Sukhiyan / Sugeen Traditional Kerala Snack

   

Sukhiyan / Sugeen Traditional Kerala Snack

      Sukhiyan is a deep fried traditional Kerala tea time snack made from Green gram / Mung dal, coconut  and jaggery filling. Let’s see how we can prepare it……..

For video of this recipe, please visit the following link -

Ingredients

For filling:

• Green gram (Whole) - 2 cups.
• Jagerry – 1 cup.
• Grated Coconut- ½ cup.
• Cinnomon powder -1/2 tsp.
• Ghee – 2 tsp.

All purpose flour (Maida) - 1 cups.

Rice flour – ½ cup.

Salt a pinch.

Oil to deep fry.

Sukhiyan / Sugeen Traditional Kerala Snack

Method of Preparation

1. Soak the green gram 4-5 hour. Pressure cooks it with a pinch of salt by adding around 2 cups of water. Evaporate the water and keep it aside.
2. Melt and strain the jaggery (to remove impurities)
3. In a bowl, take all purpose flour, rice flour and some salt, Add some water and make a thick batter ( like idali batter).
4. In a heavy bottomed pan, heat the Ghee. Add grated coconut and cardamom powder, give a quick stir. Then transfer cooked green gram to the pan, mix well and pour the jaggery water to it. Mix well and allow the water to evaporate.
5. Saute it well for a couple of minutes and then remove from the stove.
6. Make small lemon size balls with this mixture.
7. Heat oil in a pan. When it becomes hot, dip each of the green gram balls in the batter, coat it uniformly, then gently transfer into the hot oil and deep fry till it become yellowish with a crispy texture. Like this prepare all sukiyans…
8. Serve hot with tea…..Enjoy!!!! 

Mathi ozhichu curry / Mathi curry / Sardine curry.

     

Mathi ozhichu curry / Mathi curry / Sardine curry.

     This is one of the awesome fish curry that i eat. Fish tamarind, shallots and vinegar gives a nice flour to this curry. Go head and make this....

For video of this recipe, please visit the following link -

Ingredients 

• Sardine Fish - 500g(cleaned and cut into small pieces).
• Oil – 1 Tbspn.
• Curry leaves.
• Fenugreekseeds – ½ tsp.
• Shallots – 10-15 nos.
• Tomatoes – 1 finely chopped.
•  Salt.

For grinding:

• Grated coconut – 2 cup.
• Tamarind  - 1 lemon sized.
• Red chilly powder – 3 tbspn.
• Turmeric powder – ¼ tsp.
• Coriander powder – ½ - 1 tsp.
• Greenchillies - 3 nos
• Curryleaves.
• For tempering:
• Coconut oil – 2 tbspn.
• Shallots- 2 Tbspn. chopped.
• Curry leaves.
• Whole red chilly.
• Red chilly powder – ¼ - ½ tsp.

  

  Mathi  / Sardine 

Method of preparation:

1. Grind grated coconut, tamarind, red chilly powder, turmeric powder, coriander powder, green chillies and curry leaves in a blender by adding some water.
2. Take a meen chatti (flat earthen pot), heat up 1 tbsp of coconut oil. Use slow to medium flame throughout the cooking.
3. Add fenugreek seed, curry leaves and chopped shallots. Fry it in low flame for 3-5 minutes. Then add tomato, mix well.
4. Transfer grounded paste to it. Add some water if needed. Close the lid and allow it to boil.
5. Add fish in to the mixture when it boils. Cover the pan, Let it cook for another 5 minutes. Add enough amount of salt at this point. Let it cook for another 5 – 8 mints in low flame. Make sure fish pieces are not broken.
6. To make tempering: Heat 2 tbsp of coconut oil in a pan. Add chopped shallots, whole red chilly and curry leaves. Fry it in medium flame for 3-5 minutes, add ¼ - ½ tsp. of red chilly powder. Pour this tempering over the fish curry that we made.
7. Now our tasty sardine fish curry / mathi ozhichu curry is ready to serve. Serve this hot curry with rice, chapathi, paratha etc. Enjoy!!!

   

   Mathi ozhichu curry / Mathi curry / Sardine curry.

Kerala Istu / Kerala Potato stew

Kerala Istu / Kerala Potato stew

    The simplicity of this dish and the wholesome flavor of the potatoes and coconut milk is just a beautiful combination, from the real taste of Kerala - Potato Stew. It goes great with Appams and idiyappam. Enjoy this great dish!!!!!!!!!
For video of this recipe, please visit the following link -

Ingredients:

• Potatoes                 – 2 medium, boiled & peeled.
• Onion                     – 1 medium, sliced.
• Green Chillies        –  3 cut in to 2.
• Ginger – 1 tsp.
• Curry Leaves           – 1 sprig.
• Salt                          – to taste.
• Coconut Milk ( Thick) – ½ cup.
• Coconut milk ( Thin) – 1 cup.
• Coconut Oil             – 1/2 tbsp.
• Water .

Kerala Istu / Kerala Potato stew

Methods of Preparation:

1. Cook potato by adding some water.
2. In a pan, take lightly mashed potatoes, onions, green chillies, ginger, some curry leaves, salt, thin coconut milk and some water.
3. Close the lid and allow to cook for 10 mins.
4. Pour thick coconut milk once it has come to a boil. Mix well and allow it to heat.
5. Switch of the flame.
6. Sprinkle some curry leaves. Drizzzle ½ tsp. of coconut oil. Mix well.
7. Cover and let it rest of a couple of minutes. This allows the aroma and the flavor to seep in.
8. Serve hot with Kerala appam and idiyappam etc. Enjoy!!!
   

   

   Kerala Istu / Kerala Potato stew

Idiyappam / string hoppers / Nool appam Kerala Breakfast Dish

     

Idiyappam / string hoppers / Nool appam Kerala Breakfast Dish

     Idiyappam or String Hoppers is a Kerala breakfast dish, which we can prepare easily by using minimal ingredients. Idiyappam is usually served with a variety of side dishes like istu (kerala stew), peas curry, vegetable kurma, chicken stew, egg or chicken curry, etc... Let's see how we can prepare it....

For video of this recipe, please visit the following link -

Ingredient:

• Rice flour                 -  2 cups.
• Boiling water           - 2 cups (more or less).
• Salt to taste.
• Grated coconut (optional).

 

Idiyappam / string hoppers / Nool appam Kerala Breakfast Dish

Method of preparation:

1. Mix the rice flour and salt together. 
2. Boil water. Add boiling water to the rice little by little. Mix vigorously with a spatula until the rice flour is coming together to form a moist dough. 
3. The dough should be just moist and you should be able to form a small ball easily without it sticking to your fingers. Working quickly while the dough is still warm. 
4. For preparing idiyappam we need idiyappam mold and steamer. ( or idali steamer). 
5. Take one spoon of dough and place firmly into your idiyappam press or mould.
6. Sprinkle some coconut over the tray or plate you are going to use to steam the idiyappam. ( it is optional).
7. Start pressing the idiyappam onto the idiyappam mold or idali mold in a concentric circle. 
8. Make sure it's not too thick otherwise it won't steam properly. 
9. Place it over the ordinary streamer or idali steamer. Steam for about 10 mins. 
10. Open, unmold it by using a spatula. 
11. Serve hot with Kerala potato stew. Enjoy!!!!

Idiyappam / string hoppers / Nool appam Kerala Breakfast Dish

Pappadam Curry / Pappad curry

     

Pappadam Curry / Pappad curry

  Here is the recipe for a quick,easy and tasty curry - Pappad curry. It takes only few minutes to prepare this delicious dish.

For video of this recipe, please visit the following link -

Ingredients 

• Pappadam / Pappad – 10 nos.
• Onion – 1cup.
• Ginger paste – 1 tsp.
• Garlic paste–  1tsp.
• Green chillies – 4-5 nos.
• Tomato – 1 medium size.
• Salt.
• Vinegar – 1 tsp.
• Turmeric Powder – 1/4 tsp.
• Red chilly powder – 2 tsp.
• Coriander Powder – 1 tspn.
• Pepper powder – ½ tsp.
• Cumin powder – ¼ tsp.
• Coconut milk ( first milk) – 1/2 cup.
• Coconut milk ( 2^nd milk) – 1 cup.
• Coconut oil – to fry.

 For tempering:

• Coconut Oil – 2 tbsp.
• Mustard seeds – 1 tsp.
• Curry leaves.
• Whole red chilly.

  

  Pappadam Curry / Pappad curry 

Method of Preparation:

1. Cut each pappads in to 4 pieces.
2. Heat oil in a pan and fry pappad in it.
3. Heat 2 tbspn. of coconut oil in another pan. Splutter mustard seeds, then add whole red chilly and curry leaves.
4. Add ginger paste, garlic paste, green chilly and onion, allow it to transparent. Then add tomato and let it to mash.
5. To this add turmeric powder, chilly powder, coriander powder and pepper powder.
6. Pour thin coconut milk, mix well and let it boil, allow it to boil. 
7. Add some more salt if needed. Then pour vinegar and cumin powder.
8. Mix well and let it boil. Pour think coconut milk.
9. Mix well and switch off the fire. Then transfers crushed fried pappad to it and mix well.
10. Now our tasty pappad curry is ready to serve. Garnish with curry leaves.
11. Serve hot with plain rice, idiyappam, dosa etc. Enjoy!!!!

Pazham varattiyathe / Kaya Varattiyathe Malabar Snack / Iftar dish for ramadan

   

Pazham varattiyathe / Kaya Varattiyathe Malabar Snack / Iftar dish for ramadan

Pazham varattiyathe / Kaya Varattiyathe / Pazham kothu / kaya toast / Banana toast. Basically it is a Malabar snack. You can also serve this as Iftar dish in Ramadan / Nombuthura vibhavam.

For video of this recipe, please visit the following link - 

Ingredients:

• Ripped bananas(Nenthrapazham) – 3 cups.
• Ghee – 3 tbspn.
• Cashew nuts – 2-3 Tbspn.
• Raisins – 2 – 3 Tbspn.
• Sugar  - 4 Tbspn.
• Cardamom powder- ½ tsp.

  

  Pazham varattiyathe / Kaya Varattiyathe Malabar Snack / Iftar dish for ramadan

Method of  Preparation:

1. Take over ripped banana for this recipe. Peel each banana and cut it into thin slices.
2. Heat ghee in a pan. In this ghee roast cashew nuts and raisins.
3. Transfer sliced bananas to remaining ghee, stir well( at least 3-4 mins.)
4. Then add cardamom powder and sugar. Mix well and switch off the flame.
5. Now our easy and tasty pazham varattiyathe is ready to serve. Serve hot.
6. Enjoy!!!

   

   Pazham varattiyathe / Kaya Varattiyathe Malabar Snack / Iftar dish for ramadan

Beef Fry Kerala Style by using less oil

     

Beef Fry Kerala Style by using less oil

Here I am sharing an easy beef recipe - beef fry by using less oil.

For video of this recipe, please visit the following link -

Ingredients 

• Beef – ½  kg
• Onion – 1 cup sliced.
• Ginger and garlic paste ( optional) – 1 Tbspn.
• Green chillies – 4-5 nos.
• Fenugreek seeds – ½ tsp.
• Curry leaves.
• Coconut Oil – 2-3 tbspn.
• Salt.

For roasting and making powder:

• Fennel seeds – 1 ½ tsp.
• Black Pepper – 1 tbspn.
• Cardamom – 4 nos.
• Cloves – 4 nos.
• Cinnamon stick – 1’’ piece.
• Turmeric Powder – 1 tsp.
• Red chilly powder – 2 tbsp.
• Coriander Powder – 2 tbspn.

  

  Beef Fry Kerala Style by using less oil

Method of Preparation:

1. Heat a pan and dry roast fennel seeds,  black pepper, cardamom, cloves and cinnamon stick. Allow it to cool and make fine powder. In the same pan roast turmeric powder, red chilly powder and coriander powder.
2. Cut beef in to small pieces, and clean it. Mix together with roasted powders. Add some fenugreek seeds and salt. Marinate this minimum 45 mins. to 1 ½ hrs.
3. Add some water and cook until the meat is done. You can also use pressure cooker for this purpose.
4. Heat coconut oil in a pan. Add sliced onion and fry until it transparent. Then transfer cooked beef masala to it. Saute well. Then springle curry leaves and green chillies to it. Saute well and let it dry in low flame.  
5. Remove from fire.
6. Now our tasty beef fry is ready to serve. Garnish with curry leaves.
7. Serve with ghee rice,  Enjoy!!!!

   

   Beef Fry Kerala Style by using less oil