Prawns Roast

Today, I am posting my version of Kerala Prawns Roast. It is a wonderful side dish to go with steamed rice or chapathi. This can even be used as a filling alongwith rice powder to cook prawns puttu.

Cabbage Tomato Mulakushyam

Mulakushyam is a very popular curry which is had with rice in Kerala. It is considered to be a 5 minute curry. It is can be made with any of these vegetable available in your fridge, like cabbage, raw banana, ash gourd, snake gourd, lauki, potato, raw pappaya, palak, pumpkin, carrot, raw mango and drumstick or even Kerala cucumber. Can you ever think of making a curry with such a combination?

Microwave Dark Chocolate Cake

Baking a cake is time consuming. How about an easy microwave chocolate cake in 5mts?

Dry Prawns and Raw Mango Curry

This is a traditional curry called unakka chemmeen manga curry in Kerala. This is an all-time favorite even though it is the best option in rainy season when fresh fish is rarely available and the mango season is on. Prawns are dried and stored for future use.

Microwave Eggless Sponge Cake

Baking a cake is time consuming. How about a microwave cake which can be prepared in 7mts that too an eggless one. Let us substitute egg with curd.

Shallow-fried Unnakkaya

Unnakkaya is a traditional snack mostly prepared in the Malabar regions of Kerala. It is made with semi-ripe Kerala bananas( nenthrapazham) with a sweet filling inside.

Basic info about the recipe
Cuisine          - South Indian
Serves          - 2-3 people.

Ingredients
1. Banana(semi-ripe) - 3-4 nos
2. Grated coconut         - 1 cup
3. Sugar - 10 tsp
4. Ghee - 2 tbsp
5. Oil         - 2 tbsp
6. Poha(Rice flakes) - ½ cup

Method: Cut bananas into 3 long pieces. Steam them in a steamer until it is well cooked.
Remove the skin and the black seeds in the centre of the banana.
Grind it to a fine paste without adding water.
Heat a non-stick pan and add the coconut, sugar and poha and mix well till the sugar is a bit caramelised.
Grease your hands with ghee and take a lemon-sized ball of the banana and flatten it on your palm.
Fill it with coconut mixture and cover it properly. Roll to the shape of unnakkaya.
Heat oil and ghee in a pan and shallow-fry them. Flip all sides to get a golden brown colour. Serve hot.
Notes: You can add cardamom powder, nuts and raisins to the filling.
Normally, unnakkayas are deep fried. I have shallow fried them.
Instead of mixing ghee and oil you can use either of the two alone.
Too much ripe bananas are not suitable for this dish.
You can increase the quantity of sugar as per your taste.

Spicy Kozhukkatta

Kozhukkatta needs no introduction for South Indians. But, for others kozhukkattas are small ball shaped snacks made out of rice. It can be both spicy and sweet. I have already posted the sweet kozhukkatta recipe. The spicy kozhukkattas are usually prepared for breakfast eventhough it can be had as a light dinner also.

Basic info about the recipe
Cuisine - South Indian
Serves - 2-3 people.

Ingredients
1. Boiled rice - 1.5 cups
2. Coconut - half a coconut
3. Jeera - 1 tsp
4. Pepper - 1 tsp
5. Salt - to taste
For tempering
1. Oil - 3 tsp
2. Mustard seeds - 1 tsp
3. Dry red chilli - 2-3 nos
4. Curry leaves - 8-10 nos

Method: wash and soak the rice overnite or for 5-6 hrs

Grind to a fine paste adding required water, grated coconut, salt, cumin and pepper.

Transfer the batter to a non-stick kadai. Add a spoon of oil and stir well for 5-7 minutes for the batter to become a thick dough.

Heat oil in a pan, splutter mustard seeds, curry leaves and dry red chilli and pour this to the rice mixture. Mix everything.

Grease the steamer with little oil. Make small balls of the rice mixture and arrange it in the steamer. Cook for 10-15 mts. Serve hot with any chutney or gun powder.