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   KERALA CUISINE                                                                                                           Taste of India 
 

            KERALA- GOD'S OWN COUNTRY

The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference. 

The cuisine is very hot and spicy and offers several gastronomic delights. The food is generally fresh, aromatic and flavoured. 


Since time immemorial, coconut has been an integral part of the cuisine of Kerala.

ADA PRADHAMAN

Ada               1 pkt readymade
jaggery         400 grms
coconut milk   2 pkts readymade or freshly made from 2 coconuts
cardomom    6 powdered
coconut       1 tbsp finely sliced 1/2 cm pieces
cashews       10 (optional)
Wash cook ada in cooker or in boiling hot water till soft.
If fresh coconut is being used, scrape coconuts and blend it in mixer.
Make first, second and third milks  separately.
If using readymade milk add enough water in order to create first,
 second and third milk consistency with 2 packs of milk.
In a heavy bottomed vessel add jaggery and 1/2 cup water.
Boil to bring a thick string consistency. Add cooked ada.
Cook in slow flame for 5 mins. Now add third milk.
Cook for 5 mins and add second milk. Cook in slow flame for 10 mins.
Now add the first milk, elaichi and coconut slices roasted in ghee and 
a spoon of ghee. Put off the stove immediately, as it tends to precipitate.
Serve hot or cold.
 
AVIAL
Red Pumpkin  100 grms
White pumpkin 100 grms
raw banana       1
potato               100 grms
carrot                 2
beans                100 grms
broad beans      50 grms
brinjal                 3
coconut             1/2 scraped
green chillies       2
coconut oil         1 tbsp
salt                     2 sp
turmeric              1/2 sp
curry leaves         few
curd                    1 cup
Method
wash, peel and cut all veggies into 1 inch long pieces.
Cook with half of salt and turmeric in cooker just for 1 whistle.
Grind coconut and green chillies into a fine paste.
In a thick bottomed pan add the cooked veggies and the ground paste.
Add rest of the salt and allow it to cook for few mins.
now add the  curd and put off the stove immediately.
Garnish with curry leaves and few drops of coconut oil.
Mix well and serve with rice and papadam.
 
ERISSERI
Raw banana     1 
or red pumpkin    150 grms
coconut                   1/2 scraped
salt                            1 sp
turmeric                  1/4 sp
red chilli powder     1/2 sp
jeera                         1 sp
curry leaves            few
mustard                    1/4 sp
urad dal                   1/2 sp
Wash, peel and cut banana or pumpkin into 1/2 inch cubes.
Cook with salt, red chilli powder and turmeric.
Grind half of the coconut and jeera into a fine paste.
Add this paste to the cooked veggie.Add water if required and 
allow it to cook for 5 mins. Heat 1 tbsp oil in a pan add mustard, 
urad, hing and curry leaves.Let it splutter, now add the rest 
of the coconut and fry to a golden red color.
Add this to the veggie and put off the stove.
Serve hot with rice or chapathis.
 
PULI INJI
Tamarind         big lemon sized pulped
ginger               4 cut pieces of 1 inch
Green chillies    5 slit
salt                      1 sp full
jaggery             marble sized

 

    
 

                  
     

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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