Meen Kudampuliyittu Veyichathu (Fish curried with Kokum)

Recipe No: 189
This is the usual Fish Curry at ours and even though this can be made with any Fish, I prefer the ones with thick flesh. Here I used King Fish/ Seer Fish/ Neymeen/ Aiykoora/ King Mackerel which I got fresh from a local store.  My mother used to make this the day before every get together at our house with very little gravy and keep at room temperature overnight. The next day it will taste heavenly and goes well with Rice or Tapioca/ Yucca/ Kappa.

Ingredients                                             Serves 5

• Fish Pieces………………………….500 Grams
• Coconut Oil………………………...3 Tablespoons
• Mustard Seeds………………….…1/2 Teaspoon
• Fenugreek/ Uluva Seeds……....1/8 Teaspoon
• Shallots chopped…………….……3 Big ones
• Ginger chopped…………………...2 Tablespoons
• Garlic chopped…………………….1 big
• Curry Leaves……………………….4 Sprigs
• Red Chilly Powder……………..…3 Tablespoons
• Coriander Powder………………..1/4 Teaspoon
• Turmeric Powder………………….1/4 Teaspoon
• Kokum/ Kudampuli…………..…4  pieces
• Fenugreek/ Uluva Powder…..…1/8 Teaspoon
• Salt to taste

Method of Preparation

1. Heat a Chatty (an earthen cooking vessel)/ pan on medium heat and add the Oil.
2. When the Oil is hot, swirl the pan so that the Oil coats the bottom of the pan thoroughly.
3. Splutter the Mustard Seeds and once it is spluttered, add the Fenugreek seeds and fry for 10 seconds.
4. Add Shallots, Ginger, Garlic and a sprig of Curry Leaves and saute till golden brown.
5. Lower the heat to low and add Red Chilly Powder, Coriander Powder and Turmeric Powder; fry for 30 seconds and add ½ cup Water; mix well.
6. Add Salt and Kokum and let it simmer till Oil starts to float on top for about 5 minutes.
7. Once Oil starts to float, add 1 ½ cups of water and let it boil thoroughly on high heat.
8. Place 2-3 sprigs of whole Curry Leaves (with the middle stem) on top of the gravy and place the Fish pieces on top of the Curry Leaves, so that the Curry Leaves will touch the bottom of the pan and will prevent Fish from sticking onto the Pan/ Chatti.
9. Once it is boiled, reduce the heat and let the Fish finish cooking for about 20 minutes. Don’t use a spoon to mix this (it will break the Fish pieces), but swirl the pan/ Chatti 3 or 4 times in between to avoid the Fish from sticking onto the bottom.
10. Once the Fish is cooked and the gravy is reduced and thick, sprinkle Fenugreek Powder on top and swirl again to combine.
11. Drizzle a teaspoon of Coconut Oil on top of the Curry and  off the heat. Once it is cooled slightly, cover the pan and let it sit for 30 minutes before serving.

Notes:

• As my kids are not so fond of very hot food, I combined 2 Tablespoons of Paprika/ any other Chilly Powder which is less hot and 1 Tablespoon hot Red Chilly Powder. That way I got the color and thickness I want for the gravy .
• It is very important to let the spice powders  simmer in some Water for  at least 5 minutes, even if Oil oozed out before that. At this stage mix it only now and then but remember to put it on low flame.
• You can increase or decrease the amount of Kokum according to your taste, but never avoid them.
• My mother in law never covered the Fish while cooking and so do I. May be this is to prevent the vapor form falling back into the Curry which may reduce spoiling.
• This preparation will taste good as it sits and especially on the next day as the Fish pieces will absorb all the flavors well by this time.

 






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Shrimp Pasta

Recipe No: 188
My husband loves Cajun Shrimp Pasta, which he orders no matter what kind of a restaurant he is in… American, Italian or even a Steak house!!! It is slightly hot due to the Cajun spices, which I decided to imitate with the usual spices in my kitchen.

Ingredients                                          Serves 2

• Any kind of Long Pasta….100 grams (I used multigrain Angel Hair Pasta)
• Olive Oil……………………....2 Tablespoons
• Shallots chopped…………..4 big ones
• Garlic chopped………….…..3 big ones
• Heavy Cream………………..1 Cup
• Tomato chopped…………...1/2 big
• Dried Basil, Thyme and Oregano…1/4 Teaspoon each (Optional; will taste good without too)
• Salt and Pepper to taste

To marinate the Prawns

• Raw Shrimp……………….15 big ones (Remove shells and veins, wash and dry)
• Black Pepper Powder…..1/2 Teaspoon
• Red Chilly Powder………1/2 Teaspoon (Paprika or Kashmiri Chilly Powder is the best)
• Salt………………………..…1/2 Teaspoon

Method of Preparation

1. Cook the Pasta as per the instructions on its cover (The cooking time will vary with type, brand and shape of the Pasta) in lots of salted Water. Don’t cook it too much as it will finish cooking in the sauce. Drain it and reserve ½ Cup Pasta cooking Water for later use.
2. Marinate the cleaned Shrimp with the ingredients mentioned in the marinade section and keep aside for 10 minutes.
3. Heat Olive Oil in a pan on medium high heat and fry the Shrimp till just cooked for about a minute on each side.
4. To it add Shallots and Garlic and saute for a minute stirring constantly.
5. Add  Cream and the Pasta Water that we reserved and let it boil.
6. Add Salt and Pepper to taste and once boiled thoroughly, add the cooked Pasta and let it boil on high heat for a minute or two till the sauce is reduce to the amount you want. (I like to have some sauce left, as the Pasta tends to absorb more sauce as it sits.)
7. Off the heat and add chopped Tomato and the dried herbs (if using); mix once more and serve hot.

Notes:

• Cook Pasta slightly less and let it finish cooking in the Sauce which will make it taste good.
• If you don’t have dried herbs use fresh Basil or Thulsi if possible.
• A good healthy substitute for Cream is white sauce. If you decide to go with that then, add a Tablespoon of Flour to the pan after sauteing the Garlic and Shallots; fry till the raw smell is gone; add a cup of Milk and stir till it thickens on low heat. Then follow the rest of the procedure of adding Pasta and the cooking liquid. (But I will suggest use Cream at least once to know its real taste!!)
• Add Tomato only at the end to prevent it from mashing.
• If you have more than one stove, then you can multitask making this dish. Start to boil the Water and then clean and marinate the Shrimp, followed by preparing the Shallots and Garlic. Once you drop the Pasta, make the sauce in another stove. That way, you can drop the Pasta in the sauce as soon as it is drained, which I think is important as the Pasta tends to absorb more sauce when it is hot.

 






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Jalebi

Recipe No: 187

Typical Kerala Jalebis are made from Urad Dal, unlike the ones that made from Maida/ All Purpose Flour. If you think that these are difficult to make, then you are wrong… Take care in one or two things and you will have delicious homemade Jalebis to enjoy within minutes…

Ingredients                                           Makes 30-35

• Split Urad Dal………………...1 Cup (Wash and soak for 4 hours)
• Salt……………………………….pinch
• Orange Red Food Color…...pinch
• Baking Soda……………….….pinch (Optional)
• Oil for deep frying (Use Ghee for better taste, or use half of each)

To make the Syrup

• Sugar………………………….….1 ½ Cups
• Water…………………………….1 Cup
• Orange Red Food Color…….1/8 Teaspoon
• Lemon Juice……………………1 Teaspoon
• Cardamom……………………..2 (crushed well)

Method of Preparation

1. Drain the Urad Dal from its soaking Water and grind into a smooth paste using just enough Water. (I used around ¼ Cup Water)
2. Mix Salt, Orange Red Food color and Baking Soda (if using) in the last stage of grinding.
3. Take a big Zip Lock bag and put a  hole on one end of the bag using a nail or a Kabab stick (or any thing pointed; but don't make it too big) and dump the batter into it. (I am sorry that I forgot to take a picture of the bag) Don't make the hole by cutting the end of the bag off, as it may result in irregular shaped big holes.
4. In a deep pan mix all the ingredients to make the Syrup and boil. Once boiled, wait for 2 minutes and reduce the flame to low and maintain it like that.
5. On another stove, heat a wide, flat, shallow pan with half an inch of Oil (I flavored the Oil with a Tablespoon of Ghee) on medium heat.
6. Squeeze the bag to drop the batter into the hot Oil making the pattern you wish. (I made a big circle on which I piped small circles.)

7. Fry them on both sides for a minute each and immediately transfer them to the simmering Syrup.
8. Let it soak in the Syrup for two minutes, turning once in between if needed (if the Jalebi is not immersing fully in the Syrup).
9. Take it out of the Syrup and keep aside while making the rest.
10. Serve Jalebis warm or at room temperature.

Notes:

• In the old days, a big piece of cloth is used instead of Plastic Bags. If you are using a cloth, put a hole in the center of the cloth with a nail (shown in the flame to make it easy to pierce) and dump the batter on top of the cloth above the hole. Hold all the sides together tightly and squeeze the batter into the Oil.
• It is better to practice the shape a few times on a plate before doing it in the Oil. Once done with your practice, transfer the batter on the plate back into the Zip Lock bag and continue with the process.
• Don't fry Jalebis in the Oil for too long, as it will make them very hard and wont absorb Syrup properly.
• The consistency of the Sugar Syrup is very important. It should not reach a one thread consistency. If it reaches there then the Jalebis won’t soak up enough Syrup. On the other hand if the Syrup is very thin, then the Jalebis will become very soggy and will not be sweet enough.
• Sugar Syrup has a tendency to become thicker with time as it is simmering throughout the process. So add more Water in between to get the consistency correct.
• I bought the Red Orange food color from an Indian store. The Red food color available in the regular American grocery stores will give  a slightly different color  to the Jalebis.
• If in case the batter ends up a little thin, add a few teaspoons of Urad Dal Flour to make it thick.

 





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Garlic Pepper Pork Fry

Recipe No: 186

Ingredients                                       Serves 4
To Pressure Cook

• Pork with bones……………….......600 grams (cut into small pieces)
• Red Chilly Powder……………......1/4 Teaspoon
• Coriander Powder…………….......1/2 Teaspoon
• Turmeric Powder……………….....1/4 Teaspoon
• Freshly Crushed Black Pepper...1 ½ Teaspoons
• Salt………………………………………3/4 Teaspoon
• Crushed Garlic……………………...1/4 Cup

To Saute

• Coconut Oil…………………………..2 Tablespoons
• Shallots crushed…………………....1 Cup
• Curry Leaves………………………...2 Sprigs
• Freshly crushed Black Pepper....1/2 Teaspoon
• Garam Masala Powder……………1/4 Teaspoon
• Salt as needed

Method of Preparation

1. Mix thoroughly all the ingredients to pressure cook  and cook till done (for about 2 whistles).
2. Once the pressure is gone, open the cooker and if there is excess Water, boil till almost dry. Keep it aside till ready to be used.
3. Heat Oil in a pan on medium high heat and saute the Shallots and Curry Leaves  until wilted thoroughly.
4. Add the cooked Pork and fry till slightly browned.
5. Once reached the desired color and consistency, sprinkle cracked  Black Pepper and Garam Masala Powder on top and mix once more. Add more Salt if needed.
6. Serve hot with Rice or any of the flat Breads.

Notes:

• Take care not to powder the Black Pepper. Crush it into a course consistency.
• Garlic and Shallot doesn't have to be sliced.  Crush them roughly in a mortar and pestle if you have one or pulse it 1 or 2 times in a grinder.

 





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Mulaku/ Chilly and Onion Bhaji

Recipe No: 185

The best Mulaku Bhajis that I ever ate was from the cafeteria ran by ‘Kudumbhashree’ in the College I taught. This is a usual item in their menu when these Peppers are in season,  and the best feature of those was its crispiness.  Realizing our craving for this snack, the fabulous cooks there used to fry fresh ones at our sight and piping hot, crispy  Mulaku Bhajis will be served as soon as we sit around our usual table in one corner of the Cafeteria with a glass (smallest ones ever) of piping hot tea (which was never enough)…

Ingredients                                 Serves 4

• Bhaji Mulaku/ Banana Pepper….4
• Lemon…………………………………..1/2 Big
• Chickpea Flour/ Kadala Mavu…1/2 Cup (Besan)
• Rice Flour…………………………..…2 Tablespoons
• Salt……………………………………….1/2 Teaspoon
• Red Chilly Powder……………..…..1/2 Teaspoon
• Asafoetida………………………..……1/8 Teaspoon
• Baking Soda…………………….…….1/4 Teaspoon
• Oil for deep frying

Method of Preparation

1. Wash and wipe the Peppers dry. Cut them into two (if big) and pour the juice from ½ Lemon on them and let it sit for 15 minutes.
2. After 15 minutes, take the Peppers out of the Lemon Juice and pat them dry.
3. Make a thick batter with Chickpea Flour, Rice Flour, Salt, Red Chilly Powder, Asafoetida and Baking Soda with enough Water.
4. Heat Oil on medium high heat till really hot.
5. Dip Pepper in the batter and deep fry them until golden brown turning in between.
6. Drain the excess Oil on a paper towel and serve them hot.

To make the Onion Bhaji

1. Use the remaining Chickpea batter or make a fresh batch. (The batter should be a bit more thick for Onion Bhajis than Mulaku Bhajis. So make it thick by adding a bit more of Chickpea Flour if you are using the leftover batter.)
2. Slice Onion and mix them with the batter. Add  more  Salt if needed.
3. Drop small handfuls of Onion-batter  into hot Oil and fry till golden brown. Do turn it over in between.
4. Drain the excess Oil on a paper towel and serve hot with tomato ketchup.

Notes:

• Do remove the seeds from the Peppers if you don't want it hot (these Peppers are not that hot).
• Don’t overcrowd the pan while frying; fry in batches if necessary.
• It is okay to use Sooji/ Rava instead of Rice Flour.

 





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Sweet and Sour Pork

Recipe No: 184

I still remember the taste of the first sweet and sour dish that I ever ate… It was my mother in laws Sweet and Sour Prawns and Mushroom. Even though you can make many variations of this dish with a variety of proteins, I think this is one of the most delicious of all.

Ingredients                                       Serves 4

• Boneless Pork………………….400 grams (Cut into thin long pieces)
• Oil for deep frying

To make the batter

• All Purpose Flour/ Maida….2 Tablespoons
• Corn Starch/ Corn Flour…..2 Tablespoons
• Soy Sauce……………………….1 Teaspoon
• Salt…………………………….….1/2 Teaspoon
• Pepper Powder……………..…1/2 Teaspoon
• Egg……………………………..…1

To Saute

• Garlic chopped……………….2 Tablespoons
• Celery chopped…………..….1 Tablespoon
• Green Onion chopped……..2 (separate whites and greens)
• Onion cut into cubes……….1 Cup
• Capsicum cut into cubes....1 Cup
• Tomato Ketchup…..………..1/3 Cup
• Soy Sauce………………….….1 Teaspoon
• White Vinegar………….…….1- 1 1/2 Tablespoons
• Sugar……………….……………1- 1 1/2Tablespoons
• Water……………………..…….1/3 Cup
• Pepper Powder………….……1/4 Teaspoon
• Corn Starch/ Corn Flour…1 Tablespoon diluted with 2 Tablespoons Water
• Salt as needed

Method of Preparation

1. Add all the ingredients to make the batter into the Pork pieces and mix well. (Don't use extra Water)
2. Heat at least an inch of Oil in a pan on high heat and deep fry the Pork Pieces. Take care to drop the pieces individually, or it may clump. Once dropped, stir it with a slotted spoon to separate the pieces.
3. Once slightly brown, drain the excess Oil on a kitchen tissue and keep them aside till ready to be used. (Resist your temptations as this fried Pork is very tasty as such!)
4. Remove the excess Oil from the pan, leaving only 1or 2 Tablespoons.
5. Add Garlic, Celery and Green Onion Whites and saute for 30 seconds.
6. Add Onion and Capsicum and fry for two minutes.
7. Add Ketchup, Soy Sauce, Sugar, Vinegar, Water, Salt and Pepper; mix properly.
8. Add the fried Pork and mix well.
9. Pour the Corn Flour solution and let it thicken and make the pieces glossy.
10. Taste for Sweetness, Sourness and Saltiness and add more of Sugar, Vinegar or Salt if needed.
11. Add Spring Onion Greens and serve hot. (I served it with seasoned rice as I mentioned in Beef and Broccoli Stir Fry.)

Notes:

• The frying of Pork will take only a few minutes as they are thin pieces (Doesn't have to be as thin as Stir Fry pieces). Stir it now and then to get an even color. Don’t over crowd, do it in batches if necessary.
• Don’t let any of the Vegetables brown. It should be just cooked and still crisp.
• The amount of Sugar and Vinegar given here is how I like. Increase those amounts if you want it more sweet or sour. (Use equal quantities of Sugar and Vinegar)
• Corn Starch is often called Corn Flour in India and are different from Corn Meal.
• Seasoned Rice: For this Rice I sauteed cooked Jasmine Rice in a tablespoon of Oil, Salt, Pepper and some Soy sauce.

 





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Baklava

Recipe No: 183

Originated in Turkey, Baklava is quite a famous Exotic Dessert in US. These are layers of thin pastry sheets and nuts, with Honey or Syrup poured over generously.

One of these days, a friend of ours gave us some Baklava they bought from somewhere in the Middle East, on their way back to US from India. Unlike the usual square ones, these were rolled and surprisingly it was not too sweet at all. My daughter who is not a big fan of anything sweet, was just head over heels with those Baklavas and the rest of the three got only bits and pieces. She was asking me to make Baklavas like that from the day she ate those and so I decided to give it a try.

 As a part of trail, I did experiment with the spices going into it from Cinnamon and Cardamom to Cloves and Nutmeg. I should say that each one of them has their own identity and I liked all of them. So if you try this recipe go ahead and use the ones that suit your palate and personalize them accordingly.

Ingredients                                        Makes 32 pieces

• Phyllo Dough Sheets………………8 no
• Almonds (skin removed)………..1/2 Cup
• Shelled Pistachios…………….……1/2 Cup
• Walnuts………………….……………1/2 Cup
• Sugar…………………………..………1/2 Cup
• Cinnamon Powder………………...1/2Teaspoon
• Cardamom Powder………….……1/3 Teaspoon (Optional)
• Cloves and Nutmeg Powder…..a Pinch each (Optional)
• Butter……………………….…………1/2 Cup/ 1 stick (melted)
• Honey………………..……………….1 Tablespoon

Method of Preparation

• Preheat the oven to 350˚F/ 180˚C.
• Grind together all the Nuts into a course mixture and mix in Sugar, Cinnamon and the other spices (Cardamom, Cloves and Nutmeg) if using. Keep it aside till ready to be used.
• Carefully spread one Phyllo sheet on a flat surface and bush a thin layer of melted Butter. Place another sheet on top and spread Butter.

• Starting from the smaller side cut the dough half way up, so that it is possible to make two rolls out of one.
• On the smaller side, place 1/8th of the filling in a small line leaving an inch on the side to help in rolling.
• Carefully roll it tightly and place them in a baking pan.
• Continue to make this till all the Phyllo sheets are used. (will make 8 rolls)
• Cut each of the roll into 4 equal parts in the baking pan and brush the top with Butter.
• Bake it in the middle of the oven for 10 minutes.
• Take it out of the oven after 10 minutes, drizzle the honey on top and with the help of a brush spread it evenly.
• Put it back in the oven and let it crisp up for another 5 minutes or till the top become slight golden brown.
• Serve warm or at room temperature.

Notes:

• Don’t use roasted and salted nuts for this preparation.
• If you don’t have any one of these nuts, increase the amounts of the other two to make 1 ½ cups.
• When you grind them, take care to make a course consistency; don’t powder them.
• Thawing Phyllo dough should be done as per the instructions on its cover. Be very patient with them as they are very delicate. Cover them with a lightly damp kitchen towel when not in use and take them out only when necessary as they have a tendency to dry fast.
• You have to layer two Phyllo sheets and  cut in the middle so that each Baklava will have only adequate amount of pastry around.
• Phyllo Dough is available in the frozen section of the grocery stores.
• If you want your Baklava on the sweeter side then increase the amount of honey.
• Instead of Honey, it is also possible to use Sugar Syrup also.

 






Make it, enjoy the deliciousness and 
serve it to your family with love…