March 2019 - Essence of Life

March 29, 2019 No comments

Hot Pooris accompanied by aromatic Potato Masala, a perfect blend of textures and tastes.

The Divine duo of Puri and Potato Masala, a symphony of flavours

"The Ultimate Partners in Crime - Puri & Potato Masala"

Poori Masala, also known as Potato Masala, makes for a delightful accompaniment to your piping hot Pooris. This simple side dish boasts boiled Potatoes infused with mild seasoning, creating a burst of flavours. The beauty of Potato Masala lies in its simplicity and quick preparation – perfect for those moments when you crave a tasty side without the hassle.

What I adore about Potato Masala is the heavenly aroma emanating from steamed Potatoes, Onions, Green Chillies, and the flavourful tempering. It's no wonder that the classic combo of Poori and Potato Masala, affectionately called Poori Kizhangu, is a staple in South Indian Restaurants. This dynamic duo is practically inseparable, and for good reason.

There was a time when Potato Masala reigned supreme as the go-to side dish for Poori/Puri/ & Chapatis at home. My Mom, a frequent enthusiast, often served Chapatis with various accompaniments, but Pooris were exclusively paired with the ever-reliable Potato Masala. The recipe, though humble, allows for creative twists like the addition of Carrots, Green Peas, and occasional variations with Cumin Seeds, Fennel, or Garam Masala.

This versatile dish, crafted from the simplicity of Potatoes, is a perfect companion for Poori, Puri, or Chapati. If prepared with a slightly thicker consistency, it seamlessly transforms into a delectable filling for Masala Dosa. Plus, the same Potato Masala takes centre stage in crafting a delightful deep-fried snack known as Masal Bonda.

It's fascinating to note that this humble Potato Masala, originating from Bombay-style Bhajis, found fame alongside Tamil Nadu Dosa under the iconic name 'MASALA DOSA.' The credit goes to the visionary restaurateurs from the Udupi region of Karnataka, who introduced "Udupi eating houses" throughout Bombay in the 1950s. Today, Masala Dosa is a culinary icon, gracing tables in every nook and cranny of India – a true testament to its widespread popularity and the harmonious fusion of cuisines.

For delectable CURRIES, click here...

Cuisine - South Indian
Course - Side Dish
Difficulty -Easy
Serves - 2 -3
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 20–30 Minutes

Spud-tacular Bliss: Dive into the Irresistible World of Potato Recipes

Potato Masala Perfection: Elevate Your Poori Experience with Irresistible Puri Masala!"

The Divine duo of Puri and Potato Masala, a symphony of flavours

Ingredients:

For Poori Masala/Potato Masala:

Potato - 4 Nos.
Onion - 2 Nos.
Green Chillies - 4–5 Nos.
Ginger - 1/2" Piece.
Tomato - 1 No.
Turmeric Powder - 1/4 Tspn
Salt - To Taste
Sugar - a Pinch (Optional)
Lemon Juice - 1 Teaspoon (Optional)

To Temper:

Oil - 1 -2 Tablespoons
Mustard Seeds - 1/2 Teaspoon
Bengal Gram Dhal (Channa Dhal) - 1 Tablespoon
Dry Red Chillies - 1 No.
Curry Leaves - 1 Sprig

To Garnish:

Coriander Leaves - a few

Method:

To Cook Potatoes:

Clean, wash & boil the Potatoes (skin on), along with a dash of Salt, in a pressure cooker.
Pressure cook the Potatoes on a high flame for 2 Whistles, reduce the flame and cook for another 2–3, whistles.
Switch off the flame and wait until the pressure is released.
Once the Potatoes are cooked, allow it to cool down.
Peel the Potatoes and mash it up roughly. (The idea is to crumble it and not mash it as we do for Mashed Potatoes).

For Poori Masala/Potato Masala :

Heat Oil in a Pan, splutter Mustard Seeds, Bengal Gram Dhal, Red Dry Chillies and Curry Leaves.
Add finely chopped Onions, Ginger and Green Chillies (slit into two) to the above and sauté until Onions turn translucent.
Add Turmeric Powder and give a quick stir.
Immediately, add finely chopped Tomatoes and cook until tomatoes turn soft.
Cook this mixture on a very low flame until oil separates from the mix.
Add roughly mashed Potatoes to the above along with a dash of Salt and mix well.
Sprinkle some water and allow the mixture to boil on a low flame for a few minutes.
Pour a teaspoon of lemon juice to balance the taste.
Adjust the consistency of the Poori Masala/Potato Masala to suit your preference.
Add a pinch of Sugar and garnish the Poori Masala/Potato Masala with finely chopped Coriander Leaves.
Serve Poori Masala/Potato Masala hot along with Poori/Puri/Chapati.
This Poori Masala/Potato Masala can also be used as a filling to make Masala Dosa and Masal Bonda.

Notes:

Alternatively, can cook the Potatoes in a Sauce Pan. Adjust the cooking time accordingly.
Potatoes can also be cut into 4–6 pieces and then cooked (This will reduce the cooking time).
Cooking the whole Potatoes, with skin-on, will give a perfect texture to the Poori Masala/Potato Masala.
Can add spices like Cumin Seeds/Fennel Seeds to add an extra note of flavour to the Poori Masala/Potato Masala.
Can also add a dash of Garam Masala to the Poori Masala/Potato Masala, if preferred.
Can add finely chopped Carrots and few Green Peas in Poori Masala/Potato Masala.
Adding Tomato /& Lemon Juice to the Poori Masala/Potato Masala are purely optional.

The humble yet delightful Potato Masala, a cherished companion to Poori, embodies the essence of comfort and tradition. Its aromatic blend of spices, coupled with the iconic duo's cultural significance, makes it a timeless favourite. So, savour the simplicity, relish the history, and let the magic of Poori and Potato Masala transport you to a culinary haven. Happy cooking and happy indulging! 🍲🥔✨

March 27, 2019 No comments

POORI/PURI RECIPE

      Poori/Puri as we call this deep-fried Indian Bread is a simple recipe prepared with Whole Wheat Flour, Semolina and Salt. It is an unleavened bread which can be combined with Savoury side dishes like Bhaji/Curries/Kheema. Poori can also be served with sweet side dishes like Aamras(Mango Purée), Shrikhand, Basundhi or Sweet Boondhi. It is also eaten with Rice Kheer or Halwa. You can find a default combination of Poori served with Poori Masala/Potato Masala a simple side dish prepared with Potatoes. I would say the combination is made in heaven, and no South Indian restaurant dares to separate the combo. Some restaurant even serves Coconut Chutney along with this above combination, which is my husband's favourite. Poori and Potato Masala along with Coconut Chutney is a must-have at our home.
     This is how my Mother makes Poori/Puri and it is a foolproof recipe. The story of Poori has a long-forgotten connection with my MOM. The story dates back to 1972, the year my MOM & DAD got married. My Dad, who was working in Kotagiri (a small town near Ooty in Tamil Nadu), took my Mom there after their wedding. On their way home, my dad took her to a restaurant in Mettupalayam. He ordered Poori and Potato Masala for both of them. My Mom, a naive teenager from a small village in Palakkad (Palakkaadu - Kukkrammam!!!) got dumbstruck seeing Poori(she thought it was Pappadam) in her plate, she asked my Dad how can anyone eat Pappadam with this curry. My dad convinced her, saying that the dish is called Poori and would taste good. As sceptical as ever, she tried the dish. I am not sure whether she was convinced/liked the dish then. But to obviously contradict the lore, she makes the best Poori. My husband is a big fan of her Pooris, and it is one dish he asks her to prepare when we are home.
    My Mom's Poori has become a benchmark for perfect Pooris at home that whenever I prepare Pooris, my husband and kids would comment, it is not as perfect as Ammamma's Pooris. The recipe I have given here is how my Mom makes. She adds Samba Gothuma Rava instead of White Semolina along with whole wheat flour for the dough. And all the more, a few knacks like rolling the Pooris into slightly thicker circles, the right temperature of Oil (for deep-frying) and gently pressing the Pooris while frying them, all help you to yield soft, puffy Poori/Puri.

For more recipes on INDIAN BREADS, Click here...

Cuisine - Indian
Course - Main Course
Difficulty - Medium
Serves - 2 -3

Author - SM

Preparation Time - 5-10 Minutes
Leavening Time - 15-20 Minutes
Cooking Time - 20 - 30 Minutes

HOW TO MAKE POORI/PURI

POORI/PURI RECIPE

INGREDIENTS:

For the Dough:

Whole Wheat Flour/Aatta - 2 Cups

Samba Gothuma Ravai/Cracked Wheat - 2 Tablespoons

Oil - 2 Teaspoons

Salt - To Taste

Water - 1 Cup (approximately)

For Deep Frying:

Oil

METHOD:

KNEADING THE DOUGH :

Add Whole Wheat Flour, Samba Gothuma Ravai along with salt in a wide bowl.
Mix the Flour and Samba Gothuma Ravai.
Make a hole at the centre of the flour mix, pour the oil into it.
After adding the oil to the flour, mix & combine the ingredients before kneading.
Knead the dough, adding a little water at a time.
Knead it into a stiff dough.
Cover the bowl and let it rest for 15- 20 Minutes.

NOTES:

You will need approximately 1 Cup of Water for 2 Cups of Flour.
Amount of water totally depends on the type of Whole Wheat Flour used. Adjust Accordingly.
If you need more water, do not add directly to the flour mix.
Instead, dip your fist into the water and apply to the mix & then knead it.
The longer you knead the dough, it tends to become soft and pliable.
The dough should be stiff, but soft and without any cracks.

RESTING THE DOUGH:

Wrap the well-kneaded dough with a wet kitchen towel/cling film/ plastic wrap, or cover the bowl tightly with a lid.
Leave the dough aside, for at least 15–20 minutes.
Covering the dough traps moisture, otherwise, it will dry out forming a crust.
And keep the dough covered all the time.
Leavening the dough for a long time can make the Poori oily.

ROLLING THE DOUGH:

METHOD:

Divide the dough into equal portions.
Roll out each portion into medium-sized, slightly thick circles.
Roll them with even thickness.
Dust the rolling board with dry flour while rolling the dough.
Do not use too much flour while you roll the dough.

DEEP FRYING THE POORI/PURI:

Heat the oil in a deep pan on a high flame and allow the oil to smoke off.
Lower the flame to medium-high.
Gently drop the rolled Poori/Puri, one at a time, into the hot oil.
Carefully and gently press the Poori/Puri with the slotted spoon until it fluffs up.
Flip the Poori/Puri and cook the other side.
Fry the Poori/Puri until it turns into slightly golden yellow in colour.
Do not fry the Poori/Puri on a high flame or allow it to burn.
Once fried, remove the Poori/Puri from the oil with a slotted spoon
Allow it to drain on clean Paper towels.
Follow the suit for rest of the Poori/Puri.
Serve Poori/Puri hot with Poori Masala/Potato Masala and Coconut Chutney/Mint Chutney/ Coriander Chutney.
Can serve Poori/Puri with Potato Curry, Chana/Chole Masala, Punjabi Chole, Chana Dal Masala, Kheema Fry or any other side dish of your choice.
Poori/Puri also goes well with Sweet Side Dishes like Aamras, Shrikhand, Basundhi, Sweet Boondhi, Kheer, Halwa etc.,

For POORI MASALA/POTATO MASALA Recipe, Click here...

NOTES:

Commonly, White Semolina is used along with Wheat Flour for Poori/Puri recipe.
But, I have used Samba Gothumai Ravai/Cracked Wheat instead of White Semolina, which is my Mom's secret behind puffy Pooris.
This helps you to get soft, puffy Pooris.
Can use All-purpose flour instead of Whole Wheat Flour too.
Do not overheat the Oil while frying the Poori/Puri.
Deep-fry the Poori/Puri on a medium-high flame.
Serve Poori/Puri hot or at room temperature.

March 25, 2019 No comments

RAVA IDLI/SEMOLINA IDLI

When you say Idli, it has become synonymous to South Indian Dish. It has a deep-rooted connection with the region and people of South India. Considered as a staple and steamed goodness this humble dish found its waning period during the World War, which paved way for a new dimension of the same old Idli with a variation of Rice with Rava/Semolina called 'RAVA IDLI'. I was fascinated by the history and invention of the dish when I read it in a Tamil Magazine about MTR(Mavalli Tiffin Room) years back.

     The invention of Rava Idli, more commercially, I should say, dates back to 1939 during the food crisis which started during WWII. Rice shortage in India infamously mentioned as the Great Bengal Famine by history, led to the use and spread of wheat & wheat products to South India. Even my Mom says they all used to have a lot of Wheat Recipes in those days which she used to hate. Knowing that her grandmother used to stealthily bring a bowl of Rice for my mother. Rice was scarce then and people who had paddy fields secretly stored some Rice for their own use. Some even used up the paddy grains stored for next sowing due to scarcity.
     During those days, Bangalore famous MTR group (then, Brahmin Coffee House) decided to replace Rice with Semolina in making Idlis. Though replaced experimentally, the result seemed to fair well with more innovative and all the more delicious 'RAVA IDLI'. Since then it has been in the limited menu list of MTR and has gained its popularity throughout South India.
      This Rava Idli recipe is from an old cook book which I bought during my school days. The recipe mentions the Rava Idlis to be steamed cooked in Idli Plates lined up with Mandharai Leaves(Leaves from Bauhinia Racemosa/Bidi Leaf Tree). Even Banana Leaves can be used instead of Mandharai Leaves. When I got hold of Mandharai Leaves from a nearby tree in our street I was literally overwhelmed as I had never got a chance of preparing Rava Idlis lined up with Mandharai Leaves as mentioned in my recipe book. The aroma of steamed Rava Idlis and Mandharai Leaves was so wonderful and I personally loved it.
   This Rava Idli recipe is prepared without Soda-bi-carbonate or Fruit Salt. But the trick in getting soft Rava Idli is perfectly roasted White Rava/Semolina and the amount of Curd/Yogurt used in the batter. The recipe says equal amount of White Rava/Semolina and Curd/Yogurt and 20-30 minutes of leavening time. I strictly follow the recipe from my cook book and have always got soft Rava Idlis with a perfect texture.

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Cuisine - South Indian(Karnataka)
Course - Main Course
Difficulty - Medium
Makes - 20-24 Rava Idlis
Author - SM

Preparation Time - 20 -30 Minutes
Leavening Time - 20-30 Minutes
Cooking Time - 10 - 15 Minutes

HOW TO COOK RAVA IDLI/SEMOLINA IDLI

RAVA IDLI/SEMOLINA IDLI

INGREDIENTS :

Semolina/White Rava - 2 Cups
Curd/Yogurt - 2 Cups

For Tempering :

Ghee/Oil - 4 Tbspns
Mustard Seeds - 1/2 Tspn
Bengal Gram Dhal - 1 Tspn
Cashew Nuts - 12- 15 Nos.
Green Chillies - 3 Nos.
Ginger - 1/2" Piece
Curry Leaves - 1 Sprig
Turmeric - 1/4 Tspn (optional)
Carrot - 1 Tbspn
Coriander Leaves - Few

METHOD:

Heat Ghee/Oil in a pan, splutter Mustard, Bengal Gram Dhal, Cashew Nuts and fry for a while.
Add finely chopped Curry Leaves, Green Chillies, Ginger and saute well.
To the above mixture add White Rava/Semolina and fry for few minutes.
Roast the White Rava/Semolina on a very low flame until it is aromatic.
Add Turmeric and give a quick stir.
Add finely grated/chopped Carrots and give a quick stir (can add few teaspoons of grated Coconut at this stage).
Switch off the flame and allow the mixture to cool down.
Pour Curd/Yogurt along with a dash of Salt to the above mixture.
Thoroughly mix the Rava Idli batter. Make sure there are no lumps in the Rava Idli Batter.
The consistency of the batter should be slightly thicker (like Idli Batter).
Add finely chopped Coriander Leaves and mix well.
Leave it aside for 20-30 minutes.
Meanwhile, boil water in Idli Vessel.
Grease the Idli moulds, line it up with Mandharai Leaf/ Banana Leaf(Optional).
Pour a ladle full of Rava Idli batter into it.
Carefully place the Idli Moulds into the Idli Vessel and cover it with the lid.
Steam cook the Rava Idlis for about 4-5 Minutes on a High flame, reduce the flame to medium-low and cook for another 3-5 Minutes.
Serve Rava Idlis hot with Sambar or any Chutney of your choice.

NOTES :

Can add some Water, if the Rava Idli batter is very thick.
Can prepare the batter with 1 Cup Yogurt and 1 Cup of Water or substitute Curd/Yogurt with Butter Milk.
Make sure the Curd/Yogurt is not very sour.
Some recipes call for adding Soda-bi-carbonate or Fruit Salts like Eno.
Can steam the Rava Idlis immediately, if adding fruit salt. No need for waiting time.
If adding Soda-bi-carbonate leave the Rava Idli batter aside for 20-30 Minutes.
Adding Turmeric Powder to the Rava Idli Batter is purely optional.
If using fruit salt/soda-bi-carbonate avoid adding turmeric powder, which may alter the colour of the Rava Idlis.
Can use few teaspoons of grated Coconut to the batter, if preferred.
Lining the Idli Moulds with Mandharai Leaves/Banana Leaf is purely optional.

March 20, 2019 No comments

COIMBATORE STYLE KADANJA KEERAI/ MASHED SPINACH CURRY

My acquaintance with Kadanja Keerai/Mashed Spinach Curry happened during our lunch time in high school. During the initial days in my new school, I was awed by the variety of dishes and regional variety of rice dishes my classmates bought for lunch. My mom never used to make this kind of flavoured rice dishes like Coconut Rice, Tomato Rice, Lemon Rice, Tamarind Rice then. It was due to my pestering she started to ask our neighbours and cook these Variety Rice dishes to be packed for my lunch box. But when I saw this green coloured rice in one of my classmate's lunch box, I was totally taken aback thinking what rice it would be - green in colour. When I asked the girl she said it is Keera Kadanjathu mixed with Rice. But it literally took years for me to even taste the dish.
I learnt to cook this Kadanja Keerai/Kadaintha Keerai recipe from my Maid, Hamsa Akka in a typical Coimbatore Style. If we ask her to make this dish, she would get overwhelmed and go to the extent of making it so perfect and precise. She meticulously buy Siru Keerai, clean it up and prepares the dish all on her own. She even bought an Earthern pot and a Wooden Mathu for the purpose. I love the way she prepares it by saying "Rendu molagaya killi pottu, vengayatha vanakki, keeraya pottu adachu vachikkinum". Which means snap off the Green Chillies, saute the shallots and keep the spinach covered. She will remove the earthen pot from the stove, and while the mixture is still hot she would mash it up with a Wooden Mathu with quick movements. She will say, serve it with a dollop of Ghee/Coconut Oil.
Coimbatore Style Kandanja Keerai is one of the simplest & tastiest Curry you can ever have. We can use Siru Keerai/Arai Keearai/Pasala Keerai for the Recipe. Shallots give a wonderful texture to this mashed Spinach Curry. I have whipped up the Curry in a blender. The best way to mash it up is by using a Wooden Mathu(Churner).

For more Recipes from KONGU CUISINE, Click here...

Cuisine - Kongu Cuisine (Tamil Nadu, South India)
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 5 -10 Minutes

HOW TO COOK COIMBATORE STYLE KADANJA KEERAI/ MASHED SPINACH CURRY

COIMBATORE STYLE KADANJA KEERAI/ MASHED SPINACH CURRY

INGREDIENTS :

To Saute & Grind :

Siru Keerai - 2 Cups
Coconut Oil/Gingelly Oil - 1 Tspn
Shallots - 10-12 Nos.
Garlic - 6-8 Nos.
Green Chillies - 2-3 Nos.
Salt - To Taste

METHOD :

Clean the Greens and remove the Leaves from the stems, can use soft stalks.
Wash the cleaned Greens under running water twice/thrice.
Drain the Greens in a colander for few minutes.
Heat Oil in a Pan, Saute chopped Shallots, Garlic and Green Chillies until shallots turn translucent.
Add in the drained Greens to the above and give a quick stir.
Cover and cook briefly on a low flame.
Switch off the flame and let it cool.
Grind the mixture in a Mixer/Blender into a fine Paste.
Alternatively can mash the mixture with a Wooden Mathu(Churner). If doing so, mash it up while the mixture is hot.
Serve Coimbatore Style Kandanja Keerai hot with Steamed Rice and Ghee.

NOTES :

Can soak the Greens in lots of water for 15 minutes to get rid off the sand, dirt and pesticide residue if any.
Then wash the Greens under running water twice/thrice.
Can use Siru Keerai/Arai Keerai/Pasalai Keerai for the recipe.
Adjust the amount of Green Chillies to suit your spice level.
I cook the greens briefly, which yields a perfect green coloured Kadanja Keerai.
Can use any type of Vegetable Oil for the recipe.

March 19, 2019 No comments

CHEERA THORAN/SPINACH STIR FRY

      Cheera Thoran is a simple Spinach Stir Fry with very few ingredients and it can be cooked within minutes. Cheera Thoran is a stir fry prepared with finely chopped Amaranth Leaves(Thandu Keerai/Cheera), usually seasoned with mild spices and condiments and few spoons of grated coconut. Though Greens are commonly called as Spinach, maybe Spinach is rather a different green when seeking deep into what Amaranth Leaves are. These greens are commonly called as Asian Spinach. Universally known as Amaranth Leaves, locally called as Bayam in Malaysia, Singapore & Indonesia. It is called as Thandu (Stalk) Keerai/Cheera(Green) in Tamil & Malayalam. And this is one ancient or first plant variety ever to be domesticated and grown for personal use. It has travelled a long way since civilizations to the present era.
      An easy to grow Green variety, which is available in shades of pink and green. We can get them at a very cheap cost in the market and the farmer's market is always loaded with bunches of fresh and luscious locally grown greens. But growing these Greens in your backyard is another technique which can cater you with fresh leaves at your service, whenever needed. It is more than enough that you buy the seeds once, they shoot up and grow into matured plants, flower up and give you a new batch of black coloured tiny seeds, which you can sow it again and again for fresh produce.
     Amaranth Leaves are popular around the world for its rich and nutritious values. The most common green consumed in Asian countries is rich in Proteins, Vitamins and minerals like Iron, Calcium & Phosphorus. The Red Variety of this green is more flavourful and nutritious compared to the Green variety. This recipe is a simple Kerala style stir-fry with mild seasoning. I cook this Cheera Thoran briefly on a medium flame to retain its crunchiness, colour and nutrition. The speciality of the dish is that the seasoning are tempered in Coconut Oil which gives the typical 'Nadan Ruchi' the most phenomenal & authentic taste and flavour of 'Deivathinthe Swantham Nadu' - God's Own Country. Thoran/Upperi is a predominant item served along with various other dishes in a Kerala Sadhya(Banquet).
      Various Vegetables like, Cabbage, Long Beans, French Beans, Snake Gourd, Bitter Gourd, Beetroot, Carrot, Spinach, Okra etc., can be cooked in this method. Even vegetables like Cabbage & Carrot, Beans & Carrot, or all three vegetables Cabbage, Carrot and Beans can be mixed together and prepared in the same way.

For more recipes on SADHYA, click here...

Cuisine - Kerala (South India)
Course - Side dish
Spice Level - Moderate
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes

HOW TO COOK CHEERA THORAN/SPINACH STIR FRY

INGREDIENTS :

Amaranth Leaves - 3 Cups
Shallots - 4-5 Nos.
Garlic - 1-2 Cloves
Green Chillies - 2 Nos.
Coconut - 2-3 Tbspn
Salt - To Taste
Sugar - a Pinch

For Seasoning :

Mustard Seeds - 1 Tspn
Curry Leaves - 1 Sprig
Cumin Seeds - a Pinch.
Coconut Oil - 1 Tbspn.

METHOD :

Chop off the Roots from the Stalks.
Clean and wash the Amaranth Leaves through running water for at least 3-4 times
Drain the washed Amaranth Leaves in a colander and keep it aside.
Finely chop the Amaranth Leaves and keep it aside.
Finely chop Shallots, Green Chillies & Garlic.
Heat Oil in a pan, splutter Mustard Seeds and Curry leaves.
Add finely chopped Shallots, Green Chillies, Garlic and sauté until shallots turn translucent.
Now add a pinch of Cumin seeds followed with finely chopped Amaranth Leaves.
Sprinkle Salt & Sugar and give a quick stir.
Cover and cook briefly.
Add in grated coconut and mix well.
Cook Cheera Thoran/Spinach Stir Fry a while on a low flame.

NOTES :

Can add a pinch of Turmeric to the Cheera Thoran, if preferred.
Some do not add Onions & Garlic while cooking for a Sadhya.
Adding Garlic & Cumin Seeds are truly optional.

March 18, 2019 No comments

March 15, 2019 No comments

March 13, 2019 No comments

     Mezhukkupuratti is a classical Kerala Style stir-fried vegetables, the speciality of the dish is that it is cooked in Coconut Oil (synonymous and a must have ingredient in Kerala Cuisine). The literal meaning of the term 'Mezhukkupuratti' is 'smeared/coated with oil'. The look and finish of the dish prove its name. It has a fine glossy finish but the beauty is that it is cooked in very little oil, which is used just for tempering. Some regions of Kerala call it 'Upperi'.
     Any Vegetable like Beans, Long Beans, Cluster Beans, Elephant Yam(Chena), Potato, Jack Fruit Seeds (Chakka Kuru), Raw Banana (Ethakka), Bitter-gourd, Okra/Lady's Finger can be used for the recipe. Even Dry Beans like Green Gram/Red Bean/Cow Peas etc. can be soaked/dry roasted, precooked and added along with any of the above vegetables. In this recipe, I have prepared a Mezhukkupuratti using Jackfruit Seeds - Chakka Kuru.
     This method is a commonly prepared style in Kerala Cuisine and also it is one dish served in the long list of Sadhya (Banquet) item during Onam/Vishu. The authentic taste of Mezhukkupuratti comes from Coconut Oil used in tempering the vegetable. Goes well with steamed rice or Kerala Rose Matta Rice. Simply serve it with Moru Curry or Moru Kachiyathu and Pappadam for a complete meal.

For more recipes for SADHYA, click here...

Cuisine - Kerala (South India)
Course - Side dish
Spice Level - Moderate
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 15 -20 Minutes
Soaking Time - 3-4 Hours/Overnight
Cooking Time - 10-15 Minutes

For more RECIPES WITH JACK FRUIT, Click here...

HOW TO MAKE CHAKKA KURU MEZHUKKUPURATTI/ STIR-FRIED JACKFRUIT SEEDS

INGREDIENTS :

To Cook the Jackfruit Seeds:

Jackfruit Seeds(Chakka Kuru) - 2 Cups
Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 1 Tspn
Salt - To Taste
Sugar - a Pinch

To Grind Coarsely :

Shallots - 7-8 Nos.
Garlic - 1-2 Cloves

For Tempering :

Mustard Seeds - 1 Tspn
Curry Leaves - 1 Sprig
Coconut Oil - 1 Tbspn.

You can find more recipes from GODS OWN COUNTRY - KERALA click here...

METHOD :

Peel off the white shell from the Jackfruit Seeds.
Soak the Jackfruit Seeds in Water for at least 3-4 hours or overnight.
Scrape out the brown skin from the Seeds(Soaking helps you to scrape out the skin easily)
Cut the Seeds into small pieces, wash and keep it aside.
Add Turmeric Powder & Red Chilli Powder to the Jackfruit Seeds along with a dash of Salt and a pinch of Sugar.
Cook this along with 1/2 Cup of Water until the Seeds turn soft.
Alternatively can cook the above ingredients in a Pressure Cooker for a whistle.
Do not overcook the Jack fruit Seeds.
Meanwhile, Pound Shallots & Garlic into a coarse mix.
Heat Oil in a pan, splutter Mustard Seeds and Curry Leaves.
Add coarsely pound Shallots - Garlic mix and saute until it turns aromatic.
Add the cooked Jackfruit Seeds and give a quick stir.
Cook briefly for about 3-5 minutes on a medium flame.
Serve Chakka kuru Mezhukkupuratti hot with steamed White Rice/Kerala Rose Matta Rice.
Can be served along with any Curry and Rice, it goes well as a side dish with Moru Curry/Moru Kachiyathu.
Can serve this Chakka Kuru Mezhukkupuratti as one side dish in the long list of Sadhya Items.

NOTES :

Soaking the Jackfruit Seeds for at least 3-4 Hours/overnight will help you to peel off the skin easily.
Make sure to remove the hard white Shell before soaking the Jackfruit Seeds.
Saute the pound Onion-Garlic Mix and the spices on a low flame.
Care should be taken not to burn them, which will spoil the overall taste of the dish.
Some do not add Onions & Garlic while cooking for a Sadhya.
Adding sugar will balance the taste, but it is purely optional
Coconut Oil gives an authentic taste to the dish, can also use any other vegetable oil of your choice.
I have stir-fried pre-cooked Jackfruit Seeds/Chakka kuru on a low flame until each piece is well coated with the masala.
This results in a glossy looking Chakkakuru Mezhukkupuratti.

March 12, 2019 No comments

March 11, 2019 No comments

CHEMMEEN MANGA CURRY - KERALA STYLE PRAWN CURRY WITH MANGOES

     Chemmeen Manga Curry as we call it at home is a simple Kerala Style Curry prepared with Prawns/Shrimp & Mango in a Coconut/Coconut Milk Base. The Curry is tempered in Coconut Oil with mild seasonings to add flavour to the Curry. This Chemmeen Manga Curry is one of my MIL's speciality. She prepares it along with Drumsticks, Chakka Kuru(Jackfruit Seeds) etc., But the recipe here is a simple combination of Prawns & Mango cooked in Coconut Milk.
     Prawns/Shrimps are always considered as a treat at home, relatives visit from Cochin or when we visit Cochin, Prawns are one default must-buy along with various other Fish varieties. The reason was the fresh catch, which was not a scenario in CBE. It is that the Seafood we get in Coimbatore is not as fresh and tasty as the ones from the coastal town. As a family norm - a chance to eat fresh seafood should never be missed. A whole batch of Prawns, cleaned, de-shelled and ready to be cooked - the whole family awaits the treat. But a small batch is always sneaked in by my MIL to prepare this curry or to be added along with various Thoran/Mezhukkupuratti, which are her favourites.
     Chemmeen in Malayalam refers to Prawns/Shrimps. The tiny variety of Shrimps taste great in this Curry, but cleaning is, of course, a tedious job. But a little way can convert this curry into a delicacy. The Mangoes infuse a unique tanginess into the Prawn Curry. But the overall taste and flavour of this Chemeen Manga curry come from the Coconut. You can either make the Curry with ground Coconut Paste or with fresh homemade Coconut Milk. Finally temper the Chemmeen Manga Curry in Coconut Oil with mild seasonings like Mustard Seeds, Fenugreek Seeds, Curry Leaves and Shallots. This Chemmen Manga Curry/Prawn Curry with Mangoes is a simple recipe with very few ingredients. The taste of this curry comes from the fresh flavours of the ingredients used in the Curry.
   But recently while I was watching a Malayalam Movie called Cuban Colony where they refer to a regional delicacy of Angamaly- Angamaly Manga Curry. Referred as a must serve item in Sadhyas/Banquets in Angamaly region. Angamaly is a place near to Cochin, Kerala.   I was instantly impressed by the legend of the Curry and immediately I searched through the internet for Angamaly Manga Curry to find a curry similar to this Chemmeen Manga Curry. Though a version without Prawns in it. But the trick behind that tasty Angamaly Manga Curry is the hand crushed ingredients along with Coconut Oil which makes the curry more flavourful & tasty. Crushing the ingredients using the hands brings our the essential oils reacting along with the body heat.

For more CURRY RECIPES, Click here...

Cuisine - Kerala(South India)
Recipe Type - Curry
Spice Level - Medium-High
Difficulty - Easy
Serves - 2- 3
Author - SM

Preparation Time - 10-15 Minutes

Cooking Time - 15-20 Minutes

HOW TO MAKE CHEMMEEN MANGA CURRY - KERALA STYLE PRAWN CURRY WITH MANGOES

INGREDIENTS :

Prawns/Shrimps - 1/4 Kg
Raw Mango - 1 Medium Sized Mango

To Crush(using Hands):

Shallots - 5-6 Nos.
Green Chillies - 5-6 Nos.
Ginger - 1/2" Piece
Curry :eaves - 2 Sprigs
Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 1/2 Tspn
Coriander Powder - 1 Tspn
Coconut Oil - 1 Tspn
Thick Coconut Milk - 1/2 Cup
Thin Coconut Milk - 1Cups
Salt - To Taste

For Tempering :

Coconut Oil - 1 Tbspn
Mustard Seeds - 1/2 Tspn
Fenugreek Seeds - 1/4 Tspn
Shallots - 3-4 Nos.
Curry Leaves - 1 Sprig.

METHOD :

Clean, de-shell and de-vein the Prawns/Shrimps and keep it aside.
Peel, cut and discard the seed from the Mango, cut it into pieces & keep it aside.
Finely chop Shallots, Ginger & slit Green Chillies into two.
Add the above ingredients into an Earthen Pot/Pan along with Curry Leaves.
Gently crush the ingredients using your hand, mix it thoroughly for a few minutes until the ingredients seem to be well crushed.
Add Turmeric Powder, Red Chilli Powder, Coriander Powder along with a dash of Salt to the crushed ingredients.
Add Coconut Oil to the above and mix it well using your hands.
Mix it thoroughly for a few minutes.
Pour in the Thin Coconut Milk and mix it again.
Add Mango Pieces & Prawns/Shrimps to the Curry mixture.
Now you have to mix it carefully, gently swirl it using your hand(just clockwise).
Add enough Coconut Milk so that it covers the ingredients.
Switch on the flame and place the Earthen Pot/Pan over it.
Cook the Chemmeen Manga Curry on a medium flame.
Cook until the Mango Pieces soften and cooked(it shouldn't be overcooked.
Prawns/Shrimps would be cooked by this time.
Gently stir the Curry occasionally, otherwise, the Coconut Milk may get curdled.
Now Pour the Thick Coconut Milk and cook the Chemmeen Manga Curry on a very low flame for a minute or two. Gently swirl the Pan at intervals at this stage.
Switch off the flame and leave the Chemmeen Manga Curry aside.
Meanwhile, heat Coconut Oil in a Pan, splutter Mustard Seeds & Fenugreek Seeds.
Add finely chopped Shallots and Curry Leaves to the above and saute until shallots turn into light brown in colour.
Pour the Tempering to the Chemeen Manga Curry and mix it gently.
Serve Chemmeen Manga Curry/Prawn Curry with Mangoes hot with Kerala Matta Rice or Steamed Rice.
Chemmeen Manga Curry can also be served along with Vellayappam(Appam).

For a detailed recipe on HOW TO MAKE COCONUT MILK, Click here...

NOTES :

Adjust the number of Green Chillies and the amount of Chilli Powder to suit your spice level.
We love spicy curries at home and as the curry should be in bright yellow colour, I have used more Green Chillies and a bit of Red Chilli Powder to spice up this Chemmeen Manga Curry.
Fresh home-made Coconut Milk adds more flavour and taste to the Curry.
Alternatively can add ground Coconut Paste(Grind Coconut with a small piece of Ginger and 2-3 Shallots).
Cut Mangoes into the desired size.
Care should be taken while cooking the Mangoes, cooked Mangoes tend to get mashed up if you mix the curry with a ladle.
So while cooking the curry mix the ingredients by swirling the pan.
If the Mango is not sour enough, can add some Tamarind/Gamboge(Kudam Puli).
At times, my MIL prepares the same Curry with Chemmeen Puli/Irumban Puli(Bilimbi) instead of Mangoes.
Drumsticks, Jackfruit Seeds etc., can also be added into this Curry.
Crushing the ingredients using the hand gives a unique taste and flavour to the curry.
Once the Curry is cooked, leave it aside for at least 2-3 hours so that the taste and flavours get well infused into the Curry.

March 07, 2019 No comments

OMELETTE

      Omelette is one of the most frequented dishes at home. This is an easy recipe which can be combined and served along with Bread, Chapati or Rice. A classic Indian style Omelette prepared with a combination of Onion, Green Chillies and Egg, mildly seasoned with Salt and Pepper Powder, shallow fried in your choice of Vegetable Oil/Butter until crisp at the edges, soft, fluffy and moist Omelette with a fiery note of spiciness from Chillies and Pepper Powder.
     Simply combine this Classic Indian style Omelette with Bread along with Tomato Ketchup or Sweet Chilli Sauce. These spicy Omelettes are also good to be served along with Rice. A simple Lunch Menu of Rice, Curry and Omelette marks its goodness as such.
     Eggs are whisked along with finely chopped Onions/Shallots, Green Chillies, Turmeric Powder and Salt. I usually add some Mayonnaise/Milk while whisking the Eggs, which would help you get soft, fluffy and moist Omelettes. This is a simple and quick fix recipe. My husband has his own preference when it comes to Omelette, he likes to spice up the Omelettes with Red Chilli Powder and loves it to be served with a hearty sprinkle of Pepper Powder. Omelettes loaded with fieriness.

Cuisine - Indian
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 2 -3
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 5-7 Minutes

HOW TO COOK OMELETTE

OMELETTE

INGREDIENTS :

For Omelette :

Eggs - 4 Nos.
Onion - 1 No.
Green Chillies - 1 No.
Turmeric Powder - 1/4 Tspn
Mayonnaise/Milk - 1 Tspn
Salt - To Taste

For Shallow Frying:

Vegetable Oil/Butter - 2-3 Tbspn

METHOD :

Gently break the Eggs and whisk it lightly.
Add finely chopped Onions, Green Chillies, Turmeric Powder & Salt to the Eggs.
Add a teaspoon of Mayonnaise/Milk to the above and mix well.
Whisk the Egg Mixture until fluffy.
Heat the Oil in a non-stick frying pan.
Pour in one-third of the egg mixture in the pan.
Give a quick swirl making sure to distribute it evenly across the pan.
Cook the Omelettes on a low-medium flame for a minute or two until it is cooked.
The omelette would turn into light brown in colour and slightly crisp around the edges.
Flip the Omelette over and cook for a further minute on a low-medium flame.
Once the Omelette is cooked, switch off the flame.
Gently remove it from the frying pan and serve Omelettes hot.
Follow the suit with the rest of the Egg mixture.

NOTES:

Can add 1/2 Tspn of Red Chilli Powder or Fresh Red Chillies along with Green Chillies to add heat to the Omelette.
Add some Garam Masala/Mutton Masala if you prefer a flavourful Omelette.
Can also add diced Tomatoes, Carrots, Mushrooms, Bell Peppers, Spring Onions etc., to the Omelette.
Adding Turmeric Powder is purely optional.
Adding Milk/Mayonnaise while whisking the Egg is purely optional, but it yields soft, fluffy and moist Omelettes.
Shallow fry the Omelettes in Butter or any type of vegetable oil.
Serve Omelettes hot, sprinkled with Pepper Powder if you prefer.

March 06, 2019 No comments

HOW TO MAKE KOTHU KARI MASALA/ MINCED MEAT MASALA

INGREDIENTS :

Spice Powders :

For Garnishing :

METHOD :

NOTES:

"The Ultimate Partners in Crime - Puri & Potato Masala"

Potato Masala Perfection: Elevate Your Poori Experience with Irresistible Puri Masala!"

Ingredients:

For Poori Masala/Potato Masala:

To Temper:

To Garnish:

Method:

To Cook Potatoes:

For Poori Masala/Potato Masala :

Notes:

HOW TO MAKE POORI/PURI

INGREDIENTS:

For the Dough:

For Deep Frying:

METHOD:

KNEADING THE DOUGH :

NOTES:

RESTING THE DOUGH:

ROLLING THE DOUGH:

METHOD:

DEEP FRYING THE POORI/PURI:

NOTES:

HOW TO COOK RAVA IDLI/SEMOLINA IDLI

INGREDIENTS :

For Tempering :

METHOD:

NOTES :

HOW TO COOK COIMBATORE STYLE KADANJA KEERAI/ MASHED SPINACH CURRY

INGREDIENTS :

To Saute & Grind :

METHOD :

NOTES :

HOW TO COOK CHEERA THORAN/SPINACH STIR FRY

INGREDIENTS :

For Seasoning :

METHOD :

NOTES :

HOW TO COOK KADALA CURRY/ KERALA STYLE CHICKPEAS CURRY

INGREDIENTS :

To Pound Coarsely :

To Roast & Grind:

METHOD :

To Soak Black Chickpeas:

To Roast & Grind :

For Nadan Kadala Curry with Thenga Kothu :

NOTES :

CHERATTA PUTTU - HOW TO MAKE PUTTU IN A COCONUT SHELL

INGREDIENTS :

METHOD:

For more recipes from GODS OWN COUNTRY - KERALA, click here...

NOTES:

HOW TO MAKE CHAKKA KURU MEZHUKKUPURATTI/ STIR-FRIED JACKFRUIT SEEDS

INGREDIENTS :

To Cook the Jackfruit Seeds:

To Grind Coarsely :

For Tempering :

METHOD :

NOTES :

CHAKKA/JACKFRUIT PUZHUKKU

INGREDIENTS:

To Cook the Jackfruit :

To Sauté & Grind :

To Drizzle & Serve :

METHOD:

NOTES :

Important: Food Safety :

HOW TO MAKE CHEMMEEN MANGA CURRY - KERALA STYLE PRAWN CURRY WITH MANGOES

INGREDIENTS :

To Crush(using Hands):

For Tempering :

METHOD :

NOTES :

HOW TO COOK OMELETTE

INGREDIENTS :