Showing newest posts with label Mom's Favorite. Show older posts
Showing newest posts with label Mom's Favorite. Show older posts

27.4.11

Yam Leaves Curry - Grandma's Recipe For Success!!!


Oxford News A severe tornado passed by my little town (Oxford, Mississippi). Since yesterday night...the weather has been pretty wild. Storm with 80 km speed, lightning, thunder and rain!

Today, as I heard the siren warning in the noon, I rushed to the basement (hurricane shelter) in my house. I stayed there trapped for more than 2-4 hours! First time, went nuts without power supply. Absolutely no way to connect with world, no phone, no net, can't open the garage, food and cooking is out of question...good that everything was back to normal by evening.

Later this evening...it was very depressing to discover that severe property damage in our neighborhood! Just about 500 feet away from my home (subdivision); the trees uprooted, electric posts toppled, pavements broke, lakes are overflowing and some houses are knocked down. Good that so far there is no life loss, just few accidents have been reported here and there. Though everything turned back to normal, it gave us a fright. This is the time, we value life.

Tornado Video

Tornado Damage Pictures
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Keerai Kuzhambu:

Ingredients:

Yam leaves 1 bunch
Thuvar dal cooked 4 cups
Tamarind milk 1 cup
Green chilies 3 slices
Onion 1 chopped
Garlic 7-9 cloves crushed
Tomato 1 diced
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon

Tempering Spices:

Thallippu Vadagam
Mustard seeds 1/2 spoon
Cumin seeds 1/4 spoon
Fenugreek seeds 4
Peppercorns 2
Dry red chilies 3
Urid dal 1 spoon
Asafoetida 1/4 spoon
Curry leaves few
Sesame oil few spoons.

Method:

Saute the greens briefly and wet-grind the same, set aside.

In a wide wok, heat oil. Add chilies, garlic, onions and tomatoes. Fry real good, then followed by cooked lentils. Cover and cook for few minutes.

Then, add the greens puree to it. Further add salt, turmeric, chili powder and tamarind milk. Cook without lid, until oil separates.

In a separate pan, heat oil and temper the spices. Now run this seasoning over the gravy prepared.

Serve warm to go with steamed rice.

9.1.11

Restaurant Style Rawa Pongal / Sooji Pongal / Semolina Pongal






Restaurant Style Rawa Pongal:

Ingredients:

Rawa 1 cup
Mung dal 1/4 cup
Farm fresh milk 1 cup
Green chilies 1 or 2 finely chopped
Ginger 2" chopped
Curry leaves few
Peppercorns 2 spoons
Cumin seeds 2 spoons
Asafoetida 1 pinch
Salt to taste
Cashew nuts 15-20
Ghee 1/4 cup.

Method:

Soak lentils for about 40 minutes or 1 hour before cooking.

Add just enough salt and cook the lentils in a pressure cooker, till tender.

Heat ghee in a pan, add the nuts and fry till golden brown, set aside. Further add the spices mentioned above and wait till they turns aromatic, set aside as well.

Heat about 3 cups of mashed lentils, once it is bubbling hot...add the toasted rawa to it. Once it is almost done, add warm milk. If necessary, heat the content for few minutes.

Mix the fried spices and nuts to it, serve warm with chutney, sambar and vada. Enjoy.

1.10.09

Madras Filter Coffee



Madras Filter Coffee:

Grandma's Filter Coffee. Mommy's Filter Coffee. Madras Filter Coffee. Iyengar Filter Coffee. Agraharam style Filter Coffee.

My Mommy is a big time coffee lover in the family. She used to prepare it, in a much authentic way...probably the way she adopted from my Grandma. Buy coffee beans, roast it to perfection(that is each week), powder them (just before preparing it)...filter it - 'Besh besh romba premadhama irruke' (Wow wow too good). This was a ritual until some few years ago. Later, she switched to a particular brand 'where they freshly prepared ('Roast & Powder') right in front of you! Mommy used to send her servant to buy 'coffee powder' from that particular shop...almost every 5 days once. Hmmm, so very particular about the aroma and flavour.

I am ain't that good with these kind of stuff...always lived alone in the hostel/flats...all I know is 'One should not hate the food, that is presented in front of you'. Anyway...I too enjoy Mommy's filter coffee!:)

I remember this vividly, summer(2003, I guess)..myself and my brother visited home at the same time! Yeah, it happens once in a blue moon! So mommy took us to Valparai (Located at Western Ghats) for sight seeing. It is also called as 'Cherrapunji of South India'! Valparai is all like stretches and stretches of Tea estates, (and coffee plantations?)...mostly owned by private companies. It is a thick reserve forest...elephants and Bisons...and all.

We happened to take a stroll in the industrial site that day. A very good gentleman tried to explain us things around. 'How they harvested tea leaves, sun dried it, ground it...whatever the tedious procedure took to bring perfection in the granules..how it reaches packaging stage..how they approach distributors..sell them to a retailer and stuff like that. He was all blah blah, from morning till afternoon! Somehow, he finally concluded 'this is how they prepared tea'! My brother asked 'Why the hell you guys struggle so hard for a cup of tea...you could have done with just 1rupee in a nearby tea kadai(shop),lol.

Anyway, I remember all his sarcasm...miss the fun lately. Wish, things were the same..as it used to be back then! Did I mention 'Valparai' happens to be my Mommy's favourite place in the Universe...

Ingredients:(makes for 2)

Coffee Beans 4 spoons (toasted beans, okay)
Granulated Sugar to taste (Mommy uses 3/4 spoon for a cup)
Farm fresh whole milk (1 cup)
Coffee grinder
Traditional Coffee filter/ Coffee maker will do.

Method:

I am not good with 'roasting the beans to perfection, so used the one here (pre toasted, dark ones)

Grind the beans.

Add the coffee powder to the basket/filer and a spoonful of sugar, right now.

Yes, yes that's right in the filter...this gives a nice tint to your coffee.

For every 2 spoons of powder, add 1 cup of water...wait till it percolates completely.

Well, to this strong decoction, add the remaining sugar. Mix well.

Finally add steaming hot milk to it. Coffee ready.

Traditionally they either use steal or silver wares, to serve this coffee. Both are good conductors of heat...so, be careful...while handling or sipping! Always ceramic mug, is my choice tho'.

19.11.08

Quail Roast


Close-up!:)

Quail Roast

Quails Pan Roast

Quails Raw Meat

Quails in Wild

Quails Roast:

The Quail is called 'Bater' in Hindi. We call it has 'kaadai' or 'Goudhari' in Tamil. (Ofcource both are entirely different species )Quail is a small type of bird that belongs to the Pheasant family. There are two species of quail in India; the black-breasted quail found in jungle (Coturnix Coromandelica) and the brown-coloured Japanese Quail(Coturnix Coturnix Japonica) which is bred for meat or the one used for commercial Quail production. Until few years ago it was a game bird, hunted for pleasure and meat. Now it has been commercially cultured everywhere. The commercially cultured species are Japanese varieties called Couturnix quails.

Quail is a collective name for several genera of mid-sized birds in the pheasant family Phasianidae, or in the family Odontophoridae. The Old World species (Europe, Africa, Asia) . The New World quails(endemic to America) are not closely related, but are named for their similar appearance and behaviour. Anyways...as far as I get some quails here at Oxford, I am fine with any species!:)

According to gourmets, it is tastier than chicken. The breast and legs are considered delicacies. The meat is more gamier in taste! Besides taste, meat promotes good body and brain development in children. Best balanced food for pregnant and nursing mothers! The skin is so thin and less in fat content (very low calorific value) but more of phospholipds. So no worries of Cholesterol!

When compared to chicken meat(in raw) we get the following results:

When Quails have 73.93% moisture, chicken has 73-87%. Quails have 20.54% of protein compared with 20.66%. Fat 3.85% while for chicken 3.61%. Carbohydrate is so less 0.56% while chicken has 0.78%. Minerals account about 1.12% has chicken has 1.08%. Doesnt this sound amazing! I know some of you are thinking very intelligent now....what is the great difference, right! Hey imagine the size of the quails and chicken, please!

This is the first time I spotted some frozen quails in Walmart. Although not exactly like Indian Peasant bird(kaadai/ kowdhari). It was at least mid-sized bird. I thought of charcoal grilling them after a nice rub with Indian spices. Since it was so cold outside....decided to put them in an oven. So to get away with raw garlicky odour...was pan roasting them for a while...before taking it to the oven. And imagine what...it was half cooked by the time. So concluded as Pan-Roast! Doesn't that sound nice!

Ingredients:

Quails 2
Garlic 1 whole head (peeled and grated)
Dry red chilies 1 fistful (toasted and grated)
Curry laves few (used them dry here...so crumbled)
Country tomatoes 2 finely chopped
Salt
Turmeric 1/4 spoon
Sesame oil few spoons
Cilantro.

Method:

Heat oil, in a wide pan. Add chili flakes,c Curry leaves and garlic. Fry real good....until the whole house is aromatic with nice garlic odour.

Now stir-in tomatoes...fry till they wilt and oil shows up on sides.

Add salt and turmeric. Now add whole of chopped quails. Fry them over low heat...until they coat oil, spices and getting cooked. Constantly roll them to finish cooking thoroughly all the sides(applies to one uses whole quails). One could possibly take it to oven roast. Must be great that way!

Serve to go with regular rasam rice or dhall rice.

27.4.08



Vellore Mutton Biriyani:

Vellore Jodhi Hotel Style Biriyani.

As I told you earlier....tho' the regional speciality Biriyani is booming these days. Few are never forgotten for their taste and uniqueness. Sure there are many places which follow the same thumb rule for years(for centuries actually). Like the one Vellore Jodhi...which is in swing for more than 100 years. These places do not maintain a name board, nor they advertise their hotel. The only publicity comes from word of mouth. Since they were out there for centuries....they maintain it in the same country style....without any modern equipments. The name survives for their trade mark!

Well...as I had already shared with you 'Arcot Star Biriyani', Vellore Vella Biriyani, 'Amboor Kushka ' Ahmadhiya Biriyani' and even 'Vaniyambai Biriyani'. This goes in the same collection. I am using my speciality 'Seeraga Samba rice' again. Since I don't get any Meat(Goat's Meat)here at Oxford, I did this when I visited my India home. So....go crazy dear you'all!

Ingredients:

For Meat Marination:

Goat's Meat (Bone-in, Fat-on) 1/4 kilo
Ginger-garlic paste 1 spoon(freshly prepared)
Green chili 2 minced
Scallion 1 grated
Country Tomato 1 grated
Mint 6-8 leaves bruised
Cilantro leaves bruised few
Lemon 1 fruit freshly squeezed
Rock Salt
Chili Powder 1/4 spoon
Yogurts 1/4 cup.

For Biriyani:

Short Grained Rice 2 cups
Green chilies 6 slitted
Onions 2 sliced
Tomatoes 6 chopped
Salt
Chili powder (optional...its not used generally)
Mint 10 leaves
Cilantro few leaves
Ghee 1 cup.

Spices:

Cloves 3
Cinnamon 2 sticks
Cardamom 6 crushed
Bay leaves 3 crumbled
Star anise 2
Marati Mokku 3
Rose petal few(dried)
Birinji flower 1
Saffron few strands - tapped

Method:

In a wide crock pot, heat ghee. Throw in all the spices. Let them crackle up.

Then add chilies, wait till it splutters and turns white.

Followed by onions...fry real good till golden. Maybe add salt o hasten your process.

Now tomatoes....cover and cook. When tomatoes turn pulpy, add chili powder.

Stir-in marinated meat. Cover and cook till meat is tender. It takes really...........long time!

When the meat is tender and oil shows up on top, make sure there is no extra moisture. Then stir-in rice.

Let the rice get well fried for brief period. Then measure your water and add the same.

Cover and cook in a least possible heat. I always slow cook under sim, the no-1 knob here. Again it takes 1- 11/2 on stove top. Well one could set these in oven over 350 degrees for 3 whole hours. Choice is yours!

Enjoy with accompany of Vellore Serva, Spanish Onion raita and Hard boiled egg!

Vellore Kathirikkai Serwa




Vellore Mullu Kathirikkai Serwa:

Vellore Mullu Kathirikai Serwa - a side dish for Biriyani. Mullu Kathirikai Salna - Biriyani Side dish. Arcot Biriyani side dish Kathirikai Sewa. Vellore Mullu Kathirikai. Vellore Jodhi Hotel Style Serwa. Ennai Kathirikai Kara Kuzhambu. Ennai Kathirikai Puli Kuzhambu. Egg-plants Serva. Brinjal Serva. Indian Egg-plants Curry. Baingan ka Salan. Baingan to go with Biriyani. Brinjal to go with Biriyani.

As there are hundreads of variety in Egg-plants today...yet I find it hard to trace my own ethnic, regional variety(species of eggplant, here at U.S)! I think more than the shapes, color, genus, price...the taste and happiness comes from the associated memories. As we grow older, we try to recapture our childhood memories. I long and yearn for my mommy's recipes and granny's recipes so much. The food we tasted first time, with some interesting incidents of the past...leave a deep imprint in our heart, right. One could never give the same taste even if I fix it in zillion different ways with lots of improvisation.

However, I made this dish to go with my Vellore Biriyani. Its again a regional speciality! Yeah, I used particular variety of egg-plants for this dish, today. It comes under the same species 'Solanum melogena' tho'. One need to take a closer look at the eggplants/brinjal here, for a right pick. Yep, these eggplants are thorny on their stalk(peduncle), thats the indication.

If you ask me about the taste, I will put this on top of the ladder...on all the egg-plants varieties. The specility is, even after cooking for several minutes...these brinjals wont wilt nor disintegrate. The seeds are minute and so they will never taste bitter. It is widely called as 'Yennai Kathirikkai' among Hindu community...since, this vegetable sucks oil first while cooking and and shows up on top after cooking, making the curry/fry looking absolutely gorgeous. It Worth's a new name tho'...anyways, lets go on with the recipe.

Ingredients:

To Grate:

Ginger 1" size
Garlic 2-4 beads
Scallions 2
Country tomatoes 1/2 kilo

To Powder:

Fenugreek Seeds 1 spoon
Cumin Seeds 1 spoon

For Tempering:

Peppercorns 1/4 spoon
Cumin 1/4 spoon
Fenugreek 1/4 spoon
Curry leaves few
Sesame oil

For Serwa:

Indian Eggplants - 1/4 kilo sliced lengthwise along with stalk
Green chilies 3 slitted
Scallion 1 sliced
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Sesame oil few spoons

Method:

In a iron wok, heat up oil. Add tempering spices, followed by chilies and onions. Fry real good till onions turn golden. Add salt to hasten he process.

Now add grated ingredients and fry till raw odour leaves the pan.

Followed by sliced eggplants. Fry till they coat up oil on all the sides.

Toss turmeric and chili powders too. Cover and cook till the veggies is tender and oil shows up on sides.

Then add powdered spices and bring to one boil, remove from heat. Enjoy with Biriyani.

24.4.08




Tandoor Roti:

When we were in Vellore, during school and early college days....Pari (my brother )used to report all about the restaurant specialities! So slowly we adapted the culture of eating out. Generally Daddy takes us out on Saturday night. Before he plans for that....the whole weak, myself and my mom ask Pari to buy us outside food. Like he gets me Biriyani from Jothi, Rotis from Punjabi Dhaba and Sweets from Calcutta Corner.

We liked this roti from the Punjabi Place at CMC highroad, it was run by my school mates Father. Tho' there were so many punjabi dhaba everywhere....we liked it better there, as we knew they started with small dhaba and raised to 3 star level Restaurant. Its not only because of their location, their unique restaurant secret recipe for Panir Curry, Veg Kheema Curry....! I will share with you much like their curry dish, in future.

Ingredients:

All purpose flour 1 cup
Salt
Sugar
Yeast 1 spoon
Luke warm water
Ghee few spoons
Tandoor Oven(charcoal based)
Ghee for smearing over the roti.

Method:

In a wide bowl, bring luke warm water, salt, sugar and yeast. Leave it for 10-20 minutes. Let them come to frothy condition.

Now stir-in flour and slowly start kneading. After making dough...cover the vessel with damn cloth. Let this sit for really long time(7 hours) Make sure you leave enough room in the vessel...as you know they raise to 3 folds.

Now bring this raising dough and make equal parts out of it. Do not press after this. Take a ping pong ball size dough and pat them to disc shape. Do not press very hard. Let the knead one...be still thick. This will make good roti.

Repeat the same for the remaining dough too.

Pre-heat the oven already...when its is red hot. Throw in these roti...maybe thread to a skewer or something.

Let it come to nice burnt flavour...remove from heat. Smear ghee over it. Fold and place in a hot box. Better use a cloth to wrap these rotis until serving. Folding the rotis and wrapping them in cloth...makes the roti stay soft and tender for hours.

Serve with Paneer Gravy or Veg Koftha Curry. Enjoy with the accompany of raw onions, chilies and lemon wedge.

19.3.08




Kaadai Masala:(Chettinad Style)

Hotel Ponnusamy Style Kaadai Masala. Quail Chettinad. Quail Chettinad Masala. Game bird/fowl in Feiry Hot Masala.

Ingredients:

Quils/Game Birds/ Kaadai - 4 or 6
Salt
Turmeric powder 1/4 spoon
bay leaf 1
Sesame oil 1/4 cup.

To be fried in Little Oil and Wet-Ground Coarsely:

Purple Onion 1
Ginger 2"
Garlic 3-4 cloves
Country Tomatoes 2

To be Toasted Each Separately & Powdered Together:

Cinnamon 1-2 sticks
Cloves 3
Cardamom pods 3
Coriander seeds 1 fistful
Pepper corns 1-2 spoons
Dry red chilies 6-8
Fennel seeds 1 spoon
Poppy Seeds 1-2 spoons
Coconut freshly grated 1/2 cup

To Garnish:

Crisply Fried Curry Leaves 1 cup.

Method:

Wash and clean the birds. Remove its beak and gut. Wash thoroughly to remove even the fine feathers. Set aside.

In a wide, non-stick or Iron wok, heat oil. Add Bay leaf. Then followed by wet-ground paste.

Add salt and turmeric to it. Fry really good, maybe till oil shows up on sides and aromatic!

Now stir-in quills. Cover and cook over medium heat. One could add 1 cup of water.

When the meat is tender, add powdered spices and continue cooking without lid. Maybe till its raw odour leaves the pan and oil shows up on sides.

Garnish with curry leaves.

Serve warm as a side dish for South Indian Meals/ chappathi, Appam, Dosa....etc

10.3.08



Thenga-Maanga Pattani Sundal:

Beach Pattani Sundal. Pattani Sundal.

Ingredients:

Yellow-dry whole peas 1 cup
Salt
Raw mango 1 small(I could'nt find here) peeled, deseed & grated
Fresh coconut half shell - grated
Red peppers 3
Mustard seeds 1/2 spoon
Asafoetida 1 pinch
Ginger 2" peeled, grated/minced
Cilantro leaves few
Sesame oil few spoons.

Method:

Soak Dry-yellow whole peas overnight with sufficient amount of water.

The other day, pressure it with limited salt in it. Maybe still intact but cooked. 1 whistle will do.

In a seperate kadai/wok, heat oil. Add mustard, asafoetida, ginger and red peppers.

Stir-in cooked peas. Further add grated coconut, grated mango and cilantro leaves.

Remove from heat, serve warm as an evenning snack.

12.10.06




Kaadai 65:

Deep Fried Quails. Fried Japanese Quails.

Quail is called 'Kaadai' in Tamil. Its a wild /game bird.

Ingredients:

Quils 6
Ground cinnamon powder 1/2 spoon
Ground cloves powder 1/2 spoon
Ground coriander seeds powders 2 spoons
Ground black pepper 1 spoon
Red chili powder 1-2 spoons
Red food color 1 pinch
Salt
Ginger paste 2 spoons
Garlic paste 2 spoons
Lemon juice 1 cup
Egg white from 2 eggs
Rice flour 2 spoons
Oil for frying
Crisply fried curry leaves 1 cup for decoration
Crisply fried sliced green chilies for decoration
Crisply fried chopped garlic 1 cup for decoration.

Method:

In a large bowl, add all the ingredients except oil, quils and decorating items.

Mix them thoroughly and bring them to wet-paste form.

Now wash and clean the quils and try to remove even the minute fine feathers from it.

Now rub-in the masala(the paste above). One can poke the bird....at 4-6 places, to get it well marinated.

Set this aside for atleast whole 2 hours.

Then....heat oil. Deep fry them. Just 2-3 at a time. Fry till deep-red color. Maybe over medium heat.

When it is crispy, fragrant and deep-red in color. Serve them warm over banana leaf. Garnish them with crisply fried curry leaves, garlic and green chilies.

Can be treated as starter or side dish for meals or even as evenning snacks.

26.1.06

Spicy Mixed Fried Rice:

Ingredients:

Oil - 1/2 cup
Chicken(diced) - 1 cup (boneless)
Shrimps 1 cup
Onion - 1 (finely chopped)
Salt
Pepper (preferably white pepper powder)
Garlic 3 cloves(finely chopped)
Fresh ginger - 2" piece(peeled and finely chopped)
Whole scallions/spring onions - 3 nos(thinly sliced;white and green separated)
Carrots - 1 (finely chopped)
Beans 50-100 gms (finely chopped)
Cabbage 100 gms (finely chopped)
Green chilies 6 (finely chopped)
Eggs(large) - 4 nos(lightly beaten)
Cold cooked long-grain rice, white or jasmine rice, grains separated - 4 cup
Ajinamotto 2-3 pinchs
Soy sauce
Corn flour 4 spoons.

Method:

0. Marinate Chicken and Shrimps with little salt, ajinamotto, white pepper, corn flour and soy sauce. May be for 30-40 mins.

1. Heat a tbsp of oil in a large heavy-bottomed non stick skillet on a high flame.

2. Add the chicken and shrimps, stirring occasionally, until lightly browned.

3. Add onions, salt and pepper.

4. Cook for 1 - 2 mins, until onion is fragrant.

5. Add the garlic, ginger and scallion whites and stir-fry, until fragrant, for about 30 secs.

6. Add the vegetables. (green chilies, carrots, beans, cabbage.)

7. Stir fry.

8. Transfer contents of the skillet to a large bowl.

9. Heat 2 tbsp of oil in the same pan.

10. Add the eggs and season with salt and pepper.

11. Stir the eggs constantly and cook, until almost set, but still moist.

12. Transfer the egg to the bowl.

13. Heat up the remaining oil in the same pan.

14. Add rice and use a spoon to break up any clumps.

15. Add salt and pepper and stir-fry the rice to coat evenly with oil.

16. Stop stirring and then let the rice cook undisturbed, until its gets slightly crispy, for about 2 mins.

17. Stir the rice again, breaking up any new clumps.

18. Add the scallion greens.

19. Transfer to the bowl.

20. Stir all the ingredients together with the rice. (Add few spoons of soy sauce and white pepper)

Serve with Hot sauce and Tomato ketchup.

20.1.06







Stuffed Bitter Gourd Fry: (Andhra Style)

Stuffed Karela. Stuffed Kaakarkkai. Stuffed Pavakkai/Pagarkkai.

Salma Aunty is my 'Culnary Guru'! She is a very good friend to my family! She is really talented person....almost everyday she makes something new to Uncle! Lucky him! She is too good....to share all her new creative recipe with me. I was a teenager at that time.....so I just hog her food, compliment her and never try to learn it. Later when I started cooking.....I almost bothered her everyday over phone. But she was sweet enough to let me know....all her secret recipes!:) So this is her creative recipe here. My whole family is fan to this recipe and we call this as 'Salma's Karela' at Home!

Ingredients:

Bitter gourd small size 8
Dry coconut 1 (Coparai)
Garlic 4-5 cloves
Salt
Sour curd/buttermilk 1 cup
Lime juice few spoons
Turmeric powder 1/4 spoon
Red chili powder 1 spoon
Coconut oil 3-4 spoons
Vegetable oil for deep/pan frying
Curry leaves few for garnishing(optional).

Method:

1. First make small pieces out of dry coconut. Then grate it in a blender. Set it aside.

2. Remove the outer serrated portion of bitter gourd.....using a scraper. Scrape away the thick greenish serrations entirely. By doing this its bitterness is half gone.

3. Then make an incision at one side of the gourd. With the help of a spreader/back of spoon.......scoop away the seeds too.

4. Now wash the vegetable in running water until the water runs clear.

5. In a bowl add salt, turmeric, curd and lime juice. Mix them well. Then marinate the vegetable for complete 1 hour. By doing this the bitterness is 3/4th gone.

6. In a deep frying pan, heat oil. Maintain the stove over medium heat. Once the oil is hot....fry 3-4 gourd at a time. Turn it to all sides until it turns up to deep reddish brown. Repeat the process for all gourds. Set aside the fried gourds over kitchen tissues for some time.

7. In a wide pan add few spoons of coconut oil. Now add grated dry coconut to it. Roast them well for even color. Toast it till its light reddish brown and till very good aroma fills the room.

8. In a blender add garlic, salt, turmeric, chili powder and this toasted coconut. Just give one or two quick shot.....so that all ingredients gets well mixed with coconut powder.

9. In the same toasted pan, add fried bitter gourd and coconut powder. Fry them till gourds outer layer rolled with coconut and at the same time raw smell of chili powder is gone. This should be done in very low flame.

10. Now in the bitter gourd slit fill the dry coconut and serve.

This side dish will be good enough....when served with curd rice and dal rice.

28.10.05

Prawn Rice - Mom's Favourite


Prawn Rice(Srilankan style)

Shrimp Rice. Roiyaalu Annam. Eral/Iral Saadham. Era Saadham. Kekda Biriyani/Chaawal.

This is my PostGrad classmate 'Anne Sundari's recipe! She is a SriLankan Tamil girl! She is a great cook herself. She used to cook for her own lunch box! Almost everyday she comes with a seafood in her lunch box! Myself and my other hostel classmates used to devour it in minutes! Oh my goodness and she never gets angry at all! She was the one who told me 'cooking is fun'! Hmmmmmm I never agreed with her back then!

Well....that particular day she had this shrimp rice in her box. Everyone were very skeptical to taste it....coz the shrimps were with whole shells actually. For the first time she was going round and round and asking everyone to taste it! No one was dare enough...like me! Ha ha....anyway it tasted great!As she had actually picked very small variety of shrimps/prawns for this recipe. And as she fried it over high heat. The shells had turned crispier! But never did I knew before that the shells are palatable! They also tasted good to me!

Anyways....I don't know what she called this recipe. I named it as 'Annie's Prawn Rice' for my convenience! Well...to have some signature to this recipe....I used samba rice and I also fried the rice for a brief time. Well....since I could not find that type of prawns all the time in market, I started using regular ones. And I use only the tail fins on ones.

Ingredients:

Small sized prawns with shell(optional) half kg
Garlic 50-100 gms crushed finely without adding water
Lemon juice half cup
Dry red chillies roasted and freshly grated
Tomato puree 3-4 teaspoons
Turmeric powder half spoon
Mustard half spoon
Cumin seeds half spoon
Curry leaves 3-5 twigs
Oil 1 cup
Cold cooked rice (short grained or long grained)

Method:

Any long grained rice cooked with salt and ghee without stickiness. Generally I use Seeraga Samba rice for this(back there-India). For 1 cup of rice 1 and 1/2 cup of water. A spoon full of salt and few spoons of ghee is added....to avoid the stickiness of rice. Spread the rice in a tray. Flip with fork....allow it to cool down. Now the rice will be stiff and well separated.

1. In a large bowl marinate washed prawns, salt, turmeric, chili flakes, lemon juice and set this aside.

2. Take a shallow frying pan and add oil. Now add mustard, cumin seeds, curry leaves and fry for 2 minutes.

3. Then add garlic and fry it till golden-reddish brown.

4. Now add onions and fry till reddish brown.

5. Now add tomato puree to the above. Fry them till all water content evaporates and oil shows up in the top.

6. Now stir-in marinated prawns/shrimps and cook them without adding any water. Cover and cook over medium heat.

7. Once the prawn is cooked with its own water content...stir-fry them over high heat for another few minutes without lid.

8. When its almost dry and roasted add rice to it and mix it well without removing it from the stove...preferably in high flame...by spraying little oil.

9. Garnish them with fried curry leaves before serving.

Small prawns can be cooked without removing shells but by only removing little carapace and appendages.One can go for shell less prawn if it is too large. Retaining tail-shell alone is also okay.