Fish and mango curry

Ingredients:
fish - 1/2 kg
raw mango - 1
turmeric powder - 1/2 tsp
red chilli powder - 2 tsp
coriander powder - 1tsp
pepper powder - 1/2tsp
fresh coconut - 1/2 cup
red onion- half,chopped
ginger - 2 inch piece
garlic cloves - 2
curry leaves-1 sprig
salt - as per taste


How to prepare

Clean fish and cut into medium sized pieces. grind ginger and garlic. Cut the mango into medium pieces. Grind coconut finely with 2 or 3 curry leaves. Mix all the items together with 2 cups of water in a vessel.The fish pieces and mango pieces should be under the water level. Put the vessel on a high flame. When it comes to boil, change to low flame. Cook covered for another 20 minutes. Switch off the flame and pour some oil on top and put some curry leaves.

Instant Banana Shake For Kids

Instant Banana Shake

1 scoop vanilla ice cream
1 ripe banana
1/8 tsp. vanilla extract
Sugar – 1 tsp 1/3 cup ice


Put the banana, sugar in a grinder. Grind it till you get a nice foam. Now add the ice cubes and vanilla ice cream , grind again till the ice melts.

Chicken 65

Ingredients:

Chicken (1/2 kg approx, cut into small pieces)
powder 4 tsp
powder 2 tsp
Turmeric powder ¼ tsp
masala powder ¼ tsp
Lemon juice 4 tsp
2 tsp curd
Ginger garlic paste
3 pinch red food colour
Salt to taste
Oil for deep frying
4 stks Coriander leaves (for garnishing)

Method:
This dish can be made with boneless chicken. Cut chicken into small pieces. Take a deep bowl and mix red chilli powder, coriander powder, turmeric powder, salt, garam masala, few drops of food colour, ginger garlic paste, lemon juice, curd and make a thick paste. Add chicken pieces to this and rub to coat the masala to all sides of chicken. Let this marinate for at least 1 hour in the refrigerator.

Now heat oil in a deep sauce pan and deep fry on medium high flame for about 6 minutes or until it turns dark brown on all side. Drain excess oil and garnish with coriander leaves. Serve chicken hot garnished with chopped coriander leaves and lemon wedges.

Egg Tomato Curry

Ingredients:

4 eggs
1 medium onion
2 cloves garlic minced
1/2 tsp chili powder
1/4 tsp pepper powder
curry leaves(optional)
4 tblsp tomato paste.
salt as per taste
How to prepare ?

Take boiled egg and cut into two equal halves . Heat oil in a pan, add the chopped garlic , Curry leaves.
Then add the chopped onions and fry for few more seconds.
Add the chilli powder, pepper powder, salt and the tomato paste, mix well.
Add 1/4 cup water and allow it to boil well. Add the boiled Eggs to the curry and allow it to cook for 6 -7 mins in low flame.
When the gravy is absorbed carefully turn the eggs around and mix with the thick masala.
Garnish with chopped coriander. Serve hot with white rice or chapatis.

Potato Curry

Ingredients

Potato 3 nos, peeled and cut into small pieces
Large Onion 1 sliced
Tomato 1 cut into pieces
Green chilly 3 nos chopped
Ginger small piece
Garlic 5 pieces
Turmeric Powder 1/4 tsp
Coriander leaves 2 sprigs
Oil 2 tbsp
Mustard seeds 1/2 tsp
Dry chillies - 3
curry leaves 2 sprigs
salt to taste
water desired

Preparation Style

Put potatos, salt,tomato, green chilles, garlic,turmeric powder, coriander leavers and required water in a cooker and allow 2 mts. Then add thick coconut milk, coriander leaves and allow one whistle times.

Heat oil in a cooking pan , then add mustard and dry chillies and curry leaves. Add the cooked potato mix from the cooker and keep 4 minites on medium flame.

You can serve this recipe with hot rice or chappathies.

Kerala fish curry

Ingredients

Fish ( Kanambu/ king fish etc) 1/2 Kg.
Onions 1 Large
Coconut half
Tamarind( Kodampuli ) 1 1/2
Green chillies 3 nos
Vinegar 1 tbs
Ginger 1 small
Garlic 3 cloves
Corieander seeds 1 tbs
green chilli 1/2 tbls.
musturd seeds 1/2 tlbs
Curry leaves 3


How we made it:

Cut Onions, Ginger and green chillies into lengthwise
Mix the above with fish , turmuric powder and vinegar and set aside for 15 mts.
Take coconut and corriender powder, chilli powder, termeric and gride it to a smooth paste.
Add the coconut paste to the fish and onion mix add required water, tamarind and curry leaves.
Heat in meduim flame for 10 mins. Then add musturd seeds in hot oil and mix with the curry as a garnish.
Now tasty fish curry is ready.

Mango Ice Cream

4 cup. peeled mango slices, chopped fine
1 cup sweetened condensed milk
300 ml milk
1 egg, well beaten
1/2 teaspoon salt
1 tbsp. vanilla extract




Combine the liquids together first then chill them in the fridge for a few hours. After that pour your chilled liquid mixture into the ice cream maker and slowly add the chopped mangoes in. Freeze for another 3 hours and then take out and mash them again. After 3 hrs again, take the mixture out and this time, add in the chopped mangoes. Don't overstir at this stage. Freeze overnight.

Upma - Kerala Breakfast Recipe

Ingredients



















• 1 Cup sooji (Rava)
• 1/3 Cup peas
• 1 Onion
• 2 tbsp Ghee
• 2 Cups water
• 2 Green chilies
• 1/4 tsp Ginger
• 1/4 tsp Cumin seeds
• 1/4 tsp Mustard seeds
• Curry leaves
• 8 Cashewnuts
• Salt to taste

Directions

• Mix and rub ghee into the sooji.
• Roast in microwave for about 2 minutes.
• Mix remaining ghee, cumin seeds, curry leaves, mustard and cashew nuts in a casserole.
• Cook the mixture on Micro High for about 3 minutes.
• Add chopped greed chilli, ginger, onions and cook again for 3 minutes.
• Now add salt, roasted sooji and water.
• Stir well and cover it.
• Cook in microwave for 10 minutes.
• Upma is ready. Serve it with pickle.

Stuffed Ladies Fingers

Ingredients
200 grams ladies fingers
1/4 grated fresh coconut
2 1/2 tablespoons chopped coriander
2 tablespoons coriander-cumin seed (dhana-jira) powder
1 teaspoons sugar
1 teaspoon red chilli powder
1 tablespoon oil
salt ot taste
Method
Make a slits on the ladies fingers.
Mix all the other ingredients very well and stuff into the ladies fingers.
Arrange in a shallow glass dish and sprinkle a little oil and 1 tablespoon of
water. Microwave on HIGH for about 5 to 6 minutes.

Vegetable Chapai

Ingredients
Wheat flour :1 cup
Potato :250 gm
Cabaage : 100 gm
Green Chilly : 4
Pepper Powder : 1 tsp
Rice flour : 1 tbsp
salt :required

Preparation
Whear flour add with required salt and water and mix well. Make small balls. Boil the potalo peel the skin and mash it. Then take sliced cabbage, green chilly, onion mixed with mased potato. Add little pepper powder into that mix. And make this also as balls and keep this balls inside the mashed wheat balls. Pour the rice flour on these balls and flatten each bals. Heat the tava and keep chapati fry on the second side.

Cabbage Thoran

Ingredients :

Cabbage finely chopped- one small cabbage
Carrot 1 small ,cut into small pieces
Coconut 1 cup shredded
Greenchillies 5-6
Jeera/cumin seeds 1/4 tsp

onion sliced 1/2 cup
Mustard seeds 1/4 tsp
Turmeric 1/2 tsp
Oil 1 tablespoon
Curry leaves one sprig
Salt to taste

Take cabbage, coconut, salt, and green chillies in a bolw and mix well with hand. Heat oil in a frying pan. add mustard seeds, then onion and stir for sometimes. Then add cury leaves, turmeric powder and fry. After that add cabbage mixture and mix well with the fried items. Cook for 6 minis on very low flame.

Aviyal

Aviyal is the healthy mix of all kind of vegetables.

Ingredients :

Potatoes 3 Nos
Green Beans few
Carrots 2 Nos
Peas 1/4 cup
Drumstick 1 NO
Eggplant 3 Nos small
Eggplant 3 Nos small
Plaintain Bananna 1/2
Pumpkin White & orange few pieces
Curry leaves few
Salt Acc to taste
Turmeric 1/2 tbps
Fresh Curds 1/2 Cup
Coconut Oil 2 tbsp
rice flour 1 tsp
For Grinding :
Fresh Coconut 1 Cup
Green Chilies 3 Nos
Fresh Curd instead of water
jeera 1/4 tsp
garlic 3 nos
Onion 5 nos


Cut the vegetables into long pieces . Boil all together in a cup of water.
Coarsely grind the following with little water in a blender - grated coconut, jeera, turmeric, garlic paste and onion piece. Do not add water while grinding if you prefer to make your aviyal with no gravy.
Make a small well in the middle of the half cooked veggies and pour the ground coconut paste into it. Cover the pot and cook for 5 mins.
Remove the lid and add the curry leaves and mix well. Cook on low heat for few more minutes till the veggies are well cooked.
Add Curd instead of water to a fine paste. Sprinkle Curry leaves & Coconut oil and serve with rice.

Uzhunnu vada

Ingredients :

Urad Dal 1 cups (makes 10 vadas)
Chopped Onion 1/4 cup
Green chillies 2
Red onions 3
Curry leaves 1 sprig
Black Pepper Corns 1 tbsp
Ginger 1/2 inch piece
Salt to taste
Baking Soda 1 pinch
Oil to fry


Saok the Urad dal for about 3 hrs.

Drain the water off and grind it in a food processor till it forms a smooth paste. Do not add any more water, this will loss shape of vada.
Add salt, red onions, curry leaves, green chillies and ginger chopped as very small or make it as paste. Then add a pinch of baking soda to the batter. Stir everything together and let sit for 15min. Apply some water to the palm of your hands and shape into balls and make a hole with the thumb in the centre like a doughnut.

Add them to really hot oil and deep fry. Remove when golden brown and serve with coconut chutney.

Cheera(spinach) thoran

Ingredients

Green or Red spinach - 800 gm
Turmeric - 1/2 tsp
coconut oil - 2 tbsp
Mustard seed -1 tsp
Green chillies -2 nos
Garlic - 4 nos
Grated coconut - 50 gm
salt, curry leaf,
red chilies - 2

Preparation Method

* Clean the spinach leaves and chop them finely

* Heat oil in the pan , Add mustard seeds few curry leaves.

* To this add red chilies, finely chopped garlic, slit green chilies length wise and saute them.

* Add the chopped spinach, turmeric salt for taste, and cook for 3-4 minutes. Add the grated coconut and stir for a minute and remove from heat.

How to Make Banana Chips

Ingredients:

* 5 Thick raw bananas
* 1/4 tsp Turmeric powder
* Oil for deep-frying
* Salt to taste

Procedure:

* Peel bananas and put them in salted iced water.
* Chop the bananas in water and add turmeric.
* Keep in water for 10 minutes and then drain out water completely.
* put it in to a kitchen cloth to remove the moisture.
* Heat oil till it starts fuming.
* Deep-fry the slices till almost crisp. Add few slices at a time.
* Prepare paste of 1/2 tsp water and 1/4 tsp salt.
* Add this paste to oil. This will make the slices crispier.
* Repeat the procedure for remaining slices.
* Drain the chips on an napkin.
* Cool and store them in an airtight container.

Iddiyappam

Iddiyappam mix - 2 cups
Boiled water- as required
Salt - as required
Fresh grated coconut- half cup


Method:

Boil the water with salt .Then pour the water to the idiyappam rice flour and mix well with a spoon carefully.To this add one tablespoon of butter. The dough should be soft like chappathi dough. Then close the dough with a lid . Keep it aside.

Take this dough , put it to the idiyappam maker. Add grated coconut and steam it for 10 minutes. Serve hot with chicken curry or channa curry.

Chilli Crab

Ingredients

Vegetable Oil
4-5 garlic(minced),ginger(grated)
4tbsp chilli powder
4 tbsp corriander powder
1 tbsp garam masala
2 big crabs
1 tomato,2 onion, curry leaves



Directions

Add some oil and stir fry the garlic,sliced onion &ginger
After that add chilli &corriander powder(fry it for mints)
then add crab and fry till red.then add water,salt, garam masala .
Lastly ,add the tomato and curry leaves.

Carrot Rice

Ingredients 1 cups grated carrot
1 cups basmathi rice
2 green chilles
1 Bay leaf
1/2 teaspoon Cumin seeds
1 Cloves
1 Cardamom pod
1/2 Cinnamon stick 1/2 inch
1/2 tbs ginger paste
1/2 tbs garlic paste
1 ghee or oil
1 tbs turmeric powder
4 nuts
Salt as per taste

Directions

Soak rice for an hour. Keep a side.

Heat oil in a heavy bottom vessel,put the green chillies. Add all spices. Cook until the spices puff up and darken, them add carrot and fry it till it leaves all its rawness. Then add ginger, garlic paste and fry for 2 minutes. Add 2 cups water and salt and turmeric powder. When water starts boiling add saoked rice, mix well and put the lid, and cook for about 12-15 minutes untill all water evaparates and rice is done. Decorate it with fried cashews.

Capsicum Curry

Ingredients Capsicum 1 Onions 1 Oil 1tsp Urad dal 1tsp Mustard seeds 1/2tsp Chilli powder 1tsp Curry leaves few Salt to taste

Directions

Chop onions and capsicum to small size.

Add oil in pan, when hot add mustard, curry leaves and urad dal. Then add the chopped onions and saute until the onions change color to brown. Now add the chopped capsicum and allow it cook for 2 minutes. Add chilli powder and salt to the capsicum and saute it well. Remove it from fire when the capsicum is half cooked.

Mushroom fry

Ingredients
Mushroom - 2 cups cut into pieces,
Onion chopped - 2 medium sizes,
Tomato chopped - 1,
Garlic - 2 cloves crushed,
Ginger - small piece crushed,
Green chilies - 2,
Turmeric powder - 1/2 teaspoon,
Chilly powder - 1 teaspoon,
Garam masala - 1/4 teaspoon,
Curry leaves - few,
Coconut oil - 2 table spoon,
Salt

Directions

1. Heat oil in a pan.
2. Allow 1/2 teaspoon of mustard seeds to splutter.
3. Saute onion in this till golden.
4. Fry garlic and ginger for two minutes.
5. Add tomato, greenchillies, turmeric powder, chilly powder, salt and curry leaves.
6. Add mushroom, stir and cook by adding little water.
7. Cook until no water remains.
8. Add garam masala, and stir fry for 1-2 mints

Ela Ada

Ingredients

Rice flour 2 cups
Grated fresh coconut 1 cup
Brown sugar (Jaggery) 1 cup
Cardamom 1/4 tsp
Water as required
Salt a pinch
Banana Leaves few pieces

Directions

Spread the oil in a banana leaf. Turn the gas into low flame. Place the banana leaf on the top of the flame slowly and slightly roast its both sides. Keep this aside.

Add salt to the warm water. Mix the rice and warm salty water. Make the dough. It should be like chapatti dough.

Mix together grated coconut, brown sugar or sugar and cardamom powder in a seperate vessel.

Take the banana leaf. Spread half tsp of oil all over the leaf with the fingers. Place lemon size dough in the center of the leaf. Then press with the fingers.

Then add the coconut mix to the center of it. Fold the leaf and slowly press the edges of the dough together with the leaf. Then wrap this with banana leaves.

Steam this in idli vessel or any rice cooker steamer. After 15 minutes Ela Ada is ready to serve.

Masala Dosha

Ingredients

Rice 3 cups
Urad Dal 1 cup
Chana Dal 1 tsp
Fenugreek 1 tsp
Onion 1
Green cilli 3 chopped
Mustard seed 1/2 tsp
Chilli powder a pinch
Pottato boiled and mashed 2
Turmeric powder 1/2 tsp
Coriander powder 1/2 tsp
Garam masala 1/2 tsp
Cury leaves 1 strip
Coriander leaves chopped 1 tsp
Salt as per taste



Directions

Wash and soak urad dal,chana dal and fenugreek seeds together and rice separately for for 3-4 hours. Grind rice and dal separately,adding required quantity of water. Mix rice, dal and salt well. Add little water and stir well to form a loose batter. Keep it overnight to ferment. Heat dosa pan and spread the paste over it. Make the dosa thin and crisp by using ghee or butter. Roast it from one side. Spread masala in the middle, fold it in the desired shape.

Prepare Masala
Heat oil in a Pan. Add dry red chilly, Curry leves, and mustard seeds. Fry it for half minute. Add the sliced onion and fry it for 2 minutes. Add boiled peas and carrot. Then add the mashed potatoes mix it well. Put salt and all spices. At last put chopped coriander. Swich it off the stove. Serve hot with Sambar or coconut chutney .

Sweet Sour Cucumber Salad

Ingredients

cucumber, large - 2 nos
onion - 1 no
thai chile - 1 no

For Dressing:
white vinegar - ¼ cup
sugar - 1 1/2 tsp
garlic powder - ½ tsp
oil - ¼ cup
salt to taste

Method

1. Wash, peel and slice the cucumber finely.
2. Skin and slice the onion finely as well.
3. Deseed the chilli and make fine slices.
4. Take a shallow bowl, place the cucumber slices, then place the sliced onions and sprinkle the sliced chilies on top.
5. Mix all the dressing ingredients together and pour this over the onions & cucumbers.
6. Refrigerate the salad for a few hours and then serve chilled.

Vegetable Biriyani

Ingredients

1. Basmati rice - 2 cups
2. Water - 3 cups
3. Ginger garlic paste - 3 tsp
4. Green chillies - 4
5. Onion - 1 lengthwise chopped
6. Tomato - 1 finely chopped
7. Cinnamon - 1 inch stick
8. Cardamom - 2
9. Clove - 2
vegetable biriyani 10. Bay leaf - 1
11. Cashew nuts - 10
12. Coconut milk - 1 cup (thick)
13. Ghee - 6 tsp
14. Carrot & Beans - 1 cup
15. Peas - ½ cup
16. coriander leaves - few
17. Mint leaves - few

Vegetable biriyani preparation

Heat the pressure cooker with ghee. Then add cashew nuts, cinnamon, cardamom, clove and bay leaf.

Sauté for few mins. Then add onions. Fry for few mins.

Next add tomatoes, ginger garlic paste and green chillies. Sauté until the raw smell disappears.

Then add carrots, beans and peas. Combine well.

Now add rice, coconut milk, water, coriander leaves and mint leaves. Close the pressure cooker.

Pressure cook for 2 whistles and switch off the stove.

Now your vegetable biriyani is ready.

Serve hot with onion raitha.

Prawn biriyani

Ingredients

1. Prawns - 500 g
2. Basmati rice - 3 cup
3. Ghee - 5 tsp
4. Onion big - 1 sliced
5. Tomato medium - 1 chopped
6. Green chillies - 5
7. Ginger - 2 inch
8. Garlic - 4 pods
9. Cashew nuts -10
prawn biriyani 10. Coconut milk - 1 cup
11. Coriander leaves - ½ cup
12. Pudhina leaves - ½ cup
13. Water - 5 cups
14. Cardamom - 2
15. Cinnamon - 1 inch stick
16. Jaji flower - 1
17. Anasi flower - 1
18. Cloves - 3

Prawn biriyani preparation

First clean and wash the prawns. Drain all the water and keep it aside.

Next make a paste with green chillies, ginger and garlic.

Take a pressure cooker and heat with 5 tsp of ghee.

Then add cardamom, cloves, anasi flower, jaji flower, cashew nuts and cinnamon.

Fry for few seconds. Then add onions and sauté for 2 mins.

Then add tomato pieces, prawns, salt and paste.

Sauté until the raw smell disappears.

Now add washed basmati rice and combine well.

Then add coconut milk, water, coriander leaves and pudhina leaves.

Then combine well and close the pressure cooker.

Now pressure cook for 2 whistles and switch off the stove.

Now prawn biriyani is ready.

Serve with onion raitha and chicken fry.

Chicken Biriyani

Ingredients

1. Chicken - ½ kg
2. Basmati rice - 3 cup
3. Ghee - 5 tsp
4. Onion big - 1 sliced
5. Tomato medium - 1 chopped
6. Green chillies - 5
7. Ginger - 2 inch
8. Garlic - 4 pods
9. Cashew nuts -10
chicken biriyani ings,chicken biriyani, biriyani 10. Saffron - a pinch
11. Coconut milk - 1 cup
12. Coriander leaves - ½ cup (chopped)
13. Mint leaves - ½ cup (chopped)
14. Water - 5 cups
15. Cardamom - 2
16. Cinnamon - 1 inch stick
17. Jaji flower - 1
18. Anasi flower - 1
19. Cloves - 3

How to make Chicken biriyani

First clean and wash the chicken pieces. Drain all the water and keep it aside.

Next make a paste with green chillies, ginger and garlic.

Take a pressure cooker and heat with 5 tsp of ghee. Then add cardamom, cloves, anasi flower, jaji flower, cashew nuts and cinnamon.

Fry for few seconds. Then add onions and sauté for 2 mins.

Then add tomato pieces, chicken pieces and paste. Sauté until the raw smell disappears.

Add the washed basmati rice and combine well.

Then add coconut milk, water, coriander leaves and mint leaves. Again combine well and close the pressure cooker.

Pressure cook for 2 whistles and switch off the stove.

Chicken biriyani is ready. Serve with onion raitha.

Beetroot Salad

Ingredients

1 small beetroots or 2 medium beetroots
1 teaspoons cooking oil
1/2 teaspoon black mustard seeds
5 curry leaves, washed and dried
1 green chilies, chopped in medium heat
salt, to taste
1 pinch sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon lime juice

Directions

1. Grate the beetroot and keep in a bowl.

2. In a small pan, heat the oil till it shimmers.

3. Add mustard seeds and curry leaves. Take care as they will splutter.

4. Once the ingredients are settled, add green chillies and cook for about a minute.

5. Turn off the gas and add cayenne pepper.

6. Add the flavored oil to the beetroot. Add salt, sugar and lime juice.

7. Toss and serve.

8 . This salad is best with rice and fish curry or any curry. The last five ingredients in the list can be adjusted to ones taste.

Keralas Cooking

Kerala's tasty cuisine is just as distinctive as its colourful cultural life and religious traditions. It's a cuisine influenced by the long coastline - and flavoured by the ubiquitous coconut. One enriched with exotic tropical fruits, vegetables, cereals, pulses, nuts and herbs, garnished with the unmistakable aroma of pepper, cardamom chillies, jeera and cloves. A holistic and natural cuisine that follows the tenets of Ayurveda, mildly flavoured, gently cooked and with a certain genteel delicacy on the stomach. In short, it's a cuisine that's truly in harmony with the divine! Next to rice, dhal or gram is the most widely used staples. These are beans and peas in many shapes, colours, and sizes . A good source of protein, they are often ground into flours, added to rice dishes, and cooked with vegetables and meats. Two of Kerala's favourite dishes are made from slightly fermented dhal and rice, steamed dumplings called Idlis and thin crisp pancakes called Dosas.

Kerala, most curries have these ingredients are curry leaves , fair source of vitamin A;. coriander seeds, cumin seeds, mustard seeds, black pepper, hot chillies, fenugreek, turmeric, cardamom, and often cinnamon and cloves. These are all toasted in a pan and then ground on a flat stone with a stone handgrinder . To make a dish, the curry is usually fried in a little oil or ghee and the rest of the ingredients are mixed with this and cooked. Indian cooks say that the freshly ground spices taste better and that frying them before anything less makes the flavours more vivid.

Kerala has a distinctive cuisine, very unusual and different from the rest of India. Cooking in Kerala is all about discoveries, aromas and colours. Kerala cuisine is aromatic and spiced tastefully, offers several gastronomic opportunities to those willing to experiment with the local cuisine. Almost every dishes prepared in Kerala has wtih coconut and spices to flavour the local cuisine giving it a special taste that is heightened with the use of tamarind, while coconut gives it its richness, absorbing some of the tongue-teasing, pepper-hot flavours.