Kerala Food Menu
Kerala Food Recipes
- warmness oil in a pan and mustard seeds
- while it pops, reduce heat and upload chili powder, salt, asafoetida, turmeric and stir for about 3 min.
- flip off the flame. Allow cooling
- upload this aggregate to reduce mangoes and mix thoroughly.
- maintain this for 7-eight days for the flavor to seep into mangoes.
- you may add a touch bit of distilled vinegar if you like. it will lengthen the freshness.
- Boil tapioca in water.when tender drains the water and keeps aside to chill. whilst cool enough to deal with, mash the tapioca.
- mix the crimson chili powder and turmeric powder collectively.
- weigh down the coconut, onions and cumin seeds together. mix the spice powder.
- mix the paste with mashed tapioca, upload salt and prepare dinner over low heat.
- For tempering, warmth the oil in a kadai and upload the mustard seeds and the remaining elements, sauté till brown. do away with and upload to tapioca aggregate; mix nicely and serve warm.
Kerala Modern Fish Curry
- Pour enough oil within the vessel, once it got enough warmness placed Mustard Seed, Cury leaf, Ginger Garlic paste and sort it, all are get fried, add Onion, Tomato sliced and inexperienced chilly in it and stir till it becomes a paste.
- As soon as it turns out to be a paste and upload cold and Garlic Powder enough and get it to fry. then mix Fish slices, then upload little coconut milk and stir it well. once all are blended. upload enough Coconut Milk and permit to boil until the Fish Cooked.The Kerala modern Fish Curry is prepared
Kozhuva Peera/ Netholi Peera/Netholi Thoran
- Kozhuva, being small in size, needs no reducing. You just want to ease it in water and choose off its head and tail.
- Coconut, grated, is to be floor into a paste both at the grinding stone or the usage of a mixer. at the same time as grinding the coconut upload to it a pinch of turmeric powder and a teaspoon of coriander strength and spoons of chilies powder.
- The coconut paste, floor and mixed, need to be introduced to the fish and left to cook dinner, preferably on an earthen utensil with water delivered to it. add to it pieces of tamarind, small slices of mango and ginger (extraordinarily small pieces). also, add two pinches of salt and curry leaves and inexperienced chilies to taste.
- close the utensil with a lid, permit it to boil and prepare dinner for approximately 10 mins. Then flip the flame low and leave it as such for 15 minutes or until the water is vaporized or nearly gone. upload a tablespoon of coconut oil to it and flip the flame off...
- Your Kozhuva Thoran is ready to be relished with cooked rice...
- Heat 2 tbsp of oil in a thick bottom pan.
- Crackle Mustard seeds and upload the dry red chilies and saute.
- Add chopped garlic, ginger, tomatoes and saute and saute till golden brown.
- Add cold powder, coriander powder, turmeric powder, fenugreek powder, asafoetida powder, and curry leaves, and saute for a minute.
- Mix the tamarind paste and pour 2 cups of water and upload salt to flavor.
- Let it simmer for 7-eight minutes on low flame.
- Sprinkle the pepper powder at the end.
Pazham (Ripe Banana) Payasam
- Prepare dinner banana in boiling water till smooth. Slice longitudinally, get rid of seeds and mash them to a thick paste.
- Grind the grated coconut with 1 cup of water and bypass through a sieve to get the first thick milk. Then grind the coconut again with 2 glasses of water and repeat the manner to get the second one thinner milk. Repeat the system with 3 glasses of water again to separate the third milk which is the maximum dilute.
- Dissolve the jaggery and salt in boiling water. filter out the dissolved liquid to cast off the sediments.
- Warmness a thick backside vessel on the stove and upload the ghee.
- Fry the cashew nuts (to golden brown) and raisins the ghee and set apart.
- Add the mashed banana and jaggery to the pan. cook with the third coconut milk in low flame. add the second coconut milk while the aggregate thickens.
- Add cardamom powder to the 0.33 coconut milk and upload to the above blend and stir in low flame till thick.
- Remove from flame and garnish with cashew nuts and raisins.
Kerala Food Guide & Images