Recipes for Cooking - Travancore Cuisine

Travancore a region in Kerala also known as Thiruvithaamkoor in malayalam. This region forms the southern part of Kerala, the god's own country. Find below the list of dishes dished out from this region.

- Beef Ularthiyathu : A dry spicy preparation with Beef usually served as an accompaniment with Appam. Click here for its recipe
- Kerala Moru Curry : Moru is a preparation using Curd and spices. This is similar to sambar when it comes to purpose in a meal. This is usually mixed with boiled rice and consumed. Click Here for its recipe
- Karimeen Pollichathu : Karimeen is a type of fish (Pearl spot fish). The fish is prepared by covering the marinated fish with plantain leaves and shallow fried and finished with coconut milk. Click here for its recipe
- Vellappam : A rice pancake prepared using Coconut milk, something similar to dosa. Served for breakfast. Click here for its recipe
- Travancore Sambar : Sambar prepared in Travancore style. Served as an accompaniment to boiled rice. Click here for its recipe

To view all the popular dishes and recipes you can visit by clicking here
Alternatively you can choose to visit the blog -

In the next post to follow or the post after next, I will write about Mangalorean Cuisine.

Effective way to Hard Boil eggs

This is the second time I slipped into hibernation, my apologies. I hold a decent job (Decent in the eyes of the society) and for this reason am I not in a position to dedicate time to this blog. Anyways, coming back from hibernation I would like to talk about something that sounds too simple yet we most often make a mess out of it.
Cooking Eggs!!!, in this post I would talk about Hard Boiled eggs. Although the name suggests hard boiled, it is not hard but soft and tender. Sometime back I had written a post on Egg Handling, please refer to the same to efficiently handle eggs.
Ok now, how do we positilvely boil an egg to perfection? This is how, to make a perfect hard boiled egg one can cook the egg at 65 degree Celcius for about six hours to achieve a tender white and a semi solid yolk or follow a fool proof method as below

- Place the eggs gently in an empty pot. Some sources recommend making a shallow hole with a pin at the flatter end so that it'll let the expanding air escape thus reducing the chance of cracking but studies have shown this isn't a reliable technique.Adding salt or vinegar to the water, however, may help the proteins in the white coagulate faster so any cracks in the shell quickly get plugged.
- Fill the pot with enough cold tap water to completely cover eggs with about 1 inch or 3 cm of water over them. If the water is cold, the eggs will take longer to cook. If the water is hot, though, you may risk the water getting too hot and overcooking the eggs. Put on a lid.
- Bring the water to a roiling boil over high heat, then immediately remove from heat. As soon as the water reaches the boiling point, remove the pot from the heat. Don't remove the lid so that the water doesn't cool off too quickly. You want it to hover at a temperature close to but below boiling. Leave the eggs in the hot water for ten minutes. It is important you do not time the ten minutes until the water started boiling. If you set the timer before that, you will end up with soft-boiled eggs. And if you set it too late or let the eggs linger at boiling temperature, the yolks will turn a slight greenish color and begin to smell like sulfur.
- Stop the cooking process. Chill the eggs by placing them under cold running water or in a bowl of ice water. Let them sit for a few minutes until the egg is completely cooled.
- Peel the eggs when they're cool enough to handle. Source :

There you go, you'll have a perfect hard boiled egg if you are to follow the steps judiciously. Also, you'd be interested in knowing an sure shot effective way to peel a boiled egg. I had mentioned in my previous post that I would list the Travancore Cuisine's popular dishes and recipes. I would do that in my next post.

Few other interesting recipes

Popular Posts


World Cuisines part of World Cuisines. Copyright 2011-2012 All Rights Reserved. Concept by Mudra Media