Collection: Indian recipes: Kerala part2
amanda
From: "maya (m.b.) nair" <mn...@nortel.ca>
Newsgroups: rec.food.recipes
Subject: South Indian Parotta
Here are two recipes for Parotta a soft South Indian bread. They
are not as perfect as the restaurant versions which are so layered
and fluffy.. yum!
Parottas are popular in the state of Kerala, India.
Adapted from Mrs. B. F. Varughese's "Recipes for All Occasions":
Maida Parottas
maida (plain flour) - 1 cup
baking Powder - 1 teaspoon
salt and water - as needed
ghee or oil - 4 or 5 tablespoons
Sieve the maida with the baking powder. Add a tablespoon of ghee and rub
well till mixed. Add salt and enough water (about 3/4 cup) and knead well
to make a soft dough. Divide into eight equal sized balls. Roll out each
into thin chappathies and smear some ghee all over. Sponge roll each from
one end to the other (similar to rolling a poster into a tube shape). Roll
it out again into a flat round shape. Set aside for 30 minutes. Lightly
roll it up again into thick chappathies. Heat the griddle stone over a low
fire, put the parotta on it. Turn it and smear it with some ghee and fry
both sides till golden brown.
Special Parottas
flour - 2 cups + 2 tablespoons
water - 1 cup
ghee - 2 tablespoons
oil - 1 tablespoon
salt and more oil as needed
Knead the (2 cups) flour, adding enough water and salt, to a smooth dough.
Smear 1/2 teaspoon of oil and keep aside for 30 minutes. Knead the
dough again and make 8 small balls.
Mix 2 tablespoons of the remaining flour with ghee and 1 tablespoon oil.
Roll out each ball thinly and smear the mixture of oil and ghee over
two-thirds of each round. Fold the ungreased portion of each round over
the greased and again over the remaining greased portion. (huh?) Set it
aside for a few minutes and them repeat the process. Repeat the process
for the third time, but do not spread any more oil. Keep it covered with a
cloth for half an hour or more. Roll it out lightly (without pressing)
into thick squares (good luck!) Heat the griddle. Heat the parotta, adding
a teaspoon of oil around the sides and turning frequently till both sides
are golden and crisp. Press it side to side so that the layers get loose.
Serve hot. Mmmmm!
Note: Serve with any hot curry...
Enjoy...
Maya :)
Madhur Jaffrey's Flavours of India - Kerala
Noted for its abundance of fish, Kerala cuisine is fragrant with coconut
and spices. The recipe for Fish moilly is particularly delicious.
Kerala, which nestles along India's south-western coast, has a warm, sunny
climate and rich tropical greenery. The namee means "the land of the
coconuts", and these are prized not only commercially, but also in the
kitchen. They are an important ingredient in many Kerala dishes, like this
delicious fish dish. Traditionally made with seer fish - kingfish steaks -
it works as well with cod steaks or halibut or haddock fillets. In Kerala,
this dish is served with rice, but you may serve it with boiled potatoes
and a salad.
Fish moilly (fish stew)
About 1 1/4 tsps salt
1/2 tsp ground turmeric
1 lb (450g) fish steaks or fillets, cut into 2 inch cubes
4 tbsps coconut oil or vegetable oil
1 medium large red onion finely sliced
6 fresh hot green chillies finely sliced
1 inch piece of fresh ginger, peeled and finely shredded
About 30 fresh curry leaves, if available
7 fl oz (1 cup) coconut milk, well stirred from a can or fresh
2 tbsps lime juice
Mix 1/4 teaspoon of the salt and 1/4 teaspoon of the turmeric together.
Rub over the fish. Set aside.
Heat the oil in a large wide, non-stick pan or wok over a medium heat.
When hot add the onion, chillies and ginger. Stir once or twice. Add the
curry leaves. Stir and fry for three to four minutes until the onion is
soft. Add 1/4 teaspoon turmeric powder and 5 fl oz (3/4 cup) water. Mix
well. When the mixture boils add the fish. Spoon the sauce over the fish.
Add 3/4 teaspoon salt. Turn the heat down.
Cover and simmer for four to five minutes, spooning the sauce over the fish
and shaking the pan gently to prevent sticking. Add the coconut milk,
shake pan and add more salt if needed. Cover and simmer for a further
three to four minutes, shaking the pan occasionally. Add the lime juice.
Shake again and remove from the heat, then serve.
KERALA RECIPES
From: Maya Nair (mnair@bnr)
--------------
Note: Some of these recipes may be too hot or spicy for you.
Reduce the chilli powder/green chillies to suit your taste.
To make methi, coriander or jeera powder, dry roast the
spices (without oil) in a saucepan for a few minutes and
then grind to a powder. To chop onions or other vegetables,
the Sunbeam Oscar mini food processor does a great job!
If using dried curry leaves, soak them in water for a few
minutes before use. Most of these curries freeze well. Freeze
in small plastic containers with tight lids (1 to 2 servings)
and heat in a MW covered for 4-5 minutes. Add some more spices
and salt and garnish with fresh coriander leaves.
Thanks to Aunty Menon for the expert advice and assistance in
compiling these recipes.
The following may be useful in translating some of the terms
used in the recipes.
Indian/English Malayalam name
tuar dal thuaran paruppu
urad dal uzhunnu parippu
masoor dal parippu
chana dal kadala parippu
moong dal parippu
hing(asafoetida) kayam
tamarind puli
coriander malli
cayenne pepper mulaku podi
methi(fenugreek) uluva
cilantro leaves malli ila
cumin (jeera) jeerkam
mustard kaduku
okra vendakka
pumpkin mathanga
cucumber kumbalanga
saunf perumjeerakam
Sambar
------
tuar dal or yellow split peas - half cup
onions - 2 - medium
okra - 10 or 12 (fresh or frozen) (optional)
tomatoes - 3 large (or one can) - quartered
tamarind extract (available in Indian stores) - 1 tablespoon
coriander powder - 2 tablespoon
chilli powder - 1 tablespoon
turmeric powder - 1 teaspoon
methi powder - 1/2 teaspoon
hing powder - 1/2 teaspoon
mustard seeds - 1/4 teaspoon
methi seeds - 1/4 teaspoon
veg. oil - 1 tablespoon
salt to taste
coriander leaves, chopped - 4 Tablespoons
curry leaves - a few (optional)
Cook the dal with chopped onions,turmeric powder, chilli powder
and sufficient water. Cut the okra in two inch pieces and saute
them in a frying pan with one teaspoon oil till dry and slightly
browned.
Mash the cooked dal with a wooden spoon and add the salt,
coriander powder, methi powder,hing and the tamarind extract.
Simmer for a few minutes and add the tomatoes and okra and
half of the coriander leaves.
When the vegetables are cooked ,heat oil in a fry pan with
a splatter screen or a lid and pop the mustard seeds. Remove
pan from the fire, add the curry leaves and methi seeds. Add
this seasoning to the sambar and garnish with the rest of
the coriander leaves.
Hint. Other vegetables that can be added to sambar are potatoes
(which do not freeze well) ,shallots, pearl onions (available
frozen), cucumber, indian or oriental eggplant (baingan),
beans, carrots, lima beans or squash.
Rasam
-----
tuar dal - 1/4 cup
masoor dal - 1/4 cup
tomatoes - 1 16 oz.can or 4 large tomatoes
tamarind extract - 1/2 teaspoon
black pepper powder - 1/2 teaspoon
saunf - 1/2 teaspoon (optional)
whole red pepper (dry red chilli) - 2 or 3
chilli powder - 1/2 teaspoon
turmeric powder - 1/2 teaspoon
hing powder - 1/2 teaspoon
methi seeds - 1/2 teaspoon
garlic cloves - 3
cumin seeds - 1 teaspoon
mustard seeds - 1/2 teaspoon
coriander and curry leaves - a bunch
salt to taste
Cook the dal well with sufficient water. Add the tomatoes,salt,
chilli powder, turmeric powder and tamarind extract. Crush the
cumin and garlic and add to the rasam with the black pepper.
Simmer for a few minutes and add the hing powder. Heat a little
oil in a fry pan and pop the mustard seeds. Add the methi seeds
saunf and curry leaves after removing the heat source and add to the
rasam. Garnish with coriander leaves.
Parippu
-------
moong dal - 1 cup
turmeric powder - 1 teaspoon
cumin seeds, crushed - 1 teaspoon
garlic clove, crushed - 1 (optional)
dessicated coconut - 1/2 cup (optional)
curry leaves - a few
salt to taste
Dry roast the moong dal on medium heat for ten minutes.
Cook it with sufficient water and turmeric. Grind the
coconut with a little water and cumin seeds. Add to the
boiling dal along with the curry leaves and salt.
Theeyal
-------
Shallots or pearl onions - one cup
large onions - 2
garlic cloves - 2
grated coconut - 1 cup
coriander seeds - 1 teaspoon
methi seeds - 1 teaspoon
tamarind extract - 1 tablespoon
chilli powder - 1 tablespoon
turmeric powder - 1 teaspoon
oil - 2 teaspoons
salt to taste
curry leaves - a few
Peel and chop the large onions fine. Heat one teaspoon of the
oil in a frying pan and add 1/2 cup of the chopped onions.
saute well and when browned, add the curry leaves, coriander
seeds and methi seeds. Stir for a few more minutes and
remove and keep aside. Wipe the pan and add the coconut.
On a low heat, dry roast the coconut till brown (not burned).
When it is cool, blend the coconut with the onion mixture
adding a half cup of water.
Heat the remaining oil in a saucepan and add the mustard seeds.
When they pop, add the curry leaves and remaining onions and
shallots and stir till browned. Add the tamarind extract and
1/2 cup water and salt. When it starts to simmer, add the
blended paste and cook on a low fire for 20 - 30 minutes.
Pulinkari
---------
pumpkin or squash or zucchini
(cut into one inch cubes) - 2 cups
coconut - 2 tablespoon
chilli powder - 1 teaspoon
coriander seeds - 1 teaspoon
methi seeds - 1/4 teaspoon
turmeric powder - 1/2 teaspoon
tuar dal - 1 tablespoon
urad dal - 1 tablespoon
tamarind extract - 1 tablespoon
hing powder - 1 teaspoon
curry leaves - a few
dry red chillies - 2
salt to taste
oil - 1 teaspoon
In a frying pan, roast the coconut with the coriander, methi,
urad dal and tuar dal until brown (use low heat). Grind the
mixture into a paste when cool. Cook the pumpkin with the
chilli powder and turmeric powder and salt. Add the tamarind
extract and simmer for a few minutes. Add the coconut paste,
hing powder and the curry leaves.
Heat the oil in a frying pan and pop mustard seeds and dry red
chillies and add to the mixture.
Olan
----
Brown peas or black eyed peas (canned is O.K.)
- 1 cup
white pumpkin - cubed - 1 cup
yellow pumpkin - cubed - 1 cup
green chillies - 2 or 3, sliced
coconut milk - 1 can - 1 1/2 cups
curry leaves - a few
salt to taste
Cook the peas (if using dry variety). Add the pumpkins to
the peas with some water and salt and simmer on a low
fire. Add the green chillies. Finally add the coconut milk
and curry leaves, heat for a minute and remove from fire.
Erissery
--------
Green bananas or plantains (nenthrakkay) - cubed
turmeric powder - 1 teaspoon
chilli powder - 1 teaspoon
cummin seeds - 1/2 teaspoon
mustard seeds - 1/4 teaspoon
urad dal - 1/4 teaspoon
coconut, grated - 1/2 cup (may substitute des. coconut)
coconut for garnish - 1 tablespoon
black pepper - 1/4 teaspoon
curry leaves - a few
salt to taste
oil - 1 teaspoon
Soak the cut plantains in warm water mixed with half
teaspoon turmeric for ten minutes. Drain and cook the
plantains with the remaining turmeric and salt. Grind
the coconut well with cumin and add to the cooked
plaintains. Let it simmer. Meanwhile, heat the oil and
pop the mustard seeds. Add the urad dal and the coconut
reserved for garnish and stir till browned. Add this
mixture to the erisherry and mix in the curry leaves.
Cabbage Thoran
------- ------
chopped cabbage - 3 cups
turmeric powder - 1/2 teaspoon
cumin seeds - 1/2 teaspoon
green chillies - 2 or 3
des. or fresh coconut - 1/2 cup
garlic cloves - 3
onion - 1 small (optional)
urad dal - 1 teaspoon
mustard seeds - 1/2 teaspoon
oil - 1 teaspoon
salt to taste
Chop the onion. Heat the oil on medium heat and add the
mustard seeds. When they pop, add the urad dal and curry leaves.
Then add the onions and saute till browned. Now add the cabbage,
turmeric powder and salt. Stir for a while, lower the heat and
cook covered for five minutes. Crush the garlic and cumin seeds
and add to the cabbage along with the green chillies and the
coconut. Stir for a few more minutes and remove from heat.
Vegetable fry (mizhukku puratti)
--------------------------------
green beans - 1 inch lengths - 2 cups
plantains or green bananas - cubed - 1 cup
salt to taste
Lots and Lots of oil (just kidding - 3 teaspoons oil)
Soak the plantains in warm water and turmeric. Drain well
and cook with salt. Cook the beans separately in a little
water. ( Zap it to save time - add a half cup of water and
salt, cover and mwave it at high for 4 to 6 minutes).
Heat the oil in a frying pan and add the beans (drain off any
water left), Stir for a minute and then add the plantains.
Stir till nice and browned.
hint: This curry may be made with any cooked vegetable.
Mango Curry (fresh pickle) - manga kari
---------------------------------------
green mango - 1 medium
chilli powder - 2 tablespoon (Ayyo!)
mustard seeds - 1/4 teaspoon
methi seeds - 1/2 teaspoon
turmeric powder - 1/4 teaspoon
hing powder - 1 teaspoon
curry leaves (fresh - yummm!)
Cut the mango into small pieces. In a pan, add the oil and pop
the mustard seeds. Add the mangoes and saute for a few minutes.
Roast the methi seeds and grind to a powder (this acts as a
preservative). Add this to the manga and also add the
the rest of the stuff.
hint: Mix the chopped mango with salt and store it in
a glass jar for a couple of days before this curry
is made.
Aviyal Recipe
Mixed vegetables (available south Indian veggies like
kumbalanga (similar to cucumber), kathirikka (baingan or
eggplant), padavallanga (snake gourd) or padaval (chundakka)
drumsticks(muringakka), raw plantain etc.
You can also use carrots (1 or 2 only, else it becomes too
sweet), japanese or any variety long eggplant, long beans
or french beans, cucumber,raw banana, potaoes, zucchini
other kinds of squash, and canned drumsticks.
If using plantain or raw banana, cut into long strips (
2 inches x half inch x .25 inches approx.) and mix
with some yogurt (2 tablespoons) and keep aside for 10 minutes.
Rinse well before boiling.
If using canned drumsticks, add only at the very end. Also
reduce the salt you add.
The total sliced vegetables should total approximately
five cups. When boiling add very little water if the veggies
you add are rich in water (cucumber, cumbalanga etc.)
Add the sliced green chillies to the boiling vegetables
if you don't like it too hot. Else blend it with the
coconut.
Other ingredients:
1 or 2 green chillies
one teaspoon cumin seeds
1/2 teaspoon turmeric powder
raw coconut or coconut powder (1/2 cup)
salt to taste (one teaspoon)
3 Tablespoons yogurt or 1 Tablespoon lemon juice or
1/3 cup diced raw mango
fresh curry leaves or pre-soaked dry curry leaves
Boil the veggies with water (say 1/2 cup), salt and turmeric powder.
Add the veggies that take longer to cook like plantain
first, then beans etc.
Meanwhile, blend the coconut to a smooth or semi-smooth
paste with the green chillies or half the green chillies, and
cumin.
When the veggies are almost cooked, add this blended paste
and curry leaves cook for a few minutes. Finally add the
yogurt/lime juice/raw mango and mix it in. You can
season with mustard seeds if you wish but I prefer not
to add any more oil (the coconut has enough of it).
Maya :)
Enjoy.......
Serve the above with rice, pappadums and plantain chips.
Subj: Re:Kerala Coconut Dumplings
Date: 95-04-20 21:46:21 EDT
From: VoyagerMCK
Mix together:
4 Tbsp shredded unsweetened coconut
1 Tbsp sugar or jaggery (brown sugar)
1/2 tsp whole cumin seeds
1/2 tsp water
In separate bowl, mix:
1 c. rice flour
Enough water to form a dough (about 3/4 c.)
Form a dough from the rice flour and water. When formed, coat your hand
with extra flour to prevent sticking, and take a ping-pong sized ball of
dough and flatten.
Place about a marble-sized amount of the coconut mixture in the middle of
the dough.
Close the dough around the coconut to form a ball. Roll in hand until well
formed.
Repeat the above until all of the rice flour dough is used.
Steam the dumplings for 10 minutes.
Delicious for breakfast or with afternoon tea. It is a specialty of
Kerala, and in Malayalam it is called "kazhikutta."
KERALA CHILE CHUTNEY
This chutney, from one of India's southernmost states, taste better
once it has been stored a week.
10 fresh red New Mexico chiles, roasted, peeled, seeded & stemmed
10-12 almonds or cashews
1 lump tamarind pulp about the size of a small lime
1 1/2 TBS raisins
1 tsp salt
1 small onion, minced
Grind the first five ingredients together, preferably to a fine paste,
and store in a jar for a week. When about to use, add the minced
onion and mix well. Yield: 1-2 cups. Delicious with rice dishes. Heat
scale: Hot.
Uploaded 18 June 1991 by Lon Hall