Ingredients
Ginger(Inji) 50 Gms
Tamarind (Puli) 100 Gms dissolved in water to make a potion/liquid
Green Chillies 2-3
Mustard seeds 1 tbsp
Bay leaves 2-3
Oil 2-3 tbsps
Red chilli powder and salt as per taste
A pinch of sugar/jaggery if required
Preparation
Cut ginger lengthwise into slices and again cut them lengthwise to get thin strips of ginger. Boil this ginger in water with green chillies, red chilli powder, salt and some jaggery (All as per taste). Make a potion of tamarind and add it to the boiling water. After boling for about 10 minutes put off the flame. Season the boiled potion, for this, heat 3 tea spoons of coconut oil in a spoon splutter one tea spoon of mustard with bay leaves. Garlic and tomatoes can also be added as per the taste .
Ingredients
Cucumber/Ash gourd diced 2cups
Snake gourd 1 cup diced
White brinjal 3 nos
Carrot - 1 Yam 1 cup diced
Drum stick 2 nos cut to 2 inch pieces
Raw banana 1 no
String bean(valli payar) 1/2 cup
Raw mango 1/2 cup
Coconut 1/2
Cumin seeds 1 tsp
Small onions 10
Green chillies 4
Turmeric 1 tsp
Chilli powder 2 tsp
Salt To taste
Curry leaves 2 sprigs
Coconut oil 3 tbsp
Preparation
Dice the vegetables into 1 inch long pieces with medium thickness. Keep the diced yam in a vessel of water seperately from the other vegetables. Take a heavy bottom vessel and put the yam and half cup water and cook covered till half done. Then add all the other vegetables except the mango. Put the turmeric, chilli powder, salt and 1 tbsp coconut oil and cook covered. There is no need to add water as the water will come out of cucumber. When half done put half of the thinly sliced mango pieces and cook covered. Grind the cumin seeds, small onions, green chillies, raw mango and coconut with a little turmeric to a coarse paste. Add no water. When the vegetables are cooked, mix with a spoon and check for water. If there is excess of water cook uncovered on high flame till the mix comes to a custard consistency. Lower the flame and add the ground paste and mix well. Let it cook for 2 minutes. Now add the curry leaves and the coconut oil and mix well. Switch off flame and keep covered on the hot stove. The curry has to sit for at least half an hour before serving.
Ingredients
Plantians 2
Grated fresh coconut 1-1/2 cup
Crushed black pepper 1/4 teaspoon
Turmeric Powder 1 pinch
Salt To taste
Mustard 1/2 teaspoon
Red chilli 1
Urad dal 1/2 teaspoon
Curry leaves for seasoning
Coconut oil 1 tablespoon
Preparation
Peel plantains and cut into small pieces after slitting length wise into quarters clean the plaintains in turmeric water. Cook with water well above level of plaintains, salt, turmeric and pepper added on low heat until plantains are done. It takes about almost 25 minutes or so. Grind half the fresh coconut and add it to cooked plantains. In a seperate pan heat coconut oil and season with mustard, urad dal, curry leaves and fry remaining grated coconut until reddish brown pour this into the plantains and ericheri is ready.
Thoran is a dry curry prepared with thinly sliced, or grated vegetables mixed with grated coconut. Note that thoran is cooked without adding water, so make sure you cut all the vegetables finely. You can prepare thoran using french beans, carrots, etc. When making thoran using bittergourd, snakegourd, gherkins, ladies fingers, remove turmeric powder from ingredients.
Ingredients Quantity PreCooking Preperation
1 Turmeric Powder 1/2 teaspoon
2 Salt To taste
3 Cabbage 1 small Grated or cut into thin slices
4 Coconut 1 cup Grated
5 Green Chillies 3 or 4 Cut into small slices
6 Onion 1 medium sized Cut into small pieces
7 Oil 1 tablespoon
8 Mustard Seeds 1/2 teaspoon
9 Curry Leaves 1 stalk
10 Garlic 1 or 2 cloves Cut into thin slices (optional)
Preparation
Mix the cabbage, salt, coconut, turmeric powder, green chillies, onions, garlic, curry leaves with hand, squeeze lightly to mix them well.
In a heavy bottomed vessel, heat oil, add the mustard seeds, and wait till they sputter.
Add the vegetable mix, and cook at a medium heat, mix in between.
When almost cooked, increase the heat, so that the curry dries up.
Serve hot rice.
Mezhukkupuratti is a curry made up of fried vegetables. Use of red chilli powder depends upon personnel perference. You can make the same curry using string beans, ridge gourd, ladies fingers, gherkins, plantains, etc.
Sl.No Ingredients Quantity PreCooking Preperation
1 Turmeric Powder 1/4 teaspoon
2 Red Chilli Powder 1/3 teaspoon
2 Salt To taste
3 French Beans 2 cups Cut into 1/2 inch long pieces
4 Green Chillies 3 or 4 Cut into 1/2 inch long pieces
5 Onion 1 medium sized Cut into 1/2 inch long slices
7 Oil 1 tablespoon
8 Mustard Seeds 1/2 teaspoon
9 Curry Leaves 1 stalk
Preparation
In a heavy bottomed vessel, heat oil, add the mustard seeds, and wait till they sputter.
Add the onions, green chillies, and curry leaves, fry them till onion becomes golden brown.
Add the french beans, and cook at a low heat, without adding water, mix in between.
When almost cooked, increase the heat, so that the curry dries up.
Serve hot rice.
Coconut grated - 1cup
Small onions - 5
Garlic - 1 clove
Ginger - 1/2 inch piece
Mint leaves - 6 leaves
Curry leaves a few
Green chilies - 2
Salt to taste
Juice of lemon - 1
Grind all the above things except limejuice. Mix limejuice to the ground chutney. Serve with biriyani.
Coconut grated 1/2 cup
Ginger small piece
Small onions 3
Garlic 3 pods
Jeera 1/4 teaspoon
Red chilli (dried ones) 3
Turmeric 1/4 teaspoon
Curd or buttermilk 1 litre (fairly thick)
Fenugreek 1/2 teaspoon
Curry leaves (karivepila) one sprig
Grind coconut, garlic, jeera, turmeric, into a fine paste. Mix with the butter milk and add salt to taste. Keep on low fire. Keep stirring till butter milk is fairly warm. Don’t let it boil. Take a pan add oil. When the oil is heated splutter mustard seeds. Add finely chopped onions and ginger. When brown add fenugreek and red chilli. When it splutters add curry leaves. Remove from fire and pour into the butter milk.
Ingredients
Tur dal 100gms
Sambar Masala 3 tablespoons
Drumstick 2 (medium sized)
Lady’s finger 3 (cut into small pieces)
Brinjal 1
Medium Onion 1 (Cut into 6 pieces)
Potato 1 (peeled and cut into very small pieces)
Curry leaves 10
Coriander leaves 1 table spoon (chopped)
Garlic 1 teaspoon (chopped)
Dried red chilli 2 Cut into pieces
Salt 1/2 tablespoon
Tomatoes 2 (medium sized cut into pieces)
Tarmarind size of a lime soaked in 1/2 cup water
Methi Seeds 1/4 tablespoon
Vegetable oil 2 table spoon
Asafoetidia 1 tablespoon
Mustard Seeds 1 teaspoon
Preparation
Cook Tur Dal in two cups of water, when half cooked add pieces of drumstick, potato, brinjal, lady’s finger, onion, tomato pieces, and salt. Cook till dal is very soft. Dissolve sambar masala in little water and add it to the cooked vegetables. Take the pulp of the soaked Tamarind and add, blend well and cook. In another pan heat oil and add mustard seeds. When they stop spluttering add chopped garlic, methi seeds, dried red chilli pieces, Asafoetida and curry leaves. Fry for two minutes and then add to dal vegetable mixture and boil it for 1 minute. Finally add chopped coriander leaves on the top.
Mango Pachadi
Ingredients
1. Raw mango 4
2. Grated coconut 1 cup
3. Dry red chilly 4
4. Salt As required
5. Mustard seed 1 teaspoon
6. Coconut oil 1 tablespoon
Dry red chilly 2
Mustard seed ½ teaspoon
Curry leaves 2 stem
Preparation:
Cut mango into small pieces and cook with salt as required. Grind coconut coarsely. Grind mustard seed. Add this to the mango and stir well. When it starts boiling, remove from fire. Splutter mustard seeds in coconut oil, add dry red chilly and curry leaves. Pour it over mango pachadi.
Mango Kichadi
Ingredients:
1. Raw mango 1
2. Curd ½ cup
3. Grated coconut ½ cup
Cumin powder ¼ teaspoon
Green chilly 4
4. Coconut oil 1 tablespoon
5. Mustard seed ½ teaspoon
6. Dry red chilly 2
7. Salt As required
8. Fenugreek powder ¼ teaspoon
Preparation:
Cut mango to small pieces.
Cook mango in water with salt as required.
Grind Ingredients 3 to fine paste.
Add this to cooked mango.
When it starts boiling, add curd and stir well.
Splutter mustard seeds in coconut oil, add dry red chilly, curry leaves and fenugreek powder.
Pour it over the mango kichadi.
Olan
Ingredients:
Kumbalanga 1 medium സൈസ്
Green Chilly 6 nos (slit)
Coconut milk 1 cup
Black eyed Beans ¼ cup
Coconut oil 2 tablespoon
Curry leaves
Salt As required
Procedure:
Cut the Bottle gourd (Kumbalanga) to fine slices.
In a pressure cooker boil the Black-eyed beans with salt as required.
To this add the pumpkin slices, slit green chilly and boil for 3-5 minutes.
Add coconut milk and bring to boil.
Switch off the fire.
Add curry leaves and coconut oil and mix well.
Cabbage Thoran
Ingredients:
1. Cabbage (finely chopped) 2 cup
2. Salt As required
3. Grated coconut ¼ cup
4. Green chilly 3
5. Garlic 4
6. Shallot 3
7. Cumin powder ¼ teaspoon
8. Turmeric powder ¼ teaspoon
9. Curry leaves 1 stem
10. Oil 2 tablespoon
11. Mustard seed ½ teaspoon
Preparation:
Grind ingredients 3-8 and keep aside.
In a pan, pour oil and splutter mustard seeds.
Add chopped cabbage and salt as required and allow it to cook.
When half done, add the grinded mixture and cook on low flame.
Garnish with curry leaves
Kadala Curry
Ingredients:
1. Kadala - 250 gm
2. Shallot - 100gm
3. Red chilly - 8
Coriander - 1½ tsp
Garam Masala - 1 tsp
4. Salt - As required
5. Coconut Oil - 1 tbsp
Mustard - 1 tsp
Red Chilly - 2
Curry Leaves - 1 stem
Small pieces of Coconut- Optional
Procedure:
Soak the channa in water for 8 hours.
In a pressure cooker, boil the channa along with shallot.
Grind the Coriander, Masala and the Red Chilly.
Mix this with cooked channa, add salt and let it boil.
Remove from fire.
Heat oil in a pan, splutter mustard seeds, add red chilli, curry leaves and coconut pieces. Pour this to the channa curry.
You can also add coconut paste or coconut milk to the above curry to make the dish even more tasteful.
Vellarika Pachadi
Ingredients
1. Vellarika (cucumber) 200 gm
2. Coconut 1 cup
3. Green Chilly 4
4. Salt As required
5. Coconut oil 1 tablespoon
Mustard seed 1 teaspoon
Curry leaves 1 stem
Shallot 2
Preparation:
Peel the cucumber and cut into small pieces. In a pressure cooker, add water, slit green chilly, cucumber pieces and cook. Grind coconut and shallots to a fine paste. Add this paste to the cooked cucumber and bring to boil. Splutter mustard seeds in coconut oil, add curry leaves and pour it over the pachadi.
Padavalanga Thoran
Ingredients:
1. Padavalanga 1
2. Grated coconut 1 cup
Chilly powder ½ teaspoon
Turmeric powder ¼ teaspoon
Cumin powder a pinch
3. Coconut oil 2 tablespoon
4. Mustard seed ½ teaspoon
5. Dry red chilly 2
6. Curry leaves 1 stem
7. Salt As required
Preparation:
Cut snake gourd in small pieces.
Add a little salt and cook.
Grind ingredients 2 coarsely.
Heat oil in a pan, splutter mustard seed, add curry leaves and dry red chilly.
Add cooked snake gourd and coconut paste and sauté well.
Cheera (Spinach) Thoran
Ingredients:
1. Cheera leaves (Spinach) 800 gm
2. Grated coconut 1 cup
3. Onion (finely chopped) 2
4. Green chilly (finely chopped) 5
5. Turmeric powder ½ teaspoon
6. Salt As required
7. Oil 2 tablespoon
8. Mustard seed ½ teaspoon
9. Curry leaves 1 stem
Procedure:
Clean the spinach leaves nicely and chop finely.
Heat oil in a pan. Splutter mustard seeds.
Add chopped onion, green chilly and curry leaves and sauté well.
Procedure: Wash and cook parippu with water and salt. Wash spinach and put it in boiled water for 5 minutes. Then cut it into small pieces and add this to the cooked parippu.
In a pan pour oil and let it heat. Put Green chili, Red chili, Pudina, Chopped Garlic and Ginger and sauté well. Pour the mixture to parippu curry and stir.
Green Gram Curry
Ingrediants:
Cherupayar parippu (Moong dal) - 200 gm
Coconut - 1 cup
Cumin powder - 1 pinch
Turmeric powder - ¼ t sp
Garlic - 3 nos.
Salt - As required
Coconut Oil - 1 tbsp
Mustard Seeds - ½ tsp
Red Chili - 2
Curry Leaves - 1 stem
Procedure:
Wash and cook the dal with water.
Smash the cooked dal.
Grind coconut, cumin, garlic and turmeric.
Add this to the smashed dal and let it boil.
Also add salt. Remove from fire when boiled.
In a pan pour coconut oil put mustard, when the mustard starts popping add red chili and curry leaves. Then pour the mixture to dal curry.
Vendakka Stew
Ingredients:
1. Tender Ladies finger 20
2. Onion 1
3. Salt As required
4. Potato 1
5. Green chilly 4
6. Tomato 1
7. Ginger 1 small piece
8. Pepper 1 teaspoon
9. Garlic 5 pods
10. Garam masala powder ½ teaspoon
11. Coconut milk ½ cup
12. Curry leaves 1 stem
Procedure:
Cut ladies finger in 1 inch pieces.
Chop onions lengthwise.
Half cook separately ladies finger and onion.
In a pressure cooker, cook the potato (cut in small).
Add green chilly split in two, chopped ginger, chopped garlic, masala powder, pepper powder.
When all this is cooked, add the ladies finger, onion and salt.
Add the coconut milk and curry leaves and remove from fire when it gets thickened.
Tomato Curry
Ingredients:
Red tomatoes
- 3
Green Chilly - 2
Salt - rqd
Coconut - 1 cup
Cumin seeds - 1 tsp
Shallot - 3
Turmeric Powder - a pinch
Chilly Powder - ½ tsp
Coconut oil - 2 tb sp
Mustard - 1 tsp
Curry Leaves - 1 stem
Shallot - 1 tsp
Procedure:
Cut the tomatoes into small pieces. Boil the Green Chilly (chopped in two pieces) tomatoes and salt with water. Grind coconut, cumin seeds, chilly powder, turmeric powder, shallots.
Add the mixture to the smashed Tomatoes, let it boil and remove from fire.
Heat oil in a pan, splutter mustard seeds, add chopped shallots and curry leaves and sauté well. Pour this to the tomato curry.
7. Vinegar 2 desertspoon
8. Cardamom 3
9. Clove 6
10. Cinnamon 1
11. Oil 2 desertspoon
12. Salt As required
13. Pepper powder 1 tablespoon
14. Green chilly (slit in half) 6
15. Curry leaves 1 stem
Procedure:
Wash and clean the chicken pieces.
Peel the potatoes and cut in small pieces.
Heat oil in a pan, add onion, garlic, ginger and green chilly and sauté well.
Add cardamom, clove, and cinnamon and sauté.
Add pepper powder and curry leaves and sauté for 2-3 minutes.
Now add the chicken pieces, salt and vinegar and mix thoroughly.
Add the 2nd milk and cook.
When the chicken pieces are half done, add the potatoes, mix well and cook.
When chicken and potatoes pieces are done, add the 1st milk.
When it begins to boil, remove from fire.
Kerala Chicken Kuruma
Ingrediants:
Chicken - ½ kg
Green chilly - 5
Curd - ½ cup
Ginger - 1 piece
Garlic - 2 bulbs
Chilly powder - 1 tbsp
Coriander powder - 1 tbsp
Turmeric powder - ½ tsp
Coconut - ½ cup
Onion (Sliced) - 1 cup
Garam masala - 1 ½ tsp
Coriander leaves - As required
Salt, Oil - As required
Procedure:
Clean and wash Chicken.
Cut Chicken in small pieces, wash and keep in a bowl.
Mix Chicken with curd.
Grind Coconut until soft.
Make the paste of Ginger, Chilly powder, Coriander powder, Green chilly, Turmeric powder, Garlic.
Heat oil in a kadai, splutter the Mustard and fry onion.
Add masala paste and sauté well.
Add Chicken pieces with Salt and water, and cook for 20•30 minutes.
When the chicken pieces are done and gravy becomes thick, add Coconut paste and Coriander leaves.
1. One whole chicken ,cleaned and cut in to curry sized pieces.
2. Coriander leaves [malli illa]- 1whole bunch chopped.
3. Onions-4 sliced.
4. Garlic- 6 cloves sliced.
5. Ginger-1big piece finely chopped.
6. Lime- 1/2 a piece.
7. Coconut-1 fresh grated.
8. Oil & salt to taste.
Grind together to a smooth paste:
12 red chillies, 1&1/2 tbspn of poppy seeds [khus-khus], 2 tbspn of coriander seeds,
1/2 tspn of cumin seeds [jeera],1/2 tspn of turmeric powder or whole turmeric 1 -inch piece, 1 tspn of garam masala [optional] & 6 nos of cashew nuts.
Method of Preparation
1. Soak the grated coconut in 1/4 cup of hot water and extract thick milk.
2. Then add1 glass of hot water and extract the thin milk [2nd milk]. you can use the
mixer and remove the thin milk.
3. Add 1/2 cup of hot water and extract the 3rd milk. Grind and extract.
4. Heat oil and fry the onions ginger, garlic, and coriander leaves.
5. Add the ground masala and fry for few minutes till the raw smell evaporates.
6. Now put the chicken pieces and fry ,cook over a low flame till the chicken is well browned ,stir in the 3rd milk and cook. keep adding the 2nd milk simmer for a while.
[As chicken cooks fast be careful while adding the coconut milk, if you find the water is more in the curry don't add any more of coconut milk, and keep the lid open and evaporate the water.]
7. After the chicken is cooked, remove from fire. Let there be enough gravy.
8. Finally add lime juice and the first extracted coconut milk. [Never boil after the thick
coconut milk is added]
Clean and cut the fish into big slices. Peel garlic and scrape ginger. Cut tomato into 4 pieces. Soak tamarind in water. Extract milk from ½ coconut and keep aside.
Roast rest of the coconut gratings with aniseed, chopped onions and curry leaves in 1 tbsp oil till gratings are brown. Grind this mixture to form a smooth paste.
Grind garlic and ginger to a paste. Fry this paste also in oil.
To ginger-garlic paste add water, coriander powder, turmeric powder and salt. Boil for a minute.
Cook fish till it is almost done. To this, mix coconut paste along with coconut milk. Finally add curry leaves and coriander leaves. Boil and remove from fire.
Fleshy fish - 500gms
Onion - 4 nos
Tomato - 3 big
Ginger - 1 inch
Garlic - 10 cloves
Green chillies - 5 nos
Tamarind - 1 lemon size
Coconut - 1
Mustard seeds - 1 tsp
Turmeric - 2 tsp
Chilli powder - 3 tbsp
Coriander powder - 4 tbsp.
Garam masala - 2 tsp
Pepper powder - 2 tsp
Coconut/vegetable oil
Curry leaves - 2 sprigs
Salt To taste
6.Method
Cut the fish into 1.5inch cubes. Avoid bony fish. Make a paste of 1tsp turmeric, 1 tbsp chilli powder, 1 tbsp coriander powder, 1 tsp pepper powder, salt and juice of 1 lemon or 2 tsp vinegar. Apply it to the cut fish and refrigerate for atleast an hour. This can be done a day before too. Medium fry the fish pieces and keep separately. Chop the onion and tomato into small pieces seperately. Grate the ginger and garlic. Slit the green chillies. Add the tamarind to 1/2 cup water. Extract coconut milk so that you have one cup of thick coconut milk and two cups of thin milk.Take a heavy bottom vessel with lid. Splutter the mustard seeds in 2 tbsp oil. Fry the onion till golden brown. Add the grated ginger and garlic and chillies. Add the tomato and fry till dry. Add the chilli powder, coriander powder, masala and 2tbsp water. Fry till the masala is fried(be careful not to burn it). Add the two cups of thin coconut milk and the tamarind extract and cook covered. When it starts boiling reduce the flame, add salt and the fried fish pieces. Stir carefully so that the fish pieces do not break. Cook covered for 5 minutes in the lowest flame. Turn off the flame. Add the thick coconut milk and stir slowly. Check the salt and spice. Add if necessary. Garnish with curry leaves. A good accompaniment for rice, chapati and bread.
Fish - 15 Pieces
Chilli powder - 21/2 Tablespoon
Coriander powder - 1 Teaspoon (optional)
Turmeric - A pinch
Ginger ground Two Tablespoon
Garlic - 4 Cloves
Small onion sliced - 10
Curry leaves - 2 Sprig
Kodampuli - 5 Pieces
Oil - 3 Tablespoon
Mustard - ½ Teaspoon
Fenugreek powder - ¼ Teaspoon
Salt To Taste
Method of Preparation
Grind chilli powder, coriander, turmeric, garlic and ½ ginger to a paste. Soak the ‘Kodampuli’ in one cup of water. Heat oil in the pan . Splutter mustard seeds. Fry the cut onions and ginger, when brown add 2 cups of water, salt and soaked Kodampuli together with water. Boil and add fish pieces. Allow it to boil again. Add fenugreek powder and cook till gravy thickens and stir it occasionally. Season it with curry leaves. Remove from fire.
Meen Peeravattichatu, is a one of the famous fish curries of Kerala. Prepared using coconut oil, grated coconut and a special tamarind (kodampuli). This curry is basically made using small fish. Traditionally this curry is made in an earthen vessel, known as chatti. Even today it is made in chattis, as it contributes to the great taste of the curry.
Sl.No Ingredients Quantity PreCooking Preperation
1 Any small fish 250 grams Cleaned
2 Kodampuli 3 or 4 Boil in water
3 Curry Leaves Small bunch
4 Red Chilli Powder 1/4 teaspoons
5 Turmeric Powder 1/2 teaspoon
7 Shell Onions 2 Cut into thin slices
7 Coconut Oil 2 tablespoon
8 Ginger 1 1/2 inch piece Cut into juliennes
9 Garlic 3 cloves Cut into juliennes
10 Salt To taste
10 Coconut 1 cup Grated
Preparation
Use small size fishes for this dish (otherwise cut them into small pieces), make small finger size pieces, clean well, drain and keep side.
Put red chilli powder, turmeric powder, curry leaves, onions, ginger, garlic, grated coconut, and salt into a pan, and mix well, by squeezing lightly with hand.
Add the water containing the extract of Kodampuli, into this mixture, and mix again.
Add the fish, and a tablespoon of oil. Add water enough to cover the pieces.
Cook at a gentle heat. Keep stirring lightly (to avoid breaking of fish) in between, or just shake the pan.
When the pieces are almost cooked, increase the heat and cook till the curry dries up.
Pour the remaining oil over the curry, and remove from heat.
Serve hot with rice.
2 lbs. fish, cut into big pieces
1 cup chopped onions
4 medium green chilies, slitted
1 marble size tamarind
1 big raw mango, cut into pieces
Few curry leaves
Salt to taste
Grind into a fine paste:
1 cup chopped coconut
1 tsp. pepper
1 tsp. cumin seeds
1 tbsp. coriander powder
1 pinch turmeric powder
For seasoning:
1 tbsp. oil
1 tsp. fenugreek seeds
1 tsp. aniseeds
Method of Preparation
1. Clean the fish pieces and wash it clearly. Dissolve a pinch of turmeric powder and a pinch of salt in a cup of water and soak the fish pieces to avoid a kind of smell.
2. Soak the tamarind in water and take juice from it. keep it aside.
3. Mix the mango pieces, fish pieces, onions and green chilies in tamarind water with salt. Cook until they become soft.
4. Add the ground items and cook it in low heat until the raw smell has to be gone with the lid on. Season it and add the clean curry leaves.
Let it reach the boiling point and remove it from the heat. Serves: 6
Preparation time: 30
This is one of the traditional beef curry known as olathirachi. You can be sure of having some, on any important occasion of Keralite Christian community. Prepared with fresh beef it is a sure treat with rice or chapati / roti.
Sl.No Ingredients Quantity PreCooking Preparation
1 Beef 1 Kg Cut into small cubes
2 Onions / Shell onions 2 to 3 cups Cut into thin slices
3 Ginger 1/2 cup Cut into juliennes
4 Garlic 1/2 cup Cut into juliennes
5 Curry leaves 2 stalks Cleaned
6 Salt To taste
7 Coconut 1 cup Cut into thin rectangular pieces
8 Green Chillies 4 or 5 Sliced lengthwise
9 Vinegar 3 teaspoons Optional
10 Red Chilli powder 2 teaspoons
11 Turmeric powder 1/4 teaspoon
12 Coriander powder 1 1/2 tspn
13 Garam masala 2 teaspoon
14 Oil 3 tablespoon
15 Tomato paste 2 teaspoons Optional
Preparation
Cut the beef into small cubes, and clean thoroughly.
Cut the onions, ginger, garlic, and coconut. Coconut should be cut into around 1 cm long, thin pieces.
Heat oil in a heavy bottomed vessel, and fry coconut, onions, ginger, and garlic. Fry till onions, and coconut pieces turn light brown. Add a stalk of curry leaves.
Add a little oil to fry the masala. When the oil is heated, add the turmeric powder, chilli powder, coriander powder, and the garam masala, and fry.
If you are not using vinegar, add tomato paste.
Add the cleaned beef and water enough to cook.
You can cook this mixture in a pressure cooker when in a hurry. Remove when almost cooked.
In a wide based vessel, put the cooked curry, add a stalk of curry leaves, and cook at a medium heat.
Cook till the water content is evaporated, and the curry becomes dry.
Serve with hot rice or chapattis.
This dish could be stored for some days, just heat it in a little oil, when served.
Biriyani is a very famous traditional Indian dish. Basically biriyani is made up of basmati rice, mixed with a curry made up of rich spieces! If you are familiar with Indian cusine, then you must have tasted this mouth watering dish.., if not do try once ! You can surely find ‘Biriyani’ in the menu card of any Indian Restaurant.
Sl.No Ingredients Quantity PreCooking Preperation
1 Basmati Rice 2 Cups
2 Ghee 4 Tablespoons
3 Chicken 800 gms Cleaned and cut into medium pieces
4 Onions 3 -4 Medium Sized Slice finely
7 Green Peas 1/2 cup boiled
8 Potatoes 1 Medium Sized Peeled and Sliced finely
9 Green Chillies 3 or 4 Slit
10 Tomatoes 3 or 4 Chopped fine
11 Ginger - Garlic 1 Tablespoon Paste
12 Chilli Powder 1 1/2 Teaspoon
13 Turmeric Powder 1/4 Teaspoon
14 Coriander Powder 1 1/2 Teaspoon
15 Garam Masala 1 Teaspoon
16 Cloves 5 or 6
17 Cardamoms 5 or 6
18 Cinnamon 2 cms stick
19 Pepper Corns 9 or 10
20 Bay Leaves 3
21 Milk 1/4 cup
22 Saffron Small pinch Soak in milk
23 Coriander Leaves Small bunch Cleaned and Chopped
24 Oil For frying
25 Pudina Leaves Small bunch Cleaned and Chopped
26 Salt To taste
Preparation of Chicken Biriyani
Deep fry onions till golden brown. Drain and keep aside a small portion for garnishing.
Add the items 10 to 15, into the remaining onions, and cook for seven minutes, at medium heat.
Add 1/4 cup of water, green chillies, and cook till ghee seperates.
Add the pudina leaves, chicken pieces, along with salt, and cook at a medium heat adding little water.
Remove from heat when the chicken pieces are cooked tender, and the gravy thickens.
In a heavy bottomed vessel, fry items 16 to 20 in ghee, and add into rice. Cook rice in water with salt, take care that rice grains are not over cooked.
Mix the cooked rice with saffron water/ milk, so that some of it becomes orange / yellowish. If saffron is not available you can use orange color, and saffron essense as a substitute.
Deep fry potatoes in oil.
Heat ghee in a heavy bottom vessel, spoon in 1/3 of the rice and add 1/2 of the chicken masala on top.
Sprinkle peas, fried onions, and coriander leaves on top.
Again make a layer of rice, cover with chicken, sprinkle the onion, potatoes, and coriander leaves.
When you finish, on the top layer spread the rest of the rice.
Garnish with coriander leaves, fried onions, cashewnuts, and raisins.
Seal the vessel with a heavy lid, cook on a very slow fire for some 20-25 minutes. (Optionally you can use oven)
Your chicken biriyani is ready ! Serve hot with raita, or curd and salad, and pickles.
Mutton ½ kg
Onion medium size 6 -chopped finely
Tomato medium size 3- chopped finely
Garlic 2 1/2tab spoons
Ginger 2 1/2tabspoons
Green chilly paste 2 tab spoons
Garam masala powder 1 tablespoon
Yogurt 4tab spoons
Coriander leaves 1 cup
Mint leaves ¾ cup
Ghee ½ cup
Limejuice 4 teaspoons
Chilly powder 1 teaspoon
Turmeric powder ¼ teaspoon
Coriander powder 1 teaspoon
Basmati rice 2 ½ cups.
Method of Preparation
Heat Ghee in a pan. Sauté onions till golden brown. Add garlic-ginger-green chilly paste. Fry for two minutes. Put chopped tomatoes, chilly powder, turmeric powder, coriander powder, garam masala powder, mint leaves and coriander leaves into this. Sauté for a few minutes till the masala becomes thick. Add cut and cleaned mutton pieces and stir. Pour little water [if required] and mix. Cook till mutton is done. Add yogurt.
Boil water. Add enough salt, a pinch of turmeric powder, 2 cardamoms, 3 small pieces of cinnamon, 2 cloves, and 1 spoon ghee into this. Cook rice until it is done and drain. Take care the rice not to be sticky.
Heat a vessel. Pour a little of ghee. Put a little of cooked rice and spread 1 teaspoon of limejuice over it. Put one layer of the mutton masala above it and repeat the process till the rice and masala are over. Close the lid tightly and heat on a low flame for about 10 minutes. Mix before serve. Serve with yogurt and cocunut-pudina chutney and pickle.
Kerala Duck Curry
Ingrediants:
Duck - 1 kg
Tomato - 1
Onion - 3
Chilly powder - 2 tbsp
Coriander powder - 2 tbsp
Ginger - 1 piece
Green chilly - 5
Garlic - 3 cloves
Turmeric powder - ½ tsp
Garam masala - 1 tbsp
Coconut oil - 1 desertspoon
Mustard - ½ tsp
Curry leaves - 2 stem
Salt - As required
Coriander leaves for garnishing
Procedure:
Clean Duck and cut into pieces.
Slice Onion, Ginger, Green chilly and Garlic.
Make a paste of Chilly powder, Coriander powder and Tomato.
Heat oil in a kadai, splutter mustard and the sliced items, sauté well.
