Snake gourd Thoran

Ingredients:

1.Snake gourd(padavalanga) -1

2.Red chilli -2

3.Green chilli-4

4.Grated coconut-1/4cup

5.Small onions/Shallots-2

6.Cumin seeds(Jeerakam)-1/2tsp

7.Garlic pods-2 

8.Turmeric powder-1/2 tsp

9.Curry leaves-1twig

10.Oil-2tsp

11.Mustard seeds-1/2 tsp

12.Salt to taste

Preparation method:

1.In a pan heat 2tsp of oil.Add mustard seeds.When it pops add red chilli and snakegourd which is cut into square pieces.Add turmeric powder also.After its cooked partially add the coconut mixture.(do not add water to cook )

2.For making coconut paste(coarse mixture) add incredients 3-7 and put it in mixer for few seconds till you get the paste of desired consistency.

3.Reduce the heat and cook in low flame for few minutes and add the curry leaves and salt.(If using shallots in the coconut mixture,it has to be cooked thoroughly otherwise will give a bitter taste)

Fish Curry

My love for fish is inexplicable or it could be b'coz i am a malayali.

Fishes in any form, frozen,fresh,tinned & dry are all welcome in my house.

Even after moving to States i get uninterrupted supply of fresh fish(thanks to farmer's market)

One fish i have come to love is thilapia.Here is the curry i made with thilapia first.

The alterations i made include using thilapia instead of  salmon and also using kashmiri chili powder.

Click here for recipe.

Caramel Custard

Ingredients

sugar 1/4 cup+1/2 cup

milk   2 1/2 cups

eggs   4

vanilla essence 1tsp

Preparation Method

1.Take 1/4 cup of sugar in a thick bottomed pan.Add some water and heat till the sugar caramelises.Should be careful not to burn the mixture as it will lead to a bitter taste.

2. pour the caramel into a mould and let it settle by cooling(2-3min).

Break eggs into a bowl,add sugar and mix.Add vanilla essence and mix.Add 2 1/2 Luke warm milk and mix.strain the mixture.

Add this mixture to the caramel and steam it.I steamed it in my Idli cooker for about 30 min.

If not done steam for another 15 min or so.

(can be baked,or done in pressure cooker)

3.After it cools down completely you can take a knife and remove it from the edges of the mould slowly. Take a plate and invert the mould.Caramel custard is ready to serve.

Crab Curry(Malabar Style)

Ingredients

5-6 crabs

2-3 green chillies

1 inch ginger

1 tomato

1 tablespoon oil

4-5 shallots 

2 cloves

1 teaspoon fennel seed(perumjeerakam)

1 small piece cinnamon stick

1 cardamon

3/4 cup coconut

4-5 pepper corns

few curry leaves

salt to taste

preparation method

1.Take 5-6 crabs,clean them properly and cut each into 2 pieces

2.Cut shallots into square pieces. also cut ginger and green chillies, either u can make a paste or cut them into square pieces.

3.Take a wok or man chatti (i could not do in man chatti b'coz my crabs where too congested in them)

4.Pour 1 table spoon oil and add 1/2 teaspoon mustard seeds.after that add shallots,green chillies,ginger and saute them till the raw smell disappears or till the  shallots turn golden brown.

Add tomatoes and saute them for a minute and then reduce the flame and add 2 table spoon coriander powder,1 teaspoon red chili powder and 1/2 teaspoon turmeric powder.saute them till raw smell is gone and add 1 cup of water and add the crabs...cook for about 15 min approx.

for making coconut paste

5.Take 3/4 cup coconut and take a small pan and pour oil(1-2 tablespoon)

6.Add 1/2 teaspoon fennel seeds,2 cloves,1 cardamom,1 small piece of cinnamon,4-5 pepper corns and add the coconut..

7.Saute them till the coconut turns dark brown( should be careful not to burn the coconut as after a certain time it turns its color too fast. If you are using high flame you should always watch it and stir continuously)shift the contents to a plate.

8.Once roasted coconut cools down...it should be Luke warm, grind it and make it a thin paste

9.Add this to the crab which is cooking and slowly reduce the flame.. add salt as desired and don't forget to add the curry leaves

(p.s: you can make the desired changes, if you feel its not hot, you can add an extra teaspoon of chilli powder or reduce as desired, i like my curry hot)