Chicken Peralan is a Kerala style spicy, delicious dish where the chicken is marinated in a rich blend of spices which is then roasted and cooked in fried onions.
Sukhiyan
Kerala Style Fish Molee (Meen Molly, Kerala Fish Stew, Fish Moile) is a rich and creamy Kerala-style curry where fish is cooked in a subtly spiced coconut-based gravy. Serve it with appam or steamed rice for a hearty meal.
Pachadi, the slightly sweet and tangy yogurt based recipe is a must-have for any sadya. It's especially so at my Brother-in-law's place at Chengannur. His
Mild an flavorful vegetable stew ,usually served with palappam.
Kerala Egg Curry (Mutta Curry) is a spicy egg curry made in almost all Keralan homes. It can be made with or without coconut milk. Serve it with appam or rice for a hearty meal.
Kerala kadala curry recipe
Here is an easy egg curry that can be made in under 30 minutes. The ingredient list may look daunting but most of it are basic staples found in a South Indian Pantry. I use canned coconut milk for this recipe and it works well. Perfect recipe for the busy weeknight dinners. Serve with Appam, Idiyappam and it goes really well with rice too.
This traditional Kerala food made with tapioca, coconut and spices is finger licking good!
Download this Premium Photo about Meen Pollichathu or fish pollichathu, tasty kerala dish, fish with masala cooked in banana leaf., and discover more than 1 Million Professional Stock Photos on Freepik
Slow Roasted Beef in a Spicy Aromatic Masala with Coconut bites and Curry leaves… Malayalee’s favorite Nadan Beef Ularthiyathu…!!
Kerala Egg Curry (Mutta Curry) is a spicy egg curry made in almost all Keralan homes. It can be made with or without coconut milk. Serve it with appam or rice for a hearty meal.
A thick side dish made with mixed vegetables… After the Easy Sambar and the Kaalan, here is the final recipe under the theme “A dish for each course of a meal” for the Blogging Marathon #138. This is not the first Avial recipe on my blog. I have already posted the way umma […]
Anchovy fry also known as Nethili fry or Netholi fry or Podimeen fry is a quick and delicious South Indian side dish for rice varieties in 20 minutes.
Kothu Parotta is a popular South Indian street food delicacy that originated in the southern states of India, particularly Tamil Nadu and Kerala. The dish is known for its unique preparation method, where flaky and layered parottas (a type of Indian flatbread) are shredded and stir-fried with a medley of spices, vegetables, and often, a choice of protein. Kothu Parotta is celebrated for its vibrant flavors and is a favorite among street food enthusiasts.
Parotta, Kerala Parotta Recipe, Make Easy Parotta at Home. Step by step recipe with detailed video. A very easy recipe for home made parottas from scratch.
Unniyappam is the traditional snack of Kerala.It's an unavoidable item in special occasions like Vishu and Onam and unniyappam has been the offering in many temples in Kerala as prasadam(food that has been offered to god). This delicious sweet rice fritters got its name from its size" unni" means s
Kerala Egg Curry (Mutta Curry) is a spicy egg curry made in almost all Keralan homes. It can be made with or without coconut milk. Serve it with appam or rice for a hearty meal.
If you're into Indian curries, you'll love this vegan pineapple stew with coconut yogurt, green chillies, and sauteed spices. In just 160 calories, it's a great side dish to enjoy both hot and cold, served with rice or naan.
Today i am here with a simple fish fry. King fish(ayakoora )is my all time favorite fish,this simple spicy fish fry goes well with rice or you can have this as an appetizer or starter. Spicy fish fry is an important item in the south Indian non vegetarian meals.any south Indian non vegetarian meal
A snack and festive fare from Kerala of fried ripe plantain fritters filled with toasted coconut, jaggery, cashewnuts, raisins and cardamom.
Kerala style fish curry made with Kodampuli – Malabar Tamarind and Sardines (Mathi Meen). Spicy fish curry made with coconut milk. Recipe with step by step pictures.
Facebook0Pin0 Ingredients Green gram / cherupayar / mung beans -cooked- 1 cup Jaggery-grated-1/2 cup Water-2 to 3 tbsp Grated coconut- 1/2 cup Cardamom powder- 1/2 to 3/4 tsp Ginger powder- 1 pinch Cumin powder- 1 pinch ( optional) Oil-For deep frying For batter All purpose flour-1/4 cup Rice powder- 1/4 cup Turmeric powder-1/4 tsp (optional) Water -as required Salt- 1 pinch Method In a heavy bottomed pan, add jaggery and 2 tbsp water.Cook until it is thick, over medium low flame. Now add grated coconut,mix well and cook for a minute on low flame. Next add cooked green gram and saute for about 5 minutes or until it is almost dry.Switch off the stove. Add cardamom,ginger and cumin powder and mix thoroughly .Allow it to cool slightly.Roll this into lemon sized balls. Combine all the ingredients listed under “for batter” to form a thick batter. Heat oil in a pan.Dip each balls into the batter to coat it evenly and deep fry until golden brown. NOTE Do not over cook mung bean. You can roll the filling into slightly larger balls ,if desired. Facebook0Pin0
Creamy and delicious Mughlai Gobi Musallam (Whole Cauliflower Curry) is a great centerpiece dish to make for festive or special meals. Make it using my easy traditional recipe.
Coated with a flavoursome masala and fried in coconut oil, this Kerala fish fry is the best! It's delightfully crispy on the outside and succulent inside!
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Learn how to make south indian style egg curry, inspired by Kerala cuisine. Easy, comforting and creamy egg curry recipe!
Spicy Chicken - Coconut Fry | Kerala Chicken pepper fry
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When I was searching for nendram pazham to make the banana halwa for ICC, I couldn’t get it. But I got it now and couldn’t resist buying them. After buying, I wanted to try out some aut…
Neyyappam as the name suggests appam made in neyyu aka ghee. This is an age old traditional appam made during important festivities. Olden days festivities included this appam was made when a child attains menarche or post delivery when daughter in laws come back home with baby and few homemade goodies, neyyappam was one of them. Old times neyyappam was made hardly except for these precious occasions,says my grandmom and neyyappam was in high demand as it was purely fried in ghee. Gradually ghee was replaced with oil and neyyappam retained its name the same way. There is a lot of difference in flavor when its fried in oil instead of ghee but today hardly anyone fries these in ghee as all are on calorie check. Neyyappam and Unniyappam (2 versions) look wise, batter wise is almost made same in many places in Kerala. However there are still many solid differences too if you look close. Neyyapams are real crisp on the outside cover with a crispy side frill(which is very important) whereas unniyappams are very soft in texture with no frills. The inside of the unniyappam is on the softer side and is filled however neyyappams puffs up like puris and is mostly hollow . The shelf life of neyyappam is more whereas banana is added in the batter in unniyappam stays good only for 2 or 3 days. The rice should be three-fourth ground to get the correct consistency of the batter in neyyappam whereas in unniyappam, the batter does need a little thari or slightly coarse rice flour(puttu podi) but the major portion is smooth flour. In unniyappam we definitely add mashed banana or soaked dates to the batter to make appams soft and neyyappams don't use banana. There are many recipes on internet to make neyyappams but believe me those neyyappams don't taste the same like the traditional ones and taste more similar to unniyappam. Some people do add mashed banana, add baking soda, add maida and so on. But ideally the batter is ground with jaggery syrup and left to ferment for 5-6 hours in summers here and 7-8 hours in a cold climate. I haven't added any leavening agents to soften or ferment the batter and am so happy with the outcome. Neyyappams aren't so easy to master though the batter looks simple. This is my personal experience of getting it right. I got a good neyyappam in my third attempt. the first two were a big flop. The first time I made these appams, the kadai was on the flatter side so the appams didn't puff up. The second time the pan got right but tasted more like unniyappam. Then I just gave up the neyyappam making as nothing worked good. Finally the third time I tried the age old traditional recipe as grand mothers made at home and this time I got these perfect. The few lessons that I got from making these appams are they aren't that hard to master but may take a few attempts before you actually can gain confidence. There are a multiple factors to remember in making these appams. The very first being the skillet selection, deep iron skillet is preferred to make.Shallow pans don't work good. Secondly the soaking or rice and fermentation of batter is important. Over fermentation or under fermentation may not give good results. Third the consistency of the batter should be be like dosa batter when ground which will thicken to a idli batter consistency once fermented. The batter should be a little loose than idli batter and fall like ribbon consistency in cakes. There are few more tips that I have shard at the bottom of this page so that you can try out the best in the first attempt itself. Do give it a try and lemme know too !! Soaking time ~ 4-5 hours Preparation time ~ 10 minutes Cooking time ~ 20 minutes Serves ~ 11-13 neyyappams Ingredients to grind raw rice / pachari 2 cups jaggery 300 gms or one big ball salt a pinch sesame seeds 1 tbsp ghee 1 tbsp thenga kothu / coconut bits 1 tbsp cardamom powder 1/2 tsp (optional) Method Wash and soak the rice for 4-5 hours. Melt the jaggery in 1/4 cup water and strain impurities. The syrup should be about 1/2 cup now. Add the rice in the blender jar and add the 1/2 cup jaggery syrup to the rice to grind in batches to a coarse paste. The ground paste should look like it’s 3/4th ground and shouldn’t be ground to a smooth paste (VERY IMPORTANT POINT). Add salt and sesame seeds to this mix. Add cardamom powder if using and give a quick stir. Heat ghee in a pan and fry the coconut bits till lightly brown. Add this to the batter along with ghee. Mix and rest the batter for 5- 6 hours in summers. If you stay or make during winters then 7-8 hours may be needed to ferment. Over fermentation or under fermentation may not give good results. Over fermented batter drinks up more oil and the batter flows out of shape. Under fermented may yield hard solid rock like appam and will not float in oil once frying. Heat oil in a pan upto 3" deep. Wait till the oil is moderately hot and add a drop of batter in oil to check if the oil is hot. if the batter puffs up and floats on oil then the oil is hot enough to make appams. Pour ladleful of batter to the center of the pan and leave undisturbed. It may take around 1 minute for the appams to puff up and float on top of the oil. Wait patiently for anothe 30 seconds before you actually flip the other side. The bottom side is thick and may take a little longer to cook and the batter may not be cooked properly if you try flipping early. Reduce the heat slightly so that the inside also gets cooked properly by flipping both sides. (Don't reduce the flame too low as it may turn the appams hard). Repeat the same step of frying till you finish making all neyyapams. You can make a total of 11- 13 appams with this amount of batter. Drain on paper towels and the cool completely before storing in air tight containers. Stays good outside at room temperature for 2-3 days. Enjoy with a cup of black tea. NOTES * Adding cardamom powder is optional, it adds a flavor. * The consistency of the batter is important in making neyyapams. Read the tips below to get right neyyappam. * You can make neyyappam using puttu podi, learn in this link how to make puttu podi at home. Use fresh sieved puttu podi to make neyyappam, don't roast. Store brought puttu podi may not work good as its roasted. TIPS FOR MAKING A GOOD TRADITIONAL NEYYAPPAM Preferably use a iron kadai or skillet to make these appams. Also the skillet should be on the deeper side to hold shapes. The coarse batter is ideal for making the neyyappam. The sweetness of the batter should be slightly more than required before leaving for fermentation. Then only the sweetness may turn correct once cooked. The amount of jaggery used here yields a just sweet neyyappam. If you like a moderately sweet appam add more jaggery syrup. The batter shouldn't be over fermented as it will drink more oil and also it won't hold the proper shape and the batter may flow out. The oil should be moderately hot and then only the batter should be poured. Pour a ladle of batter to the center of the pan as soon as the oil is hot. Don't move the oil with spoon until the batter slowly puffs up and floats on top like a poori(may take 1 minute). Wait patiently for another 30 seconds to float and then only flip to the other side. Once puffed the inside cooks faster and can be cooked on medium heat. Don't lower the heat very low as the neyyappams turn hard. Try making one appam each time or else it may not become cook good. RELATED POSTS * Unniyappam (2 versions) * Rava Dates Unniyappam * Chakka Unniyappam
Ingredients (Serves 5)
"Indulge in the perfect Karimeen Fry recipe, a crispy delight from Kerala's coastal charm. Explore the art of cooking this iconic dish at home!"
recap and photos from the food photography workshop in kerala india. I have added loads of photos from my trip. the resort was beautiful
Kerala cuisine is known for its delicious food, which is rich in coconut and rice. Here are some dishes from “God’s Own Country” that you must try.
