Posts tagged Ramadan


Shrimp / Chemmeen / Prawn Roast


Mappila cuisine is well known for its excellent range of  fish and shell-fish based recipes. Chemmeen roast is one of the most popularly enjoyed seafood dishes in this region.


Parippu curry

Parippu curry / Dhal curry


Parippu curry is a humble dish and quite easy to prepare. Yellow split pea lentils are cooked with coconut and spices to produce this tasty and nutritious curry. In Kerala it is traditionally served with rice. In the Mappila Cuisine it is the perfect accompaniment for Ghee Rice. (more…)

spicy chicken coconut curry

Spicy Chicken Coconut Curry


Kerala is the land of coconuts and the cuisine is famous for dishes made with coconut. This chicken curry prepared with coconut milk and filled with the essence of onions, crushed ginger, garlic  and spices is a classic of the Malabar cuisine. This hearty and delicious curry can be served with pathiris, rice and breads. (more…)

beef cutlet

Beef Cutlet


Breaded minced meat patties

Beef cutlets, a classic dish of Kerala cuisine, is one of the favorite preparations during Ramadan. This deep fried snack is made by mixing minced meat with mashed potatoes and spices. These breaded patties are very elegant looking and tasty. This recipe will serve six to eight people.

Rava Coconut cake / Basboosa


This  rava coconut cake is filled with the sweetness of coconut and the delicate scent of saffron and rose water. It goes very well with a cup of tea and will be an absolute winner on iftar tables during Ramadan.


Ghee rice

Ghee Rice / Neichoru


This delightful pilaf flavoured with spices, nuts and raisins represents the classic Moslem cuisine of Malabar. Ghee rice is a favourite on all special occassions. This is a simple dish to put together when you have unexpected guests and it is absolutely stunning both in flavour and appearance. Ghee rice is served with chicken curry, parippu curry, kachumber (raita), pickle and pappadams.



Erachi Pathiri (meat filled pastry)


Erachi pathiri is a delicious meat filled pastry and it is a very popular Ramadan dish. Mutton, Beef or Chicken is used for the spicy meat filling. These deep fried spicy pastries are also a favorite snack on special occasions.Erachi Pathiri



  • Roasted Rice Flour 1 cup
  • Coconut grated 2 cups
  • Jaggery 3/4 cup
  • Cardamom powder 1 tsp
  • Ghee 1 tsp
  • Cumin Seed 1 tsp
  • Small Red Onion 4 Nos
  • Salt 1/4 tsp

Grind the coconut,cumin seed and onion coarsely and add to the rice flour.Boil and melt jaggery in 2 cups of water and let it thicken slightly. Add the melted jaggery to the rice flour and coconut mixture and mix well. Add cardamom powder and salt. Pour into a greased dish and steam cook until a thick appam is formed. Cool and cut into diamond shapes before serving.


Poo Pathiri


About this dish

This is a deep fried bread similar to poori but very soft and delicate. It got the name Poo pathiri from its unique folding method that results in a flower shaped pathiri when deep fried. It can be served with Chicken Curry,Channa masala or Vegetable Korma.


  • Flour 2 cups
  • Milk powder 2 tbsp
  • Butter 2 tbsp
  • Water for kneading
  • Oil for deep frying
  • Salt to taste


Mix flour , milk powder and salt. Rub in the butter and knead to make stiff dough by adding sufficient water. Keep aside covered with a wet cloth. After an hour knead the dough and make lime sized balls. Flatten each ball and smear butter on them. Sprinkle some flour and fold each side towards the center. Repeat this process once again. Flatten into a thick pathiri and deep fry in oil.


Kol Pathiri


About this Dish

Kol Pathiri made of rice flour is a common dish in Muslim homes during Ramadhan. It is soaked in coconut milk and served with chicken curry. It goes very well with fish curry also.


  • Rice flour 2 cups
  • Salt to tase
  • Water 2 cups
  • Coconut oil or butter 1 tbsp
  • Coconut milk 1 cup


Heat water and salt in a deep bottom pan. When water starts to boil reduce flame, add the rice flour and stir constantly to form a dough. Transfer the dough to a smooth surface and knead very well to form a smooth dough. Add the coconut oil to keep the dough from sticking. Shape the dough into lime sized balls and flatten them into thin rounds using a rolling pin or pathiri press. Cook the pathiris on a heated griddle,turning on both sides. Soak the pathiris in coconut milk just before serving.

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