Thattukada

Mango Lada

2010-06-07T00:50:00.000-07:00

Ingredients:

4 ounces pureed fresh mango
.5 ounce coconut milk/creme de coconut
.5 ounce pineapple juice
1 table spoon condensed milk (optional)

Method:

Blend the pureed fresh mango, coconut milk/creme de coconut & pineapple juice.

Add 10 cubes ice & blend again till smooth.

Add condensed milk to sweeten if needed

Meen Porichathu ( meen varathathu)

2010-06-04T04:05:00.000-07:00

Ingredients

Fish(Kingklip) fillet = 1(whole or cut into pieces)
Coconut oil - to shallow fry

For the marinade

Pepper powder = 1/4tsp
Turmeric powder = 1/4tsp
Kashmiri red chilli powder = 1/4tsp
Salt

Method

1.Mix the pepper,turmeric, chilli powder,salt with few drops of water and make a fairly thick paste
2.Apply this paste over the fish fillet and marinate it for 10-15min
3.Heat oil in a non-stick pan, place the marinated fish and after few seconds,turn down the heat to medium and fry till all sides turn brown
4.Drain excess oil and serve immediately

Thattukada Bachelors` Chicken

2010-06-04T04:01:00.000-07:00

Ingredients for Bachelors` Chicken Recipe

Chicken legs - 6 pieces
Onions(chopped) - 2 nos
Tomato paste - 3 tbsp
Garlic powder - 1/2 tsp
Ginger powder - 1/2 tsp
Chicken Masala powder - 2 tbsp
Chilly powder - 1 tsp
Salt - As reqd

Preparation Method of Bachelors` Chicken Recipe

First, you need to have all these powders that I have mentioned. Basically it reduces the time & effort chopping tomatoes/ginger/garlic etc. Unfortunately I didnt find `Onion powder` yet.. but those folks who can get them somewhere can replace it with the chopped Onions.

1)Heat oil in a pressure cooker.

2)Fry the chopped onions until golden brown.

3)Add the rest of the ingredients and stir along with chicken.

4)Pour 1/2 glass of water and let the pressure cooker whistle 2-3 times.

:- If you feel too hungry carefully take the pressure cooker into the kitchen sink and pour cold water on top to reduce the pressure inside and gain quick access to BACHELORS-Chicken!

Kadala Theeyal

2010-06-04T03:56:00.001-07:00

Ingredients
Chana (kadala) - 1 cup (pre soaked and cooked) – black or white, as per your wish
Shredded coconut - 1/2 cup
Shallots - 5 -6
Garlic - 3-4 pods
Pepper corns - 1tbsp
Chilly powder - 1tsp
Dania powder - 1tsp
Turmeric powder - 1/2 tsp
Jeera - 1tsp
Curry leaves - 3-5 leaves.
Tamarind - lemon sized ball.

For tadka
Mustard seeds, urad dal, vendhayam/fenugreek, curry leaves.

Method
Soak chana overnight and pressure cook it for 2 whistles. Soak tamarind in water and extract the juice. Keep it aside. In a pan, on medium low flame, heat 2tbsp of oil and fry jeera. Now add coconut and fry till they are almost golden. Add shallots, garlic, curry leaves, pepper, chilly powder, dhania powder and tumeric powder one at a time and keep frying till the aroma comes.(frying this well is the key part). After this cools down, grind it into a smooth paste. Now in another pan, heat oil and do the tadka. Add the grinded paste, tamarind extract and salt. Let it boil well (on med-high) till the raw smell goes and the liquid is getting thicker. Now add chana and cover n' cook for few more minutes. Finally open and cook for some more minutes and serve it hot with rice.

Vazhapindi Thoran

2010-06-04T03:54:00.001-07:00

Ingredients for Kerala Vazhapindi Thoran Recipe

Vazhapindi(Plantain stem)
(finely chopped) – 3 cups
Van payar(Blackeyed beans) – 100 gm
Coconut – ½ of one
(grated)
Cumin seeds(Jeerakam) – ¼ tsp
Turmeric powder – ½ tsp
Green chillies – 3 nos
Coconut oil – 3 tbsp
Garlic pods – 4 nos
Salt – As reqd
Curry leaves – As reqd
Plain rice(Pachari/Puzhukkalari) – 1 tbsp
Dry red chillies(Kollamulaku) – 2 nos
Mustard seeds – 1 tsp

Preparation Method of Kerala Vazhapindi Thoran Recipe

1)Clean the van payar well and remove the unwanted stuff from it.

2)Cook it separately with water in a pressure cooker.

3)Cut the vazhapindi into roundels and simultaneously, loop its serum onto your fingers to get rid of it.

4)After this is done, chop the round pieces of vazhapindi very finely as u do for thoran.

5)Place together the grated coconut, green chillies, garlic, turmeric powder and cumin seeds in a mixer bowl and run it once to make it into a coarse form.

6)Mix together the finely chopped vazhapindi, the above coconut mixture and salt.

7)Heat oil in a pan or a kadai.

7)Splutter mustard seeds and sauté red chillies, rice and curry leaves.

8)Add the stem mixture and mix well.

9)Cover and cook for about 2 – 3 mins.

10)Remove the lid and add the cooked van payar and mix well.

11)Continue cooking, till done without the lid on.

:- Make sure the thoran doesn’t get overcooked or mashed.
:- You can also add whole green gram or cherupayar instead of van payar.

Thahtukada Avial - Malabar Style

2010-06-04T03:47:00.001-07:00

Ingredients for Avial - Malabar Style Recipe

Vegetables
Snake gourd - 1 cup
Ridge gourd - 1/2cup
Bitter gourd - 1/4cup
Cucumber - 1/2 cup
Carrot - 4 nos
Drumstick - 3 nos
Long beans - 1/2 cup
Raw mango - 1/4 cup

For grinding:
Coconut - 1 no
Cumin - 1/2 tsp
Garlic - 1 clove
Green chillies - 3 nos
Curry leaves - 1 string
Curd - 1/2 cup
Turmeric powder - 1 tsp
Salt - as reqd
Oil - 1/2 tsp

Preparation Method of Avial - Malabar Style Recipe

1)Cut all the vegetables and keep aside.

2)Place them in a pressure cooker along with salt,turmeric powder,water and cook for 3 whistles.

3)Mean time grind the ingredients coconut,cumin,garlic,green chillies to a coarse paste.

4)Mix this paste with cooked vegetables and allow to boil.

5)Once it starts boiling add curry leaves & curd.

6)Switch off the flame and add 1/2 tsp oil on top of the curry.

:- Malabar Style Avial is ready!!!
:- Serve the Avial - Malabar Style for rice.
:- Enjoy the Malabar Style Avial!!!

Sprouts Salad

2010-05-17T08:41:00.001-07:00

Ingredients:

Green gram sprouts/ Sprouted hara chana-2cups
Tomatoes (finely chopped) 1
Onions (finely chopped) 1
Red chilli powder 1 tsp
Salt to taste
Lemon juice 1 tsp

Method of preparation:

Mix all the ingredients in a salad bowl and serve immediately.

To make whole green gram sprout, do the following

Wash and soak green gram for 12 hrs.
Wash again and drain the water. Keep them covered with moist cloth.
Alternatively, you can tie the green gram in a moist cloth.
Make sure the cloth is always wet.
In a day or two, it starts sprouting.

Notes: You can add little bit of chat masala and garnish with corriander leaves.

BANANA LASSI

2010-05-17T08:40:00.001-07:00

Ingredients:

Ripe Banana 1
Plain Yogurt 1/2 cup
Green Cardamom Powder a pinch
Honey to taste
Cashews 3
Sunflower Seeds (optional)

Method of preparation:

Peel and roughly chop banana.
In a juice mixer, blend together chopped banana, plain yogurt, water, cardamom powder and honey into smooth juice.
Garnish with chopped cashew nuts and sunflower seeds

Notes: Replace honey with sugar if you wish.

Dry mango pickle

2010-05-17T08:39:00.001-07:00

Dry mango pickle

Ingredients for Dry Mango Pickle Recipe

Raw mango - 1 kg
Red chilly powder - 6 tbsp
Ginger - 2" piece
Vinegar - 1 tbsp
Salt - As reqd
Gingelly oil - 4 cups
Curry leaves - 7 stems
Mustard seeds - 3 tsp

Preparation Method of Dry Mango Pickle Recipe

1)Cut mango into long pieces.

2)Grind ginger with chilly powder and mix with salt and vinegar.

3)Add mango pieces to this and mix well.

4)Keep this for overnight.

5)Dry this under sun for 5 - 6 days or untill it become dry and no more water content left.

:- This will not get spoiled if u keep this in a dry, airtight glass container.

:- To use the dry mango:
1)Heat Gingely oil in a pan or a kadai.

2)Sputter mustard seeds and curry leaves.

3)Saute the mango pieces for 2 - 3 mins.

:- Use this after 2-3 days. The mango has to be soaked well in the oil.

Parippu Pradhaman

2010-05-16T06:58:00.000-07:00

Ingredients
moong dal 1/4 cup
coconut 1/2
jaggery 1/2 lb
ghee 2 tbsp
Cook dal with 3/4 cups of water, let it cool and mash well. Make syrup of jaggery, by
boiling it with 3/4 cup of water. Slice 2-3 thin long pieces from coconut keep aside.
Grate the rest of coconut. Take the milk by squeezing well (first extraction of milk),
keep aside. Grind the remaining coconut in a mixer for 10-20 seconds. Mix well with 1
cup of water and take the second extraction of milk. Similarly take third extraction of
milk. In flat, thick-bottomed pan heat 1 tbsp ghee and add mashed dal. Mix well and fry
for a while till ghee separates.
Add jaggery to pan, mix well and keep stirring till it comes to a boil. Add the third
extraction of milk, keep on stirring. Bring to a boil then reduce the heat to low medium
and cook continuously stirring till coconut milk reduces by half. Now add second
extraction of milk and repeat the same process. Add first extraction of milk. If required
add little sugar. And switch off the stove and let it remain there for 30 minutes. Mean
while cut the coconut strips into small pieces. Heat remaining ghee in a pan and fry the
coconut pieces till brown. Pour over the hot pradaman. Serve hot or refrigerate and
serve.

Ada Pradhaman

2010-05-16T06:57:00.000-07:00

Ingredients
ada - 200 gms
jaggery - 750 gms
ghee - 200 gms
cardamom - 50 gms
coconut - 3
raisins - 10
cashew nuts - 10

Melt Jaggery and keep aside.
Boil water and keep the ada in it till it is cooked soft.
Strain after 10 minutes and keep aside.
Mix the melted jaggery with the cooked ada and stir for ten minutes in
Take two extracts of the coconut milk and add the second extract to t
Boil this until it becomes thick.
Take it off the fire and add the first extract of milk.
Fry the cashew and raisins and ghee and garnish the payasam.

CHETTINAD EGG CURRY

2010-05-15T02:35:00.001-07:00

Ingredients:

Boiled eggs-3
Small Onion- 15 to 20
Tomato- 1
Chili powder- 1/4 tsp
Turmeric powder- 1/4 tsp
Oil and Slat- as required

To paste:

Coriander seeds- 2 spoon
Red Chili- 2
Garlic- 2 cloves
Ginger- 1/2 inch
Curry leaves- few
Rice- 1/2 tsp
Pepper corns- 1/2 tsp
Fennel seeds- 1/2 tsp
Cumin seeds- 1/4 tsp
Grated coconut- 4 spoon

Recipe:

Peel Small onion and fry with little Oil. Fry till it turns into light brown in color.Crush the fried onion with a knife. Hard boil the eggs in water.
Chop the tomato and keep this aside. Remove the shell of boiled eggs and cut it lengthwise.
In medium flame, heat 2 teaspns of Oil in a pan . Add all the ‘To paste’ ingredients except grated Coconut. Fry till the rice becomes pure White in color.
Finally add grated Coconut and fry for a min.
Grind all fried ingredients with Water and make a fine paste.
Heat Oil in a pan. Add the crushed Onion and fry for a min. Then add Tomato and saute till it turns soft.
Then add Chili powder, Turmeric powder, ground paste,Salt and a cup of Water. Cook for 7 to 10 min in medium flame.
Finally add the bolied eggs and cook for a min.

Goes well with: Rice and chapathi

Chicken Coconut Soup

2010-05-15T02:34:00.000-07:00

1 chicken breast
1 cup chopped mushroom
1-1/2 cup coconut milk
3 cups chicken stock
3 tbsp chopped lemon grass
1 tbsp ginger root
1 tbsp lemon juice
1/2 tsp sugar
1/4 cup fish sauce
1/4 cup chopped spring onion
2 green chillies, chopped finely
3 tbsp chopped coriander leaves for garnishing

Method

Boil chicken till pink in colour.
Drain and keep the water as stock.
Discard skin and bones, and shred into small pieces keep aside.
In a saucepan, mix all the ingredients except chicken and lemon juice, bring it to boil
Let it cook for another 20-25 minutes on slow flame.
Add chicken pieces and simmer for another 10 minutes.
Add lemon juice.
Serve hot, garnished with coriander leaves.

Crispy Curry leaf Chicken Fry

2010-05-15T02:33:00.000-07:00

For all those who love the flavour of curry leaves fried in oil, this chicken fry with lots of curry leaves would be perfect. It is simple and is less time consuming to prepare.

Ingredients

Chicken(cut into big pieces) = 600g

For the marinade
Dried curry leaves(crushed) = 1&1/2tbsp
Ginger& Garlic (crushed) = 1tbsp
Red chilli powder = 1tsp
Egg = 1
Cornflour = 3tbsp
Salt

Method

Beat an egg and add salt and dissolve the cornflour in it
Add the red chilli powder, ginger & garlic and curry leaves
Mix well
Marinate the chicken pieces with the above marinade
Keep refrigerated for at least an hour
Shallow or deep fry it till it turns brown
Grill it in a pre heated griller
Squeeze lime juice over if desired
Serve hot, with naan, roti or rice

Kerala Prawn Pepper fry

2010-05-15T02:31:00.000-07:00

Ingredients:
Prawns -250 g (cleaned,deveined with the tail end retained)
Green chilli-4
Ginger-25g
Garlic-25g
Shallots-15(or 1 red onion)
Curry leaves-3sprigs(that's the tasty bit)
Copra/Dessicated Coconut-3 tbsp
Pepper powder-1 tsp
Red chilli powder-1 tsp
Turmeric powder-1/2tsp
Oil-as reqd
Salt-as rqd

Method:
Marinate the prawns with chilli powder, turmeric powder, pepper powder and salt. Pound ginger ,garlic and green chilles. You may use a mincer as well. But do not grind into paste. Heat oil in a wok. Add the curry leaves, and onion. Saute till onions become brown. Now add the ginger-garlic-green chilli mixture. Saute till you get a fine aroma. Now add the marinated prawns along with the masala. Add more salt if required. Fry it till the prawns look brownish say fro 2-3 minutes. Do not over cook prawns. Finally add the copra pieces or the dessicated coconut and serve it hot with rice..

Chettinad Milagu Kozhi Varuval (Authentic Chettinad Pepper chicken)

2010-05-15T02:30:00.000-07:00

Ingredients
Chicken-1/2 kg ,Big onion (nicely chopped)-2
Tomatoes (chopped)-2
Ginger garlic paste-2 teaspoons
Chili powder-1 table spoon
Coriander powder-1 table spoon
Crushed pepper corns-2 table spoons
Lemon juice-1 table spoon
For seasoning
Cinnamon-3 sticks
Cardamom-3
Clove-3
Bay leaf-little
Fennel seeds-1 teaspoon
Curry leaf-little
Marinate the chicken for 30 minutes with 1 table spoon chili powder mentioned in the ingredients, 1 teaspoon turmeric powder and half the ginger garlic paste. Add half the quantity of salt required also during marinating.

Procedure
It is always better to cook this curry in a kadai than in pressure cooker as the ingredients are added in different stages of cooking.
Pour 2 table spoon of cooking oil and add the items given in ‘for seasoning’ one by one in the order given. First add the nicely minced onion and sauté till oil separates. Then add the ginger garlic paste and turmeric powder. Stir well so that the pastes don’t get burnt. Now add the tomato pieces and try to smash it using the ladle. The smaller the pieces easier it will be to get smashed fast. Now add the coriander powder and mix well. Add ¼ cup of water into the masala. Reduce the flame to medium. Close the kadai and let the masal get cooked for 5 minutes. Now you can see cooked masala with oil on top. In this stage add the marinated chicken pieces. Sauté nicely till the moisture in the chicken comes out. Now there will be enough water in the chicken to get cooked. Add the remaining salt needed also. Close the kadai now and in medium flame cook for 8 to 10 minutes. Check that the chicken pieces are cooked well, if not cook for some more time. Once the pieces are cooked add the crushed pepper corns on top and mix well. Add the lemon juice after switching off the stove. Garnish with coriander leaves.

Thattukada kerala KADALA CURRY

2010-05-15T00:03:00.000-07:00

Recipe:

1 cup black chickpeas, overnight soaked in water
Sauce:
½ cup coconut milk (homemade watery kind)
4 medium sized ripe tomatoes,
1 medium sized red onion or 4 to 6 shallots(cheriya ulli or kunjulli)

1 tsp of g-g-c paste (Ginger-Garlic-Cilantro)
1 tsp of c-c-c-c powder(Cumin-Coriander seed-Cloves-Cinnamon)
½ tsp of red chilli powder and turmeric
Salt to taste

Seasoning(tadka)
1 tsp of each, mustard seeds, cumin, minced garlic and curry leaves

1. Take black chickpeas in a pressure cooker, add ¼ tsp of salt and 2 cups of water. Pressure-cook them till they are just tender. (Take caution not overcook them.) Drain and keep aside.
2. Meanwhile - roast tomatoes and onions in half teaspoon of oil. When they are little bit cool, grind them to smooth paste. Also prepare coconut milk and g-g-g paste and c-c-c-c powder.
3. Cook 1 and 2 together. In a big sauce pan, heat 1 teaspoon of oil, toast tadka ingredients, add the sauce and seasonings and half cup of water. Cover and cook them for about 10 minutes. Stir in black chickpeas and coconut milk and simmer them, stirring in between until the curry reaches the thickness you desire or for about 10-15 minutes on medium heat.
Serve hot with roti/nan or with rice.

Thattukada MASALA BEANS

2010-05-15T00:02:00.000-07:00

Ingredients:
150 gm soyabean - whole
1 onion - chopped
2 tsp ginger - chopped
2 tsp garlic - chopped
1 tomato - chopped
green chillies - chopped
a pinch of turmeric powder
red chilli powder - to taste
salt - to taste
1 tsp chaat masala
refined oil

Method:
Wash and soak soyabean overnight. Pressure cook the soaked soybeans till they are soft.

Heat oil in a pan, add chopped ginger and garlic. After they turn golden brown, add chopped onions and sauté.

Add chopped tomato to this mixture and cook till the tomato pieces are soft.

Add green chillies, turmeric powder, red chilli powder, salt followed by boiled beans and stir for two minutes.

Add two cups of water and allow to simmer for 10 minutes.

Keep it on low flame, stir occasionally till the water is almost gone.

Sprinkle chaat masala over it and serve hot.

Kombucha Tea

2010-05-15T00:00:00.000-07:00

Kombucha
Continuous Fermentation Jar

Kombucha elixir has been used for centuries in eastern lands as a valuable aid to good health. One of the earliest records goes back to approximately 447AD when a Korean physician named Kombu treated the Japanese nobleman Inkyo with the tea elixir. Such was its success that it rapidly spread from Japan to Manchuria, and into Russia. The name Kombucha is derived from Kombu, (the Korean physician) and Cha an eastern name for tea.

What is the Kombucha culture?

The Kombucha itself is actually a living relationship of different, beneficial bacteria and special yeast cultures. It looks like a rubbery jelly and varies in colour from cream to browny yellow. Because it is a living organism it grows to fit the shape of its container. New layers grow on top of the old and can be peeled off to start new cultures, perhaps to share with a friend!

How do I get a Kombucha Culture?

Traditionally kombucha is shared among friends not sold. Several communities will send you a culture with a small fee to cover the postage costs or for free if you can collect in person. Other suppliers will sell you a kit including tea, culture and brewing equipment. You can find commercially brewed kombucha in some health shops and supermarkets.

What does the Kombucha Tea fungus do?

The Kombucha fungus (it is actually a lichen) has the unique ability to turn tea and sugar into a highly beneficial drink producing many essential acids whilst only producing a minute amount of alcohol. Kombucha elixir has the ability to de-t ox the body, boost the immune system and improve energy levels.

The Kombucha culture produces Glucuronic Acid useful for de-toxing and boosting the immune system, Usinic Acid useful in cases of Uria (gout) to rid the body of impurities, Lactic Acid, essential for a healthy digestive tract and Acetic Acid useful as an antiseptic and for inhibiting harmful bacteria.

It can also produce Citric Acid, Malic Acid, Butyric Acid, Amino Acids and almost all of the B complex vitamins. Kombucha brewing has gained in popularity in recent years in the west either by the batch method or more recently by the continuous fermentation process.

The batch method of fermenting Kombucha produces one off brews whilst the continuous fermentation method (felt to be far preferable) produces a continuous supply without the hassle of starting the brew every time. The jar will continue to produce brew and will only need to be cleaned out and restarted approximately every three months.

What is continuous fermentation?

An alternative to making a new batch of Kombucha brew every week is to use a large container and to leave the kombucha brew fermenting in it, drawing off what you need and topping it up with sweetened tea when it falls below the half way point.

Harmonic Health supplies three sizes of Kombucha tea jars, hand made in the UK with an attractive ceramic design. The Kombucha jars are fired with a top quality acid resistant lead free glaze, making them ideal for Kombucha brewing.

The kombucha Jars come together with a stylish wooden tap used in the cider industry, material cover with elastic tie and a complete guide to Kombucha Tea Continuous Fermentation Brewing by Harald Tietze. The jars are individually numbered and registered with their own unique certificate of authenticity, which may be of interest to collectors.

If using this method, it's necessary to thoroughly clean the pot every 3 - 4 months to remove any sediment build up and to peel off the older layers of the Kombucha.

How to cook well

2010-05-14T23:58:00.000-07:00

Anyone can learn to cook with these tips.

The phrase Anyone Can Cook recently made a breakthrough in Disney's animated feature "Rattatouille." The star of the movie was a rodent gourmet. Most who cook, however, are not from a different species!

Cooking Fear

We all feel somewhat intimidated by cooking at some point in our lives - possibly even our entire life. Is it impossible to create gourmet feasts on our own? Of course it isn't. Will their taste be worthy of praise and recognition? Not all the time.

The problem is that most people feel that they can not cook anything without a list of instructions, also known as a 'recipe,' to follow step by step. Closing the cook book and adding our own ingredients, or slightly adjusting the means of preparation, is seldom done by the average person. What is left on the proverbial kitchen floor is all the fragrances and flavors that we have grown to savor and enjoy.

Improvisation

Improvisation happens often, and in every aspect of our lives: at work, with our families and friends, and in emergency situations. It may not be as drastic, but improvisation with cooking can open up a world of flavors. It may be scary at first, but with a little perseverance, you too can whip up something special at the drop of a hat.

The Learning Process

Here are a few tips that can help begin your journey to becoming a master of culinary arts:

Use Your Cook Book as a Reference Only

First, despite what was said earlier, do not throw away your cook book! Instead, use it for reference only. Insuring that, for example, a roast is fully cooked - without poking one hundred holes in it - is one of the ways your cook book can help you. It is also beneficial to have a cook book that will help you determine whether or not meats, cheeses or vegetables that may look questionable have, indeed, expired. Having a cook book that is not just about recipes will be your most valuable asset in the kitchen.

Work Your Nose

Next, you need to sniff. Those of us with nasal allergies may think they will have a hard time with this, but the majority of ingredients, when simmering, will fill the air with a vivid fragrance.

Always take a sniff of the spices you add to a dish. Make sure that they are fresh and vibrant. Those spices that have been sitting in the rack you received as a gift may not be as tasty as fresh-from-the-market ingredients. Check out your supermarket's fresh spices, or go to a farmer's market-type of environment to get the freshest choices. Oregano, basil, garlic, dill and rosemary are best when they are not in their dried form. It is also better to shed the tears chopping fresh onions instead of using onion powder.

Pick Up Some Marinating Magic

After you've decided on a dish and gathered all of the ingredients, it is now time to set yourself in motion. The easiest way to tickle your taste buds with the least amount of effort is marinating. This can be done with anything; beef, pork, chicken, fish, and - yes - even vegetables. There are tons of already-prepared marinades on the shelves of your grocery store. You can choose one or two, or create your own. Most marinades are compiled of spices and a vinegar mix.

There are books dedicated to making your own marinade, and - if you choose to get one - you now have the opportunity to improvise a bit, with the comfort of the provided guidelines. For example, take a lemon pepper marinade recipe, and add some lime to it. Depending on the type of meat you are preparing, you could go even further; lemon pepper honey barbeque chicken; lemon lime pepper thyme pork chops; lemon cayan pepper shrimp; lemon pepper dill green beans. The possibilities are endless!

Employ the Taste Test

Finally, the hardest part: the taste test. Don't get frustrated the first time if your creation makes your family make funny faces, or excuse themselves from the table in a hasty manner. Get their input. Find out what there is too much of, or not enough, in the dish. Take their criticisms and suggestions and consider them part of your learning process. You will not be banished from family get-togethers simply because you tried. Try again. Try something different, if you would prefer.

The important thing to remember is that each time you embark on a cooking adventure, you are becoming more comfortable in the kitchen. You are on your way to success!

Thattukada Kuttanadan Peppery Duck Recipe

2010-05-14T23:44:00.000-07:00

Kuttanadan Peppery Duck Recipe

Ingredients for Kuttanadan Peppery Duck Recipe
For marination
Duck (tender breasts) - 600 gms
Turmeric powder – 1 tsp
Garlic – 2 tbsp
(minced)
Black pepper – 2 tbsp
Kootu masala – 1 tsp
Salt - as reqd

For masala
Small onions (kunjulli) - 1 cup
(sliced)
Green chillies – 4 slits
Coriander powder(malli podi)- 2 tbsp
Kasmiri chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Kootu masala – 1 tsp
Ginger – 1 tbsp
(chopped)
Garlic - 1 bulb
(finley chopped)
Black pepper powder – 1 tsp
Cinnamon (karugapatta)- 1 stick
Cloves (grambu)- 2 pcs
Curry leaves - 3 sprigs
Coconut oil – as reqd
Vinegar – 1 tbsp

Varutha masala
Coconut grated - 2 tbsp
Small onions – 2 tbsp
(sliced)
Coriander powder – 1 tsp

Preparation Method of Kuttanadan Peppery Duck Recipe

1)Remove the skin from the duck and trim every bit of fat from the flesh.(opting for a healthy lifestyle). Cut the duck into cubes, wash several times and drain well.

2)Marinate the duck pieces in turmeric,pepper powder, kootu masala, salt and minced garlic. Leave to marinate in the refrigerator for an hour.

3)Heat a non stick pan and fry the coconut and slice onions without oil.
:- Keep stirring all the time so that the coconut is evenly browned.

4)Switch off the flame and add the coriander powder.

5)Grind it without water and keep it aside.

6)Heat coconut oil in a heavy bottomed pan add the marinated duck, flip it with a spatula and let it sear.
:- Seal all the juice in the meat. This part is important - If your pan is not hot enough, water will ooze out from the flesh.
:- Keep stirring all the time, till the colour of the flesh changes.

7)Take a pressure pan, transfer the duck pieces into the pressure pan add 1 cup water, close the lid and cook till it is firm and soft.

8)Heat oil in a deep pan, add cinnamon, cloves, the sliced onions (1 cup) ginger, garlic, slit green chillies and curry leaves and stir.

9)In the mean time, soak the masala powders (coriander, turmeric, chilly, vinegar, kootu masala and pepper) in hot water just enough to soak.

10)When the onions turn golden brown stir in the masala paste into the deep pan, keep stirring so that they don’t stick to the bottom. Stir till the masalas are well combined and aromatic.

11)Remove the duck pieces and the broth from the pressure pan and add it to the masalas in the deep pan.

12)Cook it on simmer till semi dry. If the contents is dry already,

13)Add 1/2 to 1 cup of hot water and continue to simmer.
:-You will get the duck pieces well coated in the masala.

:- Transfer the Kuttanadan Peppery Duck dish to a warm platter and serve hot!!!

Thattukada Thalassery Chicken Biriyani

2010-05-14T23:43:00.000-07:00

~!~ Thalassery Chicken Biriyani ~!~

~!~ Thalassery Chicken Biriyani ~!~

Ingredients:

Biryani rice – 4 cups

Chicken (dressed big pieces) – 1 kg

Onion – half kg.

Tomato – 3

Grinded Green chili– 10

Chopped ginger – 2 tbsp

Chopped garlic – 2 tbsp

Lemon – 1

Curd – 1 cup

Corriander leaves – 15 gm

Curry leaves – as needed

Garam masala – 1 tbsp

RKG (ghee) – 250 gm

Cloves – 5

Cardamom – 5

Cinnamon – a big piece

Cashew nuts – 100 gm

Raisins – 50 gm

Water – 6 cups

Salt - to taste

Method:

MASALA

Pour 1 tbsp RKG in the cooking vessel and heat.
When hot add chopped onion and stir till it turns light brown colour.
Add chopped ginger, garlic and grinded green chili and stir for 3 mins
Add chopped tomato followed by chicken and mix well. Add curd and salt.
Boil it and keep aside.

RICE

Add rest of the RKG to another container.
When hot add 1 chopped onion, cloves and cardamom.
Add washed and drained rice and fry for 5 mins.Add hot water (6 cups) and salt.
Allow it to boil. When rice is fully cooked keep it aside

Into the masala add lemon juice and rest of the corriander leaves.
Add some cooked rice on top of it.
Sprinkle 4 or 5 drop of food colour (yellow).
Add few fried cashew nuts and raisins on each layer of rice and also on top.

Keep it in oven under light heat for 15 mins.
Take it out from oven.
Separate the rice and masala.
Garnish with rest of the fried cashew nuts and raisins and onion (golden brown).
Serve hot.

(Courtsey to J. Aysha)

Thattukada FRIED CHICKEN FRANKS

2010-05-14T23:40:00.000-07:00

Ingredients
1. Ready Made Sausage (Chicken Franks or Hot Dogs) - 4 No.
2. Onion - 1 Medium
3. Pepper - 1 tsp
4. Curry Leaves - A sprig
5. Oil - 2 tbsp
6. Salt - As required

Preparation Method
1. Boil the chicken franks in a pan of water till they become big and tender (approx 5 mins). Drain off the water and chop the sausages into small pieces.

2. Heat 2 tbsp oil in a non stick pan.

3. Add sliced onions and saute till golden brown.

4. Add curry leaves and stir for a few seconds.

5. Add the sausage pieces along with salt and some pepper.

6. Stir fry for a few minutes till the sausage turns slightly brown.

7. The sausages are ready to be served as a starter or side dish.

Orginal source Manish thattukada

Orgin of thattukada

2010-05-14T23:32:00.000-07:00

Thattukada is a common word in kerala, a small type of moving kichen which will serve thattu Dosha and chamanthi . Rather than this you will get non-veg dishes also there in thattukada's.

Famous websites starting with word thattukada

http://thattukada.net

http://new.thattukada.net

http://www.thattukadablog.com/

http://www.youtube.com/user/thattukada

http://thattukada.rediffblogs.com/