One of the things I miss from Kerala is Mackeral Fry. The frozen Mackerel is surely not as tasty as the fresh ones we get from the fish market. But its still tasty!!!
Mackerel – 4 (cleaned and cut into 2 or 3 )
Ginger paste – 1 tbsp
Garlic paste – 1 tbsp
Red chilly pw – ½ tbsp
Turmeric pw – ½ tsp
Vinegar – 1 tsp
Black pepper pw – ½ tsp
Salt – 1 tsp
- Mix all the ingredients (except the fish ) together with a little bit of water to make a paste.
- Rub the marinade on the fish and let it rest in the refrigerator for 4 hours.
- Heat oil in pan and shallow fry the fish, turning on each side till its crispy on each side.
‘Aloo’ means ‘potato’ in hindi and ‘parathas’ means bread. So Aloo ka Parathas means Bread stuffed with potatoes. This is definitely one of my favorite recipes. Its simple and delicious. You just gotta try it!
Make the stuffing ahead of time and save some time.
Best served hot with a dollop of butter. Yumm!
Roti/Chapati dough – To make six parathas.
For the stuffing
- Ginger paste – 1 tsp
- garlic paste – 1 tsp
- Minced onion – 2 tbsp
- Cumin pw – 1 tsp
- Green chillies – 1 (minced)
- Chaat masala – 1 tsp
- Cilantro – 3 tbsp ( minced)
- Salt – ½-1 tsp
- Red chilly pw – 1/2 tsp
- Lemon juice – few drops
- Potato – 3 (boiled, peeled and mashed)
- Heat oil in pan, add the stuffing ingredients 1 – 9 in the order.
- Then add the potatoes. Sprinkle a few drops of lemon juice and mix well.
- Divide the stuffing mixture into small balls.
- Make small balls from the chappati dough and roll it out a bit.
- Keep the stuffing ball in the middle. Bring the edges together and seal it up.
- Roll out the dough using your finger tips and finish it off with the roller.
- Heat a flat griddle or tava and cook the stuffed parathas applying a little oil or ghee on it.
- Put a little butter on it before serving and enjoy it with yogurt and pickles.
I remember eating many different kinds of murukku/chaklis in my childhood. This particular kind was mostly available in Tamil Nadu. Crunchy and delicious. I made this as part of a Christmas project in 2015 where I put together some traditional snacks for my colleagues and friends.
Rice Flour- 2 cups
Urad Flour – 1/4 cup
Jeera – 1 tsp
Salt – to taste
Black Sesame seeds(optional) – 1/2 tsp
Asafoetida – 1/4 tsp
Oil +Butter – 3 tbsp(melted and warm)
Warm water – to make a dough
- Mix all the dry ingredients in a bowl.
- Add the oil- butter mixture and blend it into the flour.
- Add water little by little to make a stiff dough. Place it in the machine with the disc as shown in the picture.
- Pipe onto a parchment paper in a random style as shown below.
- Scoop it up with a spoon and deep fry both sides in medium low heat till golden brown in color.
- Note: If oil is too hot, it would brown too quickly but remain uncooked inside.
Achappam is a traditional sweet and crispy snack from Kerala, India. It derives its name from the malayalam word ‘achu’ meaning mould and appam meaning bread.
It was my favorite after school snack. It can appear to be a bit tricky to prepare but if you follow the steps correctly, you can get the hang of it and prepare these delicious achappams.
Rice Four – 2 1/2 cups
All Purpose Flour – 1/2 cup
Sugar – 1/2 to 3/4 cups
Black sesame seeds -2 tbsp
Coconut Milk – 1 can diluted to make 3-4 cups
- Mix the rice flour, all purpose flour, sugar and sesame seeds and eggs in a large bowl.
- Add the coconut milk little by little and whisk into a smooth pancake like batter.
- Heat oil in a large pan (add enough oil for deep frying).
- Temperature Test: Check the temperature of the oil by drooping a drop of the batter in the oil. It should sizzle and come to the surface but not brown immediately. If it does not sizzle and come to the surface , the oil is not hot enough. If it browns too quickly, the oil is too hot.
- Dip the cookie mould in the oil and let it rest for 2 minutes. This step is needed for the batter to stick to the mould.
- Dip the cookie mould in the batter up to its 3/4th height. (Sorry not shown in the picture) Then dip back into the oil. Let it fry for 3-4 seconds and then shake the mould till the cookie leaves the mould. (Be extremely careful of this step and do not immerse it completely as the cookie will not leave the mould).
- Repeat the process for each cookie. Remember that for subsequent dipping, you only have to immerse the cookie for 10-20 seconds.
- Fry the cookie till golden brown. Drain in paper towels.
Thorans (Stir Fried Veggies with coconut mixture) is a traditional dish in Kerala. Its an everyday stir fry made with different veggies. The same method of preparation is used with different vegetables. I love it as it is such a healthy option and easy to make.
Cabbage and Carrot Thoran (Cabbage – Carrot Stir Fry)
Cabbage- 150 -250 grams( cut lengthwise and chopped)
Carrots – 2 (shredded or chopped)
Mustard seeds – ½ tsp
Shallots -1 ( chopped)
Dried red chillies – 2 ( broken into pcs )
Curry leaves – few
Coconut – ½ cup
Ginger – a tiny piece
Cumin seeds – ½ tsp
Garlic flakes – 2
Curry leaves – few
Green chillies – 2
Salt- ½ tsp
- Grind the above ingredients only coarsely. No need to add water.
- Heat oil in a pan, add mustard seeds, red chillies, shallots and curry leaves.
- Then add the ground mixture and turmeric pw (½ tsp). Saute for two minutes.
- Then add the chopped cabbage and a little salt to it. Mix well.
- Add the carrots and mix well.
- Sprinkle water just enough to wet it and then close and cook for 2- 3 minutes. Keep mixing in between and sprinkle water if needed. Ready.
You can make the same dish with carrots, beetroot, beans or papaya. Thoran is the name for it. So if its made with carrot , it would be called carrot thoran, with beans- beans thoran etc.
This dish is one of my comfort foods. I love to have it with rice.The coconut milk in this dish is optional. I like it as it helps thicken the dish and cuts down the heat. The Garcia Gambooge in this dish is mandatory. Its smokiness is what brings out the flavor in this dish. It can be a bit hard to find in Canada. It is available in Surabi store in Surrey.
The Garcia is only for flavor and usually we do not consume it.
Fish (any thick fish ) – ½ kg (cut into medium sized pcs)
Shallots – 2 (chopped)
Ginger – 2 inch piece ( cut into long strips)
Garlic – 10 cloves ( cut into strips)
Red chilly powder – 1 tbsp
Turmeric powder – ½ tsp
Oil – 3 tbsp
Kudam puli / Garcia Gambooge – 3 (broken into smaller pcs)
Curry leaves – a handful
Thick Coconut Milk – 1/4 cup
Water – ½ cup ( add more if needed)
Salt – to taste
- Mix the red chilly powder and turmeric powder with a little water to make it a paste and keep aside.
- In a little bowl, add the kudam puli/garcia , water and salt and set aside.
- Heat oil in a pan ( if available, an earthen pot ), add shallots,ginger, garlic strips , curry leaves and saute well.
- Then add the red chilly – turmeric paste and saute for couple minutes.
- Add the kudam puli – water mixture into the pan. Also add the rest of the water and coconut milk. Mix it using a ladle and let it boil.
- Place the washed fish in it carefully so that it does not overlap. PS: I had forgotten to add the curry leaves earlier so I added it in this step. I have used Basa fillets here.
- Close and cook for ten minutes.
- Mix in between by rotating the pan. Do not mix with a ladle as the fish will break.
- Garnish with a sprig of curry leaves.
The word “curd” in India usually refers to plain yogurt. Curd rice is a specialty in South Indian Cuisine. The yogurt and the asafoetida in the dish is quite soothing for the tummy.
Cooked White Rice (long grain or basmati) – 3 cups
Mustard Seeds – 1 tsp
Dried Red Chillies – 3
Curry Leaves – 1 sprig
Shallots/Small Onion- 2 (sliced)
PlainYogurt/ Curd- 2 cups
Ginger (chopped) – 2 tbsp
Garlic (chopped) – 2 tbsp
Green Chilly – 2 (chopped)
Cilantro – a handful (chopped)
Asafoetida – 1/4 tsp
- In a bowl mix the rice, yogurt, green chillies, ginger, cilantro and salt to taste.
- Heat oil in a pan and add mustard seeds. Let it crackle.
- Add shallots, curry leaves, dried red chillies and asafoetida. Saute for a few seconds till it changes color.
- Add it to the yogurt mixture and mix well.
One of my favorites with very few ingredients. Yummy with rice, rotis or bread.
Shrimp – 250 grams
Onions – 2 (sliced)
Ginger – 1 inch pc (sliced)
Garlic – 7(sliced)
Curry Leaves – few
Tomato – 2(chopped)
Red chilly pw – 1 tsp
Coriander pw – 1 tsp
Black pepper pw – 1/4 tsp
Garam Masala – 1/2 tsp
- Heat oil oil in a pan, saute onions till it lightly changes color.
- Add ginger, garlic and curry leaves and saute again till the onions turn golden in color.
- Add tomatoes, red chilly pw, coriander pw, black pepper pw and mix well till the tomatoes are soft.
- Add the shrimp and mix well.
- Add 1/2 to 1 cup of water and cook for around 10 minutes.
- Add garam masala and stir on high heat for a few minutes till dry and well roasted.
Looking for a wholesome, healthy and easy recipe? Here it is. This bowl of soup is good by itself for a meal. This is one of my favorite go to recipes which could use the leftover vegetables in the fridge. Very easy as well as tasty!!
Masoor Dal/ Red Lentils – 1 cup
Cumin Seeds/Jeera – 1 tsp
Red chilly pw – 1/2 to 1 tsp
Fresh Red chilly – 2(chopped)
Dried Red Chilly – 3
Magic Sarap (available in asian supermarkets) or chicken taste maker – 1 pkg
Onion – 1 (Cubed)
Bok choy or any other leafy vegetable – 1 cup
Bell peppers/ Capsicum(any color) – 1 cup
Mushrooms – 1 cup
Cilantro – a handful
- Cook the lentils with 2 cups of water in a pressure cooker for 3 to 5 whistles. Set aside.
- Heat oil in a pan and fry cumin seeds till it changes color.
- Add dried red chillies and fry it for a few seconds.
- Add onions and saute for a minute.
- Add all the vegetables, fresh red chillies and red chilly pw.
- Mix well and cook for 2 to 3 minutes.
- Add the cooked dal to it.
- Add 1 to 2 cups of water to get it to desired consistency and mix well.
- Add the magic sarap / tastemaker and salt and let the mixture boil for 5 minutes.
- Garnish with cilantro.
Fried rice is one of the main dishes in Indo Chinese food. This dish is very adaptable as its a very basic vegetarian recipe You could add more veggies of your choice. Add cooked and shredded chicken, meat or prawns to it for a non vegetarian option. You can add scrambled eggs to it make egg fried rice. Add some fried paneer to make paneer fried rice. Add chicken, prawns and eggs to make mixed fried rice.
Hope you enjoy!
Cooked Basmati Rice – 4 to 5 cups
Oil – 2 tbsp
Onion – 1(sliced)
Ginger – 1 tbsp (chopped)
Garlic – 1 tbsp (chopped)
Green bell peppers / Capsicum – 1 (chopped)
Celery – 2 sticks (cut thin and long)
Carrots – 2 (small cubes)
Green beans – 7 to 8 (chopped)
Cabbage – 1 small pc (cut thin and long)
Green Onion/ Spring Onion – 1 bunch
Soy Sauce – 2 tbsp
Rice vinegar or White vinegar – 1 tsp
White pepper pw – 1/2 tsp
Salt – 1 tsp (add more/less according to taste)
- Heat oil in a pan on medium- high heat, saute ginger and garlic in a few seconds.
- Saute onion, celery and spring onion for 30 seconds.
- Add carrots and beans and mix well. Add salt, cover and cook for a minute.
- Add cabbage and bell pepper. Mix well. Cover and cook for couple minutes.
- Add the cooked rice to it and mix well.
- Add soy sauce, vinegar and white pepper pw and stir fry on high heat for couple minutes.