Recipes

6 Most Delicious Recipes From God’s Own Country!

I need more!

One of Kerala’s popular attractions is its cuisine. Here are some melt in mouth flavors from the land of seafood, coconut trees and backwaters.

 

VAZHAPOO CUTLET

Banana flower cutlets

 INGREDIENTS

BANANA FLOWER            500 GMS

POTATO                              500 GMS

GREEN CHILLI                    10 GMS

GINGER                                              10 GMS

CHILLI POWDER                               5 GMS

CORIANDER POWDER    10 GMS

TURMERIC POWDER       3 GMS

PEPPER POWDER             5 GMS

GARAM MASALA             2-3 sprigs

CURRY LEAVES                 3 GMS

FENNEL POWDER             10 GMS

COCONUT OIL                  20 ML

SMALL ONION (SLICED) 100 GMS

SALT TO TASTE

 

METHOD 

  • Boil banana flowers with salt and turmeric powder.
  • Add oil to a pan. Add chopped ginger, green chilli, curry leaves and small onions.Sauté till it turns light brown in colour.To this, add the chili powder, turmeric powder, fennel powder, coriander powder and pepper powder. Sauté this for a few minutes.
  • Add boiled banana flower to this mixture and sauté till the mixture turns dry. To this mixture, add mashed boiled potato, mould it to a heart shape, coat with maida and breads crumbs and deep fry.
  • Serve hot with tomato sauce.

 

ERACHI ULARTHIYATHU

Syrian beef fry

 INGREDIENTS 

BEEF CUBES        1 KG

ONION SLICES   1/2 KG

GINGER CHOPPED           25 GMS

CURRY LEAVES  2 sprigs

CHILLI POWDER                30 GMS

CORIANDER POWDER    40 GMS

TURMERIC POWDER       1 BUNCH

GARAM MASALA             3 GMS

PEPPER POWDER             3 GMS

SALT TO TASTE

 

METHOD 

  • Boil beef with turmeric powder, chilli powder, coriander powder and salt and cook till it becomes tender and dry.
  • Add oil in a pan and sauté onion, ginger and curry leaves. Sauté till it becomes brown in colour, add the beef cubes and sauté further.
  • When the beef cubes start to brown, add garam masala and pepper powder.
  • Garnish and serve hot.

 

 

THALASSERY CHEMEEN BIRIYANI

Aged short grain ‘khaima rice’ cooked with prawns 

INGREDIENTS 

PRAWNS              500 KGS

GHEE RICE           3 PORTIONS

ONION 250 GMS

GREEN CHILLI     3 NOS

GINGER                50 GMS

GARLIC 25 GMS

CURRY LEAVES  1 sprig

CORIANDER LEAVES      1 TBSP

MINT LEAVES     1 ½ TBSP

TOMATO             100 GMS

CORIANDER POWDER   20 GMS

CHILLI POWDER                20 GMS

GARAM MASALA             5 GMS

SALT TO TASTE

TAMARIND PULP             5 ML

METHOD 

  • Add ghee to a pan. Add onion, crushed green chilli, ginger, garlic and sauté well. Add salt, chilli powder, coriander powder, garam masala and tamarind pulp.
  • Fry prawns separately and add to the masala. Add coriander and mint leaves.
  • Add the ghee rice and mix well.
  • Garnish with mint leaves and fried onion.
  • Serve with tomato raita, dates pickle and pappad.

 

KAPPA VEVICHATHU

Tapioca cooked with ground coconut, cumin seeds, and pearl onions

INGREDIENTS   

KAPPA (tapioca)               3 KGS

SMALL ONION   250 GMS

CURRY LEAVES  3 sprigs

TURMERIC POWDER  20 GMS

MUSTARD           5 GMS

COCONUT           1

GREEN CHILLI     3

JEERA    1 PINCH

COCONUT OIL   50 ML

SALT TO TASTE

METHOD 

  • Boil tapioca with salt and turmeric powder. Mash and set aside.
  • Add coconut oil in a pan and crackle mustard seeds and sauté small onion, curry leaves and jeera.
  • Add mashed tapioca, coconut (shredded), and salt to taste.
  • Garnish with curry leaves and serve hot.

 

NJANDU CHIKKIYATHU

Crab meat scrambled with spices and curry leaves 

INGREDIENTS

CRAB MEAT                               500 GMS

ONION TOMATO MASALA   200 GMS

EGG                              5 NOS

CHILLI POWDER   20GMS

KOKUM                      10 GMS

GREEN CHIILI          3 NOS

SALT TO TASTE

CURRY LEAVES          2 sprigs

TURMERIC POWDER       1 PINCH

FENNEL POWDER             3 GMS

 

METHOD

  • Add oil in a pan. Tempter mustard, green chilli and curry leaves.
  • Add crab meat, onion tomato masala, chilli powder, turmeric powder, fennel powder and salt.Sauté till dry in consistency; then add the beaten eggs.
  • Garnish with fried onion and curry leaves.

 

 

ADA PRADHAMAN

Coconut milk sweet with spices

INGREDIENTS

RICE FLAKES         250 GMS

JAGERRY PULP 150 GMS

COCONUT MILK              250 ML

JEERA POWDER  2 GMS

COCONUT SLICE 20 GMS

GHEE                                   20 ML

CASHEW NUT                   10 GMS

CARDAMOM POWDER  2 GMS

 

METHOD 

  • Add jaggery pulp and rice flakes to a vessel. Boil for 15 minutes and add 100 ml of coconut milk. Boil further.
  • When it attains a thick consistency, add remaining 150ml of coconut milk, jeera powder and cardamom powder.
  • Temper shredded coconut and cashew nuts in ghee and add to the payasam.
  • Garnish with fried coconut shavings
  • Serve hot

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