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ACHA’s Inji Kari
Inji Kari is easily described as a sweet and sour ginger sauce. This particular recipe was my father’s favorite, and my mother made sure it was on the table for lunch every day for more than ten years. I like to remember this recipe by his name; we used to call him ‘Acha’.
Fresh Ginger - 150 gms
Shallots - 150 gms
Green chilly - 20 gms
Curry leaves - 3 sprigs
Coconut oil - 2 tbs..
Coriander powder - 1 tsp
Chilly powder - 1 tsp
Tamarind - 20 gms
Water - 1/2 cup
Mustard seeds - 1/2 tsp.
Dry red chilly - 3 nos.
Molasses syrup - 1/4 cup
Turmeric powder - 1/4 tsp.
• 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)

This is usually a fiery looking fish preparation with a rich red gravy. For many people this can be a hot dish because of the chilies. We use Kokum for the inimitable flavor that is the trademark of this dish. Every Kerala housewife makes this regularly. I have made it rather mild for a change. This goes well with rice. We also have it with cassava.
Fish - ½ kg (cubed)
Coconut oil - 3 tbsp.
Fenugreek - ½ tsp
Small onions/Shallots - 1 cup (sliced)
Chilly powder - ½ tsp
Garlic - 10 flakes fine paste
Ginger - 2” fine paste
Kokum - 3 pcs.
Water - ½ cup
Curry leaves - 2 to 3 sprig
Salt - to taste
• 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
Almond Cheese Toast
Egg - 1
Butter - 1 (tea spoon)tsp
Cake Flour - 1 tsp
Chili powder - ½ tsp
Pepper Powder - ½ tsp
Mustard Powder - ½ tsp
Almond Coarsely Powdered
- table spoon
Cheese - 50 grms
• Combine the above ingredients together to get a soft mixture.
• Cut bread slices into required shape top with cheese mixture.
• Garnish with Almonds and chilli flakes .
• Grill 5 minutes and serve hot.
PALLAPPAM (Crisp Laced Rice Pancakes)
A classic Kerala bread, this is supposed to have been introduced by the Portuguese centuries ago, from Ceylon. It was for many years a typical Syrian Christian food. It s still served in Christian families for breakfast. It has also developed appeal among other peoples of Kerala too, and is regularly served as a starter for lunch and dinner.
Rice Flour - 1 cup
Semolina - 1 tbsp
Water - ½ cup
Yeast - ¼ tsp.
Sugar - 3 tbsp
Thick coconut Milk - 1 ½ to 2 cup
Salt - ¼ tsp.
• 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
IDIYAPPAM (String Hoppers)
Another bread alleged to have been introduced by the Portuguese. This has almost the same appeal as the Palappam. Easier and quicker to make, this goes well as a starter, as a breakfast, snack, and as a meal with suitable accompaniments.
Rice Flour - 1 cup
Salt - ½ tsp.
Ghee - ½ tsp
Grated Coconut - ½ cup
Water - 2 cups

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
Some call this Fish Molee. We usually make this with seer fish. But other fish lend themselves well too. The tomato gives a mild tartness, and the green chilly, ginger and garlic combination will assuredly be a surprisingly pleasant experience. We use this combination a lot.
Fish - ½ kg (Sliced)
Onion - 2 nos. (Sliced)
Green chilly - 6 nos.”
Ginger - 1” piece
Garlic - 4 cloves ”
Curry leaves - 1 sprig ”
Coriander powder - 1 tsp
Pepper pod - ¼ tsp
Cumin - ¼ tsp
Turmeric - ¼ tsp
Garlic - 4 cloves
Coconut milk - ½ cup (thin milk)
  - ½ cup (thick milk)
Oil - 2 tbsp
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 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.

Basmati Rice - 1 kg.
Chicken pieces - 1 kg.
Ghee - 300 gms.
Onions - 500 gms.
Garlic - 100 gms.
Green Chillies - 50 gms.
Ginger - 50 gms.
Cinnamon - 3 pcs.
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.
   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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