Kerala cuisine is a blend of indigenous dishes and foreign dishes adapted to Kerala tastes. Coconuts grow in abundance in Kerala, and consequently, grated coconut and coconut milk are widely used in dishes and curries as a thickener and flavouring ingredient. Kerala’s long coastline, numerous rivers and backwater networks, and strong fishing industry have contributed to many sea- and river-food based dishes. Rice is grown in abundance, and could be said, along with tapioca (manioc/cassava), to be the main starch ingredient used in Kerala food. Having been a major production area of spices for thousands of years, black pepper, cardamom, cloves, ginger, and cinnamon play a large part in its food. Most of Kerala’s Hindus eat fish except the Brahmin community and because Kerala has large minorities of Muslims and Christians that are predominantly non-vegetarians, Kerala cuisine has a multitude of both vegetarian and dishes prepared using fish, poultry and meat. Rice and fish along with some vegetables is the staple diet in most Kerala households. Kerala also has a variety of breakfast dishes like idli, dosa, appam, idiyappam, puttu and pathiri.
Here are some recipes that i like making for my family and friends.
Dosa dumplings
What do we need :-
4 Cups Rice
1 ½ Cups Skinned Black Gram (Dhuli urad dal)
1 tsp Fenugreek (methi) seeds
Salt to taste
Water for grinding
Oil for frying
How do we do it :-
1 Soak the Rice, Urad dal and methi seeds separately for minimum of 4 hours.
2 After 4 hours grind them separately with minimum water. The rice should be ground to a rava (suji/semolina) consistency and the urad dal to a smooth paste.
3 Mix both the paste in a big vessel and keep it to ferment overnight.
4 The next day stir the batter. If its too thick u can add little water to make it to a dosa consistency batter (pouring consistency)
5 Add the salt to taste and mix well.
6 Prepare Appe’s with the batter with the use of a appe tawa. If it’s a non-stick tawa it will require lillte oil. When the tawa is hot pour the batter in the individual appe slots. Cover it and wait for 2 mins. Flip them with the help of a spoon and fry them to the other side also till golden brown.
7 Remove from the tawa serve hot with coconut chutney.
Tomato chutney
6 to 8 ripe tomatoes
1/2 tsp turmeric powder
2 tbsp vegetable oil
1/2 teaspoon mustard seeds
3 tsp cumin powder
2 tsp powdered fenugreek seeds
4 tsp of red chilli powder (use less for mild flavor)
1/4 tsp asafetida powder (optional)
12 to 15 fresh curry leaves
Salt to taste
Boil water in a large pan.
Score an X at the stem end of each tomato.
When the water boils, drop the tomatoes into boiling water for about 30 seconds only
Take them out promptly and drop them into cool water. This process makes it easy to peel the tomatoes.
Once they are cool enough to handle, peel off the skin
Cut the peeled tomatoes in half, discard the seeds, and thinly slice the tomatoes.
Cook the tomatoes with two tablespoons of water, turmeric powder and salt.
Once cooked, remove the pan from the stove and mash well with a fork till you have a thick purée.
Heat the vegetable oil in a small skillet and add the mustard seeds. When they pop, add the cumin powder, powdered fenugreek, chilli powder, asafetida, and curry leaves. Do not leave this on the stove for longer than a minute as the fenugreek powder will burn and taste bitter. As will the chilli powder.
Combine the cooked tomatoes with the spices in the oil, and mix well.
Kozhi (chicken curry)
Ingredients:-
Chicken – 1 lb.
Sliced Onion-1 cup;
Tomato-1 nos;
Ginger grated-1 tsp
Garlic pods-3 nos;
Turmeric powder-1/2 tsp
Chilli powder-1/2 tsp
Coriander powder-1 tbsp
Garam masala powder-1 tsp
Coconut grated-1/2 cup
Shallot-3 nos;
Fennel seed-a pinch
Curry leaves-1 strand
Green chilli-2-4 nos,slitted
Salt
Water
Directions:-
Cut the chicken into medium size pieces and wash well. Keep it aside
Heat 1 tbsp of oil in a pan fry coconut with shallot, garlic pods, curry leaves, and fennel seed.
When it turns brown add all powders and fry few seconds. Remove from fire and keep aside. When it is cool grind using little water into smooth paste.
Mix the chicken, sliced onion, tomato, slitted green chilli,grated ginger and the ground paste and cook till done, by adding enough water.
Aviyil (mix veggie curry)
Ingredients:-
Yam sliced thinly 1 1/2" length pieces - 1 cup
Cucumber sliced thinly 11/2'' length pieces - 1 cup
Carrot sliced into 11/2'' length pieces - 1/4 up
Long beans cut into 11/2'' length - 1/2 cup
Green beans cut into 11/2" length - 1/2 cup
Drumstick cut into 2" length pieces - 2-3 nos,
Raw banana sliced thinly 11/2 cup length pieces - 1/2 cup
Turmeric powder - 1/2 tsp
Grated coconut - 1 cup
Shallot - 2-3 nos.(You can use Onion 2- 3 slices)
Green chilli - 2-3 nos.
Cumin Seed - 1/4 tsp
Yogurt/Curd - 1 cup
Curry leaves - 2 strands
Salt
Coconut Oil
Directions:-
·Wash, cut vegetables. Cook with enough water, turmeric powder and salt till vegetables are done (if using pressure cook, cook for two whistles and immediately release the pressure) · Coarsely grind coconut, green chilli, shallot, 1-2 curry leaves, cumin seeds. Keep it aside. ·Put the heat on lower flame, add curd/yogurt to cooked vegetables along with the coconut paste, 6-8 nos. curry leaves and mix well. Carefully, do not mash vegetables and remove from the flame after 4-5 minutes. · Finally add cocnut oil to the top of avial.
Kootu curry (another vegetable curry)
Ingredients:-
Diced Yam/Suran - 1 cup
Diced Raw Plantain - 1 cup
Black Chickpeas (kadala) - 1/2 cup
Red chilli powder - 11/2 tsp
Turmeric powder - 1/2 tsp
Pepper powder - 1/2 tsp
Grated coconut - 1 cup
Thinly sliced coconut - 2 tbsp(can use 3 tbsp grated coconut)
Cumin seed - 1/2 tsp
Dried red chilli - 2 -3 nos,splitted
Curry leaves - 2-3 strands
Mustard seeds - 1/2 tsp
Oil
Salt
Directions:-
·Soak chickpeas in water overnight or soak at least 6-8 hours.
·Cut yam and plantains into small cubes.
·Pressure cook chickpeas by adding water and little salt for about 4-5 whistles
·Cook yam and plantain by adding water,salt,turmeric powder,chilli powder,pepper powder .Use just enough water(Cook for 1-2 whistles)
·Meantime grind coconut,cumin seed,green chilli, 2-3 curry leaves by adding little water.
·Mix ground coconut paste, cooked yam, plantain and cooked chickpeas, cook for another 10-15 minutes.
·Take a pan and 2 tbsp oil, add the mustard seed ,when start to spluttering add the coconut slices and splited red chilli and sauté till the coconut become brown.
·Pour brown coconut slices into cooked kootucurry and mix well.
Cashew nut brittle
3 cups cashews, unsalted and unroasted
1.5 cups vitamin d milk
2 cups sugar
1 tablespoon ghee
1 pinch saffron, crushed and soaked in 1 tsp milk
1 teaspoon cardamom powder
Soak cashews in room-temperature water for about half hour and then drain.
Grind soaked cashews in a food processer with up to 1.5 cups milk to make a thick paste. Only add as much milk as required.
In a medium saucepan, combine cashew paste, sugar and ghee and cook over medium heat, stirring continuously.
When the mixture begins to thicken, add cardamom powder and saffron threads soaked in milk. Continue to stir and cook down until a small amount of the mixture can be rolled into a ball when cooled. This usually takes about 30 minutes or so. The final quantity will be about half of the initial quantity.
Moving quickly, spread the mixture evenly in a quarter-sheet non-stick tray. If you don't have a non-stick tray, grease the tray with some ghee.
Allow to cool for about 10 minutes and then make markings for 1.5"x1.5" squares. Allow to cook completely and cut with a bench knife or a sharp knife along the markings.
Store in an air-tight container for up to one week.
Paneer butter masala (cheese butter masala)
Ingredients
•Cottage cheese (paneer),cut into triangles500 grams
•Butter5 tablespoons
•Oil 1 teaspoon
•Bay leaves 2
•Cloves 2
•Cinnamon 2 one-inch sticks
•Dried red chillies,broken 2
•Coriander seeds,crushed 2 tablespoons
•Onion ,sliced 1 medium
•Ginger paste 2 teaspoons
•Garlic paste 2 teaspoons
•Coriander powder 1 teaspoon
•Red chilli powder 1 teaspoon
•Tomatoes,chopped 5-6 medium
•Salt to taste
•Kasoori methi ,crushed 1/2 teaspoon
•Fresh cream 2 tablespoons
Method
Heat three tablespoons butter with one teaspoon oil in a kadai. Add bay leaves, cloves, cinnamon, red chillies and half of the crushed coriander seeds. Sauté for half a minute. Add onion and stir-fry for thirty seconds and add ginger paste and garlic paste. Cook for another thirty seconds. Add coriander powder, red chilli powder and tomatoes. Cook on high heat till oil leaves the masala. Puree the mixture. Heat the remaining butter in a pan, cook the pureed mixture for two minutes. Add paneer pieces and salt. Add half a cup of water. Cook covered on low heat for five minutes. Sprinkle kasoori methi and mix in lightly. Remove from heat and mix in cream. Serve hot, garnished with remaining crushed coriander seeds.
Cholar daal (lentil curry)
Bengal gram (Cholar Dal): 1 cup
Coconut (Narkel): ½ cup, cut into very small pieces
Ginger paste (Ada bata): 2 tablespoon
Turmeric Powder (Halud guro): 1 teaspoon
Chili powder (Lal lankar guro): 1 tablespoon
Coriander powder (Dhane guro): 1 teaspoon
Sugar (Chini): 1 teaspoon
Red chili (Lal lanka): 3 /4
Mustard oil (Sarser tel) : 3 tablespoon
Clarified butter (Ghee): 1 tablespoon
Soak the pulses for half-an-hour before preparing
Put the soaked pulses along with salt in a pressure cooker with ample water so that the dhal remains 1cm below the water level, cook till three whistles of the pressure cooker
Take out of flame, let the pressure cooker cool Open the lid, add ginger paste, cumin, turmeric, coriander, chili powder, sugar – mix well with the cholar dal
Heat oil in a heavy bottom wok and fry the coconut pieces till brownish, take out and keep aside
In the same heated oil add the chilies and fry till then turn a darker shade of red, pour in the boiled dal, pour in little more water if required
Cook till the dal attains the desired consistency, pour in the ghee if using Garnish with the fried coconut pieces, serve warm with puri.
Aloo Kofta (potato dumpling)
2 medium potatoes, peeled (to yield 2 cups cooked and mashed)
1 tablespoon vegetable oil, plus 3 cups or as needed for deep frying
1 teaspoon finely chopped ginger
1 teaspoon finely chopped garlic
1 teaspoon finely chopped seeded Thai bird chili, optional
1/4 teaspoon chili flakes
1/2 teaspoon turmeric powder
3 tablespoons cornstarch
1 tablespoon lemon juice
1/2 cup chopped cilantro, optional
Salt to taste
1. Place the potatoes in a medium saucepan, and add cold water to cover by an inch. Bring to a boil, lower heat, and simmer until potatoes are fork tender, about 15 minutes. Drain, and mash with a fork.
2. In a large skillet over medium heat, combine 1 tablespoon oil, ginger, garlic, chili, and chili flakes. Sauté until ginger and garlic are golden brown. Add mashed potatoes, turmeric, cornstarch, lemon juice and cilantro. Reduce heat to low, and cook for 5 minutes, stirring often. Season with salt to taste.
3. Remove potatoes from heat and allow to cool to room temperature. Meanwhile, heat vegetable oil to a deep fryer or wok to 350 degrees.
4. Make 16 balls, about 1 1/2 inches in diameter, from the potato mixture. Working in batches if necessary, fry balls until golden brown, about 6 to 8 minutes. Drain on paper towels, and serve hot.
MOONG DAL (green lentil curry)
Ingredients:
3/4 cup small moong daal
2 cups water + 1 1/2 cup water
1 teaspoon cumin seeds
2 teaspoons vegetable oil OR ghee(clarified butter)
pinch of asafoetida
6-7 curry leaves
1 tomato finely chopped
2 big cloves of garlic, finely chopped
1 green chilly, finely chopped
1/2 teaspoon turmeric
1 1/2 teaspoons coriander powder
1/4-1/2 teaspoon chilly powder(depending on how spicy you like it)
1 1/2 teaspoons sugar
Juice of 1 lemon
salt to taste
Method:
Soak the small moong daal in about 2 cups water and let it sit for about an hour. The daal should increase in size. Pressure cook the soaked moong, along with the remaining water from soaking + an additional cup of water. Give it about 6 whistles.
In a pan, at medium heat, put in the vegetable oil, put in the cumin seeds, asafoetida, curry leaves, garlic and green chilly. Let the seeds splatter. Now add in all the spices, including chilly powder, turmeric powder, coriander powder. Now add in the pressure cooked moong, tomatoes, sugar, lemon juice, salt to taste and let it cook for about 10 minutes till it boils.
You could eat it this with rice and yogurt, or with rotis. For eating with rotis, let the consistency be a little thick. You dont want too much water remaining in the daal.
SABOODANA KICHDI
What do we need:-
2 cups Sago/Tapioca pearls (sabudana), soaked overnight
1 large Potato, sliced into quarters
1 tsp Cumin seeds (jeera)
2-3 Green chillies, finely chopped
7-8 Curry leaves (kadipatta)
1 inch Ginger (adrak), grated
2 tbsp freshly scrapped coconut
2 tbsp coarsely grinded roasted Groundnuts
2 tbsp Coriander, finely chopped
2 tbsp Oil, for tempering
1 tbsp Ghee (clarified butter)
Salt to taste
How do we do it:-
Preparation:-
1 Soak the Sago pearls in water overnight or at least for 2 hours. Wash the sago in water 2 times and drain. Keep 1 cup water in it and keep covered overnight to soak. The sago will soak the water and rise in volume.
2 Dry roast the groundnuts. After they cool rub them to remove their outer skin. Grind them coarsely in a mixer grinder. Keep aside.
How to proceed:-
1 Heat 2 tsp oil in a kadhai and then add the potatoes, a little bit of salt and cover it to cook in its own steam. When they are cooked remove them and keep aside.
2 Heat oil in the same kadhai. When the oil is hot enough add the cumin seeds and after they splutter add the curry leaves.
3 Add in the green chillies and the grated ginger. Add the soaked sago (sabudana) and stir continuously.
4 Add in the fried potatoes and salt to taste and stir continuously. You have to stir continuously so that the sago will not stick together.
5 When the sago pearls turn transparent then the sago is cooked. It may take around 15-20 minutes approximately. Keep it on a low flame and stir continuously till the sago becomes transparent.
6 Add the clarified butter, scrapped coconut, coarse groundnut powder and chopped coriander and mix well.
7 The Sabudana Khichadi is ready. Serve hot with a fresh yogurt.
Broken wheat meal
What do we need :-
1 Cup Broken whole wheat (Dalia)
1 Cup Jaggery (Gur/gul)
1 tsp Fennel (sauf) seeds, crushed or grounded
2 tbsp Dry coconut, Grated
1 tsp Cardamom (elaichi) powder
A pinch of Nutmeg (Jaiphal)
½ tsp Dried Ginger (Sounth/saunth) powder
1 tsp Wheat flour (gehun ka atta), dissolved in water
1 tbsp Ghee
2 cups Water
How do we do it :-
1 Cook the Dalia and Jaggery in 2 cups of water in a pressure cooker to 4 whistles. Let the cooker cool.
2 Remove the cooked dalia. Add ghee to it and if it is very dry add a little water so as to get a kheer consistency. Add the wheat atta dissolved in water and boil it on a low flame.
3 Once it boils put the Masala powder and put any dry fruits u like.
4 Serve hot with ghee on top.
Handy Tips :-
1 After it cools it thickens. To reheat it u can add milk and heat it.
Chickpea souffle squares
What do we need:-
¼ Cup Chickpea flour (Bengal gram flour/besan)
2 tbsp Oil
½ tsp Mustard seeds (rai/sarson)
½ tsp Cumin seeds (jeera)
¼ tsp Asafoetida (hing)
½ tsp Turmeric powder (haldi)
8-9 Curry leaves (kadipatta)
1 Large Onion, finely chopped
2 tsp Red chilli powder
2 cups Water
Salt to taste
Coriander, finely chopped for garnishing.
How do we do it:-
1 Prepare the paste of chickpea flour with a very little water. The paste should be smooth without any lumps. Then add the remaining water and keep aside.
2 Heat Oil in a vessel. After the oil is hot enough put the mustard seeds.
3 When the mustard seeds crackle add the cumin seeds.
4 Then add the curry leaves, asafoetida and turmeric powder and sauté.
5 Add in the chopped onions and sauté.
6 Add the red chilli powder and sauté.
7 Pour the Chickpea flour paste slowly in a stream and stir continuously so that there are no lumps in it.
8 Add the salt to taste and cover the vessel with a lid and allow it to cook for 4-5 minutes.
9 When the chickpea flour becomes transparent off the flame.
10 Remove the prepared paste in a plate and flatten it with a flat spatula or back of a bowl which is oiled a bit.
11 Allow it to cool. When it is cool enough cut it into squares.
12 Remove the squares and serve garnished with chopped coriander with bhakari, chapatti or any other bread of your choice.
Mango chutney or
MANGA CHAMMANTHI
Ingredients
Coconut – 1 cup, scraped
Raw Mango (pacha manga) – ½ – ¾ cup, chopped (adjust according to the sourness)
Crushed red chilli – 1½ tsp (refer notes)
Small onion – 3-4, sliced
Ginger – ½ tsp, chopped
Curry leaves – 2 leaves (do not add more, it will give a bitter taste)
Salt – to taste
Instructions
Grind together all the ingredients, preferably without water, till all the ingredients are incorporated. Once you grind it, try shaping into a ball & see whether its holding the shape, then your chammanthi is ready :)
Notes
Try not to add water, but if your mixie doesnt cooperate, you can add a tiny bit. Also if you dont have crushed red chilli, you can use 3-4 whole dried red chilli. Do a taste test of the mango first to see the sourness & add accordingly.
Chicken crumble
step by step method:
1)Marinate the chicken with little chilly powder, turmeric powder, yoghurt and salt for 30 mins.
2)Heat oil in a big pan.
3)Add curry leaves, cinnamon, cloves and cumin and fry for a min.
4)Add onions and fry, till they turn brown.
5)Add the ginger and garlic paste and saute.
6)Add tomatoes and fry, until they blend well.
7)Add chilly powder, turmeric powder, coriander powder and pepper powder and fry for 2 mins.
8)Switch off the flame and let it cool.
9)Add the cashews and the above sauteed mixture into a blender or mixer grinder.
10)Grind them into a fine paste adding enough water.
11)Heat some oil in the same pan.
12)Fry the marinated chicken for 5 mins.
13)Add the spice paste onto the chicken.
14)Cover and cook, until the chicken is done.
15)Garnish with finely chopped coriander leaves.
I am thinking after all these dishes being prepared and consumed, there comes a pause about our health and diet. These are all healthy meals that you can prepare and enjoy. But the key is also exercise and eat in moderation. My advice to you if you are looking to get healthy and lose weight is to stop waiting and start doing! There is never going to be the perfect time. Start off small -- cook more meals at home with fresh ingredients and find a workout you love. Get yourself a support system, whether it's your friends and family or people on an online forum or Facebook page. Never compare yourself to where someone else is and never talk negatively about yourself. You might not be exactly where you want to be right now, but you are beautiful and you are worth it!!!!
No comments:
Post a Comment