Thursday, March 23, 2017

Varutharacha Kanava Curry

Varutharacha Kanava Curry

Kanava /Koonthal/ squid is a yummy sea food delicacy and can be prepared in different ways. In Kerala we make roast or curry with kanava/squid. It can be prepared like regular fish curry with kudampuli. This is also a traditional version; varutharacha kanava curry and is made with roasted coconut.The gravy or masala has a distinct aroma and enhances the taste of the curry. Try this you will surely love it.

Kanava-1 lb
(I used 2 medium sized squid)
Onion- 1
Ginger- 1 inch thick
Turmeric powder- 1/4 tsp
Kudam puli- 2 pieces
Pepper powder- 1/2 tsp
Salt to taste

To roast and grind
Coconut-1 cup 
Pearl onions-5-6
Fenugreek seeds - a few
Dry red chilly- 3
Coriander seeds- 1 tbs

mustard seeds- 1/2 tsp
Pearl onion sliced-1
curry leaves

  In a pan add one tbs of oil and add grated coconut, sliced shallots, dry red chilly , coriander seeds and fenugreek seeds. Roast this in medium heat till it turns brown. Add  chopped tomato and  stir fry till it tuns soft and oil separates. When it cools down blend into a fine paste.

Clean kanava and cut them into small strip or cubes. Mix with turmeric powder, sliced onion,chopped ginger, pepper powder,  salt and mix well .  Add kudam puli and one cup of water, cover and cook for five to six minutes.When it is cooked and soft pour in the roasted coconut paste and mix. Adjust consistency by adding enough water. Simmer in low flame for two  to three minutes and switch off the flame.

In another pan add mustard seeds and when they splutter add one sliced pearl onion and  curry leaves. When it becomes crispy pour over the curry.Serve with rice.

Tru this,
Hope you will all enjoy!

Monday, February 27, 2017

Jamaican Jerk Chicken

Jamaican Jerk Chicken

Jerk chicken can be grilled or baked and is a no fuss chicken recipe. Jerk refers to the wet marinade that makes this chicken so flavorful and yummy. You can find pre made jerk dry rub mix in the store but this time I decided to try making my own home made marinade. Scotch bonnet or the habanero chilly , all spice berries, scallions, herbs and pineapple makes this marinade spicy hot with a hint of sweetness. I adapted this recipe form the cook book Chicken :60 Simple Recipes for Great Home Cooking. Try this you will surely love it.

Chicken joints- 4
Shallots- 3
Scallions- 2 chopped
(this is less spicy than scotch bonnet
adjust according to taste)
Thyme- 1/2 tsp

Ginger and garlic paste- 1 tsp
All spice berries- 1 tbs
Black pepper- 1/3 tsp
Cinnamon- 1/3 tsp
Nutmeg- a pinch
Pineapple chopped-3 tbs
Dark brown sugar- 1 tbs
Rum - 1 tb(optional)
Salt to taste
Oil- 2 tbs

Clean and pat dry chicken and set aside.
Put the rest of the ingredients into a food processor and blend into a smooth thick paste. Adjust according to taste or the spice level. You can double the recipe and store in refrigerator for one week.
Make deep slashes on the chicken and marinate the chicken with this paste. Refrigerate it over night or for at least three hours.
Place the marinated chicken into a roasting pan and roast in pre heated oven at 400 degree f for 30- 40 minutes.
Serve with rice. I served with Brown rice with coconut and green peas.

Try this,
Hope you will all enjoy!

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