Kitchen Corner-Try It

Uppumanga Kovakka Curry Uppumanga curry is a simple coconut based curry that is served with rice. It is made with salted mangoes and you can add vegetables or dried prawns to the gravy. Uppumanga is a traditional recipe. Raw tender mango  are selected and preserved in salted water. It can be used later to make pickles,curries and  chamanthy/chutney. Ingredients Kovakka/Ivy gourd sliced- 2 cup Uppumanga/brine mango - medium-2 chopped Pearl onion- 4-5 Green chilly- 4 Ginger- 1 inch thick garlic - 2 pods Coconut grated - 1 cup Turmeric powder- 1/2 tsp Chilly powder- 1/3 tsp Cumin - 1/2 tsp Curry leaves- a few Mustard seeds- 1/2 tsp Fenugreek seeds- 1/3 tsp Dry red chilly-2 Salt to taste Make a fine paste of coconut, chilly powder, and cumin. Add shallots and ginger and garlic in the end and give one quick pulse. Cook chopped kovakka/Ivy gourd and uppumanga/salted mangoes along with  turmeric,  green chilly and half cup of water....

Goan Shrimp Curry This is a simple Goan style shrimp coconut curry. The gravy is mildly spicy and the key ingredient is ground coconut paste. It is yummy and goes well with rice or chapati. Ingredients Shrimp- 1 lb  Kashmiri red chilly- 5-7 Grated coconut- 1 cup Coconut milk -1 cup Onion finely chopped- 1 Ginger- 1 inch Garlic- 4-5 Tomatoes- 1 Cumin seeds- 1/2 tsp Mustard seeds- 1/2 tsp Turmeric powder- 1/3 tsp Pepper powder- 1/2 tsp(optional) Coriander  powder- 1 1/2 tsp Tamarind - small ball Vinegar- 1 tbs Whole spices- 2 clove, 1 stick cinnamon and 2 cardamom  Coriander leaves- 2 tbs chopped Salt to taste Oil Clean and de vein the shrimp.Soak Kashmiri red chilly,mustard seeds and cumin seeds in vinegar and warm water and set aside for half and hour. Chop onions and tomatoes and keep aside. In a blender make a smooth paste of the soaked red chilies,mustard,cumin, ginger and garlic,grated coconut,pepper and coriander powder. ...

Chicken Ghee Roast  Chicken ghee roast is an exotic aromatic chicken recipe, from South India and it is a recipe that is designed to impress. This Mangalore style chicken ghee roast is a popular restaurant-style dish, but it is simple and you can make it at home. Now does this curry define South Indian cooking? No, it is a unique recipe and one of a kind recipe. But there is no doubt that it will provide you an exotic eating experience. The taste is delicious with complex flavors all melding into each other and ghee gives this recipe its an authentic flavor. Ghee roast is succulent, finger-licking chicken with the right balance of heat and flavor. The beauty of this recipe is the bright reddish color of the chilly paste- and the chilly used is a regional variety called Byadagi chilly. Considering that this dish has only red chilies as the major spice, that's saying something about its uniqueness. This chilly is preferred for flavor and color rather than heat. So you are not...

Njandu/Crab Varutharacha Curry A typical Kerala style seafood delicacy with great aroma and taste. Its crab cooked in roasted coconut gravy which  is spicy and tangy.I have a crab masala recipe which is a dry version. This recipe was in draft for quiet some time and I almost forgot about it. Crab is a once in a while food,I love it but crab cleaning is a gruesome business. Back at home it is a seasonal food and grandmother was a expert in deciding when to buy and what sort of crab to buy,etc etc..So for today's recipe there is a little preparation before you cook the dish and that is making the roasted ground paste. It is delicious curry and can be served with rice or with tapioca. Ingredients Crab - 8 medium (clean and then cut length wise into half) Onion- 1 medium finely chopped Ginger- 1 inch thick Garlic- 3-4 pods Green chilly - 2 (Make all the three into a fine paste) Kudampuli/Malabar tamarind- 3 pieces Turmeric powder- 1/2 tsp Pepper powder- 1/3 tsp ...

Fish Kurma Today's recipe is fish Kurma.It is a mild and aromatic fish curry. It is not the traditional Korma where meat or vegetables are cooked in a rich yogurt and cream sauce.The base of this sauce is coconut and to add a rich creamy texture, I added a little of cashew nut and khus-khus/poppy seeds paste.  It taste very close to the Kerala fish molee and can be served with bread,appam or rice. Ingredients To marinate Fish cut into cubes- 1 lb (Here I have used King fish) Green chilly  paste- 1 tsp Ginger garlic paste- 1 tsp Turmeric powder- 1/3 tsp Lemon juice- 1/2 lemon Salt to taste For the gravy Onion - 2 medium Ginger- 1 inch thick Garlic- 4-5 pods Green chilly- 3 Coriander powder- 1 1/2 tsp Coconut - 3/4 cup Khus khus/poppy seeds- 3 tsp Cashew nuts-6-8 Pepper powder- 3/4 tsp Fennel seeds- 1 tsp Whole garam masala- cinnamon stick 1 inch, cardomon-2,cloves-4,star anise-1 Curry leaves - a few Coriander leaves to garnish Cut...