Secrets of the Spice Coast 15 HIDDEN DISHES OF THE SPICE COAST
MEGNA SANTHOSH
SECRETS OF THE SPICE COAST Is there any thing a bowl of oozy gooey goodness of grandma’s cooking cannot cure?
MEGNA SANTHOSH
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Cover Design: by Megna Santhosh. Food Photography : Megna Santhosh Photography credits : Healing Spices of Kerala- Jenny from hello my dumpling, Kerala House-Jiji Chitrakala, Homemade coconut Milk - Jenny from hello my dumpling, Pineapple Pachadi- Food fashion party Publisher: Be Unlimited Press, a division of Be Unlimited, LLC Editor: John Maling (Editing By John) Creative Consultant: Judith Briles, The Book Shepherd Library of Congress Catalog Number: 20109043442010904344 ISBN: 978-0-971736-70-2 1. Spirituality 2. Self Help 3. New Age 4. Metaphysical First Edition Printed in Canada
A LWAYS L E A R N I N G
PEARSON
TO AMMA There is no greater secret than surrounding yourself with a spoon full of Love. And I love you for it.
As a child, I spent numerous days secretly peeping
into my grandmother’s kitchen; out of utter curiosity, gently tickled by the scent of a heart-warming dish
sizzling away on the stove. The never ending chitterchatter over the execution of a mere luncheon recipe,
the serenity of the ingredients chopped up into a pile of colorful rainbows, the shimmer of sunshine on the
cutlery sneaking in through the kitchen window and the magic which unravels.
There was nothing a bowl of oozy gooey goodness of food couldn’t cure. From heartbreaks to birthdays,
ammachi’s dishes were a vehicle which drove a truckload of precious memories into my heartwhile satisfying my growling tummy.
Growing up a midst the palm fringed lagoons of Kerala and waking up to the adventurous stories naratted by
‘ammachi’ about the Dutch, Portuguese and the Arabian traders setting foot in our home land for over 2,000
years ago and how our age old recepies were tweaked to suit their taste buds which makes the cuisine of kerala
a blend of the indigenous foreign dishes adapted to the local cuisine.
I intend to explore the hidden dishes of God’s own Country! And that’s me, safe and sound in my grand parent’s arms.
The soils of Kerala, triggered the reign of “black pepper� as the paramount spice for several centuries.
SECRETS OF THE SPICE COAST An Introduction
Wedged between the Western Ghats on the East and the Arabian Sea on the West, this narrow strip of and known as Kerala is a destination of a lifetime .The timeless beauty of the beaches of Kovalam, the majesty of the hills of Munnar and Vagamon, the serenity of the backwaters of Kumarakom & Kuttanad, the enchanting woods and forests of Thekkady and the Silent Valley will have you bowled over. That such a small terrain which can hold diverse geographical features and
and British traders. According to historians, long ago, at the beginning of the 12 th Century, kerala was a land ruled as three different kingdoms, Malabar (South Kerala), Kochi (Central Kerala) and Travancore (North Kerala). Each of these kingdoms were ruled by the Royal families whowere believed to be descendants of the Chera rulers. Jews were welcomed in kochi by king Kesava Rama Varma, generously providing them with adequate land to build their homes
cultures can undoubtedly serve a wide range of distinctive food and local delicacies.Be it the tender Kozhukatta (Rice dumplings with coconut) which steams away in a Syriani household on a Palm Sunday, the mouth watering Kozhikode Biriyani served in a Mappila’s wedding or even the wholesome Onam Sadya (vegetarian feast) spread across a fresh banana leaf to celebrate the arrival of the Asura king in ancient Hindu antiquity, Mahabali; most ofthese lip smacking recipes were developed by our ancestors using the native crops like rice and coconut, while the others date back to the time of the age old alliances between the Greek, Roman, Dutch, Portuguese
and synagogues which led to their settlement in Kochi. Same goes with the disciple of Jesus, St Thomas, who introduced Christianity in the year AD52. He arrived in maliankara and found Seven churches. The biblical version of the songs of Thomas written in 1601 narrates the conversion of many natives and the local king at Kodungallur. This research will explore the cuisine of kerala in great lengths by geographically dividing the state into three – Malabar, Kochi and Travancore. to find out the various hidden local favourites in each terrain. The Aim of this book is to Bring to Limelight the diversity and linage of Kerala Cuisine by imploring the unknown facets .
Grandma’s instant cure for stomach ailments is a tablespoon of nutmeg in honey.
THE HEALING SPICES OF KERALA Secret Spices & Remedies In ancient times spices were as precious as gold and diamond. Spices like pepper, Cinnamon, Cardomom, and Nutmeg are all used as traditional medicines.
CARDAMOM
Cardamom known as the queen of spices, heals digestive problems. Consumtion of Cardamom seeds, sprinkling ground cardamom on your food or a healthy cup of cardamom tea are all simple but effective remedies to heal indigestion. NUTMEG
Nutmeg is the oldest remedy for treating Cold and Influenza. Boil one teaspoon of nutmeg powder in a cup of water and drink the warm tea. Your body will start perspiration soon after drinking it.
CINNOMON
Cinnamon has a long history both as a spice and as a medicine. In fact in ancient times. A teaspoon of Cinnomon powder in honey can cure Acne. BLACK PEPPER
Simply drink a glass of lukewarm water mixed with one-half tablespoon of black pepper powder, two or three times a day to clear the respiratory system.
Coconut is a staple in Kerala Cuisine. Here’s an unusual view of the growth of coconut.
Back to Basics HOMEMADE COCONUT MILK
INGREDIENTS
2 medium sized grated Coconut Water as required
METHOD
FOR THICK COCONUT MILK
Place grated coconut in a blender or food processor with ½ cup water, blend and make a smooth watery form. Strain it and make a thick coconut milk. FOR SEMI THICK COCONUT MILK
Reuse and place the same coconut in the blender again with 1 cup water, blend and make smooth watery form. Strain and make a thin coconut milk.
People in Kerala wake up to some of the most delicious regional breakfast dishes in the country.
Brunch R I C E F L O U R F L AT B R E A D S
The wafer-thin bread made with rice flour is a popular dish among the Muslims of Kerala. On the eve of a Muslim wedding, the women of the family gather together in the kitchen to roll out oodles of dough into tender flat breads.
INGREDIENTS
2 Cups of Water 1 1/2 Cups of Rice flour Salt - 1/4 tsp
METHOD
Bring the water to a boil. Add in the salt. Add the rice flour to the boiling water, stirring continuously. Cover with a lid and let it cook in low flame. Take off heat and knead until the dough is smooth. Make sure the dough doesn’t crack. Prepare small oblong balls and roll out the dough using a pathiri press or chapathi roller.. You can apply some oil to both sides of the pathiri press to prevent sticking. Sprinkle little rice flour slightly on both sides of pathiri and keep aside. Heat a non-stick tawa and place each pathiri on it. Flip over the pathiris when the steam comes from it. Cook until the pathiri puffs up.
Brunch STRINGHOPPERS Along with South Indian trade, the recipe of idiyappam travelled to the neighbouring countries. Interestingly, the foreign adaptations of the traditional recipes follow exactly the same technique as the original dish but with a humble twist.
INGREDIENTS 2 Cups of Water 1 1/2 Cups of Rice flour Salt - 1/4 tsp
METHOD
Bring the water to a boil. Add in the salt. Add the rice flour to the boiling water, stirring continuously. Cover with a lid and let it cook in low flame. Take off heat and knead until the dough is smooth. Make sure the dough doesn’t crack. Fill the idiyappam press with sufficient dough and squeeze out the idiyappam strings onto greased idli plates. Once the dough is pressed, transfer the plates to a steamer and steam for 10 minutes.
Brunch RICE FLOUR PANCAKES Appam, that fluffy pancake, laced with a paper thin crust, is said to be found in the ancient Tamil Sangam poems. According to eminent Indian food historian K.T. Achaya, this was a snack sold by vendors at the seashore.
INGREDIENTS 1 ½ cup raw white rice 1 ½ cup coconut shavings 1 ½ cup cooked rice ½ cup toddy 8 tbsp sugar Salt to taste
METHOD Soak raw rice, overnight for 10-12 hours. Grind all the ingredients in a mixer-grinder until blended. The batter should be of thinner consistency than dosa batter. Store it in an airtight container, leave it to ferment for 3- 4 hours. Add in the salt and let the batter rest until fully fermented. Heat the appam pan, then simmer down the flame. Add a ladle full of batter and gently swirl the pan around until the batter spreads. Make sure the pan isn’t too hot.
Brunch STEAMED RICE CAKES
INGREDIENTS 2 cups Puttu flour 2 cups Grated coconut 1 cup Water Salt needed
METHOD Take 2 cups of puttu flour in a bowl. Add in the salt. Add water little by little and mix well. To test the consistency, take a handful of the mixture and press it, the flour should hold the shape but crumble if pressed slightly harder. Layer the puttu kutti or an empty coconut shell with a little grated coconut, then add 2 fistful of puttu flour. Fill the Puttu kutti by repeating the procedure again. Steam for 5-6 minutes. Serve hot with kadala curry and papadum.
The traditional festive feast, Onam Sadya, is incomplete without a savoury pineapple side dish.
Side Dishes PINEAPPLE PACHADI
INGREDIENTS
1/4 cup Grated coconut 1/4 tspCumin seeds 1 Cup chopped Pineapple 1 sliced Green chilli 1/4 tspTurmeric powder 1 tsp grated Jaggery 3/4 cup Yogurt 1/8 tsp Mustard seeds Salt to taste
METHOD
Blend the grated coconut ,cumin seeds and water into a smooth paste. In a pan, add rest of the ingredients and sufficient amount of water. Cook until the pineapple turns soft . Add in the ground paste, jaggery and mix well. Cook until the water has completely evaporated. Add in Crushed mustard seeds and take off heat. Leave it to cool. Add in the yogurt and mix well until combined. For garnish and ingredients log onto www. secretspice.com
Side Dishes ASH GOURD IN BUTTERMILK GRAVY
INGREDIENTS
METHOD
FOR CURRY
Heat diced ash gourd, salt and water in a sauce pan until all the water
1 cup Ash gourd 1/2 cup Curd
evaporates. Into a blender add in the grated Coconut, cumin powder,
2 tbsp grated Coconut
turmeric powder, Green Chilly and
¼ tsp cumin powder
garlic. To this add ½ cup water and
¼ tsp Turmeric powder
blend at full speed for a few minutes.
1 slit Green Chilly
Blend until the coconut is completely
1 Clove of garlic
ground. On a low flame, pour in the
Salt to salt
blended mixture into the cooked Ash gourd stirring continuously. Gently fold in the curd and quickly remove
FOR GARNISH
from flame. In a pan crackle some mustard
¼ tsp mustard seeds
seeds, curry leaves, dried chilli and
1 Dried chilly
Fenugreek. Garnish the dish with the
A few curry leaves
fried condiments and mix well.
Side Dishes ASH GOURD IN COCONUT MILK
INGREDIENTS
1 cup Ash gourd 3-4 slits Green chilli ½ tsp Finely chopped Ginger Few Curry leaves 1/4 cup Black eyed peas 1 tsp Coconut oil ½ cup thick coconut milk Salt to taste
METHOD
Heat diced ash gourd, green chilli, chopped ginger, few curry leaves, salt and water in a sauce pan. Cook until the ash gourd pieces are soft and not mushy. Add in the cooked black eyed peas and mix well. Continue to cook until the gravy thickens. Lower the flame and add thick coconut milk while stirring continuously. Do not boil, when thick coconut milk is added. It will curdle. Pour in the coconut oil and before bringing it to boil take off heat.
Side Dishes LADIES FINGER MAPPAS
INGREDIENTS
METHOD
4 Tender ladies finger
Cook the ladies finger and
1 small thinly sliced Potato
potato with ¼ tsp of turmeric
1 ½ tsp Chilli powder
and salt to taste. Heat oil in a
½ tsp Coriander powder
pan and sauté Ginger, onion,
¼ tsp Turmeric powder
curry leaves and ¼ tsp turmeric
½ tsp chopped Ginger
until the onions are translucent.
1 cup Thick coconut milk 1tsp vinegar 1 small Onion
Add in the coriander powder and chilli powder. Transfer the cooked ladies finger and potato mixture. Add in vinegar and continue to cook until the gravy thickens. Lower the flame and add thick coconut milk while stirring continuously. Do not boil, when thick coconut milk is added. It will curdle. Before bringing it to a boil take off heat.
Dawn and dusk is when you can see these Chinese fishing nets or Cheenavala in action.
Seafood SHRIMP WITH JACKFRUIT SEEDS
INGREDIENTS
METHOD
FOR CURRY
In a mortar bowl, grind grated coconut, garlic, jeera
¼ kg Shrimp
powder, turmeric powder
2 Green chilly
and green chilly using a
1 cup grated Coconut
pestle. Add the required
1 small raw Mango
amount of water and Cook
2 clove Garlic
the shrimp until done. Add
¼ tsp Cumin powder
in the seeds and cook .
4 Jackfruit seeds
Once the seeds are cooked
¼ Turmeric powder
add in mango slices. At low flame add in the ground
FOR GARNISH
mixture. For garnish, fry the condiments in coconut oil
¼ Mustard seeds Handful of curry leaves 1-2 shallots 1 tbsp coconut oil
and garnish.
Seafood DEEP FRIED PEARL SPOTS
INGREDIENTS 2 medium sized pearl spot / Karimeen 1tbsp pepper corns ½ inch ginger 3 cloves garlic 1 green chilly Salt to taste
METHOD
Grind the pepper corns, ginger, garlic, green chilli and salt to make a thick paste. Marinate the fish in the peppercorn paste for an hour and deep fry.
Seafood RED FISH CURRY
INGREDIENTS
500 grams Fish fillets 10 Shallots 1inch Ginger 4 cloves of Garlic 3 ½ tablespoons chilli powder 1/4 teaspoon Turmeric powder 3 - 4 malabar tamarind Coconut oil/ refined oil as required Salt to taste
METHOD
In a Mortar bowl Grind shallots, ginger and garlic using a pestel. Heat coconut oil in a pan, sauté the ground mixture till light brown. At Low flame, add chilli powder and turmeric powder and sauté till oil separates and until the mixture turns dark brown. Add required amount of water, Malabar tamarind and salt. Bring to boil. Place the fish pieces gently into the gravy. Cook till the fish is cooked and the gravy is thick. Remove from fire.
Seafood FISH AND MANGO CURRY
INGREDIENTS
METHOD
FOR CURRY
Marinate the fish in spices and roughly chopped mango for ½ an hour.
8 medium Fish fillets
Extract thick and semi thick coconut
2tsp Chilli powder
milk. Heat a pan over medium heat.
¾ tsp Coriander powder
Pour in the semi thick coconut milk,
½ tsp Turmeric powder
fish fillets and the rest of the dry
1 medium sized raw mango
ingredients. Bring to boil and reduce
¾ tsp thinly sliced Ginger
the flame to low. Allow to cook for 10
½ cup thick coconut milk
minutes. Once the fish is cooked add
½ cup semi thick Coconut milk
in the thick coconut milk and before
Salt to taste
bringing it to a boil take off heat. Do not boil, when thick coconut milk
FOR GARNISH
is added. It will curdle. For garnish, Heat a pan over high flame and add in
8 Shallots
sliced shallots and plenty
Handful of Curry leaves
of curry leaves.
Tapioca is harvested by raising the lower part of the stem and pulling the roots out of the ground.
Toddy Shop TA P I O C A I N G R O U N D C O C O N U T Long ago, tapioca was the mid-morning meal often given to labourers around 10 a.m. after around three hours of toil in the farmlands.Today, almost the entire quantity of tapioca produced in Kerala is used as a staple delicacy.
INGREDIENTS
1 kg Tapioca 4 litre Water 5-6 Shallots 2 Green chilly Ÿ tsp Cumin seeds 1cup Grated Coconut ½ tsp Turmeric powder 1 tsp Mustard seeds 3 tbsp Coconut Oil 6 Curry leaves Salt to taste
METHOD
Remove the outer skin of tapioca and chop it into thin pieces. To remove the bitter taste, boil 2 litres of water in a pan with tapioca pieces in it. Bring to boil. Remove from stove and drain the water. Add the remaining water to it. Once again bring to boil and cook until the tapioca is done with turmeric and salt to taste. Drain all the water. In a mortar bowl, grind coconut along with shallots, green chilli, curry leaves and cumin seeds. Place a pan over medium heat and add the tapioca mixture. Make a well in the cooked tapioca mixture and fry the ground shallot and coconut concoction. Season well with salt. Mix nicely and serve hot.
Toddy Shop SARDINE IN GROUND COCONUT
INGREDIENTS
¼ kg Sardine 2 cup shredded coconut 5 green chilly 1 tbsp Coconut oil 3 cloves of garlic ¼ turmeric powder ½ inch Ginger ¼ tsp Jeera powder 3 shallots 2 medium sized Malabar tamarind Handful of curry leaves
METHOD Grind all the ingredients. Cook the Sardines and Malabar tamarind together in a pot. Bring to boil. Add salt and the ground mixture. Simmer down the heat and add coconut oil. Cook until all the water evaporates.
From fritters and payasams to banana chips, there are endless sweet dishes made of plantains.
Dessert CARAMELIZED COCONUT DUMPLINGS
INGREDIENTS
METHOD
FOR DUMPLINGS
Bring water to boil. Then add salt and oil. Stirring continuously mix in the rice flour. Simmer down
1½ Rice flour
the flame and cook for 1 minute. Take off
3 cups water
heat. Leave it to rest for 5-10 minutes. Knead
¼ tsp Salt
thoroughly until dough is smooth and lump free. Spread a little oil on your palm and take a ball of dough and flatten in slightly (make it into 3-5mm
FOR FILLING
thick and 6-8cm diameter rolls). Put a spoonful of the mixture in this and secure all the sides and
½ kg Jaggery
roll lightly. Prepare the entire balls using the rest
¼ cup Water
of the dough. Steam the kozhukkatta till done and
1 Coconut grated
serve them warm.
3 Cardamom For Filling, heat a thick bottomed sauce pan, and melt the Jaggery in water. Add the coconut to the filtered jaggery & mix well. Keep it over the flame till the moisture dries up with constant stirring. Add crushed cardamom and remove from fire.
The dishes of the Spice Coast use abundance of spices
and thats what makes it so intresting. From spices like
cardamom, cinnamon and nutmeg to black pepper corns,
the dishes of Kerala are a genuine burst of flavours. We use chilly and pepper in all our dishes which makes it even more spicier. The frequent use of Coconut oil in cooking is the reason why these dishes fail to hit the
food industry, abroad. And not all dishes are spicey and refine oil can easily replace coconut oil. Another reason
why these dishes remain a secret within the state are the various cooking procedures. We dont bake nor grill , we use various methods like boiling, frying and steaming.
We also enjoy eating with our hands which is the easiest way to enjoy the local delicacies. It is nearly impossible to debone the local fishes like, pearlspots and sardines which makes it difficult for people to eat. Despite all
these reasons, why not try something new for a change? Put aside your forks and Spoons, kiss goodbye those table Etiquettes and indulge in a series of ultimate
comfort food. These precious recipes remain a mystery to the outside world, but not anymore.
All Recipes are tried and tested by Chef Manoj Kumar, Taj Gateway Hotels, Cochin
Every time I fly home, I try to catch the earliest flight to reach in time for breakfast. From a distance, I could spot all of the tall coconut trees peeking through the walls of my house waving at me, swaying along with the gentle breeze. The minute I jump off the car is my death race down the living room to quietly tip toe into the pantry and look through the key hole of amma’s
kitchen door. Ah! The good old scent of fermented batter. I would patiently watch as amma
fires up the stove and places an Appachatti, a shallow iron pot with a curved bottom over the
flame. It is an honour to watch her skilfully pour a ladleful of the batter into the pot and swirl it around evenly spreading the batter. I would crack open the door and serve myself a genuine
spoon of Fish Molee, a palm full of appams crisped to perfection and plant a sweet kiss on amma’s cheeks. Tears of Joy certainly hit the floor! This book contains all the Noslgic recipes of dishes from my home land, which are unknown to the outside world. All the Recipes are tried
and tested by Chef Manoj Kumar, a leading Chef in Taj Gateway Hotel, Cochin. Packed with the warmth and joy of comfort food this book will take you down a memory lane.
Buy your Ingredients at Secret Spice Website