Wish you all a very happy Onam ! Hope you are celebrating the festival of togetherness wherever you are, with a grand sadya.
Showing posts with label Kerala Dishes. Show all posts
Showing posts with label Kerala Dishes. Show all posts
Wednesday, August 29, 2012
Friday, June 15, 2012
Chakkakkuru Manga Aviyal- A Guest Post By Honey
Honey doesn't need an introduction from me. Most of you know her as Sarah Naveen. She is the author and all in all of "Vazhayila.com", the wonderful blog dedicated to Kerala recipes. Honey has an amazing collection of recipes from Kuttanadu,the backwater region in central Kerala. Kuttanadu has its own cuisine, which is quite popular among the foodies around the world.She has a collection of Kerala Syrian Christian specials as well. Check out her scrumptious Chicken olarthiyathu and lip-smacking Kuttanadan Fish Curry.
Honey is like a sister to me. When we started talking I told her that Sunitha and I think that she is one of our juniors from our degree college, where we had so many great juniors as friends.She is a wonderful person ,an amazing photographer and a great cook. I am so happy to have her here to share her grandma's recipe with the readers of Collaborative Curry.This is one of my favorite recipes. Welcome to Collaborative Curry, dear Honey. Thanks so much for doing this post, in spite of your busy schedule and a fever.I am so grateful to have great friends like you.
Rarely do I come across such people who leaves a profound impact on me ; who is so much fun to talk to ; who spreads joy and comfort around, and at times who acts like a sister . Namitha is one such person.
I don't know exactly when I started talking to her, creating a new bond, an "unseen" friendship from miles away. Unseen - I am yet to see her in person; Unseen - I never saw myself crafting a friendship with a person, I have known only through blogging.
We don't talk everyday or every week,but never less than an hour :)
Honey is like a sister to me. When we started talking I told her that Sunitha and I think that she is one of our juniors from our degree college, where we had so many great juniors as friends.She is a wonderful person ,an amazing photographer and a great cook. I am so happy to have her here to share her grandma's recipe with the readers of Collaborative Curry.This is one of my favorite recipes. Welcome to Collaborative Curry, dear Honey. Thanks so much for doing this post, in spite of your busy schedule and a fever.I am so grateful to have great friends like you.
Rarely do I come across such people who leaves a profound impact on me ; who is so much fun to talk to ; who spreads joy and comfort around, and at times who acts like a sister . Namitha is one such person.
I don't know exactly when I started talking to her, creating a new bond, an "unseen" friendship from miles away. Unseen - I am yet to see her in person; Unseen - I never saw myself crafting a friendship with a person, I have known only through blogging.
We don't talk everyday or every week,but never less than an hour :)
Tuesday, May 8, 2012
Shrimp Masala -Kerala Style (Konchu Ulathiyathu)
Finally Colorado got some much-wanted rain showers. As I have mentioned before this year March and April was so dry. Colorado is such a dry place and if it doesn't snow and rain much,the possibility of wild fires are high and there could be drought in some parts of the state. Hope we will get more rains and we get a wet Summer this year !
When it is almost the end of school year, I start to get extremely busy and this year is no exception. And add to that we will be going to India in June . So many things to be done before that ! It has been going so hectic for all of us and we needed a break so badly in between our activity-crammed schedules. If you know my family well, you might have already guessed what we would have done to relax ourselves. Yes, we went hiking !
When it is almost the end of school year, I start to get extremely busy and this year is no exception. And add to that we will be going to India in June . So many things to be done before that ! It has been going so hectic for all of us and we needed a break so badly in between our activity-crammed schedules. If you know my family well, you might have already guessed what we would have done to relax ourselves. Yes, we went hiking !
Saturday, April 14, 2012
Chakkayada (Jackfruit preseve Dumplings made on banana leaves) and Happy Vishu !
Wish you all a very happy Vishu/New Year ! May this year be filled with fun, love,hope and happiness !Below is a picture of "vishukkani", the first view one should have on a Vishu morning. We believe that it brings us luck and prosperity.Elders cover the eyes of kids, and lead them to the room where this is kept. I will tell you about the traditional way of keeping all this ready some other time.
Vishu makes me nostalgic, just like any other big festival we celebrate in Kerala.I have told you a lot about Vishu and my stories here and here. But I can tell you even more stories ! A fresh morning after a rain the day before, or the anticipation of 'vishukkaineettam" ,or the big family get together and the 'sadya' and so on. As a child I used to relate Vishu to Summer vacation and also to mango/jackfruit season .Wonderful memories, down the lane !
Monday, March 12, 2012
Kerala Fish Curry- Meen Curry,Central Kerala Style
To teach a Malayalee, how to cook fish curry, is like teaching a monkey, how to climb the trees ! It is such a basic recipe in any household, in the place where I come from. But it took a long time for me to post this here, even after so many repeated requests from the readers. If you blog, you know, the most common dishes you make might take the longest to get in your blog !
Monday, March 5, 2012
Tender Coconut (Ilaneer/Karikku) Pudding
This is a post I have been postponing for a while,just because I wasn't satisfied with my pictures. This is my friend,Bindu's recipe. I told her ,when I made this for the first time,that I will post it in a week or so.Since she is one of the nicest persons I know, she never asked why I didn't post.Even now, I am not quite happy with the pictures, I thought I will post this, as this is the zillion-th time I made this and it is high time that I must tell my friend how much my little family loves it and I would recommend this to anyone I know.
Friday, February 3, 2012
Spinach and Egg Stir Fry (Cheera-mutta thoran )
How are you all? Those who are in US might be getting ready for super bowl Sunday. What are you planning to cook for watching the exciting game? For us, it will be mostly Indian.
After reading my Facebook status last week,about the chance of an early Spring, mother nature decided that Colorado needs more snow. Today we are having a big big snow day.While I sit here,there is an accumulation of 18 inches of snow and it is still snowing. This might be one of those days which will be in the history forever, if the predictions are right.We will have more than 2 feet of snow by tomorrow, which is not usual for a day of February in Colorado.
After reading my Facebook status last week,about the chance of an early Spring, mother nature decided that Colorado needs more snow. Today we are having a big big snow day.While I sit here,there is an accumulation of 18 inches of snow and it is still snowing. This might be one of those days which will be in the history forever, if the predictions are right.We will have more than 2 feet of snow by tomorrow, which is not usual for a day of February in Colorado.
Friday, January 20, 2012
Tapioca Chips
I wasn't quite sure about posting this while I was frying these chips. There is nothing much to be explained about this dish. Then I thought about the people who may not be familiar or comftorble with frying the chips and decided to post it here to teach all ! So the experts out there, please bear with me !
Thursday, January 12, 2012
Dry-roasted Coconut Chutney (Thenga chuttaracha chammanthi)
This is a recipe that has nostalgia as a main ingredient ! As a Malayalee, I love anything coconut and a chutney like this, is a part of everyday diet, back in Kerala.We have this with our breakfast, as a side for puzhukku (mashed yuca or jackfruit mostly),with our lunch (rice, thoran etc) and also with our dinner (if it is kanji aka rice porridge). I guess you got how much we, Keralaites, love these semi-dry chutneys,because they match with almost everything we eat.
Saturday, December 17, 2011
Christmas Fruit Cake/Kerala Spiced Plum Cake & Wish you all a very Merry Christmas !
It’s Christmas and we wish you a very merry one. Finally, I am done with the marathon cookie baking and packing it off to friends. Now, it’s my time to just sit looking at all the festive decoration inside and outside the house. Well, I can't sit around too long because there are a lot of visits to be made to celebrate with friends.
Being from Kottayam, Kerala, it was difficult even while I was growing up to ignore Christmas. Even though I am not of the Christian faith celebrations for Christmas was carried out at my house to match any of my Christian neighbors. I grew up hanging colorful paper-stars in front of the house on the 1st of December an age old tradition. Schools had "best Crib Contests," and I would positively participate. On the 24th evening we blasted those crackers louder than any of our neighbors or so I would like to believe. It was just a lot of fun and I love this festival for everything it stands for.
I know from my nieces and nephews from Kerala they still continue to make Christmas crib. The last time I called them, they were all excited about the thought of making it.
My parent’s house is on a high range and during this time of the year, the mornings are misty. If you wake up early you can see the clouds touching the earth. In my mind it symbolizes blessings from heaven. And here in the U.S. snow flakes take over doing its slow swaying dance to the ground. Oh! I could just go on about how everything touches me so deeply getting me excited about celebrating. It’s a perfect time to holiday and I am having fun. I hope wherever you are you having a good time as well.
Even today I continue the tradition of celebrating Christmas with light decorations in the house and bake all kinds of goodies. Therefore, we have another fruit cake recipe for you. You can find another on this site here. Today the recipe I am sharing is a spiced version. The basic procedures are the same except for the addition of spices. However, that changes everything giving a whole new twist to the cake. This one is delicious too!
Again, wish you all a very Merry Christmas !!
Ingredients:
Flour- 1 cup
Butter- 3/4 cup (1 1/2 stick)
Dried Fruits and nuts soaked in Rum/Brandy for several months or several days or several hours - 1 1/2 cup
Rum or Brandy from the marination/fresh- 2 Tbsp
Baking Powder- 3/4 tsp
Eggs- 3 large, separated
Granulated Sugar- Scant 1 cup
Candied Orange peel- 2-3 Tbsp
Powdered Nutmeg- 1/8 tsp
Cinnamon- 1/2 tsp
Powdered Cloves- 1/8 tsp
Powdered Cardamom- 1/8 tsp
Caramel Syrup at room temperature- ~1/3 cup (use 1/2 cup sugar to caramelize and finally add 1/4 cup hot water and mix. See here)
Pure Vanilla Extract- 1 tsp
Method:
Making Candied Orange peel:
1.Dry the orange peel by either letting them sit on your counter top for a few days or near the fireplace/warm oven.Chop them into small pieces.
2.Take sugar in the ratio 1:1 with the orange peel and add a couple of spoons of water and make a syrup by boiling, till it reaches one string consistency.
3.Throw in the dried orange peel into this and mix well to coat the syrup evenly on the pieces.
4.Let it dry completely.
Making Caramel Syrup
Sunitha has explained it well in this post.Take enough care while doing this.And let it cool completely before you add into the cake mixture.
Making the Cake:(Copied as such form our earlier post!)
Beating Egg White:
1. It may be a good practice to beat the egg white stiff before you start on the main cake batter. Please make sure you use a dry bowl and a dry blade when you beat the egg white. Any trace of water, grease or egg yolk in the white will not give the desired fluffy frothy egg white. Beating the egg white stiff is very important to give a light and fluffy texture to the cake. Make sure all the egg white has been beaten stiff before you clean the blade and wipe it dry before you start mixing the batter.
Mixing the Batter:
1. Sift the flour,spices and baking powder twice and keep aside (sifting allows the baking powder to be mixed well with the flour)
2. Beat the butter well first before adding the sugar. Gradually add the sugar beating well after each addition. Remember also to gradually increase the speed of your blender from low to medium after all the sugar has been blended in. Taking time and beating the butter and sugar goes a long way to aerate the butter and to give a moist, fluffy texture to your cake
3. Add in the egg yolk and beat well
4. Add the vanilla essence beat well
5. Follow up with cool caramelized sugar
6. Spoon in the flour a little at a time and fold in to mix.
7.Toss the fruit and nut mixture with a tablespoon of flour and fold in the 3/4 of this and the candied orange peel alternating with the flour.
8.Now gently fold in the egg whites until not even a single white streak is left.
9. If you find watery egg white which did not froth do not use it or only use after beating it fluffy
10. Pour the batter in a 9 inch pan and add the remaining fruit and nut mixture left.Even out the surface with a spatula and bake in a preheated oven at 350 D F for 40-45 minutes
11. When a toothpick pricked comes out clear the cake is done.
12.Cool it on a wire rack.Brush with some rum/brandy and keep it covered well with a parchment paper, at least for a couple of days before you cut and serve them.
Notes:
1.Use the butter and eggs which are kept long enough outside the refrigerator and have reached room temperature.
2.Beating egg whites separately makes a huge difference in this cake.
3.Adding some fruit and nut mixture at the end on the top ensures that there is some mixture on the top too.
We wish you all a Great Holiday Season !!!
Last but not the least we have a good news to share with you all. Our Boondi Ladoo recipe has been selected as one of the 30 Best Recipes of 2010 ,a wonderful event hosted by Chacko's kitchen. Congratulations to all other winners and we are so glad that we made it to the top 30 :-)
Contributor: Namitha
Recipe Adapted From: Sunu and Sunitha, my dear friends :-)
Being from Kottayam, Kerala, it was difficult even while I was growing up to ignore Christmas. Even though I am not of the Christian faith celebrations for Christmas was carried out at my house to match any of my Christian neighbors. I grew up hanging colorful paper-stars in front of the house on the 1st of December an age old tradition. Schools had "best Crib Contests," and I would positively participate. On the 24th evening we blasted those crackers louder than any of our neighbors or so I would like to believe. It was just a lot of fun and I love this festival for everything it stands for.
I know from my nieces and nephews from Kerala they still continue to make Christmas crib. The last time I called them, they were all excited about the thought of making it.
My parent’s house is on a high range and during this time of the year, the mornings are misty. If you wake up early you can see the clouds touching the earth. In my mind it symbolizes blessings from heaven. And here in the U.S. snow flakes take over doing its slow swaying dance to the ground. Oh! I could just go on about how everything touches me so deeply getting me excited about celebrating. It’s a perfect time to holiday and I am having fun. I hope wherever you are you having a good time as well.
Even today I continue the tradition of celebrating Christmas with light decorations in the house and bake all kinds of goodies. Therefore, we have another fruit cake recipe for you. You can find another on this site here. Today the recipe I am sharing is a spiced version. The basic procedures are the same except for the addition of spices. However, that changes everything giving a whole new twist to the cake. This one is delicious too!
Again, wish you all a very Merry Christmas !!
Ingredients:
Flour- 1 cup
Butter- 3/4 cup (1 1/2 stick)
Dried Fruits and nuts soaked in Rum/Brandy for several months or several days or several hours - 1 1/2 cup
Rum or Brandy from the marination/fresh- 2 Tbsp
Baking Powder- 3/4 tsp
Eggs- 3 large, separated
Granulated Sugar- Scant 1 cup
Candied Orange peel- 2-3 Tbsp
Powdered Nutmeg- 1/8 tsp
Cinnamon- 1/2 tsp
Powdered Cloves- 1/8 tsp
Powdered Cardamom- 1/8 tsp
Caramel Syrup at room temperature- ~1/3 cup (use 1/2 cup sugar to caramelize and finally add 1/4 cup hot water and mix. See here)
Pure Vanilla Extract- 1 tsp
Method:
Making Candied Orange peel:
1.Dry the orange peel by either letting them sit on your counter top for a few days or near the fireplace/warm oven.Chop them into small pieces.
2.Take sugar in the ratio 1:1 with the orange peel and add a couple of spoons of water and make a syrup by boiling, till it reaches one string consistency.
3.Throw in the dried orange peel into this and mix well to coat the syrup evenly on the pieces.
4.Let it dry completely.
Making Caramel Syrup
Sunitha has explained it well in this post.Take enough care while doing this.And let it cool completely before you add into the cake mixture.
Making the Cake:(Copied as such form our earlier post!)
Beating Egg White:
1. It may be a good practice to beat the egg white stiff before you start on the main cake batter. Please make sure you use a dry bowl and a dry blade when you beat the egg white. Any trace of water, grease or egg yolk in the white will not give the desired fluffy frothy egg white. Beating the egg white stiff is very important to give a light and fluffy texture to the cake. Make sure all the egg white has been beaten stiff before you clean the blade and wipe it dry before you start mixing the batter.
Mixing the Batter:
1. Sift the flour,spices and baking powder twice and keep aside (sifting allows the baking powder to be mixed well with the flour)
2. Beat the butter well first before adding the sugar. Gradually add the sugar beating well after each addition. Remember also to gradually increase the speed of your blender from low to medium after all the sugar has been blended in. Taking time and beating the butter and sugar goes a long way to aerate the butter and to give a moist, fluffy texture to your cake
3. Add in the egg yolk and beat well
4. Add the vanilla essence beat well
5. Follow up with cool caramelized sugar
6. Spoon in the flour a little at a time and fold in to mix.
7.Toss the fruit and nut mixture with a tablespoon of flour and fold in the 3/4 of this and the candied orange peel alternating with the flour.
8.Now gently fold in the egg whites until not even a single white streak is left.
9. If you find watery egg white which did not froth do not use it or only use after beating it fluffy
10. Pour the batter in a 9 inch pan and add the remaining fruit and nut mixture left.Even out the surface with a spatula and bake in a preheated oven at 350 D F for 40-45 minutes
11. When a toothpick pricked comes out clear the cake is done.
12.Cool it on a wire rack.Brush with some rum/brandy and keep it covered well with a parchment paper, at least for a couple of days before you cut and serve them.
Notes:
1.Use the butter and eggs which are kept long enough outside the refrigerator and have reached room temperature.
2.Beating egg whites separately makes a huge difference in this cake.
3.Adding some fruit and nut mixture at the end on the top ensures that there is some mixture on the top too.
We wish you all a Great Holiday Season !!!
Last but not the least we have a good news to share with you all. Our Boondi Ladoo recipe has been selected as one of the 30 Best Recipes of 2010 ,a wonderful event hosted by Chacko's kitchen. Congratulations to all other winners and we are so glad that we made it to the top 30 :-)
Contributor: Namitha
Recipe Adapted From: Sunu and Sunitha, my dear friends :-)
Wednesday, November 30, 2011
Chutney Powder for Dosa/Idli
How was Thanksgiving break and the Black Friday shopping ? All set for welcoming the biggest festival of the season? We had a wonderful week with sumptuous food and good friends.The weather seems to be nice, well maybe only till today.It is going to snow tomorrow,better it be, since this is almost December and it is Colorado !
This post has been in the my draft for a long long time. I didn't post it since I didn't like the pictures I took that day except the pictures of the chillies. Even now I'm not satisfied with the pictures.Dull colors are always a challenge, would love to hear your experiences.
This is a must in my house and I don't know why it took me so long to blog about it ! My kids like this too and they prefer this over the coconut chutney I make.If you haven't tried this yet,I tell you, it's so easy and simple.There are hundreds of versions available on the net, this is how we make it in our home, back in Kerala.I am so happy to share with you, one more recipe, handed over by my mom-in-law.Hope you will try out this version and enjoy it !
Ingredients:
Dried Red chillies- 8-10
Black Pepper corns- ~20
Urad Dal/Black Gram- 1 cup
Method:
1.Heat a pan on medium flame/heat.Dry roast the red chilies and the black pepper.This is the only hard part especially if you are sensitive to spicy things.The heated red chilies may make you sneeze, so if you have a mask in handy ,use that.
2.Take the chilies and pepper out and roast the urad dal.Keep the heat on medium and stir continuously.Do not burn the dal.Turn off the heat when the dal chnages to a slight brown color and you start getting the roasted dal smell.
3.Let this cool down a bit.
4.Throw everything in the blender/dry grinder when the dal is still warm enough to hold in your hand.Grind it till you get a slightly coarse powder.
5.Serve a Tbsp or two with some oil (coconut,vegetable, canola or olive0 of your preference as a side for Idli/Dosa.
6.You can store this in an airtight container for several weeks.
Notes:
1.You can change the number of chilies and pepper corn according to your spice level. The measurements I gave will give you a medium spicy chutney powder.
2.Coconut oil is the best with this powder, but it is a personal preference.
This post has been in the my draft for a long long time. I didn't post it since I didn't like the pictures I took that day except the pictures of the chillies. Even now I'm not satisfied with the pictures.Dull colors are always a challenge, would love to hear your experiences.
This is a must in my house and I don't know why it took me so long to blog about it ! My kids like this too and they prefer this over the coconut chutney I make.If you haven't tried this yet,I tell you, it's so easy and simple.There are hundreds of versions available on the net, this is how we make it in our home, back in Kerala.I am so happy to share with you, one more recipe, handed over by my mom-in-law.Hope you will try out this version and enjoy it !
Ingredients:
Dried Red chillies- 8-10
Black Pepper corns- ~20
Urad Dal/Black Gram- 1 cup
Method:
1.Heat a pan on medium flame/heat.Dry roast the red chilies and the black pepper.This is the only hard part especially if you are sensitive to spicy things.The heated red chilies may make you sneeze, so if you have a mask in handy ,use that.
2.Take the chilies and pepper out and roast the urad dal.Keep the heat on medium and stir continuously.Do not burn the dal.Turn off the heat when the dal chnages to a slight brown color and you start getting the roasted dal smell.
3.Let this cool down a bit.
4.Throw everything in the blender/dry grinder when the dal is still warm enough to hold in your hand.Grind it till you get a slightly coarse powder.
5.Serve a Tbsp or two with some oil (coconut,vegetable, canola or olive0 of your preference as a side for Idli/Dosa.
6.You can store this in an airtight container for several weeks.
Notes:
1.You can change the number of chilies and pepper corn according to your spice level. The measurements I gave will give you a medium spicy chutney powder.
2.Coconut oil is the best with this powder, but it is a personal preference.
Friday, June 10, 2011
Prawns and Mango in coconut gravy (Chemmenum Maangayum)
After the sweltering heat over the first half of this week, we are enjoying some cool weather in Chicago land. Today it’s cloudy, and murky outside, but a great weather to have prawns in coconut gravy with piping hot rice. Yum! My heart warms over just talking about it. I made some of this curry yesterday, and you can find the recipe below.
My sister-in-law had her first baby, and we are enjoying this new born in the family. Also, a very dear friend had her baby recently which makes double the fun. I am enjoying listening to the gushing new mothers gush and thrill at the wonderment of new life. Joyful!
I am also getting ready for another move in the near future. Soon, packing and other travel nuisances shall take over my life. Until then I continue to enjoy all your news on facebook and pretty photographs as usual. I hope you will enjoy this curry I have for you today. Have a pleasant weekend my blogger friends.
Ingredients:
Prawns – 1 lb
Coconut – 1 cup
Raw Mango – 1 big
Green chili – 4
Chili Powder – 2 tspn
Coriander Powder – 2 tspn
Turmeric – ½ tspn
Shallots – 2
Garlic cloves – 4
Ingredients for Tempering:
Oil (Preferably coconut oil) – 2 tspn
Mustard Seeds – ½ tspn
Curry Leaves – 1 spring
Shallots – 1-2
Method:
1. Cut mango into big pieces and cook in 1 cup of water with the green chilis till half done
2. Add the prawns and cook for about 7 to 8 minutes depending on the size of each prawn.
3. Grind coconut, shallots, garlic cloves, chili powder, coriander powder and turmeric to a paste and pour over the cooked prawns and mango add water to your desired consistency and let the curry heat through
4. Once done, take off the heat and temper.
5. For tempering – heat oil in a pan let the mustard splutter, add shallots followed by curry leaves and pour over the curry
Sending this to Kerala Kitchen at Magpies Recipes
My sister-in-law had her first baby, and we are enjoying this new born in the family. Also, a very dear friend had her baby recently which makes double the fun. I am enjoying listening to the gushing new mothers gush and thrill at the wonderment of new life. Joyful!
I am also getting ready for another move in the near future. Soon, packing and other travel nuisances shall take over my life. Until then I continue to enjoy all your news on facebook and pretty photographs as usual. I hope you will enjoy this curry I have for you today. Have a pleasant weekend my blogger friends.
Ingredients:
Prawns – 1 lb
Coconut – 1 cup
Raw Mango – 1 big
Green chili – 4
Chili Powder – 2 tspn
Coriander Powder – 2 tspn
Turmeric – ½ tspn
Shallots – 2
Garlic cloves – 4
Ingredients for Tempering:
Oil (Preferably coconut oil) – 2 tspn
Mustard Seeds – ½ tspn
Curry Leaves – 1 spring
Shallots – 1-2
Method:
1. Cut mango into big pieces and cook in 1 cup of water with the green chilis till half done
2. Add the prawns and cook for about 7 to 8 minutes depending on the size of each prawn.
3. Grind coconut, shallots, garlic cloves, chili powder, coriander powder and turmeric to a paste and pour over the cooked prawns and mango add water to your desired consistency and let the curry heat through
4. Once done, take off the heat and temper.
5. For tempering – heat oil in a pan let the mustard splutter, add shallots followed by curry leaves and pour over the curry
Sending this to Kerala Kitchen at Magpies Recipes
Wednesday, May 25, 2011
Beef Cutlets
This is a recipe that Sunitha had mentioned in her chicken cutlet post about a month ago. Which means today’s recipe has been in the drafts for quite a long time. I haven’t been cooking anything time consuming of late mainly because of laziness. But I continue to blame the weather for my lethargy !
Meat cutlets are a hot selling snack in Kerala bakeries. We have a couple of bakeries, near my parents ‘ home, where they sell the most delicious cutlets. Some days, the demand was so high the bakeries would run out of cutlets way before tea time, which is when we would have stopped by to buy some. Oh! the disappointment!
Another place and time from when cutlets got registered in my mind as a fantastic food was the hostel. Especially the one I stayed in while doing my pre-degree course. This hostel is in fact one of the best hostels where I stayed which served good food. I can say this with certainty because I have stayed in quite a few hostels during my college days. And beef cutlets in this place served was tremendous. Hm… I can almost taste it, writing about it.
Thursday lunch is when they served cutlets and Thursdays were always when the hostelites felt the hunger pangs the most. Well, hunger and a dying desire to eat the marvelous cutlets, of course. The hostel is about 5 minutes from the college campus but on Thursdays we would reach it in a minute. One cutlet per person, a dry dish with moru kachiyathu was the menu. Now, you will agree one cutlet for a person is never enough. For the first year, most of us savored every bite of this one piece we were doled out and remained sated. But the second year, we were bolder and demanding. With more friends, gangs had been formed and the human pack behavior was at it’s best. Some of us meat eaters had vegetarian friends and we plotted a plan. On Thursdays, we managed to get these poor souls to lunch at our table. I remember one girl a vegetarian by choice who sometimes enjoyed chicken but otherwise remained a vegetarian. We connived and pleaded with her to lunch at our table. She was a sweet heart and foregoing her special vegetarian food agreed to lunch with us. The lady who serve us, unaware of our antics would serve everyone at our table a cutlet each and as (The vegetarians and non vegetarians are encouraged to sit at their preferred place so that food can be served accordingly on each table). The unsuspecting served would serve this vegetarian friend a cutlet and the rest of us would hide our smile and wait for her to move on. As soon as the server was out of sight we would grab the cutlet from our friend’s plate. The ensuing fight for this one lone beef cutlet is too gory to let you in on the details. We never persuaded this friend to taste the cutlets ever , fearing she might turn over and be a fan herself. We were wicked!
But I have to tell you, the time in college and the hostels were the best times. I am still in touch with friends from that time but have lost contact with the sweet friend who let us rob her of the beef cutlet. I wonder how she is fairing without cutlets but as for me and most of my other friends we all still love cutlets! Whenever I make beef cutlets memories pour in from those days. Oh jeez! I am all nostalgic now, and I want some beef cutlets !
Ingredients:
Onions finely chopped- 1/2 cup
Ginger grated- 3 Tbsp
Garlic grated- 1 Tbsp
Garam masala- 2 tsp
Green chilies finely chopped- 4-5
Black pepper powder- 1/4 tsp
Curry leaves, chopped- 5-6leaves
Ground Beef- 1 lb
Boiled potatoes- 2
Oil- 2 Tbsp + for deep frying
Bread crumbs from 2-3 slices
Slightly beaten egg- 1
Method:
1.Heat 2 tbsp oil in a wide frying pan. Saute the onions till translucent.
2.Add the chopped green chillies, ginger and garlic and saute for a few minutes.
3.Also add the garam masala and chopped curry leaves and saute.
4.Add the ground beef and mix everything well. Add a little bit (maybe 1/4 cup) water, cover and cook till the meat is done and all the water is absorbed.
5.Mash the boiled potatoes and mix with the beef mixture.
6.Heat the oil for frying the cutlets. When it is almost ready start shaping the cutlets.
7.Make small lemon size balls out of the mixture and press between the palms and make your preferred shapes, like oval, round,heart etc.
8.Dip them in the egg and roll in the bread crumbs and deep fry till both the sides are brown.
9.Serve warm with ketchup.
Notes:
1. You could use any meat of your choice.
2.If you don't have curry leaves, add some chopped coriander leaves instead.
3.Do not keep the shaped cutlets after dipping in egg for a long time. Fry them as soon as you can.
4.If you want to shape them and store for frying after a while, do not dip them in egg or roll in crumbs, do this step just before you fry them in oil.
5.The amount and flavor of ginger gives it the authentic taste. If you are using great quality ginger, use lesser than I mentioned in the recipe.(I never get ginger that has a flavor anywhere close to the ones we get in Kerala :(
I am sending these cutlets to this month's Kerala Kitchen hosted at Spoonful of Delight
Contributor: Namitha
Meat cutlets are a hot selling snack in Kerala bakeries. We have a couple of bakeries, near my parents ‘ home, where they sell the most delicious cutlets. Some days, the demand was so high the bakeries would run out of cutlets way before tea time, which is when we would have stopped by to buy some. Oh! the disappointment!
Another place and time from when cutlets got registered in my mind as a fantastic food was the hostel. Especially the one I stayed in while doing my pre-degree course. This hostel is in fact one of the best hostels where I stayed which served good food. I can say this with certainty because I have stayed in quite a few hostels during my college days. And beef cutlets in this place served was tremendous. Hm… I can almost taste it, writing about it.
Thursday lunch is when they served cutlets and Thursdays were always when the hostelites felt the hunger pangs the most. Well, hunger and a dying desire to eat the marvelous cutlets, of course. The hostel is about 5 minutes from the college campus but on Thursdays we would reach it in a minute. One cutlet per person, a dry dish with moru kachiyathu was the menu. Now, you will agree one cutlet for a person is never enough. For the first year, most of us savored every bite of this one piece we were doled out and remained sated. But the second year, we were bolder and demanding. With more friends, gangs had been formed and the human pack behavior was at it’s best. Some of us meat eaters had vegetarian friends and we plotted a plan. On Thursdays, we managed to get these poor souls to lunch at our table. I remember one girl a vegetarian by choice who sometimes enjoyed chicken but otherwise remained a vegetarian. We connived and pleaded with her to lunch at our table. She was a sweet heart and foregoing her special vegetarian food agreed to lunch with us. The lady who serve us, unaware of our antics would serve everyone at our table a cutlet each and as (The vegetarians and non vegetarians are encouraged to sit at their preferred place so that food can be served accordingly on each table). The unsuspecting served would serve this vegetarian friend a cutlet and the rest of us would hide our smile and wait for her to move on. As soon as the server was out of sight we would grab the cutlet from our friend’s plate. The ensuing fight for this one lone beef cutlet is too gory to let you in on the details. We never persuaded this friend to taste the cutlets ever , fearing she might turn over and be a fan herself. We were wicked!
But I have to tell you, the time in college and the hostels were the best times. I am still in touch with friends from that time but have lost contact with the sweet friend who let us rob her of the beef cutlet. I wonder how she is fairing without cutlets but as for me and most of my other friends we all still love cutlets! Whenever I make beef cutlets memories pour in from those days. Oh jeez! I am all nostalgic now, and I want some beef cutlets !
Ingredients:
Onions finely chopped- 1/2 cup
Ginger grated- 3 Tbsp
Garlic grated- 1 Tbsp
Garam masala- 2 tsp
Green chilies finely chopped- 4-5
Black pepper powder- 1/4 tsp
Curry leaves, chopped- 5-6leaves
Ground Beef- 1 lb
Boiled potatoes- 2
Oil- 2 Tbsp + for deep frying
Bread crumbs from 2-3 slices
Slightly beaten egg- 1
Method:
1.Heat 2 tbsp oil in a wide frying pan. Saute the onions till translucent.
2.Add the chopped green chillies, ginger and garlic and saute for a few minutes.
3.Also add the garam masala and chopped curry leaves and saute.
4.Add the ground beef and mix everything well. Add a little bit (maybe 1/4 cup) water, cover and cook till the meat is done and all the water is absorbed.
5.Mash the boiled potatoes and mix with the beef mixture.
6.Heat the oil for frying the cutlets. When it is almost ready start shaping the cutlets.
7.Make small lemon size balls out of the mixture and press between the palms and make your preferred shapes, like oval, round,heart etc.
8.Dip them in the egg and roll in the bread crumbs and deep fry till both the sides are brown.
9.Serve warm with ketchup.
Notes:
1. You could use any meat of your choice.
2.If you don't have curry leaves, add some chopped coriander leaves instead.
3.Do not keep the shaped cutlets after dipping in egg for a long time. Fry them as soon as you can.
4.If you want to shape them and store for frying after a while, do not dip them in egg or roll in crumbs, do this step just before you fry them in oil.
5.The amount and flavor of ginger gives it the authentic taste. If you are using great quality ginger, use lesser than I mentioned in the recipe.(I never get ginger that has a flavor anywhere close to the ones we get in Kerala :(
I am sending these cutlets to this month's Kerala Kitchen hosted at Spoonful of Delight
Contributor: Namitha
Friday, May 6, 2011
Drumstick in thick coconut gravy
The name drumstick owes to the triangular, long seed-pods of Genus Moringa. Huh?!? I am not convinced with this etymology, but who am I to say! What I am proud of is we call it muringakay which is definitely closer to the scientific name Moringa. Full points to the Indian name of this vegetable!
Did you know that the drumstick tree is said to be one of the most useful trees on earth? Surprised? Me too! Wikipedia says “It is considered one of the world’s most useful trees, as almost every part of the Moringa tree can be used for food or has some other beneficial property.” This is phenomenal. So, let’s not waste any more time, but jump straight in- to learning how to cook this vegetable.
This curry is generally made with drumsticks and mango, where mango gives the tartness. I did not have any handy, so decided to make it without, and what do you know – not bad! Obviously the tartness is missing, but the addition of jeera, and a generous amount of cloves, packs the curry with enough flavor. A mango pickle to go with it will be perfect.
Ingredients:
Drumsticks – 14, 2-inch pieces
Thai Green Chilies – 4
Turmeric – 1/2 tspn
Chili Powder - 1/2 tspn
For Grinding
Coconut – 1 cup
Jeera – 1 tspn
Garlic Cloves - 4
Tempering
Coconut oil – 2 Tbspn
Shallots – 3
Curry Leaves – 1 sprig
Dry red chilies – 2 broken into 4 pieces
Method:
1. Cook drumsticks in 1 cup or enough water to immerse them together with turmeric, ¼ tspn salt and green chilies. Cooked to done but not falling apart. That will be about 10 minutes. Note that I have used frozen drumsticks.
2. Grind coconut, jeera and garlic cloves to a fine paste, and add to the cooked drumsticks. Use water to make a thin or thick gravy to your preference. Take the pan off the heat as soon as the curry heats through. Check for salt and add to taste.
3. Heat coconut oil in a small pan splutter the mustard. Follow it with shallots, red chilies, and curry leaves, and pour over the curry.
Serves: 4
Serve with rice.
Did you know that the drumstick tree is said to be one of the most useful trees on earth? Surprised? Me too! Wikipedia says “It is considered one of the world’s most useful trees, as almost every part of the Moringa tree can be used for food or has some other beneficial property.” This is phenomenal. So, let’s not waste any more time, but jump straight in- to learning how to cook this vegetable.
This curry is generally made with drumsticks and mango, where mango gives the tartness. I did not have any handy, so decided to make it without, and what do you know – not bad! Obviously the tartness is missing, but the addition of jeera, and a generous amount of cloves, packs the curry with enough flavor. A mango pickle to go with it will be perfect.
Ingredients:
Drumsticks – 14, 2-inch pieces
Thai Green Chilies – 4
Turmeric – 1/2 tspn
Chili Powder - 1/2 tspn
For Grinding
Coconut – 1 cup
Jeera – 1 tspn
Garlic Cloves - 4
Tempering
Coconut oil – 2 Tbspn
Shallots – 3
Curry Leaves – 1 sprig
Dry red chilies – 2 broken into 4 pieces
Method:
1. Cook drumsticks in 1 cup or enough water to immerse them together with turmeric, ¼ tspn salt and green chilies. Cooked to done but not falling apart. That will be about 10 minutes. Note that I have used frozen drumsticks.
2. Grind coconut, jeera and garlic cloves to a fine paste, and add to the cooked drumsticks. Use water to make a thin or thick gravy to your preference. Take the pan off the heat as soon as the curry heats through. Check for salt and add to taste.
3. Heat coconut oil in a small pan splutter the mustard. Follow it with shallots, red chilies, and curry leaves, and pour over the curry.
Serves: 4
Serve with rice.
Monday, May 2, 2011
Unnakai - Ripe plantain filled with dates and nuts
I had given up dreams of wearing flip flops. Then Saturday happened. Glorious sunlight and suddenly everything seemed possible. We found out state parks and walkways near by and marauded them. Breathed fresh air and drank in the verdant beauty all around. Hm...! Nice. Am I glad or am I glad! I wore my flip flops too.
The fruity treat today called unnakai is a Malabar specialty. I have seen it in many blogs and had to try it myself. We are huge fans of plantains at home so decided it won't go waste. Making a sweet treat is quite a hefty decision these days. It's no good for me but my husband loves them. The only balance I can strike is to make only for him and resist it myself but that is asking a lot. But with plantains I decided its going to be okay. And it sure is. I have stayed away from the coconut filling which traditionally is the filling and instead used dates and cashews.
They are delectable
They are irresistible. If I say so myself!
Ingredients:
Plantain – 2, cut into four pieces, skin on.
Dates – 15
Water – ¼ cup
Cashews – 10 – 15
Brown sugar – ¼ cup
Butter – 1 tspn
Oil – to shallow fry
Method:
1. Make slits over the plantain peel randomly making sure the gashes are ‘skin deep’
2. Steam it to soften
3. Cool, peel and cut each piece lengthwise and seed them.
4. Mash to a pulp
5. Stew the dates for about 5 minutes. Remove from the liquid and chop into fine pieces.
6. Chop the cashew and sauté in 1 tspn butter and add the dates and brown sugar and switch off the heat. Set it aside
7. Make 8 equal parts of the mashed plantain.
8. Grease your hands with oil, take one part plantain into your hand, flatten it, and fill with enough date and cover over the plantain to make cylindrical shapes. Follow with the rest of the plantain and set aside
9. Heat a pan for shallow frying, add about 4 tbspn of oil, and slide in the shaped plantain. Turning carefully brown on all sides. Serve as a dessert.
The fruity treat today called unnakai is a Malabar specialty. I have seen it in many blogs and had to try it myself. We are huge fans of plantains at home so decided it won't go waste. Making a sweet treat is quite a hefty decision these days. It's no good for me but my husband loves them. The only balance I can strike is to make only for him and resist it myself but that is asking a lot. But with plantains I decided its going to be okay. And it sure is. I have stayed away from the coconut filling which traditionally is the filling and instead used dates and cashews.
They are delectable
They are irresistible. If I say so myself!
Ingredients:
Plantain – 2, cut into four pieces, skin on.
Dates – 15
Water – ¼ cup
Cashews – 10 – 15
Brown sugar – ¼ cup
Butter – 1 tspn
Oil – to shallow fry
Method:
1. Make slits over the plantain peel randomly making sure the gashes are ‘skin deep’
2. Steam it to soften
3. Cool, peel and cut each piece lengthwise and seed them.
4. Mash to a pulp
5. Stew the dates for about 5 minutes. Remove from the liquid and chop into fine pieces.
6. Chop the cashew and sauté in 1 tspn butter and add the dates and brown sugar and switch off the heat. Set it aside
7. Make 8 equal parts of the mashed plantain.
8. Grease your hands with oil, take one part plantain into your hand, flatten it, and fill with enough date and cover over the plantain to make cylindrical shapes. Follow with the rest of the plantain and set aside
9. Heat a pan for shallow frying, add about 4 tbspn of oil, and slide in the shaped plantain. Turning carefully brown on all sides. Serve as a dessert.
Saturday, April 23, 2011
Veal Stew
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.
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
Thursday, April 14, 2011
Kurukku Kalan/Boiled and Thickened Yogurt gravy & Happy Vishu
I have shared many stories about Vishu on this site and you can read about it here. For me, the best thing about Vishu, as a grown up, is the fresh morning after a rain because it always rains in Kerala during this time. The smell of fresh earth, the lush green scenery outside, and to wake up looking at a beautifully decorated room with pictures of my favorite gods, light from an oil lamp and oodles of yellow flowers. Tell you what - it’s a fantastic way to kick start a day!
My experience here in US this year will be kind of similar because it's been raining here. The rain is setting the stage for me to experience all of the above. There may be less green, but overall I am feeling very good about it this year, and in some ways I will experience my hometown here in the US too. The daffodils, dandelions and tulips have already started showing off their vibrant colors. I will miss konnapoo, but these flowers in my yard are a great stand by. I will decorate a 'vishukkani" with some of these flowers and the "Krishnan" I got from Guruvayur. Here is a picture from last year, and the first look I will have tomorrow will be the same.
My experience here in US this year will be kind of similar because it's been raining here. The rain is setting the stage for me to experience all of the above. There may be less green, but overall I am feeling very good about it this year, and in some ways I will experience my hometown here in the US too. The daffodils, dandelions and tulips have already started showing off their vibrant colors. I will miss konnapoo, but these flowers in my yard are a great stand by. I will decorate a 'vishukkani" with some of these flowers and the "Krishnan" I got from Guruvayur. Here is a picture from last year, and the first look I will have tomorrow will be the same.
The recipe for today in celebration of this festival is Kurukku Kalan - a part of the ‘sadya.’ I promised to post it here long back, but couldn't do it until now. Kalan is often confused with "pulissery", because the basic ingredients are the same. However, kalan is made after boiling and thickening the yogurt, which is more delicate and time consuming when compared to pulissery. But I must tell you, all the efforts are worth it, if you like this dish. Here is a recipe from both my families, mine and my in-laws. The variations will be clear to you from my notes at the end.
Collaborative Curry wishes it's readers a very Happy Vishu/ Tamil New year to all.
Ingredients:
Coconut oil- 2 tsp
Mustard seeds- 1/4 tsp
Green Chillies,slit in the middle- 3-4
Raw Banana(Nendran)/Elephant foot yam(chena),cubed- 1/3 cup
Turmeric powder- 1/4 tsp
Red chili powder- a pinch
Salt- to taste
Sour Curd/yogurt- Half liter/~500g
Coconut grated- 3 Tbsp
Cumin seeds/Jeera- 1/4 tsp
Dry roasted and powdered Methi/Fenugreek seeds- a big pinch
For Seasoning:
Coconut oil- 2 tsp
Mustard seeds- 1/4 tsp
Dried red chilies, broken into halves- 2
Curry leaves- 1 sprig
Method:
1. Peel off the banana skin and chop into 1/4 inch pieces.
2. Grind the coconut with the cumin seeds to a fine paste, without adding any or very little water and transfer it into a small pan/plate. (Keep this close at hand while cooking the vegetable in the following step.)
3. Beat the yogurt/curd well and do not add any water.
4. Heat 2tsp of coconut oil in a deep, thick bottom pan. Add the slit green chilies and sauté till it changes color, at medium-low-heat.
5. Reduce the heat or take out the pan from the stove and add the turmeric powder and chili powder and mix well. Care should be taken not to burn.
6. Bring the pan back over the stove or increase the heat and add a cup of water (enough water to cook the vegetable). Slide in the chopped banana/yam and mix well. Bring to a boil. Reduce the heat and continue to cook. This took about 20 minutes for me.
7. When the vegetables are cooked and yield to a fork add salt and mix slowly without mashing the vegetables. Boil all the water dry.
8. Add beaten curd/yogurt and stir well. Bring the mixture to a boil while stirring continuously.
9. Once it starts to boil, reduce the heat to medium and continue to stir.
10. Foam starts forming at this point. Spoon it out and pour over the ground-coconut mixture you should have handy at the side. This process helps the coconut to be lightly cooked. Set the coconut mixture aside and continue to stir the yogurt.
11. In about 20 – 30 minutes the yogurt will start to thicken. Now, add the coconut mixture with the foam you collected and mix well and heat through.
13. Switch off the heat. Be careful not to heat the mixture after adding the coconut mixture or else it will curdle.
14. Remove the pan from the stove, sprinkle the methi powder and mix well.
15. For seasoning; take a small pan and heat the oil. Splutter the mustard seeds and add the red chilies. Switch off the heat and add the curry leaves. Pour this over the kalan.
Notes:
1. You can use yam or raw banana (nendran) for making this. If you don't have any of the vegetables it is fine. Avoid the cooking step for vegetables and start with cooking the yogurt.
2. My sis-in-law (fantastic cook) uses slightly ripened banana (nendran) for making kalan, especially if the curd is sour. The sour-sweet combo is good.
3. When the yogurt mixture starts thickening, you have to decide about the consistency of the end product. If you like a pouring consistency you can stop a little earlier than I have mentioned. Remember, adding the coconut mixture will thicken the curry and once it cools down it thickens further. Therefore decide on the consistency early on in the cooking. I like to make kalan thick and that is how I have timed and measured my recipe.
4. You may avoid adding coconut mixture for this curry. If so, the curry can be kept at room temperature for longer. For weeks! Alternatively, the coconut mixture can be added in small portions on the days you serve this. However, you may add coconut like I have given in the method and the curry will keep for several days in the refrigerator.
5. If you are not adding coconut mixture you can add cumin powder and mix into the beaten yogurt. This method is mostly preferred by cooks while making large quantities for sadya. Like I have already mentioned, the adding and deleting of coconut mixture is for more than the taste, is to prolong the shelf life of this curry.
6. If you think that your curd/yogurt is not sour enough (especially when you have store-bought yogurt) leave it on the counter top overnight. This will definitely make the yogurt sour. Obviously!
Contributor: Namitha
Wednesday, March 30, 2011
Aval/Beaten Rice Savory Snack
Woohoo! What a day, what a day! India won the cricket match and what a match it was! Very proud to be an Indian!
It is definitely a good day for more than one reason. I am back to blogging! My back aches are gone, and I am feeling well. I thank you all for sending me your get well soon notes. It was very nice and I feel quite loved.
I can’t seem to keep my trail of thought today. It must be all the excitement from the “India winning cricket match.” My mind is so much on it that I fear I might keep going on unless someone gags me. Please allow me to say just one more thing around the topic of cricket. Thank you facebook buddies for keeping me company in cheering the Indian team! I had a terrific time! It almost felt like you guys were sitting next to me on the sofa, laughing and punching the air every time India scored or got a wicket. Thank you ;)
Again, where was I on the cooking scene!? Yes, I am back to blogging and I have Aval/poha recipe for you. It is another favorite snack. I still remember the first time I had it. Yes, I am big on everything first time, like how today was my first time watching cricket with virtual friends. I warned you I cannot keep cricket out. Focusing! I was saying, my friend brought this poha snack on a family outing and since then I have been hooked. And thankfully it is easy to make and I make them a lot now. Believe me when I say it’s good!
Is there a phrase or idiom to explain having a good time close on the heels of another? I can’t think of any but that is how I feel right now. At the risk of being repetitive India won, I am back to blogging and spring is tangible. The trees and plants are all bursting out their verdant glory. Can it get any better!? As for you, try this recipe that will be the icing on the cake for an otherwise perfect day you are having. Love! J
Ingredients:
Aval/Beaten rice- 3 cups
Peanuts- 1/4 cup
Dalia/ chana dal- 2 tbsp
Curry leaves- 1 sprig
Red chili powder- 1 tsp/to your taste
Turmeric - 1/4 tsp
Asafoetida- a pinch
A strainer similar to the one in the picture
Oil for frying
Method:
1.Heat oil in a thick bottom deep pan.
2.Place the beaten rice 1/2 cup at a time on the strainer and dip it in the hot oil. It will be done in a couple of seconds.
3.Take out the fried beaten rice and spread on a paper towel.Repeat the same with the rest of the beaten rice.
4.In a similar way fry the peanuts and the channa dal.
5.Switch off the heat and keep the hot oil in a safe place.
6.Heat a tablespoon of oil in a wide pan,on low heat.
7.Throw in the curry leaves (or you could fry them in the same oil you fried the aval and nuts after switching off the heat, but if you are scared about them spluttering then you could do like this) and saute. Add in the chili powder,turmeic powder and asafoetida.Saute for a minute.
8.Throw in the fried aval,channa dal and peanuts and mix everything well.Switch off the heat and let it cool before you store in an airtight container.
Notes:
1.I used the brown aval and that explains the color :-)
2.If you don't have a strainer,don't try this method. Because by the time you take all of it from the oil, it will be over-done.
Contributor: Namitha
It is definitely a good day for more than one reason. I am back to blogging! My back aches are gone, and I am feeling well. I thank you all for sending me your get well soon notes. It was very nice and I feel quite loved.
Again, where was I on the cooking scene!? Yes, I am back to blogging and I have Aval/poha recipe for you. It is another favorite snack. I still remember the first time I had it. Yes, I am big on everything first time, like how today was my first time watching cricket with virtual friends. I warned you I cannot keep cricket out. Focusing! I was saying, my friend brought this poha snack on a family outing and since then I have been hooked. And thankfully it is easy to make and I make them a lot now. Believe me when I say it’s good!
Ingredients:
Aval/Beaten rice- 3 cups
Peanuts- 1/4 cup
Dalia/ chana dal- 2 tbsp
Curry leaves- 1 sprig
Red chili powder- 1 tsp/to your taste
Turmeric - 1/4 tsp
Asafoetida- a pinch
A strainer similar to the one in the picture
Oil for frying
Method:
1.Heat oil in a thick bottom deep pan.
2.Place the beaten rice 1/2 cup at a time on the strainer and dip it in the hot oil. It will be done in a couple of seconds.
3.Take out the fried beaten rice and spread on a paper towel.Repeat the same with the rest of the beaten rice.
4.In a similar way fry the peanuts and the channa dal.
5.Switch off the heat and keep the hot oil in a safe place.
6.Heat a tablespoon of oil in a wide pan,on low heat.
7.Throw in the curry leaves (or you could fry them in the same oil you fried the aval and nuts after switching off the heat, but if you are scared about them spluttering then you could do like this) and saute. Add in the chili powder,turmeic powder and asafoetida.Saute for a minute.
8.Throw in the fried aval,channa dal and peanuts and mix everything well.Switch off the heat and let it cool before you store in an airtight container.
Notes:
1.I used the brown aval and that explains the color :-)
2.If you don't have a strainer,don't try this method. Because by the time you take all of it from the oil, it will be over-done.
Contributor: Namitha
Tuesday, March 1, 2011
Breadfruit/Kadachakka Thoran
Collaborative curry was on a roll last weekend. We were featured in the prestigious Hindu Newspaper. Huh! Can you imagine the thrill. We are mighty pleased and want to thank you all for supporting and being there to cheer us on.If you haven't got a chance to take a peek, here is a link A special thanks to Rachel of Tangerine's Kitchen, the lovely lady who brought the published feature to our attention.
Mostly, the news paper highlighted our Kerala Cuisine and we are proud of it. I decided there is no better way to concur with this sentiment than to give you one more of our favorite recipe from Kottayam. This recipe is Namitha's, but since I got access to frozen breadfruit before her, I cooked it. It is quite different from the regular thoran but very good by its own right.
Ingredients:
Bread Fruit - 1 Lb
Shallots - 2 nos
Coriander Powder - 2 tspn or to taste
Chili Powder - 1 tspn or to taste
Turmeric Powder - 1/2 tspn
Coconut - 1/3 rd Cup
For tempering:
Mustard - 1/2 tspn
Shallots,finely chopped- 2
Curry Leaves - 1 sprig
Dry red chilies - 3 broken
Method:
1. Cook the breadfruit with water at par with the vegetables in the pot.
2. The cooking time for the breadfruit varies. Check frequently to make sure it does not overcook.
3. Once the vegetable is almost cooked add coriander powder, chili powder, turmeric powder and cover the vessel
4. Give the coconut and shallots a whirl in your mixer to lightly crush
5. Add this mixture and salt and stir
6. Temper in coconut oil or oil of preference. (Heat oil, add mustard and wait till it splutter, follow up with shallots, curry leaves and dry red chilies and when they are fried and aromatic pour over the vegetable)
7. Serve it with rice and curry
Note:
1. Bread fruit like I mentioned earlier have varied cooking time and some time you might have to pressure cook it.
Contributor: Sunitha
Mostly, the news paper highlighted our Kerala Cuisine and we are proud of it. I decided there is no better way to concur with this sentiment than to give you one more of our favorite recipe from Kottayam. This recipe is Namitha's, but since I got access to frozen breadfruit before her, I cooked it. It is quite different from the regular thoran but very good by its own right.
Ingredients:
Bread Fruit - 1 Lb
Shallots - 2 nos
Coriander Powder - 2 tspn or to taste
Chili Powder - 1 tspn or to taste
Turmeric Powder - 1/2 tspn
Coconut - 1/3 rd Cup
For tempering:
Mustard - 1/2 tspn
Shallots,finely chopped- 2
Curry Leaves - 1 sprig
Dry red chilies - 3 broken
Method:
1. Cook the breadfruit with water at par with the vegetables in the pot.
2. The cooking time for the breadfruit varies. Check frequently to make sure it does not overcook.
3. Once the vegetable is almost cooked add coriander powder, chili powder, turmeric powder and cover the vessel
4. Give the coconut and shallots a whirl in your mixer to lightly crush
5. Add this mixture and salt and stir
6. Temper in coconut oil or oil of preference. (Heat oil, add mustard and wait till it splutter, follow up with shallots, curry leaves and dry red chilies and when they are fried and aromatic pour over the vegetable)
7. Serve it with rice and curry
Note:
1. Bread fruit like I mentioned earlier have varied cooking time and some time you might have to pressure cook it.
Contributor: Sunitha
Friday, February 18, 2011
Naadan Pork Vattichathu / Kerala-Style Pork Curry - Dry
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.
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
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
Subscribe to:
Posts (Atom)
Posts
