Irachi Ishtew

Irachi Ishtew

By  Chef Shantanu Gupte
From   India Unlimited

Prep: 25 minutes

Cook: 20 minutes

Method: Easy

Course: Main Course

Type: Kerala

Key Ingredients:

Famous Kerala speciality – the combination of appam and ishtew is just too irresistible

Ingredients

  • Boneless chicken, cut into medium cubes 250 gms
  • Coconut oil 2 tbsps
  • Green cardamoms 6
  • Cloves 7 to 8
  • Black peppercorns 12 to 15
  • Star anise 3
  • Cinnamon 2 one-inch sticks one-inch sticks
  • Bay leaves 3
  • Fennel seeds 1 tsp
  • Medium onions, sliced 1½
  • Ginger, sliced 1 inch
  • Garlic cloves, sliced 4 to 5
  • Green chillies, chopped 3
  • Curry leaves 8 to 10
  • Salt to taste
  • Carrots, peeled and diced ¾ cup
  • Thin coconut milk 1 cup
  • Thick coconut milk ½ cup
  • Potatoes, peeled, cubed and deep fried 1 cup
  • Garam masala powder ½ tsp
  • Cumin powder ½ tsp
  • Dried fenugreek leaves (kasuri methi) 1 tsp
  • Coconut cream 1 tbsp

Methods

  • Heat coconut oil in a deep non-stick pan and add green cardamom, cloves, black pepper corns, star anise, cinnamon, bay leaf, fennel seeds, onions, ginger, garlic, green chillies, curry leaves and salt and saute till fragrant.
  • Add carrot and chicken pieces and mix. Add water and thin extract of coconut milk and cook it for 10 to 12 minutes.
  • Once the chicken is cooked, add potato cubes and mix.
  • Mix together thick coconut milk, garam masala powder, cumin powder, salt and dried fenugreek leaves, add to the pan and mix well.
  • Add coconut cream and mix well. Transfer into a serving bowl and serve hot with appams.

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Beetroot Pachdi

Beetroot Pachdi

By Chef Shantanu Gupte
By India Unlimited

Prep: 10 minutes

Cook: 15 minutes

Method: Easy

Course: Main Course

Type: Kerala

Key Ingredients:

  • Beetroots
  • Scraped coconut

A refreshing side dish, it is flavourful and tasty too

Ingredients

  • Beetroots, peeled and grated 1 cup
  • Ginger, chopped 1 tsp
  • Green chilli 1
  • Dried red chillies 2
  • Cumin seeds ½ tsp
  • Mustard seeds ½ tsp
  • Curry leaves 4 to 5
  • Turmeric powder ½ tsp
  • Fresh coconut, scraped 1½ tbsps
  • Coconut oil 1½ tbsps
  • Yogurt 3 tbsps
  • Salt to taste

Methods

  • Heat a non-stick pan, add beetroot and a little water and cook for some time.
  • Put ginger, green chilli, red chillies, cumin seeds, mustard seeds, curry leaves, turmeric powder, coconut and a little water in a mixer jar and grind to a paste.
  • Add this paste to beetroot. Rinse the mixer jar with a little water and add it to the beetroot mixture and mix well. Cook for 2-3 minutes.
  • Heat coconut oil in a small non-stick pan, add mustard seeds, cumin seeds and curry leaves and saute till the seeds splutter. Add this tempering to the beetroot pachdi and mix well.
  • Transfer into a bowl, add yogurt and salt and mix well. Serve.

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Cherupayar Payasam

Cherupayar Payasam

By Chef Shantanu Gupte
By India Unlimited

Prep: 10 minutes

Cook: 35 minutes

Method: Easy

Course: Main Course

Type: Kerala

Key Ingredients:

  • Split skinless green gram (dhuli moong dal)
  • Coconut milk
  • Jaggery

A must in the Onam menu, this is a dal payasam which the locals of Kerala love

Ingredients

  • Split skinless green grams (dhuli moong dal) 1 cup
  • Coconut milk 1 cup
  • Jaggery (gur), grated 3 tbsps
  • Ghee 2 tbsps
  • Green cardamom powder ½ tsp
  • Dried ginger powder (soonth) ½ tsp
  • Dried coconut, grated 1 tbsp
  • Cashewnuts 8
  • Coconut cream to drizzle

Methods

  • Melt jaggery in a non-stick pan with little bit of water.
  • Heat 1 tbsp ghee in a cooker and add split green gram and saute till it becomes golden brown.
  • Add 2 cups water, cover the cooker and cook under pressure till 3 whistles are given out.
  • Open the lid when the pressure reduces completely. Add jaggery syrup, cardamom powder and dried ginger powder and mix well. Cook for 3-4 minutes.
  • Add coconut milk and mix. Cook till it just comes to a boil. Switch off the heat.
  • Heat remaining ghee in a small non-stick pan, add dried coconut and cashewnuts and saute till they are golden. Put half of this mixture into the cooker and mix and cook till the payasam is semi-thick.
  • Transfer it into a serving bowl and garnish with sautéed coconut and cashewnuts and drizzle coconut cream.

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Kerala Fish Curry with Appam

Kerala Fish Curry with Appam

By Chef Ajay Chopra
By Hi Tea

Prep: 16 hours

Cook: 50 minutes

Method: Moderate

Course: Main Course

Type: Kerala

Key Ingredients:

  • Basa fish
  • Raw rice
  • Parboiled rice

This is eaten as a breakfast snack in most Kerala homes at least once a week

Ingredients

  • Basa fish fillets 250 gms
  • Coconut oil 2 tbsps
  • Mustard seeds 1 tsp
  • Fenugreek seds (methi dana) ½ tsp
  • Curry leaves 10
  • Green chillies, slit 3
  • Ginger, chopped 2 tbsps
  • Garlic, chopped 2 tbsps
  • Medium onions, chopped 2
  • Salt to taste
  • Turmeric powder 1 tsp
  • Red chilli powder 1 tsp
  • Crushed black peppercorns 1 tsp
  • Medium tomatoes, chopped 2
  • Coconut milk 300 ml
  • Tamarind pulp 1 tbsp
  • Raw rice 200 gms
  • Parboiled rice 100 gms
  • Sugar 2 tbsps
  • Yeast 1 tbsp

Methods

  • To make fish curry, heat coconut oil in a deep non-stick pan, add mustard seeds, fenugreek seeds, curry leaves and green chillies and let the seeds splutter. Add ginger, garlic, onions and salt, mix and saute till onions are lightly browned.
  • Add turmeric powder, ½ tsp red chilli powder, crushed black peppercorns, tomatoes and a little water and cook for 10 minutes.
  • Cube fish fillet and marinate with some salt and remaining red chilli powder for 5 minutes.
  • Add 200 ml coconut milk and tamarind pulp and mix well.
  • Add fish, mix gently and cook for 2-3 minutes.
  • To make the appam, rinse both the rice together a couple of times. Soak them overnight.
  • Drain and put them in a mixer jar and grind to a fine batter. Transfer into a deep vessel. Add salt, sugar and remaining coconut milk and mix nicely. Let it ferment overnight.
  • Add yeast and mix well and set aside for the yeast to prove.
  • To make the appam, heat a non-stick appam kadai, pour a ladle full of batter in it and swirl the kadai so that the batter spreads evenly on the sides. Most of the batter collects in the centre.
  • Cover the kadai and let appam cook. The base would become nicely light golden.
  • Serve the appam hot or warm with fish curry.

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Idiyappam and Vegetable Stew

Idiyappam and Vegetable Stew

By Chef Shantanu Gupte
By Health Mange More

Prep: 20 minutes

Cook: 25 minutes

Method: Moderate

Course: Main Course

Type: Kerala

Key Ingredients:

  • Rice vermicelli
  • Mixed vegetables
  • Potatoes
  • Coconut milk

This is a very easy way to make idiyappam – serve it with vegetable stew

Ingredients

  • Idiyappam
  • Rice vermicelli 1 cup
  • Salt 2 tsps
  • Vegetable stew
  • Mixed vegetables, boiled 1 cup
  • Potatoes, boiled, peeled and cubed ½ cup
  • Oil 2 tbsps
  • Green cardamom 1
  • Black peppercorns 4 to 5
  • Fenugreek seeds (methi dana) ½ tsp
  • Mustard seeds 1 tsp
  • Cloves 4 to 5
  • Onion, chopped 2 tbsps
  • Curry leaves 4 to 5
  • Green chillies, slit 2
  • Salt to taste
  • Coconut milk ½ cup
  • Fresh coconut, scraped 2 tsps

Methods

  • To make idiyappam, boil sufficient water in a deep non-stick pan, add salt and soak rice vermicelli in it for 2 minutes. Drain and set aside. Discard the cooking liquour.
  • To make vegetable stew, heat oil in a non-stick wok, add green cardamom, black peppercorns, fenugreek seeds, mustard seeds and cloves and saute till the seeds splutter.
  • Add onion, curry leaves and green chillies, mix and saute till onion becomes translucent.
  • Add boiled vegetables, potatoes, salt, ½ cup water and coconut milk. Mix and cook for 2-3 minutes.
  • Add scraped coconut, mix and cook till the stew thickens.
  • Place the idiyappam on a serving plate, transfer the stew into a serving bowl and serve hot.

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Moru Kalan

Moru Kalan

By Chef Shantanu Gupte
By Health Mange More

Prep: 10 minutes

Cook: 15 minutes

Method: Easy

Course: Main Course

Type: Kerala

Key Ingredients:

  • Raw bananas
  • Yam
  • Yogurt

Raw bananas and yam cooked in a coconut-yogurt masala

Ingredients

  • Raw bananas, peeled and sliced 2
  • Small yam, peeled and sliced 1
  • Yogurt (moru) 1 cup
  • Red chilli powder 1 tsp
  • Turmeric powder ½ tsp
  • Salt to taste
  • Fresh coconut, scraped ½
  • Cumin seeds 2 tsps
  • Green chillies, slit 4 to 5
  • Coconut oil ½ tbsp
  • Mustard seeds 1 tsp
  • Curry leaves 10 to 12
  • Dried red chillies 2
  • Fresh coriander leaves, chopped 1 tbsp

Methods

  • Put raw bananas and yam in a deep non-stick pan, add 2 cups of water, red chilli powder, turmeric powder and salt and bring it to a boil. Cook till both the vegetables are tender.
  • Grind together coconut, 1½ tsps cumin seeds and green chillies in mixer into smooth paste. Transfer the paste into a bowl, add yogurt and mix well.
  • Heat oil in a non-stick wok, add ½ tsp cumin seeds, mustard seeds, curry leaves and dried red chillies and saute till the seeds splutter.
  • Add ground paste-yogurt mixture, mix well. Add salt and mix.
  • Add this to bananas and yam and cook for 2-3 minutes.
  • Transfer into a serving bowl, garnish with coriander leaves and serve hot.

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