Ingredients (Serves 4)

1. Boneless fish (I used wild salmon) – 400 gm, cubed

2. Turmeric powder – 1/4 tsp

Chilly powder – 1 tsp

Ginger-garlic paste – 2 tsp

Pepper powder – 1/2 tsp

Salt – To taste

3. Coconut oil – 2.5 – 3 tbsp

4. Onion – 3 cups, thinly sliced (3 – 4 small onion)

Curry leaves – 1 sprig

Green chilly – 1, diagonally sliced

5. Ginger-garlic crushed/ paste – 1.5 tsp

6. Turmeric powder – 1/4 tsp

Chilly powder – 1 tsp

Coriander powder – 2 tsp

7. Garam masala powder – 1/8 tsp

8. Tomato – 1 large, chopped

9. Salt – To taste

10. Thick / medium-thick coconut milk – 1/2 cup

Method

1.  Marinate the fish pieces with ingredients numbered 2 for around 30 mts.

2.  Heat around 2 – 3 tbsp coconut oil in a pan over medium-high heat. Shallow fry the fish pieces in 1 – 2 batches, on both sides until 75 – 90 % done. Transfer to a plate.

3. In the remaining oil, add sliced onion, curry leaves, green chilly and little salt. Saute until onion turns light brown. Add crushed ginger-garlic and continue to saute until onion turns golden. Add turmeric powder, chilly powder and coriander powder. Cook over low heat until their raw smell disappears. Add chopped tomatoes. Saute until they get mashed up. Add garam masala powder and mix well. Next add coconut milk and mix well. Taste-check for salt. Add the fish pieces and mix gently. Cover and cook for a few minutes until the fish pieces are coated with the masala. Switch off. Serve with chapathis/pulao.

Ingredients (Serves 5)

1. Kale – 1 bunch, thinly sliced

2. Eggs – 2 – 3

3. Green chilies – 2

Cumin seeds – 1/4 tsp

Garlic – 2 small cloves

Grated coconut – 3/4 – 1 cup

Turmeric powder – 1/8 tsp

4. Coconut oil – 1 tbsp

5. Mustard seeds – 1/2 tsp

Dried red chilies – 2, broken

Kerala red rice – 1 tsp

6. Salt – To taste

Method

1.Crush the green chilies, cumin seeds and garlic in a mortar and pestle. 2. Combine it with grated coconut and turmeric powder. Set aside until ready to use.

3. Heat coconut oil in a pan over medium heat. Splutter mustard seeds and fry dried red chilies and red rice. Stir until the rice puffs up. Add kale, grated coconut mixture, few curry leaves, salt and mix well. Bring everything to the center and cook for 6 – 8 minutes until the kale is almost done. Move everything to the side and add 1 tsp oil. Break two eggs into the pan and add a pinch of salt. Scramble the eggs until 3/4 th done and mix everything well.  Cook for a minute or two over low heat. Taste-check for salt. Switch off. Serve with rice and other side-dishes.

Ingredients (Serves 3)

1. Coconut oil – 2 tsp + butter – 2 tsp

2. Mustard seeds – 1/2 tsp

Dried red chilies – 2, broken

3. Onion – 1/4 cup, finely chopped

Ginger – 1/4 tsp, finely chopped

Garlic – 2, minced

Curry leaves – A few

Crushed chilly flakes – 1/2 tsp

4. Grated coconut – 3/4 cup or as required

5. Mushroom – 250 gm, sliced or chopped

6. Lemon juice – 1 tsp

7. Pepper powder – 1 – 2 pinches

8. Salt – To taste

Method

1. Heat oil and butter in a kadai / pan over medium-high heat. Splutter mustard seeds and fry dried red chilies. Add onion, ginger, garlic, curry leaves and saute for 2 minutes. Add grated coconut and saute for  2 – 3 minutes. Add chilly flakes, mushroom pieces, lemon juice and salt. Cook for 8 – 10 minutes until dry. Add pepper powder and  switch off.

2. Clean a banana/plantain leaf. Place it over flame to make them soft and pliable (vazhayila vaattuka). Wrap the mushroom filling in the banana leaf and tie with a banana string like a parcel so that steam wont escape.

3. Meanwhile fill the steamer / idli cooker with enough water. Bring it to a boil. Place the vazhayila parcel inside the steamer and steam cook for about 8 – 10 minutes (OR bake for 10 – 15 minutes at 350 F). Serve after 5 minutes.

Recipe courtesy –  Dhe ruchi

Ingredients(Serves 3)

1. Chow chow / chayote squash – 1, peeled and chopped

2. Green chilies – 2, chopped

Curry leaves – A few

3. Grated coconut – 3/4 cup

Turmeric powder – 1 pinch (optional)

Garlic or shallots – 1 – 2 small

Cumin seeds – 1 pinch

4. Salt – To taste

5. Coconut oil / vegetable oil – 2 tsp

Mustard seeds – 1/2 tsp

Dried red chilies – 2, broken

Method

1.  Crush the garlic and cumin seeds in a mortar and pestle. Combine grated coconut with turmeric powder, crushed garlic and cumin seeds.

2. Heat oil in a kadai / cheena chatti over medium heat. Splutter mustard seeds and fry dried red chilies. Add chopped chow chow, green chilies, curry leaves, salt and grated coconut mixture. Mix well. Sprinkle 2 – 3 tbsp water. Mix and bring everything to the center. Cover and cook for 8 – 10 minutes, stirring once in between, until chow chow is done. Serve with rice and other side-dishes.

In pic – Kerala rosematta rice with chow chow thoran, netholi fry, netholi peera and raw banana fry

Ingredients (Serves 4 – 5)

1. Vazhakka / banana saba – 2 medium, peeled and sliced lengthwise

Green chilies – 3, slit

Curry leaves – A few

Turmeric powder – 1/2 tsp

Chilly powder – 1/2 tsp

Shallots – 2 small, slightly crushed (optional)

Salt – To taste

Water – Around 1.5 cup or as required

2. Kudam puli / gamboge – 1 – 2 (depending on its sourness), soaked in enough water and torn, if large

3. Grated coconut – 1.5 cup heaped

Cumin seeds – 1/4 tsp

4. Coconut oil – 1 tbsp

5. Salt – To taste

Method

1. Grind the grated coconut and cumin seeds to a paste (not very fine).

2.  In a vessel add all the ingredients numbered 1. Water should be in the same level as that of the banana saba. Cover and cook for 8 – 10 minutes over medium heat until done. Bring down the heat to low. Add the grated coconut mixture. Add salt, to taste. Cook covered for a few minutes. It should have a medium thick  consistency. Switch off. Add a tbsp of coconut oil, a few curry leaves and switch off. Serve with rice and other side-dishes.

In pic – Kerala rice with tomato rasam (Tamil style), padavalanga unakka chemmeen thoran, vazhakka aviyal and vellarikka kichadi

Ingredients (Serves 6 – 7) 

1. Beef – 1 kg (Chuck roast preferred), cubed

Turmeric powder – 1/4 tsp

Pepper powder – 1/2 tsp

Ginger-garlic, crushed – 1 tbsp

Curry leaves – A few

Salt – As required

Coconut oil – 1 tsp

2. Coconut oil – 2.5 tbsp

3. Pearl onion/ shallots – 1.5 cup, thinly sliced (or 1 medium-large onion, thinly sliced)

4. Ginger – 1 tbsp, thinly sliced or chopped

Garlic – 1 tbsp, thinly sliced or chopped

Green chilly – 1, sliced (optional)

Curry leaves – 1  sprig

5. Thenga kothu / sliced coconut – 1/2 cup

6. Turmeric powder – 1/4 tsp

Chilly powder – 1 tbsp

Coriander powder – 2 tbsp

Garam masala powder –  1/2 + 1 – 1.5 tsp

7. Tomato – 1 large, chopped

8. Hot water – 1/2 – 1 cup

9. Salt – To taste

Method

1. Combine the beef pieces with the other ingredients numbered 1. Add 1/4 cup water and mix well. Pressure cook for 3 – 4 whistles over medium flame until soft and done. Switch off.

2. Heat coconut oil over medium-high heat in a pan or kadai. Add sliced onion, little salt and saute until translucent. Add ginger, garlic, green chilly and curry leaves. Continue to saute until golden. Bring down the heat to low. Add turmeric powder, chilly powder, coriander powder and 1/2 tsp garam masala powder.  Cook until their raw smell disappears. Add sliced coconut and  mix well. Add tomato pieces and cook for a few minutes until they get mashed up. Add the beef pieces along with gravy. Mix well. Add 1/2 – 1 cup hot water. Mix well and bring to a boil. Add 1 – 1.5 tsp garam masala powder and salt, to taste. Cook covered for 10 – 15 minutes until gravy turns thick and oil separates on top. Switch off the flame.

3. Heat coconut oil in a small pan. Splutter mustard seeds and fry sliced pearl onions. Fry until browned and add curry leaves. Cook for a few seconds until the leaves crisp up. Pour this over the prepared beef curry. Cover with a lid for 15 minutes. Serve with chapathi / porotta etc.

Ingredients (Makes 25 cutlets)

1. Fish (wild salmon / tilapia / king fish etc) – 250 – 300 gm, cut into pieces

2. Turmeric powder – 1/2 tsp

Chilly powder – 3/4 tsp

Pepper powder – 1/4 tsp

Wsater – 2 tbsp

Salt – As required

3. Coconut oil – 1.5 tbsp

4. Onion – 3/4 cup, finely chopped

Ginger – 3/4 tsp, minced

Garlic – 4 large,

Green chilies – 2 – 3, minced

Curry leaves – 5 – 6, finely chopped

5. Turmeric powder – 1/4 tsp

Chilly powder – 1/2 tsp

Coriander powder – 3/4 tsp

Pepper powder – 1/4 tsp

Salt – To taste

6. Potato – 3 medium

7. Eggs – 1 – 2, beaten with a tiny pinch of salt

8. Bread crumbs – 1.5 cup

Method

1. Rinse and wash the potatoes well. Halve them and pressure-cook for 1 – 2 whistles. Open the cooker after 10 – 15 minutes. Peel off the skin and mash well using a potato masher.

2. Meanwhile combine the fish pieces with ingredients numbered 2. Cook for 10 – 12 minutes until completely done. Mince well in a mixie or using a spatula (if the fish has bones, remove it before shredding).

3. Heat 1.5 tbsp oil n a pan/kadai. Add finely chopped onion, ginger, garlic, green chilly and curry leaves. Saute until onion starts to change color. Add the spice powders numbered 5  and cook for a few seconds until their raw smell leaves. Add cooked fish and saute until dry. Add mashed potatoes and mix well. Taste check for salt. Cook for a minute and switch off. Cool down the mixture.

3.  Make small balls out of the fish-potato mixture. Make desired shapes out of them . Dip each one in beaten egg and then coat with bread crumbs. Deep or shallow fry in oil until browned. Drain on a paper towel. Serve warm with tomato ketchup or onion salad/challas.

Ingredients (Serves 5 – 6)

Recipe courtesy – Adapted from Suriyani Cookery by Bava R Lukose

1. Beef – 750 – 900 gm, cut into medium cubes and rinsed well

2. Cloves – 4

Cinnamon stick – 1/2 inch

Fennel seeds – 3/4 tsp

Ginger – 1 inch piece, roughly chopped

Garlic – 5 large cloves, roughly chopped

Shallots / kunjulli – 5 – 6

Whole black pepper corns – 1 tsp

Turmeric powder – 1/2 tsp

Chilly powder (medium spicy) – 1.5 tsp

Coriander powder – 1 – 1.5 tbsp

Curry leaves – 1 sprig

Salt – to taste

2. Vinegar – 2 tsp

Water – 1/4 cup

3. Potato – 2 medium, cut into medium pieces

4. Coconut oil – 2 tbsp

Shallots – 1/2 cup, thinly sliced (or big onion – 1/2 cup, sliced)

Garlic – 2 large, sliced

Curry leaves – A few

Method

1. Grind all the ingredients numbered 2 to a fine paste.

Put the beef pieces in a pressure cooker and add the ground paste, salt, 2 tsp vinegar, few curry leaves and 1/4 cup water. Mix well. Cook for 4 – 5 whistles or until soft and done. Open the lid after 10 – 15 minutes when the presssure releases. Bring to a boil and add potato pieces. Cook for 3 – 4 minutes until potato pieces are 3/4 th done and switch off.

2. Heat 2 tbsp coconut oil in a pan over medium-high heat. Add shallots, a pinch of salt and cook until lightly browned. Add garlic and cook for a minute or two. Add beef along with the gravy and  a few curry leaves. Cook over medium or medium-high heat until water is mostly evaporated and potatoes are cooked well (do not over cook), about 6 – 8 minutes. Check for salt. Add a pinch of garam masala powder if required. Switch off. Serve with rice or porotta.

Ingredients (Serves 3)

1. Roasted semolina / rava – 1 Cup (I used Nirapara brand roasted rava)

2. Ghee/ Coconut oil –  2 – 3 tsp

Mustard Seeds – 1/2 tsp

Dried red chilli – 1, broken

Urad dal – 1/2 tsp

Cashews, broken – 2 tbsp

3. Pearl onions – 5, thinly sliced or 3 –  4 tbsp, finely chopped onion

Ginger – 1/2 Teaspoon, finely chopped

Green chilly – 2, chopped

Curry leaves – A few

4. Carrot – 2 – 3 tbsp , finely chopped

5.  Salt – As required

6. Water – 1 – 1.25 Cup

7. Grated coconut – 1/4 cup (optional, for an extra taste)

Ghee – 1 – 2 tsp

Method

1. Heat coconut oil / ghee in a pan over medium-high heat. Splutter mustard seeds and fry dried red chilly. Fry urad dal and cashews until golden.
2. Add onion, green chilly, ginger, curry leaves and saute till onion becomes transparent. Add carrot and stir for a minute.
3. Add water, salt to taste and bring to a boil.
4. Add roasted semolina little by little stirring continuously without forming lumps. (Add semolina with one hand and stir with other hand). Mix well. Immediately cover with a lid and cook for 1 – 2 minutes over the lowest heat setting. Switch off and let it rest for 5 mts. Open the lid after 5 minutes and stir well using a large spoon to break any lumps.  Add 1/4 cup grated coconut and a teaspoon of ghee for an extra taste. Mix well. Cover with a lid for 2 minutes. Fluffy Kerala style upma is ready to serve. Serve with pappadam and ripe banana / steamed plantain/ ethapazham / ethapazham varattiyathu.

Ingredients (Serves 3)

1. Ethakka – 1 medium-large

Green chilies – 2, slit

Curry leaves – A few

Turmeric powder – 1/2 tsp

Chilly powder – 1 tsp

Salt – To taste

Water – 1.5 cup

2. Tomato – 1 medium-large, sliced

3. Grated coconut – 3/4 – 1 cup

Coriander powder – 1 tsp

Shallots / kunjulli – 3

4. Uluva podi / roasted fenugreek powder – A tiny pinch (optional)

Coconut oil – 1 tbsp

Curry leaves – A few

Method

1. Peel and slice the plantain lengthwise as shown in the picture. Put them in a vessel filled with water. Rinse well.

2. Cook all the ingredients numbered 1 in a vessel for about 15 – 20 minutes until the plantain pieces are cooked well (or you can pressure-cook them for 1 whistle instead). Open the cooker after 15 minutes or when the pressure releases. Add chopped tomato and cook for a few minutes.

3. Grind the grated coconut along with coriander powder and shallots to a fine paste.

4. Add ground coconut mixture and cook for 3 – 4 minutes.  It should have  a medium thick consistency. (If it is very thick, add 1/4 – 1/2 cup hot water and cook for a few more minutes.) Taste-check for salt. Add a tiny pinch of uluva podi / fenugreek powder and mix well. Switch off the flame. Add a tbsp of coconut oil and a few curry leaves. Serve with rice and other side-dishes.

Ingredients (Serves 5)

1. Chicken, bone-in – 400 gm

Turmeric powder – 1/4 tsp

Pepper powder – 1/4 tsp

Salt – As required

Water – 1/4 cup

2. Coconut oil – 2 tbsp

3. Mustard seeds – 1/2 tsp

Dried red chilies – 2, broken

4. Onion – 1/2 cup, chopped

Shallots / pearl onion – 15 – 20,  quartered

Green chilies – 3 – 4, finely chopped or diagonally sliced

Curry leaves – 1 sprig

5. Turmeric powder – 1/4 tsp

Chilly powder – 1/2 tsp

Coriander powder – 1.5 tsp

6. Garam masala powder – 1/2 tsp

Black pepper corns, crushed – 3/4 – 1 tsp

7. Salt – To taste

Method

1. Cook the chicken pieces adding the other ingredients numbered 1. Cook covered until done or for 1 whistle. Drain excess water and tear the chicken into small pieces. Discard the bones.

2. Heat  coconut oil in a pan/kadai or cheena chatti over medium heat. Splutter mustard seeds and fry dried red chilies. Add onion, pearl onion, little salt, green chilies and curry leaves. Saute until light golden. Add turmeric powder, chilly powder and coriander powder. Saute until raw smell leaves. Add grated coconut and mix well. Cook for a minute.  Add chicken pieces, garam masala powder and crushed pepper corns. Cook for 8 – 10 minutes until dry. Taste-check and add garam masala powder, few curry leaves and black pepper powder, if required. Add a tsp of coconut oil. Mix well and switch off. Serve with rice and other side-dishes.

This recipe has been inspired by Olan, a mild coconut milk based dish that is an important part of Kerala Sadya. Traditionally, olan is prepared using winter melon, pumpkin (optional) and red cow peas (van payar). But in this recipe, I have used other vegetables such as papaya, taro root, potato and yellow cucumber. All these vegetables especially taro root / chembu, wintermelon and yellow cucumber tastes really good in this dish and I guarantee you will love it. Here’s the recipe..

Ingredients (Serves 5)

1. Chembu / taroroot – 2 medium, peeled and cubed

Potato – 1 small, cut into small pieces

Winter melon / kumbalanga – 3/4 cup, cut into small cubes

Yellow cucumber / vellarikka – 1/2 cup, cut into small cubes

Papaya / omakka – 1/2 cup,  cut into small cubes

Green chilies – 3 – 4, slit

Curry leaves – A few

Salt – To taste

Water – 1.5 – 2 cups or as required

2. Red chori / red cowpeas / van payar – 1/3 cup, pressure-cooked with enough water for 4 – 5 whistles until soft (makes about 1/2 cup when cooked)

3. Thick coconut milk

4. Coconut oil – 1 tbsp

Method

Cook all the ingredients numbered 1 in a vessel for about 15 – 20 minutes. Mash the vegetables lightly. Add cooked red chori / van payar. Mix well and cook for 4 – 5 minutes over medium-low heat. Add thick coconut milk. Mix well and add salt, if required. Cook for a minute and switch off. Add a few curry leaves and 1 tbsp coconut oil. Serve with rice and other side-dishes.

Ingredients (Serves 5 – 6)

Malabar Beef Biriyani / Thalassery Beef Biriyani Recipe

1. Beef (beef with bones or boneless) – 1 kg, cubed

    Turmeric powder – 1/2 tsp

    Ginger-garlic paste – 2 tsp

    Garam masala powder – 3/4 tsp (Recipe below)

    Salt – As required

    Water – 1/2 cup

2. Oil – 3 tbsp + 1 tbsp ghee

3. Ginger – 1 inch

   Garlic – 7  cloves

   Green chilies – 5 – 7

   Curry leaves – A few

4. Onion – 2.5 cups or 1 large, thinly sliced

5. Turmeric powder – 1/2 tsp

6.  Tomato – 2 small, thinly sliced or chopped

7. Garam masala powder – 1.5 – 2 tsp (Recipe below)

6. Mint leaves – 1/4 – 1/2 cup, chopped

    Cilantro – 1/4 – 1/2 cup, chopped

7. Salt – To taste

For the rice

8. Jeerakashala rice / kaima rice – 3.5 cups

   Ghee – 3 – 4 tbsp

   Whole spices – Fennel seeds – 1/4 tsp, Cardamom – 5 – 6, cinnamon stick – 1 inch, cloves – 8, whole black pepper corns – 1/4 tsp

    Hot water – 7 cups (For 1 cup rice, use 2 cups of water. Some varieties of biriyani/ kaima rice may need only 1.5 cup water)

   Salt – To taste

To garnish

9. Fried onion – 1/2 – 3/4 cup

   Fried cashews – 1/4 cup

   Fried raisins – 1/4 cup

   Mint leaves – 1/4 cup, chopped

   Cilantro – 1/4 cup, chopped

   Ghee – 1 – 2 tbsp

For the garam masala powder

   Fennel seeds – 1.5 – 2 tsp

   Cloves – 5

   Cardamom – 5

   Whole black pepper corn – 1/4 tsp

   Cinnamon stick – 1/2 inch

   Kus kus – 1 tsp

     Grind all the above ingredients to a fine powder.

Method

1. Marinate the beef pieces with turmeric powder, garam masala powder, ginger-garlic paste and salt for at least 30 minutes or overnight in the refrigerator. Transfer it to a pressure cooker. Add 1/2 cup water and pressure cook for 4 – 5 whistles until soft. Reserve 1/2 – 1 cup of the beef stock (you can use this while cooking rice, it gives a nice color and a little extra flavor to the rice).

2.  Coarsely grind ginger, garlic and green chilies in the small jar of a mixie.

3. Heat 3 tbsp oil + 1 tbsp ghee in a heavy-bottomed vessel. Add ground ginger-garlic-green chilly mixture. Saute 1 minute and then add thinly sliced onion and 1/4 tsp salt. Saute for 8 – 10 minutes until the onion begins to change color. Add turmeric powder and cook for a few seconds. Add tomatoes and mix well. Cook covered for a few minutes until they turn mushy and oil separates. Add 1.5 tsp garam masala powder, 1/4 cup chopped cilantro and mint. Mix well. Add salt, to taste. Next add the cooked beef pieces, the remaining gravy (reserve 1 cup gravy for cooking rice) and mix well. Cover and cook stirring occasionally for about 8 – 10 minutes until thick. Open the lid and add chopped mint and cilantro.  Taste-check and add more salt and garam masala powder, if required. Mix well. Switch off the flame and set aside.

3. To cook biriyani rice – Heat 3 tbsp ghee in a heavy-bottomed pan or a large pressure cooker. Add the whole spices and stir until fragrant. Add rinsed and drained rice and fry for a minute. Add 6 cups of hot water and 1 cup beef stock/gravy. Bring to a boil and taste-check for salt. The water should be slightly salty. Cover with lid and cook until steam starts coming out profusely (if you are using a cooker). Put the cooker weight and cook for 2 – 3 minutes at low heat. Switch off. Open the lid after 10 – 15 minutes. The rice will be perfectly done. Fluff the rice gently using a fork.

4. To layer –  In a heavy-bottomed vessel, spread half of the  cooked beef masala at the bottom. Top it with 1/4 cup chopped mint and cilantro. Top it with half of the cooked ghee rice. Sprinkle fried onion, cashews, raisins, chopped mint, cilantro, a pinch of garam masala powder and a tsp of ghee. Spread the remaining beef masala on top followed by remaining ghee rice. Sprinkle fried onion, a pinch of garam masala powder or biriyani masala powder, fried cashews, raisins, chopped mint, cilantro and 2-3 tsp melted ghee. Cover tightly with an aluminium foil. Bake at 400 F for 15 – 20 minutes. OR Heat a large tawa at medium heat. Once hot, bring down the heat to low. Place the biriyani pot on top of the tawa and cook for 10 – 15 minutes. Switch off. Let it rest unopened for another 10 – 15 minutes in the biriyani pot. Serve hot with raita, biriyani chammanthi, pappadam and lemon pickle.

Wishing all my readers a Merry Christmas!

Ingredients (Serves 5)

Recipe Courtesy – Adapted from Shocks and Shoes

1. Chicken – 1 kg, cut into medium pieces

Turmeric powder

Pepper powder – 1/2 tsp

Salt – As required

2. Coconut oil – 3 tbsp

3. Dried red chilies – 2 – 3, halved

4. Onion – 1 large, thinly sliced and halved

5. Ginger – 1.5 tbsp, finely chopped

Garlic – 1.5 tbsp, finely chopped

Curry leaves – 1 – 2 sprigs

6. Turmeric powder – 1/2 tsp

Coriander powder – 2 tbsp

7. Whole black pepper corns  – 2 tsp, crushed

Cinnamon stick – 2 half inch pieces, crushed slightly

8. Cashew nuts – 20, soaked and ground to a very fine paste

9. Thin coconut milk – 1 cup

10. Thick coconut milk – 1/2 – 3/4 cup

11. Garam masala powder – 1 pinch (Optional)

12. Salt – To taste

Method

1. Marinate chicken pieces with 1/2 tsp turmeric powder, 1/2 tsp pepper powder and salt. Set aside for 30 minutes or overnight in the refrigerator.
2. Heat coconut oil in a pan / kadai and fry dried red chilies for a few seconds.
3. Add onion, few curry leaves, little salt and cook till it turns golden.
4. Add in the ginger, garlic and a few more curry leaves. Sauté till their raw smell disappears, about 2 minutes.
5. Add in the turmeric powder and coriander powder. Cook for a few minutes over low heat until their raw smell is completely gone. Add crushed pepper, cinnamon stick and cook for a minute.
6. Add the chicken pieces into it and stir well to coat the spices onto the chicken. Cover and cook on low flame, stirring in between for 5 minutes.
7. Pour in the thin coconut milk and cook till the chicken is completely done. It may take 25 – 30 minutes.
8. Open the lid and add in the cashew paste. Cook over low heat for 5 minutes.
9. Add the thick coconut milk and mix well. Taste-check for salt. Add 1 tsp coconut oil, a few curry leaves and a pinch of garam masala powder, if using. Take off the heat. Serve after 20 minutes. It goes well with chapathis, appam, idiyappam, ghee rice, pulao etc.

Ingredients (Serves 3 – 4)

1. Zucchini – 1 medium, chopped

Green chilly – 1, thinly sliced to rounds

Curry leaves – A few

Salt – As required

Water – 2 – 3 tbsp

2. Yoghurt – 1/2 – 3/4 cup

3. Coconut oil – 2 tsp

Mustard seeds – 1/2 tsp

Dried red chilly 1 – 2, broken

Pearl onion – 1 – 2, thinly sliced (optional)

Curry leaves – A few

Method

1. Cook zucchini with the other ingredients numbered 1 for 4 – 6 minutes (do not overcook), stirring in between. Switch off.

2.  When warm, add yoghurt, salt and mix well.

3. Heat oil in a small pan. Splutter mustard seeds and fry dried red chilly. Add sliced pearl onion and fry until brown. Add curry leaves and stir until crisp. Pour this over the raita. Mix well and serve with rice and other side-dishes.

Ingredients (Serves 6 – 7) 

1. Beef – 1 kg (Chuck roast preferred), cubed

Turmeric powder – 1/4 tsp

Pepper powder – 1/2 tsp

Ginger-garlic, crushed – 1 tbsp

Curry leaves – A few

Salt – As required

Coconut oil – 1 tsp

2. Coconut oil – 2.5 tbsp

3. Pearl onion/ shallots – 1.5 cup, thinly sliced (or 1 medium-large onion, thinly sliced)

4. Ginger – 1 tbsp, thinly sliced or chopped

Garlic – 1 tbsp, thinly sliced or chopped

Green chilly – 1, sliced (optional)

Curry leaves – 1  sprig

5. Thenga kothu / sliced coconut – 1/2 cup

6. Turmeric powder – 1/4 tsp

Chilly powder – 1 tbsp

Coriander powder – 2 tbsp

Garam masala powder –  1/2 + 1 – 1.5 tsp

7. Tomato – 1 large, chopped

8. Hot water – 1/2 – 1 cup

9. Salt – To taste

Method

1. Combine the beef pieces with the other ingredients numbered 1. Add 1/4 cup water and mix well. Pressure cook for 3 – 4 whistles over medium flame until soft and done. Switch off.

2. Heat coconut oil over medium-high heat in a pan or kadai. Add sliced onion, little salt and saute until translucent. Add ginger, garlic, green chilly and curry leaves. Continue to saute until golden. Bring down the heat to low. Add turmeric powder, chilly powder, coriander powder and 1/2 tsp garam masala powder.  Cook until their raw smell disappears. Add sliced coconut and  mix well. Add tomato pieces and cook for a few minutes until they get mashed up. Add the beef pieces along with gravy. Mix well. Add 1/2 – 1 cup hot water. Mix well and bring to a boil. Add 1 – 1.5 tsp garam masala powder and salt, to taste. Cook covered for 10 – 15 minutes until gravy turns thick and oil separates on top. Switch off the flame.

3. Heat coconut oil in a small pan. Splutter mustard seeds and fry sliced pearl onions. Fry until browned and add curry leaves. Cook for a few seconds until the leaves crisp up. Pour this over the prepared beef curry. Cover with a lid for 15 minutes. Serve with chapathi / porotta etc.

Ingredients (Makes 25 cutlets)

1. Fish (wild salmon / tilapia / king fish etc) – 250 – 300 gm, cut into pieces

2. Turmeric powder – 1/2 tsp

Chilly powder – 3/4 tsp

Pepper powder – 1/4 tsp

Wsater – 2 tbsp

Salt – As required

3. Coconut oil – 1.5 tbsp

4. Onion – 3/4 cup, finely chopped

Ginger – 3/4 tsp, minced

Garlic – 4 large,

Green chilies – 2 – 3, minced

Curry leaves – 5 – 6, finely chopped

5. Turmeric powder – 1/4 tsp

Chilly powder – 1/2 tsp

Coriander powder – 3/4 tsp

Pepper powder – 1/4 tsp

Salt – To taste

6. Potato – 3 medium

7. Eggs – 1 – 2, beaten with a tiny pinch of salt

8. Bread crumbs – 1.5 cup

Method

1. Rinse and wash the potatoes well. Halve them and pressure-cook for 1 – 2 whistles. Open the cooker after 10 – 15 minutes. Peel off the skin and mash well using a potato masher.

2. Meanwhile combine the fish pieces with ingredients numbered 2. Cook for 10 – 12 minutes until completely done. Mince well in a mixie or using a spatula (if the fish has bones, remove it before shredding).

3. Heat 1.5 tbsp oil n a pan/kadai. Add finely chopped onion, ginger, garlic, green chilly and curry leaves. Saute until onion starts to change color. Add the spice powders numbered 5  and cook for a few seconds until their raw smell leaves. Add cooked fish and saute until dry. Add mashed potatoes and mix well. Taste check for salt. Cook for a minute and switch off. Cool down the mixture.

3.  Make small balls out of the fish-potato mixture. Make desired shapes out of them . Dip each one in beaten egg and then coat with bread crumbs. Deep or shallow fry in oil until browned. Drain on a paper towel. Serve warm with tomato ketchup or onion salad/challas.

Ingredients (Serves 5 – 6)

Recipe courtesy – Adapted from Suriyani Cookery by Bava R Lukose

1. Beef – 750 – 900 gm, cut into medium cubes and rinsed well

2. Cloves – 4

Cinnamon stick – 1/2 inch

Fennel seeds – 3/4 tsp

Ginger – 1 inch piece, roughly chopped

Garlic – 5 large cloves, roughly chopped

Shallots / kunjulli – 5 – 6

Whole black pepper corns – 1 tsp

Turmeric powder – 1/2 tsp

Chilly powder (medium spicy) – 1.5 tsp

Coriander powder – 1 – 1.5 tbsp

Curry leaves – 1 sprig

Salt – to taste

2. Vinegar – 2 tsp

Water – 1/4 cup

3. Potato – 2 medium, cut into medium pieces

4. Coconut oil – 2 tbsp

Shallots – 1/2 cup, thinly sliced (or big onion – 1/2 cup, sliced)

Garlic – 2 large, sliced

Curry leaves – A few

Method

1. Grind all the ingredients numbered 2 to a fine paste.

Put the beef pieces in a pressure cooker and add the ground paste, salt, 2 tsp vinegar, few curry leaves and 1/4 cup water. Mix well. Cook for 4 – 5 whistles or until soft and done. Open the lid after 10 – 15 minutes when the presssure releases. Bring to a boil and add potato pieces. Cook for 3 – 4 minutes until potato pieces are 3/4 th done and switch off.

2. Heat 2 tbsp coconut oil in a pan over medium-high heat. Add shallots, a pinch of salt and cook until lightly browned. Add garlic and cook for a minute or two. Add beef along with the gravy and  a few curry leaves. Cook over medium or medium-high heat until water is mostly evaporated and potatoes are cooked well (do not over cook), about 6 – 8 minutes. Check for salt. Add a pinch of garam masala powder if required. Switch off. Serve with rice or porotta.

Ingredients (Serves 3)

1. Roasted semolina / rava – 1 Cup (I used Nirapara brand roasted rava)

2. Ghee/ Coconut oil –  2 – 3 tsp

Mustard Seeds – 1/2 tsp

Dried red chilli – 1, broken

Urad dal – 1/2 tsp

Cashews, broken – 2 tbsp

3. Pearl onions – 5, thinly sliced or 3 –  4 tbsp, finely chopped onion

Ginger – 1/2 Teaspoon, finely chopped

Green chilly – 2, chopped

Curry leaves – A few

4. Carrot – 2 – 3 tbsp , finely chopped

5.  Salt – As required

6. Water – 1 – 1.25 Cup

7. Grated coconut – 1/4 cup (optional, for an extra taste)

Ghee – 1 – 2 tsp

Method

1. Heat coconut oil / ghee in a pan over medium-high heat. Splutter mustard seeds and fry dried red chilly. Fry urad dal and cashews until golden.
2. Add onion, green chilly, ginger, curry leaves and saute till onion becomes transparent. Add carrot and stir for a minute.
3. Add water, salt to taste and bring to a boil.
4. Add roasted semolina little by little stirring continuously without forming lumps. (Add semolina with one hand and stir with other hand). Mix well. Immediately cover with a lid and cook for 1 – 2 minutes over the lowest heat setting. Switch off and let it rest for 5 mts. Open the lid after 5 minutes and stir well using a large spoon to break any lumps.  Add 1/4 cup grated coconut and a teaspoon of ghee for an extra taste. Mix well. Cover with a lid for 2 minutes. Fluffy Kerala style upma is ready to serve. Serve with pappadam and ripe banana / steamed plantain/ ethapazham / ethapazham varattiyathu.

Ingredients (Serves 3)

1. Ethakka – 1 medium-large

Green chilies – 2, slit

Curry leaves – A few

Turmeric powder – 1/2 tsp

Chilly powder – 1 tsp

Salt – To taste

Water – 1.5 cup

2. Tomato – 1 medium-large, sliced

3. Grated coconut – 3/4 – 1 cup

Coriander powder – 1 tsp

Shallots / kunjulli – 3

4. Uluva podi / roasted fenugreek powder – A tiny pinch (optional)

Coconut oil – 1 tbsp

Curry leaves – A few

Method

1. Peel and slice the plantain lengthwise as shown in the picture. Put them in a vessel filled with water. Rinse well.

2. Cook all the ingredients numbered 1 in a vessel for about 15 – 20 minutes until the plantain pieces are cooked well (or you can pressure-cook them for 1 whistle instead). Open the cooker after 15 minutes or when the pressure releases. Add chopped tomato and cook for a few minutes.

3. Grind the grated coconut along with coriander powder and shallots to a fine paste.

4. Add ground coconut mixture and cook for 3 – 4 minutes.  It should have  a medium thick consistency. (If it is very thick, add 1/4 – 1/2 cup hot water and cook for a few more minutes.) Taste-check for salt. Add a tiny pinch of uluva podi / fenugreek powder and mix well. Switch off the flame. Add a tbsp of coconut oil and a few curry leaves. Serve with rice and other side-dishes.