Monday, June 19, 2006

10 Things I Miss Most From my Mom’s cuisine

I started this blog by writing on my mom's culinary skills and the magic touch she adds to her recipes. But then missed out on mentioning the favorite dishes my mom prepares.

I would like to thank Aparna, as it was so nice of her to tag me to this meme world.

Even now, when I plan to go home, the first thing would be to call up my mom and give her the list of recipes I covet to eat. And as always she ends up preparing all those mouth-watering dishes for me and serves it with more love. Its just not her recipes that i miss...its her that i miss the most :(.

There is a long list of recipes that I crave for, prepared by my mom. But then the meme is about 10 dishes. So here they go

  1. Palada Prathaman - Its one of my favorite payasam. I would call it Divine Nectar. For this payasam, pieces of flour paste (ada) are boiled in milk and sweetened with sugar. No ghee or spices are added except some cardamoms.
  2. Appam & Ishtu - They just make a great combination. I have never tasted appam, as soft in the center and crisp on the sides like my mom makes.
  3. Pathiri & Eirachi curry –Breakfast cant get better when my mom prepares pathiri with eirachi curry.
  4. Crab Curry – Crab cooked in coconut milk.
  5. kalumae kai (Mussles) Fry – Though we don’t get to eat them regularly, it tastes fabulous.
  6. Fish Fry & curry – Just can’t stop eating all the varieties of fish fry and fish curry that mom prepares.
  7. Mutton Liver Fry – Wow! Real lip smacking recipe, where she fries mutton liver marinated in pepper.
  8. Chicken Biriyani – Cooked in pressure cooker, the taste is incredible.
  9. Kesari – A sweet dish made from suji, milk and sugar.
  10. Pickles – Wow! just cant wait to get the highly spiced Mangoes, Ginger Mango, Garlic pickles bottled to take it back with me.

I have tried to prepare all the above recipes, but seldom does the taste come closer to that of my mom’s.

I would like Indianadoc and Kirthika to write a few words about thier mom's cooking.

Saturday, June 17, 2006

Kaachiya Mooru

Just by adding some spice to Buttermilk you prepare this dish “Kaachiya Mooru”. It definitely taste good with rice.
Ingredients
  • 2 cups of buttermilk / curd
  • Salt

To Grind

  • 2 / 3 Green Chillies
  • 1 inch of ginger
  • 2 cloves Garlic
  • ¼ tsp Fenugreek
  • 3 Shallots
  • 1 tsp Cumin seeds
  • ½ tsp of turmeric powder

For seasoning

  • Curry Leaves
  • 1 onion (medium size) sliced
  • 1 dry Red Chilli
  • I tsp Oil
  • Mustard seeds

Preparation

Grind the whole onions, green chillis, ginger, garlic, fenugreek, cumin seeds, and turmeric powder, with little water, to make a smooth paste.

Add this mix, and salt into buttermilk /curd, and heat the whole mixture, at a medium heat. Keep on stirring to avoid curdling. When the curry is boiled remove from heat.

In a small pan heat a tablespoon of oil, put some mustard seeds, when they start sputtering, add the sliced onion, red chilli, and the curry leaves, fry them, and them pour over the curry.

Serve hot with rice.

Mutter Paneer

Dishes in paneer taste good, especially when they are complemented with other vegetables like capsicum, potato, spinach etc., but Peas (Mutter) makes the best combination.
I have a friend from Bihar, who is a specialist in making mutter paneer and she prepares it very scrumptious. It’s a north Indian dish, which goes well with Roti.

Ingredients:

  • 1 cup of fresh peas
  • 200 gm of paneer (cheese cubes)
  • ¼ cup yogurt
  • Coriander Leaves
  • Salt to taste

For Seasoning

  • 3 tsp Ghee (can also use refined oil)
  • 2 medium sized onions
  • 1 tsp Ginger & Garlic paste 2 medium sized tomatoes
  • ½ tsp Turmeric powder
  • ½ tsp Chilli powder
  • 1 tsp Coriander powder
  • 1 tsp Garam masala / Kitchen king masala
  • 2 Bay Leaves
  • 1 medium size Cinnamon stick

Preparation:

Fresh peas taste best, but if not available can use dry peas by soaking it overnight. Pressure cook peas until they are soft. Be careful not to overcook it.

Cut the onions into four and boil them in sufficient water for about 5 minutes. Grind it in a mixie.

Heat 1tsp of ghee/oil in a frying pan, add the paneer (cheese cubes) and fry for 4-5 minutes, until they gently turn to golden brown on all sides. Remove the paneer and dip it in cold water, squeeze the water and keep it aside.

Now pour 2 tsp of ghee in pan, add bay leaves, cinnamon stick, sauté and add ground onion, fry it until light golden brown, now add ginger garlic paste and sauté well. Add Chilli powder and coriander powder, stir it and add chopped tomatoes, cook until the tomatoes juices ooze out and oil leaves masala.

Pour in ¼ cup yogurt add turmeric, garam masala, mix it well and cook it for 2 minutes. Now add the cooked peas, cheese cubes and one cup of water. Reduce the heat to low and simmer covered for 5 minutes, stirring occasionally.

Add the chopped coriander leaves and mutter paneer is ready to be served.

Tip : you can use tomato puree instead of chopped tomatoes, both tastes good.

Sunday, June 04, 2006

Potato Bhujiya

This is an Oriya dish that I learnt from my neighboring aunty who is a great cook. The usage of mustard is unique to Orissa, Andhra and Bengal cuisine. The masala that they prepare for this is used to fry drumstick too.

Ingredients

  • 2 big potatoes

To grind

  • 1 tsp mustard
  • 1 ½ tsp of cumin seeds
  • 2 dry red chilles
  • ¼ turmeric
  • salt
  • Oil

Preparation

Peel the potato and slice into medium sized round pieces. Now half cook them in hot water by adding a pinch of salt.

Soak mustard, cuminseeds, chilles, turmeric and salt in water for ½ hour and grind them to a fine paste by adding sufficient water.

Heat a pan or a tava, heat oil, dip the potatoes in the ground paste and shallow fry the potatoes on both sides until light brown.

Serve hot.

Carrot Halwa

I have watched a number of Hindi movies were the hero craves for maa ke hath se bana “gajar ka halwa”. It always looked tempting to me on the screen. I have never tasted it before, until recently cooked and served by a friend of mine here. She had made it very tasty, I learnt it from her and tried my hand on preparing it and fortunately turned out to be tasty…

Come winter and we get fresh veggies in Bhubaneswar, especially carrots. Now I have an extra reason to prepare gajar halwa.

Ingredients

  • 1 kg juicy orange carrots
  • 1 1/2 litre milk
  • 350 gm sugar
  • ½ tsp Cardamom powder
  • Saffron few flakes
  • Few drops orange colour (optional)
  • 2 tbsp ghee

To garnish

  • 1 tsp Cashew nuts
  • 1 tsp Raisins

Preparation Peel and grate carrots. Heat a pan and pour milk and let it boil. On boiling add grated carrot and cook it for 15 minutes in low flame. Once its starts thickening, stir it continuously so that they don’t form lumps.

Once all the milk is dissolved add sugar and cook it until the sugar melts and thickens. Now add ghee, cardamom and saffron.

Garnish with Cashew nuts and Raisins and serve hot.

Saturday, June 03, 2006

Fish Molly

Fish molly is one of the favorite fish curries in kerala. The style of preparation differs from place to place. This is usually had with appam, rice or kappa (Tapioca). I love it the way my mom cooks.

Ingredients

  • 500 grams Pomfret fish (Any variety can be used)
  • ½ tsp Red Chilli Powder
  • ½ tsp Turmeric Powder
  • 2 tsp Coriander Powder
  • ½ tsp garam masala
  • ¼ tsp feenu greek powder
  • 1 Tomato sliced
  • 1 cup Coconut Milk
  • 1 tsp White Vinegar
  • Salt

For seasoning:

  • Oil
  • 3 Onions finely sliced
  • 5/ 6 Green Chillies split
  • 1 ½ inch Ginger julienne
  • 3 cloves Garlic crushed
  • 1 stalk Curry Leaves

Preparation

Heat oil in a pan and fry onions, green chillies, ginger, garlic, fenugreek and curry leaves. Fry till onions turn golden brown.

Now add turmeric powder, red chilli powder, coriander powder, garam masala, and sauté well.

Add Vinegar, sliced tomatoes, water and let it boil. Now add the cleaned fish pieces and salt and cover it with a lid and cook for 10 – 15 minutes on a medium flame until the fish is cooked.

Pour the coconut milk over and cook it for 2 minutes in low flame. Garnish with coriander leaves.

Serve hot with rice or appam.

Tip : You can add tamarind instead of Vinegar