Kerala meal sample

Rice with parippu-cheera thenga aracha koottaan( yellow split pea and spinach in a mildly spicy ground coconut-cumin sauce), varutharacha kozhiyum swiss chard um broccoliyum (chicken in a spicy roasted coconut base with swiss chard and broccoli), zucchini mezhukkupuratti ( zucchini stirfry tempered with mustard seeds, split channa, and split urad), kondaattam(yogurt chili pepper) and tomato pickle.

Mexican chicken fajitas starring in a simple Kerala meal

A lot like one of our sides for rice, one of our so called dry curries. Lot of home grown bell peppers this year. So made this and served with our own payarukari/red chori/ lentil soup. With some yogurt and tomato chutney, a nod to the Mexican beans and tomato rice, this meal is fabulous.

Malabar kozhi nirachathu and neela pulav Blue rice pulav and stuffed roast chicken Malabar style

Green lentils and chicken soup in aroma rice cooker

Christmas 2015

The year I went crazy on my love for the British and European culinary traditions .
For the first time, I made steamed pudding in the pudding basin. With the roast duck dinner, it was almost a Dickensian Christmas. Almost, because there was no goose, just a duck.

mince pies

steamed plum pudding

American cinnamon roll ready for the oven

Swedish julbullar

French kouign amann

Austrian Linzertorte

For Christmas eve, a roast duck dinner with red cabbage and pear-cranberry relish and sambar and rice pulao/pilaf for mom

On Christmas day, a typical Nazrani dinner -- with fish, in coconut milk sauce and fried, Kerala style,  roast chicken, braised and fried beef,  beef croquettes, lamb stew and paalappam

Chicken Tortilla soup

A delicious soup to welcome the cool nights of fall, this Mexican soup is similar to our so-called "curry".

Chicken biryani

Any Indian worth his/her salt would swear by a favorite Biryani. So, in my case, I am rather partial to the Malabar Chicken biryani. Still hanker for the biryani served in my University hostel. The preparations in the yard, the aroma of the spices, of the onions frying in ghee, of mint and coriander leaves, the huge vessel on top of the wood fire, the embers on the huge lid glowing, .... .

There are so many different biryanis particular to each region, each community, each family in India, that this dish is versatile. But I have to write something down here or rather rant. Recntly I read while looking through the biryani recipes given by non- Indians, that Indian cuisine is very forgiving, unlike the Western baking, which is a science. Maybe true. But -- just let us take biryani. Suppose you cook the rice to a mush, or undercook it , or the same with the meat or the vegetables or the fish. Yes, we have seen that in some restaurants and takeouts around here. Mushy veggies, little bony pieces of chicken scattered around in the rice,-- bt that is not the real thing, is it? Indin cooking is a science and an art. It is intuitive, instinctive, and imaginative -- and most of all, full of flavor. Not just of salt, or of tomato, but of a million nuances. But then that is just me talking!

prep:

Clay pot Chicken and vegetables

Last summer gave me a whole bunch of tomatoes, as I said before, and also a  lot of one dangerous veggie -- the ghost pepper. Hot stuff. The chicken was so moist and tender and flavorful. I had onions and garlic thrown in there along with the pepper and  the potatoes, celery and carrots. All great.  Only thing is to remember to remove all the peppers lying in there looking like tomatoes.

Ready for the oven:

oven-fried chicken

oven-fried chicken

The food network channel is one of the channels that I watch while on the treadmill. yep -- ironic.
And most of the time it will be either 'chopped" or Guy Fieri's DDD. well, the other day I saw oven-fried chicken being made, and I wanted to make it. Some time spent on google, I got some ideas.
And here is the result. It turned out to be delicious.



 1 small chicken -- 3 to 3 1/2 lbs.
1 cup kosher salt
1/2 cup sugar
2 quarts cold water


1 egg
3 tbsp milk
1 cup all-purpose flour
1/2 tsp. cayenne
1/2- 1 tsp paprika
1/2 tsp black pepper
1 tsp dried thyme
1- 1 1/2 tsp salt

1/4 cup butter, unsalted


Dissolve the salt and sugar in the water. Immerse the whole chicken in this and chill for an hour. You can skip this brining, if you prefer not to. But I think this makes the chicken tastier and juicier.

Preheat oven to 425°F.

Now rinse the chicken, dry well with paper towels, and cut it up into 8 pieces. Put it back in the fridge, while making the dredging mixes.
Beat the egg in the milk. Set aside.
In another bowl, or ziploc bag, mix the flour, spices and salt.

Add butter to a large shallow baking pan and place it in the preheated oven.

Get the chicken and start the dredging. Dip each piece first in the egg mixture, then in the flour mixture, till well-coated.
Arrange the pieces, skin side down, in the heated baking pan. The pieces should not be crowded.
Bake for 30 minutes. Flip the pieces. Bake for 15 minutes more.

If not browned enough, place under the broiler for 5 minutes.

Chicken vol-au-vents



chicken vol-au-vents

                                                                

 2 packets of puff pastry sheets or shells or vol-au-vent cases

4 garlic cloves, crushed

2 stems of leek, chopped

1/2 cup onion, chopped

1/2 cup mushrooms, chopped

1 tsp tarragon

1/4 tsp salt

1/4 tsp paprika

1/2 tsp pepper

1 tbsp butter

1/2 lb. chicken thigh fillets, diced

2 tbsp white wine

2 tbsp cream

1 tbsp all purpose flour

1/2 cup shredded cheese ( optional)

Saute garlic, leeks, onions and mushrooms  in butter. Add the flour. Cook for 3 minutes. Add seasonings. Reduce heat. Add chicken. Cook for 5 minutes or more till chicken is cooked. Add wine, then cream. Stir till thickened. Spoon into vol-au-vent cases. Heat in oven for 5 minutes at 350 F.

If using puff pastry sheets, make cases, prior to filling. I couldn't get pre-made shells here, and made the cases from Pepperidge Farm puff pastry sheets. Use 2 sheets together. Place one on top of the other. Press firmly. Cut 2" rounds from sheets. Score a smaller round inside each 2" circle, leaving 1/4" border-- do not cut all the way through. Bake them for 10 minutes at 425 F. Remove the soft center carefully using a fork, or just push it in. Cool.

PS: one quick and easy way to make the filling -- to get some readymade roast or fried chicken pieces from the store ;)