Majboori Brothers

Jerk Chicken

2011-10-30T21:21:00.000-06:00

Shared by one of my colleagues,I had a bite and was extreeeemely delicious !!!

This spicy Caribbean dish is flavored with allspice, soy sauce, and sugar. It’s best grilled over hardwood charcoal with the addition of pimento wood chips.

Ingredients:

1/2 cup canola oil

1/2 cup lime juice

4 tbsp. dark brown sugar

2 tbsp. apple cider vinegar

2 tbsp. dried thyme

2 tbsp. soy sauce

4 tsp. ground allspice

8 cloves garlic

8 habanero chiles, stemmed

8 scallions, roughly chopped

2 shallots, roughly chopped

1 1" piece ginger, peeled and roughly chopped

Kosher salt and freshly ground black pepper, to taste

8 whole skin-on, bone-in chicken legs and thighs

1. Combine the oil, lime juice, sugar, vinegar, thyme, soy sauce, allspice, garlic, chiles, scallions, shallots, ginger, and salt and pepper in the bowl of a food processor and process until smooth. Place chicken in a 9" x 13" baking dish and pour marinade over it; massage marinade into chicken, making sure to push it under the skin. Cover chicken with plastic wrap and refrigerate for 8 hours or overnight.

2. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. Alternatively, heat a grill pan over medium-high heat. Place chicken on grill over direct heat and cook, turning occasionally, until it begins to brown, about 10 minutes. Transfer chicken to indirect heat, or reduce heat to medium-low, and continue cooking, turning occasionally, until chicken is cooked through, about 45 minutes. To serve, transfer chicken to a plate.  

Enjoy

- H

Vazhakka thoran with Spicy Fish curry

2011-06-12T23:09:00.000-05:00

Here is a recipe from Asha's (my Mother in law) curry house.

Today's recipe is a variant on the common "kappa and meen curry" combination typical in any malayalee's home. In places where its not easy to get hold of good tapioca/yucca root a suitable substitute can be found by using raw plantains. Here is the recipe for this alternative that's equally enjoyable.

Ingredients for Vazhakka thoran: (Serves 10)

Raw plantain - 4 (Peel the plantain and cut into uniform cube shaped pieces)

For seasoning:

Mustard seed - 1/2 tsp

Urad dal - 1tsp

Whole Red chilly - a few

Curry leaves - one stalk

For grinding:

Shredded Coconut - 1.5 cup

Cumin seeds /Jeera - 1/2 tsp

Garlic - 2 cloves

Red chilly powder - 3/4tsp

Turmeric - 1/2 tsp

In a vessel heat approximately 2 tbsp of coconut oil and add the ingredients listed under seasoning. Next, add the cube shaped plantain pieces tailing with about 1.5 cups of water. Make sure this step is done under medium flame and preferably cooked in a closed vessel for about 5-7 minutes. Once the plantain has been well-cooked add the ground ingredients to the pan, mix well and switch off the flame.

Ingredients for Fish curry

Salmon - 1/2 kg

Fish masala - 5 tbsp

Green chilly (chopped) - 5

Shallots - 6

Garlic - 1 whole

Ginger - 2 1" pieces

Gamboge/kudampuli - 6

Curry leaves - 2 stalks

Oil - 3tbsp

Add oil into a heated pan along with curry leaves. Subsequently add chopped shallots, garlic, ginger and chilly and saute with a little salt for about five minutes. Next add the fish masala and continue sauteing till the raw smell of the masala is gone. Add approximately 5 cups of water to the ingredients in the pan and add the gamboge (kudam puli) and allow this mixture to boil for 5 minutes. Lastly add the fish pieces to the pan and cook till the fish is well cooked. Do not forget to check for salt and add if necessary before switching off the flame.

Enjoy !!!

Happy Easter

2011-04-23T21:03:00.005-05:00

On this very special day of love, peace and reunion, let us submit ourselves to God Almighty and Thank Him for all the grace showered upon us!!!!

Wishing all of You A Happy & Prosperous Easter!!!

Let the Easter festivities begin with a fresh and steaming Appam and Nadan isthyle Chicken curry straight away from the kitchen

luv & prayers

Majboori Brothers

Happye B'day!!!!

2011-02-07T21:54:00.010-06:00

HUMBLE BEGINNINGS!!!!!!

A RETROSPECTIVE LOOK INTO OUR ADVENTUROUS VENTURES FROM CHINA THROUGH INDIA TO THE US DURING THE PAST ONE YEAR!!!!

WE THANK ALL OUR WELL WISHERS FOR THEIR CONTINUED SUPPORT

A VERY SPECIAL THANKS TO OUR BETTER HALVES, "KAIRALI SISTERS" FOR THEIR EVERLASTING SUPPORT AND INSPIRATION.

VINEETHARAYA MAJBOORIANS :-)

Vendakka Curry (Ladies Finger/Okra in coconut milk)

2010-11-25T21:28:00.006-06:00

Kerala cuisine is well known for its splendid flavor of coconut milk in almost every recipe you have. This is a simple dish that is had with its entire splendor in every household in Kerala.

Ingredients:

Lady’s finger (Vendakka) – ½ kg
Onion – 2
Curry leaves – A few
Coconut oil – As needed

Green chilies – 5-6 split lengthwise
Turmeric powder – ¼ tsp
Coriander powder – 1 ½ tsp
Thick coconut milk – 1 cup
Thin coconut milk – 2 cups

Salt – As needed

Preparation:

The major step in preparing this dish is to get rid of the stickiness inherent in okra by sautéing it well in coconut oil for quite some time. Once you are comfortable with the stickiness part, add the onions (chopped), green chilies and curry leaves and sauté for another 5 minutes.

Now add the turmeric and coriander powder and sauté until the raw smell goes away. The next step involves addition of thin coconut milk (diluted) and mixing well on a medium flame. Cover this mixture and cook for about 5 minutes. Then, add thick coconut milk and remove the dish from the flame. This can be had with Moru kaachiyathu (yogurt curry) and rice.

I was never a big fan of this dish and I never used to try this combination with rice as my mother used to say. But finally one day, when I had it at home, I was like; I missed this taste for so many years.

Happy Thanksgiving Boys & Gals!!! All students go to your classes!!!

Jai Javan Jai Kisan!!!! Savala Kiriririri!!!

Stephen Nettooran

Joll of Rice with Rotisserie Chicken

2010-10-02T23:35:00.005-05:00

This is a dish from Ghana/Nigeria. Amma used to make this when we were in Nigeria and even after we came back to India we continued to enjoy it. We got to taste it again this summer when my parents visited us and it took my taste buds down the memory lane.

This is a quick peek into that recipe along with some Rotisserie chicken we got from Walmart…. :-).

Ingredients:

Rice- 1 cup

Tomato- 2 sliced to small pieces

Onions- 1 sliced to small pieces

Chili Powder- ½ tsp

Salt to taste

Eggs-2

Maggie Taste maker- a pinch (optional)

Preparation:

Cook the rice and keep aside. First sauté the onions and then add the sliced tomatoes. Once well sautéed, add the chili powder and salt. Now add eggs and scramble them along with the sautéed mixture.

The next step is to add the cooked rice and mix well. A pinch of Maggie taste maker can be added for an extra punch in the end. I added the rotisserie chicken pieces to this and mixed them well.

Ningalku Ente Namovaakam

Nettooran!!!

Post # 25

2010-09-05T13:43:00.003-05:00

With that last post from Hari, we have reached 25 posts!!!!!

Yeeeeeeeeeeeeee............

Quarter century !!!!!!!!!

Lets aim at half century and hope to see more exciting majboori dishes!!!!!!

Thanks to all our well wishers and a very special thanks to our better halves, Kairali Sisters

luv

Nettooran

Happy Thiruvonam!!!

2010-08-23T08:33:00.002-05:00

Wishing all of you a very Happy and Prosperous Onam

-Majboori Brothers

Uppuma (Salt Mango Tree)

2010-08-17T22:32:00.014-05:00

Uppuma, is one of the most popular and easy to make South Indian breakfasts. A vital source of nutrition to thousands of school children in Kerala, a staple food item to serve in mass gatherings, a face saver of all budding cooks;Uppuma has played the role of Aram Tamburan in Kerala cuisine. Behold our version…

Rava 3 cups
Onions 1 medium, finely chopped
Carrot ½ cup, cubed
Green chilly 2 nos, finely chopped
Ginger 1 tsp, roughly chopped
Mustard seeds ½ tsp
Dry red chilly 2 nosCurry leaves 2 sprigs
Salt requiredOil 1 TBSP
Water 4 ½ -5 cups

Method

Heat a wide pan at medium heat and roast the rava till a light brown color. Set this aside.

Heat another pan and add oil. Splutter mustard seeds followed by dry red chillies and curry leaves. Add chopped onions and ginger. When the onions turn translucent, add carrots. Cook this for few minutes and add water (amount of water depends on the consistency you want for the final product). Allow this to come to a boil. Now slowly add the roasted rava stirring continuously and making sure that its all soaked thoroughly. Add grated coconut and little butter mix well and cook to the consistency desired.

Majboori Brothers goes to China !!!

2010-08-15T14:25:00.018-05:00

Sharing some of the delicacies we came across during our trip to
China this summer.Sorry there are no snaps of the Fried Bull frog
or the Scorpion Fry

Flavoured Dates

Beijing Duck

Fried Tofu

Fish Jelly

Menu of a Pure "Veggie" Restaraunt in Shanghai ...

Smiling Shrimp

Pressure Cooker Chicken Biriyani

2010-07-24T23:38:00.006-05:00

Biriyani brings me everlasting memories of having the “Thalasseri Biriyani” (Kozhikode Biriyani) from Hotel Paragon (if I am not mistaken about the name of the hotel), Kozhikode. That happened when we were visiting our North Kerala friends during those wonderful undergrad days. That was an adventurous trip from Aluva to Kozhikode and then to Kasargod via Kannur, Mahi, Bakel fort……

This recipe is a fast number from one of the Kairali sisters, Chindus, combined with excellent photography skills from another Kairali sister, Achu. All the credit behind this post goes to both of them. I just took the time to type this one up and post it here. The contribution and support we have obtained so far from Kairali Sisters (our better halves) is just outstanding. Their encouragement keeps us on the tip of our toes………..

We also wish to congratulate Kairali Sisters on emerging 3rd from 8 2 other contestants, in the Sizzling Summer Photo contest conducted by www.spicytasty.com.

Ingredients:

Basmati Rice: 3 cups
Chicken: ½ kg
Onions: 4 chopped
Tomato: 4 chopped
Green Chili: 6 slit
Curd: ½ cup
Mint: ½ bunch
Coriander/Cilantro leaves: 1 bunch
Turmeric powder: ½ tsp
Coriander powder: 2 tsp
Cumin powder: ¼ tsp
Cloves: 4
Cardamom: 4
Cinnamon: 4
Ginger paste: 2 tsp
Garlic paste: 2 tsp
Cashew nut paste: 2 tbsp
Cuscus: 1 tbsp
Ghee: ½ cup
Salt: to taste

Method:

Marinate chicken with a little bit of every ingredient, except ghee for about 15 minutes. The longer you keep it marinated, the tastier it becomes. As the name suggests, we will be using a pressure cooker to make things easier.

In a pressure cooker heat 1 tbsp of ghee to fry the rice for 1 minute. Remove the rice and use the remaining ghee for frying onions till they turn light brown. Add the whole spices and sauté for about 2-3 minutes. Now, add the tomatoes and stir till the oil separates. Once the oil separates, add ginger and garlic paste, green chilies, coriander leaves, mint leaves and turmeric in that order. Stir this mixture for around 3-4 minutes. At this point, we can add cashew-cuscus paste (ground to a fine paste) to curd and further add this to the fried masala. Once you have sautéed this for another 3 minutes, you can add the marinated chicken pieces, salt and sauté further for 2-3 minutes. Now, add rice and enough water to pressure cook the contents till they are done. Once done, switch off the flame and leave it in the cooker itself for less than 15 minutes, so that it gets more cooked staying under the pressure. For added pizzazz you can use boiled eggs as well.

You can have Pappadam, Lemon pickle and Salad along with the Biriyani……….mmmmm!!!!!!, that makes a lot of difference………take it from me……..

I hope all of you find this recipe easy to make and will enjoy making it in your spare time.

More Majboori dishes are in the pipeline……Wait and see…..My number is double two double three……

Take it Easy!!!!!!!!!!
Nettooran Anado!!!!!!!!!!

Indian Coffee House Beef Cutlet

2010-06-17T22:15:00.007-05:00

The Indian Coffee house we have back in Kerala is very famous for their beef cutlets with rose milk…………slurp!!!!. I also love the atmosphere around, especially the Indian Coffee house near Shanghumugham beach and the Spiral one at Thampanoor.

Thanks to my Amma for this very special beef cutlet made with beef and beef and beef and beef as the major ingredient :-) ……..Beef cutlet is my all time favorite and it goes well with almost any food, it can also be had as an appetizer.

Ingredients:

Beef: 1kg

Green Chilies- 10

Ginger- 1 piece (finger long)

Red Onions- 3

Potato-3-4

Curry leaves- a bunch

For the Garam Masala:

Cinnamon: 1 piece

Elachi- 3-4

Cloves- 3-4

Perum Jeerakam (Fennel seeds) - a pinch

Black pepper- 1 tsp

Cut the beef into small pieces and pressure cook them till it is cooked well. Then mince them into smaller pieces in a wet grinder. In the mean time, sauté the green chilies, ginger, red onions and curry leaves. Dry grind the ingredients for the masala and add this to the sautéed ingredients. Saute this mixture till they become golden brown. Now add the minced beef and mix on medium flame for 3 minutes. Further, add mashed potatoes, mix well with beef and switch off the flame. Shape the mixture into oval shaped pieces. After that , soak them in egg white and then further with bread crumbs. The last step is to deep fry them in oil till they turn brown.

Hope this Beef cutlet with thinly sliced onions and a little bit of vinegar will make your taste buds jump around with joy!!!!!!!!!!! (Tulli chadatte ennu)…Verum Vayattil Unniyappam :-)

Sasneham

Balboa Annan

Stillwater Bachelor's Potato fry

2010-06-15T22:22:00.000-05:00

This recipe is a local special in Stillwater, Oklahoma among the malayali bachelors pursuing their graduate studies. Pioneered by Subbu, and enjoyed by all this simple, tasty recipe follows..

Potato 2 medium, cubed
Sambhar powder 2 TBSP or as per one's spice level
Salt as needed
Oil 2 tsp

Method

Heat oil in a wide mouth non stick pan at med-high heat. Add the cubed potato and cook on high flame for 5 minutes. Reduce the flame to med and cook covered until the potato is 80% cooked. Remove lid, add salt and sambhar powder, incorporate well and cook uncovered until crispy and golden brown.

Sauteed Lousiana Red Fish

2010-05-11T00:06:00.001-05:00

This popular Creole dish is a common feature of any New Orleans Seafood restaurant. Red Fish is a common fish that is available in the Louisiana marshes. An added thrill is to catch the fish for making this dish like I did :)

Ingredients:

1 cup Seafood Stock
1 cup White Wine
1/2 cup Worcestershire Sauce
1 tbl. Fresh Thyme Leaves
1 tbl. Chopped Shallots
2 Bay Leaves
2 tsp. Creole Seasoning
2 Lemons, sliced
1/4 cup Heavy Cream
1 lb. Butter, cubed
2 tsp. Black Pepper, cracked
Salt to taste
Seasoned Flour
8 oz. Fillet of Redfish
3 Jumbo Shrimp, peeled leaving only tail on

Preparation:
Bring all ingredients except butter and cream to a boil in saucepan. Reduce by 3/4 and add heavy cream and reduce by 1/2. Slowly stir in cold cubes of butter over low heat, stirring constantly. Dredge fillet of redfish in seasoned flour and sauté for 3 minutes on each side. Remove redfish and sauté shrimp in the sauce till cooked.

Serve with citrus rice.

Manipuzha Kappa Vevichathu & Beef Curry

2010-05-01T21:32:00.000-05:00

Wishing Happy May Dinam to all Sakhakals!!! Lal Salaam!!!!

Kappa is one of Kerala’s favorite staple foods. It is widely enjoyed across the length and breadth of God’s Own Country!!!

Back at home, my Amma prepares Kappa vevichathu and even though Kappa with fish curry is the best combination people prefer in Kerala, we enjoy it with beef curry. I have enjoyed having Kappa from Manipuzha as well, a restaurant with roots in Kottayam, Madhya Thiruvithaamkoor. This recipe is followed more or less in every house in Kottayam, and wherever you go around having Kappa in Kottayam, you will find that it tastes the same. Isn’t that amazing?....!!!

Ingredients for Kappa

Yuka Root: 3-4

Green Chilies: 5-6 (depending on your hot taste buds)

Shallots: 3-4

Shredded coconut: 4-5 table spoons

Turmeric powder and mustard seeds: a pinch

Salt: to taste

Curry leaves: a few of them

Oil: as required

Preparation:

First remove the skin off the Kappa and wash them well in water. Cut them into smaller pieces. Boil them in water with a little bit of salt. Drain of the water occasionally, and replace with more water and boil again. Do this a couple of times. This will help in removing a little bit of bitterness Kappa might have otherwise. Now, while the Kappa is boiling, heat oil in another pan, add mustard seeds and then add finely chopped green chilies and shallots. Sauté for a while. After mixing them well for about 2-3 minutes, add a pinch of turmeric and then add shredded coconut with a little bit of water. This part should be done on a medium flame. After a couple of minutes, add the cooked Kappa and mix well for about 5 minutes with the curry leaves. Have it with beef curry described below.

Ingredients for Beef Curry

Beef: 2 lbs

Red Chili powder: 2 teaspoons ( more for people who love hot food)

Coriander powder: 3 teaspoons

Onions: 1

Tomatoes: 3-4

Ginger- one small piece, finely chopped

Garlic and mustard seeds: a little bit

Preparation:

First chop the beef into smaller pieces and wash it properly. In a pressure cooker, add oil and mustard seeds. Then add the chopped onions and saute with ginger and garlic till the onions turn transparent. Now add tomatoes and saute for about 5 minutes. Later, add the beef, red chili and coriander powder. Mix well and pressure cook for about 30 minutes. There is no need to add water, as it will ooze out from the beef. Once pressure cooked, cook it further with the lid off. This final cooking can be done for a shorter/longer period depending on how much gravy you need.

Enjoy!!!!!

Sakhavu Nettooran

ISA Cricket Tournament-2010 Winners

2010-04-24T09:00:00.000-05:00

Baton Rouge Cricket Club Wins ISA Cricket Tournament. The trophy was given away at the Spring Banquet Function, Mauj at LSU on April 17th, 2010.

Salmon Varathathu (Fry)

2010-04-18T01:32:00.000-05:00

This is a very easy and fast recipe for making fish fry. I have used Salmon for this post. The best fishes for frying are preferably Karimeen, Kilimeen, Tilapia, King fish etc.....hmmm...already feeling the rush in my mouth:-)

Ingredients:

Fish----make sure you wash it properly and sprinkle some salt, black pepper and lime
Chili powder- 2 teaspoons
Coriander powder- 1 teaspoon
Black pepper- 1 teaspoon
Ginger Garlic paste- 1 teaspoon
Oil- as required for frying
Salt- as required

Marinate the fish pieces with the marinade made from the spices and ginger garlic paste with a little bit of water. Keep it aside for at least half an hour. Heat the oil in a kadai and when the oil is hot enough, reduce the flame a bit. Deep fry the fish pieces till they become brown and then take them out.

Fish fry goes well with rice and Kachiyamor!!! Cut a few slices of onions and have them along with it....

Ippol ningalude munpil irikkunnathanu swadhishthamaya meen varathathu!!!!

If you want to make it hotter, add more black pepper and chili powder.......

Enjoy!!!!!

MJ

Nigerian Beef Soup/Curry

2010-04-09T07:51:00.000-05:00

The Nigerian beef soup is one of my favorite dishes. My Amma makes it in a very special way. I just love having it again and again. My taste buds are beyond control as I go on with this recipe. Let me start off with a brief prologue on this Nigerian Soup/curry recipe…..

Nigerian soup and pounded yam is a staple food consumed in most parts of Nigeria, especially in Oyo State, where I was born and where I stayed till my 3^rd grade. We used to have lots of this food at our B’day parties along with Amma’s delicious Beef Cutlets (That recipe is left for the next post ).

Ingredients:

Beef- 1 kg

Tomato-3-4 big ones

Onions-2-3 big ones

Red Chili Powder-3-4 tbs

Oil-to fry the beef

Preparation:

The main ingredients of this Nigerian dish are tomato and beef. The more the tomato, the merrier. First pressure cook the beef (usually cut into big pieces) with an onion and salt to taste. There is no need to add water, as water will ooze out of the juicy beef. While the beef is being pressure cooked, grind the rest of the onions and tomatoes to a fine paste along with red chili powder and keep it aside. Once the beef is cooked, strain the beef from the stock and keep the stock aside for later use. Deep fry the beef.

Remove the fried meat from oil, pour the tomato-onion paste into this oil and maintain a medium flame for about 5 minutes. Then add the beef stock to this along with the fried beef. Cook this on a low flame for about 10-15 minutes. This will give ample time for the beef to soak up the taste.

This dish can be had with rice or yam….I usually have it with rice and I keep eating and eating and eating……….

I hope you find this recipe easy and can make use of it at Majboori times!!!!

Enjoy!!!!!

EmManuel

PS: Come back to this blog for the next exotic dish!!!!!!!!!

Chemmen/Prawns fry

2010-03-06T22:28:00.000-06:00

For marination

Chemmen (prawns) ½ kg
Red chilly powder ½ tsp
Coriander powder ½ tsp
Black pepper powder ½ tsp
Turmeric powder ¼ tsp
Garam masala ½ tsp
Lemon juice 1 tsp
Coconut oil 1 tsp
Salt as needed
Oil 3 TBSP or to pan fry the prawns

Method

Clean the prawns well and dry well using a paper towel. In a bowl mix together all the powders, coconut oil, salt and lemon juice. Make a marinade out of it and add in prawns. Mix well to combine. Leave it in room temperature for 30 minutes.
Heat oil to fry the prawns (do not deep fry). When hot enough add the marinated prawns and leave for 3 minutes on each side or until a reddish brown crust is developed. Do not throw away the marinade as we need to use this for sautéing onions. Remove from oil and set aside on a plate.

To sauté

Red onions 1 big, thinly sliced
Ginger 2 tsp, chopped
Garlic 2 tsp, chopped
Curry leaves 1 sprig
Left over marinade
Left over oil from prawns

Method

In the same oil (used for frying prawns), add ginger followed by garlic. Sauté till raw smell goes off and add the curry leaves. Add the onions and sauté it for a minute and add the left over marinade. Cook this until a brown color is attained (do not deep fry the onions). Keep the heat on a medium, while doing this. Once the onions are cooked and a reddish brown color is developed, add the prawns and mix all together. Remove from flame and serve hot with rice and pulissery…..

Kerala special Kothuporotta..

2010-03-02T23:40:00.000-06:00

Kothuporotta has always been a life saver of college students and lorry drivers alike, especially during the wee late night hours. This dish, readily available at the thattukadas at our college gate, often served as the midnight fuel that propelled our late night craming efforts just before exams. Here is a polished variant of the same which, of course, lacks some micro-ingredients from the road side.....

Ingredients

Kerala porotta (flaky) 4-5 nos (frozen)
Onions chopped 1 cup
Green chilly chopped 2 tsp
Eggs 3
Chicken minced 1/2 cup, optional
Turmeric powder 1/2 tsp
Grated coconut 1/4 cup
Mustard seeds 1/2 tsp
Dry red chilly 2
Salt as required
Coriander leaves a bunch
Oil 2 TBSP

Method

Microwave the porottas for 2 minutes and chop them to small bits. Keep aside. Heat 1 TBSP oil in a pan and scramble the eggs first. Move the eggs to one side of the pan and add mustard seeds and red chilly. Once spluttered add the onions and saute till translucent. Add turmeric powder and sir well. Add the chopped green chilly, minced chicken and salt and mix well. Cook for a minute. Now add the chopped porotta and mix everything to combine. Lastly add the grated coconut and coriander leaves. Switch off the flame and serve while hot...

Majboori Brothers gets recognition

2010-03-02T14:26:00.000-06:00

After partaking of the soon to be famous Poth Kheema Fry, Kerala CM, Sri Sri VS Achu Mama has acknowledged our blog as his favorite. As a token of appreciation, he has given us this Best Blog award.

Pattom Poth Keema Fry

2010-02-20T21:04:00.000-06:00

1/2 pound ground beef

Marination - 3hrs, with all the ingredients mentioned below.

1/4 tsp : Garam Masala
1/4 tsp : Crushed spiece ( Cardamom, Cinnamon, Clove)
1/4 tsp : Chille powder
1/4 tsp : Turmeric powder
1/2 tsp : Corriander powder
1 tsp : Ginger Garlic paste
1 tsp : Crushed onion
1 tsp : Crushed tomatoe
1 tsp : Lemon juice
2 small green chilles cut
Sprinkle some black pepper
Can add 1/4 tsp f Tabasco / chille sause to make it hot !

Preparation.

Cook with lid closed in medium heat for 10 minutes. Don't need to add water since water will come out of the beef. After that, keep the frying pan open and fry to golden brown.

Serve with sauted onions and ketchup. Enjoy as snack !

Injee Kozhi

2010-02-18T15:21:00.000-06:00

Ginger Chicken is the quintessential Indo-chinese dish. It blends a traditional Indian ingredient like Ginger root with the sauces from Chinese cooking. And its quite easy to prepare too.

Ingredients:

1.5 lbs Chicken diced and cubed

1 Large Onion

2 Green Chillies

6-8 Curry Leaves

Small Bunch Coriander leaves

Thinly sliced ginger

1 tbsp ginger-garlic paste

1 tsp green chilli sauce

2 tbsp cornflour

1 tbsp soya sauce

1 tbsp vinegar

salt to taste

Preparation:

Marinate the chicken pieces in soya sauce vinegar, corn flour and little bit of salt for 20 minutes. Chop the onion and green chillies. Chop the stems of the coriander leaves. Now blend these with the curry leaves and little bit of salt. Keep aside. Cook the marinated chicken in 2 tbsp oil in a wide mouthed pan or wok. keep stirring till the moisture from the chicken dries out. Add the ginger and stir in the onion -chilli paste. Now add the ginger garlic paste and let it cook on medium flame. Keep stirring so the paste does not stick to the bottom of the vessel. Once the chicken feels cooked and the masala has a nice brownish texture, add some crushed peppercorns and the chilli sauce to the mix. Stir in well. Garnish with the coriander leaves and a bit of lime juice.

This recipe was transcribed with a few liberal changes from the youtube video on vahrevah.com

Thattukada style Kozhi Varuthathu

2010-02-16T19:46:00.000-06:00

Boned Chicken -½ കിലോ ,ചെറിയ കഷണങ്ങള്‍

Ginger garlic paste- 1 ചായ സ്പൂണ്‍

Red chilly powder- ആവശ്യത്തിനു

Coriander powder -2 മേശ സ്പൂണ്‍

Turmeric powder- 1 ചായ സ്പൂണ്‍

Pepper powder- 1 ചായ സ്പൂണ്‍

Garam masala- 1 ചായ സ്പൂണ്‍

Rice flour- 1 ചായ സ്പൂണ്‍

കരിവേപില -ഒരു പിടി

മല്ലിയില -ഒരു പിടി

tomato -വലുതു , ഒന്ന് , ചുറ്റുമുള്ള ജാടക്ക്

Green chilly 5 -6 ചുറ്റുമുള്ള ജാടക്ക്

Lemon juice- ½ നാരങ്ങ

Oil ആവശ്യത്തിനു-വറുക്കാന്‍

Salt -ആവശ്യത്തിനു

Clean and cut the chicken into medium or small pieces

Remove excess water from the pieces using a paper towel(s).

Make 3-4 slits on the chicken and keep aside. Make a marinade with red chilly poder, coriander powder, turmeric powder, garam masala, rice flour, pepper powder and lemon juice.

Marinate the chicken pieces and set aside for at least 3 hours in the refrigerator.

Heat oil for frying and deep fry the chicken until they attain a reddish to light brown color.

Fry curry leaves , coriander leaves and slitted green chillies in the same oil.

Transfer onto a serving plate and decorate the chicken fry with fried leaves and tomatoes and green chillies..

Raaya Manickam Original Majboori Mushroom Curry

2010-02-16T12:39:00.000-06:00

Ingredients for M&M (Mushroom Majboori)

Sliced Mushrooms - 1 പായ്ക്ക്
Ginger Garlic paste paste - Istam pole
Onion - 1
Tomato - 1
Coriander powder - Ullatu pole
Masala powder - Ullatu pole
Chilly powder - 2 tspSalt
Coriander leaves - Undegil iduka
*Get sliced mushrooms from any US grocery store,chumma slice cheythu samayam
kalayanda

Preparation Method :

1)Wash chopped mushrooms in warm water.
2)Heat oil in a pan.
3)Add ginger and garlic paste and stir, till brown.
4)Add chopped onions and stir, till onions are cooked.
5)Add coriander powder and masala powder and stir, till the smell of masala powder comes out.
6)Add one or two chopped tomatoes, chilly powder and stir well, till tomatoes blend well.
7)Add mushrooms, cover the pan with a lid and cook on a low fame, till mushroom is cooked.

<< Secret to cooking mushroom well is that you should not cook mushroom in water. Mushroom, itself has a lot of fluid which comes out when heated up. Hence it gets cooked in its own fluid. Also my secret ingredient is 2-3 spoons of double horse sambhar powder. Athu eppol idanam ennu njan marannu poyi, sorry>>

8)Add water and salt as required and stir Mushroom Masala Curry well, till everything blends. Idakku nakki nokunatu nallatayirikkum aarogyattinu.
9)Garnish Mushroom Masala Curry with coriander leaves.
10) Serve Mushroom Masala Curry hot with rice or roti.Enikku bread aayalum mathi

PS:Eat at your own risk ,pinne mushroom allergy ullavar teera kazhikarutu

Palayam Strip Steak

2010-02-15T15:17:00.000-06:00

One 3/4 pound stake slice into half . Then cut in to 4 pieces. Make 3-4 deep cuts on the both surfaces.

Marination:

1/2 tsp : Chilli powder

1/4 tsp : Corriander powder

1/4 tsp : Turmeric powder

1/4 tsp : Cummin powder

1/2 tsp : Ginger Garlic paste

1/2 tsp : Lemon Juice

1 tsp : Red wine

Salt as need ( keep it low since the beaf is salty)

The paste should be diluted with water to just stick to the steak.

Keep the steak marinated for 4 hrs.

Pre-heat the oven at 350. Keep the steak open in the second level and bake it for 5 minutes in 350 degree. Then broil in low heat for 5minutes. Turn the steak and broil in low for 5 minutes then in high for 5minutes. Turn the steak and broil in high for 5-7 minute.

Eat hot !

ഹോട്ട് ചോക്ലേറ്റ്

2010-02-12T09:04:00.000-06:00

എല്ലാവര്‍ക്കും മഞ്ഞു പെയ്യുന്ന ഈ തണുത്ത പ്രഭാതത്തിലേക്ക്‌ സ്വാഗതം!!!!

ഇങ്ങനുയുള്ള സമയങ്ങളില്‍ ചൂടുള്ള ഒരു ഹോട്ട് ചോക്ലേറ്റ്...............വെറും വയറ്റില്‍ ഉണ്ണി അപ്പം :-)

മറ്റു വിശേഷങ്ങള്‍ മേലെ ചേര്‍ക്കുന്നു !!!!!!!!

മലബാര്‍ ചെമ്മീന്‍ കറി

2010-02-10T17:28:00.000-06:00

ചെമ്മീന്‍ എന്ന് കേള്‍കുമ്പോള്‍ തന്നെ നമ്മുടെ എല്ലാം വായില്‍ കൊതികൊണ്ട് വെള്ളം നിറയും............

ആദ്യം മനസിലേക്ക് ഓടി എത്തുന്ന ദൃശ്യം നല്ല വെളിച്ചെണ്ണയില്‍ വഴറ്റി കറിവേപ്പിലയും ഇട്ടു ചാലിച്ചെടുത്ത ചെമ്മീന്‍ കറി തന്നെ !!!!!!! പിന്നെ കുമരകം, ആലപ്പുഴ മുതലായ സ്ഥലങ്ങളില്‍ കറങ്ങി നല്ലതുപോലെ കപ്പയും മീന്‍ കറി കരിമീനും കൊഞ്ചും കഴിക്കുന്ന ഓര്‍മ്മകള്‍ ഓടി വരും..............

ചേരുവകള്‍:

മഞ്ഞള്‍ പൊടി --- കാല്‍ ടീ സ്പൂണ്‍
മുളക് പൊടി --- രണ്ടര ടീ സ്പൂണ്‍ (എരിവു അനുസരിച്ച് കൂട്ടുകയോ കുറയ്ക്കുകയോ ചെയ്യാം)
ചുവന്നുള്ളി ഉള്ളി --- നാല് എണ്ണം
വെളിച്ചെണ്ണ ആന്‍ഡ്‌ ഉപ്പു --- ആവശ്യത്തിന്നു

ഉണ്ടാക്കുന്ന വിധം:

ആദ്യം ചുവന്നുള്ളി ചെറുതായി അരിഞ്ഞു മാറ്റി വെക്കുക.

കുറച്ചു വെളിച്ചെണ്ണയില്‍ ഒരു കിലോ ചെമ്മീന്‍ ഇട്ടു അഞ്ചു മിനിറ്റ് വേവിക്കുക.

ചെമ്മീന്‍ വേവുന്ന സമയം കൊണ്ട് ചുവന്നുള്ളി വേറൊരു പാത്രത്തില്‍ വഴറ്റുക. ഉള്ളി വഴറ്റുക അരക്കുന്നതിനെക്കാള്‍ രുചിയാണ്. വഴറ്റിയ ഉള്ളിയിലേക്ക് മുളക് പൊടി ഇട്ടു വീണ്ടും രണ്ടു മൂന്നു മിനിറ്റ് വഴറ്റുക.

അതിനു ശേഷം വഴറ്റിയ ഉള്ളിയും ആവശ്യത്തിനു ഉപ്പും വെന്ത ചെമ്മീനിലേക്ക് ഇട്ടു ഇളക്കുക. പിന്നീട് കറിവേപ്പില ഇട്ടു വാങ്ങി വെക്കുക.

ഇത് വായിച്ചു മേലെ കാണിച്ചിരിക്കുന്ന ദൃശ്യം കണ്ടു നിങ്ങള്‍ എല്ലാവര്‍ക്കും പഴയ ഓര്‍മ്മകള്‍ വന്നു എന്ന് വിശ്വസിച്ചു കൊണ്ട് നിര്‍ത്തുന്നു

സ്വ .ലെ.

കുമരകം നെട്ടൂരാന്‍

Butter Chicken

2010-02-10T11:50:00.000-06:00

Update: The were some requests for a photo. For a change I decided to show the beginning of the dish rather than the finished product!!!

Every once in a while we crave for a little bit of decadence. Butter Chicken or "Murgh Makhani" falls into the category of rich foods that is the hallmark of Indian cuisine. A lot of recipes that I have seen, use a variety of spices which actually takes away from the buttery taste of the dish. One recipe I found perchance on "CMU Dinner Coop" webpage made minimal use of spices and the preparation was also easy enough for the novice cook in me. Withut much ado here is the recipe:

1.5 lbs boneless chicken diced into small pieces
1 cup plain yoghurt
1 tbsp ginger-garlic paste
1 inch stick cinnamon
8 cloves
8 cardomoms
12 peppercorns or 1 tsp black pepper powder
1 tbsp vegetable oild
1 can tomato puree
2 tbsp lime juice
1 tsp white pepper powder
1 tsp kasoori methi
2 tbsp fresh cream
1 slab unsalted butter
Salt to taste
Coriander leaves for garnishing

Method:
Use a coffee grinder or mixer to grind the spices into powder. Add yoghurt, veg oil, lime juice, ginger-garlic paste, ground spices and salt, and mix well using a beater. Soak the chicken pieces in this mixture and marinate in refrigerator for 5-6 hours.

Preheat oven to 300 F and then bake the chicken pieces for 15 minutes turning over the pieces mid way for even baking.

Heat a pan and pour the tomato puree and bring to slight boil. Add the slab of butter and let it melt into the puree. Stir weel for the butter to evenly coat the puree. Fry the methi leaves and add it ot the gravy along with white pepper powder. Now add the baked chicken pieces to this gravy, and let it simmer for a while. Once you notice the gravy bubbling, turn down the heat and add fresh cream while stirring. Garnish with the coriander leaves. This dish works well with plain white rice or parattas.

മജ്ബൂരി വാര്‍ത്തകള്‍

2010-02-09T17:36:00.000-06:00

പ്രിയപ്പെട്ട സഹോദരങ്ങളെ,

വെബ്സൈറ്റില്‍ പോസ്റ്റ്‌ ചെയ്യാനുള്ള സൗകര്യം കൈപറ്റി എന്ന് വിശ്വസിക്കുന്നു.

മാന്ഗോ ജങ്ങളും , ഫുഡ്‌ ഇന്‍സ്പെക്ടറും ഇത് വരെ ജോയിന്‍ ചെയ്തില്ലേ?

എന്ന്

സ്വന്തം മനുമ്മ

കേരള കഫെ സ്പെഷ്യല്‍ ബീഫ് ഉലത്തിയത്‌

2010-02-08T21:25:00.000-06:00

101.6 റേഡിയോ മാങ്ങാത്തൊലി

വാചക.....സോറി... പാചക ലോകത്തിലേക്ക്‌ സ്വാഗതം !!!!

എ) ചേരുവകള്‍:

ഒന്ന്) ഇഞ്ചി --- കാല്‍ ടേബിള്‍ സ്പൂണ്‍
രണ്ടു) വെളുത്തുള്ളി --- കാല്‍ ടേബിള്‍ സ്പൂണ്‍
മൂന്നു) തേങ്ങ കൊത്തു --- കാല്‍ കപ്പ്‌
നാല്) മുളക് ആന്‍ഡ്‌ മല്ലി പൊടി --- രണ്ടര ടീ സ്പൂണ്‍ വീതം
അഞ്ചു) ഗരം മസാല ആന്‍ഡ്‌ മഞ്ഞള്‍ പൊടി --- അര ടീ സ്പൂണ്‍ വീതം
ആറു) കുരുമുളക് പൊടി --- ഒരു ടീ സ്പൂണ്‍
ഏഴ്) ടൊമാറ്റോ ആന്‍ഡ്‌ സോയ്‌ സോസ് --- ഒരു ടീ സ്പൂണ്‍ വീതം
എട്ടു) കറി വേപ്പില, ഉപ്പു, വെളിച്ചെണ്ണ, കടുക് --- രുചിക്കും ആവശ്യത്തിനും (പ്രഷര്‍ ഉള്ളവര്‍ ഈ ഭാഗം കുറയ്ക്കുക :-))
ഒന്‍പതു) ഉള്ളി - നാല് എണ്ണം

ബി) ഉണ്ടാക്കുന്ന വിധം:

ഒന്ന്) ആദ്യം ഒരു കിലോ ബീഫ് ചെറിയ കഷണങ്ങള്‍ ആക്കി നുറുക്കുക.

രണ്ടു) പിന്നീട് മേല്‍ പറഞ്ഞിരിക്കുന്നവയില്‍ ഒന്ന് മുതല്‍ അഞ്ചു വരെ ഉള്ള ചേരുവകള്‍ ചേര്‍ത്ത് വേവിക്കുക.

മൂന്നു) മറ്റൊരു ചീനിച്ചട്ടിയില്‍ കടുക് പൊട്ടിച്ചു, അതിലേക്കു ഉള്ളിയും കറി വേപ്പിലയും ഇട്ടു വഴറ്റുക.

നാല്) പിന്നീടു കുരുമുളക് പൊടിയും ടൊമാറ്റോ ആന്‍ഡ്‌ സോയ്‌ സോസ് ഇട്ടു വഴറ്റുക.

അഞ്ചു) ബീഫ് വെന്തു നമ്മള്‍ ഒരു പരുവം ആകുമ്പോള്‍ ഇതിലേക്ക് ഇട്ടു വീണ്ടും കുറച്ചു നേരത്തേക്ക് വഴത്തുക.

ഇപ്പോള്‍ നിങ്ങളുടെ മുന്‍പില്‍ ഇരിക്കുന്നതാണ് സ്വാദിഷ്ടമായ ബീഫ് ഉലത്തിയത്‌ !!!!!

ഇതോടു കൂടി പാചക ലോകം അവസാനിക്കുന്നു, വീണ്ടും സന്ധിക്കും വരെ

ലാല്‍ സലാം !!!!

എന്ന് സ്വന്തം സഖാവ് നെട്ടൂരാന്‍

( മറ്റൊരു സഹോദര ബ്ലോഗില്‍ (കൈപുണ്യം) നിന്നും ഉള്ള സഹായംഇവിടെ സ്നേഹപൂര്‍വ്വം അനുസ്മരിക്കുന്നു)

Welcome to Majboori Brothers

2010-02-07T18:54:00.000-06:00

This blog is dedicated to some "Majboori" recipes/dishes prepared by the husbands of our sister concern "Kairali Sisters". We will inaugurate this blog with a "Chicken Majboori" dish from Mr. Hari Devadas, the mastermind behind the word "Majboori". The other members are Arun Nayar, Deepu Sudhakaran, Manoj Bhaskaran and Manu John. We also have officially registered for a Sorority by the name "Kappa Thetha Eeta", which will function as a subsidiary to this blog. All helpful hints/recipes from "Kairali Sisters" to keep this blog running are more than welcome. All are welcome to contribute!!!!

Cheers

Happy Blogging!!!