Category Archives: Malabar cuisine

Beef items, Malabar cuisine, Non-Veg Recipes

Beef Achar

Beef achar is a tasty pickle item prepared in Kerala.It had always been by companion during my hostel life. For all those meat lovers who wishes to have meat for their meal time,prepare a pure vegetarian meal and give 2 teaspoons of this pickle on the side..they will happy and content.

 

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Ingredients:

Beef – 1 kg
Garlic – 2 pods peeled and chopped
Ginger – 2 inch piece finely chopped
Black pepper powder- 1tsp
Garam masala powder- 1 tsp
Vinegar – 1/2 cup
Chilly powder – 2 to 4 tbsp
Turmeric powder – 1/2 tsp
Green chillies slit- 5 No
Curry leaves – few springs
Sesame oil/Gingelly oil – 1/2 cup
Asafoetida powder-1/2 tsp

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Malabar cuisine, Seafood Items

Stuffed Meen Pathiri

Pathiri is a pancake made of rice flour. It is part of the local cuisine among  the Mappilas of North Malabar and Malabar in Kerala State of Southern India. Crushed rice is made into a white dough and baked on pans called oadu.Variants of pathiri include neypathiri (made with ghee), poricha pathiri (fried rather than baked), meen pathiri (stuffed with fish), and irachi pathiri (stuffed with meat). Meen pathiris are steamed pancakes filled with a spicy fish masala but here in my recipe, I have them pan fried.

 

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Ingredients

For frying fish:

King fish 2 Big pieces
Kashmiri chilli powder 2 tsp
Coriander powder 1 tsp
Turmeric powder 1/2 tsp
Fennel Powder 1/2tsp
Salt as needed
Lime juice 1 tsp
Coconut oil for frying

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Malabar cuisine, Savouries/Starters/Appetizers

Kerala Chicken Cutlets

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I started making cutlets in the early days of experimental cooking after marriage. I  had lots of  fun in shaping and frying them well.Alternatively, cookie cutters can be used to make cutlets of desired shape.  But getting the texture correct and not having them fall apart while frying took a lot of experience.

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Ingredients

Black pepper powder 1/2 tsp

Bread crumbs 1 cup

Coriander leaves(chopped) 1/2 bunch

Curry leaves(chopped) – 2 sprigs

Extra large egg beaten 1 N0

Garam masala Powder 1 tsp

Garlic(finely crushed) 2 tsp

Ginger(finely crushed) 2 tsp

Ginger-Garlic Paste 2 Tbsp

Green chillies(finely chopped) 2 No

Whole chicken  500 gms

Oil for frying as needed

Onions(medium size, finely chopped) 2 No

Potatoes (medium) 3 No

Turmeric powder 1/2 tsp

Chicken curry masala 2 tsp

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Malabar cuisine, Savouries/Starters/Appetizers

Kozhiyada

A nice snack to simply munch on or to go with tea. This sizzler which may be called ‘the relative of Samosa’, is a celebrity in ifthars and family gatherings… Yes! you can make the bet! You wouldn’t stop with one.. 🙂

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Ingredients

All-purpose flour/Maida  1 cup

Salt 1/2 tsp

Water as needed

For the chicken filling

Chicken-cooked & shredded 1 cup

Coconut grated  1/4 cup

Garlic crushed 1 tsp

Ginger crushed 1 tsp

Onion chopped 1/2 cup

Green chillies chopped  2 No

Red chilli powder 1/2 tsp

Turmeric powder 1/4 tsp

Garam masala 1/2 tsp

Chicken curry masala 1/2 tsp

Curry leaves chopped 8 N0

Salt, as needed

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Eggless Recipes, Malabar cuisine, Sweet snack

Eggless Unnakaya/ Kaayada

This is one of the delicacies of the Malabaris in Kerala, usually prepared for newly weds, guests and during the holy month of Ramadan. It is made with semi-ripe plantains. The authentic recipe includes egg as one of the ingredients. Here I have the “No-Egg” version.

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Preparation time 30 minutes
Cooking time 2 to 4 minutes
Yields 8 to 10 (depends on the size of the plantains)

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