

Note

Adjust the spice levels as per your taste
Add water as per the thickness required for the gravy
You can add a few curry leaves while frying coconut also
Can substitute coriander seeds and dried red chilly with coriander powder and red chilly powder. But add it only after the coconut is fried well.