art-culture

Kerala

Kerala cuisine is a blend of indigenous dishes and foreign dishes adapted to Kerala tastes. Coconuts grow in abundance in Kerala, and consequently, grated coconut and coconut milk are widely used in dishes and curries as a thickener and flavouring ingredient. Kerala's long coastline, numerous rivers and backwater networks, and strong fishing industry have contributed to many sea- and river-food based dishes. Rice is grown in abundance, and could be said, along with tapioca (manioc/cassava), to be the main starch ingredient used in Kerala food.Having been a major production area of spices for thousands of years, black pepper, cardamom, cloves, ginger, and cinnamon play a large part in its food. Most of Kerala's Hindus eat fish except the Brahmin community and because Kerala has large minorities of Muslims and Christians that are predominantly non-vegetarians, Kerala cuisine has a multitude of both vegetarian and dishes prepared using fish, poultry and meat. Rice and fish along with some vegetables is the staple diet in most Kerala households. Kerala also has a variety of breakfast dishes like idli, dosa, appam, idiyappam, puttu, and pathiri.

IDLI RECIPE

Ingredients:

2 cups Rice

1 cup Urad Daal (white)

1 1/2 tblsp Salt

A pinch of Baking Soda

Oil for greasing

How to make idli sambhar:

Pick, wash and soak the daal overnight or for 8 hours.

Pick, wash and drain the rice. Grind it coarsely in a blender.

Grind the daal into a smooth and forthy paste.

Now mix the grinded rice and daal together into a batter.

Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.

Idlis are ready to be cooked when the batter is well fermented.

Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.

Steam cook idlis on medium flame for about 10 minutes or until done.

Use a butter knife to remove the idlis.

Serve them with sambhar or chutney.

Dosa shell:

1 1/2 cups rice

1/2 cup urad dal

salt to taste

Oil

Masala Filling:

2 large potatoes

1 medium onion (chopped)

1/2 teaspoon yellow split peas

1/2 teaspoon mustard seed

1/2 teaspoon turmeric

1-2 green chili

1 tablespoon oil

salt to taste

Preparation:

Dosa shell

Separately soak rice and urad dal at least 6 hour or overnight in water.

Grind to paste.

Mix together, add salt with water to make batter.

Leave in room temperature overnight.

Mix onion and chilies to the thin batter.

Heat pan or griddle with little ghee or oil.

Spread the mix on pan in circular motion to make thin Dosa.

Cook on both the sides, if desired.

Masala Filling (Spicy Filling):

Heat oil. Add mustard seed, peas, onions and spice.

Fry for about 5 minutes on medium heat or/until onions are turned into golden brown

Add potatoes and mix and cook some more Serve

Add filling inside Dosa and roll. Serve hot with Chutney.