Cod and Couscous En Papillote

Since there was no school on Sundays, my sister and I decided that meant we could sleep in. Our mother did not agree, and we woke every Sunday to the sound of her insistent knocking on the door of our bedroom, as she hurried us to awake and get ready for church.

We would sleepily nudge each other to get up and get bathed first so that the other would have a few more cozy minutes, buried under the covers. Usually this meant we were almost always late, arriving at church bleary eyed and grumpy as we went through the motions, waiting for the service to end so we could get to our Sunday feast and favorite TV shows.

How things have changed! Today, going to Sunday Mass with my little family is one of the highlights of my week and I am always, like my mom, the first one to be dressed and ready, urging T and the  toddler to hurry so we won't miss a bit of the service. Mostly because today as an adult, I understand the significance of the symbols, the meanings behind the motions. Over the years, life's many ups and downs, God has drawn me closer to Him and I hope, He draws me closer still. 

The Golden Gate Bridge- from the beautiful Marin Headlands

In our busy, sometimes unrelentingly demanding week, the peaceful church is a serene, soothing retreat. Joyous hymns raise my spirits and strengthen me ( this one and this are two favorites) I smile when the toddler loudly joins in- the fact that he doesn't know too much of the words doesn't deter him in the least. He usually just makes up his own! The sermon fills my heart and inspires me to be a better person and rise above my flaws, feelings of in-adequacy and petty anxieties. I am reminded of God's enduring, unconditional love for me and my fellow human beings. I leave feeling rejuvenated with a song on my lips and a feeling of contentment in my heart. After mass, the world is more beautiful. 

Today is Ash Wednesday and the beginning of a solemn time when we count down to Easter and the death and Resurrection of Jesus. It is a time of prayer, reflection, and many fast and abstain from things they usually enjoy, during this forty day period before the celebration of Easter. 

Like last year, I plan to give up or at least reduce my consumption of my biggest weakness-sweets.
Unfortunately, since it also happens to be Valentine's day tomorrow, I am surrounded by decadent chocolate cakes and tempting sweets in pink and red hues. Seeing these and the many adorable heart shaped cookies and cakes on Facebook and all my favorite blogs, I almost broke down and baked today, using a V-day themed blog post as an excuse to give in. Then I reminded myself that this is an austere time, a time to grow spiritually, a time for self-discipline, so I resisted.

Instead I decided to post this fish en papillote that the hubs and I made together last Sunday  A simple, healthy and romantic meal and a special day spent together.

After last Sunday's mass, we were thinking about where to head for lunch when the hubs suggested that instead of going to a restaurant how about going to the nearest Whole Foods to pick up some fish and attempt en papillote ( in parchment) cooking. "I don't know how!" I exclaimed. It sounded complicated, and the only similar thing I had seen my mother make was Meen Pollichathu where fish is cooked with spicy masala inside a banana leaf."We'll learn together." said he.

So we did. With guidance from Alton Brown, I was sous chef to the hubs for the afternoon as we sipped wine and cooked together, packaging the fish with herbs, vegetables and couscous in  a sheet of parchment paper. It turned out to be very easy, didn't take much time at all, and was a lot of fun!  There was much drama, excitement and anticipation at the escaping steam when the hubs cut open the package in the end. 

One of the most delightful Sundays ever, and a fresh and delicious meal that although we devoured completely, we didn't feel stuffed, but rather left us feeling energized and light.

A tasty mess! 

The couscous and the carrots absorbed all the juices and flavors and the lemon and onions almost tasted like they were pickled and I found myself eating slice after slice.

I hope you have a wonderful day tomorrow, filled with love. The three of us are a little under the weather, and will most likely be staying in, but we plan to cook something special, maybe try something new, because this was so much fun!

Cod and Couscous En Papillote
Recipe adapted from: Alton Brown here

Ingredients:

• 1 cup couscous ( I would recommend that you don't skip this) 
• 2-pounds cod fillets or whole red snapper, cleaned, head on
• 2 teaspoons salt, plus a sprinkling for the couscous
• 1/2 teaspoon freshly ground black pepper
• 1 small bunch fresh oregano ( we used 1 tsp dried) 
• 1 small bunch fresh parsley
• 1 whole lemon, thinly sliced
• 1 cup thinly sliced red onion
• 2 teaspoons minced garlic
• 1 cup halved grape tomatoes
• 1 cup drained and quartered artichoke hearts ( we didn't use this) 
• A few carrots sliced in half lenghtwise (optional but recommended)
• 1/2 cup white wine 
• 1 tablespoon butter

Special Equipment:

A Baking sheet 

Parchment Paper or aluminium foil ( do not use wax paper) 

Directions:

• Preheat oven to 425 degrees F.
• Rinse and soak the couscous in cold water for about 10 mins, then strain and lay out on a plate, after sprinkling some salt.
• Cut parchment paper into a 15 by 48-inch sheet, large enough in width to cover your baking sheet twice. 
• Fold in half and lay on baking/cookie sheet so that it resembles a greeting card. 
• Open the "card" and lay the fish on the inside layer of parchment so that you can cover it woth the outer flap of parchment.(As though placing the fish inside a greeting card.)
• Generously sprinkle salt and pepper on the fish, on both sides of the fillets or if using a whole fish, inside and out. 
• Place herbs in between the fillets or inside cavity of fish along with half of the sliced lemons, and half of the sliced red onion. 
• Arrange couscous next to fish on all sides. 
• Place minced garlic, and remaining lemon and red onion on fish and lay tomatoes, carrots and artichoke hearts around outside of couscous, creating what Alton describes as somewhat of a wall. 
• Cut up the butter into small chunks and place them over the fish. 
• Pour wine over fish and cover with the outer flap of parchment
• Fold along the edges of parchment paper, to create a package and staples the edges if necessary, so that it won't leak. 
• Bake in oven for 30 minutes. Carefully cut open, keeping away from the escaping steam.

Make sure to serve enough couscous which absorbs all the juices. Along with the carrots it was perhaps my favorite part about this dish.

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Beer Braised Cilantro Chicken Dumpling (or anything) Stew

Wait, what? it's Friday already? Gosh this week just flew past!

How are you all doing? Anyone down with the flu? I heard it's especially nasty this year. Stay warm  and well my friends!

We decided to skip getting flu shots this time, after having been sick immediately after getting the shot for the last two years. So I'm being extra careful. I caught my self edging away from people who sniffle! I have even become one of those people who carries around a clip-on bottle of hand sanitizer (!).

In spite of all this, in case we do succumb to those dastardly bugs (very likely because we have a germ magnet of a three year old who loves to share) I have stocked up on my homeo supply and will be making steaming mugs of masala chai, pepper soups and this stew. Guaranteed to make bleak and depressing days better. Why? because it's chicken stew and it has beer in it.

I'm not too much of a beer drinker, and would much rather sip a glass of wine. But every time the hubs brings home a case of beer, I squirrel away a couple of bottles to cook with. Beer tops wine in cooking, I think and adds a lovely hearty, malty flavor to everything. From pouring onto slow cooking meat, baking super easy beer bread and this chicken soup/stew, I love the many ways that beer can be used in the kitchen.

With the Superbowl this week end I am sure many of you will end up with more beer bottles than you could possibly drink. Use them well.

And while we are talking about the Super Bowl, I felt compelled to share some Super Bowl friendly food ideas:

Grilled Chicken Wings Indian Style
Melted Brie and Bruschetta Dip
Better than popcorn-spicy rice crispies and nut mix
Skillet Pizza with no knead 5 minute dough 
Garam Masala Pulled Pork- feed a crowd!
Pork Vindaloo
Tasty Tuna Cutlets or Croquettes
Easy Kerala Style Chicken Fry - one of the first recipes here!
Whole Wheat Pistachio Cardamom cookies
4 Ingredient quick and easy Nutella Brownies

And now back to this stew/ soup. I do love the dimension of flavor that beer adds to it. But it doesn't have to have beer. It's just a basic, really good chicken stew or soup that I make all the time with what ever I have on hand. All kinds of vegetables can be tossed in, including one of those bags of assorted frozen veggies. This stew helps me use up all kinds of left overs like roast chicken, rice, pasta or even lentils. This time I simmered it with a bottle of beer that was hanging out in the fridge, though you can easily skip the beer and use chicken stock instead. Sometimes I make it with egg noodles, sometimes I plop in bits of dough that absorb the delicious broth and cook into hearty, plump little dumplings. We ate them all up so I didn't have any to photograph, maybe next time, in the next incarnation of this stew that I make too often. 

It might interest you to know how different yet awesomely delicious too is the chicken stew that I grew up eating in Kerala- a gloriously spiced coconut milk, chicken, vegetable or meat stew that is one of my all time favorite dishes. My good friend Prerna Singh of Indian Simmer even features a slow cooker variation of it in her brand new cook book :)

Hurry over to her beautiful blog to win a copy of her first cook book and discover how to cook Indian Food easily and deliciously in the slow cooker.

Recipe for Beer Braised Cilantro Chicken Stew
Recipe by: Rose of Magpie's Recipes
Difficulty Level: Easy

Ingredients:

• Chicken breast tenders or thighs 6
• Pearl onions or shallots 4 ( or you can use 1/4 of a regular onion)
• Garlic 6 cloves sliced into wedges
• Celery seed powder 1/4 tsp ( better to use fresh celery about a handful, chopped, I just didn't have any)
• Cumin powder 1/2 tsp
• Coriander powder 1/2 tsp
• Pepper 1/2 tsp
• Dried Thyme 1/2 tsp
• Carrots 1 cup sliced into thin rounds
• Scallions 2 chopped ( optional)
• Ginger 1 inch piece smashed
• Flour 1 tbsp
• Beer 1 twelve oz bottle ( optional, can use some more chicken stock instead)
• Chicken stock  2 cups ( can use bullion dissolved in 2 cups water)
• Cilantro a handfuls, chopped to garnish
• Oil (I use canola or light olive oil, sometimes one of those herb or garlic infused olive oils)

Directions

• Heat some oil in a skillet
• Sprinkle a little salt and pepper on the chicken breasts and brown the chicken on both sides, don't cook, just brown
• Remove the chicken and keep aside
• In the same skillet, adding a little more oil if required, brown the garlic then the onion, then add the spices and vegetables and stir until lightly browned.
• Add back the browned chicken and stir in the flour. Keep stirring until the flour is slightly turned a light brown and is no longer raw.
• Add the chicken stock and or beer and let simmer.
• If you want to add noodles, pasta or cooked rice, this is the time.
• Check and add salt if required and garnish with chopped cilantro.
• Drizzle some olive oil, if you like ones infused with herbs or garlic, use that, and serve with bread, biscuits, or even over rice.

Note,  If I'm in a hurry this is what I do to save thawing the chicken in the microwave, I use my pressure cooker instead:
Pressure cook the frozen chicken tenders with 1/2 cup chicken stock or beer till thawed and cooked
Heat oil in a skillet and brown the chicken, cut it up with a fork and remove, proceed as above for the rest.

You can also make dumplings and simmer them in the stew until cooked:

Dumplings
1 cup AP flour
1 tsp baking powder
1 tbsp olive oil
salt to taste
Herbs (optional)
Water or milk

Mix the above ingredients with just enough water or milk to make a dough
Roll into small marble sized balls or scoop with a spoon and drop into the simmering stew.
Cover and let the dumplings cook until a skewer inserted into the dumpling comes out clean and the inside is not gummy ( 10 to 15 minutes, the smaller you roll them, the faster they will cook) 

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Kerala Coconut Crab - Njandu Peera Pattichathu

This Coconut Crab dish is one of my mom's specialties, It is mildly spiced and tangy from the Kokum- a kind of tamarind. It is mouthwateringly good and a childhood favourite. This recipe is common among Kerala households and is often made with prawns or the flaked white flesh of other fish like tuna or seer fish.

My mom always made this whenever she chanced upon fresh crab from our neighborhood fishmonger who would drive up with an icebox perched precariously behind his moped. Crab and Kari-meen (Pearl spot fish) were in high demand, and so we were always aware of the extra-special-ness of a lunch with either of these on the table! 

She would usually make it the same way each time. Poaching the crab in a little warm water in which sour Kokum was soaked to infuse it with it's tangy flavour. The water was evaporated to ensure that every bit of the tanginess was absorbed by the crab, usually in a wide, shallow clay pot ( mann chatti) reserved for cooking seafood, that also imparted it's rustic earthiness.

Kokum- used like tamarind to impart sourness usually in seafood dishes

This process of cooking is termed Pattichathu, where delicate seafood is cooked in a little amount of flavorful liquid until all the liquid is absorbed and evaporated.  She then stirred the tender meat gently, along with coconut, tempered spices and curry leaves over a low flame so that the flavours danced together harmoniously. 

When I saw crabs at my neighborhood grocery store I was suddenly filled with all the memories surrounding my mom's crab dish and a deep craving for it, so I immediately decided to make it. Halfway through wheedling the flesh out of one crab and my hands were scraped red. I decided I didn't have to do everything exactly like my mom did, and left the rest of the flesh intact  to crack open at the dinner table, which was actually kind of fun! The rest of the process is quite simple and you can make this with any kind of fish by flaking the meat, and is especially delicious with tiny shrimp. It is also one of the most magical things you can do to a can of tuna, along with this, although of-course it is most excellent with crab. 

We ate it with mounds of rice and a little spiced buttermilk and the tantalizing play of contrasting flavours - the sweet crab meat and coconut, tang from the Kokum, the zing of freshly grated ginger, heat of the green chillies with the crunchy toasted mustard seeds is something you will never forget.

A new friend, the very lovely Jean from Lemon and Anchovies had been cooking with crab too, and I couldn't wait to see what she would make with it, especially since she mentioned homemade pasta and fried Meyer Lemons! To see what Jean made with her crabs go to her beautiful blog here. Isn't it great how one ingredient can be cooked in so many delightfully different ways? Never ceases to amaze!

Update: I thought this recipe deserves an illustration! ( Click to enlarge) 

Njandu Peera Pattichathu ( Crab Shredded and Poached) 

Ingredients

• Crab meat -1 pound or 500 gms of meat 
• Kokum ( Kodampuli) – 3 pieces ( A kind of tamarind, available in Indian stores, else substitute with a marble sized ball of regular tamarind, if you can't find either, just squeeze some lemon before serving for some tang) 
• Turmeric powder – 1/4 teaspoon
• Red chili powder – 1/2  tablespoon
• Grated coconut – 1 cup ( If using frozen shredded coconut like I do, thaw for about a minute in the microwave) 
• Fresh ginger, peeled and grated – About an inch (Do not use store bought ginger paste instead, omit it if you have to) 
• Thai green chillies slit in half – 6-10 
• Warm water for poaching the crab and soaking Kokum- 1 cup for fresh crab (1/4 cup if using cooked crab) 

*Note: I used one and half of a Dungeness crab, which is atleast twice the size of the the smaller crabs my mom cooked in India. I cracked the small legs and kept the flesh intact but extracted the flesh out of almost all the other parts of the shell to make it easier on the diner- aka myself and the hubs!
Also if you are not used to spicy food, please reduce amount of red chilli powder and green chillies to suit your tastes

For the tempering:

• Coconut oil – 1-2 tbsp
• Mustard seeds - 1 tsp
• Cumin seeds- 1/4 tsp 
• Garlic pods, each sliced in half – 8
• Small Pearl onions or Shallots– 3-4 (sliced thin or use half of a red onion instead chopped fine) 
• Dried Red chillies – 3 ( or 1 tsp red chilli flakes) 
• Curry leaves- 8 ( Optional, avaliable in Indian grocery stores. Do not substitute with curry powder) 
• Sprinkle salt to taste

Method

If you are using uncooked crab meat, soak the Kokum in about a cup of warm water in a pot or saucepan ( but preferably an earthernware mann chatti). 

If you are using already cooked crab use less water, only about 1/4 cup, just enough to cover the Kokum pieces in a small cup.

Soak the Kokum until it softens and the water turns a brown colour- about 15 mins

Now add all the ingredients including crab meat with the kokum water and stir gently together- just to flake up the flesh a little. 

Turn on the heat to a medium and bring the liquid to a gentle boil.

Cook, stirring very occasionally till all the water has evaporated

In a separate pan or skillet, heat the coconut oil and just before it begins to smoke, add the mustard seeds and wait for all of them to finish popping. 

Cover with a lid to prevent the seeds from popping all over your kitchen!

Once it begins to slow down to just a few pops, add the cumin and stir until it turns brown and no longer smells raw. Careful not to burn or blacken them.

Add the garlic and lightly brown it, then the onions and golden brown them too. 

Add the chilli powder and curry leaves together and switch off the heat just as curry leaves begin to stiffen up. 

Now add the crab mixture to the tempering in the pan, salt to taste, and stir gently on low heat until the dish is completely dry and flavours are well combined. 

Enjoy with rice and spiced buttermilk ( recipe follows) 

Tastes best the day it's made. 

For the spiced buttermilk

1 cup yogurt

1 cup water

3-4 fresh thai green chillies chopped

salt to taste.

Stir in a little water at a time into the yogurt whisking with a spoon constantly to make buttermilk ( or just use store bought buttermilk- which is usually a little more hard to find than yogurt) 

Stir in the green chillies and enough salt to taste 

Serve chilled or at room temperature, pouring over rice or drinking as is. 

Although traditionally served with rice, I think this crab dish also tastes great with salad and a soft boiled egg.  Even though this dish may sound complicated, the part that will take the longest is the shelling of the crab, and you can just use crab meat instead or even most white, flaky fish as mentioned above. Everything else is quite easy. 

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Pizza for two with quick & easy homemade Challah dough

Growing up in a small town in India, pizza was a special treat enjoyed when we visited the city. This was before Dominoes and Pizza hut opened stores in every neighborhood there with guaranteed 30 mins delivery. Mom would sometimes make pizza as an after school treat, but sadly from store bought crusts that were really bad. We would just pick up and eat the toppings which were always delicious covered with amul cheese  and leave that soggy weak crust alone. Sometimes she would use bread instead which was only slightly better. If only she knew how easy it was to make the crust from scratch! 


Thankfully I have found out how easy and fun it is to turn my kitchen into my own pizzeria. There was a lot of outrage about Pizza being considered a vegetable  on school lunches but I kinda get what they mean! Pizza is the perfect vehicle for whatever you want to get your family to eat. Whether it is loads of yummy roasted veggies or whatever you can find in your fridge. Sausages, left over chicken roast...the possibilities are endless. You will feel an immense sense of power when you see that nobody says no to grilled eggplant if its on a pizza! 

This recipe is from the book that got me baking bread- Artisan Bread in Five.  I make a big batch of Zoe and Jeff's lovey Challah dough several times a month and put it in the fridge to make rolls, sweet breads like this cinnamon caramel bubble bread, and this apple braided bread.. It is my favourite dough because its so easy to make and tastes great in both savoury and sweet breads.  Zoe and Jeff  have come out with a whole book on Pizzas and flat bread with many different types of dough and fantabulous toppings.

I like rolling the dough out thin like New York style pizza, on a large half sheet baking tray for parties since the dough can be made upto 5 days ahead and actually tastes better after a day. When I am making it for just the two of us I use my cast iron skillet. Making it in a cast iron skillet makes the crust lovely and crispy but you can really make this in anything that's oven proof with very simple ingredients. 

I think making a heart shape pizza would be corny but cute for valentine's day and I may just do it but for now here is the recipe so that you can make pizza at home too!

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pressure cooker pork chops kerala style

Valentine's day is coming up and I know I am supposed to post something that involves little chocolate hearts and pink frosting. I may or not be doing that in my next post. But today's post is for everyone who is looking for a great, easy one pot meal idea to cook for your guys for Vday or for a Super Bowl dinner or even an everyday dinner that will knock their socks off.
You know how they say that the way to a man's heart is through his stomach? Well this recipe for Kerala style spicy and tender pork chops is definitely man bait. Cupcakes piled high with frosting might make your girl friends happy. But its no secret that men like their meat. When its this delicious and easy to make so do I!

Pork chops that are tender and flavourful and seem like I have slaved over them all day. I haven't. But I don't have to admit that  :)

This recipe is from my mother. She along with my sister and I are veggie and lentil lovers. My father and brother are serious carnivores and they both love this and request it often and my mom happily obliges because it is so easy to make. When my mom came to stay with us, this is one of the first things she cooked for her new son-in-law too and years later he still remembers "the delicious pork chops your mom made".

This recipe is also popular in a lot of my aunts homes and others in Kerala too although it is not a traditional Kerala recipe. It was probably introduced there by Anglo Indian or British cooks and became popular and later adapted among the pork-loving Syrian Christian community. Another favourite is the Portuguese inspired fiery mouth scorching Pork Vindaloo. This dish is much less spicy and can be made with beef or mutton chops as well. Make it even if you are just cooking for yourself. Leftovers taste even better and this can be easily frozen as well.

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grilled chicken wings indian style for the last few weeks of summer

This has been one glorious summer. Beautiful sunny days just meant to be spent outdoors. Picnics, barbecues  melting ice cream, fairs, trips to the park and the  farmers market and a bounty of fruits and veggies and grilling. Let's not forget the grilling!

Especially when it came with views like this..

and days like these..

This is a picture I love of the little monkey going for a walk (or rather a run!) with his Ammama, after which he brought me this flower, sometimes its a leaf or a twig. Once it was a tiny rock. Toddler treasures! 

But back to the grilled chicken which made this summer complete. Simple to make on a grill or under the broiler or even on a pan on the stovetop. Easy and delicious! 

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KK Challenge: Whole Wheat Chatti Pathiri- Savory layered crepes with chicken masala filling

This is my new favourite fancy party dish, the one that will wow my guests and have them think I am some sort of culinary Goddess. This is my new favourite, "Look T! see what I made for lunch!" dish. I may even make it for breakfast, infact this might be the biggest motivation to get up in the morning!


Chatti Pathiri also called Chatti pathal is commonly made by the Malabar Muslim community in Kerala during Ramadan at Iftar, the period where Muslims break their fast, and also at wedding and special occasions. It can be made with sweet filling as a sweet dish and also made with savory meat filling, it is also called Atti Pathal. (As from Shab's Cuisine) 


What it is- layers and layers of soft, spongy crepes with a spicy masala / or sweet cardamom scented coconut and raisin filled in between them. Malayli's Lasagna is definitely the best description for it! 

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Pork Vindaloo

One of my favourite malayali dishes is pork vindaloo-soft, falling apart pork cooked in lots of garlic and pickling spices- What's not to love? Yes, it may have come from Goa, even originally ( in a completely different form I'm sure) from the Portuguese, but we Syrian Christians claim it as our own. 

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Healthy Spinach Chicken Curry or Chicken Cheera for your New Year Resolutions!

This January you may have seen many new, earnest faces at your Gym. You would  have had to wait patiently to use your favourite elliptical machine. But come February, by when the achy muscles have worn the motivation off the gym will be nice and empty again. Notice I used "you". Unfortunately I am one of those slackers- who are all pumped up in January, after a month of excess and holiday excuses. Or in my case a year of "Hey I just had  a baby ok?" excuses. Now that the baby has turned one, I have run out of excuses :(
I'm hoping this year will be different and that my New Year resolutions for healthier living sticks.

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Chicken Curry in a hurry for Kerala Kitchen

There are those days when you imagine yourself to be the next Julia Child and whip up delicious and elaborate meals with a smile on your face. Then there are those days-when all you want to do at the end of a long and tiring day where everything went wrong, is to eat a hearty dinner and curl up in bed. Those days when cooking, especially a curry with all that frying of onions and masalas, and all the clean up after seems insurmountable.

On those days I call for greasy take out make Pal Pizinja Kozhi Curry ( Chicken curry in coconut milk) an everyday Syrian Christian Chicken Curry that my mom made very often, and now I do too.

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Sweet and Sour Pork with Vegetables- Smoky & delightful

I have been waiting to post this delicious recipe for an awesome sweet and sour pork that a friend sent me long ago. I played around with it quite a lot adding and subtracting until it was exactly how I liked it and so it is very different than it was originally but thanks V for bringing this to me. It is typically Asian with the soy sauce and ginger-garlic-chilly flavour combination. The smoky taste of pork elevates this dish to truly astonishing heights. I have also used this sauce base to make sweet and sour vegetables and sweet and sour chicken as well.

Sweet and sour pork with vegetables
Recipe source: My friend, the teller of stories-V

Ingredients

• Pork- ½ Pound (cut into cubes)
• Vegetables – 1 can or 1/2 packet frozen mixed veggies like broccoli, peas, carrot, beans etc.
• 1 pod garlic- slice thin
• 2-3 Green chillies ( I like the really small, extra spicy thai variety) 
• 1 tsp ginger (minced or use ginger paste)
• Cooking oil – 3 tbsp
• For the pork marinade:
• 2 tbsp all purpose flour
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce (optional)

For the sweet sauce:

• ¼ cup ketchup
• ¼ cup water or chicken stock
• 2 tbsp rice wine vinegar
• 2 tbsp sugar
• 1 tsp pepper
• 1 tsp corn starch 

Method

• Mix ingredients for marinade in a bowl. Add the pork and rub until fully covered.Keep in the fridge for 20 mins or overnight to marinate.
• Take the cooking oil in a wok. Fry the marinated pork well until browned on all sides and the flesh is flaky and not pink. Take out and drain the excess oil. Keep the wok aside but do not wash away the glorious pork juices, we'll use this in a bit.
• Take all the ingredients for sauce in a bowl and mix well till the sugar dissolves and everything is well combined. Keep aside.
• Take the wok you used to fry the pork . Add 1 tbsp of oil. Fry the garlic, and ginger until the raw smell is gone. Now add green chillies and fry on low for a few mins until cooked. Be careful that they don't burn or you and everyone in your house will have a coughing fit!
• Add the can of vegetables and stir fry for 2 minutes or if using frozen vegetables cook as per packet instructions.
• Make some space like a well in the center of the vegetables and add in the sauce. Stir till bubbles appear as the sauce boils.
• Add the fried pork and mix well. Stir till all vegetables and pork is well coated with the sauce.
• If the sauce is a little thin and you want to thicken it, mix the corn flour with about 3-4 tbsp s of water and pour it into the sauce. Mix and let it simmer until it has thickened.
• Serve hot with plain or fried rice.

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Today's dinner-Easy Baked Chicken

Today was one of those days when Jelly Bean didn't want me out of his sight. Elaborate cooking plans on these days, with a squirming baby attached to my neck and arm will not work. So instead of having Geek get us more In-and-Out's delicious, really delicious burgers dripping mayo, I surprised him with this easy-peasy, totally awesome baked chicken. With a prep time of about 60 seconds and then tossed in the oven for 50 mins-what else can you ask for? Not even In-and Out!

Easy Baked Chicken

Recipe adapted from: Kim D on Recipezaar.com here

Ingredients

• 4 chicken breasts/ or tenderloins, (if you get them with skin they will crisp nicely)
• 1/4 cup olive oil. (You could also use melted butter if you're feeling naughty :)
• 1-2 teaspoon Seasoning-All salt (like McCormick's Seasoning salt, I used Mc Cormick's garlic powder and Beef stew seasoning  )
• 1 tsp pepper
• 1 tsp dried Oregano (optional) 

Method

• Preheat oven to 400°F.
• Take a shallow baking dish and pour half of the olive oil into it.
• If you want you could also lay some slices of onion, tomato and chopped garlic
• Now place the chicken breasts
• Pour the remaining olive oil/butter over the chicken
• Rub the seasoned salt or other seasoning over the chicken.You could also add some herbs like thyme and rosemary if you prefer.
• Bake for 50-60 minutes or until cooked through but don't over cook, as they might be tough.

Verdict:
The chicken was tender, juicy, cooked perfectly. I served it over some frozen beans which I cooked in the microwave per manufacturers directions, with some salt and pepper in the same dish (corning ware) that I'd baked the chicken so that it was covered in the lovely baked juices.
I cooked the potatoes too in the microwave,  for about 5 minutes on High after cutting them into cubes or whole, after poking holes in them with a fork and rubbing them with some oil and salt. After 5 minutes switch off the mirowave and let sit for 1-2 minutes. If they feel like they are not done simply nuke them for a few minutes longer. Microwaved potatoes taste just like they have been baked and are soo easy! This is the only way I cook potatoes now.
This baked chicken offers many variations. Next time I will try seasoning the chicken with lemon juice salt  and pepper. This chicken can be served over rice, with pasta, in a sanwich with freshly baked bread, in soups etc.

Edited on 17th Nov 2010 to add:
This has become my go-to recipe whenever I'm exhausted after a day of running behind our little crawling monkey who is all over the place. I made it again tonight when the thought of slicing and stirring made me want to cry. Today I used:
2 chicken breasts ( I buy a big pack of individually ice glazed chicken breasts from costco and defrost in the microwave)
1/4 th spoon of lemon pepper
1 tsp of oregano leaves
1/4 tsp of pepper powder
A light sprinkling of adobo goya seasoning salt
1/4 cup of gralic infused olive oil
1 whole russet potato cut into cubes

I also spread some of the garlic infused olive oil on some bread (or use regualr olive oil and just rub a fresh garlic glove cut in half over the bread) and put it on a cookie sheet in the oven during the last 10 mins to have some garlic bread on the side as well. Easy and delicious dinner and I barely had to cook it!

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Chicken Curry in Coconut Milk

The curry is spicy and rich and since the chicken is cooked ( preferably in a pressure cooker) with the spices and coconut milk, it becomes tender and absorbs all the flavours. Commonly called Pal Pizincha Kozhi Curry, this is a family favourite, as it is in most homes in Kerala and you are sure to have tasted it, with rice, appam, or chappatis if you are from Trichur and a Syrian Christian. It goes especially well with the layered buttery soft Malabar Parathas that I picked up conveniently frozen and microwave ready, from the Indian grocery store, and also with rice, appams, stringhoppers, rotis and even bread.

With coconut milk being available in tins nowadays, it is quite easy to make too, though an even easier and much faster version of this curry, can be found here: chicken curry in a hurry


Pal Pizincha Kozi Curry  (Chicken curry in a thick coconut milk gravy)
Recipe source: This is a common preparation in many Syrian Christian homes and one we make very often at home

 Ingredients:

• Chicken ( Cut into medium sized pieces. Can also use about 3 frozen and thawed chicken breasts or equivalent) – 6 pieces 
• Potatoes ( small sized)- 4 ( cubed)
• Ginger paste- 2 tsp
• Garlic paste-2 tsp 
• Onions (medium sized)– 2 (Chopped ) 
• Tomato (medium sized)– 2 (Chopped) 
• Green Chillies – 6 slit into halves (add more or less depending on your tolerance for spice)
• Red Chilly powder – 1 1/2 tsp 
• Turmeric powder – 1 tsp
• Garam masala – 2 tbsp 
• Coriander powder 1 tbsp 
• Coconut milk – 1 cup (Can use tinned or mix 3 tbsp coconut powder in warm water) 
• Oil – 2 tbsp 
• Salt- 1 tsp 

For garnish ( optional) 

• Coriander/cilantro leaves – a small bunch (optional) 
• Mint leaves- a small bunch (optional) 

Method 

• Take a deep dish ( preferably use a pressure cooker) and add the oil. Keep on medium flame 
• When the oil is hot, add the chopped onions and salt and fry till translucent
• Add the ginger garlic paste and keep stirring so that it doesn't get burnt 
• When it turns brown and the oil starts to separate from the onion garlic and ginger mixture, add the spices ( red chilly pwd, turmeric pwd, coriander pwd and garam masala pwd)
• Saute for a minute until the spices get roasted and the raw smell leaves. 
• Add the chopped tomatoes and green chillies slit lengthwise and saute for a couple of minutes 
• Add the cleaned and cut chicken pieces and saute for a couple of minutes so that the pieces are well covered in the masala and the flesh turns whitish. 
• Add the potatoes. Add 1 cup thin coconut milk ( also called second extraction and if using a tin, this is the thinner milk that collects at the bottom of the tin, under the heavier creamy part- I usually turn the tin over and open it, so that I can pour out the thinner milk first. The thinner milk does not curdle as much as the thicker milk) with 1 cup water 
• Close the lid of the pressure cooker and when the whistle blows, lower the flame and simmer for 7 minutes. 
• Alternatively, you may need to cook it for about 15-20 mins if you are not using a pressure cooker. The potatoes should now be soft enough for a fork to go through easily. 
• Now add the creamier, thicker coconut milk ( also called first extraction) 
• The chicken curry is ready to serve and if you want you could garnish it with coriander and mint leaves.

Sometimes the thicker milk is added first which then curdles creating a thicker consistency which come prefer. I prefer not to do this since I use tinned coconut milk which tastes a little weird when it curdles.

You can also make this curry vegetarian by substituting the chicken for potatoes and adding some hard boiled eggs at the end. I also make this with channa beans, capsicum  and potato during lent time. It is also made with beef.

If you like this, try out the much easier chicken curry in a hurry which tastes a lot like this but takes much less time since you just add everything to the pressure cooker and let it cook- no frying

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Stew in Coconut milk or Ishtoo

This "ishtoo" is typical to Syrian Christian homes in Kerala and I try to make this with Appam whenever family visits, especially for breakfast at Easter or Christmas.Stew with crispy lacey Palappams is an integral part of family gatherings and most definitely on special occasions. It is quite simple to prepare with coconut milk being easily available in tins but incredibly tasty especially if you like coconut milk based curries.

Traditional Syrian Christian Coconut Milk Stew
Recipe source: My mother and mother-in-law

Ingredients:

1. *Mutton 500 gms or Chicken 1/2 Kg ( Omit to make vegetable stew)
2. Onion-1 (large or 2 medium)
3. Green chilly- 3-4
4. Ginger - small piece about half the size of your thumb, smashed with a pestle ( no need to slice)
5. Curry leaves- a few about 5-6
6. Thick Coconut milk 1 cup
7. Cinnamon sticks (patta) 1
8. Cloves (karayampoo) 4
9. Cardamom (elakka) 4
10. Whole Peppercorns 4-5
11. Diced vegetables likes potatoes-2, carrots-2 are traditional but nowadays people also add beans, peas, corn, mushroom etc. especially if making a vegetable stew

Optional, for my mother in law's spicier variation: ( omit for traditional white coloured stew):

1. Garlic cloves 3
2. Coriander powder 1 tsp 
3. Turmeric powder 1/4 tsp
4. Garam masala powder 1/2 tsp 

Optional for garnish:

2-3 small onions ( shallots) or half a regular onion sliced thin and 4-5 curry leaves fried in a tbsp of ghee or coconut oil

Method:

1. Heat oil (I prefer coconut oil mixed with a little canola oil). Splutter cinnamon stick, cloves, cardamom and pepper
2. Fry thinly sliced onion, salt to taste, smashed piece of ginger, curry leaves and slit green chillies until onions turn transluscent ( they should not turn brown)
3. Now if you want the  spicier yellow coloured stew like my mother in law makes, add and lightly fry the garlic, and then the spices mentioned - coriander, turmeric and garam masala and saute just until till spices no longer smell raw.
4. Add mutton/chicken and stir fry for about 5-10 mins and then add the chopped vegetables
5. Add 3 cups water ( can reduce water if you want a thicker gravy) and 1/4 cup coconut milk and cover and cook ( I use a pressure cooker)
6. When done- (usually for chicken 10 mins after the whistle goes, the meat should be white and cooked through, a fork should go through the potatoes and carrots easily), reduce flame pour first extraction thick coconut milk (or 1 cup thick coconut milk from a tin), and simmer for 10-15 mins on low heat stirring occasionally so that the coconut milk does not curdle
7. For added flavour you can fry curry leaves and 2 small onions till brown in 1 tbsp ghee/ coconut oil and pour on top.

* - You can choose to leave out the chicken or mutton to make a vegetable stew.

Stew is traditionally served with Appams or Idiappams  but it is also great served with soft warm bread rolls or rice too.

If you like this and coconut milk based curried check out my favourite super quick and easy chicken curry in coconut milk ( which I also make with just veggies)

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Sweet and sour pork with vegetables

Ingredients

1. Pork- ½ lb (cut into cubes)
2. Vegetables – 1 can
3. Cooking oil – 3 cups

For the pork marinade:

1. 2 tbsp all purpose flour
2. 1 tbsp rice cooking wine (optional)
3. 1 tbsp soy sauce

For the sweet sauce:

1. 1 tbsp ginger (minced)
2. ¼ cup ketchup
3. ¼ cup water or chicken stock
4. 2 tbsp vinegar
5. 2 tbsp sugar

Method

1. *Marinate the pork in the ingredients for marinade
2. Take 3 cups cooking oil in a wok. Deep fry marinated pork at 375-400 degrees. Take out and drain the excess oil.
3. Take a bowl. Add all the ingredients for sauce. Mix well till sugar dissolves. Keep aside.
4. Take another wok. Add 1 tbsp of oil. Add the can of vegetables and stir fry for 2 minutes.
5. Make some space in the center of the vegetables and add in the sauce. Stir till bubbles appear (begins to boil).
6. Add the deep fried pork and mix well. Stir till all vegetables and pork is well coated with the sauce.

*Marinate-Mix ingredients for marinade in a bowl. Add the pork and rub until fully covered.Keep in the fridge for 20 mins

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Biryani- Mom's recipe

Fragrant, rich and delicious Biryani is the perfect meal to make when you are having lots of people over. It may look impressive and complicated but is quite simple to make and combines meat and rice in one dish- so it's a complete meal and no other accompaniment is necessary, You may want to serve a cool raitha salad (recipe follows) or some papads but that is completely optional.


Whenever I make biriyani, I remeber a trip I made to Hyderabad- the homeland of biriyani!

Hyderabadi biryani made in the "Dum" style is very popular but I sampled biryani all over hyderabad and I kept comparing it to my mom's which I think is the best biriyani in the world! Ofcourse you are free to disagree if you must- but only after you make it and taste it.

Here are some pictures from our visit to the beautiful Charminar and the delightful lad bazaar where there are stalls upon stalls selling bangles of every hue  that all of us, especially my bangle crazy friend Q just could not resist! 

Chicken Biriyani

Recipe Source: My Mom

Time taken: 1 hour Serves:4

Ingredients

1. Basmati Rice-1 cup (wash, soak for 5 mins and drain)
2. Patta (Indian bay Leaf-Leaves of the Cinnamon tree) 1
3. Cloves- 2
4. Cardamom-2

Method

1. Splutter these in little ghee, add rice & fry for 3 -4 mins
2. Add 2 1/4 cup of water.
3. Add salt for taste and pressurecook for one whistle. Switch off the flame and keep for 5 mns without opening lid.
4. After 5 mins, put the pressure cooker in your sink and run cool water on the lid to release all the steam. Once the steam has been fully released, open lid , and spread the cooked rice on a large plate
5. Squeeze little lime over the rice for flavour and also so that the rice won't stick and form clumps

For the chicken masala

• Chicken 1/2 kg (soaked in 1/2 cup curds)
• Onion- 3 large 
• Green chilly- 5 to 8 depending on spice tolerance
• Tomato- 2 medium
• Turmeric powder-1 tsp
• Coriander powder-2 tsp
• Garam masala- 1 1/2 tsp
• Mint and coriander leaves-  a handful
  
• Ginger garlic paste- 1 tbsp
  

Method

1. Sautee the onion and green chillies, stirring ocassionally till the onions turn a little brown. Keep to the side of the vessel.
2. Sautee ginger and garlic paste, add turmeric,  garam masala and coriander powder and continue to stir
3. Add tomatoes and mint and coriander leaves, and stir
4. Add chicken with curds
5. Heat in a pressure cooker till done. ( About 2-3 whistles)
6. Open the lid and let it simmer till excess water dries up and oil floats on top
7. Rub little ghee in a baking dish
8. Spread 1/2 rice, then gravy and rest of rice in layers
   
9. Cover the dish with a wet cloth and bake at 350 F for about 30 mins

Garnish with fried onions, raisins and cashews.
Serve hot with boiled eggs, pappad and curd salad (raitha) 
Other accompaniments could be fried fish, cutlets or kebabs.
Oh and don't be afraid of left overs, biryani tastes even better the next day after the flavors have had more time to blend.

Cucumber Tomato Raitha

• 1 cucumber peeled and chopped fine or coarsely grated
• 1 firm tomato- seeds removed and chopped ( optional) 
• 2 cups curd or yogurt ( Stirred till smooth-low fat or full fat-either is fine as long as it is plain/unflavoured. Even thick greek yogurt can be used for awesome results)
• 1/4 tsp salt or to taste
• 1/4 tsp pepper
• 1/8 tsp red chilli powder

Method:

• Mix all of the above in a bowl. Garnish with chopped mint leaves if desired. Serve chilled with biriyani, pranthas, kebabs etc. Store covered in the fridge for a day or two.

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