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Index 1. Karimeen Curr y 2. Tra va ncore Fish Curry 3. Mutton Stew 4. Koli Va rta Curry 5. Mu ssel Porial 6. Nandu Curr y 7. Ma labar Fried Fish 8. Mal abar Chicken Cur ry 9. Beef Coconut Fry 10.Meat Ball Curry 11.Tapioca Curry 12.Pachadi 13.Banana Flower Porial 14.Olan 15.Inji Curry 16.Avial 17.Dadela 18.Vegetable Stew 19. Tapioca Puzhukk u 20. Coconut Chammand i

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Index1. Karimeen Curry2. Travancore Fish Curry3. Mutton Stew4. Koli Varta Curry

5. Mussel Porial6. Nandu Curry7. Malabar Fried Fish8. Malabar Chicken Curry9. Beef Coconut Fry10.Meat Ball Curry11.Tapioca Curry12.Pachadi13.Banana Flower Porial14.Olan15.Inji Curry

16.Avial17.Dadela18.Vegetable Stew19.Tapioca Puzhukku20.Coconut Chammandi

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KARIMEEN CURRY (FISH CURRY)

(4 portions)

1 Karimeen 8 nos2 Oil 150 ml3 Mustard seeds 5 gms4 Methi seeds 3 gms5 Ginger juliennes 10 gms6 Slit green chillies 5 gms7 Chopped garlic 1 pod8 Sliced onion 100g ms9 Tomato (1/4) 200 gms

10 Chilli powder 10 gms11 Coriander powder 10 gms

12 Turmeric 5 gms13 Tamarind pulp 25 gms14 Coconut milk 1 no15 Salt to taste

Method: -1. Clean and cut fish into small pieces. Marinate in tamarind pulp for ½ an

hour. Keep remaining pulp aside.2. Heat oil in a handi, crackle mustard seeds, add methi seeds, ginger,

green chillies, garlic and onion sauté.3. Add chilli powder, coriander powder, turmeric powder and cook. Add

tomatoes with the remaining tamarind pulp. When curry is boiling addfish, correct the seasoning and finish off with coconut milk.

Note: - Milk should not be curdled.Colour: - Yellowish.Same masala for Ayla Fish curry.

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TRAVANCORE FISH CURRY

(4 portions)1 Sear fish or Bekti 400 gms2 Oil 150 ml

3 Mustard seeds 5 gms4 Methi seeds 3 gms5 Ginger juliennes 10 gms6 Slit green chillies 5 gms7 Garlic (chopped) 1 pod8 Sliced onion 100 gms9 Tomato (1/4) 200 gms

10 Chillie powder 25 gms11 Turmeric powder 5 gms12 Coriander powder 10 gms

13 Khukhum tamarind 25 gms14 Salt to taste15 Curry leaves 1 sprig

Method: -1. Clean and cut fish into small pieces. Marinate in tamarind pulp for ½ an

hour, keep remaining pulp aside.2. Heat oil in a handi. Crackle mustard seeds. Add methi seeds, ginger,

garlic, green chillies and onions, sauté.3. Add chilli powder, turmeric powder, coriander powder and cook.4. Add tomatoes with remaining tamarind pulp. When curry is boiled, add

fish, correct seasoning. Add curry leaves.

Note: -Difference between Karimeen Curry and Travancore fish curry is the tamarindthat is used. Travancore fish curry does not have coconut milk.

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MUTTON STEW

(4 portions)1 Mutton 500 gms2 Oil 100 gms

3 Onion (sliced) 100 gms4 Cardamom, Cinnamon, Cloves 5 gms5 Slit green chillies 5 gms6 Ginger julienne 10 gms7 Pepper corns 5 gms8 Curry leaves 1 sprig9 Grated coconut (for milk) 1 no

10 Salt to tasteMethod: -

1. Clean and cotton mutton into small cubes. Boil till tender, keep aside

with stock.2. Extract coconut milk twice, i.e. thick and thin.3. Heat oil in a very clean handi. Add whole garam masala, sliced onions,

green chillies, ginger julienne, curry leaves and pepper corns and sautéwithout change in colour.

4. Add boiled mutton along with thin coconut milk and cook.5. Finish with thick coconut milk.

Colour: - WhiteAccompaniment: - AppamGarnish: - Fried curry leaves and fried onions

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KOLI VARTA CURRY

(4 portions)1 Chicken 1 kg2 Oil (for sauté) 100 gms

3 Grated coconut 1 no4 Coriander seeds 15 gms5 Red chilli whole 15 gms6 Garlic 2 pods7 Pepper corns 5 gms8 Cinnamon, Cloves, Cardamom 5 gms9 Saunf (fennel) 5 gms

10 Oil (for cooking) 100 gms11 Sliced onions 100 gms12 Ginger julienne 10 gms

13 Salt to taste

Method: -1. Clean and cut chicken into 12 pieces.2. Heat oil in a Kadai. Sauté ingredients from 3 to 8 to a golden brown and

grind to a fine paste.3. Heat oil in a handi. Add sliced onions and ginger, brown. Add ground

masala, cook, add chicken and cook. Check seasoning.

Colour: - Dark BrownGarnish: - Fried, Sliced Coconut

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MUSSEL PORIAL

(4 portions)1 Mussels 500 gms2 Oil 150 ml

3 Mustard seeds 10 gms4 Chopped onions 150 gms5 Chopped garlic 2 pods6 Chopped ginger 20 gms7 Chopped green chillies 10 gms8 Crushed pepper corns 10 gms9 Turmeric powder 5 gms

10 Grated coconut 1 no11 Curry leaves 1 sprig12 Salt to taste

Method: -1. Clean and boil mussels with turmeric powder and salt.2. Heat oil in a handi, crackle mustard seeds, add ingredients from 4 to 7

and sauté, add curry leaves, garlic, sauté.3. Add boiled mussels and sauté for 5 minutes. Add crushed peppercorns,

correct the seasoning and finish with grated coconut.

Colour: - YellowishAccompaniment: - Kerala ParathasCan be served as a snack also, should have a distinct garlic flavour.

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NANDU CURRY (Crab Curry)

(4 portions)1 Crab 8 nos2 Red chilly whole 15 gms

3 Coriander seeds 15 gms4 Garlic 2 pods5 Pepper corns 15 gms6 Saunf (fennel) 5 gms7 Garam masala 5 gms8 Coconut 1 no9 Oil 150 ml

10 Chopped onions 100 gms11 Chopped ginger 10 gms12 Salt to taste

Method: -1. Clean and cut crab into half, season it. Marinade it with a little lime

juice.2. Make a ground paste from ingredients 2 to 8.3. Heat oil in Kadai, add chopped onion and ginger, brown, add ground

masala and cook.4. Add crab and cook.

Colour: - Dark Brown

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MALABAR FRIED FISH

(4 portions)1 Pomfret/Karimeen/Bekti/Seer 8 pieces (darne)2 Lime juice 50 ml

3 Chilli powder 15 gms4 Coriander powder 10 gms5 Turmeric powder 10 gms6 Ginger/garlic paste 20 gms7 Crushed pepper corns 10 gms8 Salt to taste9 Oil for frying

Method: -1. Clean the fish, marinade with lime juice and salt.

2. Make masala out of ingredients 3 to 7.3. Coat the fish with masala and keep aside for an hour.4. Deep fry.

Accompaniments: - Cucumber and lime wedge.

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MALABAR CHICKEN CURRY

(4 portions)1 Chicken 1 no2 Coriander seeds 10 gms

3 Red chilli whole 10 gms4 Saunf (fennel) 5 gms5 Pepper corns 10 gms6 Turmeric 5 gms7 Mustard seeds 5 gms8 Peeled sambar onions 50 gms9 Coconut grated 1 no

10 Oil 100 gms11 Whole garam masala 5 gms12 Potatoes (1/4) 500 gms

13 Salt to taste14 Curry leaves 1 sprig

Method: -1. Clean and cut chicken into 12 pieces.2. Make a fine paste of ingredients from 2 to 9. Reserve cleaning water

from grinder.3. Heat oil in a handi, add garam masala, sliced onions, curry leaves,

brown, add ground masala, add quartered potatoes, half cook it, addchicken and cook till tender. Correct the seasoning.

Colour: - Light Yellow Brown

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BEEF COCONUT FRY

(4 portions)1 Beef 500 gms2 Chilly powder 10 gms

3 Coriander powder 10 gms4 Turmeric powder 5 gms5 Ginger/garlic paste 20 gms6 Salt to taste7 Oil (refined or coconut) 100 gms8 Garam masala 5 gms9 Sliced onions 200 gms

10 Curry leaves 1 sprig11 Crushed pepper 20 gms12 Coconut ½ no

Method: -1. Clean and cut beef into small cubes2. Mix ingredients from 2 to 6 with beef cubes.3. Add enough water and boil. Reserve stock.4. Heat coconut oil in handi. Slice the coconut and fry it and keep aside.5. Add sliced onion in the remaining oil, garam masala, pepper corns and

sauté. Add boiled beef, sauté till dry.6. Finish with sliced fried coconut and curry leaves.

Garnish: - Coconut cubes fried, curry leaves

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MEAT BALL CURRY

(4 portions)1 Beef mince 300 gms2 Chopped ginger 10 gms

3 Chopped green chillies 10 gms4 Chopped onions 15 gms5 Garam masala powder 5 gms6 Salt to taste

Method: - Make small sized meat balls by mixing all the ingredients. Arrange ona greased tray. Cook under a salamander covered for 8 to 10 minutes.

1 Oil (coconut oil) 100 gms2 Mustard seeds 5 gms

3 Curry leaves 1 sprig4 Sliced onions 50 gms5 Saunf (fennel) 5 gms6 Quartered tomatoes 200 gms7 Thick coconut milk 1 no8 Salt to taste9 Chilly, coriander, turmeric powders 25 gms

Method: - Heat oil in a handi, crackle the mustard seeds, add sliced onions,curry leaves, brown, add chilly powder, turmeric powder, coriander powderand cook. Add the meat balls in the masala; simmer for 5 minutes along with

quartered tomatoes. Finish with thick coconut milk.

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TAPIOCA CURRY

(4 portions)1 Tapioca 750 gms2 Coconut ½ no

3 Coriander seeds 10 gms4 Madras onion 100 gms5 Ginger 10 gms6 Oil (coconut) 50 gms7 Mustard seeds 5 gms8 Curry leaves 1 sprig9 Sliced onion 100 gms

10 Salt to taste

Method; -

1. Steam tapioca. Remove skin and cut into small cubes.2. Make a fine paste from ingredients 2 to 5.3. Heat coconut oil in a handi. Crackle mustard seeds, add sliced onions

and curry leaves, sauté till brown.4. Add masala and cook.5. Add tapioca and cook.

Colour: - Dark brownAccompaniments: - Puttu

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PACHAADI

(4 portions)1 Coconut ½ no2 Mustard seeds 10 gms

3 Green chillies 10 gms4 Ginger 10 gms5 Beaten Curd 500 gms6 Oil 20 gms7 Mustard seeds 5 gms8 Red chilli whole 3 nos9 Curry leaves 1 sprig

10 Salt to taste

Method: -

1. Make ground masala from ingredients 1 to 4.2. Add ground masala to beaten curd. Temper with mustard seeds, curryleaves and whole red chillies.

Vegetables Used: -1. Chopped raw mango2. Fried Bhindi (cut into small pieces)3. Chopped raw cucumber4. Chopped raw beetroot

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BANANA FLOWER PORIAL

(4 portions)1 Banana flower 1 no2 Grated coconut ½ no

3 Chopped ginger 5 gms4 Chopped green chillies 5 gms5 Oil 20 gms6 Mustard seeds 5 gms7 Red chilli whole 5 nos8 Curry leaves 1 sprig9 Salt to taste

10 Curd 100 gms

Method: -

1. Chop banana flower and put in salted water. Strain and mix thoroughlywith beaten curds. Boil it with a little salt.2. Heat oil in Kadai, crackle mustard seeds, add red chilli, curry leaves and

boiled banana flower; cook.3. Finish with grated coconut, chopped ginger and green chillies.

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OLAN

(4 portions)1 White pumpkin 100 gms2 Long karamani 100 gms

3 Julienne ginger 10 gms4 Slit green chillies 10 gms5 Curry leaves 2 sprigs6 Coconut milk 200 ml7 Coconut oil 50 gms8 Salt to taste

Method: -1. Boil white pumpkin and karamani with ginger, green chillies and curry

leaves.

2. Add coconut milk (thick extraction) and cook for 2-3 minutes.3. Finish with coconut oil.

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INJI CURRY

(4 portions)1 Chopped ginger 100 gms2 Chopped green chillies 10 gms

3 Tamarind pulp 50 gms4 Jaggery (shredded) 25 gms5 Salt to taste6 Oil 20 gms7 Mustard seeds 3 gms8 Methi seeds 3 gms9 Red chilli whole 3 nos

10 Curry leaves 1 sprig

Method: -

1. Boil ingredients from 1 to 5 together on a slow fire, simmer.2. Heat oil, crackle mustard seeds, add methi seeds, red chillies and curryleaves and add to boiled mixture.

Consistency: - Thick gravy, pickle typeColour: - Dark brown

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AVIAL

(4 portions)1 Coconut ½ no2 Ginger 10 gms

3 Green chillies 1`0 gms4 Jeera 5 gms5 Beaten curd 150 gms6 Yam (batons) 50 gms7 Carrots 50 gms8 Raw banana 50 gms9 White pumpkin 50 gms

10 Drumstick 50 gms11 Turmeric powder 5 gms12 Coconut oil 25 gms

13 Curry leaves 2 sprigs14 Salt to taste

Method: -1. Peel or skin vegetables, cut into 2” long batons. Boil with turmeric

powder and salt.2. Make a coarse paste out of ingredients 1 to 4. Mix with beaten curd.3. Add little turmeric powder and cook.4. Add boiled vegetables and cook.5. Finish with coconut oil and curry leaves.

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KADELA

(4 portions)1 Black channa 200 gms2 Oil 10 gms

3 Red chilli whole 10 gms4 Coriander seeds 10 gms5 Ginger 10 gms6 Green chillies 5 gms7 Small onions 100 gms8 Khus khus (optional) 20 gms9 Coconut 1/2 no

10 Garlic 1 no11 saunf 5 gms12 Curry leaves 2 sprigs

13 Oil 50 gms14 Sliced onion 100 gms15 Salt to taste

Method: -1. Soak black channa overnight. Boil with salt.2. Sauté ingredients 3 to 11 in oil and make a fine paste.3. Heat oil in a Kadai, add sliced onions and sauté, brown and ground

masala and cook.4. Add boiled channa and cook.

Colour: - Brown

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VEGETABLE STEW

(4 portions)1 Carrot (cubes) 75 gms2 Beans (batons) 20 gms

3 Potato (cubes) 100 gms4 Cauliflower florets 50 gms5 Oil 50 gms6 Whole garam masala 5 gms7 Pepper corns 5 gms8 Sliced onion 100 gms9 Coconut milk 1 no (2 extracts)

10 Slit green chillies 5 gms11 Ginger julienne 5 gms12 Salt to taste

13 Surry leaves 1 sprig

Method: -1. Boil vegetables with salt and drain.2. Heat oil in a handi, add garam masala, pepper corns, curry leaves and

onions. Sauté and add ginger and green chillies, do not brown.3. Add boiled vegetables with thin coconut milk and cook.4. Finish with thick coconut milk.

Note: - Froe brown stew, brown the onions and boiled beetroot to be added.

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TAPIOCA PUZHUKKU

(4 portions)1 Tapioca 750 gms2 Coconut ½ no

3 Red chilli 10 gms4 Dhania seeds 10 gms5 Ginger 10 gms6 Garlic 1 pod7 Curry leaves 1 sprig8 Pepper corns 10 gms9 Turmeric 5 gms

10 Oil 50 gms11 Mustard seeds 5 gms12 Curry leaves 1 sprig

13 Salt to taste

Method: -1. Steam tapioca. Skin and cut into small cubes.2. Heat oil in a Kadai, crackle mustard seeds, add ground masala made out

of ingredients 2 to 9. Cook.3. Add tapioca and cook well.4. Finish with curry leaves.

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COCONUT CHAMMANDI

(4 portions)1 Grated coconut ½ no2 Tamarind 10 gms

3 Garlic 1 pod4 Whole red chilli 10 gms5 Urid dal 10 gms6 Curry leaves 1 sprig7 Salt to taste8 Oil 50 gms

Method: -1. Heat oil in a Kadai and fry grated coconut until golden.2. Add all other ingredients and sauté.

3. Pound coarsely.

Accompaniments: - Plain rice and ghee