Kerala Style Ari Murukku | Tasty Rice Snack

Kerala Style Ari Murukku | Tasty Rice Snack 

Murukku is a traditional snack of Tamil nadu and Kerala , savory crunchy twists made from rice and urad dal flour.

INGREDIENTS : 

1. Fine rice flour - 3 cups 
2. Bengal gram Dhal (roasted, powdered and sieved) - ¼ cup 
3. White gingelly - 2 tsp
4. Cumin seeds - 1 tsp
5. Asafoetida (fried in oil and powdered) - 1 tsp
6. Salt -to taste
7. Dalda or Ghee (hot melted) - 3 tsp
8. Sodium bi carbonate - 2 pinches.

INSTRUCTIONS : 

• Mix the flours in hot ghee or dalda with your fingers. Add water to it and knead well into a soft dough.
• Add all the remaining ingredients. Fill a seva press with the dough and press down making a star like coil into boiling oil and fry the murukku crisp. 
• Repeat till all the dough is over.

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Mixed Vegetable Pickle

Mixed Vegetable Pickle | മിക്സെഡ്‌ വെജിറ്റബിള്‍ അച്ചാര്‍ 

Try out this all-new pickle recipe that sweet, sour and salty all at the same time...

INGREDIENTS :

1. Oil - 1 tbsp 
2. Mustard seeds - ½ tsp
3. Cumin seeds - ½ tsp 
4. Ginger (crushed) - 1 tsp 
5. Garlic (crushed) - 1 tsp 
6. Curry leaves - a few 
7. Pickle powder - ½ pkt 
8. Vinegar - ½ cup 
9. Raw mango pieces in brine - ½ cup 
10. Lemon pieces in brine - ½ cup 
11. Dates pieces in brine - ½ cup 
12. Sugar - 1 tbsp 
13. Salt – to taste

INSTRUCTIONS :

• Heat the oil in a  pan and splutter the mustard and cumin seeds.

• Add and sauté the ginger, garlic and curry leaves.

• Now add the pickle powder and stir well. Pour in the vinegar followed by half cup of water.

• When the liquid begins to boil, add and stir the mango, lime and date pieces.

• Finally, add the sugar and salt and bring to a boil again.

NOTES :

• Mango, lime and date pieces must have been in brine for atleast three days

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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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Chena Erissery | Yam Erissery | Kerala's Tasty Curry

Chena Erissery | Yam Erissery | ചേന എരിശ്ശേരി  

Ingredients :

Yam - 25 g Raw banana (Ethakka) – 1 Pepper powder – 1 tbsp Water – 1 ½ l Turmeric powder – 1 tbsp Salt – to taste Coconut (grated) – from one half of a coconut Cumin seeds – 1 tsp Coconut oil - 1 tbsp Mustard seeds- ¼ tsp Coconut (grated) - from one half of a coconut Ghee - 1 tbsp Cumin seeds – ½ tsp

Instructions :

Chop the yam into small pieces and place it in water. Slice the skin from the etheyka and draw four equal slits lengthwise. Now slice each piece diagonally into smaller pieces and place it in water. Dissolve the pepper powder in water and stir it well. When the powder settles, drain out the liquid.  Once again, add water and strain it through a muslin cloth. Add the yam, turmeric powder and salt to this water and boil it well.  When the yam is three fourths cooked, add the chopped etheykka pieces and continue to cook it till done. Mix the grated coconut and the cumin seeds and grind it well. Add this paste to the cooked vegetables and keep it all to boil. When it boils well, remove from the flame. Heat coconut oil in a frying pan, and add the mustard seeds. When it splutters, to this add grated coconut from one half of a coconut, mashed well by hand without adding water. Keep stirring well all the time. When the coconut is well fried, add the ghee and mix well. Next remove a small amount of coconut from the centre and make a small hole. To this add the cumin seeds. When it splutters, remove from the flame and add the contents to the cooked yam mixture. Mix well and serve. Take care to keep the flame at the minimum or lowest possible,when frying the coconut, to prevent it from burning.

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FISH MOLLY | FISH MOLEE | TASTY FISH RECIPE

FISH MOLLY / FISH MOLEE (ഫിഷ്‌ മോളി)| Fish cooked in mildly spiced coconut milk gravy

TIME:

Prep Time: 20 minutes
Cook time: 30 minutes
Serves: 3 to 4 people

INGREDIENTS:

1. Fish,medium sized pieces- 500 gms
2. Cardamom-3 nos
3. Cloves- 3 nos
4. Cinnamon- 1" piece
5. Bay leaf- 1 no
6. Onion,sliced-2 medium ( 1.5 cups)
7. Ginger,finely chopped- 2 tsp
8. Garlic,finely chopped-2 tsp
9. Green chilies,cut vertically-3 to 4 nos(or to taste)
10. Curry leaves-2 sprigs
11. Turmeric powder-1/4 tsp
12. Tomato,sliced- 2 medium sized(and more for garnishing)
13. Thin coconut milk-1.5 cups
14. Thick coconut milk-1/2 cup
15. Salt-to taste
16. Coconut oil- as required

FOR MARINATION:

1. Turmeric powder-1/4 tsp
2. Black pepper powder-1 tsp
3. Lemon juice-1/2 tsp
4. Salt-to taste

INSTRUCTIONS:

In a mixing bowl combine together all the ingredients listed under 'For marination'.Rub this onto the fish pieces.Keep aside for 15 minutes.Shallow fry them until 3/4 th done,turning once in between.Drain onto a kitchen towel.

In the same pan ( add more oil ,if required)add cardamom,cloves,cinnamon and bayleaf. Saute for few seconds.

Add onion,ginger,garlic,green chilies and curry leaves.Saute until onion turns soft and translucent.

Add turmeric powder and saute for few seconds.

Now add tomato and thin coconut milk.Bring this to a boil.Add salt to taste.

Add the fried fish pieces and mix gently.Cover and cook for few minutes or until the gravy turns thick.

Now add the thick coconut milk and mix gently.Switch off the stove,add more curry leaves and sliced tomato ,if desired.

Serve with rice/ appam.

NOTES:

• You can use King fish,Pearl spot or Pomfret. 

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Pavakka Kichadi | Bitter Gourd Kichadi with Coconut

Pavakka Kichadi | Bitter Gourd Kichadi with Coconut

TIME :

Prep Time: 10 minutes
Cook time: 15 minutes

INGREDIENTS :

1. Pavakka /bitter gourd,sliced- 1 medium sized
2. Green chili,sliced-2-3
3. Grated coconut-1/2 cup
4. Cumin seeds-1/8 tsp ( optional)
5. Mustard seeds-1/4 tsp
6. Yogurt-3/4 to 1 cup
7. Water- as required
8. Salt- to taste
9. Oil- as required

For tempering:

1. Mustard seeds-1/4 tsp
2. Shallots / Chumannulli,sliced-2 to 3
3. Dry red chilies- 1 or 2
4. Curry leaves-1 sprig

INSTRUCTIONS:

Heat oil in a pan ,add pavakka/bitter-gourd and green chilies , fry until it turns golden brown and slightly crisp.Drain and keep aside.

Grind together grated coconut , cumin seeds( if using) and just enough water to form a smooth paste.Crush the mustard seeds and add it to the coconut paste.Keep aside.

In a mixing bowl,combine together fried bitter-gourd and green chilies,coconut paste and yogurt.Add salt to taste and mix well.

For tempering,heat oil in a pan,add mustard seeds and let it splutter.Add shallots,dry red chilies and curry leaves,saute until shallots turn golden brown.Add this to the curry and mix well.

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KAPPA Puzhungiyathu with Mulaku Chammanthi | Boiled Tapioca With Green chilli Dip

KAPPA PUZHUNGIYATHU WITH MULAKU CHAMMANTHI | BOILED TAPIOCA WITH GREEN CHILLI DIP

TIME:

• Prep Time: 10 minutes
• Cook time: 15 minutes

INGREDIENTS:

For kappa puzhungiyathu /boiled tapioca :

1. Tapioca/yucca- 2 large
2. Salt-to taste
3. Water-as required

For Mulaku chammanthi / green chilli dip :

1. Green chilies- 10 nos( or to taste)
2. Shallots /onion ,chopped-1/2 cup
3. Coconut oil-2 to 3 tbsp
4. Salt-to taste

INSTRUCTIONS:

To prepare kappa puzhungiyathu /boiled tapioca :

Peel the tapioca and cut it into big pieces.Wash thoroughly until water runs clear.

In a large pan ,bring water to a boil,add tapioca and salt to taste.Cook for about 15 to 20 minutes or until it is tender.Drain and serve with the chutney.

To prepare Mulaku chammanthi / green chilli chutney/dip :

Crush together green chilies and shallots using a food processor or mortar and pestle.

Transfer this to a bowl ,add coconut oil and salt to taste.Mix well until combined.Serve with boiled tapioca.

NOTES:

• Adjust the quantity of green chilies according to your taste.
• For best result, use kanthari mulaku/bird's eye chilies for the chutney/dip

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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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