Urad dal vadas

Urad dal vadas

Vadas are hot favourites at any Udipi (South Indian) cafe. The accompaniments are coconut chutney and/or sambar, though kids also seem to like the vadas with tomato sauce. The ingredients are few but the method is a little tricky to master. Everyone has his or her tried and tested way...here is mine.

Makes 8 to 10 medium sized vadas
Soaking time : 4 hours
Preparation time : 15 minutes

Ingredients

1. 'Urad' dal or black gram dal (skinless) - 250 gms
2. Ginger chopped roughly - 1 tablespoon
3. Curry leaves chopped - 1 to 2 teaspoons
4. Salt to taste
5. Green chillies chopped - 1/2 teaspoon
6. Peppercorns (optional) - 1 to 2 teaspoons
7. Oil for deep frying

Method

1. Wash and soak the dal for 4 hours.
2. Drain and grind the dal, ginger and salt adding very little water. The paste should be firm (and hold its shape) and ground a little coarsely.
3. Add the green chillies, peppercorns (optional) and curry leaves. Adjust salt and mix well.
4. In a wok, heat enough oil for deep frying the vadas. The oil should become very hot and the flame should remain on high. Drop a small bit of paste to see if the oil is ready. (The dropped bit should float instantly and brown in about half a minute as it swells a bit.)
5. Now comes the part where everyone has his or her own version of making the vadas. I like to do it this way. I wet both my hands and take a blob of paste and pass it from one hand to the other till I get a round shape. Then with one finger, I make a depression in the middle of the blob and slide this into the hot oil. The oil should sizzle and bubble all around the vada and also through the hole that was made. Drop in some more vadas, without crowding the oil too much. Turn and cook the vadas. Once the vadas become a nice deep golden, lift them from the oil and set on kitchen paper to drain. Serve hot with chutney or sambar.

Step 4

Step 5

Step 5

Step 5

Step 5

Serve hot urad dal vadas

Tips

In step 1, soak dal in water that reaches at least a hand above the level of the dal.

After step 2, check whether the paste is light enough to get a crisp and light vada. For that, in a cup of water, drop a tiny bit of the ground dal and check to see if the ground paste sinks or floats. If the paste floats then the paste is well aerated and it is ready to be fried. However, if the paste sinks, then the ground dal can be aerated by either beating with your fingers or a whisk or even an egg-beater. This aeration is done so that the vadas will be soft inside and crispy outside. Otherwise the vadas could turn hard and unappetising.

A little chopped onions may also be added if you like in step 3.

Potato and meat pie

Potato and meat pie

A spicy take on the Shepherd's pie. A one dish meal best had in the cold season.

Serves 3 to 4
Preparation and cooking time: 40 minutes to 1 hour

Ingredients

1. Minced meat (either mutton or beef) - 1/2 kg
2. Potatoes (boiled, peeled and mashed) - 1/2 kg
3. Onions roughly chopped - 1/2 cup
4. Ginger very finely chopped - 1 teaspoon
5. Garlic chopped - 1 teaspoon
6. Tomatoes chopped - 1/2 to 1 cup (as required)
7. Green chillies chopped finely (optional) - 1 teaspoon
8. Mixed vegetables (like peas, beans, carrots etc) diced - 1 cup
9. Coriander powder - 1 teaspoon
10. Turmeric powder - 1/2 teaspoon
11. Chilli powder (or flakes) - 1/2 teaspoon or as required
12. Pepper powder - as required
13. Garam masala - 1 teaspoon
14. Worcestershire sauce (optional) - according to taste
15. Cream - 1/2 cup
16. Green coriander leaves - 1 tablespoon
17. Salt to taste
18. Oil for sauteing
19. Hard boiled eggs (optional) - 2

Method

1. Set oven for 175 degrees.
2. In a pan or wok, heat 2 tablespoons of oil. Add ginger, garlic, green chillies and onions and saute for a minute. Add coriander powder, turmeric powder and chilli powder. Stir for a minute on medium heat, making sure the spices do not burn.
3. Add the minced meat and stir, breaking any meat lumps as you stir.
4. Add the tomatoes, salt and a cup of water to cook the mince.
5. When the meat is almost done and dry, add the diced vegetables and 1/2 cup of water. Cook till the vegetables are done. Add the garam masala, worcestershire sauce (optional) and pepper powder. Adjust seasoning. Stir well. Chop the boiled eggs and keep aside.
6. Add salt, cream, finely chopped coriander leaves and a pinch of pepper to the mashed potatoes. Mix well breaking any lumps.
7. In an oven-proof deep dish, tip in all the meat mix and top with the chopped eggs.
8. Then, layer it with the potato mash and using a fork, make lines on top of the pie. Bake for at least 1/2 hour to 45 minutes. The lines on the potato layer should be golden.
9. Serve hot with a green salad.

Tips

This can be made ahead and baked at a mealtime. The method may be followed till the dish is assembled with the potatoes, and then it may be refrigerated. Baking time will be a little longer in such a case.

Spice amounts may be changed according to requirement.

"Aloo poha"

A wonderfully light but filling breakfast or snack that is easy on the tummy and a perennial favourite with my family. "Aloo poha" literally means potato with beaten rice and these are the main ingredients here. This dish originates in Western India, mainly Maharashtra.

Serves 4
Preparation and cooking time: 30 minutes

Ingredients

1. "Poha" or "chidva" or white beaten rice (thick variety) - 250 gms
2. Potatoes diced - 1 cup
3. Onions chopped - 3/4 cup
4. Green chillies (chopped) to taste
5. Salt to taste
6. Oil - 3 tblsp
7. White sesame seeds or "safed til" - 1 tsp
8. Cumin seeds or "jeera" - 1/3 tsp
9. Turmeric powder - 1/2 tsp
10. Curry leaves - few
11. Lime juice, chopped coriander leaves and a little grated coconut (optional) for garnish

Method

1. Heat the oil in a wok with a lid, on medium heat. When the oil is hot, add the sesame seeds and cover. After the sesame seeds splutter, add the cumin and stir.
2. Add the onions, potatoes, curry leaves, green chillies, turmeric powder and salt. Stir and cover to cook on medium heat.
3. Meanwhile, pick and clean the "poha" and place it in a colander. Wash the "poha" in the colander and make sure all parts of the "poha" are wetted well. It is better to do this step using drinking water. Leave the poha to drain. The poha swells a bit and the different grains show up well.
4. When the potatoes and onions are well cooked, added the damp "poha" and stir well. Cover and cook till the "poha" is cooked through and heated well. The "poha" should be yellow like the potatoes and hot to touch. Adjust seasoning.
5. Stir in some lime juice, grated coconut and coriander leaves. Cook for a minute and take off heat.
6. Serve piping hot.

Tips

Use the thick variety of "poha" as, while washing, the thin variety could become a damp sticky mass, in step 3.

Any remaining "poha" may be steamed well, in a colander, to be reheated.

Sauteed peanuts or cooked green peas may also be added along with the poha in step 4.

You may also crackle mustard seeds, if you like in step 1.

Easiest fish pie

Another family favourite and mine too for its absolute simplicity. The ingredients are easily put together and this can be prepared ahead of mealtimes and baked when you need it. This is preferably to be had on a cold, wet day though it tastes just as good at any other time too.

Serves 4 to 6
Preparation and cooking time 45 minutes to 1 hour

Ingredients

1. Fish (firm and fleshy) - 250 gms
2. Potatoes - 250 gms
3. Fresh bread crumbs - 3/4 cup
4. Milk - 1 1/2 cups
5. Eggs - 2
6. Cheddar cheese (grated coarsely) - 3/4 cup
7. Onions chopped - 2 tablespoons
8. Ginger (grated very fine) - 1/2 tsp
9. Salt to taste
10. Black pepper powder to taste
11. Chilli flakes to taste (optional)
12. Mixed vegetables diced (carrots, beans or peas) - 1 cup
13. Butter - 1 tablespoon
14. Coriander leaves or spring onion leaves chopped - 2 tablespoons

Method

1. Pre-heat the oven to 175 degrees. Boil the fish in a cup of water with a little salt and ginger. After cooking, skin and bone the pieces. Flake coarsely or leave as big pieces. (Fish stock may be used in another recipe or discarded with the ginger.)
2. Boil potatoes. Skin and mash coarsely.
3. Mixed vegetables like carrots, beans or peas may be cooked dry in a little water and salt.
4. In a bowl, mix all the ingredients except the fish and butter. Adjust the seasoning.
5. You can add the fish pieces into the mix or place them in a baking dish.
6. Tip all of the mixed ingredients into the dish and spread it out. The top need not be smoothened out. (An uneven top gives the pie a nice look when it is done.) Dot the top with the butter.
7. Place in oven and bake for at least 30 minutes or till the top has golden peaks.
8. Serve hot with a green salad.

Tips

Olive oil may be used instead of butter if you like.

I like to use a fair amount of black pepper powder and chilli flakes.

Small chunks of cheese also taste good here and there in this dish. Processed cheese cubes may be used if cheddar is unavailable.

Shrimp and tart mango in coconut sauce

Succulent shrimp and slices of tart mangoes cooked together and flavoured with a smooth coconut sauce is a favourite in our family and I try to make it a few times before green mangoes take a bow in summer.

Serves 4 to 6
Preparation and cooking time: 30 to 45 minutes

Ingredients

1. Shrimp (shelled, gutted and washed) - 250 gms
2. Tart green mangoes - 2 or 3 (should give about 1 cup of long slices)
3. Turmeric powder - 1/2 tsp
4. Chilli powder - 1/4 tsp
5. Onion (sliced long) - 1/2 cup
6. Salt - to taste
7. Coconut grated - 1 cup
8. Cumin - 1/4 tsp
9. Garlic flakes - 1 or 2 (depending on size)
10. Green chillies (depending on heat) - 3 to 5
11. Fish tamarind or "kudumpulli" - 1 or 2 pieces (optional)
12. Onions diced - 1 tblsp
13. Oil (preferably coconut)- 2 tblsp
14. Curry leaves - 2 sprigs
15. Green and red fresh chillies slit - 2 or 3
16. Fenugreek (roasted and powdered) -1/4 tsp

Method

1. Peel, stone and slice the mangoes in strips.
2. Check the mangoes for tartness. If not very tart, then prepare the fish tamarind by washing it under running water and tearing into smaller strips.
3. Combine items 1 to 6, and if needed the fish tamarind, in a vessel. Add enough water to come to a finger above the ingredients and cook till the mango slices can be cut through with a spoon.
4. Grind items 7 to 10 with 3 or 4 curry leaves into a smooth paste.
5. Add the paste to the cooked shrimp and mango mix and add a little water, if needed.*
6. Boil the shrimp, mango and coconut mix well, till it foams for a couple of minutes. Adjust salt. Take off heat.
7. Heat the oil in a pan and saute the diced onions till brown. Add the red/green chillies and the remaining curry leaves. Fry for a few seconds more and pour the tempering over the shrimp curry. Add the fenugreek powder. Mix everything well.
8. Serve hot with rice.

Tips

*Water needs to be added to get a fairly thick but runny gravy. However, it is likely that there is enough stock in the shrimp mix and you donot have to add any more water.

Use a "meen chatty" or a clay pot in this recipe if possible.

Quick banana "rawa halwa"

A nutritious and quickly made sweet that can quell hunger pangs or be a dessert. Perfect for active growing kids who require a lot of energy for all their various activities.

Serves 2 to 4
Preparation and cooking time: 30 minutes

Ingredients

1. "Rawa" or "sooji" or farina or semolina - 1 cup
2. Ripe banana mashed - 1 cup
3. Sugar - 2 or 3 heaped teaspoons or to taste
4. "Ghee" - 1 cup
5. Milk - 2 1/2 cups
6. Cashew nuts/ blanched sliced almonds (sauteed in "ghee")- 1 tablespoon
7. Raisins - 1 tablespoon
8. Green cardamom powder - 1/2 teaspoon

Method

1. Heat a wok. Add the ghee and "rawa". Stir and fry till the "rawa" is fragrant and almost golden brown.
2. Add mashed banana, sugar, cardamom powder and milk.
3. Stir and cook till the milk is absorbed into the "rawa".
4. Add the nuts and raisins. Stir well.
5. Scoop and serve hot or at room temperature.

Tips

The "rawa", nuts and raisins can be roasted in larger quantities and kept for ready use.

Slightly over-ripe bananas may also be used.

Bananas may be omitted if they are not preferred.

As a dessert for older persons, use less "ghee".

Semiya payasam

Semiya payasam

A simple and quick milky dessert.

Serves 4
Preparation and cooking time: 30 minutes

Ingredients

1. Vermicelli or "semiya" - 1 cup
2. Full cream milk - 500ml
3. Sugar - 2 to 3 heaped tablespoons or to taste
4. Butter or "ghee" - 2 tablespoons
5. Green cardamoms (crushed) - 4
6. Cashew nuts (broken)- 1/4 cup
7. Raisins - 1/4 cup

Method

1. Roast the "semiya" in a little "ghee" till it becomes a golden brown.
2. Boil the milk with the roasted semia, sugar and cardamoms.
3. Stir and cook till the semia is done.
4. Heat the remaining "ghee" and fry the cashews and raisins separately.
5. Add these to the payasam. Stir well.
6. Serve hot or cold.

Tips

Half teaspoon of cardamom powder may be used instead of crushed cardamom.

Use good quality semiya like "Bambino". Do not use any very fine variety as this will dissolve and become a thick congealed mass. The strands of vermicelli need to be separate even after cooking.

You can add 1/4 cup of broken bits of white "peda" or any almond or cashew "barfi" to the payasam in step 3, to give it some more interest.

Cashews and/or almonds may be used. Decorate with fresh rose petals if you like.

Some brands like "Bambino" also sell roasted vermicelli, so one can skip step 1.

Simplest Kerala beef fry

A very simple, Kerala restaurant take-away style of beef fry. It goes perfectly with warm Malabar parothas.

Serves 4
Preparation and cooking time : 45 minutes to 1 hour

Ingredients

1. Beef (trimmed and diced) - 250 gms
2. Salt to taste
3. Turmeric powder - 1/4 teaspoon
4. Onions or shallots chopped  - 1/2 cup
5. Ginger chopped very fine - 1 teaspoon
6. Garlic chopped very fine - 1 teaspoon
7. Coconut slivers chopped - 1 tablespoon
8. Coriander powder - 1/2 teaspoon
9. Chilli powder - 1/2 teaspoon
10. Black pepper powder - 1/2 teaspoon (optional)
11. Curry leaves - 1 sprig
12. Garam masala* - 1/4 teaspoon
13. Oil - 2 tablespoons

Method

1. Wash the beef very well, drain and put in a pressure cooker with some salt and the turmeric powder. Do not add any water. Pressure cook for about 30 minutes or till soft. After opening the cooker, boil off all the remaining water.
2. Heat a wok and add oil. When the oil is hot, add coconut slivers, ginger, garlic, onions and curry leaves. Saute till the onions and coconut turn golden.
3. Add the coriander powder and the chilli powder. Saute for a minute and add the cooked beef. Stir. Check seasoning.
4. Stir and cook till all the pieces are well-coated and dry.
5. Add the garam masala, black pepper(optional) and stir well. Cover the wok and keep the flame on low. After 3 minutes, open and stir again.
6. Serve hot with malabar parothas or "roti"s or rice.

Tips

Beef releases a lot of water while cooking, so I prefer not add any water before cooking.
*To make garam masala: 1 1/2 tablespoons of black peppercorns, 1 tablespoon of green cardamoms, 1 1/2 tablespoons of fennel, 1 tablespoon of broken cinnamon pieces, 1/2 tablespoon of cloves and 3 whole star anise have to be toasted gently for 2 minutes. Cool to room temperature and grind to a fine powder. This garam masala powder may be stored in a bottle in the refrigerator for use.

I like to do step 1 and have a batch of boiled beef ready to be sauteed, in the refrigerator.

"Avial"

Avial

An all time favourite in the family. "Avial" is a wonderful ambrosial mix of very mildly spiced vegetables in a smooth coconut sauce.

Serves 6 to 8
Preparation and cooking time : 45 minutes

Ingredients

1. Elephant foot yam or "chena" - 150 gms
2. Ash gourd - 150 gms
3. Onions - 100 gms
4. Potatoes - 100 gms
5. Pumpkin - 100 gms
6. Drumstick - 1 or 2
7. French beans - 6 or 7 Or Long beans - 3 or 4
8. Carrot - 1
9. Green unripe cooking banana or plantain - 1
10. Brinjal (tiny) - 3
11. Snake gourd - 100 gms
12. Tart green mangoes - 200 to 250 gms
13. Thick yoghurt - 1 cup
14. Coconut grated - 3/4 cup
15. Cumin seeds - 3/4 teaspoon
16. Green chillies - 3 or 4
17. Curry leaves - 2 sprigs
18. Coconut oil - 2 tablespoons
19. Salt to taste
20. Turmeric powder - 1 teaspoon
21. Bright red fresh chillies slit - 3 or 4

Method

1. All vegetables are peeled or scraped and washed and then cut in similar shapes and sizes. Shape and size are kept uniform for a pleasing visual. I like the shape being long sticks (around 1 1/2 inches long and 1/4 inch thick). You may cut it in any shape you prefer but all the vegetables should have the same dimensions. Keep each set of vegetable pieces separate.
2. Yam needs to be handled with some care. Some oil may be smeared on your hands before first peeling and washing. Cut in preferred shape.
3. Ash gourd may be peeled and the portion containing the seeds may be cut away. Wash and cut into pieces.
4. Onions are sliced long after peeling and washing.
5. Potatoes too are sliced long like the onions after peeling and washing.
6. Pumpkin may be treated like the ash gourd.
7. Drumstick/s may be peeled and cut in shape after washing. If the pieces are thick, each piece may be split lengthwise.
8. French beans or long beans may be topped and tailed and the string on the sides may be pulled away. Then, after washing, cut into shape.
9. Carrot needs to be peeled or scraped and washed. Then cut.
10. Green raw cooking banana or plantain needs to be peeled and cut. Keep the pieces in water.
11. Brinjals need to be topped and sliced long and put in water.
12. Snake gourd may be topped, tailed, scraped well and split in 2 lengthwise. The white fluff has to be scooped up and discarded and after washing, the 2 pieces may be cut.
13. Green mangoes may be peeled and stoned. Cut the mangoes into strips.
14. The yoghurt has to be whisked lump-free and kept aside.
15. Items 14, 15 and 16 have to be ground with water to get a smooth paste. (Add water little by little only.) The paste should be thick. Set aside.*
16. In a large thick-bottomed cooking pot, add items 1, 2, 3, 4, 5 and 12. Add enough water to just reach the top of the veggies. Add salt, some curry leaves and the turmeric powder. Stir**, taking care that the vegetables are not broken or smashed while doing so. Cover and cook on medium flame for a few minutes.
17. When the yam and the pumpkin pieces are a little soft, add items 6 to 11 and mix either by flipping them or with the stick end of the wooden spoon. Add water if needed to reach the top of the vegetables. Cover and cook on medium flame.
18. When the vegetables are all cooked well, add the coconut paste and mix well. Boil the "avial" till the sauce becomes thick. Adjust the salt.
19. Add the beaten yoghurt, the remaining curry leaves and the slit red chillies. Turn off the flame and mix well. Drizzle the coconut oil on the surface and mix just a little again. Cover the vessel and let the aromas mingle for about 10 minutes.
20. Serve hot with rice or "roti".

Tips

A potato peeler is invaluable when peeling most of the vegetables used here. However, the yams may be pared using a knife, the drumstick peel may be stripped off in parts and the snake gourd may be scraped on the outside.

* Some prefer the coconut mix to be coarse, but I find a smooth coconut paste to be better and makes the "avial" more flavourful.

**If you are good at flipping things in a cooking vessel, flip all these things around so that the turmeric and salt reach everywhere and the vegetables are mixed well. Use this method of moving the ingredients around the vessel throughout cooking this. Or else, use the long stick end of a wooden spoon to stir the ingredients around the vessel. The aim is to keep the vegetables from breaking.

Mackerel "thoran"

A simple and flavourful preparation of mackerel.

Serves 4 to 6
Preparation and cooking time: 30 to 45 minutes

Ingredients

1. "Ayla" or mackerel (or any firm and fleshy fish) - 250 gms
2. Fish tamarind or "kudumpulli" - 1 large piece or 2 medium pieces
3. Turmeric - 1/2 teaspoon
4. Salt to taste
5. Chilli powder - 1/2 teaspoon
6. Coconut grated - 1/4 cup
7. Ginger chopped - 2 teaspoons
8. Garlic chopped - 1 teaspoon
9. Curry leaves - 1 sprig
10. Onions or shallots chopped - 1/2 cup
11. Oil - 2 teaspoons

Method

1. Clean and wash the mackerel. To the fish, add items 2, 3, 4 and 5. Add 1 cup of water and boil for 10 minutes.
2. Crush in a mortar or grind without any water the items 6, 7, 8 and 9 to get a coarse mix. Gather into a ball.
3. When the fish has cooled, take each piece and remove all bones. Discard the bones, skin bits and fish tamarind. There is no need to flake the cooked fish in this step.
4. In a wok, heat oil and saute the onions for a few seconds. Add the cooked, boneless fish and the crushed coconut mixture to the onions. Add a tablespoon of water and make a tight heap of the whole thing. Cover with a lid and lower the flame to simmer and steam through.
5. Occasionally, give everything a stir, flaking the fish. Adjust seasoning.
6. When the fish has been heated through and infused with the taste of the coconut mix, take off the flame.
7. Serve hot with rice or "roti".

Tips

If, like my family, you find the taste of mackerel to be chalky or bland usually, then this is a good dish to try out.

Mackerel is called "bangda" in Hindi and "ayla" in Malayalam.

The fish tamarind has to be cleaned under running water to rid it of any grit.

Care should be taken that all big and small bones are removed in step 3.

Good dish for a buffet as there are no bones to handle.

For active and growing school kids

A ripe plantain sliced, shallow fried in "ghee" and lightly dusted with sugar and cardamom powder is a wonderful afternoon snack for active young children, especially just after a long day at school. It is calorie dense and easy to eat. If you have loved these as child, it is probably difficult to resist them later on too.

Serves 4
Preparation and cooking time: 20 to 30 minutes

Ingredients

1. Ripe plantain (nendrapazhum variety) - 4 (or 1 per child)
2. "Ghee" or clarified butter for shallow frying
3. Sugar - 2 to 3 teaspoons
4. Cardamom powder - 1/4 teaspoon

Method

1. Peel and cut each plantain in two in the middle. Slice each piece again to get 4 slices from each fruit.
2. In a frying pan, heat 4 tablespoons of "ghee".
3. Lay some plantain slices in the hot ghee and fry on medium flame. Turn over when the top is golden. Add more "ghee", if required.
4. When the slices are a golden brown on each side, place them side by side in a dish that has a cover.
5. Sprinkle the sugar and cardamom powder and cover the dish.
6. Open after about 20 minutes, when the sugar has mostly melted and run down the slices.
7. Serve warm.

Tips

"Nendrapazham" is a variety of ripe plantain available in Kerala.

As soon as you place the limp fried plantains in the dish cover it, as this helps create a warm atmosphere where the sugar melts a bit to seem like honey.

Cardamom powder is optional. This may be omitted or replaced by any other spice powder such as cinnamon, if you like. (Cardamom powder may be made by crushing a few cardamom pods and separating out the fibrous covering.)

"Ghee" or clarified butter is very good for growing kids. It is recommended that "ghee" made from milk is used and not hydrogenated oil.

Fish chutney powder

A different sort of dry chutney to have with a nice Kerala meal. Any sort of fleshy fish may be used for this.

Serves 4 to 6
Preparation and cooking : 45 minutes to 1 hour

Ingredients

1. Fish (any fleshy variety) - 250 gms
2. Onions or shallots chopped - 2 tablespoons
3. Ginger chopped finely - 1 teaspoon
4. Curry leaves from one sprig
5. Turmeric powder - 1/2 teaspoon
6. Chilli powder - 1/2 teaspoon
7. Salt to taste
8. Oil - 2 tablespoons

Method

1. Steam or boil the fish in 1/2 cup of water with the turmeric and salt.
2. After about 5 to 7 minutes of cooking, remove the fish from the water. Skin and bone it carefully. Discard the skin and bones. (Care should be taken that all bones, big or small are removed.)
3. Flake the fish using a fork or your fingers.
4. In a wok, heat the oil. When hot add the ginger, curry leaves and onions. Saute for 2 minutes and add the chilli powder. Saute for a few seconds only.
5. Add the flaked fish and stir.
6. Turn the flame to low. Spread out the fish and do not cover.
7. Stir occasionally and saute on very low flame for about 30 minutes. While stirring, break up any fish lumps and mash it with the spatula itself.
8. After a while, the fish will turn into a brown powdery chutney.
9. Serve as dry chutney with a hot Kerala meal of rice and curry.

Tips

The fish has to fry on very low heat for a long time.

Tinned fleshy fish (like tuna or mackerel) is ready for use in this recipe from step 4.

This is similar in appearance to dry coconut chutney.

"Raita" or yoghurt based salad for biriyani

Onion tomato raita

A cool refreshing "raita" is the right complement to piping hot spicy biriyani.

Serves 4
Preparation time : 10 minutes

Ingredients

1. Ripe red tomatoes chopped - 1 cup
2. Onions chopped - 1 cup
3. Green chillies chopped (optional) - as per taste
4. Yoghurt - 2 cups
5. Salt to taste
6. Black pepper powder (optional) - 1/4 teaspoon

Method

1. Mix all the ingredients except salt. Keep to cool in refrigerator.
2. Before serving, stir in salt and serve with biriyani.

Tips

Green chillies and black pepper powder make the raita spicy. So, these may be added only if you want.

Adding salt early makes the tomatoes and onions release a lot of water. The "raita" will be watery if this happens.

Mutton Biriyani

Mutton biriyani

Biriyani or biryani, an all-in-one meal, is usually made on special occasions in Kerala. Feeding a large gathering is made easier with a biriyani on the menu. Chicken or mutton are the usual favourites. Here, I have done a mutton biriyani. For chicken biryani, all you do is substitute the mutton with chicken in this method.

Serves : 8 to 10 persons
Marination time : 2 hrs to about 12 hrs in the refrigerator
Cooking time and preparation time (excluding marination time): 2 hrs

The ingredients and methods to prepare or cook them are given in order of the procedure.

Ingredients and method

A.

• Mutton pieces - 1 1/2 kg (3.3 lbs)
• Yoghurt - 2 cups
• Garam masala powder - 1 tsp
• Black pepper powder- 1 tsp
• Red chilli powder - 1 tsp
• Turmeric powder - 1 tsp
• Salt - 1 teaspoon

Step 1. Wash the mutton pieces well and drain in a colander. Mix all the items very well by hand (kneading the mutton pieces a bit) and keep in a covered steel or glass vessel. Marinate in the refrigerator for at least 2 hours and less than 12 hours.

B.

• Onions (sliced long) - 4 cups
• Vegetable oil for deep frying - 2 to 3 cups

Step 2. Heat the oil in a wok and fry the sliced onions in batches (on medium flame). The fried onions should only be a golden brown. Drain on kitchen paper. Reserve the oil in pan. (Fried onions can be done earlier and stored in the refrigerator too. This also keeps well for a few days in the freezer.)

C.

• Onions chopped - 2 1/2 cups
• Garlic - 50 gms
• Ginger - 50 gms
• Green chillies - 6
• Coriander or "dhania" leaves(cleaned, washed and chopped) - 1 1/2 cups

Step 3. Clean and chop all the items. Grind this with some water to get a smooth green paste.

D.

• Butter - 50gms
• Green cardamom - 6
• Cloves - 6
• Cinnamon - 1 inch piece
• Whole black pepper - 15
• Fennel seeds - 1 tsp heaped
• Mint leaves - 10

Step 4. In a thick bottomed large vessel, melt the butter. Add 4 tblsp of oil (the oil used for frying onions) and add all the dry, whole spices. Let these splutter. Add the green paste and fry till it turns brown. Scrape and stir often. Use some more oil from the frying pan if the paste sticks too much to the vessel bottom. Step 5.: When the paste is brown, add all the marinated meat and yoghurt. Stir well. Cover, bring to a rolling boil and then let it simmer for 45 minutes or till the meat is tender. Adjust the salt. Add the mint leaves after cooking is done. Cover the cooking pot. (I cook this in a heavy bottomed vessel as the flavour and texture of the meat is much better than if I used a pressure cooker.)

E.

• "Basmati" rice - 1 kg (2.2 lbs)
• Bay leaves - 4
• Cloves - 2
• Caraway or "shahjeera" - 1/2 tsp
• Cinnamon - 1/2 inch piece
• Salt - 2 tsp
• Water - 10 to 12 cups

Step 6. In a large vessel bring the water, spices and salt to a boil. Meanwhile pick and wash the basmati rice till the water runs clear. When the spiced water has begun boiling, add the rice and cook. The rice should be only half done. (The rice should mostly be opaque white in colour.) Quickly drain the rice in a colander. Spread out the drained rice on a large platter to cool. Pick and discard the bay leaves.

F.

• Saffron strands - 1 pinch
• Boiling milk - 4 tblsp

Step 7. Place saffron strands in a cup. Add boiling milk. Keep aside.

G.

• Juice of limes - 3 tblsp
• Handful of chopped "dhania" leaves

Step 8. Now to assemble the biryani. Check rice and mutton korma for seasoning. Next, keep the rice, the fried onions, the saffron milk, the mutton korma, the lime juice and the dhania leaves in an assembly-line formation. (This makes things easy.) In a thick bottomed vessel which can hold all of these things, we shall layer the biriyani. The first layer is of some rice, and then a couple of ladlesful of mutton with its gravy. Spread them well. Sprinkle some fried onions, some drops of saffron milk, some "dhania" leaves and a few drops of lime juice. Continue layering thus, till all the rice and mutton korma are used up. Take a wooden spoon and with its long stick end only, give the layered biriyani a light stir, without breaking any rice grains. Smoothen and press down the top of the biriyani rather firmly. Sprinkle the rest of the fried onions, saffron milk, "dhania" leaves and lime juice on top in a decorative manner. Cover with a tight lid and place the vessel on very low heat to "dum" cook the biryani. If possible a weight can be placed on top of the vessel to minimize steam escape. Place the vessel on a griddle (tawa) so that the biryani gets evenly heated and does not stick to the bottom of the vessel. After about half an hour, open the vessel carefully and check to see if the rice is fully cooked. (The rice looks curled when its well done.) If there are lots of water droplets on the inner side of the lid, you can be sure that the biryani is done. Else cover up again and let it "dum" cook for 10 to 15 minutes more.

H.

• Kewra essence - 1tsp (optional)
• Rose essence - 1 tsp (optional)
• Hard boiled egg - 1 per person (optional)
• Fried cashew nuts and raisins for garnish (optional)

Step 9. If you like the extra flavours of kewra and/or rosewater, then these may be added along with rice while layering in step 8. If you prefer,add a hard- boiled egg per person only while serving. (I skip adding these essences and eggs.) Garnish with fried nuts and raisins. Step 10. Serve hot with a nice, cool tomato and onion "raita", some pickles and fried poppadums. Enjoy!

Tips

tsp is a teaspoon;  tblsp is a tablespoon

Mutton, here, is goat meat. For biriyani, I prefer using the "raan" or the hind leg portion as it is meaty enough without being too bony.

"Dum" cooking means to cover the vessel tightly and to let the ingredients cook without any loss of steam, on low heat. Many people use a ring of dough to seal the lid of the vessel while the "dum" happens. This ensures no steam escape. However, I find that a tightly fitting lid also does a good job of shutting in most of the steam.

While making a chicken biriyani, it is good to avoid the bony back portion.

In case of chicken, it needs to be cooked for about 20 to 25 minutes only in step 5.

Any left overs may be stored in the refrigerator and steamed in a colander or warmed well in the microwave.

Chicken stew for "appam"

Chicken stew

The white stew is the perfect accompaniment to the "appam", the chicken, mutton or egg stews being foremost on everyone's list. There are also mixed vegetable or plain potato stews. This is how I make a white chicken stew.

Serves 4 to 6 persons
Preparation and cooking time: 35 to 40 minutes

Ingredients

1. Chicken - 1/2 kg

2. Potatoes diced  - 1/4 cup

3. Onions or shallots sliced long - 1 cup

4. Ginger sliced thin and long like the onions - 3/4 tablespoon

5. Garlic sliced long - 3/4 tablespoon

6. Fresh green  and red chillies slit  - 4

7. Curry leaves - 2 sprigs

8. Whole green cardamom - 3

9. Cloves - 3

10. Cinnamon sticks - 2 (half inch pieces)

11. Whole black pepper - 1/2 teaspoon

12. Fennel seeds - 1 teaspoon

13. Oil - 2 tablespoons

14. Salt to taste

15. Thin coconut milk - 2 cups

16. Thick coconut milk - 1/2 cup

Method


1. In a pan or wok, heat the oil.


2. To the hot oil, add items numbered 8 to 12. Let the cardamoms pop.


3. Add the ginger, garlic, some chillies and onions in this order. Saute till onions turn pink.


4. Add the chicken, curry leaves from one sprig and potatoes. Saute for a minute.


5. Add salt and the thin coconut milk. There should be enough liquid to cover the chicken and potatoes. (So if needed, add some more water.)


6. When the chicken and the potatoes are cooked, add the thick coconut milk, the rest of the curry leaves and slit chillies. Adjust for seasoning. Give it one boil and take off the heat.


7. Serve hot with "appam"s.


Tips

The recipes for "appam" and vegetable stew are given below.

I prefer using instant coconut milk powder to make the milk.

Mutton or hard-boiled eggs may be substituted for chicken. Mutton needs to be cooked well for a longer time or separately in a pressure cooker. Hard boiled eggs may be halved or left whole and added in step 6.

"Appam" and stew

Appam

The winning combination of "appam" and stew is often served at most Syrian Christian celebrations. Not to imply that it is not made otherwise at home... it is often part of the breakfast menu on a Sunday or any other holiday. For, the "appam" and stew creates a nice satiety that makes one benevolent towards the world at large! Now-a-days, some Kerala-based entrepreneurs sell excellent branded "appam podi" or rice flour for "appam"s. The instructions are good and so in jiffy, anybody can make soft and tasty "appams". However, if I have no such "appam podi", then I like to do the "appam"s this way.This method is quite simple too.

Makes around 15 to 20 "appams"
Preparation time : 4 hours for soaking the rice and overnight for fermentation
Cooking time : a few minutes

Ingredients

1. Raw rice *- 3 cups or around 1/2 kg
2. Coconut grated - 1/4 to 1/2 cup
3. Yeast granules - 1/2 teaspoon
4. Sugar - 1 tablespoon
5. Salt to taste
6. Oil - a few teaspoons

Method

1. Pick and wash the rice. Soak the rice for about 4 hours.
2. Scoop out one handful of soaked rice and cook with 3 times as much water. The rice becomes a soggy sticky mass when cooked. This is the "kappi". Let it cool to room temperature.
3. In a mixie, grind in 2 or 3 batches, each batch comprising some rice, some "kappi" and some coconut with water. The paste may be slightly grainy but not coarse. The aim is to get a batter not too thick but not thin either. While grinding the last batch, add the yeast and sugar also. The grinding is done. Now stir the whole lot and keep covered for fermenting** in the kitchen itself or somewhere that is not cold or draughty.
4. When the fermentation happens, there are a lot of bubbles and frothing up of the batter. (If the yeast is very good, then the fermentation happens quickly and the frothing can even overflow from the vessel. If this is likely to happen, give the batter a good stir and the bubbles will settle, till they rise again! These bubbles give the "appam"s their characteristic softness and also the ability to turn the edges into nice filigree crispiness.)
5. Add salt and stir well. The batter should be of pouring consistency like pancake batter (add water if needed and stir well). The "appam" batter is now ready to be made into "appams".
6. Heat an "appam" chatti***. Smear well with a few drops of oil.
7. When the "chatti" is hot, pour a ladle full of batter and tilt and tip the wok in a circular motion so that the batter touches the upper sides of the "chatti". Where ever the batter touches the sides, a nice lacy filigree will form. The batter then settles in the centre. Cover the "chatti" and set the flame on medium. (See the video clip below.)
8. When the lace on the sides become a golden brown and the centre looks cooked, carefully scoop out the "appam" with a spatula. The appam should be cooked enough to hold its shape, and not burnt at the bottom. This is truly a pretty sight!
9. Repeat the process.
10. Serve hot "appam"s with stew.

Tips

The recipe for stew is given next.

*Raw rice here means the non-boiled or non-parboiled variety. Parimal and  basmati are two varieties of raw rice. There are other varieties also. Any good variety of raw rice may be used.

Earlier, the rice powder for "appams" used to be prepared at homes. A tedious process that required many hands. The lady of the house would employ someone just to pound the rice (in a huge mortar) for this. Since, such luxuries are a thing of the past, the "appam podi" manufacturers have good sales!

**I like to set the batter for fermentation in an over-sized pot. After a couple of incidents of overflowing and wasting of good batter, I make sure that all fermentation happens in only large vessels... after all, who wants to waste all that nice batter!

***The "appam chatti" is used exclusively to make appams. This is a medium-sized rather shallow wok. Earlier, these were available at the iron-mongers, but now-a-days, we get excellent non-stick "appam chattis" at the supermarkets or other utensil shops. I prefer using the non-stick one, as the "appam" can be removed easily. In the iron "chatti", the first few "appams" would invariably be torn. These woks have to be seasoned well before using for the very first time, otherwise anything cooked in it would just stick and refuse to come loose. After use these iron woks are covered and put away, being just wiped with a cloth, so that the non-stick nature of the surface is retained for the next time. However, before the next use, the wok is washed with a light hand to remove any dust that is on it.

Since this is my own recipe, I prefer to add only grated coconut. This is easier than adding coconut milk and finding that the milk has thinned the batter further. However, older recipes advocate use of coconut milk... it was possible when there was enough help at home. The amount of coconut I have used is arbitrary because I find that it does not really have any bearing on the consistency of the batter. I find that "appam"s are just as good with less coconut also.

Some people like the "appam"s a little sweet, so they add a tablespoon or 2 of sugar before making the "appam"s. Nevertheless one has to lookout for charring as more sugar tends to char the "appam" quickly.

In the villages, fresh toddy is used to ferment the batter instead of yeast.

Vegetable stew for "appam"

The "appam" is best enjoyed with warm fragrant stew. There is the white stew and some people prefer to have a brown curry. My family prefers the white stew. This is how I make a white vegetable stew.

Serves 4 to 6 persons
Preparation time 20 to 30 minutes

Ingredients

1. Mixed vegetables like potatoes, beans, carrots and cauliflower florets, all cut in similar shape and size - 1/2 kg

2. Green peas - 1/4 cup

3. Onions or shallots sliced long - 1 cup

4. Ginger sliced thin and long like the onions - 1 tablespoon

5. Garlic sliced long - 1 tablespoon

6. Fresh red chillies* - 2 or 3

7. Curry leaves - 2 sprigs

8. Whole green cardamom - 3

9. Cloves - 3

10. Cinnamon sticks - 2 (half inch pieces)

11. Whole black pepper - 1/2 teaspoon

12. Fennel seeds - 1 teaspoon

13. Oil - 2 tablespoons

14. Salt to taste

15. Thin coconut milk - 2 cups

16. Thick coconut milk - 1/2 cup

Method

1. In a pan or wok, heat the oil.

2. To the hot oil, add items numbered 8 to 12. Let the cardamoms pop.

3. Add the ginger, garlic and onions in this order. Saute till onions turn pink.

4. Add the mixed vegetables, curry leaves from one sprig and peas. Saute for a minute.

5. Add salt and the thin coconut milk. There should be enough liquid to cover the vegetables. (So if needed, add some water to reach the level of vegetables.)

6. When the vegetables and the potatoes are cooked, add the thick coconut milk, the rest of the curry leaves and the slit red chillies. Adjust for seasoning. Give it one boil and take off the heat.

7. Serve hot with "appam"s.

Tips

The recipe for "appam" is given before this recipe.

*I like to add fresh red chillies as these will not be confused with the beans in the stew.

I prefer using instant coconut milk powder to make the milk.

All the vegetables cut in a similar shape and size add to the visual appeal of this dish.

Tea-time surprise

Tea time surprise

Often, when there is just a cup or two of "dosa" or "idli" batter remaining in the refrigerator, I like to use it up  to make a savoury snack. This recipe is very simple and a change from the usual tea-time snacks. Just add a few condiments to the batter and fry up in a special frying pan and we have nice, spongy, golden brown fried dumplings for tea. These dumplings are even better with fresh fermented dosa/idli batter. I do not know of   any name for this snack, so I call it the tea-time surprise.

"Dosa" or "idli" batter is fermented ground rice and black gram paste, so there is a lot of air naturally present in it. These bubbles create a nice spongy texture and this is what works for "dosa"s or "idli"s or this tea-time surprise! The fresher the fermented batter, more the chances of a softer and spongier dumpling. This is how I make this snack.

Makes 10 to 15 dumplings
Preparation and cooking time : 10 to 15 minutes
  
Ingredients

1. Fermented "idli" or "dosa" batter (a day or two old) - 2 cups
2. Grated or very finely chopped ginger - 1/2 teaspoon
3. Shallots chopped - 1 teapoon
4. Green chillies chopped very fine - 1/2 teaspoon
5. Coconut finely julienned - 1 teaspoon
6. Curry leaves (chopped fine) - 3 or 4 leaves
7. Mustard seeds - 1/4 teaspoon
8. Farina or "rava" or "sooji" or semolina - 1 tablespoon
9. Salt to taste
10. Oil for deep frying
11. Soda-bicarb - a pinch
12. Asafoetida powder - a pinch

Method

1. Add the farina and salt and stir well.

2. Heat a tablespoon of oil in a small frying pan and add the mustard seeds, asafoetida powder, green chillies, coconut juliennes, ginger and chopped curry leaves. The mustard seeds need to pop, the green chillies, coconut pieces, ginger and curry leaves need only to wilt. Take off fire and cool for one minute. Add to the batter.

3. Take the dumpling frying-pan or "unniappam chatti" and heat. Fill each depression with oil.

4. While the oil is getting hot, add the soda-bicarb to the batter (if the batter is a day or two old) and stir very well. Adjust the seasoning.

5. Pour a spoonful of batter reaching upto 3/4 of each depression in the frying-pan. The oil will froth up somewhat and the batter will swell. After all the depressions are filled, lower the flame to medium and cook for about a minute. Turn each dumpling within its depression so that the tops also get cooked. After each dumpling is a nice golden brown, remove carefully from the pan and drain on kitchen paper.

6. Serve hot, either plain or with some chutney or tomato sauce.

Leena's brand new unniappachatti (top facing)

Leena's brand new unniappachatti (bottom facing)

Tea time surprise frying in a chatti

Tips

The dumpling frying-pan or "unniappam chatti" is commonly used  to cook  sweet uniappams. This utensil is found in most Kerala homes.

If I am using freshly fermented batter then I do not add the soda-bicarb, as the batter is already quite thick with tiny bubbles. (Soda bicarb may be added to old batter only, as it will not be as airy as freshly fermented batter.)

Farina gives the dumplings a nice grainy texture.

A little urad dal and/or chana dal may be added in the tempering in step 2, for a more nutty flavour.

"Thoran"

The term "thoran" is a standard Malayalam name for any dry vegetable dish flavoured and garnished with grated coconut. It is an integral part of Kerala cuisine and no lunch or dinner will be deemed complete without a "thoran".  There are as many "thoran"s as there are vegetables that can be finely diced or shredded, and that includes leafy vegetables too.( Besides, vegetable "thoran"s, there is fish thoran also.) Only vegetables that are firm textured may be used in a "thoran". They could be french beans, cabbage, beetroot, long beans, carrots, unripe green bananas and the such. Here, I have described the basic method of making "thoran"  and this method can be used with different vegetables.

The vegetables are prepared and washed well before the slicing or chopping is done.  Beans (french or long) have to be topped and tailed and if possible the fibrous string on the sides may be pulled away. Cabbage needs all outer and bruised leaves and the thick stalk removed. This can be done by slicing the cabbage through and cutting deep around the stalk on each half. Beetroots or carrots need to peeled. Unripe green cooking bananas need to peeled and immersed in water to stop discolouration or oxidation.

Once the vegetables are prepared, they are chopped very finely. The method used can be any. In the villages, women would spend a good part of their cooking time chopping veggies for "thoran" by hand. However, I like to do this either using a chopping board or a food processor. The resulting shredded or chopped stuff should be very fine.

The method to make a "thoran" is very simple. There is a tempering done and to this is added the shredded or chopped vegetables and the coconut. It is allowed to steam for a few minutes and voila, it is done!  Of course, this is too simplistic, so here is how I make this nice refreshing dish.  This is how I make beans "thoran".

Serves  4 to 6 persons
Preparation and cooking time 30 to 40 minutes

Ingredients

1. Beans (french or long) - 1/4 kg

2. Onions or shallots finely chopped - 2 tablespoons

3. Green chillies - 3

4. Coconut grated - 1/4 to 1/2 cup

5. Garlic flakes - 3 to 4

6. Curry leaves (washed) from 1 sprig

7. Cumin or jeera - 1/2 teaspoon

8. Oil - 1 tablespoon

9. Mustard seeds - 1/2 teaspoon

10. Black gram dal or urad dal - 1/2 teaspoon

11. Dried red chillies - 2 (torn into 4or 5 smaller bits)

12. Uncooked rice - 1 teaspoon

13. Salt to taste

14. Turmeric powder - 1/2 teaspoon

Method

1. Top and tail the beans. Wash and drain them. Hold a bunch tightly in your hand and slice through the beans on a chopping board to give very fine almost translucent slices.

2. In a mortar or a coffee grinder, place items 3 to 7 and no water. Pound or grind very well to get a coarse and fragrant masala mix. Gather into a lump.

3. Heat a wok. Add the oil. When the oil is getting hot, add items 9 to 12. The mustard seeds will pop and the rice will swell into little white things. As soon as the black gram dal turns a golden brown, add the chopped onions or shallots. Saute for a minute.

4. Add the beans, turmeric powder, salt and the masala lump. Cover the masala with the beans. Press from all sides to make a nice tight little heap. Cover the wok. Set the flame on low.

5. After about 5 minutes, remove the lid and stir the beans and masala well.  Check to see if the beans are cooked. I like to stop the cooking when the beans are just a little wilted but still has a crunch to it. If the beans are not cooked enough, gather in a heap and cover and let cook for a few more minutes. I avoid adding water because the beans have a lot of water in them and this forms adequate steam to cook the "thoran".

6. When the beans are done, serve hot with rice or even with "roti".

Tips

This is the basic method to make this dish and can be used for other firm vegetables also.

I like to shred cabbage, beetroot or carrots in a food processor. 

If the vegetables are not cooking satisfactorily, add some drops of water to create more steam.


It is acceptable to have slightly larger pieces after the slicing or chopping, the only requirement being that the pieces should be easily steam cooked. If the pieces are larger then, some water may have to be added to aid cooking.


There are many combinations of veggies to give a different sort of  "thoran". Like beans and carrots may be combined, green gram and cooking bananas may be combined, so on and so forth.

If I have really fresh coconut at hand, I like to garnish the "thoran" with some nice creamy white shavings just before serving.

Fresh green spinach or red amaranthus ("red cheera") makes for delicious "thoran" too. When making a leafy "thoran",discard  the stems and wash the leaves well. Hold a large bunch of leaves  and chop into fine shreds. Also, add more chopped onions in a leafy "thoran". The rest of the method is the same. Never add any water while cooking this "thoran".

"Chhole" - South Indian style

I have made "chhole" with this kind of masala often enough, and also whenever I have cooked these beans in Kerala. Recently, my friend Anita, asked me for this recipe. This "chhole" has a coconut based masala and tastes similar to the sort we get in restaurants when we go down South.

Serves 4 to 6 persons

Soaking time 6 to 8 hours

Cooking time 45minutes

Ingredients

1. "Chhole" or white "chana" or dried garbanzo beans or chick peas - 1 cup

2. Onions sliced - 1/2 cup

3. Onion chopped roughly - 1/2 cup

4. Ginger - 1/2 " piece

5. Garlic flakes - 6 to 8

6. Turmeric powder - 1/2 teaspoon

7. Coriander powder - 1 tablespoon

8. Red chilli powder - 1/2 teaspoon

9. Green chillies - 2 or 3

10. Cumin or jeera - 1/4 teaspoon

11. Fennel seeds or "saunf"- 1/4 teaspoon

12. Coconut grated - 1/2 cup

13. Tamarind water - 1/2 cup (from 1/2 a lime-sized ball)

14. Oil - 2 tablespoons

15. Salt to taste

16. Curry leaves - 1  or 2 sprigs

Method

1. Pick, wash and soak the garbanzo beans or "chhole" in enough water to cover the beans. The beans are likely to soak up a lot of water, so adding 3 or 4 cups of water more after reaching the level of chhole is good. Soak for at least 8 to 12 hours or overnight.

2. Drain the water from the swollen beans and put them in a pressure cooker with a little salt and enough water to reach the top of the beans. Cook for at least 5 whistles or for at least 15 minutes after the pressure builds up. Take off the heat.

3. Carefully dry roast the coriander powder in a hot pan. It should only change colour slightly and not be burned at all. This is done so that the raw taste of coriander does not overwhelm the final result.

3. Grind items 3 to 12 including the roasted coriander powder, with some water to get a fairly smooth masala paste.

4. Meanwhile, heat the oil in a wok and add the sliced onions or item 2. Brown well but not to a crisp.

5. Add the masala paste and saute for 2 minutes.

6. To the cooked beans in the pressure cooker, add the tamarind water and the sauted masala. Add salt if needed.

7. Close the cooker and pressure cook for another 15 minutes. Take off the heat and let cool so that the lid can be opened. Add the washed curry leaves and stir it well. (If the gravy is more watery than required, boil the "chhole" again after opening the cooker. Conversely, if the gravy is thick, add a little water and boil well to get a thinner gravy.)

8. Serve hot with fresh "poories".

Tips

Garbanzo beans soak up a lot of water, so it is better to add more water while the beans soak.  Some of this water may be used for cooking the beans.

I have not added tomatoes only because there is tamarind water in this recipe. But, feel free to add 1/2 cup of tomatoes instead of the tamarind water. If doing this, add the tomatoes after the onions are browned, saute for a couple of minutes, just before adding the ground masala paste.

This recipe can be used with bengal gram or "kala chana" also.

"Poories", a type of fried Indian bread goes best with this dish. Otherwise any Indian bread may also do.

You may garnish with chopped green coriander leaves and lime slices if you wish.

This recipe can be done in stages. I like to do till step 6, cool and store in the refrigerator, and pressure cook it only towards meal-times. Thus reducing a lot of work at lunch or dinner or even breakfast time.

Happy Onam

Onam will be celebrated in a couple of days. It is the state festival  of Kerala and is celebrated by Keralites of all faiths and traditions. The Onam week is a wonderful time to visit Kerala as the whole place has a special holiday mood to it. This is the time for the famed snake-boat races and a lot of celebrations by way of cultural programmes and festivities. There is special emphasis on the cuisine and  people make it a point to have their "ona sadya"  or Onam feast on   plaintain leaves. Indeed, the Onam week is a special time to visit this coastal state. Below is a link to a page that leads to a site which has quite a few videos of recipes that are usually made specially for this week. Learn the simple methods that one can easily master to make these special dishes. Have fun and enjoy the special blessings of Onam!  

This is the link below:

Online video guide to traditional Onam dishes

"Aishwaryavum,Samriddiyum Niranja nalla nalukal ennum undavatte oppam manassil snehathinte oru onam"..........HAPPY ONAM.


May the spirit of Onam remain everywhere, in whatever you do, whatever you think, whatever you hope for in your life "Wish you a Happy Onam"

Crispy brinjal rounds

Brinjal or aubergine, a vegetable that is available all year round, comes in different sizes, shapes and colors. This vegetable is found in most cuisines. This is a mild flavoured vegetable which takes on the flavours of the other ingredients in the dish. Here, I have a recipe for fried brinjal that has more shape and texture than usual.  Often, fried brinjal rounds are limp and get torn in parts, when they are done.  I like to add some rice powder to the marinade or coating, so that the fried rounds hold their shape and are crisp on the outside.

Serves 4
Preparation and cooking : 20 to 30 minutes
 Ingredients

1. Brinjal  - 1/4 kg
2. Salt to taste
3. Turmeric powder - 1/2 teaspoon
4. Chilli powder - 1/2 teaspoon or according to taste
5. Rice powder (either fine or coarse) - 3 tablespoon
6. Oil - for deep frying

Method

1. Wash and cut each brinjal into 1/4 " thick rounds. Soak in water to prevent discolouration.

2. In a large, dry platter, mix together items 2, 3, 4 and 5 without any water. It should be totally dry.

3. Drain and wipe the brinjal rounds. Coat the brinjal rounds with the dry mix on both sides.

4. Let the brinjal rounds marinate for about 5 to 8 minutes.

5. Meanwhile, heat oil in a wok. When the oil is hot, place a few rounds in it. Deep fry just few pieces at a time. The oil should not be crowded.

6. Turn the pieces and cook till they are a golden brown and crispy.

7. Remove from oil and drain on kitchen paper.

8. Serve piping hot.

Tips

These fries retain crispiness for a short while only, so I like to make them very close to meal times.

Marination time should not exceed 10 minutes, as brinjal releases water and it is likely to become less crisp on frying.

If the slices are too large, they can be halved or even quartered before marination.

Goes very well with typical South Indian meal combinations.

I like to use "appam" rice powder or "puttu" rice powder if I run out of fine rice flour. "Appam" and "puttu" are made from coarse rice powder. Coarse rice powder gives a nice crunch to the brinjal rounds. Else any fine rice powder will do.

Spicy Shrimp Medley

We get good shrimp often, but sometimes they are not large enough for a nice curry or a stand-alone sort of dish where the shrimp is king. So, since my family of potato lovers, will try anything that has some of this tuber added to it, I do a medley of shrimp and potatoes. Yes, it is spicy, but of course, only as spicy as I want it to be. We like to have it with plain rice, "rotis" or any other sort of Indian bread with a salad. The dish tastes like a spicy pickle and so goes very well as an accompaniment too. Here is the recipe. The amounts of condiments and spices are only a guide. You need to add spices only as much as you like.

Serves 4 to 6 persons
Preparation and cooking : 30 to 45 minutes

Ingredients

1. Shrimp (small-sized) - 1 cup
2. Potatoes (boiled and diced) - 1 cup
3. Tomatoes (chopped) -1/2 cup
4. Ginger - 1/2 " piece
5. Garlic - 6 cloves
6. Onion (chopped) - 1/2 cup
7. Tamarind water - 1/2 cup
8. Black pepper (whole or powder) - 1/2 teaspoon
9. Red chilli powder - 1/2 teaspoon
10. Cumin or jeera seeds -1/2 teaspoon
11. Coriander powder - 1/2 teaspoon
12. Oil - 2 tablespoons
13. Water
14. Salt to taste
15. Curry leaves from a sprig or two
16. Garam masala - a pinch

Method

1. Crush the whole garlic, ginger, cumin and black pepper together in a mortar.
2. Heat oil in a wok, and add the onions. When they are browned on the edges, add the ginger/garlic mash. Saute for about 10 seconds and take the wok off the flame. Add the coriander powder and let it fry for a while in the hot oil. Add chilli and turmeric powders and saute. Add tomatoes and salt and set the wok on the stove again.
3. When tomatoes become soft and watery (or mushy), add the potatoes and shrimp. Add tamarind water and curry leaves. Add some more water if it is needed. Adjust seasoning. Cook till the shrimp and potatoes are cooked and well coated with a thick gravy. Add a pinch of garam masala and stir.
4. Serve hot with rice or "rotis".

Tips

This recipe has been adapted from a rustic dish that is part of a Kerala fisherman's simple and delicious fare. However, they do not add any potatoes in their recipe. When I have large shrimp, I forgo the potatoes and do this recipe with only shrimp. Of course, I would then be doubling the quantity of shrimp (and use no potatoes) as required in this recipe. A more original recipe would use fish tamarind rather than the plain variety. I prefer using plain tamarind for this.

It is better to add cooked (boiled) and diced potatoes as the tamarind water could prolong the cooking time for raw, diced potatoes.

Any size of shrimp can be used, but I prefer the small variety for this recipe as then it can be used as an accompaniment, like a pickle. However, this dish does not keep like a pickle.

All measures of fiery spices like chilli and pepper, can be changed suitably according to your taste, though some amount of spiciness does a lot for this dish.

Seedless tamarind water can be prepared by kneading and squeezing out a small piece of dry tamarind mass in as much warm water as needed. Here, a piece smaller than half a lime needs to be used. Of course, the amount of tamarind may be increased or decreased if you wish. Any sort of vinegar too may be used instead of tamarind water. However, be sure to taste the dish towards the end. It is likely that the vinegar evaporates away and you may need to add some more before turning off the flame.

Fulfilling macaroni  

My family loves warm tasty comfort food deluged in either white sauce or cream and some cheese especially when they watch a nice long movie on the telly. And its my chance to get away with a quick but flavourful one-dish meal. My kids' friends also love this and there have been many requests for this, time and again. I  love this sort of a one-dish meal when we return after a long tiring day outside home (and when we are not able to work a nice restaurant meal into our schedule). This is a very simple dish which has many borrowed elements and I love to experiment with it each time. Some times I put in only veggies and sometimes there is some chicken or meat in it. At other times, it could be a combination of this and that...really, a dish that happens a little differently each time I make it.  I use locally available ingredients, but you can use what ever you think will do.

(As a very young child, my son would term any dish that he particularly liked as "fulfilling".....that used to tickle us no end....probably, he meant that he had eaten as much as he could and so he was all full up...and so this name, as he loves this dish.)

Serves 4 to 6
Preparation time : about 30 to 45 minutes

Ingredients  

1.   "Bambino" macaroni - about 350 gms or 2 small packets
2.   Onion chopped - about 1 cup
3.   Red tomatoes chopped - 1 cup
4.   Garlic chopped - 1/2 teaspoon
5.   Ginger finely grated - 1 teaspoon
6.   Cut mixed vegetables like french beans, peas, carrots, bell peppers etc - 1 cup
7.   Chicken (boneless medium sized pieces) - 1/2 to 1 cup
8.   Cheese grated - 1/2 to 3/4 cup
9.   Cream - 200 gms
10. Salt to taste
11. Fresh black pepper powder - 1 tsp
12. Chilli flakes according to taste
13. Dried oregano - 1/2 tsp
14. Oil (preferably olive) - 2 tablespoons
15. Water

Method

These are just guidelines.

1. I like to use "Bambino" brand macaroni for this recipe as it absorbs any liquid or sauce. (The macaroni becomes coated with the sauce. Use any quick cooking macaroni that promises to mop up the sauce.)

2. In a thick bottomed pan, heat the oil and saute items 2, 4 and 5 in any order. I do not brown these. (I find grated ginger cuts the cloying taste of cheese and cream.)

3. Add the tomatoes, salt and chicken. Saute till the chicken is cooked more or less.

4. Add water to the above. The water should be twice the amount of macaroni. (So, if you have 1 cup of uncooked macaroni, you have to add 2 cups of water.) Let everything boil.

5. Add the macaroni. Let it half-cook. Add the pepper, chilli flakes and oregano.  Cover and cook for 4 to 5 minutes more.

6. Open and tip in all the cream and cheese. Stir well and adjust the seasoning. Heat covered for 1 more minute.

7. Serve hot with a green salad.

Tip

I like to do till step 3 and do the rest when its time to eat.

Or else I like to do up till step 6 and then put everything in an oven proof dish. Cool. Keep in the fridge and bake till piping hot when needed.

I have mentioned chicken here, but really, you can use any meat. The only condition is that it should be bite-sized,  boneless and quickly cooked. Sausage or ham bits can be used also. I like to use what ever I have on hand at home, though I have never tried this with seafood. If there is no meat, then this becomes a vegetarian dish.

If you don't have cream, you could add some white sauce to the macaroni or a little full cream milk.

Add some chopped coriander, parsley, green shallots, chopped boiled eggs or even some  "paneer" (Indian cottage cheese),  if you wish, at step 6.

This is a good chance to use up the oregano and chilli flake packets that the pizza delivery boys bring.

The proportions of ingredients are not hard and fast...you can add or subtract as you wish.