PARIPPU PRADHAMAN

HOW TO COOK PARIPPU PRADHAMAN 

INGREDIENTS :

METHOD :

• Add Jaggery into the 3/4 Cup of Water, boil this on high flame for few minutes.
• Lower the flame and boil for 5–6 minutes and strain for any impurities.
• Dry Roast the Moong Dhal in a low flame until aromatic for a few minutes.
• Cook Moong Dhal in 11/2 Cups of water until it turns soft.
• Allow it to cool and mash it up slightly.
• Pour the Jaggery Syrup to the cooked Moong Dhal and allow it to boil on a very low flame.
• Allow it to absorb the Syrup.
• Powder the Cardamoms with a few teaspoons of Sugar into a fine powder. 
• Add Cardamom Powder and Dry-Ginger Powder to the above and mix well.
• Pour thin Coconut Milk into it and cook in low flame for few minutes.
• Finally, add Thick Coconut Milk and leave it in low flame for few minutes, stirring it continuously.
• Heat Ghee in a separate pan, fry Coconut Slices until they are aromatic and slightly browned.
• Fry Cashew nuts and Raisins.
• Add these to the Parippu Pradhaman and mix well.
• Serve hot or cold.

NOTES :

• Dry Roasting the Moong Dhal gives a wonderful flavour to the Pradhaman.
• Moong Dhal can be cooked in a pressure cooker.  Cook in high flame for Three Whistles and then lower the flame and cook for two whistles or for five minutes. 
• Mashing the cooked Moong Dhal is optional, Can leave the dhals as such too.
• I mash half of the Dhal and leave the rest as such.
• Melt the Jaggery and strain for any impurities.
• Adjust the amount of sweetness to your preference.
• Adding Coconut Pieces and Dry-ginger powder is totally optional.

TOM YUM GOONG

INGREDIENTS :

For Clear Version :

To Garnish :

For Creamy Version :

METHOD :

For Clear Version - 'TOM YUM NAM SAI'

• Boil the water in a large Sauce Pot.
• Slightly pound the Lemongrass, remove the outer leaves and just use the white part of it.
• Remove the centre rib and thinly Slice Kaffir Lime Leaves.
  Peel and thinly slice Galangal.
• Add the above ingredients along with thinly sliced Garlic and Thai/Bird's-eye Chillies into the boiling water.
• Cover the pot and leave this on a medium flame for about 10-15 minutes.
• Add Thai Chilli Paste/Tom Yum Paste to the water and allow it to boil.
• Peel, De-vein and Clean the Shrimps and add them to the boiling water.
• Add Mushrooms, Carrot Slices, Thinly sliced Onions and Tomatoes to the Soup.
• Leave this on a low flame for about 5 minutes.
• Add Fish Sauce, Salt, sugar and mix well and boil it for another minute or two.
• Switch off the flame and pour in the Lime Juice and mix well.
• Before serving Tom Yum Goong, garnish it with  Coriander Leaves and Scallions.
• Goes well with Thai Jasmine/Fragrant Rice and variety of Thai Dishes.
• Can serve Tom Yum Goong as a Soup too. 
• This way its the Clear version of Tom Yum - 'TOM YUM NAM SAI'

For Creamy Version - 'TOM YUM NAM KHON'

• Cook as per the method mentioned in 'For Clear Version' with an extra Tablespoon of Thai Chilli Paste/Tom Yum Paste.
• Finally, pour in the Evaporated Milk and leave it on low flame for a minute.
• Adjust the amount of Fish Sauce and Lime Juice to your taste.
• Check for taste and adjust the amount of Salt and Sugar too.
• Adjust and add these ingredients to get a Creamy version of Tom Yum Goong - 'TOM YUM NAM KHON'

NOTES :

• Tom Yum Goong should be slightly Sour, so adjust the amount of Fish Sauce, Salt, Sugar and Lime Juice to your taste preference.
• Prawns, Mushrooms, Onions and Tomatoes shouldn't be overcooked in Tom Yum.
• Add the garnishes just before serving to retain the fresh taste of the ingredients.
• Instead of Shrimps, can serve this soup with Chicken, Fish, Sea Food, Port or Vegetables like Mushrooms, Carrot and Cauliflower.
• In the creamy version, add more Thai Chilli Paste, Lime Juice and Fish Sauce, as the creaminess of the evaporated milk will subtle down the sourness and fiery nature of the dish. 
• For a spicier version of Tom Yum Goong, garnish with more Thai/Birds-eye Chillies.

MEEN POLLICHATHU - KERALA KALLU SHAPPU STYLE

HOW TO COOK MEEN POLLICHATHU - KERALA KALLU SHAPPU STYLE

INGREDIENTS :

METHOD :

• Clean the fish and draw 3-4 incisions with a sharp knife all over the fish.
• Marinate the fish he ingredients mentioned under 'To Marinate' and keep it aside for 30 minutes - 1 hour.
• Heat oil in a pan and fry the fish on medium low flame until it's fried on both sides.
• Remove from oil and drain it on a paper towel.
• Finely slice Onions, crush Ginger & Garlic, and slit Green Chillies length wise and keep it aside.
• Heat oil in a pan, fry the Cashew Nuts and Raisins. Remove them from oil and allow it to drain on a paper towel.
• In the remaining oil, saute finely sliced Onions, Green Chillies and crushed Ginger & Garlic until onions are caramelized.
• Add Turmeric Powder and Red Chilli Powder to the above and fry for a while in very low flame or until raw flavour goes.
• Grind Tomatoes into a fine paste and pour it into the above mix.
• Allow this to cook on low flame until oil separates from the mix.
• Add Salt, Tamarind and a Tspn of Sugar to the mix and cook in low flame for few minutes.
• Add fried Cashew Nuts and Raisins and mix well.
• Wash the Banana Leaves and soften them*.
• Lightly brush cooking oil over the softened banana leaves.
• Spread the sauteed Masala over the banana leaves.
• Place the fried fish over the masala.
• Spoon in some more masala over the fish.
• Fold the Banana Leaves into a nice packet and secure them by tying it with a  Kitchen Twine or Banana Fibre.
• Place this on a hot griddle and cook for 5-7 minutes on one side.
• Flip it up and cook again for 5-7 minutes.
• Follow the suit for the other piece of fish too.
• Before serving, open the banana leaves and drizzle some lime juice over it.
• Garnish Meen Pollichathu with Onions and Green Chillies if preferred.
• Meen Pollichathu goes well with Kerala Rose Matta Rice, Kappa Puzhungiyathu etc.,

NOTES:

• Any type of fish- small/big variety can be used for this recipe.
• I have prepared the dish with white Pomfret, even fish pieces can be used for the purpose.
• This recipe tastes great with Karimeen/ Pearl Spot Fish.
• Adjust spices as per your taste and fish’s size.
• Using coconut oil gives an authentic taste to Meen Pollichathu.

*How to Soften Banana Leaves :

• Banana Leaves are quite stiff and they tend to break over the lines when you pack them as such.  so it's important to soften them before using them as wraps or while packing food items.
• Before using the banana leaves in cooking, rinse them and then wipe it dry.
• Wipe in the same direction as the lines on the leaf otherwise it may tear. 
• Wash them and then pat dry the leaves with a dry and clean kitchen/paper towel.
• Pass it over the flame of a gas stove or a hot electric burner. 
• This will slightly wither the leaf and make it easy to handle.
• If you find that the leaves are too small to wrap or cook use a small piece as a patch or to make up the difference. 
• Banana leaves self-seal when heat is applied to it.
• You can refrigerate - cut, washed and dried Banana Leaves in a zip lock plastic bags up to 2-3 days.

FEW OTHER KALLU SHAPPU GRUBS:

HOW TO COOK MEEN VEVICHATHU / MULAKITTATHU - KERALA STYLE RED FISH CURRY

INGREDIENTS:

METHOD:

• Clean the fish and draw 3-4 lines with a sharp knife all over the fish.
• Soak Cocum Pods in Luke warm water for at least 10-15 Minutes. 
• Dry roast 1/4 Teaspoon of Fenugreek seed, until they splutter, crush them into a fine powder and leave it aside.
• Crush Ginger and Garlic and keep it aside.
• Heat Coconut Oil in an Earthen Pan, splutter Mustard seeds and 1/4 Teaspoon of Fenugreek Seeds.
• Saute finely chopped Shallots, Green Chillies and Curry leaves until shallots turn translucent.
• Add crushed Ginger & Garlic and saute well until the raw flavour goes. 
• Add Turmeric Powder and Kashmiri Chilli Powder to the above and fry for a while in a very low flame.
• Add Cocum pods along with water and salt.  Bring this to boil.
• Reduce the flame and cook this curry until oil separates.
• Add the fish to the Curry and leave it in low flame until the fish is well cooked on both sides.
• Finally, sprinkle dry roasted Fenugreek seeds to the Curry and switch off the fire.
• Cover the pan and leave this on stove top until you serve.

NOTES:

• Any type of fish- small/big variety can be used for this recipe.
• I have cooked this curry with white Pomfret, even fish pieces can be used for the purpose.
• Adjust spices as per your taste and fish’s size.
• Kashmiri Chilli Powder is comparatively less spicy but gives a fiery red colour.
• I usually add 1/2 the amount of Red chilli powder + 1/2 Kashmiri Chilli Powder for a spicier version.
• Using coconut oil gives an authentic taste to the curry.
• This curry tastes great the next day.
• Cooking in Earthen ware is healthy and gives an exquisite taste to the curry.

FEW OTHER KALLU SHAPPU GRUBS:

RAS MALAI

HOW TO MAKE RAS MALAI

INGREDIENTS:

For  Rasagullas :

For Sugar Syrup :

For Rabdi :

METHOD :

Rabdi :

• Boil the Milk along with Sugar, Cardamom Powder and Saffron Strands.
• Once it starts to boil, lower the flame and cook until it reduces to half the volume stirring occasionally.
• Add Condensed Milk and slivered Almonds, Pistachios and Cashew Nuts along with few strands of Saffron to it.
• Remove from fire and allow it to cool.

Rasagulla:

• Crumble the Paneer, add Corn Flour & Yellow food colouring to it and knead it into a soft dough.
• Make small balls and flatten them up into the shape of a disc.  Keep them aside.
• Dissolve Sugar in Water along with Cardamom Powder.  Boil this into a thin Sugar syrup.
• Drop the flattened Paneer discs slowly into the Sugar Syrup and cover the saucepan with a lid.
• Let it cook undisturbed for about 8-10 Minutes or until the flattened Paneer has bloated up.
• It would have almost doubled the size, if not cover and cook for few more minutes.  
• To check whether it is cooked, press it with the back of a spoon, if it springs back then it's perfect.
• Switch off the flame, and remove the Rasagullas with a slotted spoon and keep them aside. 

Ras Malai:

• Drop these cooked Rasagullas into the Rabdi.
• Serve them chilled, garnishing with few more slivered nuts.

NOTES :

• Quality of Paneer reflects on the texture of Rasgullas, so always go for fresh and good quality paneers.
• While crumbling the Paneer, you can give a quick pulse in a mixer grinder/blender.
• Adding Corn flour and Yellow food colouring are purely optional.
• Adjust the amount of sugar to suit your taste.
• Alternatively you can pressure/steam cook the Rasagullas and then add them into the Rabdi and cook for few more minutes before chilling them.
• If using this method add a bit more of Sugar to the Rabdi.
• While simmering the Rabdi stir it occasionally, so that it doesn't burn which can spoil the overall taste of the dish.
• Keep the Rasagullas soaked in Rabdi for atleast an hour to get it perfectly infused with flavours.
• Keep Ras Malai refrigerated.  Stays good for about 3-4 days.

GROUNDNUT CHUTNEY

HOW TO COOK GROUNDNUT CHUTNEY

METHOD :

• Dry roast the Groundnuts in a pan for about 10-12 minutes in a very low flame until the skin turns brown and a nutty aroma emanates.
• Remove from fire and allow it to cool down.
• Slightly break it up with your hands until the skin is removed.
• Toss the groundnuts and blow out the skins.
• Heat 1 Tspn of Oil in a pan and toast the Dry Red Chillies in a very low flame until it puffs up slightly.
• Saute Garlic cloves in it and keep it aside.
• Grind roasted Groundnuts & grated Coconut along with Dry Red Chillies, Garlic cloves, Tamarind, Jaggery and Salt to a fine paste.
• First dry grind the ingredients, then add water as required.
• Heat the remaining Oil in a pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves.
• Pour this over the Groundnut Chutney and mix well.
• Groundnut Chutney goes well with Idli, Dosa, Uthappam, Paniyaram, Appam, Adai etc.,

• Dry roasting the Groundnuts brings out the flavour and natural oil from it giving the Groundnut Chutney a unique taste.
• While roasting the groundnuts, care should be taken not to burn it.
• You can use Groundnuts without removing its skin too.
• Adjust the amount of Red Chillies to your taste preference.
• Tempering the Groundnut Chutney is optional.

VAZHAIPOO / PLANTAIN FLOWER DOSAI

INGREDIENTS:

To Soak & Grind :

To Grind :

To Mix :

METHOD :

• Wash and Soak all the ingredients mentioned under 'Soak & Grind' for 2-3 hours.
• Drain excess water and grind the rice and lentils, along with Dry Red Chillies with enough water into a coarse paste.
• The batter should be slightly thicker than Dosa batter. 
• Transfer the batter to a bowl.
• Clean the Plantain Flower florets and soak them in buttermilk/slightly acidic/salt solution until you use them. 
• Remove the florets from butter milk before grinding.
• Coarsely grind Plantain Flower florets, with grated Coconut and Fennel seeds separately.
• Add this into the batter along with Salt, Turmeric Powder, Asafoetida and mix well.
• Add finely chopped Onions, Green Chillies, Curry Leaves and Coriander Leaves to the batter and mix well.
• There is no need to ferment this batter.
• Heat a Non-Stick Griddle / Pan and pour a ladle full of batter over it.
• Spread it in Circular motion until its evenly spread.
• Drizzle few drops of oil over the Dosai and lower the flame.
• Cook the Dosai in medium flame until they are cooked.
• Flip the Dosai and cook the other side until it turns into a fine golden colour.
• Serve it hot with Sambar or Chutney of your choice.
• Its tastes great with Avial or powdered Jaggery/Cane Sugar. 
• I served this Adai with Groundnut Chutney.

NOTES :

• I usually like to make Adai, slightly thinner and crispier like dosa.
• Adjust the amount of water accordingly for preferred batter consistency.
• I have added Moong Dhal in this recipe, can also use Whole Green Gram Dhal instead.
• Clean the plantain florets, remove the pistils and calyx from it.
• Soak the Plantain flower florets in buttermilk/slightly acidic/salt solution until you use them.
• This will prevent browning and remove the bitterness from the florets. 
• Rinse the florets in cold water, drain and squeeze out excess water before using them.
• Adding Turmeric Powder is purely optional, but it helps to give a perfect golden colour to the Adai.
• Gingelly oil gives a good flavour to the Adai.