Kerala Cuisine

yam dryfry

2014-12-14T15:49:00.000+05:30

1. yam- 300gram
Turmeric powder-1/2 teaspoon
Green chilli- 1Big
Curry leaves-one stalk
Water-2 cup
2.Salt-3/4 teaspoon
Garam masala-1/4teaspoon
pepper powder-1/2teaspoon
3.ghee or coconut oil-1 1/2 teaspoon.

Oil hands before starting ,as yam may cause itching on your hand..Wash yam,peel it and wash again.Cut it into square pieces,.wash again.. Cook the yam pieces with turmeric,green chilli ,curry leaves and water in a deep pan for 10 minutes in medium flame.when the yam is half cooked add salt,pepper powder,and garam masala.cook for 5 more minutes or till all the water evaporates.

Heat oil or ghee in a nonstick pan. lay the yam pieces in a single layer.

Fry for 5 minutes.turn aside and fry for 5 more minutes.serve with rice.

Vegetable Cutlet

2014-12-12T12:39:00.002+05:30

Prep Time: 20 min
Cooking Time:

Ingredients:

Potatoes : 3 medium
Onion :1 big
Carrot : 1 big
Beetroot: 1 small
French Beans: 4 stalks
Tomato : 1 medium pureed
Ginger: 1/2" piece skinned and minced/crushed and chopped
Garlic: 4 pods skinned and crushed with base of a chef knife
Green Chilli: 1( about 4 " long) use more if you have smaller chillies
Curry leaves: 1 stalk
Coriander leaves: Finely chopped 1/4 cup
Fresh peas : 1/2 cup
salt to taste (approx 1 tsp total)
Bread Crumbs or Rava 1/2 cup
Oil : 2 tsp [Coconut/ Canola/Palm Oil]
Oil for frying.

Masala:

Turmeric Powder : 1/2 teaspoon
Chilli Powder : 1/2 teaspoon
Corriander powder : 1 teaspoon
Pepper : 1 teaspoon
Garam Masala : 1/2 teaspoon

Prep

Boil and peel potatoes and mash them
Finely chop onions, chillies, and curry leaves together
Finely chop all other vegetables except peas and keep aside
Microwave all vegetables along with peas in a covered MSF bowl with 1/2 tsp salt added for 3 mins at medium setting [540W] or steam for 5 mins
Heat oil in a wok/kadai
Saute Onion+chilies+curry leaves till onion becomes slightly transparent
Add ginger and garlic to this and saute 1-2 mins ( Ginger garlic paste [ 1 1/2 tsp] maybe used but freshly crushed ginger and garlic gives more flavor)
Add all masala ingriedients except pepper powder and saute for one more minute
Add tomato puree and salt and saute for 2 mins
Add pepper powder and keep aside to cool
Mix together mashed potatoes , microwaved vegetables Coriander leaves and Sauteed masala from step 10 in a bowl
Shape into small round cutlets/patties
Roll in bread crumbs or rava and shallow fry or grill for crunchy vegetable cutlets
grill for 6 minutes,then turn aside,grill again for 4 minutes.

Dhal chutney

2012-07-28T10:35:00.000+05:30

Dhal chutney

Chutney Dhal- 1/2 cup

Grated coconut-1/4 cup

Green chilli-2

Salt- 3/4 tsp

Mint leaves-1/2 cup

Curry leaves-1

Ginger-1/4 inch piece

Water-1/4 cup

Grind together all ingredients to a smooth paste. Add tempering. Can be served as a spread to bread,roti,Idli,dhosa.

Tempering.

Cooking oil (coconut oil)-1 tsp

Mustard seeds-1/tsp

Curry leaves-1
Dry red chilli-1

Asafoetida(hing)- a pinch

Palappam

2012-05-29T15:57:00.000+05:30

Palappam and kadala (black chana masala)curry

Palappam being cooked in a traditional iron wok

Appam is the famous Kerala rice pancake. It is soft and fluffy in the middle and laced and crispy in the edges. Toddy was used to ferment the batter in olden days. When it is noticed that coconut yield is low from certain trees, father will let it out to toddy tappers so that there will be a good yield next year. The toddy tapper will collect toddy from the inflorescence morning and evening. This sweet toddy is used to ferment appam in olden days. It is made in traditional iron wok, It will be served either with kadalakkari or potato stew, or sweetened coconut milk..And those were the finest breakfast I ever had!.

Nowadays pure,sweet unadultered toddy is difficult to get. So set in for yeast readily available in stores.

1. Good quality raw rice- 1cup (150 grams)

Cooked or steamed rice-1/4 cup

Grated coconut-1/2 cup

Water 1 cup

Yeast-1/2 tsp (if it is instant dry yest)

Or make a syrup with yeast granules

2 .yeast granules-1 tsp

Warm water-2 tbl spoon

Sugar -1/4 tsp.

Add sugar to warmwater, dissolve.add yeast granules. Shake a little, keep covered till it is frothy (20 minutes)

3...sugar-1tbl spoon,

Salt ¾ tsp

Coconut milk thick-1/2 cup

Wash,soak rice for 5 hours.Grind the raw rice ,cooked rice ,coconut and yeast with enough water.(1)If yeast granules are using,add yeast mixture after grinding. Cover and keep for 5 hours. Add sugar ,salt and mix well. Adjust thickness with thick coconut milk. The batter should be of pouring consistency. Keep aside for 30 minutes. Make appams.in a non stick appachatty,or any deep non stick wok.

Making appam

Pour 1 big ladle full of the batter into a deep non-stick pan. Slowly rotate the batter on the pan so that a thin coat forms on the side and the middle remains thick.

cover and cook for 1 minute. The middle part will be fluffy. The sides should be crisp.

Repeat for the remaining batter.Makes eight appams.

serve hot with Masala curry, or sweetened coconut milk/milk

Olan-Microwave mode.

2012-05-26T11:04:00.001+05:30

Olan

This is an important side dish in sadhya during onam, vishu as well as in vegetarian feasts during marriages.

1. White pumpkin (ash gourd )-150 gram

Green pumpkin-100grm

Carrot-1

Arbi (colocasia roots)or potato-1(peel, and wash)

Green chilli-3

Water-1/2 cup

2. Grated coconut-1 cup

Warm water-1 ½ cup

3. Thick coconut milk1/2 cup

Thin coconut milk-1 cup

4. salt-3/4 tsp

Coconut oilt-1 tsp

Curry leaves-2.

Wash, remove skin. and

remove seed from pumpkin. Cut into thin slices of 1 ½ inch squares. Slit carrot in to two. Cut in to half moon shaped slices. Peel, and wash arbi/potato. Cut potato also in the same shape.

Grind coconut with warm water, strain, take the thick coconut milk, and keep aside. Repeat .take thin milk (1 cup) keep aside.

In a deep microwave safe bowl, take all the vegetables and water.Microwave covered for 7 minutes.

Add the thin coconut milk and salt.mix well. Microwave covered for 3 minutes.

Stir well, microwave uncovered for 2 minutes.

Now add thick coconut milk, curry leaves and microwave uncovered for 30 seconds.

Add coconut oil (raw) over it. Serve along with rice or roti.

cucumber curry,Microwave mode

2012-05-20T11:30:00.000+05:30

Moru curry (curd based cucumber curry)

1. Cucumber (Big Malabar variety or white pumpkin can also be used)-200gm

Turmeric powder-1/2 tsp

Tomato-1 small

Green chilli-2

Water-1 ½ cups

2. salt-3/4 tsp

3. Coconut (grated)-1/2 cup

Fenu greek seeds- -1/4 tsp

Cumin seeds-1 tsp

Green chilli-1

Curd-1/2 cup

Grind to a fine paste.

4. Pepper powder-1/2 tsp

Curry leaves-2 no’s

5. Curd (beaten-1/2 cup

For tempering

Coconut oil-1 tsp

Mustard seeds-1/2 tsp

Red chilli-2

Curry leaves-1

Method:

Wash, cut and remove seed portion of cucumber. Cut into cubes.

Also cut tomatoes into small cubes.

Grind coconut along with all ingredients (3)in to fine paste. Keep aside

In a deep Microwave oven proof glass bowl take all the ingredients in (1) Microwave covered in high power8 minutes. Stir, add salt, microwave for 5 more minutes.

Add coconut paste, (3), pepper powder and curry leaves.(4)

Add beaten curd,(5) mix well

Microwave uncovered for2 minutes.(the bowl should be deep otherwise curry will spill at this stage.)

Add tempering. Serve hot or cold with rice.

To make this curry in pressure cooker,cook Cucumber along with all the ingredients in(1)and salt for 6 minutes or 5 whistles.add coconut paste,boil for 2 minutes,then add tempering .

Avial Malabar style in microwave mode

2012-05-16T10:29:00.000+05:30

1.Yam-100 grams
Green chilli-1
water- 1 cup
coconut oil-1 tsp
2.Pumkin-100gram
Kerala cucumber-100gm
carrot-50 gram(1 small)String Beans(Achinga payar)-50 gram,
Tomato-50 gram,Green plantain(Raw Kerala banana)--1/2 of medium one(100 gram)
Brijal-1 small.
Drum stick- 50 gram-1 big
greenchilli-3
thick curd(beaten)-1/2 cup
turmeric-1/2 tsp
3.Salt-1 1/2 tsp
4.Grated coconut-1cup
curry leaves-3
green chilli -2
cumin seeds(jeera)-1 tsp
shallots-4(or 1/2 onion)
Grind coarsely.(Used to crush this in a grinding stone in traditional method..See my blog My art views

http://myartviews.blogspot.in/

-to know how avial was made in traditional way)
5.curd-1cup
6.curry leaves -2
coconut oil-1 tablespoon.
Method.
Peel,cut yam into long pieces,1 1/2 inch long,1/4 inch wide.(size matters)wash well.cut all other vegetables in the same size.slit chillies lengthwise.
Grind coconut paste.Keep aside.
Microwave mode.
Microwave yam in a deep microwave safe bowl with all ingredients in (1)5 minutes covered.
Add all cut vegetables and ingredients in (2 )microwave covered in high for8minutes.mix well.
Now add salt,mix well.microwave covered for 2 minutes. mix well.
Now add coconut paste and curd.Microwave uncovered. for 1 minute.
Add coconut oil and curry leaves,mix well.Microwave uncovered. for 1more minute.
Serve with rice.
Pressure cooker mode

If using a pressure cooker.Cook all the vegetables together with 1 1/2 cup of water and turmeric for 6 minutes,after cooking add salt and curd.cook in open for 5 minutes.then add coconut paste,curd ,curry leaves and oil...

Brinjal Dry Fry.Microwave Mode

2012-05-13T22:37:00.000+05:30

1.Brinjal(tender with out seeds)-250grams Green chilli-2 Salt-1tsp Water -1 spoon Curry leaves -2 Shallots (madras onions)-10 no’s (or use one big onion) Pepper powder-1tsp 2. Turmeric powder-1/2 tsp Garlic-8 flakes. Coconut oil-1 tsp Method. Cut brinjals lengthwise. Mix with salt and green chilli. Add curry leaves, shallots and pepper powder. sprinkle water. (1)Microwave covered in high for 5 minutes. In another flat microwave safe dish take oil. Add crushed garlic. Microwave for2 minutes. Add turmeric powder.mix well(2)

. Now add the cooked brinjal.Mix well .Microwave for 2 minute. Serve hot with rice.

MIXED VEGETABLE CURRY

2012-05-12T09:38:00.001+05:30

A.1.Onion - 3 (Cut length wise and mix 1/4 tea spoon salt, so that onion will turn brown quickly.) keep aside
2. tomato-2 (Cut into cubes)
3 Ginger-1/2 inch piece (Cut to small pieces)
4. Green Chillies-2( Slit)
5. Curry leaves- I leaflet.
6. Garlic- 5 flakes(Crush with a spoon)
7.coconut oil-1 table spoon
B.1. Coriander powder – 2 table spoons,
2. Garam masala- half tea spoon
3. Chilli powder -1 -1/2teaspoon
(Or take 3 table spoon of veg masala.)
4.Turmeric powder- ½ tea spoon
Add three table spoon of water and make a paste and keep aside.

C. 1.Potato -2
2. carrot-2
3. Beans – 100 grams,
4.Beet root-1 (optional)

5.Baby corn-4 nos

6 .Green pease-50 gms

7.salt1tsp,water -2 cups

.Method:- Heat Kadai and add one table spoon of oil .add crushed garlic. Sauté till it turns brown. Add onion and ginger. Sauté till onion become transparent. Add cut tomatoes and curry leaves.sauté for another five minutes. Add the masala paste (B) and stir for three minutes, Keep aside this tomato onion masala.

Clean, peal, wash and cut the vegetables into cubes. Add 2cups of water and salt.pressure cook for 5 minutes. add tomato onion masala.Boilfor 6 minutes. Can be served with rice or roti.

Low fat cooking-south Indian rice

2012-05-10T15:21:00.001+05:30

Moong dhal sadam.

1. Biryani Rice (good quality raw rice)-1 cup-150grams

Moong dhal (Green gram dhal broken and without husk)-1/2 cup (75 grams)

Water-3 1/4 cup

2. Turmeric powder-1/4 th tsp

Asafoetida(hing)-a pinch

Pepper powder-1tsp

Salt-1tsp

Fry dhal in a hot kadai without oil for 5minutes.Wash dhal and rice. In a pressure cooker take 3 1/4 cup of water add all ingredients (2) cook for 4 whistles. When cool, open cooker, add tempering

For tempering:

Ghee-1tsp

jeera(cumin seeds)1tsp

Whole black pepper-8 no’s

Cashew 10 no’s

Ginger-1 inch piece (20 gram)Cut in to small pieces

In a nonstick pan, heat ghee, add jeera first then add ginger. When ginger turns little brown, add all ingredients. Serve hot with pappad,chutney and pickles.

Low fat cooking-Vegetable Pulao , Microwave mode

2012-05-06T15:11:00.001+05:30

1.Basmati rice-1 cup(200gm)

Water-2 1/4 cup

Cardomom-1 pod

Black cardamom-1 pod

Cloves-6

Cinnamon-1 inch stick

Wash rice and soak it in water along with spices for 1 hour.

2. Ridge gourd/French beans-(75gm)

Tomato-I medium (75gm)

Carrot-2medium (100gm)

Cauliflower florets-3/4 cup100gm

Green peas-1/2 cup (75gm)

Salt-1/2 tsp

Pepper powder-1/2 tsp

All vegetables should be cut in to small pieces.

3. Ginger-1 inch piece (20gm)

Garlic-8(20 gm) cut in to small pieces0

Mint leaves-5

Garam Masala (mixed spices powder)-1/2 tsp

Turmeric powder-1/2 tsp

Dhania (coriander) powder1/2 tsp

Salt-1/2 tsp

Pepper powder1/2 tsp (or according to taste)

4. cashew nuts-20 gm

Raisins-20 gm

Ghee-1 tsp

Method:

In a broad microwave safe bowl, put ghee. Add cashew nuts and raisins, microwave in 100% for 1 minute. Transfer the fried cashew nuts and raisins in to serving bowl.

In the same bowl microwave all the cut vegetables.( ingredients2)uncovered for 3 minutes.

Add soaked rice and spices (1) Add ginger and garlic. Mix well. Microwave covered for 10 minutes.

Add Masala powders, mint leaves and salt (3) microwave covered for 4 minutes.

Give standing time of five minutes. Add fried cashews and raisins. Fluff with a fork. Serve hot along with papad,salad and achar(pickle)

Tomato Chutney-Microwave cooking

2012-05-02T08:41:00.000+05:30

Tomato chutney

1.chillypowder -1 1/2 tsp

Asafoetida- a pinch(hing)

Coconut oil-1/4 tsp(Optional)

2. Tomato –big 2

Onion-3 medium

Curry leaves-few

Salt-1/2 tsp

Garlic -4

Method

1. In a flat mws dish take chilli powder and asafoetida .add oil (optional). In high power ,microwave uncovered for 1 minute.

2. Cut tomato, onion, and garlic lengthwise,

3. Crush well onion with salt. Add this to chilli powder, don’t mix. Microwave for 4 minutes covered. Add tomato, garlic and curry leaves, microwave for 3more minutes, uncovered

4. Keep aside till cool. Grind to a coarse paste in a mixer.

Serve with dosa,Idli,and adai dosa.

Low Fat Cooking-Mixed vegetable masala in Microwave mode

2012-04-26T12:53:00.000+05:30

Microwave cooking

Mixed vegetable masala.

1. Oil- ¼ tsp

Chilli Powder-1tsp

Coriander powder-3tsp

2. Onion-2 medium) (150Gm) Cut in to cubes

Tomato-1 big (100gm)Cut in to cubes

Garlic-8 (20gm)slit

Salt-1/2 tsp

Curry leaves-few

Coconut shredded-1 tbsp (optional)

3. Carrots-1medium (100gm)- Cut in to cubes

Potato (optional)-100 gm(1 medium) Cut in to cubes

Water-2cups

Salt-1/2 tsp

4. Cauliflower-200gm (1 cup florets)

Green peas-50 gm (1/2 cup)

Ginger-10 gm-1/2 inch piece

Turmeric Powder-1/2 tsp

Pepper-1tsp

Garam masala-1/2 tsp

Curry leaves-1 leaf

Method.

Masala paste.

1. In a microwave safe bowl, take oil .mix oil with Masala powder (1) cook in high power for 30 seconds. 2. Add onions, tomato, and garlic, salt (2) .mix well with Masala powder. Again cook for3 minutes in high power. Keep aside. After cooling grind this with coconut (optional)to a fine paste.

3. In a round MW S bowl take sliced carrot and potato Add two cups of water and salt, (3)Microwave covered in high power for 4minutes. Stir well.

4. Now add Cauliflower, peace, and other ingredients (4) .Mix well. Microwave covered for4 minutes.

5. Add ground masala, Mix well. Microwave uncovered for 2 minutes.

Serve hot with Rice or Bread.

Palppayasam

2012-04-22T13:36:00.001+05:30

Palppayasam.( kheer)

Good quality raw rice----- 100 gms(half cup)

Sugar---------- 200gms (1 and quarter cup)

Milk------------ 1 litre.

Method .

Wash rice. Put all the ingredients in a5 litre pressure cooker. Cook with out lid for 5 minutes. Put the lid .Put weight just when the steam comes form the vent. Cook in slim flame for 15 minutes. Keep it as such for 2 hrs. Your yummy palppayasm is ready.