Author: Shailaja Nair

Yam Curry

Yam Curry

by Shailaja Nair ♥ 0 Leave a Comment

Amorphophallus paeoniifolius or elephant foot yam, known as chena in Malayalam and jimikand in Hindi, makes a really tasty curry when cooked with coconut and tamarind. I love the texture of yam and eat this curry with freshly steamed idlis or crispy dosas.

Ingredients

(Serves 4)

Yam 300 g, sliced long

Red chilli powder 1 tsp

Turmeric powder 1/2 tsp

Coriander powder 1/2 tsp

Salt to taste

Fresh coconut 1 cup, grated

Green chillies 2

Onion 1 medium, roughly chopped

Tamarind pulp 1 tbsp or soak about half a lemon-sized lump in water for 15 minutes and extract the pulp

Curry leaves

Coconut oil 1 tsp

Mustard seeds 1 tsp

Method

Add the yam pieces with the dry spices and salt to a pressure cooker. Add enough water to cover the yam and cook for 10 minutes — 3 whistles on high heat and low heat for about 8 minutes.

Grind the coconut, chopped onion and green chillies in a blender. Add to the cooked yam.

Add the tamarind pulp and curry leaves and cook on high heat for 5 minutes. Adjust the salt to taste. Switch off the heat.

Heat the coconut oil and add the mustard seeds. When it stops sputtering, add to the curry.

Serve hot with rice, idlis or dosas.

Maida Pottu (Sweet Dumplings)

Maida Pottu (Sweet Dumplings)

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I was introduced to this recipe at our cooking class in middle school. The teacher had us making these delicious fried dumplings to be eaten during recess. I have loved them since then. They are light, tasty and easy to make.

Ingredients

(Serves 4)

All-purpose flour (maida) 2 cups

Baking powder 1/2 tsp

Milk 250 ml

Egg 1 large

Sugar 3/4 cup

Oil for deep frying

Method

Mix the flour, baking powder and sugar.

Break the egg into the mix.

Add the milk and make a smooth batter.

Heat the oil in a wok and drop a little bit of the batter in. It should form a ball and rise to the top.

Drop the batter into the hot oil, a ladleful at a time and fry till they turn golden brown on either side.

Serve as a snack.

Kerala Peanut Snack

Kerala Peanut Snack

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The best place on earth to enjoy the monsoons is Kerala at the tip of the Indian peninsula. And there’s is no better snack during those rainy days than peanuts roasted with curry leaves and coconut oil. And I make it in the microwave making it an extremely healthy option as I use just 1 teaspoon of oil for a cup of peanuts.

Ingredients

(Serves 3)

Raw peanuts with skin 1 cup

Fresh curry leaves, a few sprigs

Coconut oil 1 tsp

Salt to taste

Red chilli powder 1/2 tsp

Method

Wash the curry leaves and dry it with a kitchen towel. Transfer to a microwave safe dish.

Add the peanuts to the dish.

Add the oil and mix well.

Microwave for 2 minutes. Stir. Microwave for another 2 minutes. Stir. Microwave for 1 minute.

Add the red chilli powder and salt. Mix well. Use your fingers to crush the curry leaves, which will be crisp by now.

Cool and store in an airtight container.

Soy Bean and Tomato Curry

Soy Bean and Tomato Curry

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This curry made of soy chunks and puréed tomatoes is not only extremely tasty, it is also a dish increasingly relevant in the current pandemic. One of the food groups that has become more important among the global population is protein. It is what you should have more of if you want to lose weight, of course. It will also help you regain your energy and strength if you have been unfortunate to contract Covid-19. And soy is a huge source of protein. Most important, it is delicious.

Ingredients

(Serves 4)

Soy chunks 1 cup

Tomatoes 3 large, puréed

Onion 1 large, sliced

Ginger 1” piece

Garlic 4 cloves

Yoghurt 1 cup, whipped lightly with a fork

Cream 2 tbsps

Coriander powder 1/2 tsp

Red chilli powder 2 tsps

Cumin powder 1/2 tsp

Turmeric powder 1/2 tsp

Biryani masala 1/2 tsp

Vegetable oil 1 tbsp

Salt to taste

Method

Soak the soy chunks in boiling water for 5 minutes and drain.

Heat the oil in a heavy-bottomed wok and fry the onions till they become translucent.

Crush the ginger and garlic in a pestle and add to the wok.

Fry till the raw smell of garlic disappears. It will take about 2 minutes.

Add the puréed tomatoes to the wok. Fry till oil leaves the sides of the wok.

Add the spice powders and salt. Add the yoghurt.

Add the soy chunks.

Add 1 cup of water and cook till the gravy thickens. Cover and cook for 30 minutes on medium heat.

Serve with rice, chapatti, or naan.

Chicken Tikka Masala

Chicken Tikka Masala

by Shailaja Nair ♥ 0 Leave a Comment

I love this Indian dish that has its origins outside India. Having conquered the UK palate and overtaking fish and chips as the quintessential British dish, it is now increasingly available in restaurants in India and around the world. I still love the version available in London, which is where I first encountered it. I have tried to replicate that taste from memory as the pandemic has made travel well nigh impossible. The dish I made yesterday is my eureka moment. I have cracked the trick to making delicious, mouthwatering Chicken Tikka Masala.

Ingredients

(Serves 4)

Boneless chicken breast 250 g

For marinade:

Turmeric 1/2 tsp

Red chilli powder 2 tsps

Yoghurt 1/2 cup

Vinegar 1 tbsp

Salt to taste

For the curry:

Tomatoes 4 large

Onion 1 large, sliced thin

Ginger 1” piece

Garlic 5 cloves

Fresh cream 2 tsps

Turmeric 1/2 tsp

Red chilli powder 1/2 tsp

Coriander powder 1/2 tsp

Cumin powder 1/2 tsp

Biryani Masala 1/2 tsp

Salt to taste

Vegetable oil 3 tbsps

Butter 1 tsp

Method

Cut the chicken into cubes. Wash, drain and marinate in the ingredients given above.

Leave in the refrigerator for at least 30 minutes. I leave it overnight as I feel it makes the chicken more succulent and allows the spices to permeate through the meat.

Heat the vegetable oil in a heavy-bottomed wok and fry the chicken pieces for about 3-4 minutes till they are lightly browned. Keep it aside.

Add the butter to the oil and fry the onion slices till they are translucent.

Pound the ginger and garlic together in a pestle. Add to the pan. Sauté till the raw smell of the garlic disappears.

Purée the tomatoes in a blender. Add to the wok.

Cook till the water evaporates. Add the cumin powder, coriander powder, red chilli powder and biryani masala. I prefer the biryani masala instead of garam masala as it gives the gravy a tangy flavour.

Add 1 cup of water and add salt to taste. When the gravy comes to a boil, add the fried chicken cubes. Cook for 5-6 minutes till the gravy thickens.

Garnish with the cream and serve hot with basmati rice or naan or bread.

Tomato Garlic Rice

Tomato Garlic Rice

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This is an adaptation of my friend’s recipe that I first tasted when I was in my 20s. She served it with fried chicken. I sometimes serve it with potato wedges or baked chicken tenders.

Ingredients

(Serves 4)

Basmati rice 2 cups

Tomatoes 6 medium

Garlic 7 cloves, crushed

Coconut oil 2 tbsps

Salt to taste

Method

Soak the rice for 10 minutes. Drain.

Blanch the tomatoes in boiling water, skin them and purée in a blender.

Heat the oil in a heavy-bottomed pan and add the crushed garlic. Fry but don’t let the garlic burn.

Add the drained rice and fry for 2 minutes.

Add the tomato purée and mix well.

Add 2 cups of water and salt to taste.

Cover and cook on low heat till the water is totally absorbed and the rice is cooked.

Serve hot.

Fried Chinese Potatoes (Koorka)

Fried Chinese Potatoes (Koorka)

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The tuber known as koorka or Chinese potato in Kerala — botanical name Coleus rotundifolius — is a perennial herb native to Africa. I remember my mother making it occasionally and revelling in the delicious taste and firm texture of the dish. The Chinese potato is neither from China nor is it a potato. It belongs to the mint family.

I rarely cook it as it is difficult to clean and peel and leaves ugly black stains on the fingers. In Kerala, however, now you can get it delivered cleaned, peeled and sliced. So I cooked it and enjoyed both the cooking and the eating.

Ingredients

Koorka or Chinese potato 200 g, sliced

Garlic cloves 3, crushed

Onion 1 medium, sliced

Curry leaves, a few sprigs

Turmeric powder 1/2 tsp

Chilli flakes 1 tsp

Salt to taste

Coconut oil 1 tbsp

Mustard seeds 1 tsp

Method

Steam the koorka with salt and turmeric powder in 1/2 cup water in a pressure cooker for two whistles. Let the cooker cool naturally and open it. Continue to cook till the water evaporates.

Heat the coconut oil in a wok and add the mustard seeds.

When they stop sputtering, add the onions.

Add the garlic and curry leaves.

Add the cooked koorka and the chilli flakes.

Cook on low heat till the koorka is slightly crisp on the outside.

Serve with chapatis or rice.

Mango, tomato, onion salsa

Mango, tomato, onion salsa

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I consider this summer in a bowl. It is a very welcome dish in the hot months and works well as a starter with nachos or chips and a side dish with pasta or biryani.

Ingredients

Mango 1 large, ripe

Onion 1 small, chopped

Tomato 1 medium, chopped

Green chilli 1, minced

Chilli flakes 1/2 tsp

Salt to taste

Method

I use a mango that is firm. It should be ripe, but not squishy. Peel the mango and chop it into small cubes.

Add the chopped mango, onion, tomato and green chilli to a bowl.

Add the salt and red chilli flakes and toss it till everything is mixed well.

Let it rest in the refrigerator for 15 minutes.

Serve with nachos or chips.

Vanilla and Almond Cake

Vanilla and Almond Cake

by Shailaja Nair ♥ 2 Comments

This is a cake that I whip up in 15 minutes and bake for 40 minutes. When guests call and say they will be at my place in less than an hour, I make this for tea and gossip. Goes well with wine as well.

A cake with a bite

Ingredients

All-purpose flour 1 1/2 cups

Eggs 3

Butter 180 g

Sugar 1 cup

Baking powder 1 tsp

Vanilla 1 tsp

Whole almonds 10

Milk 2 tbsps

Method

Cream the butter and sugar together till it is smooth.

Beat the eggs in a bowl and add to the mix. Whisk well to get the air in.

Sift the flour and baking powder together and mix into the beaten mixture.

Add the vanilla essence and milk and mix well.

Pour into a greased cake tin. I used a heart-shaped cake tin for a change.

Arrange the almonds on top. They will sink in as the batter rises in the oven.

Bake in 160 degree C oven for 40 minutes but check after 30. A toothpick stuck into the cake should come out clean.

Cool on a rack and cut into cubes. Serve with tea or red wine.

Jackfruit Biryani

Jackfruit Biryani

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It is jackfruit season in Kerala and the tree in my cousin’s backyard is laden with fruit. She gave me raw jackfruit and my original plan was to cook it the traditional way with coconut. But the smell of fresh raw jackfruit as it boiled was so tempting that I decided to try to make biryani with it. This is a recipe that I developed on the fly and the end result turned out delicious.

Ingredients

Raw jackfruit 300 g, cut into cubes

Turmeric 1 tsp

Salt 1tsp

Basmati rice 2 cups, soaked for 15 minutes and drained

Mustard seeds 1/2 tsp

Onion 1 medium, sliced

Garlic cloves 5

Ginger 1” piece

Green chilli 1, chopped

Tomato 1 large, chopped

Red chilli powder 1 tsp

Coriander powder 1/2 tsp

Cumin powder 1/2 tsp

Curry leaves 1 sprig

Oil 2 tbsps

Water as needed

Method

Boil the raw jackfruit in two cups of water with salt and turmeric till all the liquid evaporates. By now the jackfruit should be tender but still succulent.

Heat the oil in a heavy bottomed pan. You can use any vegetable oil.

Add the mustard seeds. When the seeds stop sputtering, add the onions. Sauté the onions till they turn golden brown.

Crush the garlic and ginger in a stone pestle and mortar. Add this to the onions. Sauté for a few minutes till the raw smell of garlic disappears. This should take only about 2-3 minutes. Add the curry leaves.

Add the cooked jackfruit to the pan and fry for a minute.

Add the tomatoes and green chilli. Fry for a couple of minutes.

Add the drained rice and mix well. Add the spices and add about 3 cups of water.

Bring to a boil. Reduce the heat, cover the biryani and cook till the water evaporates. By now the rice will be cooked.

Switch off the heat and let it stand for 10 minutes. Serve with a green salad or mango salsa.