Topic started by Salil (@ donnelly.med.yale.edu) on Tue May 22 15:24:10 .
All times in EST +10:30 for IST.

Are there ways of ordering frozen Kerala foods online?
Also, are there any Kerala restaurants on the east coast.

Responses:

• From: Simran (@ 168.156.40.123) on: Tue May 22 18:58:49
  
  Salil,
  
  There is a company in New Jersey that brings foods from kerala (Wyanad foods). They have all sorts of frozen stuff such as idli, masala dosa, paratha, unniyapam, neyappam, vada, uzhunnuvada, uppuma, elai ada, sukiyan, etc, etc. This is available in all major Indian stores in US and Canada. I could probably look up the address of those NJ guys and post their address and phone number here.
  
  
• From: sssssssss (@ 210.186.101.115) on: Tue May 22 23:20:18
  
  ... http://myif.freeservers.com
  
  please . This is new channel for malaysian Indian.
  
  Everything is there.
  
  Have a look please
  
  
  
  
  
• From: GV (@ london-hse-ppp3540751.sympatico.ca) on: Sun May 5 18:29:28
  
  From the Hindu:
  
  Whether you want to be invigorated by the spices of Paruppu Curry or Thiyal, soothed by the serene ambience or simply want a place to mingle and relax, `Kitchens of Kerala' is certainly the flavour of the month. Sashi Jacob reveals a few of his favourite recipes:
  
  Kari Meen Porichathu
  
  Ingredients:
  
  Pearl spot - 1
  Red chilli Powder - 25g
  Lemon juice - from two lemons
  Salt - to taste
  Ginger garlic paste - 10g
  Curry leaves - 5g
  Coriander powder - 10g
  Turmeric powder - 5g
  Rice flour - 10g
  Coconut oil - to fry
  
  Method:
  
  Clean the pearl spot. Marinate it with a mix of lemon juice, ginger garlic paste, powder masalas, rice flour and curry leaves. Rest it for an hour or two, deep fry in medium hot coconut oil and cook till done. Serve hot garnished with onion rings, fried curry leaves and a lemon wedge.
  
  Erachi Chuttu Idichathu
  
  Ingredients:
  
  Tenderloin - 150g
  Red chilli powder - 15g
  Pepper powder - 10g
  Jeera powder - 10g
  Coriander powder - 10g
  Lemon juice - from
  2 lemons
  Salt - to taste
  Ginger julienne - 10g
  Curry leaves - 5g
  Onion chopped - 20g
  Onion julienne - 40g
  Soumph - 10g
  Jeera - 10g
  Coconut oil - 50ml
  Rice dumplings - 50g
  
  Method:
  
  Clean and cut the tenderloin to small cubes. Marinate with a mix of lemon juice and ginger garlic paste. Broil it on a hot griddle, adding a little coconut oil. After three-fourth of the cooking is done, bash the meat with a steak hammer or a heavy chopper. Heat coconut oil in a pan, add ginger and garlic julienne, green chillies and onion julienne, chopped onions and cook well. Add in the curry leaves and the dry masalas. Cook well. Add the cooked meat and cook, adding a little water to facilitate cooking. When the meat is fully cooked, add the rice dumplings and finish it. Serve hot, garnished with curry leaves.
  
  Chicken Chukku Curry
  
  Ingredients:
  Chicken - 150g
  Salt - to taste
  Ginger garlic paste - 5g
  Curry leaves - 5g
  Coconut milk - from 2 coconuts
  Coconut paste - from
  1 coconut
  Chilli powder - 10g
  Turmeric powder - 5g
  Jeera powder - 5g
  Coriander powder - 5g
  Ginger julienne - 20g
  Garlic julienne - 20g
  Green chilli julienne - 10g
  Onion sliced - 50g
  Coconut oil - 25ml
  Tomato juice - 50g
  Dry ginger - 20g
  
  Method:
  
  Heat oil in a pan, add the garlic, ginger, green chilli and onion and cook till golden brown. Add the ginger garlic paste and cook. Add the powder masalas and cook till the raw smell goes off. Add the tomato juice and water. Add the chicken and dry ginger, and cook till the chicken is cooked.
  
  Add the coconut milk mixed with the coconut paste. Cook for a minute or two and take off the fire; check seasoning. Serve hot, garnished with curry leaves.
  
  Nendra Pradhaman
  
  Ingredients:
  
  Kerala banana - 1
  Coconut milk - from 3 coconuts
  Jaggery - 250g
  Sultana - 25g
  Cashew nut - 50g
  Elaichi powder - 5g
  Ghee - 100ml
  
  Method:
  
  Cut and deseed the bananas. Boil the bananas and make a smooth paste. Heat half the ghee in a pan, add the paste, cardamon powder and cook well till the ghee starts coming out. Heat the remaining ghee, add the cashew nut and sultana fry and add it to the mixture. Prepare jaggery syrup, strain and add it to this mixture. When the banana is fully cooked, add the coconut milk and finish. Serve hot, garnished with cashew nuts and sultanas.
  
  
• From: Sheethal (@ dialup-63.215.156.100.dial1.washington1.level3.net) on: Mon May 6 00:16:14
  
  Hi GV,
  Thank you very much for the recipes
  
  
• From: GV (@ london-hse-ppp3540524.sympatico.ca) on: Mon May 6 09:27:40
  
  Sheethal:
  
  You are welcome:)
  
  
• From: sdeepak (@ 1cust102.tnt1.mobile.al.da.uu.net) on: Tue May 7 13:19:28
  
  
  Love that Nenthra pradhaman . One of my all time favorites!
  
  
• From: Sheethal (@ dialup-209.244.208.100.dial1.washington2.level3.net) on: Tue May 7 18:51:57
  
  Hi GV,
  I have one doubt. What are those rice dumplings in the erachy chuttu edichathu recipe? How do you make it?
  
  
• From: GV (@ 207.236.25.214) on: Sun May 12 15:33:54
  
  Sheethal:
  
  I justed posted the recipes from an article published in the HINDU! I have no idea what those dumplings are! Other than making a cup of tea (out of tea bags), my expertise in cooking is nil:))
  
  
• From: Somy (@ dhcp9555038.columbus.rr.com) on: Thu Dec 18 22:38:56
  
  Sashi,
  
  who is this sashi jacob?
  
  

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