Kerala Banana Halwa

Ingredients
Kerala banana - 1 ripe
honey - 1 to 2 tsp
cinnamon powder - 1/4 tsp
chopped nuts
ghee or unsalted butter for cooking

Method
Peel banana and mash it in a bowl. Add honey and cinnamon powder to it and mix well and keep aside.
In a pan heat ghee, add chopped nuts and fry till golden brown in color.
Remove and keep aside.
Now in the same pan add mashed banana and cook on a low flame stirring continoulsy till it leaves the sides. Remove in a serving mould or plate and garnish with fried nuts.

Baked Chicken In Kerala Style

Ingredients

Chicken -1 kg

Ginger garlic paste – 1 tbl.sp

Yoghurt – 2 tbl.sp

Lemon juice – 2 tsp

Turmeric powder – ½ tsp

Salt as per taste

Dry roast and make powder

Red chillies – 3

Pepper corns – 7 to 8

Fennel seed – ½ tsp

Method

Wash chicken and marinate it with yoghurt, turmeric powder, salt, lemon juice,  ginger garlic paste and  roasted powder.

Leave it to marinate for an hour or overnight.

Bake in a oven at 200 degree celcius for 40 to 45 minutes.

Serve hot with rice or roti.

Malabari Chicken Curry

Ingredients

Chicken – 1 kg

Onion – 3

Ginger garlic paste – 1 tbl.sp

Tomato - 2

Turmeric powder – ½ tsp

Mustard seed – 1 tsp

Cumin powder – 1 tsp

Few curry leaves

Coconut milk – 3 cup

Potato – 3

Red chilli powder – 1 tsp

Coriander powder – 1 tbl.sp

Garam masala – 1 tsp

Salt as per taste

Method

Cut chicken into medium pieces.

Cut each potato into four pieces

Make a paste of onion.

Make a puree of tomato.

Heat oil in a pan, add mustard seeds and curry leaves. When they splutter, add onion paste and sauté  till the colour changes, then add ginger garlic paste, tomato puree and sauté till the raw smell goes. Then add the chicken pieces  and chop potatoes and stir fry for a minute and then add cumin powder, coriander powder, red chilli powder, salt and garam masala. Stir fry till the oil separates from the masala. And coconut milk and mix well and leave it to cook till the chicken becomes tender.

Serve hot with rice or chapatti.

Rice Puttu

Chicken Stew (Kerala Style)

Avial Recipe Indian Cuisine

How To Make Kerala Parotta

Kerala Chicken Curry

Ingredients

Chicken – ½ kg

Chopped onion – 2

Ginger garlic paste – 2 tsp

Green chillies – 6

Chilli powder -  1 tsp

Coriander powder – 2 tsp

Turmeric powder – ½ tsp

Garam masala powder – 1 tsp

Curry leaves – 7 to 8

Tomato - 1

Salt as per taste

Oil

Method

Clean and wash chicken and cut into small pieces, chop onions and slice tomatoes.

Heat oil in a pan, add onions and sauté till they are light golden color, then add ginger garlic paste, green chili, curry leaves and salt. Then add all the powder ingredients given and fry for a minute. Then add tomato slices and continue sauteing til oil separates from masala. Then add chicken pieces and stir for a few minute and then add water and cover and cook till chicken becomes tender. Remove from fire and serve with rice or paratha.

Acchapam Recipe

Ingredients

Rice – 4 cups

Eggs -3

Milk – ¼ litre

Cardamom powder – 1 tsp

Powdered sugar – 2 cup

Coconut oil

Method

Wash and soak the rice for two to three hours and then grind it with milk to make a thick batter. Beat eggs and add to the batter along with powdered sugar and cardamom powder and mix well. Heat oil in a pan. When the oil is hot, dip the acchapam mould in it for a minute and then dip the same mould into the batter and then again in the hot oil. Fry along with the mould till acchapam separates. Repeat the same procedure till the batter is over.