Tuesday, May 30, 2006

Thenga Dosa/Kobbari Dosa/Coconut Dosa

Fermentation of the dough

Thenga Dosa is one of my childhood memories when Achan, my brother and I used to sit in the kitchen and Amma used to serve us hot hot dosas straight from the tawa...We had nicknamed it 'Vannambala Dosa'(cobweb dosa!!), for when the batter is made very thin, it formed a dosa with lot of web like gaps!!...and when the batter is thick it became our 'cushion dosa'!!...We liked both...so thick or thin, tis your choice.

Fine Rice flour-2 1/2 cups
Dessicated coconut - 1 cup(can use grated coconut or 1cup coconut milk)
Cooked rice - 1 fistful
Sugar - 5 tbsp
Salt- As required
Fast action dried yeast - 7g
Luke warm water - 1 cup
Sesame seed oil-2tbsp


Grind together the rice flour,Cooked rice,Dessicated coconut,salt,sugar& fast action dried yeast into a very fine batter in luke warm water and stir well.Heat in the microwave for 2 minutes and leave it for fermentation for nearly 2hours.Heat a non-stick griddle.Apply some sesame seed oil, pour a ladle of the batter, and then cover it with a lid to cook.Do not try to spread it much like the usual dosa.Cook it for 2 or 3 minutes on a medium flame.Flip it to the other side and cook further till it becomes golden brown and both the sides are well cooked.Now You may serve it with the usual coconut chutney or with the spicy
  • muttonvattichathu
  • or with
  • egg curry

  • Payar Mezhukkupuratti


    Mezhukkupuratti is a typical style of blanching the vegetables in a chilli salt mixture and finally topping it with some oil and frying it. 'Mezhukku' means 'oil' in Malayalam & 'Puratti' means 'smear'...yes, that's it.... smearing oil on blanched vegetables and frying...You can prepare a mezhukkupuratti out of all the beans variety,and vegetables like raw banana etc.It is again the easiest way(suitable for Bachelor cooking)of preparing a veg side dish.


    Payar(Indian Runner Beans/Cow pea beans)-250g
    Red chilli powder-3/4tsp
    Turmeric powder-1/2tsp
    Green chilli-2(slitted)
    Coconut oil-1tbsp(any cooking oil can be used)
    Salt-as required


    Cut the beans into 3/4inch long pieces.Add green chilli,chilli powder, turmeric, and salt. Blanch it adding just enough water. Once the water has almost completely evaporated,add coconut oil.Stir it for a couple of minutes.Mezhukkupuratti is ready.
    Here is another interesting recipe for cow pea beans from another co-blogger.
  • Vaishali

  • North Malabar Injicurry(Injithair)


    It is quite interesting to see the differences that exist in the cooking style of people from the North and South of a very small state like Kerala...So one can imagine the great culinary diversity ofa country as big as India...'Injithair' as called by the South is the 'Injicurry' of the North Kerala. But what South calls 'Injicurry' is North's 'PuliInji'. Whatever one may call it Injicurry/Injithair, tis one of the simplest(esp for Bachelor cooking) ginger-curd preparations that go well with steamed rice. Here is how the North Mlabaris prepare it.( Main difference is that the Southerners do not add the seasoning or the chillies)


    Ginger- 50g
    Yoghurt-1 cup
    Green chillies-3
    Salt-as required
    Dry Red Chilli-2
    Curry leaves-1 sprig


    Beat curd with the green chillies and salt in a blender thoroughly(some add a little freshly grated coconut too).Add the seasoning with Mustard, dry red chilli and curry leaves. Done!

    Monday, May 29, 2006

    Neichor & Toddy shop style Mutton Vattichathu...


    I had planned for a biriyani for the week end, but changed the mind, because the last couple of weeks our menu had been quite spicy and fatty.Of late, both of us look at each other and at the mirror, with a sad expression on the face,seeing our body burgeoning out of our frames!!... and then consoling with a strong resolution to join a near by gym(one more in the list of broken resolutions)...&I decide to start preparing some 'healthy' food..... but desire for anything never ends so easily...and at last I came down to a 'compromise'....voted for Nei chor(Ghee rice) and Mutton Vattichathu!!(We are two food gluttons who will never change ways!!).

    Week ends...I dont like to spend much time in the Kitchen, so my cooking is less ceremonial {tis quick,but no compromise on taste;)}So my Nei chor is a Microwave Nei chor...& Mutton Chaar is more in the 'Kallu shaap syle'. I had heard many of my friends describing the taste ofseveral 'Kallushaap' delicacies like Karimeen Curry,pork Fry,Koonthalfry, Karimeen Fry,Kada Fry,Njandu Fry,Pothu Erachi Fry, Kakka Erachi curry,Pothu Erachi Curry ,Tharavu Chaps,Puttu& Tharavu Mappas,Kozhi Erachi&Appam.Tharavu Fry ,Pork Chapse Chemmeen fry,Kappa,Liver fry,Mutton Vattichathu etc...etc...I have drooled over all these but could not really get access to the menu! I badly wanted to make Kallu shaap Mutton Vattichathu(Toddy shop Mutton curry)...but no easy source...for I unfortunately never had the habbit, nor did my father, nor my brother, nor my husband(poor souls!)!!...At last I got it from one of my 'faithful' friends...I had tried it once back home and was a thumping success...so today was my turn to impress my man!!

    Nei chor



    Basmati rice-1 1/2 cup
    Water-1 1/2 cup
    Ghee-2+1 table spoon
    Lemon juice-1tbsp
    Salt-as required
    Dried onions-50g

    Garam Masala
    Star Ani seed-4
    Bay leaves-4
    Cinnamon stick-1 (i inch, broken)
    Cardamom -4pods


    Clean the Basmati rice and soak it in 1 1/2 cups water for 10 minutes(I take equal quantity water for microwave cooking, for normal cooking we need double the quantity water).Now add the Ani seed,Cinnamon stick,cloves, cardamom & Bay leaves(You may pound it slightly for a strong flavour, and also can add fennel seeds powder& Nut meg powder).Add 2 tbspoon Ghee,1 tbsp lemon juice and salt.Mix well and cook it at high for 17 minutes.(With trial and error I have come to this timing).Grains should not stick..(There could be slight changes depending on the technical specifications of u'r gadget...so it is better to check the rice in between). Now in a small wok heat 1 tbsp Ghee.Add dried onions and raisins and saute it till brown.Pour the seasoning over the rice and mix well. Serve it with mutton chaar &Onion Raita.

    Mutton Vattichathu-Recipe

    Green Chilli-4-pounded
    Red Chilli powder-1+1 tsp
    Turmeric Powder-1 tsp
    Corriander powder-2tbsp
    Fenugreek seed -1tsp
    Garam Masala-1tsp
    Onion-1 large-Chopped fine
    Tomato-2 large-chopped
    Potato-1 large-Cut into pieces
    Lemon juice/Vinegar-1 tbsp
    Curry leaves-2 sprigs
    Salt+Water+Oil-As required


    Marinate the cleaned Mutton with Red chilli powder,turmeric powder, salt & Lemon juice(or Vinegar) and keep it aside for 15 minutes. Now heat oil in a wok.Add curry leaves & fenugreek seeds. Once it has spluttered add Ginger,Garlic&Green chillies.Saute it till you get that fine aroma of garlic. Now add Onion. Saute it till it becomes brown. Add tomatoes. Saute it till it becomes pulpy and is cooked very well. Now add the remaining chillipowder, turmeric powder, corriander powder and garam masala. Saute it for a couple of minutes. Meanwhile cook the marinated mutton partially along with potato.Dont add water.(I microwaved it at high for 10minutes).Now add the cooked Mutton& Potato along with the juices running out of it to the Masala gravy.Add sufficient water and salt.Now Cook it closed, till the whole masala covers the mutton pieces completely and reduces in quantity.Stir it occasionally to avoid sticking to the vessel. Serve it hot with the Ghee rice or along with Chappathi/Naans/Porotta.(The curry is quite hot, so one could personalise it according to the preferences)
    Oru kuppi kallayalo?!! some interesting toddy links!!

  • Kallushaap

  • Sunday, May 28, 2006

    My experiments with Pasta....


    Truth...it all started as an experiment...just my gut feelings and the memories of some food(I dont remember those exotic names now!)that I tasted in one of the Italian restaurants here...Recent visits to these Italian restaurants have really made me an ardent lover of Italian food. I had bought a packet of Italian polenta(corn meal) and the pasta from the super market a couple of months back but was never sure.....Now,as usual, I wanted to Indianise it a little bit for that spicy touch...But I should say that the experiment was a real success...it was quite yummy...almost mimicked that restaurant taste, just a little spicy...that's it..



    Polenta(thin corn meal)-1/2 cup
    Water-3 cups
    Chopped Tomatoes-1 can
    Garlic-7 pods
    Onion-1 small(chopped thin)
    Dry mushroom-50 g
    Thyme-1 sprig(I used it very sparingly for I was not sure of its taste)
    Red chilli powder-1/2 tsp
    Red Chilli sauce-1tbsp
    Soya Sauce-1 tsp
    Olive Oil-1 tbsp
    Cheddar Cheese-50g(grated)
    Salt-as required.


    Cook Pasta(I cooked it in the microwave for 20mts with 3times water and salt) and keep it aside. Now Heat Olive oil in a wok.Add Thyme,Onion, and garlic and saute it till you get that nice aroma...Now add the tomato,dry mushroom,red chilli powder,the sauces,Mayonnaise and Polenta with sufficient water and cook for 5 minutes till tomato has become pulpy and well cooked. Now add the cooked Pasta and the Cheddar and cook it for another 3 minutes.Now remove it from fire and pour it out into a baking dish and bake it for 15 minutes and allow it to stand for 10minutes. Serve hot with some tomato sauce and chips.(I should say here that my way of eating it could be very un-Italian!!)But we liked it...

    Saturday, May 27, 2006

    Naadan Mathi Puliyum Mulakum


    Sardines/Mathi are small oily fish related to herrings, commonly available in almost the entire coastal belt of India, and perhaps every region has their own version of cooking it... Needless to say, it is a very tasty fish in any form. Rich in Omega-3 oils, is considered to be a very healthy sea food. Mathi Puliyum Mulakum with hot steaming Kanji and a Pappadam is perhaps for many Keralites a favourite combo meal. Kanji or rice gruel as our LG has detailed out in her
  • blog
  • is one of the most soothing food for your tumultous intestines, tired of eating all junk food. But unfortunately there are a few Kanji enemies like my husband who are so prejudiced against 'paavam kanji' that they won't even touch it....Well, tis all matter of individual taste buds and habbits!!

    Mathi Puliyum Mulakum is perhaps one of the primordial form of a hot tangy sardine curry commonly available in the North Kerala...the tanginess of the tamarind and the hot red chillies together make it really mouthwatering.As you go towards South Kerala the tamarind is often substituted by coccum(kudampuli).


    Red Chilli powder-1 tsp
    Turmeric Powder-1/2 tsp
    Paprika powder-1/2 tsp
    Ginger-25g (Pounded)
    Green chillies-2(slitted)
    Tomato-2 medium(cut into small pieces)
    Curry leaves-1 sprig
    Tamarind paste-1/2tsp( or 1 small lemon size tamarind soaked in hot water and the pulp squeezed out)
    Water-as required
    Salt-1s required


    Clean the sardine and make some small gashes on it. Take a small deep bottomed pan.(Traditionally this is cooked in a mud pot),Add chilli powder, turmeric powder,paprika powder, ginger, green chillies,tomato, tamarind paste;gently mix this well with the sardines.Add sufficient water to cook the fish.Cover it with a lid. Cook this on medium flame till the fish is cooked and the whole mixture becomes of sauce like consistency.Now add curry leaves and oil. Cook it for another couple of minutes. Now you can serve it with rice/kanji/chappathi.There are plenty of recipes one can try with sardine like this
  • sandwich

  • Mutta Puli


    I have been quite lucky to have been properly looked after by my friends always during my hostel days....Mini &Sarada, at B'lore often brought something or the other for me in the afternoon and both of them would insist me not to have food in the college mess...Sometimes Usha's mother send me some ganji, which i liked a lot or some pani puris...and sometimes Radha came from home with her modakams or khova sweets....Even at Chittoor everybody saw to it that I was always properly fed....I am indeed most thankful to all of them...My life was really made richer by those very sweet friends always...more so whenever I fell ill,which was almost every week!!...for I had real problems getting used to the B'lore & chittoor weather for some time. Mutta puli was Mini's favourite...she talked a lot about it...how she learnt it from her MIL and how much rice they can eat with just Muta Puli.....the way she described its taste, I always wanted to try it.... Those days I was never so much inclined to cooking and I never really bothered to ask her the recipe...But Mutta puli remained in my memories and I tried it, gathering the threads of memories of those casual lunchtime conversations....and once tried, I knew why it was so tempting. So here's my recipe for it...

    Eggs-2(Boiled and cut into half)
    Chilli powder-1 1/2 Tbsp
    Turmeric powder-1/2tsp
    Dhaniya powder-1 tsp
    Cinnamon powder-1/2tsp
    Onion-2-big size (finely chopped)
    Fenugreek seeds-1/2 tsp
    Tamarind paste-1/2 tsp
    Dessicated coconut(Kopra) -100g
    Corriander leaves- a sprig
    Curry leaves-A sprig
    Jaggery syrup-1 tsp
    Oil- as required
    Salt+Water-As required

    Make some gashes on the boiled egg halves. Marinate the boiled eggs well with the chilli powder, turmeric powder and salt and leave it for 5 minutes.Shallow fry it in a frying pan.Dry roast the powder masalas and the dessicated coconut. Saute Onion to brown tinge. Now grind the roasted powder masalas, along with the sauted onion and dessicated coconut into a fine paste. Take a wok. Heat oil.Prepare the seasoning by adding mustard, fenugreek seeds and curry leaves. Once they have spluttered, add the masala paste to the seasoning.Mix it well and then add the tamarind paste. Now add the fried eggs , salt as required,& jaggery syrup and cook well for 7 minutes. Finally garnish with some corriander leaves and serve hot with Parathas/Naans/Chappathis.

    Nuvvulu Capsicum Veppudu


    I think adding nuvvulu or sesame seeds is perhaps the telugu style of cooking vegetables. But it does add a lot of richness to the 'veppudu'. This capsicum recipe is from my mother-in-law, a good cook, herself.


    Capsicum-2 Medium
    Onion-1 large
    Sesame seeds-1tbsp
    Chilli powder-1tsp
    Turmeric powder-1/2tsp
    Corriander powder-1tsp
    Dessicated coconut-1tbsp
    Green chilli-2
    Cumin seed-1/2 tsp
    Mustard seed-1/2 tsp
    Curry leaves-1 sprig
    Salt-as required
    Oil-as required


    Soak sesame seeds in water for 5 minutes.Cut capsicum and onion into small pieces.Grind together the soaked sesame seeds,dessicated coconut, ginger, garlic and green chilli into a coarse paste. Now heat oil in a wok. Prepare the seasoning with mustard, cumin and curry leaves. Once they have spluttered add the ground paste. Saute it till it changes colour.Stir well so that it doesnt stick to the vessel. Now add onions.Saute till they become tender. Now add capsicum, red chillipowder, turmeric powder,corriander powder and salt. Mix well and cook it covered in a medium flame till everything is cooked properly. Serve it hot with chappathi/Nan.

    Friday, May 26, 2006

    Hot Chocolate-Biscuit pudding

    I have always found an excuse to eat anything that contains chocolate...and my husband keeps warning me about cutting down my chocolate qota everytime he becomes aware of my chocolate fat that I have added all over!! But he still forgets not to bring a box of chocolates whenever love overflows....!! Here is a quick recipe for all those who love the chocolate flavour.


    Butter -75g
    sugar powdered-3 tbsp
    Instant Hot chocolate powder -30g(cadbury's)
    cashew nuts-25 g
    vanilla essence-1tsp
    Tea biscuits-10 (something like Marie biscuits)
    Instant coffee powder-1tsp
    hot water-1 cup

    Whisk together butter, powdered sugar, egg, hot chocolate powder and vanilla essence in a blender thoroughly.Butter a pudding bowl.Add coffee powder to the hot water.Now dip one portion of the butter egg mixture. Again keep another layer of biscuits and pour the remaining egg mixture on top... Garnish with cashews on top. Bake the pudding for 10 minutes at 180 degree celsius.Leave it to stand for 5 minutes. Refrigerate it for half an hour...Yummy pudding is ready...Kids will love it..(Sorry...I forgot to take the snap of the final pudding before eating...Aakrantham...and I forgot the snap!!)
    A little pudding history here....interesting
  • Pudding

  • Posted by Picasa

    Jhatpat Khichdi


    This is yet another tasty vegetarian quickie with rice, easy for bachelor cooking as well.


    (serves 2)
    Basmati Rice-3/4 cup
    Chopped vegetables-100g(carrot, beans,cauliflower,etc)
    Potato-2 large-cut into small pieces
    Green chillies-3
    Ghee-1 1/2 tbsp
    Cumin seed powder-1tsp
    Dhaniya powder-1tbsp
    Water-as required
    Cashews+Sultanas-25g (optional)
    Garam Masala
    Star Aniseed-3
    Cinnamon stick-1 (i inch size)
    Ajwain-1/4 tsp
    Cardamom powder-1/2 tsp
    Pepper powder-1tsp
    Bay leaves-2


    Wash and soak the rice for 10 minutes in water.Drain off the water and keep it aside.Pound Ani seed,Ajwain&Cinnamon. Mix it with Cardamom & Pepper powder and bay leaf. Heat ghee in a large bottomed vessel.Add the garam masala prepared.Saute it for a couple of minutes. Now add rice in to it.Saute it till the rice grain becomes soft when you bite. Saute vegetables and potato in ghee in another wok till they are soft.Now add this vegetable to the rice. Add Corriander powder& Cumin powder. Now add water just above the level of the vegetables and rice. Add salt. Cook it for 8 minutes or till the rice is cooked properly.Garnish it with cashews and sultanas.Kichdi ready.

     Posted by Picasa

    Balley Balley...dahi bhalley!!


    Dahi Bhalley is perhaps the Noth Indian brother of the South Indian 'Thairu vada'. It is a quick yummy snack. Well there are different variations available for dahi bhalley. This is a quick version of the same.

    Black gram dal(Uzhunnu parippu)-1 cup
    Water-1/2 cup
    Green chillies-3
    Chaat Masala-1+1 tbsp
    Salt-as required
    Oil-as required
    Milk-1/2 cup
    Cilantro -1 small bunch(chopped)
    Cumin seed powder-1/4 tsp(optional)


    Grind the daal with water, ginger, green chilli,garlic and chaat masala into a fine paste. Add salt as required.

    Heat Oil in a wok. Spoon in the ground dal into the hot oil as small balls.{For better geometry you may use the South indian 'appa kara'(the wok with indentations)}.
    Fry it till golden brown and well cooked.

    Blend milk, yoghurt and one table spoon chaat masala in a blender.Soak the bhalles in the yoghurt mixture for 10 mins before serving.Garnish with chopped
    cilantro,powdered cumin seed. Serve chilled.

    Chaat Masala

    1 tsp. Ground Cumin
    1 tsp. Ground Coriander
    1 tsp. Ground Black Salt
    ¾ tsp. Ground Ginger
    ½ tsp. Ground Black Peppers
    ½ tsp. Salt
    ¼ tsp. Red chilli powder
    2 tbsp. Dried Mango Powder(Aamchoor)

    Combine all ingredients without lumps and store it in an air tight container.

     Posted by Picasa

    Thursday, May 25, 2006

    Unakka Chemmeen Curry/Dry shrimp curry


    Dry shrimp curry always brings memories of Monsoon in Kerala....thunder n showers....the sensuous smell of the mud....tiny toads croaking...and the rough sea.... the fishermen dont go to the sea much when the weather is too turbulent. Then the fish markets flood with dry sea food and those typical sea food addicts in Kerala survive on these for the entire season...It is very interesting to note here that there are many Keralites who cant think of a single day without fish!!...For many housewives the socialising conversation of the day starts with the typical dialogue," what is the fish today?"(Meenentha kittiyathu?"!!)...like the Europeans commenting about the weather to start a conversation!! A packet of dry shrimps which we had got from the Kerala shop in Birmingham was lying in my cupboard for quite some time...I kept on postponing for I wasnt sure whether my shrimp curry will be voted.... because my husband has very choosy taste buds...At last I thought to give it a try yesterday and the result was lip smacking.... with the steamed power boiled rice(uppudu beeyam)...A little appalled was my husband to see the size of the rice grains( a non mallu's unfamiliarity)!!...But the smile on his face as he started eating ratified the taste!! Here goes the recipe.


    Dry shrimp-75g
    Tomato-1 large(cut into pieces)
    Green chilli-2(slitted)
    Red chilli powder-1tsp
    Turmeric Powder-1 pinch
    Raw Mango-1/2( cut into pieces)
    Aam choor-1tbsp(if u dont have raw mango)-optional
    Grated coconut-100g
    Cumin seed-1/4 tsp
    Baby shallots(cheriya ulli)-50g(cut into small pieces)
    Ginger-25 gr( cut into small pieces)
    Curry leaves-1 sprig
    Mustard-1/2 tsp
    Salt- as required
    Oil-as required


    This curry is traditionally cooked in a mud pot(mun chatti)...Clean the dry shrimp thoroughly(or else it will be too salty.Now add tomato,green chilli,mango pieces,red chilli powder, turmeric powder, a little oil and water to it. Cook it in a low flame until it boils and the shrimps are cooked well.

    Now grind coconut with cumin seed into a very fine paste. Add this to the cooked shrimp and mix it well. Now add salt as required...If you add it earlier there is a likely chance that you may end up making it more salty, for, the dried shrimps are salty...hence be careful when you add salt.. Cook again for another 3 or 4 minutes.

    Heat oil in a small wok. Prepare the seasoning with mustard seed, baby shallots,ginger pieces and curry leaves. Pour the seasoning over the curry and mix it well. Dry shrimp curry is ready to go with steamed rice... Dry shrimp can be substituted with any other dry fish as well. Posted by Picasa

    Wednesday, May 24, 2006

    To all the mothers of the world....

    Vaira muthu's poetry has always been real gems of poetic excellence...This is a wonderful video link that I came across yesterday...most touching song about Amma...especially for all those who understand the language... and as always,SPB has sung it with unmatched sensitivity...that even language is nt really a barrier to sense the intensity of the emotions...
  • Aayiram
  • Broccoli-Cauliflower-Paneer koottu


    I was in a mood to try some veggie side dish for my Onion bread yesterday...Broccoli & cauliflower in my fridge gave me a 70mm smile asking me to take them!....I usually dont show much affection towards broccoli, though they are rich in folic acid and vitamin C...At last I tried a combination of broccoli, cauliflower and some paneer, for that nonveggie bite!!(With every monastic swing of my mood I resolve not to harm my fellow living beings and to become a vegetarian, and there will always be some blogger like LG to break my resolution with very tempting non veggies, and I end up a poor sinner once again!!)Well,this is a very easy recipe...bachelors can easily give it a try.(Antony's inspiration!!)


    Cauliflower florets-50g
    Broccoli florets-50g
    Potato-1 large(cut into pieces)
    Paneer(Cottage cheese)-50g
    Biriyani masala-1tbsp
    Turmeric powder-1/2 tsp
    Salt-as required
    Oil-1 tbsp
    Water-as required


    Pressure cook the cleaned vegetables along with paneer for 2 minutes with a little water, salt, and turmeric powder .Now add oil and the biriyani masala( I used Pakistani Biriyani masala, readily available in the market...was lazy to make mine!!) and allow it to cook further for another 4 minutes. That's it . Your koottu is ready to go with paratha /Chappathi/bread. Posted by Picasa

    Left over recipe-Potato Finger chips varavu


    Many a times when we took a take away from KFC or Mcdonalds, a huge packet of finger chips came along with it, which both of us could never finish...Keep it for the next day it becomes as supple as your finger!!....More often than not, for my Indian taste buds which is very much used to very hot n spicy food, these chips were a little too bland as well...So this was something very easy that I tried, to metamorphose it to suit my palate.


    Finger chips-200g
    Red chilli powder-3/4 tsp
    Turmeric powder-1/4 tsp
    Cumin seed-1/2 tsp
    Mustard seed-1/2 tsp
    Poppy seeds(khus khus)-1/2 tsp(optional)
    White sesame seeds-1/2tsp(optional)
    Curry leaves-1 sprig
    Salt-as required


    Heat oil in a wok. Add mustard, cumin seed,poppy seeds,sesame seeds,& curry leaves, in the same order. Once the seeds have spluttered,add red chilli powder, turmeric and salt. Mix it well and now add the finger chips to it and mix everything well and cook it for 3 or 4 minutes, stirring continuously. Spicy Finger Chips Varavu ready to go with chappathi or as a side dish with rice n dal. Posted by Picasa

    Onion Bread- An Indo European fusion


    This recipe is for all those who love that onion flavour, a fusion experiment which turned out to be not bad...but requires a little care...


    For the Onion Mixture:

    Olive oil-1 tea spoon
    Onion-1 medium, very finely chopped
    Garlic-4 cloves, crushed
    cumin powder-1/2 tsp
    Poppy seeds/sesame seeds-1tsp(optional)
    1egg-beaten-for glazing(optional)

    For the dough:

    Wholemeal plain flour-250g
    Fast action Dried Yeast-7g
    Olive oil-1tbsp
    Warm water+Salt-as required


    Heat the oil in a sauce pan and fry the onions until they turn golden brown. Then add garlic and saute it for a couple of minutes. Add cumin powder. Mix it well and leave it to cool.

    Mix the flour, salt & yeast in a bowl. Stir in the warm water and olive oil. Work to a dough and knead well for nearly 10 minutes, adding flour or water as required to get the consistency which is neither too soft not to hard. Roll out the dough into a round(You may roll it out into the traditional oblong shape as well). Make several indentations with your fingertips and spoon in the onion mixture. Then roll the dough around the filling and knead briefly. Cover and leave to prove for nearly 40 minutes until the dough double in size.

    Preheat the oven to 220 degree celsius.Grease a bread tin or any baking tray of convenience.Spread the dough out lightly into any shape that you want,glaze on top with beaten egg and sprinkle the sesame seeds/poppy seeds and then place it in the preheated oven for 35 minutes or untill well risen and the dough changes colour.Allow it to stand for 10 minutes.Onion Bread is ready. Posted by Picasa

    Tuesday, May 23, 2006

    Rasam, Rasam..What a rasam!..Sappidreengala??

    I remember my hostel days when my dear 'Iyer Ponnu' used to eat rice most of the days only with Rasam...even when there were still more items to try...She would come sniffing asking our cook whether there is garlic in the dishes cooked. ...Our cook, a strong 'garlicophilic' would nt have spared any of those dishes except for the poor Rasam...

    Rasam, the South Indian soup( vegetarian's chicken soup!)is an excellent appetizer.... pleasantly light & spicy, delicately textured... The soup is traditional to southern India and can be varied with the addition or deletion or mix n match of ingredients!I have tasted Rasam prepared in almost all the South Indian style-Kerala,Telugu,Kannada & Tamil and I think I should say that we have to give the credit to the Tamil Rasam... Well basically there isnt much difference...probably it was the 'kaipunyam' of the Tamil mami who cooked it!!

    I suppose Tamil, Telugu & Kannadigas are more in love with Rasam, ...For Keralites Rasam often makes a guest appearance!!...in a 'sadya', the traditional banquet,or when ill, having fever n cold or having indigestion problems and dont feel like eating anything, or when they are too lazy to do anything else...But one has to agree that this spicy tangy Rasam is just classy!Rasam is traditionally cooked in an alloy vessel(Eeeya pathram);it is said to add taste to the rasam but modern science doesnt really advise us to do so...One should be careful while using this vessel, for, it melts when on fire...a melting pot!

    Chaaru, in Telugu or Saaru in Kannada, means "essence," and,on improvisation means, "juice" or "soup." In the olden days it was prepared mainly with black pepper and tamarind, the ingredients native to and abundant in Tamil Nadu and South India in general. Tamil Iyengars, called it in the earlier days 'Chaathamudhu' (Chaaru + Amudhu, the Tamil form of Amrit (ambrosia)).Sourashtras, an immigrant community living in Madurai from the 16th century, still call it Pulichaar (Puli = Tamarind + Chaar)....Finally it became the Rasam.

    Rasam offers plenty of variety based on ingredients and based on regional variations.
    Tomato rasam,Lemon rasam,Veppampoo (neem flower) rasam,Pepper rasam,Dal rasam,Seeraga Rasam(Cumin rasam),Ginger rasam,Kandathippilli rasam,Mysore rasam, Madras Rasam etc etc...You can try any combination of these various rasams.

    Here I should mention that Saaru in Karnataka is a little bit different from the Rasam in Tamil Nadu or Chaaru in Andhra.It has thicker consistency, and a lot more varied ingredients are added along with saarina pudi (powder) .Kannadiga's eat it along with main course and has a lot of varieties for it like:

    Milagu Saaru - the Mulligatawny soup in the west! (milagu = pepper, tanneer = water).
    Kozhi Chaaru - A Chettinad speciality made with chicken broth.
    Tomato Saaru - with tomato puree as main ingredient.
    Tamarind Saaru - The most common version made with tamarind juice.
    Hesaru Kaalu Saaru - Green gram soup.
    Pappu Chaaru - Common variant made with pulses and tomato stock.
    Bellary Saaru - With toor dal, coconut & tamarind juice.
    Vankaaya Chaaru - Eggplant & tamarind juice.
    Majjiga Chaaru - Soup made with seasoned buttermilk.
    Ulava Chaaru - Horse gram soup.
    Kattu saaru - Kattu refers to the water drained from the cooked dal.
    Kattina saaru - a semi-sweet rasam using jaggery.
    Jeerige saaru - made with jeera, cumin.
    HuraLi saaru - another healthy rasam made with horse-gram.
    Mysore Rasam - A fragrant soup made with fried grams/dals.
    Bus Saaru - Deriving its name from "busodu" (Kannada), which is the act of draining water from boiled vegetables/greens/lentils.
    Kundapura koli saaru - a spicy regional variant.
    Kottambari jeerige Saaru - made with coriander and cumin seeds.
    Kadale Saaru - Soaked black chickpeas, coconut and ginger.
    Alasunde Saaru - Black eyed beans and potato, coconut and ginger.

    Now coming back to our simple rasam...here are a few recipes, Well these are the recipes that I could gather from my research on Rasam...I would like to say here that the credit goes to the following links. My intention is only to compile a few of the rasam varieties here:

  • rasam

  • rasam

  • rasam

  • Tomato Rasam

    Tur Daal(Red gram)-3-4 tbsp.
    4 large tomatoes (finely chopped)
    1/2 tsp. Garlic pounded
    1-inch piece of ginger (finely chopped)
    21/2 cups water
    1tsp Garlic grated
    1 or 2 green chilies finely chopped
    Coriander leaves finely chopped
    Salt to taste chili or pepper powder to taste.
    1/2tsp. turmeric powder
    1tsp. mustard seeds
    1tsp. cumin seeds
    1-2 whole dried red chili (halved)
    A pinch asafoetida
    Few curry leaves
    2tbsp. oil

    Pick, wash and pressure cook the daal and keep side.
    Heat 2 tbsp. oil in a pan and add mustard seeds, cumin seeds, curry leaves, dried chili and asafetida.
    When mustard seeds start to splutter add garlic, ginger, tomatoes and green chilies.
    Add salt, chilli & turmeric powder and a cup of water.
    Simmer for 5-6 minutes and add the cooked daal and 1 1/2 cup of water and bring to boil.
    Serve hot, garnished with corriander leaves.

    Neem Rasam

    neemflower - 3 tsp,
    Dry red chili - 2 ,
    mustard - 1 tsp,
    salt - 3/4 tsp,
    asafoetida - 1/4 tsp,
    ghee - 3 tsp.,
    tamarind - lime size

    Take ghee in a sauce pan, add mustard seeds. When it splutters, add asafoetida, dry red chilli, and 3 tsp dried neem flower(veppamboo). Add tamarind juice to this and bring to boil. Add water to make the liquid about 3 cups. Add 1/4 tsp rasam powder.Add 3 bunches of curry leaves.

    Mysore Rasam


    corriander (seeds) 500 g
    red Chillies (long) 100 g
    split bengal gram (chick pea) 100 g
    split black gram 100 g
    peppar 25 g
    cumin 15 g
    fenugreek 10 g
    cinnamon 5 g
    asafoetida 5 g
    oil 4 table spoons

    Heat the oil in a pan and put in the asafoetida first. Then add all the other ingredients and roast till the chillies turn crisp and the other ingredients turn golden brown. To roast all the ingredients evenly the flame should be medium high. Keep the roasted ingredients aside to cool. Then grind them to a fine powder in a mixer.

    This powder can be added to a number of dishes. But the most important item that is made with this powder is 'Mysore Rasam'.


    Cook about 250 gm of split gram (pigeon pea) with a pinch of turmeric powder. Add this powder, tamarind paste and salt to the cooked dal.
    Boil for 10 mts.
    Dilute the cooked split gram according to the preferred consistency by adding water. In South India it is prepared as a thin liquid which can be drunk from a glass.
    Season the liquid. Roast a teaspoon of mustard seeds and cumin seeds in a spoonful of oil and add it to the Rasam. A pinch of asafoetida can also be added.
    Add curry leaves and chopped green coriander for additional flavour.

    Madras Rasam


    coriander (seeds) 100 g
    split gram (pigeon pea) 50 g
    split bengal gram (chick pea) 10 g
    pepper 25 g
    cumin 10 g
    red chillies 10 g

    Dry all the ingredients in the sun and grind them to a powder. Store in an airtight container.

    This powder is used for preparing Madras Rasam which is similar to soup.


    1. Cook split gram (pigeon pea) and take the diluted dal water. [You can cook the dal, take the dal water from the top for this Rasam and use the thick dal for Sambar.]
    2. In a pan take tablespoon oil and roast a teaspoon of mustard and cumin. A pinch of asafoetida can also be added.
    3. When the mustard and cumin pop up and crackle, add a few tomatoes cut into small pieces.
    4. Add a pinch of turmeric powder, salt to taste, the Madras Rasam powder and roast for two to three minutes.
    5. Add the dal water.
    6. Boil for 5 mts.
    7. Add curry leaves and chopped coriander leaves for additional flavour.

    Seeragam Rasam


    cumin 50 gm
    split gram (pigeon pea) 25 gm
    peppar 15 gm
    red Chillies (long) 4
    asafoetida a pinch

    Powder all the ingredients together. There is no need to roast them. The powder can be preserved in an airtight container for 6 months.

    This powder can be added to a number of dishes. But the most important item that is made with this powder is 'Seeragam Rasam'.


    1. You can prepare this Rasam with or without dal. To prepare this with dal water, cook about 50 gm of split gram (pigeon pea) with a pinch of turmeric powder and take its diluted water. To prepare this without dal just take a cup of water in a pan.
    2. Soak tamarind in water and squeeze out its essence.
    3. Add this powder, tamarind essence, salt to taste and a pinch of turmeric powder.
    4. Boil for 10 mts.
    5. Season the liquid. Roast a teaspoon of mustard seeds and cumin seeds in a spoonful of oil and add it to the Rasam. A pinch of asafoetida can also be added.
    6. Add curry leaves and chopped green coriander for additional flavour.

    Milagu Rasam/Miriyalu Rasam/Kurumulaku Rasam/PepperRasam


    split bengal gram (chick pea) 50 g
    split black gram 50 g
    peppar 10 g
    red Chillies (long) 2
    asafoetida 5 g
    ghee 1 table spoon

    Roast all the ingredients in ghee on slow fire till the chillies turn crisp and the other ingredients turn golden brown. To roast all the ingredients evenly the flame should be medium high. Keep the roasted ingredients aside to cool. Then grind them to a fine powder in a mixer.

    This powder can be added to a number of dishes. But the most important item that is made with this powder is 'Milagu Rasam'.


    1. Cook about 250 gm of split gram (pigeon pea) with a pinch of turmeric powder.
    2. Add this powder and salt to the cooked dal.
    3. Boil for 10 mts.
    4. Dilute the cooked split gram according to the preferred consistency by adding water. In South India it is prepared as a thin liquid which can be drunk from a glass.
    5. Add curry leaves for additional flavour.
    6. Add a teaspoon of lemon juice (optional).
    7. Add a tablespoon of milk (optional).

    You can choose whether to add milk or lemon juice or leave out both. The taste will differ in each case. Usually a lemon cut to pieces is served with this Rasam so that those who prefer to add it can do so.

    This powder can be ground to a paste with grated coconut and added to cooked split gram and vegetables. Then it is called 'Koottu'. Usually vegetables like snake gourd and white brinjals also called bangalore brinjals are prepared in this manner.

    This powder can also be mixed with rice and eaten. Then it is called Milagu Sadam.

    Milagu Sadam

    1. Take a cup of cooked rice.
    2. Add this powder and salt when the rice is hot.
    3. Add a teaspoon of ghee and mix well.
    4. Add a teaspoon of lemon juice (optional).

    Milagu Sadam has an exotic taste and the amount of ghee added can be varied according to individual preferences as to how spicy or bland the dish should be. Instead of adding the lemon juice to the rice, a lemon cut to pieces can be served along with the rice so that those who prefer to add it can do so.

    Lemon rasamIngredients:

    Lemon - 1 or 2 (to one's taste)

    Red gram dhal - A handful

    Water - 2 tumblers

    Tomato - 1

    Rasam powder - 2 tbsp

    Salt - To taste

    Coriander & curry leaves - finely chopped

    Mustard & jeera - for seasoning

    Asafoetida - A pinch

    Method :

    Mash tomato nicely to pulp, add water and boil the mixture. Cook red gram dhal separately in a vessel and keep aside. Add the cooked dhal to the boiling tomato mixture. Add more water and let it boil.

    After a few minutes, add rasam powder to this boiling tomato-dhal mixture and add salt. Reduce the flame to minimum. When the rasam comes to a boil, add the chopped coriander and curry leaves.

    Don't overboil and remove the rasam from fire. Add a little cooking oil to a pan and heat it. When the oil gets heated up, add mustard and a little jeera for seasoning. When the mustard seeds splutter, remove from fire and add to the rasam. Close the vessel with a tight lid.

    Don't squeeze in the lemon juice while the rasam is hot. It will turn bitter. The juice should not be added while it is boiling also. Add the juice 15 minutes before serving and your delicious lemon rasam is ready.

    To make this type of rasam, tamarind is not necessary.

    Note: This is a very easy way of making rasam and instead of rasam powder, one can fry and grind red gram dhal, coriander seeds, asafoetida, Bengal gram dhal, red chillies, pepper and jeera.

    Dal Rasam


    ½ tsp fenugreek seeds
    1 tsp jeera
    12 pepper corns
    1 tbsp (heaped) coriander seeds
    1 piece turmeric
    ¼ pav toovar dal
    salt to taste
    a piece asafoetida (bengal gram size)
    4 red chillies
    2 sprigs curry leaves
    1 tsp oil
    ½ bunch coriander leaves
    2 green chillies.
    4 tsp ghee
    1 tamarind lump (marble size)


    Put oil in frying pan.
    Roast fenugreek, cumin, pepper, coriander, turmeric, asafoetida, 1 tsp toovar dal, red chillies and curry leaves with oil, in the same sequence, till it becomes brown.
    Powder the roasted ingredients together in mixer.
    Put the washed toovar dal in boiling water. Cook till half done.
    Put slit green chillies and boil well.
    Put salt to taste and chopped coriander leaves.
    Take out juice from tamarind in a bowl.
    Combine the above rasam powder and put the mixture to boiling toovar dal.
    Cook till done. Season with mustard and curry leaves in ghee.
    Put coriander leaf bits. Cover the vessel.

    So...what have you decided? Sappidreengala??

    Monday, May 22, 2006

    Tomato Pappu & Vangaya Pappu


    Lentil /Dal/Parippu/Pappulu/Belai has always been an integral part of Indian cuisine.North and South India unanimously agree on this protein rich ingredient. Tarka Dal, Sambar, Parippu usili,Parippu curry,Mudha pappu, Belai saru,Parippu erissery,Dal fry, lentil soup,Tomato pappu, Aakkukoora pappu,Gongura pappu,....does the list stop anywhere??!!...That's the beauty of it...You can try innumerable variations with it...

    Tomato pappu is a very common curry prepared in most of the Telugu kitchens.Other regions may offer the same perhaps in another name. Keralite's 'Thakkaliyum parippum', for instance, has here only one difference...the coconut paste and the coconut oil, the signature ingredients of Malayalis!!


    Tuvar dal-100g
    Turmeric powder-1/4tsp
    garlic-6 pods
    Tomato-2-large-cut into pieces
    Green chilli-4-pounded( You may adjust according to your taste)
    Mustard seed-1/2tsp
    Cumin seed -1/2 tsp
    Dry red chilli-2
    curry leaves-2 sprig
    Water+ salt-as required

    Pressure cook the cleaned dal with turmeric powder and chillies for 5 minutes.Mash the dal well. Add tomatoes . Then again cook it for another 3 minutes or till dal and tomato is well cooked. Add salt(dont add it before dal is cooked) and mix the whole thing well with a wooden ladle. Now in a small wok prepare the seasoning. Heat ghee, add mustard seed,cumin seed, dry red chilli(broken into pieces),Garlic flakes and curry leaves. Saute it till garlic changes colour. Now add this hot seasoning into the tomato dal mix and blend them well. Tomato pappu is ready to go with steamed rice. Posted by Picasa

    Posted by Picasa

    Here instead of green chilli add 1tsp red chillipowder and pressure cook dal and brinjal pieces.Once cooked add a 1 1/2 tsp tamarind paste and sal as reqd. Mix well and do the tadka,preferably in ghee.(Or else while serving you could add ghee to your rice). You could also add black gram dal for tadka/tempering along with the other usual ingredients.

    Friday, May 19, 2006

    Thalassery Ayila curry


    Ayila/Mackerel/Bangda is a very commonly available fish in the coastal areas of Kerala. A very tasty fish which offers plenty of recipe permutations. This is a typical Thalassery(North Malabar) syle of making Ayila curry or any other fish curry.(A word of caution:I generally like my curry spicy and hot, u may adjust the chillies according to your taste)


    Red chilli powder-2tsp
    Turmeric powder-1/2 tsp
    Ginger-50g (pounded)
    Green chilli-3(slitted)
    Tamarind paste-1tsp
    Coconut- grated-150g
    Cumin powder-1tsp (optional)
    Curry leaves-1 sprig
    Coconut oil-1tbsp( u may use any cooking oil)
    Salt-as required
    Water-as required


    Clean and cut the mackerel. Add chilli powder, turmeric powder, tomato,tamarind paste, green chilli,ginger & salt with a little water. Cook this for 7 minutes. Meanwhile grind coconut with a pinch of turmeric powder,cumin seed/powder(optional), adding sufficient water into a very fine paste. If you are adding curd, whisk the curd separately and keep. Now to the cooked fish pieces add the ground coconut paste and allow it to boil for 5 minutes on slow flame. Now add the whisked curd and cook it for a couple of minutes. Finally add curry leaves and coconut oil and cook it for a minute or two.
    Ayila curry is ready to go with hot steamed rice/chappathi. Posted by Picasa

    Mutton Sheekh Kabab


    Kababs are really the Nawabs of Indo-Pakistani food... or rather I should say of the Indian subcontinent....Sheekh kabab, Kalmi kabab,Malai kabab, Tangdi kabab,Jehangir kabab,Shikampuri kabab, Shami kabab...the list goes on and on...These kababs have so much become a part n parcel of most of the Indian/Pakistani/Bangladeshi menus of restaurants abroad as well. It can be very much a starter,a snack or even a side dish.


    Mutton-[ground into a coarse paste or minced]-250g
    Egg-1 (whisked)
    Cumin Powder-1tsp
    Red Chilli Powder-1tsp
    Paprika powder-1tsp(optional)
    White Pepper Powder-1tsp
    Salt -as required
    Cooking Oil-2tbsp
    Cashewnut -10(optional)
    Ginger - 25g
    Green Chillies -4
    Garlic -25g
    Fresh Green Corriander Leaves-1 bunch(chopped)
    Onion -1 large (finely chopped)
    Cottage Cheese ( Paneer)-75g(grated)
    Tomato-1(finely chopped)
    Butter-1 tbsp-melted-for basting
    Chaat Masala-1tsp-Optional
    Lemon Juice-1tbsp
    Corn flour-1tbsp

    Garam Masala

    Cardamom powder-a pinch
    Cinnamon powder-1pinch
    Cloves powder-a pinch
    Nutmeg powder-1 pinch
    Fennel seed powder-a pinch


    Grind mutton coarsely; add egg, cumin powder, red chilli powder,paprika, white pepper, salt and oil. Mix well and set aside for 15 minutes.

    Grind ginger, chillies, garlic , corriander/cilantro leaves, onion, tomato, cottage cheese(paneer),cashew and garam masala powder with the lemon juice . Mix this paste well with Mutton paste.Add more salt, if required. Divide into equal portions and shape into balls.You may adjust the consistency with the cornflour. Skewer the balls, wet your hands and spread the balls by pressing each along the length of the skewers to make it long kababs, and place them on the grill.(You may even press in capsicum or tomato to the kababs. )

    Grill in a preheated oven at 180 degrees celsiusfor 15 minutes(adjust according to the specifications of your gadget) (until golden brown), till it is cooked well, basting occasionally with butter/oil.

    Alternatively you may press the meat ball into small rounds and roast it on a tawa as well.Dont forget to bast occasionally with oil.

    Sprinkle some chaat masala(optional) &serve it hot on a bed of brown roasted onions & tomato, along with tomato sauce or any chutney of your choice. You may substitute mutton with any meat of your choice.

    Tuesday, May 16, 2006

    Egg Paratha-Baida Paratha&Alu Paratha


    Baida paratha, from the paratha family is a commonly eaten variety of Paratha in parts of North India and Pakistan


    Maida-2 cups(or 1 cup wheat flour+1 cup maida) (All-Purpose Flour)
    Fresh Cilantro- 2tbsp(chopped)
    Eggs-3 (boiled and grated)
    Water (to knead)
    Clarified Butter -2 tbsp
    Clarified Butter/Ghee-2 tbsp (for shallow frying)
    Pepper- crushed-½ tsp
    Salt-As required


    Mix Maida, water and salt and knead it into a not so soft dough. Cover it with a wet cloth and leave it for 30 minutes.

    Meanwhile boil eggs and then grate the boiled eggs. Chop cilantro finely.Pound pepper into powder.Add butter to the grated egg and mix it well with cilantro, salt and pepper.

    Now divide the dough into equal parts. Roll out each portion into small 'chappathis'(round shaped) on a floured board.Place 1tbsp egg mixture in the middle. Fold the chappathi from all sides and make it a small ball. Again dust the flour powder on the ball generously and spread it out using a roller pin into larger chappathis(round).Brush melted butter/oil on one side .

    Heat a 'tawa'(griddle).Now place the 'paratha' on the griddle with the oiled side down. Roast it for a couple of minutes and then flip it to the other side and again brush very little oil on the other side as well. Alternatively turn the sides till the paratha is cooked well into a golden brown shade.Serve hot with curds.

    Alu Paratha
    Instead of the egg filling, here we add the potato filling .

    Potato Filling
    Cook Potato, mash it well.Add very finely chopped onion, salt,red chilli powder and turmeric powder.(optional garam masala powder).Prepare a 'tadka'/seasoning of finely chopped green chilli,coriander leaves&cumin seeds.Pour it to the Potato mix. Mix everything well and the filling is now ready.Serve the parathas hot with desi ghee and curds.

    Well I would like to share here an interesting chutney that goes very well with Alu Paratha, which a close friend of mine made for us recently.

    Coarsely pound together some green chilli,salt and onion.Add some oil to it and mix well.Have it with parathas.... It is yumm!!
    Posted by Picasa

    When Neela kurinji blooms...the blue carpeted Munnar...

    NEELAKURINJI FLOWERS, The Strobilanthus shrub....what is so special about it?It blooms only once in twelve years and do you want to watch this sylvan beauty? Visit Munnar, one of the most sought after tourist cenre in South India.Neela Kurinji has bloomed in this year 2006....so probably this is the best time time to be in Munnar . The mauve blossoms cover the slopes and ravines of Munnar in a carpet of blue & it is a rare beauty to watch... Well, The next flowering is only in the year 2018!! Kurinji comes every twelve years...a moment for the localites to stop and drown in the reminiscences of the life that has passed...They have a lot of myths to tell about this virgin beauty!You can see these blossoms on the hill sides of Annamalai, Nilgiris and kodaikanal as well...A rare beauty which remains a great memory always...

    Thenga Pak


    In a mood to try something sweet? Try this Thenga pak, a kind of coconut burfi.


    Grated Coconut-100g
    Milk-1/2 cup
    Double cream-2tbsp


    Whisk milk and cream for 2 minutes. Blend them well. Add grated coconut and whisk it once again for 2 minutes. Now butter a baking pan & pour the mixture into it.(You may add half cup condensed milk too, if you want it richer)Take a small wok. Add butter and heat it at simmering flame. Once butter has melted add raisins and cashew, and fry them to a golden brown tinge. Pour this into the mixture and now keep the mixture in a preheated oven at 200 degree celsius for 30 minutes. Once the mixture is cooked and set, take it out, cool it, and refrigerate it for 30 minutes. Your dessert is now ready to melt in your mouth! Posted by Picasa

    Pepper Bacon- A hot n spicy Indo-Anglian fusion recipe


    To continue with my fusion experiments I tried cooking bacon in the Indian style and it very much tasted like Andhra Pepper chicken!...Substitute your bacon with chicken, it becomes the typical Pepper chicken!


    Bacon-250g(shredded into small pieces)
    Pepper-50g(ground into coarse powder)
    Green Chillies-4(Hot)
    Onion-2( chopped thin)
    Corriander powder-2tbsp
    Lemon juice-1tbsp
    Turmeric powder-1/2 tsp
    Cumin seeds-1tsp
    Curry leaves-1 sprig
    Parsley-1 bunch
    Oil+ Salt-As required.


    Grind ginger, garlic, green chillies,turmeric with a little salt and lemon juice.Marinate the shredded bacon with this paste and leave it for 15 minutes. Heat oil in a wok. Put cumin seeds and once it has spluttered add onion.Saute it to a golden brown colour. Now add curry leaves&corriander powder and Pepper powder.Saute it for a couple of minutes. Now add the marinated bacon.You may pour the whole marinade into it.Mix well. Allow it to cook for 7 minutes.Stir occasionally.Add parsley and serve hot with any desi breads/naans/Chappathis or with steamed rice... Posted by Picasa

    Monday, May 15, 2006

    Sabut Bhuna Kukker

    Here is another spicy chicken in almond paste.

    1 kg whole chicken

    For the marinade
    ginger piece-1 inch size
    lemon juice-5 tbsp
    salt-as required
    white pepper powder-½ tsp

    For the gravy
    onions-3 medium size-thinly sliced
    almonds-10-12 -blanched
    yoghurt-2 cups
    oil-4 tbsp
    saffron- a pinch, diluted in warm water (optional)


    Clean the chicken.Make deep slits into the chicken for the marinade to seep in.Grind ginger and garlic into a fine paste. Mix it with lemon juice, salt & pepper powder. Marinate the chicken with this paste and leave it for 1hr in the refrigerator.

    Meanwhile heat oil in a pan, add the onions and fry until they become dark brown. Drain the excess oil and keep it aside to cool. Once cool, grind the onions with the blanched almonds and the yoghurt into a smooth paste.

    Rub this paste also into the chicken and transfer to a wok. Cover and cook until tender, turning occasionally to cook evenly.

    Now pour the saffron over the chicken. Serve it hot with steamed rice, garnished with almonds.

    Green Chilli- King Fish Fry



    King Fish-250g (cut into pieces)
    Green Chilli-5(Hot)
    Ginger+Garlic Paste-50g
    Salt-As required
    Oil-As required


    Grind Ginger, Garlic , Green chillies, turmeric and salt into a fine paste with curd.Marinate the cleaned fish pieces with the paste and leave it for 15 minutes in the fridge. Now heat oil in a frying pan. Shallow fry the marinated fish pieces,(dont throw the marinade,you may pour the whole Paste into the pan) alternatively flipping the sides till it is well cooked. Serve hot as a side dish along with steamed rice. Posted by Picasa

    A Fusion Cauliflower curry



    Cauliflower-250 g(Separated into small florets)
    Turmeric-1/4 tsp
    Hot Red Chilli Sauce-1 1/2 tbsp
    Soya sauce-1tbsp
    Tomato-2 (diced into small pieces)
    Salt-As required
    Oil-2 Tbsp
    Fenugreek seeds-1/4tsp
    Cumin seeds-1/2tsp
    Mustard -1/2 tsp
    Curry leaves-1 sprig
    Corriander leaves-As required


    Blanch the Cauliflower florets with a pinch of salt n turmeric added. Allow the water to evaporate almost completely. Now add Tomato, Red chilli sauce, & Soya sauce and mix it well.Allow it to cook well for some time till the tomato becomes pulpy and covers the cauliflower completely. Now Heat oil in another wok. Prepare the seasoning with mustard seeds, fenugreek seeds, cumin seeds & curry leaves. Pour the seasoning into the cauliflower-tomato mixture and allow it to cook further for another 3 minutes. Garnish with Corriander leave and serve it with Chapathi/Nan/Breads. Posted by Picasa

    Saturday, May 13, 2006

    Ari Pathiri---a Malabar Muslim speciality...a few reminiscences....

      Posted by Picasa

    I have spent most of my childhood in Calicut/Kozhikkode of the Malabar region. Malabar has a lot of history lying dormant....which connects it to the east and the west of the world...Kappad beach in Calicut, where Vasco da Gama set his foot in India, marked the beginning of colonialism perhaps...This part of Kerala is also famous for its own traditional art forms and authentic cuisines...I have been lucky to spend a considerable share of my childhood days in the port town of Calicut, called Beypore, and sweet memories of some good innocent people, mostly Muslims, remain in the heart always... Most of them were not much educated...but had a heart full of love & a greater culture which embraced every human being as their own...I never knew about the Muslim-Hindu divide as a child, for Aminathatha,Bichuthatha, Ummachuthatha,Alikkaka were all our own family members...our own 'ithathas'(akka) and 'ikkakkas'(anna)....We celebrated Ramzan & Onam together...I still remember those ithathas sitting in the kitchen n spreading out pathiris in spite of their very rigorous Ramzan fasting.... and they never forgot to send us our share of those mouth watering items...Kozhi Biriyani,meen Biriyani, Irachi pathiri, Kai pathiri, Chatti pathiri,Muttamala, Alsa,Kozhi pidi,Pazham nirachathu, Unnakkaya,Meen pathiri, Kozhi Ada etc etc to mention a few(recipes to follow)... This recipe is dedicated to all those good souls....


    2 cups Rice powder(Roasted)
    3 cups water
    salt -as required


    Roast the rice powder well in a simmering flame till it changes colour to a creamish tinge...should not get burnt. Now sieve the rice flour using a fine mesh. Boil the water. Add salt and simmer. Set aside half the quantity of water and in the remaining boiling water add the rice flour and stir well in a simmering flame. Adjust the consistency of the dough nearly to that of a chappathi dough using the remaining boiled water.(Never use cold water). Cover the dough and keep it on the simmering flame for 10 seconds. Take it out and then leave it to cool. Once it has partially cooled knead the dough thoroughly, using your hands so that no lumps are formed inside. Roll the dough into small lemon sized balls. Dust the balls in some rice flour and roll it out using a roller pin...alternatively u may use a chappathi press. Sometimes you may not get a perfect round...you may cut the edges with a pizza cutter if you want a better geometric shape... Heat a tawa on medium flame. Keep the pathiri on it, rotating in between. Flip it to the other side once the pathiri starts forming bubbles, like a phulka. Press the pathiri occasionally so that it will become soft and layered. Once both the sides are done, remove it from the tawa.After each pathiri...wipe clean the thawa with a dry cloth so that the charred flour doesnt stick to the next one.

    If you want it sweet,you may serve the pathiri after soaking it in sweetened coconut milk or else have it with a spicy fish curry or non veg curry.

    It is interesting to note here that Malabar Pathiri is very much a cousin of Kannadiga's "Akki Rotti"...only a slight variation in the method of preparation!
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