Summer Holiday Feast

Kundapur Kashew Kernels

Once school was done and examinations wrestled with it was time for my syblings and I to pack our bags and go by the night train from Bangalore to Shimoga where my uncle Sam would meet us and drive us through the Ghats to my grandparents home “Grace Villa” in Kundapur, South India. All twelve of us cousins met there every April/May and looked forward to six wonderful weeks of fun and food. My grandmother who pampered us, kept a well stocked larder. The summer holidays was the highlight of our little lives as we could roam the garden and neighbourhood at will, stopping only to eat Rangoon Cherries, raw mangoes with salt and chillie powder or drink the sweet coconut water and devour its delicious white flesh. We were always hungry and looked forward to our grandmother or Ajjamma as we fondly called her to announce that it was time to eat.

Cashew fruit trees grew in abundance in Kundapur and the surrounding areas and the green nuts, available only during summer were a gourmet’s delight. Local women would patiently crack the green shell and extract the creamy kernel. You had to be an expert at doing this as the juice from the outer covering was acidic and could burn the skin. We would watch in fascination as the women skillfully extracted the nuts and then went around to the various houses trying to find customers for these delectable morsels. This particular recipe brings back fond memories of raids on the larder where Ajjamma hid them from us. The summer holidays were never quite complete without this delicious dish and it is a traditional recipe handed down in the family for generations…from mother to daughter. I use cashewnuts for this recipe as the kernels are not available in Kuala Lumpur. This is a great favourite with family and friends and keeps alive the spirit of cooking. Though decadent, it is truly a connoisseur’s dream.

The Recipe

Kundapur Kashew Kernels
250 gms broken cashewnuts (or tender cashewnuts available during April/May); 1 large onion, sliced; 2 tbsp. grated coconut; ½ tsp. chilli powder; salt to taste; ¼ tsp. mustard; 1 sprig curry leaves.

Soak cashewnuts overnight. Next day drain and cook on medium fire in ¼ cup water till tender. Keep aside. Heat 2 tbsp. oil in a deep frying pan and add the mustard. When it spurts add the curry leaves, followed by the onions. Fry to a dark golden brown. Add the chilli powder and cashewnuts and stir fry a minute or till all the water evaporates. Add salt to taste. Stir in the grated coconut and mix well. Serve hot with rice or chappathis. Absolutely delicious. Served at weddings, feasts and special occasions.


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Cashew Craze

 

Cashew Chicken Delight

Growing up in the small town of Mangalore in the state of Karnataka, South India was indeed a culinary adventure. Mangalore was once the stronghold of the Portuguese and German missionaries and a wonderful blend of all kinds of cuisine and culture which we children took great advantage of. Every household boasted a few chickens and numerous fruit trees. Coconuts and cashewnuts were readily available and used generously in all recipes from breakfast dishes to sweets to meat or just as a simple snack. The variety of food and seasoned cooks in the form of my mother, grandmother, aunts et al kept our taste buds active throughout the day. My mother was always game for new recipes and this again is one of hers handed down in the family for years from her mother’s mother. I have adjusted it to suit modern times as back then everything had to be done from scratch. Nowadays we have the advantage of dressed chicken, readily available coconut milk or grated coconut and packaged spices or nuts. I have also substituted the ghee with oil, being calorie conscious.

The Recipe

Cashew Chicken Delight

1 kg chicken, jointed; ½ tsp. turmeric powder (haldi);
oil for deep frying
Grind the following to a smooth paste: 1 tsp. chilli powder to taste; 5 cloves garlic; 3/4 inch ginger; 3/4 cup cashewnuts; 2 large onions; 1 tsp. corriander; 1/2 tsp. cumin (jeera powder);

Salt to taste.

Seasoning:1 stick cinnamon; 3 cloves; 2 onions, sliced; 2 spring onions, cut fine; 4 large tomatoes, chopped; ¼ tsp. garam masala (available at Indian grocery stores);1 handful corriander leaves, chopped; salt to taste; 3 -4 tbsp. oil for cooking.

Garnish: Few broken cashewnuts, some coriander leaves.

Wash and drain chicken. Dry completely. Rub with turmeric and salt to taste and deep fry till golden brown. Cover and keep aside.
Heat the oil in a pan. When hot, add the spices and onions and spring onions. Stir fry till onions turn golden brown. Add the blended ingredients and stir fry on a medium low fire till the oil oozes out. Pour in the tomatoes and simmer for five minutes. Add salt to taste. Cover and simmer for 5 minutes or until gravy is thick. Add chicken and simmer for 2 minutes, covered. Transfer to serving dish. Sprinkle the garam masala on top. Garnish with the corriander leaves and broken cashewnuts. Serve hot with plain rice or naan.(Indian bread).

NB. In its original form, a small lime sized ball of good quality tamarind was used instead of tomatoes which became available only after Indian Independence in 1947. People made do with what was locally available.

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The Learning Curve

 

Kichdi Surprise

I still remember the first time I made kichdi. It fills me with mirth and I choke with silent laughter each time I think about it.. My mum was out of station, returning that day, it was her birthday and I felt like cooking something special for her. So out came her cookery book. I went through it once, twice and yet again and then decided on kichdi as it seemed so easy. The ingredients were measured and laid out and I was practically smirking inside at how easy it was going to be. Alas in my zeal I did not read the most important instruction " add salt last or the dhal will not cook." In those days my mum made rice in a pot on the stove, so I followed suit. Everything went into the pot and it began to boil. Enticing aromas filled the air and my hungry syblings trooped into the kitchen to taste my culinary masterpiece. The rice boiled and boiled and boiled; the water got over, so I added more and this went on and on and on. I wondered why my mum had written "takes 45 minutes only" when hours had elapsed. We were all hungrily prowling in the kitchen when my mum returned. She took one look at our gloomy faces and said "when did you add the salt?." And that's how I became an expert at making kichdi!

The Recipe:

Kichdi Surprise

1 cup basmati rice, wash and drain.

1 onion sliced; ½ cup masoor dhal or green gram dhal wash and drain

1 onion sliced; 1 tsp pepper corns coarsely powdered; 1 tbsp ghee; salt to taste; 2 cups hot water, salt to taste.

Place all ingredients in rice cooker. Cook till done.

If using pressure cooker keep for 5 minutes after pressure. Remove, fluff and serve hot with beef and beans.

NB: (the advent of the pressure cooker and other devices made cooking dhal so much easier with or without salt)

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