kerala Food
Just check out these amazing dishes from Kerala ........and feel your mouth water ....yummmmm!!!
Puttu ...Steamed Rice cakes garnished with scraped coconut and served either with banana and sugar or with a spicy boiled gram curry .
Mango pickle the all time favourite of any keralite . pickled ripe mangoes that is made over a period of 2 weeks of soaking in brine and then mixing .Stored in the traditional BHARANI or ceramic or clay pots in which it is supposed to stay fresh and yummy for months .
IDIYAPPAM or RICE noodles haha not noodles exactly . Rice powder mixed to a paste in warm water with salt . Paste fed into a IDIYAPPAM "seva nazhi " a brass vessel in which seeves are there through which the mix is pressed out into noodle like circles into a steamer .
A treat for the Non Vegetarians .....fried pomfrets .......cleaned and mixed and filled with paste of chilli powder , turmeric powder , pepper powder and deep fried in oil and garnished with cut onions and coriander and lime .
The ever loved DOSA loved and eaten the most in all parts of INDIA .Batter preparation same as that of IDLI but not steamed . The DOSA batter is poured into a DOSA THAVA or hot plate and carefully spread into a round shape and then heated with oil or ghee till cooked and golden colour . Eaten with sambhar or coconut chutney .......the yummiest simplest any time favorite keralite dish
The traditional Muslim mixed biriyani ........ a must for every muslim wedding and loved by every keralite in every part of the world . Cooked with Long grain rice in coconut milk and ghee with vegetables and seasones with spices and delicious nuts ........wow
The APPAM ....a slightly complocated mix to make but the end product being one of the tastiest . Uncooked rice soaked and ground to make batter and mixed with salt , sugar , fermented yeast in coconut water and allowed to ferment and rise as soft batter throughout night . Morning cooked in the traditional APPA CHATTI to give soft fluffy sweet appams ....opps mouth is watering ad served hot with Vegetable stew / Egg curry / Chicken stew .
Puttu ...Steamed Rice cakes garnished with scraped coconut and served either with banana and sugar or with a spicy boiled gram curry .
Mango pickle the all time favourite of any keralite . pickled ripe mangoes that is made over a period of 2 weeks of soaking in brine and then mixing .Stored in the traditional BHARANI or ceramic or clay pots in which it is supposed to stay fresh and yummy for months .
The traditional Kerala feast served in the ever so hygeinic plantain leaf rice , aviyal , sambhar , ghee , vegetable stew , pappadam , vegetable side dish with coconut , pickle and sweet dishes and kheer or payasam .
IDLI soft dumplings . Rice and dal soaked in water for atleast 4 hours in correct mix , then made to fine paste at night with salt and little pre soaked fenugreek seeds . Steamedin the traditional IDLI vessel in morning to give these yummy delicasies eaten with either sambhar or coconut chutney ( made by grinding to a fine paste scraped coconut , a green chilli , small onions 2 or 3 and then seasoning with mustard , red dry chilli and curry leaves ) .
IDLI soft dumplings . Rice and dal soaked in water for atleast 4 hours in correct mix , then made to fine paste at night with salt and little pre soaked fenugreek seeds . Steamedin the traditional IDLI vessel in morning to give these yummy delicasies eaten with either sambhar or coconut chutney ( made by grinding to a fine paste scraped coconut , a green chilli , small onions 2 or 3 and then seasoning with mustard , red dry chilli and curry leaves ) .
IDIYAPPAM or RICE noodles haha not noodles exactly . Rice powder mixed to a paste in warm water with salt . Paste fed into a IDIYAPPAM "seva nazhi " a brass vessel in which seeves are there through which the mix is pressed out into noodle like circles into a steamer .
Steamed to cook and had with vegetable stew or egg curry
A treat for the Non Vegetarians .....fried pomfrets .......cleaned and mixed and filled with paste of chilli powder , turmeric powder , pepper powder and deep fried in oil and garnished with cut onions and coriander and lime .
The ever loved DOSA loved and eaten the most in all parts of INDIA .Batter preparation same as that of IDLI but not steamed . The DOSA batter is poured into a DOSA THAVA or hot plate and carefully spread into a round shape and then heated with oil or ghee till cooked and golden colour . Eaten with sambhar or coconut chutney .......the yummiest simplest any time favorite keralite dish
The traditional Muslim mixed biriyani ........ a must for every muslim wedding and loved by every keralite in every part of the world . Cooked with Long grain rice in coconut milk and ghee with vegetables and seasones with spices and delicious nuts ........wow
The APPAM ....a slightly complocated mix to make but the end product being one of the tastiest . Uncooked rice soaked and ground to make batter and mixed with salt , sugar , fermented yeast in coconut water and allowed to ferment and rise as soft batter throughout night . Morning cooked in the traditional APPA CHATTI to give soft fluffy sweet appams ....opps mouth is watering ad served hot with Vegetable stew / Egg curry / Chicken stew .
So did u enjoy it so russshhhhhh to the nearby Kerala Restaurant and have them ...and Enjoy !!
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