VEGETABLE KURMA

HOW TO COOK VEGETABLE KURMA

INGREDIENTS :

Vegetables :

To Saute :

For Masala Paste :

For Coconut Paste :

To Garnish : 

METHOD :

• Clean, wash and dice the Vegetables into small pieces. 
• Grind the ingredients mentioned under 'For Masala' to a fine paste and keep it aside.
• Soak Poppy Seeds in 1 Tbspn of warm water for about 10-15 minutes and grind it along with grated Coconut and Cashew nuts to a fine paste.
• Heat Ghee/Oil in a Pan, splutter Fennel Seeds and Bay Leaves.  
• Saute Onions and Curry leaves on a low flame until onions turn translucent.
• Pour in the ground Masala Paste and saute it on a low flame until raw flavour goes.
• Add Turmeric and Coriander Powder to the above and fry for a while on a low flame until it turns fragrant and oil separates from the mix.
• Pour Curd/Yogurt and mix well.
• Add diced Vegetables to the Kurma Masala along with Salt and a pinch of Sugar.
• Add enough water, cover and cook until vegetables are well-cooked.
• Open the lid and give the Kurma a quick stir.
• Pour in the ground Coconut Paste and mix well.
• Allow it to boil on a very low flame until raw flavour goes, stirring occasionally.
• Remove from fire and garnish it with Coriander Leaves.
• Serve Vegetable Kurma hot with any dish of your choice.
• Vegetable Kurma goes well with Roti, Chapati, Parotta, Idli, Dosa, Uthappam, Idiyappam &Appam.
• Vegetable Kurma is a good accompaniment for rice dishes like, Ghee Rice, Peas Pulao, Jeera Rice etc.,

NOTES :

• Can use any classic vegetables for this Vegetable Kurma.  
• Can use Turnips, Beets, few cubes of Paneer etc., along with vegetables mentioned above.
• Alternatively, can pre-cook the vegetables and then add it to the Kurma Masala.
• Cooking the vegetables in Kurma Masala gives more flavour filled Curry.
• Adding Yogurt is optional, but it gives a wonderful silky texture to the curry.
• Adjust the number of Green Chillies to suit your spice level.
• Soaking the Poppy seeds prior to grinding yields a thick coconut paste.
• Do not over boil or cook on a high flame, once coconut paste is added to the Curry. This can curdle the Curry and make it watery.
• Can splutter whole spices instead of grinding them along with Onion and Tomato.
• Adding a pinch of Sugar while cooking the vegetables is to retain the colour of the vegetables.
• For a richly flavoured Vegetable Kurma, saute the ingredients in Ghee.
• Add full-boiled eggs and convert this Kurma recipe into Egg Kurma.
• Can convert the same recipe into Chicken Kurma /Mutton Kurma.

HOW TO COOK CHICKEN KURMA

INGREDIENTS :

For Chicken Kurma :

For Masala Paste :

For Coconut Paste :

To Garnish : 

METHOD :

• Clean, Cut & Wash the Chicken into pieces. 
• Drain the Chicken pieces in a colander.
• Grind the ingredients mentioned under 'For Masala' to a fine paste and keep it aside.
• Soak Poppy Seeds in 1 Tbspn of warm water for about 10-15 minutes and grind it along with grated Coconut and Cashew nuts to a fine paste.
• Heat Ghee/Oil in a Pan, splutter Fennel Seeds and Bay Leaves.  
• Pan sear the Chicken Pieces in Ghee/Oil until the colour changes.
• Sear the Chicken pieces on a low flame.
• Saute Onions and Curry leaves on a low flame until onions turn translucent.
• Pour in the ground Masala Paste and saute it on a low flame until the raw flavour goes.
• Add Turmeric Powder, Red Chilli Powder and Coriander Powder to the above and fry for a while on a low flame until it turns fragrant and oil separates from the mix.
• Pour Curd/Yogurt and mix well.
• Add a dash of Salt and a pinch of Sugar.
• Add enough water, cover and cook until Chicken Pieces are well-cooked.
• Open the lid and give the Kurma a quick stir.
• Pour in the ground Coconut Paste and mix well.
• Allow it to boil on a very low flame until the raw flavour goes, stirring occasionally.
• Remove from fire and garnish it with Coriander Leaves.
• Serve Chicken Kurma hot with any dish of your choice.
• Chicken Kurma goes well with Roti, Chapati, Parotta, Idli, Dosa, Uthappam, Idiyappam &Appam.
• Chicken Kurma is a good accompaniment for rice dishes like Ghee Rice, Peas Pulao, Jeera Rice etc.,

NOTES :

• Pan-seared and slow-cooked Chicken in Kurma Masala yields more flavour filled Curry.
• Adding Yogurt is optional, but it gives a wonderful silky texture to the curry.
• Adjust the number of Green Chillies and the amount of Red Chilli Powder to suit your spice level.
• Adding Red Chilli Powder is purely optional.
• Soaking the Poppy Seeds prior to grinding yields a thick coconut paste.
• Do not over boil or cook on a high flame, once coconut paste is added to the Chicken Kurma. This can curdle the Curry and make it watery.
• Can splutter whole spices instead of grinding them along with Onion and Tomato.
• For a richly flavoured Chicken Kurma, saute the ingredients in Ghee.
• Add full-boiled eggs and convert this Kurma recipe into Egg Kurma.
• Add Vegetables and convert the same recipe into Vegetable Kurma for a complete Vegetarian treat.
• Can add Mutton/Beef instead of Chicken and adjust the cooking time accordingly.

KADAI EGG MASALA

Simple Egg Recipes

• Egg Masala

• Egg Kurma

• Egg Curry with Coconut Milk

• Chicken in Scrambled Egg Gravy

HOW TO COOK KADAI EGG MASALA 

KADAI EGG MASALA

INGREDIENTS :

For Kadai Egg Masala:

For a detailed step-by-step process on HOW TO MAKE PERFECT HARD BOILED EGGS, Click here...

For Spice Powder :

To Garnish :

METHOD :

• Dry roast all the ingredients mentioned under the 'for the spice powder' until fragrant on a low flame and keep it aside.
• Grind the dry roasted spices into a fine powder.
• Puree the Tomatoes and keep them aside.
• Hard boil the Eggs, Peel and cut the Eggs into halves or use full Eggs.
• Heat about 3 Tbspns of Oil/Ghee in a pan and shallow fry the boiled Eggs until the surface becomes slightly crispy.
• Once the Eggs turn into light golden brown in colour, remove them from the Oil and keep it aside.
• In the remaining Oil/Ghee in a pan, splutter Fenugreek seeds.
• Saute Ginger-Garlic paste until fragrant.
• Add finely chopped Onions and fry them until translucent.
• Add 1/2 the amount of ground Spice powder, Turmeric, Red Chilli Powder, slit Green Chillies and mix well.
• Add Tomato Puree along with a dash of Salt to the above Mix and give a quick stir.
• Leave this on a low flame until the raw flavour goes and oil separates from the curry.
• Add ground Cashew Paste & a dash of Sugar into the gravy and leave it on a low flame for few minutes.
• Now add shallow fried Egg along with Capsicum slices and cook for few more minutes.
• Finally, sprinkle the remaining freshly ground Spice Powder and give a quick stir.
• Leave this on a very low flame for few minutes or until the flavour of the Kadai Masala gets well infused into the Eggs.
• Garnish it with Coriander Leaves and Kasuri Methi.
• Serve Kadai Egg Masala hot with any type of rice dishes like Biriyanis & Pulaos or Steamed Rice, especially Steamed Basmati Rice.
• Kadai Egg Masala goes well with  Naan, Kulcha, Parathas, Chapatis, Malabar Parotta/Roti Canai etc.,
• I personally like to pair this Kadai Egg Masala with Vellayappam or Dosa.

NOTES :

• Can marinate the boiled Eggs with Turmeric, Red Chilli Powder, Coriander Powder and 2 Tbspns of Curd for 30 minutes and then shallow fry them.
• Dry roast the spices in order as I have mentioned in the list. (smaller spices tend to brown sooner) 
• Adding freshly ground Spice Powder gives an enhanced flavour to the dish.
• Adding Capsicum is optional.
• Adding Cashew Paste/Fresh Cream is purely optional.

Royal Nawabi Egg Korma - Rich Awadhi Delight

Discover the Rich Flavours of Nawabi Egg Korma: A Royal Indian Delight

When it comes to the quintessential curries of India, the Korma stands out as a regal choice. This indulgent dish, with its velvety texture and aromatic spices, is a true feast for the senses. Let’s dive into the world of Nawabi Egg Korma, a rich and creamy curry from Awadhi cuisine that is deeply rooted in Mughal culinary traditions.

What is Nawabi Egg Korma?

    Nawabi Egg Korma is a luxurious curry that showcases the art of slow cooking. Originating from the royal kitchens of Awadh, this dish reflects the grandeur of Mughal and Nawabi cuisines. It features hard-boiled eggs simmered in a luscious sauce made from ghee (clarified butter), yoghurt, a blend of aromatic spices, and a thick paste of nuts and poppy seeds, finished with a touch of fresh cream or milk.

Ingredients That Make Korma Special

Each ingredient in Nawabi Egg Korma plays a crucial role in achieving its distinctive taste:

• Yoghurt/Curd: Adds a tender texture to the eggs and a subtle tanginess.
• Spices: Infuses the dish with its unique and aromatic flavour profile.
• Blanched Nuts (Cashews/Almonds) and Poppy Seeds: Act as thickening agents, providing a rich, creamy consistency.
• Fresh Cream/Milk: Enhances the richness and smoothness of the curry.
• Saffron: Imparts a delicate colour and fragrant undertone.

The Art of Cooking Korma

Traditionally, Nawabi Egg Korma is prepared using a technique called Dum-Pukht, where the curry is cooked slowly on a low flame with the lid on, allowing the flavours to meld without curdling the yoghurt. For ease, you can achieve a similar result by slow-cooking the curry in a pan. The hard-boiled eggs are first marinated with salt and turmeric, then shallow-fried before being added to the korma, ensuring they absorb all the rich flavours.

Variations of Korma Across India

In India, Korma is known by various names and styles:

• Mughlai Korma
• Shahi Korma
• Nawabi Korma
• Kashmiri Korma
• South Indian Kurma

    While Mughlai, Shahi, Nawabi, and Kashmiri Kormas typically use nuts and cream as thickening agents, South Indian Kurmas rely on coconut and poppy seeds. The South Indian version is a delightful curry that pairs well with both roti and rice.

Perfect Pairings for Nawabi Egg Korma

This Nawabi Egg Korma is incredibly versatile and complements a variety of dishes. Serve it with:

• Indian Breads: Parotta, Chapatis, Naan, Kulcha
• Rice Dishes: Biryani, Pulao, Ghee Rice

For a complete meal experience, enjoy it with Maida (all-purpose flour) chapati or naan.

For more delicious Korma/Kurma recipes, click here...

Cuisine: Indian (North India)
Course: Side Dish
Spice Level: Low
Difficulty: Medium
Serves: 4
Author: SM

Preparation Time: 20–30 Minutes
Cooking Time: 30–45 Minutes

For more recipes with Eggs, click here...

Nawabi Egg Korma - Rich & Creamy Awadhi Egg Curry

    Elevate your curry game with Nawabi Egg Korma, a sumptuous dish steeped in the rich culinary traditions of Awadhi and Mughlai cuisines. This recipe combines creamy yoghurt, fragrant spices, and slow-cooked eggs to create a dish fit for royalty.

Ingredients

For Cooking and Frying the Eggs

For a detailed guide on making perfect hard-boiled eggs, click here...

For Nawabi Egg Korma

Spices

To Soak and Grind

To Garnish

Method

Preparing and Frying the Eggs

• Hard Boil the Eggs: Boil the eggs until firm, then peel.
• Marinate: Rub the eggs with salt and turmeric powder. Let them marinate for 5-10 minutes.
• Shallow Fry: Heat oil in a pan. Fry the marinated eggs until they are golden brown and crispy. Set aside.

Making Nawabi Egg Korma

• Prepare Nut Paste: Dry roast poppy seeds on low heat until they pop. Soak them in hot water for 20–30 minutes. Blanch almonds and cashew nuts in hot water for 10–20 minutes. Grind the soaked nuts and poppy seeds into a fine paste.
• Make Onion-Ginger-Garlic Paste: Grind onions, ginger, and garlic into a smooth paste.
• Cook Spices: Heat oil in a wide pan. Add cardamom, cinnamon, bay leaf, and cloves. Sauté until fragrant.
• Add Paste: Add the onion-ginger-garlic paste and cook until fragrant.
• Spice It Up: Stir in turmeric powder, red chilli powder, cumin powder, and coriander powder. Pour in 1/2 cup of water and cook until the masalas are well-cooked and the oil separates.
• Add Nut Paste: Mix in the nut paste and cook on low heat, stirring frequently.
• Incorporate Yoghurt: Stir in the yoghurt and green chillies. Cook for a few minutes.
• Add Eggs: Gently add the shallow-fried eggs to the korma. Cook on low heat.
• Add Milk: Pour in the milk and simmer for 5–7 minutes, stirring occasionally. Be careful not to break the eggs.
• Final Touches: Add birista, sugar, and adjust the salt. Cook until the korma reaches your desired consistency.
• Garnish: Sprinkle garam masala, remaining birista, and ghee. Optionally, garnish with coriander leaves and saffron strands.

Notes

• Poppy Seeds: Dry roasting and soaking help create a smooth paste and thick consistency.
• Spice Level: Adjust green chillies to your preferred spice level.
• Sugar: Optional, but recommended for balancing the flavours.
• Consistency: Adjust thickness as desired.
• Variations: This recipe can be adapted with chicken or lamb. Cook the meat according to your preference.
• Serving Suggestions: Enjoy with Parotta, Chapatis, Naan, Kulcha or with Rice Dishes like Biryani, Pulao, Ghee Rice or steamed rice.

Royal Nawabi Egg Korma - Elegant Awadhi Cuisine

*How to Make Birista (Fried Onions)

    Fried onions add a delightful crunch and depth of flavour to your korma. Here's how to make them:

Ingredients

Method

• Prepare Onions: Peel and slice onions thinly. Pat dry with a towel to remove excess moisture.
• Fry Onions: Heat oil in a pan to cover the onion slices. Fry on medium-high heat until golden brown, stirring regularly.
• Drain and Store: Remove from oil and drain on paper towels. Cool completely and store in an airtight container. They stay fresh for up to a month when refrigerated.

*Tips: Ensure onion slices are evenly cut and moisture-free for crispy results.

PAROTTA

• The first being the resting periods between Kneading, Shaping and Rolling.
• Next - Moisture the dough by smearing oil over the shaped dough balls instead of adding oil while kneading the dough. 
• Then comes the perfect shaping technique, which yields flaky Parottas.
  

PAROTTA WITH EGG AND CHICKEN GRAVY

HOW TO MAKE PAROTTA / ROTI CANAI

PAROTTA / ROTI CANAI

INGREDIENTS:

For Parotta/Roti Canai:

METHOD:

For the Dough:

• Mix Sugar, Salt and Water in a cup until sugar and salt are well dissolved.
• Sift the All-purpose Flour once.
• Take the flour in a large bowl.
• Make a well in the middle and pour in the Salt-Sugar mixture.
• Stir well and keep it covered for 15 minutes.
• After 15 minutes, knead the mix into a pliable dough.
• Leave it aside for 10 -15 minutes.
• Grease your hands with few teaspoons of oil and knead the dough  for 8-10 minutes.
• Adding oil at this will reduce the stickiness of the dough and easier to knead.
• After 10 minutes divide the dough into equal parts and roll them up into a ball.
• Rub oil generously over the dough balls, cover them with clean and wet kitchen towel and leave it aside for 30 minutes.
• Grease your work surface with oil.
• Take a dough ball on the work surface, gently press it with your palm and flatten them.
• Roll the dough until it turns into a thin sheet, make sure not to tear the dough.
• Use some oil to roll the dough.
• Slowly remove the thin dough sheet with your hands and gently pull on the edges.
• If the dough is in perfect consistency then it wouldn't tear much.
• Stretch the sheet from all direction (without tearing) until it becomes thinner and thinner.
• Smear some oil over the stretched sheet with your hands or using a brush.
• Gently lift the rolled sheet and fold them into pleats until they are folded into a long strip.
• From one end coil the folded strips around itself into a spiral.
• Tuck in the loose ends.
• Again smear oil over the coiled dough and leave it aside for 10 minutes. 
   

  For Parotta/Roti Canai:
  

• Meanwhile, heat the griddle in high flame.
• Roll the coiled dough with a rolling pin or just by gently pressing them with your palm to make a perfect round shape.
• Place the rolled Parottas on the hot griddle and cook one side.
• Lower the flame slightly and turn the parotta once and cook on the other side.
• Drizzle some oil over the parottas while they are cooking.
• Wait until small golden spots start to pop around.
• Once cooked they will be crisp on the outside.
• Follow the suit for rest of the parottas and keep them stacked.
• Once done slightly crush the stack with both your hands.
• This is to ensure that the layers are separated and the parotta is flaky.

NOTES:

• Use more water if necessary, while kneading the dough.
• Can substitute half the quantity of water with milk, if you prefer a rich texture.
• Adding sugar is truly optional.
• Use oil to roll the dough instead of flour.
• While rolling the dough balls, it should stretch easily. Few small tears are fine.
• If you mess up with the dough while rolling, roll the dough again and leave it aside for 5- 10 minutes before starting over again.
• It's equally important to grease the dough balls and leave them aside for at least 10 -15 minutes at every stage.

Commemorating the Occasion - Blog Anniversary!

    To mark the special occasion of our blog anniversary, I decided to finally share a long-pending post that I had been planning for Christmas and Easter. In a typical Kerala Christian household, breakfast for any celebration—be it a festival, family function, wedding, engagement, christening, or communion—features a unique spread.

Kerala Style Christmas Breakfast Spread

A Typical Kerala Christian Breakfast Spread

    This spread usually includes appams, idiyappams, vattayappams, bread, cutlets, and a delightful assortment of classic stews, egg roasts, and various curries (chicken, mutton, or beef). For those with a sweet tooth, I’ve added simple sides like sweetened coconut milk and nendhra pazham cooked in jaggery syrup, which pair perfectly with appam, vattayappam, and idiyappam.

Menu Choices for a Special Breakfast

    Let me present a typical breakfast menu served in a Kerala Christian household. Here, I’ve curated a collection of these recipes to aid in quick menu planning. Most Kerala Christian households prepare a combination of these dishes for a hearty breakfast.

Begin Your Festive Day with a Kerala-Style Breakfast

Kerala Style Christmas Breakfast Spread

A Fabulous Selection of Recipes

    Begin your festive day with a fabulous selection of recipes in a typical Kerala style, including appams, idiyappams, bread, and a combination of classic stews, egg roasts, and chicken, mutton, or beef curries. For those with a sweet tooth, I have added a few simple sides like sweetened coconut milk and nendhra pazham cooked in jaggery syrup.

A Beautifully Arranged Kerala-Style Christmas/Easter Breakfast

    Imagine a beautifully arranged Kerala-style Christmas breakfast featuring appam, vattayappam, a bowl of stew, and a plate of spicy egg roast, all served on a banana leaf. This visual feast not only satisfies your taste buds but also brings a touch of tradition to your festive table.

Kerala Style Christmas/New Year/ Easter Breakfast Spread

Kerala Style Christmas/Easter Breakfast Spread

The Festival Feast

    Once the festival or function fervour begins, the thoughts of what to cook for the eve, breakfast, lunch, followed by the evening snack and dinner, take centre stage. This is the time when most families gather around. Say Christmas/New Year /Easter feast, or any occasion in a Kerala Christian household, it is truly elaborate, with tables laden with platters of all kinds of meat, breads, stews, rice, fish, snacks, desserts, and the must-have fruit cake, also known as plum cake. And let's not forget the overflowing glasses of homemade wine, which are essential to the festive fervour.

Typical Breakfast Dishes in a Christian Household

    Here, let's explore the type of dishes typically served for breakfast in a Kerala Christian household:

Kerala Style Christmas Breakfast Menu

Explore more of Kerala Style Breakfast Menus here...

Cuisine - Kerala (South Indian)
Recipe Type - Breakfast/Dinner Menu
Difficulty - Medium
Author - SM

Preparation Time - 1 Hour
Cooking Time - 21/2–3 Hours.

For more Tiffin Items, Click here...

A Celebration Breakfast: Kerala Christian Tradition

Kerala Style Christmas Breakfast Spread

The Significance of Appam in Kerala Cuisine

Vellayappam

    "Appam" is indigenous to Kerala and an integral part of Kerala cuisine. This signature dish has been popularized by Kerala Syrian Christians and is a beloved breakfast staple. It is a default item on a Christmas, New Year, or Easter Day breakfast menu. Not only is it served as a breakfast dish, but Appam also holds a special place in most festive menus.

Appam for Special Occasions

    A day of importance or a special occasion in a Christian household surely calls for Appam. In our family, we often serve a meal that comprises Appam, stew, and cutlet during such occasions. This combination is a true reflection of the rich culinary traditions and cultural heritage of Kerala.

The Delight of Vattayappam

Steamed Vattayappam

    Vattayappam is a soft, spongy, fermented rice cake that is steam-cooked. While it shares similar ingredients with its counterpart, Vellayappam, the texture and cooking method make Vattayappam unique.

A Traditional Kerala Snack

    Vattayappam is a traditional Kerala snack, also known as Nadan Palaharam. It is an oil-free tea-time snack commonly enjoyed in Kerala households. This delightful treat is perfect for festive days and also serves as a versatile breakfast dish.

Versatile and Festive

    Vattayappam can be eaten like an Appam, paired with hot and spicy vegetarian or non-vegetarian curries. It seamlessly sneaks into the Christmas breakfast menu alongside Appams and Idiyappams, making it a popular choice due to its ease of preparation.

Idiyappam: A South Indian Breakfast Delicacy

Idiyappam

 Idiyappam

    Idiyappam, also known as String Hoppers, is a cherished breakfast dish in Kerala cuisine. Its preparation with rice flour lends it a unique texture and flavour, making it a favourite in many households.

Idiyappam in Kerala Cuisine

    Idiyappam holds a special place in the festive breakfast menu, particularly in Christian households in Kerala. Its simplicity and versatility allow it to complement various accompaniments, enhancing the overall dining experience.

Serving Suggestions

    Idiyappam is traditionally served with dishes like Stew, Kuruma, or Mappas. These mild curries perfectly balance the delicate flavour of the string hoppers, creating a satisfying and wholesome meal.

For a detailed recipe on How to Make Idiyappam, Click here...

 

Embracing Bread in the Breakfast Spread

Stew with Bread

Bread's Versatility in Breakfast

    Bread, a staple in many breakfast menus, offers convenience and variety to meal options. It serves as a quick and easy addition to complement a range of dishes.

Bread, in Contrast to Rice-Based Dishes

    In contrast to rice-based dishes like Idiyappam, Bread provides a satisfying alternative. It adds diversity to breakfast spreads, catering to different tastes and preferences.

Popular Bread Combinations

    Bread pairs excellently with traditional dishes such as Stew and Chicken/Beef Curries. These combinations offer a fusion of flavours that appeal to both traditional and modern palates.

Egg Roasts

Nadan Mutta Roast

    Egg Roast/ Nadan Mutta Roast are a spicy and flavourful preparation where boiled eggs are cooked in a blend of onions, tomatoes, and spices until they absorb all the rich flavours. This dish adds a robust element to the breakfast spread, perfect for those who enjoy a bit of heat with their morning meal.

For a Authentic Kerala Style Egg Roast Recipe, click the link...

Chicken Curries

Chicken Curry

    Chicken Curries in Kerala cuisine are diverse and flavourful, often featuring tender chicken cooked  with  spices, and sometimes with Coconut or Coconut Milk. The richness of the dish complements the spices, creating a delicious gravy that pairs wonderfully with appams or idiyappams.

For a wide range of Chicken Curries from various Cuisines, click here... 

Mutton Curries

Mutton Curry in Earthen Pot

    Mutton Curries are a staple in Kerala Christian households, offering a hearty and richly flavoured dish made with tender pieces of mutton simmered in a spicy gravy and some curries are coconut-based. The slow cooking process ensures that the meat absorbs all the flavours, making it a delightful addition to any festive breakfast.

For a wide range of Mutton Curries from varius Cuisines, click here...

Beef Curries

Spicy Beef Vindaloo

    Beef Curries in Kerala are robust and spicy, showcasing the influence of Kerala's culinary heritage. The beef is often marinated and slow-cooked with aromatic spices, resulting in a tender and flavourful curry that pairs perfectly with appams or bread.

For a wide range of Beef Recipes, Click here...

Sweetened Coconut Milk

Sweetened Coconut Milk with Appams/Idiyappams

    Sweetened Coconut Milk is a simple yet essential part of Kerala Christian breakfasts. It serves as a versatile accompaniment, balancing the spiciness of curries and roasts with its mildly sweet and creamy texture. It's often poured over appams or idiyappams to enhance their flavour.

For a step-by-step method on How to make Sweetened Coconut Milk for Appam/ Idiyappam, click the link.

Nendhra Pazham Cooked in Jaggery Syrup (Pazham Pani)

Pazham Pani

    Nendhra Pazham cooked in Jaggery Syrup, known as Pazham Pani, is a traditional Kerala dish, which I can boast that it is one from our family repertoire, a heirloom recipe. The ripe Bananas that's Nendhra Pazham are cooked in Jaggery Syrup with a hint of Cloves & Cardamom in it, imparting a sweet and caramelized flavour.  It is usually served as a side dish for Appam/Idiyappam & fits well for the ones with a sweet tooth.  and It's a delightful way to end the meal on a sweet note.

Finishing Off with Beverages

Kattan Kaapi - Rich and Robust Black Coffee

Comforting Masala Chai - Spiced Tea

Classic Coffee

    No Kerala breakfast is complete without a selection of beverages to complement the rich flavours of the meal. Traditional favourites include Kattan Chaya (black tea), Kattan Kaapi (black coffee), hot coffee with milk, or the ever-popular Masala Chai. These beverages not only cleanse the palate but also provide a soothing conclusion to the breakfast experience. Whether you prefer the robust taste of black coffee, the spiced aroma of masala chai, or the comforting familiarity of milk coffee, these drinks ensure that your breakfast ends on a delightful note. Enjoying a hot beverage while savoring the morning calm or the sound of rain outside adds to the quintessential Kerala breakfast experience.

For detailed recipes of how to make your favourite Beverages, Click here...

Planning an Extravagant Kerala Breakfast Spread

Notes and Tips: 

    Planning the perfect Kerala breakfast spread for festivals or special occasions at home can be both exciting and challenging. While the menu typically includes dishes like stews, egg roasts, and a variety of cutlets, adding extras such as duck curries, pork vindaloos, and a wide range of chicken/mutton/beef curries can elevate the feast. To create a balanced spread, consider pairing lighter dishes like vegetable stew with heavier options such as beef vindaloo or mutton curries. Offering a selection ensures there's something for everyone, catering to diverse tastes and preferences.

Kerala Style Christmas Breakfast Spread

    Celebrate the rich culinary heritage of Kerala with a breakfast spread that delights and satisfies. From fluffy appams and aromatic stews to spicy egg roasts and indulgent cutlets, every dish tells a story of tradition and flavour. Whether you're preparing for Christmas, New Year, Easter, or any festive occasion, this menu promises a memorable culinary journey through Kerala's vibrant food culture. Embrace the essence of Kerala cuisine and create unforgettable moments around the breakfast table with these timeless recipes.

SM