Wednesday, 30 May 2012

ERISSERY (Maami's Corner)


Another dish that is a must at a KERALA SADYA!
Combinations can vary, though, the most common one is the pumpkin & red beans (vanpayar). Raw jackfruit can be used when in season.Yam, raw papaya & banana too can be used in this preparation.


INGREDIENTS:
Pumpkin: 250 g
Red beans: ½ cup
Coconut grating: 1cup
Green chilli: 3
Cumin seeds: ½ tsp
Turmeric powder: ¼ tsp
Red chilli powder: ½ tsp
Shallots: 6 sliced
Curry leaves
Mustard seeds: ¼ tsp
Dry red chilli: 2
Coconut oil: 2 tsps
Salt to taste

METHOD:

Soak beans for 6 to 8 hours, or overnight.
Pressure cook with 1 cup water for 10 minutes.
In another vessel, cook cubed pumpkin with turmeric, chilli powder & ½ a cup of water.
When half done, add the cooked beans & salt.
Grind half the coconut with cumin, green chilli & a few curry leaves to a coarse paste.
Add the paste to beans-pumpkin & boil for 3 minutes.
Check for salt & take off.
Heat oil in a kadai, crackle mustard seeds, add shallots, red chilli cut in two, curry leaves & remaining coconut. Fry till they brown.
Pour into the prepared ERISSERY & serve. 



Monday, 21 May 2012

Olathirachi/Erachi Olarthiyathu (Traditional Fare)

Beef is prepared in many different ways in Kerala, as fries, curries, cutlets, pickles & biryani.
But the traditional “Olathirachi” is the winner.
This can be kept for a few days even without refrigeration, only remember to warm it up every day.
I have used whole red chillies & coriander seeds in this recipe, but you can use the powders instead.


 
INGREDIENTS:

Beef: 1 kg
Shallots: 200 g sliced
Garlic: 2 tbsps sliced
Ginger: 1 tbsp julliened
Green chilli: 3 slit
Curry leaves: a few
Turmeric powder: 1/2tsp
Coconut slivers: half a cup
Coconut oil: 2 tbsps
Vinegar: 2 tbsps
Salt to taste

For the masala

Dry red chilli: 12
Coriander seeds: 2 tsps
Black pepper: 1 tsp
Cardamom: 2
Cloves: 6
Cinnamon: 1 piece
Aniseed/fennel: 2 tsps
Cumin seeds: 1 tsp
Fenugreek/methi: 1/2tsp
Curry leaves: a few

METHOD:

Cut beef into small pieces.
Dry roast all ingredients under MASALA & powder.
In a pressure cooker, put in the meat, masala powder, turmeric powder, ginger slices, green chillies, half the garlic slices, coconut slivers, salt & vinegar. Mix well.
Cover cooker & cook for 10 minutes (time will depend on the beef, for veal meat cook for 10 minutes, regular beef- about15 to 20 minutes.)
In the meantime, heat oil in a frying pan, fry the shallots brown, remove half & add the garlic, curry leaves.
Put in cooked beef with the gravy & simmer till all the gravy dries up.
Brown the meat well & put the remaining fried shallots.
Beef “ olathiyathu” is ready for the table.

Sunday, 20 May 2012

Chicken Pulao (Party Menu)


This is a North Indian style pulao, very mildy flavoured, white in colour unlike the Malabar counterpart.


 
INGREDIENTS:

Chicken: 1 cut into 8 pieces (about 800 g)
Rice: 3 cups (basmati or jeera rice)
Onion: 3 sliced fine
Green chilli: 6 crushed
Cumin seeds: 1 tsp
Cinnamon: 1” piece
Cardamom: 2
Cloves: 2
Whole black pepper: ½ tsp
Ginger-garlic paste: 2 tsps
Mint leaves: 1 small cup
Coriander leaves: half a cup
Garam masala powder: 1 tsp
Hot water: 6 cups
Ghee: 2 tbsps
Salt to taste

METHOD:

Wash rice, soak for 10 minutes & drain.
 Chop mint & coriander leaves fine & set aside.
Heat ghee in a heavy bottomed pan/handi with lid & fry the cumin, cinnamon, cloves, cardamom & black pepper.
Now, add onions & sauté till golden brown. (Remove some for garnishing, if you need.)
Put in crushed green chilli, ginger-garlic paste, mint & coriander leaves.
When a very tempting aroma of the fried masala fills the air, add the chicken.
Stir it around in the masala till it changes colour, (about 10 minutes).
Add rice now, also, a little salt.
Sprinkle garam masala powder & give a quick stir.
Pour 6 cups of hot water, cover & cook till rice is done.
Check for salt, in between, because it will be difficult to stir in after the rice is fully cooked.
Rest the pulao for half an hour before serving.
Serve with a pickle & raita.

Friday, 11 May 2012

Fish Curry Trichur Style (Traditional Fare)


Fish curry down south in Kerala uses coconut paste for the gravy while up north in Kerala, its coconut milk that is largely used.
Here’s such a preparation.

INGREDIENTS:
Fish: 500g as per your choice
Coconut milk: 1 cup thick
Red chilli powder: 2 tbsps (Kashmiri)
Coriander powder: 1 tbsp
Turmeric powder: ¼ tsp
Fenugreek powder: ¼ tsp
Mustard: ½ tsp
Whole fenugreek: ¼ tsp
Shallots: ½ cup sliced
Ginger: 1 tsp sliced
Garlic: 1 tsp optional
Slit green chilli: 2
Curry leaves: a few
Coconut oil: 2 tbsps
Tamarind paste: 1 tsp or 1 small mango sliced
Salt to taste

METHOD:

Heat oil, add mustard & fenugreek, after they crackle, add shallots, ginger, green chilli & garlic.
Sauté till brown & add the powders soaked in a little water. Fry till raw smell leaves.
Pour a cup of water & tamarind, (or mango).
When it boils, add fish & salt to taste.
Cover & cook till fish is done.
Sprinkle curry leaves & pour the coconut milk.
Let it simmer on a low flame for a few minutes.
Done! Fish curry is ready to be served with rice/puttu/tapioca.

Friday, 4 May 2012

Dry Prawns with Mango (Traditional Fare)


 Known as "Kongum Maangayum" in Malayalam.
A very traditional preparation of the high ranges of kerala, where fresh fish was not available so freely as it is now.
Courtesy: Bindhu Nair


INGREDIENTS:
Dry prawns: half a cup
Raw mango: 1 sliced
Coconut: 1 cup grated
Green chilli: 6 crushed
Ginger: 1 tsp grated
Shallots: 1 cup sliced
Turmeric powder: ¼ tsp
Red chilli powder: ½ tsp
Curry leaves: a few
Coconut oil: 2 tbsps
Salt to taste

METHOD:

Dry roast the prawns after removing the head. Wash & keep aside.
In an eathern vessel, add the other ingredients, except oil, one by one.
Last, add the prawns. Mix well with your hands.
Now, pour coconut oil.
Keep on stove to cook, on a slow flame. Stir occasionally.
Add more curry leaves & take off fire.
Good with rice, kanji & boiled tapioca.