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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Kerala Fish Fry | Meen Varuthathu

Kerala Fish Fry | Meen Varuthathu | മീന്‍ വറുത്തത് 

INGREDIENTS :

1. King fish steaks – 4-5 of medium size
2. Ginger & garlic paste – 1- 1 1/2 tsp each
3.   Kashmiri chilly powder – 1 – 1 1/2 tsp
4.  Turmeric powder – 1/4 tsp
5.  Whole pepper – 1/4- 1/2 tsp
6.  Lime juice – 1-2 tsp
7. Salt
8. Coconut oil

INSTRUCTIONS:

• Apply little salt and lime juice on the fish pieces and wash it with water. 
• Drain the water. 
• Grind together number 2,3,4,5,6,7  ingredients into a fine paste adding a little water. 
• Make gashes in the fish pieces and marinate the pieces with the ground paste. 
• Keep the marinated fish for half an hour. 
• Heat oil in a pan and shallow fry the fish pieces.
• Serve with onion rings and a slice of lime.

NOTES : 

• Please adjust the quantity of spices to suit your taste. 
• The ground paste should not be watery (1/2 – 1 tsp of water is enough while grinding the masala). 
• Also you can add some fresh curry leaves while frying the fish pieces. 
• You can use the same masala for any kind of fish.

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Ari Unda | Kerala Rice Ladoo | Rice Balls

Ari Unda | Kerala Rice Ladoo | Kerala Traditional Snack

This traditional snack from Kerala is easy to prepare, light on the stomach and nutritious as well - that’s three great reasons to try out this yummy snack right away.  

Ingredients :

Boiled rice - 250 gm Jaggery (powdered) - 8 measures/ach Coconut (grated) - ½ of a coconut Preparation : Fry the rice grains well and powder it as is done for Puttu.   Add the powdered jaggery and grated coconut to the rice powder and coarsely grind it together for just a few seconds in the mixer-grinder. Make lemon-sized balls with this mixture. Your yummy snack is ready. TRY THIS RECIPE AND SHARE YOUR COMMENTS..

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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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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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Paal Payasam | Rice Kheer

Paal Payasam Recipe | Rice Kheer Pecipe | പാല്‍ പായസം 

Preparation time: 5 minutes 
Cooking time: 1 hour 
Serves 4-6
Recipe source: amma (payasam in picture made by bedhamma, her sis)

INGREDIENTS  :

• Milk - 500 ml (2 cups) 
• Sugar - 1/2 cup (adjust to taste) 
• Raw rice/ Unakkalari - 1/4 cup

INSTRUCTIONS : 

• Add 2 cups water to the milk and bring to boil in a heavy-bottomed pan. Once the milk boils, add the sugar and simmer until it reduces to half. 

• Add the washed rice and continue to cook on very low flame, stirring frequently until the milk thickens further and the rice is cooked soft. 

•  Remove and serve warm / chilled. 

NOTES :

• For a quick paal payasam (rice kheer), just add all ingredients (don't add water) to a pressure cooker and cook for 2-3 whistles. When the pressure leaves, open the lid, add 2-4 tbsp of condensed milk and bring to boil before removing from fire and serving. Adjust sugar accordingly since the condensed milk will make it too sweet if you use the same amount of sugar used otherwise
• Adding anything else to the payasam like cardamom pods or cashew nuts will distract you from the actual flavour that's meant to be pure milk so keep it simple folks

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Semiya Payasam | Vermicelli Kheer

Semiya Payasam | Vermicelli Kheer | സേമിയ പായസം 

INGREDIENTS :

1. Cashew nuts/almonds and raisins- 2 tbsp each ( or as required)
2. Vermicelli/semiya - 1 cup ,heaped
3. Milk-8 to 9 cups( about 2 ltr)
4. Sweetened condensed milk- 1 Tin( 400 gm)
5. Sugar- 3 to 4 tbsp( or according to taste)
6. Cardamom powder,freshly ground- 1/2  tsp
7. Ghee- 1 to 2 tbsp

INSTRUCTIONS :

Heat ghee in a heavy bottomed pan,add cashew nuts/almonds and when it turns golden ,add raisins and fry till it turns plump.Drain on to a kitchen towel.Keep aside.

Add vermicelli to the same pan and fry,stirring continuously  until it turns golden brown over medium flame .Keep aside.

Heat milk in a heavy bottomed pan over  medium flame.Bring it a boil , add the fried vermicelli and mix well.Cook over low heat ,stirring well in between until vermicelli turns soft and is done.

Now add condensed milk and sugar to taste.Mix well and cook until it turns slightly thick.

Switch off the stove,add cardamom powder and mix well.Garnish with fried cashew nuts and raisins.If it turns really thick add more milk to adjust the consistency.

NOTES 

• Adjust the quantity of sugar according to your taste.
• Semiya payasam tends to get thick when it cools down,to adjust the consistency add more milk and heat for few minutes.

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KULUKKI SARBATH | SPICED SHAKEN LIMEADE WITH BASIL SEEDS AND PINEAPPLE | HEALTHY SUMMER DRINK

KULUKKI SARBATH | SPICED SHAKEN LIMEADE WITH BASIL SEEDS AND PINEAPPLE | HEALTHY SUMMER DRINK

Spiced -shaken limeade with basil seeds and pineapple.Perfect for a hot summer day.

INGREDIENTS:

1. Basil seeds/Sabja seeds /Kasha Kasha- 2 tsp
2. Lime juice - from 2 limes
3. Ginger ,finely chopped- 1 tsp
4. Green chilies ,sliced- 1/4 tsp
5. Pineapple,finely chopped- 2 tbsp( optional)
6. Cold water- 2 cups ( and more for soaking basil seeds)
7. Sugar / Honey / Sugar syrup- to taste
8. Ice cubes- as required

INSTRUCTIONS:

Soak basil seeds in water for about 10 minutes.Drain and keep aside.

In a shaker /glass jar add soaked basil seeds,lime juice,ginger,green chilies,pineapple,water and sugar/honey/sugar syrup to taste .Shake well for about 15 to 20 seconds.Add ice cubes and serve immediately.

NOTES 

• Adjust the quantity of green chilies according to your taste.

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KADACHAKKA THEEYAL

KADACHAKKA THEEYAL RECIPE

Ingredients :

1. Kadachakka /Breadfruit diced-1 1/2 cup
2. Potato diced- 1 small
3. Shallots sliced vertically-10 to 12 nos
4. Turmeric powder- 1/2 tsp
5. Tomato-1 big
6. Curry leaves- 1 sprig
7. Garam masala- 1/2 tsp(optional)
8. Mustard seeds
9. Salt to taste
10. oil
11. Water

To roast and grind :

1. Coconut grated- 1 cup
2. Red chilies- 5 nos
3. Garlic- 2 cloves
4. Coriander seeds-1 tbsp
5. Shallots-4 nos
6. fenugreek seeds-1/4 tsp
7. fennel seeds- 1/4 tsp
8. Cumin seeds-1/4 tsp
9. Cloves- 2 nos
10. Cinnamon stick - 1 1/2 " piece
11. Chili powder-1/2 to 1 tsp
12. oil- 1 tsp(optional)

Instructions :

• Heat oil in a pan and add mustard seeds and let it splutter.
• Add curry leaves and shallots and potato.Saute for a minute.
• Add kadachakka/breadfruit , tomato , turmeric powder,salt and water.Cook till tender.
• Meanwhile,heat 1 tsp oil in a pan and roast ingredients 1 to 9 (of  ingredients to roast and grind),stirring continuously.
• Roast till coconut turns golden brown.Now add chili powder and roast for a minute.Switch off the stove.
• Allow it to cool  and grind this to form a smooth paste without adding water.
• Add the coconut paste to cooked kadachakka/breadfruit and adjust salt to taste.Add garam masala(optional).Cook till the gravy thickens. 

Serve with rice

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Kerala Vegetable Biriyani

KERALA STYLE VEGETABLE BIRIYANI

 INGREDIENTS: 

1. Basmati rice- 1.5 cups( see notes)
2. Cardamom-3 nos
3. Cinnamon stick,1.5" piece-2 nos
4. Bay leaf-1 no
5. Cloves- 5 to 6 nos
6. Ginger,chopped- 1 tsp
7. Garlic,chopped-1 tsp
8. Green chilies,cut vertically-2 or 3 nos( or to taste)
9. Onion,sliced- 1 medium( 3/4 cup)
10. Turmeric powder-1/4 tsp
11. Kashmiri chili powder- 1/2 to 1 tsp( according to taste)
12. Garam masala-1/2 tsp
13. Tomato,chopped- 1 medium( 1/2 cup)
14. Thick coconut milk-1/2 cup
15. Cooked vegetables( beans,carrot,green peas,cauliflower)-1.5 to 2 cups
16. Coriander leaves-to garnish
17. Oil-as required
18. Ghee-as required
19. Salt-to taste

TO GARNISH: 

1. Onion,finely sliced- 1 small
2. Cashew nuts-10 to 12 nos
3. Raisins-1 tbsp
4. Oil/Ghee-as required
5. Coriander leaves,chopped-as required
6. Garam masala-1/8 tsp

INSTRUCTIONS: 

Heat oil/Ghee in a pan ,add rice and saute for 3 to 4 minutes,pour sufficient amount of water(approximately  3 cups) and add salt to taste.Cook until rice is 3/4th done.Keep aside.

Heat oil/ghee in a pan and fry sliced onion, cashew nuts and raisins (for garnishing)separately until it turns brown and keep aside.

Now heat oil in a pan ,add the whole spices(cardamon,cinnamon,cloves and bay leaves.) and saute till fragrant.

Add ginger ,garlic,green chili and onion , saute till onion turn almost brown.

Reduce heat to low,add turmeric powder,chili powder and garam masala,saute till raw smell leaves.

Add tomato and saute till it is completely cooked ,and masala starts to leave the sides of the pan.

Pour in the coconut milk and add salt to taste.Add the cooked vegetables and cook for 3 to 5 minutes on low flame or until the gravy turns thick.Switch off the stove ,add coriander leaves and mix well.

In a heavy bottomed pan arrange the vegetable masala and cooked rice in layers.Sprinkle chopped coriander leaves , garam masala( 1/8 tsp)  and few drops of ghee(adding ghee is optional) on each layer of rice.Garnish with fried onions,cashew nuts and raisins.Cover the vessel with aluminium foil.

Preheat oven to 200 deg C.Bake this  for about 10 to 12 minutes.(For stove top method,heat a tava/dosa pan and place the biriyani vessel on top of the tava,reduce flame to low and cook for about 20 minutes.)

Serve with onion salad.

NOTES:

• If you like more masala for the biriyani ,use 1 and 1/4 cup rice ( like in the pic) or use 1.5 cups rice for a milder version.(I usually get about 3.5 cups cooked rice from 1 cup basmati rice.)

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Egg Roast | Mutta Roast

EGG ROAST | MUTTA ROAST RECIPE

 Ingredients

1. Hard boiled eggs- 2 nos
2. Onion sliced finely- 1 big
3. Ginger chopped- 1 tsp
4. Garlic chopped- 1 tsp
5. Kashmiri Chili powder- 1-11/2 tsp
6. Coriander powder- 1 1/2 tsp
7. Turmeric powder- 1/4 tsp
8. Meat masala/Egg masala- 1tsp ( or use 1/2 tspgaram masala)
9. Tomato chopped finely- 1 small
10. Curry leaves- 1 sprig
11. Mustard seeds
12. Water
13. Oil
14. Salt to taste

Instructions

• Remove the shells of the hard boiled eggs  and cut each egg into half if desired
• Heat oil in a pan ,add mustard seeds and let it splutter.
• Add curry leaves,ginger and garlic and sliced onion ,saute till onion turns golden brown.
• Add tomatoes and salt to taste.
• Add chili powder,coriander powder,turmeric powder and meat masala and saute till tomato is completely cooked.
• Add 3 to 4 tbsp of water.
• Add the sliced egg ,and cover the egg pieces with the gravy carefully.
• Cover and cook for a minutes on low flame.
• Add Chopped coriander and serve.

This curry goes well with appam, idiappam or chapathi.

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KARIMEEN CURRY

Kerala Karimeen Curry Recipe

 Ingredients 

1. Karimeen/pearl spot - 2 nos
2. Fenugreek seeds-1/4 tsp
3. Curry leaves- 1 sprig or more
4. Ginger-chopped- 1" piece
5. Garlic-chopped- 2 large cloves
6. Green chilies-sliced-2 nos( or to taste)
7. Shallots sliced- 10 nos
8. Onion -sliced- 2 medium sized
9. Kashmiri chili powder-2 to 3 tsp(or to taste)
10. Coriander powder- 1 tbsp
11. Turmeric powder-1/2 tsp
12. Black pepper powder-1/2 tsp
13. Water-1/8 cup + more as required
14. Tomato- sliced- 1 large
15. Kokum/fish tamarind/kudampuli-2 small pieces
16. Thin coconut milk-1 cups
17. Thick coconut milk-1/2 cup
18. Salt to taste

For marination

1. Kashmiri chili powder- 1 tsp
2. Black pepper powder-1/2 tsp
3. Coriander powder- 1 tsp
4. Turmeric powder-1/4 tsp
5. Water -as required
6. Salt to taste

Instructions

• Marinate fish with the ingredients listed under 'for marination'.Keep aside for about 10 to 15 minutes.
• Heat oil in a pan and shallow fry the fish until 3/4 th done,turning once in between.Transfer it onto a kitchen towel.
• In the same pan ( add more oil if required) add fenugreek seeds,saute for a few seconds.Add curry leaves,ginger and garlic ,saute till raw smell leaves.
• Now add green chilies ,shallots and onion,Saute till onion turns golden brown.
• Next add kashmiri chili powder,coriander powder,turmeric powder,black pepper powder and 1/8 cup water.Cook for about 2 minutes ,stirring well in between.
• Add tomato and cook until it turns mushy.( you can transfer this masala to clay pot/manchatti or continue cooking in the same pan)
• Next add thin coconut milk,about 1/4 cup water ,salt and kokum pieces.Bring it to a boil and add the fish pieces.
• Cook for for about 4 to 5 minutes.Add thick coconut milk,gently swirl the pan and bring it to just under a boil. Add more curry leaves ,if desired.

Serve with rice.

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