Exploring Kerala
	Kerala
	Districts
	Beaches
	Waterfalls
	Backwaters
	Rivers
	Hillstations
	Mountains
	Forests
	Museums
	Historical Monuments
	Art & Culture
	Relegions
	Festivals
	Events
	Shopping
	Climate
	Cuisine
	Ayurveda
	Wildlife
Tour Packages
	Kerala
	Southern Kerala
	Central Kerala
	Northern Kerala
	South and Central Kerala
	North and Central Kerala
	Lakshadweep
	South India
	Goa
	Coorg
	Health Tourism
	Adventure Tourism
	Customize your Trip
Special Services
	Tourism Offices
	Accessibility
	Travel Tips
	Government Websites
	Useful Phrases
	Rent a Car
	Home Stay
	Travel Agents
Lens View
View More

Sadya, the typical Kerala feast served on a banana leaf, is a sumptous spread of rice and more than fourteen vegetables dishes- sambar, rasam, olan, kaalan, pachadi, kichadi, aviyal, thoran etc., pickle, crisp pappadam and banana chips topped of with payasam, the deliciously sweet dessert cooked in milk.

The culinary skills of the various communities of Kerala has given us a cuisine of great variety. While Hindus specialise in non vegetarian cusine - Patbiri and kozhi curry(chicken), biriyani, fish dishes like meen pollichathu, fish molee...

A typical Kerala brackfst may be puttu - rice powder and greated coconut steam cooked together, idli and sambar, doshai and chutney, idiappam (string hoppers) - or appam - a kind of pancake made of rice edged with a crisp lacy frill, eaten with chicken or vegetable stew. Kanji(rice gruel) and payaru(green gram), Kappa(cassava) and fish curry are traditional favourates. Almost every dish prepared in Kerala has coconut and spices added to it. Tender coconut water, 'the world's safest natural soft drink', is a refresehing nutritious thirst quencher. The crunchy pappadam, kozhalappam, achappam, cheeda, churuttu, banana and jack fruit chips are all time favourites.


Ingredients	Quantity
Carrot	100g
Beans	100g
Raw Banana	1
Yam	25g
Drumstick	2
Coconut	1
Coconut oil	100ml
Jeera	10g
Green chilly	4
Curd	50ml
Salt	to taste
Turmeric powder	5 g
Curry leaves	1 sprig

Method of preparation
1. Cut carrot, beans, banana, yam and drumsticks into batons. 2. Boil the vegetables with turmeric powder with just enough water. 3. Make a paste of grated coconut, jeera, green chilli, into a smooth paste. 4. Add this into the vegetables & cook for 5 minutes. Add salt. 5. Heat coconut oil; add curry leaves for the tempering. 6. Add beaten curd to the vegetable mixture after removing from fire & add the tempering. 7. Serve hot.


Ingredients	Quantity
Long slices of tender string beans	2 cup
Coconut oil	½ cup
Chilli powder	1 tsp
Salt	To taste
Pepper powder	To taste
Curry leaves	One sprig

1. Heat oil.
2. Sauté curry leaves.
3. Add string beans.
4. Put chilli powder, salt and pepper. Close the pan with a lid.
5. Stir gently with the handle of a ladle till it is cooked.


Ingredients	Quantity
Naimeen	250 gms
Oil	4 tsp
Fenugreek	2 pinches
Onion	2 tsp (long slices)
Ginger	½ tsp (long slices)
Chilli powder	2 tsp
Water	¾ cup (also a little for soaking tamarind)
Tamarind (Kudampuli)	3 or 4 pieces
Garlic	1 tsp

Method of preparation

1. Soak tamarind in little water.
2. Also soak chilli powder in a 4 tsp of water.
3. Heat oil and fry fenugreek and then add onion.
4. Sauté and add ginger.
5. Add the soaked chilli powder and when it is browned add the tamarind water and one cup more of water, sufficient to cook the fish.
6. Put fish,tamarind and salt and cook covered. When it boils add garlic.
7. Allow simmering and when the gravy has desired thickness remove from fire.


Ingredients	Quantity
Fish (Seer fish)	150 gms
Oil	20 ml
Fenugreek	5 gm
Onion	40 gms
Ginger	10 gms
Chilly powder	15 gms
Coriander powder	15 gms
Big Chilly	2 gms
Turmeric powder	2 gms
Tomato slices	25 gms
Coconut	¼ no
Tamarind	15 gms
Salt	to taste
Curry leaves	5 gms
Garlic	2 gms

Method of preparation

Cut the fish into cubes. Heat oil and fry fenugreek, curry leaves, big chilly, onion. Sauté and add ginger. Add the masala powders and sauté well. Add the second extract of coconut milk, fish pieces and tomato. When the fish is cooked, add the tamarind pulp, salt and finish off with first extract of coconut.

Karimeen Mappas


Ingredients	Quantity
Karimeen (Pearl spot)	200 gm
Coconut	Half a coconut
Coconut oil	50 ml
Mustard	5 gms
Curry leaves	to taste
Shallots-sliced	30 gms
Ginger-sliced	10 gms
Garlic-sliced	10 gms
Green Chillies Split	10 gms
Vinegar	10 ml
Salt	to taste

Ground Paste
Dry chillies	5 gms
Coriander	10 gms
Shallots	2 gms
Ginger	5 gms
Turmeric	2 gms

Method of preparation

Marinate the fish with half of ground masala and fry till half done. Heat coconut oil and add mustard. When it splutters add fenugreek and then curry leaves. Add shallots, ginger, garlic, green chillies and sauté. After some time add the ground paste. Let it brown and then add second extraction of coconut milk. Add the fish, vinegar and salt. Cover it partially and cook. When the fish is cooked, add the first extraction of coconut milk and boil it once and remove from fire.

Chemmeen Varuthathu


Ingredients	Quantity
Prawns	12
Salt	to taste
Lemon Juice	from 1 lemon
Red chilli paste	1 tsp (5 g)
Turmeric powder	½ tsp (2 g)
Cumin powder	1 tsp (5 g)
Ginger-garlic paste	1 tsp (5 g)
Oil	to fry


Method of preparation
1.	Clean, shell and de-vein the prawns
2.	Mix all the remaining ingredients, except oil, and apply it to the prawns.
3.	Keep aside for half an hour to marinate.
4.	Heat oil in a shallow pan and fry the prawns four at a time.
5.	Cook for three minutes, remove and drain.
6.	Serve hot, garnished with rings of onion and fried curry leaves.

Kallappam (10Nos.)


Ingredients	Quantity
Raw rice	500 g
Yeast	2 g
Sugar	50 g or to taste
Salt	to taste
Coconut	1
Cumin	5 g
Small onions (sliced)	10
Curry leaves (chopped)	2 sprigs
Garlic (crushed)	5 cloves
Coconut oil	20 ml

Method of preparation
1.	Grind the soaked raw rice to a smooth paste. The batter should be thick, but of pouring consistency.
2.	Dilute the yeast in 15 ml luke warm water and 10 g of sugar and mix to the ground batter.
3.	Mix in the sugar and salt to the batter and allow 6 to 8 hours to ferment.
4.	Mix in the grated coconut, garlic, curry leaves, small onion and check for salt and sugar. Keep aside for half an hour.
5.	Heat dosa pan, sprinkle oil, and pour one ladle full of batter and cook for one minute in slow fire.
6.	Turn the side and cook till golden brown colour.
7.	Sprinkling a few drops of ghee before serving will add to the taste and flavour.

Vathalappam


Ingredients	Quantity
Eggs	4
Milk	150 ml.
Coconut milk (1st extract)	200 ml.
Jaggery	200 g.
Cardamom powder	1 tsp.
Sugar	50 g


Method of preparation
1.	Caramelise the sugar in a pan over slow flame. Spread this caramelised sugar over a tray.
2.	Now mix the eggs, milk & coconut milk in a basin with a whisk.
3.	Pour the mixture over a tray and cover it with a silver foil.
4.	Add melted jaggery to this mixture along with the cardamom powder.
5.	Cook this mixture in a steamer till it acquires a consistency of caramel custard. Serve cold.

Lamb with Kappa (Tapioca) Ularthiathu


Ingredients	Quantity
Tapioca	500g
Lamb	800g
Tomato	200g
Onion	200g
Green Chilli	25g
Coriander powder	6tbsp
Chilli powder	2tsp
Back pepper powder	2tbsp
Turmeric powder	2tbsp
Ginger	25g
Garlic	15g
Cinnamon	4 pieces
Cloves	8
Cardamom	4
Curry leaves	4 bunches
Salt	to taste
Coconut oil	50g

Method of preparation
1.	Clean tapioca and cut it into small cubes; boil it with enough salt and water.
2.	Slice onion and green chilli, sauté with enough coconut oil.
3.	Add coriander powder, chilli powder, turmeric powder, black pepper powder and sauté for two minutes.
4.	Crush ginger, garlic, cinnamon, cloves, cardamom and put all sautéed masala crushed ingredients and lamb in a cooker with three cups of water and enough salt; cook till tender.
5.	Slice tomato and sauté with little coconut oil. Finally add cooked lamb and cooked tapioca into the sautéed tomato.
6.	Stir and serve hot.

Stewed Vegetables With Prawns

Ingredients	Quantity
Cleaned prawns*	4 cups
Onions (chopped)	2
Coconut (desiccated)	4 tbsp
Green chillies (chopped)	2
Ginger (grated)	1 tsp
Garlic (minced)	1 tsp
Cardamom powder	½ tsp
Coriander powder	1 tsp
Chilli powder	1 tsp
Cumin powder	1 tsp
Sugar	2 tsp
Vegetables (cut and cleaned)**	6 cups
Garam masala powder	½ tsp
Salt	1 tsp
Chopped coriander, to garnish	2 tsp

For marinade:
Turmeric powder	½ tsp
Lime juice	1 tsp
Salt	½ tsp
Oil	2 tbsp

Method of preparation
1.	Mix ingredients for marinade. Marinate fish for 15 minutes. Pour oil into a flat-bottomed pan and heat. Before oil starts to smoke, add onions and fry. Add the grated coconut and fry for a minute making sure that if does not turn brown.
2.	Add chillies, ginger, garlic, powdered spices, sugar, salt and vegetables. Mix thoroughly and then, add 2 cups water. Cover and cook on low heat till vegetables are almost done. Add the marinated prawns.
3.	Cover and cook for 5 minutes till vegetables are almost dry. Remove from heat, add garam masala and cover for 2 minutes. Garnish with chopped coriander.
4.	* May use small or medium and fresh or dried prawns. If using dried prawns, soak in cold water for 10 minutes.
5.	** The vegetables that may be used individually with prawns are chopped cabbage, cubed aubergines, cubed raw skinned jackfruit, cubed raw skinned papaya, cubed turnip, skinned baby potatoes, cauliflower florets and beans.

Pork With Kaya Ularthiyathu


Ingredients	Quantity
Pork	500 g
Raw banana	200 g
Onion	100 g
Ginger	40 g
Garlic	30 g
Green chilli	20 g
Coconut oil	40 ml
Garam Masala	30 g
Chilli Powder	25 g
Coriander Powder	25 g
Turmeric Powder	20 g
Lime	1
Curry Leaves	1 sprig

Method of preparation
1.	Wash and clean the pork. Cut into small (1 inch) cubes and then boil it.
2.	Remove the skin of raw banana. After cutting the banana into two (length wise), make it into thick sheets and boil it. While boiling the pork & raw banana, add little turmeric powder and salt.
3.	Heat oil in a pan and add the sliced ginger, garlic, green chilli, onion and curry leaves. Sauté well and then add the masalas and fry well.
4.	Add the pork and raw banana into the pan and fry it nicely. Squeeze little lime and add salt.

Kerala Mutton Soup (for two portions)


Ingredients	Quantity
Mutton stock	500 ml
Mashed potato	75 g
Shallots (sliced)	10
Ginger (chopped)	10 g
Curry leaves (chopped)	10 leaves
Chilli powder	1 tsp
Coriander powder	1 tsp
Turmeric powder	1 pinch
Garam masala	0.5 tsp
Minced Mutton	50 g
Coconut oil	15 ml
Ghee	15 ml

Method of preparation
1.	In a saucepan, heat coconut oil and half the ghee.
2.	Saute shallots, ginger, garlic and curry leaves till golden brown.
3.	Add the masalas, cook for one minute. Add the minced mutton and pour the stock.
4.	Mix in the mashed potato, check for seasonings.
5.	Serve in soup bowls, with two or three drops of ghee in each bowl.

Dry Fish Curry


Ingredients	Quantity
Dry fish	250 g
Onion	75 g
Green chilli	2
Ginger garlic paste	30 g
Coriander powder	30 g
Chilli powder	30 g
Turmeric powder	10 g
Curry leaves	100 g
Mustard	100 g
Fenugreek	100 g
Coconut oil	100 g

Method of preparation
1.	Clean the dry fish and put it in cold water.
2.	Take a vessel and add coconut oil, mustard, curry leaves, green chilli slices, onion slices and make it brown.
3.	Add ginger garlic paste, chilli powder, turmeric powder and coriander powder.
4.	Add cleaned fish, tamarind and cook well.

Masala Fried Fish


Ingredients	Quantity
Sear fish darned (Sliced on the bone)	1
Crushed pepper corn	5 g
Ginger	3 g
Garlic	3 g
Green Chilli	3 g
Chilli powder	2 g
Turmeric powder	2 g
Curry leaves	1 sprig
Lime	1
Coconut oil	50 ml
Egg	½
Salt	To taste
Onion	1
Salad cucumber	50 g
Carrot	50 g
Tomato	1

Method of preparation
1.	After cutting the fish, immerse into water with salt and vinegar for half an hour.
2.	Prepare a thick masala with crushed peppercorn, ginger, garlic, green chillies, curry leaves, turmeric, chilli powder, limejuice, beaten egg, salt and a little coconut oil.
3.	Smear the batter all over the fish and keep it for half an hour and shallow fry in coconut oil.
4.	Serve hot in a bed of banana leaf decorated with carved vegetables and lemon wedge.

Ada Pradhaman


Ingredients	Quantity
Ada	50g
Jaggery	150g
Coconut milk	250ml
Sultanas	25g
Cashew nuts	25g
Ghee	50ml
Cardamom powder	05g
Coconut	10g

Method of preparation
1.	Parboil the ada and drain the water thoroughly.
2.	Make syrup with jaggery, water and strain through a muslin cloth.
3.	Add the ada to the syrup and cook it well.
4.	Add the coconut milk , cardamom powder and just heat but do not boil.
5.	Finish with fried sultanas, cashew nuts and coconut.

Meen Peera


Ingredients	Quantity
Small variety of fish	1/2 kg
Coconut	1
Green Chillies	30 g
Small red onions / shallots	10 g
Turmeric	1/4 tbsp
Ginger	1/2 inch
Cocum	15-20 g
Curry leaves	1 sprig
Coconut oil	15 ml

Method of preparation
1.	Clean fish. Keep them whole if they are too small. If not cut them into half.
2.	Grate coconut finely.
3.	Grind together turmeric, a few onions and garlic and mix with coconut.
4.	Finely chop green chillies and ginger; add sliced onions.
5.	Soak cocum.
6.	In a stainless steel pan, first put in the curry leaves and half cocum broken into pieces.
7.	Mix together coconut mixture, fish, remaining cocum and chopped and sliced ingredients.
8.	Set into the pan.
9.	Add water to three fourth level of fish mixture.
10.	Add salt. Bring to boil. Quickly reduce heat and simmer till fish is cooked and moisture evaporated.
11.	Pour fresh coconut oil over.
12.	Test for seasoning and remove. Cool and cover. This can be kept for two days.

Aattirachi (Mutton) Ularthiyathu


Ingredients	Quantity
Small variety of fish	1/2 kg
Coconut	1
Green Chillies	30 g
Small red onions / shallots	10 g
Turmeric	1/4 tbsp
Ginger	1/2 inch
Cocum	15-20 g
Curry leaves	1 sprig
Coconut oil	15 ml

Method of preparation
1.	Clean fish. Keep them whole if they are too small. If not cut them into half.
2.	Grate coconut finely.
3.	Grind together turmeric, a few onions and garlic and mix with coconut.
4.	Finely chop green chillies and ginger; add sliced onions.
5.	Soak cocum.
6.	In a stainless steel pan, first put in the curry leaves and half cocum broken into pieces.
7.	Mix together coconut mixture, fish, remaining cocum and chopped and sliced ingredients.
8.	Set into the pan.
9.	Add water to three fourth level of fish mixture.
10.	Add salt. Bring to boil. Quickly reduce heat and simmer till fish is cooked and moisture evaporated.
11.	Pour fresh coconut oil over.
12.	Test for seasoning and remove. Cool and cover. This can be kept for two days.

Vegetable Manga Mappas


Ingredients	Quantity
Carrots	150 g.
Beans	100 g.
Cauliflower	150 g.
Potato	100 g.
Green Peas	75 g.
Raw Mango	1 no.
Onions	75 g.
Green Chilli	20 g.
Ginger	10 g.
Garlic	15 g.
Curry leaves	10 g.
Green Cardamom	3 g.
Cinnamon	a small stick
Cloves	2 g.
Red chilli powder	0.5 tsp.
Turmeric powder	0.25 tsp.
Coconut milk (I extract)	150 ml.
Coconut milk (II extract)	100 ml.
Mustard seeds	2 g.
Coconut oil	15 ml.


Method of preparation
1.	Clean and wash, string the beans, peel the carrots and potato.
2.	Cut the cauliflower into small florets. Cut the beans, carrots & potatoes into one-inch dices. Boil & strain.
3.	In a saucepan heat coconut oil. Add mustard seeds and wait till they crackle.
4.	Add cardamom, cinnamon & cloves.
5.	Add slices onions, slit green chillies, chopped ginger & garlic sauté till onions become pink in colour.
6.	Add curry leaves, red chilli powder and turmeric powder.
7.	Now add the second extract of coconut milk with the boiled vegetables. Then add the peeled diced mango.
8.	Reduce the flame and add the first extract of coconut milk and cook till the gravy thickens.
9.	Add salt to taste and adjust the seasonings and serve hot.

Pazham Nirachathu


Ingredients	Quantity
Ripe bananas	2
Powdered cardamom	2 pods
Sugar	2 tablespoons
Flour	2 tablespoons
Eggs	2
Raisins	1 tablespoon
Cashew nuts (chopped)	2 tablespoons
Water	For mixing
Oil	For frying
Salt	To taste


Method of preparation
1.	Beat the eggs with sugar, heat one table spoon ghee, add the egg and stir well to scrambled egg consistency.
2.	Add cashew nuts, raisins and cardamom powder. Remove from the fire.
3.	Peel the banana and slit into four without cutting ends. Stuff the banana with the scrambled eggs.
4.	Make a paste with flour, salt and water. Apply the paste on the stuffing.
5.	Heat the oil slowly and put the banana in it. Deep fry to a golden brown and remove.

Chilli Garlic Prawns


Ingredients	Quantity
Tiger Prawns (12 to 18 count)	24 pcs
Diced onions	100 g
Capsicum	150 g
Sliced green chillies	25 g
Ginger	50 g
Garlic	50 g
Refined flour	75 g
Corn flour	50 g
Sugar	2 g
Salt	3 g
Monosodium glutamate	3 g
Oil	For frying
Red colour	5 ml
White pepper powder	2 g


Method of preparation
1.	Marinate the prawn in refined flour, corn flour, sugar, salt, monosodium glutamate & white pepper powder.
2.	Shallow fry for about 5 minutes.
3.	Stir fry the capsicum, onions, green chilli and chopped ginger & garlic.
4.	Add sugar, salt, monosodium glutamate and white pepper powder.
5.	Add fish stock, mix in the prawns and cook for about 3 minutes.
6.	Serve hot with hot garlic sauce.

Kozhi Peralan


Ingredients	Quantity
Chicken (broiler)	1
Red chillies	10
Pepper corns	5-6
Cinnamon, Cloves, Fennel & Cardamom	3 g
Garlic	1 pod
Ginger	2.5 cm piece
Salt	to taste
Vinegar	1 tsp
Onion	200 g
Tomato	2 medium size
Curry leaves	1 sprig


Method of preparation
1.	Clean and joint the chicken.
2.	Grind together all the spices with salt, curry leaves and vinegar.
3.	Slice onion and chop tomato roughly.
4.	Marinate the chicken with half of the ground spices. Keep aside for 15-20 minutes.
5.	Heat oil in a Kadai
6.	Saute sliced onion to light brown colour.
7.	Add remaining ground spices to the pan.
8.	Add chopped tomato, saute for a few minutes before adding the chicken.
9.	Cover and cook till chicken is tender.
10.	Check for seasoning. Remove from fire and serve with Indian bread.

Naimeen Molee (Sear Fish)


Ingredients	Quantity
Onion	2
Green chilli	4
Fenugreek	a little
Ginger (Julienne)	25 g
Garlic	25 g
Curry leaf	a little
Coconut oil	100 g
Capsicum	1
Salt	to taste
Lemon	4
Coconut milk	1/2 litre
Turmeric powder	1 tsp
Sear fish	1 kg
Rice flour	a little


Method of preparation
1.	Heat oil in kadai and put the fenugreek seed.
2.	After the fenugreek seed get browned add onion rings, ginger, garlic, curry leaf and green chilli. Sauté for some time.
3.	Add little flour to make the gravy thickened.
4.	Add turmeric powder, fish, lime juice and little coconut milk, allow to cook the fish with some water.
5.	Finally put the sliced tomato and capsicum rings and finish it with the rest of coconut milk.

Pazhampori


Ingredients	Quantity
Banana	4
Refined flour	100 g
Yellow colour	4 drops
Cumin seed	1 pinch
Sugar	100 g
Refined oil	1.5 ltr


Method of preparation
1.	Peel ripped banana and cut it into long pieces.
2.	Prepare a batter with flour, sugar, cumin seeds and yellow colour.
3.	Dip the slices of banana in batter and fry it in the refined oil.
4.	Serve hot in a dish.

Duck Roast


Ingredients	Quantity
Duck	1
Water	2 cups
Garlic Paste	¼ tsp
Ginger Paste	¼ tsp
Turmeric Paste	¼ tsp
Black Pepper Powder	3 sp
Onion slices	1
Salt	to taste
Oil	for deep-frying


Method of preparation
1.	Clean one full duck; mix all ingredients in the section.
2.	Boil the duck along with the above mentioned ingredients.
3.	When ¾ th of boiling is done, remove the duck and deep fry it, till the duck becomes golden brown.
4.	Take out the thick stock and rub it all over the duck.
5.	Garnish with French fries and fried onion.


This spice-rich chicken curry preparation of Kerala has regional variations in terms of ingredients used, but nevertheless has the same combination of spices that adds to its flavour.
Ingredients	Quantity
Chicken	1 kg
Onion	400 g
Green Chilli	20 g
Ginger	20 g
Chilli powder	2 sp
Coriander powder	3 sp
Chicken masala powder	2 sp
Curry leaves	2 g
Coconut oil	150 ml
Coconut milk	1.5 ltr
Salt	to taste
Turmeric Powder	1 pinch

Method of preparation
1.	Cut the chicken into medium pieces and marinate it with a little chilli powder and salt for a while.
2.	Make the first and second extract of coconut milk.
3.	Heat kadai (pan), add coconut oil and sauté sliced onions, green chilli, ginger, garlic and curry leaves.
4.	Then add chilli powder, coriander powder, turmeric powder and chicken masala powder. Put the chicken pieces in the kadai till it is half done.
5.	Add the second extract of coconut milk and get it cooked gently in slow fire.
6.	Finally add the first extract of coconut milk and serve hot.


Ingredients	Quantity
Instant ada	250g
Water	6 cups
Butter	1 ½ dsp
Milk	300ml
Condensed milk	500ml
Sugar	1.5 cup
Fine rice flour	1 dsp
Cashew nuts	½ cup
Cardamom powder	½ tsp

Method of preparation
1.	Cook ada in water. As soon as ada is cooked, wash it in cold water and drain.
2.	Put the butter and ada together and stir on slow fire taking care that the ada does not break or gets soggy.
3.	Add milk, condensed milk and sugar. Mix the rice flour. Allow it to simmer till it thicken
4.	Remove from fire and add the fried cashew nuts and cardamom powder.
5.	Stir continuously for sometime so as to prevent the payasam from curdling.


Ingredients	Quantity

Red tomatoes Ginger Garlic Refined flour Onion Pepper corns Coconut mix Salt Cream Vegetable stock Butter Coriander leaves	250 g 10 g 5 g 15 g 100 g 5 g ½ cup to taste 20 ml 750 ml 50 g 1 bunch

Method of preparation

Fillet the fish half an inch thick and marinate it with lime juice and salt. Keep aside for 10 mts.

Make a batter with egg, onion, ginger garlic paste and powdered masala.
Apply it on the fish and then keep it on the plantain leaf for half an hour.

Heat a thava or non-stick pan , brush a little oil and then spread the fish on to it. Simultaneously sprinkle some oil to get both sides of the fish cooked.

Finally, arrange the fish, garnished with onion rings and lemon wedges, on the plaintain leaf.

Malabar Chicken Biriyani


Ingredients	Quantity
Basmathi rice	1 kg
Chicken	1
Biriyani Masala Paste 4tbsp (green chilly, cinnamon, cloves, fennel, cardamom, peppercorn)	4tbsp
Green chilly	10
Ginger garlic paste	2 tbsp
Coriander leaves	50 g
Mint leaves	25 g
Curd	150 ml
Tomato	150 g
Onion	1 kg
Black cumin seeds	1 tsp
Cinnamon stick	2 pieces
Bay leaves	2
Cashew nuts kismis	50 g
Cardamom	5
Ghee	200 g
Coriander powder	2 tbsp
Milk	500 ml
Saffron	1 pinch
Water (For rice)	1 litre

Method of preparation 1. Heat the ghee in a saucepan; saute the onions till golden brown colour and add sliced tomatoes sauté well. 2. Put ginger garlic paste, curd and biriyani masala and turmeric powder, and coriander powder. 3. Add the chicken pieces and cook well. 4. Soak the rice about 10 minutes and drain well. 5. Melt the ghee in a saucepan and add in the spices and sliced onion mint, coriander leaves, cashew nuts, kismis, bay leaves and sauté till brown in colour. 6. Add milk and water. Allow to boil and then add rice. Lower the heat, cover and continue to cook for 15 minutes. 7. Take another saucepan and place half the rice into it. And add the chicken on the top of the rice. And put the remaining rice on top of the chicken. And spread to make an even layer. 8. Make random holes through the rice with a spoon and pour into each a little saffron milk. 9. Place a few knobs of ghee, fried onion, cashew nuts and kismis on the surface and cover tightly.

Erachi Vada


Ingredients	Quantity
Minced Meat	500 g
Eggs	6
Garlic	50 g
Ginger	50 g
Green Chilly	50 g
Cinnamon	2 g
Cloves	2 g
Fennel	2 g
Coriander Leaves	50 g
Salt	To taste

Method of preparation Mix the minced garlic, ginger, green chillies, powdered cinnamon, cloves and fennel with minced meat. Add salt to taste and cook. Add a little limejuice and coriander leaves. After the prepared meat is cold, add beaten eggs and mix. Make meat in the shape of vada (ring-shaped) and deep fry in oil. Serve hot.

Prawns Chilly Fry


Ingredients	Quantity
Shelled de-veined tail-on prawns	40g
Green chilli juliennes	2
Garlic juliennes	4 flakes
Ginger juliennes	1/2 tbsp
Curry leaves	2 sprigs
Onion (sliced)	2 cup
Chilli powder	2 tbsp
Turmreic powder	1 tbsp
Coriander powder	1 tbsp
Lime	1
Salt	to taste
Coconut Oil	4 tbsp
Split green chillies	4
Ginger juliennes	1/2 tbsp
Curry leaves	2 sprigs
Tomato (sliced)	1
Garam masala	1/2 a pinch

Method of preparation

1.Wash, drain and add ingredients numbered 2 to 5, half a teaspoon of turmeric powder, half a teaspoon of chilly powder, salt and 1 tablespoon coconut oil. Cook it for only a minute.
2. Saute the sliced onions in the remaining coconut oil till it becomes light brown.
3. Add the remaining chilli powder, turmeric powder and coriander powder and saute for few seconds.
1.Wash, drain and add ingredients numbered 2 to 5, half a teaspoon of turmeric powder, half a teaspoon of chilly powder, salt and 1 tablespoon coconut oil. Cook it for only a minute.
4. Add the cooked prawns, green chilli, ginger, curry leaves and sliced tomato. Stir fry.
5.Remove from the fire; add lime juice and sprinkle garam masala.

Tender Coconut Souffle


Ingredients	Quantity
Tender coconut Sugar Milk Gelatine Egg – white Coconut extract Rose essence Milk cream Corn flour	1 no 80 gms 300 ml 10 gms 2 nos 25 ml 2 drops 10 ml 10 gms

Method of Preparation Mix cream sugar with half the egg white and corn flour. Add boiled milk gradually. Cook in double boiler until the custard is thick. Add gelatine dissolved in warm water strain and cool. Add coconut extract, essence, cream, tender coconut and stiffly beaten white of egg. Put into a mould and set in refrigerator.

Kaya Attirachi Curry


*Ingredients*	*Quantity*
Raw bananas	2 Nos
Lamb Leg	200 gm
Coconut	1/2 a coconut
Coriander powder	15 gm
Red chilly powder	15 gm
Turmeric powder	5 gm
Sonf	5 gm
Peeled garlic	5 gm
Curry leaves	1 sprig
Salt	To taste

Method of preparation

1. Peel and cut the bananas into 1/2'' pieces. Wash in salted water and keep aside.
2. Clean and cut lamb leg into 1'' square pieces.
3. Mix the lamb and bananas with the chilly, coriander and turmeric and cook covered till mutton is soft.
4. Make a fine paste of grated coconut, sonf and garlic.
5. Add this paste to the curry along with curry leaves and salt.
6. Simmer till lamb is fully cooked and serve hot.


Ingredients	Quantity
Duck ChillyPowder CorianderPowder Pepper Turmeric Ghee or mixture of ghee and oil Onion Vinegar Coconut Salt	1 no. 1 teaspoon 2 teaspoon 1 largepinch 1 teaspoon ½ cup 1 large 1 teaspoon 1 to taste

*To Temper*
Ghee Cinnamon Cloves Mustard Seeds Curryleaves	1 teaspoon 2.5 cm pieces(Cinnamon) 3 1 teaspoon 1 springs

Method of preparation
Clean and joint duck. Grind together chilly powder, coriander powder, pepper and turmeric. Slice onion. Crate coconut and take three extraction of coconut milk. Heat oil, add sliced onion and ground ingredients sauté. Add duck, fry for 5 minutes. Add salt and third extract of coconut milk and vinegar and boil. Simmer. When the duck is nearly done add second extract of coconut milk. Simmer for 5-10 minutes. Add first extract. Boil and remove from fire. Heat ghee and add crushed cinnamon, cloves and mustard seeds. When the seeds crackle, pour over the curry and mix well.


Ingredients	Quantity
Rice flour (finely ground)	1 cup
Water	1 cup
Shallots (Butter Onions	4 no.s
Fish	½ kg
Chopped onions	½ kg
Chopped green chillies	3
Ginger	A one-inch piece
Curry leaves	As required
Coriander powder	2 tsp
Chilli powder	1 tbsp
Turmeric powder	1 tbsp
Cloves	3 no.s
Coconut oil	2 tbsp
Salt	to taste

Method of preparation

1. Boil one glass of water with salt.
2. Grind the onion and aniseed together. Add this to the water and let the mixture boil.
3. Sprinkle rice flour onto the boiling mixture. Cover and cook till the water boils again. Stir occasionally.
4. Pour this in a pan and knead well.
5. Clean the fish. Mix chilli powder, turmeric powder and salt and apply the paste on the fish.
6. Fry the fish in oil.
7. To the oil remaining after frying, add big onions, ginger-garlic paste, chilli and salt and then sauté it.
8. Add curry leaves, fish fry and sauté for a minute. Remove from stove.
9. Make small balls out of the earlier prepared rice dough and then make small puris or pathiris from them.
10.Put a tbsp of the fish filling on a pathiri and then cover it with another. Seal the sides.
11.Make similar pathiris. Cover each pathiri in a plantain leaf and steam it in an idli cooker.


Ingredients	Quantity
Karimeen Ginger Garlic Onion (chopped) Curry leaves Chilly Powder Turmeric Powder Coriander Powder Peppercorn crush Lime Salt Coconut Oil Banana leaf	200 gm 10 gm 10 gm 50 gm 2 sprigs 5 gm 3gm 5 gm 2 gm 1 no to taste 25 ml
Method of Preperation Clean fish. Make gashes all over. Mix all the herbs and spices. Add limejuice and smear all over the fish. Place the fish and a sprig of curry leaf on a banana leaf, cover and seal the sides. Grill both sides evenly in a hot tawa. Serve with a piece of lime, & mixed salad.


Ingredients	Quantity
Rice flour (finely powdered )	500 g
Coconut milk	250 ml
Salt	to taste
Sugar	1 tbsp
Semolina	100 g
Water

Method of preparation 1. Heat the semolina in a little water to a thick consistency. 2. Remove from the fire and keep it aside to cool. 3. Make a batter with rice flour, coconut milk and water. 4. Add the cooked semolina, soaked yeast and sugar and then mix well. 5. Keep the mixture to ferment for three to four hours. 6. Heat the appam thava (the special vessel for making appam), rub a little oil and pour some batter into it. 7. Turn the batter around in the thava and make it into a round with thin edges and a thick middle. 8. Cover with a lid and keep it over a slow fire. 9. After the appam is ready, serve with mutton stew.

Mutton Stew (4 portions)

Ingredients	Quantity
Mutton	250 g
Coconut	½
Onion	2 no.s
Potatoes	2
Tomatoes	3
Green chilies	6
Garlic	½
Ginger	4 pieces
Poppy seeds	1 tsp
Cinnamon	¼ pod
Cloves	¼ pod
Coriander seeds	1 tbsp
Coriander leaves	½
Oil	2 tbsp
Salt	to taste

Method of preparation 1. Clean, cut and wash the mutton. 2. Slice the onion, chillies and tomatoes. Peel and cut potatoes into four. 3. Grind the coriander seeds and poppy seeds separately to a fine paste. 4. Grind the ginger and garlic together. Add the onions, chillies,tomatoes, masala and salt to the mutton and mix well. 5. Heat the ghee and add spices. Add the mutton and fry for a while. 6. Add just sufficient water to cook the mutton; cook till it becomes soft and water is absorbed. 7. Grate the coconut and take out 2 cups of milk. 8. Add the milk and chopped coriander leaves. 9. Simmer and remove from the fire and serve hot.


Ingredients	Quantity
Prawn shells	1 Kg
Water	1.5 Lit
Green chillies	25 g
Garlic	20 g
Curry leaves	15 g
Black pepper powder	½ tsp
Garam masala powder	Apinch
Turmeric powder	10 g
Chopped fresh mint Limejuice	2 tsp
Boiled shrimps	75 g
Coconut milk	250 ml
Salt	To taste
Onion	50 g

Method of preparation

1. Peel onions and slice.
2. Scrape ginger, peel garlic and wash green chillies. Crush them slightly with a pestle.
3. Heat little coconut oil in a saucepan.
4. Add onions, crushed ginger, green chillies, garlic, curry leaves and sauté till the onions are pink in colour.
5. Add the prawn shells and sauté till shells start changing in colour.
6. Add black pepper, garam masala and turmeric powders.
7. Add water and bring to boil. Cook till the water content in the pan is almost reduced to half.
8. Bring the mixture to simmer. Scum off the dirty forth collected on top.
9. Now add the second extract of coconut milk along with the freshly chopped mint.
10. Reduce the flame and add the first extract of coconut milk.
11. Add the limejuice, salt and cooked shrimps.
12. Serve hot, garnished with a boiled medium prawn hanging down from the soup bowl.


Ingredients	Quantity
Beef (trimmed) Red chilli powder Coriander powder Turmeric powder Pepper powder Cummins (Jeera) Cinnamon Cloves Cardamom Shallots (sliced) Garlic (flakes) Ginger Curry leaves Coconut (cut into small pieces) Vinegar Salt Coconut oil Mustard seeds	½ kg ¾ spoon 1 tsp ½ tsp ¼ tsp 1 pinch 2 pinch 3-4 2 100 g 1 big clove 1 piece 2 sprigs 100 g ½ tsp to taste 50 ml 1 tsp
Method of preparation 1.Grind all spices together into a fine paste. 2.Marinate beef with the spice paste and keep aside. 3.Add ginger, garlic, shallots, curry leaves, coconut, vinegar and salt to the marinated meat and mix thoroughly. 4.Cook meat on a slow fire till tender. 5.Temper beef with coconut oil, mustard seed, curry leaves, shallots and crushed garlic. 6.Serve hot.


Ingredients	Quantity
Mutton Basmathi rice Onion Garlic Ginger Green chilli Coriander powder Turmeric powder Red chilli powder Tomato Poppy seeds Fresh coconut Coriander leaves Mint leaves Curd Limejuice Ghee Oil Cashew nuts Raisins Garam masala powder Salt *For garam masala* Cinnamon Cardamom Cloves Nutmeg Aniseed Cumin seed Mace	1 kg 1 kg 500 g 50 g 50 g 100 g 3 tsp 1 tsp half tsp 300 g 2 tsp half cup 1 small bunch 1 small bunch as required 4 tbsp 200 g as required 500 g 50 g 2 tsp to taste 2 pieces 3-4 " 3-4 " quarter half tsp half tsp 2 strands
Method of preparation 1. Cut and clean mutton in big pieces. 2. Slice the muttons; grind green chillies, ginger and garlic. 3. Grind poppy seeds and fresh coconut and keep aside. 4. Chop coriander leaves and mint leaves. 5. Heat a pressure cooker and add oil and 3/4 of sliced onion and fry. 6. Add ginger, garlic and green chillies and fry for 2-3 minutes 7. Add the coriander powder, chilli powder, turmeric powder, garam masala and saute for some time and add the chopped tomatoes and fry for some time. 8. Add mutton and fry for a few minutes and add curd and salt. 9. Cover the cooker and cook on slow fire for 15-20 minutes. 10. When mutton is cooked, add the ground poppy seeds and coconut and heat for few minutes and keep aside. 11. Wash and drain the water from the rice. 12. Heat ghee and add rice and fry for 4-5 minutes. 13. Add salt and double quantity of water and boil till the rice is cooked. 14. Remove from fire. 15. Heat heavy-bottomed vessel and fry onions, cashew nuts and raisins and keep aside. 16. Take a vessel and pour some rice and spread little coriander, mint leaves, limejuice, fried onions, cashew nuts and raisins. 17. Put one layer of mutton over that and repeat the process till all rice and mutton are over. 18. Cover with heavy lid and put dish in oven or place some coals on top for 10 minutes. 19. Serve with curd and raita and papad.

Mutton Coconut Fry


Ingredients	Quantity
Mutton (boneless)	300 gm
Coconut Kernal	75 gm
Coriander powder	10 gm
Turmeric powder	5 g
Red chilli powder	15 g
Cinnamon	5 g
Cloves	5 g
Mustard seeds (whole)	2 g
Pepper corn (whole)	5 g
Onion	150 g
Garlic	10 gm
Ginger	10 gm
Curry leaves	few springs
Coriander leaves (Chopped)	For Garnish
Coconut oil	100 ml
Salt	to taste
Garam masala powder	5 gm

Method of preparation

1. Clean mutton and cut them into cubes
2. Cook the mutton with ginger garlic paste and whole garam masala, till soft and tender.
3. Slice the coconut kernel into small pieces and fry till golden brown (in coconut oil)
4. Chop the onions and sauté in oil along with mustard seeds & curry leaves. Add chilli powder, turmeric powder and coriander powder and fry, till oil leaves the masala.
5. Add the cooked mutton cubes to the sautéed masala and cook for about 10 minutes on slow fire.
6. Add fried coconut slices and salt to taste.
7. Garnish with chopped coriander leaves and serve piping hot.

Finger Prawns


Ingredients	Quantity
Prawns with head & tail Lime Parsley Salad oil Pepper, Salt Ginger & garlic paste Egg Maida Corn flour Bread crumbs Refined oil Potatoes Lettuce	200 g 1 1 sprig 5 ml To taste 10 g 1 25 g 25 g 50 g 100 ml 100 g 50 g
Method of preparation 1.Marinate the prawns in salad oil, pepper, salt, limejuice and ginger garlic paste. 2.Dust in seasoned flour. 3.Pierce the prawns with toothpicks from head to tail and dip in seasoned beaten egg, roll in breadcrumbs. 4.Fry until golden brown in colour. 5.Remove toothpicks and serve hot in bed of lettuce leaves with French fries, lime wedge and parsley sprigs

Stuffed Chicken 'Kerala Style'


Ingredients	Quantity
Full Chicken (For Batter) Red Chilly powder Coriander powder Turmeric powder Ginger Garlic paste Curd Garam Masala Curry leaves Egg *(For frying)* Oil	1¼ Kg 50g 25 gm 25 gm 4 tsp 200 ml 1 tsp 1 spring 1 no 3 Kg

Masala for stuffing
Chicken Liver (Chopped) Boiled egg Mashed boiled potato Red chilly powder Coriander powder Turmeric powder Garam masala Curd Salt Curry leaves Ginger Garlic paste Green chilly Onion Coconut oil	1 no 1 no 100 gm 1½ tsp ½ tsp ¼ tsp ¼ tsp 50 ml as needed ½ spring 1 tsp 1 no 1 no 25 ml

Method of preparation 1.Finely chopped chicken liver, mashed potato, Ginger-garlic paste, chopped onion, green chilly, curry leaves and sauté fine. 2.Add the powders. Garam masala, curd and salt to make a thick stuffing (Use coconut oil for stuffing mixture) 3.Place the boiled egg fully in to the breast and over the chicken, place behind the stuffing mixture tight and neat by grilling in any desired style and serve hot.

Puttu and Kadala Curry


Ingredients	Quantity
Coarse rice flour Grated coconut Water Salt	1 cup ½ cup As required To taste
*Method of preparation* 1.Add salt and water to the flour, mix well so that there are no lumps. 2.Fill the mixture in puttu maker. First make a layer of grated coconut, then flour. Like this make alternative layers. 3. Steam till cooked.

Kadala Curry

Black Bengal gram
Coconut oil
Grated coconut
Garlic
Shallots
Mustard seeds
Red chilli
Sliced onion
Whole Coriander
Turmeric powder
Red chilli powder
Curry leaves
Garam masala powder
Salt

1 kg
100 ml
3
10 g
150 g
10 g
50 g
500 g
50 g
1 tsp
½ tsp
2 sprigs
2 tsp
to taste

Method of preparation

1.Boil black channa in salt.
2.Sauté grated coconut, shallots, red chillies, coriander, curry leaves and garlic in a little coconut oil till golden brown.
3.After that grind them together to a coarse paste.
4.Sauté the mustard seeds, sliced onions, coriander powder, chilli powder, and garam masala powder.
5.Add the garam masala to this and fry well.
6.Add water and the boiled channa. Cook well.
7.Add a little salt and serve hot.

Thalassery Kozhicurry


Ingredients	Quantity
Chicken Coconuts Shallots Green Chilli Garlic Ginger Curry leaves Red chillies Mustard seeds Fennel seeds Coconut oil	01 Kg 02 Kg. 250 gms. 100 gms. 50 gms. 50 gms. 25 gms. 15 gms. 05 gms. 150 gms. 50 ml.

Method of preparation
1.Grate the coconuts. Peel the shallots. Clean, wash & cut green chilli & ginger. 2.Heat little coconut oil in an urli. Add the grated coconut, ginger, garlic, shallots & green chilli and fennel seeds. Saute till slightly golden. 3.Put the above mixture in to a grinder and make a fine paste. 4.Clean, wash and cut chicken into curry cut pieces. 5.In a Kodhai / Urli heat some coconut oil. Add mustard seeds. Wait till it crackles. Now add red chillies and chicken and sauté for some time. 6.Add the above made paste and little water, ensuring that the gravy is not too watery. Add salt and cook till the fat starts leaving from the sides of the urli & chicken pieces are tender. 7.Serve with hot appams or ghee rice.

Naimeen Soup


Ingredients	Quantity
Fish Fish bones Tomato Green chilli Curry Leaves Coconut oil Fennel Garlic Onion Coriander leaves Ginger Lemon	100 g 50 g 2 20 g 1 sprig 20 ml 10 g 20 g 30 g 15 g 10 g 2
Method of preparation 1. Make a fish stock with fish bones, crushed ginger and pepper corns and strain it in a muslin cloth. 2. Cut fish into small cubes 3. Heat the oil in a sauce pan and add chopped garlic, onion, green chilli and sauté well, along with cubes of fish for 5 minutes. 4. Add the fish stock and allow to boil it for 15 minutes. 5. Check the seasoning, add tomato and coriander leaves and serve hot

Kappa & Meen Mulakittathu


Kappa
Ingredients	Quantity
Tapioca Green Chilly Coconut Turmeric powder Salt Curry leaves	1 kg 2 nos Half a pinch to taste a sprig
Tempering
Small onions Mustard seeds Curry leaves Coconut oil	2 or 3 nos 1 tsp a sprig 1 tbsp
Method of preparation 1.Clean tapioca and dice. 2.Wash thoroughly and boil in water. 3.Drain off excess water from cooked tapioca. 4.Add salt, ground coconut, green chilly and turmeric. 5.For tempering, heat, oil and crackle mustard seeds, brown small onion slices and curry leaves 6.Put these over the stirred tapioca and serve hot.
Meen Mulakittathu

Ingredients	Quantity
Seer fish Red chilly powder Coriander powder Ginger Garlic Kokum Salt	500 g 40 g 20 g 1 piece 1 clove 15 g to taste
*Tempering*
Coconut oil Small onions Mustard seeds Redchilly(w) Fenugreek Curry leaves	2 tbsp 2 or 3 nos 1 tsp 2 nos a pinch 2 sprigs
Method of preparation 1. Clean the fish and cut into even-sized pieces. 2.Marinate for a while. 3.Slice ginger and garlic. 4.Smear with red chilly powder, coriander powder, salt, kokum and curry leaves. 5.Add water and cook for 5 to 10 minutes. 6.Temper with given ingredients.

Kappa (Tapioca) Biriyani


Ingredients	Quantity
Tapioca	1 Kg
Green chilli	4
Curry leaves	2 leaflets
Coconut oil	100 g
Mustard seeds	a little
Coconut paste (fried)	50 g
Meat	250 g
Garlic	25 g
Ginger	25 g
Small onion	100 g
Coriander powder	1½ tsp
Turmeric powder	1½ tsp
Red chilli powder	1½ tsp
Coriander leaves (Chopped)	to taste
Salt	100 ml
Garam masala	a little

Method of preparation

1. Clean and cut the tapioca into small pieces.
2. Cook the tapioca in water with some salt and turmeric powder.
3. Heat the oil in a kadai and add mustard seeds and after the seed cracks, add curry leaf, green chilli, small onion and ginger garlic paste.
4. Add all spices and meat to it and let it cook.
5. After the meat is cooked, add the strained boiled tapioca to the masala and mix together.
6. Finally finish with some garam masala and serve.

Meen Pollichathu (Pomfret)


Ingredients	Quantity
Pomfret Small onion Red chilly Lemon Juice Tomato Salt Ginger Garlic Paste Curry Leaves Banana Leaf	1no 50g 25g from 3nos of lime 50g to taste 10g 05g 1no
Method of preparation 1.Clean the Pomfret & marinate it with lemon juice, ginger garlic paste& salt 2.Make a coarse paste of small onion, red chilly, tomatoes & curry leaves. 3.Apply this masala on both sides of the fish & wrap it in a banana leaf.Grill it on the tawa till done & serve hot with onion rings & lemon wedges.

Masala Grilled Pork (Serves 2)


Ingredients	Quantity
Pork (thin slices) Chilli Powder Turmeric powder Lime (juice oil) Salt taste Garam masala Ginger, garlic paste Curry leaves Coconut oil	250 g 2 tsp 1pinch ½ to taste 1½ tsp 25 g 2 sprigs 20 ml
Method of preparation 1. Mix the pork with all the ingredients except coconut oil. Keep aside for half an hour. 2. On a grill plate, sprinkle coconut oil and put the marinated pork and grill till well done. 3. Arrange neatly on a platter or plate, garnish with turned carrots, broccoli etc.

Masala Fried Prawns


Ingredients	Quantity
Jumbo prawns Small onions Green chillies Chilly powder Coriander powder Curry leaves Ginger vallience Coconut oil Coconut milk Salt	6 pcs 100 g 3 nos 1 tsp ½ tsp One pinch One pinch 2 tsp 2 tsp To taste

Method of preparation
1.Marinate the prawns with little chilly, coriander, turmeric powder and salt. 2.Heat the coconut oil, fry the prawns and keep aside. 3.In the rest of the oil, saute the ginger, green chilly, curry leaf and onions till golden brown colour. Add the rest of the masala and salt. Put the prawns and coconut milk and then cook and fry.

Appam


Ingredients	Quantity
Rice flour Yeast Coconut milk Sugar Salt Water Kappi	1 kg 5 gm ½ litre to taste to taste according to consistency 100g

Method of preparation
1. Mix together rice, water, yeast and "kappi". It should be in thick consistency. 2. Let the above mixture ferment for one night (6 hour) 3. Add the Sugar, Salt & Coconut milk to the fermented mixture and make a pouring consistency. 4. The appam can be made in traditional Appachatti. 5. To make the "kappi", mix little rice flour and hot water. Allow to cook for some time in thick consistency.

Malabar Lamb Curry


Ingredients	Quantity
Lamb	1 kg
Coriander	250 gms
Powder	50 gms
Chille Powder	200 g
Curry Masala	25 gms
Turmeric	100 g
Powder	200 g
Green Chille	600 g
Coconut Oil	300 g
Onion	100 g
Tomato
Ginger Garlic Paste

Method of preparation

1.Take the vessel add oil.
2.Add Ginger Garlic Paste.
3.Add Onion (slice), Curry leaves and cook till it becomes brown.
4.Add Coriander Powder, Chille Powder, Curry Masala And Turmeric Powder.
5.Make tomato paste and add lamb and cook well.
6.Add salt and water (you can add coconut paste and cashew paste also).

Travancore Appam (for 4 persons)


Ingredients	Quantity
Rice Flour Yeast Sugar Coconut milk	½ kg 10 gms 100 gms 100 ml (first extract milk)

Method of preparation
1.Soak the yeast in warm water and powder the sugar 2.Make a thick batter using flour, sugar, yeast and coconut milk. 3. Keep it aside for 6 hours for fermentation. 4. Steam the batter in a Idli steamer and serve hot with pork kaya ulathiyathu.

Thalasserry Mutton Curry
Ingredients	Quantity
Mutton Kheema Potato Coconut Ginger Green Chilly Onion Tomato Curry leaves Coriander leaves Garam Masala Coriander powder Chilly powder Turmeric powder Salt	500 gms 200 gms 1 no.s 15 gms 15 gms 50 gms 30 gms 1 sprig 20 gms 20 gms 15 gms 15 gms 10 gms to taste

Method of preparation
1.Grind the coconut into a very fine paste. Scoop the potato into a small ball by using a scoopper. 2.Chop half of the ginger, green chilly and onion and mix with the mutton kheema. Add a little salt. Mix thoroughly and make into small balls and keep it aside. 3.Slice the onion, ginger, green chilly and tomato. 4.Heat the oil, sauté the ginger, green chilly, onion and finally tomato adding all the masalas and fry well. 5.Add the coconut paste into the pan and cook well. Add the mutton and potato halls into it and cook until the mutton is tender. 6.Garnish with fried curry leaves and chopped coriander leaves.

Konchu Pollichathu


Ingredients (for two)	Quantity
Konju (Scampi) Onion (Chopped) Ginger garlic paste Tomato (chopped) Curry leaves Green chillies Mustard seeds Chilli powder Coriander powder Coconut milk Turmeric Lime juice Coccum Oil Pepper powder Salt Banana leaves	4 no.s 250 g 10g 150 g 10 leaves 5 no.s 5 g 50 g 50 g 10 ml a pinch 10 ml 4 no.s 100 ml 5 g to taste 4 no.s

Method of preparation

1.Clean and wash the scampi. Cut the scampi along the middle at the back and devein. Do not remove shells or heads. Wash thoroughly and marinate in lime juice, crushed pepper, turmeric powder, ginger garlic paste and chilli powder for an hour.
2.Heat the oil in a sauce pan and put mustard and curry leaves into it. Then add chopped onion, green chilli and sauté until light brown. Add ginger garlic paste, turmeric powder, chopped tomatoes and coccum. Saute till brown. Finish with coconut milk and salt to taste.
3. Heat a tava and lightly glaze with oil. Cook the scampi with the shells on for around five minutes or until done. Now remove the scampi from the tava, add masala and put them back wrapped in banana leaves. Grill until the masala is burnt into the scampi. Serve hot. (Pollichathu means burnt. Hence, it is imperative that the meat has a slightly burnt flavour)

Prawns in Country Style


Ingredients	Quantity
Jumbo prawns with shell	200 g
Onion (sliced)	50 g
Ginger garlic paste	10 g
Curry leaves	1 sp
Lime	1 no
Salt and pepper	to taste
Boiled rice	100 g
Boiled vegetables	100 g

Method of preparation

1.Brush a little oil in the bottom of an earthen pot.
2. Mix onion, curry leaves, crushed peppercorn, salt, lemon juice, ginger and garlic paste together with washed fresh prawns.
3.Sprinkle a little hot prawn stock and cook in the pot till the prawn is tender and dry.
4. Serve with rice, boiled vegetables and wedge of lime.

Chicken Pepper Fry


Ingredients	Quantity
Chicken	300 gms
Onion	75 gms
Curry leaves	5 gms
Salt	to taste
Oil	20 ml
Garlic	10 gms
Grinding
Turmeric	2 gms
Chilly powder	5 gms
Pepper corns	10 gms
Cumin	3 gms
Ginger	5 gms

Method of preparation

Wash chicken pieces and cook in half a cup of water adding salt and the ground spices till tender. Fry chopped onion and curry leaves in oil till golden brown. Add the cooked chicken and fry for few minutes.

Another Method

Boil the chicken pieces in salt and turmeric. Then fry onion and curry leaves and add the boiled chicken and then the masalas and fry for few minutes.

Travancore Chicken Fry (4 Portion)


Ingredients	Quantity
Chicken	800 gms
Chilly powder	50 gms
Gram flour	100 gms
Lemon	1
Vinegar	50 ml
Ginger garlic paste	15 gms
Oil	for frying
Salt	to taste
Curry leaves	5 gms

Method of preparation

1.Cut the chicken into large cuts and clean.

2.Make a marination with all the ingredients and marinate the chicken for 15 minutes.

3.Heat the oil and fry the chicken till golden red and drain the pieces from excess oil.

4.Serve the chicken garnished with mixed salad dressed with lemon juice.

Squid Ularthiyathu


Ingredients	Quantity
Squid	150 gms
Chilly Powder	10 gms
Turmeric Powder	2 gms
Pepper Powder	5 gms
Coconut Oil	35 ml
Salt	To taste
Curry leaves	2 gms
Ginger	10 gms
Garlic	7 gms
Onion	100 gms
Tomato	50 gms
Green Chilly	10 gms
Coriander Powder	20 gms

Method of preparation Saute the green chilly, ginger, garlic, onion with coconut oil. Add pepper powder, chilly powder, coriander powder, turmeric powder and salt. Add boiled roundels of squid. Add tomato and curry leaves. Presentation Serve in a curry bowl garnished with onion slices.

Chiratta Puttu


Ingredients	Quantity
Raw rice flour	1 kg
Coconut	1
Cumin seed	3 pinches
Chiratta	2 or 3.
Salt Water	to taste
Method of preparation 1. Powder soaked raw rice pertaining to puttu podi (with little grains). Roast it for a little while without causing any colour change. 2. Add salt and cumin seed, pour a little water and rub it gently to make a mixture. 3. Put a hole in the coconut shell (chiratta), place some grated coconut in it, and fill the shell with the mixture and put some grated coconut on the top also. 4. Steam in a vessel for 10 minutes and serve hot.

Meen Moleshyam


Ingredients	Quantity
Small Sardines	500 g
Green Pepper Corns	60 g
Green Chillies	3-4 nos.
Ginger Chopped	30 g
Garlic Chopped	30 g
Curry Leaves	2 sprigs
Sambar Onions	100 g
Mustard	5 g
Cocum	2 – 3 pods
Salt	to taste
Coconut Oil	30 ml

Method of preparation
1	Clean, and wash the sardines. Apply a little salt and keep aside.
2	Coarsely grind the onions, chillies, green pepper corns, garlic, ginger & curry leaves.
3	Soak the cocum in lukewarm water and break into small pieces.
4	Place the marinated fish with ground masala & cocum; and cover with water.
5	Simmer uncovered on a slow flame till done and the sauce thickens.
6	Add a tempering of mustard, garlic & curry leaves in coconut oil.

Stuffed Kallummekaya (Mussels) with seafood


Ingredients	Quantity
Seer Fish (Small pieces)	50g
Kallummekaya meat	50 g
Crab meet	50 g
Shrimps (boiled and chopped)	50 g
Squid rings	50 g
Onion (chopped)	50 g
Curry leaves (finely chopped)	1 sprig
Mushroom (chopped)	20 g
Chopped garlic	10 g
Lime	2
Salt	to taste
Pepper Powder	to taste
Maida	30 g
Coconut oil	30 ml
Coconut milk	100 ml

Method of preparation
1	Boil water with little vinegar. Put the Kallummekaya (Mussels shells) and allow the same to dry.
2	Sauté the ingredients from 1-9 until light golden brown. Add salt, pepper and lime juice; mix well and check the seasonings.
3	In a pan heat coconut oil and make white sauce with coconut milk and maida. Make a smooth sauce. Add pre prepared seafood masala into it and mix well.
4	Stuff this masala in the Kallummekaya shells.
5	Put little grated cheese or cottage cheese on top of it and make in a preheated oven at 1800C for 15 minutes.
6	Arrange on the plates and decorate with tomato flowers, lime wedges and cucumber slices
7	Serve hot.

Malabari Fish Roast


Ingredients	Quantity
Fish	250 gm
Onion	100 gm
Tomato	100 gm
Chilly Powder	30 gm
Coriander powder	20 gm
Turmeric powder	1 tsp
Mustard seeds	a pinch
Ginger garlic paste	1 tsp
Green chilly	3 nos
Curry leaves	1 spring
Coconut oil	50 ml
Salt to taste Coconut milk	½ coconut
Tamarind pulp	to taste

Method of preparation
Oil is for frying and chilly powder and turmeric powder for marination. Marinate the fish with salt, chilly powder, fry it and keep it aside. Heat the coconut oil. Put mustard seeds, fenugreek seeds. Put onion. Sauté it with chilly powder, little coriander powder, turmeric powder, curry leaves and again sauté after putting tamarind pulp (10 gm) and coconut milk. Add quartered tomatoes, cook for 3 minutes and mix with fish. Check the seasonings.

Varuttirachi


Ingredients	Quantity
Sun dried buffalo meat	100 gm
Coconut slice	20 gm
Ginger julienne	2 gm
Garlic slices	2 nos
Black pepper	1 pinch
Kashmiri chilly powder	2 gm
Garam masala powder	1 pinch
Onion slice	½ no.
Lime juice	½ no.
Salt	to taste
Onion	2 gm
Somph	2 gm

Tempering
Coconut oil	10 gm
Mustard seed	2 gm
Curry leaves	3 nos
Dry chilly	2 nos. (cut into small pieces)
Method of preparation Heat oil in a frying pan. Add the tempering ingredient, sautéed onion and coconut slices. Add sun dried beef sautéed in a slow fire around 3 min. Add garam masala, seasoning and lime juice. Sautéed well for about 8 min. in a slow fire until the meat is well cooked. Serve with onion slice.

Mutton Biriyani (2 Plates)


Ingredients	Quantity
Mutton	250 gm
Onion	200 gm (for frying and masala)
Ginger garlic	35 gm
Garam masala powder	5 gm
Whole garam masala	10 gm
Chilly powder	1 tsp
Coriander powder	1 tsp
Turmeric powder	½ tsp
Green chilly	4 nos.
Coriander leaves & Mint leaves	30 gm
Pineapple	15 gm
Ghee	50 gm
Oil	200 gm
Rose water	½ tsp
Saffron	a pinch
Cashew nut paste	50 gm
Tomatoes	75 gm
Salt and cashew nuts	for garnishing
Basmati rice	250 gm (wash and soak for 15 mints)
Lime	1
Method of preparation Cut the mutton in to curry cut size. Wash it. Heat 150 gm oil and fry half of the sliced onion to golden brown. Remove oil from the pan and put half of the ghee to little oil in the pan. Put remaining sliced onion, sauté. Put chopped ginger, garlic, chilly powder, coriander powder, turmeric powder, garam masala powder, chopped pineapple, chopped tomatoes and sauté. Add cashew nut paste and fry it for few minutes. Put the salt, mutton and little fried onion. Cook till tender. Put double quantity of water for the rice (1/2 tsp) boil it along with whole garam masala, little ghee, lime and salt. Put the drained rice to the boiled water. Make it half cooked. Drain it. Take a heavy bottomed pot and spray the mutton masala in the bottom. Spray some fried onion and chopped coriander and mint leaves. Then spread the rice. Sprinkle rose water and saffron solution on the rice, put some fried onion and chopped coriander and mint leaves. Close tightly with a lid and keep the pot on a tawa or in the oven for another 20 min. Then open it, mix masala and rice, garnish with cashew nuts. Serve it along with raitha, pickle and pappad.

Chemmeen Moile


Ingredients	Quantity
Chemmeen	100 gm
Curry leaves	1 sprig
Garlic	¼ tsp chop
Ginger	¼ thin strips – tsp
Onion	4 nos.
Turmeric powder	1 pinch
Lime juice	¼ tsp
Coconut milk	100 ml
Coconut oil	10 ml
Mustard seeds	2 gm
Method of preparation Shelled prawns, wash well. Heat oil in a pan, add mustard seeds. Add onion, garlic, ginger, curry leaves and sauté for a while. Add prawns, stir, pour coconut milk, simmer. Add salt, limejuice. Serve hot.

Cochin Attin Soup


Ingredients	Quantity
Ghee	5 ml
Mutton stock	200 ml
Mutton meat	20 gm
Shallot	20 gm
Garlic	5 gm
Coriander leaves	5 gm
Turmeric	1 pinch
Rice flour	5 gm
Thick coconut milk	30 ml
Coconut oil	5 ml
Mustard	1 pinch
Curry leaves	1/2 sprig
Salt	to taste
Method of preparation Heat oil in thick bottom sauce pan. Add oil, tempered, mustard, curry leaves, garlic shallot. Add tender mutton pieces. Add turmeric coconut slices and flavour. Sauté well. Pour rich mutton stock boil. Add salt. Pour thick coconut milk. Simmer. Add ghee and serve hot

Alleppey fish curry


Ingredients	Quantity
Fish	250 gm
Coconut oil	50 gm
Mustard seeds and fenugreek	little
Coconut	½
Row mango	1 small
Tomato	1
Chilly powder	a pinch
Turmeric powder	1 sp and ½
Curry leaves	1 spring
Salt
Method of preparation Make paste with coconut, chilly powder, turmeric powder and ½ of a raw mango and tomato.Wash the fish and marinate with salt and with turmeric powder.Add little water in the coconut mixture and boil it along with the fish.Put remaining raw mango slices, salt and half of curry leaves.Cook for 15 min.Check the salt.Heat little coconut oil and put remaining curry leaves and temper it with the fish.

Chemmeen Thullichathu


Ingredients	Quantity
Coconut oil	10 ml
Mustard seeds	2 gm
Fenugreek	1 gm
Curry leaves	3 nos.
Ginger julienne	5 gm
Green chilly	2 slice
Shallot	10 gm
Quartered tomato	1 no.
Thick coconut milk	300 ml
Salt	to taste
Lime juice	½
Prawns	150 gm
Method of preparation Heat oil in a saucepan or frying pan. Add the tempering ingredients; mustard seeds, fenugreek and curry leaves. To this add ginger julienne, green chilly and shallot and sauté in slow fire for few minutes. Add cleaned prawns. Sauté for about two minutes in slow fire. Add the thick coconut milk and allow to boil. Now add salt and quartered tomato. Pour the thick milk into this and leave to simmer for few minutes. Serve hot with plain rice.

Meen Muringakka Curry


Ingredients	Quantity
Fish	500 g
Drum stick	150 g
Coriander seeds	100 g
Red chillies	8 g
Turmeric	2 g
Pepper corns	4 g
Fennel seeds	2 g
Coconut oil	50 ml
Coconut	1
Red onion	300 g
Cocum	15 g
Salt to taste
Tomato	80 g
Ginger garlic paste	10 g
Mustard seeds	3 g
Curry leaves	2 sprigs
Method of preparation 1. Clean the fish. 2. Cut fish and drum stick into small pieces. 3. Fry grated coconut, coriander seeds, red chilli, turmeric powder, fennel seeds and peppercorn. 4. Grind the above mixture to smooth paste. 5. Soak cocum in little water. 6. Slice onions, slit green chillies. 7. Heat oil, sauté mustard seeds, curry leaves, onion green chilli and drum stick. 8. Add ginger garlic paste, powdered masala and sauté well. 9. Add the ground masala, cocum, fish, water and cook on a slow fire. 10. Add tomato pieces. 11. Cook on a slow fire till the gravy becomes thick. 12. Serve hot, garnished with fried curry leaves.

Arikkadukka


Ingredients	Quantity
Mussels	16
Parboiled Rice	250 g
Small Onions	75 g
Curry Leaves	2 sprigs
Grated Fresh Coconut	75 g
Saunf	1 tsp
Salt	to taste
Oil	to fry
For Marinade
Red Chilli powder	1 tbsp
Turmeric	1 pinch
Ginger Garlic paste	1 tsp
Lime juice	1 tsp
Salt	to taste

Method of preparation
1.	Scrub and wash the mussels clean.
2.	Wash and soak the rice in hot water for 20 mts. Drain and grind with the rest of the ingredients except the mussels and oil.
3.	Blanch mussels for 30 sec in acidulated, salted hot water. Set aside to drain.
4.	Stuff the paste in the mussels and steam for 7-8 mts.
5.	Remove stuffing along with the flesh, steep in the marinade and shallow fry till crisp.
6.	Place back in the shell and serve hot with the tamarind relish.
7.	Serve with Tamarind Relish.
Cook tamarind pulp, jaggery, crisp fried chopped ginger, salt and chilli powder together for 15 mts. Add 2 tsp of hot oil and gently stir in. Strain and use.

Ulli Theeyal


Ingredients	Quantity
Small onions (shallots)	100 g
Coconut (grated)	100 g
Coconut oil	50 ml
Fenugreek seeds	5 g
Mustard seeds	5 g
Curry leaves	few sprigs
Red chilli (whole)	5 g
Tamarind	10 g
Jagery	5 g
Salt	to taste
Aniseeds	5 g
Pepper corn (whole)	10 g
Coriander seeds	10 g
Garlic flakes	3
Cumin seeds	5 g

Method of preparation
1.	Make a fine smooth paste of grated coconut, coriander seeds, red chilli, pepper corns, cumin seed, aniseeds and garlic.
2.	Sauté the peeled sliced shallots in coconut oil till it becomes brown.
3.	Add chilli powder, coriander powder, tamarind pulp and cook for about 4 minutes.
4.	Add the curry paste to the mixture and cook for further 4 minutes.
5.	Check for seasoning.
6.	Garnish with curry leaves and serve piping hot.

Pathiri


Ingredients	Quantity
Rice Flour	(Roasted) 500 g
Water	450-500 ml
Salt	to taste

Basic Dough

Bring water to a boil. Add salt. Add the flour into the water and cook over a simmering flame. Allow the mixture to cool. Knead to a smooth dough, free of lumps.

Ari Pathiri

Make 30 – 35 g balls from the basic dough. Roll out as thin as possible (1mm). Cut the pathiri using cutter into rounds of 5 inches diameter. Cook on a hot griddle with out changing the colour. Serve hot.

Vachchu Pathiri

Make balls weighing 110-125 g from the basic dough. Roll out into pathiris of 5 inches diameter. Place between two banana leaves and cook on a medium hot griddle. Remove the banana leaf before serving.

Kunji Pathiri

Make small pellets of 1 cm diameter from the basic dough. Press between the thumb and forefinger into small circles of 1.5 cm diameter. Steam for 3-4 minutes. Serve hot with fish or chicken curry.

Chuttirachi


Ingredients	Quantity
Buffalo meat slices	400 gm
Chilly powder	5 gm
Ginger garlic paste	5 gm
Coconut oil	5 ml
Garam Masala powder	2 gm
Black pepper powder	2 gm
Turmeric powder	1 gm
Salt	to taste

Method of preparation

Beef slices marinated in masala around 1 hour. Spread in a hot oven around 2 hours, stir, meat pieces become dry, serve hot.

Konchu (Prawn) Fry


Ingredients	Quantity
Prawn	4
Chilli powder	¾ tsp
Turmeric powder	¼ tsp
Coriander powder	½ tsp
Tamarind	10 g
Water	½ cup
Ginger paste	½ tsp
Garlic paste	½ tsp
Salt to taste
Coconut oil 1 tsp

Method of preparation

1. Clean the prawns with shell. Keep the shell separate after boiling it for some time. Separated prawns should clean properly.
2. Mix with the second section of the ingredients. Boil it, till the water become thick gravy along with other ingredients.
3. Remove the prawns and fry for some seconds in coconut oil.
4. Dress the prawns with its shell. Garnish with French fries.

Seafood Grill

Three different types of marinated seafood dishes with sauces
Tuna / Tiger Prawn / Pomfret

Tuna

Ingredients	Quantity
Tuna	1 piece (75 gms)
For marinating
Turmeric	a pinch
Lime	1 no
Coconut oil	1 tea spoon
Mustard paste	a little
Salt to taste

Method
Mix all the marinades together. Marinate the fish for 10 minutes. Grill it on a tawa in coconut oil.

Tiger Prawns

For marinating, use curd, chilly paste, salt and pepper

Method
Mix all the ingredients and apply on the tiger prawns. Grill them.

Pomfret

Ingredients	Quantity
Whole Pomfret	1 no
For marinating
Chilly powder	a pinch
Coriander powder	a pinch
Turmeric powder	a pinch
Lime	1 no
Ginger-Garlic paste
Curry leaves
Salt
Coconut oil

Method
Mix all the ingredients and apply on the fish. Grill the fish in coconut oil.

Accompaniments & Sauces

Green spinach thoran

Ingredients	Quantity
Green spinach	250 gms
Shallots	2 nos
Ginger	1 piece
Garlic	3 cloves
Turmeric powder	a pinch
Grated coconut	100 gms
Coconut oil
Mustard seeds

Method
Take a thick bottomed pan. Pour coconut oil. Crackle mustard seeds. Add all other ingredients. Sauté for one minute.

Red spinach rice
Shred red spinach leaves
Sauté the rice with red spinach and garlic and season it.
Boiled vegetables
Carrot Baby tomato Baby corn Baby potato Beans Curry leaves
Method Temper boil the vegetables with salt and pepper. Crackle mustard seeds in coconut oil and sauté the boiled vegetables along with curry leaves.
For the Sauce

Ingredients	Quantity
Shallots	100 gms
Ginger	50 gms
Garlic	2 cloves
Coconut flakes	25 gms
Green chilly	2 nos
Cocum	1 piece
Turmeric powder	a pinch
Coconut milk	250 ml
Coconut oil
Curry leaves

Method Heat coconut oil. Sauté onion until golden brown. Add ginger, garlic, turmeric powder, curry leaves. When it is browned, add coconut milk, cocum and salt to taste.
Courtesy: Hotel Malabar House, Fort Kochi

Malabar Duck Roast


Ingredients	Quantity
Duck	1 breast
Shallots	100gms
Ginger and garlic	10 gms each
Kashmeeri chilly powder	1 teaspoon
Turmeric powder	1/2 teaspoon
Coriander powder	1 teaspoon
Garam masala	1 pinch
Cashew nut	2 halves
Raisins	6 nos
Coconut milk	50ml
Coconut oil	a dash
Curry leaves	1 stem
Cherry tomatoes	3 nos
Salt	to taste

Method of preparation

1. Clean the duck breast and marinate with ginger garlic paste and turmeric powder. Boil and keep aside.

2.Take a thick bottomed pan, pour coconut oil, sauté the sliced onion and curry leaves. When they become golden brown, add ginger garlic paste, cashew nut, raisins and the ground masalas. Cook well to a thick texture.

3.Add the boiled duck breast; sauté well. Finish with coconut milk and salt. Garnish with cherry tomatoes.

Ginger feathered tiger prawns


Ingredients	Quantity
Tiger prawn	1no
Ginger	1piece
Aubergine	3slice
Lemon grass	1piece
Turmeric powder	1pinch
Salt & pepper	to taste
Mango puree	1tsp

Method of preparation
1.	Marinate the tiger prawn with turmeric powder, mango puree, ginger garlic paste, salt and pepper. Keep aside.
2.	Clean the lemon grass, then grind it well .Apply this paste on the aubergine slices with salt and pepper.
3.	Slice the ginger very thin and marinate with turmeric powder, salt and pepper then deep fry it.
4.	Grill the tiger prawn and aubergine, place the tiger prawn on a bed of aubergine, and serve on an appam.
5.	Deep fry lady’s fingers filled with mango puree and place them on the side.

Golden Fried Prawns


Ingredients	Quantity
Prawns with tails	(15 count) 200 gm, 3 nos
Egg	½ no
Maida	25 gms
Cornflour	25 gms
Pepper, salt	to taste
Ginger garlic paste	10 gms
Soya sauce	5 ml
Oil	70 gms
Potato	100 gms
Lime	1 no.

Method of preparation

Clean the prawns and de-vein. Don’t remove the head and the tail. Remove the shell. Make a thin batter of the above ingredients except oil. After coating the prawns with the batter, deep fry in oil. Serve with chilly garlic sauce.

Accompaniments

French fries, Sautéed vegetables and lime wedge with a sprig of parsley.

Kozhuva (Anchovies) Varuthathu


Ingredients	Quantity
Kozhuva	200gms
Ginger/garlic paste	5gms
Lime juice	1 nos
Salt	to taste
Chilly powder	1 table spoon
Whole black pepper	10 nos
Turmeric powder	1 tea spoon
Rice flour	1/2 tea spoon
Curry leaves	few
Oil	to fry the fish
Salad	to serve with the fish

Method of preparation

Clean and wash the fish. Squeeze out all the water. Grind chilly powder, whole back pepper, turmeric powder and rice flour to a fine paste. Add ginger garlic paste and salt to taste. Marinate the fish with the paste. Add lime juice. Keep it for 15 minutes.

Heat the oil in a kadai and fry the fish on slow flame, till crisp. When the fish is almost done, add curry leaves into the oil. Fry it for a minute. Remove the fish and curry leaves from the oil.

Serve hot with salads.

South Indian Potatoes


Ingredients	Quantity

Potatoes [peeled, washed and cut into cubes]	150gms
Ginger [cut into strips]	1 tablespoon
Shallots [sliced]	30gm
Curry leaves	a few
Oil	to shallow fry

For the marinade

Ingredients	Quantity
Shallots	30gms
Chilly powder	1 teaspoon
Ginger garlic paste	1 teaspoon
Salt	to taste
Turmeric	little
Lime juice of one lemon

Method of preparation

Half boil the potatoes in salted water. Drain and keep aside. Make a paste out of shallots, ginger and garlic paste, chilly powder, turmeric and limejuice. Season well. Mix with the drained potatoes.

Heat a dosa plate or non-stick pan on a slow flame. Pour two spoons of oil and grill the marinated potatoes. Continue the process till the potatoes are well done. Adjust seasoning. Serve hot the spicy potato with salad.

To vary… you can add Kashmir chilly powder instead of the other chilly powder. That will give your dish a good appearance.

Kallummakaya Ularthiyathu


Ingredients	Quantity
Coconut oil	50ml
Fennel	10ml
Curry leaves	1
Ginger julienne	50g
Green Chilly	25g
Coconut slice	25g
Mango puree	1tsp
Chilly powder	11/2tsp
Turmeric powder	1/2tsp
Coriander powder	1 1/2tsp
Tomato	100g
Salt	to taste
Mussles	1 kg
Small onion	250g
Below mentioned items should be crushed
Fennel	10g
Pepper corn	10g
Red chilly	10g
Small onion	50g

Method of preparation
1. Heat the coconut oil in pan and temper Fennel and Curry leaves.
2. Add ginger, green chilly, small onion, coconut slice and then make it brown.
3. Then add chilly powder, turmeric powder and coriander powder after tomato slice. Sauté it well, till it becomes paste.
Add mussels, add some salt to taste and then sauté it well till it becomes dry.

News Letter Signup

Discover Kerala - Premium Tour Package Website

GreenPepper - Staffing, Training, Consulting

Everything you wants to know about coorg (Kudagu)