Indian Potpourri-Recipes,Culture,Ethnicity

Dry fruit laddu

2011-11-13T02:13:00.001-08:00

Grilled Octopus

2011-03-20T03:40:00.000-07:00

The Anglo style...

2011-02-26T15:31:00.000-08:00

Fried Rice

2010-07-30T09:49:00.000-07:00

Meen mulakittathu

2010-06-01T03:30:00.000-07:00

Junior chef!

2010-06-01T03:28:00.000-07:00

Munakkaya mamsam

2010-06-01T03:26:00.000-07:00

Broccoli Pulingurry

2010-01-08T05:21:00.000-08:00

Ulli Pakoda/Onion Fritters

2010-01-08T04:03:00.000-08:00

Egg Puffs

2010-01-08T03:58:00.000-08:00

Tofu Masala

2010-01-08T03:53:00.000-08:00

Avoli curry/Pomfret curry

2010-01-08T03:52:00.000-08:00

Crab Fetuccini

2010-01-08T03:50:00.000-08:00

Sweet n Sour Tofu

2010-01-08T03:47:00.000-08:00

Beans curry/Chikkudukaya Koora

2009-07-24T07:41:00.000-07:00

chappathi payasam

2009-07-24T04:48:00.000-07:00

Tomato Chutney

2009-07-21T03:22:00.000-07:00

Lemon Dal/Nimmakkaya Pappu

2009-05-13T05:05:00.000-07:00

Athishayappathiri -a Malabar delicacy

2009-05-13T05:02:00.000-07:00

Khubani Meetha/Qubani Meetha

2009-02-28T13:43:00.000-08:00

Methi Chicken

2008-08-09T11:56:00.000-07:00

Our bundle of joy!

2008-04-16T04:00:00.000-07:00

Happy Vishu to all you friends out there...and many many thanks to all of you who have dropped in time and again and left a kind word... in spite of my blog being so silent for a long time...

Our bundle of joy who landed just a fortnight back speaks for all the silence all these days!

Vendakka fry/Okra fry ,Kallummakai fry/Mussels fry, Meen fry/Fish fry

2008-03-14T03:42:00.000-07:00

Koonthal fry/Squid fry

2008-02-11T04:23:00.000-08:00

Substitute chicken with 'koonthal'/Squid in the kozhivaruthathu recipe

Kozhi pidi-RCI Kerala

2008-01-01T10:16:00.000-08:00

Far from the blogging world....I was quietly enjoying my lazy slumber...or rather reserving all my creative energy for a greater moment in life ....but yes, I was occasionally blog hopping...and drooling over the amazing culinary creativity of my friends...Umpteen blog events... a zillion bloggers...the growth of this cyber community has been really amazing....Many a times felt like penning down a new recipe and getting back into the flow of blogging...but then i found always reasons not to do so...My sincere thanks to all you wonderful friends out there who still drop in my silent blog world and leave a comment or two...and almost kept me connected...

The Regional cuisine concept was something that I found really interesting...Kudos to Lakshmi for coming up with such a brilliant idea...it is indeed a royal treat to have all the regional delicacies under one umbrella...and RCI Kerala,this time hosted by Jyotsna won over my laziness..Yes, having blogged so many Kerala dishes, how could I miss this event!...and here I am with yet another Malabar speciality,'Kozhi Pidi'.

Malabaris(North Kerala), known for their salkarams/hospitality never misses a reason to throw in a banquet...and more so are the Malabar Muslims,known as Moplahs/Mappilas...You would be amazed at the umpteen variety of dishes prepared on a typical celebration.Like most Kerala dishes, the Malabar dishes also have the inevitable signature ingredient, Coconut, in various 'avatars'!

Kozhi pidi is a speciality of the Ramzan celebration...It is very much similar to the South Kerala Christian speciality Pidi and it also reminds one of Kannadiga's Kadubu or even Mudha-Saaru. Well, the basic concept is the same....steamed rice dumplings in a rich creamy non-veg gravy, served hot. So here is the recipe which many of you had asked me earlier...

Ingredients:

To make Pidi/Rice dumpling

Roasted Rice flour-450g(I use double horse Rice flour-extra soft)
Water-600ml(slightly more than the quantity of flour)
Fennel seeds-1/4tsp(optional)
Salt-as rqd

Method:

Boil water with salt & fennel seeds added to it. When it is boiling vigorously add the flour slowly and mix it well with a wooden spoon....take it out of the fire and knead it thoroughly before it gets too cool.(like u do for pathiri)Your kneading makes all the difference to the consistency of the Pidi. If you find it difficult to do with the hand, u may use your bread maker's dough cycle to get that uniform consistency...or else use a pestle and hit the dough hard! Now make small dumplings out of the dough...My mother's dumplings always had beautiful John-Bips style dimples...so I too have given them a cute dimple!(probably it is done to hold the gravy well). Now steam them either in your idly steamer or your veg. steamer, until done.Keep it aside...until our Kozhi curry is ready.

Ingredients for the gravy

Chicken breasts/thighs-1/2 kg(calorie watchers cn remove the skin,but tastes better with skin)
Ginger-garlic-corianderleaves Paste-2tbsp
Onion-2 medium-sliced
Shallots/kunjulli-100g-sliced
Green chilli-5(customise)-chopped thin
Tomato-2medium-sliced
Chilli powder-1/2tp
Turmeric powder-1/4tsp
Coriander powder-2tsp
Crushed pepper corns-2tsp
cloves+cinnamon+cardamom-powder-1/2 tsp
Fennel powder-1tsp
Cumin powder-1/2tsp
Curry leaves-2 sprigs
Oil-as rqd
Salt-as rqd
ThinCoconut Milk-1 glass
Thick coconut Milk-1 glass
Sugar-1/2 tsp(optional)
Corriander leaves- for garnishing

Method:

Marinate chicken cut into medium size pieces, with a little salt, red chilli powder and turmeric powder for half an hour.(You could do this before u make the pidi).

Heat a Kadai/heavy bottomed vessel. Add oil.When the Oil is hot, reduce the flame,splutter curry leaves,add the ginger garlic-paste.Saute it for a minute.Add the green chillies, saute for another minute.Now add the Onion & shallots.Add a little sugar to accelerate the caramalising. Saute till they become brown.Now add all the masala powders.Saute them till you get that fine aroma.Now add the tomato pieces and the chicken.Keep stirring so that the Masala doesnt stick to the vessel.When the chicken is almost cooked.Add the thin coconut milk. Allow it to cook for a few minutes. Add salt as required.Now add the steamed dumplings/pidi into the gravy. Cook for a few minutes. Finally reduce the flame to almost a simmer.Add the thick coconut milk.Stir well. Keep it for a minute on the flame and add the chopped coriander leaves for the final garnish and serve it piping hot! You would love the spicy treat!Well you could try this with any other nonveg/veg gravy items as well.

Tailpiece:
I was surprised recently by the crass plagiarism on Eastern Masala Website where almost all of my Malabar recipes and a few of my Kerala recipes have been copied along with the snaps, without even the least courtesy of acknowledging the source! I found that they have very conveniently used the recipes and snaps of other blogger buddies like Annita..Have contacted their Marketing dept but they have not had the courtesy to respond so far...Big brands and cheap gimmicks!

Eastern Masala

Addendum
Eastern Marketing Manager Mr Biju has apologised and has said that they will remove the recipes from the site at the earliest.I hope Eastern will keep up the ethics they believe in.
Update
Though there has been a half hearted removal/hiding of my Malabar recipes from the Eastern site,the other Kerala recipes remain...I feel so disgusted that they still retain the recipes copied from other bloggers....Their claim for business ethics and awards seems all a farce as plagiarism continues unashamedly...I feel exasperated that they are waiting for each blogger to come out personally and tell it on their face that they are big cheats!

Lemon glazed chicken

2007-12-26T13:15:00.000-08:00

Lemon glazed chicken

Sweet n sour bread upma,Avil Upma &Chilli Gobi

2007-08-18T05:17:00.000-07:00

Sorryyyyyyyyyyy...all you friends out there who are really irritated by my recipe less snaps...Well,I do hope to slowly update them....Here is a quickie for probably a lazy morning breakfast or an evening snack...could be a bachelor break fast as well....a sweet n sour bread upma...which my dear mukta ma had introduced to me during my last vacation in India...Of course I did some alterations to her pure brahminic style...You could use this if you have any left over old bread(not too old!) or if you like it, the with the left over side pieces after making a Shahi Tukre or bread pudding.Well I dont like wasting food...so my bread upma came up as part of refugee operation to save the left over bread bits after making the dessert.

Ingredients:
Bread pieces-6 cups
Turmeric powder-a pinch
Ginger paste- 1 tsp
Lemon juice-1 tbsp
Coriander leaves-1small bunch-finely chopped
Asafoetida powder-a pinch
fenugreek seeds-1/2 tsp
Mustard-1 tsp
Dry red chilli-2-broken
Curry leaves-1 sprig
Onion-2 large-chopped fine
Green chilli-2-chopped
Chilli powder-1/2 tsp
Salt-as required
Sugar-1 tbsp(as rqd)
Dil leaves-1 tbsp(finely chopped)-optional
Cashew nuts-25g(optional)
Raisins-25g(optional)
Ghee/Oil-as required

Method

Take a big bowl. Mix together the bread pieces, lemon juice, salt,turmericpowder,red chilli powder,dill leaves and coriander leaves-leave it aside. Now heat oil/ghee in a wok. Add the seasoning-mustard,fenugreek seeds,dry red chilli,curry leaves and the asafoetida powder. Now into the wok add Onion,Saute it till it is soft,then followed by green chilli and ginger paste.When you get the nice aroma of fried ginger, add the marinated bread pieces. Mix everything well.Add sugar as required.( It is the right mix of lemonjuice-sugar and salt which gives it that wonderful taste....so my measurements are quite arbitrary, add these ingredients until you get that desired punch.)Cook it for a couple of minutes and serve it with roasted cashews and raisins on top.

Avil Upma

Maddy's comment just reminded me of Avil Upma, which is my favourite as well...Avil upma is often a universal breakfast item in Kerala, like its elder brother Rava Upma, whenever there are a large no of mouths to be fed, like on a typical wedding day morning when people are busy concentrating on the grand afternoon sadya...these simpletons make their appearance on the tables often along with the small bananitos.It is indeed quite a healthy simple breakfast that can be made in a jiffy..Remember you need to use the hard aval/poha/avalakki/beaten rice and not the thin white flakier counterparts.So here goes the recipe:

Ingredients
Avil-1 cup
Onion-1 large
Green chilli-4
Ginger-1tsp(optional)
Turmeric powder-1/4 tsp-optional
Fresh grated coconut-2tbsp
Mustard-1 tsp
Curry leaves-2 sprigs
Dry Red chillies-2(broken)
Oil-1 tbsp
Salt-as reqd

Method
Wash the Avil/Poha and drain all water.Heat oil in a wok.Add mustard,dry redchillies, curryleaves,ginger,green chillies,onion and turmeric, one after the other and saute till Onion becomes slightly limp.Now add the washed Avil,salt and mix well and cook it for say 5mts.Finally add the grated coconut,mix well for a minute and serve it with roasted bananas.(or just plain small bananas).

Chilli Gobi

Cooking and posting the snaps has always been quite easy...but the write up part was always put off for another day...for the day when the writing bug will bite me badly...and of late the bug has been too kind... it doesnt bite me at all!Probably it has understood the hibernatory mode that I am in...so just sleeps along with me peacefully...and now that I have compelled myself putting them into words...I'm caught by amnesia!!I forget my recipes...the reason being that I am the most unprofessional cook who just goes by the instinct of the moment....I dont go by memorised recipes and exact measure...very much like a typical Indian housewife...so when it comes to writing down...sometimes I get scared...and pray that my readers get it right....!!!I believe in trial and error...until we get it right....

Chilli gobi is a must in any fast food menu...I have no idea about its origin...and like many other Indian dishes I think each one of us has his/her own recipe for it...Last week we had some guests... I wanted to make some Gobi manchurian...my husband suddenly called me and said that the guests are supposed to arrive in another hour...a very bad joke by him....he wanted me to finish off things in time!!!....panic, panic, panic... Oh! I just cant work when people are around..I prefer my kitchen to be all shining n clutter free before the guests come...I had no time for Gobi Manchurian and so went for the easier Chilli Gobi..So here is what i did for my Chilli Gobi.

Ingredients

Cauliflower-250 grams-cut into florets
corn flour-3 tbsp
All purpose flour/maida-5 tbsp
Egg-1(Vegetarians may just add water)
salt-as reqd
white pepper powder-1/4 tsp
medium size Onion-1-chopped fine
Garlic-4- minced
ginger-1 1/2 inch- minced
Green chilies-2- chopped
soya sauce-1 tbsp
Maggi Hot and sweet chilli sauce-4tbsp
Colour-1/4 tp-optional
Capsicum-1 chopped(optional)
Limejuice-1 tbsp(vinegar can also be used)
Coriander leaves-chopped fine-2tbsp
Sugar-as reqd
Oil-as reqd

Method:

In a bowl beat egg,add the flours, salt and pepper to form a smooth batter.Add the cauliflower to the batter and turn them until it coats well. Now heat oil in a pan.When the oil is very hot, deep fry the florets until golden brown.Remove it and spread it on to a kitchen towel. Now in a little oil saute onion, ginger, garlic, green chilli.Once they let out a good aroma and when the onion has become limp, add capsicum. Saute for a couple of minutes. Add all the sauces,lemon juice/vinegar. Mix well.Now add the fried florets into it . Give a thorough mix until the sauce sticks to the florets well.Add sugar as reqd till you get that right balance of taste.Finally Garnish with chopped coriander leaves...In some hotels they are served even with a garnishing of chopped nuts and raisins..

Carnivorean pleasure...

2007-08-03T02:34:00.000-07:00

Chicken-Prawn-Egg Pepper Fry

Chilli Chicken

Mutta Masala Pothinjathu

Kheema Biryani

Lamb Masala

Tandoori Prawn(Gambus) Pakoda

Ingredients:

Gambus/Prawn-250 g
Tandoori Masala-1 tbsp
bread crumbs-2tbsp-powdered
flour-1tbsp
cornflour-1 tbsp
Egg-1
Salt-as rqd
Yoghurt-1 tbsp
Oil-for frying

Marinate the cleaned deveined gambus in tandoori masala and yoghurt mix for half an hour. Now dip the marinated gambus in plain flour.Dip in a cornflour-egg batter.Roll it in powdered bread crust.Deep fry it in oil.Serve with any sauce or dip of your choice.

Tandoori Masala Recipe

You can either buy the ready made masala or do it from scratch.

Ingredients

Garlic powder-1 tsp
Ginger powder-1tsp
Aamchoor-1/2 tsp(dry mango powder)
Anardaana powder-1 tsp(pomegranate powder)
Cloves powder-1 tsp
Cinnamon Powder-1 tsp
Black cardamom powder-1/2 tsp
Mace Powder-1 tsp
Cumin Powder-1 tsp
Black pepper powder-1 tsp
Red Chilli powder-1 tsp
Methi Powder-1 tsp
Red colour-optional

Instead of using the powdered version you can either dry roast all the spices, powder them and stock in airtight container or dry roast the powdered spices carefully on low flame, without getting burnt and store it in airtight container.

An Utsavam/Festival in Kerala-Glimpses

2007-07-24T01:33:00.000-07:00

Tiruvangad SreeRamaswamiTemple,Tellicherry....
From my Home town

Well this is a picture that I had taken last time I went home...Tiruvangad Utsavam is something that we all look forward to...It comes during the Vishu days....The Utsavam that we Tellicherrites would love not to miss..It is an Utsavam which has still retained its beauty and grandeur ....It is a nostalgia that we cannot live without.... those traditional copra lit lamps filling your nostrils with a wonderful aroma, its golden flame beautifully reflecting on the decked elephants making them look ethereal, the traditional drummers-the 'panchavadyam' and 'tayambaka'-resonating in your ears....it is an experience that you would love to cherish...I was feeling homesick...and I couldnt do anything more than just browse these snaps...So thought I'll share my nostalgia with many out there who carry the whisperings of their hometown in their heart.....

Paneer Roll,BananaHalwa,DahiBaingan

2007-07-17T02:43:00.000-07:00

Paneer Roll

Sorry..... all you wonderful people out there in the cyberworld who took interest in my blog and really coaxed me to shed a little bit of my laziness...Let me go to the recipe quickly without much of the usual banter... I'm a Procrastination incarnate...I may fall into my lazy snooze again!
Ingredients:

1.Paneer-100g(minced)
2.Ginger paste-1tsp
3.Garlic paste-2 tsp(fresh please!)
4.green chilli-3-4(as rqd)-minced
5.Onion-1 small-minced
6.coriander leaves-finely chopped-2tbsp
7.Potato-1 large-cooked
8.salt-as required

Bread-5 loaves
Water/milk-for soaking bread

Oil-for deep frying

Method

Mix all the ingredients 1-8 to form a soft filling.(You could put ingredients 1-8(except potato) in a blender/mixer/mincer and give a couple of quick whisks.)Mix it with the cooked potato,the filling is ready.

Now quick soak a bread loaf in water/milk.Squeeze out the excess fluid by pressing the loaf between your palms.Now lay it on a flat surface.Take a tbsp of the filling already prepared and spread it in oblong shape in the middle of the loaf.Now start rolling the loaf carefully from one end to form a spindle shape.Roll the remaining loaves similarly.Keep it in the fridge for an hour,so that it doesnt break apart while frying..If you dont have much time put it in the freezer compartment for 10mts.

Now heat oil in a wok.When the oil is hot enough slowly slide in the rolls into it and fry them till golden brown.Enjoy it with any dip/sauce of your choice!

The filling can be customised to your taste.Instead of Paneer,you could add cooked prawns,minced meat,chicken breasts,firm fleshed fish etc...and you could even spice it up differently adding different masalas!It is a wonderful snack for the evening and more so if you want to get rid of all those extra loaves of bread sitting in the fridge for a while!

Banana halwa

Many a time the over ripe banana with her 'deglam' look ends up in the coffin of my waste bin.... and I have had to mourn over the untimely death of my banana maiden...I have felt very sorry for her...once in a while I try to salvage her with a make over...an unniyappam,a paniyaram,a milkshake, or into the gorgeous form of a banana halwa...So get rid of all those sulking, black, over ripe bananas in your pantry waiting for 'moksha' by a complete make over to a charming banana halwa now!

Ingredients
ripe banana pulp-1 cup(over ripe the better!!)
sugar-1cup
Ghee/Butter-1/2cup chalega!(preferably 3/4cup)
Banana Essence-1/2 tsp
Cashews-25g
Raisins-25g
Melon seeds-15g
Organic food colour-optional-1 drop

Method

Blend together the ripe bananas and sugar into a smooth pulp.Heat a heavy bottomed vessel.Pour the pulp into it and cook it at a very low flame by stirring occasionally until it thickens.Now add half the portion of ghee and mix well....now keep stirring continuously...Be careful it might splash onto your hand...so use proper gloves..and a big ladle. Meanwhile keep the tempering ready, for which take a small portion of the ghee.Heat it and roast cashews,raisins and melon seed lightly and keep it aside.Add this tempering and the remaining ghee into the cooked pulp when it starts leaving sides and is of the consistency of Jam.Keep stirring, and it reaches a mouldable consistency.Pour it into a greased tray.Spread it evenly.Allow it to cool and refrigerate it for 10mts.Your halwa is ready to be cut into desired sizes/shapes.

Dahi Baingan
I'm not very much of a fan of Brinjal/Baingan...but my husband is!Quite often I cook baingan a bit half heartedly...This was an attempt to approximate it to something of my taste as well and lol...I should say that I love baingan now...It is a very yummy curry which goes well with Chappathi.

Ingredients
Brinjal-3-4(Cut into medium size pieces)/you could just slit them and leave the tail intact.(like in Noona Vankaya)
Ginger+Garlic+coriander leaves-ground into a coarse paste.
Green chilli-5(as rqd)
Yoghurt-1 cup(Give a quick whisk)
Aamchoor/DryMangoPowder-1tbsp(reduce it if the yoghurt is too sour)
Turmeric powder-1/2tsp
Fennel powder-1tsp
Seasoning
Cumin-1/4tsp
Shah jeera-1/4 tsp
Fenugreek seeds-1/2tsp
Dry red chillies-3
Mustar-1tsp
Curry leaves-2 sprigs

Oil-as rqd
Salt-as rqd
Method
Mix together ginger-garlic-coriander paste,tumeric powder,fennel powder,aamchoor and salt.Now marinate brinjal in this paste 15-20 mts.Heat oil in a wok for deep frying. Deep fry the brinjal(Oil will splurt,so be careful)(Alternativel you could shallow fry as well).Now In a wok heat 2tbsp of oil.Add all the seasoning ingredients. Now add the left over marinade into it.Fry it till you get that aroma of ginger and garlic.Now add the fried Brinjal into it.Fry it for some till till it mix well with the seasoning ingredients...Now finally add the whisked curd slowly.Lower the flame..Cook for a minute or two...(You could reverse the process and add the seasoning last).Dahi Baingan ready!

A few side dishes for Chappathi/Paratha

2007-07-12T07:05:00.000-07:00

Thottakoora Pappu

Baingan kothameer

Kozhi Kurumulakittathu-Nadan style

Chemmeen Mulakuvaratti-Nadan style

It is one of the simplest prawn recipes that I make quite often at home...I thought it was quite a very common recipe in Kerala...I was feeling too silly to write out the recipe for this until I found a few queries on this item...so I thought I'll share my simpleton chemmeen...It is one prawn dish that I love to have with a hot steaming 'kanji'(rice gruel) and pappadam or with chappathi or with kerala porotta.

Here's how I make it....

Ingredients:

Cooked Prawns-250g
Red chilli powder-3/4 tbsp(depends on how hot u can bear!!)
Turmeric powder-1/2 tsp
Garlic/Garlic powder-1 tsp
Tamarind paste-1/2 tsp
Curry leaves-1 sprig
Oil-as reqd
Salt-as reqd

Method:

Heat Oil(I take oil slightly more than what is usually required for a shallow fry).When the oil is hot, add curry leaves. Once it has spluttered, add all the spice powders. Heat on a low flame for a minute. Now add the cooked prawns( cooked in a little salt water)into the masala. Add the tamarind paste and salt as required. Mix well. Let it cook for a few minutes until the masala coats it well.Serve hot with kanji/chappati.

Guddu Pulusu & Kidney Pepper Masala

2007-06-27T04:07:00.000-07:00

Guddu Pulusu

Kidney Pepper Masala

Holige and a few other Kannada festive treat....

2007-05-10T01:34:00.000-07:00

I always wanted to learn it and the last vacation at my bellary home paid off...Our 85 year old Ajji is my Guru here! You would be surprised to see how dexterous she is even at this age!Squatting on the floor, with the gas hobs pulled to her side her hands moved quickly between the hot griddle and the Holige...While I was trying to rotate the holige on the griddle very cautiously....she did it all in a jiffy....there was magic in her hands the way she flipped it around! Her hand shivers otherwise but it is very firm when it comes to cooking!!...and what an amazing cook she is...you name it and she does it....her only complaint is that we all have become addicted to the instant food and the bakery items that we dont give her much chance to feed us...in fact we didnt wish to trouble her...it was never a love for all those insta products...we wanted her to take rest...which she never does!

Poli,Holige,Obbattu.....you call her whatever you want...but she is just an amazing sweetypie that you dont feel sinful to associate with....!!Hot Olige with a dollop of desi ghee is a real treat....Be it in Andhra, Karnataka, Tamil nadu and even in some parts of Kerala,a festival or celebration is not complete without this treat...
When I was in the hostel in B'lore my Iyer ponnu used to get me wonderful Obbattu during Ugadi or Navaratri... and whenever we felt a craving for it we queued up near the Arya Bhavan to eat it hot...

Making Obbattu/Holige demands some amount of patience...so do it only when you are in a mood to spend some good quality time with her....Otherwise be happy with the frozen ones that we get in the Indian shops.....but of course it is no comparison to the fresh treat! By the way you can add variety to this holige, like kai holigai/kobbari Holigai(kannada) for instance, which is coconut based....and I have noted that Holige made by Tamil Iyengars taste slightly different, may be because they add pachakarpooram(edible camphor)and nutmeg to the Poornam/Hoorana/filling.So try it as well if you like it that way...

So here goes our ajji's recipe:

Filling/Poornam
Bengal gram/kadalaparippu-1 cup
Jaggery-1 cup(customise)
cardamom powder-a pinch

Ingredients for the cover
1/2 cup maida
1/2 cup wheat flour(You could use maida alone as well)
Turmeric powder-a pinch
1 cup oil (can reduce,but it affects the fluffiness/softness)(ghee-optional)
Salt- a very small pinch
Milk/water-as rqd for mixing the dough
(Quite a lot of people mix rava, but unfortunately my experience with rava has been a disaster,may be I was not good at handling rava)

Method

Mix the flour with water/milk(add carefully), adding(half the quantity) oil and make it into a soft pliant dough.One degree softer than a chappati dough.Now pour the remaining oil on top of the dough and leave it aside for some time till the Poornam/filling is ready.

Pressure cook dal till it is very soft.(If you are not happy with the consistency of dal, you may grind it a bit to make it soft.)Mix the powdered jaggery and cardamom powder to it. Mix it well.The Poornam,as it is called,should be in a mouldable consistency.

Take and aluminium file cut into a reasonably good size. Oil it well.Take a large lemon size dough,mould it into a smooth round ball. Using ghee/oil roll it out with your hand (light pats will do the job) to the size of a small puri.Now take about 2 tbsp filling(or rather about 1/2 the size of the dough),mould it into a smooth ball,place it in the middle of the rolled out dough.Bring all the edges together and close it. Now roll it again,preferably with your hand(no roller pins) using gentle taps. Spread it out as thin as possible, without letting the filling come out(it is little bit of a trick!).

Heat the Tava medium hot and gently slide the spread Holige on to it from the aluminium foil.Turn it around, flip flop the sides ,it will start bulging like a puri,and when it is golden, it is ready. Now serve it with a dollop of desi ghee...hmmm....it is yummmmmmmmmmmmmmmm!

Whenever Holige is made, the humble holige saaru accompanies coyishly! It is a sweet and sour curry made with the left over poornam/filling,ground roasted coconut,a very small quantity tamarind, a little ginger garlic paste and a tadka of cumin,fenugreek seeds,dry red chilly,mustard, curry leaves.

Kadubu

To make it simple,Holige filling mixed with coconut and a little fried poppy seeds is filled inside the maida/wheat covering (made like a small poori, and the sides pressed)and is deep fried in oil to make the wonderful kadubu!

Kosumbari
Kosumbari is an interesting salad made of blackgram dal(soaked for an hour or two),a little coconut shavings,some onions chopped,a little corriander leaves,and salt(You can add some green chillies, if you want to spice it up).You can add even cucumber cut into very small pieces.

Rasayana

Enne Badinekai/Noona Vankai

Paatu mami'sPoli

A Non veg treat!

2007-03-18T09:45:00.000-07:00

Fish Finger

A Malayali's jugalbandhi with fish is quite well known and I am no exception. My husband says that my eye's sparkle at the mention of 'fish'!....Though it is a bit of an exaggeration,no doubt I love fish.....most of them....Thanks to the Kerala shop here, I still do get to taste all those traditional Kerala variety here...but of course the taste is compromised....as most of them belong to the BC age...frozen and shrunk...veterans chilling out in the giant freezers of the shop!The English variety of fish available here are really so excellent that we dont really miss the fresh fish....now so much...

Though very much a fan of really 'hot' n tongue burning cuisines, I do have a liking for the less spicier, simple English dishes....I love their fish pies,fish n chips and the fish fingers...which just melt into your mouth. I would say that it is just perfect for kids.

Ingredients

Fish Fillets(White)-500g(I used Cod)
Bread crumb-150g
Parmesan cheese-2tbsp(grated)
Coriander leaves or Parsley-1 tbsp -chopped fine
Lemon juice-1 tsp
Garlic salt-a pinch (optional)
Paprika-a pinch
Egg-1
(You may add a pinch of oregano or thyme for the flavour)
Double cream-2tbsp
Plain flour-100ml
Pepper-1 tsp(or as u need)
Oil-for fying

Method
Cut the fillets into finger length strips and keep it aside.

Beat egg with double cream and set it aside. In a bowl mix thoroughly the bread crumbs, the spices,cheese and salt.

Keep the flour in a bowl ready to coat the fish.

Fist coat the fish with flour. Next dip it in the egg and cream mixture. Finally coat it with the breadcrumb mixture.

Heat oil in a pan when it is medium hot, shift the coated fish fingers to the pan.
Cook until the crust is golden brown and the flesh becomes flaky.Use a kitchen towel to remove the excess oil. Serve it with any sauce or dip of your choice.

Mutton Kolhapuri

Mutton Chettinad

Dhaniya Chicken Fry

Going Vegan!

2007-03-18T09:43:00.000-07:00

Alugadda Fry

Badinekai palya

Paneer Poriyal

Beetroot Palya

Bhindi Fry

Koovapayasam

2007-03-18T09:40:00.000-07:00

Traditional Koovapayasam with a slightly modern face lift!!

mutton chops fry,mutton pepper fry& palak chicken

2007-03-18T09:37:00.000-07:00

Mutton chops fry

Palak Chicken

Mutton Pepper Fry

Magic of Cinnamon & Honey!

2007-02-09T03:01:00.000-08:00

I was enjoying my short hibernation...cosy doing nothing!!....the inertia had caught me on badly until one sweet 'pari' hooked me on to some interesting information on Cinnamon & Honey magic....and ....

Honey!I couldnt control the itch to share the wonderful info...so here I go...once again to blogging...?Sloth and slumber....ah me! tis all dunlop and good year all over!! Frantically wanted to get rid off all those tyres!! So this magic came as a wonderful tip...I still do not know the authenticity of all the claims...nor do I know whether they are just another placebo...but I believe there is no harm in trying...So Here I go verbatim the whole lot of tips which my wonderful friend Pari has shared.... on the Cinnamon-Honey Magic!Sorry...the trials and experiments are absolutely at your own personal risk!! :)

"It is found that mixture of Honey and Cinnamon cures several diseases.
Honey is produced in most of the countries of the world.
Ayurvedic as well as Yunani medicine have been using honey as a vital medicine for centuries.
Scientists of today also accept honey as a Ram Ban (very effective) medicine for all kinds of diseases.
Honey can be used without any side effects for any kind of diseases.
Today's science says that even though honey is sweet, if taken in the right dosage as a medicine, it does not harm diabetic patients as well.
A famous magazine named Weekly World News published in Canada dated 17 January, 95 has given a list of diseases that can be cured by Honey and Cinnamon as researched by western scientists."
Here goes the list and recommendations.
Arthritis:

"Take one part honey to two parts of luke warm water and add a small teaspoon of cinnamon powder, make a paste and massage it on the paining part of the body slowly.
It is noticed that the pain recedes within a minute or two.

Arthritis patients may daily-morning and night, take one cup of hot water with two spoons of honey and one small teaspoon of cinnamon powder.
If drunk regularly even chronic arthritis can be cured!!

In a recent research at the Copenhagen University, it was found that when the doctors treated their patients with a mixture of one tablespoon Honey and half teaspoon cinnamon powder before breakfast, they found that within a week out of the 200 people so treated practically 73 patients were totally relieved of pain, and within a month, mostly all the patients who could not walk or move around because of arthritis, started walking without pain!

Hair Loss:

Those suffering from hair loss or baldness, may apply a paste of hot olive oil, one tablespoon of honey, one teaspoon of cinnamon powder before bath and keep it for approx. 15 min. and then wash the hair.
It was found very effective if kept for 5 mins. also...(Hmm...a medicine for kashandi(baldness), then what abt asooya(jealousy)?!!...(for the less informed,a malayalam proverb says that there is no cure for baldness & jealousy!!)

Bladder Infections:
Take two tablespoons of cinnamon powder and one teaspoon of honey in a glass of luke warm water and drink it.
It destroys the germs of the bladder.

Tooth Ache/Bad breath?:

Make a paste of one teaspoon of cinnamon powder and five teaspoons of honey and apply on the aching tooth.
This may be done 3 times a day daily till such time that the tooth has stopped aching
People in some parts of South America,it seems,the first thing they do in the morning is to gargle with one teaspoon of honey and cinnamon powder mixed in hot water so that their breath stays fresh throughout the day.... hmmm...interesting...

Cholesterol:
Two tablespoons of honey and three teaspoons of Cinnamon Powder mixed in 16 ounces of tea water, if given to a cholesterol patient,reduces the level of cholesterol in the blood by 10% within 2 hours( I really hope this works!).

As mentioned for arthritic patients, if taken 3 times a day any chronic cholesterol can be cured.

As per the information in the said journal, pure honey taken with food daily relieves complaints of cholesterol.

Common Cold& Influenza:
Those suffering from common or severe cold should take one tablespoon luke warm honey with 1/4 teaspoon cinnamon powder daily for 3 days.
This process will cure most chronic cough, cold and clear the sinuses.(Well, this seems to have worked for me too!)

A scientist in Spain has proved that honey contains a natural ingredient which kills the influenza germs and saves the patient from flu.

Infertility-Come Honey! let's have some honey!! ;):

Yunani and Ayurveda has been using honey for years in medicine to strengthen the semen of men. It is said that if impotent men regularly take two tablespoons of honey before sleeping, their problem can be solved!

In China, Japan and Far-East countries, women who do not conceive were given cinnamon powder for centuries to strengthen their uterus.

Women who cannot conceive may take a pinch of cinnamon powder in half teaspoon of honey and apply it on the gums frequently throughout the day, so that it slowly mixes with the saliva and enters the body.

Here is a story-A couple in Merryland, America had no children for 14 years and had left hope of having a child of their own. When told about this husband and wife started taking honey and cinnamon as stated above, the wife conceived after a few months and had twins at full term!!!

Stomach Upset:
Honey taken with cinnamon powder cures stomach ache(this also seems to work!) and also clears stomach ulcers from the root.
GAS : According to the studies done in India & Japan, it is revealed that if honey is taken with cinnamon powder the stomach is relieved of gas.

Cinnamon powder sprinkled on two tablespoons of honey taken before food, relieves acidity and digests the heaviest of meals!

Pimples&Skin Infections
Three tablespoons of honey and one teaspoon of cinnamon powder paste.
Apply this paste on the pimples before sleeping and wash it next morning with warm water. If done daily for two weeks, it can remove pimples from the root.

Eczema, ringworm and all types of skin infections are cured by applying honey and cinnamon powder in equal parts on the affected parts.

Wanna strong Heart?
Make a paste of honey and cinnamon powder, apply on bread or chappati instead of jelly and jam and eat it regularly for breakfast.
It reduces the cholesterol in the arteries and saves the patient from heart attack.
Also those who have already had an attack, if they do this daily, are kept miles away from the next attack!!!
Regular use of the above relieves one from breathlessness& palpitations .

In America and Canada, various nursing homes have treated patients with this successfully and have found that due to the increasing age the arteries and veins which lose their flexibility and get clogged are revitalized.

Hurray!Weight Loss!!

Daily morning, half an hour before breakfast, on an empty stomach and at night before sleeping, drink honey and cinnamon powder boiled in one cup water.
If taken regularly it reduces the weight of even the most obese person!!
Also drinking this mixture regularly does not allow the fat to accumulate in the body even though the person may eat a high calorie diet! Yippee!! God! this should work...pl.....ease!!(1tsp Cinnamon powder+1 tbspHoney in 1 Glass of warm water).

Immune system
Daily use of honey and cinnamon powder strengthens the immune system and protects the body from bacteria and viral attacks.
Scientists have found that honey has various vitamins and iron in large amounts.
Constant use of honey strengthens the white blood corpuscles to fight bacteria and viral diseases.

Cancer

Recent research in Japan and Australia has revealed that advanced cancer of the stomach and bones have been cured successfully.
Patients suffering from these kinds of cancer should take daily one tablespoon honey with one teaspoon cinnamon powder for one month 3 times a day.

Fatigue

Recent studies have shown that the sugar content of honey is more helpful than detrimental to the body strength.
Senior citizens who take honey and cinnamon power in equal parts are more alert and flexible.
Dr. Milton who has done research says that half tablespoon honey taken in one glass of water and sprinkled with cinnamon powder, taken daily after brushing and in the afternoon at about 3.00 p.m. when the vitality of the body starts decreasing, increases the vitality of the body within a week.

Hearing Loss
Daily morning and night honey and cinnamon powder taken in equal parts restores hearing too!

Live longer!!
Tea made with honey and cinnamon powder, when taken regularly arrests the ravages of old age.
Take 4 spoons of honey, 1spoon of cinnamon powder and 3 cups of water and boil to make like tea.
Drink 1/4 cup, 3 to 4 times a day. It keeps the skin fresh and soft and arrests old age.
Life span also increases and even if a person is 100 years old, starts performing the chores of a 20 year old.

Arey! what more do we want...come let's have some honey!!...hmmm....cinnamon too!!

Cinnamon

Honey

Caution:
Dont go bananas hearing all the benefits of Cinnamon and use it lavishly....it can be toxic as per several other researches...So use cinnamon in less quantity..(max-1tsp at a time)...The simple fact that cinnmon oil has been proven to be an effective mosquito killer tells us that it can be toxic as well.."Adhikamayal Amrutum visham"(A proverb in malayalm which translates as "Even ambrosia can become poison if taken in excess quantity).

A potpourri

2007-02-08T01:29:00.000-08:00

Chana Batoora





Prawn Pakoda

Kerala Style Raw Mango Prawn Curry

Tiramisu

Wish You All A Wonderful New Year!

2006-12-29T03:05:00.000-08:00

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

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

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

Kabhi Alwida Na Kehna....

2006-09-07T00:34:00.000-07:00

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

Breakfast- Desi

2006-09-06T13:54:00.000-07:00

Vellayappam-Ishtu &Corn Puttu

Chowchow bath &Poori-Aalu subji

Crab Masala & Shami Kabab

2006-09-06T07:31:00.000-07:00

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

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

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

sheekh kabab

nargis kabab,shami kabab,Bihari kabab,Reshmi kabab,Chapli kabab,Peshawari kabab,etc and the not so common Chelo kabab,Luleh kabab,Tas kabab,Kabab e soltani,Kabab e kafqasi,Chenje kabab,Mahi kabab(Fish kabab),
Bannu kabab
Jujeh kabab etc etc...!!.Shami kabab is considered to be a Tehranian hamburger.It is quite a common variety of Kebab in India and Pakistan.

Ingredients

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

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

Curry Mela by Bachelor Cooking

Onasadya-a small glimpse

2006-09-04T10:56:00.000-07:00

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

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

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

Sambar

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

Annita

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

NambooriSambar

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

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

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

Koottucurry

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

MathanErissery

Aviyal

Aviyal

Olan

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

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

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

PadavalangaErisssery

PadavalangaErissery

Pachadi

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

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

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

Kurukku Kaalan

KurukkuKaalan

Injithair

Injithair

Beans Cabbage Thoran

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

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

ParippuPrathaman

ChakkaPrathaman

Palpayasam

PachakkayaMezhukkupuratty

PayarMezhukkupuratty

Pulissery

Maampazha Pulissery

Rasam

Annita'sOnasadya

An Onasadya in UK

Varathauppery/Naluppery &Chakkauppery

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

Sharkkarapuratty

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

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

Shaheen'PaavakkaPuliinji

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

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

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

Hearty Onam wishes!!

2006-09-03T10:28:00.000-07:00

Onam

Double Ka Meetha/Shahi Tukre-JFI-Milk

2006-08-31T03:22:00.000-07:00

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

Vineela

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

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

Malabar Biriyani

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

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

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

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

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

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

Ellen Warfield's recipe

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

Khubani Meetha

Naivedyam

2006-08-29T02:35:00.000-07:00

Kadum Payasam,& Pongalapayasam

Nivedyam/Naivedyam are the offerings made to God.It is not just an offering made to God during the Pooja,chanting "Nivedyam samarppayami...",but rather is a symbol of our self surrender before God.Nivedyams could be the grains,sweets,
milk,curd,ghee,honey,fruits etc.God is the universal provider,what are we trying to feed him,one might ask!! Well,we can never 'feed' Him,we are just symbolically surrendering our 'Aham',ego at his feet in the form of these symbols and at the end of the pooja,it becomes 'prasad', the cleansing of our soul....

Rice has a very important role and a broader meaning in the way of life of Keralites (rather for most of the Indians,I should say!) in their social and religious ceremonies- in their very culture..For example a traditional Hindu wedding in Kerala takes place in front a
'para' (A wooden barrel traditionally used as a measure
for rice)filled with un-hulled,unhusked rice(Nellu)and decorated with
a Coconut flower stack(ThenginPookula).Akshatha(rice),is sprinkled at the newly weds as blessings.Choroonu(Annaprashanam)is when kids are fed the first morsel of rice,6 months after the birth.On any celebration rice is served on plantain leaves with all the mouthwatering curries as Sadya...Rice is not just associated with the celebrations of life,it is also associated with rituals associated with death,like 'bali tharpanam' for instance, where rice balls are offered to the departed souls...

It is quite strange to notice that, while offering rice in various forms to God is a way of worship,denying oneself rice on certain days of religious observances(ekadashi,tiruvatira vrat etc) is also a way of worshipping!Even today in certain parts we have the tradition of Nagarapradakshinam,in which the idol of the deity of the temple is carried on top of a decorated (nettipattam)elephant to the homes and devotees present the deity with paras filled with Nellu(unhusked rice),Pepper,Turmeric etc.

In temples and even at home rice is offered to deities in various forms as Padachoru,Paalpayasam(Guruvayoor,Ambalappuzha etc),Kadum payasam,Neipayasam,Pongalapayasam,Appam,Ada etc. Often for making these Naivedyam hand pounded short grain rice,called as Unakkalari,(considered to be the most aristocratic of rice varieties!)is used for preparing temple offerings. Unakkalari has a very sophisticated flavour and a consistency that cooks to the right creamy texture.In certain families a small packet(pothi) of Unakkalari is given as a symbol of prosperity to people going abroad,to newly wed bride etc,....I too had my packet with me,which I use often for making naivedyam...In the market it is available as 'aged rice'(I have been told that they almost match the unakkalari,short grain rice).If you dont have these varieties you may try with any short grain variety.

Padachoru is nothing but plain rice,unakkalari, cooked.

Kadum Payasam
Kadum Payasam is a very common naivedyam in most of the temples in Kerala...and we do it at home as well.It is called Kadum payasam because of the extreme sweetness, we add more jaggery to make it.It is so sweet that u can almost feel the 'kick' if u eat it more!!Here is the recipe for it:

Ingredients
Unakkalari/Shortgrain rice- 1cup
Water-2 1/4 cups
Sharkkara/BrownSugar/BrownJaggery-2cup(powdered)
Ghee-1/2 cup
Sugar candy/Kalkandam-100g
Cardamom-3pods(crushed)
Dehydrated Coconut/Kottathenga-1/2(You may use copra or dessicated coconut)chopped
Raisins-100g

Method
All these naivedyams are traditionally done in a heavy bottomed bronze vessel called

Uruli

.Instead you can use any heavy bottomed vessel.Wash the rice well and cook it with the rqd water.When it is almost done,add brown sugar and ghee.(If you are using cubes of jaggery,melt them in a vessel on slow fire with a little water added(1 tbsp) and sieve it for impurities).Now mix everything well and let it cook well.Keep stirring.Now heat ghee in another small wok.Add the chopped Kottathenga(dry coconut/copra).When it becomes golden brown,add raisins.Add this to the payasam.Finally add powdered sugar candy,and cardamom.Mix everything well.Kadumpayasam is ready.
If you add less (half the qty)jaggery and no sugar candy,it becomes Neipayasam .At home, for neipayasam we add cashews as well.

Paalpayasam

Not only Kannan(Lord Krishna)but also most of his devotees love palpayasam...How can we celebrate this 'Makhan Chor's glory without his favourite Palpayasam!Palpayasams made in

Guruvayoor

and

Ambalappuzha

are not only famous for their sweetness but also for the great lores attached to them.

Ingredients
Unakkalari/shortgrain rice-500g
Sugar-1 kg
Milk-2 ltr
Raisins-50g
Cashews-50g
Butter-150g
Water-as rqd(~2litre)
Cardamom powder-1 tsp
(At home I add 1/2 tin condensed milk and reduce the milk and butter ratio accordingly)

Method

Mix milk and water and allow it to boil.Once it starts boiling,reduce the flame,add washed rice.Keep stirring.When rice is almost done,add sugar.Mix well and continue to cook on medium flame, and when the qty has considerably reduced,add butter (condensed milk too ,if u r adding).Mix well and cook it further for 3 or 4 minutes.Finally add raisins and cashews roasted in ghee and cardamom powder.Mix well.Palpayasam also ready!!

Pongalapayasam

Pongala payasam is nothing but chakkara pongal cooked with banana and coconut and is of slightly more fluidy consistency as compared to chakkarapongal.It is usually associated with offerings made to Devi/ Durga/Gowri like the famous

attukal pongala

.

Raw rice – 1 cup
Split moong dal – 1/2cup
Banana-250g(chopped)
Jaggery – 2 cups (powdered)
Milk – 2 cup
Ghee – 3tbsp
Cardamom –a pinch-powdered
Cashew nut – 25g
Raisins – 25g
Water – as reqd
grated coconut-1/4 cup
Method:

Make Jaggery syrup,adding one cup water,to a syrupy consistency.Keep it aside.
Heat a tbsp ghee, fry rice and moong dal separately.Cook rice and moong dal with 2 3/4 or nearly 3 cups of water till the rice-dal gets soft and mushy(say 4 or 5 whistles).Add boiled milk,chopped banana,grated coconut and jaggery syrup to the cooked rice and allow it to boil further.(Remove the lid).Now heat 1tbsp ghee in a small wok.Prepare the seasoning by roasting cashews,raisins till they become golden.Add the seasoning to the payasam.Mix well.Finally add a tbsp of the remaining ghee on top.Pongala payasam ready.
Panchamrutam & Trimadhuram

Panchamrutam is one of my favourite naivedyam.As a child I remember I used to wait eagerly for the pooja to get over to scoop out the panchamrutam...more than the God,panchamrutam was made for myself!!Can anything beat the sweetness of

Palani

Panchamrutam?...Panchamrutam is basically combining 5 'amrutams' and is made by mixing equal quantities of milk,sugar,ghee,honey and curd.But sometimes panchamrutam is made by mixing banana,jaggery,milk,ghee and honey. In some other Panchamrutams,people add even pitted dates.But the basic concept is a mixing of 5 amrutams(Amrut=Ambrosia).

So Trimadhuram is obviously a mixing of 3 different sweetness.Usually a mixture of honey,powdered sugarcandy,and ghee.

Naivedyams are not just a feast for the God,it is often a feast in the name of God for all his devotees...a gesture of sharing the divine grace and the cleansing...

Pl check out the naivedyam/festival food from the following blogger friends:

Madhuli'sSweet Pongal

Karthi'sChakkaraPongal

Happy Vinayaka Chathurthi!

2006-08-27T01:31:00.000-07:00

Jai Ganesh!

I forgot Gowry Vrat totally and by the time my MIL called me to tell me about Gowri Pooja,I had finished my 'Pet pooja' eating the prawn biriyani!! Felt so bad and guilty...my husband consoled that it is all in the mind...prawns are also vegetables, if u imagine them to be so!!

I may not be very religious,in the narrow sense of the term as it is used now a days...but I'm devout...I think that devoutness was instilled by my childhood reading habit...All those amarchitra katha and snehasena I read brought me close to God...I love festivals,the lores,the colour and the rituals...

I think I started taking more interest in these poojas ever since I moved to Andhra....for back home in Kerala...Bhakthi or Devotion meant only the evening chanting,'sandhyanaamam chollal' as kids,'Rama,rama,rama....'which we did almost mechanically,but with all the innocence....there ws nothing asked from God...we just praised his Glory...

As I grew up my prayer got reduced to just a whisper as I lit the lamp...something by rote..."show me the right path...take care of my parents,my brother...."it ws so mechanically done that often I never even realised as to what I asked God!But when necessities,griefs,trials and tribulations started taking the toll...I knew every word of my prayer...it became...'karuna cheyyan thamasamenthey kanna...."(Krishna,why dont u show me u'r compassion,why so late?!!)Prayer became more a big list of petitions or supermarket wish lists!!My Lord might have had a tough time...bt he granted one by one...after so much of tears were shed! Saddist Kannan...no...no he is chwee...t!!I was always more attached to Kannan before I moved to Andhra where I embraced a multitude of Gods...I learnt the meaning of Mantras,rituals,vrats etc...No matter what,devotion for me has always been a very cleansing process...It made me humbler,more compassionate,more patient and taught me not to take this life for granted.....it took me to the earthy realities of life....

Ganesh chathurthi is not just another festival...it is the celebration of our thankfulness to that great Lord who takes us forward thro' all the trials and tribulations of life...For most of us it is a celebration with a great spread of wonderful food!Arey! dont mistake that I cooked all these for Ganesha yesterday! Poor Ganesha had only Kadumpayasam,pongalapayasam,Elayada,Honey&Sugar candy.The rest was all done earlier...but is usually associated with festivals in most parts of South India,except of course, Kerala.So thought I'll celebrate Ganesha with a spread of food!
Kadum Payasam,Chakkayada & Pongalapayasam

Chakkayada is all about making ada filled with a jackfruit,coconut.Pl check out this link for the recipe:

Chakkavaratty

mixture.Venpongal

Initially I had thought of not posting the recipes for most of these items are quite common for most of us....Bt now this is for that anonymous friend who had asked me for the recipes and for all those who still need it.

Venpongal recipe:

Ingredients

Raw Rice-1 cup
Split Moong dal-1/2 cup(people have different ratio,this is what I prefer)
Water-2 1/2 cup or slightly more.
Turmeric powder-1/2 tsp
Ginger-25g(I like it a bit strong!)
Green chilli-4(pounded)
Pepper corns-1tsp(I prefer to pound them slightly)
Butter/Ghee-2 tbsp
Cashews-25g
Mustard-1 tsp
Curry leaves-2 sprigs
Dry Red chilli-2(broken)
Salt-as rqd

Method

Pressure cook washed rice and moongdal along with turmeric powder, ginger and green chilli.Once it is cooked well, mushy(You can have it grainy if u like it that way!)add butter,mix well and then remove from the fire.Heat butter in a small wok.Add mustard,curry leaves,dry red chilli,cashews and crushed pepper corns.Saute it for a minute or two.Now add this seasoning to the cooked pongal.Mix everything well.Serve with a chutney or mango pickle!

MamidikaayaPuliogara/MavinkaayAnnam/MangoRice
with fried paneer!

Raw Rice-1 cup
Raw Mango-1 medium-(depends on the tanginess that u require-grate/scrape the flesh)
Water-2 cups or slightly more.
Turmeric powder-1/2 tsp
Ginger-25g(I like it a bit strong!)
Green chilli-4(pounded)
Shallots-100g-chopped(alternatively u can use one small onion)
Butter/Ghee/oil-2 tbsp(or as rqd)
Mustard-1 tsp
Curry leaves-2 sprigs
Dry Red chilli-2(broken)
Cashews-10g(optional)
Ground nuts-10g
Salt-as rqd
Roasted paneer-50g(not added traditionally,I added for a taty bite!)
Coriander leaves-a small bunch
Method
Cook rice and leave it to cool(Neither too mushy nor too grainy).Now heat oil/ghee in a wok.Add mustard seeds,dry red chilli,curry leaves,shallots,ginger,green chilli,turmeric powder,nuts and saute it for a couple of minutes till onions become transluscent and and raw mango lose its rawness..People advise you not to saute mango too much that it will lose its flavour...well,it is individual choice,I like it fried a little more...Finally add the roasted paneer cubes(u get it in the Indian grocery shops).Mix everything well.Garnish with coriander leaves and serve it with some hot n spicy chilli bajji/khara boondhi/pickle/chutney/papad/vaddiyalu etc.
Kara Boondhi/Mixture

I had made some

chilli bajjis

to go with the mango rice and had some left over batter,and it became my kaara boondhi.So here goes the recipe for it.

Ingredients

Gram flour/besan/kadalamavu-100g
Rice flour-50g
Asafoetida/Hing/Kaayam-a pinch
Chilli powder-3 tsp(or as rqd)
Turmeric powder-1/2 tsp
Cumin powder-3/4 tsp
Baking soda-a pinch
Salt-as rqd
Water-as rqd
Curry leaves-2 sprigs
Roasted Ground nuts-50g
Roasted cashews-25g(optional)
RoastedCopra-25g(optional)

Method:
Mix both the flour,cumin powder,1 1/2 tsp chillipowder,turmeric powder,asafoetida,baking soda and salt with water to a medium thick batter.Now heat oil in a big wok.When the oil is very hot pour the batter thro' a perforated ladle(shown in the fig) and shake slightly to make small layer of the batter over the oil.Now stir the batter in the oil with a fork or spoon sligtly,just like u scramble egg.Keep stirring and fry the batter till you get golden granules.You can also use a chakli maker or a shev maker(idiappam maker) to get the thinner, noodle like ones(usually found in mixture,not in boondhi)similarly.Now using perforated spatula sieve them out of the oil and transfer it to kitchen towels,to remove the excess oil.Once the whole batter is done,heat 1 tbsp oil in a small wok and prepare the seasoning.Add curry leaves,nuts,copra,and chilli powder.Add this seasoning to the mixture or boondhi.Your kaaraboondhi/mixture is ready.Add some sugar,it becomes bombay mixture very popular in our place!

Modakam

As per tradition Modakam/Modak has to be steam cooked,(has lot of reasons too!!)but sometimes we strike a 'deal' with vinayaka and settle on fried modakams...something that we too like!! ;)

Chemmeen/Prawn Biryani & Seafood bhurjhi

2006-08-26T10:32:00.000-07:00

I have already posted

MeenBiriyani

and

MalabarChicken biriyani

.You could make this Chemmeen/Prawn biriyani on the same lines or in a slightly easier,minimalistic microwave version as given below.I have seen in some North Indian versions of prawn biryani,even vegetables like potato,carrot,pumpkin,beans and peas being added...I have never tried adding them.So those who wish, can try adding the veggies too.But I think it will become more a Prawn fried rice.
Ingredients

Prawn - 500g(cleaned,deveined)
Basmati rice - 1 1/2 cup(1 cup=200ml)
Water-1 1/2 cup(for microwave cooking at high
Onion - 3 medium+1 small-chopped thin
Tomato-2 medium
Garlic - 25 gm
Ginger - 25 gm
Green chillies - 8(or as u wish)
Grated coconut-2tbsp
Coriander leaves - 1 bunch
Mint leaves - 1 small bunch
Thick Curd - 3tbsp
Lemon juice-2 tbsp
Ghee - 1+1+1 =3 tbsp
Sliced cashew nuts - 20 gm
Raisins - 20 gm
whole spices for rice-4 cardamom,1 inch cinnamon,2 cloves,2 star anise,2 bay leaves)
Biriyani masala powdered - 1 tsp
Salt - as reqd

For frying prawns
Chillipowder-1tsp
Turmeric powder-1/2tsp
Pepper powder-1/2 tsp
Salt-as reqd

Method:

Marinate Prawns with turmeric powder,chilli powder,pepper powder and salt and keep it aside. Slice the onion very thin.Wash the rice,drain the water completely and add the said qty water,salt,a little lemon juice,all the whole spices,1 tbsp butter/ghee and microwave it at high for 15 minutes.(This may slightly vary with u'r gadget specifications).So see to it that it is cooked till grains remain separate.

Grind together green chillies, garlic, ginger and grated coconut into a coarse paste adding curd.Heat a little ghee in a wok.Fry the prawns to a golden brown tinge.(keep a few fried prawns for garnishing).To the fried prawns, in the same oil,add 3 onions chopped and saute them to a transluscent texture.Add tomato,ground paste,chopped coriander leaves and mint leaves and the lemon juice.Cook till the masala reduces in qty.Add the ground garam masala.Keep stirring so that it doesnt stick to the bottom of the vessel.Now either u can add the cooked rice straight to this reduced prawn gravy,close it with a heavy lid and cook on slow fire for 3-4 minutes or transfer it to a microwaveable vessel and layer rice on top and microwave it at high for 4minutes.Finally mix everything well and garnish with fried prawns,roasted cashews,raisins and caramalised onion(1 onion remaining) and serve it hot with Onion Raita(onion in salted yoghurt and green chillies),Onion in Vinegar Salad(UlliSurka),Biriyani Chammanthi,Dates pickle and a Suleimani Tea.

Biriyani masala powder
Cinnamon - 2 gm
Cardamom - 1 gm
Cloves - 1 gm
Nutmeg - quarter
Fennelseed - half tsp
Cumin seed - half tsp
Shahjeera - half tsp(black cumin)
Mace - 2 gm

Dry these ingredients and make a fine powder and this can be stored in airtight containers.
Check out for a different culinary experience with prawns:

Ashwini's Shrimp pulao

Archana'sPad thai

Prawn-mussels-squid Burjhi
One more prawn recipe...I did warn that the days ahead are going to be more prawny!!...Hmm...so do u want to make a quick combo dish for chappathi/Parathas with sea food? Try this...easiest,tastiest burjhi with prawns,mussels and squids.The recipe can be used with any of these in isolation or with chicken as well.Could be an ideal bachelor recipe too.

Ingredients

prawns,squid rings,mussels-200g-cleaned-(u get this sea food medley in most of the supermarkets)
Chilli powder-1 tsp(personalise )
Turmeric powder-1/2 tsp
Salt-as rqd
Curry leaves-3 sprigs(a generous use is advised)
Pepper powder-1tsp
Oil-as rqd
Egg-1

Method

Marinate the sea food medley with chillipowder,turmeric,pepper and salt and leave it for 5 mts.Heat oil in a wok.Once the oil is hot add the curry leaves and then add the marinated sea food medley along with all the masala.Saute till they become golden brown.Now break an egg into it and saute it till egg dries up and gels with the sea food totally( a little brownish).Serve hot with chappathi.You would love this simple dish.This is perfect with chicken liver as well.

Patrani Machi & Kurukku Kaalan

2006-08-23T08:23:00.000-07:00

Bombay or Mumbai has been home to several cultures from around the world...One should say that Bombay has always had a big heart to welcome and own people from all over India and abroad...The city has an ineffable charisma and the beauty is that people just fall in love with her....In spite of having gone thro' several traumatic experiences in the recent past Mumbai has shown remarkable resilience and put on a wonderful smile always...Bombay's Parsi community is believed to have come from Persia in the 9th century and they have made their presence felt in various walks of life.They have a distinct culinary culture which imbibes the spirit of persia and topped with the local Indian flavour.Their dhansak and patra varieties are indeed wonderful gourmet experience...

Mumbai Parsis excel in fish cookery, and Patrani Machi may be called their signature dish. Traditionally, fish variety called Hilsa is used,which has a rich flavour and innumerable bones...but one can always substitute it with pomfrets or even salmons....It is a wonderful variety for all those who love fish.Fish is topped with a coconut-cilantro chutney and wrapped in leaves,banana leaves(best) or colocasia leaves, and steamed(can be baked too).If you dont have access to these leaves you can very well use any of the edible wrappers like lettuce,spinach,swiss chard,cabbage,taro leaves etc. If nothing is available,just apply the herb sauce and steam the fish!....Back home in Kerala my mother always fried any fish in banana leaves...hmmm....wah!that is a wonderful flavour addition to the fish fry...just lay a banana leaf in the frying pan and fry the marinated fish pieces on it.Last time I had picked up a few colocasia leaves from the India market with the idea of making some patra dishes and of course some of the traditional kerala recipes...Ok now straight to the Patrani Machi recipe.

Ingredients

Fish fillets-300g(salmon/pomfret)
Colocasia leaves/Banana leaves-for wrapping
(ideally blanch the leaves and trim them)
Melted Butter/Desi ghee/oil-2tbsp(or as rqd)
lemon wedges-1 or 2

Ingredients for the chutney/sauce
Fresh grated coconut-100g
G.Chilli-5
Garlic- 5 cloves-chopped
ginger-1 tbsp-chopped
Fresh cilantro-1/2 cup-chopped
mint leaves-a few sprigs(as u prefer the flavour)
Lemon juice-3 tbsp
Cumin powder-1 1/2 tsp
salt-as rqd
Chilli powder-1/2tsp-optional
1 tsp. brown sugar (optional)

Method

Clean the fish fillets and marinate it with lemon juice and salt.I used whole pomfrets.So I made small gashes on to the fish so that the chutney can seep in properly...Grind the ingredients for the chutney into a coarse paste.

Coat the fish generously with the chutney and fill the inside as well(if u r using a whole fish).Place 2 leaves on a work surface slightly overlapping.Apply oil/butter on the leaves. Place the chutney coated fish/whole fish on top of the leaves, fold in the sides, and wrap it up into a neat package.You may even tie it up with a thread. Now put it on a steamer rack(or boil water a large mouthed vessel,place a metallic sieve on top and place the fish packets on it) and steam it until the fish is cooked...say 30 minutes(depends on the type of fish).Alternatively you can bake these packets in a greased baking dish at 350F until the pack looks wilted and browned.Once the fish is cooked transfer it to a plate,open the packets and serve with some lemon wedges,cucumber and tomato with steamed rice.It goes well with most pilaf varieties. I had it with steamed rice,Kurukku kalan and some

payar mezhukkupuratti

Kurukku Kaalan recipe to be posted soon! :)

Paneer Bolognese!-An Indo Italian Fusion recipe

2006-08-22T02:38:00.000-07:00

Fruit cocktail trifle

2006-08-21T03:23:00.000-07:00

custard,fruit jelly,whipped cream,peach,pear,pineapple,grapes,cherries,sponge

Pudina Chicken &Prawn Roast

2006-08-21T02:30:00.000-07:00

I was half way preparing my Pudina rice when I was told that some guests were going to join us for the dinner....what do I do with so little time left....whip up a Pudina Chicken too....out of the ingredients already set ready for Pudina rice!!Some

Madakku Roti

,a prawn roast,an aalu-baingan grill,an egg salad,and a fruit cocktail trifle...

In a way these guests are a blessing in disguise...for the much postponed house cleaning gets an emergency appointment!...all the myriad potions of house cleaning released from the utility shelves,breathe some fresh air after a long time....Clean here,mop there,the house gets a new shine and it is indeed a pleasant feeling to see her smile and basking in the fresh glory!!I should thankfully say that my husband did the greater part of cleaning while I was playing with chicken in the kitchen....and now without further banter let me share the recipes:

Pudina Chicken/Mint chicken
Chicken-500g-cut into pieces
Pudina/Mint -1 bunch-leaves picked
Coriander leaves-a handful
Curry leaves-2 sprigs
Red chilli powder-3/4tsp
Turmeric powder-1/2 tsp
Pudina-1 bunch(cleaned and leaves picked)
Coriander leaves-1/2 bunch
Cashews-25g
Green chilli-8(chopped-u may add according to u'r choice)
Ginger-25g
Garlic-25g
Pepper Powder-3/4tsp
Lemon juice-3 tbsp
Onion-2 largechopped
Coconut Milk-3/4 cup
Garam Masala-1 tsp(cardamom,cinnamon,cloves,fennel,star anise,mace,nutmeg)-Powdered
Oil-as rqd
Salt-as rqd

Method
Make small gashes on the chicken and marinate the chicken pieces with red chilli powder,turmeric powder and salt and leave it for 10 minutes.Shallow fry it in oil till golden brown and keep it aside.

Heat oil in a wok and fry half the onion,ginger,garlic,green chilli,pudina leaves,coriander leaves,curry leaves and cashew nuts till onions become transluscent and the leaves become limp.Cool the ingredients.Add lemonjuice and grind them to a coarse paste.Now Heat oil in a larger vessel.Add the remaining onions.Saute it till it becomes golden brown.Add the ground masala,fried chicken pieces,garam masala,pepper powder and salt as required.Keep stirring them till you get a fine aroma on medium flame for about 4 minutes.Now pour the coconut milk and mix well and cook further for about 3 minutes.Finally garnish with some roasted cashews and some mint leaves.Serve it hot with roti/paratha/porotta/mint rice.
Prawn Roast

Ingredients
Prawns-250g
Red chilli powder-3/4tsp
Turmeric powder-1/2 tsp
Roasted Cashews-25g(optional)
Green chilli-4(pounded)
Ginger-25g(pounded)
Garlic-25g(pounded)
Pepper Powder-1tsp
Shallots-15 -chopped(or Onion-1-medium)
Copra/Dessicated coconut-1/2-cut into pieces(optional)
Curry leaves-3 sprigs
Oil-as rqd
Salt-as rqd

Method

Marinate the cleaned,deveined prawns with chillipowder,turmericpowder,pepper powder and salt and leave it for 5 minutes.Now heat oil in a wok.Deep fry the prawns and keep it aside.In the same oil add curry leaves,shallots,ginger,garlic,green chilli and saute them, till everything become transluscent and golden brown.Now add the fried prawns and copra pieces.Add salt if required.Add roasted cashews.Mix well and serve it with steamed rice or chappathi as a side dish.

Pudina Annam/PudinaRice

2006-08-20T04:28:00.000-07:00

How many of us can dislike that refreshing,aromatic,sweet n then cool mint taste in the mouth,when u pop in a pepper mint/Spearmint/Pineapple mint as the day gets so boring and tiresome?Not many, I believe,or perhaps none...Mint,a flowering plant belonging to the plant family Lamiaceae,is available in most parts of Europe,Asia and Australia.

For many of us the day starts with the refreshing mint in the form of tooth paste or antiseptic mouth rinses...Most of the toothpaste brands in the world have at least one variety with mint in it.Mint is a major flavouring agent, be it in candy,jelly,syrup or tea... mint.Do you know that Greeks used mint leaves in the funeral rites just like Indians used Holy Basil/Tulsi.Greeks believe the flower to have been named after

Minthe

.In the traditional herbal medicine mint is widely used for treating indigestion,stomach pain,as a diuretic etc...and it is commercially capitalised by several brands like Dabur(PudinHara).It is also widely used in aromatherapy and in the preparation of several beauty oils..

Mint/Pudina leaves are used in several Indian or rather Asian,Arabic,and European food preparations,be it chicken,lamb,sea food,rice or vegetables...Pudina Annam/Pudina rice/PudinaChawal/Pudina Pulao is a common rice item for both North and South India.Well, like several Indian dishes there may definitely be slight variations in the method of preparation...but the end product is just awesome...So here is the recipe for Pudina Annam/Mint rice,the way we prepare at home,in South India.

Ingredients:
Basmati Rice-1 1/2cup
Coconut Milk-1 cup
Water-1/2 cup(for rice)
Pudina-1 bunch(cleaned and leaves picked)
Coriander leaves-1/2 bunch
Green chilli-75 g
Lemon juice-1 tbsp
Tamarind paste-1 1/2 tsp
Butter-1+1 =2 tbsp
Ginger-25g
Garlic-25g
Shallots-8-chopped
Onion-1 medium,chopped
Garam Masala-1 tsp(cardamom,cinnamon,cloves,fennel,staranise,mace,nutmeg)-Powdered
Grated coconut-2 tbsp
Oil-as rqd
Salt-as rqd
Cashews-25g

Method
Heat oil in a wok.Roast chopped ginger,garlic,green chillies,tamarind paste along with the mint leaves and coriander leaves till the leaves become soft and you get a fine aroma.Now cool it and grind it to a coarse paste along with grated coconut.Meanwhile Wash basmati rice and cook it with 1 tbsp butter,coconut milk,lemon juice and water&salt till the grains separate.(I microwave the above usually at high for 18 minutes).

Heat oil in a wok.Roast onions and shallots till they become transluscent.Add the ground paste,garam masala and saute for a couple of minutes.Add the cooked rice.Add salt, if reqd.Mix well.Finally garnish with roasted cashews and a few sprigs of mint.Serve it hot with any raita or salad or roasted vegetables.

This shall be my first entry for

weekend herb blogging

hosted this time by our wonderful 'bachelor' blogger

Antony

All about Jack!!

2006-08-19T08:06:00.000-07:00

Jackfruit (Artocarpus heterophyllus)/Chakka/jaca/nangka is believed to have originated in the western ghats in India.One could call it a member of the breadfruit family.This melon shaped starchy vegetable/honeysweet fruit is considered to be the largest tree-borne fruit in the world!Recently it did hit headlines as containing

The jack fruit is a melon shaped starchy vegetable that can reach a length of 3 feet, and weigh up to 100 pounds, making it the largest tree-borne fruit in the world. The fruits grow both from the tree trunk and from branches in the tree. They have a rough spiny skin and the uncut ripe fruit has a strong unpleasant smell, resembling rotting onions - but the cut fruit has a strong aroma similar to papaya or pineapple.

The interior consists of large bulbs of pulp enclosing a seed up to 1 inch long, with from 100 to 500 seeds per fruit. The flavor is similar to pineapple & banana but less juicy. The green unripe flesh is cooked as a vegetable and used in curries and salads. When ripe and sweet, it is eaten as a fruit. The large seeds are roasted and have a flavor and texture similar to chestnuts.

In South India, jackfruits are classified as of two general types: 1) Koozha chakka, the fruits of which have small, fibrous, soft, mushy, but very sweet carpels; 2) Koozha pazham, more important commercially, with crisp carpers of high quality known as Varika. These types are apparently known in different areas by other names such as Barka, or Berka (soft, sweet and broken open with the hands), and Kapa or Kapiya (crisp and cut open with a knife). The equivalent types are known as Kha-nun nang (firm; best) and Kha-nun lamoud (soft) in Thailand; and as Vela (soft) and Varaka, or Waraka (firm) in Ceylon. The Peniwaraka, or honey jak, has sweet pulp, and some have claimed it the best of all.

While cutting the jackfruit copious gummy latex ooze out and accumulate on the knife and the hand...well it can be something that puts off many.But if you apply some edible oil on to your hands and the knife the problem is solved.It is first cut into halves and then into small pieces and the fruit bulb is picked out from the rind,the seeds removed, unless they are really tender where even the seeds can be cooked as a vegetable.

Jackfruit dishes
1.Jackfruit can be used in jam,jelly,icecreams,made into chutney,sambar or can be dried up as papads,make chips, payasam(chakkaprathaman),idichakkathoran etc, etc.
2.You can boil the bulbs with milk and when drained off and cooled, will congeal and form a pleasant, orange colored jackfruit custard.
3.Chakkavaruthathu,or Jack fruit chips are quite a common snack like potato chips in India.All you need to do is brine the raw jack fruit pieces cut into thin strips,add some turmeric and leave it for an hour.Drain off the water and remove the water with a kitchen towel and deep fry in hot oil.
4.You want to store the fruit for a long time? Slice the ripe bulbs and add it to sugar syrup,add a pinch of citric acid and keep it frozen. It will last even more than a year!
5. The ripe bulbs are fermented and distilled to produce liquor.

6.The seeds may be boiled,roasted,made into Thoran in the Kerala style, or can be boiled and preserved in syrup,like chestnuts.

Keralites have plenty of recipes which use jackfruit and during the season one could say that they use it to the maximum, ripe or raw.Making Chakkavaratty was a traditional method of preserving ripe jackfruit to be used in a multitude of dishes like chakkayada,chakkaprathaman, chakkayappam.

Chakkavaratty
Ripe Jackfruit bulbs - 4 cups(chopped thin0
Powdered Jaggery - 2 cups(if u r using the jaggery blocks,u may need around 300g)
Ghee - 1 cup
Water - as reqd
Cardamom powder-1/2 tsp
Dried ginger powder(chukkupodi)-a pinch

Method:-

Cook jackruit either in a pressure cooker or a heavy bottomed vessel till it becomes soft by adding about 1/4 cup of water, keep stirring on medium flame and slowly smash it well using the ladle.Cook it till it becomes real pulpy.Prepare the jaggery syrup by melting the jaggery adding 2tbsp of water.Sieve it for impurities.Now slowly add the syrup to the cooked jackfruit.Cook it on a medium flame till the water content is reduced.Be careful at this stage,it will start splurting and u need to keep on stirring.(Not an easy job!!).Now add Ghee slowly,little by little, and continue to stir till you have go the required consistency.You may store it in the consistency of chappathi dough or can be slightly pulpy too.Cool it and store it in air tight jars.For me usually it remains nearly a year in the refrigerator.Only thing is that u need to be careful to always use dried spoon to take it and allow no moisture.

Chakkavaratty could be called a kind of Jack fruit jam in the traditional way but you can make Jackfruit jam slightly differently using the modern preservatives.

Jack fruit jam

Ripe Jack fruit bulbs - 1kg(cut into pieces)
Clove - 12
Cinnamon - 3 inch pieces(broken into smaller pieces)
Sugar - 1 1/2kg
Citric Acid - 1tsp
Water - 6cups
Potassium meta bisulphate (optional) - 2 pinch
Method :

Cook the chopped jackfruit pieces with enough water(enough to soak it).When the jackfruit has become soft enough and well cooked,remove from the fire. Now grind the cooked jackfruit into a very fine pulp in a mixer and sieve it for the fibrous parts.

Heat water, sugar,cinnamon,cloves and citric acid in a vessel.Add the fruit pulp to the boiling water. Stir continuously.You may remove the cinnamon and cloves now once the aroma has really got into the pulp.Now stir further till the solution thickens.Once it has thickened enough to the consistency of jam remove from fire.Add potassium metabi sulphate to a small quantity of jam.Mix thoroughly to make it uniform and now mix this small qty of jam with the remaining bulk, stir well.Cool the jam and pour into sterilised bottles.If you are adding potassium metabi sulphate do not use the jam for a week.
Note: To test whether the jam is done, cool the jam on a ladle. When cool the jam should fall from the tilted ladle as flakes rather than as drops.It should not flow.

Chakkayappam

Chakka varatty-6tbsp
Rice flour-1/2 cup
Copra pieces-2 tbsp(cut into small pieces)
Cardamom powder-a pinch
Oil-as rqd
Water-as rqd

Method:
Mix the chakka varatty,rice flour,copra pieces,cardamom powder into a nice medium thick batter..Heat oil in a wok with lot of indentations

Unniappa kara

.Pour the batter into each indentation and fry them till all the sides are golden brown.Chakkayappam ready!

Chakkayada can be made using rice flour or even maida.Traditionally rice is used as the covering.But I somehow like maida rather than the rice ada.

Rice flour/Maida/wheat flour - 1 cup
Warm water - As rqd
Salt

For filling:-
Chakkavaratty-3tbsp
Grated Coconut-1 cup
Cardamom-a pinch

Method
TraditionallyAda is cooked in banana leaves cut into squares,but can also be done in parchment paper cut into squares as demonstrated well by

Surya

Mix chakkavaratty with grated coconut&cardamom into a uniform mixture.

Now mix the flour with salt adding warm water.Knead it to a smooth dough,smoother than the chappathi dough.Now place a big lime size ball on to the leaf/paper,wet u'r palm with a little water and spread it out uniformly into a very thin layer.

Now place the chakka filling on one side.Close the ada from the other end and press the edges slightly.Place the folded adas in a steamer or idli stand and steam it for nearly 20 minutes or till it is cooked well.Remove the adas from the banana leaf and have it!

Chakkaprathaman

Jackfruit pieces-2 cups(chopped very small)
Jaggery powdered - 1 1/2 cups
coconut milk ( thick ) - 1 cup
coconut milk ( thin ) - 1/12 cups
coconut pieces/copra-2tbsp(fried in ghee)
cardamom powdr-a pinch
Ghee-1+1 tbsp
Raisins-25g
Cashew-25g

Method

Fry the jackfruit pieces in a heavy bottomed vessel adding 1 tbsp ghee into a very pulpy consistency,stirring constantly.(Alternatively you can grind the jackfruit pieces into a coarse paste and then cook it adding ghee.) Make jaggery syrup adding some water.Sieve for impurities.Add the syrup to the cooked fruit. Mix well.Cook for 3 minutes.Now add the second extract of the coconut milk and boil well.Once it starts thickening reduce the flame to a simmer,and add the first extract.Cook for a couple of minute.Add coconut pieces,raisins,cashew roasted in ghee and pour it on the pradhaman .Add cardamom,mix well and serve it hot or cold as u like.

If you have chakkavaratty stock you can straight away add coconut milk,dilute it,add jaggery if required and follow the remaining procedure.Some add cooked moongdal(fried in ghee before cooking) like you do in

Parippu prathaman

to the fruit pulp for a thicker prathaman.

Check out this step by step chakka varatty post from

Annita

Mutton Kaaya koottu

2006-08-18T08:56:00.000-07:00

"Ithu Erachi alla!!",(this is not meat!)A 5yr old tiny tot lisped...everybody's attention turned at the sulking face of a cute little boy feebly fingering the curry served,searching for his favourite meat pieces!He had come happily sniffing the fine aroma of cooked meat...but ws disappointed to be served all raw banana pieces!!It was a 'Sraadham Oottu',the ceremonial dinner served on the 16th day of demise of a person...Our 'Kuttiyechi's father had passed away...after a long batttle with death...and death came here as a welcome guest, for both the dead and the alive...Kuttiyechi,a very caring,sweet woman who took care of us as kids when we were at

Beypore

,a small coastal village in Malabar with a lot of history, which has even changed the destiny of India.Kuttiyechi came as Malayalam tuition teacher for my brother whose tongue she twisted enough to correct his 'malayala malorama' and 'puruthoshaman mash'!!Very soon she won everybody's heart and became our 'kuttiyechi'!! Kuttiyechi came running to the sulking 'malorama' boy, and got the food server serve the tiny tot some good chunks of mutton!! That was my first encounter too with Mutton Kaaya Koottu.It came as a surprise to my parents that nonveg was served on such an occasion.... and even more surprising was the muttoncurry with raw banana!! But then we were told that it was the tradition in the community.Decades have passed... and here I am, blogging about it!

I dont know the exact roots of this Malabar style of cooking raw banana with meat,poultry and sea food like shrimps....Could it be the Moghul influence or the Parsi influence? Mutton Kaayakoottu too tasted something like

Mutton Ghoshth

or Mutton dhansak.Well,if you ask me is it superior or inferior to the conventional Mutton curry, I would say that it is different...it is different,like

the MuttonIshtu

...So here goes the recipe for this different style of cooking mutton with raw banana...

Ingredients
Mutton-250g(cut into medium size pieces)
Raw banana -2(chopped into medium size pieces)
Tomato-1 medium(cut into pieces)
Green chilies- 5(pounded)
Red chili powder-1 tsp
Turmeric- 1/2 tsp
Fennel Seed-3/4tsp
Grated Coconut -3tbsp
Mustard seeds- 1/2 tsp
Indian Shallots- 7(cut into pieces)
Curry leaves- 2 sprigs
Oil-as rqd
Salt-as rqd
Water-as rqd
Method:

Clean the Mutton pieces.Marinate it with 1/2tsp chillipowder,turmeric powder and salt for 10 minutes.Now pressure cook mutton with cut raw banana pieces,remaining chilli powder and green chillies,adding sufficient water for about 7-8 minutes, till mutton is cooked and the raw bananas become soggy.Meanwhile grind together fresh grated coconut,fennel powder,and turmeric powder into a fine paste.Now add the ground paste, and chopped tomato to the cooked mutton and add salt, if required.You may add a little water if u want a thinner consistency.Let it cook further for 4-5 minutes.Now prepare the seasoning.Heat oil in a small wok.Add mustard seeds,chopped shallots and curry leaves.Fry them till u get the fine aroma of shallots.(say 2 minutes)(Preferably Indian shallots, for, the other shallots available do not really match the taste,but u can always compromise with half an onion, if shallots are not available). Now pour this seasoning over the cooked mutton and mix well.Serve it hot with steamed rice or chappathi and a spicy mutton/chicken fry!But I feel it goes best with chappathi...that is what my husband says too!(I add a little coriander leaves too finally for the fine flavour,but it is not added traditionally).

I just thought I will add a snap of Indian shallots, for I found several people asking as to what Indian shallots are...so this snap is for the uninitiated!!

Indian Shallots

PuliyumMulakumChalichathu &IdichakkaThoran

2006-08-16T09:22:00.000-07:00

Happiness is ....these kind of simple dishes.I think it was

Ammani

who had this meme...had thought of posting it long back...forgot it for a while...This was my father's favourite and something that he made whenever he wanted to have something tangy hot and something simple...when my mom ws bed ridden for a while, kitchen ws controlled by my dad...Achan had real difficult times, cooking for us,taking care of us,taking care of amma, and going to office. ...sometimes his dal would be messy and his cabbage fry would go morose and dark.... but he did it all with love...so we dint complain...Ruminating on those memories a painful sob choke my heart still...
I dont know from where he learnt this puliyum mulakum chalikkal in this style, for he was a widely travelled man...in Kerala I have seen people doing it, but it was just tamarind,salt,green chilli and coconut oil all mixed in water.My father did it a little different but ws tastier definitely...and I just remember that we ate a lot of rice with this tangy curry and a fish fry, or an omelette or a papad. I just recreated the memory with some idichakka thoran,prawn deep fry, and sago fritters(sontagi/vaddiyalu).My husband says that it tasted like'Thembli',a Kannada preparation which he has promised to make for me with some mutton fry!!It has been long that he hasnt cooked anything..btw he is a good cook and that was my greatest fear when I got married!!

So here goes my happy meal....

Ingredients:
Tamarind paste-1 1/2 tsp(Natco)(Those who are using tamarind may use a berry size tamarind soaked in water and juice extracted)
Onion-1 large-chopped
Green chilli-4(pounded)
Dry Red chilli-3
Mustard seed-1/2 tsp
Cumin seed-1/2 tsp
Curry leaves-2 sprigs
Grated coconut-1tbsp
Fresh Coconut oil-as rqd(or any oil of u'r choice)
Salt-as rqd
Water-as rqd

Method:
Mix tamarind paste,onion,green chilli,grated coconut,and salt with water.Roast the dry red chillies in a tsp of coconut oil.Pound it into small flakes.(You can use a mincer as well).Add this to the tamarind mix.Now heat oil in a small wok.Prepare the seasoning with mustard seed,cumin seeds and curry leaves.Add this seasoning also to the prepared tamarind curry.Mix well and serve it with hot rice.

Idichakka thoran

This is a common item in our daily menu back home in Kerala once the jackfruit season begins...the very tender ones are made into upperi, a less tender,but raw ones are made into idichakka and the ripe ones into payasam,appam,chakka varatti etc etc...I had some raw chakka pieces left over in the fridge from my birmingham purchase last time...It is time to refil my fridge with fresh kerala stock...so I need to finish these off...and moreover idichakka is my all time favourite.I wish I had some fresh idichakka.

Ingredients:

Raw jack fruit pieces-200g
Grated coconut-2 tbsp(optional)
Garlic-5 pods(chopped)
Onion-1 large(chopped)
Turmeric powder-1/2 tsp
Green chilli-5(Slitted)
Dry red chilli-3(cut into pieces)
Mustard seed-1/2tsp
Curry leaves-2 sprigs
Blackgramdal-1/2 tsp
Cumin seed-1/4 tsp
Salt-as rqd
Oil-as rqd

Method

Pound the jack fruit pieces well to shred it completely.Now mix it with salt and turmeric powder well.Now Heat oil in a wok.Add garlic, onions,green chillies.Saute them till it becomes transluscent and leaves a fine aroma.Now add the jackfruit pieces.Sprinkle a little water.Close the lid and cook until it is done.Now add the grated coconut and mix well.Heat oil in a small wok.Prepare the seasonig with mustard,cumin, black gram dal,&curry leaves.Once the seeds have spluttered add the seasoning to the jackfruit.Mix everything well.Your Idichakka thoran is ready!

Prawn deep fry

Prawns -200g(cleaned,deveined,only the head removed-the remaining shell intact)
Red chilli powder-1 tsp
Turmeric powder-1/2 tsp
Black Pepper Powder-3/4 tsp
Curry leaves-2 sprigs
Salt-as rqd
Oil-as rqd

Method:

Marinate the prawns with chilli powder,turmeric powder,pepper powder,salt and a little oil and leave it for 5 minutes. Heat oil in a wok,add curry leaves and then in tht flavoured oil deep fry the prawns till they become golden brown and crisp.It is a wonderful side dish with anything...I love to eat rice in that left over oil ;)[Meen Choru/Chemmeen Choru]!!

MushroomChilli

2006-08-16T05:05:00.000-07:00

I was too lazy to do anything very ceremonial after the biriyani...wanted to vanish from kitchen soon...So made this quick mushroom chilli and some lightly spiced organic pasta...The day looks so dull and cloudy and I feel so morose...hw climate can change u'r moods!! I just feel like being silent for a while...So straight to the recipe without much banter!!

Ingredients:

Mushrooms-200g-chopped
Orange Bell pepper-1/2 chopped
Green chilli-4-chopped
Tomato Sauce-1 1/2 tbsp
Red chilli sauce-1 tbsp
Soya sauce-1 tbsp
Onion-1 large- chopped
Ginger--20g(pounded)
Garlic-25g(chopped thin)
Pepper powder-1 tsp
Salt-as reqd
Oil-as rqd
Coriander leaves-3 sprigs

Method:

Heat

Heat oil.Add onion.Saute it till it becomes transluscent and slightly browned.Add ginger,garlic,green chilli.Saute them till they become soft and give a fine aroma.Now add the sauces.Add mushroom.Saute them together till mushrooms becomes soft.Now add salt and pepper.Finally add the orange pepper.Saute for a couple of minutes and serve it hot with some chopped coriander leaves with some noodles or lightly spiced pasta.

Malabar' Koyi 'Biriyani/Malabar Chicken Biryani

2006-08-15T01:10:00.000-07:00

Malabar Koyi Biriyani(as we malabaris fondly mispronounce the 'Kozhi' or chicken!)is perhaps one of the most loved,most common dish for all the Malabaris.Any celebration in Malabar would be incomplete without its Biriyani. If you ask me how different it is from other Biriyanis,I'm not so much an expert on the topic...I just know this is the way my mom cooked, this is the way our 'Mammadka'(our muslim chef for exclusive get togethers)cooked and this is how I have been cooking!!Well, of course each of us would have definitely added a little bit of our whims and fancies,but this dish has always topped our list of favourites .When I thought of sending an entry(though I cd not send it in time) for
Indira's
Independence day parade I could not remember anything better than this that could parade the flavours of Malabar,my home.

So here goes the recipe which many of my friends here had earlier requested:

Ingredients

Serves: Eight
Chicken - 1 kg
Basmati rice - 1 kg
Onion - 500 gm
Tomato-250g
Garlic - 50 gm
Ginger - 50 gm
Green chillies - 100 gm
Poppy seed/Khuskhus - 2 tsp
Coriander leaves - 1 bunch
Mint leaves - 1 small bunch
Fresh Curry leaves-2 sprigs
Curd - 1 cup
Juice of one lime
Ghee - 250 gm(You may mix oil,if u r health conscious)
Sliced cashew nuts - 20 gm
Raisins - 20 gm
Rose water - 2 tbsp(optional
Saffron - 1 gm(optional)
Biriyani masala - 2 tsp
Salt - as reqd
For frying chicken
Chillipowder-1tsp(optional)
Turmeric powder-1/2tsp(optional)
Salt-as reqd

Method:

Cut the Chicken into big pieces and wash.Make small gashes on the pieces.Marinate it with turmeric powder,chilli powder(optional) and salt and keep it aside.(You may fry the chicken pieces marinated with just salt too) Slice the onion very thin.

Heat a little ghee in a wok.Roast the cashews and raisins to a golden brown tinge and keep it aside.Now add half the onions and fry them to brownish texture(Almost caramalised look),strain off the ghee and keep it separate.In the same ghee shallow fry the marinated chicken pieces slightly.(This enhances the taste of the chicken, and moreover keeps the chicken pieces intact during the cooking process,especially when cooking large quantities).

Grind together green chillies, garlic, ginger and poppy seeds( poppy seeds should be soaked in water for 10 minutes) into a coarse paste. Heat a heavy-bottomed vessel. Add half of the ghee. Add half of the sliced onions and fry till they become transluscent.Add chopped tomatoes and then add garlic- ginger- chillies- poppy seed paste and fry for 2-3 minutes. Add the curd,salt and lemonjuice.Now add the fried chicken pieces.When the chicken is half cooked, add chopped coriander leaves,mint leaves,curry leaves and the garam masala.(I generally grind them too,but not with ginger-garlic) Cook till the chicken is tender and the water, absorbed and the whole masala coats the pieces. Remove from the fire and keep it aside.

Clean the rice and drain it in a colander.Leave it for 10 minutes. Heat the remaining ghee in a vessel.Add the rice and sauté it for 4-5 minutes,till the grain becomes slightly soft on biting. Add double the quantity of hot water with salt added and cook till the rice is soft and the water is absorbed. Remove from the fire.

Now take a big mouthed vessel which has a proper lid.Layer the chicken pieces and masala.Put one layer of cooked rice on top of the chicken.Sprinkle a little garam masala powder, fried onions, cashew nuts, raisins and a little saffron mixed in rose water.(When saffron was not available,people generally used the food colour mixed in rose water, I have not added any for we dont like saffron and rosewater smell in the biriyani, so it is purely 'apna choice'!) Finish it off with two more layers of rice, garam masala, fried onions, cashew nuts and raisins. Cover with a heavy lid.Seal the lid with Maida. Place some embers of coconut husk on top and some below as well, and leave it for 15 minutes.This is the traditional 'Dum'.Since we cant afford to do this in our UK home or US home,jut place the dish in a hot oven(150 degree celsius) for about 15 minutes.Finally mix the biriyani carefully and serve it hot with boiled egg in the middle, and Onion Raita,Onion in Vinegar Salad(UlliSurka),Biriyani Chammanthi,Dates pickle and a Suleimani Tea as accompaniments, in the Malabari style!(I was in a hurry to send my post to Indira,my egg is half boiled and is delicately perched on the biriyani mountain and the presentation was honestly a mess,but taste compensated!!);)

Biriyani masala powder
Cinnamon - 2 gm
Cardamom - 1 gm
Cloves - 1 gm
Nutmeg - quarter
Fennelseed - half tsp
Cumin seed - half tsp
Shahjeera - half tsp
Mace - 2 gm

Dry these ingredients and make a fine powder and this can be stored in airtight containers.

Shaheen

has posted wonderful snaps of both Ulli Surka and Biriyani Chammanthi.

Ulli surka is all about mixing thinly chopped onions,green chilli and vinegar well and then adding some thinly sliced tomatoes to it.

Biryani chammanthi
Coconut - 1/2 cup(grated)
Green chilies-4
Ginger- 3/4 inch piece
Mint, coriander- a handful all together,
ThickYoghurt/Curd-1/2 cup
Salt (preferable sea salt)-1/2 tsp

Grind fresh grated coconut into a coarse paste.Add mint,coriander,ginger,and green chilli and salt.Just give a few whisks enough to grind the leaves..It should be a very coarse pasteFinally mix the ground paste with thick curd.For an alternate version pl check

BiriyaniChammanthi

Hyderabad Biriyani-a recent finding

Mixed Biryani-a medley of vegetables,meat& sea food

Vande Mataram

Happy Independence day to everybody!!

Yippee!! I too can bake!!

2006-08-14T03:46:00.000-07:00

It was a shame that I could not bake a cake from the scratch.... for my amma always made excellent cakes and biscuits at home even when an electric oven was a rarity in most homes in Kerala...Before she was gifted her first oven, she baked cakes on some specially made iron stands which were kept inside a pressure cooker...Seeing all her trouble, my father gifted her with the first oven, a huge round one with a glass top, from Johnson& Johnson!I dont think that product is still in the market...she still wipes and keeps it shining and it remains a silent witness in our kitchen, to many cooking sagas unfolded!! Anybody who comes to the kitchen is first curious to know abt this grand old lady in the kitchen ,and my mom still uses it to do the 'dum biriyani' etc for it is quite large in its capacity.

I have been drooling and watching all the awesome cakes,muffins,and cookies prepared by my fellow bloggers like archana,pushpa and several others.... and have always wanted to try....Did try too in my own way... but my eggs would never become fluffy and my cream never made any soft peaks...my cakes were very whimsical, either too soft hearted or too stone hearted!!Sometimes my cakes had to be served as cookies and at times my cookies were powdered in the mortar and pestle, as my teeth had no insurance!But I silently kept trying, whenever I gathered enough courage afted each casualty and this time, yippee!! I was successful enough to share my recipe with my fellow bloggers... So here is how I baked these small cuties,Raspberry Nut Muffins, shall I call?:

Ingredients:
Flour-200g
Sugar-75g
Raspberry-75g
Butter-50
egg-1, lightly beaten
vanilla Essence-1 tsp
Milk-1/2 cup
Baking powder-1/2 tsp
Baking soda-1/2 tsp
Nuts-50g(chopped

Method:

Whisk the butter and sugar till they become soft and creamy.Add the egg. Whisk softly and then add the vanilla essence. Give another whisk.Fold in the flour,baking soda and baking powder with milk and whisk together until smooth.Preheat the oven to 180C. Grease the muffin tray.Make a base of raspberry and nuts in each muffin base.Now pour about 1 1/2 tbsp batter into each muffin base.Bake at 180 C for nearly 30 minutes or until the muffins puff up and come out soft.(I kept on poking the poor muffins to find out whether they were ready!! But next time I wont disturb them much!!) Cool it on a wire rack and serve it with a blob of raspberry jam and a cup of coffee or tea!

This is quite a useful tip that

Archana

has given me regarding the flour, which has always been quite confusing with the multitude of names in the market...It might be useful for several uninitiated bakers..
"For baking cakes, the best results are obtained with " cake flour", which is a low gluten wheat flour( Lower the gluten, softer the cake). If you can't find cake flour, use " Pastry flour" which has a slightly higher gluten content than CF, but it is still very good. AllPurpose flour has intermediate gluten levels, so that is made to fit all different kinds of food preps, you can make a decent cake with it too. Self raising flour is premixed with baking powder ( usually 1 cup flour + 11/2 tsp bp). Use this flour if the recipe calls for it. Most of the time recipes call for different proportions between flour and bp, so it is good to have just the flour without any added leavening agents. Atleast in the US terminology, AP flour and Plain flour are the same. When you are making bread, use a high gluten flour like bread flour. You can make decent breads with AP flour too."

Cranberry Muffins

EethappazhamPayasam/Dates Pudding

2006-08-11T08:15:00.000-07:00

According to the Arabic legends,"After God had finished moulding Man from earth, He took the remaining material and shaped it into a date palm which he placed in the Garden of Paradise(Eden)".Dates are indeed heavenly.It is considered to be one of the earliest fruits that existed on earth.Archaeologists have found out wild date seeds dating back to 50,000 yrs in some parts of Northern Iraq.

EdakkalCaves

in the Wayanad district of Kerala(in Malabar region) is believed to be the abode of Neolithic man.The cave is situated on an ancient route connecting the high ranges of Mysore to the port of Malabar.Interestingly the drawings at Edakkal depicts date palm trees as well.So perhaps Malabar's acquaintance with dates 'dates' back to centuries and might have come from the Arabic influence...

I remember dates was often an inevitable item in my mother's pantry...The shops flood with dates especially during the Ramzan season.My mom used to make several dishes out of dates when we were kids.Dates filled chicken roast,dates pickle,dates payasam etc....Malabar Biriyani was often served with accompaniments like date pickle(shall post some day),onion raita and a suleimani tea.Eethappazham payasam is again another childhood memory for me...A simple milk pudding with dates added...I have made it a little richer with a slight change in the ingredients that my mom used.So here is the recipe for Eethappazha payasam.

Ingredients:

Dates-100g(chopped0
Sago/Sabu dana-100g
Milk-1 1/2 cup
Condensed milk-100ml
Sugar-1 cup( or as u require)
Cardamom-1/2 tsp
Butter-25g
Raisins-20g
Cashewnuts-20g

Method:

Cook cleaned chopped dates along with sago and milk on slow fire until sago becomes soft and transluscent.Now add condensed milk and sugar and reduce it to the required consistency by cooking on slow fire.Add cardamom powder and mix well.Remove from the fire.Now heat butter in a small wok.When the butter has melted add raisins and cashew nut and roast them to a golden brown tinge.Add this seasoning to the payasam. Mix well and serve it hot or cold.Those who like the saffron flavour may add 2 strands of saffron as well.

ChemmeenMulakittathu&Kerala PrawnPepper Fry

2006-08-11T08:13:00.000-07:00

Back home in Kerala for many of us the day begins itself with the fish vendors 'hooting' in a characteristic style announcing their arrival!!We have grown seeing the great transition in style that fish vendors have had over the years...In the earlier days they used to carry it on their shoulder in baskets like a weighing balance and would walk miles and miles to earn their living...then came the cycle vendors, the cycle vendors gave way to the more posh 'luna' or 'moped' vendors and then the yamaha vendors and then it became rickshaw vendors.I believe it has still gone miles ahead to posh homedelivery vans too in some privileged cities.Well that definitely marks the economic growth of India...Who says India is a poor country?!

Having said this I had never come across a fish vendor in UK so far except for the branded supermarket chains.Couple of days back I was surprised to see a fish vendor knocking my door,a very posh delivery van, a very colourful brochure and boxes of excellent fish, the names of many that I have not heard!The only familiar face among the frozen aquarians was that of King prawns, my favourite!How can a fish savvy person like me leave those real king size prawns, so bought 2kg!!So my lunch and dinner is going to be more 'prawny' in the coming days!!(Antiprawnists,please excuse!!;)

I have often felt a little delicate when it comes to posting recipes which are often very simple and common dishes for me at home...Is it worthy of posting?...wont it be ridiculous?...Then I remember there will still be someone who is not familiar with what is common for us...There will still be someone who do not know that a mackerel/squid/prawn/mussel can be just shallow fried, and can taste classy with something as simple as a chillipowder-turmeric powder-salt marinade.Chemmeen Mulakittathu and Prawn Pepper Fry(Chemmeen Kurumulaku Fry) is a very common item in our daily menu back home in Kerala...So the prelude!! Here is the recipe for the uninitiated:

Ingredients:

King prawns-250 g
Green chillies-4
Shallots-10(or half an onion for the less patient souls!)
Garlic-6 pods
chilli powder-2tsp(less brave souls can reduce)
turmeric powder-1/4 tsp
tomato-2- chopped
Curry leaves-2 sprigs
Mustard seeds-1/2 tsp
Methi seeds -a small pinch
coconut oil-2 tbsp(or any other oil of u'r choice)
Tamarind paste-1 tsp(If using tamarind,one small berry size,soaked in hot water)
Salt-as reqd
Method:
Heat oil in a wok.When the oil is hot add mustard seeds,methi seeds and curry leaves.(in the same order).Once they have spluttered add green chilli, onion, garlic and saute till onions become transluscent and slightly brownish.Mix chilli powder and turmeric powder with little water and make it into a paste and fry this masala in the oil for say 2 minutes or till bubbles appear. Add tomatoes and the tamarind paste and water as required for the consistency you desire. When it boils, add salt and the cleaned,deveined prawns.Cook till the prawns are done.(You may marinate the prawns with a little chilli powder,turmeric powder and salt for 5 minutes before adding to the gravy)May take 5-6 minutes.(pl do not over cook prawns).Finally garnish with some coriander leaves and serve it hot with

NeiPathiri/PorichaPathiri

or just plain rice!

KeralaPrawnPepperFry
Prawns -250(cleaned,deveined with the tail end retained)
Green chilli-4
Ginger-25g
Garlic-25g
Shallots-15(or 1 red onion)
Curry leaves-3sprigs(that's the tasty bit)
Copra/Dessicated Coconut-3 tbsp
Pepper powder-1 tsp
Red chilli powder-1 tsp
Turmeric powder-1/2tsp
Oil-as reqd
Salt-as rqd
Method:

Marinate the prawns with chilli powder,turmeric powder,pepper powder and salt.Pound ginger,garlic and green chilles.You may use a mincer as well.But do not grind into paste.Heat oil in a wok.Add the Curry leaves,and onion.Saute till onions become brown.Now add the ginger-garlic-green chilli mixture.Saute till you get a fine aroma.Now add the marinated prawns along with the masala.Add more salt if required.Fry it till the prawns look brownish say fro 2-3 minutes.Do not over cook prawns.Finally add the copra pieces or the dessicated coconut and serve it hot with rice /chappathi or any of the dishes mentioned above.Warning: Control your temptation to pop the prawns into your mouth, you are very likely to end up with an empty plate before serving!!;)

Thai Mushroom Curry &Vegetable Satay

2006-08-09T01:50:00.000-07:00

Our recent food expeditions have made me a fan of several International food varieties like Thai and Chinese...So what will I do next?...Get all the Thai curry paste and Chinese ingredients... and obviously get one good Thai & Chinese cook book too!Amazing collection indeed....As a continuation of the 'Dragon Effect' I made this Thai Mushroom curry and Vegetable'Satay'!Thai and Singaporean preparations do have Keralite's signature ingredient,coconut milk in common...So I thought of starting with something familiar before exploring the alien!
Thai Mushroom Curry sounded very much like Malabar Ishtu...and it did taste too but of course Mushroom did make a difference, a welcome difference. Satay is originally from Indonesia, and they are in fact meat skewers...meat marinated with spices and grilled...for a change I thought of using vegetables.So here goes the recipe for both:
Thai Mushroom Curry:
Ingredients:
Serves-2
White/Brown Mushrooms-200g-cut into pieces
Shallots-10-chopped(I added one onion too)
Garlic cloves-6-7-chopped
Red chillies-4(seeded,sliced)( I used green chillies and did not seed it!)
Ground Pepper-1 tsp
Coconut Milk-1 cup(200 ml)
Oil-2 tbsp
Salt-as reqd
Coriander leaves-a bunch-chopped

Method:

Heat oil.Saute garlic and chillies till they give out a strong aroma.Add the shallots& onion.Saute till they become transluscent.Now add the mushrooms.Saute till they become soft for say 3 minutes.Add coconut milk.Boil rapidly and then reduce the flame.Add salt and pepper.Finally garnish with chopped coriander and serve it hot with any parathas,porotta,Chappathi or with steamed rice.

Vegetable Satay

As I said earlier Satay is basically done with meat...I have had too much of chicken and mutton of late...so I used vegetables...If it can taste so good with vegetables I'm sure it will be great with any othe meat variety.;)(if u r using meat u can use the same recipe for say 250g meat.

Here is the recipe:

Mushroom-100g
Potato-2
Onion-1 large
Orange Sweet Pepper-1 large
Star Fruit/ChathuraPuli-1(for a tangy bite)
Ginger Paste-1tsp
Lemon grass-1 stalk-chopped thin
Garlic cloves-3 chopped
Cumin powder-1tsp
Thai Curry Paste(Medium)-1 tbsp
Turmeric powder-1/2tsp
Coconut cream-3tbsp
Fish sauce-1tbsp
Sugar-1/2 tsp
Oil-for cooking
Skewers

Satay Sauce:
Coconut milk-1 cup
Thai Red curry paste-2tbsp
Peanut butter-50g
Vegetable stock-2tbsp
Brown sugar-1 tbsp
Tamarind juice-1tbsp
Fish sauce-1 tbsp
Salt-as reqd

Method:

Dice the vegetables into medium size pieces. Marinate it with ginger paste,lemon grass,garlic,medium curry paste,cumin,turmeric,coconut cream,fish sauce and sugar.Leave the marinade to seep thro for half an hour.Meanwhile make the sauce.Heat the coconut milk over a medium flame,add red curry paste,peanut butter, vegetable stock and sugar.Cool and keep stirring till it becomes really smooth,say for 5 minutes.Add the tamarind juice, fish sauce and salt.

Now thread the vegetables on to the skewers.Brush some oil and grill in a preheated grill for say 8 minutes,turning occasionally, until it is all golden brown.Serve with the satay sauce.Sorry,we were in a hurry to rush for a movie and I forgot to take the snap of my sauce before finishing it off!!...I can only say that it tasted great!

Dal Bhuna Gosht -A Pakistani favourite

2006-08-07T08:26:00.000-07:00

"Yeh Ghost kya hota hey?"....I was lost in thoughts fingering this item in our Asian take away menu."Ghost nahin baba,Gosht,Gosht,Gooooosht!!...."Somebody corrected.Yes, there were more ghosts,sorry...goshts, than I could manage...Aaloo Gosht Kari,Achari Gosht,Bindi Gosht,Balti Gosht,KarahiGosht,Aab Gosht,Chana Dal gosht,Gobi Ghosht,Shalgam GoshtDal BhunaGosht,TorriGosht,UrviGosht,and even Karela Gosht....So many varieties! I was indeed tempted to do a thorough research on the Gosht...

Basically Gosht is a dal/lentil/vegetable-mutton medley which is quite popular in Pakistan and in several states of North India.This preparation is said to have been very much influenced by the Afghan cuisine. Hot rice with Dal Bhuna Gosht with some desi ghee is a hot favourite with many...and now I too dont have a second opinion about it...It is just lip smacking great and very different indeed!Well you cant really compare it with the conventional mutton curry...u cant ask whether it is tastier.....it is different...and it is indeed tasty in its own way.Unfortunately again the restaurants here do not do full justice to the real taste...It will rather misguide you to believe that it is a bland mutton curry, which isnt really true!

I too was a bit apprehensive thinking of mixing dal and mutton....It sounded more like 'mutton sambar' which one brahmin character in a very hit malayalam movie was referring to....where he was feeling delicate to handle chicken and mutton as part of his hotel management studies and was asking whether they could make something less harmless as a mutton/chicken sambar!!Yes this is in a way a different kind of Mutton sambar!!

So here goes the recipe for Dal Gosht...

Ingredients:
Mutton-250g(cut into pieces)
Tur Dal-1 cup(200g)
Ginger-25g(pounded)
Green Chilli-5(pounded)
Garlic-15 pods(8 pounded,7 chopped)
Tomato-1 large(cut into pieces)
Onion-1 large(chopped)
Red Chilli powder-2tsp
Coriander powder-1 tsp
Turmeric powder-1/2 tsp
Butter/Ghee-1 tbsp
Curry leaves-2 sprigs
Salt-as required
Water-as required

Method:

Pressure cook tur dal(red gram dal),mutton pieces,ginger,garlic(pounded)green chillies,tomato,onion,coriander powder, with enough water(say 2 1/2 cups) for 15-20 minutes on medium fire, or until it is cooked properly.Add salt and mix well.Now heat ghee/butter in a small wok.Prepare the seasoning by roasting chopped garlic(till it becomes brownish) and curry leaves.Now add this seasoning to the cooked dal and mutton and mix everything well and serve it hot with steamed rice or Chappathi.Well you could alternatively cook mutton and dal separately and then finally mix them and add the seasoning.All my apprehensions vanished to thin air when I really tasted it with hot steamed rice!!

Here

is a slightly different version of the same from another fantastic foodie.

Crab balls in Sweet n Sour Gravy or Crab Manchurian??

2006-08-05T07:09:00.000-07:00

Last couple of days we were literally on a gourmet spree...exploring different cuisines...Portuguese Peri peri chicken(OOps!! Hot...exactly what I wanted!!) and a host of other spicy chicken varieties from 'Nandos',SpanishChicken Paella,meat balls(a little too harmless...quite plain for my palate!) and a host of other recipes,the names of which I cant contain in my mouth,Italian stromboli,ravioli,chicken arrabbiatta,(Great as always!) and a grand finale at Dragon King in Shrewsbury with an amazing buffet of around 42(I counted!!) exotic Chinese,Thai, and Singaporean dishes!!The food was so tempting that we did not think twice to throw all our caution to wind and gorge on the amazing varieties from the East and the West.We were so impressed by the Dragon Buffet that we went again the next day to eat the same buffet...ate so much that we could hardly breathe!!When it comes to food and music we both are perfect partners!!;)

After gorging upon all the amazing variety I still felt like eating more of them...so thought of making some of them at home...To start with I just made some Crab balls(croquets) in a sweet n sour gravy. Meat balls are quite common, so why not crab balls was my logic, and a chinese twist, that wd be very welcome..It tasted very much like Manchurian...A crab Manchurian?....hmmm...but I'm not sure whether there is something called crab manchurian for I have never tasted one, and moreover I dont wish to antagonise the Chinese Puritanists for my recipe might be very un-chinese! I never even knew that there really is some dish called crab croquet until I googled for it after posting my snaps!!Amazing it seems to be quite a common dish in Europe, but of course more traditional and different!!Here is what I did to prepare this very yummy crab dish.Let me tell u one thing that u need some real good quality crab for making the dish or else either u will run short of meat or the crabs do not taste good if they belong to a prehistoric age !!So straight to the recipe:

Ingredients:
Crab meat-250g
Chilli powder-1tsp
Turmeric powder-1tsp
Garlic-5 pods(chopped)
Boiled eggs-2 grated
Egg-1(beaten)
Potato-1 large(cooked and mashed)
Onion-1 (chopped fine)
SweetOrange Pepper-1 chopped
Spring Onion-a bunch-chopped
Green chilli-3 chopped
Tomato Sauce-2tbsp
Chilli sauce-2tbsp
Soya sauce-1 1/2 tbsp
Water-as required
Salt-as reqd
Oil-as reqd
Parsley-a few sprigs
Method:

Boil the cleaned Crab(remove the poisonous dead man's fingers) with a pinch of salt(you can also cook potato and eggs along with it)till the meat is cooked.(Caution:It may froth n spill out).Now remove the meat from the shell with a fork.Mix the meat with potato,grated boiled egg,chillipowder,tumeric and salt,.Divide into equal portions and roll it into croquets/balls.Heat oil in a wok,deep fry each croquet till golden(Caution:It might burst and splutter...so stay at a safe distance!)Now heat oil in a wok.Saute onions,gr.chilli,garlic to a brownish tinge.Now add the sauces.Mix well and cook for a couple of minutes.Finally add the deep fried crab croquets and mix well with the gravy.If you want it more fluidy,you can add a little water.Now cook everything together for another 3 or 4 minutes.Do not stir vigorously for the croquets might break....but still it doesnt really matter...for they taste amazing even in amorphous condition!!Garnish with some chopped parsley and serve it with Chappathi or with some Couscous Pilaf.

Unakka Chemmeen Chammanthi&Curry

2006-08-04T06:07:00.000-07:00

Lots of dried fish have been waiting in my pantry for a release for a long time...Not so much of a dry fish fan myself, except for a few of my mom's recipes,I have been postponing....I thought it was high time that I emptied at least some dried shrimps and what best to make than a 'Chemmeen chammanthi' which smells of Kerala Monsoon.During the monsoon when 'Kadalamma'(MotherSea) is in her worst moods,impatient,turbulent, her kids, the fisher folk bank upon the dry fish sale for their daily sustenance...Market floods with all sorts of dried fish varieties...Chemmeen Chammanthi and hot steaming rice is heaven for many fish loving keralites! Let me add here that this Chammanthi tastes 100 times better when done in the traditional style using grinding stone(Ammi kallu/Ara kallu)...Poor me! where do I go for a grinding stone in Shropshire!!...So Mixer 'sharanam'!!I dont think there is much secret in this recipe, most keralites make it the same way...but of course individual differences always remain...So here goes the recipe:

Ingredients:

Dried shrimp-20g
Dry red chilli-4
Shallots-10
Garlic-4-5 pods
Coconut-2 tbsp
Tamarind paste-1 tsp(if u r using tamarind,a small berry size)
Curry leaves-1 sprig
Cumin seeds-1/2 tsp
Oil-1 tbsp
Salt-as required
Water-as required

Method:

Wash the dry fish thoroughly.Squeeze out the water and roast it in oil along with coconut,shallots,garlic,and cumin seeds till coconut slightly turns colour and u get a fine aroma.Now cool it and grind all the ingredients together with tamarind and salt. adding water as little as possible.Do not grind too much, it should be coarsely ground.When it has nearly reached the required consistency add curry leaves and give a whisk or two.Serve it with hot steamed rice.We add some mill fresh coconut oil to the rice and mix the chammanthi...Ha! what a joy!

Dry shrimp curry:
I had posted a

dry shrimp curry

long back. This is slightly a different version in curd base.

Ingredients

Dry shrimp-25g
Tomato-2 large(cut into pieces)
Green chilli-4(slitted)
Red chilli powder-1tsp
Turmeric Powder-1 pinch
Cumin seed-1/2tsp
Baby shallots(cheriya ulli)-50g(cut into small pieces)
Ginger-25 gr( cut into small pieces)
Tamarind paste-1 tsp(Natco)
Beaten curd-1 cup(not so sour)
Mustard-1/2 tsp
Curry leaves-1 sprig
Dry red chillies-2-Broken
Salt- as required
Oil-as required

Method

Roast the cleaned dry shrimps in oil with a little chilli powder and turmeric powder and salt added.Now add chopped tomatoes,green chilli,ginger,half the cumin,remaining chilli powder and turmeric, and salt if reqd.Add water(1 cup).Close the lid and allow it to get cooked for nearly 8 minutes.Once it is cooked properly,remove from the stove and add beaten curd. Mix well. Now heat oil in a small wok.Add mustard,cumin seeds,dry red chilli,shallots and curry leaves.Saute it till all the seeds have spluttered and the onion tuns reddish brown giving out a fine aroma.Now add the seasoning to the curry and mix well.Serve it hot with steamed rice.

Jamuns-Celebration Jamuns!!

2006-08-02T23:37:00.000-07:00

Who can resist this very succulent Indian sweet? Gluttony becomes no sin when it comes to eating these very tempting sweets...Celebration or not,I never gave up any reason to devour jamuns,rasagolla,chum chum etc...this time we had a reason too... our car got a sister!!So shouldnt I celebrate the arrival of the new silver beauty?....kheer,barfi.... a host of sweets came to my mind...nay...it has been quite a while that I have not eaten Jamuns...I wanted to have Jamuns...but to my utter disappointment found that my Gits Jamun Mix was khali :( I did not have the patience of my mother to split the milk and reduce it to khova, mix it with maida and soda, fry it and dip it in the flavoured sugar syrup as done traditionally.Poor Amma...10-15 yrs back she used to take so much of trouble to satiate our cravings for this sweet!! Or else my father bought it from the only Bengali sweet shop in Calicut those days,'The Royal Bakery'.Whenever we had some VIP guests at home, my father never forgot to bring a big assortment of all those favourite bengali sweet collection....Well,I could not give up my craving for jamun so easily...just then I remembered an aunty in B'lore once offering me a jamun made out of bread!!...Yes, I finally decided to try this unconventional jamun from bread...and lol...absolutely yummy jamuns!!...but the only thing is that we need to take some extra care or the whole thing can be a mess! Here goes the recipe:
An unconventional Jamun from Bread
Ingredients
(Makes-15 jamuns)
white bread slices-3(remove the trims and take just the soft inside)
Milk powder-1 cup
Baking soda-1 tsp
Maida/All purpose flour-2 tsp
Egg white -1/2 (optional)
Sugar-3 cups
Water-4 cups
Milk-as rqd(just to mix the flour)
Cardamom powder-1 tsp
Kewra Essence/Rose water-a drop(optional
Butter-1tbsp
Oil-as reqd

Method:

Mix the soft inside of the bread with milk powder,baking soda,maida,a little butter,egg white(Optional) and very less milk(A tbsp or two).Knead well into a soft dough. Make small balls.Heat oil in a wok.Deep fry the balls till they become golden brown on very slow fire.Keep turning with the ladle or else it will get burnt.Meanwhile prepare sugar syrup mixing sugar and water.Add cardamom powder and kewra or rose water, if u like the flavour.Now add pour the hot sugar syrup onto the jamuns and allow it to settle for nearly 30 minutes.Jamuns will swell up with the sugar syrup.so choose an appropriate container.Now serve it warm or cold with toppings of whipped cream,vanilla ice cream etc.

Kozhi Varuthathu-A very hot chicken!

2006-08-01T08:12:00.000-07:00

This is my all time favourite chicken preparation straight from my dear mom's kitchen.I love to have it with anything and even sometimes I pop it in as though it was a snack like sundal!!Whenever Amma made this at home,I would hop in and out of kitchen secretly with a mouthful and get caught redhanded by none other than the boss of the kitchen!!The admonishing look on her face soon gave way to an expression of maternal affection when I pecked a kiss on her cheeks and said 'Chooper'(Super!!).
Now straight to the recipe:

Ingredients:

Chicken breasts-250g (chopped into small bits)
Indian Shallots-100g(chopped)
Onion-1 large-chopped fine
Tomato-1-cut into small pieces
Copra-1 half-cut into small pieces(if u cant get proper copra use 75g dessicated coconut)
Ginger-25g
Garlic-25g
Green chillies-5
Red chilli powder-1 tsp
Pepper powder-1 tsp
Coriander powder-1 tsp
Turmeric powder-1/2 tsp
Cinnamon powder-1/4 tsp
Cardamom powder-1/4 tsp
Cloves powder-1/4 tsp
Fennel seed powder-1/2 tsp
Nutmeg powder-1/4 tsp
Curry leaves-2 sprigs
Salt-as required
Oil-as required

Method:

Marinate chicken pieces with a little turmeric powder,chilli powder and salt and keep it aside for 10 minutes.Meanwhile whisk ginger,garlic,green chilli in a mincer.(Should not be ground to a paste).Heat oil in a wok.Add curry leaves.Once it has splutttered add onion& shallots.Saute it to a brown tinge.Add tomato,ginger-garlic-green chilli mix,saute everything together till you get a nice aroma.Keep stirring so that it doesnt stick to the vessel.Now add the copra pieces(To be honest the dessicated coconut that we get in the market is a poor substitute to the actual copra pieces, the real taste comes from that crunchy bite of copra,luckily copra is available in the Indian shops here, hope it is available elswhere as well).Now add chicken pieces,all the spice powders and salt as rqd.Mix everything well.Keep stirring the whole mix until the chicken is properly browned and cooked.(In case the chicken that u use requires more time to cook,it is ideal to cook it separate and add to the spice mixture.)Serve it hot with chappathi,paratha or with rice.Hot n spicy chicken with the crunchy copra pieces is indeed irressistible...I'm off to have another mouthful!!

StrawberryWhiteChocolatePayasam

2006-07-31T09:56:00.000-07:00

Malabar Neipathiri/Porichapathiri & Cherupayar Ishtu

2006-07-31T09:50:00.000-07:00

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"....so 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:

Ingredients:

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

Method:

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:

Ingredients:

Green gram/Cherupayar-1 cup
Green chillies-5-pounded
Ginger-15g(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

Method:
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.

Koonthal Curry&Kalamari fry

2006-07-30T10:31:00.000-07:00

One more fish curry...my 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:

Ingredients:

Sepia-500g(It shrinks on cooking)
Green chilli-4
Ginger-25g
Garlic-25g
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

Method:

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:

Ingredients:
Kalamari/Squid-250g
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

Method:
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:

Ingredients:
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

Method
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.

Chepa Pulusu

2006-07-28T02:19:00.000-07:00

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 sundays...it 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:

Ingredients

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

Method:

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

2006-07-28T01:08:00.000-07:00

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

Method:
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

Method:

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:

Ingredients:

Eggs-3-boiled and cut into pieces.
chillipowder-1/2tsp
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

Method:

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.

ChattiPathiri & Adukku pathiri- Malabar Muslim/Mappila Speciality

2006-07-24T05:42:00.000-07:00

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 it...so 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,
Madakkiroti,Kuthappam,Nermapathiri,
ChemmenMulakittathu,Gothampathiri,MuttonIshtu
Kozhicurry,Mutton curry,Beef chaps,Tharipayasam,
MeenBiriyani,KozhiBiriyani,Jeerakakanji,
Kalthappam,Kinnathappam,Muttamala,
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:

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

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

For coating:
Eggs-3
Sugar-4tbsp
Cardamom-a pinch
Method:

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.

AdukkuPathiri

Egg Batter

Egg-4
Sugar-4tbsp
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
Method

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.

Athishayappathiri

Other Malabar Recipes:

Unnakaaya

MeenBiriyani

Mutta choru&Kozhicurry

MathiPuliyumMulakum

Neichor&Mutton curry

MuttonIshtu

Aripathiri/NermaPathiri

Chicken Pizza

2006-07-22T09:16:00.000-07:00

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 feet...be 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.

Ingredients:

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
Capsicum-1-chopped
Celery-5 stalks-chopped
Mushroom-3-chopped
Garlic powder-1 tsp
Dried basil leaves-a pinch
Rosemary-a pinch
Oregano- a pinch
Mozarella Cheese-as required

Method:

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

Mutton Ishtu/Mutton Stew

2006-07-21T09:17:00.000-07:00

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...

Ingredients:

Mutton-250 g-cleaned & cut into pieces
Ginger-25g-pounded
Garlic-20g-pounded
Green Chilli-4-slitted
Cinnamon stick-1 inch-broken
Cloves-7
Cardamom-5(crushed)
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

Method:

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:

Kothu Porotta/Chilli Porotta

2006-07-20T12:02:00.000-07:00

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 experiments...So...to 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:

Ingredients:

Kerala Porota-3- cut into small pieces
Egg-1
Ginger+Garlic-25g-chopped
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

Method

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!!

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

Kothu Chappathi!

Bendekai kadi

2006-07-19T13:29:00.001-07:00

StrawberrySrikhandJelly!!

2006-07-19T13:29:00.000-07:00

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!!

Ingredients:

Straw berry Puree-1/2 cup(blended without adding water)
Yoghurt-1/2 cup
Sugar-4tbsp
Dried nuts-25 g
Raisins-10g
Glazed cherries-15g
Fine leaf Gelatine-7 leaves
HotWater-3 tbsp
Honey-2 tbsp
Method

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!!

Silver Pomfret fry/Avoli Porichathu

2006-07-18T08:39:00.000-07:00

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:

Ingredients:

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

Method

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

2006-07-18T08:33:00.000-07:00

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.

Ingredients:

Fish-250g(any firm fleshed fish-I used steak fish)-cleaned & cut
Ginger-20g(julienned)
Garlic-20g(pounded)
Green Chillies-4(pounded)
Black Peppercorns-10(pounded)
Turmeric powder-1 pinch
lemonjuice-2tsp(ptional)
Tomato-2-medium-sliced
Onion-1 large-sliced
Coconut milk-thin-1 cup
Coconut milk-thick-1 cup
Curry leaves-1 sprig
Water-3/4cup
Salt-as required
Oil-as required

Method:

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...

MysorePak

2006-07-18T03:14:00.000-07:00

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:

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

Method:

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!!

Mirchi Bajji

2006-07-16T06:17:00.000-07:00

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 season...is 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:
Ingredients:

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!!

Methi Alu Tikki inArrabbiata Sauce

2006-07-15T08:12:00.000-07:00

I was feeling quite bored...and wanted something really fiery to pep up my spirits...the weather too wasnt very reciprocating...the more I looked outside the more sad I felt...I think I have started becoming homesick....still more months to go...september seems very far...I dont watch much 'tely' when I am alone...browsing the blogs...I have had enough for the dy...just then remembered reading how food can alter the moods and how tailor made food is served for patients suffering from depression to pep up the spirits...So off to kitchen...another reason to justify my gluttony!!;)Started off to make plain 'alu tikki'....then there was some methi leaves wrinkling her face at me....So the plan became 'methi alu tikki'...Checked in the pantry...anything interesting?...There was this Lloyd's Grosman's Arrabbiata(literally translated as angry!)Sauce giving me a seducing smile and with the added description that it is a classic Italian sauce known to be quite fiery(but for me she was still a weakling!!).So my tikki became 'Methi Alu Tikki in Arrabbiata sauce'...sounded more like a postmodernist technique!!....Here goes my recipe:

Ingredients:

Potato-2 large(cooked and mashed)
Green chilli-4(chopped thin)
Methi leaves-50g(chopped thin)
Turmeric-a pinch
Chilli powder-1/2 tsp
Pepper powder-1/4 tsp
Corn flour-1 tsp
Arrabbiata sauce-1 1/2 tbsp
Oil-as required
Salt-as required
Coriander leaves-as rqd

Method:
Heat oil in a wok.Add methi leaves,chilli powder,turmeric and pepper powder.Saute of 3 minutes.Now add the mashed potato,corn flour,arrabbiata sauce and salt as required.Mix well. Cook everything together for 3 minutes.Remove from stove,cool it and make small balls out of it.Flatten it slightly and shallow fry it on a hot griddle.Turn sides till the tikkis become golden brown.Garnish with coriander leaves and serve it hot with tomato ketch up.For those who want to make the sauce at home,here is a fellow blogger's recipe for

Arrabbiata Sauce

PaluPosinaGudduKoora

2006-07-14T06:12:00.001-07:00

Avocado Gulkhand

2006-07-14T05:10:00.000-07:00

Back in India there used to be a shop at Malleshwaram in B'lore where people used to queue up for Gulkhand...I remember it was my 'Iyer Ponnu' who introduced me to the lusciousness of Gulkhand....Gulkhand seems to be a Persian influence, like Kewra or Rose water.It is said that making Gulkhand is an art and traditionally,a ritual....Pink wild roses are picked before full moon....the petals are removed carefully in the evening after the sunset.It is then layered in a silver vessel almost an inch thick(1 angulam thickness i.e.,1 finger length,they say).On top pure cane sugar crystals are spread...this is repated and finally on top honey is poured generously.The vessel is now covered with a silver plate and kept in the prayer room for 15 days.On the 16th evening,everything is mixed together well and stored in a glass jar. This has been a traditional mouthfreshener for Indians for several centuries together...This isnt just a mouthfreshner, rather is considered to be medicinal too.It is used a lot in the Unani treatments. It is considered to be a wonderful coolant for the stomach and the nervous system; good for stomach ulcers,stroke,aids digestion etc.No wonder it is an important ingredient in some of the 'Pan Beedas' that we get in India.When kids hesitate to drink milk, gulkhand is given first and then a hot glass of milk!!Eating Gulkhand in the night is believed to bring rosy dreams!!( a nice excuse perhaps someone found out to fight the bad breath of the partner!!)But if you are sensitive to cold and if you are phlegmatic, it is better not to have rosy dreams!!...Gulkhand is best eaten in the summer, rather than the winter because of its cooling property.

I had some avocados in my fridge and I wanted to make something out of it...Avocados can generally be permuted into hot n spicy or sweet combinations... and are generally good to make dips, or chutneys or desserts...I had some stock of Gulkhand left in my pantry still, but very little,I thought of combining both...I had very little Gulkhand so had to substitute Kewra(rose water) for the major share of the flavour....But the outcome was a heavenly dessert!

Ingredients:

Fully ripe Avocados-5(scooped out)
Gulkhand-20g
Kewra/Rose water-1tsp
Honey-3 tbsp
Dried nuts-25g
Dried fruits-25g

Method:

Cut the Avocado into half.Scoop out the pulp.Mix it with dried fruits, dried nuts,gulkhand,kewra,and Honey.Mix well.Scoop it back into the empty shell and a drizzle of honey on top.Enjoy the treat...Kids would love this.You could even scoop a little vanilla ice cream to make it richer!

Chinese Fried Rice

2006-07-13T04:06:00.000-07:00

If you ask 100 people the recipe for chinese fried rice, you will get 100 different varieties, all in the name of chinese fried rice and tasty in their own way...This chinese recipe like many other chinese food has swept the world off the feet and every culture has welcomed it and made their own!...Cultures overlap and habits overlap with the world shrinking more and more with the advent of globalisation and networking in the info high way.I too have my Chinese fried recipe which anybody can claim as theirs,as well!!

Chinese fried rice is all about cooked rice fried along with some fried crunchy vegetables,with a few typical sauces added and one can add variety to it by adding scrambled eggs, cooked chicken, ham, shrimps etc to make fried race which taste differently.In certain restaurants if you ask for Chinese fried rice you get a very rich rice medley of all these...meat,vegetables and egg!!To make Chinese fried rice it is generally preferred to use long grained rice,cooked and refrigerated.Fried rice thus becomes a wonderful option when you have any left over rice....refrigerated rice gives the advantage of having the grains separate, which is considered to be the hall mark of Chinese fried rice.I should say here again that due to my absent mindedness I did miss out slightly on the consistency, I was fancying things and sauted it a bit more than that was necessary!!...So here's my recipe:

Ingredients:

Cooked rice-2 cups
Mixed Vegetables-2 cups(cut uniformly-green peppers,peas,cauliflower,Chinese leaves,broccoli,carrot,beans,potato etc)
Egg-1(scrambled with a pinch of salt and white pepper)
Soya sauce-1 tsp
Oyster sauce-1tsp
Tomato sauce-1tsp
Red Chilli sauce-1tsp
Green chilli-1 (optional)
Green onion-1(chopped thin)
Spring onion-100g(chopped)
Garlic-25g-chopped
WhitePepperPowder-1tsp
Salt-as required
Cooked chicken/ham/shrimps-may be added

Method:

Heat oil in a wide mouthed wok.Add onion, spring onion,chopped garlic.Saute for a couple of minutes.Now add the remaining vegetables.Saute for 3 or 4 minutes.Should not become too soft...crunchiness should remain.Add the sauces.Saute for a couple of minutes.Now add th cooked rice(rice should not have lumps, break it with hand, if any).Saute everything together.Add pepper and salt as required. Finally add the scrambled eggs. Mix well and serve it hot with any other chinese side dishes like

Manchurians

When will this manslaughter end...?

2006-07-12T02:38:00.000-07:00

The Pain and shock in the eyes of the common man who ran to the blast area and had to shove out hundreds of dead and alive bodies haunts terribly.....when will this manslaughter end???......Our heart goes out to all out there in pain and trauma....

MumbaiBlast

Mumbaihelp

A helpline for all those who are looking for info and provide help:

Mumbai helpline

(Thanx Indira)

A smile lost in the bomb blast.....
A young man who had woven wonderful dreams of life like all of us is just a memory now....Feel sad thinking that this fellow blogger is no more...May his soul rest in Peace...

Amaresh

Pidi/Spiced Rice dumplings-A traditional Kerala Jacobite Delicacy

2006-07-11T03:21:00.000-07:00

Blogging has become so much of an obsession that I can sit for hours drooling over the amazing recipes that my fellow bloggers make everyday...sitting and drooling,I have started suffering casualties in my kitchen!...Making Pidi was too bad an experience this time with casualties one after the other...First I forgot the water kept on my stove....'sheeee........' and it spilt all over my stove,I ran back to find my stove smiling back at me in the new glory of a hot reviving bath!!...Thinking about something,I poured the hot water to the flour in a jiffy and 'pff.....!'..all the flour on my face and around the stove!! Did I stop still?....Hahaha!! I forgot the last batch of Pidi' and all I had was a charred vessel giving me an ugly smile!!....(Luckily,I had two beautiful batches already done!!...or else would have gone starving)So my Pidi this time has come out after all these trials and tribulations,so shouldnt it be tastier...yes, indeed!!the taste of hard work!!

Pidi is one of the several traditional dishes that are nearly becoming extinct and can perhaps be eaten only at those few restaurants which still have it in their menu....One could say that it is very much a sister of Kannadiga's favourite

....Like

,pathal,

etc this is quite a healthy dish and tasty too!!...I have grown up with several friends from different communities and was lucky to be exposed to a multicultural, multicuisine lifestyle all thro'out....My Jacobite Christian friends back home claimed this 'pidi' to be a special dish made in many of the typical Jacobite families.It was passed on from generation to generation until the new generations became lazy to learn or to try the pidi which did demand a little bit of patience and effort....And now it has become more of a nostalgic memory of yesterdays,remaining in the twinkling eyes of the mothers and grandmothers....I too had long forgotten this dish until I happened to listen to an interview in which someone was ruminating on the memories of chirattaputtu,pidi, pathal,Ada etc...I searched for a pidi recipe online,but couldnt get anything satisfactory...at last decided to ask my pals back home. This is the recipe that some of them have shared with me.
Ingredients
Rice Flour-Finely powdered-2 cups(Have extra boiled water-the ratio may vary depending on the quality of the rice flour)
Hot water-5 1/2 cups-to mix the flour
Water-5 cups water-to boil the dumplings
Cumin seed-1 tsp
Grated coconut-100g
Indian Shallots-200g(minced)
Garlic-50g(garlic)
Salt-as required
Curry leaves-2 sprigs.

Method:

Dry roast 1/2 tsp cumin seed,25g garlic(chopped thin),coconut and flour till you can smell the fine aroma of roasted flour and the spice.See to it that the flame is kept medium or else you may end up burning the flour. Now boil water with salt as required.Add 150g baby shallots&1 sprig of curry leaves to it.Now add this spiced water to the roasted rice flour mix.Be careful to add very slowly or else, the rice flour may rise up and spread all over your stove(Casualty no.1,that I had!!)Mix well the flour with a wooden ladle until the whole rice flour becomes a good soft dough.Allow it to cool for some time. Meanwhile boil water with salt,shallots,garlic(pounded) and cumin seed.(You may add a pinch of turmeric,or add any spice to personalise it...but traditionally kept very simple and still very tasty!).Now make dumplings out of the rice dough,i.e., make small rice balls and dip them into the boiling spiced water.Use a wide mouthed deep bottomed vessel for boiling water(Casualty No.2,or else your water may spill over the entire stove and make a mess).Cook the rice dumplings till they are done, for nearly 7 minutes.(If you are making more Pidi in different batches, you may have to add more hot water, for the water you use for boiling the dumplings may get reduced and thickened with each batch of dumplings) Now serve them hot with any spicy nonveg curry like:

Pathal

Pathal is a dish made out of roasted rice flour mixed in hot water,with just cuminseed,grated coconut& salt added to it,and spread out in banana leaf like roti/chappathi with hand, and steam cooked till done.You can either eat it with or without curry....No oil..no fat...What a healthy breakfast indeed!

Ada

There are different types of Ada...A very common form of Ada is again making the rice dough similarly, with just salt added,spread out in banana leaf with hand,like roti, and then coconut-jaggery/coconut-sugar-cardamom filling is placed in the middle,the edges folded in and sealed,and steam cooked!!...How I love my mother's sweet Adas!!

Once you have finished cooking all the dumplings what you would get would be a lightly spiced thick rice soup, to which you may add a little pepper and some chicken/vegetable stock and can enjoy a very comforting hot rice soup!

A wonderful Rice soup too!!-Bye product of Pidi!!

Thakoli
Thakoli is another tasty combination of Pidi,which is once again becoming quite extinct.Now that Ann has reminded me, I thought I'll add that too for anybody interested to try. I have eaten this during my school days when my friends used to bring it for lunch and it was indeed very tasty.There were again individual differences. No two thakoli was similar.But the basic concept was the same.Rice balls cooked in prawn gravy.While some made plain rice balls, some had some fried prawns inside. I would leave it to the fancy of each cook!!The method for preparing the rice balls remain the same. Now let me share the gravy part:

Prawn gravy:

Prawns -250g-cleaned,deveined
Coriander powder - 2 tbsp
Chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Garam masala – 1 tsp
Shallots/Onion - 1 large-chopped thin
Ginger-garlic paste- 2tsp.
Green chillies - 4 nos
Curry leaves - 1 sprig
Coconut milk – ½ cup.
Oil-as required
Salt - As required

Method
Heat oil in a wok.Saute Curry leaves,shallots,ginger-garlic paste,,green chilliesIin the same order)over medium heat.Add coriander powder, chilly powder,garam masala and turmeric powder and mix well.Saute for a minute.Now add prawns and cook until the prawns are done.Finally add the Coconut milk,stir well.Add the prepared Rice dumplings into the gravy and remove from heat.Serve it hot along with the gravy.Undoubtedly it is a royal treat!You could add a wonderful twist to the whole thakoli by frying some shallots and adding it to the rice dumplings before steaming them.

Gongura Mamsam-An Andhra Speciality

2006-07-10T08:58:00.000-07:00

You mention Gongura(Sorrel Leaves),and Telugus all over the world generally become nostalgic,become emotional...drooling....and tell you about the umpteen recipes that you can churn out of this green leaves with a distinct sour taste....Gongura Pachadi a must in every hosteler's secret pantry, back in AP where I worked....and several of them survived only on the Gongura pachadi when the hostel food became boring for them....Moreover Gongura pappu and gongura pachadi often made appearance in our daily hostel menu...So recently when I had an unexpected encounter with this Telugu beauty, I did not hesitate to pick one bunch...thought of making Gongura pappu or Gongura pachadi, which many of my fellow bloggers have already blogged...My obsession with nonveg dominated,my guilt feeling remained but I ended up cooking something 'to bite and tear'!!...I finally settled with Gongura Mamsam...A mutton curry in Gongura gravy....I wanted to keep the taste quite subtle, so I have not ground it into paste as it is generally done...for I was not sure whether my husband would really give a nod for it....and hence the colour is a bit less green as against the usual.So here's my recipe for Gongura Mamsam. Similarly you can make Gongura Chicken,which, again is a hot favourite in Andhra Non veg menu.

Ingredients

Mutton-250g-chopped into pieces
Cinnamon-1 inch piece-broken
Bay leaves-2
Cloves-3
Cardamom-4 pods
Anise-2
Onion-2 large
Potato-1 large-cubed
Green chillies-5(slitted)
Tomato-1(optional)
Gongura-100g(cleaned & chopped-usually more quantity is added)
Coriander leaves-a bunch
Cumin seed-1/2 tsp
coriander powder-1tsp
Chilli powder-1 tsp
Ginger-garlic-50g(ground into a coarse paste)
Curry leaves-A sprig
Oil/butter-as required
Salt-as required

Method:

Cook Mutton with half the quantity green chillies, ginger garlic paste,turmeric powder,chilli powder and salt along with potato cubes.Keep it aside.(I pressure cooked it with some water).Now heat oil in a pan.Add curry leaves, bay leaves, cinnamon, cardamom,cloves,star anise.Saute it for a couple of minutes.Add the onion pieces& tomato and saute it till it becomes transluscent.Add the ginger-garlic paste to it and fry till golden brown.Meanwhile cook 'gongura' leaves and chillies separately and grind it to a paste and keep it ready.(I did not grind for I didnt wish the flavour to dominate too much).Add the cooked mutton pieces and salt to it. Add all the powders to the mutton and finally, add the gongura paste and allow it to cook for 4 minutes. Serve it hot with hot rice and drizzle of ghee....Beware!You wouldnt know the rice vanishing from your plate,but the stomach will tell u!!

Gongura Pappu

GonguraPachadi

Gongura

Far from the burning chillies!

2006-07-09T02:58:00.000-07:00

Our dinners and get togethers have often happened at the spur of the moment....there wouldnt be any planning...often I have been told just hours before.... and then I would be having my worst tremors...for I still consider myself quite amateurish to host dinners for others...My husband will then convince me, his usual 'maska',"I know you will do it....you are indeed a brilliant cook....Just make simple things...don't panic...."The next thing I would do is give a call to my mom....to ask her to pray for me that my dinner should be a success!!...Amma would be laughing and would say,"Don't worry,do what you know and the way you know,I know it will come out fine"...."That's it...off to Kitchen...'Guruvayoorappa! Help me'....the chemist in the kitchen is ready for new experiments...a pinch of this n pinch of that...Luckily,so far my dinners have been very successful....After serving the food, I try to read the body language of my guests!...positive...a big sigh of relief...when they start asking the recipe or the ingredients...I'm happy...yes, it has been successful!...

I was very apprehensive about yesterday's dinner...Guests from a different culture and culinary background...Indian food having the reputation of being 'hot n spicy',I wasnt really sure what to cook and what not to cook....My husband had already given me the warning that Richard cannot tolerate chillies, that he is very sensitive to it but loves chicken...God! an Indian food without chillies?... that too the theme of the dinner being chicken!....I had to cook something very Indian and with much less spices.Luckily Fran, his girl friend, was fine with the Indian food...But I should say that was indeed an experience....Cooking Indian food with less chillies and still retaining the authentic flavour....Garlic Parathas,Chicken-paneer kabab,Pastry rolled chicken fritters,Indianised Chicken Manchurian,Cilantro rice(Kothamiri annam),Lehsani Murg fry(Garlic Chicken fry),PaluposinaGudduKoora(Eggs in milk gravy),and Gaajar ka halwa...(shall share the recipes soon...)

Richard and Fran came at the knock of 7.30 and I started off with my Kababs...I could see all the fear on Richard's face looking at the green and orange peppers!!Six foot six inch tall and 23 stones heavy Richard looked more like a 3yr old kid for me apprehensively watching out his food before eating....and chewing every bit with doubt...Some convincing from Fan and Richard tried the orange peppers.......'Hmm, that's really tasty!'...a smile came on his face....A sigh of relief for me when I saw his expression changing gradually to that of confidence and trust!

It is all a matter of getting used to...People from the Indian subcontinent are used to the myriad spices and the ruddy chillies splashed in the dish, whereas the west use spices very sparingly and the chillies almost nill in most of the dishes...I have laughed at the caution on the chilli packet available in the local market which says 'use gloves and goggles' to cut it!!...For we have grown up seeing our mothers dexterously chopping it on their finger,no cutting boards and not even the finger gloves were needed for them.My husband was telling me that people in this part of the world are very sensitive to some spices and multiple food allergy is a common complaint that he came across with his patients....

As the dinner progressed both the guests and the hosts were at ease...rather enjoyed the dinner!...Richard's fear was gone, and my fears too....!Finally he rose up saying,'to be honest I was very apprehensive when I came....but I had decided I'll try, but if it is not of my kind that I'm not going to hesitate to say 'sorry'! But in fact ....I love u...u know what I mean!'he laughed boisterously in his usual syle!....He was very honest...and I liked it... My husband had his 'I know you will do it' kind of look!I felt very happy that at last I could alter to some extend Richard's prejudice about the Indian food...and I learnt that I can make very tasty Indian food even with less chillies....I think now I'm more confident to play host to both East and West!.....Every drop of experience adds to our perfection....Yes,I have miles to go....miles to go....