authentic kerala recipes

All posts tagged authentic kerala recipes

Avoli(Pomfret) Curry (Cooked in Coconut Milk )

Posted by veeenajan on September 19, 2015
Posted in: Bachelors Recipes, seafood. Tagged: , , . Leave a comment

Ingredients

Avoli fish curry

Avoli-1/2kg

Small onion-10

Ginger-medium piece

Green chilli-3

Chilli Powder-1 tbsp

Coriander Powder-1 1/2 tbsp

Turmeric Powder-1/2 tsp

Salt-

Coconut Oil-3tbsp

Coconut milk-3-4 cup(from one coconut)

Kudam puli-2 small piece

Curry leaves -1 string

Small Onion for seasoning-4

Avon (pomfret) curry

Method

Clean the fish and cut into medium size pieces ..Wash well and keep aside

Heat a nonstick kadai or manchatty and add coconut oil

Into that add onion slices ,ginger pieces and green chilli slits..

Saute for 5 minutes in medium heat ,reduce the heat and add all the powders..

Saute till the raw smell goes

Now into that pour coconut milk ..Mix well

Add kudam puli(wash well) and salt ..

Boil for  5 to 10 minutes ..

Now add fish pieces ..

Cook in medium flame till the oil appears in the top..

In between check the salt and spices ,adjust accordingly

Finally season with roasted small onion and curry leaves ..

Close the kadai for few minutes ..

Its best to serve after 5-6 hours

The only difference from my other thrissur fish curry recipe is that here we  are using coriander powder ..

Check that recipe also by clicking the link here

note :

If u want more gravy u can add more water with coconut milk .. Like wise adjust the spice level

Avoli meen curry

Love 

🙂

Veena

Lover Letter /Elanji /Mutta kuzhalappam/Madakku San:)

Posted by veeenajan on June 25, 2015
Posted in: Bachelors Recipes, tea time snacks. Tagged: , , , , , , , . 3 Comments

Ingredients

Love Letter

Maida-2cup

Egg-1

Water-

Salt-two pinch

Oil-for greasing

Coconut grated-1

Ghee-1tsp

Sugar-4tbsp or according to ur taste

Cardamom powder-1/2tsp

Love Letter

Method

Beat egg well.. In bowl add maida and salt ..mix well…

Make well in the middle and pour egg .. Mix

Then pour water in small quantities and mix and make a smooth batter .. Dosa consistency ..

U can take a blender and whip it for few seconds to avoid any lumps ..Keep aside

Heat a nonstick pan ,add ghee ,then add grated coconut and roast in low flame for 5 minutes or until the raw smell goes ..

Then add sugar mix well .. Add cardamom power stir well..and transfer to a bowl..no need to fry the coconut for too long ,otherwise it will turn into golden colour d crisp..Keep aside

Heat a tawa preferably non stick,grease with oil or ghee ..

Then pour the batter and make thin pancakes just like dosa..Cook for few seconds..dont overcook otherwise it will loose the smooth texture

Flip to other  side and cook .. Remove from the tawa ..make similar pan cakes with rest of the batter ..

Then take one pancake ,place one spoon full of filling in the centre.. spread evenly..

Then roll into the shape of a pipe ..

So easy ,very soft ,yummy lover letter is ready to be served ..

Serve hot with tea ..

Love Letter

Love 

🙂

Veena

Vendakka (Ladiesfinger) Theeyal

Posted by veeenajan on May 28, 2015
Posted in: Bachelors Recipes. Tagged: , , , . 5 Comments

Ingredients

vendakka theeyal

vendakka theeyal

Vendakka/Bindi-10-15

Grated Coconut-1/2 of 1

Coriander seeds-2tbsp

Fenugreek seeds-10

Dry red chilli-4-5

Curry leaves-1 string

Turmeric powder-1/4tsp

Asafoetida Powder-2pinch

Small Onion-10

Salt-

Tamarind-lemon sized

Water-

Coconut Oil-

Mustard seeds-1/4tsp

Grated Jaggery or sugar- 1tsp (opt)

vendakka theeyal

Method

Soak tamarind in one glass of hot water  and keep aside..

Wash vendakka thoroughly and strain and then wipe with kitchen tissue..

Then cut vendakka in medium pieces (one medium vendetta into 3 pieces )

Heat 2-3 tbsp of oil and just shallow fry the pieces for 2 to 3 minutes in medium flame..

Then remove from the oil and keep them in a kitchen tissue..

Now to the same oil fry dry red chilli until the raw smell goes ..Remove it

Then roast coriander seeds and fenugreek seeds for 2 minutes ..

If u find oil is not enough can add more oil and then roast small onions too..

vendakka theeyal

Keep everything aside .. Now roast grated coconut until it became golden brown colour and crispy stirring in between ..otherwise coconut will burn

At this point add turmeric powder ,curry leaves, asafoetida powder and mix well and remove from the flame and allow to cool..

After cooling down in a blender add roasted coconut ,coriander seeds,fenugreek seeds,curry leaves,dry red chilli  and make a fine paste by adding enough water ..

Then take a non stick pan and heat oil and splutter mustard seeds and curry leaves ..

To this add tamarind water (strain the water ) .. Boil for two minutes ..

Then add ground paste and add enough water and mix well..Then add salt and allow to boil for 5 minutes ..

Now add fried vendakka and small onion and grated jaggery .. If u don’t like u can avoid jaggery

Check the taste .. Add salt if needed..So allow to cook for 15 minutes or until vendakka get cook well..Consistency should medium thick..After cooling it will become more thick..

So the authentic vendakka theeyal is ready to serve ..

Transfer to a serving bowl and sprinkle some curry leaves ..Serve with rice …

This recipe is for 3 to 4 people ..

vendakka theeyal

Love

🙂

Veena

Spicy Kerala Beef Chilli

Posted by veeenajan on April 19, 2015
Posted in: Bachelors Recipes, Beef, kerala recipes, kerala ruchi, starters. Tagged: , , , . 3 Comments

Ingredients

Beef-3/4 kg

Green chilli-15

Curry leaves-3 string

Garlic-12 cloves

Ginger- thin slices

Oil – for frying

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For marination

Chilli Powder-1 tbsp

Soya sauce-1tbsp

Vinegar-1tbsp

Salt-

Green chilli-4 (slits)

Chilli Paste-2tbsp

Corn flour-3 tbsp

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Method

Cut beef into thin strips .. The length of the slice should be medium ..
Soak in salt water for 15 minutes ..

Wash thoroughly using vinegar and salt ..
Then wash well and strain ..Keep aside ..

In a wide bowl add all items under marination.

Mix well..Then add beef pieces and mix well still all the masalas are well coated in each pieces..

U can increase or decrease the amount of corn flour ..

Then Close the bowl and allow to sit in the fridge for atlas 3 to 4 hours ..

I kept this marinated beef overnight in the fridge …

Take a nonstick kadai and heat oil ..

Take the beef out

Add these pieces in the oil and fry

Fry the entire beef in 3-4 batches ..

When done u can see the colour began to change into dark red to black,,

And the pieces will stick together .

So take pieces and keep in a kitchen tissue ..or strainer

Fry the rest in the same way ..
Then fry green chilli and curry leaves in the same oil and keep aside

Then heat 1 tsp of oil add ginger slices and garlic slices along with pinch of salt

Saute well until the raw smell goes ..

When done add fried beef and stir well ..Cook for 5 more minutes in medium flame ..

Then transfer in to a serving plate ..

If u want u can add onion cubes …

But I did this way and all my guest and family liked it very much ..
.

Can add more chillies for frying

Its such a simple recipe ,my husband said this beef chilli tastes similar to Thrissur Bini Tourist home Chilli Beef ..he he ..

Don’t say to anyone ;)especially to them !!!!

So dears try this and tell me how it turned out for u ..I am eagerly waiting for the result ….

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chilli beef/beef chilli

chilli beef/beef chilli

Love 

🙂

Veena

Sharkkaravaratti/Sharkkara Upperi

Posted by veeenajan on April 14, 2015
Posted in: sadya special. Tagged: , , . Leave a comment

Ingredients sharkkara varatti

Raw Plantian/Nalla mootha pacha kaya  -5

Jaggery/sharrkara -2 1/2 big block

Sugar-1/4 cup

Cardamom/elakka powder-1/4 tsp

Dry ginger /chukku podi-1/2tsp

Cumin/jeerakam podi-1/4tsp

salt-one pinch

Coconut oil-for frying

Salt –

Turmeric powder-

sharkkara varatti

Method

Peel each plantain ..

Take a basin add turmeric powder and salt..Mix well..

Place each kaya into this water ..

With a clean scrubber rub each plantain ,we do this to remove the excess things..

Then wash well ..

Cut into two equal parts vertically .. Then cut into equal small pieces (1/2 inch)

Again add these pieces in turmeric + sat water and keep aside for 15 to 20 minutes ..

Then wash well and drain

Heat oil in a kadai in medium heat ..

Add slowly these pieces into oil and deep fry them in low to medium temperature ..

We can fry in two batches ..

When u see light golden brown shade then be careful and after two three minutes remove from the oil and transfer to a kitchen towel or strainer .. It must be crisp.

Allow to cool them ..

Now heat a pan and add jaggery blocks along with one cup water till jaggery melts .

Then strain and reheat the syrup..

After 5 minutes add2 tbsp of sugar and mix..

Allow to boil and cook until it reaches one string consistency ..(add one drop of syrup in the water it won’t dissolve )

Remove from the heat and add all powders and mix well ..

Now add fried banana pieces and stir continuously so that each pieces r coated with  jaggery syrup ..

Now add all powders and mix well..

Finally add  powdered sugar  and mix well so that each pieces will be separate from each other  ..

Then allow to cool ,then only pieces will become crisp .

saharkkara varatti

Then transfer to an air tight container and store.. Enjoy !!

Love

🙂

Veena

Naranga Achar/Lemon Pickle

Posted by veeenajan on April 13, 2015
Posted in: achar, pickles, sadya special. Tagged: , , , , . Leave a comment

Ingredients

cherunaranga achar

Lemon-15 medium

Salt-

Sugar-1/4tsp

Sesame Oil-

Chilli Powder-3tbsp

Garlic-10 cloves

Asafoetida powder-1/4tsp

Fenugreek Powder-1/4tsp

Mustard seeds-1/4tsp

Dry red chilli-3

Hot water-3 cup

naranga achar

Method

Wash each lemon throughly and wipe with a clean kitchen towel ..

Then steam this lemon for 5 to 10 minute until it get little smooth ..

Don’t over steam them ,if so they will break ..

So allow to cool them and then again wipe and cut into 4 to 6 pieces (each lemon)

Keep aside .. If u have time to wait for 15 days ,then add  this lemon pieces  in a glass jar and add salt approximately 2 tbsp to it and close the jar ..

naranga achar

Daily take the jar and shake well and keep in dark place ..Repeat this process for 15 days .. Then make pickle

Or if u r in a hurry and can’t wait for 15 days then skip that step

Just add salt and sugar and mix well ..Allow to sit for one hour ..

Heat 3-4 tbsp of oil in a kadai..Then splutter mustard seeds and then roast dry red chilli slits ,then add garlic and roast n low flame till golden ..

Switch of  the flame and then add chilli powder and roast .dont burn … 🙂

Then add asafoetida powder and fenugreek powder mix well..

Again switch on and add hot water and boil well.. Amount of hot water depends .if u want a thin pickle u can increase the water ..

naranga achar

So after cooling down add lemon to this and mix well … Check the taste ..If the sourness is less u can add 1to 2 tsp of vinegar .. Adjust the salt ..Like wise some people like achar to be bit spicy ,so in this time u want to add more spice ,then roast chilli powder and add to the pickle ..

After cooling down transfer the pickle to a bharani or air tight glass container and in the top add oil (heat 1tbsp of sesame oil and allow to cool ) to prevent the fungus forming in the top …

Always use dry spoons ,water will spoil ur pickles ..

After 10 days u can use this pickle ,as long it sit the taste increases..

Once u start using the pickle plz keep it in the fridge ..

Approximately u can keep in the fridge and use for 2-3 months …

naranga achar

Sambharam/Spiced Buttermilk/Pachamoru

Posted by veeenajan on April 9, 2015
Posted in: Bachelors Recipes, sadya special. Tagged: , , , , . Leave a comment

Ingredients

sambharam

Curd-1cup

Green chilli-1

Ginger-one small piece

Salt-

Water-3 cup

Curry leaves-1 string

pachamoru

Method

Blend the curd in a blender..

Add enough water to reach the right consistency ..If u r using butter milk than curd so reduce the amount of water ..

To this add green chilli slits,crushed ginger ,curry leaves and salt ..Mix well

Taste it and add the seasonings accordingly ..

Note :In some areas ,people use small onions and lemon leaves ..

So u can use that too if u want ..

Use sour curd for better taste

So the simple but important dish in the sadya is ready ..

sambaram

Love

🙂

Veena

Vendakka/Ladies Finger Kichadi

Posted by veeenajan on April 8, 2015
Posted in: sadya special. Tagged: , , , , . Leave a comment

Ingredients

vendakka kitchadi

vendakka kitchadi

Ladies Finger/Vendakka-15

Curd-2cup

Salt-

Grated coconut-1/4 of 1

Mustard seeds-2pinch

Green chilli-1

Oil- for frying

For Seasoning

Dry red chilli-1

Curry leaves-1 string

Mustard seeds-1/4tsp

vendakka kitchadi

vendakka kitchadi

Method

Thoroughly wash each ladies finger and wipe with a kitchen tissue

Cut into thin medium thin slices and sprinkle very small amount of salt ..Keep aside for 10 minute ..

Then heat oil and fry this ladysfinger along with one chilli(slits) till it become crisp .. (but take care not to burn )

Remove from the oil and keep in a kitchen towel to remove the excess oil..

Make fine paste of coconut and mustard seeds along with half cup or enough curd to grind ..

In a wide bowl take rest of the curd and beat well with a spoon or fork..

Into that add this fine paste and mix well .Add salt and combine well..

Heat oil and splutter mustard seeds followed by red chilli slits and curry leaves ..

Add this seasoning and mix ..Check the taste ,Add salt if needed..

Finally add fried ladies finger just before serving ,so that crispness will be there ..

Note : If u find the curd to be too sour u can add small amount of sugar to it ..

vendakka kitchadi

vendakka kitchadi

So the very yummy vendetta kitchadi is ready 🙂

Love 

🙂

Veena

curry leaves-

Sadya Style Parippu Curry/Kerala Sadya Dal curry

Posted by veeenajan on April 7, 2015
Posted in: Bachelors Recipes, sadya special, thrissur thani nadan veg recipes. Tagged: , , , , . 4 Comments

Ingredients

sadya parippu curry

sadya parippu curry

cherupayar Parippu/Split Moong Daal-1 cup

Grated coconut- bit less than 1/2 of 1

Cumin seeds-1/4tsp

Garlic-1clove(opt)

Curry leaves-1 string

Green chilli-1

Turmeric powder-2pinch

Chilli powder-2 pinch

Coconut Oil-1tbsp

Water-

Salt-

kerala sadya parippu

kerala sadya parippu

Method

Heat a kadai and add split moon dal and fry till raw smell goes..

Then remove from the heat and wash well ..

In a cooker add this dal along with chilli powder,salt ,turmeric powder and 2 cup of water  ..

Cook for 2 whistle .. Open the cooker mash well with back of a ladle ..

Keep aside ..

Make a fine paste of grated coconut ,cumin seeds ,garlic and green chilli..

Add this fine paste to the cooked dal and allow to boil ..

Finally sprinkle some coconut oil and curry leaves ..

Adjust the water level if u want the dal to be more loose .. If so always add hot water to the curry and make it loose ..

sadya parippu

sadya parippu

Note :

In our area parippu is not an important dish in sadya ,but in northern kerala its one of the first and imp dish ..

Garlic is used in some region .. so Usually i won’t garlic in any of the sadya dishes ..But when i made this it came out well 🙂 ..

So garlic can be avoid if u want !!!

This is a semi medium thick curry .. will post katti parippu soon .. 🙂 So for this vishu try this simple curry .. Here my curry became it thick when cooled down ..;)

Love

🙂

Urs Veena

M

Kaya-Achinga Payar Mezhukkupuratti/Raw plantian-long beans stir fry

Posted by veeenajan on April 1, 2015
Posted in: Bachelors Recipes, vegetable dishes. Tagged: , . Leave a comment

Ingredients

kaya-payar mezhukku

Kaya/Raw Plantian-4 medium size

Long beans/Payar-15no

Crushed chilli-21/2tsp

Small onion/cheriya ulli-15

Curryleaves-2 strings

Coconut Oil-2tbsp

Salt-to taste

Water-1cup

Turmeric powder-less than 1/4tsp

kaya-payar mezhukkupuratti

Method

Cut plantain into small pieces..Wash well with salt ..

Cut long beans too into small pieces ,wash well and drain ..

Cook this along with water ,salt and turmeric powder in medium flame ..2 whistle

When cool down open the cooker and keep aside..

Crush chilli flakes and shallots together ..

Heat oil in a nonstick kadai ,add curry leaves .. Then add these chilli-onion mix and saute till raw smell goes ..

Then add long beans and small amount of salt ..Saute well and cook for 10 minutes without closing the kadai.. stir occasionally

Then add cooked plantain and mix well.. Cook for another 10 minutes .. Check the salt ..Add if needed ..

So the yummy nadan kaya payer mezhukku is ready 🙂

Try this and let me know the result ..

Note :U can use whole dry red chilli instead of crushed chilli ,so  can use 5-6 chilli but depending up on the spice level

plantain-long beans stir fry

plantain-long beans stir fry

Love

🙂

Veena