Curd Rice

Ingredients

1. Rice                              -  400    gm
2. Curd                             -  600    ml
3. Milk                              -  400   ml
4. Salt                                -  to taste
5. Ginger                            - 10  gm
6. Green chilies                   -  10 gm
7.  Mustard seeds                - 4  gm
8. Asafoetida                       - a pinch
9. oil                                    -30 ml

• Method         

     1. boil rice ,adding salt ,Cool slightly.  2 .Mix with curd  .  Add boiled and cooled milk .3.  Chop green chilies and ginger fine  .  4.  Heat  oil .Fry mustard seeds and  asafoetida   . 5. Add  curry leaves and   chopped  ingredients .Saute for 2  mnuitus . 6 .Switch  off  the fire and  add  the rice  curd  mixture to the

pan  .  7.Mix  well .Serve  with  pickles

Egg Rice - India

1. Pulao / Basmati rice - 500 gms
2. Eggs - 4
3. Ghee - 50 gms
4. Spring onions - 50 gms
5. Pepper corns - 10 gms
6. Cloves - 6
7. Cinnamon - a small piece
8. Salt to taste

Method - 

• Wash & boil rice, adding cinnamon, cloves, salt & pepper.
• Keep the rice warm till you prepare eggs
• Beat the eggs well, chop spring onion.
• Heat ghee saute onions. Add well beaten eggs, cook for a minute or two
• Add rice & stir well 
• Remove & serve hot

Moong Dal Kichdi ( Split green gram Rice ) - India

1. Pulao / Basmati Rice - 500 gms
2. Split green gram - 225 gms
3. Cinnamon - 1 small piece
4. Cloves - 6
5. Ghee - 55 gms
6. Onions - 115 gms
7. Turmeric - a pinch
8. Salt 10 gms

Method -

• Wash & soak gram for half hour
• Wash & soak rice for 15 mnts
• Heat ghee add sliced onions, spices & rice , split green gram , turmeric & double the amount of water. Stir & cover the vessel.
• Cook gently till rice is tender & soft.
• Serve hot garnished with chopped coriander leaves.

Coconut Rice - Indian

1. Rice - 1 kg
2. Coconut grated- 3 cups
3. Bengal Gram - 5 gms
4. Split black Gram - 5 gms
5. Red chillies - 5 gms
6. Mustard seeds - 1 tsp
7. Green chillies - 2
8. Cashew nut - 10
9. Ghee - 50 ml
10. Salt to taste

Method -

• Boil rice by adding salt. 
• Heat ghee , fry Cashew nut remove
• In remaining ghee crack mustard seeds add grams, red chilly , green chilly & fry . 
• Mix all ingredients together & serve hot.

Coconut Yellow Rice - Indian Food

1. Rice - 500 gms
2. Coconut - 115 gms
3. Onions - 50 gms
4. Turmeric - a pinch
5. Ghee - 50 gms
6. Garam Masala - 2 gms
7. Stock / Water - 900 ml
8. Salt - 10 gms

Method -

1. Clean, wash & soak rice for half an hour.
2. Scrape & grind coconut; soak in part of stock
3. Heat ghee, fry sliced onions till brown & crisp. Remove
4.  Add spice, drained rice,turmeric & fry
5. Add hot stock,coconut milk & salt.
6. Cook till rice is tender.
7. Remove excess moisture in the oven or with live coal on top.
8. Serve hot garnished with fried onion.

Lime Rice - Indian food

1. Rice - 500 gms
2. Lime - 2
3. Ghee - 30 gms
4. Turmeric -1 tsp
5. Fenugreek - 1 tsp
6. Split black gram - 15 gms
7. Spilt bengal grams - 15 gms
8. Mustard seeds - 1/2 tsp
9. Asafoetida - a pinch
10. Cashew nuts - 30 gms
11. Peanuts - 30 gms
12. curry leaves - a few sprigs
13. Salt - to taste
14. Red Chillies - 5 gms

Method -

1.  Boil rice & set aside.
2. Roast & powder fenugreek, turmeric & black gram.
3. Mix with rice
4. Add salt & lime juice.
5. Heat ghee, fry nuts & remove.
6. Add curry leaves, mustard seeds, asafoetida, bengal gram & red chillies.
7. When brown, remove from fire and add to rice.
8. Mix well. Add nuts & serve hot.

Yellow Rice - Indian Food

1. Pulao / Basmati rice - 500 gms
2. Ghee- 50 gms
3. Onions - 115 gms
4. Turmeric - a pinch
5. Cloves ,cinnamon, bay leaf, cardamom, Star anise ( Garam Masala) - 2 gms
6. Salt to taste
7. Water or stock 1 lit

Method -

1. Pick,wash & soak rice
2. Slice onions
3. Heat fat, fry sliced onions. Remove
4. Fry spices. Add rice & fry
5. Add turmeric dissolved in a little water; stir well
6. Add hot water or stock in the proportion 1:2 & salt
7. Finish off as  off Indian fried rice .
8. Serve hor garnished with fried onion & chopped coriander lvs

Fried Rice - Indian Version

1. Pulao / Basmati Rice - 500 gms
2. Onion - 115 Gms
3. Cloves - 4
4. Cinnamon - 3 gms
5. Cardamom - 4
6. Star anise - 1/2
7. Bay leaf - 1
8. Ghee - 50 gms
9. Salt to taste

Method -

1. Slice onions
2. Wash & soak rice
3. Heat ghee fry onions golden brown & remove
4. Fry whole garam masala. when it crackers add rice & fry
5. Add hot water (stock) in proportion of rice 1:2 and salt
6. when rice is cooked , finish off by sealing the container and placing in oven or by putting live coal on top of lid.
7. Garnish with fried onions & serve hot

Boiled Rice

1. Rice - 500 gms
2. Water - 1 ltr
3. Salt - 10 gms

Method -

Wash & soak Rice
Bring water to boil
Add rice, salt & simmer
Cook till rice is soft & water has evaporated. 

Garlic Sauce

1. Garlic - 3 Tbs
2. Tomato Sauce - 1 cup
3. Sesame oil - 25 ml

Method -

Heat oil in pan till smoking . Add chopped garlic . Stir for few seconds add sauce & little water & vinegar , boil & remove . Use with fried sea food.

Shrimp Cutlet

1. Shrimp - 250 gms
2. Ginger - 1 Tbs
3. Chopped green chilly - 1/4 cup
4. Shallots - 1/2 cup
5. Grated coconut - 1/4 cup
6. Garam masala - 1 Tsp
7. Pepper pdr - 1 Tsp
8. Salt for taste
9. Oil ( coconut ) - 250 ml

Method -

Crush ingredients from 2 - 8 in a grinder. Add shrimp crush & mix once again. Divide it into even balls. Shape it & deep fry till golden brown. Serve with garlic sauce.

Banana Fritters

1. Banana - 2 no's
2. Butter - 150 gms
3. Vanilla Ice cream - 100 ml
4. Honey - 50 ml 
5. Sugar - 3 Tbs

Method -

Make thin long slices of banana. Fry these golden brown both side using butter in a pan. Caramelize with sugar. Glaze with honey & serve with 2 scoops of ice cream.

Chicken Cutlet - Indian Style

 Chicken Minced - 750 gms

Potato boiled       -200 gm

Chilies finely chopped -8  nos

Ginger finely chopped -1  tbs

Pepper powdered         - 1Tsp

Onion chopped      -1 3/4 cup

Indian spice powdered Garam masala(cinnamon, cloves ,cardamom)  -     [ cinnamon 3 inch long, cardamom -3 cloves-5 , –powder all ] 

 1 tsp

  Grated coconut sauted in oil - 1/4 cup (optional )  

Coriander leaf chopped    -1/4 cup

Bread crumps   -2 cup

Egg                   -2 nos

Salt                   - 1 tsp [for taste]

Oil coconut       -250 gm

Preparation

First  cook the chicken by adding salt..

Heat the pan put oil make sure the oil is hot put the  ginger cook for 2 min add  chilies cook for 4 min add onion chopped when it turns light brown add coriander leaves,  pepper powder Indian masala When it cooked perfectly simmer the flame and add the cooked minced chicken  in to the pan and mix well and put it in a bowl and add smashed potato, coconut and mix well and make small shapes .In other bowl beat egg take bread crump dip the mixture in the egg next in the crump. Heat the pan put oil for deep fry   .make sure the oil is hot put in the cutlet and make sure it turns brown. Take a plate put some tissue paper   and Put the cutlet  in it serve hot with tomato sauce.

Chicken Fry - Kerala Style

Ingredients

1. Chicken Boneless - 1 Kg
2. Chilly powder - 3 Tsp
3. Turmeric Powder - 1 Tsp
4. Coriander Powder - 4 Tsp
5. Garam Masala - 1 Tsp
6. Pepper Powder - 1 Tsp
7. Green chilies paste - 6 no's
8. Ginger Garlic- 2 Tbs each
9. Cumin powder - 1/4 Tsp
10. Yogurt - 3 Tbs
11. Shallots paste - 4 numbers
12. Salt - 1/2 Tsp
13.  Coconut Oil - 500 ml

Preparation 

Make a paste using ingredients from 2-12& little coconut oil. Marinate the chicken with this paste for half an hour in fridge. Deep fry in coconut oil till brown & serve hot with onion, Chilly vinegar salad. 

Coconut Chutney

 Medium cup Grated coconut           -      1      cup.

Shallot                                                   -      5       nos

Chilies green                                        -      4       nos

Garlic                                                      -      1 no

Ginger                                                     -      small piece

Curry leaf                                               -       3 leaves

 Salt                                                          -       ½   tsp (for taste)

Preparation

Grind together all ingredients well. Make it in a ball shape & serve 

Ghee Rice

Ingredients.

1. Basmati Rice - 2 cups
2. Water - 4 cups
3. Onion Sliced fried - 1 cup
4. cloves - 6 No's
5. Cinnamon - 3 inch crushed
6. Raisins fried in Ghee - 3 Tbs
7. Cashew fried in Ghee - 3 Tbs
8. Lime juice - 1 Tbs
9. Coriander leaves chopped - 1/2 cup
10. Mint leaves Chopped - 1/4 cup
11. Salt 1 Tsp
12. Ghee ( Clarified Butter ) - 75 ml

Preparation.

wash & drain rice . Heat a thick bottom pan & fry rice in 25 ml ghee till it cracks & remove.

Pour 4 glass water in a pressure cooker & put cinnamon & cloves, pour lime juice, 25 ml Ghee , add salt & boil. Add rice mix & cover with lid without the weight. When steam starts to come reduce the flame & simmer for 8 minutes. Switch off . Transfer the contents to a serving vessel , garnish with chopped coriander & mint leaves , fried onion, fried raisins & fried cashew nuts. 

Ghee rice tastes better with coconut chutney.

Beef Vindaloo

Ingredients

1. Beef - 500 Gms ( Cut into 2 inch square pieces )
2. Chilly Powder - 3 Tsp
3. Coriander powder - 2 Tsp
4. Turmeric powder - 1/2 Tsp
5. Garam Masala - 1 Tsp
6. Pepper Powder - 1/2 Tsp
7. Salt - 1 Tsp
8. Onion Sliced - 1.5 cup
9. Chilly chopped - 8 no's
10. Ginger Garlic crushed - 1 Tbs each
11. Oil - 150 ml
12. Vinegar - 1.5 Tsp

Preparation.

Heat the pan pour oil add ginger garlic paste stir for few seconds. Then add chopped green chilies continue stirring for three minutes aprox. Add sliced onions stir till the mixture turns light brown. Add a paste made of Chilly powder, coriander powder,Turmeric powder, Garam Masala & Pepper powder. Cook well until raw taste is eliminated. Transfer this mixture to a pressure cooker, add beef pieces and mix. Add salt,vinegar, little water & cook till tender.serve hot with Ghee rice , Pulao or any Indian bread.

Pork chops with mustard sauce

Ingredients

Pork    - 1 Kg

Onion Sliced-   2 ½ Cup

Butter         - 100gm

Coconut Oil      -150 Ml

Ginger Chopped - I Tbs

Garlic   Chopped -3/4 Tbs

Chilly   Chopped – 8 no’s              

Turmeric       - 1 Tsp

Coriander Powder - 1 Pinch

Small Cumin Seed Grinded - ½ Tsp

 Masala [3 Inc Cinnamon, 6 cardamon, 5 Cloves]-Grind Specially For Pork Chops

Thick Coconut Milk   - 1 Cup

Light Coconut Milk –I ½ Cups

Cashew Paste        - ½ Cup

Salt   - For Taste

For Pasting Masala

Ginger    chopped -1 tsp

Garlic chopped - 1 tsp

Chilly (Jalapeno) chopped    -1 tbs

Mustard               -2 tbs

Skin of drumstick tree -2 inch long [optional]

For mustard sauce

                                                                                                       

  Mustard garbled   -1 cup

Cashew - ¾ cup

Raisins        -1/2 cup

Vinegar -1 cup

Salt        -1/2 tbs

For garnishing

Raisins fried in ghee - 2 tbs

Cashew fried in ghee -2 tbs

Preparation

                Boil pork with crushed raw cinnamon 2 inch, cardamom -4, cloves -3 ½ tsp 0f turmeric powders,

Cook well. Slice pork 2 inch long ½ inch width piece and seal off both sides of pork piece in a hot pan

Heat the pan  add  4  tbs   oil  add  chopped chilly  ginger garlic  when it turns brown    add  [ pasted ginger garlic chilly mustard   skin of drum stick  tree]  stir continuously   when it cooks add coriander powder pinch of turmeric powder   garam masala stir  add butter when it cooks perfectly add cashew paste added in light coconut milk  make sure it cooks well then add the pork  when it boils lower the flame  put  thick coconut  milk after  3 sec  turn off the flame garnish with raisins and cashew. Finish off with a Tbs of vinegar & chopped coriander leaves. 

For mustard sauce

Soak mustard in vinegar add cashew and raisins some salt & grind to a perfect smooth paste without adding water  

Serve the pork hot with a spoon of mustard sauce

Fish fry – Kerala Style

Fish [any]      - 1/2    kg

Turmeric          -1 tsp

  Cashmere chili powder -2 tbs

Pepper powder- 1 tsp

Ginger -1 ½ tbs

Garlic   - 1 tbs

Chilly     - 4 no’s

Shallot   - 4 no’s

Salt -     1 tsp

Water- 2 tbs

Coconut oil    -   200 mg 

Garnish

Tomato   [sliced]   - 2 cup

Onion [sliced] – 2 cup

Chilly chopped -1 tbs

Lime juice    -1 tbs

Preparation

Wash fish put gashes or slit s. Grind all ingredients (Turmeric          -1 tsp

  Cashmere chili powder -2 tbs

Pepper powder- 1 tsp

Ginger -1 ½ tbs

Garlic   - 1 tbs

Chilly     - 4 no’s

Shallot   - 4 no’s

Salt -     1 tsp

Water- 2 tbs) together     and marinate the fish, keep   it in the fridge for 30 min.  Heat the oil & shallow fry fish till dark brown.

Garnish

 Mix sliced tomato onion chilly salt and lime juice well

Fish stew - Fort Kochi style

Pearl spot (Fish)              - 1 kg

Turmeric powder    - 1 tsp

Pepper powder       - 1 ½ tbs

Small Cumin seed  - 1 tsp

Salt -    for taste

Chilies- 10 no’s

Ginger chopped   - ¾ tbs

Garlic    chopped - ¾ no’s

Onion sliced - 1 ½ cup

Garam masala  - ½ tbs

Thick coconut milk -150 ml          

Light coconut milk - 300 ml

Cow’s milk - 100 ml

Corn flour   - 3 tbs

Ghee              -3 tbs

Coconut oil   - 4 tbs

Butter -100 mg

Cashew pasted - ½ cup

Cashew, raisins [fried in ghee] -50 mg each

Preparation                                                  

First clean the fish & make gashes or slits, marinate  with  turmeric, salt, pepper powder and water mixture  and put it in the fridge for 30 min then fry till  light brown on each side  put it In  a  plate take the balance oil. Heat coconut oil in a pan put ginger stir for 2 min then put the garlic  stir  for 1 min    then add  sliced chilies  stir for 4 min  then add chopped  onion  sauté till light brown then  add  garam masala powder ½  tbs pepper powder  and   cumin seed  cook well till raw smell goes . Add cashew paste when it cooks well add the butter & cook, add corn flour when it turns light brown add 100 ml cow’s milk & thicken. Pour light coconut milk stir continually until boils add   salt. Then carefully place fried fish pieces, simmer the flame cook this for 1min and add the thick coconut milk cook for 3 sec and turn off the flame. Garnishing with fried cashew and raisins & serve hot with bread

Beef Stew - Indian

beef  boneless                 -  2 cup

beef  stock                   -1 cup[cook beef with cinnamon-2 inch long,cardamom-3,cloves-4,salt ,ginger-1 tbs,salt]

Coconut milk     thick                                        -  1 cup

Ginger                                                                  - 1 tbs

Coconut milk light                                            - 3 cup

Shallot      [chopped]                                         -  ½  cup

Onion        [chopped]                                                           -  1   ½  cup

ginger       [chopped ]                    -               ½ tbs

 Coriander   leaf                                                 -   3   stalk

Carrot                                                                        -   200 gm { par boiled}

Potato                                                                        -     300 gm { par boiled}

Cauliflower             - fried in cornflour  batter   1 cup

Garam masala (cinnamon, cloves, cardamom)  -     [ cinnamon 3 inch long, cardamom -3–powder all                                                              cloves-4]   1 tsp

Salt                                                                         - 1 tsp    {for taste}

Oil coconut                                                             -4 tbs

Butter                                                                     - 150 gm

Corn flour                                                              - 3  tbs

Cashew ,raisins                                                           -3 tbs

Preparation

First heat  the pan pour oil & 50 gm butter  when it turns hot put ginger  stir for 2 min then add sliced chilies stir for 5 min   then add onion shallot  when it turns light brown  put  balance butter then  put  corn flour  when it turns  light  brown add beef stalk  add light coconut milk  make it boil  then add diced vegetables add beef after boiling ,add salt &  cook simmer the flame

then add coriander leaf & thick coconut milk Simmer it for minute  don’t  make it boil  add masala powder and garnish with cashew & raisins fried in Ghee ( Clarified butter ).   Serve hot

Garam masala

cinnamon, cloves ,cardamom  -     [ cinnamon 3 inch long, cardamom -3 cloves-5 , –powder all ]  

Beef Cutlet - Indian

 Beef keema  (minced beef )         -    350 gm Beef

Potato boiled       -150 gm

Chilies finely chopped -6  nos

Ginger finely chopped -1/2  tbs

Pepper powdered         - ½ tbs

Onion chopped      -1 cup

Indian spice powdered Garam masala(cinnamon, cloves ,cardamom)  -     [ cinnamon 3 inch long, cardamom -3 cloves-5 , –powder all ] 

 1 tsp

    -1 ½ tsp

Coriander leaf chopped    -1/4 cup

Bread crams   -2 cup

Egg                   -2 nos

Salt                   - 1 tsp [for taste]

Oil coconut       -250 gm

Preparation

First  cook the keema by adding  ½ of pepper  powder  of ¾  tbs  masala some salt ginger  3 chopped chilly  coriander leaf mix well these ingredients put  this mixture in pan and some half  cup water and make sure it cook well .Take the mixture in a bowl  .

Heat the pan put oil make sure the oil is hot put the balance ginger cook for 2 min add balance chilies for 4 min add onion chopped when it turns light brown add remaining pepper powder Indian masala When it cooked perfectly simmer the flame and add the beef mixture in to the pan and mix well and put it in a bowl and add smashed potato and mix well and make small shapes .In other bowl beat egg take bread crump dip the mixture in the egg next in the crump. Heat the pan put oil for deep fry   .make sure the oil is hot put in the beef and make sure it turns dark brown. Take a plate put some tissue paper   and Put the cutlet  in it serve hot with tomato sauce

Bread Toast

Bread                                               -10 pieses

Egg      -  1nos

Cinnamon  powder  -  ½  tsp

Milk cold       -250 ml

 Vanilla Ice crème   - 2  scoop     

sugar   - ½ tbs

butter   - 200 gm

strawberry syrup   -1/4  cup

Preparation

first  mix milk egg sugar cinnamon powder beat well   [u can use blender] then put the mixture in a bowl add ice cream beat well .souk the bread for 1 or 2 second  heat the pan  add the butter  make it hot  put the bread in the  pan make it golden brown on each side .and put  some syrup  on top of toast serve hot along with a scoop of vanilla ice cream.

Chicken stew Indian version

Chicken boneless                 -  1  ½ cup

Chicken stalk                   -1 cup

Coconut milk     thick                                        -  1 cup

Ginger                                                                  - 1 tbs

Coconut milk light                                            - 3 cup

Shallot      [chopped]                                         -  ½  cup

Onion        [chopped]                                                           -  1   ½  cup

ginger       [chopped ]                    -               ½ tbs

 Coriander   leaf                                                 -   3   stalk

Carrot                                                                        -   200 gm { par boiled}

Potato                                                                        -     300 gm { par boiled}

Garam masala (cinnamon, cloves, cardamom)  -     [ cinnamon 3 inch long, cardamom -3–powder all                                                              cloves-5]   1 tsp

Salt                                                                         - 1 tsp    {for taste}

Oil coconut                                                             -4 tbs

Butter                                                                     - 150 gm

Corn flour                                                              - 3  tbs

Cashew ,raisins                                                           -3 tbs

Preparation

First heat  the pan pour oil & 50 gm butter  when it turns hot put ginger  stir for 2 min then add sliced chilies stir for 5 min   then add onion shallot  when it turns light brown  put  balance butter then  put  corn flour  when it turns  light  brown add chicken stalk  add light coconut milk  make it boil  then add diced vegetables add chicken  after boiling ,add salt &  cook simmer the flame

then add coriander leaf & thick coconut milk Simmer it for minute  don’t  make it boil  add masala powder and garnish with cashew & raisins fried in Ghee ( Clarified butter ).   Serve hot

Stew - Indian style

Shallot                                                                 -   ¼  cup

Coconut milk     thick                                        -  1 cup

Ginger                                                                  - 1 tbs

Coconut milk lite                                               - 3 cup

Onion                                                                   -  1 ½  cup

 Coriander   leaf                                                 -   3   stalk

Carrot                                                                        -   200 gm { par boiled}

Potato                                                                        -     300 gm { par boiled}

Garam masala(cinnamon,claus,cardamom)  -      cinamon 3 inch long,cardamom -3 ,cloves-5,powder all

1tsp

Salt                                                                         - 1 tsp    {for  taste}

Oil coconut                                                             -4 tbs

Butter                                                                     - 150 gm

Corn flour                                                              - 3  tbs

cashew ,raisins                                                           -3 tbs

Preparation

First heat  the pan put oil 50 gm butter  when it turns hot put ginger  stir for 2 min then add sliced chilies stir for 5 min   then add onion shallot  when it turns brown  put  balance butter t hen put  corn flour  when it turns  light  brown  add light coconut milk  make it boil  then add diced vegetables ,add salt &  cook

Simmer it for minute then add coriander leaf & thick coconut milk & masala powder and garnish with cashew & raisins fried in Ghee ( Clarified butter ).   Serve hot

TAMARIND & COCONUT CHUTNEY

 Tamarind seeds removed                                     -  1 ½  tbs

Medium cup Grated coconut                              -    1     cup

Shallots                                                                   -      5 nos

Garlic                                                                      -     1    nos

Ginger                                                                     -    small  piece

 Curry leaf                                                               -   3 leaf

Chilly powder                                                          -    1 tbs

Salt                                                                             -   ½  tsp(for taste)

Preparation

Mix all ingredients together & grind well. Serve garnished with Fried curry leaves.

Mango chutney

Mango raw                                         -      ½   of   1 mango

 Medium cup Grated coconut           -      1      cup.

Shallot                                                   -      5       nos

Chilies green                                        -      4       nos

Garlic                                                      -      1 no

Ginger                                                     -      small piece

Curry leaf                                               -       3 leaves

 Salt                                                          -       ½   tsp (for taste)

Preparation

Grind together all ingredients well. Make it in a ball shape & serve 

About the author

Let me introduce My self. i am a home maker from Fort Kochi Kerala. For us ; people in Fort Kochi ; life is full of celebration with good food, wine & music. Through this blog I indent to introduce a great but forgotten food culture of Kerala Christians. Even though I will be bringing up Christian food from the past , I also will be introducing you to various foods from different part of the world & also will be introducing you to different joints / hang outs & restaurants we visit.

so sit back & be prepared for an existing journey towards the unseen food world.