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Ingredients
Chocolate - 2 ounce
Cocoa Powder(unsweetened) - 1/3 cup
Milk - 1 cup
Egg - 2 pieces
Sugar - 1 cup
Cream (whipping) - 1 cup
Vanilla extract - 1 tsp
Preparation Method
1)Melt the unsweetened chocolate on top of a double boiler over hot boiling water.
2)Gradually whisk the cocoa in the heat and stir constantly until smooth.
:-The chocolate may "seize" or clump together. Don`t worry, the milk will dissolve it.
3)Whisk in the milk, a little at a time, and heat until completely blended.
4)Remove from the heat and let cool.
5)Whisk the eggs in a mixing bowl until light and fluffy for 1 to 2 minutes.
6)Whisk in the sugar, a little at a time, then continue whisking until completely blended
7)Pour the cream and vanilla and whisk to blend.
8)Pour the chocolate mixture into the cream mixture and blend.
9)Cover and refrigerate until cold for 1 to 2 hours
10)Transfer the mixture to an ice cream maker and freeze by following the manufacturer`s instructions.
Ingredients
Milk - 2 cups
Cream (Heavy cream) - 2 cups
Egg (beaten) - 2 pieces
Sugar - 1 cup
Salt - 1/4 tsp
Banana (purée) - 1 cup
Vanilla extract - 1/2 tsp
Nutmeg - 1/8 tsp
Preparation Method
1)combine the milk, cream, eggs, sugar and salt in a saucepan.
2)Cook and stir over low heat until mixture thickens slightly and coats the back of a spoon.
3)Refrigerate the mixture until cool.
:- Banana Ice Cream is ready.
4)Combine the cooled custard with the bananas, vanilla and nutmeg.
5)Pour into freezer container.
6)Freeze according to manufacturer’s instructions.
Ingredients
King Fish - 1/2 kg
(fish fillet)
Tomato (medium size) - 4 nos
(finely chopped)
Ginger paste - 2 tbsp
Green chilly paste - 1 tbsp
Coriander leaves - 1 cup
Mint leaves (Pudhina) - 1/2 cup
Curry leaves- 1 sprig
Coconut milk – 1 medium can
Onion (medium size) - 6 nos
(finely chopped)
Garlic paste - 2 tbsp
Garam masala powder - 1 tbsp
Ginger paste - 2 tbs
Olive oil - 1/2 cup
Lime juice - 4 tsp
For marinade:-
Turmeric powder - 1 tsp
Red chilly powder - 2 tsp
Ginger-garlic paste - 2 tsp
Fennel seeds (Perinjeerakam) powder - 1/2 tsp
For rice:-
Basmati rice - 2 1/2 cups
Turmeric powder - a pinch
Cardamom (Elakka) - 2 nos
Cloves (Grambu) - 3 nos
Star anise - 3nos
Cinnamon (Karugapatta) - 2 nos
Ghee - 1 spoon
Preparation Method
Fish Masala:-
1)Marinate fish fillets with turmeric powder, red chilly powder, ginger-garlic paste and fennel seeds powder.
2)Keep the marinated Fish for 1 hour in a refrigerator.
3)Fry the marinated fish fillets in olive oil.
4)Remove them to a plate and heat up the same pan.
5)Add onion and fry, till it turns golden brown.
6)Add ginger-garlic-chilly paste and fry for 2 minutes.
7)Add tomato, garam masala, salt, coriander, mint and curry leaves, cook for a few minutes.
8)Add coconut milk.
9)Put the fried fish fillets in this masala.
Preparing rice:-
1)Boil water in a vessel.
2)Add enough salt, turmeric powder, cardamom, cloves, cinnamon and ghee.
3)Cook rice until it is done and drain
:- Make sure the rice doesn`t get sticky
4)Heat a little ghee in a pan.
5)Put a little of cooked rice and spread 1 tsp of lime juice over it.
6)Put one layer of the fish masala above that and repeat the process till the rice and masala are over.
7)Take care not to break the fish fillets.
8)Close the lid tightly and heat on a low flame for about 10 minutes.
:- Mix Kerala Fish Biriyani before serving.
Ingredients
Mangoes-5,6(medium size)
Sesame oil- 1 cup
Mustard powder-100 grams or ¾ cup
Chili powder- 100 grams or 3/4 cup
Turmeric powder and fenugreek seeds - ½ tsp each
Salt - less than 1 and ½ cups
One good quality plastic container.
Preparation method
1)Wash and cut mangoes into small bits with the kernel inside. Wipe and dry under the fan for some time until all the moisture is completely evaporated.
2)Mix spices with half the amount of oil. Add mango bits and mix well.
3)Store in a jar or container.Add remaining oil and mix well.
4)Oil should be enough to immerse pickle completely.Close the lid properly Mix well on the third day onwards.Start using after a week.
5)You may add chana whole(brown) to the pickle, but after some time if pickle becomes dry you may have to add more oil. If you like the taste, you may add some garlic pods(peeled) to the pickle
Ingredients
Chakka Varatti(Jackfruit jam) - about a cup and a half
Raw rice - 1 cup
(soaked for an hour)
Grated coconut – 1 cup
Banana leaves – 1 - 2 nos
Preparation Method
1)Grind the raw rice without adding water till it resembles super fine rava.
2)Add the coconut and grind again.
3)Add the chakka varatti little by little and grind to a smooth paste.
4)Chop the banana leaves into rectangular pieces and spread the paste over it and seal the edges firmly.
5)Steam in a steamer or idli cooker for about 20 minutes.
:- Serve hot.
Ingredients
Beef - 250 gm
(thinly sliced)
Garlic pods - 5 nos
Green chillies - 4 nos
Soya sauce - 2 tbsp
White pepper powder - 1 tsp
Black pepper powder - 1 tsp
Sugar - 1 tsp
Chicken stock cube - 1 no
Spring onions(chopped) - 2 tbsp
Cornflour
Egg - 1 no
Preparation Method
1)Mix together 1 tbsp of soya sauce, 1/2 tsp each of black and white pepper powder, 1 egg and enough cornflour to make a good coating.
2)Marinate the beef with the above mixture for about 10 mins.
3)Deep fry beef in hot oil, until golden brown.
4)Remove and drain the oil.
:- Be careful not to burn the beef.
5)Make a paste of garlic and chillies by chopping them and grinding in a mixer grinder.
6)Heat 1 tbsp of oil in a pan.
7)Fry the chilly-garlic paste for around 30 secs on medium heat.
:- Do not burn.
8)Dissolve the chicken stock cube in one cup of boiling water and add it to the pan.
9)Add the remaining 1/2 tbsp of white pepper, 1/2 tbsp of black pepper, 1 tbsp of soya sauce and 1 tsp of sugar.
10)Bring it to a boil.
11)Add the fried beef pieces.
12)Allow it to cook for a few more mins, until the gravy thickens.
13)Add the chopped spring onions and stir for 10 secs and remove from heat.
:- Do not add any salt as the Soya sauce and stock provides enough.
Ingredients
Kappa (Tapioca) - 4 lb
Pork or beef(with bone and fat) - 2 lb
Onion - 3 nos
Green chillies
Curry leaves
Ginger - garlic paste
Salt
Meat masala
Turmeric powder
Coriander powder
Chilly powder
Vinegar
Preparation Method
1)Cut the tapioca into small pieces or you can buy cut frozen tapioca.
2)Cook tapioca with enough,1 tea spoon salt and 2 pinches of turmeric powder in a cooker.
3)Stop the flame after 2 whistles. and strain the water off.
4)Put meat( beef or pork) in a cooker and pour enough water
5)Add 1 tsp ginger garlic paste, 2 tables spoon of meat masala,1 tsp of salt, 1/4 tsp turmeric
1/2 tsp coriander powder, 1/2 tsp chilly powder and 1 table spoon vinegar.
6)Cook the meat till the 3rd whistle.
7)Take a big frying pan and saute remaining onions.
8)Add green chillies, 2 table spoon meat masala,1/2 tsp salt, and 1/2 tsp chilli powder.
9)Add cooked meat after drain off water and cook for 15 minutes.
10)Add cooked tapioca after draining of water and Mix well.
11)Add curry leaves, few chopped onions green chillies. mix well heat for 3 minutes.
:- Serve the Kappa (Tapioca) Biriyani hot!!!
Ingredients
Oil
Beef - 1 kg
Onion - 100 gm
Ginger-garlic paste - 4 tsp
Chilly powder - 1 tbsp
Coriander powder - 1 tbsp
Pepper - 1/4 tsp
Turmeric powder
Salt - As reqd
Garam masala - 1 tsp
Coconut slivers
Preparation Method
1)In a pressure cooker, heat coconut oil.
2)Deep fry the finely chopped coconut and remove. Keep it aside.
3)Add ginger-garlic paste, onion, beef, chilly powder, coriander powder, turmeric powder, pepper, garam masala and salt.
4)Add little water into it and cook upto 8 whistles.
5)Heat coconut oil in another large vessel.
6)Splutter mustard seeds and saute curry leaves.
7)Add fried coconut and cooked beef.
8)Dry roast as reqd.
Ingredients
Pork - 1 kg or about 2 lbs
(without outer skin layer)
Red chilly powder - 2 tbsp flat
Whole black pepper - 1 tbsp full
Coriander powder - 3 tbsp flat
Turmeric powder - 1 tsp flat
Cloves(Grambu) - 5 nos
Cinnamon(Karugapatta) - 2 pcs of 1" length
Cardamom(Elakka) - 1 no
Cumin seeds(Jeerakam) - ½ tsp
Ginger - 2 pcs of 1 inch cube
(finely chopped)
Garlic pods(medium) - 6 nos
(finely chopped)
Onion(big) - 2 nos
(cut into small pieces)
Tomato(medium) - 2 nos
(cut into small pieces)
Curry leaves - 2 stems
Vinegar - 2 tsp full
Soya sauce - 2 tsp full
Chicken Bullion - 1/2 cube
Salt - As reqd
Oil - 4 - 5 tbsp
Preparation Method
1)Cut pork into medium size pieces, remove outer layer of the skin, wash and keep aside.
2)Grind together red chilly powder, black pepper, coriander powder, turmeric powder, cloves, cinnamon, cardamom and cumin seeds and keep aside.
3)Cook the pork along with some salt and a pinch of turmeric powder in a pressure cooker upto 1 whistle. :- Do not add water.
4)Heat about 4 tbsp of oil in a pan.
5)Add ginger, garlic and onions and sauté on high flame, till golden brown.
6)Add the ground ingredients and sauté on a low flame for about 3 – 4 mins.
;- Take care not to burn the masala.
7)Add tomatoes and a pinch of salt and sauté, till the tomatoes get mashed up and oil starts separating from the masala.
8)When masala is done, add the cooked pork, vinegar, soya sauce, chicken bullion, salt and 1 cup of water and stir, till the pork is completely soaked in the masala.
9)Cover and cook on a medium flame for approx 10 min. stirring occasionally.
10)Add curry leaves and stir well.
11)Cook for another 5 - 10 mins.
12)When done, remove from the flame.
13)Garnish with coriander leaves, if desired.
:- Serve hot with white rice or roti.
Ingredients:
Rice flour 2 cups
Grated fresh coconut 1 cup
Jaggery 1 cup
Cardamom 1/4 tsp
Water as required
Salt a pinch
Preparation Method
1)Add salt in the water warm water.
2)Mix the rice and warm salty water. Make the dough.
3)Take the banana leaf. Spread half tsp of oil all over the leaf with the fingers. Place lemon size dough in the center of the leaf. Then press with the fingers and it should be thin like chapathi.
4)Then add the grated coconut, brown sugar or sugar, cardamom powder etc to the center of it. Fold the leaf and slowly stick the edges of the dough together with the leaf. Then wrap this with banana leaves.
5)Steam this in idli vessel or any rice cooker steamer.
6) Serve.
Ingredients:
Rice 1 cup
Jaggery 3/4 cup grated
Coconut grated 1/4 cup
Cardamon seeds powder 1/2 tsp
Coconut milk 1/2 cup
Ghee for frying.
Preparation Method
1)Soak rice for 2 whole hours. Then wet-grind it into thick batter using coconut milk.
2)To this batter, add grated jaggery, coconut and cardamon seeds powder. After adding jaggery the batter may become thin.
3)Heat ghee in deep kadai/wok. Run spoonful of batter like a bonda' in the hot ghee. Fryt hem till golden-reddish brown.
Ingredients
Ripe plantains (Nendrapazham) 2 nos
Sugar As reqd
Atta 1/2 cup.
Maid 1/2 cup
Baking powder A pinch.
Preparation Method
1)Cut bananas into small pieces.
2)Mix together atta, maida, baking powder, and sugar in water to make a thick batter.
3)Dip the bananas into this paste and fry them in oil.
Ingredients
Prawns(Chemmeen) - 250 gm
Onion - 1 no
Ginger - 1 piece
Green chillies - 2 nos
Garlic pods - 5 nos
Chilly powder - 1 tbsp
Coriander powder - 2 tbsp
Turmeric powder - ½ tsp
Fenugreek(Uluva) powder - A pinch
Pepper powder - ¼ tsp
Kukum Star(Kodampuli) - 4 nos
Oil - ½ cup
Mustard seeds - ½ tsp
Curry leaves - 1 sprig
Salt - As reqd
Preparation Method
1)Clean the prawns very well.
2)Cut onion, ginger, garlic into very small pieces.
3)Heat oil in a pan.
4)Add mustard seeds and when it splutters, add onion, ginger, garlic and curry leaves.
5)Fry well till onion turns light brown.
6)Add all the other powders and mix well.
7)Add kukum star, salt and 3 cups of water. Close it with a lid and allow it to boil.
8)When it boils, add green chillies and prawns.
9)Cook Chemmeen(Prawns) curry for 15 minutes till it forms a gravy.To make the gravy thick, u can cook for a few minutes without closing the pan.
Ingredients:
Vada Parippu(Tur Dhal ) 1 cup
Dry Red Chilly 2 nos
Oil 2 cup
Green chilly minced 3 nos
Ginger minced 1 piece
Onion small sliced 10 nos
Curry leaves chopped
Salt required
Water 1/4cup
Preparation Method
1)Soak the parippu in cold water for 2-4 hours. Drain the water. Grind parippu l to a paste adding water so that the paste is stiff. The dry red chillies should be ground together with soaked parippu(dal).
2)Mix sliced onion, minced green chillies, minced ginger, chopped curry leaves and required salt.
3)Heat oil in a kadai(wok).
4)Pour a spoon full of batter to oil.Deep fry it till it become brown colour.
5 )Serve hot.
Ingredients:
Egg 4
Onion 4 medium sized
Garam masala One teaspoon
Green chilli 3
Ginger One piece
Chilli powder One tablespoon
Coriander powder One tablespoon
Turmeric powder ½ teaspoon
Coconut ½
Tomato 2
Garlic 3 pods
Cloves (Grampoo) 2
Cardamom 1
Pepper corns 6
Oil ½
cupMustard ½ teaspoon
Curry leaves One sprig
Salt to taste
Preparation Method
1)Boil the egg in water with some salt. Grind the coconut and extract the first milk (concentrate) and the second milk (diluted). Warm coriander powder, chilli powder, turmeric, grampoo, cardomom, garam masala, pepper and then grind it into a paste. Cut Onion, ginger, green chilli tomato into small pieces..
2)Heat oil in a pan, splutter mustard and then add onion, ginger, green chilli . Fry till onion turns light brown. Now add tomato and fry again. Add the ground paste and add the second milk. Keep it covered and cook till the gravy thickens. Now add the boiled eggs and cook for 2 minutes. Remove from fire and then add the first milk of coconut and mix well.
Ingredients:
Rice ½ cup
Water 1 cup
Ghee ¼ cup
Grated Coconut ½ cup
Jaggery 1 cup
Cardamom Powder a pinch
Preparation Method
1)Cook rice with water and aside.
2)Melt jaggery in ½ cup of water and bring to boil.
3)Add cooked rice and add ghee little by little stirring continuously.
4)Add Coconut and mix well.
5)Cook on low medium flame till thickened and add cardamom powder and serve hot.
Ingredients:
rice ada 200grams
milk 2 ltrs
sugar 500 grams
water 1 ltr
Few cashews, raisins
cardamom powder 1/2 tsp
Few strands of saffron soaked in some milk
Preparation method
1 )Heat the water till it boils and add the rice ada to it.
2 )Allow it to cook and then add the boiled milk. Keep cooking on low flame till the quantity reduces to 1/4th.
3 )Add sugar, cardamom powder, saffron and roasted nuts to it and cook for another 5 minutes.
4 )Serve hot or cold as preferred.
Ingredients
Banana-tree-stem(Vazhapindi) - 1 center piece
Grated cocunut - 1/4 of a cocunut
Garlic pods - 6 nos
Chilly powder - 1/4 tsp
Curry leaves - 1 stem
Salt - As reqd
Turmeric powder - 1/4 tsp
Mustard seeds - 1/2 tsp
Coconut oil - 1/2 tsp
Preparation Method
1)Peel off the outer layer of fiber from the banana-tree-stem and chop it into fine pieces.
2)Wash and keep aside.
3)Heat oil in a kadai or a pan
4)Add mustard seeds and when they start to splutter, add curry leaves and stir.
5)Add the chopped stem pieces, turmeric, salt and chilly powder.
6)Cover it with a lid and allow it to cook.
7)Grind together the grated coconut and garlic in a chopper or mixie (dry without water).
8)When the stem pieces are almost cooked, add the coconut-garlic mixture to it and cook again with lid closed, till completely cooked.
9)When done, put off the flame and sprinkle coconut oil over the dish and mix.
10)Keep aside for a while with lid closed, before serving.
Ingredients
For marinade of Chicken Biryani:
Chicken - ½ kg
Yoghurt/Curd - ½ cup
Coriander leaves - 25 gm
Mint leaves(Pudhina) - 25 gm
Curry leaves - 10 gm
Cumin seeds(Jeerakam) - ½ tsp
Coriander seeds - 1 tsp
Aniseed(Perinjeerakam) powder - ½ tsp
Green chillies(chopped) - 25 gm
Garlic - 20 gm
Ginger(chopped) - 2 tsp
Turmeric powder - ½ tsp
Lime juice - 1 tsp
Poppy seeds(Khashakhasha) paste - 1 tsp=
For rice:
Clarified butter - 1 tbsp
Cinnamon(Karugapatta) - 5 - 6 pieces
Bay leaf(Vazhana/karuga ela) - 1 no
Cardamom(Elakka) seeds - 4 - 5 nos
Curry leaves - 4 - 5 nos
Cloves(Grambu) - 4 - 5 nos
Onion(chopped) - 1 no
Broken rice - 250 gm
Water - ½ litre
For Biryani masala:
Clarified butter - 2 tbsp
Cinnamon(Karugapatta) - 5 - 6 pieces
Bay leaf(Vazhana/Karuga ela) - 1 no
Cloves(Grambu) - 4 - 5 nos
Cardamom(Elakka) seeds - 4 - 5 nos
Nutmeg(Jathikka) - 1 no
Onions - 100 gm
Tomato(medium) - 1 no
(cut into 4 pieces)
For garnishing:
Boiled egg - 1 no
Cashews & Raisins(Onakka munthiri) - roasted in ghee
Preparation Method
1)Mix together yoghurt, coriander leaves, mint leaves, curry leaves, cumin seeds, coriander seeds, aniseed powder, green chillies, garlic, ginger, turmeric powder, lime juice and poppy seed paste and marinate the chicken in it. Keep aside for ½ an hour.
2)Heat clarified butter or ghee in a pan.
3)Add cinnamon, bay leaf, cardamom seeds, curry leaves and cloves.
4)Add onions and saute, till they turn translucent.
5)Add washed and cleaned rice.
6)Cook, till rice turns translucent.
7)Add water and allow it to boil.
8)When the water comes to a boil, lower the flame and cover the pan.
9)Cook on low flame for at least 15 minutes, after which the rice would be done.
10)Heat clarified butter or ghee in a pan.
11)Add cinnamon, bay leaf, cardamom seeds, nutmeg and cloves.
12)Add onions and sauté, till brown.
13)Add tomatoes and saute`.
14)Add marinated chicken.
15)Cover the pan and cook for at least 5 minutes on a medium flame.
16)Remove the cover and cook on low flame for another 10 minutes to allow gravy to thicken.
17)Layer the serving bowl with alternating layers of rice and the chicken masala.
18)Garnish the top with a boiled egg cut in four pieces, roasted cashews and raisins.
:- Serve chicken biryani with raita and papad.
Ingredients
Ready made Palada - 1 cup
Milk - 1 1/2 lt
Sugar - 3 cups
Pressure cooker of 5 Litre capacity
Preparation Method
1)Clean the pressure cooker properly.
2)Wash the rice ada first in cold water and then in hot water.
3)Pour the milk (1.5 ltr) into the cooker.
4)Add the washed ada into it.
5)Add sugar into it.
:- Sugar amount can be varied depnds on your taste. More sugar you put, more tastier it will be. Ideally 3 cups of sugar should be okay for 1.5 ltr of milk.
6)Keep the pressure cooker on gas stove with the whistle placed properly.
7)Once you get the first whistle, put the flame to minimum and keep the cooker for approx 20 mins.
:- Milk might come out when it whistles, pls clean it using a cloth.
8)Switch off the gas and wait till its safe to open the cooker.
Ingredients
Vermicelli - 100 gms
(fried lightly)
Milk - 2 ltr
Cardamom - 4-5 nos
Cashew nut - 10 nos (fried)
Raisin (dried grapes)- 2 tbsp(fried)
Sugar - as reqd
Preparation Method
1)Boil 2 liter milk in a sause pan.
2)Add fried vermicelli into it and stir well continuously.
3)Add cardamom,cashew nut and raisins and stir well.
4)After vermicelli is well cooked turn off the flame and add sugar as required.
:-Can be served hot or cold.
Ingredients
Chicken - 1 kg
Small onions(Kunjulli) - 1/2 kg
Ginger - 50 gm
Garlic - 100 gm
Small coconut pieces(Thenga kothu) - 1/2 cup
Curry leaves - 2 tbsp
Chilli powder - 1 tbsp
Coriander powder - 2 tbsp
Turmeric powder - 1/2 tsp
Garam masala - 2 tsp
Coconut oil - 4 tbsp
Salt - As reqd
Preparation Method
1)Cut chicken into small pieces, wash it well and drain it.
2)Roast chilli powder, coriander powder and turmeric powder together in a pan without oil on low flame to remove the raw smell and taste of these powders.
3)Marinate the chicken pieces with roasted masala, 1 tsp garam masala and required quantity of salt.
4)Slice small onion, ginger and garlic.
5)Heat oil in a pan.
6)Saute sliced small onion, ginger and garlic along with coconut pieces and curry leaves.
7)When the onion becomes soft (pink colour), add the marinated chicken and little water. Mix it well.
8)Sprinkle the remaining 1 tsp garam masala over it and cover it with a lid and cook it on a medium flame until the chicken is done.
Ingredients
Sardines /Chaala/Mathi (medium size) - 6-8 nos
Green peppercorn (paccha kurumulagu) - 2 nos
(strings of fresh)
Garlic - 1 clove
Ginger - 1/2 inch
Curry leaves - a few
Turmeric powder - 1/2 tsp
Salt - as reqd
Coconut oil - to fry
Preparation Method
1)Grind peppercorn with ginger, garlic, turmeric and salt to a fine paste to marinade.
2)Slit the fish on the either sides and marinade the fish.
3)Keep the fish for 2 hrs.
4)Heat the coconut oil in a pan.
5)Place the fish gently and shallow fry .
6)Flip each side when done
:- Yummy Kuttanadan Pacha Kurumulagu Meen Varuthathu
(Pepper fish fry) is ready
Ingredients
King Fish - 1 kg
Chilly powder - 2 tbsp
Turmeric powder - 1/2 tsp
Fenugreek(Uluva/Methi) - 1/2 tsp
Mustard seeds - 1 tsp
Red onions(Kunjulli) - 4 cut pieces
Garlic pods - 3 nos
Ginger - 4 pieces
Kukum star(Kudam Puli) - 5 pieces
Coconut oil - 1/4 cup
Curry leaves - 10 stems
Salt - As reqd
Split green chilies - 6 nos
Paprika - 1 tbsp
Water - 3 cups
Preparation Method
For the gravy:
1)Heat about a quarter of a cup of coconut oil or vegetable oil in a frying a pan.
2)Add mustard seeds and when they splutter, add the chopped onions, few curry leaves and split green chilies and stir fry.
3)Add a mixture of turmeric, chilly powder and paprika powder in half a cup of water and allow it to cook.
4)When the oil begins to clear, add the remaining spices previously ground, half a cup of `puli water` and sufficient additional water to make enough gravy to cover all the fish pieces when cooking subsequently.
5)Add salt and cook until the gravy is thick. Keep this aside.
For cooking the fish in the gravy:
1)Take a fairly large frying pan.
2)Prepare a bed of curry leaves.
3)Arrange the pieces of fish on this bed.
4)Pour the previously prepared gravy over this. The pieces of fish should be completely covered.
5)Add the remaining curry leaves and
`PULI `pieces , cover with a lid and cook slowly. Do not stir.
Ingredients
Fish with bones - 8 large pieces
(Pearl fish or Pomfret)
Plantain leaves - A few
For making the paste:-
Shallots(Kunjulli) - 6 nos
Garlic pods - 6 nos
Ginger - 1" piece
Mustard seeds - 1 pinch
Turmeric powder - ½ tsp
Pepper powder - 1 tsp
Chilly powder - 1 tsp
Paprika powder - 1 tsp
Oil - 2 tbsp
Vinegar - 1 tbsp
Salt - As reqd
Preparation Method
1)Wash, cut and clean the fish using lemon juice and salt. Pat dry.
2)Grind together the ingredients for making the paste without adding water.
3)Marinate the fish with the paste for an hr.
4)Wrap the fish pieces in cut banana leaves.
5)Insert a toothpick at both ends to hold the leaves in place.
6)Baste the leaves with some oil and bake in an oven or steam in a cooker.
:- Serve with rice.
:- For a richer flavour, add some fresh coconut milk to the marinade.
Ingredients
Ripe Jack fruit - 2 kg
Jaggery - 1 kg
Water - 2 cups
Ghee - 1/2 - 1 cup
Dried ginger powder(Chukku) - 1 tbsp
Cardamom(Elakka) powder - 1/2 tbsp
Preparation Method
1)Cut jackfruit into small pieces.
2)Cook in a pressure cooker with one cup of water. Allow it to cook for 6-8 whistles.
3)Either ground this cooked jackfruit in a mixer grinder or transfer this to a wide necked vessel like `urali` and allow all the water to disappear stirring occasionally.
4)Meanwhile, cook the jaggery with one cup of water and make a thick syrup.
5)Pour this to the cooked jackfruit and stir continuously till it becomes thick.
6)Add ghee little by little.
7)Also add the dried ginger powder and cardamom powder.
:- When you think this is sticking to the bottom of the pan, add more ghee.
8)Now when this starts to form a ball, stir for 1 more minute and remove from fire.
9)Cool and store in an air tight container.
