Monday, July 31, 2006


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Malabar Neipathiri/Porichapathiri & Cherupayar Ishtu


Pathiri n pathiri...dont u think that we Malabaris are a bit too obsessed with this pancake made of rice flour...Yes indeed!!We have the healthy version of this favourite malabari dish, which is plain pathiri or nerma pathiri for the calorie conscious and the neypathiri/poricha pathiri/Chatti pathiri/Adukku pathiri/Irachipathiri/Meenpathiri etc for the more freaky ones!Pathiri comes from the Arabic word 'fateerah' and it means"pastry" obviously an Arab influence on the local Mappila community.

Neipathiri and Poricha pathiri are more or less the same.Poricha pathiri in ghee becomes neipathiri.Pathiri deep fried becomes Poricha pathri!!Neipathiri does not puff up much lik a poori.It is more flat. Here is the recipe for Poricha Pathiri:


Rice flour-2 cups
Hot water-4 cups(Keep extra reserve,because the ratio cd vary depending on the rice quality)
Salt-as required
Fennel seeds-1 tsp
Cumin seeds-1/2tsp
Oil-for deep frying
Ghee-1 tbsp


Dry roast the rice flour with fennel seeds,cumin seeds and salt added till u get the fine aroma of roasted flour.(Flour changes the tint slightly).Now add hot water gradually.Mix with a ladle and close the vessel for 4 minutes.Now once the flour has cooled enough to be touched with the hand knead it well into a fine smooth dough.(Knead it thoroughly or else the pathiri will break when u roll it out,for unlike chappathi dough this rice dough is not elastic).Make small lemon size balls and spread it slightly, the size of a Poori.While rolling it out, keep dusting the sides with flour,in order to prevent it from breaking.Heat oil in a wok.Add ghee for a richer neipathiri.Now deep fry the each pathiri till it becomes slightly golden. It is a wonderful dish with most of the nonveg curries,sea food preparations and the vegetable stews...I have had too much of non veg, so I went for Cherupayar Ishtu we generally make as side dish for this Pathiri.

Here is the recipe for Cherupayar Ishtu:


Green gram/Cherupayar-1 cup
Green chillies-5-pounded
Fennel seed powder-2 tsp
ThickCoconut milk-1 cup
Potato-1 large-cooked,smashed
Onion-1-chopped thin
Crushed pepper-1/2 tsp
Oil-as required
Dry Red chilli-2
Curry leaves-2 sprigs
Water-as reqd

Soak Green gram for an hour.Now pressure cook it with green chillies,ginger,onion and potato with sufficient water added(~2 cups).Smash the potatoes and the green gram slightly.Now add coconut milk,fennel seed powder and pepper powder.Simmer it for 2 minutes.Now prepare the seasoning with dry red chillies&curry leaves.Pour it into the cooked green gram gravy.Mix well and serve it with your neipathiri.

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Sunday, July 30, 2006

Koonthal Curry&Kalamari fry


One more fish obsession continues...I dont know why...If I think of making something really succulent....something that I want to lick off my fingers,my hands invariably pick one Fish packet from my freezer!!This time it was the 'Koonthal'/Squid or rather the smaller Sepia,I should say...Koonthal has always been one of my hot favourites among the sea food for the sheer variety that one can make out of it....It goes well with so many Masala combinations.The one that I have here is in the cocum masala gravy.Here goes the recipe:


Sepia-500g(It shrinks on cooking)
Green chilli-4
Tomato Puree-1 cup
Onion-2 large-chopped thin
Cocum juice-1/2 cup
Chilli powder-2 tsp
Turmeric powder-1/4 tsp
Coriander Powder-1 tsp
Fenugreek seeds-1/2tsp
Curry leaves-2 sprigs
Refined oil-as required
Salt-as required


Clean the squid and make gashes on it.Dry roast chilli powder,turmeric powder,coriander powder,fenugreek seeds and a sprig of curry leaves for a couple of minutes.Heat oil in a wok.Saute onion,ginger,garlic,green chillies till they become soft.Now wait for a minute or two to cool the sauted ingredients(the powders too) and grind it into a coarse paste.Now add the tomato puree to the paste and whisk it for a minute.Now pour this mixture over the cleaned squid.Add salt as required.Leave it for 10 minutes.Now add the cocum juice and enough water for the required consistency and cook it over a medium flame for nearly 8-10 minutes or till the squids are cooked properly.Finally add a sprig of curry leaves and mix well.(You may add a pinch of sugar,for a good twist).Now remove from the stove and serve it hot with chappathi/rice/tapioca.(This squid curry again tastes better the next day).


Kalamari/Deep fried squid

Kalamari is nothing but a deep fried squid which is quite popular in Greek cuisine.I have fried the Kalamaris in my Indian 'ishtyle'!! The difference is all about turmeric and chilli powder.Greeks add pepper,we add red chilly powder.Usually squid is chopped into small pieces,but I have fried the squid whole. Here is my recipe for it:

Red chilli powder-1 tsp
Pepper powder-1/2 tsp
Turmeric powder-a pinch
white flour-1/4 cup
Salt-as required
Oil-as required

Clean the Kalamari.Slit in the middle and flatten it out.Mix flour,chillipowder,pepper powder,turmeric powder and salt in a mixing bowl.Now coat the squids uniformly with this mixture.Heat oil in a wok.Deep fry the squids.Serve with some deep fried onions too...Goes well with rice.

Another tastier version of squid fry that I generally make at home is this:

Squid/Sepia - 500g-cut into small pieces
Onion - 2 -large-chopped thin
Ginger-Garlic paste -1 tbsp
Green chilli-4(chopped)
Red chilly powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Cumin seeds(Jeerakam) - 1/2 tsp
Tomato - 1 -small
Grated coconut/Copra - 1/4 cup
Curry leaves - 1 sprig
Oil- as required
Salt - As reqd

Marinate the cleaned pieces of squid with chilly powder,turmeric and salt.Heat oil in a small wok.Saute curry leaves, cumin seeds, green chillies and onions in the same order till onions become golden brown.Now add the ginger garlic paste and saute it for couple of minutes.Now add the remaining chillipowder,turmeric,and coriander powder.Saute for a couple of minutes till u get that fine aroma.Now add tomato and salt as required.Finally add grated coconut(copra tastes better) and cook till squids are properly cooked.It is a wonderful side dish with rice.

Friday, July 28, 2006

Chepa Pulusu

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Andhra food is one of the best among the Indian regional varieties& Andhra Pulusu,curries made in a spiced tangy gravy is something that anybody will fall in love once tasted....My monday afternoons, while working in Andhra, was often a sumptuous feast with most of my friends bringing something special for me....sympathy and love for the 'underfed' hostellite!!There would invariably be at least 2 people bringing cheppa pulusu/chepala pulusu as they call it,a spicy tangy fish curry...lip smacking.Most of the telugu people have fish or chicken or mutton on is almost like a tradition....a pure vegetarian food on saturday(Lord Venketeswara 's day) followed by a nonveg feast on sunday,and a feast for me on Monday!!Chepa pulusu is something that becomes tastier the next day and you are guaranteed to lick the vessel clean the next day!!Chepa pulusu has thus become one of my most frequently made fish curry at home, a recipe that has been passed on to me by all those sweet telugu friends...So Three cheers to Andhra food and here is my recipe:


Fish- 500g(I have used seer fish.Generally cat fish is preferred)-cut inot pieces
Turmeric powder- 1/4 spoon
Coriander powder-2 tsp
Red chili powder-1 1/2tsp(u may reduce if u want it less hot)
Fenugreek powder- 1/4 tbsp
Garam Masala-1 tsp(cloves+cinnamon+cardamom+fennel+aniseed-powder)
Tamarind pulp-1 cup(=1tsp tamarind concentrate paste)
Onion-1large-chopped thin
Tomato- 1
Green chilli-4(slitted)
Mustard seeds-1tsp(optional)
Cuminseed- 1 tsp (optional)
curry leaves-1sprig
Oil -as required
Copra/Dessicated coconut/Fresh coconut-1tbsp
Coriander leaves-1 bunch-chopped
Salt-as required


Wash the fish pieces with salt and turmeric.Marinate it with a pinch of turmeric, chilli powder,and salt.

Heat oil in a large mouthed vessel.Add mustard,cumin and curry leaves.Once they have spluttered.Add onions and green chillies.Add tomato.Saute them for a 3 minutes till it becomes trasnsluscent.Add all the spice powders.Saute for a couple of minutes.Add the tamarind pulp or paste.(Add water if required).When the pulp cooks to a medium thick consistency add fish pieces and grated coconut.Add salt as required.Cook till the fish pieces become soft and well cooked on medium flame.Add a pinch of jaggery for a wonderful twist to the taste(optional).

Finally garnish with coriander leaves and enjoy with rice/roti/parathas.You may add raw mango pieces during the mango season,but reduce the tamarind accordingly.

A simple meal meme


  • Shaheen
  • had tagged me for a meme on 'Simple meals' to help out her sis-in-law.Well a simple meal is what I too was looking for..... after all the nonvegetarian food and the heavy desserts I wanted my intestines to have something more soothing...This simple meal is for you shaheen.A simple Mathan Erissery,Cabbage varavu,Moru varuthittathu,and some vaddiyalu(sago fritters)/pappadam.I would still be tempted to have one
  • Avoli Fry
  • or Ayila fry or any other fish fry....a Malayali's weakness always!!My husband keeps pulling my leg,'keralawali pathi ko chodengey 'magar' machli ko nahi!!(A kerala girl will be willing to foresake her husband but not fish)!!...Yes we are indeed very much obsessed with fish like many of our coastal counterparts...So here is the simple combo meal:

    Mathan Erissery:
    If you cant get Mathan/Pumpkin you may substitute it with most of the vegetables available.The recipe remains the same,taste varies with the vegetable.If you cant get fresh coconut,substitute with dessicated coconut/coconut milk or even cashews.I have in fact added a little cashew and fresh coconut here for a new twist.

    Pumpkin/Mathan-100g( cut into small pieces)
    Dal-1 cup
    Red chilli powder-1 tsp
    Turmeric powder 1/4tsp
    Water 3cups
    Salt -as required
    Grated coconut - 4tbsp
    Cashew-50g(Optional,not added traditionally)
    Cumin seeds -1/4 tsp
    Ghee -1tbsp
    Coconut oil-1/2 tbsp
    Mustard seeds 1/4tsp
    Curry leaves-1 sprig
    Dry Red chilli-2

    Cut the Pumpkin.Remove the fibrous matter inside with a spoon and cut into smaller pieces.Add 3 cups of water to the pumpkin pieces and dal along with chillipowder(some add pepper powder, instead) and turmeric powder and pressure cook till the dal becomes soft(5 minutes).Grind half the grated coconut,cashew(if adding) and cumin seeds together into a medium fine paste and add to the cooked dal.Cook for another 3 minutes.
    Saute the remaining coconut in a low flame till brown in colour.Keep it aside.
    Season mustard seeds,curry leaves, dry red chilli in ghee and coconut oil(optional).Add the seasoning to the cooked dal along with the roasted cococnut shavings. Mix well. Serve hot with steamed rice!

    Cabbage Varavu:

    Cabbage-chopped thin-2 cups
    Ginger-1 tsp(grated)
    Green chillies-5
    Turmeric-1/4 tsp
    Onion-1 large
    Green peas-50g
    Blackgram-1/2 tsp(optional)
    Cumin seed-1/4 tsp(optional)
    Mustard-1/2 tsp
    Oil-for cooking
    dry red chillies-2(cut into pieces)
    curry leaves-1 sprig
    Grated coconut-2tbsp(Optional)
    Salt-as required


    Mix together cabbage,onion,green chillies,turmeric powder and salt well with the hand.Now heat oil in a wok.Splutter mustard,cumin,blackgram,curry leaves,dry red chillies.Add the cabbage onion mixture and green peas.Mix well with the seasoning and allow it to cook for 3-5 minutes with the lid closed.You may sprinkle a little water,if required, for cooking.Add grated coconut and saute for a couple of minutes.Serve hot as a side dish with rice.(If fresh coconut is not available,u can avoid it,cabbage will still taste good).

    Moru Varuthittathu:

    For a sour combination with the dal,I made some quick moru varuthittathu as well.Just beat the curd.Prepare a seasoning of chopped onion(1/2 an onion),a pinch of turmeric,a tsp of grated ginger,1/2 tspmustard,one sprig of curry leaves,(if u dont have curry leaves,add parsley)2dry red chillies.Add this seasoning to the beaten curd and your moru varuthittathu is ready.

    Fry some sago fritters or papad,your simple meal is ready!!

    There are plenty of other simple recipes in my collection which could be of use to shaheen's s-i-l like payar&pachakkaya mezhukkupuratti,injithair,ghee rice,khichdi,etc...

    What a soothing feeling to have a simple rice and dal menu!!

    Here is another simple recipe added to the collection:

    Boiled Egg Bhurjhi:
    A simple egg bhurjhi which goes well with chappathis and parathas....could be a good bachelor recipe too... straight to the recipe:


    Eggs-3-boiled and cut into pieces.
    Turmeric powder-1/4 tsp
    Pepper powder-1/2 tsp
    Green chilli-2-chopped thin
    Onion-1 large-chopped thin
    Mustard-1/2 tsp
    Curry leaves-1 sprig
    Coriander leaves-3 sprigs
    Salt-as required
    Oil-as required


    Cut the boiled eggs into small pieces.Heat oil in a small wok.Add mustard and curry leaves.Once they have spluttered add onion.Saute till it becomes golden brown.Add the spice powders and the chopped eggs.Add salt as required.Saute for 3-4 minutes.Finally garnish with coriander leaves and serve hot with chappathis.

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    Monday, July 24, 2006

    ChattiPathiri & Adukku pathiri- Malabar Muslim/Mappila Speciality

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    I had postponed making this favourite Malabar delicacy for a long time hoping to get Pathiri Chatti,a traditional shallow mud vessel in which we make pathiri,kuthappam, and many more Malabar delicacies, from home.It did not look like I could wait longer....So thought of personalising it a little bit to suit my conditions....a few changes,but the output remained the same....A very sad thing this time is that I'm not able to post all the step by step snaps...I dont know what I did while transferring all the snaps from the camera...I'm not able to locate the folder now!!Luckily I had eaten only a piece of I have here for you the remaining Chattipathiri!!(So sorry pals,next time...shall be more careful!)

    Malabar Muslims,as I have said elsewhere in some of my Malabar recipe posts,have had a classic culinary culture,very distinct and unique,much influenced by the Arab,Moghul and the local Kerala cuisine.The recipes are very exotic like stuffed 'AaduPorichathu',Goat roast where Goat is stuffed with marinated chicken, and that chicken stuffed with eggs!!(Isn't that really exotic?);
    Stuffed mussels fry(Arikadukka),stuffed chickenfry
    (Kozhi(Koyi)NirachuPorichathu),Barbecued Fish(Meen chuttathu),KozhipidiMeenpathiri,AdukkuPathiri,
    Kozhicurry,Mutton curry,Beef chaps,Tharipayasam,
    Alsa ,Unnakkayaetc etc
    ....of which some I have made an attempt to post....
    and many remain!!

    Chatti pathiri may perhaps be called the Malabar style layered cake!This can be a five layered or 10 layered or even 20 layered chattipathiri...depends on how big the occasion is !!This is a must for any big get together in a Mappila(Malabar Muslim) family and during special occasions like Ramzan. I am a Malabari who has grown seeing my mother and many of my 'ithathas' do these various recipes...I still remember those days.... during a 'Puyyapla thakkaaram(salkaaram)',a banquet for the newly married, my mother used to join the 'ithathas' in making all these delicacies...and they used to do the same for us wheneve we had a big get together...It was an amazing relationship that we had with our sweet muslim neighbours...Here is the recipe,which some of you had already asked me:

    For Pathiri:
    AllPurpose flour/maida-100g(for making 6 layers)
    Oil-1 tbsp
    Water-as required
    Salt-as required

    Sugar-5tbsp(Can adjust according to u'r preferences)
    Ghee-1 tbsp
    Grated coconut-3 tbsp
    Cashew nuts-25g(broken)
    Poppy seeds/Khuskhus-3tbsp
    Cardamom powder-1 tsp

    For coating:
    Cardamom-a pinch

    Mix the flour with water,oil and salt and knead into a dough like that of Chappathi,medium thick.Using a roller pin roll it out into paper-thin chapathies of uniform size(~8inches diameter) on a dusted flour board.Heat a griddle and cook the chappathies lightly on a tawa.You can vary the size of the chappathi depending on the size of the pathiri chatti or the vessel in which you are baking it.

    Beat 3 eggs with sugar,1tbsp ghee, and cardamom.Heat a wok.Add 1 tbsp ghee,saute raisins,cashewnuts,poppy seeds and grated coconut until they change the colour slightly.Now add the beaten egg and scrambled the whole mixture. Keep it aside.

    Beat the remaining eggs, sugar and cardamom and keep aside.

    Take a non-stick baking tray, spread 1 tsp oil or ghee all around(spray the nonstick oil).Keep one chapathi as the first layer.Now dip the second chapathi in the egg mixture,coat well and place it on top.Arrange the scrambled egg mixture. Keep another chappathi on top.Make a new layer.Keep adding the egg-coating at each step and finally pour the remaining egg mixture over the sides and on the top. Garnish it with cashew nuts and raisins and bake in an oven for nearly 15 mintues or till the whole pathiri turns golden.Traditionally the baking is done in a sealed container with the coconut husk embers on top....Though a little bit of a process the delicacy is definitely worth the trouble...especially for all those with a sweet tooth!!

    This shall be my entry for JFI-4 hosted by
  • Santhi
  • and for
  • FMR
  • hosted by Revathi.

    Another similar Malabar pathiri is Adukku Pathiri...thought I'll share the recipe here,if anybody is interested....shall post the snaps ASAP.

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    Egg Batter

    Coconut milk-4tbsp
    Turmeric powder-a pinch
    Cardamom-3 pods
    Salt-a pinch

    For the Rice Batter

    Rice flour-4 dessert spoon
    Coconut milk-300ml
    Sugar- 5 table spoon:
    Cardamom -4pods
    Ghee as required
    Salt-a pinch

    Beat the eggs and sugar along with the rest of the ingredients and keep it aside.
    Make the rice batter mixing rice flour, coconut milk, sugar, pinch of salt, cardamom. Grease a small vessel that can fit into your pressure cooker.Pour some water in the pressure cooker and keep the vessel int it.First pour 4-table spoon rice batter into the greased vessel and steam it till it is done.Now brush 1tsp ghee evenly on the cooked layer.Now pour 2table spoon egg batter and steam till it is cooked. Once the egg batter layer is cooked, pour again 4-table spoon rice batter and steam. You need not apply ghee on the egg batter. Apply ghee only on the rice batter layer. Repeat this until you finish both the batter.When all batter is over steam once again for 2-3 minutes.Now remove from fire. Allow it to cool, and remove from cooker.Cut it into desired shapes and serve as a snack. It will give beautiful layers of yellow and white once cut into shapes.

    Saturday, July 22, 2006

    Chicken Pizza

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    Many romances have been woven around a pizza,many celebrations have been completed over a pizza,many stories shared over a pizza,...this flat bread from Italy has swept the world off its it the thick crusted Chicago Pizza or the very thin Romano Pizza...adults and kids alike have fallen flat over this Italian beauty.
    She is luscious with varied and rich toppings, ranging from the vegetarian to the non vegetarian...Wherever she went people welcomed her with open arms. I was always hesitant to try a home made pizza until our
  • RP's

  • post came up.Though I had read plenty of Pizza recipes I wasnt really sure whether we could really make it at home...the advantage of blogging is that we can always fall back upon the experiences of someone like us who has already tried and tested the recipe...My husband was really awe struck eating my Pizza!!Thanx RP, thanx a lot...Pizza,Lassagna,ravioli....all those exotic Italian dishes have always been my favourite.....So now with a new confidence I tried my first Pizza...and that was indeed so classy in taste....Here is what I did for making my Chicken Pizza.


    Whole wheat flour-1 cup
    All Purpose flour-1 cup
    Extra Virgin Olive oil-as requuired
    Salt-as required
    Fast Action Dry yeast-15g
    sugar-1/2 tsp
    Warm water- as required
    Arrabbiata Sauce-1 1/2tbsp each for each Pizza
    Chicken breasts-100g(minced)
    Onion-1 small-minced
    Celery-5 stalks-chopped
    Garlic powder-1 tsp
    Dried basil leaves-a pinch
    Rosemary-a pinch
    Oregano- a pinch
    Mozarella Cheese-as required


    Prepare yeast ferment in 1/4 cup warm water adding 1/2 tsp sugar.Leave it for 10 minutes.Once the yeast has properly risen add this to the flour along with 2 tbsp olive oil and hot water.Knead well into a medium soft dough.Cover with a moist towel and allow it to ferment for an hour to something more than 50% its volume.

    Meanwhile marinate the minced chicken with a little salt and pepper for 10 minutes.To prepare the topping,heat Olive oil in a wok.Add onions,when it becomes transluscent add marinated chicken.Saute for 10minutes on medium flame.Now add garlicpowder, oregano,rosemary,and basil.Saute for a minute.Add capsicum,mushroom and celery.Saute till they become soft.Remove it from fire and keep aside.

    Next comes the sauce.Both white and red sauces are used.Red sauces contain tomato whereas the white sauce doesnt use tomato.I did not make any sauce as such. I used the classic Italian Arrabbiata sauce(Lloyd Grosman's) which contains olive oil,red chilli,garlic,tomato and the typical Italian herbs.The authentic pizza makers(courtesy:my Italian cookbooks) advise us not to use the ready made sauce,they say that the tomato pieces have to bake over the pizza crust.You could make u'r sauce with some diced tomatoes,a little mayonnaise and herbs of your choice(RP's sauce is also equally good)

    Preheat your oven to 230 degree celsius well before starting the baking.If the oven is not hot enough,the crust will not rise up.Take the dough,divide it into equal portions.Make small balls out of it and spread it out slowly with your hand on a dusted flour board, without applying much pressure into the required size rounds/rims.The Italian chefs advise us not to use the roller pin for spreading.Well,in this world where we are running short of time,we may use the roller pin with a slight compromise on the texture of the crust.I tried both with hand and with the roller pin....there is a slight difference in texture which perhaps could be forgiven!!

    I did not have a Pizza stone.I just used one of my tin baking trays(the result wasnt much different from the standard Pizza).Grease the tray with nonstick oil spray.Place the spread out batter on to the tray.Pour 1 tbsp sauce on to it.Spread it uniformly.Now spread the chicken topping on to it. Add the Mozarella cheese on top.I have been just moderately generous with my cheese toppings...but more the cheese tastier the Pizza generally.Finally drizzle half a table spoon sauce over the cheese to partially cover the cheese( for a slow melting of the cheese).Bake the Pizza for nearly 12 minutes or till the cheese melts and spreads. Enjoy hot....My first home Pizza was indeed a great success...thanks to all the mentors.Here are a couple of interesting and useful Pizza links for more information.

  • Pizza

  • More about Pizza
  • Friday, July 21, 2006

    Mutton Ishtu/Mutton Stew


    Mutton Ishtu/Mutton Stew is a very common style of cooking mutton in Kerala,especially as a combination for Vellayappam,Palappam,Kallappam,Noolpittu(Idiyappam),Puttu etc...Mutton stew is in fact a european recipe and I guess the colonialism might have introduced this recipe to our mothers and grandmothers who Indianised it as 'Mutton Ishtu' with their Indian spices!This deceptively bland looking Mutton stew is but one of the most gorgeous mutton preparations...I have seen some add vegetables like carrot to the gravy, but I being a 'pure' nonvegetarian have not allowed any corruption of my mutton!! Here is the Mutton Stew recipe that I have learnt from my mother...


    Mutton-250 g-cleaned & cut into pieces
    Green Chilli-4-slitted
    Cinnamon stick-1 inch-broken
    Fennel seeds-1/2tsp
    Curry leaves-2 sprigs
    Potato-2 large-Diced
    Red Onion-1 large-chopped
    Indian shallots-50g-chopped
    Coconut milk-1 cup(thick)
    Pepper corns-1tsp-pounded
    Water-3/4 cup
    Salt-as required
    Oil-1 1/2 tbsp
    Coriander leaves-optional


    Marinate the cleaned and cut mutton pieces with half a teaspoon pepper powder and salt.(some add a little lemon juice to marinate,bt I have not added)Heat oil in a wok.Saute curry leaves,cardamom,cinnamon,fennel seeds, onion,shallots,ginger,garlic,green chillies(in the same order) till they become transluscent.Add the potato and the mutton.Saute for a couple of minutes. Now add water and cook it till done.(I pressure cooked it for 5 whistles).Now add the pounded pepper corns and cook futher for a couple of minutes.Finally add the coconut milk,mix well and switch off the stove. Let it remain for sometime.You may garnish it with coriander leaves and serve it hot with any of these dishes:
  • UnniPaalappam

  • Paalappam

  • AriPathiri

  • Puttu

  • KeralaPorota

  • Thenga dosa

  • Chappathi

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    Thursday, July 20, 2006

    Kothu Porotta/Chilli Porotta


    I had resolved to stop blogging for a while...for it was becoming too much of an obsession and my husband has started showing signs of discomfort..... he has suddenly become very 'health conscious' and the argument is that I'm tempted to do more cooking for the sake of blogging!!("Blogging hey tho hum hey"-His oft repeated dialogue!!)Fair enough...I thought I should hold back and rather just drool over other blogger's culinary blog or not to blog was the question!! But when bloggers like Archana tempt me with her
  • ChillyCrepes
  • how can a food glutton like me not be reminded and tempted to make Kothu Porotta/Chilli porotta....So like many other resolutions this one again has vanished to thin air!

    Porotta is synonymous with the 'thattukadas'(street vendors) in kerala and has now migrated to the tables of elite restaurants and achieved great respectability.With time Porota has evolved into plenty of varieties like 'Chilly porota(Kothu Porotta),Erachi porotta (beef), fish porotta, chicken porotta, vegetable stuffed porotta, cheese mushroom porotta, Kichipalayam porotta and the two-in-one porota'- the names mostly given by our thatttukadas!!.The making of Porota itself is an art. I have in my childhood days stood in admiration,wide eyed and mouth opened, at the dough gymnastics that the thattukada porota makers did...kneading, hitting, spreading,swiveling in the air....I fancied the dough swiveling and falling on the ground but the expert cook never missed it!!....that's indeed an art...but as I grew up never dared to try it because of those complicated images of porota making in my mind until late when my mom taught me an easy method to make
  • KeralaPorota
  • which
  • Annita
  • too has explained thro' her beautiful pictures.
    Here's how I did my Kothu Porota:


    Kerala Porota-3- cut into small pieces
    Onion-1 large-chopped
    Shimla Mirch/Capsicum-1-chopped
    Spring onion-6 stalks-chopped
    Chilli powder-1/2 tsp
    Turmeric powder-1/4tsp
    Green chillies-3 chopped
    Tomato Sauce-3 tbsp
    Soya sauce-2 tsp
    Red chilli sauce-2tsp
    Oil-2 tbsp
    Coriander leaves-a few sprigs
    Salt-as required


    Heat oil in a wok.Saute onion,green chillies,ginger,garlic,capsicum&spring onion till they become transluscent.Now add chilli powder,turmeric powder.Saute for a minute.Add the sauces one by one.Mix well.Add the Porotta pieces.Mix together and cook for 2 or 3 minutes.Break egg into it.Mix well. Cook till the egg dries up.Finally garnish with coriander leaves and enjoy!! Posted by Picasa

    * Alternatively you could try this with left over chappathis as well.

    Kothu Chappathi!
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    Wednesday, July 19, 2006

    Bendekai kadi

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    What will I do if I wanted to have Ashwini's
  • Strawberry Srikhand
  • and Sumi's
  • StrawberryYoghurtJelly
  • at the same time?Combine both!! That's exactly what I did to make this very tasty dessert.This is how I combined Ashwini and Sumi!!


    Straw berry Puree-1/2 cup(blended without adding water)
    Yoghurt-1/2 cup
    Dried nuts-25 g
    Glazed cherries-15g
    Fine leaf Gelatine-7 leaves
    HotWater-3 tbsp
    Honey-2 tbsp

    Soak the gelatine in a bowl of cold water for 5 minutes.It starts swelling up.Squeeze out excess water and place it in a sauce pan over gentle heat,stirring it.Once melted add about 3tbsp hot water and mix well.Blend together the strawberry puree,yoghurt and sugar. Mix it with gelatine.Pour it into a mould.Add the dry nuts,raisins and glazed cherry.Refrigerate it to set. Once it is set invert it into the serving dish. Drizzle 2 tbsp Honey and enjoy the dessert!!

    Tuesday, July 18, 2006

    Silver Pomfret fry/Avoli Porichathu

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    Silver Pomfrets,called as Avoli/Akoli in Malayalam(Sorry, I dont know in other languages!)is always the no.1 fish delicacy that we always had on our dining table especially when the occasion was very special due to the presence of a guest or due to some celebration. Be it as a simple fry or in gravy form,this is perhaps one of the tastiest fish that one can always have.I cant say anything more.... I love this Silver beauty!Here is my Pomfret fry recipe:


    Silver Pomfrets-2- Medium size
    Ginger+Garlic+Green chillies-1 tbsp(Pounded fine)
    Curry leaves-1 sprig
    Red chilli powder-1/2tsp(or more)
    Turmeric powder-1/2 tsp
    pepper powder-1/2 tsp
    Salt-as required
    Oil-for shallow frying


    Make a small gash on the side of the Pomfret and remove the intestines and clean well.Make small gashes thro'out the body of the Pomfret.Rub in salt,turmeric powder,chilli powder. Keep it for 10 minutes.Now heat oil in a frying pan.Fry the pomfrets on slow fire till both the sides are cooked well.Now add the curry leaves and the pounded ginger,garlic,green chillies.(If you add this earlier, the whole masala will get charred).Carefully turn the pomfret on both the sides so that this masala spreads all over.Reduce the flame. Cook it for another couple of minutes and the fry is now ready to go with steamed rice.

    Fish Moly/Fish in Coconut milk gravy

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    Why would have somebody named it as Fish moly,this Fish curry in rich creamy coconut milk?...I have no idea! Could it be that some 'Moly' cooked it for the first time!! Be it by Moly or by Boban, this is quite a popular Fish curry in Kerala, especially in the South Kerala. Most of the Kerala fish curries are lightly spiced...It looks as though Keralites were more keen to have the fish dominate the flavour rather than the spices.Whereas a fish curry in Andhra or Karnataka is more spiced than an ordinary Kerala fish curry where often the base remained more or less the same and the fish that you added,be it pomfret,shark,prawns,king fish, made the difference.
    It is indeed a very easy fish recipe.


    Fish-250g(any firm fleshed fish-I used steak fish)-cleaned & cut
    Green Chillies-4(pounded)
    Black Peppercorns-10(pounded)
    Turmeric powder-1 pinch
    Onion-1 large-sliced
    Coconut milk-thin-1 cup
    Coconut milk-thick-1 cup
    Curry leaves-1 sprig
    Salt-as required
    Oil-as required


    Marinate fish with a pinch of turmeric,salt and lemon juice and keep it aside for 10 minutes.Heat oil in a large mouthed vessel.Add curry leaves and then onions;saute till they become transluscent.Add ginger,garlic,pepper corns.Saute them for a couple of minutes.Add the fish pieces.Saute for a couple of minutes. Now add the tomato pieces and the thinner coconut milk and water as required.Close the vessel with a lid and allow the fish pieces to cook in this gravy till the pieces are well cooked.Now add the thicker coconut milk and cook further for 2-3 minutes under a simmering flame.Fish moly is ready to be served with steamed rice.

    Tip:You could even fry the fish lightly after marinating in chillipowder,turmeric powder and salt, and then drop into the gravy and leave it to simmer...


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    Mysore pak,Jilebi,Laddu,Jhangri,different varieties of Halwa,Jamuns,Rasagolla,....will the list end any where....and will I ever stop drooling over them?!!...I used to chorus along with my father always, that I shall rather die eating sweets to my content than being forbidden to eat them in the name of diabetes or obesity!!I still remember, my father had just come out of the ICU after his first heart attack, and we ate sneakingly 2 'Perk' before the doctors or visitors came in,he brushed off all the tit bits of the wafer chocolate from his face clean,and was lying down like an innocent kid when people came inside!!India has a huge collection of sweets and desserts that one can never resist... and someone with a sweet tooth,like me, needs the least reason to eat or to make these sweets...Before sharing the recipe, let me warn about the casualties that I have had earlier while making Mysore Pak...If you want to have a real good soft mysore pak, you cannot be very fat conscious and be stingy about your ghee ratio.You may end up with something really too trying for your teeth!!...One more thing is when the flour,sugar and ghee are mixed and cooked over heat... remove it from heat once the flour mix leave the sides...If you prolong it too long you may end up with Mysore Pak good enough to pelt the dogs!! I have had instances where finally,reluctant to throw the tasty but stony amorphous Mysore pak bricks, I had to pound them in the mortar and pestle to eat it as Mysore Pak Podi!!...Having gone thro' these casualties earlier this time I was more careful and it was worth the trouble. Still I wouldnt call the shape of my Mysore Pak so professional, but the taste was nothing short of it!! Here goes the recipe:

    Gram flour/Besan/Chickpea flour-1 cup
    Sugar-1 cup
    Ghee-1 cup
    water-3/4 cups


    Boil sugar with water and reduce it to a thread like syrupy consistency in a heavy based sauce pan.Add ghee to the water and slowly add the gram flour and stir in to mix well with the sugar syrup and ghee.Keep stirring with a wooden ladle and as soon as it starts leaving the sides remove it from fire.Transfer it to a greased plate.Flatten the top with a spatula and cut it out into squares or diamonds before it gets dried up.Let it cool...and enjoy your Mysore Pak!!

    Sunday, July 16, 2006

    Mirchi Bajji


    Mirchi Bajji/Mulaku Bajji/Mulaka bajji/Mirappa bajji/Menshinkaya bajji/Chilli bajji....whatever you call it is definitely the queen of bajjis,fritters, and are quite common as an evening snack in the North and South of India alike...Hot tea and a few chilli bajjis...especially during the rainy a treat!!This was one welcome snack in our hostel menu at B'lore often,and back in chittoor we used to get it from a street vendor....fresh and hot!!Absolutely gorgeous!I was just thinking of our friend Richard...... he would have had his worst shock, had I served him Chilli bajji!!But Chillis for making Bajji is generally not hot....any green pepper that is very mild is used...I used the banana peppers available here...though it was slightly hot,we enjoyed it!Mirchi Bajji can also be eaten as a side dish for some of the South Indian rice dishes like
  • lemon rice
  • I made a few bajji's stuffed with mashed potato and tamarind paste for an extra twist... and few just ordinary chilli bajjis.Here's my Mirchi Bajji recipe:

    Green Banana peppers-10
    Potato-1 large-cooked-mashed(for stuffed bajjis)
    Tamarind paste-1/2 tsp(for stuffed bajjis)
    Chickpea flour-100g
    Rice flour-1tbsp
    ginger paste- 1tsp
    Asafoetida powder- 1 pinch
    Cumin powder-1tsp
    Red chilli powder-1 tsp
    Turmeric powder-1/4tsp
    Salt-as required
    water-as required
    Oil-for deep frying
    Method: Make a thick batter mixing chickpea fower,rice flour,asafoetida powder,cumin powder,red chilli powder, turmeric powder and salt in water.

    Slit the chillies with its tail end intact.Scoop out the seeds inside.If you dont want stuffed bajjis you can straight away coat the chillis with the batter and deep fry it till golden in the hot oil.For making stuffed bajjis, mix together mashed potato and tamarind paste with a little salt well.Fill this inside each Chilli.Close it well.Dip it in the batter and deep fry it in the oil. Enjoy hot Chilli Bajji with your favourite sauce or just like that with a cup of hot tea!!