Breudher - Dutch Cake (Bread of dead)

Ingredients

Flour - 1 1/4 lb
Sugar - 1/2 lb
Eggs - 4 Nos.
Toddy -1/2 bottle(375 ml.)
Butter -1/2 lb
Salt - 1 tspn
Raisins -1/2 cup

Method

Mix toddy with flour and knead adding the butter beaten eggs .
Add sugar,salt and raisind and let the mixture rest for minutes .
Pour the mixture into the baking tin and leave in the sun to rise.
Bake till light brown.

(a traditional preparation of Angle Indians in Fort Cochin ,The bread is prepared in connection with the seventh day service of somebody's death)

Cochin Fish Fry

Ingredients1) Any Fish - 1 kg
2) Red Chilli Powder - 2 Teaspoon
3) Turmeric Powder - 1 Teaspoon
4) Tamarind or Vinegar- 1/2 Teaspoon
5) Ginger-Garlic Paste- 1/2 Teaspoon
6) Salt - To Taste
7) Coconut oil - To Deep fry Fish

PreparationClean the fish and mix ingredients 2, 3, 4, 5, and 6 well with 2 teaspoon coconut oil. Wrap the paste on fish and keep it for 1 to 2 hours. Then heat the oil in a pan and fry the fish with closing the pan with a lid and serve hot.

Spicy Cuttlefish

Ingredients
500g cuttlefish(cleaned, scored and cut into slices)3 onions }12 red chillies (seeded) } grounded 4 dried chillies (soaked)}corriander leaves (chopped)125g grated coconut( squeezed into milk)oil for fryingSEASONING INGREDIENTSsalt 1 tsp tamarind11/2 tsp sugar

Preparation
10 heat 65 tbsp oil in deep pan. Stir-fry cuttlefish quickly. Remove and drain. Set aside.2) Reduce heat and add grounded paste and fry3) Add cuttlefish and stir half coconut milk.Add on the seasoning ingredients4) pour remaining coconut milk and bring to boil

Kerala chicken

Ingredients: - 500 grams chicken cut into six pieces, 1 medium sized onion, 1 cup grated coconut, 4 garlic flakes, ½ tablespoon coriander powder, ½ tablespoon red chilly powder, ½ tablespoon shredded ginger, 1 big green chilly, ½ teaspoon turmeric powder, 1 red chilly, few curry leaves, 1 tablespoon oil and salt to taste.

HOW TO PREPARE: - Take a pan and heat half the oil. Add the garlic, coriander, red chilly powder and grated coconut. Sauté on a low flame till the coconut becomes a dark brown colour and an aroma begins to rise. Let it cool and then add a little bit of water and make a thick paste. Now heat the remaining oil in the pan. Add the curry leaves, ginger, green chilly and the chopped onion. Sauté till the onions are golden brown. Put in the chicken, turmeric powder, red chilly, 1 cup water and the coconut paste. Stir well and add salt to taste. Cover, simmer and cook for 25 minutes or till the chicken is nice and soft. Garnish with coriander and serve.

Onion chicken

Ingredients : - 500 grams chicken cut into five medium size pieces, 4 medium sized onions cut into roundels, ½ cup curd(yoghurt), ½ cup coriander leaves ground to a paste, 1 teaspoon lemon juice, ½ teaspoon red chilly powder, ½ teaspoon black pepper, ½ teaspoon hot spice mix, ½ teaspoon coriander powder, ½ teaspoon cumin powder, 1 teaspoon ginger garlic paste, 1 green chilly, 1 tomato, 1 tablespoon ghee (clarified butter) and salt to taste.

HOW TO PREPARE : - Finely chop the tomato and green chilly and set it aside. Take the chicken and make slits in all the pieces and put it in a big bowl. Pour the curd and add the coriander paste. Mix it up well and put in the onion rings. Mix everything once again and let it marinate in a pan for an hour. Cover the pan. Then cook the chicken in the same pan for 12 minutes or till the chicken is cooked. Add the ghee and all the remaining ingredients and cook for another 5-7 minutes. The chicken will become soft and well coated with the curry. Garnish with coriander leaves and serve

Cochin Coconut Masala -vegetarian

5 dried red chillies
2 tbsps white poppy seeds
2 tbsps coriander seeds
1 tsp cumin seeds
5 cloves
10 black peppercorns
2 oz dessicated coconut
6 tbsps sunflower oil
1 tsp black mustard seeds
1 tsp cumin seeds
pinch of asafoetida
2 large green chillies, cut in thin strips
1 tsp ground turmeric
12 curry leaves
1 large onion, thinly sliced
1 large sweet potato, cut into chunky chips
2 medium courgettes, cut into chips
9 oz mooli, cut into chips
4 oz okra, cut in half lengthwise
4 oz green beans, trimmed & cut in half
400 ml canned coconut milk
juice of 1 lime
salt
Instructions...
Dry roast the dessicated coconut in a hot pan until just brown.
Dry roast the red chillies, poppy seeds, coriander seeds, cumin seeds, cloves and peppercorns, then grind them all in a spice grinder. Mix with the roasted coconut and a little water to make a paste.
Heat the oil in a large heavy pan. When hot, fry the mustard seeds, cumin seeds, asafoetida,green chillies, turmeric and curry leaves, then add the onion. Fry until the onion is soft. Add the sweet potato and fry for 3 minutes.
Add the spice paste and all the other vegetables, stirring everything for 5 minutes. Then add the coconut milk, reduce the heat and cook until the vegetables are tender, adding a little water if necessary to keep things loose.
Finally, add the lime juice and a little salt to taste.

chicken curry

INGREDIENTS
1 Whole Chicken
1 piece Fresh (3cm) Turmeric (Peeled And Roughly Chopped)
50ml Water
1 teaspoon Peppercorns (Heaped)
6 Green Bird's Eye Chilli's
4 Cloves Garfish (Roughly Chopped)
1 piece Fresh Root Ginger (3cm - Roughly Chopped)
200g Tomatoes (Chopped)
100g Sliced Shallots
3 tablespoons Coriander Leaves (Chopped)
Method
Cut the chicken into twelve pieces and set aside.
Soak the turmeric in about 50ml water for 30 minutes.
Using a mortar and pestle or food processor, grind the turmeric, its soaking liquid, the peppercorns, chillies, garlic, ginger, tomatoes and shallots until they become a smooth paste.
Mix this paste with the chicken in a large pan and simmer for about 20-30 minutes until the chicken is tender.
The sauce should still be quite thin.
Garnish with chopped coriander and serve the curry with a mound of steaming rice.

Fried chicken

Chicken pieces -1 kg
Coriander powder -1.5 tbsp
Chilly powder -1 tbsp
Turmeric powder -1\2 tsp
Ginger paste -2 tsp
Garlic paste -2 tsp
Curd -1.5 tbsp
Lime juice -2 tsp
Salt -to taste
Oil -for frying
Method:
Wash and squeeze the chicken pieces to make them dry. In a vessel, mix together the spice powders, ginger paste, garlic paste, curd, lime juice and salt. Add the chicken pieces and mix well. Keep it aside for an hour. Fry them in oil till golden brown.

Pachoroo

Raw rice -1 cup

Grated coconut -1 cup

Water -6 cups

Cumin seeds -1 tsp,

crushedSalt -as required

Melted jaggery -as required

Method:
Cook the rice along with 4 cups of water in a pressure cooker for 7 minutes. Grind the coconut to a fine paste. Open the cooker and add the ground coconut paste, salt and 2 cups of water. Mix well and simmer it for about 5 minutes till it is thick. Finally add crushed cumin seeds and mix well. Transfer it to a serving dish and let it cool. Cut it into pieces and serve topped with melted jaggery. It can be served chilled or at room temperature.

Prawns fry

Ingredients:
Prawns -1\2 kg
Onion -1 sliced
Ginger -1″ piece chopped
Green chillies -2 slit
Curry leaves -1 sprig
Chilli powder -1 tsp
Turmeric powder -1 tsp
Kudumpuli -2 small pieces
Coconut pieces -1\4 cup
Water -1\4 cup
Salt -to taste
For frying:
Small onions -5 sliced
Curry leaves -1 sprig
Chilli powder -1 tsp
Coconut oil -2 tbsp
Method:
Cook the prawns along with onions, ginger, curry leaves, green chillies, chilli powder, turmeric powder, coconut pieces,kudampuli,salt and 1\4 cup of water. (If kudampuli is not available, you can add 1 tsp vinegar.) Stir in between and see that the prawns does not stick to the bottom of the pan. Evaporate excess of water and keep aside. In a non stick pan, heat oil and add the small onions and curry leaves. Fry till the onions turn golden brown. Add the chilli powder and fry for few seconds. Then add the cooked prawns. Fry for about 5 minutes. and prawns fry is ready ..

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 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.