GOOSEBERRY PICKLE - NELLIKKAI URUGAI/ACHAR

HOW TO MAKE GOOSEBERRY PICKLE - NELLIKKAI URUGAI/ACHAR

GOOSEBERRIES/AMLA/AMALAKI/NELLIKKAI

INGREDIENTS :

METHOD 1 :

With Preserved Gooseberries/Gooseberries in Brine :

PRESERVED GOOSEBERRIES - GOOSEBERRIES IN BRINE

• Drain the Gooseberries from the brine.
• Deseed and separate the Gooseberries into Cloves and keep it aside.
• Meanwhile, dry roast the Fenugreek seeds on a low flame until it splutters and turns fragrant.
• Grind the roasted Fenugreek Seeds into a fine powder and keep it aside.
• Heat Oil on a high flame until it fumes.
• Lower the flame and splutter Mustard Seeds.
• Add Turmeric Powder, Red Chilli Powder & Asafoetida Powder to the above and give a quick stir.
• Pour in the Vinegar along with a pinch of Sugar and mix well.
• Add the Gooseberry Cloves along with some Salt and mix well.
• Cook the Pickle on a low flame for few minutes.
• Finally, add powdered  Fenugreek seeds Powder to the above and mix well.
• Leave this on a very low flame for a few minutes.
• Switch off the flame and allow the Gooseberry Pickle/Nellikkai Urugai/Achar to cool down.
• Store the Gooseberry Pickle/Nellikkai Urugai/Achar in a clean and dry Glass/Ceramic Jar.
• Gooseberry Pickle/Nellikkai Urugai/Achar tastes great with Curd Rice and is the best accompaniment with Rice Gruel(Kanji/Porridge).
• Serve a smidgen of Gooseberry Pickle/Nellikkai Urugai/Achar to go along with Plain Rice, Sambar/Curry/Rasam of your choice for a simple lunch or serve it in an elaborate Vazhayila Virundhu/Sadhya.

METHOD 2 :

Instant Gooseberry Pickle :

• Clean, Wash and pat dry the Gooseberries.
• Steam cook the Gooseberries for about 20-30 Minutes or until Gooseberries turn soft and cooked.
• Allow it to cool.
• Deseed and separate the Gooseberries into Cloves and keep it aside.
• Meanwhile, dry roast the Fenugreek seeds on a low flame until it splutters and turns fragrant.
• Grind the roasted Fenugreek Seeds into a fine powder and keep it aside.
• Heat Oil on a high flame until it fumes.
• Lower the flame and splutter Mustard Seeds.
• Add Turmeric Powder, Red Chilli Powder & Asafoetida Powder to the above and give a quick stir.
• Pour in the Vinegar along with a pinch of Sugar and mix well.
• Add the Gooseberry Cloves along with some Salt and mix well.
• Cook the Pickle on a low flame for few minutes.
• Finally, add powdered  Fenugreek seeds Powder to the above and mix well.
• Leave this on a very low flame for a few minutes.
• Switch off the flame and allow the Gooseberry Pickle/Nellikkai Urugai/Achar to cool down.
• Store the Gooseberry Pickle/Nellikkai Urugai/Achar in a clean and dry Glass/Ceramic Jar.

NOTES :

• Care should be taken while dry roasting fenugreek seeds.  Do not burn them, which would totally spoil the taste of the pickle.
• Adjust the amount of Red Chilli Powder to suit your spice level.
• Pour ample of Gingelly Oil to the pickle.  This will prolong the shelf life of the pickle.
• Avoid using steel/aluminium/copper container for preserving the Gooseberry Pickle/Nellikkai Urugai/Achar, as they tend to react with the acidic nature of salt and mangoes.
• A suitable method is to store them in Clean and dry sterilized Glass/Ceramic/Porcelain Jars.
• Always use clean & dry spoons while handling this Gooseberry Pickle/Nellikkai Urugai/Achar.
• Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the pickle. 
• If you feel that extra oil should be added, once the pickle is made, Heat the Sesame Oil, cool it and then pour it over the pickle.
• If stored properly,  Gooseberry Pickle/Nellikkai Urugai/Achar can last for a month at room temperature and up to a year in the refrigerator.
• The Pickle should be stored in a dry and dark place.
• In humid climates, it is advisable to keep the pickle refrigerated to avoid spoilage and for longer shelf life.

HOW TO PRESERVE GOOSEBERRIES - GOOSEBERRIES IN BRINE

HOW TO PRESERVE GOOSEBERRIES - GOOSEBERRIES IN BRINE

HOW TO PRESERVE GOOSEBERRIES - GOOSEBERRIES IN BRINE

INGREDIENTS :

METHOD :

• Boil the water and allow it to cool.
• Clean the Gooseberries and allow them to dry on a clean kitchen towel.
• Wipe them off with a clean cloth to get rid of any extra wetness.
• Take a clean and dry Bottle or Bharani (Porcelain Jar).
• Put some salt at the bottom of the Jar.
• Put few Gooseberries over it.
• Again put some Salt and top it up with Gooseberries.
• Follow the suit until all the Gooseberries are salted.
• Close the lid of the jar and mix well, until the Gooseberries are well coated with Salt.
• Pour warm water into the jar and mix well.
• Tightly close the jar and keep it aside in a dry & dark place for a few weeks.
• Stir the Gooseberries every two days, so that the essence of Gooseberries are well infused into the brine.
• Initially, the Gooseberries would float over the brine, but gradually they would absorb the brine and double their size.
• Gooseberries will be ready within a few weeks time.
• These can be stored in a dry and dark place.
• In humid climates, it is advisable to keep them refrigerated to avoid spoilage.

NOTES :

• This Brine preserved Gooseberries make tasty and unique, briny & spiced pickles, which taste awesome with curd rice.
• Avoid using steel/aluminium/copper container for preserving the Gooseberries, as they tend to react with the acidic nature of salt and Gooseberries.
• A suitable method is to store them in Clean and dry sterilized Glass/Ceramic/Porcelain Jars.
• Always use clean & dry spoons while handling these preserved Gooseberries. 
• Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the Gooseberries. 
• If stored properly, these preserved Gooseberries can last for a year or so.
• Can use these preserved Gooseberries to prepare Gooseberries Pickle, Gooseberry Pachadi, Gooseberry Chutney etc., (Just use the Gooseberries and adjust the amount of salt in the recipe).

HEALTH BENEFITS OF GOOSEBERRIES

HEALTH BENEFITS OF GOOSEBERRIES

Boosts Immunity :

Controls Diabetes & Lowers Cholesterol :

Ease Digestion :

Body Detoxifier :

Constipation:

Prevents Colon Cancer :

High Mineral Content :

Lowers Hypertension/Blood Pressure :

Healthy Heart :

 Counter the effect of Smoking :

Eye Health:

Aids in Calcium Absorption

Strong Bones & Teeth :

Reduces Menstrual Discomfort :

Skin:

DISCLAIMER:

NADAN MUTTON CURRY - ACHANTE ERACHI CURRY

HOW TO COOK NADAN MUTTON CURRY- ACHANTE ERACHI CURRY

INGREDIENTS:

To Sauté & Grind:

For Nadan Mutton Curry:

METHOD:

To Sauté & Grind :

• Heat Coconut Oil in a Pan, Sauté Shallots, Ginger & garlic until Shallots turn translucent.
• Add Turmeric Powder, Red Chilli Powder and Coriander Powder to the above and fry on a very low flame until aromatic.
• Add Cumin Seeds and Peppercorns and fry for a while.
• Switch off the flame and allow the ingredients to cool.
• Grind the sautéed ingredients into a fine paste and leave it aside.

For Nadan Mutton Curry:

• Clean, wash & dice the Mutton into cubes and allow it to drain in a colander.
• Marinate the Mutton pieces with the ground paste and leave it aside for about an hour.
• Heat oil in a Pan/Pressure Cooker.
• Splutter Mustard seeds, immediately add Curry Leaves & Coconut slices into it and fry for a while on a very low flame.
• Sauté finely chopped Onions and Green Chillies, sauté the ingredients on a medium flame until Onions turn translucent.
• Add finely chopped Tomatoes and cook until the Tomatoes turn soft and oil separates.
• Now, add marinated Mutton Pieces along with a dash of salt and give a quick stir.
• Pour 1/2 a Cup of Water (or as required to cook Mutton).
• Cover the Pressure Cooker with the lid and cook until the meat turns tender and soft.
• Once the Meat is cooked, add tamarind paste and mix well.
• Cook this on a low flame until the raw flavour goes, and it reaches the desired consistency.
• Switch off the flame.
• Serve Nadan Mutton Curry along with Rice, Chapati, Parotta/Roti Canai etc.,
• Nadan Mutton Curry goes well with Appam/Vellayappam, Idiyappam, Puttu, Pathiri, Dosa, Idli etc.,
• Can serve Nadan Mutton Curry along with Nei Choru/Malabar Ghee Rice, Peas Pulao or Biriyani.
• Or simply serve it with steamed Rice or Palakkadan Matta Rice.
  

NOTES:

• Adjust the amount of spices to suit your preference.
• Cook Mutton pieces on a low flame for about 15-20 minutes.  This will help the flavour get infused into the meat.
• I don't add curd/lime juice/vinegar to tenderize the meat while cooking for this curry, this will alter the taste of the curry.
• Soda-bi-carbonate or Raw Papaya does the job without altering the taste.
• Coconut Oil gives an authentic taste to the Curry, can use any other vegetable oil too.
• Adding Coconut slices to the Curry is optional.  Some traditional recipes even call for adding White Pumpkin (Ash Gourd)/Kumbalanga in this Nadan Mutton Curry.
• Sauté the ingredients on a very low flame, stirring continuously.
• Marinate the Mutton/Chicken pieces and leave it aside for at least 1/2 an hour. 
• Adding Tamarind is purely optional.
• Can prepare the same recipe with Beef/Chicken.

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A QUICK TIP:

• Use raw papaya to tenderize the meat. It is a natural 'MEAT TENDERIZER'.
• Raw papaya contains an enzyme called Papain. The connective tissue in the meat breaks down when it comes in contact with Papain. Papaya is one of the preferred tenderizers for red meats (Lamb, Mutton & Beef).
• Use a few pieces of Raw Papaya while cooking the meat.  This will tenderize the meat, making it more soft and succulent, without changing its taste and flavour.
• Yoghurt (Curd), Lime Juice, Vinegar, Soda-bi-carbonate all have softening and tenderizing effects on Red Meats.

BANANA & WALNUT CAKE

HOW TO MAKE BANANA & WALNUT CAKE

BANANA & WALNUT CAKE

INGREDIENTS :

• Preheat the oven at 180 Degree Celsius for about 10 - 15 Minutes.
• Mash the Bananas along with Sour Cream/Buttermilk and keep it aside.
• Toast the Walnuts on a very low flame until crisp & aromatic and keep it aside.
• Sprinkle 1-2 Tablespoons of All-Purpose Flour(Take it from the measured Flour used for the cake) over the toasted Walnuts and toss them up well until the nuts are evenly coated with the Flour.
• Powder the White Sugar/Brown Sugar(1 Cup) into a fine powder and keep it aside.
• Sift the All-purpose Flour along with Baking Soda, Baking Powder and a pinch of Salt thrice.
• In a large bowl beat Butter until soft, add powdered White Sugar/Brown Sugar and beat until it's well combined, soft & fluffy.
• Add Eggs one at a time into the Butter mixture and beat well until soft and fluffy.
• Add Vanilla Essence to the above mixture and beat it well.
• Add the sifted Flour in batches alternating each batch with mashed Bananas & Sour Cream/Buttermilk mix.
• Beat after each batch until the Flour is well combined into the mix.
• Add half the amount of  Walnuts to the cake batter along with any remaining mashed Bananas.
• Grease the Cake Tins and dust them up with the Flour.  Line the greased tins with Baking Paper.
• Pour the Banana Cake Batter into the prepared tins and smoothen the tops.
• Sprinkle the remaining toasted Walnuts on top of the Cake Batter.
• Bake the Banana Cake in the preheated at the centre rack of the oven at 180 Degree Celsius for about 45 mins to 1 hour or until the skewers come out clean.
• Let cool in the Cake Tin on a rack.
• Remove the Banana Cake from the pan carefully and peel off the baking paper.
• Cut the Banana Cake into the desired shape and store it in an airtight container.
• Banana Cake stays good for 2-3 Days at room temperature.

For Longer Shelf Life :

• Wrap it in plastic wrap and refrigerate the Cake.  Can be refrigerated up to a week.
• Before serving remove them from the plastic wrap and serve once it reaches the room temperature.

NOTES:

• Eggs and Butter should be at room temperature.
• Can also add freshly grated Orange and Lemon zest to the Banana Cake.  This will give a mild citrusy aroma in the cake.
• Can use Nuts like Walnuts, Cashew nuts, Blanched and toasted Almonds in Banana Cake.
• Some recipes call for adding mild spices into the Banana Cake. Spices like Cinnamon, Nutmeg, suits well for the purpose.
• Overripe Bananas yields moist and naturally sweet Banana Cake.
• Can use White Sugar/Brown Sugar for Banana Cake.
• Adjust the amount of Sugar to suit your sweet preference and sweetness of the Banana.
• Sour Cream can be substituted with Greek Yogurt, Plain Yogurt or Buttermilk.
• Adjust the baking time according to your oven settings.

RED RUBIES IN COCONUT MILK - TAB TIM GROB

WHAT ARE WATER CHESTNUTS? 

WATER CHESTNUTS

• Water Chestnuts are a great source of fiber which help promote bowel movements and keep your gut healthy
• Water Chestnuts help to reduce blood cholesterol levels & regulate blood sugar levels.
• Water Chestnuts are very nutritious and contain high amounts of Fiber, Potassium, Manganese, Copper, Vitamin B6 and Riboflavin. 
• Most of their calories come from Carbohydrates.
• Water Chestnuts contain a good amount of Antioxidants.
• Water Chestnuts are a great source of Potassium which helps to reduce the risk factors of heart disease such as high blood pressure and strokes.
• Water Chestnuts are made of 74% water, Water rich food can help you lose weight.

HOW TO MAKE RED RUBIES IN COCONUT MILK/TAB TIM GROB

RED RUBIES IN COCONUT MILK - TAB TIM GROB

INGREDIENTS

For Red Rubies:

For Red Rubies in Coconut Milk/Tab Tim Grob :

METHOD :

For Red Rubies in Coconut Milk - Tab Tim Grob:

• If using fresh Water Chestnuts, peel them with a vegetable peeler. 
• If using canned, simply rinse. 
• Cut each Water Chestnut into very small bite-sized pieces (1/4" cubes).
• Mix 20 -25 drops Red Food Colouring with 2 Tbpsns of  Water.
• Coat the Water Chestnut cubes in the food colouring mixture and keep it aside for a few minutes until they are all evenly Red.
• Add the coloured Water Chestnuts to the Tapioca Flour and mix until each small piece is well coated with the flour.
• Take them out of the Tapioca Flour and then, using a spray bottle, mist them with water and coat them with Tapioca Flour again. 
• Dust off any excess Tapioca flour from the coated Water Chestnuts using a mesh sieve or colander.
• Boil Water in a Saucepan. (Big enough to hold the coated Water Chestnuts).
• Carefully drop the coated Water Chestnuts into a saucepan of boiling water and cook for about 3-4 minutes. 
• Once they float to the surface, they are cooked. 
• Remove and plunge the cooked Water Chestnuts into a pot of ice cold water.
• Drain and keep it aside.

Coconut Milk for Red Rubies in Coconut Milk :

• Add Sugar and a pinch of Salt to the Coconut Milk and mix well.
• Tie up a Pandan Leaf(Screwpine Leaf) and add it into the coconut milk.
• Boil the Coconut Milk on a medium flame for about 5-7 minutes, stirring continuously.
• Lower the flame and boil for another 2-3 minutes.
• Switch off the flame.
• Discard the Pandan Leaf(Screwpine Leaf) from the Coconut Milk.
• Refrigerate the Coconut Milk.

Combining the Ingredients for Red Rubies in Coconut Milk:

• Take a few Red Rubies and place it on a serving plate.
• Pour 3/4 the amount of Chilled Coconut Milk over the Red Rubies.
• Let it sit for about 5-7 Minutes
• Let the Red Rubies absorb the Coconut Milk.
• Drizzle the rest of the Coconut Milk just before serving the Red Rubies in Coconut Milk/Tab Tim Grob.
• Serve Red Rubies in Coconut Milk/Tab Tim Grob chilled.

NOTES :

• Adding a pinch of Salt to the Coconut Milk will enhance the overall taste of the Dessert.
• Adding Pandan Leaf/Screwpine Leaf to the Coconut Milk is truly optional.
• This is a mildly sweet dessert. Adjust the amount of Sugar to suit your Sweet Tooth.
• I have used a combination of Thick & Thin Coconut Milk in the recipe(home-made).
• This Dessert should not be very creamy, it should be in a slightly thin consistency.
• Can use Coconut Cream instead of Coconut Milk.
• Adding Food Colour to Water Chestnut is purely optional. Some recipes call for colouring the Chestnuts with Beetroot Juice, yet to try the method.

CHICKEN TIKKA MASALA WITH OVEN GRILLED CHICKEN TIKKA

HOW TO COOK CHICKEN TIKKA MASALA WITH OVEN GRILLED CHICKEN TIKKA

FOR CHICKEN TIKKA :

For detailed recipe on HOW TO MAKE OVEN GRILLED CHICKEN TIKKA, Click here...

OVEN GRILLED CHICKEN TIKKA

INGREDIENTS :

For Chicken Tikka Masala :

For Spice Powder :

Soak and Grind :

To Garnish :

METHOD :

• Dry roast the ingredients for the Spice Powder on a low flame until aromatic, except Green Cardamoms (add it while grinding). 
• Grind it into a fine powder.
• Soak Almonds/Cashew nuts in Warm Water for about 20-30 Minutes and grind it into a fine paste along with Fresh Cream.
• Cook Chicken Tikka in an Electric Oven and keep it aside.
• Grind Onions to a paste and puree the Tomatoes.
• Heat Oil and half of the Butter in a pan and saute the ground Onions & Ginger-Garlic paste until fragrant on a low flame.
• Add Tomato puree, Kasoori Methi, Yogurt/Curd and mix well. 
• Leave this on a low flame for few minutes until the raw flavour goes.
• Can add the leftover marinade from the Chicken at this stage.
• Add Red Chilli Powder, freshly ground Spice Powder, Coriander Powder and saute until oil separates from the gravy.
• Add Oven Grilled Chicken Tikkas to the Chicken Tikka Masala and leave it on a low flame for few minutes.
• Pour in the  Almond/Cashew & Fresh Cream Paste to the Chicken Tikka Masala and mix well.
• Leave this on a low flame for about 5-7 minutes.
• Cook until the Chicken Tikka Masala reaches the desired consistency.
• Adjust the consistency of the Curry to your preference.
• Melt the remaining Butter in another pan and pour it over the gravy.
• Garnish Chicken Tikka Masala with finely chopped Coriander Leaves and few strands of Kasuri Methi.
• Serve Chicken Tikka Masala hot.
• Chicken Tikka Masala can be served along with Biriyanis, Pulaos,  Ghee Rice/Nei Choru or just simply serve it with Steamed White Rice or Basmati Rice.
• Chicken Tikka Masala pairs well with Naan, Kulcha, Parotta/Roti and Chapatis, especially Maida(All-purpose Flour) Chapatis.

NOTES :

• Boneless Chicken Pieces suits well for the recipe.
• Marinating the chicken pieces for a longer time yields juicy and succulent meat in Chicken Tikka Masala.
• I have not used any food colouring. 
• If preferred can use few drops of reddish-orange food colouring to the Chicken Tikka Masala.
• Can adjust the amount of Red Chilli powder to suit your Spice Level.
• I have used Kashmiri Chilli Powder in the Gravy, which is less spicy and gives a bright red colour to the Chicken Tikka Masala.
• Can grind some Raisins/Dates along with onions for a sweeter taste. If doing so avoid adding sugar.
• If you prefer tanginess in the Curry, add few drops of lemon juice just before serving.
• If you don't have kasuri methi, can substitute it with 1/4 tspn of dry roasted and powdered fenugreek seeds. 

A QUICK TIP :

FOR A SMOKY TANDOOR FLAVOUR :

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Ela Ada vs. Kuih Koci: A Cross-Cultural Culinary Delight

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Contrast in Ingredients and Flavours

    The filling of Kuih Koci, made with Gula Melaka, has a deeper, more caramel-like sweetness compared to the jaggery used in Ela Ada. The contrast in ingredients and preparation techniques highlights the unique characteristics of each dish, while also showcasing the shared cultural heritage that runs through them.

The Influence of Portuguese Cuisine

A Shared Culinary Heritage

    Both Kerala and Malaysia have a rich history of trade and cultural exchanges, particularly with the Portuguese. The Portuguese influence is evident in many traditional dishes from both regions. For instance, the use of coconut and palm sugar is a common thread in many sweets across Kerala and Malaysia.

Could Kuih Koci Have Roots from Cochin/Kochi?

    The possibility that Kuih Koci might have some historical connection to Cochin/Kochi (Kerala) is an exciting thought. It’s a testament to how food not only nourishes the body but also serves as a link to our shared history and cultural evolution.

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