Rava Kesari

Rava Kesari


Ingredients needed

Semolina/Ravai/sooji – 1 cup
Ghee – 1 cup
Sugar – 2 cups
Water – 3 cups
Cashew nuts – 10
Raisins -10
Cardamom -3-4 powdered
Kesari Powder or Orange food color –a pinch


Method

Dry roast rava (semolina) for a few seconds till it gets slightly heated. (Do not roast more than that)

Heat a little ghee, fry cashew nuts and raisins separately and keep it aside.

Add the remaining ghee, add rava and fry for a few minutes.

Boil 3 cups of water, add a pinch of kesari powder to it. Then add the boiling water to the rava, simmer and cook.

After all the water evaporates, add sugar, mix well and cook on low flame until the kesari starts to leave the sides of the pan.

Add cardamom powder, cashew nuts, raisins and serve hot or warm.

GOTHAMBU (BROKEN/CRACKED WHEAT) PAYASAM

GOTHAMBU (BROKEN/CRACKED WHEAT) PAYASAM


INGREDIENTS
Broken wheat - 1 cup
Water - 4 cups
Jaggery - 500 gms
Water - ½ cup
Medium thick coconut milk - 3  ½ cups
Thick coconut milk - 1 cup
Crushed Cardamom - 3
Ghee - 3 tsp
Cashew nuts- ¼ cup
Raisins - ¼ cup
Thengakothu (bite size coconut pieces) - ½ cup


INSTRUCTIONS
Pressure cook the cleaned broken wheat with 4 cups of water. I cooked it on high flame for around 6-7 whistles. Keep it closed for 15 mins. Drain if there is any excess water. Meanwhile melt the jaggery with ½ cup water. Strain the melted jaggery. Combine the melted jaggery & cooked wheat. Add 2 tsp of ghee to this. Cook this mixture, till the melted jaggery is completely dried. Add medium thick coconut milk to this & combine well. Let it boil. When it attains a thick consistency, add thick coconut milk. Give a good stir & mix well. Add crushed cardamom also. Let it cook for 5 more minutes on low flame & remove from fire. Keep in mind that the payasam tends to thicken as it cools.
Heat 1 tsp ghee in a small pan & fry the bite size coconut pieces first, when it starts changing colour, add cashews & raisins also & fry it. Garnish the hot payasam with fried coconut pieces,raisins & cashews. Serve hot.

CHENA MEZHUKKUPERATTY

CHENA MEZHUKKUPERATTY

INGREDIENTS
Chena/Suran (Elephant Foot Yam) - 400gms, cut into bite size pieces (measured after cleaning)
Whole small onion - ½ cup
Whole garlic - 3, big cloves
Red chilli powder - 2-21/2 tsp
Turmeric powder - ¼ tsp
Pepper powder - ½ tsp
Fennel (perumjeerakam) powder - a pinch
Hot water - 2 tbsp
Mustard seeds - ¼ -1/2 tsp
Salt
Curry leaves
Coconut oil


INSTRUCTIONS
Cook the cleaned chena pieces with salt till it's tender (refer notes). Make sure you dont overcook them. It should retain a crunchy texture.
Crush together the whole garlic and whole small onion using a mortar and pestle. Keep it aside. Heat oil in a pan and crackle the mustard seeds. Add the crushed small onion and garlic and curry leaves. Fry it till it turns golden brown.
Add chilli,turmeric, pepper and fennel powder and salt. Fry it till the raw smell goes, about 2 mins. Add hot water and mix well. Add cooked chena and mix well. Make sure the chena pieces are coated well with masala.
Continue to cook on low flame for 5-10 mins, stirring in between,till it is roasted well. Remove from fire and serve hot with rice.

MOTTA THORAN (SCRAMBLED EGGS WITH COCONUT)

MOTTA THORAN (SCRAMBLED EGGS WITH COCONUT)

INGREDIENTS
Eggs - 5 (refer notes)
Onion - I medium, chopped
Green chilli - 2-3, chopped
Coconut - ½ cup
Cumin (jeera) - a pinch
Turmeric powder - ¼ - ½ tsp
Crushed pepper - ½ tsp
Curry leaves
Salt
Oil (I used coconut oil)


INSTRUCTIONS
Beat the eggs well and keep it aside.
Combine coconut and cumin, using your hands. Heat oil in a pan and add the chopped onion and green chilli.
When onions become soft (no need to brown), add turmeric powder, salt and curry leaves. Mix well. Add beaten eggs and scramble them.
When the eggs are half cooked add coconut and jeera. Mix well. Cook for 3-4 mins on low flame. Add ½ tsp crushed pepper and mix well. Serve hot with rice, toast, chapathi etc;

Cheera Thoran/Poriyal

Cheera Thoran

Cheera/Spinach chopped fine – 5 cups
Grated coconut – 3/4 to 1 cup
Shallots chopped – 4 or 5
Green chillies chopped – 4
Garlic chopped – 1/2 tsp
Jeera – 1 tsp
Turmeric powder – 1/2 tsp
Mustard seeds – 1 tsp
Curry leaves – a sprig
Salt – to taste
Oil – as needed

Method:-

Grind grated coconut,turmeric powder,green chillies,jeera seeds and garlic into a coarse paste and keep aside.Heat oil in a pan and add mustard seeds into it.Allow it to splutter,then add curry leaves,stir and add the chopped spinach.Stir for few minutes and mix in the ground paste.Add salt,stir and cook until all the water evaporates and thoran becomes dry.Serve with rice.

Potato Thoran

Ingredients

Potato-2

Grated Coconut-1/4 of 1

Cumin seeds -15 nos

Small Onion-2(sliced)

Garlic-1 pod

Turmeric Powder-1/4tsp

Curry Leaves-

Chilly Powder-1/4tsp

Oil-2tsp

Mustard Seeds-1/4tsp

Method

Peel the potatoes and cut into small pieces..Take a pressure and add the potato pieces along with 1 cup of water and salt..Cook it well (3 whistle)..When the whistle settle down open the cooker and drain the potato and mash them …

In a blender grind grated coconut ,cumin seeds,garlic ,small onion(1),turmeric powder and chilly powder to a semi medium paste …Then heat oil in a pan and splutter the mustard seeds.After that add curry leaves and sliced onion and saute it ..Then add the paste and salt …Mix them and saute it well…Saute at-least 5 mins and then add mashed potato and mix ….Stir well for 2 min..Now the potato poriyal is ready to serve ..

BEEF CURRY (THATTUKADA STYLE)

INGREDIENTS
Beef - ½ kg, cut into small pieces
For Masala
Ginger - 1 tbsp
Garlic - 10 cloves
Pepper - ½ tsp
Chili powder - ½ tbsp
Coriander powder - 1 tbsp
Turmeric powder - ¼ tsp
Fennel (perumjeerakam) -1/2 tsp
Cardamom - 2
Star anise (thakolam) - 1
Cinnamon - 1 small piece
Cloves - 2
Onion - 2, sliced finely
Ginger - 1 small piece
Green chili - 2
Salt
Curry leaves
Coconut oil


INSTRUCTIONS
Grind together ginger, garlic, pepper,chilli, coriander, turmeric powders,fennel, cardamom, cinnamon, star anise and cloves. Heat the oil in a pan/pressure cooker. Add onion, ginger, green chilli, curry leaves and salt and saute. When the onions become soft add ground masala & fry till the oil starts appearing. Add the beef and 1 cup of water. Cook the beef till it becomes tender and the gravy is thick.
It tastes great with parotta, roti, puttu.

Chicken Roast

Chicken Roast - Tasty Traditional Recipes

Chicken - 1kg
Turmeric powder - 1/2 teaspoon
Red Chilly Powder - 2 tablespoon
Red Color Powder - 1 pinch
Curd - 1/2cup (Small)
Lemon - 1
Ginger garlic paste - 3 tablespoons
Cornflour - 2 tablespoons
Salt to taste
Coconut oil or Ghee


Cooking Instructions
Marinate the chicken with all the ingredients for about 4-5hours.
Heat the pan with little coconut oil or ghee and put the marinated chicken and close it with a lid.
Let it cook till the chicken is boiled well.
Then heat a kadai with coconut oil or ghee and put the boiled chicken without the water.
Keep it in low flame and roast it for sometime without closing the kadai.
Tasty Traditional Recipes

Butter Chicken

Butter Chicken - Tasty Traditional Recipes

Ingredients
1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream


Methods
Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
Put the chicken into a large mixing bowl and pour over the yogurt mixture and Set aside.
Melt together the butter and oil in a wok or frying pan.
Add the onions and fry for about 3 minutes.
Add the chicken mixture and stir-fry for about 7 to 10 minutes.
Stir in about half of the coriander and mix well.
Pour over the cream and stir in well. Bring to the boil.
Garnish the butter chicken with the remaining chopped coriander to serve the chicken curry.
Tasty Traditional Recipes

Lemon Rice

Lemon Rice

Ingredients

Rice- 1-1/2 cups
Water- 3 cups
Salt to taste
Oil- 1 teaspoon

For the Tempering

Mustard seeds- 1 teaspoon
Asafoetida- a pinch
Peanuts- 2 tablespoons
Black gram lentil – 1-1/2 tablespoons
Bengal gram lentil- 1-1/2 tablespoons
Curry leaves- a few
Turmeric powder- 3/4 – 1 teaspoon (adjust to suit your liking)
Slit green chillies- 3-4
Dried red chillies- 3-4
Lemon juice- 1-2 tablespoons (adjust to suit your taste)
Water- 1 tablespoon
Oil- 2 tablespoons

Method

Cook the rice with oil, salt and water till the rice is done and water dries up. Spread in a big plate and allow to cool.
Heat oil in a pan. Add the mustard seeds. When they start to splutter add the asafoetida followed by the peanuts, black gram lentil and bengal gram lentil. Fry for a minute and add the curry leaves, chillies and turmeric powder and stir for a few seconds. Switch off heat and ad the lemon juice with water and mix well. Once cool, add the rice and toss well. Adjust the seasoning.
Tasty Traditional Recipes

Tomato Rice

Tomato Rice - Tasty Traditional Recipes

Ingredients

Basmati Rice- 2 cups
Water- 2-1/2 cups water
Ripe tomatoes finely chopped- 3
Chopped Onions- 2
Caraway seeds- 1/4 teaspoon
Green cardamom- 3
Cloves- 4-5
Bay leaf- 1
Cinnamon- 1″
Slit green chillies- 3
Ginger paste- 1 teaspoon
Garlic paste- 1 teaspoon
Kasoori Methi- 1 teaspoon
Chilli powder- 1 teaspoon
Cumin powder- 1/4 teaspopon
Salt to taste
Oil/Ghee- 2 tablespoons

Method

Heat oil/ghee in a pan. Add the caraway seeds, bay leaf, cloves, cardamoms and cinnamon.
When they start to splutter, add chopped onion and saute till they are wilted. Add the ginger-garlic pastes and green chillies. Saute till the raw smell goes. Add chilli powder, cumin powder and fry for a minute. Add the chopped tomatoes, kasoori methi and saute till oil separates. Add salt and rice and mix well. Add water. Cover and cook till the rice is done. Garnish with coriander leaves
Tasty Traditional Recipes 

Fish curry with Mango

Fish curry with Mango -Tasty Traditional Recipes


Ingredients:-
Fish - 1/4 kg ( roughly 2-3 Tilapia )
Raw/Green mango diced - 1 medium
Small onion chopped - 1/2 cup
Ginger chopped - an inch piece
Garlic  chopped - 5-6 cloves
Green chili chopped - 2
Chili powder - 1 tea spoon
Coriander powder - 1.5 to 2 tea spoon
Turmeric powder - 1/2 tea spoon
Thin coconut milk - 1.5 to 2 cup( to make a cup of thin coconut milk, mix 1/4 cup of canned coconut milk with  3/4 cup of water)
Salt to taste
Curry leaves
Mustard seeds
Oil


Method:-
Clean and cut the fish into medium pieces.( I used Tilapia)
Crush ginger , garlic and green chiles , in a coffee grinder.
Heat oil in a pan and add mustard seeds.Add chopped onions, and toss it well for 3-4 minutes.
add the crushed ginger,garlic and green chiles and saute till the raw smell disappears.
Make a paste with chili, coriander and turmeric powder , by adding a little water and add to the pan.
Add diced green mango and toss it well for a minute or two.
Pour thin coconut milk , mix it well and add fish pieces.
Cook it covered for 15 - 20 minutes.Add curry leaves and remove from heat
Serve warm!!
Traditional Recipes

Onion Tomato chutney

Onion Tomato chutney - Tasty Traditional Recipes

INGREDIENTS
100 gms onion - about 2 medium onions
100 gms tomatoes - about 1 large tomato or 2 medium tomatoes
½ tsp urad dal/spilt and husked black gram
1 to 2 dry red red chilies. kept whole or broken, deseeded if you prefer
a pinch of asafoetida/hing
a small piece of tamarind - approx ½ tsp of seedless tightly packed tamarind
1 tbsp sunflower or peanut oil or sesame oil - not the asian variety of sesame oil


salt as required
water as required for grinding the chutney(optional)
Method:
heat the oil. lower the flame. add the urad dal and when they start to become light brown, add the red chilies.
saute till the urad dal become golden.
add the onions and saute till light brown. add the tomatoes and asafoetida. season with salt.
saute till the tomatoes become soft, pulpy and are completely cooked. the rawness of the tomatoes should go away, otherwise you will get the raw aroma of the tomatoes in the chutney.
cool this onion tomato mixture and then grind in a chutney grinder with tamarind. no need to add water while grinding. but if you are unable to grind then add little water.
check the taste and add some more salt or tamarind if required and continue to grind to a smooth chutney. pour the chutney in a serving bowl.
you can temper the chutney with mustard seeds, dry red chilies and curry leaves if you want. but just like this also the chutney tastes good.
serve onion tomato chutney with idli, dosa or medu vada.
Tasty Traditional Recipes

Red Coconut Chutney

Red Coconut Chutney  - Tasty Traditional Recipes

Ingredients:
Coconut - 1 cup
Chilli powder - 2 tsp
Ginger - 1 inch piece
Garlic - 4 cloves
Onion - 1/4 a small onion or 2 shallots (sambar onion)
Salt to taste

For Tempering:
Coconut Oil - 1 tblspn
Mustard Seeds / Kaduku - 1 tsp
Urad dal / Ulundu paruppu - 1 tsp
Curry leaves - 1 spring
Onion or Shalllots ( Sambar Onion ) - 2 tblspn finely chopped

Method:
Take all ingredients for blending in a mixer, add some water and blend it to a smooth paste.Transfer this to a bowl.
Now heat oil in a small kadai. Add in all the tempering ingredients and saute for a min or till the onions turn golden.
Pour this over the chutney and mix well.
Tasty Traditional Recipes

Egg Curry

Egg Curry - Tasty Traditional Recipes

Ingredients
4 boiled egg with their shell removed (Check out the tip for perfect boiled egg)
2 cups of sliced onion - preferably red onion
2 tsp of grated ginger
2 tsp of grated garlic
1 large tomato finely diced
1/4 tsp of turmeric powder
2 tsp of coriander powder
1 tsp of kashmiri chilly powder
1/2 tsp of chilly powder
1/2 tsp of pepper powder
1/2 tsp of garam masala
A strand of curry leaves
2-3 tbsp of oil
Salt to taste
Water


Method:
Heat a skillet and pour in the oil. Once hot, add the sliced onion to it. Sprinkle salt as required and mix it well.
Let the onion turn golden brown. Then add the grated ginger, garlic and curry leaves. Saute it for another minute or two.
Add the diced tomatoes and give it a mix. Let the tomatoes cook thoroughly and turn mush.
Add the ingredients 6 - 11. Mix it thoroughly and cook for about a minute. Add just enough water to form the gravy. Stir it well to combine and spread the masala evenly. Let it come to a boil and let the gravy reduce to a consistent such that it is thick and not too runny. Taste test the gravy for salt.
Make gashes on the boiled egg and drop it into the gravy. Mix it well and let it cook for another minute.
Turn off the heat and serve it hot with chapathi, parotta , fried rice etc.

Tips
You could shallow fry the eggs before you drop them in the gravy. This would give a rough surface on the eggs.
I add kashmiri chilly powder to enhance the colour and use less chilly powder to keep the gravy less spicy. You may choose to add the chilly powder alone.
Tasty Traditional Recipes

Meen Pollichathu

Meen Pollichathu - Tasty Traditional Recipes

Ingredients:-
To marinate fish:- Bowl 1
Fish -fillet or steak cut - 2  (tilapia,Pearl spot,King fish,Salmon)
Turmeric powder - 1/4 tea spoon
Red chilly powder - 1/2 tea spoon
Pepper powder - 1/2 tsp( as per your heat level)
Salt to taste

For the masala
Oil - 2 tablespoon
Shallots finely chopped - 1cup
Ginger chopped - a small piece
Garlic chopped -5 cloves
Green chillies chopped - 2-3nos
Chili powder - 1/2 tea spoon
Coriander - 1/2 tea spoon
Turmeric powder - 1/4 tea spoon
Lemon juice - of 1/2 lemon or 1 small tomato ( optional)
Coconut milk(thick) - 1/4 cup
Curry leaves
Salt to taste

Aluminium foil/banana leaf

Method
Clean the fish and pat dry. If using fish like karimeen make some gashes on it . Marinate the fish with all the ingredients in Bowl 1. keep aside for 30 minutes. Fry it lightly ( not crisp fried) little oil and drain on paper towels.
Meanwhile heat oil in a pan and saute' chopped onions ,ginger ,garlic and green chillies..When they are soft , add all the powders ,salt and curry leaves,mix it well. (Add lemon juice or if you are using tomato, add it now and sautee well.)Add thick coconut milk and let it stand on fire for 2 minutes, until it is thick .Masala is ready

Take an aluminium foil.Place the fish on the center and apply the gravy well on both sides of the fish
Fold the foil and make sure the edges are secure so that the gravy wont fall out.Steam it in a steamer or Appachembu for 10-15 minutesOr you can bake it for 20 minutes @ 400 degree
Or Take a heavy pan put this foiled fish and place another heavy pan or pot on top of it, and grill it for 10-15 minutes , but grill both sides.
Tasty Traditional Recipes

Kerala Beef Pickle - Erachi Achar

Kerala Beef Pickle - Erachi Achar/ Tasty Traditional Recipe

Ingredients:-
Bowl 1
Beef - 1/2 kg ( I prefer stew meat )
Meat Masala - 1/2 tea spoon
Turmeric - a generous pinch
Ginger - Garlic paste - 1/2 to 1 tea spoon
Vinegar - 1/2 tea spoon
Salt to taste
To fry meat
Oil - 2 tablespoon
To make masala
Gingelly oil / Sesame oil - 2-3 tablespoon
Mustard seeds - 1/2 tea spoon
Fenugreek seeds - a large pinch
Curry leaves - lots
Garlic chopped - 10 cloves
Ginger sliced - a thumb sized piece ( adjust ginger and garlic as per ur likes)
Green chili chopped - 3-4
Kashmiri Red chili powder - 1.5 tablespoon( if using hot chili powder 1 or 2 tea spoons would be enough)
Vinegar - 1 -2 tablespoons ( add more if you like more, I prefer 2 tablespoons of the normal white distilled one or red wine vinegar)
Whole Black peppercorns - 1 tea spoon
Garam masala - a pinch
Salt to taste
Method :-
Clean and cut the beef into bite sized pieces. Marinate with all in Bowl 1 and keep aside for 20-30 minutes. Pressure cook in a medium flame with 2 tablespoons of water , for 2-3 whistles or until done.
Drain in a colander and reserve the stock( 1/2 cup maximum)
Heat 2 tablespoons of any cooking oil in a non-stick pan and fry the beef pieces till brown.
Meanwhile , heat 2-3 tablespoons of gingelly oil in a pan and add mustard seeds. When they pop up add fenugreek seeds , fry for 10 seconds , followed by curry leaves, garlic, ginger and green chilies. Fry till the raw smell is gone. I love them to be a bit crunchy.
Make a paste with 1 tablespoon of reserved stock , vinegar and red chili powder and add to the pan and fry till the oil separates. Add the remaining stock , bring to boil and add the fried beef pieces along with any oil in the pan . Crush the whole black peppercorns in a mortar and pestle and add to the pan , along with a pinch of garam masala. Simmer for a couple of minutes , stirring often , till it is thick or dry as you like it . Let cool , transfer to clean glass jars and keep in cool dark place or in the fridge.

Notes:-
For more shelf life add more vinegar ( i say not more than 1/4 cup ), & 2 more tbsp of sesame oil.
I don't add coriander powder or shallots to any of t

Kuttanadan Meen curry

Kuttanadan Meen curry - Tasty Traditional Recipe

Ingredients:-
Fish - 3/4 - 1 kg
Tamarind(Kudampuli) - 4 medium pieces
Salt to taste
Coconut oil - 2 tablespoon
Mustard seeds - 1/2 tsp
Fenugreek seeds - a large pinch
Bowl 1
Curry leaves - 7-8
Shallots - 10 nos chopped
Garlic chopped - 6-7 cloves
Ginger chopped - an inch piece
Green chilly - 2-3 slit slightly
Bowl 2
(Kashmiri) Red chilly powder - 1 - 2 table spoon( if u r using hot chili powder , use as per ur tolerance level , I sometimes add up to 3 tablespoons of Kashmiri red chilli powder)
Coriander powder - 1/2 to 1 tea spoon( optional, I prefer not to add this if you are keeping this for more than a day )
Turmeric Powder - 1/4 tsp
Method :-
Clean and cut the fish into medium size pieces.
Soak Kudampuli in a cup of warm water  and keep it aside
In medium heat , heat oil in a wide mouthed pan or manchatti( clay pot) and add mustard seeds.When the mustard seeds start to splutter add fenugreek seeds , fry for 10 seconds .
Add all ingredients in Bowl 1 and saute till the raw smell disappears.
Make a paste with all ingredients in Bowl 2 adding 3-4 tablespoons of water; add to the pan and fry on a low heat till the oil separates. ( grandma says when u cough you know its done )
Add the soaked Kudampuli and water and if you want add 1/2 more cup water .Bring it to boil
Add the Fish pieces and cook on a medium heat till the fish is cooked( around 20 minutes) and the gravy is thick . Remove from heat
Let it stand covered for 30 minutes for all the flavors to blend in , before you serve
Tasty Traditional Recipe

Mutton Curry with Coconut Milk

Mutton Curry with Coconut Milk - Tasty Traditional Receipes

Ingredients:
1 kg lamb/ mutton (goat meat) with bones, cut into small pieces


To marinate:
2 tsp coriander powder
1 tsp chili powder
½ tsp turmeric powder
8 cloves garlic – ground to a paste
1 tsp salt
1 tsp Kerala Style Garam Masala
¼ tsp black pepper powder
2 Tbsp yoghurt
For the curry:

3 Tbsp coconut oil or sunflower oil
2 large onions, sliced thinly
2 shallots, sliced
1 tsp garlic paste
1 tsp chili powder
¼ tsp turmeric powder
2 tomatoes, chopped
a handfull of curry leaves
¾ cup coconut milk
Method:

Marinate the thoroughly cleaned, washed and drained mutton pieces with the ingredients for marinade.
Allow to sit – 10 to 30 minutes.
Place in a pressure cooker with just  ½ cupp of water and pressure cook for 3 steam whistles. Set aside.
In a non stick wok or pan, Heat the coconut oil. Add the sliced onion and saute well, stirring continuously till the onion is a deep golden brown color.
Add the shallots and saute briefly.
Also add the turmeric, chili powder, 1 tsp of garlic paste. Saute without burning.
Add the tomato and curry leaves and saute till the tomato is cooked.
Now add the once cooked mutton. Add a little salt to taste( remember the mutton already contains salt)
Stir well to coat with all the ingredients.
Cover on cook on a low flame, opening very so often to give it a stir. Cook covered for about 30 minutes till the meat is tender.
Lastly and most importantly add the coconut milk and bring to a boil Turn off heat and allow to sit a while.
Serve warm over rice, paratta, appam etc!
Tasty Traditional Receipes

Fish Molly Kerala Style

Fish Molly Kerala Style - Tasty Traditional Recipes


Ingredients:

Fish – 500g cut into medium pieces
Onion – 2 (minced)
Cardamom – 4
Cloves – 4
Cinnamon – 1 inch stick
Ginger  garlic paste – 3 tsp
Green chilli – 4
Pepper powder – ½ – ¾ tsp
Turmeric powder – ½ tsp
Garam masala – 1 tsp
Tomato – 2
Thin coconut milk – 1 ¾  cup
Thick coconut milk – ¾ cup
Curry leaves – few
Oil –  5 tbsp
Salt


To Marinate

Pepper Powder –  3/4 – 1 tsp
Turmeric – ½ tsp
Ginger garlic paste – 1 tsp
Lemon juice – 1 tsp
Salt


Method:
Add all the ingredients to marinate. Add fish pieces and keep it for some time.
Roast the fish pieces in medium flame.
Heat oil in a pan and add cardamom, cloves and cinnamon and saute for a  min
Add minced onion and curry leaves and saute till onion becomes soft
Add green chilli, ginger garlic paste and saute for a min.
Add turmeric, garam masala, pepper powder, salt and sauté for a min.
Add thin coconut milk  and wait till it starts boiling.
Add fish pieces and cook with the pan covered in low-medium heat till fish is cooked (Swirl the pan in between)
Once fish is cooked add chopped tomato on the top
Add thick coconut milk and cook for another 4-5 min in low flame..
Pour 1 tsp of ghee over the curry prepared. Keep the pan closed for some time (The gravy will thicken with time. So serve this curry one or 2 hrs after preparation)
Tasty Traditional Recipes

Egg Thoran

Egg Thoran - Tasty Traditional Recipes

Ingredients

4 Egg
2 Onion
1 Green Chilli
1 Tomato
1 Coconut
2 Tablespoons Oil/ghee
1/2 Cup Grated coconut
Salt to taste


Method
Cut onion, green chilli and tomato in to very small piece.
Mix it with grated coconut. Beat it with egg thoroughly for 3 minutes.
Add oil in to a frying pan (Cheena chatti in malayalam). When it is heated add the mixed egg and stir it well until it separates from the pan forming small shapes. Add salt to taste and serve hot.
(An ideal curry for chapatti and bread sandwich)
Tasty Traditional Recipes 

Meen Peera/ Fish Thoran

Meen Peera/ Fish Thoran - Tasty Traditional Recipes.

Ingredients:
Anchovies: 500 gms, cleaned (use whole, heads removed).
Green Chillies: 8-14, chopped (depending on your taste increase or decrease).
Garlic: 5-6 cloves, slit.
Ginger: 1 inch, slice into small pieces.
Shallots: A handful, sliced OR you can use 1 medium sized onion; like I have used here...though shallots gives the best result....but excuses are for lazy hand like mine :)
Kudampuli/Fish tamarind:
Freshly scraped coconut: About 1 -1 1/2 cup.
Water: 1/2 cup
Coconut oil: 1 tbsp.
Salt: About 1 tsp, increase or decrease depending on your taste.
Curry leaves: Lots and lots of them, okay...just 2 springs!!

Method:
Chop or slice shallots/onions and ginger into thins......into an earthen pan (manchatti)  preferably or into any of your favorite pan.
Top it with sliced green chillies...
Then the kudampuli, curry leaves follows...
Then the fish, salt, and turmeric....
And lastly the fresh coconut scrapings and half cup of water.
Mix everything together with good old hands.....ammachi used to say....mixing with hands makes a meal more tastier OR if you do not want to dirty your manicured hands....good old spoon will be fine too.....time to put the manchatti/pan on the stove, cover the pan with a lid ....once it starts to boil, simmer for 15-20 minutes....though small fish gets cooked fast, simmering for sometime is necessary for the kudampuli to release its sourness ....to blend with the curry.... this curry should be semi dry when cooked.
Lastly, drizzle a tbsp of oil ...more curry leaves if you love them.....and cover the pan.....switch off fire. Keep them covered until ready to serve.
most lightest fish curry....with just a tablespoon of good old coconut oil....try it and you will love it with hot steaming rice.
Tasty Traditional Recipes 

Kerala Style Fish Curry

Kerala Style Fish Curry - Tasty Traditional Recipe

Ingredients
Fish, cleaned and cut - 900 gms
corriander powder - 1 tsp
Redchillies - 6
Onions - 2
Garlic - 6 cloves
Turmeric - 1 tsp
Coconut - 1
Tamarind - 1 small ball
Salt to taste
Directions

Break coconut into two. Grate them and from one half extract the milk. Grind chillies, coriander, turmeric, one onion and a garlic into a paste. Mix the tamarind pulp with the water and break it up with a fork or your hands to dissolve. Strain the tamarind water and discard the pulp. Saute the onion in a little oil or ghee till it turns brown. Mix the grated coconut which is remaining and the prepared masala with it. Fry this for about 5 minutes on medium flame. When fry add the coconut milk the fish pieces. Simmer till the fish is cooked and tender. When done add the tamarind juice. Bring to boil and remove from flame
Tasty Traditional Recipe

Koonthal Roast/Canava Roast

Koonthal Roast/Canava Roast - Tasty Traditional Recipes

Ingredients

    Squid-cleaned and cut into rings- 500 gms
    Curry leaves- 2 sprigs
    Tomato chopped- 1 small
    Kashmiri chili powder- 1 to 1.5  tsp( or to taste)
    Turmeric powder-1/4 tsp
    Coriander powder- 1 tsp
    Black pepper powder-1/2 tsp
    Garam masala powder-1/4 tsp
    Fennel powder-1/4 tsp
    Salt to taste
    Oil- as required


For masala paste

    Shallots- 12 to 15 nos
    Green chilies- 1 or 2 nos ( according to taste)
    Ginger- 1" piece
    Garlic- 2 large cloves


Method

    Combine all the ingredients listed under 'For masala paste' and grind to form a coarse paste.
    Heat oil in a pan and add the masala paste and curry leaves.Saute until it turns golden brown.
    Next add tomato, cook until it turns mushy.
    Reduce the flame to low and add chili powder,turmeric powder and coriander powder.Saute for about 2 minutes.
    Add squid and salt to taste ,mix well.Cook until it is almost done.
    Add garam masala and fennel powder.Cook for few more minutes or until the masala coats the squid rings.Add more curry leaves, if desired.
Tasty Traditional Recipes

Ada Pradhaman/Payasam

Ada Pradhaman/Payasam - Tasty Traditional Recipes

Ingredients
Raw rice - 1 cup
Sugar - 1 cup
Coconuts - 2
Jaggery - ½ kg

For garnishing:
Cashews - ¼ cup
Raisins - ¼ cup
Cardamom - 6
Ghee for frying

Method of preparation

Making the batter for the Ada
Soak rice for an hour, and then strain well and dry in a piece of cloth for two hours. After that, grind it to fine powder and sieve through a fine sieve.
Now add 2 teaspoons of melted ghee, 2 tsp of sugar and medium hot water to get the consistency of chapathi batter... or cookie batter.

Making the Ada
Take plantain leaves and cut them into 6" squares roughly. Hold them on the fire for a few seconds to make them flexible.

Boil plenty of water in a big broad vessel. Take lime-sized portions of the batter and spread on the back side of the plantain leaves. Immediately drop in the boiling water.
Do this till all of the batter is used up. When the ada are well cooked, they float.

Alternately, you can steam them 3 or 4 at a time in a steamer. Remove, strain and scrape out the adas and wash in plenty of water; changing the water three or four times to remove the stickiness. Chop fine.

Making of Ada Pradhaman
Grate the coconut and keep ¼ cup of the first milk, 1 ½ cups of the 2nd milk and 2 cups of the 3rd milk ready.

Heat up a vessel and add ¼ cup of ghee and fry the cooked ada well. Then add the 3rd milk, jaggery and sugar and boil on a medium flame for 10 min.

Add the 2nd milk and boil for 5 min. Add the first milk and remove at once from the stove; stirring thoroughly. Add 1 tsp of cardamom powder and mix well. Add fried cashews and raisins.

Now, if you're an amateur cook, you may just be wondering what all this first milk, second milk, third milk business is all about it. It’s quite simple, really. The first milk is the milk extract that you strain out from the coconut the first time you beat it in the mixer with water. You shouldn't use too much water this time. Then, the coconut from which the first milk has been extracted is beaten in the mixer again with more water to get the second milk. Put that aside and then extract the third milk.
Tasty Traditional Recipes

Ambalapuzha Payasam

Ambalapuzha Payasam - Tasty Traditional Recipe

Ingredients
Full Fat (long life) milk - 4 cups(I used Al Marai long lyf milk)
Sugar - 1 cup ( use the same cup of milk )
White Rice(Pachari) /Basmati Rice  - one hand full)

Method:-

1.Wash and drain rice...,make sure you dry it back
2.Run the rice in grounding jar in mixer,just to break the rice into 2 , just 2-3 immediate pulse enough
3.Take a good pressure cooker pour in milk and sugar and stir it using a wooden spoon
4.Add once hand full of rice( not more,only one hand full u must use ) into this and tight close the lid with the cooker weight fixed on
5.cook in a low flame for 35 minutes approximately
6.U must care that cooker must not whistle at all.Cooker must be quiet all around 35 minutes
7.After 35 minutes switch off the stove .
8.Leave it closed as long as you can...
9.When you open it you can see the orangy rose ..AMBALAPUZHA PAALPAYASAM...if you open it  immediately u will not get the rose color,but leaving it more time will increase the taste and turns the color   to orangy roseTasty Traditional Recipe

Parippu Curry

Parippu Curry - Tasty Traditional Recipes

Ingredients
Spilt green gram dal/ cherrupayar parippu/ mung dal – 1/2 cup
Turmeric powder – 1/4 tsp
Grated coconut – 1/2 – 3/4 cup
Cumin seeds – 1/4 – 1/2 tsp
Garlic – 1 small clove (Optional. You can avoid this if you are making it for Kerala sadya)
Salt – To taste
Curry leaves – 1 sprig
Coconut oil or ghee – 2 – 3 tsp

Method

Dry roast the split mung dal in a pan at medium heat for 5-6 mts, stirring continuously.
Cook it in a pressure cooker for 1 whistle adding turmeric powder and sufficient water ( around 1.5 – 2 cups).
(You can cook it in a vessel instead of pressure cooker but it will take  a very long time).
Open the pressure cooker when the steam releases.  Mash the parippu slightly with the back of a spoon (thavi) .
Add enough salt and mix well. If the parippu is very thick in consistency, you can add more water and boil it.

Meanwhile grind the grated coconut along with cumin seeds and garlic to a very fine paste.
Add it to the cooked dal and cook for a few minutes. Finally add curry leaves and 2 – 3 tsp coconut oil / ghee. Switch off.
Serve this delicious parippu curry with hot rice, pappadam and ghee. In Northern Kerala, parippu is made with toor dal/ thuvara parippu.
Tasty Traditional Recipes

Manga/Mango Pickle

Manga/Mango Pickle - Tasty Traditional Recipes

Ingredients
    Raw mango – 1
    Chilly powder – 1 tbsp
    Fenugreek powder – 1/4 tsp
    Hing – 1 – 2 pinches
    Salt – To taste
    Sesame oil – 1 tbsp
    Mustard seeds – 1/2 tsp
    Dry red chily – 1
    Curry leaves – 1 sprig

Method

Chop the mango into small pieces. Mix the chopped mango pieces with chilly powder, fenugreek powder, hing and salt in a bowl.
Keep it aside for a few hours. In a pan heat sesame oil, splutter mustards, fry dry red chilies and add curry leaves.
Add the mango pieces and mix well. Alternatively, you can pour this tadka over the pickle that’s kept aside and mix well.
Cool and store in an airtight container.

Tips:
Place 3 tbsp  of this pickle in a small bowl and add 2 tbsp yoghurt to it.
Mix well. Taste-check and add salt, if required.
Tasty Traditional Recipes

Naranga/Lemon Pickle

Naranga/Lemon Pickle - Tasty Traditional Recipes

Ingredients

    Karinaranga / vadukapuli  – 1 small, cubed (Though vadukapuli is usually used to make this      pickle, you may replace it with regular lemon/ naranga)
    Green chilies – 4 – 5 , sliced to rounds
    Garlic – 10 – 15, small cloves
    Curry leaves – 2 sprigs
    Chilly powder – 4 – 5 tsp
    Fenugreek powder – 1/4 tsp
    Hing / asafoetida – 1/4 tsp
    Mustard seeds – 1/2 tsp
    Salt – To taste
    Gingelly oil (nallenna) – 1.5 – 2 tbsp

Method

Karinaranga / Vadukapuli alt

Heat gingelly oil in a pan and splutter mustard seeds.
Add the garlic cloves and saute until they turn light brown.
Now add the cubed lemon pieces, green chilies and curry leaves.
Give it a stir and add around 1 cup water. Bring it to a boil and add the chilly powder, fenugreek powder, salt and hing.
 Stir well and cook for a few more minutes.
Switch off when the gravy thickens. Cool down and store in a clean, dry bottle.
You can use it right away but remember to use a dry spoon while serving.
Tasty Traditional Recipes

Inji/Ginger Pickle

Inji/Ginger Pickle - Tasty Traditional Recipes

Ingredients

    Inji/Ginger – 350 gm (or 3/4 lb) cut into thin slices or finely chopped
    Shallots – 8 chopped fine (Optional. You do not need to use them if you are making it for sadya )
    Green chilies – 4 – 5 chopped fine
    Chilly powder – 3 – 4 tsp (adjust it according to your spice tolerance)
    Fenugreek powder/uluva podi – 1/2 tsp
    Hing/Asafoetida – A pinch (Optional)
    Tamarind/puli – Small lime-sized or to taste
    Jaggery – 2 tbsp or to taste
    Curry leaves – 3 sprigs
    Mustard – 1/2 tsp
    Dry red chilies – 2
    Coconut oil – 1/4 – 1/2 cup ( Or as required to fry ginger)
    Salt – To taste

Method

Fry ginger pieces in oil until brown and crispy.  When it cools down, coarsely grind in a mixie.
Soak the tamarind in warm water(around 1.5 cups) and extract its juice.
Heat oil in a deep pan (use the left-over oil from frying ginger ) and splutter mustard seeds. Add dry red chilies, chopped shallots (if you are using them) and saute until the shallots turn brown. Now add the green chilies, curry leaves and saute for a few more minutes.

Pour the strained tamarind extract to it. Bring it to a boil and add chilly powder, fenugreek powder and hing. Now add the ground ginger and jaggery. Mix well. Check for salt. Bring down the heat to low. Cook for another 10 – 15 minutes stirring in between and switch off. Adjust the gravy according to your consistency. I like to have a medium-thick consistency. You can store it in the refrigerator for at least 2 weeks. Use it like a pickle though I have it like a curry :).

Tips:

You could also grate ginger instead of chopping it. Squeeze out the juice, fry and coarsely grind them in a mixier.
Add more green chilies, if you wish to avoid chilly powder.
Tasty Traditional Recipes

Rasam

Rasam - Tasty Traditional Recipes

INGREDIENTS
Tomato - 2
Rasam Powder - 1 tbsp (I used Eastern Rasam Powder)
Pepper powder - 1 tsp
Ghee - 1 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Red dry chilly - 1
Coriander leaves - for garnishing
Salt - as required
Water - 2 1/2 cups


METHOD
Blanch tomatoes. Peel skin and mash well.
In a pan add 2 cups water.
Add the tomatoes along with rasam powder and salt for 10 minutes on slow flame.
Once cooked add 1/2 more cup water and continue to cook on slow flame.
Check salt.
When it turns frothy add pepper powder and remove from flame.
Heat ghee in a pan. Add mustard seeds. When it splutters add cumin seeds and dry red chilly.
Pour this over the rasam.
Garnish with coriander leaves.

Pineapple Madhura Pachadi

Pineapple Madhura Pachadi - Tasty Traditional Recipes


INGREDIENTS
Pineapple pieces - 1 cup
Tamarind - Lemon size
Jaggery - 1 inch piece
Coconut (grated) - 1/2 cup
Curry leaves - 1 sprig
Chilli powder - 1/2 tsp
Green chillies(Chopped fine) - 1 tsp
Coconut oil - for seasoning
Mustard seeds - 1 tsp
Red Dry Chilly (Vattal Mulaku) - 2
Salt - to taste
Water- 3/4 cup


METHOD
Chop pineapple into small pieces.
Soak tamarind in 1/4 cup water.
Make a paste of the coconut and chilly.
Pour the tamarind water in a wok/pan. Boil it.
Add chilly powder and salt.
Add the pineapple pieces.
Pour the remaining water. Stir well and cover and cook for 2 minutes.
Add the ground coconut paste.
Add jaggery and mix well.
When thick remove from heat.
To prepare seasoning heat oil in a pan.
Add mustard seeds. When it splutters add red chillies and curry leaves.
Pour the seasoning over the thick pineapple pachadi.


Notes:
Use ripe sweet pineapple.
Cook on medium flame.
Add jaggery as per taste.
As soon as you pour the seasoning cover the dish with a lid to allow the flavours to mix.

Kuttu Curry

Kuttu Curry- Tasty Traditional Recipes

INGREDIENTS
Chick peas/Garbanzo Beans/Kadala - 1 cup (soaked overnight)
Raw Plantain/Pachakkaya - 1
Elephant Yam/ Chena - 1/4 kg
Grated Coconut - 2 cups
Chilly Powder - 1 1/2 tbsp( vary as per spice level)
Turmeric - 1/2 tsp
Cumin/Jeerakam - 1 tsp
Mustard seeds/Kaduku - 1 tsp
Red Dry Chilly/Kaay Mulaku - 2
Curry Leaves/Kariveppila - 2 sprigs
Coconut Oil - 1 tbsp
Salt - as required

METHOD
Cook chickpeas in a pressure cooker till soft along with salt, turmeric and chilly powder. Add water almost
1 inch above the chickpeas.
In another pan, fry 1 cup coconut till dark brown and crisp(No oil required). Keep aside.
Chop plantain and yam into small pieces.
Add this to the cooked chickpeas and pressure cook for 1 whistle ( Add 1/4 cup water if required).
Make a  paste of 1 cup grated coconut along with cumin seeds (not very fine paste).
Add the ground paste into the cooker. Do not close the cooker. Let boil and thicken.
When no water remains add the fried coconut.
In a small pan heat coconut oil. Add mustard seeds. When it splutters add dry red chilly and curry leaves.
Pour the seasoning over the koottu-curry.


Notes:
As no green chillies are added check the spice level and add more chilly powder as required. This can be added  when cooking the plantains or yam / add it to coconut when almost fried.
While frying coconut do not add any oil as the oil will come out from the coconut as you fry.
There must be almost 1 inch higher level water after cooking yam and plantain. Else boil water and add.

Olan

Olan - Tasty Traditional Recipes

Ingredients
Pumpkin 4 cups
Cow Peas (Van Payar) 1/2 cup
Green Chilli 4
Coconut milk 2 cups
Curry Leaf few
Coconut Oil 1 tbsp
Salt

Method of Preparation

1. Soak the peas overnight and cook it in pressure cooker. I cooked for only 1 whistle to get a cooked but still not mushy peas. You can also used black eyed peas as a substitute. Drain and keep aside. I save the water and add it back to the curry.

2. Cut the pumpkin into small pieces. Ideally white pumpkin should be used. Yellow can also be used. Some people mix the two in equal quantities. My mom made it with yellow pumpkin.

3. Add the pumpkin and slit green chillies to a pan. Add about a cup of water. Cook in medium flame covered till the pumpkin is cooked, but still retains its shape. Most of the water was drained for me by this time.

4. Add the cooked cow peas, coconut milk and salt. Add the reserved water as needed.

5. Simmer. Do not cook in high heat after coconut milk is added to any dish as it will curdle.

6. Switch off and season. Take a small pan. Add coconut oil. You can use any oil, but the coconut oil gives it its unique taste. Add curry leaves and add to the curry. You can add curry leaves directly with the peas and then finally add the coconut oil just to the top of the curry

Tasty Traditional Recipes

Cabbage Thoran

Cabbage Thoran - Tasty Traditional Recipes

Ingredients
Cabbage (I used half a small cabbage) finely chopped
Onion 1 finely chopped
Coconut 1/2 cup
Green Chillies 3 (adjust as per your need. I just used 2 cause of my son)
Jeera 1 tsp
Turmeric 1/2 tsp
coriander powder 1/2 tsp
Mustard 1/2 tsp
Curry Leaves few
Garlic 1 clove

Salt and Oil to taste

Method 

1. Add coconut, jeera, green chilli, garlic into a mixer and grind into a coarse paste without adding any water (just pulse a little).

2. In a pan, add oil. Add the mustard seeds. Let it sputter. Add the curry leaves and after a few seconds, add the onion and saute till it is slightly browned.

3. Add the cabbage and cook till it is almost done.

4. Add the ground coconut mix, salt, turmeric powder and coriander powder. Cook till the cabbage starts to brown and the raw smell of garlic and coconut is gone.

Serve as a side for rice.

Tasty Traditional Recipes

Sambar

Sambar - Tasty Traditional Recipes 

Ingredients
Toor Dal 1/2 cup
Potato 2
Carrot 1
Vendakka 7
Onions 1
Tomato 2
Green Chillies 1 (add more for a nice spicy sambar)
Tamarind paste 1 tsp
Curry Leaves few
Sambar powder 3 tsp
Hing a little

Oil and Salt to taste

Method 

1. Cook the toor dal with a couple of cups of water in a pressure cooker till is mushed up well.

2. In a pressure cooker, heat some oil. Add onions. Saute for a minute. Add curry leaves and green chillies

3. Add potatoes, carrots, vendakka all cut into big pieces. Saute for another minute

4. Add the tomatoes,  tamarind paste, sambar powder and mix well.

5. Add the cooked dal. If needed add some more water. (I added 1 cup of water).

6. Pressure cook for 2 whistles.

Garnish with coriander leaves (optional). Sambar is ready to be served with rice

Tasty Traditional Recipes

Aviyal

Aviyal - Tasty Traditional Recipes 

Ingredients 
Potato 1
Carrot 1
Beans 10-15
Peas 1/4 cup
Vazhakka 1
Raw Mango 1 very small For Grating
Coconut 1/2
cup Curry Leaves few
Green Chilli 2
Cumin/Jeera 1 tsp
Turmeric 1/2 tsp
Garlic 1 pod
Salt to taste.
Coconut oil a little for dressing (optional)


Method of Preparation 
1. Grind all the ingredients under 'for grating' into a fine paste adding enough water.
2. Cut all the vegetables above into long 2 inch pieces.
3. Add the vegetables to a pot and add just some water. Cook till it is almost cooked.
4. If there is too much water drain it. Otherwise, add the paste and some salt. If needed add a little more water.
5. Cook till the raw smell of the paste is gone and the vegetables are well cooked.

You can add a little coconut oil at the end.
It add a nice taste to it. Of course, it depends on the person.