chemmeen biriyani kerala style

 Ingredients:

                         

    For Rice:
    Basmati rice - 2 cups
    Water - 3 cups
    Cinnamon - 1
    Cloves- 4 nos
    Bay leaf-1 no
    Salt
    Ghee- 1 tbsp
   Cahew nuts-10-15 nos
    For Marination:
    Prawns- 500 gms
    Chillipowder- 1 tbsp
    Turmericpowder- 1/4 tbsp
    Salt- as reqd
For Grinding:
    Greenchillies- 3 nos
    Garlic- 5 -6 pods
    Ginger- 1 medium piece
    For Masala:
    Onions (Large size) - 1 no
    Pudina leaves - 2 strands
    Corianderleaves- a small bunch
    Lime water - 1/2 a lime
    Corianderpowder- 1 1/2 tbsp
    Garammasal - 1 tbsp
    Salt- as rqd
    Water - 1/4 cup

    Method of Preparation:  

    For Masala: 1)Mix prawns with chilli and turmeric powders along with salt.

    2)Heat oil in a pan and fry prawns (dont not make it crispy), Keep aside.

    3)In the same oil saute onions till transparent.

    4)Add ground green chilli,garlic and ginger paste and saute well.
    5)Add coriander powder n garam masala powder and saute well.

    6)Add pudina and coriander leaves along with lime water and saute for few minutes.
    7)Add fried prawns and mix well.

      For Rice: 1)Wash and drain rice.
    2)In a pressure cooker pour ghee and heat.
    3)Put cinnamon and cloves fry.
    4)Add rice and saute for 2 minutes or so.
    5)Add 3 cups of water along with salt and cover the lid of cooker put whistle.Cook in a medium    flame.Turn off aft one whistle.

 6)In a serving dish put half of the cooked rice. Then put prawns masala and then again the rest of rice on top.
 7)Garnish with roasted cashew nuts and raisins n spring onions.

    :- Serve hot with Salad and Pickle.

Kerala Style Pavakka Pachadi Recipe

Kerala Style Pavakka Pachadi Recipe

                                 
   
 Ingredients:

    BitterGourd(Pavakka) - 2 medium ones
    Yoghurt/Curd - 1 1/2 cups
    Coconut milk -1 cup
    Oil for deep frying
    Salt- As reqd
    For seasoning:-
    Oil - 1 tbsp
    Mustardseeds- 1/2 tsp
    Small onions(Kunjulli) -3nos
    Dry red chilies(Kollamulaku) - 3 nos

Method of Preparation:


     1)Fry bitter gourd , until light brown and crisp.

    2)Place it on a newspaper or a kitchen tissue in order to remove excess oil.

    3)Add the fried bitter gourd pieces to yogurt and coconut milk.
    4)Heat oil in a pan.
    5)Splutter mustard seeds.
    6)Add small onions and red chillies and sautT for sometime.
    7)Add this seasoning to the bitter gourd mixture and mix well.
            Serve with hot rices....

Tomato Fry

 Ingredients:

    Tomato- 3 nos (cut into round slices)
    Onions - 3 nos
    Greenchillies- 3 nos
    Ginger/Garlic paste-1 tsp
    Chillypowder - 1 tbsp
   Turmeric powder-1/2 tsp
   Pepper powder-1/2 tsp
   Curry leaves-As reqd
    Mustardseeds - 1 tsp
    Salt-To taste
    Oil - As reqd

Directions:

1) Heat oil in a pan.
2) Splutter mustard and curry leaves. 
3) Add onion and green chillies. 

4) When the raw smell goes, put the tomato pieces into it and saute well.

5) Add turmeric powder,pepper and chilly powder. 

6) Add little water and cover with a lid. 

7) Simmer in low heat. 
8) After 3 minutes, tomato fry is ready. 
:- Serve hot with chappathi....

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.