Feb 28, 2010

Spicy Mutton (Lamb) Curry



Spicy Mutton (Lamb) Curry

Serves: 2

Ingredients

250 g mutton (lamb) pieces
6 teaspoon oil (2 tablespoon)
3 cloves
2 cinnamon sticks
3 cardamom
250 g onions, finely sliced
2 spring curry leaves
1 green chilli, slit lengthwise
1/2 teaspoon red chilli powder
1/2 teaspoon pepper powder
1/4 teaspoon turmeric powder
1/2 teaspoon salt
1/2 cup (50 ml) water
1 teaspoon chopped coriander leaves

For the marinade:

25 g ginger - garlic paste
1 teaspoon vinegar
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
3/4 teaspoon pepper powder
1 tablespoon coriander powder
1/2 teaspoon salt

Method

Wash and clean mutton pieces. Drain out water completely. Mix with all the marinade ingredients and keep aside for 1 hour.

Heat oil in a wide kadai / frying pan. Add cinnamon, cloves and cardamom. Saute for 2 minutes on a low heat or until fragrant. Add sliced onions and fry till golden in color.

Add curry leaves, green chilli and saute till fragrant.

Add red chilli powder, turmeric powder, pepper powder and turmeric powder. Mix well and fry for 3 - 4 minutes ( till the raw smell goes ).

Add marinated mutton pieces, adjust salt to taste and mix well.

Add 1/2 cup (50 ml) water, cover with a lid and cook on a low heat for 45 minutes to 1 hour ( or till done and fragrant / gravy thickens ). Stir occasionally.

Sprinkle chopped coriander leaves and serve with Chapati / Rice.



Feb 22, 2010

Koorka Gashi or Koorka Curry ( with Coconut Paste )



Koorka Gashi or Koorka Curry ( with Coconut Paste )

Find here more

Serves: 2 - 3

Ingredients

250 g Koorka
1 1/4 cup water
3/4 teaspoon salt ( or to taste )
1/2 teaspoon turmeric powder
2 green chillies, slit lengthwise

For the coconut paste:

1 cup (75 - 100 g) grated coconut
1/4 teaspoon turmeric powder
1/2 teaspoon red chilli powder
2 tablespoon water

Make a smooth paste of above ingredients with water

Method

Soak Koorka in water for 4 hours ( to remove dirt ). Wash, clean and cut into cubes.

Cover with a lid and boil Koorka pieces in water with turmeric powder, green chillies and salt to taste for 25 - 30 minutes or till done.

Add coconut paste. Adjust gravy thickness as required by adding water. Mix well. Cook for another 10 minutes on a low heat.

For Seasoning:

2 teaspoon oil
1 teaspoon mustard seeds
1/2 teaspoon jeera ( cumin seeds)
1 teaspoon fenugreek ( methi ) seeds
1 spring curry leaves

Method

Heat oil in a frying pan. Add mustard seeds. When they pop, add jeera, fenugreek and curry leaves. Saute on a low heat for 2 - 3 minutes ( till fragrant ). Pour this seasoning over curry and serve with rice.

Feb 21, 2010

Chaat with Khatta Meetha Mixture & Aloo Bhujia



Chaat with Khatta Meetha Mixture and Aloo Bhujia

Serves: 2

Ingredients

40 g Khatta Meetha Mixture
20 g Aloo Bhujia
2 tomatoes, finely chopped
2 onions, finely chopped
2 teaspoon lemon juice
1/2 teaspoon chaat masala powder
2 teaspoon fresh coriander leaves ( for garnishing )


Khatta Meetha Mixture

Method

Mix all the ingredients together. Sprinkle chopped coriander leaves. Serve as an evening snack. It is advisable to consume this immediately after preparation.

Spicy Chicken Curry



Spicy Chicken Curry

I prepared this chicken curry as per suggestion of my husband. He found this preparation during one of his tours and fell for it. We made this at home and yes, it its really good. Since there is no extra water added to this curry, the chicken and the ingredients are well mixed and the chicken pieces and gravy will form a thick and tasty mixture. Those want this more spicy may add Chettinad masala to this curry.

Now you may try as well and give me a feedback.

Serves: 6

Ingredients

1 kg chicken, cut into medium pieces
500 g onions, finely sliced (Preferable alternative - Small onions or Kerala onions- subject to availability and time for cleaning these)
3 spring curry leaves
1 tablespoon oil ( 15 ml )
1 - 1 1/4 teaspoon salt ( or to taste )
1 1/2 teaspoon red chilli powder
1 teaspoon pepper powder
2 green chillies, slit lengthwise

For the marinade:

1 teaspoon salt
1 teaspoon red chilli powder
1/2 teaspoon pepper powder
3 teaspoon ( 1 tablespoon ) coriander powder
1/2 teaspoon turmeric powder
2 tablespoon ( 30 g ) ginger - garlic paste ( better to prepare this at home to get authentic paste. One can buy this from shelves, but preservatives will mask the taste and flavor).

Method

Wash and clean chicken pieces. Drain out water completely.

Marinate chicken pieces with salt, red chilli powder, coriander powder, turmeric powder and ginger garlic paste. Cover with a lid and keep aside for 1 hour.

In a wide kadai / frying pan, heat oil. Fry sliced onions till pink in color.

Add red chilli powder and pepper powder. Fry for 3 - 4 minutes (or till the raw smell goes ).

Add marinated chicken pieces, curry leaves , green chillies and salt to taste. Mix well and fry for 3 - 4 minutes. Do not add water. Cover with a tight lid and cook on a low heat for 40 - 45 minutes ( or till the gravy thickens ). It goes well with Rotis / Rice / Pulao / Paalappam ...

Feb 20, 2010

Jackfruit Ada / Cake ( Ponsa Patholi in Konkani / Saraswat Cuisine )



Jackfruit Cake / Ada ( Ponsa Patholi in Konkani / Saraswat Cuisine )

On my daily rounds in the market today, I came across a ripe jack fruit, which I was seeing after a long gap ( its not jack fruit season yet and they are arriving in market in a trickle). Immediately the idea struck in my mind to prepare a “Ponsa Patholi” - which my son is fond of. The banana leaf was also available nearby.
This is a dish relished by all Cochin GSB’s during the jack fruit season. When I was a kid, this was prepared during week ends or holidays only so that the whole joint family will take part in preparing this - including the kids - right from ripping apart the ripe jack fruit to finishing the dish. It was great fun. More over, those days, jack fruits were available every where ( unlike today - when they are sold in counts of bulbs - but it saves the cleaning part).

It was a pleasant surprise to see something similar being prepared in Malaysia( especially East Malaysia - Sarawak and Sabah). The method and taste is some what similar, but they use sticky rice.

Makes: 8 - 10 Ada / Patholi

Ingredients

2 cups raw rice
3 cups water ( for soaking rice )
Approximately 15 bulbs of ripe jackfruit with seeds removed and the flesh cleaned
1 1/4 cup grated coconut
1 1/4 - 1 1/2 cup melted jaggery ( cubes can also be used, Better to melt and clean it)
1/4 teaspoon cardamom powder
2 big banana leaves

Method

For batter:

Wash and clean rice. Soak in water for 5 - 6 hours. Drain out water completely.

Chop jackfruit and keep aside.

Mix rice, grated coconut, chopped jackfruit and melted jaggery together and grind to a thick and coarse paste in grinder (preferable - as the paste can be ground in a single go and with minimum water) or mixer ( in batches). Sprinkle little water while grinding. Final color of the batter should be light brown. Add cardamon powder. It is necessary to get a thick paste consistency to prepare this in the banana leaf. Add more jaggery if one needs this to be sweeter.

For Jackfruit Cake / Ada:

Clean banana leaf. Smoke this leaf on flame for a few seconds so that it becomes flexible and easy to fold.

Cut banana leaves into 7 - inch square pieces.

Keep 2 tablespoon batter in the centre of the banana leaves. Fold and keep in a container. Repeat the process to make 6 - 8 adas or to the limit of the vessel. Arrange the Adas in a steel bowl and steam in a pressure cooker ( without weight ) or in a steamer for 25 - 30 minutes on medium heat. Allow this to cool. Remove the banana leaf covering and consume the ada.






If banana leaf is not available, pour the ada batter in a steel bowl (grease the vessel with little oil before pouring the batter) and steam in a pressure cooker or steamer for 30 minutes on a medium heat. For even cooking, the batter thickness should not be more than 1 - 1 1/2 inch (from the base of the pan / bowl). Later, allow to cool, cut into pieces of desired sizes and remove from the vessel.






Another modification is to shallow fry the ada. Remove the banana leaf of the Ada, cut into smaller pieces and shallow fry with ghee. This will make them tastier. This is called “Bhajjille Patholi” in Konkani.


Bhajjile Patholi / Shallow fried ada

Raw / Tender Jackfruit Curry ( Ponsa Gashi in Konkani / Saraswat Cuisine )




Raw/Tender Jackfruit Curry ( Ponsa Gashi in Konkani / Saraswat Cuisine )

This can be prepared with jackfruit which is tender - called “Gidgi” in Konkani and “idi- chakka” in Malayalam. The entire jack fruit can be used except the thick thorny outer layer, which needs to be removed. Now it is Gidgi season in Kerala and the same is available in plenty.

Only care needs to be taken while cutting the jack fruit is the management of sap which comes out when it is cut. It can be really messy and sticky. Applying any edible oil on ones palms and knife before cutting the fruit will minimize this. Also, finish the cutting and cleaning process in one go. I found Pril liquid good for cleaning the knife.



Serves: 4

Ingredients

500 g tender jackfruit, cut into small pieces - 2 cm cubes ( including seed - bikkand )- Only the thorny outer skin is removed
1/2 cup tur dal
1 1/4 cup water
1/2 teaspoon turmeric powder
1/4 teaspoon oil
3/4 teaspoon salt ( or to taste )
1 kudam puli ( Kokum or darmbya sole )

For Coconut paste:

1 cup grated coconut
3/4 teaspoon red chilli powder
1/2 teaspoon turmeric powder
2 tablespoon water

Make a smooth paste of above ingredients with water.

Method

Boil tur dal in 1 1/4 cup water with oil and turmeric powder in pressure cooker for 15 minutes or till done.

Cover with a lid and cook chopped jackfruit pieces in boiled dal for 10 minutes ( about 1/2 done). Add kudam puli ( for sour taste ), salt to taste and cook till done.

Add coconut paste and mix well. Cook on a low heat for 5 - 8 minutes (Do not add extra water ).

For Seasoning:

1 teaspoon oil
1 teaspoon mustard seeds
1/2 teaspoon jeera ( cumin seeds )
1 spring curry leaves

Method

Heat oil in a frying pan. Add mustard seeds. When they splutter, add jeera and curry leaves. Saute for 2 minutes. Pour this over Jackfruit curry and mix well. Serve with rice.

Feb 18, 2010

Karimeen Pollichathu



Karimeen Pollichathu

Karimeen ( Pearl Spot) is a fish which is very abundantly available in back waters all over Kerala. It is very popular among Keralites since time immemorial. It can also be called a signature fish of Kerala and is relatively expensive there.

Karimeen Pollichathu is a dish which became popular in the recent past and all restaurants in Kerala worth its name promote this dish. There are different ways of preparing this - some add coconut milk and paste to this preparation. Also some prepare this after shallow frying the fish. To fully enjoy the dish, it should be prepared and consumed fresh - and directly from the banana leaf wrapping.

Advantage of this preparation is that the fish is not directly fried in oil. Hence it is low on calories and is very healthy. But if one adds coconut milk, or coconut paste during preparation, then the dish will be rich in calories.

If Karimeen is available at stores near you, give a try. This is relatively easy to prepare. Karimeen is available in lot of shops in Chennai as well.

Ingredients

Karimeen (Pearl spot fish ) 
- Two nos (small size), cleaned
Red chillipowder
- 1 1/2 teaspoon
Turmeric powder - 1 teaspoon
Chopped ginger - 
1 1/2 teaspoon
Chopped garlic 
- 1 1/2 teaspoon
Chopped curry leaves - 1 teaspoon
Chopped shallots ( chuvannulli ) - 10

Salt to taste

One tablespoon lime juice

One large banana leaf
Vazhanaaru / cotton thread ( for fish packets )

 Coconut oil - 1 tablespoon

Method

Mix red chillies, turmeric powder, green chillies, ginger, garlic, curry leaves, shallots, salt and lime juice to a coarse paste in a mixer.




After cleaning the fish, apply a thick layer of the paste on the inside and outside.

Slightly smoke the leaf over flame, so that it will be flexible to be wrapped. Wrap the fish in banana leaf and tie it with the vazhanaaru / cotton tread.






Heat oil in a pan / meen chatty and place the wrapped fish in it. Cover with a lid and cook for around 15 minutes, turn it over and cook for another 15 minutes. A colour change will also be visible on the banana leaf wrapping indicating that the dish is done. Serve hot with rice.

Feb 16, 2010

Another experience with Rajasthani / Gujarati Thali at Thali Corner Kilpauk, Chennai



Another experience with Rajasthani Thali at Thali Corner, Kilpauk, Chennai.

A week back we had a delicious Rajasthani Thali meals at Shri Rajasthani Dhaba at Anna Nagar. With that experience, we thought of tasting another Rajasthani / Gujarati meals in Thali Corner, Kilpaul ( for lunch ).

The Thali there was awesome with plenty of dishes like starters - Dhokla , Kachoris , Shrikand and then several other dihses. We enjoyed the meal very well. All the dishes were steaming hot and tasty ( hot kachoris, hot dudhi halwa, hot phulkas, steaming hot rice, pulao etc ). The stewards were very courteous and were forcing us to have more with unlimited helpings till we say ‘’ no more’’. Dal, Baati & Churma available on Saturdays and Sundays.

The place is decorated with antique furniture and several kitchen equipment from Rajasthan. It is relatively smaller and slightly clustered. There is only one option for Thali costing Rs 160 / per head and one has to pay for all the courses, whether one like it or not.

Though we enjoyed the meal, my only suggestion is that they should have kept an option where we could pick and choose some dishes ( like Dhokla, Kachoris, Dudhi Halwa, Kichda and Shrikhand - which I don’t consider as Thali essentials ) over and above a standard Thali - meaning that I need to pay only for what I like instead of wholesome meal option. For e.g. this thali is an extravaganza for a calorie conscious person.

One can enjoy a delicious meal in Thali Corner Kilpauk @ Rs160 ( Rs120 for kids and Rs200 for take away meals )

These are the dishes in Thali

Shrikand
Dudhi Halwa
Kachori
Dhokla
Masala Puri
Phulkas
Gujarati Dal
Rajasthani Kadhi
4 vegetable Curries ( Bhindi, Potato, Channa & Paneer )
Salad
Pulao
Plain Rice
Different types of Papads
Pickles & chutney
Butter milk


Shrikhand


Dudhi Halwa


Dhokla & Kachori


Pickles & Chutney





Masala Puri, Kadhi, Dal, Vegetable Subzis, Bhindi fry& Salad








Hot Phulka


Steaming hot pulao

Thali Corner
Shop No. 1, 1 st Floor,
Windsor Palace, Balfour Road
Kilpauk
Chennai

Tel # 26471100

Timings 12 to 10.30 pm

Find here Shri Rajasthani Dhaba, Anna Nagar Chennai

Feb 12, 2010

Delicious Rajasthani Dishes at Shri Rajasthani Dhaba - Anna Nagar, Chennai

Highly recommending Shri Rajasthani Dhaba - Anna Nagar for delicious Rajasthani ( Pure Vegetarian ) Cuisine

Enjoy these photos ...

Click on photo to view large


Dal Baati

Standard Rajasthani Thali ( Curd, Kadhi, Dal, Black gram dal curry, Tomato - Potato - Cauliflower curry, Mixed vegetable curry, Phulka and extra Rice and Papad )


Aloo Paratha & Gobi Paratha


Aloo Paratha & Paneer Butter Masala


Kaju Paneer Butter Masala


Phulka


Bajra Roti


Makki Ki Roti


Gulab Jamun & Malpua

There are 3 selections for Rajasthani Thali , ranging from Rs 150 for special Rajasthani Thali to Rs90 for a standard thali . Stuffed parathas like Aloo , gobi, paneer , mooli costs Rs 30 each . Vegetarian side dish costs Rs 70 - 90 ( like Paneer Butter Masala, Sarson ka saag, aloo gobi, dal fry ctc ), Gulab Jamun ( Rs 15 / piece ), Malpua ( Rs 20 ), Phulka ( Rs 6 ), Rs 15 for Bajra / Makki Ki Roti/ Missi roti ( per piece). Dal, Baati & Churma available only on Saturdays and Sundays.
Appetizers like jal jeera, soups, nimboo pani also available.

We found this place well maintained, spacious and the service was prompt and courteous.

Shri Rajasthani Dhaba
2 nd Avenue,
Anna Nagar
Chennai

Tel # 32956655

Lunch - 12 - 3.30 pm

Dinner - 7 pm - 10.30 pm

Land mark - 12 th main road bus stop, above Apollo Dental Clinic & Ootty Vegetable Shop

Feb 11, 2010

Kaachil Ambat ( Kachila Ambat ) & Kaachil Bajji



Kaachil( a variety of yam) is a tuber , part of Dioscorea family. It is a perennial vine with broad leaves and tubers beneath the ground. These tubers are like oblong potatoes with thick skin, which are edible and cultivated as a food crop, especially in Kerala – where it is very popular ( it is also found in parts of Tamilnadu and is called Rasavalli Kizhangu, but not as popular as in Kerala. It could be available here in Chennai, but am yet to come across it). One can make delicious dishes with Kaachil such as “Kaachil puzhukku “ or one can add Kaachil for ‘’ Thiruvathira Puzhakkau ‘’. Other uses are to make coated or non coated “Bajji”. These yams could be as big as 3 – 5 kg and a foot long. My mom send me a cut piece from Kerala.




One notable fact about this Yam is that once it is cut, the cut face blackens very fast due to some sort of oxidation reaction with air. So, wash and use the pieces / slices immediately, once cut. Otherwise, they may look blackened even after cooking.

Here, I am listing two preparations with Kaachil. One is a Konkani dish ( Kachila Ambatt) and the other is a popular “Bajji” or frying.



Kachila Ambatt is a popular Konkani dish. It is prepared specially during festival occasion and an indispensible dish in temple feasts among Cochin GSB’s. It is made of minimum ingredients, not spicy, and is very easy to prepare. The presence of Kachil, curd and coconut gravy give it a unique tangy taste.

Kachila Ambat

Serves: 4

Ingredients

200 g Kaachil, cut into 1 - inch cubes
200 g Ash gourd. cut into 1 - inch cubes
4 – 6 green chillies, slit lengthwise
1 cup water
1 teaspoon salt ( or to taste )
200 ml thick curd, beaten well

For Coconut Paste:

1 cup grated coconut
1/3 cup water

Make a rough paste with water in a mixer ( ensure that the paste is not ground too much, just a little crushing of coconut scrapings).



Method

Wash and clean Kaachil pieces. Boil with salt and green chilies in water for 25 minutes ( till done ) on a medium heat.

Add ash gourd pieces and cook till done ( approximately 15 minutes).

Add coconut paste and mix well. Cook on a very low heat for 2 minutes. Switch off the heat. Mix well with beaten curd ( do not boil again ).

For Seasoning:

1 teaspoon oil
1 teaspoon mustard seeds
1/2 teaspoon jeera ( cumin seeds)
1 red chilli
1 spring curry leaves

Heat oil in a pan. Add mustard seeds. When they starts pop, add red chilli, jeera and curry leaves. Saute for 2 minutes. Pour this seasoning over Kachila Ambat and serve with rice.



Kaachil Bajji

Makes: 10 bajjis

Ingredients

200 g kaachil ( Slice the Kaachil in ¼ inch or 6 mm thick X 2 inch or 5 cm long, 1 inch or 2.5 cm broad)
500 ml water
1 teaspoon salt
Oil for frying

For Marination:

1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon salt

For the Batter:

1 cup besan ( gram flour / kadala maavu)
1 teaspoon rice powder
1/2 cup water
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
2 pinches hing ( asafoetida )
1/2 teaspoon salt ( or to taste )

Make a smooth batter of above ingredients with water. Batter should be thick and not too watery. It should be of dropping consistency. Keep aside for 15 minutes.

Method

Wash and clean kaachil pieces. Boil kaachil pieces in salted water for 5 minutes or steam in a pressure cooker for 5 minutes ( without weight). Drain out water. Apply marinade ingredients and keep aside for 10 minutes.

Heat oil in a kadai / frying pan. Reduce the heat to medium. Dip each kaachil pieces in batter and ensure the batter is well coated on the slices. Deep fry on a medium heat till golden color on both sides. Drain out oil and serve with Tea / Coffee as an evening snack.

Tomato Coriander Chutney



Tomato Coriander Chutney

Serves: 4

Ingredients

2 tomatoes, roughly chopped
2 onions, roughly chopped
10 cloves garlic, chopped
1/2 bunch coriander , wash & roughly chopped ( including stem )
1 teaspoon chopped ginger ( 1/ 2 - inch piece )
3/4 teaspoon red chilli powder
1/4 teaspoon turmeric powder
3/4 teaspoon salt ( or to taste )
2 teaspoon oil

Method

Heat oil in a pan. Add chopped onions, garlic and fry till light pink.

Add chopped tomatoes, turmeric powder and red chilli powder. Saute on a low heat for 2 minutes.

Add chopped coriander, ginger and salt to taste. Mix all the ingredients well ( do not add water ).

Cover with a lid and cook on a low heat for 10 minutes ( till tomato - onion - coriander mixture thickens ).

Allow the mixture to cool naturally and make a smooth paste in a mixture ( Do not add water ).

Serve with Dosa / Idli / Medu Vada .....

Feb 10, 2010

Nutritious Oats Idli



Nutritious Oats Idli

Makes: 8 Idlis

Note: Though these Idlis may not be as soft and fluffy as normal Idlis ( the one's made of urad dal and rice ) these are very tasty and easy to prepare.

Ingredients

Oats: half cup
Suji (semolina): half cup
Curd: 1 cup
Water: half cup (approximately)
Salt as required
Oil for greasing

Method

Grind oats into a powder and keep it aside.

Put this powder, suji, curd and salt in a bowl and beat the mixture well. Add enough water to make a smooth batter of thick yet slightly pouring consistency.

Keep the batter aside for 15-20 minutes.

Boil 2 cups of water in a cooker and grease the idly stand. Put 1 ladleful of batter in each idli cup. Place the idli stand in the boiling water and close the cooker. Cook on steam for about 15 minutes on medium heat. Allow to cool naturally and remove the idlis . Serve hot.

Serving tip: Tastes good with coconut chutney / tomato chutney and sambar.

Recipe Credit - Chef Bholanath Jha

A blog post on Konkani / Gaud Saraswat Brahmin Community

Source - Wikipedia

When I write about Saraswat / Konkani cuisine, many of my friends and followers have asked me to give more details on Konkani community. Hence I thought to give a few details on the same.

When I refer to Konkani, it is the Gaud Saraswat Brahmins, a Hindu Brahmin community in India and a part of the larger Saraswat Brahmin community. They are popularly referred to as GSBs. They are Konkani people and primarily speak Konkani or Marathi as their mother tongue.

To trace some history, Saraswats denote the residents of Saraswati river basin who are referred to as 'Saraswats' in Mahabharata and Puranas were learned in Vedic lore. They concentrated on studying subjects like astronomy, metaphysics, medicine and allied subjects and disseminating knowledge. Due to geo-morphosis in the Himalayas, the Saraswati began to dry up and the Saraswats were forced to migrate to greener pastures. Some went to Kashmir in the north, others went eastwards. Few made their way to the Konkan and Goa. These came to be recognized as Gaud Saraswats or Dakshinatya Saraswats, to distinguish them from other Saraswat groups of North.

When the Portuguese traders followed by Christian missionaries started forcible conversions under the patronage of Portuguese government in 1560 A.D, most of the Saraswat families left Goa with their family deities, risking life and limb. They settled down in the adjoining Hindu principalities all along the Western coastal regions. Gradually, they migrated all along the coastal regions stretching up to Trivandrum.

Cochin GSB's are the Gaud Saraswat Brahmins who settled in former princely states of Cochin and Travancore. GSBs of northern Kerala are similar to GSBs of Canara in speech and customs, whereas GSBs of former princely states of Cochin and Travancore have developed their own dialect and Customs, which distinguish them from rest of GSB community. In Geographical terms, Cochin GSBs are those who live south of Trissur district of Kerala.

One of the marked difference (apart from dialect) in Cochin GSB’s and their northern Kerala / Canara counter parts is in the cuisine. Many northern Kerala / Canara Saraswat Brahmins are pesco-vegetarians. The inclusion of fish in the diet is not looked upon as non vegetarian. Legend has it that when the Saraswati River dried up, the Saraswats who could not farm, were permitted to eat sea food/fish. The fish were euphemistically called Sea Vegetable or “Jalkain” from -Jal Kaay. Oysters for example are sometimes called 'samudra phalam' – sea fruit.

Where as Cochin GSBs have adapted vegetarianism inorder to be accepted as Brahmins by Kerala society, this distinguishes them from rest of the southern Saraswats. The Cochin GSB cuisine is therefore vegetarian which retains many Goan characteristics. The main staple is rice and lentils(dal). This is supplemented with vegeatbles. Ambat, Gassi, Valval, Humann, etc are some traditional GSB gravies. Cochin GSBs prepare a variety of rice pancakes(Dosas) and dumplings(idlis). Santhan (a flat steamed rice dumpling) and Hittu( pyramid shaped steamed rice dumpling wrapped in sachet made of jack fruit leaves) is unique to Cochin GSB cuisine. Pathrode is another GSB delicacy which is made of colocasia leaves and rice.

There are a number of GSB temples in South Kerala along the coast from Cochin ( like Thirumala Devaswam - TD temples in Eranakulam, Kochi, Cherai, Thuravoor, Cherthala, Alapuzha, Purakkad, Kayamkulam, Kottayam(non-coastal), Kollam). All these temples celebrate an 8 day annual temple festival in which one of the high-lights is daily feast ( an elaborate lunch) called “Samaradhana” in every member of the community is treated alike, regardless of their social status while serving the temple feast.

Even though there exist a difference in dialect, there are many common links between Cochin GSB’s and the GSB’s from northern Kerala / Canara – such as common Gotras, Kuldevatha’s, Mutt’s and its pontiffs (Sri Kashi Mutt (Varanasi,Uttar Pradesh), Sri Chitrapur Mutt (Shirali, Karnataka), Gokarna Mutt(Partagali, Goa), Kavale Mutt (Ponda, Goa)). Most of the customs are common and it is quite normal to see marriages between these GSB sub sects. I got many relatives who are from North Canara.

My parents as well as my in-laws are strict vegetarians (I call it extreme vegetarians – as they abstain from taking even onions and garlic). While I respect those who adhere to these traditions, Me, my husband and son, having lived in various places in India and travelled abroad, have developed taste for good food and various traditions. Hence we celebrate Konkani events as well as Deepavali, Onam, Vishu, Christmas, Eid, Pongal and name it.

My humble policy – Never miss a good food.

Feb 8, 2010

Koorka Pulisseri & Koorka Mezhukkupuratti



Koorka ( also known as Chinese Potatoes, “Koorka / Sheema Kizhangu” in Malayalam and “Soppur Kooke” in Konkani ) is a popular tubar in Kerala. It was widely popular in the past, but lost its popularity and prime now a days. Though it is similar in shape to small potatoes( though Koorka can be hairy), it has got a unique taste, quite different from conventional potatoes. Another reason for its loss of popularity may be the difficulty in removing the dirt / skin off Koorka – prior to cooking. I normally soak Koorka in water for 3-4 hrs prior to removing / cleaning this ( it will still take atleast 5/8 rinses after cleaning out the skin- to get a decent washed appearance).


Koorka after cleaning

Once in a while Koorka appears in my neighbor hood shop in Chennai. I grab every opportunity to buy Koorka, as my husband is a big fan of it.

Traditionally, Koorka is prepared in our area in two forms. Koorka Pulisseri and Mezhukku Puratti. Both are received well by my family. I am presenting you the same.


Koorka Pulisseri

Ingredients

250 g Koorka, Cleaned well and diced to small ( 1 cm) cubes
1/2 cup water
3/4 teaspoon salt ( or to taste)
2 green chillies, slit lengthwise
1/2 cup butter milk or 1/4 cup thick curd blend with 1/4 cup water

For Coconut paste:

1/2 cup grated coconut
1/2 teaspoon jeera ( cumin seeds )
1/4 teaspoon turmeric powder
1/4 teaspoon chilli powder
2 tablespoon water

Make a smooth paste of above ingredients with water.



Method

Boil diced koorka in 1/2 cup water with green chillies and salt. Cover with a lid and cook on low heat for 20 minutes. One can never get Koorka over cooked. So once the Koorka looks like done ( crushing it with finger will give a better indication), proceed to the next step.

Add ground coconut paste. Mix well and cook again for 15 minutes on a low heat. Stir occasionally. Switch off the heat.

Add butter milk and mix well. Do not boil again.



For Seasoning:

2 teaspoon oil
1 teaspoon mustard seeds
1 teaspoon jeera ( cumin seeds )
1 spring curry leaves

Method

Heat oil in a pan. Add mustard seeds. When they starts splutter, add jeera and curry leaves. Saute for 2 minutes. Pour this seasoning over koorka pulisseri. Serve with rice.

Koorkka Mezhukkupuratti

Ingredients

250 g diced Koorka
2 teaspoon oil
1 teaspoon mustard seeds
1/4 teaspoon turmeric powder
1/2 to 3/4 teaspoon red chilli powder
1/4 teaspoon asafoetida ( hing )
1/2 teaspoon salt ( or to taste )
1 cup water



Method

Heat oil in a kadai. Add mustard seeds. When it starts pop, add diced koorka, red chilli powder and turmeric powder. Mix well and fry for 2 minutes.

Add 1 cup water, asafoetida and salt to taste. Cover with a lid and cook on a low heat for 30 minutes. Stir occasionally.

Cook till water dries up and the mix or residue is well coated on the diced koorka ( as mentioned earlier, there is no reference / indication of Koorka being done – one had to crush a couple of dices and get the ‘feel” to know the level of cooking). Serve hot with rice.

I would recommend trying this atleast once. Even though it can be a bit trouble some, its worth the try. The ingredients needed are minimum. Let me know your comments.