Kerala Kitchen https://food.manoramaonline.com/food/kerala-kitchen.rss en Fri, 22 Mar 2019 12:14:39 GMT https://www.manoramaonline.com/privacy.html Easy pappadam curry to go with rice Keralites love having rice with crumbled pappadam in it. Delicious curry, with thick gravy, too can be made using crunchy pappad. It can be prepared in a jiffy and is an ideal dish to be packed for lunch to school or office. Check out this easy recipe of pappad curry. https://food.manoramaonline.com/food/kerala-kitchen/2019/07/06/easy-pappadam-curry-rice-recipe.html https://food.manoramaonline.com/food/kerala-kitchen/2019/07/06/easy-pappadam-curry-rice-recipe.html Mon, 08 Jul 2019 00:43:32 GMT Lakshmi Nair tells you the right way to prepare idli-dosa batter Deliciously soft idli and crispy dosa could be easily made by adding a few 'special' ingredients while preparing the batter. Here's vlogger and culinary expert Lakshmi Nair sharing a few tips to make the perfect batter for your favourite breakfast dishes. https://food.manoramaonline.com/food/kerala-kitchen/2019/06/28/lakshmi-nair-tips-prepare-idli-batter.html https://food.manoramaonline.com/food/kerala-kitchen/2019/06/28/lakshmi-nair-tips-prepare-idli-batter.html Sat, 29 Jun 2019 01:08:25 GMT Special chicken baked in tender coconut Chicken baked over hot charcoal may not be the easiest dish to prepare. However, it indeed is one of the most delicious chicken dishes. Check out this special recipe of chicken baked in tender coconut. The spicy marinade of bird eye chilli, ginger-garlic and yogurt packs it with flavours and makes the chicken pieces tender as well. The marinated chicken pieces are then stuffed inside very tender coconuts and baked on coal. The spiciness from the special marinade and the smoky flavour makes this perfectly cooked chicken finger-licking good. https://food.manoramaonline.com/food/kerala-kitchen/2019/06/23/chicken-baked-tender-coconut.html https://food.manoramaonline.com/food/kerala-kitchen/2019/06/23/chicken-baked-tender-coconut.html Mon, 24 Jun 2019 00:42:58 GMT Kumbalanga olan Delicious 'olan' holds a prime position in the majestic Kerala sadya (traditional vegetarian feast). Olan amazingly balances the flavours when the spicy and tangy pickles and the sour ginger curry hit the palette. The dish can be prepared using a variety of vegetables. Fresh coconut milk is added in olan in some parts of Kerala. Check out this simple recipe of Malabar-style ash gourd olan. https://food.manoramaonline.com/food/kerala-kitchen/2019/06/16/kumbalanga-olan-malabar-style-kerala-recipe.html https://food.manoramaonline.com/food/kerala-kitchen/2019/06/16/kumbalanga-olan-malabar-style-kerala-recipe.html Sun, 16 Jun 2019 10:06:40 GMT Lakshmi Nair's easy pressure cooker sambar Spicy and flavoursome sambar is undoubtedly an eternal combination for breakfast dishes like idli and dosa. Culinary expert Lakshmi Nair, in the latest episode of her vlog, introduces an easy sambar cooked in pressure cooker. This breakfast sambar which tastes amazing with idly or dosa can be prepared in a jiffy. However, this dish isn’t an ideal accompaniment for an elaborate lunch as not many ingredients and vegetables are added in it. Here is how the easy pressure cooker sambar is made. https://food.manoramaonline.com/food/kerala-kitchen/2019/06/12/pressure-cooker-sambar-recipe.html https://food.manoramaonline.com/food/kerala-kitchen/2019/06/12/pressure-cooker-sambar-recipe.html Wed, 12 Jun 2019 04:07:55 GMT Ayala pollichathu Mackerel, rich in omega 3 fatty acids, is a fleshy fish with a distinct flavour of its own. Whole mackerel grilled with spicy masala, inside a plantain leaf packet is simply delightful. The fish absorbs the flavour from the masala mixture and the plantain leaf. Here is how a whole mackerel is grilled to perfection. https://food.manoramaonline.com/food/kerala-kitchen/2019/06/07/ayala-ayila-pollichathu-steamed-mackerel-fish-recipe-banana-leaf.html https://food.manoramaonline.com/food/kerala-kitchen/2019/06/07/ayala-ayila-pollichathu-steamed-mackerel-fish-recipe-banana-leaf.html Tue, 25 Jun 2019 05:45:27 GMT Chakka peera Jackfruit is known for its distinctive taste and aroma. It is also nutritious and rich in vitamin. Here is the recipe of chakka peera, a dish made with jackfruit and coconut. https://food.manoramaonline.com/food/kerala-kitchen/2019/05/25/chakka-peera-jackfruit-recipe.html https://food.manoramaonline.com/food/kerala-kitchen/2019/05/25/chakka-peera-jackfruit-recipe.html Thu, 04 Jul 2019 03:07:21 GMT Chakkapazham curry for this jackfruit season Ripe jackfruit makes the right ingredient for the perfect curry this season. The creamy curry can be relished with rice and has a distinctive taste and aroma. Here is the recipe for chakkapzaham curry aka ripe jackfruit curry. https://food.manoramaonline.com/food/kerala-kitchen/2019/05/21/chakkapazham-curry-ripe-jackfruit-seasonal.html https://food.manoramaonline.com/food/kerala-kitchen/2019/05/21/chakkapazham-curry-ripe-jackfruit-seasonal.html Tue, 21 May 2019 05:34:35 GMT Tasty beetroot pickle for biryani It is the delicious and spicy pickle which adds the perfect flavour combination for a plate of piping hot biryani. Any biryani lover would vouch for the incredible flavour that a tiny bit of pickle would add to the dish. Delicious beetroot pickle tastes amazing with biryani. The sweetness from the dates perfectly cuts through the sourness and spiciness of the beetroot pickle. Try out this unique recipe of beetroot pickle. https://food.manoramaonline.com/food/kerala-kitchen/2019/04/27/tasty-beetroot-pickle-beetroot-biryani.html https://food.manoramaonline.com/food/kerala-kitchen/2019/04/27/tasty-beetroot-pickle-beetroot-biryani.html Sun, 28 Apr 2019 04:36:51 GMT How to make shrimp roast in pressure cooker Shrimp, the gem of the ocean, is the star of any party. How about making a shrimp roast using pressure cooker? It is easy to make and saves your time for a quick party. It is spicy and juicy too. Here is the recipe: https://food.manoramaonline.com/food/kerala-kitchen/2019/04/26/shrimp-roast-pressure-cooker-recipe.html https://food.manoramaonline.com/food/kerala-kitchen/2019/04/26/shrimp-roast-pressure-cooker-recipe.html Fri, 26 Apr 2019 04:11:10 GMT Vattayappam Vattayappam is a traditional sweet snack which is prepared at homes around Easter. It is very subtle in its flavour of coconut. Check out this easy recipe of fluffy vattayappam. https://food.manoramaonline.com/food/kerala-kitchen/2019/04/24/vattayappam-kerala-traditional-sweet-snack-recipe-steamed.html https://food.manoramaonline.com/food/kerala-kitchen/2019/04/24/vattayappam-kerala-traditional-sweet-snack-recipe-steamed.html Wed, 24 Apr 2019 06:21:00 GMT Try this unique chicken avial Chicken avial is an extremely delicious dish which has the goodness of both chicken and vegetables. Green chillies are used in it for the right amount of heat. Though any vegetable of your choice can be added in this avial, it is better to avoid raw plantains. Check out the recipe of easy chicken avial: https://food.manoramaonline.com/food/kerala-kitchen/2019/04/22/chicken-avial-recipe-kerala-cooking.html https://food.manoramaonline.com/food/kerala-kitchen/2019/04/22/chicken-avial-recipe-kerala-cooking.html Mon, 22 Apr 2019 03:24:00 GMT Tender mango pickle Here's a fine pickle for all seasons. Tender mango pickle or kannimanga achar can be made and preserved even for the next season. Here's how to make the pickle and keep it intact. https://food.manoramaonline.com/food/kerala-kitchen/2019/04/16/tender-mago-pickle-kerala-style-recipe.html https://food.manoramaonline.com/food/kerala-kitchen/2019/04/16/tender-mago-pickle-kerala-style-recipe.html Tue, 16 Apr 2019 04:43:48 GMT Roasted king fish with a tandoori twist Tasty kebabs cooked in the tandoor oven are loved by foodies all over. King fish, which is quite fleshy, tastes incredibly delicious when cooked in a tandoor. This special recipe combines the unique flavours of Kerala with the charry goodness of the tandoor dishes. Usually fish is covered in plantain leaves and roasted on hot tawa. However, this special dish is made by smoking the already roasted fish, covered in plantain leaves, over a tandoor stove by basting it with butter. This makes the fish extremely juicy and succulent and the smoky flavour of it is just divine. This dish tastes much better than the ordinary fried king fish. The fusion tandoori dish is easy to prepare and is loaded with flavours and textures. https://food.manoramaonline.com/food/kerala-kitchen/2019/04/04/roasted-king-fish-with-tandoori-twist-recipe.html https://food.manoramaonline.com/food/kerala-kitchen/2019/04/04/roasted-king-fish-with-tandoori-twist-recipe.html Thu, 04 Apr 2019 09:11:48 GMT Kovakka stir fry Fruits and vegetables should be added generously into your summer diet to keep you healthy and charged. Kovakka or ivy gourd is an easily available vegetable that is even grown in our backyards in abundance. It improves the immunity power of the body and fights diabetes as well. However, many complain that the ivy gourd never gets cooked perfectly while making thoran or stir fry. There is an easy way to make the perfectly cooked delicious kovakka thoran. Try out this simple recipe of ivy gourd and cashews thoran which healthy and tasty as well. https://food.manoramaonline.com/food/kerala-kitchen/2019/04/03/kovakka-ivy-gourd-kundru-stir-fry-thoran-recipe.html https://food.manoramaonline.com/food/kerala-kitchen/2019/04/03/kovakka-ivy-gourd-kundru-stir-fry-thoran-recipe.html Sat, 06 Apr 2019 00:38:41 GMT Pazham nirachathu Bananas enjoy a special position in the Malayali kitchens. From delicious curries made with raw plantains to the crispy chips, and sweet payasam (dessert), bananas are undoubtedly one of our most favorite ingredients. Pazham nirachathu is a healthy evening snack made with not-too-ripe bananas. This sweet snack is known by different names in various places across the state. However, those who have tasted it once will not forget the taste of it forever. It is incredibly easy to cook this dish using only a few ingredients. https://food.manoramaonline.com/food/kerala-kitchen/2019/03/28/pazham-nirachathu-stuffed-banana-desserts-recipe.html https://food.manoramaonline.com/food/kerala-kitchen/2019/03/28/pazham-nirachathu-stuffed-banana-desserts-recipe.html Fri, 29 Mar 2019 03:48:10 GMT Chicken mezhukkupuratti Mezhukkupuratti is a cooking style typical to Kerala, where the ingredients are stir fried with lots of spices. This is usually made with vegetables but the chicken variation is just as tasty! Chicken meat goes very well with all the spices used in this recipe and makes for a perfect side dish to your rice meals. https://food.manoramaonline.com/food/kerala-kitchen/2019/03/26/chicken-mezhukkupuratti-sauteed-stir-fried-recipe.html https://food.manoramaonline.com/food/kerala-kitchen/2019/03/26/chicken-mezhukkupuratti-sauteed-stir-fried-recipe.html Wed, 27 Mar 2019 01:09:31 GMT Quick breakfast: Vegetable paniyaram Those who are bored eating the same old idly and dosa can try delicious paniyarams for breakfast. These little treats can be prepared with the same batter for dosa. Add a handful of chopped vegetables like carrots and beans into the batter to make excellent vegetable paniyarams. Kids who do not like to eat vegetables would definitely love these soft paniyarams. https://food.manoramaonline.com/food/kerala-kitchen/2019/03/20/quick-breakfast-vegetable-paniyaram.html https://food.manoramaonline.com/food/kerala-kitchen/2019/03/20/quick-breakfast-vegetable-paniyaram.html Thu, 21 Mar 2019 05:39:31 GMT Inji theeyal: The king of sadya Inji theeyal or the ginger curry is the star in every ‘sadya’. Ginger posses nutrients and bioactive elements in abundance and hence it is a wonderful medicine both for body and brain. The taste of coconut flavoured fried ginger juliennes is extremely mind blowing. https://food.manoramaonline.com/food/kerala-kitchen/2019/03/19/inji-theeyal-recipe-king-of-sadya.html https://food.manoramaonline.com/food/kerala-kitchen/2019/03/19/inji-theeyal-recipe-king-of-sadya.html Wed, 20 Mar 2019 01:51:57 GMT Mathi-pachakaya curry The delicious sardine curry with raw plantains is a unique dish that is served at the households in north Malabar. This dish, which is prepared with fresh sardines and locally produced raw plantains, tastes best with piping hot rice. Try out this simple recipe for lunch. https://food.manoramaonline.com/food/kerala-kitchen/2019/03/19/mathi-pachakaya-sardines-raw-plantain-banana-curry-recipe.html https://food.manoramaonline.com/food/kerala-kitchen/2019/03/19/mathi-pachakaya-sardines-raw-plantain-banana-curry-recipe.html Tue, 19 Mar 2019 05:04:08 GMT Tomato egg rice: Lunch box idea for kids Tomato egg rice is an amazing lunch idea made with basic things at home. https://food.manoramaonline.com/food/kerala-kitchen/2019/03/18/tomato-egg-rice-lunch-box-idea-kids.html https://food.manoramaonline.com/food/kerala-kitchen/2019/03/18/tomato-egg-rice-lunch-box-idea-kids.html Tue, 19 Mar 2019 01:44:29 GMT Vazhapindi-dal rice Vazhapindi or banana stem is rich in fibers and eases the digestive process. However, kids are usually reluctant to eat dishes cooked with banana stem. Try out this simple recipe of banana stem and dal rice which is delicious and nutritious. Children wouldn't even recognize that banana stem is added to this dish. It is an excellent dish to be packed to school for lunch as well. Those who are trying to reduce body weight can try this dish as a meal. However, they should reduce the amount of dal and increase the quantity of banana blossom in it. https://food.manoramaonline.com/food/kerala-kitchen/2019/03/17/vazhapindi-dal-rice-easy-kerala-recipe-banana-stem.html https://food.manoramaonline.com/food/kerala-kitchen/2019/03/17/vazhapindi-dal-rice-easy-kerala-recipe-banana-stem.html Sun, 17 Mar 2019 04:53:22 GMT Kerala style dry chicken roast with minimal oil Try out this healthy recipe of special chicken roast which has just a bit of oil in it. The dish is rich and delicious, with the goodness of coconut milk in it. https://food.manoramaonline.com/food/kerala-kitchen/2019/03/16/kerala-style-chicken-dry-roast-with-no-oil.html https://food.manoramaonline.com/food/kerala-kitchen/2019/03/16/kerala-style-chicken-dry-roast-with-no-oil.html Sat, 16 Mar 2019 04:57:49 GMT Chembappam without colocasia These little treats are made with rice flour, coconut milk and eggs. It is a delicious snack that can be easily made at home. This dish is called chembappam as it looks like the stem of colocasia. https://food.manoramaonline.com/food/kerala-kitchen/2019/03/15/chembappam-without-colocasia.html https://food.manoramaonline.com/food/kerala-kitchen/2019/03/15/chembappam-without-colocasia.html Fri, 15 Mar 2019 05:50:22 GMT Coconut laddu Aswini Geetha Gopalakrishnan, the sous chef at the Malabar Café in Grand Hayat Hotel, Kochi has created this simple version of the classic coconut laddu. Coconut is used generously in the Kerala cuisine so why not use it to make dessert. Here is the easy recipe of delicious coconut laddu. https://food.manoramaonline.com/food/kerala-kitchen/2019/03/09/coconut-ladoo-laddu-laddoo-nariyal-sweet-dish-recipe.html https://food.manoramaonline.com/food/kerala-kitchen/2019/03/09/coconut-ladoo-laddu-laddoo-nariyal-sweet-dish-recipe.html Sun, 10 Mar 2019 01:54:53 GMT Breakfast recipe: Fried dosa Stuffed with lightly cooked shallots, lentils and coconut, this variety of dosa is the tastiest you can have for breakfast. Fried dosa will be a change for the kids and to make them have a quick breakfast with no complaints. We recommend you tp try it with pudina chutney. https://food.manoramaonline.com/food/kerala-kitchen/2019/03/08/fried-dosa-breakfast-recipe.html https://food.manoramaonline.com/food/kerala-kitchen/2019/03/08/fried-dosa-breakfast-recipe.html Sat, 09 Mar 2019 01:41:35 GMT Beef pidi 'Pidi' is Malayalam for rice balls and these chewy steamed balls can absorb the spicy masala of any meat dish, giving a unique dish each time. Try out this unique recipe of beef aavi pidi which has bags full of flavour in it. https://food.manoramaonline.com/food/kerala-kitchen/2019/03/06/beef-pidi-steamed-rice-balls-dumplings-kerala-cuisine.html https://food.manoramaonline.com/food/kerala-kitchen/2019/03/06/beef-pidi-steamed-rice-balls-dumplings-kerala-cuisine.html Fri, 08 Mar 2019 08:22:57 GMT Kothu idiyappam Here is the recipe of a tasty dish which can be easily prepared with left over idiyappam. https://food.manoramaonline.com/food/kerala-kitchen/2019/03/05/kothu-idiyappam-breakfast-chicken-recipe.html https://food.manoramaonline.com/food/kerala-kitchen/2019/03/05/kothu-idiyappam-breakfast-chicken-recipe.html Wed, 06 Mar 2019 09:23:58 GMT Try this special 'Ammini' kozhukatta Kozhukkatta is a prominent tea time snack that was cooked in the traditional kitchens of Malayali households. The small rice balls with grated coconut and jaggery fillings were the favourite among kids who loved to pop these into their mouths. The kozhukatta would be dabbed with creamy coconut milk before cooking it in steam, which makes the rice balls extra soft with a distinctive flavour. The subtle flavour of cumin, in the filling, perfectly cuts through the sweetness from the jaggery. Every place in Kerala has its own regional varieties of this iconic dish. In Thiruvananthapuram, grated coconut, rice flour, salt and water are mixed together to make the balls. Similarly, 'Ammini' kozhukatta has a unique savoury flavour as a tempering made with urad dal, mustard seeds and dried chillies is poured over the rice balls. It tastes delicious with a cup of piping hot tea or coffee in the evening. The crunchy urad dal adds texture to the soft kozhukkatta. Those who love to have it sweet can mix it with coconut milk. Boil the second and third extracts of coconut milk together with some sugar and add the rice balls into it. Add the creamy first extract right before the flame is turned off. Here is the recipe of the delicious 'Ammini' kozhukkatta which is spicy and loaded with flavours: https://food.manoramaonline.com/food/kerala-kitchen/2019/03/02/special-ammini-kozhukatta.html https://food.manoramaonline.com/food/kerala-kitchen/2019/03/02/special-ammini-kozhukatta.html Sat, 02 Mar 2019 03:22:16 GMT Tamarind-coconut fish curry This fish curry was originally prepared at the tribal households in Wayanad. Unlike the regular fish curry, tamarind leaves are used in this for the sourness. Here is the recipe of the special fish curry with tamarind leaves and coconut milk. https://food.manoramaonline.com/food/kerala-kitchen/2019/02/28/tamarind-coconut-fish-curry-recipe.html https://food.manoramaonline.com/food/kerala-kitchen/2019/02/28/tamarind-coconut-fish-curry-recipe.html Fri, 01 Mar 2019 06:12:41 GMT How to fry big fish without losing the spicy goodness of marinade Who doesn't like to have delicious fried fish covered with spicy and flavoursome masala? However, many complain that the marinade doesn't work its magic on large and fleshy fish, despite marinading for hours. Here's an easy way to make fried fish which is super delicious. https://food.manoramaonline.com/food/kerala-kitchen/2019/02/26/big-fish-seer-tuna-fry-marinade-kerala-style-fish-recipe.html https://food.manoramaonline.com/food/kerala-kitchen/2019/02/26/big-fish-seer-tuna-fry-marinade-kerala-style-fish-recipe.html Thu, 28 Feb 2019 06:10:18 GMT Vegetable uthappam Though nutrition experts say that one shouldn't skip breakfast, many find it difficult to whip up a delicious and nutritious breakfast as they are busy getting ready for the office. Try out this easy recipe of nutritious uthappam which can be packed in tiffin boxes and had in offices or schools. https://food.manoramaonline.com/food/kerala-kitchen/2019/02/23/vegetable-uthappam-recipe.html https://food.manoramaonline.com/food/kerala-kitchen/2019/02/23/vegetable-uthappam-recipe.html Thu, 28 Feb 2019 06:33:06 GMT Make wheat idli in 15 minutes Here is an idli recipe made out of wheat in 15 minutes. Kids would love it as lunch for sure. This is good for diabetic patients too. https://food.manoramaonline.com/food/kerala-kitchen/2019/02/22/wheat-idli-recipe-food.html https://food.manoramaonline.com/food/kerala-kitchen/2019/02/22/wheat-idli-recipe-food.html Thu, 28 Feb 2019 05:43:16 GMT Here's how mushrooms became the favourite food of tribal communities Delicious mushrooms, which are extremely nutritious too, have earned a special place in the Malayali platter. The continental cuisine boasts of rich and varied dishes in which mushrooms are the primary ingredient. In Kerala, mushrooms are mostly produced on commercial basis in farms. However, many varieties of mushrooms are naturally grown in the woods. They grow in abundance on tree barks, roots and on the surfaces of huge rocks as well. The naturally grown mushrooms were obviously the most favourite food of the early man. The mushrooms are known as kumil, kooke, aabe, kuka, alumbu and kummayam in the local dialects in many forest regions. Many communities living in the forests consume around 16 different varieties of mushrooms that are grown there. However, they are careful not to eat every variety of mushroom or fungus that is seen around the woods. The tribal people can easily recognize the mushrooms that are fit for consumption and the ones that shouldn't be eaten. Perumatty kumil, pittam kumil, kangankali kumil, thatu kumil, puttukuminu, muthukuminu, tharikuminu, pillukumman, chankkakumman, perikalikumman, maradambe, kattayambe, keekkanambe, pandarakuka, arikuka and chundimukkuka are some of the tasty mushroom varieties that are consumed by the tribal communities. The pani community mostly collects bigger mushrooms like kariyilakoon or kuttikandam and kakkanakali. The mushrooms which grow after the bamboo woods are destroyed are called the ‘mulankoonu’. Koovakoon sprouts out when a patch of the trees, in a forest area, are cleared. The mushrooms that grow on tree stumps are called thuttikoon. Some mushrooms are named after the trees on which they grow. They are also called kathukumman. Karadikumman has a bitter flavour. Pullukumman is grown along with the grass. Chakkakumman is widely grown during the months of April and May, when the jackfruits are in season. Mushrooms that grow along the sides of termite mounds are called arikumman. Chavalakumman grows on decayed leaves. Here is a unique recipe of a tribal dish made with mushrooms: https://food.manoramaonline.com/food/kerala-kitchen/2019/02/22/how-mushrooms-became-the-favourite-food-tribal-communities.html https://food.manoramaonline.com/food/kerala-kitchen/2019/02/22/how-mushrooms-became-the-favourite-food-tribal-communities.html Fri, 22 Feb 2019 04:04:08 GMT Chicken in white gravy It is worth trying the white gravy chicken which is quite different from the traditional one. Here is how you make it. https://food.manoramaonline.com/food/kerala-kitchen/2019/02/20/chicken-in-white-gravy.html https://food.manoramaonline.com/food/kerala-kitchen/2019/02/20/chicken-in-white-gravy.html Thu, 28 Feb 2019 04:10:37 GMT Prawns pickle Delicious prawns pickle is one of the favourite dishes lovers of seafood and south Indian cuisine. The fresh prawns enhance the flavour of the spicy pickle which tastes delicious with rice. https://food.manoramaonline.com/food/kerala-kitchen/2019/02/20/prawns-pickle-recipe.html https://food.manoramaonline.com/food/kerala-kitchen/2019/02/20/prawns-pickle-recipe.html Thu, 28 Feb 2019 05:19:58 GMT Fish pickle Try out this simple recipe of spicy and flavourful Kerala style fish pickle which goes well with rice and even roti or naan. https://food.manoramaonline.com/food/kerala-kitchen/2019/02/18/fish-pickle-recipe-kerala-style.html https://food.manoramaonline.com/food/kerala-kitchen/2019/02/18/fish-pickle-recipe-kerala-style.html Thu, 28 Feb 2019 04:57:35 GMT Petal-soft pathiri This is no exaggeration. Use this method to get melt-in-mouth pathiris that will go well with any spicy curry. https://food.manoramaonline.com/food/kerala-kitchen/2019/02/12/petal-soft-pathiri.html https://food.manoramaonline.com/food/kerala-kitchen/2019/02/12/petal-soft-pathiri.html Thu, 28 Feb 2019 04:31:01 GMT Fish peralan This dish, which is loaded with flavours, is the perfect one to add to the menu of your next house party, if you are looking to impress your friends who are seafood lovers. https://food.manoramaonline.com/food/kerala-kitchen/2019/02/10/fish-peralan-piralan-recipe.html https://food.manoramaonline.com/food/kerala-kitchen/2019/02/10/fish-peralan-piralan-recipe.html Wed, 27 Feb 2019 11:28:46 GMT Special pomfret fry Pomfret is a fleshy sea fish that is usually fried and served. Here is an interesting recipe to make the fried pomfret extra tasty. This recipe adds fresh flavours of coriander and lime to the regular fried fish. https://food.manoramaonline.com/food/kerala-kitchen/2019/02/10/special-pomfet-fry-recipe.html https://food.manoramaonline.com/food/kerala-kitchen/2019/02/10/special-pomfet-fry-recipe.html Wed, 27 Feb 2019 10:58:14 GMT Gorge on PC George's prawns mango curry The people of Kerala know PC George as a firebrand political leader who doesn't mine his words when it comes to expressing his stands. However, one has to leave it aside when you enter the politician's home near Erattupetta town. At home, PC is a devoted husband and loving father. A self confessed foodie, George says that he enjoys cooking for his family. If he is at his home-town, George would rush home for lunch, no matter how busy he is. “When I am here, there would be at least be 10 people at home for lunch. Even now, rice is cooked in a mud pot on the firewood stove, behind our house,” says George. PC George and his wife Usha have agreed to cook a special dish for Onmanorama food. When in kitchen, George doesn’t have the strictness of a politician, but the calmness of a loving family man. “Today I and Usha would be making a delicious prawns curry. Usha is an amazing cook. It is only recently that debates about gender equality have emerged. My mother too cooked delicious food. She often called me, a young boy, to assist her in the kitchen. That is how I learned a few tips in cooking. Whenever I get some free time, I would be in the kitchen, helping my wife with cooking,” notes PC George. Here's the recipe of prawns mango curry by PC George and Usha. https://food.manoramaonline.com/food/kerala-kitchen/2019/02/07/pc-george-prawns-mango-curry.html https://food.manoramaonline.com/food/kerala-kitchen/2019/02/07/pc-george-prawns-mango-curry.html Wed, 27 Feb 2019 10:36:53 GMT Chicken stew Stew is undoubtedly one of the most popular dishes in the Kerala cuisine. The dish, brought to Kerala by the Syrian Christians, is called 'ishtoo' in North Malabar. There are a handful of unique recipes for this delicious dish made with chicken, mutton, or vegetables. The creamy and fragrant stew goes amazingly well with breakfast dishes like appam and idiyappam. The stew, a perfect combination of meat and vegetables, has its origins in 4th century Japan. The mild sweetness from the coconut milk and the delicious flavour and aroma of the spices make the dish extra delicious. This dish, which is loved by Keralites all over the world, is a primary item in the menu of all the hotels which serve authentic Kerala cuisine. Try out this simple recipe of the special chicken stew. https://food.manoramaonline.com/food/kerala-kitchen/2019/02/07/chicken-stew.html https://food.manoramaonline.com/food/kerala-kitchen/2019/02/07/chicken-stew.html Thu, 28 Feb 2019 07:00:49 GMT Delicious neypathal floors Santhosh Echikkanam Santosh Echikkanam, noted novelist and short story writer, forgets everything when he dips crispy neypathal into the spicy chicken gravy and enjoy every flavour in it. "Neypathal, cooked in most houses at my hometown in Kasargod, is a delicious snack which unravels unforgettable nuances of unique flavours on our palettes," says Echikkanam. Neypathal is a local dish which is popular in the South Kannada and parts of Kasargod. Though it looks similar to Malabar's own neypathiri, neypathal has different ingredients in it. Echikkanam who admits that he has great love for the dish, happily shares the recipe of neypathal. https://food.manoramaonline.com/food/kerala-kitchen/2019/02/03/delcious-neypathal-floors-santosh-echikkanam.html https://food.manoramaonline.com/food/kerala-kitchen/2019/02/03/delcious-neypathal-floors-santosh-echikkanam.html Thu, 28 Feb 2019 07:22:42 GMT Lime pickle with a 'sweet' twist The elaborate Malayali platter is incomplete without some spicy and tangy pickle in it. We have a special affinity to the spicy lime pickle, even as we love to pickle any fruit or vegetable that is abundantly available in our courtyards. Here is a special recipe of the lime-dates pickle, in which the sweetness from the dates perfectly complements the spicy, tangy lime. Many types of dates are available in the markets these days. Expensive dates which melts pretty quickly isn't suitable for this pickle. The ordinary dates would give it the perfect taste and texture. https://food.manoramaonline.com/food/kerala-kitchen/2019/02/02/lime-pickle-with-sweet-twist.html https://food.manoramaonline.com/food/kerala-kitchen/2019/02/02/lime-pickle-with-sweet-twist.html Thu, 28 Feb 2019 09:03:29 GMT Dharmajan's special boiled pallathi Actor Dharmajan's love for seafood is no big secret. It was this undying love for fish that prompted him to open fish stalls, called Dharmoos Fish Hub, which sell fresh fish at reasonable price. More than the big and costly fishes like the seer fish, the actor enjoys small fishes like orange chromide (pallathi), false white sardines (nandan), anchovies and cod fish (mullan). "Unlike the big ones, small fish are storehouses of calcium," says Dharmajan. The actor says that people are reluctant to buy small fishes as it is a strenuous job to clean them. Dharmajan insists that the customers visiting the fish stalls owned by him, shouldn't turn their faces away from the small fish just because they are difficult to clean. Pallathi thilapichathu or boiled orange chromide has been his most favourite dish since childhood. It was his beloved mother who taught him how to cook this special dish. https://food.manoramaonline.com/food/kerala-kitchen/2019/01/29/dharmajan-special-boiled-pallathi.html https://food.manoramaonline.com/food/kerala-kitchen/2019/01/29/dharmajan-special-boiled-pallathi.html Thu, 28 Feb 2019 08:42:33 GMT Sweet and tangy pineapple chutney The season of sweet pineapples is already here. If you are done making juices, jams, and squashes with the fruit, here is a unique recipe for you to try out. Pineapple chutney with grated coconut is a delicious dish that goes well with rice. The dish has the perfect spiciness from the dried chilli, without losing the authentic flavour of the fruits. https://food.manoramaonline.com/food/kerala-kitchen/2019/01/27/sweet-and-tangy-pineapple-chutney.html https://food.manoramaonline.com/food/kerala-kitchen/2019/01/27/sweet-and-tangy-pineapple-chutney.html Thu, 28 Feb 2019 09:23:22 GMT Seer fish gravy This tangy curry dish goes best with plain rice and papadam. The lime juice adds a punch to the concoction of spices, making it a flavourful treat. https://food.manoramaonline.com/food/kerala-kitchen/2019/01/22/seer-fish-gravy.html https://food.manoramaonline.com/food/kerala-kitchen/2019/01/22/seer-fish-gravy.html Sat, 13 Jul 2019 05:41:06 GMT Lime leaves theeyal Try out this unique recipe of theeyal made with the fresh leaves of lime. It goes well with rice and chappathi. The dish is extremely delicious and flavourful, with a hint of the lime leaf fragrance. https://food.manoramaonline.com/food/kerala-kitchen/2019/01/22/lime-leaves-theeyal.html https://food.manoramaonline.com/food/kerala-kitchen/2019/01/22/lime-leaves-theeyal.html Thu, 28 Feb 2019 11:23:27 GMT This ulli curry can be stored up to 3 days Noted writer Shihabuddin Poythumkadavu says that the ulli curry (shallots) prepared with love by his beloved mother is his favourite dish. “It was my mother who taught me how to make the dish. I haven't had such a delicious dish from anywhere else,” reveals the writer. Shallots curry is easy to make and can even be stored for up to 3 days. Shihabuddin vouches for the increased taste and flavour of the dish after a few days. He says that ulli curry goes amazingly well with kuruva rice. As it is extremely easy to make, the dish would be perfect for those who stay away from homes to work. https://food.manoramaonline.com/food/kerala-kitchen/2019/01/21/ulli-curry-stored-three-days.html https://food.manoramaonline.com/food/kerala-kitchen/2019/01/21/ulli-curry-stored-three-days.html Thu, 28 Feb 2019 11:54:33 GMT Try this tasty Palakkad sambar A popular South Indian dish, sambar has many regional varieties. The ingredients and flavour of it may vary in different regions. Here is a recipe of the Palakkadan sambar which has unique flavour and aroma. https://food.manoramaonline.com/food/kerala-kitchen/2019/01/19/palakkad-sambar-recipe.html https://food.manoramaonline.com/food/kerala-kitchen/2019/01/19/palakkad-sambar-recipe.html Wed, 27 Feb 2019 10:12:20 GMT Pappadam chammanthi Chutnies made of grated coconut, mango, and tamarind are familiar to us. But this chutney is way different. Try this interesting chutney made of pappadam. https://food.manoramaonline.com/food/kerala-kitchen/2019/01/15/pappadam-chammanthi.html https://food.manoramaonline.com/food/kerala-kitchen/2019/01/15/pappadam-chammanthi.html Thu, 17 Jan 2019 09:24:12 GMT A Kochi touch to the classic Lebanese fish sayadieh How would one define rice that's more buttery than solid? That would be no rice at all. To those doubters comes the answer in the form of fish sayadieh. This is no fish biryani either, but an entirely different combination of rice and fish; a Lebanese classic! Introducing the dish to Onmanorama readers is Kochiite Jose Thomas, Executive Chef at the Lebanese embassy in Moscow. Jose Thomas who hails from Vypeen has the sea bass for his signature recipe. The dorado or mahi-mahi also comes in for the dish at times. Closer home, the dish can be readied with seer fish or the common 'kanambu' (mullet). Here’s how the sayadieh is cooked. https://food.manoramaonline.com/food/kerala-kitchen/2019/01/14/kochi-touch-to-classic-lebanese-fish-sayadieh.html https://food.manoramaonline.com/food/kerala-kitchen/2019/01/14/kochi-touch-to-classic-lebanese-fish-sayadieh.html Thu, 17 Jan 2019 08:35:37 GMT Here's actor Vijilesh's favourite mussels recipe Actor Vijilesh stunned the audience with his amazing performance in the Fahadh Faasil starrer 'Varathan.' A foodie who loves seafood, Vijilesh, confesses that the Kerala mussel is his favourite. "I keep thinking about fresh mussels cooked in coconut oil and pepper, on the way to home from the shooting sets. So the first thing I would do is to stop at Koyilandi and buy some fresh mussels from the Parapally coast. The flavour of the kallumakkaya caught here is unique. My mother has a special recipe to cook the mussels, which is delicious," says Vijilesh. The actor shares the recipe of his favourite kallumakkaya dish. https://food.manoramaonline.com/food/kerala-kitchen/2019/01/13/heres-actor-vijileshs-favourite-mussels-recipe.html https://food.manoramaonline.com/food/kerala-kitchen/2019/01/13/heres-actor-vijileshs-favourite-mussels-recipe.html Thu, 17 Jan 2019 09:01:52 GMT Fish biryani Delicious fish biryani, loaded with flavoursome spices is the perfect delicacy to serve at a lunch party. The flavour and aroma of the briyani will be enhanced if fresh fish is used instead of frozen ones. The dish goes well with cucumber raita or refreshing mint chutney. https://food.manoramaonline.com/food/kerala-kitchen/2019/01/12/fish-biryani-recipe.html https://food.manoramaonline.com/food/kerala-kitchen/2019/01/12/fish-biryani-recipe.html Thu, 28 Mar 2019 00:36:31 GMT Making egg roast is as simple as this song A song blog, The Metronome, is the latest sensation on the social media with hundreds of people sharing it online. Mumbai native Sawan Dutta has presented the recipe of Kerala's favourite egg roast through a song. Sawan, who wrote and sang the song, has also cooked the dish in the video. The vlogger has presented many amazing videos through her song blog The Metronome. Sawan's husband is Arun Kumar who is a Keralaite. In the video, Sawan is seen as singing the recipe and cooking it, wearing the traditional Kerala sari and jasmine garland. https://food.manoramaonline.com/food/kerala-kitchen/2019/01/11/making-egg-roast-is-as-simple-as-this-song.html https://food.manoramaonline.com/food/kerala-kitchen/2019/01/11/making-egg-roast-is-as-simple-as-this-song.html Thu, 17 Jan 2019 06:09:51 GMT Padavalanga Nirachathu Try out this simple recipe of stuffed snake gourd which is extremely delicious and nutritious as well. The taste of the dish would be enhanced if locally grown fresh snake gourd is used. https://food.manoramaonline.com/food/kerala-kitchen/2019/01/09/padavalanga-nirachathu-recipe.html https://food.manoramaonline.com/food/kerala-kitchen/2019/01/09/padavalanga-nirachathu-recipe.html Thu, 17 Jan 2019 05:42:21 GMT Recipe of the day: Tasty stuffed idli Here is an easy recipe of stuffed idli, which is spicy and flavoursome. The 'meaty' goodness adds a surprise twist to your regular breakfast dish. https://food.manoramaonline.com/food/kerala-kitchen/2019/01/07/stuffed-idli-recipe.html https://food.manoramaonline.com/food/kerala-kitchen/2019/01/07/stuffed-idli-recipe.html Thu, 17 Jan 2019 05:21:44 GMT Creamy chemmeen molee Cooked in spicy and flavoursome gravy of creamy coconut milk and cashew paste, the prawn moilee goes incredibly well with appam, chapathi or bread. https://food.manoramaonline.com/food/kerala-kitchen/2019/01/07/creamy-chemmeen-molee.html https://food.manoramaonline.com/food/kerala-kitchen/2019/01/07/creamy-chemmeen-molee.html Thu, 17 Jan 2019 04:59:29 GMT Mutton pepper piralan An incredibly popular dish in Kerala, it has chunks of juicy and tender mutton which has soaked up the spicy goodness of the flavoursome gravy. It goes well with appam, chapathi, roti, naan and even white rice. Try out this easy recipe of mutton pepper piralan for your next house party. https://food.manoramaonline.com/food/kerala-kitchen/2019/01/04/mutton-pepper-piralan.html https://food.manoramaonline.com/food/kerala-kitchen/2019/01/04/mutton-pepper-piralan.html Thu, 17 Jan 2019 04:32:50 GMT Duck piralan Duck 'piralan' or roast though goes best with palappams, it will add flavour to any bread or rice, too. This easy-to-make recipe will solve all you duckmeat-loving foodies' problems of finding a roast smeared to perfection with thick spicy gravy. https://food.manoramaonline.com/food/kerala-kitchen/2019/01/04/duck-piralan-recipe.html https://food.manoramaonline.com/food/kerala-kitchen/2019/01/04/duck-piralan-recipe.html Thu, 17 Jan 2019 04:07:42 GMT Kunjipathal or as the Malabaris call it, kakka roti People of Malabar have a special affection for little things that are incredibly cute. The cuisine of this region, too, has many small dishes, especially snacks, which look good and taste delicious. Kunjipathal is one such dish and 'kunji' literally translates to the 'little one.' However, many in Malabar may not recognize this dish if you call it kunjipathal. They recognize it as 'kakka roti,' probably because the dish looks small like clam meat. Though kunjipathal is small in size, it is cooked in three different stages which include preparing the batter, gravy, and then the masala. Here is how you could make the deliciously small kunjipathal or kakka roti. https://food.manoramaonline.com/food/kerala-kitchen/2019/01/02/kunjipathal-or-kakka-roti-recipe.html https://food.manoramaonline.com/food/kerala-kitchen/2019/01/02/kunjipathal-or-kakka-roti-recipe.html Thu, 17 Jan 2019 03:48:54 GMT