Archives

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

Advertisements

A small gift for you – ALMONDS

almo00

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.

almo01

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.

almo02

….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

almo03

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

almo04

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.

almo05

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.

almo06

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

new-year

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

new-year-1

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
new-year-1

A FISHY TALE . . . . .

thir00-a-fishy-tale

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.

thir01

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)

thir02

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!?

thir03

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.

thir04

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.

thir05

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

thir06

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.

thir07

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!

thir01

Guten Appetit!
Carina

Mughal Kadhai Tender Mutton……

(…fit for the one I love!)

Just over one month ago Jo, my husband, posted on his own website the story of the Mughal Emperor Shah Jahan and his wife Arjumand Banu Begum, popularly known as Mumtaz Mahal. (see The Most Worthy Of Love (17.6.2016) – on https://manningtreearchive.com/2016/06/17/the-most-worthy-of-love).

MLamb-01

We talked at length about Shah Jahan and his beloved Mumtaz and this inevitably triggered off not only our own fond memory of the first time when Jo took me to see the Taj Mahal in Agra but also in the end……yes, you guessed it, to food – glorious food. To be precise to one particular Mutton dish the Chef in our favourite Indian Restaurant back on the East coast of England often made for me (at my special request) … Mughal Kadhai Mutton, a dish one frequently finds at weddings up in the North of India.

MLamb-02

It is a dish without too much gravy and best eaten simply with either Chapattis (fresh and hot straight out of the pan) or Naan or Hoops (Arabic bread); but if you need your rice, then why not by all means go for a nice Pulao of your choice.

Although Chef eventually parted with his restaurant recipe but, as usual, I tweaked a little bit here and there to suit our own taste and that of family and friends. And proudly I confess it became sort of mini runaway success in our house at impromptu get-togethers with friends who loved Indian food – but, in order to suit their taste I often served a bowl of French beans as well, just tossed in a little bit of butter with salt, pepper and finely chopped garlic.

As with quite a number of other dishes I had not made this one for quite some time and Jo’s story reminded me to serve it once again here in Kerala.
The head butcher at my local Hypermarket here did me proud – he chose a beautiful piece of mutton, boneless (although I added 2-3 little marrow bones whilst cooking – just for taste and removed them before serving). The meat was beautiful, succulent and tender.

So again, what you can see in the photographs is just for the 2 of us.

MLamb-03

Ingredients:
Marinate the following over night:
½ kg x Mutton (Lamb), cut into nice bite-sized pieces
1 ½ x cup of good plain yoghurt
2 x heaped Tbsp of garlic paste
2 x Tbsp Garam Masala
3 x Tbsp Lemon Juice
1 x Tbsp Curry Powder
Salt and black pepper to suit your personal taste.

Add all the above into a large bowl (with lid) and best with your clean hands sort of massage the spices etc. into the meat. Cover bowl with lid and let it stay in the fridge over night until you are ready to cook the next day.

MLamb-04

When you are ready to cook take your Kadhai/Wok and on medium heat only heat up 1 ½ x Tbsp of Oil, add 4-5 large green chillies, split in half, and fry those just for a couple of minutes. Be careful; avert your eyes, chillies ‘spit’!

MLamb-05

To this add all your marinated Mutton (Lamb) WITH all the marinate , mix and fry for maybe 5-10 minutes (I do this on the lowest gas-setting!), stirring all the time.

MLamb-06

After this add 2-3 x large tomatoes, chopped into small pieces, at least 2 x Tbsp coriander powder and 1½ x tsp of cumin powder and some fresh ginger, julienned, mix all this carefully. You might need to sprinkle some water over this mixture if you feel it starts to stick to the bottom of your Kadhai/Wok.

MLamb-07

The near intoxicating smells from all those spices suddenly turn your kitchen into a mini-heaven for curry lovers.

Remember, this is meant to be a fairly dry dish, without too much gravy. But, having said that, since we do like this particularly delicious gravy I make sure there is always some to be ‘mopped up’ with a chapatti or naan.

MLamb-08

Guten Appetit
Carina xx

Ulli Theeyal (Little Onion Curry)

ഉള്ളി കറി

Ulli-01

This is a wonderful sidedish to our Kerala Cuisine, mostly associated with part of the traditional Onam Sadhya, but if you like onions, and we certainly do, I promise you it is very difficult to resist not having it fairly frequently as a side dish to any curry or just with some rice or even just with a couple of freshly made chapattis or parathas. The choice is yours – all I am asking is that you please do give this dish a try.

Ulli-02

Before you start your preparation make sure you have a small face towel near you (to wipe away the ‘tears’ which will come from peeling a small heap of tiny onions), some music to while away the time needed for peeling and also assemble all the remaining ingredients within easy reach.

For the Theeyal you see in the final dish I used 2 heaped cups of peeled onions – and as you can see there is not too much to show for in the end and that’s the reason why I normally make 2 or 3 times the amount for us two!!

Soak a small lump of Tamarind pulp in luke warm water for 15 mins, squeeze, discard the pulp but retain the brown water for later.

Over medium to lowish heat gently fry 1.5 cups of grated coconut*, 5 dry red hot chillies*, 1.5 tsp of coriander seeds, 1-2 Tbsp of sliced onions, 1 Tbsp of broken cashewnuts*, – keep gently stirring all the time, if anything burns throw away and start afresh.

Ulli-03

The coconut should take on a dark! Colour (I personally prefer just a slight shade lighter).

Ulli-04

When done, let it cool down a bit and then in your Mixy grind all this to a very fine paste, adding a spoon full of water if needed. Keep aside.

Ulli-05

Now in a large deep pan or wok heat up 2 tsp of coconut oil* or vegetable oil if preferred, still working on low heat now, add a dash of turmeric powder, mix and then add all your washed little onions and at least 6 green chillies*, slit in half.

Ulli-06

Keep stirring until everything is well mixed, turn up your heat to medium, keep stirring and once the onions start taking on colour add the tamarind water. Bring this quickly to a boil, add all the ground masala from your Mixy, check for salt and also add some more plain water, maybe ½ cup or so. Stir once more, cover with a lid, turn down the heat a bit and let it cook until the gravy thickens. This might take anything from 15 to 20 minutes – just keep checking. At the very end, when everything is cooked, add 1-2 tsp of brown sugar*, mix and serve.

Ulli-07

Now in a small pan heat 1 tsp of coconut oil, add just ¼ tsp of mustard seeds and a tiny pinch of fenugreek seeds (rubbed between your fingers to release their beautiful flavour) and 1 or 2 dried red chillies, and when the seeds finish crackling, pour this over your Ulli theeyal.

Ulli-08

Bring to your table and watch the smile on the faces of all who are eating this – like we do shortly when we sit down for our lunch.

Notes:
• Try to use very small onions, otherwise cut in half.
• Frozen grated coconut is fine but never use dehydrated!!
• You can of course use less or more of those red chillies, but 5 are just right (I think).
• Use broken cashewnuts, they are cheaper than the whole once – after all they go into the Mixy.
• Personally I only use a tiny amount of Sweetener.
• If you can get coconut oil use it, it brings out the flavours more – otherwise vegetable oil is fine.
• And by the way – it tastes even better the next day IF you have any left.
Ulli-09

Carina

Courgette Fritters With Fiery Onion Jam

Frit-11

In 2013, Jo and I took our two girls for a one month vacation to beautiful Madrid. Ostensibly this was meant to be a little “educational trip” for Bianca to look at fashion (she is now a qualified Fashion Designer) and for Andrea to look at Architecture; she too has since qualified and is working as well.

One of the Studios/Salons Bianca and I visited was to this very beautiful Store of “Adolfo Domínguez“ (for more details look at my blog entry of 23.06.2013 – Fashion for comfort & love!). After our “work” we always made our way to the top floor where, to put it simply, we felt a bit like inside the world of “The Devil Wears Prada”. Sometimes it seemed to us, that every woman there nibbling on a lettuce leaf and/or having their glass of delicious wine, had walked straight out of pages of VOGUE. In retrospect I would have liked to eat (and photograph!) my way through Chef’s small but very delicious looking menu.

Frit-22

(Pic. Above: Inside the top-floor Cafeteria at “Adolfo Domínguez” – a little heaven amidst the noise and hectic of Madrid.)

But one item from his blackboard I really loved and in the end he very kindly shared the recipe with me.

I have altered it a little bit – in order to suit our own pallet giving it a little bit more ‘kick’ especially re the spices -.

This is lovely for Snacky food served on a bed of beautifully crisp green salad with the Onion Jam as an accompaniment and when made smaller and a bit thicker also as cocktail party food.

So, why not give those little Fritters a try – maybe you too end up liking them as we do in my own little family.

Little Courgette Fritters with fiery onion jam

Recuerdos de Madrid – Memories of Madrid

Right at the beginning a little word of advice, when you make the onion jam, make double or even treble the amount you want for your fritters, this thick chutney like jam is so Moorish, it keeps well in your fridge up to a week – you also might want to have it with your favourite cheese!!!

I used the following:

Frit-33

Appr. 1 lb courgettes (yellow or green), top and tailed, coarsely grated and kept aside in a bowl
A small chunk of hard cheese (either freshly! grated Parmesan or Cheddar), kept aside

Frit-44

2 eggs, slightly beaten with a fork
App. 4 Tbsp of Besan (yellow) flour also known as garbanzo bean flour, chickpea flour (or plain)
Salt and pepper (you will need a bit more salt here than usual)
¾ Tbsp of Kashmiri Chilli powder
½ tsp of fennel powder
½ tsp of cumin powder
Small bunch of Spring onions (use the green part only!)
Vegetable Oil for frying
1 very clean cheese clothes
A few sheets of kitchen paper towel

To make the onion jam I used the following:

Frit-55

4 large onion, thinly sliced
½ Tbsp Oil
3 green chillies
5 small garlic pods
1 Tbsp (maximum) soft brown sugar
½ tsp of dry red chilli flakes
Heat oil in a wide pan, add your onions and the garlic, stir and on low heat and cook this for the next 20 minutes, approx.. or until onions are very soft.

Frit-66

When done let this cool down quickly and transfer to your Blender with the chillies, sugar and the chilli flakes and “blitz” until everything is very smooth.
Return to the pan and once again on very low flame cook for an additional 10 minutes. Done! And ready to be used with the fritters.

Frit-77

Tip the grated Courgettes onto the cheesecloth and wring out as much of the liquid, which will have appeared, and move to a large mixing bowl. Now add the eggs, cheese, flour and all the spices and the spring onion greens and mix well. Check seasoning.

Take your pan, add just enough oil to cover the pan and heat on medium flame. When hot add dollops of your fritter mixture with a big spoon carefully into the oil, flatten the fritters slightly and gently fry for 3-4 minutes on either side. A word of warning: do not take your eyes off them for a second – they can turn dark very quickly (see my own disastrous first attempt: delicious but near cinder top and bottom!!)

Frit-88

Remove and keep on the sheets of kitchen paper to lose some of the oil (do not cover). If you make a large batch, keep them on a baking sheet inside your oven on very low heat to keep warm.

Frit-99

When you finished making all your fritters, bring them to your table with the beautiful jam in a separate bowl and enjoy!!

Carina

Notes: You can of course also use half/half (yellow/green) courgettes.
The amount of chillies used is suited for our own pallet; tone it down if you want, but……you do want ‘the kick
’!