Asthamay Restaurant

Asthamay Restaurant offers delicious food prepared with the care of home cooking and the freshest ingredients. We are proud to offer fast and efficient service.

Asthamay Dining room Come and enjoy an excellent meal from our selection of traditional Kerala dishes and Continental cuisine. Breakfast at Asthamay

Some favorites, a sample from our menu:


Breakfast Snacks
* Pancakes, delicious American style pancakes, with fruit or plain
* Muesli, from the original Suisse recipe
* Espresso, a flavorful Kerala grown coffee

Hot chapatis served with:
* Hummus, topped with olive oil
* Salsa, Mexican style
* Tropical salsa, with papaya and fresh tomatoes
  A selection from our Lunch and Dinner menu    
* Fish Curry Kerala Style, a local delicacy. Bites of fish simmered in spicy coconut milk
* Butter fish, barracuda, snapper ...sautéed in butter with ginger and garlic
* Prawns, Calamari, Crab, and Lobster, the fresh catch of the day
* Vegetable Curry , and the ever popular * Channa Masala, a tasty chick pea curry
* Roasted Potatoes, with fresh curry leaves and garlic

* Vegetable Biryani, Lemon Rice, Cardamom rice

* Italian Pasta, with fresh tomato sauce, or calamari and zucchini, or fish, or shrimp

Recipes

     

Here are some simple but tasty recipes:   Masala Tea   Curd Curry

Masala Tea

Masala tea is a North Indian traditional beverage. It is a milk tea with the aroma of a blend of spices, to enjoy hot and sweet.

    Ingredients:
  • water
  • milk
  • fresh ginger
  • 2 pieces of cardamom
  • one star anise
  • 2 cloves
  • tea leaves

Kerala spices

Preparation:

In a small pot add a cup of water for your tea. Add a few small pieces of fresh crushed ginger, the cardamom, the star anise, the cloves and bring to a boil. Add as much milk as the water and bring again to a boil. Then add the tea leaves and let it boil quickly one more time.
Remove from the stove and strain into the tea pot.

Curd Curry

This is a delicious curry that goes very well with steamed rice.


    Ingredients:
  • 1/2 cup of freshly grated coconut
  • 1 clove garlic chopped
  • small piece of fresh ginger finely chopped
  • a small onion chopped
  • 1/4 cup water
  • 2 pinches of jeera
  • 1/2 tablespoon of turmeric powder
  • 500 ml. of plain yogurt
  • 2 small tomatoes chopped
  • fresh curry leaves
  • 2 green chillies
  • 4 dry red chillies
  • 3 pinches of mustard seeds
  • sunflower oil
     coconut,chilly,mustard seeds, turmeric

Preparation:

To prepare the coconut milk grind 1/2 fresh coconut. Put the grated coconut in a blender with the garlic, the ginger, half of the chopped onion. Add the water and blend until the mixture is soft. Add the jeera, the turmeric powder and blend a little more.
Put the mitxure into a pot and set aside, but do not wash the blender, yet.
Add the yogurt (or curd, as it is called in India) in the blender and let it spin for 1 second. Now mix the curd with the blended ingredients in the pot and heat it on the stove.
Add the chopped tomatoes, the green chillies and let it boil for 1/2 minute. Switch the heat off. Add to the curry the remainder of the chopped onion, the red dry chillies, a few fresh curry leaves and a pinch of salt.

Now the final touch. In a small frying pan, or a large metal cooking spoon, heat up the sunflower oil with the mustard seeds. When the seeds start popping, they are ready and can be added to the curd curry.
Serve hot and enjoy!