Mambazha Pulissery

Small variety of Ripe Mangoes 7 to 8 nos.Thick Buttermilk or Curd 2 cupsTurmeric powder1 Coconut gratedRed Chilli 6 nos.Methi seeds one tea spoon Salt to tasteJaggery or Sugar 1 tbspRed Chilli - 1Kaduku (rai) 1 tspMethi seeds 1 tspKari Leaves
Method:
Boil the mangoes in small quantity of water and remove the skin. You can sqeeze the mango juice from the skin. If you wish to eat mango pulp from the seed you can put the skined mangoes in the curd or you can remove the seed by squeezing the mango pulp and add the pulp with the curd.
In a kadai pore one teaspoon oil and fry the red chillies and methi seeds. Grind them with the grated coconut. Add the masala with the mango curd . Add turmeric powder, jaggery, salt and heat the mixture. Take precaution not to boil.
When the mixture raises, turn off the stove. Pore one tablespoon oil in the kadai. Heat it add kaduku, methiseeds and read chilli and kari leaves. Pore it in the mambazha pulissery.

Cochin Attin Soup

Ghee
5 ml
Mutton stock
200 ml
Mutton meat
20 gm
Shallot
20 gm
Garlic
5 gm
Coriander leaves
5 gm
Turmeric
1 pinch
Rice flour
5 gm
Thick coconut milk
30 ml
Coconut oil
5 ml
Mustard
1 pinch
Curry leaves
1/2 sprig
Salt
to taste Method of preparation Heat oil in thick bottom sauce pan. Add oil, tempered, mustard, curry leaves, garlic shallot. Add tender mutton pieces. Add turmeric coconut slices and flavour. Sauté well. Pour rich mutton stock boil. Add salt. Pour thick coconut milk. Simmer. Add ghee and serve hot.

Cochin Jew Chicken recipe

I chicken skinned and cut in to small pieces

2 onion chopped fine

1 tbl spn each ginger and garlic paste

10 fresh green chill.

cut 5 in to rings and the other half split in to two

2 small tomatoes chopped1/2 tsp

turmeric1 tsp chilli powder

walnut size tamarind soaked in 3 tbl spn hot water

1 1/2 tspn sugar

salt to taste

Curry leaves..one sprigoil

1 tbl spnHeat oil,

fry the onion, ginger and garlic and the chilli cut in to rings, when the onion is slightly browned add the curry leaves and tomatoes, saute for 3 mints, add the turmeric and chilli powder, fry for another minute, add the chicken, saute for 5 mints. add a cup of water and the salt, cover and cook till the chicken is almost done. Now add the tamarind pulp and the chilli split in to half and the sugar. Turn the heat to medium and cook uncovered for another 10 mints..taking care that you stir often so the chicken isn't burned.

Njandu (Crab) Masala

Crab diced ½ kg
Onion 200 g
Ginger 25 g
Green Chilli 4 no
Garlic 25g
Curry Leaves little
Tomato 100g
Coconut milk 2 no (11/2 glass)
Garam masala little
Turmeric Powder 1tsp
Coriander powder 25g
Chilli powder 30g
Salt To taste
Coconut oil 100g
Method of preparation of Crab Masala
Heat oil in a pan.
Sauté together sliced onion, garlic, ginger, curry leaves, green chilli till get browned.
Add all spice powder and little chopped tomatoes.
Add the diced crab to the masala and cook it with some water.
Finally finish with coconut milk and diced tomatoes can be added to make it attractive

Fort Cochin Meen Moiley (Fish Curry)

12 fillets of red snapper or pomfret
2 tbs (30 ml) coconut oil
1 tsp (5 g) mustard seeds
8 flakes (16 g) garlic, chopped fine
2.5 cm ginger, julienne
6 green chillies, slit lengthwise, deseeded and julienne
150 g onions, sliced into rings
salt to taste
24 curry leaves
3 (225 g) tomatoes, cut into 8 slices each
1/2 tsp (2 g) turmeric powder
1/2 cup (120 ml) coconut milk (third extract)
3/4 cup (180 ml) coconut milk (second extract)
3/4 cup (180 ml) coconut milk (first extract)
1 tbs (15 ml) lemon juice
Procedure of Cooking Fort Cochin Meen Moiley (Fish Curry)
Heat oil in a pan and season with mustard seeds. Stir over medium heat until they begin to splutter. Add garlic and ginger and stir for a minute.
Add green chillies and stir lightly. Add the onions and sauté until translucent and glossy. Add turmeric powder and stir well.
Add fish and the third extract of coconut milk. Bring it to a boil. Lower the heat and simmer, turning carefully once, for three minutes. Add salt and stir well.
Add curry leaves, tomatoes and the second extract. Cover and simmer for three minutes.
Remove the pan from heat and gently (to make sure that the fillets do not break) stir-in the first extract of coconut milk. Return the pan to heat and bring to a boil over low heat.
Sprinkle lemon juice and stir carefully.
Remove from heat and adjust the seasoning Remove to a bowl and serve with steamed rice.

Cochin Beef ISHTU

Ingredients
Beef(small pieces) - 1/2 kg
potato,carrot,green peas - 1 cup each
ginger -one small piece
onion -1 large
garlic -6 pods
green chillies -6curryleaves
oil - tsp
chilli powder -1 tsp
turmeric powder -1/2 tsp
ground pepper -1/2 tsp
ginger garlic paste -2 tsp
coconut milk -4 cups
vinegar -2 tbsp
saltspices to grind cinnammon cardamom nutmeg pepperf ennel cloves
Preparation
1.Cut stew meat and wash thoroughly.Drain excess water.2.Add 1 tsp chilli powder,1 tsp salt,1/2 tsp turmeric powder,1/2 tsp pepper powder,ground spices,ginger garlic paste and pressure cook the meat till 10 whistlesor till it is done.3.Cut potatoes and carrots to very small pieces.Steam the potatoes,carrots and peas with salt.4.Extract coconut milk.Keep the first extract aside.Make 2 more extractions.5.In a pan,heat oil,saute curryleaves,green chillies,garlic,ginger,onion.Add 1 tspcoriander powder.6.Add the cooked veg.s and fry for a minute.7.Add this to the meat,and add the coconut milk(2nd and third extractions),1 cup of water and bring to a boil.8.Add the first extracted milk now.When the sides start boiling,add 2 tbsp vinegar.Do not let it boil

cochin beef stew

Ingredients:(Approx.)
½ kg beef (Around 1 lb), cleaned and cut into small bite size pieces
1 small potato
4 cloves of fresh garlic, finely chopped (around 2 tbsp)
1 tbsp + 1tbsp finely chopped ginger
5 + 9 Indian green chillies split open lengthwise
2 sprigs of curry leaves
1/4 - 1/2 tsp freshly crushed pepper powder
2 tbsp oil, preferably coconut oil
4 small ½ inch pieces of cinnamon 4 cloves
3 cardamoms
2 bay leaves
1 large big onion thinly sliced
1 - 1 ¼ cups thin coconut milk/Randaampaal
¾ cup thick coconut milk/Thanipaal
Salt to taste

Directions:
In a pressure cooker, cook beef cut into small bite size pieces, finely chopped garlic, 1 tbsp finely chopped ginger, 5 green chillies and salt & pepper powder together, until it’s cooked well and beef turns tender and soft. Note: There is no need to add water while pressure cooking the beef as the meat is moist and will produce some water while cooking but if you are scared of safety issue of pressure cooker, you may add ¼ cup of water.
Chop the potatoes into small pieces and microwave or boil the potato with a pinch of salt till it is cooked and when warm enough to touch, peel off the skin from the potato.
In a large deep bottom pan, heat oil, throw in the whole spices like cloves, cinnamon, cardamom and bay leaves and let it fry in oil for 30 seconds. Add the thinly sliced big onions, 1 tbsp finely chopped ginger, green chillies and 1 sprig of curry leaves and cook until they turn soft and transparent. To this add the cooked beef mix well and then add the cooked potato cubes and combine well. Add thin coconut milk and salt and let it cook covered in low heat, for around 10-15 minutes. Now add the thick coconut milk and in medium heat, bring it to a boil and immediately reduce the heat, until it reaches a creamy and thick stew consistency. Just before turning off the stove, add rest of the curry leaves for the flavour and fragrance and stir well.
Serve with Palappam/white bread/Idiappam/chappathi. Taste better after 2 hours from cooking.
Notes: Stew prepared in fresh coconut milk tastes better but I generally use canned coconut milk for the ease of cooking and they taste good. If you are using canned coconut milk, do add water to dilute it, even if you are preparing thick coconut milk. Also I prefer using golden big onions, rather than the red ones; it's a personal choice. The colour will be slightly different than the potato stew as we re using red meat here. You may add 1/4 - 1/2 tsp home made masala powder/garam masala towards the end , to have more flavour and smell; this is again a personal choice, depending on the taste and flavor one is looking for; at my place, we are happy with the whole spices alone, but if that is not satisfactory to you, feel free to add a pinch of homemade garam masala towards the end. Those who don't eat beef, can replace the meat with chicken and follow the same procedure.You get a better colour for Chicken stew, compared to beef stew.

Puttu

Ingredients : Recipe for two
2 cups of raw rice
1 cup of coconut
Salt to taste

MethodSoak the rice for two hours and strain it. Spread the rice in a cloth or a plate and allow them to dry. Grind the dried raw rice to a fine powder in the mixer. Mix salt in water and add the water little by little to the rice flour and mix it. You should be careful while mixing the water to the rice flour. It should not change to dough. It should be in a powdered form wet enough for steaming.

Now add a fistful full of grated coconut in the puttu maker and then add the rice flour till half, then add another handful of coconut. This is done till you reach the top of the cylindrical shape.

Close the lid and steam for 4-5minutes

Serve hot with banana ,pappad or kadala curry.

Cochin fish curry-sardinha cozhido

Sardine/-Fish-1/2kg

Grated coconut-1

Onions-1 large

Ginger- 1tsp

Garlic –4

clovesGreen chillies –3

green mango –half(optional)

curry leaves –5

red chilli powder –2tsp

turmeric powder -1tsp

tomato -2

smallkokum (kudampuli) –2

piecescut the fish ,clean it with some salt and keep aside.Grate onecoconut, from it take half a cup and grind it into a fine paste.from rest of the coconut make coconut milk and keep aside.Cut onion ,ginger,garlic, and slit chillies. Saute for some time,add salt,which will help it ,to swet .Now put turmeric and chilli powder,stir till you get a good aroma.Add half of a mango, sliced.Pour three table spoonsof water,close the lid and cook for 5 minutes.Add coconut paste, bring to a boil, and add the sliced and washed kokum(add one more piece of kokum if no mango) .Pour the second coconut milk ,fish pieces, salt to taste and curry leaves .Cover the lid half ,keep on low flame for 10 minutes.Pour the first coconut milk and let it simmer for 3 more minutes,keeping the lid open..Turn off the flame and let it cool fo a while .Special cochin meen curry is ready.Tips –To make coconut milk –add grated coconut and half the quantity waterIn a blender .Strain,for the first milk.Keep aside the milk,blend again theSame coconut to get the second milk.Kokum you get in south Indian stores.It is a dried fruit ,black in colour,Sour to taste.

vindaloo-beef

Ingredients
2 pounds beef chuck
cut into 1 inch cubes
14 cloves
garlic1/2 cup
red wine vinegar
4 small
red chili peppers hot
1/4 teaspoon cumin seeds
3/4 teaspoon turmeric
1 teaspoon english mustard dry
1 each lemon

1 1/4teaspoons salt
1/4 teaspoon ginger
2 each bay leaves
5 each cloves,

whole 3 tablespoons poppy seeds
1 small onion
1/2 cup
tomato paste
1
x
ghee (clarified butter)
1 xsalt and black pepper to taste
1/4 cup sugar

DirectionsPlace the garlic and vinegar into a blender and mix to a smooth paste.Remove the tops and bottoms of the chiles and remove the seeds.(do NOT put your fingers near your eyes, or they will become inflamed).Add the peppers to the blended paste.Put cumin seeds, tumeric, mustard, ginger, salt and sugar into a small bowl and mix together.Pour this mixture into the blender.Remove the peel from the lemon, squeeze the juice, discard the pips and chop the inner pulp.Add the juice and the pulp to the blender, then blend thouroughly.Place the beef into a bowl and pour the blended mixture over it.Stir in the poppy seeds and marinate for two hours.(Be careful not to spill this marinade, or you might have to move from your home!) After meat is marinated, finely slice the onion.Pour some clarified butter a skillet over med. heat, and add the onions.Cook until opaque.Add the bay leaves and cloves. With a slotted spoon, lift the meat from the marinade and add to the frying onions, increasing the heat so that the meat is sealed quickly.When the meat is sealed all over, add the marinade.Cover tightly, reduce heat to low and simmer for 1 hour.After the meat has cooked for 1 hour, add the tomato paste, stirring it thoroughly into the meat mixture, and cook for another 30 min.When the meat is tender, serve at once - piping hot.This is very hot! Nice served with plain boiled or steamed long grain rice.For a nice cooling touch you might serve with a lime cordial.Note: When using the hot chilies, remove the placenta as well as the seeds (the inside fleshy membrane) as it contains Capucin and can cause inflamation if you eat too much.

Cochin recipes

Any fish(Perlspot, Tilapia, Kingfish etc.) - 1 lb
Green chillies - 6 nos
Small onions(Kunjulli) - 8 nos
Ginger - 1 piece
Curry leaves - 2 sprigs
Tamarind(Puli) - 6 small pieces
Red chilly powder - 2 tsp
or moreTurmeric powder - 1/4 tsp
Oil - 1/2 cup
Coconut oil - 1 tsp
Salt - As reqd
Preparation
)Cut and clean fish pieces.
2)Heat oil in a pan.
3)Add curry leaves, ginger, small onions, sliced chillies and saute till golden brown.
4)Add turmeric powder, red chilly powder and salt.
5)Add a little water and allow it to boil.
6)When it boils, add tamarind and boil further.
7)Add fish pieces.
8)Close the pan with a lid and when the fish is cooked, remove from fire.
9)Top it with a tsp of coconut oil.:- This tastes even greater if prepared in clay pot.
:- Add more chilly powder to suit your tastes

Cochin Cuisine

Ingredients
1 kilo maida
2 tablespoons ghee
4 eggs
pinch of salt
Method
Beat eggs separately first and then make a dough with water.
Keep aside for at least 4 hours.
Then make the culculs.
Don't place them one over another as they will stick together.
Fry in ghee or ghee flavoured oil, until you hear a sound as they move against each other.
They should be crisp but not brown.
Make a sugar syrup of 3 measures sugar to 2 measures water.
Boil together add colour, till a drop of the syrup in water stays a soft ball .
Then you can dip the fried culculs in.
Test a few first. I find this step difficult to judge.