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A beautiful Cauliflower and green peas curry


……… I DO THIS, MY WAY! …..

A beautiful Cauliflower and green peas curry.

Our festival season is slowly starting off with today’s Independence Day celebration and most people will have been watching on their TV the splendid celebrations all over the country.

Next week Kerala will be celebrating their most famous annual festival – ONAM. Malayalis around the world are all ready to welcome the Hindu mythological king Mahabali. Onam is mainly a Hindu Harvest festival.

The Onam feast, also known as Onam Sadhya, is one of the most important parts of Onam celebration. The Sadhya comprises mainly of 26 sensational dishes and there is a set order in which the dishes are served during the Onam fest, wherein the meals are only served on fresh, clean banana leaves (locally known as “Kerala plates”).

There is of course no way that we will cook 26 dishes just for the two of us, but instead we will enjoy some of our well liked and tasty (vegetarian) dishes during that time.

I will start Onam off with this lovely Cauliflower and green peas curry – a curry enjoyed by Vegetarian and Non-Vegetarian alike.
This recipe here is for 4 people.

Ingredients
1 x big cauliflower, cut into small florets
4 x big potatoes, peeled and cut into cubes
1 x cup of green peas (I use frozen peas, thawed)
2 x tsp sugar (or jaggery, if you can get it)
¼ x tsp turmeric powder
Salt to taste
2 Tbsp Vegetable oil

For Grinding
4 x big onions, peeled and cut into pieces
2 x inches of fresh ginger
4 x green chillies
4 x green cardamom
2 x cloves
Piece of cinnamon stick
4 x big tomatoes
Small ball of Tamarind paste
For frying
2 x tsp oil
1 x tsp cumin seeds

Method
Boil potatoes until nearly ready – add cauliflower florets and continue cooking for a few more minutes. Drain and keep aside.

In a wok heat 2 x Tbsp of oil, add the cooked vegetables plus the green peas, stir and cook for 2 more minutes. Take off flame and keep aside in a dish.

Now, in your ‘mixy’ grind all the above mentioned ingredients into a smooth paste, adding tomatoes at the end. Keep aside.

In your wok again heat 2 x tsp of oil and fry cumin seeds for a few seconds. Add the grinded masala, salt, turmeric powder and 2 x tsp of sugar (or jaggery). Stir.

Add all the cooked three vegetables and mix gently. Let gravy thicken for just a couple of more minutes (this is not a liquid curry).

Rice or any roti (chapatti, paratha etc.) and some pickle are good with this.

That’s it – enjoy
Namaskaram
Carina

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Riches of the soil

“……… I DO THIS, MY WAY! …..”

(Cabbage and Potato curry)

Do not be put off by just reading what I cooked the other day. For some of you this dish seems far too simple and ordinary – but, and here is the big ‘but’ – it is a truly delicious curry filled with some of our beautiful warm spices. This curry is one of my Indian ‘comfort’ foods – a dish which suits me just right during this very heavy Monsoon season, when days sometimes look like we were back in UK – dark, wet and very moody.

Did you know that potatoes (with their skins) have 25% more potassium than bananas? For example and turmeric is a very healing spice.

So I suggest you give this recipe a try; after all, the whole meal can be ready in just 30 minutes. This curry can be eaten with rice or just roti (chapatti, etc.).

INGREDIENTS

1 Tbsp coconut oil
1 tsp cumin seeds
1 tsp mustard seeds
1 onion, finely sliced

¼ tsp garlic powder
¼ tsp cayenne
½ tsp ground turmeric
1 tsp ground coriander
1 bay leaf
1 Cinnamon stick

1 lb gold potatoes, diced into ½” cubes
½ small head green cabbage, cored and sliced (about 12-14 ounces)
½ cup diced fresh tomatoes
¼ tsp salt
¼ cup chopped cilantro
Salt and pepper to taste

INSTRUCTIONS

Heat oil in a large pan over medium heat.
Add the cumin and mustard seeds and cook for 1-2 minutes until they ‘pop
Add onions and stir. Cook for a further 2 minutes.
Now add garlic (or garlic powder), bay leaf, cinnamon stick, cayenne, turmeric, coriander, garam masala and cook for a further 1-2 minutes.

Add the potatoes, cabbage, tomatoes, ¼ tsp salt, and ¼ cup water.
Mix all this well. Cover and reduce heat to low. Cook until the potatoes are tender, about 30 – 35 minutes. Watch and if it becomes too dry just add 1 or 2 Tbsp of water.
Remove bay leaf and cinnamon stick and discard.
Once cooked, add salt and freshly ground black pepper.

Remove from heat. Add salt and freshly ground black pepper to taste.
Transfer curry into a serving bowl and sprinkle chopped coriander over the finished dish and serve.

That’s it – enjoy
Namaskaram
Carina

TILAPIA IN A LEMON-PARSLEY SAUCE

This here is such an easy and quick fish recipe, which I first tasted in Florence/Italy in one of our friend’s houses. She knew that Jo absolutely adores fish (coming from the coastal area in Kerala this is no wonder!) – and so this was really for him.

Tilapia recipes are seen in profusion all over the Net but it has not, here in Kerala, quite reached the appeal this fish has outside our State.

Compared to Seer fish/King Fish (which is the absolute number One fish here), the price of which has gone literally through the roof, Tilapia is much easier on one’s pocket and apart from that it is a delicious light fish and our freezer is always well stocked.

So I do hope you will enjoy my “<strong>Italian Tilapia dish” as we do. Buon appetito!

For 2 people you will need the following:

For the fish:
400 g Tilapia fillet
25 g Butter
Juice of ½ lemon
Freshly grounded pepper

For the Sauce:
1 Tbsp Butter
1 ½ Tbsp flour
250 ml Milk
Juice from the other ½ of your lemon
A nice handful of Parsley (finely chopped)
Salt and pepper to taste

And here is what you do:

Line a baking sheet with baking paper and keep aside.
Heat oven to 190 C.
Wash fish well and dry completely, using paper towels.
Melt butter and stir in the lemon juice.
With a pastry brush, spread this mixture all over the fish fillets, grind the pepper over this and bake in the oven for app. 30 minutes.

In the meantime melt butter on the lowest!! heat.
Add the flour into this and cook for app. 3 minutes, keep stirring all the time.
Now add the cold!! milk and with a balloon whisk, mix everything together.
Bring to a slight boil and then turn down heat to medium for 5-10 minutes – stirring all the while.
Finish this off with salt, lemon juice and chopped up parsley.

To plate:
Place your fish on a plate and top it with the sauce and some basmati rice or a few “finger chips” on the side.

That’s it – all done. Enjoy.

Namaskaram
Carina

Mango Prawns and Thrissur Pooram

It’s been now close to 9 long months since I have been able to post my last Recipe.

Unfortunately I had a couple of health issues to deal with. But now it seems that I am ok again – toi-toi-toi (as we say in Germany wishing Good Luck!)

And so I use one of the famous (film) quotes of Actor Arnold Schwarzenegger “…. I am back” and so happy too.”

Actually I intended to post this last week Thursday, but I had forgotten that it was the famous “Thrissur Pooram” – meaning to sit in front of the TV for a few hours to watch this incredible spectacle and so unique to our part of India – our Kerala!

A few years ago, I had the chance to visit Thrissur with Jo. Thrissur (Trisivaperoor) is less than 70 kms by road from our Cochin. Perched on top of a beautiful hillock right in the heart of Thrissur (in central Kerala) is the ‘Vadakkunnathan Temple’ – one of the oldest temples in Kerala. Having begun in the 11th century, it underwent modifications and additions until the 19th century. The annual festival of Pooram with its elephant pageantry is celebrated on these temple grounds.

Amongst the Pooram festivals of Kerala, the most famous is the magnificent Thrissur Pooram. Introduced during 1789 – 1805 by Shakthan Thampuran, the then King of Cochin, and it takes place in the month of “Medam” (April/May in the Malayalam calendar).

During this year’s Pooram held on April 25, for 1 ½ days, a great parade of thirty richly caparisoned elephants carrying ceremonial umbrellas with ‘Aalavattoms’ and ‘Venchamaroms’ were displayed. On the elephant in the centre rides the temple deity ‘Vadakkunathan’ (Shiva). They come out through the magnificent temple entrance tower and line up in the open ground. A most beautiful site, those magnificent creatures clearly enjoying all the fuss and the extra culinary titbits of leafs, bananas etc. and their giant ‘earlobes’ flapping in unison to keep the heat and flies away.

Fifteen elephants in a row facing the other fifteen for the famous ‘Kudamattom’ (exchange of those colourful umbrellas).

For ‘Kudamattom’ two parties representing the two divisions of Thrissur. ‘Paramekavu’ and ‘Tiruvampadi’ each puts forth their best exertions to make their display grander than the other while bands of musicians playing their traditional instruments of drums, cymbals, etc., add local melodies to the occasion.
During this grand community event celebrated by the entire citizens of Thrissur, a vast crowd from near and far gather on the grounds to witness and support the Pooram. The renowned grand display of fireworks related to the Pooram should not be missed.

The next Pooram is on Medam 29th, which is Monday, May 13th 2019 (for those who might be interested visiting)

But now to our “meal of that Pooram day” – a most delicious Prawn dish with green mangoes – a recipe which I extracted from Jo, whose Indian cooking I absolutely love.

Prawns with Mango Jo’s Style
Altogether you will need:

½ kg prawns, peeled and deveined
19 Ullis (keep of those appr. 8-10 whole for curry)
4 green chillies, to be used for blending in Mixi (keep 2 for curry)
5 dry red chillies, halved for tempering
2 green mangoes, peeled and cut into bite-sized pieces
1 tsp Ginger & Garlic paste
1 1/4 Cup of grated coconut
3 Tbsp of coco oil
½ tsp Fenugreek
3 medium sized Kokum’s, washed and soaked in warm water for 15 minutes
5 tsp coconut powder
1 ½ cup of water
1 ½ tsp black pepper powder
1 ¼ tsp turmeric powder
1 tsp coriander powder
½ Tbsp of coconut oil
½ tsp of mustard seeds
2 sprigs of curry leafs
Salt to taste (to be added only at the very end!)
Prepare in advance
Grind 4 x Ullis and 2 x green chillies and 1 x tsp Garlic and Ginger paste and 1 1/4 cup grated coconut, and if available, some left-over home-made chutney, very very finely.

Peel 2 x green raw mangoes and cut into large pieces and keep aside.
Put aside 5 x dry red chillies, cut in halves, and 5 x sliced Ullis for tempering later with some Curry Leafs.

Preparation
Take a large pot, heat up 3 x Tbsp of coco oil (or Veg oil), ½ x tsp Fenugreek,– stir and add 10 x sliced Ullis and 2 x green chillies, sliced, stir and sauté.
After 5 minutes add fully drained Kokum’s (3 x) and half fry only – do NOT add salt yet -.
Mix 5 x tsp of coconut powder in 1 ½ x cup of water and keep aside.
After some time add around 8-10 x Ullis (for bite) and sauté.
Add 1 ½ x tsp black pepper powder and 1 ¼ x tsp yellow powder (Turmeric).
Add 1 x tsp Coriander powder (heaped) and mix.
Add grinded lot and fry for appr. 10 minutes. Only now add cut mangos and salt to taste. Boil for another 10 minutes until raw mango is cooked.
Now add all the earlier prepared prawns and add the 1 ½ x cups of coconut milk, cook for 5 minutes until prawns have all turned pink,

TEMPERING

Heat ½ x Tbsp of coconut oil, add ½ x tsp Mustard seeds and 5 x dry red chillies, cut in halves, 5 x sliced Ullis and 2 x sprigs of Curry leafs, stir for 1 minute and pour over the curry.

Serve with Rice and Poppadums.

That’s it – enjoy your meal.
Namaskaram
Carina

“. . . a meal for a King – Uppuma”

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Breakfast is unarguably the most important meal of the day.

I was raised in Germany on the old saying “….Breakfast like a king, lunch like a prince and dine like a pauper” – something which I adhered to on and off over the years.

Like most of us I too rushed out in the morning far too often without a bite to eat, just a cup of coffee “on the run”, lunch often was a sandwich or two and come evening it was either a visit to a restaurant or pub, eating food which I should not eat, especially late in the evening. In Germany we normally try not to eat a full calorie-laden meal after 7 pm!

But, over the years, and with gained experience and with accumulated ‘wisdom’ I tried to eat more sensibly and healthy – not always succeeding, mind you!

So living here now, my eating plans simply had to change – and they did. I do not have what we call ‘European’ breakfast any longer, except when I make a small bowl of oats with a few raisins and a small spoonful of honey for myself to see me through till lunchtime. In the last 14 years, I have quite happily adopted to my new eating routine.

I love breakfast – and I so enjoy occasionally starting an often quite hectic day with one of South India’s most common and popular breakfast dishes.

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I do like ‘to ring the changes’ when it comes to our meals and therefore I find it a little bit difficult to talk about my favourite choice for a good Indian breakfast – after all I do like nearly all varieties of dhals, potato curry, Idlies with chutney and sambar, masala dosa etc etc and of course then there is UPPUMA – made from Wheat rava (semolina) with a few items added to suit our own personal taste bud. There are of course once again numerous slight variations on the same theme – but what I present to you today is, as usual, what we would serve you if you happened to join our breakfast table.

All measurements given are for 2 portions.

I like to buy pre-roasted Rava (Semolina) – so no need to fry this in your own kitchen any longer.

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1 x cup pre-roasted Rava (semolina)
½ x cup of Ullis (shallots) – sliced
2 x long green chillies, cut into 2-3 pieces, seeds not removed!
4 x cloves of garlic, sliced
1 x Tbsp Cashewnuts (or shelled Almonds)
1 x Tbsp Kismis (Raisins)

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½ x tsp of black mustard seeds
½ x tsp of black pepper
½ x Tbsp of Uppu (Salt) (you may want to adjust this)
2 x sprigs of Curry leaves
1 x Tbsp of vegetable oil
2 x cups of water (boiled)

Method:
Heat up a large wide vessel, add oil, when hot add mustard seeds (remember – those little sneaky ‘bullets’ will fly all over your stove – so keep pot covered for a couple of seconds), when they have stopped ‘popping’ add chillies, Ullis, garlic, raisins, nuts, curry leaves, salt and black pepper. On medium heat stir all this and let it cook for 2-3 minutes.

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Now turn down heat even more and add Rava in a stream all over this mixture, stir again and again for another 2-3 minutes before adding the water.

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Mix well – making sure nothing sticks at the bottom or the sides of the vessel. Keep stirring before covering with a lid for another 3 minutes.

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This is usually the time when I have a quick sip of coffee!!

Switch off your flame, using a fork I break up any possible little lumps.

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Since I make Uppuma this way, I never ever have burnt bits at the bottom or sides of my vessel, just beautiful fluffy delicious Uppuma.

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This is normally served with a steamed banana.

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That’s it – all done – enjoy!

Namaskaram
Carina

A FISHY TALE . . . . .

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So that’s it – ONAM (and all the other combined Festivals which come up every year around this time) is now over and everything in our beautiful State of Kerala, where the people are blessed with an abundance of Coconuts, Spices and most of all with the Treasures of the Sea, has returned to the usual normality.

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This year we did not make our own Sadhya of 18 delectable dishes – instead we went out visiting!!!

But when JS went out to our little local market ‘around the corner’ to visit his ‘friendly fish man’ – you know the kind who quietly lets you know of some special kind of fish coming in, when the price of prawns will go up or down! Who takes trouble in cleaning your order etc. etc. – in order to maybe get some extra treats for the long ONAM week, he not only succeeded in getting some lovely looking Karimeen (Pearl spot)

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which he and the girls love fried with just the right amount of his ‘secret’ masala massaged into the fish, but he returned home with also a special surprise for me!! A whole THIRUTHA (Grey Mullet).

This is a fish extremely popular especially with the visiting Tourists, who love to order this fish whole so it can be shared amongst two to three people.
Thirutha is available normally in abundance, but because of its very delicate taste any catch gets snapped up by Hotels, Restaurants and even certain vendors, especially in places like Fort Cochin, where domestic and foreign tourists can choose their own fish, have it grilled right there and then and enjoyed ‘al fresco’ mainly along the seafront by the famous “Chinese Nets”.

But now I have to confess something here to you – when it comes to fish I am just a little bit squeamish. I am certainly not a female Rick Stein, the seafood master himself, and so looking at and handling a large fish, head, eyes, etc, does not come easy for me. But surely . . . one is never too old to learn, right!?

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And so, with JS’ help and under his guidance, I set about in tackling this nice, fresh, slippery ‘friend’. This being my first attempt of cooking Thirutha I decided to keep it simple and just steam the fish in foil with some vegetables (after all – it’s healthy, too) – and here now is the result!

It turned out to be a really delishes meal and now I want to think up a different recipe using the same kind of fish– there is of course always a curry!!

This fish may look big for you – but in the end it was just enough for the two of us. Unfortunately I did not weigh him, just as a matter of interest.

And here is what I did:
1 x whole Thirutha, scaled and gutted by “Friendly Fish Man”
At home washed and dried thoroughly.

I made 5 incisions into the back of the Thirutha and then rubbed a mixture of salt, pepper and 1 tsp of dried Dill all over the fish (including the inside).
Sprinkle fresh lemon juice over the whole fish incl. the inside.

Prepare vegetables: I used carrots, leeks, onion slices and parsley
I blanched the three vegetables in photo for just 2 minutes, not more!! Drain well.

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Preheat oven to 180/200 C
Put fish onto a double layer of foil, drizzle a tiny amount of olive oil around fish, add blanched vegetables incl. a couple of half cooked potatoes.

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Now make the foil into a parcel and leave in the pre-heated oven for 20 minutes – check!!! Ovens vary in temperature.

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When done open foil carefully, averting your face – steam is really hot! Taste and when cooked (fish should not be dry) keep fish parcel open on top of oven in order to cool down slightly.

Carefully take the fish off the bone from one side first and put on a plate with the vegetables and just a few plain boiled potatoes.

As an edition I served separately some dill-lemon-butter-sauce.

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There is a saying in German, my mother tongue, which goes:

……Uebung macht den Meister”. (Meaning: Practice maketh the Master) – so now I will try and make fish more often!

But for now, THAT’S IT!

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Guten Appetit!
Carina