എണ്ണ കത്തിരിക്ക

Ingredients: 

Brinjal (small size)                        :  6 nos
Tamarind                                       : small lemon size
Turmerc pdr                                  : 1/4 tsp
Chilli pdr                                       : 2 tbsp
Coriander pdr                                : 2 tbsp
Fenugreek seeds                            : 1/4 tsp
Shallots                                          : 10 nos
Garlic                                             : 3 cloves
Ginger                                            : 1/2 " pc
Salt to taste
Mustard seeds                               : 1 tsp
Oil                                                 : 2 tbsp
Grated coconut                             : 1 cup

Method:

Slit brinjal into four parts without cutting it fully and put it in water.
Soak the tamarind in 1 cup of water for 10 mins.
Heat 1 tsp oil in a kadai, add fenugreek seeds and fry it till it becomes brown. Reduce flame and add chilly pdr and coriander pdr. Fry it for a few secs till the raw smell goes. Remove from fire. Add 6 nos of shallots, garlic, ginger and grind it to a paste.
Take a portion of the paste and smear it inside the brinjal. Heat 1 tbsp of oil in a kadai and add the brinjal to this and saute this for 2 mins.




Add the remaining masala paste to this and saute for 10 secs. Then add the tamarind extract to this. Add turmeric pdr and salt. Let  the brinjal cook in this for 4 - 5 mins.
Grind the grated coconut to a paste and add this to the curry. If it is too thick add some more water and let it boil for 1 min. It should be a semi thick gravy.



Heat balance oil in a kadai add mustard seeds. When it pops up add chopped onion to this and saute for  2mins. Pour this to the curry. Garnish with curry leaves.
It goes well with steamed rice!!







  

Ingredients:

Irimbampuli                     : 1/4 cup
Grated coconut                : 1/4 cup
Turmeric pdr                   : a pinch
Chilli pdr                         : 1tsp
Coriander pdr                  : 1/2 tsp
Mustard seeds                 : 1/2 tsp
Curry leaves                    : 1 sprig
Shallots                           : 6 nos
Oil                                   : 1 tbsp

Method:

Wash and clean the irimbampuli well. Cut into small pieces.
Chop shallots and keep aside.
Fry coconut till it changes to light brown colour and add chilli pdr and coriander pdr, mix well and remove from fire. Grind it into a smooth paste.
Cook irimbampuli with salt and turmeric pdr for 2 or 3 mins. Add the coconut paste to this and cook for 2 more mins and remove from fire.
Heat oil in a kadai and mustard seeds. When it splutters add curry leaves and chopped shallots, saute well and  add this to the curry. Goes well with steamed rice!!

Ingredients:

Irimbampuli                         : 2 cups
Kashmiri chilli pdr               : 1 tbsp
Chilli pdr                              : 1 tbsp
Fenugreek seeds                   : 1/4 tsp
Asafoetida  powder              : 1/4 tsp
Salt to taste
Garlic(optional)                   : 6 cloves
Gingelly oil                         : 2 tbsp


Method:

Wash and clean irimbampuli well. If it is big size, cut it into four(lengthwise).
Dry roast fenugreek seeds and powder it.
I'm using kashmiri chilli pdr also to get red colour for the pickle.
Heat oil in kadai and add the irimbampuli, saute well till it changes colour.
Saute garlic in a pan and add this.
Add salt, both the chilli pdrs, fenugreek powder and asafoetida pdr. Mix well and remove from fire.
Use it next day itself and keep it in fridge. 

Ingredients:

Rice flour                        : 3 cups
Fried gram flour             : 1 cup
(pottukadala podi)
Asafoetida                      : a generous pinch
Cumin seeds                  : 1 tbsp
Sesame seeds                 : 1 tbsp
Salt as required
Oil for frying
Required quantity of water



Method:

Mix rice flour, fried gram flour, salt,cumin seeds, asafoetida and sesame seeds together. Add 2 tablespoons of hot oil to this mixture. Add little water to this and knead well to make a soft dough. The dough should not be too stiff or too loose.
Heat kadai with enough oil to fry.
Take a piece of plastic sheet(or a zip lock bag) and grease it.
Take a portion of the dough and fill it in the murukku press (seva nazhi). (Use the star shaped chillu for making this).
Press it down in a circular motion to make the murukku. Slowly drop it in the hot oi,l when it becomes golden brown remove it from oil. Repeat the process with the balance dough. Keep it in a plastic container.

Ingredients:

Chicken                       : 1/2 kg cut into small pieces
Cinnamon                    : 1 pc
Cloves                         : 3 nos
Cardamom                  : 2 nos
Onion                          : 2 nos chopped
Tomato                        : 1 big chopped
Ginger                         : 1 small pc
Green chillies             : 2 nos
Garlic                          : 3 cloves
Coconut milk              : 1 cup
Salt to taste
Turmeric pdr              : 1/4 tsp
Chilli pdr                    : 1 tsp
Coriander pdr             : 2 tsp
Oil                              : 3 tbsp
Coriander leaves        : for garnishing


Method:


Grind garlic, ginger and green chillies together to a paste and keep aside.
Heat oil in a kadai and add the whole garam masala.  Then add the chopped onion and saute till light brown in colour.  Add the ginger garlic paste to this and saute again. Then add the chilli pdr, turmeric pdr and coriander powder. Saute for a few seconds and add chopped tomato and saute well. Then add the chicken pieces to this, add very little water and salt. Close the vessel and allow this to cook. When the chicken become soft add 1 cup of coconut milk, simmer it for a few mins.
Remove it from fire. Garnish with coriander leaves. Serve hot with chappathi, parotta or rice!