Kerala style Prawn and raw mango curry (Cheemmen manga curry)

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Many of my friends and blog followers ask me about my much visible inclination towards sea foods . There is just one reason behind it Sweethearts and that is me being native of a very beautiful coastal area in Kerala. I grew up eating fresh seafood and rice as a staple diet. After getting married to a guy who keeps showing me different corners of the country in every 2 years, I kept on trying out new sea food dishes from those places too. Sadly, last 3 years in Assam was an exception as sea food was very rarely available there. Locals in Assam relish fresh water fish but I couldn’t develop a taste for it. Now I’m living in Hyderabad where sea food is in plenty. So I’m feasting myself with all the sea food I was craving for. 🙂

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This prawn curry is a simple Kerala preparation where raw mango is used to bring that sourness to your dish. It is purely a coconut based gravy and here I’m gonna tell you how to make it.Have a look! 🙂
Ingredients
Dewained clean prawns medium-sized – 200 gms
freshly grated coconut – 1 cup
Cumin seeds – 1 tsp
red chilli pdr – 1 tbsp
turmeric pdr – 1 tsp
raw mango cut into small nail sized pieces – 1/2 cup
onion – one small
method
1. In an earthen pot /wok /kadai add chopped mangoes,turmeric pdr ,red chilli pdr and salt. Add 1 cup water to it and cook in medium flame till it gets tender.
2. Add prawns to this and boil for 2 minutes

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3. Grind coconut and cumin seeds in mixie to a fine paste. Keep it ready before hand to avoid delay in adding to the gravy.
Prawns should not be over cooked as it becomes rubbery due to over cooking.
Mix gently using a spoon and cook it in slow to medium flame for 2 to 3 minutes.Switch off the flame .
5. Heat one table-spoon oil in a small pan and fry onion till it turns dark brown. Add this along with the oil on top of the gravy. Mix gently just before serving
Goes great with rice. Enjoy! 🙂

Creamy Baked chicken breast -Only 3 steps

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Even though I’m a complete Tea totaler, I have learned that meat looks best with Champagne in Food photography. 😉 jokes apart, I am gonna bake chicken breast in fresh cream and some assorted spices here. Enjoy!
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Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.
Ingredients
Chicken breast – 1
lemon juice – few drops
fresh cream – 3 to 4 tbsp (Be generous for good results baby)
cinnamon powder – 2 pinch
Black pepper powder – 1 tsp
Kasuri methi/Dried fenu greek leaves – 3 pinches
salt – to taste
oil – 1 tbsp
1. Marinate the chicken in all the above mentioned ingredients for 4 hours.
2. Cover the marinated chicken in aluminium foil and bake in the Oven for 35 minutes or till the chicken is cooked well at 250 degree Celsius.
3. Open the foil and broil the cooked chicken for 5 minutes to get brown colour on the outer portion.

enjoy!
You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.

Stuffed and pan-fried chicken breast

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Last few days, I was under medication and light food due to health issues related to seasonal change and stress. My hubby, who is a  marathon runner other than being a flyer, troubles me at times by calling me “delicate darling” . According to him, people fall sick just because they don’t run. I find it very hard to agree with him . His kids are making me run all through out the year without a break. Isn’t that enough for me??? 😉
Ok, now that I’ve regained my health, I wanna bite some meat today. Why not cook some chicken. I’ve got three chicken breasts in the fridge and I decided to cook all three of them in three different spice combinations. Needless to say, my family enjoyed it.
Are you a chicken lover? Then check my other posts for Dragon chicken, Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala, Kerala chicken stew.
Ingredients
1.Chicken breast – 1
2.ginger garlic paste – 1 tbsp
3.red chilli powder – 1/2 tsp
4.turmeric pdr – 1 pinch
5.lemon juice- few drop
6.cinnamon powder – 2 pinch`
7.All purpose flour/maida – 3 tbsp
8.salt – to taste
9.oil – 2 tbsp
10.Cheese – for filling
11.spinach leaves – 2 big leaves
1. Slit the chicken breast through the middle for making room for filling .Rub the ingredients 2 to 6 and salt on the inside of the chicken breast as showed in the pic below.
2. Arrange the filling spinach leaves and cheese inside the chicken.
3. Now close the slit of the chicken breast and apply some salt and lemon juice on the outer portion of the chicken.Marinate for 3 hours
4.Dust the marinated chicken with maida which is salted and spiced up with cinnamon powder.
5. Pan fry the dusted chicken breast in shallow method using very little amount of oil. Turn the ides and cook until the chicken is fully cooked.

  1. Once the chicken is cooked, Flame using whisky to bring that glaze to to your chicken.. Refer the pic below to see how to Flambé.

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Tips
1 bruise the chicken without spoiling the shape for faster cooking.

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You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine and you may find it interesting…

Baked chicken breast in green spices

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What else can be the “most satisfying dish” than tender and juicy chicken breasts cooked in aromatic spices for any carnivorous human being??? 😉 It’s so easy to cook that any body can give it a go. Just marinate and forget about it. Once marinated bake it at right temperatures. Nothing more , nothing less!

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Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.
For marination
Chicken breast – 1 piece
mint leaves – 1 hand full
coriander leaves – 1 hand full
green chillies -2
cinnamon powder – 1 tsp
fresh cream – 2 tbsp
lemon juice – of half small lime
ginger garlic paste – 1 tbsp
salt – to taste
oil – 1 tbsp
Method

  1. Grind mint and coriander leaves along with green chillies into a smooth paste using mixie .Mix all the other ingredients to this paste and rub this mixture into the chicken breast using your fingers.Once the chicken is coated very well , leave it in the refrigerator overnight .
  2. Take out the chicken from fridge and let it come to normal temperature . Cover the chicken in aluminium foil and bake at 250 degrees for 35 to 40 minutes or till the chicken is cooked very well.
  3. To get a brown outer colour, Open the foil and broil for another 6 minutes.
    Tips
    1.Bruise the chicken breast without any change in the shape using knife for faster cooking.

Murgh Hirwa Masala ,Konkan recipe, (Chicken cooked in green masala)

DSCN5670 Malvani cuisine is the standard cuisine of the Konkan region of Maharashtra and Goa, and some northern parts of West Karnataka. Although Malvani cuisine is predominantly non-vegetarian, there are many vegetarian delicacies. Although it is an independent cuisine, it overlaps Maharashtrian cuisine and Goan cuisine. Malvan is a town in the Sindhudurg district on the west coast of Maharashtra. Malvan being a coastal area in Konkan, it has its own distinct way of cooking food. Malvani cuisine uses coconut liberally in various forms such as grated, dry grated, fried, coconut paste and coconut milk.Murgh Hirwa Masala is a speciality of Malvani cuisine. It’s flavourful and delicious! DSCN5687
Cuisine Indian/Konkan
Prepration time 30 minutes
serves 4

Ingredients
Chicken (medium-sized pieces)- 800 gms
ginger garlic paste – 2 tbsp
green chillies – 4 to 5 ( depends on how spicy you want the dish to be )
freshly scraped coconut – 1/2 cup
coriander leaves – 1 cup
ginger – 1/2 inch piece
green cardamom – 3 nos
Black cardamom – 3 nos
Bay leaves – 2
Cinnamon stick – 1
cumin seeds – 1 tsp
Onions finely chopped – 1 big
water – 3/4 cup
thick coconut milk – 1 cup
garam masala – 1 tbsp
salt – to taste
oil – 1/2 cup

Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.
Method
1. Marinate the chicken pieces in some salt and ginger garlic paste.Keep aside for 15 to 20 minutes.
2. Grind coriander leaves,coconut,ginger and green chillies to a smooth paste in a mixie. This is the green masala.
3. Heat some oil in a wok/Kadai . Add finely chopped onions and saute till the onions are pink and sweating. Now add green masala into it and saute for 2 to 3 minutes on medium flame. Add chicken pieces and continue to saute. Add water and salt now.Mix very well and saute for couple of minutes more.Cover and cook till the chicken pieces are nicely cooked.
4. Now add coconut milk and garam masala into the kadai.Mix and saute for few seconds and switch off the flame. Avoid boiling after coconut milk is added into the gravy.
4. Garnish with fresh cream and coriander leaves. Serve hot with rice ,roti or any bread.Enjoy!

Thank you for visiting. Please drop in your thoughts about this dish ! 🙂

Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.

Garlic Cheese Baked fish

This dish is dedicated to all the loving hearts out there! Happy Valentine’s day! Celebrate your love and life!!! 🙂
I’ve baked sheer fish in cheese and some spices to suit indian palettes .It’s creamy, tangy and mildly spicy too…

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Wooooohooo!!!!! This fish will melt in your mouth!

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Ingredients
Sheer fish fillets – 1 ( APPROX 150 gm)
Cheese grated – 4 tbsp
Butter – 1 or 2 tbsp
refined oil – 1 tsp
Honey – 1 tsp
Lemon juice – of one small lime
bread pieces – a hand ful
Black pepper powder – 1 tsp
Red chilli flakes – 1/2 tsp
Onion- 1 medim (Thickly sliced)
Garlic – chopped – 1 tbsp
salt – to taste

Method
1. Marinate the fish in black pepper, lemon juice ,garlic, chilli flakes and salt for 30 minutes. Rub the ingredients nicely on the fish using fingers.
2. Place the marinated fish in an oven friendly dish. Arrange the bread pieces on top of the fish. Next layer will be cheese.Pour the refined oil over the fish and finally place the butter cubes on top of the layers.
3. Saute the onions in some butter for few seconds. Add some of the onions on top of all the layers on the fish.Pour honey on top.
4. Bake the dish for 15 minutes on 200 degree celsius.
5. Serve it hot with any stir-fried rice.
How to make stir-fried rice?
You still have some left over onions in the pan. Add 1/2 sugar and some salt to it. Add chopped capsicum and spring onions and saute for 1 minutes. Now goes in the boiled rice and chilli flakes. Give it a nice mix and your stir fried rice is ready to eat.
Serve it to the love of your life with your whole heart! Have a romantic day!!!

Chettinadu spicy fish fry

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Chettinad cuisine is one of the spiciest and the most aromatic in India. Chettinad cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food. The dishes are hot and pungent with freshly ground masalas.Today i’m going to fry my sheer fish in chettinadu masalas. It’s simple and delicious. I want every sea foodies out there to try this recipe. Trust me, it’s worth it!

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My family just loved it! And I caught myself licking my fingers while tasting it 😉

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Ingredients
Sheer fish ( Or any fleshy fish) – 8 pieces
Oil – for shallow frying
1. Turmeric powder – 1/2 tsp
Red chilli pdr – 1 t tbsp
Coriander pdr – 1 tbsp
Lemon juice – of a big lemon
salt to taste
Marinate the fish for 30 minutes in the above mentioned ingredients.

2. Dry roast the ingredients listed below on a hot tawa until the colour of urad dal and chana dal turns brown. Roast on a medium flame and do not burn the masalas. If you burn the masala, that’s the end of the show! 🙂

Chana dal – 1 tbsp
Urad dal – 1 tbsp
Black pepper corns – 3/4 tbsp
mustard seeds – 1 tspn
Curry leaves – 2 strands
Salt – very little ( as u have marinated the fish with some amount of salt earlier)
After roasting, Powder the masala using a mixie .

3. Now roll the marinated fish pieces in the ground masala and leave aside for 5 minutes before shallow frying on a hot tawa.
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4. Turn the sides of the fish and fry on medium and low heat alternatively till it’s cooked nicely. IT may take around 3 minutes to fry on one side.
ENJOYYYY HOT!

Tips
Urad dal/ Uzhunnu parippu/split black gram
Chana dal/ kadala parippu/split bengal gram

Authentic Christian Kerala Chicken Stew

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This subtle and aromatic dish hails from God’s own country. Chicken stew is cooked in Kerala Christian families for any special occasion. This dish goes along very well with Appam or Idiyappam. But, to be frank, I relish the experience of it’s beautiful taste even with rotis , dosas and parattas too. Mild spices are used to give that heavenly aroma to this dish.Here comes the recipe. 🙂

Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.
Serves- 4
Preparation time – 20 minutes
Ingredients
Chicken – medium sized pieces – 350 gm
Potato – 200 gm
Green chillies – 4 to 5
Onion – 1 big sliced
ginger minced – 2 tbsp
black pepper corns – 6 nos
Green cardamom – 3
cinnamon – 1 inch stick
Star anise – 1
Bay leaves – 2
Coconut milk thin – 1 cup
Coconut milk thick – 1/2 cup
Curry leaves – 2 strands
water – 1 cup
oil – 2 tbsp
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Click here for Creamy baked chicken and Pan fried stuffed chicken.

Method for cooking chicken stew
1. Heat 2 tbsp oil in a cooker. Add cardamom,cinnamon & star anise into the hot oil in low flame and saute for few seconds. Now add the finely sliced onions and ginger into the cooker. Saute till the onions starts sweating.Now add chicken and potato pieces ,green cillies and pepper corn along with salt to taste. Sauté for a minute.Add bay leaves and one cup water now. Close the lid and wait for 3 whistles.
2. Open the lid and check the consistency. Add thin coconut milk and boil for 2 to 3 minutes. Add curry leaves now.Switch off the flame and add thick milk now. Mix gently.Do not boil after adding the thick milk as it may lead to separation or curdling off milk.
3. Serve hot with Appams or anything u like.
ENJOY

Thank you for visiting! Please leave your likes and comments here!

Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.

Netholli fry

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Good source of Omega 3 ! Fight the heart ailments and metabolic disorders with daily does of Omega 3. As some wise person said, ” Good things come in small packets “.Well, it may not be correct always but at least absolutely correct in this fish’s case. So go ahead and eat healthy!!
Ingredients
de scaled and washed Netholli – 250 gm
Red chilli pdr – 1 tbsp
turmeric pdr – 1/2 tsp
salt- to taste
lemon juice – of half lime (optional)
oil – 2 to 3 tbsp for shallow frying

Method
1. Marinate the fish in a good mix of all the above mentioned ingredients and leave it aside for 20 minutes.
2. Shallow fry on a flat Tawa/pan on medium heat till it becomes crispy.
3. Eat as a starter or with your daily meal.
4. You don’t need to take out the thorn while eating as they are very soft and chewable.Good source of calcium too.

Mangalore rava fry (King fish) Low oil usage

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Mangalore is the town of sentiments for me. It reminds me of my hostel life, my dear friends and the vegetarian food we used to cry upon . Every weekend, we friends used to find out an eating joint to satisfy our carnivorous cravings. 🙂 Mangalore rava fry was one of the delicacies we used to look forward to.
Serves – 6
Preparation time – 10 minutes
Marination time – 30 minutes
Ingredients
Any fleshy fish – 6 pieces
Fine rice flour – 5 to 6 tbsp
Red chilli pdr – 1 1/2 tsp
turmeric pdr – 1 tsp
lemon juice – of one small lime
salt – to taste
Rave / sooji – 1 cup
oil – for shallow frying
Ginger garlic paste- 1 tbsp
Method
1. Mix rice flour, red chilli pdr, and some salt using a little water to form a thick paste.
2. Marinate the fish pieces in turmeric pdr, salt, ginger garlic paste,lime juice and 1 tsp oil for 10 minutes.
3. Apply the thick rice flour paste which you had already prepared on each fish piece with ur fingers. Make sure that the pieces are coated nicely with the paste.
5. In a flat plate, mix some rava with salt and red chilli pdr. Now, take each fish piece and place it on the rava and coat nicely on both sides by turning the sides of the fish.
6. Now leave the coated fish pieces in the refrigerator for 30 minutes. (Very Important step)
7. After 30 minutes, shallow fry the fish pieces on a tawa using 2 to 3 tbsp oil. Add oil if you feel the need of it in between the cooking process also.Turn the sides of the fish and fry on each side on medium and occassionaly low heat to get a crunchy feel.Serve hot as a starter or as a side dish for roti, rice or anything you like.

Thank you for visiting. Please leave your likes and comments here !
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