Kerala Recipes
Iddaly
Ingredients:
Parboiled Rice -3 cupsUrad Dal -1 cup
Salt -1tsp
Procedure:
Wash and Soak rice and dal separately for few hours. Grind rice and dal separately, adding required quantity of water.Mix rice, dal and salt. Add little water and stir well to form a thick batter. Keep it overnight to ferment. Pour the batter to idli moulds and steam for about 10 minutes.
Dosa
Ingrediants:
Raw Rice- 1 klBlack Gram-400 gm
Salt-required
Procedure:
Wash and soak rice and black gram for 4-6 hours.Grind and keep aside for nearly 8 hours.Put required salt and water, mix it together. Heat the frying pan and apply oil on it. Pour one ladle mixture on the frying pan and spread it evenly. When it turns brown, turn the side and cook well.
Sambar
Ingredients:
Tamarind-half lime sized ballToor Dal-1 cup
Turmeric Powder-1/2 teaspoon
oil-2 teaspoons
Salt to taste
red chilies-5 small dry
Curry Leaves-8
onion-1 medium
Mustard seeds-half teaspoon
asafoetida -one by forth tsp
fenugreek seeds-Half teaspoon
Tomato-1 large
sambar powder -2 tablespoons
chopped coriander leaves -one by forth cup
green beans, chopped carrot-1 cup
Procedure:
Soak the tamarind in 1 cup water for 20 minutes. Squeeze it out, adding water little by little to prepare 1 cup of juice. Choose a heavy cooking pot. Wash and clean the dal. Boil 2 cups of water and add the dal, turmeric powder and 1 teaspoon of oil. As the dal boils, skim off the foam and discard. Boil until the dal is soft and then mash it coarsely. If needed, add more water as it is boiling but do not let it get too watery. If you use a pressure cooker it will take about 5 minutes.
In a separate pan, heat to medium and pour in the remaining oil. Once the oil is hot, add the chilies, mustard seeds, fenugreek and curry leaves and saute for 2 minutes. Add the onion and brown lightly. Add the tamarind extract and let boil lightly until the onions are cooked. Add this mixture to the dal with asafoetida, tomato, vegetable of choice and sambar powder. Allow this to boil for 5 to 10 minutes and remove from the heat. Garnish with cilantro.
Coconut Chutney
Ingredients:
shredded coconut-half cupgreen chilis-4 small
fried gram dal-3 tablespoons
minced ginger-1/2 inch piece
tamarind -1 piece
oil-1 Tablespoon
mustard seeds-1 teaspoon
split black gram dal-1 Tablespoon
curry leaves-8
Salt to taste
Procedure:
Blend the coconut, green chilies, fried gram dal, ginger, tamarind and salt in a food processor.Heat oil in a small frying or sauce pan and once the oil is hot add mustard seeds, split black gram dal and curry leaves. Fry for 2 minutes. Mix into the coconut mixture. If the coconut chutney is a little dry, add water.
Fish Curry
Ingredients:
Fish- 500 gm
Red Chili Powder-2 tbsp
Turmeric Powder- Half tsp
Coriander Powder-2 tbsp
Fenugreek Powder-Half tsp
Green Chili- 2
Shallot-8
Ginger- 1 small piece
Curry Leaves- 2 stems
Coconut Oil- 2 tb sp
Salt- As required
Coccum- As required
Procedure:
Clean the fish and cut into small pieces.In a pan pour coconut oil. Add green chili, ginger, shallot and saute nicely.Now add red chili powder, turmeric powder, coriander powder, fenugreek powder and saute. Add salt, water, coccum and curry leaves as required.When the gravy boils, add the fish pieces. When cooked, remove from fire.Fish Fry
Ingredients:
Fish : 400 gmLarge onion : 1 cup
Tomato : Half cup
Green chilly : 1 tbsp
Ginger : 1tbsp
Maida : 2 tbsp
Salt required
Vinegar : 1 tbsp
Bread powder (little)
Egg : 1
Coconut Oil- required
Method:
Slice the fish in equal sizes. Clean and dry it.Shape the fish in flat size. Marinate the fish pieces with vinegar and salt by Fingers. Mix the slices [ginger, onion, tomato , green chilly] and pour the Egg yolk. Stir well. Place the mix on both sides of the fish pieces .Pour the bread powder on the pieces and fry it in boiled oil.
Salted mangoes
Ingredients:
Mangoes as a whole - 1 kgsSalt - 165 gm
Water - 3 cup
Method:
Wash the mangoes well.Pat them dry and keep aside. Boil water along with salt and allow them to cool. Put the mangoes in a big ceramic jar or a 'Bharani' . Now pour the cooled brine solution over the mangoes into the jar. Tightly cover the jar and keep it in a quiet place for atleast 1 month.If you are preparing Uppumanga in a bulk,extra care has to be taken to prevent it from fungii attack.A handful of sand tied in a cloth ,attached to the top of the Uppumanga jar is one such method.The total salt taken is divided into 4 parts,and adding each part to the mangoes in 4 consecutive weeks also helps.Uppumanga preserved in this way will lasts for more than a year.
Chicken Biriyani
Ingredients :
Basmati Rice - 1 kgChicken cut into big pieces - 1 kg
Thinly Sliced Onion- 500 gm
Sliced Tomato - 250 gm
Ghee - as needed
Broken cashew nuts - 1/4 cup
Raisins - 1/4 cup
Curd - 1 cup
Lime - 1 big
Chopped Coriander leaves - 1 bunch
Chopped Mint leaves - 1 small bunch
Curry leaves-2 sprigs
Biriyani Masala Powder - 3 tsp
Rose water - 2 tbsp(optional)
Saffron - 1 gm
Boiled eggs - 2
Salt - as reqd
Turmeric Powder - 1/2 tsp
Chilly Powder - 1 tsp
Salt - as needed
Green Chillies - 100 gm
Garlic - 50 gm
Ginger - 50 gm
Poppy seeds soaked in water for 5- 10 mts - 2 tsp
Grind them together to a coarse paste.Keep them aside
Method:
Mix together the ingredients for marinating chicken.Apply the mixture thoroughly on chicken pieces and allow it to stand for half an hour preferrably in refrigerator.Wash and drain the rice well.Heat little ghee in a pan,and roast the rice for 4-5 mts.Add necessary water(Usually the measurement is like,for 1 cup rice - 2 cups water) and salt into it,cook rice till soft and all the water is absorbed.Spread the rice in a flat serving dish,and sprinkle 3-4 drops of lime juice, allow it to cool.Heat a little ghee in a pan and roast cashews and raisins till brown and keep it aside.Now add half of sliced onion and fry them until thay are well browned.Add more ghee /oil if needed.Drain them into a tissue paper and reserve .Now into the same oil,add marinated chicken pieces and shallow fry them for a while.Shynee says this can enhance the taste and also make the chicken pieces more firm.Now heat another vessel and heat ghee/oil(preferrably ghee for more taste,or you can combine ghee and oil together) ,add rest of the onions and saute them till translucent.Mix in tomatoes,salt and the ground paste and saute them for 2-3 mts.Stir in curd and lemon juice and saute until oil seperates.Now add fried chicken pieces,mix well,cover and cook.When it is half done,add Coriander leaves,Mint leaves,curry leaves and 2 tsp Biriyani masala powder.Mix and allow the chicken to cook well in medium heat,until all water is absorbed and chicken pieces are coated with gravy.Switch off the stove.Take a big vessel,spread chicken pieces along with the gravy in the bottom.Now add one layer of cooked rice over chicken.Sprinkle a little biriyani masala powder,fried onions,cashews, raisins and saffron(mixed in rosewater).Repeat the same for 2 more layers with chicken ,rice and fried cashew-raisins-onions etc.Seal the vessel with aluminium foil and bake it for 15 mts(150 degree celsius).Mix thoroughly and serve hot with whole boiled eggs (in the middle),Onion Raita ,Pickle and Pappad.
Chicken curry
Ingredients:
grated coconut-2cupsjuliennes of ginger-1 tablespoon
turmeric powder-1 teaspoon
chicken-12 medium sized pieces (about 800 grams)
onions-2 medium sliced
oil-2 tablespoons
garlic-8 cloves
coriander and red chilli powders-1 tablespoons each of
red chillies-2 whole
curry leaves -12
coriander leaves -finely chopped for garnishing
green chillies-2 slit
water-2 cups
Salt to taste
Method:
Heat half the oil in a heavy-bottomed pan on medium level till hot. Add the garlic, coriander and red chilli powders along with the grated coconut. Roast on low heat while stirring frequently till the coconut is evenly dark brown and aromatic.Allow to cool and grind with little water to make a thick paste. Heat the remaining oil in the same pan and add the curry leaves, ginger, green chillies along with the chopped onions.Fry on medium level for about 3 minutes or till the onions are light brown in color.Add the chicken, turmeric powder, whole red chillies, water and the coconut paste.Sprinkle salt to taste.Mix well.Cover and cook on low heat for about 25 minutes or till the chicken is tender.Garnish with finely chopped coriander.