A perfect keralite snack recipe .It is one of the most favorite dishes of all kerala food lovers.This instant evening snack can be prepared with minimum staple ingredients which are readily availabe at any keralite kitchen.
Hope you all will like this recipe .You can also check few more instant snack recipes available in this blog.
Ripe banana (plantain)- 4-5
All purpose flour-2 cups
Turmeric powder -1/4th tsp
Water -1/2 cup
Oil for deep frying banana slices
Cut the bananas into three slices.
In a large mixing bowl combine together flour, turmeric powder ,sugar etc.
crack one egg and add enough water to make a smooth lumpfree batter.
Once the batter is ready, dip each slice of banana into the prepared batter and coat it well with flour mixture.
Heat oil in a medium flame ,gently drop the banana slices into the hot oil.
Fry till both the sides get golden in colour.
Transfer the fried banana fritters on to an oil absorbant paper.
Serve them hot with some tea or coffee.
Always use perfectly riped plantain which are firm in texture.
Adding egg in the batter is completely optional, but it will helps to bind all the ingredients together and gives a nice texture for banana fritters.
Batter should slightly thick to coat well all over the banana slices .
You can use coconut oil for deep frying bananas which will give the authentic flavor of kerala pazham pori.
No oil coconut chutney podi/Powder is really a lip smacking one compared our usual south indian coconut chutney.The highlight is it will remain fresh upto one month ,so just prepare it in bulk and store it in an airtight container and use it whenever required.It save a lot of time ,isn’t it?
Dry roasting coconut will actually helps to increase it’s shelf life.Always use a very clean and dry spoon while serving chutney as an accompaniment for South Indian breakfasts.
Some people don’t like the flavor tamarind ,you can skip it if you dont want to give a tangy flavor.I personally like it’s flavor ,so a small piece tamarind was added while grinding.
Grated coconut-2 cups
Dry red chillies-10
Curry leaves -1 cup
Tamarind -small sized
To begin with dry roast coconut for 4-5 minutes in a low to medium flame .
Once it’s colour changes and coconut becomes aromatic ,Switch off the flame and let it cool well.
In the same pan ,dry roast chillies and curry leaves separately.
Once all the ingredients reaches room temperature, powder them using a blender .
While blending add few more ingredients which will enhance the flavor of chutney podi (tamarind, salt, asafoetida ).
Blend everything together and make a coarse powder out of it.
Transfer into an airtight container ,serve it whenever you required using a dry ,clean spoon.
This will remain fresh upto one month.
Best to be served along with Dosa ,Idli ,Uthappam etc
Dry coconut chutney powder is a perfect combination to serve along with Idli
Shallow fried kerala chicken fry will be a great starter recipe to serve during any special occasion since it requires very less time to prepare.Red chilli powder will definitely impart a lovely red colour which will make this dish visually appealing too.
Here i have used chicken pieces with bones.so make sure to cut through the fleshy part of chicken pieces ,so that marinade will get properly absorbed and coated well on chicken .
If you prefer a spicy version of chicken fry you can definitely add some pepper powder along with the marination.
Always use coconut oil to prepare authentic kerala style dishes .it’s aroma and taste cannot be replicated by any other cooking oils available in the market.
Chicken -1 kg
Besan /gram flour -3 tbsp
Ginger garlic paste -1tbsp
Turmeric powder -1/2 tsp
Chilli powder -2tsp
Lemon juice -1&1/2 tsp
Coconut oil -for frying
Curry leaves .
Add all the ingredients to the chicken pieces and coat it well with marination .Make sure the batter is not thick and at the same time too thin either.
Heat coconut oil in a pan for shallow frying chicken pieces.fry all these chicken pieces in batches till done.
Flip the sides and cook till all sides get cooked well.
In the remaining oil ,fry some curry leaves and garnish with fried chicken.
Serve hot with some chapati, fried rice etc.
Enjoy this tasty hot chicken fry with some chappathi, porotta, ghee rice etc.
Super healthy dal curry which can be prepared with in 15 minutes .Here i have used drumstick leaves along with dal , to make even more healthier .Instead of this you can use Methi leaves ,palak etc.This can be served along with some rice ,chapati etc.
Masoor dal -1 cup
Drumstick leaves /muringayila – 1&1/2 cup (chopped)
turmeric powder-1/4th tsp
kasmiri chilli powder -1 tsp
Slitted green chillies -2
Water-2 &1/2 cup
salt to taste.
cumin seeds-1 tsp
curry leaves -1 sprig
Wash dal and drumstick leaves thoroughly.
Take a pressure cooker ,add dal, drumstick leaves ,green chillies ,garlic ,turmeric powder ,kashmiri chilli powder and water .
Pressure cook this until we hear 3 whistles .
Switch off the flame ,once the steam goes off completely , open the lid and add salt.
Adjust the consistency of the curry adding more water.
Bring this to boil.
For seasoning heat some oil in a pan ,add cumin seeds ,once it starts to crackle add curry leaves and pour it over the curry.
Today’s recipe is an instant kerala rasam which can be prepared very quickly and a great combination for any type of vegetable stir fry or thoran .I have not used rasam powder to prepare this instant south indian curry.Ingredients required to prepare this lip-smacking curry is as follow:
TAMARIND -A SMALL PIECE SOAKED IN WATER.
TURMERIC POWDER-1/4 tsp
CHILLI POWDER-1 tsp
PEPPER POWDER-1 tsp
COCONUT OIL-1&1/2 TBSP
MUSTARD SEEDS-1 TSP
Heat a pan ,when it becomes hot pour some oil ,when the oil become hot add some mustard seeds ,splutter it .
Add some cumin seeds, when it’s colour slightly changes ,add finely chopped garlic and green chillies.
when it’s raw flavour and smell goes off add chopped tomatoes, when tomatoes become mushy , add some masala.
Add turmeric powder, chilli powder, pepper powder and salt.
Add tamarind water and adjust the consistency of the curry by adding enough water.
Allow this to boil for 2-3 minutes .
Finally sprinkle some asafoetida /hing which will really enhance the flavour of this curry.
Mix well.Finally garnish with some coriander leaves and switch off the flame.
Serve hot with some white rice, boiled rice etc.
Tamarind juice should be added carefully, tomato it self has some sour flavour.
Spice level can be adjusted according to your taste preference.
Kerala style fish curry can be prepared in several ways.Fish curry with roasted coconut is one of the tastiest recipes i have ever tried.Mostly i prepare fish curry by adding some freshly ground coconut paste along with some masala.This time i thought of preparing it with some slight variation from my usual style,and ended up having a delicious and finger licking fish curry .
For making this curry ,here i have used Pomfret fish or Avoli what we say in Malayalam.This curry has a balancing flavour of spiciness and tanginess,and makes a good combination to have with rice.
grated cococnut-1 cup
dry red chillies -5(kashmiri&normal)
turmeric powder-1/2 tsp
chilli powder-1&1/2 tsp
coriander powder-1 tsp
finely chopped onion-1/2 piece
Wash the fish pieces thoroughly and keep aside.
Take a pan add 2 tbsp of oil,when the oil get heated up add freshly grated coconut,shallots,cumin seeds,curry leaves,dry red chillies ,tamarind etc.
Saute it until coconut become golden in colour.
Add masalas,turmeric powder,chilli powder,coriander powder etc.Keep the flame very low at this time to prevent burning.Roast it for 1 minute.
Transfer the masala in to a plate and allow this to cool down.
In a blender jar add roasted coconut masala along with 1 cup of water,grind this until it becomes a smooth paste.
Take an earthen pot pour this ground coconut masala ,add enough water for the gravy.allow this to boil.
Once the gravy starts to boil drop the fish pieces one by one .
Cover this up by a lid and cook for 6-8 minutes in medium flame.
Gently mix this with a spoon occasionally.
Do not over mix,fish pieces may break.
Sprinkle some salt if required.
Add some curry leaves.
When the fish pieces are cooked well,switch off the flame.
In a small kadai,heat 1 tbsp of oil,add finely chopped onions.
Fry this until golden brown and pour it over the curry.
Lip smacking varutharacha kerala fish curry will be ready to serve!!!!!!!!!
Instead of pomfret we can use any other fish and prepare this curry.
Here i have used coconut oil to give authentic kerala fish curry flavor.
Semiya paysam is one of the easiest and simplest payasam or kheer varieties prepared during most of the festivals(onam /vishu) in kerala.Here i have included sabudana or sago rice along with the vermicelli ,which will make this payasam even more delicious and flavourful.
Sago rice/Javvarisi -1/4 cup
Condensed Milk-1/2 cup
cardamom powder -1 &1/2tsp(4 pods of cardamom powdered with 1 tsp of sugar)
water – 1 glass
-Roast cashew nuts ,kismis and Vermicelli with ghee.
_cook sago rice separately with 2 cups of water.
-Boil milk and water, in heavy bottom pan.
-Add roasted vermicelli.cook for 3-4 minutes.
-Add ccoked sago rice, mix well .
-Add condensed milk and cardamom powder .
-Check taste and add sugar.
-Add roasted cashewnuts and kismis.
-Later if u feel the payasam has thickened, thin it out by adding some boiling water or milk.