Fried Black Pomfret

Fried Black Pomfret – A delicious deep fried fish fish . Best with rice and fish curry !!

Makes: 9 slices

Serves: 3 - 4

Ingredients

9 slices of  black pomfret

 200 ml oil for frying

For the marinade:

1 tablespoon lemon juice or 1 tablespoon vinegar

2 teaspoon red chilli powder

1/2 teaspoon pepper powder

1/2 teaspoon turmeric powder

1 teaspoon salt to taste

½ teaspoon thick tamarind paste

In a bowl, mix all the ingredients well and make a thick paste. Do not add water or food color.

Method

Wash and clean fish pieces. Add 1 teaspoon salt ( or kalluppu ) and wash well ( till you get a clear water ). Drain out water completely and wipe each piece with a kitchen towel.

Marinate fish pieces with above marinade  evenly on both the sides. Cover and keep aside for half an hour.

In a karahi or deep frying pan, heat oil on high heat.  Reduce the  heat to medium and deep fry fish pieces ( 3 - 4 at a time ) in batches till golden brown on both sides. Drain out from oil.

Serve with Rice ( choru ), Fish curry, Vegetable side dishes...

Cooking with Leafy Vegetables by Shyamala Kallianpur

Cooking with Leafy Vegetables by Shyamala Kallianpur - While on a scouting visit to temple town Mylapore for educational books for my son, this book appeared to me like a boon. This is a famous book published in 1997, but currently out of print. It is considered a prized possession for those who love cooking - especially   the variety it offers on  leafy vegetables and also Saraswat cookery.

Cabbage Undi in Cup Cake Mould - A delicious Konkani khann

Cabbage  Undi in Cup Cake Moulds- A tasty, spicy and nutritious undi (steamed dumplings) in Konkan cuisine !!

Makes: 30 – 35  smalls size undis  / or in 2 steel thalis / or in 2 deep bowls / 25 undis in muffin moulds

This is a  basic recipe for Cabbage dosa (polo) and Undi.

Ingredients

Ingredients may differ from region to region (Mangalore region and Cochin GSB's)

Boiled Rice ( Idli rice / ukkada chawal ) – 1 1 /2 cups (Indian standard measuring cup of 200 ml / 8 oz capacity)

Raw rice (soorai orovu / pachari ) - 1 cup (Indian standard measuring cup of 200 ml / 8 oz capacity)

Or 2 cups (Indian standard measuring cup of 200 ml / 8 oz capacity) boiled rice (idli rice / ukkada  chawal)

Grated coconut – 1 ½ cup

Tamarind juice – ½ cup or tamarind paste - 1 tablespoon

Red chilly powder – 2 teaspoon (or 2 to 2 ½ teaspoon for more spicy)

Turmeric powder – ½ teaspoon

Asafoetida / hing – 1/2 teaspoon

Salt – 1 ¼ - 1 1/2 teaspoon ( or to taste )

Finely shredded Cabbage – 250 - 300 g ( pick tender leaves and remove thick nerves )

Method

Wash and soak boiled rice and raw rice (or boiled rice / idli rice alone if using)  for 5 - 6 hours ( or overnight ). Grind with grated coconut, tamarind juice, red chilly powder, turmeric powder and salt. (if you add tamarind juice while grinding, then no need to add extra water. If not using tamarind juice, add 3 tablespoon water when grinding. Just to cover rice). Grind until the batter is coarse consistency in a mixer in batches (not very smooth, like sooji / rawa. Undiyeche peet kharkhari assuka in Konkan language).

Transfer this batter to another container / bowl and mix with asafoetida / hing and finely shredded cabbage.  Add extra water and salt if required and batter should be just like '' idli batter and pouring consistency. No need to ferment this batter. We can prepare it immediately or after 1 – 2 hours.

Grease  metal cup moulds / muffin moulds /  katoris or steel thalis or bowl with little oil and pour this batter up to ¾th level and steam in a steamer / pedavan / rice cooker  pressure cooker (without weight) for 25 – 30 minutes  until done / till a skewer / knife inserted in the centre comes out clean.  Remove from steamer and keep aside to cool for 15 minutes to  half an hour. 

Gently remove from cup cake mould / katoris with the help of sharp needle   or  cut into desired shape and size from steel thali / steel bowl. Decorate with grated cheese / coconut chutney on the top of the undis if required. One  can also shallow fry these undi slices in 2 teaspoon ghee  / oil (like pathali bajjille). Serve with 2 teaspoon  oil. That's the traditional method in Konkan cuisine.

Red Coconut Chutney / Coconut Chutney with Red chillies

Red Coconut  Chutney  (Coconut chutney with red chillies / Thengai chutney with red chillies) - A tasty  chutney goes well as a side dish with Idli, Dosa, Vada, Pakoda, Bonda ....

Serves: 2 - 3

Ingredients

 6 tablespoon  coconut grated

2 tablespoon split roasted gram dal (pottukadalai)

4 garlic cloves, chopped (optional) Garlic’s good for health

2 red chillies, halved or ½ teaspoon red chilli powder

Salt to taste ( or 1/2 teaspoon )

¼ teaspoon  asafoetida (hing)

2 tablespoon water

Method

Grind all the ingredients to a smooth paste in a small mixer with  2 tablespoon  water. Adjust the thickness of the chutney with extra 1/4 cup (50 ml / 3 - 4 tablespoon) water if required. Chutney will be very  tasty if it’s thick in consistency.

For the seasoning (optional):

Ingredients

2 teaspoon oil

1/2 teaspoon mustard seeds

1/4 teaspoon urad dal

1 red chilli, halved (optional)

3 curry leaves

Method

In a pan, heat 2 teaspoon oil. Add mustard seeds. When they splutter,  add remaining ingredients and stir well until crisp. Pour this over to coconut chutney.

Rava Laddu / Rava Ladoo

Rava Laddu / Rava Ladoo (Ravecho laddu in Konkan cuisine)  – A delicious sweet in Indian cuisine !!

Makes: 8

Ingredients

½ cup / 100 ml / 4 oz (Indian standard measuring cup) rava (sooji / Bombay rava)

½ cup sugar (First measure sugar  and then make a fine powder in a small mixer bowl)

¼ teaspoon cardamom powder

4 to 5 tablespoons melted ghee

Method

In an iron karahi, dry roast rava on a medium to low heat for 15 minutes until fragrant / light golden in color. Stir continuously. Keep aside to cool for half an hour and then make a powder in a small mixer bowl.

In a wide bowl / deep bowl, mix powdered rava and powdered sugar with cardamom powder. Finally add 4 tablespoons melted ghee. If it’s  easy to make laddu (small balls) then no need to add ghee again. If  it’s difficult to make laddu, then add extra 1 tablespoon ghee (but not more than 1 tablespoon. If the ghee is too much, it won’t get proper shape of the laddu).

Size can vary as per preference. Make strong laddus and  store it in an airtight container. These laddus are strong. It won't break  easily.

Onam Sadya, 2013

(Rice with ghee and Parippu curry, Kadala Parippu Payasam, Pappadam, Pazham, Banana Chips, Pazham nurukku (naalu vetti), Sarakara puratti, Salt, Lime  - Ginger – Green chilli pickle, Puli Inji, Inji Thayir, Chammanthi podi, Rasam, Avial, Ethakka Kalan, Mathanga Erisseri, Sambar, Beetroot Pachadi, Mathanga mezhukkupuratti &  Mixed begetable thoran )

Unniyappam (Recipe from Vanitha Pachakam, September, 2013)

Unniyappam  - A very popular sweet in Kerala cuisine. New recipe from Vanitha Pachakam, September, 2013 !!

Makes: 13 unniyappam (godu appo in Konkan cuisine)

Ingredients

1/2 cup rice flour (ari podi), sieve rice flour

80 g well ripe bananas (2 medium size bananas (nannayi pazhutha palayamkodan pazham or poovan pazham), mash well

3 tablespoon melted and sieved jaggery

2 pinches cooking soda  (baking soda (not baking powder)

1/4 teaspoon cardamom powder

1/4 teaspoon dried ginger powder ( chukkupodi )

¼ cup water / 50 ml

 4 teaspoons  ghee

Tip: Better to use small ‘’ unniyappam kadai / appe kayli ‘’ as it is easier to manage heating evenly - so that the ‘’ unniyappam / appo ‘’ comes out evenly done.

Method

In a bowl, mix rice flour with mashed bananas and jaggery. Mix it well with a thick steel ladle until it well combined. Add ¼ cup water and make a batter of pouring consistency (like idli batter or normal unniyappam batter). Add cooking soda and mix well. Cover with a lid and keep aside for 3 hours.

Finally add  cardamom powder and dried ginger powder (dried ginger powder will enhance the taste).

 Heat unniyappam kadai / appekayli on a medium heat. Sprinkle each mould with 1/2 teaspoon ghee.

Pour batter in each mould (up to 3/4th level).  Sprinkle little ghee again over batter. Cover with a lid and cook on a low - medium heat for 8 - 10 minutes till crisp and sides turn golden colour (until the edges separate from the kadai moulds and you start getting a nice aroma). Flip them over (to cook the top side) with the help of stick and cook again for 8- 10 minutes or until  underside well cooked / golden color. Serve as snack.

Recipe links of Paal Payasam, Milkmaid Condensed milk Kheer & Kadala Parippu Payasam for Ona Sadya

Here's the recipe link of Kadala Parippu Payasam (Easy recipe with Maggi Instant Coconut milk powder)

Here's the recipe link of Milkmaid Condensed Milk Kheer

Here's the recipe  link of Paal Payasam / Milk Kheer / Rice kheer (This recipe is more tastier than Condensed milk)

Recipe links of Olan, Parippu Cury, Cabbage Thoran, Vellarikka Pachadi, Moru Curry, Rasam & Chana Mezhukupuratti for Ona Sadya

Here's the recipe link of Olan 

Here's the recipe link of Parippu Curry

Here's the recipe  link of  Cabbage Thoran

Here's the recipe link of Vellarikka Pachadi

Here's the recipe link of Moru Curry/ Moru kaachiyathu

Here's the recipe link of Rasam 

Here's the recipe link of Chena Mezhukupuratti

Inji Thayir

Inji Thayir – A tasty side dish (thodu curry) with rice and other accompaniments in Ona Sadya. The main ingredient is ginger which is famous for assisting digestion. It also enhances the flavor and variety in the whole spectrum of dishes served during sadya.

Serves: 4 – 5 (2 tablespoons for each serving)

Ingredients

6 tablespoons curd (yogurt)

4 tablespoons finely grated  ginger (inji)

1 green chilli, very finely chopped

4 curry leaves, very finely chopped

¼ teaspoon salt (or to taste)

Method

In a small bowl, mix all the ingredients together. Gently mix  it with a thick tablespoon. No need to add seasoning. Serve a side dish with rice and other accompaniments (like avial, kaalan, thoran, parippu, pappadam…). 

Ela Ada

Ela Ada (Patheli in Konkan / Saraswath Cuisine )

Ela Ada is traditionally a popular snack in all communities and regions across Kerala. Its taste at the same time simplicity makes it the best choice for all occasions when one think of a traditional snack. Ela ada can be made with a variety of fillings - like coconut and jaggery, flattened rice ( aval or poha) etc - each with minimum ingredients.

A simple variety of Ela Ada / patheli is featured here. All one need is raw  rice paste, jaggery and a banana leaf. It makes a dish which is very delicious in taste. Here’s new recipe of Ela ada !!

Makes: 7

For the  Coconut Filling (always make coconut filling first):

Ingredients

8 tablespoon grated coconut

4 - 5  tablespoon (or to taste) melted and sieved jaggery (jaggery should be thick in consistency). Please do not use jaggery syrup.

¼ teaspoon cardamom powder

Method

In a bowl, mix grated coconut,  jaggery  and cardamom powder. Mix well with finger tips and make a thick mixture.

For the outer covering:

Ingredients

1 cup / 200 ml / 8 oz  silky raw rice (ponni rice)

2 cups water

½ teaspoon salt

2 teaspoon oil

Extra 3 teaspoon oil

1 big size banana leaf  or 2 small size

Method

Wash and soak rice in 2 cups in hot water for 20 minutes. Drain out rice and reserve water. In a mixer bowl, make a smooth of soaked raw rice with ½ cup water (just to cover rice). Transfer this paste into another bowl and mix it with remaining water (in which the rice is soaked), salt and oil. Consistency of the raw rice batter  should be thin in consistency.

Transfer this mixture to a wide non stick pan and cook on a low to medium heat for 12 - 15 minutes or until the mixture thickens / leaves from the sides of the pan / difficult to stir and form a soft ball. At this point switch off the heat. Keep aside to cool for 10 - 12 minutes.  Then knead well with 1 teaspoon oil and make a soft dough without any lumps. This rice flour dough is very soft and it’s very easy to make ada.  Divide this dough 7 portions and make   lemon sized balls. Cover rice balls  with a clean wet towel. Then it won't be dry and easy to spread it well (like a medium thick puri).

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

Cut banana leaf into 7 - inch square pieces (required 8 nos).

Take a piece of banana leaf. Keep a lemon sized rice dough portion over it. Keep another piece of banana leaf smeared with oil (with oiled portion facing down) the dough. Press it evenly to form a thin circle (like a puri) of rice dough of approximately 10 - 12 cm diameter.  Carefully remove the leaf on top. Now one will see a thin circle of rice dough (One can make perfect round shape with the help of an inverted lid). Keep  1 tablespoon  (please do not fill too much) coconut - jaggery mixture in it length wise along its centre.  Fold it into semi circle and seal the edges tightly - such that the outer covering is the banana leaf which was placed initially.

Repeat this process for the remaining dough / filling.

Arrange these raw Ela ads / Patheli in a flat steel bowl and steam in a pressure cooker ( without weight) / steamer / pedavan / rice cooker  for 15 - 20 minutes on a low to medium heat or till done. One can notice a color change in banana leaf.

Serve hot / warm / cool.  Once the banana leaf is peeled, one will get a nice aroma of melted jaggery.

Diamond Cuts coated with Sugar Syrup

Diamond Cuts Coated with Sugar Syrup / Paindare Pankanthu Galleli Ronti – A deep fried sweet in Konkan cuisine of Cochin GSB’s !!

Makes: 160 - 175 g

Ingredients

Please use same measuring cup measure maida, sugar and water !!!

1 cup / 200 ml / 8 oz  maida (all purpose flour)

1/4 teaspoon salt

Water for kneading ( approximately 1/2 cup )

300 ml cooking oil for frying

Method

In a bowl, mix maida and  salt. Add ½  water and knead into a stiff dough. Knead again for 5 minutes and make a perfect dough.  Add extra 1 – 2 teaspoon water or  1 – 3 teaspoon flour if required to make a stiff dough.

Divide the dough and make 5 lemon sized balls. Make thin chapati using dry maida. Cut it into 1 - inch width strips. One can make 5 long strips from 1 chapati. Then cut 1 - inch diamond shape pieces from each strips (same preparation like ronti / tukdi).

Heat oil in a kadai / deep frying pan on high heat. Reduce the heat to medium  and  fry ‘’ Ronti’’ in batches (4 – 5 batches, depending upon the size of the kadai) till light golden color and crisp.  Drain out from oil and spread on a kitchen paper  / paper towels to absorb extra oil and then transfer it into another wide bowl.

For the sugar syrup:

Ingredients

1 cup sugar / 200 ml / 8 oz (Please pick very good quality sugar)

½ cup water / 100 ml / 4 oz

2 pinches cardamom powder

Method

In a bowl / sauce pan, mix sugar and water together. Boil sugar syrup on a low heat for 10 - 12 minutes. Sugar solution thickens (sugar fully melts) and a string appear between thumb and forefinger when testing. Sprinkle cardamom powder and mix well.

Pour this hot sugar syrup carefully over fried rontis (diamond cuts) and gently stir well with a thick steel  ladle until sugar syrup well combined / coated on diamond cuts (ronti).  Keep aside for 1 hour. A shining sugar coating will form later. Store it  in an airtight container.

Spicy Chicken Lollipop Fry (made of Godrej Real Good Chicken Lollipop)

Spicy Chicken Lollipop Fry (made of Godrej Real Good Chicken Lollipop, Price Rs90/ packet) – A tasty side dish with Rotis / Pulao / Brown bread …

Serves: 2

Ingredients

For the chicken lollipop:

1 packet / 11nos Godrej Real Good Chicken Lollipop (wash and clean chicken lollipop. Drain out water thoroughly)

2 teaspoon thick ginger – garlic paste

½ teaspoon red chilli powder

½ teaspoon turmeric powder

½ teaspoon salt

4 teaspoon oil

Method

In a bowl, marinate  chicken lollipop with all the ingredients (except oil)  evenly. Cover and keep aside for one hour.

In a pan, heat 2 teaspoon  oil on  a medium heat. Arrange marinated chicken lollipop and shallow fry until golden color and crisp on both the sides. Sprinkle remaining 2 teaspoons of oil when frying the other side (approximately 10 – 12 minutes for each side).

Final preparation:

1 tablespoon oil

2 -3 onions, thinly sliced (separate each layer)

6 curry leaves

3/4 teaspoon red chilli powder

¼ teaspoon turmeric powder

Shallow fried chicken lollipop

½ teaspoon pepper powder (or to taste)

½ teaspoon salt

Method

Dilute red chilli powder and turmeric powder in 2 tablespoon water. Make a smooth paste and keep aside (spice mix).

In a pan, heat oil on a medium heat. Add thinly sliced onions and fry on a medium to low heat until golden brown and crisp.

Add curry leaves and fry for 1 – 2 minutes.

Add diluted spice mix. Stir well on a low heat for 2 – 3 minutes until raw smell goes and water dries up / well combined with onions.

Add shallow fried lollipop, salt and pepper to taste. Mix all the ingredients well. Cover with lid and cook on a medium to low heat for 10 – 12 minutes until done / lollipop well coated with spicy  onions.

 Open the lid and stir well continuously for 2 – 3 minutes. It should be  dry in consistency. Serve this dry curry as a side dish with rotis / bread / pulao / ghee rice ..

Ethakka Kalan / Kaalan

Ethakka Kaalan - A very popular traditional dish in Kerala. This is a must have during social events like ona sadya, marriages, festivals etc ... An excellent combo with rice and other accompaniments (like avail, thoran , pappadam…). No added red chilli powder.

Serves: 3

Ingredients

For the  coconut paste:

75 g  (5 / 6 tablespoon) grated coconut

1 teaspoon jeera (cumin seeds)

1 green chilli, chopped (1 big size or 2 small size)

Method

Make a paste of grated coconut with jeera and green chilli in a small mixer bowl.  Add 1 - 2 tablespoon water when making the paste. It should be thick and smooth in consistency. Keep aside.

Other main ingredients

1 raw banana / ethakka (big size)  (or 250 g Elephant foot yam / chena / soornu)

100 – 150  ml water

1 teaspoon pepper powder (dilute 1 teaspoon pepper powder in 4 teaspoons of water. Strain it through a fine sieve and use clear pepper water to cook)

½ - 3/4 teaspoon salt (or to taste)

2 pinches turmeric powder

200 ml thick curd (whisk curd until creamy)

1/4 teaspoon uluva podi / methi powder

Method

Wash and clean ethakka (raw plantain). Peel off the skin, wash well and cut into 1/2 - inch cubes. In a bowl, boil ethakka cubes in water (enough water to cover ethakka, up to the level of ethakka) with salt, turmeric powder and clear pepper water. Mix all the ingredients well. Cover and cook on a medium to low heat for 12 – 15 minutes until ethakk tender / almost cooked.

When ethakka cubes are well cooked, add coconut paste.  Do not add extra water. Mix it  well and cook on a very low heat for 5 - 7 minutes until it boils well.  

Now add whisked creamy curd.  Stir all the ingredients well.  Please try this method - Cook over a double boiler ( double boiler -a pair of saucepans, one of which fits above and partly inside the other: food is cooked in the upper one by water boiling in the lower and it helps even cooking and curd won’t curdle / thayir pirinju pokathilla). Cover with a lid and cook on a low to medium heat for 12 minutes. See the photo given below. Switch off the heat and  sprinkle uluva podi and mix well.

For the  seasoning:

Ingredients

2 teaspoon oil

1 teaspoon mustard seeds

1/4 teaspoon fenugreek seeds / uluva / methi seeds (optional)

1 spring dark green curry leaves or  6 nos

2 dried red chillies, halved

Method

In a pan, heat oil. Add mustard seeds. When they crackle, add curry leaves, fenugreek seeds (uluva) and halved red chillies. Saute on a low heat for 1 -2  minutes or until crisp. Pour the seasoning over kaalan and serve with rice and other accompaniments like sambar, rasam , avial  …