One of the traditional chutney recipes of Kerala cuisine using the roasted coconut pieces in the wood burning fire. Toss the coconut pieces and the red chilies in the ashes and the coal pieces left after burning the wood and let them roast. The coconut gets a smoky flavor from the wood fire. INGREDIENTS: Coconut – ½ coconut, diced Dried Red Chilies – 5 nos Tamarind – one gooseberry size
One of the traditional dishes of Kerala which can be served with different types of homemade dips as breakfast, lunch or as dinner. INGREDIENTS : Tapioca – 1 kg Salt – to taste Water – as required Green chilies – 10 nos or to taste Shallots – 15 nos Coconut Oil – 2 tbsp Salt – to taste METHOD OF COOKING : Peel the tapioca and cut it into big pieces.
Erissery is a traditional and very popular dish in Kerala. A variety of erisseries can be prepared by substituting different vegetables, pulses or a combination of both. Here is the recipe of an erissery using raw jackfruit as the main ingredient. INGREDIENTS: Raw Jackfruit flesh, deseeded – 500 gm Coconut – 1 no, grated Cumin Seeds – 1 pinch Turmeric Powder – ¼ tsp Black Peppercorns – 5 nos Garlic
Here is an authentic recipe of Prawns Theeyal cooked with roasted coconut masala gravy and is a good accompaniment with boiled rice. INGREDIENTS: Prawns – 250 gm, cleaned Grated Coconut – 2 cups Drumsticks – 2 nos, cut into 3” long size Shallots – 20 nos, thinly sliced Green Chilli – 2 nos, slit Curry Leaves – 2 sprigs Chilli Powder – 3 tsp Coriander Powder – 2 tsp Turmeric
Yet another well known north Indian classic recipe of sautéed or shallow fried boneless chicken pieces are cooked in a delicious, thick and buttery sauce of pureed tomatoes, onion paste and Indian spices. It’s a good accompaniment with roti, naan, paratha, fried rice etc. INGREDIENTS : Chicken – 1 kg, preferably boneless pieces. But in this recipe, I have used a whole chicken with bone in. Onion – 3 nos
A special recipe of Kappa Beef Puttu made using fresh Tapioca and boneless Beef. INGREDIENTS for BEEF filling Beef – ½ kg, boneless pieces Onion – 1 no, finely chopped Ginger – 1 medium piece, finely chopped Garlic – 4 cloves, finely chopped Green Chilli – 2 nos, chopped Turmeric powder – ½ tsp Tomato – 1 nos, peeled and chopped Whole Garam Masala – 2 pieces each Red Chilli Powder –
Chow Mein simply means ‘stir-fried noodles’. This dish is one of the popular items appears in the menu of all Chinese restaurants using chicken breasts and chow mein, one of the most popular Chinese recipe can be made at home even by a beginner. INGREDIENTS : Wheat Noodles – 400 gm Chicken Breast, boneless and skinless – 2 pieces Onion – 1, small Capsicum – 2 medium, cut into
A moist and delicious Pineapple Cake made with Pineapple Jam and a mere handful of fresh Pineapple pieces. This cake is truly delicious than I thought !! Cake Size = 10″, Net Weight = 1.20 kg., approximately INGREDIENTS: All Purpose Flour (Maida) – 300 gm Unsalted Butter – 300 gm (kept in room temperature) Castor Sugar – 300 gm Pineapple Jam – 150 gm Fresh Pineapple – 100 gm piece
Here is a simple version of samabr with Beetroot as its main ingredient. Sambar accompanies many South Indian meals, like dosa, idli, vada, rice. INGREDIENTS : Toor Dal – 1 cup Beetroot – 2 nos, medium size peeled and cubed Ladyfinger – 5 nos, cut into 2 inch size Potato – 1 nos, medium size peeled and cubed Shallots – 15 to 20 nos Turmeric powder – ¼ tsp Sambar
A dry dish using fresh Prawns tossed in hot chilli sauce and mildly spiced with black pepper, bell pepper and green chillies. It’s a simple recipe without deep frying or shallow frying the Prawns. So, the oil consumption is very minimum !! INGREDIENTS : Fresh Prawns – 500 gm Ginger Garlic Paste – 2 tsp Green Chilli – 3 nos, slit Celery, finely chopped – 1 tbsp Spring Onion, finely
Upma is a common South Indian breakfast. Though traditionally it is made of rava, here is the simple recipe of a different type of upma using Broken Wheat as the main ingredient. INGREDIENTS: Broken Wheat – 2 cups Oil – 1 tbsp Mustard Seeds – ½ tsp Urad Daal – 1 tsp Dry Red Chilly – 2 nos Curry Leaves – few Onion – 1, finely chopped Green Chilly –
SAMBAR സാംബാർ is a vegetable stew or chowder based on a broth made with tamarind and pigeon peas, and is very popular in the southern regions of India especially in Tamil Nadu, Kerala, Karnataka and Andhra Pradesh. Each state in South India prepares it with a typical variation, adapted to its taste and environment. Sambar accompanies many South Indian meals, like dosa, idli, vada, rice. INGREDIENTS : Toor Dal –
BLACK POMFRET CURRY ആവോലി കറി is an authentic Kerala style mildly spiced fish curry using fresh Black Pomfret cooked in a ground coconut based gravy. This is a good accompaniment with boiled rice. INGREDIENTS : Black Pomfret (ആവോലി) – 500 gms Red Chilli powder – 1 tbsp Turmeric powder – ¼ tsp Coriander powder – 1 tsp Fenugreek powder – 1 pinch Ginger, finely chopped – 2 tbsp Garlic –
BLACK CHICKPEAS CURRY (കടലക്കറി) is a regular breakfast side dish goes well with many items like Puttu, Appam, idly, Dosa etc. in most of the South Indian homes especially in Kerala. It’s one of the traditional dishes of Kerala cuisine. INGREDIENTS : Black Chickpeas – 1 cup Shallots – 3 nos, finely chopped Green Chilli – 2 nos, chopped Onion – 2 nos, thinly sliced Tomato – 1 no, chopped
AALOO GOBI It’s a North Indian dry vegetarian side dish made with Potato and Cauliflower cooked adding mild Indian spices. INGREDIENTS : Potato – 2 medium, peeled and cubed Cauliflower – ½ kg, cut into florets Green Chilly – 2 nos, slit Onion – 1 medium, finely chopped Ginger, finely chopped – 1 tbsp Garlic, finely chopped – 1 tbsp Tomato – 1 medium, thinly sliced Mustard Seeds – ½
PARIPPU VADA പരിപ്പുവട is a favorite tea time delight in Kerala. A cup of black tea with crunchy and crispy parippuvada is a real time refreshment at the afternoon tea time. INGREDIENTS : Thoor Dal (തുവരപ്പരിപ്പ്) – 1 cup Chana Dal (കടലപ്പരിപ്പ്) – 1 cup Shallots or Onion – ½ cup, finely chopped Ginger, finely chopped – 1 tbsp Dry Red Chilli – 5 no, finely chopped Asafetida – a
GREEN MANGO CHUTNEY പച്ച മാങ്ങ ചമ്മന്തി It is a true traditional recipe of Kerala which goes very well with steamed or boiled rice or rice porridge. It’s very difficult to give an exact recipe for this chutney. The proportion of ingredients is always dependent on personal tastes. For this chutney, adjust the ratio of coconut to mango according to the sourness of the mango and how sour you like your
In the culinary arts, the term “Cutlet” is used to refer to a thin cut of meat usually taken from the leg or rib section of veal, pork or lamb. Chicken cutlets can be made from a thinly sliced and pounded chicken breast. Similarly, a Fish Cutlet can be made from the boneless thin slice of any kind of fish like Tuna, Kingfish, Hamour, Pomfret, Bluefin Trevally, Mackerel etc. Cutlets
BEEF FRY is one of the traditional beef recipes in Kerala that can be cooked easily. The cooked beef shall be pan fried or roasted on low flame till the moisture gets evaporated and the meat gets coated with spicy masalas. The addition of roasted crunchy coconut slices and coconut oil make this dish very special in its each bite. It is an excellent combo dish Kerala Paratas, Appam, Chappatis
TOMATO CHUTNEY തക്കാളി ചമ്മന്തി is one of the quickest and easiest chutney recipes that a beginner can cook easily and goes well with Idli, Dosa, Chapathi, Poori etc. INGREDIENTS : Tomato – 2 big, chopped Onion – 3 medium, chopped Garlic – 1 clove (optional) Dry Red Chilli – 3 nos Urad Dal (white) – 2 tbsp Turmeric Powder – 1 pinch Curry Leaves – 1 spring Red Chilli Powder
