Chicken Biryani (Kachi), originally uploaded by Ranjitha Deepesh @ Taste & Flavours.

Ingredients

1. Chicken – 2lbs
2. 2-3 Green chillies Chopped
3. Yogurt – 1 cup
4. Ginger Garlic Paste – 2 tsp
5. Black Cardamom – 2 pcs
6. Cinnamon – 2 pcs
7. Cumin powder – 1/2 tsp
8. Coriander powder – 1/2 tsp
9. Javeri Mace – 1 tsp
10. 1 cup fried onions (will take upto 2 onions to get that)
11. Oil – 2 tbsp
12. Green Cardamom and Cloves 2 nos each
13. Cumin seeds – 1/2 tsp
14. Rice – 1/2 kgs
15. Salt & Turmeric to taste.
16. Saffron Milk (Mix a pinch of saffron with little hot water). You can also add some kewra to it.

Method

• Grind the ingredients 2 to 9 in to a fine paste. Mix 3/4′th of the Fried Onions with the paste.
• Cut the chicken into  small pieces, or you can make cuts into big pieces of chicken and then
• Marinade the pieces with the paste made in the above step, and refrigerate it for 2-3 hours.
• Boil the rice with the Green cardamoms, Cloves and cumin seeds with salt till it is half-cooked.
• In a Deep Pan or vessel, put half of your marinated chicken along with your marinade, then top it up with half of the rice. Sprinkle some Saffron Milk over it.
• Do the above step until all the rice and chicken is used up.
• If you have a good Tight Lid to close the pan, its better. But you can also do it otherwise.
  • Knead some flour into smooth Dough.
  • Cover the Edges of the vessel & Lid using the Dough, so that no steam goes off the vessel.
• Cook on High heat for 10 mins, and then about 20-25 mins on Low heat/flame.
• By this time, your dough will start to crack and peel off. That’s when you get to know your Biryani is cooked.
• Garnish the Biryani with Nuts, Raisins and Fried onions.
• Some people like to have it garnished with Boiled eggs too.

Chicken Tandoori , originally uploaded by Ranjitha Deepesh @ Taste & Flavours.

Ingredients

1. Chicken big pieces – 2lbs

Marination

1. Ginger garlic paste – 1 tbsp
2. Red chilli powder – 2 tsp
3. Turmeric powder – 1 tsp
4. Garam Masala powder – 2 tsp
5. Lemon Juice – 2 tsp
6. Kasoori Methi – 2 tsp
7. Yogurt – 2 tbsp
8. Salt – to taste
9. Oil – 2 tsp

Method

• Clean the chicken pieces and cut small slits on the pieces.
• Rub it with Lemon juice and salt, and keep it aside for 5-7 mins.
• Marinate the pieces with the above marination, and keep it in the refrigerator for atleast 2 hours.
• Pre-Heat the broiler to its maximum temperature. You can also use the Oven, but make sure that the temperature is at its highest.
  Remember the Tandoor usually gets to temperatures 600-800F and our conventional oven’s can do only upto 500F.
• Keep the pieces on a grill and cook it for 5 mins.
• Turn the pieces over and then again cook it for 10 mins. See to it that they don’t burn.
• Serve it Hot, with Green Chilli chutney, and onions.

Chole has various names such as Kabuli chana, Chick pea , Garbanzo beans, etc. It is best if had with bhatura or rotis.

Ingredients:

• Chick Peas or Garbanzo beans… 1 cup
• 1 small onion
• 1 tomato
• 3-4 pods of garlic
• Ginger .. 1 inch
• 2 Green chillies
• Red Chilli powder… 1 tspn
• Turmeric powder… 1/2 tspn
• Coriander powder… 1 tspn
• Chana Masala powder (optional) …. 1 tspn
• Whole Garam Masalas like cloves , cinnamon, cardamom, bay leaf etc.
• Salt.. to taste
• Water
• Oil
• Cilantro .. for garnish

Method:

1. Soak the chick peas overnight and pressure cook by adding salt.
2. Grind the onions, tomatoes, green chillies, ginger and garlic.
3. Heat oil  in a pan.
4. Add the whole garam masala and let it splutter.
5. Now add the ground masala paste.
6. Stir well till it changes colour.
7. Now add the red chilli powder, turmeric and coriander powder.
8. Stir well till the masala leaves oil.
9. Now add the boiled chick peas.
10. Add some water. Add salt.
11. Let it simmer for a while. Add the chana masala at this point of time.
12. Garnish with cilantro leaves.
13. Serve with rice, rotis, naan or puris.

Vishu Kani

What is Vishu: It is the New Year of Keralites – it is the astronomical or zodiac New Year in Kerala and is observed on the first day of the Malayalam month of ‘Medam.’ In 2010, the date of Vishu is April 15. Historically the festival is closely associated with the agrarian economy of Kerala – a state is the southern part of India. The highlight of the festival is Vishukani, Vishukaineetam and Vishubhalam.

The Vishu day celebrations begin with the ‘Vishukani.’ ‘Vishu Kani’ is the first auspicious thing that people see on the day and this takes place during the Brahma Muhurtam. The ‘Vishukani’ is usually prepared on the night before the Vishu day. Immediately on awakening from sleep, people close their eyes and proceed towards the place where Vishukani is placed. This is known as Kani Kanal – kani means ‘that which is seen first.’

In the past,Vishu marked the beginning of the agricultural season and in rural areas farmers used to usher in the day by furrowing the earth as a ceremonial start to farming operations. Devotees throng major temples across the state including Guruvayur Sree Krishna temple and the hillshrine of Lord Ayyappa at Sabarimala for ‘Vishukkani’ darshan. Gifting of cash by elders to their younger ones in the family and a sumptuous feast are also part of the festivities. Children greet Vishu by bursting crackers from the day before Vishu.

Kerala Sadya

Vishu Science & History: In the vedic calander, vishu is the new year day which  falls on the Mesha Sankranti day normally 14th  April and sometimes  on 15th. Vishu word is the short form of Vishuvath.  The starting point of the  counting of the  revolution of earth around the sun   is this mesha sankranti  (Alpha Aeries point)  the  point of changing the sign of Sun from Meena to Mesha. This is indirectly told as the crossing of the sankranti line  by the Sun because it is so when we view from the Earth. During Aryabhatta’s period ,  AD 499 March 21st at 1.00 Noon was the  Mesha sankranthi vishuvath, which slowly drifted 54’ every year  (ayanaachalanam) and  this drifting for the last 1500 years  resulted in the change of the Mesha sankranti from  March 31st to April 14th /15th . New year day of Kali era  is considered as this day. So we can say the new Kali year  5012  starts  from April 15th vishuvath day according to the vedic calander. The Virodhi Nama samvatsaram will be over by April 14th and Vikruthi naama samvatsaram will start from Vishu onwards. Few experts also say that  this change should be counted from March 21st.  How ever astronomically the new year day is on April Vishuvath which we have used for spiritual, traditional  and social  customs and rituals as  in the other Indian  traditions.

Article with Help from: www.iish.org & www.hindu-blog.com

Ingredients:

1. Chicken cut into medium sized pieces … 1 lb
2. Grated Coconut or Dessicated coconut…. 2 cups
3. Whole red chillies…. 3-4 nos
4. Chopped onions…. 1 cup
5. Garlic chopped…. 1 tspn
6. Ginger chopped… 1 tspn
7. Whole garam Masala like Cardamom, cinnamon, bay leaf, black peppercorns, cloves.
8. Tomatoes chopped… 1 tbspn
9. Yogurt/Curd…. 1 tbspn
10. Red chilli powder…. 2 tspn
11. Turmeric powder….. 1 tspn
12. Coriander powder….. 1 tspn
13. Ginger Garlic paste…. 2 tspn
14. Garam Masala powder… 1 tspn
15. Salt to taste
16. Oil
17. Water

Method:

• Clean the chicken pieces well .
• Mix turmeric, chilli powder, coriander powder, salt, yogurt, ginger garlic paste.
• Make a paste and apply on the chicken pieces. Marinate for at least an hour.
• Heat some oil in a pan. Add the whole garam masala and let them splutter.
• Add the chopped onions. Fry till it turns golden brown.
• Add the chopped ginger garlic and whole red chillies and fry well.
• Now add the grated coconut and fry till they turn brown in colour.
• Add the tomatoes and fry till it gets cooked.
• Put off the stove and let the mixture cool.
• Now grind this in a blender by adding some water.
• Heat some oil in another pan. Add the marinated chicken pieces and the ground masala.
• Add water if needed to make a gravy.
• Also add salt, chilli powder and garam masala.
• Simmer on low flame till the chicken is properly cooked.
• Garnish with coriander leaves.
• Serve with rice, rotis or phulkas.

Hey guys… ) am back after a long gap of almost a month and a half. Well.. I was on a vacation to God’s Own Country to meet all of my loved ones… a desirous break after a gap of 2 years. There were lot of plans on my agenda, like catch up with my relatives, travelling , and so on … the top on my list was having “mom’s food” .
She had prepared a variety of authentic Kerala Food but the one that I picked to be posted on my blog was Fish fry ; spicy and mouth watering as it appears, it was prepared out of Karimeen, a famous Kerala Fish also called Pearl Spot fish.

Ingredients:
1lb Fish.. Any fish of your choice cut into big pieces
(I used Karimeen also called Pearl Spot fish)

Marinade:

1. Red chilli powder …. 3 tspn
2. Turmeric powder….. 1 tspn
3. Coriander powder…. 2 tspn
4. Curry leaves.. chopped
5. Ginger Garlic paste…. 2 tspn
6. Crushed Peppercorns…. 1 tspn
7. Salt to taste
8. Oil

Method:

1. Clean and cut the fish pieces. You can either cut them into big pieces or just trim off the head and tail.
2. Mix all the marinade like the chilli powder, coriander powder, turmeric powder, ginger garlic paste, curry leaves, salt and oil. Add some water to the marinade to make a smooth paste if required.
3. Rub the marinade over the fish pieces. Coat them well.
4. Keep aside for about an hour.
5. Heat oil in a non stick pan.
6. Add the fish pieces and shallow fry on medium heat.
7. Turn the fish pieces halfway through cooking time, taking care not to break the pieces.
8. Generally it takes about 10 to 15 minutes for the fish pieces to be thoroughly cooked.
9. Once cooked, garnish with coriander leaves and sliced onions.

The first time I had tasted Dal Makhani was from a restaurant in Miami and I found it to be so rich and creamy that I decided to try to make  it  myself. Here, the dal used is Whole Urad Dal or black lentil and what makes it more delicious is the fresh cream and butter that’s used in it. Dal Makhani is also called Maa ki Dal or Kaali Dal. It is called Kaali Dal, basically because the lentil used in here is the black one. Dunno why it is called Maa ki Daal ….. I guess may be because it reminds you of your mom due to its very tempting flavour !!

Ingredients:

• Whole Urad Dal/ black lentils….. 2 cups(soaked overnight)
• Red Kidney beans/Rajma….. 1 cup(soaked overnight)
• Chopped Onions….. 1 cup
• Chopped tomatoes…. 1 cup
• Ginger Garlic paste… 1 tspn
• Chilli powder…. 1 tspn
• Turmeric powder….. 1/2 tspn
• Coriander powder…. 1 tspn
• Kasoori Methi powder…. 2 tspn
• Whole Garam Masala(cinnamon, black cardamom, bay leaf, cloves)
• Fresh Cream…. 1/2 cup
• Salt to taste
• Oil or butter
• Water

Method:

1. Cook the black lentils and the kideny beans in a pressure cooker for 5-6 whistles or till the dals are properly cooked( do not overcook).
2. Heat oil or butter in a pan.
3. Add the whole garam masala and let it splutter.
4. Now add the chopped onions and fry till it turns golden brown.
5. Add the ginger garlic paste and turmeric and fry well.
6. Now add the chilli powder and coriander powder and mix well.
7. Add the chopped tomatoes.
8. Add the cooked dal and water to this and mix well.
9. Let it cook for sometime.
10. Now add the fresh cream and mix well.
11. Add the kasoori methi powder and salt . Simmer for about 5 minutes.
12. Put off the stove. Garnish with cilantro leaves.
13. Serve with rice or rotis.

Daal (Lentils) also known as Parippu in Malayalam/Tamil, Pappu in Telegu are a variety of pulses which are mostly kind of split peas. Dal has always been the mainstay of south asian cooking, especially in India/Pakistan/Sri Lanka etc. Dal Makhani, Dal Maharani, Sambaar, all have the very same protein – Daal.

Ingredients

• Toor dal/split pigeon peas….. 1 cup
• Chopped spinach….. 2 cups
• Chopped tomatoes…. 1/2 cup
• Chilli powder…. 1 tspn
• Turmeric powder…. 1/2 tspn
• Salt to taste
• Water

For tempering:

• Mustard Seeds…. 1 tspn
• Whole red chillies… 3-4 nos
• Cumin Seeds…. 1/2 tspn
• Chopped garlic…. 1 tbspn (optional)
• Few curry leaves
• Oil or ghee

Method:

1. Cook the dal, spinach and tomatoes along with turmeric, chilli powder, salt and water. Cook all the ingredients in a pressure cooker for 3-4 whistles.
2. Heat 1 tbspn oil or ghee in a pan. Add mustard seeds and cumin seeds. Let them splutter.
3. Now add the whole red chillies, curry leaves and chopped garlic.
4. Stir till the garlic is brown in colour.
5. Add the tempering to the cooked dal. Mix well.
6. Serve hot with rice.

My mom used to say that Fish curry is the easiest of all curries when it comes to non-veg. Especially when it comes to preparing fish curry in a Trissur style it is the easiest. You just have  to add all the ingredients together and put in on the stove. But one of my friends who is from Thiruvalla has a different view altogether, as her style of preparing fish curry is a bit different. But both versions of curries tastes as good as the other.
Meen Curry is usually prepared in a traditional earthern pot also called “meen chatti”, therefore tastes even better  when you have it the next day.
Today I have for you Fish curry in Trissur style with coconut milk gravy and Kudam puli also called “Kokum”.

Ingredients:

• Fish Cut into pieces(any fish of your choice) … 1 lb
• Shallots/Pearl onions…… 7-8
• Green Chillies….. 3-4
• Ginger….. 1 big piece
• Curry leaves
• Chilli Powder…… 2 tspn
• Turmeric powder…. 1 tspn
• Kudam puli/ Kokum… 3-4 pieces
• Fenugreek powder… 1/4 tspn
• Coconut milk….1 cup
• Salt to taste
• Water
• Coconut oil or Any cooking oil

Method:

1. Clean the Fish pieces thoroughly and cut them into pieces.
2. Crush the shallots, green chillies and ginger.
3. Soak the kudam puli or kokum in warm water till it becomes soft.
4. Take a cooking pan and add the fish alongwith the shallots, green chillies ginger and curry leaves.
5. Now add the chilli powder and turmeric powder.
6. Add some water , kokum  and salt and let it cook.
7. Once the fish is cooked add the coconut milk.
8. Let it simmer for sometime. At this point add the fenugreek powder (do not stir the curry too much or the fish pieces might break)
9. Turn off the heat and set it aside.
10. Heat coconut oil in another pan.
11. Add some chopped shallots to it.
12. Fry till the onions turn golden brown. Add this to the cooked curry.
13. Serve hot with steamed rice.

Presenting Tofu Grill for all  my Vegetarian friends;  spicy and healthy yet can be had with all the fun you have at a BBQ party. This can also be made with Paneer/cottage cheese.

Ingredients:

For Marination:

• Extra firm Tofu
• Chilli Garlic Sauce
• Soya Sauce
• Salt
• Olive oil

For grilling:

• Green bell pepper
• Tomatoes
• Onions
• Bamboo skewers

Method:

1. Cut the tofu into  1 inch cubes.
2. Marinate the tofu pieces with the chilli garlic, soya sauce, salt and olive oil.
3. Refrigerate  it  for half an hour.
4. Soak the bamboo skewers in warm water for 30 mins to avoid burning.
5. Cut the bell peppers, onions and tomatoes into approx 1×1 inch pieces.
6. Skewer the tofu and veggies in a pattern , keeping minimum space in between.
7. Place the skewers on the grill and cook till they change color.
8. This can also be grilled in an oven or in the broiler. Pre-heat the oven at 475 F and cook till the tofu changes color.

Serve as an appetizer with a  zest of lemon.

Biryani was supposedly originated in Middle east countries, and brought to India via Calicut (Kozhikode) by Arab traders. So Kerala holds a special value with respect to Biryanis, and Kozhikode Biryani is one of the most popular of all as to me. It has not gained much popularity in the favourite dishes of India due to dull marketing (unlike Hyderabadi Biryani).

I have heard that Fish biryanis tastes good with either “King fish” or Shrimp. The one in the pic has been tried using Salmon. You can use any fish of your choice, as far as the masalas being used is made perfect.

Let’s get into the act..!

Ingredients

1. Fish (Any fish of your choice) Cut into medium size pieces – 1lbs
2. 2 cups of Rice (soaked in water for half an hour)
   
3. Whole garam masalas (like Cardamom, cinnamon, cloves, bay leaves, star anise, shahi jeera)
4. 1 big Onion chopped
5. 1 Tomato chopped
6. Few curry leaves
7. Green chillies – 3 (slit length wise)
8. Ginger garlic Paste – 1 tsp
   
9. Crushed Fennel seeds – 1 tsp
10. Coconut Milk – 1/2 cup
11. Red chilli Powder – 1 tsp
12. Turmeric Powder – 1/2 tsp
13. Coriander powder – 1 tsp
14. pepper powder – 1/2 tsp
15. Some Fried Onions & Cashew nuts
16. Cilantro leaves
    
17. Salt to taste
18. Water & Oil as required.

Method

• Marinate the fish pieces with the ingredients (11-14) i.e. Red chilli, turmeric, coriander, Pepper powders & salt to taste.
• Set it aside for at least half an hour.
• Now heat some oil and shallow fry the fish pieces.
• Take out the fish pieces and add Onions in the same pan, & saute till it turns golden brown.
• Now add the Ginger garlic paste, Curry leaves, green chillies, and Mix well.
• Add the chopped tomatoes and cook till it turns pulpy.
• Add the crushed fennel seeds to the above pulpy gravy.
• Now add the fried fish pieces and the coconut milk and salt, and cover & cook for around 5 mins (Make it into a semi gravy form). The gravy should now smell wonderful..!

Cooking Rice

• Half Cook the rice along with the whole garam masalas, and salt. The Rice should only be 70% done.
• Now once the gravy is done make a layers of the rice and the fish masala in a baking bowl.
• Garnish with coriander leaves, fried onions, and fried cashew nuts.
• Pre-heat the oven at 450F and cook the biryani for 20 mins (You can also cook it on stove top on a low flame.)
• Once cooked serve it with Cucumber Raita, and pickle…

Ingredients:
Soy granules… 2 cups
Chopped onions….. 1 cup
Chopped Tomatoes…. 1/2 cup
Finely chopped Green chillies… 2 nos.
Ginger Garlic paste…. 1 tspn
Few Curry Leaves
Whole Garam Masalas like Cinnamon, cardomom, bay leaf, cloves etc.
Crushed fennal seeds…. 1 tspn
Red chilli powder…. 1 tspn
Turmeric Powder…..1/2 tespn
Coriander powder…. 1 tspn
Garam Masala Powder…. 1tspn
Oil
Salt.. to taste
Water

Method:
Soak the Soy granules in warm water for half an hour.
Meanwhile heat oil in a pan and add the whole garam masalas.
Once it sizzles add the chopped onions, green chillies and curry leaves .
Saute well till the onion changes color.
Now add the ginger garlic paste, crushed fennel seeds and fry them well.
Add the tomatoes and stir well till they become pulpy.
Now add the red chili powder, turmeric powder, coriander powder and garam masala powder.
Stir well.
Now take the soy granules and squeeze out the excess water from it and add it to the mixture (make sure to wash them well before adding to the curry mixture to get rid of its raw taste)
Add water and salt(you can also add coconut milk instead of water).
Cook for 10 mins.
Serve with rotis or rice.

Yesterday I ran out of Veggies in my refrigerator and all I found was a Cauliflower and a pack of frozen Green peas. There were also some roasted peanuts in the pantry so I thought of preparing Gobi Mattar with crushed Peanuts. Its a simple recipe with not much of spices and the crushed peanut gives it a very good flavour.

Gobi Matar Stir fry can be had with rotis or parathas. It can also be prepared in a gravy form. Boiled Potatoes can also be used and you get a Gobi Aloo Mattar instead of just Gobi Matar.

Diet type: Vegetarian

Meal type: Main Course

Culinary tradition: Indian (Northern)

Copyright © Taste & Flavours.
Recipe by Taste & Flavours Team..

Recipe: Cabbage thoran

Quick Glance: Cabbage thoran is a dry Keralite dish made of vegetables and grated coconut. It is a great accompaniment and is considered to be an important part of the “sadhya” (feast). “Thoran” means dry dish made of any vegetables of your choice. The main ingredient of a thoran consists of mustard seeds, curry leaves, turmeric and grated coconut. Here I have made thoran out of green cabbage. You can also make it out of red cabbage.

Diet type: Vegetarian

Diet (other): Low calorie

Meal type: Main Course

Culinary tradition: Indian (Southern)

Copyright © Taste & Flavours.
Recipe by Taste & Flavours Team..

Recipe: Egg Roast (Dry egg curry)

Quick Glance: Egg roast also called Egg Masala or Egg Curry is a semi gravy dish made of boiled eggs and various other masalas. It goes well with all kinds of bread like roti, naan, chapati or appam. If made into a gravy form, it can also be eaten with rice.

Diet type: Non-Vegetarian

Meal type: Main Course

Culinary tradition: Indian

Copyright © Taste & Flavours.
Recipe by Taste & Flavours Team..

Recipe: Aviyal

Summary: Aviyal is one of the typical Kerala Cuisine and forms an important part of the “Sadhya” (Kerala Feast). It is basically cooked with a mixture of vegetables topped with grated coconut and curd.

It is believed that Avial was invented by Bhima, one of the Pandava brothers during their second exile. He was considered to be one of the greatest cooks in Hindu Mythology. Other cook is Nala.

Diet type: Vegan

Diet (other): Reduced carbohydrate, Gluten free

Meal type: Main Course

Culinary tradition: Indian (Southern)

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Recipe: Inji Thair (Masala Curd)

Summary: Inji Thair or Masala curd, is a simple side dish for South Indian Meals, especially Sadya. This item is said to be equivalent to 100 curries/items, as this alone can go with rice or anything.
It is mainly taken with rice at the end of a sumptous meal, and aids in digestion as it stimulates the enzymes.

Cooking time (duration): 5

Diet type: Vegan

Diet (other): Low calorie, Reduced fat

Number of servings (yield): 4

Meal type: Main Course

Culinary tradition: Indian (Southern)

Spicy rating:

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Summary: Veg Manchurian is a popular Indo-Chinese dish prepared from mixed vegetables such as Carrots, Cauliflower, bell pepper, cabbage etc.

Diet type: Vegetarian

Meal type: Main Course

Culinary tradition: Chinese

Spicy rating:4.0

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Summary: Poha Chivda (or Chewda, chiwda) is a wonderful and healthy snack prepared from beaten rice flakes. It is a spicy snack usually prepared during Diwali and is famous among Maharashtrians.

Poha chivda is an easy to make recipe and it also has a great shelf life.

Cooking time (duration): 10 mins

Diet (other): Low calorie, Reduced fat, Gluten free

Meal type: Snack

Culinary tradition: Maharashtrian

Spicy rating:3.5

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Summary: Ras malai is a traditional Indian Sweet dish. It is believed that the dish originated in Eastern India somewhere in Orissa or West Bengal. Ras Malai is basically sweet dumplings of cottage cheese (paneer) immersed in sweetened milk. Rasgulla is some what similar to rasmalai , except that rasgullas are prepared in sugar syrup, while ras malai is prepared in sweetened milk. Here, I am going to show the easier way of preparing ras malai, i.e , preparing ras malai from rasgullas.

Meal type: Dessert

Culinary tradition: Indian

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