Kerala Sambar Recipe

Kerala Sambar Recipe

 Ingredients:

    Red gram(Thuvaraparippu) – As reqd
    Red onions(Kunjulli) – 150 gm
    Vegetables:
    Drumstic (Muringakkai) - 2 nos
    Carrots – 2 nos
    Potatoes(medium) - 2 nos
    Tomatoes – 2 nos
    Lady’s finger(Vendakkai) – 4-5 nos

    Mustardseeds- 1 tsp
    Chillypowder - 1 tsp
    Sambhar powder(optional)-1 tsp
    Turmericpowder- 1/2 tsp
    Corianderpowder- 2 tsp
    Salt- As reqd
    Tamarind water-1/4 cup or as required
    Coriander leaves- A bunch
   Curry leaves-A bunch

Method of Preparation:

    1)Cook the red gram in a pressure cooker along with  turmeric powder, a pinch of salt,  reqd qty      of  water.
    2)Heat a pan and splutter mustard seeds, curry leaves,red chili.
    3)Add onions and saute for a while till they become very light golden in color.
    4)Add coriander powder, chilly powder and turmeric powder along with a tsp of sambar powder.         5)Saute` till the raw smell goes.
    6)Add the vegetables along with some water. Stir well.

    7)Add the tamarind water which is again optional.
    8)Close the pan and cook the vegetables.
    9)Add salt as required.
    10)Once the vegetables are cooked, add the cooked red gram  and mix well.

    11)Add little water and bring to a boil or till the required consistency is reached.
    12)Finally, add coriander leaves and close the vessel.

     Serve kerala sambar hot with dosa, Idly  or rice.

Sukhiyan(Modhak) Kerala

Sukhiyan(Modhak) Kerala Recipe:



Ingredients:

  Whole Green gram : 1 cup
   Jagger y : ½ cup
   Grated coconut : ½ cup
   Cardamom powder : ½ teaspoon
   All purpose flour / Wheat flour / Maida : 1 cup
   Water : as required
   Oil : for deep frying
   Salt : a pinch

Method of Preparation:

1.Soak green gram for 3-4 hours.

2.Wash thoroughly and add this to a cooker along with 2 cup of water and a pinch of salt.

3.Heat a kadai, add jaggery along with 1/4 cup of water .When the jaggery is completely melt ,add grated coconut,cardamom powder and mix well.

4.Now add cooked green gram and saute well till the mixture is dry.

5.Mix maida ,salt,turmeric powder and enough water to make a thick batter.

6.After cooling take small portions of the mixture and make  small balls from it.(lemon  size)

7.Heat oil in a pan.Dip each ball in the batter and deep fry till golden brown..

8.Serve with tea and enjoy....

Chettinad Chicken Dry Fry Recipe

 Chettinad Chicken Dry Fry Recipe:




Ingredients:

Chicken - 1 kg,Boneless cut to medium pieces

For marination:

Chilly powder - 1.5 tablespoon
Turmeric powder - 1/2 tsp
Coriander powder - 2 tbsp
Ginger garlic paste - 1 tbsp
Garam masala - 1 tsp
Crushed pepper - 1 tsp
Salt as needed

For masala

Oil - 2 tbsp
Mustard seed-1 tsp
Onion - 1 large
Ginger garlic paste - 1 tbsp
Curry leaves - a sprig
Tomatoes - 2

Method of Preparation:


1. Wash and drain the chicken. Combine all the marination ingredients in a bowl and add the chicken pieces and marinate for a minimum of 30 minutes.
2. In a pan, heat oil and add Mustard seeds. Add onions and saute till soft. Add ginger garlic paste and saute for a few minutes.

3. Add tomatoes and saute till oil starts oozing. Add the marinated chicken and cover and cook till chicken is done. As this is a dry preparation, no need to add water.

 4. Add crushed pepper,garam masala and curry leaves saute till you get a nice color. Add this mix to the cooked chicken and combine well.

5.Serve hot with rice, appam, parotta, Chappathi etc....

Chicken Puff Pastry

Chicken Puffs Recipe Using Puff pastry sheets:



Ingredients

4 pieces skinless chicken breast
Salt-    1/8 teaspoon
Masala paste-1 Table spoon
ground black pepper-    1/8 teaspoon
Sunflower oil-1 tablespoon
1 sheet puff pastry
1 egg
1 tablespoon water

 1.Season the chicken with salt, pepper and masala paste.  Heat the oil in a nonstick pan medium-high heat. Lightly brown the chicken on both sides, 5 minutes total. Remove from heat.

2. Cut pastry into 8 pieces. Place a piece of  chicken pieces on pastry sheet.Seal with egg wash, flip the pastry packets over and brush the tops with remaining egg wash.

3. Bake at 400° for 18-22 minutes or until golden brown.

Fish Manchurian

Fish Manchurian 







Ingredients:

Fish Pieces ( Tilopia(Kerala karimeen) ) - 500 gms ( Boneless, White Fleshed Fish )
Oil for Deep frying
For the Batter:
All Purpose Flour / Maida - 3/4 cup
Corn Starch / Corn Flour - 1/4 cup
Salt to taste
Pepper - 1 tsp
Water as needed

For the masala :

Oil - 2 tblspn
Ginger Garlic Paste - 1 tblspn
Onion - 1 chopped
Green Chilli - 2 chopped
Bell pepper-1 Large
Salt - to taste
Red Chilli Paste - 1 tblspn ( Dry red chillies ground with water)
Soy Sauce - 1 tsp or to taste
Tomato Ketchup - 1 tblspn or to taste
Water - 1/2 cup
Corn flour - 1 tblspn mixed with water to form a paste
Pepper - 1 tsp or to taste
Coriander leaves ,Spring Onions - for garnishing

Method of Preparation:

1.Heat oil in a  Pan
2.Take all the batter ingredients and add water to it. Form this into a smooth paste. Dip the fish pieces in it and fry them in hot oil for 5 mins till they are golden and cooked through.

4.Drain them in a paper towel.
5. Again Heat oil in a Pan.
6.Add in ginger garlic paste and mix well.
7.Add in onions, green chillie,Bell pepper and mix well. Cook this for  a min.
8.Add some salt and  to it and mix well.
9.Now add in red chilli paste, soy sauce,  ketchup,  and mix well.
10..Add some water to it and mix well to form a sauce. Let them come to a boil.
11.Add in the corn flour slurry (corn flour mixed with water). Mix well so that it gets thick and saucy.
12.Add in pepper and mix well.

13.Garnish with coriander leaves or spring onions.
14.  Serve over with Fried rice.

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.