Trivandrum Style Chicken Fry

Life has changed so much within the past few months for us.People have been so busy until  Virus came in to action, busy with the many things in life - work, family, activities, socializing and  it is alarming to see this change now. Like many others I have been under some stress with work, the ability to manage work pressure in this modified lifestyle has been challenging  at times. But on a positive note we will withstand it experiences now will make us wiser  :)

Refreshing our hobbies or starting a new one would be a great idea and may be after few years we can look back to 2020 and see some colors as right now everything looks faded to me am sure it looks the same for many of you reading.
I am inspired by a quote my daughter wrote on her Journal.

No  matter the situation you are in there is always hope, focusing on all good things in life

Since this dish is not actually fried I think it should be called Thatti Pothi Chicken , if you are not a Malayali you might find it difficult to read anyways it taste really great you should definitely give it a try.
This recipe is inspired by the Trivandrum style Chicken fry my good friend  had made for us. She shared the recipe from - Foodie Suz Recipes

Marination

Chicken - 2 Pounds (Approx)
Red chili flakes  - 1 tbsp
Kashmiri chili powder - 2 tbsp
Black pepper powder - 2 tsp (Adjust as per taste)
Turmeric powder - 1 tsp
Ginger- Garlic paste - 2 tbsp
Juice form one Lemon
Salt to taste
Meat Masala - preferably chicken masala powder - 2 tsp
Coconut oil - 1 tsp

For Frying / Sauteing 

Coconut oil - 1/4 cup (May use less per preference)
Curry Leaves - few springs
Green chilies - few Slit
2- 3 medium size Onion sliced
Ginger and Garlic - 1 tbsp each thinly sliced
Kashmiri Red chili Powder - 1 tbsp

Method 

• Cut chicken to medium size pieces , clean and marinate it with the ingredients listed under marination.Keep aside for sometime (10 to 20 minutes) 

• Heat coconut oil in a thick bottom pan / use a wider pan or wok  so chicken gets cooked evenly. Saute half portion of the sliced onion , curry leaves, green chilies , ginger and garlic until it starts to turn golden brown.Place marinated chicken pieces on it. 

• Turn heat to medium -low , allow chicken pieces to get cooked (10 to 15 minutes on each side).Close the pan with a lid to thoroughly cook the pieces , do stir in between. This is why I want to call it  thatti pothi , you'll need to slightly turn the chicken pieces to get it cooked, also lightly fry the outside of the chicken piece along with the fried onions which has been frying along with the chicken. 

• When chicken pieces are almost cooked.Add in the rest of the sliced onion and 1 Tbsp Kashmiri Red chili Powder, let fry in high heat for another 5-10 minutes stirring as needed until everything is cooked and combined well. 

And your Thatti Pothi chicken fry  is now ready. Perfect for a Friday night Dinner  ;)

Stay safe !

Cheers,
Tara

Pesaha Appom / Indri appom

Beautiful it is to see the trees in white flower gowns, buds of colorful flowers everywhere a sight spreading good hope, happiness and laughter, however the World is right now in a standstill ironically this is caused by something a human eye cannot even see. Nature is fighting back and it is alarming to see how this has stumbled powerful leaders and Nations. 



All we can do to save the world is to be at home. 
I am spending time with my kids, I feel they are enjoying too everything is good while staying home but anxiety peaks at times when I read the news and different articles. We have nothing much to do other than to wait and see how this goes if Man will ultimately conquer his unseen enemy.
I have some time for everything now, I cook, clean , play with my kids, read and do all household chores without stress and I felt i should update my blog too after a long break. 


Today being Maundy Thursday, Pesaha Appom and Pesaha Paal are the stars.

Pesaha Appom is a traditionally made unleavened bread made only once in a year on this day in Christian houses in Kerala. 



Ingredients 

1 cup White rice ( I used Sona Masoori rice)
2 -3 tbsp Urad Daal
Coconut grated - 1 cup (may use more)
5 to 7 No's Small Onion
Cumin seeds / Jeeragam - 1/2 tsp
Salt to taste

Method 

• Clean and Soak Urad dal and Rice separate in water for at least an hour 
• Grind Urad dal first, pour this to a bowl.Use less water to bring this to a paste. 
• Grind Rice with little water ( to get consistency of Appom batter)   Pour this to the ground Urad dal.Use 3/4 cup to 1 cup of water to grind) 
• Coarsely grind Coconut, Small onion and cumin seeds together -  do not grind coconut to a smooth past. Mix this to the above mixture.Add enough salt and keep aside for an hour. 

• Pour the batter to a greased plate and steam until done (20 - 30 minutes in medium to low heat) 

Waking up to see this beauty is a blessing I am thankful for :) 
though the flowers wouldn't stay for long and may shred soon , the crisis now will also pass. 

Let this time bring a lovely change to the Human kind when each of us would think about  other living beings here and make our Earth even more beautiful for the generations to come.
Happy Easter in advance 

Cheers,
Tara

Unniappaom

When I was my daughters age, my after-school unlike her's used to be time at my Grandparents home, usually my Mom would go to the church in the evenings. I remember the disappointment when I don't see her home when I reach from school. I would then go with my Achachen (Dad) to his home, he would be near there where he had his business and I would spend the time talking, playing,eating but I wait for my Mom. There's always something missing when she was not around, that is the magic in Motherhood I feel now. Happy Mother's Day to all mothers who are reading :)  enjoy the heavenly gifts that you have, blessings of patience, love and sacrifice that you think no body notices, is knowingly or unknowingly very much valued.

My Mom used to bring for me a "Bun" from the church  and also a packet of "Unniappom" that she gets from a bakery near by the church and I must write that is still the best "Unniappom" I have ever had.When I reach home during my vacation, one among the first places that I visit in my hometown would be this Bakery :)

I make Unniappom at least once every month, but it was always made it using rice flour but this time I tried it the almost authentic way of making it.
Got the recipe from my friend, tested/tried and approved by many friends who had it when she made it.

Ingredients

Raw Rice (Pachari)  - 2 cups
Banana - 1 (big sized)
Maida - 1/4 cup to 1/2 cup (I mixed 1 tbsp of Wheat flour-optional)
Water - 1/2 cup (may need more)
Jaggery /Molasses - 2 cups ( adjust as per taste)
Coconut Bits - 1/4 cups
Cardamom pods -  2 no's powdered
Black Sesame seeds/ Ellu - 1 /2 tsp
Pinch of salt and Oil / Ghee for frying.

Method

* Soak rice in water for few hour's (2-4 hour's)

* Melt Jaggery with water , might need to add little more water initially but boil it in low heat until  syrup starts to turn thick, keep to cool.

* Strain away excess water from rice, add cooled jaggery syrup, banana , cardamom pods and salt to the blender,blend it until smooth.  Keep this batter aside for few hour's to naturally ferment (4-6 hour's) please see video below, it would show the consistency of the batter that I made, adjust the consistency adding water / or Maida/ wheat flour to make it thick or thin as required.

* Fry coconut bits in coconut oil (preferably) until golden brown, keep to cool , add this and the ellu/ sesame seeds to the batter . Mix well.

* Heat Unniappom chatti in medium heat, add oil (just enough to cover 3/4th of each appom kuzhi / hole else when the batter is poured for frying, oil may over flow.

* Fry until brown on each sides, transfer to a tissue paper lined plate.

When cooled store in air tight containers, stays outside  for a week but mine got over soon.

Happy Mother's Day !!

Cheers
Tara

Chakka Halwa

Memories keep flooding in with Chakka/Jackfruit ...but none to be shared because there are important things to talk about. The tragic flood that hit my native land -Kerala. When people there have lost all of their memories and lifetime savings. They had to helplessly watch their memories getting drained away with the water which gushed into their homes and all that is left now are layers of mud.
It is heartbreaking to see the different shades of green swallowed by the roaring water. When people stand still not knowing where, what and how to start to get life back again. My thoughts are to help at least one flood affected family to buy some/any of their necessary items which they lost. Rays of hope when it flows from many directions would definitely make it brighter.
It was amazing to see how people helped each other in times of hardship when everyone was striving to keep their heads from drowning.  Different religions opened their doors for people from other religious groups to offer prayers, they helped and supported each other without any hesitation, there's no better example to prove communal harmony in Kerala, this state which is otherwise called God's Own Country
As it is now in a stage of recouping, I am sure it will take many years for people to get back to their normal life. I hope  and pray they don't get discouraged and disappointed  instead strengthen their heart and fight to win this challenging situation.

Coming to the recipe for the most delicious Chakka Halwa

I am very satisfied and happy that I tried to make this because am a huge fan of Chakka and the various dishes that they make with it.

Ingredients 
Chakka/ Jackfruits - de seeded 1/2 kg
Jaggery - 350 gms (adjust as per tatse)
Water - 1.5 to 2 cups
Ghee and coconut oil - together half to 3/4th cup (Approx)
Cardamom  - 2-4 no's optional
Dry Ginger powder /Chukku podi - 1/4 tsp (Optional)
Method

• Cook Jackfruit pieces in .5 to 3/4th cup of water(cover and cook in medius heat for 15-20 minutes) stir occasionally. I read about pressure cooking the same in many other blogs, it says it will need more water if you are planning to pressure cook the Jack fruit pieces. Once this is cooked allow to cool.
• In an thick bottom pan, heat jaggery in 1 cup water until melted, strain if need. Pour the strained jaggery syrup into the pan again and turn heat to low.
• Nicely blend cooked jack fruit until no big lumps are seen, add this mixture to the melted jaggery. Turn heat to medium and start to stir and cook.
• After 15 minutes of cooking, add the powder ingredients  if using (chukku podi/dry ginger powder and cardamon) and also add ghee or coconut oil little at a time. I used both ghee and coconut oil to make this. You may use only Ghee if you don't like the taste of coconut oil.
• Continue stirring and cooking this mixture until it turns its color to dark brown, add ghee /oil when ever it tends to stick to the bottom of the pan. It takes at least 1.5 to 2 hours time to get this to a  Halwa consistency, the oil then starts to separate.
• Transfer this to a greased pan and allow to cool, after a few minutes you'll be able to cut these to desired shapes.

To be honest I was disappointed with the quantity of halwa I could make at the end, it was very less than I expected. Making of any Halwa isn't easy, you'll need lots of patience (I am working on it) Thought to give you heads up before you try it...
But the disappointment lasted just for few minutes as this chakka halwa is very sweet and it is really precious :D
if you are a fan of Chakka like me, you should try it :D

Enjoy!

Paalada Payasam

Happy New Year to all my friends in Kerala....I wish to see a Vishu Kani - the first thing that you see on this day which would be a treat to your eyes and heart. On this day I wait for pictures from my Hindu friends who would send this wonderful spread of hope along. Other than this I like to prioritize cleaning my house a day before Vishu and New year for some reason a clean house gives me a sense of satisfaction.

This Vishu is special for me because I have Chakka/ Jackfruits got it from China Town near Salt Lake city, I am not sure If I have posted about my love for this fruit before..I can eat it all day long, I know many people like me who loves the same, also have seen lot of people who hates it for some reason....
I can't understand the reason though :D

Went hunting for this fruit this weekend because for the last few weeks I was tempted seeing picture's of Chakka in whatapp, its the season there and I see in all my whatsapp family- group, pictures of Chakka :(

Thankfully I got it and it was super sweet. We are blessed to have a Jackfruit Tree/ Plaavu at our backyard in my house in Kerala, it bears very sweet chakka I must say, my Achachen/Dad  planted it there as he was also in the chakka lover's club. Last week my Mom was saying she saw in a dream a thief who was stealing Chakka from our tree,  the thief was bold and sincere enough to peep through the window of the bedroom where my mom was sleeping and tell her that he's taking one Chakka, she thought its a dream and she said "Okay"  Lol !! but guess what ?? next day morning she realized that one chakka was indeed missing and it was not her dream....sounds scary?? I was scared too but for few minutes couldn't stop laughing...a "sincere thief" or a Chakka lover

Our own Plaavu / Jackfruit tree :) 

Since I like to celebrate with people their happiness, I made today a special Payasam/Kheer in Kerala made with "Ada" that's pieces of rice batter/ or may call it rice pasta bits, though I haven't tried making it from scratch as its available in any store in Kerala, but I haven't seen it in any Indian store here, so I bring "Ada" from Kerala every time when I visit my place.
Usually Ada Pradaman is the most preferred Payasam/Dessert in Kerala but this one here is simple and easy to make with the fewer ingredients in the recipe.

Here's how I made it

Ingredients
Paalada /Rice Pasta Bits - 3/4 cups
Milk - 1 Liter
Sugar - 1/2 cup
Condensed Milk - 1/2 tin (Optional, use more sugar if not using condensed milk)
Cardamom crushed - 2-3 no's
Ghee/Clarified Butter - 1 tbsp
Nuts and Dry grapes - (Optional) few

Method

• Wash and drain Paalada , soak in little warm water (for 10 minutes)
• Boil milk and reduce heat to low, add the soaked paalada and stir to mix, boil milk with Paalada for 30 minutes in low until its cooked.
• Add Sugar, condensed milk if adding and continue stirring to cook for another 10 minutes
• Switch off the heat when paalada is fully cooked and payasam thickens a little bit.
• Fry the dry fruits in ghee, and this to the cooked payasam along with cardamom powder.

Shhhhh now a secret - follow the packet instructions in the Paalada mix packet like how I did :D I Just added some condensed milk to it and it tasted awesommmmm ....
Wishing once again a prosperous and blessed Malayalam New Year
Cheers
Tara

Fish Mappas -Alappuzha Style

Happy Easter !
Before I begin with Congratulations to me because its almost close to a year now that I have updated this space of mine. Many stories to be written about this past few months when I was hibernating from blogging, my job, toddler, Christmas in India and our nest to manage kept me so busy all these days. Hoping this season of spring brings with it all positive vibes yes " positivity " it is.

This recipe is one which never disappointed me ever, though I am not a fan of "Fish Mappas", I always received a very acceptable review from almost all, to whom I served it and hence thought to re start blogging with something I am very confident in making.

Please do try this dish, you may try it with any fleshy fish , Karimeen (Pearl spot) is what they use in Kerala to make it ,King fish, or Pomfret would be equally good.I tried it this time with Golden Pompano, that's what I could choose from the limited options of fishes here.

And this is how I made it

Ingredients 

For marination 
Pompano fish - 2 whole, sliced to big pieces
Turmeric powder - 1 tsp
Chili Powder  - 1/ 2 tsp
Vinegar - 2 tsp
Salt to taste
Other ingredients 
Shallots - hand full sliced
Green chili's - 2 -4 no's
Crushed ginger and garlic - 1 tsp each
Tomatoes - 3 no's ( I used few cherry tomatoes)
Coconut milk - 1 cup each of thick milk and thin milk
Curry leaves - few springs
Coconut oil - 2 - 3  tbsp
Coriander powder - 1 tsp
Chili powder - 1 tsp
Meat Masala powder - 1/2 tsp
Salt to taste

Masala /Spices - crushed 
Cardamom - 4 no's
Cinnamon - small piece
Cloves - 5 no's

Method

• Marinate fish with the ingredients given under marination keep for 10 to 20 minutes, shallow fry these until just done.
• To the same oil (that was used to fry fish) add the whole spices(given in the ingredients list) , crushed ginger, garlic, green chili's, shallots and curry leaves, saute and fry it until onion turns light brown, add 2 chopped tomatoes and continue sauteing until oil starts to separate
• Add powders - coriander powder, turmeric powder and redchili powder (if using) saute for another 2 minutes in low heat and add enough water (about 2 cups)
• When this starts to boil add shallow fried fish, thin coconut milk and salt, stir and cook in low heat for 7-10 minutes until everything combines
•  Add thick coconut milk cook for just a minute and switch off heat, arrange the sliced tomatoes over the prepared fish curry, curry and sprinkle meat masala powder, keep this closed for 1 to 2 hours before serving.
• Serve Mappas with bread, Paalappom , Chapathi or Rice.

Notes

• May use store bought Meat Masala powder instead of the whole spices listed here
• Add thickness and enhance richness by adding ground cashews (soak few cashes in water and grind it to a thick paste, add this to the curry before adding thick coconut milk)
• Make this recipe look greenish in color by substituting red chili powder with more green chili's in the gravy (I prefer green color, green chili's that I had in stock was super hot and hence I didn't want to take chance this time)

I haven't correctly quantified the ingredients list (I never do it) and hence this might alter little bit, you would want make changes as per your taste ;)

Wishing you all again a very Happy Easter..

Cheers
Tara

Chatti Pathiri (Meat filled layered Pancakes)

Wishing all my Muslim friends a very Happy and Blessed Ramadan.
This time I could make it on time :D

Have something here to share other than the recipe for "Chatti Pathiri"
Its about this Frankincense/ Kunthirikkam which is part of a good Christian prayer as its burned in Churches, also in my State (Kerala) we burn this at home to clear the air inside from any insects or bugs (that's my best guess)
We also burn this when a child is born, so I associate this smell with new born babies 👶 😛

The reason why I write about this here is ....I don't know why .....Do I expect Jinn from this smoke like the one Aladdin had ??

I burn this in my home once in a week, just trying to follow the traditions , also that light sweet smell inside my home makes me feel good, though Soccer Man hates it for some reason ,  he says this gives him headache so I sometimes burn it purposely when I need a break from him then runs out and I enjoy siting idle at home  😂  how's that idea ? 😉

There's one more reason why I write about it here, that's  because I usually get the charcoal and the incense burner from UAE, my sister in law is my supplier, they get really good incense from Dubai and this has something to do with the Middle eastern tradition too, 

I am not sure though.

Now to the Chatti Pathiri recipe, honestly I am no expert in making this dish, this is just my first trial   second trial but it came out really well for me.Though have heard much about this dish, never ever tried making it because I haven't tasted it too and by its looks it seems complicated to me.
I got to taste it in an Iftar party hosted by my good friend this time, and I decided to give it a try.

Ingredients 

For the Crepes 

All purpose flour - 2 cups approx
Egg - 1 no
Water - as needed to make crepe's batter(Dosa Batter)
Salt to taste.


For Filling 

Minced Meat - I tried it with minced chicken the first time & Beef this second time.
Crushed ginger and garlic - 1 tsp each
Green chili's - 2 no's finely chopped
Onion - 1 medium finely chopped
Oil - 2 tbsp
Salt to taste
Coriander powder - 1 tsp
Red chili powder - 1 tsp
Meat Masala powder - 1 /2 tsp
Curry Leaves - 1 spring
Pepper Powder - 1/4 tsp (Optional)
Fennel seeds - 1 tsp


Other Ingredients 

Eggs - 2 no's
Milk - 1 & 1/2 cup
Cashew nuts & some Cilantro - to decorate (Optional)
Ghee / Butter - 1 tbsp.
A pinch of Salt and Pepper




Method

* Marinate meat with pepper powder, salt & turmeric powder , cook the same until water dries off.
* In a pan, add oil (Coconut oil is what I used) add fennel seeds, ginger, garlic, green chili's, onion fry until almost brown, then add red chili powder, coriander powder and curry leaves, add cooked meat , mix well and fry in low flame until this looks dry, add meat masala , final mix and switch off heat, allow to cool.

* Make crepe's with the ingredients listed for making crepe's, mix all ingredients well (add water to make the batter thick as for Dosa batter,lighter than pan cake batter) and try making it the same size, use same quantity  and try making it thin and same size (try making it in a small round pan) keep each pan cakes aside.

* Mix 2 eggs with 1 and 1/2 cup milk , salt and pepper , beat it nicely , keep aside.

To Assemble 

When everything is kept ready to assemble, heat a thick bottom flat pan (Chapathi Tava) , keep heat in medium. We'll be keeping the pathiri pan on this heated pan for cooking the same.
Almost like the double boiling method, no water here, its just the heat from the bottom pan which cooks the Pathiri or else it burns on the outside and doesn't gets cooked or set inside.

Drizzle ghee/Butter on the pan in which you plan to assemble the Pathiri/pancakes.

Dip Each pancakes in the egg-milk mixture, and place it in the pan , spread some minced meat milling on top and place the next dipped pancakes, I layered only 5 pancakes accordingly, may layer more but it tends to break while flipping them over, so didn't want to take chance here.
When done layering , drizzle ghee/butter over and , pour the rest of the egg-milk mixture on top, it floats to the sides & that's what we need.cover and keep this pan over the heated heavy bottom pan.
Cook for 10 minutes (do not try flipping it before its all set as then it breaks, do give it time to set)

Before flipping it over, may place few cashew nuts and cilantro leaves(optional) . I flipped it to a plate then slowly turned it  into the same pan, for the other side to get cooked , takes another 5 minutes in medium heat.

Switch off the heat, allow to cool a bit before you cutting it.

Serve warm!!

Picture here is the first time that I made it, the top was little burned also because it had more layers the inexperienced me couldn't flip it smoothly over.But it tasted awesome 😁

Notes :

I have here picture of this recipe making process captured at 2 different times, first time I tried making it with minced chicken and this time its with beef,this can be layered with different filling in each layer if you like.

First time when I made it, heat on the lower pan was little high and it burned the top part, though it tasted good the it never looked appealing. Trick is to patiently wait for this Pathiri to slowly set in 10 to 15 minutes in medium to low heat would be good.

And some extra notes , if you plan to burn this "Kundirikam"/incense, please do not keep it near a smoke alarm ,like the crazy me.

Thanks for reading guys!!
Ramadan Kareem to all

Cheers
TN