Elayappam or Ela ada

Ingredients


     Rice flour /Wheat flour      -  1 cup
      Boiling water    -1¼  cup
      Salt                   - ½ teaspoon
      Jaggery - 100 g (adjust the sweetness accordingly)
      Water       -   ½ cup
      Grated coconut  - 2 cups
      Cardamom powder  - ¼ teaspoon 
      Jack fruit-2 cups
      Banana leaf (cut into rectangles)

Method of Preparation:


   1.Take the pan mix rice flour with boiling water and salt. Leave to cool. make lime size balls and  keep   aside.
    2. Boil jaggery with water to make  syrup, Cook until  all the water is evaporated,  leave to cool.,Add grated coconut,small piece of jack fruit and cardamom powder in the above syrup.
    3. Keep one rice dough ball on top of banana leaf and spread to a circle of diameter ,10-12 cm with wet hands
    4.  Keep a spoon full of sweet coconut mixer filling in the middle
      

    5. Fold the leaf over and press around the edges of the rice dough to seal the edges.

    6.Steam over a steamer for 15- 20 minutes or until the rice dough is cooked.
                        serve it

English Malayalam Fish Names

English Malayalam Fish Names

•     Aiyla                  – Mackerel
•     Mathi/Chaala    – Sardine
•     Avoli                   – Pomfret
•     Aakoli                 – Silver Moony
•     Choora                – Tuna
•     Kora / Kaala        – Salmon
•     Ney Meen             – Seer Fish / Queen Fish
•     Kari Meen            – Pearl Spot/ Green Chromide
•     Nangu                   – Sole Fish
•     Aiykoora                – King Fish / Wahoo / King Mackarel
•     Thilopia/Kerala Karimeen           – Tilapia
•     Thirandi                                        – Stingray
•     Vatta                                               -  Bluefin trevally
•     Killi Meen                                      – Threadfin bream
•     Parava                                            -  False trevally
•     Sheelavu                                         – Barracuda
•     Vaalla                                              – Wallago / Knife Fish
•     Varaal                                              – Snake Head
•     Netholi                                             – Anchovy
•     Kozhuva                                           – Indian Anchovy
•     Kolaan                                              – Garfish or Pipefish
•     Rohu                                                 – Reba
•     PooMeen                                           – Milk Fish
•     Paalla                                                – Surgeon Fish
•     Kadal Kuthira                                    -  Sword Fish
•     Koori/Vaari                                         – Mystus
•     Kaari                                                   – Catfish
•     Mushi                                                  – Silurus/Cat Fish
•     Kannava                                               – Mullet

Pulses/Cereals/Nuts/Spices- Dairy -Oils-Other Groceries Names

Pulses/Cereals/Nuts/Spices 

• Sago - Chavvary
• Aniseed - Perunjeerakam
• Asafoetida - Kaayam
• Bay Leaf - Karuvapatta Ila
• Bengal Gram - Kadala (kadala parippu)
• Black Eyed Beans - Vanpayaru
• Black Gram - Uzhunnu
• Cardamom - Elayka
• Cashew Nut - Kashuvandi
• Cinnamon - Karuvapatta
• Dal - Parippu
• Dry Ginger - Chukku
• Cardamom - Elayka
• Cinnamon - Karuvapatta
• Cloves - Grampoo/Karayampoo
• Coriander- Malli
• Corn - Cholam
• Cow pea - Van payar
• Cumin - Jeerakam
• Fennel- Perunjeerakam
• Fenugreek - Uluva
• Ginger - Inji
• Green Gram - Cherupayar
• Green Gram Dal - Cherupayar parippu
• Horse Gram - Muthira
• Jowar -Barley 
• Millet - Chama 
• Mustard seeds - Kaduku
• Mysoor dal - Chuvanna parippu 
• Nutmeg - Jathika
• Pepper- Kurumulaku
• Poppy Seeds - KhusKhus
• Raisins - Unakamunthiri
• Red gram - Thuvara parippu
• Star Anise - Thakolam

SPICE NAME

• Patta/Karugapatta  – Cinnamon
• Elakka  – Cardamom
• Grambu  – Cloves
• Jathikka  – Nutmeg
• JathiPoo  – Mace
• Jeerakam – Cumin
• Perum Jeerakam – Fennel Seeds/ Sweet Cumin
• Karinjeerakam  (Kaala Jeera or Shah Jeera)  – Black Cumin 
• Ayamodagam – Ajowan caraway
• Ellu – Sesame seeds
• Kunkumapoov – Saffron
• Uluva  – Fenugreek
• Kayam  – Asafoetida
• Tulasi  – Basil
• Karutha Uppu – Black Salt
• Karivepala / Vepala – Curry Leaves
• Malliyillav/ KothaMall – Cilantro / Coriander Leaves
• Manjal – Turmeric
• Malli – Coriander
• Mulaku – Chilly
• Kurumulaku– Pepper

Dairy

• Curd/Yogurt - Thyru
• Butter Milk- Moru
• Milk - Paal
• Ghee - Neyyu
• Butter - Venna
• Cheese - Paalkatti

Oils

• Coconut Oil - Velichenna
• Gingelli Oil - Nallenna  (Ellenna)
• Groundnut Oil - Kadalenna /Kadalayenna
• Sesame Oil - Ellenna (Nallenna)
• Sunflower Oil - Sooryakanthi enna
• Olive oil - Olive oil

Other Groceries 

• Gambooge - Kudampuli
• Jaggery - Sarkkara/Vellam
• Rice - Ari 
• Saffron - Kesari
• Semolina - Rava
• Sugar - Panchasara
• Sugar Candy - Kalkandam 
• Tamarind - Vaalan Puli
• Vermicelli - Semiya
• Wheat - Gothambu 

Malayalam English Vegetables/Fruits Name

Malayalam English Vegetables/Fruits Name


Malayalam  Name                           English Vegetable Name

•     Kunjulli                                     Shallots (Pearl Onions)
•     Cheera                                       Spinach
•     Chembu                                      Colocasia (Arbi)
•     Chena                                         Yam
•     Inji                                              Ginger
•     Kappa                                         Tapioca (Yuca)
•     Koorka                                        Chinese Potato
•     Koova                                          Arrow Root
•     Kovakka                                       Ivy Gourd
•     Kumbalanga                                Ash Gourd, White Gourd, Winter Melon
•     Manjal                                         Turmeric
•     Mathanga                                     Pumpkin
•     Mathura Kizhangu                       Sweet Potato
•     Mulaku                                        Chilly
•     Muringakka                                 Drum Sticks
•     Churakka                                    Bottle Gourd
•     Muttakoos                                   Cabbage
•     Padavalanga                               Snake Gourd
•     Pavakka                                      Bitter Gourd, Bitter Melon
•     Payar                                          Long Beans
•     Peechinga                                   Ridge Gourd
•     Savola                                        Big Onion
•     Thakkali                                     Tomato
•     Ulli                                             Onion
•     Uralakizhangu                           Potato
•     Vazhuthananga                          Eggplant, Brinjal, Aubergine
•     Velarikka                                   Cucumber
•     Velluthulli                                   Garlic
•     Vendakka                                    Okra, Ladies Finger
•     Naranga                                     Lemon, Lime
•     Kurumulaku                               Black Pepper
•     Cholam                                      Corn
•     Thenga                                       Coconut
•     Manga                                       Mango
•     Pacha Mulaku                           Green Chili
•     Pudina                                       Mint
•     Puli                                            Tamarind    

   English Fruit Name        Malayalam  Fruit Name  

•       Fig                                       Athipazham  
•       Banana                                Vazhapazham
•       Chiku                                   Sapotta
•        Dates                                   Eenthapazham/Eethapazham
•       Gooseberry                          Nellikka
•       Grapes                                 Munthiringa
•       Guava                                  Perakka
•       Jackfruit                              Chakka
•       Lemon                                  Naranga
•       Mango                                 Manga
•       Pineapple                            Kaithachakka
•       Pomegranate                       Mathala naranga
•       Water Melon                       Thanni mathan

Green apple pickle Recipe

Green apple pickle Recipe:

Ingredients:

Green  Apple - 2 nos, medium size
 garlic sliced-10 nos
Red chili powder - 1 teaspoon
Salt - to taste
Oil - 2 teaspoons
Mustard - 1/2 teaspoon
Curry leaves - 1 string
Fenugreek seeds - 1/2 teaspoon, (dry roast them and make powder)
Asafoetida - 1/8 teaspoon

 Method of prepration:

1)Cut the Apple into small pieces.
2) Heat oil in a pan. When it is hot, add mustard seeds,garlic.

3)Add fenugreek powder,  salt, red chili powder,asafoetida and curry leaves.

4)Add chopped apples.

5) Stir and cook for 5 minutes.
6) Remove from heat. Allow it to cool to room temperature.
7) Store in an airtight container and refrigerate them.
              Serve with rice.

Karimeen Pollichathu(Pearl spot fish) Recipe

Karimeen Pollichathu(Pearl spot fish) Recipe:

Ingredients:

Pearl spot fish(Karimeen) - 2 nos
Small onions(Kunjulli) – ½ cup(chopped)
Ginger – A piece(finely chopped)
Green chillies – 5 nos
Curry leaves – A few
Thick coconut milk – 1 cup
Plantain leaves(Vazha ela) – A few
For paste:-
Ginger – 1 piece
Garlic pods – 5 nos
Chilly powder – 2 tsp or as reqd
Pepper powder – 1 tbsp
Turmeric powder – 1 tsp
Curry leaves – A few
Salt – As reqd

Method of Preparation:

1)Marinate the fish with the above paste for an hour or so.
2)Heat pan Add the chopped small onions, ginger, green chilies and curry leaves and saute lightly.
3)Add coconut milk and mix well with the masala.

4)Coat a few heated plantain leaves with oil.
5)Place the above sauteed masala ,marinated fish coat with leaves then fold it over  and place the whole thing in a frying pan.

6)Keep the flame on low, cover and cook, till it is done.

7)Wrap it in the plantain leaves while serving.

 

Naadan Crab curry

 Kerala Crab curry or Nadan Njandu Curry

Ingredients:

  crabs- 1 lb   

  onions -1 medium(cut into cube)

  tomatoes sliced-1

  garlic paste -  2 tbsps 

  ginger paste -  1 tbsps 

  coconut milk - 1/2 cup(thick)

  coriander powder  - 2 tbsp 

  turmeric powder -1/2 tsp

  red chilli powder -1tbsp 

  green chillie-2 

  Coconut oil -  2 tbsp

  curry leaves- a few

  Salt to taste

Method of preparation:

1.Clean and cut the crab and keep it aside.

2. Heat some coconut oil in frying pan  and add the sliced onion and curry leaves.Reduce the flame to a medium range. Saute it for some time.

3. Once the onions  a transparent texture, add the the ginger, garlic pieces and slit green chillies and sliced tomato pieces.

4.Saute the contents for few minutes and add the ginger, garlic pieces and slit green chillies.

5 Add the powders, salt and masala (turmeric powder, coriander powder, chilli powder, pepper powder, garam masala).

6 Stir the contents and once it is sauteed to a dark brown Add the crab pieces and heat it to a boil.

7 Cover the lid of the pan and continue heating until the crab pieces are cooked.

8 Once it is cooked and the gravy becomes thick, add the thick coconut milk and simmer it for few seconds.

9.Switch off the flame and transfer the contents to a serving bowl.

       Serve it hot with tapioca dishes or rice:)

Varutharacha chemmeen curry(prawn) curry

Ingredients:

 Prawns(Chemmeen) - 1/2 lb
Grated coconut - 2 cups
Fenugreek seeds(Uluva) - 1/2 tsp
Shallots(Kunjulli) - 1 cup
(cut lengthwise)
Ginger(smashed) - A small piece
Green chillies - 4 - 5 nos
Curry leaves - 1 stem
Coriander powder - 2 tbsp
Chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Tamarind(Puli) juice - As reqd
Coconut oil
Salt - As reqd

Method of preparations:

1)Clean, devein the prawns and keep aside.
2)Heat oil in a pan.
3)Add grated coconut, curry leaves and two shallots.
4)Stir well before it turns brown.

5)Add coriander powder, chilly powder and turmeric powder and stir well.
6)Grind them together into a fine paste.
7)Heat up a deep bottomed vessel.
8)Fry some finely sliced shallots.

9)Add prawns along with shallots, ginger, curry leaves and a tsp of oil.
10)Add the ground paste, tamariind juice and salt with enough water to cook.

11)Cook, until the prawns are done.

12)  Serve hot with rice.

 

Chicken Varattiyathu

Ingredients:

Chicken leg : 8 nos
Garlic : 1 1/2 tbsp (crushed )
Ginger : 1 tbsp  (crushed)
Red Chilly Powder : 2 tbsp
Coriander powder  : 1 1/2 tbsp
Gram Masala : 1 tsp
Black Pepper Powder : 1 1/2 tbsp
Lemon Juice : 2 tsp
Salt to taste
Onion : 1/4 cup
Tomato-2
Indian Shallots-2 cups peeled (chopped)
Dried Coconut (Copra)-1 half-cut into small pieces
Green Chillies : 4-6 nos (Slit lengthwise)
Curry Leaves : 2 sprig
coriander leaves: 2 sprig
Oil :3-5 tbsp
Water as needed


Method of Preparation

1.For preparing special chicken varattiyathu, marinate the chicken pieces in  chilly powder, lemon juice,turmeric powder ,pepper powder ,garam masala powder and salt. Keep it aside for 1 hour.
2.Light Fry the marinated chicken pieces in oil.

3.In another vessel heat oil. Sauté garlic paste, ginger paste,curry leaves, shallots,Tamatos and green chillies.finally add Dried Coconut.

4.Add the above masala paste in the fried chicken and Then lower the heat, cover it, and let it cook for about 10 minutes.Switch off the flame.
5.Garnish with coriander leaves.
6.Serve it.

Mambazha Pulissery

Ingredients

Ripe Mango(Mambazham) - 1 no
Turmeric powder - A pinch
Chilly powder - 1 tsp
Green chillies - 1 no
Salt - As reqd
Coconut(grated) - 1 cup
Cumin seeds(Jeerakam) - 1 tsp
Coconut Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Red Chillies(Kollamulaku) - 3-4 nos
Curry Leaves - 1 stem
Yoghurt/Curd - 1 cup
Fenugreek(Uluva) powder - 1/2 tsp

Preparation

1.Cut the mango into pieces and boil in water along with turmeric, green chillies,curry leaves, chilly powder and salt.

2.Grind the coconut with the cumin seeds to a fine paste and add this to the boiling mango.
3. Add this paste to the cooked mangoes,add salt and mix well; allow it to boil on a low heat .
4. Take the yoghurt to make it smooth and add this to the mixture.then switch off the flame.

5.Heat oil in a pan.
6.Add mustard seeds and when they crackle, add red chillies ,fenugreek powder and curry leaves.
and mix well again.
7.Add the above seasoning to the above mango curry and mix well.

8.Transfer the bowl and serve it.

 

Squid,mullet(Kanava) Thoran

Ingredients:



Mullet(Kanava) – 1/2 kg(cleaned and cut into very small pieces)
Onions – 3 nos(cut into small pieces)
Green chillies – 3nos
Ginger paste – 1 tsp
Garlic paste – 1 tsp
Coconut(grated) – 2 cups
Pepper powder – 1 1/4 tsp
Coriander powder – 2 1/2 tsp
Chilly powder – 1 1/2 tsp
Turmeric powder – 1/2 tsp for cooking squid & 1/4 tsp while frying.
Garam Masala powder – 1 tsp
Curry leaves – 1 sprig
Mustard seeds – 1/2 tsp

Method of preparation:

1.Take squid in a pan. Add 1/2  cup water.

2 . Add, 1/2 tsp ginger paste and 1/2 tsp garlic paste ,onion to the squid pieces. Add salt and close the pan

.

3. Cook 10 to 15 mint in medium flame.
4. Add grated coconut, 1/2 tsp turmeric powder,chilli powder,coriander powder,pepper powder to a
blender and spin 5-6 times.
5. Now add grated masala in the above pan then Fry for 2 minutes. Mix well.

6. Take another  pan add 3-4 tbsp sunflower oil and splutter mustard seeds,garam masala,curry leaves.
7. Now increase flame and fry for 5 minutes.Add the cooked squid along with the remaining water if any.

8. switch off flame.

9. Transfer to a serving dish.

Brinjal Fry

1ngredients:
Brinjal – 3
Onion -1
chillies -4
Turmeric Powder – 1/4 tsp
pepper powder-1/4 tsp
Curry Leaves -a few
Salt – to taste
Oil – as needed

Preparation:

1.Heat oil in a pan and add onions, chillies and curry leaves into it.
2.When it becomes light brown and add pepper, turmeric powder and salt.
3.Add chopped brinjal, mix well with a little water. 4.Cover it with a lid. Add some more curry leaves and salt if necessary.

5.Switch off the heat when its well done.

Chicken Nuggets

Ingredients

Chicken(boneless) – 250g
Egg – 1
Black pepper powder – 1/4 tsp
All purpose flour(rice) – 1/4 cup
Bread crumbs – 1/2 cup
Oil – As reqd for frying
Salt – As reqd
 

Preparation Method

1)For preparing chicken nuggets recipe, first place boneless chicken pieces in a bowl.

2)Add  black pepper and required salt. Mix well.

3)Mince the meat mixture in a chopper until soft.

4)Roll out the entire meat into nugget shapes and coat with rice powder.

5)Meanwhile, beat an egg.

6)Dip each flour coated nugget in beaten egg and roll in bread crumbs.

7)Heat sufficient oil in a frying pan and deep fry the chicken nuggets to a golden brown color.

8)Chicken nuggets recipe, a yummy nutritious dish, is ready. Serve hot. 

French Fries

Ingredients

•    Potatoes non starchy-waxy    5 large
•    Salt -   to taste
•    Oil   - to deep fry

Method:
 
 1. Peel the potatoes and keep them soaked in water.
 2. Cut them into slices and further cut into finger sized pieces.  

 3. Keep sufficient water for boiling in a large pan. Put the potato pieces in the water, add salt and boil till half  done.

 4. Drain and cool the potatoes in the refrigerator.

 5. Deep fry directly in medium hot oil till golden and crisp. 

 6. Drain and place on absorbent paper.

 7. Add salt only after removing them from hot oil. Serve hot.