മലബാറിൻ്റെ കണ്ണ് വച്ച പത്തിരി / Malabar Kannan Pathiri

These are traditional Malabar style fried bread. Also known as “Poo Pathiri” – Flower Pathiri as it resembles a flower, or “Madakku Pathiri” – Folded Pathiri! Ingredients: Wheat flour – 1/2 cup All purpose flour/maida – 1/2 cup Salt- To taste Sugar – 1/2 tsp Ghee/clarified butter- As needed Water – As needed Oil- As

Malabari Njandu Curry / Malabar Style Crab Curry

A genuinely mouthwatering simply curry with an aromatic & spicy flavor!   Ingredients: Crabs – 500 g Onion – 1, thinly sliced Shallots- 8-, thinly sliced Green chilies- 2, slight lengthwise Tomatoes -2, finely chopped Coriander powder – 1.5 tsp Kashmiri chili powder – 1 tbsp Turmeric powder – 1/2 tsp Mustard seeds- 1/4 tsp

Pulivaral / Nulliyitta Appam / Malabar Style Tamarind Fritters

An excellent and tasty Malabar snack. These easy to make sweet deep fried dumplings are made in the shape of tamarinds, hence the name!    Ingredients: All purpose flour/maida – 1 1/2 cup Rice flour – 4 tbsp Ripe bananas – 4, mashed Jaggery – 5 tbsp Cardamom powder – 1/4 tsp Baking soda –

Ummakkolusoonte Biriyaniyil Monchulla Neye Meen / Kerala Malabari Style Fish Biryani

Enjoy the delicious taste of this classic & ever charming Malabari delicacy that can be devoured at all times!   Ingredients: King fish – 3 fillets, cut into medium size pieces Basmati rice- 2 cups Onion – 3, thinly sliced Tomato- 2, finely chopped Ginger-garlic paste – 2 tsp Red chili powder- 3 tbsp Turmeric powder-

Thalassery Style Mutton Dum Biryani

Thalassery Dum biryani is the traditional, most famed, & widely prepared biryani of Thalasseri-a small city on the Malabar Coast of Kerala in South India. Unlike other biriyani cuisines, Thalassery biryani uses Kaima/Jeerakasala rice instead of the usual basmati rice. It is a unique preparation that is enticingly spicy. A staple during Eid, this treat

Malabar Style Beef Dum Biryani

Ingredients: Basmati rice- 500 g Beef- 1/2 kg, cut in bite sized pieces Ginger-garlic paste- 2 tbsp Green chillies- 4 nos Lemon juice- 2 tsp Tomatoes-2 large finely chopped Onion- 2 large sliced thinly Yogurt- 3 tbsp Cashew paste- 2 tbsp Pepper powder- 1/2 tsp Garam masala powder- 1 tbsp Fennel powder- 1 tbsp Mint leaves- 1 tbsp, chopped

Malabar Kozhi Ada/ Chicken Hot Pockets/ Savory Meat Pockets

Ingredients Boneless chicken ½ kg, cut to bite size pieces Red chilly powder 1 tbsp Turmeric powder ½ tsp Fennel seed powder ½ tsp Garam masala ½ tsp Red onion 1 medium, thinly sliced All purpose flour/maida 2 cups Oil 2 tbsp plus more for frying Roasted rice flour ¼ cup Salt as needed Water

Malabar Style Sulaimani Chai/Tea

Ingredients ½ teaspoon grated ginger 1 cardamom 1 clove ½ teaspoon tea leaves or 1 tea bag 1 teaspoon palm sugar or plain jaggery or honey ½ teaspoon lemon juice Method: Grate half a teaspoon of ginger and slightly bruise one cardamom with the back of a knife or a mallet. Set aside. Boil a