Thenga Chammanthi (Dry roasted coconut chutney)

Thenga Chammanthi (Dry roasted coconut chutney)

A tasty chutney, goes well with rice. Delicious preparation in Kerala cuisine !!!

Serves: 4

You will need

1 tablespoon oil
1 teaspoon urad dal
1 spring curry leaves
4 dried red chillies (medium size)
1 onion, finely chopped
45 g grated coconut (3 tablespoons)
1/2 teaspoon thick tamarind paste
1/2 teaspoon salt (or to taste)
1 tablespoon water

Method

In a pan, heat oil. Add urad dal and fry on a low to medium heat till golden color.

Add curry leaves and dried red chillies. Fry until crisp.

Add chopped onion and fry till golden color and crisp.

Add grated coconut and dry roast (stir continuously) till golden color (approximately 10 - 12 minutes on a low to medium heat).

Transfer the chammanthi / chutney ingredients into a mixer bowl and mix with salt, tamarind paste and 1 tablespoon water. Make a thick and smooth paste. Serve as a side dish with Rice / Idli / Dosa.

Kerala Banana Chips / Kele Baluk

Kerala Banana Chips / Kele Baluk

Celebrate Onam festival with homemade banana chips !!!!!

Kerala chips are ubiquitous in every town in South India, and bigger towns in North India. Due to their crispness and sweet / salty taste, they are also very addictive and those who have tasted them once will never forget the taste.

In Kerala, they are inevitable part of every celebration, and all time favorite snack; which is savored equally by kids as well as the elders. It also Tops the Onam essentials.

While these are available at the neighborhood shops, or even in branded, vacuum packed bags in supermarkets; these can also be prepared at home in smaller quantities, with a unique home made taste also ensuring quality (especially, quality of cooking oil).

You will need

3 raw bananas (Kerala bananas / nenthrakkay / ethakkay)
1 teaspoon turmeric powder
1 teaspoon salt
3 tablespoons water
500 ml oil for frying

Method

Dilute turmeric powder and salt in water and keep aside with a teaspoon ready.

Wash banana and wipe with a kitchen towel. Cut off both tips of banana to lightly expose the flesh. Make 3 to 4 surgical – vertical incisions on each bananas with a sharp knife without damaging the inner core and gently peel off the skin ( useful tip: this skin of raw banana is used in Konkani cuisine to make dishes like Kele sali upkari, Gassi and Elichikari). Once the skin is peeled off, immerse the core of banana in fresh / clean water ( else the core may blacken due to oxidation in contact with air).

Once all the bananas are peeled, take out one core at a time, wipe off water with kitchen towel or paper napkin and slice into thin chips of desired thickness using a sharp knife or chip slicer ( careful when using sharp objects). Fry banana chips in batches ( as per convenience depending upon the size of pan).

Heat oil in a pan. Sprinkle one batch of raw chips in such a way that each chips lands in oil one at a time without sticking to one another (be aware of potential for oil splashing while doing this. Keep safe distance). Using slotted ladle or spoon, gently stir separating the chips from sticking. At this point, add a teaspoon (adjust this quantity as per the batch size of chips and how salty one wants the chips to be) of turmeric – salt water mix. Adjust heat to medium – high (too low heat may result in soft chips, and too high will burn / blacken the chips). Keep frying chips occasionally stirring; till golden color and crisp.

Drain off the chips from oil, keep in kitchen paper to absorb extra oil. Allow to cool down to room temperature. Store in an airtight container.

Paneer Butter Masala

Paneer Butter Masala

(Lightly seasoned paneer dish enriched with butter and cream. An all - time favorite dish in Indian cuisine)

Serves: 3
Time required: 30 minutes

Ingredients

1 tablespoon butter
1 onion, finely sliced
2 tablespoons (30 g) cashew nuts
1 tablespoon ginger - garlic paste
2 tablespoons tomato puree
1/2 teaspoon Kashmiri red chilli powder
1/4 teaspoon garam masala powder
200 ml water (1 cup)
1/2 teaspoon salt
200 g paneer (cottage cheese), cut into desired shape & size
1 tablespoon (15 ml) fresh cream (or to taste)
1 teaspoon coriander leaves, chopped

Method

Grind cashew nuts in a mixer to a fine powder.

Melt butter in a non stick pan and fry sliced onions till golden color and crisp.

Add the cashew nut powder and fry till golden color on a very low heat. Stir continuously.

Add ginger - garlic paste and saute on a low heat for 2 - 3 minutes or until the raw smell disappears.

Maintain low heat. Add tomato puree, chilli powder, salt and garam masala powder. Stir well for 2 minutes.

Add 200 ml (1 cup) water. Simmer for 10 minutes and cook till the gravy thickens.

Add paneer pieces and cook for 8 -10 minutes or until paneer softens / gravy thickens. Switch off the heat.

Add fresh cream, mix well.

Sprinkle chopped coriander leaves . Serve with any Indian bread of your choice (Best combination is with Naan / Butter Naan / Garlic Naan).

Consume immediately (or if kept for a long time it may become hard and less tasty)

Kele sali ani Moogu galnu Elichikeri

Kele sali ani Moogu galnu Elichikeri

(A tasty main curry, made of thinly sliced raw banana peel (Kerala Banana / nenthramkkay / ethakkay), green gram, coconut paste & seasoning. Goes well with Rice in Konkani cuisine of Cochin GSB).

Serves: 3

You will need

100 g ( 1 cup) green gram (moogu)
200 ml (2 cups) water
1/2 teaspoon salt
100 g raw banana peel (Kerala banana / nenthrakkay / ethakkay), gently peel off outer thin layer (dark green) and cut into 3/4 - inch thin slices
1 kudampuli (or 1/2 teaspoon thick tamarind paste or 2 tablespoons tamarind juice)
Extra 1/2 cup water (50 ml)

For Coconut paste:

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

Make a smooth and thick paste of above ingredients with water.

Method

Wash and soak moong / green gram in 2 cups water for 5 hours or overnight.

Separately pressure cook moong along with 2 cups water and 1/2 teaspoon salt for 2 whistles on high heat. Allow the cooker to cool naturally. One can also cook directly moong along with kele sali (raw banana peel). But I’m not sure about the exact cooking time of moong. It may take 35 - 50 minutes and kele sali won’t take that much time for cooking - this may lead to a mismatch of

these ingredients.

In a wide bowl, mix cooked moong, kele sali slices, adjust salt to taste and 1 kudampuli / darbyasole / tamarind paste / juice. Adjust the consistency with 1/2 cup water. It should be of pouring consistency. Cover with a lid and cook on low to medium heat for 15 minutes or until kele sali softens.

Add coconut paste and mix well and cook on a low heat for 8 - 10 minutes (Do not add extra water).

For Seasoning:

2 teaspoon oil
1 teaspoon mustard seeds
1/2 teaspoon jeera ( cumin seeds )
1 spring dark green curry leaves

Method

Heat oil in a frying pan. Add mustard seeds. When they splutter, add jeera and curry leaves. Saute for 2 - 3 minutes until fragrant. Pour the seasoning over Elichikeri and mix well. Serve with rice.

Onion Pakoda Curry

Onion Pakoda Curry

Makes: 10 -12
Serves: 3

Ingredients

For onion pakodas :

2 onions (medium size), thinly sliced
1 1/4 ( 125 g ) cup gram flour ( besan / kadala maavu / chone pitti ) )
1 teaspoon rice flour
1 teaspoon red chilli powder
1/4 teaspoon turmeric powder
3 pinches asafoetida ( hing )
1/2 teaspoon salt ( or to taste )
1/2 cup (40 - 50 ml ) water for mixing
200 ml oil for frying ( 1 - inch from the base of the kadai )

Tip - One can also add 1 cup mixed vegetables (like grated carrot, thinly sliced cabbage and onion slices, spinach for pakodas.

Method

For pakodas:

In a bowl, mix all the ingredients (except oil ) together and keep aside for 15 - 30 minutes. Batter should be thick in consistency. Avoid adding more water.

Heat oil in a kadai. Reduce heat to medium and drop teaspoons ( use small spoons which shape like ice cream scoop to get evenly round shape ) of the pakoda batter ( 6 - 7 onion pakodas at a time ) and fry till golden color on both the sides.

Drain and place on kitchen towel to absorb excess oil.

Other ingredients

1 tablespoon oil
1 teaspoon mustard seeds
1 onion (small size), finely chopped
1 spring curry leaves
3/4 teaspoon red chilli powder
1 tablespoon ginger - garlic paste
1 tomato, finely chopped (or 1 tablespoon tomato puree)
75 ml thick coconut milk (75 - 100 ml)
1/2 teaspoon salt (or to taste)
1/2 teaspoon garam masala powder
2 teaspoon chopped coriander leaves

Final preparation:

Break deep fried onion pakodas into small pieces and keep aside.

Heat oil in a wide frying pan. Add mustard seeds. When they crackle, add chopped onion and fry till golden color and crisp.

Add curry leaves. Fry for 2 minutes. Add red chilli powder and stir well for 2 - 3 minutes.

Add ginger - garlic paste. Stir continuously on a low to medium heat for 2 - 3 minutes or until the raw smell disappears.

Add chopped tomato / tomato puree and mix well.

Add thick coconut milk, garam masala powder and salt to taste. Cover with a lid and cook on low to medium heat for 10 minutes or until the gravy slightly thickens and creamy.

At this point, add pakoda pieces and mix well. Cook again on a low to medium heat for 5 - 8 minutes or until thickens / pakoda pieces well coated with tomato - coconut milk gravy.

Sprinkle chopped coriander leaves. Serve hot with Dosa / Idli / Rice / Rotis.

Vellarikka Pachadi

Vellarikka Pachadi

A tasty side dish with rice in Kerala Cuisine !!! Creamy too !!!!

Serves : 3

You will need

200 g vellarikka / yellow color cucumber (peel off the skin, remove seeds, wash and cut into cubes - net weight 160 g)
100 ml (1 cup ) water
1 green chilli, slit lengthwise
1/2 teaspoon salt

For coconut paste:

50 g (3 tablespoon) grated coconut
1 green chilli
1/2 teaspoon cumin seeds
2 tablespoon water
1/2 teaspoon mustard seeds

Make a smooth paste of above ingredients with water (except mustard seeds. Add mustard seeds finally) in a mixer. Keep aside.

Other ingredients

100 ml thick curd, blend well

For seasoning:

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

Method

In a bowl, mix 100 ml water with cucumber pieces, slit green chilli and salt. Cover with a lid and cook on a low to medium heat for 10 - 12 minutes or until 3/4 done and softens.

Add coconut paste, mix well (do not add extra water) and cook on a very low heat for 5 minutes. Switch off the heat. Keep aside to cool for 20 minutes.

Finally add thick blended curd (thick and blended curd will make a creamy pachadi). Stir gently.

For seasoning:

Heat oil in a pan. Add mustard seeds. When they crackle, add curry leaves and broken red chilli. Stir well for 2 - 3 minutes or until crisp. Pour the seasoning over creamy vellarikka pachadi.

Serve as a side dish with rice.

Coorg Koli Curry (A spicy chicken curry)

Coorg Koli Curry
( A spicy chicken curry )

Serves: 4 - 6
Time required: 45 minutes

Ingredients

1 kg chicken, cleaned, washed and cut into pieces
1 1/2 teaspoon salt
1/2 teaspoon turmeric powder
30 g (2 tablespoons) coriander seeds
1 tablespoon poppy seeds
3 cm ginger, crushed
10 flakes garlic, crushed
1 tablespoon (3 teaspoons) chilli powder
1 teaspoon cumin ( jeera ) seeds
10 cloves, ground to a paste
5 cm cinnamon
2 tablespoon oil
100 g onions, sliced
1 teaspoon thick tamarind paste
75 g (5 tablespoon) coconut, ground to a paste

Method

Clean and cut the chicken into 12 pieces. Wash and keep aside. Sprinkle salt and turmeric powder over the chicken and mix well.

Dry roast the coriander seeds till they turn golden brown in a kadai. Add poppy seeds to the roasting coriander.

Add the roughly crushed ginger and garlic to the coriander seeds. Toss for a minute. Remove from fire, with all the remaining spices. Make a fine paste of masalas.

Heat oil in a kadai. Saute onion till light brown. Add the ground masala paste to the hot oil. Stir well.

Add the marinated chicken and cook for 10 minutes, stirring frequently. Add tamarind paste. Cook the chicken till done, sprinkling water as and when required.

Stir in the coconut paste to form a thickened gravy. Check the seasoning. Remove from heat and serve hot with rice/ nullu puttu (string hoppers).

Khandvi

Khandvi

A popular Gujarati Snack !!!

Makes: 2 thalis

Ingredients

1 cup ( 100 ml ) curd (dahi )
2 cups ( 200 ml ) water
1 cup ( 100 ml ) gram flour ( besan )
1/4 teaspoon turmeric powder
½ teaspoon ginger paste
½ teaspoon green chilli paste
2 teaspoon oil
4 – 5 teaspoon grated coconut
1 tablespoon chopped coriander leaves
A pinch asafoetida
¾ teaspoon mustard seeds
1 spring curry leaves

Method

1, Mix curd and water together ( or you can blend in a mixer ) Add gram flour , salt , ginger paste , turmeric powder and green chilli paste. Put the mixture in a heavy- bottomed pan and keep boiling on a very low heat till the mixture starts sticking ( just like thick porridge ). Approximate time will be 7 - 10 minutes.

2, Pour 2 ladle ( or 1/4 cup ) of the mixture on a greased plate evenly ( make very thin layer ) and let it cool.

3, When cool , cut into 2 ‘’ / 4 ‘’ pieces. Now roll them carefully . Sprinkle coriander leaves and coconut.

4, Heat oil in a frying pan. Add mustard seeds. When they start splutter add curry leaves and asfoetida. Pour this seasoning over khandvi. Serve cold.

Tips :

Keep 2 greased thalis ready.

Stir batter ( besan - butter milk ) continuously for 7 - 10 minutes.

You can find a reduction in the quantity and thickness.

Batter should leaves from the sides of the pan and about to stick. Now you can remove the pan from the heat and spread 1/4 cup batter on greased thalis ( inverted greased thalis).

Kerala Parippu Curry

Kerala Parippu Curry

A very popular traditional dish in Kerala. This is a must have during social events like marriages, festivals etc ... Excellent combo with rice and ghee (made of dry roasted & cooked moong dal, & coconut paste)

Serves: 3

You will need


Green gram dal (Moong dal), washed -1 cup (100 g )

Water -2 1/2 cups ( 300 ml )
Cooking oil- 1/2 teaspoon

Turmeric powder - 2 pinches (or 1/4 teaspoon)

Salt - 3/4 teaspoon ( or to taste )

Ghee - 2 -3 teaspoons

For Coconut Paste:


Fresh Coconut, grated - 1 cup ( 75 g )

Green chillies - 1 big or 2 small

Jeera (cumin seeds) -1 teaspoon

Turmeric powder - 1 pinch

Water - 3 tablespoon

Make a smooth and thick paste of coconut in a mixer with water.


Method


Wash dal. Drain out water. Spread it over a kitchen towel for drying.

Roast the dal in an iron kadai on a low to medium heat till light golden color, while stirring constantly. Remove from heat.


Place the dal in a pressure cooker with 2 1/2 cups of water. Add half teaspoon cooking oil and turmeric powder. Reduce the heat to low after 2 nd whistle and cook for 10 minutes. Allow the cooker to cool naturally.

Add the coconut paste into the dal (do not add extra water), salt to taste, mix well and boil on a low heat for 10 minutes. Parippu curry should be medium thick in consistency (not like normal North Indian Dal).

Serve with rice. Sprinkle 1 teaspoon ghee when serving.

Kaalan

Kaalan

A very popular traditional dish in Kerala. This is a must have during social events like marriages, festivals etc ... Excellent combo with rice.

Serves: 2 - 3

You will need

1 raw banana (big size)
175 ml water
3 green chillies
1/2 teaspoon salt
75 g grated coconut
1/2 teaspoon jeera (cumin seeds)
2 pinches turmeric powder
200 ml thick curd / yogurt

(If one need a creamy Kaalan, try this method -Tie 250 ml curd in a clean muslin cloth tightly. Hang it for draining water ( liquid from curd ) for 2 hours. You will get thick curd and kaalan will be creamy)

For seasoning:

2 teaspoon oil
1 teaspoon mustard seeds
1/2 teaspoon methi (fenugreek seeds)
1 spring dark green curry leaves
2 dried red chillies, broken

Method

Make a paste of grated coconut with jeera and turmeric powder. Add 1 - 2 tablespoon water when making the paste. It should be thick and smooth in consistency. Keep aside.

Wash and clean banana. Peel off the skin and cut into 1/2 - inch cubes. In a wide pan, boil banana cubes in water with salt and green chilli.

When the banana cubes are 3/4 th done, add coconut paste. Do not add extra water. Mix well and cook on a low heat for 8 - 10 minutes. Switch off the heat. Keep aside to cool for 15 - 20 minutes.

Finally add normal curd or thick curd. Mix well.

For seasoning:

In a pan, heat oil. Add mustard seeds. When they crackle, add methi, curry leaves and broken red chillies. Saute on a low heat for 3 - 4 minutes or until crisp. Pour the seasoning over kaalan and serve with rice.

Palada

Palada

A very popular traditional dessert in Kerala. This is a must have during social events like marriages, festivals etc ... and tops the desserts list in Onam Menu. This is not a quick fix dessert but a slow and time consuming one and needs a lot of patience. But as the old adage goes “ the extremely satisfying end result justifies the means’’. During olden days, the ada itself was prepared at homes and was a few day’s effort. Now ready to cook ada’s are available in different size and shapes – from branded to unbranded ones. Also famous is the jaggery variety of ada payasam popularly known as ada prathaman– which uses coconut milk and jaggery instead of milk and sugar.

Makes: 4 -6 dessert cups
Time required: 1 hour + 20 minutes

You will need

60 g rice ada
2 cups (400 ml) water
1 litre milk (do not dilute with water)
125 g sugar (110 g - 125 g or 3/4 th measure in a standard measuring cup of 200 ml / 8 oz)

Method

Boil water in a wide bowl and cook rice ada for 15 minutes on a low to medium heat or until done and soft. Once done, drain the water and wash ada in cold water while separating the petals, to remove the starch from the surface of ada which will otherwise make it sticky and lumpy.

Mix boiled ada with milk and cook on a medium heat for half an hour. Stir continuously (carefully, to prevent adas from breaking into smaller pieces). Always maintain low to medium heat.

Add 160 g -175 g sugar and cook again a low to medium heat for half an hour. Stir gently.One can notice a reduction in quantity / change in the color / thickens. Serve as a dessert.

Mulak Ulli Chammanthi (Red chilli - Onion Chutney)

Mulak Ulli Chammanthi (Red chilli Onion Chutney)

A very spicy chutney, goes well with Idli / Dosa / Rice / Boiled Tapioca (kappa vevichathu)

Serves: 3

You will need

10 medium size dried red chillies
15 shallots / chuvannulli / sambar onion
1/2 teaspoon salt
1 teaspoon oil

Method

In an iron kadai / frying pan, dry roast dried red chillies on a low to medium heat for 10 minutes or until crisp and slight color change. Remove and keep aside separately.

Add shallots and dry roast for 10 -12 minutes on a low to medium heat or until it softens / fragrant.

Transfer roasted red chillies first into a mixer bowl and make a rough paste. Then add shallots, salt to taste and make a smooth paste. Do not add water while making the chutney.

Transfer the chutney into a serving bowl and mix with 1 teaspoon oil. Serve as a side dish with Idli / Dosa / Rice / Boiled tapioca.

Adsara Polo (Tender coconut dosa)

Adsara Polo (Tender coconut dosa)

A very tasty breakfast dish in Konkani cuisine of Cochin GSBs, excellent combo with thoy !!!!

Makes: 7

You will need

200 g (1 cup) raw rice (pachari)
2 cups (400 ml) water
150 g adsar (tender coconut)
1 teaspoon jeera (cumin seeds)
1/2 teaspoon salt

Tender coconut / adsar

Method

Cut tender coconut into small pieces. Keep aside.

Wash and clean rice. Soak rice in 2 cups of water for 4 hours. Drain out water and make a paste of rice and tender coconut / adsar in a mixer in batches. Add 30 ml (less than 1/4 cup) water while making the paste.

Transfer the batter to another container and mix with salt and jeera. Batter should be of pouring consistency. If the batter is too thick, adjust with 50 ml water. One can make dosa immediately. No need to keep for ferment.

Heat a dosa tawa / iron tawa. Reduce heat to medium and grease with 1/2 teaspoon oil on it.

Pour 1 ladleful (120 ml ) of batter on it (The batter should be able to spread by itself. It should not be spread with a ladle or gently make 2 circles. Dosas will be thicker than normal dosas).

Cover with a lid and cook on a medium heat till the upper crest is cooked.

Take the lid off and remove the dosa from tawa carefully with a flat spatula.

Flip over dosa and cook the other side / till light golden spots. Once cooked, remove the dosa.

Prepare dosa from the remaining batter in a similar way. Serve hot with Thoy / Coconut chutney.

Thoy ( Tur Dal cooked in Konkani Style )

Serves: 3 - 4

You will need

1 cup tur dal
3 cups water
1/4 teaspoon turmeric powder
1/2 teaspoon oil
3 green chillies, slit lengthwise
3 / 4 teaspoon salt ( or to taste )
1/4 teaspoon pepper powder ( optional )

For Seasoning:

2 teaspoon oil
1 teaspoon mustard seeds
1/2 teaspoon cumin ( jeera ) seeds
1 spring curry leaves
2 broken red chillies

Method

For thoy:

Clean and soak tur dal in 3 cups water for 15 minutes. Pressure cook dal with turmeric powder and oil till done / softens ( reduce heat to medium after 2 nd whistle and pressure cook on a medium heat for 15 minutes ). Allow the pressure cooker to cool naturally.

Boil dal again with slit green chillies and salt to taste. Cover with a lid and boil on a low heat for 10 - 15 minutes. Stir occasionally.

For Seasoning:

Heat oil in a small frying pan. Add mustard seeds. When they begin to pop, add curry leaves, cumin seeds and broken red chillies. Saute on a low heat for 2 - 3 minutes or till fragrant.

Pour this seasoning over thoy (sprinkle 1/4 teaspoon pepper powder if required) and serve with polo.

Oats Payasam / Kheer

Oats Payasam / Kheer

A very delicious dessert !!!

Cooking time : 35 minutes
Serves : 6 - 8 dessert cups

Ingredients

1 cup (100 g) oats
500 ml boiled milk (do not dilute with water)
3/4 cup sugar (75 - 90g or to taste )
1 tablespoon ghee ( for frying frying cashew nuts and raisins )
1 tablespoon cashew nuts ( split )
1 tablespoon raisins
2 pinches of cardamom powder

Method

Heat 1 tablespoon ghee and separately fry cashew nuts and raisins on a low heat till golden color. Store in an airtight container.

Bring milk to boil in a heavy - bottomed vessel or non - stick saucepan. Add oats, cover with a lid and cook / simmer for 10 - 15 minutes or until done. Stir occasionally.

Add sugar and cook / simmer again for 15 to 20 minutes. Stir occasionally. You can find a reduction in the quantity / oats mixture slightly thickens and a slight change in the color.

Remove from the heat. Keep aside for 15 minutes. Add fried cashew nuts and raisins. Sprinkle cardamom powder. Serve hot or cold.

Vada Curry

Vada Curry

A very popular dish in Tamil nadu, goes well with Dosa, Idli & Rice !!

Serves : 3

You will need

For vada:

1 cup (100 g) chana dal or tur dal
1 green chilli, finely chopped
1 tablespoon chopped coriander leaves
1/2 teaspoon salt

Method

Wash & soak chana dal or tur dal dal in 2 cups of water for 1 hour. Drain out water and make a thick paste in a mixer. Do not add water while making the batter. Vada batter should be thick in consistency.

Heat oil in a kadai. Reduce heat to medium and drop teaspoons (use small spoons which shape like ice cream scoop to get evenly round shape ) of the vada batter ( 6 - 7 vadas at a time ) and fry till golden color on both the sides.

Drain and place on kitchen towel to absorb excess oil. Keep aside.

Other ingredients

1 tablespoon oil
1 teaspoon mustard seeds
1 onion, finely chopped
1 spring curry leaves
1/2 teaspoon red chilli powder
1 tablespoon ginger - garlic paste
1 tomato, finely chopped
1 tablespoon gram flour / kadala maav / besan
50 ml (1/2 cup) water
or 75 ml thick coconut milk
1/2 teaspoon salt (or to taste)
1/2 teaspoon garam masala powder
2 teaspoon chopped coriander leaves

Final preparation:

Dilute besan in 50 ml water and make a smooth solution. Keep aside.

Break deep fried vadas into small pieces and keep aside.

Heat oil in a wide frying pan. Add mustard seeds. When they crackle, add chopped onion and fry till golden color and crisp.

Add curry leaves. Fry for 2 minutes. Add red chilli powder and stir well for 2 - 3 minutes.

Add ginger - garlic paste. Stir continuously on a low to medium heat for 2 - 3 minutes or until the raw smell disappears.

Add chopped tomato and mix well.

Add diluted gram flour solution or thick coconut milk, garam masala powder and salt to taste. Cover with a lid and cook on low to medium heat for 10 minutes or until the gravy slightly thickens and creamy.

At this point, add vada pieces and mix well. Cook again on a low to medium heat for 5 - 8 minutes or until thickens / vada pieces well coated with tomato - besan (or coconut milk) gravy.

Sprinkle chopped coriander leaves. Serve hot with Dosa / Idli / Rice.

Vada Kootu Curry

Vada Kootu Curry

Vada Kootu Curry (A tasty dish of Tamil Cuisine in Thiruvananthapuram, made of vada, potato, onion, dry roasted coconut paste, coconut milk & seasoning. Goes well with Rice !!!!

Serves: 3 - 4

You will need

2 potatoes, cut into cubes
1 onion, cut into cubes (separate each layers)
300 ml (1 1/2 cups)
3/4 teaspoon salt (or to taste)
100 ml thick coconut milk or 50 ml fresh cream

For vada:

1 cup (100 g) urad dal
2 cups water
1/2 teaspoon salt
200 ml oil (to fry vadas)

Method

Wash & soak urad dal in 2 cups of water for 1 hour. Drain out water and make a paste in a mixer. Sprinkle 1 - 2 tablespoon water while making the vada batter. Vada batter should be thick in consistency.

Heat oil in a kadai. Reduce heat to medium and drop teaspoons ( use small spoons which shape like ice cream scoop to get evenly round shape ) of the vada batter ( 6 - 7 vadas at a time ) and fry till golden color on both the sides.

Drain and place on kitchen towel to absorb excess oil. Keep aside.

For curry:

For coconut paste:

2 tablespoons grated coconut
3 red chillies
4 shallots / chuvannuli / sambar onion
1/2 teaspoon saunf (fennel / perumjeerakam)
1 tablespoon coriander seeds

Method

In an iron kadai, dry roast above ingredients on a low to medium heat and make a smooth paste in a mixer. Add 1 tablespoon water while making the paste.

Final preparation:

In a wide pan / bowl, boil potato cubes and onion slices with salt in 300 ml water (approximate cooking time 15 minutes). When it is almost done, add coconut paste and boil on a low heat for 5 minutes. Add extra 1/4 cup (50 ml) water if required.

Add deep fried vadas and boil for 5- 7 minutes on a low to medium heat. Switch off the heat.

Add 100 ml thick coconut milk and mix well gently. Another option is instead of adding thick coconut milk, add 50 ml (3 tablespoons) fresh cream. Then the gravy will be thick and light yellow in color.

For Seasoning:

1 tablespoon oil
1 teaspoon mustard seeds
5 shallots / chuvannuli / sambar onion, finely sliced
2 dried red chillies
1 spring curry leaves

Method

Heat oil in a pan. Add mustard seeds. When they crackle, add sliced shallots, red chillies and curry leaves. Stir fry on a medium heat till crisp and golden color. Pour the seasoning over vada curry and serve with rice.

Kerala Chicken Biryani

Kerala Chicken Biryani (A very tasty & less spicy biryani. Must try !!!!)

Serves: 3

You will need

2 tablespoon ghee
500 g chicken, medium size pieces

Ingredients - A

3 onions, finely sliced
1 - inch piece ginger, crushed
8 garlic cloves, crushed
5 green chillies, crushed

Ingredients - B

2 1/2 teaspoon coriander powder
1 teaspoon red chilli powder
1 pinch turmeric powder
1 teaspoon garam masala powder
1 teaspoon salt (or to taste)

Dilute above ingredients in 2 tablespoons water and keep aside.

For Rice:

2 cups (400 g) basmati rice
1/4 teaspoon ghee
2 cardamoms
2 cloves
1 cinnamon stick
1 star anise
6 cups water

Final preparation (Ingredients - C):

Extra 1 tablespoons ghee

3 teaspoons chopped cashew nuts
3 teaspoon raisins
1 tablespoon chopped coriander leaves
1 tablespoon chopped mint leaves
1 tablespoon chopped tomatoes

2 tablespoons milk
1/2 teaspoon sugar (dilute milk and sugar together)

Method

For chicken:

Wash and clean pieces. Drain out water completely.

In a wide pan, heat 2 tablespoons ghee. Add sliced onions (Ingredient - A) and fry on a low to medium heat till golden brown and crisp. Add remaining ingredients (green chilli, ginger & garlic). Stir well for 5 - 7 minutes.

Add diluted spice powders (Ingredient - B) and stir continuously for 4 - 5 minutes or until the raw smell goes.

Add chicken pieces. Adjust salt to taste. Do not add extra water. Cover with a tight lid and cook on a low to medium heat for 30 - 40 minutes or until done / gravy thickens.

For Rice:

Wash and clean rice. Soak rice in 6 cups water for 30 minutes.

Put all spices and ghee in water and boil. Add rice, and drain when it is 3/4 th done (Do not overcook rice. Each rice grain should be separated).

Final preparation:

Dum method:

In a heavy - bottomed vessel or biryani pot, spread a layer of chicken masala and half portion of cooked rice Make 2 layers with cooked rice and meat masala. Sprinkle 1 tablespoon ghee and remaining Ingredients - C.

Cover with a tight lid. Seal with maida dough on the edges of the lid. Heat a heavy - bottomed iron kadai. Keep biryani pot over it. Cook on a low heat for 25 - 30 minutes. You can find a color change on the maida seal. Open the seal carefully. Serve with raita & pickle (This recipe partially adapted from Naushad catering service, Kerala)

Sukki Tambeli with Curry leaves

Sukki Tambeli (Dry coconut chutney with curry leaves)

A popular chutney in Konkani cuisine, goes well as a side dish with with Rice / Idli / Dosa...

Serves: 2

You will need

100 g grated coconut
1 spring curry leaves
1/2 teaspoon tamarind paste
3/4 teaspoon red chilli powder
1/2 teaspoon coriander powder
1/2 teaspoon salt (or to taste)
1 tablespoon water

Method

In an iron kadai, dry roast grated coconut on a low to medium heat till golden color and crisp (approximate roasting time 15 minutes). Add curry leaves and fry for 5 minutes. Switch off the heat.

Add red chilli powder, tamarind paste, salt to taste and coriander powder. Stir well continuously for 2 - 3 minutes.

Transfer the chutney ingredients into a mixer bowl and make a thick paste. Sprinkle 1 tablespoon water while making the chutney. It should be thick in consistency. Serve as a side dish with Rice / Idli / Dosa ....

Aappam

Aappam

A Popular breakfast dish in Tamil nadu, goes well with any spicy curries / korma / coconut milk / sugar of your choice.

Makes : 6 - 7

You will need

1 cup (200 g) raw rice (pachari)
2 tablespoon (30 g) urad dal
3 cups water (to soak dal & rice)
110 ml (110 ml - 125 ml) medium thick coconut milk
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon cooking soda (aappa soda)

Method

Wash and soak urad dal & rice in 3 cups of water for 4 hours. Drain out water and make a smooth paste in a mixer. Add 1/4 cup water while making the paste.

Transfer the batter to another big container / vessel and add salt. Mix very well and keep aside to ferment for 7 - 8 hours or overnight.

Add sugar, cooking soda and coconut milk. Stir continuously for 2 - 3 minutes.

Final preparation:

Tip- Do not refrigerate aappam batter during fermenting. Aappachatti is used to make Aappam (or one can use normal dosa pan / dosa tawa).

1, Heat non stick appachatty.

2, Grease the appachatty with little oil.

3, Pour one ladleful of aappam batter to the aappachatty.

4, Lift the pan (from the stove) and slightly twist around to spread the batter in the pan to make circular shape .

5, Close aappachatty with a lid and cook on low heat till the edges are golden brown. When the Aappam is ready the edges resemble crisp lace and centre soft. Traditionally this is eaten with korma / spicy curries / coconut milk/ sugar .