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PRAWNS MOILEE for 2


My goodness – does time fly!

It is already Epiphany, 06th January, and Christmas is now most definitely over – until next time.

But before I post my Prawn Moilee today I like to share with you a picture of our own (Christmas) Crip with the Three Wise Men having now arrived at The Stable. Jo gets all the credit for actually building this one and the figures, angles etc. were all purchased by us over the years in Germany, England, Thailand and here in our own town in India. So many good and happy memories are attached to this tableau.

For New Year’s Eve we once again stayed at home – we have always preferred it like this.

But what to cook for this special occasion? –Very simple, one of our other favourite dishes, Prawns Moilee! Prawns simmered in slightly mild and creamy coconut gravy. Having the Arabian Sea as our coast, gives us all this beautiful sea-food for our kitchen. The prawns used in this preparation by me are acquired directly from the Chinese Nets (pictured above) workers.

Kerala is known of course, amongst other things, as the land of coconuts and there for one will find in most of our local cuisine either freshly grated coconut or/and coconut milk –absolutely delicious.

So, come and join us at our table, have a glass of wine or whatever, and enjoy this wonderful local dish

PRAWNS MOILEE for 2

For you who like to know – Moilee just means “An Indian curry, originally from Goa, containing fish or seafood and coconut milk

To marinate the prawns you will need:
1 x cup of shelled and deveined prawns
1 x tsp Turmeric powder
½ x tsp chilli powder
½ to 1 whole lime
1 x tsp Salt

To make the Moilee you need:
2 x Tbsp Coconut oil (or any other vegetable oil)
1 x large Tomatoe, sliced
Curry leaves (10 – 15 numbers)
1 x cup of Onions, sliced
3 x green Chillies slit in middle
1 x Tbsp Ginger, finely sliced
2 x Cardamom
2 x Cloves
½ x tsp Fenugreek seeds
½ x tsp Mustard seeds
A small piece of Cinnamon (stick)
3 x dried red Chillies
3 x Garlic pods, very finely chopped
½ x tsp Turmeric powder
1x tsp Coriander powder
1 x cup of Coconut milk

How to make the Moilee:
1. In a bowl mix together all the items mentioned under ‘to marinate…’ and keep aside for ca. 30 minutes.
2. Heat oil and when hot add and fry the Fenugreek seeds. After this add the Mustard seeds until they ‘pop’. Add Cardamom, Cloves, Cinnamon stick, dry red Chillies. Stir and add Onions, Ginger, green Chillies, Garlic and the curry leaves and fry until the onions turn translucent.
3. After this add Coriander- and Turmeric powder and keep stirring for ca. ½ minute. Now add the prawns, ½ x cup of Coconut milk and the sliced Tomatoes and cook until the Prawns turn pink.
4. When this is done add the remaining ½ cup of Coconut milk and bring this to a slight boil for a minute only.
5. Serve with Rice or Appam and enjoy!

Notes:
Having all the fresh Coconut at our disposal we make Moilee with two kinds of Coconut milk; first we squeeze the freshly grated Coconut with some water to extract the initial thick (first) milk and repeat the process on the same to extract the thin (second) milk.

That’s it! And Happy New Year to you all.
Carina

Jo’s Pork Vindaloo

Hello my friends – after a somewhat lengthy hiatus I now have come back and will try to share one of our delicious recipes again once a week.
But first of all Jo and I like to wish you all the very best for the coming year; good health (and good fortune), joy and happiness and may at least some of your wishes, if not all, come true!

Christmas came and went – now is the time to say “good bye to 2019 and hello 2020”. Like most of us we too will be spending time with relatives and friends here in India whilst dreaming of snow, cold etc. in my own native country Germany. Hm – maybe next year!

Today I like to share with you one of our most favourite dishes, Jo’s very special Pork Vindaloo from a recipe he has devoped into his very own over the last few years. For any kind of celebration we will serve, amongst others, Biriyani and of course his Vindaloo. It is so delicious that we will never have any left-overs here.

We like our food really hot, but if you want to scale down on chilli by all means do so, but remember Vindaloo is by nature a very spicy dish. It is a jumbled pronunciation of the Portuguese dish “carne de vinha d’alhos” (meat marinated in wine-vinegar and garlic), which was introduced to Indians in 15th century by Portuguese explorers.

So, go ahead and enjoy this Vindaloo and, if you like, let me know what you think.

Take care
Carina

Ingredients:

1 kg Pork, cut into medium sized pieces
3 x big onions, thinly sliced
4 x Tbsp grated coconut
1 x inch ginger, crushed
5 x large garlic pods, crushed
4 x Kashmiri Chilli, dried and whole
1 x tsp cumin powder
1 x tsp fenugreek
5 x cloves
3 x cinnamon pieces
5 x cardamoms
6 x black peppercorns
1 x star anise
1 x small bay leaf
2 x tsp mustard seeds
1 x cup white vinegar
½ x tsp black pepper powder
3 x Tbsp chilli powder
2 x tsp coriander powder
1 x tsp turmeric powder
1 x tsp ginger/garlic paste
4 x Tbsp Vegetable oil
2 x sprigs of curry leaves
2 x cups of water (initially)
Salt, as required

Method of Preparation:

1) Wash the pork pieces well, drain and pat dry with kitchen paper.
2) Rub a little bit of chilli powder and salt into those pieces and keep aside.
3) In a Mixi grind into a fine paste, with a little water, grated coconut, portion of one sliced onion, cumin powder, mustard seeds (1 x tsp only), pepper powder and coriander powder.

4) Heat oil. When quite hot add fenugreek, cloves, cinnamon sticks, cardamoms, pepper corn, star anise and the bay leaf and mix. After a few seconds add the remaining mustard seeds and let them ‘pop’ and then add the Kashmiri chillies and the sliced onion.

5) Fry this on medium heat until the onions turn golden brown.
6) Now add the grinded mixture, ginger/garlic paste and turmeric powder and fry until the oil rises.
7) Add the Pork pieces and fry in this mixture for app. Five minutes.
8) Add vinegar, water, salt and curry leaves and slow cook until the water almost dried up and the meat is deliciously tender.
9) Done – serve with rice, chapatti, naan or paratha and enjoy!

A small gift for you – ALMONDS

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As long as I can remember come New Year’s Day I have made “Gebrannte Mandeln” (sugar-burnt-almonds) to give away to friends as a little ‘thank you’ for this and that.

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Wrapped in little cornucopias simply made out of newspaper they always bring a smile to everybody’s face; with most of us being reminded of those fun-filled childhood visits to our local Christmas Markets. Although I never had an overly sweet tooth this did not stop me from nagging my own mother to buy me a portion of those deliciously smelling ‘gebrannte mandeln’ each time we visited one of those markets – until she decided it would be cheaper making them at home.
To me and many people around the globe the almond is a symbol of good fortune and happiness.

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….already at sea en route to Germany, the biggest import market.”

And this is one of the main reasons why today I like to present each one of you with my little gift combined with my very best wishes for

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There are so many uses for this nut in the kitchen alone, too many to start listing them all here.

And although I use Almonds a lot in my kitchen, one of my own personal ‘comfort dishes’ (especially when the wretched cold/flu has hit me) is a nice bowl of rice pudding, laced with a pinch of cinnamon and a dollop or two (wicked!) of jam and some Almonds. By the way, this is also a Swedish Christmas Tradition.

Here in India we say that eating 10 Almonds a day is good for the brain (….oh yes?!) – and so I keep stocking up once a month!

And who does not know the 5 important health benefits of Almonds: they are of course as follows:
1) Almonds are a great source of healthy monounsaturated fats.
2) They are a good way to get your magnesium, copper, manganese and vitamin B
3) They are particularly high in antioxidant vitamin E
4) Eating Almonds instead of high carbohydrate foods has been shown to aid weight loss.
5) Vitamin E in Almonds protects your skin’s collagen to keep you looking younger for longer.

Now for you, who like to make those Almonds at home, here is this very simple recipe I have been using for so many years.
300 g Almonds (with skin on)
180 g white sugar (you can use more if you like, but ….)
2 Tbsp Cinnamon powder
The inside (pulp) of one Vanilla
40 ml water

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Take a large frying pan and on medium flame heat water, sugar, cinnamon and vanilla pulp stirring continuously until sugar has molten.
Add Almonds and continue stirring until all the Almonds are well covered. Now for the next 10-15 minutes keep stirring until all the water has evaporated and the Almonds have turned nicely brown.

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In the meantime line a tray with parchment paper and transfer all the Almonds onto this, spreading them out and simply let them dry for a little while. For this I put the whole lot into the oven (WITHOUT HEAT) for maybe 30 minutes or so.

That’s it – done – ready to be bottled or boxed and enjoyed.

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Come now and join me – jumping straight into a New Year, with a spring in one’s step, a song in one’s heart, a smile on one’s face and hope for a better tomorrow.

Namaskaram
Carina

Out with the Old – in with the New

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2016 – Nothing good is to write about that year (at least from my perspective) and so I will not dwell on all the sad, bad and unpleasant things – they came and went and now I want to leave those behind and just concentrate on the New Year ahead.

JS and I wish you all a better, happier, healthier and safer

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And to put you into the right mood tonight I like to give you all a little musical gift – one of the most famous musical pieces for this occasion

AULD LANG SYNE

so beautifully (and heart rendering) performed by the Band of the equally famous Royal Scots Dragoon Guards

I just know that, just like me, quite a number of you will need a handkerchief and I also know of at least one friend in Canada who will actually need 2 of them, – yes, this music is especially for you, Rebecca!

And if THE PIPES are not for you, you might like Rod Stewarts rendition live from beautiful Stirling Castle

or you, who still remember the 1940 film “Waterloo Bridge” (starring Vivien Leigh and Robert Taylor), might enjoy listening to Michael Buble’ and Kylie Minogue’s version of AULD LANG SYNE.

Whatever – come midnight lets join hands through cyberspace and hope and pray for a more peaceful and happier NEW YEAR.

Carina
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Merry Christmas to you ALL

To all my Blogger friends, near and far, I wish you a joyous, peaceful and for all of you who are travelling, a safe CHRISTMAS!

GOD’S Blessings to you all.

My heart is too heavy right now to post a food blog this time – I am still shocked and saddened by the latest atrocity in Berlin – in my home country! What has become of it – what has become of Europe?!

I hope you find at least a couple of minutes in your own busy schedule to listen to one or more Gregorian Christmas Chants which were actually recorded live from Berlin.

Carina and JS

EPIPHANY– 6th January

It is today that Christians across the world celebrate the feast of Epiphany which marks the official end of the Christmas season.

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These are the “Three Wise Men” from our own private Collection.
And here is my last music video for this season – just enjoy!


The Mediaeval Baebes ‘We Three Kings’

I leave you now with 3 beautiful pictures of the Magi

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Adoration of the Magi by El Greco, 1568, Museo Soumaya, Mexico City (Photo: Wikipedia)

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Adoration of the Magi by Bartolomé Esteban Murillo, 17th century (Photo: Wikipedia)

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The Three Magi: Balthasar, Melchior, and Gaspar, from a late 6th century mosaic at the Basilica of Sant’Apollinare Nuovo in Ravenna, Italy. (Photo: Wikipedia)

Carina

Meine eigene FREIE Uebersetzung:
Heute ist der Tag wo Christen in der ganzen Welt das Fest der Heiligen Drei Koenige feiern welches auch das offizielle Ende der Weihnachtszeit ist.

Dies sind die Figuren der Drei Koenige aus unserer eigenen Sammlung.

Und hier ist mein letztes Musik Video fuer diese Weihnachtszeit – geniesst es!

Und hier sind noch drei wunderschoene Photos der Weisen.

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L’Adoration desmages by Albrecht_Dürer – Photo. wikipedia