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.

Chicken Chettinad

Chicken Chettinad
Chicken Chettinad
  • PREP TIME 20 MINS
  • COOKING TIME 30 MINS
  • SERVES 5
  • 1 kg chicken
  • 4 onions
  • 3 green chilies
  • 2 springs curry leaves
  • 4 tbsp ginger (garlic paste)
  • 3 ripe tomatoes
  • Fresh coriander leaves
  • ½ cup oil
  • salt
  • 3 tbsp lemon juice
  • 1 tsp Turmeric powder
  • salt
  • 3 tbsp black peppercorns
  • 10 dry red chilies
  • 2 tbsp Khus Khus
  • 2 tbsp Saunf
  • 1 tbsp cumin seeds
  • 3 cardomom
  • 6 cloves
  • 2 one inch pieces cinnamon sticks
  • 1 sprig curry leaves
  • 4 tbsp Grated coconut
  • Store spices in a cool, dark place, not above your stove. Humidity, light and heat will cause herbs and spices to lose their flavor.
  • Dry roast spices masala can also use for vegetable dishes. Its gives the special flavor to any dish.
  • When you fry the onions add some salt in to that before adding the oil. It dries the onion and fry faster.
  • When we make the masala for chicken, fry it till oil separates, before adding the water. Its gives a nice flavor and original colour to the dish.
 

Bhetki Macher Paturi

Bhetki Macher Paturi
Bhetki Macher Paturi
  • PREP TIME 20 MINS
  • COOKING TIME 45 MINS
  • SERVES 5
  • 1 kg Bhekti Fish ((cut into 6 to 8 pieces) )
  • 1 tablespoon poppy ((posto/khus khus) )
  • 2 teaspoons Black mustard
  • 3 tablespoons White mustard
  • 1 cup Grated coconut
  • 4/6 Green chilly
  • 1 teaspoon Turmeric powder
  • 4 mustard oil Mustard oil
  • Salt To taste
  • Banana leaf
  • Banana leaf

To get the right mix of marinade soak white mustard seeds, black mustard seeds and poppy seeds separately in warm water for about 30-40 minutes. Once it’s soaked, grind it to make a delicious yummy paste."

Add 2-3 tablespoons of this paste to the grinder, a pinch of turmeric powder, 2-3 tbsp of grated coconut, 1-2 green chilies, 1 tbsp of mustard oil, and some salt to make a nice marinade. "

Take the banana leaves and add 1-2 tbsp of the paste to the banana leaves. Add a dash of mustard oil to the paste and place the bhakti fish fillet on top of the paste. Add 1-2 tbsp of paste on top of the fish fillet. Place 1 green chilly on top and add a little bit of salt. Wrap it with the banana leaf and tie it with a cotton string and make it a parcel."

Heat the frying pan and add some water into it. Also add 1-2 tsp of mustard oil and mix it. Keep it on a low flame and then place the fish fillet parcels in the pan. Keep it covered and let it cook for about 7-10 minutes on onside and turn it over for the other side to cook. "

Once the fish is cooked, open the parcel and plate it. You could add some mustard sprout, edible flowers, coriander leaves, pudina for garnishing. Serve it hot. Enjoy! "

  • Heat the banana leaves directly in a low flame so that it becomes flexible and easy to wrap.
  • Wipe the banana leaves with a dash of mustard oil before you start placing the paste so that it does not get stick to the parcel.
  • The fish fillet parcels could be either fried on a frying pan or cooked in a steamer as per your convenience.
 

Fish Xacuti

Fish Xacuti
Fish Xacuti
  • PREP TIME 15 MINS
  • COOKING TIME 20 MINS
  • SERVES 6
  • 1 kg fish
  • 8 -10 Peppercorns
  • 1 inch (cinnamon stick )
  • 6 cloves
  • 1/4 tsp nutmeg powder
  • 4 pods cardamom split and seeds removed
  • 1 tsp Poppy seeds
  • 4 onions
  • 2 tsp garlic paste
  • 1 tsp Ginger paste
  • 1 tsp Turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 3 tbps white vinegar
  • 3 tbps Grated coconut
  • 3 tbps vegetable oil
  • salt (to taste)
  • Chopped coriander leaves

Marinate the fish with salt and a touch of turmeric. You could also pre-marinate the fish in advance and keep it for 2-3 hours to increase the taste. "

Take a frying pan and put 1-2 teaspoon of vegetable oil. Once the oil is hot, you could add chopped onion and fry it a bit and add ginger garlic paste after that. Stir the mix for a while and let it half frying and add spices like cinnamon powder, jeera powder, red chilly powder, turnmeric powder, khus khus, cloves powder, cardamom powder, nutmeng powder stir the mix and fry it. After 2-3 minutes add grated coconut to the mix and fry it till the masala gets a dry form. After that add 1 tsp of vinegar and stir it again and add half a cup of water let it boil. Add salt to taste and let it cook for 5 minutes and keep it covered. "

Once the gravy is ready, slide the fish into it and add some chopped coriander leaves. Keep it covered and let it cook for about 7-10 minutes. Once its cooked serve it along with rice or goan pao. Enjoy!"

• For convenience, you could add garam masala instead of adding each spice and herbs at every interval. The garam masala could be made at home by shallow frying all the spices and grind it. You could preserve it in a bottle or a sealed pouch for later usage. • Don’t use sharp or metal spoon for stirring fish curries as it may break the cooked fish pieces. • Don’t overcook fish. 7-10 minutes would be appropriate depending on the fish that you use. Firm fish may require 4-5 minutes more. • Adding vinegar would help to get a better flavor to the whole dish.