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Cooking
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.
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Erissery
Green bananas or plantains
(nenthrakkay) - cubed
turmeric powder - 1 teaspoon
chilli powder - 1 teaspoon
cumin 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 plantains.
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 eriserry and mix in the
curry leaves.
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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 sauté
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.
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Mizhukku
Puratti (Vegetable Fry)
green beans - 1 inch
length - 2 cups
plantains or green bananas - cubed - 1 cup
salt to taste
oil 3 teaspoons
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 microwave 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.
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Fish
Moilly (Fish Stew)
About 1 1/4 tsp. salt.
1/2 tsp. ground turmeric
1 lb (450g) fish steaks or fillets, cut into 2 inch cubes
4 Tbs. 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
3 Tbs. 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 work
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.
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Kazhikutta
(Kerala Coconut Dumplings)
Mix together:
4 Tbs. shredded unsweetened coconut
1 Tbs. 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 speciality of Kerala, and in Malayalam it is called
"kazhikutta."
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Thoran
(Vegetables Simmered in Coconut Milk)
1/2 lb. Beans/Carrot/Yellow
or Mexican Squash/Beetroot
note: If using Carrot or Beetroot, grate them. If others, cut
them into small pieces (cubes). You can also use carrot and beans
together, then cut carrots too into small cubes.
1/2 tsp. chile powder
1/4 tsp. turmeric powder
1/2 c. dessicated/shredded coconut
1/3 onion cut into small pieces
oil
salt
mustard seeds
curry leaves (optional).
Heat oil, fry mustard
seeds, then add onion, and stir until it turns light brown. Then
add salt, then chilli and turmeric, and stir well. Add coconut,
stir well for while, and then add the veg. Cover it and cook on
a low flame. Give a stir once a while between a coup le of minutes,
until it is cooked. Thoran ready! (You can add cumin powder [a
pinch] too if you like.)
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Upperi
(Mezhukkupuratti)
3/4 lb. Beans/Carrot/Snow
peas/Asparagus/potato/etc
note: Cut them into small pieces (grate carrot/beetroot - optional)
1/3 onion cut into small pieces
3/4 tsp. crushed red chile
oil
salt
mustard seeds
curry leaves (optional)
garlic (if you like; crush them)
Heat oil, add mustard
seeds (if you are using it), then add onion (and garlic if you
are using it), stir until it turns light brown, add salt, and
then crushed chilli; stir well for a while until the chilli is
well fried. Then add vegetables stir well, cover it and cook in
a low flame, and it is ready! (You can cook parippu, cherupayar,
vanpayar, kadala, etc. too the same way. First you have to cook
(boil) them, and add salt to it when cooked. Also to the split
peas and cherupayar, you can add 1/2 cup of shredded coconut,
after frying curshed chilli, if you like. When cooking kadala,
you can add a teaspoon of garam masala too if you like, after
adding crushed chilly.)
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Katti
Parippu (Beans without Flavor)
1 - 2 c. yellow mung dal or yellow split peas
1 potato (optional), cut into cubes
1/4 onion, cut long
2 or 3 green chile, cut long
1 shallot, cut into small thin pieces
oil
salt
crushed chilli or red whole chilli
Mustard seeds and curry leaves are optional
Cook parippu with onion,
green chilli, potato, and a few drops of oil. When cooked, add
salt, stir well. Smash the potato pieces well. Heat oil, fry mustard
seeds, add shallots, then red chilli and curry leaves, add it
to the parippu when the shallots turn brown. Stir well, and it
is ready!
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Potato
Fry
2 or 3 Potato, cut into
round slices, 5mm thick
1 tsp. Chilly powder
1/4 tsp. plain flour
oil, salt
Mix the potato slices
with chilli powder, plain flour, and salt. And then heat the oil
and fry them (like you fry fish) in low flame.
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