Pineapple Pachadi

Pineapple Pachadi

A very tasty side dish with rice. Popular in Kerala Cuisine !!!

Serves: 2

You will need

1 cup pineapple cubes (135 g)
1 cup water (100 ml)
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/4 teaspoon (or to taste)

For coconut paste:

4 tablespoons (60 g) grated coconut
1 small green chilli
1/2 teaspoon mustard seeds
2 tablespoons water
4 curry leaves

Make a smooth paste of above ingredients with water. Finally add curry leaves and blend again. Keep aside.

For seasoning:

2 teaspoons oil
1/2 teaspoon mustard seeds
1 dried red chilli, broken
4 curry leaves

Method

In a bowl, mix pineapple cubes with salt, turmeric powder and red chilli powder. Cover with a lid and boil on a low to medium heat for 10 - 12 minutes or until the pineapple cubes softens.

Add coconut paste. Mix all the ingredients well. Cook again on a low heat for 5 - 7 minutes. Switch off the heat.

For seasoning:

In a pan, heat oil. Add mustard seeds. When they crackle, add broken red chilli and curry leaves. Saute for 2 minutes or until crisp. Pour the seasoning over Pineapple pachadi and serve with rice.

Tomato - Garlic Rasam / Saaru ( Mangalore Style)

Tomato - Garlic Rasam (Mangalore style)

Homemade Mangalore Rasam Powder

Makes: 70 g

You will need

1 cup (100 g ) coriander seeds
10 dried red chillies
2 tablespoon gram dal (chana dal)
1 teaspoon cumin seeds (jeera)
1/2 teaspoon methi seeds (fenugreek / ulauva)
1 teaspoon hing (asafoetida / kaayam)
3 spring curry leaves (18 leaves)
1 teaspoon oil

Method

Heat oil in an iron kadai / frying pan. Reduce heat to medium and lightly fry hing and fenugreek seeds until light brown and fragrant.

Add coriander seeds, dried red chillies, gram dal, jeera and curry leaves. Fry on a low heat for 10 - 12 minutes or until crisp / well roasted and aromatic.

Transfer these ingredients into a mixer bowl and make a fine powder. Store in an airtight container / dry bottle.

Tomato - Garlic Rasam / Saaru

Serves: 3

You will need

1/2 cup ( 80 g ) tur dal
3 cups ( 300 ml ) water
1/2 teaspoon turmeric powder
1/2 teaspoon oil
Extra 1 cup water

Other ingredients:

2 tomatoes, chopped
10 cloves garlic, chopped
1/2 teaspoon tamarind paste ( or 1/4 cup (30 ml / 3 tablespoons tamarind juice )
3 teaspoon Mangalore Rasam Powder
1/4 teaspoon asafoetida ( hing )
1/2 teaspoon pepper powder
1/4 teaspoon jaggery (optional)
1/2 teaspoon salt ( or to taste )
1 teaspoon lemon juice ( optional )
1 teaspoon chopped coriander leaves ( optional )

Seasoning:

2 teaspoon oil
1 teaspoon mustard seeds
1 spring curry leaves
2 red chillies, broken

Method

Wash and clean tur dal. In a pressure cooker, boil dal with 3 cups water, turmeric powder and oil ( reduce the heat to medium after 2 nd whistle and pressure cook for 20 minutes or till done and soft ). Allow to cool naturally.

Open the lid. Strain the dal stock / water through a strainer ( you can use 1/2 cup leftover cooked dal for dal fry or other dal based dishes ) and mix with extra 1 cup water.

In a bowl, mix dal stock with extra 1 cup water, tamarind paste / juice, chopped tomatoes, garlic, Mangalore Rasam powder, asafoetida, jaggery (optional), pepper powder and salt to taste. Cover with a lid and cook on a medium heat for 20 minutes or till done / fragrant / tomatoes well blended with spices / softens.

Seasoning:

In a small pan, heat 2 teaspoon oil. Add mustard seeds. When they begin to pop, add curry leaves and broken red chillies. Pour this seasoning over tomato - garlic rasam and serve hot with rice. Add lemon juice ( optional - it will enhance the taste ) and chopped coriander leaves when serving.

Rice Rotis

Rice Rotis

Makes: 6

You will need

1 cup (200 g) rice flour
2 cups water
1/2 teaspoon salt
1/4 teaspoon oil
3 greased plastic sheets or banana leaves (2 small sheets and 1 big)

3 teaspoons oil

For coconut mixture:

3 tablespoons grated coconut
1 green chilli, finely chopped
6 curry leaves, finely chopped
2 tablespoons chopped onions

Mix all the coconut mixture ingredients together and keep aside.

Method

In a bowl, mix water with salt and 1/4 teaspoon oil and boil. Switch off the heat.

Add rice flour and mix well or until it form a smooth mixture.

Add coconut mixture and stir continuously for 5 - 7 minutes or until rice rice mixture well combined with coconut, green chillies .... and form a soft ball.

Divide the rice - coconut dough into 6 equal lemon sized balls.

Keep each rice ball in between two greased plastic sheets (15 x 15 cm) / banana leaves. Press gently and spread it by palm to make the shape of a small roti (5 - inch in diameter). Make perfect round shape with the help of a sharp inverted lid.

Arrange these rice rotis on another big plastic sheet.

Heat a tawa / frying pan. Reduce heat to medium and place the roti on it and cook for 1 - 2 minutes.

Flip the other side and cook for about another 2 minutes. Apply oil very lightly.

Serve with coconut chutney / veg or non - vegetarian dishes of your choice.

Spicy Baingan Curry (A side dish with Biryani - Tamil Nadu Style)

Spicy Brinjal / Baingan Curry (A side dish with Biryanis - Tamil Nadu Style)

Serves: 4 - 5

You will need

2 tablespoons oil (2 - 5 tablespoons / 30 ml to 75 ml)
15 small onions / sambar onions, finely sliced
30 g ginger - garlic paste (2 tablespoons)
3/4 teaspoon red chilli powder
1 1/4 teaspoons coriander powder
1/2 teaspoon jeera powder (cumin seed)
1/2 teaspoon turmeric powder
1 tomato, finely chopped
1/2 teaspoon tamarind paste or 3 teaspoons tamarind juice
170 g brinjal / kathirikka / baingan ( 2- 3 brinjals, pick tender), cut into 4 pieces
100 ml water (1 cup)
3/4 teaspoon salt (or to taste)
1 teaspoon chopped coriander leaves

Method

Dilute red chilli powder, turmeric powder, coriander powder and jeera powder in 2 tablespoons water and keep aside (spice powder mix).

Heat oil in a pan. Add sliced small onions and fry till golden color and fragrant on a low to medium heat.

Add ginger - garlic paste and stir well or until the raw smell goes.

Add diluted spice powder mix. Saute well for 2 - 3 minutes or until the water dries up.

Add finely chopped tomato and tamarind paste / juice. Mix well.

Add brinjal pieces, salt to taste and water (if using more oil (75 ml), do not add water and cook until oil floats on the top).

Cover with a tight lid and cook on a low to medium heat for 15 - 20 minutes or until the gravy thickens and all the spices well mixed with baingan.

Sprinkle chopped coriander leaves. Serve as a side dish with Biryanis (also goes well with Rotis / Rice !!!).

Homemade Mangalore Rasam Powder

Homemade Mangalore Rasam Powder

Makes: 70 g

You will need

1 cup (100 g ) coriander seeds
10 dried red chillies
2 tablespoon gram dal (chana dal)
1 teaspoon cumin seeds (jeera)
1/2 teaspoon methi seeds (fenugreek / ulauva)
1 teaspoon hing (asafoetida / kaayam)
3 spring curry leaves (18 leaves)
1 teaspoon oil

Method

Heat oil in an iron kadai / frying pan. Reduce heat to medium and lightly fry hing and fenugreek seeds until light brown and fragrant.

Add coriander seeds, dried red chillies, gram dal, jeera and curry leaves. Fry on a low heat for 10 - 12 minutes or until crisp / well roasted and aromatic.

Transfer these ingredients into a mixer bowl and make a fine powder. Store in an airtight container / dry bottle.

Irish Soda Bread

Irish Soda Bread

Makes : 1 round loaf

You will need

1 cup (200 g) all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon cooking soda (baking soda)
1 pinch salt
1 teaspoon sugar
1 tablespoons raisins or sultanas
1 teaspoon butter
40 - 50 ml butter milk

Method

Sieve flour, baking powder, cooking soda and salt. Sieve twice.

Mix sieved flour with sugar, butter, raisins or sultanas and make a soft dough with butter milk. Knead again make a soft round dough.

With a sharp knife, cut a 1/4 inch deep "X" across the top of the bread.

Preheat oven (OTG) at 220 * C or 425 *F (hot).

Keep the round dough on a well - greased baking tray and bake in the centre of the oven for about 20 - 25 minutes, or until golden color. Cool on a wire rack. Best combination is with butter.

Spring Onion & Tomato Puree Fried Rice

Spring Onion & Tomato Puree Rice

A less spicy, tasty & nutritious rice !!!!!

Serves: 1 - 2

You will need

1 tablespoon oil
3 cloves
3 cardamoms
1 cinnamon stick
1 bunch spring onions (5 nos)
2 tablespoons (30 ml) tomato puree
1/2 teaspoon pepper powder
1/2 teaspoon salt (or to taste)
1 1/4 cup cooked and cooled rice (250 g - A standard measuring cup of 200 ml capacity)

Method

Wash and clean spring onions. Chop finely and keep aside.

Heat oil in a frying pan. Reduce heat to medium and fry cardamoms, cloves and cinnamon stick for 2 minutes.

Add chopped spring onion and fry until golden color.

Add tomato puree and pepper powder. Mix well until well blended with spring onions.

Add cooked and cooled rice and salt to taste. Stir all the ingredients well. Cover with a lid and cook on a low to medium heat for 10 minutes or until each rice grain well coated with tomato puree and other ingredients.

Serve hot with Pickle / Pappad / Pringles ... (Other fantastic combination is with Gobi Manchurian and Chilli chicken !!! )

Chana Batata

Chana Batata

Chick peas and potato - a wonderful combination to serve with Rotis !!! A less spicy dish in North Indian Cuisine.

Serves: 3

Ingredients

For chana:

1 cup (100 ml) chana (kabuli chana / chick peas) Indian standard measuring cup of 100 ml / 4 oz capacity

1/2 teaspoon turmeric powder

1/2 teaspoon salt

3 cups water

For batata (potato):

2 potatoes (wash and cut into cubes, boil separately)

For seasoning:

2 teaspoon oil

1/4 teaspoon fenugreek seeds (methi seeds)

1/2 teaspoon cumin seeds (jeera)

2 green chillies, chopped fine

2 teaspoon gram flour (besan)

1/2 teaspoon tamarind paste or 3 teaspoon tamarind juice

For garnishing:

1 teaspoon chopped coriander leaves

1 teaspoon mint leaves

2 teaspoon finely chopped onion

1 pinch red chilli powder

Lemon wedges (optional)

Method

For chana:

Wash and clean chana. Soak in 3 cups water for 6 hours or overnight. Add turmeric powder, salt and pressure cook for 30 minutes or until done and softens (reduce the heat after 3 rd whistle and cook for 20 minutes on a medium heat). Allow the cooker to cooker to cool naturally. Reserve chana stock.

For seasoning:

Heat oil in a frying pan / kadai. Add fenugreek seeds, cumin seeds and chopped green chilli. Saute for 2 - 3 minutes. Add gram flour (besan) and stir on a low heat for 1 minute (adding gram flour will make the gravy creamy in consistency).

Add boiled chana along with the stock and stir well. Add tamarind paste / juice, boiled potatoes and salt to taste. Cover with a lid and cook on a low to medium heat for 10 - 12 minutes or until the gravy thickens.

Garnish with chopped coriander leaves, mint leaves, chopped onion, red chilli powder (optional) and lemon wedges. Serve hot with Rotis or a plain evening snack.

Naadan Egg Curry (Kerala Mutta Curry - with coconut milk)

Naadan Egg Curry (Kerala mutta curry - with coconut milk)

A tasty egg curry, goes well with Appam / Idiyappam / Pulao / Ghee Rice...

Makes: 2

You will need

1 tablespoon oil
Extra 1 teaspoon oil
1 onion, finely sliced or
4 cloves garlic, finely sliced
1- inch piece ginger, finely sliced
1 spring curry leaves
1/2 teaspoon red chilli powder (3/4 teaspoon for more spicy)
1/4 teaspoon turmeric powder
2 boiled eggs
75 ml thick coconut milk
1/4 teaspoon garam masala powder (optional)

Method

Heat 1 tablespoon oil in a pan. Reduce heat to medium and shallow fry boiled egg till light brown on a low heat. Stir continuously. There is a color change will appear on boiled egg. Keep aside.

Add extra 1 teaspoon oil and heat on a medium heat.

Add sliced onion and fry till golden color.

Add sliced garlic, ginger and curry leaves. Saute well for 3 - 4 minutes or until lightly crisp.

Add turmeric powder and red chilli powder. Saute on a low heat until the raw smell goes.

Add coconut milk and salt o taste. Cover with a lid and cook on a low heat for 10 minutes or until the gravy thickens.

Add shallow fried boiled eggs and cook again for 5 minutes.

Sprinkle garam masala powder if required. Serve with Appam / Idiyappam / pualo / Ghee Rice...

Eggless Tawa Naan

Tawa Naan (without coriander leaves)

Eggless Tawa Naan - Naan is a delicious leavened bread associate with the tandoori dishes of Northern India.

Makes : 6

Ingredients

1 1/2 cups (Indian standard measuring cup of 200 ml / 8 oz capacity ) plain flour ( maida )

4 tablespoon (60 ml) warm milk

1 teaspoon dry yeast
2 tablespoon (30 ml) warm water
1 teaspoon sugar ( for yeast )

1/2 teaspoon salt

2 tablespoon curd / yogurt

1 teaspoon sugar ( for dough )

6 teaspoon chopped coriander leaves (optional)

Butter for applying ( optional )

A piece of advice at the start itself (this is the lesson learnt from my many disasters) – If the yeast is not fermenting as described / also shown in the picture – never go any further. The flour won’t rise. Get a new pack of yeast and start all over again.

Method

Mix 1 teaspoon sugar with 30 ml warm water. Add 1 teaspoon yeast and keep aside for 25 minutes (cover, keep in warm place, until the yeast is completely dissolved ).

Sift flour and salt into a large bowl; add yeast mixture, sugar and curd. Make a soft and elastic dough with warm milk (3- 4 tablespoon).

Place the dough in an airtight / Tupperware container for about 4 hours or until the dough is doubled in size (or keep it in a deep steel bowl. Cover with a wet towel over it. Wet towel and dough should not touch each other).

Divide the dough into six equal portions. Roll them into balls and flatten each ball with a rolling pin to give a round chapati like shape. Then stretch on one side to form oval shaped naan ( or you can make round shape ). Spread 1 teaspoon chopped coriander leaves and press lightly.

Heat an iron tawa ( heavy based frying pan ) until hot. Reduce heat to medium and cook naan on both sides, ( one naan at a time ) until done ( change in the color / light brown / golden spots / nice aroma ). Apply butter and serve hot with Paneer Butter Masala / Mughlai / Tandoori dishes....

Meen Pollichathu

Meen Pollichathu

Meen Pollichathu is a dish which became popular in the recent past and all restaurants in Kerala worth its name promote this dish. There are different ways of preparing this - some add coconut milk and thick onion paste to this preparation. Also some prepare this after shallow frying the fish. To fully enjoy the dish, it should be prepared and consumed fresh - and directly from the banana leaf wrapping.

Advantage of this preparation is that the fish is not directly fried in oil. Hence it is low on calories and is very healthy. But if one adds coconut milk, or coconut paste during preparation, then the dish will be rich in calories.

If Karimeen (Pearl spot) is available at stores near you, give a try.Whole Karimeen will give best result.This recipe is relatively easy to prepare.

Makes: 3

You will need

Fish pieces
Marinade ingredients
Banana leaf (cut banana leaf into 15 x15 square pieces - 3 pieces required )
Cotton thread or vazhanaaru
2 teaspoon oil

For the fish:

3 big fish pieces (200 g) or 1 whole fish

Wash and clean fish pieces. Drain out water completely. Wipe each pieces with a kitchen towel. Keep aside.

For the marinade:

3/4 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1/4 teaspoon pepper powder
1 tablespoon lime juice
5 shallots / chuvannulli
2 tablespoons (30 g) thick ginger - garlic paste (add shallots along with ginger and garlic when making ginger - garlic paste)
3/4 teaspoon salt (or to taste)

Mix all the ingredients well. Do not add extra water. Apply the paste evenly on both sides of the fish pieces.

Method

Slightly smoke the leaf over flame, so that it will be flexible to be wrapped. Wrap the fish in banana leaf and tie it with the vazhanaaru / cotton tread.

Heat oil in a pan / meen chatty and place the wrapped fish in it. Cover with a tight lid and cook for around 15 minutes, turn it over and cook for another 15 minutes or until done / fragrant. A colour change will also be visible on the banana leaf wrapping indicating that the dish is done. Remove leaf and serve hot with rice.

Fish Molee / Meen Molee

Fish Molee / Meen Molee

Fish cooked in coconut milk with lightly seasoned onions, ginger, garlic and green chillies. Goes well with Appam / Rice in Kerala Cuisine. A very tasty and less spicy dish !!!

Serves: 3 - 4

You will need

For fish:

Whole Karimeen (pearl spot) or Pomfret (aavoli) will give best result.

or

300 g fish pieces (nemmeen or any good quality fish)
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1/2 teaspoon salt

Wash and clean fish pieces. Wipe each fish pieces with a kitchen towel. Mix red chilli powder, turmeric powder and salt. Marinate fish pieces with red chilli powder, turmeric powder and salt mix. Keep aside for half an hour.

For coconut milk:

100 g fresh grated coconut required for 50 ml thick milk and 150 ml thin milk.

You should select coconut which are just mature (the more maturity, the less milk will it yield). Scrape coconut. Grind in a mixer for a couple of minutes with 30 ml water. Tie this ground mixture of coconut scraping in a clean cotton cloth and squeeze this to take the milk out. This milk taken out first time is the thick coconut milk (50 ml)and keep it aside in a cool place (the milk will spoil on heating). Once the coconut scrapping is fully squeezed, the resultant scrapping which is dry, is then immersed in 75 ml of luke-warm water for 5 min. Repeat the process to extract thin milk (150 ml). The thin milk is used for initial cooking.

Once the cooking is done with thin milk, take the dish off the stove and then only pour the thick milk and should not heat any more.

Other ingredients

1 tablespoon oil
10 shallots / chuvannulli, finely sliced (or 1 onion, finely sliced)
1 - inch ginger, finely sliced
10 cloves garlic, finely sliced
4 green chillies, slit lengthwise
1 spring curry leaves
150 ml thin coconut milk
50 ml thick coconut milk
1/2 teaspoon salt (or to taste)

Method

Heat oil in a pan. Add sliced onions / shallots and fry light pink in color.

Add sliced ginger, garlic, curry leaves and slit green chillies. Saute on a low to medium heat for 3 - 4 minutes.

Add marinated fish pieces, thin coconut milk and salt to taste. Do not add extra water. Cover with a lid and cook on a low to medium heat for 10 - 12 minutes or until the fish pieces softens and gravy thickens and fragrant. Switch off the heat. Keep aside to cool for 15 minutes.

Finally add thick coconut milk and stir gently. Serve with Appam / Idiyappam / Rice / Ghee Rice .....

Nan Khatai

Nan Khatai

A very delicious biscuit !!!! Rich in taste and high in calories too !!!!

Please use same measuring cup to measure maida, ghee and sugar.

Makes: 12

You will need

1 cup (100 g) maida (all purpose flour)
3/4 cup powdered sugar
3/4 cup ghee
1/4 teaspoon cardamom powder
1 teaspoon butter

Method

In a bowl, mix maida, ghee, powdered sugar and cardamom powder.

Knead it well for some time or until smooth dough. Do not add water / milk while making the dough.

Keep the dough in an airtight container for half an hour.

Preheat oven to 350 * F or 175 * C.

Grease baking tray with 1 teaspoon butter.

Knead the dough again and make small balls, flatten them slightly and arrange on a greased baking tray. Leave enough space between each biscuits and bake for 15 - 20 minutes or until there is a slight color change.

Keep aside to cool and store in an airtight container.

Gujarati Style Khichdi

Gujarati Style Khichdi

Serves: 3

Please use same measuring cup to measure dal, rice and water.

You will need

1 cup rice (100g)
1 cup moong dal / split yellow gram(100 g)
1 teaspoon ghee
1/2 teaspoon jeera (cumin seeds)
1 green chilli (dark green color)
1/2 - inch ginger, finely chopped
6 peppercorns
1 stick cinnamon
1/4 teaspoon asafoetida (hing)
1/4 teaspoon turmeric powder
1/2 teaspoon salt (or to taste)
5 cups hot water

Method

Wash and soak the moong dal and rice together for 15 minutes. Drain out water.

In a large pan, heat 1 teaspoon ghee. Add cumin seeds and fry till fragrant.

Add chopped green chilli, ginger, cinnamon, peppercorns, asafoetida and turmeric powder. Saute well on a low to medium heat for 2 - 3 minutes or until crisp.

Add drained rice and dal. Mix well.

Add boiled water (5 cups) to the rice - dal - seasoning mixture. Add salt to taste.

Cover with a lid and cook on a low heat for about 25 minutes or till the khichdi is slightly mushy.

Serve hot with ghee (Please remove chopped green chillies when serving).

Kerala Syrian Christian Style Mutton / Lamb Fry (Mutton Ularthiyathu)

Kerala Syrian Christian Style Mutton / lamb Fry (Mutton Ularthiyathu)

A delicious mutton fry, goes well with Appam, Kerala Parotta, Rice, ....

Serves: 2

You will need

For mutton:

Wash and clean meat pieces well. Drain out water thoroughly.

For the marinade:

250 g mutton (lamb) pieces or instead of mutton, one can use beef
2 tablespoons (30 g) ginger - garlic paste
1 teaspoon red chilli powder
2 teaspoon coriander powder
1/2 teaspoon pepper powder
1/2 teaspoon turmeric powder
1/2 teaspoon salt
1 teaspoon vinegar

Mix mutton pieces with all the marinade ingredients and keep aside for 1 hour.

In a pressure cooker, mix the marinated mutton pieces with 1 cup water (100 ml) and pressure cook for 35 minutes or until softens (reduce the heat after 3 rd whistle and cook on a low to medium heat for 25 minutes). Allow the cooker to cool naturally. Open the cooker (You may get half cup mutton stock. Reserve mutton stock / chaaru for another tasty dish). Carefully remove cooked mutton pieces.

For Ularthu / Seasoning:

For thengakothu:

2 tablespoon coconut bits (1/4 - inch thin bits)
1/2 teaspoon salt
1/4 teaspoon turmeric powder
1 teaspoon oil

Mix coconut bits / thengakothu with turmeric powder and salt and keep aside for half hour. Heat oil in a pan and shallow fry marinated coconut bits until golden color, crisp and fragrant. Maintain low to medium heat.

Other ingredients

1 tablespoon oil
1 big onion, finely sliced or 8 shallots (chuvannulli / small onion)
1 green chilli, slit lengthwise
1 spring curry leaves

Method

Heat oil in a pan. Add sliced onions / shallots and fry till golden brown and crisp.

Add curry leaves and slit green chilli. Saute well for 2 - 3 minutes. Add shallow fried coconut bits / thengakothu and stir well.

Add cooked mutton pieces, adjust salt to taste, sprinkle 1/4 teaspoon pepper powder if required. Mix all the ingredients well. Cover with a lid and cook on a low heat for 10 - 12 minutes or until dries up / onions well blended with mutton pieces. Open the lid and stir well on a low heat for 5 - 7 minutes. Serve with Appam, Parotta, Rice ....

For gravy dish:

Serves : 2 small size serving bowl (50 ml)

2 teaspoon oil
2 tablespoon sliced onions
3 curry leaves
2 tablespoon extra water (30 ml)

Method

Heat oil in a pan. Add sliced onions and fry till golden color. Add curry leaves and saute well for 2 minutes. Add reserved mutton stock / chaaru and extra 30 ml water. Cover with a lid and cook on a low heat for 10 minutes or until the gravy thickens / golden brown in color and fragrant. This gravy is an excellent combination with Appam / Parotta ...

Naadan Chicken Curry

Naadan Chicken Curry

A very tasty and less spicy chicken curry, made of coconut milk. A special dish in Kerala cuisine !!!

Serves: 3

You will need

1 tablespoon oil
2 onions, finely sliced (or 15 shallots / chuvannulli, finely sliced)
3 green chillies (medium size), slit lengthwise
1 - inch piece ginger, finely sliced
8 cloves garlic, finely sliced
1 spring curry leaves
1/2 teaspoon red chilli powder
1 teaspoon coriander powder
1/4 teaspoon turmeric powder
3/4 teaspoon salt (or to taste)
500 g chicken, cut into medium size pieces
100 ml thin coconut milk
50 ml thick coconut milk

Method

For coconut milk:

100 g grated coconut required for 50 ml thick milk and 100 ml thin milk.

You should select coconut which are just mature (the more maturity, the less milk will it yield). Scrape coconut. Grind in a mixer for a couple of minutes with 25 ml water. Tie this ground mixture of coconut scraping in a clean cotton cloth and squeeze this to take the milk out. This milk taken out first time is the thick coconut milk and keep it aside in a cool place (the milk will spoil on heating). Once the coconut scrapping is fully squeezed, the resultant scrapping which is dry, is then immersed in 75 ml of luke-warm water for 5 min. Repeat the process to extract thin milk. The thin milk is used for initial cooking.

Once the cooking is done with thin milk, take the dish off the stove and then only pour the thick milk and should not heat any more.

For chicken curry:

Wash and clean chicken pieces. Drain out water thoroughly.

Dilute red chilli powder, turmeric powder and coriander powder in 1 tablespoon water and keep aside (spice powder mix).

Heat oil in a pan. Add finely sliced onions or shallots and fry till golden color and crisp on a medium heat.

Add slit green chilli, sliced ginger, garlic and curry leaves. Saute on a low to medium heat for 5 - 7 minutes.

Add diluted spice powder mix and stir on a low to medium heat for 3 - 4 minutes or until the raw smell disappears.

Add chicken pieces, 100 ml thin coconut milk and salt to taste. Mix all the ingredients well.

Cover with a lid and cook on a low to medium heat for 30 - 40 minutes or until the chicken pieces softens and gravy thickens. Switch off the heat.

Finally add 50 ml thick coconut milk and mix well. Serve as a main curry with Appam / Ghee rice (Neichoru) / Pulao / Idiyappam / Kerala Parotta / Brown bread ....

Kappa Puzhukku

Kappa Puzhukku

A tasty dish made of boiled and mashed tapioca (kappa), thick coconut paste and seasoning. A popular dish in Kerala cuisine, goes well with Kanji / Rice / Chapati/ Appam / Brown bread ...

Kappa ( Tapioca ) is a tubular , rich in carbohydrate omnipresent in Kerala.

If fresh, a cut section of Kappa will look moist and fully white. A bluish tinge or dryness indicate that the Kappa is old and hence not fresh ( won’t cook well ).

Cut fresh Kappa to required size after skinning and removing the vein at the centre. Wash and clean well (till get a clear water).

Take diced Kappa in a vessel. Add water- so that all the pieces are fully immersed. Add 1/2 teaspoon salt. Boil till done. Drain out water.

Alternately pressure cook on high heat for 3 whistles. Allow the cooker to cool naturally. Drain out water.

Most important : Drain off this water. Don’t use it for any other purpose.

Serves: 3

For Kappa (Tapioca):

400 g boiled and roughly mashed tapioca , not very smooth (cook tapioca according to the instructions shown above).

For coconut paste:

75 g grated coconut
3/4 teaspoon red chilli powder
1/2 teaspoon turmeric powder
2 tablespoon water

Make a smooth paste of above ingredients with 2 tablespoon water.

For puzhukku:

In a pan / bowl, mix boiled and roughly mashed tapioca pieces, coconut paste and salt to taste. Sprinkle very little water (not more than 2 tablespoon). Cover with a lid and cook on a low heat for 10 - 12 minutes. Stir occasionally. Cook until tapioca pieces well mixed with coconut paste and thickens. Switch off the heat.

For seasoning:

1 tablespoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon jeera (cumin seeds)
5 shallots / chuvannulli, finely sliced (2 tablespoons)
4 cloves garlic, finely chopped
1 spring curry leaves

Method

Heat oil in a pan. Add mustard seeds. When they crackle, add jeera and saute for 1 minute. Add finely sliced shallots, chopped garlic and curry leaves. Fry on a low heat for 10 minutes or until golden color and crisp. Pour the seasoning over kappa puzhukku and mix well gently. Serve with kanji / rice / appam / brown bread ....

Ayala Varuthathu (Fried Mackerel)

Ayala Varuthathu (Fried Mackerel)
( No food color used )

Makes: 4
Serves: 2 -3

You will need

4 medium size ayala fish / Mackerel
100 ml oil for frying

For the marinade:

1 tablespoon lemon juice or 1 tablespoon vinegar
2 teaspoon red chilli powder (or 1 1/2 teaspoon)
1/2 teaspoon pepper powder
1/2 teaspoon turmeric powder
1 teaspoon salt to taste

Mix all the ingredients well and keep aside this thick paste.

Method

Wash and clean fish. Add 1 teaspoon salt ( or kalluppu ) and wash well (till you get a clear water). Drain out water completely and wipe each piece with a kitchen towel.

Marinate fish pieces with above ingredients (do not add extra water) and keep aside for half an hour. Apply the marinade evenly.

In a frying pan, heat 100 ml oil. Reduce heat to medium and deep fry fish pieces ( 2 at a time or 4 - depends upon the diameter of the frying pan ) in batches till golden brown and crisp on both sides.

Serve with Rice ( choru ), Fish curry, Vegetable side dishes...

How to extract Coconut Milk ?

How to extract Coconut Milk?

Coconut milk is an essential ingredient in some of the South Indian - especially Kerala cuisine and also some of the Asian cuisine (including Malaysian / Sri Lankan) for Laksa, Chicken korma etc. While several options are available to obtain milk, like getting coconut milk off the shelf or mixing coconut powder in water etc; I always prefer homemade coconut milk - the reason being better quality and taste when prepared at home. The homemade coconut milk is superior in both taste and quality (we’re not sure what the manufacturers add to preserve coconut milk. Unlike bovine milk, coconut milk cannot be pasteurized). Here’s the detailed description of how to extract coconut milk.

250 g grated coconut required for 150 ml thick milk and 250 ml thin milk.

You should select coconut which are just mature (the more maturity, the less milk will it yield). Scrape coconut. Grind in a mixer for a couple of minutes with 75 ml water. Tie this ground mixture of coconut scraping in a clean cotton cloth and squeeze this to take the milk out. This milk taken out first time is the thick coconut milk and keep it aside in a cool place (the milk will spoil on heating). Once the coconut scrapping is fully squeezed, the resultant scrapping which is dry, is then immersed in 150 ml of luke-warm water for 5 min. Repeat the process to extract thin milk. The thin milk is used for initial cooking.

Once the cooking is done with thin milk, take the dish off the stove and then only pour the thick milk and should not heat any more.

Ada Prathaman (with jaggery)

Ada Prathaman

A very tasty sweet, made of rice ada, jaggery, thin and thick coconut milk.

Serves: 6 - 8 dessert cups

Suggestion - Highly recommending for homemade coconut milk

You will need

For ada preparation:

150 g rice ada (available @ all leading supermarkets and Indian stores. Popular brands are Nirapara, Double Horse, NS, Athulya...)
1 litre hot water

For coconut milk:

125 ml thick coconut milk (250 g grated coconut required for coconut milk)
250 ml thin coconut milk

Other ingredients

1 tablespoon ghee
150 - 180 g melted and sieved jaggery
1/4 teaspoon cardamom powder

Method

For ada:

Wash rice ada with plain water and drain out water. Boil 1 litre water and keep rice ada in hot water for half an hour. Cover with a lid. Wash the soaked ada with cold water for 2 - 3 times. Drain out water thoroughly (quantity of the ada will double after soaking).

Heat ghee in a wide pan. Add rice ada and fry for 5 minutes on a low to medium heat until the water dries up.

Add 250 ml thin coconut milk and cook on a low to medium heat for 15 minutes or until coconut milk slightly thickens.

At this point, add melted and sieved jaggery (150 - 180 ml). Stir well continuously on a low to medium heat for 25 minutes or until rice adas well combined with jaggery and coconut milk and thickens and also there is a reduction in quantity. Do not stir on high heat. Maintain low to medium heat.

Switch off the heat and keep aside to cool for 15 minutes. Finally add thick coconut milk (125 ml) and mix well. Sprinkle 1/4 teaspoon cardamom powder. Serve warm or cold.

Nirapara Cornflour Puttu

Nirapara Cornflour Puttu

Makes: 1 puttu
Serves: 2

You will need

1 cup ( 225 g ) cornflour
1/2 teaspoon salt
1/4 cup water (45 ml water)
1/4 cup grated coconut ( you can reduce the quantity of grated coconut )
Puttu maker

Method

Take a big flat bowl. Add 1 cup cornflour and salt. Sprinkle water and mix it with fingers. Mix it slowly so that it won't roll into small balls.

Break any cornflour balls which forms during mixing. Spray water little by little. ( Please note that to mix a cup of cornflour, one may not need more than 1/4 th of a cup of water / 45 ml).



After mixing flour; the mixture should be just wet or moistened mixture (un- like chapatti dough or batter for dosa). Cornflour should not be dry but wet enough for steaming . Keep aside for 15 minutes.

Fill this cornflour mixture in Puttu maker / gadget for making puttu. This puttu maker / gadget will essentially have a sieve at the bottom. Place a 5 mm layer of grated coconut at the bottom.

The filling should be in such a way that a 5 mm thick layer of grated coconut should be layered every 3 – 4 inch thickness of cornflour mixture; while filling. Top it with liberal layer of coconut scraping.

Steam it on the pressure cooker on medium heat for 5-8 minutes till a consistent stream of steam emanates from the top of puttu maker. Push the puttu from the puttu maker with the help of a thin rod. Serve hot with Kadala curry/ Pappadam / Payaru / Bananas ....

Important while filling: Do not apply pressure on the filling. The filling should be packed loosely inside the puttumaker. Else the puttu will come out like a missile (there will be a pressure built up beneath it and steam will not pass through it) and will end up as a big disaster.