kerala specials

[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.

[Perfection]

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.

[smitha]

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.

[phnalves]

sams chicken is the best.