KERALA FOOD RECIPES

1.KERALA KARIMEEN FRY (PEARL SPOTTED FISH FRY)

Ingredients

Karimeen, cleaned and slit – 4 nos
Dry red chillies – 10 gms
Turmeric Powder – 1/2 tsp
Pepper – 5 to 6
Red onions – 5 (small ones)
Garlic – 5 cloves
Oil – As required
Salt to taste
Curry leaves
Lemon

Directions

Smear the fish with some lime juice and keep for some time. Mix the dried chillies, turmeric powder, pepper, onion, garlic and salt and grind it to a fine paste. Smear this paste on the fish and keep it for an hour. Add some oil in a frying pan and fry the fish on both the sides over a low flame. Once fried, remove the fish from the pan. Before serving, decorate it with curry leaves and lemon.

2.PULISSERRY

Pulisserry can be served next to sambar in ONASADYA.instead of pineapple chunks we can add riped mango or banana..

Ingredients

Pineapple chunks -10 Oz.
Yogurt -4 cups
Turmeric powder -3/4 tsp.
Salt -1 tsp.
Red chili powder -1/4 tsp.
Cumin powder -1 tsp
Water -2 cups
Curry leaves -1 stem
Red chilies -2 no
Mustard seed -1 tsp.
Fenugreek seeds
Oil for seasoning 

Directions

Cook pineapple in water with salt and turmeric powder until tender. Add cumin powder while cooking. Reduce water to about 1 cup. Turn the heat to very low. Add the yogurt to the mixture. Mix well and turn the heat off.
Season with oil, mustard seed, red chili, fenugreek seed and curry leaves.

3.PUTTU

Kerala special breakfast

Ingredients

Two cups rice powder
Half cup grated coconut
Water as required
Salt to taste

Directions

Take a Puttu vessel add water in it and heat it. Take some grated cocunut and spread it at the bottom of the cylindrical portion (puttu kutti) of the puttu vessel. Then fill this container to half its capacity with wet rice powder and again spread some cocunut grating and add wet rice powder. Steam cook this mixture with a covered lid for 5 to 8 minutes and remove the contents to a plate and serve it with bananas or papad.

4.AUTHENTIC KERALA STYLE FISH CURRY

Well cooked fish in spicy and delicious tamarind and cocunut gravy.

Ingredients

Fish (King Fish/Ney meen/Vanjiram) – 500 gms
Tamarind – one big lemon size
Mustard – 1 tsp
Fenugreek – half tsp
Garlic pods – 6
Ginger – one medium piece
Green chillies – 5
Onion – big – 1
Curry Leaves – a few
Turmeric powder – half tsp
Chilli powder – 3 tsp
Coriander powder – 2 tsp
Cocunut – one half of a small one
Oil – 2 tbsp
Salt – to taste

Directions

Clean and cut fish into half inch thick slices. Soak tamarind in water for half an hour, squeeze the juice out and keep aside. Heat oil in a kadai and splutter mustard and fenugreek seeds, add finely chopped ginger and garlic and sauté for a minute. Now add curry leaves and then green chillies and onion both cut into lengthy strips and fry for a minute. Add turmeric, chilli and coriander powders and sauté for a minute. Add tamarind juice and salt. Let the mixture boil for about 5 mins. Add the fish pieces and cook for 5 – 6 mins. Finally add the coconut paste, adjust salt and let it just come to a boil and switch off the stove. Your yummy fish curry is now ready, serve it hot!

5CHICKEN CURRY MALABAR

A malabar style chicken curry

Ingredients

Chicken - 800 gm
Coriander seeds - 10 gms
Red Chillies - 5 gms
Pepper corns - 5 gms
Turmeric - 3 gms
Cinnamon - 2 gms
Cardamom - 2 gms
Cloves - 2 gms
Ghee - 15 ml
Coconut oil - 15 ml
Mustard seeds - 1 pinch
Salt to taste
Onions - 225 gms
Coconut - 1
Potato - 500 gms
Curry leaves - 2 sprigs
Ginger - 5 gms

Directions

Clean and cut chicken into even pieces.
Roast and grind corriander seeds, red chillies, pepper corns, termeric 3/4th of cinamon, cardamon, cloves.
Slice onions, ginger and quarter potatoes.
Grate coconut and make 3 extract of coconut milk.
Heat ghee and oil, add mustard seeds and sliced onions and ginger.
Add ground masala, chicken pieces and curry leaves.
Saute for 5 mins, add salt, cover and cook on slow fire.
Add third extract of coconut milk bring it to boil and remove.
When potatoes are cooked, add second extract and cook till gravy is thick.
Heat ghee and temper with sliced onions, crushed cinnamon and cloves and pour over the curry. Mix well and serve hot.

6.PAAL PAYASAM

A healthy and tasty sweet dish

Ingredients

Raw rice - ½ cup
Almonds - few
Pistachio - few
Milk - 2 ltrs
Sweetened condensed milk - 1/2 tin
Cardamom powder- 1/2 tsp
Saffron - a pinch

Directions

Wash and soak rice in water for `1 hour. Drain and crush with your hands so that the grain break into small pieces. Soak almonds and pistachio in hot water for 1/2 hour. Drain, peel and cut into thin slices. Add milk and water to a thick bottom pan. Bring to boil add rice and reduce the heat to low medium and cook, stirring frequently,
till milk is reduced by half and rice is done.
Add sugar and mix well and remove from flame. Garnish with almonds and Pistachio.
Serve warm.

7.BANANA CHIPS (KAYA VARUTHATHU)

Crisp banana chips...without which any ona sadhya is incomplete..

Ingredients

Semi ripe bananas - 250 gms
Coconut oil - 250 ml
Turmeric powder - ½ tsp
Salt - to taste

Directions

Peel banana and slice into thin round pieces.
Heat oil and fry the banana pieces. When it is 3/4 done, add turmeric powder and salt mixed in 1 tsp water. Fry well.

8.OATS DOSA

Oats is considered to be a healthy cereal and is often treated as a health food. This recipe helps you to make a tasty Oats dish - Oats Dosa

Ingredients

1) 2 cups oats
2) 2 tbsp rice
3) Buttermilk/Yogurt (enough to soak and cover the oats)
4) 2 green chillies- chopped
5) A pinch of asafoetida
6) Water as required
7) 2 tsp finely chopped coriander
8) 1 tsp cumin seeds (optional)
9) Salt to taste

Directions

1) Add the rice and oats into a bowl. Add buttermilk or yogurt to this and allow it to soak for 20 minutes.
2) Pour the above mixture into a mixer and grind well.
3) Add ingredients 2-9 to get the dosa batter consistency.
4) Heat the tava and start making dosa.
Healthy oats dosa is ready for breakfast and you can savour it with coriander chutney.

8.COCONUT CHUTNEY

very tasty with Dosa, Idly, Appam

Ingredients

Coconut - 1/2 piece
Small onion - 10 pieces
Green chilly - 2 large
Mustard seeds - As required
Urad Dal - 1/2 tspn
Curry Leaves
Salt
Coconut oil

Directions

Grind Small onion, Green chilly and water to a fine paste
Then add coconut.. and grind again........
Do not grind till the coconut becomes paste...
Heat oil in a pan... add mustard seeds, urad dal, curry leaves... then add the grinded mix to the pan... add salt.. and boil for one minute......
Tasty coconut chutney is ready...........
You can have it with Dosa, Idly, Appam

9.POORI

Poori is another common breakfast item in India. This recipe help you prepare tasty poori. Try it out.

Ingredients

Atta - 400 gms
Oil - 1 dsp
Fat - 30 gms
Salt to taste
Water

Directions

Sieve the atta. Add oil to flour. Add salt and enough water to make a stiff dough. Keep the dough for atleast 1 hour. Knead well with oiled hands. Make balls and then roll out to 2 mm thickness and 3 to 4 inch diameter.
Fry pooris gently pressing down with a flat spoon in a circular motion. When puffed up, turn over till it becomes lightly brown on both sides. Drain on paper and serve hot..

NB. Small amount of melted ghee or gingelly oil may be mixed with the flour before preparing dough to get richer poories.