This document contains recipes for Kerala cuisine including nei choru, malabari paratha, meen moilee, carrot beans thoran, and ada pradhaman. For nei choru, the ingredients include kaima rice, ghee, cinnamon, cardamom, cloves, bay leaf, star anise, ginger, cashews, sultanas, salt, sugar, pineapple and water. Malabari paratha is made with refined flour, salt, sugar, milk or egg, and coconut oil. Meen moilee calls for coconut oil, shallots, green chilli, ginger, coconut milk, salt, curry leaves, tomato, potato, turmeric and fish.

1. MENU 5
KERALA
KUMARS RECIPE FILE 1NSK NOTES

2. • NEI CHORU
• MALABARI PARATHA
• MEEN MOILEE
• CARROT BEANS
THORAN
• ADA PRADHAMAN
KUMARS RECIPE FILE 2NSK NOTES

3. NEI CHORU
• Kaima Rice 11 kg
• Ghee 1 litre
• Cinnamon 10 gm
• Cardamom 10 gm
• Cloves 10 gm
• Bay leaf 5 gm
• Star anise 5 gm
• Ginger 125 gm
• Cashew 200 gm
• Sultanas 200 gm
• Salt 100 gm
• Sugar 100 gm
• Pine apple 4 nos
• Water as required
KUMARS RECIPE FILE 3NSK NOTES

4. MALABARI PARATHA
• Refined flour 7
kg
• Salt 100 gm
• Sugar 100 gm
• Milk optional 250 ml
• Egg optional 10
no
• Water to knead
• Coconut oil 750 ml
KUMARS RECIPE FILE 4NSK NOTES

5. KUMARS RECIPE FILE 5NSK NOTES
• COCONUT OIL 750 ML
• SHALLOTS 5 KG
• GREEN CHILLI 125 GM
• GINGER 100 GM
• COCONUT MILK PKT 20 NO
• SALT 100 GM
• CURRY LEAVES 10 SPRIGS
• TOMATO 2 KG
• POTATOES 1 KG
• TURMERIC 40 GM
• KING FISH / POMFRET 11 KG
MEEN MOILEE

6. CARROT BEANS
THORAN• CARROT 3 KG
• BEANS 3 KG
• GREEN CHILLIES 125 GM
• SHALLOTS 2 KG
• GARLIC 100 GM
• COCONUT OIL 750 ML
• MUSTARD SEEDS 75 GM
• URUD DHAL 75 GM
• TURMERIC 40 GM
• COCONUTS 10 NO
• SALT 100 GM
• ASAFOEDITA 40 GM
• CURRY LEAVES 10 SAPRIGS
• JEERA 75 GM
•
KUMARS RECIPE FILE 6NSK NOTES

7. ADA PRADAHAMAN
• Ada ( rice flakes ) 2 kg
• Sago optional 250 gm
• Jaggery 3 kg
• Cardamom powder 10 gm
• Coconut milk 200 ml pkt 20 pkts
• Cashew 200 gm
• Sulthanas 200 gm
KUMARS RECIPE FILE 7NSK NOTES

8. KUMARS RECIPE FILE 8NSK NOTES