Kerala Dishes

KERALA SPECIALITY DISHES
Kozhuva Varuthathu
Ingredients Kozhuva Ginger/garlic paste Lime juice Salt Chilly powder Whole black pepper Turmeric powder Rice flour Curry leaves Oil Salad
Quantity 200gms 5gms 1 nos to taste 1 table spoon 10 nos 1 tea spoon 1/2 tea spoon few to fry the fish to serve with the fish
Method of preparation Clean and wash the fish. Squeeze out all the water. Grind chilly powder, whole back pepper, turmeric powder and rice flour to a fine paste. Add ginger garlic paste and salt to taste. Marinate the fish with the paste. Add lime juice. Keep it for 15 minutes. Heat the oil in a kadai and fry the fish on slow flame, till crisp. When the fish is almost done, add curry leaves into the oil. Fry it for a minute. Remove the fish and curry leaves from the oil. Serve hot with salads. courtesy:Gokulam Park Sarovar Portico Hotel
Kerala Speciality Dishes
Aattirachi Ularthiyathu
Ingredients Aattirachi (Mutton) Tomato Onion Green Chillies Coriander Powder Chilli Powder Black Pepper Powder Turmeric Powder Ginger Garlic Cinnamon, Cloves, Cardamom Curry Leaves Oil Salt
Quantity 1 kg (cut into cubes) 250 g 250 g 100 g 6 tbsp 2 tbsp 2 tbsp 2 Tsp 50 g 25 g 10 g Few leaves 25 g To taste
Method of preparation Slice onion and green chillies and 1. saute. Then add chilli powder, coriander 2. powder, turmeric powder and pepper powder. 3. Crush ginger, garlic and spices; add with onion mixture and stir. Add mutton cubes, enough water 4. and salt to taste and cook properly. 5. Cut tomatoes lengthwise and saute. Mix prepared meat with the sauteed 6. tomato. Courtesy: Quality Inn Presidency, Ernakulam
Alleppey Fish Curry
Ingredients Fish Coconut oil Mustard seeds and fenugreek Coconut Row mango Tomato Chilly powder Turmeric powder Curry leaves Salt Method of preparation
Quantity 250 gm 50 gm little 1 small 1 a pinch 1 sp and 1 spring
Make paste with coconut, chilly powder, turmeric powder and of a raw mango and tomato.Wash the fish and marinate with salt and with turmeric powder.Add little water in the coconut mixture and boil it along with the fish.Put remaining raw mango slices, salt and half of curry leaves.Cook for 15 min.Check the salt.Heat little coconut oil and put remaining curry leaves and temper it with the fish. Courtesy: Abad Plaza, Kochi
Appam (25 nos)
Ingredients
Quantity
Rice flour (finely powdered ) Coconut milk

Salt
500 g 250 ml
to taste
Sugar Semolina Water
1 tbsp 100 g
Method of preparation 1. Heat the semolina in a little water to a thick consistency. 2. Remove from the fire and keep it aside to cool. 3. Make a batter with rice flour, coconut milk and water. 4. Add the cooked semolina, soaked yeast and sugar and then mix well. 5. Keep the mixture to ferment for three to four hours. 6. Heat the appam thava (the special vessel for making appam), rub a little oil and pour some batter into it. 7. Turn the batter around in the thava and make it into a round with thin edges and a thick middle. 8. Cover with a lid and keep it over a slow fire. 9. After the appam is ready, serve with mutton stew.
Mutton Stew (4 portions)

Ingredients Quantity
Mutton Coconut
Onion
250 g
2 no.s
Potatoes Tomatoes Green chilies Garlic Ginger Poppy seeds Cinnamon Cloves Coriander seeds Coriander leaves Oil Salt
2 3 6 4 pieces 1 tsp pod pod 1 tbsp 2 tbsp to taste
Method of preparation
1. Clean, cut and wash the mutton. 2. Slice the onion, chillies and tomatoes. Peel and cut potatoes into four. 3. Grind the coriander seeds and poppy seeds separately to a fine paste. 4. Grind the ginger and garlic together. Add the onions, chillies,tomatoes, masala and salt to the mutton and mix well. 5. Heat the ghee and add spices. Add the mutton and fry for a while. 6. Add just sufficient water to cook the mutton; cook till it becomes soft and water is absorbed. 7. Grate the coconut and take out 2 cups of milk. 8. Add the milk and chopped coriander leaves. 9. Simmer and remove from the fire and serve hot.
AVIAL
Ingredients Carrot Beans Raw Banana Yam Drumstick Coconut Coconut oil Jeera Green chilly Curd Salt Turmeric powder Curry leaves
Quantity 100g 100g 1 25g 2 1 100ml 10g 4 50ml to taste 5g 1 sprig
Method of preparation 1. Cut carrot, beans, banana, yam and drumsticks into batons. 2. Boil the vegetables with turmeric powder with just enough water. 3. Make a paste of grated coconut, jeera, green chilli, into a smooth paste. 4. Add this into the vegetables & cook for 5 minutes. Add salt. 5. Heat coconut oil; add curry leaves for the tempering. 6. Add beaten curd to the vegetable mixture after removing from fire & add the tempering. 7. Serve hot.
Courtesy: The Muthoot Plaza, Thiruvananthapuram
CHEMMEEN MOILEE
Ingredients Chemmeen Curry leaves Garlic Ginger Onion Turmeric powder Lime juice Coconut milk Coconut oil Mustard seeds
Quantity 100 gm 1 sprig tsp chop thin strips tsp 4 nos. 1 pinch tsp 100 ml 10 ml 2 gm
Method of preparation Shelled prawns, wash well. Heat oil in a pan, add mustard seeds. Add onion, garlic, ginger, curry leaves and saut for a while. Add prawns, stir, pour coconut milk, simmer. Add salt, limejuice. Serve hot.
CHEMMEEN VARUTHATHU
Ingredients Prawns Salt Lemon Juice Red chilli paste Turmeric powder Cumin powder Ginger-garlic paste Oil
Quantity 12 to taste from 1 lemon 1 tsp (5 g) tsp (2 g) 1 tsp (5 g) 1 tsp (5 g) to fry
Method of preparation 1. Clean, shell and de-vein the prawns 2. Mix all the remaining ingredients, except oil, and apply it to the prawns. 3. Keep aside for half an hour to marinate. 4. Heat oil in a shallow pan and fry the prawns four at a time. 5. Cook for three minutes, remove and drain. 6. Serve hot, garnished with rings of onion and fried curry leaves. Courtesy: Alleppey Prince Hotel, Alappuzha
CHILLY GARLIC PRAWNS
Ingredients Quantity Tiger Prawns (12 to 18 24 pcs count) Diced onions 100 g Capsicum 150 g Sliced green 25 g chillies Ginger Garlic Corn flour Sugar Salt 50 g 50 g 50 g 2g 3g
Refined flour 75 g
Monosodium 3g glutamate Oil Red colour For frying 5 ml
White pepper 2g powder
Method of preparation Marinate the prawn in refined flour, corn flour, sugar, salt, monosodium glutamate & 1. white pepper powder. 2. Shallow fry for about 5 minutes. 3. Stir fry the capsicum, onions, green chilli and chopped ginger & garlic. 4. Add sugar, salt, monosodium glutamate and white pepper powder. 5. Add fish stock, mix in the prawns and cook for about 3 minutes. 6. Serve hot with hot garlic sauce. Courtesy: Club Mahindra, Idukki
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CHUTTIRACHI
Ingredients Buffalo meat slices Chilly powder Ginger garlic paste Coconut oil Garam Masala powder Black pepper powder Turmeric powder Salt Method of preparation
Quantity 400 gm 5 gm 5 gm 5 ml 2 gm 2 gm 1 gm to taste
Beef slices marinated in masala around 1 hour. Spread in a hot oven around 2 hours, stir, meat pieces become dry, serve hot. Courtesy: Abad Plaza, Kochi
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DRY FISH CURRY
Ingredients
Quantity
Dry fish 250 g Onion 75 g Green chilli 2 Ginger garlic paste 30 g Coriander powder 30 g Chilli powder 30 g Turmeric powder 10 g Curry leaves 100 g Mustard 100 g Fenugreek 100 g Coconut oil 100 g Method of preparation 1. Clean the dry fish and put it in cold water. Take a vessel and add coconut oil, mustard, 2. curry leaves, green chilli slices, onion slices and make it brown. 3. Add ginger garlic paste, chilli powder, turmeric powder and coriander powder. 4. Add cleaned fish, tamarind and cook well. Courtesy: The Woods Manor, Ernakulam
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DUCK ROAST
Ingredients Duck Water Garlic Paste Ginger Paste Turmeric Paste Black Pepper Powder Onion slices Salt Oil
Quantity 1 2 cups tsp tsp tsp 3 sp 1 to taste for deep-frying
Method of preparation Clean one full duck; mix all ingredients in the 1. section. Boil the duck along with the above mentioned 2. ingredients. 3. When th of boiling is done, remove the duck and deep fry it, till the duck becomes golden brown. Take out the thick stock and rub it all over the 4. duck. 5. Garnish with French fries and fried onion. Courtesy: Kayaloram Lake Resort, Alappuzha
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FINGER PRAWNS
Ingredients Prawns with head & tail Lime Parsley Salad oil Pepper, Salt Ginger & garlic paste Egg Maida Corn flour Breadcrumbs Refinedoil Potatoes Lettuce
Quantity 200 g 1 1 sprig 5 ml To taste 10 g 1 25 g 25 g 50 g 100 ml 100 g 50 g
1.Marinate the prawns in salad oil, pepper, salt, limejuice and ginger garlic paste. 2.Dust in seasoned flour. 3.Pierce the prawns with toothpicks from head to tail and dip in seasoned beaten egg, roll in breadcrumbs. 4.Fry until golden brown in colour. 5.Remove toothpicks and serve hot in bed of lettuce leaves with French fries, lime wedge and parsley sprigs
Courtesy: Bolghatty Palace, Ernakulam
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GOLDEN FRIED PRAWNS
Ingredients Prawns with tails Egg Maida Cornflour Pepper, salt Ginger garlic paste Soya sauce Oil Potato Lime Method of preparation
Quantity (15 count) 200 gm, 3 nos no 25 gms 25 gms to taste 10 gms 5 ml 70 gms 100 gms 1 no.
Clean the prawns and de-vein. Dont remove the head and the tail. Remove the shell. Make a thin batter of the above ingredients except oil. After coating the prawns with the batter, deep fry in oil. Serve with chilly garlic sauce. Accompaniments French fries, Sauted vegetables and lime wedge with a sprig of parsley. Courtesy: KTDC
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KALLUMMAKAYA ULARTHIYATHU
No need for working your muscles too hard on this dish. Why? Because the dish of month that you may try with mussels (locally known as Kallummakaya) adds on to your muscles, rather than wasting them. All you need for making Kallummakaya Ularthiyathu a popular Kerala delicacy, which is quite popular in the northern districts of Kerala, especially in the District of Kozhikode are as follows: Ingredients Quantity Coconut oil 50ml Fennel 10ml Curry leaves 1 Ginger julienne 50g Green Chilly 25g Coconut slice 25g Mango puree 1tsp Chilly powder 11/2tsp Turmeric powder 1/2tsp Coriander powder 1 1/2tsp Tomato 100g Salt to taste Mussles 1 kg Small onion 250g Below mentioned items should be crushed Fennel 10g Pepper corn 10g Red chilly 10g Small onion 50g
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Method of preparation 1. Heat the coconut oil in pan and temper Fennel and Curry leaves. 2. Add ginger, green chilly, small onion, coconut slice and then make it brown. 3. Then add chilly powder, turmeric powder and coriander powder after tomato slice. Saut it well, till it becomes paste. Add mussels, add some salt to taste and then saut it well till it becomes dry. Courtesy: The Travancore Heritage
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KAPPA BIRIYANI
Ingredients Tapioca Green chilli Curry leaves Coconut oil Mustard seeds Coconut paste (fried) Meat Garlic Ginger Small onion Coriander powder Turmeric powder Red chilli powder Coriander leaves (Chopped) Salt Garam masala
Quantity 1 Kg 4 2 leaflets 100 g a little 50 g 250 g 25 g 25 g 100 g 1 tsp 1 tsp 1 tsp to taste 100 ml a little
Method of preparation 1. Clean and cut the tapioca into small pieces. 2. Cook the tapioca in water with some salt and turmeric powder. 3. Heat the oil in a kadai and add mustard seeds and after the seed cracks, add curry leaf, green chilli, small onion and ginger garlic paste. 4. Add all spices and meat to it and let it cook. 5. After the meat is cooked, add the strained boiled tapioca to the masala and mix together. 6. Finally finish with some garam masala and serve.
Courtesy : Club Mahindra, Munnar, Idduki
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KARIMEEN POLLICHATHU
Ingredients
Karimeen Ginger Garlic Onion (chopped) Curry leaves Chilly Powder Turmeric Powder Coriander Powder Peppercorn crush Lime Salt Coconut Oil Banana leaf
Quantity
200 gm 10 gm 10 gm 50 gm 2 sprigs 5 gm 3gm 5 gm 2 gm 1 no to taste 25 ml
Method of Preperation Clean fish. Make gashes all over. Mix all the herbs and spices. Add limejuice and smear all over the fish. Place the fish and a sprig of curry leaf on a banana leaf, cover and seal the sides. Grill both sides evenly in a hot tawa. Serve with a piece of lime, & mixed salad. Courtesy: KTDC
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KERALA FISH CURRY
Ingredients Quantity Fish (Seer 150 gms fish) Oil 20 ml Fenugreek 5 gm Onion 40 gms Ginger 10 gms Chilly 15 gms powder Coriander 15 gms powder Big Chilly 2 gms Turmeric 2 gms powder Tomato 25 gms slices Coconut no Tamarind 15 gms Salt to taste Curry 5 gms leaves Garlic 2 gms Method of preparation Cut the fish into cubes. Heat oil and fry fenugreek, curry leaves, big chilly, onion. Saut and add ginger. Add the masala powders and saut well. Add the second extract of coconut milk, fish pieces and tomato. When the fish is cooked, add the tamarind pulp, salt and finish off with first extract of coconut. Courtesy: K.T.D.C.
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KONCHU FRY
Ingredients Prawn Chilli powder Turmeric powder Coriander powder Tamarind Water Ginger paste Garlic paste Salt to taste Coconut oil 1 tsp Method of preparation
Quantity 4 tsp tsp tsp 10 g cup tsp tsp
1. Clean the prawns with shell. Keep the shell separate after boiling it for some time. Separated prawns should clean properly. 2. Mix with the second section of the ingredients. Boil it, till the water become thick gravy along with other ingredients. 3. Remove the prawns and fry for some seconds in coconut oil. 4. Dress the prawns with its shell. Garnish with French fries. Courtesy: Kayaloram Lake Resort, Alappuzha
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KOZHI PERALAN
Ingredients Quantity Chicken 1 (broiler) Red chillies 10 Pepper corns 5-6 Cinnamon, Cloves, 3g Fennel & Cardamom Garlic 1 pod Ginger Salt Vinegar Onion Tomato Curry leaves 2.5 cm piece to taste 1 tsp 200 g 2 medium size 1 sprig
Method of preparation 1. Clean and joint the chicken. Grind together all the spices with salt, curry 2. leaves and vinegar. 3. Slice onion and chop tomato roughly. Marinate the chicken with half of the ground 4. spices. Keep aside for 15-20 minutes. 5. Heat oil in a Kadai 6. Saute sliced onion to light brown colour. 7. Add remaining ground spices to the pan. Add chopped tomato, saute for a few minutes 8. before adding the chicken. 9. Cover and cook till chicken is tender. Check for seasoning. Remove from fire and serve 10. with Indian bread. Courtesy: Riviera Suites, Ernakulam
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LAMB WITH KAPPA
Ingredients Tapioca Lamb Tomato Onion Green Chilli Coriander powder Chilli powder Back pepper powder Turmeric powder Ginger Garlic Cinnamon Cloves Cardamom Curry leaves
Quantity 500g 800g 200g 200g 25g 6tbsp 2tsp 2tbsp 2tbsp 25g 15g 4 pieces 8 4 4 bunches
Salt to taste Coconut oil 50g Method of preparation 1. Clean tapioca and cut it into small cubes; boil it with enough salt and water. 2. Slice onion and green chilli, saut with enough coconut oil. 3. Add coriander powder, chilli powder, turmeric powder, black pepper powder and saut for two minutes. 4. Crush ginger, garlic, cinnamon, cloves, cardamom and put all sauted masala crushed ingredients and lamb in a cooker with three cups of water and enough salt; cook till tender. 5. Slice tomato and saut with little coconut oil. Finally add cooked lamb and cooked tapioca into the sauted tomato. 6. Stir and serve hot. Courtesy: Quality Inn Presidency, Ernakulam
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MALABAR CHICKEN BIRIYANI
Ingredients Basmathi rice Chicken Biriyani Masala Paste 4tbsp (green chilly, cinnamon, cloves, fennel, cardamom, peppercorn) Green chilly Ginger garlic paste Coriander leaves Mint leaves Curd Tomato Onion Black cumin seeds Cinnamon stick Bay leaves Cashew nuts kismis Cardamom Ghee Coriander powder Milk Saffron Water (For rice)
Quantity 1 kg 1
4tbsp
10 2 tbsp 50 g 25 g 150 ml 150 g 1 kg 1 tsp 2 pieces 2 50 g 5 200 g 2 tbsp 500 ml 1 pinch 1 litre
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Method of preparation 1. Heat the ghee in a saucepan; saute the onions till golden brown colour and add sliced tomatoes saut well. 2. Put ginger garlic paste, curd and biriyani masala and turmeric powder, and coriander powder. 3. Add the chicken pieces and cook well. 4. Soak the rice about 10 minutes and drain well. 5. Melt the ghee in a saucepan and add in the spices and sliced onion mint, coriander leaves, cashew nuts, kismis, bay leaves and saut till brown in colour. 6. Add milk and water. Allow to boil and then add rice. Lower the heat, cover and continue to cook for 15 minutes. 7. Take another saucepan and place half the rice into it. And add the chicken on the top of the rice. And put the remaining rice on top of the chicken. And spread to make an even layer. 8. Make random holes through the rice with a spoon and pour into each a little saffron milk. 9. Place a few knobs of ghee, fried onion, cashew nuts and kismis on the surface and cover tightly. Courtesy: Yuvarani Residency, Cochin
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MALABAR LAMB CURRY
Ingredients Lamb Coriander Powder Chille Powder Curry Masala Turmeric Powder Green Chille Coconut Oil Onion Tomato Ginger Garlic Paste
Quantity 1 kg
250 gms
50 gms 200 g 25 gms 100 g 200 g 600 g 300 g 100 g
Method of preparation 1.Take the vessel add oil. 2.Add Ginger Garlic Paste. 3.Add Onion (slice), Curry leaves and cook till it becomes brown. 4.Add Coriander Powder, Chille Powder, Curry Masala And Turmeric Powder. 5.Make tomato paste and add lamb and cook well. 6.Add salt and water (you can add coconut paste and cashew paste also).
Courtesy : Club Mahindra, Munnar, Idduki
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MALABARI CHEMMEEN SOUP
Ingredients Prawn shells Water Green chillies Garlic Curry leaves Black pepper powder Garam masala powder Turmeric powder Chopped fresh mint Limejuice Boiled shrimps Coconut milk Salt Onion
Quantity 1 Kg 1.5 Lit 25 g 20 g 15 g tsp Apinch 10 g 2 tsp 75 g 250 ml To taste 50 g
Method of preparation 1. Peel onions and slice. 2. Scrape ginger, peel garlic and wash green chillies. Crush them slightly with a pestle. 3. Heat little coconut oil in a saucepan. 4. Add onions, crushed ginger, green chillies, garlic, curry leaves and saut till the onions are pink in colour. 5. Add the prawn shells and saut till shells start changing in colour. 6. Add black pepper, garam masala and turmeric powders. 7. Add water and bring to boil. Cook till the water content in the pan is almost reduced to half. 8. Bring the mixture to simmer. Scum off the dirty forth collected on top. 9. Now add the second extract of coconut milk along with the freshly chopped mint. 10. Reduce the flame and add the first extract of coconut milk. 11. Add the limejuice, salt and cooked shrimps. 12. Serve hot, garnished with a boiled medium prawn hanging down from the soup bowl. Courtesy: The Muthoot Plaza, Thiruvananthapuram
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MASALA FRIED FISH
Ingredients Sear fish darned (Sliced on the bone) Crushed pepper corn Ginger Garlic Green Chilli Chilli powder Turmeric powder Curry leaves Lime Coconut oil Egg Salt Onion Salad cucumber Carrot Tomato
Quantity 1 5 3 3 3 g g g g
2g 2g 1 sprig 1 50 ml To taste 1 50 g 50 g 1
Method of preparation After cutting the fish, immerse into water with salt and vinegar 1. for half an hour. Prepare a thick masala with crushed peppercorn, ginger, garlic, 2. green chillies, curry leaves, turmeric, chilli powder, limejuice, beaten egg, salt and a little coconut oil. 3. Smear the batter all over the fish and keep it for half an hour and shallow fry in coconut oil. Serve hot in a bed of banana leaf decorated with carved 4. vegetables and lemon wedge. Courtesy: Bolghatty Palace, Ernakulam
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MASALA GRILLED PORK
Ingredients Pork (thin slices) Chilli Powder Turmeric powder Lime (juice oil) Salt taste Garam masala Ginger, garlic paste Curry leaves Coconut oil
Quantity 250 g 2 tsp 1pinch to taste 1 tsp 25 g 2 sprigs 20 ml
Method of preparation 1. Mix the pork with all the ingredients except coconut oil. Keep aside for half an hour. 2. On a grill plate, sprinkle coconut oil and put the marinated pork and grill till well done. 3. Arrange neatly on a platter or plate, garnish with turned carrots, broccoli etc. Courtesy: The Surya, Ernakulam
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MEEN MURINGAKKA CURRY
Ingredients Fish Drum stick Coriander seeds Red chillies Turmeric Pepper corns Fennel seeds Coconut oil Coconut Red onion Cocum Salt to taste Tomato Ginger garlic paste Mustard seeds Curry leaves
Quantity 500 g 150 g 100 g 8g 2g 4g 2g 50 ml 1 300 g 15 g 80 g 10 g 3g 2 sprigs
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Method of preparation 1. Clean the fish. 2. Cut fish and drum stick into small pieces. 3. Fry grated coconut, coriander seeds, red chilli, turmeric powder, fennel seeds and peppercorn. 4. Grind the above mixture to smooth paste. 5. Soak cocum in little water. 6. Slice onions, slit green chillies. 7. Heat oil, saut mustard seeds, curry leaves, onion green chilli and drum stick. 8. Add ginger garlic paste, powdered masala and saut well. 9. Add the ground masala, cocum, fish, water and cook on a slow fire. 10. Add tomato pieces. 11. Cook on a slow fire till the gravy becomes thick. 12. Serve hot, garnished with fried curry leaves. Courtesy : Hotel Hillview, Munnar
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MEEN PEERA
Ingredients
Quantity
Small variety of 1/2 kg fish Coconut 1 Green Chillies 30 g Small red onions / 10 g shallots Turmeric 1/4 tbsp Ginger 1/2 inch Cocum 15-20 g Curry leaves 1 sprig Coconut oil 15 ml Method of preparation Clean fish. Keep them whole if they are too small. If not cut 1. them into half. 2. Grate coconut finely. 3. Grind together turmeric, a few onions and garlic and mix with coconut. 4. Finely chop green chillies and ginger; add sliced onions. 5. Soak cocum. In a stainless steel pan, first put in the curry leaves and half 6. cocum broken into pieces. Mix together coconut mixture, fish, remaining cocum and 7. chopped and sliced ingredients. 8. Set into the pan. 9. Add water to three fourth level of fish mixture. Add salt. Bring to boil. Quickly reduce heat and simmer till fish is 10. cooked and moisture evaporated. 11. Pour fresh coconut oil over. Test for seasoning and remove. Cool and cover. This can be kept 12. for two days. Courtesy: Riviera Suites, Ernakulam
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MEEN THAVAYIL POLLICHATHU
Ingredients Red tomatoes Ginger Garlic Refined flour Onion Pepper corns Coconut mix Salt Cream Vegetable stock Butter Coriander leaves
Quantity 250 g 10 g 5g 15 g 100 g 5g cup to taste 20 ml 750 ml 50 g 1 bunch
Method of preparation Fillet the fish half an inch thick and marinate it with lime juice and salt. Keep aside for 10 mts. Make a batter with egg, onion, ginger garlic paste and powdered masala. Apply it on the fish and then keep it on the plantain leaf for half an hour. Heat a thava or non-stick pan , brush a little oil and then spread the fish on to it. Simultaneously sprinkle some oil to get both sides of the fish cooked. Finally, arrange the fish, garnished with onion rings and lemon wedges, on the plaintain leaf. Courtesy: Hotel South Park, Thiruvananthapuram
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MUTTON BIRIYANI- 2PLATES
Ingredients Mutton Onion Ginger garlic Garam masala powder Whole garam masala Chilly powder Coriander powder Turmeric powder Green chilly Coriander leaves & Mint leaves Pineapple Ghee Oil Rose water Saffron Cashew nut paste Tomatoes Salt and cashew nuts Basmati rice Lime
Quantity 250 gm 200 gm (for frying and masala) 35 gm 5 gm 10 gm 1 tsp 1 tsp tsp 4 nos. 30 gm 15 gm 50 gm 200 gm tsp a pinch 50 gm 75 gm for garnishing 250 gm (wash and soak for 15 mints) 1
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Method of preparation Cut the mutton in to curry cut size. Wash it. Heat 150 gm oil and fry half of the sliced onion to golden brown. Remove oil from the pan and put half of the ghee to little oil in the pan. Put remaining sliced onion, saut. Put chopped ginger, garlic, chilly powder, coriander powder, turmeric powder, garam masala powder, chopped pineapple, chopped tomatoes and saut. Add cashew nut paste and fry it for few minutes. Put the salt, mutton and little fried onion. Cook till tender. Put double quantity of water for the rice (1/2 tsp) boil it along with whole garam masala, little ghee, lime and salt. Put the drained rice to the boiled water. Make it half cooked. Drain it. Take a heavy bottomed pot and spray the mutton masala in the bottom. Spray some fried onion and chopped coriander and mint leaves. Then spread the rice. Sprinkle rose water and saffron solution on the rice, put some fried onion and chopped coriander and mint leaves. Close tightly with a lid and keep the pot on a tawa or in the oven for another 20 min. Then open it, mix masala and rice, garnish with cashew nuts. Serve it along with raitha, pickle and pappad. Courtesy: Abad Plaza, Kochi
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NADAN KOZHI CURRY
This spice-rich chicken curry preparation of Kerala has regional variations in terms of ingredients used, but nevertheless has the same combination of spices that adds to its flavour. Ingredients Chicken Onion Green Chilli Ginger Chilli powder Coriander powder Chicken masala powder Curry leaves Coconut oil Coconut milk Salt Turmeric Powder Quantity 1 kg 400 g 20 g 20 g 2 sp 3 sp 2 sp 2g 150 ml 1.5 ltr to taste 1 pinch
Method of preparation 1. Cut the chicken into medium pieces and marinate it with a little chilli powder and salt for a while. 2. Make the first and second extract of coconut milk. 3. Heat kadai (pan), add coconut oil and saut sliced onions, green chilli, ginger, garlic and curry leaves. 4. Then add chilli powder, coriander powder, turmeric powder and chicken masala powder. Put the chicken pieces in the kadai till it is half done. 5. Add the second extract of coconut milk and get it cooked gently in slow fire. 6. Finally add the first extract of coconut milk and serve hot. Courtesy: Michaels Inn, Thekkady
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NEYMEEN SOUP
Ingredients Fish Fish bones Tomato Green chilli Curry Leaves Coconut oil Fennel Garlic Onion Coriander leaves Ginger Lemon Method of preparation
Quantity 100 g 50 g 2 20 g 1 sprig 20 ml 10 g 20 g 30 g 15 g 10 g 2
1. Make a fish stock with fish bones, crushed ginger and pepper corns and strain it in a muslin cloth. 2. Cut fish into small cubes 3. Heat the oil in a sauce pan and add chopped garlic, onion, green chilli and saut well, along with cubes of fish for 5 minutes. 4. Add the fish stock and allow to boil it for 15 minutes. 5. Check the seasoning, add tomato and coriander leaves and serve hot Courtesy: The Metropolitan, Ernakulam
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PALADA PRADHAMAN
Ingredients Quantity Instant ada Water Butter Milk Condensed milk Sugar 250g 6 cups 1 dsp 300ml 500ml 1.5 cup
Fine rice 1 dsp flour Cashew nuts cup Cardamom tsp powder Method of preparation 1. Cook ada in water. As soon as ada is cooked, wash it in cold water and drain. 2. Put the butter and ada together and stir on slow fire taking care that the ada does not break or gets soggy. 3. Add milk, condensed milk and sugar. Mix the rice flour. Allow it to simmer till it thicken 4. Remove from fire and add the fried cashew nuts and cardamom powder. 5. Stir continuously for sometime so as to prevent the payasam from curdling. Courtesy: Hotel Chaitram, Thiruvananthapuram
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PATHIRI
Ingredients Rice Flour Water Salt Basic Dough
Quantity (Roasted) 500 g 450-500 ml to taste
Bring water to a boil. Add salt. Add the flour into the water and cook over a simmering flame. Allow the mixture to cool. Knead to a smooth dough, free of lumps. Ari Pathiri Make 30 35 g balls from the basic dough. Roll out as thin as possible (1mm). Cut the pathiri using cutter into rounds of 5 inches diameter. Cook on a hot griddle with out changing the colour. Serve hot. Vachchu Pathiri Make balls weighing 110-125 g from the basic dough. Roll out into pathiris of 5 inches diameter. Place between two banana leaves and cook on a medium hot griddle. Remove the banana leaf before serving. Kunji Pathiri Make small pellets of 1 cm diameter from the basic dough. Press between the thumb and forefinger into small circles of 1.5 cm diameter. Steam for 3-4 minutes. Serve hot with fish or chicken curry. Courtesy : Fortune Hotel, Kozhikode
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PAZHAM PORI
Ingredients Quantity Banana Refined flour Yellow colour Cumin seed Sugar Refined oil 4 100 g 4 drops 1 pinch 100 g 1.5 ltr
Method of preparation Peel ripped banana and cut 1. it into long pieces. Prepare a batter with flour, 2. sugar, cumin seeds and yellow colour. 3. Dip the slices of banana in batter and fry it in the refined oil. 4. Serve hot in a dish. Courtesy: Michael's Inn, Thekkady
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PRAWNS APPAM
Ingredients Rice Sugar Coconut water (Fermented) Coconut milk Rice powder (Medium) Salt Prawns Onion Tomato Ginger garlic paste Curry powder Coconut oil Curry leaf
Quantity 100 gm 1 tsp 1 cup 1 table spoon 1 table spoon 1 pinch 3 nos 1 1 1 tsp 1 tsp 1 table spoon 1 sprig
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Method of preparation 1. Appam batter For the appam batter, grind the soaked rice with very little water. Add fermented cococnut water, sugar, salt and cooked rice powder. Keep the batter at room temperature for 8 hours 2. Prawn Masala Fry chopped onion ginger garlic paste, add curry powder and tomato. Cook the prawns.add salt, curry leaf and make it dry. Finally, add coconut milk 3. Appam Heat the appam pan, put one spoon of batter and make it thin. Cover the pan for 10 seconds. Open the pan and put 3 prawns in the centre with the thick gravy. Cover it again and cook for little more time. Serve hot Courtesy: Greenwoods , Thekkady, Idukki
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PRAWNS IN COUNTRY STYLE
Ingredients Jumbo prawns with shell Onion (sliced) Ginger garlic paste Curry leaves Lime Salt and pepper Boiled rice Boiled vegetables
Quantity 200 g 50 g 10 g 1 sp 1 no to taste 100 g 100 g
Method of preparation 1.Brush a little oil in the bottom of an earthen pot. 2. Mix onion, curry leaves, crushed peppercorn, salt, lemon juice, ginger and garlic paste together with washed fresh prawns. 3.Sprinkle a little hot prawn stock and cook in the pot till the prawn is tender and dry. 4. Serve with rice, boiled vegetables and wedge of lime. Courtesy: Bolgatty Palace, Kochi
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SEAFOOD GRILL
Three different types of marinated seafood dishes with sauces Tuna / Tiger Prawn / Pomfret Tuna Ingredients Tuna For marinating Turmeric Lime Coconut oil Mustard paste Salt to taste Quantity 1 piece (75 gms) a 1 1 a pinch no tea spoon little
Method Mix all the marinades together. Marinate the fish for 10 minutes. Grill it on a tawa in coconut oil. Tiger Prawns For marinating, use curd, chilly paste, salt and pepper Method Mix all the ingredients and apply on the tiger prawns. Grill them. Pomfret Ingredients Quantity Whole Pomfret 1 no For marinating Chilly powder a pinch Coriander powder a pinch Turmeric powder a pinch Lime 1 no Ginger-Garlic paste Curry leaves
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Salt Coconut oil Method Mix all the ingredients and apply on the fish. Grill the fish in coconut oil. Accompaniments & Sauces Green spinach thoran Ingredients Green spinach Shallots Ginger Garlic Turmeric powder Grated coconut Coconut oil Mustard seeds Quantity 250 gms 2 nos 1 piece 3 cloves a pinch 100 gms
Method Take a thick bottomed pan. Pour coconut oil. Crackle mustard seeds. Add all other ingredients. Saut for one minute. Red spinach rice Shred red spinach leaves Saut the rice with red spinach and garlic and season it. Boiled vegetables Carrot Baby tomato Baby corn Baby potato Beans Curry leaves Method Temper boil the vegetables with salt and pepper. Crackle mustard seeds in coconut oil and saut the boiled vegetables along with curry leaves. For the Sauce Ingredients Quantity Shallots 100 gms Ginger 50 gms Garlic 2 cloves Coconut flakes 25 gms Green chilly 2 nos Cocum 1 piece Turmeric powder a pinch Coconut milk 250 ml Coconut oil Curry leaves Method Heat coconut oil. Saut onion until golden brown. Add ginger, garlic, turmeric powder, curry leaves. When it is browned, add coconut milk, cocum and salt to taste. Courtesy: Hotel Malabar House, Fort Kochi
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SQUID ULARTHIYATHU
Ingredients Squid Chilly Powder Turmeric Powder Pepper Powder Coconut Oil Salt Curry leaves Ginger Garlic Onion Tomato Green Chilly Coriander Powder
Quantity 150 gms 10 gms 2 gms 5 gms 35 ml To taste 2 gms 10 gms 7 gms 100 gms 50 gms 10 gms 20 gms
Method of preparation Saute the green chilly, ginger, garlic, onion with coconut oil. Add pepper powder, chilly powder, coriander powder, turmeric powder and salt. Add boiled roundels of squid. Add tomato and curry leaves. Presentation Serve in a curry bowl garnished with onion slices. Courtesy: KTDC
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STUFFED CHICKEN-KERALA STYLE
Ingredients Full Chicken (For Batter) Red Chilly powder Coriander powder Turmeric powder Ginger Garlic paste Curd Garam Masala Curry leaves Egg (For frying) Oil Masala for stuffing Chicken Liver (Chopped) Boiled egg Mashed boiled potato Red chilly powder Coriander powder Turmeric powder Garam masala Curd Salt Curry leaves Ginger Garlic paste Green chilly Onion Coconut oil
Quantity 1 Kg 50g 25 gm 25 gm 4 tsp 200 ml 1 tsp 1 spring 1 no 3 Kg
1 no 1 no 100 gm 1 tsp tsp tsp tsp 50 ml as needed spring 1 tsp 1 no 1 no 25 ml
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Method of preparation 1.Finely chopped chicken liver, mashed potato, Ginger-garlic paste, chopped onion, green chilly, curry leaves and saut fine. 2.Add the powders. Garam masala, curd and salt to make a thick stuffing (Use coconut oil for stuffing mixture) 3.Place the boiled egg fully in to the breast and over the chicken, place behind the stuffing mixture tight and neat by grilling in any desired style and serve hot. Courtesy: West Wood Hotels, Munnar
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TENDER COCUNUT SOUFFLE
Ingredients Tender coconut Sugar Milk Gelatine Egg white Coconutextract Roseessence Milkcream Corn flour Method of Preparation
Quantity 1 no 80 gms 300 ml 10 gms 2 nos 25 ml 2 drops 10 ml 10 gms
Mix cream sugar with half the egg white and corn flour. Add boiled milk gradually. Cook in double boiler until the custard is thick. Add gelatine dissolved in warm water strain and cool. Add coconut extract, essence, cream, tender coconut and stiffly beaten white of egg. Put into a mould and set in refrigerator. Courtesy: KTDC
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TRAVENCORE APPAM
Travancore Appam (for 4 persons) Ingredients Rice Flour Yeast Sugar Coconut milk Quantity kg 10 gms 100 gms 100 ml (first extract milk)
Method of preparation 1.Soak the yeast in warm water and powder the sugar 2.Make a thick batter using flour, sugar, yeast and coconut milk. 3. Keep it aside for 6 hours for fermentation. 4. Steam the batter in a Idli steamer and serve hot with pork kaya ulathiyathu.
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Thalasserry Mutton Curry Ingredients Quantity Mutton Kheema 500 gms 200 gms Potato 1 no.s Coconut 15 gms Ginger 15 gms Green Chilly 50 gms Onion 30 gms Tomato 1 sprig Curry leaves 20 gms Corianderleaves 20 gms Garam Masala 15 gms Coriander powder 15 gms 10 gms Chilly powder to taste Turmericpowder Salt Method of preparation 1.Grind the coconut into a very fine paste. Scoop the potato into a small ball by using a scoopper. 2.Chop half of the ginger, green chilly and onion and mix with the mutton kheema. Add a little salt. Mix thoroughly and make into small balls and keep it aside. 3.Slice the onion, ginger, green chilly and tomato. 4.Heat the oil, saut the ginger, green chilly, onion and finally tomato adding all the masalas and fry well. 5.Add the coconut paste into the pan and cook well. Add the mutton and potato halls into it and cook until the mutton is tender. 6.Garnish with fried curry leaves and chopped coriander leaves.
Courtesy : The Metropolitan, Kochi.
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Ulli Theeyal
Ingredients Small onions (shallots) Coconut (grated) Coconut oil Fenugreek seeds Mustard seeds Curry leaves Red chilli (whole) Tamarind Jagery Salt Aniseeds Pepper corn (whole) Coriander seeds Garlic flakes Cumin seeds Method of preparation
Quantity 100 g 100 g 50 ml 5g 5g few sprigs 5g 10 g 5g to taste 5g 10 g 10 g 3 5g
1. Make a fine smooth paste of grated coconut, coriander seeds, red chilli, pepper corns, cumin seed, aniseeds and garlic. 2. Saut the peeled sliced shallots in coconut oil till it becomes brown. 3. Add chilli powder, coriander powder, tamarind pulp and cook for about 4 minutes. 4. Add the curry paste to the mixture and cook for further 4 minutes. 5. Check for seasoning. 6. Garnish with curry leaves and serve piping hot. Courtesy : Club Mahindra, Idduki
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VATHALAPPAM
Ingredients Eggs Milk Coconut milk (1st extract) Jaggery Cardamom powder Sugar
Quantity 4 150 ml. 200 ml. 200 g. 1 tsp. 50 g
Method of preparation 1. Caramelise the sugar in a pan over slow flame. Spread this caramelised sugar over a tray. 2. Now mix the eggs, milk & coconut milk in a basin with a whisk. 3. Pour the mixture over a tray and cover it with a silver foil. 4. Add melted jaggery to this mixture along with the cardamom powder. 5. Cook this mixture in a steamer till it acquires a consistency of caramel custard. Serve cold. Courtesy: Hotel Malabar Palace, Kozhikode
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APPAM & CRAB MASALA
Ingredients Rice flour Yeast Coconut milk Sugar Salt Water Kappi
Quantity 1 kg 5 gm litre to taste to taste according to consistency 100g
Method of preparation 1. Mix together rice, water, yeast and "kappi". It should be in thick consistency. 2. Let the above mixture ferment for one night (6 hour) 3. Add the Sugar, Salt & Coconut milk to the fermented mixture and make a pouring consistency. 4. The appam can be made in traditional Appachatti. 5. To make the "kappi", mix little rice flour and hot water. Allow to cook for some time in thick consistency.
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Njandu (Crab) Masala Ingredients Crab diced Onion Ginger Green Chilli Garlic Curry Leaves Tomato Coconut milk Garam masala Turmeric Powder Coriander powder Chilli powder Salt Coconut oil Quantity kg 200 g 25 g 4 no 25g little 100g 2 no (11/2 glass) little 1tsp 25g 30g To taste 100g
Method of preparation 1. Heat oil in a pan. 2. Saut together sliced onion, garlic, ginger, curry leaves, green chilli till get browned. 3.Add all spice powder and little chopped tomatoes. 4. Add the diced crab to the masala and cook it with some water. 5. Finally finish with coconut milk and diced tomatoes can be added to make it attractive Courtesy: Yuvarani Residency, MG Road, Ernakulam
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ARIKKADUKKA
Ingredients Mussels Parboiled Rice Small Onions Curry Leaves Grated Fresh Coconut Saunf Salt Oil For Marinade Red Chilli powder Turmeric Ginger Garlic paste Lime juice Salt
Quantity 16 250 g 75 g 2 sprigs 75 g 1 tsp to taste to fry 1 tbsp 1 pinch 1 tsp 1 tsp to taste
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Method of preparation 1. Scrub and wash the mussels clean. 2. Wash and soak the rice in hot water for 20 mts. Drain and grind with the rest of the ingredients except the mussels and oil. 3. Blanch mussels for 30 sec in acidulated, salted hot water. Set aside to drain. 4. Stuff the paste in the mussels and steam for 7-8 mts. 5. Remove stuffing along with the flesh, steep in the marinade and shallow fry till crisp. 6. Place back in the shell and serve hot with the tamarind relish. 7. Serve with Tamarind Relish. Cook tamarind pulp, jaggery, crisp fried chopped ginger, salt and chilli powder together for 15 mts. Add 2 tsp of hot oil and gently stir in. Strain and use. Courtesy : Fortune Hotel, Kozhikode
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BEEF ULARTHIYATHU
A very popular meat dish in the Central Travancore region of Kerala, Beef Ularthiyathu is a special delicacy in the region. Ingredients Beef (trimmed) Red chilli powder Coriander powder Turmeric powder Pepper powder Cummins (Jeera) Cinnamon Cloves Cardamom Shallots (sliced) Garlic (flakes) Ginger Curry leaves Coconut (cut into small pieces) Vinegar Salt Coconutoil Mustardseeds Quantity kg spoon 1 tsp tsp tsp 1 pinch 2 pinch 3-4 2 100 g 1 big clove 1 piece 2 sprigs 100 g tsp to taste 50 ml 1 tsp
Method of preparation 1.Grind all spices together into a fine paste. 2.Marinate beef with the spice paste and keep aside. 3.Add ginger, garlic, shallots, curry leaves, coconut, vinegar and salt to the marinated meat and mix thoroughly. 4.Cook meat on a slow fire till tender. 5.Temper beef with coconut oil, mustard seed, curry leaves, shallots and crushed garlic. 6.Serve hot. Courtesy: Riviera Suites, Ernakulam
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CHEMMEEN THULLICHATHU
Ingredients Coconut oil Mustard seeds Fenugreek Curry leaves Ginger julienne Green chilly Shallot Quartered tomato Thick coconut milk Salt Lime juice Prawns Method of preparation
Quantity 10 ml 2 gm 1 gm 3 nos. 5 gm 2 slice 10 gm 1 no. 300 ml to taste 150 gm
Heat oil in a saucepan or frying pan. Add the tempering ingredients; mustard seeds, fenugreek and curry leaves. To this add ginger julienne, green chilly and shallot and saut in slow fire for few minutes. Add cleaned prawns. Saut for about two minutes in slow fire. Add the thick coconut milk and allow to boil. Now add salt and quartered tomato. Pour the thick milk into this and leave to simmer for few minutes. Serve hot with plain rice.
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CHIKKEN PEPPER FRY
Ingredients Quantity Chicken Onion 300 gms 75 gms
Curry leaves 5 gms Salt Oil Garlic Grinding Turmeric Chilly powder 2 gms 5 gms to taste 20 ml 10 gms
Pepper corns 10 gms Cumin Ginger 3 gms 5 gms
Method of preparation Wash chicken pieces and cook in half a cup of water adding salt and the ground spices till tender. Fry chopped onion and curry leaves in oil till golden brown. Add the cooked chicken and fry for few minutes.
Another Method Boil the chicken pieces in salt and turmeric. Then fry onion and curry leaves and add the boiled chicken and then the masalas and fry for few minutes.
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CHIRATTA PUTTU
Ingredients Raw rice flour Coconut Cumin seed Chiratta Salt Water Method of preparation
Quantity 1 kg 1 3 pinches 2 or 3. to taste
1. Powder soaked raw rice pertaining to puttu podi (with little grains). Roast it for a little while without causing any colour change. 2. Add salt and cumin seed, pour a little water and rub it gently to make a mixture. 3. Put a hole in the coconut shell (chiratta), place some grated coconut in it, and fill the shell with the mixture and put some grated coconut on the top also. 4. Steam in a vessel for 10 minutes and serve
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COCHIN ATTIN SOUP
Ingredients Ghee Mutton stock Mutton meat Shallot Garlic Coriander leaves Turmeric Rice flour Thick coconut milk Coconut oil Mustard Curry leaves Salt
Quantity 5 ml 200 ml 20 gm 20 gm 5 gm 5 gm 1 pinch 5 gm 30 ml 5 ml 1 pinch 1/2 sprig to taste
Heat oil in thick bottom sauce pan. Add oil, tempered, mustard, curry leaves, garlic shallot. Add tender mutton pieces. Add turmeric coconut slices and flavour. Saut well. Pour rich mutton stock boil. Add salt. Pour thick coconut milk. Simmer. Add ghee and serve hot.
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DUCK MAPPAS
Ingredients Duck ChillyPowder CorianderPowder Pepper Turmeric Ghee or mixture of ghee and oil Onion Vinegar Coconut Salt To Temper Ghee Cinnamon Cloves Mustard Seeds Curryleaves
Quantity 1 no. 1 teaspoon 2 teaspoon 1 largepinch 1 teaspoon cup 1 large 1 teaspoon 1 to taste
1 teaspoon 2.5 cm pieces(Cinnamon) 3 1 teaspoon 1 springs
Method of preparation Clean and joint duck. Grind together chilly powder, coriander powder, pepper and turmeric. Slice onion. Crate coconut and take three extraction of coconut milk. Heat oil, add sliced onion and ground ingredients saut. Add duck, fry for 5 minutes. Add salt and third extract of coconut milk and vinegar and boil. Simmer. When the duck is nearly done add second extract of coconut milk. Simmer for 5-10 minutes. Add first extract. Boil and remove from fire. Heat ghee and add crushed cinnamon, cloves and mustard seeds. When the seeds crackle, pour over the curry and mix well. Courtesy : Riviera Suites, Kochi
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ERACHI VADA
Ingredients Minced Meat Eggs Garlic Ginger Green Chilly Cinnamon Cloves Fennel Coriander Leaves Salt
Quantity 500 g 6 50 g 50 g 50 g 2g 2g 2g 50 g To taste
Method of preparation Mix the minced garlic, ginger, green chillies, powdered cinnamon, cloves and fennel with minced meat. Add salt to taste and cook. Add a little limejuice and coriander leaves. After the prepared meat is cold, add beaten eggs and mix. Make meat in the shape of vada (ring-shaped) and deep fry in oil. Serve hot. Courtesy: Quality Inn Presidency, Ernakulam
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GINGER FEATHERED TIGER PRAWNS
Ingredients Tiger prawn Ginger Aubergine Lemon grass Turmeric powder Salt & pepper Mango puree
Quantity 1no 1piece 3slice 1piece 1pinch to taste 1tsp
Method of preparation 1. Marinate the tiger prawn with turmeric powder, mango puree, ginger garlic paste, salt and pepper. Keep aside. 2. Clean the lemon grass, then grind it well .Apply this paste on the aubergine slices with salt and pepper. 3. Slice the ginger very thin and marinate with turmeric powder, salt and pepper then deep fry it. 4. Grill the tiger prawn and aubergine, place the tiger prawn on a bed of aubergine, and serve on an appam. 5. Deep fry ladys fingers filled with mango puree and place them on the side. Courtesy: Malabar House, Fort Kochi
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KALLAPPAM-10 Nos
Ingredients Raw rice Yeast Sugar Salt Coconut Cumin Small onions (sliced) Curry leaves (chopped) Garlic (crushed) Coconut oil
Quantity 500 g 2g 50 g or to taste to taste 1 5g 10 2 sprigs 5 cloves 20 ml
Method of preparation 1. Grind the soaked raw rice to a smooth paste. The batter should be thick, but of pouring consistency. 2. Dilute the yeast in 15 ml luke warm water and 10 g of sugar and mix to the ground batter. 3. Mix in the sugar and salt to the batter and allow 6 to 8 hours to ferment. 4. Mix in the grated coconut, garlic, curry leaves, small onion and check for salt and sugar. Keep aside for half an hour. 5. Heat dosa pan, sprinkle oil, and pour one ladle full of batter and cook for one minute in slow fire. 6. Turn the side and cook till golden brown colour. 7. Sprinkling a few drops of ghee before serving will add to the taste and flavour. Courtesy: The Surya, Ernakulam
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KAPPA-MEEN MULAKITTATHU
Kappa
Tapioca Green Chilly Coconut Turmeric powder Salt Curry leaves
1 kg 2 nos Half a pinch to taste a sprig
Tempering
Small onions Mustard seeds Curry leaves Coconut oil 2 or 3 nos 1 tsp a sprig 1 tbsp
1.Clean tapioca and dice. 2.Wash thoroughly and boil in water. 3.Drain off excess water from cooked tapioca. 4.Add salt, ground coconut, green chilly and turmeric. 5.For tempering, heat, oil and crackle mustard seeds, brown small onion slices and curry leaves 6.Put these over the stirred tapioca and serve hot.
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Meen Mulakittathu
Seer fish Red chilly powder Coriander powder Ginger Garlic Kokum Salt Tempering Coconut oil Small onions Mustard seeds Redchilly(w) Fenugreek Curry leaves Method of preparation
500 g 40 g 20 g 1 piece 1 clove 15 g to taste 2 tbsp 2 or 3 nos 1 tsp 2 nos a pinch 2 sprigs
1. Clean the fish and cut into even-sized pieces. 2.Marinate for a while. 3.Slice ginger and garlic. 4.Smear with red chilly powder, coriander powder, salt, kokum and curry leaves. 5.Add water and cook for 5 to 10 minutes. 6.Temper with given ingredients.
Courtesy: Thrisangu Haven Hill Resort, Peermede, Idukki
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KARIMEEN MAPPAS
Ingredients Quantity Karimeen (Pearl spot) Coconut Coconut oil Mustard Curry leaves Shallotssliced Gingersliced Garlic-sliced Green Chillies Split Vinegar Salt Ground Paste Dry chillies Coriander Shallots Ginger Turmeric 200 gm Half a coconut 50 ml 5 gms to taste 30 gms 10 gms 10 gms 10 gms 10 ml to taste
5 gms 10 gms 2 gms 5 gms 2 gms
Method of preparation Marinate the fish with half of ground masala and fry till half done. Heat coconut oil and add mustard. When it splutters add fenugreek and then curry leaves. Add shallots, ginger, garlic, green chillies and saut. After some time add the ground paste. Let it brown and then add second extraction of coconut milk. Add the fish, vinegar and salt. Cover it partially and cook. When the fish is cooked, add the first extraction of coconut milk and boil it once and remove from fire. Courtesy: K.T.D.C.
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KAYA-ATTIRACHI CURRY
Place of origin Main ingredients Best eaten with Accompaniments No. of Portions Ingredients Raw bananas Lamb Leg Coconut Coriander powder Red chilly powder Turmeric powder Sonf Peeled garlic Curry leaves Salt Method of preparation
:Thalassery, Kannur : Lamb leg, Raw bananas : Ghee rice, Steamed rice : Pappadam, Kachumber :4 Quantity 2 Nos 200 gm 1/2 a coconut 15 gm 15 gm 5 gm 5 gm 5 gm 1 sprig To taste
1. Peel and cut the bananas into 1/2'' pieces. Wash in salted water and keep aside. 2. Clean and cut lamb leg into 1'' square pieces. 3. Mix the lamb and bananas with the chilly, coriander and turmeric and cook covered till mutton is soft. 4. Make a fine paste of grated coconut, sonf and garlic. 5. Add this paste to the curry along with curry leaves and salt. 6. Simmer till lamb is fully cooked and serve hot. Courtesy: Taj Residency, Calicut
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KERALA MUTTON SOUP-2 PORTIONS
Ingredients Mutton stock Mashed potato Shallots (sliced) Ginger (chopped) Curry leaves (chopped) Chilli powder Coriander powder
Quantity 500 ml 75 g 10 10 g 10 leaves 1 tsp 1 tsp
Turmeric powder 1 pinch Garam masala 0.5 tsp Minced Mutton 50 g Coconut oil 15 ml Ghee 15 ml Method of preparation In a saucepan, heat coconut oil 1. and half the ghee. Saute shallots, ginger, garlic 2. and curry leaves till golden brown. 3. Add the masalas, cook for one minute. Add the minced mutton and pour the stock. Mix in the mashed potato, check 4. for seasonings. Serve in soup bowls, with two or 5. three drops of ghee in each bowl. Courtesy: The Surya, Ernakulam
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KONCHU POLLICHATHU
Ingredients (for two) Konju (Scampi) Onion (Chopped) Ginger garlic paste Tomato (chopped) Curry leaves Green chillies Mustard seeds Chilli powder Coriander powder Coconut milk Turmeric Lime juice Coccum Oil Pepper powder Salt Banana leaves
Quantity 4 no.s 250 g 10g 150 g 10 leaves 5 no.s 5g 50 g 50 g 10 ml a pinch 10 ml 4 no.s 100 ml 5g to taste 4 no.s
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Method of preparation 1.Clean and wash the scampi. Cut the scampi along the middle at the back and devein. Do not remove shells or heads. Wash thoroughly and marinate in lime juice, crushed pepper, turmeric powder, ginger garlic paste and chilli powder for an hour. 2.Heat the oil in a sauce pan and put mustard and curry leaves into it. Then add chopped onion, green chilli and saut until light brown. Add ginger garlic paste, turmeric powder, chopped tomatoes and coccum. Saute till brown. Finish with coconut milk and salt to taste. 3. Heat a tava and lightly glaze with oil. Cook the scampi with the shells on for around five minutes or until done. Now remove the scampi from the tava, add masala and put them back wrapped in banana leaves. Grill until the masala is burnt into the scampi. Serve hot. (Pollichathu means burnt. Hence, it is imperative that the meat has a slightly burnt flavour) Courtesy: Kumarakom Lake Resort
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MADHURAKKIZHANGU UPPUMA
The delicious, starchy sweet potatoes, locally known as Madhura Kizhangu, can well be used to prepare Uppumavu, a favourite breakfast item. Ingredients Sweet Potato Green Chilly Onion Mustard seed Red Chilly(dry) Curry leaves Coconut oil Salt Quantity 500 g 5 no. 1 no. 10 g 3 no 1 pinch 25 ml to taste
Method of preparation 1. Grate the Sweet potato,put it in boiling water and strain it 2. Heat coconut oil in a kadai, add mustard seed, dry Red chilly, Curry leaves, Onion and saut for two minute. 3. Then add Green chilly and potato; season with salt.
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MALABAR DUCK ROAST
Ingredients Duck Shallots Ginger and garlic Kashmeeri chilly powder Turmeric powder Coriander powder Garam masala Cashew nut Raisins Coconut milk Coconut oil Curry leaves Cherry tomatoes Salt Method of preparation
Quantity 1 breast 100gms 10 gms each 1 teaspoon 1/2 teaspoon 1 teaspoon 1 pinch 2 halves 6 nos 50ml a dash 1 stem 3 nos to taste
1. Clean the duck breast and marinate with ginger garlic paste and turmeric powder. Boil and keep aside. 2.Take a thick bottomed pan, pour coconut oil, saut the sliced onion and curry leaves. When they become golden brown, add ginger garlic paste, cashew nut, raisins and the ground masalas. Cook well to a thick texture. 3.Add the boiled duck breast; saut well. Finish with coconut milk and salt. Garnish with cherry tomatoes. Courtesy: Malabar House, Fort Kochi
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MALABAR MUTTON BIRYANI
Malabar, the northern region of Kerala, is popular for its culinary treats, especially those with meat and rice. This month, we recommend the Mutton Biriyani, a superb dish of ghee, rice, mutton and spices. Ingredients Mutton Basmathi rice Onion Garlic Ginger Green chilli Coriander powder Turmeric powder Red chilli powder Tomato Poppy seeds Fresh coconut Coriander leaves Mint leaves Curd Limejuice Ghee Oil Cashewnuts Raisins Garam masala powder Salt Quantity 1 kg 1 kg 500 g 50 g 50 g 100 g 3 tsp 1 tsp half tsp 300 g 2 tsp half cup 1 small bunch 1 small bunch as required 4 tbsp 200 g as required 500 g 50 g 2 tsp to taste
2 pieces 3-4 " 3-4 "
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For garam masala Cinnamon Cardamom Cloves Nutmeg Aniseed Cuminseed Mace
quarter half tsp half tsp 2 strands
Method of preparation 1. Cut and clean mutton in big pieces. 2. Slice the muttons; grind green chillies, ginger and garlic. 3. Grind poppy seeds and fresh coconut and keep aside. 4. Chop coriander leaves and mint leaves. 5. Heat a pressure cooker and add oil and 3/4 of sliced onion and fry. 6. Add ginger, garlic and green chillies and fry for 23 minutes 7. Add the coriander powder, chilli powder, turmeric powder, garam masala and saute for some time and add the chopped tomatoes and fry for some time. 8. Add mutton and fry for a few minutes and add curd and salt. 9. Cover the cooker and cook on slow fire for 15-20 minutes. 10. When mutton is cooked, add the ground poppy seeds and coconut and heat for few minutes and keep aside. 11. Wash and drain the water from the rice. 12. Heat ghee and add rice and fry for 4-5 minutes. 13. Add salt and double quantity of water and boil till the rice is cooked. 14. Remove from fire. 15. Heat heavy-bottomed vessel and fry onions, cashew nuts and raisins and keep aside. 16. Take a vessel and pour some rice and spread little coriander, mint leaves, limejuice, fried onions, cashew nuts and raisins. 17. Put one layer of mutton over that and repeat the process till all rice and mutton are over. 18. Cover with heavy lid and put dish in oven or place some coals on top for 10 minutes. 19. Serve with curd and raita and papad.
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MALABARI FISH ROAST
Ingredients Fish Onion Tomato Chilly Powder Coriander powder Turmeric powder Mustard seeds Ginger garlic paste Green chilly Curry leaves Coconut oil Salt to taste Coconut milk Tamarind pulp Method of preparation
Quantity 250 gm 100 gm 100 gm 30 gm 20 gm 1 tsp a pinch 1 tsp 3 nos 1 spring 50 ml coconut to taste
Oil is for frying and chilly powder and turmeric powder for marination. Marinate the fish with salt, chilly powder, fry it and keep it aside. Heat the coconut oil. Put mustard seeds, fenugreek seeds. Put onion. Saut it with chilly powder, little coriander powder, turmeric powder, curry leaves and again saut after putting tamarind pulp (10 gm) and coconut milk. Add quartered tomatoes, cook for 3 minutes and mix with fish. Check the seasonings. Courtesy: Abad Plaza, Kochi
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MASALA FRIED PRAWNS
Ingredients
Quantity
Jumbo prawns 6 pcs 100 g Small 3 nos onions 1 tsp tsp Green One pinch chillies Chilly powder One pinch 2 tsp Coriander 2 tsp powder To taste Curry leaves Ginger vallience Coconut oil Coconut milk Salt Method of preparation 1.Marinate the prawns with little chilly, coriander, turmeric powder and salt. 2.Heat the coconut oil, fry the prawns and keep aside. 3.In the rest of the oil, saute the ginger, green chilly, curry leaf and onions till golden brown colour. Add the rest of the masala and salt. Put the prawns and coconut milk and then cook and fry. Courtesy : Le Meridien, Cochin.
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MEEN MOLESHYAM
Ingredients Small Sardines Green Pepper Corns Green Chillies Ginger Chopped Garlic Chopped Curry Leaves Sambar Onions Mustard Cocum Salt Coconut Oil Method of preparation
Quantity 500 g 60 g 3-4 nos. 30 g 30 g 2 sprigs 100 g 5g 2 3 pods to taste 30 ml
1 Clean, and wash the sardines. Apply a little salt and keep aside. Coarsely grind the onions, chillies, green pepper corns, garlic, ginger & 2 curry leaves. 3 Soak the cocum in lukewarm water and break into small pieces. Place the marinated fish with ground masala & cocum; and cover with 4 water. 5 Simmer uncovered on a slow flame till done and the sauce thickens. 6 Add a tempering of mustard, garlic & curry leaves in coconut oil.
Courtesy: Fortune Hotel, Kozhikode
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MEEN PATHIRI
Ingredients Quantity Rice flour (finely ground) Water Shallots (Butter Onions Fish Chopped onions 1 cup
1 cup 4 no.s
kg kg
Chopped 3 green chillies Ginger Curry leaves Coriander powder Chilli powder Turmeric powder Cloves Coconut oil Salt A one-inch piece As required 2 tsp 1 tbsp 1 tbsp 3 no.s 2 tbsp to taste
Method of preparation 1. Boil one glass of water with salt. 2. Grind the onion and aniseed together. Add this to the water and let the mixture boil. 3. Sprinkle rice flour onto the
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boiling mixture. Cover and cook till the water boils again. Stir occasionally. 4. Pour this in a pan and knead well. 5. Clean the fish. Mix chilli powder, turmeric powder and salt and apply the paste on the fish. 6. Fry the fish in oil. 7. To the oil remaining after frying, add big onions, gingergarlic paste, chilli and salt and then saut it. 8. Add curry leaves, fish fry and saut for a minute. Remove from stove. 9. Make small balls out of the earlier prepared rice dough and then make small puris or pathiris from them. 10.Put a tbsp of the fish filling on a pathiri and then cover it with another. Seal the sides. 11.Make similar pathiris. Cover each pathiri in a plantain leaf and steam it in an idli cooker. Courtesy: Taj Residency, Calicut
Kozhi varutharacha currry Ingredients Quantity Chicken Potatoes Onion Coriander seeds Red chillies Pepper Grated coconut Small onions Coconut oil Salt kg 2 no.s 2 no.s 2 tbsp 10 no.s 1 tsp 2 full cups 6 to 8 no.s 2 tbsp to taste
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Green cut chillies/Ginger lengthwise Small onions for and curry tempering leaves Method of preparation 1. Fry the coriander seeds, red chillies and pepper together and keep aside. 2. Fry the grated coconut till it turns light brown and add small onions and curry leaves. 3. Grind both these fried items separately. 4. Mix the chicken, potato and onion with the coriander seeds, chilli and pepper mixture 5. Add salt and pressure cook till the chicken becomes soft. 6. Once the chicken is tender, add the coconut mixture and let it boil once. 7. Temper it with small onions and curry leaves in coconut oil. Courtesy : Vythiri Resorts, Wayanad
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MEEN POLLICHATHU
Ingredients Pomfret Small onion Red chilly Lemon Juice Tomato Salt Ginger Garlic Paste Curry Leaves Banana Leaf
Quantity 1no 50g 25g from 3nos of lime 50g to taste 10g 05g 1no
1.Clean the Pomfret & marinate it with lemon juice, ginger garlic paste& salt 2.Make a coarse paste of small onion, red chilly, tomatoes & curry leaves. 3.Apply this masala on both sides of the fish & wrap it in a banana leaf.Grill it on the tawa till done & serve hot with onion rings & lemon wedges. Courtesy: The Muthoot Plaza, Thiruvananthapuram
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MEZHUKKUPURATTY
Ingredients Long slices of tender string beans Coconut oil Chilli powder Salt Pepper powder Curry leaves
Quantity
2 cup cup 1 tsp To taste To taste One sprig
Method of preparation 1. Heat oil. 2. Saut curry leaves. 3. Add string beans. 4. Put chilli powder, salt and pepper. Close the pan with a lid. 5. Stir gently with the handle of a ladle till it is cooked. Courtesy: Hotel Mascot, Thiruvananthapuram
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MUTTON COCONUT FRY
Ingredients Mutton (boneless) Coconut Kernal Coriander powder Turmeric powder Red chilli powder Cinnamon Cloves Mustard seeds (whole) Pepper corn (whole) Onion Garlic Ginger Curry leaves Coriander leaves (Chopped) Coconut oil Salt Garam masala powder
Quantity 300 gm 75 gm 10 gm 5g 15 g 5g 5g 2g 5g 150 g 10 gm 10 gm few springs For Garnish 100 ml to taste 5 gm
Method of preparation 1. Clean mutton and cut them into cubes 2. Cook the mutton with ginger garlic paste and whole garam masala, till soft and tender. 3. Slice the coconut kernel into small pieces and fry till golden brown (in coconut oil) 4. Chop the onions and saut in oil along with mustard seeds & curry leaves. Add chilli powder, turmeric powder and coriander powder and fry, till oil leaves the masala. 5. Add the cooked mutton cubes to the sauted masala and cook for about 10 minutes on slow fire. 6. Add fried coconut slices and salt to taste. 7. Garnish with chopped coriander leaves and serve piping hot. Courtesy : Club Mahindra, Munnar, Idduki
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NEYMEEN MOLEE
Ingredients Onion Green chilli Fenugreek Ginger (Julienne) Garlic Curry leaf Coconut oil Capsicum Salt Lemon Coconut milk Turmeric powder Sear fish Rice flour
Quantity 2 4 a little 25 g 25 g a little 100 g 1 to taste 4 1/2 litre 1 tsp 1 kg a little
Method of preparation 1. Heat oil in kadai and put the fenugreek seed. 2. After the fenugreek seed get browned add onion rings, ginger, garlic, curry leaf and green chilli. Saut for some time. 3. Add little flour to make the gravy thickened. 4. Add turmeric powder, fish, lime juice and little coconut milk, allow to cook the fish with some water. 5. Finally put the sliced tomato and capsicum rings and finish it with the rest of coconut milk. Courtesy: Yuvarani Residency, Ernakulam
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NEYMEEN VEVICHATHU
Ingredients Quantity Naimeen 250 gms Oil 4 tsp Fenugreek 2 pinches Onion 2 tsp (long slices) Ginger tsp (long slices) Chilli powder 2 tsp cup (also a little Water for soaking tamarind) Tamarind 3 or 4 pieces (Kudampuli) Garlic 1 tsp Method of preparation 1. Soak tamarind in little water. 2. Also soak chilli powder in a 4 tsp of water. 3. Heat oil and fry fenugreek and then add onion. 4. Saut and add ginger. 5. Add the soaked chilli powder and when it is browned add the tamarind water and one cup more of water, sufficient to cook the fish. 6. Put fish,tamarind and salt and cook covered. When it boils add garlic. 7. Allow simmering and when the gravy has desired thickness remove from fire. Courtesy: Kayaloram Lake Resort, Alappuzha
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PAPPADAM THORAN
Keralas own crispy Pappadams and a lip-smacking delicacy with them. This month, let us go for it. Try it out with hot rice need to say more? Ingredients Quantity Pappadam Coconut (grated) Green chillies Red chillies Small onions (finely chopped for seasoning) Coconut oil Mustard seeds Curry leaves Salt 15 1 cup 4 2 4 cup tsp few to taste
Method of preparation 1. Pound the grated coconut with the green chillies, curry leaves and small onions in a mixer bowl. 2. Fry the pappadams lightly the usual way and then crumble them. 3. Now add salt and the coconut mixture to it and mix. 4. Crackle the mustard seeds in coconut oil and then saut the dry red chillies, chopped small onions and curry leaves. 5. Add the pappadam-coconut mixture and stir well. 6. Lower the flame and cook till done. 7. Serve hot.
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PAZHAM NIRACHATHU
Ingredients Ripe bananas Powdered cardamom Sugar Flour Eggs Raisins Cashew nuts (chopped) Water Oil Salt
Quantity 2 2 pods 2 tablespoons 2 tablespoons 2 1 tablespoon 2 tablespoons For mixing For frying To taste
Method of preparation Beat the eggs with sugar, heat one table 1. spoon ghee, add the egg and stir well to scrambled egg consistency. Add cashew nuts, raisins and cardamom 2. powder. Remove from the fire. 3. Peel the banana and slit into four without cutting ends. Stuff the banana with the scrambled eggs. Make a paste with flour, salt and water. Apply 4. the paste on the stuffing. Heat the oil slowly and put the banana in it. 5. Deep fry to a golden brown and remove. Courtesy: Vythiri Resort, Wayanad.
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PORK WITH KAYA ULARTHIYATHU
Ingredients Pork Raw banana Onion Ginger Garlic Green chilli Coconut oil Garam Masala Chilli Powder Coriander Powder Turmeric Powder Lime Curry Leaves
Quantity 500 g 200 g 100 g 40 g 30 g 20 g 40 ml 30 g 25 g 25 g 20 g 1 1 sprig
Method of preparation Wash and clean the pork. Cut into small (1 inch) cubes and then 1. boil it. Remove the skin of raw banana. After cutting the banana into two (length wise), make it into thick sheets and boil it. While 2. boiling the pork & raw banana, add little turmeric powder and salt. 3. Heat oil in a pan and add the sliced ginger, garlic, green chilli, onion and curry leaves. Saut well and then add the masalas and fry well. Add the pork and raw banana into the pan and fry it nicely. 4. Squeeze little lime and add salt. Courtesy: The Metropolitan, Ernakulam
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PRAWNS CHILLY FRY
Ingredients Shelled de-veined tail-on prawns Green chilli juliennes Garlic juliennes Ginger juliennes Curry leaves Onion (sliced) Chilli powder Turmreic powder Coriander powder Lime Salt Coconut Oil Split green chillies Ginger juliennes Curry leaves Tomato (sliced) Garam masala
Quantity 40g 2 4 flakes 1/2 tbsp 2 sprigs 2 cup 2 tbsp 1 tbsp 1 tbsp 1 to taste 4 tbsp 4 1/2 tbsp 2 sprigs 1 1/2 a pinch
Method of preparation 1.Wash, drain and add ingredients numbered 2 to 5, half a teaspoon of turmeric powder, half a teaspoon of chilly powder, salt and 1 tablespoon coconut oil. Cook it for only a minute. 2. Saute the sliced onions in the remaining coconut oil till it becomes light brown. 3. Add the remaining chilli powder, turmeric powder and coriander powder and saute for few seconds. 1.Wash, drain and add ingredients numbered 2 to 5, half a teaspoon of turmeric powder, half a teaspoon of chilly powder, salt and 1 tablespoon coconut oil. Cook it for only a minute. 4. Add the cooked prawns, green chilli, ginger, curry leaves and sliced tomato. Stir fry. 5.Remove from the fire; add lime juice and sprinkle garam masala. Courtesy: Hotel Casino, Kochi
92
PUTTU-KADALA
Ingredients Coarse rice flour Grated coconut Water Salt
Quantity 1 cup cup As required To taste
1.Add salt and water to the flour, mix well so that there are no lumps. 2.Fill the mixture in puttu maker. First make a layer of grated coconut, then flour. Like this make alternative layers. 3. Steam till cooked.
Kadala Curry
Black Bengal gram 1 kg 100 ml Coconut oil 3 Grated coconut 10 g 150 g Garlic 10 g Shallots 50 g Mustard seeds 500 g Red chilli
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Sliced onion Whole Coriander Turmeric powder Red chilli powder Curry leaves Garam masala powder Salt
50 g 1 tsp tsp 2 sprigs 2 tsp to taste
1.Boil black channa in salt. 2.Saut grated coconut, shallots, red chillies, coriander, curry leaves and garlic in a little coconut oil till golden brown. 3.After that grind them together to a coarse paste. 4.Saut the mustard seeds, sliced onions, coriander powder, chilli powder, and garam masala powder. 5.Add the garam masala to this and fry well. 6.Add water and the boiled channa. Cook well. 7.Add a little salt and serve hot.
Courtesy: Hotel Mascot, Thiruvananthapuram
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SOUTH INDIAN POTATOES
Ingredients Potatoes [peeled, washed and cut into cubes] Ginger [cut into strips] Shallots [sliced] Curry leaves Oil For the marinade Ingredients Shallots Chilly powder Ginger garlic paste Salt Turmeric Lime juice of one lemon
Quantity 150gms 1 tablespoon 30gm a few to shallow fry Quantity 30gms 1 teaspoon 1 teaspoon to taste little
Method of preparation Half boil the potatoes in salted water. Drain and keep aside. Make a paste out of shallots, ginger and garlic paste, chilly powder, turmeric and limejuice. Season well. Mix with the drained potatoes. Heat a dosa plate or non-stick pan on a slow flame. Pour two spoons of oil and grill the marinated potatoes. Continue the process till the potatoes are well done. Adjust seasoning. Serve hot the spicy potato with salad. To vary you can add Kashmir chilly powder instead of the other chilly powder. That will give your dish a good appearance. courtesy:Gokulam Park Sarovar Portico Hotel
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STEWED VEGETABLE WITH PRAWNS
Ingredients Cleaned prawns* Onions (chopped) Coconut (desiccated) Green chillies (chopped) Ginger (grated) Garlic (minced)
Quantity 4 cups 2 4 tbsp 2 1 tsp 1 tsp
Cardamom powder tsp Coriander powder 1 tsp Chilli powder 1 tsp Cumin powder Sugar Vegetables (cut and cleaned)** Garam masala powder Salt Chopped coriander, to garnish For marinade: Turmeric powder Lime juice Salt Oil tsp 1 tsp tsp 2 tbsp 1 tsp 2 tsp 6 cups tsp 1 tsp 2 tsp
Method of preparation 1. Mix ingredients for marinade. Marinate fish for 15 minutes. Pour oil into a flat-bottomed pan and heat. Before oil starts to
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smoke, add onions and fry. Add the grated coconut and fry for a minute making sure that if does not turn brown. 2. Add chillies, ginger, garlic, powdered spices, sugar, salt and vegetables. Mix thoroughly and then, add 2 cups water. Cover and cook on low heat till vegetables are almost done. Add the marinated prawns. 3. Cover and cook for 5 minutes till vegetables are almost dry. Remove from heat, add garam masala and cover for 2 minutes. Garnish with chopped coriander. 4. * May use small or medium and fresh or dried prawns. If using dried prawns, soak in cold water for 10 minutes. 5. ** The vegetables that may be used individually with prawns are chopped cabbage, cubed aubergines, cubed raw skinned jackfruit, cubed raw skinned papaya, cubed turnip, skinned baby potatoes, cauliflower florets and beans. Courtesy: Alleppey Prince Hotel, Alleppey
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STUFFED KALLUMMEKAYA WITH SEAFOOD
Ingredients Seer Fish (Small pieces) Kallummekaya meat Crab meet Shrimps (boiled and chopped) Squid rings Onion (chopped) Curry leaves (finely chopped) Mushroom (chopped) Chopped garlic Lime Salt Pepper Powder Maida Coconut oil Coconut milk
Quantity 50g 50 g 50 g 50 g 50 g 50 g 1 sprig 20 g 10 g 2 to taste to taste 30 g 30 ml 100 ml
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Method of preparation 1 Boil water with little vinegar. Put the Kallummekaya (Mussels shells) and allow the same to dry. 2 Saut the ingredients from 1-9 until light golden brown. Add salt, pepper and lime juice; mix well and check the seasonings. 3 In a pan heat coconut oil and make white sauce with coconut milk and maida. Make a smooth sauce. Add pre prepared seafood masala into it and mix well. 4 Stuff this masala in the Kallummekaya shells. 5 Put little grated cheese or cottage cheese on top of it and make in a preheated oven at 1800C for 15 minutes. 6 Arrange on the plates and decorate with tomato flowers, lime wedges and cucumber slices 7 Serve hot. Courtesy: Abad Plaza, Ernakulam
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THALASSERY KOZHI CURRY
Ingredients Chicken Coconuts Shallots Green Chilli Garlic Ginger Curry leaves Red chillies Mustard seeds Fennel seeds Coconut oil Method of preparation
Quantity 01 Kg 02 Kg. 250 gms. 100 gms. 50 gms. 50 gms. 25 gms. 15 gms. 05 gms. 150 gms. 50 ml.
1.Grate the coconuts. Peel the shallots. Clean, wash & cut green chilli & ginger. 2.Heat little coconut oil in an urli. Add the grated coconut, ginger, garlic, shallots & green chilli and fennel seeds. Saute till slightly golden. 3.Put the above mixture in to a grinder and make a fine paste. 4.Clean, wash and cut chicken into curry cut pieces. 5.In a Kodhai / Urli heat some coconut oil. Add mustard seeds. Wait till it crackles. Now add red chillies and chicken and saut for some time. 6.Add the above made paste and little water, ensuring that the gravy is not too watery. Add salt and cook till the fat starts leaving from the sides of the urli & chicken pieces are tender. 7.Serve with hot appams or ghee rice.
Courtesy : Malabar Palace
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TRAVENCORE CHICKEN FRY-4 PORTIONS
Ingredients Chicken Chilly powder Gram flour Lemon Vinegar Ginger garlic paste Oil Salt Curry leaves Method of preparation
Quantity 800 gms 50 gms 100 gms 1 50 ml 15 gms for frying to taste 5 gms
1.Cut the chicken into large cuts and clean. 2.Make a marination with all the ingredients and marinate the chicken for 15 minutes. 3.Heat the oil and fry the chicken till golden red and drain the pieces from excess oil. 4.Serve the chicken garnished with mixed salad dressed with lemon juice. Courtesy: KTDC
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VARUTHIRACHI
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Ingredients Sun dried buffalo meat Coconut slice Ginger julienne Garlic slices Black pepper Kashmiri chilly powder Garam masala powder Onion slice Lime juice Salt Onion Somph Tempering Coconut oil Mustard seed Curry leaves Dry chilly Method of preparation
Quantity 100 gm 20 gm 2 gm 2 nos 1 pinch 2 gm 1 pinch no. no. to taste 2 gm 2 gm
10 gm 2 gm 3 nos 2 nos. (cut into small pieces)
Heat oil in a frying pan. Add the tempering ingredient, sauted onion and coconut slices. Add sun dried beef sauted in a slow fire around 3 min. Add garam masala, seasoning and lime juice. Sauted well for about 8 min. in a slow fire until the meat is well cooked. Serve with onion slice. Courtesy: Abad Plaza, Kochi
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VEGETABLE MANGA MAPPAS
Ingredients Carrots Beans Cauliflower Potato Green Peas Raw Mango Onions Green Chilli Ginger Garlic Curry leaves Green Cardamom Cinnamon Cloves Red chilli powder Turmeric powder Coconut milk (I extract) Coconut milk (II extract) Mustard seeds Coconut oil
Quantity 150 g. 100 g. 150 g. 100 g. 75 g. 1 no. 75 g. 20 g. 10 g. 15 g. 10 g. 3 g. a small stick 2 g. 0.5 tsp. 0.25 tsp. 150 ml. 100 ml. 2 g. 15 ml.
Method of preparation Clean and wash, string the 1. beans, peel the carrots and potato. Cut the cauliflower into small 2. florets. Cut the beans, carrots & potatoes into one-inch dices.
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Boil & strain. 3. In a saucepan heat coconut oil. Add mustard seeds and wait till they crackle. Add cardamom, cinnamon & 4. cloves. Add slices onions, slit green chillies, chopped ginger & garlic 5. saut till onions become pink in colour. Add curry leaves, red chilli 6. powder and turmeric powder. Now add the second extract of coconut milk with the boiled 7. vegetables. Then add the peeled diced mango. Reduce the flame and add the 8. first extract of coconut milk and cook till the gravy thickens. Add salt to taste and adjust the 9. seasonings and serve hot. Courtesy: Malabar Palace, Kozhikode
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KERALA SPECIALITY DISHES

Kerala Speciality Dishes

Kerala Speciality Dishes

Alleppey Fish Curry

Quantity 250 gm 50 gm little 1 small 1 a pinch 1 sp and 1 spring

Kerala Speciality Dishes

Appam (25 nos)

Rice flour (finely powdered ) Coconut milk

Sugar Semolina Water

Kerala Speciality Dishes

Mutton Stew (4 portions)

2 3 6 4 pieces 1 tsp pod pod 1 tbsp 2 tbsp to taste

Kerala Speciality Dishes

Quantity 100g 100g 1 25g 2 1 100ml 10g 4 50ml to taste 5g 1 sprig

Courtesy: The Muthoot Plaza, Thiruvananthapuram

Kerala Speciality Dishes

Kerala Speciality Dishes

Quantity 12 to taste from 1 lemon 1 tsp (5 g) tsp (2 g) 1 tsp (5 g) 1 tsp (5 g) to fry

Kerala Speciality Dishes

CHILLY GARLIC PRAWNS

Monosodium 3g glutamate Oil Red colour For frying 5 ml

White pepper 2g powder

Kerala Speciality Dishes

Quantity 400 gm 5 gm 5 gm 5 ml 2 gm 2 gm 1 gm to taste

Kerala Speciality Dishes

DRY FISH CURRY

Kerala Speciality Dishes

Quantity 1 2 cups tsp tsp tsp 3 sp 1 to taste for deep-frying

Kerala Speciality Dishes

Quantity 200 g 1 1 sprig 5 ml To taste 10 g 1 25 g 25 g 50 g 100 ml 100 g 50 g

Courtesy: Bolghatty Palace, Ernakulam

Kerala Speciality Dishes

GOLDEN FRIED PRAWNS

Kerala Speciality Dishes

Kerala Speciality Dishes

Kerala Speciality Dishes

Courtesy : Club Mahindra, Munnar, Idduki

Kerala Speciality Dishes

Kerala Speciality Dishes

KERALA FISH CURRY

Kerala Speciality Dishes

Quantity 4 tsp tsp tsp 10 g cup tsp tsp

Kerala Speciality Dishes

Kerala Speciality Dishes

LAMB WITH KAPPA

Kerala Speciality Dishes

MALABAR CHICKEN BIRIYANI

Kerala Speciality Dishes

Kerala Speciality Dishes

MALABAR LAMB CURRY

Courtesy : Club Mahindra, Munnar, Idduki

Kerala Speciality Dishes

MALABARI CHEMMEEN SOUP

Quantity 1 Kg 1.5 Lit 25 g 20 g 15 g tsp Apinch 10 g 2 tsp 75 g 250 ml To taste 50 g

Kerala Speciality Dishes

MASALA FRIED FISH

Kerala Speciality Dishes

MASALA GRILLED PORK

Quantity 250 g 2 tsp 1pinch to taste 1 tsp 25 g 2 sprigs 20 ml

Kerala Speciality Dishes

MEEN MURINGAKKA CURRY

Quantity 500 g 150 g 100 g 8g 2g 4g 2g 50 ml 1 300 g 15 g 80 g 10 g 3g 2 sprigs

Kerala Speciality Dishes