Kerala Sardine curry( Chala Mullagha Curry)

Overview

Sardines are a very common fish found in Kerala. Best source of omega 3 fats so very good for your heart. A traditional Kerala dish where the spiciness from the red chilly powder compliments the sour taste from the Kerala tamarind.

Sardine Curry

Ingredients

Sardines - 1 pound
Red onion - one thin sliced
Ginger - 3 inch piece thin sliced
Green chilly - 6 - split in center
Curry leaves 2 sprigs
Kerala tamarind( Kodam Pulli) - 4 slices
Mustard seeds - 1 teaspoon
Fenugreek seeds - 1/2 teaspoon
Red chilly powder - 3 teaspoons
Turmeric - 1/4 teaspoon
Olive oil 3 tablespoons
Salt to taste

Steps
1. Wash the Kerala tamarind and soak in warm water.

2. Clean the fish with salt and lime juice and then wash is several changes of water. Make diagonal gashes on the sides of the fish and keep aside.

3. Heat oil in a pan. When the pan gets hot add the mustard seeds and fenugreek seeds. when the seeds splutter add the sliced onions, ginger, green chillies and curry leaves to it and saute few minutes.

4. Add chilly powder and turmeric to the oil mixture and saute few more minutes. Add the tamarind with the water to this. Add one more cup of water and salt. Mix well and bring this to a boil. Add the prepared fish to this. Simmer and cook for about 10 minutes covered.

5. Remove lid and let the gravy thicken a little bit. Turn off heat.

Serve hot with rice.

Dry Pepper Chicken

Overview
A unique chicken curry made just with black pepper powder. Fresh ground black pepper does make a big difference for this dish since that is the main spice used for this dish. This dry chicken curry goes well with rice or chapati.

Dry Pepper Chicken

Ingredients

Chicken with bones - 1 pound

Red Onion - 1 large - thin sliced

Ginger - 2 inch piece - thin sliced

Garlic cloves - 4 - 6 - thin sliced

Curry leaves - 2 sprigs

Black pepper powder - 1 tablespoon

Turmeric - 1/4 teaspoon

Salt to taste

Olive oil - 3 tablespoons

Steps

1. Skin and cut the chicken pieces into bite size pieces. Clean and keep aside.

2. Heat oil in a pan. When the oil gets hot add the sliced onions, garlic and curry leaves. Saute till the onions are light brown. Add the pepper powder and turmeric powder mix well.

3. Add the prepared chicken pieces to this. Mix well. Add salt and cook covered in low heat for about 20 - 30 minutes. Keep stirring every 10 minutes.

4. Remove lid and stir till all the liquid has evaporated.

Serve hot with rice or chapati

Collard Greens

Overview
In this recipe fresh collard greens are cooked with onions. garlic and red chilly pepper flakes. Very healthy and nutritious side dish that goes well with any meat dish and even rice and curries. Collard greens are good source of vitamin c, soluble fiber, multiple nutrients with potent anti cancer  properties. So do try to include collard greens in your diet.

Collard Greens

Ingredients
Collard greens - a bunch about 2 pounds
Red onion - 1 medium size - finely chopped
Garlic cloves - 6 - 8 - finely chopper
Red pepper flakes - 2 teaspoon
Turmeric - 1/4 teaspoon
Olive oil - 3 tablespoons
Salt to taste

Steps
1. Pre washed , chopped collard greens are available at supermarket - a great help. If using whole fresh collard green make sure they are rinsed well in plenty of water and then finely chopped.

2. Put all the chopped collard greens in a cooker with 1 cup water and cook till one whistle. Keep aside

3. Heat oil in pan. When the oil gets hot add the finely chopped onions and garlic. Saute till the onions are light brown. Add the red pepper flakes and turmeric to this saute few more minutes.

4. Add the collard greens to it along with salt. Mix well. Keep stirring till all liquid has evaporated.

Serve hot with any meat dish or rice and chapati

Stir Fried Green Beans (Beans Muzhekuparutti)

Overview

This stir fried green beans has very unique texture and flavor which comes from the fresh coconut chips added to it. A french cut frozen green beans can be used for this. Red pepper flakes gives the spiciness to this dish. Goes very well as side dish with rice and curries or chapatti's. A very easy side dish ready in few minutes.

Green Beans Stir Fry

Ingredients

French cut green beans(frozen) - 1 lb

Half a medium size onion thin sliced

Garlic cloves - 4 thin sliced

Curry leaves -  2 sprigs

Coconut chips - 1/4 cup

Red crushed pepper flakes 2 teaspoon

Turmeric - 1/4 teaspoon

Salt to taste

Olive oil - 3 tablespoons

Steps

1.  Heat oil in a pan. When the oil gets hot add the thin sliced onion and garlic to it. 

2. Saute till the onions are light brown. Add the turmeric and red pepper flakes to it. Saute few minutes and add the curry leaves. 

3. Add the frozen green beans, salt and the coconut chips to the sauteed onion garlic mixture and mix well. Cover with lid and cook for about 8 - 10 minutes, stirring occasionally till the beans are cooked well and all liquid evaporated.

Serve hot with rice or Chapati.

Grilled Chicken

Overview
Grilled chicken breast tenderloins with steamed vegetables and avocado slices makes a perfect nutritious and healthy meal. Marinate chicken for about 2 - 4 hours to get the ginger garlic flavor. Green tomato chutney goes well with this grilled chicken.

Grilled Chicken

Ingredients
Chicken tenderloins  marinated
Ginger pieces 2 inch piece finely chopped
Garlic cloves 4 finely chopped
Cilantro a bunch finely chopped
Olive oil 3 tablespoons
Salt  to taste
Balsamic vinegar 2 tablespoon
Soya sauce 2 tablespoon

Steps
1. Marinate the chicken tenderloins in a marinate made of  finely chopped ginger, garlic, cilantro, balsamic vinegar, soya sauce, salt and olive oil. Keep marinated in refrigerator for about 2 - 4 hours.

2. Heat up the grill and grill the chicken pieces for about 3- 4 minutes on each side.

Serve hot with steamed vegetables, lemon wedges and avocado slices.

Green Tomato Chutney

Overview
Sweet and tangy chutney made with fresh green tomatoes.  The asafoetida powder mixed with the ginger garlic and green chillies gives this chutney an Indian touch. Can been used as a condiment on hot dogs and burgers too.  In India this chutney is served with rice and chapatis.

Green Tomato Chutney

Ingredients
Finely chopped green tomatoes - 2 cups
Green Chilly 4 finely chopped
Ginger 2 inch piece finely chopped
Garlic 3 cloves finely chopped
Curry leaves - 2 sprigs
Asafoetida powder 1 teaspoon
Turmeric powder - 1/4 teaspoon
Vinegar - 2 tablespoon
Brown sugar - 1 tablespoon
Mustard seeds - 1 teaspoon
Cumin seeds - 1/2 teaspoon
Whole red chilly - 2 broken into pieces
Oil - 3 tablespoons

Steps
1. Finely chop the green tomatoes and keep aside

2. Heat the oil in a pan. When the oil gets hot add the asafoetida powder to it and then the mustard seeds and cumin seeds. when the seeds splutter add the dry red chilly pieces to it and saute.

3. Add the finely chopped ginger, garlic, green chillies and curry leaves to the oil and saute few minutes. Add the chopped tomatoes salt, vinegar and brown sugar to this . Mix well cover the lid and cook on low flame for about ten minutes. Turn off heat

4. Let it cool and serve with rice or chapati or on top of hot dog or burgers.

Shrimp Fry

Overview
This Shrimp fry is a Kerala specialty. Shrimps are cooked in Kerala tamarind(Kodampulli) and then sauteed dry. This dish goes very well with plain  or fried rice. Coconut chips are traditionally used with this dish and is optional but it does add a special texture to this dish. The sour taste from the tamarind mixed with the ginger and red chilly gives this dish a very unique taste.

Shrimp Fry

Ingredients
Shrimp large - about 30
Red Onions - 1 large thin sliced(divide in to 2 )
Ginger - 3 inch piece thin sliced (divide in to 2 )
Green chilly split in center 4
Curry leaves - 3 sprigs
Garlic - 3 cloves thin sliced
Chilly powder - 1 teaspoon
Coriander powder - 2 teaspoon
Black pepper powder - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Kerala Tamarind( Kodampulli) - 4 slices
Coconut chips - optional - 1/4 cup
Salt to taste
Olive oil - 4 tablespoons

Steps
1.Clean and devein the shrimp and cook with Kerala tamarind, half of the sliced ginger, half of the sliced red onions, green chillies and one sprig of curry leaves. Add salt, turmeric, half teaspoon chilly powder and one cup water. Cook till the shrimp is done. About 5 - 7 minutes. Make sure shrimp is not overcooked. Keep aside.

2. In another pan heat the oil. When the pan gets hot add the remaining sliced red onion, ginger , garlic and curry leaves. saute till the onions are light brown. Add the chilly powder, coriander powder and black pepper powder to this. Saute few minutes.

3. Add the cooked shrimp to the oil mixture along with coconut chips if using. Mix well and keep stirring till all the liquid has evaporated.

Serve hot with rice.