Indian Cookery

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...