Tuesday, June 2, 2009

Kerala cooking

A seperate taste is there for Kerala cooking
Lets test

Aviyal (Avial)


Ingredients

vegetables 2 cups (cubed and boiled)
[beans, carrots, potatoes, drumsticks, raw bananas]
cumin seeds 2 tsp
coconut 3 tbsp (shredded)
green chillies 4-5
buttermilk 3/4 packet
turmeric 1/4 tsp
coconut oil 3 tsp (seasoning)
coriander leaves 1 tbsp (chopped finely)
Salt as per taste


Method:

  • Roast in a little oil cumin seeds, coconut, green chillies (separatly) and blend to a smooth paste.
  • Add the salt, turmeric and the coconut paste to the buttermilk.
  • Add the boiled vegetables.
  • Heat on a vey low flame till the buttermilk mixture reaches a thick texture.
  • Keep stirring continously.
  • Now add the chopped coriander leaves.
  • Season with mustard, curry leaves, hing , cumin and red chillies in hot coconut oil.
  • Serve hot with steamed rice.

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Theeyal


Ingredients

shallots or pearl onions 1 cup
large onions 2
grated coconut 1 cup
coriander seeds 1 tsp
garlic cloves 2
methi seeds 1 tsp
tamarind extract 1 tbsp
chili powder 1 tbsp
turmeric powder 1 tsp
oil 2 tsp
curry leaves few
Salt as per taste


Method:

  • Peel and chop the large onions finely.
  • Heat one teaspoon of the oil in a frying pan and add 1/2 cup of the chopped onions.
  • Saute well and when browned, add the curry leaves, coriander seeds and methi seeds.
  • Stir for a few more minutes and remove and keep aside.
  • On a low heat, dry roast the coconut till light brown.
  • When cool, blend the coconut with the onion mixture adding a half cup of water.
  • Heat the remaining oil in a saucepan and add the mustard seeds.
  • When they pop, add the curry leaves and remaining onions and shallots and stir till browned.
  • Add the tamarind extract and 1/2 cup water and salt.
  • When it starts to simmer, add the blended paste and cook on a low fire for 20 - 30 minutes.
  • Serve hot with steamed rice.

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Thoran



Ingredients

Cabbage 1 (small and chopped)
Carrot 3 Nos (Peeled and grated)
Large Onion 2 Nos (Chopped)
Grated Coconut 2 cups
Chilli Powder 1/2 tsp
Turmeric Powder 1/4 tsp
Jeera Powder 1/8 tsp
Curry leaves few
Long grain rice 2 tsp
Oil 5 tsp
Lemon Juice 1 tsp Salt as per taste


Method:

  • Heat the oil in a frying pan.
  • Add the rice. When it turns to light brown, add the chopped onion and saute for 3 minutes.
  • Add the grated carrot, Stir for 2 minutes and then add the cabbage, chilli, turmeric, jeera and salt.
  • Add the grated coconut and place a a lid over it and cook for 2 minute.
  • Remove the lid and add the lemon juice.
  • Stir it occasionally and let it become dry. Add the curry leaves on top.
  • Serve hot with steamed rice.

Injipuli


Ingredients

Ginger 1/2 kg
Oil 5 tbsp
Small onions 1/4 kg
Tamarind 3 lemon sized (soaked in water)
Jaggery As reqd (mixed with water)
Green chillies 4 nos
Coriander powder 3 tbsp
Chilly powder 1 to 2 tbsp
Turmeric powder 1/2 tsp
Coconut 1/2 shell (cut into small pieces)
Curry leaves a few
Mustard seeds 1 tsp
Salt to taste


Method:

  • Heat oil in a pan
  • Fry the chopped ginger with a little salt, till it turns golden brown
  • Remove it from the oil and keep it aside once done
  • Heat up the remaining oil in the pan
  • Splutter mustard seeds
  • Add coconut pieces and fry them
  • Once it turns a little brown, add curry leaves and fry it
  • Add the chopped onions and green chillies and fry, till it turns brown
  • Add turmeric powder, coriander powder and chilly powder, till the raw smell is gone
  • Add the fried ginger and tamarind water
  • Lower the flame and allow it to boil
  • Add the jaggery juice and keep it for 5 mins
If you want you can see this Site also

http://www.newkerala.com/recipes/

Enjoy Cooking

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