kerala specials

Pazham Pori
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http://lh3.ggpht.com/___cX-IeBKOs/SF...azham+pori.JPGPazham Pori also called Ethakkappam (Plantain Fritters), is a very popular snack in Kerala made using ripe plantains. ( This is what Keralites call Nenthrappazham/Kerala banana)

This has been one of my all time favorites. It is very simple to prepare yet so very tasty.

Here’s how it is made.

Ingredients:
3 ripe plantains (Halve each plantain and make 3-4 slices from each half)

Oil for deep frying. ( I prefer Coconut Oil for this)

For the batter:
1 cup all-purpose flour
½ cup rice flour
Sugar (add depending on sweetness of the plantain)
½ tsp baking soda
A pinch or two of cardamom powder or turmeric powder and little cumin seeds (jeera)
Salt to taste
Mix everything in water to form a thick batter that coats each slice really well.

Method:
Heat the oil for frying.

Drop about three to four pieces of batter-coated plantain into hot oil, one at a time. Proceed to fry the rest in four or five batches.( If you put in too many pieces at a time, it decreases the temperature of the oil & it takes longer to fry & the plantains will absorb more oil than they normally would)

Fry till golden brown. (This should take less than a minute if the oil is at the correct temperature)

Drain off the excess oil on paper towels.

Pappad Thoren
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Ingredients
1. Fried Pappads- 8, 2. Oil-2 dsp, 3. Mustard seeds- ¼ tsp, 4, Black gram dhal-1 tsp, 5. Big onion (chopped)- 1, 6. Green chillies (chopped)- 2, 7. Grated coconut-½ cup

Method
1. Heat oil and fry mustard and black gram dhal.
2. Add chopped onions and green chillies and saute.
3. Add grated coconut and stir till the water is absorbed.
4. Add the crumbed fried pappads and mix.

Kerala Special Kozhi Curry
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Ingredients

1.One whole chicken ,cleaned and cut in to curry sized pieces.
2.Coriander leaves [malli illa]- 1whole bunch chopped.
3.onions-4 sliced.
4.garlic- 6 cloves sliced.
5.ginger-1big piece finely chopped.
6.lime- 1/2 a piece.
7.coconut-1 fresh grated.
8.oil & salt to taste.

Grind together to a smooth paste:
12 red chillies, 1&1/2 tbspn of poppy seed
2 tbspn of coriander seeds,
1/2 tspn of cumin seeds [jeera],1/2 tspn of turmeric powder or whole turmeric 1 -inch piece, 1 tspn of garam masala [optional] & 6 nos of cashew nuts.


Method of Preparation
1.Soak the grated coconut in 1/4 cup of hot water and extract thick milk.
2.Then add1 glass of hot waterand extract the thin milk [2nd milk]. you can use the
mixer and remove the thin milk.
3.Add 1/2 cup of hot water and extract the 3rd milk. Grind and extract.
4.Heat oil and fry the onions ginger, garlic, and coriander leaves.
5.Add the ground masala and fry for few minutes till the raw smell evaporates.
6.Now put the chicken pieces and fry ,cook over a low flame till the chicken is well browned ,stir in the 3rd milk and cook. keep adding the 2nd milk simmer for a while.
[As chicken cooks fast be careful while adding the coconut milk, if you find the water is more in the curry don't add any more of coconut milk, and keep the lid open and evaporate the water.]
7.After the chicken is cooked, remove from fire. Let there be enough gravy.
8.Finally add lime juice and the first extracted coconut milk. [Never boil after the thick
coconut milk is added]
9.Serve hot with parotta or rice.
Do let me know how the curry turned out to be.

Kappa Vilayichathu
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Ingredients
1.Tapioca chips 750 gm.,2. Scraped coconut 1 cup, 3.Nescafe 7 level teaspoons, 4. Sugar 500 gm, 5.Ghee 1 tabelspoon, 6.Water 1 ½ cups.

How to prepare
1.The Nescafe is dissolved in ½ cup hot water and kept aside.2.The sugar is dissolved in the remaining water and heated, and before it reaches the syrup form, the Nescafe is added along with the scraped coconut and heated till all the water is gone.3.When the mix reaches the required consistency, the ghee is added.4.To this the tapioca chips are added and mixed well till the Nescafe mix covers the chips. Once this is done, it is taken off the fire. (While mixing make sure the tapioca chips do not break).5.This may now be cooled, ready for us

Olathirachi (Beef Fry)

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This is one of the traditional beef curry known as olathirachi. You can be sure of having some, on any important occasion of Keralite Christian community. Prepared with fresh beef it is a sure treat with rice or chapati / roti.
Sl.No Ingredients Quantity PreCooking Preparation
1 Beef 1 Kg Cut into small cubes
2 Onions / Shell onions 2 to 3 cups Cut into thin slices
3 Ginger 1/2 cup Cut into juliennes
4 Garlic 1/2 cup Cut into juliennes
5 Curry leaves 2 stalks Cleaned
6 Salt To taste
7 Coconut 1 cup Cut into thin rectangular pieces
8 Green Chillies 4 or 5 Sliced lengthwise
9 Vinegar 3 teaspoons Optional
10 Red Chilli powder 2 teaspoons
11 Turmeric powder 1/4 teaspoon
12 Coriander powder 1 1/2 tspn
13 Garam masala 2 teaspoon
14 Oil 3 tablespoon
15 Tomato paste 2 teaspoons Optional
Preparation
Cut the beef into small cubes, and clean thoroughly.
Cut the onions, ginger, garlic, and coconut. Coconut should be cut into around 1 cm long, thin pieces.
Heat oil in a heavy bottomed vessel, and fry coconut, onions, ginger, and garlic. Fry till onions, and coconut pieces turn light brown. Add a stalk of curry leaves.
Add a little oil to fry the masala. When the oil is heated, add the turmeric powder, chilli powder, coriander powder, and the garam masala, and fry.
If you are not using vinegar, add tomato paste.
Add the cleaned beef and water enough to cook.
You can cook this mixture in a pressure cooker when in a hurry. Remove when almost cooked.
In a wide based vessel, put the cooked curry, add a stalk of curry leaves, and cook at a medium heat.
Cook till the water content is evaporated, and the curry becomes dry.
Serve with hot rice or chapattis.
This dish could be stored for some days, just heat it in a little oil, when served.

Appam and Prawn Masala
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Ingredients
1. Prawns 200 gm, 2. Lobster as needed, 3. Chilly powder ½ dessert spoonTurmeric powder ¼ dessert spoon, Salt to taste, 4. Onions (big) 200 gm, Ginger one small piece, Garlic four flakes,Green chillies three,5. Tomatoes (finely chopped) one,6. Coconut oil 20 ml, 7. Mustard ¼ teaspoon 8. Coriander powder ½ dessert spoon,9. Garam masala powder a pinch

Method
1. Clean the small prawns well and chop finely.2. Clean the big prawns well. Make a paste with one pinch of turmeric powder, ¼ dessert spoon chilly powder and salt, apply well on the prawns an keep aside for a while. Now fry on a tava till crisp on both sides.3. Finely chop ingredients No.4. Heat coconut oil well, add mustard seeds and when it splutters, add the chopped ingredients and saute well.4. When the onions turn brown, add the remaining masala powders, saute then add the tomatoes, salt and mix well.5. When the oil appears at the sides, add a little water and the chopped prawns and mix well. When the prawns are cooked and the water dries up, remove from fire.

Appam
1. Raw rice one k. g.2. Sugar 100 gm3. Salt a little4. Coconut water 50 ml (two days old)

Method
1. Soak the rice for two hours, wash well and grind. When the grinding is three fourths completed, remove 80.gm of the batter and keep aside. Grind the remaining rice to a fine batter.2. To one and a half cup of boiled water, add the little batter kept aside, stir carefully so that no lumps are formed keep on fire and when it thickens, remove from fire. 3. When it cools well, add this and the coconut water and keep aside for six hours to ferment. Add salt and sugar to the fermented batter.4. Take one ladle of the batter, pour into the appam ‘chatti’ or vessel, and cook. Now add one teaspoon of prawn masala, and one teaspoon of the grilled prawns, close with lid and cook again till done.

Mouth watering meat preprations


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Kerala Meat Fry
1. Beef (cut into small pieces) -1 kg, 2. Coriander Powder (roasted) -2 dessert spoons, Chilly Powder (roasted) 2 tsp. , Turmeric Powder - ½ tsp., Pepper Powder- ½ tsp., Garlic-3 flakes, Small onions-2, Ginger-(small piece) Cumin (Jeera)- a pinch. Clove- 2, Cinnamon- a small piece , 3. Vinegar -1 dessert spoon, Salt- to taste, Ginger (1 long sliced) -1 tsp. , 4. Garlic (long sliced) 1 dessert spoon, Potato-2 (each cut into 8 pieces), 5. Coconut Oil- 1 cup, Mustard -1 teaspoon, Big onion (long sliced)- ½ cup

Method
Grind well together ingredients under (2) add this along with no (3) ingredients, to the meat and keep closed to boil with a little water. When it is almost done, add the garlic and potatoes. When the meat is done, and the gravy coats the pieces, remove the cooker from the fire. Heat oil in a pan, add the mustard and when it splutters add the onions and saute. Add the meat mixture to this and stir well.

Chicken pepper fry
1. Chicken -1 kg. (Cut into big pieces ), 2. Curd (not too sour) - 2 dessert spoons, 3. Coriander powder-2 spoons, Ginger paste and garlic paste) - 2 teaspoons each, Pepper powder- 1 teaspoon, Salt-to taste, 4. Oil -1/2 cup, 5. Soyabean sauce-2 dessert spoons.

Method
Grind ingredients (3) well, add to curd, apply well on the chicken pieces and marinate for two hours. Later keep to boil, till all the water evaporates. Heat oil in a pan, add mustard, when it splutters add the pepper powder and fry well. Add the soyabean sauce and when done, add the boiled chicken and saute well. The masala must coat the pieces well.

Mutton Fry
1. Mutton -1 kg. (Cut into big pieces after removing the skin) , 2. Chilly powder -2 dessert spoons, Small onions-16, Garlic- 8 flakes, Ginger-1 small piece, Salt- to taste, 3. Cumin (jeera) roasted - 1 dessert spoon, 4. Rice Flour-2 dessert spoons.

Method
Grind ingredients (2) along with (3), well into a paste form and apply on the pieces. In a flat, heavy bottomed pan, add coconut oil, and when hot, add the coconut oil, and the mutton pieces little at a time, fry well and remove. Strain the oil and keep aside the residue as well. Add two dessert spoons of that oil in a pan and fry the rice flour. Add the strained residue to it and mix well. Now add the fried mutton pieces and mix well. Serve hot with salad.

Avial
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Ingredients:
Drumstick-1
Carrot-2
Beans-4 to 5 nos
Potato-2 nos
Snake guard-100gms
Brinjal-4 to 5 nos
Yellow pumpin-small piece
Turmeric powder-1/4 tsp

For grinding:
Coconut-1
Jeera/cummin seeds-2 tsp
Green chillies-3 to 4 nos
Ginger-small piece

For seasoning:
Curry leaves-a bunch
Coconut oil-2 tsp

Salt to taste

Method:
1.Cut the vegetables into long broad pieces.
2.Add required (one glass)water,turmeric powder and salt and pressure cook it for 2 to 3 whistle.
3.Grind the ingredients given to a smooth paste.
4.After the vegatable is cooked add the ground paste to it.
5.Stir well and after it starts to boil simmer and leave for 1 or 2 minutes and remove from fire.
6.Now season curry leaves in coconut oil and add it to the cooked vegetables.
Now avial is ready to serve.
Note:
After adding the ground paste to the vegatable and once it starts to boil,remove from the fire after one or two minutes otherwise,the avial will become watery.

It is good to be taken with dosa,chapati,puri ,adai and rice and also very easy to prepare.

Potato Thoran
Potato 5 medium sized
Onion 2 cut into small pieces
Green chilli 3 cut length wise
Coconut ½ piece (grated)
Oil 3 table spoon
Mustard ½ teaspoon
Curry leaves One sprig
Salt to taste
Preparation :
Cut potato into very small pieces and mix it with onion, green chilli, grated coconut, salt and keep it for 30 seconds.
Heat oil in a pan, splutter mustard, add curry leaves and now put the mixture into it and mix well. Cover it and cook it in a very low flame for 6 to 10 minutes. When it is cooked stir well again for 2 minutes and remove it from the flame.
TIP :
Potato should be cut into very thin small pieces for faster cooking

Parippu Vada
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Ingredients
2 cups toor dahl
1 cup masoor dahl
Mince the following:
Curry Leaves
Onions
Ginger
Green Chillies
Preparation
Wash and soak dahls separately for four hours. Then DRAIN the dahls in a colandar for 1 hour. There should be hardly any water left on the dahl. If the dahl is too wet the vada will break apart. Pat the dahl dry with a paper towel. With a food processor, the grinding will be easy. Grind the dahls separately and make a paste. In the last portion of your grinding (if you have a food processor) add the onions, ginger and curry leaves so they become minced further. Combine the ground dahls. Add asoefetida powder and salt and powdered red pepper for taste. Shape into patties and deep fry.

Fish Molee
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Ingredients

01. 1/2 kg fish fillets, cut into pieces
02. 2 cup refined vegetable oil
03. 1 cup onion, sliced
04. 1 tsp garlic, crushed
05. 1 tsp ginger, crushed
06. 6 green chillies, half slit
07. 1 tsp peppercorns, crushed
08. A few curry leaves
09. 2 cups thin coconut milk
10. Salt to taste
11. 1 big tomato, cut into four
12. 1 cup thick coconut milk

Method
01. Clean fish well in salted water.
02. Heat oil in a pan. Saute onion, garlic, ginger, chillies, peppercorns and curry leaves.
03. Add thin coconut milk and stir to a simmering point. Add fish pieces and salt. Cook the fish over low heat with the lid on until the gravy thickens.
04. Stir in tomato and thick coconut milk. Continue to cook over low heat for a few minutes, taking care to see that the curry does not curdle.
05. Remove from heat and serve hot.

To serve 6

Ingredients

Chicken- 1 kg (wash & cut into pieces)
Fresh green peas or green and red bell pepper- 1/4 cup
Carrot- 1 (cut into thin strips)
Small baby potatoes- 7 boiled and peeled
Onions- 2 (chopped)
Grated ginger- 1.5 inch piece
Garlic- 6 cloves (chopped)
Green chilies- 3
Coconut milk- 1 1/2 cups

Spices

Cinnamon- 1 piece
Bay leaves- 2
Cloves- 2
Black peppercorns- 1 tsp.
Turmeric powder- 1/2 tsp.
Garam masala powder- 1/4 tsp.
Mustard seeds- 1/2 tsp.

Ghee- 2 tablespoons
Oil- 2 tablespoons
A bunch of curry leaves (optional)
Salt to taste


Method

1. Grind the ginger, peppercorns, turmeric powder, onions and green chilies to make a coarse paste.
2. Heat oil and ghee in a large pan and add mustard seeds. When it pops add cinnamon, bay leaves & cloves. When it turns brown add garlic and curry leaves.
3. After a few seconds add the onion, ginger and chili paste. Fry for a couple of minutes. Then add the chicken pieces and fry. Add potatoes, carrots, garam masala and salt.
4. Cover the pan and cook for 5 minutes.
5. Then pour the coconut milk and add the green peas. Cover and cook until the chicken is fully cooked.

Health tips : Remove the skin of the Chicken to avoid Cholestrol.

Ingredients

Serves: 4
250 g tomatoes, diced
1 onion, chopped

Spices

4 cloves garlic, crushed
4 green chilies, chopped
1 tsp. tamarind pulp
1 tbsp. jaggery
1 tsp. mustard seeds
10 curry leaves (optional)
1 red chili, broken into two
1 tsp. coriander seeds – roasted & powdered
1 tsp. cumin seeds + 2 tsp. peppercorns – roasted & powdered
½ tbsp. oil

Method

1. Boil the tomatoes, chilies and garlic in 4 cups of water.
2. Add the ground spices, jaggery and tamarind pulp and simmer for 15 minutes.
3. Heat the oil. Add mustard seeds until they splutter. Add the curry leaves, red chili, asafetida powder and onion and fry for a minute.
4. Pour it over the tomatoes. Heat and serve the 'rasam' garnished with chopped cilantro/corriander leaves.

Ingredients:
Serves: 2
1 cup diced potato
2 tablespoons ghee or oil
4 eggs
Salt to taste

Spices

1/4 teaspoon black pepper
1/2 teaspoon ground cumin
2 tablespoons finely chopped fresh cilantro/coriander leaves
1 small onion, finely chopped
2 fresh red or green chilies, seeded and chopped

Method

Parboil potato in lightly salted boiling water for a minute or two, drain well in colander.

Heat ghee or oil in a frying pan and fry the potato until lightly browned. Lift out on slotted spoon and set aside. Separate eggs and beat the whites until frothy, then beat in the yolks, salt, pepper and cumin. Fold in coriander, onion and chilies. Golden brown on bottom, turn omelet over and cook until brown on other side. Serve hot with chapatis or bread.

Ingredients

0.5 kg Carrots peeled and thinly grated and sauteed in ghee
Half and Half 1 pint
Sugar to taste sugar
4 Cardamom pods ground
Raisins handful
Cashew nuts handful
Ghee

Method

1. Add a little ghee to a frying pan and heat to coat the pan. Roast cashew nuts until golden brown and add the raisins to the pan for a few seconds. Remove the cashews and raisins and keep aside.

2. Add the carrots to the pan and saute the carrots. Add Half and Half, and heat for about an hour. Add cardamom and starting with medium heat, stirring, and lowering the heat after the mixture starts boiling. Heat until almost dry.

3. Add sugar, mix, and continue to cook until the carrot halwa is semi dry.

4. Remove from stove and add cashews and raisins.

Sheera

Ingredients

1 cup semolina (or cream of wheat)
1/4 cup sugar or more to taste
1/2 cup ghee (clarified butter)
3 cups water
1/2 tsp. cardamom powder, chopped nuts (like cashewnuts and almonds) and raisins

Method

Heat ghee (clarified butter) in a pan on medium level till it is hot. Add semolina. Stir well and fry on low heat for 7 minutes or till the semolina is lightly roasted. Keep aside mix the sugar, cardamom and water in a vessel. Bring to boil and keep on medium / low heat uncovered for 2 minute stirring periodically.

Now add water mixture and stir well. Bring to boil and turn heat on low immediately. Keep on low heat, stirring periodically (after every minute), till the mixture is dry. Sprinkle chopped nuts and raisins. Serve with a dollop of ice-cream.

Aresalu or Sweet Rice from South India

Ingredients

2 cups Rice (Soak rice for 24 hours and then dry it on a flat plate with the rice evenly spread in a single layer, then dry roasted and finely powdered)

2 cups Brown sugar (Jaggery or Bellam)
Poppy seeds
Oil to fry

Method

Mix 2 cups of water and 2 cups of Brown sugar and then boiled to a level where it is neither too sticky nor too diluted (THEEGA PAAKAM should be fine). Now with the syrup still on the stove set to low flame, add rice powder slowly to this syrup by mixing it evenly till it becomes a paste. Set this paste aside and shape into small round balls the size of a lemon and patted in the poppy seeds container and pressed flatly. Fry this in oil or ghee until brown. Drain on a paper towel.

sams chicken is the best.

*****link edited******

sounds good
6

Food Court

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looking goood

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Ingredients

1. Pearl spots (medium sized) - 2 nos 2. Onion -1/4 kg, Ginger -1 piece, Garlic -15 flakes, Green chillies - 4 nos, 3. Tomato (chopped) – 4 nos 4. Chilly powder- 1 ½ big spoon 5. Turmeric powder -1/4 small spoon 6. Pepper powder- 1/2 small spoon 7. Cumin seed -1/4 small spoon, Vinegar - 2 big spoons, Salt- as required, Coconut oil- 4 big spoons 8. Cinnamon - 2 small pieces

Preparation

Clean the fish and make gashes on both sides. Chop the second set of ingredients into small pieces. The fourth set of ingredients should be then made into a paste by adding vinegar. Place an appropriate vessel on fire and pour coconut oil into it. Add cinnamon to it. After a few seconds, remove the cinnamon from oil. Add the second set of ingredients to this oil and stir well. When the onion becomes golden brown in color, add the paste. When it all gets blended well in slow fire, add tomato pieces. Add two cups of water to this mix and let it boil. Once it boils, add salt and remaining vinegar. Stir well and ten put the fish to it. The fish should be allowed to remain in it till the curry thickens. The cooked fish together with the masala should be wrapped in plantain leaf and tied with the plantain strings. Bake the fish in a hot pan.