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 NON VEGETARIAN
KARIMEEN: Pearlspot,a local delicacy. Either fried of curried scampi and lobsters excellent when grilled.  
  MALABARI FISH MOLEE: Fish cooked in coconut milk and tamarind water.
MALAYALEE FRIED PRAWNS: Prawns sautéed in red chilli paste along with finely-chopped onions and other condiments and cooked till tender.  
  CHICKEN CHETTINADU: A hot and spicy dish of chicken roasted with chilli,coriander,jeera,saunf,cloves and other spices.
CHICKEN CURRY: A steam boiled dish prepared using chicken, coconut milk, spices and tomato.  
  STIR FRY CHICKEN: A dish of boneless chicken with corn starch, Soya sauce, chopped ginger, mushroom and Kikkoman stir fry sauce, Sichuan sauce and chilli-garlic sauce.
FISH CURRY: A dish of king fish or big fish with spices, turmeric paste and chilli.  
  FISH PEERA: Small fish and shrimps cooked with mustard seeds, curry leaves, onions in coconut oil.
SHRIMP PICKLE: A pickle made with shrimp, fenugreek powder,chilli powder and vinegar.  
  TUNA VATTICHATHU: Tuna cooked with grated coconut, shallots and kudampuli.
SHAWARMA SANDWICHES: Chicken cut off the grill and wrapped in bread.  
 
KERALA FISH CURRY:
Ingredients
:1/2 kg.Seer fish or any other tasty fleshy fish, 5 tea spons of chilly powder,a pinch of turmeric powder, a small piece of ginger, 10 pods of pepper, vinegar, salt and oil as required.
Method ofPreparation:
Clean and drain the fish properly and cut into slices. Marinate these slices for 30 to 40 min.in a fine paste of ginger, pepper powder together with the chilly powder, turmeric powder, salt and vinegar. Fry on either side till cooked as desired. Drain the oil and serve it with lime and onion slices.
SPICY CUTTLE FISH
Ingredients 500gm. cleaned and sliced cuttlefish,three onions, 12 red chillies ground, four soaked dried chillies, chopped corriander leaves, milk of 125 gms. grated coconut and oil as required for frying.
Method of Preparation
Pre-heat oil as required in a frying pan. Add fish slices and stir-fry till cooked. Remove and drain. Reduce heat to simmer and add the prepared paste mentioned above except coconut milk.Add coconut milk and sliced fish pieces a little later and bring the contents to boiling point and therafter remove the frying pan from the burner and serve hot.
 
  FRIED SEA CRAB
Ingredients: Three medium sea crabs,onions, sliced green chillies, ginger, garlic, corriaander leaves, tomatoes, curryleaves, turmeric powder,grated coconut, salt and oil as required.Grind and make a fine paste of ginger,garlic and corriander leaves and keep aside. Separately grind grated coconut and also keep this aside.
Method of Preparation
Pre-heat oil in a frying pan and fry the onions till deep brown. Thereafter, add the paste mentioned above together with salt, turmeric powder and fry till the oil surfaces. Add the remaining ingredients and the cleaned crab pieces and fry. Add water as required and cook tiil the aroma of crab and masala are discernable. Remove the pan from the fire and serve hot garnished with chopped corriander leaves.
COCONUT KERALA FISH CURRY
Ingredients: 1 kg sliced seer/pomfret or Salmon, 2 large onions,half a kernel of coconut, 3 pieces of cocum,4 cloves garlic, 3 table spoons of vinegar,9 green chillies, 2 pinches of corriander and mustard seeds,salt, oil and curry leaves as required.
Method of Preparation
Slice onions, ginger and green chillies length wise
and marinate it with the fish slices, vinegar and turmeric powder for about 15 minutes.Pre-heat a frying pan and moderately fry corriander seeds and grated coconut and make a fine paste of this mixture and add it to the marinated fish. Add water as required and cook on medium heat till the fish is almost cooked.In the mean time, heat oil and add mustard seeds and curry leaves and add these to the dish when it is being removed from the burner.
 
 
SHRIMP MASALA
Ingredients: 1 kg tiger prawns, 4 onions, a small piece of ginger,two teaspoons of garam masala, one cup of curd,mint, corriander leaves,tomato puree, garlic paste, salt, and oil as required.
Method of PreparationMake a paste of ginger, mint and marinate the cleaned and de-veined prawns with curd and garlic paste and set aside for 30 minutes.Pre-heat a frying pan on medium heat and fry onions till it becomes light brown. Add garam masala powderand fry for a minute. Thereafter, add tomato puree, salt and two cups of water and cook for three minutes. Add the marinated prawns and cook on medium heat till it is properly cooked. Separately, heat oil in a small frying pan and put the mustard seeds in it till it starts popping. Remove this from the burner and add it to the prawn dish at the time it is being taken of the burner, Garnish this dish with chopped corriander leaves and serve hot with rice/chappathies or bread.
CHICKEN ROAST
Ingredients: 1 kg. broiler chicken,two table spoons of garlic ginger paste, 2 tea spoons of garam masala powder,one tea spoon soya sauce, salt and oil as required.
Method of PreparationFirst clean the chicken properly and let it drain of its water content. Thereafter make holes on the chicken using a fork. Marinate the chicken with the garlic ginger paste,garam masala, salt and soya sauce and leave it aside for about 2 hrs.
Switch on the oven and pre-heat it for two minutes. Thereafter, place the marinated chicken after brushing the entire surface with oil in a baking tray and place it in the oven till the chicken is properly cooked. Remove the dish from the oven and serve it after garnishing with onion rings and chopped corriander leaves
 
 
CHICKEN BIRIYANI
Ingredients : 1 kg each basmati rice and broiler chicken, three tablespoons garam masala powder,one tea spoon of turmeric powder, two tea spoons of chilly powder, three cups curd, two table spoons garlic ginger paste,five large onions,mint and corriander leaves chopped, eight green chillies 20 gms each of raisins and cashew nuts, two fresh lime and a few curry leaves and cooking oil as required
Method of Preparation Clean, wash and cut chicken into twelve pieces and let it drain its water content.Grind and make a fine paste of green chillies, corriander and mint. Mix this paste with curd, salt and garlic ginger paste and marinate the chicken pieces and leave it aside for 2 hrs.Take a large vessel preferably a copper one, pour oil as required and cook the marinated chicken on low heat.Pre-heat a large frying pan, add oil as required and fry onion till it turns golden brown. Thereafter, add garam masala powder, raisins ans cashewnuts and saute for some time, after which, remove the frying pan and add the contents to the vessel in which chicken is being cooked. Add one tea spoon of turmeric powder and two tea spoons of chiily powder to the chicken dish and cook on medium flame.
Clean and wash rice properly.Pre-heat a frying pan, pour ghee as required. Thereafter, add the cleaned rice and cook for a few minutes. Thereafter add required quantity of water & salt and cook on high flame till it is half cooked. Remove rice from the burner, mix rice and chicken in the copper vessel. After this, cover it with a lid and seal the vessel with a dough of atta to make it air tight and cook on medium flame for 20 minutes.Remove vessel from the burner and serve it with raitha and kachumber.

 

 

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