Meenus Cuisines

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Dry Prawns Stir Fry Kerala Style / Unnakka Chemmeen Fry

To purchase such a Cast iron Frying pan Click here Ingredients Dry Prawns-500 gms Chilli powder/chili flakes- as required shallots-25, thinly, sliced Curry leaves coconut oil-1 tbsp Salt - to taste Method: Prepare Dry Prawns: Dry Prawns Before Frying Clean and wash the dry prawns thoroughly. Allow them to drain completely to remove excess water content. Fry Dry Prawns: Heat coconut oil in a pan. Add the drained dry prawns to the pan and stir-fry them for a few minutes until they are almost fried. Seasoning: Dissolve salt in water and add it to the pan as required. Continue frying until the prawns become crispy in texture. Add Shallots and Curry Leaves: Once the prawns are crispy, add thinly sliced shallots and curry leaves to the pan. Saute them until the shallots turn a light golden color. Adjust Seasoning: Check the level of salt and add more if needed. Spice it u

Tomato Rice / Thakkali Sadam

This tomato rice is my favorite dish and an all-time favorite for lunch boxes. It's incredibly easy to prepare and versatile—you can add eggs, cooked prawns, or cooked chicken pieces according to your taste preferences. Health Benefits of Tomatoes Tomatoes are rich in vitamin A and antioxidants, making this dish not only delicious but also nutritious. A Nostalgic Dish I first had tomato rice during my graduation days, thanks to my aunt who introduced me to this wonderful dish. It quickly became a staple in my diet, bringing back fond memories every time I make it. Serving Suggestions You can serve this tomato rice with nadan chicken curry, egg curry, raita, and pickle for a complete meal. Preparation Tips Cooking the Rice: I recommend using basmati rice for this recipe. You can cook the rice before making the tomato rice. For adde

Puttu-Kerala Style

Puttu is a popular breakfast dish in Kerala. People of Kerala, often have this dish with Karutha Kadala curry(For the recipe of Kadala curry click here Black Chickpeas curry )or Green gram curry. It is prepared by steaming a mixture of ground rice flour and grated coconut in cylindrical bamboo or metal tubes, known as " puttu kutti ." This cylindrical steaming process gives puttu its distinctive shape. The rice flour is layered with grated coconut in the puttu kutti and then steamed until cooked. It is served with various accompaniments such as kadala curry (black chickpea curry), banana, sugar, or ghee. In the past, enjoying puttu in village tea shops added to its cultural significance, highlighting its role as a staple breakfast option in Kerala. Puttu is known for its versatility and it can be prepared with wide variations using ragi (finger millet) flour or wheat flour instead of rice flour. It is a nutritious breakfast option and is cherishe

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