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Top 5 dishes made from Green chilies, slit lengthwise
1 . Kerala Style Mussels Biryani / Malabari Kadukka Biriyani
Kerala Style Mussels Biryani / Malabari Kadukka Biriyani
#indiankitchen A Malabar speciality, this Kallumakkai biryani guarantees to take your tastebuds to a gourmet’s heaven!
Ingredient
2 cups
Basmati rice
1/2 kg
Mussels meat ,cleaned
5 pods
Garlic , finely chopped
1 tsp
Turmeric powder
2 tsp
Red chilli powder
1 tsp
Fennel powder
1 tsp
Pepper powder
1 tsp
Curd
1/2 cup
Coconut milk
4
Cloves
As needed
Ghee/clarified butter
To taste
Salt
2 tbsp
ghee/clarified butter
1 tsp
Lemon juice
1 handful
Cashews-
1 handful
Raisins
As needed
Oil
As needed
Water
Cooking instructions
* Step 1
Clean, wash, and drain the rice. Heat ghee in a heavy bottomed vessel and lightly fry the whole spices until fragrant. Add the washed rice and lightly roast for 2-3 minutes on low flame.
Add 4 cups of water along with salt to taste and cook the rice. Once the rice is 90% done, remove it from flame and keep aside.
* Step 2
In a small bowl, make a smooth paste of turmeric powder, chilli powder, fennel powder, pepper powder, and salt. Marinate the mussels with the prepared paste and leave it aside for 30 mins. Heat oil in a large pan and fry the mussels until brown. Transfer to a plate and keep aside. In the same pan, add more oil if needed.
* Step 3
Add the sliced onions and saute until golden brown. Add the chopped ginger and garlic and saute until the raw smell goes away. Add the green chilies and tomatoes. Cook until soft and mushy. Add the cooked mussels and fry for 2-3 mins until the masala gets coated well. Add the curd and season with salt. Add the coconut milk and mix well to combine. Cook on low flame until the gravy thickens. Remove from flame and keep aside.
* Step 4
Heat ghee in a large pan. Fry the cashews and raisins and transfer them into a plate. Line a layer of rice as the bottom layer, followed by a layer of the mussels masala; repeat with the remaining rice and mussels gravy. Garnish with the fried cashews and raisins. Sprinkle lemon juice on top. Cover with a tight lid and cook on low flame for another 10-15 mins. erve warm with raita, pappadum, & pickle.
Note: if there is a photo you can click to enlarge it
2 . Malabari Salmon Roast
Malabari Salmon Roast
#indiankitchen A flavor packed seafood delicacy cooked in spicy & tangy masala an exquisite touch of Malabar!
Ingredient
1/2″ piece
Ginger – , finely minced
4 pods
Garlic – finely minced
2 tsp
Kashmiri chilli powder
A small pinch
Fenugreek powder
1 tsp
Black pepper powder
2 tsp
Coriander powder
1/2 tsp
Turmeric powder
1 tsp
Lemon juice
1/2 cup
Coconut milk
A sprig
Curry leaves
To taste
Salt
as required
Oil
As needed
Water
Cooking instructions
* Step 1
Clean and wash the fish pieces. In a small plate, make a smooth thick paste of ginger-garlic, half of the spice powders- turmeric powder, chilli powder, coriander powder, fenugreek powder, pepper powder, lemon juice, salt, & little water. Rub this marinade to the fish pieces and leave it aside for 30 mins to an hour.
* Step 2
Heat oil in a pan. Add the marinated fish and fry until golden. Flip to the other side and fry until cooked. Transfer them to a plate and keep aside. In the same pan, add oil. Splutter the curry leaves. Add the sliced onions & green chilies. Saute until translucent and golden. Add the ginger and garlic and saute until the raw smell goes away.
* Step 3
Reduce the flame and add the remaining spice powders and mix well. Fry until the masala starts to leave the sides of the pan. Add the chopped tomato and salt and mix well. Cook until tomato turns soft & mushy. Add the coconut milk and stir well. To this, arrange the fried fish & coat it completely with the masala.
* Step 4
Cover and cook for 5-10 minutes on low flame until the gravy thickens. Garnish with curry leaves and serve with steamed rice or roti.
Note: if there is a photo you can click to enlarge it
3 . Malabar Style Prawns Curry
Malabar Style Prawns Curry
#curry A simple finger-licking & succulent prawns curry made with the flavor combo of spicy coconut gravy & tamarind! #curry
Ingredient
1/2 kg
Prawns , peeled and deveined
1 tsp
Ginger-garlic paste
1 tsp
Red chilli powder
1/4 tsp
Turmeric powder
1/4 tsp
Fenugreek powder
1 tsp
Coriander powder
1 tsp
Black pepper powder
1 tsp
Tamarind pulp
1 cup
Coconut milk
1/4 tsp
Mustard seeds
1 sprig
Curry leaves
As needed
Oil
To taste
Salt
As needed
Water
Cooking instructions
* Step 1
Clean, wash, and drain the prawns. Marinate the prawns with half of turmeric powder, red chilli powder, and salt. Leave it aside for 30 mins.
* Step 2
Meanwhile, heat oil in a claypot. Splutter mustard seeds and curry leaves. Add the chopped shallots, turmeric powder, and salt and saute until translucent. Add the ginger-garlic paste and green chilies. Saute until the raw smell goes away. Add the chopped tomatoes and saute until soft and mushy. Add the remaining spice powders-chilli powder, fenugreek powder, coriander powder, and pepper powder. Fry until the oil starts to separate from the masala.
* Step 3
Add the marinated prawns and fry for 2-3 mins. Add 1/2 cup of water along with the tamarind pulp and bring it to a boil. Reduce the flame and cook until the prawns are done and the sauce thickens. Add the coconut milk, simmer for another 5-10 mins. Check the seasoning and serve with steamed rice, tapioca, or roti.
Note: if there is a photo you can click to enlarge it
4 . Udupi Hotel Style Sambar
Udupi Hotel Style Sambar
#curry A flavorful lentil based vegetable stew that is mildly sweet and spicy & acts as a great accompaniment to dosas and idlis!
Ingredient
10-12
Shallots , thinly sliced
1/2 cup
Freshly grated coconut
1/4 tsp
Turmeric powder
1 pinch
Asofoetida
1/2 tsp
Mustard seeds
1 tsp
Urad dal/black gram
1 tsp
Jaggery syrup
1/4 tsp
Fenugreek seeds
1 tsp
Coriander seeds
1 sprig
Curry leaves
To taste
Salt
As needed
Oil
As needed
Water
Cooking instructions
* Step 1
Pressure cook the toor dal with 2 cups water for 4-5 whistles. Remove from flame. Once the pressure subsides, remove the lid and mash the dal. Keep it aside. In a medium size vessel, add the veggies-carrots, drumstick, green chilies, and shallots with 1 cup of water, turmeric powder, and salt. Cook on medium flame until the veggies are soft.
* Step 2
Heat oil in a pan. Splutter the fenugreek seeds, coriander seeds, & curry leaves. Add the grated coconut, asofoetida, and urad dal. Roast until slightly brown in colour. Add the tomatoes and saute until they are soft and mushy. Remove from flame and allow it to cool. Transfer it into a mixer and grind into a smooth paste adding little water as needed.
* Step 3
Add this paste to the cooked vegetables along with the mashed dal, tamarind paste, jaggery syrup, & salt and mix well. Add more water if you want a little version of the sambar. Cook on low-medium flame for 5 mins until the sambar starts to boil. In a pan, add little oil. Splutter mustard seeds, dry red chilies, and curry leaves. Pour this tadka over the sambar and mix well. Remove from flame and garnish with more curry leaves. Serve hot with idli, dosa, or uttappam.
Note: if there is a photo you can click to enlarge it
5 . Kerala Style Fried Sardines in Coconut Gravy
Kerala Style Fried Sardines in Coconut Gravy
Enjoy these fried sardines cooked in rich creamy coconut milk and tomatoes made with the best of the spices!
Ingredient
6 big ones
Sardines
3 pods
Garlic , coarsely crushed
1 tsp
Turmeric powder
2 tsp
Red chilli powder
1 tsp
Pepper powder
2 tsp
Coriander powder
2 cups
Coconut milk
1/4 tsp
Mustard seeds
1 sprig
Curry leaves
1 tsp
Vinegar
To taste
Salt
As needed
Oil
Cooking instructions
* Step 1
Clean & wash the sardines. Make random slits of the fish. In a small bowl, make a smooth paste of the red chilli powder, half of the turmeric powder, pepper powder, vinegar, and salt. Marinate the fish with the prepared paste and leave it aside for 30 mins. Heat oil in a large pan. Fry the fish until dark brown on both sides. Drain them onto a plate and keep it aside.
* Step 2
In the same pan, add oil. Splutter mustard seeds and curry leaves. Add the sliced onions, green chilies, ginger, and garlic. Saute until the onions are translucent and soft. Add the remaining spice powder and fry until the raw smell goes away for 2-3 mins. Add the coconut milk and simmer for 2-3 mins. Add the fish fish and the tomato slices.
* Step 3
Drizzle some vinegar and add salt to taste. Garnish with curry leaves. Switch off the flame before the gravy starts to boil. Serve hot with appam or steamed rice.
Note: if there is a photo you can click to enlarge it
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