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	Indian Potpourri-Recipes,Culture,Ethnicity
	





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  <h2 class="date-header">Friday, February 09, 2007</h2>

  
    
       
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    <h3 class="post-title">
	 
	 Magic of Cinnamon & Honey!
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/x/blogger/7797/2727/640/360029/Leaf%20-%20GalleryPlayer.jpg'><IMG SRC='http://photos1.blogger.com/x/blogger/7797/2727/320/807865/Leaf%20-%20GalleryPlayer.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I was enjoying my short hibernation...cosy doing nothing!!....the inertia had caught me on badly until one sweet 'pari' hooked me on to some interesting information on Cinnamon & Honey magic....and ....<br /><br />Honey!I couldnt control the itch to share the wonderful info...so here I go...once again to blogging...?Sloth and slumber....ah me! tis all dunlop and good year all over!! Frantically wanted to get rid off all those tyres!! So this magic came as a wonderful tip...I still do not know the authenticity of all the claims...nor do I know whether they are just another placebo...but I believe there is no harm in trying...So Here I go verbatim the whole lot of tips which my wonderful friend Pari has shared.... on the Cinnamon-Honey Magic!Sorry...the trials and experiments are absolutely at your own personal risk!! :)<br /><br /><br />"It is found that mixture of Honey and Cinnamon cures several diseases. <br />Honey is produced in most of the countries of the world. <br />Ayurvedic as well as Yunani medicine have been using honey as a vital medicine for centuries. <br />Scientists of today also accept honey as a Ram Ban (very effective) medicine for all kinds of diseases. <br />Honey can be used without any side effects for any kind of diseases. <br />Today's science says that even though honey is sweet, if taken in the right dosage as a medicine, it does not harm diabetic patients as well. <br />A famous magazine named Weekly World News published in Canada dated 17 January, 95 has given a list of diseases that can be cured by Honey and Cinnamon as researched by western scientists."<br />Here goes the list and recommendations.<br /><strong>Arthritis:</strong><br /><br />"Take one part honey to two parts of luke warm water and add a small teaspoon of cinnamon powder, make a paste and massage it on the paining part of the body slowly. <br />It is noticed that the pain recedes within a minute or two. <br /><br />Arthritis patients may daily-morning and night, take one cup of hot water with two spoons of honey and one small teaspoon of cinnamon powder. <br />If drunk regularly even chronic arthritis can be cured!! <br /><br />In a recent research at the Copenhagen University, it was found that when the doctors treated their patients with a mixture of one tablespoon Honey and half teaspoon cinnamon powder before breakfast, they found that within a week out of the 200 people so treated practically 73 patients were totally relieved of pain, and within a month, mostly all the patients who could not walk or move around because of arthritis, started walking without pain!<br /><br /><strong>Hair Loss:</strong><br /><br />Those suffering from hair loss or baldness, may apply a paste of hot olive oil, one tablespoon of honey, one teaspoon of cinnamon powder before bath and keep it for approx. 15 min. and then wash the hair. <br />It was found very effective if kept for 5 mins. also...(Hmm...a medicine for kashandi(baldness), then what abt asooya(jealousy)?!!...(for the less informed,a malayalam proverb says that there is no cure for baldness & jealousy!!)<br /><br /><strong>Bladder Infections:</strong><br />Take two tablespoons of cinnamon powder and one teaspoon of honey in a glass of luke warm water and drink it. <br />It destroys the germs of the bladder.<br /><br /><br /><strong>Tooth Ache/Bad breath?:</strong><br /><br />Make a paste of one teaspoon of cinnamon powder and five teaspoons of honey and apply on the aching tooth. <br />This may be done 3 times a day daily till such time that the tooth has stopped aching<br />People in some parts of South America,it seems,the first thing  they do in the morning is to  gargle with one teaspoon of honey and cinnamon powder mixed in hot water so that their breath stays fresh throughout the day.... hmmm...interesting...<br /><br /><strong>Cholesterol:</strong><br />Two tablespoons of honey and three teaspoons of Cinnamon Powder mixed in 16 ounces of tea water, if given to a cholesterol patient,reduces the level of cholesterol in the blood by 10% within 2 hours( I really hope this works!). <br /><br />As mentioned for arthritic patients, if taken 3 times a day any chronic cholesterol can be cured. <br /><br />As per the information in the said journal, pure honey taken with food daily relieves complaints of cholesterol.<br /><br /><strong>Common Cold& Influenza:</strong><br />Those suffering from common or severe cold should take one tablespoon luke warm honey with 1/4 teaspoon cinnamon powder daily for 3 days.<br />This process will cure most chronic cough, cold and clear the sinuses.(Well, this seems to have worked for me too!)<br /><br />A scientist in Spain has proved that honey contains a natural ingredient which kills the influenza germs and saves the patient from flu.<br /><br /><br /><strong>Infertility-Come Honey! let's  have some honey!! ;):</strong><br /><br />Yunani and Ayurveda has been using honey for years in medicine to strengthen the semen of men. It is said that if impotent men regularly take two tablespoons of honey before sleeping, their problem can be solved!<br /><br />In China, Japan and Far-East countries, women who do not conceive  were given cinnamon powder for centuries to strengthen their uterus. <br /><br />Women who cannot conceive may take a pinch of cinnamon powder in half teaspoon of honey and apply it on the gums frequently throughout the day, so that it slowly mixes with the saliva and enters the body.<br /><br />Here is a story-A couple in Merryland, America had no children for 14 years and had left hope of having a child of their own. When told about this husband and wife started taking honey and cinnamon as stated above, the wife conceived after a few months and had twins at full term!!!<br /><br /><strong>Stomach Upset:</strong><br />Honey taken with cinnamon powder cures stomach ache(this also seems to work!) and also clears stomach ulcers from the root.<br />GAS : According to the studies done in India & Japan, it is revealed that if honey is taken with cinnamon powder the stomach is relieved of gas.<br /><br />Cinnamon powder sprinkled on two tablespoons of honey taken before food, relieves acidity and digests the heaviest of meals!<br /><br /><strong>Pimples&Skin Infections</strong><br />Three tablespoons of honey and one teaspoon of cinnamon powder paste. <br />Apply this paste on the pimples before sleeping and wash it next morning with warm water. If done daily for two weeks, it can remove pimples from the root.<br /><br />Eczema, ringworm and all types of skin infections are cured by applying honey and cinnamon powder in equal parts on the affected parts.<br /> <br /><br /><strong>Wanna strong Heart?</strong><br />Make a paste of honey and cinnamon powder, apply on bread or chappati instead of jelly and jam and eat it regularly for breakfast. <br />It reduces the cholesterol in the arteries and saves the patient from heart attack. <br />Also those who have already had an attack, if they do this daily, are kept miles away from the next attack!!!<br />Regular use of the above relieves one from breathlessness& palpitations .<br /><br />In America and Canada, various nursing homes have treated patients with this  successfully and have found that due to the increasing age the arteries and veins which lose their flexibility and get clogged are revitalized.<br /><br /><strong>Hurray!Weight Loss!!</strong><br /><br />Daily  morning, half an hour before breakfast, on an empty stomach and at night before sleeping, drink honey and cinnamon powder boiled in one cup water. <br />If taken regularly it reduces the weight of even the most obese person!! <br />Also drinking  this mixture regularly does not allow the fat to accumulate in the body even though the person may eat a high calorie diet! Yippee!! God! this should work...pl.....ease!!<br /><br /><br /><strong>Immune system</strong><br />Daily use of honey and cinnamon powder strengthens the immune system and protects the body from bacteria and viral attacks. <br />Scientists have found that honey has various vitamins and iron in large amounts. <br />Constant use of honey strengthens the white blood corpuscles to  fight bacteria and viral diseases.<br /><br /><strong>Cancer</strong><br /><br />Recent research in Japan and Australia has revealed that advanced cancer of the stomach and bones have been cured successfully. <br />Patients suffering from these kinds of cancer should take daily  one tablespoon honey with one teaspoon cinnamon powder for one month 3 times a day.<br /><br /><strong>Fatigue</strong><br /><br />Recent studies have shown that the sugar content of honey is more helpful than detrimental to the body strength. <br />Senior citizens who take honey and cinnamon power in equal parts are more alert and flexible. <br />Dr. Milton who has done research says that half tablespoon honey taken in one glass of water and sprinkled with cinnamon powder, taken daily after brushing and in the afternoon at about 3.00 p.m. when the vitality of the body starts decreasing, increases the vitality of the body within a week.<br /><br /><strong>Hearing Loss</strong><br />Daily morning and night honey and cinnamon powder taken in equal parts restores hearing too!<br /><br /><br /><strong>Live longer!!</strong><br />Tea made with honey and cinnamon powder, when taken regularly arrests the ravages of old age. <br />Take 4 spoons of honey, 1spoon of cinnamon powder and 3 cups of water and boil to make like tea.<br />Drink 1/4 cup, 3 to 4 times a day. It keeps the skin fresh and soft and arrests old age. <br />Life span also increases and even if a person is 100 years old, starts performing the chores of a 20 year old.<br /><br />Arey! what more do we want...come let's have some honey!!...hmmm....cinnamon too!!<br /><li><a href="http://en.wikipedia.org/wiki/Cinnamon">Cinnamon</a></li><br /><li><a href="http://en.wikipedia.org/wiki/Honey">Honey</a></li><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2007/02/magic-of-cinnamon-honey_117101892671040091.html" title="permanent link">3:01 AM</a></em>

      
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  <h2 class="date-header">Thursday, February 08, 2007</h2>

  
    
       
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    <h3 class="post-title">
	 
	 A potpourri
	 
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      <div style="clear:both;"></div><strong>Chana Batoora</strong><br /><br /><a href="http://photos1.blogger.com/x/blogger/7797/2727/1600/164864/IMG_0097.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/x/blogger/7797/2727/320/829423/IMG_0097.jpg" border="0" alt="" /></a><br /><A HREF='http://photos1.blogger.com/x/blogger/7797/2727/640/928385/collage2.jpg'><IMG SRC='http://photos1.blogger.com/x/blogger/7797/2727/320/713480/collage2.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><br /><br /><A HREF='http://photos1.blogger.com/x/blogger/7797/2727/640/506552/IMG_0037.jpg'><IMG SRC='http://photos1.blogger.com/x/blogger/7797/2727/320/858792/IMG_0037.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><br /><br /><strong>Prawn Pakoda</strong><br /><br /><A HREF='http://photos1.blogger.com/x/blogger/7797/2727/640/629213/IMG_0115.jpg'><IMG SRC='http://photos1.blogger.com/x/blogger/7797/2727/320/428097/IMG_0115.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><strong>Kerala Style Raw Mango Prawn Curry</strong><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Tiramisu</strong><br /><br /><A HREF='http://photos1.blogger.com/x/blogger/7797/2727/640/431803/IMG_0093.jpg'><IMG SRC='http://photos1.blogger.com/x/blogger/7797/2727/320/115361/IMG_0093.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2007/02/potpourri.html" title="permanent link">1:29 AM</a></em>

      
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  <h2 class="date-header">Friday, December 29, 2006</h2>

  
    
       
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    <h3 class="post-title">
	 
	 Wish You All A Wonderful New Year!
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/x/blogger/7797/2727/640/662080/Sunset.jpg'><IMG SRC='http://photos1.blogger.com/x/blogger/7797/2727/320/50639/Sunset.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Wish you all a Wonderful New year filled with whispers of love,thumping joy,luck galore,sound health and blissful peace...<br /><br />I think I enjoy the self imposed hibernation...indulging in a silent conversation with myself....or is it the new indolence incarnate?....I find it easier now to drool over the lovely recipes of all my blogger buddies and eat my private meal with absolutely no qualms about picture perfect looks....somewhere the urge to write remains....but I  now rather enjoy learning from others...though I trot around the blogs very less these days....It is nice to see you all becoming super creative every day....  <br /><br />Thanks to all you wonderful people out there in this cyberspace who has always remembered me and left a loving phrase once in a while...love u all...<br /><br /><br /><A HREF='http://photos1.blogger.com/x/blogger/7797/2727/640/853084/collage1.jpg'><IMG SRC='http://photos1.blogger.com/x/blogger/7797/2727/320/873701/collage1.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/12/wish-you-all-wonderful-new-year.html" title="permanent link">3:05 AM</a></em>

      
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  <h2 class="date-header">Thursday, September 07, 2006</h2>

  
    
       
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    <div class="post"><a name="115761498091909479"></a>
         
    <h3 class="post-title">
	 
	 Kabhi Alwida Na Kehna....
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/Sample%20Photo%20%5B002%5D.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/Sample%20Photo%20%5B002%5D.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I'm taking a long break from blogging....Blogging...I had stumbled upon it quite unexpectedly....happy to have got to know so many of u....it was a media for me which kept the threads of life more colourful....learnt a lot about not only food...about places,cultures,traditions,values,ethnicity....for me personally it has been a very rewarding experience....your comments,your words of appreciation....they werent  just a virtual socialising for me...it was a greater feeling of being a part of a large community,a sense of satisfaction and happiness...Solitude of a housewife is at times a bit painful....especially when u have had earlier a career and a lot of people around...the transformation at times is a bit frustrating....but blogging has definitely kept me ticking...has made the transition easier....Thanx....thanx a ton....I enjoyed it....every smile on u'r face brought a lot of happiness to me....thanx thanx a lot....Thanx to blogging for having given me so many wonderful friends many whom I feel I know them for years.....LG/Inji who saw to it that she left a word of appreciation for almost every new post when I had just begun ... Sumitha,Archana,Annita,Ashwini,Shilpa,Indira,Manisha,Pushpa,Karthi,Tanuja,<br />Arjuna,Vaishali,Anthony,Priyas,shankari,Shaheen,Sailu,Vineela,starryN ....<br />I have always feltlike age old friends....and a host of new blogger<br />buddies like Gattina,Prema,Chandrika,Indosun,Surya,Asha,Lera,Linda,<br />Daagh,Maddy,Mathew,Menu today,Where's my mind,Velu.... to mention a few and <br />Aqua,who used to try my recipes and come up promptly with his feedback..<br />the other non bloggerfriends like Devi,Kerala Girl,Rg and a host of many anonymous friends....Thanx dear friends....u have all brought me a lot of happiness....So ....Let's not bid adieu....hope to meet u all somewhere some time...All the best to everybody...&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/09/kabhi-alwida-na-kehna.html" title="permanent link">12:34 AM</a></em>

      
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  <h2 class="date-header">Wednesday, September 06, 2006</h2>

  
    
       
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    <div class="post"><a name="115757624624635995"></a>
         
    <h3 class="post-title">
	 
	 Chow chow bath&Puri with Alu bhaji
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC02141.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC02141.jpg' border=0 alt='' style='clear:all;float:leftt;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC02011.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC02011.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC02012.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC02012.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC02017.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC02017.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/09/chow-chow-bathpuri-with-alu-bhaji.html" title="permanent link">1:54 PM</a></em>

      
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    <h3 class="post-title">
	 
	 Crab Masala & Shami Kabab
	 
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      <div style="clear:both;"></div>This is a masala gravy that we make at home often and goes well with prawns,mussels,chicken,mutton and eggs.So you may substitute crab with any of these but adjust the time for cooking accordingly. Straight to the recipe now:<br /><strong>Ingredients</strong><br />Crab-250g( cleaned and cut into pieces-remove the dead man fingers,a spongy stuff and the smaller claws)<br />Onion-1 medium<br />Potatoes- 2 medium size <br />Tomatoes-2 small<br />Green chillies-3(slitted)<br />Ginger-20g(pounded)<br />Garlic-8pods(pounded)<br />Red chili powder- 1 tsp<br />Coriander powder-4 tbsp<br />Turmeric powder – 1/2tsp<br />Pepper- 1/2 tsp Powder<br />Grated Coconut -1/2 cup <br />Coriander leaves-a bunch-chopped<br />curry leaves -2 sprigs,chopped<br />Oil-1 tsp<br />Salt - as rqd<br />Water-as rqd<br /><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC02021.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC02021.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong> Method</strong><br />Marinate the crab pieces with a little turmeric,salt and chilli powder and leave it for 5 minutes.Chop potatoes&tomatoes into medium size pieces.Chop onion into smallpieces.Add the marinated crabs and the remaining spice powders,onion,tomato potato,green chilli,ginger and garlic.Add 1/2 cup water and 1tsp oil.Add salt as rqd.Cook it for 7-8minutes till the crab gets cooked.You can make out from the appearance of the flesh.Grind coconut into a smooth paste.Now add the coconut paste to the cooked crab.Add coriander leaves and curry leaves.Add water if you want a thinner gravy.Mix everything well and cook it over a medium flame for 3-4 minutes.Serve hot with steamed rice or chappathi.I love this gravy with Mutton especially.<br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC02024.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC02024.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Kababs/Kebabs seem to have come from Iran originally...Seems to be a Persian influence altogether.'Kebab' means broiled meat.Wherever be the origins one may trace it to, it is an absolutely wonderful dish for most nonveg lovers and no wonder it is so popular all over the world.Even the British  walk into an Asian take away here and ask straight away for chikken tikka and kebabs!!The variety of kababs are amazing, like the more popular <li><a href="http://isouthpotpourri.blogspot.com/2006/05/mutton-sheekh-kabab.html#links">sheekh kabab</a></li><strong><em>nargis kabab,shami kabab,Bihari kabab,Reshmi kabab,Chapli kabab,Peshawari kabab,etc and the not so common Chelo kabab,Luleh kabab,Tas kabab,Kabab e soltani,Kabab e kafqasi,Chenje kabab,Mahi kabab(Fish kabab),<li><a href="http://isouthpotpourri.blogspot.com/2006/04/bannu-kabab.html#links">Bannu kabab</a></li>Jujeh kabab etc etc...!!</em></strong>.Shami kabab is considered to be a Tehranian hamburger.It is quite a common variety of Kebab in India and Pakistan.<br /><br /><strong>Ingredients</strong><br /><br /><br />minced Mutton-250g <br />Egg-1<br />Onion-1 small <br />Green Chilly-4  chopped<br />Bengal Gram/Chana dal-50g( soaked overnight )<br />Garlic-7pods <br />Cumin Seed-1/2tsp <br />Cardamoms-2pods<br />piece Cinnamon-1/2 " piece <br />Ginger -1/2 "piece<br />Pepper corns-6 <br />Red Chillies-3<br />Ghee-as rqd <br /><br /><strong>Method</strong><br />Add reqd amt of water(say 1 1/2 cup) to the minced meat and salt as rqd, and allow to cook over medium flame till the meat becomes tender and all the water is absorbed.Grind the meat into a fine paste. <br />Now grind together ginger,grlic,cardamom seeds,cinnamon,pepper corns, red chillies and the soaked gram dal into a fine paste.Mix it with the ground meat thoroughly.Beat the egg well and add it to the mixture to make a uniform dough.Add finely chopped green chillies and onion to the dough and mix them well.Shape them into small patties or flat circles as kebabs. Heat ghee and deep fry the kebabs till they become golden brown.Serve with Chilli chutney or any sauce of u'r choice!! <br /><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC02057.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC02057.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><br /><br /><a href="http://currymela.blogspot.com">Curry Mela</a> by <a href="http://anthonyskitchen.blogspot.com">Bachelor Cooking</a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/09/crab-masala-shami-kabab.html" title="permanent link">7:31 AM</a></em>

      
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  <h2 class="date-header">Monday, September 04, 2006</h2>

  
    
       
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    <div class="post"><a name="115739264479249024"></a>
         
    <h3 class="post-title">
	 
	 Onasadya-a small glimpse
	 
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	<p>
      <div style="clear:both;"></div>I dont think many of us can ever dare to make a complete Ona Sadya which is traditionally an  8 or 9 course sadya with dishes going upto 64!! Well,probably that suited Kerala of the yesterdays with a matriarchal joint family system,where in each family you had dozens of members!!With the growing no. of nuclear family a 9course Ona sadya is just a dream and memories which we can ruminate over....Onam for Keralites is a very democratic festival...people from all walks of life,cast and creed participate in the spirit of Onam...it could be in the form of a sumptuous sadya,a beautiful floral decoration,pookkalam,various games-onakkali or even the rebates and discounts offers which flourish the market or an Onam bonus!!<br /><br />Malayali's zeal for celebrating onam is best expressed in the age old saying"Kaanam vittum Onam unnanam", which literally translate as, sell even u'r possessions,but celebrate Onam!Onasadya is a real banquet which marks the celebration.It is basically eating  rice with umpteen no of curries,side dishes,sweets and savouries....everything vegetarian!<br /><br />A sadya starts by laying down banana leaf(Thooshanila) with its end facing left.The first item to be served is Salt!Perhaps reminding us of the existential realities of life and a gesture of gratitude.Then comes the different types of <strong>'Upperi'</strong>,the salty crisps.It could be raw banana,jackfruit,bittergourd(kondattam) or brinjal,spiced and salted, fried in coconut oil.Then comes the Sharkkarapuratti or <strong>Sharkaraupperi</strong>,which is raw banana fried and coated in spiced jaggery syrup.Different varieties of <strong>Achar</strong>,pickle follow like lemon,ginger,raw mango,beetroot etc.Then comes the <strong>Naaranga curry</strong>,which is made using a species of lemon(Maatalanaaranga).<strong>Papadam</strong>(Papad) and Pazham Nurukku(steamed kerala banana with grated coconut) comes next.Next you have the various <strong>Thoran </strong>& <strong>mezhukkupuratty</strong> items,the dry vegetable dishes,made of yam/raw banana/beans/cabbage etc.Now comes <strong>Avial</strong>,a must in any Sadya,which is an assortment of all vegetables in a coconut curd base..(Seems to have bn invented by <strong>Pakkanar</strong> of <em>Parayipetta panthirukulam </em>myth).Then follows the various <strong>'Thodukarikal'</strong> which include <strong>Kichadi/Pachadi, Olan </strong>etc.By now steaming hot rice will be served in the middle of the banana leaf with all the other items decorating the border!Now comes '<strong>Ozhichukarikal</strong>',the main curries, which include <strong>Parippum Neyyum</strong>(lentils with ghee)-served first,<strong>Erissery</strong> made of pumpkin/snake gourd/raw banana etc,<strong>Sambar</strong>(very likely a cross border influence on Kerala kitchen),<strong>Kaalan</strong>,<strong>Pulissery </strong>etc.,Finally comes a small <strong>plantain</strong> and  various sweet porridges or <strong>Payasams</strong>-Palada/Palpayasam/ParippuPrathaman/ChakkaPrathaman etc.Some have <strong>sambaram</strong>,spiced butter milk and <strong>rasam</strong>, after eating payasam.Hot Water, boiled with dried ginger or cumin generally served in any sadya is  wonderful for proper digestion....And finally you get up with a big smile on u'r face and a heavy stomach!! Some families have the tradition of lighting a lamp and leaving one banana leaf filled with all dishes for Ganapati before starting the banquet....and as per tradition before starting to eat, each of us are supposed to keep off a very small portion of all the dishes for 'Trikkakkara Appan' or Mahabali,the legendary king of Kerala!! When the delicious spread is all before us, sometimes we forget his share!! :)<br /><br /><br /><strong>Sambar</strong><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage13.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage13.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Sambar is one dish  which has plenty of variations.You find a lot of varieties in Sambar from region to region in terms of taste,consistency,ingredients etc like for example, the slightly sweet sambar in some parts of Karnataka which comes with the addition of jaggery.For Keralites generally as <li><a href="http://deepann.wordpress.com/2006/08/30/kerala-sambar/">Annita</a></li> rightly said, Sambar is a curry which is made to finish of all the vegetables!!I think within Kerala itself u have different varieties of Sambar, like for instance, in the North we add coconut and in the South I have seen that majority do not add coconut.Then you have some variations like<li><a href="http://isouthpotpourri.blogspot.com/2006/06/namboori-sambar_05.html#links">NambooriSambar</a></li>where ghee is used, but in most of the common households in Kerala ghee is not added,rather coconut oil is added.So here goes the recipe for Kerala Sambar as made in my home.<br /><br /><strong>Ingredients</strong><br />Assortment of vegetables~200g(I used 1carrot,1potato,a few beans,1beetroot,1drumstick,4Okhra,1brinjal,1/2onion,a small piece of ash gourd,pumpkin&yam,5Tindora,1raw banana,2Tomato) all chopped into a finger length size.<br />Garlic-10 pods<br />Baby shallots-10<br />Green chilli-3(slitted)<br />Tamarind paste-1 tsp(as reqd)(If u r using tamarind,soak it in hot water and squeeze out the juice)<br />Red gram Dal/Tur Dal - 1/4 cup<br />Chopped coriander leaves - 2 tsp<br />Ghee/Oil to add with dal - 1/2 tsp (Optional)<br />Water-as rqd<br /><strong>Sambar Masala</strong><br />Grated coconut-3tbsp<br />Pepper corns- 1/2tsp<br />Dry red chilli-2<br />Turmeric powder-1/4 tsp<br />Cumin seed-1/2 tsp<br />Fenugreek seed-1/4 tsp(slightly less)<br />Coriander seeds-1 1/2 tbsp<br />Curry leaves-a sprig<br />Oil-a tsp<br /><strong>Seasoning</strong><br />Curry leaves-a sprig<br />Mustard seeds-1/2 tsp<br />Dry red chilli-2<br />Asafoetida/Heeng/Kaayam) - a small pinch<br />Oil/ghee-as rqd<br /><br /><strong>Method</strong><br />Pressure cook Tur dal,and garlic adding enough water(3/4cup or slightly less) for 3-4 whistles.(Do not add salt before the dal is cooked,for it will delay the cooking)Mash the dal and now add the vegetables,shallots and salt.Cook further (without the whistle)say 5-7 minutes or till the vegetables are cooked.Meanwhile Heat oil in a wok.Saute coriander seeds,pepper corns,turmeric powder,cumin seed,fenugreek seed,dry red chilli and curry leaves together for 2 or 3 minutes or till u get a fine aroma.Keep it separate.In the same wok saute grated coconut till it becomes golden brown.Allow all the ingredients to cool and grind them to a paste adding enough water.Now add this paste to the cooked dal and vegetables,mix well.Add the tamarind paste or juice.Mix well.Add salt if rqd.Now allow it to boil.Once it has boiled prepare the seasoning.Heat oil/ghee in a small wok.Splutter mustard seeds,curry leaves,dry red chilli,and asafoetida powder.Add the seasoning to the Sambar and mix well.Sambar is ready! One cd say that this is a stronger sambar,stronger in flavour,spices and consistency.<br /><br /> <strong>Koottucurry</strong><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC02136.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC02136.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Koottu curry is another popular side dish in any sadya.It is a mixture of vegetables cooked with  whole bengal gram.It is one of my most favourite side dish in the sadya.<br /><strong>Ingedients</strong><br />Whole Bengal gram-1 cup<br />Chilli powder-1 tsp<br />Pepper powder-1 tsp<br />Turmeric powder-1/2 tsp<br />Cumin seed-1 tsp<br />Grated coconut-4 tbsp+1 tbsp<br />Green chilli-2 slitted<br />Assortment of vegetables like yam,raw banana,potato,pumpkin etc)-100g(cut into small pieces)<br />Mustard seed-1/2 tsp<br />Curry leaves-1 sprig<br />Copra/Coconut pieces-1/2 cup<br />Dry red chilli-2<br /><strong>Method</strong><br />Pressure cook bengal gram adding enough water(~2 1/4 cups) till the gram is cooked well(~5-6 whistles).Now add the vegetables,chillipowder,pepper powder,turmeric powder,green chilli and salt(adding a little water,if rqd) till all the vegetables are cooked.Meanwhile grind 4tbsp coconut with cumin seed to a very coarse paste.Add this paste to the cooked vegetables.Mix well.Cook further till everything forms a thick heavily coated gravy(koottu).Now prepare the seasoning by spluttering mustard,curry leaves,dry red chilli,the copra pieces and 1tbsp grated coconut(coconut should turn golden brown).Now add this seasoning to the koottu and mix well.Koottu curry ready!!<br /><strong>MathanErissery</strong><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage7.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage7.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><li><a href="http://isouthpotpourri.blogspot.com/2006/07/simple-meal-meme.html#links">MathanErissery</a></li><br /><strong>Aviyal</strong><br /><a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC00510.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC00510.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><li><a href="http://isouthpotpourri.blogspot.com/2006/04/aviyal-north-kerala-style.html#links">Aviyal</a></li><br /><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage11.0.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage11.0.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A><br /><br /> <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Olan</strong><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC02137.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC02137.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Olan is a milky white side dish in a sadya,taste more like a vegetable stew.<br /><br /><strong>Ingredients</strong><br />Ash gourd-a small piece 50g-cut into thin pieces<br />Pumpkin-a small piece-50 g-cut into thin pieces<br />Potato-1(optional)cut into thin pieces<br />Red Beans(Mampayar/Vanpayar)(You could use black eyed bean as well)-75g<br />Coconut milk-1 cup<br />Green chilli-4(slitted)<br />Curry leaves-2 sprigs<br />Coconut oil/oil of u'r choice-2 tsp(the characteristic taste of Olan owes to the fresh coconut oil) <br /><br /><strong>Method</strong><br />Cook the vegetables and the bean adding salt,water and the green chillies.Once they are cooked add the coconut milk.Reduce the flame.Cook for a minute or two.Finally add fresh curry leaves and coconut oil and remove from the fire.Mix well.Olan is ready!!<br /><br /><strong>PadavalangaErisssery</strong><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage.24.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage.35.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A> <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><li><a href="http://isouthpotpourri.blogspot.com/2006/06/padavalanga-parippu-erissery.html#links">PadavalangaErissery</a></li><br /><strong>Pachadi</strong><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage14.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage14.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Pachadi is a yoghurt based side dish which you can make with a lot of vegetables like cucumber,tomato,okhra,bittergourd,ash gourd,beet root etc.The recipe remains the same but the pachadi takes on the flavour of the vegetable added.But the common variety is made of either cucumber or ashgourd.<br /><br /><strong>Ingredients</strong><br />Cucumber-100g(cut into small uniform pieces)<br />Green chilli-2+2 chopped<br />Fresh grated coconut-3/4 cup<br />Thick yoghurt-3/4 cup<br />Mustard-1/2 tsp+1/2 tsp<br />Salt-as rqd<br />Oil-as rqd<br />Curry leaves=2 sprigs<br />Dry red chilli-2<br /><br /><strong>Method</strong><br />Cook the cucumber adding enough water, 2 green chillies chopped and salt.Grind together coconut and green chilli.Pound lightly 1/2 tsp mustard in a mortar and pestle(You may just turn the pestle over the mustard seeds lightly,not really grinding them(Ideally mustard should not be ground).Now once the vegetables are cooked,remove from fire.Add the coconut paste and the yoghurt.Mix well.Now prepare the seasoning with the mustard seed,curry leaves, and dry red chilli.Add the seasoning to the pachadi and mix well.Pachadi is ready.<br /><br /><strong>Kurukku Kaalan</strong><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01975.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01975.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a> <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><li><a href="http://isouthpotpourri.blogspot.com/2006/08/patrani-machi-kurukku-kaalan.html">KurukkuKaalan</a></li><br /><strong>Injithair</strong><br /><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC00874.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC00874.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><li><a href="http://isouthpotpourri.blogspot.com/2006/05/north-malabar-injicurryinjithair.html#links">Injithair</a></li><br /><strong>Beans Cabbage Thoran</strong><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage7.1.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage7.1.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Chop cabbage,beans.and 1 small onion into small pieces(say 150g).Add 1/4 tsp turmeric powder,4green chillies chopped and salt.Mix well with the hand.Add some water,just enough for the vegetables to cook.Once it is nearly cooked add 2tbsp grated coconut.Mix well. Now prepare the seasoning in a small wok.Heat oil,add mustard seeds,cumin seeds,curry leaves and dry red chilli.Add the seasoning to the Thoran and mix well.<br /><strong>Pazham Nurukku&Pappadam</strong><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage8.1.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage8.1.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>  <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Chop steamed kerala banana into small pieces.Add grated coconut,sugar and ghee.Serve it with papads.<br /><strong>ParippuPrathaman</strong><br /><a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC00909.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC00909.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><li><a href="http://isouthpotpourri.blogspot.com/2006/06/parippu-prathaman.html#links">ParippuPrathaman</a></li><br /><li><a href="http://isouthpotpourri.blogspot.com/2006/08/all-about-jack.html">ChakkaPrathaman</a></li><br /><li><a href="http://isouthpotpourri.blogspot.com/2006/08/naivedyam.html">Palpayasam</a</li><br /><li><a href="http://isouthpotpourri.blogspot.com/2006/04/andhra-recipe-to-start-with.html#links">PachakkayaMezhukkupuratty</a></li><br /><li><a href="http://isouthpotpourri.blogspot.com/2006/05/payar-mezhukkupuratti.html#links">PayarMezhukkupuratty</a></li><br /><li><a href="http://isouthpotpourri.blogspot.com/2006/06/naranga-pulissery.html#links">Pulissery</a></li><br /><li><a href="http://isouthpotpourri.blogspot.com/2006/05/rasam-rasamwhat-rasamsappidreengala.html#links">Rasam</a></li><br /><li><a href="http://deepann.wordpress.com/tag/onasadya/">Annita'sOnasadya</a></li><br /><li><a href="http://www.maukweb.co.uk/onasada2006.htm">An Onasadya in UK</a></li><br /><strong>Varathauppery/Naluppery</strong><br />Raw banana  is peeled and cut into 4, and then sliced into medium thick pieces, washed  thoroughly and then soaked in water in which turmeric powder and salt is added.It is kept marinated for an hour.It is then removed from the water,patted dry and then deep fried to crispy chips called Varathauppery/Naluppery.Alternatively some people marinate the raw banana with turmeric powder and deep fry it in very hot oil and then later sprinkle salt water.<br /><strong>Sharkkarapuratty</strong><br />For sharkkarauppery banana is cut into slightly thicker pieces,fried similarly as naluppery.A jaggery syrup with cumin and dry ginger powder is prepared with a thick consistency.Now the fried banana pieces are mixed with the jaggery mix,turned well and once all the water content vanish and jaggery coating becomes dry and powdery, it is put in an airtight container.<br /><strong>PuliInji</strong><br />It is a sweet and tangy side dish,a must in any sadya.<br />Ginger- 25gm <br />Green Chilly-4-chopped small <br />oil-2tbsp  25gm <br />Dried red chilly  1-cut in to 4 pieces  <br />Mustard seeds  1/2tsp  <br />Tamarind-  size of a lemon  <br />Hot Water-  2cups  <br />Turmeric powder-  1/4tsp  <br />Chilly Powder-  1/2tsp(u may personalise accdg to u'r preferences)  <br />Jaggery (powdered)  -25gm <br />Curry leaves  -1 sprig  <br />Fenugreek /Methi/Uluva seeds-  1 pinch <br />Rice-1tsp <br /><strong>Method:</strong><br />Peel the ginger and chop it into very small pieces. <br />Heat oil and sauté ginger until it turns golden brown and you get a fine aroma. Add  green chilly pieces and saute further and keep it aside.Now prepare the tamarind pulp by mixing tamarind in hot water and extracting the pulp.Boil the tamarind pulp adding chillipowder,turmericpowder,jaggery powder and salt. Boil until the solution becomes thick.Now add the fried ginger and chilly pieces,reduce it to a saucy texture.Now prepare the seasoning in a wok.Heat oil,add mustard,curry leaves&dry red chilli.Add this to the sauce.Dry Roast the rice grains& methi seeds, and powder.Add this powder to the sauce.Mix everything well.Puli Inji is ready. <br /><br /><li><a href="http://malluspice.blogspot.com/2006/08/pavakka-puliyinji-bittergourd-sweet.html#links">Shaheen'PaavakkaPuliinji</a></li><br /><strong>Theeyal</strong><br />Theeyal is more common in South Kerala than in North kerala.Here again you have plenty of varieties depending on the vegetable you add.You can make theeyal using prawns as well!!(but not for sadya of course!! :)<br /><strong>ParippumNeyyum</strong><br /><br />Parippu Neyyum is all about cooking tur dal(red gram dal) adding  turmeric powder and green chilli, to a mushy consistency.Add salt and then serve with ghee.Some add a seasoning of baby shallots,and cumin seeds.Traditionally garlic should not be used as a seasoning for Parippum neyyum prepared for festivals.But those who wish can add 2 or 3 garlic pods crushed in the seasoning.<br /><strong>Naarangacurry</strong><br /><strong>Achar</strong><br /><strong>Uppilittathu</strong><br /><br />Raw mango,gooseberry,green chillies etc are brined days before the sadya and served as a wonderful side dish.<br /><strong>Paalada</strong><br />Somebody help me!! My stomach is too full!! :)<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/09/onasadya-small-glimpse.html" title="permanent link">10:56 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115739264479249024"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115739264479249024;>19 comments</a>
      
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  <h2 class="date-header">Sunday, September 03, 2006</h2>

  
    
       
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    <div class="post"><a name="115730454272433951"></a>
         
    <h3 class="post-title">
	 
	 Hearty Onam wishes!!
	 
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      <div style="clear:both;"></div><li><a href="http://www.onamfestival.org/">Onam</a></li><br /><a href="http://photos1.blogger.com/blogger/7797/2727/1600/onam.gif"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/onam.png" border="0" alt="" /></a><br /><a href="http://photos1.blogger.com/blogger/7797/2727/1600/kerala-dance.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/kerala-dance.jpg" border="0" alt="" /></a><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage10.1.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage10.1.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a> <a href="http://photos1.blogger.com/blogger/7797/2727/1600/boat-race.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/boat-race.jpg" border="0" alt="" /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/09/hearty-onam-wishes.html" title="permanent link">10:28 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115730454272433951"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115730454272433951;>19 comments</a>
      
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  <h2 class="date-header">Thursday, August 31, 2006</h2>

  
    
       
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    <div class="post"><a name="115702030858076866"></a>
         
    <h3 class="post-title">
	 
	 Double Ka Meetha/Shahi Tukre-JFI-Milk
	 
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      <div style="clear:both;"></div>It was a couple of months back my sweet Nellore girl had asked me,"Ma'am,can you get me the recipe for Double ka meetha?..."I was in one of my usual absent mindedness that I said that I dont know it at all...While JFI was announced,I tried to recollect all those sweets that I had eaten which had dairy products in it!!It then struck me that a couple of yrs back when I had been to Hyderabad for a week's stay,I had pounced upon something called Double ka Meetha in the Menu card,for the obvious reason that it translated as double sweetness!! I love anything sweeeeeeeeeeeet and anything Hoooooooooooot,eccentric,ain't I?!!Then I remembered my Hyderabadi friend saying that <strong>Khubani Meetha</strong>,and <strong>Double ka meetha </strong>are inevitable Hyderabadi desserts for any kind of celebration...So I fixed it on Double ka meetha for JFI Milk hosted by <li><a href="http://vineelascooking.blogspot.com/">Vineela</a></li>.. Hmm...Milk,butter/ghee and double cream :)!!!....Interestingly I found that <em><strong>Shahi Tukre </strong></em>which is quite a popular sweet in North India and Pakistan is nothing but Hyderabadi Double Ka Meetha...Hmm...so obviously the Moghul influence...<br /><br />Hyderabadi cuisine stands tall with its 400yr old culinary culture,its Nawabi aristocracy and  is a wonderful blend of  Mughal,traditional Andhra& Telangana cuisine.You know, in the Nawabi banquets often the dishes were decorated with <strong><em>varq</em> </strong>(a very fine pure silver leaf)!!Gosh!!I wish I could be a guest of the Nawab!!Hyderabadi Biryani has become one of the most sought after Biryani variety.Interestingly,when I went thro' the recipes of Hyderabadi Biryani, I found that they are much the same as <li><a href="http://isouthpotpourri.blogspot.com/2006/08/malabar-koyi-biriyanimalabar-chicken.html#links">Malabar Biriyani</a></li>.Well Hyderabadi cuisine doesnt stop with Hyderabadi Biriyani.There are plenty of wonderful lipsmacking dishes that come under this genre.Some of their culinary delights include Khubani ka Mitha, Pheni- a sweet vermicelli delicacy eaten during the festival of Diwali and <strong>Halim</strong>, a meat dish traditionally eaten by Muslims during the holy month of Ramadan(Very much like the Malabar Alsa) and a host of other pure ghee sweets etc.I remember that we did plenty of shopping in Hyderabad.... bought plenty of sweets from the Karachi Bakery near Mau'zzam Jahi Market, Nampally(Osmania biscuits),Badaam ki jaali from some shop near Azeez bagh palace and one big basket full of grapes,some pearls,lots of sarees,bags etc on the way back from Hyderabad! <br /><br />Double Ka Meetha is perhaps the most famous sweet dish of Hyderabad, served on every festive occasion,&easy to prepare as well.Often it is  served warm,  and it would be a wonderful dessert for a chilly winter! But you can have it chilled too,if it like it that way...It is just awesome either way!Hmmm...it is a little high in calories,but  very very very tasty.....Ok...ok...I know u guys have to go thro' so many recipes in the JIHVA....so let me cut short my banter and now straight to the recipe:<br /><strong>Double-Ka-Meetha</strong><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC02038.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC02038.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Ingredients:</strong> <br />Regular white bread-4 slices (cut each slice into 4 pieces)<br />Milk-1 1/2 cups<br />Sugar-3/4cup<br />Water-1/4cup(for sugar syrup)<br />Double cream-1/2 cup(u can use less as well)<br />Butter/Ghee-1+1=2 tbsp<br />chopped cashew nuts-25g<br />Raisins-25g<br />Almonds-25g(blanched and slivered)<br />Cardamom-1/2 tsp<br />Saffron-1 or 2strands<br />Dates-25g-chopped(optional-not added traditionally)<br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC02041.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC02041.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Method</strong><br />Cut the edges of the bread and cut each slice into four pieces.Heat a pan.Add some butter or ghee and roast the bread pieces until both the sides turn golden brown.Now arrange the bread pieces in a large baking pan.<br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC02046.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC02046.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Roast all the nuts and raisins in ghee/butter and spread them over the fried bread pieces along with chopped dates uniformly.Now boil milk with saffron and cardamom powder.Pour the hot milk over the arranged bread.Now make a sugar syrup in a sauce pan.Pour this sugar syrup also over the bread.Finally pour the double cream uniformly over the bread.Either serve it hot or refrigerate and eat it chilled!! It is a tru Nawabi dessert that you will love to the last morsel!It is just irressistible...a sweet tooth's ecstasy!<br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC02052.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC02052.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Bread Pudding</strong><br />I just tried the European counterpart of Double ka Meetha,the bread pudding.I just personalised <li><a href="http://bread.allrecipes.com/az/BreadPuddingII.asp">Ellen Warfield's recipe</a></li>a few changes, like, I used cardamom powder, instead of cinnamon,added some double cream,glazed cherries...hmm... that's it.Having tasted Double Ka Meetha I should say that Bread Pudding falls short of the richness and the fine aroma of Double ka Meetha.Double ka Meetha,to be honest, is at least 10 times better than the Bread pudding...It is amazing just the method of cooking makes so much of a difference on the taste! <br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC02133.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC02133.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/08/double-ka-meethashahi-tukre-jfi-milk.html" title="permanent link">3:22 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115702030858076866"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115702030858076866;>24 comments</a>
      
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  <h2 class="date-header">Tuesday, August 29, 2006</h2>

  
    
       
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    <div class="post"><a name="115684610646819047"></a>
         
    <h3 class="post-title">
	 
	 Naivedyam
	 
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      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC00440.5.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC00440.5.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><em><strong>Kadum Payasam,& Pongalapayasam</strong></em><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC02006.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC02006.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Nivedyam/Naivedyam are the offerings made to God.It is not just an offering  made to God during the Pooja,chanting "Nivedyam samarppayami...",but rather is a symbol of our self surrender before God.Nivedyams could be the grains,sweets,<br />milk,curd,ghee,honey,fruits etc.God is the universal provider,what are we trying to feed him,one might ask!! Well,we can never 'feed' Him,we are just symbolically surrendering our 'Aham',ego at his feet in the form of these symbols and at the end of the pooja,it becomes 'prasad', the cleansing of our soul....<br /><br /><strong>Rice</strong> has a very important role and a broader meaning in the way of life of Keralites (rather for most of the Indians,I should say!) in their social and religious ceremonies- in their very culture..For example a traditional Hindu wedding in Kerala takes place in front a <br /><strong>'para'</strong> (A wooden barrel traditionally used as a measure<br />for rice)filled with un-hulled,unhusked rice(Nellu)and decorated with<br />a Coconut flower stack(ThenginPookula).<em><strong>Akshatha</strong></em>(rice),is sprinkled at the newly weds as blessings.<em><strong>Choroonu(Annaprashanam)</strong></em>is when kids are fed the first morsel of rice,6 months after the birth.On any celebration rice is served on plantain leaves with all the mouthwatering curries as <strong>Sadya</strong>...Rice is not just associated with the celebrations of life,it is also associated with rituals associated with death,like <strong>'bali tharpanam' </strong>for instance, where rice balls are offered to the departed souls...<br /><br />It is quite strange to notice that, while offering rice in various forms to God is a way of worship,denying oneself rice on certain days of religious observances(ekadashi,tiruvatira vrat etc) is also a way of worshipping!Even today in certain parts we have the tradition of <em>Nagarapradakshinam</em>,in which the idol of the deity of the temple is carried on top of a decorated (nettipattam)elephant to the homes and devotees present the deity with paras filled with Nellu(unhusked rice),Pepper,Turmeric etc. <br /><br />In temples and even at home rice is offered to deities in various forms as <em><strong>Padachoru,Paalpayasam(Guruvayoor,Ambalappuzha etc),Kadum payasam,Neipayasam,Pongalapayasam,Appam,Ada </strong></em>etc. Often for making these Naivedyam hand pounded short grain rice,called as <em><strong>Unakkalari</strong></em>,(considered to be the most  aristocratic of rice varieties!)is used for preparing temple offerings. Unakkalari has a very sophisticated flavour and a consistency that cooks to the right creamy texture.In certain families a small packet(pothi) of Unakkalari is given as a symbol of prosperity to people going abroad,to newly wed bride etc,....I too had my packet with me,which I use often for making naivedyam...In the market it is available as <strong>'aged rice'</strong>(I have been told that they almost match the unakkalari,short grain rice).If you dont have these varieties you may try with any short grain variety.<br /><br /><strong>Padachoru</strong> is nothing but plain rice,unakkalari, cooked.<br /><br /><strong>Kadum Payasam</strong><br />Kadum Payasam is a very common naivedyam in most of the temples in Kerala...and we do it at home as well.It is called Kadum payasam because of the extreme sweetness, we add more jaggery to make it.It is so sweet that u can almost feel the 'kick' if u eat it more!!Here is the recipe for it: <br /><br /><strong> Ingredients</strong><br />Unakkalari/Shortgrain rice- 1cup<br />Water-2 1/4 cups<br />Sharkkara/BrownSugar/BrownJaggery-2cup(powdered)<br />Ghee-1/2 cup<br />Sugar candy/Kalkandam-100g<br />Cardamom-3pods(crushed)<br />Dehydrated Coconut/Kottathenga-1/2(You may use copra or dessicated coconut)chopped<br />Raisins-100g<br /><br /><strong>Method</strong><br />All these naivedyams are traditionally done in a heavy bottomed bronze vessel called <li><a href="http://injimanga.blogspot.com/2006/08/uruli.html">Uruli</a></li>.Instead you can use any heavy bottomed vessel.Wash the rice well and cook it with the rqd water.When it is almost done,add brown sugar and ghee.(If you are using cubes of jaggery,melt them in a vessel on slow fire with a little water added(1 tbsp) and sieve it for impurities).Now mix everything well and let it cook well.Keep stirring.Now heat ghee in another small wok.Add the chopped Kottathenga(dry coconut/copra).When it becomes golden brown,add raisins.Add this to the payasam.Finally add powdered sugar candy,and cardamom.Mix everything well.Kadumpayasam is ready.<br />If you add less (half the qty)jaggery and no sugar candy,it becomes <strong>Neipayasam </strong>.At home, for neipayasam we add cashews as well.<br /><br /><strong>Paalpayasam</strong><br /><br />Not only Kannan(Lord Krishna)but also most of his devotees love palpayasam...How can we celebrate this 'Makhan Chor's glory without his favourite Palpayasam!Palpayasams made in <li><a href="http://en.wikipedia.org/wiki/Guruvayoor">Guruvayoor</a></li> and <li><a href="http://en.wikipedia.org/wiki/Ambalappuzha">Ambalappuzha</a></li> are not only famous for their sweetness but also for the great lores attached to them.<br /><br /><strong>Ingredients</strong><br />Unakkalari/shortgrain rice-500g<br />Sugar-1 kg<br />Milk-2 ltr<br />Raisins-50g<br />Cashews-50g<br />Butter-150g<br />Water-as rqd(~2litre)<br />Cardamom powder-1 tsp<br />(At home I add  1/2 tin condensed milk and reduce the milk and butter ratio accordingly)<br /><br /><strong>Method</strong><br /><br />Mix milk and water and allow it to boil.Once it starts boiling,reduce the flame,add washed rice.Keep stirring.When rice is almost done,add sugar.Mix well and continue to cook on medium flame, and when the qty has considerably reduced,add butter (condensed milk too ,if u r adding).Mix well and cook it further for 3 or 4 minutes.Finally add raisins and cashews roasted in ghee and cardamom powder.Mix well.Palpayasam also ready!!<br /><br /><strong>Pongalapayasam</strong><br /><br />Pongala payasam is nothing but chakkara pongal cooked with banana and coconut and is of slightly more fluidy consistency as compared to chakkarapongal.It is usually associated with offerings made to Devi/ Durga/Gowri like the famous <li><a href="http://www.sulekha.com/blogs/blogdisplay.aspx?cid=13717">attukal pongala</a></li>.<br /><br /><br />Raw rice – 1  cup<br />Split moong dal – 1/2cup<br />Banana-250g(chopped)<br />Jaggery – 2 cups (powdered)<br />Milk – 2 cup<br />Ghee – 3tbsp<br />Cardamom –a pinch-powdered<br />Cashew nut – 25g<br />Raisins – 25g<br />Water – as reqd<br />grated coconut-1/4 cup<br />Method:<br /><br />Make Jaggery syrup,adding one cup water,to a syrupy consistency.Keep it aside.<br />Heat a tbsp ghee, fry rice and moong dal separately.Cook rice and moong dal with    2 3/4 or nearly 3 cups of water till the rice-dal gets soft and mushy(say 4 or 5 whistles).Add boiled milk,chopped banana,grated coconut and jaggery syrup to the cooked rice and allow it to boil further.(Remove the lid).Now heat 1tbsp ghee in a small wok.Prepare the seasoning by roasting cashews,raisins till they become golden.Add the seasoning to the payasam.Mix well.Finally add a tbsp of the remaining ghee on top.Pongala payasam ready.<br /><strong>Panchamrutam & Trimadhuram</strong><br /><br />Panchamrutam is one of my favourite naivedyam.As a child I remember I used to wait eagerly for the pooja to get over to scoop out the panchamrutam...more than the God,panchamrutam was made for myself!!Can anything beat the sweetness of <li><a href="http://en.wikipedia.org/wiki/Palani">Palani</a></li>Panchamrutam?...Panchamrutam is basically combining 5 'amrutams' and is made by mixing equal quantities of milk,sugar,ghee,honey and curd.But sometimes panchamrutam is made by mixing banana,jaggery,milk,ghee and honey. In some other Panchamrutams,people add even pitted dates.But the basic concept is a mixing of 5 amrutams(Amrut=Ambrosia).<br /><br />So <strong>Trimadhuram</strong> is obviously  a mixing of 3 different sweetness.Usually a mixture of honey,powdered sugarcandy,and ghee.<br /><br />Naivedyams are not just a feast for the God,it is often a feast in the name of God for all his devotees...a gesture of sharing the divine grace and the cleansing...<br /><br />Pl check out the naivedyam/festival food from the following blogger friends:<br /><li><a href="http://foodcourt.wordpress.com/2006/08/08/sweet-sweet-pongal/">Madhuli'sSweet Pongal</a></li> <br /><li><a href="http://kitchenmate.blogspot.com/2006/04/chakkarai-pongal-sweet-pongal.html">Karthi'sChakkaraPongal</a></li><br /><li><a href="http://www.sailusfood.com/categories/naivedyam_food_offering_god_prasadam/">Sailu'sNaivedyam</a></li><br /><li><a href="http://www.nandyala.org/mahanandi/archives/category/indian-sweets-101/festival-sweets/">Indira's Naivedyam</a></li><br /><li><a href="http://www.aayisrecipes.com/category/festival-food/">Shilpa'sFestivalfood</a></li><br /><li><a href="http://food-forthought.blogspot.com/2006/08/sweet-offering-nevryo.html">Ashwini's Nevryo</a></li><br /><li><a href="http://indianfoodrocks.blogspot.com/2006/08/chavde-on-ganesh-chaturthi.html">Manisha'sChavde</a></li><br /><li><a href="http://injimanga.blogspot.com/2006/04/pesaha-appam-appom-and-paalukurukku.html#links">Inji'sPesahaAppam</a></li><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/08/naivedyam.html" title="permanent link">2:35 AM</a></em>

      
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  <h2 class="date-header">Sunday, August 27, 2006</h2>

  
    
       
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    <div class="post"><a name="115666834641156865"></a>
         
    <h3 class="post-title">
	 
	 Happy Vinayaka Chathurthi!
	 
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      <div style="clear:both;"></div><em><strong>Jai Ganesh!</strong></em><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/ganesh-n-230806-002b.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/ganesh-n-230806-002b.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A> <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I forgot Gowry Vrat totally and by the time my MIL called me to tell me about Gowri Pooja,I had finished my 'Pet pooja' eating the prawn biriyani!! Felt so bad and guilty...my husband consoled that it is all in the mind...prawns are also vegetables, if u imagine them to be so!!<br /><br />I may not be very religious,in the narrow sense of the term as it is used now a days...but I'm devout...I think that devoutness was instilled by my childhood reading habit...All those amarchitra katha and snehasena I read brought me close to God...I love festivals,the lores,the colour and the rituals...<br /><br />I think I started taking more interest in these poojas ever since I moved to Andhra....for back home in Kerala...Bhakthi or Devotion meant only the evening chanting,'sandhyanaamam chollal' as kids,'Rama,rama,rama....'which we did almost mechanically,but with all the innocence....there ws nothing asked from God...we just praised his Glory...<br /><br />As I grew up my prayer got reduced to just a whisper as I lit the lamp...something by rote..."show me the right path...take care of my parents,my brother...."it ws so mechanically done that often I never even realised as to what I asked God!But when necessities,griefs,trials and tribulations started taking the toll...I knew every word of my prayer...it became...<em><strong>'karuna cheyyan thamasamenthey kanna</strong></em>...."(Krishna,why dont u show me u'r compassion,why so late?!!)Prayer became more a big list of petitions or supermarket wish lists!!My Lord might have had a tough time...bt he granted one by one...after so much of tears were shed! Saddist Kannan...no...no he is chwee...t!!I was always more attached to Kannan before I moved to Andhra where I embraced a multitude of Gods...I learnt the meaning of Mantras,rituals,vrats etc...No matter what,devotion for me has always been a very cleansing process...It made me humbler,more compassionate,more patient and taught me not to take this life for granted.....it took me to the earthy realities of life....<br /><br />Ganesh chathurthi is not just another festival...it is the celebration of our thankfulness to that great Lord who takes us forward thro' all the trials and tribulations of life...For most of us it is a celebration with a great spread of wonderful food!Arey! dont mistake that I cooked all these for Ganesha yesterday! Poor Ganesha had only <em>Kadumpayasam,pongalapayasam,Elayada,Honey&Sugar candy</em>.The rest was all done earlier...but is usually associated with festivals in most parts of South India,except of course, Kerala.So thought I'll celebrate Ganesha with a spread of food!<br /><em><strong>Kadum Payasam,Chakkayada & Pongalapayasam</strong></em><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC02006.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC02006.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Chakkayada is all about making ada filled with a jackfruit,coconut.Pl check out this link for the recipe:<br /><li><a href="http://isouthpotpourri.blogspot.com/2006/08/all-about-jack.html#links">Chakkavaratty</a></li> mixture.<em><strong>Venpongal</strong></em><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01556.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01556.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Initially I had thought of not posting the recipes for most of these items are quite common for most of us....Bt now this is for that anonymous friend who had asked me for the recipes and for all those who still need it.<br /><br />Venpongal recipe:<br /><br /><strong>Ingredients </strong><br /><br />Raw Rice-1 cup<br />Split Moong dal-1/2 cup(people have different ratio,this is what I prefer)<br />Water-2 1/2 cup or slightly more.<br />Turmeric powder-1/2 tsp<br />Ginger-25g(I like it a bit strong!)<br />Green chilli-4(pounded)<br />Pepper corns-1tsp(I prefer to pound them slightly)<br />Butter/Ghee-2 tbsp<br />Cashews-25g<br />Mustard-1 tsp<br />Curry leaves-2 sprigs<br />Dry Red chilli-2(broken)<br />Salt-as rqd<br /><br /><strong>Method</strong><br /><br />Pressure cook washed rice and moongdal along with turmeric powder, ginger and green chilli.Once it is cooked well, mushy(You can have it grainy if u like it that way!)add butter,mix well and then remove from the fire.Heat butter in a small wok.Add mustard,curry leaves,dry red chilli,cashews and crushed pepper corns.Saute it for a minute or two.Now add this seasoning to the cooked pongal.Mix everything well.Serve with a chutney or mango pickle! <br /><br /><em><strong>MamidikaayaPuliogara/MavinkaayAnnam/MangoRice</strong></em><br />with fried paneer!<br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01984.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01984.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01990.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01990.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Raw Rice-1 cup<br />Raw Mango-1 medium-(depends on the tanginess that u require-grate/scrape the flesh)<br />Water-2 cups or slightly more.<br />Turmeric powder-1/2 tsp<br />Ginger-25g(I like it a bit strong!)<br />Green chilli-4(pounded)<br />Shallots-100g-chopped(alternatively u can use one small onion)<br />Butter/Ghee/oil-2 tbsp(or as rqd)<br />Mustard-1 tsp<br />Curry leaves-2 sprigs<br />Dry Red chilli-2(broken)<br />Cashews-10g(optional)<br />Ground nuts-10g<br />Salt-as rqd<br />Roasted paneer-50g(not added traditionally,I added for a taty bite!)<br />Coriander leaves-a small bunch<br /><strong>Method</strong><br />Cook rice and leave it to cool(Neither too mushy nor too grainy).Now heat oil/ghee in a wok.Add mustard seeds,dry red chilli,curry leaves,shallots,ginger,green chilli,turmeric powder,nuts and saute it for a couple of minutes till onions become transluscent and and raw mango lose its rawness..People advise you not to saute mango too much that it will lose its flavour...well,it is individual choice,I like it fried a little more...Finally add the roasted paneer cubes(u get it in the Indian grocery shops).Mix everything well.Garnish with coriander leaves and serve it with some hot n spicy chilli bajji/khara boondhi/pickle/chutney/papad/vaddiyalu etc.<br /><em><strong>Kara Boondhi/Mixture</strong></em><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01995.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01995.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01996.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01996.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I had made some<li><a href="http://isouthpotpourri.blogspot.com/2006/07/mirchi-bajji.html#links">chilli bajjis</a></li> to go with the mango rice and had some left over batter,and it became my kaara boondhi.So here goes the recipe for it.<br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC02018.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC02018.0.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A><br /><strong>Ingredients</strong><br /><br />Gram flour/besan/kadalamavu-100g<br />Rice flour-50g<br />Asafoetida/Hing/Kaayam-a pinch<br />Chilli powder-3 tsp(or as rqd)<br />Turmeric powder-1/2 tsp<br />Cumin powder-3/4 tsp<br />Baking soda-a pinch<br />Salt-as rqd<br />Water-as rqd<br />Curry leaves-2 sprigs<br />Roasted Ground nuts-50g<br />Roasted cashews-25g(optional)<br />RoastedCopra-25g(optional)<br /><br /><strong>Method:</strong><br />Mix  both the flour,cumin powder,1 1/2 tsp chillipowder,turmeric powder,asafoetida,baking soda and salt with water to a medium thick batter.Now heat oil in a big wok.When the oil is very hot pour the batter thro' a perforated ladle(shown in the fig) and shake slightly to make small layer of the batter over the oil.Now stir the batter in the oil with a fork or spoon sligtly,just like u scramble egg.Keep stirring and fry the batter till you get golden granules.You can also use a chakli maker or a shev maker(idiappam maker) to get the thinner, noodle like ones(usually found in mixture,not in boondhi)similarly.Now using perforated spatula sieve them out of the oil and transfer it to kitchen towels,to remove the excess oil.Once the whole batter is done,heat 1 tbsp oil in a small wok and prepare the seasoning.Add curry leaves,nuts,copra,and chilli powder.Add this seasoning to the mixture or boondhi.Your kaaraboondhi/mixture is ready.Add some sugar,it becomes bombay mixture very popular in our place!<br /><br /><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage.27.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage.39.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A><br /><li><a href="http://isouthpotpourri.blogspot.com/2006/06/fried-modakam_27.html#links">Modakam</a></li><br />As per tradition Modakam/Modak has to be steam cooked,(has lot of reasons too!!)but sometimes we strike a 'deal' with vinayaka and settle on fried modakams...something that we too like!! ;)<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/08/happy-vinayaka-chathurthi.html" title="permanent link">1:31 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115666834641156865"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115666834641156865;>20 comments</a>
      
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  <h2 class="date-header">Saturday, August 26, 2006</h2>

  
    
       
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    <div class="post"><a name="115661372331692727"></a>
         
    <h3 class="post-title">
	 
	 Chemmeen/Prawn Biryani & Seafood bhurjhi
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC02002.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC02002.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC02003.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC02003.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I have already posted<li><a href="http://isouthpotpourri.blogspot.com/2006/06/malabar-meen-biriyani_115107197955985485.html#links">MeenBiriyani</a></li> and <li><a href="http://isouthpotpourri.blogspot.com/2006/08/malabar-koyi-biriyanimalabar-chicken.html#links">MalabarChicken biriyani</a></li>.You could make this Chemmeen/Prawn biriyani on the same lines or in a slightly easier,minimalistic microwave version as given below.I have seen in some North Indian versions of prawn biryani,even vegetables like potato,carrot,pumpkin,beans and peas being added...I have never tried adding them.So those who wish, can try adding the veggies too.But I think it will become more a Prawn fried rice.<br /><strong>Ingredients </strong><br /><br /><br />Prawn - 500g(cleaned,deveined)<br />Basmati rice -  1 1/2 cup(1 cup=200ml)<br />Water-1 1/2 cup(for microwave cooking at high<br />Onion - 3 medium+1 small-chopped  thin <br />Tomato-2 medium<br />Garlic - 25 gm <br />Ginger - 25 gm <br />Green chillies - 8(or as u wish) <br />Grated coconut-2tbsp<br />Coriander leaves - 1 bunch <br />Mint leaves - 1 small bunch <br />Thick Curd - 3tbsp <br />Lemon juice-2 tbsp <br />Ghee - 1+1+1 =3 tbsp<br />Sliced cashew nuts - 20 gm <br />Raisins - 20 gm <br />whole spices for rice-4 cardamom,1 inch cinnamon,2 cloves,2 star anise,2 bay leaves)<br />Biriyani masala powdered - 1 tsp <br />Salt - as reqd<br /><br /><strong>For frying prawns</strong><br />Chillipowder-1tsp<br />Turmeric powder-1/2tsp<br />Pepper powder-1/2 tsp<br />Salt-as reqd<br /><br /><strong>Method:</strong> <br /><br />Marinate Prawns with turmeric powder,chilli powder,pepper powder and salt and keep it aside. Slice the onion very thin.Wash the rice,drain the water completely and add the said qty water,salt,a little lemon juice,all the whole spices,1 tbsp butter/ghee and microwave it at high for 15 minutes.(This may slightly vary with u'r gadget specifications).So see to it that it is cooked till  grains remain separate. <br /><br />Grind together green chillies, garlic, ginger and grated coconut into a coarse paste adding curd.Heat a little ghee in a wok.Fry the prawns to a golden brown tinge.(keep  a few fried prawns for garnishing).To the fried prawns, in the same oil,add 3 onions chopped and saute them to a transluscent texture.Add tomato,ground paste,chopped coriander leaves and mint leaves and the lemon juice.Cook till the masala reduces in qty.Add the ground garam masala.Keep stirring so that it doesnt stick to the bottom of the vessel.Now either u can add the cooked rice straight to this reduced prawn gravy,close it with a heavy lid and cook on slow fire for 3-4 minutes or transfer it to a microwaveable vessel and layer rice on top and microwave it at high for 4minutes.Finally mix everything well and garnish with fried prawns,roasted cashews,raisins and caramalised onion(1 onion remaining) and serve it hot with Onion Raita(onion in salted yoghurt and green chillies),Onion in Vinegar Salad(UlliSurka),Biriyani Chammanthi,Dates pickle and a Suleimani Tea.<br /><br /><strong>Biriyani masala powder </strong><br />Cinnamon - 2 gm <br />Cardamom - 1 gm <br />Cloves - 1 gm <br />Nutmeg - quarter <br />Fennelseed - half tsp <br />Cumin seed - half tsp <br />Shahjeera - half tsp(black cumin) <br />Mace - 2 gm <br /><br />Dry these ingredients and make a fine powder and this can be stored in airtight containers.<br />Check out for a different culinary experience with prawns:<br /><li><a href="http://food-forthought.blogspot.com/2006/08/bridging-divide-shrimp-pulao.html">Ashwini's Shrimp pulao</a></li><br /><li><a href="http://arcthomas.blogspot.com/2006/08/pad-thai-i-always-thought-of-my-indian.html">Archana'sPad thai</a></li><br /><strong>Prawn-mussels-squid Burjhi</strong><br />One more prawn recipe...I did warn that the days ahead are going to be more prawny!!...Hmm...so do u want to make a quick combo dish for chappathi/Parathas with sea food? Try this...easiest,tastiest burjhi with prawns,mussels and squids.The recipe can be used with any of these in isolation or with chicken as well.Could be an ideal bachelor recipe too.<br /><br /><strong>Ingredients</strong><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01979.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01979.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br />prawns,squid rings,mussels-200g-cleaned-(u get this sea food medley in most of the supermarkets)<br />Chilli powder-1  tsp(personalise )<br />Turmeric powder-1/2 tsp<br />Salt-as rqd<br />Curry leaves-3 sprigs(a generous use is advised)<br />Pepper powder-1tsp<br />Oil-as rqd<br />Egg-1<br /><br /><br /><strong>Method</strong><br /><br />Marinate the sea food medley with chillipowder,turmeric,pepper and salt and leave it for 5 mts.Heat oil in a wok.Once the oil is hot add the curry leaves and then add the marinated sea food medley along with all the masala.Saute till they become golden brown.Now break an egg into it and saute it till egg dries up and gels with the sea food totally( a little brownish).Serve hot with chappathi.You would love this simple dish.This is perfect with chicken liver as well.&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01983.0.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01983.0.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/08/chemmeenprawn-biryani-seafood-bhurjhi.html" title="permanent link">10:32 AM</a></em>

      
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  <h2 class="date-header">Wednesday, August 23, 2006</h2>

  
    
       
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    <div class="post"><a name="115634671735325704"></a>
         
    <h3 class="post-title">
	 
	 Patrani Machi & Kurukku Kaalan
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage8.0.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage8.0.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Bombay or Mumbai has been home to several cultures from around the world...One should say that Bombay has  always had a big heart to welcome and own people from all over India and abroad...The city has an ineffable charisma and the beauty is that people just fall in love with her....In spite of  having gone thro' several traumatic experiences in the recent past Mumbai has shown remarkable  resilience and put on a wonderful smile always...Bombay's Parsi community is believed to have come from Persia in the 9th century and they have made their presence felt in various walks of life.They have a distinct culinary culture which imbibes the spirit of persia and topped with the local Indian flavour.Their dhansak and patra varieties are indeed wonderful gourmet experience...<br /><br />Mumbai Parsis excel in fish cookery, and Patrani Machi may be called their signature dish. Traditionally, fish variety called Hilsa is used,which has a rich flavour and innumerable bones...but one can always substitute it with pomfrets or even salmons....It  is a wonderful variety for all those who love fish.Fish is topped with a coconut-cilantro chutney and wrapped in leaves,banana leaves(best) or colocasia leaves, and steamed(can be baked too).If you dont have access to these leaves you can very well use any of the edible wrappers like lettuce,spinach,swiss chard,cabbage,taro leaves etc. If nothing is available,just apply the herb sauce and steam the fish!....Back home in Kerala my mother always fried  any fish in banana leaves...hmmm....wah!that is a wonderful flavour addition to the fish fry...just lay a banana leaf in the frying pan and fry the marinated fish pieces on it.Last time I had picked up a few colocasia leaves from the India market with the idea of making some patra dishes and of course some of the traditional kerala recipes...Ok now straight to the Patrani Machi recipe.<br /><br /><strong>Ingredients</strong><br /><br />Fish fillets-300g(salmon/pomfret)<br />Colocasia leaves/Banana leaves-for wrapping<br />(ideally blanch the leaves and trim them)<br />Melted Butter/Desi ghee/oil-2tbsp(or as rqd)<br />lemon wedges-1 or 2<br /><br /><strong>Ingredients for the chutney/sauce</strong><br />Fresh grated coconut-100g<br />G.Chilli-5<br />Garlic- 5 cloves-chopped<br />ginger-1 tbsp-chopped <br />Fresh cilantro-1/2 cup-chopped <br />mint leaves-a few sprigs(as u prefer the flavour)<br />Lemon juice-3 tbsp<br />Cumin powder-1 1/2 tsp <br />salt-as rqd <br />Chilli powder-1/2tsp-optional<br />1 tsp. brown sugar (optional)<br /><br />Method<br /><br />Clean the fish fillets and marinate it with lemon juice and salt.I used whole pomfrets.So I made small gashes on to the fish so that the chutney can seep in properly...Grind the ingredients for the chutney into a coarse paste.<br /><br />Coat the fish generously with the chutney and fill the inside as well(if u r using a whole fish).Place 2 leaves on a work surface slightly overlapping.Apply oil/butter on the leaves. Place the chutney coated fish/whole fish on top of the  leaves, fold in the sides, and wrap it up into a neat package.You may even tie it up with a thread. Now put it on a steamer rack(or boil water a large mouthed vessel,place a metallic sieve on top and place the fish packets on it) and steam it until the fish is cooked...say 30 minutes(depends on the type of fish).Alternatively you can bake these packets in a greased baking dish at 350F until the pack looks wilted and browned.Once the fish is cooked transfer it to a plate,open the packets and serve with some lemon wedges,cucumber and tomato with steamed rice.It goes well with most pilaf varieties. I had it with steamed rice,Kurukku kalan and some<li><a href="http://isouthpotpourri.blogspot.com/2006/04/andhra-recipe-to-start-with.html#linksl">payar mezhukkupuratti</a></li><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01975.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01975.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a> <br /><br /><br /><br /><strong>Kurukku Kaalan</strong> recipe to be posted soon! :)<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/08/patrani-machi-kurukku-kaalan.html" title="permanent link">8:23 AM</a></em>

      
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  <h2 class="date-header">Tuesday, August 22, 2006</h2>

  
    
       
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    <div class="post"><a name="115623958515960544"></a>
         
    <h3 class="post-title">
	 
	 Paneer Bolognese!-An Indo Italian Fusion recipe
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01959.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01959.0.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/08/paneer-bolognese-indo-italian-fusion.html" title="permanent link">2:38 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115623958515960544"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115623958515960544;>0 comments</a>
      
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  <h2 class="date-header">Monday, August 21, 2006</h2>

  
    
       
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    <div class="post"><a name="115615588377677625"></a>
         
    <h3 class="post-title">
	 
	 Fruit cocktail trifle
	 
    </h3>

    
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01941.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01941.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01942.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01942.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />custard,fruit jelly,whipped cream,peach,pear,pineapple,grapes,cherries,sponge<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/08/fruit-cocktail-trifle.html" title="permanent link">3:23 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115615588377677625"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115615588377677625;>0 comments</a>
      
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    <div class="post"><a name="115615558279373418"></a>
         
    <h3 class="post-title">
	 
	 Pudina Chicken &Prawn Roast
	 
    </h3>

    
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01937.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01937.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I was half way preparing my Pudina rice when I was told that some guests were going to join us for the dinner....what do I do with so little time left....whip up a Pudina Chicken too....out of the ingredients already set ready for Pudina rice!!Some <li><a href="http://isouthpotpourri.blogspot.com/2006/06/chappathi-for-beginners.html#links'">Madakku Roti</a></li>,a prawn roast,an aalu-baingan grill,an egg salad,and a fruit cocktail trifle...<br /><br />In a way these guests are a blessing in disguise...for the much postponed house cleaning gets an emergency appointment!...all the myriad potions of house cleaning released from the utility shelves,breathe some fresh air after a long time....Clean here,mop there,the house gets a new shine and it is indeed a pleasant feeling to see her smile and basking in the fresh glory!!I should thankfully say that my husband did the greater part of cleaning while I was playing with chicken in the kitchen....and now without further banter let me share the recipes:<br /><br /><strong>Pudina Chicken/Mint chicken </strong><br />Chicken-500g-cut into pieces<br />Pudina/Mint -1 bunch-leaves picked<br />Coriander leaves-a handful<br />Curry leaves-2 sprigs<br />Red chilli powder-3/4tsp<br />Turmeric powder-1/2 tsp<br />Pudina-1 bunch(cleaned and leaves picked)<br />Coriander leaves-1/2 bunch<br />Cashews-25g<br />Green chilli-8(chopped-u may add according to u'r choice)<br />Ginger-25g<br />Garlic-25g<br />Pepper Powder-3/4tsp<br />Lemon juice-3 tbsp<br />Onion-2 largechopped<br />Coconut Milk-3/4 cup<br />Garam Masala-1 tsp(cardamom,cinnamon,cloves,fennel,star anise,mace,nutmeg)-Powdered<br />Oil-as rqd<br />Salt-as rqd<br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01934.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01934.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Method</strong><br />Make small gashes on the chicken and marinate  the chicken pieces with red chilli powder,turmeric powder and salt and leave it for 10 minutes.Shallow fry it in oil till golden brown and keep it aside.<br /><br />Heat oil in a wok and fry half the onion,ginger,garlic,green chilli,pudina leaves,coriander leaves,curry leaves and cashew nuts till onions become transluscent and the leaves become limp.Cool the ingredients.Add lemonjuice and grind them to a coarse paste.Now Heat oil in a larger vessel.Add the remaining onions.Saute it till it becomes golden brown.Add the ground masala,fried chicken pieces,garam masala,pepper powder and salt as required.Keep stirring them till you get a fine aroma on medium flame for about 4 minutes.Now pour the coconut milk and mix well and cook further for about 3 minutes.Finally garnish with some roasted cashews and some mint leaves.Serve it hot with  roti/paratha/porotta/mint rice.<br /><strong>Prawn Roast</strong><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01931.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01931.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Ingredients</strong><br />Prawns-250g<br />Red chilli powder-3/4tsp<br />Turmeric powder-1/2 tsp<br />Roasted Cashews-25g(optional)<br />Green chilli-4(pounded)<br />Ginger-25g(pounded)<br />Garlic-25g(pounded)<br />Pepper Powder-1tsp<br />Shallots-15 -chopped(or Onion-1-medium)<br />Copra/Dessicated coconut-1/2-cut into pieces(optional)<br />Curry leaves-3 sprigs<br />Oil-as rqd<br />Salt-as rqd<br /><br /><strong>Method</strong><br /><br />Marinate the cleaned,deveined prawns with chillipowder,turmericpowder,pepper powder and salt and leave it for 5 minutes.Now heat oil in a wok.Deep fry the prawns and keep it aside.In the same oil add curry leaves,shallots,ginger,garlic,green chilli and saute them, till everything become transluscent and golden brown.Now add the fried prawns and copra pieces.Add salt if required.Add roasted cashews.Mix well and serve it with steamed rice or chappathi as a side dish.&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/08/pudina-chicken-prawn-roast.html" title="permanent link">2:30 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115615558279373418"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115615558279373418;>14 comments</a>
      
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  <h2 class="date-header">Sunday, August 20, 2006</h2>

  
    
       
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    <div class="post"><a name="115607407125276296"></a>
         
    <h3 class="post-title">
	 
	 Pudina Annam/PudinaRice
	 
    </h3>

    
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	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage2.1.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage2.2.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />How many of us can dislike that refreshing,aromatic,sweet n then cool mint taste in the mouth,when u pop in a pepper mint/Spearmint/Pineapple mint as the day gets so boring and tiresome?Not many, I believe,or perhaps none...Mint,a flowering plant belonging to the plant family Lamiaceae,is available in most parts of Europe,Asia and Australia.<br /><br />For many of us the day starts with the refreshing mint in the form of tooth paste or antiseptic mouth rinses...Most of the toothpaste brands in the world  have at least one variety with  mint in it.Mint is a major flavouring agent, be it in candy,jelly,syrup or tea... mint.Do you know that Greeks used mint leaves in the funeral rites just like Indians used Holy Basil/Tulsi.Greeks believe the flower to have been named after <li><a href="http://en.wikipedia.org/wiki/Minthe">Minthe</a></li>.In the traditional herbal medicine mint is widely used for treating indigestion,stomach pain,as a diuretic  etc...and it is commercially capitalised by several brands like Dabur(PudinHara).It is also widely used in aromatherapy and in the preparation of several beauty oils..<br /><br />Mint/Pudina leaves are used in several Indian or rather Asian,Arabic,and European food preparations,be it chicken,lamb,sea food,rice or vegetables...Pudina Annam/Pudina rice/PudinaChawal/Pudina Pulao is a common rice item for both  North and South India.Well, like several Indian dishes there may definitely be slight variations in the method of preparation...but the end product is just awesome...So here is the recipe for  Pudina Annam/Mint rice,the way we prepare at home,in South India.<br /><br /><strong>Ingredients:</strong><br />Basmati Rice-1 1/2cup<br />Coconut Milk-1 cup<br />Water-1/2 cup(for rice)<br />Pudina-1 bunch(cleaned and leaves picked)<br />Coriander leaves-1/2 bunch<br />Green chilli-75 g<br />Lemon juice-1 tbsp<br />Tamarind paste-1 1/2 tsp<br />Butter-1+1 =2 tbsp<br />Ginger-25g<br />Garlic-25g<br />Shallots-8-chopped<br />Onion-1 medium,chopped<br />Garam Masala-1 tsp(cardamom,cinnamon,cloves,fennel,staranise,mace,nutmeg)-Powdered<br />Grated coconut-2 tbsp<br />Oil-as rqd<br />Salt-as rqd<br />Cashews-25g<br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01930.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01930.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a> <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Method</strong><br />Heat oil in a wok.Roast chopped ginger,garlic,green chillies,tamarind paste along with the mint leaves and coriander leaves till the leaves become soft and you get a fine aroma.Now cool it and grind it to a coarse paste along with grated coconut.Meanwhile Wash basmati rice and cook it with 1 tbsp butter,coconut milk,lemon juice and water&salt till the grains separate.(I microwave the above usually at high for 18 minutes).<br /><br />Heat oil in a wok.Roast onions and shallots till they become transluscent.Add the ground paste,garam masala and saute for a couple of minutes.Add the cooked rice.Add salt, if reqd.Mix well.Finally garnish with roasted cashews and a few sprigs of mint.Serve it hot with any raita or salad or roasted vegetables.<br /><br />This shall be my first entry for <li><a href="http://kalynskitchenlinks.blogspot.com/2005/12/weekend-herb-blogging-weekly-recap.html">weekend herb blogging</a></li>hosted this time by our wonderful 'bachelor' blogger<li><a href="http://anthonyskitchen.blogspot.com">Antony</a></li>.<br /> <br /><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage4.1.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage4.1.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/08/pudina-annampudinarice.html" title="permanent link">4:28 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115607407125276296"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115607407125276296;>11 comments</a>
      
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  <h2 class="date-header">Saturday, August 19, 2006</h2>

  
    
       
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    <div class="post"><a name="115600018765139975"></a>
         
    <h3 class="post-title">
	 
	 All about Jack!!
	 
    </h3>

    
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	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage1.10.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage1.12.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Jackfruit (Artocarpus heterophyllus)/Chakka/jaca/nangka is believed to have originated in the western ghats in India.One could call it a member of the breadfruit family.This melon shaped starchy vegetable/honeysweet fruit is considered to be the largest tree-borne fruit in the world!Recently it did hit headlines as containing <br /><br />The jack fruit is a melon shaped starchy vegetable that can reach a length of 3 feet, and weigh up to 100 pounds, making it the largest tree-borne fruit in the world. The fruits grow both from the tree trunk and from branches in the tree. They have a rough spiny skin and the uncut ripe fruit has a strong unpleasant smell, resembling rotting onions - but the cut fruit has a strong aroma similar to papaya or pineapple.<br /><br />The interior consists of large bulbs of pulp enclosing a seed up to 1 inch long, with from 100 to 500 seeds per fruit. The flavor is similar to pineapple & banana but less juicy. The green unripe flesh is cooked as a vegetable and used in curries and salads. When ripe and sweet, it is eaten as a fruit. The large seeds are roasted and have a flavor and texture similar to chestnuts.<br /><br /><br />In South India, jackfruits are classified as of two general types: 1) Koozha chakka, the fruits of which have small, fibrous, soft, mushy, but very sweet carpels; 2) Koozha pazham, more important commercially, with crisp carpers of high quality known as Varika. These types are apparently known in different areas by other names such as Barka, or Berka (soft, sweet and broken open with the hands), and Kapa or Kapiya (crisp and cut open with a knife). The equivalent types are known as Kha-nun nang (firm; best) and Kha-nun lamoud (soft) in Thailand; and as Vela (soft) and Varaka, or Waraka (firm) in Ceylon. The Peniwaraka, or honey jak, has sweet pulp, and some have claimed it the best of all.<br /><br /><br />While <em><strong>cutting the jackfruit </strong></em>copious gummy latex ooze out and accumulate on the knife and the hand...well it  can be something that puts off many.But if you apply some edible oil on to your hands and the knife the problem is solved.It is first cut into halves and then into small pieces and the fruit bulb is picked out from the rind,the seeds removed, unless they are really tender where even the seeds can be cooked as a vegetable. <br /><br /><strong>Jackfruit dishes </strong><br />1.Jackfruit can be used  in jam,jelly,icecreams,made into chutney,sambar or can be dried up as papads,make chips, payasam<strong>(chakkaprathaman)</strong>,idichakkathoran etc, etc. <br />2.You can boil the bulbs with milk and  when drained off and cooled, will congeal and form a pleasant, orange colored <strong>jackfruit custard</strong>.<br />3.<strong>Chakkavaruthathu</strong>,or Jack fruit chips are quite a common snack like potato chips in India.All you need to do is brine the raw jack fruit pieces cut into thin strips,add some turmeric and leave it for an hour.Drain off the water and remove the water with a kitchen towel and deep fry in hot oil.<br />4.You want to store the fruit for a long time? Slice the ripe bulbs and add it to sugar syrup,add a pinch of citric acid and keep it  frozen. It will last even more than a year!<br />5. The ripe bulbs are fermented and distilled to produce liquor.<br /><br />6.The seeds may be boiled,roasted,made into Thoran in the Kerala style, or can be boiled and preserved in syrup,like chestnuts. <br /><br />Keralites have plenty of recipes which use jackfruit and during the season one could say that they use it to the maximum, ripe or raw.Making Chakkavaratty was a traditional method of preserving ripe jackfruit to be used in a multitude of dishes like <strong>chakkayada,chakkaprathaman, chakkayappam</strong>.<br /><br /><br /><strong>Chakkavaratty</strong><br />Ripe Jackfruit bulbs - 4 cups(chopped thin0<br />Powdered Jaggery - 2 cups(if u r using the jaggery blocks,u may need around 300g)<br />Ghee - 1 cup<br />Water - as reqd<br />Cardamom powder-1/2 tsp<br />Dried ginger powder(chukkupodi)-a pinch<br /><br />Method:-<br /><br />Cook jackruit either in a pressure cooker or a heavy bottomed vessel till it becomes soft by adding  about 1/4 cup of water, keep stirring on medium flame and slowly  smash it well using the ladle.Cook it till it becomes real pulpy.Prepare the jaggery syrup by melting the jaggery adding 2tbsp of water.Sieve it for impurities.Now slowly add the syrup to the cooked jackfruit.Cook it on a medium flame till the water content is reduced.Be careful at this stage,it will start splurting and u need to keep on stirring.(Not an easy job!!).Now add Ghee slowly,little by little, and continue to stir till you have go the required consistency.You may store it in the consistency of chappathi dough or can be slightly pulpy too.Cool it and store it in air tight jars.For me usually it remains nearly a year in the refrigerator.Only thing is that u need to be careful to always use dried spoon to take it and allow no moisture.<br /><br />Chakkavaratty could be called a kind of Jack fruit jam in the traditional way but you can make Jackfruit jam slightly differently using the modern preservatives.<br /><br /><strong>Jack fruit jam</strong><br /><br />Ripe Jack fruit bulbs   - 1kg(cut into pieces) <br />Clove        - 12 <br />Cinnamon       - 3 inch pieces(broken into smaller pieces)<br />Sugar        - 1 1/2kg   <br />Citric Acid  - 1tsp <br />Water         - 6cups <br />Potassium meta bisulphate (optional) - 2 pinch <br /><strong>Method :</strong><br /><br /> Cook  the chopped jackfruit pieces with enough water(enough to soak it).When the jackfruit has become soft enough and well cooked,remove from the fire. Now grind the  cooked jackfruit into a very fine pulp in a mixer and sieve it for the fibrous parts.<br /><br />Heat water, sugar,cinnamon,cloves and citric acid in a vessel.Add the fruit pulp to the boiling water. Stir continuously.You may remove the cinnamon and cloves now once the aroma has really got into the pulp.Now stir further till the solution thickens.Once it has thickened enough to the consistency of jam remove from fire.Add potassium metabi sulphate to a small quantity of jam.Mix thoroughly to make it uniform and now mix this small qty of jam with the remaining bulk, stir well.Cool the jam and pour into sterilised bottles.If you are adding potassium metabi sulphate do not use the jam for a week. <br />Note: To test whether the jam is done, cool the jam on a ladle. When cool  the jam should fall from the tilted ladle as flakes rather than as drops.It should not flow.<br /><br /><strong>Chakkayappam</strong><br /><br />Chakka varatty-6tbsp<br />Rice flour-1/2 cup<br />Copra pieces-2 tbsp(cut into small pieces)<br />Cardamom powder-a pinch<br />Oil-as rqd<br />Water-as rqd<br /><br /><strong>Method:</strong><br />Mix the chakka varatty,rice flour,copra pieces,cardamom powder into a nice medium thick batter..Heat oil in a wok with lot of indentations<li><a href="http://isouthpotpourri.blogspot.com/2006/04/unniappam.html#links">Unniappa kara</a></li>.Pour the batter into each indentation and fry them till all the sides are golden brown.Chakkayappam ready!<br /><br /><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC02006.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC02006.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Chakkayada</strong> can be made using rice flour or even maida.Traditionally rice is used as the covering.But I somehow like maida rather than the rice ada.<br /><br />Rice flour/Maida/wheat flour - 1 cup<br />Warm water - As rqd<br />Salt<br /><br />For filling:-<br />Chakkavaratty-3tbsp<br />Grated Coconut-1 cup <br />Cardamom-a pinch<br /><br /><strong>Method</strong><br />TraditionallyAda is cooked in banana leaves cut into squares,but can also be done in parchment paper cut into squares as demonstrated well by<li><a href="http://healthynspicy.blogspot.com/2006/07/ada-traditional-breakfast-of-kerala.html#links">Surya</a></li><br /><br />Mix chakkavaratty with grated coconut&cardamom into a uniform mixture.<br /><br />Now mix the flour with salt adding warm water.Knead it to a smooth dough,smoother than the chappathi dough.Now  place a big lime size ball on to the leaf/paper,wet u'r palm with a little water and spread it out uniformly into a very thin layer.<br /><br />Now place the chakka filling on one side.Close the ada from the other end and press the edges slightly.Place the folded adas in a steamer or idli stand and steam it for nearly 20 minutes or till it is cooked well.Remove the adas from the banana leaf and have it!<br /><br /><strong>Chakkaprathaman</strong><br /><br />Jackfruit pieces-2 cups(chopped very small)<br />Jaggery powdered - 1 1/2 cups <br />coconut milk ( thick ) - 1 cup<br />coconut milk ( thin ) - 1/12 cups<br />coconut pieces/copra-2tbsp(fried in ghee)<br />cardamom powdr-a pinch<br />Ghee-1+1 tbsp<br />Raisins-25g<br />Cashew-25g<br /><br /><br /><strong>Method</strong><br /><br />Fry the jackfruit pieces in a heavy bottomed vessel adding 1 tbsp ghee into a very pulpy consistency,stirring constantly.(Alternatively you can grind the jackfruit pieces into a coarse paste and then cook it adding ghee.) Make jaggery syrup adding some water.Sieve for impurities.Add the syrup to the cooked fruit. Mix well.Cook for 3 minutes.Now add the second extract of the coconut milk and boil well.Once it starts thickening reduce the flame to a simmer,and add the first extract.Cook for a couple of minute.Add coconut pieces,raisins,cashew roasted in ghee and pour it on the pradhaman .Add cardamom,mix well and serve it hot or cold as u like.<br /><br />If you have chakkavaratty stock you can straight away add coconut milk,dilute it,add jaggery if required and follow the remaining procedure.Some add cooked moongdal(fried in ghee before cooking) like you do in <li><a href="http://isouthpotpourri.blogspot.com/2006/06/parippu-prathaman.html#links">Parippu prathaman</a></li>  to the fruit pulp for a thicker prathaman.<br /><br />Check out this step by step chakka varatty post from <br /><li><a href="http://deepann.wordpress.com/2006/08/19/chakka-varattijack-fruit-jam">Annita</a></li><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/08/all-about-jack.html" title="permanent link">8:06 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115600018765139975"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115600018765139975;>6 comments</a>
      
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  <h2 class="date-header">Friday, August 18, 2006</h2>

  
    
       
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    <div class="post"><a name="115591687280886642"></a>
         
    <h3 class="post-title">
	 
	 Mutton Kaaya koottu
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01903.1.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01903.1.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />"<em>Ithu Erachi alla</em>!!",(this is not meat!)A 5yr old tiny tot lisped...everybody's attention turned at the sulking face of a cute little boy feebly fingering the curry served,searching for his favourite meat pieces!He had come happily sniffing the fine aroma of cooked meat...but ws disappointed to be served all raw banana pieces!!It was a 'Sraadham Oottu',the ceremonial dinner served on the 16th day of demise of a person...Our 'Kuttiyechi's father had passed away...after a long batttle with death...and death came here as a welcome guest, for both the dead and the alive...Kuttiyechi,a very caring,sweet woman who took care of us as kids when we were at<li><a href="http://en.wikipedia.org/wiki/Beypore">Beypore</a></li>,a small coastal village in Malabar with a lot of history, which has even changed the destiny of India.Kuttiyechi came as Malayalam tuition teacher for my brother whose tongue she twisted enough to correct his 'malayala malorama' and 'puruthoshaman mash'!!Very soon she won everybody's heart and became our 'kuttiyechi'!! Kuttiyechi came running to the sulking 'malorama' boy, and got the food server serve the tiny tot some good chunks of mutton!! That was my first encounter too with Mutton Kaaya Koottu.It came as a surprise to my parents that nonveg was served on such an occasion.... and even more surprising was the muttoncurry with raw banana!! But then we were told that it was the tradition in the community.Decades have passed... and here I am, blogging about it!<br /><br />I dont know the exact roots of this Malabar style of cooking raw banana with meat,poultry and sea food like shrimps....Could it be the Moghul influence or the Parsi influence? <strong>Mutton Kaayakoottu</strong> too tasted something like <li><a href="http://isouthpotpourri.blogspot.com/2006/08/dal-bhuna-gosht-pakistani-favourite.html#links">Mutton Ghoshth</a></li> or Mutton dhansak.Well,if you ask me is it superior or inferior to the conventional Mutton curry, I would say that it is different...it is different,like <li><a href="http://isouthpotpourri.blogspot.com/2006/07/mutton-ishtumutton-stew_21.html#links"> the MuttonIshtu</a></li>...So here goes the recipe for this different style of cooking mutton with raw banana...<br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01912.1.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01912.1.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Ingredients </strong><br />Mutton-250g(cut into medium size pieces)<br />Raw banana -2(chopped into medium size pieces)<br />Tomato-1 medium(cut into pieces)<br />Green chilies- 5(pounded)<br />Red chili powder-1 tsp<br />Turmeric- 1/2 tsp<br />Fennel Seed-3/4tsp<br />Grated Coconut -3tbsp<br />Mustard seeds- 1/2 tsp<br />Indian Shallots- 7(cut into pieces) <br />Curry leaves- 2 sprigs<br />Oil-as rqd<br />Salt-as rqd <br />Water-as rqd<br /><strong>Method:</strong><br /><br />Clean the Mutton pieces.Marinate it with 1/2tsp chillipowder,turmeric powder and salt for 10 minutes.Now pressure cook mutton with cut raw banana pieces,remaining chilli powder and green chillies,adding sufficient water for about 7-8 minutes, till mutton is cooked and the raw bananas become soggy.Meanwhile grind together fresh grated coconut,fennel powder,and turmeric powder into a fine paste.Now add the ground paste, and chopped tomato to the cooked mutton and add salt, if required.You may add a little water if u want a thinner consistency.Let it cook further for 4-5 minutes.Now prepare the seasoning.Heat oil in a small wok.Add mustard seeds,chopped shallots and curry leaves.Fry them till u get the fine aroma of shallots.(say 2 minutes)(<em>Preferably Indian shallots, for, the other shallots available do not really match the taste,but u can always compromise with  half an onion, if shallots are not available)</em>. Now pour this seasoning over the cooked mutton and mix well.Serve it hot with steamed rice or chappathi and a spicy mutton/chicken fry!But I feel it goes best with chappathi...that is what my husband says too!(I add a little coriander leaves too finally for the fine flavour,but it is not added traditionally).<br /><br />I just thought I will add a snap of Indian shallots, for I found several people asking as to what Indian shallots are...so this snap is for the uninitiated!!<br /><br /><br />  <br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01901.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01901.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A><br /><strong>Indian Shallots</strong><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/08/mutton-kaaya-koottu_18.html" title="permanent link">8:56 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115591687280886642"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115591687280886642;>3 comments</a>
      
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  <h2 class="date-header">Wednesday, August 16, 2006</h2>

  
    
       
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    <div class="post"><a name="115574541984307364"></a>
         
    <h3 class="post-title">
	 
	 PuliyumMulakumChalichathu &IdichakkaThoran
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage1.14.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage1.17.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Happiness is ....these kind of simple dishes.I think it was <li><a href="http://chaipani.blogspot.com/">Ammani</a></li> who had this meme...had thought of posting it long back...forgot it for a while...This was my father's favourite and something that he made whenever he wanted to have something tangy hot and something simple...when my mom ws bed ridden for a while, kitchen ws controlled by my dad...Achan had real difficult times, cooking for us,taking care of us,taking care of amma, and going to office. ...sometimes his dal would be messy and his cabbage fry would go morose and dark.... but he did it all with love...so we dint complain...Ruminating on those memories a painful sob choke my heart still...<br />I dont know from where he learnt this puliyum mulakum chalikkal in this style, for he was a widely travelled man...in Kerala I have seen people doing it, but it was just tamarind,salt,green chilli and coconut oil all mixed in water.My father did it a little different but ws tastier definitely...and I just remember that  we ate a lot of rice with this tangy curry and a fish fry, or an omelette or a papad. I just recreated the memory with some idichakka thoran,prawn deep fry, and sago fritters(sontagi/vaddiyalu).My husband says that it tasted like<strong>'Thembli'</strong>,a Kannada preparation which he has promised to make for me with some mutton fry!!It has been long that he hasnt cooked anything..btw he is a good cook and that was my greatest fear when I got married!!<br /><br />So here goes my happy meal....<br /><br /><strong>Ingredients:</strong><br />Tamarind paste-1 1/2 tsp(Natco)(Those who are using tamarind may use a berry size tamarind soaked in water and juice extracted)<br />Onion-1 large-chopped<br />Green chilli-4(pounded)<br />Dry Red chilli-3<br />Mustard seed-1/2 tsp<br />Cumin seed-1/2 tsp<br />Curry leaves-2 sprigs<br />Grated coconut-1tbsp<br />Fresh Coconut oil-as rqd(or any oil of u'r choice)<br />Salt-as rqd<br />Water-as rqd<br /><br /><strong>Method:</strong><br />Mix tamarind paste,onion,green chilli,grated coconut,and salt with water.Roast the dry red chillies in a tsp of coconut oil.Pound it into small flakes.(You can use a mincer as well).Add this to the tamarind mix.Now heat oil in a small wok.Prepare the seasoning with mustard seed,cumin seeds and curry leaves.Add this seasoning also to the prepared tamarind curry.Mix well and serve it with hot rice.<br /><br /><br /><strong>Idichakka thoran</strong><br /><br />This is a common item in our daily menu back home in Kerala once the jackfruit season begins...the  very tender ones are made into upperi, a less tender,but raw ones are made into idichakka and the ripe ones into payasam,appam,chakka varatti etc etc...I had some raw chakka pieces left over in the fridge from my birmingham purchase last time...It is time to refil my fridge with fresh kerala stock...so I need to finish these off...and moreover idichakka is my all time favourite.I wish I had some fresh idichakka.<br /><br /><strong>Ingredients:</strong><br /><br />Raw jack fruit pieces-200g<br />Grated coconut-2 tbsp(optional)<br />Garlic-5 pods(chopped)<br />Onion-1 large(chopped)<br />Turmeric powder-1/2 tsp<br />Green chilli-5(Slitted)<br />Dry red chilli-3(cut into pieces)<br />Mustard seed-1/2tsp<br />Curry leaves-2 sprigs<br />Blackgramdal-1/2 tsp<br />Cumin seed-1/4 tsp<br />Salt-as rqd<br />Oil-as rqd<br /><br /><strong>Method</strong><br /><br />Pound the jack fruit pieces well to shred it completely.Now mix it with salt and turmeric powder well.Now Heat oil in a wok.Add garlic, onions,green chillies.Saute them till it becomes transluscent and leaves a fine aroma.Now add the jackfruit pieces.Sprinkle a little water.Close the lid and cook until it is done.Now add the grated coconut and mix well.Heat oil in a small wok.Prepare the seasonig with mustard,cumin, black gram dal,&curry leaves.Once the seeds have spluttered add the seasoning to the jackfruit.Mix everything well.Your Idichakka thoran is ready!<br /><br /><strong>Prawn deep fry</strong><br /><br />Prawns -200g(cleaned,deveined,only the head removed-the remaining shell intact)<br />Red chilli powder-1 tsp<br />Turmeric powder-1/2 tsp<br />Black Pepper Powder-3/4 tsp<br />Curry leaves-2 sprigs<br />Salt-as rqd<br />Oil-as rqd<br /><br /><strong>Method:</strong><br /><br />Marinate the prawns with chilli powder,turmeric powder,pepper powder,salt and a little oil and leave it for 5 minutes. Heat oil in a wok,add curry leaves and then in tht flavoured oil deep fry the prawns till they become golden brown and crisp.It is a wonderful side dish with anything...I love to eat rice in that left over oil ;)[Meen Choru/Chemmeen Choru]!!<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/08/puliyummulakumchalichathu.html" title="permanent link">9:22 AM</a></em>

      
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    <div class="post"><a name="115573073135343045"></a>
         
    <h3 class="post-title">
	 
	 MushroomChilli
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage.38.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage.50.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I was too lazy to do anything very ceremonial after the biriyani...wanted to vanish from kitchen soon...So made this quick mushroom chilli and some lightly spiced organic pasta...The day looks so dull and cloudy and I feel so morose...hw climate can change u'r moods!! I just feel like being silent for a while...So straight to the recipe without much banter!!<br /><br /><strong>Ingredients:</strong><br /><br />Mushrooms-200g-chopped<br />Orange Bell pepper-1/2 chopped<br />Green chilli-4-chopped<br />Tomato Sauce-1 1/2 tbsp<br />Red chilli sauce-1 tbsp<br />Soya sauce-1 tbsp<br />Onion-1 large- chopped<br />Ginger--20g(pounded)<br />Garlic-25g(chopped thin)<br />Pepper powder-1 tsp<br />Salt-as reqd<br />Oil-as rqd<br />Coriander leaves-3 sprigs<br /><br /><strong>Method:</strong><br /><br />Heat <br /><br />Heat oil.Add onion.Saute it till it becomes transluscent and slightly browned.Add ginger,garlic,green chilli.Saute them till they become soft and give a fine aroma.Now add the sauces.Add mushroom.Saute them together till mushrooms becomes soft.Now add salt and pepper.Finally add the orange pepper.Saute for a couple of minutes and serve it hot with some chopped coriander leaves with some noodles or lightly spiced pasta.&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a> <div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/08/mushroomchilli.html" title="permanent link">5:05 AM</a></em>

      
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  <h2 class="date-header">Tuesday, August 15, 2006</h2>

  
    
       
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    <div class="post"><a name="115562962592181863"></a>
         
    <h3 class="post-title">
	 
	 Malabar' Koyi 'Biriyani/Malabar Chicken Biriyani
	 
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	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage4.0.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage4.0.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><em><strong>Malabar Koyi Biriyani(as we malabaris fondly mispronounce the 'Kozhi' or chicken!)is perhaps one of the most loved,most common dish for all the Malabaris.Any celebration in Malabar would be incomplete without its Biriyani. If you ask me how different it is from other Biriyanis,I'm not so much an expert on the topic...I just know this is the way my mom cooked, this is the way our 'Mammadka'(our muslim chef for exclusive get togethers)cooked and this is how I have been cooking!!Well, of course each of us would have definitely added a little bit of our whims and fancies,but this dish has always topped our list of favourites .When I thought of sending an entry(though I cd not send it in time) for<li><a href="http://www.nandyala.org/mahanandi/"> Indira's</a></li> Independence day parade I could not remember anything better than this that could parade the flavours of Malabar,my home.</strong></em><br /><br />So here goes the recipe which many of my friends here had earlier requested:<br /><br /><strong>Ingredients </strong><br /><br /><strong>Serves: Eight </strong><br />Chicken - 1 kg <br />Basmati rice - 1 kg <br />Onion - 500 gm <br />Tomato-250g<br />Garlic - 50 gm <br />Ginger - 50 gm <br />Green chillies - 100 gm <br />Poppy seed/Khuskhus - 2 tsp <br />Coriander leaves - 1 bunch <br />Mint leaves - 1 small bunch <br />Fresh Curry leaves-2 sprigs<br />Curd - 1 cup <br />Juice of one lime <br />Ghee - 250 gm(You may mix oil,if u r health conscious) <br />Sliced cashew nuts - 20 gm <br />Raisins - 20 gm <br />Rose water - 2 tbsp(optional <br />Saffron - 1 gm(optional) <br />Biriyani masala - 2 tsp <br />Salt - as reqd<br /><strong>For frying chicken</strong><br />Chillipowder-1tsp(optional)<br />Turmeric powder-1/2tsp(optional)<br />Salt-as reqd<br /><br /><strong>Method:</strong> <br /><br />Cut the Chicken into big pieces and wash.Make small gashes on the pieces.Marinate it with turmeric powder,chilli powder(optional) and salt and keep it aside.(You may fry the chicken pieces marinated with just salt too) Slice the onion very thin. <br /><br />Heat a little ghee in a wok.Roast the cashews and raisins to a golden brown tinge and keep it aside.Now add half the onions and fry them to brownish texture(Almost caramalised look),strain off the ghee and keep it separate.In the same ghee shallow fry the marinated chicken pieces slightly.(This enhances the taste of the chicken, and moreover keeps the chicken pieces intact during the cooking process,especially when cooking large quantities).<br /><br />Grind together green chillies, garlic, ginger and poppy seeds( poppy seeds should be soaked in water for 10 minutes) into a coarse paste.  Heat a heavy-bottomed vessel. Add half of the ghee. Add half of the sliced onions and fry till they become transluscent.Add chopped tomatoes and then add garlic- ginger- chillies- poppy seed paste and fry for 2-3 minutes. Add the curd,salt and lemonjuice.Now add the fried chicken pieces.When the chicken is half cooked, add chopped coriander leaves,mint leaves,curry leaves and the garam masala.(I generally grind them too,but not with ginger-garlic) Cook till the chicken is tender and the water, absorbed and the whole masala coats the pieces. Remove from the fire and keep it aside.<br /><br />Clean the rice and drain it in a colander.Leave it for 10 minutes. Heat the remaining ghee in a vessel.Add the rice and sauté it for 4-5 minutes,till the grain becomes slightly soft on biting. Add double the quantity of hot water with salt added and cook till the rice is soft and the water is absorbed. Remove from the fire. <br /><br /><br />Now take a big mouthed vessel which has a proper lid.Layer the chicken pieces and masala.Put one layer of cooked rice on top of the chicken.Sprinkle a little garam masala powder, fried onions, cashew nuts, raisins and a little saffron mixed in rose water<em>.(When saffron was not available,people generally used the food colour mixed in rose water, I have not added any for we dont like saffron and rosewater smell in the biriyani, so it is purely 'apna choice'!) </em>Finish it off  with two more layers of rice, garam masala,  fried onions, cashew nuts and raisins. Cover with a heavy lid.Seal the lid with Maida. Place some embers of coconut husk on top and some below as well, and leave it for 15 minutes.This is the traditional 'Dum'.Since we cant afford to do this in our UK home or US home,jut place the dish in a hot oven(150 degree celsius) for about 15 minutes.Finally mix the biriyani carefully and serve it  hot with boiled egg in the middle, and  Onion Raita,Onion in Vinegar Salad(UlliSurka),Biriyani Chammanthi,Dates pickle and a Suleimani Tea as accompaniments, in the Malabari style!(I was in a hurry to send my post to Indira,my egg is half boiled and is delicately perched on the biriyani mountain and the presentation was honestly a mess,but taste compensated!!);)<br /><br /><strong>Biriyani masala powder </strong><br />Cinnamon - 2 gm <br />Cardamom - 1 gm <br />Cloves - 1 gm <br />Nutmeg - quarter <br />Fennelseed - half tsp <br />Cumin seed - half tsp <br />Shahjeera - half tsp <br />Mace - 2 gm <br /><br />Dry these ingredients and make a fine powder and this can be stored in airtight containers.<br /><br /><li><a href="http://malluspice.blogspot.com/">Shaheen</a></li> has posted wonderful snaps of both Ulli Surka and Biriyani Chammanthi.<br /><br /><strong>Ulli surka </strong>is all about mixing thinly chopped onions,green chilli and vinegar well and then adding some thinly sliced tomatoes  to it.<br /><br /><strong>Biriyani chammanthi</strong><br />Coconut - 1/2 cup(grated)<br />Green chilies-4 <br />Ginger- 3/4 inch piece<br />Mint, coriander- a handful all together,<br />ThickYoghurt/Curd-1/2 cup<br />Salt (preferable sea salt)-1/2 tsp<br /><br />Grind fresh grated coconut into a coarse paste.Add mint,coriander,ginger,and green chilli and salt.Just give a few whisks enough to grind the leaves..It should be a very coarse pasteFinally mix the ground paste with thick curd.For an alternate version pl check<li><a href="http://malluspice.blogspot.com/2006/08/biryani-chammandi-chutney-coconut.html#links">BiriyaniChammanthi</option><br /><li><a href="http://hyderabadi-kitchen.blogspot.com/2006/08/hyderabadi-biryani.html#links/">Hyderabad Biriyani-a recent finding</a></li><br /><br /><strong>Vande Mataram</strong><br /><a href="http://photos1.blogger.com/blogger/7797/2727/1600/independence.gif"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/independence.gif" border="0" alt="" /></a><br /><br /><strong>Happy Independence day to everybody!!</strong><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/08/malabar-koyi-biriyanimalabar-chicken.html" title="permanent link">1:10 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115562962592181863"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115562962592181863;>21 comments</a>
      
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  <h2 class="date-header">Monday, August 14, 2006</h2>

  
    
       
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    <div class="post"><a name="115555242541757091"></a>
         
    <h3 class="post-title">
	 
	 Yippee!! I too can bake!!
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage3.2.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage3.3.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />It was a shame that I could not bake a cake from the scratch.... for my amma always made excellent cakes and biscuits at home even when an electric oven was a rarity in most homes in Kerala...Before she was gifted her first oven, she baked cakes on some specially made iron stands which were kept inside a pressure cooker...Seeing all her trouble, my father gifted her with the first oven, a huge round one with a glass top, from Johnson& Johnson!I dont think that product is still in the market...she still wipes and keeps it shining and it remains  a silent witness in our kitchen, to many cooking sagas unfolded!! Anybody who comes to the kitchen is first curious to know abt this grand old lady in the kitchen ,and my mom still uses it to do the 'dum biriyani' etc for it is quite large in its capacity.<br /><br />I have been drooling and watching all the awesome cakes,muffins,and cookies prepared by my fellow bloggers like archana,pushpa and several others.... and have always wanted to try....Did try too in my own way... but my eggs would never become fluffy and my cream  never made any soft peaks...my cakes were very whimsical, either too soft hearted or too stone hearted!!Sometimes my cakes had to be served as cookies and at times my cookies were powdered in the mortar and pestle, as my teeth had no insurance!But I silently kept trying, whenever I gathered enough courage afted each casualty and this time, yippee!! I was successful enough to share my recipe with my fellow bloggers... So here is how I baked these small cuties,Raspberry Nut Muffins, shall I call?:<br /><br /><strong>Ingredients:</strong><br />Flour-200g<br />Sugar-75g<br />Raspberry-75g<br />Butter-50<br />egg-1, lightly beaten<br />vanilla Essence-1 tsp<br />Milk-1/2 cup<br />Baking powder-1/2 tsp<br />Baking soda-1/2 tsp<br />Nuts-50g(chopped<br /><br /><strong>Method:</strong><br /><br />Whisk the butter and sugar till they become soft and creamy.Add the egg. Whisk softly and then add the vanilla essence. Give another whisk.Fold in the flour,baking soda and baking powder with milk and whisk together until smooth.Preheat the oven to 180C. Grease the muffin tray.Make a base of raspberry and nuts in each muffin base.Now pour about 1 1/2 tbsp batter into each muffin base.Bake at 180 C for  nearly 30 minutes or until the muffins puff up and come out soft.(I kept on poking the poor muffins to find out whether they were ready!! But next time I wont disturb them much!!) Cool it on a wire rack and serve it with a blob of raspberry jam and a cup of coffee or tea!<br /><br />This is quite a useful tip that <li><a href="http://arcthomas.blogspot.com/">Archana</a></li> has given me regarding the flour, which has always been quite confusing with the multitude of names in the market...It might be useful for several uninitiated bakers..<br /><em><strong>"For baking cakes, the best results are obtained with " cake flour", which is a low gluten wheat flour( Lower the gluten, softer the cake). If you can't find cake flour, use " Pastry flour" which has a slightly higher gluten content than CF, but it is still very good. AllPurpose flour has intermediate gluten levels, so that is made to fit all different kinds of food preps, you can make a decent cake with it too. Self raising flour is premixed with baking powder ( usually 1 cup flour + 11/2 tsp bp). Use this flour if the recipe calls for it. Most of the time recipes call for different proportions between flour and bp, so it is good to have just the flour without any added leavening agents. Atleast in the US terminology, AP flour and Plain flour are the same. When you are making bread, use a high gluten flour like bread flour. You can make decent breads with AP flour too." </strong></em><br /><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01875.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01875.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/08/yippee-i-too-can-bake.html" title="permanent link">3:46 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115555242541757091"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115555242541757091;>9 comments</a>
      
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  <h2 class="date-header">Friday, August 11, 2006</h2>

  
    
       
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    <div class="post"><a name="115530938988311685"></a>
         
    <h3 class="post-title">
	 
	 EethappazhamPayasam/Dates Pudding
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01795.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01795.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />According to the Arabic legends,"After God had finished moulding Man from earth, He took the remaining material and shaped it into a date palm which he placed in the Garden of Paradise(Eden)".Dates are indeed  heavenly.It is considered to be one of the earliest fruits that existed on earth.Archaeologists have found out wild date seeds dating back to 50,000 yrs in some parts of Northern Iraq.<li><a href="http://en.wikipedia.org/wiki/Edakkal">EdakkalCaves</a></li>in the Wayanad district of Kerala(in Malabar region) is believed to be the abode of Neolithic man.The cave is situated on an ancient route connecting the high ranges of Mysore to the port of Malabar.Interestingly the drawings at Edakkal depicts date palm trees as well.So perhaps Malabar's acquaintance with dates 'dates' back to centuries and  might have come from the Arabic influence...<br /><br />I remember dates was often an inevitable item in my mother's pantry...The shops flood with dates especially during the Ramzan season.My mom used to make several dishes out of dates when we were kids.Dates filled chicken roast,dates pickle,dates payasam etc....Malabar Biriyani was often served with accompaniments like date pickle(shall post some day),onion raita and a suleimani tea.Eethappazham payasam is again another childhood memory for me...A simple milk pudding with dates added...I have made it a little richer with a slight change in the ingredients that my mom used.So here is the recipe for Eethappazha payasam.<br /><br /><strong>Ingredients:</strong><br /><br />Dates-100g(chopped0<br />Sago/Sabu dana-100g<br />Milk-1 1/2 cup<br />Condensed milk-100ml<br />Sugar-1 cup( or as u require)<br />Cardamom-1/2 tsp<br />Butter-25g<br />Raisins-20g<br />Cashewnuts-20g<br /><br /><strong>Method:</strong><br /><br />Cook cleaned chopped dates along with sago and milk on slow fire until sago becomes soft and transluscent.Now add condensed milk and sugar and reduce it to the required consistency by cooking on slow fire.Add cardamom powder and mix well.Remove from the fire.Now heat butter in a small wok.When the butter has melted add raisins and cashew nut and roast them to a golden brown tinge.Add this seasoning to the payasam. Mix well and serve it hot or cold.Those who like the saffron flavour may add 2 strands of saffron as well.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/08/eethappazhampayasamdates-pudding.html" title="permanent link">8:15 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115530938988311685"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115530938988311685;>15 comments</a>
      
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    <div class="post"><a name="115530933727864179"></a>
         
    <h3 class="post-title">
	 
	 ChemmeenMulakittathu&Kerala PrawnPepper Fry
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01793.0.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01793.0.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Back home in Kerala for many of us the day begins itself with the fish vendors 'hooting' in a characteristic style announcing their arrival!!We have grown seeing the great transition in style that fish vendors have had over the years...In the earlier days they used to carry it on their shoulder in baskets like a weighing balance and would walk miles and miles to earn their living...then came the cycle vendors, the cycle vendors gave way to the more posh 'luna' or 'moped' vendors and then the yamaha vendors and then it became rickshaw vendors.I believe it has still gone miles ahead to posh homedelivery vans too in some privileged cities.Well that definitely marks the economic growth of India...Who says India is a poor country?!<br /><br />Having said this I had never come across a fish vendor in UK so far except for the branded supermarket chains.Couple of days back I was surprised to see a fish vendor knocking my door,a very posh delivery van, a very colourful brochure and boxes of excellent fish, the names of many that I have not heard!The only familiar face among the frozen aquarians was that of King prawns, my favourite!How can a fish savvy person like me leave those real king size prawns, so bought 2kg!!So my lunch and dinner is going to be more 'prawny' in the coming days!!(Antiprawnists,please excuse!!;)<br /><br />I have often felt a little delicate when it comes to posting recipes which are often very simple and common dishes for me at home...Is it worthy of posting?...wont it be ridiculous?...Then I remember there will still be someone who is not familiar with what is common for us...There will still be someone who do not know that a mackerel/squid/prawn/mussel can be just shallow fried, and can taste classy with something as simple as a chillipowder-turmeric powder-salt marinade.Chemmeen Mulakittathu and Prawn Pepper Fry(Chemmeen Kurumulaku Fry) is a very common item in our daily menu back home in Kerala...So the prelude!! Here is the recipe for the uninitiated:<br /><br /><br /><strong>Ingredients:</strong><br /><br />King prawns-250 g<br />Green chillies-4<br />Shallots-10(or half an onion for the less patient souls!)<br />Garlic-6 pods<br />chilli powder-2tsp(less brave souls can reduce)<br />turmeric powder-1/4 tsp <br />tomato-2- chopped<br />Curry leaves-2 sprigs<br />Mustard seeds-1/2 tsp<br />Methi seeds -a small pinch<br />coconut oil-2 tbsp(or any other oil of u'r choice) <br />Tamarind paste-1 tsp(If using tamarind,one small berry size,soaked in hot water)<br />Salt-as reqd<br /><strong>Method:</strong><br />Heat oil in a wok.When the oil is hot add mustard seeds,methi seeds and curry leaves.(in the same order).Once they have spluttered add green chilli, onion, garlic and saute till onions become  transluscent and slightly brownish.Mix chilli powder and turmeric powder with little water and make it into a paste and fry this masala in  the oil for say 2 minutes or till bubbles appear. Add tomatoes and the tamarind paste and water as required for the consistency you desire. When it boils, add salt and the cleaned,deveined prawns.Cook till the prawns are done.(You may marinate the prawns with a little chilli powder,turmeric powder and salt for 5 minutes before adding to the gravy)May take 5-6 minutes.(pl do not over cook prawns).Finally garnish with some coriander leaves and serve it hot with <br /><li><a href="http://isouthpotpourri.blogspot.com/2006/05/neichor-toddy-shop-style-mutton.html#links">GheeRice</a></li>,<br /><li><a href="http://isouthpotpourri.blogspot.com/2006/06/chappathi-for-beginners.html#links">Chappathi</a></li><br /><li><a href="http://isouthpotpourri.blogspot.com/2006/04/in-memory-of-those-naans.html#links">Naan</a></li><br /><li><a href="http://isouthpotpourri.blogspot.com/2006/04/kerala-porota.html#links">KeralaPorota</a></li><br /><li><a href="http://isouthpotpourri.blogspot.com/2006/05/ari-pathiri-malabar-muslim-specialitya.html#links">Ari pathiri</a></li><br /><li><a href="http://isouthpotpourri.blogspot.com/2006/07/malabar-neipathiriporichapathiri.html#links">NeiPathiri/PorichaPathiri</a></li> or just plain rice!<br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01797.0.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01797.0.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A> <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>KeralaPrawnPepperFry</strong><br />Prawns -250(cleaned,deveined with the tail end retained)<br />Green chilli-4<br />Ginger-25g<br />Garlic-25g<br />Shallots-15(or 1 red onion)<br />Curry leaves-3sprigs(that's the tasty bit)<br />Copra/Dessicated Coconut-3 tbsp<br />Pepper powder-1  tsp<br />Red chilli powder-1 tsp<br />Turmeric powder-1/2tsp<br />Oil-as reqd<br />Salt-as rqd<br /><strong>Method:</strong><br /><br />Marinate the prawns with chilli powder,turmeric powder,pepper powder and salt.Pound ginger,garlic and green chilles.You may use a mincer as well.But do not grind into paste.Heat oil in a wok.Add the Curry leaves,and onion.Saute till onions become brown.Now add the ginger-garlic-green chilli mixture.Saute till you get a fine aroma.Now add the marinated prawns along with the masala.Add more salt if required.Fry it till the prawns look brownish say fro 2-3 minutes.Do not over cook prawns.Finally add the copra pieces or the dessicated coconut and serve it hot with rice /chappathi or any of the dishes mentioned above.Warning: Control your temptation to pop the prawns into your mouth, you are very likely to end up with an empty plate before serving!!;)<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/08/chemmeenmulakittathukerala-prawnpepper.html" title="permanent link">8:13 AM</a></em>

      
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  <h2 class="date-header">Wednesday, August 09, 2006</h2>

  
    
       
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    <div class="post"><a name="115511365747208151"></a>
         
    <h3 class="post-title">
	 
	 Thai Mushroom Curry &Vegetable Satay
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01771.0.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01771.0.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Our recent food expeditions have made me a fan of several International food varieties like Thai and Chinese...So what will I do next?...Get all the Thai curry paste and Chinese ingredients... and obviously get one good Thai & Chinese cook book too!Amazing collection indeed....As a continuation of the 'Dragon Effect' I made this Thai Mushroom curry and Vegetable'Satay'!Thai and Singaporean preparations do have Keralite's signature ingredient,coconut milk in common...So I thought of starting with something familiar before exploring the alien!<br />Thai Mushroom Curry sounded very much like Malabar Ishtu...and it did taste too but of course Mushroom did make a difference, a welcome difference. Satay is originally from Indonesia, and they are in fact meat skewers...meat marinated with spices and grilled...for a change I thought of using vegetables.So here goes the recipe for both:<br /><strong>Thai Mushroom Curry:</strong><br /><strong>Ingredients:</strong><br />Serves-2<br />White/Brown Mushrooms-200g-cut into pieces<br />Shallots-10-chopped(I added one onion too)<br />Garlic cloves-6-7-chopped<br />Red chillies-4(seeded,sliced)( I used green chillies and did not seed it!)<br />Ground Pepper-1 tsp<br />Coconut Milk-1 cup(200 ml)<br />Oil-2 tbsp<br />Salt-as reqd<br />Coriander leaves-a bunch-chopped<br /><br /><br /><strong>Method:</strong><br /><br />Heat oil.Saute garlic and chillies till they give out a strong aroma.Add the shallots& onion.Saute till they become transluscent.Now add the mushrooms.Saute till they become soft for say 3 minutes.Add coconut milk.Boil rapidly and then reduce the flame.Add salt and pepper.Finally garnish with chopped coriander and serve it hot with any parathas,porotta,Chappathi or with steamed rice.<br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01769.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01769.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Vegetable Satay</strong><br /><br />As I said earlier Satay is basically done with meat...I have had too much of chicken and mutton of late...so I used vegetables...If it can taste so good with vegetables I'm sure it will be great with any othe meat variety.;)(if u r using meat u can use the same recipe for say 250g meat.<br /><br />Here is the recipe:<br /><br />Mushroom-100g<br />Potato-2 <br />Onion-1 large<br />Orange Sweet Pepper-1 large<br />Star Fruit/ChathuraPuli-1(for a tangy bite)<br />Ginger Paste-1tsp<br />Lemon grass-1 stalk-chopped thin<br />Garlic cloves-3 chopped<br />Cumin powder-1tsp<br />Thai Curry Paste(Medium)-1 tbsp<br />Turmeric powder-1/2tsp<br />Coconut cream-3tbsp<br />Fish sauce-1tbsp<br />Sugar-1/2 tsp<br />Oil-for cooking<br />Skewers<br /><br /><strong>Satay Sauce:</strong><br />Coconut milk-1 cup<br />Thai Red curry paste-2tbsp<br />Peanut butter-50g<br />Vegetable stock-2tbsp<br />Brown sugar-1 tbsp<br />Tamarind juice-1tbsp<br />Fish sauce-1 tbsp<br />Salt-as reqd<br /><br /><strong>Method:</strong><br /><br />Dice the vegetables into medium size pieces. Marinate it with ginger paste,lemon grass,garlic,medium curry paste,cumin,turmeric,coconut cream,fish sauce and sugar.Leave the marinade to seep thro for half an hour.Meanwhile make the sauce.Heat the coconut milk over a medium flame,add red curry paste,peanut butter, vegetable stock and sugar.Cool and keep stirring till it becomes really smooth,say for 5 minutes.Add the tamarind juice, fish sauce and salt.<br /><br />Now thread the vegetables on to the skewers.Brush some oil and grill in a preheated grill for say 8 minutes,turning occasionally, until it is all golden brown.Serve with the satay sauce.Sorry,we were in a hurry to rush for a movie and  I forgot to take the snap of my sauce before finishing it off!!...I can only say that it tasted great! <br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01768.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01768.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/08/thai-mushroom-curry-vegetable-satay.html" title="permanent link">1:50 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115511365747208151"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115511365747208151;>17 comments</a>
      
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  <h2 class="date-header">Monday, August 07, 2006</h2>

  
    
       
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    <div class="post"><a name="115496455180177991"></a>
         
    <h3 class="post-title">
	 
	 Dal Bhuna Gosht -A Pakistani favourite
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01764.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01764.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />"Yeh Ghost kya hota hey?"....I was lost in thoughts fingering this item in our Asian take away menu."Ghost nahin baba,Gosht,Gosht,Gooooosht!!...."Somebody corrected.Yes, there were more ghosts,sorry...goshts, than I could manage...<strong><em>Aaloo Gosht Kari,Achari Gosht,Bindi Gosht,Balti Gosht,KarahiGosht,Aab Gosht,Chana Dal gosht,Gobi Ghosht,Shalgam GoshtDal BhunaGosht,TorriGosht,UrviGosht,and even Karela Gosht</em></strong>....So many varieties! I was indeed tempted to do a thorough research on the Gosht...<br /><br />Basically Gosht is a dal/lentil/vegetable-mutton medley which is quite popular in Pakistan and in several states of North India.This preparation is said to have been very much influenced by the Afghan cuisine. Hot rice with Dal Bhuna Gosht with some desi ghee is a hot favourite with many...and now I too dont have a second opinion about it...It is just lip smacking great and very different indeed!Well you cant really compare it with the conventional mutton curry...u cant ask whether it is tastier.....it is different...and it is indeed tasty in its own way.Unfortunately again the restaurants here do not do full justice to the real taste...It will rather misguide you to believe that it is a bland mutton curry, which isnt really true!<br /><br />I too was a bit apprehensive thinking of mixing dal and mutton....It sounded more like <strong><em>'mutton sambar' </em></strong>which one brahmin character in a very hit malayalam movie was referring to....where he was feeling delicate to handle chicken and mutton as part of his hotel management studies and was asking whether they could make something less harmless as a mutton/chicken sambar!!Yes this is in a way a different kind of Mutton sambar!!<br /><br />So here goes the recipe for Dal Gosht...<br /><br /><strong>Ingredients:</strong><br />Mutton-250g(cut into pieces)<br />Tur Dal-1 cup(200g)<br />Ginger-25g(pounded)<br />Green Chilli-5(pounded)<br />Garlic-15 pods(8 pounded,7 chopped)<br />Tomato-1 large(cut into pieces)<br />Onion-1 large(chopped)<br />Red Chilli powder-2tsp<br />Coriander powder-1 tsp<br />Turmeric powder-1/2 tsp<br />Butter/Ghee-1 tbsp<br />Curry leaves-2 sprigs<br />Salt-as required<br />Water-as required<br /><br /><strong>Method:</strong><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01766.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01766.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a> <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Pressure cook tur dal(red gram dal),mutton pieces,ginger,garlic(pounded)green chillies,tomato,onion,coriander powder, with enough water(say 2 1/2 cups) for 15-20 minutes on medium fire, or until it is cooked properly.Add salt and mix well.Now heat ghee/butter in a small wok.Prepare the seasoning by roasting chopped garlic(till it becomes brownish) and curry leaves.Now add this seasoning to the cooked dal and mutton and mix everything well and serve it hot with steamed rice or Chappathi.Well you could alternatively cook mutton and dal separately and then finally mix them and add the seasoning.All my apprehensions vanished to thin air when I really tasted it with hot steamed rice!!<br /><br /><li><a href="http://arad-daagh.blogspot.com/2006/08/daal-gosht.html#links">Here</a></li> is a slightly different version of the same from another fantastic foodie.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/08/dal-bhuna-gosht-pakistani-favourite.html" title="permanent link">8:26 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115496455180177991"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115496455180177991;>18 comments</a>
      
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  <h2 class="date-header">Saturday, August 05, 2006</h2>

  
    
       
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    <div class="post"><a name="115478710340625577"></a>
         
    <h3 class="post-title">
	 
	 Crab balls in Sweet n Sour Gravy  or Crab Manchurian??
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01755.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01755.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Last couple of days we were literally on a gourmet spree...exploring different cuisines...Portuguese Peri peri chicken(OOps!! Hot...exactly what I wanted!!) and a host of other spicy chicken varieties from 'Nandos',SpanishChicken Paella,meat balls(a little too harmless...quite plain for my palate!) and a host of other recipes,the names of which I cant contain in my mouth,Italian stromboli,ravioli,chicken arrabbiatta,(Great as always!) and a grand finale at Dragon King in Shrewsbury with an amazing buffet of around 42(I counted!!) exotic Chinese,Thai, and Singaporean dishes!!The food was so tempting that we did not think twice to  throw all our caution to wind and gorge on the amazing varieties from the East and the West.We were so impressed by the Dragon Buffet that we went again the next day to eat the same buffet...ate so much that we could hardly breathe!!When it comes to food and music we  both are perfect partners!!;)<br /><br />After gorging upon all the amazing variety I still felt like eating more of them...so thought of making some of them at home...To start with I just made  some Crab balls(croquets) in a sweet n sour gravy. Meat balls are quite common, so why not crab balls was my logic, and a chinese twist, that wd be very welcome..It tasted very much like Manchurian...A crab Manchurian?....hmmm...but I'm not sure whether there is something called crab manchurian for I have never tasted one, and moreover I dont wish to antagonise the Chinese Puritanists for my recipe might be very un-chinese! I never even knew that there really is some dish called crab croquet until I googled for it after posting my snaps!!Amazing it seems to be quite a common dish in Europe, but of course more traditional and different!!Here is what I did to prepare this very yummy crab dish.Let me tell u one thing that u need some real good quality crab for making the dish or else either u will run short of meat or the crabs do not taste good if they belong to a  prehistoric age !!So straight to the recipe:<br /><br /><strong>Ingredients:</strong><br />Crab meat-250g<br />Chilli powder-1tsp<br />Turmeric powder-1tsp<br />Garlic-5 pods(chopped)<br />Boiled eggs-2 grated<br />Egg-1(beaten)<br />Potato-1 large(cooked and mashed)<br />Onion-1 (chopped fine)<br />SweetOrange Pepper-1 chopped <br />Spring Onion-a bunch-chopped<br />Green chilli-3 chopped<br />Tomato Sauce-2tbsp<br />Chilli sauce-2tbsp<br />Soya sauce-1 1/2 tbsp<br />Water-as required<br />Salt-as reqd<br />Oil-as reqd<br />Parsley-a few sprigs<br /><strong>Method:</strong><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage.37.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage.49.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Boil the cleaned Crab(remove the poisonous dead man's fingers) with a pinch of salt(you can also cook potato and eggs along with it)till the meat is cooked.(Caution:It may froth n spill out).Now remove the meat from the shell with a fork.Mix the meat with potato,grated boiled egg,chillipowder,tumeric and salt,.Divide into equal portions and roll it into croquets/balls.Heat oil in a wok,deep fry each croquet till golden(Caution:It might burst and splutter...so stay at a safe distance!)Now heat oil in a wok.Saute onions,gr.chilli,garlic to a brownish tinge.Now add the sauces.Mix well and cook for a couple of minutes.Finally add the deep fried crab croquets and mix well with the gravy.If you want it more fluidy,you can add a little water.Now cook everything together for another 3 or 4 minutes.Do not stir vigorously for the croquets might break....but still it doesnt really matter...for they taste amazing even in amorphous condition!!Garnish with some chopped parsley and serve it with Chappathi or with some Couscous Pilaf.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/08/crab-balls-in-sweet-n-sour-gravy-or.html" title="permanent link">7:09 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115478710340625577"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115478710340625577;>11 comments</a>
      
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  <h2 class="date-header">Friday, August 04, 2006</h2>

  
    
       
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    <div class="post"><a name="115469700970029845"></a>
         
    <h3 class="post-title">
	 
	 Unakka Chemmeen Chammanthi&Curry
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01738.0.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01738.0.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Lots of dried fish have been waiting in my pantry  for a release for a long time...Not so much of a dry fish fan myself, except for a few of my mom's recipes,I have been postponing....I thought it was high time that I emptied at least some dried shrimps and what best to make than a 'Chemmeen chammanthi' which smells of Kerala Monsoon.During the monsoon when 'Kadalamma'(MotherSea) is in her worst moods,impatient,turbulent, her kids, the fisher folk bank upon the dry fish sale for their daily sustenance...Market floods with all sorts of dried fish varieties...Chemmeen Chammanthi and hot steaming rice is heaven for many fish loving keralites! Let me add here that this Chammanthi tastes 100 times better when done in the traditional style using grinding stone(Ammi kallu/Ara kallu<em>)...Poor me! where do I go for a grinding stone in Shropshire!!...So Mixer 'sharanam'</em>!!I dont think there is much secret in this recipe, most keralites make it the same way...but of course individual differences always remain...So here goes the recipe:<br /><br /><strong>Ingredients:</strong><br /><br />Dried shrimp-20g<br />Dry red chilli-4<br />Shallots-10<br />Garlic-4-5 pods<br />Coconut-2 tbsp<br />Tamarind paste-1 tsp(if u r using tamarind,a small berry size)<br />Curry leaves-1 sprig<br />Cumin seeds-1/2 tsp<br />Oil-1 tbsp<br />Salt-as required<br />Water-as required<br /><br /><strong>Method:</strong><br /><br />Wash the dry fish thoroughly.Squeeze out the water and roast it in oil along with coconut,shallots,garlic,and cumin seeds till coconut slightly turns colour and u get a fine aroma.Now cool it and grind all the ingredients together with tamarind and salt. adding water as little as possible.Do not grind too much, it should be coarsely ground.When it has nearly reached the required consistency add curry leaves and give a whisk or two.Serve it with hot steamed rice.We add some mill fresh coconut oil to the rice and mix the chammanthi...Ha! what a joy!<br /><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01740.0.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01740.0.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a> <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Dry shrimp curry:</strong><br />I had posted a <li><a href="http://isouthpotpourri.blogspot.com/2006/05/unakka-chemmeen-currydry-shrimp-curry_25.html#links">dry shrimp curry</a></li>long back. This is slightly a different version in curd base.<br /><br />Ingredients<br /><br />Dry shrimp-25g<br />Tomato-2 large(cut into pieces)<br />Green chilli-4(slitted)<br />Red chilli powder-1tsp<br />Turmeric Powder-1 pinch<br />Cumin seed-1/2tsp<br />Baby shallots(cheriya ulli)-50g(cut into small pieces)<br />Ginger-25 gr( cut into small pieces)<br />Tamarind paste-1 tsp(Natco)<br />Beaten curd-1 cup(not so sour)<br />Mustard-1/2 tsp<br />Curry leaves-1 sprig<br />Dry red chillies-2-Broken<br />Salt- as required<br />Oil-as required<br /><br /><strong>Method</strong><br /><br />Roast the cleaned dry shrimps in oil with a little chilli powder and turmeric powder and salt added.Now add chopped tomatoes,green chilli,ginger,half the cumin,remaining chilli powder and turmeric, and salt if reqd.Add water(1 cup).Close the lid and allow it to get cooked for nearly 8 minutes.Once it is cooked properly,remove from the stove and  add beaten curd. Mix well. Now heat oil in a small wok.Add mustard,cumin seeds,dry red chilli,shallots and curry leaves.Saute it till all the seeds have spluttered and the onion tuns reddish brown giving out a fine aroma.Now add the seasoning to the curry and mix well.Serve it hot with steamed rice.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/08/unakka-chemmeen-chammanthicurry.html" title="permanent link">6:07 AM</a></em>

      
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  <h2 class="date-header">Wednesday, August 02, 2006</h2>

  
    
       
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    <div class="post"><a name="115458709606397453"></a>
         
    <h3 class="post-title">
	 
	 Jamuns-Celebration Jamuns!!
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage10.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage10.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a> <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Who can resist this very succulent Indian sweet? Gluttony becomes no sin when it comes to eating these very tempting sweets...Celebration or not,I  never gave up any reason to devour  jamuns,rasagolla,chum chum etc...this time we had a reason too... our car got a sister!!So shouldnt I celebrate the arrival of the new silver beauty?....kheer,barfi.... a host of sweets came to my mind...nay...it has been quite a while that I have not eaten Jamuns...I wanted to have Jamuns...but to my utter disappointment found that my Gits Jamun Mix was <em>khali</em> :( I did not have the patience of my mother to split the milk and reduce it to khova, mix it with maida and soda, fry it and dip it in the flavoured sugar syrup as done traditionally.Poor Amma...10-15 yrs back she used to take so much of trouble to satiate our cravings for this sweet!! Or else my father bought it from the only Bengali sweet shop in Calicut those days,'The Royal Bakery'.Whenever we had some VIP guests at home, my father never forgot to bring a big assortment of all those favourite bengali sweet collection....Well,I could not give up my craving for jamun so easily...just then I remembered an aunty in B'lore once offering me a jamun made out of bread!!...Yes, I finally decided to try this unconventional jamun from bread...and lol...absolutely yummy jamuns!!...but the only thing is that we need to take some extra care or the whole thing can be a mess! Here goes the recipe: <br /><strong>An unconventional Jamun from Bread</strong><br /><strong>Ingredients</strong><br />(Makes-15 jamuns)<br />white bread slices-3(remove the trims and  take just the soft inside)<br />Milk powder-1 cup<br />Baking soda-1 tsp<br />Maida/All purpose flour-2 tsp<br />Egg white -1/2 (optional)<br />Sugar-3 cups<br />Water-4 cups<br />Milk-as rqd(just to mix the flour)<br />Cardamom powder-1 tsp<br />Kewra Essence/Rose water-a drop(optional<br />Butter-1tbsp<br />Oil-as reqd<br /><br /><br /><strong>Method:</strong><br /><br />Mix the soft inside of the bread with milk powder,baking soda,maida,a little butter,egg white(Optional) and very less milk(A tbsp or two).Knead  well  into a soft dough. Make small balls.Heat oil in a wok.Deep fry the balls till they become golden brown on very slow fire.Keep turning with the ladle or else it will get burnt.Meanwhile prepare sugar syrup mixing sugar and water.Add cardamom powder and kewra or rose water, if u like the flavour.Now add pour the hot sugar syrup onto the jamuns and allow it to settle for nearly 30 minutes.Jamuns will swell up with the sugar syrup.so choose an appropriate container.Now serve it warm or cold with toppings of whipped cream,vanilla ice cream etc.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/08/jamuns-celebration-jamuns.html" title="permanent link">11:37 PM</a></em>

      
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  <h2 class="date-header">Tuesday, August 01, 2006</h2>

  
    
       
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    <div class="post"><a name="115444531355180271"></a>
         
    <h3 class="post-title">
	 
	 Kozhi Varuthathu-A very hot chicken!
	 
    </h3>

    
	         <div class="post-body">
	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01689.0.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01689.0.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />This is my all time favourite chicken preparation straight from my dear mom's kitchen.I love to have it with anything and even sometimes I pop it in as though it was a snack like sundal!!Whenever Amma made this at home,I would hop in and out of kitchen secretly with a mouthful and get caught redhanded by none other than the boss of the kitchen!!The admonishing look on her face soon gave way to an expression of maternal affection when I pecked a kiss on her cheeks and said 'Chooper'(Super!!).<br />Now straight to the recipe:<br /><br /><strong>Ingredients:</strong><br /><br />Chicken breasts-250g (chopped into small bits)<br />Indian Shallots-100g(chopped)<br />Onion-1 large-chopped fine<br />Tomato-1-cut into small pieces<br />Copra-1 half-cut into small pieces(if u cant get proper copra use 75g dessicated coconut)<br />Ginger-25g<br />Garlic-25g<br />Green chillies-5<br />Red chilli powder-1 tsp<br />Pepper powder-1 tsp<br />Coriander powder-1 tsp<br />Turmeric powder-1/2 tsp<br />Cinnamon powder-1/4 tsp<br />Cardamom powder-1/4 tsp<br />Cloves powder-1/4 tsp<br />Fennel seed powder-1/2 tsp<br />Nutmeg powder-1/4 tsp<br />Curry leaves-2 sprigs<br />Salt-as required<br />Oil-as required<br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01691.0.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01691.0.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Method:</strong><br /><br />Marinate chicken pieces with a little turmeric powder,chilli powder and salt and keep it aside for 10 minutes.Meanwhile whisk ginger,garlic,green chilli in a mincer.(Should not be ground to a paste).Heat oil in a wok.Add curry leaves.Once it has splutttered add onion& shallots.Saute it to a brown tinge.Add tomato,ginger-garlic-green chilli mix,saute everything together till you get a nice aroma.Keep stirring so that it doesnt stick to the vessel.Now add the copra pieces(To be honest the dessicated coconut that we get in the market is a poor substitute to the actual copra pieces, the real taste comes from that crunchy bite of copra,luckily copra is available in the Indian shops here, hope it is available elswhere as well).Now add chicken pieces,all the spice powders and salt as rqd.Mix everything well.Keep stirring the whole mix until the chicken is properly <strong>browned and cooked</strong>.(In case the chicken that u use requires more time to cook,it is ideal to cook it separate and add to the spice mixture.)Serve it hot with chappathi,paratha or with rice.Hot n spicy chicken with the crunchy copra pieces is indeed irressistible...I'm off to have another mouthful!! <br /><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01692.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01692.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/08/kozhi-varuthathu-very-hot-chicken.html" title="permanent link">8:12 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115444531355180271"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115444531355180271;>30 comments</a>
      
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  <h2 class="date-header">Monday, July 31, 2006</h2>

  
    
       
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    <div class="post"><a name="115436513682196684"></a>
         
    <h3 class="post-title">
	 
	 StrawberryWhiteChocolatePayasam
	 
    </h3>

    
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage8.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage8.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/07/strawberrywhitechocolatepayasam.html" title="permanent link">9:56 AM</a></em>

      
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    <div class="post"><a name="115436506609947717"></a>
         
    <h3 class="post-title">
	 
	 Malabar Neipathiri/Porichapathiri & Cherupayar Ishtu
	 
    </h3>

    
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	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01682.0.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01682.0.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Pathiri n pathiri...dont u think that we Malabaris are a bit too obsessed with this pancake made of rice flour...Yes indeed!!We have the healthy version of this favourite malabari dish, which is plain pathiri or nerma pathiri for the calorie conscious and the neypathiri/poricha pathiri/Chatti pathiri/Adukku pathiri/Irachipathiri/Meenpathiri etc for the more freaky ones!Pathiri comes from the Arabic word 'fateerah' and it means"pastry"....so obviously an Arab influence on the local Mappila community.<br /><br />Neipathiri and Poricha pathiri are more or less the same.Poricha pathiri in ghee becomes neipathiri.Pathiri deep fried becomes Poricha pathri!!Neipathiri does not puff up much lik a poori.It is more flat. Here is the recipe for Poricha Pathiri:<br /><br /><br /><strong>Ingredients: </strong><br /><br />Rice flour-2 cups<br />Hot water-4 cups(Keep extra reserve,because the ratio cd vary depending on the rice quality)<br />Salt-as required<br />Fennel seeds-1 tsp<br />Cumin seeds-1/2tsp<br />Oil-for deep frying<br />Ghee-1 tbsp<br /><br /><strong>Method:</strong><br /><br />Dry roast the rice flour with fennel seeds,cumin seeds and salt added till u get the fine aroma of roasted flour.(Flour changes the tint slightly).Now add hot water gradually.Mix with a ladle and close the vessel for 4 minutes.Now once the flour has cooled enough to be touched with the hand knead it well into a fine smooth dough.(Knead it thoroughly or else the pathiri will break when u roll it out,for unlike chappathi dough this rice dough is not elastic).Make small lemon size balls and spread it slightly, the size of a Poori.While rolling it out, keep dusting the sides with flour,in order to prevent it from breaking.Heat oil in a wok.Add ghee for a richer neipathiri.Now deep fry the each pathiri till it becomes slightly golden. It is a wonderful dish with most of the nonveg curries,sea food preparations and the vegetable stews...I have had too much of non veg, so I went for Cherupayar Ishtu we generally make as side dish for this Pathiri.<br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01683.0.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01683.0.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Here is the recipe for <strong>Cherupayar Ishtu:</strong><br /><br /><strong>Ingredients:</strong><br /><br />Green gram/Cherupayar-1 cup<br />Green chillies-5-pounded<br />Ginger-15g(pounded)<br />Fennel seed powder-2 tsp<br />ThickCoconut milk-1 cup<br />Potato-1 large-cooked,smashed<br />Onion-1-chopped thin<br />Crushed pepper-1/2 tsp<br />Oil-as required<br />Dry Red chilli-2<br />Curry leaves-2 sprigs<br />Water-as reqd<br /><br /><br /><strong>Method:</strong><br />Soak Green gram for an hour.Now pressure cook it with green chillies,ginger,onion and potato with sufficient water added(~2 cups).Smash the potatoes and the green gram slightly.Now add coconut milk,fennel seed powder and pepper powder.Simmer it for 2 minutes.Now prepare the seasoning with dry red chillies&curry leaves.Pour it into the cooked green gram gravy.Mix well and serve it with your neipathiri.<br /><br /><br /><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01687.0.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01687.0.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/07/malabar-neipathiriporichapathiri.html" title="permanent link">9:50 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115436506609947717"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115436506609947717;>6 comments</a>
      
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  <h2 class="date-header">Sunday, July 30, 2006</h2>

  
    
       
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    <div class="post"><a name="115428101081854623"></a>
         
    <h3 class="post-title">
	 
	 Koonthal Curry&Kalamari fry
	 
    </h3>

    
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	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01667.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01667.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />One more fish curry...my obsession continues...I dont know why...If I think of making something really succulent....something that I want to lick off my fingers,my hands invariably pick one Fish packet from my freezer!!This time it was the 'Koonthal'/Squid or rather the smaller Sepia,I should say...Koonthal has always been one of my hot favourites among the sea food for the sheer variety that one can make out of it....It goes well with so many Masala combinations.The one that I have here is in the cocum masala gravy.Here goes the recipe:<br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01669.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01669.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Ingredients:</strong><br /><br />Sepia-500g(It shrinks on cooking)<br />Green chilli-4<br />Ginger-25g<br />Garlic-25g<br />Tomato Puree-1 cup<br />Onion-2 large-chopped thin<br />Cocum juice-1/2 cup<br />Chilli powder-2 tsp<br />Turmeric powder-1/4 tsp<br />Coriander Powder-1 tsp<br />Fenugreek seeds-1/2tsp<br />Curry leaves-2 sprigs<br />Refined oil-as required<br />Salt-as required<br /><br /><strong>Method:</strong><br /><br />Clean the squid and make gashes on it.Dry roast chilli powder,turmeric powder,coriander powder,fenugreek seeds and a sprig of curry leaves for a couple of minutes.Heat oil in a wok.Saute onion,ginger,garlic,green chillies till they become soft.Now wait for a minute or two to cool the sauted ingredients(the powders too) and grind it into a coarse paste.Now add the tomato puree to the paste and whisk it for a minute.Now pour this mixture over the cleaned squid.Add salt as required.Leave it for 10 minutes.Now add the cocum juice and enough water for the required consistency and cook it over a medium flame for nearly 8-10 minutes or till the squids are cooked properly.Finally add a sprig of curry leaves and mix well.(You may add a pinch of sugar,for a good twist).Now remove from the stove and serve it hot with chappathi/rice/tapioca.(This squid curry again tastes better the next day).<br /><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01672.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01672.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01673.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01673.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Kalamari/Deep fried squid</strong><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01510.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01510.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Kalamari is nothing but a deep fried squid which is quite popular in Greek cuisine.I have fried the Kalamaris in my Indian 'ishtyle'!! The difference is all about turmeric and chilli powder.Greeks add pepper,we add red chilly powder.Usually squid is chopped into small pieces,but I have fried the squid whole. Here is my recipe for it:<br /><br /><strong>Ingredients:</strong><br />Kalamari/Squid-250g<br />Red chilli powder-1 tsp<br />Pepper powder-1/2 tsp<br />Turmeric powder-a pinch<br />white flour-1/4 cup<br />Salt-as required<br />Oil-as required<br /><br /><strong>Method:</strong><br />Clean the Kalamari.Slit in the middle and flatten it out.Mix flour,chillipowder,pepper powder,turmeric powder and salt in a mixing bowl.Now coat the squids uniformly with this mixture.Heat oil in a wok.Deep fry the squids.Serve with some deep fried onions too...Goes well with rice.<br /><br />Another tastier version of <strong>squid fry </strong>that I generally make at home is this:<br /><br /><strong>Ingredients:</strong><br />Squid/Sepia - 500g-cut into small pieces<br />Onion - 2 -large-chopped thin<br />Ginger-Garlic paste -1 tbsp<br />Green chilli-4(chopped)<br />Red chilly powder - 1 tsp<br />Turmeric powder - 1/4 tsp<br />Coriander powder - 1 tsp<br />Cumin seeds(Jeerakam) - 1/2 tsp<br />Tomato - 1 -small<br />Grated coconut/Copra - 1/4 cup<br />Curry leaves - 1 sprig <br />Oil- as required<br />Salt - As reqd  <br /><br /><strong>Method </strong><br />Marinate the cleaned pieces of squid with chilly powder,turmeric and salt.Heat oil in a small wok.Saute curry leaves, cumin seeds, green chillies and onions in the same order till onions become golden brown.Now add the ginger garlic paste and saute it for couple of minutes.Now add the remaining chillipowder,turmeric,and coriander powder.Saute for a couple of minutes till u get that fine aroma.Now add tomato and salt as required.Finally add grated coconut(copra tastes better) and cook till squids are properly cooked.It is a wonderful side dish with rice.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/07/koonthal-currykalamari-fry.html" title="permanent link">10:31 AM</a></em>

      
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  <h2 class="date-header">Friday, July 28, 2006</h2>

  
    
       
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    <div class="post"><a name="115407838770304489"></a>
         
    <h3 class="post-title">
	 
	 Chepa Pulusu
	 
    </h3>

    
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      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC01626.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC01626.jpg" border="0" alt="" /></a><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01625.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01625.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a> <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Andhra food is one of the best among the Indian regional varieties& Andhra Pulusu,curries made in a spiced tangy gravy is something that anybody will fall in love once tasted....My monday afternoons, while working in Andhra, was often a sumptuous feast with most of my friends bringing something special for me....sympathy and love for the 'underfed' hostellite!!There would invariably be at least 2 people bringing cheppa pulusu/chepala pulusu as they call it,a spicy tangy fish curry...lip smacking.Most of the telugu people have fish or chicken or mutton on sundays...it is almost like a tradition....a pure vegetarian food on saturday(Lord Venketeswara 's day) followed by a nonveg feast on sunday,and a feast for me on Monday!!Chepa pulusu is something that becomes tastier the next day and you are guaranteed to lick the vessel clean the next day!!Chepa pulusu has thus become one of my most frequently made fish curry at home, a recipe that has been passed on to me by all those sweet telugu friends...So Three cheers to Andhra food and here is my recipe:<br /><br /><strong>Ingredients</strong><br /><br />Fish- 500g(I have used seer fish.Generally cat fish is preferred)-cut inot pieces<br />Turmeric powder- 1/4 spoon<br />Coriander powder-2 tsp <br />Red chili powder-1 1/2tsp(u may reduce if u want it less hot) <br />Fenugreek powder- 1/4 tbsp <br />Garam Masala-1 tsp(cloves+cinnamon+cardamom+fennel+aniseed-powder)<br />Tamarind pulp-1 cup(=1tsp tamarind concentrate paste) <br />Onion-1large-chopped thin <br />Tomato- 1 <br />Green chilli-4(slitted)<br />Mustard seeds-1tsp(optional) <br />Cuminseed- 1 tsp (optional)<br />curry leaves-1sprig <br />Oil -as required<br />Copra/Dessicated coconut/Fresh coconut-1tbsp<br />Coriander leaves-1 bunch-chopped<br />Salt-as required<br /><br />  <br />Method:<br /><br />Wash the fish pieces with salt and turmeric.Marinate it with a pinch of turmeric, chilli powder,and salt.<br /><br />Heat oil in a large mouthed vessel.Add mustard,cumin and curry leaves.Once they have spluttered.Add onions and green chillies.Add tomato.Saute them for a 3 minutes till it becomes trasnsluscent.Add all the spice powders.Saute for a couple of minutes.Add the tamarind pulp or paste.(Add water if required).When the pulp cooks to a medium thick consistency add fish pieces and grated coconut.Add salt as required.Cook till the fish pieces become soft and well cooked on medium flame.Add a pinch of jaggery for a wonderful twist to the taste(optional). <br /><br />Finally garnish with coriander leaves and enjoy with rice/roti/parathas.<em><strong>You may add raw mango pieces during the mango season,but reduce the tamarind accordingly. </strong></em><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/07/chepa-pulusu.html" title="permanent link">2:19 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115407838770304489"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115407838770304489;>14 comments</a>
      
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    <h3 class="post-title">
	 
	 A simple meal meme
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage7.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage7.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><li><a href="http://malluspice.blogspot.com/">Shaheen</a></li> had tagged me for a meme on 'Simple meals' to help out her sis-in-law.Well a simple meal is what I too was looking for..... after all the nonvegetarian food and the heavy desserts I wanted my intestines to have something more soothing...This simple meal is for you shaheen.A simple Mathan Erissery,Cabbage varavu,Moru varuthittathu,and some vaddiyalu(sago fritters)/pappadam.I would still be tempted to have one <li><a href="http://isouthpotpourri.blogspot.com/2006/07/silver-pomfret-fryavoli-porichathu.html#links">Avoli Fry</a></li> or Ayila fry or any other fish fry....a Malayali's weakness always!!My husband keeps pulling my leg,<em>'keralawali pathi ko chodengey 'magar' machli ko nahi!!</em>(A kerala girl will be willing to foresake her husband but not fish)!!...Yes we are indeed very much obsessed with fish like many of our coastal counterparts...So here is the simple combo meal:<br /><br /><strong>Mathan Erissery:</strong><br />If you cant get Mathan/Pumpkin you may substitute it with most of the vegetables available.The recipe remains the same,taste varies with the vegetable.If you cant get fresh coconut,substitute with dessicated coconut/coconut milk or even cashews.I have in fact added a little cashew and fresh coconut here for a new twist.<br /><br />Pumpkin/Mathan-100g( cut into small pieces) <br />Dal-1 cup<br />Red chilli powder-1 tsp<br />Turmeric powder 1/4tsp <br />Water 3cups <br />Salt -as required<br />Grated coconut - 4tbsp<br />Cashew-50g(Optional,not added traditionally) <br />Cumin seeds -1/4 tsp <br />Ghee -1tbsp<br />Coconut oil-1/2 tbsp <br />Mustard seeds 1/4tsp<br />Curry leaves-1 sprig<br />Dry Red chilli-2 <br /><br /><br />Method: <br />Cut the Pumpkin.Remove the fibrous matter inside with a spoon and cut into smaller pieces.Add 3 cups of water to the pumpkin pieces and dal along with chillipowder(some add pepper powder, instead) and turmeric powder and pressure cook till the dal becomes soft(5 minutes).Grind half the grated coconut,cashew(if adding) and cumin seeds together into a medium fine paste and add to the cooked dal.Cook for another 3 minutes.<br />Saute the remaining coconut in a low flame till brown in colour.Keep it aside. <br />Season mustard seeds,curry leaves, dry red chilli in ghee and coconut oil(optional).Add the seasoning to the cooked dal along with the roasted cococnut shavings. Mix well. Serve hot with steamed rice!<br /><br /><strong>Cabbage Varavu:</strong><br /><br />Cabbage-chopped thin-2 cups<br />Ginger-1 tsp(grated)<br />Green chillies-5<br />Turmeric-1/4 tsp<br />Onion-1 large<br />Green peas-50g<br />Blackgram-1/2 tsp(optional)<br />Cumin seed-1/4 tsp(optional)<br />Mustard-1/2 tsp<br />Oil-for cooking<br />dry red chillies-2(cut into pieces)<br />curry leaves-1 sprig<br />Grated coconut-2tbsp(Optional)<br />Salt-as required<br /><br /><strong>Method:</strong><br /><br />Mix together cabbage,onion,green chillies,turmeric powder and salt well with the hand.Now heat oil in a wok.Splutter mustard,cumin,blackgram,curry leaves,dry red chillies.Add the cabbage onion mixture and green peas.Mix well with the seasoning and allow it to cook for 3-5 minutes with the lid closed.You may sprinkle a little water,if required, for cooking.Add grated coconut and saute for a couple of minutes.Serve hot as a side dish with rice.(If fresh coconut is not available,u can avoid it,cabbage will still taste good).<br /><br /><strong>Moru Varuthittathu:</strong><br /><br />For a sour combination with the dal,I made some quick moru varuthittathu as well.Just beat the curd.Prepare a seasoning of chopped onion(1/2 an onion),a pinch of turmeric,a tsp of grated ginger,1/2 tspmustard,one sprig of curry leaves,(if u dont have curry leaves,add parsley)2dry red chillies.Add this seasoning to the beaten curd and your moru varuthittathu is ready.<br /><br />Fry some sago fritters or papad,your simple meal is ready!!<br /><br /><br />There are plenty of other simple recipes in my collection which could be of use to shaheen's s-i-l like payar&pachakkaya mezhukkupuratti,injithair,ghee rice,khichdi,etc...<br /><br />What a soothing feeling to have a simple rice and dal menu!!<br /><br />Here is another simple recipe added to the collection:<br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01650.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01650.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Boiled Egg Bhurjhi:</strong><br />A simple egg bhurjhi which goes well with chappathis and parathas....could be a good bachelor recipe too... straight to the recipe:<br /><br /><strong>Ingredients:</strong><br /><br />Eggs-3-boiled and cut into pieces.<br />chillipowder-1/2tsp<br />Turmeric powder-1/4 tsp<br />Pepper powder-1/2 tsp<br />Green chilli-2-chopped thin<br />Onion-1 large-chopped thin<br />Mustard-1/2 tsp<br />Curry leaves-1 sprig<br />Coriander leaves-3 sprigs<br />Salt-as required<br />Oil-as required<br /><br /><strong>Method:</strong><br /><br />Cut the boiled eggs into small pieces.Heat oil in a small wok.Add mustard and curry leaves.Once they have spluttered add onion.Saute till it becomes golden brown.Add the spice powders and the chopped eggs.Add salt as required.Saute for 3-4 minutes.Finally garnish with coriander leaves and serve hot with chappathis.<br /><br /><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01654.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01654.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/07/simple-meal-meme.html" title="permanent link">1:08 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115407647865648773"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115407647865648773;>11 comments</a>
      
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  <h2 class="date-header">Monday, July 24, 2006</h2>

  
    
       
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    <div class="post"><a name="115374502658424780"></a>
         
    <h3 class="post-title">
	 
	 ChattiPathiri-A Malabar Muslim/Mappila Speciality
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01623.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01623.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a> <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I had postponed making this favourite Malabar delicacy for a long time hoping to get Pathiri Chatti,a traditional shallow mud vessel in which we make <strong>pathiri,kuthappam</strong>, and many more Malabar delicacies, from home.It did not look like I could wait longer....So thought of personalising it a little bit to suit my conditions....a few changes,but the output remained the same....A very sad thing this time is that I'm not able to post all the step by step snaps...I dont know what I did while transferring all the snaps from the camera...I'm not able to locate the folder now!!Luckily I had eaten only a piece of it...so I have here for you the remaining Chattipathiri!!(So sorry pals,next time...shall be more careful!)<br /><br />Malabar Muslims,as I have said elsewhere in some of my Malabar recipe posts,have had a classic culinary culture,very distinct and unique,much influenced by the Arab,Moghul and the local Kerala cuisine.The recipes are very exotic like stuffed 'AaduPorichathu',Goat roast where Goat is  stuffed with marinated chicken, and that chicken stuffed with eggs!!(Isn't that really exotic?);<br />Stuffed mussels fry(Arikadukka),stuffed chickenfry<br />(Kozhi(Koyi)NirachuPorichathu),Barbecued Fish(Meen chuttathu),KozhipidiMeenpathiri,AdukkuPathiri,<br />Madakkiroti,Kuthappam,Nermapathiri,<br />ChemmenMulakittathu,Gothampathiri,MuttonIshtu<br />Kozhicurry,Mutton curry,Beef chaps,Tharipayasam,<br />MeenBiriyani,KozhiBiriyani,Jeerakakanji,<br />Kalthappam,Kinnathappam,Muttamala,<br />Alsa ,Unnakkayaetc etc<br />....of which some I have made an attempt to post....<br />and many remain!!<br /><br /><br />Chatti pathiri may perhaps be called the Malabar style layered cake!This can be a five layered or 10 layered or even 20 layered chattipathiri...depends on how big the occasion is !!This is a must for any big get together in a Mappila(Malabar Muslim) family and during special occasions like Ramzan. I am a Malabari who has grown seeing my mother and many of my 'ithathas' do these various recipes...I still remember those days.... during a 'Puyyapla thakkaaram(salkaaram)',a banquet for the newly married, my mother used to join the 'ithathas' in making all these delicacies...and they used to do the same for us wheneve we had a big get together...It was an amazing relationship that we had with our sweet muslim neighbours...Here is the recipe,which some of you had already asked me:<br /><br /><strong>Ingredients:</strong><br /><strong>For Pathiri:</strong><br />AllPurpose flour/maida-100g(for making 6 layers)<br />Oil-1 tbsp <br />Water-as required<br />Salt-as required<br /><br /><br /><strong>Filling:</strong><br />Eggs-3 <br />Sugar-5tbsp(Can adjust according to u'r preferences) <br />Ghee-1 tbsp  <br />Grated coconut-3 tbsp <br />Raisins-25g<br />Cashew nuts-25g(broken)<br />Poppy seeds/Khuskhus-3tbsp<br />Cardamom powder-1 tsp<br /><br /><strong>For coating:</strong><br />Eggs-3<br />Sugar-4tbsp<br />Cardamom-a pinch<br /><strong>Method:</strong><br /><br />Mix the flour with water,oil and salt and knead into a dough like that of Chappathi,medium thick.Using a roller pin roll it out into paper-thin chapathies of uniform size(~8inches diameter) on a dusted flour board.Heat a griddle and  cook the chappathies<strong> lightly</strong> on a tawa.You can vary the size of the chappathi depending on the size of the pathiri chatti or the vessel in which you are baking it.<br /><br />Beat 3 eggs with sugar,1tbsp ghee, and cardamom.Heat a wok.Add 1 tbsp ghee,saute raisins,cashewnuts,poppy seeds and grated coconut until they change the colour slightly.Now add the beaten egg and scrambled the whole mixture. Keep it  aside. <br /><br />Beat the remaining eggs, sugar and cardamom and keep aside.<br /><br />Take a non-stick baking tray, spread 1 tsp oil or ghee all around(spray the nonstick oil).Keep one chapathi as the  first layer.Now dip the second chapathi in the egg mixture,coat well and place it on top.Arrange the scrambled egg mixture. Keep another chappathi on top.Make a new layer.Keep adding the egg-coating at each step and finally pour the remaining egg mixture over the sides and on the top. Garnish it with cashew nuts and raisins and bake in an oven for nearly 15 mintues or till the whole pathiri turns golden.Traditionally the baking is done in a sealed container with the coconut husk embers on top....Though a little bit of a process the delicacy is definitely worth the trouble...especially for all those with a sweet tooth!!<br /><br />This shall be my entry for JFI-4 hosted by<li><a href="http://santhiskitchen.netfirms.com/nfblog/">Santhi</a></li> and for<br /><li><a href="http://en-ulagam.blogspot.com/2006/07/from-my-rasoi-7.html">FMR</a></li> hosted by Revathi.<br /><br />Another similar Malabar pathiri is <strong>Adukku Pathiri</strong>...thought I'll share the recipe here,if anybody is interested....shall post the snaps ASAP.<br /><br /><strong>AdukkuPathiri</strong><br /><br /><em>Egg Batter </em><br /><br />Egg-4 <br />Sugar-4tbsp <br />Coconut milk-4tbsp <br />Turmeric powder-a pinch <br />Cardamom-3 pods <br />Salt-a pinch <br /><br /><em>For the Rice Batter </em><br /><br />Rice flour-4 dessert spoon <br />Coconut milk-300ml <br />Sugar- 5 table spoon:<br />Cardamom -4pods<br />Ghee as required <br />Salt-a pinch <br /><strong>Method</strong><br /><br />Beat the eggs and sugar along with the rest of the ingredients and keep it aside. <br />Make the  rice batter mixing rice flour, coconut milk, sugar, pinch of salt, cardamom. Grease a small vessel that can fit into your pressure cooker.Pour some water in the pressure cooker and keep the vessel int it.First pour 4-table spoon rice batter into the greased vessel and steam it till it is done.Now brush 1tsp ghee evenly on the cooked layer.Now pour 2table spoon egg batter and steam till it is cooked. Once the egg batter layer is cooked, pour again 4-table spoon rice batter and steam. You need not apply ghee on the egg batter. Apply ghee only on the rice batter layer. Repeat this until you finish both the batter.When all batter is over steam once again for 2-3 minutes.Now remove from fire. Allow it to cool, and remove from cooker.Cut it into desired shapes and serve as a snack. It will give beautiful layers of yellow and white once cut into shapes.<br /><br /><br />Other Malabar Recipes:<br /><li><a href="http://isouthpotpourri.blogspot.com/2006/06/unnakaya-malabar-speciality.html#links">Unnakaaya</a></li><br /><li><a href="http://isouthpotpourri.blogspot.com/2006/06/malabar-meen-biriyani_115107197955985485.html#links">MeenBiriyani</a></li><br /><li><a href="http://isouthpotpourri.blogspot.com/2006/07/mutta-choru-malabar-kozhi-curry.html#links">Mutta choru&Kozhicurry</a></li><br /><li><a href="http://isouthpotpourri.blogspot.com/2006/05/naadan-mathi-puliyum-mulakum.html#links">MathiPuliyumMulakum</a></li><br /><li><a href="http://isouthpotpourri.blogspot.com/2006/05/neichor-toddy-shop-style-mutton.html#links">Neichor&Mutton curry</a></li><br /><li><a href="http://isouthpotpourri.blogspot.com/2006/07/mutton-ishtumutton-stew_21.html#links">MuttonIshtu</a></li><br /><li><a href="http://isouthpotpourri.blogspot.com/2006/05/ari-pathiri-malabar-muslim-specialitya.html#links">Aripathiri/NermaPathiri</a></li><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/07/chattipathiri-malabar-muslimmappila.html" title="permanent link">5:42 AM</a></em>

      
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  <h2 class="date-header">Saturday, July 22, 2006</h2>

  
    
       
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    <div class="post"><a name="115358503759669739"></a>
         
    <h3 class="post-title">
	 
	 Chicken Pizza
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01601.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01601.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a> <br /><br /><a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC01597.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC01597.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Many romances have been woven around a pizza,many celebrations have been completed over a pizza,many stories shared over a pizza,...this flat bread from Italy has swept the world off its feet...be it the thick crusted Chicago Pizza or the very thin Romano Pizza...adults and kids alike have fallen flat over this Italian beauty.<br />She is luscious with varied and rich toppings, ranging from the vegetarian to the non vegetarian...Wherever she went people welcomed her with open arms. I was always hesitant to try a home made pizza until our<br /><li><a href="http://myworksh0p.blogspot.com//">RP's</a></li><br />post came up.Though I had read plenty of Pizza recipes I wasnt really sure whether we could really make it at home...the advantage of blogging is that we can always fall back upon the experiences of someone like us who has already tried and tested the recipe...My husband was really awe struck eating my Pizza!!Thanx RP, thanx a lot...Pizza,Lassagna,ravioli....all those exotic Italian dishes have always been my favourite.....So now with a new confidence I tried my first Pizza...and that was indeed so classy in taste....Here is what I did for making my Chicken Pizza.<br /><br /><strong>Ingredients:</strong><br /><br />Whole wheat flour-1 cup<br />All Purpose flour-1 cup<br />Extra Virgin Olive oil-as requuired<br />Salt-as required<br />Fast Action Dry yeast-15g<br />sugar-1/2 tsp<br />Warm water- as required<br />Arrabbiata Sauce-1 1/2tbsp each for each Pizza<br />Chicken breasts-100g(minced)<br />Onion-1 small-minced<br />Capsicum-1-chopped<br />Celery-5 stalks-chopped<br />Mushroom-3-chopped<br />Garlic powder-1 tsp<br />Dried basil leaves-a pinch<br />Rosemary-a pinch<br />Oregano- a pinch<br />Mozarella Cheese-as required<br /><br /><strong>Method:</strong><br /><br />Prepare yeast ferment in 1/4 cup warm water adding 1/2 tsp sugar.Leave it for 10 minutes.Once the yeast has properly risen add this to the flour along with 2 tbsp olive oil and hot water.Knead well into a medium soft dough.Cover with a moist towel and allow it to ferment for an hour to something more than 50% its volume. <br /><br />Meanwhile marinate the minced chicken with a little salt and pepper for 10 minutes.To prepare the topping,heat Olive oil in a wok.Add onions,when it becomes transluscent add marinated chicken.Saute for 10minutes on medium flame.Now add garlicpowder, oregano,rosemary,and basil.Saute for a minute.Add capsicum,mushroom and celery.Saute till they become soft.Remove it from fire and keep aside.<br /><br />Next comes the sauce.Both white and red sauces are used.Red sauces contain tomato whereas the white sauce doesnt use tomato.I did not make any sauce as such. I used the classic Italian<em><strong> Arrabbiata sauce</strong></em>(Lloyd Grosman's) which contains olive oil,red chilli,garlic,tomato and the typical Italian herbs.The authentic pizza makers(courtesy:my Italian cookbooks) advise us not to use the ready made sauce,they say that the tomato pieces have to bake over the pizza crust.You could make u'r sauce with some diced tomatoes,a little mayonnaise and herbs of your choice(RP's sauce is also equally good)<br /><br />Preheat your oven to 230 degree celsius well before starting the baking.If the oven is not hot enough,the crust will not rise up.Take the dough,divide it into equal portions.Make small balls out of it and spread it out slowly with your hand on a dusted flour board, without applying much pressure into the required size rounds/rims.The Italian chefs advise us not to use the roller pin for spreading.Well,in this world where we are running short of time,we may use the roller pin with a slight compromise on the texture of the crust.I tried both with hand and with the roller pin....there is a slight difference in texture which perhaps could be forgiven!!<br /><br /><br />I did not have a Pizza stone.I just used one of my tin baking trays(the result wasnt much different from the standard Pizza).Grease the tray with nonstick oil spray.Place the spread out batter on to the tray.Pour 1 tbsp sauce on to it.Spread it uniformly.Now spread the chicken topping on to it. Add the Mozarella cheese on top.I have been just moderately  generous with my cheese toppings...but more the cheese tastier the Pizza generally.Finally drizzle half a table spoon sauce over the cheese to partially cover the cheese( for a slow melting of the cheese).Bake the Pizza for nearly 12 minutes or till the cheese melts and spreads. Enjoy hot....My first home Pizza was indeed a great success...thanks to all the mentors.Here are a couple of interesting and useful Pizza links for more information.<br /><br /><li><a href="http://www.think2020.com/jv/recipe.htm">Pizza</a></li><br /><li><a href="http://en.wikipedia.org/wiki/Pizza">More about Pizza</a></li><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/07/chicken-pizza.html" title="permanent link">9:16 AM</a></em>

      
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  <h2 class="date-header">Friday, July 21, 2006</h2>

  
    
       
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    <div class="post"><a name="115349876676731303"></a>
         
    <h3 class="post-title">
	 
	 Mutton Ishtu/Mutton Stew
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01589.1.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01589.1.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Mutton Ishtu/Mutton Stew is a very common style of cooking mutton in Kerala,especially as a combination for Vellayappam,Palappam,Kallappam,Noolpittu(Idiyappam),Puttu etc...Mutton stew is in fact a european recipe and I guess the colonialism might have introduced this recipe to our mothers and grandmothers who Indianised it as 'Mutton Ishtu' with their Indian spices!This deceptively bland looking Mutton stew is but one of the most gorgeous mutton preparations...I have seen some add vegetables like carrot to the gravy, but I being a 'pure' nonvegetarian have not allowed any corruption of my mutton!! Here is the Mutton Stew recipe that I have learnt from my mother...<br /><br /><strong>Ingredients:</strong><br /><br />Mutton-250 g-cleaned & cut into pieces<br />Ginger-25g-pounded<br />Garlic-20g-pounded<br />Green Chilli-4-slitted<br />Cinnamon stick-1 inch-broken<br />Cloves-7<br />Cardamom-5(crushed)<br />Fennel seeds-1/2tsp<br />Curry leaves-2 sprigs<br />Potato-2 large-Diced<br />Red Onion-1 large-chopped<br />Indian shallots-50g-chopped<br />Coconut milk-1 cup(thick)<br />Pepper corns-1tsp-pounded<br />Water-3/4 cup<br />Salt-as required<br />Oil-1 1/2 tbsp<br />Coriander leaves-optional<br /><br /><strong>Method:</strong><br /><br />Marinate  the cleaned and cut mutton pieces with half a teaspoon pepper powder and salt.(some add a little lemon juice to marinate,bt I have not added)Heat oil in a wok.Saute curry leaves,cardamom,cinnamon,fennel seeds, onion,shallots,ginger,garlic,green chillies(in the same order) till they become transluscent.Add the potato and the mutton.Saute for a couple of minutes. Now add water and cook it till done.(I pressure cooked it for 5 whistles).Now add the pounded pepper corns and cook futher for a couple of minutes.Finally add the coconut milk,mix well and switch off the stove. Let it remain for sometime.You may garnish it with coriander leaves and serve it hot with any of these dishes: <Li><a href="http://isouthpotpourri.blogspot.com/2006/04/steamed-unni-palappam.html#links">UnniPaalappam</a></li><br /><li><a href="http://injimanga.blogspot.com/2006/05/art-of-paalappam-milk-pancake.html">Paalappam</a></li><br /><li><a href="http://isouthpotpourri.blogspot.com/2006/05/ari-pathiri-malabar-muslim-specialitya.html#links">AriPathiri</a></li><br /><li><a href="http://isouthpotpourri.blogspot.com/2006/05/oru-puttu-vishesham.html#links">Puttu</a></li><br /><li><a href="http://isouthpotpourri.blogspot.com/2006/04/kerala-porota.html#links">KeralaPorota</a></li><br /><li><a href="http://isouthpotpourri.blogspot.com/2006/05/thenga-dosakobbari-dosacoconut-dosa.html#links">Thenga dosa</a></li><br /><li><a href="http://isouthpotpourri.blogspot.com/2006/06/chappathi-for-beginners.html#links">Chappathi</a></li><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01595.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01595.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/07/mutton-ishtumutton-stew_21.html" title="permanent link">9:17 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115349876676731303"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115349876676731303;>7 comments</a>
      
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  <h2 class="date-header">Thursday, July 20, 2006</h2>

  
    
       
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    <div class="post"><a name="115342407160997310"></a>
         
    <h3 class="post-title">
	 
	 Kothu Porotta/Chilli Porotta
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01559.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01559.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I had resolved to stop blogging for a while...for it was becoming too much of an obsession and my husband has started showing signs of discomfort..... he has suddenly become very 'health conscious' and the  argument is that I'm tempted to do more cooking for the sake of blogging!!("Blogging hey tho hum hey"-His oft repeated dialogue!!)Fair enough...I thought I should hold back and rather just drool over other blogger's culinary experiments...So...to blog or not to blog was the question!! But when bloggers like Archana tempt me with her <li><a href="http://arcthomas.blogspot.com/2006/07/chilly-crepes-multilayered-indian-flat.html">ChillyCrepes</a></li>how can a food glutton like me not be reminded and tempted to make Kothu Porotta/Chilli porotta....So like many other resolutions this one again has vanished to thin air!<br /><br />Porotta is synonymous with the 'thattukadas'(street vendors) in kerala and has now migrated to the tables of elite restaurants and achieved great respectability.With time Porota has evolved into plenty of varieties like <em><strong>'Chilly porota(Kothu Porotta),Erachi porotta (beef), fish porotta, chicken porotta, vegetable stuffed porotta, cheese mushroom porotta, Kichipalayam porotta and the two-in-one porota'</strong></em>- the names mostly given by our thatttukadas!!.The making of Porota itself is an art. I have in my childhood days stood in admiration,wide eyed and mouth opened, at the dough gymnastics that the thattukada porota makers did...kneading, hitting, spreading,swiveling in the air....I fancied the dough swiveling and falling  on the ground but the expert cook never missed it!!....that's indeed an art...but as I grew up never dared to try it because of those complicated images of porota making in my mind until late when my mom taught me an easy method to make <li><a href="http://isouthpotpourri.blogspot.com/2006/04/kerala-porota.html#links">KeralaPorota</a></li> which<li><a href="http://deepann.wordpress.com/2006/02/20/kerala-porotta/#comments">Annita</a></li>too has explained thro' her beautiful pictures.<br />Here's how I did my Kothu Porota:<br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01557.0.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01557.0.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Ingredients:</strong><br /><br />Kerala Porota-3- cut into small pieces<br />Egg-1<br />Ginger+Garlic-25g-chopped<br />Onion-1 large-chopped<br />Shimla Mirch/Capsicum-1-chopped<br />Spring onion-6 stalks-chopped<br />Chilli powder-1/2 tsp<br />Turmeric powder-1/4tsp<br />Green chillies-3 chopped<br />Tomato Sauce-3 tbsp<br />Soya sauce-2 tsp<br />Red chilli sauce-2tsp<br />Oil-2 tbsp<br />Coriander leaves-a few sprigs<br />Salt-as required<br /><br /><strong>Method</strong><br /><br />Heat oil in a wok.Saute onion,green chillies,ginger,garlic,capsicum&spring onion till they become transluscent.Now add chilli powder,turmeric powder.Saute for a minute.Add the sauces one by one.Mix well.Add the Porotta pieces.Mix together and cook for 2 or 3 minutes.Break egg into it.Mix well. Cook till the egg dries up.Finally garnish with coriander leaves and enjoy!!&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/07/kothu-porottachilli-porotta.html" title="permanent link">12:02 PM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115342407160997310"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115342407160997310;>7 comments</a>
      
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  <h2 class="date-header">Wednesday, July 19, 2006</h2>

  
    
       
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    <div class="post"><a name="115334102242680204"></a>
         
    <h3 class="post-title">
	 
	 Bendekai kadi
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01550.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01550.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/07/bendekai-kadi.html" title="permanent link">1:29 PM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115334102242680204"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115334102242680204;>0 comments</a>
      
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    <div class="post"><a name="115334100216989542"></a>
         
    <h3 class="post-title">
	 
	 StrawberrySrikhandJelly!!
	 
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	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01554.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01554.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />What will I do if I wanted to have Ashwini's<li><a href="http://food-forthought.blogspot.com/2006/06/jihva-for-strawberries-shrikhand.html">Strawberry Srikhand</a></li> and Sumi's<br /><li><a href="http://kitchenwonders.blogspot.com/2006/07/strawberry-and-yoghurt-jelly.html">StrawberryYoghurtJelly</a></li> at the same time?Combine both!! That's exactly what I did to make this very tasty dessert.This is how I combined Ashwini and Sumi!!<br /><br /><strong>Ingredients:</strong><br /><br />Straw berry Puree-1/2 cup(blended without adding water)<br />Yoghurt-1/2 cup<br />Sugar-4tbsp<br />Dried nuts-25 g<br />Raisins-10g<br />Glazed cherries-15g<br />Fine leaf Gelatine-7 leaves<br />HotWater-3 tbsp<br />Honey-2 tbsp<br /><strong>Method</strong><br /><br />Soak the gelatine in a bowl of cold water for 5 minutes.It starts swelling up.Squeeze out excess water and place it in a sauce pan over gentle heat,stirring it.Once melted add about 3tbsp hot water and mix well.Blend together the strawberry puree,yoghurt and sugar. Mix it with gelatine.Pour it into a mould.Add the dry nuts,raisins and glazed cherry.Refrigerate it to set. Once it is set invert it into the serving dish. Drizzle 2 tbsp Honey and enjoy the dessert!!<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/07/strawberrysrikhandjelly.html" title="permanent link">1:29 PM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115334100216989542"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115334100216989542;>3 comments</a>
      
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  <h2 class="date-header">Tuesday, July 18, 2006</h2>

  
    
       
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    <div class="post"><a name="115323721875376725"></a>
         
    <h3 class="post-title">
	 
	 Silver Pomfret fry/Avoli Porichathu
	 
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	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01533.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01533.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01539.0.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01539.0.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a> <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Silver Pomfrets,called as Avoli/Akoli in Malayalam(Sorry, I dont know in other languages!)is always the no.1 fish delicacy that we always had on our dining table especially when the occasion was very special due to the presence of a guest or due to some celebration. Be it as a simple fry or in gravy form,this is perhaps one of the tastiest fish that one can always have.I cant say anything more.... I love this Silver beauty!Here is my Pomfret fry recipe:<br /><br /><strong>Ingredients:</strong><br /><br />Silver Pomfrets-2- Medium size<br />Ginger+Garlic+Green chillies-1 tbsp(Pounded fine)<br />Curry leaves-1 sprig<br />Red chilli powder-1/2tsp(or more)<br />Turmeric powder-1/2 tsp<br />pepper powder-1/2 tsp<br />Salt-as required<br />Oil-for shallow frying<br /><br /><strong>Method</strong><br /><br />Make a small gash on the side of the Pomfret and remove the intestines and clean well.Make small gashes thro'out the body of the Pomfret.Rub in salt,turmeric powder,chilli powder. Keep it for 10 minutes.Now heat oil in a frying pan.Fry the pomfrets on slow fire till both the sides are cooked well.Now add the curry leaves and the pounded ginger,garlic,green chillies.(If you add this earlier, the whole masala will get charred).Carefully turn the pomfret on both the sides so that this masala spreads all over.Reduce the flame. Cook it for another couple of minutes and the fry is now ready to go with steamed rice.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/07/silver-pomfret-fryavoli-porichathu.html" title="permanent link">8:39 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115323721875376725"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115323721875376725;>11 comments</a>
      
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    <div class="post"><a name="115323686584876651"></a>
         
    <h3 class="post-title">
	 
	 Fish Moly/Fish in Coconut milk gravy
	 
    </h3>

    
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	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01547.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01547.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01546.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01546.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Why would have somebody named it as Fish moly,this Fish curry in rich creamy coconut milk?...I have no idea! Could it be that some 'Moly' cooked it for the first time!! Be it by Moly or by Boban, this is quite a popular Fish curry in Kerala, especially in the South Kerala. Most of the Kerala fish curries are lightly spiced...It looks as though Keralites were more keen to have the fish dominate the flavour rather than the spices.Whereas a fish curry in Andhra or Karnataka is more spiced than an ordinary Kerala fish curry where often the base remained more or less the same and the fish that you added,be it pomfret,shark,prawns,king fish, made the difference.<br />It is indeed a very easy fish recipe.<br /><br /><strong>Ingredients:</strong><br /><br />Fish-250g(any firm fleshed fish-I used steak fish)-cleaned & cut<br />Ginger-20g(julienned)<br />Garlic-20g(pounded)<br />Green Chillies-4(pounded)<br />Black Peppercorns-10(pounded)<br />Turmeric powder-1 pinch<br />lemonjuice-2tsp(ptional)<br />Tomato-2-medium-sliced<br />Onion-1 large-sliced<br />Coconut milk-thin-1 cup<br />Coconut milk-thick-1 cup<br />Curry leaves-1 sprig<br />Water-3/4cup<br />Salt-as required<br />Oil-as required<br /><br /><strong>Method:</strong><br /><br />Marinate fish with a pinch of turmeric,salt and lemon juice and keep it aside for 10 minutes.Heat oil in a large mouthed vessel.Add curry leaves and then onions;saute till they become transluscent.Add ginger,garlic,pepper corns.Saute them for a couple of minutes.Add the fish pieces.Saute for a couple of minutes. Now add the tomato pieces and the thinner coconut milk and water as required.Close the vessel with a lid and allow the fish pieces to cook in this gravy till the pieces are well cooked.Now add the thicker coconut milk and cook further for 3 minutes.Fish moly is ready to be served with steamed rice.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/07/fish-molyfish-in-coconut-milk-gravy.html" title="permanent link">8:33 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115323686584876651"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115323686584876651;>6 comments</a>
      
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    <div class="post"><a name="115322595400899600"></a>
         
    <h3 class="post-title">
	 
	 MysorePak
	 
    </h3>

    
	         <div class="post-body">
	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage4.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage4.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Mysore pak,Jilebi,Laddu,Jhangri,different varieties of Halwa,Jamuns,Rasagolla,....will the list end any where....and will I ever stop drooling over them?!!...I used to chorus along with my father always, that I shall  rather die eating sweets to my content than being forbidden to eat them in the name of diabetes or obesity!!I still remember, my father had just come out of the ICU after his first heart attack, and we ate sneakingly 2 'Perk' before the doctors or visitors came in,he brushed off all the tit bits of the wafer chocolate from his face clean,and was lying down like an innocent kid when people came inside!!India has a huge collection of sweets and desserts that one can never resist... and someone with a sweet tooth,like me, needs the least reason to eat or to make these sweets...Before sharing the recipe, let me warn about the casualties that I have had earlier while making Mysore Pak...<em><strong>If you want to have a real good soft mysore pak, you cannot be very fat conscious and be stingy about your ghee ratio.You may end up with something really too trying for your teeth!!...One more thing is when the flour,sugar and ghee are mixed and cooked over heat... remove it from heat once the flour mix leave the sides...If you prolong it too long you may end up with Mysore Pak good enough to pelt the dogs!!</strong></em> I have had instances where finally,reluctant to throw the tasty but stony amorphous Mysore pak bricks, I had to pound them in the mortar and pestle to eat it as Mysore Pak Podi!!...Having gone thro' these casualties earlier this time I was more careful and  it was worth the trouble. Still I wouldnt call the shape of my Mysore Pak so professional, but the taste was nothing short of it!! Here goes the recipe:<br /><br /><strong>Ingredients:</strong><br />Gram flour/Besan/Chickpea flour-1 cup<br />Sugar-1 cup<br />Ghee-1 cup<br />water-3/4 cups<br /> <br /><strong>Method:</strong><br /><br />Boil sugar with water and reduce it to a thread like syrupy consistency in a heavy based sauce pan.Add ghee to the water and slowly add the gram flour and stir in to mix well with the sugar syrup and ghee.Keep stirring with a wooden ladle and as soon as it starts leaving the sides remove it from fire.Transfer it to a greased plate.Flatten the top with a spatula and cut it out into squares or diamonds before it gets dried up.Let it cool...and enjoy your Mysore Pak!!<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/07/mysorepak.html" title="permanent link">3:14 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115322595400899600"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115322595400899600;>2 comments</a>
      
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  <h2 class="date-header">Sunday, July 16, 2006</h2>

  
    
       
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    <div class="post"><a name="115305590381200455"></a>
         
    <h3 class="post-title">
	 
	 Mirchi Bajji
	 
    </h3>

    
	         <div class="post-body">
	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01511.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01511.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Mirchi Bajji/Mulaku Bajji/Mulaka bajji/Mirappa bajji/Menshinkaya bajji/Chilli bajji....whatever you call it is definitely the queen of bajjis,fritters, and  are quite common as an evening snack in the North and South of India alike...Hot tea and a few chilli bajjis...especially during the rainy season...is a treat!!This was one welcome snack in our hostel menu at B'lore often,and back in chittoor we used to get it from a street vendor....fresh and hot!!Absolutely gorgeous!I was just thinking of our friend Richard...... he would have had his worst shock, had I served him Chilli bajji!!But Chillis for making Bajji is generally not hot....any green pepper that is very mild is used...I used the banana peppers available here...though it was slightly hot,we enjoyed it!Mirchi Bajji can also be eaten as a side dish for some of the South Indian rice dishes like <li><a href="http://isouthpotpourri.blogspot.com/2006/06/chithrannamlemon-rice.html#links">lemon rice</a></li>I made a few bajji's stuffed with mashed potato and tamarind paste for an extra twist... and few just ordinary chilli bajjis.Here's my Mirchi Bajji recipe:<br /><strong>Ingredients: </strong><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01516.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01516.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A><br />Green Banana peppers-10<br />Potato-1 large-cooked-mashed(for stuffed bajjis)<br />Tamarind paste-1/2 tsp(for stuffed bajjis)<br />Chickpea flour-100g<br />Rice flour-1tbsp<br />ginger paste- 1tsp<br />Asafoetida powder- 1 pinch<br />Cumin powder-1tsp<br />Red chilli powder-1 tsp<br />Turmeric powder-1/4tsp<br />Salt-as required<br />water-as required<br />Oil-for deep frying<br /><strong>Method:</strong> Make a thick batter  mixing chickpea fower,rice flour,asafoetida powder,cumin powder,red chilli powder, turmeric powder and salt in water.<A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01517.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01517.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Slit the chillies with its tail end intact.Scoop out the seeds inside.If you dont want stuffed bajjis you can straight away coat the chillis with the batter and deep fry it till golden in the hot oil.For making stuffed bajjis, mix together mashed potato and tamarind paste with a little salt well.Fill this inside each Chilli.Close it well.Dip it in the batter and deep fry it in the oil. Enjoy hot Chilli Bajji with your favourite sauce or just like that with a cup of hot tea!!<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/07/mirchi-bajji.html" title="permanent link">6:17 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115305590381200455"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115305590381200455;>10 comments</a>
      
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  <h2 class="date-header">Saturday, July 15, 2006</h2>

  
    
       
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    <div class="post"><a name="115297645876826895"></a>
         
    <h3 class="post-title">
	 
	 Methi Alu Tikki inArrabbiata Sauce
	 
    </h3>

    
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	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01507.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01507.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I was feeling quite bored...and wanted something really fiery to pep up my spirits...the weather too wasnt very reciprocating...the more I looked outside the more sad I felt...I think I have started becoming homesick....still more months to go...september seems very far...I dont watch much 'tely' when I am alone...browsing the blogs...I have had enough for the dy...just then remembered reading how food can alter the moods and how tailor made food is served for patients suffering from depression to pep up the spirits...So off to kitchen...another reason to justify my gluttony!!;)Started off to make plain 'alu tikki'....then there was some methi leaves  wrinkling her face at me....So the plan became 'methi alu tikki'...Checked in the pantry...anything interesting?...There was this Lloyd's Grosman's Arrabbiata(literally translated as angry!)Sauce giving me a seducing smile and with the added description that it is a classic Italian sauce known to be quite fiery(but for me she was still a weakling!!).So my tikki became 'Methi Alu Tikki in Arrabbiata sauce'...sounded more like a postmodernist technique!!....Here goes my recipe:<br /><br /><br /><strong>Ingredients:</strong><br /><br />Potato-2 large(cooked and mashed)<br />Green chilli-4(chopped thin)<br />Methi leaves-50g(chopped thin)<br />Turmeric-a pinch<br />Chilli powder-1/2 tsp<br />Pepper powder-1/4 tsp<br />Corn flour-1 tsp<br />Arrabbiata sauce-1 1/2 tbsp<br />Oil-as required<br />Salt-as required<br />Coriander leaves-as rqd<br /><br /><strong>Method:</strong><br />Heat oil in a wok.Add methi leaves,chilli powder,turmeric and pepper powder.Saute of 3 minutes.Now add the mashed potato,corn flour,arrabbiata sauce and salt as required.Mix well. Cook everything together for 3 minutes.Remove from stove,cool it and make small balls out of it.Flatten it slightly and shallow fry it on a hot griddle.Turn sides till the tikkis become golden brown.Garnish with coriander leaves and serve it hot with tomato ketch up.For those who want to make the sauce at home,here is a fellow blogger's recipe for <br /><li><a href="http://whatsforlunchhoney.blogspot.com/2006/07/three-sauces-basics.html#links">Arrabbiata Sauce</a></li><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/07/methi-alu-tikki-inarrabbiata-sauce.html" title="permanent link">8:12 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115297645876826895"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115297645876826895;>0 comments</a>
      
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  <h2 class="date-header">Friday, July 14, 2006</h2>

  
    
       
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    <div class="post"><a name="115287910537917710"></a>
         
    <h3 class="post-title">
	 
	 Avocado Gulkhand
	 
    </h3>

    
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	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01498.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01498.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Back in India there used to be a shop at Malleshwaram in B'lore where people used to queue up for Gulkhand...I remember it was my 'Iyer Ponnu' who introduced me to the lusciousness of Gulkhand....Gulkhand seems to be a Persian influence, like Kewra or  Rose water.It is said that <em>making Gulkhand is an art and traditionally,a ritual</em>....Pink wild roses are picked before full moon....the petals are removed carefully in the evening after the sunset.It is then layered in a silver vessel almost an inch thick(1 angulam thickness i.e.,1 finger length,they say).On top pure cane sugar crystals are spread...this is repated and finally on top honey is poured generously.The vessel is now covered with a silver plate and kept in the prayer room for 15 days.On the 16th evening,everything is mixed together well and stored in a glass jar. This has been <em>a traditional mouthfreshener</em> for Indians for several centuries together...This isnt just a mouthfreshner, rather is considered to be medicinal too.It is used a lot in the Unani treatments. It is considered to be a wonderful coolant for the stomach and the nervous system; good for stomach ulcers,stroke,aids digestion etc.No wonder it is an important ingredient in some of the 'Pan Beedas' that we get in India.When kids hesitate to drink milk, gulkhand is given first and then a hot glass of milk!!Eating Gulkhand in the night is believed to bring rosy dreams!!( a nice excuse perhaps someone found out to fight the bad breath of the partner!!)But if you are sensitive to cold and if you are phlegmatic, it is better not to have rosy dreams!!...Gulkhand is best eaten in the summer, rather than the winter because of its cooling property.<br /><br /><br />I had some avocados in my fridge and I wanted to make something out of it...Avocados can generally be permuted into hot n spicy or sweet combinations... and are generally good to make dips, or chutneys or desserts...I had some stock of Gulkhand left in my pantry still, but very little,I thought of combining both...I had very little Gulkhand so  had to substitute Kewra(rose water) for the major share of the flavour....But the outcome was a heavenly dessert!<br /><br /><br /><strong>Ingredients: </strong><br /><br /><br />Fully ripe Avocados-5(scooped out)<br />Gulkhand-20g<br />Kewra/Rose water-1tsp<br />Honey-3 tbsp<br />Dried nuts-25g<br />Dried fruits-25g<br /><br /><strong>Method:</strong><br /><br />Cut the Avocado into half.Scoop out the pulp.Mix it with dried fruits, dried nuts,gulkhand,kewra,and Honey.Mix well.Scoop it back into the empty shell and a drizzle of honey on top.Enjoy the treat...Kids would love this.You could even scoop a little vanilla ice cream  to make it richer!<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/07/avocado-gulkhand.html" title="permanent link">5:10 AM</a></em>

      
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  <h2 class="date-header">Thursday, July 13, 2006</h2>

  
    
       
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    <div class="post"><a name="115278993447442048"></a>
         
    <h3 class="post-title">
	 
	 Chinese Fried Rice
	 
    </h3>

    
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01488.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01488.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />If you ask 100 people the recipe for chinese fried rice, you will get 100 different varieties, all in the name of chinese fried rice and tasty in their own way...This chinese recipe like many other chinese food has swept the world off the feet and every culture has welcomed it and made their own!...Cultures overlap and habits overlap with the world shrinking more and more with the advent of globalisation and networking in the info high way.I too have my Chinese fried recipe which anybody can claim as theirs,as well!! <br /><br />Chinese fried rice is all about cooked rice fried along with some fried  crunchy vegetables,with a few typical sauces added and one can add variety to it by adding scrambled eggs, cooked chicken, ham, shrimps etc to make fried race which taste differently.In certain restaurants if you ask for Chinese fried rice you get a very rich rice medley of all these...meat,vegetables and egg!!To make Chinese fried rice it is generally preferred to use long grained rice,cooked and refrigerated.Fried rice thus becomes a wonderful option when you have any left over rice....refrigerated rice gives the advantage of having the grains separate, which is considered to be the hall mark of Chinese fried rice.I should say here again that due to my absent mindedness I did miss out slightly on the consistency, I was fancying things and  sauted it a bit more than that was necessary!!...So here's my recipe:<br /><br /><strong>Ingredients:</strong><br /><br />Cooked rice-2 cups<br />Mixed Vegetables-2 cups(cut uniformly-green peppers,peas,cauliflower,Chinese leaves,broccoli,carrot,beans,potato etc)<br />Egg-1(scrambled with a pinch of salt and white pepper)<br />Soya sauce-1 tsp<br />Oyster sauce-1tsp<br />Tomato sauce-1tsp<br />Red Chilli sauce-1tsp<br />Green chilli-1 (optional)<br />Green onion-1(chopped thin)<br />Spring onion-100g(chopped)<br />Garlic-25g-chopped<br />WhitePepperPowder-1tsp<br />Salt-as required<br />Cooked chicken/ham/shrimps-may be added<br /><br /><strong>Method:</strong><br /><br /><br />Heat oil in a wide mouthed wok.Add onion, spring onion,chopped garlic.Saute for a couple of minutes.Now add the remaining vegetables.Saute for 3 or 4 minutes.Should not become too soft...crunchiness should remain.Add the sauces.Saute for a couple of minutes.Now add th cooked rice(rice should not have lumps, break it with hand, if any).Saute everything together.Add pepper and salt as required. Finally add the scrambled eggs. Mix well and serve it hot with any other chinese side dishes like <br /><li><a href="http://isouthpotpourri.blogspot.com/2006/07/fish-manchurian_05.html#links">Manchurians</a></li>.&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/07/chinese-fried-rice.html" title="permanent link">4:06 AM</a></em>

      
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  <h2 class="date-header">Wednesday, July 12, 2006</h2>

  
    
       
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    <div class="post"><a name="115269727380601265"></a>
         
    <h3 class="post-title">
	 
	 When will this manslaughter end...?
	 
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      <div style="clear:both;"></div>The Pain and shock in the eyes of the common man who ran to the blast area and had to shove out hundreds of dead and alive bodies haunts terribly.....when will this manslaughter end???......Our heart goes out to all out there in pain and trauma....<br /><br /><br /><li><a href="http://www.ndtv.com/breakingnews/default.asp?refno=712200624519PM">MumbaiBlast</a></li><br /><br /><li><a href="http://mumbai.metblogs.com/archives/2006/07/mumbai_help.phtml">Mumbaihelp</a></li><br /><br />A helpline for all those who are looking for info and provide help:<br /><li><a href="http://www.mumbaihelp.blogspot.com/">Mumbai helpline</a></li><br /><em>(Thanx Indira)</em><br /><br /><a href="http://photos1.blogger.com/blogger/7797/2727/1600/rains-3.png"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/rains-3.png" border="0" alt="" /></a><br /><br />A smile lost in the bomb blast.....<br />A young man who had woven wonderful dreams of life like all of us is just a memory now....Feel sad thinking that this fellow blogger is no more...May his soul rest in Peace...<br /><br /><br /><li><a href="http://www.amreshsawant.9k.com/">Amaresh</a></li><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/07/when-will-this-manslaughter-end.html" title="permanent link">2:38 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115269727380601265"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115269727380601265;>3 comments</a>
      
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  <h2 class="date-header">Tuesday, July 11, 2006</h2>

  
    
       
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    <div class="post"><a name="115261336310564768"></a>
         
    <h3 class="post-title">
	 
	 Pidi/Spiced Rice dumplings-A traditional Kerala Jacobite Delicacy
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage.36.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage.48.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Blogging has become so much of an obsession that I can sit for hours drooling over the amazing recipes that my fellow bloggers make everyday...sitting and drooling,I have started suffering casualties in my kitchen!...Making Pidi was too bad an experience this time with casualties one after the other...First I forgot the water kept on my stove....'sheeee........' and it  spilt all over my stove,I ran back to find my stove smiling  back at me in the new glory of a hot reviving bath!!...Thinking about something,I poured the hot water to the flour in a jiffy and 'pff.....!'..all the flour on my face and around the stove!! Did I stop still?....Hahaha!! I forgot the last batch of Pidi' and all I had was a charred vessel giving me an ugly smile!!....(Luckily,I had two beautiful batches already done!!...or else would have gone starving)So my Pidi this time has come out after all these trials and tribulations,so shouldnt it be tastier...yes, indeed!!the taste of hard work!!<br /><br /><br /><strong>Pidi</strong> is one of the several traditional dishes that are nearly becoming extinct and can perhaps be eaten only at those few restaurants which still have it in their menu....One could say that it is very much a sister of Kannadiga's favourite<li><a href="http://isouthpotpourri.blogspot.com/2006/04/ragi-mudde-kannadigas-favourite.html#links">RagiMudha</a></li> ....Like <li><a href="http://isouthpotpourri.blogspot.com/2006/05/oru-puttu-vishesham.html#links">puttu</a></li><li><a href="http://isouthpotpourri.blogspot.com/2006/06/itlu-idli.html#links">Idli</a></li>,<strong>pathal</strong>,<li><a href="http://isouthpotpourri.blogspot.com/2006/05/ari-pathiri-malabar-muslim-specialitya.html#links">nermapathiri</a></li>etc this is quite a healthy dish and tasty too!!...I have grown up with several friends from different communities and was lucky to be exposed to a multicultural, multicuisine lifestyle all thro'out....My Jacobite Christian friends back home claimed this 'pidi' to be a special dish made in many of the typical Jacobite families.It was passed on from generation to generation until the new generations became lazy to learn or to try the <strong>pidi </strong>which did demand a little bit of patience and effort....And now it has become more of a nostalgic memory of yesterdays,remaining in the twinkling eyes of the mothers and grandmothers....I too had long forgotten this dish until I happened to listen to an interview in which someone was ruminating on the memories of  chirattaputtu,pidi, pathal,Ada etc...I searched for a pidi recipe online,but couldnt get anything satisfactory...at last decided to ask my pals back home. This is the recipe that some of them have shared with me.<br /><strong>Ingredients</strong><br />Rice Flour-Finely powdered-2 cups(Have extra boiled water-the ratio may vary depending on the quality of the rice flour)<br />Hot water-5 1/2 cups-to mix the flour<br />Water-5 cups water-to boil the dumplings<br />Cumin seed-1 tsp<br />Grated coconut-100g<br />Indian Shallots-200g(minced)<br />Garlic-50g(garlic)<br />Salt-as required<br />Curry leaves-2 sprigs.<br /><br /><strong>Method:</strong><br /><br />Dry roast 1/2 tsp cumin seed,25g garlic(chopped thin),coconut and flour till you can smell the fine aroma of roasted flour and the spice.See to it that the flame is kept medium or else you may end up burning the flour. Now boil water with salt as required.Add 150g baby shallots&1 sprig of curry leaves to it.Now add this spiced water to the roasted rice flour mix.Be careful to add very slowly or else, the rice flour may rise up and spread all over your stove(Casualty no.1,that I had!!)Mix well the flour with a wooden ladle until the whole rice flour becomes a good soft dough.Allow it to cool for some time. Meanwhile boil water with salt,shallots,garlic(pounded) and cumin seed.(You may add a pinch of turmeric,or add any spice to personalise it...but traditionally kept very simple and still very tasty!).Now make dumplings out of the rice dough,i.e., make small rice balls and dip them into the boiling spiced water.<em>Use a wide mouthed deep bottomed vessel for boiling water</em>(Casualty No.2,or else your water may spill over the entire stove and make a mess).Cook the rice dumplings till they are done, for nearly 7 minutes.<em>(If you are making more Pidi in different batches, you may have to add more hot water, for the water you use for boiling the dumplings may get reduced and thickened with each batch of dumplings)</em> Now serve them hot with any spicy nonveg curry like:<br /><br /><li><a href="http://isouthpotpourri.blogspot.com/2006/06/kaju-chicken.html#links">chicken curry</a></li><br /><li><a href="http://isouthpotpourri.blogspot.com/2006/06/royalupachimasala.html#links">KodiPachiMasala</a></li><br /><li><a href="http://isouthpotpourri.blogspot.com/2006/05/neichor-toddy-shop-style-mutton.html#links">ToddyshopMuttoncurry</a></li><br /><li><a href="http://isouthpotpourri.blogspot.com/2006/07/gongura-mamsam-andhra-speciality.html#links">GonguraMamsam</a></li><br /><li><a href="http://isouthpotpourri.blogspot.com/2006/04/andhra-recipe-to-start-with.html#links">EggPulusu</a></li><br /><li><a href="http://isouthpotpourri.blogspot.com/2006/06/kobbariannamomelette-curry.html#links">Omelette curry</a></li><br /><li><a href="http://isouthpotpourri.blogspot.com/2006/05/mutta-puli.html#links">MuttaPuli</a></li><br /><br /><br /><strong>Pathal</strong><br /><br />Pathal is  a dish made out of roasted rice flour mixed in hot water,with just cuminseed,grated coconut& salt added to it,and  spread out in banana leaf like roti/chappathi with hand, and steam cooked till done.You can either eat it with or without curry....No oil..no fat...What a healthy breakfast indeed!<br /><br /><strong>Ada </strong><br /><br />There are different types of Ada...A very common form of Ada is again making the rice dough similarly, with just salt added,spread out in banana leaf with hand,like roti, and then coconut-jaggery/coconut-sugar-cardamom filling is placed in the middle,the edges folded in and sealed,and steam cooked!!...How I love my mother's sweet Adas!!<br /><br /><br />Once you have finished cooking all the dumplings what you would get would be a lightly spiced thick rice soup, to which you may add a little pepper and some chicken/vegetable stock and can enjoy a very comforting hot <strong>rice soup</strong>!<br /><br /><br />A wonderful Rice soup too!!-Bye product of Pidi!!<br /><a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC01485.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC01485.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Thakoli </strong><br /><strong>Thakoli</strong> is another tasty combination of Pidi,which is once again becoming quite extinct.Now that Ann has reminded me, I thought I'll add that too for anybody interested to try. I have eaten this during my school days when my friends used to bring it for lunch and it was indeed very tasty.There were again  individual differences. No two thakoli was similar.But the basic concept was the same.Rice balls cooked in prawn gravy.While some made plain rice balls, some had some fried prawns inside. I would leave it to the fancy of each cook!!The method for preparing the rice balls remain the same. Now let me share the gravy part:<br /><br /><strong>Prawn gravy:</strong><br /><br />Prawns -250g-cleaned,deveined<br />Coriander powder - 2 tbsp <br />Chilly powder - 1 tsp <br />Turmeric powder - 1/2 tsp <br />Garam masala – 1 tsp<br />Shallots/Onion - 1 large-chopped thin<br />Ginger-garlic paste- 2tsp. <br />Green chillies - 4 nos <br />Curry leaves - 1 sprig<br />Coconut milk – ½ cup. <br />Oil-as required<br />Salt - As required <br /><br /><strong>Method </strong><br />Heat oil in a wok.Saute Curry leaves,shallots,ginger-garlic paste,,green chilliesIin the same order)over medium heat.Add coriander powder, chilly powder,garam masala and turmeric powder and mix well.Saute for a minute.Now add prawns and cook until the prawns are done.Finally add the Coconut milk,stir well.Add the prepared Rice dumplings into the gravy and remove from heat.Serve it hot along with the gravy.Undoubtedly it is a royal treat!You could add a wonderful twist to the whole thakoli by frying some shallots and adding it to the rice dumplings before steaming them.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/07/pidispiced-rice-dumplings-traditional.html" title="permanent link">3:21 AM</a></em>

      
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  <h2 class="date-header">Monday, July 10, 2006</h2>

  
    
       
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    <div class="post"><a name="115254717878342306"></a>
         
    <h3 class="post-title">
	 
	 Gongura Mamsam-An Andhra Speciality
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01477.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01477.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />You mention Gongura(Sorrel Leaves),and Telugus all over the world generally become nostalgic,become emotional...drooling....and tell you about the umpteen recipes that you can churn out of this green leaves with a distinct sour taste....<strong>Gongura Pachadi </strong> a must in every hosteler's secret pantry, back in AP where I worked....and several of them survived only on the Gongura pachadi when the hostel food became boring for them....Moreover Gongura pappu and gongura pachadi often made appearance in our daily hostel menu...So recently when I had an unexpected encounter with this Telugu beauty, I did not hesitate to pick one bunch...thought of making <strong>Gongura pappu </strong>or Gongura pachadi, which many of my fellow bloggers have already blogged...My obsession with nonveg dominated,my guilt feeling remained but I ended up cooking something 'to bite and tear'!!...I finally settled with Gongura Mamsam...A mutton curry in Gongura gravy....I wanted to keep the taste quite subtle, so I have not ground it into paste as it is generally done...for I was not sure whether my husband would really give a nod for it....and hence the colour is a bit less green as against the usual.So here's my recipe for <strong>Gongura Mamsam</strong>. Similarly you can make <strong>Gongura Chicken</strong>,which, again is a hot favourite in Andhra Non veg menu.<br /><br /><strong>Ingredients</strong><br /><br />Mutton-250g-chopped into pieces<br />Cinnamon-1 inch piece-broken<br />Bay leaves-2<br />Cloves-3<br />Cardamom-4 pods<br />Anise-2<br />Onion-2 large<br />Potato-1 large-cubed<br />Green chillies-5(slitted)<br />Tomato-1(optional)<br />Gongura-100g(cleaned & chopped-usually more quantity is added)<br />Coriander leaves-a bunch<br />Cumin seed-1/2 tsp<br />coriander powder-1tsp<br />Chilli powder-1 tsp<br />Ginger-garlic-50g(ground into a coarse paste)<br />Curry leaves-A sprig<br />Oil/butter-as required<br />Salt-as required<br /><br /><strong>Method: </strong><br /><br />Cook Mutton with half the quantity green chillies, ginger garlic paste,turmeric powder,chilli powder and salt along with potato cubes.Keep it aside.(I pressure cooked it with some water).Now heat oil in a pan.Add curry leaves, bay leaves, cinnamon, cardamom,cloves,star anise.Saute it for a couple of minutes.Add the onion pieces& tomato and saute it till it becomes transluscent.Add the ginger-garlic paste to it and fry till golden brown.Meanwhile cook 'gongura' leaves and chillies separately and grind it to a paste and keep it ready.(I did not grind for I didnt wish the flavour to dominate too much).Add the cooked mutton pieces and salt to it.  Add all the powders to the mutton and finally, add the gongura paste and allow it to cook for 4 minutes. Serve it hot with hot rice and drizzle of ghee....Beware!You wouldnt know the rice vanishing from your plate,but the stomach will tell u!! <br /><li><a href="http://www.nandyala.org/mahanandi/archives/2005/10/04/gongura-pappu-dal">Gongura Pappu</a></li><br /><li><a href="http://www.sailusfood.com/2006/01/08/weekend-herb-blogging-14-red-sorrel-leaves-gongura-pachadi/">GonguraPachadi</a></li><br /><li><a href="http://en.wikipedia.org/wiki/Hibiscus_sabdariffa">Gongura</a></li><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/07/gongura-mamsam-andhra-speciality.html" title="permanent link">8:58 AM</a></em>

      
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  <h2 class="date-header">Sunday, July 09, 2006</h2>

  
    
       
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    <div class="post"><a name="115244270143958634"></a>
         
    <h3 class="post-title">
	 
	 Far from the burning chillies!
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage.35.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage.47.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Our dinners and get togethers have often happened at the spur of the moment....there wouldnt be any planning...often I have been told just hours before.... and then I would be having my worst tremors...for I still consider myself quite amateurish to host dinners for others...My husband will then convince me, his usual 'maska',"I know you will do it....you are indeed a brilliant cook....Just make simple things...don't panic...."The next thing I would do is give a call to my mom....to ask her to pray for me that my dinner should be a success!!...Amma would be laughing and would say,"Don't worry,do what you know and the way you know,I know it will come out fine"...."That's it...off to Kitchen...'Guruvayoorappa! Help me'....the chemist in the kitchen is ready for new experiments...a pinch of this n pinch of that...Luckily,so far my dinners have been very successful....After serving the food, I try to read the body language of my guests!...positive...a big sigh of relief...when they start asking the recipe or the ingredients...I'm happy...yes, it has been successful!...<br /><br />I was very apprehensive about yesterday's dinner...Guests from a different culture and culinary background...Indian food having the reputation of being 'hot n spicy',I wasnt really sure what to cook and what not to cook....My husband had already given me the warning that Richard cannot tolerate chillies, that he is very sensitive to it but loves chicken...God! an Indian food without chillies?... that too the theme of the dinner being chicken!....I had to cook something very Indian and with much less spices.Luckily Fran, his girl friend, was fine with the Indian food...But I should say that was indeed an experience....Cooking Indian food with less chillies and still retaining the authentic flavour....<strong>Garlic Parathas,Chicken-paneer kabab,Pastry rolled chicken fritters,Indianised Chicken Manchurian,Cilantro rice(Kothamiri annam),Lehsani Murg fry(Garlic Chicken fry),PaluposinaGudduKoora(Eggs in milk gravy),and Gaajar ka halwa</strong>...(shall share the recipes soon...)<br /><br />Richard and Fran came at the knock of 7.30 and I started off with my Kababs...I could see all the fear on Richard's face looking at the green and orange peppers!!Six foot six inch tall and 23 stones heavy Richard looked more like a 3yr old kid for me  apprehensively watching out his food before eating....and chewing every bit with doubt...Some convincing from Fan and  Richard tried the orange peppers.......'Hmm, that's really tasty!'...a smile came on his face....A sigh of relief for me when I saw his expression changing gradually to that of confidence and trust!<br /><br />It is all a matter of getting used to...People from the Indian subcontinent are used to the myriad spices and the ruddy chillies splashed in the dish, whereas the west use spices very sparingly and the chillies almost nill in most of the dishes...I have laughed at the caution on the chilli packet available in the local market which says 'use gloves and goggles' to cut it!!...For we have grown up seeing our mothers dexterously chopping it on their finger,no cutting boards and not even the finger gloves were needed for them.My husband was telling me that people in this part of the world are very sensitive to some spices and multiple food allergy is a common complaint that he came across with his patients....<br /><br />As the dinner progressed both the guests and the hosts were at ease...rather enjoyed the dinner!...Richard's fear was gone, and my fears too....!Finally he rose up saying,'to be honest I was very apprehensive when I came....but I had decided I'll try, but if it is  not of  my kind that I'm not going to hesitate to say 'sorry'! But in fact ....I love u...u know what I mean!'he laughed boisterously in his usual syle!....He was  very honest...and I liked it... My husband had his 'I know you will do it' kind of look!I felt very happy that at last I could alter to some extend Richard's prejudice about the Indian food...and I learnt that I can make very tasty Indian food even with less chillies....I think now I'm more confident to play host to both East and West!.....Every drop of experience adds to our perfection....Yes,I have miles to go....miles to go....<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/07/far-from-burning-chillies.html" title="permanent link">2:58 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115244270143958634"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115244270143958634;>6 comments</a>
      
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  <h2 class="date-header">Saturday, July 08, 2006</h2>

  
    
       
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    <div class="post"><a name="115235626179393808"></a>
         
    <h3 class="post-title">
	 
	 Lehsani Murgh Fry/Garlic Chicken Fry
	 
    </h3>

    
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01458.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01458.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Lehsani Murgh fry, as the name says it, is Garlic chicken fry, common in North India and Pakistan....Though I have used less spices to suit the palates of our guests I am sharing the recipe here in the proper Desi style!So here is my recipe for it:<br /><br />Ingredients:<br /><br />Chicken-500g<br />Paprika-1tsp<br />Red chilli powder-1/2 tsp(optional-if u want it hot)<br />Dessicated coconut-2 tsp<br />Curry leaves-1 sprig<br />Milk-4+1tbsp<br />Garlic powder-1 1/2 tsp(the flavour shd come subtle, too much and too less can spoil the dish)<br />Salt-as required<br />White Pepper powder-1 tsp<br />turmeric-a pinch-optional<br />Egg-1 beaten<br />Oil-as required.<br /><br />Method:<br /><br />Clean and cut the chicken pieces.Grind together dessicated coconut&turmeric powder,paprika,(chillipowder, if u r adding it) to a coarse paste.Finally add curry leaves(do not grind curry leaves too much, for it might taste bitter) and give a quick whisk for a second.Now pour this over the chicken pieces.See to it that they coat the pieces completely.Add 4tbsp milk and cook chicken till it is partially done.Dont use any water, as the chicken gets cooked,water and fat runs out from the pieces(I microwaved it at high for nearly 7 minutes).Now add the garlic powder(You could use garlic paste as well) and cook the chicken further for 4 minutes.Beat Egg with a little milk,salt and pepper.Now heat oil in a shallow pan.When the oil is hot, dip each of the cooked chicken pieces in the beaten egg and shallow fry in very very simmering flame.If you use a higher flame, the pieces are likely to have a charred coating cos of the garlic and coconut gravy covering it.Keep turning the sides till all the sides are uniformly roasted to a golden brown shade. Serve it hot wih a drizzle of sauce/butter and garnished with roasted onion and tomatoes.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/07/lehsani-murgh-frygarlic-chicken-fry.html" title="permanent link">3:56 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115235626179393808"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115235626179393808;>6 comments</a>
      
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  <h2 class="date-header">Friday, July 07, 2006</h2>

  
    
       
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    <div class="post"><a name="115230443448177752"></a>
         
    <h3 class="post-title">
	 
	 Chicken-Paneer Kababs
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01449.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01449.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a> <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I knew that kababs were quite popular with the English people and hence thought of preparing some chicken kababs.When I was taking chicken out from my freezer an almost finished packet of paneer popped up, which I had forgotten for long!...Thought I'll give 'mukthi' to it!...I loved the colour of that cute looking sweet orange peppers that I had got from the supermarket last time and wanted to show it off somewhere!!...So the idea struck of skewering it with chicken and paneer, along with some onions and green peppers to add to the festive touch and grill it.I kept it very simple keeping in mind the food habits of my guests.Thanks to RP for sharing Sailu's kabab link.But I wish I had seen Sailu's <li><a href="http://www.sailusfood.com/2006/04/11/tri-colored-paneer-kebabs/">Paneer kebabs</a></li>earlier, for I could have given a more professional look to my measley looking kebabs with all those different masalas!I had my kebab very simple but hurray!! it was a hit!Here's how I did it.<br /><br /><strong>Ingredients:</strong><br /><br />Chicken- 250g(cut into small pieces)<br />Paprika-1tsp(I would have used hot read chilly powder...but...)<br />turmeric-a pinch<br />milk-4tbsp<br />Pepper powder-1/2 tsp<br />Ginger garlic paste-1 tsp<br />Paneer/Indian Cottage Cheese-100g(cubed)<br />Sweet orange pepper-3(cut into squares)<br />Green bell pepper-1 medium(cut into squares)<br />Onion-1/2(cut into thin squares)<br />Salt-as required<br />Oil/Butter-as required<br />Lemon juice-1 tbsp<br /><br /><strong>Method:</strong><br /><br />Marinate the chicken pieces and paneer pieces with paprika,pepper powder,turmeric ginger garlic paste and salt.Cook the marinated chicken with 4tbsp milk.I cooked it at high in the microwave for 10 minutes.Now once the pieces are cold,skewer it up with onion,peppers and paneer alternating. Brush a little butter/oil over the kebabs. Now heat in a preheated grill, turning sides till all the sides are uniformly golden...serve it hot with a dash of lemon juice and tomato sauce!<div style="clear:both; padding-bottom:0.25em"></div>
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        <p class="post-footer">
      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/07/chicken-paneer-kababs.html" title="permanent link">1:33 PM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115230443448177752"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115230443448177752;>5 comments</a>
      
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    <div class="post"><a name="115230425234819071"></a>
         
    <h3 class="post-title">
	 
	 Gajar Ka Halwa-Microwave method
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01456.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01456.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a> <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Gaajar Ka Halwa is perhaps one Indian sweet which has always been a constant favourite for many heroes and heroines in the Hindi movies for a long time!!...There would always be a Sharmila tagore or Hema malini waiting with Gajar ka halwa in the movies!!No wonder this Indian sweet is a favourite for many.Needless to mention it was a thumping hit with my Western guests here...It was quite surprising for them to know that a sweet like halwa could be made out of something like carrot, while they have heard only about carrot cake....Lik everybody else I too loved Gajar Halwa /Carrot Halwa but it has always been a real pain making it in the traditional syle with the halwa splurting over my hand and face on many occasions.While everybody enjoyed the dish I sat nursing my hand,giving the look of a martyr to everybody!!....I wanted to avoid the trouble of stirring it constantly...so have started doing it in the microwave.Here's how I did it:<br /><br /><br /><strong>Ingredients</strong><br /><br />Carrot-250g-grated(I did not have the patience to grate,so put it in a blender and ground it very roughly)<br />Sweetened Condensed Milk-400ml(If you have 'Khova' you could add it instead of the condensed milk,but increase the quantity of milk proportionately)<br />Milk-1/4 cup<br />Sugar-6tbsp(If the condensed milk is not sweetened)<br />Cardamom powder-1 tsp<br />Cinnamon-1 inch piece broken into pieces(optional)<br />Raisins-25g<br />Cashew nut-25g<br />Clarified Butter/Ghee-50g<br /><br /><br /><strong>Method:</strong><br /><br />Heat butter/ghee in a wok.Add raisins and cashewnuts.Saute them for a minute, till they are golden.Remove it from the ghee and keep it separate. In the same ghee, add the carrot and saute the carrot for nearly 5 minutes, till they become soft and are cooked partially. Take a <strong>deep bottomed</strong>microwaveable vessel<em>(should be deep bottomed or else the whole halwa may spill over, and do not close it as well</em>.Add the sauted carrot(along with the ghee running out),condensed milk,cardamom powder,a small piece of cinnamon and the milk to it(add sugar if the condensed milk is not sweetened).Mix well.Cook it in the microwave at high for nearly 20minutes.(Time may vary depending upon u'r gadget specifications-so you may cook it till all the water evaporates and the required consistency is achieved).Remove it from the oven and garnish it with the roasted raisins and cashews.Serve hot or cold as you would like it!<br /><br /><strong>Method</strong><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/07/gajar-ka-halwa-microwave-method.html" title="permanent link">1:29 PM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115230425234819071"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115230425234819071;>3 comments</a>
      
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    <div class="post"><a name="115226863445451602"></a>
         
    <h3 class="post-title">
	 
	 Cute n tasty-Enoki Mushrooms!
	 
    </h3>

    
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	<p>
      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/collage2.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/collage2.0.jpg" border="0" alt="" /></a><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01434.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01434.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a> <br />Recipe: to be posted<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/07/cute-n-tasty-enoki-mushrooms.html" title="permanent link">3:36 AM</a></em>

      
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    <div class="post"><a name="115225836873348291"></a>
         
    <h3 class="post-title">
	 
	 My first cook books
	 
    </h3>

    
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      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC01413.0.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC01413.0.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Yippee!! I got my first cook books ever...A basic French and Italian...my new found passsions....It was, as usual, one of our aimless drive around the town,exploring the lesser known nooks of it...and we ended up in a market...nah...a heaven...of books n books n books...the old classical collections,fengshui,mantra,yoga,cookery, and what not!....and sweet aroma of homemade cookies and pastries...Potted plants and flowers...vegetable seeds, garden tools....I found lot of real happiness in the faces of those innocent villagers...Happy to earn their small pennies and live large!!<div style="clear:both; padding-bottom:0.25em"></div>
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        <p class="post-footer">
      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/07/my-first-cook-books.html" title="permanent link">12:32 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115225836873348291"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115225836873348291;>3 comments</a>
      
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  <h2 class="date-header">Wednesday, July 05, 2006</h2>

  
    
       
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    <div class="post"><a name="115211183419396021"></a>
         
    <h3 class="post-title">
	 
	 Fish Manchurian
	 
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      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC01419.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC01419.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />When Sumi posted her<li><a href="http://kitchenwonders.blogspot.com/2006/07/gobi-manchurian_02.html">GobiManchurian</a></li> I was reminded of my Fish manchurian which had been lying idle in the draft.I did not post it because the last time I made it we finished it off before taking a snap.So was waiting for the next attempt...Sumi's Gobi was too tempting and I was reminded of the hot gobi manchurians that we used to get in our college canteen, for which there would be a big queue during the breaks.The tasty Manchurian was accompanied often by our cook's wonderful vocals and kitchen fire works...more so when the girls were around ;)!!But we enjoyed it....It was superlative manchurian that he made,but of course a lot Indianised with all those onions.Like Indian food that we get abroad, the Chinese food away from China, is far from being Chinese! I was quite surprised to know that this food from Manchuria,the North East region of China,never used onions,but rather a lot of  spring onions, whereas back in India, what we got as Manchurian had a lot of onions invariably.Perhaps we might have Indianised this Chinese dish like most of the other Chinese food!...<br /><br />Again the credit for my Fish Manchurian recipe goes to my mom...for I tasted Fish Manchurian for the first time when she made it,and I never knew before, that fish manchurian was a possibility.She used to generally make Gobi and Chicken;one day we were surprised by her fish variety.We just fell in love with it..... and I have tried it a few times; and Oh dear!you will be tempted to finish it off in no time.Soon after cooking, I keep it away into 'regions of no temptation' for the fear that my husband might be left with an empty plate when he comes home!So here goes the recipe for Fish Manchurian:<br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01417.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01417.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Ingredients:</strong><br /><br />Fish Fillets-250g(I used King Fish fillets this time,last time I had used baby sharks,any firm fleshed fish will do)-cut into small pieces.<br />Ginger-25g(ground into paste)<br />Garlic-10g(ground into paste along with ginger)<br />Garlic-15g(chopped thin)<br />Green chilli-4(chopped thin)<br />Red Pepper Sauce-2 tbsp<br />Soya Sauce-1 1/2 tbsp<br />Tomato Sauce-2 tbsp<br />Corn flour-3 tsp<br />(All purpose flour)Maida-3/4 tbsp<br />Egg-1<br />Milk-3 tbsp<br />Spring onion-20 stalks<br />Pepper powder-1 tsp<br /><em>{White Onion-1-optional<br />Capsicum-1/2-optional<br />Red chilli powder-1/2 tsp-Optional<br />turmeric powder-a pinch-optional<br />Coriander leaves}-these ingredients may be added if you want to Indianise the taste)</em><br />Salt-as required<br />Oil-as required<br /><br /><strong>Method:</strong><br />Marinate fish with with pepper powder and salt(option-a little chillipowder+turmeric)for 10 minutes.Add 3tbsp milk and cook it.If you are using the conventional methods, you will have to add water as required.I microwaved it at high for 8minutes.Keep it aside.<br /><br />Whisk egg well.Add corn flour and Maida gradually and whisk it to a smooth batter.Add pepper powder,ginger garlic paste and a pinch of salt(Be careful with your salt, because you have to give allowance for the saltiness of Soya Sauce later).If the batter is too thick add a tbsp milk and loosen it.<br /><br />Heat oil in a wok for deep frying.When the oil starts smoking, dip each fish piece in the batter(coat it uniformly over the piece) and gently slip it into the oil.Keep turning the sides and cook till it turns golden brown.Transfer it to a paper towel and keep it ready for the next step.<br /><br />Heat 1 tbsp oil in a wok.Add the chopped garlic,green chillies,spring onions,(onions and capsicum, if you are adding them.Saute everything well till they become transluscent.Now add the sauces(Red Pepper,tomato,soya).Cook it for a minute and now add the fried fish pieces.If you want the gravy thick you may add a little of the egg-cornflour mix to it.Cook everything for a couple of minutes until the pieces are glazing with a thick coating of all the sauces. Serve hot with rice or noodles or even as a snack.You may add ajinomoto if you wish to...I dont add it cos it is generally not considered very healthy and the manchurian doesnt taste anything lesser still!<br /><br /> I made some <strong>Indianised Fusilli </strong>(I love those wonderful looking  pastas!)to go with the Manchurian....just cooked in milk,with salt and pepper added, a tbsp butter,a little garam masala,one chicken stock cube and some parsley.Done!I was quite suprised to know about the amazing variety of pastas that we have....Interested to know more? Here is the <li><a href="http://en.wikipedia.org/wiki/List_of_pasta">List of Pasta</a></li>.So enjoy the Fish Manchurian!<br /><br />You can make <strong>chicken manchurian,prawn manchurian,paneer manchurian or any vegetable manchurian</strong> similarly.According to the ingredient you may have to alter the cooking time. I have made chicken-paneer manchurian on the similar lines.Here we need  not cook paneer before batter frying.So vegetarians too can definitely enjoy this wonderful dish.I would like to mention here specially that paneer was absolutely great,perhaps greater than even chicken!!<br /><br /><a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC01454.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC01454.jpg" border="0" alt="" /></a><strong>Chicken-Paneer Manchurian</strong><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/07/fish-manchurian_05.html" title="permanent link">8:03 AM</a></em>

      
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    <h3 class="post-title">
	 
	 HuruliKaluSoppuHusali
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01389.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01389.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><br />Recipe: to be posted<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/07/hurulikalusoppuhusali.html" title="permanent link">6:11 AM</a></em>

      
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  <h2 class="date-header">Tuesday, July 04, 2006</h2>

  
    
       
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    <div class="post"><a name="115202861272933088"></a>
         
    <h3 class="post-title">
	 
	 Mutta Choru & Malabar Kozhi curry
	 
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      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/UmmiAbdulla.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/UmmiAbdulla.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />For all Malabaris like me this granny has always been the greatest inspiration....Mrs Ummi Abdulla's cook books have almost become the Bible of Malabar Muslim cooking....though I still do not have one,I have grown up reading her recipes in the popular Malayalam magazines and I have seen my mother cutting out and pasting here recipes into her recipe collections...She is perhaps the best selling author globally to have the best selling cook books on Malabar cuisine.<br /><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01410.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01410.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I felt sorry watching my husband's Financial Advisor taking the brunt of my Malabar Kozhi curry yesterday with his nose running and the tongue burning...I think it was a bit too much for his English palate...though he told me that the food was lovely and that he enjoyed it...of course, he seemed to enjoy it...he said he liked Indian food but could not afford to eat it regularly....and there was Gina,whom I met at Llandrindodwells, a sweet and bubbly lady, who was very much interested to make chappathis and learn more about Indian food and try a few from my blog...I was really surprised to see many of the Indian restaurants here frequented by the natives...But unfortunately a majority of the so called'Indian' restaurants are far from Indian in taste.....A chicken curry, a lamb curry and a fish curry taste the same...same sauce and the pieces popped in to it as per the order...whereas the whole beauty of Indian cooking is in the pieces really being cooked in the gravy and  thus absorbing the whole masala...Malabar Kozhi curry is my favourite chicken curry which my mom often made at home...A spicy curry which goes with pathiri,chappathi,naans and rice varieties. Mutta choru, again is from my mom and they go hand in hand with this curry. So here's my recipe for both:<br /><br /><strong>Mutta Choru:</strong><br /><strong>Ingredients:</strong><br />Basmati Rice-2 cups<br />Eggs-5<br />Coconut milk-1 cup<br />Turmeric powder-1 pinch<br />Pepper powder-1 tsp<br />Red chilli powder-1 tsp<br />Green chillies-2(chopped fine)<br />Ghee-1  tbsp<br />Oil-1 tbsp<br />Garam Masala-1 tsp<br />Curry leaves-1 sprig<br />Parsley-as required<br />Salt-as required<br />Boiled Water-3 cup<br /><br /><strong>Method</strong><br /><br />Soak the washed rice for 5 minutes.Now heat 1 tbsp ghee in a deep bottomed vessel and roast the rice till the grains become slightly soft on biting.Now add boiled water and break into it 2 eggs completely,(boil the remaining eggs and keep ready) and mix well.When the rice is half cooked add coconut milk,pepper powder and salt and cook it till it is done.Now heat oil in a wok.Add curry leaves,green chillies,red chilli powder,turmeric and garam masala.Reduce the flame to a simmer(or else chilli powder will get burnt).Saute it for a minute.Now add the boiled eggs, cut into half,to this masala.Roast it till it becomes golden.Now add these eggs along with the masala to it.Mix well.You may separate out the eggs and add them after mixing the rice well.Finally garnished with fresh chopped parsley and serve it hot with any spicy curry of your choice.   <br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01405.0.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01405.0.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><br /><br /><br /><strong>Malabar Kozhi curry </strong><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Method:</strong><br /><br />Chicken-300g<br />Red chilli powder-1 1/4 tsp<br />Turmeric powder-1/4 tsp<br />Onion-2 large-chopped fine<br />Green chilli-4 or 5<br />Garlic-9 cloves<br />Ginger-20g<br />Pepper powder-1 tsp<br />Garam masala-1 1/2 tsp(cloves,fennelseed,cardamom,nutmeg,cardamom,cinnamon)<br />Coconut milk-1 cup(thick)<br />Curry leaves-2 sprigs<br />Oil-as required<br />Salt-as required<br /><br /><strong>Method:</strong><br /><br />Marinate the chicken with half the quantity red chilli powder,turmeric powder and salt for 10 minutes.Pressure cook it with 2 or 3 garlic pods pounded(if u r adding potatoes,cook it along with chicken) and added to it for 2 or 3 whistles.(I microwave it at high for 8minutes).Now Heat oil in a wok.Fry the cooked chicken pieces till they are golden brown.Remove it and keep it aside.Now in the same oil sautecurry leaves,onion,ginger-garlic-greenchilli paste(coarse paste) till onions turn golden brown.Add garam masala,the remaining red chilli powder and mix well.Cook further for a couple of minutes. Now add the chicken pieces and cook for a couple of minutes.Add the coconut milk and mix the gravy well and cook for another 4 minutes.Serve it hot with rice/pathiri/porota/naan/chappathi/Puttu.<br /><br /><br /><strong>MuttaBiriyani/EggBiryani</strong>-<em>I belong to the same family, do I?!!</em><br /><br /><A HREF='http://bp3.blogger.com/_8kHU2afOj3E/Rf1s9hQ-cmI/AAAAAAAAAC8/73m-LcTrCCU/s1600-h/IMG_0134.jpg'><IMG SRC='http://bp3.blogger.com/_8kHU2afOj3E/Rf1s9hQ-cmI/AAAAAAAAAC8/73m-LcTrCCU/s320/IMG_0134.jpg' border=0 alt='' id='BLOGGER_PHOTO_ID_' style='clear:both;float:right;'></A>&nbsp;<br /><br /><li><a href="http://isouthpotpourri.blogspot.com/2006/05/ari-pathiri-malabar-muslim-specialitya.html#links">AriPathiri</a></li><br /><li><a href="http://isouthpotpourri.blogspot.com/2006/06/chappathi-for-beginners.html#links">Chappathi</a></li><br /><li><a href="http://isouthpotpourri.blogspot.com/2006/04/kerala-porota.html#links">KeralaPorota</a></li><br /><li><a href="http://isouthpotpourri.blogspot.com/2006/04/in-memory-of-those-naans.html#links">Naan</a></li><br /><li><a href="http://isouthpotpourri.blogspot.com/2006/05/neichor-toddy-shop-style-mutton.html#links">Neichor</a></li><br /><li><a href="http://isouthpotpourri.blogspot.com/2006/05/oru-puttu-vishesham.html#links">Puttu</a></li><br /><li><a href="http://malluspice.blogspot.com/2006/07/kozhi-nirachathu-stuffed-chicken.html">MalabarKozhiNirachathu</a></li><br /><li><a href="http://malluspice.blogspot.com/2006/07/maddikki-pathiri-malabar-roti.html">MadakkuPathiri/MalabarRoti</a></li><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/07/mutta-choru-malabar-kozhi-curry.html" title="permanent link">8:54 AM</a></em>

      
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    <div class="post"><a name="115201173239292074"></a>
         
    <h3 class="post-title">
	 
	 Sukhiyan
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01395.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01395.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Sailu's <a href="http://www.sailusfood.com/2006/05/27/jihva-for-ingredients-dals-lentils/"><img src="http://www.sailusfood.com/wp-content/uploads/2006/05/jihva-button2.jpg" alt="Jihva for ingredients" border=0 /></a><br />seems to have been a great success with people posting plenty of dal recipes...all my telugu bloggers seems to have been bent upon leaving me drooling over all my hot favourites like poli,poornalu,sunnundalu,pappu payasam etc etc...which I had kept pending in my to-do list...and obviously now cannot resist doing....My mom is already deeply alarmed looking at my blog,worrying about my statistics!!....and both of us here are competing with each other as to who can outbeat the other in increasing the girth!!<br /><br />A very interesting thing about this kind of an event is that we get to know many similarities and the  varieties of recipes that we as a nation share among ourselves...We are really proud to own a great culinary heritage and for most recipes that we perhaps post here there is a great lineage of patrons of yesteryears,our mothers,grand mothers,great grandmothers... to whom we owe all our acknowledgements...Well, it is impossible for cooks anywhere to give credit to all those debts...as rightly said by many, our skills,our tastes,our discoveries....everything is based upon the compressed layers of experience of family,friends,chance acquaintances,other cooks,and the great ranks of the generations that have preceded us.<br /><br />Sukhiyan is a common snack in Kerala,one could say the brother of Telugu poornalu.Whoever has given the name to Sukhiyan, has been very thoughtful, for it indeed gives you a lot of 'sukh'(comfort)to u'r palates when eaten with a drizzle of fresh ghee....!!(Aaloru sukhiyan thanney!!)...It is a kind of sweet version of the 'bonda',where we use seasoned potato filling.And here is the recipe for the sukhiyan.<br /><br /><br /><br />Ingredients: <br />Green gram (whole) 1 cup- Roasted <br />Jaggery/Brown sugar- ½ cup <br />Grated coconut- ½ cup <br />Cardamom powder ½ teaspoon <br />Ghee- 2 tablespoon <br />Maida/All purpose flour- 1 cup <br />Water-as required<br />Oil-for deep frying<br />Salt a pinch <br />Method: <br />Heat a heavy bottomed vessel.Roast the green gram in it until u can smell the fine aroma of the grams. Leave it to cool.Cook the Green gram adding 1 1/2 cup water, and when it is almost done add a pinch of salt.It should be cooked well but please see to it that it doesnt become mushy, for then it will be difficult to mould into medium lemon size balls...(no offence please!!).Once cooked,spread it out in a plate, allow the water to evaporate.Leave it to cool. <br /><br />Heat Ghee in a heavy bottomed saucepan.When it melts, add jaggery. Mix well and let it melt.(If you are not sure of the quality of jaggery, you may melt it with a little water,sieve it for impurities and then add the pure syrup to the hot ghee). Add the grated coconut,mix well.Add the Green gram&cardamom powder.Mix everything well. Saute everything for a couple of minutes and then remove from the stove. Make small lemon size balls with the cooked mixture.<br /> <br />Make a medium thick batter with Maida(like<li><a href="http://isouthpotpourri.blogspot.com/2006/06/pazhampori-chaayapazham-porivadachaya.html#links">Pazhampori</a></li>) adding a pinch of salt.Heat oil in a wok.Once it starts smoking slightly,dip each of the green gram balls in the batter,coating it uniformly, and then gently slip into the hot oil and deep fry till golden brown.Enjoy with a drizzle of ghee over it(if you are not much concerned about the sweet burgeonings of your body)!!<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/07/sukhiyan.html" title="permanent link">3:30 AM</a></em>

      
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  <h2 class="date-header">Sunday, July 02, 2006</h2>

  
    
       
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    <div class="post"><a name="115185925353583721"></a>
         
    <h3 class="post-title">
	 
	 Vankaya Batata Fry
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage.32.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage.44.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp<br />Vankaya batata fry is one of the tastiest Brinjal-Potato side dishes which go with a host of dishes like most of the rice items and with chappathis and parathas.Here goes the recipe for it:<br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01382.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01382.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a> <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Ingredients:</strong><br />Brinjal-4(Medium size),sliced medium thin<br />Baby Potato-5,sliced medium thin<br />Red chilli powder-1 tsp<br />pepper powder-1/2 tsp<br />Turmeric powder-1/4 tsp<br />Fenugreek seed powder-1/4 tsp<br />Asafoetida-a pinch<br />Garlic-4(Unpeeled,pounded)<br />Oil-2 tbsp<br />Curry leaves-1 sprig<br />Salt-as required<br /><br /><strong>Method</strong><br /><br />Heat 1tsp oil in a wok.Roast red chilli powder,turmeric powder,fenugreek seed powder,asafoetida,and pounded garlic on slow fire for a couple of minutes.Now marinate the chopped potato and brinjal with this masala and salt and keep it aside for 10 minutes. Now heat 1 1/2 tbsp oil in a wok.Add curry leaves and  then roast the marinated brinjal and potato till it becomes brown in colour.Finally add pepper powder. Mix well.Roast it for a couple of minutes more...Serve it hot as a side dish for Rice/Chappathis.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/07/vankaya-batata-fry.html" title="permanent link">9:53 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115185925353583721"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115185925353583721;>3 comments</a>
      
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    <div class="post"><a name="115185086516942342"></a>
         
    <h3 class="post-title">
	 
	 Danima Annam/Pome Rice
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage.31.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage.43.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;A few days back there was a front page article in one of the Welsh dailies which said that it has been scientifically proven that Pomegranates can indeed be used in treating several heart conditions,lipid disorders and even prostate cancer....The headline said that Pomegranates can extend life!!.....The irony of life is that  Man is for ever in the quest for longer life while Nature has its own ways to end his desires!Whether life is prolonged or not,this fruit is definitely capable of giving quality to life.<br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01375.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01375.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Pomegranate(Anaar/Danima/Urumambazham),though Iranian in origin,has in fact spread all over the world, including the Himalayas!In the ancient mythologies it was considered to be symbolic of righteousness,and you find plenty of allusions to it in the ancient Greek mythology,Turkish and Egyption myths and even in the Holy Bible(in some ancient artistic depictions, the pomegranate is found in the hand of Mary, mother of Jesus) and Holy Quran.There are plenty of interesting stories and rituals related to Pomegranate.Abduction of  Persephone,the Goddess of the underworld who eats pomegranate seeds and spends 6months in the Underworld; and her absence mourned by her mother Demeter, the Goddess of harvest-This is believed to have led to  the origin of seasons!On Christmas day it is the Greek tradition to have at the dinner table "polysporia", the Pomegranate.Very much like the Indian tradition of  breaking an Ash gourd or coconut during a housewarming or on auspicious occasions,it was Greek tradition to break Pomegranate on the ground at weddings, on New Years and when one buys a new home.It was tradition for the guests to bring Pomegranate as their first gift and is placed under/near the <em>ikonostasi</em>, (home altar), of the house, as a symbol of abundance, fertility and good luck. Pomegranate decorations for the home are very common in Greece.Ironically Pomegranate has given the name to the modern ' hand grenades' as well(due to its shape)!!<br /><br />Mythology apart,Pomegranates are indeed one of the best food and dietary supplements.One Pomegranate a day can give 40% of an adult's Vitamin C requirement for a day.(No wonder ancient Egyptians were even buried with Pomegranate seeds!)The juice can  be used as an antiseptic when applied to cuts,is an antioxidant, good for stomach disorders,good to cut down your bad cholesterol and is a rich source of folic acid too.So pregnant ladies top up your meal with some anar!<br /><br />Pomegranate is widely used in the Arabic,Greek,Turkish,Persian(Anar Dana),Indian  and Pakistani cuisine  to enjoy it as it is!Sometimes sweet and sometimes tangy, this fruit was widely used in the middle east as a substitute for Tomato.The Dried seeds are available in the market and is very much used like Aamchoor for adding tanginess to the curries and chutneys.For those who are interested, this is a good <li><a href="http://www.pomegranateworld.com/recipes/">Pomegranate recipes</a></li>link.So much said, here goes my Danima Annam(which tastes something like Bisibele bath) recipe:<br /><br /><strong>Ingredients:</strong><br />Pomegranate-2(Not so ripe)<br />Tamarind paste-1 1/2 tsp(adjust according to the tanginess of Danima)<br />Basmati Rice-1 cup<br />Water-2cups<br />Red chilli powder-1 1/2 tsp<br />Turmeric powder-1/4 tsp<br />Green chillies-2(pounded)<br />Ginger-15g(pounded)<br />Baby potatoes-4(peeled and cut into thin slices)<br />Garlic-4<br />Fenugreek seed powder-1/4 tsp<br />Asafoetida- a pinch<br />Cashew nuts-25g(for garnishing)<br />Curry leaves-2 sprigs<br />Coriander leaves-2 sprigs<br />Dry red chilli-2<br />Mustard seed-1/2 tsp<br />Salt-as required<br />Oil-as required<br /><br /><strong>Method:</strong><br /><br />Open the pomegranate by scoring it with a knife and break it open, remove the seed casings and  the internal white supporting structures.Put it in a handblender,blend it into a fine juice.Sieve the juice if you dont want that biting effect of the seeds.Keep it aside.Now cook basmati rice with double water in microwave at high for 20 minutes.(You may cook rice in pressure cooker as well).Once the rice is cooked add the pomegranate juice to it with tamarind paste, a pinch of salt and a tbsp oil.Mix well and keep it aside. Now heat 1tbsp oil in a wok.Add mustard seeds,dry red chilligreen chilli and curry leaves.Once the seasoning has spluttered,add fenugreek seed powder,asafoetida powder, 1 tsp red chilli powder,pounded garlic and saute for a couple of minutes.Add the seasoning to the Rice.Cook the rice on a simmering flame for 3 minutes.(It will be soggy like Bisibele bath). Roast the chopped potatoes with 1/2 tsp chilli powder, turmeric and salt.Add cashews to it and saute them till it becomes golden. Now pour this over the rice.Garnish with a few chopped coriander leaves and serve hot with<br /><li><a href="http://isouthpotpourri.blogspot.com/2006/07/vankaya-batata-fry.html">VankayaBatata Fry</a></li> and Onion raita!<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/07/danima-annampome-rice.html" title="permanent link">7:32 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115185086516942342"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115185086516942342;>6 comments</a>
      
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  <h2 class="date-header">Saturday, July 01, 2006</h2>

  
    
       
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    <div class="post"><a name="115174452551252426"></a>
         
    <h3 class="post-title">
	 
	 In Memoriam...Five long years
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/achan%20amma.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/achan%20amma.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><br />I wish this happiness had remained with my mother and with us for ever....It has been 5years now....In the early morning hours of 1st July 01, Our 'Kittooch',my father passed away...Death stole him from us quite unexpectedly...a fatal cardiac arrest...which we always wish we could revert....<br /><br />Our Kittooch was more a friend to us than a father...For the world he was a generous soul who helped anybody who came to him...earned a lot of respect and awe both within and outside the family...A man with a lot of values which I have always wished I could emulate...Life has passed on...but there hasnt been many days for my mother nor for my brother nor for me without at least a passing thought of that loving soul,who stood tall in our life...as the strongest succour...<br /><br /><a href="http://photos1.blogger.com/blogger/7797/2727/1600/Shakris_36_.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/Shakris_36_.jpg" border="0" alt="" /></a>Feel sad that I cd be a part of all these rituals back home only in spirit...<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/07/in-memoriamfive-long-years.html" title="permanent link">2:01 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115174452551252426"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115174452551252426;>18 comments</a>
      
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  <h2 class="date-header">Friday, June 30, 2006</h2>

  
    
       
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    <div class="post"><a name="115166688787916758"></a>
         
    <h3 class="post-title">
	 
	 Dal Makhani
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01356.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01356.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01362.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01362.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Of late I think I have been cooking a lot of South Indian food...Wanted to try something North Indian...and here was Sailu's JIHVA for Dal...Going back the memory lane,the fabulous memories of Punjabi Dhaba food suddenly tickled my taste buds and I wanted to try one of my favourite Dhaba dish.Dal Makhani?Balle,Balle!!...Wah!! What a tasty food those Dhabas always served...with pure desi ghee,butter and cream liberally added....Amazing variety!Amritsari stuffed parathas and its umpteen milk products,Dal Makhani(Maha Di Dal),Saron Da Saag(Sarson ka saag),Dal Maharani,Dal Amritsari Lobiya,Rajmah,Punjabi Pindi Choley,Punj ratani dal etc., etc., I have forgotten most of the names... <br /><br />Punjab's agrarian life style demanded burning up plenty of calories and one could say that most of their recipes are tailor made for their life style.They ate lots of onions,garlic and ginger;plenty of pulse, bean and lentil were included in their daily menu.Imagine eating these dishes with the typical Punjabi flat breads like naan,kulcha,lachha paratha,aloo paratha,mooli paratha or with phulka,jowar ki roti, baajre ki roti or the makke ki roti,with ghee or white butter...God! it is real heaven!!Can anyone resist their tasty nonveg preparations?...All those Tandoori items,Reshmi Tikka,Seekh kabab,Patiala Shahi Murg...I'm drooling here!!Before I sit drooling let me draft my entry for<a href="http://www.sailusfood.com/2006/05/27/jihva-for-ingredients-dals-lentils/"><img src="http://www.sailusfood.com/wp-content/uploads/2006/05/jihva-button2.jpg" alt="Jihva for ingredients" border=0 /></a><br /> JIHVA...'Vand Chak Khand Chak' as the Punjabis say!!<br /><br /><strong>Ingredients:</strong> <br />(Serves-4)<br /><br />Black gram 1 cup <br />Bengal gram  1/2 cup <br />Kidney beans  1/4 cup <br />Ginger 1 inch <br />Green chilli 2-3 (sliced thin) <br />Butter 4 tbsp. <br />Cream 2 tbsp. <br />Tomatoes 3(finely chopped) <br />Onions 2 finely chopped <br />Garlic 7-8 flakes<br />Cumin seeds  1 tsp. <br />Asafoetida  1 pinch <br />Red chilli powder  2 tsp. <br />Garam Masala(optional)-1/2 tsp<br />Salt to taste <br />Water-3 1/4 cups  <br />    <br /><strong>Method:</strong><br /> <br />Soak the washed dals and the beans in 4 cups of water overnight(needs at least 7hrs).Cook the soaked dals and the beans,adding nearly 3 1/4 cups of water,with red chilli powder,ginger(unchopped)& garlic(unchopped) added to it. Pressure cook it for nearly 10 minutes (3-4 whistles). Then reduce the heat to 'medium' and cook further for about 10 minutes.Dal should become soft but not mushy.Remove ginger and garlic from the cooked grams and grind it to a paste.(You may grind it without cooking as well, but it is traditionally cooked along with dal and then ground to paste). <br /><br />Heat a deep pan.When the pan starts smoking,add 2 tbsp. of butter.Add asafoetida and cumin seeds to it.Saute them for a minute. Add green chilli.Saute it till it is slightly brownish in tinge. Add finely chopped onions&ginger-garlic paste . Saute them until they turn golden brown. Now add finely chopped tomatoes and salt.Cook the whole mixture to a pulpy sauce consistency(about 3 mins). <br /><br />Now add the cooked grams and  the kidney beans to the mixture.(You may add half a tsp Garam Masala,for a richer flavour). Mix well and cook  for 3-4 minutes. If the consistency is too thick,you may add a little water. <br /><br />Finally add the remaining butter and cook for a minute.Now your Dal Makhani is ready to serve.While serving (with Rice/Naans/Chappathis,) add 2 tbsp Malayi/Fresh cream.....Balle!! balle!!Malayi ho malayi!! Badhayi ho badhai!!...Enjoy!!&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/dal-makhani_30.html" title="permanent link">4:26 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115166688787916758"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115166688787916758;>10 comments</a>
      
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  <h2 class="date-header">Thursday, June 29, 2006</h2>

  
    
       
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    <div class="post"><a name="115158518834456316"></a>
         
    <h3 class="post-title">
	 
	 KobbariAnnam&Omelette Curry
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage.29.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage.41.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01345.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01345.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01350.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01350.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a> <br />I never knew coconut rice till I went to Andhra... inspite of being a Keralite,who found an excuse to add coconut in every other dish!...It was indeed one of the best items in our hostel menu...Our cook Shanthakka's Noonavankaya,chicken curry,kobbari annam  etc was definitely classy.My students used to still crib about the taste but I think Shanthakka added some extra seasoning for me! ;)...And there was a sweet girl,Ratna, who took real good care of me...(poor girl!... was badly misunderstood by everyone else cos of her foolishness at times!)She used to cook some special dishes for me at times...and I should say that I have never eaten a better chicken or a better coconut rice than her's...that Andhra touch was inimitable...(Lost touch with her with the flow of Time...whereever she is now, I hope she is happy and content)...This Kobbari Annam is what I have seen Ratna doing in my hostel room...and the Omelette curry is my mom's, with a little touch ups by me...Whenever Amma ran short of eggs she would make this omelette curry for the uniform distribution!!Mothers know only to share everything...selfless souls!<br /> <br /><span style="font-weight:bold;">Ingredients:</span><br /><br />For Kobbari Annam/Coconut Rice<br /><br />(serves 2)<br />Basmati Rice-1 cup<br />Coconut milk-1 cup<br />Grated coconut-100g<br />Green chillies-4(slitted)<br />Dry Red chillies-2<br />Curry leaves-2 sprigs<br />Mustard seed-1/2 tsp<br />Black gram-1/2 tsp<br />Chana dal-1/2 tsp<br />Water-1 1/4 cup<br />Ghee-2 tbsp<br />Salt-as required<br />Bay leaves-2(optional)<br />Garam Masala-1/2 tsp(optional,traditionally not added)<br />Roasted Cashewnuts-25g(optional-for garnishing)<br /><span style="font-weight:bold;">Method:</span><br /><br />Wash the basmati rice and soak it in water for 10 minutes.Fry rice with 1 tbsp ghee added to it for 3 or 4 minutes. Now cook it with 1 cup coconut milk(preferably squeezed out from fresh grated coconut,adding some water-the tinned coconut milk often tastes far from the original) and 1 1/4 cup water with salt added.(I microwave it at hight for 20 minutes).Now to prepare the seasoning, heat the remaining ghee(you could use any edible oil as well) in a wok.Add mustards,blackgram,chana dal,dry red chillies, curry leaves,bay leaves(optional),garam masala(optional)& green chillies. Once the seasoning has spluttered,add grated coconut to it till it turns light brown.Now add cooked rice to it and mix well.Finally garnish it with fried cashew nuts. Coconut rice is ready.(You may use coriander leaves also if u want to make it a little more tasty-but dont blame me if people say it is not coconut rice!!)....Now serve it hot with Potato fry or with my Omelette curry or chicken curry or any spicy curry of your choice!!<br /><br /><span style="font-weight:bold;">Omelette curry</span><br /><br /><span style="font-weight:bold;">For the Omelette</span><br /><br />Eggs    -  3  <br />Onion, finely chopped  -  1  <br />Green chillies, finely chopped  -  2  <br />Milk-1/4 cup<br />Corn flour-1tbsp<br />Chopped coriander leaves  -  one small bunch  <br />A pinch of ground pepper    <br />Oil    <br />Salt    <br /><br /><span style="font-weight:bold;">For the Curry </span><br /><br />Grated coconut  -  2 tbsp.  <br />Cumin seeds (jeera)  -  1/2 tsp.  <br />Fennel seeds (saunf)  -  1/2 tsp.  <br />Coriander powder  -  2 tsp.  <br />Red chilli powder  -  1/2 tsp.  <br />Turmeric powder  -  1/4 tsp.  <br />Garam masala powder  -  1/2 tsp.  <br />Oil  -  2 tbsp.  <br />Small onions, finely sliced  -  3  <br />Green chillies, chopped  -  2-3  <br />Tomatoes, finely chopped  -  2  <br />Vinegar  -  1 tsp orTamarind paste-3/4tbsp)  <br />Chopped coriander leaves  -  1 tbsp.  <br />Salt    <br /><br /><span style="font-weight:bold;">Method: </span><br /><br />Grind together coconut, cumin and fennel seeds, coriander, red chilli, turmeric and garam masala powder very less water(may be 1 or 2 tbsp)to a paste. Set it aside.<br /><br />Whisk the eggs along withmilk,corn flour,green chillies, chopped coriander leaves, a pinch of black pepper powder and salt.Heat oil in  a wide pan.Saute onions till they become transluscent and slightly golden.Spread it uniformly in the pan.Now pour in the whisked egg mixture. Cook till both sides are cooked and puff up.Remove from fire and cut into probably one inch size pieces and keep it aside.<br /><br />Now heat oil in a deep bottomed wok.Fry the chopped onions till they turn slightly brownish.Add all the ground masala paste and saute for 4 minutes.See to it that the gravy doesnt stick to the wok.add the green chillies and tomatoes and saute further till tomatoes become soft.Now add vinegar/tamarind paste,2 cups of water and salt as required.Simmer the gravy for nearly 8 minutes.Add the coriander leaves and the omelette pieces into the gravy.Simmer it for another 3 minutes...Now serve it hot with the coconut rice!!<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/kobbariannamomelette-curry.html" title="permanent link">5:45 AM</a></em>

      
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  <h2 class="date-header">Wednesday, June 28, 2006</h2>

  
    
       
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    <h3 class="post-title">
	 
	 Tapioca pudding
	 
    </h3>

    
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage.28.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage.40.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a> <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Tapioca Pudding? I never knew anything beyond our 'Kappa puzhukku',Kozhikkaal and Kappa ularthu....Never knew that one could make pudding too with it until I came to this country and happened to stumble upon some white pearly granules with the name 'tapioca' on it in the local<li><a href="http://www.sainsburys.co.uk/home.htm">Sainsbury shop</a></li>I took the packet out of curiosity and 'with the some day I'll use' phrase, stacked in my pantry and had blissfully forgotten until recently I rediscovered it while cleaning my pantry.A little bit of research on these cute pearls,which resembled sago(sabudana),told me that it can be used for pudding,Taiwan's drinks like bubble tea,tapioca jelly,as a food thickener,as a binder in pharmaceutical tablets etc.These pearly granules are basically flavourless and starchy and it seems that they are produced from treated and dried cassava (manioc) root...Well, I'm going to experiment more with these pearls...Let me start off with a sweet...So here goes my easy Tapioca Pudding recipe...<br /><strong>Ingredients</strong><br /><br />Tapioca granules-1 cup<br />Milk-3 cups<br />Sugar-4 tbsp(You can personalise it)<br />Cardamom powder-1 pinch<br />{Almond Essence/Vanilla essence-A drop or two(optional)-If you like saffron flavour you can use probably just two strands, I used a little more,and it was a bit too strong and slightly unpleasant}<br />Salted Butter-1 tbsp.<br />Roasted Almonds/Cashew-for garnishing<br /><br /><strong>Method:</strong><br /><br />Take a deep bottomed Sauce pan.Soak the tapioca granules in the milk for 30 minutes in it.Cook the tapioca in milk over a slow fire till the milk is reduced in quantity and the pudding thickens.Add sugar,butter,cardamom and your flavouring agent. Mix well.Cook for another couple of minutes and transfer it to a pudding bowl.Serve it hot or cold as the choice may be!<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/tapioca-pudding.html" title="permanent link">7:16 AM</a></em>

      
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    <h3 class="post-title">
	 
	 Chicken Pickle
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01287.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01287.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01288.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01288.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a> <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I was treasuring that last morsel of chicken pickle that my mother had given me for a long time....and once it got over,I had to think of making it....for September is still a long way for me to go home....So called up home and asked amma, the recipe!...Amma was laughing at the transition of her daughter....who most of the times only ate and never bothered to cook,unless the situation badly demanded, was here trying even pickle...Amma's greatest concern when my marriage was fixed was as to what I will cook for my husband....and here I am blogging my recipes!It was only my brother who said 'Chechi'will make a wonderful cook,the certificate came from a few trials I had done for him...and I would look at Amma with a taunting 'air' of a great chef!!...I was very much her daughter...I wouldnt ask her the recipe, but I would try to match the taste of the recipe in the best possible way!!...Then later I realised that I need to cut down my 'airs' and take her advice too...for the years of experience do matter...Here is the recipe for the chicken pickle....so the source of the recipe is my amma and her source is a friend in Guntur , the pickle capital of South India!!'Pachadilu ante Guntur Pachadilu!'....Guntur, in Andhra, is synonymous for its great variety of hot pickles...I think 'Gunturites' would pickle anything that comes to their hand!!...Here it goes...(hmmm...I'm drooling already!!)<br /><br /><strong>Ingredients:</strong><br /><br />Chicken breasts-1 kg(cut into very small pieces,nearly minced)<br />Turmeric-1/2 tsp<br />Ginger-2 inch piece-chopped fine,pounded fine(dont grind)<br />Green chilli-8-Chopped fine,pounded fine<br />Garlic-50g-chopped,pounded fine<br />Red chilli powder-2 cups<br />Coriander leaves-1/2 cup(chopped fine)<br />Curry leaves-2 sprig<br />Copra-1 half(cut into small pieces and pounded well)<br />Vinegar-1/2 cup<br />Water-1/2 cup<br />Salt-2 tbsp(or as required)<br />Oil- as required for sauting the ingredients<br />Oil-4tbsp oil for mixing the masala.<br /><br /><strong>Method:</strong><br /><br />Marinate the chicken pieces with a small pinch of salt and turmeric.Heat oil in a deep bottomed wok.Saute curry leaves,pounded ginger, garlic,and green chilli,in a simmering flame, till they give a fine aroma(Do not grind these please, but pound very well)and slightly changes colour(it shouldnt get burnt).Keep it aside. Now in the same oil saute copra(I'm not sure whether the dessicated coconut that we get in the Indian store will do the trick, I would prefer you to use the real 'copra' that you get in the Indian shops).Copra and parsley gives a very tasty twist to the whole pickle.I was quite surprised to see it for the first time in a pickle,but was told by the Guntur aunty that they add it with chicken for a richer taste.Now keep the roasted copra aside.Dry roast(without adding oil) the required salt in a wok and keep it aside.Now heat 5tbsp oil in a wok.Add Red chilli powder,a pinch of turmeric powder and mix well.Saute the powders <strong>very carefully </strong>in a very low flame for a couple of minutes till you get a very strong aroma of the chilli powder.Now add vinegar and half a cup of water to it. Mix well...once it starts boiling add the dry roasted salt(abt 2tbsp).Mix well.Add the remaining roasted ingredients kept aside. Mix well and finally add the roasted chicken.Remove from the fire.Mix thoroughly with a wooden ladle,there should not be any trace of water.<br />You may mix it with hand for the masala to really seep into the chicken pieces, but sterilise the pickle by simmering it on the stove again for 3 minutes....Once cool, transfer it to a sterilised bottle with a tight lid.You can store it in the refrigerator as long as 6 months(provided you always use a dry spoon) and it still taste great, in fact greater!!<br /><br />Here's a tip added by my 'sweet nellore girl',(my student),an easy way, she says, to make chicken pickle."Clean the chicken and add turmeric, chilli powder, salt and green chilli paste(little),cook it in pressure cooker (4-5) whistles.. no water<br />then take kadai with more oil ... add chicken.. deep fry then rest of ingredients... and at the end... add some cumin powder".Probably I will try this next time...<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/chicken-pickle.html" title="permanent link">4:48 AM</a></em>

      
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  <h2 class="date-header">Tuesday, June 27, 2006</h2>

  
    
       
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    <h3 class="post-title">
	 
	 Fried Modakam
	 
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      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/ganesh2.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/ganesh2.jpg" border="0" alt="" /></a><br /><br />'Harisree Ganapathaye Namah Avighnamastu'....Ganesha or Vigneshwara,the elephant God of the Hindus,the Lord of wisdom,enjoys a lot of priorities  over the rest of the great pantheon of Hindu Gods.Known for his 'bhakthi'(devotion) and 'bhukthi'(eating),Lord Ganesha has the prerogative of being the first one to be invoked in any Hindu Puja.He is the lord responsible for removing all our  obstructions(Vighnas) for our Satkarmas(good actions)and no Hindu puja generally starts without invoking him. The Ganesh festival is perhaps one of the most important among the  several democratic festivals of India where every Indian take part in the celebration.Elders and children alike love this sweet and naughty God,the benevolent protector of the righteous,ruthless destroyer of the evil and the most generous when pleased!Ganesh festivals in Mumbai Sidhi Vinayak temple,Kanipakam temple in Andhra etc are perhaps the most famous....<br /><br />Here is an interesting excerpt about Lord Ganesha:"Ganesha's elephantine head and human body are in fact symbolic of 'tvam'- His elephantine countenance representing 'tat' and their joining together signifies the the union of 'tvam' (You) and 'tat' (Brahman,the cosmic consciousness). Thus, the body of Ganesha is the visible representation of the highest reality, Brahman, realised from 'tat tvam asi'. Another explanation is that Ganesha's head signifies 'Atman' the Highest Reality, while the body below the neck represents mAyA, the principle of phenomenal existence. The Atman's involvement with the world is characterised by the assumption of mind and speech. Ganesha's ears, which appear like large winnowing baskets, have a philosophical significance too. Just as one uses a winnowing basket to separate grains from dirt, one must use discrimination (viveka) to separate the real (Brahman) from the unreal (mAyA) in life. Here the grains stand for Brahman and the dirt signifies mAyA. Or, Ganesha's ears indicate that such discrimination between Brahman and mAyA is to be gained by taking recourse to SravaNa or hearing." <br /><br /><br />Lord Ganesh was born on the 4th day of the bright half of Bhadrapad (August/September). This festival is celebrated for 10 days from Ganeshchaturthi - birth -date-to Anantchaturdashi - the final 10th day of his 'immersion'. <br />In several states of India, clay idols of Ganesh in varying sizes are brought home the day previous to Ganesh Chaturthi,the day of Hartalik when women keep fast and invoke the blessings of goddess Parvati,Ganesh's mother.Mass worship made to  life-size or even bigger images of Ganesha in most streets.Lord Ganesh is very fond of sweets and so kheer, panchamrit,modaks(in counts of 21 or 108),fruits and sweets are placed before him as "Naivedya" or "Bhog" (offering). After the rituals are over,this "Bhog" is distributed as "Prasad".On the day of immersion,on the 10th day after performing "Puja", the idol is taken out in a huge procession-a rich camaraderie of Indian culture with people who dancing and singing..."Ganapati Bappa Moriya", Pudhachya varshi lavkar ya" (Return early next year, oh Victorious Lord Ganesh).<br />(hope my Marathi is right!)On the 10th day the sea fronts are packed with surging crowd and the idols are immersed in the water.Ganesh festival over a period of time has acquired such a democratic face that often it has been a platform for our several freedom struggle leaders for the political awakening. <br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage.27.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage.39.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a> <br /><br />Well,coming back to Modak, it is one of the most important home made speciality of the Ganesh pooja.My Iyer ponnu never forgot to bring me a box full of modaks everytime she came back to the hostel after the Ganesh puja.It was she who shared me the recipe.She used to bring me the modakam and the 'karanji'.Modak is made of rice flour while karanji is made of maida.....but in some parts of India, karanji is also called modak for the filling is almost the same.These Modaks are distributed daily on these festival days to all those who come home.Well, with time Modak has also evolved the filling has become richer but the shape remains the same and the taste, amazing!Usually, modaks have an outer crust of rice flour, and a sweet filling of coconut and jaggery.Some add Khova/Khoya/evaporated milk ).Modaks are then steamed(covered with turmeric leaves for aroma)and are served either hot or cold. They are deep-fried to increase their shelf life.<br /><br /><strong>Ingredients:</strong><br />Rice flour-1 cup<br />Water-1 cup<br />Ghee-1 tsp<br />oil-½ teaspoon <br />A pinch of salt <br /><br /><strong>Filling:</strong><br /><br />Fresh grated coconut-2 cups <br />Jaggery-a cup <br />Roasted poppy seeds-1 tsp <br />Rice flour-1 tsp <br />cardamom powder-1/2 tsp<br />Khova/Khoya-100g(optional)<br />Almonds-50g(optional)(chop into small pieces,rub and remove the husk) <br /><br /><br />Oil-for deep frying(for fried variety)<br /><br /><strong>Method</strong>:<br />Prepare the filling by mixing grated coconut,roasted poppy seeds,khoya,almonds and cardamom flower on slow fire,stirring continuosly into a brownish mixture.If you are not sure of the quality of your jaggery,you can melt the jaggery in a sauce pan,sieve it and remove the impurities and the add it to the coconut,khoya mixture.Once the mixture is ready remove from fire and keep it to cool.<br /><br />Boil water with a table spoon of oil/ghee and a pinch of salt. When it starts boiling, add the rice flour slowly(just like you do for 'pathiri') and mix well on reduced flame. It has to become a continuous pliable dough. Remove from the fire and then cool it. Once it has cooled enough to be kneaded with your hand,knead it well with oiled hands,it should be neither sticky nor dry.Make small balls of the dough.Oil your hands and press the dough to make a circle (thinner the better).Make a small indentation in the middle.Take a tsp of the filling and place it in the middle of the circle,pull together the edges and twist twist them to the shape of a fig/ kiss chocolate .Now keep it ready  on a greased plate and then  steam it like idlis.See to it that one modak does not touch the other.If you are using a pressure cooker, do not place the cooker weight/whistle.But if you want fried modakam/karanji, heat oil in a wok and fry the filled modaks in oil; or alternatively you can use maida for preparing the outer covering.(Mix Maida,water and salt and make a pliant dough,like the chappathi dough, make small rounds and fill in with the same ingredients and deep fry till golden brown).Serve it hot with a drizzle of ghee over it!<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/fried-modakam_27.html" title="permanent link">12:08 PM</a></em>

      
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    <h3 class="post-title">
	 
	 Mulakaya Paluposinakoora
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01267.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01267.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><br /><br /><br />Courtesy: <li><a href="http://krishnaarjuna.blogspot.com/">Krishnaarjuna</a></li>&<br /><li><a href="http://sailusfood.com/">Sailu</a></li><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/mulakaya-paluposinakoora.html" title="permanent link">12:01 PM</a></em>

      
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    <h3 class="post-title">
	 
	 Mulakaracha  Meen Curry
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01285.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01285.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a> <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Fish and coconuts have always been a weakness of most Malayalis...A fish fry or fish curry always brings an additional grin on a Malayali's face...As Lg's mom used to say many Malayalis keep telling malayalis are beautiful and have good skin because of the fish and coconut!!...Good reasons to justify their obsession with both!!Well, this is a very common style of making fish curry in Kerala.I have earlier blogged Thalassery Ayila curry too.This is slightly a different style.<br /><br /><strong>Ingredients</strong><br /><br />Fish-250g<br />Green chilli-2<br />Red chilli powder-1 1/2tsp<br />Fenugreek seeds-1/2 tsp<br />Ginger-25g<br />Garlic-25g<br />turmeric powder-1/2 tsp<br />Oil-as required<br />Mustard-1/2 tsp<br />Curry leaves-2 sprigs<br />Tamarind paste-2 tsp(Coccum is used in the southern districts)<br />Water-as required<br />Salt-as required<br /><strong>Method:</strong><br /><br />Marinate cleaned and cut fish pieces with a pinch of turmeric and salt.Keep it for 10 minutes.Grind together red chilli powder,turmeric powder,ginger,garlic and green chillies into a coarse paste.Heat oil in a wok. When the oil starts smoking, add mustard, fenugreek seeds and curry leaves.Once the seeds have spluttered add the ground masala.Saute it for a couple of minutes till a fine aroma comes.Now add the marinated fish pieces,water,tamarind paste and salt, as required.Mix carefully everything and allow it to cook under closed lid for nearly 7 minutes or till done.Serve it hot with rice or chappathi.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/mulakaracha-meen-curry.html" title="permanent link">11:57 AM</a></em>

      
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    <h3 class="post-title">
	 
	 Kappa Vada/Tapioca Fritters
	 
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	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01259.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01259.jpg' border=0 alt='' style='clear:all;float:left;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01261.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01261.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Everytime I go to the Birmingham Kerala shop, I'm lost in a world of nostalgia.... and come back.... missing home terribly...A reasonably good size  poster of Mammootty is what welcomes anybody to the shop and the racks are filled with Nirapara,amma's, brahmin's,mohanlal, melam, eastern and what not!....The freezer is full of ayila, mathi,koonthal,chemmeen.....almost all those fish that we get back in Kerala is there... waiting for release!And how can I leave those Nenthrappazham, Chakka,Mathan,Vellari,and Kappa untouched....I unload half the shop and as a gesture of love that shop 'chettan' always gave me generously bunches of curry leaves, my greatest treasure in the pantry.<br /><br />Kappa/Poolakizhangu/Kollikizhangu/Tapioca/Cassava is for many Malayalis a hot favourite and is available even in hotels and thattukadas with fish curry as accompaniment.You can get it in <li><a href="http://injimanga.blogspot.com/2006/06/kappa-puzhukku-mashed-cassava-with-dry.html#links">Lg's thattukada</a></li>and <li><a href="http://kitchenwonders.blogspot.com/2006/05/kappacheenitapioca-with-fish-curry_30.html">Sumi'sKitchen</a></li>or in<br /><li><a href="http://deepann.wordpress.com/2006/06/20/kappa-kuzhachathu/">Annita'sTreasure</a></li>.<br /><br /><br />My Kappa Vada idea originated actually from my <li><a href="http://www.tellicherry.com/">Tellicherry</a></li><li><a href="http://en.wikipedia.org/wiki/Tellicherry">memories</a></li> of a very common snack called <strong>'Kozhikkaal'</strong>...Kozhikkaal in Malayalam means Chicken legs...If you are expecting a Roasted chicken leg to be served, you are bound for a surprise......What comes to you in a plate would be Kappastrips held together by a spicy batter and deep fried,resembling a chicken leg fry and  you need to really bite out like the way you eat chicken drumstick!Malabaris seems to have had very creative names for many of their dishes like unnakaya,muttamala and kozhikkaal!!I still remember the college days when we all used to swarm into a small shack called 'hotel' during the break time to eat kozhikkaal and pazhampori...it is a royal treat...But with the tapioca that I got from Birmingham, I had no scope to make a kozhikkaal...for it needs more fibrous Tapioca...not very fleshy, mushy ones...So probably next time....and Kozhikkaal paved the way for Kappa Vada...A wonderful snack  for the evening time...So here goes the recipe:<br /><br /><strong>Ingredients:</strong><br /><br />Tapioca-1/2 kg<br />Red chilli powder-3/4tbsp(you may reduce it if u want it less hot)<br />Turmeric powder-1/4 tsp<br />Garlic powder-1tsp<br />Dry Red chilli-2<br />Mustard-1/2 tsp<br />Green chilli-2(cut into small pieces)<br />Curry leaves-1 sprig<br />Onion-1 medium<br />Kasoori Methi/Dried Fenugreek leaves-1tbsp(soaked in water)<br />coriander leaves-1small bunch,chopped fine<br />Oil-as required<br />Water-as required<br /><br /><br /><strong>Method</strong><br />Remove the skin,both the top brown and the inner pink layer.Cut into an inch long slices and remove the thick fibre running thro' the middle.Cook with plenty of water(double the quantity) and once it has boiled, drain off the water.Drain once again like this to avoid the 'kattu' or that unwanted layer of glucosides,which could be harmful.Now cook the Tapioca with half the quantity water.Once cooked well, mix salt and mash it well.<br /><br />Now Heat oil in a wok.Once the oil starts smoking add mustard seed,dry red chilli, curry leaves,onion,green chillies,red chilli powder,kasoori methi,and garlic powder(in the same order) and saute well till onions becomes transluscent.Add this seasoning to the cooked tapioca along with chopped coriander leaves and  mix well.(You could use this as a curry for chappathi too).<br /><br />Now make small lemon size balls out of the seasoned tapioca.Press it with your hand to small patty and shallow fry it on a griddle with a dash of oil, till the sides turn golden brown.Serve it hot with any sauce of your choice!<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/kappa-vadatapioca-fritters.html" title="permanent link">12:12 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115139239401368488"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115139239401368488;>9 comments</a>
      
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  <h2 class="date-header">Monday, June 26, 2006</h2>

  
    
       
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    <div class="post"><a name="115132561395511654"></a>
         
    <h3 class="post-title">
	 
	 Mutta Kuzhalappam/Love letter!
	 
    </h3>

    
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	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01251.0.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01251.0.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01253.0.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01253.0.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Love letter....a name for a snack?...Yes indeed....We have love letters which have become history and mythology....This is no 'Meghasandesham' or 'Hamsasandesham' of our mythology....or the sms love liners of the modern age....this is pure love folded in a pancake!!....Loveletters are known for the dollops of sweetness flowing out of the heart of the amorous lovers....... and this Loveletter, also known as Mutta Kuzhalappam are sweet filled pancakes rolled into pipes(Kuzhal),served of course with a lot of love!!...A common snack in Kerala during Christmas and a quick recipe which kids love and all those with sweet tooth love....There are different versions of making it, I have Malabarified it a little bit.<br /><br /><strong>Ingredients:</strong><br />For pancake:<br />Maida-1 cup <br />egg-1 <br />salt <br />water <br /><strong>Filling:</strong><br /><br />Grated coconut--1/2 cup <br />Sugar-2tbsp<br />Poppy seeds-2tsp<br />Cardamom powder-1 tsp<br />Cashew nuts<br />Egg-1<br />Raisins-25g<br />Cashewnuts-25 g(broken)<br />Ghee-1 tbsp<br />Salt-a very small pinch<br /><br /><strong>Method: </strong><br />First prepare the filling.Heat ghee in a wok.Roast cashew,raisins,poppy seeds,coconut shavings,add beaten egg,cardamom powder and sugar.Scramble the egg and mix well.(Same as Unnakkaya).Keep it aside.<br />Mix maida,egg,and salt with water and make a dosa like batter of thinner consistency. Heat a griddle.Grease it with oil.Pour one ladle of batter and spread it out  as thin as possible,like dosa/pancake.Flip the sides and cook it well. Now scoop out 2tsp filling into each dosa, roll it into a pipe and just lay it on the griddle for a couple of minutes, till the sides turns golden.Now serve your love letter with a lot of love!!<br /><br />Well, <strong>Traditional Kuzhalappam</strong> is a little different story.....I mean the filling is very simple....('simble!')...It is jaggery(Sharkara/Bellam/Vellam) mixed with cardamom, cumin seeds, and grated coconut....some use sugar instead of jaggery...so it is all'apna' choice!!...If you fold the crepe/dosa with the filling inside and just press down the edges with the spatula,it becomes something we call Madakku Saan/Madakku Dosa<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/mutta-kuzhalappamlove-lett_115132561395511654.html" title="permanent link">5:40 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115132561395511654"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115132561395511654;>3 comments</a>
      
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  <h2 class="date-header">Sunday, June 25, 2006</h2>

  
    
       
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    <div class="post"><a name="115123505055901028"></a>
         
    <h3 class="post-title">
	 
	 My Spice Bazaar
	 
    </h3>

    
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01245.0.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01245.5.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01235.1.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01235.1.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01239.0.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01239.1.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Yesterday was the destined day for me....to clean my pantry!!...To edit and delete all those masalas that I had accumulated over a period of time, in addition to the vestiges of my husband's bachelor days....where he picked up every masala available in the Indian shop, hoping to make his bachelor cooking spicier, rather easier!The most amazing thing that I saw in my pantry here when I saw it for the first time was the huge 5kg sack of Red chilli powder!It was sitting royally with a gleeful smile!!Five kg of chilli powder for a bachelor!...Wasnt that a bit too hot days?!!(My husband is a kind of megalomaniac,wants everything big and large,except for his wife, who is sincerely trying to match his expectations with all those food churned out from the kitchen!)Everytime we went to an Indian shop...we avariciously looked at the Masala racks and stacked our cart as though we might never get it again!...My husband would ask me ritualistically an innocent question..'What do you use that for?'...for which at times I did not really have a definite answer...I would murmur...'Ri...Irili (=let it be,kannada),I'll use it someday...we might find it useful...So saying I have piled up so many masalas...and some of them had reached their expiry...so yesterday was the day for me to bid them adieu and prepare the pantry for another refill!!...I was thinking about the amazing collection of spices and seasoning agents that we have...Turmeric,Chillies,Pepper,Cloves,Mace,<br />Cinnamon,Bay leaves,Curry leaves,Thyme,Rosemary,Basil,Chamomile,Dill,<br />Kalonji,Onion Seeds,Ajwain,Fennel seed,Cumin,Ginger,Cardamom,Saffron,<br />lemon grass,Nutmeg,Sesame seeds,Anise,Annatto,Arrow root,Caraway,<br />Celery,Cayenne,Mint,Oregano,Coriander,Parsley,Chives,<br />Fenugreek,Flax,Paprika,Chervil,Marjoram,Mustard,Tilo leaves<br />....Oops! the list is unending....Having a very flexible palate, we have been able to enjoy the myriad spices of both the East and the West...Salutations to all the Spices of the World which has spiced up our life!!&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/my-spice-bazaar_115123505055901028.html" title="permanent link">4:29 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115123505055901028"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115123505055901028;>4 comments</a>
      
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    <div class="post"><a name="115123074408081667"></a>
         
    <h3 class="post-title">
	 
	 Soya-Chineseleaves--Masala
	 
    </h3>

    
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	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage1.11.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage1.13.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />A packet of Soya chunks was lying in my pantry for quite some time.Before buying itself my husband had declared that he doesnt like soya...Hence I was quite apprehensive and kept on postponing....Yesterday I thought of putting a little wool over his eyes...Made a Soya Masala with some chinese leaves(cabbage's cousin)and served it as minced mutton masala! Once the certificate came as first class I dramatically revealed that it was his hated soya chunks...he gave me a clownish look and said that he was too hungry to notice!!I keep telling him not to keep any prejudice about any food as  bad...in some combinations they may taste really good...and it did taste good...<br />So here is my Soya Masala.<br /><br /><strong>Ingredients:</strong><br /><br />Soya chunks-100g(soaked slightly &cut into pieces)<br />Meat Masala-2tbsp(Available in any Indian shop)<br />Chilli powder-1/2 tsp(optional)<br />Garlic powder-1tbsp<br />Ginger-25g(pounded)<br />Chinese leaves-250g(chopped fine)<br />Cardamom powder-1/2tsp<br />Fennel seed powder-1/2 tsp<br />Cinnamon powder-1/4tsp<br />Bay leaves-2<br />Curry leaves-1 sprig<br />Turmeric powder-1 pinch<br />Baby potato-4(cut into pieces)<br />Tomato sauce-1tbsp<br />Parsley-1 small bunch<br />Water,Salt,Oil-As required<br /><br /><strong>Method:</strong><br /><br />Pressure cook the chopped soya chunks&potato with 1 cup water,a pinch of turmeric,meat masala,and chilli powder added to it for 4 minutes.(Soya balls are chopped so that the masala really seep thro' and it is pressure cooked so as to save the soaking time).Now Heat oil in a wok.Saute bay leaves, curry leaves,fennel seed powder,cardamom powder, cinnamon powder,ginger and garlic powder(I was running short of garlic).Now add this to the cooked soya and potato.Mix well.Add enough water(half a cup) and add the chopped chinese leaves.(It gives a peppery taste).Saute everything together for nearly 5 mintues.Finally add chopped parsley and serve it hot with Chappathi/Paratha.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/soya-chineseleaves-masala.html" title="permanent link">3:17 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115123074408081667"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115123074408081667;>1 comments</a>
      
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    <div class="post"><a name="115123049834787563"></a>
         
    <h3 class="post-title">
	 
	 Chicken Upma
	 
    </h3>

    
	         <div class="post-body">
	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage.26.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage.37.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Upma is unfortunately a less privileged dish with many...people frown at the mention of the name Upma....Probably the frown came because of all those who manipulated it to miserable clones, especially in the hostel menus....Upma being an easy dish for bulk cooking it often takes a place in the menus of several hostels and school(eg.,Kerala govt's Upma Program for the school children)...I love upma and feel sad at the ill reputation that it suffers because of a few mishandlers....You can make really heavenly upmas with Semolina(Rava) or with Vermicelli(Semiya)....Semiya upma is considered to be of a better class as considered to poor semolina...Those who are strongly prejudiced against Upma and if they prefer anything in the name of Non-veg this is a recipe worth trying...Well, I should say that this indeed is a travesty in the name of Upma...far from the Original....but definitely tasty...<br /><br /><br /><strong>Ingredients </strong><br /><br />Vermicelli-2 cups(broken)<br />Boiled water-1 1/2 cup<br />Ginger+Green chillies-50g<br />bay leaves-2<br />Aniseed-2(broken0<br />Garam masala-1 tsp<br />Chicken-250g<br />Onion-2 medium(chopped)<br />Tomato-2 medium(chopped)<br />Ghee-2 tbsp<br />Salt-as required<br />Parsley-1 small bunch<br />Cashew-optional<br /><strong>Method</strong><br /><br />Brine the chicken pieces for 10minutes till they are cooked.Remove  the flesh from the bone and shred it.Heat ghee in a wok,roast Vermicelli to golden brown colour.Heat ghee in another wok.Saute bay leaves, aniseed,garam masala,ginger,chillies,onion and tomatos in the same order.Once the tomatos have become soft add shredded chicken. Mix well with the remaining ingredients.Now add the roasted Vermicelli.Mix well.Add 1 1/2 cup boiled water. Mix well. Close the lid and allow it to cook.See to it that it doesnt stick to the vessel. Stir well and finally garnish with roasted cashews and chopped  parsley.Serve it with grilled chicken and tomato sauce.<br /><br /><br />Here is the recipe for the real <strong>Upma</strong>:<br /><br />Semolina/Rava-1 cups<br />Salted,Boiled water-2 cups<br />Green chillies-4<br />Ginger-25 g(Pounded)<br />Dry Red chillies-2<br />Curry leaves-1 sprig<br />Black gram dal-1/2 tsp<br />Mustard -1/2 tsp<br />Cashew-25g(optional)<br />coriander leaves-2 sprigs<br />Ghee-2tbsp<br /><br /><strong>Method:</strong><br /><br />Roast the semolina in ghee till it changes colour slightly.Leave it to cool.Now heat oil/ghee in a deep bottomed wok. Add  mustard, dry red chilli,black gram dal, cashew, curry leaves, green chilli and ginger.Saute it for a couple of minutes till you get a fine aroma.Now add boiling water to this seasoning. Mix well. Allow it to boil for a minute. Now add the roasted semolina slowly and keep mixing it with the other hand. See to it that there are no lumps...Mix well.Close the lid and cook till the rava is done. Garnish with coriander leaves and serve it hot with chutney or pazham puzhungiyathu or plantain(Kerala style).<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/chicken-upma.html" title="permanent link">3:14 AM</a></em>

      
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  <h2 class="date-header">Friday, June 23, 2006</h2>

  
    
       
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    <div class="post"><a name="115107432832134941"></a>
         
    <h3 class="post-title">
	 
	 Scrambled Prawn
	 
    </h3>

    
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage1.9.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage1.11.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/scrambled-prawn_23.html" title="permanent link">7:51 AM</a></em>

      
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    <h3 class="post-title">
	 
	 Sundal
	 
    </h3>

    
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01205.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01205.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/sundal.html" title="permanent link">7:49 AM</a></em>

      
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    <div class="post"><a name="115107197955985485"></a>
         
    <h3 class="post-title">
	 
	 Malabar Meen Biriyani
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01219.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01219.1.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Having spent a major part of my life in the Malabar region of Kerala,Malabar recipes have always been my top favourites.One should say that Malabar Muslims have really contributed a lot to the moulding of a  very distinct culinary culture, which is now identified as 'Malabar' style...During Ramzan,as I said earlier in my <li><a href="http://isouthpotpourri.blogspot.com/2006/05/ari-pathiri-malabar-muslim-specialitya.html#links">Ari Pathiri</a></li> post, our Muslim friends flooded our table with all those Muslim delicacies like <strong>Meen biriyani,Adukku Pathiri, Meen Pathiri,Kozhi porichathu,Kozhi Ada,Chatti pathiri,Unnakkaya, Muttamala,Alsa,Tharikanji,Kalathappam,Kinnathappam</strong> etc..I'm drooling here already!!(I shall blog some of these recipes soon)My mom had learnt this Meen biriyani from those good hearted Muslim friends that we had in <strong>Beypore</strong>, a port town in <strong>Calicut</strong>, which has plenty of history to tell....The legacy is passed on to me..... My husband says that he has never heard of <strong>'Fish biriyani' </strong>before, and was thinking that it was one of my experiments! He wouldnt believe it when I said it is in fact a traditional dish which <strong>Malabar Muslims</strong> prepared during Festive seasons or on occasions like treating their '<em>Puyyapla'</em>(Puthiya Mappila/New Bridegroom- who remains 'Puyyappla' even at 80!)....Treating 'Puyyappla' was a big ritual often....with many dishes prepared and all his comforts arranged. I have heard my 'ithathas' in Beypore telling that there have been occasions when many girls have been given 'talaq'(divorce) for the simple crime of not treating(feeding with all these delicacies) the Puyyapplas properly...but those are the stories of yesterdays when tradition ruled and women were lesser beings...but now things have changed tremendously...with education permeating the grass roots....people are more enlightened....and women more empowered...Perhaps the present generation cannot even believe that many traditions like 'Mootakalyanam' etc existed in the same society!...Let me not digress into those old stories...So here is the recipe for the famous Malabar Meen Biriyani.<br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage.25.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage.36.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a> <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Ingredients</strong>:<br />Serves-4<br /><br />For Rice:<br /><br />Ghee - 2 tbsp<br />Bay leaves-2<br />Cardamom powder - 1/2 tsp<br />Fennel seed powder-1/2 tsp<br />Cinnamon- 4 sticks<br />Aniseed-2 or 3<br />Cloves - 4 <br />Pepper powder - 1 tsp<br />Onion(sliced) - 1 (medium) onions<br />Basmati rice - 3 cups<br />Boiled water - 5 3/4 cups<br />Lemon juice-1/2 a lemon<br />Salt - as required<br /><br />For fish masala:<br />King fish - 1/2 kg(Any Hard fleshed fish)<br />Chilly powder - 1 tbsp<br />Turmeric powder - 1/2 tsp<br />Pepper powder-1/2 tsp<br />Salt - 1 tsp<br />Oil - 100ml<br />Onion(sliced) - 3 large <br />Ginger-garlic-green chillies paste - 2 tbsp<br />Coriander leaves+Mint leaves+Curry leaves paste-2tbsp<br />Tomato(chopped) - 2 <br />Garam masala powder - 1 tsp<br />Curd - 1 tbsp<br />Lemon juice-1/2 a lemon<br />Thick coconut milk - 1/4 cup<br />Ghee - 2 tbsp<br /><br />For garnishing:<br />Cashew nuts(roasted)-25g<br />Raisin(roasted)-25g<br />onion-1 medium size-(finely chopped)<br />  <br /><strong> Method </strong><br /><br /><br />Wash the basmati rice(long grain rice).Soak the washed rice for 5 minutes.Drain off the water completely.Boil water with salt.Heat ghee in a pan.Add bay leaves,cardamom,fennelseed,aniseed, cinnamon, cloves and pepper. Saute it for a couple of minutes.Add onions and fry till golden brown.Add rice,lemon juice and stir for about  5 min or till the grains become soft when you bite it.Pour boiled water and cook till it is done.Then using a fork stir the rice so that the grains separate out and keep it open so that excess water, if any, will evaporate completely.<br /><br /><br />Fish may be cut into pieces, removing the bones. If it is really large fish like King fish you may retain the bone, for it adds to the taste.If served to kids it is better to remove the bones and cook.Marinate fish pieces with chilly powder, turmeric powder,pepper powder and salt for 30 minutes(pref. in the refrigerator).Fry the marinated fish pieces in oil.In the same oil used to fry the fish ,addd sliced onions and fry on a simmering flame, till it becomes golden brown.Add ginger-garlic-green chilly paste,coriander-mint-curry leaves paste, and tomato.Saute it for nearly 6minutes.Keep the flame medium.Stir it for 6 min.Add curd, coconut milk, and salt and stir it for 5 min.Add fried fish pieces and reduce the flame.Cook till it becomes a good thick gravy.<br /><br />Roast cashew nuts, raisins and onion in a small wok(deep brown).Take a deep bottomed vessel and layer rice,fish masala,Roasted nuts,raisins& roasted onions alternatively.Pour 2 tbsp of ghee and tightly cover with a lid.Keep it on a very low flame for 10 min.(Alternatively you can bake it in an oven for 10 minutes at 180 degrees).Traditionally the lid is sealed with Maida, and coconut husk embers are kept on top.( 'Dum').Serve it,the Biriyani please! ; ) hot with Onion/Potato Raita.&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><br /><br /><em>Of late RP and I seem to be having a lot of telepathy.She has posted on Idli Sambar while Idli was sitting idle in the draft,I had posted a prawn fry while she too had one...Interestingly now she too has posted a Fish biriyani recipe,slightly different from that of mine...So for another variety try </em><li><a href="http://myworksh0p.blogspot.com/2006/06/fish-biriyani.html#links">RP's Fish Biriyani</a></li><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/malabar-meen-biriyani_115107197955985485.html" title="permanent link">7:12 AM</a></em>

      
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  <h2 class="date-header">Thursday, June 22, 2006</h2>

  
    
       
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    <div class="post"><a name="115097129916155378"></a>
         
    <h3 class="post-title">
	 
	 Padavalanga Parippu Erissery
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage.24.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage.35.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a> <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Erissery, Pulissery,Uppery etc are all the Kerala Veg recipes which are part and parcel of any 'Sadya',the traditional banquet....For many a Keralite Erissery is a daily ritual...to say that Erissery is a must in their daily menu! A variety of Erisseris can be made by using different vegetables like <strong>Vazhaykka Erissery, Mathan Erissery,Chakka Erisseri,Chena Erissery,Vellarikka Erissery,Padavalanga Erissery</strong> etc.,The basic menu remains the same for all,just substitute the required vegetable.Here is my Padavalanga Erissery/<strong>Snakegourd Erissery</strong>. I think it was LG who had mentioned that her mom was scared of Snakegourds...Snakegourds have nothing to do with the Snakes,except perhaps the long shape!Rather Snakegourds are considered to be highly medicinal. It is <em>used to treat certain cancer </em>of the lungs, stomach and the oesophagus in the Chinese Traditional medicine.And....here goes my recipe for the Erissery:<br /><br /><strong>Ingredients:</strong><br /><br />Snake gourd/Padavalanga-100g( cut into small pieces) <br />Dal-1 cup<br />Red chilli powder-1 tsp<br />Turmeric powder  1/4tsp  <br />Water  3cups <br />Salt  -as required<br />Grated coconut - 1/2coconut  <br />Cumin seeds -1/4 tsp  <br />Ghee -1tbsp<br />Coconut oil-1/2 tbsp  <br />Mustard seeds  1/4tsp<br />Curry leaves-1 sprig<br />Dry Red chilli-2  <br /><br /><br /><strong>Method: </strong><br />Cut the Snakegourd vertically.Remove the fibrous matter inside with a spoon and cut into smaller pieces.Add 3 cups of water to  the snakegourd pieces and dal along  with chillipowder(some add pepper powder, instead) and turmeric powder and pressure cook till the dal becomes soft(5 minutes).Grind half the grated coconut and cumin seeds together into a medium fine paste  and add to the cooked dal.Cook for another 3 minutes.<br />Saute the remaining coconut in a low flame till brown in colour.Keep it aside. <br />Season mustard seeds,curry leaves, dry red chilli in ghee and coconut oil(optional).Add the seasoning to the cooked dal along with the roasted cococnut shavings. Mix well. Serve hot with steamed rice!<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/padavalanga-parippu-erissery.html" title="permanent link">3:14 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115097129916155378"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115097129916155378;>5 comments</a>
      
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    <h3 class="post-title">
	 
	 Unnakaya-A Malabar Speciality
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01189.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01189.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a> <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I think I'll break the  suspense/no suspense...to be honest I can't wait long to publish my recipe once I have it sitting in the draft...bad obsession?!!This is one of my all time favourite Malabar Snack-Unnakaya which my mom used to make so gorgeously....Yes the name owes to its shape, the shape of 'unnakaya' or the cotton pod....creative, isnt it, whoever has invented the name!We had an unnakaya tree in our garden back home, with the unnakayas hanging like hermits in deep meditation....and their souls at times escaped the pods of their transient existence as light free flowing cotton..... and how I wished they were all the Malabar Unnakayas!!What a scrumptious snack, made of banana....In Malabar area you get this in many of the hotels as a snack...Whenever we passed by the 'Paris hotel' in our place we used to sniff the beautiful aroma of the Unnakaya and would give a longing look at my father...and he would go and get a big parcel of hot unnakayas...My brother and I would be just waiting to reach home to attack the unnakayas,only to be joined by my father! He loved anything sweet!Well many people hesitate to make this Unnakaya at home, for the mess it can create if a little bit careless during the preparation.Just a few tips to avoid the mess: the Kerala banana(Nenthrappazham) that you use should be semi ripe(Karimpazhukka).Too ripe bananas can create a mess.While grinding the modern mixer is very likely to make it more soft,it is better to use a grinding stone, if you have one or even the mortar and pestle will do.Or else while grinding in the mixer,dont add any water and dont overgrind it.If the consistency is not right you can have a real mess with the filling coming out or not being able to mould at all or bananas getting charred. I have had my share of casualties when I tried it for the first time, but has been able to perfect it with time.So much said, here is the recipe:<br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01156.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01156.0.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01181.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01181.0.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Ingredients</strong><br /><br />Indian Banana/Kerala Banana/Nenthrappazham-4(Half ripe)<br />Eggs-2<br />Grated coconut-150g<br />Sugar-2Table spoon<br />Raisins-25g<br />Cashewnuts-25 g(broken)<br />Ghee-1 tbsp<br />Salt-a very small pinch<br />Cardamom powder-1 tsp<br />Oil-For deep frying<br /><strong>Method:</strong><br />Cut Bananas into 3 pieces.Blanch the pieces in boiling water,till the peel starts separating from the fruit.(Pazham Puzhungiyathu)For a detailed post refer LG's<li><a href="http://injimanga.blogspot.com/2006/05/plantain-boiled-or-steamed-nenthrakka.html#links">PazhamPuzhungiyathu</a></li>Peel off the skin,run a knife thro' the middle and remove the black seeds in the middle and mash it or grind it to a chappathi dough like consistency <strong>without adding any water </strong> for you should be able to mould it into the unnkaya shape.Keep it aside.(In case you feel, the consistency is a bit loose, put it in the refrigerator for a while).<br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01184.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01184.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Now prepare the <strong>filling</strong>.Beat egg lightly, with sugar and a very small pinch of salt,just enough for scrambling.Heat ghee in a wok.Once the ghee is hot, add cashews, raisins,poppy seeds and saute for a couple of minutes till everything turns golden.Add the grated coconut.Saute it for a couple of minutes and finally add the beaten eggs. Scramble it and mix well with the remaining ingredients.Remove from the fire. Let it cool.<br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01183.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01183.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Grease your hands with a little ghee.Make a lemon size ball out of the banana 'dough',flatten it to small discs.Spoon in the egg(2tsp) filling.Close the edges,press lightly and roll it in your hands into the elongated shape of cotton pods(the edges tapering).Now heat oil in a wok.When the oil starts smoking, carefully slip the unnakaya into the oil.Wait for a minute before turning sides.Lower the flame or else the banana will get charred easily.Keep turning the sides till all the sides become uniformly golden.Enjoy the Royal Malabar treat!<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/unnakaya-malabar-speciality.html" title="permanent link">3:11 AM</a></em>

      
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  <h2 class="date-header">Wednesday, June 21, 2006</h2>

  
    
       
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    <div class="post"><a name="115088190904358201"></a>
         
    <h3 class="post-title">
	 
	 Meme:Ten things I miss of Mom's cooking...
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/ammas.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/ammas.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Blogging...It is all a new world for me .....still a novice ....started just 3 months back... it has now become more of  a passion....Unfamiliar with the rules and customs of this cyber community I have been slogging and blogging...LG was commenting that my blog was perhaps not getting the attention it deserved(so kind of her for always leaving a genuine comment)....Perhaps tis due to my own reticence and reluctance to socialise in the blogosphere...Basically quite reserved,flamboyant once the shell broken, and loyal once attached.....I'm a typical Aquarian....I take time to really sink in....so naturally, I am more likely to be ignored....Like every evolving community, the blog community,as I understand, has also evolved lot of forms and formalities,reciprocities...which I need to really get grips with...I shoud mention here that <li><a href="http://anthonyskitchen.blogspot.com/">Antony</a></li> has been really kind enough to include me in his Curry Mela a couple of times,I feel bad that I never really made an attempt to send my entry to him, but he has rather found the time to cull out mine....Sorry Antony...I shall try to ward off my indolence.I think I have a classic reluctance to socialise for the sake of socialising...like passing comments just for the sake of commenting etc...(I hope I'm not being arrogant...I dont mean to...).for I believe in being genuine...Comment when you feel it.... but.... straight from heart!.....So I have been very slow at building up my links...but gradually I have indeed found some good friends with amazing culinary skills and literary skills....I think I'm slowly sinking in...<br /><br />A Meme?...I really did not know the rules of the game when<li><a href="http://myworksh0p.blogspot.com/">RP</a></li> tagged me first and then<li><a href="http://spicycuisine.blogspot.com/">Bindu</a></li>.Thanx buddies for introducing me to my first Meme.Meme-the more things change the more they stay the same...paradoxical?...that's how life is at times!...Well, I understand that I am supposed to write about ten things that I miss of Mom's cooking....As Bindu rightly pointed out, I am indeed influenced by two mothers-my amma and bellary amma-my mom and m-i-l....two great women,generous at heart and cooks of great brilliance...Well,I have had very less chances of tasting Bellary Amma's cooking in this 10 month old marriage....But whatever little I tasted,was classy,lip smacking!! Missing...?....a lot many things....first of all I miss that generous hand which served those brilliant dishes with a dollop of love and the affection flowing out!I miss you Amma....<br /><br />Hmm...I need to stick to the rule of ten,that is a difficult job....for I miss so many...ok.... I'll sort it.... so here goes my top ten list:<br /><br />Amma's  <br /><br />1.Malabar Chicken Biriyani(She was such an expert that whenever there was a get together in our family circles she was summoned for supervision, and she would go as early as 5 in the morning with her big 'Biriyani Chembu'(A big copper bottomed vessel)and Iron Stirrer in the car boot(her darlings!).... and by evening she would be almost swooning but with a big smile at the thumping success of her biriyani!)<br />2.Idli & Sambar-How much ever I try I havent been able to reproduce the taste of her Sambar.<br />3.Puttu and Chicken curry-It was mindblowing !<br />4.Vellayappam and Mutta curry-made for each other!<br />5.Kanji and Idi chakka/Chammanthi-I love it...My husband is a big 'anti-kanji element',so I cant have it often...: (<br />6.Palada prathaman....oooooooooo...I want it now!!<br />7.Chatti pathiri-A Malabar Muslim speciality and <br /><br />Bellary Amma's<br /><br />8.Cheppa Pulusu(Tangy Fish curry)-I'm drooling here!!<br />9 Obattu(Poli)...that's a real treat! and her<br />10.Mutton Korma(hmmmm...wah! what a combination with her soft chappathis!)<br /><br />Ok...I have to apply a sudden break here...or else I'm very likely to get accelerated by all those dishes tingling my taste buds...So now I pass this Meme to <br /><li><a href="http://deepann.wordpress.com/">Deepa</a></li><br /><li><a href="http://dhinamum-ennai-kavani.blogspot.com/">Syam</a></li><br /><li><a href="http://arad-daagh.blogspot.com/">Daagh</a></li><br /><li><a href="http://anthonyskitchen.blogspot.com/">Antony</a></li><br /><li><a href="http://mayaskkitchen.blogspot.com/">Maya</a></li><br />Hope they will enjoy!!...So guys, now it is your turn!!&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/memeten-things-i-miss-of-moms-cooking_21.html" title="permanent link">2:08 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115088190904358201"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115088190904358201;>14 comments</a>
      
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  <h2 class="date-header">Tuesday, June 20, 2006</h2>

  
    
       
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    <div class="post"><a name="115079238847164336"></a>
         
    <h3 class="post-title">
	 
	 Chappathi for Beginners
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage3.0.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage3.0.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><em>Many of us have had those 'tearful' yeterdays when Chappathis had turned out to be miserable hard disks or inedible aliens!I remember still those days when my husband waged a war between his teeth and my Chappathi!It was very embarassing for me that I could not make a decent Chappathi....It was very upsetting for me in those early days of my marriage...when I had to literally struggle with my chappathis,idlis,appams, and why not even my rice....Though I had done a little bit of cooking during my college days when my mom was not well and was bed ridden for some time.....but then, I had my father to help me in the kitchen.So often it was a joint effort and was more a basic essential cooking....and that too my father cooked the rice and I prepared the curry....After that..... career,hostel days...never really had a chance to explore the kitchen....So I was like a cook who could do Classy Chicken curry but no ordinary rice!!....I was frantically looking for tips and clues to make my Chappathi softer.I envied the TV ad aunty whose Chappathi puffed up on the tawa while I panted with my unending trials of getting it right!But now I am a proud Chappathi maker, my Chappathi too puffs up.... and she is so soft that she yields easily between my fingers and I am bold enough to serve anybody my Chappathis!!<br />Recently one of my students asked me,Maa'm why dont you tell us how to cook rice first before giving us all those hifi recipes....(I'm happy and proud to see yet another batch of my students come out into the world of independence and responsibility as engineers...and some of them are out into the new world of bachelor cooking too...with the student days...just over!)....So I thought, I shall include some of the basic recipes once in a while so that someone who has just ventured into the kitchen space might find it useful....So here goes my tips n clues : </em><br /><br /><strong>Ingredients </strong><br /><br />Wheat Flour(Atta)-2 cups<br />Maida-1 cup(Softness Tip-1)<br />Oil- 4tbsp(Softness Tip-2)<br />Maida-for dusting the flour board<br />salt-as required<br /><strong>Hot</strong> Water-As required(Softness Tip-3)<br /><br /><strong>Method</strong><br /><br />Mix wheat flour,maida,oil and salt.Now add hot water gradually and knead it into a soft pliant dough.Now heat the Tawa(griddle) <strong>very very hot </strong>(Tip-4).Once the Tawa is really hot you may reduce the flame slightly. Take a bread board.Dust it with Maida(It allows you to make really thin chappathis).Now take a small portion of the dough(a medium lemon size) and make it into a ball between your hands.Keep the ball on the board.Press slightly with your hand and then roll it out into thin rounds,alternately dusting the board and turning sides.Now place it on the griddle and as soon as bubbles appear,flip it to the other end.Cook till bubbles appear on this side as well.(Press the chappathi and rotate it on the tawa for cooking it uniformly-if the  dough consistency is right usually within no time the chappathi will puff up).As <li><a href="http://kitchenwonders.blogspot.com/">Sumitha</a></li> said, people try different tips like adding some cold milk, or some curds to the dough to add softness to the chappathi.Well, everything comes with experience and experiments...So all those pals who are out there struggling with the unyielding Chappathi need not worry...she will yield soon... just 'manana padta hey'...you need to woo her around....a bath in the milk/curd, an oil 'massage' and you will be amazed to see her spirits raised on the  'hot' tawa!! ; ) and yours too!!Enjoy!!<br /><br /><strong>Madakku Roti/Malabar Roti</strong><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage1.13.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage1.16.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />A traditional Malabar style of making 'roti'/chappathi, the difference being in the generous use of ghee for roasting it and the dough is made slightly harder than that of chappathi.Madakku roti is all about making folds(as shown in the picture) in the roti and roasting it.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/chappathi-for-beginners.html" title="permanent link">1:32 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115079238847164336"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115079238847164336;>13 comments</a>
      
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    <h3 class="post-title">
	 
	 'Itlu Idli'....
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage.23.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage.34.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a> <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Idli was many a times a  ‘temperamental creature’ for me!...I call it temperamental, because it behaves very oddly at times, if the ratio of the ingredients is altered she sulks; if the temperature is a bit cold she  becomes indifferent and hard, and  if she  is not allowed to sit quite in fermentation, she is morose and you can use her to pelt a dog!!...Fluffy idli was a dream often for me during the amateur days…I used to push down the stony cruel idlis down my throat with the sad nostalgia of my amma’s beautiful idlis…..But,she could not evade me longer until I caught hold of her secrets….<br /><br /> No wonder, often South Indians are secretly nicknamed as ‘Idlis’, for the entire South India falls flat over this round patty,2"-3" in diameter, a close cousin of Dosa(Rice pancakes)!....It is a very healthy food and a common breakfast in all the Southern states and  has even gone global with the Southies spreading their legs around the globe…She often comes royally to our table with her usual pair of accompaniments, chutney and sambar, at times joined by ‘Milagai Podi’/Chammanthi Podi/Podi. or a handsome Uzhunnu vada(Blackgram fritter)….Ooops! that’s real orgasm!!<br />Try <li><a href=http://www.sailusfood.com/2006/05/23/endu-kobbari-podi-spiced-dry-coconut-powder/>Sailu’s Kobbaripodi</a></li><br /> <br />"Ittu" + "Avi" (To lay and steam)- the earliest records of Idli dating back to 920AD says that the name originated from these Tamil words.. King Someshwara III who reigned over the present Karnataka, seems to have included an Idli recipe in his encyclopaedia, Manasollasa in 1130 AD. By the way,did you know that idli originally was made only with blackgram and no rice in it?!! Records do not show any trace of rice till the 17th century…Records say that  rice might have been added in the later centuries as it accelerated the fermentation process. So Idli has evolved a period of time…and is still evolving with the contemporary versions that we get in the super markets  like the microwave idli batter and  the semolina idli(Rava Idli). We might have migrated from the  traditional ‘attukal’(grinding stone), and the traditional ‘idli chembu’, but the popular version of idli still remains -the Rice-blackgram combination  and the process has more or less remained the same-a batter of Rice and black gram fermented overnight and  poured into a greased idli mould, or the idli tray, a ‘tree’ like structure  which has several trays arranged in tiers and with round,perforated, indentations, and cooked in steam. Here goes the classic recipe for Idli.<br /><br /><br /><strong>Ingredients:</strong><br /><br />Raw Rice-1 cup<br />Parboiled Rice-1 cup<br />Black gram-1 cup<br />Salt-as required<br /><br /><strong>Method</strong><br /><br />Soak rice and Blackgram separately for at least 3 hrs.(You can add half a tsp Fenugreek seeds to the dal for a tasty twist).Grind them separately to make a very smooth batter,but not so fluidy as Dosa batter.Add salt.Mix both the rice and blackgram batter well and leave it to ferment for at least 8hrs,preferably overnight.An average room temp of 25-28degrees is essential for an ideal fermentation.Those who have colder weather may keep the dough in a vessel filled with warm water and cover with a blanket.If the batter has properly fermented, bubbles will appear on the surface.Carefully scoop out the top layer,so that the air trapped inside remains(for making idlis spongier).Dont stir the batter too much, then the idlis may become hard.Grease the idli mould with ghee or oil.Pour the batter into greased idli mould.(See to it that the perforation of one tray is parallel to the indentation of another tray).Pour water into the pressure cooker to such a level that the base of the idli stem is properly immersed.Carefully immerse the idli stem (the mould) into the water.Pressure cook it for 10-12 minutes without the cooker weight(whistle) on.The characteristic smell of the idli itself tells you when it is cooked or you can use a tooth pick to see whether the idli is cooked, if it comes out clean, idli is don. Now serve it hot with coconut chutney or sambar.Here is another interesting idli link from my fellow blogger:<br /><li><a href="http://myworksh0p.blogspot.com/2006/06/idli-sambar.html#links">RP's idli</a></li><br /><br /><br /><strong>Coconut Chutney</strong><br /><br />Grated Coconut-100g<br />Green chillies-4<br />Ginger-25g<br />Sour Curd-1 cup(If the curd is not very sour add 1/4 tsp tamarind paste)<br />Dry Red chilli-2<br />Mustard Seed-1/2tsp<br />Curry leaves-2 sprigs<br />Oil-1 tbsp<br />Salt-as required<br /><br /><strong>Method</strong><br /><br />Grind together coconut,green chillies,ginger and curd(If adding tamarind, grind it along with coconut) into a fine paste. Now prepare the seasoning. Heat oil in a wok.Add mustard,dry redchilli, curry leaves. Once they have spluttered, add the seasoning to the chutney. Mix well and serve with your idli.The same chutney goes well with Upma, Vada,Pongal etc.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/itlu-idli.html" title="permanent link">1:30 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115079227035716196"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115079227035716196;>4 comments</a>
      
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    <h3 class="post-title">
	 
	 Kaju Chicken
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01165.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01165.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a> <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Kaju Chicken is one of my favourite dish and  whenever we went out to eat in an Indian restaurant,I invariably looked for the Kaju Chicken in the Menu.Unfortunately here in UK I haven't come across any good Kaju chicken.Chicken coated in rich creamy Kaju(Cashewnut)is indeed a rich treat with Chappathi/Naan.(Weightwatchers...Sorry, this can add a pound to your vital statistics!).Here goes the recipe:<br /><br /><strong>Ingredients:</strong> <br /><br />Chicken-300g<br />Cashewnuts-100g(Soaked in 1/4 cup milk)<br />Egg-1(optional)<br />Ginger+Garlic-50g<br />Green chillies-10(You may adjust according to your taste)<br />Red chilli powder-1/2 tsp<br />Paprika-1 tsp(optional)<br />Turmeric powder-1/2 tsp<br />Onion-2 (medium, sliced)<br />Tomato-150g(chopped)<br />Yoghurt-1 cup<br />salt -as required<br />oil-as required <br />Curry leaves-1 sprig<br />Bay Leaves-2<br />Parsley-1 bunch<br />Mint-10leaves<br />Water-1 cup<br /><br /><br />Cinnamon powder-1 pinch<br />Cardamom powder-1 pinch<br />Nutmeg powder-1 pinch<br />Fennel seed powder-1/2tsp<br />Cloves powder- 1 pinch<br />Pepper powder-1tsp<br />Turmeric powder=1/4 tsp<br /><br />Method<br /><br />Grind the cashewnuts soaked in milk.Grind together ginger,garlic,green chillies, red chilli powder,turmeric powder,paprika,parsley,mint,yoghurt and egg into a coarse paste. Marinate the chicken pieces with the paste and salt and leave it for 15 minutes.<br /><br />Heat oil in a Pressure cooker Pan.Once the oil starts smoking add bay leaf and curry leaves.Saute for a second. Now add the sliced onions and fry till golden brown,add tomatoes,pepper powder.Add the marinated chicken(along with the masala) and saute it for a couple of minutes.Add 1 cup water,close the lid and  pressure cook it for 12 minutes on medium flame.Once the chicken is cooked and the masala has coated the pieces,add all the remaining masala powders.Mix well,and cook for a couple of minutes.Now serve it hot,garnished with fresh parsley along with Chappathi/Paratha/Steamed Rice.(I am happy to add here that it has been certified as superlative by all those who tasted it!)You can prepare <strong>'Badami Chicken' </strong>similarly substituting cashew with almonds(badam)<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/kaju-chicken.html" title="permanent link">1:26 AM</a></em>

      
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  <h2 class="date-header">Monday, June 19, 2006</h2>

  
    
       
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    <div class="post"><a name="115070237146202587"></a>
         
    <h3 class="post-title">
	 
	 Meen Thoran
	 
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      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC01089.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC01089.jpg" border="0" alt="" /></a><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01092.0.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01092.0.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />This is one recipe that my mother used to make often at home and I love it,especially with sardine.But it is a bit difficult with sardine as you have to remove the fine fish bones in it, which requires some amount of patience...so I went for king fish,easy to fillet out...but since it takes some time to cook than sardine, I have customised the recipe slightly.<br /><br /><strong>Ingredients</strong><br /><br />Fish fillet-250g(cut into small pieces)<br />Turmeric powder-a pinch<br />Red chilli powder-1 tsp<br />Green chilli-3(pounded0<br />Ginger+Garlic-50g(pounded)<br />Onion-1 large(chopped fine)<br />Fish Masala-1 tsp(optional)<br />Grated Coconut-50 g<br />Curry leaves-2 sprigs<br />Mustard-1/2 tsp<br />Dry Red chillies-2<br />Methi seeds-1/4 tsp<br />Oil-1 1/2 tbsp<br />Salt-as required.<br /><br /><br /><strong>Method</strong><br /><br />Marinate the fish with turmeric powder,red chilli powder and salt.Leave it for 10 mintues. Now cook the fish,with just1/2 cup water,till all the water evaporates.( I generally microwave it for 8 minutes,without adding water).Now pound the fish pieces with a small pestle. Heat oil in a wok.Add mustard seeds,curry leaves,methi seeds,dry red chillies. Once they have spluttered add Onion.Saute it till it turns golden brown. Now add the ginger, garlic and green chillies.Saute it for a couple of minutes till you get that aroma of garlic.Now add the pounded fish.(Add the fish masala, if you want it spicier, but tastes good even without it).Add more salt if required.Saute everything for another 3 minutes.Add grated coconut.Saute for another couple of minutes.Serve it as side dish with steamed rice or eat with Chappathi.You can also wrap it into a chappathi and make <strong>Fish wrap/Fish rolls</strong>!<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/meen-thoran.html" title="permanent link">12:32 AM</a></em>

      
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    <div class="post"><a name="115070160914030666"></a>
         
    <h3 class="post-title">
	 
	 Naranga Pulissery
	 
    </h3>

    
	         <div class="post-body">
	<p>
      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC01091.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC01091.jpg" border="0" alt="" /></a><strong>Pulissery</strong> is one curry the Keralites often have in their daily menu.Well, this is no blogger telepathy that I am also posting one <strong>Pulissery </strong>recipe here...this is rather the after effect of LG's<li><a href="http://injimanga.blogspot.com/2006/06/pineapple-pulisseri-pineapple-in-sour.html#links">Pineapple Pulissery</a></li> and RP's<li><a href="http://myworksh0p.blogspot.com/2006/05/jihv-for-mangoes.html">MaampazhaPulissery</a></li>....I too wanted to try one Pulissery...So why not 'Naaranga Pulissery'....and dear,it  came out absolutely brilliant,at least so says my husband,my most difficult critic...<br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage.22.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage.33.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Ingredients <br /><br /><br />Orange-3 (I used Satsuma,medium ripe)(peeled,skin and seed removed) <br />Green Chillies-4(pounded)<br />Grated Coconut-100g<br />Turmeric Powder-1/2 tsp<br />Methi-1/4 tsp<br />Cummin seed-1/2 tsp<br />Sour Yoghurt-1/2 cup(beaten)<br />Dry Red chillies-2<br />Oil-1tbsp<br />Curry leaves-1 sprig<br />Mustard seed-1/2 tsp<br />Salt-as required<br /><br /><br /><br /><br /><strong>Method</strong> <br /><br />Take a deep bottomed vessel.Cook orange pieces in it with a pinch of turmeric and  green chillies in half a cup of water for 3 minutes.Meanwhile grind the grated  coconut into a fine paste with cumin seeds and a pinch of turmeric.Now add the coconut paste into the cooked orange. Mix well.Add water if required.Cook till it boils.Switch off the stove and wait for a minute and then add the beaten yoghurt and mix well.Dont cook further once the curd is added.Now take a small wok,heat oil in it  and prepare the seasoning.Once the oil starts slightly smoking add mustard seeds,methi seeds,dry red chilli and  curry leaves.Once they have spluttered add the seasoning to the curry. Mix well and serve it hot with steamed rice.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/naranga-pulissery.html" title="permanent link">12:19 AM</a></em>

      
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  <h2 class="date-header">Friday, June 16, 2006</h2>

  
    
       
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    <div class="post"><a name="115046940784854056"></a>
         
    <h3 class="post-title">
	 
	 Batter Fried Chicken
	 
    </h3>

    
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	<p>
      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC00967.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC00967.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />ChickenDrumsticks/Chicken breasts-4<br />1 tbsp lemon juice<br />1 tbsp ginger-garlic paste<br />Salt to taste<br />(those who like it spicier can add 1tsp red chillipowder for marinating)<br /><br />For the batter:<br /><br />Egg yolks-2<br />Milk-1/2cup<br />All purpose flour-5tbsp<br />Corn flour-1tbsp<br />Salt and pepper-as required<br />oil- for deep-frying<br /><br /><strong>Method</strong><br /> <br />Marinate  the Chicken with ginger-garlic paste and lemon juice for about 30 minutes.(Alternatively, those who want it less spicier can just brine the chicken pieces,i.e.,just boil the chicken pieces in salt water).Make a smooth batter with allpurpose flour,corn flour,pepperpowder,egg and milk.(Should be neither too thin nor too thick) <br />Heat oil in a wok.Dip the marinated chicken  in the batter and slide down slowly into the hot oil.Deep fry until golden-brown.Transfer the fried chicken pieces to a paper towel to remove excess oil.Serve hot with baked beans or tomato sauce. Enjoy it with a glass of coke as  a starter or as a side dish!<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/batter-fried-chicken_16.html" title="permanent link">7:49 AM</a></em>

      
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    <div class="post"><a name="115046728734646458"></a>
         
    <h3 class="post-title">
	 
	 RoyaluPachiMasala
	 
    </h3>

    
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	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01074.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01074.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Ingredients</strong><br /><br />King Prawns-250g<br />Onion-2 (medium, sliced)<br />Tomato-1(chopped)<br />salt -as required<br />oil-as required <br />Curry leaves-1 sprig<br />Bay Leaves-2<br /><br />Cinnamon powder-1 pinch<br />Cardamom powder-1 pinch<br />Nutmeg powder-1 pinch<br />Fennel seed powder-1/2tsp<br />Cloves powder- 1 pinch<br />Pepper powder-1tsp<br />Turmeric powder=1/4 tsp<br /><br /><strong>Masala-for grinding</strong><br /><br />Parsley-1 bunch<br />Mint-15leaves<br />Poppy seeds-1tsp.<br />Grated coconut-2tbsp.<br />Green chillies-10<br />Ginger+ garlic -75g.<br /><br /><br /><br /><strong>Method</strong><br /><br />Make the 'Pachi Masala' by grinding all the said ingredients into a coarse paste. Marinate the prawns with the masala paste and salt and leave it in the fridge for 15 minutes.<br /><br />Heat oil in a deep bottomed vessel.Once the oil starts smoking add bay leaf and curry leaves.Saute for a second. Now add the sliced onions and fry till golden brown.Add the marinated prawns(along with the masala) and saute them well until the masala forms a uniform coating over the prawns.Add 2 cups of  water and cook it for 7 minutes or till you get the desired consistency.Now add all the powders.Mix well,and cook for a couple of minutes.Now serve it hot,garnished with fresh parsley along with Chappathi/Paratha/Steamed Rice. You can use the same recipe with Chicken and enjoy <strong>Kodi Pachi Masala</strong>.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/royalupachimasala.html" title="permanent link">7:14 AM</a></em>

      
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    <div class="post"><a name="115046721106878050"></a>
         
    <h3 class="post-title">
	 
	 BisibeleBath
	 
    </h3>

    
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01077.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01077.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a> <br /><br /><br /><br /><br /><em><strong>Bisibelebath,Vangibath,Kharabath,Bagarabath,Chow chow bath</strong></em>...Seems like a menu in a hotel in Karnataka,isn't it...yes these are some of the hot favourites of Kannadigas always..." Ye bath me baat kya hey?"...What is so special about it?When I was in Bangalore I have seen many a Kannadiga becoming too emotional about Bisibele bath(and my husband too...) and on Sundays it came as a special item along with '<strong>Karaboondhi</strong>'(Spicy'Mixture')and <strong>Onion Raita </strong>(Onions in Yoghurt)in our hostel Menu and I knew why it is so special.'Bisi' in Kannada means 'hot' and 'bele' means dal.It is a hot n spicy medley of vegetables,dal and rice...you could call it Kannadiga's <strong>Khichdi</strong>....and probably tis Tamil <strong>Sambar Rice</strong>'s brother.It is definitely a very complete dish in terms of vitamins,one should say, with the amount of vegetables added in it.Here goes the recipe and my husband has certified that it is very much authentic.So a <em><strong>traditional Kannada recipe </strong></em>from a Keralite....Though my first attempt was an experiment,I have fine tuned it to perfection now with my Bellary Amma's tips.<br /><br /><br />  <br /><strong>Ingredients:</strong><br /><br />Basmati rice-1 cup(washed and drained)<br />RedgramDal/Tur dal-2 cups<br />Turmeric powder-1/2 tsp<br />Oil-1tbsp<br />Mixed vegetables-1 1/2 cup(Chopped)<br />(Drumstick,Potato,beans, carrots, bell pepper, ridge gourd, turnip, peas)<br />Onion-1 (Chopped)<br />Tomato-2 (Chopped)<br />Tamarind paste-1/2 tsp<br />Jaggery powder-1tsp<br />Curry leaves-2 sprigs<br />Ghee-2tbsp <br />Coriander leaves-2tbsp(Chopped)<br />Bisibelebath Masala-2tbsp<br />Salt -as required<br /><br /><br /><br /><strong>Seasoning</strong>:<br />oil-1tsp<br />Mustard seeds-1tsp<br />Dry Red chillies-2 or 3<br />Curry leaves-1 sprig<br />Capsicum-1/2(Chopped into pieces)(optional)<br />Cashew nuts-25g <br />Method:<br /><br />Pressure cook dal with 1tsp oil and turmeric for 3 whistles. Cook rice separately with a little salt added.To the cooked dal add onions and  vegetables and allow it to cook.Once the vegetables are half done, add rice.(Alternatively you could pressure cook dal,rice and vegetables together till they are well cooked, a little experience is required to get the correct timing for it depends on the quality of your rice and dal)Keep stirring, add water if required.Now add the Bisibelebathmasala, tomato, tamarind paste,jaggery,curry leaves and  add more salt,if required .Mix it well and  keep stirring so that it doesnt stick to the botttom of the vessel.Add ghee and simmer  it until the mixture becomes quite soggy. Remove from the stove.Prepare the seasoning with<br />Heat Ghee in a pan, add mustard seeds,dry red chillies,curry leaves and cashewnuts. If you want to have the restaurant like appearance and flavour roast some capsicum also in the ghee.Pour the seasoning to the rice-dal-veg mixture and mix well.Garnish with coriander leaves.Serve hot hot  with Raita.(Once cold, Bisibele bath doesnt taste good.) <br /><br /><br /><strong>BisibeleBath Masala:</strong><br /><br /><br />I don't know how many of us have the patience to make the Bisibelebath Masala. If you don't have, you could go for any standard BisibeleBath Masala available in Indian shops(like MTR for example).But if you would like to prepare it at home here is the recipe for it:<br /><br /><strong>Ingredients</strong><br /><br />Ghee-1tsp<br />Bengal gram-1tbsp<br />Black gram-1tbsp<br />Bayleaves-2<br />Fenugreekseeds-1/2tsp(Methi)<br />Asafoetida-1pinch(Heeng)<br />Coriander seeds-1tbsp<br />Poppy seeds-1 tbsp (Khuskhus)<br />Copra/Dessicated coconut-1/2 cup<br />Dry red chillies-8-10 <br />Cloves-3<br />Cardamom pod-2<br />Nutmeg powder-1/4tsp<br />Cinnamon stick-1 inch-broken into pieces<br /><br /><strong>Method:</strong><br />Heat Ghee in a pan, add all the masala ingredients (except dry coconut) and roast until  it becomes lightly brown in colour.Remove it from the stove and mix with dry coconut. Grind to a smooth paste with water.(If you want to store the masala,you could fry the coconut also lightly and grind together everything to a fine powder and store it in air tight container)<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/bisibelebath.html" title="permanent link">7:13 AM</a></em>

      
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    <div class="post"><a name="115046354076858100"></a>
         
    <h3 class="post-title">
	 
	 SemiyaPayasam
	 
    </h3>

    
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	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01081.0.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01081.0.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a> <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />We have umpteen variety of kheers/payasams/sweet porridges..Payasams or Kheers have been an integral part of our culture....There are also Payasams which are famous for the great  mythology  and legends associated with it,like the famous <li><a href="http://en.wikipedia.org/wiki/Ambalappuzha_Sri_Krishna_Temple">Amablappuzha PalPayasam</a></li> and <li><a href="http://www.guruvayur.com/">Guruvayoor Palpayasam</a></li>....the sweetness of which is just unmatched...<br /><br /><strong>Vermicelli</strong>(which means literally, <em>'little worms'</em>!!) is in fact a type of pasta, thinner than spaghetti.I really don't understand how the Italian Vermicelli became our <strong>Semiya/Seviyan/Shemai/Seva</strong>; and that too became a  hot favourite for many in the Indian Subcontinent.....as Semiya upma,Khichdi,payasam etc...Perhaps Semiya gained popularity by virtue of its richness and perhaps the ease with which it can be cooked....I had finished my preparation for the dinner yesterday and was about to set it, when my husband had a strange 'desire' to have payasam or something sweet!!The only quick payasam that came to my mind was <strong>Semiya Payasam </strong>and in 15 minutes my Payasam was ready.So here goes the recipe.Well I should say the recipe is for all those toddlers in cooking,masters can definitely taste!!<br /><br /><strong>Ingredients </strong><br />(Serves-2)     <br />Vermicelli  - 150 gms <br />Milk - 3 cups  <br />Condensed Milk-1/4 cup(For those who wish their payasam to be richer n thick,hence optional)<br />Butter-1tbsp<br />Sugar  -4tbsp or as needed <br />Ghee - 1 1/2 tbsp <br />Cashew nuts-25g <br />Raisins -25g<br />Cardamom powder- 1/4 tsp <br /><br /><br /><strong>Method</strong><br /><br />Fry the vermicelli  in half tbsp  ghee till it turns golden brown.Boil milk.Add the roasted vermicelli.Keep stirring,so that it doesn't stick to the vessel. Once the vermicelli becomes soft,add the condensed milk,butter and sugar as needed.If the condensed milk is sweetened,adjust the sugar accordingly.Simmer it for 3 or 4 minutes.Once it has reached the requried consistency, add cardamom powder and stir well.Prepare the seasoning by roasting cashewnuts and raisins in ghee( till golden ).Now add the seasoning to the Payasam and mix well.You may add 2 or 3  saffron strands if you like the flavour.Now serve it hot/cold, as you like it!<br /><br /><br />As <li><a href="http://injimanga.blogspot.com/">LG</a></li> said, some people prefer to cook the semiya payasam in pressure cooker also.For me the necessity  never occured because it is after all a cooking for two...and semiya payasam required very little time...at least now I have the patience to keep stirring...("Puthanachi purappuram....."!!).I asked my mother abt <strong>Pressure cooked payasam</strong>.This is the method she used:<br />Add double the quantity thin Coconut milk with roasted semiya and pressure cook it for 3 whistles.Once cooked,remove the lid and add 1 cup of boiled milk(dairy).Add sugar and cook it for another couple of minutes and then add the seasoning and the cardamom...hmm..that sounds too cool!<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/semiyapayasam.html" title="permanent link">6:11 AM</a></em>

      
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  <h2 class="date-header">Tuesday, June 13, 2006</h2>

  
    
       
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    <div class="post"><a name="115023798322510033"></a>
         
    <h3 class="post-title">
	 
	 Raspberry Milk Shake
	 
    </h3>

    
	         <div class="post-body">
	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/raspberry.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/raspberry.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01042.0.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01042.0.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />After my <li><a href=" http://isouthpotpourri.blogspot.com/2006/06/raspberry-kaaram-chutney_114986651278689029.html#links">Raspberry Kaaram Chutney</a></li> experiment and after getting to know that it indeed is a panacea for a host of diseases I have been on the look out for more raspberry recipes and ways to incorporate it into my menu... Here is a quick Raspberry milk shake that one can try.All that you need is raspberry, honey and milk and if you have an extreme sweet tooth like me, some sugar too!I added a few Strawberries too for that sweet aroma.<br /><br /><strong>Ingredients</strong><br /><br />Raspberry-100g<br />Strawberry-3<br />Milk-250 ml<br />Honey-50 ml<br />Sugar-2tsp(Optional)<br /><br /><strong>Method</strong><br /><br />Blend together raspberry,strawberry, milk,honey and sugar.Sieve out the seeds from the milk shake and enjoy chilled!&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a>&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a> <div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/raspberry-milk-shake_13.html" title="permanent link">3:31 PM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115023798322510033"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115023798322510033;>4 comments</a>
      
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    <div class="post"><a name="115022478768504127"></a>
         
    <h3 class="post-title">
	 
	 Sabakki Pappu/Dill Dal!
	 
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	         <div class="post-body">
	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01064.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01064.1.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Indians never get tired of eating Dal.If for the the Southies Dal comes in different incarnations in their daily menu as  Rasam/Sambar/Pappu/Parippu curry etc, Northies also have it almost daily as Tarka Dal,Dal fry, Dal Khureshi,etc etc... Both North and South join hands in their unending romance  with Dal...It is perhaps the most common item in the menus of any part of India.Here is yet another dal recipe from my kitchen using <strong>Dill</strong> leaves. <br /><br /><strong>Ingredients</strong>:<br /><br />Fresh Sabakki leaves/Sabakshi/Dill-1 bunch <br />Toor Dal-1 cup<br />Water-3cups<br />Onion - 1 small-Cut into pieces<br />Tomato -2 medium-Cut into pieces<br />Tamarind paste-1/2 tsp<br />Red chilli powder-2tsp <br />Turmeric powder-1/4tsp<br />Salt -as required<br /><br /><strong>For seasoning:</strong><br /><br />Ghee-1tbsp<br />Mustard seeds-1/2 tsp<br />Cumin seeds-1/2 tsp<br />Blackgram dal-1/2 tsp<br />Curry leaves-1 sprig<br />Dry Red chillies-2<br />Asafoetida-1 pinch<br />Garlic - 5 cloves-finely chopped<br />Baby shallots- 6-finely chopped(or 1/4 th of an onion)<br /><br /><strong>Method:</strong><br /><br />Wash and chop the Dill leaves.Pressure cook cleaned dal along with,chopped dill leaves,onions, tomatoes, turmeric, red chilli powder and tamarind. Add 3 1/2cups water. Cook for 7 minutes or till dal is cooked properly.Mash the dal with a wooden ladle(pappu gutthi/manthu kana-a wooden stick with a round flat head).Heat Ghee in a small wok and prepare the seasoning.Once the oil is hot add mustard, Cumin seed,black gram dal,curry leaves,dry red chillies,asafoetida, onions and garlic, in the same order. Saute for a couple of minutes. Add the seasoning into the dal.Mix well.Serve hot with rice.Make  Bangala dumpa fry(Potato fry) and Appalam(Papad)as accompaniments..and eat a ton rice!!...No wonder they are the most popular Telugu combination for dal!!<br /><li><a href="http://isouthpotpourri.blogspot.com/2006/06/sabakshi-soppu-curry_01.html#links">Sabakshi soppu</a></li>&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/sabakki-pappudill-dal.html" title="permanent link">11:51 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115022478768504127"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115022478768504127;>1 comments</a>
      
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    <h3 class="post-title">
	 
	 Punjabi Fish Fry/Batter fried fish
	 
    </h3>

    
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	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01066.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01066.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />This is a quick Fish fry,popular in the North India, especially Punjab,wonderful as an appetizer or as a  side dish to complement the main course.<br /><br /><br /><strong>Ingredients</strong>:<br /><br />Fish -1/2 kg {any fish with firm, white flesh cut into medium-thick slices)<br />Ginger+Garlic paste-75g<br />Turmeric powder-1/2tsp<br />coriander powder-1tsp<br />cumin powder-1tsp<br />Ajwain(thymol)-1tsp<br />Chilli powder-1 tsp<br />bengal gram flour-200g<br />Juice of 1 lemon<br />Oil -for shallow frying<br />Lemon wedges<br />Salt-as required<br /><br />Method:<br />Mix all the ingredients in a large, shallow dish(except the fish and lemon wedges)so as to form a thick paste. Coat the fish well with the paste. Leave the fish in this marinade for an hour. <br /><br />Take a flat pan, heat enough oil to shallow fry the fish.Fry till the fish is golden and crisp on both sides. Serve hot, with some lemon wedges.&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/punjabi-fish-frybatter-fried-fish.html" title="permanent link">11:11 AM</a></em>

      
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    <h3 class="post-title">
	 
	 Parippu Prathaman
	 
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      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC00909.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC00909.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />"Isshi Madhuramayalo?"...Shall we have some sweets?....Come <strong>Onam</strong>, or <strong>Vishu</strong> or a marriage or any other occasion to celebrate, Malayali never forgets to have his<strong>'Sadya'</strong>,a  typical banquet, spread out on a clean green banana leaf, dotted with as many curries and side dishes as 18 and sometimes even 24...Sambar,Rasam,Thoran,Parippum Neyyum,Kalan, Olan,Aviyal,PuliInji,Injithair,Pachadi,Kichadi,Erissery,Varathauppery,<br />Sharkkarauppery,Morukoottan,Pappadametc etc and comes the king and  <br />queen of the Sadya.... the desserts,Prathaman&Pal Payasam.....along with the small plantain.....Ooops, that's a  huge list, right?...Mouth watering...honestly, I feel like eating one sadya... Nothing matches the taste of hot rice with all these curries mixing with the plantain leaf, and eaten bare handed!! No spoons or forks...frowning a little?? Try it once dear, you will want it more!!...Even the desserts, Payasam, is served on the leafy plate. <strong>'Parippu Prathaman' </strong>was too tempting to side line...She's truly 'Prathaman'('Pratham' means no.1 in Sanskrit)....Parippu Prathaman has other siblings like <strong>Palada Prathaman,Mambazha Prathaman,Chakka prathaman </strong> etc..Eating hot prathaman in the banana leaf....oops! I need one banana leaf now!!<br /><br /><strong>Ingredients</strong><br /><a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC00907.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC00907.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Green gram dal(Moongdal/Cherupayar parippu)-1 cup<br />Ghee-2tbsp<br />Coconut Milk-3 cups(2 cup thick milk+1 cup  thin milk)<br />Raisins-25g<br />Cashewnuts-25g<br />Jaggery syrup-1 1/2 cup<br />Cardamom powder-1/2 tsp<br />Dried ginger powder(Chukku)-1/4 tsp<br />Copra/Dessicated coconut-100g(cut into pieces)<br /><br /><strong>Method</strong><br /><br />Heat 1tbsp ghee in a deep bottomed vessel.Roast the dal in the hot ghee till it turns reddish.Now add the thin coconut milk(Onnam Pal).Prepare the jaggery syrup by melting the jaggery over slow heat. Sieve the syrup for any impurities. Now pour the syrup into the dal. Mix well.Cook the dal for nearly 10 minutes on slow fire. Keep stirring.Now add the thick coconut milk and cook it for another 5 minutes till the required consistency is achieved(Neither too fluidy nor too thick). Heat the remaining ghee in a wok. Prepare the seasoning by roasting the raisins, cahsewnuts, copra, cardamom powder, d.ginger powder. Add the seasoning to the dal. Mix well. Prathaman is ready.<br /><br />Interestingly Ashwini's<li><a href=" http://food-forthought.blogspot.com/2006/06/lentil-challenge-madgane.html">Madgane</a></li> seems to belong to the same fraternity of prathaman.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/parippu-prathaman.html" title="permanent link">7:17 AM</a></em>

      
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    <h3 class="post-title">
	 
	 Mushroom rice
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01040.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01040.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><br /><br />Recipe:Coming Soon!!<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/mushroom-rice.html" title="permanent link">3:05 AM</a></em>

      
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    <h3 class="post-title">
	 
	 Hulianna/Puliogarai/TamarindRice
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC00529.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC00529.0.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />South Indian has  a host of Rice Recipes like Tamarind Rice,Lemon Rice,Coconut Rice,Tomato Rice,Curd Rice,Brinjal Rice etc known in different names.These rice varieties seemed to be quite popular too in almost all the South Indian states except,perhaps Kerala...Well,I have heard that Kerala brahmins did make these rice varieties but the general masses did not really have this in their menu.So when I was working in Chittoor, this 'chithrannam' or the different rice concept was a bit new...but I liked it, for it was definitely a welcome change from the routine Steamed Rice and Sambar combination in the hostel.The basic concept of these rice varieties was steamed rice with different seasonings and combinations served mostly cold.In many of the temples in Andhra,Karnataka and Tamilnadu, like for instance <li><a href="http://www.tirumala.org">Tirumala</a></li>these rice varieties are offered to God and are distributed as 'Prasad'.Those temple 'prasad's are just awesome.Moreover one  should say these Rice varieties are some of the easiest tasty rice recipes available in South India.Tamarind Rice/Puliogarai/Pulisadam/Hulianna is a tangy rice combination which can be made quite easily. You could either use the standard Puliogarai Masala available in the market(like MTR,Priya) or prepare on your own.<br /> <br /><strong>Ingredients</strong>:<br />Rice-1 cup<br />Puliyogare Mix-2Tbsp<br />Salt -as required<br />Thick tamarind juice-1 cup(You may add more if you want it tangier)<br /><br /><br /><strong>Seasoning</strong><br /><br />Oil-2 1/2 tbsp<br />Mustard seeds-1/2 tsp. <br />Peanuts-1 tbsp. <br />Bengal gram-1/2tsp<br />Black gram-1/2 tsp. <br />Dry Red Chillies-2 <br />Curry leaves-1 sprig <br /><br /> <br /><strong>Method:</strong><br />Cook rice and cool it. Heat oil in a pan, add mustard seeds,peanuts, bengal gram and black gram,dry red chillies&curry leaves(one after the other,once they have spluttered).Add Puliogare Masala and salt and mix well.Add this seasoning to the cooked rice and mix well.Serve with Sago Fritters(Sontagi/Vadiyalu),Appalam/Papad. <br /><br /><br /><strong>Puliogarai Masala</strong><br />1/2 cup jaggery( powdered)<br />1 tsp. turmeric powder<br />1 tsp. asafoetida<br />10 curry leaves<br />1-1/2 cups coriander seeds<br />2 cups dried red chillies<br />1/4 cup black peppercorns<br />1/2 cup cumin seeds<br />1 tbsp. fenugreek seeds<br />1 tsp. mustard seeds<br />1 large cinnamon stick - broken into pieces<br />1/2 tsp. asafoetida<br />1 1/2 tbsp. sesame seeds <br />Method:<br />Dry roast all the ingredients except the red chillies and jaggery in a heavy-based pan until it turns light brown. Heat 1 tsp. oil and fry the red chillies until it starts glazing.Grind all the ingredients together to a fine powder<br />Store in an air-tight container.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/huliannapuliogaraitamarindrice.html" title="permanent link">2:33 AM</a></em>

      
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    <div class="post"><a name="115019101094092711"></a>
         
    <h3 class="post-title">
	 
	 Chithrannam/Lemon Rice
	 
    </h3>

    
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	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01052.0.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01052.0.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><br /><br />Chithrannam or Lemon rice is a South Indian Rice recipe,very common and indeed very easy to prepare.All these South Indian seasoned rice recipes-Lemon Rice,<li><a href="http://isouthpotpourri.blogspot.com/2006/06/huliannapuliogaraitamarindrice.html#links">Tamarind Rice</a></li><li><a href="http://isouthpotpourri.blogspot.com/2006/04/tomato-bath-with-grean-peas.html#links">TomatoRice</a></li><li><a href="http://isouthpotpourri.blogspot.com/2006/04/curd-ricethair-sadambagara-bathcool.html#links">Curd Rice</a></li>Coconut Rice, Jaggery Rice,Sesame Rice etc are very ideal to carry as a <strong>travel pack</strong> for they do not get spoilt(coconut rice is an exception) and is easy to carry for it doesnt really require much accompaniments other than probably a Papad or Sago fritters or some pickle.<br /><br /><strong>Ingredients</strong>:<br /><br />Juice of 1 big lemon<br />Ginger-25g(Pounded)<br />Green Chillies-4(pounded)<br />Basmati Rice-1 cup(200 ml)<br />Water-2 cups<br />Oil-1 1/2 tbsp<br />Turmeric powder-1/2 tsp<br />Onion-1/2 (chopped fine)-optional<br />Dry Red chilli-2 or 3(broken into pieces)<br />Mustard seed-1/2 tsp<br />Curry leaves-2 sprigs<br /><br /><br /><strong>Method</strong><br /><br />Cook rice with a little salt added.(For beginners-Grains should not become mushy-You may cook  1 cup rice with 2 cups of water{Depending on the quality of rice,you may have to add 2 tbsp more or less of water at times} in a Microwave oven(750W) at high). Leave it to cool. Now prepare the seasoning. Heat oil in a wok.Add mustard seeds,dry red chilli, curry leaves,onion(should become transluscent), ginger, green chillies,turmeric powder and lemon juice, in the same order.Saute them for a couple of minutes.Now add the seasoning to the cooked rice. Mix everything well with a wooden ladle. Serve it with Sontagi/Papad/Vadiyalu/Chips/Sago Fritters.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/chithrannamlemon-rice.html" title="permanent link">2:29 AM</a></em>

      
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    <div class="post"><a name="115018905423114800"></a>
         
    <h3 class="post-title">
	 
	 Ambrosia
	 
    </h3>

    
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      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC01058.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC01058.jpg" border="0" alt="" /></a><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01061.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01061.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a> <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />It was indeed an ambrosia...Many a times eating just a banana or eating just the berries can be a bit boring...but a medley of these fruits.... that too with some milk and a drizzle of honey and some sugar can indeed be very welcome.I have decided to make a fruit cocktail,a fruit salad indeed, daily with  all  those common and exotic fruits available in the market....Look! 'I'm a good girl'(Read it in Priyanka Chopra style!!)...I have started cultivating some good habbits!! So Here goes my ambrosia,to pair with the English summer.<br /><br /><strong>Ingredients</strong><br /><br />Serves-4<br /><br />Mixed Fruits-Chopped-500g<br /><br />{Bananas-For a proper base<br />Seedless Grapes-(I cut each grape into two for the juices to really run out)<br />Ripe Pakistani Mango(Pakistanis are really sweet!)<br />Seedless Pomegranate(best for u'r stomach and if anaemic)<br />Strawberry(for that sweet aroma)<br />Raspberry<br />Pineapple<br />Sharon fruits(they are just lovely,succulent)<br />Kiwi-(gives a pleasant tangy touch)<br />Physalis-(Nice to bite in between)<br />Orange Flesh Melon(any type will do)<br />Avocado(For that green buttery touch)}<br /><br />Orange juice-1 cup( I used the pure orange juice concentrate)<br />Milk-1/2 cup<br />Honey-1/2 cup<br />Sugar-1 tbsp(optional)<br />Cashew nuts(For a crunchy bite)-50g<br /><br /><strong>Method</strong><br /><br />Cut the fruits(except avocado & pomegranate)into uniform pieces.Blend milk,orange juice, the buttery inside of  avocado scooped out, honey and sugar in a blender.Now pour it over the fruits. Garnish it with a scoop of avocado on top with a drizzle of honey....Now enjoy your fruit bowl!!<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/ambrosia.html" title="permanent link">1:57 AM</a></em>

      
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    <div class="post"><a name="115018861072388410"></a>
         
    <h3 class="post-title">
	 
	 Sweet Corn 'Chaat'
	 
    </h3>

    
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage1.8.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage1.10.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Chaat could be a misnomer for this recipe but it tastes as good as any chaat....<strong>Sweet corn </strong>can really  make a good snack, either grilled or just stir fried...You could say that it can be eaten much like the South Indian<br /><strong>'Sundal'</strong>(ground nuts,seasoned and  stir fried)....Sweet corn is slightly sweeter than the corn that we get in many of the Indian streets,charcoal roasted and drizzled with some salt and masala...hmmm..mouth watering indeed...There has been days when my 'Iyer Ponnu' and I have walked around B'lore commercial street gnawing the charcoal grilled corn hobs!!...Whem mixed with  butter it tastes heavenly and moreover it is rich in folic acid.<br /><br /><br /><strong>Ingredients</strong><br /><br />Sweet corns-4 large<br />Butter-1 tbsp<br />Chillipowder-1/2 tsp<br />Ginge paste-1tsp<br />Turmeric powder-1/2 tsp<br />Lemon juice-1tbsp<br />Salt-as required<br />Mustard seed-1/2 tsp<br />Curry leaves-1 sprig<br />Dry Red chillies-2<br />Cumin seed-1/4 tsp(optional)<br /><br /><strong>Method</strong><br />Brush a little butter on the corn cobs and marinate the corn cobs with ginger paste, red chilli powder,turmeric& salt.Cover the cobs in and a foil and grill at high for 10 minutes occasionally turning the sides.When the corn has become tender remove from the foil. Remove the kernels by standing the cob upright and with a small knife slice off the kernels in a downwards motion.Now prepare the seasoning in butter with mustard seeds, cumin, dry red chillies and curry leaves. Pour the seasoning over the kernels.Add the lemon juice and mix everything well and enjoy it as a snack or a chaat!!&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a>&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/sweet-corn-chaat_13.html" title="permanent link">1:48 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=115018861072388410"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=115018861072388410;>2 comments</a>
      
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  <h2 class="date-header">Friday, June 09, 2006</h2>

  
    
       
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    <div class="post"><a name="114986651278689029"></a>
         
    <h3 class="post-title">
	 
	 Raspberry Kaaram Chutney
	 
    </h3>

    
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	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01001.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01001.11.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a> <br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01012.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01012.0.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />The Raspberry or Red Raspberry(Gauriphal), (Rubus idaeus) is a tart, sweet, beautiful looking red composite fruit usually available in late summer or early autumn in the temperate regions.But with the modern bio-technology, raspberries have become almost available round the year.There are plenty of other varieties like gold raspberry,the black raspberry(also called a blackcap),Arctic raspberry,Flowering raspberry,Wine raspberry ,Whitebark raspberry (Western Raspberry)etc.<br /><br /><strong>Medicinal properties</strong><br />Raspberry can almost be called a panacea...tis indeed a cure for countless no. of diseases and discomforts...I was really amazed by the huge range of diseases that can be alleviated by raspberry...and I felt that I should share the info...so here  it goes....<br /><br />Dating back to the the times of ancient Greeks and Romans, Raspberry was used not only as food but also as medicine. In Armenian medical practice, the raspberries were used <strong>against flu, chronic rheumatism</strong> & several other diseases. The concentrate of the fruit with honey was used <strong>against rubella</strong>. The fruit is widely used against <strong>anaemia, stomachache, for easing digestion(it also slakes the thirst& eases the digestion process),for sobering from drunkenness </strong>etc, etc.Xylitol, a sugar alcohol artificial sweetener, extracted from raspberries, can <strong>prevent/reverse tooth decay</strong>. Raspberry fruits were widely used as an <strong>antipyretic</strong>(against fever)and the decoction of the flowers are used as an <strong>antivenom</strong>(against snake bites). Leaves of the raspberry, fresh or dried,are used in herbal and medicinal teas. They not only have an astringent flavour  but are also used as astringents.<br /><br />In the Tibetan medical practice the extract of raspberry fruit&leaves are use to cure <strong>neurasthenia</strong>,(like the goose berry..Nellikkathalam treatment in the Ayurveda)and a row of pungent and chronic infections.In Austria the extract of raspberry fruits and leaves was used as <strong>vitamin drink</strong>, as well as a cure <strong>against cough</strong>. <br /><br />In Germany the plant leaves were used against <strong>diarrhoea &throat infections</strong>.In Bulgaria,the leaves were used as an antiphlogistic,against <strong>stomach bleeds</strong>, diarrhoea, <strong>vomiting</strong>, menstrual problems, and  a host of <strong>respiratory diseases</strong>. In a number of countries the decoction of flowers are used against <strong>pimples </strong>on the face, red wind, eye inflammations,<strong>haemorrhoids</strong>, <strong>malaria</strong>, number of feminine diseases (by drinking).  <br />Raspberry is known as sweat generating, thus reducing the fever(Just eat a few fresh raspberries!).It is also used for medical flavoring (especially in paediatric medicine).The diuretic and expectorant characteristics of raspberry fruits are proven scientifically.  But for <strong>those who have Gout or Renal problems like nephritis, raspberries are not advisable</strong> because they are alkaline in nature. <br /><br /><strong>Raspberry for women</strong><br />Raspberry is very popularly known as a medicine effective in <strong>regulating menstruation</strong>.Many girls have their night mare days during menstruation.Raspberry  has been proven to be highly beneficial in normalizing blood flow during menstruation and reducing painful menstrual cramps.A douche with raspberry juice reduces leucorrhea.For centuries together Red raspberry leaves have been used by women as a support to the reproductive system, especially <strong>during pregnancy</strong>.It is highly useful in several post delivery complications like for instance, <strong>it can decrease uterine swelling and minimize postpartum hemorrhaging. </strong>. Red Raspberry nourishes the reproductive system by strengthening the  womb tissues, increasing lactation and easing nausea and morning sickness. It also cleanses and prepares breasts for a pure milk supply for the nursing infant by cleansing and purifying the blood.<br /><br /><br /><em><strong>Want to make a raspberry extract? </strong></em><br /><br />Take  20 grams of dried fruit soaked in 200 ml hot water for 20 minutes, and  should be used one table-spoon, three times a day. The other option is to mix two table-spoons of dried fruit with one cup of hot water and use the same way. Or mix two tea-spoons of dried fruit in one cup of hot water for 20 minutes and drink as tea. The latest can be repeated every hour to reduce the high temperature. </em><br /><br /><br />To make an extract from the leaves, two table-spoons of dried leaves should be mixed with one cup of hot water, left for 30 minutes and used for mouth rinse. In case of dysentery, an aromatic tea from raspberry and blackberry – one tea-spoon from each plant mixed with one cup of hot water, using one table-spoon, three times a day. <br /><br /><br />To make a decoction from the flowers, 20 grams are mixed with 200 ml water, boiled for 20 minutes and drunken one table-spoon, three times a day. Or 1 table-spoon mixed with one cup of water, boiled for 20 minutes and used the same way. To make a decoction from dry leaves, one table-spoon should be mixed one cup of water and boiled for 20 minutes, and used for throat rinse and as lotion in case of skin diseases. <br /><br />In cases of <strong>pus wounds </strong>and <strong>face pimples</strong>, an ointment from fresh leaves is used – mixing one portion of leaf-liquid with 4 portions of butter or Vaseline. <br /><strong>Raspberry for foodies</strong><br />So much said about its Medicinal qualities...Now for food gluttons like me...Raspberries are very yummy and  delicious fruits which I would like to pop into my mouth everytime I open my fridge!!And <strong>Raspberry Jam</strong>?....I love it.You can make it the same way you make <li><a href="http://isouthpotpourri.blogspot.com/2006/04/jammy-jammy.html#links">strawberry jam</a></li>You can make <strong>raspberry smoothies </strong>with sugar and  milk,can  add it in your pastries, can make a raspberry srikhand like<li><a href="http://food-forthought.blogspot.com/2006/06/jihva-for-strawberries-shrikhand.html">Ashwini'sStrawberry Srikhand</a></li>(Yoghurt+Raspberry+Honey+Sugar&Refrigerate it!)Well, Did you know that it is used in Vodkas?hmm...Healthy boozing??!!And <strong>Raspberry Honey</strong>...is considered to be of superlative quality...<br /><br />My spicy Indian taste buds are itching for something fiery!!...So  why not pickle some raspberries or make them into chutney? Yeah that's what I have done...a tasty Raspberry Kaaram chutney!(Our Indian budhi will always chutnify things!!.<br /><br /><strong>Ingredients</strong><br />Raspberry-750 g<br />mustard powder-1/2tbsp(Pounded coarsely and the skin removed)<br />red chilli powder-3tbsp <br />salt-as required<br />Sugar-1tsp<br />Gingelly oil-2tbsp<br />Vinegar-2 tbsp<br /><br /><strong>Method</strong><br /><br />Wash ripe Raspberries and leave it in a colander so that water drains off completely.Since the flesh is too soft, you cant wash it very aggressively.<br />Mix chilli pwd,mustard pwd,sugar and salt.Add it to the raspberry.Mix everything gently. Now add the oil and combine with the berries till uniformly coated.Add Vinegar.Mix well.Raspberry chutney is ready. Have it with chappathis or with rice as a side dish.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/raspberry-kaaram-chutney_114986651278689029.html" title="permanent link">8:20 AM</a></em>

      
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    <div class="post"><a name="114986440807012674"></a>
         
    <h3 class="post-title">
	 
	 Crunchy Prawn fry
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC00996.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC00996.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC00997.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC00997.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a> <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Last few days blogger has been a real pain that I had almost concluded that my blogger.com was soon heading towards its nemesis...Well, one cannot blame them too for the no. of users availing this free service is indeed very huge... Luckily today I could somehow manage to upload some of my snaps...Blogging has become so much an obsession now that my fingers were itching to post all those recipes....I'm not sure how much the blogger will bear with me...so I think I need to cut the story short! This is a crunchy prawn fry, the crunchiness attributed to the batter coating.<br /><br /><strong>Ingredients:</strong><br /><br />Prawns-250g<br />Egg yolk-1(beaten)<br />Pepper-1tsp<br />Red chilli powder-1/2 tsp<br />Turmeric powder-1/4 tsp<br />Rusk Powder-200g<br />Corn flour-1tsp<br />Milk-3 tbsp<br />Baking soda-1 pinch<br />Salt-as required<br />Oil-for deep frying<br /><br /><strong>Method</strong><br />Marinate the prawns with chilli powder,turmeric powder,salt and pepper.Leave it for 15 minutes. Mix corn flour, baking powder,salt & Pepper to beaten egg yolk.Add milk. Mix well. Dip each prawn in the batter, dust it with the rusk powder, and deep fry until golden brown and well cooked(~5 minutes).Transfer it to a paper towel and eat it as an appetizer/side dish.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/crunchy-prawn-fry.html" title="permanent link">7:46 AM</a></em>

      
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    <h3 class="post-title">
	 
	 Dodda Menshinkai Majjige Huli
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage.20.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage.29.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a> <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Dodda Menshinkaya is  nothing but Capsicum in Kannada...Majjige Huli is basically a curry with a curd base....something like Malayali's moru curry/Mor koottan....Dodda Menshinkay Majjige Huli is a very simple curry which goes brilliantly with steamed rice.<br /><br /><strong>Ingredients</strong><br /><br />Capsicum-1 large(Cut into pieces)<br />Green chilli-3<br />Tomato-1(cut into pieces)<br />Grated Coconut-100g<br />Yoghurt-1cup(beaten into butter milk)<br />Chilli powder-1/2 tsp<br />Turmeric powder-1/4 tsp<br />Tamarind-1/2tsp<br />Curry leaves-1 sprig<br />Water-as required<br />Salt-as required<br />Oil-1tbsp<br /><br /><strong>Method</strong><br /><br />Grind the coconut with a pinch of turmeric into a fine paste. In a vessel blanch capsicum with tomato, green chillies, red chilli powder& turmeric powder.Once capsicum has become soft, add tamarind and the ground coconut paste. Cook it for 3 or 4 minutes.Finally add beaten yoghurt, curry leaves and a table spoon oil. Mix well and cook for another minute. Serve hot with steamed rice.<strong>Priya</strong>'s<br /><li><a href="http://dailygirlblog.blogspot.com/2006/06/moru-kutan-butter-milk-curry.html">Morukoottaan</a></li> also belongs to the same genre.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/dodda-menshinkai-majjige-huli.html" title="permanent link">7:40 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=114986408522701306"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=114986408522701306;>2 comments</a>
      
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    <div class="post"><a name="114986396926944919"></a>
         
    <h3 class="post-title">
	 
	 Pazhampori-"Chaaya,Pazham Pori,....Vada....Chaya!!...
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage.19.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage.28.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a> <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />"Chaya, Chaya,Vada...Pazhampori...pazhampori...vada...."Even in that great pandemonium at the Kerala Railway stations,these voices were always  heard above everything and the splendid aroma was a great relief from the otherwise unbearable reek of the coaches...Many hands stretched out of the windows to reach out for a packet of hot Pazhamporis or Banana fritters....and several times mine too....During every train journey to Home, in those hostel days in India,I eagerly waited for the Kerala border to come where I could have my pazham poris....Of course there has been times when I have been thoroughly disappointed and I ended up throwing the pazhampori sticks!...they were made so horrible at times by our caterers....well criticism apart, I think most of the times it has been a good memory.....Be it a thattukada or a proper hotel,Pazham pori is perhaps one inevitable item on the  Snacks menu in kerala....A very filling snack indeed! ...So when my husband said some of his friends might join us in the evening, the first snack that came to my mind is pazhampori. Well interestingly pazhampori has a clone in Karnataka and Andhra,called <strong>Paniyaram</strong>.During the jack fruit season you can substitute bananas with jackfruit in the recipe and enjoy <strong>Jackfruit fritters </strong>also in the same way.<br /><br /><strong>Ingredients </strong><br /><br />Kerala Banana-3 (big)(Nenthrappazham)<br />(Can use the other bananas but becomes too soft when fried and chances of caramalising is too high, if not careful)<br />Maida-150g(All purpose flour)<br />Cumin powder-a pinch(optional)<br />Cardamom powder-a pinch(optional)<br />Sugar-3 tsp<br />Salt-1 pinch<br />Baking soda-1 pinch<br />Water-as required<br />Oil-for deep frying<br /><br /><strong>Method</strong><br /><br />Cut the Bananas into medium size pieces(apna choice) and run the knife through the middle of each pieces and layer out a medium thick layer.Now prepare the batter with Maida,salt, sugar,baking soda&cumin powder, by adding water gradually so as to form a uniform batter with a slightly thick consistency(of the idli batter),enough to form a coating over the bananas.Now heat oil in a wok,when the oil is hot n smoking slightly, dip each banana piece in the batter and dip it into the hot oil.Keep turning sides. Be careful oil may splutter because of the water content in the banana.Fry the banana till it turns  golden.Transfer it to a paper towel and dry off the excess oil.So.... 'Chale, let's have our Pazham Pori and chaaya(Tea)'!<br />Tip: If you want a crispier pazham pori, add a tsp rice flour to the batter.A little bit of cumin powder to make it richer,a pinch of turmeric to make it more colourful.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/pazhampori-chaayapazham-porivadachaya.html" title="permanent link">7:38 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=114986396926944919"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=114986396926944919;>7 comments</a>
      
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    <div class="post"><a name="114986377644027063"></a>
         
    <h3 class="post-title">
	 
	 Turkey Pakoda
	 
    </h3>

    
	         <div class="post-body">
	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01029.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01029.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a> <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Turkey is an easy to cook meat, very tender and most ideal for kids.Turkey Pakoda/Turkey fritters are very tasty snack that one can make quite fast.I made this turkey pakoda for that  fiery touch to the combination of<br /> <br /><li><a href="http://isouthpotpourri.blogspot.com/2006/06/chaayapazham-porivadachaya.html#links">Pazhampori</a></li><br /><li><a href="http://isouthpotpourri.blogspot.com/2006/05/balley-balleydahi-bhalley.html#links">dahi bhalley</a></li>I had prepared for the guests of the evening.<br /><br /><strong>Ingredients</strong><br /><br />Turkey breasts-250g(cleaned and cut into pieces)<br />Red chilli powder-1/2 tsp<br />Turmeric powder-1/4 tsp<br />Green chilli-2(pounded)<br />Ginger+Garlic-pounded-50g<br />Pepper powder-1/2 tsp<br />Garam Masala-1/2 tsp<br />Aam choor-1/4 tsp(optional)<br />Onion-1 (large)-chopped thin<br />Gram flour-Besan-200g<br />Cumin powder-1/2 tsp<br />Salt-as required<br />Oil-For deep frying<br /><br /><strong>Method</strong><br /><br />Marinate the turkey pieces with red chilli powder,turmeric powder and salt.Cook it partially.(I microwaved it for 5 minutes).Now prepare the batter with Gram flour, adding water gradually to make a uniform, moderately thick batter.Add ginger, grlic,green chillies,onion,garam masala, cumin powder,aamchoor,and salt to it and mix them well. Now Heat oil in a wok.Once the oil starts smoking,dip the turkey pieces in the batter and deep fry in the oil. When the sides have become golden brown, shift it to a paper towel to dry off the excess oil.Now serve it hot with tomato sauce or any other chutney of your choice. You can make sevral other dishes with Turkey like<br /><li><a href="http://isouthpotpourri.blogspot.com/2006/04/turkey-masala.html#links">Turkey Masala</a></li><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/turkey-pakoda.html" title="permanent link">7:36 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=114986377644027063"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=114986377644027063;>1 comments</a>
      
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    <div class="post"><a name="114986369435859875"></a>
         
    <h3 class="post-title">
	 
	 Egg Roast
	 
    </h3>

    
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC01014.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC01014.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a> <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />"Mere naam, mere naam Murghi ke ande...." that funny ad song on eggs is so true...you eat it in any form they are just superlatively yummy....(Vegetarians,please excuse my ecstasy!....In a non veg kitchen if you have a box of eggs, tis a great relief in times of emergency, when u have run out of everything in u'r pantry....u'r eggs alone are enough to dish out a banquet....a little hyperbolic?!... but I think tis really true...the list of combinations that you can churn out of this is amazing! This is a  simple crunchy egg roast that one can try.<br /><br /><strong>Ingredients</strong><br /><br />Eggs-2<br />Red chilli powder-1tsp<br />Turmeric powder-a pinch<br />Aamchoor(Dry Mango powder)- a pinch(optional)<br />Salt-as required<br />Oil-1/2 tbsp<br />Water-as required<br /><br /><strong>Method</strong><br /><br />Half boil the egg in water. Heat oil in a wok. When the oil is hot enough,make a hole on the egg wide enough for the contents to flow out smoothly. Pour out the half boiled egg on to the wok.Sprinkle red chilli powder,turmeric powder,aamchoor and salt on one side.After a minute turn the side and sprinkle the powders on this side as well.Fry it for nearly a minute and then transfer it to a paper towel to remove the excess oil.Serve it as a starter or as a side dish.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/egg-roast.html" title="permanent link">7:34 AM</a></em>

      
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    <div class="post"><a name="114986281558361028"></a>
         
    <h3 class="post-title">
	 
	 Hmm....Mouth watering!!
	 
    </h3>

    
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/cutie.0.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/cutie.0.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a> <div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/hmmmouth-watering.html" title="permanent link">7:19 AM</a></em>

      
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  <h2 class="date-header">Tuesday, June 06, 2006</h2>

  
    
       
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    <div class="post"><a name="114958140057019263"></a>
         
    <h3 class="post-title">
	 
	 Mushroom Honey Prawn
	 
    </h3>

    
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	<p>
      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/collage1.0.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/collage1.9.jpg" border="0" alt="" /></a>I seem to be on a sea food spree the last few days...to continue with it I have here my Mushroom Honey Prawn.This recipe is for all those who love the sweet n sour curries.I had made this yesterday with some apprehension, for, I was not sure of my husband's selective taste buds...But to be honest, I have nothing left now. He cleaned off the plate with all those parathas!<br /><br /><strong>Ingredients</strong><br />(Serves-2)<br /><br />Mushrooms-200g(cut into pieces)<br />Prawns-200g(shells removed and deveined)<br />Ginger+Garlic-50g(Pounded<br />Onions-2medium-chopped thin<br />Tomato-2 medium-Chopped<br />Green chillies-3 (pounded)<br />Pepper corns-25g(Crushed)-You can personalise it based on u'r preferences<br />Turmeric powder-1/4 tsp<br />Dhaniya Powder-1 tsp<br />Dill leaves-1 sprig(Optional)<br />Tamarind paste-1tsp<br />Honey-1 Tbsp<br />Garam Masala-1 tsp(Aniseed+Cardamom+Cinnamon+Cloves+Fennel seed)<br />Curry leaves-A sprig<br />Bay leaves-2<br />Oil-As required<br />Milk-1/2 cup<br />Water-1 cup<br /><a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC00987.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC00987.jpg" border="0" alt="" /></a><strong>Method</strong><br /><br />Heat Oil in a deep bottomed pan.Once the oil is hot add Bay leaves,Curry leaves & garam masala. Simmer the flame and saute it for a couple of minutes. Now add Onions.Saute it till it becomes transluscent.Add Tomato.Saute it till it becomes pulpy. Now add the pounded ginger, garlic and green chilli,turmeric powder, crushed pepper corns,dhaniya powder and saute it for a couple of minutes.Add Prawns,saute it for 3 minutes followed by mushrooms.Mix everything well and now add milk and water,cover the pan and leave it to cook on medium flame.Add Dill leaves,Tamarind paste and Honey.Mix well.Keep stirring it occasionally and cook it till the water evaporates(nearly 10 minutes) and the masala covers the prawns like a thick coating.Serve it hot with Parathas/Chappathis.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/mushroom-honey-prawn.html" title="permanent link">1:09 AM</a></em>

      
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  <h2 class="date-header">Monday, June 05, 2006</h2>

  
    
       
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    <div class="post"><a name="114949915847510218"></a>
         
    <h3 class="post-title">
	 
	 Namboori Sambar
	 
    </h3>

    
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      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/kumbalanga.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/kumbalanga.jpg" border="0" alt="" /></a><br /><a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC00938.0.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC00938.0.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br />Namboori Sambar/Namboothiri Sambar is a local variety of Sambar very popular in some parts of Kerala...I'm not sure whether the name owes to the Namboothiri who cooked it or the cuisine style of the <strong>Namboothiri(Kerala Brahmins)</strong> sect....Namboothiris in Kerala are known to have a very elite culinary culture, a very tasty one indeed...Some sections of the Namboothiris are famous as <strong>'Adukkala Namboothiris'</strong> or Kitchen Nampoothiris who cooked food in some of the famous <strong>Temples in Kerala </strong>like the <strong>Vaikom Siva temple</strong>(<strong>Muttassu Namboothiri family</strong>) or in the Royal families.It is quite interesting to note here that all the cooking ingredients are basically divided into <strong>'Satwik'</strong> and <strong>'Asatwik'</strong> according to the <strong>Indian Brahminical tradition</strong>. Satwik is considered to be divine and edible while Asatwik are not.So Non vegetarian, garlic,onions etc belong to the Asatwik category and Brahmins generally do not prefer them....It is believed that eating Asatwik food stimulates asatwik qualities in man....which means that non vegetarians tend to have more negative inclinations!! Ha! Ha!Could be true...We dont spare our fellow beings!!...Unfortunately we are weak hearted beings who succumb to the temptations...a chicken fry? Gone to thin air all our divinity!!...Well,may be it is 'Satwik' quality of the food that made it all the more very tempting.Interestingly Whatever could be the origin of the name but this sambar will make you lick all the five fingers!!(Not so pleasant a sight? Try it, and u can't resist it!).Unfortunately my Namboori Sambar has not come so photogenic to match its classic taste, but dont be put off, tis definitely an excellent sambar variety.<br /><br /><strong>Ingredients</strong><br /><br />Ash gourd(kumbalanga/Gummidikaya)-200g(cut into pieces)<br />Red gram-50g<br />Turmeric-a pinch<br />tamarind paste-1/2 tsp<br />Green chilli-4-slitted<br />Asafoetida(Heeng/Kaayam)-a pinch(powdered)<br />Curry leaves-2 sprigs<br />Salt-as required<br />Water-as required<br /><br /><em><strong>For Grinding</strong></em><br /><br />Dry Red chilli-3<br />Dry Corriander seeds-2 tsp<br />Bengal gram-1tsp<br />Red Gram-1tsp<br />Fenugreek seeds-one pinch<br />Grated coconut-1tbsp<br />Ghee-1tsp<br />Water-As required<br /><br /><strong>For seasoning</strong><br /><br />Gingelly oil-1tsp<br />Ghee-1 tsp<br />Mustard seed-1/2 tsp<br />fenugreek seeds-a pinch<br />Asafoetida-a small pinch<br /><br /><strong>Method</strong><br /><br />Heat Ghee in a wok.Add all the ingredients for grinding except grated coconut. Saute them well,till you get that fine aroma.Grind them into a fine paste.Now Saaute coconut separately.Saute it for a couple of minutes.Coconut should not become red.Grind it into a coarse paste.Mix all the ground paste well adding water as required. Meanwhile pressure cook the ash gourd, red gram with green chilli and turmeric. Now add the ground paste to the cooked dal and mix it well.Simmer it for 2 minutes. Now Heat oil and ghee in a small wok and prepare the seasoning. Finally add the seasoning to the Sambar. 'Namboori' Sambar is ready.This goes brilliantly with <strong>steamed rice </strong>and even with <strong>Chappathi</strong>.For some real interesting info on Namboothiris, their origin and culture,try this link:<br /><li><a href="http://www.namboothiri.com/">Namboothiri</a></li><br /><br /><br /><a href="http://technorati.com/tag/Food+Blogs" rel="tag">Food Blogs</a><br /><a href="http://technorati.com/tag/Sambar" rel="tag">Sambar</a><br /><a href="http://technorati.com/tag/Namboothiri+Sambar" rel="tag"> Namboothiri Sambar</a><br /><a href="http://technorati.com/tag/Namboothiri" rel="tag">Namboothiri</a><br /><a href="http://technorati.com/tag/Brahmin+cuisine" rel="tag">Brahmin cuisine</a><br /><a href="http://technorati.com/tag/Namboothiri+Cuisine" rel="tag">Namboothiri Cuisine</a><br /><a href="http://technorati.com/tag/Ashgourd" rel="tag">Ashgourd</a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/namboori-sambar_05.html" title="permanent link">2:18 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=114949915847510218"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=114949915847510218;>8 comments</a>
      
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  <h2 class="date-header">Sunday, June 04, 2006</h2>

  
    
       
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    <div class="post"><a name="114943548356262412"></a>
         
    <h3 class="post-title">
	 
	 Left over Rice Recipe-Potato Rice
	 
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      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC00970.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC00970.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />There has been a lot of occasions when I have scratched my head as to how to transform the left over food in the fridge....Many a times my idli and appam has become stunning upmas and I have enjoyed the drama of my husband relishing it to the last morsel and then at last trying to figure out the original! I think I learnt the trick of the trade from my Amma, when my father and brother sometimes refused to eat a second time the preparation of the day...saddistic variety mongers!So she put wool on their eyes by transforming it into some really un heard of recipes! I had some  steamed rice left over in the fridge... and some french fries too.A combination of the  two??...Hmmm...turned out to be too good....<br /><br /><strong>Ingredients</strong><br /><br />Steamed Basmati rice-2 cups(Refrigerated)<br />French Fry-150g(potato fry)<br />Spring Onion-4 shoots(cut into pieces)<br />Ghee-1 1/2 tbsp<br />Star Ani seed-3<br />Bay leaves-3<br />Cardamom powder-a pinch<br />Fennel seed powder-a pinch<br />Cinnamon powder-a pinch<br />Cloves powder-a pinch<br />Nutmeg powder-a pinch<br />Pepper powder-1tsp<br />Salt-as required<br /><br /><strong>Method</strong><br /><br />Heat Ghee in a wok. Add Ani seed, bay leaves, all the powders and saute for 2 minutes.Add Spring onion&salt.Saute for a minute.Add  the  french fry .Saute it for a couple of minutes. Finally add the cooked rice and mix everything well and cook it for another 2 minutes. Serve hot with any Raita.<div style="clear:both; padding-bottom:0.25em"></div>
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        <p class="post-footer">
      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/left-over-rice-recipe-potato-rice.html" title="permanent link">8:35 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=114943548356262412"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=114943548356262412;>3 comments</a>
      
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  <span class="item-control blog-admin pid-1441420340"><a style="border:none;" href="http://www2.blogger.com/post-edit.g?blogID=26293647&postID=114943548356262412" title="Edit Post"><span class="quick-edit-icon">&nbsp;</span></a></span>
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    <div class="post"><a name="114943111312579587"></a>
         
    <h3 class="post-title">
	 
	 French fries
	 
    </h3>

    
	         <div class="post-body">
	<p>
      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC00965.1.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC00965.1.jpg" border="0" alt="" /></a><br />It was quite interesting to know that there are many countries which claim the French Fries as their original product more than France. The argument goes on...but the US giants Mcdonalds,KFC and Burger King have really globalised this very yummy snack...Be it French, Belgian,Spanish,American or English, the world has fallen flat over the French fries and is indeed a classic combo with meat or fish...<br /><br />Well,'To French' is a verb and it means to cut in thin lengthwise strips before cooking. French fries have plenty of variant forms, "thick-cut","shoestring", "curly","waffle-cut"etc.,.Sometimes they are coated with breading and spices and sometimes the skin is not removed and  are eaten as  "steak fries"; there are oven cooked French fries as well. <br /><br />Here is a basic French fry recipe. You may season it or change it according to your palatal preferences...Want to Indianise? Perfect....add any of the seasoning masalas...like for instance  the chaat masala...or simple'uppu kaaram'(salt n red chilli powder)...anything goes well with it. To french the fries in a fast food style you have the  potato slicers available in the market...or else dont worry, just a little patience is enough...we can slice it in our usual syle.<br /><br /><br /><strong>Ingredients </strong><br /><br />4 large potatoes-peeled and Frenched.<br />salt-as required<br />Water-as required<br />oil for deep frying<br /><br /> <br /><strong>Method</strong><br /><br />French the potatoes into strips and leave it in water( to avoid discoloration.Boil salted water in a large saucepan,just enough to cover the potatoes. When the water comes to a boil, put the potatoes in it & and switch off the heat and leave it for 5 minutes.<br />Transfer the potatoes into a colander and let the water drain off completely, for  about 15 minutes.Wipe the potatoes with a clean cloth and deep fry.French fries are ready.As said earlier, you may add the seasoning masala according to the palatal preferences or just dust it with some white pepper powder.<br /><a href="http://technorati.com/tag/Indian+French+Fries" rel="tag">French Fries</a><br /><a href="http://technorati.com/tag/French" rel="tag">French</a><br /><a href="http://technorati.com/tag/Potato" rel="tag">Potato</a><br /><a href="http://technorati.com/tag/Potato+chips" rel="tag">Potato Chips</a><div style="clear:both; padding-bottom:0.25em"></div>
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        <p class="post-footer">
      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/french-fries.html" title="permanent link">7:24 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=114943111312579587"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=114943111312579587;>3 comments</a>
      
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  <span class="item-control blog-admin pid-1441420340"><a style="border:none;" href="http://www2.blogger.com/post-edit.g?blogID=26293647&postID=114943111312579587" title="Edit Post"><span class="quick-edit-icon">&nbsp;</span></a></span>
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  <h2 class="date-header">Saturday, June 03, 2006</h2>

  
    
       
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    <div class="post"><a name="114933371895248380"></a>
         
    <h3 class="post-title">
	 
	 Scrambled Herring Roe
	 
    </h3>

    
	         <div class="post-body">
	<p>
      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/collage.2.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/collage.22.jpg" border="0" alt="" /></a><br /><br />Roes and caviares are perhaps the richest delicacies of sea food and no wonder in any Star Menu these are invariably the costliest!Roe is the name for fully ripe egg masses of fish & some marine forms like sea urchins and shrimp.Soft Roe, also called white roe is the male reproductive glands and their contents. It is eaten cooked or raw in various International cuisines like in <strong>Japanese Sushi</strong>,<strong>Turkish Tarama</strong>,<strong>Greek Taramasalata</strong>, <strong>Italian Bottarga</strong>,<strong>Bengali</strong> <strong>'Potoler dolma'</strong>.<strong>Caviar </strong>is the name for <strong>sturgeon roe </strong>and it seems that sturgeons are becoming really rare because of the large scale sturgeon fishing around the world for caviares.Roes are available in various forms and texture, some are crunchy(the tastier) while some are white and rubbery, some are orange, pink or red. In Kerala we call it <strong>'enar'</strong> or <strong>'meen panji'</strong> or <strong>'meen mutta' </strong>but I'm sorry I dont know the taxonomy in other languages(any help??). <br /><br />One can have plenty of combinations with roe. I generally prefer the crunchy taste of  yellow/reddish/orangish Indian fish roe...But all that I could get in the UK market here was the Herring roe, the white soft roe...and I decied to compromise.You may cook it as simple as a marinated  deep fry...(marinate with red chillipowder and salt and then deep fry,batter it lightly and deep fry) or make a dip or topping out of it.... Or just scramble it like an egg scramble.It tastes lovely in any form. Here is my Scrambled Herring Roe recipe.<br /><br /><strong>Ingredients</strong><br /><br />Serves-2<br /><br />Herring Roe-500g(You need at least 500g to serve two people decently for it will shrink on heating)<br />Ginger+Garlic-5og-Pounded<br />Baby shallots-200g(or 2 medium Onions)<br />Turmeric powder-1/2 tsp<br />Red chilli powder-1tsp<br />Paprika-1/2 tsp<br />pepper powder-3/4 tsp<br />Green chilli-2-Pounded<br />Mustard seed-1/2 tsp<br />Curry leaves-1 sprig<br />Salt-as required<br />Oil-as required<br /><br /><strong>Method</strong><br /><br />Marinate the herring roe with red chilli powder,paprika, turmeric and salt and leave it for 10 minutes. Heat oil in a wok.Add mustard, curry leaves. Once they have spluttered add baby shallots.Saute it till it becomes transluscent. Now add the pounded ginger, garlic and green chilli. Saute it for couple of minutes. Now add the marinated the roe along with the juices running out of it.Add pepper and cook it for nearly 10 minutes, stirring it occasionally. Serve it hot with chappathi or with rice as as side dish.<br /><br /><li><a href="http://www.foodsubs.com/Caviar.html">Caviar</a></li><br /><a href="http://technorati.com/tag/Herring+Roe" rel="tag">Herring Roe</a><br /><a href="http://technorati.com/tag/Roe" rel="tag">Roe</a><br /><a href="http://technorati.com/tag/Caviar" rel="tag">Caviar</a><br /><a href="http://technorati.com/tag/Meen+Panji" rel="tag">Meen Panji</a><br /><a href="http://technorati.com/tag/Sea+Food" rel="tag">Sea Food</a><div style="clear:both; padding-bottom:0.25em"></div>
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        <p class="post-footer">
      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/scrambled-herring-roe.html" title="permanent link">4:18 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=114933371895248380"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=114933371895248380;>2 comments</a>
      
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  <span class="item-control blog-admin pid-1441420340"><a style="border:none;" href="http://www2.blogger.com/post-edit.g?blogID=26293647&postID=114933371895248380" title="Edit Post"><span class="quick-edit-icon">&nbsp;</span></a></span>
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    <div class="post"><a name="114933160213346668"></a>
         
    <h3 class="post-title">
	 
	 Crab fry
	 
    </h3>

    
	         <div class="post-body">
	<p>
      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC00953.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC00953.jpg" border="0" alt="" /></a><br />Crabs are real exotic sea food one can never resist...though a bit difficult to cut and clean,one can dish out various combinations with crabs. Here is a simple crab fry.<br /><br /><strong>Ingredients</strong><br /><br />Serves-2<br /><br />Crabs-4-(Cleaned & cut into half, may or may not retain the claws)<br />Red chilli powder-1tsp<br />Turmeric powder-1/2 tsp<br />Corn flour-1tsp<br />Egg-1- beaten<br />Salt-as required<br />Oil-for deep fry<br /><br /><br /><strong>Method</strong><br /><br />Marinate the crabs with red chilli powder, turmeric, salt, corn flour and beaten egg. Leave it in the fridge for 1 hour. Now heat oil in a deep bottomed wok. When the oil is sufficiently hot, dip the marinated crabs in the oil. You may pour the remaining marinade into the oil, but see to it that it doesnt get charred...stir occasionally. Fry it for nearly 10 minutes.Once the crabs are cooked, transfer it to a paper towel and then into a plate. Now enjoy your crab fry!<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/crab-fry.html" title="permanent link">3:38 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=114933160213346668"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=114933160213346668;>3 comments</a>
      
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    <h3 class="post-title">
	 
	 Towards a healthy life..Fruit chaat.
	 
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	<p>
      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC00932.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC00932.jpg" border="0" alt="" /></a><br /><br /><br />Fruit therapy for better health and better looks too!!<br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Want to try some Fruit Chaat? I remember those days when I had relished this chaat in Bangalore when we went hopping around shops during summer for the routine junk shopping! This recipe is for all those chaat lovers who want to try it with fruits as well...<br /><br />Mixed Fruits-250g(cut into small pieces)<br />black pepper-1/2 tsp<br />lemon juice-1tsp<br />Chaat masala-1 tsp<br />salt-as required<br /><br /> <br />METHOD<br /><br /><br />Mix the fruits in a mixing  bowl and add the  seasoning with<li><a href="http://isouthpotpourri.blogspot.com/2006/05/balley-balleydahi-bhalley.html#links"> chaat masala</a></li> and pepper. Add 1 tsp lemon juice and serve chilled.<br /><a href="http://technorati.com/tag/Fruit+Chaat" rel="tag">Fruit Chaat</a><br /><a href="http://technorati.com/tag/Fruits" rel="tag">Fruits</a><br /><a href="http://technorati.com/tag/Chaat" rel="tag">Chaat</a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/towards-healthy-lifefruit-chaat.html" title="permanent link">1:12 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=114932264597190658"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=114932264597190658;>0 comments</a>
      
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    <div class="post"><a name="114931939142332846"></a>
         
    <h3 class="post-title">
	 
	 Sabji Hariyali
	 
    </h3>

    
	         <div class="post-body">
	<p>
      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/collage.1.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/collage.21.jpg" border="0" alt="" /></a><br /><br /><br /><br />Sabji Hariyali is a green vegetable stir fry....vegtables packed with a lot of vitamins and essential nutrients-Broccoli, Cauliflower, green peas and some Spring onion.Broccoli,Italian in origin, is rich in Vitamin A, Vitamin C, Vitamin B-1 (thiamin), calcium, and potassium. Broccoli is also low in calories, fat, and sodium.Cauliflower and peas are equally rich in much needed vitamins and other nutrients. For more info, please try the following links:<br /><li><a href="http://en.wikipedia.org/wiki/Cauliflower">Cauliflower</a></li><br /><li><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=55">Rich food</a></li> <br /><li><a href="http://www.deccanherald.com/deccanherald/may212004/liv10.asp">broccoli</a></li><br /><strong>Ingredients</strong><br /><a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC00942.1.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC00942.1.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />(Serves-2)<br />Cauliflower-5 florets<br />Broccoli-5 florets<br />Green Peas-100g<br />Spring onion-100g<br />Green chilli-3<br />Dry Red chilli-2<br />Turmeric-1 pinch<br />Cumin seed-1/2 tsp<br />Mustard-1/2 tsp<br />Sesame seed-1 tsp<br />Curry leaves-1 sprig<br />Salt-as required<br />Oil- As required<br /><strong>Method</strong><br /><br />Soak the green peas in water for 10 minutes(for oriental green peas you need to soak it longer). Clean and cut the vegetables. Heat oil in a wok.Add mustard seeds, cumin seeds, sesame, green chilli, dry red chilli ,and curry leaves. Once they have spluttered add peas, broccoli,& cauliflower,a pinch of turmeric  and salt. Stir it well. Add half cup water.Cover the vessel and cook it for 5 minutes. Finally add spring onion and cook it for another 2 or 3 minutes. Serve hot with Chappathi or as a side dish with rice.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/sabji-hariyali.html" title="permanent link">12:20 AM</a></em>

      
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  <h2 class="date-header">Thursday, June 01, 2006</h2>

  
    
       
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    <div class="post"><a name="114920353738077643"></a>
         
    <h3 class="post-title">
	 
	 Spicy Tangy grilled chicken
	 
    </h3>

    
	         <div class="post-body">
	<p>
      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC00926.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC00926.jpg" border="0" alt="" /></a><br /><a href="http://photos1.blogger.com/blogger/7797/2727/1600/collage.0.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/collage.20.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br />Are you in a mood to eat a spicy grilled chicken?...hmm...tangy too...?...Here is my recipe for it....<br /><br /><br /><br /><br /><strong>Ingredients</strong><br />Serves-2<br /><br />Chicken breasts/wings/drumsticks-250g<br />Red chilli powder-1/2 tsp<br />Paprika powder-1/2 tsp<br />Turmeric powder-1/2tsp<br />Pepper Powder-3/4tsp<br />Dhaniya powder-1tsp<br />Ginger+Garlic-50g<br />Aaam choor-1tsp<br />Lemon juice-2 tsp<br />Onion-2(Chopped fine)<br />Salt-As required<br />Oil-1 1/2 tbsp<br /><br /><strong>Method:</strong><br />Clean the chicken pieces, make small gashes on it. Marinate the chicken with Red chilli powder, turmeric powder and salt. Keep it for 10 minutes. Grill it partially, occasionally basting it with oil. Now grind together ginger, garlic,dhaniya powder,Pepper powder,aamchoor &paprika powder in lemon juice into a coarse paste. Now marinate the partially grilled chicken with this paste and keep it for another 15 minutes. Now grill it at high for nearly 10 minutes, frequently turning the sides and basting it with oil.Chop the onions, marinate it with 1/2 tsp red chilli powder, turmeric,oil and salt. Grill it at high, stirring occasionally for 3 or 4 minutes.<br /><br />Now serve the grilled chicken on this bed of grilled onion along with tomato sauce or pudina chutney! Have it as a starter or with chappathi...<br /><a href="http://technorati.com/tag/[Chicken recipes]" rel="tag">[Chicken recipes]</a><br /><a href="http://technorati.com/tag/[Grilled chicken]" rel="tag">[Grilled chicken]</a><br /><a href="http://technorati.com/tag/Non+Vegetarian+Recipe" rel="tag">Non Vegetarian Recipe</a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/spicy-tangy-grilled-chicken.html" title="permanent link">4:11 PM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=114920353738077643"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=114920353738077643;>6 comments</a>
      
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    <div class="post"><a name="114915310087048256"></a>
         
    <h3 class="post-title">
	 
	 Sabakshi Soppu Curry
	 
    </h3>

    
	         <div class="post-body">
	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC00913.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC00913.7.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><ahref="http://photos1.blogger.com/blogger/7797/2727/1600/DSC00903.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC00903.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I was introduced to <strong>"Sabakshi"</strong> soppu or <strong>Dill</strong> only just a year back...and never knew that it was a commonly available green leaf variety cooked in Karnataka, probably in Andhra too...My husband's bachelor days were often made richer by this sensuous 'sabakshi', for it was easier to cook it  along with dal...and he used to describe its taste so beautifully that I really wanted to see this 'Meenakshi'!!And there she was truly gorgeous, tender and rich green...The smell of fresh dill is just awesome...and  now we  always see to it that we  take a few bunches of dill whenever we went to the  vegetable shop...<br /><br />Here is a simple <strong>Sabakshi-Dal combo </strong>which goes brilliantly with <strong>Chappathi </strong>or with steamed Rice as a side dish.<br /><br /><strong>Ingredients</strong><br /><a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC00911.0.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC00911.0.jpg" border="0" alt="" /></a><br /><br />Serves-2<br /><br />Sabakshi/Dill leaves-1 bunch<br />Green gram/Moong dal/Cherupayar parippu-1 cup(200ml)<br />Ghee-1 1/2 tbsp<br />Onion-1 large<br />Dried Ginger Powder/Chukku podi-1/2 tsp<br />Garlic-6 pods(pounded)<br />Green chilli-4(pounded)<br />Cumin seed-1/2 tsp<br />Mustard seed-1/2 tsp<br />Turmeric powder-1/2 tsp<br />Dry Red chillies-2 (broken into pieces)<br />Salt-as required<br />Water-2 cups<br /><br /><strong>Method</strong><br /><br />Clean and cut the Sabakshi leaves.Leave it in a colander to drain off the water. Now Heat a wok.Add 1 tbsp ghee and roast the moong dal to a reddish tinge.Add 2 cups water, a pinch of turmeric  and pressure cook it till the dal is well cooked(approx.4minutes) but see to it that it doesnt become too soft and mushy. Now Heat the remaining ghee in the wok. Add Mustard seed, cumin seeds,curry leaves,Dry red chillies. Once they have spluttered add dried ginger powder&Onion, saute it for a couple of minutes till onions become transluscent & at last add  pounded garlic and green chillies, saute it for a couple of minutes. Now add the Dill leaves. Saute it for 2 minutes. Add the cooked dal into it, salt as required and saute it for another 3minutes. 'Sabakshi soppu' is ready.<br /><a href="http://technorati.com/tag/[Dill]" rel="tag">[Dill]</a><br /><a href="http://technorati.com/tag/[Sabakshi leaves]" rel="tag">[Sabakshi leaves]</a><br /><a href="http://technorati.com/tag/[Sabakki]" rel="tag">[Sabakki]</a><br /><a href="http://technorati.com/tag/[Moongdal]" rel="tag">[Moongdal]</a><br /><a href="http://technorati.com/tag/[Green gram dal]" rel="tag">[Green gram dal]</a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/06/sabakshi-soppu-curry_01.html" title="permanent link">2:09 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=114915310087048256"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=114915310087048256;>7 comments</a>
      
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  <h2 class="date-header">Tuesday, May 30, 2006</h2>

  
    
       
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    <div class="post"><a name="114899394198830066"></a>
         
    <h3 class="post-title">
	 
	 Thenga Dosa/Kobbari Dosa/Coconut Dosa
	 
    </h3>

    
	         <div class="post-body">
	<p>
      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC00884.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC00884.jpg" border="0" alt="" /></a><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC00881.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC00881.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A><br />Fermentation of the dough<br /><br /><br /><br /><br /><br /><strong>Thenga Dosa </strong>is one of my childhood memories when Achan, my brother and I used to sit in the kitchen and Amma used to serve us hot hot dosas straight from the tawa...We had nicknamed it <em><strong>'Vannambala Dosa'</strong></em>(cobweb dosa!!), for when the batter is made very thin, it formed a dosa with lot of web like gaps!!...and when the batter is thick it became our <strong><em>'cushion dosa'</em></strong>!!...We liked both...so thick or thin, tis your choice.<br /><br /><strong>Ingredients</strong><br />Fine Rice flour-2 1/2 cups<br />Dessicated coconut - 1 cup(can use grated coconut or 1cup coconut milk)<br />Cooked rice - 1 fistful <br />Sugar - 5 tbsp<br />Salt- As required<br />Fast action dried yeast - 7g<br />Luke warm water - 1 cup<br />Sesame seed oil-2tbsp<br /><br /><strong>Method</strong><br /><br />Grind together the rice  flour,Cooked rice,Dessicated coconut,salt,sugar& fast action dried yeast into  a very fine batter in luke warm water and stir well.Heat in the microwave for 2 minutes and leave it for fermentation for nearly 2hours.Heat a non-stick griddle.Apply some sesame seed  oil,  pour a ladle of the batter, and then cover it with a lid to cook.Do not try to spread it much like the usual dosa.Cook it for  2 or 3 minutes on a medium flame.Flip it to the other side and cook further till it becomes golden brown and both the sides are well cooked.Now You may serve it  with the usual coconut chutney or  with the spicy<li><a href="http://isouthpotpourri.blogspot.com/2006/05/neichor-toddy-shop-style-mutton.html#links">muttonvattichathu</a></li>or with<li><a href="http://isouthpotpourri.blogspot.com/2006/04/andhra-recipe-to-start-with.html#links">egg curry</a></li><br /><a href="http://technorati.com/tag/%5BCoconutDosa%5D" rel="tag">[CoconutDosa]</a><br /><a href="http://technorati.com/tag/[CoconutDosa]" rel="tag">[CoconutDosa]</a><br /><a href="http://technorati.com/tag/[Dosa]" rel="tag">[Dosa]</a><br /><a href="http://technorati.com/tag/[Coconut]" rel="tag">[Coconut]</a><br /><a href="http://technorati.com/tag/[Rice]" rel="tag">[Rice]</a><br /><a href="http://technorati.com/tag/[Kerala Recipes]" rel="tag">[Kerala Recipes]</a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/05/thenga-dosakobbari-dosacoconut-dosa.html" title="permanent link">5:58 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=114899394198830066"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=114899394198830066;>4 comments</a>
      
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    <div class="post"><a name="114897701670613722"></a>
         
    <h3 class="post-title">
	 
	 Payar Mezhukkupuratti
	 
    </h3>

    
	         <div class="post-body">
	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC00877.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC00877.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Mezhukkupuratti is a typical style of blanching the vegetables in a chilli salt mixture and finally topping it with some oil and frying it. 'Mezhukku' means 'oil' in Malayalam & 'Puratti' means 'smear'...yes, that's it.... smearing oil on blanched vegetables and frying...You can prepare a mezhukkupuratti out of  all the beans variety,and vegetables like raw banana etc.It is again the easiest way(suitable for <strong>Bachelor cooking</strong>)of preparing a veg side dish.<br /><br /><strong>Ingredients</strong> <br /><br />Payar(Indian Runner Beans/Cow pea beans)-250g<br />Red chilli powder-3/4tsp<br />Turmeric powder-1/2tsp<br />Green chilli-2(slitted)<br />Coconut oil-1tbsp(any cooking oil can be used)<br />Salt-as required<br /><br /><strong>Method</strong><br /><br />Cut the beans into 3/4inch long pieces.Add green chilli,chilli powder, turmeric, and salt. Blanch it adding just enough water. Once the water has almost completely evaporated,add coconut oil.Stir it for a couple of minutes.Mezhukkupuratti is ready.<br />Here is another interesting recipe for cow pea beans from another co-blogger. <br /><li><a href="http://happyburp.blogspot.com/2006/05/do-you-know-this-vegetable-alsande.html">Vaishali</a></li><br /><br /><br /><br /><a href="http://technorati.com/tag/[PayarMezhukkupuratti]" rel="tag">[Payar Mezhukkupuratti]</a><br /><a href="http://technorati.com/tag/[Payar]" rel="tag">[Payar]</a><br /><a href="http://technorati.com/tag/[Mezhukkupuratti]" rel="tag">[Mezhukkupuratti]</a><br /><a href="http://technorati.com/tag/[Runner beans]" rel="tag">[Runner beans]</a><br /><a href="http://technorati.com/tag/[Kerala food]" rel="tag">[Kerala food]</a><br /><a href="http://technorati.com/tag/%5BKerala+recipes%5D" rel="tag">[Kerala recipes]</a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/05/payar-mezhukkupuratti.html" title="permanent link">1:07 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=114897701670613722"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=114897701670613722;>3 comments</a>
      
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    <div class="post"><a name="114897635964600006"></a>
         
    <h3 class="post-title">
	 
	 North Malabar Injicurry(Injithair)
	 
    </h3>

    
	         <div class="post-body">
	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC00874.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC00874.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />It is quite interesting to see the differences that exist in the cooking style of people from the North and South of a very small state like Kerala...So one can imagine the great culinary diversity ofa country as big as  India...<strong>'Injithair'</strong> as called by the South is the <strong>'Injicurry'</strong> of the North Kerala. But what South calls <strong>'Injicurry'</strong> is North's <strong>'PuliInji'</strong>. Whatever one may call it Injicurry/Injithair, tis one of the simplest(esp for <strong>Bachelor cooking</strong>) ginger-curd preparations that go well with steamed rice. Here is how the North Mlabaris prepare it.( Main  difference is that the Southerners do not add  the seasoning or the chillies)<br /><br /><strong>Ingredients</strong><br />(Serves-2)<br /><br />Ginger- 50g<br />Yoghurt-1 cup<br />Green chillies-3<br />Salt-as required<br />Mustard-1tsp<br />Dry Red Chilli-2<br />Curry leaves-1 sprig<br /><br /><strong>Method</strong><br /><br />Beat curd with the green chillies and salt in a blender thoroughly(some add a little freshly grated coconut too).Add the seasoning with Mustard, dry red chilli and curry leaves. Done!<br /><a href="http://technorati.com/tag/[Injithair]" rel="tag">[Injithair]</a><br /><a href="http://technorati.com/tag/[Injicurry]" rel="tag">[Injicurry]</a><br /><a href="http://technorati.com/tag/[PuliInji]" rel="tag">[PuliInji]</a><br /><a href="http://technorati.com/tag/[Ginger]" rel="tag">[Ginger]</a><br /><a href="http://technorati.com/tag/[curd]" rel="tag">[curd]</a><br /><a href="http://technorati.com/tag/[NorthMalabar recipes]" rel="tag">[NorthMalabar recipes]</a><br /><a href="http://technorati.com/tag/[Kerala recipes]" rel="tag">[Kerala recipes]</a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/05/north-malabar-injicurryinjithair.html" title="permanent link">12:51 AM</a></em>

      
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  <h2 class="date-header">Monday, May 29, 2006</h2>

  
    
       
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    <div class="post"><a name="114889405483996860"></a>
         
    <h3 class="post-title">
	 
	 Neichor & Toddy shop style Mutton Vattichathu...
	 
    </h3>

    
	         <div class="post-body">
	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage1.6.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage1.7.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<br /><a href="http://photos1.blogger.com/blogger/7797/2727/1600/collage.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/collage.19.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I had planned for a biriyani for the week end, but changed the mind, because the last couple of weeks our menu had been quite spicy and fatty.Of late, both of us look at each other and at the mirror, with a sad expression on the face,seeing our body burgeoning out of our frames!!... and then consoling with a strong resolution to join a near by gym(one more in the list of broken resolutions)...&I decide to start preparing some 'healthy' food..... but desire for anything never ends so easily...and at last I came down to a 'compromise'....voted for Nei chor(Ghee rice) and Mutton Vattichathu!!(We are two food gluttons who will never change ways!!).<br /><br />Week ends...I dont like to spend much time in the Kitchen, so my cooking is less ceremonial {tis quick,but no compromise on taste;)}So my <strong>Nei chor </strong>is a <strong>Microwave Nei chor</strong>...& Mutton Chaar is more in the 'Kallu shaap syle'. I had heard many of my friends describing the taste ofseveral 'Kallushaap' delicacies like <strong>Karimeen Curry,pork Fry,Koonthalfry, Karimeen Fry,Kada Fry,Njandu Fry,Pothu Erachi Fry, Kakka Erachi curry,Pothu Erachi Curry ,Tharavu Chaps,Puttu& Tharavu Mappas,Kozhi Erachi&Appam.Tharavu Fry ,Pork Chapse Chemmeen fry,Kappa,Liver fry,Mutton Vattichathu </strong>etc...etc...I have drooled over all these but could not really get access to the menu! I badly wanted to make <strong>Kallu shaap Mutton Vattichathu(Toddy shop Mutton curry)</strong>...but  no easy source...for I unfortunately never had the habbit, nor did my father, nor my brother, nor my husband(poor souls!)!!...At last I got it from one of my 'faithful' friends...I had tried it once back home and was a thumping success...so today was my turn to impress my man!! <br /><br /><strong>Nei chor</strong><br /> <br /><strong>Ingredients </strong><br /><br />(Serves-2)<br /><br />Basmati rice-1 1/2 cup<br />Water-1 1/2 cup<br />Ghee-2+1 table spoon<br />Lemon juice-1tbsp<br />Salt-as required<br />Dried onions-50g<br />Raisins-25g(optional)<br /><br /><strong>Garam Masala</strong><br />Star Ani seed-4<br />Cloves-4<br />Bay leaves-4<br />Cinnamon stick-1 (i inch, broken)<br />Cardamom -4pods<br /><br /><strong>Method</strong><br /><br />Clean the Basmati rice and soak it in 1 1/2 cups water for 10 minutes(I take equal quantity water for microwave cooking, for normal cooking we need double the quantity water).Now add the Ani seed,Cinnamon stick,cloves, cardamom & Bay leaves(You may pound it slightly for a strong flavour, and also can add fennel seeds powder& Nut meg powder).Add 2 tbspoon Ghee,1 tbsp lemon juice and salt.Mix well and  cook it at high for 17 minutes.(With trial and error I have come to this timing).Grains should not stick..(There could be slight changes depending on the technical specifications of u'r gadget...so it is better to check the rice in between). Now in a small wok heat 1 tbsp Ghee.Add dried onions and raisins and saute it till brown.Pour the seasoning over the rice and mix well. Serve it with mutton chaar &Onion Raita.<br /><br /><strong>Mutton Vattichathu-Recipe </strong><br /><br />Mutton-250g<br />Ginger+Garlic-50g-pounded<br />Green Chilli-4-pounded<br />Red Chilli powder-1+1 tsp<br />Turmeric Powder-1 tsp<br />Corriander powder-2tbsp<br />Fenugreek seed -1tsp<br />Garam Masala-1tsp<br />Onion-1 large-Chopped fine<br />Tomato-2 large-chopped <br />Potato-1 large-Cut into pieces<br />Lemon juice/Vinegar-1 tbsp<br />Curry leaves-2 sprigs<br />Salt+Water+Oil-As required<br /><br /><strong>Method</strong><br /><br />Marinate the cleaned Mutton with Red chilli powder,turmeric powder, salt & Lemon juice(or Vinegar) and keep it aside for 15 minutes. Now heat oil in a wok.Add curry leaves & fenugreek seeds. Once it has spluttered add Ginger,Garlic&Green chillies.Saute it till you get that fine aroma of garlic. Now add Onion. Saute it till it becomes brown. Add tomatoes. Saute it till it becomes pulpy and  is cooked very well. Now add the remaining chillipowder, turmeric powder, corriander powder and garam masala. Saute it for a couple of minutes. Meanwhile cook the marinated mutton partially along with potato.Dont add water.(I microwaved it at high for 10minutes).Now add the cooked Mutton& Potato along with the juices running out of it to the Masala gravy.Add sufficient water and salt.Now Cook it closed, till the whole masala covers the mutton pieces completely and reduces in quantity.Stir it occasionally to avoid sticking to the vessel. Serve it hot with the Ghee rice or along with Chappathi/Naans/Porotta.(The curry is quite hot, so one could personalise it according to the preferences)<br />Oru kuppi kallayalo?!! some interesting toddy links!!<br /><br /><li><a href="http://boologaclub.blogspot.com/2006/07/blog-post_115261119883721906.html#links">Kallushaap</a></li><br /><a href="http://technorati.com/tag/[Neichor]" rel="tag">[Neichor]</a><br /><a href="http://technorati.com/tag/[Ghee Rice]" rel="tag">[Ghee Rice]</a><br /><a href="http://technorati.com/tag/[Ghee]" rel="tag">[Ghee]</a><br /><a href="http://technorati.com/tag/[Rice]" rel="tag">[Rice]</a><br /><a href="http://technorati.com/tag/[Mutton]" rel="tag">[Mutton]</a><br /><a href="http://technorati.com/tag/[Kerala]" rel="tag">[Kerala]</a><br /><a href="http://technorati.com/tag/[Kerala recipes]" rel="tag">[Kerala Recipes]</a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/05/neichor-toddy-shop-style-mutton.html" title="permanent link">2:13 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=114889405483996860"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=114889405483996860;>8 comments</a>
      
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  <h2 class="date-header">Sunday, May 28, 2006</h2>

  
    
       
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    <div class="post"><a name="114888490882465470"></a>
         
    <h3 class="post-title">
	 
	 My experiments with Pasta....
	 
    </h3>

    
	         <div class="post-body">
	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage.18.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage.18.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Truth...it all started as an experiment...just my gut feelings and the memories of some food(I dont remember those exotic names now!)that I tasted in one of the Italian restaurants here...Recent visits to these <strong>Italian</strong> restaurants have really made me an ardent lover of Italian food. I had bought a packet of <strong>Italian polenta</strong>(corn meal) and the <strong>pasta</strong> from the super market a couple of months back but was never sure.....Now,as usual, I wanted to Indianise it a little bit for that spicy touch...But I should say that the experiment was a real success...it was quite yummy...almost mimicked that restaurant taste, just a little spicy...that's it..<br /><br /><strong>Ingredients</strong><br /><br />Serves-2<br /><br />Pasta(Macaroni)-1cup(200ml)<br />Polenta(thin corn meal)-1/2 cup<br />Water-3 cups<br />Chopped Tomatoes-1 can<br />Garlic-7 pods<br />Onion-1 small(chopped thin)<br />Dry mushroom-50 g<br />Thyme-1 sprig(I used it very sparingly for I was not sure of its taste)<br />Red chilli powder-1/2 tsp<br />Red Chilli sauce-1tbsp<br />Soya Sauce-1 tsp<br />Mayonnaise-5tbsp<br />Olive Oil-1 tbsp<br />Cheddar Cheese-50g(grated)<br />Salt-as required.<br /><br /><strong>Method</strong><br /><br />Cook Pasta(I cooked it in the microwave for 20mts with 3times water and salt) and keep it aside. Now Heat Olive oil in a wok.Add Thyme,Onion, and garlic and saute it till you get that nice aroma...Now add the tomato,dry mushroom,red chilli powder,the sauces,Mayonnaise and Polenta with sufficient water and cook for 5 minutes till tomato has become pulpy and well cooked. Now add the cooked Pasta and the Cheddar and cook it for another 3 minutes.Now remove it from fire and pour it out into a baking dish and bake it for 15 minutes and allow it to stand for 10minutes. Serve hot with some tomato sauce and chips.(I should say here that my way of eating it could be very un-Italian!!)But we liked it...<br /><a href="http://technorati.com/tag/[pasta]" rel="tag">[pasta]</a><br /><a href="http://technorati.com/tag/[Italianfood]" rel="tag">[Italianfood]</a><br /><a href="http://technorati.com/tag/[polenta]" rel="tag">[polenta]</a><br /><a href="http://technorati.com/tag/[tomato]" rel="tag">[tomato]</a><br /><a href="http://technorati.com/tag/[fusion]" rel="tag">[fusion]</a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/05/my-experiments-with-pasta.html" title="permanent link">11:20 PM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=114888490882465470"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=114888490882465470;>0 comments</a>
      
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  <h2 class="date-header">Saturday, May 27, 2006</h2>

  
    
       
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    <div class="post"><a name="114875172697628409"></a>
         
    <h3 class="post-title">
	 
	 Naadan Mathi Puliyum Mulakum
	 
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	<p>
      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC00839.0.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC00839.0.jpg" border="0" alt="" /></a><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage1.4.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage1.5.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Sardines/Mathi are small oily fish related to herrings, commonly available in almost the entire coastal belt of India, and perhaps every region has their own version of cooking it... Needless to say, it is a very tasty fish in any form. Rich in Omega-3 oils, is considered to be a very healthy sea food. Mathi Puliyum Mulakum with hot steaming Kanji and a Pappadam is perhaps for many Keralites a favourite combo meal. Kanji or rice gruel as our LG has detailed out in her<li><a href="http://injimanga.blogspot.com/2006/05/kanji-rice-gruel.html">blog</a></li> is one of the most soothing food for your tumultous intestines, tired of eating all junk food. But unfortunately there are a few Kanji enemies like my husband who are so prejudiced against 'paavam kanji' that they  won't even touch it....Well, tis all matter of individual taste buds and habbits!!<br /><br />Mathi Puliyum Mulakum is perhaps one of the primordial form of a  hot tangy sardine curry commonly available in the North Kerala...the tanginess of the tamarind and the hot red chillies together make it really mouthwatering.As you go towards South Kerala the tamarind is often substituted by coccum(kudampuli).<br /><br /><strong>Ingredients </strong><br /><br />Sardine/Mathi-150g<br />Red Chilli powder-1 tsp<br />Turmeric Powder-1/2 tsp<br />Paprika powder-1/2 tsp<br />Ginger-25g (Pounded)<br />Green chillies-2(slitted)<br />Tomato-2 medium(cut into small pieces)<br />Curry leaves-1 sprig<br />Tamarind paste-1/2tsp( or 1 small lemon size tamarind soaked in hot water and the pulp squeezed out)<br />Water-as required<br />Oil-1tbsp<br />Salt-1s required<br /><br /><br /><strong>Method</strong><br /><br />Clean the sardine and make some small gashes on it. Take a small deep bottomed pan.(Traditionally this is cooked in a mud pot),Add chilli powder, turmeric powder,paprika powder, ginger, green chillies,tomato, tamarind paste;gently mix this well with the sardines.Add sufficient water to cook the fish.Cover it with a lid. Cook this on medium flame till the fish is cooked and the whole mixture becomes of sauce like consistency.Now add curry leaves and oil. Cook it for another couple of minutes. Now you can serve it with rice/kanji/chappathi.There are plenty of recipes one can try with sardine like this<li><a href="http://southernfood.about.com/od/sandwiches/r/bl30107l.htm">sandwich</a></li><br /><a href="http://technorati.com/tag/[sardine]" rel="tag">[sardine]</a><br /><a href="http://technorati.com/tag/[mathi]" rel="tag">[mathi]</a><br /><a href="http://technorati.com/tag/[fish curry]" rel="tag">[fish curry]</a><a href="http://technorati.com/tag/[Kerala]" rel="tag">[Kerala]</a><br /><a href="http://technorati.com/tag/[sea food]" rel="tag">[sea food]</a><br /><a href="http://technorati.com/tag/%5Bsardine%5D" rel="tag">[sardine]</a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/05/naadan-mathi-puliyum-mulakum.html" title="permanent link">10:41 AM</a></em>

      
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    <div class="post"><a name="114875160167450486"></a>
         
    <h3 class="post-title">
	 
	 Mutta Puli
	 
    </h3>

    
	         <div class="post-body">
	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC00833.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC00833.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I have been quite lucky to have been properly looked after by my friends always during my hostel days....Mini &Sarada, at B'lore often brought something or the other for me in the afternoon and both of them would insist me not to have food in the college mess...Sometimes Usha's mother send me some ganji, which i liked a lot or some pani puris...and sometimes Radha came from home with her modakams or khova sweets....Even at Chittoor everybody saw to it that I was always properly fed....I am indeed most thankful to all of them...My life was really made richer by those very sweet friends always...more so whenever I fell ill,which was almost every week!!...for I had real problems getting used to the B'lore & chittoor weather for some time. Mutta puli was Mini's favourite...she talked a lot about it...how she learnt it from her MIL and how much rice they can eat with just Muta Puli.....the way she described its taste, I always wanted to try it.... Those days I was never so much inclined to cooking and I never really bothered to ask her the recipe...But Mutta puli remained in my memories and I tried it, gathering the threads of memories of those casual lunchtime conversations....and once tried, I knew why it was so tempting. So here's my recipe for it...<br /><br /><strong>Ingredients</strong><br />(Serves-2)<br />Eggs-2(Boiled and cut into half)<br />Chilli powder-1 1/2 Tbsp<br />Turmeric powder-1/2tsp<br />Dhaniya powder-1 tsp<br />Cinnamon powder-1/2tsp<br />Onion-2-big size (finely chopped)<br />Fenugreek seeds-1/2 tsp<br />Tamarind paste-1/2 tsp<br />Dessicated coconut(Kopra) -100g<br />Corriander leaves- a sprig<br />Curry leaves-A sprig<br />Jaggery syrup-1 tsp<br />Oil- as required<br />Salt+Water-As required<br /><br />Make some gashes on the boiled egg halves. Marinate the boiled eggs well with the chilli powder, turmeric powder and salt and leave it for 5 minutes.Shallow fry it in a frying pan.Dry roast the powder masalas and the dessicated coconut. Saute Onion to brown tinge. Now grind the roasted powder masalas, along with the sauted onion and dessicated coconut into a fine paste. Take a wok. Heat oil.Prepare the seasoning by adding mustard, fenugreek seeds and curry leaves. Once they have spluttered, add the masala paste to the seasoning.Mix it well and then add the tamarind paste. Now add the fried eggs , salt as required,& jaggery syrup and cook well for 7 minutes. Finally garnish with some corriander leaves and serve hot with Parathas/Naans/Chappathis.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/05/mutta-puli.html" title="permanent link">10:39 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=114875160167450486"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=114875160167450486;>3 comments</a>
      
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    <div class="post"><a name="114875151386669574"></a>
         
    <h3 class="post-title">
	 
	 Nuvvulu Capsicum Veppudu
	 
    </h3>

    
	         <div class="post-body">
	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage.17.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage.17.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I think adding nuvvulu or sesame seeds is perhaps the telugu style of cooking vegetables. But it does add a lot of richness to the 'veppudu'. This capsicum recipe is from my mother-in-law, a good cook, herself.<br /><br /><strong>Ingredients</strong><br /><br />Capsicum-2 Medium<br />Onion-1 large<br />Sesame seeds-1tbsp<br />Chilli powder-1tsp<br />Turmeric powder-1/2tsp<br />Corriander powder-1tsp<br />Dessicated coconut-1tbsp<br />Ginger+Garlic-50g<br />Green chilli-2<br />Cumin seed-1/2 tsp<br />Mustard seed-1/2 tsp<br />Curry leaves-1 sprig<br />Salt-as required<br />Oil-as required<br /><br /><strong>Method</strong><br /><br />Soak sesame seeds in water for 5 minutes.Cut capsicum and onion into small pieces.Grind together the soaked sesame seeds,dessicated coconut, ginger, garlic and green chilli into a coarse paste. Now heat oil in a wok. Prepare the seasoning with mustard, cumin and curry leaves. Once they have spluttered add the ground paste. Saute it till it changes colour.Stir well so that it doesnt stick to the vessel. Now add onions.Saute till they become tender. Now add capsicum, red chillipowder, turmeric powder,corriander powder and salt. Mix well and cook  it covered in a medium flame till everything is cooked properly. Serve it hot with chappathi/Nan.<br /><br /><a href="http://technorati.com/tag/[capsicum]" rel="tag">[capsicum]</a><br /><a href="http://technorati.com/tag/[shimla Mirch]" rel="tag">[Shimla Mirch]</a><br /><a href="http://technorati.com/tag/[sesame]" rel="tag">[sesame]</a><br /><a href="http://technorati.com/tag/[Andhrafood]" rel="tag">[Andhrafood]</a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/05/nuvvulu-capsicum-veppudu.html" title="permanent link">10:37 AM</a></em>

      
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  <h2 class="date-header">Friday, May 26, 2006</h2>

  
    
       
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    <div class="post"><a name="114864333617774765"></a>
         
    <h3 class="post-title">
	 
	 Hot Chocolate-Biscuit pudding
	 
    </h3>

    
	         <div class="post-body">
	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage.16.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage.16.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I have always found an excuse to eat anything that contains chocolate...and my husband keeps warning me about cutting down my chocolate qota everytime he becomes aware of my chocolate fat that I have added all over!! But he still forgets not to bring a box of chocolates whenever love overflows....!! Here is a quick recipe for all those who love the chocolate flavour.<br /><br />Ingredients:<br /><br />Butter -75g<br />sugar powdered-3 tbsp<br />Egg-1<br />Instant Hot chocolate powder -30g(cadbury's)<br />cashew nuts-25 g<br />vanilla  essence-1tsp<br />Tea biscuits-10 (something like Marie biscuits)<br />Instant  coffee powder-1tsp<br />hot water-1 cup<br /><br /><br />Whisk together butter, powdered sugar, egg, hot chocolate powder and vanilla essence in a blender thoroughly.Butter a pudding bowl.Add coffee powder to the hot water.Now dip  one portion of  the butter egg mixture. Again keep another layer of biscuits and pour the remaining egg mixture on top... Garnish with cashews on top. Bake the pudding for 10 minutes at 180 degree celsius.Leave it to stand for 5 minutes. Refrigerate it for half an hour...Yummy pudding is ready...Kids will love it..(Sorry...I forgot to take the snap of the final pudding before eating...Aakrantham...and I forgot the snap!!)<br />A little pudding history here....interesting<br /><li><a href="http://en.wikipedia.org/wiki/Pudding">Pudding</a></li><br /><a href="http://technorati.com/tag/[chocolate]" rel="tag">[chocolate]</a><br /><a href="http://technorati.com/tag/[biscuit]" rel="tag">[biscuit]</a><br /><a href="http://technorati.com/tag/[pudding]" rel="tag">[pudding]</a><br /><br /><br /><br />&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/05/hot-chocolate-biscuit-pudding_26.html" title="permanent link">4:34 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=114864333617774765"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=114864333617774765;>3 comments</a>
      
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    <div class="post"><a name="114864236173601403"></a>
         
    <h3 class="post-title">
	 
	 Jhatpat Khichdi
	 
    </h3>

    
	         <div class="post-body">
	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage3.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage3.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />This is yet another tasty vegetarian quickie with rice, easy for bachelor cooking as well.<br /><br /><strong>Ingredients</strong><br /><br />(serves 2)<br />Basmati Rice-3/4 cup<br />Chopped vegetables-100g(carrot, beans,cauliflower,etc)<br />Potato-2 large-cut into small pieces<br />Green chillies-3<br />Ghee-1 1/2 tbsp<br />Cumin seed powder-1tsp<br />Dhaniya powder-1tbsp<br />Water-as required<br />Cashews+Sultanas-25g (optional)<br /><strong>Garam Masala</strong><br />Star Aniseed-3<br />Cinnamon stick-1 (i inch size)<br />Ajwain-1/4 tsp<br />Cardamom powder-1/2 tsp<br />Pepper powder-1tsp<br />Bay leaves-2<br /><br /><br />Method<br /><br />Wash and soak the rice for 10 minutes in water.Drain off the water and keep it aside.Pound Ani seed,Ajwain&Cinnamon. Mix it with Cardamom & Pepper powder and bay leaf. Heat ghee in a large bottomed vessel.Add the garam masala prepared.Saute it for a couple of minutes. Now add rice in to it.Saute it till the rice grain becomes soft when you bite. Saute vegetables and potato in ghee in another wok till they are soft.Now add this vegetable to the rice. Add Corriander powder& Cumin powder. Now add water just above the level of the vegetables and rice. Add salt. Cook it for 8 minutes or till the rice is cooked properly.Garnish it with cashews and sultanas.Kichdi ready.<br /><a href="http://technorati.com/tag/[Khichdi]" rel="tag">[khichdi]</a><br /><a href="http://technorati.com/tag/[vegetables]" rel="tag">[vegetables]</a><a href="http://technorati.com/tag/[rice]" rel="tag">[rice]</a><br /><br /><br />&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/05/jhatpat-khichdi.html" title="permanent link">4:18 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=114864236173601403"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=114864236173601403;>3 comments</a>
      
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    <div class="post"><a name="114863398425827750"></a>
         
    <h3 class="post-title">
	 
	 Balley Balley...dahi bhalley!!
	 
    </h3>

    
	         <div class="post-body">
	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage.15.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage.15.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Dahi Bhalley is perhaps the Noth Indian brother of the South Indian 'Thairu vada'. It is a  quick yummy snack. Well there are different variations available for dahi bhalley. This is a quick version of the same.<br /><br /><strong>Ingredients: </strong><br />Black gram dal(Uzhunnu parippu)-1 cup<br />Water-1/2 cup<br />Ginger-50g<br />Garlic-4pods<br />Green chillies-3<br />Chaat Masala-1+1 tbsp<br />Salt-as required<br />Oil-as required<br />Yoghurt-4tbsp<br />Milk-1/2 cup<br />Cilantro -1 small bunch(chopped)<br />Cumin seed powder-1/4 tsp(optional)<br /><br />Method:<br /><br />Grind the daal with water, ginger, green chilli,garlic and chaat masala into a fine paste. Add salt as required. <br /><br />Heat Oil in a wok. Spoon in the ground dal into the hot oil as small balls.{For better geometry you may use the South indian 'appa kara'(the wok with indentations)}.<br />Fry it till golden brown and well cooked.<br /><br />Blend milk, yoghurt and one table spoon chaat masala in a blender.Soak the bhalles in the yoghurt mixture for 10 mins before serving.Garnish with chopped <br />cilantro,powdered cumin seed. Serve chilled.<br /><br /><br /><strong>Chaat Masala</strong><br /><a href="http://photos1.blogger.com/blogger/7797/2727/1600/collage1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/collage1.4.jpg" border="0" alt="" /></a><br /><br />1 tsp. Ground Cumin  <br />1 tsp. Ground Coriander  <br />1 tsp. Ground Black Salt <br />¾ tsp. Ground Ginger <br />½ tsp. Ground Black Peppers  <br />½ tsp. Salt <br />¼ tsp. Red chilli powder<br />2 tbsp. Dried Mango Powder(Aamchoor) <br /><br />Combine all ingredients without lumps and store it in an air tight container.<br /><br />&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/05/balley-balleydahi-bhalley.html" title="permanent link">1:46 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=114863398425827750"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=114863398425827750;>4 comments</a>
      
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  <h2 class="date-header">Thursday, May 25, 2006</h2>

  
    
       
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    <div class="post"><a name="114854478948964568"></a>
         
    <h3 class="post-title">
	 
	 Unakka Chemmeen Curry/Dry shrimp curry
	 
    </h3>

    
	         <div class="post-body">
	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage.14.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage.14.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Dry shrimp curry always brings memories of Monsoon in Kerala....thunder n showers....the sensuous smell of the mud....tiny toads croaking...and the rough  sea.... the fishermen dont go to the sea much when the weather is too turbulent. Then the  fish markets flood with dry sea food and those typical sea food addicts in Kerala survive on these for the entire season...It is very interesting to note here that there are  many Keralites who cant think of a single day without fish!!...For many housewives the socialising conversation of the day starts with the typical  dialogue," what is the fish today?"(Meenentha kittiyathu?"!!)...like the Europeans commenting about the weather to start a conversation!! A packet of dry shrimps which we had got from the Kerala shop in Birmingham was lying in my cupboard for quite some time...I kept on postponing for I wasnt sure whether my shrimp curry will be voted.... because  my husband has very choosy taste buds...At last I thought to give it a try yesterday and the result was lip smacking.... with the steamed power boiled rice(uppudu beeyam)...A little appalled was my husband to see the size of the rice grains( a non mallu's unfamiliarity)!!...But the smile on his face as he started eating ratified the taste!!  Here goes the recipe.<br /><br /><strong>Ingredients</strong><br /><br />Dry shrimp-75g<br />Tomato-1 large(cut into pieces)<br />Green chilli-2(slitted)<br />Red chilli powder-1tsp<br />Turmeric Powder-1 pinch<br />Raw Mango-1/2( cut into pieces)<br />Aam choor-1tbsp(if u dont have raw mango)-optional<br />Grated coconut-100g<br />Cumin seed-1/4 tsp<br />Baby shallots(cheriya ulli)-50g(cut into small pieces)<br />Ginger-25 gr( cut into small pieces)<br />Curry leaves-1 sprig<br />Mustard-1/2 tsp<br />Salt- as required<br />Oil-as required<br /><br /><strong>Method</strong><br /><br />This curry is traditionally cooked in a mud pot(mun chatti)...Clean the dry shrimp thoroughly(or else it will be too salty.Now add tomato,green chilli,mango pieces,red chilli powder, turmeric powder, a little oil and water to it. Cook it in a low flame until it boils and the shrimps are cooked well.<br /><br />Now grind coconut with cumin seed into a very fine paste. Add this to the cooked shrimp and mix it well. Now add salt as required...If you add  it earlier there is a likely chance that you may end up making it more salty, for, the dried shrimps are  salty...hence be careful when you add salt.. Cook again for another 3 or 4 minutes.<br /><br />Heat oil in a small wok. Prepare the seasoning with mustard seed, baby shallots,ginger pieces and curry leaves. Pour the seasoning over the curry and mix it well. Dry shrimp curry is ready to go with steamed rice... Dry shrimp can be substituted with any other dry fish as well.&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/05/unakka-chemmeen-currydry-shrimp-curry_25.html" title="permanent link">12:43 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=114854478948964568"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=114854478948964568;>9 comments</a>
      
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  <h2 class="date-header">Wednesday, May 24, 2006</h2>

  
    
       
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    <div class="post"><a name="114850609418636095"></a>
         
    <h3 class="post-title">
	 
	 To all the  mothers of the world....
	 
    </h3>

    
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	<p>
      <div style="clear:both;"></div>Vaira muthu's poetry has always been real gems of poetic excellence...This is a wonderful video link that I came across yesterday...most touching song about Amma...especially for all those who understand the language... and as always,SPB has sung it with unmatched sensitivity...that   even language is nt really a barrier  to sense the intensity of the emotions...<br /><li><a href="http://www.youtube.com/watch?v=kJRb0T_3t0Y">Aayiram</a></li><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/05/to-all-mothers-of-world.html" title="permanent link">2:23 PM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=114850609418636095"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=114850609418636095;>3 comments</a>
      
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    <div class="post"><a name="114847821643768744"></a>
         
    <h3 class="post-title">
	 
	 Broccoli-Cauliflower-Paneer koottu
	 
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	         <div class="post-body">
	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage2.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage2.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I was in a mood to try some veggie side dish for my Onion bread yesterday...Broccoli & cauliflower in my fridge gave me a 70mm smile asking me to take them!....I usually dont show much affection towards  broccoli, though they are rich in folic acid and vitamin C...At last I tried a combination of broccoli, cauliflower and some paneer, for that nonveggie bite!!(With every monastic swing of my mood I resolve not to harm my fellow living beings and to become  a vegetarian, and there will always be some blogger like LG  to break my resolution with very tempting non veggies, and I end up a poor sinner once again!!)Well,this is a very easy recipe...bachelors can easily give it a try.(Antony's inspiration!!)<br /><br /><strong>Ingredients</strong><br /><br />Cauliflower florets-50g<br />Broccoli florets-50g<br />Potato-1 large(cut into pieces)<br />Paneer(Cottage cheese)-50g<br />Biriyani masala-1tbsp<br />Turmeric powder-1/2 tsp<br />Salt-as required<br />Oil-1 tbsp <br />Water-as required<br /><br /><strong>Method</strong><br /><br />Pressure cook the cleaned vegetables along with paneer for 2 minutes with a little water, salt, and turmeric powder .Now add oil and the biriyani masala( I used Pakistani Biriyani masala, readily available in the market...was lazy to make mine!!) and allow it to cook further for another 4 minutes. That's it . Your koottu is ready to go with paratha /Chappathi/bread.&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/05/broccoli-cauliflower-paneer-koottu.html" title="permanent link">6:29 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=114847821643768744"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=114847821643768744;>3 comments</a>
      
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    <div class="post"><a name="114847726011502191"></a>
         
    <h3 class="post-title">
	 
	 Left over recipe-Potato Finger chips varavu
	 
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	         <div class="post-body">
	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage1.3.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage1.3.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Many a times when we took a take away from KFC or Mcdonalds, a huge packet of finger chips came along with it, which both of us could never finish...Keep it for the next day it becomes as supple as your finger!!....More often than not, for my Indian taste buds  which is very much used to very hot n spicy food, these chips were a little too bland as well...So this was something very easy that I tried, to metamorphose it to suit my palate.<br /><br /><br /><strong>Ingredients</strong><br /><br />Finger chips-200g<br />Red chilli powder-3/4 tsp<br />Turmeric powder-1/4 tsp<br />Cumin seed-1/2 tsp<br />Mustard seed-1/2 tsp<br />Poppy seeds(khus khus)-1/2 tsp(optional)<br />White sesame seeds-1/2tsp(optional)<br />Curry leaves-1 sprig<br />Oil-1tbsp<br />Salt-as required<br /><br /><strong>Method</strong><br /><br />Heat oil in a wok. Add mustard, cumin seed,poppy seeds,sesame seeds,& curry leaves, in the same order. Once the seeds have spluttered,add red chilli powder, turmeric and salt. Mix it well and now add the finger chips to it and mix everything well and cook it for 3 or 4 minutes, stirring continuously.  Spicy Finger Chips Varavu ready to go with chappathi or as a side dish with rice n dal.&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/05/left-over-recipe-potato-finger-chips.html" title="permanent link">6:04 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=114847726011502191"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=114847726011502191;>2 comments</a>
      
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    <div class="post"><a name="114847575657981631"></a>
         
    <h3 class="post-title">
	 
	 Onion Bread- An Indo European fusion
	 
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	         <div class="post-body">
	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage.12.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage.12.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />This recipe is for all those who love that onion flavour, a fusion experiment which turned out to be not bad...but requires a little care...<br /><br /><strong>Ingredients</strong><br /><br />For the Onion Mixture:<br /><br />Olive oil-1 tea spoon<br />Onion-1 medium, very finely chopped<br />Garlic-4 cloves, crushed<br />cumin powder-1/2 tsp<br />Poppy seeds/sesame seeds-1tsp(optional)<br />1egg-beaten-for glazing(optional)<br /><br />For the dough:<br /><br />Wholemeal plain flour-250g<br />Fast action Dried Yeast-7g<br />Olive oil-1tbsp<br />Warm water+Salt-as required<br /><br />Method:<br /><br />Heat the oil in a sauce pan and fry the onions until they turn golden brown. Then add garlic and saute it for a couple of minutes. Add cumin powder. Mix it well and leave it to cool.<br /><br />Mix the flour, salt & yeast in a bowl. Stir in the warm water and olive oil. Work to a dough and knead well for nearly 10 minutes, adding flour or water as required to get the consistency which is neither too soft  not to hard. Roll out the dough into a round(You may roll it out into the traditional oblong shape as well). Make several indentations with your fingertips and spoon in the onion mixture. Then roll the dough around the filling and knead briefly. Cover and leave to prove for nearly 40 minutes until the dough double in size.<br /><br />Preheat the oven to 220 degree celsius.Grease a bread tin or any baking tray of convenience.Spread the dough out lightly into any shape that you want,glaze on top with beaten egg and sprinkle the sesame seeds/poppy seeds and  then place it in the preheated oven for 35 minutes or untill well risen and the dough changes colour.Allow it to stand for 10 minutes.Onion Bread is ready.&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a> <div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/05/onion-bread-indo-european-fusion.html" title="permanent link">6:01 AM</a></em>

      
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  <h2 class="date-header">Tuesday, May 23, 2006</h2>

  
    
       
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    <div class="post"><a name="114837461940756965"></a>
         
    <h3 class="post-title">
	 
	 Rasam, Rasam..What a rasam!..Sappidreengala??
	 
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      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/tomato-rasam.1.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/tomato-rasam.1.jpg" border="0" alt="" /></a><br />I remember my hostel days  when my dear 'Iyer Ponnu' used to eat rice most of the days only with Rasam...even when there were still more items to try...She would come sniffing asking our cook whether there is garlic in the dishes cooked. ...Our cook, a strong 'garlicophilic' would nt have spared any of those dishes except for the poor Rasam...<br /><br />Rasam, the South Indian soup( vegetarian's chicken soup!)is an excellent appetizer.... pleasantly light & spicy, delicately textured... The soup is traditional to southern India and can be varied with the addition or deletion or mix n match of ingredients!I have tasted Rasam prepared in almost all the South Indian style-Kerala,Telugu,Kannada & Tamil and I think I should say that we have to give the credit to the Tamil Rasam... Well basically there isnt much difference...probably it was the 'kaipunyam' of the Tamil mami who cooked it!!<br /><br />I suppose Tamil, Telugu & Kannadigas are more in love with Rasam, ...For  Keralites Rasam often makes a guest appearance!!...in a 'sadya', the  traditional banquet,or when ill, having fever n cold or having indigestion problems and dont feel like eating anything, or when they are  too lazy to do anything else...But one has to agree that this spicy tangy Rasam is just classy!Rasam is traditionally cooked in an alloy vessel(<strong>Eeeya pathram</strong>);it is said  to add taste to the rasam but modern science doesnt really advise us to do so...One should be careful while using this vessel, for, it melts when on fire...a melting pot!<br /><br />Chaaru, in  Telugu or Saaru in Kannada, means "essence," and,on improvisation means, "juice" or "soup." In the olden days  it was prepared mainly with black pepper and tamarind, the  ingredients native to and abundant in Tamil Nadu and South India in general. Tamil Iyengars, called it in the earlier days 'Chaathamudhu' (Chaaru + Amudhu, the Tamil form of Amrit (ambrosia)).Sourashtras, an immigrant community living in Madurai from the 16th century, still call it  Pulichaar (Puli = Tamarind + Chaar)....Finally it became the Rasam.<br /><br />Rasam offers plenty of variety based on ingredients and based on regional variations.<br />Tomato rasam,Lemon rasam,Veppampoo (neem flower) rasam,Pepper rasam,Dal rasam,Seeraga Rasam(Cumin rasam),Ginger rasam,Kandathippilli rasam,Mysore rasam, Madras Rasam etc etc...You can try any combination of these various rasams.<br /><br />Here I should mention that Saaru in Karnataka is a little bit different from the Rasam in Tamil Nadu or Chaaru in Andhra.It has  thicker consistency, and a lot  more varied ingredients are added along with saarina pudi (powder) .Kannadiga's eat it  along with main course and has a lot of varieties for it like:<br /> <br />Milagu Saaru -  the Mulligatawny soup in the west! (milagu = pepper, tanneer = water). <br />Kozhi Chaaru - A Chettinad speciality made with chicken broth. <br />Tomato Saaru - with tomato puree as main ingredient. <br />Tamarind Saaru - The most common version made with tamarind juice. <br />Hesaru Kaalu Saaru - Green gram soup. <br />Pappu Chaaru - Common variant made with pulses and tomato stock. <br />Bellary Saaru - With toor dal, coconut & tamarind juice. <br />Vankaaya Chaaru - Eggplant & tamarind juice. <br />Majjiga Chaaru - Soup made with seasoned buttermilk. <br />Ulava Chaaru - Horse gram soup. <br />Kattu saaru - Kattu refers to the water drained from the cooked dal. <br />Kattina saaru - a semi-sweet rasam using jaggery. <br />Jeerige saaru - made with jeera, cumin. <br />HuraLi saaru - another healthy rasam made with horse-gram. <br />Mysore Rasam - A fragrant soup made with fried grams/dals. <br />Bus Saaru - Deriving its name from "busodu" (Kannada), which is the act of draining water from boiled vegetables/greens/lentils. <br />Kundapura koli saaru - a spicy regional variant. <br />Kottambari jeerige Saaru - made with coriander and cumin seeds. <br />Kadale Saaru - Soaked black chickpeas, coconut and ginger. <br />Alasunde Saaru - Black eyed beans and potato, coconut and ginger. <br /><br />Now coming back to our simple rasam...here are a few recipes, Well these are the recipes that I could gather from my research on Rasam...I would like to say here that the credit goes to the following links. My intention is only to compile a few of the rasam varieties here:<br /><br /><li><a href="http://www.indiaexpress.com/cooking/simple_rasam.html">rasam</a></li><br /><li><a href="http://www.bawarchi.com/contribution/contrib25.html">rasam</a></li><br /><li><a href="http://www.sysindia.com/kitchen/main_dishes.html">rasam</a></li><br /><br /><strong>Tomato Rasam</strong><br /><br />Ingredients: <br />Tur Daal(Red gram)-3-4 tbsp. <br />4 large tomatoes (finely chopped) <br />1/2 tsp. Garlic pounded<br />1-inch piece of ginger (finely chopped) <br />21/2 cups water<br />1tsp Garlic grated <br />1 or 2 green chilies finely chopped <br />Coriander leaves finely chopped<br />Salt to taste chili or pepper powder to taste. <br />1/2tsp. turmeric powder<br />1tsp. mustard seeds <br />1tsp. cumin seeds <br />1-2 whole dried red chili (halved) <br />A pinch asafoetida <br />Few curry leaves <br />2tbsp. oil <br /><br />Method: <br />Pick, wash and pressure cook the daal and keep side. <br />Heat 2 tbsp. oil in a pan and add mustard seeds, cumin seeds, curry leaves, dried chili and asafetida. <br />When mustard seeds start to splutter add garlic, ginger, tomatoes and green chilies. <br />Add salt, chilli & turmeric powder and a cup of water. <br />Simmer for 5-6 minutes and add the cooked daal and 1 1/2 cup of water and bring to boil. <br />Serve hot, garnished with corriander leaves. <br /><br /><strong>Neem Rasam  </strong> <br /><br />neemflower - 3 tsp, <br />Dry red chili - 2 ,<br />mustard - 1 tsp, <br />salt - 3/4 tsp,<br />asafoetida - 1/4 tsp,<br />ghee - 3 tsp.,<br />tamarind - lime size<br /><br />Take ghee in a sauce pan, add mustard seeds. When it splutters, add asafoetida, dry red chilli, and 3 tsp dried neem flower(veppamboo). Add tamarind juice to this and bring to boil. Add water to make the liquid about 3 cups. Add 1/4 tsp rasam powder.Add 3 bunches of curry leaves.<br /><br /><strong>Mysore Rasam</strong><br /><br />Ingredients<br /><br />corriander (seeds)                   500 g<br />red Chillies (long)                 100 g  <br />split bengal gram (chick pea)       100 g<br />split black gram                    100 g<br />peppar                               25 g<br />cumin                                15 g<br />fenugreek                            10 g<br />cinnamon                              5 g<br />asafoetida                            5 g<br />oil                                   4 table spoons<br /><br /><br />Heat the oil in a pan and put in the asafoetida first. Then add all the other ingredients and roast till the chillies turn crisp and the other ingredients turn golden brown.  To roast all the ingredients evenly the flame should be medium high. Keep the roasted ingredients aside to cool. Then grind them to a fine powder in a mixer. <br /><br />This powder can be added to a number of dishes. But the most important item that is made with this powder is <strong>'Mysore Rasam'</strong>.<br /><br /><strong>Method: </strong><br /><br />Cook about 250 gm of split gram (pigeon pea) with a pinch of turmeric powder.  Add this powder, tamarind paste and salt to the cooked dal.  <br />Boil for 10 mts.  <br />Dilute the cooked split gram according to the preferred consistency by adding water. In South India it is prepared as a thin liquid which can be drunk from a glass.<br />Season the liquid. Roast a teaspoon  of mustard seeds and cumin seeds in a spoonful of oil and add it to the Rasam.  A pinch of asafoetida can also be added. <br />Add curry leaves and chopped green coriander for additional flavour.<br /><br /><strong>Madras Rasam</strong><br /><br /><strong>Ingredients</strong><br /><br />coriander (seeds)                 100 g<br />split gram (pigeon pea)            50 g<br />split bengal gram (chick pea)      10 g<br />pepper                             25 g<br />cumin                              10 g<br />red chillies                       10 g<br /><br />Dry all the ingredients in the sun and grind them to a powder.  Store in an airtight container.<br /><br />This powder is used for preparing Madras Rasam which is similar to soup.  <br /><br /><strong>Method</strong><br /><br />1. Cook split gram (pigeon pea) and take the diluted dal water. [You can cook the dal, take the dal water from the top for this Rasam and use the thick dal for Sambar.]<br />2. In a pan take tablespoon oil and roast a teaspoon of mustard and cumin.  A pinch of asafoetida can also be added. <br />3. When the mustard and cumin pop up and crackle, add a few tomatoes cut into small pieces.<br />4. Add a pinch of turmeric powder, salt to taste, the Madras Rasam powder and roast for two to three minutes. <br />5. Add the dal water. <br />6. Boil for 5 mts.  <br />7. Add curry leaves and chopped coriander leaves for additional flavour.<br /><br /><br /><strong>Seeragam Rasam </strong><br /><br />Ingredients<br /><br />cumin                           50   gm<br />split gram  (pigeon pea)   25   gm <br />peppar                         15    gm <br />red Chillies (long)             4 <br />asafoetida                      a pinch<br /><br />Powder all the ingredients together. There is no need to roast them.  The powder can be preserved in an airtight container for 6 months.<br /><br />This powder can be added to a number of dishes. But the most important item that is made with this powder is 'Seeragam Rasam'.<br /> <br /><strong>Method</strong><br /><br />1. You can prepare this Rasam with or without dal. To prepare this with dal water, cook about 50 gm of split gram (pigeon pea) with a pinch of turmeric powder and take its diluted water. To prepare this without dal just take a cup of water in a pan.<br />2. Soak tamarind in water and squeeze out its essence.<br />3. Add this powder, tamarind essence, salt to taste and a pinch of turmeric powder.  <br />4. Boil for 10 mts.  <br />5. Season the liquid. Roast a teaspoon of mustard seeds and cumin seeds in a spoonful of oil and add it to the Rasam.  A pinch of asafoetida can also be added. <br />6. Add curry leaves and chopped green coriander for additional flavour.<br /><br /><strong>Milagu Rasam/Miriyalu Rasam/Kurumulaku Rasam/PepperRasam </strong><br /><br /><strong>Ingredients</strong><br /><br />split bengal gram (chick pea)  50 g<br />split black gram               50 g<br />peppar                         10 g<br />red Chillies (long)             2  <br />asafoetida                      5 g<br />ghee                            1 table spoon<br /><br /><br />Roast all the ingredients in ghee on slow fire till the chillies turn crisp and the other ingredients turn golden brown.  To roast all the ingredients evenly the flame should be medium high. Keep the roasted ingredients aside to cool. Then grind them to a fine powder in a mixer. <br /><br />This powder can be added to a number of dishes. But the most important item that is made with this powder is 'Milagu Rasam'.<br /><br /><strong>Method</strong><br /><br />1. Cook about 250 gm of split gram (pigeon pea) with a pinch of turmeric powder. <br />2. Add this powder and salt to the cooked dal.  <br />3. Boil for 10 mts.  <br />4. Dilute the cooked split gram according to the preferred consistency by adding water. In South India it is prepared as a thin liquid which can be drunk from a glass.<br />5. Add curry leaves for additional flavour.<br />6. Add a teaspoon of lemon juice (optional).<br />7. Add a tablespoon of milk (optional).<br /><br />You can choose whether to add milk or lemon juice or leave out both. The taste will differ in each case. Usually a lemon cut to pieces is served with this Rasam so that those who prefer to add it can do so.<br /><br />This powder can be ground to a paste with grated coconut and added to cooked split gram and vegetables. Then it is called 'Koottu'. Usually vegetables like snake gourd and white brinjals also called bangalore brinjals are prepared in this manner.<br /><br />This powder can also be mixed with rice and eaten. Then it is called Milagu Sadam.<br /><br /><strong>Milagu Sadam</strong><br /><br />1. Take a cup of cooked rice.<br />2. Add this powder and salt when the rice is hot.  <br />3. Add a teaspoon of ghee and mix well.<br />4. Add a teaspoon of lemon juice (optional).  <br /><br />Milagu Sadam has an exotic taste and the amount of ghee added can be varied according to individual preferences as to how spicy or bland the dish should be. Instead of adding the lemon juice to the rice, a lemon cut to pieces can be served along with the rice so that those who prefer to add it can do so.<br /><br /><strong>Lemon rasam</strong>Ingredients:<br /><br />Lemon - 1 or 2 (to one's taste) <br /><br />Red gram dhal - A handful <br /><br />Water - 2 tumblers <br /><br />Tomato - 1 <br /><br />Rasam powder - 2 tbsp <br /><br />Salt - To taste <br /><br />Coriander & curry leaves - finely chopped <br /><br />Mustard & jeera - for seasoning <br /><br />Asafoetida - A pinch <br /><br />Method :<br /><br /><br />Mash tomato nicely to pulp, add water and boil the mixture. Cook red gram dhal separately in a vessel and keep aside. Add the cooked dhal to the boiling tomato mixture. Add more water and let it boil.<br /><br />After a few minutes, add rasam powder to this boiling tomato-dhal mixture and add salt. Reduce the flame to minimum. When the rasam comes to a boil, add the chopped coriander and curry leaves.<br /><br />Don't overboil and remove the rasam from fire. Add a little cooking oil to a pan and heat it. When the oil gets heated up, add mustard and a little jeera for seasoning. When the mustard seeds splutter, remove from fire and add to the rasam. Close the vessel with a tight lid.<br /><br />Don't squeeze in the lemon juice while the rasam is hot. It will turn bitter. The juice should not be added while it is boiling also. Add the juice 15 minutes before serving and your delicious lemon rasam is ready.<br /><br />To make this type of rasam, tamarind is not necessary.<br /><br />Note: This is a very easy way of making rasam and instead of rasam powder, one can fry and grind red gram dhal, coriander seeds, asafoetida, Bengal gram dhal, red chillies, pepper and jeera.<br /><br /><br /><strong>Dal Rasam</strong><br /><br /><strong>Ingredients:</strong><br /><br />½ tsp fenugreek seeds<br />1 tsp jeera<br />12 pepper corns<br />1 tbsp (heaped) coriander seeds<br />1 piece turmeric <br />¼ pav toovar dal<br />salt to taste<br />a piece asafoetida (bengal gram size)<br />4 red chillies<br />2 sprigs curry leaves<br />1 tsp oil<br />½ bunch coriander leaves<br />2 green chillies.<br />4 tsp ghee<br />1 tamarind lump (marble size)<br /><br /><strong>Method:</strong><br /><br />Put oil in frying pan. <br />Roast fenugreek, cumin, pepper, coriander, turmeric, asafoetida, 1 tsp toovar dal, red chillies and curry leaves with oil, in the same sequence, till it becomes brown.<br />Powder the roasted ingredients together in mixer.<br />Put the washed toovar dal in boiling water. Cook till half done.<br />Put slit green chillies and boil well. <br />Put salt to taste and chopped coriander leaves. <br />Take out juice from tamarind in a bowl.<br />Combine the above rasam powder and put the mixture to boiling toovar dal. <br />Cook till done. Season with mustard and curry leaves in ghee. <br />Put coriander leaf bits. Cover the  vessel.<br /><br />So...what have you decided? Sappidreengala??<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/05/rasam-rasamwhat-rasamsappidreengala.html" title="permanent link">1:33 AM</a></em>

      
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  <h2 class="date-header">Monday, May 22, 2006</h2>

  
    
       
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    <div class="post"><a name="114830813395660603"></a>
         
    <h3 class="post-title">
	 
	 Tomato Pappu
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC00545.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC00545.2.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Lentil /Dal/Parippu/Pappulu/Belai has always been an integral part of Indian cuisine.North and South India unanimously agree on this protein rich ingredient. Tarka Dal, Sambar, Parippu usili,Parippu curry,Mudha pappu, Belai saru,Parippu erissery,Dal fry, lentil soup,Tomato pappu, Aakkukoora pappu,Gongura pappu,....does the list stop anywhere??!!...That's the beauty of it...You can try innumerable variations with it... <br /><br />Tomato pappu is a very common curry prepared in  most of the  Telugu kitchens.Other regions may offer the same perhaps in another name. Keralite's 'Thakkaliyum parippum', for instance, has here only one difference...the coconut paste and the coconut oil, the signature ingredients of Malayalis!! <br /><br /><strong>Ingredients</strong><br /><br />(Serves-4)<br />Tuvar dal-100g <br />Turmeric powder-1/4tsp<br />garlic-6 pods<br />Tomato-2-large-cut into pieces<br />Green chilli-4-pounded( You may adjust according to your taste)<br />Mustard seed-1/2tsp<br />Cumin seed -1/2 tsp<br />Dry red chilli-2<br />Ghee-1tbsp<br />curry leaves-2 sprig<br />Water+ salt-as required<br /><br />Pressure cook the cleaned dal with turmeric powder and chillies for 5 minutes.Mash the dal well. Add tomatoes . Then again cook it for another 3 minutes or till dal and tomato is well cooked. Add salt(dont add it  before dal is cooked) and mix the whole thing well with a wooden ladle. Now in a small wok prepare the seasoning. Heat ghee, add mustard seed,cumin seed, dry red chilli(broken into pieces),Garlic flakes and curry leaves. Saute it till garlic changes colour. Now add this hot seasoning into the tomato dal mix and blend them well. Tomato pappu is ready to go with steamed rice.&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/05/tomato-pappu.html" title="permanent link">6:51 AM</a></em>

      
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  <h2 class="date-header">Friday, May 19, 2006</h2>

  
    
       
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    <h3 class="post-title">
	 
	 Thalassery Ayila curry
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage1.2.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage1.2.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Ayila/Mackerel/Bangda is a very commonly available fish in the coastal areas of Kerala. A very tasty fish which offers plenty of recipe permutations. This is a typical <strong>Thalassery(North Malabar)</strong> syle of making Ayila curry or any other fish curry.(A word of caution:I generally like my curry spicy and hot, u may adjust the chillies according to your taste)<br /><br /><br /><strong>Ingredients</strong><br /><br />Ayila/Mackerel-250g<br />Red chilli powder-2tsp<br />Turmeric powder-1/2 tsp<br />Ginger-50g (pounded)<br />Green chilli-3(slitted)<br />Tomato-2(chopped)<br />Tamarind paste-1tsp<br />Coconut- grated-150g<br />Cumin powder-1tsp (optional)<br />Curd-2tbsp(optional)<br />Curry leaves-1 sprig<br />Coconut oil-1tbsp( u may use any cooking oil)<br />Salt-as required<br />Water-as required<br /><br /><br /><strong>Method</strong><br /><br />Clean and cut the mackerel. Add chilli powder, turmeric powder, tomato,tamarind paste, green chilli,ginger & salt with a little water. Cook this for 7 minutes. Meanwhile grind coconut with a pinch of turmeric powder,cumin seed/powder(optional), adding sufficient water into a very fine paste. If you are adding curd, whisk the curd separately and keep. Now to the cooked fish pieces add the ground coconut paste and allow it to boil for 5 minutes on slow flame. Now add the whisked curd and cook it for a couple of minutes. Finally add curry leaves and coconut oil and cook it for a minute or two.<br />Ayila curry is ready to go with hot steamed rice/chappathi.&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/05/thalassery-ayila-curry.html" title="permanent link">2:09 AM</a></em>

      
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    <h3 class="post-title">
	 
	 Mutton Sheekh Kabab
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage.11.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage.11.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Kababs are really the Nawabs of Indo-Pakistani food... or rather I should say  of the Indian subcontinent....Sheekh kabab, Kalmi kabab,Malai kabab, Tangdi kabab,Jehangir kabab,Shikampuri kabab, Shami kabab...the list goes on and on...These kababs have so much become a part n parcel of most of the Indian/Pakistani/Bangladeshi menus of restaurants abroad as well. It can be very much a starter,a snack or even a side dish.<br /><br /><strong>Ingredients:</strong><br /><br /><br />Mutton-[ground into a coarse paste or minced]-250g <br />Egg-1 (whisked) <br />Cumin Powder-1tsp  <br />Red Chilli Powder-1tsp  <br />Paprika powder-1tsp(optional)<br />White Pepper Powder-1tsp <br />Salt -as required<br />Cooking Oil-2tbsp <br />Cashewnut -10(optional) <br />Ginger - 25g<br />Green Chillies -4 <br />Garlic  -25g <br />Fresh Green Corriander Leaves-1 bunch(chopped) <br />Onion -1 large (finely chopped) <br />Cottage Cheese ( Paneer)-75g(grated)<br />Tomato-1(finely chopped) <br />Butter-1 tbsp-melted-for basting <br />Chaat Masala-1tsp-Optional<br />Lemon Juice-1tbsp <br />Corn flour-1tbsp<br /><br /><strong>Garam Masala</strong><br /><br />Cardamom powder-a pinch<br />Cinnamon powder-1pinch<br />Cloves powder-a pinch<br />Nutmeg powder-1 pinch<br />Fennel seed powder-a pinch<br /><br /><br /><strong>Method</strong><br /><br /><br />Grind  mutton coarsely; add egg, cumin powder, red chilli powder,paprika, white pepper, salt and oil. Mix well and set aside for 15 minutes. <br /><br />Grind ginger, chillies, garlic , corriander/cilantro leaves, onion, tomato, cottage cheese(paneer),cashew and garam masala powder with the lemon juice . Mix this paste well with Mutton paste.Add more salt, if required. Divide into equal portions and shape into balls.You may adjust the consistency with the cornflour. Skewer the balls, wet your hands and spread the balls by pressing each along the length of the skewers to make it long kababs,  and place them on the grill.(You may even press in capsicum or tomato to the kababs. )<br /><br />Grill in a preheated  oven at 180 degrees celsiusfor 15 minutes(adjust according to the specifications of your gadget) (until golden brown), till it is cooked well, basting occasionally with butter/oil.<br /><br />Alternatively you may press the meat ball into small rounds  and roast it on a tawa as well.Dont forget to bast occasionally with oil.<br /><br />Sprinkle some chaat masala(optional) &serve it hot on a bed of brown roasted onions & tomato, along with tomato sauce or any chutney of your choice. You may substitute mutton with any meat of your choice.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/05/mutton-sheekh-kabab.html" title="permanent link">1:15 AM</a></em>

      
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  <h2 class="date-header">Tuesday, May 16, 2006</h2>

  
    
       
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    <div class="post"><a name="114779016230531051"></a>
         
    <h3 class="post-title">
	 
	 Egg Paratha-Baida Paratha
	 
    </h3>

    
	         <div class="post-body">
	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage.10.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage.10.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Baida paratha, from the paratha family is a commonly eaten variety of Paratha in parts of North India and Pakistan<br /><br /><strong>Ingredients</strong><br /><br /><br />Maida-2 cups (All-Purpose Flour)  <br />Fresh Cilantro- 2tbsp(chopped) <br />Eggs-3 (boiled and grated) <br />Water (to knead) <br />Clarified Butter -2 tbsp  <br />Clarified Butter/Ghee-2 tbsp (for shallow frying) <br />Pepper- crushed-½ tsp<br />Salt-As required<br /><br />Method<br /><br />Mix Maida, water and salt and knead it into a not so soft dough. Cover it with a wet cloth and leave it for 30 minutes.<br /><br />Meanwhile boil eggs and  then grate the boiled eggs. Chop cilantro finely.Pound pepper into powder.Add butter to the grated egg and mix it  well with cilantro, salt and pepper.<br /><br />Now divide the dough into equal parts. Roll out each portion into small 'chappathis'(round shaped) on a floured board.Place 1tbsp egg mixture in the middle. Fold the chappathi from all sides and make it a small ball. Again dust the flour powder on the ball generously and spread it out using a roller pin into larger chappathis(round).Brush melted butter/oil on one side .<br /><br />Heat a 'tawa'(griddle).Now place the 'paratha' on the griddle  with the oiled side down. Roast it for a couple of minutes and then flip it to the other side and again brush very little oil on the other side as well. Alternatively turn the sides till the paratha is cooked well into a golden brown shade.Serve  hot with curds.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/05/egg-paratha-baida-paratha.html" title="permanent link">7:24 AM</a></em>

      
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    <div class="post"><a name="114777356837917024"></a>
         
    <h3 class="post-title">
	 
	 When Neela kurinji blooms...the blue carpeted Munnar...
	 
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      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/neelakurinji.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/neelakurinji.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />NEELAKURINJI FLOWERS, The Strobilanthus shrub....what is so special about it?It  blooms only once in twelve years and  do you want to watch this sylvan beauty? Visit <strong>Munnar</strong>, one of the most sought after <strong>tourist cenre in South India.</strong>Neela Kurinji has bloomed in this year 2006....so probably this is the best time time to be in Munnar . The mauve blossoms cover the slopes and ravines of Munnar in a carpet of blue &  it is a  rare beauty to watch... Well, The next flowering is only in the year 2018!! Kurinji comes every twelve years...a moment for the localites to stop and drown in the reminiscences of the life that has passed...They have a lot of myths to tell about this virgin beauty!You can see these blossoms on the hill sides of Annamalai, Nilgiris and kodaikanal as well...A rare beauty which remains a great memory always...<br /><br /><a href="http://technorati.com/tag/[Munnar]" rel="tag">[Munnar]</a><br /><a href="http://technorati.com/tag/[Neelakurinji]" rel="tag">[Neelakurinji]</a><br /><a href="http://technorati.com/tag/[Kerala Tourism]" rel="tag">[Kerala Tourism]</a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/05/when-neela-kurinji-bloomsthe-blue.html" title="permanent link">2:46 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=114777356837917024"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=114777356837917024;>4 comments</a>
      
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    <div class="post"><a name="114777179257961177"></a>
         
    <h3 class="post-title">
	 
	 Thenga Pak
	 
    </h3>

    
	         <div class="post-body">
	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC00682.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC00682.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />In a mood to try something sweet? Try this Thenga pak, a kind of coconut burfi.<br /><br /><strong>Ingredients</strong><br /><br />Grated Coconut-100g<br />Sugar-50g<br />Milk-1/2 cup<br />Butter-25g<br />Double cream-2tbsp<br />Raisins+Cashew-50g<br /><br /><strong>Method</strong><br /><br />Whisk milk and cream for 2 minutes. Blend them well. Add grated coconut and whisk it once again for 2 minutes. Now butter a baking pan & pour the mixture into it.(You may add half cup condensed milk too, if you want it richer)Take a small wok. Add butter and heat  it at simmering flame. Once butter has melted add raisins and cashew, and fry them to a golden brown tinge. Pour this into the mixture and now keep the mixture in a preheated oven at 200 degree celsius for 30 minutes. Once the mixture is cooked and set, take it out, cool it, and refrigerate it for 30 minutes. Your dessert is  now ready to melt in your mouth!&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/05/thenga-pak.html" title="permanent link">2:20 AM</a></em>

      
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    <div class="post"><a name="114777108740312372"></a>
         
    <h3 class="post-title">
	 
	 Pepper Bacon- A hot n spicy  Indo-Anglian fusion recipe
	 
    </h3>

    
	         <div class="post-body">
	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC00679.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC00679.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />To continue with my fusion experiments I tried cooking bacon in the Indian style and it very much tasted like <em><strong>Andhra Pepper chicken!</strong></em>...Substitute your bacon with chicken, it becomes the typical Pepper chicken!<br /><br /><strong>Ingredients</strong><br /><br />Bacon-250g(shredded into small pieces)<br />Pepper-50g(ground into coarse powder)<br />Ginger+Garlic-5og(paste)<br />Green Chillies-4(Hot)<br />Onion-2( chopped thin)<br />Corriander powder-2tbsp<br />Lemon juice-1tbsp<br />Turmeric powder-1/2 tsp<br />Cumin seeds-1tsp<br />Curry leaves-1 sprig<br />Parsley-1 bunch<br />Oil+ Salt-As required.<br /><br /><strong>Method</strong><br /><br />Grind ginger, garlic, green chillies,turmeric with a little salt and lemon juice.Marinate the shredded bacon with this paste and leave it for 15 minutes. Heat oil in a wok. Put cumin seeds and once it has spluttered add onion.Saute it to a golden brown colour. Now add curry leaves&corriander powder and Pepper powder.Saute it for a couple of minutes. Now add the marinated bacon.You may pour the whole marinade into it.Mix well. Allow it to cook for 7 minutes.Stir occasionally.Add parsley and serve hot with any desi breads/naans/Chappathis or with steamed rice...&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/05/pepper-bacon-hot-n-spicy-indo-anglian.html" title="permanent link">2:05 AM</a></em>

      
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  <h2 class="date-header">Monday, May 15, 2006</h2>

  
    
       
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    <div class="post"><a name="114770065602706783"></a>
         
    <h3 class="post-title">
	 
	 Sabut Bhuna Kukker
	 
    </h3>

    
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	<p>
      <div style="clear:both;"></div>Here is another spicy chicken  in  almond paste.<br /><strong>Ingredients</strong><br /><br />1 kg whole chicken<br /><br />For the marinade<br />ginger piece-1 inch size<br />lemon juice-5 tbsp<br />salt-as required<br />white pepper powder-½ tsp<br /><br />For the gravy<br />onions-3 medium size-thinly sliced<br />almonds-10-12 -blanched<br />yoghurt-2 cups<br />oil-4 tbsp<br />saffron- a pinch, diluted in warm water (optional)<br /> <br />METHOD<br /><br /><br /><br />Clean the chicken.Make deep slits into the chicken for the marinade to seep in.Grind ginger and garlic into a fine paste. Mix it with lemon juice, salt & pepper powder. Marinate the chicken with this paste and leave it for 1hr in the refrigerator.<br /><br />Meanwhile heat oil in a  pan, add the onions and fry until they become dark brown. Drain the excess oil and keep it  aside to cool. Once cool, grind the onions with the  blanched almonds and the yoghurt into a smooth paste.<br /><br />Rub this paste also into the chicken and transfer to a wok. Cover and cook until tender, turning occasionally to cook evenly.<br /><br />Now pour the saffron over the chicken. Serve it hot  with steamed rice, garnished with almonds.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/05/sabut-bhuna-kukker.html" title="permanent link">6:43 AM</a></em>

      
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    <div class="post"><a name="114768648256811317"></a>
         
    <h3 class="post-title">
	 
	 Green Chilli- King Fish Fry
	 
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	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC00678.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC00678.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Ingredients</strong><br /><br />King Fish-250g (cut into pieces)<br />Green Chilli-5(Hot)<br />Ginger+Garlic Paste-50g<br />Curd-2tbsp<br />Turmeric-1/4tsp<br />Salt-As required<br />Oil-As required<br /><br /><br /><strong>Method</strong><br /><br />Grind Ginger, Garlic , Green chillies, turmeric and salt into a fine paste with curd.Marinate the cleaned fish pieces with the paste and leave it for 15 minutes in the fridge. Now heat oil in a frying pan. Shallow fry the marinated fish pieces,(dont throw the marinade,you may pour the whole Paste into the pan) alternatively flipping the sides till it is well cooked. Serve hot as a side dish along with  steamed rice.&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/05/green-chilli-king-fish-fry.html" title="permanent link">2:40 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=114768648256811317"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=114768648256811317;>2 comments</a>
      
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    <div class="post"><a name="114768589425041562"></a>
         
    <h3 class="post-title">
	 
	 A Fusion Cauliflower curry
	 
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	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage.8.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage.8.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Ingredients</strong><br /><br />Cauliflower-250 g(Separated into small florets)<br />Turmeric-1/4 tsp<br />Hot Red Chilli Sauce-1 1/2 tbsp<br />Soya sauce-1tbsp<br />Tomato-2 (diced into small pieces)<br />Salt-As required<br />Oil-2 Tbsp<br />Fenugreek seeds-1/4tsp<br />Cumin seeds-1/2tsp<br />Mustard -1/2 tsp<br />Curry leaves-1 sprig<br />Corriander leaves-As required<br /><br />Method<strong></strong><br /><br /><br />Blanch the Cauliflower florets with a pinch of salt n turmeric added. Allow the water to evaporate almost completely. Now add Tomato, Red chilli sauce, & Soya sauce and mix it well.Allow it to cook well for some time till the tomato becomes pulpy and covers the cauliflower completely. Now Heat oil in another wok. Prepare the seasoning with mustard seeds, fenugreek seeds, cumin seeds & curry leaves. Pour the seasoning into the cauliflower-tomato mixture and allow it to cook further for another 3 minutes. Garnish with Corriander leave and serve it with Chapathi/Nan/Breads.&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a> <div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/05/fusion-cauliflower-curry.html" title="permanent link">2:26 AM</a></em>

      
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  <h2 class="date-header">Saturday, May 13, 2006</h2>

  
    
       
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    <div class="post"><a name="114752546953701951"></a>
         
    <h3 class="post-title">
	 
	 Ari Pathiri---a Malabar Muslim speciality...a few reminiscences....
	 
    </h3>

    
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/x/blogger/7797/2727/640/960334/IMG_0105.jpg'><IMG SRC='http://photos1.blogger.com/x/blogger/7797/2727/320/445115/IMG_0105.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I have spent most of my childhood in Calicut/Kozhikkode of the Malabar region. Malabar has a lot of history lying dormant....which connects it to the east and the  west of the world...Kappad beach in Calicut, where Vasco da Gama set his foot in India, marked the beginning of colonialism perhaps...This part of Kerala is also famous for its own traditional art forms and authentic cuisines...I have been lucky to spend a considerable share of my childhood days in the port town of Calicut, called Beypore, and sweet memories of some good innocent people, mostly Muslims, remain in the heart always... Most of them were not much educated...but had a heart full of love & a greater culture which embraced every human being as their own...I never knew about the Muslim-Hindu divide as a child, for Aminathatha,Bichuthatha, Ummachuthatha,Alikkaka were all our own family members...our own 'ithathas'(akka) and 'ikkakkas'(anna)....We celebrated Ramzan & Onam together...I still remember those ithathas sitting in the kitchen n spreading out pathiris in spite of their very rigorous Ramzan fasting.... and they never forgot to send us our share of those mouth watering items...<strong>Kozhi Biriyani,meen Biriyani, Irachi pathiri, Kai pathiri, Chatti pathiri,Muttamala, Alsa,Kozhi pidi,Pazham nirachathu, Unnakkaya,Meen pathiri, Kozhi Ada etc etc to mention a few(recipes to follow</strong>)... This recipe is dedicated to all those good souls....<br /><br /><br /><strong>Ingredients  </strong><br /><br />2 cups Rice powder(Roasted)   <br />3 cups water   <br />salt -as required<br /><br /><strong>Method</strong><br /><br />Roast the rice powder well in a simmering flame till it changes colour to a creamish tinge...should not get burnt. Now sieve the  rice flour using a fine mesh. Boil the water.  Add salt and simmer. Set aside half the quantity of water and in the remaining boiling water add the rice flour and stir well in a simmering flame. Adjust the consistency of the dough nearly to that of a chappathi dough using the  remaining boiled water.(Never use cold water). Cover  the dough and keep it  on the simmering flame for 10 seconds. Take it out and then leave it to cool. Once it has partially cooled knead the dough thoroughly, using your hands so that no lumps are formed inside. Roll the dough into small lemon sized balls. Dust  the balls in some rice flour and roll it out using a roller pin...alternatively u may use a chappathi press. Sometimes you may not get a perfect round...you may cut the edges with a pizza cutter if you want a better geometric shape... Heat a tawa on medium flame. Keep the pathiri on it, rotating in between. Flip it to the other side once the pathiri starts forming bubbles, like a phulka.  Press the pathiri occasionally so that it  will become soft and layered. Once both the sides are done, remove it from the tawa.After each pathiri...wipe clean the thawa with a dry cloth so that the charred flour doesnt stick to the next one.<br /><br />If you want it sweet,you may serve the pathiri after soaking it in  sweetened coconut  milk or else have it with a spicy fish curry or non veg curry.<br /><br /><em><strong>It is interesting to note here that Malabar Pathiri is very much a cousin of Kannadiga's "Akki Rotti"</strong></em>...only a slight variation in the method of preparation!<br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage6.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage6.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/05/ari-pathiri-malabar-muslim-specialitya.html" title="permanent link">6:03 AM</a></em>

      
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    <div class="post"><a name="114752497491228576"></a>
         
    <h3 class="post-title">
	 
	 Mutton Chops curry in honey n cocum juice
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC00666.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC00666.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />A spicy Mutton curry which goes well with Pathiri and of course with Naan, bread,Chappathi, Paratha,Porotta etc.,<br /><br /><strong>Ingredients</strong><br /><br />Lamb chops-500g<br />Chilli powder-1 1/2 Tbsp<br />Turmeric powder-1/2tsp<br />Dhaniya powder-1 tsp<br />Onion-2-big size (finely chopped)<br />Ginger+Garlic paste-50g<br />Pepper powder-1tsp<br />Fenugreek seeds-1/2 tsp<br />Mustard-1/2 tsp<br />Coccum juice-1/2 cup<br />Coconut -100g<br />Honey-1/2 cup<br />Corriander leaves- a sprig<br />Curry leaves-A sprig<br />Oil- as required<br />Salt+Water-As required<br /><br /><strong>Method</strong><br /><br />Marinate the cleaned mutton chops well with half the chilli powder, turmeric powder and salt and leave it for 15 minutes.Cook it partially for 7 minutes in a microwave oven or alternatively pressure cook.Dry roast the powder masalas. Saute Onion to a golden brown tinge. Now grind the roasted powder masalas, along with the sauted onion and coconut into a fine paste. Take a wok. Heat oil.Prepare the seasoning by adding  mustard, fenugreek seeds and curry leaves. Once they have spluttered, add the masala paste to the seasoning.Mix it well and then add the Cocum juice. Now add the partially cooked lamb chops along with the juice that has run out of it, salt as required, and cook well for 5 minutes. Now add honey, stir well and cook for another 2 minutes. Finally garnish with some corriander leaves and serve hot.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/05/mutton-chops-curry-in-honey-n-cocum.html" title="permanent link">5:55 AM</a></em>

      
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  <h2 class="date-header">Friday, May 12, 2006</h2>

  
    
       
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    <div class="post"><a name="114746115987603738"></a>
         
    <h3 class="post-title">
	 
	 Cherupayar curry
	 
    </h3>

    
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	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC00657.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC00657.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Ingredients</strong><br /><br />Green gram- 1cup<br />Red chilli powder-1 Tb sp<br />Turmeric powder-1/4 tsp<br />Coconut milk -200ml<br />Fennel seed powder-1/2tsp<br />Dry red chilli-2<br />Mustard-1/2tsp<br />Oil- 1 tbsp<br />Curry leaves -A sprig<br />Indian Cucumber(Dosakai/Vellarikka) or Potato-100g(pieces)-optional<br />Salt-as required<br />Water-2cups<br /><br /><strong>Method</strong> <br /><br />Soak the green gram in hot water for an hour.Pressure cook the  soaked green gram  along with chilli powder & turmeric powder for 7 minutes.You may add the cut cucumber also along with the green gram or u may add it at a later stage. Mash the cooked green gram slightly. Now add  fennel powder ,salt and mix well.(do not add it earlier). Add the coconut milk and water as required and allow it to boil for a couple of minutes.Now prepare the seasoning with Mustard seeds, dry red chilli & curry leaves. Pour the seasoning to the cherupayar curry and mix it well. A tasty cherupayar curry is ready to go with Puttu/Chappathi or even  hot Kanji( rice gruel)!&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/05/cherupayar-curry.html" title="permanent link">12:00 PM</a></em>

      
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  <h2 class="date-header">Thursday, May 11, 2006</h2>

  
    
       
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    <div class="post"><a name="114735765154166123"></a>
         
    <h3 class="post-title">
	 
	 Oru Puttu vishesham
	 
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	<p>
      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/puttu.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/puttu.jpg" border="0" alt="" /></a><br /><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC00655.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC00655.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Chirratta puttu, kana puttu, onathinidayile puttu kachavadam....Malayali has plenty of puttu vishesham to tell...Puttu has become a signature breakfast of the Malayalis and has started adorning even the elite urban menus of branded restaurants in various parts of the world...puttu is perhaps one of the most healthy breakfast available..it  being just steamed rice flour with no addition of any statistics increasing ingredient except for  a little coconut shavings....<br /><br /><strong>Ingredients</strong><br /><br />Raw Rice (pachari/pachibeeyam)- 1/2 Kg <br />Grated Coconut - Half a coconut<br />Water - To sprinkle (For 1 cup flour u may need 3/4 cup water depending on the quality of your rice) <br />Salt - As required<br /><br />Method <br /><br />Soak rice in water for 4 hrs. Drain off  the water and grind the softened rice to make very fine powder. Roast the  rice flour for 5 minutes. While roasting see to  it that u stir continuosly or else there is a likely chance of the flour getting burnt.Allow the fried powder to cool.                                    <br />                     <br /><br />Mix salt with water & sprinkle the salted water to the powdered rice just enough to make the powder wet(do not put a lot of water).Mix the flour well such that it doesnt form any lumps...It should be powdery and still moist...a delicate balance which decides the quality of your puttu...If not careful the result can be disastrous!!(Hint  for the right consistency would be if u try to press the rice flour with your hand it may almost retain the shape and then still u can powder it as well)<br /><br />Traditionally puttu is steamed in a mould called PUTTUKUTTI..a cylindrical steamer with a circular sieve provided for the steam to seep in.(Alternatively if you dont have a puttukutti u can steam it in any steamer available with you, can try your idli steamer as well. The only difference would be that you wont get the traditional shape, but the taste remains the same.) <br /><br /><br />Put a handful of grated coconut in the puttukutty  followed by rice flour  till half( or depending on the size u want,) and then another handful of grated coconut. This is repeated till the top. Cover the steamer with  the lid and steam it for 2 minutes.The cooked puttu will come as blocks which can be smashed into fine soft powder while eating with any spicy curry like a <strong>'kadala curry, cherupayar curry, ishtu(bhaji), chicken curry, fish curry (recipes to follow)</strong> or if  u want it sweet you can mix it with sugar, pappadam(appalam/appadalu),small plantain & ghee...A tummy full of puttu...you will not feel hungry for  the next 3 or 4hrs!!<br /><br /><strong>Corn Puttu: Brother of Naadan puttu!</strong><br /><br /><br /><br /><A HREF='http://bp3.blogger.com/_8kHU2afOj3E/Rf1tShQ-cpI/AAAAAAAAADU/DGWtk-94mts/s1600-h/IMG_0143.jpg'><IMG SRC='http://bp3.blogger.com/_8kHU2afOj3E/Rf1tShQ-cpI/AAAAAAAAADU/DGWtk-94mts/s320/IMG_0143.jpg' border=0 alt='' id='BLOGGER_PHOTO_ID_' style='clear:both;float:left;'></A>&nbsp;<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/05/oru-puttu-vishesham.html" title="permanent link">7:26 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=114735765154166123"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=114735765154166123;>5 comments</a>
      
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    <div class="post"><a name="114733894914555213"></a>
         
    <h3 class="post-title">
	 
	 Muringakkai vathakulambu
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage1.1.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage1.1.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Vatha kulambu is native to Tamil cuisine and almost a very common curry in most of the Tamil homes. Umpteen permutations are possible for this curry by varying the vegetables or can be had even without adding  any vegetable.<br /><br /><br /><strong>Ingredients </strong><br />Drum sticks-250g (Chopped into 1 1/2inch size pieces)<br />Tuvar dal(lentils):2tsp<br />Black gram :2tsp<br />Chana dal-2tsp<br />Corriander seeds:2tsp<br />Rice:1tsp<br />cumin seed:1tsp<br />Pepper grains:1 tsp<br />Red chilli powder-1 tsp<br />Tumeric powder:1tsp<br />Tamarind:one lemon size<br />Onion-1(small)-sliced thin<br />curry leaves:2 sprigs<br />Mustard:1tsp<br />Oil &<br />Salt-As required<br /> <br /><strong>Method</strong><br />Cook the Drumsticks in a  pressurecooker with some water and a pinch of turmeric for 3 minutes.<br /><br />Dry roast the Tuvar dal,urad dal,corriander seeds,chana dhal,Rice,pepper grains&cumin seed.Now Grind the fried ingredients.Add the  red chilli powder and grind further into a fine paste. Heat oil and pop in Mustard &chana dhal.After it has spluttered, put sliced onion&curry leaves.Then pour the ground paste into the .Add some water,turmeric powder&salt as required. Now mix this gravy with the cooked drumsticks and cook for 5-10 min. Muringakkai Vathakulambu is ready to go with steamed rice.&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/05/muringakkai-vathakulambu.html" title="permanent link">2:01 AM</a></em>

      
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  <h2 class="date-header">Wednesday, May 10, 2006</h2>

  
    
       
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    <div class="post"><a name="114727101520442889"></a>
         
    <h3 class="post-title">
	 
	 Potato Halwa
	 
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	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC00652.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC00652.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Try this if you have a real sweet tooth.<br /><strong>Ingredients</strong><br /><br />Milk-250ml<br />Potato-2 medium sized( ground into a coarse paste)<br />Double cream-2tbsp<br />sugar-75g<br />Brown sugar-2tbsp(optional)<br />Butter-50g<br />Ghee-1tbsp<br />Raisins+Cashew nuts-25g<br />Vanilla Essence-1Tbsp<br />Cardamompowder-1/2tbsp<br /><br /><strong>Method</strong><br /><br />Grind the potato into a coarse paste. Heat a sauce  pan. Melt the butter and add the potato paste into it.Saute it for a couple of minutes. Add milk, double cream & sugar and stir well..Add vanilla essence and cardamom powder.Keep stirring until a thread like consistency is achieved. Now remove it from the fire. In a small wok prepare the garnish by roasting the raisins and cashew nut in ghee. Pour this ghee along with the cashews and raisins on top of the halwa.Then allow the halwa to cool for an hour. You may refrigerate as well. Once cool your halwa is ready!&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/05/potato-halwa.html" title="permanent link">7:13 AM</a></em>

      
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    <h3 class="post-title">
	 
	 Capsicum sea food medley
	 
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	         <div class="post-body">
	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage.7.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage.7.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />This recipe is for all those sea food lovers of the world.Mussels,clams,squids, prawns....are the favourites of most of the sea food lovers. (Caution: Those who have an allergy for any of these may just enjoy watching  others eat!)<br /><br /><strong>Ingredients</strong><br /><br />Mussels, Clams,squids, Prawns -A mixture of all these cleaned n cut into small pieces<br />                               -300g<br />Capsicum-2 medium size chopped<br />Ginger-garlic paste-50g<br />fenugreek powder-1tsp<br />Chilli powder-1tbsp<br />Turmeric powder-1/4 tsp<br />corriander powder-1tsp<br />garam masala-1/2tsp<br />mustard seeds-1tsp<br />cumin seed-1/2tsp<br />Onion-1 large-finely chopped<br />coconut grated-2tbsp<br />Curry leaves-1 sprig<br />Tomato ketchup-1tbsp<br />Oil-as required<br />Salt- As required<br />Water-3/4 cup<br /><br />Method<br />Marinate the sea food with  chillipowder(half portion),turmeric powder& salt and keep it aside.  <br />Heat oil in a wok. Into the hot oil pop in mustard seeds, cumin seed and curry leaves. Once they have spluttered add ginger garlic paste, followed by chopped onions,capsicum,and all the powdered masalas. Saute it for a while till the onions n capsicum have become soft and transluscent. Now add the marinated sea food. Saute it for a couple of minutes.Add water,Cover the wok with a lid and allow it to get cooked for at least 7 minutes(till the sea food is properly cooked).Add more salt if required. Now add the grated coconut and the tomato ketchup and allow it to cook for a couple of minutes more. Once the water has all dried up and the sea food is cooked, your capsicum sea food medley is ready to go with chappathi/parathas or with rice as a side dish.&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/05/capsicum-sea-food-medley.html" title="permanent link">12:34 AM</a></em>

      
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  <h2 class="date-header">Monday, May 08, 2006</h2>

  
    
       
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    <div class="post"><a name="114709522174581732"></a>
         
    <h3 class="post-title">
	 
	 Vellarikka Pulingurry
	 
    </h3>

    
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	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC00640.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC00640.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Vellarikka pulingurry is a very common vegetarian curry in the northern parts of Kerala.Vellarikka can be substituted by a large no of vegetables like okra, brinjal,etc.<br /><br /><strong>Ingredients</strong><br /><br />Vellarikka/Dosakkai/Indian cucumber)-1 small diced<br />chilli powder-2 tsp<br />turmeric powder-1/2 tsp<br />coconut grated-1/2 coconut(100g)<br />cumin seed-1tsp<br />Methi seeds-1/2 tsp<br />Dry red chillies-3(cut into small pieces)<br />Curry leaves-A sprig<br />tamarind paste-1tsp<br />salt & water -as required<br /><br /><strong>Method</strong><br /><br />Dice the vellarikka(Indian cucumber) into small pieces.Add a tea spoon of chillipowder,a pinch of salt, 1 cup water and  pressure cook it for  7minutes(2 whistles).<br />Grind Coconut along with jeera,a pinch of turmeric powder into a very fine paste.Now add the coconut paste to the cooked vellarikka.Add 1tsp tamarind paste and salt and mix everything well.Add water if required.Now allow it to boil for another 5 minutes. For seasoning take 1tbsp oil in a small kadai and heat. Add mustard seeds,fenugreek seeds(methi),cumin seeds,dry red chillies, & curry leaves and once they have spluttered add the seasoning to the curry and stir well. It goes well with rice.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/05/vellarikka-pulingurry.html" title="permanent link">6:33 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=114709522174581732"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=114709522174581732;>1 comments</a>
      
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    <div class="post"><a name="114709366396015765"></a>
         
    <h3 class="post-title">
	 
	 Grilled Chicken drumstick
	 
    </h3>

    
	         <div class="post-body">
	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage.6.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage.6.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Hangover of the too brief vacation is still not over...the inertia is still on...but the thought of some real good spicy Indian food is enough for me to get geared up.... for the last one week we had been sort of trekking on some alien terrains of International cuisine...but wasn't bad at all...in fact it has triggered a new romance with Italian cuisine...we have found out a real good Italian restaurant here which we have planned to attack once in a while...and probably I can try some of them too!!<br /><br />Garma Garam, Garma garam...what shall I try...well a grilled chicken drumstick was irressistible..<br /><br />Ingredients<br /><br />Chicken Drumsticks-4<br />Chilli powder-1tbsp<br />Cayenne Powder-1/2 tbsp<br />Turmeric powder-1/2 tsp<br />lemon juice-2tsp<br />Oil-1tbsp<br />Salt as required<br /><br />Method<br /><br />Clean the chicken drumsticks and make a few slits on it (so that the marinate can really seep in).Now mix half the quantity of all the powders  n salt and marinate the chicken , &leave it  for 15 minutes. Then cook the chicken in a microwave for 10mts at high(alternatively u may pressure cook).Juices start running out..Now in the same juice mix the remaining masala and once again cover the cooked drumsticks thoroughly with the masala, brush some  cooking oil and lemon juice  and now grill it at high for about 10minutes (or till it is properly grilled,)turning occasionally.(If you want it  spicier u may sprinkle a little pepper powder half the way it is grilled.)Your spicy grilled chicken drumstick is ready to go with u'r favourite parathas or porottas or naans or rice.To add a little more variety you may grill some onion and eat along with it...or marinate onion with red chilli powder,salt and turmeric and fry it along with two green chillies& curry leaves in oil till almost brown.Serve the grilled chicken on a bed of these onions..<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/05/grilled-chicken-drumstick.html" title="permanent link">5:51 AM</a></em>

      
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  <h2 class="date-header">Monday, May 01, 2006</h2>

  
    
       
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    <div class="post"><a name="114647552684852936"></a>
         
    <h3 class="post-title">
	 
	 Ayila porichathundu...
	 
    </h3>

    
	         <div class="post-body">
	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC00554.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC00554.0.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />"Ayila Porichathundu, Karimeen varuthathundu, Kudampuli ittu vacha nalla chemmeen kariyumundu....unnan vaa machunane!"There has perhaps never been a better film song which celebrated the Kerala sea food so well...and think about 'ayila'/bangda/mackerel/....  even decades after...this song still plays  on the lips of many malayalis.I think no 'machunan' can ever resist eating that food!Mackerel is a very tasty fish and you can make a variety of dishes with it.Something as simple as a fry is enough for you to eat a plate full of rice(for those who love sea food!).<br /><br />Clean the mackerel, make 3 or 4 slits,marinate it with some chillipowder, a pinch of turmeric and salt and just  shallow fry it in oil.Sprinkle a little pepper powder once it has fried both the sides. Those who love garlic flavour can add 2 or 3 pods of garlic crushed along with some curry leaves when the fish is almost half cooked. If you add it earlier, it may get charred....Ayila ready! In fact, the oil in which you have fried the fish is tastier than any curry.As kids my brother and I used to wait for the fry pan rather than  the fry! Now tis my husband's turn to join the competition for the fry pan!!We love it...&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/05/ayila-porichathundu.html" title="permanent link">2:11 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=114647552684852936"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=114647552684852936;>2 comments</a>
      
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    <div class="post"><a name="114647419451802089"></a>
         
    <h3 class="post-title">
	 
	 Kannada Adikemaneyintha onthu kadi....
	 
    </h3>

    
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC00586.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC00586.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />May day and it is holiday!.... I'm feeling a bit lazy to grind n chop n cut n mash n whisk n.....I think I'll go for that traditional kannadiga quickie(best suited for bacherlors!),'kadi' , and also  make some fry to go with it. <br /><br />Ingredients:<br />1 cup buttermilk<br />2tbsp besan flour<br />1 tsp. red chilli powder<br />1 tbsp. chopped coriander leaves<br />Salt as required<br /><br />For Seasoning:<br />1 tbsp. oil<br />1 tsp. mustard seeds <br />1 tsp. cumin seeds<br />2 red chillies<br />1/2 tsp. turmeric<br /> <br />Method: <br />Heat oil in a pan, add mustard, cumin seeds, chillies and once they have spluttered add chilli powder, turmeric, salt& buttermilk. Stir well. Now add besan little by little and dont forget to stir  constantly.Add 2tbsp of water.Bring it to boil for 10 minutes. Garnish with corriander leaves and serve hot with rice.'Ashtey,Namdu adikey ayithu!'<br /><a href="http://technorati.com/tag/[Kannada recipes]" rel="tag">[Kannada recipes]</a><br /><a href="http://technorati.com/tag/[Kannada Saaru]" rel="tag">[Kannada Saaru]</a><br /><a href="http://technorati.com/tag/[Adike]" rel="tag">[Adike]</a><br /><br /><br /><br />&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/05/kannada-adikemaneyintha-onthu-kadi.html" title="permanent link">2:00 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=114647419451802089"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=114647419451802089;>1 comments</a>
      
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  <h2 class="date-header">Sunday, April 30, 2006</h2>

  
    
       
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    <div class="post"><a name="114640375707766183"></a>
         
    <h3 class="post-title">
	 
	 Anda Shimla Mirchi
	 
    </h3>

    
	         <div class="post-body">
	<p>
      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage.5.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage.5.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Egg, in most  of the nonvegetarian kitchens, is the most important ingredient to spice up a day's menu, undoubtfully due to the umpteen dishes one can churn out  from eggs.One could say that eggs are too irressistible for majority of the nonveggies-be it poached, scrambled, half boiled, boiled and what not!This recipe is from my mother's kitchen with a few modifications made."Meri jaan, meri jaan...murgi ke ande!!"<br />3 eggs<br />1 small onion, finely chopped<br />3 medium sized tomatoes (ripe & finely chopped)<br />1 Shimla Mirch(Capsicum)-(Finely chopped)<br />5 stalks Spring Onion (Finely chopped0<br />1 tsp chilli powder<br />1/2 tsp Paprika<br />1/4 tsp turmeric powder<br />1 tsp sugar<br />1/4 cup water<br />salt, to taste<br />2 tbsp cooking oil<br /><br />Heat oil in a pan. Saute onions till they are golden brown and then add tomatoes.Saute till they become  quite pulpy.Add the chopped Shimla Mirch, and spring onion and saute for another 3 minutes. Add red chilli powder, turmeric powder,sugar & salt and continue  sauting  for a couple of minutes.Then add 1/4 cup water.When the mixture has thickened evenly break the eggs carefully into it. Cover the pan & simmer for 2 minutes on very low flame...almost till the yolks turn colour...  Anda Shimla Mirchi curry is ready to go with your chappathi or naans.&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/04/anda-shimla-mirchi.html" title="permanent link">6:27 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=114640375707766183"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=114640375707766183;>2 comments</a>
      
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    <h3 class="post-title">
	 
	 Steamed Unni Palappam
	 
    </h3>

    
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/DSC00577.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/DSC00577.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Arey! dont mistake these to be idlis...they are just an alternative shape for appams!!Appam, Vattayappam,Vellappam, Vellayappam,Palappam are all traditional Kerala rice cakes ,in different forms and tastes depending on the additon or deletion of an ingredient,often eaten as an all day breakfast!!<br />Basmati rice -2 1/2 cups(not necessarily basmati, u may use any raw rice,pachari)<br />Coconut milk - 200ml<br />Cooked rice - 1 fistful <br />Water - 1/2 cup<br />Sugar - 5 tbsp<br />Cardamom-1/4tsp<br />Salt- As required<br />Fast action dried yeast - 7g<br />(available in all grocery stores)<br /><br />Soak basmati rice in water for 5 hours.Grind together basmati rice and cooked rice along with coconut milk into a very fine batter( of idli's consistency.(You can also grind grated coconut or even dessicated coconut).Add sugar and yeast in luke warm water and stir well.Keep it aside for 5 mins.Add the yeast solution into the batter.Leave it for 6hrs(preferably ovrnight)  for fermentation.(For a faster fermentation you can microwave it for 2 minutes and then leave for fermentation).At the time of preparation, add extra sugar, if needed, to sweeten your appams.Appam is traditionally made in 'appa chatti' or a special iron wok( by pouring a ladle of the batter, swirling the wok and then covering it with a lid to cook).Alternatively you can steam it in an idli cooker, if you dont want the tradition saucer shaped appams.Steam the batter  till it has cooked well.You will get very soft idli like appams. You may serve it hot with any spicy veg or non veg curry or can be eaten without any accompaniment as well!<br /><br />An interesting palappam link:<br /><br /><li><a href="http://injimanga.blogspot.com/2006/05/art-of-paalappam-milk-pancake.html">palappam</a></li><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/04/steamed-unni-palappam.html" title="permanent link">2:28 AM</a></em>

      
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    <div class="post"><a name="114638893845692718"></a>
         
    <h3 class="post-title">
	 
	 Fish curry with grapes in masala
	 
    </h3>

    
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage.4.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage.4.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />This is a spicy fish recipe for those who love a sweet n spicy combination.  <br /><br />Ingredients:<br /><br />250g Fish  washed, sliced <br />100g  Fresh ripe grapes(black/red)<br />50g Cashew nuts<br />1 cup coriander leaves chopped <br />1/4 cup Mint leaves chopped<br />2 tomatoes finely chopped<br />1/2 tsp tamarind paste ( or a small piece of tamarind)<br />8 cloves garlic<br />4 green chillies <br />1 tsp methi seeds <br />3 tsp coriander powder <br />A pinch turmeric powder<br />Potato-1 large (cut into pieces)<br />Salt To Taste <br />oil as required. <br /><br /><br /><br />Preparation:<br /><br /><br />Marinate the fish in salt and turmeric powder for 10 minutes. <br />Shallow fry the fish pieces, drain and keep aside. <br />Grind the Cashew nuts,Corriander leaves, Mint leaves, Garlic and Green chillies. <br />Heat oil, add methi seeds.Allow it to splutter and then in the same oil  roast the potato pieces slightly and then add the  masala paste and fry till the oil separates out. Add tomatoes, and powder masalas and fry till the oil begins to float on top. <br />Add about 1 cup water. Bring the gravy to a boil. <br />Add the fish slices along with the cleaned grapes and cook for 10 minutes.Serve hot with Chappathis/Nans/Appams.&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/04/fish-curry-with-grapes-in-masala.html" title="permanent link">2:19 AM</a></em>

      
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  <h2 class="date-header">Saturday, April 29, 2006</h2>

  
    
       
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    <div class="post"><a name="114632170585422079"></a>
         
    <h3 class="post-title">
	 
	 Spice Bazaar of the World-India...
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage1.0.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage1.0.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/04/spice-bazaar-of-world-india_29.html" title="permanent link">7:41 AM</a></em>

      
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    <div class="post"><a name="114631940090231395"></a>
         
    <h3 class="post-title">
	 
	 Spice Bazaar of the world- India...hot n spicy!!
	 
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      <div style="clear:both;"></div>With Aiswarya Rai's gorgeous face hitting the movie screens all over the world as the Mistress of Spices,I think the Indian spices have truly become 'hot'(phaps not so much the movie)!India's history has always had a touch of its rich spices.For good or bad, Spices have  always played a pivotal role in making the history of India...the colonial control, the freedom struggle, its rituals, festivals etc., everything owes a lot to its great spices...Chilly, Pepper,turmeric, ginger,cloves, cinnamon, cardamom,vanilla.....the list is endless.'Paspu kumkum'/ 'Manjal Kunkum'/Haldi Kumkum has become  the signature of Indian culture...Many temples and even dargas in India give pepper corns and turmeric as a kind of 'prasad'...I remember those days when  'velichappadu', an oracle,  came to our house and sprinkled turmeric on our head and we gave peppercorns tied in a red silk cloth...as an offering to God...<br /><br />I have always been  fascinated by the zillion  variety of spices that India produces and  so thought that I'll share a few spicy info that I could gather....Pepper, known as the 'King Of Spices'or the 'black gold' is one of the earliest, most widely used, and best-known spices in the world. Indian pepper has always been famous for its exotic quality.Most of the Pepper production in India comes from the state of Kerala. Kerala has always reigned supreme in the production and export of this sought-after spice. Indian pepper reached Europe through Arab traders who held a monopoly over its trade. Europe in the middle ages saw the enormous potential of pepper as a food preservative and eagerly sought to control its trade.The potential profits by trading in pepper was to lead to the earliest colonial conquests and wars . Easily the finest in quality anywhere, Indian pepper is mostly  grown in along the low lands and high ranges of Kerala. . Here with a combination of natural advantages and organic techniques produces bigger, better-shaped, more aromatic and flavored pepper, better than anywhere else in the world. . Pepper is a perennial climber requiring the support of live or dead trees.It is a beauty to watch the  dark green pepper vines amorously clinging on to a jackfruit tree or a mango tree...It is a long lasting romance for most of the pepper vines...  pepper has become an integral constituent of the World cuisine.In additional to its culinary uses Pepper  is famous as a good carminative and as a stimulant of gastric secretions...Suffering from extreme cold and fever? Cant really find anything tasty?.... Cook rice  well and mix  it with  hot pepper rasam ...nothing can be more relieving...<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/04/spice-bazaar-of-world-indiahot-n-spicy.html" title="permanent link">7:02 AM</a></em>

      
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  <h2 class="date-header">Friday, April 28, 2006</h2>

  
    
       
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    <div class="post"><a name="114621292923880392"></a>
         
    <h3 class="post-title">
	 
	 'Chutta Mulaku Chammanthi'
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage.1.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage.1.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong><em>Hot steaming 'kanji'(plain rice gruel with salt) and Chammanthi...is for many a Malayali the best dish of the world!...and that too if it is 'chutta mulaku chammanthi' ground on a traditional 'ammikkallu'(grinding stone)....Wah! la jawab!The combination can be made richer with an addition of some ghee to u'r 'kanji'and adding one more side dish, malayali's favourite 'kappa'(tapioca).Perhaps it was the most accessible dish for a poor malayali who lives in the middle of paddy fields,tapioca gardens and coconut groves. It was a way of life for them.....Though cultural invasions/influences(tis the way u take it!) have opened up Malayali's breakfast table to a toast and sandwich, 'Kanji and chammanthi' still brings twinkle in the eyes of many...'Chammanthi' has umpteen permutations, with the addition or deletion of an ingredient...Chutta Mulaku Chammanthi is perhaps a very primordial recipe! </em></strong><br /><br />All that you need for the chammanthi(Some call it Sammanthi too!!)is Kerala's signature ingredient- some grated coconut,(say 100g),Dry red chillies(2 or 3),a  little tamarind(less than lemon size),salt, 1 small Onion(For tastier chammanthi use baby shallots-kunjulli)& salt.<br />Now roast the Chillies on a flame till it  is charred(slightly blackens or it starts giving that strong aroma that u almost start coughing).Grind it with very less water(1/2tbsp) along with all the other ingredients to a very very coarse paste.Roll it into a ball... and now have it with steaming Kanji.Well, here I should mention that grinding it  in an electronic grinder is definitely a compromise on its true taste....But I think 'Ammi kallu' has become inaccessible to most of us...so we are left with no choice...You can have it as a side dish with rice as well.<br /><br />Instead of red chillies you may add green chillies and make yet another chammanthi. Add jeera and pepper you get another combination...list is endless...(Sorry... my snaps are not truly indicative of its original colour...Some glare has made it look a little bit pale...tis supposed to be more reddish)<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/04/chutta-mulaku-chammanthi_28.html" title="permanent link">1:27 AM</a></em>

      
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  <h2 class="date-header">Thursday, April 27, 2006</h2>

  
    
       
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    <div class="post"><a name="114612916468942540"></a>
         
    <h3 class="post-title">
	 
	 Lasagne-A love at first sight....
	 
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      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC00567.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC00567.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />It was a few months back that we went to one Italian Restaurant here as part of our occasional gastronomic adventures.There she came to our table...lascivious lasagne...I couldn't resist falling in love with her...truly sensuous.... she was...wanted to meet her again and again...but unfortunately destiny was different...I had to wait for long until yesterday,Pushpa, my husband's colleague,send her to me....(very sweet of Pushpa)and  she....  just melted into my mouth...really hot and irressistible! I wanted to really call up Pushpa and ask for the recipe immediately...thought I'll wait...but quite unexpectedly I fumbled upon this recipe today...thought I'll share...but not very sure whether all ingredients are available in India....if yes, do try this...tis worth the risk! <br /><br />Ingredients<br /><br />1 Tbsp. olive oil <br />2 onions\cooked, chopped <br />2 cloves garlic, crushed <br />2 carrots\cooked, chopped <br />2 large sticks celery, chopped <br />1 red bell pepper\cooked, seeded and chopped <br />7 oz. mushrooms\cooked, chopped <br />6 tomatoes\cooked, peeled and chopped <br />2 Tbsps. tomato paste <br />1/4 cup fresh basil, chopped <br />1/4 cup fresh parsley, chopped <br />3/4 cup soft tofu (soya balls) <br />3/4 lb. lasagna noodles <br />1/4 cup seasoned breadcrumbs <br />1-1/2 Tbsps. grated Parmesan cheese <br /> <br /><br /> <br />Instructions<br /><br />Preheat oven to temperature 350°F. Heat oil in a heavy nonstick skillet over medium-high heat. Sauté next 5 ingredients about 5 minutes until onions are soft. Stir in mushrooms and cook 1 minute. Stir in next 4 ingredients and bring to a boil over medium-high heat. Reduce heat to low. Cover and simmer about 10 minutes or until vegetables are tender. Remove from heat. Beat tofu until smooth. Stir 1/4 cup tofu into vegetable mixture. Cook pasta in a large pot of boiling salted water 7-10 minutes, or until al dente. Drain. Spread a third of the vegetable mixture into a greased 9x13 inch ovenproof dish. Top with 2 sheets of pasta. Continue layering vegetable mixture and pasta, finishing with a layer of pasta. Spread remaining beaten tofu evenly over pasta. Combine breadcrumbs and cheese and sprinkle over lasagne. Bake 50 minutes, or until golden.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/04/lasagne-love-at-first-sight.html" title="permanent link">2:01 AM</a></em>

      
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  <h2 class="date-header">Wednesday, April 26, 2006</h2>

  
    
       
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    <div class="post"><a name="114607305696952874"></a>
         
    <h3 class="post-title">
	 
	 Kovakka Ularthiyathu/Dondakkai veppudu
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage1.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage1.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Ingredients</strong><br /><br />Kovakka(Indian Tindora)-250g<br />onion-1 (medium size)<br />chilli powder -1tsp<br />Dhaniya powder-1/2tsp<br />Udad dal-½ tsp<br />Chana dal- ½ tsp <br />Green chilli-3<br />Mustard- ¼ tsp <br />Cumin seed- ¼ tsp <br />curry leaves <br />2 tbsp oil,<br />Water-1/4cup<br /> salt to taste, .<br /><br />Cut kovakka into small pieces. Heat oil in a pan.When oil is hot add Mustard,Cumin seeds,Chana dal, Udad dal and curry leaves. When they have spluttered add Onion and chilli minced(preferably in a chopper)and  fry them till onion turns into light brown colour. Now add Kovakka pieces and all  the other ingredients with some water. Simmer the flame and allow Kovakka  to get cooked,  with the pan closed for 10-12minutes(till it is dry). Remove and serve hot as a side dish with steamed rice.&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/04/kovakka-ularthiyathudondakkai-veppudu.html" title="permanent link">10:36 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=114607305696952874"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=114607305696952874;>3 comments</a>
      
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    <h3 class="post-title">
	 
	 Tomato bath with grean peas
	 
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      <div style="clear:both;"></div><A HREF='http://photos1.blogger.com/blogger/7797/2727/640/collage.jpg'><IMG SRC='http://photos1.blogger.com/blogger/7797/2727/320/collage.jpg' border=0 alt='' style='clear:all;float:right;margin: 0px 10px 10px 0px; cursor:hand'></A>&nbsp;&nbsp;<a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a> <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I was too lazy to try anything elaborate today. So thought I'll try a quickie, a spicy tomato bath/thakkali sadam/tomato rice.Tomato rice brings memories of Priya's tiffin box which she used to generously spare for me. The advantage of being a hosteller in those days was that I was always pampered by all my friends  and everybody made it a point to call me home and treat me with many Andhra specialities.Dharani's Perugu annam,Geetha's Cheppa koora,Anita's Kakkarakayi veppudu,Shobha's  potlakaikoora,Rajani's cauliflower masala,vasavi ma'am's Obbattu...the list is endless...but everything wedded me to Andhra food for ever....and there were some students too who would just drop a box of Andhra sweets on my table and vanish without a word! <br /><br /><strong>Ingredients</strong><br /><br />Basmati rice-200 gms<br />Green Peas-250 gms<br />Tomatoes - 4<br />Onions-2<br />Green chilli-3<br />Fennel seeds-1 tsp<br />cloves-2<br />caradomon-2<br />red chilli powder-2 tsp<br />Corriander powder-2 tsp<br />Garam masala powder- 1/2 tsp<br />Salt- to taste<br />gingely Oil-2tbsp<br />ghee-1 tbsp<br /><br /><strong>Method</strong><br /><br />Heat oil in a wok. Fry fennel seeds,cloves,cradamon and curry leaves.<br />Add onion and fry for two minutes. Then add green peas and cook for two minutes.<br />Add finely chopped tomatoes and cook for ten minutes. Then add chilli powder, Coriander powder, garam masala powder and salt.Fry till oil comes out. Soak basmati rice in water for two minutes.Add the rice to masala and add some gingelly oil and ghee. Steam it for ten minutes.<br />Spicy Tomato rice is ready. Goes well  with onion raitha!!<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/04/tomato-bath-with-grean-peas.html" title="permanent link">8:47 AM</a></em>

      
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    <h3 class="post-title">
	 
	 Parsi Cuisine
	 
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      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC00559.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC00559.jpg" border="0" alt="" /></a><br /><strong>Curried Patra leaves</strong><br /><br />The average Parsi simply loves his food. No Sunday is complete without mutton Dhansak, kababs and kachumber (a kind of salad),” Dhansak is brown rice and dal cooked with mutton and served with Kachumber. It’s distinctive taste is mostly due to the combination of spices used. <br /><br />Parsi dishes, though without a predominant flavour, use specific oils, a lot of vinegar, and chillies in moderation. But if you prefer spicier stuff, then the ‘Patra-ni-machhi’ is for you. Fish is considered auspicious by Parsis and this particular preparation is perhaps the most popular. The fish, usually a black or white pomfret, is steamed in a banana leaf and smeared with spicy chutney. A completely ‘melt-in-the-mouth’dish.And  talking about  Parsi food, can eggs be left out? Parsis, known for their love for eggs, are rumoured to consume three-four eggs at a time! The Akoori, scrambled eggs cooked with Parsi spices, is a must try as also the Sali Boti - a ‘khattu meethu’ gravy sprinkled with potato crisps. Sali Boti is a good accompaniment with chapatis. <br /><br /><strong>Parsi dhansak masala</strong><br /> 5    chilies (up to 10)<br /> 2    cinnamon sticks<br /> 3    bay leaves<br /> 1 1/2 tb cumin seeds<br /> 2 tb coriander seeds<br /> 1 tb green or black cardamom seeds <br /> 2 ts black peppercorns<br /> 1/2 tb cloves<br /> 1 tb fenugreek seeds<br /> 1 tb black mustard seeds<br /> 1/2 tb mace<br /> 1/2 tb ground turmeric<br />Dry roast the ingredients over a medium heat until they darken, stirring often<br />to prevent scorching. Cool and  then grind into a powder. .<br /><br /><strong>Parsi Patra </strong>definitely is  worth trying as a primer to your rendezvous with Parsi cuisine. Patra is a parsi speciality generally served as a snack.Layers of Colocasia leaves coated with a mixture of gram flour, wheat flour ,dhansak masala & tamarind made into a paste  are rolled, steamed and cut into roundels and served hot with a seasoning of sesame seeds,cumin seeds,asafoetida,and garnished with some coconut shavings and  chopped parsley.<br />Here is a wonderful link for <br /><li><a href="http://www.mamtaskitchen.com/recipe_display.php?id=10255">Parsipatra</a></li>recipe.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/04/parsi-cuisine.html" title="permanent link">4:03 AM</a></em>

      
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    <h3 class="post-title">
	 
	 Ragi Mudde- Kannadiga's favourite
	 
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      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC00558.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC00558.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I have seen many a Kannadiga (and a Telugu too) smacking his/her lips and becoming very emotional at the mention of Raagi Muddhe. Mudhe saaru is Kannadiga's  traditionally favourite dish and is indeed one of the simplest recipes.<br /><br />All  that you need is a cup of raagi flour, water and salt.Well these ragi dumplings can also be made by adding some cooked rice too.(I have seen that Telugus prepare Ragi balls more by mixing  cooked rice.)<br /><br /><br />Take a large mouthed vessel, Boil one glass of water, add salt to taste.Once the water has boiled,take a glass of ragi flour and add slowly to the boiling water, stirring it with a strong  wooden ladle(rear side)so that it doesnt form lumps.<br />Keep whisking till the flour becomes smooth and soft without lumps. Reduce the flame, cover with a lid and cook for 5 minutes. The consistency must be semi solid like the wheat dough. While serving, wet your hand, make a ball with the dough and put it in the middle of a plate. Pour some  hot sambar around it. Add a spoon of ghee/butter and gulp it down.One should not bite the muddhe, for it will stick to the teeth. People prefer to eat this with mutton curry too.(First timers may try to dissolve the ragi flour in a glass of water before pouring it into the boiling water so that you may not form lumps, or else flour inside the lumps will remain uncooked).<br /><br /><strong>A Telugu palattoor side dish for ragi n rice dumplings:</strong><br /><em><strong>(Courtesy: 'My pallattoorwali friend'!!)</strong></em><br /><br />Take two red chillies and burn them dry directly on the flame.Take 2-4 garlic pods and pound them all together( do not make a paste of it).Take very little dhaniya  and Jeera (5 grains each)... and fry them dry. Now take half a cup of luke warm milk, add salt and  mix well.. then add the red chilli.. (you will have to mash it in the milk with your hands)... then add the garlic dhaniya and jeera pounded.....This  will taste hot and great .... you wil have to make small balls of your dumplings dip it in this and have... and if you make the dumplings with rice this will taste good.. if it is only ragi you might not like it .....<br /> <br />Ragi is Protein rich and hence a very healthy dish for adults and children alike,  and  is recommmended specially for diabetics and  those who are conscious of their BMI and vital statistics.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/04/ragi-mudde-kannadigas-favourite.html" title="permanent link">2:11 AM</a></em>

      
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    <div class="post"><a name="114604150646440204"></a>
         
    <h3 class="post-title">
	 
	 A sweet 'sondesh' from Gujarat
	 
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      <div style="clear:both;"></div>Gujarati cuisine is known for its rich desserts,halwas,kulfis etc...with plenty of ghee and milk used. Just thought I will share two Gujju delicacies....<br /><br /><strong>Sondesh</strong><br /><br />Paneer -100g (For making  7 to 8 pieces)<br />2 tsp. cornflour <br />1/2 cup sugar ground fine <br />1/4 tsp. essence of choice <br />few drops colour to match essence flavour(optional)<br />(eg. green with pista essence) <br /><br />For topping: <br />1 tsp. slivered pistas and almonds <br />1/4 tsp. cardamom powder <br />Small moulds of choice <br />Method: <br />Take 2 tbsp. of paneer in a heavy pan and add cornflour. Heat on med. flame stirring continuously for 3-4 minutes. Cool,  add sugar, essence and colour. Mix till very smooth. Lightly grease and dust moulds with ghee and cornflour. <br />Mix the  topping ingredients. Sprinkle a little topping in each mould. Press paneer mixture into it and level the top. Chill for 3-4 hours. Unmould carefully. <br />Serve chilled in small cups.<br /><br />Note: If paneer is quite firm then cornflour can be omitted. Continue without the relative step. No cooking is then required. <br /><br /><br /><br /><strong>Mishti Doi  </strong><br /><br />Ingredients: <br /><br />1 litre full cream milk <br />1 1/2 cups sugar <br />2-3 tbsp. water <br />3/4 tbsp. fresh curds <br /> <br />Method: <br />Boil the milk with 1 cup sugar. Allow it to boil for 7-8 minutes. Meanwhile put  the  remaining sugar in a heavy saucepan. Heat on high  flame stirring continuously, so as to caramalise it . Add water and stir well till it bubbles appear on the surface. Add  this to the boiling milk and stir well. Boil for a further 5-7 minutes. Cool till it attains room temperature. Add curds and stir.Pour into individual cups .Cover it and keep in a warm, dark, dry place (eg. a kitchen cupboard) till set.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/04/sweet-sondesh-from-gujarat.html" title="permanent link">1:50 AM</a></em>

      
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    <h3 class="post-title">
	 
	 Thalipeeth-A North Indian speciality
	 
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      <div style="clear:both;"></div>Thalipeeth <br /><br />1 small piece of ginger<br />1 green chilli, cut finely<br />Coriander, to taste<br />1 onion, cut into small pieces<br />1 cup rice flour or jowar<br />Salt, to taste<br />Oil for frying<br /><br />• Grind the ginger, chilli and coriander and add the chopped onion. Mix this with the rice flour and salt. Add water and knead until it has the consistency of dough. <br />• Pour a little oil in a frying pan and pat a small piece of dough until it is flat and thin like a chapatti. <br />• With your finger, make four holes in the dough and pour some more oil through the holes. Shallow fry only on one side. Serve with pickle or chutney.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/04/thalipeeth-north-indian-speciality.html" title="permanent link">1:44 AM</a></em>

      
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  <h2 class="date-header">Tuesday, April 25, 2006</h2>

  
    
       
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    <div class="post"><a name="114598230553515162"></a>
         
    <h3 class="post-title">
	 
	 Paneer varavu-Vegetarian's Anda bhurji
	 
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      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC00557.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC00557.jpg" border="0" alt="" /></a><br />                                     <br /><br /><br /><br /><br /><em>For veggies Paneer/Cottage cheese is a wonderful substitute for  eggs. You can make umpteen varieties out of it. I just tried one 'paneer varavu' which tastes very much like  anda burji.<br /><br /><br /></em><strong>Ingredients</strong><br /><br />Paneer-100g (shredded finely)<br />Onion-1 finely sliced<br />Green chillies-3<br />Ginger-1 inch size- pounded<br />Mustard-1tsp<br />Curry leaves-1 sprig<br />Parsley -2 sprigs<br />Oil-2tbsp<br />salt-as required<br /><br /><strong>Method</strong><br /><br />Shred the paneer, preferably in a chopper into small titbits.Slice onion,green chillies.Pound ginger. Heat oil in a wok.Add mustard,curryleaves, ginger & chillies.When they have spluttered add the chopped onion. Roast it till a golden brown tinge. Now add the shredded paneer and roast it for 3 minutes.Finally add parsley leaves and eat it as a side dish along with rice.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/04/paneer-varavu-vegetarians-anda-bhurji.html" title="permanent link">9:14 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=114598230553515162"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=114598230553515162;>0 comments</a>
      
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    <div class="post"><a name="114596748594666877"></a>
         
    <h3 class="post-title">
	 
	 Mamidi pappu/Mango dal-A Compu geek's contribution
	 
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      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC00556.0.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC00556.0.jpg" border="0" alt="" /></a><br /><a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC00551.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC00551.jpg" border="0" alt="" /></a><br /><br /><em><strong>Pachamanga,pachamanga....</strong></em><br /><br /><em>I think writing recipes is obviously a very engaging diversion for an IT techie from the dull routine of debugging....It was very sweet of Mrudula( my student) to have send a recipe for 'mamidi pappu' in between her tight project deadlines.. I hope her PL doesnt read this!Though I had tried  Mamidi pappu in my own way once, I think this should be more authentic, having come from proper 'Andhra gharana'.I think I'll leave the recipe as it is, as given by her...</em>.<br /><br /><br />"Take 1/2 cup of dal ... wash it well ... and double the quantity, water.. put pinch of turmeric, and a tea spoon of oil and cook it in a cooker... till 3 whistles... Meanwhile cut a raw mango into small pieces....after the cooker gets cool, add these mango pieces to it and cook it for one more whistle.... once it gets cooked, open it .. mash the dal with a ladle .. Add salt to taste and chilli powder(around one tea spoon-heap) and mix well and shift it to another bowl....<br /> <br /> Now for seasoning take one big onion and cut it to small pieces  .... take 10-15 curry leaves... one tea spoon dhania powder... two red chillies broken into  pieces....... take a small pan ... put four table spoons oil in it .. <br /> <br />put mustard seeds<br />then onions<br />then red chilli<br />then cury leaves<br />little turmeric powder<br />dhania powder<br />saute it till the onions become  golden brown or till you get the  aroma of fried dhania... add this to the dal and mix.... and also make potato fry/egg omelette ..it goes well with it.... Smacking, Isnt it? I'm off to make my dal...<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/04/mamidi-pappumango-dal-compu-geeks.html" title="permanent link">5:00 AM</a></em>

      
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    <h3 class="post-title">
	 
	 Disclaimer notice!
	 
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      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/album27.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/album27.jpg" border="0" alt="" /></a><br />The blogger aims to share the recipes that have been tested in lab conditions in her kitchen on her guinea pig called husband but shall not be responsible for any casualties arising from the trial of the ingredients.The blogger would also like to make a notice here that recipes are just guidelines and not absolute. One may add one's common sense and instinct whereever necessary. (Just kidding!!)This is just a democratic platform to share my knowledge and the acquired ones too.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/04/disclaimer-notice.html" title="permanent link">1:57 AM</a></em>

      
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  <h2 class="date-header">Monday, April 24, 2006</h2>

  
    
       
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    <div class="post"><a name="114588170013578048"></a>
         
    <h3 class="post-title">
	 
	 Unniappam
	 
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      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC00590.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC00590.jpg" border="0" alt="" /></a><br /><a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC00550.0.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC00550.0.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><em>Unniappam brings nostalgic memories of our childhood days when in the  evening we came home from school sniffing the sweet aroma of the appam  and  Amma would make my brother and I wait till Achan came from office.It would be then an impatient gobbling of the soft appams along with a cup of maltova!</em><br /><br />Mix 1 cup rice flour, 1/4 cup mashed or grated banana( one small banana is enough ), 1/2 cup powdered jaggery (without lumps ), 1/2 tsp cardamom powder & about 1/2 cup warm water using a hand blender. For very soft appams increase the banana a little & decrease the water. You can make the same with wheat flour instead of rice flour & that is also good. You can also try with half of each flour. The secret is in blending well incorporating air which makes it light. Hence I  a hand blender would be ideal. In the place of bananas you can add minced ripe cjackfruit as well,but Don’t add both. But if you add fruits the shelf life of appam will be short.The addition of fruit makes it soft, but it will absorb a little more oil.So, pat well with absorbent tissue 2,3 times.<br />When you fry appams in appakkaara also, keep turning them to get uniform golden brown appams.<br />For a change & slightly longer shelf life, soak 3/4 cup wheat rawa & 1/4 cup thin rice for 5-6 hrs. Drain well & grind fine (without adding water ) ,adding 1 cup powdered jaggery & cardamom powder. Make unniappams the usual way. Adding little grated fruit is your option. This is also very soft & tasty. The variety is endless!<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/04/unniappam.html" title="permanent link">5:28 AM</a></em>

      
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    <h3 class="post-title">
	 
	 Tirunelveli Romance
	 
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	<p>
      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/Tirunelveli%20halwa.2.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/Tirunelveli%20halwa.2.jpg" border="0" alt="" /></a><br />The Tirunelveli halwa is a never ending romance between the halwa and saliva.<br />Everytime  when  Nagaraj,the boy in our college store went to his native town,my friend Radha and I waited in anticipation,smacking our tongues for he was sure to come back with his innocent smile on his face and a packet of 'Iruttukada' Tirunelveli Halwa. We both could not really wait for him to leave...The hot halwa dripping with ghee is so mouth watering that you really cant stop eating it.  <br /><br />Tirunelveli, a 2000 year old town on the banks of the river Thamirapani has lots of stories and legends just like most of the Indian towns and villages.Tirunelveli was the capital of the Pandya Kingdom for some time, next only to Madurai in importance.  It is a twin town - Thirunelveli and Palayamkottai.  <br /><br />The huge Thiru Nelliappar temple reigns over this town. Legend has it that a very devout farmer once laid out his paddy  to dry here, asking his Gods to keep a watch over it and went to bathe in the Tambiraparani. While he was bathing, it started raining heavily. He hurried back thinking that all his paddy would have got drenched.But to his utter dismay he found that while it continued to pour, his  paddy remained unaffected because on that spot it was not raining. The lord had protected it 'like a hedge'. In Tamil paddy is 'Nel', hedge is 'Veli' and 'Tiru' is holy, therefore the name Tirunelveli. <br /> <br />A very interesting thing about the famous Tirunelveli halwa is that it is  in fact a Rajasthani gift to Tamilnadu..... the chivalrous Rajputs' culinary brilliance.This delicacy of Tirunelveli was in fact introduced by the Rajput community around 85yrs back-the owners of 'Iruttukadai', literally translated as 'dark shop'!- The owners  in an attempt to retain the tradition have not modernised the shop at all, it is still a dark shop, but a very popular shop among all the Tirunelveli halwa lovers all over the world.The shop doesnt even have a name board but it is from this Iruttukadai that lakhs worth Halwa has been  going to different parts of the world for the last several decades!!<br /><br />After a thorough search for my favourite sweet this is the best recipe I could get for the traditional Tirunelveli Halwa. Well if the taste slightly differs from the original,as the owner of 'Iruttukadai' says, tis the water of Tambiraparani which makes the difference!<br /><br /><br /><br /><strong>Ingredients & Method</strong><br /><br /><br /><br />TIRUNELVELI HALWA <br /><br />Ingredients <br /><br />Good quality wheat — 200 gm. <br />Sugar — 300gm. <br />Ghee — 200gm. <br />Cardamom powder — 1 tsp <br />Cashewnut pieces — 1 tbsp (optional) <br /><br />Preparation <br /><br />Wash and soak the wheat for about four to five hours. Grind the wheat well in a grinder or mixer by adding water frequently. The soaked water need not be wasted and may be used for this purpose. <br /><br />Now squeeze the milk from the ground wheat .Initially the wheat milk will be thick and becomes thinner for the second or third time. Use a sieve to filter out the clean milk and store in a vessel for 10 minutes. A thick solution settles down and you have a watery portion on the top. <br /><br />Remove the thin milk and pour the thick one in a heavy-bottomed kadai and boil. Once it thickens add sugar and keep mixing for 15 minutes. Sugar melts and again the whole mixture thickens. <br /><br />Now add ghee little by little  into the mixture and keep mixing again for 10 minutes.Cook the halwa on slow fire. Once the halwa starts leaving the sides of the kadai, you can assume that it is properly cooked. Add cardamom powder and  cashew nuts fried in ghee and serve hot. <br /><br />Mix for some  more time(if you wish to cut it out as  pieces)and pour on a greased tray.Allow it to cool and cut it out for serving. <br /> <br /><br /><strong>Gujju special</strong><strong> Atte ka seera  </strong><br /><br />Alternatively there is a Gujarati delicacy which nearly mimicks the taste of Tirunelveli Halwa<br /><br /><br /><strong>Ingredients: </strong><br />2 tbsp. wheat flour <br />2 1/2 tbsp. ghee <br />3/4 to 1 cup sugar<br />Milk-2 1/2 cup <br />elaichi powder <br />chopped cashew/ almonds <br /> <br />Method: <br />Add flour and ghee in a heavy sauce pan. <br />Roast on slow fire, stirring continuously. <br />Simultaneously boil 2 1/2 cups milk. <br />When the atta becomes  golden brown, add the boiling milk. <br />Add sugar and mix thoroughly. <br />Stir gently and continuously till excess water evaporates and the ghee separates. <br />Decorate with chopped almonds.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/04/tirunelveli-romance.html" title="permanent link">5:03 AM</a></em>

      
         <a class="comment-link" href="http://www2.blogger.com/comment.g?blogID=26293647&postID=114588023838584522"location.href=http://www2.blogger.com/comment.g?blogID=26293647&postID=114588023838584522;>3 comments</a>
      
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    <h3 class="post-title">
	 
	 Turkey Masala
	 
    </h3>

    
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      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC00535.0.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC00535.0.jpg" border="0" alt="" /></a><br /><a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC00539.0.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC00539.0.jpg" border="0" alt="" /></a><br /><br /><strong>Spicy Fried Turkey Masala</strong><br />Caution:This turkey masala is only for those who wish to enjoy the saddistic pleasure of having a really spicy curry leaving your tongue burning! Those bland food lovers may make a blander version of the same...but it would be like 'uppillatha kanji', literally translated as a saltless gruel,it is less cruel!<br /><br /><strong>Ingredients</strong><br /><br />Turkey breasts-250g<br />Potato-1 (large ,sliced very thin)<br />Onion-2 (medium,sliced very thin)<br />Ginger-2x1 inch <br />Garlic-5 pods<br />Green chillies-3<br />Dry Red chillies-2<br />Chillipowder-1/2tsp<br />Corriander powder-1/2tsp<br />Turmeric powder-1/4 tsp<br />Parsley-1bunch finely chopped<br />Tomato-2, finely diced<br />Cinnamon,cloves,cardamom,fennel seeds (garam masala)-finely powdered-1tsp<br />Coconut milk-1/2 cup<br />water-1/2 cup<br />Oil-3tbsp<br />Salt-As required<br /><br /><strong>Method.</strong><br /><br />Marinate the turkey pieces with turmeric,chillipowder and salt and allow it to take a short nap for 15minutes till you get your masala ready!(too saddistic,ain't I?)Grind in a mixer ginger, garlic,green chillies, red chillies,garam masala powder with a little water in a coarse paste. Now roast the onion and potato in a pan and keep it aside. In the same oil fry the marinated turkey pieces to a golden brown colour. Now in a wok/kadai mix  the ground paste,tomato,corrianderpowder and salt and allow it to cook for7 minutes. Then add the fried turkey pieces into it and continue cooking for another 5minutes.Now add the coconut milk and simmer the flame for another couple of minutes.Garnish with chopped parsley leaves and serve hot with your favourite roti or naans.<br /><br /><strong>Turkey fry</strong><br /><br />A few Turkey pieces fried can be kept separate. Now add a few roasted onions and potato pieces along with a roasted sprig of curry leaves. and you get  another tasty side dish, a turkey fry which kids will love most.Turkey is a soft meat and cooks very easily so see to it that you adjust the cooking time accordingly.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/04/turkey-masala.html" title="permanent link">4:06 AM</a></em>

      
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  <h2 class="date-header">Sunday, April 23, 2006</h2>

  
    
       
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    <div class="post"><a name="114581491276987483"></a>
         
    <h3 class="post-title">
	 
	 In memory of those Naans...
	 
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      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC00537.0.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC00537.0.jpg" border="0" /></a><br /><em>My husband's bachelor days have often thrived on the Naans from the 'Indian Take aways' that we have plenty in UK. More often than not, these have been poor surrogates to their desi counterparts. But choicelessness made it all the more relishing and my husband loved it with one of those 'spicy' Indo-Anglian fusion curries. Desi punjabi dabas are not just the favourite of Indian truck drivers but a most sought after choice for most Indian food gluttons. Yesterday I made Naans, Turkey masala and Turkey fry and was happy to see his face beaming!</em><br /><em></em><br /><strong>Ingredients</strong><br /><strong></strong><br />Maida(All purpose flour)- 300g<br />Egg-1<br />Butter-75g<br />Curd-1/2 cup<br />Sugar-2tsp<br />Salt-As required<br />Yeast-2tbsp<br />Water-3/4 cup<br /><br /><strong>Method:</strong><br />Add 4 table spoons of water to the yeast along with teaspoon of sugar and stir well. Set aside for 12 minutes. Bubbles appear on the surface if the yeast is of good quality.In the remaining water, add sugar, curd, egg, butter, and salt and blend well.(You may use an electronic whisk).<br />Now add the flour to this liquid and mix it well enough to make a smooth, soft, and elastic dough. Now leave the dough to ferment in a warm bowl, buttered all the sides, covered with a wet cloth.Keep it in a warm place until the dough doubles in height for nearly 1 hour.If impression remains when u push a finger into the dough you can assume that it is ready for cooking<br /><br />Make the dough into balls of equal size, flatten them into circles with your fingers so that the edges are thicker than the center. You may pull one edge into a tear drop shape if you want the asli daba look.<br /><br />Then  you can roast it on a hot tandoor until it becomes golden brown in colour. Alternatively you may use a very hot tava just like you make any other roti. But cool the tava by sprinkling water after making every Naan so that it is easier to spread the dough with hand.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/04/in-memory-of-those-naans.html" title="permanent link">10:55 AM</a></em>

      
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    <div class="post"><a name="114580005236446382"></a>
         
    <h3 class="post-title">
	 
	 Bannu kabab
	 
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      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/bannu%20kabab.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/7797/2727/320/bannu%20kabab.jpg" border="0" /></a><br /><br />Ingredients<br />Chicken breasts 12 pcs (boneless)<br />Ginger paste 40 gm.<br />Garlic paste 40 gm.<br />Lemon juice 45 ml.<br />White pepper powder 5 gm.<br />Butter 60 gm.<br />Gram flour 100 gm.<br />Bread crumbs 80 gm.<br />Ginger 20 gm.<br />Coriander 20 gm.<br />Green cardamom powder 2 gm.<br />Egg yolks 3<br />Oil 10 ml.<br />Salt to taste<br />Method<br />Clean each breast piece and cut in two. Mix ginger paste, garlic paste, lemon juice, salt and pepper and rub the chicken pieces with this mixture. Keep aside.<br />Clean and chop the ginger and coriander. Heat butter and oil in a pan. Add gram flour and cook till golden brown. Add the marinated chicken and saute. Add bread crumbs and mix well. Skewer each chicken piece horizontally and cook for about 7-8 minutes in a moderately hot tandoor. Coat the chicken pieces with the egg yolks and cook further till the coating turns golden brown. Remove and sprinkle cardamom powder and coriander. Serve immediately<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/04/bannu-kabab.html" title="permanent link">6:46 AM</a></em>

      
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  <h2 class="date-header">Saturday, April 22, 2006</h2>

  
    
       
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    <div class="post"><a name="114572274415000053"></a>
         
    <h3 class="post-title">
	 
	 Microwave Caramel Egg pudding
	 
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      <div style="clear:both;"></div><strong><em>The way to a man's heart</em></strong>....<a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC00508.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC00508.jpg" border="0" /></a><br /><a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC00531.jpg"><em><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC00531.jpg" border="0" /></em></a><em></em><br /><em></em><br /><em></em><br /><em></em><br /><br /><em></em><br /><em>My husband keeps blackmailing me saying that the 'way to a man's heart is thro' his stomach!'. So today I thought of taking that by pass road to his heart by cooking his favourite....</em><br /><strong></strong><br /><strong>Ingredients</strong><br /><strong></strong><br />Eggs-2 (medium sized)<br />milk-1 cup<br />condensed milk-1/2cup<br />cream-4 tbsp<br />cornflour-2 tbsp<br />Sugar-50g<br />butter-1tsp<br /><br /><strong>For caramel</strong><br />brown cane sugar-50g (ordinary sugar will do)<br />Water-2tbsp<br /><br /><strong>Method</strong><br /><strong></strong><br />Whisk the eggs thoroughly, preferrably using an electric whisk, for a couple of minutes. Then add cream and sugar, whisk again for a minute & add milk and cornflour. Whisk again for a couple of minutes. Prepare the caramel by heating the sugar in a sauce pan and when the sugar melts and starts caramalising(darkens), add 2tbsp of water and allow it to boil till you achieve a sauce like consistency. Take a heavy bottomed vessel, grease it with a little butter. Pour the caramel into the vessel and swirl it so that it forms a uniform layer. Then pour the beaten egg mixture into it without much disturbing the caramel layer. Allow it to cook in the microwave at high for 4 minutes. Insert a skewer and if the skewer comes clean, tis done. There could be individual variations in the time taken depending upon the specifications of u'r gadget. Now once cool, refrigerate it for an hour and then invert the vessel on to a plate with the caramel coming on top. You can serve it with a topping of whipped cream or ice cream and garnish it with chopped nuts.<br /><em>Alternatively this can be cooked in a pressure cooker using double boiling for 30mts ( till u feel it is cooked enough)or in an electric oven at 200 Celsius for nearly 30 minutes. <br /></em><strong>Ginnam Halu</strong><br />With the same ingredients you can also mimick the taste of a <strong><em>kannadiga local favourite</em></strong> called <em><strong>'ginnam halu'</strong> (1st snap),</em> prepared using the cholestrum of the cow. Just allow the caramalised brown cane sugar to blend with the partially cooked egg mixture, but the mixture should not be cooked so much as the caramel pudding.You may cook it only for 2minutes.This is best done in a conventional oven by cooking it at 200 degree Celsius for 15 minutes and then another 15 minutes standing time. Moreover you should not add cornflour. It mimicks the taste so well that you can't really find out the difference.<br /><br />You call it Caramel  Egg pudding,Mexican Flan or Ginnam Halu....this dessert just melts into your mouth...Yummy, yummy!!<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/04/microwave-caramel-egg-pudding.html" title="permanent link">8:45 AM</a></em>

      
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    <div class="post"><a name="114570581268603157"></a>
         
    <h3 class="post-title">
	 
	 Honey Chicken
	 
    </h3>

    
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	<p>
      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/cute.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/7797/2727/320/cute.jpg" border="0" /></a><br /><a href="http://photos1.blogger.com/blogger/7797/2727/1600/163.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/7797/2727/320/163.jpg" border="0" /></a><br /><strong>To that sweet honey chicken ...</strong><br /><br /><em>I should say that I have been lucky to be loved by a lot of students. I have had a kind of love hate relationship with teaching profession. Never really wanting to be one I ended up in those university classrooms at one time time teaching Shakespeare, Lacan & Derrida and at some other time teaching business communication and technical communication! I remember that Iwent till the door of my class room always with a certain amount of repulsion and dislike and once inside I never knew my self...it was a transformation...it was a different chemistry inside! It was a while ago one sweet student of mine, now breaking her head on one of those IT bugs, asked me 'Ma'am why dont you sent me a good Honey chicken recipe?' Perhaps she wanted me to be a little more adventurous in my new found profession as a house wife and herself to feel alive amidst those not so soft softwares!Well this is the best I could find out...This is for that cutie pie...</em><br /><strong>Ingredients</strong><br />1 medium sized chicken- cut into pieces( chicken wings bhi chalega)<br />1 medium onion-chopped finely<br />Minced garlic-1tbsp<br />Black pepper-2tsp<br />Red Chilli Powder-1tsp<br />vinegar-1/2 cup (keep another 1/2 cup separate)<br />Honey-2/3 cups<br />Orange juice-2 cups (You can use concentrate as well)<br />Butter -2tbsp<br /><br /><strong>Method</strong><br />Marinate the chicken for at least an hour in vinegar. In a small wok saute onion and garlic for 2-3minutes in melted butter. Add this into a pan along with honey,orange juice and vinegar; and allow it to boil in a medium heat. Reduce the heat and simmer it occasionally. Cool it and refrigerate it for a while so that the sauce thickens slightly.<br /><br />Remove the chicken from the marinate. Sprinkle redchilli powder, pepper powder and salt on all the sides of the chicken. Grill the chicken for 20 minutes turning it occasionally and brushing on it a little of that honey sauce. You can either use this as a dry dish or put the pieces into the sauce prepared along with the left over marinate and boil it for a couple of minutes and serve hot<em>.<br />(courtesy:Diana Rattray)</em><br /><br /><strong>Here is an alternative Honey chicken recipe:</strong><br />INGREDIENTS:<br />3 1/2 to 4 pounds chicken pieces<br />1/2 cup honey<br />2 tablespoons vinegar<br />2/3 cup flour<br />2 tablespoons fine dry bread crumbs<br />2 teaspoons ground cayenne pepper<br />2 eggs<br />1/4 cup curd<br />1 cup vegetable oil<br />salt and freshly ground black pepper<br />PREPARATION:Stir the honey and vinegar together and pour over the chicken; marinate for 2 hour to 4 hours in refrigerator, stirring occasionally. In a bowl, combine flour, bread crumbs, and cayenne pepper; set aside. In another bowl, whisk together the eggs and curd.<br /><br />In a large heavy skillet, heat the oil over medium high heat to 300°, (higher temperatures could burn honey). Remove the chicken from the marinade and drain on paper towels. Dip the chicken in beaten egg mixture, season with salt and pepper, and dredge in the flour mixture, coating thoroughly. Strain the marinade; reserve 1 tablespoon for the sauce.<br /><br />Gently drop the pieces into the pan for 5 to 6 minutes on the first side until browned and continue cooking, adjusting the heat so the chicken browns evenly on both sides and is tender when pierced with a fork, 15 to 18 minutes for dark meat and 10 to 12 minutes for the breast halves. Serves 4 to 6.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/04/honey-chicken.html" title="permanent link">4:00 AM</a></em>

      
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  <h2 class="date-header">Friday, April 21, 2006</h2>

  
    
       
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    <div class="post"><a name="114564852901341282"></a>
         
    <h3 class="post-title">
	 
	 Curd Rice/Thair sadam/bagara bath/Cool stuff
	 
    </h3>

    
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      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/640/DSC00528.jpg"><img style="CLEAR: all; FLOAT: right; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC00528.jpg" border="0" /></a> <strong>Curd Rice</strong> <a href="http://picasa.google.com/blogger/" target="ext"><img style="BORDER-RIGHT: 0px; PADDING-RIGHT: 0px; BORDER-TOP: 0px; PADDING-LEFT: 0px; BACKGROUND: 0% 50%; PADDING-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-TOP: 0px; BORDER-BOTTOM: 0px; moz-background-clip: initial; moz-background-origin: initial; moz-background-inline-policy: initial" alt="Posted by Picasa" src="http://photos1.blogger.com/pbp.gif" align="middle" border="0" /></a><br /><br /><em>Curd rice has always been my favourite eversince my hostel days in Andhra.Phaps the coolest thing in our hostel menu was curd rice.<br />Often it is a wonderful soother for our tumultous intestines after having some of those hot stuffs which make you weep! The fact that it is easier to make, makes it all the more welcome for most housewives when they want to chill out for a day</em>.<br /><strong><span style="font-size:85%;">Ingredients</span></strong><br />Rice-2 cups<br />Water-3 cups<br />Yoghurt( sour curd)-2 cups<br />Milk -1/2 cup<br />Double cream-2tbsp(optional)<br /><br /><strong><span style="font-size:85%;">Seasoning</span></strong><br />oil-1tbsp<br />dry curd chilies-3 or 4,<br />mustard, black gram dal(udad daal)-1/2 tsp each<br />ginger-1 inch (crushed)-optional<br />green chillies-3(crushed)<br />a sprig of Curry leaves<br />a sprig of corriander leaves<br />Salt- As required<br />fruits(optional-pineapple/grapes)<br /><strong><span style="font-size:85%;">Method</span></strong><br />Cook rice well.(A little mushy would be ideal).Let it cool for some time. Then add curd, milk, cream and salt, and mix well.Take a pan and heat the oil. Do the seasoning with mustard, udad dal,curry leaves,ginger, dry curd chilies, & green chillies(preferably in the same order) .Fry them for a couple of minutes. Add this Seasoning to the Curd rice and blend it well. Garnish it with some chopped pineapple &amp; grapes. Have it with mango pickle or some fry, there is nothing tastier than this!<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/04/curd-ricethair-sadambagara-bathcool.html" title="permanent link">12:41 PM</a></em>

      
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    <div class="post"><a name="114560837179446422"></a>
         
    <h3 class="post-title">
	 
	 Aviyal-North Kerala style
	 
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      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC00510.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC00510.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />No festival is complete without 'sadya' for Keralites.Sadya is a traditional way of eating rice with so many curries and side dishes,spicy,sweet and sour, laid out in a banana leaf and to be eaten with bare hand.'Arupathinalum koottiyoroonu'....is a popular saying about the grandeur of the Kerala Sadya, which means a Sadya with 64 curries!!Mind blowing,isn't it?!! I don't know how they would have prepared this grand curry mela!No 'sadya' is complete without Aviyal, a very healthy mixed vegetable curry which has won fans all over the world.According to one popular legend Aviyal was first prepared by 'Pakkanar' of the famous 'Parayipetta Panthirukulam' using all left over vegetables and it seems the dish became a hit! Here is that hit recipe.<br /><br /><strong>Ingredients</strong><br /><br />Raw banana- 2 nos <br />Elephant yam - 1 cup<br />Carrots(big) - 2 nos <br />Drumstick - 2 nos<br />Potato - 1/2 cup<br />Snake Gourd - 1/2 cup<br />Kumbalanga - 1/2 cup<br />Beans - 3 nos<br />Green chillies - 4 nos or as reqd<br />Raw mango - 1 slice(optional)<br />Water - marginally higher to the level of vegetables in the pan, <br />Turmeric powder - 2 tsp<br />Oil - 2 tsp<br />Salt - As reqd<br /><br />For grinding:-<br />Grated coconut - 2 cups<br />Cumin seeds - 1/2 tsp<br />Curry leaves - 1 sprig<br />Baby shallots - 8 nos(optional)<br />Curd - 1/2 cup <br />  <br /> Method <br />Chop all the vegetables into 1/2 inch thick pieces.Cook vegetables with water, salt and turmeric powder.Meanwhile grind together  coconut, cumin seeds, curry leaves, small onions and a little curd(as mango can be sour enough).Once the vegetables are cooked, add the ground paste. Cook, till the rawness of the  coconut is gone. Do not  cook for too long, as the whole curry will dry up.Then add oil (coconut oil if you want the authentic kerala flavour) and mix well.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/04/aviyal-north-kerala-style.html" title="permanent link">1:28 AM</a></em>

      
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  <h2 class="date-header">Wednesday, April 19, 2006</h2>

  
    
       
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    <div class="post"><a name="114546297989815432"></a>
         
    <h3 class="post-title">
	 
	 Something fishy!
	 
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      <div style="clear:both;"></div><strong>Baby Shark Fry</strong><br /><br /><em>Baby sharks,fried or in curry was always my dad's favourite. The aroma of the fry still brings reminiscences of my dad's big smile on the face....</em><a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC00525.jpg"><em><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC00525.jpg" border="0" /></em></a><em><br /><strong></strong></em><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><em></em><br /><em>Ingredients </em><br />Baby shark- 250 g (cut into small pieces)<br />Dry Red chilli -2<br />green chillies- 2 or 3 (depends on how spicy u want)<br />corriander seeds-1 tsp<br />garlic -4pods<br />ginger-2x1 inch piece<br />pepper corns-1tsp<br />turmeric -1pinch<br />curryleaves<br />Oil-2tbsp<br />lemon -half (juice)<br />salt- As required<br /><br /><em>Preparation</em><br /><em>Cut the cleaned baby shark into small pieces. Roast all the ingredients (except lemon) slightly in oil and grind them together into a paste. Marinate the fish with the paste and the lemon juice. Leave it for an hour and then shallow fry it in oil. You can add a sprig of curry leaves to it while the fish gets fried for an added flavour. Serve hot with rice.<br /><br /><br /><br /><br /><br /></em><em></em><em></em><em></em><em></em><em></em><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/04/something-fishy.html" title="permanent link">9:08 AM</a></em>

      
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    <div class="post"><a name="114546261550761395"></a>
         
    <h3 class="post-title">
	 
	 Jammy Jammy
	 
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      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC00972.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC00972.jpg" border="0" alt="" /></a><br /><a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC00513.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC00513.jpg" border="0" /></a><br /><strong><span style="color:#ff0000;">Strawberry Jam Recipe</span></strong><br />Strawberries -1kg (Ripe)<br />caster sugar-300g<br />100gcaster sugar mixed with 30g dried pectin<br />1 lemon( juice only)<br /><br />Method<br /><br />Grind the strawberries without adding water and make it into a pulp. In a heavy based pan place the sugar and warm over a medium heat, stirring with a wooden ladle.Add the strawberry pulp to this and mix well. Cover with the lid and boil rapidly for 5 minutes. Remove the lid and cook for a further 5 minutes until the temperature reaches 100C/½ Gas. Skim off any impurities ,then sprinkle in the mixed sugar and pectin, together with the lemon juice. Stir in and cook for a few more minutes. When the mixture has reached the consistency of jam, Pour the jam into the clean jars through a funnel and seal, preferably with a screw top. Leave to cool and store in well sealed containers in a cool dark place.<br /><br /><strong>A Quick Coconut bite</strong><br /><strong> </strong>You can have a yummy sandwich made with this strawberry jam .<br />Spread the jam  over a slice of bread. Spread a little butter on another  slice and sandwiched in tween some coconut shavings , along with nuts(optional). Kids will go nuts over this quickie.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/04/jammy-jammy.html" title="permanent link">8:49 AM</a></em>

      
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    <h3 class="post-title">
	 
	 On the banks of Vaigai...
	 
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      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/paintingsontemplewall.jpg"></a><br /><a href="http://photos1.blogger.com/blogger/7797/2727/1600/kum4.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/7797/2727/320/kum4.jpg" border="0" /></a><br />Madurai Meenakshi Temple has always generated an awe - 12  huge soaring towers or ' gopurams' , stucco figures of deities, Ashtashakthi Mandapam, Meenakshi Nayakkar mandapam, Potramaraikulam, Oonjal Mandapam, Swami Sundareshwara shrine, the thousand pillar mandapam, Musical pillars, Vasantha Mandapam - everything leaves you speachless.<br />Madurai the cultural headquarters of Tamil nadu is definitely as sweet as its 'malligai' (jasmine) flowers....<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/04/on-banks-of-vaigai.html" title="permanent link">7:29 AM</a></em>

      
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    <div class="post"><a name="114545676473849589"></a>
         
    <h3 class="post-title">
	 
	 Lepakshi
	 
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      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/lepakshi.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/7797/2727/320/lepakshi.jpg" border="0" /></a><br />Anantapur district of Andhra Pradesh is quite well known in the name of its great saint<strong> Bhagwan Sri Satya Sai Baba</strong>. It is also home to a rich handicraft tradition and its beautiful temples. Once again another marvel of the great Vijayanagara Empire, Lepakshi the small town is a rich repository of several mural paintings of the era. Lepakshi has 3 important shrines-siva, vishnu and veerabadhra shrines. Veerabadhra shrine is a huge canvass of the cultural richness.About 500m, North-East of the temple stands India's largest monolithic Nandhi, measuring about 8.25m long and 4,60m high. My visit to Lepakshi along with my students and pals at chittoor remain a sweet memory cherished always....<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/04/lepakshi.html" title="permanent link">7:08 AM</a></em>

      
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    <div class="post"><a name="114545450681978117"></a>
         
    <h3 class="post-title">
	 
	 Hampi
	 
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      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/hampi.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/7797/2727/320/hampi.jpg" border="0" /></a><br /><a href="http://photos1.blogger.com/blogger/7797/2727/1600/hampi2.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/7797/2727/320/hampi2.jpg" border="0" /></a>  <strong><em> "If dreams were made out of stone, it would be Hampi...."</em></strong><br /><strong><em>Krishnadevaraya's Hampi is not only the favourite of Jackie Chan but is the seat of a great culture, the crowning glory of the great Vijayanagara Empire. Now only the ruins remaining, this 14th Century Royal splendour is just ineffable and truly deserves to be one of the World Heritage Centres. I am proud to be the daughter in law of this great cauldron of rich culture. </em></strong><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/04/hampi.html" title="permanent link">6:40 AM</a></em>

      
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    <div class="post"><a name="114544260223355512"></a>
         
    <h3 class="post-title">
	 
	 Thodikalam paintings
	 
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      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/thodikalam%20paintings.0.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/7797/2727/320/thodikalam%20paintings.0.jpg" border="0" /></a><br />This rare mural painting dating back to 16th Century decorates the inside walls of the famous Thodikalam temple located on the Kannur Mananthavady road near Kannavam forest in Kerala. An impeccable beauty to watch.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/04/thodikalam-paintings.html" title="permanent link">3:29 AM</a></em>

      
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    <div class="post"><a name="114544065375500412"></a>
         
    <h3 class="post-title">
	 
	 Sanskriti
	 
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	<p>
      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/Muchilot%20bhagavathy.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/7797/2727/320/Muchilot%20bhagavathy.jpg" border="0" /></a><br /><a href="http://photos1.blogger.com/blogger/7797/2727/1600/kumarakam1.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/7797/2727/320/kumarakam1.jpg" border="0" /></a><br /><strong>Kerala-</strong>The untapped beauty of this lush green state in the Indian subcontinent has immense potential for attracting tourists from all over the world...Its back waters,rivers &amp; sea provide ample scope for <strong>aqua tourism</strong> in addition to <strong>health tourism</strong> with its great <strong>ayurvedic tradition</strong>. The colorful festivals like Onam, Vishu,Pooram etc are really a feast to the eyes.<br /><br />'<strong>Theyyam'</strong> is a gorgeous relegious dance form and is really a way of life for the North Keralites Theyyam is in fact one of the most outstanding ancient dance form of North Kerala. . The word 'Theyyam' originated from 'Daivam' whic means God. The Theyyam or Kolam (a form or shape), represents a mythological, divine or heroic character. There are around 400 Theyyams in northern Kerala. The bizarre head dresses, costumes and body painting and trance like performances are very extraordinary. Each one has a distinguishing headgear and costume made out of natural materials like coconut leaves and bark. Musical accompaniments are chenda, elathalam and kuzhal (horn). The Theyyams are exclusively performed by the male members of the traditional caste groups like Malayan, Vannan, Navilan, Pulayan, Koppalan and Velan. They actually belong to the scheduled castes and tribes. Female roles are also enacted by men wearing suitable makeup and colourful costumes. During the festival season between January and April, Theyyam performances can be seen in most of the Bagavathy Kavu (Temple) at North Malabar during December - April of every year. Unfortunately this divine art form is almost heading towards its extinction due to lack of proper patronage. 'God's own country had become more of a cliche now...it is sad that the Gods are 'dying'! I just hope that Theyyams do not become just another nostalgic memory for the malayalees.....<br />Courtesy:www.kannur.org<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/04/sanskriti.html" title="permanent link">2:54 AM</a></em>

      
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    <h3 class="post-title">
	 
	 Kerala Porota
	 
    </h3>

    
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	<p>
      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/640/DSC00497.jpg"><img style="CLEAR: all; FLOAT: right; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC00497.jpg" border="0" /></a> <a href="http://picasa.google.com/blogger/" target="ext"><img style="BORDER-RIGHT: 0px; PADDING-RIGHT: 0px; BORDER-TOP: 0px; PADDING-LEFT: 0px; BACKGROUND: 0% 50%; PADDING-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-TOP: 0px; BORDER-BOTTOM: 0px; moz-background-clip: initial; moz-background-origin: initial; moz-background-inline-policy: initial" alt="Posted by Picasa" src="http://photos1.blogger.com/pbp.gif" align="middle" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /> Kerala Porota is synonymous with Kerala's hotels or its 'thattukadas'. I just finished my brunch...ate some porotas with my andhra egg curry. Vow! Made for each other they are, yaar ! Ever since my mom told me that easy recipe to make 'porota', I have stopped filling my freezer with those frozen porotas we get at the kerala shops in Birmingham. Though a bit fatty, kerala porota is too good to resist with some real spicy veg or nonveg curry.<br /><strong>Ingredients</strong><br />maida-500g (4 10 porotas)<br />egg-1<br />milk-1/4 cup<br />Oil-3 Tbsp<br />ghee/dalda-2 tbsp(melted) (You can again use oil as well)<br />Water &amp; salt-as required<br /><br />Blend egg well with milk, water and salt and add this to the flour. Knead the mixture well enough to a consistency slightly loose than that of chappathi. Cover the dough with a wet cloth and leave it for 2 or 3hrs. Then divide it into balls of equal size(a big lemon size). Apply some oil and roll it out into thin rounds like chappathi. Again pour some generous amount oil/ghee/dalda and then roll the 'chappathi' from both the ends towards the middle. Hold the 'chappathi' from one end and curl it into a flat round roll. Keep doing the same with the remaining balls. Once finished, take the first roll and roll it out flat using a roller pin once again, not too thin and roast it on a hot tava, pressing it occasionally, so that it starts bulging...Once you have made a few 'porotas' like this, hold 2 porotas and smash it against each other, so that it will turn out to be soft and layered. Serve hot with any of your spicy curries.<br /><br /><a href="http://technorati.com/tag/[KeralaPorota]" rel="tag">[KeralaPorota]</a><br /><a href="http://technorati.com/tag/[Porotta]" rel="tag">[Porotta]</a><br /><a href="http://technorati.com/tag/[Kerala Paratha]" rel="tag">[Kerala Paratha]</a><br /><a href="http://technorati.com/tag/[Kerala food]" rel="tag">[Kerala food]</a><br /><a href="http://technorati.com/tag/[Kerala recipes]" rel="tag">[Kerala recipes]</a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/04/kerala-porota.html" title="permanent link">1:56 AM</a></em>

      
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  <h2 class="date-header">Tuesday, April 18, 2006</h2>

  
    
       
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    <div class="post"><a name="114539357510532767"></a>
         
    <h3 class="post-title">
	 
	 Amma-The endless ocean of divine love
	 
    </h3>

    
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	<p>
      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/Amma.0.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/7797/2727/320/Amma.0.jpg" border="0" /></a><br />Om Amriteswaryai Namaha.Sadguru Mata AmritanandamayiDevi, 'Amma' for all her devotees... has been embracing the world and its sufferings unconditionally for several decades now... I was quite lucky to work in one of her great institutions...Miles away now I Still carry the warmth of that gentle hug in my heart....Humble pranams at the lotus feet of the great apostle of love and world peace....<br /><br /><li><a href="http://www.youtube.com/watch?v=9lwTAYeyv9U">Amma's darshan</a></li><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/04/amma-endless-ocean-of-divine-love.html" title="permanent link">1:49 PM</a></em>

      
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    <div class="post"><a name="114538830905270643"></a>
         
    <h3 class="post-title">
	 
	 My Indo-spanish crossbreed
	 
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	<p>
      <div style="clear:both;"></div>I'm in a mood to experiment more with eggs...this is my new palatal adventure!<br /><span style="color:#cc0000;">Potato-Egg Omelette</span><br />Ingredients:<br />Eggs-6 {wish to make it a little more carniv? u can add some cooked, minced meat too)<br />Potato-2 (medium sized)<br />Shimla Mirch-1 (finely chopped)<br />Onion-1 (finely chopped)<br />Grated cheese-optional<br />Ginger,garlic,salt, pepper-to u'r taste<br />Some corriander leaves- chopped<br />Any veg oil<br />Method:<br />Take a small frying pan. Fry onion,& garlic in oil (any veg oil) till it has become soft and transluscent,add ginger,shimla mirch,corriander leaves,salt &amp;pepper to it,(one after the other), fry for a couple of minutes more,drain and then keep it aside.Cut the potatoes, into very small wafer thin slices and cook over a medium heat until it is quite soft. Mix this potato with the onion mixture, and blend it with the eggs .Add 2tbsp of oil into a the frying pan, when the oil has heated up add the egg-potato-onion mixture to it. You may add some grated cheese on top.Simmer the flame and allow it to cook until the top starts solidifying. Now u need to do a small pan-gymnastics so that you get both the sides cooked.Well there is an easier way.You can toss it on to a plate just like you make a caramel pudding and then cook the other side by once again sliding it back to the pan.There it is! Your Omelette is ready.<br />.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/04/my-indo-spanish-crossbreed.html" title="permanent link">12:12 PM</a></em>

      
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    <div class="post"><a name="114538066801984699"></a>
         
    <h3 class="post-title">
	 
	 vankaya pachi pulusu
	 
    </h3>

    
	         <div class="post-body">
	<p>
      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC00505.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC00505.jpg" border="0" /></a><br /><strong><span style="color:#990000;">A Delicious Brinjal recipe from the land of Kuchipudi</span></strong>.<br /><strong>Ingredients<br /></strong>Brinjals-2 or 3<br />Onions-2<br />garlic-4 pods<br />Green chillies-4 (Hot chillies, slitted)<br />Tamarind-A small lemon size (Tamarind pulp -2 tbsp)<br />Jaggery/Sugar-2tbsp<br />Water -11/2 cup<br />Oil<br />Salt<br /><em><strong>Seasoning:</strong></em><br />Mustard seeds,Cumin seeds, Chana dal,Black gram-1tbsp each<br />Curry leaves-A few<br />Corriander leaves- a small bunch<br /><br /><br /><strong>Method</strong><br /><strong></strong><br />On a simmering flame roast the brinjal, occasionally turning it and when it is soft and done, peel of the skin keeping it under cold running water. Cut the brinjal into small even pieces.Add these pieces to the tamarind juice along with roasted chopped onions,garlic (roast it till it gets a brownish tinge ), chillies, sugar and salt. Add water and Allow it to cook on a low flame till you get the required consistency. Next add the 'tadka' or the seasoning. For the tadka take a small wok. Add 1 tbsp oil and heat it. When the oil is hot enough pop in it all the ingredients for seasoning one after the other and  then  when they have spluttered,add it to the cooked brinjal pulusu.Finally garnish it with some chopped corriander leaves. This generally goes well with rice/chappathi.<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/04/vankaya-pachi-pulusu.html" title="permanent link">10:17 AM</a></em>

      
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    <h3 class="post-title">
	 
	 An Andhra recipe to start with...
	 
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      <div style="clear:both;"></div>Andhra food has always been the favourite for all those with spicy tastebuds. Today I tried a <strong><span style="color:#990000;">tangy egg curry recipe</span></strong> which one of my friends from Andhra has sent....Classy is not the word for it!!<br />******<br /><br /> <br /><br /><a href="http://photos1.blogger.com/blogger/7797/2727/640/DSC00494.jpg"><img style="CLEAR: all; FLOAT: right; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC00494.jpg" border="0" /></a> <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Absolutely easy to do... Boil 3 eggs, give small slits on to it once it is boiled, shallow fry it with a little cayenne powder/chilli powder, a pinch of turmeric and drop into the tangy gravy, simmer it for 10mts and there it is.... ready to go with the steaming rice and my 'pachakaya mezhukkupuratti'.<br />Here is how u make the gravy...<br /><br /><strong>Ingredients</strong><br />1 large onion-chopped<br />4 cloves of garlic<br />4 green chillies<br />1 tsp chilli powder<br />1tsp corriander powder<br />a pinch of turmeric powder<br />a pinch of cumin powder<br />a pinch of methi powder<br />1 or 2tsp tamarind pulp .( You may very well soak a medium sized ball of tamarind in water and extract the juice.)<br />Water-1 or 2 cups( depends on the consistency u need)<br />Salt & a pinch of sugar.<br /><br /><strong>Preparation<br /></strong>Heat oil in a wok, add mustard to splutter, followed by methi powder, garlic, onion , green chilli and all the other powders, roast this for some time.Add the powders preferably after the onion has got roasted to a brownish tinge. To this roasted mixture add water, salt &amp; sugar. Let it boil for some time. Now time to add our boiled eggs and simmer it for some more time until u r happy with the consistency. That's it. Aayipoyinthi!!<br /><br /><strong>Pachakkaya Mezhukkupuratti</strong><br /><br /><br />Today's menu has been real 'ecpc'. <strong><span style="color:#990000;">'Pachakaya mezhukkupuratti'</span></strong> is a <strong>traditional kerala</strong> way of cooking raw banana.<br />*****<br />'Simbly(;-) cut 2 raw bananas into small pieces, put a pinch of turmeric powder, 1tsp chilli powder,1 cup water and leave it to get cooked. Once it is almost done, with the water almost fully evaporated, add any vegetable oil of your choice and coook it for a couple of minutes more. 'sangathi ready'!! <a href="http://picasa.google.com/blogger/" target="ext"><img style="BORDER-RIGHT: 0px; PADDING-RIGHT: 0px; BORDER-TOP: 0px; PADDING-LEFT: 0px; BACKGROUND: 0% 50%; PADDING-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-TOP: 0px; BORDER-BOTTOM: 0px; moz-background-clip: initial; moz-background-origin: initial; moz-background-inline-policy: initial" alt="Posted by Picasa" src="http://photos1.blogger.com/pbp.gif" align="middle" border="0" /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/04/andhra-recipe-to-start-with.html" title="permanent link">5:55 AM</a></em>

      
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  <h2 class="date-header">Monday, April 17, 2006</h2>

  
    
       
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    <h3 class="post-title">
	 
	 Miss Photogenic
	 
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	<p>
      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/pic28253.2.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/7797/2727/320/pic28253.1.jpg" border="0" /></a><br />A rare beauty at its best!!<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/04/miss-photogenic.html" title="permanent link">5:47 AM</a></em>

      
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    <h3 class="post-title">
	 
	 Vishukkani
	 
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	         <div class="post-body">
	<p>
      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC00440.5.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/7797/2727/320/DSC00440.5.jpg" border="0" /></a><br />'Vishu'- the harvest festival from 'God's own country' is very close to every Malayali's heart anywhere in the world....Vishu starts with the symbolic 'vishukkani' heralding the prosperity of another New year and is followed by a sumptuous mouth watering 'sadya'...I tried to recreate the nostalgia at my shropshire home...a vishu away from home<a href="http://photos1.blogger.com/blogger/7797/2727/1600/DSC00440.1.jpg"></a>...<div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/04/vishukkani.html" title="permanent link">5:43 AM</a></em>

      
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    <h3 class="post-title">
	 
	 Dr Raj Kumar-the demi God of Kannada filmdom
	 
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      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/rajkumar.0.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/7797/2727/320/rajkumar.0.jpg" border="0" /></a><br /><em><span style="color:#990000;">'Annavaru'....The legend continues to live in the hearts of millions.... </span></em><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/04/dr-raj-kumar-demi-god-of-kannada.html" title="permanent link">5:39 AM</a></em>

      
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    <h3 class="post-title">
	 
	 Into the world of blogging....
	 
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      <div style="clear:both;"></div><a href="http://photos1.blogger.com/blogger/7797/2727/1600/image002.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/7797/2727/320/image002.jpg" border="0" /></a><div style="clear:both; padding-bottom:0.25em"></div>
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      <em>posted by indianadoc @ <a href="http://isouthpotpourri.blogspot.com/2006/04/into-world-of-blogging.html" title="permanent link">1:29 AM</a></em>

      
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            <div id="profile-container"> <h2 class="sidebar-title">About Me</h2> <dl class="profile-datablock">   <dt class="profile-img"> <a href="http://www.blogger.com/profile/11309408721800142368"> <img width="80" alt=" My Photo" src="http://photos1.blogger.com/blogger/7797/2727/1600/DSC01713.0.jpg" height="67">   </a> </dt>   <dd class="profile-data">  <strong>Name:</strong>  indianadoc   </dd>  <dd class="profile-data">  <strong>Location:</strong>  GB   </dd>  </dl>  <p class="profile-textblock"> <strong><em>Inspired by two great mothers who are excellent cooks.




Disclaimer Notice!!
The blogger aims to share the recipes that have been tested in lab conditions in her kitchen on her guinea pig called husband but shall not be responsible for any casualties arising from the trial of the ingredients.The blogger would also like to make a notice here that recipes are just guidelines and not absolute. One may add one's common sense and instinct whereever necessary. (Just kidding!!)This is just a democratic platform to share my knowledge and the acquired ones too.</em></strong> </p>  <p class="profile-link"> <a href="http://www.blogger.com/profile/11309408721800142368">View my complete profile</a> </p> </div> 
    
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  <h2 class="sidebar-title">Previous Posts</h2>

    <ul id="recently">
    
        <li><a href="http://isouthpotpourri.blogspot.com/2007/02/magic-of-cinnamon-honey_117101892671040091.html">Magic of Cinnamon &amp; Honey!</a></li>
     
        <li><a href="http://isouthpotpourri.blogspot.com/2007/02/potpourri.html">A potpourri</a></li>
     
        <li><a href="http://isouthpotpourri.blogspot.com/2006/12/wish-you-all-wonderful-new-year.html">Wish You All A Wonderful New Year!</a></li>
     
        <li><a href="http://isouthpotpourri.blogspot.com/2006/09/kabhi-alwida-na-kehna.html">Kabhi Alwida Na Kehna....</a></li>
     
        <li><a href="http://isouthpotpourri.blogspot.com/2006/09/chow-chow-bathpuri-with-alu-bhaji.html">Chow chow bath&amp;Puri with Alu bhaji</a></li>
     
        <li><a href="http://isouthpotpourri.blogspot.com/2006/09/crab-masala-shami-kabab.html">Crab Masala &amp; Shami Kabab</a></li>
     
        <li><a href="http://isouthpotpourri.blogspot.com/2006/09/onasadya-small-glimpse.html">Onasadya-a small glimpse</a></li>
     
        <li><a href="http://isouthpotpourri.blogspot.com/2006/09/hearty-onam-wishes.html">Hearty Onam wishes!!</a></li>
     
        <li><a href="http://isouthpotpourri.blogspot.com/2006/08/double-ka-meethashahi-tukre-jfi-milk.html">Double Ka Meetha/Shahi Tukre-JFI-Milk</a></li>
     
        <li><a href="http://isouthpotpourri.blogspot.com/2006/08/naivedyam.html">Naivedyam</a></li>
     
  </ul>
    
  <h2 class="sidebar-title">Archives</h2>
    <ul class="archive-list">

   	  
    	<li><a href="http://isouthpotpourri.blogspot.com/2006_04_01_archive.html">April 2006</a></li>
	  
    	<li><a href="http://isouthpotpourri.blogspot.com/2006_05_01_archive.html">May 2006</a></li>
	  
    	<li><a href="http://isouthpotpourri.blogspot.com/2006_06_01_archive.html">June 2006</a></li>
	  
    	<li><a href="http://isouthpotpourri.blogspot.com/2006_07_01_archive.html">July 2006</a></li>
	  
    	<li><a href="http://isouthpotpourri.blogspot.com/2006_08_01_archive.html">August 2006</a></li>
	  
    	<li><a href="http://isouthpotpourri.blogspot.com/2006_09_01_archive.html">September 2006</a></li>
	  
    	<li><a href="http://isouthpotpourri.blogspot.com/2006_12_01_archive.html">December 2006</a></li>
	  
    	<li><a href="http://isouthpotpourri.blogspot.com/2007_02_01_archive.html">February 2007</a></li>
	  

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<h2 class="sidebar-title">Menu from my Kitchen</h2>
    <ul>
<form name="Vegetarian">
<select name="Vegetarian" style="width:190px;" style="color:#921E00;font-size:12px;Trebuchet MS;" 

onChange="location= 

Vegetarian.options[Vegetarian.selectedIndex].value"><option value=''>Vegetarian</option>
<option value="http://isouthpotpourri.blogspot.com/2006/04/andhra-recipe-to-start-with.html#linksl">PachakkayaMezhukkupuratti</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/padavalanga-parippu-erissery.html#links">PadavalangaParippuErissery</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/naranga-pulissery.html#links">NaarangaPulissery</option>
<option value="http://isouthpotpourri.blogspot.com/2006/04/vankaya-pachi-pulusu.html#linksl">VankayaPachiPulusu</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/vankaya-batata-fry.html#links">VankayaBatataFry</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/tomato-pappu.html#links">TomatoPappu</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/sabakki-pappudill-dal.html#links">SabakkiPappu/DillDal</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/sabakshi-soppu-curry_01.html#links">SabakshiSoppuCurry</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/hurulikalusoppuhusali.html#links">HurulikaluHusali</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/mulakaya-paluposinakoora.html#links">MulakayaPaluposinakoora</option>
<option value="http://isouthpotpourri.blogspot.com/2006/04/aviyal-north-kerala-style.html#links">Aviyal</option>
<option value="http://isouthpotpourri.blogspot.com/2006/08/patrani-machi-kurukku-kaalan.html#links">KurukkuKaalan</option>
<option value="http://isouthpotpourri.blogspot.com/2006/04/mamidi-pappumango-dal-compu-geeks.html#links">Mamidipappu</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/dal-makhani_30.html#links">DalMakhani</option>
<option value="http://isouthpotpourri.blogspot.com/2006/04/paneer-varavu-vegetarians-anda-bhurji.html#links">PaneerVaravu</option>
<option value="http://isouthpotpourri.blogspot.com/2006/04/thalipeeth-north-indian-speciality.html#links">Thalipeeth</option>
<option value="http://isouthpotpourri.blogspot.com/2006/04/parsi-cuisine.html#links">ParsiPatra</option>
<option value="http://isouthpotpourri.blogspot.com/2006/04/kovakka-ularthiyathudondakkai-veppudu.html#links">KovakkaUlarthiyathu</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/malabar-neipathiriporichapathiri.html#links">CherupayarIshtu</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/cherupayar-curry.html#links">CherupayarCurry</a></option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/simple-meal-meme.html#links">MaathanErissery</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/north-malabar-injicurryinjithair.html#links">Injicurry/Injithair</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/vellarikka-pulingurry.html#links">VellarikkaPulingurry</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/simple-meal-meme.html#links">CabbageVaravu</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/nuvvulu-capsicum-veppudu.html#links">NuvvuluCapsicumVeppudu</option>
<option value="http://isouthpotpourri.blogspot.com/2006/04/chutta-mulaku-chammanthi_28.html#links">ChuttaMulakuChammanthi</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/muringakkai-vathakulambu.html#links">MuringakkaiVathakulambu</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/kannada-adikemaneyintha-onthu-kadi.html#links">Kadi</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/dodda-menshinkai-majjige-huli.html#links">DoddaMenshinkaiMajjigeHuli</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/rasam-rasamwhat-rasamsappidreengala.html#links">TomatoRasam</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/rasam-rasamwhat-rasamsappidreengala.html#links">Mysore Rasam</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/rasam-rasamwhat-rasamsappidreengala.html#links">NimbuRasam</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/rasam-rasamwhat-rasamsappidreengala.html#links">VeppinpooRasam/NeemRasam</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/rasam-rasamwhat-rasamsappidreengala.html#links">MadrasRasam</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/rasam-rasamwhat-rasamsappidreengala.html#links">DalRasam</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/rasam-rasamwhat-rasamsappidreengala.html#links">CuminRasam/SeeragamRasam</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/rasam-rasamwhat-rasamsappidreengala.html#links">PepperRasam</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/namboori-sambar_05.html#links">NambooriSambar</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/simple-meal-meme.html#links">MoruVaruthittathu</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/sweet-corn-chaat_13.html#links">SweetCornChaat</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/sabji-hariyali.html#links">Sabjihariyali</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/fusion-cauliflower-curry.html#links">CauliflowerCurry</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/cute-n-tasty-enoki-mushrooms.html#links">EnokiMushrooms</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/broccoli-cauliflower-paneer-koottu.html#links">BroccoliCauliflowerKoottu</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/left-over-recipe-potato-finger-chips.html#links">PotatoFingerChipsVaravu</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/soya-chineseleaves-masala.html#links">SoyaChineseleavesMasala</option>
<option value="http://isouthpotpourri.blogspot.com/2006/04/lasagne-love-at-first-sight.html#links">Lasagne</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/my-experiments-with-pasta.html#links">Pasta</option>
</select>
</form>
<form name="Nonvegetarian">
<select name="Nonvegetarian" style="width:190px;" style="color:#921E00;font-size:12px;Trebuchet MS;" 

onChange="location= 

Nonvegetarian.options[Nonvegetarian.selectedIndex].value"><option value=''>Nonvegetarian</option>
<option value="http://isouthpotpourri.blogspot.com/2006/04/honey-chicken.html#linksl">HoneyChicken</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/kaju-chicken.html#links">Kaju chicken</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/spicy-tangy-grilled-chicken.html#links">TangyGrilledChicken</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/grilled-chicken-drumstick.html#links">GrilledChicken</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/batter-fried-chicken_16.html#links">BatterFriedChicken</option>
<option value="http://isouthpotpourri.blogspot.com/2006/08/kozhi-varuthathu-very-hot-chicken.html#links">KozhiVaruthathu</option>
<option value="http://isouthpotpourri.blogspot.com/2006/08/pudina-chicken-prawn-roast.html#links">PudinaChicken</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/chicken-pickle.html#links">ChickenPickle</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/chicken-pizza.html#links">ChickenPizza</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/chicken-upma.html#links">ChickenUpma</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/lehsani-murgh-frygarlic-chicken-fry.html#links">LehsaniMurghFry</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/mutta-choru-malabar-kozhi-curry.html#links">MalabarKozhiCurry</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/chicken-paneer-kababs.html#links">ChickenPaneerKabab</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/sabut-bhuna-kukker.html#links">SabutBhunaKukker</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/mutton-chops-curry-in-honey-n-cocum.html#links">HoneyCocumMuttonChops</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/mutton-sheekh-kabab.html#links">MuttonSheekhKabab</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/chicken-paneer-kababs.html#links">ChickenPaneerKabab</option>
<option value="http://isouthpotpourri.blogspot.com/2006/04/bannu-kabab.html#links">BannuKabab</option>
<option value="http://isouthpotpourri.blogspot.com/2006/04/turkey-masala.html#links">TurkeyMasala </option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/pepper-bacon-hot-n-spicy-indo-anglian.html#links">Pepper Bacon</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/neichor-toddy-shop-style-mutton.html#links">ToddyshopMuttonCurry</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/mutton-ishtumutton-stew_21.html#links">MuttonIshtu/MuttonStew</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/gongura-mamsam-andhra-speciality.html#links">GonguraMamsam</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/fish-manchurian_05.html#links">ChickenManchurian</option>
</select><br>
</form>
</form>
<form name="Seafood">
<select name="Seafood" style="width:190px;" style="color:#921E00;font-size:12px;Trebuchet MS;" 

onChange="location= 

Seafood.options[Seafood.selectedIndex].value"><option value=''>Seafood</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/malabar-meen-biriyani_115107197955985485.html#links">MalabarMeenbiriyani</option>
<option value="http://isouthpotpourri.blogspot.com/2006/08/chemmeenprawn-biryani-seafood-bhurjhi.html#links">SeafoodBurjhi</option>
<option value="http://isouthpotpourri.blogspot.com/2006/04/something-fishy.html#links">BabySharkFry</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/crab-fry.html#links">CrabFry</option>
<option value="http://isouthpotpourri.blogspot.com/2006/08/patrani-machi-kurukku-kaalan.html#links">PatraniMachi</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/silver-pomfret-fryavoli-porichathu.html#links">PomfretFry</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/thalassery-ayila-curry.html#links">ThalasseryAyilaCurry</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/fish-molyfish-in-coconut-milk-gravy.html#links">FishMoly</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/mulakaracha-meen-curry.html#links">MulakarachaMeenCurry</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/meen-thoran.html#links">Meen thoran</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/koonthal-currykalamari-fry.html#links">Koonthalcurry</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/koonthal-currykalamari-fry.html#links">KalamariFry/SquidFry</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/crunchy-prawn-fry.html#links">CrunchyPrawnFry</option>
<option value="http://isouthpotpourri.blogspot.com/2006/08/pudina-chicken-prawn-roast.html#links">Prawnroast</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/koonthal-currykalamari-fry.html#links">KoonthalPeeraPattichathu</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/chepa-pulusu.html#links">ChepalaPulusu</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/batter-fried-chicken_16.html#links">RoyaluPachiMasala</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/ayila-porichathundu.html#links">AyilaPorichathu</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/scrambled-herring-roe.html#links">ScrambledHerringRoe</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/green-chilli-king-fish-fry.html#links">Gr.chilliKingFishFry</option>
<option value="http://isouthpotpourri.blogspot.com/2006/04/fish-curry-with-grapes-in-masala.html#links">Fishcurry w Grapes</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/naadan-mathi-puliyum-mulakum.html#links">NaadanMathiPuliyumMulakum</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/unakka-chemmeen-currydry-shrimp-curry_25.html#links">UnakkaChemmeenCurry</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/punjabi-fish-frybatter-fried-fish.html#links">PunjabiFishFry</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/capsicum-sea-food-medley.html#links">Capsicumseafoodmedley</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/mushroom-honey-prawn.html#links">MushroomHoneyPrawn</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/fish-manchurian_05.html#links">FishManchurian</option>
</select>
</form>
<form name="Eggarian">
   <select name="Eggarian"  style="width:190px;" style="color:#921E00;font-size:12px;Trebuchet MS;" 

onChange="location= Eggarian.options[Eggarian.selectedIndex].value"><option value="">Eggarian</option>
<option value="http://isouthpotpourri.blogspot.com/2006/04/andhra-recipe-to-start-with.html#links">AndhraEggCurry </option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/kobbariannamomelette-curry.html#links">OmeletteCurry</option>
<option value="http://isouthpotpourri.blogspot.com/2006/04/anda-shimla-mirchi.html#links">AndaShimlaMirchi</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/mutta-puli.html#links">MuttaPuli</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/egg-roast.html#links">EggRoast</option>
<option value="http://isouthpotpourri.blogspot.com/2006/04/my-indo-spanish-crossbreed.html#linksl">IndoSpanishOmelette</option>
<option value="http://isouthpotpourri.blogspot.com/2006/04/microwave-caramel-egg-pudding.html#links">CaramelEggPudding</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/simple-meal-meme.html#links">BoiledEggBurjhi</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/chattipathiri-malabar-muslimmappila.html#links">ChattiPathiri</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/mutta-kuzhalappamlove-lett_115132561395511654.html#links">MuttaKuzhalappam</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/kothu-porottachilli-porotta.html#links">KothuPorota</option>
</form>
</select>

<form name="Rice">
<select name="Rice"style="width:190px;" style="color:#921E00;font-size:12px;Trebuchet MS;" 
onChange="location= Rice.options[Rice.selectedIndex].value"><option value=''>Rice</option>
<option value="http://isouthpotpourri.blogspot.com/2006/04/curd-ricethair-sadambagara-bathcool.html#links">CurdRice/ThairSadam</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/rasam-rasamwhat-rasamsappidreengala.html#links">MilaguSadam</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/neichor-toddy-shop-style-mutton.html#links">Neichor</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/jhatpat-khichdi.html#links">JhatpatKhichdi</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/kobbariannamomelette-curry.html#links">KobbariAnnam/CoconutRice</option>
<option value="http://isouthpotpourri.blogspot.com/2006/08/pudina-annampudinarice.html#links">PudinaRice/PudinaAnnam</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/mutta-choru-malabar-kozhi-curry.html#links
<option value="http://isouthpotpourri.blogspot.com/2006/04/tomato-bath-with-grean-peas.html#links">TomatoBath</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/bisibelebath.html#links">Bisibelebath</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/huliannapuliogaraitamarindrice.html#links">Hulianna/Puliogarai/TamarindRice</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/chithrannamlemon-rice.html#links">Chithrannam/Lemonrice</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/danima-annampome-rice.html#links">DanimaAnnam/PomeRice</option>
<option value="http://isouthpotpourri.blogspot.com/2006/08/happy-vinayaka-chathurthi.html#links">Venpongal</option>
<option value="http://isouthpotpourri.blogspot.com/2006/08/happy-vinayaka-chathurthi.html#links">MamidikayaAnnam/Mangorice</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/left-over-rice-recipe-potato-rice.html#links">PotatoRice</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/chinese-fried-rice.html#links">ChineseFriedRice</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/ari-pathiri-malabar-muslim-specialitya.html#links">AriPathiri</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/malabar-neipathiriporichapathiri.html#links">Neipathiri/PorichaPathiri</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/oru-puttu-vishesham.html#links">Puttu</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/itlu-idli.html#links">Idli</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/pidispiced-rice-dumplings-traditional.html#links">Pidi</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/pidispiced-rice-dumplings-traditional.html#links">Thakoli</option>
<option value="http://isouthpotpourri.blogspot.com/2006/04/steamed-unni-palappam.html#links">UnniPaalappam</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/thenga-dosakobbari-dosacoconut-dosa.html#links">ThengaDosa/KobbariDosa</option>
<option value="http://isouthpotpourri.blogspot.com/2006/04/ragi-mudde-kannadigas-favourite.html#links">RagiMudha</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/pidispiced-rice-dumplings-traditional.html#links">RiceSoup</option>
</select>
</form>
<form name="BreadsAndParathas">
<select name="BreadsAndParathas" style="width:190px;" style="color:#921E00;font-size:12px;Trebuchet MS;" 
onChange="location= BreadsAndParathas.options[BreadsAndParathas.selectedIndex].value"><option value=''>BreadsAndParathas</option>
<option value="http://isouthpotpourri.blogspot.com/2006/04/kerala-porota.html#links">KeralaPorotta</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/egg-paratha-baida-paratha.html#links">BaidaParatha/EggParatha</option>
<option value="http://isouthpotpourri.blogspot.com/2006/04/in-memory-of-those-naans.html#links">Naan</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/chappathi-for-beginners.html#links">Chappathi</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/onion-bread-indo-european-fusion.html#links">OnionBread</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/kothu-porottachilli-porotta.html#links">KothuPorota</option>
</select>
</form>
<form name="DessertsAndSnacks">
   <select name="DessertsAndSnacks"  style="width:190px;" style="color:#921E00;font-size:12px;Trebuchet MS;" 

onChange="location= DessertsAndSnacks.options[DessertsAndSnacks.selectedIndex].value"><option value=''>DessertsAndSnacks</option>
<option value="http://isouthpotpourri.blogspot.com/2006/04/microwave-caramel-egg-pudding.html#links">CaramelEggPudding</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/tapioca-pudding.html#links">TapiocaPudding</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/hot-chocolate-biscuit-pudding_26.html#links">HotChocolateBiscuitPudding</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/strawberrywhitechocolatepayasam.html#links">StrawberryChocolatePayasam</option>
<option value="http://isouthpotpourri.blogspot.com/2006/08/naivedyam.html#links">KadumPayasam</option>
<option value="http://isouthpotpourri.blogspot.com/2006/08/naivedyam.html#links">Palpayasam</option>
<option value="http://isouthpotpourri.blogspot.com/2006/08/naivedyam.html#links">Pongalapayasam</option>
<option value="http://isouthpotpourri.blogspot.com/2006/08/naivedyam.html#links">Panchamrutam</option>
<option value="http://isouthpotpourri.blogspot.com/2006/08/naivedyam.html#links">Trimadhuram</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/semiyapayasam.html#links">SemiyaPayasam</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/parippu-prathaman.html#links">ParippuPrathaman</option>
<option value="http://isouthpotpourri.blogspot.com/2006/08/all-about-jack.html#links">Chakkayada</option>
<option value="http://isouthpotpourri.blogspot.com/2006/08/all-about-jack.html#links">Chakkavaratty</option>
<option value="http://isouthpotpourri.blogspot.com/2006/08/all-about-jack.html#links">JackfruitJam</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/strawberrysrikhandjelly.html#links">StrawberrySrikhandJelly</option>
<option value="http://isouthpotpourri.blogspot.com/2006/04/tirunelveli-romance.html#links">TirunelveliHalwa</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/mysorepak.html#links">MysorePak</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/gajar-ka-halwa-microwave-method.html#links">GajarHalwa</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/potato-halwa.html#links">PotatoHalwa</option>
<option value="http://isouthpotpourri.blogspot.com/2006/08/double-ka-meethashahi-tukre-jfi-milk.html#links">BreadPudding</option>
<option value="http://isouthpotpourri.blogspot.com/2006/08/double-ka-meethashahi-tukre-jfi-milk.html#links">DoubleKaMeetha/ShahiTukre</option>
<option value="http://isouthpotpourri.blogspot.com/2006/04/tirunelveli-romance.html#links">AtteKaSeera</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/thenga-pak.html#links">ThengaPak</option>
<option value="http://isouthpotpourri.blogspot.com/2006/04/unniappam.html#linksl">Unniappam</option>
<option value="http://isouthpotpourri.blogspot.com/2006/04/sweet-sondesh-from-gujarat.html#links">Sondesh </option>
<option value="http://isouthpotpourri.blogspot.com/2006/04/sweet-sondesh-from-gujarat.html#links">MishtiDoi </option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/chattipathiri-malabar-muslimmappila.html#links">ChattiPathiri</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/balley-balleydahi-bhalley.html#links">DahiBhalley</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/fried-modakam_27.html#links">FriedModakam</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/kappa-vadatapioca-fritters.html#links">KappaVada</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/pazhampori-chaayapazham-porivadachaya.html#links">Pazhampori</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/turkey-pakoda.html#links">TurkeyPakoda</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/sukhiyan.html#links">Sukhiyan</option>
<option value="http://isouthpotpourri.blogspot.com/2006/08/happy-vinayaka-chathurthi.html#links">KaraBoondhi&Mixture</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/kothu-porottachilli-porotta.html#links">KothuPorota/ChilliPorota</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/mirchi-bajji.html#links">MirchiBajji</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/methi-alu-tikki-inarrabbiata-sauce.html#links">MethiAluTikki</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/mutta-kuzhalappamlove-lett_115132561395511654.html#links">MuttaKuzhalappam/loveletter</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/french-fries.html#links">FenchFries</option>
</select>
</form>
<form name="Fruits">
<select name="Fruits" style="width:190px;" style="color:#921E00;font-size:12px;Trebuchet MS;"  
onChange="location= Fruits.options[Fruits.selectedIndex].value"><option value=''>Fruits</option>
<option value="http://isouthpotpourri.blogspot.com/2006/04/jammy-jammy.html#links">StrawberryJam</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/strawberrysrikhandjelly.html#links">StrawberrySrikhandJelly</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/raspberry-milk-shake_13.html#links">RaspberryMilkShake</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/ambrosia.html#links">Ambrosia</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/raspberry-kaaram-chutney_114986651278689029.html#links">RaspberryKaaramChutney</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/towards-healthy-lifefruit-chaat.html#links">FruitChaat</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/avocado-gulkhand.html#links">AvocadoGulkhand</option>
</select>
</form>

<form name="MalabarRecipes">
   <select name="MalabarRecipes"  style="width:190px;" style="color:#921E00;font-size:12px;Trebuchet MS;" 
onChange="location= MalabarRecipes.options[MalabarRecipes.selectedIndex].value"><option value="">MalabarRecipes</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/malabar-meen-biriyani_115107197955985485.html#links">MalabarMeenBiriyani</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/naadan-mathi-puliyum-mulakum.html#links">NaadanMathiPuliyumMulakum</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/thalassery-ayila-curry.html#links">ThalasseryAyilaCurry</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/ari-pathiri-malabar-muslim-specialitya.html#links">AriPathiri/NermaPathiri</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/malabar-neipathiriporichapathiri.html#links">Neipathiri/PorichaPathiri</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/malabar-neipathiriporichapathiri.html#links">CherupayarIshtu</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/chattipathiri-malabar-muslimmappila.html#links">ChattiPathiri</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/mutta-choru-malabar-kozhi-curry.html#links">MalabarKozhiCurry</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/mutton-ishtumutton-stew_21.html#links">MuttonIshtu</option>

</select>
</form>
<form name="Miscellaneous">
   <select name="Miscellaneous"  style="width:190px;" style="color:#921E00;font-size:12px;Trebuchet MS;" 
onChange="location= Miscellaneous.options[Miscellaneous.selectedIndex].value"><option value="">Miscellaneous</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/balley-balleydahi-bhalley.html#links">ChaatMasala</option>
</select>
</form>

<form name="MyriadMusings">
   <select name="MyriadMusings"  style="width:190px;" style="color:#921E00;font-size:12px;Trebuchet MS;" 
onChange="location= MyriadMusings.options[MyriadMusings.selectedIndex].value"><option value="">MyriadMusings</option>
<option value="http://isouthpotpourri.blogspot.com/2006/04/into-world-of-blogging.html#linksl">Birth</option>
<option value="http://isouthpotpourri.blogspot.com/2006/04/dr-raj-kumar-demi-god-of-kannada.html#linksl">DrRajKumar</option>
<option value="http://isouthpotpourri.blogspot.com/2006/04/vishukkani.html#linksl">Vishukkani </option>
<option value="http://isouthpotpourri.blogspot.com/2006/04/miss-photogenic.html#linksl">Nature'sgrace</option>
<option value="http://isouthpotpourri.blogspot.com/2006/04/amma-endless-ocean-of-divine-love.html#links">Amma</option>
<option value="http://isouthpotpourri.blogspot.com/2006/04/sanskriti.html#links">KeralaSanskriti</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/when-neela-kurinji-bloomsthe-blue.html#links">NeelaKurinji</option>
<option value="http://isouthpotpourri.blogspot.com/2006/04/thodikalam-paintings.html#links">Thodikalam</option>
<option value="http://isouthpotpourri.blogspot.com/2006/04/hampi.html#links">Hampi </option>
<option value="http://isouthpotpourri.blogspot.com/2006/04/lepakshi.html#links">Lepakshi</option>
<option value="http://isouthpotpourri.blogspot.com/2006/04/on-banks-of-vaigai.html#linksl">Madura</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/simple-meal-meme.html#links">SimpleMealMeme</option>
<option value="http://isouthpotpourri.blogspot.com/2006/04/spice-bazaar-of-world-india_29.html#links">SpizeBazaar</option>
<option value="http://isouthpotpourri.blogspot.com/2006/04/spice-bazaar-of-world-indiahot-n-spicy.html#links">SpizeBazaar</option>
<option value="http://isouthpotpourri.blogspot.com/2006/05/to-all-mothers-of-world.html#links">Aayiram</options>
<option value="http://isouthpotpourri.blogspot.com/2006/06/my-spice-bazaar_115123505055901028.html#links">Spices,Spices!!</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/memeten-things-i-miss-of-moms-cooking_21.html#links">MommaMeme</option>
<option value="http://isouthpotpourri.blogspot.com/2006/06/hmmmouth-watering.html#links">Mouthwatering</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/when-will-this-manslaughter-end.html#links">MumbaiBlast</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/far-from-burning-chillies.html#links>FromBurningChillies</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/my-first-cook-books.html#links>CookBooks</option>
<option value="http://isouthpotpourri.blogspot.com/2006/07/in-memoriamfive-long-years.html#links">In Memoriam</option>
<option value="http://isouthpotpourri.blogspot.com/2006/08/naivedyam.html#links">Naivedyam</option>
<option value="http://isouthpotpourri.blogspot.com/2006/08/happy-vinayaka-chathurthi.html#links">VinayakaChathurthi</option>
</select>
</form>
 </ul>
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<h6 class="sidebar-title">Excellent collection</h6>
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<h6 class="sidebar-title">The Bible of MalabarMuslimCookery</h6>
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<h6 class="sidebar-title">RealValueforMoney</h6>
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<h2 class="sidebar-title">Adorable Foodies</h2>
<ul>

              
          <li> <a href="http://www.aayisrecipes.com/">Aayi's Recipes</a></li>
          <li> <a href="http://deepann.wordpress.com/">Annita</a></li>
          <li> <a href="http://www.anthonyskitchen.blogspot.com/">Anthony</a></li>
          <li><a href="http://food-n-more.blogspot.com/">Anupama</a></li>
          <li> <a href="http://bhakshanam.wordpress.com/">Aparna</a></li>
          <li> <a href="http://arcthomas.blogspot.com/">Archana</a></li>
          <li><a href="http://www.aromacookery.com/">Aroma</a></li>
          <li> <a href="http://food-forthought.blogspot.com/">Ashwini</a></li>
          <li><a href="http://www.cforcooking.com/">C-forcooking</a</li>
          <li> <a href= "http://akshayapatra.blogspot.com/">Chandrika</a></li>
          <li><a href="http://chocoholicmemoirs.blogspot.com/">Chocoholic</a></li>
          <li><a href="http://coffeepot.wordpress.com/">Coffeepot</a></li>
    	 <li> <a href="http://cookingmedley.blogspot.com/">Cooking Medley</a></li>
          <li> <a href="http://cookingtheory.blogspot.com/">Cooking Theory</a></li>
          <li> <a href="http://neelusutopia.blogspot.com/">Crossroads</a></li>
          <li> <a href="http://culinarygems.blogspot.com/">Culinary Gems</a></li>
          <li> <a href="http://recipelist.blogspot.com/">Curry in a Hurry</a></li>  
          <li> <a href="http://eatingasia.typepad.com/">Eating</a</li>     	
          <li> <a href="http://food-n-more.blogspot.com/">Food n More</a></li>
          <li> <a href="http://gattinamia.blogspot.com/">Gattina</a></li>
          <li> <a href="http://greenchutney.blogspot.com/">Green green chutney</a></li>
          <li> <a href="http://happyburp.blogspot.com/">Happy Burp</a></li>
	 <li> <a href="http://www.hookedonheat.com/">Hooked on Heat</a></li>
          <li> <a href="http://indosungod.blogspot.com/">IndoSunGod</a></li>
          <li> <a href="http://kalynskitchen.blogspot.com/">Kalyn</a></li>
          <li> <a href="http://kitchenmate.blogspot.com/">Karthikannan</a></li>  	 
    	 <li> <a href="http://kitchenwonders.blogspot.com/">Kitchen Wonders</a></li>
    	 <li> <a href="http://krishnaarjuna.blogspot.com/">Krishna and Arjuna</a></li>
          <li> <a href="http://manpasand.blogspot.com/">Krithika</a></li>
          <li> <a href="http://mtastes.blogspot.com/">Lera</a></li>
          <li> <a href="http://injimanga.blogspot.com/">LG</a></li>
    	 <li> <a href="http://limadelhi.blogspot.com/">Lima Beans and Delhi Chaat</a></li>
          <li> <a href="http://outofthegarden.wordpress.com/">Linda - Out of the Garden</a></li>
          <li> <a href="http://luvbitesforall.blogspot.com/">LoveBites</a></li>
          <li> <a href="http://love4cooking.blogspot.com/">Love For Cooking</a></li>
          <li> <a href="http://www.madmanweb.com/gallery/food">Madman</a></li>  
          <li> <a href="http://www.nandyala.org/mahanandi/">Mahanandi</a></li>
          <li> <a href="http://indianfoodrocks.blogspot.com/">Manisha</a></li>
          <li> <a href="http://masalamagic.blogspot.com/">Masala Magic</a></li>
	 <li> <a href="http://www.menutoday.blogspot.com/">Menu today</a></li>
	 <li> <a href="http://meenalmehta1.blogspot.com/">Meenal's Kitchen</a></li>
          <li> <a href="http://whatsforlunchhoney.blogspot.com/">Meeta</a></li>
          <li> <a href="http://coconutchutney.blogspot.com/">Monisha</a></li>
	 <li> <a href="http://myindiancooking.blogspot.com/">My Home</a> </li>
    	 <li> <a href="http://myrasoi.blogspot.com/">My rasoi-lakshmi</a></li>
          <li> <a href="http://mtastes.blogspot.com/">Myriad Tastes</a></li>
          <li> <a href="http://trialsnerror.blogspot.com/">Nabeela</a></li>
          <li> <a href="http://nilasworld.blogspot.com/"> Nila's World</a></li>
          <li> <a href="http://www.onehotstove.blogspot.com/">Nupur</a></li>
          <li> <a href="http://outofthegarden.wordpress.com/">Out of the Garden</a></li>
          <li> <a href="http://thecookingadventuresofchefpaz.blogspot.com/">Paz</a></li> 
          <li> <a href="http://keeptrying.wordpress.com/">Past, Present and Me</a></li>
          <li> <a href="http://theeasycookbook.blogspot.com/">Preeti</a</li>    
          <li> <a href="http://premascookbook.blogspot.com/">Prema</a></li>
          <li> <a href="http://akshayapaatram.blogspot.com/">Priya-A</a></li>
    	 <li> <a href="http://dailygirlblog.blogspot.com/">Priya's Kitchen</a></li>
          <li> <a href="http://pusiva.blogspot.com/">Pushpa</a></li>
          <li> <a href="http://vantakalu.blogspot.com/">Raji</a></li>
          <li> <a href="http://rasbhara.blogspot.com/">Rasbhara Recipes</a></li>
          <li> <a href="http://adukkala.blogspot.com/">Renu</a></li>
          <li> <a href="http://greenchutney.blogspot.com/">Reshma</a></li>
    	 <li> <a href="http://en-ulagam.blogspot.com/">Revathi</a></li>
          <li> <a href="http://myworksh0p.blogspot.com/">RP</a></li>
          <li> <a href="http://ruchii.wordpress.com/">Ruchi</a></li>
          <li><a href="http://saffronandpepper.blogspot.com/">Saffron</a</li>
    	 <li> <a href="http://saffronhut.blogspot.com/">Saffron Hut</a></li>
          <li> <a href="http://saffrontrail.blogspot.com/">Saffron Trail</a></li>
    	 <li> <a href="http://sailusfood.com/">Sailu</a></li>
          <li> <a href="http://mysamayal.blogspot.com/">Samayal</a></li>
	 <li> <a href="http://www.santhiskitchen.com/">Santhi</a></li>
          <li> <a href="http://immigrantrecipes.blogspot.com/">Sarah</a></li>
          <li> <a href="http://malluspice.blogspot.com/">Shaheen</a></li>
          <li> <a href="http://shankari-rajesh.blogspot.com/">Shankari</a></li>
          <li> <a href="http://spicehut.blogspot.com/">Spicehut</a></li>
          <li> <a href="http://spicycuisine.blogspot.com/">Spicy Indian Cuisine</a></li>
          <li> <a href="http://spiceisright.blogspot.com/">Spice is right</a></li>
          <li> <a href="http://sumiskitchen.blogspot.com/">Sumi</a></li>
          <li> <a href="http://kitchenwonders.blogspot.com/">Sumitha'sWonder</a></li>
          <li> <a href="http://sugarsandsspice.wordpress.com/"> Sugar & Spice-Priya</a></li>
          <li> <a href="http://healthynspicy.blogspot.com/">Surya</a></li>
	 <li> <a href="http://srefoodblog.blogspot.com/">Syamala</a></li>
          <li> <a href="http://tastecorner.blogspot.com/">Taste corner</a></li>
    	 <li> <a href="http://thecookscottage.typepad.com/">The Cook's Cottage</a></li>
          <li> <a href="http://kodaliskitchen.blogspot.com/">Tanuja</a></li> 	 
          <li> <a href="http://tinascooking.blogspot.com/">Tina</a></li>
          <li><a href="http://28cooks.blogspot.com/">28cooks</a></li>
          <li> <a href="http://happyburp.blogspot.com/">Vaishali</a></li>
          <li> <a href="http://www.orugallu.net/vinDu//">Vindhu</a></li>
          <li> <a href="http://vineelascooking.blogspot.com/">Vineela</a></li>
          <li> <a href="http://www.mydhaba.blogspot.com/">VKN</a> </li>
          <li> <a href="http://what2cook2day.blogspot.com/">What to cook today</a></li>   
</ul>
 <h2 class="sidebar-title">BlogEvents</h2>

          <li><a href="http://santhiskitchen.netfirms.com/nfblog/?p=86">JFI Flour</a></li>
          <li><a href="http://www.sailusfood.com/2006/07/10/round-up-of-jihva-for-ingredients-dal/">JFI-Dal</a></li>
          <li><a href="http://www.nandyala.org/mahanandi/jihv-for-ingredients-jfi/jihva-for-mangoes/">JFI-Mango</a></li>


  <ul>      
       <h2 class="sidebar-title">Words&Music</h2>
       <li>  <a href=" http://the-aqua-world.blogspot.com/">Aqua</a></li>
       <li>  <a href="http://www.blogswara.com/">Blogswara</a></li>
        <li> <a href="http://devikamenon.blogspot.com/">Devika</a></li>
       <li> <a href="http://malaysianincanada.blogspot.com/">Immigrant</a></li>
       <li> <a href="http://jocalling.blogspot.com/">Jo</a></li>
       <li> <a href="http://maddy06.blogspot.com/">Maddy</a></li>
       <li> <a href="http://wetspark.blogspot.com/">Mathew</a></li>
       <li> <a href="http://monsoonmusic.blogspot.com/">Moushumi</a</li>
       <li> <a href="http://saptharathnas.blogspot.com/">Naadamrita</a></li>
       <li> <a href="http://www.pradipsomasundaran.com/musicblog.htm">Pradip</a></li>
       <li> <a href="http://priablog.blogspot.com/">Pria</a></li>
       <li> <a href="http://iniyaninaivugal.blogspot.com/">Raji-Sheffield</a></li>
       <li> <a href="http://adukkala.blogspot.com/">Renu</a></li>
       <li> <a href="http://dhwanii.blogspot.com/">Scribblez</a></li>
       <li> <a href="http://stargazer-lalitha.blogspot.com/">StarryNights</a></li>
       <li> <a href="http://swatimusic.blogspot.com/">SwatiKanitkar</a></li>
       <li> <a href="http://dhinamum-ennai-kavani.blogspot.com/">Syam</a></li>
       <li> <a href="http://tvnair.blogspot.com/">Velu'sMovies</a></li>
       <li> <a href="http://vidyus-music.blogspot.com/">Vidyu</a></li>
</ul>
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