Kerala RecipesJune 4, 2018
Kerala recipes reflect the history, culture, geography and religion of Keralites. Rice based ingredients are the major constituent of eating habit. Standing next to rice, the chief ingredient is coconut. Like all other Indian foods, Kerala recipes are very spicy and famous for its variety in preparation of both vegetarian and non-vegetarian dishes. There are hundreds of cooking traditions in this state. The food preparation differs in Kochi when compared to Malabar. Travancore cuisine has total uniqueness when compared with Kochi or Malabar.
The non-vegetarian tradition of Malabar Muslims is renowned in whole state. There is even a variety of biryani named Thalassery biriyani that itself proclaims the richness of Malabar food tradition.
The Manga curry (mango curry) – a special curry of central Keralites is always salivatory. It is an inevitable dish of their functions.
The Travancore tradition of seafood preparation is matchless and they prepare magnificent seafood dishes. Ingredients, cooking utensils and the variation of fire have significant influence over Kerala recipes, irrespective of its type, whether veg or non-veg.
Trends observed among Malayalees, that they are fascinated for takeaway foods and an inclination towards other cuisines including Chinese, Arabian, Italian, Spanish, Mexican etc. The reason is lack of time and awareness of our traditional dishes. This portal provides Kerala recipes which anyone can cook without spending lot of time in kitchen. The richness of Malayalam foods can be enjoyed even without having command over that language. www.mayasomi.com deliberately attempts to keep up the brevity of Kerala recipes in order to help you to prepare easy but delicious food items. The immediate advantage is time saving. Studies say that our new generation is forbidden from tasty and healthy Malayalam food habits whereas our generation unintentionally force them affix with foreign delicacies. This portal is not intended against any foreign food traditions. It is equally qualitative to Kerala recipes. The question is simple, if we do not protect our traditions, then who will? It is a chance for them to recollect those traditional foods and rejuvenate their taste buds. The recipes provided here maintain a clear balance between the ingredients and the taste by completely avoiding artificial flavors and colours. Thus the main focus is on health having a minimal compromise on the taste factor. All the recipes provided are tested and tasted. Although the portal emphasizes on traditional kerala recipes, the chef never backs out from trying fusion recipes which is a combination of both Indian and International ones. Keen attention also has been given to seasonal and festival recipes.
Know what “appam” is on your plate Palappam… vellayappam… kallappam… Lots of appam… Confused about which is on your plate or how to make it? Here is a guide for you… hope it will be beneficial for you…
Palappam Jewish people who migrated to India introduced this food item in the country. It is now popular in South India and Sri Lanka. It is made by grinding rice/rice flour with coconut milk. The batter is fermented using yeast. Palappam will have a lace border. It is cooked only at one side by covering it. It is prepared in curved appam pan. Palappam is generally known as “appam”.
Vellayappam It is very similar to palappam. The main difference is that here we use grated coconut instead of coconut milk. Batter is prepared by grinding grated coconut and rice/rice flour. Unlike palappam, the batter of vellayappam is thicker as of idly. Vellayappam looks like dosa except being thicker. It is cooked at both sides. Kallappam As the name suggests, it is prepared by using toddy. Nowadays people use yeast for fermentation due to the shortage of good toddy. Even though it is similar to vellayappam, cumin seeds and shallots (“chuvanna ulli” or “cheriya ulli”) are used and for fermentation, toddy.
Kallappam As the name suggests, it is prepared by using toddy. Nowadays people use yeast for fermentation due to the shortage of good toddy. Even though it is similar to vellayappam, cumin seeds and shallots (“chuvanna ulli” or “cheriya ulli”) are used and for fermentation, toddy.