Meen Peera

Palappam

Mutton Biriyani

Pesaha Appam

Idiyappam

Kaya Varuthathu (Banana Chips)

Parippu Curry

Vendakka Curry

Parippu Vada

Masala Dosa

Cabbage Thoran

Payarum Kayayum

Manga Curry

Pavakka Theeyal

Avial

Chakkakuru and Manga

Chemmeen Peera

(Prawns Cooked With Fresh Coconut)

A traditional Kerala recipe, Can be served with plain boiled rice

Ingredients
Small sized prawns - 1/2 kg
Cocum(Kudam puli) -2 pieces
Water - 1/4cup
Salt - to taste
Curry leaves - 4
Turmeric powder - 1/4 tsp

To grind
Shredded coconut - 200 g
Garlic - 3 cloves
Shallots - 3
Ginger - 1/2 inch piece
Green chillies - 4

For seasoning
Mustard seeds - 1 tsp
Shallots - 5
Oil - 3tbsp
Curry leaves - 1 branch

Preparation

1. Cook prawns with water, cocum, salt, curry leaves and turmeric powder.
2. Grind the coconut with garlic, ginger, shallots and green chillies
3. Add the above mixture to cooked prawns and cook for 10 to 15 minutes
4. In a separate pan, heat oil and add mustard seeds, when it finish splattering add finely sliced shallots and curry leaves, saute until shallots turn slight brown.
5. Add the cooked shrimp and coconut mixture to the shallots and mix well.
6. Serve hot.

Rasam

( South Indian Pepper Water)

Can be served with rice, or can be taken as soup.

Ingredients
Sambhar dal - 1/2 cup
Tamarind * - 10 grams
Black pepper - 1 teaspoon
Cumin seeds - 1 teaspoon
Garlic - 4 cloves
Dried red chilli - 2
Curry leaves - 4
Mustard seeds - 1 teaspoon
Chilli powder - 1/4 teaspoon
Coriander powder - 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
Asafoetida powder - 1/4 teaspoon
Fenugreek powder - 1/4 teaspoon
Tomatoes - 2
Vegetable oil -2 tablespoon

Preparation
1.Cook dal in water and strain it to get 'dal water'.
2.Put tamarind in 1/2 cup water for about 10 mins and strain it to get 'tamarind water'.
3.Heat oil and saute crushed garlic, black pepper and cumin seeds.
4.Add chilli, turmeric and coriander powder and saute them
5.Add the diced tomatoes and saute them. Add dal water.
6.Add the tamarind water. Allow it to boil for 5 min
7.Add salt, asafoetida powder, fenugreek powder and remove from heat.
8.Season with mustard seeds, curry leaves and red chillies


* Lemon juice (1/4 cups) can be used if tamarind is not available.