Ramadan is here again.. And again I delve into my recipe books to create new and different foods to feed my family at Iftar .. But alas, it's never the exotic or different recipes that they enjoy more.. Rather , they are the age old classics.. Like samosas, pathiri , kanji.. As they say, old is gold !!
So I go back to that erachi kanji, which never meets my hubby's standards( given that his standard is laced with the taste of school memories and camaraderie ;-) I tweaked the original recipe which I had posted earlier on, this erachi kanji then , is the newer upgraded version ! Though hubby dearest still says.." it just needs something more.. " !!!!aaaargh!!


ERACHI KANJI
Mutton (boneless ) 100 gms
Ginger garlic paste a tsp
Finely minced onion 1
Minced green chilli 2-3
Tomato finely chopped 1
Oil 2-3 tbsp
Garam masala ( use freshly powdered for better taste)(3 cardamom 3 cloves1 tsp perumjeerakam/fennel1 tsp peppercorns 1 small piece cinnamon )2-3 tsp
Chilli powder 1/2 tsp
Turmeric powder 1/2 tsp
Coriander powder a pinch
Salt 1/2 tsp

Sauté these together in a pressure cooker till onions are soft, then add 1 -1/2 cups water. Close and pressure cook for three- four whistles, turn heat low and keep on simmer for ten minutes more. Turn heat off. When cooled, open cooker, and add
100 gms basmati or kaima rice( I prefer kaima/ jeerakasala rice myself.. Tastes better)if needed, add 1-2 cups water( so that the rice can cook, otherwise, u will end up itch a burnt mess!)
Pressure cook again for 4-5 whistles, then turn off heat. Cool, then open, and add
2-3 cups of coconut milk,
Finely chopped coriander and mint leaves1-2 tbsp
Salt to taste
Boil a minute, then serve hot with a dash of ghee on top.

Busy bee strikes again..

This new year has been chockablock with so many things that i never had a minute to even sit and look at my blog..I started cookery classes at kochi as well as Muvattupuzha..So. less talk, more work...This is one of the recipes I will be doing for my next class next week..

MINI PUFFS WITH SWEET/SPICY FILLING

Ingredients:

Water                                      ¼ cup

Milk                                       ¼ cup

Butter                                      ¼ cup

Salt                                         a pinch(1/8 tsp)

Nutmeg/vanilla                       a pinch

savoury/sweet

Maida                                      11 tbsp

Soda bicarb                              ½ tsp

Baking powder                         ¼ tsp

Eggs                                         3

Method:

Mix together the flour,soda bicarb, and baking powder.

Mix together water, milk,butter,salt, and the nutmeg or vanilla.  Boil this , add the flour mix and remove from heat.

Cool for 5 minutes. Then add an egg, beat well, then add the next egg. Beat till well mixed.

Pipe/scoop  little mounds of the batter onto a greased  baking tray and bake in a preheated oven for 20-25 minutes.

When cool, slice in half and add some filling in between and serve.

Savoury filling

Cheesespread /mayonnaise                   4 tbsp

Chives/spring onion chopped               1 tbsp

Onion chopped fine                              1

Cheese grated /chopped                        2-3 tbsp

Milk                                                     2 tbsp

Pepper                                                   ½ tsp

Salt if needed

Mix well and use

Sweet filling

Chocolate                                              100 gm

Cream/milk                                          2 tbsp

Melt chocolate in a double boiler, then remove from heat.  Add cream and stir well. Use as sweet filling for mini puffs.

Another cookery class over..and it's been a long time since I blogged. This recipe is a very easy one which I normally make when it's very hot and I'm too lazy to make a complicated dessert. You could make the jelly early (it keeps for at least a week in the refrigerator )and just whip up the sauce about ten minutes before serving..

Tender Coconut Jelly with Coconut cream sauce

Ingredients:

Tender coconut water 2 1/2 cups
China grass 1 packet(10gms)
Sugar 6 tbsp

Coconut grated 3 cups
water 1 1/2 cup
Condensed milk 1/2 tin(200gm)

Method:

1. Tear up china grass into thin strips. Soak the china grass in tendercoconut water for about ten minutes.

2. Add sugar to this, stir well, and heat .

3. Boil till the china grass is fully melted.

4. Now pour this into a shallow pie dish and leave to set in the refrigerator.

5. Blend together the coconut, water and condensed milk. Strain .

6. Add vanilla essence to this thick cream and chill.

7. The tender coconut jelly will have set within 20 minutes. Chop into small pieces .

8. Serve the jelly pieces with the cream sauce poured liberally on top.

9. Serve chilled.

BEING A BIG LAZYBONES

Forgive me..it's been ramadan..I've been busy with a hundred and one jobs that need doing..I don't know where the time flies...I just can't resist....simply must bore you people with an account of my typical ramadan day.

@3 AM..
At the unearthly hour of 3am in the night(when it's the best part of snuggling deep into your quilt and your dreams are at their most exciting point...TTTRRRRIIINNGTG....TRRIINNNGGG...the alarm rips through the chill night..but I snuggle deeper into my quilt..(who wants to wake up at that time??)N (my hubby) gives me a shove ..Resh..wake up..it's time to get Suhoor (a predawn meal we have during ramadan) for us..."mmm..yess..just five more minutes..then I'll get up" N keeps poking and prodding me till 3.30am when I finally give up and roll out of bed and into the kitchen..all bleary eyed.
Getting the food ready( this meal varies from house to house..for us, suhoor means steamed bananas and steamed rice cake-puttumpazhampuzhungiyathum-in local speak..along with hot tea) for the kids and hubby takes about ten to twenty minutes only..then begins the process of waking up the rest of my family(including hubby dearest, who promptly turned over to sleep the minute i left the bed..MEN!!) who are equally adept at clinging onto their precious sleep .Finally by 4 am, all are sitting around the table having their foodand trudging back to bed after the morning namaz(prayers)..while I am clearing the table and washing up, which gets done by around 5.15.
Now comes the hard part...the kids have to get up by 6 am if they have to be ready for the schoolbus (which comes around by 6.45am)..so if i go to bed now..it's a sure bet that I won't be able to wake up on time ...so that means 45 minutes of sitting around in the dark, twiddling my thumbs..while I would much rather be sleeping(sigh!)
So i sit at the computer and surf the web till 6am.
@6AM
Wake the kids up, poke and prod them..cajole them into uniforms, walk them to the busstop..and back home by 7 am.
@7AM
Wide awake now..No point in going to bed..so, I start cleaning the house,putting it back in order .
@8AM
I walk into the kitchen and start preparing food for Iftaar -the evening meal, which is when we break our fast. Samosa, Unnakka, Dateballs, meatballs, kababs, pies..anything goes..Pathiri(thin soft rotis made from rice flour ) and Mutton Kurma are my husband's and kids' favorite dish..this is mandatory for everyday of Ramadan.
@1.30PM
Work in the kitchen finally gets over ..and I have a quick bath, pray and run around doing other chores(like picking up the laundry and drycleaning, buying vegetables and groceries, etc,etc etc...)
@3.45PM
The kids come home and it's bedlam for the next twenty minutes!
A long list of complaints ..fights..tears..playground stories..an assignment ..a project has to be done...umma..listen...all three want to talk at once..and I am in a hurry to get them out of sweaty uniforms and socks..Make them wash up..and change ..then checking their bags and books for homework and stuff...playing with them in the garden..till the arabic tutor comes
@5PM
Prayers ( in relative peace) since the kids are studying with their arabic tutor, then into the kitchen again for last minute adjustments to food.
@6PM
The kids are back from the tutor and racing to play outside..and I am racing against the clock now. Have to get them ready for going to the mosque with their dad by 6.20pm.
My husband started this new routine this year..of going to the nearby mosque to break their fast with some water and dates , offer prayers there, and then come home for a propermeal. It's been a good idea..the boys have been really enjoying doing grownup things, and learning how to do things in the proper traditional way
@6.30PM
They are all back home , by which time I have also broken my fast with water and dates and offered evening namaz(prayer) So we all sit around the dining table, eating the meal I have prepared.
@7PM
Like storm clouds gathering, I can feel a headache creeping up ..By the time I finish clearing the table and cleaning up..I'm all tired and drained..All I want to do is curl up in a corner and sleep which is exactly what I do for the next one hour.
@ 8pm
Wake up again, do namaz(prayers) ,put the kids to bed, and get a drink for N and myself..put my feet up and chat for ten fifteen minutes..by whichtime I'm nodding off again..(and so does N !!) ..So, by around
@9PM
we both wearily drag our tired bodies into bed and zzzzzzzzzzzzzzzzzzzzz
till it starts again....

PATHIRI
Ingredients

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

Method

1. Boil the water. Add salt .

2. Add the flour to the boiling water and stir well in a simmering flame.

3. Cover the dough and keep it to cool.

4. Once it has partially cooled knead the dough thoroughly, wetting your hands freuently with a little water. Make sure that no lumps are formed inside.

5. Make small lemon sized ballsfrom the dough .

6. Dust the balls in some rice flour and roll it out using a roller pin.

7. Heat a tawa till smoking hot. Keep the pathiri on it and flip it to the other side once the pathiri starts forming bubbles, like a phulka. Press the pathiri occasionally so that it will become soft and layered.

8. Once both the sides are done, remove it from the tawa.


Tip:
After each pathiri...wipe clean the tawa with a dry cloth so that the charred flour doesn't stick to the next one.

Serve pathiris either dipped in medium hot coconut milk or with coconut milk on the side as an accompaniment

LONG TIME NO POST...

Yes...it has been such a long time since i did a blog post..almost a month...no? Vacation had started , and I lost no time in packing my bags and hightailing it to my hometown in Kollam for some long awaited TLC and R&R . I spent ten days with my parents..then a couple of days bonding with cousins at a gettogether in Cochin, took a short trip to a Beach resort in Kovalam (thank you, vappa and umma!!)and was back home by the fifth of April.

Then why the long absence from the blog? you might ask..
It's wedding season in Kerala now...and I've been running around attending weddings and pre wedding parties for the past two weeks . It's been good fun though, since I really enjoy dressing up. In kerala, we go all out for the weddings..garish heavy jewellery, kanjeevaram and silk saris, jasmine flowers, ...though I must add that of late, there has been a trend towards designer saris and diamond jewellery.

My niece ,A,( the one who loves my carrot cake,remember?)is getting married on May 3rd..and the whole family (my husband's family) have all been so busy shopping for her trousseau and for all of our outfits too...It's been a tradition in our family to do the shopping together...so you can just imagine the mayhem we create when all seven daughter in laws , one sister in law, one mother in law, and twelve to fifteen kids descend upon a shop!!


So you can see how busy I have been, (tee hee!!)For now, I'm posting a very special recipe which is very close to my heart. An old time favorite, a traditional snack, Sarkara Ada. My maternal grandmother, Amma, used to make these for us, whenever we would go to her house for the vacations. Ada, Diamond cuts , Elayappam or chakka ada, these were her specials. THe other two recipes, I will be posting soon...(as soon as I get around to making them and taking a pic!) but today is for

AMMA'S
SARKARA ADA

Ingredients

For the Ada
Rice flour 1 cup
Salt 1/2 tsp
Water 1 cup
A drop of coconut oil (optional)


For the filling
Jaggery 250 gms
Coconut 3/4 cup
Cardamom 3
Cumin seeds 1 tsp
Salt a pinch


Method:

For the filling...
1. Melt jaggery in 1/4 th cup of water, cool and strain. Heat again till thick and sticky.

2. Add coconut, salt, and powdered cardamom and cuminseeds.(tasty tip:heat the cardamom and cuminseeds together either in a pan or inthe microwave before powdering..this brings out extra flavour and smell)

3. Mix well.

For the Ada...

1. Boil water and salt . Add rice powder to the boiling water, all the while stirring briskly with a spoon, till the water dries completely and you get a lumpy scrambled mass of cooked rice flour. Leave to cool

2. When the dough has cooled a bit, scrape onto a thali or a flat surface, and knead well with wet hands(this helps in easy kneading) Warning...don't use too much water on your hands...then the dough will become too sticky!! When fully kneaded, add a pinch of coconut oil on your palms and knead one last time for extra softness.

3. Make medium size balls out of the dough. Take one ball at a time and place it in either a pathiri press or your palm. Press it till it is thin and round . Keep this on a small piece of banana leaf or oil paper.

4. Place 1-2 tsp of the filling in the middle of each ada, then fold in half. Press lightly at the semicircular ends to seal the filling in . Fold banana leaf too on top. Do like this with the rest of the balls.


5. Steam for 15 minutes, and serve hot or cold..personally, I like it hot!!

AND LIFE GOES ON...

Life goes on...pretty much as usual.. still on my diet...(sigh) ..with occasional lapses (ummm..okay...not occasional...make that every two days...but what can I do when that choclate cake grins wickedly at me?)
hmmm..then, I started going for yoga...the day after i started, the instructor informed us that she would be on a vacation for the next one week, so please come back in a week's time....boohooo...think of my state..I had stretched all my muscles and my whole body was a mass of aches , which might have eased of if I had been able to continue uninterrupted...but now...
I could do it at home..no?Ugh..don't get me started on that story...The minute I change into my sweats and roll out my yoga mat, someone will ring the doorbell or the phone starts ringing. Sheesh!I think the whole world is in on this conspiracy to not let me slim down!!
One motivation for me to lose a few kilograms is this....the other day, me eldest,Junaid was sitting and watching me get all dressed up to go for a party, and I asked him.."why so quiet?what are you thinking da?" and he replied.."Umma, you look so beautiful when you get dressed like that...but you need to be a bit more thin..that would make you so glamorous!"OOOf!Out of the mouths of babes....what words come tripping out!glamour, indeed!Then I decide...if not fo me, let me do this for him....so here's to you , my darling junu...let's see if you can motivate me to lose afew kilos!~

Today, I'm posting this easy recipe for American chopsuey...an instant hit with the young and old alike..I must say that it's one of my star creations...it looks so colorful!!

AMERICAN CHOPSUEY

Ingredients:

noodles 1/2 packet
Cornflour 2 tbsp
Oil to deepfry
Onion 1 chopped
Capsicum 1/2 sliced as thin strips
Carrot 1/2 sliced as thin strips
Garlic 1 tbsp chopped
Ginger a pinch
celery 1 tbsp chopped
Cabbage 2 tbsp shredded thin
Chicken 1 breast piece or
other boneless piece cut as thin strips
Water 2 cups
Ketchup 1 tbsp
Pepper 1/2 tsp
salt 1/2 tsp
sugar a pinch
Ajinomoto a pinch
Egg 1

Method:

1. Boil and drain noodles. Spread on a flat surface and sprinkle 1tbsp of the cornflour onto the noodles.

2. Deep fry in hot oil till golden in colour and crisp. Keep in an airtight box.

3. Saute all the vegetables in 2 tbsp oil. When soft, add all other ingredients except cornflour. Boil.

4. When chicken pieces are well cooked (5 minutes)add cornflour. Let it thicken a bit, then turn off heat.

5. Just before serving, fry the egg (bull's eye).

6. To serve, arrange the fried noodles on a platter, pour steaming hot sauce over this, then place th fried egg on top. Serve immediately.

Tip:
1. You could fry the noodles a day before if you want...just make sure you keep it in an airtight box, so it will still be crunchy.
2. The ajinomoto is optional,if you want, you can add half a chickenstock cube. I also add a dash of red chilli powder to make it more palatable for us Indians!

RECIPE FOR A HAPPY YEAR

Take twelve complete months.
Clean them of all bitterness, hate and envy.
Cut them into 29, 30, or 31 pieces,
but do not cook them all at the same time.
Prepare one day at a time, with the following ingredients:
a pinch of patience, a pinch of courage, a pinch of work.
Add to each day one part hope, faithfulness, and kindness.
Mix well with one part prayer, one part meditation,
and one part application.
Season with a portion of good spirits, a pinch of happiness,
a little action, and a good measure of humour.
Place everything in a vessel of love.
Cook well on the flame of radiant happiness.
Garnish with a smile and serve abundantly.

Hi!! hope you all have a great year ahead..me too!!
I've prepared a long list of resolutions for myself for the coming year...want to hear?
1. Be more patient with my kids. Don't yell all the time!!
2. Start my morning walks again(I started today!!)
3. Go for yoga.
4. Diet...Diet..Diet..Lose at least 10 kgs this year..
5. Experiment more with food.
6. Learn sewing .
7. Do more crafts with the children.
8. Plant a tree every month in some public place.
9. Be more eco friendly..Stop using plastic.
10. Save water.

I think that's enough for now...let's see how I manage..eh?
Today morning..I've been whizzing around my house giving it a good cleaning and dusting. Every single corner is now squeaky clean...just waiting to start the new year all clean and clutterfree!!
Was planning to start my heavy duty diet tomorrow...and then my friend S, drops in with a blueberry cheesecake as a new year gift!!!
Sheesh!!Have ruthlessly divided the cake into portions for the kids and my old watchman(let him grow fat!!hahaha!!)and a portion for my neighbor too!!
there!!wasn't I good!!I didn't touch a single piece!!

BATTER FRIED PRAWNS

Ingredients:

500 gm prawns
1 tbsp crushed garlic
1 tbsp crushed green chillies
1/2 tsp pepper
2 tbsp oyster sauce
1/2 tsp salt
3 tbsp maida(flour)
3 tbsp cornflour
1 egg white
a pinch of soda bicarb
a pinch of baking powder
2 tbsp Spring onion/celery finely chopped
Oil to deep fry



Method:

1. Shell and devein prawns, leaving the tails on.

2. Mix together crushed garlic, green chillies, oyster sauce, salt and pepper. Add prawns and Refrigerate for two hours.

3. Mix flour, baking powder, cornflour, whipped egg white, sodabicarb, and enough water to make a thick batter.

4. Heat oil till smoking, then put low flame.

5. Holding the prawns by the tails, dip in batter, then drop into hot oil.

6. Fry until golden, turning once. Drain. Serve hot with spring onions chopped sprinkled on top as a garnish and with shezuan sauce.


SHEZUAN SAUCE:

Mix together tomato ketchup 4 tbsp, chillisauce 2 tbsp, vinegar 1 tsp, chopped spring onions, chopped green chillies 1/2 tsp, a pinch of sugar, a pinch of salt, and a pinch of ajinomoto. Heat in a saucepan till well blended, cool, and serve with prawns.

HAPPY NEW YEAR!!!

CHICKEN SOUP FOR A SCHOOLBOY'S SOUL

Hey there!
Just got back from Chennai. And boy, have I got a special recipe for you!But first things first..I must tell you how I got this special recipe..My husband ,N, studied in Crescent School, Chennai.His schooldays left him with such good memories, that we all had to suffer through endless stories of his school..how it was so beautiful, how they had a mango farm next door, how they would steal mangoes...the football matches, the swimming pool...and best of all..the food!!It seems every Thursday night they would have a sort of soup ( erachi kanji) with cutlets...and you should see him when he waxes lyrical over the merits of that erstwhile Kanji...I swear...I could see his eyes glazing over...
He has six sister-in-laws, remember? Everyone tried..to replicate this wonder dish for him...poor dears..
"mmmm..hmmm.." "so..so..." "the taste is still not right.." "there's some thing missing...""the kanji at crescent was too good..this doesn't come any where near that.."
These were just some of the dialogues they got to hear after he'd tasted their best efforts...
By the time we got married...and I had started hearing about this special dish..I decided I wouldn't even dare to try to make this ..Z, one of my co-sisters asked.."why, Resh, why wouldn't you try to make something that your husband is obviously crazy about?"" uh ,huh....I'm not going to compete with the taste of good memories..Most probably that kanji might have been a passable dish...he only thinks it's so great because he has associated his schooldays and all the good memories with that...whatever we make...it just won't be the same!!"

But after so many years, Z still was not ready to give up..Last month, she got a recipe from a Chennai local, and sent it to me, asking to try it..I had no hopes...but I didn't want to disappoint Z, who had gone to so much of trouble ..so I made it. And what do you know? "this kanji tastes almost like that one...there's just one tiny thing missing still..." I threw up my hands in despair...
Anyway, past is past...Last week, he was invited for an alumni get together at his school, and N jumped at the chance to rekindle old memories and forgotten friends.
When I met some of his old chums, I remarked teasingly about his kanji fetish...and it seems he is not alone in this!! Every single alumni gathered there remembered that kanji with such special fondness that some of them had even asked if it was on that day's dinner menu!!Wow!!this must be some kanji..huh!!
Anyway, turned out that I was unable to attend the dinner, so I missed tasting the dish( ya, they still make it at the school even 24 long years later!!amazing..no?)I told N to get the recipe from the chef, but his friend s, who heard this, went one better..He had got the recipe a few years ago, and his wife now knew how to make it, so he brought a sample to the hotel where I was staying..just so I could taste it for myself!!
And though I hate to admit it ...it truly was delicious..N was right when he said it was special..it is one of a kind..a very unique dish..
I'd like to dedicate this post to all crescent alumni..who are still schoolboys at heart...
A big thank you to S, and F, his wife, for sharing this recipe with me...




ERACHI KANJI

Ingredients:

Basmati rice 200 gms
Moong dal ( cherupayar parippu) 50 gm
Chopped vegetables
(carrot, cabbage, beans) 50 gm
Tomato chopped 50 gm
Turmeric powder 1/2 tsp
Chilly powder 1/4 tsp

-------------------------------------Put all these items in a pressure coker, add enough water to cover everything, and cook for 10 minutes. Cool------------------------------------------------------------------------------------

Coconut grated 1
Water 2 glasses

------------------------------------Blend well and strain to get thick coconut milk.Keep aside---------------------------------------------------------------------

Chicken 100gm
Ginger garlic paste 1 tbsp
Water 1 cup

------------------------------Spread the paste on the chicken, and cook till well cooked. when cool, shred chicken into thin slices.----------------------------------

Curd 1 tbsp
Cardamom 6 or 7
Cinnamon 1' piece
ginger garlic paste 1 tsp
Ghee 2 tbsp



Method:

1. Take the cooled rice mix, and add to blender. Blend for a second, then stop. You just need to get the rice and veggies just a bit mashed, so you can get tiny pieces, but no big lumps..

2. Add coconut milk, shredded chicken, and curd and mix by hand. No blender this time.

3. Heat ghee, add cardamom, cinnamon, ginger garlic paste, and saute till light golden. Add to the kanji. Serve hot with cutlets or samosaas as accompaniment.

Tip:should be more like a soup..thin..not thick..

AN IFTAAR PARTY

It was the last day of Ramzaan.
A whole month of fasting…and it was getting over so soon!!I don’t know where the time flew!
I felt sad that it was ending. We had been going for Iftaar parties , and inviting people to our home for Iftaar too… It was a time for togetherness, and prayer. It was a foodie’s delight too, what with the whole day revolving around the preparation of Iftaar and Suhoor.
My husband has six brothers and one sister..yes, a large family!! So when we get together for Iftaar , what we do is bring one or two items each, so there is no burden on the person who is hosting the party…potluck, that’s what it’s called..no? So on the last day of Ramzaan, we had all gathered together at my in-law’s home, the Tharavaadu, (ancestral home) as we call it. Seven brothers, and their wives and kids ,one sister and her husband and kids….it was a grand gathering ..and the table was groaning under it’s delicious load. I really wanted to take a snap of the table after it was fully set, so I could post it on my blog..but by the time we had finished setting the table, it was Iftaar time, and all had descended on the food …it was a blur after that…By the time I got my wits back , we had finished our repast,and finished the evening prayers too!! So there you go, all my readers will have to make do with my talk instead of seeing the table for themselves!
My contribution to the Iftaar that day were mini pizzas, Adukkupathiri with prawn filling, and mini American chopseuys.
One sis-in-law had brought stuffed chillies and prawn pie. The chillies were so hot and spicy that I never even tried them..I have a very low tolerance for chillies…my husband’s family, meanwhile, just love them!!They eat chillies any way…pickled, plain, stuffed….ugh!!I’m feeling hot just talking about it!!Will definitely post the recipe in another post though, for all chilli afficianados...
Another sis-in - law had brought chattipatthiri, which is a very famous malabari dish..will post that recipe also...
Today, let me give you the recipe for Adukkupathiri with prawn filling.
(OOps!..sorry about the picture being the wrong way up...but...I'm not soo technologically advanced that I know how to turn it the right way up!!)

CHEMMEN ADUKKUPATHIRI

Ingredients:

For pathiri:
Biriyani Rice 1 cup
Coconut milk 3 cups
Egg 1
Salt 1 tsp
Cooked rice 1 tbsp ( optional,makes pathiri softer)
Soda bicarb 1/2 tsp


For filling:
Prawns(small, shelled, deveined) 250 gm
Onions chopped finely 2
(I love the tasye of button onions more, so if u like, u can substitute 12 small onions for the onion)
Ginger(chopped fine) 1/2 inch piece
Garlic (crushed) 6 nos.
Green chillies(chopped finely) 8
Tomato(chopped fine) 1/2
Turmeric powder 1/2 tsp
Chilli powder 1-2 tsp
Cumin seeds powdered 1 tsp
Coriander powder 1/2 tsp
Soya sauce 1/4 tsp(optional, this adds more taste)
Salt 1/2 tsp
Curry leaves(chopped) a stalk
Coconut oil enough to saute the above items without it turning
dry


Method:

1. Soak the biryani rice in water either overnight or for at least 3 hours.

2. Grind together all the ingredients for the pathiri till the rice is fully ground into the coconut milk.( approx. 10-15 minutes in a mixie). Strain and keep.

3. Take a steamer, and fill with water and keep to boil.

4. Meanwhile, take a deep dish which will fit inside the steamer. Make sure it will accommadate the pathiri and filling too..Also, make sure that there are no indentations or designs on it, since the pathiri tends to stick to these grooves, and when you try to slide it out, your finished pathiri will crumble up.Grease the dish with some ghee, pour 2 large tbsp of the batter, and steam.

5. After 5 minutes of steaming, turn heat to low, and open steamer. Do not take the dish out of the steamer. Put half of the prawn filling and spread out as a thin layer. Pour one more tbsp of the batter on top of this and steam on high again.

6. Open again after 5 minutes of steaming. Pour one more spoon of the batter on to this layer. Steam again.

7. Open after 5 minutes, spread the rest of the prawn filling onto this, pour one spoon batter and steam again.

8. Open again after 5 minutes, pour the rest of the batter as the next layer. Steam again for 15-20 minutes.

9. Remove from steamer and leave to cool.

10. Invert this dish onto a plate,Cut into pieces and serve while warm.


Filling :
1. Cook prawns in 1 cup water, a pinch of turmeric and a pinch of salt. Drain.

2. Saute together all items in coconut oil till well mixed .

3. Add prawns last. Mix and use as filling.

Some suggestions.....
1. You could use the prawn filling as a lovely accompaniment to rotis,etc..
2. If the pathiri doesn't come loose from the dish when you invert it, try running a sharp knife around the edges and then invert it.
3. This pathiri can also be made without prawn filling. Just pour 1tsp ghee in between layers each tie, steam and invert onto a plate. Cut into diamond shapes, serve hot with mutton or beef or chicken gravy. This is what I make for dinner on some days...adukkupathiri + beef curry.
Check out my beef curry recipe...
4. If you have any chicken curry left over,take the chicken pieces, debone them, put them back in the curry and heat till all the water has dried up, and voila! you get a lovely chicken filling for making chicken adukkupathiri!!

A FRUIT WHIP

My garden is ablaze with flowers today..
I do so love to sit at my garden bench,soaking up the morning sun’s tender warmth.
And I marvel at the beauty of it…So much colour..Did I really plant this garden myself? Truly, I never expected such loveliness when I started planting the flower beds last year. Now, the bright flowers spill out of their beds, and butterflies flutter aroud everywhere…Is this what they call Heaven?
I am relly sorry that I cannot write anything today other than such trite nonsense..It is Ramzan after all… and one just can’t think properly on an empty stomach..As we reach the end of this month, we’re all getting tired faster, our movements are more sluggish, and we pass the days in a blur of prayers and cooking. And my tired brain cries out for some simple recipes to make…
Yesterday, at Iftaar( breaking of our fast), I made mixed fruit whip.It’s lovely, easy to make, pleasing to the eye, and so light and tasty. Just what the doctor ordered…full of the richness of fruits and milk, this recipe is perfect for ahot summer day too !!
..
MIXED FRUIT WHIP

Ingredients:

Chilled Milk- 4 cups
Condensed Milk(optional) 2tbsp
Sugar ¼ cup
Vanilla Essence ½ tsp
Apple 1
Papaya (not too ripe) ¼ cup
Small banana 3
Pomegranates ½ cup


Method:

1. Mix together milk, condensed milk ,sugar, and vanilla essence.
2. Chop fruits except pomegranates into tiny pieces.
3. Add to the milk.
4. Chill and serve cold.

THE STORY OF THE MALLU MOMOS

I saw this lovely recipe in a chinese cookbook, and the thought passed my mind that this was such a lovely idea for my ramadan recipe section. Not too oily, healthy, and very light on the stomach too!
So when I went to my home in Kollam, last week, I made this dish and presented it with a flourish..(a lot of pride too...it looked quite proffesional and stylish..)Ta daaa!!Take a look at that!!It's a work of art!!And sure enough, my brother S and my umma(mom) were in raptures at it's aesthetic appeal..And the taste....ahem...
I think the chinese would love it for it's sophisticated taste...but for a true blue mallu...you need a little more spice and stuff to sink your teeth into..
The look on my Vappa's (dad) face said it all...'Do I dare to spit it out and risk insulting her...or should I swallow this vile stuff and insult my palate?'
My poor brother, who had been waiting eagerly to eat his siter's famed cooking after a long gap, really tried...valiantly ploughing on with the business of chewing the tasteless mush..till I said.." Oh stop it , everyone..I know it's horrible.. you don't have to act for my sake!!"
Even so, I was truly offended by their releived smiles....really...they could have acted for my sake..
So Umma gave me a small advice." My dear Resh, Authentic Chinese food is all nice, But for us old mallus, we prefer something spicy and tangy , so why don't you try this with a different filling? More Indianised?"
I took her advice, and changed the recipe for a more spicy filling,and...it is now a smash hit!!So take a look at my Mallu Momos !!
Perfect for parties , you could make them ahead and steam just before serving.

MALLU MOMOS

Ingredients:

Filling::
Onions chopped finely 2 medium size
Green chillies(minced) 8
Capsicum chopped finely 1/2
Spring Onions chopped finely 4
Celery chopped finely 1/4 cup
Garlic (minced) 4 cloves
Boneless chicken (cooked and minced)-250 gms
Soya sauce 1 tbsp
Chicken stock cube(optional) 1
Chlli sauce 2 tbsp
Water/stock 1/4 cup
Chilli powder a dash
Salt not needed if you're adding stock cube...otherwise, add to taste.

For the pancakes:
-----------------
Egg 1
Cornflour 3 heaped tbsp
Maida 5 tbsp
Soda bi carb 1/2 tsp
Milk 1/2 cup
Salt 1/2 tsp
Water 1 cup


Method:

1. Saute onions in 4 tbsp oil till soft.

2. Add rest of filling ingredients, except for chicken and water. Saute well.

3. Add chicken , then water.

4. When all ingredients are well mixed, and soft, turn off heat.

5. Make pancake batter by putting all ingredients in a blender and mixing well. Keep aside for 15 minutes.

6. Assemble everything near the cooktop..the filling, a chopping board, to make momos, and a steamer for keeping momos in after making it.

7. Heat a small non stick frying pan , pour in about 1 large tbsp of the batter, swirl the pan around, till the batter coats the bottom of the pan evenly.

8. Cover and cook for two minutes, then flip over onto the chopping board nearby.

9. This part , you have to do fast, before they become dry. Put one tbsp of the filling in the middle of the pancake, then, bring the edges together over the filling so that it forms a small sack. Press firmly at the neck of the sack for a minute. It will stick together.

10. Keep aside in a steamer and repeat for rest of the momos, steps no.9 and 10.


11. Just before serving, steam gently for 5 minutes.

12. Lift carefully onto plate, tie the neck of the sacks with a spring onion strand.

13. Serve hot with Thai chilli sauce or any kind of chilli sauce.


A little complicated, but once you get the hang of it, they get easier each time. And they look so gorgeous..
You could make them at ;east one or two days before and store them in plastic containers in the refrigerator, steaming them just before serving.

ONAM CLASHES WITH RAMZAAN

Today was Onam. All over the world, wherever there is a mallu, Onam is celebrated, regardless of colour caste or creed. Onam is special. It is our festival, it is a time for gathering family and fiends together and swapping stories about how big your sadya ( feast) was..
This year, there was a big difference. We mallu muslims were faced with a big question. To celebrate onam or not to celebrate. This year , caste did come in the way of celebrations. For muslims all over, Ramzaan is happening .. we are fasting . So how can we celebrate Onam when our religion tells us to restrain from celebrations and merrymaking and concentrate on prayers?
So all of us mallu muslims were put on the spot. No Onam for us this year. And so we watched all mallus celebrate Onam without us..
Normally, every year for Onam, My family would gather at the ancestral home of my husband. Clad in traditional Mallu wear, we would be a sight for sore eyes. In cream mundus with the grand gold border, the traditional mallu costume is beyond words. The children would be wearing paavada and blouses in a variety of colours…every lady would be sporting a long strand of jasmine on her hair, and chunky gold jewellery too.
We would put the pookkalam(floral carpet). The kids would do it, with many comments and teasing from the elders..

And we would serve the traditional Kerala feast on tender plantain leaves (thooshanilaa). Steaming hot rice, Pappadam, Sambaar , Parippu, Olan, Kaalan, Aviyal, Pachadi, Achaar, Upperi, Sharkkaravaratti, …..the menu is a foodie’s delight!!
The ladies would serve the men first, then the children..and when they were finished , we ladies would sit down to be served by the men and children.
Aaah…so many things we are missing this year…
So today, in defiance of the fact that it was Onam, I made this totally non mallu like item for Iftaar( breaking fast).
Mutton Vindaloo!!

MUTTON VINDALOO

Ingredients:


Mutton 1 kg.
Garlic 4 cloves
Ginger ½ inch piece
Turmeric 1 tsp
Red chillies 10
Cumin Seeds 4tsp
Vinegar ¼ cup
Onions sliced 4
Tomatoes chopped 4
Green chillies 2
Salt 1tsp


Method:

1. Wash meat. Wipe dry.
2. Grind together red chillies, ginger, garlic, turmeric and cumin. Make a paste with the vinegar.
3. Smear the paste on the meat and keep aside for 2 hours.
4. In a pressure cooker, sauté onions in 4 tbsp oil till soft ;put in meat and sauté again.
5. Throw in the tomatoes, green chillies, salt, and add enough water to just cover the meat.
6. Pressure cook for 20 minutes.
7. If it’s too watery, cook agin without covering till it is thick gravy.
8. Serve hot with rotis, or any type of bread.

LEFTOVER MAGIC!

Yesterday we had fried chicken for dinner..and we had a fair amount of leftovers. What to do with fried chicken? I remembered my sister-in- law S, making meatballs with chicken and pasta..
I first removed the bones, then shredded the fried chicken in a food processer. A dash of steak sauce, (yes!!crazy, isn't? worked out well though..) and other assorted ingredients , and my meatballs were ready. I think any type of chicken will work out nice for this..I did'nt add too many spices , etc, since the fried chicken already has a nice taste..if you're adding pieces from a chicken curry too , I think it wil be as nice. Take a look at the picture below, and you'll understand how tasty it was. I had served the meatballs onto a platter, and I had just gone to get the camera from my room. By the time I got back, half the balls were missing!!



CHICKEN MEATBALLS

Ingredients:

Chicken(cooked and shredded ) 2 cups
Pasta (macaroni is best) 1 cup
Steak sauce 2 tbsp
Pepper 2 tsp
Basil or parsley 1/2 tsp
Egg 1
Cheese, grated 1/2 cup
(mozzarella or cheese slice)
Fresh breadcrumbs 1 cup

Method:

1. Cook pasta and cool. Once cool, shred coarsely in a food processer.

2. Mix together all ingredients except bread crumbs.

3. Roll into small ping pong sixed balls.

4. Roll in bread crumbs till well coated, then deep fry in hot oil.

5. Serve hot .

RAMADAN ,THE MONTH OF FASTING

Ramadan has started today. This is a very special month for muslims. It is a time of fasting, prayer, and doing good. I love this month so much..for the control over ourselves, for the deprivation..for the charity, the feasting in the evening, for the prayers...most of all, I must say that i love the fact that as a family, it is a time for bonding and becoming even more closer. Waking up for edeyathaazham or Suhoor , the pre dawn time to eat, we all have a meal together, sit around chatting about this and that, and when the Subahi , early morning call for prayer is heard from the nearby mosque, we all stand together and do namaz,(pray) together.. yes...even the smallest member of opur family, J3, who is only 4, joins us for this. The feeling of well being and piety and love that I feel all around me when I am surrounded by my family in prayer is indescribable..
And nombu thurakkal,or iftaar, breaking our fast is also pretty special. The whole family sitting around the table eating together... prayers afterward are also done together as a family.
It is a month of forgiveness, and charity..doing good for others takes on a special importance this month.
I think I'm going all religious on you and boring you to tears...so I think I'll just wind up now.. Before I stop, I just want to tell you that the next few postings wil be having special ramadan recipes . Apricots in milk is the recipe I'm giving you today. This is a very light dessert that can be served for Iftaar . It can also be made for any other time too.. Easy to make, with a lovely taste, light on the stomach too..One more tip, you should use the really dry apricots with seeds inside,like the one shown on the left side below..not the fleshy soft ones like the ones on the right side.




APRICOTS IN MILK

Ingredients:
Apricots 50 gms
Milk 2 cups
Condensed milk 1/2 cup
Sugar if needed


Method:

1. Soak apricots in milk for 1 hour and then boil together for 5 minutes till very soft.

2. Strain the apricots and keep aside. Remove seeds from the apricots.

3. Mix condensed milk with milk, and sugar if you like your dessert too sweet.

4. Put apricots(deseeded) back into the milkmixture, then chill.

5. Break open the seeds with a stone. You will get an almond fro inside each shell. Add this to the milk mix.

6. Serve chilled ..

GUILTY PLEASURES..

Ting-a –ling!!Ting- a-ling!!
As soon as I heard the sound of the brass bell ringing down the road , I knew that the Mithai seller was coming with his push cart.
’Ooh…Bombay mithai!!’
For those of you who haven’t seen or eaten Bombay mithai (poor suckers…you don’t know what you missed)..let me introduce you.
Bombay mithai or Madaamma pooda , as it is also called..is the original version of soan papdi, that sweet which mixes sugar with badam pista and cardamom. Soan papdi is nice, but nothing can compare with the taste of Bombay mithai.
When I was in school and college, these vendors used to come around, ringing their brass bells, nothing on their push carts other than a huge bell shaped glass jar, filled with fluffy white mithai. If you pay one rupee, you get a small cone of paper filled to the brim with Bombay mithai, sometimes even threatening to spill out …Nowadays, this is a rare sight. In cities, there are no Bombay mithai vendors. But here, in a small town like where I live, they can be seen occasionally, ringing their bells loud and clear.
And the taste…aah!! How can I describe the taste of it? Words won’t do justice to it. It melts in your mouth , filling it with the sweetness of sugar, sometimes..it is crunchy too.
I am sorry. I just won’t be able to properly give you an idea .
Anyway, yesterday when the Bombay mithai seller came, the kids were at school. So I bought some for myself and some for the kids. (like the good mother I am..ahem!!) I finished my quota in record time..and then started looking longingly at the mithai I had bought for the kids..
‘No...control yourself. are you a child , Reshma, that you have to steal the kids’ sweets?’
But finally I lost control and started on the other set too. Though it was wrong, I must tell you, the taste of that mithai was the most sinfully divine thing I’d ever eaten. The guilty pleasure must have added to the taste.
I consoled my conscience with the thought that what the kids don’t know won’t hurt them……(teehee!)
Now, what shall we make today? I can’t very well give you the recipe for Bombay mithai since I don’t know how it is made..so shall we go for a pudding?
Tender coconut soufflé is made from tender coconut water, which is kerala’s special drink. Sometimes, when tender coconut water is not available, I use coconut milk instead. Mind you, you must use thick coconut milk for that. The recipe with tender coconut water has a delicate and light taste. Perfect for after a heavy dinner, or to serve when we break our fast during ramzan.

TENDER COCONUT SOUFFLE

Ingredients:

Evaporated /condensed milk 1 tin(400 gm)
Tender coconut water 3 cups/tins
(tins meaning the tin containing evaporated/condensed milk)
China grass 1 packet(10 gm)
Vanilla essence ½ tsp
Milk ½ cup


Method:

1. Tear up the china grass into small pieces and soak in the milk in a saucepan.

2. Mix together condensed milk , tender coconut water, and vanilla essence in a blender.

3. Heat milk and chinagrass , stirring all the while, till the china grass has melted fully, and no trace remains.

4. Add to the blender and blend again for a minute.

5. This part is optional. If you have any tender coconut flesh available, spread thin slices on the base of a pudding dish.

6. Pour the mixed items onto this and keep in refrigerator for 1 hour till set.

7. Serve cold.

Tip: Once china grass has melted, it tends to set quickly, so you have to work fast after melting the chinagrass.

WATER FIGHT!!

It was a lovely spring day..butterflies everywhere..all the flowers were in full bloom..and the kids came home from school all tired and hot...J3 was crying..whining actually.."Umma...J1 pushed me !!I hate J1!!" Ugh..!!I hate whiny kids!!And when they're mine...they're even more irritating!!
And..KABOOM! A light bulb flashed on in my head!!Water fight!!
What a perfect time for a mommy sanctioned water fight!! So.. I grabbed three water guns, loaded them with water, and handed each to my whiny kids...
My!!Was it magic or what? The tears disappeared, huge grins split their faces...and the fight started!!



What fun we had that day..soaked to the skin...the kids trudged in laughing happily after an hour of intensive water fights...their anger forgotten, their tears forgotten....only the extreme joy of that hour remained.

After a bath, we all sat down and had a lovely teatime snack..Vegetable cutlets.
These are an integral part of mallu snacks..cutlets, whether they are veg or non veg, they are loved for their crispiness, and spiciness.
I make veg cutlets because they are a totally sneaky way of putting veggies on my kids' plates.Like children all over the world, they HATE veggies!!But cutlets, with a dash of ketchup will make them drool.
Check it out!!

VEGETABLE CUTLETS

Ingredients:

Potato -1 no
Carrot -1 no
Green peas -¼ cup

Onion (finely chopped) -1 no
Garlic (minced) -2 clove
Ginger (minced) -½ inch
Green chilli (finely chopped) -1 no
Red chilli powder -¼ tsp
Garam masala powder -¼ tsp
Turmeric powder -2 pinch
Coriander leaves (finely chopped) -3 stks
Salt (or to taste) -¼ tsp
Oil (for deep frying) -3 cup
Egg -1 beaten
Bread crumbs (for coating) -1 cup


Method:

1. Wash the veggies, cube the potatoes and carrots.

2. Boil cubed potatoes, carrots and green peas until thoroughly cooked. Drain water from the steamed vegetables and keep aside.

3. Heat a tsp of oil in a small saute pan and fry the minced onions, green chilli, ginger and garlic until slightly browned. Switch off and add this to the steamed veggies along with turmeric powder, red chilli powder, garam masala and salt. Let this cool completely .

4. Then mix (mash gently) to make a thick mixture. Take a small portion and roll them between your palms to make a ball, then press to flatten or shape the cutlet according to your wish.

5. Take each pattie, first dip it in the beaten egg and then place it on the bread crumbs to coat all sides.

6. Drop that in the oil and fry until its golden on all sides.

7. Serve piping hot with ketchup or sauce of your choice.

A MISTY MORNING WALK

It was a a misty morning today. I had been for my morning walk down the lanes nearby, and I could see the dew hang heavily on the leaves..so heavy, they looked like giant drops of water....It seems this type of dew are called kanneerthullikal(tear drops)The kids had a grand time, plucking the kanneerthullikal and rubbing them against their face and arms..leaving a sticky wet trail behind.
The rains have gone..and it’s spring in Kerala now. There’s a lovely cool breeze blowing all the time..so lovely that I insist on throwing open all the doors and windows to let it flow throughout the house….( N goes around locking all doors as I open them…grumbling about security problems……my! He is so grouchy in the mornings….misty morning or cool breeze be damned!! )
Walking into my kitchen..I notice that the bananas have become too ripe to be eaten…hmm….waste..waste…I hate wasting food…Eureka!!
KAAYPOLA !!
This is a traditional malabari cake which is unbelievably soft ..tasty..and easy to make too!! You should use big yellow coloured bananas for this , and if you don’t like the taste of rose in your cakes, just add vanilla essence instead…but, be warned…adding rose water will retain the true malabari taste and smell..

KAAYPOLA
Ingredients:

Banana 4(chopped)
Eggs 8
Maida 4 tbsp
Sugar 4 tbsp
Soda bicarb 2 tsp
Nuts and raisins 1 tbsp
Ghee 4 tbsp
Cardamom 6
(remove husk and powder the seeds inside)
Salt a tiny pinch
Rose water 2 tsp


Method:

1. Saute bananas in ghee till golden an colour.
2. Add nuts and raisins . Saute for half a minute, keep aside.
3. Beat eggs and sugar till light and frothy.
4. Add maida and soda powder. Beat again.
5. Add cardamom and rosewater, beat again well.
6. Fold in the bananas gently, and bake till done. (15 to 20 minutes)
7. Serve hot .

RANDOM THOUGHTS...

Random thoughts...???
That's what you say when you can't think of anything in particular.Living up o an original threat this time around...I seriously am in a mood to simply ramble around..
Hope you all won't mind and will hang in there with me.
the time is now 6.30 am ...early in the morning...not a sound to be heard...aaaahhhh...not exacly, I can hear the sounds of the birds waking up !!
Do you think they might be setting out to catch worms..?(as in..the early bird gets the worm)UUUgh...God knows how they eat them...worms must be soo tasteless!!
Talking about birds..The other day, I noticed that a pair of tiny sparrows were building a happy home in one of the hanging lamps in my car porch..what a beautiful sight it was..truly a wonder..how they know what stuff to use...which is the best place to hatch their eggs..how to make the nest comfortable..I sat for at least two hours..just watching them...Hopefully they'll lay eggs an we'll soon have the chirp chirp of little baby sparrows in my porch.AAAAWWWWW....I just can't wait!!
Shall I round off my rambling session for now?Why don't we move on to my spring rolls..??Yess..I made spring rolls yesterday!!Just to show you how to make it!!A word of warning ..when you are reading through this recipe..it might seemlike a load of effort for a snack...but you have my personal guarantee that once you make this one or two times..you will find that it is actually very easy to make!!It's a very light snack with a hint of seasoning....The recipe given below makes about 6 spring rolls, (or more, if your pancake is smaller)and you can cut it in two, diagonally,which makes for 12 servings.



SPRING ROLLS

Ingredients:

For the pancake batter::
Maida (flour) -5 tbsp
Cornflour -2tbsp
Egg -1
Milk -200 ml
Water -100 ml
Soda bicarb -1/2 tsp
Salt to taste

For filling:

Spring onions -3 stalks chopped
Celery-1 stick chopped finely
Capsixum-1/2 cut in thin strips
Carrot-1 cut in thin strips
Cabbage-sliced finely 2 tbsp
Egg omlette-cut into thin strips from 1 egg
Soya sauce-2 tsp
salt pepper
Oil -2 tbsp
Garlic-chopped fine-10
Beans?cooked chicken-3 pieces cut in thin strips
----------------------------------------------------------
Breadcrumbs - for rolling spring rolls -2 cupd
Egg - beaten-to dip spring rolls in -1
----------------------------------------------------------
Oil - to deep fry rolls - 2 cups

Method:

First of all , may I give you a tip?Make the filling first, then get the bread crumbs, beaten egg, and a chopping board all ready near the stovetop where you will be making the pancakes.As you make each pancake, tip it onto the board, pour the next pancake, cover and cook on low flame.while the next pancake is getting ready ,fill the first one, dip in egg, roll in breadcrumbs, and keep aside.By the time you have finished this, the next one will be ready..and so it should go on till you run out of batter. The reason behind this is that when the pancakes are hot, they will be more malleable and easy to roll..plus you won't need any binding agent to keep it closed.it will stick fast. once they have cooled, you could still do it, but the end product won't have that smooth a finish.


For pancakes

1. Put all ingredients in a blender and blend till it is a loose batter. Allow to stand for 20 minutes.

2. Heat a small pan,pour 2 tbsp of the batter, and swirl the pan to cover the base fully till it is a thin pancake.


3. Cover and cook on low flame for a minute.


4. -Open the pan, use a spatula to slowly ease out a little bit of the side of the pancake(I use my fingers..the pancake will have started becoming loose ).Blow gently on ithat corner,and upturn the pancake face down onto the chopping board. Why face down?Because that sde is stickier and so it will help when sealing.

5. Spoon a large tbsp of filling horizontally in the lowr botom section of the pancake.

6. Fold bottom of pancake over the filling and gently press down.
Fold in both sides of pancake and gently press again.
Roll spring roll up to the top end and press again.

7. Dip once in the beaten egg, then roll in bread crumbs.

8. Deep fry in hot oil till golden brown in colour,drain and serve hot.

For filling.

1. Saute all veggies in hot oil for a minute till soft.

2. Add rest of ingredients, and remove from fire.