Recipes from the CGH Kitchens

You may have enjoyed some of these delicious dishes at one of our properties. Well, this is where you can try your hand at cooking them yourself. A word about  the spices and coconut - if you're lucky enough to be near an Indian grocery, you can go for the fresh stuff, which is always better, but you should get some fine results even from canned or supermarket ingredients.  

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Now you can feast on traditional Kerala cuisine at your very own dinner table. And savour all the memories of your holiday as they come flooding back.
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Thepla Fish Curry

All you need: 8 mackerels, 2tbsp refined oil, 2 onions; large, sliced, 6 garlic cloves, 10-15 curry leaves, 6 kokum fruits, 10-15 berry peppers, ¼ teaspoon turmeric powder and salt to taste. For coconut red masala you will need; 4tbsp oil, 3 onions, medium sized; sliced, 1½tbsp cumin seed, 25 gm coriander seed, 5-6 garlic clove, 15 dry chillies, and 1 grated coconut.

Heat the oil in a pan. Add onion, coriander seeds, garlic and red chilli, and sauté till onions turn pink. Add grated coconut and curry leaf and continue to sauté on low heat till coconut turns a little brown. Cool this mixture and grind to very fine paste with little water. Heat the oil in kadai, add sliced onion, chopped garlic, ginger and curry leaves, and sauté till onions turn pink. Add turmeric powder and sauté for a minute. Add the coconut red masala and kokum and cook well. Add fish and salt, allow to simmer for 10 min. Serve hot with rice or bhakri.

Crab Sukhe

Ingredients: 8 Crabs, medium sized, 2 tbsp Refined oil, 1 tsp Cumin, 4 Onions- chopped, 8 Garlic cloves – chopped, 1/4 tsp Turmeric powder, ½tsp Chilli powder, l0 Curry leaves, 5 Dry red chili, 15 gm Ginger sliced, 1 Green chilli-chopped, 4 Tomatos-chopped, 6 dried Kokum skin, few sprigs Coriander leaves-chopped and salt to taste. For ground masala, 1 grated coconut, 1 ½  tsp cumin, 4-6 cloves, ½ inch cinnamon, ¼ turmeric powder.

Rough grind coconut, cumin, turmeric powder, cloves and cinnamon and keep aside. Clean and wash the crab thoroughly and crack its claws. Heat the oil in a kadai, add cumin seeds, onion, garlic, ginger, green chili, red chilli and curry eaves and sauté till onions are light brown. Add chilli and turmeric powder and continue to sauté for a couple of minutes. Add tomatoes and dried kokum skin and continue to sauté for two minutes. Add cleaned crab and mix well. Add one cup of water and salt to taste. Bring to boil till crabs are done. Add ground masala and sauté for a while till masala gets cooked and the gravy becomes thick Add chopped coriander leaves and serve hot. 

Palak Bhakri

Things you shall need: 100gm Spinach, 50gm Semolina, 50gm Rice, half a grated coconut,1 Onion;large chopped, 2 tsp ginger, 1 chopped green chili, few sprigs of coriander leaves chopped, 1 tsp Cumin seeds, 1 tsp Ghee and salt to taste.
 
Cook the rice and allow to cool then grind it with coconut. Make a thick puree of spinach using very little water and keep aside. Mix the spinach purée, semolina, ginger, green chili, coriander leaf, cumin, ghee, salt, rice and coconut paste and knead into dough. Divide into 50gm balls and spread each evenIy onto a banana leaf, cover with other banana leaf and cook both sides on a griddle plate for ten minutes. 

Ragi Halwa

Things you shall need: 400 gm ragi (Finger Millet), 5gm cardamom, 900 gm jaggery
35gm ghee,30 gm cashew nuts, halved, 15 gm raisins, 1½ cup grated coconut,  75ml water
 
Soak the ragi in water for two hours. Crush the jaggery and boil with a little water, strain and keep aside. Heat the three tbsp of ghee in a frying pan, add cashew nuts and raisins, fry till they turn golden, keep aside. Grind the ragi with grated coconut and whole cardamom. Strain the ragi mixture, cook the pulp in a thick bottomed pan, stirring all the time till the mixture starts to thicken. Add jaggery syrup and ghee.
Add fried cashew nuts, raisins and stir well. Pour the mixture onto a ghee-greased thali, spread evenly and a low to cool. Cut in round shapes and serve at room temperature. 
Did You Know?
‘Sadya’ is a big feast associated with special occasions in Kerala. Sadya is traditionally a vegetarian meal served on a banana leaf. People are seated cross-legged on the floor on a mat. All the dishes are served on the leaf and eaten with the hands without using any cutlery. The fingers are cupped to form a ladle.A Sadya can have about 24-28 dishes served as a single course.