Fish curry - Kannur style and story of chatty(claypot)

Why do i mention its kannur style is because, there is one more place called Payyannur, which is just few kilometers away from kannur, in Kerala, has a different preparation, called payyannur style. The taste of fish curry varies with such short distances.  Ofcourse, there are plenty of variations in the uniqueness of the flavor in its own neighbourhood.

Though i have not done any fishing expedition on this aspect, but i find in coastal part of kerala, being fish as staple, almost similar kind of ground paste or masla is used in all the fish curries except that it uses different kinds of fish in every curry and so that the taste varies according to the flavor of the fish.  This is why, a very low spiced flavor in masala is prepared, so that flavor of the fish dominates the taste of the curry . In a nutshell, taste of the curry depends on the taste of the fish.

But, after all this there is one more important factor that enhances the taste is, clay pot. After more than a year of my marriage, and self instructed cooking classes, i found that peparing curry in the clay pot can enrich the taste to perfection. The subtle flavours of masala is enhanced, without much altering the flavor of fish by using chatty.

On my first field trip to kerala, from Bahrain, I packed my bag with one such chatty found in the local market. All set to go back to Bahrain after a long vacation of one month, and in the airport, i was warned at the customs, as i had put this object in my hand bag which was not allowed. My belly luggage was fully jam packed leaving no room for any squeezes.  At that moment, i felt i can just leave that clay pot somewhere in airport. But chatty had mesmerized me for what so ever reason. People around me were big eyed what would be my next foolish act.  But above all, i felt if i am not carrying this oldy goldy, i am going to miss something in my taste for next one year. That is it!! i was not ready to compramise on that. I pulled out some of my saris( can manage with salwars for one year), and chatty was secured under the cloths safely.  Those, crème de la crème and sophesticateds around, found me very ridiculous and nutty.  But soon they changed their mind (i think!;)) as they saw me on seventh heaven.

Its been four years and chatty is part of my everyday cooking.  chatty gets conditioned when it is used everyday. My husband's grandmother, feels for it, if she breaks an old chatty by some mishap. Because conditioned chatty gives that authentic taste to the food especially when you cook fish curry in that. It takes years for the clay pot to get conditioned.

When a clay pot is newly bought, it has to be soaked in water overnight to filter away the impurities.

Here goes the recipe,

Chatty ingredients: 

                                     Fish Any kind of fish, 1/4 kilo, cut into pieces, or 4-6 medium king fish

Red chilli powder 1 tsp

Turmeric powder 1/4 tsp

Salt 1tsp

Green Chillies 4 medium (halved and slit)

Curry leaves 2 strings

Ginger 1 tbsp (crushed finely)

Tomato 1 medium (cut into small pieces)

For paste or masala:

Coconut  1curd cup (grated)

Tomato 3/4 small (cubed)

Turmeric  1/4 tsp

Red chilli powder 2 tsp

Cumin seeds 1 tbsp

Additions

Pulp of one lemond sized Tamarind

Recipe:

• In a conditioned claypot, add chutty ingredients, in the same order as mentioned above.  Keep aside.
• Take Masala ingredients in a blender/mixer, fine paste them by adding little water.
• Take out the only fish from chatty, keep aside.
• Add the ground paste into the chatty, pour two cups of water and mix the ingredients throughly with clean hand.  Allow the mixture to boil on medium heat for 15 minutes.
• When the curry thickens, place the fish one by one into the chatty, allow it to cook in medium heat.
• When fish is almost cooked, stir in tamarind pulp. Boil till end.
• Add salt and tamarind to desired taste.

This is a simple, easy-to-cook recipe for those who likes the exact taste of fish. For appetite appeal, we can fry 1/2 finely chopped onion, fry till brown in coconut oil, pour it over the curry.

Three meals a day - Blog favourites!

Tried and suceeded  - Ultimate experience!

When i thought of trying out co-blogger's recipes, i assumed its going to be an expereince as same as, trying out couple of recipes from the net.  Believe me, it was so different. I cooked with at most keeness and enthusiasm, the recipes, turn out so homely and perfect.  Above all, was the feeling, as though i am having my breakfast, lunch or dinner in one of my friend's(Priya, Ashwini or curryinahurry) house. As a matter of fact, i relished and enjoyed every bite of what i have cooked. Indeed, it was quite an experience for me. Here goes the list of yesterday,

 Morning tea with Priya's Bhakris  

 In the morning, it took sometime for me make Priya's Bhakris. I even caught hold of my friend cum neighbour to taste this snacky dish. Being a Gujarathi, name was not unfamiliar to her, but sure the taste is! She has been eating Bhakris made of Wheat flour. Priya's recipe was different taste for her.

Variations: I added 1/2 cup of shallots instead 3/4 cup as given in Priya's(even with that, my cutie was smartly separating onions from Bhakris well with in her mouth!) and added a tsp of cumin seeds.     

For original recipe and better results visit Priya

Noon lunch:  Ashwini's Goan fish curry  

My husband being a malabari, never got bored of everyday rice and fish curry lunch. That is all he needs with little curd preparation. It is a must for my little one. So far i never tried to deviate myself from traditional kannur style of cooking fish. Ashwini's was real lip-smacking preparation. I served with Injithair(curds with coconut and ginger paste) and puzhukalari chor (boiled rice).

Variations: None   

   

For original recipe visit Ashwini

Li(ti)ght Dinner: Green peas - potato kurma from curryinahurry

In the evening, I heaped up a cup of frozen peas and potatos for this filly meal for my dinner. It was very satisfying with hot and crispy puris. It goes well with almost any breads, rotis and Dosas.

 Variations: I put a tsp of fennel seeds(saunf), instead aniseeds.

   

For original recipe hurry up to curry in a hurry

Tomato Rice

For the past few months, I am realising photography is not my cup of tea..  Being very repulsive and pressurized about this blog thing, whenever I cooked something that comes out as expected (as a matter of fact, my cooking is not consistent ) I grab the camera and start clicking in all the possible positions, appears as if I am shooting an amateur model, ending up with 40 different pictures.  I am being honest. That is okay with me.  I just have to turn myself on to the learning mode,  cut out a bit of excitement about this whole thing and give a kind of pro approach to this concept of blogging. Isn’t it?.  I gusess that’s what you call a self confession.:) (You guys , Don’t snarl over there!)

Incidentally, I happen to visit this supermarket last week and again, I was confused about what to cook?…  to post a  blog (eating, relishing comes later!!) As I was loitering around in the vegetable section, those tomatoes looked so fresh and shiny red, lopsided on the crate. I piled up a lot of them for trying out two, three dishes together. Next day, with an absolute interest,  I cooked tomato rice first thing in the morning. Then comes my passion which turned into an obsession in recent days, slowly reaching to a point of frustration, i.e., On the verge of this photo mania, I had to hotfoot it all around the house holding the camera in different angles behind this raw, uncooked and cooked food items and what not.  Behind me was my tiny two year old cutie kept on yelling at me, ‘mamma, enough photos’ ‘ take a photo of my lamb, my doll …’ .. Gosh!! Life has never been so chaotic before blogging.

Thats fine, as its really fun and great way to laugh and learn. More than anything, some compliments, advices, exchage of words, earning new friends….  

So, I took the puree out of these tomatoes and it was not thick and colourful enough as I expected. To patch up this I could have added little tomato puree from market, I had none at that time.

                                  

 Main ingredient

Basmati Rice 3 cups

Cutting

Onion one medium(finely sliced, thin and long)

Tomato one medium (diced into small cubes)

Coriander leaves less than a handfull (finely chopped for garnishing)

Lemon   1/2 (sliced and twisted for garnishing)

Powders

Red Chilli 1tsp

Coriander  1tsp

Turmeric   1/2 tsp

Biryani    1 tsp ( Everest or Badsha or Mother’s recipe)

 Blender/Grinder

Group I

Tomatoes   3 medium(skin peeled)

Group II

Coconut   1 tbsp (fresh or frozen, grated)

Ginger  1/2 inch (peeled)

Garlic   2 cloves(medium sized)

small oninons  2-3 cloves

Chillies  7-8 (medium length less spicy)

Coriander leaves less than one fistful

Ready Additions

Whole Garam Masala  1 clove, 1 cinnamon, 1 small cardamom, bayleaf, few grains of black  pepper and cumin seeds

Curds    1/2 cup(optional)

Coconut milk 2 cups

Water  3 cups

Peas  1/2 cup (frozen or fesh)

Preparation: ·     

Start with, washing and soaking the rice in water.  

Group I, to peel of the skin of tomatoes, I don’t blanch it, instead I burn the tomatoes on the flame, so that the skin loosen up and can be peeled off easily.  I feel, the puree after grinding tomatoes becomes thin and liquid by blanching.  But again it depends on juiciness of the tomato.  To thicken up puree, it can be mixed with ¼ cup of tinned tomato puree.

Group II, Grind coconut, ginger garlic and chillies to fine paste.  Add fresh coriander leaves, and  use pulse button twice or three times, so that the leaves are ground and mixed well enough.

Coconut milk, can be fresh or powder or canned. I use Eastern coconut milk powder, which is a product of Kerala, with two table spoons in a cup of warm water to dissolve.  This gives a good consistency. When fresh coconut milk is used, make sure to take the thick milk only.   

1. I use Hawkins pressure cooker (4Litre or more) as i have a quick method for cooking.
2. Take 5 tbsp oil in the preheated cooker, and toss in whole gram masala. Wait till it crackels.
3. Add chopped onions, to fry till transparent. 
4. Add  ground Group II paste, Fry them for two minutes until it leaves raw smell of the masala.
5. Empty 1/2 cup of peas by adding it to cooker and fry for a minute.
6. Pour in tomato puree, roast until whole mixture leaves oil from the sides. 
7. Sprinkle the powders and fry for few seconds, till it blends with the mixture.
8. Drain the water from soaked rice, add it in to the cooker and start mixing thoroughly and swiftly.
9. When it is mixed well, pour two cups of coconut milk and 3 cups of boiled water. Stir in, chopped Coriander leaves and tomato. To make it more rich, half a cup of curd can be added
10. Give one good complete stir after adding required amount of salt.
11. Close the lid tightly without putting the pressure regulator or weight to the lid.
12. Increase the heat till the steam comes out of the nozzle, reduce the flame to simmer.
13. Steam it for 7 minutes on timer, turn off the heat and allow it to cook with lid closed for about 10 minutes. 
14. Slowly open the lid after 10 minutes, and fold in rice with a flat laddle, immediately empty the contents into a serving dish.  If left in the cooker, it gets over cooked.
15. Serve with lemon, coriander leaves and tomato slices, garnish unto your imagination

 Notes:  This rice served with cucumber raitha or some spicy curry.  Instead of pressure cooker, this recipe can be cooked in a thick bottomed vessel, but to keep a check regularly so that it does not stick to the bottom. 

Healthy eating - Banana flower preparation

In plantain tree,  Each part of the tree is so much useful for something or the other and medicinal properties.  Its trunk, flowers, fruits and roots are used in making delicious food items.  Its leaves are used to serve food, a kind of olden days discardable paper plates. And for we Indians, relishing food served on these leaves is out of the world experience.  At least for me!!.  Any time of the year, even if a simple rice and sambar is served on this, will taste like feast to tongue.Banana flower is called Banana blossom has various medicinal properties and diuretic.

When we were in Bangalore and I happen to visit vegetable mandi i get to see this beautiful vibrant coloured unusual vegetable. But never had a clue that it is of Banana and can be cooked, eaten and so delicious.  Bahrain, where we lived for quite a few years and mostly keralites around, we used to get lot of Indian vegetables especially from Kerala.  I tried, failed and now seem to be good with this recipe.

 I am not sure if this vegetable is available around the western world, still if you can find couple of them; look for the one with fresh tender flowers when you slip away those leaves that cover the outer part. The vegetable has to be bright magenta in colour.

 

What you need:

• One whole Banana blossom
• Red chilli Powder            1/2 tsp
• Turmeric                        Little less than ½ tsp
• Coconut                        2 tbsp
• Mustard seeds               ½ tsp
• Curry leaves                   one strand
• Onion                            half of medium size(chopped)
• Salt to taste

How to make:

 Prepare:  Just remove the first two leaves that covers the vegetable, and to find a bunch of fresh flowers.  Chop those flowers and keep aside.  Cut ½ inch form tip of the narrow end.  Here most of the people shred the vegetable and chop into thin strands.  It goes messy all over.  Instead, Hold the mid part of the vegetable in the hand, just cut the edge into cross sections and then chop it along the length into thin shreds. (Hope I am clear). 

When the chopping is done, mix it with turmeric, chilli powder, Onions, curry leaves and little bit of salt.

Cook:

Heat a spoon of oil and splutter mustard seeds in a round bottom vessel.  Slowly add the mixed ingredients to it and start frying.  Do not add water as the vegetable has enough water content if it is fresh.  If it is not, sprinkle handful of water just to avoid sticking to the bottom.  Loosely cover the lid, reduce the heat.  Cook over low heat for about 10 minutes, stirring occasionally. The quantity of the ingredient reduces once it gets cooked.  See to that it is cooked before removing it from heat. A Magnificent Magenta is turned to a healthy nutritious simple dish.

    

Notes:When it is chopped and exposed to the air the colour changes to dark brown.

Coconut  can be added after the vegetables are cooked.  

Instead of Red chilli powder 2 medium green chillies can be used.             

Nivedita

Although, I have been brought up in a very permisive society of metro life, Mother's day was not so been very special to me till I reached collage.

My mother always been happy to recieve wishes on mother's day. She even used to remind me about the day, after marriage. Ah.. those shameless days. I had got used to forgetting lot of things.

After I became a mother I waited for last two years so that one day Nivedita will come up and wish me "Happy mother's Day"!!She did today with flowers.

Ari pathiri (Akki rotti) - rotis from rice powder

I was thinking which could be my first recipe to blog. Me being from karnataka and married to a keralite , I was looking for a recipe that is common in both of these places. Found one!!. People from Kannur,North kerala, call it as ari pathiri, is mostly a common dinner or heavy evening snack especially among muslims.  On the other hand, in karnataka, it is known as home made heavy breakfast.  Even the curries goes along with this also differs according to the places.  In Bangalore, akki rotti is eaten with curry made from aloo or saagu(Vegetables).  Back in Kerala, pathiri is savored with spicy traditional chicken curry. Ari pathiri one of my favorite and my mother is 'mother' of this recipe. However, it is slightly procedurous preparation but good for taste buds of all ages.  

Grab some:

• Rice powder          2 cups

• Cumin seeds         1/2 tbsp

• water                    3 and 1/2 cups

• salt to taste 

And follow here:

For various good reasons, use an aluminum vessel.  Add up water and salt. Bring it to boil on medium heat.  Mix rice powder and jeera. When heated up water starts to form water bubbles, just then slowly pour rice powder mix into boiling water and start mixing the contents swiftly with a wooden spoon, so that it does not form lumps with in the dough.  Keep mixing till the the consistency is as equal to chapathi dough.  If the dough looks liquefied or pasty, add up little rice powder to tighten it. Cover up with a tight lid and allow it cook for two minutes. Turn off the heat and keep it covered for five more minutes.

The tedious or rather an effortful process follows.  Now that the dough is cooked, wet the hands with cold water so as to divide dough into two parts. This has to be done when dough is still warm (I mean ‘hot’, I cannot say it loud :)). One of the two parts has to be tempered by rolling on a slab with wet hands a few number of times, so that it softens without having any lumps.  Kneading does not work here as the dough will be hot or warm.   .

Divide the dough again into three parts.  Knead each part with wet hands couple of times more to make small dumplings, before rolling out with rolling pin on flat surface.  While rolling on slab, Pat the dumplings, with flour generously. 

Dusting is required, when you turn sides while rolling.  Roll it out to required density.  Edges of rottis should not break while rolling.  You can quick fix it by joining together, just dust it with some powder and roll over it.

Fry on the hot pan on the both sides, until golden.  Use of oil while frying is optional.  Frying takes couple of minutes  depending on the density of the rolled rottis. Thicker the density, longer is the frying time.  

 I would like to have these rottis with chicken curry.

Note: Rice powder I used is Nirapara Pathiri podi, which is made in Kerala.  This can be made at home also.

Additions: Half a cup ground coconut and a piece of onion along with Jeera and Rice powder for the dough.

Warm Welcome!

Welcome All!!

 

      Winter flower in Doha, Qatar

This is my first post.  I am so excited atlast i could post few things after nagging on with blog themes for more than a month.  I never thought i could settle on something.  Anyways, its not bad isn't it? for somebody who is new to the blogging world. As an acknowledgement, i would like to thank all the food bloggers and especially, Indira from Mahanandi, for inspiring and introducing me to this whole new world.

 Fine, so here i am to share my everyday dinners, lunch and breakfasts with fella bloggers, friends and family.  I am not a great cook as such,.. learnt cooking once i got married. Those times, say, a very crucial happy time, when i was a real pathetic cook, trying hard for a 'decent cook' certificate , but… assuming to be a 'great cook', i even wanted to compete in a cooking event.  Can anybody believe?  I mean you guys out there does not know the complete history.  One example was i learnt making simple Tea from, ofcourse, "who else it could be!!?"

Then came those days, when i started running pole to pole, looking for cook books and trying out new recipes,  trying to impress, ofcourse "who else it could be?".  Then came the days of routine and experimenting.  Routine cooking has never been interesting, till i thought of blogging,on the other hand experimenting was disastrous.

But, my "who else it could be?" was my support through out, being a taste master for my cookbooks, flexible and adjustable for routine cooking and guinea pig for my experiments.

This post is dedicated for him!!