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    Curry Cookbook: Keralan Cuisine - Jay Rai's Kitchen
    Curry Cookbook: Keralan Cuisine - Jay Rai's Kitchen
    Curry Cookbook: Keralan Cuisine - Jay Rai's Kitchen
    Ebook123 pages1 hour

    Curry Cookbook: Keralan Cuisine - Jay Rai's Kitchen

    By Jay Rai

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    About this ebook

    Jay Rai's Kitchen in this publication travels to Kerala the southern sunshine state famous for golden beaches and its truly irresistible cuisine. Like Goa this part of India has a tropical influence to its dishes and is reflected in the abundance of traditional healthy vegetarian and fish curries.
    In this ecookbook you will find a comprehensive range of Meat, Fish and Vegetarian curries that will blow your mind. There is also a section on regional pickles and chutneys, plus snacks, bread, rice. Altogether an incredible book with all you will need to produce the authentic Keralan curry.

    LanguageEnglish
    PublisherSpringwood Emedia
    Release dateApr 5, 2012
    ISBN9781476123080
    Curry Cookbook: Keralan Cuisine - Jay Rai's Kitchen
    Author

    Jay Rai

    Jay is an event planner from England and is proud to be part of a ethnically diverse Britain.'Jay Rai's Kitchen', series of Asian cookbooks is her collection of favourite recipes which she has had prepared for her organised events and family functions.Her cookbooks which were published in November 2011 are a variety of curry cookbooks from regions of Asia.Jay is currently concentrating on her business but will produce more titles in the future.

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      Book preview

      Curry Cookbook - Jay Rai

      Jay Rai’s Kitchen

      Keralan Cuisine

      Smashwords Edition

      Copyright 2011-12 Springwood emedia

      About Kerala

      A slender green sliver of land clinging to the south western flank of the Indian peninsula, Kerala is one of the southern states of the Republic of India. Though it's roots date back to the early years of the christian era, the modern state of Kerala was created in 1956, when all the states of India were reorganized on a linguistic basis. History was created in 1957, when Kerala became the first state in the world to have democratically elected a Marxist government to power. Things have changed, but politics still continues to dominate conversation, particularly in the numerous wayside tea stalls, where the brew is as strong as the ideology. The state has been in the forefront, in terms of education and health services. It has the highest rate of literacy, lowest rate of infant mortality and the leading female to male ratio, in the country.

      Geography

      Kerala is made up of fourteen districts. Each of them have a distinct character. Thiruvananthapuram (also known as Trivandrum) is the capital of Kerala, famous for it's Kovalam beach (rated one of the top ten beaches of the world). Geography is destiny in Kerala with the monsoon winds bringing the gift of life annually. It's monsoons are likened to a battalion of wild elephants.

      Commerce

      Agriculture contributes most to the state's income in the primary sector. Kerala's major sources of exports are agro-based and traditional like coir and cashew as well as marine products and manpower. In spices, pepper is the single most important product, with Kerala being the largest producer and exporter of black pepper. Cardamom and ginger are also exported.

      Keralan Cuisine

      The cuisine of Kerala (Malayalam) is linked in all its richness to the history, geography, demography and culture of the land. Kerala cuisine has a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and meat.

      Ingredients

      Coconuts grow in abundance in Kerala, and consequently, coconut kernel, (sliced or grated) coconut cream and coconut milk are widely used in dishes for thickening and flavoring. Kerala's long coastline, numerous rivers and backwater networks, and strong fishing industry have contributed to many sea and river food based dishes. Rice and cassava (Tapioca) form the staple food of Kerala. All main dishes are made with them and served along with Kootan; the side dishes which may be made from vegetables, meat, fish or a mix of all of them. The main dish for lunch and dinner is boiled rice. The Kerala breakfast shows a rich variety; the main dishes for which are made from rice flour, or fresh or dried cassava. Owing to the weather and the availability of spices, the Kerala cuisine is richly spicy especially the hot ones -chilly, black pepper, cardamom, cloves, ginger, and cinnamon.

      Spices in Kerala Cuisine

      As with almost all Indian food, spices play an important part in Kerala cuisine. The main spices used are cinnamon, cardamom, ginger, green and red peppers, cloves, garlic, cumin seeds, coriander, turmeric, and so on. Few fresh herbs are used, unlike in European cuisine, and mainly consist of the commonly used curry leaf, and the occasional use of fresh coriander and mint. While Tamarind and lime are used to make sauces sour in North Malabar areas; the Travancore region uses only kodampuli (Garcinia cambogia), as sour sauces are very popular in Kerala. Sweet and sour dishes are however, rare, but exceptions like the ripe mango version of the pulissery and tamarind-jaggery-ginger chutney known as puliinji or injipuliwhich is also known as Sou Ginger are popular.

      Mealtimes

      Breakfast

      Kerala cuisine offers many delicious vegetarian breakfast dishes that are often relatively unknown outside the state. These include Puttu (made of rice powder and grated coconut, steamed in a metal or bamboo holder) and kadala (a curry made of black garbanzo beans chana), idli (fluffy rice pancakes), sambar, dosa and chutney, pidiyan, Idiyappam (string hoppers - also known as Noolputtu and Nool-Appam in Malabar), Paal-Appam, a circular, fluffy, crisp-edged pancake made of rice flour fermented with a small amount of toddy or wine, etc. Idiyapam and Paalappam are accompanied by mutton, chicken or vegetable stew or fish moli (the most common dish is black pomfret in a coconut based sauce). In North Malabar area Breakfast is known is 'Kathaladakkal' and 'Praathal' in rest of Kerala.

      Lunch and dinner

      The staple food of Kerala, like most South-Indian states, is rice. Unlike other states, however, many people in Kerala prefer parboiled rice (Choru) (rice made nutritious by boiling it with rice husk). Kanji (rice congee), a kind of

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