Veal Stew

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Mummy, did you know Easter falls on a Sunday this year?

Huh! My dear didn’t you really know it always does?!

This was one of the jokes my brother and his friends would pull on me. I might not have said anything like this, but they would improvise a story around the above joke and tell anybody listening for a laugh. I wonder if he or any of his friends knew Easter was a ‘moveable feast' and that is why it always falls on Sunday

      Happy Easter to you! I am sure you always knew it falls on Sunday. 

Resurrection of Jesus on the 3rd day from his crucifixion. This is the most significant festival for Christians, in fact, bigger than Christmas. Thankfully, it is not as commercialized as Christmas and the gravity and seriousness is honored.

  You must be familiar with Easter eggs as a common feature in the celebrations here in the U.S. But growing up, I do not remember it to be important. Over the summer holidays, which fall now in India, we would color egg shells and place it on plants but that was not to celebrate Easter.  We don't even consider cooking eggs on this day in a special way.  

  Then what do we do? The most important thing to do was to eat a lot of meat and fish.  It starts off with breakfast with appam and stew. Today, I will share veal stew with you which goes well with appam or white bread. Hope you enjoy it. 

   Stewing as a cooking term means to cook meat and vegetables by simmering and thickening by reducing the juices or thickening the gravy with flour or any other thickening agent.  In Kerala, most cooking is slow and on stove stop, and what we call stew is slow cooked, no doubt, but generally to mean a mildly spiced meat or vegetable in coconut milk.

Stew

Ingredients:

Veal – 1.5 Lb

Garam Masala – ½ tspn

Vinegar – ½ tsp optional

Potato – 1 cubed

Pepper corns – 10

Cloves – 10

Cinnamon stick – ½ inch piece

Elachi – 3

Onions – ½

Ginger – 1 Tbspn

Garlic – 3 pods

Green Chili – 6 or as per taste

Coriander Powder – 1 tspn

Coconut Milk – 1 Can

Tomato – 4 or 5 round pieces for garnish

Oil – 2 Tbspn

Salt  - to taste

Method:

1.       1. Make bite size pieces of veal.  Take it with 1/4 tspn salt, vinegar, garam masala and ½ cup water in a pressure cooker and cook for one whistle. 

2.       2. Heat oil in a pan, add pepper corn, cloves, cardamom and cinnamon stick and fry

3.       3. Add onions and sauté for a couple of minutes. (the onions should not be browed in this curry and hence you should not sauté it for too long before you add the following. )

4.       4. Add ginger and garlic followed by green chilies and saute.

5.       5. Slide in cooked meat with all its juices, potatoes and 1 cup of thin coconut milk.  (1/2 C coconut milk + ½ C Water) and cook on low-medium heat till the potato is cooked.

6.       6. Pour the remaining coconut milk and heat through.  Top the gravy with  4 or 5 slices of tomatoes and switch off the fire

Notes:

1.       1. I thin the coconut milk further ever before I add at the final stage because I like the gravy thin.  However, traditionally the cream of coconut milk is added at the end to keep the flavor rich and gravy thick. 

2.       2. Play with the consistency to your liking.  If you feel you should not add too much water fearing the curry will spoil.  It will be a good practice to boil about 2 cups of water and how much you need to thin the coconut milk to your liking.  

3.       3. Stew is served with appam or white bread

Contributor: Sunitha

Naadan Pork Vattichathu / Kerala-Style Pork Curry - Dry

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So what do you do when you have a considerable amount of fat deposited around your waist, and find yourself dancing to lady Ga Ga’s tune in a pub/club passé?  I would work on that waist again!  No, not to lose it but to get it all rounded up like a ‘muffin top’ as Elizabeth Gilbert says in her book ‘Eat Pray Love.’ And the best way to do it is enjoy your friend’s home cooked pork.  Deliciously pungent and nicely fatty, it is most appropriate for a Friday evening.  Let’s kick start this party with food, food and more food.

 

 It’s rare for me to look at weekends so happily in advance.  Most often, I feel the weekend only by Saturday afternoon.  And then I am whining“OMG! Weekend is over!" Once the words are out, that's it! It get’s all melancholy!  The remaining 1 ½ days are wasted.

Does this happen to you?  You have something in hand; don’t realize its worth until it is too late.  Of course! Everybody knows such things, it’s a cliché.   But then remember what I told you earlier, take this weekend head on and enjoy.  Don’t listen to me whatever age we are, we can still swing to the beats of Lady Ga Ga or Justin Timberlake.  Let’s get this thing rolling!



By the way, don’t cook this recipe by yourself.  Print it out on a nice card and gift it to your friend.  Remember what I said, it tastes best when another makes it for you. Have fun!

Pork shoulders - 2 lb
Coriander Powder - 5 Tbspn
Turmeric Powder - 1 Tspn
Chili Powder - 2 Tbspn
Garam Masala - 1/2 tspn
Onions - 3 medium size
Ginger paste - 1 Tbspn
Garlic - 1 Tbspn
Coconut milk- 1 Tbspn
Green chilies - 5 nos
Curry Leaves
Oil
Salt

Method:
1. Chop pork shoulders into small cubes and set aside
2. Take coriander, turmeric, chili and garam masala in a small wok or skillet and heat it stirring to make sure it does not get burned but until the mixture give off its aroma.  Switch off stove transfer the mixture instantly onto any dish to avoid further cooking of the powder.
3. Chop onions and saute followed with slit green chilies
4. Follow up with ginger, garlic, curry leaves and once this express the cooked aroma add the toasted powder.  Once oil expresses add the coconut milk which will help to soothe the pungent masala and then add the tomatoes and cook until they are soft. 
5. Take your time with the above step, it's best when the masala is slowly cooked and oil clears the pan.
6. Slide in the pork and stir to coat the masala.  Cook on a low heat, the pork will cook in it's own water but if you find it difficult add some water about 1/2 cup and cook on low heat until pork is soft. 
7. After about 15 minutes make sure you stir the mixture well to avoid burning the masala.
8. Garnish with Curry leaves and serve.

Note:
1. The dish is pungent and have a concentrated flavor of coriander powder.  It pairs well with idiyappams, sannas, appam etc which have a sweet flavor.
2. This recipe is also my friend Jaya's.  Thank you!

Contributor: Sunitha
Recipe Courtesy: Jaya

Aval Payasam/Rice flakes or beaten Rice Pudding

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Today’s is a recipe that took shape in 1960’s or maybe even earlier in my family.

It has been a while since we posted old recipes, hasn’t it? Hopefully, this one will change that and intrigue you enough to be included in your collection of ‘antiquities’. Valiyachen (my maternal grandfather) handed down this recipe for payasam to my father. Well, there is no hand-written-yellowed copy of this recipe to boast. However, like all Indian recipes learned by observing. My father learned it from –Valiyachen- and my sister and me from our father. And now, it makes me quite happy to share this treasure with you. Life cycle of a recipe! Huh!

I cannot help but say a little more about Valyachen. He was an avid cook. He was so good; I think he was better than my granny or mom. (I will have to convince my mom I don’t mean that). Valiyachen's industry is well known; running a business, laboring in the paddy-fields with the workers, cultivating thil/gingely/ellu and beans (urad) as in-between crops (crops done in-between paddy season), and cooking too. He was multi-talented. The thil (sesame) yielded from his fields he made into ellundas(jiggery sweetened sesame balls). From the yard – kitchen- mouth, can you imagine! Oh! The taste!
We lost him to cancer when I was just knee high. His memory thankfully is still fresh in my mind. Conversely, his image flashes in my mind like a framed painting; young man standing tall in his white dothi and plaid shirt, both hands busy with totes brimming with goodies, like ellunda,achappam ,upperi etc. His smile was the brightest growing ear to ear spotting us running to him when he visited. He adored and spoiled us and we loved him back with equal strength. I tell you, it amazes me even today how, in a male dominated society he was such a gentleman helping granny in the kitchen and being so adorable all at once.
My mom says grandpa made payasam, whenever it took his fancy. He never bothered to have a reason to celebrate (which is generally when payasam is made). My father takes this cue and does the same these days. I encourage you to do the same.

During my vacation in Kerala we cooked some together, reminiscing about Valiyachen and had a pleasant time. Whilst my children were making their childhood memories I refreshed some of mine!

I agree there is no need for a reason to make payasam but this post coincides with my sister and her daughter’s birthday. Therefore I take this opportunity to wish them both all the love and happiness. Chechi (as my sister calls me) is sharing this payasam with you all to celebrate my lil sister.

On a different note, there was a big wildfire in Boulder 2 days back. Some of you might have seen it on tv.Many families lost their houses though almost everyone is safe.About 3,500 acres is burned,8 people are missing and 90 structures are charred. All good thoughts and wishes to those who are affected and the firefighters who worked continuously for 2 days.

Ingredients:

Aval/Poha/Rice flakes-100g/1cup
Jaggery/Sarkkara- 200g/1 1/2 cup(1 medium sized ball)
Ghee-1 Tbsp+1 Tbsp
Coconut milk(first pressed milk)-From one med size coconut
Coconut milk(second pressed milk)-From one med size coconut(~4 cups)
Cumin/jeera powder-1 tsp
Cardamom powder-1/4 tsp
Dry Ginger powder-1 tsp

For Seasoning:

Cashews-2 Tbsp
raisins-2 Tbsp

Method:

1.Heat ghee and fry the aval till it turns golden brown by stirring continuously.
2.Melt jaggery after adding 2-3 Tbsp of water and sieve it n another pan.
3.Keep a thick bottom pan and pour the melted jaggery into it. Once it is heated up, add the fried aval and stir it continuously for about 20-25 minutes. Add a little more ghee in between.This is to combine aval and jaggery well.
4.Add the second pressed milk and cook well, stir continuously.This may take about 5-6 minutes.The consistency should be sightly on the watery side. Otherwise it gets thicker after you add the first pressed milk and the spices.
5.Meanwhile mix together the first pressed milk and all the spices without any lumps.
6.Switch off the heat and add the coconut milk mixture and mix well.
7.Fry the cashews and raisins in ghee and add into the payasam.



Notes:

1.We used the Brown aval, but you could use the white one too,but use the thicker one.
2.You could replace a part of the coconut milk with the regular milk.
3.If you have never made fresh coconut milk, this note is for you :-).You have to squeeze so hard to take out the fresh first pressed coconut milk without adding any water. Once you are done with this, add a few spoons of warm water and grind it in a mixer or blender and press out the second coconut milk through a sieve.

Contributor: Namitha

Egg / Vegetable Curry

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My husband (V) loves a gravy to go with his rotis. Since I am a sucker for compliments a gravy is a sure way to get his indulging compliments ;). It warms my heart to see him mop his bowl shinning bald of the curry. With this in mind, I humored him with an egg/vegetable curry and thought it will be a good start to blog as well. Here is how I made it.

Egg Curry or Stew:

Eggs - 6

Onions chopped - 1 Cup

Ginger - 1 Tbsp

Green Chillies - 8 medium size

Garlic - 1 Tbsp

Coriander Powder - 2 Tbsp

Garam Masala - 1 Tspn

Water - 2 - 3 Cups (choose according to desired thickness of gravy)

Coconut Milk - 1 Cup

Curry Leaves - 1 Sprig

Potato - 1

Beans - 6

Carrot - 1

Oil - 2 Tbsp

Method:

1. Boil Eggs and keep aside

2. Heat oil in a pan and slide the onions in. Saute until onions are translucent.

3. Add ginger, garlic and curry leaves in the order mentioned and stir each for 2-3 minutes before adding the next ingredient.

4. Add turmeric, coriander powder and garam masala and stir for 2 minutes.

5. Add the vegetables in and stir

6. Pour water and cook this till potato is done

7. Pour in the coconut milk and let it heat on low fire. Switch off the stove or take the pan off heat once the mixture has heated through but not boiled. You know its heated through when the spatula used for stirring when lifted off the curry gives off a smoky vapor

8. Put the eggs whole or cut in half into the curry

Garnish:

Cut tomato in round and place them on top of the curry.

This way you have a egg curry for a meal and if you have some left over with out the egg you have a vegetable curry. Two in one! :)

If you like this please let us know we are glad you stopped by and will love to hear from you.

Note: If you don't eat eggs avoid the eggs to make it a vegetable stew and you can add peas and cauliflower as substitutes a cup both together

Contributor: Sunitha