Posts Tagged South Indian

Kerela/Malabar style Ghee Rice or Neychoru

Neychoru is rice fried with spicies in ghee. It is a semi Biriyani made in Malabar/ Kerela. I love to eat neychoru with gravy meat curry like Goat or Chicken curry. But this can also be served with vegetarian curries. Neychoru is a Malayalam word meaning ghee rice. Ney means ghee and Choru means rice in Malayalam.

 

Ingredients for Cooking Neychoru or Ghee Rice:

  1. Basmati rice 2 cups
  2. Water 4 cups
  3. 1 Onions
  4. Garlic Paste 1/2 tsp
  5. Ginger paste 1 tbp
  6. Ghee 4 tbsp
  7. Cinnamon sticks 2 inches long
  8. Cardamon 4 pcs
  9. Black Pepper Powder 1/4 tsp
  10. Chillies cut into pieces 2
  11. Bay leaves/Tespatta 4 -5 leaves
  12. Sarso 1/4 tsp
  13. Jeera 1/4 tsp
  14. Salt as desired
  15. Fresh Coriander Leaves

For Garnishing Neychoru or Ghee Rice:

  1.  Raisins 1/4 cup
  2. 2 Onions
  3. Cashew nuts 1/4 cup
  4. 4 tbsp ghee/oil

Method for Cooking Neychoru or Ghee Rice:

  1. Thinly slice the onions.
  2. Rinse and cut the Coriander leaves into small pieces.
  3. Break the Cinnamon stick into smaller pieces.
  4. Grind the cardamons in a mortar.
  5. Rinse the rice, drain the water and keep it aside.
  6. Heat the ghee in a cooker and splatter in sarso, let it spout.
  7. Add sliced onions, jeera, cinnamon, cardamon, ginger paste, garlic paste, black pepper, bayleaves and chillies. Stir while frying, fry till onions are slightly brown.
  8. Add the washed rice, salt, coriander leves and stir.
  9. Add 4 cups of water stir and close the cooker lid.
  10. Let the neychoru cook till rice is tender.

Method for preparing Garnishing for Neychoru or Ghee Rice:

  1. Thinly slice the Onions.
  2. Heat ghee and fry the sliced onions till brown.
  3. Take out the onions and fry the cashews till slightly brown.
  4. Take out the cashews and fry the Raisins.
  5. Sprinkle the fried onions, Cashews and raisins over the cooked neychoru.
  6. Mix the neychoru and serve with gravy meat.

 

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Jackfruit (chakka vevichathu) Kerala Style

Ingredients:

For Paste:

  1. 1 Grated Coconut
  2. 5 pieces of garlic with skin taken off
  3. 1 tbsp Jeera
  4. 5 Green Chillies
  5. Tumeric Powder 1/2 tsp
  6. 2 stalks of curry leaves
  1. 1 kg Jackfruit
  2. Salt
  3. Water  2 cups

For Garnishing:

  1. Coconut Oil 2tbsp

Method:

  1. Take out the Jackfruit flesh only and cut it into small pieces.
  2. In a pot, pour the water, jackfruit and salt and cook for about 15 to 20 minutes till lumpy.
  3. Pour the grated coconut, garlic, jeera, chillies, tumeric and curry leaves and blend it. Add some water if needed.
  4. Add the coconut paste to the boiled jackfruit and mix well.
  5. Pour oil over the cooking jackfruit.
  6. Serve with soupy meat curry.

Note:

  1. Jackfruit should not be ripe, it should be unripe to cook this dish.
  2. Jackfruit is also called kathar/kathal/katahar, Langka, chakka, Idichakka, Palapinju, Anachar
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Fish Curry with mango and coconut (Kerala Style)

Ingredients:

  1. 1/2 kg fish
  2. 1 big onion or a few small onions
  3. 1 green mango
  4. Salt to taste
  5. Few Green chillies to taste
  6. 1 Grated coconut
  7. Pinch of Pepper
  8. Few pieces of Curry Leaves
  9. Cumin Seeds
  10. Coriander Powder
  11. Tumeric Powder
  12. Coconut Oil
  13. Ginger Paste 1 tsp
  14. Garlic paste
  15. Tamrind 1 cm cubed

Method:

  1. Clean the fish, wash it and cut it into approximately 1 inch pieces.
  2. Cut the onion in thin pieces
  3. Peel the mango and cut it into 1/2 cm cubes
  4. Pour the grated coconut, green chillies, pepper, curry leaves and cumin seeds in a mixer and blend it smooth. Keep it aside.
  5. Soak the tamrind in 1/2 cup water for 5 to 10 minutes and squeeze out the juice from it. Strain and keep the liquid aside.
  6. Add Salt, tumeric powder and tamrind juice to the fish and soak it for 10 to 15 minutes.
  7. Heat oil in a frypan and splatter in onion pieces, garlic paste and ginger paste fry this till brownish.
  8. Add the mango pieces, marinated fish, salt, coriander powder and 2 to 3 cups of water.
  9. Boil this till mangoes are tender.
  10. Add the blended items which we kept aside and cook for another 5 minutes.
  11. Take it off the flame and serve with idli/ dosa/ roti or rice.

Note:
You can also add some chilli Powder for taste and color.

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Upma

Ingredients:

  1. Suji/Sujee/Semolina/Rava 250g
  2. Mustard Seeds
  3. Oil 2tbsp
  4. Curry leaves
  5. Salt
  6. Water 2 1/2 cups
  7. Green Chillies Diced

Method:

  1. Heat Oil and fry Mustard seeds,  Curry leaves, Green Chillies till light brown.
  2. Add in Semolina and stirr for 5 minutes.
  3. Add water and salt and cook till all water is dry and semolina is cooked.
  4. Serve in a dish
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