My Very Own

Lamb Chops

We hardly ever ate meat while growing up since we lived by the sea. So after we moved to Bangalore we had the option of trying out various meat recipes and this is one of my very own. I experimented many times before I was satisfied with it and make it only for special occasions. Trust you like it as much as we do.

The Recipe

1 1/2 cups Tomato Puree (home made or bought)
1 kg lamb chops, trim the fat and discard
1 cup low fat milk
2 tbsp. peanut oil
1 tsp. chilli powder
½ tsp. garam masala powder ( available at Indian grocery shops)
2 large onions, grated
2 cloves, garlic and 1 inch piece ginger, blend to a smooth paste
½ cup chopped corriander leaves
salt to taste

1. Wash and drain lamb chops. Place in pan with the low fat milk and peanut oil. Pressure cook for 10 minutes. Remove from heat and keep aside for 10 minutes.
2. Return to heat and add the tomato puree, chilli powder, grated onion and the ginger garlic paste. Carefully stir to mix well. When the mixture begins to boil, lower flame and gently simmer for 10 minutes till mixture is thick.
3. Add salt to taste.
4. After a minute, stir in the garam masala powder.
5. Remove from fire and transfer to serving dish. Garnish with the corriander leaves and serve immediately with white rice and Yoghurt Cucumber Pachdi.

Yoghurt Cucumber Pachdi

Mix together ½ peeled cucumber, sliced; 1 cup yoghurt; salt to taste; 1 tbsp. chopped corriander leaves and 1 minced green chilli. Serve with the Lamb Chops.

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Legacy From The Past

Great Grandmother's Pepper Chicken

Another family favourite, this recipe can be made with any kind of meat. However chicken was frequently used as my aunt kept chickens and had no compulsions in slaughtering them. It was also very easy to make and ready in a jiffy. The women in my immediate family were great cooks. Any occasion was a time to socialize and also to exchange recipes and ideas. And we children were the beneficiaries as we were ready to ‘devour’ anything at any time. In fact this recipe made our mouths water as the most delicious aromas wafted on the evening breeze from the kitchen, right into the garden… enticing us to the dining room well ahead of time. My mother cooked this pretty often; and my children love it too. They swear that ‘Nana’s cooking is the best in the world!’ In fact, though an expert in international cuisine, my favourite food will always be the recipes my mother inherited from her mother, grandmother and other family members. These recipes not only hold the family together, but give us a peek into the past. What an awesome legacy and what an awesome feeling to be bound to the past through something as ordinary as a recipe. Viva la Great Grandmother!

The Recipe:

(Essentially a dry dish)
1 kg chicken, jointed; 3 onions, sliced; 2 onions chopped; ½ tsp. turmeric powder; 1 tbsp vinegar; salt to taste; 1 tsp. freshly ground pepper powder or more to taste; 1 stick cinnamon; 5 cloves, 2 sprigs curry leaves; few fried potatoes and curry leaves for garnishing; salt to taste.
Roast the cinnamon and cloves. Powder and keep at hand.

Cook chicken with 2 chopped onions, turmeric, ½ cup water, salt, vinegar and pepper. When done keep aside. Heat 2 tbsp. oil in a frying pan and add the curry leaves, followed by the onions. Fry onions to golden brown. Add the chicken (reserve stock) and gently stir fry till brown. Add the reserved stock and simmer till it evaporates. Add the roasted and powdered spices. Gently mix and remove. If gravy is desired, can add more water; simmer 2 minutes and remove. Garnish with fried potatoes and curry leaves. Serve with curd (white rice mixed with yoghurt) rice or white rice or bread.

NB This is the original recipe.

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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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A Long Time Ago

 

Beef And Beans Surprise

My father loved cooking and Sunday’s were usually a special day in our family. After church the whole family would stop at Russel Market, Bangalore where my parents would buy the weekly supplies and then head home for a late lunch cooked by my father. It must have been his way of relaxing as he was in a very demanding job that carried a lot of responsibility. This recipe was his speciality and one of our favourites. Whenever we went on picnics my mother would pack the hamper with rice, beef n beans, fruit and other delicious snacks and drinks. Nearly forty years later this remains a family favourite and we make it pretty often. It serves to remember my dad who died a long time ago. His legacy however lives on and will be passed on to his descendants and others who love cooking.

The Recipe:

Beef & Beans Surprise

1 kg prime beef, washed and cubed; 1 large onion sliced fine; ½ pod garlic, minced; 1 inch ginger, minced; 3 large tomatoes, diced; 1 small bunch coriander leaves chopped; 2 spring onions, chopped fine; 1 stick celery cut very fine; salt to taste; 2 tbsp. curry powder; 3 tbsp oil,1 large marrow bone; 250 gms cooked kidney beans (can use tinned); salt to taste.

Heat a non stick pan with the oil. Add the onions, ginger, garlic, coriander leaves, spring onions and celery and stir fry till golden brown. Add the tomatoes and cook till mushy on a medium flame. Now add the curry powder, beans, beef cubes and marrow bone with 1 cup of water (250 ml). Cover and pressure cook 40 minutes till beans are soft, beef tender and marrow cooked.Add salt to taste. Remove marrow from bone, cut into pieces and use to garnish. Serve piping hot with ghee rice or kichdi ( rice with lentils) or bread.

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Wedding Fever

Almond Chicken Extravaganza

 

I was 13 years old when my uncle got married. Since it was the last wedding in the family there was a lot of excitement in the air. Kith and kin congregated from all over India and my grandparents house in Kundapur (S. India) was brimming with guests. We children were roped in to help with the various odd jobs and had a great time. Especially enjoyable were the tit bits and snacks that various relatives had made and brought with them and the special sweetmeats and savouries made or ordered in vast quantities for the wedding. Recipe books were brought out and eagerly consulted and discussed by the women of the household and menus for the celebration decided well in advance. The most prized recipes were sought after and savoured and the reputation of the clan depended on the satisfied burp of well fed guests. This particular recipe has been in my family since my great grandmother’s days. My grandmother, mother, aunts and various cousins reserved it for occasions that demanded culinary perfection, a treat for the taste buds and eyes. I have continued that tradition and trust my children will do the same. The hand that rocks the cradle certainly deserves the best. Here then is Mangalorean Cuisine at its very best!

The Recipe:

1 large chicken (1.5 kg), jointed, washed and drained.

Masala: 2 green chillies; 1 tsp. chilli powder; 2 dried red chillies; 2 pods garlic; 1 inch ginger;2 inch cinnamon;2 cardamoms; 1 level tbsp. khus khus (poppy seeds); 30 to 40 almonds (more if gravy is desired). Blanch almonds in hot water to remove skins. Grind masala ingredients with a little water to smooth paste and keep aside.

6 sliced onions for seasoning, 4 tbsp. ghee/oil for frying

1 cup curds, beat and keep ready;salt to taste; few chopped almonds for garnishing.

Heat ghee/oil in deep bottomed vessel. Add sliced onions and fry golden brown. Add ground masala and fry till thick and creamy and ghee/oil oozes out. Add chicken and gently cook till all the water evaporates. Add 1 cup water, cover and cook till chicken is tender. Add curds,salt to taste, stir and remove from fire. Garnish with almonds. Serve hot with ghee rice (rice cooked in ghee), white rice or idlis (steamed rice cakes).

NB 1. Can add quartered potatoes for quantity.

2. The calorie conscious can substitute oil for ghee.

3. Can use mutton instead of chicken in which case cooking time is longer.

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