- Prepare Marinade:
- Red Onion quartered – 1/2 medium sized
- Pepper powder – 1 tsp
- Cumin seeds – 1 tsp
- Garlic cloves – 5
- Fresh oregano chopped – 1 tsp
- Salt – to taste
- Grind all the above ingredients into a smooth paste and keep aside.
- Other Ingredients :
- Boneless Chicken breasts – 3 or 4
- Flour tortillas for burritos – 4
- Sliced Onion – 1/2
- Sliced Bell pepper – 1/2
- Chilli Flakes – 1/2 tsp
- Cooked rice- 1 cup
- Salt – to taste
- Oil – as needed
- Chicken cut into small pieces – 1 kg
- Red onion sliced – 2 medium sized
- Garam masala powder – 1tsp
- Curry leaves – 1 sprig
- Bayleaf – 1
- Salt – to taste
- Oil – as needed
- prepare marinade :
- Poppy seeds – 1 tsp
- Fresh grated coconut – 2 tspn
- Ginger Garlic paste -1 tsp
- Turmeric powder – 1/4 tsp
- Mint leaves – 10 – 15
- Coriander leaves -a small bunch
- Grind all these together to make a fine paste and keep it aside.
We used to get fresh water fishes in abundance there ,and so the fish deliccacies were always prepared with Karimeen aka Pearl Spot only.My Ammachi used to prepare wide variety of dishes with Karimeen,and this is just one among them.
- Fish cut into small pieces – 1/2 kg
- Ginger – 1 tbsp
- Garlic – 3 big cloves
- Green Chillies – 4 or 5
- Turmeric powder – 1/2 tsp
- Thin coconut milk – 1 cup
- Thick coconut milk – 1/4 cup
- Curry leaves – 1 or 2 sprigs
- Salt – to taste
“Vindaloo” is a Goan speciality dish and can be prepared using any type of meat,prawns or even vegetables like mushrooms,cauliflower etc.It is a hot and sour dish with a thick gravy and goes well with rice/roti.Of all the vindaloo dishes i’ve tasted,I must say ‘Pork Vindaloo’ is the best.
- Young chicken cut into small pieces – 1kg
- Mustard seeds – 1 tsp
- Turmeric powder – 1/2 tsp
- Red Onion sliced thin – 2 cups
- Tomato ketchup – 2 dsp
- Vinegar – 2 tbsp + 2 tbsp
- Garlic cloves sliced thin- 16 -18 small ones
- Ginger sliced thin – 1 dsp
- Sugar – a pinch
- Oil – 1/4 cup
- Salt – as needed
- For Grinding :-
- Paprika /Kashmiri Chilli powder- 2 dsps
- Ginger cut into juliennes – 1 tsp
- Garlic cloves small – 10
- Soak the above ingredients in 1-2 tsps of water and grind to a smooth paste.Keep it aside.
- Fish cut into small pieces – 1/2 kg
- Red Chilly Powder – 2 tsp
- Paprika or Kashmiri Chilly Powder – 1 tsp
- Turmeric Powder – a pinch
- Finely chopped ginger and garlic or use Ginger Garlic Paste – 2 tsp
- Finely chopped Shallots – 3 tsp
- KudamPuli – 2
- Fenugreek Powder – 1/4 tsp
- Curry leaves – 2 Sprig
- Mustard Seeds – 1/2 tsp
- Cococnut Oil -as needed
- Salt – to taste
- Peeled and Diced Tapioca/Yuca root – 1 kg
- Turmeric Powder – 1/2 tsp
- Salt – as needed
- For Grinding:-
- Grated Coconut – 1/2 cup
- Cumin Seeds – 1/2 tsp
- Green Chillies – 4
- Garlic pods – 4
- Curry leaves – a few
- For Spluttering:-
- Coconut oil – 2 tsp
- Mustard Seeds – 1 tsp
- Curry leaves – a sprig
- Chopped Shallots – 2
- Dried red Chillies – 3
Meen Peera Pattichathu is yet another traditional Keralite delish.This is more popular in Kottayam,a district in Kerala.This is usually made with small fish like Kozhuva.In some parts it is also known as Natholi.(Anchovies is its English Name.Thanks RP for informing me about this).But sometimes I prepare this with Tuna chunks and small sardines,which is available in every grocery stores here.
- Cleaned Kozhuva or Tuna Chunks -1 small packet
- Grated Coconut – 1 cup
- Ginger-Garlic paste -1 tsp
- Green chillies – 3 or 4
- Sliced Shallots -3
- Turmeric powder -a pinch
- salt – to taste
- Mustard Seeds -a few
- Curry leaves – a few
- Oil – as needed
- Vendakka/Okra - 500gm chopped
- Onion - 1 big sliced
- Green chillies - 2-3 slitted lengthwise
- Curry leaves - few
- Chilli flakes - 1 tsp
- Turmeric - 1/2 tsp
- Salt - as needed
- Oil
- Ripe Mangoes – 5-6 of small size
- Salt
- Grated coconut – 1 cup
- Jeera - a pinch
- Garlic – 1 piece
- Small onion – 2-4
- Green chilly – 3-4
- Turmeric powder – 1/4-1/2 tsp
- Small onion – 4
- Red chilly – 2
- Mustard – 1/2 tsp
- Curry leaves
- Salt
- Oil
- rice flour
- grated coconut
- green chili minced
- Salt to taste