Non-Veg Recipes
There are different versions of Erachi pathiri – steamed, pan fried or deep fried. I have the recipe for the fried variety. This Malabar delicacy most often shows up on our dining tables during the month of Ramdhan.
Preparation time 15 minutes
Cooking time 2 to 3 minutes
Yields 15 to 18
Continue reading Erachi Pathil/ Erachi Pathiri/ Meat Envelopes
Kerala Beef Fry is one of the traditional recipes that can be cooked without much effort. The beef is cooked and roasted in coconut oil with the aromatic flavours of Indian spices,curry leaves and roasted coconut. This is still the “most wanted delicacy” from Kerala for those Malayalis staying abroad. The beef that’s available in Kerala has more protein and less fat unlike the beefed up beef of North America.
Preparation time 10 minutes
Cooking time 30 to 40 minutes
Serves 4
Flavor rich salmon fillet masala can be used as side dish or in biriyani preparation. Buy wild atlantic salmon if it is not too pricey for your food budget. You may be able to recognize the taste – it’s stronger than farmed salmon; the flesh is firmer, too. Bear in mind that you’re most likely to find wild salmon between the months of May and September, when the Alaska commercial harvest is in progress.
Preparation time 30 minutes
Cooking time 15 minutes
Serves 4
An urban legend from Kerala claims that the English word tapioca derives from the Malayalam word combination, “thappiyokka” . The story behind the legend claims that a European, while in Kerala, once came across a native crouching on the ground, digging under a rather thin and tall plant. Tapioca is 100 % starch, protein free and gluten free.
If you have kids born and brought up outside Kerala ..they won’t like the sticky and gooey stuff. According to them, Kappa Puzhukku is a sticky item. So to get rid of the sticky feel, I found this recipe in Mrs K M Mathew’s recipe book. It worked out well..ABCD’s(American Born Confused Desis) started loving them.Tapioca tarts, with minced meat or roasted prawn/shrimp filling, make an excellent combination.
Ingredients
1. Tapioca – 2 cups
2. Oil – 1 big spoon
3. Shallots (chopped fine) – 5
4. Green chilly (chopped fine) – 2
5. Turmeric powder -1 pinch
6. Salt -to taste
The flavour of this Konchu/Chemeen masala will make you crave for more and more , especially when you combine it with Tapioca/Kappa Tarts.
Ingredients
Prawns/Shrimps 2lb
Turmeric powder 1/2 tsp
Onion sliced 2 No
Ginger crushed 1 tsp
Garlic crushed 1 tsp
Green chillies chopped 2 No
Coriander leaves/Cilantro chopped 1 Tbsp
Tomato paste 3 tsp
Coriander powder 1/2 tsp
Kashmiri chilly powder 2 tsp
Pepper powder 1/2 tsp
Garam masala 1/2 tsp
Canola oil as needed
Lemon Juice 2 tsp
Curry leaves (optional)
Salt to taste
Sugar a pinch
