Showing posts with label Kerala dishes. Show all posts
Showing posts with label Kerala dishes. Show all posts

December 07, 2018

VEGETABLE ISHTU

Ingredients:
Potatoes - 300 gms
Onion - 250 gms
Coconut - 150 gms (freshly grated)
Beans - 100 gms
Carrot - 100 gms
Green chillies - 3-4
Ginger - 1" piece
Butter - 1 tbsp
Curry leaves - few
Salt to taste

Method:

  • Finely chop onions and green chillies.
  • Peel and cut the potatoes into cubes.
  • Peel and cut carrots into 1" pieces. Thread the beans and cut into 1" pieces.
  • Add one cup of hot water to grates coconut and keep aside for 10 minutes. Then squeeze the coconut to get thick coconut milk.
  • Again add 2 cups of warm water to the coconut and squeeze to get the thin coconut milk.
  • Heat the kadai, add thin coconut milk. Lower the heat and add potatoes, ginger, chillies, curry leaves and salt and the onions.
  • Cover and cook for 3-4 minutes.
  • Add carrots and beans and continue to cook till the vegetables are tender but firm.
  • Mix in the thick coconut milk and simmer for 2-3 minutes.
  • Lastly add the butter.
  • Serve with idiyappam.

April 05, 2018

FISH IN BASIL AND COCONUT MILK

Ingredients:
Rohu fish or any other of your choice - 8 - 10 pieces
Thick coconut milk - 3-4 tbsp
Thin coconut milk - 1 cup
Lemon leaves - 5-6
Ginger - 2 tsp (cut into fine juliennes)
Red chilli paste - 1 tsp
Salt to taste
Basil leaves - 8 - 10
Oil for frying

Method:

  • Sprinkle salt into the fish pieces and keep aside for 10 minutes. Heat a non stick pan and spread the oil in it.
  • Arrange the fish pieces in the pan and fry one side till golden brown then turn gently to other side. cook.
  • Remove when both sides are cooked and keep aside.
  • Remove oil from the pan and keep 1 tbsp of oil. Add the thin coconut milk an one cup of water and bring to boil.
  • Add the lemon leaves and allow the gravy to thicken.
  • Mix in the red chilli paste and the ginger pieces.
  • Gently put the fish pieces in the gravy and cook in medium flame for 2-3 minutes.
  • Now, mix in the thick coconut milk and stir gently.
  • Lastly add basil leaves and remove from flame.
  • Serve with rice.

September 08, 2017

THAYIR KICHADI

Ingredients:
Yellow pumpkin  - 1 cup
(cut into small pieces)
Fresh thick curd- 3/4 cup
Salt to taste

Grind together:
Grated fresh coconut - 2 tbsp
Green chillies -2 -3
Mustard seeds -1/4 tsp
Ginger - 1/2 " piece

For Seasoning:
Oil - 1 tsp
Red chilli - 1
Mustard seeds - 1/4 tsp

Method:

  • Heat water in a vessel, when it starts boiling add pumpkin pieces and boil once.
  • Remove and strain water completely.
  • Grind the ingredients to make paste and mix with pumpkins and salt.
  • Heat oil, add red chilli and mustard; allow it to crackle.
  • Pour this over pumpkin pieces.
  • Just before serving mix with fresh thick curds.
Other Variations:

Okra: Cut into small pieces.Fry in oil till raw flavour is lost.Cool it down.

Snake Gourd: Grate and use.

Carrot:Peel and grate.

Banana Stem: Cut finely and boil for one minute.

April 27, 2017

IDIAPPAM

Ingredients:
Rice flour  -300 gms
Pinch of salt
Fresh coconut - 50 gms (grated)

Method:

  • Knead rice flour with salt and 2 tbsp of hot water to make a soft dough, ensuring that lumps do not form.
  • Press the dough through a vermicelli press to make individual little round mounds and steam in a cooker for 15 minutes.
  • Remove and serve with grated coconut on top.

April 10, 2017

OLAN

Ingredients:
White pumpkin  -150 gms
Runner beans (karamani) - 150 gms
Ginger - 1 tsp (chopped)
Onions - 100 gms (sliced)
Green chillies - 2-3 (slit)
Curry leaves - 2 sprigs
Coconut milk - 200 ml
Coconut oil - 2 tbsp
Salt to taste

Method:

  • Boil white pumpkin and runner beans  with ginger, onions, green chillies and curry leaves in 300 ml water.
  • Add coconut milk and cook for 2-3 minutes.
  • Finish with coconut oil. Season.
  • Serve hot with rice, Kerala parathas or puris.

April 08, 2017

KERALA APPADALU

Ingredients:
Raw bananas - 4
Chilli powder - 1 tbsp
Salt - 1 tbsp
Cumin seeds - 1 tsp
Maida - 4 tbsp

Method:

  • Boil, peel and mash the bananas.
  • Mix the mashed bananas with remaining ingredients. Make small balls.
  • Dust the balls with rice flour and press it thinly to make round appadam.
  • Dry them directly under the sun and store in air tight container.

February 08, 2017

KERALA LAMB FRY

Ingredients:
Boneless lamb - 500 gms (cut into 1" cubes)
Small tomato - 1 (chopped)
Onion -1 (peeled and sliced)
Fresh ginger root - 2 tbsp 
Clove powder -1 tsp
Cinnamon sticks -2
Cardamom powder - 1 tsp
Garlic paste - 2 tbsp
cashew nuts - 2 tbsp
Fresh or dry coconut - 1/4 cup
Vegetable oil -3 tbsp
Cayenne pepper - 1/2 -1 tsp
Coriander powder - 2 tbsp
Turmeric - 1/2 tsp
Salt to taste
Fresh lime juice -2 tbsp
Coriander leaves

Method:

  • Grind ginger and garlic together to make paste and keep aside.
  • Grind cashew nuts and coconut  and keep aside.
  • Place a large heavy pan over medium high heat. Add the oil.
  • When the oil is hot; add cinnamon sticks and fry until fragrant.
  • Add chopped onion and ginger garlic paste; fry until onions are transparent. Stir in cayenne, coriander, turmeric and salt.
  • Add lamb pieces and fry on high flame. Stir, scraping the bottom of the pan to dislodge the spices, until meat is browned on all sides, about  5 minutes.
  • Lower the heat, cover pan, and simmer contents gently for 1 1/2 hours, or until meat is tender.
  • When meat is tender, add the mixture of ground cashews and coconut, tomato, spices and lime juice.
  • Simmer, covered, for 10 minutes longer.
  • Before serving, garnish with chopped coriander leaves.






February 06, 2017

SADASADHAYAM

Ingredients:
Rice -  1 cup
Green gram dal -1/2 cup
Grated jaggery - 1 1/4 cup
Thick coconut milk -1 1/2 cups
Cardamom powder - 1/4 tsp
Cashew nuts - 1 tbsp
Ghee

Method:

  • Wash and cook rice and dal together with more water till it becomes soft and creamy.
  • Add grated jaggery and cook in low flame till it dissolves completely.
  • Add coconut milk and cook for another minute. Switch off the flame.
  • Fry cashew nuts in ghee and stir in payasam along with cardamom powder.


January 24, 2017

MANATHAKKALI OR KAMANCHI AKU PACHADI

Ingredients:
Manathakkali leaves - 1 cup
Green chillies -5-6
Fresh coconut - 2 tbsp
Fresh thick curd - 1/2 cup or more
Salt
Oil - 1 tbsp

For Talimpu:
Oil - 1 tsp
Mustard seeds - 1/4 tsp

Method:

  • Heat the oil and fry green chillies and green leaves till soft.
  • remove and grind along with coconut and salt to make chutney.
  • Heat oil for talimpu; add mustard and allow it to crackle.
  • Pour this over chutney.
  • Just before serving mix in curd.

January 23, 2017

YERISERI

Ingredients:
Raw banana - 1
Malabar yam -1 cup (thinly cut into small squares)
Turmeric - 1/4 tsp
Grated fresh coconut - 2 tbsp
Salt to taste

Grind together:
fresh grated coconut - 1/2 cup
Pepper corns - 1/4 tsp
Red chillies - 4
Little oil

For Seasoning:
Coconut oil - 1 tbsp
Mustard seeds - 1/4 tsp
Curry leaves - few

Method:

  • Fry red chillies and peppercorns in little oil and grind with coconut to make paste and keep aside.
  • Cut banana with skin into half lengthwise and then slice it to 1/4" thick pieces.
  • Cook yam and banana pieces in enough water with turmeric.
  • Add salt, ground paste and cook till thick.
  • Fry coconut in coconut oil until golden then add to gravy after removing from flame.
  • Heat oil; add mustard and curry leaves and allow them to crackle.
  • Pour this over gravy.




December 20, 2016

COCONUT SWEET BALLS

Ingredients:
Grated coconut - 2 cups
Jaggery - 2 cups
Cardamom powder - 1/4 tsp
Maida - 1/2 cup
Oil for frying

Method:

  • Put the jaggery and 1/4 cup of water in a pan; bring to boil till jaggery completely melt.
  • Then add grated coconut and cardamom powder.
  • Cook till it thickens.
  • remove from flame and allow to cool. Make round small balls and keep aside.
  • Mix maida with 1/2 cup of water to make batter.
  • Heat the oil in pan, dip the balls in batter and drop in hot oil.
  • Fry until golden and remove.

July 22, 2015

MEEN KAL MASALA (Spicy fish grilled in banana leaves)

Ingredients:
Seer fish - 200 gms (2 slices)
Shallots (sambar onions) - 6
Red chillies - 4
Garlic cloves - 3
Peppercorns - 1/2 tsp
Turmeric powder -  a pinch
Cumin seeds - 1/2 tsp
Fennel  seeds - 1/2 tsp
Tamarind pulp - 1 tsp
Salt to taste
Oil
Banana leaves - 4

Method:

  • For the spice paste, roast the shallots and red chillies directly over the fire for a few seconds. Keep aside.
  • Dry roast peppercorns, cumin seeds, fennel seeds and garlic cloves till the spices release the aroma.
  • Grind the roasted spices together with the shallots, tamarind and red chillies into a smooth paste. Add turmeric powder,  and salt to taste.
  • Wash and pat dry the fish slices and spread the spice paste evenly over each slice. Keep aside for 1-2 hours.
  • Then wrap individually in banana leaves.
  • Put little oil over hot tawa and place the wrapped fish slices and cook on low heat for 10-15 minutes till the fish is done.
  • Remove the banana leaves and serve hot with lemon wedges and onion rings.

May 18, 2015

MURUNGAKKAI THEEYAL

                    
Ingredients:

For masala:
Coconut oil – 10 ml
Cashew nuts – 10 gms
Grated coconuts – 1
Chilli powder – 2 tsp
Turmeric – ¼ tsp
Tamarind – 1 tsp

For the tempering:
Coconut oil – 4 tbsp
Mustard seeds – ¼ tsp
Curry leaves – few
Drumsticks – 1
Onions – 2-3 (chopped)
Salt to taste

Method:
  • Saute the masala ingredients and grind them to make a fine paste.
  • Heat oil in a kadai. 
  • Crackle the mustard seeds and then add the curry leaves, chopped onions and saute till golden brown. 
  • Add the ground masala and add a little water if required. 
  • Allow the above to boil and then add the chopped drumsticks and salt. 
  • Remove from fire when the drumsticks are tender.



December 10, 2014

KOZHI URULAI STEW

Ingredients:
Chicken - 1 kg
Coconut milk - 800 ml (1st and 2nd extract)
Onion - 100 gms
Ginger - 5 gms
Green chillies - 10 gms (slit)
Salt to taste
Potatoes - 2
Curry leaves -  few
Cinnamon - 1" stick
Cardamom - 2
Cloves - 2
Bay leaves - 1
Peppercorns - 5 gms
Coconut oil - 3 tbsp

Method:

  • Heat the coconut oil in a pan. Add the whole garam masala, the sliced onions, curry leaves, ginger and green chillies and saute.
  • Add chicken and potato pieces and saute.
  • Add the second extract of coconut milk and salt and cook.
  • When the chicken is 3/4th done, add the first extract of coconut milk and cook till chicken is done.


October 28, 2014

FISH MOLEE

Ingredients:
Fish fillets - 600 gms
Onion - 1 (chopped)
Garlic clove - 1 (crushed)
Ginger - 2 tsp (grated)
Coconut  cream - 250 ml
Green chillies - 4 (finely chopped)
Turmeric - 1 tsp
Ghee - 4 tbsp

Method:

  • Heat ghee in a frying pan, saute onion, garlic and ginger until onion is tender.
  • Add turmeric and green chillies, saute for a while.
  • Add coconut cream, bring to boil, cover, reduce heat to low, simmer for 3 minutes.
  • Add fish fillets, cook uncovered until fish is tender, turn fish once during cooking.

August 02, 2014

PULI KUTHI UPPERI

Ingredients:
Brinjals - 250 gms
Raw Banana - 1
Tamarind - lemon size
Turmeric - 1/4 tsp
Salt to taste
Jaggery - small piece
Red chilli powder - 1 tsp
Rice - 1 tbsp
Red chillies - 4
Fenugreek seeds - 1/4 tsp
Mustard seeds - 1/2 tsp
Asafoetida -  a pinch
Curry leaves -  few
Coconut oil - 2 tbsp

Method:

  • Grind together rice, red chillies and fenugreek seeds to make powder.
  • Soak tamarind in one cup of hot water, then extract juice from it.
  • Peel and cut banana into 1" pieces and brinjals into long slices. Keep both vegetables in salt water.
  • Heat oil in kadai, add mustard, asafoetida and curry leaves. Fry till mustard crackles.
  • Add vegetables, salt, turmeric and chilli powder. Fry them for few minutes.
  • Add tamarind juice and cook till vegetables are tender.
  • Lastly add ground masala, cook for 2 more minutes then remove from flame.

June 13, 2014

NEYYAPPAM

Ingredients:
Rice - 250 gms
Jaggery - 125 gms
Ghee
Cardamom powder - 1/4 tsp
Ripe Banana - 1
Fresh coconut - 1/4 cup (grated)

Method:

  • Wash and soak rice for 4 hours. Drain the water and grind the rice to make smooth paste.
  • Add jaggery, coconut, cardamom and banana pieces and grind again to make smooth and very thick batter.
  • Heat the ghee for deep frying in kadai, drop spoonful of batter and fry both sides till golden brown.
  • Do the same for remaining  batter.
  • Serve hot or store up to one week in airtight container.

        నెయ్యప్పం 

కావలిసిన వస్తువులు:
బియ్యం - 250 gms 
బెల్లం - 125 gms 
నెయ్యి - తగినంత 
ఎలుకుల పొడి - 1/4 tsp 
అరటి పండు - 1
కొబ్బరి - 1/4 కప్ (తురిమిన)

తయారీ:
  • బియ్యం కడిగి 4 గంటలు నానపెట్టి నీళ్ళు వంచి మెత్తగా రుబ్బుకోవాలి. 
  • దానికి తురిమిన బెల్లం, అరటి పండు, ఏలుక పొడి, కొబ్బరి కలిపి మెత్తగా మరియు గట్టిగ రుబ్బుకోవాలి. 
  • నెయ్యి  బాగా వేడి చేసి కొద్దికొద్దిగా పిండి అందులోకి జారవిడిచి బాగా వేగనివ్వాలి. 
  • రెండు వేపులా వేగిన తరువాత తియ్యాలి. 
  • వేడి వేడిగా తింటే చాలా బాగుంటాయి లేదా చల్లారిన తరువాత కూడా తినవచ్చు. 
  • వారం రోజులు  నిల్వ వుంటాయి   

                                  

March 20, 2014

MANGO PAYASAM

Ingredients:
Ripe Mangoes - 4
Jaggery - 2 cups (finely grated)
Coconut milk - 1 1/2 cups (thick)
Cardamom powder - 1 tsp
Ghee - 6 tbsp

Method:

  • Put 3 cups of water in jaggery  and prepare a syrup.
  • Peel and slice the mangoes. Cook the mango slices in little water till soft then add jaggery syrup and cook till thick.Add ghee little by little then add coconut milk.
  • Cook in very low flame for 2 minutes then  remove from fire.
  • Stir in cardamom powder and serve.

January 28, 2014

AATTIRACHI CURRY (Mutton Curry in Kerala Style)

Ingredients:
Mutton - 500 gm
Thick coconut milk - 1/2 cup
Thin coconut milk - 1/2 cup
Onion - 1
Turmeric - 1/2 tsp
Salt to taste
Ghee - 1/2 tbsp
Coconut oil- 2 tbsp
Coconut thinly sliced - 1 tbsp
Curry leaves -  few

For Masala:
Coriander seeds - 1 1/2 tbsp
Red chillies - 4
Garlic pods - 2
Ginger - 5 gms
Cardamom - 1
Cloves - 2
Peppercorn - 1/4 tsp
Cinnamon - 1" stick

Method:

  • Heat 1 tsp of oil, fry together coriander seeds, red chillies, garlic, ginger, cloves, cardamom, cinnamon and peppercorns.
  • Grind them into paste by adding little water.
  • Heat remaining oil in pressure cooker, add chopped onion and fry till brown.
  • Add the ground masala and stir for 2-3 minutes.
  • Add mutton pieces, salt and turmeric and stir fry for 5 minutes.
  • Add thin coconut milk and stir.
  • Add 1 cup of water and close the lid and cook up to 3 whistles.
  • Remove the cooker from heat and allow it to cool.
  • After opening the lid, add the thick coconut milk.
  • Cook for 2-3 minutes.
  • Heat ghee in a pan, add coconut strips and curry leaves and fry till golden brown. 
  • Pour it over the curry.

January 22, 2014

IDIYAPPAM

Ingredients:
Rice Flour - 2 cups 
Ghee - 1 tsp
Grated coconut - 1 cup
Salt to taste
Water - 2- 2/12 cups

Method:

  • Dry roast rice flour in low flame for few minutes.
  • Boil water in a pan, add salt and bring it to boil.
  • Pour the hot water slowly into rice flour and mix vigorously, Cover and keep aside for 10 minutes.
  • Knead the mixture into a smooth dough.
  • Fill it in idiyappam presser and press it on greased idli plates. Sprinkle grated coconut on top of it.
  • Steam it in idli maker for 5 minutes or until done.
  • Serve with vegetable stew or chicken curry.


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