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| Recipes |
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| Method: |
• Mince ginger,
shallots, and green chilly fine
• Soak the tamarind in water • Heat oil in a heavy pan, add the mustard seeds, when it splutters add the red chilly, curry leaves, then the minced ingredients, fry on low flame till light brown, remove from flame • Add chilly, coriander and turmeric powder, return to flame fry on low fire, to this add the soaked tamarind juice (which should be strained), and the molasses syrup • Simmer till oil separates and the curry gets a saucy consistency, taste for salt • Serve with rice (This keeps well in the refrigerator) |
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| Method: |
| • Soak the chilly powder with turmeric in ½
cup water • Heat the coconut oil in a ‘chatty’ (earthen pot with lid) • Add the fenugreek and sliced onions, sauté light brown; add the chilly paste • Cook on low flame for few minutes and add the ginger garlic paste • Cook for a further few minutes • When the oil separates, add the soaked kokum along with its liquid. • Bring to boil. • Place the fish pieces in the gravy, sprinkle the curry leaves and bring to boil • Reduce flame, cover and cook on very low flame for 15 to 20 minutes • May be served warm or cold |
| PAVAKA PEERAPATTICHATU Another uniquely Kerala side dish. This is also flavored with Kokum. But you will find this tastes different to the fish preparation given above. The bitter gourd blends well with the tartness of the kokum and the mellow sweetness of the grated coconut. You have to obtain the small onions we use, called shallots elsewhere and the curry leaves. Else the flavors will change. |
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| Ingredients | ||
| Bitter gourd | - | 2 small or 1 large (cut into fine pieces and rub with salt) |
| Kokum | - | 2 small pieces (soak in ¼ cup water) |
| Freshly grated coconut | - | ½ cup |
| Shallots | - | 10 nose (sliced) |
| Green chilly | - | 2 (sliced) |
| Coconut oil | - | 2 tsp |
| Curry leaves | - | 1 spring |
| Method: |
| • Rub a little salt onto the bitter-gourd
pieces. This help prevent the bitterness from escaping • Mix all the ingredients other than the oil in an earthen pot • Cover and cook tender, five to seven minutes should do • Gently stir in the oil, serve |
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| Method: |
| • Prepare a thick porridge
with the semolina and water. Cool • Mix together remaining ingredients other than salt; beat in a blender for 2 minutes.(The batter should have a single cream consistency) • Cover the bowl and prove for 6 to 8 hours • When double in size, add salt and more coconut milk • Heat an ‘Appam’ pan, ladle ¼ cup of the batter into the center of the pan • Lift the pan and swirl the batter a little bit toward the edge of the pan to get a thin layer of batter around the center • Cover the pan and cook 4 to 5 minutes till the center is cooked; the edges ought to have a golden brown crust • Use a spatula to gently lift the appam out, so the crust is intact and curved upwards • May be served with a Vegetable or Meat Stew |
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| Method: |
| In bring water to boil a pan • Add salt and ghee • Remove from flame and add the rice flour; mix well, stirring briskly until cool • Fill the press with a little dough, and squeeze a thin layer into each depression in an idili tray • Sprinkle a little freshly grated coconut • Squeeze another thin layer over this and place the tray in a steamer, cover tightly and Steam for 12-15 minutes • Allow to cool lightly and serve with any spicy curry or sweetened coconut milk |
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| Method: |
| Heat oil in a flat pan with a lid
• Fry the sliced ingredients light brown • Add the ground spices and fry on low heat for 5 minutes • Using the spatula push the mixture to a side of the pan • Place the fish in a single layer in the center • Pull the paste over the fish and pour the thin coconut milk • Cover and cook for 10 minutes; give an occasional gentle shake to the pan • Pour the thick milk, taste for salt, place thick slices of tomato; simmer and remove. • May be served with appam or bread |
| MOPPILAH BIRIYANI |
| Moppilah is a Malabari term used by local people to respectfully identify Muslims. Traditionally the Muslims served Biriyani on all important occasions. Over the years it has become of very popular with other communities in Kerala. Rice and chicken are baked in rich gravy to produce a highly aromatic and deliciously spicy preparation. |
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| Cardamom | - | 6 nos. |
| Cloves | - | 4 nos. |
| Aniseed | - | 1 tsp. |
| Caraway | - | 1 tsp. |
| Chilli Powder | - | 1 ½ tsp |
| Coriander powder | - | 1 tsp. |
| Turmeric powder | - | ½ tsp. |
| Tomato | - | 100 gms. |
| Coriander leaves | - | 30 gms. |
| Mint leaves | - | 30 gms. |
| Cashews | - | 50 gms. |
| Kismis | - | 50 gms |
| Salt | - | to taste. |
| Method: |
| Grind to a paste the ginger, green
chilies and garlic • Peel and slice the onions very thin, also the tomatoes • Powder the cinnamon, cardamom, cloves, aniseed and caraway • Combine the chilly, coriander and turmeric powders with the salt and apply onto the cleaned chicken pieces. Keep to marinate • In a heavy, moderately deep, vessel, heat half the ghee • Fry and remove the cashews and kismis / raisins • Sauté the onions in the hot ghee, when they start turning slightly brown, toss in the chopped tomato, the fresh ground paste, and half the spice powder mix • Stir the whole mixture well and add the marinated chicken pieces. • Cover and cook. Take care not to overcook • Bring salted water to the boil in a large vessel • Pour the washed rice into the boiling water and cook till three fourth done. The rice should also not be overcooked. Drain • Into an oven proof dish, spoon in a quarter of the boiled rice • Place one third of the chicken pieces and pour a little of the gravy • Sprinkle a little spice powder and few shreds of coriander and mint leaves. Also a few cashews and kismis/ raisins • Repeat for the remaining two portions • Dibble the remaining half portion of the ghee over the last layer of rice • Cover the dish with a tight lid or with aluminum foil and bake fifteen to twenty minutes • Serve hot. Kept overnight in the refrigerator, the flavors will mellow and the taste will improve. Reheat in the oven if you do so |
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