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  1. #1
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    Default Best Food Gallery

    Kerala Food Photo Gallery


    Fish Fry








    Kappa & Fish Curry


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    Default kerala dishes



    PARIPPUCURRY

    Ingredients :

    1. Lentils (green gram dal) - 1cup
    Water - 3cups
    Turmeric powder - 1/2tsp

    2.Salt - to taste
    Ghee - 2tsp

    Method of Preparation :
    Lightly fry the lentils in a pan. Boil 3cups water and add the washed lentils and turmeric powder. When it boils, lower the flame. When the lentil is cooked well, add salt to taste and ghee. Mix well and remove from fire.



    SAMBAR

    The chief ingredients are dhal and vegetables such as, brinjal, drum-stick, bitter gourd (pavakkai), ladies finger etc. It is a favorite dish in South India.

    Ingredients - Serves 10

    1.Bitter gourd - 1/2
    Brinjal (egg plant) - 1no
    Drum Stick - 1no
    Ladies finger- 4nos
    Red chillies - 4nos (split into2)

    2.Sambar dal (Red gram dal) - 1cup
    Turmeric powder - 1/2tsp
    Curry leaves - 1sprig
    Water- 3cup

    3.Tamarind - size of a golf ball
    Water - 1cup
    Red chilli powder - 1tsp
    Salt - to taste
    Curry leaves - 1sprig
    Asafoetida powder - 1/4tsp
    Grated molasses - 1/4tsp
    Coconut oil - 2tbs
    White gram dal - 1/4tsp
    Fenugreek - 1/4tsp
    Dried chilli - 4nos
    Coconut oil - 1/2tsp

    4. Dried coriander seeds - 2tbs

    5.Coconut oil - 2tsp
    Mustard - 1tsp
    Dried chillies split into 2 - 2nos

    6.Coriander leaves - few

    Method of Preparation :

    Clean the vegetables and slice into long pieces.

    Wash the dal. Boil 3 cups of water and cook dal in it. Add turmeric powder and curry leaves into the dal. Keep it aside.

    Fry the 4th ingredients in 1/2tsp coconut oil. Grind it to a smooth paste and keep aside.

    Mash the tamarind in 1 cup water and strain. Boil the tamarind water with red chilli powder, salt, curry leaves, asafoetida and molasses. When it boils, add 2tbs of coconut oil. Add the vegetables except the ladies finger into it. Cook till done and add the prepared dal into it. Bring to a boil and add the ladies finger and the ground masalas. Remove from fire after boiling.

    Season with mustard seeds and dried chillies. Sprinkle the Sambar with chopped coriander leaves.

    Note : Various vegetables like potato, carrot, radish, tomato etc can also be added to the sambar.


    AVIAL

    This is a semi-dry preparation which is a mixture of all sorts of vegetables.

    Ingredients - Serves 10
    1.Yam sliced thinly into 11/2" length pieces - 1cup
    Cucumber sliced lengthy into 11/2" thick pieces - 1cup
    Snake gourd sliced into 11/2" length pieces - 1cup
    Carrot sliced into into 11/2" length pieces - 1/4cup
    Long runner-beans sliced into 11/2" length pieces - 1/2cup
    Drumstick cut into 2" length pieces - 2nos

    2. Raw bananas sliced into 11/2" length pieces - 1no
    Mango pieces - for sour

    3. Turmeric powder - 1/2tsp
    Salt - to taste

    4. Grated coconut - 1/2quantity
    Green chillies - 5nos
    Cumin seeds - 1/2tsp

    5. Curry leaves - 2sprigs
    Coconut oil - 3tbs

    Method of Preparation :

    Coarsely grind the coconut, green chillies and cumin seeds. Keep it aside.

    Clean the vegetables. Heat 2tbs coconut oil in a thick bottom vessel. Add the vegetables and cook in a low flame. Do not add water. When it is done, add turmeric powder, salt and mix it well. Remove the vegetables from the middle and put sliced bananas and mango pieces and cover it with the other vegetables. When steam comes out, add the coconut paste and stir well. Remove from fire. Mix the remaining coconut oil and curry leaves in the avial.



    KALAN

    It is a preparation of buttermilk with thick gravy. Sliced plantains known as nenthra-kaya and yams (chena) are boiled in water with salt and chillies. Buttermilk mixed with ground coconut pulp is poured in proper time and the preparation is flavored by the addition of mustard, fried in coconut oil.

    Ingredients - Serves 10

    1.Yam sliced into small pieces - 100gm
    Small raw banana - 1no
    Green chillies (slit the edge) - 3nos

    2. Pepper powder - 1tsp
    Water - 1cup
    Turmeric powder - 1/4tsp
    Salt - to taste

    3.Ghee - 1tsp
    Curry leaves - 1sprig

    4.Mashed yogurt (without water) - 1/2litre

    5.Grated coconut - 1/2quantity
    Cumin seeds - 1/2tsp

    6.Fried and powdered
    fenugreek - 1/2tsp

    7.Ghee - 3tsp
    Dried chilli (split into 2) - 2nos
    Mustard - 1tsp

    Method of Preparation:

    Remove the skin of the plantain and slice it into small pieces.

    Grind the coconut and cumin to a smooth paste without adding water. Keep it aside.

    Dissolve the pepper powder in 1/2cup of water and strain it through a clean cloth. Cook the vegetables in this water. Add the turmeric powder and salt. Stir well. When the water dries, add 1tsp ghee. Pour the yogurt and mix well. Lower the flame. When the curd boils and becomes dry and thick, add the grinded coconut mixture and fenugreek powder into it. Stir well. Brings to a boil and remove from fire. Season with mustard, dried chillies and curry leaves.



  4. #4
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    ERISSERY

    It is made of raw plantains and Yams sliced and boiled in water with salt and chillies or pepper added. The pulp of the coconut is ground with a little cumin seed added to it. When the whole thing is properly boiled, a few mustard seeds along with scraped coconut pulp fried in coconut oil, is added in to it to give it flavour. Erissery is also made with pumpkin and red oriental beans, the recipe is given below.

    ERISSERY WITH YAM

    Ingredients :

    Yam cut into small pieces - 60gms
    Big raw banana - 1
    Pepper powder - 1tsp
    Turmeric powder - 1/4tsp
    Water - 1cup
    Salt - to taste
    Grated coconut - 1/2coconut
    Cumin seeds - a pinch
    Ghee - 10gm
    Coconut oil - 1tbs
    Mustard seeds - 1/4tsp

    Method :

    Split the banana lengthwise into 3 pieces. Do not peel the skin. Cut it into small pieces.

    Boil yam and banana with pepper powder, turmeric powder and salt in 1 cup of water. Grind one fourth quantity of grated coconut and cumin seeds together and add to it.

    Grind the remaining coconut and saute in a low flame till brown in colour. Keep it aside.

    Season mustard seeds in ghee. Add the coconut oil, seasoned mustard seeds and the sauted coconut to the vegetable mixture. Mix well.

    ERISSERY WITH PUMPKIN

    Ingredients :

    Ripe Pumpkin sliced into pieces - 2 cups
    Red oriental bean - 1/2 cup
    Oil - 2 dsp
    Squeezed coconut milk - 1 dsp
    Dried chilli - 2 nos
    Mustard - 1 tsp
    Curry leaves - 2 springs
    Water
    Salt to taste

    To be Ground:

    Grated Coconut - 1 cup
    Small onions - 1 or 2 nos
    Garlic - 2 nos
    Cumin - 1/2 tsp
    Turmeric powder - 1/2 tsp
    Green chilli - 2 or 3 nos

    Method:

    Cook pumpkin after adding enough water and salt. Cook red oriental beans separately and mix it along with the pumpkin. Grind the ingredients to be ground coarsely. Add it to the pumpkin, boil for sometime and keep aside. Heat oil in a pan, season mustard, curry leaves and dry chillies and add the thick coconut milk. Pour it to the cooked pumpkin curry & mix well. Tasty erissery is ready to be served.


    KOOTTUCURRY

    In this curry, a miscellaneous variety of vegetables and some Bengal gram are used. The difference between this and 'Aviyal' is that no tamarind is added.

    Ingredients :

    Bengal gram dal - 1/2cup
    Pumpkin, snake gourd, Long runner beans, yam, Cucumber - 1/4kg (all together)
    Inner flesh of drum stick - 1/2cup
    Grated coconut - 1/2cup
    Turmeric powder - 1/4tsp
    Green chillies - 3 (split into 2)
    Salt to taste
    Coconut oil - 1/4cup
    Mustard - 1tsp
    White gram dal - 2dsp
    Dried red chillies - 3 (each sliced into 3)
    Curry leaves - 2sprigs
    Ghee - 1dsp
    Grated coconut - 1/4cup

    Method of Preparation :

    Cook the bengal gram dal with salt and water to a thick gravy.. Clean and cut the vegetables into small pieces. Par boil the vegetables by steaming. Grind 1/2cup grated coconut and mix it with turmeric powder and green chillies.

    Heat oil and season mustard, white gram dal, dried red chillies and curry leaves. Add the ground coconut mixture. Saute for sometime, till the water dries. Add the cooked vegetables, salt and bengal gram dal. Saute well.

    Heat 1dsp ghee and fry the 1/4cup grated coconut in it till golden brown. Add this to the koottucurry and mix well.

    LIME PICKLE

    Ingredients :

    1.Big size ripe lemon - 12nos

    2.Gingelly oil - 2dsp
    3.Mustard - 1/4tsp
    Fenugreek - 1/4tsp
    Vinegar - 2dsp
    Sugar - 1tsp
    4.Green chillies - 18nos (split the end)
    Salt - 2dsp
    Chopped ginger - 1/2dsp
    Garlic flakes - 1dsp
    5. Water - 1/2cup

    Method :

    Steam the lemon. When it is half cooked, wipe out the water from it. Heat some gingelly oil and saut? the lemon in a low flame and allow to cool. Wipe out the excess oil from the lemon. Cut each lemon into 8 pieces. Mix well with 1/4cup of salt and keep aside.

    Season mustard and fenugreek in 2dsp of gingelly oil. Saute the 4th ingredients and add water, vinegar and sugar into it. When it boils, remove from fire and add the lemon pieces. Mix well. Pickle is ready.



  5. #5
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    Default Payasam

    PAYASAM

    There are several varieties of 'payasams'. One is in which rice, wheat or vermicelli is boiled with milk and sweetened with sugar. It goes by the name of 'pal payasam'. Another, is made of boiled rice or dal or wheat, to which is added jaggery and coconut milk. Both are flavoured with spices.

    PALADA PRATHAMAN


    In palada prathaman pieces of flour paste (ada) are boiled in milk and sweetened with sugar. No ghee or spices are added except some cardamoms.

    Ingredients :

    Thick milk - 3litre
    Par boiled rice (dried red rice) - 250gm
    Water to mix flour
    Coconut oil - 1tbs
    Sugar - 2tbs
    Plantain leaf pieces - as required
    Sugar - 625gm
    Cardamom powder (optional)

    Method of Preparation :

    Wash rice and drain the water. Dry grind the rice well. Add enough water to make a semi thick batter. Add 1tbs coconut oil and 1/2tbs sugar in it.

    Clean and wipe the plaintain leaf pieces and pour the batter in a thin layer evenly and roll the leaf pieces tightly. Boil water in a big vessel and steam the flour batter. Take the steam batter from the leaf and cut into small pieces. Wash the pieces and strain.

    Boil milk well and add sugar. Continue boiling till its colour changes to pale pink. Add the ada pieces to it. Boil again and remove from fire.

    Note: 'Ada' is now available in the m
    arket. You can boil 'ada' with milk and sugar and make Palada in no time.


    SEMIYA PAYASAM

    Ingredients :

    Vermicelli - 1 cup
    Cashew nuts - handful
    Raisins - handful
    Water - 3/4cup
    Sugar - a cup
    Saffron - a pinch
    Milk - a cup
    Cardamom - two or three pods

    Method of preparation :

    Heat the ghee and fry the vermicelli till light brown. In the meanwhile, boil the water. Add the vermicelli to the boiling water and cover it. Keep stirring occasionally. Once the vermicelli becomes soft , add the sugar and continue to stir. Put the saffron in the milk and dissolve it, add this milk to the vermicelli. Powder the cardamom and add it to the mixture. Then fry the cashewnuts and almonds in ghee and add these. Mix well and boil for about two minutes. Your payasam is ready and can be served hot or cold.


    WHEAT PAYASAM

    Ingredients:

    Broken Wheat - 250g
    Coconut - 2
    Jaggery - 500g
    Raisins -10g
    Cashew Nuts -10g
    Ghee -3tbs
    Cardamom -5g
    Dry ginger powder-10g
    Cumin Powder-10g

    Method of Preparation:

    Grate the coconut. Add1/2 glass warm water to the grated coconut. Extract the first milk. Extract the second milk by adding 1 1/2 glass warm water. Again repeat the process to extract the third milk.

    Fry broken wheat lightly in one teaspoon ghee. Cook the wheat well in 1 1/2 liters of water.

    When it is done add the third milk and the second milk to the wheat and bring to a boil. when it thickens to a semi solid consistency, add powdered jaggery. Add the first milk, fried nut, raisins, powdered Cardamom, ginger and cumin. Mix well and remove from fire immediately. Serve hot.


    PAL PAYASAM
    Ingredients :
    Milk - 3litres
    Dried red rice - 180gm
    Sugar -700gm

    Method of Preparation :

    Boil the milk. Add sugar and mix well. When it boils again, add the washed rice in it. Simmer in medium flame. Cook till the rice is done. Serve hot.

    PARIPPU PAYASAM

    Ingredients:

    Parippu (Green gram dal) - 250gm
    Sarkara (Jaggery) - 250gm
    Coconut milk - From 2 coconuts
    Ghee - 2 tbs
    Cashew nuts, Raisins - As required for seasoning

    Method of preparation :

    Fry dal till light brown. Clean and boil the fried dal well.
    Heat jaggery with some water and make a thick solution. Take milk from the coconut thrice. Keep the thick milk taken 1st, aside. Add the 2nd and 3rd milk and the jaggery solution to the boiled dal. Simmer on medium flame till thick. Fry the cashewnuts and Raisins in ghee. Add these and the 1st milk to the payasam . Mix well and remove from fire.



    PRATHAMAN

    There are various kinds of Prathamans such as Ada, pazham, parippu and palada prathamans.

    In 'Ada prathaman', rice flour mixed with molasses is formed into a paste, cut into small pieces and boiled in water. To these, coconut milk and molasses are added in proportion. It is then flavored with ghee.

    In 'pazham prathaman', plantain fruits of a special kind known as 'Nentra Pazham' are well boiled in water till the whole water is dried and the whole thing is reduced to a pulp by constant pressing. Then it is tempered with ghee. Coconut milk is added and the thing sweet in itself, is further sweetened with molasses. The kernel of a dried coconut, cut into small slices is boiled in ghee, and added to it.

    The main ingredient used in 'parippu prathaman' is pulse. Many more kinds of prathamans are made of other articles as with Bengal gram, pumpkins etc.




  6. #6
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    OLAN

    Ingredients - Serves 10

    1. Ash gourd - 100gm
    Pumpkin - 100gm
    Green chillies - 4nos (split the edge)
    Red gram dal - 1tbs (soaked in the water for about 6 hours)

    2.Grated coconut - 1/2quantity
    (Squeeze out 1/4cup of the milk from the coconut without adding water. Take one more cup of milk from the coconut)

    3.Salt - to taste

    4.Coconut oil - 1tbs
    Curry leaves - 1sprig

    Method of Preparation :

    Remove the covering of the ash gourd and pumpkin and cut it into small pieces. Cook the vegetables and red gram dal in water. Add enough salt and the green chillies. When it is done, add 1cup coconut milk and boil. When it thickens well, add 1/4cup coconut milk. Bring to a boil and remove from fire. Add 1tbs coconut oil and the curry leaves and mix well.


    THORAN

    Ingredients :

    1.Cabbage, long runner-beans or any other vegetable, cut in to small pieces - 500gm

    2.Coconut oil -2tsp
    Mustard seeds - 1/2tsp
    Black gram - 1tsp
    Dried red Chilly (cut into 2-3 pieces) - 4 no.

    3.Salt - to taste
    Turmeric powder - 1/4tsp
    Red chilly powder - 1/4tsp

    4.Coconut - 1 cup
    Cumin Seeds - 1/4tsp
    Curry leaves -2 sprigs
    Garlic cloves - 2

    Method of Preparation :

    Crush the coconut, cumin seeds, curry leaves and garlic. Put the vegetable in a pan and boil with salt and chillies. Heat the oil in a pan and saut? 2nd ingredients. Add the tumeric and chilly powder, boiled vegetables and crushed ingredients. Mix well and serve hot.


    PULIINJI

    This is a preparation where ginger is the main ingredient.

    Ingredients

    1.inger - 25gm
    Green Chilly - 4nos.

    2.coconut oil - 1tsp
    Dried red chilly 1no. cut in to 4 pieces
    Mustard seeds - 1/2tsp

    3.Tamarind - size of a lemon
    Water -2cups

    4.Turmeric powder - 1/4tsp
    Chilly Powder -1/4tsp
    Asafoetida powder -1/4tsp
    Jaggery (grated) - 25gm
    Curry leaves -1 sprigs
    Fenugreek seeds -1 pinch

    Method of preparation:

    Peal ginger and cut into very small pieces. Cut the green chillies also into small pieces. Heat oil and saut? the 2nd ingredients for a minute. Add ginger and green chilly pieces and fry well and keep it aside. Put tamarind in two cups of water, squeeze well and take the liquid. Keep this liquid on fire adding the 4th ingredients. Boil till the solution becomes thick. Add the fried ginger and chilly pieces, boil once more and remove from fire.



    INJITHAIR

    Ingredients

    Nicely chopped ginger - 4 spoons
    Curd - 6 spoons
    Salt - as required

    Method of preparation

    Mix all the ingredients and stir well. The injithair is ready.



    PINEAPPLE PACHHADY

    Ingredients :

    1.Ripe pineapple cut into 1/2" square pieces - 2cups
    Turmeric powder - 1/2tsp
    Salt - to taste

    2.Grated coconut - 1cup
    Dried red chilli - 1

    3.Coconut oil - 2dsp
    Mustard seeds - 1/2tsp
    Dried red chillies - 3 (cut into 6 pieces)
    Curry leaves - 1sprig

    4.Crushed mustard - 1tsp

    Method of Preparation :

    Boil pineapple, with turmeric and salt in 1/2cup water. Grind coconut with dried chilli to a fine paste.

    Heat the oil and season with mustard seeds. Saute the coconut paste and add the curry leaves and dried red chillies. When it is done, add the boiled pineapple pieces. The gravy should be thick and the cover the pineapple pieces. Add the crushed mustard just before removing the pachhady from fire.


  7. #7
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    Beetroot Pachady

    Beetroot 1 cup
    finely chopped Onion
    chopped Green chilly
    chopped Curry leaves a few
    Mustard 1 teaspoon
    Coconut oil 2 teaspoons
    Coconut 1 cup
    Yogurt 1 cup Salt to taste

    Heat a pan adding the cocunut oil, tampered teaspoon mustard and curry leaves. Add the chopped beetroot, onion and green chilli, and saute very well.

    Then cover and cook for 5 minutes. Add cocunut, teaspoon mustard paste and salt, and saute for one minute.
    Allow to cool.
    Add yogurt and salt to taste. Mix well.




    Ladies finger fry

    This is one of my favorite dishes, from my childhood. It is such a simple dish and so easy to make. Another reason I like it is because it does not have a lot of masalas in it. Enjoy!!


    1 cup chopped into slice tender bhindi/okra/lady's finger
    1/2 medium onion chopped
    3 green chilles minced
    1 garlic clove minced
    3 curry leaves
    1 tbsp oil
    1 tsp mustard seeds
    a pinch hing
    1/4 tsp turmeric
    1/4 tsp pepper pwd
    Heat oil, add mustard seeds, once they splutter add hing, turmeric, and pepper pwd.
    Add onions, green chillies, garlic, and curry leaves.
    Saute till translucent, add bhindi, stir well.
    Cook till on low heat till tender, add salt, and remove from heat after another five minutes.
    Serve with rotis or rice.

  8. #8
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    Thank u Annie

  9. #9
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    thanku..anee thanks again ;)

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