Kerala Fish Biriyani

Ingredients :

• King Fish - 1/2 kg
• Onion - 4 big
• Green chilly - 2
• Ginger - 1" piece
• Garlic - 8- 10 glove
• Tomato - 1/2
• Cashew nut - 12
• Raisin - 12
• Chilly powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Biriyani Masala - 1/2 tsp
• Milk- 3 tsp
• Saffron - few strands
• Wheat powder - 1 cup
• All purpose flour - 1/2 cup
• Coriander leaf - 1/2 cup
• Ghee - 4 tsp

For Marination :

• Turmeric powder - 1/4 tsp
• Chilly powder - 1 tsp
• Pepper powder - 3/4 tsp
• Ginger garlic paste - 3/4 tsp
• Salt 

For Grinding :

• Coconut grated - 1 tsp
• Cashew nut - 8

For Rice :

• Basmati Rice - 2 cups
• Water - 5 cups
• Star anise -1
• Bay leaf - 1
• Cinnamon - 1" piece
• Cardamom -4
• Cloves -4
• Fennel Seeds - 1/2 tsp
• Lemon juice - 1 tsp
• Salt

1.Fry the sliced onion(use only one onion) in batches until deep brown by heating oil.In the same oil,fry the cashew nut and raisin.Make a paste of green chilly,garlic and ginger by adding 1/2 tsp water.Puree the ingredients for grinding.Marinate the fish with the ingredients given for marination.Keep it aside for atleast an hour.Shallow fry the fish in heated oil in a pan.

2.Boil the water in a big pan/vessel by adding salt,star anise,Bay leaf,Cinnamon,Cardamom,Cloves,Fennel seeds and lemon juice.The taste of water should be salty so that when the rice gets cooked,it absorbs right amount of salt.Add the rice when the water starts boiling.When the rice is almost cooked(90%),turn off the flame.Drain the rice and keep it aside.

3.Heat 1 tsp ghee in a pan and add the sliced onion(rest of the onion).Saute till the onion becomes dark brown and add the sliced tomato.Add the green chilly-ginger-garlic paste when the tomato gets cooked well.Add the chilly powder,coriander powder and Biriyani masala.Mix in the cashew nut paste to this.Add the fried fish to this and when the gravy thickens,switch off the flame.

4.In a big pan,place the fish and gravy.Over it layer half of the cooked rice.Sprinkle the fried onions,fried cashew nuts,raisins and sliced coriander leaf.Pour 1 tsp of ghee over it.Add half of the saffron mixed milk over it.Again make a layer of rice and repeat the garnishing.

5.For making dum,make dough with wheat powder and all purpose flour.Seal the biriyani pan with the dum and cook the biriyani in high flame for 5 mnts and low flame for 15 mnts.If the pan is not very thick,place the pan over a bigger pan and boil water in the bigger pan.Place the biriyani pan only when the water starts boiling.After 20 mnts,remove the pan from the flame and open the dum after 10 mnts.Serve with raita and pickle.

Mango lassi

Ingredients :

• Mango -2 Or Mango pulp
• Curd/yogurt - 1 cup
• Milk - 1/2 cup
• Sugar - 4 tsp
• Cardamon powder - a pinch
• Ice cubes

1.Peel and chop the mangoes.We can also use mango pulp instead.Puree the mango in a blender/Mixer.Add yogurt and milk to this and blend again.Mix in sugar and cardamom powder and blend for a few more minutes.Give a pulse or two after adding the ice cubes to this.Serve by pouring in glasses.Garnish with mango pieces/saffron.

Kothamara Thoran/ Kotamara Mezhukuperati

Ingredients :

• Kothamara/Cluster beans - 1 cup
• Grated coconut - 1/2 cup
• Green chilly - 3
• Shallots - 4
• Turmeric powder - 1/4 tsp
• Cumin - a pinch
• Curry leaf 
• Coconut Oil - 1 tsp
• Salt

1.Cook the chopped kothamara in a vessel by adding water and salt.Water should cover the beans.
Meanwhile add grated coconut,sliced shallots,green chilly,turmeric powder and cumin to a blender.Give a pulse or two in the blender.It should not become paste.

2.When the kothamara is almost cooked,add the coconut mix to it.Saute till the kothamara gets cooked and the water dries up.If needed,add some water to cook the kothamara.Sprinkle curry leaf and pour 1 tsp of coconut oil to the thoran.

Mambazha Pulissery

Ingredients :

• Ripe Mango -2 small
• Chilly powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Mustard seeds - 1/2 tsp
• Dry Red chilly - 2
• Curry leaf - 1 strand
• Coconut oil - 1 tsp

For grinding :

• Mango pieces
• Grated coconut - 1/2 cup
• Yogurt/Curd - 1cup
• Green chilly - 3
• Turmeric powder - 1/4 tsp
• Black pepper - 1/4 tsp
• Cumin - a pinch

1.Slice the mango piece or if using full mango,peel the skin off.Grind the ingredients mentioned in a blender.Cook the mango pieces by adding  chilly powder,turmeric powder and salt.

2.When the mango pieces are well cooked,lower the flame and add grinded mix.Stri well for five more minute and check for the sweetness.If needed,add some sugar.

3.Heat oil in another pan and when the oil is hot,add mustard seeds.When mustard starts spluttering,add the dry red chilly and curry leaf.Pour this over the curry and serve with rice.

Dal-tomato curry

Ingredients :

• Dal - 1 cup
• Tomato - 1
• Pearl onion/Shallots - 5
• Ginger - chopped 1/4 tsp
• Asafoetida - a pinch
• Curry leaf
• Turmeric powder - 1/4 tsp
• Chilly powder - 1/2 tsp
• Green chilly - 2
• Coconut oil - 1 tsp
• Fennel seeds - 1/4 tsp

1.Cook dal in a pressure cooker by adding water,turmeric powder and salt.I usually cook for 3 whistles.Chop the shallots and tomato.

2.Meanwhile,heat oil in a pan and when oil is hot,add the fennel seeds.When it starts becoming brown,add the shallots.Saute well and add ginger when shallots starts changing colour.Add curry leaf,green chilly and tomato.

3.When the tomato is cooked,add a pinch of asafoetida powder.Add chilly powder.When the raw smell of the chilly powder goes,add the cooked dal to this.Cook till the curry gets the required consistency.Serve with rice/chapati

Semiya Upma/ vermicelli upma

Ingredients :

• Semiya/Vermicelli - 1 cup
• Urad dal - 1/2 tsp
• Mustard seeds - 1/4 tsp
• Onion - 1 small
• Carrot - 1 small
• Beans - 3
• Green chilly - 2
• Ginger chopped - 1/4 tsp
• Curry leaf
• Dry Red chilly - 1
• Cilantro/Coriander leaf - 1 tsp
• Water - 2 cups
• Salt.
• Oil

1.Heat oil in a pan and add urad dal.When it turns brown,add mustard seeds.Add the dry red chilly and curry leaf when mustard seeds starts spluttering.

2.Add sliced onion,carrot,beans,ginger to this.Saute till the vegetables get cooked.Add two cups of water to this and add salt.

3.When the water starts boiling,add the semiya and stir well.Cook for a few minutes until the water dries up and semiya gets cooked.Garnish with cilantro and serve.

Semiya Payasam/Vermicelli payasam

Ingredients :

• Semiya /Vermicelli - 1 cups
• Milk - 500 ml 
• Cardamom powder - 1/4 tsp
• Sugar - 1/2 cup
• Cashew nuts - 3 tsp
• Raisin - 2 tsp
• Ghee - 1 tsp
• Saffron - few strands(optional)

1.If the vermicelli is not roasted,heat ghee in a pan and roast the vermicelli until it turns light brown.We can also get roasted vermicelli from market(If roasted,skip this step of roasting).Keep it aside,Roast cashewnut and raisin in the same ghee.

2.Heat a large pan and add milk.When the milk starts boiling,reduce the flame to low and add the roasted semiya.Stir well and add the sugar till the semiya gets cooked.It will take 15 minutes to cook the semiya.

3.When almost cooked add the cardamon powder.Stir well and remove from the flame.Add the saffron strands,cashewnuts and raisin.

Thenga Chammanti

Ingredients :

• Coconut grated – 1 cup
• Dried red chilli – 1-2
• Tamarind – two inch piece
• Ginger sliced – ½ tsp
• Curry leaf
• Shallots/Pearl onion – 2
• Coconut oil.

1.Heat oil in a pan and add grated coconut,Red chilli,shallots sliced,ginger and curry leaf.Saute till the coconut starts changing colour.Remove from the fire and add tamarind and salt.Grind the mix by adding 1 tsp of water.Serve with rice,Kanji,idli,dosa etc

Kerala Sambhar/Kerala Sambar

Ingredients :

• Vegetables - 1 cup
• (Potato - 1,
• Ladies finger- 4,
• Tomato - 1,
• Drumstick - 1,
• Onion -1 )
• Tamarind - lemon size
• Dal - 1 cup
• Sambhar powder - 2 tsp
• Asafoetida - a pinch
• Chilly powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Mustard seeds - 1/4 tsp
• Shallots/Pearl onion - 2
• Red chilly - 2
• Coriander leaf - 2 tsp
• Curry leaf
• Salt
• Oil

1.Cube the vegetables and soak the taramrind in 1 cup water.Cook the dal in a pressure cooker or a pan by adding enough water,turmeric powder and salt.When cooked mash the dal with a spatula/spoon.

2.Cook the vegetables in another pan by adding enough water and salt.When the vegetables are almost cooked ,add the dal and soaked tamarind water.

3.Meanwhile,heat another pan and add sambhar powder,chilly powder and asafoetida.When the raw smell goes,transfer this to the cooked vegetable mix.Stir well and add enough water to adjust the consistency.Add the coriander leaf and check the salt.

4.Heat oil in another pan and add the mustard seeds.When the seeds splutter,add the sliced shallots,red chilly and curry leaf. Pour this over the curry.

Kerala style Green Peas Curry

Ingredients :

• Green peas – 1 cup
• Onion – 1 medium
• Green chilly – 3
• Tomato – 1/2
• Ginger-Garlic paste – ½ tsp
• Turmeric powder – ¼ tsp
• Coriander powder – 3/4 tsp
• Coconut milk – ½ cup
• Oil
• Coriander leaf – 2 tsp (Optional)

1.Soak the green peas in water overnight or for 8-10 hours.Pressure cook the green peas by adding some water and salt.(I usually cook for 3 whistles)

2.Heat oil in a pan and add sliced onion.When the onion turns translucent,add the ginger-garlic paste and green chilly.When the raw smell of the ginger-garlic paste goes,add tomato.When the tomato gets cooked well,add the turmeric powder and coriander powder.Saute well and remove it from the flame.

3.Blend this mixture to make a paste.Heat the same pan and pour this mixture to it.Mix in the cooked green peas to it and let it boil.When the bubbles start coming add the coconut milk and coriander leaves.Turn off the flame after 5 minutes.Serve with Rice/Chapati/Appam/Idiyappam.

Easy Flan Recipe

Ingredients :

• Milk - 2 cups
• Eggs - 4
• Sugar - 1 cup
• Vanilla extract - 1/2 tsp
• Cardamom powdered - 1 pinch

1.Whisk the milk,eggs,1/2 cup sugar and vanilla extract.Add the cardamom powder to this and set it aside.

2.Heat a pan and melt 1/2 cup sugar by adding 2 tsp of water.Stir until the liquid becomes light golden in color.Add 1 tsp of this caramelized sugar to each of the ramekin or baking dish .

3.Pour the egg mixture over the sugar syrup till half of the ramekin.cover all of the ramekin with aluminum foil.We cam make the flan by baking or steam cooking

In oven :
4.Preheat the oven to 350 degrees Fahrenheit (175 degree Celsius).Place the ramekins in a baking dish filled with 1 inch water and bake for 55-60 minutes.

For steam cooking :
5.Heat water in large pan and place the ramekins in the water.Cover the pan and steam cook for half an hour.

6.Run the knife through the sides of the flan in bowl.Cover the bowl with serving plate and invert the plate holding the ramekin. Keep this refrigerator for an hour and cut the flan to desired shape.

Varutaracha Chicken Curry/Kerala Nadan chicken curry

Ingredients :

• Chicken - 1/2 kg
• Onion - 3
• Ginger-garlic paste - 1 tsp
• Pepper powder - 1/4 tsp
• Tomato - 1/2
• Curry leaf

For Marination :

• Turmeric powder - 1/4 tsp
• Chilly powder - 1/2  tsp
• Coriander powder - 1 tsp
• Chicken masala - 1 1/2 tsp
• Salt

For Roasting :

• Coconut grated - 4 tsp
• Shallots - 2
• Curry leaf
• Gralic - 2 clove
• Chilly powder - 1/2 tsp
• Coriander powder - 1/2 tsp

1.Marinate the chicken with the ingredients given for marination.Keep it aside for minimum half an hour.

2.Dry roast the ingredients for roasting.Grind the roasted coconut in a blender by adding 1 tsp water.

3.Heat oil in a pan and add sliced onion.When the onion becomes brown, add the ginger-garlic paste.When the raw smell of the Ginger-garlic paste goes,add the tomato.

4.Add the chicken to the pan when the tomato is blended well.Saute well and add some water.Mix in the coconut paste to this.Sprinkle pepper powder and curry leaf over.Cook it covered for half an hour.Serve hot with rice/chapati.

Kothu Roti

Ingredients :

• Roti/Chapati - 4
• Chicken curry - 1/2 cup
• Egg - 2
• Onion - 1 medium
• Carrot - 1
• Capsicum - 1/4
• Garlic -3 cloves
• Green chilly - 2
• Red chilly flakes - 1/2 tsp
• Soya sauce - 1/2 tsp
• Curry masala/Garam masala - 1 tsp
• Chilly powder - 1/4 tsp
• Curry leaf
• Salt

1.Make egg scramble with pepper and salt and keep it aside.Chop roti/chapati into medium pieces.It need not be of regular size.We can also make this with porota instead of chapati.

2.Heat oil in a pan and add sliced onion,green chilly,minced garlic,carrot and curry leaf.Saute well till the mixture gets cooked.Add red chilly flakes,curry masala and chilly powder.

3.Mix scrambled egg and capsicum to this.Add soya sauce and chopped chapati.Chicken curry with gravy is mixed in and saute well.We can also use leftover chicken curry.Saute till the mix becomes dry.This is a delicious Sri Lankan food.

French toast Roll ups

Ingredients :

Bread slices – 6

Egg – 1

Spread/Jam/Peanut Butter/Nutella

Ground cinnamon – ½ tsp

Powdered sugar – ½ tsp

Milk – 2 tsp

Butter – 2 tsp

Vannila extract – ½ tsp

1.Remove the bread crust and flatten the bread with a roller

2.Spread any kind of filling that you like (spread/Jam/Peanut Butter/Nutella) on the flattened bread and roll it up.

3.In a bowl whisk egg,milk and vanilla extract.In another one, mix the sugar and cinnamon powder.

4.Heat butter in a pan and fry the rolls after dipping them in egg-milk mixture first.Turn the rolls so that it gets cooked(becomes slight brown ) on all sides.Make all the rolls like this.

5.Sprinkle sugar-cinnamon powder over the rolls after removing from the flame.Serve with maple syrup/honey.This is an easy to make snack and breakfast recipe.

Avocado/ Butter Fruit Milk Shake

Ingredients :

• Avocado/Butter fruit - 1
• Frozen milk - 1 cup
• Sugar - 1 tsp
• Water

1.Blend together the avocado,milk and sugar. Add water to adjust the thickness. This is a healthy and delicious drink.

Egg fried rice

Ingredients :

Basmati rice/Long white rice - 2 cups
Onion - 1 big
Carrot - 2
Beans - 15
Spring onion - 1/4 cup
Soya sauce - 1 tsp
Green chilly
Ghee - 2 tsp
Lemon juice - 1 tsp
Pepper powder - 1 1/2 tsp
Egg - 3
Salt

1.Chop the carrots,beans and spring onion into very small pieces.Make scrambled egg with pepper and salt.Keep these aside

2.Heat 1 tsp ghee in a pan and when melted add the rice.Saute the rice well for 5 minutes. Then cook the rice by adding water(4 cups),salt,slit green chilly and lemon juice.

3.Heat another big pan and add ghee or oil.Add sliced onion to this and saute well.When the onion becomes translucent, add chopped carrot and beans.Saute till the vegetables get cooked.It should not be overcooked.

4.Add cooked rice to this vegetable mix.Saute well and add  1/2 tsp pepper powder,soya sause and spring onion.Mix the scrambled egg to this.For vegetarians, skip the scrambled egg part and add more types of vegetables like green peas,paneer.

Moru kachiyadu kerala style

Ingredients :

• Yogurt – 1 cup
• Green chilly – 4
• Onion – 1 small
• Ginger sliced – ½ tsp
• Asafoetida/Kayam – a pinch
• Turmeric powder – ¼ tsp
• Curry leaf
• Mustard seed – ½ tsp
• Dry Red chilly – 1

1.Blend yogurt,green chilly in a mixer/blender.

2.Heat oil in a pan add mustard seed.Let it crackle and then add the dry chilly and curry leaf.Add the sliced onion and add saute well.When the onion turns light brown,add turmeric powder and a pinch of asafoetida powder.

3.Remove the pan from the flame and transfer the yogurt mix to this otherwise the curd might curdle.Saute well and add salt.This is an easy to make recipe and requires only a few ingredients.

Beetroot thoran Kerala style

Ingredients :

Beetroot - 1 big

Coconut grated - ½ cup

Green chilly – 3

Shallots – 3

Onion – 1 small

Turmeric powder – ¼ tsp

Pepper powder – ¼ tsp

Garlic – 2 cloves/ 1/2 tsp

Cumin – ¼ tsp

Oil

Curry leaf

1.Chop beetroot,green chilly and garlic in a food processor or a grater.Mix together grated coconut,sliced onion,cumin,turmeric powder in a bowl.

2.Heat oil in a pan add the sliced shallots.When the shallots turn light brown,add the beetroot-green chilly-garlic mix.Pour 2 tsp of water to this.Saute for 2 minutes.

3.Add the coconut mix to it and stir well for 10-12 minutes on low flame.Sprinkle the pepper powder and curry leaf when the beetroot is almost cooked.When cooked,switch off the flame and serve with rice.

Kerala Beef fry

Ingredients :

• Beef – 500 grams
• Onion – 3
• Ginger-Gralic paste – 1 tsp
• Tomato – ½
• Shallots - 10
• Turmeric powder – ¼ tsp
• Chilly powder – ½ tsp
• Coriander powder – 1 tsp
• Beef masala – 1 tsp
• Pepper powder – ¼ tsp
• Curry leaf
• Oil

1.Heat all the powders(chilly powder,coriander powder,turmeric powder,beef masala)  for 5 minutes in a pan and marinate the beef with this. Add salt to this.Keep this for minimum half an hour.

2.Pressure cook this marinated beef along with sliced shallots.Add only 2 tsp of water while cooking in pressure cooker.We have to cook till beef becomes tender (I usually cook for 10-12 whistles on medium flame)

3.Heat oil in a pan and add the sliced onion.When the onion turn dark brown,add ginger-garlic paste and then the tomato pieces.Transfer the cooked beef to this when the tomato gets cooked.

4.Add pepper powder and curry leaf to this.More curry leaf will give good flavor.Saute well till the beef becomes very dry and dark brown colour.Switch off the flame.Colour of the beef will turn more dark if we keep it for some more time.Enjoy with Rice/Chapati/Kappa.

Kerala Vegetable stew

Ingredients :

• Onion - 1 medium
• Potato - 2 medium
• Carrot - 2 medium
• Beans - 1/4 cup
• Thick coconut milk - 1 1/2 cup
• Thin coconut milk - 1 cup
• Cinnamon - 1 inch piece
• Cardamom - 3
• Cloves -3
• Cashewnut - 8
• Pepper powder - 1/2 tsp
• Green chilly-4
• Curry leaf
• Oil 
• Salt

1.Heat oil in a pan and add cinnamon,cloves and cardamom. When the aroma of the spices comes,add onion,green chilly and curry leaf.
2.When the onion turns light brown, add the cubed vegetables and pepper powder.Coat well and add thin coconut milk along with salt. Let the vegetables get cooked.It will take around 15 minutes to cook the vegetables.
3.Add thick coconut milk and cashew paste.Let it boil and serve with appam/idiyappam etc.

Chicken Cutlet Kerala Style

Ingredients :

Boneless Chicken - 400 grams

Onion – 2 medium

Ginger – Minced 1 tsp

Garlic – Minced 1 tsp

Curry leaf – minced 1 strand

Potato – 1 small mashed

Chilly powder – ¼ tsp

Garam masala – 1 tsp

Pepper powder – 1/2 tsp

Turmeric powder – ¼ tsp

Green chilly - 3

Bread crumbs -  ½ cup

Egg white - 2

Oil

Salt

1.Cook the boneless chicken with salt,pepper and water and mince it.Chop finely the onion ,ginger  ,garlic ,curry leaf and green chilly.We can use a food processor/blender to mince the chicken,onion etc .Cook the potato by adding water,turmeric powder and mash it.

2.Heat oil in a pan and add chopped onion-ginger-garlic-green chilly-curry leaf.When the mix turns golden brown add  ¼ tsp pepper powder,chilly powder and garam masala.Mix it well

3.Add the minced chicken to this and saute well.Remove from the fire and mix in the mashed potato.Let it cool and make small balls from this mixture.

4.Make oval shape from the ball using hand and dip in the egg white.Then coat well in the bread crumbs and deep fry in the oil.Drop the cutlet only when the oil is very hot otherwise it will absorb more oil.

Varutharacha Egg Curry/Kerala Egg Curry

Ingredients :

• Eggs – 3
• Coconut grated– 1 cup
• Shallots – 1
• Chilly powder – 1 tsp
• Coriander powder – 1 ½ tsp
• Fennel powder – ¼  tsp
• Garam masala/Chicken masala/Egg masala – 1 tsp
• Onion – 1 medium
• Tomato – ½
• Ginger- garlic paste – ½ tsp
• Curry leaf
• Oil
• Salt

1.Hard boil the eggs for 10-15 minutes.Heat a pan add ½ tsp oil and add shallots and grated coconut.Roast this coconut until it turns brown.It need not become dark brown.Remove from the flame and add powders-chilly powder,coriander powder and fennel powder.If fennel powder is not available,use ½ tsp fennel seeds.Grind this into a paste by adding little water.

2.Heat oil in another pan and add sliced onion.Saute till it becomes light brown and then add ginger-garlic paste.When the raw smell of the paste goes,add tomato.

3. Add masala powder to this when the tomato is cooked well. Transfer the coconut paste to the onion mix and add ½ cup water to this to get the proper consistency.Gravy shouldn’t be too watery or very thick.Add halved eggs to this.When the curry becomes required consistency,switch off the flame.This is a great combination with Rice,Chapati,Appam,Idiyappam,Pathiri etc

Kerala Kadala curry with coconut milk/Black chickpeas Masala

Ingredients :

• Kadala /Black chickpeas/kala chana– 1 cup
• Mustard seeds – ½ tsp
• Onion – 1 big
• Tomato – 1/2
• Ginger-garlic paste- 1 tsp
• Coconut milk – ½ cup
• Chilly powder – 1 tsp
• Coriander powder – 1 ½ tsp
• Fennel powder – ½ tsp
• Garam masala /Chicken masala – 1 tsp
• Oil – 2 tsp
• Curry leaf
• Salt

1.Soak the chickpeas in water overnight or for 8 hours.Cook the chickpeas in pressure cooker or a vessel by adding water,salt and a pinch of turmeric powder.For 1 cup add 2 cups of water while pressure cooking.(I cook for 6 whistles on medium flame).

2.Heat oil in another pan and add the mustard seeds and let it crackle.Then add sliced onion and curry leaf.When the onion turns brown,add ginger-garlic paste and tomato.Saute well.

3.When the tomato is cooked well,add the powders(chilly powder,coriander powder,fennel powder,masala) one by one.If the gravy is very dry add 2 tsp of water that we used to pressure cook the chickpeas.

4.Transfer the cooked chickpeas to this masala and mix well.Add some water from the pressure cooked chickpeas, as this will give enough gravy.Add the coconut milk and when let it stay in low flame for five more minutes.Add some more curry leaf and serve.

Easy vegetable sandwich

Ingredients :

• Bread slices – 4
• Onion – 1 medium
• Tomato – 1 small
• Chilly powder – ¼ tsp
• Coriander powder – ¼ tsp
• Garam masala – ¼ tsp
• Butter- 2 tsp

1.Slice the onion lengthwise to 10 pieces.Heat oil in a pan and add this onion slices.When onion becomes light brown,add the tomato pieces.Saute well till tomato gets cooked.We can also add vegetables like potato,beans,carrot to this which will add more flavor.

2.Add the powders (chilly powder,coriander powder,garam masala) one by one.Remove from the flame when the raw smell goes.

3.Heat another pan add 1 tsp of butter.When the butter melts,place one bread piece and over it spread half of the masala.Cover it with another piece and turn it over.Likewise,make other one too.

4.Cut the sandwich diagonally and serve with ketchup.This is an easy to make healthy sandwich that can be served as a snack.

Shrimp masala/Shrimp roast

Ingredients :

• Shrimp – 400 grams
• Onion – 2 medium
• Tomato – 1
• Ginger-Garlic paste – 1 tsp
• Curry leaf
• Oil - 2 tsp
• Water – 2 cups

For Masala :

• Cloves : 3
• Cinnamon – ½ inch stick
• Cardamom - 2
• Black Peppercorns : 1/4 tsp
• Fennel – ¼ tsp
• Chilly powder – ½ tsp
• Coriander powder – 1 tsp
• Turmeric powder – ¼ tsp
• Salt.

1.Make a paste of ingredients given for masala and marinate the shrimp with it.We can also use ready-masala powder instead of cinnamon-cardamom-peppercorns-fennel.Keep it aside for half an hour.

2.Meanwhile heat a pan and add oil.When the oil becomes hot add the sliced onion and curry leaf.Add ginger-garluic paste when the onion turns golden brown.When the raw smell of the ginger-garlic paste goes,add tomato pieces.Saute well so that tomato blends well.

3.Add the marinated shrimp to this.Mix well with onion gravy.Add enough water and salt and cook it covered for 20 minutes.Saute in between and let it dry.Serve hot with rice/chapatti/appam/pathiri etc.

Kerala fish Curry/Kottayam style without coconut Milk

Ingredients :

• King Fish – ½  kg
• Shallots/Pearl onion – 20
• Chilly powder – ½ tsp
• Coriander powder – 1 tsp
• Turmeric powder – ¼ tsp
• Fish masala – Optional
• Coconut oil – 2 tsp
• Curry leaf
• Mustard – ½ tsp
• Green chilly – 2 small
• Ginger – 1 small piece
• Garlic – 5
• Cocum – 2-3 pieces

1.Make a paste of green chilly,ginger and garlic with a mortal and pastel or by using a blender.Soak cocum in water.

2.Heat a manchatti or thick pan and add coconut oil.When the oil becomes hot,add mustards seeds.On cracking of the mustard seeds,add sliced shallots/onion with curry leaf.Saute well.

3.When the onion turns brown add the green chilly-ginger-garlic paste.Saute well  till raw smell of the paste goes.Add all the powders one by one(turmeric powder,chilly powder,coriander powder,fish masala powder).If needed add some more coconut oil.Saute well

4.Add the cocum with water and then the fish pieces..Add one cup of water and cook it covered.Circle the chatti in between so that all the pieces gets cooked. We can use any kind of fish,only the cooking time varies.

5.When the fish is cooked well check salt and add enough water so that gravy becomes thick.Add some more curry leaf.Remove from the fire and serve with rice/kappa.

Kerala Fish Curry with coconut milk

Ingredients :

• King Fish – 1 kg
• Thick Coconut milk – 2 cups
• Thin coconut milk – 1 cup
• Curry leaf- 1 strand
• Turmeric powder – ½ tsp
• Coriander powder – 1 ½ tsp
• Chilly powder – 1 tsp
• Ginger – a small piece sliced
• Green chilly - 3
• Shallots/Pearl onion – 4
• Coconut oil – 1 tsp
• Cocum(Kudam puli) – 4 pieces
• Salt

1.Soak cocum in water and keep it aside.Add 1 tsp of coconut oil in a manchatti.If manchatti is not available use a thick pan.Add sliced shallots,green chilly,sliced ginger and curry leaf to this.

2.When the shallots turn light brown,add the powders(turmeric powder,coriander powder,chilly powder) and saute well.

3.Add cocum with water and salt.To this,add the thin coconut milk and fish pieces.Let it cook on low flame and slowly rotate the pan in between so that fish doesn’t becomes smaller pieces.Add more salt or cocum if required.

4.Thick coconut milk should be added when the fish is almost done.Let it boil and remove from the flame.Gravy shouldn’t be too watery.Sprinkle a spoon of coconut oil over and some curry leaves.

Kerala style Appam / Palappam

Ingredients :

• Regular Rice/Raw Rice(Pachari) – 2 cup
• Parboiled rice/Idli rice(Puzhungalari) – 1 cup
• Cooked rice – 4 tsp
• Grated coconut/Coconut milk – 1 cup
• Sugar – 1 tsp
• Salt – As required
• Yeast – ½ tsp
• Water

1.Soak both the rice separately in water for 6 hours.Blend the rice with enough water and add cooked rice,coconut milk,sugar and salt.Appam tastes better with coconut milk than grated cconut.Add yeast to this mix and blend well.Add enough water also to get the required consistency.

2.Keep the batter for 10-12 hrs in room temperature for fermentation.

3.Heat a pan or appam chatti and apply some oil.Pour a ladle of batter and circle the pan to spread.Keep it covered until appam is cooked well.There should be a light golden shade on the edges of appam.

4.Transfer the appam from the flame.

Pathiri

Ingredients:

• Rice flour -  1 cup
• Water – 1 cup
• Salt
• Coconut oil – 1 tsp

1.Boil water in a vessel. Add enough salt and a spoon of oil to the water.

2.Add rice flour to this boiling water and mix well.Switch off the flame and knead with a spoon .

3.Knead the flour well and make the dough even when the flour is warm.Make small balls from the dough.

4.Make flattened pathiri from the balls with a chapatti press or roller.

5.Heat a pan and place the pathiri on medium flame.Keep pressing when the bubble rise up.Remove from flame when small spots starts appearing.It shouldn’t turn brown.

Sharjah Shake

Ingredients :

• Frozen milk – 1 cup
• Boost/Bournvita – 1 tsp
• Small banana – 1
• Sugar – 1 tsp
• Instant coffee powder – ¼ tsp
• Cashewnut – 8
• Icecream - Optional

1.Mix together banana,boost/Bournvita,Sugar,Coffee powder and cashew nut in the blender.Blend the mix with some milk.Add the rest of the milk when blended well.For better result,use the frozen milk eventhough we can use boiled milk.

2.Pour it to a glass and place a scoop of icecream on the top.

Carrot Halwa

Ingredients:

• Carrot - 8
• Milk – 4 cups
• Condensed Milk – 1 can
• Cardamom - 6
• Ghee – 2 tsp
• Cashew – ½ cup
• Raisin – ¼ cup

1.Grate the carrot and boil the milk in a big vessel.

2.Add the graded carrot to the boiling milk and keep on stirring at regular intervals.

3.Stir till the carrot turns tender and the milk gets absorbed.Add condensed milk to this.If condensed milk is not available add sugar instead.

4.Stir very well and add a spoon of ghee and powdered cardamom.Saute again till it halwa dries up.

5.Heat ghee in a pan and saute cashew and raisin.Mix this to the halwa mix and serve.

Kerala Easy Chicken Fry

Ingredients :

• Chicken- 1 kg
• Onion – 4
• Tomato – ½
• Ginger-garlic paste – 1 tsp
• Green chilly – 2
• Curry leaf- 1 strand
• Oil – 2 tsp
• Coriander leaf

For Marination:

• Turmeric powder – ½ tsp
• Coriander powder – 1 ½ tsp
• Chilly powder – 1 tsp
• Pepper powder – ½ tsp
• Chicken masala – 1 tsp
• Yogurt- 2 tsp
• Salt.

1.Heat a pan and add the powders (turmeric powder,coriander powder,chilly powder,pepper powder,chicken masala) given in marination.Saute the powders till the raw smell goes.Add this to the cleaned chicken pieces  and yogurt. Keep this marination for a few hours or atleast half an hour.

2.Heat a pan and add oil.To this, add the sliced onion and saute till it turns golden brown.Chicken fry tastes better when the onion becomes dark brown,.Add ginger-garlic paste,green chilly and tomato pieces to this and mix well.

3.When the tomato is mashed,add the marinated chicken to this.Add some water and cook it covered for half an hour.Saute in between so that all the pieces are cooked well.We need to add only less quantity of water as water will come out of chicken pieces while cooking.

4.Saute well till the chicken gets cooked and becomes dry. Add enough water if needed.Garnish with coriander leaf and serve hot.

Kerala Style Masala Dosa

Ingredients:

• Ghee- 1 tsp
• Oil – ½ tsp

For Dosa Batter:

• Raw Rice(Pachari) - 2 cups
• Parboiled Rice (Puzhungalari) – 1 cup
• Black gram/Urad dal(Uzhunnu) – 1 cup
• Fenugreek seeds(Uluva) – ½  tsp
• Salt

For Masala:

• Potato - 2 Medium
• Mustard – ½ tsp
• Onion – 1 Medium
• Tomato – ½
• Ginger-Garlic paste- 1/2 tsp
• Turmeric powder – ¼ tsp
• Green chilly- 4
• Curry leaf- 1 strand
• Salt

1.Soak the dal and rice separately for minimum 6 hours.Grind parboiled rice and raw rice separately.Mix this with the grinded dal-fenugreek mixture with enough water.Add salt and mix well and keep it aside for fermentation for 10 hours.

2.Cook the potato with enough water,salt and turmeric powder and mash the potato with a spatula.

3.Heat oil in a pan and splutter mustard seeds.Add sliced onion,green chilly and  curry leaf.When the onion turn golden brown,add ginger-garlic paste and tomato pieces.

4.When the tomato is cooked well,add the turmeric powder.Add the mashed potato with little water.Saute till the masala becomes dry.

5.Heat a dosa pan and pour dosa batter.Sprinkle ghee over the dosa with a spoon.Place masala over the dosa and press gently to one side.Serve with chutney/sambhar.

Potato-Green peas Masala

Ingredients :

Potato – 3 medium

Green peas – ½ cup

Onion – 1 big

Tomato – ½

Ginger-Garlic paste – ½ tsp

Coconut grated- ½ cup

Turmeric powder- ¼ tsp

Chilly powder – 1 tsp

Coriander powder – 1 tsp

Garam Masala /Chicken masala– 1 tsp

Curry leaf- 1 strand

Oil- 2 tsp

Salt

1.Soak the green peas in water overnight and cook till half done.

2.Add 1 tsp oil in the pan and add the cubed potato pieces and cooked green peas.Saute till the pieces turn light brown and remove it from the fire.

3.Meanwhile roast the grinded coconut in another pan till it turns golden brown.Remove the pan from the fire and add garam masala powder.We can also use chicken masala instead of garam masala.Grind this to a paste by adding little water.

4.Add 1 tsp oil and sliced onion in the same pan that we used to saute potato.When the onion turns golden brown,add ginger-garlic paste,curry leaf and tomato.Saute well till tomatoes are well cooked.Add the powders(turmeric powder,chilly powder and coriander powder) and mix well.To this add potato-green peas and coat well.

5.Potato-green peas is cooked well by adding enough water and salt.When the potato is almost cooked,add the coconut paste and adjust the consistency of the gravy depending upon our taste.I prepared almost dry recipe.This goes well with chapati and rice.

Vegetable Kurma Kerala style

Ingredients : 

Vegetables-

Potato- 2 medium

Carrot – 1 medium

Green peas – ½ cup

Onion – 1

Tomato – ½

Ginger-Garlic paste – ½ tsp

Turmeric powder – ¼ tsp

Coriander powder – ¼ tsp

Curry leaf

Salt

For Masala:

Cinnamon – 1 inch piece

Cardamom – 3

Fennel seeds – ½ tsp

Cloves - 3

For Grinding(Paste):

Grated coconut : ½ cup

Green chilly – 4

Cashewnut – 8

Poppy seed/khuskhus – 1 tsp

Water- ½ cup

1.Cut the vegetables into small cubes.We can use any vegetables like cauliflower,beans etc.Cook the green peas till half done.Grind the ingredients for the masala.If not,we can use ready-made garam masala.Grind the ingredients for paste by adding enough water.

2.Add one tsp of oil in the pan and add sliced onion and curry leaf.When the onion turns slight brown,add the ginger -garlic paste and tomato.Add the powders(turmeric powder,coriander powder,masala powder) and mix well.

3.Vegetables are added to the onion mix and saute well.Cook the vegetables by adding enough water and salt.Cook covered for 10-15 minutes.

4.When the vegetables are almost done mix the grinded coconut paste.Adjust the thickness of the gravy so that it shouldn’t be too watery.Serve with chapatis/Idiyappams/Appams/Rice.

Kerala Egg Puffs

Ingredients:

• Egg- 4
• Puff pastry sheet -1 sheets
• Oil - 1 tsp
• Fennel - 1/4 tsp
• Onion - 1 large
• Ginger and Garlic paste - 1 tsp
• Chilly powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Garam masala/Egg masala - 1/2 tsp
• Pepper powder - 1/4 tsp
• Curry leaf- few
• Tomato ketchup - 1 tsp
• Salt

1.Boil 3 eggs and cut into halves.For frozen puff sheets,thaw it by keeping it outside at room temperature for 40 minutes or as directed in the puff pastry.Cut one sheet into six pieces by slicing through the folded lines once and then across after defrosting.Preheat the oven for 200 degree celsius/400 degree Fahrenheit for 10 minutes.

2.Add oil to the pan,when hot add the fennel and then sliced onion.Add ginger garlic paste and curry leaf when the onion turns golden brown.Add all the powders(chilly powder,coriander powder,garam masala,pepper powder).We can also use chicken masala instead of garam masala.

3.Add tomato ketchup and mix well.If ketchup is not available we can use tomato instead.

4.Spread some masala in the center of a puff pastry piece.Place one half of boiled egg above the masala with egg yolk facing the masala.Stick the corners of the pastry sheet at the center with fingers.

5.Beat one egg and brush it on the top of the prepared puffs.It gives a glossy finish to the puffs.

6.Line the baking tray with the parchment sheets and place the puffs on the tray.Bake for 20-25 minutes on 200 degree celsius/400 degree fahrenheit.We can make 6 puffs by this.Serve warm after 25 minutes.

Kerala Chicken Biriyani

Ingredients : 

• Chicken-1 kg
• Green chilly-ginger-garlic paste-2 tsp
• Chilly powder- 1 tsp
• Onion- 5 medium size,finely sliced
• Cashew nuts,raisin- a handful
• Cashew nuts - 10
• Tomato -1
• Mint leaves- a handful
• Coriander leaves- a handful
• Saffron - few strands
• Milk-3 tsp
• Ghee-2 tsp
• Wheat powder - 1 cup
• All puropse flour - 1/2 cup

For Biryani masala :

• Cinnamon - two one inch pieces
• Cardamom - 5
• Cloves - 5
• Star anise - 1
• Cumin- 1 tsp
• Fennel - 1 tsp
• Bay leaf - a small one

For Rice;

• Basmati rice- 3 cups
• Water-7 cups
• Cinnamon -  one inch pieces
• Cardamom - 5
• Cloves - 5
• Star anise - 1
• Bay leaf - 1
• Fennel- 1 tsp
• Lemon juice-1 tsp
• Ghee - 1 tsp
• Salt

1.Marinate the chicken with salt,chilly powder,half the chilly-ginger-garlic paste,
half biriyani masala and salt and keep it overnight or as long as possible.

Grind the ingredients for Biriyani masala.Making this masala adds more flavor to the Biriyani.We can use the ready made Biriyani masala also.  

2.Fry the onion sliced in oil till it becomes golden brown. Fry the cashews and raisin in the same oil.Make cashew paste by grinding with water

3.Making chicken:
Add some oil and add onion.Saute till it turns brown and add tomato, chilly-ginger-garlic paste,cashew paste,some of the fried onion, mint-coriander leaves and rest of the biriyani masala.Add chicken and water.Cook till the chicken becomes tender and brown.The gravy should be thick.

4.Making rice:

Wash and soak the rice for 30 minutes.Boil water,and add a spoon of ghee,fennel,Bay leaf,cinnamon, clove,cardamom, salt,lemon juice.Add salt to the water so that it tastes a salty,then the rice will absorb enough salt.Add rice when the water starts boiling.Keep it for maximum 8 mints or till the rice is 90% done.
Drain the rice and let it cool.

5.Making dum :
Make dough like chapati dough with wheat and all purpose flour Mix saffron in milk.Place the prepared chicken on the bottom of the biriyani vessel and layer the rice over it.
Over that ,garnish with cashew-raisin,mint-coriander leaves,saffron-milk,fried onion,ghee.Over that again layer with rice and garnish again.Seal the vessel with dough so that steam doesn't go outside.Keep the vessel over a think pan if the biriyani vessel is not very thick.Keep on high flame for 10 minutes and 10 minutes on low flame. Open the vessel after 10 more minutes and serve.Carefully mix so that different colours of rice(white,yellow,dark yellow of gravy)  are seen when served.

6.Making in Oven:

Preheat the oven to 180 degrees for 10 minutes.Layer the chicken the rice as explained before.Bake in the oven for 25 minutes