Kerala cuisine

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Kerala cuisine

  1. 1. DESINGED BY Sunil Kumar Research Scholar/ Food Production Faculty Institute of Hotel and Tourism Management, MAHARSHI DAYANAND UNIVERSITY, ROHTAK Haryana- 124001 INDIA Ph. No. 09996000499 email: skihm86@yahoo.com , balhara86@gmail.com linkedin:- in.linkedin.com/in/ihmsunilkumar facebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com KERALA GODS OWN COUNTRY.
  2. 2. SPECIAL FEATURES  Four distinct groups in kerala are Syrian Christians. the Muslims called moflas. the nairs who are the warrior class. Namboodri who are the Brahmins.
  3. 3. FOOD SPECIALITIES    Yellow banana chips fried in coconut oil and lightly salted are famous and eaten in this region. Rice appams, a pancake also called as Vellappam is common to all Keralaties and is eaten with meat stew by Syrians and with avial by Namboodris and nairs. Idiappam a dish of cooked rice noodles, the puttu consisting of rice rava and grated coconut and jack fruit cooked with jaggery and cardamom are among the common items.
  4. 4. Kerala is divided into 3 regions  Malabar  Kochi  Travancore
  5. 5. Malabar       Dominated by Muslims population. Muslims of Kerala are called as MOPLAHS. It has the Arab influence. Favorites are briyani, aleesa, podi pathri etc. Thiyas are also part of Malabar population. Favorites are Appam, stew and fish stew.
  6. 6. Kochi     Mixture of Hindus, Christians and Muslim communities. Nairs, Menon and Namboodris are sub section. They are generally vegetarians. Favorites are sambar, aviyal, kalan, olan, kitchadi, pachadi, thoran and pikles.
  7. 7. Travancore   Dominated by protestant Christians and Hindus. Favorites are kappa, meen polichathu, eraichi olathiyathu, appam, meen moile, puttu and kadala curry.
  8. 8. SYRIAN CHRISTIANS      They prefer steak beef. Most of the curries are prepared using coconut milk. For Christmas the specialty is wild duck with mappas. The use yeast revolutionized the cuisine. Baking and stewing are the common cooking methods adopted from the Europeans.
  9. 9.      Vegetables like cauliflower, cabbage, beans, potato were introduced by the Europeans. They generally use parboiled rice. Plenty of emphasis on the use of fresh vegetables. They use kodampuli, the rind of a sour fruit, sun dried and smoked. Idiyappam, puttu, rice appam and vellappam are the common break fast dishes.
  10. 10. MUSLIMS OR MOFLAS     They use rice, coconut and jaggery in abundance. There is a strong Arab influence as is seen in their biriyanis and ground wheat and meat porridge called as aleesa. Several flavored soups are made from both rice and wheat with added coconut or coconut milk and spices. A distinct and unusual sweet is MUTTA MALA, chain like strings of egg yolk cooked in sugar syrup.
  11. 11.    Abundant use of rice, coconut and jaggery. Steamed puttu served with mutton curry is served for break fast. Distinctive roti called as podi pathri is served dipped in coconut milk. ( chapatti made out of rice flour)
  12. 12. NAIRS   A weeding feast of nairs includes several types of patchadis, pickles, chips and payasams based on milk or coconut milk. Rice, dhal and bananas, however no meat is served.
  13. 13. NAMBOODRIS     The Brahmins are strictly vegetarians. They favour the idli, dosa and puttu for their break fast with coconut or curd as accompaniments. They eat rice with kootu, kalan and olan. The use of garlic is avoided.
  14. 14.    Kerala food in general hot and spicy. The food is traditionally eaten by hands and served in banana leaves. Abundant use of coconut oil, mustard seeds, curry leaves and coconut milk are used in their day today cooking.
  15. 15. SIGNATURE DISHES   APPAM soft pancake made from fermented rice batter with soft spongy middle which is laced with crispy edges. Served with vegetables, chicken or mutton stew. PUTTU a steamed cake made from rice flour and steamed in long, hallow bamboo or metalic cylinders. Had with steamed bananas and sugar or with spicy curries.
  16. 16.   KOZHI STEW made with chicken and potatoes simmered gently in a creamy, white sauce flavored with black pepper, cinnamon, clove, green chilly, lime juice, shallots and coconut milk. MANGO MAPPAS Syrian Christian specialty in which raw mangoes are cooked in coconut based gravy mildly flavored with curry leaves, garlic and shallots. PODI PATHIRI / KOZHI PATHRI roti made out of rice flour and is griddled in a thawa until it puffs up and dipped in coconut milk before service.
  17. 17.   MEEN CURRY a thin stew of fish tempered with curry leaves, green chilies, ginger, garlic and soured with kodumpuli. Finally adjusted with coconut milk. PAYARU THORAN blanched green beans sautéed in onions, garlic, cumin and turmeric added with grated coconut and tempered with mustard, curry leaves, dried red chilies, split urud dhal.    KOOTU KALAN OOLAN
  18. 18. DESINGED BY Sunil Kumar Research Scholar/ Food Production Faculty Institute of Hotel and Tourism Management, MAHARSHI DAYANAND UNIVERSITY, ROHTAK Haryana- 124001 INDIA Ph. No. 09996000499 email: skihm86@yahoo.com , balhara86@gmail.com linkedin:- in.linkedin.com/in/ihmsunilkumar facebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com

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