BEEF ROAST - KERALA KALLU SHAPPU STYLE

INGREDIENTS :

To Marinate :

For Sauteing :

METHOD :

• Clean, Wash and Cut Beef into small cubes.
• Marinate the Beef pieces with the ingredients mentioned under 'To Marinate and leave it aside for 15-20 minutes. 
• Pressure Cook the Marinated Beef until soft and well cooked.
• Once cooked, allow the pressure to release.
• Dry roast Fennel seeds on a very low flame until they turn fragrant.
• Finely grind the roasted Fennel Powder and keep it aside.
• Heat Coconut oil in a pan and splutter Fenugreek Seeds, Dry Chillies and Curry Leaves. 
• Add Coconut Bytes and fry it on a very low flame for few minutes. 
• Saute Onions and Green Chillies until onions turn translucent. 
• Add Ginger-Garlic paste and fry for a while.  
• Add Turmeric powder, Red Chilli powder, Coriander powder, Garam Masala Powder, Fennel Powder and Pepper Powder to the above and fry for few minutes.
• Add finely chopped tomato and saute until the tomatoes turn soft. 
• Leave this mixture on a low flame until oil separates. 
• Add in the cooked Beef Pieces and mix well.  
• Leave this on a low flame, mixing frequently until the Beef becomes dry and coated well with the masalas. 
• Adjust the consistency of the Beef Roast to your preference.
• Finally, sprinkle the Roasted Fennel Seeds Powder and give a quick stir.
• Goes well with Appam, Puttu, Parotta, Chapatis, Idiyappam etc.,
• Beef Roast is the best accompaniment for Rice too.

NOTES :

• Using Coconut oil gives the authentic taste to the dish. Can use any other cooking oil too.
• Adding coconut bytes to the Beef Roast is truly optional.
• Dry roast the fennel seeds in a very low flame and powder them.

FEW OTHER KALLU SHAPPU GRUBS:

KERALA SADHYA VIBHAVANGAL

"Sadhya Vibhavangal: Crafting the Ultimate Onam Feast"

Experience the Essence of Kerala with a Complete Sadhya

    Onam is around the corner, and what better way to celebrate than with a traditional Kerala Sadhya? This grand feast, brimming with authentic flavours and cultural richness, is a must-have during festive celebrations like Onam and Vishu. But don’t stop there! Whether it’s a wedding, birthday, or just a special day, Sadhya is a culinary delight worth indulging in any time of the year.

JACKFRUIT AND RICE PAYASAM - PONSA GHARAI

HOW TO COOK JACKFRUIT AND RICE PAYASAM

- PONSA GHARAI

JACKFRUIT AND RICE PAYASAM - PONSA GHARAI

INGREDIENTS :

To Garnish :

METHOD:

• Wash and Soak the Basmati Rice for about 20–30 Minutes.
• Once soaked, drain the rice and allow it to dry on a clean kitchen towel for 20–30 Minutes.
• Dry grind the Rice coarsely in a mixer.  It should not be ground into fine powder.
• Melt Jaggery in 1/2 Cup of Water, strain for any impurities and keep it aside.
• Remove the seeds from the Jackfruit Pods and cut the Jackfruit pods into thin slices. 
• Grind Cardamoms with few teaspoons of Sugar into a fine powder and keep it aside.
• Heat Ghee in a Pan, roast Cashew nuts and sliced Almonds until they turn into golden brown.
• Cook coarsely ground Rice in 1/2 Cup of Water & 1 Cup of Thin Coconut Milk.
• Cook the rice on a low flame, stirring occasionally.
• Make sure the flame is low, and the rice doesn't stick to the bottom and burn.
• Once the rice turns soft, add Jackfruit slices to the cooked rice and cook until the jackfruit turns soft.
• Add the Cardamom powder and give a quick stir.
• Pour in the melted Jaggery to the above and allow it to boil for a few minutes on a very low flame.
• Finally, pour in the Thick Coconut Milk to the Jack Fruit & Rice Payasam and mix well.
• Cook this on a low flame for a few minutes, stirring occasionally.
• Garnish the Jackfruit & Rice Payasam with Cashew Nuts and Almonds roasted in Ghee.
• Serve the Jack Fruit & Rice Payasam hot or cold.

NOTES :

• Can use Basmati Rice/Raw Rice for the recipe.
• Some recipes do not powder the Rice and some recipes use Rice Flour, use as preferred.
• The soaked rice should not be allowed to dry totally. Allow it to dry only for about 20–30 minutes.
• Grind the Rice Coarsely.
• Can substitute Rice with White Rava/Semolina.  Dry roast the Semolina before adding it into the Payasam.
• Can substitute the Coconut Milk with Milk and Jaggery with Sugar/Rock Sugar.
• Adjust the consistency of the Payasam to suit your preference.
• Jackfruit imparts a natural sweetness into the Payasam, adjust the amount of Jaggery/Sugar to suit your sweet tooth.
• Once you add the Coconut Milk, start cooking on a very low flame and stir occasionally, otherwise, it may curdle.
• Make sure the flame is low, and the rice doesn't stick to the bottom and burn, which will spoil the taste of the Payasam.

HOW TO MAKE BITTERGOURD/PAVAKKA THEEYAL

INGREDIENTS :

To Dry Roast & Grind :

For Seasoning :

METHOD :

To Dry Roast & Grind :

• Heat Coconut Oil in a Pan.
• Roast the grated Coconuts on a low flame along with a pinch of Cumin seeds.
• Roast until the Coconuts turn into brown in colour (the natural oil in the coconuts will start to ooze out).
• Immediately add Red Chilli Powder and Coriander Powder to the roasted Coconuts and fry for a while on a very low flame.
• Fry the Spice powders until the Raw flavour goes.
• Switch off the flame and allow the mixture to cool.
• Grind the Theeyal Masala in a Mortar and a Pestle/in an Ammikkal.
• Alternatively, can grind it in a small blender jar/Coffee grinder.
• Perfectly roasted Coconut mixture comes out into a paste even if we do not add water while grinding.
• Sprinkle some water to the mixture while grinding, if necessary.
• Grind the mixture into a fine paste and keep it aside.

For Pavakka / Bitter Gourd Theeyal:

• Clean and Cut Bitter Gourds into thin round slices.
• Soak the sliced Bitter gourds in Salted Water and keep it aside.
• Peel the Shallots & Garlic Cloves, Cut Green Chillies lengthwise. mince the Ginger and keep it aside.
• Soak Tamarind in lukewarm water and keep it aside.
• Cook Bitter Gourd, Shallots, Garlic, Green Chillies and Ginger along with Turmeric Powder & a dash of Salt in 1/2 Cup of Water.
• Cook until Bitter Gourd Slices turn soft.
• Pour in the ground Theeyal mixture to the cooked Bitter gourd and give a quick stir.
• Pour in the Tamarind extract and mix well.
• Cook this on a low flame until oil separates from the mix and the raw flavour goes.
• Cook Pavakka Theeyal on a very low flame until you get the desired consistency.
• Finally, add Jaggery syrup to the Pavakka Theeyal and mix well.

For Seasoning :

• Heat Coconut Oil in a pan.
• Splutter Mustard Seeds, Dry Red Chillies, Fenugreek Seeds and Curry Leaves on a low flame.
• Pour the Pavakka Theeyal to the Tempering and mix well.
• Serve Pavakka Theeyal hot or at room temperature.
• Goes well with Rice.

NOTES :

• Can prepare the same dish with any vegetable of your choice like Shallots, Yam, Snake Gourd, Drumstick, Brinjal/Eggplant, Okra/Lady's finger etc.,
• Cut Bitter Gourd into the desired shape and soak it in salted water until you cook them.
• It would help to cut down the bitterness slightly.
• Use well matured Coconut or Dried Copra if available, desiccated coconut also suits well for the purpose.
• Roast the grated coconuts on a very low flame, stirring continuously until it becomes brown in colour. 
• The natural Oils from the Coconut will start to ooze out once it is well roasted.
• Fry the Spice powders on a very low flame until raw flavour goes.
• Adding Cumin seeds is purely optional.
• There is no need to add water while grinding the Theeyal Masala.
• If preferred add few teaspoons of water while grinding.
• If you do not prefer sweetness in Theeyal, avoid adding Jaggery syrup.

PRAWN MASALA

HOW TO COOK PRAWN MASALA

INGREDIENTS :

Traditional and Nutritious Pazhangkanji/Pazhaya Sadham/Neeragaram

Neeragaram: The Ancient Fermented Rice Breakfast of Kerala

Traditional and Nutritious Pazhangkanji/Pazhaya Sadham/Neeragaram

    Uppu Karuvadu, Oora Vacha Soru—a lyric from a popular Tamil movie song—refers to the traditional dish of soaked and fermented leftover rice known as Pazhankanji, Pazhaya Sadham, or Neeragaram. This simple yet nutritious dish is a staple in South Indian cuisine, celebrated for its nutritional benefits, health-boosting properties, and refreshing taste.

The Nutritional Power of Fermented Rice

    Pazhankanji is made by soaking cooked rice in water overnight, allowing it to ferment mildly. This fermentation process not only enhances the flavour and taste, but also significantly boosts the nutritional value. Adding thick curd or yogurt and a pinch of salt further enriches the dish, making it a wholesome breakfast option. A sprinkle of crushed shallots and bird's eye chillies (Kanthari Mulagu) adds seasonal flavours and additional health benefits.

From Peasants to Royals: The Journey of Pazhankanji

    Originally created to prevent food wastage in the absence of refrigeration, Pazhankanji became a vital breakfast for hard-working peasants. It provided sustained energy and kept them full until the next meal. However, this humble dish soon transcended social boundaries, captivating the taste buds of both royals and common folk alike. Revered as 'Amrut' (nectar) by the great Malayalam poet Kunjan Nambiar, Pazhankanji is cherished for its cooling properties and refreshing nature.

The Traditional Preparation of Neeragaram

    To prepare Pazhankanji, soak leftover rice in ample water in an earthen pot overnight. The next morning, add curd, crushed shallots, bird's eye chillies, a small piece of ginger, and a few curry leaves. Gently mash the ingredients with a wooden ladle or your hands to create a cool, refreshing, and nutritious breakfast packed with health benefits.

Health Benefits of Pazhankanji

    The cooling nature of Pazhankanji soothes the body and aids digestion. I have been making this dish for over 18 years, initially for my husband to help alleviate the symptoms of haemorrhoids. Many have suggested Pazhankanji as an effective home remedy for this condition. Ingredients like shallots and bird's eye chillies heal internal wounds, ginger aids digestion, and curry leaves help reduce high blood pressure. Today, I prepare this dish at least 3–4 times a week, and even my husband's Malay colleagues have embraced it.

A Memorable Scene from Kalipattam

    I can never forget the dialogue delivered by actor Mohanlal in the Malayalam movie 'Kalipattam'. He describes the perfect preparation: "Take the Rose Chambavu Rice in a wide porcelain bowl, pour some thick curd into it. Mash it up... mash it up... Add some Pazhuratha Manga Curry cooked with slit green chillies (ripe mango curry), mix it, and gobble it up... You can feel your system cooling down. It’s heavenly indeed." He concludes with, "ithu muzhuvanum Proteinna" (It's filled with protein). Every time I watch the movie, his description makes me crave this delicious Pazhankanji.

Discover more Kanji (Congee) Recipes for a nutritious and stomach-soothing experience. Click here...

How to Make Neeragaram - Traditional Pazhaya Sadham (Pazhankanji)

    Neeragaram, also known as Pazhaya Sadham or Pazhankanji, is a classic South Indian fermented rice dish made from leftover rice. This ancient Kerala breakfast is not only refreshing but also packed with nutrients and health benefits. Follow this simple recipe to prepare this traditional delicacy.

Ingredients

For Pazhangkanji/Neeragaram:

Method

Preparing the Base

• In a wide bowl, preferably an earthen pot, add the leftover cooked rice.
• Pour in 1 to 1 1/2 cups of water at room temperature.

Fermentation

• Cover the pot and leave it aside overnight. 
• This allows the rice to ferment, transforming it into a nutritious and flavourful dish.

Adding Yogurt

• The next morning, add a cup of thick yogurt/curd to the rice and water mixture.
• This could be done the next day morning, if you prefer a fresh tasting neeragaram.
• Some prefer to add curd while soaking the rice in water.  This step aids in the fermentation process, enhancing the dish's flavour and nutritional value.

Seasoning

• Sprinkle salt to taste. 
• Add finely chopped or slightly crushed shallots, bird’s-eye chillies, ginger, and curry leaves.

Serving

• The next morning, mash the ingredients with a wooden ladle or your hands. 
• This ensures all the flavours meld together perfectly.

Serving Suggestions:

    Pazhankanji pairs wonderfully with various accompaniments such as pickles, chammanthi (coconut chutney), puzhukku (mashed vegetables), steamed tapioca, fish curry (preferably a day old), mango curry, or any thoran (stir-fried vegetables). For dried fish enthusiasts, a side of dry fish curry or fry elevates the dish to another level. You can also enjoy it plain, relishing the cooling sensation as it moves through your digestive system.

Food as Medicine: The Benefits of Neeragaram (Pazhaya Sadham/Pazhankanji)

    Day-old fermented rice, known as Neeragaram, Pazhaya Sadham, or Pazhankanji, is both delicious and nutritious.

• Enhanced Nutrients: Fermentation increases nutrient and energy content.
• Rich in Minerals: Contains potassium, iron, calcium, magnesium, and selenium, beneficial for bones.
• Prevents Hypertension: Helps prevent high blood pressure.
• Cancer Prevention: Antioxidants believed to prevent cancer.
• Vitamin-Rich: High in Vitamin B6 and B12.
• Healthy Probiotics: Curd/yogurt adds probiotics for gut health.
• Digestive Aid: Easily digestible, controls acidity, prevents ulcers, and eases constipation.
• Supports Lactation: Beneficial for lactating mothers.

*Disclaimer

    Please remember, these treatment options are only meant as guidelines and in no way replace the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician, homeopath, naturopath, or herbalist for professional advice in any matter related to your health. This article is for informational purposes only.

    For modern convenience, you can steam bananas using a steamer, pressure cooker, or even a microwave. 

Do you love Kerala Nadan Palaharams? Click the link for a wide range of Authentic Kerala Snacks.

• Steamer/Pressure Cooker: 10–15 Minutes
• Microwave: 2–3 Minutes

Ingredients:

• Nendhra Bananas - 2 Nos.
• Water - For Steaming

Method - Step-by-step Instructions:

Preparation:

• Wash and cut the Nendhra Bananas into 2 or 3 pieces, depending on the size.
• Leave the skin on.
• Alternatively, keep the bananas whole and make 2-3 small slits over the skin.

Cooking Steamed Bananas - Nendhra Pazham Puzhungiyathu

In a Steamer:

• Fill the steamer/pressure cooker with 1–2 cups of water and allow it to boil.
• Place the cut banana pieces in a steamer basket/tray.
• Cover the lid of the steamer and steam the bananas on high flame for 5 minutes.
• Lower the flame and cook for another 5–8 minutes, until the bananas turn soft.
• The skin will turn black and start to split in places.
• Remove the steamed bananas from the steamer and allow them to cool for 5–10 minutes.
• Peel and serve, hot or cold.

In a Pressure Cooker:

• Fill the pressure cooker with 1–2 cups of water and allow it to boil.
• Place the grid.
• Place the cut banana pieces in a bowl or plate and place it over the grid.
• Cover the lid of the pressure cooker (no need to use the pressure regulator/vent weight).
• Steam the bananas on high flame for 5 minutes.
• Lower the flame and cook for another 5–8 minutes, until the bananas turn soft.
• The skin will turn black and start to split at places.
• Remove the steamed bananas from the steamer and allow them to cool for 5–10 minutes.
• Peel and serve, hot or cold.

In a Microwave (Easiest & Quickest Method):

• Cut the bananas into 2–3 pieces and make very small slits over the skin.
• Place the bananas in a microwave-safe bowl with a lid.
• Place a small microwave-safe coffee mug (filled halfway) with water over the lid.
• Microwave on high power for 2–3 minutes, depending on the size of the banana.
• The skin will turn black and start to split in places.
• Remove the steamed bananas from the steamer and allow them to cool for 5–10 minutes.
• Peel and serve, hot or cold.

Pro Tips & Notes:

• While cooking bananas in a microwave, make small slits over the skin to ensure even cooking.
• Open-cooked bananas tend to become dry once cooked.
• Cooking bananas in a microwave-safe bowl covered with a lid retains moisture.
• Adding water in a coffee mug over the lid helps retain the moistness in steamed bananas.
• Microwaved Steamed bananas taste quite similar to those cooked in a steamer.

Serving Suggestions:

• Serve with a drizzle of sugar/jaggery syrup.
• Cook the sugar/jaggery syrup with a few pods of cardamom/cloves.
• Serve steamed bananas with freshly grated coconut.
• Serve with a few spoons of sugar.
• Serve with a drizzle of melted ghee.

As Baby Food:

• Suitable for babies 6 months and above.
• Remove the black seeds in the centre before feeding.
• Add a few teaspoons of ghee to the steamed bananas.
• Add sugar/jaggery syrup (optional).
• Mash finely without lumps before feeding to babies.
• Steamed Nendhra Bananas/Pisang Tanduk are nutritious and easily digestible.

FAQs

Q: Can I refrigerate steamed bananas?

Q: What type of bananas should I use?

Q: Can I make it in advance?

Q: Is this gluten-free?

Related Recipes:

Authentic Kerala Cuisine: Steamed Nendhra Bananas

    Nendhra Pazham Puzhungiyathu isn’t just a recipe. It’s a warm memory of kitchen steam, banana leaves, and generations before us. This dish embodies the love and nourishment Kerala cuisine is known for.

    Give it a go. Make it for breakfast, pack it in a lunchbox, or pair it with a drizzle of nostalgia.  Tell me how it turned out in the comments below!

HOW TO COOK CHANA MASALA RECIPE

CHANA MASALA RECIPE

INGREDIENTS :

Spices :

To Garnish :

Serving Suggestion :

CHANA MASALA RECIPE

METHOD :

To Soak & Cook White Chick Peas/Chana :

• Clean, Wash and Soak White Chick Peas/Chana Overnight or for at least 8-10 hours.
• Alternatively can soak the White Chick Peas/Chana in Boiling Water for 3-5 Hours.
• Once soaked, drain the water used for soaking.
• Add 3 Cups of Water to the White Chick Peas/Chana & Pressure cook.
• Pressure cook on high flame for 2 Whistles, reduce the flame and cook for other 4-5 whistles.
• Adjust the cooking time to suit your cooking preference.

For White Chick Peas/Chana Masala :

• Grind Onions to a fine paste and keep it aside.
• Puree the Tomatoes and keep it aside.
• Heat Oil in a pan, splutter the spices mentioned under ' Spices' on a low flame until fragrant.
• Add Onion paste to the spluttered spices and saute it on a low flame until the raw flavour goes.
• Add Green Chillies and Ginger-Garlic Paste to the above and saute it on a low flame for few minutes.
• Pour in the Tomato Puree and cook for few minutes.
• Add Turmeric Powder, Red Chilli Powder, Coriander Powder and give a quick stir.
• Add Chaat Masala & Chana Masala powders to the above and mix well.
• Fry the above Masalas on a low flame and saute them until oil separates from the mix.
• Pour in the Curd/Yoghurt and mix well.
• Add the cooked White Chana to the Masala along with Salt and cook on a low flame for few minutes.
• Add Tamarind Paste to the Chana Masala and mix well.
• Cook this until Chana Masala reaches the desired consistency.
• Finally, sprinkle Black Salt and Sugar to the Chana Masala and give a quick stir.
• Garnish Chana Masala with finely chopped Coriander Leaves.
• Serve Chana Masala along with Batura, Puri, Parotta, Chapati, Paratha, Naan, Kulcha or any other Indian Bread of your choice.
• Goes well with rice dishes like Pulaos, Jeera Rice and steamed Basmati Rice too.
• Can Serve Chana Masala with Raw Onion Slices and with a drizzle of Lemon Juice.

NOTES :

• Adjust the amount of spices to suit your taste preference.
• Can substitute Tamarind with Aamchur Powder.
• Adding Tamarind, Black Salt & Sugar to this Chana Masala Recipe is purely optional.
• For Cooking Tips for Beans, Lentils & Pulses, Click here...