Category Archives: Simple Sunday Meals

Home Cook’s Pressure Cooker Mutton Biriyani with Thayir Pachadi/Raita

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That was a simple Sunday that started with the usual home made bread for breakfast.  Sundays can turn out to be one of the laziest days, yet the best is expected to come from the kitchen.  Thankfully for me, Cooking has always been a stress buster and an energy creator. This attitude can be termed as the height of optimism by those relaxing Sunday souls, who refuse to enter kitchen on holidays.

With the same positive energy, to make that lazy Sunday a flavorful one, I chose to try a Mutton Biriyani, a favorite delicacy throughout the world, with some good mathematics to post here. Mathematics with Biriyani…. certainly not written due to stress in brain activity. But, Biriyani needs meticulous measurements to bring out that ultimate aroma and taste.

I’ve tried to be accurate with the quantity of ingredients involved in the making of Mutton Biriyani. Additionally, reducing the effort involved in the making of good Biriyani, Pressure Cooker is used for quick cooking. This is no advertisement for Pressure Cookers, but believe me… it does reduce the stress of watching the Biriyani in a Pot or Handi cook to long grainy soft perfection.
A note on the history of Biriyani in India-

 

Though it may appear to be a dish indigenous to India, in reality the dish originated quite far away. Biryani is derived from the Persian word Birian, which means ‘fried before cooking’ and Birinj, the Persian word for rice. While there are multiple theories about how biryani made its way to India, it is generally accepted that it originated in West Asia.

There are records of a rice dish known as Oon Soru in Tamil literature as early as the year 2 A.D. Oon Soru was said to be made of rice, ghee, meat, turmeric, coriander, pepper, and bay leaf, and was used to feed military warriors.
http://www.thebetterindia.com/60553/history-biryani-india/

 

Just type – ‘oon soru’ and browse the internet. Your box would be filled with websites that talk about the same above said detail, verbatim. Which website posted the basic article is unknown. The above article gives a very fine and elaborate write up on different biriyanis in India.

An elaborate research would provide different insights into the culinary secret behind the speciality rice in Tamilnadu. I’ve heard people well versed in Tamil literature, talk about ‘Oon Soru’ and the practice of cooking rice with meat among the early Tamils.

With various popular versions of Biriyanis-  Hyderabadi, Lucknowi or Old Delhi’s famous Mughal preparations, Tamilnadu has its own versions – Dindukkal Biriyani, Arcot Biriyani, Ambur Biriyani, Chettinad Biriyani and so on. There is one more variety that has no popular name, but the version is different from home to home – that’s the Home Made Biriyani, with the tasteful signature of the amateur home cook.

So, this Sunday I decided to make the Home Cook’s Mutton Biriyani – with step by step elaborate procedures for purpose of sharing here. This is a two-way process, where meat is pressure cooked initially with turmeric and salt, and then pressure cooked again together with spices and rice. This second part, makes the biriyani an easier version, where no ‘Dum’ (closed cooking in sim flame) is required and hence, is less time consuming, but no compromise in taste.
With the urge to cook Biriyani, came a list of other things that go well with the exotic Rice.

a. Thayir Pachadi – Onion and Yoghurt Raita

b. Kathirikkai Salna – Mildly spiced, tangy Gravy with brinjal/egg plant that is served alongside Biriyani

c. Mutton Vadhakkal – Spicy, Pan fried Mutton – the perfect munching companion for the succulent Biriyani

A successful Sunday with special delights calls for 2 connected posts on the lunch served. So, first – Biriyani and Pachadi, I call it the match made in kitchen, which is supposedly a cook’s heaven of culinary creations!
Home Cook’s Pressure Cooker Mutton Biriyani

 

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Ingredients (serves 3)

 

long grain basmati rice

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and meat

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  • basmati rice – 1 ½ cups – (app. 225 gms)
  • mutton – 500 gms
  • turmeric powder – ¼ tsp for cooking meat separately + ½ tsp while making biriyani
  • salt – to taste
  • oil – 3 tsp (for caramelising onions) + 3 tsp (for making biriyani)
  • clarified butter – 3 tsp

Dry Spices

 

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  • cardamom pods – 7 no.s
  • cloves – 7 no.s
  • cinnamon – 2-3 sticks
  • bay leaves – 2 no.s
  • big cardamom – 1 no.
  • fennel seeds – 1 ½ tsp
  • pepper corns – 1 tsp

To chop

 

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and green chillies

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  • ginger – 50 gms
  • garlic – 30 gms (app. 3 small pods)
  • onion – 3 large – 165 gms
  • tomato – 2 large – 130 gms
  • green chillies – 5 -7 no.s (finely chopped)

For freshness

caramelised onions with mint and coriander

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  • mint leaves – 3 tsp
  • coriander leaves. – 3 tsp

Exotic touch

 

saffron in water

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  • generous strands of saffron soaked in ¼ cup hot water tsp bring out that gorgeous colour
  • nutmeg – ½ tsp grated

Method of Preparation

 

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Part I

  1. Wash and soak basmati rice at least ½ an hour before pressure cooking meat
  2. Soak saffron in ¼ cup hot water

 

soaked rice

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Part II– Cook Mutton

  1. Remove fat as far possible from meat
  2. Mix turmeric and salt to meat and keep aside for 15 minutes
  3. Wash and clean well
  4. Squeeze out excess water from the washed meat
  5. In a pressure cooker, add meat, ¼ tsp turmeric and salt with water enough to cook for approximately 30 minutes
  6. Pressure cook meat till done (It takes 30-40 minutes to be cooked well)
  7. Do not forget to use the meat broth to cook the final Biriyani.

Part III– Getting things ready – grinding, slicing, chopping, caramelizing.

 

  1. Coarse grind ginger, garlic, fennel seeds and pepper corns together in a blender (without water). Though full pepper corns are fried with spices in Biriyani, I prefer to grind as there is no wastage on the plate. Additionally, ground pepper corn spices up the Biriyani with its unique flavor.
  2. Thinly slice onions. Caramelize sliced onions in 3 tsp oil.
  3. Finely chop green chilies and tomatoes separately. Keep aside.

 

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Part IV – Let’s do it – THE BIRIYANI

1. Heat pressure cooker and add oil and clarified butter.

2. Drop all the dry spices except pepper corns and fennel seeds (already blended with ginger-garlic)

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3. Next, add the ground ginger-garlic-pepper-fennel paste with green chillies and sauté.

 

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4. Add the chopped tomatoes and sauté till soft and mushy.

5. Then, add the caramelized onions and mix well.

6. Strain rice without water and add to the hot ingredients in the cooker and stir well.

 

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7. Add nutmeg, turmeric powder and salt.

8. Strain mutton and save the cooked broth.

9. Add cooked mutton pieces and mix.
10.The most important ingredient- WATER

Now, it’s time to add water. I go by this ratio and it turns out good.

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For 1 cup of rice – 2 cups of water;
For 2 cups of rice – 4 cups water minus ½ cup = 3 ½ cups water
For 3 cups of rice – 6 cups of water minus ½ cup = 5 ½ cups water
For 4 cups of rice – 8 cups of water minus 1 cup = 7 cups water

So, for this biriyani, where 1 ½ cups rice is used, less than double or less than 3 cups, i.e. 2 ¾ cups of water is used.

  • Mutton cooked water – 1 cup
  • Saffron water – ¾ cup
  • Extra plain water – 1 cup

That works out to be 2 ¾ cups water for 1 ½ cups of rice.
Alter plain water according to the quantity of mutton cooked water you have. Add water, mix well.

11. Check for salt. As mutton is already cooked, the water tasted does not consist raw meat. So, go ahead, taste and add salt if needed.

12. Close cooker with lid in full flame. Keep in full flame for 3 whistles. Switch off and wait for the pressure to release by itself.

 

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13.Open cooker and serve hot Biriyani.
Biriyani- Thayir Pachadi / Biriyani- Onions in Yoghurt: Match made in heaven!

Thayir Pachadi – Onions in Yoghurt

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Biriyani needs a Thayir pachadi or Raita as in North Indian cuisine. Vegetable, chicken or mutton biriyani, is incomplete without the accompaniment of Pachadi.

Though, there can be many varieties of Pachadi/Raita. In Tamilnadu, a pachadi with just onions and little green chillies for spice is generally served with Biriyani.

  • thinly sliced onions – 3 no.s
  • thick yoghurt – to soak the sliced onions (approximately 3 cups)
  • chopped green chillies – as preferred
  • salt – to taste
  • coriander leaves (fresh) – for garnish

 

Mix all ingredients together and garnish with coriander leaves. In a restaurant that serves, vengaya pachadi or onion raita – yoghurt is less than mentioned above. But I prefer to have more yoghurt to the quantity Alter quantity of yoghurt as preferred.

 

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Ulundham Paruppu Saadham with Ellu Thuvayal / Black Gram Rice with Black Sesame Chutney

Super Healthy Rice Package

 

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Revival of Bone Strength – Nutrilicious Ulundham Paruppu Saadham/ Black Gram Rice with Ellu Thuvayal/Sesame Chutney

 
This is a speciality Variety/Mixed Rice or Kalavai Saadham as we call it in Tamil. Rice, black gram, garlic and salt are the only ingredients that go in the making of this super-healthy rice package. Black Gram Rice is had with Black Sesame Seed Chutney and Avial (vegetable stew) for the vegetable curry in the platter and  Appalam (disc shaped crispy fries) as a crunchy accompaniment – giving it a balance of many combined flavours. (see above picture)

 

An insight into the core ingredients of the rice and chutney..
  
The Goodness of Ulundhu/Black gram

  

split whole black gram used for this variety rice

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Ulundham Paruppu or Black Gram is used in various Indian Foods. From exotic restaurant menu cards to humble homely meals, this highly nutritious lentil can be found frequently in the Indian food arena. Dal Makhani, one of the north Indian speciality creamy lentil preparation is an all time favorite throughout the world. The Paruppu/Dhal/Lentil is also called Maa ki Dhal in Hindi or Mother’s Lentil, might be due to its nutrient value.

As far as South Indian Cuisine is concerned, Black Gram husked or dehusked is almost a staple diet and also a trusted stable diet. Stable Diet? Yes, ‘Ulundhu’/Black Gram aids in the growth and stability of infants, toddlers, teenagers, adults and the aged alike. It aids in Bone growth of all members of family.

Black Gram takes its place in the quintessential breakfast and dinner Idly and Dosai, the unavoidable snack Ulundhu Vadai, health food Ulundhu Kanji/Porridge, traditional food Ulundhu Kali/thick pudding, and crunchy chips Murukkus/crispies. In many foods, black gram is the core ingredient and a few others added for technical consistency. The appalam or pappad had has a starter or with rice meal is also made with Ulundhu.

In some preparations like Ulundhu Vadai, Black Gram is the sole main ingredient.

  

ulundhu vadai

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There cannot be a south Indian household without Ulandham paruppu as Idlies and Dosais cannot be made without this ingredient. I can be sure of this atleast with today’s parental generation. Cannot be sure about the next generation who might opt for breads, cereals and pastas for staple food but be rest assured certainly not stable.

Ulundham Paruppu/Black Gram is used in different forms. The whole lentil with black skin in certain foods, skin removed but whole in shape in certain foods and skin removed but split in halves, split in halves with skin…. Might be quite confusing for new comers to the Ulundhu Industry, but tradition says that that type that that dish! So, enjoy and don’t bother. De-skinning, splitting and all other technical necessities are taken care of and what one needs to do is just do some intelligent grocery shopping.

  

black gram – whole 

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These are a few Ulundhu Preparations from Tamilnadu, with the kind of black gram used, mostly common with mild differentiations among the other three states of the southern part of India. There are many more varieties depending upon the varied districts of Tamilnadu. Other South Indian states might have many more to add to the list too.

  

kutty idli – mini idli

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De-Husked or De-Skinned whole lentil for Idlies and Dosais;
De-Husked Split for Seasoning;
De-Skinned, Roasted and Milled for Appalam and Murukku;
Black Whole Lentil (with skin) for Porridge, Pudding;
Whole Split Lentil for One Pot Rice – ulundham paruppu saadham

  
Sesame Seeds –  a Girl’s Support Mechanism….
  
How I was introduced to Ulundhu Saadham and Ellu Thuvayal?
  
This variety rice is prepared mostly on all weekends or leisurely family meals as it tastes best direct hot from the cooker. But another essential occasion when ulundham paruppu saadham comes into the platter is during the monthly menstrual time. The rice with sesame chutney is believed to be a Cleanser Combo.

    

Sesame seeds are best among the other home medicines for menstrual problems. Some quantity of dried sesame seeds can be pounded and stored. A fresh solution can be prepared daily by mixing half a spoon of this powder in a cup of water. This concoction can be used once in a day for the better results of the treatment. Regular use of this decoction can help in relieving completely from scanty menstruation. – See more at:http://www.findhomeremedy.com/natural-home-remedies-for-menstrual-problems. http://www.findhomeremedy.com/natural-home-remedies-for-menstrual-problems/#sthash.MCaQlI3O.dpuf

    

We are adviced to have it at the end of the cycle as Sesame is supposed to cleanse the uterus of all the leftovers. So, it is a routine monthly cleanser of a woman’s unique organ. Additionally, mothers prepare their daughters from the right time for a healthy motherhood in future. While Ulundhu/Black gram aids in strengthening hip bones, sesame seeds help in cleansing.

Whether the notes on sesame seeds are scientific proven or not doesn’t matter to me. I totally believe the medical effects that the key ingredients of this Combo Rice Platter can provide to the system as a whole.

    

During the Post-Menstrual phase it’s important to nourish blood and yin after the menstrual flow of the previous week. It’s important to include ample amounts of protein, fat, folic acid, and vitamin B12, which are essential for building blood and yin. Also important during the Post-menstrual phase is foods rich in chlorophyll (that’s all the green goodies!): kale, chard, bok choy, micro-algae, seaweeds (especially dulse, which is high in iron). Other foods that are nourishing during this time include nuts and seeds, especially flax and black sesame seeds.. http://vibrantwellnessjournal.com/2013/02/11/balance-the-reproductive-cycle-naturally-with-traditional-chinese-medicine/

    

Sesame Seeds are also a rich source of calcium. Milk Allergic People and those who follow a Vegan Diet or Diary Free Diet use sesame seeds as a substitute to milk.

    

A good source of Natural Calcium which is easily assimilated in the body is Sesame seeds. The Black variety has a higher therapeutic value and a lower Oil content. You may soak overnight and eat. Chew to a fine paste. Include Sesame Seeds with your daily meals. They are a rich source of Calcium, Proteins, Magnesium and Iron. http://www.space-age.com/herbs/hormonebalance.html

  

In recent studies, calcium has been shown to:

  • Help protect colon cells from cancer-causing chemicals
  • Help prevent the bone loss that can occur as a result of menopause or certain conditions such as rheumatoid arthritis
  • Help prevent migraine headaches in those who suffer from them
  • Reduce PMS symptoms during the luteal phase (the second half) of the menstrual cycle http://www.whfoods.com/genpage.php/genpage.php?tname=foodspice&dbid=84

   

Now, it’s recipe time –
  
Ulundham Paruppu Saadham/Black Gram Rice with Ellu Thuvayal/Black Sesame Seed Chutney

  

Ulundham Paruppu Saadham

  

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Ingredients (serves 3-4)

  • puzhungal arisi/par boiled cooking rice – 200 gms
  • ulundham paruppu/split black gram(with skin) – 100 gms
  • poondu/garlic – 10 cloves
  • uppu/salt – as needed
  • thengai/coconut – ½ (grated) – optional

  
Method of Preparation

 

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  1. Wash and soak rice with garlic for ½ hour
  2. Wash the black gram well
  3. In a pressure cooker, cook rice, black gram, garlic and salt with enough water; cooked rice-black gram should be soft and not just right
  4. Mix the grated coconut and the rice is ready to be served hot.

  

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Ellu Thuvayal/Black Sesame Seed Chutney

  

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  • ellu/sesame (black) – 3 tsp
  • milagai vatral/red chillies – 4 no.
  • puli/tamarind – 1/4 lemon sized
  • thengai/coconut (grated) – 4 tsp
  • salt – to taste

  
Meth0d of Preparation
  
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  1. Separately dry roast sesame seeds in a pan
  2. Remove the sesame seeds once roasted and in the same pan, roast red chillies with very little oil
  3. When the chillies are done, add grated coconut and roast till slightly golden in colour
  4. Wash the roasted sesame seeds (to remove sand particles generally found in sesame) and grind all ingredients with salt to a smooth paste/dip/ chutney
  5. Serve the thuvayal with ulundham paruppu saadham

  

Ulundham Paruppu Saadham is always served with Ellu thuvayal and preferably with Avial (mixed Vegetable stew) and Appalam/Roasted or Fried Pappad.
  
Notes:

  

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For Ulundham Paruppu Saadham

  1. This mixed rice is preferably prepared with puzhungal arisi/par-boiled rice if not available one can use other varieties too.
  2. Coconut is optional in the rice but tastes best with the humble coconut.
  3. The Black Gram used is whole-split as whole black gram tends to make the rice mushy.

  
For Ellu Thuvayal

  1. Always roast sesame seeds and then wash; Simple logic – The seeds cannot be roasted if washed before.
  2. Red Chillies can also be roasted dry without oil but roasting with little oil helps in fine grinding later.
  3. One can also fry tamarind with red chillies and coconut to make the tamarind softer.
  4. The quantity given is for very limited chutney; one can prepare according to family preferences.

  

For more on Sesame Seeds –
  

Sesame seeds may be the oldest condiment known to man. They are highly valued for their oil which is exceptionally resistant to rancidity.

Not only are sesame seeds an excellent source of copper and a very good source of manganese, but they are also a good source of calcium, magnesium, iron, phosphorus, vitamin B1, zinc, molybdenum, selenium, and dietary fiber. In addition to these important nutrients, sesame seeds contain two unique substances: sesamin and sesamolin. Both of these substances belong to a group of special beneficial fibers called lignans, and have been shown to have a cholesterol-lowering effect in humans, and to prevent high blood pressure and increase vitamin E supplies in animals. Sesamin has also been found to protect the liver from oxidative damage. http://www.whfoods.com/genpage.php/genpage.php?tname=foodspice&dbid=84

Varutha Meen, Varutha Kathirikkai with Thaalicha Paruppu/ Pan Fried Fish and Pan Fried EggPlant with Seasoned Lentil


the platter

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Why not try this for a simple sunday meal or even a relaxed saturday meal? Steamed Rice – Thaalicha Paruppu with varutha meen – pan fried small fish and varutha kathirikkai – pan fried spicy eggplant!

Here we get small river fish – which my daughter loves when pan fried… but when cooked in gravy, it is a tedious affair to remove bones. Especially with an inexperienced, recently converted non-vegetarian mother like me.

Cambodia’s inland fisheries are the fourth most productive in the world given the combined capacities of the Tonle Sap (Great Lake) and the Mekong River, where more than one million people depend on the fisheries sector for employment, income and food security.  Thailand is the largest importer of freshwater fish from Cambodia. http://www.genderandtrade.org/gtinformation/164419/164436/165013/thailand_combodia/

The fish is very quick to make and so is the eggplant – ofcourse the eggplant needs some cutting but the fish – might have been moulded the right size straight from heaven!


marinated fish

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Coming to the platter – I just made Steamed Rice and Thaalicha Paruppu (quick-and-easy-thaalicha-paruppuseasoned-lentil) for the main course. As south indians, we always mix up the rice with the lentil or any gravied curry. And compulsorily need a side dish – be it semi gravy kootu(stew of vegetables) or a dry vegetable to have with the mixed lentil and rice.

Now enters the fish and eggplant as side dishes or accompaniment to the main course or the only course on a lazy weekend – lentil and rice. The marination can be an insult to true marination – as in the true sense, we sprinkle the spices and fry – but – a lazy day’s true treat – without doubt!


I. Varutha Meen – Pan Fried Fish

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Ingredients

  • chiriya Meen/small fish – 1/4 kg (has appr. 25 fishes)
  • cooking oil – 5 tbsp (for frying)
  • gingelly oil – 2 tsp and curry leaves – a few for seasoning

to marinate

  • turmeric – 1/4 tsp
  • pepper powder – 1/2 tsp
  • salt – 1/2 tsp or as per taste

Method of Preparation
  1. Clean the fish and apply salt and turmeric and leave it for 15 minutes. This is believed to help in effective cleaning of any fish before cooking
  2. Wash well again and then mix in the marinade
  3. To check salt, mix turmeric, pepper and salt separately and taste for salt and spice and then mix the fish in the spice mixture
  4. Set aside for a minimum 1 hour in fridge
  5. Heat oil in pan and place the marinated fish
  6. Fry till the fish gets the brownish glow and is crispy
  7. Remove in absorbent paper
  8. Heat 1 tsp gingelly oil in a pan – might be the same pan
  9. Add the washed curry leaves and fry
  10. Place the pan fried fish in a serving bowl
  11. Garnish with the fried curry leaves.

in the pan

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done!

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II. Varutha Kathirikkai – Pan Fried EggPlant

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Eggplant is very low in calories and fats but rich in soluble fiber content.  The peel or skin (deep blue/purple varieties) of aubergine has significant amounts of phenolic flavonoid phyto-chemicals called anthocyanins.Scientific studies have shown that these anti-oxidants have potential health effects against cancer, aging, inflammation, and neurological diseases.

It contains good amounts of many essential B-complex groups of vitamins such as pantothenic acid (vitamin B5), pyridoxine (vitamin B6) and thiamin (vitamin B1), niacin (B3).Further, this vegetable is an also good source of minerals like manganese, copper, iron and potassium. http://www.nutrition-and-you.com/eggplant.html


Ingredients

  • kathirikkai/Eggplant – 2 no.s (I used the long ones)
  • cooking oil – 5 tbsp or a little more

to marinate

  • turmeric – 1/4 tsp
  • salt – as needed
  • red chilly powder – 1 tsp
  • coriander powder – 1 tsp

Method of Preparation
  1. Wash eggplant and cut into 1 inch thick pieces
  2. Keep the pieces in water or the eggplant tends to darken
  3. When you are ready to marinate it, take out of water and mix the spices and leave for 15 minutes
  4. As usual heat oil in a pan and fry till done on both sides.


marinated eggplant

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in the pan

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Serve fish and eggplant with steamed rice and thaalicha paruppu. There is always Yoghurt at home and that helps to end the day’s meal with thayir saadham – that is just plain yoghurt and rice!


Note:
  1. The quantity of spices can be altered as per taste of the family
  2. Fish can be used with the head or without. I use them without the head
  3. A dash of lemon juice while marinating gives a wonderful flavour in both; or just add after the fish is crisply done.
  4. Lemon juice after the eggplant doesn’t suit much though.
  5. For marination of eggplant, sambar powder can also be used for even more lazier ladies (I do it sometimes)!

Call it a Simple Sunday Meal and why two dishes? Do some of you feel this way – just opt one per week! Sometimes I feel guilty when my daughter asks why is there a lot of empty space in her plate….. in search of more side dishes! Now, with fish and eggplant her plate was not empty!!

Why even cook the thaalicha paruppu/seasoned lentil? It happens my friend… tttooo lazy for anything. Take that Plain Yoghurt from the fridge… Have you cooked your rice atleast? Make Thayir Saadham/Curd Rice (thayir-saadham-mor-milagaicurd-rice-sun-dried-chillies) or just mix Rice and Plain Yoghurt on the lunch table. Enjoy with fish or eggplant!! A sumptuous meal and some rest too!

Rice with Meen Kuzhambu/Fish Curry

This can be a quick and easy sunday non-vegetarian meal – not to waste much of the precious weekend family time in the kitchen. One can also make this meen curry on a friday/saturday evening and store for the next day lunch/brunch! I don’t think this can be called an exact kuzhambu as generally kuzhambu is a thinner version. This can be fish in a thick gravy/thokku! Add more water and it can be converted to a simple kuzhambu.

 

 

 

The word ‘curry’

Curry has become a very popular and sort after word in the UK and many parts around the world…

 

The earliest apparent mention in print in the English language occurs in a translation (1598) of a Dutch traveller’s account of voyages in the E. and W. Indies. Referring to Indians, this text states that: ‘Most of their fish is eaten with rice, which they seeth in broth, which they put upon the rice, and is somewhat sour but it tasteth well and is called Carriel, which is their daily meat.’ http://www.huffingtonpost.com/encyclopedia/definition/curry/730/

 

The word comes from “Kari” which is from the Tamil language and was later anglicized into “curry”. Curry powder itself is not a single spice but a blend of different spices and can be mild or hot. This golden colored spice is one of the oldest spice mixes and is most often associated with Indian cuisine. http://www.indepthinfo.com/curry/history.shtml

 

There is also another view to the origin of the word curry in english –

 

200 cooks and several philosophers were summoned by King Richard II to produce the first English cookery book ‘The Forme of Cury’ in 1390. The book contained 196 recipes. None of these recipes have any thing in common with Indian curries. ‘Cury’ was the Old English word meaning cuisine based on French ‘cuire’ meaning: to cook, boil, or grill.. After the cookery book, Cury became a popular part of English vocabulary. The term Cury became associated with stew. http://www.indiacurry.com/faqhistory/hfaqcurry.htm

 

 

 ‘Kari’ means Meat

The word ‘curry’ is believed to be the anglicized version of the tamil word ‘kari’. But, in Tamil, the word kari/curry might denote meat..

Kozhi kari kuzhambu means Chicken Gravy – where kozhi means chicken, kari means meat and kuzhambu means gravy;

Aatu kari kuzhambu means Lamb Gravy – Aadu means Lamb, kari kuzhambu means meat gravy;

The same applies for Meen kari kuzhambu where Meen means Fish; and 

Kothu Kari means Minced Meat.

 

Most people in the world today know what a curry is – or at least think they do. In Britain the term ‘curry’ has come to mean almost any Indian dish, whilst most people from the sub-continent would say it is not a word they use, but if they did it would mean a meat, vegetable or fish dish with spicy sauce and rice or bread. http://www.menumagazine.co.uk/book/curryhistory.html

 

Now, the Meen Curry. 

Meen Curry

Ingredients (serves four)

  • meen/fish – 500 gms (any variety – with bones or fillet as preferred)
  • garlic – 6 cloves
  • onions – 2 medium
  • tomato – 2 medium
  • tamarind – marble sized ball
  • red chilli powder – 2 tsp
  • coriander powder – 3 tsp
  • pepper powder – 1/2 tsp
  • turmeric powder – 1/2 tsp
  • salt – as needed
  • oil – 4 tbsp
  • kadugu/mustard seeds – 1 tsp
  • vendhayam/fenugreek seeds – 1/2 tsp
  • curry leaves – a few

 

 

 

 Method of Preparation

  1. Clean the fish pieces; apply salt and turmeric powder and keep aside
  2. Finely chop garlic, onions and tomatoes separately
  3. Wash and soak tamarind in 1 cup hot water
  4. Heat oil in an iruppu chatti/Pan
  5. Add mustard seeds, when they splutter add fenugreek seeds and curry leaves
  6. Add chopped garlic, onions and tomatoes and fry for a while
  7. Add turmeric, chilli, pepper and coriander powders and salt and fry well
  8. Strain the tamarind and add the pulp
  9. Cook till the raw smell of spices and tamarind goes away
  10. Add the fish pieces and let the fish cook in the pan with closed lid in sim position
  11. The fish would be cooked in 5 -7 minutes or a little more
  12. Thicken the gravy if needed or add some water to make it thinner
  13. Serve hot with rice.

 

 

 Note:

  1. After the fish is washed, a paste of turmeric powder and salt is rubbed over the fish pieces and kept for at least 1/2 an hour
  2. Soak tamarind in hot water to easily get the pulp or paste
  3. Meen Kuzhambu tastes best when made in an earthen pot.

Pudhina Kadalai Thuvayal- Kozhi Kuzhambu – Sivapparisi Sappadu (Mint Peanut Chutney/Chicken Curry/Brown Rice Platter)

It was a lazy sunday morning. But one cannot feel too lazy with a four-year old waiting for food. After a hot cup of ragi kanji/finger millet porridge made with milk (recipe in future), it was time for brunch or a proper lunch. I had made nothing. No special meen kuzhambu/fish curry; no biriyani; no sambhar, no rasam – the usual traditional lunch sequence. (C’mon we need our Sundays too.) Why not something simple yet different; not too time-consuming, but would come under a whole meal category, especially nothing less than expected!

Then came a picture of thuvayal, chicken kuzhambu (chutney/chicken curry)  and sivapparisi/brown rice platter!

 

 

Mildly spiced Pudhina Kadalai Thuvayal – Mint Peanut Thuvayal doesn’t need seasoning or tempering with mustard seeds and black gram when the thuvayal is served with rice.

What is the difference between thuvayal and chutney? I do not know a definite answer to this. But I have always thought thuvayal is the tamil name for chutney. The thuvayal served as accompaniment for idlies, dosais, uppumas and pongal can be of a little watery consistency. Thuvayal served with rice is a thick paste and a bit coarse too.

 

The word “chutney” stems from the Sanskrit word chatan, which literally means “to lick.” Chutneys occupy a minuscule spot of real estate on an Indian thali, but an Indian meal would be incomplete without these zingy sides. Not only do chutneys add zing to just about every cuisine in India, but the variations are as abundant as the number of hands that make them! http://poetryoffood.com/stories/bombay-spice/rushina-m-ghildiyal/delicious-chutneys-and-chaats

 

‘Chutney’ has become a universal term for thick pastes, pickles and sauces, ‘Thuvayal’ has become a term in Tamilnadu, associated more with those chutneys had with rice.

Now, back to our pudhina kadalai thuvayal..

This is a thick thuvayal to be had with steaming hot rice. Generally, thick thuvayal and rice would be had with a combination of a gravy/ kuzhambu or kootu (vegetable and lentil stew). This is for a perfect blend of a thick chutney with a gravy stew for easy consumption and digestion too!

For the gravy dish or kuzhambu to go with rice and thuvayal, I made a quick and easy chicken fillet kuzhambu!

 

 

First the thuvayal!

Pudhina Kadalai Thuvayal/Mint-Peanut Thuvayal

Ingredients (serves 4)

  • cleaned and washed pudhina/mint leaves –  2 cups
  • varutha kadalai/roasted peanuts (with or without skin) – 1/2 cup
  • poondu/garlic – 3 cloves
  • chinna vengayam/shallots – 6 no.s
  • kaayndha milagai/dry red chillies – 3 no.s
  • puli/tamarind – gooseberry shaped ball
  • oil – 2 tsp
  • salt – as needed
  • water – a little

 

Method of Preparation

  1. Heat oil in an iruppu chatti/pan
  2. Fry garlic cloves and shallots till garlic cloves become slightly brown and shallots slightly opaque
  3. Add red chillies and washed tamarind
  4. Add the mint leaves – mix for a while  
  5. Turn off the stove and let it cool
  6. Once in room temperature, make a coarse paste with roasted peanuts, salt and water.

 

Note:

  1. Usually mint leaves are fried till they shrink. I prefer just before they shrink. This gives a fresh mint smell to the chutney and also the green colour of mint leaves is lost if fried longer.
  2. Red chillies can be altered according to taste.
  3. Peanuts can be made to 3/4 cup instead of 1/2 cup if more peanutty taste is preferred.
  4. Deskinned peanuts are preferred for easy grinding – those who don’t mind the taste of peanut skin can go on with the skin as I do. Saves time and energy in de-skinning.
  5. Those with peanut allergy – please avoid this recipe.

 

Peanut skins are also a good source of dietary fiber. Fiber is the part of the plant that is indigestible. It is broken down into soluble and insoluble fiber. Soluble fiber is fermented in the digestive tract and can help lower total cholesterol. Insoluble fiber adds bulk to food and aids in digestion. Peanut skins are a good source of both types of fiber.http://www.livestrong.com/article/98722-nutrients-peanut-skins/

 
 
After thuvayal, came kozhi kuzhambu – quick and easy chicken curry. Not a time consuming dish at all.. just keep adding one ingredient after the other to the hot oil in the kadai, close the lid and cook chicken. Simple isn’t it? 
 
 
 
 
 
 
Eliya Kozhi Kuzhambu/Quick and Easy Chicken Curry

Ingredients (serves 2)

  • chicken fillets – 250 gms
  • ginger – small piece
  • garlic – 5 cloves
  • onions – 2 nos. medium
  • tomato – 2 no.s medium
  • turmeric powder – 1/2 tsp
  • red chilli powder – 1 tsp
  • coriander powder – 1 tsp
  • garam masala powder – 1 tsp
  • salt – to taste
  • oil – 4 tsp
  • curry leaves – a few

 

Method of Preparation

  1. Clean and cut chicken fillets to bite size pieces
  2. Heat 2 tsp oil in a kadai
  3. Fry chopped garlic, ginger and onions till slightly brown
  4. Add chopped tomatoes and fry till soft
  5. Add all dry powders and salt and fry for a couple of minutes
  6. Now add chicken pieces and mix well
  7. Sprinkle very little water and close and cook in medium flame till chicken is done
  8. With closed lid, chicken would let out water..hence sprinkling little water is enough
  9. When the chicken is done check salt
  10. If one finds the gravy too thick, little water can be added
  11. If one needs a thicker consistency, cook till gravy thickens
  12. Heat the other 2 tsp oil – preferably gingelly oil (nallennai in tamil) – fry curry leaves and pour into the curry
  13. Simple Chicken Curry is ready to be served. 

Serve thuvayal and kozhi kuzhambu with brown rice. First course of brown rice and thuvayal tastes best with a spoon of hot ghee/clarified butter. To finish the meal, there is always thayir saadham – curd rice.

Thayir saadham – Serve a small ladle of the same cooked brown rice. Mix well with generous amount of curds. This can be had with the thuvayal or chicken curry or as just plain curd rice. Generally it is had with any south indian pickle and/or mor milagai (deep-fried – dried chillies).  A south indian meal always ends with thayir saadham – which is rice mixed with curds/yoghurt. This aids in digestion after the intake of varied spices in a lunch and dinner platter.

In my next post, I shall elaborate on the ever-special seasoned thayir saadham!