Keralacuisine
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Learn Kerala Cuisine From Nalini Verma

  Kerala dishes and 'SADHYA'.

Guests are also provided the opportunity to enjoy a meal with an Indian family whereby they can enjoy delicious food in a homely ambience. They also get an opportunity to interact personally with members of the family and therby experience the nuances of a joint family system. The unique experience brings tourists in close touch with the traditions, values and cultural ethos of this enchanting land.
KERALA RECIPES
Prawns Ularth
This is a prawns dish served along with appams or porotha as a side dishes.This can preparation of prawns is very popular in kerala.It can be used as a starter also.
  Method:-

• Add 1/2 cup water to the prawns a little tumeric , and lime juice or tamarind.cover and cook on low flame til the prawns are soft.
•Cut onions , garlic, ginger & green chillies thin lengthwise .
• Heat 3 tab.sp oil add mustard seed, when the mustards splutter add curry leaves, onion, ginger, garlic and green chilly
•Stir fry for 5 minutes . Add the prawns with stock if any chilly flacks, coriander powder & turmeric . Keep stirring & fry for 10 minutes . Add cocunut chips. Continue to fry til it is dry and brownish in colour, Serve hot.







 


Ingredients:-

Prawns(cleaned)
Red chilly powder
Coriander powder
Turmeric Powder
Mustard seed
Shallots
Ginger
Garlic
Green chilly
Curry leaves
Fresh cocunut chips
Lime juice
    or
Fish tamarind used traditionally for this dish
Salt to taste
Oil



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250 gms
1 1/2 tsp
1 1/2 tsp
1/4 tsp
1/2 tsp
2 -3 tsp
150 gms
1 1/2 '' pieces
2
15
1 tsp



2 nos

Fish Mappas This fish curry is prepared all over kerala and served with plain boiled rice. Though generally made with seerfish any variety of fish can used. You can also use prawns instead of fish


Ingredients:-

Seer fish
Red chilly powder
Pepper powder
Coriander powder
Turmeric powder
Fish tamarind(kokkum)
Shallots
Ginger
Garlic
Green chillies
Ginger & garlic cut thin and lengthwise
Coconut milk thick
Cocunut milk thin
Salt to taste
Oil
Seasoning

Mustard seeds
Fenugreek
Dry red chillies
Curry leaves




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500 gms
1 t.sp
1/2 t.sp
1 1/2 t.sp
1/2 t.sp
3 - 4
100 gms
1'' pieces
10
2

1 t.sp
1 1/2 cup
1 1/2 cup




1/2 t.sp
1/4 t.sp
3

 
  Method:-
• Cut the fish into small square pieces.
• Clean 7 cut shallots & chillies into thin & lengthwise, slices.
• Soak fish tamarind in 1/4 cup water
• Grind together ginger, garlic, red chilly, coriander, pepper & turmeric powder.
• Heat 2 t.sp oil and onion, lengthwise cut pieces of ginger, garlic & green chillies.fry for 5 minutes.
•Add the ground masala & salt & stir for 5 minutes. Add the fish pieces, mix & keep on low flame for 5 minutes. Now add the fish tamarind with the water & the thin coconut milk.
• Cover &cook on mediem flame till is cooked and the gravy is reduced to 1/4 its quantity.
•Add thick cocunut milk & mix.
•Heaty i t.sp oil.Add mustard & fenugreek seeds & when thry crackle and red chillies & curry leaves.Add the seasoning to the fish curry.Let it boi lfor 5 minutes on low flame.Take off the flame.






Kochi ChiCken Masala
I call it 'Kochi masala' as I have had the dish in a couple of homes in Kochi. And whenever I have cooked it has been very popular. You can use mutton instead of chicken, if you like. The dish is chicken cooked in thick masala gravy. It is a lightly spiced dish which tastes best with plain steamed rice or appam
  Method:--

• Cut chicken into medium pieces.
• Cut Onion, tomato, green chilly into pieces lengthwise.
• Grind together red chilly powder, coriander, cumin, aniseed,clove, cardamom, cinnamon, poppy seeds and turmeric powder into a fine paste.
• Heat 3 tab sp oil. Add mustard seeds, red chillies, curry leaves and stir for 2 minutes. Add onion and fry till the onion becomes light brown.
• Add tomoto, salt and the ground masala and fry till tomoto becomes soft. Add the chicken and continue to fry. If needed can add 1 tab sp oil.
• Fry the chicken and add the masala together till it gets a brownish colour.
• Add 3 cups water or a thin coconut milk. Cover and cook till chicken is well cooked and the gravy is thick.
 


Ingredients:-

Chicken
Red Chilly-
Coriander powder-
Turmeric powder
Cumin seed
Aniseed
Cardamom
Clove
Cinnamon
Poppy seeds
Mustard seeds
Dry red chillies
Onion
Tomato
Green Chilly
Curry leaves
Freshly grated coconut




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500 gms
1 l.sp
1 lt.sp
1/4 t.sp
1/2 t.sp
1/2 t.sp
3
5
1''stich
1/2 t.sp
1/2 t.sp
3
2
1
2
20
4tab.sp
Avial
Mixed vegetables dressed in a yogurt sauce with coconut flavoured with cumin.My grand mother once told me that in ancient times, a king and quen ordered the royal
kichen to provide feast for 30 days, to their subjects. On the last day the cook realized that only some assorted vegitable and a little oil was left in the ladder, and thus
avail was created. From then on, it is one of the main dishes in the sadhya.


Ingredients:-

Raw banana
Brinjal
Drum Stick
Ash gourd
Yam
Yogurt
Turmeric powder
Curry leaves
Beans
Carrot
Snake gourd
Pumpkin
Flat beens
Salt to taste
Oil

Grind together Coarsely:-

4 cup grated coconuts
2 green chillies
1/2 tsp cumin seed




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1
1
1
100 gms
100 gms
1/2 Cups
1/2 tsp
2 springs
10
1
100 gms.
100 gms
10







 
  Method:--
• Cut all vegetables into 1'' thick lengthwise pieces.
• Add 1 1/2 cups water, salt and turmeric. Cook all vegetables.
• To the cooked vegetables add coarsely ground coconut, green chillies and cook till thick. Check for salt.
• Add 2 tabsp coconut oil and curry leaves.
• Mix and take off the flame.





Cabbage Thoran
“Thorans” are dry vegetable dishes. All varieties of beans, carrot, beet root and ladyfinger can be cut very finely and cooked into 'Thoran'. The hard vegetables should be cooked with a little before seasoning adding coconut.
  Method:-

• Crush together coconut, cumin, green chillies and 2-3 curry leaves.
• Heat 1 tabsp oil and add mustard seed, urad dal, chana dal, red chillies.
• Add crushed coconut and mix well.
• Heat for 5-7 minutes till it is dry.
• Take off the flame. It is ready to serve
 


Ingredients:-

Finely chopped cabbage
Grated coconut
Green chillies
Cumin Seed
Mustard seed
Urad dal
Chana dal
Whole red chillies
Salt to taste
Oil




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500 gms
¾ cup
2
¼ t.sp
½ t.sp
½ t.sp
½ t.sp
½ t.sp

Appam Appams are savory rice breads, spongy in the center & flat lace-like texture on the edges. It’s a traditional Syrian Christian dish served with vegetarian or any non-veg stew.


Ingredients:-

Rice
Sugar
Yeast




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300gms
1tsp
½ tsp

 
  Method:-
• Soak rice for 6 hours.
• Grind it by adding a little water into a thick paste.
• Soak the yeast & sugar in ¼ cup water.
• Take 4-5 tabsp of rice paste in a pan. Add 3 cup of water. Mix well & heat on low flame stirring continuously till it becomes thick like porridge.
• Take the ground rice paste cool it & mix with yeast in a blender. Blend everything together.
•Keep the batter in a vessel. Keep it covered for 4-5 hours to ferment.
•Add ½ tsp salt into the mixture & make appams in appam pan,
or in a small non stick pan. Apply oil with a cloth. Pour the batter in the pan & rotate the pan so that the batter spreads evenly. Cover & cook for a few minutes on medium heat. Take the appam out of the pan. Serve hot with curry/stew.
 
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