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
