Avial

Avial
Avial
  • PREP TIME 15 MINS
  • COOKING TIME 15 MINS
  • SERVES 3-4
  • 1 cup Elephant Yam
  • 2 Raw Banana
  • 1 Big Carrot
  • ½ cup snake gourd
  • Drumsticks
  • ½ cup white pumpkin
  • ½ cup cucumber
  • beans
  • full mango
  • Green Chillies
  • ¼ teaspoon Turmeric powder
  • 1 tablespoon coconut oil
  • salt (To taste)
  • sprig curry leaves
  • A little water
  • 2 cups Grated coconut
  • ½ teaspoon cumin seeds
  • small onions
  • Green chilly

In a large pot add all the above mentioned vegetables with 2 cups of water, ½ a teaspoon of turmeric powder and salt. Cover it and cook for some times, so that the vegetables become soft. "

By the time we can make the coconut paste. In a blender put 2 cups of grated coconut, a 1/2 teaspoon Jeera, 1 small onion, 3green chili, a pinch of salt and little water. Just a spin don’t make a smooth paste. Now add this paste in to the half cooked vegetables. Nicely mix it and add some curry leaves. Keep it for more 5 minutes. "

Finally, add 2 tablespoon coconut oil on top of it and some more curry leaves. Enjoy the real taste of Kerala Avial."

  • Cut all the vegetable in one size and shapes and also use all coloured vegetables its gives an authentic look and taste to the dish.
  • Don’t over grind the coconut mix.
  • To get a real taste of this dish use only coconut oil.
  • Wash vegetables before peeling or cutting to preserve the water soluble vitamins.

Chemmeen Moilee

Chemmeen Moilee
Chemmeen Moilee
  • PREP TIME 20 MINS
  • COOKING TIME 30 MINS
  • SERVES 4
  • 300 gms Prawns
  • 1 sprig curry leaves
  • 1/4 teaspoon chopped Garlic
  • 1/4 teaspoon Ginger thin strips
  • 1 large Onion sliced
  • 1 pinch Turmeric powder
  • 1/4 teaspoon Lime juice
  • 100 ml Coconut milk
  • 10 ml coconut oil
  • 2 gm mustard seeds
  • salt (to taste)

Marinate the cleaned prawns with turmeric powder, salt and fresh lemon juice and keep it aside for a while. Now for a Curry, Place a pot with 2 tablespoon of coconut oil add a teaspoon mustard seeds, some curry leaves. Let them crackle add sliced onions and keep the pot closed for a while till the onions soften. "

Now it’s time to add ¼ teaspoon of chopped garlic and 1 tablespoon of ginger strips, a little bit of chopped green chillies. Add a pinch of turmeric mix it well and a cup of thick coconut milk. Now add salt, some fresh coriander leaves, a teaspoon of lime juice and some water to make fabulous gravy. Keep the gas simmer for some times. "

Once the masala is ready, add the marinated Prawns in it. Keep the pot closed for 5-10 minutes. So that the prawns cook well and the amazing Chemmeen Moilee is ready to serve."

  • Clean the Prawns very well before marinating it.
  • To get rid of the smell of prawns, apply salt and lemon juice to the prawns before cooking. Leave for 15 – 20 minutes so that it gets marinated and taste well.
 

Thalassery Chicken

Thalassery Chicken
Thalassery Chicken
  • PREP TIME 20 MINS
  • COOKING TIME 30 MINS
  • SERVES 10
  • 1 kg chicken
  • 2 kg coconuts
  • 250 gms shallots ((Madras Onion))
  • 100 gms green chilli
  • 50 gms garlic
  • 50 gms ginger
  • 25 gms curry leaves
  • 15 gms red chillies
  • 5 gms mustard seeds
  • 150 gms fennel seeds
  • 50 gms coconut oil
  • salt (to taste)

For the Masala: In a pan add some oil, in that add shallots (no need to make a small pieces), ginger, 3-4 cloves of crushed garlic, a tablespoon of fennel seeds and 2 green chillies. Mix it well and add a cup of grated coconut, a pinch of salt. Fry all for sometimes without changing the colour of coconut. Put it in the blender and make a paste. "

Heat the coconut oil in a pot, put the mustard seeds, few curry leaves and a couple of red dry chilies, once it starts crackling add the chicken with salt. Stir it for some times, then add the masala that we made before, mix it well with chicken, add some water and sliced green chilies. "

Cover the pot and keep it cook for 10 to 15minutes. Now it’ time to plate the yummy Thalassery Chicken curry! "

  • To check if the chicken has been cooked thoroughly, take a piece from the pot and set it on a plate or chopping board. Use a fork and a knife to cut a slit. If the inside is white, it is cooked. If it's not, put the piece back in the pan and cook the mixture for a little longer.
 

Vegetable Caldin

Vegetable Caldin
Vegetable Caldin
  • PREP TIME 10 MINS
  • COOKING TIME 15 MINS
  • SERVES 4
  • 400 ml fresh coconut milk
  • 1 tbsp coconut oil
  • 8 to 10 curry leaves
  • 2 medium sized onion (chopped finely)
  • 2 green chilies (chopped finely)
  • 1 tbsp Ginger-garlic paste
  • 1 cup auliflower florets
  • 1 cup green peas
  • 2 Drumsticks (cut into batons)
  • 2 carrots (cut into batons)
  • 1 cup French beans (split into 2)
  • 1 medium potato peeled (and baton)
  • Few Chopped coriander leaves
  • 1 tsp cumin powder
  • 1 tsp turmuric powder
  • 1 tsp dhania powder
  • salt ( to taste)

Take a frying pan and put 1-2 teaspoon of vegetable oil and let it become hot. Once it gets slightly hot, add some curry leaves and some chopped green chilies, chopped onions, 1-2 tsp of ginger garlic paste into it. Stir it proper until it gets slightly brownish color. "

Once it’s slightly colored add the spices like turmeric powder and chopped and cleaned vegetables drumsticks, carrots, potatoes, cauliflower and green peas. Mix it well and pour coconut milk. Add salt to taste. Also add just a dash of water. Mix it well and add coriander powder and jeera powder into it and stir it well and let it cook for 5-7 minutes on moderate simmer. Once it’s cooked, add some chopped coriander leaves and ready to be served. Enjoy! "

  • Do not cook over cook vegetable as it may cause loosing nutritional values of the vegetables.
 
  • Since cutting of vegetables is time consuming, you could cut it on a day when you are relatively free and refrigerate it in tight containers.  It’s even advisable to do the chopping of vegetables on a weekend and preserve it for the week ahead.
 
  • Vegetables that have been stored in the refrigerator tend to look dull and lifeless. If you want to make a salad, and need your veggies to look fresh, soak them in cold water with a few drops of lime for about 15 minutes and they will look bright and delicious.