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VEGETARIAN
Break Fast
PUTTU:
Ingredients: Two cuos rice powder,half cup
grated coconut and salt and water as required.
Merthod of Preparation: Take a Puutu
vessel add water in it and heat it. Take some grated
cocunut and spread it at the bottom of the cylindrical
portion of the puttu vessel. Then fill this container
to half its capacity with wet rice powderand again spread
some cocunut grating and add wet rice powderand finally
steam cook this mixture with a covered lid for 5 to
8 minutes and remove the contents to a plate and serve
it with bananas and papad as a complete meal for breakfast.
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VELLAYAPPAM: A pancake
made with a batter of rice flour and yeast which goes
well with potato stew. |
IDLIS:
Ingredients: Parboiled rice three cups, urd
dal one cup and one tea spoon salt.
Method of Preparation Soak rice and
dal separately and wash well after a few hours. Separately
grind rice and dal using required quantity of water.
Thereafter, mix rice, dal and salt to form a thick batter
using water if required and keep this mixture overnight
for fermentation.In the morning, stir this mixture well
using a metal laddle and pour into iddli moulds and
steam it for about 10 minutes.Serve hot with chutney
and sambar as required. |
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DOSAS:
Ingredients : Four cups raw rice,one
cup urd dal,salt one tea spoon and oil as required.
Method of PreparationSoak rice and
dal separately and wash well after a few hours. Separately
grind rice and dal using required quantity of water.
Thereafter, mix rice, dal and salt to form a thick batter
using water if required and keep this mixture overnight
for fermentation.In the morning, stir this mixture well
using a metal laddle and pour one serving spoon of batter
on to a heated oiled flat tava and cook till the underside
turns a light brown and thereafter flip on its other
side and cook for 30 seconds. Serve hot with chutney
and sambar as required. |
UPPMAVU: A porridge like
dish made with semolina. |
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KAPPA VEKICHATHU: Tapioca
boiled with grated coconut, red chilies and spices. |
UTHAPPAM
Ingredients : Prepare iddli batter as given
in the iddli recipe, chopped onions(4 medium sized onions),
5 green chillies minced, a small piece of ginger peeled
and minced and oil as required. Metod
of Preparation Mix chopped onion, minced chilly
and ginger with the iddli batter and stir well. Evenly
spread one tea spoonful oil on to a heated frying pan.
Turn it on its side when the base is light brown and cook
for 30 seconds. Serve hot with chutney or sambar. |
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PAROTHAS
Ingredients: Two cups of flour (maida),
one egg and salt and water as required.
Merthod of Preparation First beat the
egg till it soft and fluffy and thereafter mix salt
and flour and knead the mixture properly. Cover this
mixed dough with a wet cloth and keep it for about 4
hrs.Thereafter, make small balls out of this dough.
Flatten one ball to a size of a chapptti and apply oil
to the flattened surface. Place another ball on top
of this and flatten it. Repeat this procedure with remaining
balls. Knead the resultant dough and make an elongated
oblong piece 1/2" thick and cut it into small pieces
of the size of table tennis balls. Flatten each ball
to a size of a parotha.Heat a flat tava, grease its
surface evenly with oil taking care not to use excess
oil and put the uncooked pancake on it to make a nice
parotha.Serve it with any vegetarian or non vegetarian
dish as a complete meal.
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KOZHUKKOTTA
( Coconut Dumplings)
Ingredients: One tablespoon jaggery,half
tea spoon cummin seeds, four table spoons shredded coconut,
1/2 kg.rice powder and water as required.
Method of preparation: Mix shredded
cocunut,jaggery,cummin seeds and water and make a thick
paste. Make a dough of the rice powder using water as
required. Make small balls out of this dough and flatten
each ball separately. Make small balls out of the jaggery,
cocunut and cummin seed mixture and place on each flattened
piece of rice dough. Make a round ball of each of these
pieces. Thereafter, steam cook these balls in a vessel
for approimately 8 to 10 minutes.Serve hot as a snack
or as a full meal for breakfast. |
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PALAPPAM
Ingredients : Rice powder three cups, four
cups of milk, three fourths of a coconut grated, one
tea spoon of yeast or a small glass of toddy,sugar and
salt as required depending on individual tastes.
Method of Preparation: Add yeast or
toddy to rice powderand sufficient water and let it
ferment overnight. In the morning add milk, sugar and
salt and mix thoroughly.Heat a caste iron Kaddai or
chatti, grease its surface evenly with a little oil
if required and pour one small round laddle full of
mixture into the kaddai and rotate it manually using
gloves so that the mixture spreads evenly on the surface
of the kaddai. Then cover it with a lid and cook till
the edges of the appam turns light brown. Remove the
appam from the kaddai and serve hotwith stew or milk. |
Lunch
OONNU: Prix fix lunch-time platter, sometimes
served on plantain leaves includes cooked rice, an assortment
of curries, vegetables, pappadams, pickles and yoghurt. |
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PAYASAM: As a finishing touch to the fabulous
meal is the sweet porride like mixture-the payasam which
come in various flavors of vermicelli, palad-pradaman,
rice etc. |
OKRA KICHADI: Okra (ladies finger) cooked into
a semi solid mixture with yogurt, red chilli. curry leaves
and other spices. |
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THEEYAL: A semi solid mixture of vegetables like
Kerala yam, snake gourd, egg plant etc with spices and
red chilli. |
ERISSERY
Ingredients :Six raw bananas cut into cubes,quarter
teapoon black pepper powder, 1/2 cup grated coconut,one
tea spoon chilly powder,half a tea spoon of turmeric
powder,urd dal, cummin and mustard seeds quarter spoon
each,salt and oil as required and a few curry leaves.
Method of Preparation Soak the cut
plantains in warm water mixed with turmeric for ten
minutes. Drain and cook the plantains with the remaining
turmeric and salt. Grind the coconut well with cumin
seed and add to the cooked plantains. Let it cook on
low heat for a few minutes.In the meantime, heat oil
and pop the mustard seeds. Add the urd dal and the coconut
gratings and stir till brown. Add this mixture to the
erisherry and thereafter add the curry leaves. |
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PULISSERY
INGREDIENTS ½ Onion, cut into
small pieces
2 or 3 Green chile, cut long
¼ tsp. Turmeric powder
½ tsp. chile powder
¼ tsp. methi (uluva/fenugreek) powder
¼ tsp. cumin (jeerakam) powder
oil
salt
mustard seeds
curry leaves
1 or 2 zuchini squash/chayote squash/green apple (grannysmith),
cut into pieces
2 c. Yogurt (wholemilk one is better), whipped well.
Method od PreparationHeat oil, fry
mustard seeds, then add onion, green chile and stir
for a while. Then add curry leaves (optional), and then
all the powders and salt. Stir for a few seconds, then
add the veg. pieces, and a cup of water. Cover it and
cook. When cooked, take it off the stove, and after
a while (when cooled down a bit) add the yogurt to it,
stir well. And it is ready! Note: (You can use ripe
mango instead of squash/apple if you like. Also, you
can add coriander leaves if you like. |
SAMBHAR Ingredients:-
Arhar dal half cup, 2 medium onions,3 large tomatoes,
1 tablespoon tamarind extract, 2 tablespoons corriander
powder, 1 tablespoon each chilly and turmeric powders,asaefoetid
and methi seeds quarter spoon each, oil, salt, curry and
cooriander leaves as required. Method of PreparationCook
dal, vegetables with chopped onions, turmeric powder,
chilly powder and sufficient water. Pour a little oil
and saute onions in a frying pan till the onions are light
brown. Mash the cooked dal with a wooden spoon and add
salt, coriander powder, methi powder, hing and the tamarind
extract. Cook on low heat for a few minute and add the
tomatoes and and half of the corriander leaves. When the
vegetables are cooked,,heat oil in a fry pan with a covered
lid and pop the mustard. Add the curry leaves and methi
seeds. Add this seasoning to the dal and vegetables and
garnish with the balance of the corriander leaves. |
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THEEYAL
Ingredients : One cup small onions,2 large
onions,garlic 2 cloves,corriander and methi seeds one
tea spoon each, one cup grated coconut, one table spoon
tamarind extract, chilly powder one table spoon, oil,
curry leaves and salt as required.
Method of Preparation Peel and chop
the large onions fine. Heat a little oil in a frying
pan and add ½ cup of the chopped onions, saute
well and when it becomes a brown add the curry leaves,
coriander and methi seeds. Stir for a few more minutes
and remove and keep aside. Wipe the frying pan clean
and add the coconut.Cook on low heat and roast till
it is brown. After cooling add a little water to it
and mix it with the onions. Heat the remaining oil in
a saucepan and add the mustard seeds. When they pop
up add the curry leaves and remaining onions and stir
till the onions becomes brown. Thereafter, add half
a cup of water with the tamarind extract and before
this starts to boil add the blended paste and cook on
low heat for 30 minutes. |
AVIYAL
Ingrdients : 1 or 2 green chilies
one teaspoon cumin seeds
½ teaspoon turmeric powder
raw coconut or coconut powder (½ 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
5 cups mixed vegetables (kumbalanga, kathirikka, padavallanga
or padaval, muringakka, raw plantain, carrots (1 or
2 only, else it becomes too sweet), japanese or any
variety long eggplant, long beans or french beans, cucumber,
potatoes, 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.
Method of Preparation Boil the vegetables with
half a cup of water, salt and turmeric powder. When
it starts to boil add very little water.Thereafter,
add the sliced green chilies to the boiling vegetable
and blend it with the coconut. Add the vegetables 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 chilies or half the green chilies
and cumin seeds. When the vegetables are almost cooked,
add this blended paste and curry leaves and cook for
a few minutes. Finally add the yogurt/lime juice/raw
mangoand mustard seeds and mix it in. You can season
with mustard seeds. Finally, add a dash of coconut oil
as this enhances the taste of avial. |
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