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Making ready Kerala combo meal safely

It's very important to prepare meals safely to assist stop harmful bacteria from spreading and rising. You may take some steps to assist shield yourself and your family from the spread of harmful micro organism.
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Wash your hands

Your arms can easily unfold bacteria around the kitchen and onto food. It is important to at all times wash your arms totally with soap and heat water:

earlier than beginning to prepare food
after touching uncooked food reminiscent of meat, poultry and vegetables
after going to the toilet
after touching the bin
after touching pets

Remember to dry your arms completely as properly, as a result of wet hands spread bacteria extra simply.
Maintain worktops clean

Earlier than you start making ready meals, it’s necessary worktops, kitchen utensils and chopping boards are clean. In the event that they’ve been touched by raw meat, poultry, eggs or vegetables you will want to scrub them completely.

You need to change dish cloths and tea towels recurrently to keep away from any bacteria rising on the fabric.

Before you jump to Kerala combo meal recipe, you may want to read this short interesting healthy tips about Helping Your Heart with Food.

You already have some knowledge of how essential it is to have a healthy heart. Think about this: How can the rest of your body stay healthy if your heart isn’t healthy? You already understand that daily exercise and a healthy lifestyle are vital in terms of the general health of your heart. Do you know, however, that there are some foods that can help you have a healthy heart? In the following paragraphs, you will discover which foods are beneficial for your heart.

Be aware that is one of the healthiest meats that you can eat. You’re probably already aware of this since your doctor has advised you to consume some fish two times or threee times a week. This is particularly true if you’ve got heart problems or if your heart is in not too good a shape. Know that fish is loaded with Omega 3s which are what helps process and transform unhealthy cholesterol into healthy energy. Try to include fish in at least two of your meals per week.

There are many foods that you can consume that are good for your body. The truth is that all the foods that we’ve talked about here can help your body in lots of different ways. They are essentially terrific, though, for keeping your heart as healthy as it can be. Try to introduce these heart-healthy foods into your diet every day. Your heart will be grateful for it!

We hope you got insight from reading it, now let’s go back to kerala combo meal recipe. You can cook kerala combo meal using 113 ingredients and 29 steps. Here is how you do that.

The ingredients needed to cook Kerala combo meal:

1. Provide KARIMEEN POLLICHATHU (Fish Masala in Banana Leaf) Ingredients
2. Prepare To marinate fish
3. Take Karimeen large
4. You need Chilli powder
5. Prepare Turmeric powder
6. Get Pepper powder
7. Prepare Lime juice
8. Provide Ginger Garlic paste
9. Use Coconut oil
10. Get Salt
11. You need For the masala
12. You need medium Onion, sliced
13. Get medium Tomato, sliced
14. Provide Green chillies slit
15. Get Ginger, julienne
16. You need Chilli powder
17. Provide Turmeric powder
18. You need Lime juice
19. You need Curry leaves
20. Provide Salt
21. Get Coconut oil / any other oil
22. You need Banana leaves
23. Provide CHEMMEEN MASALA (Prawns Masala)
24. You need Prawns cleaned
25. Use For Marination:
26. Provide Turmeric Powder
27. Take Chilli Powder
28. Get Oil
29. You need Salt
30. Provide For Masala:
31. Get Shallots (small onions)
32. Provide Chilli Powder
33. Take Coriander Powder
34. Provide Fenugreek powder
35. Get Whole garam masala (bay leaf, cinnamon stick, 3 cloves, 1 big cardamom, 5 pepper corns, 1 tbsp cumin seeds, 1 mace, 1 star anise)
36. Prepare Ginger
37. Get Garlic
38. You need Kudam puli (kerala tamarind)
39. Provide Coconut oil
40. Get Coconut fresh grated
41. Get Curry leaves
42. Prepare Salt
43. You need CONGEE (Rice Porridge) Ingredients:
44. Take Kerala brown rice
45. Prepare Water
46. Get Buttermilk / 1 cup yogurt
47. Provide Curry leaves
48. Take Birds eye chilli
49. Use Ginger
50. Prepare Garlic
51. Use Rock salt
52. Take CABBAGE THORAN (Cabbage with coconut) Ingredients:
53. Provide Cabbage, minutely chopped
54. You need Carrot, grated
55. Provide Shallots, chopped
56. Take Coconut, grated
57. You need Garlic, chopped
58. Take Green chillies slit
59. Take Cumin seeds
60. You need Turmeric powder
61. Use Mustard seeds
62. Provide Coconut oil
63. You need curry leaves
64. Provide Salt
65. Take CHERUPAYAR MEZHUKKUPURATTI (Green grams stir fry) Ingredients:
66. Provide Cherrupayar, soaked for 3 - 4 hrs
67. Prepare Shallots, sliced
68. Prepare Garlic, finely sliced
69. Take Red chilli powder
70. Prepare Coriander powder
71. You need Pepper, crushed
72. You need Turmeric powder
73. Use Mustard seeds
74. Prepare Dry red chillies
75. Get Coconut oil
76. Get Few curry
77. Get Salt
78. Provide ULLI THEEYAL (Baby shallots in coconut gravy) Ingredients:
79. Take Shallots (Small onion)- 200 gms
80. Get Grated coconut
81. Get small lemon size Tamarind
82. Provide Green chillies
83. Provide Chilli powder
84. Use Coriander seeds powder
85. Get Turmeric powder
86. Take Mustard seeds
87. Prepare Asafoetida Powder
88. Prepare Fenugreek seeds
89. Use Jaggery
90. You need spring Curry leaves
91. Prepare Coconut oil
92. You need Water
93. Use Salt
94. Prepare TAPIOCA STIR FRY WITH Chilli CHUTNEY Ingredients:
95. Use Tapioca (Kappa), cleaned and cut into big cubed
96. Use Mustard seeds
97. Provide Shallots
98. Provide Turmeric powder-
99. Take Dry red chilies (as per taste)
100. Provide Grated coconut
101. You need Curry leaves
102. Use Rock Salt
103. You need Coconut Oil
104. Take SEMIYA PAYASAM Ingredients:
105. You need Vermicelli roasted (Semiya)
106. Get Sweet Condensed Milk
107. Use Milk
108. Take Water
109. You need Sugar / jaggery
110. Get Ghee
111. Get Cardamom crushed
112. Prepare Cashew halves
113. Provide Raisins

Steps to make Kerala combo meal:

1. MAKING OF KARIMEEN POLLICHATHU : Clean the fish and then marinate the fish with excess salt and half lime juice as required. Leave it for 10 minutes. The salt and lime will remove the dark skin colour and the salt will keep the fish firm. - Marinate the fish with the marinate ingredients mentioned. Keep aside for 10-15 min.
2. Heat 1 tbsp coconut oil for shallow fry, add few curry leaves and sear each side of the fish for a minute each. Remove the fish from the pan and keep aside in a closed container to retain the warmth and fragrance. Slice the onions, and tomatoes, finely slice or grate ginger and tomatoes. Use the same pan of fish fry and add 1/2 tbsp coconut oil (if required only).
3. Drop in the onions and saute it for approximate 1 minute, add in the salt, ginger, turmeric powder and chilli powder. Saute it till the spices get roasted and finally add in 1 1/2 of the sliced tomatoes. Add 1/2 tbsp lime juice, give it a quick toss, and off the flame. I like the tomatoes to be just coated with the species and not to cook at the moment. Divide the mixture into 4 portions.
4. Wash the banana leaf carefully or wipe the leaf with wet cloth. Pat dry the water droplets from the leaf and very lightly heat the leaf on medium flame (to make the leaf flexible and unbreakable while folding). Cut the leaves more than double the size of the fish. Assemble the fish by placing 1 portion of the masala in flat layer on the leaf, place the fish on top, again place 1 portion of the masala on the fish. Top with one sprig of curry leaf and ginger julienne.
5. Fold the leaf from all the sides, making it as a parcel, if required can tie a string.
6. Heat a pan with 1 tbsp coconut oil and place the parcel in the pan, cover the pan and let it cook on flow flame for approximate 5 to 6 minutes on each side. If needed drizzle little oil to avoid the burning of the leaf. When cooking on low flame the fish will amalgamate the fragrance of the banana leaf. Serve hot with Rice, Chapathi or Kerala Parotha.
7. MAKING OF CHEMMEEN MASALA (Prawns Masala): Mix together the marinade ingredients and coat the prawns well. Set aside for 15 minutes.
8. In a pan, roast the whole garam masala and grated coconut. Roast until the spice turn aromat and grind to fine powder. Use only 3/4 tbsp of the spice. In the same pan roast the coconut until it becomes brown in colour, giving out the nutty fragrance. Upon cooling, combine the ground garam masala, coconut and add ½ cup water and find grind it to smooth paste.
9. Soak the tamarind in ½ cup warm water. Slice the shallots, chop or crush the ginger and garlic. In a clay pot, heat oil, add in the ginger and garlic. Then add the sliced shallots and curry leaves, saute until the shallots turn golden brown. Now add the dry spices chilli powder, coriander powder, fenugreek powder and roast for a minute.
10. Add to it the ground wet mixture and saute well. Add the tamarind with water, add ½ cup more water, add salt and allow it to boil for 3 - 4 minutes, until the gravy starts to become thick. Drop in the prawns and a sprig of curry leaves, stir well. Cover and cook on low flame for approximate 8 minutes. Prawns will release water. So you need to adjust the gravy consistency. If adding coconut pieces, thinly slice them and saute in 1 tbsp of oil on medium flame, until light golden brown.
11. Finally stir it in the prepared prawns masala and cover with lid. - - Serve it with Kerala brown Rice, Chapathy, Kerala Parota, or Appam.
12. MAKING OF CONGEE (Rice Porridge): Wash the rice 3 to 4 times in running water. In a pressure cooker put the washed rice along with water, curry leaves, sliced ginger, sliced garlic and slit chilli. Close the lid and allow for 3 whistles. Off the flame and allow the pressure to release, it may take another 10 minutes.
13. Open the cooker and transfer the rice to a heavy bottom vessel, add in buttermilk and rock salt. Depending on the quality of rice, you may require to add in hot water. Do not cover the Rice, allow the rice to cook for another 10 - 15 minutes. Your favoured Rice Porridge is ready to be served hot with mango pickles and Papadums.
14. MAKING OF CABBAGE THORAN (Cabbage with coconut): Mix together coconut, half of the shallots, cumin, garlic and 2 green chillies and some curry leaves. Coarsely grind everything together. Mix together cabbage and carrot with some salt by hand. Heat 2 tbsp oil in an iron pan and splutter mustard seeds. Add the remaining shallots, curry leaves, slit green chillies and turmeric powder and saute until the shallots become translucent.
15. Add the chopped cabbage-carrot and saute for 3 to 4 minutes. Next add the coconut mixture and combine everything together. Check for salt. Cover the pan and cook on low flame for another 4 to 5 minutes, stirring occasionally. Open the lid and cook on medium flame for a minute to remove any excess water. Your crunchy Cabbage thoran is ready to be served.
16. MAKING OF CHERUPAYAR MEZHUKKUPURATTI (Green grams stir fry)
17. Cook payar in enough water (at least 3 cups or as required) and little salt, until it is soft and fully cooked. To taste press softly the grams between your figures and it should smash. If you soak the payar for long hours then no need to cook in pressure cook as it will turn out to be mushy. If not able to do prior soaking, then you can cook in pressure cooker until you hear 2 to 3 whistles. Drain the water completely and set aside.
18. Heat oil in an iron pan at medium heat. Add mustard seeds and let it splutter, add sliced shallots and garlic, saute until it turns light brown. Add dry chilli, turmeric, chilli, coriander powder, curry leaves and saute them. If the spices are getting burnt or dry just add a tbsp of water. Add the cooked payar and crushed pepper. Check for salt. Stir fry for a few minutes and switch off. Serve with Rice, Congee or Puttu.
19. MAKING OF ULLI THEEYAL (Baby shallots in coconut gravy): Cut Shallots into half or if they are very tiny prefer to keep them whole. Soak the tamarind in half cup of warm water.
20. Heat a pan on a low flame, add in the coconut, saute for few seconds. Add in the dry spices chilli, coriander, fenugreek and asafoetida powder. Saute until the mix becomes dark brown in colour and a nutty aroma comes from the coconut. Leave aside to cool down. Fine grind to smooth paste by adding few drops of water.
21. Heat oil in a pan, splutter mustard seeds, add a pinch of turmeric, shallots, green chilli, little salt and saute. Add in curry leaves. Saute until the onions turn light brown in colour. Add tamarind water and allow it to boil. Now add the ground paste to it, mix well. When it boils again add 21/2 cups water. Now add salt and keep stirring occasionally stir well.
22. Check for sour, salt and add in jaggery. Let the gravy boil until the oil starts coming up and you reach thick gravy consistency. The gravy turns to dark brown in colour, add a dash of coconut on top to enhance and bring in the authenticity of Keralian delicacy. Garnish with curry leaves. Serve it with Kerala brown rice or Chapathi.
23. MAKING OF TAPIOCA STIR FRY with chilli chutney: Clean the tapioca and leave it in water for 5 - 10 minutes. In a vessel take water, add salt to taste, leave it to boil. When water starts boiling add tapioca. Cook until it is tender, drain the water and keep the tapioca covered, so as not to lose the moisture.
24. Heat oil in a pan, add mustard seeds and let it splutter. Add shallots, when the shallots are translucent, add dry red chilies and curry leaves. Saute until shallots turn light golden. Add turmeric powder, saute for few seconds. Now add grated coconut and mix well. Add the cooked tapioca and mix well until the tapioca is coated with the coconut.
25. Add a spoon of water and check for salt. Cover the pan and cook on low flame for another 2 - 3 minutes to let the flavours get into the tapioca and the water evaporates. Open the lid of the pan and add a 1/2 tsp of coconut oil and close back the lid so that the freshness of the coconut oil fragrance retains in the food. Your Tapioca Stir fry is ready.
26. Green Chilli Chutney: Roughly chop the green chilli and shallots, put it in the mortar pestle and crush it. Add salt as required. Add coconut oil and water to the crushed mixture and slightly crush with the pestle. Remove the crushed mixture to the serving dish and add 2 tsp of water and mix well. Your Chutney is ready.
27. MAKING OF SEMIYA PAYASAM: Heat 1 tbsp Ghee in a pan. Fry the cashews when it starts to turn until light golden brown, add in the raisins and fry until they bulge. Drain the nuts and raisins and keep aside. Even though the vermicelli is roasted, I would still like to roast them again in the ghee. In a deep bottom vessel boil the milk, constantly stirring so that it does not stick at the bottom.
28. Reduce the milk to ¾ quantity. Add the roasted vermicelli and residues of the nuts and ghee from the pan into the milk and cook for another 5 minutes, stirring continuously. Reduce the heat and add sugar / jaggery and condensed milk. Keep stirring to avoid sticking at the bottom. Add a tbsp of ghee and powdered cardamom. Let it simmer for 5 minutes, until the milk starts to thicken. Adjust the sweetness as required.
29. Remove from the flame and garnish with some more cardamom powder, fried raisins and cashews. - You can serve it either warm or cold. If serving it cold, please note that the Payasam will become thicker. Hence you need to dilute it by adding milk or water.

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