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From the Kerala kitchen 6: Preparing Puttu and Kadala (black Bengal gram) curry

Submitted by admin on Wed, 10/31/2007 - 06:11.

Submitted by rafidhasadique on Sat, 2007-04-21 14:19. Puttu is a common break fast in Kerala and it goes along with Kadala curry, Green gram, pappadam, boiled banana, fish, meat, egg etc. From all these very common combination is Puttu and Kadala curry.

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chatpat dosa- tea time snack

Submitted by anjooosureshnair on Sat, 10/27/2007 - 10:37.

Raw rice - 1 glass
Red gram(Thuvaraparippu) - 1/4 glass
Black gram(Uzhunnu) - 1/4 glass
Red chillies(Kollamulaku) - 5 - 6 nos
Green chillies- 5 nos
Small onions(Kunjulli) - 10 nos
Curry leaves - 2 sprigs
Salt - As reqd
Oil - As reqd

1)Put rice, dals and red chillies in water around 1 hr.

2)After 1 hr, grind this to thick batter.

3)Cut green chilli, onions and curry leaves into small pieces and add this into the batter.

4)Add salt and mix well.

5)Heat 3 spoons of oil in a pan or a kadai.

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Cooking Rice a hundred years ago.

Submitted by admin on Thu, 10/25/2007 - 05:49.

Let us see how we used to cook a 100 years ago. These cooking tips are extracted from a century old book written by an anonymous author.It is interesting to know that even at that time the english knew that our kangi was nutritious.

RICE OR CHOWL

Rice is consumed by most European families at breakfast, tiffin, and
dinner. It is eaten at breakfast with fried meat, fish, omelet,
country captain, or some other curried dish, and, being invariably
followed by toast and eggs, jams, fruit, &c., one /coonkee/, which
contains about as much as an ordinary breakfast-cup, or say half a

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From the Kerala kitchen 7:Easy chicken Biriyani

Submitted by content on Fri, 10/19/2007 - 04:36.

Submitted by rafidhasadique on Tue, 2007-06-19 14:28. Other

Preparing CHICKEN BIRIYANI involves three steps, preparing rice, preparing masala and mixing.
Cut one kilogram Chicken in to medium sized pieces and wash well and keep it in a strainer to rinse the water. Then coat the meat with curd, turmeric powder salt and garam masala powder and keep it aside for one hour.

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