kerala specials

[Friendz]

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

[Friendz]

Parippu Vada


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.

[Friendz]

Fish Molee

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

[Perfection]

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.

[Perfection]

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.

[Perfection]

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.

[Perfection]

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.