CONCLUSION…. COCHINI JEWISH CUISINE

Even though Cochini Jews observed their religious customs, their cuisine has always been influenced by local food habits…… Culinary influence of coconut is very much visible…… While making their dishes, they used coconut milk as an alternative to dairy products.

Some more of the Cochini Jewish specialities are as follows…..
Manja Choru : Chicken fat & stock flavoured yellow rice.

Hubba : Semolina dumplings filled with minced chicken, cabbage, celery, onions & coriander.

Chuttuli meen : Pan fried fish with shallot paste.

Pulip : Cochini Jewish usage for salad.

Motta Salada : Sweet made with egg yolk…… This sweet is very similar to Mutta Mala of Mapila Cuisine…….This is served during weddings & bar mitzvahs (coming of age rituals for children).

Cochin Jewish Cakes : This is made from a rich batter of semolina, eggs, sugar, ghee, raisins & nuts….. This is an Rosh Hashanah speciality.

Ural : Wheat pudding very similar to the halwa….. This is had to break fast during Yom Kippur (Day of Atonement).

Chukunda : Tiny fried/baked sweet rice balls.

Achappam : Crunchy flower shaped snack…….similar to Struva, Swedish rosettes.

Sharkkara Ada : Stuffing made with coconut & jaggery is placed in rice dough and steamed in banana leaf…… This is eaten to break the 24 hour Fast of Ab.

Churullappam : Crepe filled with stuffing made with coconut & sugar.

Mooli : A hot drink is prepared by boiling coriander & cumin seeds in water….. Little cardamom, cinnamon & cloves are added….. Served hot with sugar….. This drink is served in those houses observing bereavement.

Cochini Jews have contributed vastly to the the varied cuisine of Kerala.

MERUBA

Meruba is a jewel like preparation which is made with green apples or pears……. This is a very special sweet which is had during the blessings of new fruits (Barkot) on Rosh Hashanah.

INGREDIENTS : 2 large green apples, 1/2 – 3/4th cup sugar, 1/2 lemon juice, few drops rose water.

DIRECTIONS : Peel, core and cut apples into four pieces……. Place apples in a vessel….. Cover with sugar (don’t mix)….. Cover the vessel and keep in the fridge overnight…… Next day take out the vessel from the refrigerator…… Sugar will melt and will get mixed with the juices coming out of the apples…… Take out the apples from the liquid and keep aside….. Boil the liquid….. When the liquid reaches boiling point, add in the apples……. Cook for 10-15 minutes on medium heat….. Stir occasionally…… Take off from heat……Cool…… Again remove apples from the syrup…… Boil the syrup again….. Add apples, cook for 15 minutes & cool again….. Keep repeating this procedure for 2-5 times till apples become almost translucent……. Remove apples from syrup…… Now boil the syrup till it is golden & thick like honey……. Return apples to the syrup….. Simmer on low heat for 3-5 mins…… Cool…… Mix in few drops of rose water…… Store in tightly sealed jar.

NOTE : Sugar syrup should be boiled under supervision so that it does not caramelise…….. Adjust sugar according to taste…… Too much of rose water will make sugar syrup bitter….. If stored syrup hardens, one can soften it by warming a little.