1. KERALA CUISINE MADE BY:AAKANSHA,SUMIT, ALOK , AKSHAY SHARMA

2. BREAKFAST
Kerala cuisine offers many delicious vegetarian breakfast dishes that are often relatively unknown outside the state. These include Puttu(made of rice powder and grated coconut, steamed in a metal or bamboo holder) and kadala (a curry made of black garbanzo beanschana), idli (fluffy rice pancakes), sambar, dosa and chutney, pidiyan, Idiyappam (string hoppers - also known as Noolputtu and Nool-Appam (or Idunni) in Malabar), Paal-Appam, a circular, fluffy, crisp-edged pancake made of rice flour fermented with a small amount oftoddy or wine, etc. Idiyappam and Paalappam are accompanied by mutton, chicken or vegetable stew or fish moli (the most common dish is pearl spot in a coconut based sauce). In North Malabar area,breakfast is known is Kathaladakkal and Praathal in rest of Kerala.Most importantly almost all the dishes of kerala uses coconut oil for cooking purposes.

3. FISH CURRY

4. LUNCH AND DINNER
Kerala's own cuisine-Sadya: Sadya is the most famous main course food of Kerala, probably Kerala's own. It is receipe with a set of curries with Kerala rice(boiled rice) along with sambar, parippukari with ghee, pachadi, kichadi, aviyal, puliyan, kuttukari, Kalan, Olan, Injikkari, rasam, pappadam, pickle, raita, sweetners(two or three different types), payasam. Kerala biryani: Popularly known as Malabar biryani or Thalassery biryani. This is the only biriyani variant of Kerala so it can be called Kerala biryani. Thalassery biryani is a famous dish all over Kerala for its exquisite taste and aroma. The speciality of this biriyani when compared to the other biryani variants is the choice of rice(Khaima rice and not Basmati) and the method of preparation.

5. BAKED TAPIOCA DISH

6. SPICES IN KERALA CUISINE
As with almost all Indian food, spices play an important part in Kerala cuisine. The main spices used are cinnamon, cardamom, ginger, green and red peppers, cloves, garlic, cumin seeds, coriander, turmeric, and so on. Few fresh herbs are used, unlike in European cuisine, and mainly consist of the commonly used curry leaf, and the occasional use of fresh coriander and mint. While Tamarind and lime are used to make sauces sour in North Malabar areas; the Travancore region uses only kodampuli (Garcinia cambogia), as sour sauces are very popular in Kerala. Sweet and sour dishes are however, rare, but exceptions like the ripe mango version of the pulissery and tamarind-jaggery-ginger chutney known as puliinji or injipuli which is also known as Sou Ginger are popular.

7. FAMOUS KERALA CUISINE PUTTU AND KADALA CURRY AAPAM WITH STEW
- Puttu is a cylindrical steamed rice cake cooked with coconut shavings and is extremely popular dish
Honestly, appam is a revolutionary food. Not once did I devoid myself of the pleasure of its company. It's got a soft and thick center and a paper thin outside. It's essentially a rice pancake which you can pair with almost anything and it will still steal the spotlight. In a typical Southern stew you'll find chunks of chicken or meat bathed in a  beautifully spiced and dreamy coconut gravy. (Recipe: Chicken Stew and appam by Joey Matthew)

8. PUTTU,KADALA,IDDYAPPAM

9. DOSA GHEE ROAST WITH KERALA STYLE SAMBAR
 Dosa is listed among 'World's 50 most delicious foods' and for good reason. Made from fermented rice and lentils, the ghee roast dosa is cooked in pure ghee and roasted till it gets as crisp as it can. (Recipe: Onion Rava dosaand sambhar by Niru Gupta)

10. DOSA GHEE ROAST WITH KERALA STYLE SAMBHAR

11. IDIYAPPAM WITH EGG CURRY
 Idiyappam, also known as noolappam is made of rice flour, salt and water. A number of thin strands or sevai are entwined together to make this lovely appam. It's plain texture is what makes it versatile and allows it to be paired up with all kinds of curries. 

12. KERALA PAWAN CURRY
NADAN KOZHI VARUTHATKU AKA SPICY CHICKEN FRY
 It's amazing to see how simple ingredients come together to make a lovely dish. The traditional prawn curry is sprinkled with chilli, salt, pepper and then dipped in a whole lot of coconut milk, jaggery and finally finished with curry leaves. (Recipe: Chicken fry by Niru Gupta) 
As mundane as chicken fry sounds, this version is downright delicious. Served up on a banana leaf, chicken is fried with onion, garlic, chilli, vinegar and coriander. Let me warn you, this fiery feast will get you hooked!

13. CHICKEN FRY AND FRESH MUSSELS

14. KALLUMAKKAYA ULARTHIYATH OR MUSSEL STIR FRY
ERISSERY OR PUMPKIN AND LENTIL STEW
 Mallu food makes me want to believe that everything from the sea can taste delicious. This mussel stir fry requires additional preparation time as the mussels need to be cleaned out but the wait is worth it. The mussels are  cooked in shallots, garlic,  chillies, turmeric, garam masala and a heavy dose of grated coconut.
 This is probably one of the most popular vegetarian curries in Kerala. It uses a slightly sweet pumpkin and dried lentils as core ingredients and goes brilliantly with a bed of rice and neer dosa

15. NAADAN BEEF FRY OR KREALA STYLE BEEF FRY AND MALABAR PAROTA
KERALA STLE FISH MOLEE/ MOLY
 The dark hue of this dish reflects the depth of its almost paralyzing flavours. The beef is well cooked and generously coated with curry leaves, ginger-garlic paste and mustard seeds. (Recipe: Malabar Parota by Niru Gupta) 
 Don't mistake this for just another fish curry because it's absolutely sensational.  The flavour of coconut and cocoum also known as kudampuli take this dish to a whole new level.(Recipe: Meen Moilee by Manish Mehrotra)  

16. CRISPY BEEF FRY
FISH MOILEE IN A BOWL