Soya Curry

This recepie shows how to use Soya Chunks to make a delicious Curry.

INGREDIENTS:

• Soya Chunks- 1 cup
• Diced Potato- ½ cup
• Diced Capsicum- ¼ cup
• Green peas(frozen) - ¼ cup
• Chopped Beans - ¼ cup
• Diced Carrot -¼ cup
• Chopped onion -½ cup
• Slit Greenchilly- 6 nos 
• Ginger Paste- 1 tsp
• Chilly Powder - ½ tsp
• Corriander Powder-1½ tsp
• Turmeric powder -¼ tsp
• Aniseed powder - 1 tsp
• Pepper powder -¼ tsp
• Cinnamon -2 inch stick
• Bayleaf -1
• Cloves- 2 nos
• Cardamom - 1 nos
• Thick Coconut milk - 1 cup
• Salt to taste
• Oil -1 tbs 
• Curry leaves-few

PREPARATION METHOD:

• Soak soya chunks or in hot water for 15 minutes.
• Drain the chunks and put them in cold water.
• Squeeze the chunks out of water and keep aside.
• Cut each balls into 2 pieces
• Heat Oil in a pan and fry Cinnamon Stick, Cardamom, Bayleaf and cloves . 
• Add Onion, Ginger Paste and Green Chilly until Onion becomes golden brown. 
• Add Soya Chunks, Capsicum, carrot, peas, Beans, Potato and saute for 2 minutes.
• Add turmeric powder, chili powder, coriander powder and saute till the raw smell goes.
• Add salt and water,cover the pan and let it cook. 
• When the Vegetables are cooked add Aniseed Powder and Pepper Powder and let it boil for 2 minutes.
• Then add coconut milk and allow to boil. 
• When it starts boil,put curry leaves and remove from fire

Recommended Combination: Serve hot with Chappathi / Appam / Rice

Carrot Mutta Thoran / Carrot Egg Thoran

Another form of thoran using carrot and Egg mixed with grated coconut.

INGREDIENTS:

• Eggs - 3 nos
• Finely Chopped Onion - 1 nos
• Finely chopped Carrot-2 nos
• Green Chilly(Chopped) - 3 nos 
• Grated coconut - 4 tbsp
• Turmeric powder - ¼ tsp
• Oil - 1 tsp
• Mustard seeds – ½ tsp
• Red Chilly-2 nos
• Curry leaves - few
• Salt to taste

PREPARATION METHOD:

• Beat the eggs and keep aside. 
• Cook the carrot along with turmeric powder and salt in little water.
• Heat oil in a pan.
• Add mustard seeds and Red chilly and allow to splutter.
• Add the chopped onion,green chilly and saute well till the Onion turns transparent..
• Add cooked carrot and saute for 2 - 3 minutes.
• Add the grated coconut and mix well.
• Add the beaten egg and scrambled it well.
• Stir continuously till the egg is well cooked and dried up.
• Add curry leaves and mix it.

Recommended Combination: Serve hot with Rice

Ishtu

This is a simple delicious dish, popular in a traditional Kerala Sadya, which can be served on its own with Appam or Chappathi.

INGREDIENTS:

• Diced Onion -1 nos
• Diced Potato - 2 nos
• Green Chilly(Slit) - 6 nos
• Ginger(chopped) -1 tbsp
• Thick Coconut milk - ½ cup
• Coconut Oil - 1tsp
• Curry leaves - few
• Salt to taste

PREPARATION METHOD:

• Cook Onion, Potato, Chilly and Ginger along with salt and water.
• When the vegetables cooks well, add Coconut milk and let it boil.
• When it starts boil,turn off the stove and add Curry leaves and coconut Oil

Recommended Combination: Serve hot with Rice/ Appam/ Chappathi

Poori

Poori is made from a dough of Wheat flour, Water and Salt by rolling it out into discs and
deep frying it in ghee or vegetable oil.Puri is often served potato masala.

INGREDIENTS:

• Wheat Flour - 1 cup
• Water to make dough
• Salt to taste
• Oil for deep frying

PREPARATION METHOD:

• Mix Salt and Flour.
• Slowly add warm water
• Knead the dough with hands gently until it becomes soft and keep aside for 30 minutes.
• Make the dough into small balls.
• Roll out the dough in to small rounds.
• Heat Oil in a Pan.
• Fry the puri one at a time.
• Turn each side and fry till light brown

Recommended Combination: Serve hot with Potato Masala, Podimas, Parippu, Vegetable Curry, Egg Curry, Chicken Curry.

Pathiri

Pathiri is made with rice flour and water. It is also called rice chappathi..

INGREDIENTS:

• Rice flour - 1 cup
• Water - 1 cup
• Oil - 1 tsp
• Salt - As required

PREPARATION METHOD:

• Boil water with salt and oil.
• Add rice flour into it and stir well.
• Roll into small balls; flatten them smearing rice flour.
• Heat pan and place the pathiris on it.
• Cook on both the sides

Recommended Combination: Serve hot with Egg Curry, Egg Roast, Chicken Curry.

Paalappam / Appam.

Appam made with ground soaked rice and cooked rice, mixed to a batter with coconut milk and water then left in a warm place to ferment for a number of hours. Appam is thin and crisp round the edges and fluffy and thick in the centre.

INGREDIENTS:

• Raw rice – 1 cup
• Cooked rice(parboiled) – 2 tbsp
• Scraped coconut – ½ or coconut milk -½ cup
• Yeast -¼ tsp
• Sugar -1 tbsp
• Salt - As reqd

PREPARATION METHOD:

• Soak rice for atleast 4 hrs
• Make a batter of rice, coconut( or coconut milk)and cooked rice(batter should not be too watery)
• Add yeast and sugar to warm water and dissolve.
• Add this to the batter and keep for about 6 hrs.
• Before making appams, add salt and little sugar.
• Heat a Pan(Appachatti).
• Pour a spoonful batter into the appa chatti and rotate the Chatti.
• Cover the pan and cook in medium flame till the edges of the Appam turn golden colour..

Recommended combination: Serve hot with Egg Roast or Stew or Chicken Curry.

Idli

Idli is a popular food throughout South India.
Idli is a fermented food which is prepared by steaming fermented black gram (Urad Daal) and rice batter. It makes an important contribution to the diet as a source of protein, calories and vitamins, especially B-complex vitamins, compared to the raw unfermented ingredients.

INGREDIENTS:

• RawRice -2 cups
• Urad Daal - 1 cup
• Water - as required
• Salt - 1 tsp

PREPARATION METHOD:

• Soak rice and Urad daal separately for 5 hours.
• Nicely grind rice and Urad daal separately in water.
• Mix together rice, daal and salt.
• Keep it overnight to ferment.
• Spread oil on the idli mould.
• Pour the batter in the mould .
• Steam the vessel for about 8- 10 minutes.

Recommended Combination: Serve hot with Sambar or Chutney.

Idiyappam / Noolputtu / Rice Noodles

Idiyappam is a popular breakfast in kerala. It is also called Noolputtu made of rice flour,salt and water.

INGREDIENTS:

• Roasted rice flour (idiappam podi) - 2 cups
• Boiled Water - 2 cups
• Grated coconut - 1 cup
• ghee 1 tsp
• Salt - as required

PREPARATION METHOD:

• Add boiled water, ghee and salt to the flour and knead to a soft dough.
• Divide it into small balls and keep aside.
• Put some grated coconut into the idli/I diyappam stand
• Put one portion of the dough into idiappam press.
• Press out the dough to each of the iddiappam/idli stands.
• Steam for about 10 minutes till the idappam is cooked.

Recommended Combination: Serve hot with Mutta Roast,Potato Stew

Rava puttu / Semolina Steam Cake

Yet another flavour of the deliciuos Malayalee breakfast. The main ingredient is Rava, otherwise known as Semolina. The preparation method is similar to Rice Puttu.

IINGREDIENTS:

• Roasted Rava -1 cup 
• Grated Coconut -¼ cup
• Salt - to taste
• Water- as required to make the powder wet .
• Chiratta/ Chirattu Puttu mould

PREPARATION METHOD:

• Add salt to the roasted Rava gently to make a mixture.
• Sprinkle water on the Rava, little at a time and mix the flour.
• Repeat sprinkling water till the flour is wet.
• Place a pot shapped utensil on the stove. 
• Fill half the utensil with water and boil the water.
• Put a hole in the coconut shell (chiratta) and place it on the top of the utensil .
• Put some grated coconut in it, and fill the shell with the flour and put some grated coconut on the top .
• Steam in a vessel for 10 minutes and serve hot.

Recommended Combination: Serve hot with Kadala Curry / Pazham /Pappadam.

Chiratta Puttu / Rice Steam Cake

Puttu is a speciality of kerala cuisine and a favourite breakfast of keralites.This is considered as a healthier breakfast .It is rich in Nutrients & Vitamins.
Puttu is made of Rice Flour and Grated Coconut in steam.

INGREDIENTS:

• Raw rice flour -1 cup
• Grated Coconut -¼ cup
• Salt - to taste
• Water- as required
• Coconut Shell or Chiratta

PREPARATION METHOD:

• In a pan, add rice flour and dry roast lightly. Stirring continuously. The white color of the rice flour should change very lightly.
• Allow the powder to cool.
• Add salt to the roasted flour gently to make a mixture.
• Sprinkle water on the rice flour, little at a time and mix the flour.
• Repeat sprinkling water till the flour is wet.
• Place a pot shapped utensil on the stove. Fill half the utensil with water and allow to boil .
• Put a hole in the coconut shell (chiratta) and place it on the top of the utensil .
• Put some grated coconut in it, and fill the shell with the mixture and put some grated coconut on the top .
• Steam in a vessel for 10 minutes and serve hot.

Recommended Combination: Serve hot with Pazham, Payar and Pappadam , Kadala Curry

Chappathi

Chappathi is the traditional Indian bread, It can be eaten at any meal of the day usually eaten with curries or cooked vegetables. It is made from wheat flour, cooked on a tawa.

INGREDIENTS:

• Wheat Flour - 2 cups
• Hot Water - 1 cup
• Ghee or oil - 1 tsp
• Salt to taste

PREPARATION METHOD:

• Mix Oil or Ghee, Salt and Flour.
• Slowly add warm water.
• Knead the dough with hands gently until it becomes soft and keep aside for 30 minutes.
• Make the dough into Small balls.
• The dough is rolled out into thin discs with help of dry flour .
• Heat a flat pan or Tava
• Place the chappathis in the hot tava and cook until both the sides turns to golden brown.

Recommended Combination: Serve hot with Podimas,Parippu,Vegetable Curry,Egg Curry, Chicken Curry.

Battura

Battura is made of Allpurpose flour, Curd, Sugar knead to make a soft dough and deep fried in oil.

INGREDIENTS:

• All Purpose flour/ Maida - 2 cup
• Baking powder - pinch
• Sugar - ½ tsp
• Rava / Semolina - ¼ cup
• Curd / Yogurt- 3/4 cup
• Oil -for frying
• Salt to taste

PREPARATION METHOD:

• Mix Flour, Salt, Baking Powder and Sugar.
• Add Rava/ Semolina and Curd to it and mix well.
• Knead flour mix into a soft dough by adding little water.
• Cover the dough with a wet cloth and keep aside for 2 hours.
• Make the dough into Small balls and roll into a flat round shaped Battura.
• Heat Oil in a pan.
• Fry Battura till it turns golden brown on both sides.

Recommended Combination: Serve hot with Channa Masala

Thakkali Chutney / Tomato Chutney

Chutney is often served fresh as a side dish with breakfast, lunch and dinner. It often contains strong flavoured ingredients like dry hot chillies, green chillies, pearl onions, Curry leaves and other spices.
Tomato Chutney is a fine paste made with Tomato along with other spices. It is a good side dish for Dosa and Idly.

INGREDIENTS:

• Tomato (chopped)- 2 nos
• Onion (chopped) - 1 small
• Chopped Garlic - 1 tbsp
• Chilly Powder - 1 tsp
• Red chilli - 3 nos
• Asafoetida powder- ¼ tsp
• Fenugreek powder - 2 pinch
• Mustard seeds - 1 tsp
• Curry leaves - few
• Gingely oil - 3 tbsps
• Salt to taste

PREPARATION METHOD:

• Heat oil in a Pan.
• Add onions and garlic and saute`till the onion turns transparent.
• Add chopped tomatoes, chilly powder and saute well .
• Add salt and mix well.
• Grind them into a paste.
• Heat 1 tsp oil in a Pan.
• Add mustard seeds and Red chilly, let it splutter.
• Add asafoetida, fenugreek powder and curry leaves.
• Add the paste to it and mix well.
• Let it cook for 4-5 minutes and remove from fire.

Recommended Combination: Serve with Dosa / Idli

Thenga Chutney / Coconut Chutney

Chutney is a most popular side dish in South India.It always serve with Idli and Dosa.
Chutney is a fine paste of Coconut, chilly and Pearl Onion.

INGREDIENTS:

• Grated coconut - ½ Cup
• Green Chilly - 3 nos
• Pearl Onion/Shallot - 1
• Chopped Ginger -½ tsp
• Mustard seeds - 1 tsp
• Red Chilly - 2 nos
• Salt - to taste
• Coconut Oil-1 tsp
• Curry Leaves -few

PREPARATION METHOD:

• Grind Coconut, Chilly, Shallot, Ginger into fine paste.
• Heat Oil in pan.
• Add Mustrard seeds and Red chillies into it, allow to Splutter.
• Pour the Coconut paste and Salt into it,mix well and allow to boil.
• When it starts boil,turn off the stove and add Curry leaves. 

Recommended Combination: Serve with Dosa/ Idli

Thenga Chutney / Coconut Chutney

Chutney is a fine paste of Coconut, chilly powder and Pearl onion.

INGREDIENTS:

• Grated coconut - ½ Cup
• Chilly Powder - ½ tsp
• Pearl Onion/Shallot - 1
• Chopped Ginger -½ tsp
• Mustard seeds - 1 tsp
• Red Chilly - 2 nos
• Salt - to taste
• Coconut Oil-1 tsp
• Curry Leaves -few

PREPARATION METHOD:

• Grind Coconut, Chilly, Shallot, Ginger into fine paste.
• Heat Oil in pan.
• Add Mustrard seeds and Red chillies into it, allow to Splutter.
• Pour the Coconut paste and Salt into it,mix well and allow to boil.
• When it starts boil,turn off the stove and add Curry leaves.

Recommended Combination: Serve with Dosa / Idli.

Thakkali Achar / Tomato Pickle

Tomato Pickle is a dry side dish served with Rice or other breakfast items like Dosa or Idly.
It is prepared using Tomato puree sauted along with other spices till the water dries off.

INGREDIENTS:

• Tomato - 10 nos
• Garlic paste - 1 tsp
• Ginger paste - 1 tsp
• Chilli Powder- ½ tsp
• Turmeric Powder - tsp
• Fenu greek powder - ¼ tsp
• Asafoetida - ¼ tsp
• Mustard seeds - 1 tsp
• Curry leaves - few
• Sesame oil - ¼ cup
• sugar - 1 tsp

PREPARATION METHOD:

• Salt to taste
• Put Tomato in boiled and peel the skin.
• Grind tomato into pulp.
• Heat oil in a Pan.
• Add mustard seeds, when it starts to splutter add Ginger paste, Garlic paste, curry leaves and fry it.
• Add asafoetida stir for a minute.
• Add Tomato pulp, Turmeric powder, Chilli powder and Salt and cook it.
• When the water dries up add fenugreek powder and sugar and stir well.
• Stir well till the Oil oozes out and remove from fire..

Recommended Combination: Serve with Chappathi, Dosa, Idli, Rice.

Roasted Chicken

Roasted Chicken is presented here in a a Kerala style with lots of spices. This is a dry dish with the chicken cooked in steam.

INGREDIENTS:

• Chicken Thighs - 6 nos
• Diced Onion - 2 nos
• Diced Tomato - 2 nos
• Green Chilly(Slit) - 6 nos
• Garlic(chopped) -2 ½ tbsp
• Ginger(chopped) -2 ½ tbsp
• Chily powder-1 tbsp
• Corriander Powder-1 tbsp
• Turmeric powder- 1 tsp
• Garam Masala- ½ tsp
• Fennelseed powder -½ tsp
• Pepper Powder - 1 tsp
• Coconut Oil-3 -4 tbsp
• Water- ¼ cup
• Salt -to taste
• Curry leaves - a few

PREPARATION METHOD:

• Heat oil in the pan.
• Add onions, green Chillies, ginger and garlic.
• Saute Onions till it turns transparent. 
• Add tomatoes and sauté well.
• Add red chilly powder, turmeric powder, coriander powder and saute till the raw smell goes.
• Add chicken pieces, garam masala, fennelseed powder, pepper powder, water and salt into it.
• Slow down the flame, cover the pan and let it cook.
• Add Curry leaves when the chicken cooks well.
• Turn off the stove when the gravy becomes thick.

Recommended Combination: Serve hot with Chappathi / Rice/ Appam, Fried 

Baked Chicken with Garam masala

Baked Chicken is a healthy option compare to fried chicken, yet having a delicious punch of taste.
This recepie is prepared in a Kerala style blended with garam masala.

INGREDIENTS:

• Chicken leg quarter -6 nos
• Olive Oil - 1 tsp
• Ginger Garlic Paste- 1 tbsp
• Chilly Powder- 1 tsp
• Corriander Powder- 1 tsp
• Aniseed(Perimjeerakam) Powder- ½ tsp
• Garam Masala powder - ½ tsp
• Turmeric Powder - ½ tsp
• Pepper Powder -1 tsp
• Salt to taste

PREPARATION METHOD:

• Mix all the ingredients into a fine paste and marinate for 2 hours.
• Preheat the oven to 350F.
• Place the chicken to a baking tray and bake it for 35 minutes.
• Turn the chicken and again bake it for 30 - 40 mins.

Recommended Combination: Serve hot with Rice/ Chappathi

Fried Chicken

Fried Chicken can serve as a tasty snack or can go as a side dish with any meal of the day. This is a very simple recipe.

INGREDIENTS:

• Chicken Drumsticks -5 nos
• Lemon Juice - 1 tbsp
• Ginger Garlic Paste- 1 tsp
• Chilly Powder- ½ tsp
• Corriander Powder- ½ tsp
• Aniseed(Perimjeerakam) Powder- ¼ tsp
• Turmeric Powder - ¼ tsp
• Pepper Powder - ½ tsp
• Salt to taste
• Oil - for deep frying

PREPARATION METHOD:

• Mix all the ingredients into a fine paste and marinate for 3 hours.
• Heat Oil in a Pan.
• Put Drumstick in to the hot oil.
• Deep fry the chicken pieces until it is golden brown .and tender.

Recommended Combination: Serve hot with Rice / Chappathi / Paratta.

Chicken Curry in Coconut Milk

This is a thick gravy curry cooked in Coconut milk.

INGREDIENTS:

• Chicken pieces- 500g or 1lb
• Sliced Onion - 1 nos
• Diced Tomato - 1 nos
• Green Chilly(Slit) - 4 nos
• Ginger-Garlic Paste -1 tsp
• Chily Powder-1 tsp
• Corriander Powder-1½ tsp
• Pepper Powder-¼ tsp
• Garam Masala- ½ tsp
• Turmeric powder- ¼ tsp
• Mustard Seed -1 tsp
• Red chilly- 2 nos
• Thick Coconut Milk- ½ cup
• Coconut Oil - 3 tbsp
• Water- ½ cup
• Salt -to taste
• Curry leaves - a few

PREPARATION METHOD:

• Heat oil in a Pan.
• Put mustrard seeds and red chillies in to it and allow to Splutter
• Add onions, green chillies, and saute well, till onion turn transparent.
• Add the ginger-garlic paste in to it and saute for sometime.
• Add chilly powder, coriander powder, pepper powder and garam masala and stir well till the raw smell goes .
• Add tomato to it and allow to cook.
• Add chicken and saute it for 2 minutes.
• Add water, turmeric powder and salt and allow to cook.
• When the gravy gets thick add coconut milk and mix well.
• Boil for 2 mins then turn off the flame and add curry leaves.

Recommended Combination: Serve hot with Chappathi, Appam, Pathiri, Rice.