MEEN VEVICHATHU / MULAKITTATHU - KERALA STYLE RED FISH CURRY

 

     "Meen Mulakittathu" or "Meen Vevichathu" is typically a Kerala style fish curry in a fiery red chilly base. It is my husband's - 'one of the most favourite item'.  The reason being its spicy, red in colour and reminds him of his Grandmothers Red Fish Curry.  Whatever is the name of this curry - he says 'Ammoomas Red Fish Curry'.  He carries a lot of reminiscent memories of the flavours, taste and particularly the colour of this wonderful curry.
     It is typically a Kottayam( a district in Kerala in a southern part of India) style Curry, where Fish is cooked with spices and Red Chilli Powder and specifically Cocum / Gamboge is added to the curry.  Cocum(Kudampuli) gives a special note of flavour and tanginess to the curry.  It tastes great with Kerala Rose Matta Rice, Kappa/Tapiaco Puzhungiyathu, Chakka Puzhukku etc.,  Give a try and I am sure you would fall in love with this curry.
    This type of Fish Curry, a typical Kerala Style Curry is one common dish served in a Kerala Kallu Shappu/Toddy Shop.  Due to the spiciness and fiery red colour it is one of the most sought after curry in a Kallu Shappu.  Combine this spicy Meen Vevichathu/Mulakittathu along with Kappa Puzhungiyathu for an utter treat. 
     Fish Curries as a default tastes best the next day, and if you have cooked them in an earthen ware then the taste would be unbeatable.  Any fish variety can be used to cook this Fiery Red Curry, King Fish, Pomfret, Pearl spot, Shark all taste good in this curry.  I have used White Pomfret in this curry.

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Cuisine : Kerala (India)
Course : Side Dish
Recipe Type : Curry
Difficulty : Easy
Serves : 4-6
Author : SM

Preparation Time : 15 - 20 Minutes
Cooking Time : 20 - 30 Minutes.


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HOW TO COOK MEEN VEVICHATHU / MULAKITTATHU - KERALA STYLE RED FISH CURRY

INGREDIENTS:

Fish - 500 Grams
Shallots - 5-6 Nos.
Garlic - 2-3 cloves
Ginger - A Small Piece
Green Chillies - 2 Nos.
Turmeric Powder - 1/2 Teaspoon
Kashmiri  Chilli Powder - 11/2 Tablespoon
Cocum/Gambodge/Kudampuli - 2 Pods
Coconut Oil - 2 Tablespoon
Mustard Seeds - 1/2 Teaspoon
Fenugreek Seeds - 1/4 Teaspoon + 1/4 Teaspoon
Curry Leaves - 1 Sprig
Salt - To Taste.

METHOD:

• Clean the fish and draw 3-4 lines with a sharp knife all over the fish.
• Soak Cocum Pods in Luke warm water for at least 10-15 Minutes. 
• Dry roast 1/4 Teaspoon of Fenugreek seed, until they splutter, crush them into a fine powder and leave it aside.
• Crush Ginger and Garlic and keep it aside.
• Heat Coconut Oil in an Earthen Pan, splutter Mustard seeds and 1/4 Teaspoon of Fenugreek Seeds.
• Saute finely chopped Shallots, Green Chillies and Curry leaves until shallots turn translucent.
• Add crushed Ginger & Garlic and saute well until the raw flavour goes. 
• Add Turmeric Powder and Kashmiri Chilli Powder to the above and fry for a while in a very low flame.
• Add Cocum pods along with water and salt.  Bring this to boil.
• Reduce the flame and cook this curry until oil separates.
• Add the fish to the Curry and leave it in low flame until the fish is well cooked on both sides.
• Finally, sprinkle dry roasted Fenugreek seeds to the Curry and switch off the fire.
• Cover the pan and leave this on stove top until you serve.

NOTES:

• Any type of fish- small/big variety can be used for this recipe.
• I have cooked this curry with white Pomfret, even fish pieces can be used for the purpose.
• Adjust spices as per your taste and fish’s size.
• Kashmiri Chilli Powder is comparatively less spicy but gives a fiery red colour.
• I usually add 1/2 the amount of Red chilli powder + 1/2 Kashmiri Chilli Powder for a spicier version.
• Using coconut oil gives an authentic taste to the curry.
• This curry tastes great the next day.
• Cooking in Earthen ware is healthy and gives an exquisite taste to the curry.

FEW OTHER KALLU SHAPPU GRUBS:

Kappa Puzhungiyathu
Kappa Ularthiyathu Nadan Fish Fry

 

RAS MALAI

      "Ras Malai / Rosso Malai" is a rich & creamy dessert made with Paneer/Chenna and flavoured milk. Ras Malai means Creamy(Malai) Juice(Ras) in Hindi.  Literally, a long list of Milk Sweets are found in India, but I feel Ras Malai tops the popularity list among them. Most of the milk and cream based sweets are known to have originated from West Bengal, Orissa or Eastern Parts of India.
    The Rasagullas/dumpling made out of Paneer/Chenna(Ricotta/Cottage Cheese) is quite spongy and melts in your mouth.  The dumpling almost resembles another Indian sweet Rasagulla.  The major difference being the dumplings are finally soaked in cardamom flavoured milk with a heavy garnish, especially with Cashew nuts, Almonds, Pistachios and Saffron strands.  Saffron gives a yellow hue to the dish. This uniquely soft and spongy Indian dessert RAS MALAI has caught the hearts of  sweet lovers around the world.
     My memory of Ras Malai is always related to our visit to Krishna Sweets during my childhood days. I never miss a chance of eating this chilled dessert then.  It is one of the most delectable dessert according to me. But I had never thought that I would be making this all by myself then.
    As always rich and tasty dishes needn't be difficult to cook and Ras Malai follows the suit.  If you have ready made Paneer then your job gets easier.  The quality of Paneer matters a lot with the texture of the Rasagullas.  So go for fresh and good quality Paneer.  Fresh homemade Paneer suits best for the recipe.

For home made Paneer Recipe, click here...

Cuisine : Indian
Recipe Type : Sweet, Dessert
Difficulty : Medium
Serves : 3 - 4
Author : SM  

Preparation Time : 5 - 10 Minutes
Cooking Time : 30 - 45 Minutes

HOW TO MAKE RAS MALAI

INGREDIENTS:

For  Rasagullas :

Paneer - 250 Gms
Corn Flour - 3 Tspn
Yellow Food  Colouring - A Pinch (Optional)

 

For Sugar Syrup :

Sugar - 125- 150 Gms
Cardamom - 5-6 Nos.
Water - 600 Ml

For Rabdi :

Milk - 500 ml
Sugar - 125 - 150 Gms
Condensed Milk - 100 ml
Cardamom - 6-8 Pods
Saffron - Few Strands
Cashew Nuts - 10 -12 Nos.
Almonds - 10 - 12 Nos.
Pistachios - 10 - 12 Nos.

METHOD :

Rabdi :

• Boil the Milk along with Sugar, Cardamom Powder and Saffron Strands.
• Once it starts to boil, lower the flame and cook until it reduces to half the volume stirring occasionally.
• Add Condensed Milk and slivered Almonds, Pistachios and Cashew Nuts along with few strands of Saffron to it.
• Remove from fire and allow it to cool.

Rasagulla:

• Crumble the Paneer, add Corn Flour & Yellow food colouring to it and knead it into a soft dough.
• Make small balls and flatten them up into the shape of a disc.  Keep them aside.
• Dissolve Sugar in Water along with Cardamom Powder.  Boil this into a thin Sugar syrup.
• Drop the flattened Paneer discs slowly into the Sugar Syrup and cover the saucepan with a lid.
• Let it cook undisturbed for about 8-10 Minutes or until the flattened Paneer has bloated up.
• It would have almost doubled the size, if not cover and cook for few more minutes.  
• To check whether it is cooked, press it with the back of a spoon, if it springs back then it's perfect.
• Switch off the flame, and remove the Rasagullas with a slotted spoon and keep them aside. 

Ras Malai:

• Drop these cooked Rasagullas into the Rabdi.
• Serve them chilled, garnishing with few more slivered nuts.

NOTES :

• Quality of Paneer reflects on the texture of Rasgullas, so always go for fresh and good quality paneers.
• While crumbling the Paneer, you can give a quick pulse in a mixer grinder/blender.
• Adding Corn flour and Yellow food colouring are purely optional.
• Adjust the amount of sugar to suit your taste.
• Alternatively you can pressure/steam cook the Rasagullas and then add them into the Rabdi and cook for few more minutes before chilling them.
• If using this method add a bit more of Sugar to the Rabdi.
• While simmering the Rabdi stir it occasionally, so that it doesn't burn which can spoil the overall taste of the dish.
• Keep the Rasagullas soaked in Rabdi for atleast an hour to get it perfectly infused with flavours.
• Keep Ras Malai refrigerated.  Stays good for about 3-4 days.

GROUNDNUT CHUTNEY

         Groundnut Chutney is one of the most flavourful and creamy Coconut Chutney prepared with roasted Groundnuts/peanuts. This Chutney is unique to Kongu Cuisine & it's quite compatible with Idli, Dosa, Adai, Appam, Paniyaram etc., Groundnut Chutney stands apart for its unique flavour and taste.
     The first time I tasted this chutney was at my husband's friend's house.  His mother, a quiet, warm and welcoming person, will never allow us to go without eating, whenever we visit their place.  And all the more she sounds so exciting when she says, I have made Verkadalai(Groundnut) chutney today for Tiffin.  I had wondered then, what's so special about this Chutney and it was only until I tasted it.  This Groundnut chutney is her recipe.

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Cuisine - Kongu Cuisine(South Indian)
Recipe Type - Condiment/Chutney
Difficulty - Easy
Serves - 3-4
Author - SM  

Preparation Time - 10 - 15 Minutes
Cooking Time - 5 Minutes

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HOW TO COOK GROUNDNUT CHUTNEY

 

METHOD :

• Dry roast the Groundnuts in a pan for about 10-12 minutes in a very low flame until the skin turns brown and a nutty aroma emanates.
• Remove from fire and allow it to cool down.
• Slightly break it up with your hands until the skin is removed.
• Toss the groundnuts and blow out the skins.
• Heat 1 Tspn of Oil in a pan and toast the Dry Red Chillies in a very low flame until it puffs up slightly.
• Saute Garlic cloves in it and keep it aside.
• Grind roasted Groundnuts & grated Coconut along with Dry Red Chillies, Garlic cloves, Tamarind, Jaggery and Salt to a fine paste.
• First dry grind the ingredients, then add water as required.
• Heat the remaining Oil in a pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves.
• Pour this over the Groundnut Chutney and mix well.
• Groundnut Chutney goes well with Idli, Dosa, Uthappam, Paniyaram, Appam, Adai etc.,

• Dry roasting the Groundnuts brings out the flavour and natural oil from it giving the Groundnut Chutney a unique taste.
• While roasting the groundnuts, care should be taken not to burn it.
• You can use Groundnuts without removing its skin too.
• Adjust the amount of Red Chillies to your taste preference.
• Tempering the Groundnut Chutney is optional.

VAZHAIPOO / PLANTAIN FLOWER DOSAI

      Dosai, Adai, Pesarattu all are variations of South Indian Pancakes made with Rice and Lentils - rich in Protein and Fibre.  This Vazhaipoo Dosai/Adai is a simple variation of Lentil Adai.  Just add few florets of Plantain Flower to the batter and there you go with an exquisite Pancake with more flavour and aroma.  All the more it's nutritious.
     My 'SIL' said that her neighbour 'Sadha' had prepared this Adai and it was very tasty, but unfortunately I couldn't taste it.  But I was immensely urged to make it the moment she said about it and I immediately asked for the recipe and rest is what you see here.
     I usually cook Vazhaipoo, whenever I can get hold of a fresh one in market or when the banana tree in my backyard blooms.  I make stir fries, kootu, vazhaipoo vadai or vazhaipoo kola urundai with it.  But Vazhaipoo Dosai was very much new to me, but it is the third time in a row I am preparing this Dosai, since I got the recipe.  First time I was in search of plantain flower in the market.  Though it tasted good, it lacked the fresh aroma of the florets in the Dosa.
     After few days the Banana tree in my backyard bloomed, I was literally overwhelmed to see it and immediately assured myself to make this Adai as soon as all the Plantains shoot out from the blossom.  I love the smell of this Plantain blossom - it smells so heavenly, I feel there is nothing comparable to it.  Soon after, another two banana trees blossomed.  This Adai prepared from the fresh blossoms - 'From my Garden to my Kitchen', was more fragrant and aromatic.

Cuisine - South Indian
Course - Main Course
Recipe Type - Dosai/Adai, Pancake
Difficulty - Medium
Serves - 3-4
Author - SM   

Preparation Time - 15-20 Minutes
Soaking Time - 2-3 Hours
Cooking Time - 20 - 30 Minutes

INGREDIENTS:

To Soak & Grind :

Raw Rice - 1/2 Cup
Parboiled Rice - 1/2 Cup
Tuvar Dhal - 1/2 Cup
Bengal Gram Dhal - 1/4 Cup
Black Gram Dhal - 1 Tbspn
Green Gram/Moong Dhal - 1 Tbspn
Dry Chillies - 2-3 Nos.

To Grind :

Plantain Flower Florets - 1/2 Cup
Grated Coconut - 2 Tbspn
Fennel Seeds - 1 Tspn

To Mix :

Turmeric Powder - 1/2 Tspn (Optional)
Asafoetida - A Pinch
Onions - 1-2 Nos.
Green Chillies - 2-3 Nos.
Curry Leaves - 1 Sprig
Coriander Leaves - Few
Salt - To Taste
Oil - As Required.

METHOD :

• Wash and Soak all the ingredients mentioned under 'Soak & Grind' for 2-3 hours.
• Drain excess water and grind the rice and lentils, along with Dry Red Chillies with enough water into a coarse paste.
• The batter should be slightly thicker than Dosa batter. 
• Transfer the batter to a bowl.
• Clean the Plantain Flower florets and soak them in buttermilk/slightly acidic/salt solution until you use them. 
• Remove the florets from butter milk before grinding.
• Coarsely grind Plantain Flower florets, with grated Coconut and Fennel seeds separately.
• Add this into the batter along with Salt, Turmeric Powder, Asafoetida and mix well.
• Add finely chopped Onions, Green Chillies, Curry Leaves and Coriander Leaves to the batter and mix well.
• There is no need to ferment this batter.
• Heat a Non-Stick Griddle / Pan and pour a ladle full of batter over it.
• Spread it in Circular motion until its evenly spread.
• Drizzle few drops of oil over the Dosai and lower the flame.
• Cook the Dosai in medium flame until they are cooked.
• Flip the Dosai and cook the other side until it turns into a fine golden colour.
• Serve it hot with Sambar or Chutney of your choice.
• Its tastes great with Avial or powdered Jaggery/Cane Sugar. 
• I served this Adai with Groundnut Chutney.

NOTES :

• I usually like to make Adai, slightly thinner and crispier like dosa.
• Adjust the amount of water accordingly for preferred batter consistency.
• I have added Moong Dhal in this recipe, can also use Whole Green Gram Dhal instead.
• Clean the plantain florets, remove the pistils and calyx from it.
• Soak the Plantain flower florets in buttermilk/slightly acidic/salt solution until you use them.
• This will prevent browning and remove the bitterness from the florets. 
• Rinse the florets in cold water, drain and squeeze out excess water before using them.
• Adding Turmeric Powder is purely optional, but it helps to give a perfect golden colour to the Adai.
• Gingelly oil gives a good flavour to the Adai.

LEMON RICE

     Rice being the Staple food of South Indians, a variety of rice dishes are prevalent in and around the area.  The list is literally a long and appetizing one.  Coconut Rice, Lemon Rice, Tomato Rice, Tamarind Rice/Puliyodharai, Coriander Rice, Mint Rice, Kalkandu Rice, Curd Rice - the list goes on and on...
     In some South Indian states, a tradition of serving variety rice during Valaikappu/ Seemantham ( A tradition popular in South India carried out during the 7th month of pregnancy) is still in vogue. Normally odd numbers of rice dishes are served during the ceremony.  Rice dishes with almost all flavours, tastes and colours beautify the occasion.
     One of the simplest rice dishes ever - LEMON RICE is undoubtedly welcoming and all the more liven up the plain rice instantly.  The hint of lemon in the dish adds freshness and fragrance to the rice along with a note of tanginess.Seasoned with mild spices and nuts, it is so light, crunchy and tasty.  Just pair it up with some simple vegetarian side dish, salad or Thick Coconut Chutney (Getti Chutney). Serve it along with a cup of Yogurt/Curd or Curd Raitha or simply complete it with a smidgen of Pickle and crunchy appetizers like Appalam/Pappadam or Vadagam.

Cuisine : South Indian (Tamilnadu)
Course : Main
Spicy Level  : Low
Difficulty : Easy
Serves : 3- 4
Author : SM

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

INGREDIENTS :

CASHEW & CRANBERRY COOKIES

      This is an exceptional cookie which features a wonderful chunky combination of Cashew Nuts & Dried Cranberries. These cookies are great with a cup of milk or hot coffee or hot chocolate.
     I had a batch of dried Cranberries lying in my fridge for a long time and had been postponing the idea of cooking this recipe.   Finally, I decided to bake some Cookies with these colourful Cranberries.  I added toasted Cashew Nuts for extra flavour.  With the nutty aroma of the nuts and tanginess from the Cranberries, the cookies were an instant hit at home and I myself found it difficult to keep my hands from it.  It disappeared so soon...



Recipe Type : Cookies, Snacks
Difficulty : Easy
Yields : 24 - 30 Cookies
Author : SM

Preparation Time : 8-12 Minutes
Cooking Time : 10-12 Minutes for 1 Batch

KANNIMANGA ACHAR / TENDER MANGO PICKLE / MAAVADU

HOW TO MAKE KANNIMANGA ACHAR/TENDER MANGO PICKLE/MAAVADU

INGREDIENTS:

• Care should be taken while dry roasting mustard, fenugreek and chilli powder.  Do not burn them, which would totally spoil the taste of the pickle.
• This pickle can also be prepared with raw mango pieces in the same way.
• This Brine preserved Tender Mangoes or Cut Mangoes make tasty and unique briny spiced pickles, which taste awesome with curd rice.
• Avoid using steel/aluminium/copper container for storing the pickles, 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(preferably wooden spoons) for the pickle. 
• 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 stored properly, pickles can last for a year or so.
• Can use these preserved mangoes to prepare Uppu Manga Chalichathu, Manga Chammanthi, Pickles or in Curries. (Just use the Mangoes and adjust the amount of salt in the recipe)