Liver Fry

Ingredients:

Beef liver : half kg

Sliced onion : 2

Sliced garlic : 2 Tbsp

Sliced ginger : 2 Tbsp

Sliced chilly : 5 to 8

Turmeric pdr : 1/2 Tsp

Pepper pdr : 1.5 Tsp

Coconut oil : 2 Tbsp

Mustard seed : 1 Tsp

Curry leaves

Salt : as rqd

Water

Clean and cut liver into small pieces. Cook it with onion, ginger, garlic, chilly, curry leaves and required amount of water and salt. Heat coconut oil in a kadai and add mustard seeds. When it splutters, add cooked liver into kadai and saute it. Make it dry and add pepper powder and more curry leaves. Remove it from fire and serve it with rice or chapathi.

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Eggless White Chocolate Mousse

Ingredients :

White Chocolate (chopped): ½ cup

Whipped Cream : ½ cup + ⅟ ₃ cup

Heat ⅟ ₃ cup cream and chocolate together in a pan, over low heat. Stir until the chocolate has melted and the mixture is completely smooth. Keep it aside and allow it to cool completely.

Whip the ½ cup of cream until it attains stiff peak consistency. Then, fold it into the cooled chocolate mixture. The mixture should be completely smooth and creamy. Transfer it into a bowl or small serving glasses. Cover and chill it for 2 hours.

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Beef Stew

Ingredients:

• Beef : 1 kg
• Potato : 1 big
• Carrot : 1 big
• Onion : 3 big
• Ginger : 1.5 Tbsp
• Green Chilly : 6 to 8
• Crushed Pepper : 2 Tsp
• Cardamom : 3
• Cloves : 3
• Cinnamon : 1 big piece
• Semi-thick Coconut Milk : 2 cup
• Thick Coconut Milk : 1 1/4 cup
• All Purpose Flour (Maida) : 2 Tsp
• Curry Leaves : few
• Salt : as required
• Coconut Oil : as required

Clean and cut the beef into small pieces. Then, cook it with salt, few curry leaves, crushed pepper and rest of the whole spices till it turns soft. Keep it aside. Cut the potato and carrot into small cubes and boil it. Heat coconut oil in a kadai or in a non-stick pan and saute the cubed onion, slitted chilly and curry leaves. When it becomes translucent, add the cooked beef, boiled vegetables, semi-thick coconut milk and required amount of salt into it and boil it in medium flame for few minutes. On another pan, saute 2 tsp of All Purpose Flour in coconut oil for a few minutes. Then, add a little water into it and make it into a paste.  Pour the thick coconut milk and flour paste and combine it with the beef. When the stew starts to thickens, remove it from fire. 

Serve it hot with appam, idiyappam or bread.

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Chicken Pakoda

Ingredients:

• Chicken : 250 gms (small pieces)
• Onion (sliced) : 1 med
• Green Chilly : 1 thinly sliced
• Chopped Ginger : 2 Tsp
• Coriander Leaves : 2 Tbsp (chopped)
• Curry Leaves : few (chopped)
• Besan Flour :1/2 to 3/4 cup
• Rice Flour : 2 Tbsp
• Chilly Powder : 2 Tsp
• Turmeric Powder : 1/2 Tsp
• Hing : a pinch
• Salt : as required
• Water : as required
• Oil : as required

Combine all the ingredients, except chicken pieces and oil, into a thick mixture by adding required amount of water. Then, add the chicken pieces into it and mix well. Keep it aside for a few minutes. Then, fry it in oil and serve it with hot coffee. 

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Pork Vindaloo

Ingredients:

• Pork : 1/2 kg
• Thinly sliced onion : 2 med
• Thinly sliced tomato : 2 small
• Sliced garlic : 1 Tbsp
• Sliced ginger : 1 Tbsp
• Vinegar : 2 Tbsp
• Sugar : 1/2 Tsp
• Salt : as required
• Oil : 3 Tbsp

For Masala :

• Kashmiri chilly powder : 1.5 Tbsp
• Garam Masala : 1 Tsp
• Ginger : 1 small piece
• Mustard seeds : 1/2 Tsp
• Fenugreek seeds : 1/4 Tsp
• Turmeric powder : 1/4 Tsp
• Vinegar : 1 Tbsp

Grind all the ingredients into a fine paste.

Heat oil in a pressure cooker, put onion and saute it. When it turns brown, add tomatoes and cook till oil starts to separate. Add the grounded paste into it and roast it well. When it is void of its' raw smell, put the pork pieces and mix it with the roasted masala. Put the sliced ginger, garlic, half cup water and required amount of salt into it. Cook it in medium flame for 30 mins. When it is fully cooked and the gravy turns thick, remove it from fire and add half tsp of sugar. 

This dish increases in taste as it ages. So, it would be good to prepare it couple of days before use.

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Pidiyum Kozhiyum, A traditional Kerala Christian food...

Ingredients :

For Pidi :

• Rice flour : 1 cup + 1 Tbsp
• Salt : as required
• Grated coconut : ¾ cup
• Crushed cumin seeds : ½ Tsp
• Crushed shallots : 5
• Curry leaves : few
• Water : 4 to 5 cups

Add salt, ¼ cup of grated coconut, crushed cumin seeds, crushed shallots and few curry leaves into the water and boil it. Then, pour the required amount of water into the rice flour and mix it well. Allow it to cool. Then, make it into a soft dough (same like kozhukatta or idiyappam dough). Add little coconut and required amount of salt at this point. Combine it well and make it into small balls. Keep it aside. 

Again, heat the rest of the water and when it starts boiling, add the above prepared rice balls, rest of the grated coconut, few curry leaves and salt  into it and cook well. Mix the 1 tbsp of rice flour with half cup of water. When the rice balls are fully cooked, pour the rice flour mix into it and make it thick. Remove it from fire. Serve it hot with yummy and spicy chicken curry.

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Lemon Frosted Lemon Cake

Ingredients:

• Unsalted butter : 1 cup
• Granulated sugar : 1 cup
• Vanilla essence : 1 Tsp
• Eggs : 4
• Zest of one large lemon
• All purpose flour : 2 cups
• Baking powder : 2 Tsp
• Salt : ¼ Tsp
• Fresh lemon juice : ¼ cup

Pre-heat the oven to 180°C. Sift together flour, baking powder and salt twice. Beat the butter and sugar till it turns creamy and pale in colour. Then, add eggs one by one into this and beat well after each addition. Scrape down the sides of the bowl. Add vanilla essence and lemon zest. Next, add the flour mixture and lemon juice alternatively into the egg mixture by 3 batches. Mix it till it turns creamy. Transfer the batter into a greased cake tin and bake it for 40 to 45 mins. Remove it from the oven and cool it completely.

For Frosting :

• Sifted icing sugar : 1 cup
• Fresh lemon juice : 2 to 4 Tbsp

For the frosting, mix the lemon juice with the sifted icing sugar. Pour this lemon glaze over the cooled cake and allow it to set properly.

(Note: I felt that the lemon glaze in the recipe was a bit tangy for our taste. So, add the lemon juice for the frosting according to your taste.)

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Fish Curry with Coconut Milk

Ingredients:

• Fish : ½ kg
• Onion : 1 
• Garlic : 2 Tbsp
• Ginger : 1 Tbsp
• Green chilly : 5
• Curry leaves 
• Chilly powder : 2 Tsp
• Turmeric pdr : ½ Tsp
• Coriander powder : ½ Tsp
• Thick coconut milk : 1 cup
• Semi-thick coconut milk : 1½ cup
• Kudampuli (Malabar tamarind, fish tamarind) : 2 pieces
• Dry chilly : 3
• Mustard seeds : 1 Tsp
• Fenugreek seeds : ¼ Tsp
• Shallots : few
• Coconut oil : 3 Tbsp
• Salt

Clean and cut the fish into medium pieces. Soak kudampuli in a little water and keep it aside. Put the fish into a chatti (clay pot) along with sliced onion, garlic, green chilly, curry leaves, chilly powder, turmeric powder, coriander powder, 1 tbsp of oil and salt. Combine all the ingredients well and keep it aside for 15 minutes. Then, add the soaked kudampuli and semi-thick coconut milk and mix it. Cover and cook it in medium flame. Then, reduce the flame and pour the thick coconut milk. Heat it for a couple of minutes and remove it from fire. Heat coconut oil in a pan and add mustard seeds and fenugreek seeds. When it splutters, add sliced shallots, curry leaves and dry chilly. Saute it for a few minutes and pour it over the fish curry. Serve it with hot rice.

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Kadachakka (bread fruit) Thoran

Ingredients:

• Kadachakka : 1 
• Grated coconut : 1 cup
• Shallots : 4
• Green chilly : 4
• Curry leaves : few
• Turmeric powder : 1/2 Tsp
• Salt : as rqd
• Mustard : 1/4 Tsp
• Water : 1/4 cup
• Coconut oil : 1 Tbsp

Clean and cut the kadachakka (bread fruit) into small pieces. Keep it aside. Crush together coconut, shallots, green chilly and turmeric powder. Heat the coconut oil in a kadai and put mustard seeds into it. When it splutters, add curry leaves and one sliced shallot into it. Then,  add the crushed coconut mixture and salt. Saute it for a few seconds and add the sliced kadachakka pieces into it. Combine it with the coconut mix. Sprinkle a little water over it. Cover and cook it well.

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Spicy Mushroom Masala

Ingredients:

• Mushroom : 250 gms
• Onion chopped : 1 big
• Crushed ginger : 1 Tsp
• Crushed garlic : 1 Tsp
• Curry leaves : few
• Coriander leaves : few
• Chopped tomato : 1
• Green chilly : 2
• Chilly powder : 2 Tsp
• Coriander powder : 1 Tsp
• Turmeric powder : ½ Tsp
• Cumin powder : ½ Tsp
• Garam masala : ½ Tsp
• Tomato sauce : 1 Tsp
• Fresh cream : 1 Tbsp
• Vegetable oil : As required
• Cardamom : 2
• Cinnamon : 1 piece
• Cumin : ¼ Tsp
• Water : As required
• Salt : As required

Clean and cut the mushroom into pieces. Heat oil in a pan and put the whole spices (cardamom, cinnamon, cumin) into it. Saute it for a few seconds and add chopped onion, ginger, garlic, curry leaves and green chilly. Saute till the onion turns golden colour. Reduce the flame and add all the masala powders into the onion and roast it till it's void of its raw smell. Next, put the chopped tomato and combine it with the masala. Add a little water and cook it well. Then, add the tomato sauce, salt and mushroom. Cover and cook for a few minutes. At this time, add required  amount of water and cook it for another 5 to 10 minutes. Finally, add the chopped coriander leaves and fresh cream. Mix and remove it from fire.

Recipe Courtesy : youtube

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Inji Chammanthi (Ginger Chutney)

Ingredients:

• Ginger : 2 big pieces
• Shallots : 4
• Dry chilly : 4
• Coconut oil : 2 Tbsp
• Salt to taste

Peel off the ginger skin and cut it into small pieces. Crush it well using a mortar and pestle. Then keep it for some time and squeeze it well to remove the extract. (The extract is usually used for treating stomach ailments. So, we usually prepare this chutney with the leftover ginger, after we take the extract.) Keep it aside. Then roast the dry chilly in little oil. Put the crushed ginger, dry chilly, shallots and salt into a grinder and crush it well. Transfer it into a bowl and pour required amount of oil and mix well.

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Kadachakka Mezhukkupuratty

Ingredients :

• Kadachakka (Bread fruit) : 1
• Crushed shallots : 10
• Crushed garlic : 10
• Crushed dry chilly : 6
• Turmeric powder : ¼ Tsp
• Curry leaves : few
• Mustard seeds : ¼ Tsp
• Oil : 1 Tbsp
• Salt : as rqd

Clean and cut the bread fruit into thin slices. Keep it aside. Heat oil in a pan and add mustard seeds. When it splutters, add curry leaves, crushed garlic, shallots and required amount of salt. Saute it well. When it turns light brown, add the crushed dry chilly and turmeric powder into it. Combine all the ingredients well. Finally, add the sliced bread fruit. Sprinkle a little water over it. Cover and cook well.

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Swiss Roll

Ingredients :

• Plain flour : 85 gm
• Cornflour : 1 tbsp
• Baking powder : 1½ tsp
• Egg white : 4
• Salt : a pinch
• Caster sugar : 160 gm
• Egg yolks : 4
• Cold water : 1 tbsp
• Lemon juice : 1 tsp

Pre-heat the oven to 180° C. Then, grease a Swiss Roll tin and keep it aside. Sift the flour with baking powder. Then, beat the egg whites and salt until it turns stiff. Gradually, add 3 tbsp sugar and beat it again. Fold-in one more tbsp sugar. Beat the egg yolks, gradually adding the water, lemon juice and remaining sugar until the mixture drops from the spoon in an unbroken pale yellow ribbon. Carefully, fold-in the beaten egg whites into the yolk mixture. Then, fold-in the flour mixture. Pour the batter into the greased tin and bake it for 12 mins.

Sprinkle a sheet of grease-proof paper with caster sugar. When the Swiss roll is baked, turn the tin upside down onto the sugar sprinkled paper. Remove the  lining paper as quickly as possible. Remove the crisp edges of the roll with a sharp knife. Then, spread the semi thick warm jam on the roll. Roll tightly and keep it aside. Cut it into pieces.

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Chicken Thoran

Ingredients:

• Minced chicken : 250 g
• Crushed garlic : 1 Tbsp
• Crushed shallots : 3 Tbsp
• Grated coconut : ½ coconut
• Chilly powder : 1 Tbsp
• Turmeric powder : ½ Tsp
• Pepper powder : ½ Tsp
• Garam masala : ¼ Tsp
• Dry red chilly : 3
• Mustard seeds : ¼ Tsp
• Sliced shallots : few
• Curry leaves : few
• Salt : As rqd
• Coconut oil : 2 Tbsp
• Water : As rqd

Clean and mince the chicken well. Keep it aside. Then, crush the coconut with chilly pdr, turmeric pdr, garam masala and keep it aside. Heat oil in a kadai and add the crushed ginger, garlic, shallots and curry leaves into it. Saute till it's translucent and put the minced chicken and required amount of salt and little water. When it is ¾th cooked, add the crushed coconut mix into this and mix well. Cover and cook. Remove it from fire. Heat little coconut oil in another pan  and add mustard seeds. When it splutters, add the curry leaves, dry red chilly and sliced shallots. Saute it and add the cooked chicken and pepper powder. Make it dry. Serve it hot with rice.

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Thengayaracha Mutta Curry (egg curry with ground coconut paste)

Ingredients:

• Boiled egg : 4
• Onion : 2 sliced
• Green chilly : 2
• Shallots : 5
• Grated coconut : 1 cup
• Kashmiry chilly powder : 3 Tsp
• Turmeric powder : ½ Tsp
• Garam masala : ½ Tsp
• Sliced ginger : 1 Tsp
• Tamarind : small piece
• Curry leaves : handfull
• Coconut oil : 2 Tbsp
• Water : 1 cup

Grind together the ingredients from shallots to tamarind, in the list above, into a fine paste. Keep it aside. Heat oil in a kadai and add sliced onion, chilly and curry leaves. Saute till it turns light brown. Pour the ground coconut paste and salt into it and stir it. When oil starts to separate, add 1 cup water into the masala and boil it well. Reduce the heat and put the boiled eggs into it. Cover and cook it for a few more minutes. Remove it from fire and serve it hot with rice or roti.

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Golden Pineapple Cupcake

Ingredients:

• Butter : 125 gm
• Powdered sugar : 125 gm
• Egg : 2 at room temp
• All purpose flour : 125 gm
• Baking powder : 1¼ Tsp
• Pineapple essence : ½ Tsp

Pre-heat the oven to 160° C. Sieve the flour and baking powder twice and keep it aside. Cream the powdered sugar and butter till it turns soft and creamy. Add eggs one by one into the butter and beat well after each addition. Slowly add flour and combine well. Finally, add the pineapple essence into it. Pour the batter into the cupcake liners and bake it for 20 to 25 minutes. 

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Muthira (Horsegram) Thoran

Ingredients:

• Horsegram : 200 gm
• Coconut : ½  coconut grated
• Green chilly : 3
• Shallots : 3
• Garlic : 3 pods
• Pepper pdr : ½ Tsp
• Turmeric pdr : ½ Tsp
• Mustard seeds : 1 Tsp
• Curry leaves : few
• Oil : 1 Tbsp
• Salt : as rqd

Soak the horsegram for 1 to 2 hrs. Clean and add the required amount of salt and water into the horsegram and pressure cook it till 3 whistles. Remove the lid and make it dry. Crush together grated coconut, shallots, garlic, green chilly and turmeric powder. Heat oil in a pan and add mustard seeds. Allow it to splutter and add crushed coconut mixture and curry leaves. Saute it for a couple of minutes and put the cooked horsegram and pepper powder into it and mix it with the coconut mixture.

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Capsicum Besan Fry

Ingredients:

• Capsicum : 3 big
• Cumin : 1 Tsp
• Hing : ¼ Tsp
• Turmeric  pdr : ¼ Tsp
• Chilly pdr : 1½ Tsp
• Besan flour : 4 Tbsp
• Vegetable oil : 2 Tbsp
• Curry leaves : few
• Salt : as rqd

Clean and cut the capsicum into small cubes. Heat oil in a kadai and put cumin seeds. Then add hing, capsicum pieces, curry leaves and salt into the pan and saute it in low flame for 5 minutes. Put turmeric pdr and chilly powder and stir. Slowly add besan flour into it and mix it properly. Cover and cook it for a few more minutes. Serve it hot with chapathi.

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Thengakothu Pattichathu

Ingredients

• Coconut : 1 
• Onion : 2 medium
• Ginger : 1 Tbsp
• Garlic : 1 Tbsp
• Curry leaves : handful
• Kashmiri chilly : 1 Tbsp
• Coriander pdr : 2 Tsp
• Turmeric pdr : ½ Tsp
• Garam masala : 1 Tsp
• Pepper pdr : ½ Tsp
• Mustard seeds : 1 Tsp
• Water : ¼ cup
• Coconut oil : 2 Tbsp
• Salt : as rqd

Slice the coconut into thin pieces (thengakothu). Add 1 sliced onion, ginger, garlic, curry leaves, chilly powder, coriander powder, turmeric powder, garam masala, pepper pdr and required amount of salt into the coconut pieces and mix well. Pressure cook it till 3 whistles. Heat the coconut oil in a kadai and add mustard seeds. When it splutters, add 1 sliced onion and few curry leaves into it. Saute till it turns light brown. Then, add the cooked coconut pieces into it and saute till it turns brown and dry. 

This is the same preparation as beef pattichathu and mostly tastes like it, except that it contains no beef. So, this a good recipe for vegetarians also.

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Thaaravu (Duck) Curry

Ingredients:

• Duck : 1 kg
• Onion : 5 big sliced
• Ginger : ¼ cup sliced
• Garlic : ¼ cup sliced
• Green chilly :  10
• Corriander pdr : 4 Tbsp
• Turmeric pdr : 1 Tsp
• Garam masala : 1½ Tsp
• Pepper pdr : ½ Tsp
• Vinegar : 2 tbsp
• Thick coconut mil : 1/2 cup
• Semi thick coconut milk : 1 cup
• Thin coconut milk : 2 cup
• Mustard seeds : 1 Tsp
• Salt : as required
• Coconut oil : as required
• Curry leaves
• Hot water : as rqd

Clean and cut the duck into medium pieces. Mix the masala powders into a thick paste using a little hot water and keep it aside. Heat coconut oil in a pan and add mustard seeds. When it sputters, add the sliced onion, garlic, ginger, curry leaves and splitted green chilly into this. Add required amount of salt and stir it well in medium flame till it becomes golden colour. Reduce the heat and put the masala paste in it. Roast it in low flame. When it becomes darker in colour and the oil starts to separate from the side, add the duck pieces and vinegar. Saute it for a couple of minutes and pour the thin coconut milk .and cook it in high flame for 10 minutes. Then, reduce the flame and cook. (If required, pour a little hot water into it and cook). Pour the thin coconut milk into it. when the gravy becomes thick, add the thick milk and remove it from fire.

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