Theeyal

Theeyal, which means "burnt dish", is a typical Kerala dish featuring burnt Coconut and is usually dark brown in color. It gets its color from the browning of coconut and also from Tamarind.

Theeyal is made by roasting a mixture of spices which include Coconut, Coriander seeds, Red chili and Fenugreek. The roasted spices are then ground to a paste and cooked in Tamarind juice along with desired Vegetables. Vegetables used for Theeyal include Pearl onion or Shallot, Bitter melon, Potato, Eggplant, Okra, Zucchini, Raw Mango. Theeyal is normally served with rice.

To Grind:

Coconut – 1/4 cup, grated

Shallot - 2

Cumin seeds – 2 tsp

Peppercorn - 1 tsp

Turmeric - 1/2 tsp

Chilli Powder - 1 tsp

Coriander Powder - 2 tsp

For Gravy:

Oil - ¼ cup

Mustard - 1 tsp

Urad Dhal - 1/2 tsp

Asafetida - 1/4 tsp

Curry leaves

Shallot - 10

South Indian Vegetable - 1, diced (Preferably Eggplant, Suraikkai, Ash Gourd, Bitter melon or just Tomatoes)

Tamarind Juice - 1/2 cup

Salt

Dry roast Coconut until golden; followed by Shallot, Cumin, Peppercorn. Roast until fragrant making sure not to burn the spices. Turn off heat and stir in Turmeric, Chilli Powder and Coriander Powder. Allow this mixture to cool down and grind to a fine paste.

Heat Oil in a medium pan. Temper Mustard, Urad Dhal, Asafetida and Curry leaves. Sauté Shallots. Once the Shallots turn translucent add the Vegetables. Sauté for 2 min. Add Tamarind Juice along with required Salt and bring to boil. Add the ground masala and bring to a rolling boil. Cook closed until Oil starts oozing from the gravy.

Serve with Rice and desired Vegetable Sides.

Muttai Theeyal - Add some slit Hard-boiled Eggs to the gravy and bring to a rolling boil; cook closed for about 5 minutes.

Crab Rice

A rich, aromatic crab rice made with sweet jumbo lump crab meat, fluffy rice, warm Indian spices, and generous ghee. The crab is gently sautéed until beautifully golden and lightly crusted, then tossed with fragrant rice for a delicious combination of buttery, spicy, and savory flavors.

Prep Time: 15 minutes

Cook Time: 25 minutes

Servings: 4–5

Rice

• 1 1/2 cups basmati rice

• 4 cups water

• 2 bay leaves

• Salt, to taste

• 2 tbsp ghee

Spiced Crab

• 4 cups jumbo lump crab meat, picked over for shells

• 1/2 cup ghee, divided as needed

• 1 1/2 tsp red chili powder (adjust to taste)

• 1 1/2 tsp freshly ground black pepper

• 1/4 tsp ginger powder

• 1/4 tsp garam masala

• 1/2 tsp salt, or to taste

• 1–2 tbsp fresh lemon juice

• 1 tbsp finely sliced cilantro

Optional Flavor Enhancements

• 1 tsp finely minced garlic

• 1 tsp freshly grated ginger

• 1/2 tsp cumin powder

• 1 green chili, finely chopped

• 1 tbsp finely chopped cilantro stems

Instructions

Rinse the basmati rice 3–4 times until the water runs mostly clear. Soak for 20 minutes, then drain. In a medium saucepan, bring 4 cups of water to a boil. Add bay leaves and salt. Add the rice and simmer uncovered for approximately 8–10 minutes if soaked, or until the grains are about 90% cooked. Drain immediately using a colander. Remove the bay leaves and gently mix in 2 tbsp ghee. Spread the rice on a tray for a few minutes to release excess steam. Avoid fully cooking the rice at this stage. Slightly undercooked grains will finish cooking when combined with the crab.

Carefully pick through the crab meat to remove any remaining shell fragments. If the crab is wet, gently pat it dry with paper towels. Keep the jumbo lump pieces as intact as possible. In a small bowl, combine chili powder, black pepper, ginger powder, garam masala, and salt.

Heat 2 tbsp ghee in a large skillet over medium-high heat. If using, add minced garlic, ginger, and green chili. Sauté briefly until fragrant. Add the crab meat. Sprinkle the prepared spice mixture evenly over the crab. Gently toss using a wide spatula to coat without breaking up the lumps. Reduce heat to medium-low. Cook for approximately 4–5 minutes, gently turning once halfway through. Allow some of the crab to develop a light golden crust. If using pasteurized or precooked crab meat, avoid prolonged cooking. It only needs to be heated through and lightly browned.

Add the cooked rice to the skillet with the crab. Drizzle in another 2 tbsp ghee. Gently toss everything together, taking care not to break the crab lumps. Cook over medium-low heat for approximately 2–3 minutes until heated through. Taste and adjust salt, pepper, and chili powder. Turn off the heat. Add fresh lemon juice and chopped cilantro.

Cover the skillet and let the crab rice rest for 3–5 minutes. Fluff gently with a fork. Garnish with additional cilantro and a squeeze of fresh lemon. Serve hot.

Serving Suggestions: Cucumber Raita, Onion Cucumber Salad, Mango Pickle, Papad

Heat 1 tbsp ghee with a pinch of chili powder and freshly cracked black pepper. Drizzle over the finished crab rice, then add lemon juice and cilantro.

Naan

Soft, fluffy, chewy naan with beautiful golden-brown bubbles and slightly charred spots, just like restaurant-style naan! Yogurt, milk, and a combination of yeast and baking powder create a tender texture, while butter adds richness.

Prep Time: 15 minutes

Resting Time: 4 hours

Cook Time: 15–20 minutes

Yield: 6 medium naans

Ingredients

• 2 cups all-purpose flour, plus extra for dusting

• 1 tsp active dry yeast

• 1 tsp baking powder

• 1/2 tsp baking soda

• 2 tsp sugar

• 3/4 tsp salt

• 3 tbsp plain yogurt, preferably full-fat

• 2 tbsp oil

• 1/2 cup warm milk

• 2–4 tbsp warm water, as needed

• Melted butter or ghee, for brushing

Instructions

Add flour, yeast, baking powder, baking soda, sugar, and salt to a food processor. Pulse briefly to combine. Add yogurt and oil. Run the processor for approximately 20–30 seconds. Gradually add warm milk, followed by warm water a tablespoon at a time. Knead until a smooth, soft, slightly sticky dough forms. The dough should be softer and stickier than regular bread dough. Avoid adding too much flour, as this can make the naan dense.

Transfer the dough to a lightly oiled bowl. Turn the dough once to coat it lightly with oil. Cover with a damp kitchen towel or plastic wrap. Let it rest in a warm place for approximately 3–4 hours, or until noticeably puffy and nearly doubled in size. If your kitchen is cool, place the covered bowl in an oven with just the oven light on.

Lightly flour your work surface. Gently deflate the dough and divide into 6 equal portions. Shape each portion into a smooth ball. Lightly dust each ball with flour. Cover and let rest for another 10–15 minutes to relax the gluten.

Take one dough ball and place it on a lightly floured surface. Roll into an oval or teardrop shape, approximately 7–9 inches long. Keep the thickness around 1/8–1/4 inch. Avoid rolling too thin, as naan should remain soft and fluffy. Repeat with the remaining dough balls.

Heat a cast-iron skillet over high heat until very hot. Lightly brush or sprinkle water on one side of the rolled naan.

Place the wet side directly onto the hot skillet. Immediately cover with a lid. Cook for approximately 45–60 seconds until bubbles form and the surface begins to puff. Remove the lid and flip the naan. Cook the other side for another 30–60 seconds until golden with characteristic dark brown spots. Remove from the skillet and immediately brush generously with melted butter or ghee. If your cast-iron skillet is oven-safe, you can briefly invert it over a gas flame (with appropriate care) to char the naan, but the covered-skillet method works beautifully on its own.

Stack cooked naans on a plate. Brush each with melted butter. Wrap loosely in aluminum foil or place in an insulated container. Serve warm.

Delicious Naan Variations

Garlic Butter Naan

• 4 garlic cloves, finely minced

• 2 tbsp melted butter

• 2 tbsp chopped cilantro

Mix garlic and cilantro into melted butter. Brush generously over hot naan.

Honey Ginger Naan

• 1 tbsp freshly grated ginger

• 1 tbsp honey

• 1 tbsp melted butter

Mix together and brush over warm naan for a sweet, aromatic finish.

Paneer Naan

• 1/2 cup grated paneer

• 2 tbsp chopped cilantro

• 2 garlic cloves, minced

• Pinch of salt

• Pinch of cumin powder

Mix the filling. Place a spoonful in the center of the dough ball, seal, and gently roll into an oval. Cook as directed.

Cheese Naan

• 1/2 cup shredded mozzarella

• 1 tbsp chopped cilantro

• Pinch of chili flakes

Stuff the dough with cheese, seal well, and gently roll. Cook over medium-high heat until puffed and cooked through.

Naan pairs beautifully with butter chicken, paneer butter masala, dal makhani, and channa masala.