ROSHAN's CUCINA

Scandinavian Rosette Cookies - Achappam with Maida

Christmas is just over ..... but my hang over is still on. Out of the various snacks i prepared, i just left out Achappam. I just think it is difficult and i keep on postponing. This time i took the Rosette iron from my mother in law and was searching for the recipe. The proportion should be correct, otherwise, the batter wont leave the iron. That is when i came across the European version which used flour / maida instead of rice flour. Since Achappam requires fresh rice flour you dont have any short cut using store bought roasted rice flour. So the Scandinavian version was just right for the lazy me. I tried it today and the first one was a flop. I think i overheated the iron before dipping it in batter. Rest is what you see in the picture.

This is just another reason i would like to say never give up. Even if you follow a recipe strictly, sometimes we should use our intuition and logic to get it right. Not for just recipes, but everything in life - I believe.

You can prepare these rosette cookies if you have a rosette iron. If you dont have one, use a cookie cutter of any shape (star, flower, heart, rounds, ovals, etc) and hold it with a tweezer.

ingredients for the rosette cookies

flour / maida - 150 gms

egg - 1 large

milk - 150 ml + 25 ml if need be

vanilla essence or rose essence - 3/4 tsp

salt - 1/4 tsp

sugar - 1 tsp

vegetable oil for frying

ingredients for dusting

sugar - 4 tbsp

cinnamon powder - 1/2 tsp

method

Take a narrow bowl. Just wide enough to dip the rosette iron / mould. Place the egg, salt and sugar in it and whisk. Add milk little by little until all milk is used. Add the flour little by little as done for a pancake until the flour is fully used. Add the essence. I used rose essence. You can use according to your choice. Place the batter in the refrigerator for 15 minutes.

Heat oil in a deep pan. When hot, place the iron in the oil. Make sure the iron is moist free, otherwise you can see some explosions. When the iron is medium hot, say 1-2 minutes, lift it from oil, shake off excess oil and place it in the batter, such a way that the batter does not cover the top of the iron. (If it is covered the cookies wouldnt leave the iron while frying). Place the iron covered with batter in the oil and gently shake it continuously. Also, use a broad knife to help the rosette cookie leave the iron. Gently slide it away from the iron. Do the entire process in low to medium heat, otherwise, the cookies will turn dark. Once the rosette is golden brown drain it from oil. Repeat the process. You may not be able to use all the batter to prepare cookies because the batter needs some elevation to coat the iron. Use up the balance batter by spooning it into oil.

For the dusting - Place the sugar and cinnamon in a mixer and powder it. Place the sugar mix in a sieve and dust it generously or as per your taste.

Fish Mappas - Karimeen Mappas

Karimeen Mappas

Mappas is a vinegar infused coconut milk curry prepared with fish or meat as the main ingredient. Meat or fish is first seared to seal the proteins and then it is cooked in the gravy to make it more flavorful and firm.

Duck mappas is the famous among all meat mappas while karimeen mappas is the famous within the fish circle. Mappas can be prepared using any other soft flesh whole fish like pomfret (akoli or maachan) or using fish fillets from sear fish or red snapper. The gravy is a really tasty one even without fish. So you can use your freestyle method to use this recipe with anyother ingredient like paneer, potato or soya chunks - Vegetarians, hope you hear me.

ingredients for the recipe

4 whole pearlspot / karimeen - cleaned and scored

salt - 1/4 tsp

turmeric - 1 large pinch

oil - to sear the fish

for the gravy

3 tbsp coconut oil or vegetable oil

15-20 small onions / shallots, thinly sliced

2 green chilly, slit

2 sprigs curry leaves

turmeric - 1/3 tsp

chilly powder - 2 tsp

pepper powder - 1 tsp

coriander powder - 3/4 - 1 tsp

2-3 tomatoes - cut into rounds (as seen in picture)

Coconut milk (1st extract) - 3/4 cup (use 3/4th of a large coconut or 1 coconut) - the gravy has to be thick

Coconut milk (2nd extract) - 1 cup

vinegar - 3 tbsp

salt to taste

Karimeen Mappas | Fish in Spicy Coconut Milk Curry

ingredients for the recipe

4 whole pearlspot / karimeen - cleaned and scored

salt - 1/4 tsp

turmeric - 1 large pinch

oil - to sear the fish

for the gravy

3 tbsp coconut oil or vegetable oil

15-20 small onions / shallots, thinly sliced

2 green chilly, slit

2 sprigs curry leaves

turmeric - 1/3 tsp

chilly powder - 2 tsp

pepper powder - 1 tsp

coriander powder - 3/4 - 1 tsp

2-3 tomatoes - cut into rounds (as seen in picture)

Coconut milk (1st extract) - 3/4 cup (use 3/4th of a large coconut or 1 coconut) - the gravy has to be thick

Coconut milk (2nd extract) - 1 cup

vinegar - 3 tbsp

salt to taste

method to prepare fish mappas

Step 1 - Sear the fish

Mix the salt and turmeric and rub it on the fish. Keep it aside for 5 minutes. Heat oil in a pan and place one fish at a time. The pan and oil should be very hot (take care while placing the fish). Sear it for one minute on one side and try to lift the fish using a spatula. Dont force the fish to come out. Since it is on high heat, the fish will leave the pan once it is seared. Turn the fish and sear the other side also and remove from pan. Repeat the same process with the remaining fish.

Step 2 - Preparing the fish mappas

Heat 3 tbsp oil in an earthern pot. Add the shallots and green chillies and stir till translucent. Add curry leaves, turmeric, chilly and coriander powder. Stir in low flame till the raw smell is gone and the spice powder sizzle. Add the tomatoes and gently stir till soft. Try to retain the round shape so that you can use it to garnish the mappas.

Prepare this recipe in low to medium flame. Slow cooking bring out the flavours of all the ingredients and it also results in a thick gravy.

When the tomatoes are soft add vinegar and salt. Give a gentle stir and cook till vinegar is fully incorporated into the masala. This also prevents the coconut milk from curdling. Add the second extract of coconut milk and bring it to a boil. At this stage you can add the pepper powder. Simmer it for 5 minutes.

Add the seared fish and cook till done. Check salt and taste. Turn to low heat and add the first extract of coconut milk. Lift the pan by holding it on two sides and gently shake it, so that you dont distrub the fish. It is after all basking in mappas glory. Do not let the curry boil after adding the first extract of coconut milk. Lift and gently swirly the pan again so that coconut milk is evenly distributed. Turn off heat and cover it with a lid. Serve after half an hour.

This is a mildly spiced curry. If you are preparing a meat mappas, say duck mappas, beef mappas, chicken mappas or a mutton mappas just avoid using tomatoes, instead, add 3 more tbsps of vinegar and 2 large onions more.

The picture you see in the background is Meat Chops

Phirni - a rice dessert

hi everybody,

I prepared Phirni and was determined to post it today itself. As always, the photo session was a very hurry one. I thought i could convert the video into photo. I couldn't. So you may have to click on it to view.

Phirni is a thickened rice dessert with a nutty flavour from the almonds and pistachios.

the recipe

Milk - 300 ml

Rice flour (Idiyappam flour) - 3 tsp or 3tbsp raw rice soaked & ground to paste

Sugar - 3 heaped tbsp + extra if u need

Rose essence - 2 drops or Rose water - 1 tsp

Cardamom - 3

Pistachios and Almonds - 15 each slivered

Rose petals - optional

Water - 3 - 5 tbsp

the method

Make a paste by mixing the rice flour and water. Heat milk in low flame and add the rice paste and mix well. Stir continuously in low flame till the rice flour is fully incorporated with milk. Taste it. When milk turns to a thickened consistency, like a condensed milk, add sugar, cardamom powder and rose essence. Continue stirring. Taste it. If you need more sugar add it. Add 3/4th of the slivered nuts and stir and taste it to check whether the rice flour is fully cooked. Turn off heat. Continue stirring to prevent the formation of lumps. When warm, spoon the phirni into pudding / dessert bowls. Cover and chill for 1 to 2 hours. Take it out of the refrigerator and garnish with remaining nuts and rose petals.

This is a very simple recipe. Make sure you keep all the ingredients and serving bowls ready before you start the preparation.

I'll try to upload a photo soon (instead of this video).

cheers

roshan

Wattalappam - Srilankan Coconut Cream Custard

Wattalappam is a Srilankan dessert prepared using coconut milk & jaggery which is a regional take on the basic milk-egg custard. The sugar that gives sweetness to the traditional custard is replaced by jaggery / palm sugar that gives a nice concoction like flavor. Wattalappam is spiced with nutmeg instead of the usual vanilla.

I have been reading Wattalappam recipes from various sources for quite a number of years but the number of eggs made me dizzy. All the recipes I have come across for the pass 4 or 5 years have had 10 eggs. I came to know about Wattalappam from a television program in which also, the person adds 10 eggs.

I knew i had to find an alternative by adding some thickening agent. Then I decided to reduce the liquid content so that I would require only lesser number of eggs. Finally I reworked everything and came up with this recipe which has just two eggs.

You can serve 8 -10 people moderately or just 8 scrumptiously or just four generously…

I prepared one bowl full (in picture) plus 4 ramekin sized cups. Serve Wattalappam with fruits or nuts to make it more filling. We had it plain.

The old recipes I read had only nutmeg as a spice. Recently I saw the addition of more different types of spices like, cardamom, cinnamon or a combination. I guess nutmeg is traditional ingredient and so i have added only nutmeg. The custard is very good, wobbly, velvety and had a melt in the mouth consistency.

the recipe

eggs - 2
jaggery - 200 gms
cream - 100 mil
hot milk - 100 ml
coconut - half of a medium sized one
nutmeg - 1/3 of a whole nut

I coated the bowl with jaggery so that it is easy to get it out once it is chilled and it is more sweet with that extra syrup.

Step: 1 - Extract the coconut milk - Grate the coconut or cut the coconut into chunks and put it in a mixer jar and run it for few seconds. Pour the hot milk. Grind the coconut till soft. Pour it through a sieve and extract coconut milk. Keep it aside. (do not add more water)

Step: 2 - Melt the jaggery with 1 tbsp water and strain it to get rid of any impurities.

Step: 3 - Pour the coconut milk into the melted jaggery and mix quickly. If it tends to form lumps, heat it in low flame till the jaggery melts.

Step: 4 - Lightly beat the eggs in a bowl.

Step:5 - Pour a 2 tablespoons of the coconut-jaggery mix into the eggs to temper the eggs. Tempering means stabilizing the temperature otherwise the eggs will curdle. Once it is mixed pour the egg mix into the coconut-jaggery mix and stir well.

Step: 6 - Grate the nutmeg into the custard.

Step: 7 - Strain the whole mix.

Pour into a bowl coated with jaggery and steam it for 20 - 25 minutes. Make sure half of the bowl is immersed in water.

Let it cool at room temperature. Chill it in the refrigerator for an hour or more and serve. Steaming time differs with quantity.

This pudding can also be baked by placing it in a water bath ( by placing the wattalappam bowl on another bowl half filled with hot water).

enjoy!

A compilation of James Bond Title / Theme music & other JB musings

I know this is a food blog… but I wanted to put some thoughts over here today….which is a spur of moment thought…but it did take some time to find out the original youtube links without advertisements.

I searched for the hashtag #JamesBond on Twitter today for an official purpose and saw the theme song for Skyfall by Adele ( in Mashable) that was trending (http://mashable.com/2012/10/04/adele-skyfall-james-bond-theme-video/).

I listened to it and I just couldn’t stop listening to it and also went to Adele’s website (http://home.adele.tv/). The reason may be because the lyrics were readable and something like a singalong.

It is the 50th Anniversary of James Bond movies today and I am a fan of many JB guys especially Pierce Brosnan, in JB as well as other movies like Mamma Mia. I have wondered what the zodiac of these guys are. A short research result concluded not the same.Anyways if you would like to hear the title / theme of other James Bond movies from 1962 onwards a compilation is here.

http://www.youtube.com/watch?v=icrNkmf9uyQ&feature=fvst

Another way to Die – Quantum of Solace

http://www.youtube.com/watch?v=Nfc9GLxlhEw

You Know My Name - Casino Royale

http://www.youtube.com/watch?v=V_pCcBm400Y

Die Another Day – Die Another Day

http://www.youtube.com/watch?v=WtceXbKIfd0

The World Is Not Enough - The World Is Not Enough

http://www.youtube.com/watch?v=z_K-sE8gy4c

Tomorrow Never Dies - Tomorrow Never Dies

http://www.youtube.com/watch?v=bkBYVNrjjIs

GoldenEye – GoldenEye