Sree's Recipes

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.

  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.

  Ingredients: Kerala red rice/kuthari  - 1cup Jaggery(powdered) - 1/2 to 3/4cup Freshly grated coconut - 1cup Cardamom - 4 Method: Dry roast the rice in a thick bottomed pan stirring all the time .Fry the rice till they starts splitting and  changes its color.Grind it into  powder along with cardmom.Transfer this to a bowl. Mix together coconut and powdered jaggery and put to the same grinder.Pulse it 2-3 times. Add the ground rice powder to this and grind everything well. Transfer to a bowl.Take a fistful and shape into balls.Store it in an airtight container upto a week.

Ingredients: Raw rice/Pachari - 1cup Jaggery/sarkara  - 3 blocks(adjust according to your taste) Cooked rice - 1/4cup Shallots - 4 Coconut slices/Theghakothu -1/4cup coconut oil - 3tbsp Baking powder - a pinch (optional) Method: Wash and soak rice for 2-3 hrs.Grind it along with cooked rice and 1/4cup of water..Keep it aside. Melt the jaggery with 1/2cup of water.Remove the impurities.Add this to rice batter and mix well.Add pinch of baking powder to the batter(consistancy is like dosa batter). In a pressure cooker add 3tbsp of coconut oil and saute the coconut slices till it become golden brown. Do the same with shallot also.Keep aside. There is enough oil left in the pressure cooker now and swirl the cooker to give a coating of oil on its sides..Add half of fried shallot and coconut slices to the batter and mix well. Heat the pressure on high heat and pour the batter.Add the remainng  fried shallot and coconut slices on top of it.Close the pressure cooker tightly without the...

This is one of the usual curries in my home.Very good for health and digestion.Simple too.You can prepare this in 10 minutes!! In southern part of Kerala there is another curry called 'Puli Inji', that is sometimes called Inji Curry which is entirely different from this preparation. Its an essential part of Kerala Sadya. Here goes my mom's Inji curry Recipe.. Ingredients:  Inji/Ginger(chopped) - 3tbsp Grated coconut - 1/2cup Green chillies-2 Mustard seeds -3/4tsp Curd -1cup Coconut oil -1tsp Red chillies - 2 Mustard seeds - 1/2tsp Curry leaves - 2strands Salt Method: Grind together coconut,ginger,green chillies and mustard seeds.Beat the curd well.Add the coconut mixture to this.Mix well.In a small pan heat oil and  splutter the mustard seeds.Add red chillies and curry leaves to this. Add this seasoning  to the curry.Serve with rice.

Ingredients: Parboiled rice/Puzhukkalari - 2cups Grated coconut - 1cup Shallot - 4 Fennel Seeds - 1tbsp Rice flour -1/2 cup Salt Method: Wash and soak the rice overnight.Grind it along with 1/2 cup of water until to get a coarse mixture.(Do not add too much of water.If you can grind the rice with less water you need to add less rice powder only). Crush together coconut,shallot and fennel seeds. Add this to the rice mixture.add salt too. Mix everything well.Add enough rice powder and make it a smooth dough. Take a lemon size ball and flatten it using your fingers by placing it on a plastic sheet.It should not be too thin.You can see the shape and width of the pathiri in the picture.Heat oil in a pan. Hold the plastic sheet in one hand and remove the pathiri using the other hand and carefully put into hot oil. After sometimes it will float on top and puff up.Flip it over and fry both sides until golden brown color. Serve with Malabar chicken curry or any non-veg  Curry. Recipe Cou...

Arikadukka or Kallummakaya Nerachathu  or Stuffed Mussel is one of the famous snacks in Kannur ,especially in Thalassery .I tasted this first from one of my friends during our hostel days and it was so yummy. I made this 6months back when we were in Netherlands.There we used to get lots of fresh mussels.You can make this only with fresh mussels, as this one needs the fresh shells to make. Here goes the recipe... Ingredients: Mussels -15-20 For Stuffing Rice flour -2cups Shallots -4 Grated Coconut - 1/4cup cumin seeds -1tsp salt For the batter Chilli powder -2tbsp Turmeric powder- 1/2tsp Rice Flour -1tbsp Salt Method   Boil the mussels  with enough water,till the shells open.Drain it and clean the mussels.Keep it aside. Grind together shallot,coconut, and cumin seeds.Add this paste and salt to rice flour .Mix well and make a smooth dough by adding enough hot water.Stuff the mussels with the dough and steam it for 15 minutes.Allow to cool.Remove the shell. Mi...

  Ingredients: King prawns  - 300g Tomato - 1 Green chillies - 2 Grated coconut - 1/2cup Cumin seeds - 1/2tsp Turmeric powder - 1/4tsp Red chilli powder - 1tbsp Coconut oil - 1tsp Curry leaves Salt Garlic pods - 3(crushed) Method: 1.Marinate the prawns with salt,turmeric powder and chilli powder for 1/2 an hr. 2.Heat a  claypot .Add prawns,sliced tomato,green chillies with 1 cup of water.Cook it for 10 minutes. 3.Grind coconut and cumin seeds with little water. 4.Add the paste to the curry.Cook it on low flame till its done. 5.Switch of the stove and add coconut oil,curry leaves and crushed garlic.mix it well and cover it. 6.Serve with rice. Recipe Courtesy - My Mom

Ingredients: For Prawns Masala King Prawns - 25 to 30 nos Chopped Onion-1,big Chopped Tomato - 1,big Ginger-garlic paste - 1tbsp Green chillies - 2 Turmeric powder - 1/4tsp Red chilli powder - 2tsp Biriyani Masala - 2tsp, see below Coriander leaves Mint leaves Salt Biriyani Masala Cinnomon  - 1big piece Cardmom - 3 Cloves -3 Nutmeg -1 Caraway seeds- 1/2tsp Fennel seeds -1/2tsp Cumin seeds-1/2tsp Mace-2 Dry roast all together and grind to a fine powder. For Rice Basmati rice - 2cups Ghee - 2tbsp Cinnamon - 3pieces Cardmom - 2 Cloves - 3 Star Anise - 1 Water Salt For Garnishing Saffron strands soaked in 2tbsp milk Fried Cashews and raisins Fried onions Biriyani Masala - 1tsp Coriander leaves Method: Preparing the rice 1 Soak the rice for 30 minutes. 2 In a pan add 2tbsp ghee , cloves,cinnomon ,Star anise and cardmom.saute well for a minute. 3 Add the washed rice and saute it for sometime. 4 Pour 3cups of water and salt to the rice. 5 Cook  rice till soft and all the water is ...

Ingredients: For Dough(Pathiri) Whole Wheat flour - 1cup All purpose flour - 1cup Salt Water For Chicken Filling Boneless Chicken - 1/2 kilo Turmeric Powder - 1/4tsp Chilli powder - 1/2tsp Green chillies - 3 Chopped Ginger -1 tsp Chopped Garlic - 1tsp Garam masala Powder -1/2 tsp Chopped Onion - 1,big Coriander leaves Mint leaves(optional) Coconut oil Method: Cook the chicken with sat,turmeric ,chilli powder,garam masala  and little water.Allow to cool . Mince the chicken and set it aside. In a pan heat oil and add chopped ginger,garlic ,green chillies and onion.Saute well till the onion become soft.Add the minced chicken and saute for a while.Add chopped mint leaves and coriander leaves.Adjust the salt.Filling is ready.Keep it aside. In a bowl mix together wheat flour,all purpose flour and salt.Add enough water and make a smooth dough. Divide into equal sized small balls.Roll it and add the filling in the centre.Cover it with another pathiri.Slowly press the edges using fingers ...

Ingredients: Tomato - 2,big Red chilli powder - 1/2tsp Salt Grated coconut - 5 tbsp Curd -5tbsp Mustard seeds -1/2tsp For seasoning Coconut oil Mustard seeds curry leaves dry red chillies Method: 1.In a bowl add chopped tomatoes,red chilli powder and salt.Mix with your hands. 2.Grind together coconut and mustard seeds.Add curd to this grind it once more. 3.Pour this to the tomatoes and mix well.Adjust the salt 4.In a pan add coconut oil and splutter the mustard seeds,curry leaves and dry red chillies. 5.Pour this on top of the pachadi and mix well. 6.Serve with rice.

Ingredients: For Rice Basmati rice - 2 cups Cloves - 3 Cinnamon -3pieces Cardmom -3 Ghee - 2tbsp Water - 3cups Rose water - 1tsp Salt For Chicken masala 6 big chicken pieces 4 big onions 4 big tomatoes 7Green chillies 1 big piece of ginger 6 big garlic pods 3tbsp of chopped mint leaves 3tbsp of chopped coriander leaves 2 tsp Biriyani masala(below) 1tbsp Lime  juice Biriyani masala Cinnomon  - 1big piece Cardmom - 3 Cloves -3 Nutmeg -1 Caraway seeds- 1/2tsp Fennel seeds -1/2tsp Cumin seeds-1/2tsp Mace-2 Dry roast all together and grind to a fine powder. For Garnishing Raw cashews and raisins Saffron 2 strand Milk -2tbsp Coriander leaves Method: Preparing the  Chicken masala 1 .In a pan add 5tbsp of ghee and fry the thinly sliced onions. 2 .Fry them till it become crispy and nice golden   colour.Keep it aside. We will use these fried onions  for the chicken masala and for garnishing.This will give a nice flavour to the Biriyani. 3 .Crush together ginger,gar...

Ingredients: 1 big beetroot(grated) 8 dates(cut into small pieces) 1tsp chilli powder 3-4 garlic pods (grated) 1/2 cup Vinegar Salt to taste Method: In a clean bowl mix together grated beetroot,dates and garlic.Add chilli powder ,salt and vinegar.Mix well and keep refridgerated for 24hours. Make sure to store it in a clean and dry bottle.Take out from fridge and check  the salt and adjust it.Return back to fride.This can be stored for a month or more.

Pazham cake is a traditional and yummy snack which is famous in the Malabar region of Kerala. It is famous among Muslim community and they prepare this during the Ramadan days. I bet your family will love this. My husband finished the entire cake in one go! Recipe courtesy "Taste of kerala" of Amrutha  TV. Ingredients: 2 Ripe Banana 3 large eggs 3tbsp sugar Ghee - 2tbsp Raw cashews and raisins -1tbsp For garnishing Fried cashews and raisins Cherries Method Cut the banana into small pieces.In a wide pan add ghee and saute the banana pieces till it become golden brown colour.Keep it aside. In a bowl beat the eggs with sugar.Add the banana and raw cashews and raisins .Mix well. In a thick bottomed pan add some ghee and spread it well.Pour the egge mixture to this.Cover it and cook it on low flame till the top part is set.It took me 20 minutes.When it is cooked transfer into a plate and garnish with cherries and fried cashews and raisins.Serve hot with tea. AWARDS from  Sangee...

 Ingredients: 300g Prawns   2 medium Onion 2 medium Tomato 2tbsp Kashmiri chilli powder 1/2tsp Turmeric powder Green chilli - 2 Salt Curry leaves Coconut oil Method: Marinate the prawns with salt,turmeric and chilli powder and keep it aside for 15 minutes.In a clay pot add chopped Onion,tomato ,marinated prawns and green chillies.Cover it and cook it till the prawns are tender and soft.Add Coconut oil and curry leaves .Mix well.serve with rice.

Ingredients: Unakka chemmeen (dried small shrimps) - 1/2 cup Grated coconut - 3/4 cup Dried red chillies - 5 Shallots - 3 to 4 Tamarind- a small piece Curry leaves - 2springs Method Remove the head and tail of the shrimps and wash it well.Heat a pan and fry the shrimps and red chillies on a low flame.When they are crispy switch off the stove.In a blender add Shrimps,redchillies,coconut,shallots,curry leaves,tamarind and salt.Grind all the ingredients well to a coarse mixture.Serve with rice.

Ingredients: For the masala: 2 Boiled eggs 2 onion(sliced) 1tbsp ginger(chopped) 1tsp Garlic (chopped) 3 Greenchillies 4 large potato(boiled and mashed) 1/2tbsp Garam masala 1/4tsp turmeric powder Salt to taste Few Coriander leaves,Curry leaves,Mint leaves 2 eggs for dipping 1 cup Bread crumbs Method: Heat oil in a pan .Add the onion and saute well till it become light brown colour.Add ginger,garlic,green chillies and mix them.Add the masala powders,curry leaves and mint leaves.Saute well.To this stage add the mashed potato and salt.Mix well and add the coriander leaves to this.Switch off the stove and allow them to cool. For dipping,break the eggs,add salt and beat well. Take the boiled eggs and cut into 4 pieces(legthwise) When the mixture is cooled make into equal size of balls.Flat each balls and add 1 egg piece in center.Shape it like unnakaya.Dip it in egg and coat with bread crumbs. Deep fry them in oil.

Ingredients: Basmati rice - 1 cup water - 2 cups Onion - 1 medium Ghee -  1 tbsp Cardmom pods - 2 Cloves  - 2 Cinnomon stick pieces - 3 Bay leaf - 1 Salt - to taste For garnishing Ghee - 1 tbsp Cashews - 1 tbsp Dry grapes - 1 tbsp Onion - 1 Method: Wash the rice and soak it for 30 minutes.Heat 1tbsp ghee in a pan ,fry the cashews and dry grapes.keep it aside.In the same pan add sliced onion and fry it till it become dark brown colour. Drain the rice.In a pan heat  ghee and add the whole garam masala,sute well. Add sliced onions.Saute the onion for 2 minutes .Add the rice and saute well(so the rice won't be  sticky).Add water and salt to this.close it and cook the rice .Occasionally  check the rice.If it is ready remove it from the fire. Garnish with  fried cashews,dry grapes and onions.Serve hot with Chicken Curry

Another super recipe from my mom - The Malabar Chicken Curry . She prepares this whenever we have some special guests and serves it always with her special Ghee Rice. Yummy!!This is my favorite chicken recipe as well. The one that I always want to prepare when I buy chicken. Whenever we go home, my hubby ask my mom to prepare it for him. He likes that extra taste of the chicken when it is prepared out of the 'Kal Chatti' (Stone cooking pot). These days, he says the chicken is becoming tasty like when my mom prepares it. :-) So hope you will also love it...Give it a try... Ingredients: Chicken - 1 kg Turmeric Powder - 1/4 tbsp chilly powder - 2 tsp Salt - to taste Lime Juice - 1tbsp Onion - 2,medium Green chillies - 3 Tomato - 1 big Ginger(chopped) - 1tbsp Garlic(chopped) - 1tbsp Curry leaves - a handful For the masala Coconut oil - 1 tbsp Grated coconut - 3/4 cup Garlic - 2 pods Whole garam masala(cardmom,cloves,cinnamon pieces) - 2 each Whole pepper corns - 10 to 15 Coriander ...

This is a super duper Sweet.As it is clear by its name ,Nethra pazham is the main  ingredient in this Reipe.This recipe is worth trying once.I got this recipe from Sangeetha 's kothiyavunu.com .For original recipe click here .here 's my version. Ingredients: Nethra Pazham(extra ripe) - 3 medium Sugar - 1 cup Ghee - 1/2 cup Cardmom Powder - a pinch All purpose flour - 3tsp Milk - 1 1/4 cup Method: Steam the bananas in a steamer or pressure cooker.cook well and remove the black seeds.Allow them  to cool.Make a smooth paste in a grinder.Meanwhile put a heavy bottom pan on the stove and add the milk and sugar.Boil them ,When they reach a thick consistacncy add the banana paste and mix them well.Keep on stirring.you have to be patient,it needs more time.To thicken the halwa add the flour dissolved in 1/4 cup of water.keep on stirring.When they are almost thick add the ghee little by little.Mix well till  the colour become brown.Add cardmom powder .When the halwa is leaving the...