Sukhiyan
Ingredients
Cherupayar(Moong Dal) – 1/2 kgJaggery – 1/4 kg
Coconut – 2 cups
Plain Flour – 1 1/2 cup
Gram Flour – 1 1/2 cup
Cardamom – 5 crushed
Water
Plain Flour – 1 1/2 cup
Gram Flour – 1 1/2 cup
Cardamom – 5 crushed
Water
Vendakka Curry
Vendakka Curry
Ingredients
Okra (Vendakka) – 150-200 gms, sliced 1″ lengthwiseCoriander powder – 1 1/2 tsp
Chilli powder – 1 tsp
Turmeric powder – 1/4 tsp
Pepper powder – 1/4 – 1/2 tsp
Aniseed (perumjeerakam) powder – 1/2 tsp
Cinnamon – a small piece
Cardamom pods – 2
Cloves – 2
Onion – 1 medium, finely sliced
Ginger – 1 tsp, chopped
Thin coconut milk – 1 1/2 cup
Thick coconut milk – 1/2 cup
Chopped cashews – 1 tbsp (optional)
Salt
Oil
Curry leaves
Grind all the powders and whole spices to a fine paste, by adding 1- 1 1/2 tbsp water. Heat oil in a pan and saute the sliced okra for a few mins and keep it aside.
In the same pan, add the sliced onion and chopped ginger and curry leaves. Cook till the onions turn light golden brown in colour. Add the ground paste to this and cook for 2-3 mins or till the oil appears. Add thin coconut milk and let it boil.
Add the okra and salt and simmer till the okra cooks and gravy thickens. Add the thick coconut milk and simmer for 3-4 more mins and remove from fire. Garnish with some freshly ground pepper, dont omit this. It enhances the flavour of the dish.
If you are using cashews, soak it in hot water for 5-10 mins. Grind it to a smooth paste. Add this paste to the thick coconut milk and mix well and follow the rest of the recipe.
Turmeric powder – 1/4 tsp
Pepper powder – 1/4 – 1/2 tsp
Aniseed (perumjeerakam) powder – 1/2 tsp
Cinnamon – a small piece
Cardamom pods – 2
Cloves – 2
Onion – 1 medium, finely sliced
Ginger – 1 tsp, chopped
Thin coconut milk – 1 1/2 cup
Thick coconut milk – 1/2 cup
Chopped cashews – 1 tbsp (optional)
Salt
Oil
Curry leaves
Instructions
Grind all the powders and whole spices to a fine paste, by adding 1- 1 1/2 tbsp water. Heat oil in a pan and saute the sliced okra for a few mins and keep it aside.
In the same pan, add the sliced onion and chopped ginger and curry leaves. Cook till the onions turn light golden brown in colour. Add the ground paste to this and cook for 2-3 mins or till the oil appears. Add thin coconut milk and let it boil.
Add the okra and salt and simmer till the okra cooks and gravy thickens. Add the thick coconut milk and simmer for 3-4 more mins and remove from fire. Garnish with some freshly ground pepper, dont omit this. It enhances the flavour of the dish.
If you are using cashews, soak it in hot water for 5-10 mins. Grind it to a smooth paste. Add this paste to the thick coconut milk and mix well and follow the rest of the recipe.
Oats Besan Payasam
Oats Besan (Chick Pea) Payasam
Ingredients
Milk - 3 cupsoats - 1/4 cup
Besan/ chickpea flour - 1/4 cup
Sugar - 1 cup
Ghee - 3 tbsp
Cashews for garnishing
Method
Heat ghee in a kadai and roast the cashews. Take out the cashew and fry the besan in the same ghee.
In the other side boil two cups of mild and add oats to the milk.
when the besan is cooked well , a nice aroma comes, that is the time you can pour the remaining milk and stir well to avoid forming of lumps.
When the besan and milk blends together you can add the cooked oats in that.leave for few minutes , the ingredients will blend together.
Garnish with cashews and serve.
Chicken Dum Biriyani
Chicken Dum Biriyani
- ½ kg Chicken
- 450 gm Basmati Rice (washed & drained)
- 3 Green Cardamoms (Elaichi)
- ½ tsp Mace (Javitri)(ground)
- ¼ tsp Nutmeg (Jaifal)(grated)
- 3 Cloves (Lavang)
- 1 Cinnamon Stick (Dalchini)
- 2 Whole Star Anise
- 2 tsp Garam Masala Powder
- 2 cups thick Curd (Yogurt)
- 4 tbsp Tomato Paste
- 1 big Onion (sliced)
- 2 tsp Ginger-Garlic Paste
- 2 tbsp Chilly Powder
- a pinch of Saffron (dissolved in 2 tbsp warm milk)
- Salt to taste
- 8 tbsp Oil
- 2 tbsp Ghee
- 6 cups water
Method
Take curd, ginger-garlic paste, garam masala, tomato paste, chilly powder, nutmeg, mace, and salt in a bowl and mix into a paste.
• Marinate the chicken with the paste and keep it to the side for 3-4 hours.
• Put water in a pot and get it to boil.
• Heat ghee in a pan and crackle star anise, cardamoms, cloves & cinnamon.
• Stir in rice and fry it for 4-5 minutes.
• Add the rice to the boiling water, sprinkle a pinch of salt and cook until rice is ¾ cooked.
• Strain the rice using colander.
• Take 1 tbsp oil in a pan and fry onion until it is golden brown. Remove the onion and keep it to the side.
• Pour in the remaining oil into the pan and cook the chicken for 6-7 minutes or until it discharges oil.
• Mix in rice and add fried onion, ghee and saffron.
• Now cover the pan with aluminium foil and set the pan over another pan. Cook on high flame for 5 minutes.
• Reduce the flame to medium and cook for about 20 minutes.
• Take off the heat and serve hotcups Water.
Pickled Beetroot
PICKLED BEETROOT (ബീറ്റ് റൂട്ട് അച്ചാര് )
Ingredients:-
1 bunch beetroot, cooked (eg wash, place unpeeled in large saucepan, cover with water, bring to boil, simmer about an hour until tender)
Separately, simmer together for 5 mins:
2cm ginger, peeled and crushed
600ml vinegar,
200g sugar,
2 tsp salt
1 tsp black peppercorns
1 tsp mustard seeds
Then cool and strain, reserving the vinegar.
Method :-
Peel and slice or dice the beetroot. Pack into sterilized jars. Bring the vinegar to the boil and pour in to cover the beetroot. Seal.
These make yummy beetroot pickles, very much in the Australian style.
Note; beetroot can be set in a mould by warming 2 cups of this pickling liquid and mixing with 1 tbsp gelatine and poured over the beetroot.
Beef Pickle
Ingredients:-
Bowl 1
Beef - 1/2 kg ( I prefer stew meat )Meat Masala - 1/2 tea spoon
Turmeric - a generous pinch
Ginger - Garlic paste - 1/2 to 1 tea spoon
Vinegar - 1/2 tea spoon
Salt to taste
To fry meat
Oil - 2 tablespoon
To make masala
Gingelly oil / Sesame oil - 2-3 tablespoon
Mustard seeds - 1/2 tea spoon
Fenugreek seeds - a large pinch
Curry leaves - lots
Garlic chopped - 10 cloves
Ginger sliced - a thumb sized piece ( adjust ginger and garlic as per ur likes)
Green chili chopped - 3-4
Kashmiri Red chili powder - 1.5 tablespoon( if using hot chili powder 1 or 2 tea spoons would be enough)
Vinegar - 1 -2 tablespoons ( add more if you like more, I prefer 2 tablespoons of the normal white distilled one or red wine vinegar)
Whole Black peppercorns - 1 tea spoon
Garam masala - a pinch
Salt to taste
Method :-
Clean and cut the beef into bite sized pieces. Marinate with all in Bowl 1 and keep aside for 20-30 minutes. Pressure cook in a medium flame with 2 tablespoons of water , for 2-3 whistles or until done.
Drain in a colander and reserve the stock( 1/2 cup maximum)
Heat 2 tablespoons of any cooking oil in a non-stick pan and fry the beef pieces till brown.
Meanwhile , heat 2-3 tablespoons of gingelly oil in a pan and add mustard seeds. When they pop up add fenugreek seeds , fry for 10 seconds , followed by curry leaves, garlic, ginger and green chilies. Fry till the raw smell is gone. I love them to be a bit crunchy.
Make a paste with 1 tablespoon of reserved stock , vinegar and red chili powder and add to the pan and fry till the oil separates. Add the remaining stock , bring to boil and add the fried beef pieces along with any oil in the pan . Crush the whole black peppercorns in a mortar and pestle and add to the pan , along with a pinch of garam masala. Simmer for a couple of minutes , stirring often , till it is thick or dry as you like it . Let cool , transfer to clean glass jars and keep in cool dark place or in the fridge.
Prawns Pickle
Ingredients:
1 kg (just over 2 pounds) king prawns
750 ml white vinegar
1 tsp turmeric powder
2 dozen dry red chillies
4 tsps cumin seeds
A thumb-sized piece of ginger
15-20 cloves of garlic (one large pod)
7 tbsps oil
Salt
Preparation:
Wash, shell and devein the prawns. Pat them dry with a paper towel.Mix salt to taste and the turmeric powder and rub into the prawns. Keep aside to marinate for an hour.
Grind the red chillies, ginger, garlic and cumin seeds into a thick, smooth paste in a food processor by adding a little vinegar at a time.
Heat 4 tbsps of oil on a medium flame and stir fry the prawns till golden. Drain on paper towels and allow to cool.
Fry the spice paste you made earlier with 3 tbsps ofoil, till the oil beging to separate from the masala. Now add the remaining vinegar (season if necessary) and cook on a medium flame for 15 minutes more. Allow it to cool fully.
Place the prawns in a glass pickling jar and pour the cool spice mix over them.
Mix well and allow to 'rest' for a few days before eating.
Eat with rice and daal or just plain boiled rice.
Carrot Pickle
CARROT PICKLE (കാരറ്റ് അച്ചാര്)
Ingredients
2 Cups Carrot pieces4 tbsp Red Chilli powder
Salt to taste (or) 2 tbsp Salt
1/4 tbsp turmeric powder
Sufficient Oil (or) 1/2 cup oil
1/4 tbsp Lemon juice
1 tbsp Sliced Garlic (or) Minced Garlic
Roast & Powder
1 tbsp Mustard seeds
1/2 tbsp Methi seeds (or) Fenugreek seeds
Tempering
1/4 tbsp mustard seeds
1/4 cumin seeds
2 red chillis
4/5 curry leaves
Preparation:
1. Peel and wash carrots, cut into small pieces.2. Roast Mustard and Methi/Fenugreek seeds, make a powder.
3. Mix well carrots, red chilli powder, salt, turmeric powder, garlic, lemon juice, oil and mustard & methi powder.4. Tempare 1/4 tbsp mustard seeds, 1/4 tbsp cumin seeds, 2 red chillis, 4/5 curry leaves with 1 tbps oil.
5. Mix and keep it aside overnight. Next day put it in Jar and store in Fridge.
Fish Pickle
Ingredients
1 kg. fish (any firm fleshed ones like tuna with less bones)1/4 cup thinly sliced ginger
1/4 cup thinly sliced garlic
5 slit green chillies
2 tsp mustard seeds
1 sprig curry leaves (optional, as it is difficult to get everywhere)
1/2 cup vinegar
1 tsp. fenugreek seeds
1 1/2 tblsp. chilli powder
2 tsp. pepper powder
1 tsp. turmeric powder
salt to taste
oil as required
Method:
Clean and cut the fish into small cubes. Wash them thoroughly. Drain the water completely.Marinate the fish in 1/2 tblsp. chilli powder, 2tsp. pepper powder, 1 tsp. turmeric powder (from the ingredients above) and salt for half an hour.
Fry the fish and keep it aside.
Heat oil in a heavy bottomed pan.
Splutter the mustard seeds and then put in the fenugreek seeds and curry leaves.
Add the sliced ginger, green chillies and garlic and saute until golden colour.
Add the remaining 1 tbsp. chilli powder and saute. Add the fried fish with more oil. Heat it until the oil becomes hot. Add the vinegar and salt to this and switch off the stove.
Mix everything thoroughly.
Bottle it in clean bottles and keep it air tight. The oil and vinegar mix should cover the fish pieces at all times.
Garlic pickle
Garlic pickle (വെളുത്തുള്ളി അച്ചാര് )
Ingredients:
Garlic - 1 kgFenugreek(Uluva) - 10 gm
Cumin seeds(Jeerakam) - 10 gm
Asafoetida(Kayam) - 10 gm
Lime fruits for extracting juice - 25
Coriander seeds - 30 gm
Vinegar - 1 Tbsp
Jaggery(Sharkkara) - 100 gm
Chilli powder - 100 gm
Turmeric powder - 10 gm
Mustard seeds - 10 gm
Gingelly oil (Nallenna) - 500 ml
THE PREPARATION
Fry the asafoetida, fenugreek (Uluva), coriander seeds and jeera in a pan without using oil.After they turn brownish grind the contents together and keep separately. Squeeze the juice from the lemons and add some salt to it (around 100 grams)
Splutter some mustard seeds in gingelly oil in a pan, and add the garlic
mix the lime to the pan when the garlic is quarted cooked
when the garlic is half cooked add turmeric,chilli powder,massala powder n salt.
cook for few minutes add powdered jaggery.keep on the stove 4 about 2 minutes....garlic pickle is ready.
Lemon Pickle
LEMON PICKLE (നാരങ്ങ അച്ചാര് )
Ingredients
10 Large Lemon1/2 Cup Vinegar
2 tbsp chopped ginger
2 tbsp chopped garlic
3 green chillies chopped
Few curry leaves
Salt as required
1 tbsp Gingelly oil (Sesame seed oil)
3 tsp red chilli powder
1 tsp turmeric powder
1/2 tsp asafoetida powder
1 tbsp mustard seeds
Preparation
Bring a pot of water to boil and immerse the lemons and continue boiling for 3-4 minutes. Take the lemons out and let them cool. Cut the lemons into small pieces (don't discard the juices) and keep it aside. Coarse grind the mustard seeds. Heat the oil in a pan and add the mustard seeds. Add Ginger, garlic and green chillies as soon as the mustard changes color. Cook for 2-3 minutes and add the chilli powder, turmeric powder and asafoetida powder. Add curry leaves and switch off the heat. Add the cut lemons and salt. Add enough vinegar and properly mix together. Keep it covered for a day and the adjust the salt and add more vinegar. You can add some sugar also to sweeten a bit. Keep refrigerated.
Mango Pickle
MANGO PICKLE (മാങ്ങാ അച്ചാര് )
Ingredients
1 big - Fresh green raw mango5 to 6 flakes- Garlic, sliced
1 tbsp - Red chili powder
1/4 tsp - Hing powder / Asafoetida
1/4 tsp - Fenugreek powder
Salt to taste
Sesame oil
Seasoning
1/2 tsp - Mustard seedsMethod
1 ) Cut mango with skin on, into small pieces.2 ) Heat 2 tbsp oil. Keep the heat low, once the oil has warmed up. Add garlic and just fry lightly. Don't brown it. Then on low heat, add red chili powder, hing and fenugreek powder. Stir and fry for a second. Take off the stove and pour on the cut mango pieces. Add salt to taste and mix well with mango pieces.
3 ) Heat 1 tbsp more oil and pop mustard seeds. Pour this on pickle and mix in. Cool and transfer to a glass or ceramic jar.You can warm little more oil and pour on top of the jar, if you want to store this for long time. Keep in room temperature for a day, then store in fridge
Nellikka Pickle
NELLIKA PICKLE (നെല്ലിക്ക അച്ചാര്)
Ingredients:
Gooseberry 1/2 kGinger 1 big piece
Garlic 10 to 15 pods
Chilly pdr 2 to 3 Tbsp
Turmeric pdr 1/2 Tsp
Vinegar 2 to 4 Tbsp
Fenugreek seeds
Mustard seeds
Curry leaves
Hing (asafoetida) 3/4 Tsp
Oil (Gingely)
Salt
Method:
Cook gooseberry in water and little salt. Allow it to cool. Keep the water aside and remove the seeds from the berry and slice it into small pieces. Heat oil in a kadai and add mustard seeds and fenugreek seeds. When it splutters, add curry leaves, sliced ginger and garlic. Saute till it turns light brown. Reduce the heat and add chilly pdr, turmeric pdr, hing and salt. Roast it well and pour rqd amount of water (water which was used to cook the gooseberry) and vinegar into it and boil well. Add the cooked gooseberry into it and mix well. Remove it from fire and cool it. Store it in an air tight container.
Karimeen Fry - Kerala style
Kerala Style nadan Karimeen fry ( Pearl spot fry)
Serves - 2
Total cooking time :- 30 minutes plus for marination and 10 plus minutes for frying
Serves - 2
Total cooking time :- 30 minutes plus for marination and 10 plus minutes for frying
Ingredients:-
Karimeen/Pearl Spot - 2 nos (Available in kerala stores in US by Narmada Brands)
Ginger- Garlic paste - 1/2 tsp
Red chilli powder - 1 table spoon
Turmeric powder - 1/4 tsp
Pepper powder - 1/4 tsp
Salt to taste
Oil for frying
Curry Leaves
Sliced onion
Directions:-
Mix all the powders and salt and adding a little water make a paste with it.
Apply the paste to the fish and keep it for sometime.
You can either deep fry( 10 minutes) or shallow fry(20-25 minutes) it as per your choice
( Add curry leaves while frying)
(Source: Sarah, Vazhayila.com)
Chemmeen Pachakkuarachathu
Chemmeen Pachakkuarachathu
Ingredients
1. Prawns / chemmeen – 400 gm (I used around 20 – 25 jumbo prawns)2. Ginger – 1 inch, chopped
Pearl onions – 4 – 5, sliced
Green chilies – 4, slit
Curry leaves – 1 sprig
3. Drumstick – 1, cut into 2 inch pieces and slit
4. Kudam puli / gamboge – 4 pieces, soaked in enough water and torn into small pieces
5. Grated coconut – 1.5 cup
6. Turmeric powder – 1/2 tsp
Chilly powder – 1.5 tsp
Coriander powder – 3/4 tsp
Fenugreek powder – 1/4 tsp
Pearl onions – 4 – 5
7. Salt – To taste
8. Coconut oil – 1 tbsp
Method
1. Grind the grated coconut along with the ingredients numbered 6 to a fine paste.2. In a clay pot, add the washed and cleaned prawns, ground coconut paste, drumstick pieces, chopped ginger, green chilies, sliced pearl onions , kudam puli pieces, salt and enough water (around 1 cup)and cook at medium heat until done. It will take about 15 - 17 minutes. Add a few curry leaves. Switch off. Pour a tbsp of coconut oil over the curry. Set aside for 10 mts. Serve with rice.
Sharjah Shake
Sharjah Shake
Ingredients (Serves 2)
Banana - 1 largeChilled milk - 1.5 - 2 cupsBournvita / boost / ovaltine - 2 tspSugar / honey - 1 - 2 tsp or to tasteCardamom powder - 1 - 2 pinchesCashews - 4 (soak them in warm water for 10 minutes) Dates - 1 - 2 roughly chopped ( Optional)Method
Blend everything together until thick and frothy. If you are using cashews/ dates blend them first adding a little milk and then add the remaining ingredients. Enjoy!!Minty Lemon Juice
Minty Lemon Juice
Ingredients
1. Lemon – 1 (Remove the seeds and extract the lemon juice)2. Ginger – 1/4 inch, roughly chopped
Mint leaves – 6 – 8
Honey – 2 tsp or sugar, to taste
Salt – 1 pinch
Water – 1.5 cups
Method
Put all the ingredients in a mixer and grind for about 10 seconds. Strain and pour into a glass.
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