CHEMMEEN ACHAR / PRAWNS PICKLE

Wow! Today I am adding my favourite Chemmeen achar recipe for you.. A bowl ofplain white rice could not tastier than how they taste with prawns pickle. A lot of my viewers requested me to post the recipe of prawns achaar, since my friends had tasted my prawns pickle and they all like it. Now I am adding it here. The photo is bit older and I will add the step by step photos shortly.

PRAWNS PICKLE

 INGREDIENTS


Prawns - 1 kg
Chilli powder - 4 teaspoon
Turmeric powder - 1/2 teaspoon
Ginger - 1 piece
Garlic - 2 pod
Green chilli - 4
Fenugreek - 1 teaspoon
Mustard seeds - 1 teaspoon
Vinegar - 2 table spoon
Asafoetida - 1 teaspoon
Curry leaves - 2 springs
Dried chilli - 2
Cooking oil - as needed
Salt - to taste

PREPARATION

   Clean and wash prawns well and keep aside. Marinate prawns with chilli powder, turmeric powder and salt for half an hour. Crush ginger and garlic and keep aside. Chop green chilli. Pour oil into a hot pan and fry the marinated prawns. Keep this aside. Splutter mustard seeds, fenugreek seeds, dried chilli and curry leaves in the same oil. Then add crushed ginger and garlic and chopped green chillies and saute well till the raw smell disappears. Add chilli powder and asafoetida powder to it and stir well. Add fried prawns, salt and vinegar and mix well. Boil the pickle and turn off the flame when it get thick. Allow it to cool and store it in an airtight container. Tasty and yummy prawns pickle is ready. Enjoy....

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THANK YOU ALL

BINDU JAYESH
bindurohinipillai@gmail.com

VELLA NARANGA CURRY / WHITE LEMON CURRY / LEMON PICKLE (WHITE)

Vella naranga pickle is a traditional recipe which I got from my mother's kitchen. She makes two different types of white lemon pickles and one among them is make with curry lemon and its name is white lemon curry and the other is with small lemon. Here I am adding the recipe of lime pickle which is making with curry lemon and it is slightly yellowish in color.

WHITE LEMON PICKLE

See the recipe below:


INGREDIENTS


Curry Lemon - 1 (medium size)
Green chilli - 3
Garlic - 10
Ginger - 1 inch piece
Curry leaves - 2 springs
Gingelly oil - 2 table spoon
Mustard seeds - 1 teaspoon
Fenugreek powder - 1/4 teaspoon
Asafoetida powder - 1/4 teaspoon
Salt - to taste


PREPARATION

 Cut lemon into small cube shaped pieces and mix it with salt and keep aside for 20-30 minutes. Pour gingelly oil in a hot pan and add mustard seeds. Allow it to splutter. Then add chopped green chillies, chopped ginger and chopped garlic to it and saute well. Then add curry leaves.  Add 2 table spoon water and salt to it when ginger and garlic get sauteed and allow it to boil. Now add fenugreek powder and asafoetida powder and mix well. Turn off the flame and add lemon pieces after 3 minutes. Pour the pickle into an airtight glass jar when it get cool.

   Try this authentic, tasty pickle today itself and share your opinion and experience. 

Happy Cooking!

PLEASE SHARE YOUR COMMENTS HERE. 

THANK YOU ALL

BINDU JAYESH
bindurohinipillai@gmail.com

SPICY BEEF MASALA

Hai Friends...

    Great Morning to all....

 
      Today I am adding a non vegetarian recipe for you. Spicy Beef Masala is very tasty and easy to make with less ingredients. See the recipe below:

SPICY BEEF MASALA

INGREDIENTS

Beef - 500g
Tomato - 1 (chopped)
Onion - 1 (chopped)
Green Chilli -2 (chopped)
Garlic - 6 pod (grind to make a paste)
Ginger - 1 inch piece ( grind to make a paste )
Coriander leaves - 2 tablespoon (chopped)
Chilli powder - 1/2 teaspoon
Black pepper powder - 1/4 teaspoon + 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
Garam masala - 1/2 teaspoon
Curry leaves - 2 springs
Mustard seeds - 1/2 teaspoon
Dry red chilli - 2
Cooking oil - 1 teaspoon
Salt - as required


PREPARATION


   Clean and cut beef into small pieces. Marinate beef pieces with turmeric powder, 1/4 teaspoon black pepper powder and salt for 30 minutes. Cook marinated beef with some water in a pressure cooker.

   Meanwhile, put a heavy bottomed pan on flame. Pour some oil to it. Add chopped onion, tomato, green chilli, garlic paste, ginger paste and curry leaves. Saute well. Add chilli powder and black pepper powder and stir well. Add cooked beef along with the water and boil it. When the gravy get thick, add garam masala and mix well. Turn off the flame. Splutter mustard seeds and dry red chilli in hot oil and pour it to the beef masala. Add coriander leaves. Delicious Spicy Beef Masala is ready now. Enjoy....

Try this easy recipe and share your comments and suggestions here. 

Thank you for visiting my blog. Please visit again.

BINDU JAYESH
bindurohinipillai@gmail.com

UNAKKA MEEN CHAMMANTHI / UNAKKA NETHOLI CHAMMANTHI / DRY FISH CHUTNEY / DRY ANCHOVY CHUTNEY

   Have you ever tasted Unakkameen Chammanthi with rice? I think, Chammanthi ( chutney) is a nostalgic item for Keralites. We can prepare a variety of chutney by adding different ingredients like garlic, onion, dried prawns, tomato, coriander leaves, dry fish etc. Here I am sharing a tasty dry fish chutney for you. I used unakka netholi / dry anchovy for this chutney. 

UNAKKA NETHOLI CHAMMANTHI

INGREDIENTS

Coconut (grated) - 2 cup

Unakka Netholi / Dry anchovy - 100 g

Shallots - 4-5
Dry red chilli -1
Chilli powder - 1 teaspoon
Curry leaves - 1 spring
Salt - to taste
Tamarind - lemon sized
Coconut oil - as required

METHOD


   Clean and wash anchovy and roast it in hot oil in a pan. Grind all the ingredients including fried anchovy together to make a rough paste. Dry fish chutney is ready. Enjoy it with hot rice.

   Have you ever tried my recipes of this blog? Please share your experiences with us. Thank You for visiting my blog and I am thanking you all for the support which you had given to me. Expecting the same hereafter also. Please share your comments and suggestions again to improve My Magic Recipes...


BINDU JAYESH
bindurohinipillai@gmail.com

VARUTHARACHA SAMBAR / SAMBAR WITH ROASTED COCONUT AND SPICES

Sambar is a traditional Kerala cuisine for all occasions such as Onam, Vishu, and other festive seasons and marriage functions with sadya. Usually it prepares in all houses as a side dish for rice or dosa or idly. We can prepare sambar in various methods. Regionally the preparation changes. In North region of Kerala, roasted coconut also added with sambar. It makes a good flavour and taste to the sambar. Instead of sambar powder, adding ground paste of roasted coconut, coriander, chilli and other ingredients to give a good flavor to the sambar. Here I am adding the recipe of Varutharacha Sambar.

VARUTHARACHA SAMBAR

INGREDIENTS


Toor Dal - 1 cup
Potato - 2 ( peel and cut it into cube size)
Drumstick -1 (cut into 2 inch piece)
Carrot - 2 (cubed)
Tomato - 1 (cut it into pieces)
Onion - 1 (cubed)
Okra - 2 (cut it into 1 inch piece)
Grated coconut - 2 tablespoon
Coriander - 3 tablespoon
Chana dal - 3 tablespoon
Dry red chilli - 5
Fenugreek seeds - 1/4 teaspoon
Asafoetida - 1 teaspoon
Curry leaves - 2 springs
Shallots - 4
Mustard seeds - 1/2 teaspoon
Tamarind - lemon sized
Salt - to taste
Cooking oil - 1 teaspoon
Turmeric Powder - 1/4 teaspoon
Coriander leaves - 1 teaspoon (chopped) (optional)

METHOD


Cook toor dal in a pressure cooker and keep aside. Roast chana dal, dry red chilli, coriander, fenugreek seeds, curry leaves and grated coconut in a hot pan. Don't add oil to it. Roast the coconut mix in low flame until it turn golden. Stir occasionally.Add asafoetida powder and stir well. Turn off the flame and allow it to cool.

   Take all the vegetables except tomato and okra into a vessel. Add turmeric powder, salt,tamarind juice, curry leaves and water to it and cook the vegetables. Cover the vessel with a lid and cook in medium flame for 10 minutes. The vegetables get about to cook, add tomato and okra and cook for 3 minutes more. Mash the cooked toor dal and add it to the cooked vegetables. Grind the coconut mix to make a smooth paste. Add this paste to the vegetables and cook for 3 minutes. Turn off the flame.


   Splutter mustard seeds and dry red chilli in oil in a hot pan. Add chopped shallots and curry leaves to it and saute well. Add this to the curry.  Add coriander leaves and combine well. Varutharacha Sambar is ready now. Serve it with hot rice or Idly / Dosa and enjoy...

How is this recipe? Try this today itself. Share your comments and experiences with your cooking.

Thank You Friends for Your Likes and Supports.

BINDU JAYESH
bindurohinipillai@gmail.com

VENDAKKA STEW / OKRA CURRY IN COCONUT MILK / BHINDI STEW

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables such as potatoes, onions, carrots, beans, tomatoes or okra or withmeat or sea foods.  Here I am sharing a special Vendakka stew for you. Try this recipe and share your experience please.

VENDAKKA STEW

INGREDIENTS

Vendakka / Okra - 150 g
Onion - 1
Green chilli - 3
Coconut milk (first consistency) - 1/2 cup
Coconut milk (second consistency) - 1 cup
Garam masala - 1 teaspoon
Coriander powder - 1 teaspoon
Salt - as required
Cooking oil - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Dried chilli -1
Curry leaves - 2 springs
Black pepper powder - 1/4 teaspoon (optional)

METHOD


   Wash okra and pat it with a towel to drain the water. Cut okra lengthwise. Cut onion and green chilli. Pour some oil in a hot pan and add chopped okra, onion and green chilli to it. Saute for some time. Add salt, garam masala, coriander powder and turmeric powder to it. Saute for one minute to disappear the raw smell. Add second consistency coconut milk to it and cook for some time. Add first
consistency milk to the curry when it get thick. Then turn off the flame before the stew boils.


   Pour some oil in a hot pan and splutter mustard seeds, dried chilli and curry leaves. Pour it to the stew and stir well. Sprinkle black pepper powder and mix well (Adding black pepper powder should add a special aroma and flavour for the stew. But this step is optional.Can skip this )  Now tasty vendakka stew is ready to serve. Enjoy....

How is this recipe? Please share your experiences with your cooking and share your comments and suggestions here. Your comments are my inspiration for new posts...

Thank You All

BINDU JAYESH
bindurohinipillai@gmail.com

VELLARIKKAYUM MANGAYUM KOOTTAAN / CUCUMBER MANGO CURRY WITH COCONUT GRAVY

Vellarikkayum Mangayum koottan is a traditional Kerala recipe. My mom seldom makes this when fish is not available. But nowadays I had forgotten this curry. I got this recipe from a recipe group and I tried this and like its taste. I felt the nostalgic taste and so I am sharing this with my friends. Cucumber, mango and drumstick are used to prepare this vegetable curry. All these vegetables are good to health and easily available.

CUCUMBER MANGO CURRY

INGREDIENTS


Cucumber - 200g
Raw mango -1
Drumstick -1
Coconut (grated) - 1/2 cup
Green chilli - 4 (slit into two)
Turmeric powder - 1/4 teaspoon
Cumin seeds - 1/4 teaspoon
Fenugreek seed - 1 pinch
Mustard seeds - 1 teaspoon
Dried chilli -2
Curry leaves - 2 springs
Cooking oil - 1 teaspoon
Salt - to taste


METHOD


  Remove the skin and seeds of the cucumber and cut it into squire shape pieces. Cut mango into small pieces with skin. Cut drumsticks into 2 inch pieces. Cook these vegetables with turmeric powder, salt and some water.

   Grind grated coconut with cumin seeds and green chillies to make a smooth paste. Add this paste to the cooked vegetable and stir well. Add salt and combine well. Boil the curry and allow it to get little thick and turn off the flame.

   Pour some oil in a hot pan and splutter mustard seeds, fenugreek seeds and dried chilli. Add curry leaves and pour it to the curry and mix well. Traditional vellarikkayum mangayum curry is ready. Enjoy it with hot rice and kovakka mezhukku puratti.

Like this recipe? Please share your comments and suggestions here

Thank You All My Friends...

BINDU JAYESH
bindurohinipillai@gmail.com