Idiappam

Ingredients: Idiappam Powder (4 cups),(
Pre soaked rice ground into a fine powder
and roasted till all water is evaporated) Salt
(1 tsp), Grated Coconut (1 cup) Method Add
salt to powder it and mix well. Pour hot
water little by little and stir well until it is
ready to make smooth dough. Put small
quantity of dough to the " Idiappam Maker"
and press it. Collect it on a greased plate.
put grated coconut on and again press the
dough on the top of coconut . Keep inside a
pressure cooker and steam it.
UPPUMA
Rava (Semolina)(2 cups), Chopped Onion
(medium 2 pcs), Chopped Green Chilly (3-4
pcs), Crushed Ginger (1/2 inch long), Salt (1
tsp), Curry leaves (2 tsp), Mustard seed (1/2
tsp), Ghee (2 tsp), (Coconut, groundnut,
refined oils can be substituted) Coriander
leaves (little) Method Heat the rava till it
becomes mild brown. Heat the ghee and fry
the mustard seed. Add chopped onion,
chilly, ginger and coriander leaves to it and
fry for 2 minutes. Add 5 cups water and boil.
Add rava to the boiling water little by little
stirring the water properly. Cook until it is
soft and semolina will stick to pan then take
from the fire and serve  .
Masala cauliflower

Ingredients
Cauliflower medium sized 1
Paneer cubes 1 cup
Tomato 1
Onion 1
Chilli powder 1 tbsp
Garam masala powder 1/2 tblsp
Chopped coriander leaves 1 tblsp
Turmeric powder 1/4 tblsp
Butter 2 tsp
Salt to taste.
Preparation
Heat butter in a kadai and fry the finely sliced
onion to a light brown. Add the tomato, chilli,
turmeric and the garam masala powders. Fry
for a while. Then mix in the chopped
cauliflower and the paneer cubes. Add just
one cup of water and salt to taste. Simmer till
done. Just before serving, sprinkle the
coriander leaves and give the kadai a twirl.
Erissery

Ingredients
Green bananas or plantains - cubed
Turmeric powder - 1 teaspoon
Chili powder - 1 teaspoon
Cumin seeds - 1/2 teaspoon
Mustard seeds - 1/4 teaspoon
Urad dal - 1/4 teaspoon
Coconut, grated - 1/2 cup
Coconut for garnish - 1 tablespoon
Black pepper - 1/4 teaspoon
Curry leaves - a few
Salt
Oil - 1 teaspoon
Preparation
Soak the cut plantains in warm water mixed
with half teaspoon turmeric for ten minutes.
Drain and cook the plantains with the
remaining turmeric and salt. Grind the
coconut well with cumin and add to the
cooked plantains. Let it simmer.
Meanwhile, heat the oil and pop the
mustard seeds. Add the urad dal and the
coconut reserved for garnish and stir till
browned. Add this mixture to the erisherry
and mix in the curry leaves.
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OKRA KITCHADI
Ingredients: Okra (Sliced into rings very
thinly)- 15 Nos, Green Chilies (Chopped)- 4
Nos, Curry Leaves- 1 Stem, Salt- To Taste,
Mustard Seed- 1 Tsp, Dry Red Chilli- 3 Nos,
Oil- 6 Tsp, Yogurt (Curd)- 1 1/2 Cup Method:
Fry the Okra, Green Chillies and curry
leaves in some oil till it gets real brown.
Keep it aside. Mix the Yogurt well with salt.
Fry the Mustard seed and red chillies in rest
of the oil and keep aside. Mix everything
together, 30 minutes before serving.
Carrot Cabbage Thoran

Ingredients: Cabbage (Chopped)- 1 Small
size, Carrot (Peeled and grated)- 3 Nos,
Large Onion (Chopped)- 2 Nos, Grated
Coconut - 2 cups, Chilli Powder- 1/2 Tsp,
Turmeric Powder- 1/4 Tsp, Jeera Powder-
1/8 Tsp, Salt- To Taste, Lemon Juice- 1Tsp,
Curry leaves- 1 Stem, Long grain rice - 2
Tsp, Oil- 5 Tsp Method – Heat the oil in a
frying pan. Add the rice. When it turns to light
brown, add the chopped onion and sauté for
3 minutes. Add the grated carrot, Stir for 2
minutes. Then add the cabbage, chilli,
turmeric, jeera and salt. Add the grated
coconut. Put a lid over it and cook for 2
minute. Remove the lid and add the lemon
juice. Stir it occasionally and let it become
dry. Add the curry leaves on top.
Inchi Curry (Ginger Curry)
Ingredients: Ginger : 2 piece Small onion :
5 Green Chilly : 3 Mustard : one pinch Red
chilly powder : 1 tbsp Turmeric powder : 1/4
tsp Kodampuli[cocom] : 1 flake[sliced] oil :
3 tsp Salt and curry leaves required Method:
Heat the oil and split the mustard. Saute
the small onion slices, green chilly, ginger
[very small slices] and curry leaves. Keep
the flame low and and chilly powder,
turmeric salt. Add one cup water and
Kodampuli. Stir it and thicken the gravy.
Ginger curry ready to serve
The Pimenta
A bed and breakfast with all meals in the spice garden bungalows just an hour drive from the Cochin airport in Kerala
We also do vegetarian kerala cooking holidays
©Haritha Farm's -The Pimenta, Kadalikad Post -686670,Kerala,India Tel:-+ 91 485 2260216
Email harithafarms@yahoo.com  Mobile +91 (0) 9447302347 www.harithafarms.com