KHOLAMBA RECIPE

Kholamba Recipe Difficulty Average Recipe Type Veg.

Ingredients: • 3-4 Brinjals/ Eggplant (cut into big pieces) • 1/2 cup Red Gram • 2-3 Red Chilies (chopped) • 1 tbsp Tamarind Pulp • 2 tbsp Kholamba Powder • 1/2 tsp Mustard Seeds • A few Curry Leaves • A pinch of Asafoetida • 1 tbsp Oil • Salt (to taste) For Kholamba Masala • 200 gm Coriander Seeds • 25 gm Red Chilies • 5 gm Mustard Seeds • 5 gm Cumin Seeds • 1 tsp Black gram • 1 tsp Bengal gram • 1 tsp Fenugreek Seeds • 1/2 tsp Turmeric Powder • 1/2 tsp Black Peppercorns • 1/2 tsp Asafoetida • 2 tbsp Curry Leaves • Oil (for frying) How to make Kholamba: • For preparing the Kholamba masala, fry all the listed ingredients on low heat, until they assume a light brown color. Then, pound them together and sieve. • Blend the Kholamba masala well and store in an airtight container or jar. • Wash red gram and cook to make dal. • Cook the brinjal with enough water separately, till it is soft. Set aside. • Add salt, tamarind pulp, and 1 tsp kholamba powder to the dal. Stir well and add enough water to bring the dal to a boil. • Heat oil to prepare the seasoning. Add in mustard seeds, red chilies, curry leaves and asafoetida. • Finally, add brinjal. Fry for 1-2 minutes. • Add the seasoning to the dal.

KESARI BATH RECIPE

Kesari Bath Recipe Difficulty Average Rating 8.5 / 10 ( 11 votes) Recipe Type Veg. Ingredients: • 1 Cup rava • 1 Cup sugar • 5 Piece pistas, slivered • 5 Piece almonds, slivered • 1/4 tsp Cardamom powder • 10 Raisins • 2 Pinches saffron, soaked in 1 tbsp warm milk • 3 tbsp Ghee • Few drops yellow colour • 2-1/2 Cups water How to make Kesari Bath: • Take a large heavy pan and heat ghee in it. • Add rava and roast over low heat for about 7 to 8 minutes until aroma exudes, keep stirring. • Meanwhile, put water on medium-high heat, add sugar and bring it to a boil. • Add this water to the rava, little at a time, mix well. • Combine more boiling water with it if grain is hard. • Add the remaining ingredients except colour, save a little amount of almonds and pistas for garnishing. • Cover and simmer until ghee separates. • Combine colour with it, mix well. • Garnish Kesari Bhath with almonds and pistas.

KARIMEEN POLLICHATHU RECIPE

Karimeen Pollichathu Recipe Difficulty Average Rating 7.0 / 10 ( 5 votes) Recipe Type Non Veg.

Ingredients: • 2 Pearl spot fish (Karimeen) • A piece of ginger, finely chopped • 5 Green chillies, finely chopped • 1/2 Cup small onions, chopped • 1 Cup thick coconut milk • A few Curry leaves • A few Plantain leaves • Oil as required • • For paste • • 1 Piece ginger • 2 tsp Chilly powder • 5 Garlic pods • 1 tbsp Pepper powder • A few curry leaves • 1 tsp Turmeric powder • Salt to taste How to make Karimeen Pollichathu: • Grind ginger, garlic pods, chilly powder, pepper powder, turmeric powder, curry leaves and salt for making a fine paste. • Marinate the fish with the above paste for about one hour. • Coat few heated plantain leaves with oil. • Place the marinated fish over it and put the entire thing in a frying pan. • Cover and cook it over low flame till it is done. • Take another frying pan and heat oil, sauté chopped onions, ginger, green chillies and curry leaves in it. • Place the cooked fish without the plantain leaves in the above pan and coat it well with the sautéed masala. • Combine coconut milk and mix well. • Simmer for few minutes, until all the water gets evaporated. • Wrap them in the plantain leaves and serve.

KARA KUZHAMBU RECIPE

Kara Kuzhambu Recipe Difficulty Average Rating 6.8 / 10 ( 13 votes) Recipe Type Veg.

Ingredients: • 1 Cup potatoes • 1 Onion • 1 Tomato • 10 Garlic flakes • 1/2 Cup tamarind pulp • 1/4 Cup coconut milk • 1/2 tsp Turmeric powder • 2 tsp Sambhar powder • 1 tsp Gram • 1 tsp Black gram • 1/2 tsp Fenugreek seeds • 2 tsp Chilli powder • 1/4 tsp Cumin seeds • 1/4 tsp Mustard seeds • Few curry leaves • Salt to taste • Oil for frying How to make Kara Kuzhambu: • Cut onion and tomato into slices. • Crush the garlic flakes. • Heat the oil. • Fry the black gram, gram and cumin seeds till they turn brown. • Grind this fried mixture to make a fine powder and keep it aside. • Heat the oil again. • Add curry leaves, crushed garlic and sliced onion. • Saute for few minutes. • Add potatoes and fry it. • Mix sliced tomatoes, turmeric powder, chilli powder and sambhar powder. • Add tamarind pulp, salt and water. • Boil it for 5 minutes. • Now add dal powder and coconut milk. • Cook it over low flame. • Kara Kuzhambu is ready.

KANCHIPURAM IDLI RECIPE

Kanchipuram Idli Recipe Difficulty Easy Rating 10.0 / 10 ( 2 votes) Recipe Type Veg.

Ingredients: • 1 cup Rice • 1 cup Urad Dal (Black Lentils) • 1 tsp Pepper • 1 tsp Ginger, chopped • 1 tsp Cashew, broken into small pieces • 1 tbsp Curd • ½ tsp Cumin Seeds • 2 tsp Ghee • Oil (as required) • Salt to taste • 6-8 Curry Leaves • Oil How to make Kanchipuram Idli: • Soak the rice and dal separately in two containers in water for around 6 hours. • Make a smooth paste of the dal in a mixer. • Make a coarse paste of the rice. • Mix the rice and dal paste and add to it ½ tsp of salt. • Keep the mixture overnight for fermentation. • In a pan, heat ghee and add cumin seeds. Once it sputters, add chopped ginger, curry leaves, cashew nuts and pepper. • Now, put the above made mixture in the rice-dal batter along with curd. Mix well. • Grease the idli plates with oil and fill them up with the mixture. • Steam them in the idli cooker for 20 to 30 minutes. • Serve hot Kanchipuram idlis with chutney.

KALAN RECIPE

Kalan Recipe Preparation Time 15 Minutes Cooking Time 30 Minutes Difficulty Easy Recipe Type Veg. Serves Serves 3

Ingredients: • 1 raw Kerala Banana (Nendra pazham) or 2 green Plantains (medium size) • 200 g Yam • !/2 tsp Turmeric Powder • 2 cup Curd/ Yogurt (sour) • Salt to taste For Masala Paste • 1 cup Coconut (grated) • 1/2 tsp Turmeric Powder • 1 tsp Pepper Corns • 6 Green Chilies • 1 sprig Curry Leaves For Seasoning • 2 tbsp Coconut Oil • 1 tsp Mustard Seeds • Curry Leaves (few) How to make Kalan: • Firstly, cut banana and yam into small cubes. • Boil them, with turmeric and pepper powder added to the water. Add salt to it. • Grind all the masala ingredients to a paste. • Add this masala to cooked vegetables. • Simmer for a few minutes. • Add beaten curd, stir well and remove from heat. • For seasoning, heat oil in a pan. Add mustard seeds and curry leaves. • Add this seasoning to the Kalan. • Sere hot. Suggestions: Serve witn plain rice or roti.

JHATPAT RICE PAKORAS RECIPE

Jhatpat Rice Pakoras Recipe Preparation Time 15 Minutes Cooking Time 10 Minutes Difficulty Easy Rating 2.0 / 10 ( 1 votes) Recipe Type Veg. Serves 4

Ingredients: • 1 cup Rice (cooked) • Coriander Leaves (chopped) • 2-3 Green Chillies (chopped) • 2-3 boiled Potatoes (diced into small cubes) • 1/2 tsp Chilli Powder • 1/2 tsp Turmeric Powder (Haldi) • 2 Onion ( sliced) • 1’’ Ginger (chopped) • 1 cup Besan (Gram flour) • 1 tsp Chaat Masala • 1/4 tsp Amchur Powder (Dry Mango ) • Salt to taste How to make Jhatpat Rice Pakoras: • Take besan in a bowl. Add turmeric, chilli, amchur powder and chat masala. • Add little warm water to make a batter. • Now, add onion, ginger, green chilies, coriander, potato cubes and rice. • Instantly, deep fry in hot oil. • Garnish with coriander leaves Suggestions: Serve with pickle or tamarind chutney