Spicy Corn curry (Maami’s Corner)

                                           Courtesy: Surya Malde

INGREDIENTS:

Corn on the cob: 2

Onion: 2 chopped fine

Green chilli: 2 chopped fine

Ginger: 1 tsp grated

Red chilli powder: 1 tsp

Tomato: 3 pureed

Groundnuts/ peanuts: 3 tbsps roasted & powdered

Oil: 2 tbsps

Salt to taste

METHOD:

Cut corn into 1” round pieces & pressure cook with 2 cups water & salt for 20 minutes.

Heat oil in a pan, fry onions till brown, add grated ginger, green chillies & sauté further.

Add tomatoes, stir till oil clears on side of the pan.

Now, put in chilli powder, powdered nuts, salt & cooked corn.

Simmer till gravy thickens.

Serve with rotis or naan.

 

Usli (Maami's Corner)

                                          Courtesy: Seethalakshmi Mani

INGREDIENTS:

Tur dal (red gram): 1 cup

Green chilli: 2

Turmeric Powder: 1/4 tsp

Red chilli : 3 

Asafoetida powder: ½ tsp

Salt

Cluster beans: 100 g (chopped small) or any other vegetable

Mustard seeds: ½ tsp

Curry leaves: few

Oil: 1tbsp

METHOD:

Soak dal for an hour. Drain & grind coarsely with salt, chillies, turmeric & asafoetida.

Grease a steel plate & transfer the ground paste onto it. Steam it for 10 minutes.

Cool dal well & separate lumps with a fork.

Heat oil in a pan, splutter mustard seeds, add curry leaves.

Now, add beans, stir well. Cover & cook for a while.

When beans are done, add the steamed dal. Mix well.

Adjust salt & serve with rice.

This can be prepared without the vegetable too. You can serve it with plain rice & ghee.

Pork Vindaloo (Quick Fix)

This recipe is the easiest & simplest way of making the much indulged-in  vindaloo.

                                          Courtesy: Flora Christian

INGREDIENTS:

Pork: 1 kg

Onions: 2 (chopped)

Garlic: 2 cloves (crushed)

Chilli powder: 2 tbsps

Mustard sauce: 1 tsp or 1 tsp mustard ( ground)

Cumin powder: 1 tsp

Garam masala powder: ½ tsp

Turmeric powder: ¼ tsp

Vinegar: 2 tbsps

Tamarind paste: 1 tsp

Sugar: 1 tsp

Salt: to taste

METHOD:

Cut pork into fairly big pieces.

In a pressure cooker, mix pork with all the ingredients & 1 ½ cups(300ml) water.

Pressure cook for 10 to 15 minutes.

Cool for a while before opening cooker.

This is a thick gravy preparation.

Meen Kolambu (QuickFix)

This Meen Kolambu is certainly not to be confused with its more popular country cousin the Chettinad fish curry, where coriander or dal has a prominent mention. Here, aniseed is used which gives the curry a distinct flavour.

INGREDIENTS:

Fish: ½ kg (Tuna or any big fish, cubed)

Shallots: 1cup (whole)

Ginger-garlic paste: 1 tbsp

Green chilli: 2 slit

Tomato: 3 (pureed)

Red chilli powder: 2 tbsps

Aniseed: 2 tsps+1 tsp

Fenugreek: 1 tsp +1/4 tsp

Turmeric powder: ½ tsp

Tamarind paste: 1 ½ tbsps

Curry leaves

Sesame oil: 2 tbsps

METHOD:

Dry roast 2 tsps aniseed, 1 tsp fenugreek , powder & Keep aside.

Heat oil in an earthen ware, add 1 tsp aniseed, ¼ tsp fenugreek, when it crackles add the shallots.

Fry till they soften. Add ginger-garlic paste. Fry well.

Now add chilli powder, turmeric powder & pureed tomatoes. Stir till oil clears up.

Pour 2 cups water (about 400ml) & add the tamarind pulp.

When it boils, add salt ,fish & slit green chillies.

Cover & cook till done.

Before taking off fire, sprinkle powdered aniseed-fenugreek powder.  

I usually serve this with Puttu or Dosa, apart from staple rice.

                                                                                                                               

                                                                                                                                                                                                               

  

                                                                                     

                                                                                                                                                                                                               

  

                                                                                                                         

                                                                                                                                                                                                               

  

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Arachuvitta Sambar (Maami’s Corner)

                                                                        Courtesy: Seethalakshmi Mani

Chilli beef with cabbage (Quick Fix)

                                        Courtesy: Rosaline Xavier

Beef: 500 g

Cabbage: 250 g

Red chilli: 10(crushed}

Shallots: 1 cup

Garlic: 2 cloves (crushed)

Ginger: 1”piece (crushed)

Pepper: 1/2tsp (crushed)

Turmeric powder: 1/2 tsp

Garam masala powder: 1/2 tsp

Vinegar: 1 tbsp

Oil: 3 tbsps(preferably coconut )

Curry leaves a few

Salt to taste

METHOD:

 Cut beef into small strips, cook with salt, turmeric & vinegar. Heat oil in a frying pan, add crushed chilli, onion, garlic, ginger & curry leaves. Fry till fragrant & brown. Now put in cooked beef. Add cabbage cut into fairly big pieces. Stir till dry & cabbage is cooked. Sprinkle pepper powder& garam masala powder.

Serve with rice or bread.

This is a very spicy, yet tasty preparation.

Enna Kathrika (Maami's Corner)

The Maami's Corner is provided as a relief to include all vegetarian recipes.Most of the recipes do have their origins from genuine Brahmin households where culinary expertise is passed on along with ever silver utensils from one generation to the next .... 

                                     
 
                                          Courtesy: Daphne Durai

INGREDIENTS:

Brinjal/egg plant: ½ kg (small variety)

Onion: 1 (chopped)

Green chilli: 1 (chopped)

Ginger-garlic paste: 1 tsp

Tamarind pulp: ½ cup

Coriander leaves: 2 tbsp

Curry leaves

Til (sesame) oil: 4 tbsps

Salt to taste

MASALA:

Coconut or copra: ½ cup

Cashew nuts or groundnut: 1 tbsp

Khus khus/Poppy seeds: 1 tsp

Til seeds/Sesame seeds: 2 tsps

Chilli powder: 1 tsp

Coriander powder: 1 tsp

Salt

METHOD:

Grind masala to a fine paste.

Slit brinjal into 4, keeping stalk intact.

Fill with masala paste, keep aside.

Heat oil, fry onion, ginger-garlic paste, green chill & curry leaves.

When brown, add stuffed brinjal. Stir well, add tamarind pulp, salt & half a cup of water.

Cover & cook till oil separates. (sprinkle a little water in between if gravy dries up)

Garnish with coriander leaves.

Serve with rice.

Dumpling Stew (Traditional Fare)

A good  breakfast  item  on special occasions.

                                          Courtesy:  Flora Christian

INGREDIENTS:

 Beef on the bone: 1/2 kg

Rice flour: 1 cup

Coconut   grating: 1/2 cup

Coconut milk: 2 cups (thin)

Coconut milk: 1/2 cup thick

Potatoes:  2 (cubed)

Carrot: 2(cubed)

Beans: 10 cut into 1”piece or green peas: ½ cup

Onion: 2 (sliced)

Green chilli: 6 (slit)

Ginger:  1 tsp sliced

Pepper powder: 1/2 tsp

Vinegar: 1/2 tbsp

Oil: 1 tbsp

Whole   garam masala:  few each

Salt to taste

METHOD:

Cook beef with ginger, green chilli, vinegar, salt &1 cup thin coconut milk.

 Heat 1 cup of water, when it boils , add coconut grating ,then add rice flour. Stir well.

When cool, knead & form small dumplings, set aside.

Heat oil ,add spices, onions .When transparent add cooked beef ,remaining coconut milk , cubed potatoes, carrot, beans & rice dumplings .

Cook till done. Add thick coconut milk, adjust   salt.

Meen Paal Curry/Fish Molee (Traditional Fare)

The fish Molee as we now know it, is obviously a much evolved gourmet fare. But certainly, all such delicacies must have evolved from something simple but unique. It would seem to me that this recipe is that mother of all fish molees. 

                                          Courtesy: Alice D'cruz

INGREDIENTS:  

Any fish: 500 g  

Whole coriander: 1tbsp

Coconut::2tbsps

Red chilli: 10 (use only the seeds)

Coconut milk: 1 ½ cup (thin extract)

Coconut milk: 1/2 cup (thick)

Green chill: 10 (slit)        

Ginger: 1”piece sliced

Shallots: 1/2 cup

Turmeric powder: 1/2 tsp

Tamarind pulp: 1 tbsp

Vinegar: 1 tbsp

Coconut oil: 1 tbsp

Curry leaves a few

 Salt to taste.

METHOD:

Clean, cut fish into pieces, depending  on the fish  you are using. 

Grind coconut, chilli seeds & coriander seeds to a fine paste.

In a large earthen ware/curry chatty, mix ground masala, thin extract of coconut milk, turmeric powder, salt, tamarind pulp, slit green chilli, ginger & a few curry leaves.

Bring  this gravy to a boil, drop in fish. Cook till done.

Over a low flame, pour thick coconut milk & vinegar.

Take off fire.

Heat coconut oil in a kadai, fry sliced shallots till golden brown.

Pour over Paal curry.

Serve with appam , bread or rice.

Ball Curry (Traditional Fare)

                                          Courtesy: Freeda Fernandez

This, the Madras avtar of the famous ball curry preparation carries more flavour than the regular ball-curry.

Now cook the difference!

INGREDIENTS:

Beef:  250g (minced)

Potato: 3 (cubed)

Coconut milk:  2 cups (thin)

Coconut milk: 1/2 cup (thick) (alternatively, use coconut milk powder)

Masala   1:

Shallots: 10

Garlic: 10 pods

Ginger: 1’’ piece

Coriander leaves: 1/2 cup

Aniseed: 1 tsp

Green chilli: 6

Salt: to taste.

Masala  2:

 Red chilli: 10 or 1 ½ tbsps chilli powder

 Coriander seeds: 2 tbsp or 2 tbsps powder

Turmeric powder: 1/2 tsp

Cumin seed: 1/2 tsp

Aniseed: 1/2 tsp

Cinnamon stick: 1’’ piece

Cloves: 6

Cardamom: 3

Pepper: 1 tsp

Onions: 3 (sliced)

Ginger-garlic paste:  tbsp

Oil: 2 tbsps

Curry   leaves   a few

Coriander leaves: 2 tbsps chopped

METHOD:

 Grind masala 1, to a coarse paste.mix well with mince & make small balls of it. keep aside.

Dry  roast  masala 2. Cool & grind to a powder.

Heat   oil, fry onions light brown. Add ginger-garlic paste, curry leaves & coriander leaves. When fragrant, add masala 2, salt & thin coconut milk & bring to boil.

 Now, drop in the meat balls gently. Partially cover the vessel, cook till balls are half done.

 Add the cubed potatoes Cook till done. Finally, add thick milk, adjust salt.

Note:

You could add a tomato, sliced or a tbsp of vinegar to balance taste of coconut milk.

 Ghee rice, ball curry, & raita is a favourite combination for a special occasion lunch.

 Good with idiappams too.

 Or for that matter ....just about Anything! Anything!                                                                                                                                                                                                                                                                                                                                                          

Duck Istanbul (Party Menu)

Ducky christened  Istanbul by Dr. Kevin Christian

                                          Courtesy : His loving wife Flora Christian

INGREDIENTS:

Duck: 1 ½ kg

Onion: 3 (sliced)

Potato: 2 (cut into fairly large pieces)

Tomato: 2 (sliced)

Masala  A :

 1.  Chilli powder: 2 tbsps

 2.  Fenugreek: ½

 3.  Mustard:  ¾ tsp

4.   Turmeric  powder: 1/2 tsp

5  . Vinegar: 1 tbsp

Masala  B :

1.       Ginger-garlic paste: 1 ½ tbsps

2.       Cinnamon: 1 big piece

3.        Cloves:  5

 4.   Cardamom: 2

 5.   Pepper: 1 tbsp

6.    Khus-khus: 1 ½ tsp

 7.   Aniseed: 1 tsp

 8  . Vinegar: 1 tbsp

 9  . Salt

Coconut milk: ½ cup

Oil: ½ cup

Salt  to  taste

METHOD:

Grind  masala A ,keep aside.

Grind  masala B ,marinate duck with  half the masala.

Heat oil ,fry  onions brown & remove.

Fry potatoes also & remove onto a plate

In the remaining oil, fry duck pieces a few at a time. Keep aside .

In whatever oil is left in pan, sauté   masalas A & B.

Add fried duck, fried onions & coconut milk , tomatoes &  a little more salt.

Cover & cook till duck is almost done.

Now put in the fried potatoes, cook covered till well done.

( pressure cook duck if not the broiler variety)

Muttichaaru (Traditional Fare)

This gravy is served with plain rice and lots of meat dishes,  at  most Latin Catholic weddings, in  Kerala. This was before the sad appearance of the fried rice & biriyani.

 A fat calf would inevitably be slaughtered  for the occasion. There were parts of the animal (intestines & bones)  that were not considered appropriate to be served for the main occasion. These were then served  on the wedding eve, when only the dear and near would assemble. Over the years, however, these preparations assumed a ceremonial importance, without which the dinner on the wedding eve, would be incomplete.

 

MUTTICHAARU   (Courtesy: Lydia  Correya)

INGREDIENTS:

Beef bones: 750 g (preferably rib or shin bones)

Shallots: 200 g

Green chilli: 6

Pepper powder: ½  tsp

Ginger: 1” piece

Turmeric powder: ¼  tsp

Coconut: ½  (grated)

Cumin seeds: ½  tsp

Chilli powder: ½   tsp

Tomato: 1

Salt to taste

To season:

Coconut oil: 1 tsp

Shallots: 1 tsp sliced

METHOD:

                1. Coarsely   crush   ginger, green chilli, shallots. Keep aside.

                2. Grind coconut, cumin, chilli powder,& tomato to a fine paste.

                3. Pressure cook bones with crushed masala, pepper powder, turmeric &

        salt for 45 minutes.

                4. When   cooked, remove the bones, & add coconut paste to the stock. Boil for

                   some time.

                5. Season  with shallots.

Serve with rice.

You could pressure cook the bones, freeze the stock to remove the fat, if you want to make it healthy, But you won’t get the real taste of the curry!

Beef Chops-with vindaloo masala (Party Menu)

 Courtesy : Mrs .Elsie Morris

INGREDIENTS:                  

 Beef: 500 g(undercut)

Onions: 2 (sliced)

Ripe tomato: 2

1. garlic : 10 pods

2. ginger : ½” piece

3. red  chilli  powder: 1 tbsp

4.  turmeric  powder : 1/4 tsp

5 .Mustard seeds: 1/2 tsp

6 .fenugreek : a few

7 .cumin seeds: 1/2 tsp

8 .vinegar:3 tbsps

9.  salt :  to taste

Oil: 3/4 cup.

METHOD:

 Slice beef into fairly large pieces, against the grain .Using a mallet or the back of a heavy knife, flatten each piece .This makes the beef tender, and  hence cooks fast.

Grind masalas 1 to 9, marinate beef with this for 1 hour.

Heat oil, fry sliced onion brown & remove.( browning  onions  well  gives  the dish a nice rich colour)

In the same oil, fry the beef, a few pieces at a time & remove.

In a pressure cooker, put in fried beef, fried onions, sliced tomatoes & a cup of hot water, salt, cover and pressure cook for 10 minutes..

Gravy should be thick. Good with  rotis.

Chicken Curry (Quick-Fix)

In today’s world, time is a constraint. So we need to factor in, recipes that can be made in a jiffy without compromising on the taste .In this QUICK-FIX category I have tried to include recipes which are simple, yet, authentically Naadan 

 

INGREDIENTS:

Chicken: 500g (cut small)

Ginger-garlic paste:2  tsps

Chilli powder: 1  ½ tsps

Turmeric powder: ¼ tsp

Garam masala powder: ½ tsp

Onion:1 (chopped)

Coconut:2 tbsps

Green chilli: 2 (slit)

Potato: 2 (cubed)

Salt: to taste

Oil: 2 tbsps.

Curry leaves, a few

METHOD:

Grind coconut & onion to a paste. Marinate chicken with chilli powder, turmeric, garam  masala, ginger-garlic paste & salt for 10 minutes.

In a pressure cooker, heat oil, add ground coconut & fry well.

Now, put marinated chicken & stir for 5 minutes. Pour 2 cups (400 ml) of water. When it boils add potatoes, salt & curry leaves.

Cover pressure cooker & cook for 2 whistles.

Wait for 5 minutes before opening cooker.

LO!  Chicken curry is ready.

`

Duck Roast Honeyed - (Party Menu)

  INGREDIENTS:

Broiler  duck:1  about 11/2 kg

Ginger  juice:3tbsps

Garlic paste:2tbsps

Pepper  powder:1 1/2tbsps

Soya sauce(dark  or sweet):2tbsps

Salt :to taste.

Sugar:1 tbsp(avoid if using sweet soy sauce)

Aniseed  powder:1 tsp

Vinegar:1tbsp

Honey:3 to 4 tbsps

METHOD:

First wash duck well,wipe dry. Mix the rest of the ingredients together, except honey.Smear this  spice mix  all over the duck & in the  stomach  cavity. Leave in fridge to marinate  overnight.

Place  on baking tray, bake in  preheated oven  at 180 degrees  for  ½ an hour, then at 160 ⁰ for  2hours. Turn over  in between. 10 mins before taking off the oven, brush with honey. let it brown all over. This gives the skin a nice crunch. Pour off excess fat that oozes out during roasting.

To check  if cooked, poke the breast side with a fork. If liquid runs clear, consider it done.

Rest the duck for ½ an hr before carving.

Serve  with  a salad.