Meen Vattichathu (Hot & Tangy Fish Curry)

Meen Vattichathu is a fish dish specific to Kerala. As the English name suggests, it is hot with lots of chillies and tangy with lots of cocum. The curry is usually served with rice as a side dish or as an accompaniment with tapioca or even with vattayappam or you can savor it with whatever you feel is appropriate. 

I have given a slight twist to this fish curry; tomatoes are not part of the basic recipe, but i have added them to give a thicker consistency to the gravy and to reduce the heat of the chillies. A tablespoon or two of coconut milk is another option to reduce the heat (the taste doesn't change with both these options but enhances the taste as per our tastebuds).

In Kerala, fish curries are usually prepared using an earthen pot......and i have followed the protocol :-)

the recipe

fish, marinated with 1/2 tsp each salt, turmeric and chiily powder - 500 gms

small onion - 8 + 3 

ginger - 2 inch piece

green chilly - 2 (kanthari mulaku gives a very good taste but beware of the side effects)

mustard seeds - 1/2 tsp

fenugreek seeds - 1/4 tsp

curry leaf- 2 sprigs

cocum - 4 - 5 medium sized

chilly powder - 3 tsp 

turmeric powder - 3/4 tsp

tomato - 1 

salt to taste

Oil, preferably coconut oil - 3 tbsp

the method

Pound the 8 small onions, ginger, mustard, fenugreek and chillies (alternatively these ingredients may be crushed in the mixer for 1 second). Keep it aside.

Heat oil in a pan and add the 3 chopped small onion. When light brown add the pound onion mixture. Saute till it turns light brown. Reduce the heat. Add curry leaves, turmeric powder and chilly powder. In low flame continue stirring the chilly powder till the sizzling almost stops. Add the chopped tomato and stir till it is soft. Add 1/2 cup water and cocum. Let it boil for ten minutes in medium flame. Add the fish pieces and salt. Hold the pot on either side and give a lightly swirl to mix the gravy with the fish or lightly stir. Continue boiling in medium flame until the fish is cooked. The time required to cook varies according the texture of the fish. Serve after 2-3 hours.

Beef Stroganoff

A vegetarian version of the recipe can be prepared with mushrooms and meat substitutes for beef are chicken and lamb.

Beef Stroganoff is a Russian dish that evolved during the late 19^th century and has adapted its way into the plates around the world. After reading the recipe from various sources, I had a tendency to prepare a fusion recipe with Indian spices. But I just went with the basics and mildly spiced it with rosemary, which is thoroughly optional.  

It is interesting to note that the recipe can be prepared with whatever is available at home though the name sounds completely strange – well it sounded strange to me when I heard it the first time. Some interesting read about the recipe is found here.

Beef Stroganoff is served on a bed of rice or noodles. I tried it with lightly seasoned pasta and it was fabulous. The recipe serves 4.

Beef – 400 gms

Butter – 4 tbsp ( can be substituted with veg oil)

Veg oil – 2 tbsp

Salt – taste

Garlic – 8 cloves

Onion – 2 big, cut into rings

Carrot – 1 , chopped into round pieces

Celery, chopped (optional) – 2 stalks

Rosemary – ½ tsp

Pepper powder – ½ - ¾ tsp

Sour cream – ½ - ¾ cup ( can be substituted with curd / yoghurt)

Flour – 1 ½ tbsp

The method

Cut the beef into 2 inch long, ½ inch wide thin strips. Heat 2 tbsp butter plus 1 tbsp oil in a pan and fry the beef pieces in batches. Add the remaining butter and oil as and when required till the beef is fried. Keep the beef strips aside.

To the remaining oil add the finely chopped garlic, onion, carrot and celery. When soft, sprinkle the flour and stir till it is completely mixed with the veggies. Add the rosemary, pepper and check salt. Ligthly beat the sour cream and pour it over the veggies in two batches stirring briskly (If you are using curd / yoghurt add 2-3 tbsp water to reduce the sourness). When the cream boils add the meat and simmer for 3 minutes.

To serve

Boil pasta. Heat oil (as required for the amount of pasta) in a pan and add chillies flakes. Add the pasta and toss it.

Place pasta in a plate and top it with Beef Stroganoff.

Nutty Fruity Oats Mittai

the recipe

Oats – 6 tbsp

Sugar – 3 tbsp

Almonds / cashew nutss – 10

Dates – 6

Raisins – 10

Veg oil – 1 tbsp

the method

Lightly roast the oats: for about 3 minutes in a low flame. Chop the dates, raisin and nuts into tiny pieces.

Caramelise the sugar – place the sugar in a flat aluminium pan, let it melt and turn light brown. Add the chopped fruits and nuts and veg oil and cook for 1 minute in low flame. Spread it evenly in the pan. Sprinkle the roasted oats evenly on the fruit and nut mixture and let it stay for 10 seconds. Mix the mixture thoroughly for about two – three minutes till the oats is thoroughly coated with the caramel mixture. Turn off heat. Quickly shape the mixture into preferred shapes. I used the lid of a tiny bottle to make the shape. Use it after the mittais cool completely to get a crunchy consistency. Yields 20 mittais. 

Chocolate & Vanilla Marble Cake

From the very first time I tasted a marble cake, the design has intrigued me. When I learnt how it is done, it seemed quite simple. I prepare the cake both in convection as well as microwave mode. If baked in microwave, the cake does not have crust on the side, but tastes the same and has the same design.

the recipe

flour – ¾ cup (approximately 15 tbsp)

castor sugar –  ½ cup or 12-14 tbsp

baking powder – 1 tsp

vanilla extract – 1 tsp

eggs – 3 (at room temperature)

butter – 75 gms (at room temperature)

cocoa powder – 1 ½ tbsp

milk – ¼ cup

the method

Sift together the flour and baking powder three times.

Preheat oven at 180^oC. 

Prepare a cake tin – apply butter and then sprinkle flour – dust off excess flour (keep the tin in a refrigerator so that the butter doesn’t melt away)

cake mixing

Place the butter in a slightly deep bowl. Use a fork or electric beater and soften the butter. Add the castor sugar 1 tbsp spoon at a time and continue whisking till the mixture doubles in volume. Add the eggs one by one, whisking one minute per egg. When all three eggs are added whisk for another 5 minutes at high speed. Add the vanilla extract and mix well.

Add the flour 2 tbsp at a time and mix with a wooden spatula. When the flour is thoroughly mixed, divide it into two portions.

Mix the cocoa powder in ¼ cup milk. Add the mixture to one portion of the cake mixture and mix well.

Use two slightly big spoon - one for the vanilla mix and one for the chocolate.

Place one spoon of vanilla mix in the middle of the cake tin (don’t flatten). Then place one spoon of the chocolate mix on the vanilla. Again place the vanilla mix. Repeat the process alternatively till both the mix is placed in the middle of the cake tin. Using the back side of the spatula or the pointing finger, dig into the middle of the chocolate and vanilla cake mix and make swirls with some gap till the end of the tin. The cake mix would have evenly spread. Pat the sides of the tin to get rid of air bubbles. Bake it in the pre heated oven for 22 – 25 minutes. Once the top has formed crust use an aluminium foil or aluminium plate to cover the tin to prevent burning.

French Onion Soup

You need not have a French onion to prepare this soup…..it can be prepared from the usually variety.

It is a hot soup with lots of pepper which is balanced with the caramelised onions. The basis recipe is prepared with beef broth, but it tastes with chicken or vegetable stock.