Wish You All A Wonderful New Year!

 

















Wish you all a Wonderful New year filled with whispers of love,thumping joy,luck galore,sound health and blissful peace...

I think I enjoy the self imposed hibernation...indulging in a silent conversation with myself....or is it the new indolence incarnate?....I find it easier now to drool over the lovely recipes of all my blogger buddies and eat my private meal with absolutely no qualms about picture perfect looks....somewhere the urge to write remains....but I now rather enjoy learning from others...though I trot around the blogs very less these days....It is nice to see you all becoming super creative every day....

Thanks to all you wonderful people out there in this cyberspace who has always remembered me and left a loving phrase once in a while...love u all...


  

Kabhi Alwida Na Kehna....

 















I'm taking a long break from blogging....Blogging...I had stumbled upon it quite unexpectedly....happy to have got to know so many of u....it was a media for me which kept the threads of life more colourful....learnt a lot about not only food...about places,cultures,traditions,values,ethnicity....for me personally it has been a very rewarding experience....your comments,your words of appreciation....they werent just a virtual socialising for me...it was a greater feeling of being a part of a large community,a sense of satisfaction and happiness...Solitude of a housewife is at times a bit painful....especially when u have had earlier a career and a lot of people around...the transformation at times is a bit frustrating....but blogging has definitely kept me ticking...has made the transition easier....Thanx....thanx a ton....I enjoyed it....every smile on u'r face brought a lot of happiness to me....thanx thanx a lot....Thanx to blogging for having given me so many wonderful friends many whom I feel I know them for years.....LG/Inji who saw to it that she left a word of appreciation for almost every new post when I had just begun ... Sumitha,Archana,Annita,Ashwini,Shilpa,Indira,Manisha,Pushpa,Karthi,Tanuja,
Arjuna,Vaishali,Anthony,Priyas,shankari,Shaheen,Sailu,Vineela,starryN ....
I have always feltlike age old friends....and a host of new blogger
buddies like Gattina,Prema,Chandrika,Indosun,Surya,Asha,Lera,Linda,
Daagh,Maddy,Mathew,Menu today,Where's my mind,Velu.... to mention a few and
Aqua,who used to try my recipes and come up promptly with his feedback..
the other non bloggerfriends like Devi,Kerala Girl,Rg and a host of many anonymous friends....Thanx dear friends....u have all brought me a lot of happiness....So ....Let's not bid adieu....hope to meet u all somewhere some time...All the best to everybody... 

Breakfast- Desi

Vellayappam-Ishtu &Corn Puttu
  

 
















Chowchow bath &Poori-Aalu subji
 
 
 
  

Crab Masala & Shami Kabab

This is a masala gravy that we make at home often and goes well with prawns,mussels,chicken,mutton and eggs.So you may substitute crab with any of these but adjust the time for cooking accordingly. Straight to the recipe now:
Ingredients
Crab-250g( cleaned and cut into pieces-remove the dead man fingers,a spongy stuff and the smaller claws)
Onion-1 medium
Potatoes- 2 medium size
Tomatoes-2 small
Green chillies-3(slitted)
Ginger-20g(pounded)
Garlic-8pods(pounded)
Red chili powder- 1 tsp
Coriander powder-4 tbsp
Turmeric powder – 1/2tsp
Pepper- 1/2 tsp Powder
Grated Coconut -1/2 cup
Coriander leaves-a bunch-chopped
curry leaves -2 sprigs,chopped
Oil-1 tsp
Salt - as rqd
Water-as rqd

 















Method
Marinate the crab pieces with a little turmeric,salt and chilli powder and leave it for 5 minutes.Chop potatoes&tomatoes into medium size pieces.Chop onion into smallpieces.Add the marinated crabs and the remaining spice powders,onion,tomato potato,green chilli,ginger and garlic.Add 1/2 cup water and 1tsp oil.Add salt as rqd.Cook it for 7-8minutes till the crab gets cooked.You can make out from the appearance of the flesh.Grind coconut into a smooth paste.Now add the coconut paste to the cooked crab.Add coriander leaves and curry leaves.Add water if you want a thinner gravy.Mix everything well and cook it over a medium flame for 3-4 minutes.Serve hot with steamed rice or chappathi.I love this gravy with Mutton especially.
 
















Kababs/Kebabs seem to have come from Iran originally...Seems to be a Persian influence altogether.'Kebab' means broiled meat.Wherever be the origins one may trace it to, it is an absolutely wonderful dish for most nonveg lovers and no wonder it is so popular all over the world.Even the British walk into an Asian take away here and ask straight away for chikken tikka and kebabs!!The variety of kababs are amazing, like the more popular

sheekh kabab

nargis kabab,shami kabab,Bihari kabab,Reshmi kabab,Chapli kabab,Peshawari kabab,etc and the not so common Chelo kabab,Luleh kabab,Tas kabab,Kabab e soltani,Kabab e kafqasi,Chenje kabab,Mahi kabab(Fish kabab),

Bannu kabab

Jujeh kabab etc etc...!!.Shami kabab is considered to be a Tehranian hamburger.It is quite a common variety of Kebab in India and Pakistan.

Ingredients


minced Mutton-250g
Egg-1
Onion-1 small
Green Chilly-4 chopped
Bengal Gram/Chana dal-50g( soaked overnight )
Garlic-7pods
Cumin Seed-1/2tsp
Cardamoms-2pods
piece Cinnamon-1/2 " piece
Ginger -1/2 "piece
Pepper corns-6
Red Chillies-3
Ghee-as rqd

Method
Add reqd amt of water(say 1 1/2 cup) to the minced meat and salt as rqd, and allow to cook over medium flame till the meat becomes tender and all the water is absorbed.Grind the meat into a fine paste.
Now grind together ginger,grlic,cardamom seeds,cinnamon,pepper corns, red chillies and the soaked gram dal into a fine paste.Mix it with the ground meat thoroughly.Beat the egg well and add it to the mixture to make a uniform dough.Add finely chopped green chillies and onion to the dough and mix them well.Shape them into small patties or flat circles as kebabs. Heat ghee and deep fry the kebabs till they become golden brown.Serve with Chilli chutney or any sauce of u'r choice!!

  

Curry Mela by Bachelor Cooking

Onasadya-a small glimpse

I dont think many of us can ever dare to make a complete Ona Sadya which is traditionally an 8 or 9 course sadya with dishes going upto 64!! Well,probably that suited Kerala of the yesterdays with a matriarchal joint family system,where in each family you had dozens of members!!With the growing no. of nuclear family a 9course Ona sadya is just a dream and memories which we can ruminate over....Onam for Keralites is a very democratic festival...people from all walks of life,cast and creed participate in the spirit of Onam...it could be in the form of a sumptuous sadya,a beautiful floral decoration,pookkalam,various games-onakkali or even the rebates and discounts offers which flourish the market or an Onam bonus!!

Malayali's zeal for celebrating onam is best expressed in the age old saying"Kaanam vittum Onam unnanam", which literally translate as, sell even u'r possessions,but celebrate Onam!Onasadya is a real banquet which marks the celebration.It is basically eating rice with umpteen no of curries,side dishes,sweets and savouries....everything vegetarian!

A sadya starts by laying down banana leaf(Thooshanila) with its end facing left.The first item to be served is Salt!Perhaps reminding us of the existential realities of life and a gesture of gratitude.Then comes the different types of 'Upperi',the salty crisps.It could be raw banana,jackfruit,bittergourd(kondattam) or brinjal,spiced and salted, fried in coconut oil.Then comes the Sharkkarapuratti or Sharkaraupperi,which is raw banana fried and coated in spiced jaggery syrup.Different varieties of Achar,pickle follow like lemon,ginger,raw mango,beetroot etc.Then comes the Naaranga curry,which is made using a species of lemon(Maatalanaaranga).Papadam(Papad) and Pazham Nurukku(steamed kerala banana with grated coconut) comes next.Next you have the various Thoran & mezhukkupuratty items,the dry vegetable dishes,made of yam/raw banana/beans/cabbage etc.Now comes Avial,a must in any Sadya,which is an assortment of all vegetables in a coconut curd base..(Seems to have bn invented by Pakkanar of Parayipetta panthirukulam myth).Then follows the various 'Thodukarikal' which include Kichadi/Pachadi, Olan etc.By now steaming hot rice will be served in the middle of the banana leaf with all the other items decorating the border!Now comes 'Ozhichukarikal',the main curries, which include Parippum Neyyum(lentils with ghee)-served first,Erissery made of pumpkin/snake gourd/raw banana etc,Sambar(very likely a cross border influence on Kerala kitchen),Kaalan,Pulissery etc.,Finally comes a small plantain and various sweet porridges or Payasams-Palada/Palpayasam/ParippuPrathaman/ChakkaPrathaman etc.Some have sambaram,spiced butter milk and rasam, after eating payasam.Hot Water, boiled with dried ginger or cumin generally served in any sadya is wonderful for proper digestion....And finally you get up with a big smile on u'r face and a heavy stomach!! Some families have the tradition of lighting a lamp and leaving one banana leaf filled with all dishes for Ganapati before starting the banquet....and as per tradition before starting to eat, each of us are supposed to keep off a very small portion of all the dishes for 'Trikkakkara Appan' or Mahabali,the legendary king of Kerala!! When the delicious spread is all before us, sometimes we forget his share!! :)


Sambar














Sambar is one dish which has plenty of variations.You find a lot of varieties in Sambar from region to region in terms of taste,consistency,ingredients etc like for example, the slightly sweet sambar in some parts of Karnataka which comes with the addition of jaggery.For Keralites generally as

Annita

rightly said, Sambar is a curry which is made to finish of all the vegetables!!I think within Kerala itself u have different varieties of Sambar, like for instance, in the North we add coconut and in the South I have seen that majority do not add coconut.Then you have some variations like

NambooriSambar

where ghee is used, but in most of the common households in Kerala ghee is not added,rather coconut oil is added.So here goes the recipe for Kerala Sambar as made in my home.

Ingredients
Assortment of vegetables~200g(I used 1carrot,1potato,a few beans,1beetroot,1drumstick,4Okhra,1brinjal,1/2onion,a small piece of ash gourd,pumpkin&yam,5Tindora,1raw banana,2Tomato) all chopped into a finger length size.
Garlic-10 pods
Baby shallots-10
Green chilli-3(slitted)
Tamarind paste-1 tsp(as reqd)(If u r using tamarind,soak it in hot water and squeeze out the juice)
Red gram Dal/Tur Dal - 1/4 cup
Chopped coriander leaves - 2 tsp
Ghee/Oil to add with dal - 1/2 tsp (Optional)
Water-as rqd
Sambar Masala
Grated coconut-3tbsp
Pepper corns- 1/2tsp
Dry red chilli-2
Turmeric powder-1/4 tsp
Cumin seed-1/2 tsp
Fenugreek seed-1/4 tsp(slightly less)
Coriander seeds-1 1/2 tbsp
Curry leaves-a sprig
Oil-a tsp
Seasoning
Curry leaves-a sprig
Mustard seeds-1/2 tsp
Dry red chilli-2
Asafoetida/Heeng/Kaayam) - a small pinch
Oil/ghee-as rqd

Method
Pressure cook Tur dal,and garlic adding enough water(3/4cup or slightly less) for 3-4 whistles.(Do not add salt before the dal is cooked,for it will delay the cooking)Mash the dal and now add the vegetables,shallots and salt.Cook further (without the whistle)say 5-7 minutes or till the vegetables are cooked.Meanwhile Heat oil in a wok.Saute coriander seeds,pepper corns,turmeric powder,cumin seed,fenugreek seed,dry red chilli and curry leaves together for 2 or 3 minutes or till u get a fine aroma.Keep it separate.In the same wok saute grated coconut till it becomes golden brown.Allow all the ingredients to cool and grind them to a paste adding enough water.Now add this paste to the cooked dal and vegetables,mix well.Add the tamarind paste or juice.Mix well.Add salt if rqd.Now allow it to boil.Once it has boiled prepare the seasoning.Heat oil/ghee in a small wok.Splutter mustard seeds,curry leaves,dry red chilli,and asafoetida powder.Add the seasoning to the Sambar and mix well.Sambar is ready! One cd say that this is a stronger sambar,stronger in flavour,spices and consistency.

Koottucurry















Koottu curry is another popular side dish in any sadya.It is a mixture of vegetables cooked with whole bengal gram.It is one of my most favourite side dish in the sadya.
Ingedients
Whole Bengal gram-1 cup
Chilli powder-1 tsp
Pepper powder-1 tsp
Turmeric powder-1/2 tsp
Cumin seed-1 tsp
Grated coconut-4 tbsp+1 tbsp
Green chilli-2 slitted
Assortment of vegetables like yam,raw banana,potato,pumpkin etc)-100g(cut into small pieces)
Mustard seed-1/2 tsp
Curry leaves-1 sprig
Copra/Coconut pieces-1/2 cup
Dry red chilli-2
Method
Pressure cook bengal gram adding enough water(~2 1/4 cups) till the gram is cooked well(~5-6 whistles).Now add the vegetables,chillipowder,pepper powder,turmeric powder,green chilli and salt(adding a little water,if rqd) till all the vegetables are cooked.Meanwhile grind 4tbsp coconut with cumin seed to a very coarse paste.Add this paste to the cooked vegetables.Mix well.Cook further till everything forms a thick heavily coated gravy(koottu).Now prepare the seasoning by spluttering mustard,curry leaves,dry red chilli,the copra pieces and 1tbsp grated coconut(coconut should turn golden brown).Now add this seasoning to the koottu and mix well.Koottu curry ready!!
MathanErissery
 

MathanErissery

Aviyal

Aviyal

Olan
 













Olan is a milky white side dish in a sadya,taste more like a vegetable stew.

Ingredients
Ash gourd-a small piece 50g-cut into thin pieces
Pumpkin-a small piece-50 g-cut into thin pieces
Potato-1(optional)cut into thin pieces
Red Beans(Mampayar/Vanpayar)(You could use black eyed bean as well)-75g
Coconut milk-1 cup
Green chilli-4(slitted)
Curry leaves-2 sprigs
Coconut oil/oil of u'r choice-2 tsp(the characteristic taste of Olan owes to the fresh coconut oil)

Method
Cook the vegetables and the bean adding salt,water and the green chillies.Once they are cooked add the coconut milk.Reduce the flame.Cook for a minute or two.Finally add fresh curry leaves and coconut oil and remove from the fire.Mix well.Olan is ready!!

PadavalangaErisssery

PadavalangaErissery

Pachadi 















Pachadi is a yoghurt based side dish which you can make with a lot of vegetables like cucumber,tomato,okhra,bittergourd,ash gourd,beet root etc.The recipe remains the same but the pachadi takes on the flavour of the vegetable added.But the common variety is made of either cucumber or ashgourd.

Ingredients
Cucumber-100g(cut into small uniform pieces)
Green chilli-2+2 chopped
Fresh grated coconut-3/4 cup
Thick yoghurt-3/4 cup
Mustard-1/2 tsp+1/2 tsp
Salt-as rqd
Oil-as rqd
Curry leaves=2 sprigs
Dry red chilli-2

Method
Cook the cucumber adding enough water, 2 green chillies chopped and salt.Grind together coconut and green chilli.Pound lightly 1/2 tsp mustard in a mortar and pestle(You may just turn the pestle over the mustard seeds lightly,not really grinding them(Ideally mustard should not be ground).Now once the vegetables are cooked,remove from fire.Add the coconut paste and the yoghurt.Mix well.Now prepare the seasoning with the mustard seed,curry leaves, and dry red chilli.Add the seasoning to the pachadi and mix well.Pachadi is ready.

Kurukku Kaalan  

KurukkuKaalan

Injithair

 

Injithair

Beans Cabbage Thoran
  











Chop cabbage,beans.and 1 small onion into small pieces(say 150g).Add 1/4 tsp turmeric powder,4green chillies chopped and salt.Mix well with the hand.Add some water,just enough for the vegetables to cook.Once it is nearly cooked add 2tbsp grated coconut.Mix well. Now prepare the seasoning in a small wok.Heat oil,add mustard seeds,cumin seeds,curry leaves and dry red chilli.Add the seasoning to the Thoran and mix well.
Pazham Nurukku&Pappadam














Chop steamed kerala banana into small pieces.Add grated coconut,sugar and ghee.Serve it with papads.
ParippuPrathaman

ParippuPrathaman

ChakkaPrathaman

Palpayasam

PachakkayaMezhukkupuratty

PayarMezhukkupuratty

Pulissery

Maampazha Pulissery
 

Rasam

Annita'sOnasadya

An Onasadya in UK

Varathauppery/Naluppery &Chakkauppery
 











Raw banana is peeled and cut into 4, and then sliced into medium thick pieces, washed thoroughly and then soaked in water in which turmeric powder and salt is added.It is kept marinated for an hour.It is then removed from the water,patted dry and then deep fried to crispy chips called Varathauppery/Naluppery.Alternatively some people marinate the raw banana with turmeric powder and deep fry it in very hot oil and then later sprinkle salt water.The same recipe substituted with raw jackfruit will make chakka uppery.

Sharkkarapuratty
 















For sharkkarauppery banana is cut into slightly thicker pieces,fried similarly as naluppery.A jaggery syrup with cumin and dry ginger powder is prepared with a thick consistency.Now the fried banana pieces are mixed with the jaggery mix,turned well and once all the water content vanish and jaggery coating becomes dry and powdery, it is put in an airtight container.
PuliInji
 















It is a sweet and tangy side dish,a must in any sadya.
Ginger- 25gm
Green Chilly-4-chopped small
oil-2tbsp 25gm
Dried red chilly 1-cut in to 4 pieces
Mustard seeds 1/2tsp
Tamarind- size of a lemon
Hot Water- 2cups
Turmeric powder- 1/4tsp
Chilly Powder- 1/2tsp(u may personalise accdg to u'r preferences)
Jaggery (powdered) -25gm
Curry leaves -1 sprig
Fenugreek /Methi/Uluva seeds- 1 pinch
Rice-1tsp
Method:
Peel the ginger and chop it into very small pieces.
Heat oil and sauté ginger until it turns golden brown and you get a fine aroma. Add green chilly pieces and saute further and keep it aside.Now prepare the tamarind pulp by mixing tamarind in hot water and extracting the pulp.Boil the tamarind pulp adding chillipowder,turmericpowder,jaggery powder and salt. Boil until the solution becomes thick.Now add the fried ginger and chilly pieces,reduce it to a saucy texture.Now prepare the seasoning in a wok.Heat oil,add mustard,curry leaves&dry red chilli.Add this to the sauce.Dry Roast the rice grains& methi seeds, and powder.Add this powder to the sauce.Mix everything well.Puli Inji is ready.

Shaheen'PaavakkaPuliinji

Theeyal
Theeyal is more common in South Kerala than in North kerala.Here again you have plenty of varieties depending on the vegetable you add.You can make theeyal using prawns as well!!(but not for sadya of course!! :)
ParippumNeyyum

Parippu Neyyum is all about cooking tur dal(red gram dal) adding turmeric powder and green chilli, to a mushy consistency.Add salt and then serve with ghee.Some add a seasoning of baby shallots,and cumin seeds.Traditionally garlic should not be used as a seasoning for Parippum neyyum prepared for festivals.But those who wish can add 2 or 3 garlic pods crushed in the seasoning.
Naarangacurry
Achar
Uppilittathu

Raw mango,gooseberry,green chillies etc are brined days before the sadya and served as a wonderful side dish.
Paalada
Somebody help me!! My stomach is too full!! :)

Hearty Onam wishes!!

Onam

  

Double Ka Meetha/Shahi Tukre-JFI-Milk

It was a couple of months back my sweet Nellore girl had asked me,"Ma'am,can you get me the recipe for Double ka meetha?..."I was in one of my usual absent mindedness that I said that I dont know it at all...While JFI was announced,I tried to recollect all those sweets that I had eaten which had dairy products in it!!It then struck me that a couple of yrs back when I had been to Hyderabad for a week's stay,I had pounced upon something called Double ka Meetha in the Menu card,for the obvious reason that it translated as double sweetness!! I love anything sweeeeeeeeeeeet and anything Hoooooooooooot,eccentric,ain't I?!!Then I remembered my Hyderabadi friend saying that Khubani Meetha,and Double ka meetha are inevitable Hyderabadi desserts for any kind of celebration...So I fixed it on Double ka meetha for JFI Milk hosted by

Vineela

.. Hmm...Milk,butter/ghee and double cream :)!!!....Interestingly I found that Shahi Tukre which is quite a popular sweet in North India and Pakistan is nothing but Hyderabadi Double Ka Meetha...Hmm...so obviously the Moghul influence...

Hyderabadi cuisine stands tall with its 400yr old culinary culture,its Nawabi aristocracy and is a wonderful blend of Mughal,traditional Andhra& Telangana cuisine.You know, in the Nawabi banquets often the dishes were decorated with varq (a very fine pure silver leaf)!!Gosh!!I wish I could be a guest of the Nawab!!Hyderabadi Biryani has become one of the most sought after Biryani variety.Interestingly,when I went thro' the recipes of Hyderabadi Biryani, I found that they are much the same as

Malabar Biriyani

.Well Hyderabadi cuisine doesnt stop with Hyderabadi Biriyani.There are plenty of wonderful lipsmacking dishes that come under this genre.Some of their culinary delights include Khubani ka Mitha, Pheni- a sweet vermicelli delicacy eaten during the festival of Diwali and Halim, a meat dish traditionally eaten by Muslims during the holy month of Ramadan(Very much like the Malabar Alsa) and a host of other pure ghee sweets etc.I remember that we did plenty of shopping in Hyderabad.... bought plenty of sweets from the Karachi Bakery near Mau'zzam Jahi Market, Nampally(Osmania biscuits),Badaam ki jaali from some shop near Azeez bagh palace and one big basket full of grapes,some pearls,lots of sarees,bags etc on the way back from Hyderabad!

Double Ka Meetha is perhaps the most famous sweet dish of Hyderabad, served on every festive occasion,&easy to prepare as well.Often it is served warm, and it would be a wonderful dessert for a chilly winter! But you can have it chilled too,if it like it that way...It is just awesome either way!Hmmm...it is a little high in calories,but very very very tasty.....Ok...ok...I know u guys have to go thro' so many recipes in the JIHVA....so let me cut short my banter and now straight to the recipe:
Double-Ka-Meetha
 















Ingredients:
Regular white bread-4 slices (cut each slice into 4 pieces)
Milk-1 1/2 cups
Sugar-3/4cup
Water-1/4cup(for sugar syrup)
Double cream-1/2 cup(u can use less as well)
Butter/Ghee-1+1=2 tbsp
chopped cashew nuts-25g
Raisins-25g
Almonds-25g(blanched and slivered)
Cardamom-1/2 tsp
Saffron-1 or 2strands
Dates-25g-chopped(optional-not added traditionally)
 













Method
Cut the edges of the bread and cut each slice into four pieces.Heat a pan.Add some butter or ghee and roast the bread pieces until both the sides turn golden brown.Now arrange the bread pieces in a large baking pan.
 












Roast all the nuts and raisins in ghee/butter and spread them over the fried bread pieces along with chopped dates uniformly.Now boil milk with saffron and cardamom powder.Pour the hot milk over the arranged bread.Now make a sugar syrup in a sauce pan.Pour this sugar syrup also over the bread.Finally pour the double cream uniformly over the bread.Either serve it hot or refrigerate and eat it chilled!! It is a tru Nawabi dessert that you will love to the last morsel!It is just irressistible...a sweet tooth's ecstasy!
















Bread Pudding
I just tried the European counterpart of Double ka Meetha,the bread pudding.I just personalised

Ellen Warfield's recipe

a few changes, like, I used cardamom powder, instead of cinnamon,added some double cream,glazed cherries...hmm... that's it.Having tasted Double Ka Meetha I should say that Bread Pudding falls short of the richness and the fine aroma of Double ka Meetha.Double ka Meetha,to be honest, is at least 10 times better than the Bread pudding...It is amazing just the method of cooking makes so much of a difference on the taste!
  

Khubani Meetha