Sree's Recipes

Ingredients: Cherupayar/Green gram - 1cup Garlic pods -4 Green chillies - 2 Turmeric powder - a pinch Grated coconut - 1/2cup Mustard seeds - 1/2tsp Curry leaves Oil Method: Wash and soak green gram overnight.Cook this with  salt and less water, in a pressure cooker for 1whistle .Crush the garlic.Add grated coconut to this and pulse it 2-3 times. Heat oil in a pan .Splutter mustard and curry leaves.Add coconut mixture and turmeric powder ,saute it for 2-3 minutes.Add the cooked green gram and stir fry it  on low flame till all the water is evaporated. Serve with rice.

Ingredients: Ripe Plantain/Nenthrapazham - 3 For filling Grated Coconut - 5tbsp Cashews,chopped - 8 Raisins- 1tbsp Sugar - 2tbsp Ghee - 1tsp or more Cardmom - 2 Egg - 1(optional) For covering Maida - 1/2cup Sugar - 2tbsp or more Salt - a pinch Water Method: Heat ghee in a pan and stir fry cashews and raisins.keep aside .Add grated coconut and sugar in the same pan,saute well for 2-3 minutes.If you like to use egg in the filling scramble it  andvmix to this coconut mixture.Add cardmom powder and mix well.Switch off the stove and let them cool. Peel the plantain, and make 1 slit legthwise.Remove the black seeds and fill with coconut-sugar mixture. Mix together maida,sugar and salt.add water to this and make a thick batter out of it. Heat oil in a pan .Dip the stuffed plantain in maida batter and deep fry them till they turn golden color. Cut into small pieces and serve as a snack.

Ingredients: Spinach (cleaned and chopped finely) - 1cup Potato(boiled) - 2 Channa Dal - 2tbsp Green chillies - 3 Coriander leaves (chopped finely) - 1/4cup Garam masala powder - 1/2tsp Chilli powder - 1/2tsp All purpose flour/Maida - 4tbsp Bread Crumbs - as required Oil for frying Method: Cook the dal with enough water,drain and crush them.Boil the potatoes and mash them. In a bowl mix together finely chopped spinach ,green chillies and coriander leaves.Add chilli powder and garam masala powder to this.Add mashed potatos and crushed dal to this and mix everything well.Adjust the salt. Make thick paste of maida with little water.Heat oil in a pan. Make medium balls using the potato-spinach mixture and make desired shape.Dip each one into maida batter and then in the bread crumbs.Deep fry in hot oil.Serve hot .

Ingredients: Wheat flour/Atta - 1cup Grated Coconut - 1/2cup Water Salt Method: Dry roast Wheat flour for 10 minutes on low flame.Keep aside. Add salt to the roasted flour and mix well.Add water little by little to the flour and mix well until you get a crumby texture.The flour should be wet enough for steaming.Let it sit for 10 minutes. Layer the puttu maker with some grated coconut first,then the flour and then the grated coconut again.Steam for 4-5 minutes.Serve hot with pappad,sugar, banana or Kadala Curry. Tips Before Steaming the flour,pulse it 2-3 times in a mixer.This will remove the lumps and u get very soft puttu.

  Ingredients: For marination  Fish(Pomfret,Pearl spot or King Fish) - 1/2kg Pepper powder - 1tsp Turmeric powder -1/4tsp Salt For the gravy Cloves - 3 Cardmom - 2 Cinnamon - 1stick Ginger ,crushed - 1tsp Garlic,crushed - 1tsp Green chilli - 2 Onion,Sliced - 2 Tomato - 1,big Thin Coconut milk - 1cup Thick Coconut milk - 3/4cup Coconut oil  - 2tbsp Mustard seeds - 1/2tsp Curry leaves - 2strands Method: Clean the fish and cut into medium pieces.Marinate with pepper powder,turmeric and salt for 30 minutes.Heat 1tbsp of oil in a non stick pan and shallow fry the fish till its half done.Remove fish from the pan and keep aside. Pour the remaining 1tbsp of oil in the same pan and splutter the mustard seeds and curry leaves.Saute cardmom cloves and cinnamon. Add crushed ginger and garlic and saute it well .Add sliced onion and green chillies.Saute well till the onion become translucent.Add thin coconut milk and brings to boil.Add the fried fish pieces and simmer for 15 minutes.Pour the thick c

Ingredients: Kovakka/Ivy gourd - 250g Turmeric powder - 1/4tsp Chilli powder - 3/4tsp Onion(sliced) - 1,medium Curry leaves - 1strand Oil - 2tsp Salt Method: Wash and cut  kovakka into lengthwise.Cook it with turmeric ,chilli powder ,salt and little water. Heat oil in a non stick pan and add onion and curry leaves.Saute well till the onion become translucent. Add the cooked kovakka and stir fry on low flame till its done.

Ingredients: Raw rice - 1/2cup Urad dal - 1/2cup Salt - a pinch Coconut - 1 Sugar - 5tbsp Cardmom - 2 Oil for frying Method : 1 Soak rice and urad dal for 3hrs.Grind it with salt to a smooth paste(like idly batter). 2 Extract coconut milk from coconut and add sugar ,cardmom powder and mix it well. 3 Heat oil in a pan and fry 1tsp of the batter.It should form round balls. 4 Add the fried balls into coconut milk.Soak it for 15 minutes and then serve.

 Ingredients: chikoo/Sapota - 6 Frozen Milk - 1/2L Sugar -  4tbsp Method: Remove the skin and seeds of the fruit and cut  into pieces.Blend it with sugar.Add chilled milk and blend for few seconds.Serve immediately.

  Fish (any type) - 1/4kg(5-6 pieces) Turmeric powder - 1/4tsp Chilli powder - 2tsp Ginger(Chopped) - 1tsp Tomato - 1,medium Tamarind - a small piece, soaked in water shallot - 3(optional) Curry leaves - 2strands Coconut oil - 1tsp For Grinding Grated Coconut - 3/4 to 1cup Cumin seeds - 1/4tsp Turmeric powder - 1/4tsp Method: 1 Marinate the fish with turmeric,chilli powder and salt for 30 minutes. 2 Grind together coconut,cumin and turmeric powder with little water to smooth paste. 3 Heat a clay pot and add ginger,shallot, sliced tomato and the ground coconut paste. 4 Add  water and boil it. 5 Add the marinated fish.cover and cook it on low flame till the fish pieces are done and the gravy becomes thick. 6 Add 2tbsp of tamarind water and boil  it.Adjust the salt. 7 Switch off the stove.Add curry leaves and pour 1tsp of coconut oil on top of it. 8 Serve with rice.

Kumbilappam made with Vazhanayila  Kumbilappam is another authentic dish from Kerala.The main ingredient of this recipe is Chakka pazham(Jackfruit). Jackfruit, jaggery ,rice flour and some fresh coconut are mixed together to prepare the dough. It is then wrapped in Vazhanayila (this aromatic leaf gives a special flavour to the appam) in Kumbil(Cone) shape. That's why the name kumbilappam! The flavour of jackfruit and aroma of the leaves together gives a great taste to this dish. Here goes my mom-in-law's recipe for kumbilappam. Ingredients:  Ripe Jackfruit Bulbs(chopped finely)  - 2cups Jaggery(scraped) - 1 cup(adjust according to your taste) Freshly grated coconut - 1cup Rice flour (roasted) - 2cups. Cardmom (powdered) - 1/2tsp(optional ) Vazhana Ela or Banana leaves - as required. Method: 1 Melt jaggery in 1/2 cup of water.Remove the impurities. 2 Make a smooth paste of jackfruit pieces without adding any water. 3.In a big bowl add jackfruit paste,jaggery syrup and coconut.M