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Thread: kerala specials

  1. #11
    Join Date
    Jan 2008
    gods own country

    Smile Fish Molee

    Fish Molee


    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

    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

  2. #12
    Join Date
    Sep 2006
    Kerala, India

    Default Christmas Chicken curry


    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


    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


    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.

  3. #13
    Join Date
    Sep 2006
    Kerala, India

    Default Tomato Rasam - Kerala


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


    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
    tbsp. oil


    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.

  4. #14
    Join Date
    Sep 2006
    Kerala, India

    Default Pan Omlet - Parsi recipe

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


    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


    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.

  5. #15
    Join Date
    Sep 2006
    Kerala, India

    Default Gajjar (Carrot) Ki Halwa


    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


    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.

  6. #16
    Join Date
    Sep 2006
    Kerala, India

    Default Sheera or Semolina Pudding



    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


    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.

  7. #17
    Join Date
    Nov 2006

    Default Aresalu

    Aresalu or Sweet Rice from South India


    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


    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.

  8. #18
    Join Date
    Jan 2009


    sams chicken is the best.

  9. #19
    Join Date
    Aug 2009

    Question What to do When Make the First Gold in WoW

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

  10. #20
    Join Date
    Feb 2010

    Default sounds good

    sounds good

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