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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Chambakka Achaar Recipe | Pickled Water Rose Apple

Chambakka Achaar Recipe | Pickled Water Rose Apple

INGREDIENTS : 

1. Chambakka - 250gm
2. Chilly powder - 3 tbsp
3. Asafoetida / Hing / Perungaayam - 1/4 tsp   
4. Fenugreek seeds / menthayam / uluba - 1/4 tsp
5. Turmeric powder - 1/4 tsp
6. Oil - 4 tbsp
7. Mustard seeds / kaduku - 1/4 tsp
8. A few curry leaves
9. Salt to taste

INSTRUCTIONS : 

• Wash the rose apples thoroughly. Cut into halves, de-seed and set aside.
• Heat oil in a pan and add mustard seeds. Once the seeds pop, add the fenugreek seeds and fry lightly until fragrant and the colour starts to change. (Make sure you don't over do this otherwise the pickle will turn too bitter. )
• Add the rose apples next with some salt. Saute lightly until the colour starts to lighten and its cooked more than half way through (about 7-10 mins).
• To this, add the chilly powder, hing, turmeric powder and the curry leaves and mix well, frying lightly for another 5 mins or so on low heat.
• Store in a clean, dry jar and use after 2 days for best results.

NOTES : 

• This pickle doesn't keep for too long so refrigerate within 4 days and use within 2 weeks.

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Kerala Olan - Onam Sadya Recipe

Kerala Olan (ഓലന്‍) - Onam Sadya Recipe

INGREDIENTS : 

1. Black-eyed beans (vanpayar) – ½ cup
2. Ash gourd (kumbalanga) – 2.5-3 cups, cut into cubes
3. Green chilli – 3-4, slit lengthwise
4. Water – 3.5 cups
5. Thick coconut milk – ¾ -1 cup
6. Salt
7. Curry leaves
8. Coconut oil

INSTRUCTIONS : 

• Pressure cook the beans (vanpayar) with 1.5 cups water (refer notes). Strain the stock and keep aside the cooked beans. The beans should not be over cooked and it should retain its shape.
• Cook together ash gourd, green chilli, salt and 2 cups water, till ash gourd becomes tender. Again, ash gourd also should not be overcooked and it should retain its shape.
• Add the cooked beans to the ash gourd and mix well. Add coconut milk and curry leaves. Cook on low flame for 5-7 mins. Remove from the fire and drizzle some coconut oil.
• The curry has a thick consistency.

NOTES : 

• I didnt soak the beans before cooking.
• I pressure cooked it directly. 
• After the first whistle reduced the flame to low-medium and cooked for 6-7 whistles. 
• Kept closed till pressure drops. 
• I didnt add the stock of cooked beans to the curry.
•  However in some recipes, they add it to the curry and it gives a reddish tint to Olan. 
• The curry tends to thicken as it rests. 

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INDIAN STYLE CHICKEN TIKKA

INDIAN STYLE CHICKEN TIKKA

TIME : 

Prep Time: 2 to 3 hours
Cook time: 25 to 30 minutes
Serves: 2 to 3

INGREDIENTS : 

1. Chicken,cut into small pieces- 400 gms
2. Oil / melted butter- as required

FOR MARINATION : 

1. Yogurt- 1.5 tbsp
2. Ginger paste- 1 tbsp
3. Garlic paste- 1 tbsp
4. Kashmiri chili powder-1/2 to 3/4 tbsp (according to taste)
5. Garam masala- 1/2 tsp
6. Tandoori masala-3/4 tsp( or use homemade Tandoori masala)
7. Lime juice- 2 tsp
8. Mustard oil/vegetable oil- 2 tbsp( see notes)
9. Butter- 2 to 3 tsp
10. Salt- to taste

INSTRUCTIONS : 

In a bowl,combine together all the ingredients listed under 'For marination'.

Rub this onto the chicken pieces,until it is coated well.

Cover and refrigerate for about 2 to 3 hours.Thread the chicken pieces on bamboo skewers.

Preheat oven to 250 deg C.Place the skewers on a greased tray and bake for about 12 to 15 minutes.Baste them with  the pan juices and turn the pieces over.Drizzle melted butter,if desired.Bake for another 5 to 10 minutes,turning once or twice between.Broil for 3 to 4 minutes for charred look. ( Make sure you do not over cook the chicken,it should be soft , tender and juicy from inside.)

Serve with pudhina/mint chutney, rice / roti.

NOTES : 

• STOVE TOP Method:Drizzle oil on a skillet /grill pan.Place the skewered chicken on the pan and cook for about 8 to 10 minutes, over medium heat.Drizzle more oil/butter and turn them over a couple of times,until cooked through ( about 5 to 10 minutes)and slightly charred on the sides.
• Mustard oil has a distinctive pungent taste and a strong flavor.If you do not want to use mustard oil,just use any neutral cooking oil.

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Chammanthipodi | Chutney Powder

KERALA SPECIAL CHAMMANDIPODI |ചമ്മന്തിപ്പൊടി 

INGREDIENTS : 

1. Coconut - 1/2
2. Black gram - 1 pinch
3. Tamarind - 1/4
4. Asafotida powder - 1/4 teaspoon
5. Small onion - 3 or 4
6. Curry leaf - 3 or 4 leaves
7. Salt - 1 teaspoon
8. Chillypowder - 1 teaspoon

INSTRUCTIONS : 

• First pour coconut oil in the pan.
• Then put some black gram,tamarind,small onion,asafotida powder,coconut,chilly powder,salt and mix it well.
• It should be in red colour.
• Then put in mixy .

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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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MORU KACHIYATHU -NADAN STYLE | CURD CURRY

MORU KACHIYATHU -NADAN STYLE | മോര് കാച്ചിയത് 

INGREDIENTS : 

1. Curd - 2cup
2. Onion - 1 medium size
3. Ginger - 1 thumb size 
4. Garlic - 4-5 pods
5. Mustard seeds - 1 tsp
6. Fenugreek - 1/2 tsp
7. Curry leaves 
8. Water - 2cups
9. Red chilly - 2 (whole)
10. Turmeric powder - 1/2 tsp
11. Chilly powder - 1tsp
12. Cummin powder - 1tsp
13. Salt
14. Oil

INSTRUCTIONS : 

• Mix the curd with water in a vessel and add curry leaves and salt. 
• Keep the vessel in a sim flame. 
• Stir well to one side using a wooden spatula until steam coming on the top, then remove the vessel from the flame. 
• Heat the oil in a pan with medium flame. 
• Add mustard seeds along with fenugreek. 
• Once both seeds splitted add chopped onion along with chopped ginger,garlic and red chilly (whole). 
• Fry the mixture until the onion turned in to light brown. 
• Then add turmeric powder, chilly powder and cummin powder and allow to heat for 1 minute.
• Then add the mixture in to the vessel containing moru and mix well in to one direction with the wooden spatula. 
• Can add salt if needed and curry leaves on the top. 
• Nadan moru kachiyathu ready.

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VARUTHARACHA MUTTON CURRY

VARUTHARACHA MUTTON CURRY

INGREDIENTS : 

1. Mutton-500 gms 
2. Turmeric powder-1/2 tsp 
3. Bay leaf- 1 no 
4. Cardamom pods- 2 nos 
5. Cloves- 2 nos 
6. Cinnamon-2" piece 
7. Ginger ( chopped finely)- 1" piece 
8. Garlic (chopped finely)- 5 to 6 cloves 
9. Onion ( sliced )- 2 medium 
10. Shallots ( sliced)- 1 cup 
11. Green Chilies (cut vertically)- 2 to 4 ( see note) 
12. Curry leaves- 1 sprig 
13. Coriander powder- 1 tbsp 
14. Red chili powder-1/2 to 1 tsp( see note) 
15. Garam Masala powder-1/2 tsp 
16. Fennel powder-1/2 tsp 
17. Tomato ( sliced)- 1 small 
18. Oil 
19. Water 
20. Salt to taste 

To dry roast and grind :

1. Grated coconut-1/2 cup 
2. Black pepper corns-1 tsp 

For tempering : 

1. Mustard seeds-1/2 tsp 
2. Coconut ( sliced)-3 tbsp 
3. Curryleaves- 1 sprig 

INSTRUCTIONS : 

• Place the mutton pieces in a pressure cooker along with 1/2 tsp turmeric powder,salt to taste and 1/4 cup water.Cook until mutton is just done.Separate the mutton pieces from the stock and keep aside. 
• Meanwhile add grated coconut in a pan and dry roast it until it turns brown.( Be sure not to burn it).Switch off the stove and add black peppercorns .Grind this to a smooth paste without adding water.Keep aside. 
• Heat oil in a pan add bay leaves,cardamom,cloves and cinnamon.Saute for a few seconds.Now add ginger,garlic, onion,shallots , green chilies and salt to taste.Saute for about 10 to 15 minutes on a medium flame, until it turns golden brown. 
• Reduce the flame to low and add coriander powder,red chili powder,garam masala and fennel powder along with 2 tbsp water.Saute for about 5 minutes or until oil separates. 
• Now add the cooked mutton pieces and mix well until combined.Add the coconut paste ,tomato and sufficient quantity of stock.Adjust the salt level at this point.Cover and cook over a medium flame for about 10 to 12 minutes or until gravy is thick enough. 
• Now for tempering,heat oil in a pan, add mustard seeds and let it splutter.Add shallots ,coconut slices and curry leaves .Saute until it turns golden brown.Pour this over the curry. 

NOTE : 

• I used 5 green chilies and did not use red chili powder.You can adjust the spice level according to your taste.

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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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