Sunday, June 12, 2011 Kerala Beef Fry (South Kerala Special)

Kerala Beef Fry (South Kerala Special) Ingredients:1. Beef - 1 kg (2 pounds approx) - Cut in to small cubes 2. Red chilli - 10-15 3. Coriander seeds - 2 Spoons 4. Black Pepper corns - 7-8 Seeds 5. Garam Masala - 1-2 spoons (I use Shakthi) 6. Turmeric powder - 1/2 Spoon 7. Coconut Chips (Cut in to small squares) - 4-5 spoons 8. Salt - As required 9. Chopped Ginger and Garlic - 2 spoons 10. Shallots (6-8) or 1 Onion - Chopped 11. Green chili chopped - 3 (Optional) 12. Curry Leaves 13. Coconut Oil You may replace 2, 3 and 4 with Powders (1.5 spoons of Chilly Powder, 2 spoons of Coriander Powdee and 3/4 spoon black pepper powder)) Method 1. Clean and Cut Beef in to small cubes and immerse it in water for 1 hr (Esp if its frozen beef). Squeeze off excess water 2. Roast Ingredients 2 to 3 in a tawa for a few minutes and grind them coarsely. If using powders, you may skip this step. 3. Apply the ground spices (or powders), 5, 6, 8 and 9 to be beef and allow to marinate for some time (Ideally 1-2 hrs). 4. Pressure cook the beef with 1 cup water. My wait time is 8 whistles. Allow to cool. 5. In a thick bottom kadai, Add 2-3 spoons of Coconut Oil and saute 10, 11 and 12. When half done, Add 7. Saute for 1-2 mins in medium heat and add the cooked beef minus water. 6. In HIGH flame roast the beef adding the gravy from the pressure little by little. This is the time to adjust your salt and spiciness levels. 7. When done, keep it in LOW flame to completly dry up (20 mins approx). Goes well with Rice, Malabar Paratha or as a get-together side dish ;) Posted by Sukesh Menon at 8:38 AM 0 comments Labels: Vibhavangal

Monday, May 02, 2011 My version of Konju Theeyal (Prawns in roasted coconut gravy)
Ingredients 1. Prawns - 250 gms

2. Red Chillies - 6-8 nos 3. Coriander Seeds: 1 spoon 4. Fenugreek (Uluva / Vendhayam): 1/2 spoon 5. Pepper Corn: 1/2 spoon 6. Cumin (Jeerakam): 1/2 spoon 7. Mustard, Curry Leaves, Coconut or Other oil for garnishing 8. Salt 9. Turmeric Powder: 1/2 spoon 10. Shredded Coconut - 2 cups (approx 1 coconut scrapped freshly) 11. Tamarind: 1 spoon 12. Tomatoes: 1 (Optional) - I recommend it. Preparation 1. Boil Prawns in hot water with a pinch of turmeric and salt till prawns are half cooked. This is done more to clean the prawns. Strain it and keep aside. Approx 5-6 mins on HIGH flame will do. 2. In a thick bottom kadai, add 1-2 spoon coconut or cooking oil and heat it 3. Saute Red Chillies followed by ingredients 3 to 6 till roasted to a brownish color (Do not burn the spices). Allow it to cool 4. Transfer contents to a mixer and grind it to paste with little water. 5. In the same kadai, roast (saute) shredded coconut until brown. For the first half of roasting, keep the flame on HIGH to abosorb moisture and for the latter part keep the flame on LOW. This prevents coconut from burning (Spolier: Ruins the taste) Note: 3 and 5 can be done together but i like my spices and coconuts to be roasted separately for consistency 6. Allow to cool and grind it in the mixer along with ground masala, used in Step 4 to form a smooth paste (Add water as necessary). Add 3/4 to 1 flat spoon of Tamarind paste to the mixture and grind well, towards the end. This mixture must be ground until the contents are smooth 7. In a cooking vessel, add cooked prawns, ground paste, water for gravy, a pinch of turmeric, salt and bring to boil in HIGH flame (Approx 8-10 mins) 8. Check for salt and spice levels. Add tomatoes if tangy-ness is expected (This dish is spicy and tangy at the same time).

9. When the contents are hot and boiling, reduce the flame to Low 10. In a kadai, splutter mustard seeds and curry leaves in coconut or cooking oil. 11. Add it to the curry and allow to simmer for 20 mins in LOW flame until the desired consistency levels are obtained. Serve hot with rice, chapathis or dosas. Unusually, this goes excellent with Kozhukkatai too. For vegetarians, the same dish can be prepared by replacing prawns with shallots (cheriya ulli / chinna vengayam), drumsticks or yam (Chena / Sena Kizhangu) or a combination of all 3 vegetables. For the Shallots version, Step 1 must be to roast it with oil in a kadai until translucent Drumstick and Yam must be boiled as explained for this dish. Posted by Sukesh Menon at 11:56 AM 0 comments

Wednesday, August 18, 2010 What Came first - Credit Card or Credit History
An Indian comes to US and goes to a reputed bank, opens a checking account and deposit $5000 cash in to it. The banker tells him he could do all that, while he waits for his SSN number to arrive by mail. The banker talks intelligently till then. Our Indian asks him the next logical question (He just made a $5000 deposit right). Indian Dude: "I need to apply for a credit card" ? Banker: "How good is your credit?", "Whats your credit score?" and explains what credit history means. All this when he just allowed the Indian dude to open a checking account witout SSN number (indicating that this is his first visit on a work related visa) Indian Dude: "I dont have a credit history, How do i build one?" Banker: "Its simple. Apply for a credit card and pay off your balances in full/almost full and slowly your credit score/history starts building". Indian Dude: "Arre! Wah. Fantastic". " OK then, I will apply for a credit card from you (since i just put $5000 in your bank and you made me feel so welcome) Banker: "Sir, You need credit history to apply for the credit card" Indian Dude: Yeah! Thats why I am applying for a Credit Card. To buid my history channel.. err. credit history and also use it at shops (since the shop tellers freak out when i take out a $100 note in front of them). Indian Dude: "So I really need to build my credit history". How do i do it?" Banker: "Its simple. Apply for a credit card and pay off your balances in full/almost full and slowly your credit score/history starts building". Indian Dude: "Arre! Wah. Fantastic (Again) ". " OK then, I will apply for a credit card from you Banker: "Sir, You need credit history to apply for the credit card" Indian Dude: &^$$^@#$$^%()

Note: America's Funny Videos is actually called "Reality Show" in US. Posted by Sukesh Menon at 1:11 PM 0 comments Labels: Thoughts

Crazy US pronounciations
Why bother to write something down as "Jolla" and take all the pains to explain everyone that it needs to be pronounced as "Hoya". Why not write it that way, in the first place ? Posted by Sukesh Menon at 1:10 PM 0 comments Labels: Thoughts

Thursday, October 08, 2009 Alleppey Fish Curry

As narrated to me by chef Joby @ Ente Keralam restaurant, Poes Gardens, Chennai.... Ingredients 1. Fish (Vanjiram/Neyymeen/Seer Fish/King Fish) - Cut into small cubes - 1/2 kg 2. Green Chillies: 5 nos Cut into slices 3. Ginger: A pod, cut into thin long pieces (approx: 5 tbsp) 4. Garlic: 2-3 pods cut finely (Optional). 5. Onion: 3 cut finely. 6. Shallots: 5 cut finely 7. Raw Mango: 3 pieces cut lengthwise 8. Tomatoes: 3 nos 9. Salt to taste 10. Coconut Milk Powder: 2 sachets 11. Kashmiri Chilli Powder: 5-6 tbsp 12. Turmeric Powder: A pinch 13. Coconut Oil. 14. Fenugreek Powder: A pinch Method y y y y y y y y y y Saute the onions, shallots, curry leaves, chillies, ginger and garlic in 3 spoons coconut oil until the onions turn translucent. Mash the onions with a long spoon. Add the kashmiri chilli powder, salt, fenugreek powder and turmeric powder and roast for a minute. Add water to this mix and boil until the raw smell of chilli powder disappears and gravy reaches a semi consistent texture. Add the cleaned fish cubes to this mix and continue boiling. Please ensure that the gravy remains thick and not very watery. Boil for around 5 mins. Add raw mangoes / tomatoes and continue boiling for 5 mins Add coconut milk (1 sachet) mixed with half glass water and simmer in low flame for 5-10 mins. Check salt and spice levels. Adjust accordingly. Add (Only if required) tamarind extract for a tangy feeling. While on slow flame, add coconut milk (2nd sachet) mixed with half glass water and mix well.. By now the tomatoes should be half cooked, fish must be cooked well.. Remove from flame and allow to cool a bit.

Serve with hot rice & pappads OR with Kappa Vevichathu. Excellent for Dosa as well. Posted by Sukesh Menon at 3:57 AM 0 comments Labels: Vibhavangal

Tuesday, July 21, 2009 Koon-Kathirikka Vatticha Malagooshyam

Koon-Kathirikka Vatticha Malagooshyam This is a true palakkadan style gravy best enjoyed with rice (in the night) and a suitable thoran. If we have rice, curd and this malagooshyam I dont need anything else to go with it :) Main 1. 2. 3. 4. 5. 6. Mushrooms: Cleaned and cut diagonally - Around 10 mushrooms Brinjal : 4-5 nos. Cut into small pieces Carrots: 1 - Cut into small pieces (like in veg pulao) OPTIONAL Turmeric (Optional): a pinch Salt Coconut Oil: A few liberal spoons

For Paste 1. Shallots (Cheriya ulli): 10-15 nos (Add a few more if you are patient enough ;) ) 2. Red Chilli (Dry): 5-7 nos (More as per taste)

y y y y y y y y y y

Fry the shallots and dry red chillies in 2 spoons of Coconut oil until shallots are translucent. Allow to cool. Grind in a mixer adding adequate water into a smooth paste. In a pressure pan (or cooker), add the cleaned mushrooms, brinjals and carrots (optional). Add aroung 1 cup of water. Add salt, a pinch of turmeric (optional again) Add the ground paste, mix and check salt/spice levels and adjust accordingly Cook for 2 whistles. Remove the lid (once cool) and check salt/spice levels and adjust accordingly Add 2-3 spoons of coconut oil and a bunch of curry leaves,mix well and simmer until the gravy is consistent (It will not be very thick. It shouldnt be thin like rasam as well)

This is one of my favorites and My Upfront apologies if I have deviated from the true Palakkadan way of making this. I had to have this and I dared to follow my own recipe (which is largely the original). I have used a pressure cooker here since some mushrooms and brinjals as well do not budge when we cook in an open pot (and I dont like "Last man standing" in my vatticha malagooshyam) Enjoy !!!! ~ S Menon Posted by Sukesh Menon at 4:10 PM 0 comments Labels: Vibhavangal

Katta Kathirikka (Side dish for Biriyani).

Katta Kathirikka (Side dish for Biriyani). To Roast & Grind 1. 1. Fenugreek Seeds: 5-6 seeds

2. 3. 4. 5. 6.

2. Mustard: 1 spoon 3. Cumin (Jeera): 1 spoon 4. Pepper Corn: 1 spoon 5. Curry Leaves: 5-6 leaves. 6. Cooking Oil: 2 spoons

Main 1. 2. 3. 4. 5. 6. 7. 8. Indian Brinjal (the small purple ones): 4-5 nos Tomatoes: 2 nos Green chillies: 3 nos Tamarind Extract: As required Salt: As required. Coriander Leaves: Optional Turmeric Powder: a pinch Chilly Powder: a pinch

y y y y y y y y y

In a flat bottom pan, splutter mustard seeds in 2 spoons cooking oil. Add Cumin seeds, Fenugreek seeds, Pepper corn and roast. Ensure that fenugreek does not burn Add curry leaves and allow it to cool. Grind the mixture with 2 tomatoes and green chillies to a smooth paste. In a kadai, add cut brinjal, Salt, a pinch of turmeric, a pinch of chilly powder and bring to boil (covered) until brinjals are soft and cooked. Add the ground paste to the cooked brinjal and cook further until the brinjals are soft (almost mashed but with a few lumps). Check Salt, Spice levels (add if necessary and boil till raw smell disappears). Add 1 spoon (or as required) of tamarind paste (extract) or less (as per taste) and mix well. Allow to simmer for a few mins.

This makes up for an excellent side with Biriyanis and is pretty easy to make as well. Enjoy !!!! ~ S Menon Posted by Sukesh Menon at 3:55 PM 0 comments Labels: Vibhavangal

Monday, June 29, 2009 Walkman...

I used to have one till about 5 yrs ago :).. Now I feel old reading this.. http://news.bbc.co.uk/2/hi/uk_news/magazine/8117619.stm Sukesh Posted by Sukesh Menon at 6:59 PM 0 comments Labels: Varthakal

Thursday, June 11, 2009 My Varathu Aracha Kozhi Curry

Varutharacha Chicken Curry

This dish is famous in Tamilnadu as well as Kerala and the "commonly accepted" preparation for both these variants are different state-wise. I have a 3rd version which is a hybrid of the two with a bit of my extravagance added to it. I love this dish with Rotis, Hot Rice Vellayappam (Aappam in Tamil)and Dosa The Players 1. Chicken: 1 Kg -1.5 Kg cleaned and cut into small/medium pieces (Fresh ones taste better than frozen ones) (And Naatu kozhi tastes better than Broiler Chicken). 2. Ginger: 1-2 inch pod cut into smaller pieces 3. Garlic: 5-6 pods (Or Replace 2 and 3 with 1 heaped spoon of Ginger Garlic paste) 4. Red Chillies: 8-10 nos 5. Pepper Corn: 1-1.5 spoons 6. Coriander Seeds: 2 spoons 7. Fennel Seeds (Perumjeerakam): 1 spoon 8. Curry Leaves: 5-6 leaves 9. Coconut Shredded: 3-4 spoons Roast 1-9 in a pan with 1 spoon cooking oil till the coriander (slightly) changes color. Allow it to cool and grind with adequate water in a Mixer to make a 'kind of' smooth paste. 10. Onions: 1 (chopped finely) 11. Tomato: 1 (chopped) 12. Green Chillies: 2-3 (Center Slit) 13. Turmeric Powder 14. Salt: As per taste 15: Garam Masala Powder: 2 spoons In a thick bottomed pan, add 1-2 spoons of cooking oil. Add Items 10-12 and saute till the onions are translucent Add Items 13-15 and saute further for 2 mins in Low flame. Add the chicken pieces and mix well Add the ground paste and mix well. Add half glass of water (Not too much for now as chicken would release water) Cover with a lid and cook in HIGH Flame for 5 mins Remove the lid and cook in Medium flame until chicken is cooked and gravy is somewhat consistent. Check for salt, Add water if necessary and cook in ULTRA LOW flame until gravy thickens. I prefer a highly viscous gravy and the last part helps achieve that (Be patient) !!!! Cheers !!! ~S Menon Posted by Sukesh Menon at 5:15 PM 1 comments Labels: Vibhavangal