From: tstpcc@gwunix1.gwu.edu (Paul C. Chemmanoor)
Newsgroups: alt.culture.kerala
Subject: Recipes
Date: 2 Jan 1993 19:34:52 -0600
Organization: UTexas Mail-to-News Gateway
NNTP-Posting-Host: cs.utexas.edu


Part - III: Recipes.


1.       Biriyani - Fried Rice 
		       [ By cs911093@cs.yorku.ca (shanty kokkat)]

If you have any questions please contact me.  My e-mail address is:
     cs911093@cs.yorku.ca (shanty kokkat)
Every body have different tastes, different measure cup, the 
given measurement is only aapproximate, I am assuming that you 
know how hot or how spicy you like and you know the measurement.
If you want exact measurement I can try to make it for you.  
Please enjoy this special.!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

-> Make chicken curry
-> Make Rice
-> Make Vegetables

Add Rice and Vegetables first, and chicken curry after that.

Vegetables:- Take 2.5 cups (coffee cup) of mixed vegetables cook
             it by putting into microwave for 10 minutes.

Rice:-Put 3 cups(coffee cup) of Basmathi rice into water for at 
      least one  hour.(  Before putting the rice into oil, dry it
      by putti washed rice into pot with small holes.)  Take some 
      onion (0.5 onion, long and thin) and put into hot oil (not 
      much) and stir it until the onion change it colour to sort 
      of  brown. Add little `manjnal',salt and one `eleka            
      podichathe'. Add the rice and stir for around 10 minutes. 
      Add some water (about 4 cups) and cook the rice as usual. 
      Add the vegetable and chicken curry that we made.

Chicken Curry:-
  1. Grambu              2 ennem
  2. karuva              about  3cm long
  3. eleka               2 ennem
  4. kurumulaku          4 ennem
  5. perum geerakam      1.5 teespoon   
     salt                
     malliyila
     karuveppila
     tomatoes            1 ennem
  6. mally poddy         3 teespoon
  7. mulaku poddy        1.5 teespoon
  8. manjnal             0.50 teespoon
     ginger
     onion               1 ennem
     velluthully         3 alli
     green pepper        1 ennem

Put onion into the hot oil and stir it until it colour change to
brown.  Add  ginger, velluthully.  Add 6-8.  Add the flour made 
from 1-5.  Add salt and malliyila,karuveppila, green pepper (the
one you put in pizza).
     Add chicken ( I prefer chicken legs, because you don't have
to deal with very small bones!!) that cut into pieces.  Cook it
for 25-30 minutes (add tomato around 10-15 minute), about little
more than medium heat.
     What I do is cook the chicken first.  It the chicken curry
contains `water' after it cooked, I took the water from it and put
this into rice (when we add the water), this will give a good
flavour. You can decorate it with onion, cashews, tomatoes, or
eggs.  You can eat this with salad, pappadam and pickle.


2.      Tuna Chammandi
		       [ By cs911093@cs.yorku.ca (shanty kokkat)]
Here is a easy receipe:

Tuna			180g
Onion			0.5 
Mulakupody		1 teaspoon
Mallypody		0.75 teaspoon
coconut powder		7 teaspoon

Put the onion (which is cut into small pieces) into hot oil
(little oil) and stir until it get browned.  Add Mulakupody,
Mallypody & coconut powder.  If the tuna contains salt, you
don't need to add salt, otherwise do.  Remove the water from
the tuna and add in to it.  Stir it for 10 minutes.


3. Fish recipe #1 [ by thekkath@cs.washington.edu ]

Here are two recipes for fish that I use all the time with good
results. Both are authentically Malayalee (which only means that 
I learnt it from my mother :-)) and are very  hot (especially
the second recipes) even by Indian standards. I have used mackerel,
herring,rock cod, pomfret and trout. I don't recommend salmon or sole with
these recipes. Both are quite easy to make and leave considerable room
for error. They are typically served with rice. In Kerala you get a
particular kind of rice which is best approximated in the U.S by
parboiled rice.

Recipe #1 (with coconut)
Preparation time 15-20 mins. Cooking time 15-20 mins.
-------
Ingredients:
1/2 coconut (grated)
Tamarind concentrate 2 tsp (or real tamarind or one raw mango)
Red Chilli powder (1-1.5 Tablespoons)
Turmeric Powder (1/2 teaspoon)
Fish 1 lb (steaked)
Shallots (2)
Green Chilly (1-2)
Coconut Oil (1 Tablespoon)
Curry Leaves (1-2)
Water 2 Cups (approximate)
Salt

Method:
Make tamarind Water thusly
Dissolve the instant tamarind in 1 1/2 cups of water. If you are using 
real tamarind, you need a ball about 3/4 the diameter of a golf ball.
Tamarind quality varies notoriously. What you are aiming for is
a sourness level that is just a tad beyond what you can tolerate. 
The fish will aborb quite a bit of it so don't worry if it seems a
little too much.
If you live in an area where you can get raw mangoes. You can
and (should in my opinion) substitute mango for tamarind.
Use one large mango, cut in lengthwise strips. If you use mango 
ensure that it is really RAW and not semi raw.


Clean the fish and steak it. Don't use the head.

Grinding the coconut:
Blend the coconut gratings with the chilli powder and turmeric
in a blender. Add as little water as possible. Make sure that the
coconut is blended into a very smooth paste. If you overdo the
blending an oil film might separate out. Avoid this if at all possible.


Cooking:
Add the coconut paste to the tamarind water, add salt.
Add a little extra salt than usual 'cos seafood tends to absorb 
it a little more than usual.
Add additional water so that the total amount of liquid is sufficient 
to cover the fish pieces. Don't be tempted to aadd more than a total
of 2 cups of water (use less fish instead). 
Bring to boil. Add the fish pieces to the liquid, lower the flame
to a simmer and cook covered for about 15 mins.
Crush the shallots, curry leaves and the green chillies. Sprinkle
on curry. Add the coconut oil to curry and stir once. Switch off the
flame. Let the curry stand for at least one hour. (I have never quite
managed this yet :-)). 

This recipe is hotter than the first one and uses an ingredient (kokum)
which might be hard to come by in some areas. You can get kokum at
Indian stores (at least in the Bay Area). I haven't checked Chinese
grocery stores. It is basically black in colour and is very sour to taste.

4. Fish Recipe #2 (without coconut) [ by thekkath@cs.washington.edu ]
Preparation time 10 mins. Cooking time 15-20 mins.
----------
Ingredients:
Fenugreek Seeds (1 1/2 teaspoon)
Red Chilli powder (2 Tablespoons)
Turmeric Powder (1/2 teaspoon)
Corriander Powder (1 Tablespoon)
Oil (2 Tablespoons)
Kokum 6-8 pods (shredded)
Ginger 2 inches (finely chopped)
Garlic 5 pods (chopped)
Fish 1 lb (steaked)
Water (3/4 Cup)

Method:
Heat the oil in a saucepan. (I use ordinary Saffola but the original
recipe uses coconut oil). Fry the fenugreek seeds. The seeds should
turn a very dark shade of orange but not black. Lower the flame,
carefully add the red chilli powder, corriander powder and
turmeric powder. Don't burn it. The result that we are aiming for is a
mixture that is reddish in colour. So don't overfry the red chilli
powder. It is a good idea to move the pan out of the fire when you are
adding the stuff. Now add the water---3/4 cup, no more and mix. 
Add the garlic,ginger, kokum and salt to taste. Bring to a brisk boil.
Let it boil uncovered for one minute or so. Clean the fish and steak
it. Slice it thin (1/4--1/3 inch). Add the fish pieces to it.
You will find that there doesn't seem to be much gravy. That is the
way it is supposed to be. Lower to a simmer and cook uncovered for 
about 15 mins. If you find that the gravy is getting perilously low, cover
the saucepan or add a tiny amount of water. Keep the curry in a cool place for
about 3-4 hours before serving. You can remove the kokum from it at
that time.

If you do try the recipes, please send me email at
thekkath@cs.washington.edu about how it turned out.
chandu




---------------------------------------------------------------------------
.    ~ ~                                                                  .
.    o o         signito ergo sum.                                        .
.     |       i sign therefore i am.               paul chemmanoor        .
.     =                                            washington d.c.        .
---------------------------------------------------------------------------