Rice with Amaranthus and Coconut

Rice with Amaranthus and Coconut

Ingredients

Scant 1 cup basmati rice
250 gm amaranthus (cholai)
1/2 tsp salt
1/2 medium sized, fresh coconut , grated

Method

1. Wash rice and drain.

2. Wash amaranthus thoroughly and chop very fine.

3. Place 2 1/4 cups water in a pan and bring to boil. Add rice, amaranthus and salt, and bring to boil again. Lower heat, cover pan and cook till water is absorbed.

4. Mix in coconut and serve with a pickle and pappadum.

Amaranthus and coconut Milk Curry

Amaranthus and coconut Milk Curry

Ingredients

150 gm Amaranthus(choali)
1 1/2 tsp oil
1 mustard seeds
1 medium sized onions, chopped
3 cm piece ginger, chopped
10 green chillies, chopped
1 stalk curry leaves
1 tsp black pepper powder
1 tsp salt
1 cup coconut milk

Method

1. Wash amaranthus thoroughly and chop fine.

2. Heat oil in a pan and sprinkle in mustard seeds. When they start sputtering, add onion, ginger chillie and curry leaves, fry till onions turn translucent.

3. Mix in amaranthus,pepper and salt, cover pan and cook over low heat for 5 minutes till amaranthus is tender.

4. Pour in coconut milk and cook for 2 minutes longer.

Dried Chilli Fries

Dried Chilli Fries

Ingredients

250 gm green chillies, kept whole with stems intact

1 1/2 cup curd, whisked

1 heaped tsp salt

Method

1. Wash chillies, plunge into bolling water and remove immediately.Spread out on a tray, cover with a thin muslin cloth and keep in the sun for 2 days.

2. Mix salt and curd in a bowl, add chillies and leav for 2 hours.

3. Remove chillies from mixture and spread out on the tray again. Keep in the sun till chillies are completely dry. Store in a bottle

4. Deep fry chillies as required and serve as an accompaniment at a meal where rice is served

Semolina Pudding

Semolina Pudding

Ingredients

2 tsp semolina (sooji/rava)
1 cup milk
1/2 cup sugar
1 tsp ghee
2 shallots, chopped
2 1/2 tsp sultanas (kishmish)
2 1/2 tsp unsalted cashewnuts

Method

1. Boil scant 1/2 cup water in a pan, add semolina, and stir and cook for 10 minutes.

2. Add milk and sugar, bring to boil and remove from heat.

3. Heat ghee in a frying pan, add shallots, sultans and cashew nuts, and fry till shallots turn brown.

4. Remove from heat and pour contents of pan into semolina.

5. Mix well and serve.

Scrambled Ducks' Eggs With Coconut

Scrambled Ducks' Eggs With Coconut

Ingredients

1 1/2 tsp oil
1 tsp mustard seeds
2 shallots, chopped
1 stalk curry leaves
1 tsp salt
6 duck's egg' well beaten

Ground to a Coarse Paste

1/2 medium sized fresh coconut, grated
4 shallots, chopped
A pinch of cumin seeds
1/2 tsp turmeric powder

Method

1. Heat oil in a pan and sprinkle in mustard seeds. when they start sputtering, add shallots and curry leaves, and fry till shallots turn brown.

2. Lower heat, add coconut paste and salt, fry for 2 minutes.

3. Pour in eggs and stir continuously over low heat till scrambled and dry.

4. Serve hot with rice

Savoury Rice Dumplings with Coconut

Savoury Rice Dumplings with Coconut

Ingredients

1 kg parboiled rice
2 medium sized fresh coconut, grated
1 tsp salt

Method

1. Wash rice and soak in water for 3 hours. Drain and grind with 1 1/2 cups water to a thick paste.

2. Grind coconut with salt coarsely. Add to rice paste and mix well.

3. Pinch off orange sized portions of rice paste and shape into round dumplings.

4. Boil 5 liters of water in a pan and drop dumpling into the boiling water. Cook for 15 minutes, remove from water and drain well.

5. The dumplings can also be placed on banana leaves and steamed for 10 minutes.

Coconut Halva

Coconut Halva

Ingredients

2 1/2 cups coconut milk
1 1/4 cup milk
1 1/4 cup sugar
1/2 medium sized fresh coconut freshly grated
50 gm unsalted butter

Method

1. Mix coconut milk in a pan and bring to boil . Add sugar and grated coconut, continue cooking, stirring continuously till it solidifies.

2. Mix in butter and remove from the heat.

3. Spread on a flat greased tray, allow to cool and cut into squres.

Oil Free Mango Pickle

Oil Free Mango Pickle

Ingredients

1 large unripe mango
4 tsp salt

Ground to a fine paste

1 tsp red chilli powder
1 tsp mustard seeds
1/2 tsp asafoetida powder (hing)

Method

1. Wash mangoes, dry thoroughly, cut into 1-cm pieces and discard seeds.

2. Add ground paste and salt to mangoes.

3. Mix well bottle and refrigerate.

4. Use after a week.

Country Style Sardines fry-1

Country Style Sardines fry-1

Ingredients

500 gm fish
1 cup oil

Ground to a fine paste

3 cm piece ginger, chopped
4 tsp red chillie powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp fenugreek seeds
1 tsp white vinegar
1 tsp salt
4 tsp water

Method

1. Clean Sardines, and cut into 3-cm pieces, wash and drain

2. Rub spice - paste into fish and marinate for an hour.

4. Heat oil in a kadhai and deep fry till cooked through and brown.

5. Serve hot with rice

Stir-fried Cauliflower

Stir-fried Cauliflower

Ingredients

250 gm Cauliflower
1 tsp turmeric powder
1 tsp +1 tsp salt
1 1/2 tsp oil
1 tsp mustard seeds
4 green chillies
1 stalk curry leaves.

Method

1. Cut Cauliflower into small florets and wash well.

2. Place 2 1/2 cups water in a pan with turmeric and 1 tsp salt and bring to boil.

3. Remove pan from heat and immerse cauliflower in it for 5 minutes. Drain and dry cauliflower

4. Heat oil in a kadhai and sprinkle in mustard seeds. When they start sputtering, add green chillies, curry leaves and 1 tsp, salt and fry for 2 minutes.

5. Mix in cauliflower and stir-fry till completely dry.

Chcken -Fry (kerala style)

Chcken -Fry (kerala style)

Ingredients

1 kg boneless chicken breast
1 cup oil

Marinade

1 1/2 turmeric powder
4 tsp red chillie powder
2 tsp coriander powder
juice of 1 lime
1 tsp tsp salt


Method


1. Cut chicken into 5 cm pieces, wash well and pat dry

2. Combine ingredients for marinade, rub into chicken and marinate for 30 inutes.

3. Heat oil in a kadhai over moderate heat, and deep fry chicken in batches till tender and brown.

Meat Cooked with Milk

Meat Cooked with Milk

Ingredients


500 gm boneless beef or mutton
1 cup ghee
3 medium sized onions, chopped
6 shallot, chopped
2 stalk curry leaves
1 tsp powdered mustard seeds
1 tsp black pepper powder
1 1/2 cup milk


Ground to a fine paste

6 green chillies , chopped
1 tsp turmeric powder
1 tsp black pepper powder
1 tsp mustard seeds
3 cm piece ginger, chopped
1 1/2 tsp white vinegar
1 tsp salt
4 tsp water


Method


1. Wash meat, pat dry and cut into thin 3 cm long strip.


2. Rub spice paste into meat and marinate for an hour.

3. Heat ghee in a kadhai and deep fry meat in batches. Drain and set aside in a fresh pan.

4. Add onions, shallot and curry leaves to kadhai, and fry till shallots turn brown. Add more meat.


5. Mix spice powder with milk and stir into meat.


6. Place pan with meat on high heat, bring to boil, lowder heat and simmer till gravy thickens.


7. Serve hot with Rice or Porotta.

Curd And Ginger Chutney With Coconut

Curd And Ginger Chutney With Coconut

Ingredients

5 cm piece ginger, ground
2 green chillies, ground
2 tsp grated coconut, ground with 4 tsp water
1 tsp salt
1/2 cup curd, whisked

Tempering

2 tsp oil
1/2 tsp mustard seeds
1/4 tsp cumin seeds
1 stalk curry leaves

Method

1. Mix together ginger, chillies, coconut, salt, curd and 2 tsp water in a bowl

2. Heat oil for tempering in a small pan and sprinkle in mustard seeds. When they start sputtering, add cumin and curry leaves. Fry for a moment and pour contents of pan into bowl

3. Mix well and serve.

Liver Curry

Liver Curry

Ingredients

500 gm lamb's liver
1 1/2 tsp oil
10 shallots chopped
3 - cm piece ginger, chopped
3 cloves
1 tsp salt

Ground to a fine paste

3 cloves garlic, chopped
4 tsp red chillies powder
1 tsp black pepper powder
1 tsp turmeric powder
1 tsp cumin seeds
1 1/2 tsp white vinegar
4 tsp water

Method

1. Remove membrane from liver, wash well, drain and cut into 2 - cm pieces

2. Heat oil in a pan, add shallots, ginger and cloves, and fry till shallots turn brown

3. Add liver, salt and spices paste and mix well

4. Stir in scant 1/2 cup water and cook over low flame till liver is tender and gravy thickness

5. Serve with Rice or Porotta.

Prawns with Potato and Coconut

Prawns with Potato and Coconut

Ingredients

250 gm medium sized prawns
2 tsp oil
1 tsp mustard seeds
2 medium sized onions, chopped
3 green chillies, slit
1 stalk curry leaves
1/4 medium sized fresh coconut, chopped
2 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp salt
3 medium sized potatoes, cut into 1 cm pieces

Method

1. Shell, prawns, remove heads, devein and wash

2. Heat oil in a pan and sprinkle in mustard seeds. When they start sputtering, add onions, green chillies, curry leaves and coconut, and fry, stirring constantly, till coconut turns brown.

3. Stir in prawns, spice powder, salt, potatoes and scant 1/2 cup water. Cover pan and cook over low heat, stirring once in a while, till prawns and potatoes are cooked and gravy dries.

4. Remove from heat and serve with with rice

Country Style Prawns Curry

Country Style Prawns Curry

Ingredients

500 gm medium sized prawns
4 tsp red chillie powder
1 tsp coriander powder
3 green chillies, slit
8 shallot, chopped
3 petals cambodge, torn into pieces
3-cm pieces ginger, chopped
1/2 tsp turmeric powder
1/4 medium-sized, fresh coconut, chopped
1 tsp salt
1 stalk curry leaves
1 1/2 tsp oil

Method

1. Shell prawns, remove heads, de-vein and wash.

2. Place all ingredients except curry leaves and oil, in a pan with 3/4 cup water, and cook over low heat till prawns are cooked and gravy thickens.

3. Mix in curry leaves and oil, and remove from heat.

Fish Roe with Coconut

Fish Roe with Coconut

Ingredients

250 gm fish roe
1/2 medium sized fresh coconut,grated
5 green chillies,chopped
10 shallots, chopped
3-cm piece ginger,chopped
1 stalk curry leaves
1/2 tsp salt
1 1/2 tsp oil

Method

1. Wash roe throughly, remove membrane and chop fine.

2. Combine roe with 1/4 cup water and beat well. Add remaning ingredients except oil and mix well.

3. Heat oil in a pan, add roe mixture and cook over low heat for 10-15 minutes, stirring continuously, till cooked

Shredded Fish with coconut

Shredded Fish with coconut

Ingredients

500 gm fish fillet
4 green chillies, slit
3-cm piece ginger, chopped
3 petals cambodge, torn into pieces
1 tsp salt

Ground to Coarse paste

1 medium -sized fresh coconut, grated
4 shallots, chopped
2 cloves garlic, chopped
2 tsp coriander powder
2 tsp red chillie powder
1/2 tsp cumin seeds
1 tsp turmeric powder

Tempering

1 1/2 tsp coconut oil
1 stalks curry leaves

Method

1. Clean fish, wash and chop extremely fine.

2. Place fish, green chillies, ginger, cambodge, salt and coconut paste with scant 1/2 cup water in a pan and bring to boil.

3. Lower heat, cover pan and cook for 10 minutes till no water remains.

4. Heat oil for tempering in a small pan and add curry leaves. Fry for a few moments and pour contents of a pan into fish.

5. Mix well and serve hot with rice

Fried Fish with Coconut

Fried Fish with Coconut

Ingredients

500 gm fish (pearl spot/ pomfret)
1/2 cup oil

Coconut-Spice paste

1/2 cup grated fresh coconut
12 shallots,chopped
10 dry red chillies,torn into pieces
juice of 1 lime
1/2 tsp turmeric powder
1 tsp salt

Method

1. Clean fish, keep whole with head and wash throughly.

2. Place coconut, shallots and red chillies for coconut spice paste in a pan over low heat and roast till coconut turns brown.

3. Cool and add lime juice, turmeric and salt

4. Grind to a fine paste with 1/2 cup water

5. Rub paste over fish, stuff with remaining paste and marinate for an hour.

6. Heat oil in a frying pan and shallow fry fish on both side till cooked through and brown.

7. Place fish ina platter and pour contents of frying pan over it.

Fish Fry

Fish Fry

Ingredients

500 gm fish
juice of 4 limes
1 cup oil

Ground to a fine paste

4 shallots, chopped
4 green chillies ,chopped
2 cloves garlic, chopped
3-cm piece ginger,chopped
1 stalks curry leaves
1/2 tsp salt
4 tsp water

Garnish

3 medium- sized onions, chopped
3 medium- sized tomatoes, chopped
1/2 tsp red chilli powder
2 green chillies, slit
1 spring coriander leaves, chopped
1 tsp coconut oil
1/2 tsp salt

Method

1. Clean fish,cut into 3-cm pieces, wash and drain.

2. Mix lime juice with spice paste, rub into fish and marinate for 20 minutes.

3. Heat oil in a kadhai and deep fry fish till cooked through and brown. Drain and arrange on a platter.

4. Combine ingredients for garnish and scatter over fish.

Fish Fry

Fish Fry

Ingredients

500 gm fish
1 cup oil

Ground to a fine paste

3-cm piece ginger, chopped
4 tsp red chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp fenugreek seeds
1 tsp white vinegar
1 tsp salt
4 tsp water

Method

1. Clean fish, cut into 3-cm pieces, wash and drain.

2. Rub spice -paste into fish and marinate for an hour.

3. Heat oil in a kadhai and deep fry fish till cooked through and brown.

Country Style Sardine Curry

Country Style Sardine Curry

Ingredients

25 sardines
4 green chillies, slit
3 petals cambodge, torn into pieces and soaked in 1 cup water
1 tsp salt
1/2 tsp +1 tsp oil
1 stalk curry leaves

Ground to a fine paste

10 dry red chillies, torn into pieces
1 tsp coriander seeds
8 shallots, chopped
1 stalk curry leaves
1/4 cup water

Method

1. Clean sardines, remove heads, cut into 5-cm pieces and wash.

2. Combine sardines,green chillies, cambodge with its soaking liquid, salt 1/2 tsp oil and spice paste in a pan. Mix well and cook over low heat till fish is tender and gravy thickness.

3. Stir in remaining oil and curry leaves, and remove from heat.

4. Serve with rice or kappa puzhukku.

Sun-dried Mango Pickle

Sun-dried Mango Pickle

Ingredients

1 kg unripe mangoes
2 tsp sesame seed oil
100 gm red chilli powder
20 gm asafoetida powder
100 gm salt

Method

1. Wash mangoes and dry thoroughly.Cut into 8 pieces each and discard seeds.

2. Heat oil in a pan till smoking. Lower heat, sprinkle in spice powder and salt, and mix well. Add mangoes, mix well and remove from heat.

3. Cool and place in an airtight jar in the sun for 4 days.

4. Use after a month.

Mango Pickle

Mango Pickle

Ingredients

1 kg unripe mangoes
1/2 cup sesame seed oil
100 gm red chillie powder
20 gm asafoetida powder
10 gm fenugreek powder
100 gm salt

Method

1. Wash mangoes, dry thoroughly, cut into 8 pieces each and discard seeds

2. Heat half the oil in a pan, add mangoes and fry for 5 minutes, stirring constantly

3. Heat remaining oil in a fresh pan till smoking. Cool and sprinkle in spice powder. Mix well pour contents of pan into mangoes.

4. Add salt mix well. Bottle and use after 2 days.

Stir-Fried Cabbage with Coconut

Stir-Fried Cabbage with Coconut

Ingredients

250 gm cabbage
2 tsp coconut oil
1 tsp mustard seeds
1 medium- sized onions, chopped
6 green chillies, slit
1 stalk curry leaves
1 tsp salt
1/2 medium sized, fresh coconut, grated

Method

1. Chop cabbage very fine

2. Heat oil in a pan and sprinkle in mustard seeds. When they start sputtering, add onion,green chillies and curry leaves, and fry till onions turns translucent

3. Mix in cabbage and salt.Press down with a spatula, cover pan cook for 5 minutes over low heat.

4. Open pan, add coconut and stir-fry till completely dry.

Note

In a thoran, vegetables are always cut small and cooked with a grated, ground or chopped coconut.

Spicy Mashed Potato

Spicy Mashed Potato

Ingredients

2 medium-sized potatoes
2 tsp oil
1 tsp mustard seeds
1 tsp husked black beans
1 medium sized onions, chopped
8 green chillies,slit
5-cm piece ginger, chopped
1 stalk curry leaves
1 tsp turmeric powder
1 tsp salt

Method

1. Wash potatoes and boil in plenty of water till tender

2. Drain, peel and cut into 5-cm pieces

3. Heat oil in a pan and sprinkle in mustard seeds and dal. When mustard seeds start sputtering, add onion, green chillies, ginger and curry leaves, and fry till onions turns translucent.

4. Sprinkle in turmeric and salt, and mix in potatoes and 3/4 cup water.

5. Cover pan and cook for 10 minutes over moderate heat.

6. Open pan and mash potatoes.

7. Serve with pathiri or porotta.

Sambar Powder

Sambar Powder

Ingredients

1 tsp coconut oil
50 gm asafoetida pieces
50 gm dry red chillies, torn into pieces
1 tsp husked Bengal gram
100 gm coriander seeds
1 tsp fenugreek seeds

Method

1. Heat oil in a frying pan over moderate heat. Add asafoetida, lower heat and add red chillies.Fry for 2 minutes,stirring constantly.

2. Sprinkle in remaining ingredients and continue frying, stirring constantly till gram turn golden brown.

3. Cool,grind to fine powder and store in an air tight bottle.

String Hoppers

String Hoppers

Ingredients

4 cup rice flour
1 cup freshly grated coconut
1/2 cup powdered sugar
1 tsp cardamom powder
1/2 salt

For the garnishing

1/2 cup mixed nuts, grated

Method

1. Mix the grated coconut, sugar,cardamom powder till well combined.

2. Roast the rice flour, till the raw smell disappears.

3. Mix the rice flour, salt and enough warm water and knead it to a smooth dough.

4. Divide the dough into lemon sized balls and press it through a sieve in a circle on a greased plate or in an idli mould. Spread over it a layer of the filling followed by the dough circle . Repeat the layer till the filling is over.

5. Steam it for five minutes.

6. Transfer the contents onto a serving plate.

7. Garnish it with grated nuts.

8. Serve with gravy chana curry or gravy potato curry asa brake fast dish.

Country -Style Fish Curry

Country -Style Fish Curry

Ingredients

500 gm fish
1 and half tsp + 1/2 tsp oil
1 tsp mustard seeds
1 tsp fenugreek seeds
5 dry red chillies, torn into pieces
5 green chillies, slit
3-cm piece ginger, chopped
6 cloves garlic, chopped
10 shallots, chopped
2 stalks curry leaves
1 tsp turmeric powder
1 tsp salt
3 petals cambodge, torn into pieces and soaked in scant 1 cup water

Method

1. Clean fish, cut into 3-cm pieces and wash.

2. Heat 1 and half tsp oil in a pan and sprinkle in mustard seeds. When they start sputtering, add fenugreek,red chillies, green chillies,ginger,garlic,shallots and curry leaves, and fry till shallots turn brown.

3. Stir in turmeric, salt and cambodge with its soaking liquid.Add fish, cover pan and cook over low heat till fish is tender and gravy thickens.

4. Gently mix in 1/2 tsp oil and serve.