CONCLUDING MAPPILA CUISINE

It has been wonderful journey through this marvellous cuisine……. The distinctive taste of Mappila Cuisine has been heavily influenced by the faraway traders, from various countries like Portuguese, British, Dutch, Chinese, French, Arabs, etc., who regularly visited this region…….. Arab influence on this cuisine is more pronounced……. Other than the recipes I have written about there are so many wonderful recipes that I must mention here…….

Puttu This is made throughout Kerala…… These are steamed, cylindrical, coarsely ground rice flour & grated coconut cakes……. Mappila speciality is that Puttu is layered with seafood/meat.

Pathiri : These are rice flat breads……. Pathiris are served on special occasions & are served with meat curry.

Muttasirka : This is another Malabar delicacy which is served with spicy scrambled eggs & meat curries.

Arikadukka : Mussels are stuffed with an aromatic rice & coconut mixture…… Marinated in a spicy batter……. & finally deep fried.

Koondal Kadaku Phokuvadu : Masala squid & mussels.

Chemeen Porichattu : Marinated prawn fry.

Chattipathiri : This is made in both sweet & savoury variations …… These are baked, layered flatbreads with rich filling, very similar to Italian Lasagne.

There are many more such wonderful recipes. Thus, in this way, the legacy of the sea faring traders from ancient times continues to live on in this exotic cuisine of Malabar region – MAPPILA CUISINE.

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MUTTA MALA & PINJANATHAPPAM

CONTINUED……..

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Mutta Mala and Pinjanathappam can be served separately or can be served together to create a sweet combo.

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NOTE : To make Mutta Mala, ensure that egg yolks contain no trace of water…… Also pour beaten egg yolks from a certain height so that it falls in a thin stream into the boiling syrup, otherwise egg yolks will form lumps if poured from too close.

To make Pinjanathappam, ensure that egg whites & egg yolks are separated neatly so that not a drop of egg yolk falls into the egg whites…… In this way, it will come out white with flecks of cardamom.

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PINJANATHAPPAM

(EGG WHITE PUDDING)

This is an authentic Malabar dish…… This is especially made during Ramzan period.

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INGREDIENTS : 6 egg whites, sugar syrup, a pinch of cardamom.

DIRECTIONS : Cool down the sugar syrup left over after making Mutta Mala……. Take the egg whites kept aside while making Mutta Mala & beat well…… Add cardamom powder & enough sugar syrup to it……. Beat till it is frothy…….

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Take a pressure cooker and heat water in it….. Take a round steel box & coat the inside with a little ghee…… Pour the beaten egg white mixture into it……

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Cover the box & steam it in the pressure cooker till it is firm…..

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Remove the box from the pressure cooker….. Cool & remove Pinjanathappam…. Cut into desired shape…… Serve this wonderful subtle tasting pudding.

NOTE : One can also add in 1tbsp milk powder into the egg mixture.

MUTTA MALA

(EGG GARLAND)

This dish is very similar to a Portuguese dish “Fios de ovos”……. Egg yolk is cooked as thin filaments in sugar syrup…… It is particularly popular during Ramzan period & is normally had as a snack.

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INGREDIENTS : 6 eggs, 1 cup sugar, a pinch of cardamom, 1-2 cups water.

DIRECTIONS : Carefully separate egg yolks & whites……. Save the whites for further use…… Beat the egg yolks & keep aside.

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Sugar syrup : Boil water in a pan…… add sugar & boil, stirring occasionally, till one string consistency is attained….. add a pinch of cardamom powder.

Take a coconut shell & make a small hole in the bottom……

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Cover the hole with a finger and pour beaten egg yolk into the shell……. Remove the finger & rotate the shell in circular motion over the syrup……. Egg yolk will fall into the syrup in thin stream….. Boil for few seconds…… Reduce the flame….. Sprinkle some water on it (otherwise the syrup will thicken)……. Carefully remove the filaments of egg yolk from the syrup…….. Increase the flame & continue making Mutta Mala in batches until all the yolks are used up…… Serve.

NOTE : Instead of coconut shell, one can make small holes in a disposable glass and use it to make Mutta Mala.

SULAIMANI TEA

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Historically, it is said that Prophet Mohammed drank this tea with black pepper and dates added to it…… Later Arabs made slight changes like adding sugar to the tea, called it Sulaimani, and continued the tradition of drinking it.

While in other parts of Kerala – one can get Kattan Chaya (black tea) without any additions, in Northern Kerala – Sulaimani tea is popular…… Specially after a heavy meal like Biriyani…… This tea is believed to help in digestion……

INGREDIENTS : 1/2 – 1 tsp tea leaves (depending on the strength of the tea leaves used), 2 cups water, 3-4 tsp sugar (or according to taste), fresh lemon juice – according the taste.

DIRECTIONS : Boil water in a pan….. Add tea leaves, cover and immediately turn off the flame….. Brew for 3-5 mins according to taste….. Strain the tea into cups….. Serve hot with sugar & lemon juice.

NOTE : For variations, one can use various spices like cardamom/ cinnamon/ mint/grated ginger either alone or in various combinations……. But must use the spices in very little quantities so that the flavour of the tea is not overpowered…… Also instead of sugar, jaggery/honey can be used.

DAHASAMANI

(HERBAL DRINKING WATER)

This is medicated herbal water which, in Kerala, is preferred instead of water with Biriyani or any rich food……. Dahasamani promotes easy digestion, is a natural thirst reliever, is excellent for cooling the body & purifies blood…….. It is usually available in local markets……. It is prepared by mixing dry ginger, coriander seeds, cloves, cardamom, sandalwood, puncture vine, vetiver, mimosa catechu, sapanwood.

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This mixture of herbs is added to drinking water……. Boil 5 litres of water in a pan…… Add 1 tsp of Dahasamani….. Boil away….. The herbs bestows a beautiful deep pink colour to the water…….. Remove from heat……. Strain……. This can be drunk throughout the day.

If the mixture contains sapanwood (pathimukham) more, then the resultant drink is attractive pink…..

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And if the mixture contains mimosas catechu (karingali) more, then the resultant drink is brownish colour…..

COURTESY : Mini Mahesh

NOTE : The said importance of the ingredients …….

Dry ginger (Chukku – in Malyalam) : Lowers cholesterol….. Helps to relieve diarrhoea, stomachache, flatulence, indigestion, etc.

Coriander seeds (Malli) : Helps in improving indigestion, flatulence, diarrhoea…… Controls bad cholesterol, blood sugar….. Assists digestion, etc.

Cloves (Grambu) : Heals tooth decay & bad breath …… Used for treating digestive & respiratory disorders, etc.

Cardamom (Elakka) : Aids digestion….. Cures digestive disorders, etc.

Sandalwood (Candanam) : Being a coolant, it is very useful in gastritis…… Relieves burning sensation in hands & feet……. Used as an antiseptic, etc.

Puncture vine (Njerinjil) : Used as diuretic, aphrodisiac…… Aids in relieving nerve disorders…. Soothes nerves….. Purifies blood….. Provides relief from acidity, constipation, etc.

Vetiver (Ramacham) : Used for making medicated drinking water which aids digestion….. Purifies blood….. Relieves excessive sweating……. Removes bad body odour …… Helps relieve stress, etc.

Mimosa catechu (Karingali) : Used for treatment of sore throat, diarrhoea, etc.

Sapanwood (Pathimukham) : Helps in quenching thirst….. Is antioxidant, antibacterial, diuretic….. Purifies blood….. Cures respiratory ailments, jaundice,etc.