Parippu Curry

Parippu Curry | പരിപ്പ് കറി | Moong Dal

Ingredients
Moong Dal (Split yellow lentils) - 1 cup
Turmeric Powder - 1/4 tsp
Garlic - 1 clove
Salt - to taste

To grind
Grated Coconut - 1/4 cup (you can add more if you prefer)
Cumin Seeds - 1 tsp
Green Chillies - 2 or 3

For Seasoning
Coconut oil - 1 tblsp
Mustard Seeds - 1/4 tsp
Shallots - 3 (sliced)
Dried Red Chilly - 1
Curry Leaves - 1 spring

Method
1. Take a pressure cooker or a heavy bottomed pan and dry roast the dal till you get a nice aroma.
2. Add 3-4 cups of water, garlic clove, salt and turmeric powder to the dal. Pressure cook or cook on open pot till the dal is soft and mashy.
3. In the meanwhile, grind together the grated coconut, cumin seeds and green chillies with required water.
4. Once the dal is cooked, add this ground paste and cook for another 5 minutes. (Some people like to mash up the dal at this stage. Its really upto you.)
5. While the dal is simmering, heat a small pan in another stove. Add oil and pop the mustard seeds. Add the sliced shallots and fry till golden brown. Add the curry leaves and dry red chilly and switch off.
6. Add this tempering on the dal and switch off. 

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PINEAPPLE PAYASAM|PINEAPPLE KHEER |കൈതച്ചക്ക/പൈനാപ്പിള്‍ പായസം

PINEAPPLE PAYASAM|PINEAPPLE KHEER |കൈതച്ചക്ക/പൈനാപ്പിള്‍ പായസം 

INGREDIENTS : 

1. Sago pearls /Chowari-1 cup( approx 200 gms)
2. Pineapple,chopped- 1 cup,heaped
3. Sugar- 3 to 4 tbsp ( or according to taste)
4. Milk(Full fat)-1 ltr
5. Condensed milk- 1 tin( 400 gm)
6. Water-as required

INSTRUCTIONS : 

• Gently wash sago and drain well.Cook  sago with plenty of water ( about 5 to 6 cups) until it turns translucent.Drain well and add cold water to avoid sticking.

• Drain the sago pearls and keep aside.Finely chop the pineapple pieces.In a pan,combine together chopped pineapple and 1 tbsp sugar.Cook for few minutes or until it turns almost dry.Allow this to cool completely.Keep aside.
• In a heavy bottomed pan,combine together milk and condensed milk.Bring it to just under a boil.
• Now add cooked sago pearls and sugar to taste.Mix well and cook for few minutes ,stirring continuously  until it turns slightly thick.Allow it to cool completely.
• Once it has cooled ,add the cooked pineapple and mix well.Serve chilled.

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MEEN MAPPAS | KERALA FISH CURRY WITH COCONUT MILK

MEEN MAPPAS | KERALA FISH CURRY WITH COCONUT MILK | മീന്‍ മപ്പാസ്‌

INGREDIENTS : 

1. Fish cut into medium size pieces- 10 to 12 pieces 
2. Shallots/Chumannulli (sliced)-10 nos 
3. Ginger and garlic crushed-1 tbsp 
4. Turmeric powder- 1/2 tsp 
5. Fenugreek powder/Uluva podi- 1/4 tsp(optional) 
6. Coriander powder- 3/4 tbsp 
7. Kashmiri chili powder- 1 1/2 tbsp 
8. Tomato chopped- 1 small 
9. Kudampuli/Kokum soaked in water- 2 -3 pieces 
10. Thin Coconut milk -2 cups 
11. Thick Coconut milk- 1/2 cup 
12. Curry leaves- 1 sprig 
13. Mustard seeds 
14. Oil 
15. Salt to taste. 

INSTRUCTIONS : 

• Heat oil in a pan,add mustard seeds and let it splutter. 
• Add curry leaves,ginger and garlic ,saute well. 
• Add sliced shallots and saute till it turns golden brown. 
• Reduce the flame to low ,add turmeric powder,coriander powder ,chili powder and fenugreek powder.Saute for 3 to 4 minutes ,stirring continuously. 
• Add chopped tomatoes and saute till it is completely cooked. 
• Now slowly add thin coconut milk .Stir well.(add more water if you require more gravy) 
• Add kudampuli and salt to taste.Cover and let it boil. 
• Once it starts to boil add the fish pieces and swirl the pan lightly.Cover and cook till done. 
• When the fish is cooked and gravy is thick, add thick coconut milk and swirl the pan lightly. 
• Simmer for 2 minutes.(Do not allow it to boil.) 
• Serve with rice.

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PARIPPU VADA | LENTIL FRITTERS

PARIPPU VADA | LENTIL FRITTERS | പരിപ്പു വട 

INGREDIENTS : 

1. Thuvara Parippu / Toor Dal /Split pegion pea- 2 cups
2. Shallots-sliced- 1 Cup
3. Ginger-finely chopped- 3 tbsp
4. Green chilies-chopped- 2 to 3 tbsp( or to taste)
5. Curry leaves-chopped- 2 to 3 sprigs
6. Dry Red chilies-chopped- 2 nos
7. Salt- to taste
8. Oil- for deep frying

INSTRUCTIONS : 

• Wash and soak split pegion peas/thuvara parippu in water for about 2 hours.
• Drain well (you will find it difficult to shape the vadas , if there is excess water)
• Grind it to form a coarse paste.
• Transfer this to a mixing bowl.Add shallots,ginger,green chilies,curry leaves,dry red chilies and salt to taste.Mix well.
• Make small balls from this and shape it into patties.Gently flatten the edges ,if desired.
• Heat oil in a pan and deep fry the patties until it turns golden brown, oven a medium heat.

NOTES : 

• You can add a pinch of asafoetida to the mixture ,if desired.

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AVAL VILAYICHATHU | FLATTENED RICE FLAKES FRY

AVAL VILAYICHATHU | AVAL VARATTIYATHU | അവല്‍ വിളയിച്ചത് 

INGREDIENTS : 

1. Jaggery -cut into small pieces- 1 cup ( or to taste)
2. Water- 1/2 cup
3. Aval/Poha/flattened rice flakes- 2 1/2 cup
4. Grated coconut- 1 cup
5. Cardamom powder- 1 tsp
6. Ginger powder /Chukku- 1/4 tsp( optional)
7. Ghee- 1 tsp & more for frying
8. Chana Dal /Kadala parippu- 1 1/2 tbsp
9. Cashew nuts and raisins- 8 to 10 nos

INSTRUCTINS : 

• Heat ghee in a pan and fry chana dal ,cashew nuts and raisins separately until it turns golden brown.Drain and keep aside.
• In a heavy bottomed pan ,add jaggery with 1/2 cup water and cook over low flame until it begins to thicken .(or until you get one thread consistency)
• Now add grated coconut and mix well.Cook for few minutes over low flame until it is thick.
• Add aval and mix well until combined.Switch off the stove.
• Now sprinkle cardamom and ginger powder followed by fried chana dal and cashew nuts.
• Finally drizzle 1 tsp ghee ( if using) and mix everything thoroughly.

NOTE : 

• You can also add a pinch of roasted cumin powder ,if desired.
• Strain the melted jaggery ,to remove impurities,if any.

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Vattayappam | Steamed Rice Cake | വട്ടയപ്പം

Vattayappam | Steamed Rice Cake | വട്ടയപ്പം

“Vattayappam” literally means “Round Cake/Bread”. It is a soft and fluffy ‘steamed rice cake’ often made for Tea. Now a days, Vatteyappam can be found in almost all bakeries. However, I like the homemade version better as it doesn’t have the overpowering taste of Yeast.

INGREDIENTS : 

For Appam Batter

1. Raw Rice (Pachari) – 2 cups (Use any short or long grain rice)
2. Cooked Rice – 3/4 cup approx
3. Yeast – 1.5 to 2 tsp
4. Sugar – 1 tbsp + 3-4 tbsp or as needed
5. Ice cubes – as needed
6. Water – as needed

Remaining Ingredients for Vatteyappam

1. Appam Batter – 2 to 2.5 cups
2. Grated Coconut – 1/2 cup
3. Sugar – 2-3 tbsp
4. Crushed/Powdered Cinnamom (Elakka) – 4 pods
5. Raisins – 10 to 15
6. Salt – to taste
7. Oil – for greasing
8. Water – a few teaspoons

INSTRUCTIONS : 

1. Soak the rice for atleast 6 hours or leave it overnight. Wash and drain the rice and keep aside.
2. Dissolve the yeast and 1 tbsp sugar in 1/2 cup of slightly warm water. Keep it aside for ten minutes until it foams.
3. Next, you need to grind the rice in several batches. Grind around two handfuls of raw rice along with a few tablespoons of cooked rice and very little water. I add 2-3 ice cubes while grinding each batch to prevent the mixie from overheating. Grind until you get a smooth batter.
4. Transfer the batter to large bowl. Continue doing this with the remaining rice.
5. While grinding the last batch, add the yeast solution to the mixie so that it gets incorporated well with the batter.
6. Leave the batter in a warm place for around 6 hours. I usually leave it overnight. Ensure that the bowl is large enough to prevent the batter from overflowing after fermentation.
7. The batter would have risen after fermentation and will look foamy. Stir the batter and keep aside. This batter can be used for making both Palappam and Vatteyappam.
8. Transfer 2 to 2.5 cups of this batter to another bowl for making Vatteyappam. You can use the remaining batter for Palappams or refrigerate it for later use.
9. Grind the grated coconut along with a few teaspoons of water to form a smooth mixture. Add it to the batter.
10. Add sugar as per desired sweetness (2-3 tbsp), powdered cardamom and salt to taste. Mix everything together. The batter should be somewhat thick and not watery. Keep this batter aside for 20-30 minutes so that it becomes foamy (optional).
11. Grease a round steamer plate and pour the batter into it. Steam it for 10 minutes. Open the lid and place the raisins on top. (Be careful not to burn your hands!)
12. Keep it covered and allow it to cook for 5 more minutes or until done. Insert a toothpick/fork to check if it comes out clean.
13. Once the vatayappam is cooked, allow it to cool thoroughly and then transfer it to a plate. Cut it into desired shapes and serve.

NOTES :

• You may need to adjust the amount of cooked rice used for preparing the batter. If you use too much of boiled rice, the appams will become sticky. If the rice used is less, appams won’t be soft. Try using 1/2 to 3/4 cup of cooked rice but not more than that.
• While grinding the rice, try adding very little water. The unfermented batter should be thick as it will rise and thin out after fermentation.
• If the batter appears watery after adding the coconut mixture, you can add a few tablespoons of rice flour to get the desired consistency.
• You can also make these in Idli moulds if you don’t have a steamer.

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Raw Plantain Stir Fry | Vazhakka Mezhukupuratti

Raw Plantain Stir Fry | Vazhakka Mezhukupuratti | വാഴയ്ക്കാ മെഴുക്കുപുരട്ടി

Raw Banana is known as Kaya in Malayalam. Unripe Bananas are used for making different side dishes in Kerala. Raw Plantains (Vazhakka) are mostly used for making Thoran, Mezhkkupuratti, Erisheri and so on. Vazhakka is also cooked with different kinds of Payaru (Beans) such as Achinga Payaru, Cherupayaru, Vanpayaru etc.

INGREDIENTS : 

1. Raw Plantain – 2 big
2. Turmeric Powder – 1/4 tsp
3. Diced Shallots (Kunjulli) – 5 or6 (Alternatively use diced Onions)
4. Minced/Crushed Garlic – 4 cloves
5. Red Chilly Flakes – 1 tsp
6. Red Chilly Powder – 1/2 tsp
7. Black Pepper Powder – 1/4 tsp
8. Curry Leaves – a sprig
9. Coconut Oil – 1 tbsp + 1 tsp
10. Mustard Seeds – 1/4 tsp
11. Salt – to taste

INSTRUCTIONS : 

1. Trim the edges of the plantain and lightly peel the thick outer skin. Dice it into small cubes. Soak it in water for five minutes and then wash it in several changes of water. This will remove the stickiness (kara).
2. Boil the plantain pieces in plenty of water along with 1/4 tsp turmeric powder and salt to taste until soft. It may take 7-8 minutes for the pieces to get cooked. Drain excess water and keep it aside. (You can also cover and cook the plantain with very little water but it may end up mushy. I prefer boiling it in plenty of water and then draining it.)
3. Heat 1 tbsp oil in a skillet and splutter mustard seeds. Saute shallots, curry leaves and garlic until the shallots begin to lightly brown.
4. Add the cooked plantain pieces to the skillet. Add 1/2 tsp red chilly powder and 1 tsp red chilly flakes. Add salt only if needed. Mix everything and then spread it out as much as possible.
5. Allow the plantain pieces to lightly brown on the edges, stirring occasionally for 5-7 minutes. Add 1/4 tsp black pepper powder and toss everything.
6. Finally, drizzle 1 tsp of coconut oil to coat the pieces. Remove from heat and serve with Rice.

NOTES : 

• I prefer making Vazhakka Mezhkkupuratti completely dry but if you like it slightly mushy, just sprinkle a few tea spoons of water and keep it covered while cooking instead of allowing it to brown.

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STRAWBERRY WATERMELON JUICE

Strawberry Watermelon Juice | strawberry Thanni mathan Juice

INGREDIENTS:

1. Strawberry – 15 nos
2. Sugar – 1 Tbsp 
3. Water Melon – 2 cup

INSTRUCTIONS : 

• Blend Watermelon, Strawberries and Suger smoothly.
• Pour into a glass and serve.

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GRAPE JUICE | MUNTHIRI JUICE

GRAPE JUICE | MUNTHIRI JUICE

INGREDIENTS:

1. Seedless Grapes – 2 cups
2. Sugar – 1 Tbsp 
3. Chilled water – 1 cup

INSTRUCTIONS : 

• Blend grapes and suger smoothly.
• Add water and blend it together. 
• Filter it and serve.

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Veluthulli Achar / Garlic Pickle

Veluthulli Achar | Garlic Pickle | വെളുത്തുള്ളി അച്ചാര്‍

Garlic Pickle is very good for digestion and can be prepared very easily.

INGREDIENTS:

1. Garlic Pods - 15 nos
2. Nicely sliced Ginger - 1 tsp
3. Gingely Oil - 3 tbsp
4. Chilly Powder - 2 tsp
5. Mustard seeds - 1 tsp
6. Fenugreek powder - ¼ tsp
7. Asafoetida Powder - ¼ tsp
8. Lemon Juice - 1 tbsp or Vinegar - ½ tsp
9. Salt to taste

INSTRUCTIONS : 

• Heat Oil in a pan.
• Put Mustard seed into the Oil and let it splutter.
• Add sliced Ginger and Garlic and saute for 5 minutes.
• Add Salt and mix well.
• Add Chilly powder, Fenugreek powder and Asafoetida Powder to the hot Oil and remove Pan from fire.
• Add Vinegar or Lemon juice to it and mix well.

Recommended Combination: Serve with Rice / Chappathi / Dosa.

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PINEAPPLE JUICE

TASTY PINEAPPLE JUICE

INGREDIENTS:

1. Pineapple pieces – 2 cups
2. Sugar – 1 tbsp 
3. Water – 1 cup

INSTRUCTIONS : 

• Blend pineapple pieces and sugar smoothly.
• Add water and blend it together. 
• Filter it and serve.

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THENGA ARACHA MEEN CURRY

THENGA ARACHA MEEN CURRY | തേങ്ങ അരച്ച മീന്‍ കറി

INGREDIENTS : 

1. Fish cut into medium sized pieces- 8 to 10 nos 
2. Fenugreek seeds- 1/4 tsp 
3. Kudampuli/kokum pieces(soaked in water)-2 to 3 nos 
4. Tomato sliced- 1 small 
5. Curry leaves- 1 sprig 
6. Mustard seeds 
7. Oil 
8. Water 
9. Salt to taste 

TO GRIND : 

1. Grated coconut- 1 cup 
2. Green chilies-3to 4 nos(or to taste) 
3. Shallots/chumanulli- 5 nos 
4. Ginger- 1" piece 
5. Garlic- 2 medium cloves 
6. Turmeric powder-1/2 tsp 
7. Chili powder-1 /2 tsp 

INSTRUCTIONS : 

• Grind all the ingredients listed under 'To grind' with enough water to form a very fine paste.Keep aside. 
• Heat oil in a pan,add mustard seeds and let it splutter.Now add fenugreek seeds and saute for 15- 20 seconds. 
• Now add the ground coconut paste,Kudampuli/kokum,sliced tomato,curry leaves,salt to taste and enough water,stir well . 
• Add the fish pieces,cover and cook till done over low flame. 
• Simmer for few minutes till the gravy thickens. 

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SWEET BOLI | Sweet Kerala Snack

SWEET BOLI | സ്വീറ്റ് ബോളി 

Boli is a stuffed sweet paratha like dish. It is usually served with paal paayasam in sadya, popularly in southernpart of kerala.It can be served as both dessert and snack.

          

    

INGREDIENTS:

Channa dal (Kadalaparippu) – 1 cup
Wheat flour or maida – 1 cup
Rice flour – ¼ cup
Sugar – 1 cup
Gingelly oil – ¼ cup
Ghee - 2 tbsp
Cardamom powder – ¼ tsp
Turmeric Powder - A pinch

INSTRUCTIONS : 

• Mix wheat flour or maida and turmeric powder together .
• Add water to the flour and knead it with hands gently until the dough becomes soft like chappathi.
• Add gingelly oil on top of the dough and keep aside for 1 hour.
• Cook the channa dal in water in a pressure cooker for 2 whistle.
• Drain the excess water and grind it into fine paste(without water).
• Heat a pan and add channa daal paste,sugar, cardmom powder and 1 tbsp ghee in to it and mix well.
• Stir continuously and cook the mixture.
• Turn off the stove when the sugar melts and the mixture seperates from the pan and let it cool.
• Make the flour dough into small balls(poori size).
• Roll out the dough, place the daal mixture in the center and wrap it closely.
• Roll it again into round shape.
• Use rice flour to avoid stickiness.
• Heat the tawa and cook both sides of the rolled boli by smearing little ghee.
•  Serve with Paalada / semiya payasam/ paalpayasam

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Pavakka Mezhukkupuratti | Spicy Kerala Style Bitter Gourd Stir Fry

Pavakka Mezhukkupuratti | Spicy Kerala style Bitter gourd fry 

INGREDIENTS : 

1. Pavakka,bitter gourd,sliced - 2 medium 
2. Onion sliced - 1/4 cup 
3. Kashmiri chili powder - 3/4 to 1 tsp( or to taste) 
4. Turmeric powder - 1/4 tsp 
5. Salt - to taste 
6. Curry leaves - few 
7. Coconut oil - as required 

INSTRUCTIONS : 

• Heat oil in a heavy bottomed pan,add sliced pavakka/ bitter gourd ,onion and curry leaves.Spread it evenly in the pan and cook over medium heat,stirring well in between.
• Cook until it turns slight golden brown.Now add chili powder,turmeric powder and salt to taste.Mix well until combined.
• Reduce the flame to low and saute until it turns golden brown. 

NOTES : 

• Add 1 tbsp of coconut pieces along with onion,if desired.

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