Mutton Varattiyathu

Ingredients –
For Pressure cooking
a) Chopped Mutton (Goat meat) preferably with tender bones– 2 LB
b) Green Chilly – 6 nos slit lengthwise
c) Savala (Big Onion) – 1 medium sized cut long
d) Garlic – 10 cloves (cut into 2 or 3 lengthwise)
e) Ginger – 1 tsp chopped
f) Turmeric powder – 1 tsp
g) Salt – To taste
h) Water – 1 cup
For Shallow fry
a) Shallots – 3 medium sized cut lengthwise
b) Green Chilly – 6 nos slit lengthwise
c) Thenga kothu (Coconut slices) – 1/4 cup
d) Curry leaves – 2 springs
e) Chilly powder – 1 tsp ( This is spicy, adjust according to taste)
f) Coriander powder – 1 tsp
g) Oil – About 3 tsp
For freshly ground Masala
a) Fennel seeds (Perum jeerakam) – 1.5 tsp
b) Cardamom– 4 nos
c) Pepper corns – 1 tsp
d) Cinnamon stick – One 2 inch piece

Preparation –
1. Pressure cook the ingredients mentioned for pressure cooking for about 6-8 whistles.
2. Drain extra broth from the meat aside. This has lots of fat and it is of course very tasty if you want to add this to the final preparation
3. Grind the spices mentioned under ‘for freshly ground masala’ in a blender.( This need not be finely ground. )
4. Shallow fry shallots in oil add green chilly, thenga kothu until shallots turns slightly golden brown.
5. Add Chilly powder, coriander powder and freshly ground masala prepared as in step #3
6. Roast for 2-3 minutes till the fine aroma of spices comes out.
7. Add 1 spring of curry leaves
8. Add pressure cooked items from step #1 into this.
9. Keep the flame low and slow cook this with stirring frequently to avoid burning or sticking to the bottom of the pan.
10. You can add some of the broth from step #2 if you want.
11. Continue the slow cooking until mutton is semi dry.
12. Switch off the flame and add one spring of curry leaves
13. Set aside and let it cool
14. It is now ready to eat. Goes well with almost anything – Appam, puttu, chappathi, porotta…
15. The spice level for this preparation is slightly high; adjust according to your taste. Tastes better the next day

Sambar - Varuthu Aracha style

Ingredients

Note:Ingredients are mentioned in 5 sets for the ease of grouping.
1. For 1st round pressure cooking –
a. Toor Dal – 1 cup washed well and water drained.
b. Turmeric powder – ¼ tsp
c. Salt – According to Taste

2. For 2nd round of pressure cooking –
Note :I am mentioning the set of vegetables I usually use just as a reference.
Except for shallots, green chillies and tomatoes, none of these vegetables mentioned are mandatory for sambar. Also, you don’t need to add a lot of vegetables if you don’t like it.Quantities can be altered according to your choice. It is a good idea to keep trying out variations with your choice and quantities of vegetables.

I. First set of vegetables –
a. Pumpkin - About ¼ lb peeled and cut into medium sized cubes
b. Small Brinjal – About 4 nos , cut into medium sized pieces
c. Beans – About 10 nos, each cut into about 3 pieces
d. Carrot – 1 medium sized cubed
e. Shallot - 1 large or 2-3 small cut lengthwise
f. Green chillies – 3 nos, cut lengthwise
g. Potatoe – 1 medium sized , peeled and cut into medium sized cubes
h. Tomatoe – 1 medium sized, chopped to cubes.
Wash the first set of cut vegetables (except shallots and chillies) well in water.
II. Second set of vegetables (optional) –
a. Chembu ( Colocasia / Taro) – 2 medium sized, peeled and cut
b. Nenthrakka / Pachakka ( Raw plantain) – 1 medium sized, peeled and cut
Note: Chembu can make the sambar mushy if we boil it directly with the sambar.To avoid this,cook the second set of vegetables in water , bring to a boil and then wash it to remove the mushiness.

3. For Varuthu Aracha masala -

Note: This step can be skipped for the usual style sambar. In that case, there is no need to add varuthu aracha masala.
a. Asafoetida - 1 pinch
b. Grated coconut - 1/2 cup
c. Dried Red chillies - 4 nos
d. Coriander seeds – 1 tbsp
e. Cumin seeds - 1/4 teaspoon
f. Black peppercorns - 7-8 nos
g. Turmeric powder - 1/4 teaspoon
h. Oil - 1 tbsp
Heat 1 tbsp. oil in a small pan and saute coconut till it is light brown. Add red chillies, coriander seeds, cumin seeds, peppercorns and fry for about 10 minutes or till the coconut starts turning crisp. Add the turmeric powder. Stir-fry for 2-3 seconds. Keep aside to cool. This can be prepared in advance and stored in an airtight container.
Soak ½ cup of the masala in ½ cup of water for about 15 minutes and then grind it well in a blender to make a smooth paste.

4. To add after vegetables are cooked –
a. Sambar powder ( any brand) – 1 tsp
b. Chilly powder – 1 tsp
c. Coriander powder – 1 tsp
d. Tamarind – About 10 gms ( 1 tsp ), soak in water and squeeze the pulp
e. Sugar / Jaggery grated – 1 tsp ( optional)
f. Salt – According to taste
g. Coriander leaves – ½ cup finely chopped

5. For seasoning –
a. Ghee / Oil – 1.5 tsp
b. Dried red chillies – 2 nos, broken into 2-3 piece each
c. Asfoetida – ½ tsp
d. Cumin seeds – ½ tsp
e. Mustard seeds – ½ tsp
Heat oil/ghee in a pan and add cumin seeds and mustard.When the mustard seeds start bursting,add dried red chillies and asfoetida and stir in medium heat for about 2 minutes . Switch off the flame .

Method of preparation
1. Prepare varuthu aracha masala as specified in ingrediants set 3.
2. Pressure cook the ingrediants in set 1.(for 1st round pressure cooking) for 1 whistle and let it cool.
3. Once the dal had cooled, slightly mash it with a spoon and then add the vegetables in set 2.(For 2nd round of pressure cooking along with the pressure cooked dal. There is no need to pressure cook separately.Pressure cook for 2 whistles and let it cool.
4. Once the pressure cooked dal and vegetables have cooled down,slightly mash with a spoon and then heat it in medium flame.
5. Add varuthu aracha masala prepared as mentioned in ingrediants set 3.(for varuthu aracha masala).
6. Roast the spices mentioned in set 4. ( To add after vegetables are cooked) (i.e) Sambar powder, coriander powder and chilly powder for about 3 minutes till a nice aroma comes (take care not to burn them). Add coriander leaves to this and add along with tamarind and sugar/jaggery.
7. Bring the sambar to a boil stirring frequently.
8. Once it has come to a boil, switch off the flame.If there is any foam on the top, it can be removed with a spoon.
9. Adjust salt to taste.
10. Add seasoning and let this cool.

Fish Mappas

Ingrediants –

Note : Ingrediants are mentioned in 3 sets for ease of grouping .

1. For marinating –
   a. Fresh fish ( Karimeen , Tilapia, Mackeral or something similar)– 2lbs cleaned, scales removed, put slits on it and cut into medium sized pieces.
   b. Onion ( Savala) – 1 medium sized, cut lengthwise
   c. Chilly paste -
   Make a fine paste of the following in a mixer.
   i. Small shallot – 1 no
   ii. Red chilly powder – 1 tsp
   iii. Turmeric powder – ½ tsp
   iv. Black pepper corns – 1 tsp
   v. Fennel seeds (perum jeerakam ) – 1 tsp
   vi. Ginger – 1 tsp chopped
   vii. Garlic – 2 cloves
   viii. Green chillies – 2 nos
   ix. Curry leaves – 4-5 leaves

Smear the chilly paste in the slits of the fish and marinate for about 15 minutes.Add the remaining chilly paste to the cut onion and keep aside.

2. For frying –

a. Shallots – 2 nos.,chopped lengthwise
b. Curry leaves – 1 spring
c. Green chillies – 2 nos
d. Ginger – 1.5 tsp, chopped
e. Garlic – 4-5 cloves, cut into 2-3 pieces each
f. Oil – 2 tbsp
g. Fenugreek seeds – ¼ tsp

3. For boiling -
a. Tomatoe – 1 large , cut lengthwise(bigger pieces are preferred)
b. Thick Coconut milk – ½ can ( 200 ml)
c. Water – About 1 cup
d. Salt – According to taste
e. Curry leaves – 1 spring

Preparation –
1. In a pan , heat 2 tbsp oil and add fenugreek seeds. After 2 minutes, add rest of the ingrediants in Set 2.(For frying) and fry on medium heat till the shallots are golden brown.
2. Take this aside and in the same oil, put the marinated fish pieces and fry over medium heat for about 5-7 minutes.
3. Add the shallot fry as prepared in Step1 on top of this.
4. Add savala smeared with chilly paste , tomatoes , water and salt and cook this on low to medium heat .

Note : To make sure that fish pieces stay intact, avoid stirring with a spoon from this point.
So, keep the flame low to avoid burning of the fish pieces to the bottom of the pan.
Give a stir of the entire pan carefully to mix things up if required.

5. Add more water if required and let this cook this fish pieces are soft and oil seperates from sides.
6. Add the coconut milk and cook for 5 more minutes.
7. Switch off the flame .
8. Adjust salt and garnish with curry leaves.
9. Fish Mappas is ready. This can be served with rice or kappa.

Parippu payasam

This is not exactly the original version of parippu payasam that is served in kerala during feasts and occasions. I have made some variations, like I have used condensed milk and it came out good.

Ingrediants -

1. 2 cups moong dal
2. Ghee - 3 tbsp
3. Jaggery - 250 gms ( Add 1.5 cups of water and boil the jaggery in this till it melts completely. Strain this jaggery water to remove any stones or undissolved particles. )
4. Condensed milk - 1 can ( About 400 ml)
5. Thick Coconut milk - 1 can ( About 400 ml)
6. Water - 4.5 cups
7. Sugar - To taste ( if required)

For seasoning -
1. Ghee - 2 tbsp
2. Dry raisins (Kismis) - 1 tbsp
3. Cashews - About 15 nos.
4. Coconut bits ( Thenga kothu) - Small pieces about 2 tsp ( optional)

Flavor -
1. 5 cardamoms (elaichi) - lightly powdered
2. Powdered dry ginger ( Chukku) - 1/4 tsp ( optional)

Method -
1. Wash the moong dal in water and drain off the water well.
2. In a pressure cooker ( without lid), add 3 tbsp ghee and roast the moong dal over medium heat for about 7 minutes.
3. Add 4.5 cups of water and pressure cook well for 3 whistles.
4. When the dal is done, mash it well with a spoon and let it cool down.
5. Take 3/4 th of the mashed dal and grind in a blender for 2 mins ( Do not blend too much).
6. Mix the ground dal with rest of the dal in pressure cooker.
7. Add jaggery water ( prepared as described in 3. in ingrediants) and mix well and cook on medium flame.
8. When this comes to a boil, add condensed milk and coconut milk.
9. Switch off the flame and mix well.
10. Taste and see if it is sweet enough. If required, add more sugar according to taste.
11. Fry the cashews, kismis and coconut bits in 2 tbsp ghee and add this into the payasam.
12. Add powdered elaichi and chukku.

Parippu payasam is ready.

Meen mulaku curry

Ingrediants -

1. Fish (preferably Mackeral(Ayala), sardine(Mathi) or Pomfret (Aavoli)) - 1 lb cleaned and cut into medium size pieces
2. Oil - 4 tsp
2. Mustard seeds - 1/2 tsp
3. Fenugreek seeds - 1/4 tsp
4. Thinly sliced shallots - 1/2 tsp
4. Onion - 1 medium
5. Green chillies - 5 slit
6. Garlic - 5 cloves chopped
7. Ginger - About 1 tsp chopped fine
8. Kudampuli - 1 small piece
9. Curry leaves - 1 spring
10. Tomatoe - 1 cut into small pieces
11. Turmeric powder - 1/2 tsp
12. Coriander powder - 1&1/2 tsp
13. Chilly powder - 1 &1/2 tsp (for medium spicy - adjust according to taste)
14. Jeera powder - 1/4 tsp (optional)
14. Salt to taste

Preparation -

1. If a clay vessel (mann chatti) is available, use that. Else, in any pan heat 4 tsp of oil
2. Add mustard seeds and fenugreek seeds followed by thinly sliced shallots.
3. When the shallots turn golden brown, add kudampuli,green chillies, ginger and garlic and saute for about 5 minutes or till the roasted smell of garlic comes.
4. Add chopped onions and saute on medium flame till golden brown.
5. Add the masala powders - turmeric, coriander, chilly and jeera and let this roast for 2 mins ( take care that the masala is not burnt)
6. Add chopped tomatoes and saute till the tomatoes start getting soft.
7. Add about 1 glass water. Bring this to a boil , add enough salt and then add the fish pieces.
8. Cook on a medium flame till fish pieces are well cooked and oil starts separating from the sides.
9. Adjust salt and chilly if required.
10. Switch the flame off and add curry leaves.

Meen Mulaku curry is ready!!!!
The curry tastes even better after about 2 hrs of preparation.
Goes along best with Kappa ( tapioca) for the all time favourite 'Kappa & Meen curry ' combination.

Kappa ( Tapioca )

Ingrediants -
1. Basic version - How to cook Kappa
a. Tapioca (Kappa) - 1 kg peeled , cut into medium size (roughly 2 cm cubes) and washed
b. Water - Enough to cover kappa
c. Salt - 1 tsp

2. Version 2 - Kappa with grated coconut
a. 1/2 cup grated coconut
b. 1 tsp of oil ( preferably coconut oil)

3. Version 3 - Seasoned Kappa
a. 1/4 tsp mustard seeds
b. 1/4 tsp bengal gram ( Uzhunnu parippu)
c. Shallots - 1 tbsp thinly chopped
d. Ginger - 1 tsp chopped
e. Garlic - 1 tsp chopped
f. Curry leaves - 1 spring
g. Salt - To taste
h. Oil - 2 tsp
i. Dried red chilly - 2 nos broken to half

Method
1. Basic version -
a. Pour enough water to cover the cut pieces of kappa.
b. Add salt to this.
c. Cover and cook on medium to high flame till kappa is soft and well cooked. You can check if the kappa is done by poking a piece with a fork.
d. Once kappa is cooked, switch off the flame and drain off the water.
e. Mash lightly with a spoon and serve hot.

2. Version 2 - with grated coconut
a. Cook Kappa as described in the basic version till step d.
b. Add grated coconut and 1 tsp coconut oil.
c. Mash tapioca and mix everything with a spoon and serve hot.

3. Version 3 - seasoned Kappa
a. Cook Kappa as described in basic version.
b. In a Pan heat oil and burst mustard seeds and bengal gram.
c. Add dried red chillies
d. Add ginger, garlic and shallots and saute till onions are golden brown.
e. Add curry leaves and salt.
f. Add the Kappa and mix together while lightly mashing tapioca with a spoon.
g. Serve with fish curry.

Fish Pickle - Neimeen Achar

Ingrediants -

A) For marinating -
· King Fish - 2 lbs, cut into small cubes ( about 3/4 cm length pieces:-))
· Red chilly powder - 2 tsp
· Turmeric powder - 1/2 tsp
· Salt - According to taste

B) For shallow fry - Oil(any oil) for frying - As required

C) For sauting -
· Gingeley oil - 8 tsp
· Mustard - 1 tsp
· Garlic - 3 full bulbs,separated, peeled and each sliced into 2 or 3 pieces lengthwise
· Ginger - 4 tsp chopped finely
· Green chillies - 10 nos, Slit lengthwise
· Curry Leaves - 2 springs

D) For soaking -
Chilly powder - 1/4 cup. Mix this with enough vinegar to make a smooth paste.

Vinegar - 1 cup (Add more according to taste)

Preparation -
1) Cut the kingfish into cubes and marinate with ingrediants in A) for about 30 minutes.
2) Shallow fry the marinated fish in oil (as mentioned in B); till it is done.Keep the fried fish aside.
3) In a pan, use the ingrediants mentioned in C) as follows -
· Heat gingeley oil.
· Put mustard seeds .
· When it starts bursting, reduce the heat and add curry leaves.
· Do not burn the curry leaves.
· Add green chillies, garlic and ginger and saute on medium flame for about 5 minutes. You can smell roasted garlic or the garlic turns slighly golden.
4) Add the soaked chilly paste in D) to the saute ginger-garlic. Saute the mixture for 2-3 minutes and then add 1 cup vinegar.
5) Bring this to a boil and add the fish pieces which were fried in Step 2).
6) Lower the flame and cook for 5 minutes and remove from the stove.
7) Add salt according to taste.
8) Let the pickle cool down.
9) When cold, fill the pickle in an airtight bottle (rinse the bottle with Vinegar for better shelf life before adding pickle) and pour some gingeley oil on the top.
10) The pickle will be ready for use in 3-4 days. Doesn't matter; you can start eating it from the day one ;)

Mambazha Pulissery

Ingrediants -

A) For boiling and cooking in a closed vessel -
2 medium sized ripe mangoes chopped into small pieces
2 tsp of grated jaggery / 2 tsp of sugar
1 tsp chilly powder
1/2 tsp turmeric powder
3 slit green chillies
1 cup water
Salt to taste

B) Grind to a fine paste -
3/4 cup grated coconut
1 green chilly
3-4 curry leaves
1 tsp Jeera
1/4 tsp turmeric powder

C) Whip in mixer -
1 cup curd
1 cup buttermilk
1/2 cup water

D) For seasoning -
3 tsp oil
2 dry red chillies
1 spring curry leaves
1/4 tsp of fenugreek seeds
1/2 tsp of mustard seeds
1/2 tsp thinly sliced shallots

Method -

1. Cook the ingrediants in A) over medium heat till the mangoes are soft and well cooked. Mash the mangoes with a spoon.
2. Add the ground paste mentioned in B) to the mashed mangoes and cook this for another 5-7 mins over medium heat.
3. Take this off the stove and let it cool.
4. When the mixture has cooled down , add the whipped curd and buttermilk specified in C) and heat this on low heat.
5. Adjust salt to taste. Switch off the flame when the mixture is just warm.
6. Prepare the seasoning by using ingrediants in D)
Heat the oil , put fenugreek and mustard seeds .
After the seeds burst, put thinly sliced shallots and fry till they turn golden brown.
Add dried chillies and curry leaves and take it out of flame in 2 minutes.
Curry leaves should not get fried too much.

Note: Take care that the mixture has cooled down in Step 4. before adding curd.
Also, in Step 5. If the flame is high or if we heat it too long, curd will split.
Basically, curd should just be warmed,not heated or boiled as that will result in curd splitting.