KOJAGIRI KHEER

Kojagiri Purnima, an auspicious day, is the full moon day that falls in the month of Ashvin (September-October) of the Hindu calendar…….. Purnima means Full moon…….. Kojagiri Purnima marks the end of Monsoon season……. Pathare Prabhu community enjoy Kojagiri kheer very much……… They eat this kheer after sighting the full moon…….. According to Ayurveda, the end of Monsoon season aggravates pitta (acidity)…… To balance the pitta, cooling foods like beaten rice, cold milk, etc. are recommended.

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INGREDIENTS : 2 cups milk, 1/2 cup poha (beaten rice), 1/2 – 3/4 cup sugar, a pinch of saffron, 5-6 cardamoms, few cashew nuts, few resins.

DIRECTIONS : Boil milk in a thick bottomed pan on high flame…….20180927_100352.jpg When the milk starts boiling, reduce the flame…… Keep stirring the milk……. In the meantime, wash the poha…..20180927_100459.jpg Soak the poha in water for five minutes…… After about ten minutes of boiling the milk add soaked poha…… Stir…… After about five minutes add a pinch of saffron…….20180927_100657.jpg Stir…….. After about five minutes, add sugar…… Stir……. Crush the cardamoms………20180927_101128.jpg When the kheer reaches desired consistency, add crushed  cardamoms, cashew nuts and resins…….20180927_101043.jpg Stir…….. Remove from heat…… Cool……20180927_101238.jpg Refrigerate….. Serve garnished with cashew nuts & resins.

NOTES : One can use any dry fruits……. One can have this kheer warm too…… Adjust sugar according to taste.

APPE

Appe are small and sweet and is made with semolina……… Pathare Prabhus generally make them during varIous festivals…….. Appe get their unique look due to being cooked in appe pan that has depressions…… Delicious appe can be served as dessert or can be had as snacks with tea or coffee.20180719_230937.jpg

INGREDIENTS : 1 cup Semolina, 1 cup milk, 1/2 cup sugar, 3 tsp ghee, 1 tsp poppy seeds, a pinch of cardamom powder, a pinch of nutmeg powder, few raisins, oil for frying.

DIRECTIONS : Soak semolina in warm milk for at least an hour……. Now add sugar, ghee, poppy seeds, cardamom powder, nutmeg powder and raisins…….20180706_164302.jpg Gently mix the batter…… Leave aside the batter for at least half an hour……. Batter should be of dropping consistency.20180719_230446.jpg

Heat oil in the appe pan……..20180719_230635.jpg Drop batter in the depressions and fry on low flame…… When the appe’s lower surface becomes golden brown, turn them so as to fry the upper surface…..20180719_230746.jpg Serve hot.20180719_230835.jpg

NOTE : Increase/decrease sugar according to taste……. If required, add milk to batter to get dropping consistency…… Can add chopped dry fruits according to taste.

TAVSALI

Cucumber Cake is called by East Indian Community as Tavsali……. Tavsali gets its name from the Konkani word Tavshe……. Tavshe means cucumber……. Very easy to make, the texture of Tavsali is light, moist and soft……. Cucumber cake is generally made from large and ripe yellow cucumbers.

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INGREDIENTS : 1 large cucumber, 1 cup semolina, 1 cup jaggery, 3/4 cup fresh grated coconut, 4-5 green cardamoms, cashew nuts as needed, coconut oil/ghee.

DIRECTIONS : Wash and peel the yellow cucumber…… Cut into half…… Remove the seeds….. Grate the cucumber…… Don’t discard the cucumber juice…… Keep aside….. In the meantime, roast the semolina till fragrant….. Keep aside…. Powder the cardamoms……. Chop few cashew nuts.

Take a bowl……. Mix roasted semolina, grated cucumber with all its juice, freshly grated coconut, jaggery, cardamom powder and chopped cashew nuts…… Mix well to get a batter of medium consistency without lumps……. Keep aside for at least 1 hour.

Take a container….. Grease with ghee……. Pour the batter…….. Heat some water in the pressure cooker…… Keep the container containing batter in the pressure cooker…….20180427_004229.jpg Cover the container………20180427_004410.jpg Cover pressure cooker with lid…….20180408_115910.jpg Steam for 30-40 mins……. Check whether it is done by inserting a knife….. If the knife comes out clean, then it is done……20180427_004502.jpg Cool the cake a little and take out by inverting the container on a plate……20180427_003736.jpg Decorate with cashew nuts…….20180405_204441.jpg Serve warm…… One can also serve it with some ghee/milk…… Cucumber cake can be served wit thickened milk/condensed milk…..20180427_005006.jpg

One can bake Tavsali instead of steaming it……. Bake in preheated oven at 180 degrees for 30-45 mins.

NOTE : If yellow cucumber is not available, then one can use regular green cucumbers……. If using green cucumbers, one does not need to remove seeds…… Increase/decrease jaggery according to the sweetness required……. If the consistency of the batter is too thick, one can add a little milk/coconut milk…… On can use steamer or Electric cooker too.

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.

PAZHAM NIRACHATHU

 (STUFFED BANANA FRITTERS)

This is a very tasty & a must have snack during Iftar.

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INGREDIENTS  : 5-6 bananas

Filling : Same like Unnakkaya

Batter : 1/2 cup maida(all purpose flour), a pinch of salt, 3-4 tbsp sugar, water according to requirement, oil for frying.

DIRECTION : Prepare coconut filling like Unnakkaya & keep it aside……..

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Now peel the bananas & make a slit on one side….. Stuff the slit of the bananas with the coconut filling….. To make a thick batter mix maida, salt, sugar & water in a bowl…. Heat oil…. Dip stuffed bananas in batter & fry on low flame till golden brown….

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Drain onto tissue & serve hot.

Kerala- Mappila(Moplah) Cuisine

Mappila, also known as Moplah, food was influenced by the food habits of Arab traders who came to the Malabar region centuries ago in search of spices….. Later trading groups like the Portuguese, Dutch, British also brought in their influences……. Thus Mappila Cuisine, one can say, is a merger of local & borrowed food traditions…… It uses local ingredients with skills borrowed from other cultures. I will present here some of the typical recipes of this cuisine……

UNNAKKAYA

(BANANA ROLLS )

These are traditional, delicious & sweet snack prepared mainly during the Ramzan days…….

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INGREDIENTS : 4 medium ripe bananas

Filling : 2 cups grated coconut, 1/2 cup sugar,  few raisins, few cashew nuts, about 1/2 tsp cardamom powder, 1 tbsp ghee.

DIRECTION  : Pressure cook  halved bananas. After cooking, cool the banana….peel of the skin….mash it well….. Divide it into equal portions & set aside.

Fry resins & cashew nuts in melted ghee in a pan for a minute ……Add grated coconut & toss well…. Add in sugar & cardamom powder and mix well till sugar starts to melt…..

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Remove & let it cool a bit.

Now take one portion of mashed bananas, flatten it, spoon in some coconut filling, cover it in & seal it giving it a cylindrical shape…….  Deep fry these in oil till golden brown….

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Drain onto tissue……Serve hot.