CoolCat Countries Kerala India

	26. Kerala, India (South-west along the Arabian Sea) The capital is Thiruvananthapuram. Kerala is named after the vast coconut plantations. “The watery coastal zones of Kerala are interspersed with coconut palm groves, while much of the Western Ghats and riverine areas are covered with rainforests and monsoon forests (tropical deciduous forests). Rolling grasslands are typical of the upland region. This diverse natural environment is home to an extraordinary array of wildlife. Mammals include sambar deer, gaurs (wild cattle), Nilgiri tahrs (wild goatlike animals), elephants, leopards, tigers, bonnet monkeys, rare lion-tailed macaques, and Hanuman and Nilgiri langurs. King cobras are among the notable reptiles, while peacocks and hornbills are common birds. The state has several national parks and wildlife sanctuaries, among which the Periyar National Park and Tiger Reserve is the largest.” -Britannica.com The dishes we made: We split these dishes into 3 nights. Night 1: Kerala Roadside Chicken, Beans Thoran and steamed Rice. Night 2: Kerala-style Fish with Lemon Rice. Night 3: Kerala Vellapayar Masala Curry-Black-Eyed Peas, Cauliflower Fry dish and Kerala Parotta-Bread. Kerala Roadside Chicken/Thattu Chicken VERY, VERY, VERY Good! Loved this chicken sooo much! In Kerala, a street stall selling food is called a thattukada. One of the most well-known dishes served is called chicken fry, or thattu chicken (aka, roadside chicken). FOR THE CHICKEN: 5 cloves Garlic, peeled 1/2-inch-piece Ginger, peeled Chicken Thighs, cut into 1-inch pieces 2 tsp Kashmiri Chile powder (or substitute hot Paprika) 2 tsp ground Fennel seeds 2 tsp Garam Masala 1 tsp Turmeric powder 1 tsp kosher Salt Coconut oil FOR THE GARNISH: Coconut oil Shallots, thinly sliced Red Pepper Flakes 12 to 15 Curry Leaves Smash garlic and Ginger into a paste with salt. In a bowl or Ziploc bag, combine chicken with garlic-ginger paste and all spices. Mix well. In a cast-iron skillet, heat the coconut oil on medium heat, add chicken and fry. Let chicken drain on paper-towel-lined plate. Make the garnish: Heat coconut oil, then add the shallots, dried chiles and curry leaves. Cook, stirring often, until shallots are golden brown, 6 to 8 minutes. Add the garnish to the fried chicken. Beans Thoran (Grean Beans and Coconut) VERY Good! Coconut Oil 1 tsp Mustard Seeds 1 tsp Cumin Seeds Onion or Shallot, diced Garlic cloves & Ginger smashed into a paste 1 Green Chili - chopped 10 to 11 Curry Leaves 1 tsp Turmeric Powder Green Beans, about 1.5 to 1.75 cups or one bag frozen (let thaw), finely chopped beans ½ cup grated fresh Coconut ⅓ cup water or add as required Heat oil in pan with lid, add mustard seeds and place lid on pan. Wait until you hear seeds beginning to pop, then add cumin seeds to pan and replace lid. After popping a few-several seconds, add onions and cook until beginning to become translucent. Then add garlic-ginger paste, green chilis and curry leaves, mix well. Add turmeric and mix well again. Add green beans, fresh coconut and water. Cook until beans are tender (add more water if needed). Kerala-style Fish with Lemon Rice VERY, VERY Good! White Fish: (we used Tilapia) Haddock, Cod, Halibut, Mahi-Mahi, Sea Bass, …) Kerala Paste: 2 shallots 2 garlic cloves 12 curry leaves 2 tsp chili pepper powder (or less depending on heat tolerance) 1 Tbsp grd Coriander 1 tsp salt 1/2 tsp pepper 1/2 tsp turmeric 1/2 tsp yellow curry powder (optional) 1 Tbsp coconut oil (or ghee) 1 Tbsp tamarind water (or lime juice)- To make tamarind water mix 1 teaspoon tamarind paste with 2 teaspoons water (just add both to processor). Garnish with Lime wedges and fried curry leaves. Serve with Indian Lemon Rice (see below) Preheat oven to 375F. See notes below. Make the paste: Place all the paste ingredients in a food processor, and pulse until finely chopped. Scrape down the sides, pulse again, and repeat, until it becomes a cohesive, thick, paste. Brush paste all over fish and bake 12-18 minutes. Optional for garnish: In a skillet, sizzle a few fresh curry leaves until crisp, and spoon over the fish for a pretty garnish. Notes: If using very thin fish like tilapia or similar, pan-sear it on the stovetop in a little oil, so you can “cook the paste” without overcooking the fish. Indian Lemon Rice VERY, VERY Good! Traditional South Indian quick lemon rice is also known as chitranna or nimmakaya pulihora and is a popular dish made for a meal. 1½ cups Rice uncooked (or 4 cups cooked rice) 2 to 3 Tbsp Lemon juice or lime juice as needed ½ tsp salt (adjust to taste) 2 Tbsp oil ¾ tsp mustard seeds 4 Tbsp peanuts or cashews ¼ to ½ tsp turmeric powder (haldi) 2 green chili slit (refer notes if making for kids) 1 sprig curry leaves (kadi patta) To uncooked rice add salt, pepper and lemon (juice and zest). Cook rice. Rice can take a lot of lemon. In sauté pan, roast peanuts or cashews, remove from heat. Add oil and toast mustard seeds – put seeds in hot oil and place lid over pan, when you hear the seeds popping remove from heat. Add turmeric, hot pepper and curry leaves. Put back on heat just to cook spice and fry leaves. (can add a splash of water so nothing burns. Remove from heat and stir in nuts. When rice is done fluff with more lemon juice and turmeric, curry leaf nuts. Leave a few nuts and leaves to place on top of rice for presentation. Vellapayar Masala Curry-Black-Eyed Peas VERY, VERY, VERY Good! Black eyed beans are also called as ‘vellapayar’ in malayalam language. In hindi language, black eyed peas are known as ‘rongi or lobia’ and in marathi language, ‘chawli’. 1 cup Black-eyed Peas (vellapayar or lobia or rongi or chawli), pre-cooked dried or canned We also added: can of Chickpeas For Making Vellapayar Curry: 3 Tbsp coconut oil 1 tsp mustard seeds ½ tsp cumin seeds 2 pieces each of 1 inch cinnamon 2 green cardamoms 4 cloves ¼ teaspoon black pepper - slightly crushed 1 dry red chili ⅓ cup sliced pearl onions or shallots or onions 8 to 10 curry leaves 1 tsp chopped ginger 1 tsp chopped garlic 2 Tbsp chopped coconut ½ cup chopped tomatoes 2 green chilies - slit ¼ tsp turmeric powder ½ tsp red chili powder 1 tsp coriander powder ¼ tsp garam masala powder, optional 1.5 cups water or add as required salt as required 1 tsp coconut oil to be added later 3 to 4 curry leaves to be added later Heat coconut oil in a pan, add mustard seeds & cumin seeds, cover and let them crackle. Now add cinnamon, green cardamoms and red chili. Fry for 1 to 2 seconds till the spices become aromatic. The frying of the spices should be done on a low flame. Add sliced pearl onions or shallots or onions. Give a stir. Add curry leaves, ginger, garlic and fresh coconut and mix well. Season with salt and pepper. Mix and sauté till the onions become translucent. Now add tomatoes and green chilies. mix well. Then add turmeric powder, red chili powder, coriander powder and garam masala powder. Mix again and begin to sauté tomatoes on a low to medium flame and some water so the tomato mixture doesn’t dry up or start sticking to the pan. Now add 1.5 cups water and the cooked/canned black-eyed peas. Season with salt as per taste. mix again. Simmer the curry for 12 to 15 minutes till the gravy thickens. With a spoon mash some vellapayar (lobia) to thicken the gravy. Once the vellapayar curry is done, then switch off flame and add 3 to 4 curry leaves. Also drizzle 1 teaspoon coconut oil. Stir and cover the pan. Let the flavors infuse for 4 to 5 minutes. Cauliflower Fry Dish VERY Good! For Blanching Cauliflower: 350 grams cauliflower or 3 cups chopped small sized cauliflower florets 3 cups water ½ tsp salt For Crushing In Mortar-Pestle: 1 inch ginger 2 to 3 medium garlic cloves ¼ teaspoon fennel seeds Other Ingredients: 3 Tbsp coconut oil - can also use sunflower oil or ghee (clarified butter) ½ cup chopped onions or 1 medium sized onion 1 green chili 8 to 10 curry leaves, chopped or broken ½ cup chopped tomatoes or 1 medium sized tomato ¼ tsp turmeric powder ¼ tsp red chili powder ¼ tsp black pepper powder or crushed black pepper ¼ tsp Garam Masala Powder ½ tsp cumin powder ½ tsp coriander powder (ground coriander) salt as required 1 to 2 Tbsp chopped coriander leaves (cilantro leaves) Blanch the cauliflower. Smash the garlic, ginger, fennel seeds and salt into a paste. Heat coconut oil in a heavy pan and add the ginger-garlic-fennel seed paste. Stir and fry for a few seconds till the raw aroma of ginger and garlic goes away. Then add onions, stirring often until golden. Then add tomatoes, green chili and curry leaves (chopped or torn). Sauté stirring often till the tomatoes soften and become pulpy. Oil should release from the sides of the onion-tomato masala. Add turmeric powder, red chili powder, black pepper, garam masala, cumin powder and coriander powder. Mix very well and sauté till you get a nice aroma from the spice powders. Now add the blanched cauliflower florets. Mix again well. Season with salt as per taste. There is no need to add water. The cauliflower will get cooked with its own juice and moisture. Mix again. Cover the cauliflower mixture with a tight-fitting lid. Cook on a low to medium-low flame. If cauliflower or the masala starts sticking to pan and the cauliflower is not yet cooked, then add a few tablespoons of water. But add water only if the masala or cauliflower starts sticking to the pan. Cook till the cauliflower florets is tender and softened. Do not make them mushy. If there is any water left in the pan after the cauliflower florets are cooked, then cook without lid till all the water evaporates. Add cilantro. Mix well, squeeze on a little lemon and serve. Kerala Parotta (Paratha) Bread VERY Good! I seem to love all flatbreads; this one is no exception! 3 cups All Purpose Flour 1 tbsp Sugar 1 tsp Salt 1 Egg 1 tbsp Oil 1/4 cup Milk warm Ghee or Butter or Oil (to spread on dough) Mix flour, sugar, salt, egg, and 1 tbsp oil in a bowl. Add warm milk and mix well. Make a soft dough using extra warm water if needed. Knead the dough for 5-6 min until it becomes soft. Cover and keep the dough aside for 20 minutes. Knead it again for 3-4 minutes. Cover and keep aside for another 20 minutes. Divide the dough into 8-10 pieces. Make small balls from each piece. Roll the ball to make 6-7 inch oblong (rectangular-type shape). Apply butter/oil generously over the rolled-out dough. Fold dough in a zigzag pattern, then at one end roll dough and pull end piece under. Now smash the dough down a bit and refrigerate at least 10 minutes before rolling out. Dust and roll the dough/paratha to make a 7-8 inch disc. Heat a skillet. Transfer the paratha on the hot skillet/griddle. Cook till brown spots appear. Flip. When cooked remove from skillet and sprinkle with salt. NOTES: Can replace milk with ¼ cup yogurt. Can also use 1:1 all-purpose flour and whole wheat flour. The bread dipped into Vellapayar Masala Curry was crazy good!

26. Kerala, India (South-west along the Arabian Sea)
The capital is Thiruvananthapuram.
Kerala is named after the vast coconut plantations.
“The watery coastal zones of Kerala are interspersed with coconut palm groves, while much of the Western Ghats and riverine areas are covered with rainforests and monsoon forests (tropical deciduous forests). Rolling grasslands are typical of the upland region. This diverse natural environment is home to an extraordinary array of wildlife. Mammals include sambar deer, gaurs (wild cattle), Nilgiri tahrs (wild goatlike animals), elephants, leopards, tigers, bonnet monkeys, rare lion-tailed macaques, and Hanuman and Nilgiri langurs. King cobras are among the notable reptiles, while peacocks and hornbills are common birds. The state has several national parks and wildlife sanctuaries, among which the Periyar National Park and Tiger Reserve is the largest.”
-Britannica.com

The dishes we made:
We split these dishes into 3 nights.
Night 1: Kerala Roadside Chicken, Beans Thoran and steamed Rice.
Night 2: Kerala-style Fish with Lemon Rice.
Night 3: Kerala Vellapayar Masala Curry-Black-Eyed Peas, Cauliflower Fry dish and Kerala Parotta-Bread.

Kerala Roadside Chicken/Thattu Chicken VERY, VERY, VERY Good! Loved this chicken sooo much!

In Kerala, a street stall selling food is called a thattukada. One of the most well-known dishes served is called chicken fry, or thattu chicken (aka, roadside chicken).

FOR THE CHICKEN:
5 cloves Garlic, peeled
1/2-inch-piece Ginger, peeled
Chicken Thighs, cut into 1-inch pieces
2 tsp Kashmiri Chile powder (or substitute hot Paprika)
2 tsp ground Fennel seeds
2 tsp Garam Masala
1 tsp Turmeric powder
1 tsp kosher Salt
Coconut oil
FOR THE GARNISH:
Coconut oil
Shallots, thinly sliced
Red Pepper Flakes
12 to 15 Curry Leaves

Smash garlic and Ginger into a paste with salt.
In a bowl or Ziploc bag, combine chicken with garlic-ginger paste and all spices. Mix well.
In a cast-iron skillet, heat the coconut oil on medium heat, add chicken and fry.
Let chicken drain on paper-towel-lined plate.
Make the garnish:
Heat coconut oil, then add the shallots, dried chiles and curry leaves.
Cook, stirring often, until shallots are golden brown, 6 to 8 minutes.
Add the garnish to the fried chicken.

Beans Thoran (Grean Beans and Coconut) VERY Good!
Coconut Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
Onion or Shallot, diced
Garlic cloves & Ginger smashed into a paste
1 Green Chili - chopped
10 to 11 Curry Leaves
1 tsp Turmeric Powder
Green Beans, about 1.5 to 1.75 cups or one bag frozen (let thaw), finely chopped beans
½ cup grated fresh Coconut
⅓ cup water or add as required

Heat oil in pan with lid, add mustard seeds and place lid on pan. Wait until you hear seeds beginning to pop, then add cumin seeds to pan and replace lid.
After popping a few-several seconds, add onions and cook until beginning to become translucent.
Then add garlic-ginger paste, green chilis and curry leaves, mix well.
Add turmeric and mix well again.
Add green beans, fresh coconut and water.
Cook until beans are tender (add more water if needed).

Kerala-style Fish with Lemon Rice VERY, VERY Good!
White Fish: (we used Tilapia) Haddock, Cod, Halibut, Mahi-Mahi, Sea Bass, …)
Kerala Paste:
2 shallots
2 garlic cloves
12 curry leaves
2 tsp chili pepper powder (or less depending on heat tolerance)
1 Tbsp grd Coriander
1 tsp salt
1/2 tsp pepper
1/2 tsp turmeric
1/2 tsp yellow curry powder (optional)
1 Tbsp coconut oil (or ghee)
1 Tbsp tamarind water (or lime juice)- To make tamarind water mix 1 teaspoon tamarind paste with 2 teaspoons water (just add both to processor).
Garnish with Lime wedges and fried curry leaves.
Serve with Indian Lemon Rice (see below)

Preheat oven to 375F. *See notes below.
Make the paste:
Place all the paste ingredients in a food processor, and pulse until finely chopped.
Scrape down the sides, pulse again, and repeat, until it becomes a cohesive, thick, paste.
Brush paste all over fish and bake 12-18 minutes.
Optional for garnish: In a skillet, sizzle a few fresh curry leaves until crisp, and spoon over the fish for a pretty garnish.
*Notes: If using very thin fish like tilapia or similar, pan-sear it on the stovetop in a little oil, so you can “cook the paste” without overcooking the fish.

Indian Lemon Rice VERY, VERY Good!
Traditional South Indian quick lemon rice is also known as chitranna or nimmakaya pulihora and is a popular dish made for a meal.

1½ cups Rice uncooked (or 4 cups cooked rice)
2 to 3 Tbsp Lemon juice or lime juice as needed
½ tsp salt (adjust to taste)
2 Tbsp oil
¾ tsp mustard seeds
4 Tbsp peanuts or cashews
¼ to ½ tsp turmeric powder (haldi)
2 green chili slit (refer notes if making for kids)
1 sprig curry leaves (kadi patta)

To uncooked rice add salt, pepper and lemon (juice and zest). Cook rice. *Rice can take a lot of lemon.
In sauté pan, roast peanuts or cashews, remove from heat.
Add oil and toast mustard seeds – put seeds in hot oil and place lid over pan, when you hear the seeds popping remove from heat.
Add turmeric, hot pepper and curry leaves. Put back on heat just to cook spice and fry leaves. (*can add a splash of water so nothing burns.
Remove from heat and stir in nuts.
When rice is done fluff with more lemon juice and turmeric, curry leaf nuts. Leave a few nuts and leaves to place on top of rice for presentation.

Vellapayar Masala Curry-Black-Eyed Peas VERY, VERY, VERY Good!

Black eyed beans are also called as ‘vellapayar’ in malayalam language. In hindi language, black eyed peas are known as ‘rongi or lobia’ and in marathi language, ‘chawli’.

1 cup Black-eyed Peas (vellapayar or lobia or rongi or chawli), pre-cooked dried or canned
We also added: can of Chickpeas
For Making Vellapayar Curry:
3 Tbsp coconut oil
1 tsp mustard seeds
½ tsp cumin seeds
2 pieces each of 1 inch cinnamon
2 green cardamoms
4 cloves
¼ teaspoon black pepper - slightly crushed
1 dry red chili
⅓ cup sliced pearl onions or shallots or onions
8 to 10 curry leaves
1 tsp chopped ginger
1 tsp chopped garlic
2 Tbsp chopped coconut
½ cup chopped tomatoes
2 green chilies - slit
¼ tsp turmeric powder
½ tsp red chili powder
1 tsp coriander powder
¼ tsp garam masala powder, optional
1.5 cups water or add as required
salt as required
1 tsp coconut oil to be added later
3 to 4 curry leaves to be added later

Heat coconut oil in a pan, add mustard seeds & cumin seeds, cover and let them crackle.
Now add cinnamon, green cardamoms and red chili.
Fry for 1 to 2 seconds till the spices become aromatic. The frying of the spices should be done on a low flame.
Add sliced pearl onions or shallots or onions. Give a stir.
Add curry leaves, ginger, garlic and fresh coconut and mix well.
Season with salt and pepper.
Mix and sauté till the onions become translucent.
Now add tomatoes and green chilies. mix well.
Then add turmeric powder, red chili powder, coriander powder and garam masala powder.
Mix again and begin to sauté tomatoes on a low to medium flame and some water so the tomato mixture doesn’t dry up or start sticking to the pan.
Now add 1.5 cups water and the cooked/canned black-eyed peas.
Season with salt as per taste. mix again.
Simmer the curry for 12 to 15 minutes till the gravy thickens. With a spoon mash some vellapayar (lobia) to thicken the gravy.
Once the vellapayar curry is done, then switch off flame and add 3 to 4 curry leaves. Also drizzle 1 teaspoon coconut oil. Stir and cover the pan. Let the flavors infuse for 4 to 5 minutes.

Cauliflower Fry Dish VERY Good!

For Blanching Cauliflower:
350 grams cauliflower or 3 cups chopped small sized cauliflower florets
3 cups water
½ tsp salt
For Crushing In Mortar-Pestle:
1 inch ginger
2 to 3 medium garlic cloves
¼ teaspoon fennel seeds
Other Ingredients:
3 Tbsp coconut oil - can also use sunflower oil or ghee (clarified butter)
½ cup chopped onions or 1 medium sized onion
1 green chili
8 to 10 curry leaves, chopped or broken
½ cup chopped tomatoes or 1 medium sized tomato
¼ tsp turmeric powder
¼ tsp red chili powder
¼ tsp black pepper powder or crushed black pepper
¼ tsp Garam Masala Powder
½ tsp cumin powder
½ tsp coriander powder (ground coriander)
salt as required
1 to 2 Tbsp chopped coriander leaves (cilantro leaves)

Blanch the cauliflower.
Smash the garlic, ginger, fennel seeds and salt into a paste.
Heat coconut oil in a heavy pan and add the ginger-garlic-fennel seed paste.
Stir and fry for a few seconds till the raw aroma of ginger and garlic goes away.
Then add onions, stirring often until golden.
Then add tomatoes, green chili and curry leaves (chopped or torn).
Sauté stirring often till the tomatoes soften and become pulpy. Oil should release from the sides of the onion-tomato masala.
Add turmeric powder, red chili powder, black pepper, garam masala, cumin powder and coriander powder.
Mix very well and sauté till you get a nice aroma from the spice powders.
Now add the blanched cauliflower florets. Mix again well.
Season with salt as per taste. There is no need to add water. The cauliflower will get cooked with its own juice and moisture. Mix again.
Cover the cauliflower mixture with a tight-fitting lid. Cook on a low to medium-low flame.
If cauliflower or the masala starts sticking to pan and the cauliflower is not yet cooked, then add a few tablespoons of water. But add water only if the masala or cauliflower starts sticking to the pan.
Cook till the cauliflower florets is tender and softened. Do not make them mushy. If there is any water left in the pan after the cauliflower florets are cooked, then cook without lid till all the water evaporates.
Add cilantro. Mix well, squeeze on a little lemon and serve.

Kerala Parotta (Paratha) Bread VERY Good!
I seem to love all flatbreads; this one is no exception!

3 cups All Purpose Flour
1 tbsp Sugar
1 tsp Salt
1 Egg
1 tbsp Oil
1/4 cup Milk warm
Ghee or Butter or Oil (to spread on dough)

Mix flour, sugar, salt, egg, and 1 tbsp oil in a bowl.
Add warm milk and mix well.
Make a soft dough using extra warm water if needed.
Knead the dough for 5-6 min until it becomes soft.
Cover and keep the dough aside for 20 minutes.
Knead it again for 3-4 minutes.
Cover and keep aside for another 20 minutes.
Divide the dough into 8-10 pieces.
Make small balls from each piece.
Roll the ball to make 6-7 inch oblong (rectangular-type shape).
Apply butter/oil generously over the rolled-out dough.
Fold dough in a zigzag pattern, then at one end roll dough and pull end piece under. Now smash the dough down a bit and refrigerate at least 10 minutes before rolling out.
Dust and roll the dough/paratha to make a 7-8 inch disc.
Heat a skillet.
Transfer the paratha on the hot skillet/griddle.
Cook till brown spots appear. Flip.
When cooked remove from skillet and sprinkle with salt.
NOTES:
Can replace milk with ¼ cup yogurt.
Can also use 1:1 all-purpose flour and whole wheat flour.

The bread dipped into Vellapayar Masala Curry was crazy good!

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