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  .
Mahala cauliflower

Ingredients
Cauliflower medium sized 1
Paneer cubes 1 cup
Tomato 1
Onion 1
Chilli powder 1 tbsp
Garam Mahala powder 1/2 tbsp
Chopped coriander leaves 1 tbsp
Turmeric powder 1/4 tbsp
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 Mahala 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
Erissery and mix in the curry leaves.
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. Sauté the small onion
slices, green chilly, ginger [very small
slices] and curry leaves. Keep the flame
low 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
From the pioneers in Eco-Agri-Tourism in South India  Kerala tourism commended Farm stay since 1995
Tel:-+ 91 485 2260216,+91 485 2263006, +91 9249124206    Mobile +91 (0) 9447302347
Email harithafarms@yahoo.com
www.harithafarms.com