CHEMMEEN THORAN / KONJU THORAN / PRAWNS THORAN / PRAWNS STIR FRY WITH COCONUT GRAVY

Chemmeen is the most popular seafood consumed in Kerala as well as in India. We can make a variety of dishes from prawns like chemmeen theeyal,  chemmeen curry, chemmeen fried rice and so on. I added some the recipes here early. Now I am adding an easy and delicious prawns recipe. Try this recipe and enjoy the authentic seafood taste of Kerala.

CHEMMEEN THORAN

INGREDIENTS


Prawns - 500 g
Grated coconut - 1 cup
Ginger - 1 piece
Shallots - 15
Garlic - 7 pod
Green chilli - 3
Chilli powder - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Curry leaves - 3 springs
Onion - (small ) 1
Salt - to taste
Cooking oil - 1 teaspoon
Mustard seeds - 1 teaspoon
Dried chilli - 2

PREPARATION


   Clean and wash prawns and cook it with turmeric powder, salt and some water. Turn off flame when it get cooked and evaporated the water from it. Keep it aside. Chop onion, green chilli, garlic and shallots. Crush ginger piece. Grind grated coconut with chilli powder, coriander powder and garam masala and keep aside. Pour some oil in a hot pan, splutter mustard seeds. Add dried chillies and curry leaves to the pan. Add chopped shallots, onion, green chillies, garlic and crushed ginger to it and saute well. Add some salt and stir well. When it get sauteed, add ground coconut mix and saute for 4 minutes. Finally add cooked prawns to it and stir well. Close the pan with a lid and cook for 2 minutes in low flame. Open the lid and stir well to combine the prawns and gravy. Add curry leaves. The delicious chemmeen Thoran is ready. Serve it with rice or chapathi.

HOW IS THIS RECIPE?

PLEASE SHARE YOUR COMMENTS AND SUGGESTIONS HERE

THANK YOU FOR VISITING MY BLOG

BINDU JAYESH
bindurohinipillai@gmail.com

VARUTHA MEEN CURRY / FRIED FISH CURRY

Friends, 

   Today I am adding a special fish curry for you. I like fish curry very much. I always trying variety dishes especially in non vegetarian items like fish and chicken recipes. Today's special is a fish curry, which fish is fried before making fish curry.

 

FRIED FISH CURRY

INGREDIENTS


Fish - 1/2 kg (cut it into pieces)
Shallots - 10
Onion - 1 (chopped)
Chilli powder - 1 teaspoon
Coriander powder - 2 teaspoon
Turmeric powder - 1/4 teaspoon
Ginger - 1 piece
Garlic - 5
Green chilli - 3
Kudam puli - 2 piece
Black pepper powder - 1/4 teaspoon
Cooking oil - as required
Salt - to taste
Curry leaves - 2 springs

METHOD


   Clean, cut and wash fish and keep aside. Marinate fish with turmeric powder, chilli powder and salt. Keep aside for 20 minutes. Chop shallots, ginger and garlic lengthwise. Chop onion finely and keep aside. Grind half of shallots, ginger and garlic with chilli powder, coriander powder, turmeric powder and black pepper powder to make a smooth paste.

    Heat oil in a pan and fry marinated fish and keep aside. Add mustard seeds to the same oil and splutter it. Add curry leaves, chopped shallots, ginger and garlic respectively and saute well. Add chopped onion after some time and saute well.

   When it get sauteed, add ground paste and mix well. When it get sauteed, add salt, kudampuli and some water to it. Boil the gravy and allow it to get thick. Then add fried fish pieces to it and cook for 5 minutes in low flame. Now the fried fish curry is ready. Serve it with rice, appam, or chapathi etc.and enjoy the delicious fish curry.

LIKE THIS RECIPE? PLEASE SHARE YOUR COMMENTS AND SUGGESTIONS HERE.

THANK YOU ALL

BINDU JAYESH  

bindurohinipillai@gmail.com                                

  

CHEERA AVIYAL / SPINACH AVIYAL / COOKED SPINACH WITH COCONUT GRAVY

Hai Friends,


   Today I am adding a traditional spinach recipe. My Amma always prepares this tasty dish for us because it is very tasty as well as healthy. Cheera Aviyal is preparing with jackfruit seeds (chakkakkuru) and raw mango is very delicious and I am proudly presenting my Sweet Amma's recipe with you all.

CHEERA AVIYAL

INGREDIENTS

Red Cheera / Spinach
Chakkakkuru / Jack fruit seeds - 10 (optional)
Raw Mango - 1 (If not available, you can use tamarind juice instead of raw mango)
Grated Coconut - 1 cup
Cumin seeds - 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
Shallots - 3-4
Chilli powder - 1/4 teaspoon
Coconut oil - 1 teaspoon
Salt - to taste


METHOD


   Wash and chop red cheera and keep aside. (Don't throw the stem of the spinach.) Cut the stem of the spinach into 2 inch pieces. Peel the white skin of the chakkakkuru. Cut it into lengthwise. Cut raw mango lengthwise. Put spinach, chakkakkuru and raw mango into a pan or man chatti ( clay pot) and add some water.( I use manchatti for preparing cheera aviyal to get an authentic taste.) Put the pan on flame. Add turmeric powder and salt and cover the pan with a lid. Turn the flame to medium when it boils. Grind grated coconut with turmeric powder, chilli powder, shallots and cumin seeds to make little smooth. Add it to the spinach while it get cooked. Mix it well. Cook for 3 minutes more. Turn off the flame. Pour coconut oil to the aviyal and stir well.

   Tasty cheera aviyal is ready. Enjoy it with rice.

Try this recipe and share your comments and suggestions here. 

Thank You All.

BINDU JAYESH
bindurohinipillai@gmail.com

SOYA MANJURIAN / SOY MANJURIAN

Soy is known as the vegetarian meat. We can make several items like cutlet, soy biriyani, soya masala etc with soy chunks. Now I am presenting a new recipe with this soy chunks. Its very easy to make and tasty too.


As soy is a very rich in fibre, it is very good to heart also. It helps to maintain the cholesterol level. See the awesome recipe below and try this.

SOY MANJURIAN

INGREDIENTS


Soy chunks - 2 cup
Onion - 2 (finely chopped)
Garlic - 5 pod (chopped)
Ginger - 1 piece (chopped)
Chilli powder - 1 1/2 teaspoon
Black pepper powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Garam masala - 1 teaspoon
Salt - to taste
Coriander leaves - 1 table spoon (chopped)
Green chilli - 2 (chopped)
Tomato - 2 (finely chopped)
Soy sauce - 1 teaspoon
Tomato sauce - 1 teaspoon
Cooking oil  - 3 teaspoon



PREPARATION


   Soak soy chunks in water for half an hour. Squeeze and drain water and cut soy into pieces. Marinate soy with chilly powder, garam masala, turmeric powder,black pepper powder and salt for 10 minutes. Fry soy chunks in hot oil and keep aside. Put a pan on flame and add some oil into it. Add chopped ginger, garlic, green chillies and saute well. When the raw smell disappears, add chopped onion and saute. Add garam masala, and chopped tomato and saute well. Add soy sauce and tomato sauce to soya mix and stir well. Add some water and boil. Finally add fried soy chunks and cook for 5 more minutes. Turn off the flame. Add corriander leaves and mix well. Tasty soy manjurian is ready. Serve with chapathi or pathiri etc.

Like this? Please share your comments and suggestions here. Thank you all for your support and care.

BINDU JAYESH
bindurohinipillai@gmail.com

RAJMA MASALA / RED KIDNEY BEANS CURRY

Rajma is a popular North Indian vegetarian side dish consisting of rajma (red kidney beans),in a thick gravy with many of the spices, onion and tomato and is served with chapathi or rice. Actually it is a Punjabi Cuisine. See the recipe below.

RAJMA MASALA

INGREDIENTS


Rajma / Red kidney beans - 1 cup
Onion - 1 (big)
Tomato - 2 (medium)
Garlic - 6 pod
Ginger - 1 piece
Cardamom - 2
Chilli powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Garam Masala - 1 teaspoon
Cumin seeds - 1 pinch
Salt - to taste
Cooking oil - 1 teaspoon
Kasoori methi / dried fenugreek leaves - 1/2 teaspoon
Fresh cream - 3 teaspoon
Butter - 1 teaspoon (optional)


METHOD


   Soak Rajma in water for 9 hours. Cook it with cardamom and water till rajma get soft. Drain excess water and keep aside. Keep the drained water too. Put a pan on flame and pour some oil when it get hot. Splutter cumin seeds and add finely chopped onion to it. Saute well. Add finely chopped ginger and garlic to it and saute well. Add chilly powder, garam masala, Turmeric powder and salt. After 1 minute, add finely chopped tomato pieces and saute. Grind 1 laddle full cooked rajma and kasoori methi to make a fine paste. Add cooked rajma and the drained water to the tomato mix and combine well. Add kasoori methi paste to the curry when it get boiled. Cook for 5 minutes more. Finally add fresh cream and butter and mix well. Turn off the flame. Healthy Rajma Curry is ready. Serve it with Chapathi.

How is it?

Please Share Your Comments and Suggestions Here.

Thank You

BINDU JAYESH
bindurohinipillai@gmail.com

CHAKKAPPAZHAM ELA ADA / JACKFRUIT RICE PARCELS IN PLANTAIN LEAF

Jack fruit is known as the jack of all fruits. It contains a huge amount of nutrients such as vitamines, minerals, carbohydrates, fibre and protein. Jackfruit is a good source of calorie, but contains no cholesterol or saturated fats. It prevents  cancer, and helps us to improve immunity power. Today I am adding Chakkappazham Ada recipe for you.


   Ada is a traditional delicacy of Kerala. Chakkappazham Ada consisting of rice parcels encased in a dough made of rice flour, with sweet jackfruit jaggery coconut mix fillings, steamed in plantain leaves. Some people use sauteed jackfruit with jaggery and grated coconut for filling. But I used chopped jackfruit for this ada. It can be served as an evening snack as well as a breakfast item.

CHAKKAPPAZHAM ADA / JACKFRUIT ADA

INGREDIENTS

Rice flour -1 cup
Warm water - as required
Plantain leaves - as required
Salt - to taste

FOR FILLING

Ripe Jack fruit - 1 cup (chopped)
Jaggery - as required
Coconut (grated) - 1 cup

PREPARATION


   Mix rice flour with warm water and salt to make a smooth dough. (slightly looser than chapathi dough) Mix chopped jackfruit, jaggery and grated coconut and keep aside. Cut plantain leaves into 8-9 inch squares. Take some dough and pat it over the plantain leaves thinly with fingers. Then put the jackfruit mix inside it and fold. Make all adas like this. Put idly cooker or steamer on the flame and pour some water and allow it to boil. Place folded adas inside it and steam for 15 - 20 minutes or until it get cooked. Take out adas and serve with or without plantain leaves.

   Jackfruit elayappam is ready. Enjoy....

Friends, 

Try this and please share your comments and suggestions with me. 

Thank you... 

BINDU JAYESH
bindurohinipillai@gmail.com

METHI PARATHA / ULUVAYILA CHAPATHI / FENUGREEK LEAVES CHAPATHI

Today I am adding a healthy North Indian cuisine for you. Fenugreek leaves are nutritious as well as it help to control blood sugar level. Of course it is a healthy recipe and try this for breakfast or for dinner.

METHI PARATHA

INGREDIENTS


Wheat flour - 2 cup
Fenugreek leaves / uluvayila / methi (chopped) - 1 cup
Green chilli - 2
Garlic - 2 pod (pasted)
Garam masala - 1/4 teaspoon
Salt - to taste
Oil - for rubbing over paratha

METHOD

Combine wheat flour, salt, chopped fenugreek leaves, chopped green chilli, garlic paste and garam masala. Add some water and knead it to make a dough. Keep it aside for 30 minutes. Make small balls from the dough. Sprinkle wheat flour over each ball and roll it to make round shape like chapathi or roti. If you try to make paratha, fold each round shaped roti into triangle shape and press again well. (Then we get 3 layered paratha)

   Put a chapathi tawa on the flame. When it get hot, put paratha over it and cook. When bubbles appear on paratha, flip it to the other side and cook. Smear ghee or oil over paratha if necessary. Now the healthy methi paratha is ready. Enjoy it with curd or curry

TRY THIS EASY RECIPE. 

PLEASE SHARE YOUR COMMENTS AND SUGGESTIONS HERE

THANK YOU ALL

SEE YOU AGAIN

BINDU JAYESH
bindurohinipillai@gmail.com