PASSION FRUIT SMOOTHIE

PASSION FRUIT SMOOTHIE | Tastey Summer Drink

INGREDIENTS:

1. Passion fruit- 3 nos 
2. Banana- 2 nos(small)
3. Apple juice- 1 to 1 1/2 cup
4. Sugar- to taste

INSTRUCTIONS:

• Scoop out the pulp from the passion fruit and using a blender ,blend it for a  few seconds.Pass it through a fine mesh sieve ,discard the seeds.
• Add the passion fruit pulp,banana,apple juice and sugar to taste into a blender,blend until smooth.
• Serve immediately.

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KERALA STYLE BEEF CUTLET

KERALA STYLE BEEF CUTLET

INGREDIENTS:

1. Beef (minced)- 200 gms
2. Potato-1 Large
3. Onion(chopped finely)- 1 Large 
4. Green chilies(chopped finely)-1 to 2 nos( or to taste)
5. Ginger (chopped finely)- 1" piece
6. Garlic (chopped finely)- 3 cloves
7. Garam Masala- 1/2 tsp
8. Red chili powder-1/4 tsp
9. Turmeric powder-1/4 tsp + 1/4 tsp 
10. Pepper powder-1 tsp( according to taste)
11. Eggs- 1 
12. Bread crumbs- as required.
13. Salt to taste
14. Oil
15. Water

INSTRUCTIONS:

• Cook potato until soft,mash it and keep aside.
• Cook minced beef with 1/4 tsp turmeric powder ,salt to taste and sufficient quantity of water.If any liquid remains,cook over low heat until it is dry.
• Heat oil in a pan ,add onion,green chilies,ginger and garlic.Saute until onion turns golden brown.
• Reduce the flame to low,add garam masala,red chili powder,1/4 tsp turmeric powder and pepper powder.Saute for almost a minute.
• Now  add cooked beef ,mix well and saute for 3 to 4 minutes.Adjust salt to taste.
• Add mashed potato and mix well.Let it cool slightly.
• Divide this into small balls and flatten it lightly with your fingers.
• Lightly beat the egg in a bowl.
• Dip the cutlets in the beaten egg and roll it in the bread crumbs.(You store these cutlets in the freezer for almost a month,if desired)
• Deep fry and serve with tomato ketchup.
• ENJOY!!!

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KERALA EGG PUFFS | കേരള മുട്ട പഫ്സ്

KERALA EGG PUFFS | കേരള മുട്ട പഫ്സ് 

INGREDIENTS:

1. Puff pastry sheets/squares- 4 to 6 nos
2. Hard boiled eggs- 2 to 3 nos( cut vertically into two)
3. Onion-sliced- 1.5 cups
4. Ginger and garlic-finely chopped- 1 tsp
5. Curry leaves-chopped- 1 tsp
6. Kashmiri chili powder- 1 tsp
7. Black pepper powder- 1/2 tsp( or to taste)
8. Turmeric powder- 1/4 tsp
9. Garam masala- 1/2 tsp
10. Tomato kechup- 1 to 2 tsp
11. Salt- to taste
12. Oil- as required
13. Egg(beaten)- 1 small( for egg wash)

INSTRUCTIONS:

• Line a baking tray with parchment paper.Keep aside.Preheat oven to 190 deg C.

• Heat oil in a pan,add onion,ginger,garlic and curry leaves.Saute until onion turns golden brown.( add salt to speed up the process)

• Reduce heat to low, add kashmiri chili powder,black pepper powder,turmeric powder and garam masala.Cook for a minute or two,stirring continuously.Add more salt if required

• Add tomato sauce and mix well.Allow this to cool slightly.Divide this equally into 4 or 6 (depending upon how spicy you like it.)

• Spoon the prepared masala to the center of the pastry square,and place one half of a hard boiled egg on the top.

• Fold all the corners to the center,gently press with your finger to seal.

• Brush the top with egg wash.Repeat the steps for all the puffs pastry squares.

• Place the  puffs on the prepared baking tray and bake for 20 to 25 minutes or until it turns golden brown.
• Serve warm with tomato ketchup,if desired.

NOTES:

• If you are using frozen puff pastry sheets ,let it thaw completely either overnight in the refrigerator  or for 1 hour at room temperature,before using it.

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Beef Fry – Kallu Shappu Style

Beef Fry – Kallu Shappu Style

TIME:

• Prep time: 10 mins
• Cook time: 40 mins
• Total time: 50 mins 

INGREDIENTS:

• Beef – ½ kg, cleaned & cut into small-medium size cubes
• For Marination
• Small onion – 1 cup, crushed
• Ginger & garlic- 1½ tbsp, crushed
• Crushed red chilli – 1 – 1½ tbsp
• Coriander powder – 1½ – 2 tsp
• Turmeric powder – ¼ tsp
• Pepper powder – 1 tsp
• Garam Masala – 1- 1½ tsp
• Thengakothu (bite size coconut pieces) – ¾- 1 cup
• Vinegar – 2 tsp
• Salt

FOR TEMPERING:

• Coconut oil
• Curry leaves

INSTRUCTIONS:

• Marinate the cleaned beef pieces with the ingredients listed under marination (number 2 ingredients). Keep it aside for 15-20 mins. 
• Add 2 tbsp of water to this & pressure cook till the beef is done(the cooking time of beef depends on the type of beef used). Keep the cooker closed for 20-25 mins. 
• Open the cooker & if there is any excess water in the beef, cook till the water is dried completely.
• Heat oil in a heavy bottom pan & add tons of curry leaves. Fry it for few seconds. 
• Add the cooked beef. Give it a good stir. Cook on low flame till the beef becomes black in colour. 
• If the beef appears to dry in between, add a little oil & continue cooking. It will take around 10-15 mins. Dont forget to give a stir in between. 
• That’s all …the Kallu shappu beef fry is ready!

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Parsleyed Corn on the Cob | American Traditional Recipe

Parsleyed Corn on the Cob | American Traditional Recipe

INGREDIENTS:

• Corn - 6 shucked and halved
• Butter - 4 tablespoons , melted
•  fresh flat-leaf parsley leaves - 1/4 cup , roughly chopped
• Kosher salt and black pepper

INSTRUCTIONS:

• Bring a large pot of water to a boil. Add the corn and simmer just until tender, 3 to 5 minutes. Drain and transfer to a serving dish.
• Pour the butter over the corn and sprinkle with the parsley, ½ teaspoon salt, and ¼ teaspoon pepper.

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KALLUMMEKKAYA VARUTHATHU | KERALA MUSSELS FRY

KALLUMMEKKAYA VARUTHATHU | KERALA MUSSELS FRY

Spicy Kerala style Mussels /Kallummekkaya fry.

TIME:

Prep Time: 20 minutes

Cook time: 20 minutes

INGREDIENTS:

1. Kallumekkaya /Mussels ( Shells removed and cleaned)- 500 gms
2. Garlic,paste-1.5 tsp
3. Ginger,paste-1.5 tsp
4. Kashmiri chili powder-3 to 4 tsp( or to taste)
5. Turmeric powder-1/2 tsp
6. Black pepper powder-1 tsp( or to taste)
7. Fennel powder-3/4 to 1 tsp
8. Vinegar-1 tsp
9. Curry leaves- 3 to 4 sprigs
10. Salt-to taste
11. Oil-as required

INSTRUCTIONS:

In a bowl,combine together garlic,ginger,kashmiri chili powder,turmeric powder,black pepper powder ,fennel powder,vinegar and salt .Marinate the mussels /kallummekkaya with this masala  for about 15-20  minutes. 

Heat oil in a pan,add curry leaves and the marinated mussels.Mix well cover and cook  for about 15 minutes ,stirring once or twice in between.Uncover and cook until it turns brown and crisp on all the sides.

Serve with rice.

NOTES:

• Adjust the quantity of chili powder and pepper powder according to your taste.
• As we wanted it to be a bit spicy ,I used about 5 tsp kashmiri chili powder and 1.5 tsp pepper powder.

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PUTTU - Kerala Breakfast Food

PUTTU RECIPE - South Indian Food Recipe

TIME:

Prep time: 20 min
Cook time: 15 min

INGREDIENTS:

Rice Flour – 2 cups
Grated Coconut – 1 cup
Ghee - 1/2 tbsp, melted
Water – as required (approx 2/3 cup)
Salt – to taste.

INSTRUCTIONS:

• In a large bowl, place the puttu powder. Add salt to taste to 2/3 cup of water and slowly add about 2 tbsps at a time to the puttu powder and mix it. Do not add all the water at once. It should be a bread crumb consistency and not form a dough. Add melted ghee and mix. Normally 1/2 cup to 2/3 rd cup of water is sufficient to wet 2 cups of puttu powder.
• The right consistency of puttu powder is achieved when you take the prepared flour in your fist and close it to form shape. Leave aside this prepared rice mixture for an hour or two at room temperature. When the mixture sits, water is absorbed. After sitting time of 1 or 2 hours, if you find that the mixture is slightly dry, add a little more water and mix.
• Add 2 cups water to the bottom vessel of the puttu maker and allow to simmer till hot. Wet the puttu mould and lightly grease it. Place the round perforated disc with holes inside the puttu mould such that it fits well at the bottom of the mould. Place 2 tbsps of grated coconut at the bottom of the puttu mould. Carefully and slowly pour about 6 tbsps of the puttu powder from a height followed by another layer of 2 tbsps of grated coconut. Again layer with 6 tbsps of puttu powder and finish off with 2 tbps of grated coconut on the top. Place the lid over the puttu mould annd place the mould over the water vessel.
• Steam on high medium flame for 5-6 mts and 4 mts on low flame. Turn off heat and wait for 2 to 3 mts before removing the puttu from the mould with the help of a wooden ladle or skewer. Hold the puttu mould parallel to the serving plate and with the help of a long ladle gently push the bottom disc such that the puttu slides onto the plate. Serve warm with Kadala curry or banana and pappadam.

NOTES:

• A tsp of cumin seeds can also be added to the puttu mix.
• Addition of ghee yields soft puttu.
• Once the puttu mixture is prepared, leave it aside for a minimum of half an hour to 2 hours.
• Once the puttu is steamed, remove the mould and leave it aside for 3 minutes and then gently push the finished puttu onto a plate.
• Store bought puttu podi/powder can be used right away.
• If using store bought rice flour, you need to roast it on low flame for 5-7 minutess before using it to prepare Puttu.

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PAZHAM PORI | ETHAKKA APPAM | RIPE PLANTAIN FRITTERS

INGREDIENTS:

1. Etahakka /Nendrapazham ( ripe plantains)- 2 nos
2. All purpose flour-1/2 cup
3. Rice flour-1 to 11/2 tbsp (optional)
4. Turmeric powder-1/4 tsp
5. Cumin seeds- 1 pinch (optional)
6. Salt-one pinch
7. Water -As required
8. Coconut oil- for deep frying

INSTRUCTIONS:

• Peel plantains and cut it  vertically into two.Cut each slice again into two .Keep aside.
• Combine all purpose flour,rice flour,turmeric powder,cumin seeds,salt and water in a mixing bowl to form a thick batter.
• Heat oil in a frying pan.Dip the sliced banana in the batter and deep fry until golden brown.Drain onto a kitchen towel and serve with tea/coffee.

NOTE:

• You can also use rice flour instead of all purpose flour ,if you like it to be really crispy on the outside.

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APPAM / PAALAPPAM

APPAM / PAALAPPAM (അപ്പം) | Kerala's Tasty Snack 

TIME:

• Prep time: 20 min
• Cook time: 45 min

INGREDIENTS:

• Raw rice - 1 1/2 cups (any rice like sona masuri) soak in water for 4-5 hours
• Grated coconut - 3/4 cup
• Cooked rice - 2 tbsps (optional)
• Salt - 1 tsp
• Sugar - 2 tsps
• Baking soda - 1/4 tsp

INSTRUCTIONS:

• Drain the rice and grind it along with grated coconut and cooked rice in a mixer grinder. Add water little by little while grinding. You can add upto 3/4 cup of water. The ground batter need not be too smooth. When you run the batter between your fingers, it can feel a little coarse but not too coarse. Even if the batter is super smooth, its fine.
• In a stainless steel vessel, add 1/4 cup of the ground batter and 3/4 cup of water. Place it over very low flame and go on stirring constantly. It will begin to thicken, continue stirring vigourosly till it appears like a transparent thick mixture. Turn off heat and bring to room temperature.
• Add the cooled cooked batter to the remaining ground appam batter and mix well such that there are no lumps. Add 1/4 to 1/2 cup water, if necessary. This batter should not be too runny like rava dosa batter not thick like a masala dosa batter. It should be a slightly thick pouring consistency.
• Place lid and ferment this batter overnight. It will almost double in size on fermentation.
• At the time of preparation, add salt, sugar and baking soda. Mix well but do not over beat the batter.
• Heat the non-stick appam pan on medium flame for 2 mts. There is no need to add oil while preparing appams. Add 2 to 3 drops and use a tissue to grease the pan all over. Lower flame, pour a ladle full of batter or a little more than 1/4 cup of batter in the center of the pan.
• Lift the pan (off the flame of the stove) and twirl the batter in a clock wise direction so that the batter spreads out in a circular shape. Do not twirl more than twice. There will be more batter in the center than the sides, which is fine. Place back the pan on stove, cover with lid and cook on low flame. Check after two mts and if it is done, remove from pan, otherwise continue to cook with lid for a little while longer. It should cook within 2 1/2 mts to 3 mts.
• The edges will be crisp and will slowly leave the sides of the pan. Use a flat spatula to lift the appam off the pan and place on serving plate. You can cook for a while longer for browner edges but I prefer pure white appams.
• Prepare appams with the rest of the batter. There is no need to add oil for preparing appams in a non stick pan.
• Serve warm appams with vegetable or chicken stew, egg roast or sweetened coconut milk.

NOTES:

• Left over fermented batter can be refrigerated upto 2 days and not beyond that as it has coconut.
• If using toddy, add 1 cup toddy instead of water.
• If using active dry yeast instead of cooked appam batter, add 1 tsp yeast to 1/4 cup of luke warm water and 2 tsps sugar. Leave aside for 15 mts and the yeast will dissolve, froth and double in size. Add this to the ground appam batter and mix well. Place lid and let it ferment overnight in a warm place. Next add morning, add salt to the fermented batter, mix and prepare appams.
• There is no need to flip the appam to cook the other side.
• Left over batter that has been refrigerated and used on the second day can be sligthly diluted with very little water.

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POROTTA | South Indian Porotta

POROTTA | South Indian Porotta (Paratha)

TIME :

• Prep time: 60 min
• Cook time: 30 min

INGREDIENTS:

• Maida - 4 cups (plain flour or all purpose flour)
• Salt - 1 tsp
• Sugar - 1 tsp
• Oil - 1/3 cup to 1/2 cup, approx
• Water - as required

INSTRUCTIONS:

• In a bowl, add maida, salt and sugar and mix well. Slowly add water and make a soft dough. Add a tbsp of oil and mix into the dough. Cover the dough with a lid and allow to rest for at least 2 to 3 hours.
• Grease your work surface and your hands with oil and pinch dough to make smooth round tennis sized balls. Place the balls on the greased work surface and grease the balls with oil.
• Take each ball and roll it like a thick roti (approx 4"-5") in diameter using a rolling pin and place the rolled out rotis on the greased work surface. Place them each next to each other. Grease the thick rotis well. Allow to rest for 10 mts.
• Take a rolled out thick roti and spread it out thin using a rolling pin or using your palms and fingers to stretch out into a thin sheet. The key is to spread it out super thin and as large as you can. Keep smearing oil as your spread the sheet. The shape is really not important. Even if there are a couple of tears, it is completely fine.
• Now using the fingers, slowly lift up one end of the sheet and make pleats moving towards the other end.
• Once its pleated hold one end of the long strip and roll it towards the other end to create a rosette and tuck the end under the rosette. Prepare with the rest of other thick rotis and keep the rosettes greased at all times. Allow to rest for 10 mts.
• On the greased work surface, place each rosette and roll into a thick parotta, smearing oil as your roll out. Ensure the parottas are well greased.
• Heat a tawa on high flame. Once the tawa heats up, place the thick parotta on the tawa and cook on both sides till golden brown on medium high flame. Drizzle oil as your roast them on the hot tawa.
• Prepare parottas with rest of the rosettes in a similar fashion. Now take each parotta, place on the work surface and using both your hands, crush them together similar to clapping action. This helps to open up the layers of the parotta.
• Repeat this action with all the roasted parottas. Serve parotta with vegetable salna or chicken salna.

NOTES:

• At every stage, the shaped out dough - tennis sized balls/rolled out thick rotis/thin sheets/rosettes/rolled out parottas should be well greased at all times.
• Allow to rest for at least 10 mts at each stage of the parotta making process.
• Crushing the hot off the stove roasted parotta is essential step that is not to be missed.

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ELA ADA | STEAMED RICE FLOUR PARCEL | ഇല അട

ELA  ADA ( ഇല അട ) | STEAMED RICE FLOUR PARCEL

INGREDIENTS:

1. Rice flour- 1 cup
2. Boiling water- as required
3. Salt- 1 pinch
4. Banana leaves/Parchment paper- cut into rectangles 

For filling

1. Grated jaggery-1/4 to 1/2 cup
2. Water-2 tbsp 
3. Grated coconut-3/4 cup
4. Cumin powder-1 pinch (optional)
5. Cardamom powder-1 pinch

INSTRUCTIONS :

• Melt jaggery with 2 tbsp water over medium low heat.Switch off the stove and add grated coconut,cumin  powder and cardamom powder .Mix well and keep aside.
• In a large mixing bowl ,add rice flour and salt.Pour boiling water and mix well using a wooden spatula.Allow this to cool slightly and knead well to form a soft dough.
• Take a lemon sized portion of the prepared dough and place it onto a piece of  banana leaf and flatten it using your finger tips to form a thin and even layer of dough on it.(If the dough is sticking to your fingers ,dip your finger tips in water once in between)  
• Place a tablespoon of the prepared filling onto one half of the prepared layer and fold over the other half and press the sides gently to seal the edges.Repeat the process with the rest of the dough.
• Place this in a steamer and steam for about 10 to 12 minutes.
• Allow it to cool slightly before serving.

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