A Malabar style scrambled egg curry, with a freshly ground and fennel-spiced coconut paste… Choosing recipes for this week’s Blogging Marathon #117 theme of “Pick one ingredient, make three courses” – the ingredient being egg – wasn’t tough. In fact I had too many choices to make and cook. Hehe… But this recipe was something I really wanted to make and share on the blog. HD is very finicky when it comes to the curries that is made in his home in Payyoli. His ammayi – his uncle’s wife – is an amazing cook. I can surely never compete with her. I have already mentioned about her in my recent Kalthappam post and in this post as well. The only curry he tells me tastes very close to hers is this fish curry, and I have been trying to get this egg curry right, since he loves it…
Kozhi Ishtu ~ Kerala Chicken Stew
For this week’s Blogging Maraton #106 theme of “Soups and Stews”, since the last two posts were soups, I thought I will post a stew this time. A stew usually has more body that soups and eaten with a side of bread, rice or something similar. I just decided that the easiest thing for me to do is to post our own stew – Ishtu, which is basically a “Malayalamized” word of stew. 😀 For umma, ishtu is always vegetarian – with potatoes and some additional vegetables. Whenever we would tell her to add chicken or meat, she would give us such a stare as though we have done some sacrilege. Hehe… However, non-veg ishtu very much exists in the menu card of Keralites. Just like umma, I used to think rasam was always vegetarian till I heard of “kozhi rasam”. Hehe… yet to try though… OK, coming…
Aatinkaal Braath | Malabar Mutton Bone Soup
After the Sweet Corn Soup, here is the second recipe for the theme “Stews and Soups” for the Blogging Marathon #106. Mutton is one ingredient which is considered to be healthy, even though on the fatter side. The meat maybe red and not recommended to be eaten too much, but considering the improbability of instilling hormones into a goat when compared to a chicken, the meat is considered to be much healthier. In Malabar area, when a woman delivers, she is supposed to eat one whole goat, from head to whatever, in the 40 days she takes rest. I haven’t had that privilege for either of my deliveries but umma says that they would have it during their times. In fact, my SIL also had a whole goat while she rested after delivering my niece in May this year. The ‘braath’ – the colloquial Malabari term used for…
Meen Kakkathil ~ Malabar Thick Fish Curry
This is one book review I have been wanting to work on ever since my hands landed up on the book. There is a special reason for it. Ummi Abdullah is considered to be the all-in-all of Malabar cooking. My first tryst with her was when I ordered “Malabar Muslim Cookbook” online years back and ever since it has been like a bible for me. The book was particularly helpful in giving measurements when umma couldn’t give it. I hope you get what I mean… 🙂 A lot of the Malabar recipes on the blog have been referred to the book . So when I saw an announcement on her FB page inviting people for trying the recipes for her new cookbook, I pounced onto it. In fact I saw the post quite late that I didn’t get a chance to try recipes that I would have loved…
Payyoli Kozhi Curry | Chicken Curry
Can you believe Ramadan is right there at the corner? Sometimes it feels it came way too fast, but I can’t help it but say that it has come at a time when it is needed. I feel like I have a terribly parched soul, just struggling to get in terms with everything that is happening. For surely, this month comes like a relief at the right time. For me, Ramadan is like a breath of fresh air. A change in routine, a more balanced life, a peaceful thought process, a new hope… It literally recharges all the dying batteries within you. I am sure that feeling comes because the devils are chained during this precious month. There is no one but ourselves to beat when they are off our head. It takes some time to realize that there is a lot of inbuilt evil within ourselves, when…
Thengapaal Meen Curry | Malabar Fish Curry with Coconut Milk
Love for fish is engrained into a Malabari’s blood, at least majority of them. I am not an ardent fan of fish, but if you ask me to select between chicken and fish, I would go for fish. Fish is lean meat, so much more healthier to eat and far more delicious too! So when the theme for the Fantastical Food Fight was declared for this month as “Seafood”, I “fished” out from my drafts this delicious fish curry that is a regular in our home. Sarah says that June is the National Seafood Month in the US. I am not aware if we have anything like that back home. 🙂 For us, seafood is a must everyday. Umma needs a fish fry to go with her lunch, or else she feels totally incomplete. My sister has taken behind her with regards to her love for fish. She can have…
Kozhi Musuman | Whole Chicken in Chana Dal Sauce
Let me be frank here. I wanted to make a totally new curry for this Blogging Marathon #88 – Dazzling Dal series, so that I could leave my drafts untouched. I even made cholar dal once, but it didn’t turn out well, so I skipped clicking it. Then something happened, that whole thought of wanting to cook and click a totally new dish, really puts me off these days. If you see my camera now, my clicks are so wide spread. I cook new dishes and click them only if I am really in a mood for it. Otherwise, I just leave it at that. I feel glad that my drafts are feeding my blog without me having to worry about the next dish to post. During those times, I used to wonder why am I in a hurry to cook and click, and now I clearly understand the…
Muringakaaya Chelli Parippu Curry ~ Malabar Drumstick Lentil Curry with Dried Shrimp
Time for the second week of the Blogging Marathon #88! After choosing “Protien Rich Ingredient” as the first theme, where I chose eggs, and featured Double Cheese Omelette, Akuri and Microwave Omelette, the second week theme that I chose was also another protien ingredient – “Dazzling Dals”. I had already done a lentil theme in one of the previous BM edition, but then lentil recipes are never enough, right? We are always looking at new ways of cooking up lentils so that people who have folks like me at home who frown at the sight of lentils will at least eat them without much fuss. 😀 The first recipe I am featuring is an example of how we Malabaris love to add a non-vegetarian twist to our vegetarian dishes. Hehe… Most of the households will have a little jar of “chelli” (ചെള്ളി) in our pantry. It is basically…
Simple Fish Fry
The essence of life is in keeping things simple. How many of you agree to this? With time becoming of essence with every passing day, I can’t but agree to this. There were times when I used to sit for hours deciding what to cook but now that phase has passed. I cook with what is in the fridge and what will help me put dinner on the table in the minimum possible time. I just need to ensure that my folks eat, and it is just simple food, nothing elaborate. Even though I have had that thought before too, it is becoming more of a necessity now. I am a very lazy mother to say the least, and most of the time I have never cooked breakfast. But the next working year, which starts next week, my girls are going to see a change in their timings which…
Thari Choru/ Thari Biriyani ~ Malabar Semolina Biriyani
Hangover is for real, isn’t it? We had a long weekend last week for the Milad-un-Nabi plus Martyr’s Day plus National Day, all clubbed together with the weekend, and once that finished, then the next sadness is that it will take a while to get another long weekend like that. We as human beings are never satisfied with our condition, right? 😀 So without cribbing too much, I guess I get straight onto the recipe for today. Have you ever heard of a dish called “Thari Biriyani”? A biriyani with no rice at all, it is basically a jazzed up version of an upma! I am on a lot of food groups on FB where I can’t promote my blog as such but still stay on since it is a source of constant learning of so many new dishes, traditional and otherwise, that my saved drafts are overflowing…
Kozhi Vattichathu ~ Malabar Roast Chicken
I don’t know if I would call my weekend “relaxed”, but in a way, it was. After a long day on Thursday, I just wanted to be at home but the girls were adamant they wanted to go to the book fair which is happening at the Sharjah Expo Center. Very hesitantly, I braved the traffic of an hour to be at the fair and we had a good walk. I had already warned the girls that I wouldn’t be buying anything that day, so it was more of a walking and browsing session! Hehe… Friday was a very normal day, very much at home. Yesterday morning, we again headed to the book fair. This time, the girls had a program to attend so I took Humi along with me for company. We walked around, picked up a few books and spent some good time chatting. For the first…
Thenga Aracha Meen Curry ~ Malabar Fish Gravy with Fresh Coconut Paste
The recipe I am going to share today is a fish curry which uses ground fresh coconut, and therefore called “Thenga Aracha” or “Pacha Thenga Aracha Meen Curry”. This is easily HD’s favorite fish curry – hands down! Normally he doesn’t tell much about my cooking. If it’s a flop, he keeps quiet and if it turns out decent, he says it tastes good. He would always ask me, “Why don’t you make fish curry like how ammayi (his aunt) makes it?” When I go to his place (he’s from Payyoli, which is close to Vadakara, better know for PT Usha!), they don’t allow me into the kitchen. I know it sounds funny and strange, but it’s true, Alhamdulillah. His aunt and my sister-in-laws tell me to watch over the kids. So it gets difficult for me to see how they are making food. Finally, I learned this curry…
Jeeraka Kozhi/ Jeera Kozhi ~ Malabar Cumin Chicken
The tenth of the month, so no prizes for guessing – time for the Muslim Food Bloggers Challenge post! This month, the theme was pretty interesting – to pick up a recipe bookmarked or pinned from a Muslimah blogger and recreate it in our own kitchen! It was a tough call for me. I have bookmarks all over the place, and ever since the challenge has started, it has been only increasing. However, a little bit of deep thought and all of a sudden I knew what I should be posting! This Jeeraka Chicken caught my attention as soon as I saw it here. Fathima’s was one blog I followed initially when the cooking bug hit me. I loved her blog for the simple recipes especially the Malabar ones, and the warm clicks. She even did a guest post for me during that time. Unfortunately, the doctor seems…
Kozhi Nirachathu ~ Malabar Stuffed and Fried Whole Chicken | My Guest Post for Working Mummy’s Recipes
Yeleena had asked me for a guest post almost two months back. The only request she had was she wanted something that was “naadan” (local) and a non-vegetarian savory dish. At the time her message came, I was still on my vegetarian diet. So I told her I would try to cook for her once I would be able to make a proper non-vegetarian meal for my family, which she readily agreed. Once back, I procrastinated till the time I was reminded that her post was still pending. Moreover my parents would be arriving in no time, making it difficult for me to cook up something new and click. Normally, when they are around, even though they don’t mind waiting till I finish clicking but I feel really odd. Therefore I tend to cook dishes that I have not cooked for them before but is already there on the…
Varutharacha Meen Curry ~ Malabar Fish Curry with Roasted Coconut
If you are from Malabar, then you definitely need to know your fish curry well. Making the mulakittathu – the red fish curry, which I have already shared two versions here and here, is literally a cake walk but getting the varutharachathu right is a little difficult task. “Varutharachathu” literally means “roasted and ground”. The base of such curries is a roasted-till-brown coconut along with some spices, and ground till smooth. I already have a few varutharacha curries on the blog: Varutharacha Erachi Curry Varutharacha Urulakizhangu Curry Varutharacha Kozhi Curry I have always felt that getting the consistency right for the fish curry is important. As for the meat curries, you can add water and dilute it, but for fish, the flavor itself goes off, especially since we add turmeric. The next is the challenge of making limited amount, since I serve folks who have pigeon stomachs. 😕…
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