Divine Delights: Dive into the History and Recipe of Grandma's Traditional Sweet Kerala Kozhukkatta

 Kozhukkatta, also known as modak or sweet dumplings, is a popular South Indian delicacy enjoyed during festivals like Ganesh Chaturthi and Onam. These delightful treats boast a soft rice flour dough encasing a sweet and creamy coconut filling, steamed to perfection.

 A Bite of History:
The origins of kozhukkatta can be traced back centuries, possibly to the ancient Tamil kingdoms. They are believed to be offerings to various deities, particularly Lord Ganesha, who is said to have a fondness for sweets. Over time, kozhukkatta evolved into a cherished culinary tradition, passed down through generations and prepared with love during festive occasions. 

Variations and Flavors: 

While the basic concept remains the same, kozhukkatta comes in a variety of regional variations, each boasting its unique twist. Here's a glimpse into two popular styles: 

Thrissur Kozhukkatta: Known for its melt-in-your-mouth filling, featuring roasted coconut for a richer flavor and less jaggery for a subtler sweetness. The dough is thicker and more elastic, resulting in larger, disc-shaped dumplings often left plain or adorned with a simple cashew nut.

Calicut Kozhukkatta: This version features a sweeter and more syrupy filling with a generous amount of jaggery. The dough is thinner and delicate, giving the dumplings a lighter and fluffier texture. They are typically smaller and rounder, often decorated with intricate designs using edible pastes or chopped nuts and fruits.

Bringing the Sweetness Home: 

Ready to whip up a batch of your own kozhukkatta? Here's a basic recipe to get you started: 

Here's a recipe for steamed kozhukkatta, the delightful South Indian dumplings filled with sweet coconut goodness: 

Ingredients: 

For the filling:

1 cup grated fresh coconut

1/2 cup jaggery, grated or powdered

1/4 teaspoon cardamom powder

1/8 teaspoon grated nutmeg (optional)

For the dough:

1 cup rice flour

1/4 cup water

1/4 teaspoon salt

1 tablespoon ghee or oil

Instructions:

Make the filling: In a pan, combine the grated coconut, jaggery, cardamom powder, and nutmeg (if using). Cook over medium heat, stirring constantly, until the jaggery melts and the mixture thickens. Turn off the heat and let it cool slightly. 

Prepare the dough: In another pan, bring the water and salt to a boil. Add the rice flour gradually, stirring continuously, until it forms a soft dough. Add the ghee or oil and knead well until smooth. Cover the dough and let it rest for 10 minutes.

Assemble the kozhukkatta: Divide the dough and filling into equal portions. Take a portion of the dough and flatten it into a small disc. Place a spoonful of filling in the center and pinch the edges closed to form a round ball. Repeat with the remaining dough and filling. 

Steam the kozhukkatta: Place the kozhukkatta in a steamer basket lined with banana leaves or greased with oil. Steam for 10-15 minutes, or until cooked through. 

Serve: Let the kozhukkatta cool slightly before serving. You can enjoy them warm or at room temperature.

Tips:

• For a richer flavor, you can roast the grated coconut before making the filling.
• If the dough is too sticky, add a little more rice flour. If it's too dry, add a little more water.
• You can also experiment with different fillings, such as dates, nuts, or pumpkin seeds.
• Kozhukkatta can be stored in an airtight container in the refrigerator for up to 3 days.

Additional notes: 

This recipe makes approximately 15-20 kozhukkatta, depending on the size you make them.

You can use either white or brown rice flour for this recipe.

If you don't have a steamer, you can use a colander or sieve placed over a pot of boiling water. Just make sure to cover the pot with a lid to trap the steam. I hope this recipe helps you enjoy delicious steamed kozhukkatta!

Learn how to make a traditional Kerala Kinnathappam recipe that comes in two colors - white and black

 Both steamed plate cake and kinnathappam refer to the same delicious South Indian dessert! So, whichever term you use, you're in for a treat. There are two variants of Kinnathappam. One is white and another is black and long, but the white variant is easier to cook and is very soft compared to the black variant.

 Kinnathappam, which translates to "plate cake" in Malayalam, is a traditional Kerala dish made from steamed rice flour, coconut milk, and sugar. It's known for its soft, fluffy texture, slightly sweet and coconutty flavor, and melt-in-your-mouth goodness.

 Here's what you can expect from this delightful dessert:

 Appearance: Kinnathappam typically has a white or light brown color, depending on the type of rice used. It has a smooth, slightly cracked surface and is often cut into squares or diamond shapes. 

Kinnathappam is a traditional Kerala dish made from steamed rice flour, coconut milk, and sugar. It is a soft, fluffy cake with a slightly sweet and coconut-like flavor. Kinnathappam is typically served with stew or curry, but it can also be eaten on its own. 

Ingredients:

• 1 cup raw rice
• 1 cup thick coconut milk
• 1/2 cup sugar (to prepare black color appam add 1 cup Jaggery)
• 1/2 teaspoon cardamom powder
• 1/4 teaspoon salt
• 1/4 teaspoon Jeera

Instructions: 

Wash the rice thoroughly and soak it in water for at least 3 hours. 

Drain the rice and grind it to a fine powder in a blender. 

Add the coconut milk, sugar, cardamom powder, and salt to the rice flour and mix well.

Add coconut milk, sugar, cardamom powder, and salt 

Adjust the consistency of the batter by adding more or less coconut milk. The batter should be thick enough to pour but thin enough to spread easily. 

Adjust the consistency of the batter 

Grease a steamer pot with oil. Pour the batter into the steamer pot and steam for 15-20 minutes, or until the kinnathappam is cooked through. Let the kinnathappam cool slightly before cutting it into squares or diamonds. 

Tips: 

For a richer flavor, use fresh coconut milk.

If you don't have a steamer, you can cook the kinathappam in a pressure cooker.

Kinnathappam can be stored in the refrigerator for up to 2 days.

Enjoy!

Google's Secret: The Easiest Malabar Chicken Dum Biryani Recipe (Millions Can't Be Wrong!)

 Malabar Dham biriyani is a popular dish from the Malabar region of Kerala. It is made with basmati rice, chicken, and a variety of spices. The chicken is marinated in yogurt and spices and then cooked in a pressure cooker. The rice is cooked separately and then layered with the chicken and spices. The biryani is then cooked in a sealed pot over low heat for several hours. This process called dum, helps to infuse the flavors of the spices into the rice and chicken.

 Tips: For a richer flavor, use whole spices instead of ground spices.

If you don't have a pressure cooker, you can cook the chicken in a large pot over medium heat for about 30 minutes, or until cooked through. If you don't have a heavy lid, you can use two layers of foil.

Ingredients:

• 1 kg basmati rice
• 1 whole chicken, cut into pieces
• 4 tablespoons biryani masala paste (green chili, cinnamon, cloves, fennel, cardamom, peppercorn)
• 10 green chilies, chopped
• 2 tablespoons ginger-garlic paste
• 50 grams coriander leaves, chopped
• 25 grams mint leaves, chopped
• 150 ml curd (yogurt)
• 150 grams tomato, chopped
• 1 kg onion, thinly sliced
• 1 teaspoon black cumin seeds
• 2 cinnamon sticks
• 2 bay leaves
• 50 grams cashew nuts and raisins
• 5 green cardamoms
• 200 grams ghee
• 2 tablespoons coriander powder
• 500 ml milk
• 1 pinch saffron
• 1 liter water (for rice)

Instructions:

Marinate the chicken: Wash and pat dry the chicken pieces. In a bowl, combine the chicken with biryani masala paste, green chilies, ginger-garlic paste, curd, and salt. Mix well and marinate for at least 30 minutes, or overnight for deeper flavor.

Prepare the rice: Soak the basmati rice in water for 10 minutes. Drain and set aside.

Cook the onions: Heat ghee in a large pot or Dutch oven over medium heat. Add the sliced onions and cook until golden brown and caramelized about 15-20 minutes. 

Make the gravy: Add the chopped tomatoes, black cumin seeds, cinnamon sticks, bay leaves, and cook for another 5 minutes until the tomatoes soften. 

Add the chicken: Stir in the marinated chicken pieces and cook until browned on all sides.

Deglaze the pan: Pour in some water to scrape up any browned bits from the bottom of the pot. Add coriander powder and milk, bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through and the gravy thickens.

Cook the rice: In a separate pot, heat ghee and add spices like cardamom, cloves, and bay leaves. Fry for a few seconds until fragrant. Add the soaked rice, mint leaves, coriander leaves, cashew nuts, raisins, and salt. Pour in enough water to cover the rice by about an inch. Bring to a boil, then reduce heat, cover the pot tightly, and simmer for 15-20 minutes, or until the rice is cooked and fluffy. 

Assemble the biryani: Spread half of the cooked rice in a large serving dish or pot. Top with the cooked chicken and gravy. Layer the remaining rice on top and gently spread to create an even layer. 

Add saffron and finishing touches: Make small holes in the rice with a spoon and pour in saffron milk. Sprinkle with fried onions, cashew nuts, and raisins. Cover the pot tightly with foil and a lid. 

Dum cooking: Place the pot over low heat and cook for 15-20 minutes, allowing the flavors to meld and the rice to absorb the aromas.

Serve hot: Let the biryani rest for 10 minutes before serving. Garnish with fresh coriander leaves and enjoy with raita or chutney.

Tips:

• For a richer flavor, use bone-in chicken pieces instead of boneless.
• Adjust the amount of green chilies according to your spice preference.
• You can substitute vegetable oil for ghee if desired.
• If you don't have saffron, you can skip it, but it adds a beautiful color and aroma to the dish.
• For an even more intense flavor, marinate the rice in the leftover saffron milk for 30 minutes before cooking.

Malabar Chicken Biryani is a true feast for the senses. With its layers of fragrant rice, tender chicken, and aromatic spices, it's sure to impress even the most discerning palates. So give this recipe a try and experience the magic of Malabar cuisine! 

Old Tasty Traditional Kerala Neyyappam Recipe for Your Kitchen

 Neyyappam is a popular Kerala snack made with rice flour, jaggery, and spices. It is a sweet and fluffy dish that is often served with tea or coffee.

 Ingredients: 
1 cup raw rice

1 cup jaggery

1/4 cup water

1/4 cup wheat flour( if you prefer)

1/2 teaspoon sesame seeds

1/4 teaspoon cumin seeds

1/4 teaspoon salt

1/4 teaspoon baking soda

Coconut oil or ghee for frying

Instructions: 

Rinse the rice in water a couple of times. Soak the rice in enough water for 4 to 5 hours.

Drain all the water and add the soaked rice in a blender jar.

Add the jaggery, water, wheat flour, sesame seeds, cumin seeds, and salt. Grind everything to a smooth batter.

Add the baking soda and mix again.

Cover the batter and let it rest for 30 minutes to 1 hour.

Heat some coconut oil or ghee in a pan.

Drop spoonfuls of the batter into the hot oil.

Fry the Neyyappam on medium heat until golden brown on both sides.

Remove the Neyyappam from the pan and drain the excess oil on paper towels.

Serve hot or cold.

Tips: 

Use ripe jaggery for the best flavor and texture.

Adjust the amount of jaggery to your liking.

You can add other spices to the batter, such as cardamom or cinnamon.

For a crispy exterior, fry the Neyyappam in a hot pan until golden brown.

Enjoy! 

Here are some additional tips for making perfect Neyyappam: 

• Use good quality rice flour.
• Soak the rice for at least 4 hours, or overnight.
• Grind the batter to a smooth consistency.
• Let the batter rest for at least 30 minutes before frying.
• Use a hot pan to fry the Neyyappam.
• Fry the Neyyappam on medium heat until golden brown on both sides.

With a little practice, you'll be making delicious Neyyappam in no time!

Here's the recipe for Unniyappam, a popular and delicious Kerala traditional dish for your kitchen

  Unniyappam is a traditional Kerala sweet dish made with rice flour, bananas, jaggery, and spices. It is a popular item served as a snack or dessert. Unniyappam is made by first soaking rice flour in water for 3-4 hours. The soaked rice flour is then ground with bananas, jaggery, and spices to form a thick batter. The batter is then allowed to ferment for 30 minutes to 1 hour

 Unniyappam making process

 Ingredients:

1. 1 cup rice flour
2. 2 medium bananas (about 175 grams)
3. 1/2 cup jaggery powder
4. 1 teaspoon black sesame seeds
5. 1/4 teaspoon baking soda
6. 1/2 teaspoon cumin powder
7. 1/2 teaspoon dry ginger powder
8. 1/4 cup coconut oil or ghee, for frying

Instructions: 

Rinse the rice flour in water a couple of times. Then soak the rice flour in enough water for 3-4 hours.

Drain all the water and add the soaked rice flour to a blender.

Add the bananas, jaggery powder, sesame seeds, baking soda, cumin powder, and dry ginger powder.

• Blend until smooth.
• Pour the batter into a bowl and cover it with a lid. Let the batter ferment for 30 minutes to 1 hour.
• Heat a frying pan over medium heat. Add a small amount of coconut oil or ghee to the pan.
• Using a spoon, scoop a small amount of batter and drop it into the hot oil.
• Fry the unniyappams on both sides until golden brown.
• Remove the unniyappams from the pan and drain them on a paper towel.
• Serve hot or warm.

Tips:

For a sweeter unniyappam, add more jaggery powder.

For a spicier unniyappam, add more cumin powder and dry ginger powder.

You can also add other ingredients to the batter, such as chopped nuts or raisins.

Unniyappam is a delicious and easy-to-make sweet dish that is perfect for any occasion.

The origin of unniyappam, a traditional Kerala sweet dish made with rice flour, bananas, jaggery, and spices, is not well-known. However, it is believed to have a long and rich history that dates back centuries.

 The name "unniyappam" is derived from the Malayalam words "unni," meaning "small," and "appam," meaning "rice cake." This name is quite fitting, as unniyappam are small, round fritters made from a batter predominantly consisting of rice.

 Unniyappam is believed to have originated in the state of Kerala, India. They are a popular snack or dessert in Kerala and are often served with tea or coffee. Unniyappam is also offered as prasad in some temples in Kerala.

 The exact date of unniyappam's creation is unknown, but the dish has likely changed over time as a part of Kerala's culinary traditions. Unniyappam are believed to have been associated with Hindu temples in Kerala for centuries. They are often made as a sacred offering during rites in Kerala Hindu temples.

The Rasakalan Recipe a delicious and nutritious dish that is served at the Guruvayoor Temple Uttupura

 Rasakalan, also known as Guruvayur Temple Morukari, is a delightful yogurt-based vegetable curry from Kerala, often served as prasadam in temples. It's a unique and flavorful dish characterized by its creamy texture and subtle tanginess. Here's how to make it at home:

 Ingredients: For Grinding: 

• 1/2 cup thick curd
• 1/8 tsp rice
• 1/2 tsp fenugreek seeds
• 1/4 tsp black pepper
• 4 dried red chilies
• 1 green chili
• 1/4 tsp cumin seeds
• 75 grams grated coconut
• 1/4 tsp coconut oil

For the Curry: 

• 1/2 cup thin tamarind water (soak 1 tbsp tamarind in water, extract pulp)
• 1/2 tsp turmeric powder
• Salt to taste
• 1 cup pumpkin, diced
• 1/2 cup water
• 1 small knob jaggery (optional)
• Curry leaves
• Coconut oil for tempering

Instructions: 

Grind the masala: Heat coconut oil in a small pan. Roast rice, fenugreek seeds, pepper, red chilies, cumin seeds until golden brown. Add coconut and dry roast for a minute. Cool, then grind with curd and green chili into a smooth paste. 

Cook the pumpkin: In a pot, bring tamarind water, turmeric, and salt to a boil. Add pumpkin and cook for 10 minutes, or until tender. 

Assemble the curry: Add the ground masala, water, and jaggery (if using) to the cooked pumpkin. Stir well and simmer for 4 minutes. 

Temper: Heat coconut oil in a small pan. Add curry leaves and mustard seeds. Let them crackle, then pour the tempering over the curry. 

Serve hot: Enjoy Rasakalan with rice or dosa, savoring its unique tangy yogurt blend, fragrant spices, and tender vegetables. 

Tips: 

• You can adjust the spice level by adding more or less chilies.
• Substitute chopped spinach or potato for pumpkin, if desired.
• For a richer flavor, toast the coconut before grinding.
• Serve with papad and pickles for a complete meal.

Enjoy this delicious temple-style Rasakalan recipe and bring a touch of Kerala's culinary heritage to your table!

The calorie content of Rasakalan will vary depending on the ingredients used and the amount of oil or ghee used to cook it. However, a typical serving of Rasakalan will contain approximately:

• Calories: 400-500
• Protein: 20-30 grams
• Carbohydrates: 40-50 grams
• Fiber: 10-15 grams

 Additional Notes:

 This recipe yields about 2-3 servings.

Feel free to adjust the quantities of ingredients according to your preference and desired consistency.

Most of these ingredients are found in Indian grocery stores or online retailers.

I hope this helps! Let me know if you have any other questions.

Favorite Traditional Morukari Thrissur style- A Delicious Kerala Cuisine

 Morukari Thrissur style! Now you're looking for a delicious Kerala staple with a unique Thrissur twist. Here's what you need to know:

What is morukari?

Morukari, also known as moru curry or pulissery, is a yogurt-based curry popular in Kerala. It's typically light, tangy, and refreshing, perfect for a hot summer day.

What makes Thrissur style morukari special?

Thrissur adds its own touch to this dish by:

Using coconut: Unlike some other regions, Thrissur morukari often features grated coconut added during tempering or ground into a paste along with spices. This gives it a rich, nutty flavor.

Spices: While the specific spice mix can vary, common ingredients include fenugreek, mustard seeds, cumin, chilies, turmeric, and ginger. This adds a layer of warmth and heat.

Vegetables: While morukari can be made plain, Thrissur often incorporates vegetables like carrots, pumpkin, green beans, or even pineapple for a touch of sweetness.

Thicker consistency: Compared to some other styles, Thrissur morukari tends to be slightly thicker and creamier, almost like a stew.

How to make Thrissur style morukari:

There are countless variations, but here's a basic recipe:

Ingredients:

1. 2 cups thick plain yogurt
2. 1 cup water
3. 1 tbsp coconut oil
4. 1 tsp mustard seeds
5. 1/2 tsp fenugreek seeds
6. 1/2 tsp cumin seeds
7. 1-2 dried red chilies
8. 10-12 curry leaves
9. 1 inch ginger, grated
10. 2-3 cloves garlic, minced
11. 1/2 tsp turmeric powder
12. 1/4 cup grated coconut (optional)
13. Salt to taste
14. Vegetables of your choice (optional)

Instructions:

Whisk together yogurt and water.

Heat coconut oil in a pan. Add mustard seeds, fenugreek seeds, cumin seeds, and chilies. Once they splutter, add curry leaves, ginger, and garlic. Saute for a minute.

Add turmeric powder and coconut (if using). Saute for another minute.

Pour in the yogurt mixture and stir well.

Add salt and vegetables (if using).

Cook on low heat, stirring occasionally, until the curry thickens slightly and vegetables are cooked through.

Serve hot with rice, appam, or dosa.

Tips:

• You can adjust the thickness of the curry by adding more or less water.
• For a richer flavor, roast the spices before adding them to the pan.
• You can use buttermilk instead of yogurt for a slightly tangier taste.
• Don't let the curry boil, as it can curdle the yogurt.

Whether you're a seasoned morukari fan or just looking for a new Kerala dish to try, Thrissur style morukari is definitely worth exploring. Its unique blend of creamy yogurt, fragrant spices, and fresh vegetables will tantalize your taste buds and leave you wanting more.

Theeyal Kerala Style

Ingredients

Large onions - 2(sliced fine)

Garlic cloves - 2

Grated coconut - 1 cup

Shallots -1 cup

Fenugreek seeds - 1 tsp

Chili powder - 1 tbsp

Jackfruit seed- 100 gm(cut into 4)

Tuvar dal-1/3cup

Coriander seeds - 1 tsp

Green Chilly(slit)-3

Salt to taste

Oil-4 tsp

Tamarind extract - 1 tbsp

Turmeric powder - 1 tsp

Curry leaves - a few

Method of preparation

Heat two tsp of the oil in a frying pan and add ½ cup of the chopped onions. Saute the onions well till brown, add the curry leaves, coriander seeds and fenugreek seeds. Stir for a few more minutes and remove and keep aside. On a low heat, dry roast the coconut till it becomes brown. Blend the coconut with the onion mixture adding half a cup of water. In the meanwhile, cook the dal and jackfruit seed in pressure cooker with water. Heat the remaining oil in a saucepan and add the mustard seeds. When they splutter, add the curry leaves and remaining onions and shallots and fry till brown. Add the tamarind extract and ½ cup water and salt. When it starts to boil, add the blended paste and dal and cook on a low flame for 15 minutes.

Kerala Style Nadan Beef Fry

Ingredients for Nadan Beef Fry Recipe
Beef - 1 kg
Button onions(Kunjulli) - 1/2 cup
Bay leaves - 2 nos
Garlic û 1 full pod / 10 nos cloves
Ginger - A thumb size piece
Fresh coconut slices û 1/2 cup
Red chilli powder - 1 1/2 tbsp
Coriander powder - 2 tbsp
Turmeric powder - 1/2 tsp
Garam masala(Kerala style) - 1 tbsp
(Heat and powder 4 cloves, 3 cardamoms, 1 long cinnamon stick, 2 tbsp fennel seeds, 8 black peppercorns, 4 fenugreek seeds, 2 red chilly)
Curry leaves - 4 sprigs
Salt - As reqd
Coconut oil - 2 tbsp
Preparation Method of Nadan Beef Fry Recipe
1)Cut beef into small pieces and wash it well.
2)Chop onions into 2 pieces.
3)Heat oil in a heavy bottomed pan.
4)Add ginger, garlic and 3/4th of the chopped onion.
5)Stir it well until it╝s a completely sautى, slightly golden in colour.
6)Make a paste of Garam masala, chilly powder, coriander powder, turmeric powder and salt.
7)Add this paste to the onion ginger, garlic mixture and sautى on slow fire till and the oil separates from the masala.
8)At this point, add the beef and saute again on slow flame till the water comes out of the beef.
9)Once the water is fully out of the beef, add the curry leaves and coconut pieces.
10)Cover and cook, adding ╒ cup more hot water to cook again on medium flame.
Tips/Suggestions:-
Once the beef starts to cook and you find on an open vessel it takes time, you can use pressure cooker and wait for 3 to 4 whistles and it should be cooked properly. You can add 2 tbsp of vinegar too to the beef to cook it properly.

Onam Recipe Avial

This is a semi-dry preparation which is a mixture of all sorts of vegetables.
Serves 10

Ingredients:
Yam sliced thinly into 11/2" length pieces - 1cup
Cucumber sliced lengthy into 1 1/2" thick pieces - 1cup
Snake gourd sliced into 1 1/2" length pieces - 1cup
Carrot sliced into into 1 1/2" length pieces - 1/4cup
Long runner-beans sliced into 1 1/2" length pieces - 1/2cup
Drumstick cut into 2" length pieces - 2nos
Raw bananas sliced into 1 1/2" length pieces - 1no
Turmeric powder
Curd - two table spoon
Small onion - 5 nos
Salt - to taste
Grated coconut - I full coconut
Green chillies - - 5nos
Cumin seeds - 1/2tsp
Curry leaves - - 2sprigs
Coconut oil - 3tbs
Method of Preparation :
Coarsely grind the coconut, green chillies , cumin seeds and onion. Keep it aside.Clean the vegetables. Heat 2tbs coconut oil in a thick bottom vessel. Add the vegetables and cook in a low flame. Do not add water. When it is done, add turmeric powder, salt and mix it well. Remove the vegetables from the middle and put sliced bananas and cover it with the other vegetables. When steam comes out, add the coconut paste and curd and stir well. Remove from fire. Mix the remaining coconut oil and curry leaves in the avial.

Traditional Kerala Pork Curry Recipe

Ingredients:

* Pork - 500 gm

* Vinegar - 2 desert spoon

* Salt - As required

* Long sliced Onion - 1

* Long sliced Ginger - 1 tsp

* Chilly powder - 1 tsp

* Coriander powder - 1 desert spoon

* Turmeric powder - ½ tsp

* Cinnamon - 2 pieces

* Cardamom - 3

* Cloves - 6

* Garlic - 12

* Oil - 2 desert spoon

Procedure:

Clean pork and cut into small pieces.

In a pressure cooker, mix the pork pieces with vinegar, salt, chilly powder, coriander powder, turmeric powder, cinnamon, cardamom, cloves, ginger, water and cook for atleast 10 minutes after hearing the whistle.When cooked, drain extra water.

Heat oil in a kadai, sauté onion, curry leaves till golden.

Add the cooked pork and sauté well until dry and gets brown.

Serve hot with Bread, Chappathi and Appam.

Traditional Kerala Recipe for Vishu - Kalan

It is a preparation of buttermilk with thick gravy. Sliced plantains known as nenthra-kaya and yams (chena) are boiled in water with salt and chillies. Buttermilk mixed with ground coconut pulp is poured in proper time and the preparation is flavored by the addition of mustard, fried in coconut oil.

Ingredients: (Serves 10)
1. Yam sliced into small pieces 100gm
2. Small raw banana 1no
3. Green chillies (slit the edge) 3nos
4. Mashed yogurt (without water) 1/2litre
5. Grated coconut 1/2quantity
6. Cumin seeds 1/2tsp
7. Pepper powder 1tsp
8. Water 1cup
9. Turmeric powder 1/4tsp
10. Salt to taste
11. Fried and powdered fenugreek 1/2tsp
12. Ghee 3tsp
13. Dried chilli (split into 2) 2nos
14. Mustard 1tsp
15. Ghee 1tsp
16. Curry leaves 1sprig

Method:

1.Remove the skin of the plantain and slice it into small pieces.
2.Grind the coconut and cumin to a smooth paste without adding water. Keep it aside.
3.Dissolve the pepper powder in 1/2cup of water and strain it through a clean cloth. Cook the vegetables in this water. Add the turmeric powder and salt. Stir well. When the water dries, add 1tsp ghee. Pour the yogurt and mix well. Lower the flame. When the curd boils and becomes dry and thick, add the grinded coconut mixture and fenugreek powder into it. Stir well. Brings to a boil and remove from fire. Season with mustard, dried chillies and curry leaves.

Kerala Avial Recipe for Vishu

Ingredients:1. Elephant yam (Chena) 500 gm
Cucumber (Vellarika) 500 gm
Carrot 100 gm
Raw banana 1
Drumstick 2
Snake gourd (Padavalanga) 50 gm

2. Salt As required

3. Coconut 1 cup
Shallot 4
Green chilly 2
Chilly powder 1 teaspoon
Turmeric powder ½ teaspoon
Cumin powder ¼ teaspoon

4. Curd 2 tablespoon

5. Curry leaves 2 stem

6. Coconut oil 1 tablespoon

Wash all the vegetables and cut into 2 inch long pieces.

Add required water and salt and cook.

Grind ingredients Coconut 1 cup , Shallot 4 , Green chilly 2 , Chilly powder 1 teaspoon , Turmeric powder ½ teaspoon, Cumin powder ¼ teaspoon coarsely.

Add this to the cooked vegetables. When cooked properly add curd and curry leaves and mix well.
Add coconut oil and remove from fire.

Vishu Kanji/Vishu Katta Kerala style

Vishu is celebrated on a grand way by malayalis in Kerala and across the globe. Most of these traditions are based on a belief that Vishu must be celebrated well as the good things of the first day of the New Year determines the fortune of the year. Vishu becomes all the more important for the Malayalees regardless of their religion or sect. This occasion signifies the Sun's transit to the zodiac - Mesha Raasi (first zodiac sign) as per Indian astrological calculations. Vishu is also considered as the harvest festival of Kerala and thus the importance of this day to all Malayalees. In Assam this day is called Bihu, in Punjab Baisakhi (originally Vaishakhi) and in Tamil Nadu Tamil Puthandu or Vishu punyakalam.The word "Vishu" in Sanskrit means "equal". Therefore Vishu is more probably denoting one of the equinox days.
Vishu Kanji/Vishu Katta Kerala Traditional style

Here i am sharing the recipe of our traditional Vishu kanji …Some people call it as Vishu kanji and some parts of Kerala as Vishu katta…Malayalee can’t celebrate vishu without vishu kanji and vishu kani…In the day of vishu after seeing the vishu kani early in the morning we used to have vishu katta as breakfast ….So Enjoy a great vishu
Ingredients
Raw Rice -2 1/2cup( unakkalari,the rice which we used to make palpayasam) if u don’t get unakkalari u can use raw rice (pacha ari which we used to make idly)
Grated Coconut-4
Salt-to taste
cumin seeds-1/2tsp
Cooking Time-1/2hour

Method
Take a blender and grind the grated coconut along with water …. Extract coconut milk(thick onnam palu) and filter it (3 cup).
Take the cumin seeds in hand and just rub the seeds with the fingers and add this to the coconut milk d keep it aside …Now add some more water and grind again and extract thin coconut milk(6 1/2cup).
Wash the rice properly and keep it aside..Heat the uruli or big thick bottomed vessel(if u have nonstick kadai its best) ….Then add the 2nd coconut milk and bring it to boil.Stir occasionally for not to curdling the milk .
When it began to boil, pour the rice into it,close the vessel with a lid and cook well.
When its 1/2 cooked add the salt …Don`t forget to stir occasionally. ..So when the rice is 3/4th cooked then add the 1st extract of milk with cumin seeds.
..Stir continuously till the rice is cooked and become a thick gravy .Stir carefully coz the water in the milk began to crackle .By this time the oil is begin to come out from vishu katta So when its done take it from the kadai or uruli and pour into steel plate or banana leaves and fill it fully (if u have banana leaves use that only ..(the vishu katta will be more tastier )…With a banana leaf or a spatula wipe the top portion and make it even...When cool cut into pieces..Serve with jaggery syrup(sharkara paani)By Veena

Dry Ckicken curry Keral style

Ingrediants:

1.Chicken - 1 Kg

2.Coconut,grated - 2 tsp

3.Coriander Seeds - 2 tsp

4.Cinnamon - 4

5.Cloves - 6 Nos.

6.Onion (Big) - 3 Nos.

7.Garlic - 12 Flakes

8.Ginger - 1 Inch Piece

9.Red Chillies - 10 Nos.

10.Coriander Leaves - A handful

11.Onions, cut finely - 2 Nos.

12.Tomatoes,Chopped - 2-3 Nos.

13.Ghee (For Frying) - as required

14.Salt - To Taste
Procedure:

1.Fry the grated coconut till brown in colour in a little ghee.
2.Grind together fried grated coconut,Coriander seeds, cinnamon, cloves, onions, garlic, ginger, red chillies, coriander leaves to a fine paste without water.
3.Remove the masala,pass water in the mixer jar and keep water aside.
4.In a vessel heat 2 tsps ghee and fry onions till brown.
5.Then add the chicken pieces, chopped tomatoes, salt and stir on low fire for 10 minutes.
6.Then add the ground masala and masala water.
7.Cook the chicken curry until quite dry

Kerala Sarkkara Ada

Ingrediants:

Rice flour (Unboiled) - 2 cups
Shred coconut - 1/2
Jaggery (Sarkkara) - 200g
Cardamom (made to powder) - 2 seeds
Ghee - 2 tsp
Salt - to taste
Water - 4 cups
Banana leaf - with out central stip

Procedure:

Roast the rice flour for few minutes.
Mix it with 2 cups of warm water. While mixing add ghee, cardamom powder and salt to taste.
Make little large size balls and keep it aside.
Then make ‘Sarkkarapavu’, by boiling 2 cups of water with Jaggery. When it turns to semi liquid, filter and removes the solid particles. Then mix with shred coconut.
The rice balls flatten on the banana leaf with hand and on the top spread coconut mix.
Fold the banana leaf with content and steam cook in an oven.
Serve with warm

Chicken Sweet Corn Soup

Ingredients:
1 tin sweet corn-cream style*4 cups chicken stock2 tbsp cornflour1 1/2 tsp salt1/4 tsp ajino moto (optional)1 egg, slightly beaten1/2 cup cooked diced chicken.

Method:
Dissolve the cornflour in 1/2 cup water and keep aside. Empty the contents of the corn tin into a saucepan add the stock and bring to a boil. Add the cornflour solution and let simmer for about 10 minutes. Add the salt and the shredded chicken and keep on simmer. Pour the egg in a thin stream over the simmering soup, stirring slowly all the time. Add the ajino moto and serve hot.

* Alternatively, you can crush some boiled corn, add enough water to make it into a thick, dough like consistency and use.

പെപ്പര്‍ ചിക്കന്‍

കുരുമുളകിന്‍റെ ആസ്വാദ്യത ഒട്ടും നഷ്ടപ്പെടാതെ ഒരു വിഭവം. വിശേഷദിവസങ്ങളില്‍ അതിഥികളെ അമ്പരപ്പിക്കാം. ശ്രമിച്ചുനോക്കൂ.

ചേര്‍ക്കേണ്ട ഇനങ്ങള്‍:

ചിക്കന്‍ 1/4 കിലോ
പച്ചമുളക് 6 എണ്ണം
ഇഞ്ചി 2 കഷ്ണം
കുരുമുളക് 1 ടീസ്പൂണ്‍
സവാള 2 എണ്ണം
വെളുത്തുള്ളി 8 അല്ലി
തക്കാളി 2 എണ്ണം
മല്ലിപ്പൊടി 2 ടേബിള്‍ സ്പൂണ്‍
ചെറുനാരങ്ങാ പകുതി
മഞ്ഞള്‍പ്പൊടി 1/4 ടീസ്പൂണ്‍
പട്ട 4 ഇഞ്ചു കഷ്ണം
ഗ്രാമ്പൂ 3
എണ്ണ 4 ടേബിള്‍ സ്പൂണ്‍
മല്ലിയില 1/2 കെട്ട്
ഉപ്പ് പാകത്തിന്

പാകം ചെയ്യേണ്ട വിധം:

ചിക്കന്‍ ചെറിയ കഷ്ണങ്ങളാക്കി മുറിച്ചു കഴുകി എടുക്കണം. പച്ചമുളക്, ഇഞ്ചി, വെളുത്തുള്ളി, മല്ലിയില, കുരുമുളക് എന്നിവയെല്ലാം ഒരുമിച്ച് അരച്ചെടുക്കണം. അരച്ച മസാല ഇറച്ചിയില്‍ തേച്ച ശേഷം ചെറുനാരങ്ങാനീരും ഉപ്പും കൂടെ ചേര്‍ത്ത് യോജിപ്പിക്കുക. എന്നിട്ട് 1-2 മണിക്കൂര്‍ വയ്ക്കണം. പിന്നീട് തക്കാളിയും ഉള്ളിയും കഷ്ണങ്ങളാക്കി മുറിക്കണം. എണ്ണ ചൂടാകുമ്പോള്‍ ഉള്ളി ഇട്ട് ഇളക്കണം. ഉള്ളി ഇളം തവിട്ടുനിറമാകുമ്പോള്‍ ഇറച്ചി, പട്ട, ഗ്രാമ്പൂ എന്നിവയിട്ട് എണ്ണ തെളിയുന്നതു വരെ വഴറ്റണം. എന്നിട്ട് ഒരുകപ്പ് വെള്ളം ഒഴിച്ച് പ്രഷര്‍ കുക്കറില്‍ 20 മിനിറ്റ് ചെറുതീയില്‍ വേവിക്കണം. ഇറച്ചി വെന്ത ശേഷം കുക്കര്‍ തുറന്ന് അടുപ്പത്തുവച്ച് എണ്ണ തെളിയുന്നതുവരെ വേവിക്കുക. പിന്നീട് വാങ്ങി ചൂടോടെ ഉപയോഗിക്കുക.

റെഡ്‌ പ്രോണ്‍സ്‌ കറി

പ്രോണ്‍സ്...കേള്‍ക്കുമ്പോഴേ വായില്‍ വെള്ളമൂറും. ഇതാ റെഡ് പ്രോണ്‍സ് കറി...

ചേര്‍ക്കേണ്ട ഇനങ്ങള്‍:

കൊഞ്ച്‌ വൃത്തിയാക്കിയത്‌ 11/2 കിലോ
വെളുത്തുള്ളി 20 അല്ലി
നാരങ്ങാ നീര്‌ 3 ടീസ്പൂണ്‍
ഉണക്കമുളക്‌ 7 എണ്ണം
തേങ്ങാപ്പാല്‍ 4 കപ്പ്‌
വിനാഗിരി 4 സ്പൂണ്‍
ഉപ്പ്‌ പാകത്തിന്‌

പാകം ചെയ്യേണ്ട വിധം:

വെളുത്തുള്ളിയും മുളകും വിനാഗിരി ചേര്‍ത്ത്‌ അരച്ച്‌ തേങ്ങാപ്പാലും ഉപ്പും ചേര്‍ത്ത്‌ പാത്രത്തില്‍ ഒഴിച്ച്‌ തിളപ്പിക്കുക. അതില്‍ കൊഞ്ച്‌ ചെറുതായരിഞ്ഞ്‌ ചേര്‍ത്ത്‌ 20 മിനിറ്റ്‌ അടച്ച്‌ വേവിക്കുക. തിളയ്ക്കുമ്പോള്‍ നാരങ്ങാനീര്‌ മീതെ കുടഞ്ഞ്‌ ഇറക്കി വയ്ക്കുക.

Chicken Fried Pieces

Ingredients:

Chicken one kg ( cut in to 8 Pieces )

Soya sauce - one table spoon

Ginger paste – one table spoon

Garlic paste – one Teaspoon

Green chilli paste – one teaspoon

Lemon juice – Half lemon

Vinegar – one tablespoon

Preparation:

Marinade comprising vinegar, Soya sauce, ginger garlic paste, green chilli paste, and lemon juice.

Thoroughly apply the marinade to the chicken pieces, piercing them with a fork to enable the marinade permeate deep inside. Cover and keep for a few minutes to an hour [the more time the better]. You can marinate the chicken in the morning before you go to work and keep in the fridge and you can cook the moment you return.

Now, depending on your taste, you can either directly stir fry the marinated chicken pieces till done in hot oil. Eat it as a meal, by itself, or with chapatti, bread or rice. Pour in the marinade juices while frying if you want it a bit more succulent