Prawn 65

Amma's Recipe #21

Should I really tell you how delicious and mouth watering this dish is? You should see my keyboard when I was making this post. Drools!!! Its quick, simple and irresistible. Perfect as a side to rasam or with any curry and a fab appetizer.

You Will Need:

A kilo of Prawns, Washed and Deveined 

1 tsp Red Chilli Powder

1/2 tsp Turmeric Powder

2 tsp Ginger Garlic Paste

1 Whole Egg

Juice of a Lime

2 tbsp Cornflour

1 tbsp Rice Flour

Salt to Taste

Few Curry Leaves

The Cooking:

Mix all the ingredients together in a bowl and marinate for an hour at least.

Heat oil in a heavy bottom kadai and add the marinated prawns once the oil is hot. Prawns cook quickly so take them out after a few mins once the masala is cooked. Leaving them for long will make them hard. 

Place them on kitchen paper to absorb excess oil and serve with lime wedges.

Happy Cooking! 

South Indian

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Meen Kuzhambu #1

Amma's Recipe #20

This is one version of MEEN KUZHAMBU / FISH CURRY my mom makes. There is another version which I will be sharing later. Am not a very big fan of this to be frank. I seldom eat the curry but I always fish out the fish in them. Meen kuzhambu is an absolute favorite of my brother's. He always asks for this when the climate is gloomy or when there is a heavy downpour. That is when he says is the perfect timing for a spicy tangy fish curry! 

You Will Need:

A Kilo of Fish, Any Variety you Like

100g Tamarind

100g Shallots, Sliced

3 Tomatoes, Chopped

6 Green Chillies

10 Garlic Cloves

4 tbsp Chilli Powder, we always use HOMEMADE

1/2 tsp Turmeric Powder

Salt to taste

200g Gingelly Oil

1/2 tsp Mustard seeds

1/2 tsp fenugreek Seeds

Some Curry Leaves

To be ground to a paste

1/2 Cup Grated Coconut

100g Shallots

The Cooking:

Place the grated coconut and shallots in a blender and grind it to a fine paste.

Soak tamarind in 2 cups of water. Make a paste out of it and strain it to get the tamarind water. To this add chilli powder, salt, turmeric and the ground coconut and onion paste. Mix well till everything is incorporated.

Heat oil in a shallow kadai and crackle mustard and fenugreek seeds. Then add the sliced shallots and curry leaves. Saute till the onions are golden brown. Then add the chopped tomatoes and green chillies. Saute for few mins.

Now pour in the tamarind water mixed with the masala that was prepared earlier. Bring it a boil and let it reduce a little. Now add the fish and bring it to a boil. Now simmer for 10 mins till the fish is done and oil separates. Finally add some fresh curry leaves and take off heat. 

Its better you serve it in the same kadai you prepared the curry to avoid breaking the fish.

Happy Cooking!

South Indian

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Amma's Spicy Crab Masala

Amma's Recipe #19

Nearly a month since my last post. I have been busy or what! Little A has been keeping very busy lately and thankfully I have some dishes lined up for you that were prepared by my mom during my last visit. 

SPICY CRAB MASALA.....oh I love crab. I still don't know to break the shell but that my dad or my bro takes care of it and you can finding me sitting next to a heap of emptied crab shell and still wanting for more. I have never cooked this dish, infact I don't even attempt to cook many of my mum's dishes. I like it only when she cooks them. This crab masala is so spicy and fab. Its got green chillies, red chilli powder and peppercorns so you better watch out while adding the spices please adjust according to your liking. The masala compliments with plain rice, curd rice, roti, Idly / Dosa, Appam or idiyappam.

You Will Need:

A Kilo of Crab, Washes & Cleaned

3 large Onions, Sliced

1/2 tsp Fennel Seeds

4 large tomatoes, Chopped

4 Green Chillies, Slit

2 tsp Ginger garlic paste

1 1/2 tsp Red Chilli Powder

1/2 tsp Turmeric Powder

1/2 Cup Grated Coconut, Grind this to a fine paste

150ml Oil

Salt to taste

For the masala:

1 large onion

4 green chillies

1 tbsp Peppercorns

1 tbsp Cumin

1 tsp Fennel

Few Curry Leaves 

Few Coriander Leaves

The Cooking:

Place all the ingredients for masala in a blender and grind it to a fine paste. 

Heat oil in a large kadai and crackle fennel seeds followed by the sliced onions. Saute on high till the onions are very light brown in colour. Then add the chopped tomatoes, green chillies and ginger garlic paste. Cook for few mins till the raw flavours of ginger garlic paste are cooked off. Then add the crab followed by the ground masala and cook for 10 mins mixing everything together. 

Now add the red chilli powder, turmeric powder and salt. Pour in 2 cups of water and mix well cooking it for another 10 mins. Then add the ground coconut and cook covered for 15 - 20 mins. Sprinkle some fresh curry leaves and coriander leaves and simmer for another 5 mins till the gravy thickens and the crab is cooked. 

Happy Cooking!

South Indian

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Tempered Tomato Raita

Amma's Recipe #18

This is one raita I love eating with Bisibelebath. They both complement each other beautifully without overpowering.  

You Will Need:

200ml Thick Plain yogurt

1/2 kg Ripe Tomatoes, Roughly Diced

3 Green Chillies, Finely Chopped

Some Curry Leaves

Some Chopped Coriander Leaves

1/2 tsp Mustard Seeds

1/2 tsp Urad Dal

1/2 tsp Sugar

Salt to taste

2 Tbsp Vegetable Oil

The Cooking:

Heat a kadai with oil. Once hot crackle mustard seeds amd urad dal. Then add the curry leaves and chopped green chillies.  Saute few sec and throw in the chopped tomatoes and coriander leaves. Sprinkle salt and sugar.  Saute for 5 mins on medium heat. You dont want the tomatoes to go mushy. Then take off heat and mix in with beaten curd.

NOTE: Let the tomatoes cool a bit before adding to the curd to prevent splitting of the curd.

Happy Cooking!

Vegetarian

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Bisi-bele-bath

Amma's Recipe #17

Bisibelebath or Bisi bele bath originates from the state of Karnataka and this is the best recipe, hands down. I have never tasted anything better than my mom's Bisibelebath anywhere. Bisi bele bath is basically sambar rice and what makes it different from an ordinary sambar rice is the freshly grounded spice powder.  

And the best accomplishments that we usually have with are Tempered Tomato Raita & Potato Chips. Its so rice and literally finger licking good. 

You will need:

2 cups Par Boiled Rice

1 cup Toor dal

1 Drumstick,  Chopped

2 Brinjals, Quartered

2 Carrots, Chopped

100g French Beans,  Chopped

100g Avaraikai / Broad Beans, Chopped

100g White Radish,  Chopped

100g White pumpkin, Chopped

150g Shallots, Skinned

3 Large tomatoes,  Chopped

Lime Sized Tamarind, Soaked in 1/4th cup water

2 tbsp Sambar Powder

Few Curry Leaves

Some fresh chopped coriander leaves

Salt to Taste

For The Masala powder:

1.5 tbsp Channa Dal

1.5 tbsp Coriander Seeds

1/2 tsp Fenugreek

2 Tbsp Grated Coconut

1/2 tsp Fennel

1 Cinnamon

1 Cardamom

1 Clove

For Tempering:

1/2 tsp Mustard Seeds

1/2 tsp Urad dal

Few Curry Leaves

4 Dried Red Chillies,  Broken

1/2 tsp Hing

2 tbsp Gingelly Oil

100ml Ghee

The Cooking:

Step 1:

Preparing Rice and Dal:

Soak the rice and dal together for 15 mins. Then pressure cook with required salt, 1/4th tsp turmeric powder and 8 cups of water. Once done turn off heat and let the pressure drop on its own.

Step 2:

Making the masala:

Heat a kadai and dry roast the species SEPARATELY till they turn a golden brown. Let it cool and blend everything together to a fine powder. Keep aside.

NOTE: This can be stored in an air tight container in a freezer for a week.

Step 3:

Prep the Veggies:

Heat a kadai/deep vessel with required gingelly/vegetable oil. Once hot add the shallots and saute till they are pink and translucent. Then add all the veggies. Mix everything for few mins. Then add chopped tomatoes,  sambar powder and required salt. Saute on high for 5 mins till everything is mixed in well.

Then add 3 cups of water and let the Veggies half cook. Meanwhile,  mix the tamarind well that's been soaking in some water.  Strain the tamarind and discard the pulp. Now pour this into the Veggies and cook till the Veggies become tender. Now add the powdered masala and bring to a boil. Turn off heat.

NOTE: The mixture must be in sambar consistency.  Neither too thick nor too runny. Add water accordingly and if its runny let it simmer till reduced.

Step 4:

The final mix:

Heat a large vessel and mix in the cooker rice and dal with the prepared vegetable mixture. Simmer this for 5 mins.

Meanwhile heat a kadai with little oil and ghee. Crackle the mustard seeds, urad dal, dried red chillies,  curry leaves and hing. Pour this tadka into the simmering bisibelebath and mix well. Finally add some chopped coriander leaves and simmer for a min before taking off heat.

NOTE: Bisibelebath will thicken as it cools. So don't let the rice simmer too long.

Cheat's Version:

The masala can be stored in an air tight container in the freezer for a week. You can mix already made sambar with pre cooked / leftover rice and sprinkle the masala powder and simmer for few mins. I do this sometimes when am in  a hurry. But I have noticed a slight change in taste. The former version is just delish!  

Happy Cooking!  

Vegetarian

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Rava Lodoo

Amma's Recipe #16

I love these Rava Lodoos. They are specially made during Krishna Jayanthi (I know, krishna jayanthi is long gone and you may wonder why am posting it now. Well my little krishna has been keeping me very busy) and this year my mom sent these to me from my hometowe. They were so good. The texture is what is really enjoy when eating them. It holds together so well and when you bite into it you can still feel the roasted rava and the crunch from the sugar.

You will Need:

500g Ravai/Sooji

500g Regular White Sugar

1/2 Cup Of Milk (approx.), Broiled & Cooled

50g Cashew Nuts, Broken

50g Raisins

1/2 tsp of Cardamom Powder

100ml Ghee

The Cooking:

Step 1:

Heat ghee in a kadai and add the cashews and raisins once the ghee heats up. Fry them until golden Brown and the  raisins are puffed up.Remove them and keep aside.

Step 2:

In the same ghee add the rava. Roast the rava on medium heat till it gets a really light tan. This would take around 10 mins.

Step 3:

Now add the roasted cashews and raisins along with cardamom powder and sugar. Mix quickly for a min.

NOTE:  DO NOT STIR TOO LONG.  The sugar will begin to melt and caramelize. One quick stir to just bring everything together.  

Step 4:

Take off heat and let it cool few mins before shaping them

NOTE: Dont cool the rava completely.  It should be warm in order to shape them. If its at room temperature the ladoo will not hold its shape.

Step 5:

Sprinkle milk little by little.  Dont pour everything in a go. Just add enough milk for the ladoos to hold its shape.

Step 6:

Make the ladoos

This can be stored in an air tight container at room temperature for upto to 3 days.

Happy Cooking!

Sweets

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Varalakshmi Vratam & Ilai Sappadu!

VARALAKSHMI VRATAM is a festival to propitiate the Goddess Lakshmi. Varalakshmi is said to grant boons or varam. This is a very important pooja performed by many women in Southern regions of Indian Hindu community. Mostly married women take part in this pooja for the prosperity of her family members, especially her husband. She also prays god Astalakshmi the eight goddess of wealth, earth, learning, love, fame, peace, pleasure and strength. 

My Granny's Devotional song book from which she recites devotional songs every year. 

We have been celebrating this for the past 20 years. My mom started when I was in my kindergarden. I still remember those days from the past. How the previous night my mom makes me sit in the living room with boxes of glass bangles, small wallet mirrors, combs, packets of bindi, mehandhi cones, kumkum and turmeric powder, coconut and betel leaves and would tell me to put one item each in every cover to be given to married women, young girls and girl children. She invites our relatives and our neighbours and its been growing with each passing year. And the last three years were quite special to me. I got married, then the next year I was carry little A and this year he was looking at the proceedings with his wide eyes filled with curiosity. 

Mom invites around 40 people for this pooja every year and it is always followed by lunch. And its the lunch that I wanna talk about here. Past few years we ordered it outside but this year she decided to cook at home. It was very hectic the previous night I tell you. All the chopping, sorting out and the prep work was going on full speed so that next day morning she can finish off cooking for everyone before the commencement of pooja. 

Sweet Pongal, made as an offering to the god during pooja.

Meal that is served during the pooja is a pure vegetarian South Indian thali. It consist of two varieties of sweet, Vada, three vegetable curries / stir fries, rice, sambar, rasam, yogurt / spicy buttermilk, pickle and papadums / appalams. And its traditionally served on a banana leaf and known is Ilai Sappadu. Now there is something unique eating on a banana leaf. Somehow the taste gets enchanced when eaten from a banana leaf and not just plates. When hot food is served on the leaf, the food actually absorbs the flavour of the banana leaf. Don't believe what am talking about? You need to try it to know it. Also try eating payasam (a South Indian dessert made with rice / semolina / dal / poha with sugar, milk, condensed milk, nuts and cardamom). It quite tricky, you need special technique and grace to scoop off the payasam off the banana leaf and put it into your mouth before it starts dribbling down your fingers. Its tastes just fab. 

From left to right....Buttermilk, Poha Payasam, Vadai (Bought Outside), Potato Curry, Kootu, Cabbage Poriyal, Appalams, Rice, Vatha Kuzhambhu, Sambar and Sweet Pongal

Generally there is a saying among the elders that food prepared for any auspicious occasions / poojas has an elevated taste than them being prepared duirng the normal days. And when served on the banana leaf it adds to it even. 

If you have not had a meal on a banana leaf, you know you are missing something!!!

Happy Cooking!

Vegetarian

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Mutton Liver Fry

Amma's Recipe #15

I honestly tell you I don't like liver. But I didn't want to miss out this recipe of mu mum's since I know many of you likes liver. I like the dry masala though but not the liver. Its spicy and peppery in flavour. A classic Tamil Nadu style preparation. Enjoy with hot steamed rice. 

You Will Need:

250g Liver, Cut into small pieces

1 large Shallots, Finely Chopped

1/2 tsp Ginger Garlic Paste

1/4 tsp Turmeric Powder

1 tsp pepper Powder

1 tsp Cumin Powder

1/2 tsp fennel seeds

Few Curry Leaves

Salt to taste

5 tbsp Gingelly Oil

The Cooking:

Heat oil in a kadai on high and crackle fennel seeds. Then add the chopped shallots and cook till they are golden brown. Now add the ginger garlic paste and cook for a min till the raw flavours of the ginger garlic paste goes off. Then tumble in the liver and sprinkle required salt and little water. 

Liver cooks fast, gently mix them and cook covered for 8 - 10 mins. Once the liver is cooked sprinkle pepper powder, cumin powder and curry leaves. Simmer for another min or so till the gravy is dry and oil separates from the sides. 

Note: When adding curry leaves to any dishes, just tear them. This helps in bringing out the flavours more. 

Happy Cooking!

South Indian

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Mutton Biryani - Pressure Cooker Method

Amma's Recipe #14

This version of My mom's Biryani is quick, simple yet does not sacrifice in flavour or taste. BIRYANI in a PRESSURE COOKER! In this pressure cooker method the mutton is cooked with onions, tomatoes, mint, coriander and spices and uncooked rice is added to the mutton with required water and cooked till the rice is done. Its so easy and one pot. Recently we both have been trying different Biryani Recipes and sometime I crave for this version. Served hot with boiled eggs, Onions Rita and Biryani Kathirikai. 

Other Biryani Recipes on blog:

Madrasi Chicken Dum Biryani, Mutton Dum Biryani, Dindigul, Mutton Biryani, The Royal Mutton Biryani, Tomato Biryani 

You Will Need:

1 kg Basmati Rice, Soaked 30 mins & Drained
7.5 Cups of Water
A pinch of Orange Colour mixed with 2 tbsp milk

Mutton Marination:

1.5 kg Mutton, Large Cuts

Juice of 1/2 a Lemon

100ml Yogurt

4 Green Cardamoms

4 Cloves

1 Stick Cinnamon

Other Ingredients:

5 cardamom Pods

6 Cloves

2 Cinnamon Sticks
1 Star Anise

1/2 Kg Onions, Thinly Sliced

1/2 Kg Tomato, Chopped

10 Green Chilies, Whole
2 tbsps Ginger Garlic Paste

1/2 Cup Finely Chopped Mint

1/2 Cup Finely Chopped Coriander
1.5 tsp Red Chill Powder, According to taste

Juice of 1/2 a Lemon

100ml Yogurt

50ml Ghee

100ml Vegetable Oil

Salt to Taste

The Cooking:

Step 1:

Marinate the Mutton:

Heat a kadai with a tbsp of oil and roast the cardamom pods, cloves and cinnamon for couple of mins till they change in colour slightly. Then Cool and grind them to a fine powder. In a large bowl place the mutton and add the ground spices, juice of lemon, yogurt & salt. Mix well using your hands making sure you rub the marinate all over the mutton. Leave this to marinate for an hour at least.

Step 2:

Heat a pressure cooked with oil and ghee on high. Once hot crackle the cardamom, cinnamon, bay-leaf and cloves. Then add the sliced onions and green chilli.

Note: Poke the whole chilies with knife to avoid bursting when cooking.

Note: Place a lit on and stir once in a while.

Step 3:

Saute the onions till they turn a deep golden colour. Now add the the ginger garlic paste and saute for 2 -3 mins till the raw flavour of the ginger garlic paste goes. Then add the red chilli powder and yogurt. Keep stirring to till the oil separates and the gravy bubbles.

Note: Stir constantly after adding the ginger garlic paste to avoid the paste from sticking to the bottom.

Adding Ginger Garlic Paste

Adding Red Chilli Powder

Adding Yogurt

Step 4:

Then tumble in the chopped tomatoes and coriander. Stir and lid on. This needs to cook on high flame till the tomatoes are mushy. Keep stirring in between.

Step 5:
Once the tomatoes are all mushy add the marinated mutton and mix well. Add required salt for the biryani followed by lemon juice and cook for 5 mins so that the mutton is well coated with the gravy.

Step 6:
Pour in water and lid on with the weight. Cook the mutton until 4 - 5 whistles or until the mutton is well cooked. Turn off heat and open after the pressure releases on its own.

Before Mutton Cooked

After Mutton is Cooked

Now check for salt and spice. 

Step 7:
Turn on heat on high and now add the rice.

Note: DO NOT put all the rice together. Take handfuls and put them in spreading evenly. 

Give one quick stir and sprinkle colour water. once the rice starts to bubble, put the lid on with the weight and bring the heat to its LOWEST.  

Turn the heat off after exactly 20 mins. 

Step 8:
Once the pressure has been released by itself, open and run a steel spatula around the biryani. Invert it on to a large basin and gently mix everything together. 

This is how it should look after 20 mins. 

Happy Cooking!

South Indian

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