Indian Cookery

Ingredients:- Fish - 1 kg Shallots - 10 nos Garlic thinly sliced 1 tsp Ginger thinly sliced 1tsp Green chilly - 3 Red chilly powder - 2.5 tsp Coriander powder - 1 tsp Turmeric Powder - 1/4 tsp Fenugreek Powder - 1/2 tsp Tamarind(Kudampuli) - 4 medium pieces Salt to taste oil Mustard Curry leaves 1. Clean and cut the fish into medium size pieces 2. In a small bowl mix all the powders with water to make a paste 3. Soak Kudampuli and keep it aside 4. Heat oil in a pan and add mustard seed 5. When the mustard seeds start to splutter add shallots,green chillies,ginger ,garlic and curry leaves.Saute it till they are soft 6. Add the prepared paste to the pan and fry on a low heat 7. Add the soaked Kudampuli and water .Bring it to boil 8.Add the Fish pieces and cook on a medium heat till the fish is cooked and gravy is thick 9.Before removing from the heat, add 1 tsp of oil to the curry Deli...

  Karimeen – 1/2 kg, cleaned Turmeric powder – 1/4 – 1/2 tsp Chili powder – 1/2 – 1 tsp Pepper powder – 1/2tsp Vinegar – 1 tsp Salt Onion – 1, big Ginger & garlic – 1 tbsp each, finely sliced Green chili – 4-5 Tomato – 1, big Cardamom – 2 Cloves – 2 Cinnamon – a small piece Pepper powder – 1 tsp Cashew paste – 1 1/2 tbsp Medium thick coconut milk – 1 cup Thick coconut milk – 1 cup Coconut oil Salt Curry leaves Marinate the cleaned fish pieces with number 2 ingredients and keep it aside for 10 minutes. Shallow fry the marinated fish pieces, it should be half cooked only. Make sure that fish pieces do not become brown colour. In the same pan, splutter cardamom, cinnamon & cloves. Add ginger, garlic, onion & green chili. Saute till the onion becomes soft. Add tomato and cook till it becomes soft. Add medium thick coconut milk and salt. When it boils add the fried fish p...

Wishing Happy May Dinam to all Sakhakals!!! Lal Salaam!!!! Kappa is one of Kerala’s favorite staple foods. It is widely enjoyed across the length and breadth of God’s Own Country!!! Back at home, my Amma prepares Kappa vevichathu and even though Kappa with fish curry is the best combination people prefer in Kerala, we enjoy it with beef curry. I have enjoyed having Kappa from Manipuzha as well, a restaurant with roots in Kottayam, Madhya Thiruvithaamkoor. This recipe is followed more or less in every house in Kottayam, and wherever you go around having Kappa in Kottayam, you will find that it tastes the same. Isn’t that amazing?....!!! Ingredients for Kappa Yuka Root: 3-4 Green Chilies: 5-6 (depending on your hot taste buds) Shallots: 3-4 Shredded coconut: 4-5 table spoons Turmeric powder and mustard seeds: a pinch Salt: to taste Curry leaves: a few of them Oil: as required Preparation: First remove the skin off the Kappa and wash them well in water. Cut the...

Ingredients Fish - 2 1/2 kg Pepper powder - 1 tsp Turmeric powder - 1 tsp Salt - 1 tsp Oil - 1 1/2 tsp Mustard seeds - 1 tbsp Sliced ginger - 1 tbsp Chopped onions - 1 cup Green Chillies- 10Nos Garlic pods - 2 tbsp Water - 3 cups Vinegar - 1/2 cup Sugar - 1 tsp Salt - As reqd For grinding: Chilly powder - 1/2 cup Garlic pods - 6 nos Sliced ginger - 1/2 cup Mustard seeds - 1 tsp Fenugreek(Uluva) - 1/2 tsp Vinegar - 1/2 cup Preparation Method 1)Cut the fish into small pieces. Wash and clean them. 2)Smear the pieces with a paste of pepper, turmeric and salt. Keep in the sun for a little while. 3)Fry them in oil and drain. 4)Grind together the chilly powder, garlic, ginger, mustard and fenugreek along with vinegar to a fine paste. 5)Heat the oil in which fish had been fried. 6)Fry mustard seeds, onion, ginger, Green Chillies and garlic one by one. 7)Add the ground paste and sau...

A light and simple yet tasty preparation of fish cooked in coconut milk.  

Malayali curries of Kerala typically contain shredded coconut paste or coconut milk, curry leaves, and various spices. Mustard seeds are used in almost every dish, along with onions, curry leaves, sliced red chillies fried in hot oil. Most of the non-vegetarian dishes are very delicious and are served with rice.  

This is a homemade way of making grape wine that's cheap and easy within 3 days Ingredients Dark Black Grapes – 1kg Sugar – 750gm Water – 2 1/2 Bottles Yeast – 1tsp Lemon Juice – 2tsp Preperation 1. Cook well grapes for few minutes along with water and sugar 2. Allow it to cool, then crush nicely and strain liquid through cheesecloth into a large bowl 3. Place the grapes extract in a ceramic jar and add lemon juice and yeast – mix well 4. stirring daily for the first 3 days using a wooden spoon for color: Take  3 Cup of sugar – place on fire & go on stirring till the sugar melts & becomes dark brown/black in colour - but do not allow it to burn – now add about 1 cup water. Of hot water to this syrup little @ a time & mix well, add this syrup to the wine & mix well Now Bottle after the wine has cleared and fermentation has ceased

Presenting before you another exotic dish straight from the Kerala kitchen….. Illustrating a solid example of the great Kerala culinary skills, this dish goes to show you that Kerala food is not all about chilies & spices, but could also offer something that leaves those taste buds of yours sweetened too….. Pineapple pachadi, forming an unusual combo of pineapple with coconut and curd as the base has been my top favorite since childhood days. And in fact has left me pondering always about its origin. Just imagine, whoever wud have thought of giving such a yummy appearance to a fruit like pineapple…. And so, giving all the due esteem and tribute to the creator of this recipe, let me move forward. Coz of the abundance of coconuts, almost all the Kerala dishes are made with coconut and curd as a base... And this dish in particular is no exception… Forming an inseparable part of Kerala sadhya, this dish is equally acceptable by adults and kids alike mainly coz of its impressive taste...

Ingredients :   Grape (black) - 1 kg Sugar - 1 kg Water - 6 cups Citric Acid - 1 tsp Grape Essence - 1 tsp Method of Preparation : Cook the grapes for 10 minutes. When cool, squeeze it well and sieve. Make a syrup with sugar, water and citric acid. Add the grape juice and essence to this syrup and stir well. Store the squash in a bottle. To serve, take 1/4glass of squash and mix it with water. Add more sugar if needed. 

 Kerala Fish Mappas Recipe made with coconut milk  Ingredients Fish(King fish or Butter fish) - 1/2 kg Onions(medium) - 2 nos (sliced) Green chillies(slit) - 6 nos Ginger - 2 inch piece (chopped) Garlic pods - 4 nos (chopped) Vinegar - 2 tsp Curry leaves - 10 - 12 nos Thin coocnut milk - 1 1/2 cups Thick coconut milk - 3/4 cup Kashmiri chilli powder - 1 tbsp Turmeric powder - 1/2 tsp Corriander powder - 1 tsp Cumin powder(Jeerakam) - 1/2 tsp Salt - As reqd Oil - 3 tbsp Preparation Method 1)Make a paste of chilly powder, turmeric powder, coriander powder, cumin powder in 4 tsp of water. 2)Heat oil in a pan. 3)Saute onions, chilli, garlic, ginger and curry leaves together. 4)When done, add the masala paste and stir. 5)Add 1 1/2 cups of thin coconut milk, salt and vinegar. 6)Cover and boil. 7)Add fis...