Saturday, November 13, 2010

Squid Thoran / Kanava Thoran


Squid Thoran Kerala Recipe

Squid a close cousin of cuttlefish / Octopus is available in Bangalore. It's a popular delicacy for Malayalee folks. In Trivandrum we call it Kanava, other places to the North of Kerala they call it koonthal. Despite it's popularity, many of my friends cringe at the sight of it. Whew..

How to Clean Squid ( Kanava)
Check this site on complete information about Squid - from cleaning to preparing different squid recipes.

Squid at Kovalam Restaurant


During our last visit to Kovalam, we ordered keep fried Calamari Squid as a starter. The calamari they served in Kovalam was great in taste and just right with the sea side setting.

Where to buy Squid in Bangalore
In Bangalore, there are few seafood restaurants service squid rings as starters. Foodworlds also sell frozen Squid rings in packet. I've never tried it.




This calamari squid recipe is the most common you can find in Kerala cuisine. Here's how I prepared squid.


Ingredients to make Squid thoran:
  • Squid-1/2 kg
  • Onion-3 big
  • Half coconut grated
  • Green chilly-3
  • Curry leaves
  • Chilly Powder-3/4 tsp
  • Coconut Oil
  • Ginger-1 big piece
  • Garlic-4-5
  • Turmeric powder-1/2 tsp
  • Salt-to taste
Follow these easy steps:
  1. Clean and cut the squid in round shape
  2. Grind coconut, garlic, ginger, green chilly
  3. Heat oil in a pan add onion slices , curry leaves and salt
  4. Stir well till the onion become light in color
  5. Add all powder and saute till the raw smell goes away
  6. Now add the squid and the coconut masala
  7. Cover it and cook for 5-8 mts
  8. Serve hot
  9. Yield: 4 serving
Note:  Avoid overcooking squid. You end up eating with a feeling like eating rubber bands.

Friday, November 12, 2010

Moru kachiyathu

Moru kachiyathu Ozhichu Kootan 

This is another simple curry (Ozhichu Kootan) to have along with rice. It's very simple to make and would make a very good combination as a curry. Best for bachelors or when you have less time for sambar or dal or rasam.  


Ingredients :
  • Curd 500ml
  • Coconut 1/2 cup
  • Chilly 4 to 5
  • Garlic 1 to 2 pods
  • Onion or kunjulli
  • Curry leaves
  • Turmeric pdr 1/4 tsp
  • Mustard seeds 1/4 tsp
  • Fenugreek seeds 1/4
  • Cumin seeds 1/4
  • Salt
  • Oil
Grind the coconut,chilly,garlic,onion,cumin seeds and turmeric together to a fine paste and mix it with salt and curd.
Transfer it into a vessel and heat it in a low flame.
Keep stirring till it becomes warm. Do not over heat it. 
Heat oil in a pan,add mustard seeds,fenugreek seeds,onion and curry leaves.
Saute well and remove from heat. 
Mix well and pour this into the mixture.

Pacha Payar Thoran (Long beans) - Achinga





Long beans (Achinga) thoran is yet another veg delight. All thoran use coconut, so does this one. It's a popular dish prepared in most Kerala households.


Scientific name of this yard long beans is Vigna unguiculata subsp. sesquipedalis.

These long string beans grow up well in Kerala's tropical climate. It's ideal plant for your home garden or terrace garden. This creeper are a good source of p
rotein, fiber and vitamins. Get organic, start planting these in your garden.


In most vegetable shops you can see these pencil-thin achinga secured with rubber bands. Whenever I see the fresh green payar in department stores, I get tempted to buy it. What about you?


Ingredients to make Payar Thoran:
  • Longbeans 1/4 Kg
  • Coconut 1 to 1 1/2 cup
  • Turmeric pdr 1/2 Tsp
  • Green chilly 3 to 4
  • Red chilly (for seasoning)
  • Shallots 2 to 3
  • Curry leaves
  • Mustard
  • Water
  • Salt
  • Oil
How to make Payar Thoran



  1. Slice the long beans into thin pieces.
  2. Grind together coconut, shallots, green chilly and turmeric.
  3. Heat oil in a pan and add mustard seeds, curry leaves and sliced shallots.
  4. Then add the grounded coconut and salt.
  5. Stir well and add the sliced beans into it.
  6. Mix all together and sprinkle 1 table spoon of water into it and cover it well.
  7. Cook it in low flame.
  8. Remove from the stove and serve hot.



Tip:
Avoid overcooking. The taste lies in it's color and crunchiness.


Happy cooking!!

Marina

Orappam

What is Orappam?

Orappam is a delicacy of Catholics in Kerala, most of us remember having it during Christmas or Easter in our childhood days.

It used to be long process at that time when our grandmothers used to make them, they manually squeeze the coconuts to get the milk and pound the rice and even burn coconut shells and place them on top of the pan to bake the Orappam. Now it is all simplified and used all canned products and Oven to make Orappam.

This receipe is for all those people who still remember eating orappam.

Ingredients
1 cup of rice flour
1/4 kilogram melted Jaggery(you can substitute sugar with Jaggery) Y
1 egg
Coconut milk taken from one coconut
1 tbls spn ghee
1/2 t spn cake Jeera/caraway seeds
1/2 t spn cardomom powder
1/4 tspn nutmeg powder
10 cashews broken in to pieces


Take half of coconut milk and add 1 cup of water to it and boil it. for 10 minutes.

Beat the egg and add the rest of the coconut milk, melted Jaggery, rice flour, spices and the ghee. Mix well. Add the boiled coconut milk along with the cashews.

In a thick bottom pan, heat the above mix on medium heat, stirring often. It will get lumpy as you cook and that is ok. Once the mix forms a thick lump( ie, there is no more liquid) put in to a 7 inch buttered cake pan. Level the top with a spoon.

Pour the coconut oil on top.

Pre heat oven to 350 degrees F( 170 C). bake it for about 20 minutes till the top is golden brown. Take it out of the oven and cool for 10 mints. Cut it in to slices and serve