NOTES FROM A MALLU KITCHEN

Facebook fun

2012-10-04T19:41:00.001+05:30

Been so busy.. It's so much easier to post recipes on My Facebook page rather than on my blog , so I've been ignoring the blog for far too long.. I've been so busy, cooking classes, orders, kids , home etc..
This recipe is my latest favorite which is easy to dish up and looks gorgeous in any avatar..

Drums of heaven
Or, chicken lollipops tossed in Shezwan sauce

Mix together
Egg – 1
Cornflour – 2 tbsp
Salt – to taste
Pepper – ½ tsp
Chilli sauce – 1 tsp
Soy sauce – 1 tsp
Vinegar – 1 tsp
Red color - a pinch ( optional)

Marinate 12 chicken lollipops in the above marinade for ten 15 minutes, then deep fry till golden brown.

Heat 4 tbp oil in a pan and add
Garlic -5 (chopped)
Ginger – 1″ piece(chopped)
Onion – 1( chopped)
Green chillies- 3(chopped)
Sauté for a minute.

Now add
Chilli sauce – 1 tsp
Soya sauce – 1/2 tsp
Tomato sauce – 1 tsp
Salt – to taste
Water 1 tbsp
And sauté again for a minute.

Turn heat off, add finely chopped 2 spring onions( this is optional )
And toss the chicken lollipops in the sauce.

Serve hot.

2012-08-01T11:49:00.001+05:30

Ramadan is the time for fasting, abstinence , prayers and patience.. But when there are kids in the house fasting,churning out fancy foods for Iftar also becomes important. All three of my babies , J1(13),J2(10) and J3 (8) are fasting almost everyday with me and my husband , so I want to create food that they enjoy.. Along with that comes the problem of making it healthy too.. So I try mallumomos one day.. Then fruit whip another day .. Vegetable cutlets .. I even sneak veggies into the beef cutlets !! Today I made chicken fried rice, and to go with that, I made wok seared green beans with sesame seeds. They turned out yum!!

Beans stirfy with sesame seeds

Ingredients
500 gm green beans, trimmed
3-4 tbsp oil/ butter( I prefer butter)
3 tsp soy sauce
1 1/2 tsp rice vinegar
1 1/2 tsp (packed) golden brown sugar
1/4 teaspoon ground black pepper
2 tablespoons sesame seeds, toasted

Method
Cook green beans in large pot of boiling water until crisp-tender, about 3 minutes. Drain. Transfer green beans to large bowl of ice water to cool. Drain again. Pat green beans dry. (Can be prepared 1 day ahead. Wrap green beans in paper towels and enclose in resealable plastic bag. Refrigerate.)
Heat oil in heavy large wok or nonstick skillet over high heat. Add green beans and stir-fry until heated through, about 2 minutes. Add soy sauce, vinegar, sugar, and pepper. Stir-fry until sauce reduces slightly and loosely coats green beans, about 2 minutes longer. Add sesame seeds and toss to coat. Transfer green bean mixture to bowl and serve.

2012-07-30T05:32:00.001+05:30

Ramadan is here again.. And again I delve into my recipe books to create new and different foods to feed my family at Iftar .. But alas, it's never the exotic or different recipes that they enjoy more.. Rather , they are the age old classics.. Like samosas, pathiri , kanji.. As they say, old is gold !!
So I go back to that erachi kanji, which never meets my hubby's standards( given that his standard is laced with the taste of school memories and camaraderie ;-) I tweaked the original recipe which I had posted earlier on, this erachi kanji then , is the newer upgraded version ! Though hubby dearest still says.." it just needs something more.. " !!!!aaaargh!!

ERACHI KANJI
Mutton (boneless ) 100 gms
Ginger garlic paste a tsp
Finely minced onion 1
Minced green chilli 2-3
Tomato finely chopped 1
Oil 2-3 tbsp
Garam masala ( use freshly powdered for better taste)(3 cardamom 3 cloves1 tsp perumjeerakam/fennel1 tsp peppercorns 1 small piece cinnamon )2-3 tsp
Chilli powder 1/2 tsp
Turmeric powder 1/2 tsp
Coriander powder a pinch
Salt 1/2 tsp

Sauté these together in a pressure cooker till onions are soft, then add 1 -1/2 cups water. Close and pressure cook for three- four whistles, turn heat low and keep on simmer for ten minutes more. Turn heat off. When cooled, open cooker, and add
100 gms basmati or kaima rice( I prefer kaima/ jeerakasala rice myself.. Tastes better)if needed, add 1-2 cups water( so that the rice can cook, otherwise, u will end up itch a burnt mess!)
Pressure cook again for 4-5 whistles, then turn off heat. Cool, then open, and add
2-3 cups of coconut milk,
Finely chopped coriander and mint leaves1-2 tbsp
Salt to taste
Boil a minute, then serve hot with a dash of ghee on top.

2012-07-01T22:31:00.001+05:30

No story.. No title .. Nothing.. Just a plain and simple recipe

Easy pancakes

.
450ml (16 fl oz) semi skimmed milk
150g (5 oz) caster sugar
2 eggs
1 teaspoon vegetable oil
1 teaspoon vanilla extract
250g (9 oz) plain flour
1 1/2 tsp baking powder

1.
Place milk, sugar, eggs, oil and vanilla in the blender. Add flour and baking powder. Blend until smooth.
2.
Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the pan, using approximately 4 tablespoons for each pancake. Brown on both sides and serve hot.

Magic in the microwave !

2012-05-20T23:33:00.001+05:30

I found this recipe online while searching for easy choclate cake recipes.. After reading through it, I was dubious.. A cake in 2 minutes ? And that too in a single cup ? This is too good to be true !! So I wrote it down dutifully.. And tried it out the next day. .. And I was awestruck !! It really worked !!
I just took a coffee cup, added all the ingredients, gave it a stir with a spoon.Kept it in the microwave .. Set for 2 minutes.. Shrugged to myself.. And pressed the start button. .and what do you know ? I had a little cake in my cup !!MAGIC!! Theres no other word for it other than that !

This is a perfect recipe for a cute dessert .. Or for those times you need to whip up a snack fast ... So go on.. Try zapping this up in your microwave and see the magic for yourself !!

Take a microwave proof cup.

Mix together :

3 tbs warm milk
2 tbsp cocoa
1 egg white
2 tbsp oil
1 tbsp Maida
1/4 tsp vanilla essence
1/4 tsp baking powder.
2 tbsp sugar

Add cinnamon or coffee powder 1/4 tsp if u want instead of essence.
Also , you could add a tsp of nutella for an even more yum taste !

Zap 2 minutes in microwave..

Serve hot with a scoop of icecream or a dollop of whipped cream

The sense of smell

2012-05-16T10:42:00.001+05:30

The other day, I was baking cookies.. And my husband walked in asking, are you baking something ? It smells yum !
.. Which led to a long discussion about how the sense of smell affects our taste too..

Did you know that there's a school for smell? it helps you in developing your sense of smell.

.And we all started listing our favorite smells.. Raise your hands if you find any of your favorites in the list below !

Freshly brewed coffee..especially on cold winter mornings or while it's raing cats and dogs

The citrusy scent you get when you start peeling an orange

Paalappoo and the elanji poo .. Both fragrant flowers .. They release the most amazing scents when they bloom.. In fact , poems and songs have been written based on them.

Jackfruit. In all it's forms.. Fresh.. Cooked.. Made into halwa ..kumbilappam.. Mm.. Mouthwatering !!

That clean smell of wet earth after it rains heavily ..

That first bite of a fresh apple ..

.. And of course.. The aroma of freshly baked cookies or choclate cake !

EGGLESS CHOCLATE CAKE

3 cup flour
2 cup sugar
2 cup cold water
2/3 cup oil
1/2 cup cocoa
2 tsp soda pwdr
2 tsp vinegar
1 tsp salt
1 tsp vanilla

Preheat oven to 180*C.
Mix all ingredients till well blended . Pour into a greased baking pan and bake 25-40 minutes till done.

SUMMER MADNESS

2012-04-21T19:04:00.001+05:30

Summer!

I used to wonder why, at the very mention ofthe words “school holidays”,grown women would turn pale and suppressshudders..I used to wonder , because I remembered the school holidays,especially summer hols , as a time of fun and joy, endless days to play in thegarden and fields, trips to hillstations..I’m sure those famous words” umma ,i’m bored!”never passed my lips..

But memory can be tricky..Ask my mother,andshe’ll give you another version of my story..and no doubt it’s all true..Shebears the emotional scars as proof..and now that I have also got a trio ofschoolkids stuck at home..am busily acquiring the abovementioned scars too!!

I don’t begrudge the teachers theirholidays..I’m sure they need them. Nodoubt they would have ticked off the last days of school in the same desperateway that we mums count the last days of summer holidays....But, faced with myown kids all day long, and the eternal problem of keeping them entertained..Iam eagerly awaiting the start of school ..Hats off to the present dayteachers...they can settle my kids into the quietest lambs, while I , amrunning ragged and weary !!

Aah...There’s nothing like summer holidays tomake you long for the routine of school days...sigh...

AppleSlab Cake

Sugar 1 1/2 cup

Chopped apples 3 cups

Maida 2 cups

Baking soda 1 tsp

Cinnamonpowder 1 1/2 tsp

Oil 1/2 cup

Ghee 1/2 cup

Egg 3

Vanillaessence 1 tsp

Cashew nutchopped 1 cup

1.Preheat oven Take1/2 cup sugar in a heavy bottom pan and heat till it turns golden brown. Leaveto cool.

2. Sift together maida, soda, and cinnamon powder .

3. Beat the balance sugar, oil and ghee together.

4. Add eggs one by one. Beat well.add essence.

5 Add maida mix, and mix till joined together.

6. Lastly, add the apples and nuts and the caramel ,stir once ,

7. Bake in a greased tray till done. (30 to 40 mi ns approx)

8.Serve hot..

Busy bee strikes again..

2012-02-18T17:06:00.001+05:30

This new year has been chockablock with so many things that i never had a minute to even sit and look at my blog..I started cookery classes at kochi as well as Muvattupuzha..So. less talk, more work...This is one of the recipes I will be doing for my next class next week..

MINI PUFFS WITH SWEET/SPICY FILLING

Ingredients:

Water ¼ cup

Milk ¼ cup

Butter ¼ cup

Salt a pinch(1/8 tsp)

Nutmeg/vanilla a pinch

savoury/sweet

Maida 11 tbsp

Soda bicarb ½ tsp

Baking powder ¼ tsp

Eggs 3

Method:

Mix together the flour,soda bicarb, and baking powder.

Mix together water, milk,butter,salt, and the nutmeg or vanilla. Boil this , add the flour mix and remove from heat.

Cool for 5 minutes. Then add an egg, beat well, then add the next egg. Beat till well mixed.

Pipe/scoop little mounds of the batter onto a greased baking tray and bake in a preheated oven for 20-25 minutes.

When cool, slice in half and add some filling in between and serve.

Savoury filling

Cheesespread /mayonnaise 4 tbsp

Chives/spring onion chopped 1 tbsp

Onion chopped fine 1

Cheese grated /chopped 2-3 tbsp

Milk 2 tbsp

Pepper ½ tsp

Salt if needed

Mix well and use

Sweet filling

Chocolate 100 gm

Cream/milk 2 tbsp

Melt chocolate in a double boiler, then remove from heat. Add cream and stir well. Use as sweet filling for mini puffs.

THE BIRYANI LAPSE

2011-07-04T03:42:00.003+05:30

A friend, H, called me today morning and asked for a biryani recipe ..and I told him, it's right there on my blog..check it out. But when I got online and checked out my blog, I couldnt find the recipe anywhere in here..hmm..now where did that go?I was sure that I had posted it since I remembered typing the recipe and taking a few pictures. And then I looked into my drafts(unpublished posts), and there it was!
My poor biryani recipe..It had been languishing there for the past one year or so..I had forgotten all about it! And the images were all gone..no trace of that too!
So I dusted it up..and am now posting sans my pictures. Since I love pictures ..I have just added some random images.Will post my own pics hopefully by next week(when I've had time to make biryani !)
Exploring my drafts section threw up a whole lot of surprises..There were at least 4 or 5 unfinished posts in there..Will have to dust them all up and post again.. not today though..

So, Biriyani...The word throws open a whole wide world!
Malabar biryani, thalasseri biryani, hyderabadi biryani,nizams biryani, kashmiri biryani, sindhi , iranian, madurai style, bhatkal biryani,chennnai biryani, Kabsa biryani, mandi biryani...the head spins!!
Let's stick to the traditional Malabar Mutton biryani today, ok?

A word before we start cooking. These tips are never there in any cookbooks..no one tells you about these things when they give you recipes. It's okay if you don't use these tiny little tips and just make the biryani according to the bare bones of the recipe. You will still end up with a fine tasty dish. But just once, when you have the time and patience, do use all the finer points I am mentioning below, and I guarantee that you will have made a dish fit for kings!!
The main point to be noted is that the rice you use should be of the best quality, the older it is , and the more fragrance it has in it's uncooked state, the better biriyani you get.

We use Kaima rice, or Jeerakasala rice instead of basmati rice. This small grained rice is what is used in the malabar regions like Thalasseri or Calicut. It has a much better flavour and aroma than basmati . Soak the rice in water for ten to thiry minutes before, then drain and use as needed in the recipe.
Do not stint on ghee. The more ghee you add, the more softer your rice will be. Some people use half the quantity of ghee mixed with an equal amount of either dalda or oil, which I think is more healthier..not for our body, for our monthly budget!hehe..when you eat biriyani, leave all thoughts of health and calories locked up somewhere else!

When you make the masala , the ingredients you use should be as fresh as possible. The meat you buy should be tender and fresh.Marinate the meat in the ground paste with curd for at least an hour in the fridge. Curd helps in tenderising the meat ..but make sure that the curd you use is not too sour.
Make fresh garam masala by taking 6 cardamoms, 2" piece cinnamon, 5 cloves, 1 tbsp cumin, itbsp whole peppercorns, and heating on low flame on a small pan. Powder in a small mixie. If you are using readymade garam masala, please heat over a low flame..this enhances the flavour and releases the aroma of the spices.

Above all, Biryani should be served piping hot. Ghee tends to solidify the cooler it gets, and then the biryani will feel very thick and heavy while eating. But if you serve it hot, (not warm!..piping,reeeeally hot!)then your biryani will feel lighter and softer.
All these things I 've been writing...don't feel daunted and put off your biriyani making to another day. I tend to be a bit passionate about cooking..and as every mallu foodie knows..making a good biriyani is the pinnacle of Kerala traditional cooking.

MALABAR MUTTON BIRYANI

Ingredients:

For ghee rice:

Rice 1 kg

Water 7 cups

(if rice is 1 kg, it shoud be about 4 cups-coffee mug or milkmaid tins.water to cook rice should be a little leser than double that...i.e.,4x2=8, therefore use less than 8. )

limejuice 1 tsp

Salt 1 tsp

Ghee 8-10 tbsp

cardamom,clove and cinnamon two three each.

For the masala

Mutton 1 kg

Onions sliced thin 800 gm

Garam masala 3-4 tbsp

Tomato sliced 3-4

Grind together for marinade:

Green Chilli 10-12

Ginger garlic 25 gm

Coriander leaves a handful

Mint leaves a handful

Curd 1/2 cup

For garnish:

Onions finely sliced 2

Ghee 4 tbsp

Cashewnuts 10

Kismis 5-6

sugar a pinch

Method:

1. Heat ghee, and saute onions with sugar till golden and crisp.

Add nuts and kismis, saute and keep aside for garnishing.t brown in color. Keep aside for garnishing the biryani.

2. Heat the ghee, and saute the rice on a medium flame about 20 minutes. While the rice is getting fried, in a separate vessel, boil water with the spices, lime juice and salt. Once the rice is opaque and golden in colour, add the boiling water, close lid and cook on a medium to low flame for about 15 to 20 minutes. Turn off heat and leave it for another 10 minutes, without opening the lid.

3. Now, heat a pressure cooker or a heavy bottom pan, add ghee.

4. Add the sliced onions and sauté till it is all limp , soft, and pale in colour. This takes about ten to fifteen minutes..

5. Add the tomato pieces and sauté well.Add a tablespoon of garam masala and mix well.

6. Now add the marinated mutton, coriander and mint leaves. Close the lid and cook for about 5-7 whistles or half an hour on medium flame.. Do not add any extra water.

7. Once you open the lid, there will be some gravy. Cook on a low flame till the gravy thickens a little.

8. Take a deep heavy bottom pan(baking dish, or a nonstick pan or you can layer into an electrical rice cooker) spread a layer of ghee rice ,sprinkle a few pinches of garam masala(tiny pinches, with a light hand..too much of garam masala will ruin your biryani),a tablespoon of ghee,coriander leaves chopped (again, just a little bit) then spread a layer of the mutton masala, rice again on top.

You can have as many layers as you want, but the top should always be rice.

9. Garnish and cover with a well fitting lid.

10. Heat an iron tawa on high flame and keep the biriyani vessel on top of it for about 15 minutes. Turn off heat, and leave it for another 15 minutes. This is for the dum and helps all the flavors blend well with the rice and the meat. The tawa is used so that there is no straight contact with the vessel and this minimises the risk of the biriyani getting burnt on the bottom. Alternatively, you can keep it in a hot oven(160c) or the electrical rice cooker in it;s keep warm mode.

Biryani is usually served with raita , pappads, and pickles.

2011-06-24T09:40:00.002+05:30

Ermmm...sneaking back in like a tardy schoolgirl late for class...no apologies for such a long hiatus ...no ..nothing except a reeally hangdog expression and soulful eyes open wide ...tee hee...
so lets get back to the normal swing of things ..ok?

Today I would like to introduce to you the humble PooriMasala..
Normally made for breakfast , this simple but yummy food can also be used for dinner .when I make these for my kids, I use cookie cutters and fry them into lovely little shapes.. Try it in any shapes u want.

Hearts for valentines day .. Christmas trees for Xmas ..the sky is the limit !!

POORI MASALA

Wheat flour - 2 cups
Salt - 1 tsp
water - approx. 1/2 cup
Oil - 1/2 tsp

Mix together water,salt,oil, then add atta.
knead well till it becomes a pliable dough. keep aside

Heat about 1 1/2 to 2 cups of oil in a deep kadhai.

Make dough into small balls, then roll out as small circles about 1/2 inch thick.

Deep fry in the oil till both sides are golden brown.

POTATO MASALA

Potatoes - 3 chopped
Onion - 1 slicedGreen chillies - 3, slit
Grated ginger - 1/2 tsp
Jeera - 1 tsp powdered
Turmeric - a pinch
Mustard seeds - 1/2 tsp
Curry leaves - a stalk
Salt - to taste
Oil - 2 tsp

carrot-1/2 chopped
tomato - 1 small chopped
dry red chillies- 1 or 2 broken in two
coriander leaves chopped

Put potatoes, onion,green chillies, tomato, carrot , ginger, turmeric and salt together with 1/2 cup of water into a pressure cooker. Cook till well done(about 5 minutes,or 5 whistles, )

Open lid, mash the vegetables roughly.

Heat oil in a pan and add mustard seeds and curry leaves. when it splutters, add dry chillies

Finally add the mashed vegetable masala. heat well , and serve with a garnish of coriander leaves(optional)

This one’s for you, Umma..

2011-02-14T01:47:00.005+05:30

A word of apology, in advance...things are going to get mushy for the next week...After all, it is Valentine’s Day next week...So, being a wee bit emotional and sentimental seems to be in order...no?

This post is dedicated to the person I love most in this whole wide world...My mom...or, Umma...as I call her. Who says Valentine’s Day is only for lovers? It’s also a time to show all your loved ones how much you care...Actually; you don’t need a specific day for that...anyday will do! But for some of us cowards who shy away from expressing love, (hiding behind a couldn’t-care-less attitude)...yes!!the V-day is a Godsend!

Umma, though I never say it out much...relying instead on the annual birthday card (with pre printed flowery sob stories and poems on them)...to do my work...i know now how they can never be a substitute for my heartfelt words or hugs... (Now...as in...now that I’m also a mom who throws out blatant hints that I would love a hug or word of appreciation from my ungrateful brood!)

When I sit amidst piles of books, labels, and brown paper, with three pairs of clumsy hands helping...and I feel like shouting....’let me be...I can do this faster without you kids hindering me!’....I remember yet another scene two decades back...when it was you doing this, and I was the eager beaver trying to help...I never heard a word of complaint from your lips...you helped me...then, and now...
I feel a sense of déjà vu.... Every day as I tie my daughter’s hair ...when I dust their feet before putting their socks on (remember?)...playing board games like scrabble and caroms...I remember you eating my first culinary efforts valiantly...no criticism...only encouragement and praise...I remember the gentle nudging and quiet little talks we had when you felt I was not ladylike enough..I could go on and on...but I don’t want to bore anyone...So let me try and shrink a lifetime’s worth of love into 2-3 lines...and stop...

I’m travelling down the same road you trod before...I pray to God every single day that I do so with as much grace, patience, optimism, and wisdom as you did...Love you, mom!

Umma’s Traditional Fish Curry a.k.a. Puliyaanam

1. Seer fish 250 gms

2. Dry red chillies 5-7

3. Button onions 12-15

4. Curry leaves 5-6

5. Fenugreek seeds a tsp

6. Turmeric powder a tsp

7. Chilly powder 3-4 tbsp

8. Ginger (crushed) 1”piece

9. Peppercorns 3-4

10. Salt 1-2 tsp

11. Tamarind paste a tbsp

12. Tomato chopped 1 small

13. Coconut oil 4-5 tbsp

Method:

1) Heat 2 tbsp of the oil in a pan (preferably a clay vessel) Add all ingredients except tamarind paste, tomato and the fish. (ingredients numbered from 2 to 9).

2) Sauté well on a low flame for 2 minutes.

3) Add tamarind paste to this, and grind to a thick paste.

ground red chilli paste

4)Heat the balance coconut oil in the same pan, splutter ½ tsp fenugreek seeds and 5-6 curry leaves.

5) Add the paste and sauté for a minute till it loses its raw smell.

6) Add tomato pieces, and fish, stir, and let cook for 5 minutes.

7) Serve hot or cold.

Some notes:

Fish can be anything, small or big, they will all go well with this masala...

Tamarind paste means dried tamarinds which have been soaked in water for 2 minutes... (you will need about 2-3 tamarinds soaked in ½ cup water for the above recipe)

tamarind paste

The above recipe when finished, has a thick, pasty consistency, which is the way they make it in my hometown, Kollam...for those who want their fish curry to be a little less thick, just add ½ cup of water …but remember to adjust your salt and chillipowder accordingly..

This curry keeps well for 3-4 days in a clay pot, without any refrigeration whatsoever…the taste keeps getting better each day! But do add a big dollop of coconut oil on top if you are planning to keep it out.

Lazybones 2010

2011-01-20T10:29:00.002+05:30

.... And the title of lazybones 2010 goes to mrs. Reshma Nooh !! 
what can i say ? Been so busy .. And the little time I do get as free time , I would prefer to be in my kitchen , experimenting , or curled up with a book .. No blogging , no dieting , no exercise , .... Hmmmm... Haven't I been a baaad baaad girl .. Errr female ?
On the plus side , I did make time to do something I've been longing to do for ages .. I went for some cookery classes in Cochin .. I know cooking , yes , but it's always been a trialand error method .. Self taught or advice handed down by the generations before me ..but to learn about the finer nuances .. Authentic cntinental and Italian style... This was what I had always wanted ... So I went to mrs Anita Isaac 's cookery school once a month ( 2 days ) and ... And learnt how to make a perfect ganache .. The secrets of fondant icing ... Advanced icing techniques ... What not ! And so , for the past few months... The boys and anyone who walks into my home .. Have been gorging on continental and Italian food. And they have loved the diversion from pizzas to lasagne .. From frenchfries to roast chicken .. With her permission , here I am passing on one of mrs Anita Isaac 's recipes..

Lava cake

Six ouncegrated dark choclate
Melt in microwave 1min or double boil
Add butter six ounces
Stir well

Half cup sugar plus eggs3 plus a tsp vanilla essence
Beat till foamy

Add warm choclate mix well
1/3cup maida remove-2tsp
Add two tsp cocoa
Sieve tegether fold into choclate mix
Pour into silicon cups
Leave around half inchspace on top
Bake in oven @160c

Serve with fresh cream or icecream

A COOKING CONTEST

2010-08-21T08:51:00.001+05:30

I was leafing through a Vanitha, the leading malayalam women's magazine here, when i ran across the entry coupon for a cookery contest..and i thought..why not?So I filled in the application form, sent in my entries for ,a veg sidedish, a non veg side dish, and a dessert..Lazybones that I am...I selected recipes which were the shortest to write..without much thought or idea..

...And..what happened was that I got selected for the preliminary round! I was asked to join a zonal competition with 15 other ladies from around Kochi..and told to make the veg recipe i had sent in..Cool!I had sent SPINACH ROULADE as the veg entree..Got thruough the first round..was selected as one of five finalists from Kochi zone ..Yesterday was the finals, where fifteen women from all over Kerala battled it out for the title of Paachakarani 2010.

Having made it to the finals, I didnt have much hope for getting anything other than a consolation price(snifff!) since (as i told you guys earlier)the recipes I had sent in were selected by me for their brevity in writing..not for dramatic cooking.

Anyway..so there I was.. making a simpleNUTELLA CUSTARD and an equally easy to make MALLU CHILLICHICKEN , while all around me fourteen expert cooks made comlex koftas, variety puddings, fusion curries and pies....Sigh!not even a snowball's chance in heaven!!

So I decided to relax ..two and a half hours time to do my easy to make dishes!way too much time!

Anyways..net result, a perfectly set mousse pudding and well cooked chicken, which netted me the 2nd place..and ten thousand rupees worth goodies from whirlpool!!!!

wow!!

But it wasn't that which got me excited..it was the fact that, for the first time in my life, I was in a totally different environment..where food production,perfection , is of utmost importance..where every single person in that hall was a foodie through and through.It wasn't just me..all the other fourteen particapants, the three celebrity judges(Lakshmi Nair, Tv cookery expert, Mr Raheem,executive chef of the Taj group of hotels, and a home science professor)the organisers..we were all equally passionate about cooking!

I still haven't come down from the high I experienced when I chatted with a real live chef...when he asked me if I am a professional chef...(teehee!!)when about 50 other strangers descended on the dishes that I had made and pronounced them yummy...That was the real prize..everything else pales in comparison .

NUTELLA CUSTARD

Ingredients

Arrowroot biscuits 150gms

Butter 2tbsp

Nutella 1 cup

Fresh cream 1 cup

Custard powder 3 tbsp

Milk 2 cups

Sugar 6 tbsp

Fresh cream 2 cups

China grass 1 packet(10 gms)
Condensed milk 1 tin(400 gms)
Vanilla essence 1 tsp

Choclate shavings to decorate

Method

P ut the biscuits in a mixie and crush till finely powdered. Rub in soft butter till it resembles bread crumbs. Press down into a pie dish and keep in fridge to set.

Beat together nutella and cream , then pour onto the hardened base, refrigerate again.
Soak chinagrass in 1 cup of water, melt till smooth.
Mix together the milk, custard powder, and condensed milk and heat in a saucepan, stirring well till slightly thick .
Mix this with the melted chinagrass .

. Combine cream, vanilla essence, and sugar, and whip till softly peaking.

Fold the cream into the custard mixture gently, then pour onto Nutella layer. Leave to set in fridge. Garnish with choclate shavings and serve cold.

not my own pic,obviously! this is how it looks, though..

A BUSY BEE

2010-02-01T22:56:00.002+05:30

Been so busy ..what with weddings and parties galore...January was filled with events ..we were out almost every evening..which sorely tried my new year resolutions...which were to get back in shape by dieting and going to the gym..anyways..better late than never..i started going to the gym..fairly regularly..ermm..actually, i've gone only 5 days...but see..i am definitely going from today onwards. Been experimenting in the mallu kitchen a lot. My niece, A,had made a pudding the other day which was a gorgeous site to behold..purple and white in colour. The way she made it was quite complicated, and me being a lazybones, preferred to try out an easier version keeping the flavor and color intact. So here it is..

GRAPE JELLY PUDDING

Ingredients:

Grape crush 1 cup
Water 3 cups
China grass 10 gms
Fresh cream 2 cups
Sugar(powdered) 6 tbsp
Gelatine 2 tbsp
Water 4 tbsp

Method:

Mix crape crush and water well.
Take I cup of this, and soak china grass in it.
Heat till it melts .
Add rest of grape mix and blend well in a mixie,.
Pour into pudding dish and leave to set in fridge.
Blend together sugar and cream .
Add gelatine to water,leave to swell for a minute, then double boil till melted .
Add this to the cream mix, blend again in a mixie,.
Pour carefully onto the top of grape jelly, and leave to set again in fridge.
Serve chilled.

UNRAVELLING MY APRON STRINGS..

2010-01-11T11:24:00.007+05:30

Today, J1 and J2 start boarding school. For the past two days I have been in a frenzy of packing and planning so they have everything they need when they are away from me. Sniff...I am not going to cry..But God...I hope they will be fine..life, as they have known it, will change..there will be a lot of adjustments they have to make..

As exboarders ourselves, both my husband and I can understand what is happening, and we can predict exactly when homesickness will start to set in..my only tension is this...suppose they don't feel any homesickness and are perfectly happy ...no ..more happy in hostel?

Aaaargh...how would I feel then...?Aah..no use thinking too much..kids will be kids..one can never predict how they'll turn out or what they will do next..hey? Anyways..my whole family..being ex Boarders themselves are in an uproar about this...an excited uproar..actually..my parents are calling up with tips on packing..my two brothers S1 and S2 are waxing nostalgic about the golden days of hostel..Resh...are you packing their clothes in trunks ? Reshma..pass the phone to J1 and J2...hey guys..are you excited to be off to boarding school? have loads of fun.. J1 is like..."what's all the fuss about?boarding is no big deal..honestly , I can't understand you all.."J2 has gone all cool and quiet..i just hope this is not the calm before the storm..
..and I was feeling quite sentimental yesterday after all the packing was done..so..

Sunday yesterday, I made pasta for brunch, since it was one of the boys' favorite dishesThey loved it , and proclaimed me as the best Cooker(grammatically wrong, i know..but who am I to argue with little boys?) in the world..at which moment, I fell upon them, hugging and kissing them...in fact, doing all the things they reaallyy hate...for this mistake on my part...the award of best cooker was retracted and they walked out of the kitchen in a huff, wiping away kisses and mumbling about gross females...hmmm...

MALLU PASTA

Ingredients:
Pasta(macaroni) 1cup
Olive oil /butter 3 tbsp
Onions Chopped 1
Capsicum chopped half
Tomato chopped 2
Tomato Soup powder 1 packet (about 4 tbsp)
Chicken pieces half cup cooked
Tomato sauce/ketchup 1 tbsp
Cauliflower/mushroom halfcup
Cheese spread/cream cheese 3 tbsp
Oregano 2 pinches

Method:
1. Boil macaroni in water with a tsp of oil . When cooked, drain, and pour cold water over it..drain again and keep aside.

2. Heat oil/butter, add onions, tomato, chicken pieces,capsicum and cauliflower, and saute well on high flame for a minute.

3. Add tomato sauce, soup powder, oregano,..(2 tbsp chicken stock also, if you have some left over). Stir well.

4. Add cheese, toss well together till evrything is creamy and well mixed and remove from heat. serve hot.
........mmmm..and with lots of love!!

BAKE A CAKE TODAY

2009-12-18T13:29:00.007+05:30

My house is filled with the lovely fragrance of baking..and it's not just any cake, it's a butterscotch cake.. So..Let's be boring today and go straight to the recipe..ok?

BUTTERSCOTCH CAKE

Ingredients:

Butter 3/4 cup

Sugar 1 1/2 cup(powdered)

Maida 2 cups

Eggs 3 ( seperated)

Milk 1 cup

Vanilla essence 1 tsp

Sugar 2 dsp(granules)

Baking powder 2 tsp

Baking soda 1/2 tsp

Method:

1. Preheat oven at 175C .

2. Beat together butter and powdered sugar till fluffy and soft.

3. Seperate eggs, add the yolks to above mix one by one, beating well in between.

4. Add maida and milk alternatively, beating in between all the time.

5. Add essence and stiffly beaten egg whites . Stir well by hand.

6. Before the froth goes down, add sugar granules, mix again, and pour into greased baking tray.

7. Bake till done(about 30 minutes)Cool and pour icing on top.

Icing:

Ingredients:

Butter 1/2 cup

caramelised sugar 1 cup

milk 1/4 cup

Powdered sugar 1 cup

Method:

1. Heat butter, add caramelised sugar.

2. Mix well on low heat, then add milk. Mix.

3. Remove from heat, then add powdered sugar.

4. Pour over and spread onto the cake.

Perfect for special tea times or those chilly winter evenings ....

2009-10-05T13:24:00.008+05:30

Another cookery class over..and it's been a long time since I blogged. This recipe is a very easy one which I normally make when it's very hot and I'm too lazy to make a complicated dessert. You could make the jelly early (it keeps for at least a week in the refrigerator )and just whip up the sauce about ten minutes before serving..

Tender Coconut Jelly with Coconut cream sauce

Ingredients:

Tender coconut water 2 1/2 cups
China grass 1 packet(10gms)
Sugar 6 tbsp

Coconut grated 3 cups
water 1 1/2 cup
Condensed milk 1/2 tin(200gm)

Method:

1. Tear up china grass into thin strips. Soak the china grass in tendercoconut water for about ten minutes.

2. Add sugar to this, stir well, and heat .

3. Boil till the china grass is fully melted.

4. Now pour this into a shallow pie dish and leave to set in the refrigerator.

5. Blend together the coconut, water and condensed milk. Strain .

6. Add vanilla essence to this thick cream and chill.

7. The tender coconut jelly will have set within 20 minutes. Chop into small pieces .

8. Serve the jelly pieces with the cream sauce poured liberally on top.

9. Serve chilled.

BEING A BIG LAZYBONES

2009-09-19T15:30:00.007+05:30

Forgive me..it's been ramadan..I've been busy with a hundred and one jobs that need doing..I don't know where the time flies...I just can't resist....simply must bore you people with an account of my typical ramadan day.

@3 AM..
At the unearthly hour of 3am in the night(when it's the best part of snuggling deep into your quilt and your dreams are at their most exciting point...TTTRRRRIIINNGTG....TRRIINNNGGG...the alarm rips through the chill night..but I snuggle deeper into my quilt..(who wants to wake up at that time??)N (my hubby) gives me a shove ..Resh..wake up..it's time to get Suhoor (a predawn meal we have during ramadan) for us..."mmm..yess..just five more minutes..then I'll get up" N keeps poking and prodding me till 3.30am when I finally give up and roll out of bed and into the kitchen..all bleary eyed.
Getting the food ready( this meal varies from house to house..for us, suhoor means steamed bananas and steamed rice cake-puttumpazhampuzhungiyathum-in local speak..along with hot tea) for the kids and hubby takes about ten to twenty minutes only..then begins the process of waking up the rest of my family(including hubby dearest, who promptly turned over to sleep the minute i left the bed..MEN!!) who are equally adept at clinging onto their precious sleep .Finally by 4 am, all are sitting around the table having their foodand trudging back to bed after the morning namaz(prayers)..while I am clearing the table and washing up, which gets done by around 5.15.
Now comes the hard part...the kids have to get up by 6 am if they have to be ready for the schoolbus (which comes around by 6.45am)..so if i go to bed now..it's a sure bet that I won't be able to wake up on time ...so that means 45 minutes of sitting around in the dark, twiddling my thumbs..while I would much rather be sleeping(sigh!)
So i sit at the computer and surf the web till 6am.
@6AM
Wake the kids up, poke and prod them..cajole them into uniforms, walk them to the busstop..and back home by 7 am.
@7AM
Wide awake now..No point in going to bed..so, I start cleaning the house,putting it back in order .
@8AM
I walk into the kitchen and start preparing food for Iftaar -the evening meal, which is when we break our fast. Samosa, Unnakka, Dateballs, meatballs, kababs, pies..anything goes..Pathiri(thin soft rotis made from rice flour ) and Mutton Kurma are my husband's and kids' favorite dish..this is mandatory for everyday of Ramadan.
@1.30PM
Work in the kitchen finally gets over ..and I have a quick bath, pray and run around doing other chores(like picking up the laundry and drycleaning, buying vegetables and groceries, etc,etc etc...)
@3.45PM
The kids come home and it's bedlam for the next twenty minutes!
A long list of complaints ..fights..tears..playground stories..an assignment ..a project has to be done...umma..listen...all three want to talk at once..and I am in a hurry to get them out of sweaty uniforms and socks..Make them wash up..and change ..then checking their bags and books for homework and stuff...playing with them in the garden..till the arabic tutor comes
@5PM
Prayers ( in relative peace) since the kids are studying with their arabic tutor, then into the kitchen again for last minute adjustments to food.
@6PM
The kids are back from the tutor and racing to play outside..and I am racing against the clock now. Have to get them ready for going to the mosque with their dad by 6.20pm.
My husband started this new routine this year..of going to the nearby mosque to break their fast with some water and dates , offer prayers there, and then come home for a propermeal. It's been a good idea..the boys have been really enjoying doing grownup things, and learning how to do things in the proper traditional way
@6.30PM
They are all back home , by which time I have also broken my fast with water and dates and offered evening namaz(prayer) So we all sit around the dining table, eating the meal I have prepared.
@7PM
Like storm clouds gathering, I can feel a headache creeping up ..By the time I finish clearing the table and cleaning up..I'm all tired and drained..All I want to do is curl up in a corner and sleep which is exactly what I do for the next one hour.
@ 8pm
Wake up again, do namaz(prayers) ,put the kids to bed, and get a drink for N and myself..put my feet up and chat for ten fifteen minutes..by whichtime I'm nodding off again..(and so does N !!) ..So, by around
@9PM
we both wearily drag our tired bodies into bed and zzzzzzzzzzzzzzzzzzzzz
till it starts again....

PATHIRI
Ingredients

2 cups Rice powder(Roasted)
3 cups water
salt -as required

Method

1. Boil the water. Add salt .

2. Add the flour to the boiling water and stir well in a simmering flame.

3. Cover the dough and keep it to cool.

4. Once it has partially cooled knead the dough thoroughly, wetting your hands freuently with a little water. Make sure that no lumps are formed inside.

5. Make small lemon sized ballsfrom the dough .

6. Dust the balls in some rice flour and roll it out using a roller pin.

7. Heat a tawa till smoking hot. Keep the pathiri on it and flip it to the other side once the pathiri starts forming bubbles, like a phulka. Press the pathiri occasionally so that it will become soft and layered.

8. Once both the sides are done, remove it from the tawa.

Tip:
After each pathiri...wipe clean the tawa with a dry cloth so that the charred flour doesn't stick to the next one.

Serve pathiris either dipped in medium hot coconut milk or with coconut milk on the side as an accompaniment

2009-07-09T21:52:00.011+05:30

J2, my second son, had a dental checkup yesterday. The dentist said that his baby tooth in front had to come off , since the permanent tooth had started coming out from under that. So if we didn't remove the baby tooth, it would be growing lopsided...
So off it came, in under a minute, and since it was already wobbling a bit, J2 did'nt kick up a big fuss...my, he sure is growing up!!

He was peeved only about one thing..".Umma, that was my favorite tooth!!"
"what?you have a favorite tooth?for what reason?"
"well...I used to play with that tooth whenever i got bored..flicking it back and forth..it used to provide me with loads of entertainment....."......
Children!!
I thought I'd share a typical spicy mallu fish curry recipe today with you all...
which is also J2's favorite curry too!!

NAADAN MALLU FISH CURRY

Ingredients

Fish ( cubed)
(salmon or pomfret) 250 gms
Dried red chillies 15
Or Red chilli powder 3 tbsp
Turmeric powder 1 tbsp
Salt to taste
Mustard seeds 1 tsp
fenugreek seeds 1 tsp
Curry leaves a stalk
Shallots or onions
sliced thin 100 gms
Tomato chopped 1 large
Green chilly slit 2 or 3
Kodampuli 1 or 2 pieces
(kodampuli is kokam or dry mangosteen..)
Coconut oil 4-5 tbsps
ginger crushed 1 tbsp

Method

1. Take a pan (preferably earthenware, or clay) and heat.

2. Pour oil, add mustard and fenugreek seeds. When it starts spluttering, add curry leaves.

3. Add onions, green chillies,and ginger. Saute well.

4. When onions are wilted,add tomato slices, and saute again for 2 minutes.

5. Grind together the red chilly, turmeric powder and a few fenugreek seeds and mustard seeds.along with 1 tbsp water. (this step is optional..but if you do grind, it will increase the flavour of the curry and make it thicker)

6. Add the ground masala to the pan, mix well, and add the fish pieces and the kodampuli.

7. Cover, and boil till the fish is cooked, and the curry is not too watery.

8. Serve hot with rice, or puttu , or appams.

Tip:
If you pour one tsp of coconut oil onto the curry just before serving(when steaming hot) that would increase the flavour even more.

A FRIDAY LUNCH..

2009-07-03T10:04:00.008+05:30

Almost every Friday, we have an informal get together at my husband's ancestral home.
For most muslims, Friday is the big day when believers gather to hear a sermon and particapate in group prayer. Friday prayer is obligatory on every man who is adult, healthy, and free .
Since the mosque is just opposite my in-laws' place, it has been our habit to drop in there, while the men go to pray. We have lunch there..and since all of us co-sisters are big on cooking, we tend to bring along something special to share..like potluck.

Tomorrow is Friday again, so , i thought of making dessert and taking it along.
(I have a sweet tooth..so I automatically think of dessert first!) I am making my favorite dessert..Dark Fantasy Pudding.
I did this for the cooking class also..and you should have heard the mmms and aaahs...after they all got a look and taste of this easy pudding!

DARK FANTASY PUDDING

Ingredients

Sunfeast dark fantasy biscuits
or Oreo cream biscuits 1 packet(200 gm)
China grass 1 packet(10 gms)
Milk 2 cups
Fresh cream 1 cup
Condensed milk 1 tin(400 gms)
Vanilla essence 1 tsp
Choclate shavings to decorate

Method

1. Put the biscuits in a mixie and crush till finely powdered.

2. Press down into a pie dish and keep in fridge to set.

3. Shred chinagrass into strips and soak in 1 cup of milk. Keep aside.

4. Put the rest of milk, cream, essence, condensed milk into a blender and mix well .

5. Take a saucepan, and heat the soaked chinagrass(along with the milk). Stir well, till it is fully dissolved in the milk.

6. When this is slightly cool, add to the blender, and mix again.
(don't add this when hot, or else, the whole mix will curdle)

7. Take the pie dish out of the fridge. The base will be nice and hard now.

8. Pour the milk mixture gently onto the base, and keep in fridge again to set.

9. Garnish with choclate shaviongs and serve cold.

TIP
If you want to cut and serve this pie ;then substitute milk for the fresh cream.
You could also take the easy way out. Defrost a vanilla icecream, pour onto the base, then freeze. For added effect, drizzle boiling hot choclate sauce over it once it sets, then swirl with a fork for a marbled effect. Chill and serve .

MY FIRST COOKERY CLASS

2009-06-26T23:23:00.012+05:30

Hello..long time no see and all that...
I've been so busy these past few weeks...then my computer went kaput...Isn't that reason enough for me being a lazybones? Then , one of my friends, M, asked me if I could do a cooking class at the YWCA..I was unsure at first..but M persisted..and finally, I decided to do it!
So, next week, on 8th july,2009, I will be doing my first ever cooking demonstration in front of a large crowd of well heeled ladies..many of them light years ahead of me in experience and age..you can imagine the jitters they're giving me..Hopefully I won't make a complete mess of things..!!
After a lengthy discussion with M, we decided to make Alleesa(Haleem) , Kaaypola, and Dark Fantasy pudding.
Haleem is a middle Eastern dish, traditionally made in Pakistan, the Gulf, Dubai, Hyderabad, etc.
Alleesa, as we mallu muslims call it, is a porridge like dish made from wheat.

Normally made bland, with a side serving of sugar and chicken / mutton kurma, here in Muvattupuzha, we like it spicy.There's one more thing that differentiates our Alleesa from Haleem. Since we mallus love our coconuts, we just can't resist adding thick coconut milk to this.
This is the recipe I am giving you today ..
HALEEM aka ALLEESA

Ingredients:

Onion, sliced thin 2
Gingergarlic paste 1tbsp
Green chilly, slit 4
Salt 1 tsp
Coconut Oil 4 tbsp
Garam Masala** 2tsp
Turmeric powder 1 tsp
Chilly powder 2 tsp
Tomato 1
Broken Wheat 1 cup
Chicken 250 gm
(preferably 2 leg pieces)
Coconut 1/2
Ghee 2tsp
Shallots /button onions 5-6
Curry leaves a stalk
Coriander leaves a handful

Method:

1. Soak wheat in water (2 cups) for at least two hours.Drain and keep aside.

2. Heat oil. Add onion, gingergarlic paste, green chillies and tomato(chopped). Add salt and saute well.

3. After 5 minutes of sauting, add all the spices.
(turmeric, chilly, garam masala)

4. Saute till well cooked , add chicken pieces and wheat. Mix well .

5. Add coconut milk (2nd pressing)*. Cook in pressure cooker on high flame till first whistle sounds. Then lower heat to simmer. Turn flame off after 5 minutes.

6. After ten minutes, open cooker, add coconut milk( first pressing)*. Heat again till it starts boiling. Turn off flame before it boils too much.

7. Serve haleem into a shallow dish.

8. Splutter curryleaves and shallots in ghee till crisp, then pour onto haleem or alleesa as a garnish. Serve hot.

* Take the half coconut, grate and add 1 cup water. Blend in a blender/mixie, then strain and keep aside. This is the first pressing coconut milk.
Take the same grated coconut from the strainer, add 1 and a half cups water again to this, blend and strain seperately. This is the second pressing coconut milk.

** Garam masala -how to make at home.
Take equal quantity ( 25 gms each) of cinnamon, cardamom, cloves, peppercorn, and cumin seeds in a shallow nonstick pan. Heat on low flame for a minute , stirring with a spoon all the while. Powder in a dry mixie, and voila! you have your very own Garam masala!
This can also be used to enhance flavours for moghlai dishes like biryani, curries, pulaos, etc.

MONSOON TALES

2009-06-05T12:19:00.001+05:30

The monsoon is here! Yippeee!!

For as long as I can remember, it always rains here (in Kerala) on the first day of school. There we would be standing at the bus stop with our new uniforms and new stuff, and Bam!! It would rain. drenching us..school bags and shoes and all.. After a a few years of this, we got the hang of it, and we would remember to take umbrellas or raincoats along. Nobody really liked raincoats… we considered them childish, and preferred the more grown up and dignified umbrella. In those days, there were very few colored umbrellas available, and those that were, used to be very expensive. So what some of us creative geniuses (including yours truly!ahem!) used to do was..we would do some art work on those dull black umbrellas like paint on it with fabric paint(they were all the rage then!) or stick sequins or funny buttons….do colorful embroidery….etc.

I remember that our classroom corners were allotted for drying the umbrellas and there used to be at least twenty umbrellas all opened up and parked to dry, so we could safely stow them inside our bags. Those were lovely days.. My school was a convent in an Anglo Indian colony at Kollam…right next to the seashore. From our class rooms, we could see the waves crashing thunderously onto the beach…it would be all dark and damp inside the room(half the time, the lights would never work..) such a cozy and drowsy atmosphere that created.. While the teacher droned on about ab squared plus xyz , sodium hydrochloride, manganese, or the Sepoy Mutiny, half of us would either be sleeping, or the other half would be staring dreamily out at the sheets of rain and the waves outside our windows!!

But.. I digress here. I wanted to talk about this year’s monsoon, and then I went into flashback mode and started talking about the monsoons of about 20 years ago!

This year, it started raining heavily in May itself.. This was quite unusual, since May is peak summer season normally. It rained all through the first three weeks of May, then stopped. Mind you, it was not the normal monsoon type rain also..just rain in fits and starts..totally unpredictable. The monsoon here is a nonstop serenade of raindrops from early morning to night with some short breaks thrown in..

This year, as usual, I went shopping with the kids for school supplies in late May. Basically, all we needed to buy were a pencil box, pencils, erasers, sharpeners, and umbrellas since the school provides the rest (lovely no? school bags, notebooks, text books, shoes uniforms, everything is taken care of by the school authorities) I decided to let them have a free hand in selection of their stuff, and so I told J1, J2 and J3 that they could decide what they wanted, provided they stay within a budget. Left to myself, I would have finished that shopping within 15 minutes…but no, Mrs. Smart Mom had to do this. Never again!!

Pencils, box, etc were dealt with and finished in 1 hour..(wow! A miracle!) but umbrellas…my God..(or, as I would say, Ya Allah!) it took them a solid two hours to make a final decision on the type of umbrellas they wanted! I can’t blame them too much, though… there was such a wide variety of kiddies umbrellas available.. In different colors and shapes, stylish prints…what not! I myself was bewildered by the vast selection available for kids nowadays.

J2 and J3 would decide on one umbrella, and then, when I would turn my attention to J1 , they would change their minds and grab at another umbrella which seemed even more interesting. J1 was not very happy at having to select the type of umbrellas that his brother and sister preferred . He felt they were too childish, and wanted something more grownup. According to him, “ my umbrella should be special, Umma, one that no one else has..it should have colour, but not the bright ones like J2’s red striped one, or J3’s yellow umbrella with Tweety simpering on it’s crown! “ Phew!

Add to those three nitpicking brats a shopful of other nitpicking brats, all preparing for schooldays…and you have a madhouse filled with screaming, crying kids and parents..(yes!parents do cry and scream when they get desperate!)

Finally, after a solid two hours of scrounging through that huge shop, I found THE UMBRELLA! It was a deep midnight blue one, with shadings of soft brown, like a night sky, with stars twinkling at scattered points all around it. It looked very stylish and different from all the normal garishly colored kiddies umbrellas. If you pushed a button on it’s handle, it’s tip would start glowing as well as the tips all round the bottom half. Best of all, it fitted into my budget of Rs. 150 for each umbrella.

J3 was soo excited that she wouldshow everyone she met that day her new umbrella and she’d insist on telling them the whole story of how she chose for herself, and about J1’s grand grown up umbrella(!)

( I have a small confession to make myself.. I ended up buying a lovely umbrella for myself too!)

So then we were all eagerly waiting for the first rains as well as the first day of school.. when it dawned …all bright and sunny!

When people all around were happy that it had not rained that day and made a mess of roads, new uniforms…we were totally disappointed at not being able to use our fancy new umbrellas! It hadn’t rained at all this first week, and the kids were getting restless.

“ Umma..why doesn’t it rain? When are we going to use our new umbrellas?”

Today morning dawned all sunny as usual…no even more sunnier than usual. The glare of sunlight was so blinding that I started getting a headache. By afternoon, I was complaining to N, “ This is getting ridiculous!when will the monsoon come? I ‘m starting to hate the sun!” And N just smiled and said,” you’re worse than the kids! Be patient..it will come. It’s a bit late..but it will surely come within this week.”

About fifteen minutes later, the skies darken , there’s a chill wind blowing..and the temperature drops rapidly. Still no rain..but the sky looks promising..It’s all cloudy and dark..filled with moisture. Another fifteen minutes of tensed waiting, and the Gods decide to smile on us. It’s raining ..raining raining…Giant sheets of water drop out of the sky all at the same time, as if someone poked a pin into a giant water balloon!

YYAAYYY!!

The kids come back home all drenched(they hadn’t taken umbrellas since it wasn’t raining when they left) and with huge grins plastered on their faces!

“umma..can we go out and splash in the puddles with our umbrellas?

Umma, could you help me make paper boats to float in the rain water?”

I am literally drenched with suggestions of how to enjoy this grand rain…

But I’m no longer listening…I’m walking in the rain with my new umbrella, and breathing in the warm earthy smell that wafts up into the air with the first rains….

PEPPER CHICKEN

Ingredients:

Chicken 500 gm
Pepper powder 2 tbsp
(Preferably freshly powdered)
Turmeric powder 2 tsp
Coriander powder 2 tsp
Ginger crushed 2 tsp
Tomato sliced thin 1
Onion /shallots 200 gm
(2 onions /15-20 shallots)
Green chilly slit 2
Curry Leaves
Coconut Oil 5 tbsp
Salt to Taste

Method:

1. Wash and cut the chicken into small pieces.

2. Mix all the spices and keep aside 2 tsp of this to use in the masala later.

3. Rub the rest of spices mixed onto the chicken pieces and marinate for 2 to 4 hours in refrigerator.

4. Heat oil , saute chicken pieces in this till half cooked.Remove chicken from pan and keep aside.

5. Sauté onion, green chillies , ginger and tomato till soft.

6. Add chicken and the rest of the ingredients.
Saute well on high flame till well blended.

7. Garnish with fried curry leaves , serve piping hot with chapatis, parathas, or any type of bread.

Tip:Use a tbsp of curd for the marinade. Makes the chicken really soft.
Such a perfect dish for a rainy day...

CHANGE AGAIN..

2009-05-29T01:29:00.000+05:30

Yet another change in the style of my blog..sorry for the frequent changes..The thing is...I was just not content with the earlier one...This one looks more neat..no?
Time drags when you're waiting for something eagerly..in my case, I'm waiting for school to reopen...the kids' school..i.e. I'm at my wit's end trying to find things for the kids to do.

If I hear one more "I'm booored.." ..I swear I'm going to scream!My kids are basically quite nice, with a little bit of naughtiness thrown in..(a spadeful, actually!)But..too much of a good thing is no good.. So here I stand..pulling my hair out,trying to keep my home clean and fresh, trying to be a sweet mom...(and failing!)planning sneaky ways on how to grab a moment's peace from the three mini tornadoes...Poor things, they're as fed up of me as I am of them. Good thing school reopens on June 1st, 2009.

They're all excited about their new stuff.New text books, all covered in fresh new brown paper,new pencils, new bags, new pencil boxes, new umbrellas..(it took them more than an hour to decide which ones to buy!)(Give me patience, Lord!)

Me too, I am so excited about their going to school...aaah..the peace and quiet!!

I was thinking of posting a recipe for a nice stir fry which I normally have with chapatis or parathas. Easy to make, light and nutricious, it looks great too.

VENDAKKA MASALA
a.k.a., OKRA MASALA

Ingredients

Lady finger 100 gms chopped finely
Shallots
or button onions 4 nos. chopped
Oil 2-3 tbsp
Chilli powder 1 tbsp
Salt 1/2 or 1 tsp
Turmeric powder 1 tsp
Cumin powder 3 tsp
Curry leaves 1 stalk

Method

1. Heat oil in a pan, add shallots and okra.

2. Saute well on high flame for a minute, then add all the spices and curry leaves.

Saute again on high flame for another 2 minutes till

ODE TO MY FATHER IN LAW

2009-05-24T15:14:00.000+05:30

Hi there! long time no see and all that...I've been so lazy for so long that I began having a guilt complex...It's been vacation time here in malluland...and I hope you mommies out there will understand the trials and travails of a mom of three kids.. As of now, I've outlived a wedding, 3 parties , a funeral, and am shuttling between my house and my husband's ancestral house on a daily basis with the three minitornadoes trailing along behind me full time!!

My father in law passed away on the 10th of May and we're still recovering from the shock of how fast death can creep into our midst and whisk away a loved one.Uppa,as we used to call him ,was a big man, in both body and spirit, generous, gruff , overbearing ,loving,stubborn, ...In private, we used to call him a lion..and he was that too..a braveheart, his very voice sounded like a roar, his very stance was like a lion's..A friend of ours used to joke that whenever he called us at home on the phone, and Uppa picked up the phone, he would automatically stand up -even though he was actually hundreds of miles away in another state!!

Being quite a headstrong person myself, we often used to be at loggerheads on many issues..most of them being about the way I raise my kids. He was of the old school, and I was of the shiny new brigade with many modern ideas, pooh-poohing their old ideas and rituals as pure gibberish. It took me five six years, many personal experiences,and some maturity to accept the fact that sometimes it is better to listen to the wisdom of the elders. With maturity comes wisdom and grace...and I learned to overlook his grouchy behaviour to see the loving father who was hiding underneath that crusty exterior.

We all miss him ...but I know that the greater pain is yet to come..that will come when we walk into the ancestral home again and we see the empty chair in the front porch..it will come again when we wait for him to drop by in the evenings, and then realise that he will no longer be coming...it will come again in many other instances....

Remembering Uppa today, I'm posting one of his favorite dishes..Carrot halwa a.k.a.Gajar halwa

CARROT HALWA

Ingredients:

Carrots,grated finely 4-5 medium sized
Cardamom ,powdered 5 nos.
Sugar 1/2 cup
Condensed milk or fresh cream 3-4 tbsp
Salt a pinch
Ghee 6-7 tbsp
Saffron (optional) a few strands soaked in 1 tbsp hot milk

Method:

1. Heat ghee in a nonstick pan.

2. Zap carrots in microwave for 2 minutes on high. Add to pan,saute well on a low flame.

3. Add salt, when carrots are well wilted, add cardamom and sugar. Stir well.

4. This is a crucial time. Do not leave pan unattended or the halwa will burn and stick to the pan bottom. Keep stirring till the carrots and sugar is well mixed and of a pasty consistency.

5. Add condensed milk or cream, and saffron , stir till it all comes together as a halwa.(the mixture will leave the sides of the pan and collect in the middle.)

6. Serve hot or cold with almond slivers as a garnish.

Tip: Serve piping hot with icecream...yummy combination!!

CHANGE IS IN THE AIR.

2009-04-28T03:11:00.000+05:30

I had been planning to change my layout for a long time...but was just too plain lazy to take the effort...

Anyway, I finally got down to it..and managed a completely different look this time ..Hope you like it!
I'm very sorry that I just don't have the patience to post a recipe today(since I'm half asleep after the tedious work of setting the new layout)
A small update..We have a wedding coming up this week..my niece,A is getting married on May 3rd. So we're all busy cooking up a storm at the ancestral house, in keeping with the old traditions ...will tell you more about that in my next post..ok?
We have this really fun time ragging the bride and groom on the wedding night,playing a whole load of pranks and generally teasing them..so we've been busy planning for that too!!
As you can see, I have been busy...