Fish cutlet is a favorite item of almost every one. It can be relished along with rice based meals either for lunch or dinner or eaten just like that as a snack item along with either coffee or tea at any time of the day. The making of it takes a longer time as it involves removing the bones completely from the fish. But the delicacy of the fish cutlet overcomes the difficulty in making it.!
Cooking Time: 1.5 hours
Pieces : 25 Cutlets
1. Fish ( fish like mackeral, seer fish etc without much bones) : 1.25 kg
2. Onion: 3 ( approximate 200 grams)
3. G. Chili : 6
4. Ginger : 2 ” piece one
5. Garlic : 15 Cloves
6. Coriander and Curry leaves : 1 small bunch
7. Aniseed : 1 Teaspoon
8. Coconut gratings : 0.5 Cup
9. Potato : 350 Grams ( 3 no approximate)
10. Turmeric Powder : 1 .5 Teaspoon
11. Red Chili Powder : 1 Teaspoon
12. Oil : 1.5 Cup ( 300 ml)
13. Eggs : 2
14. Salt : 1.5 Tablespoon
Wash and cut the fish into big pieces. Boil them with minimum water ( 0.25 cup) along with 0.5 tablespoon salt and turmeric powder. Fish should be boiled in five minutes and all the water should be absorbed. Remove the bones and the skin completely and mash the fish and keep aside. After removal of the bones and the skin of the fish, you will get approximately 1 kg of mashed fish. Boil the potatoes for 10 minutes in pressure cooker and mash them well and keep aside. Chop the onions, g. chili, ginger and garlic cloves into fine pieces.
Take a big frying pan and keep over medium flame. Pour first 0.25 cup oil for frying. First add the aniseed and onion and after onion turns translucent, add the chopped green chili, ginger and garlic pieces. After frying them well, add the coriander, curry leaves, coconut gratings with red chili powder. Finally the boiled, mashed fish with mashed potatoes should be mixed well. The remaining salt should be mixed with it.
Take from stove and add the beaten eggs to it . Make small lime sized balls and shape them of your choice. After making the fish cutlets, keep a frying pan with the rest of the oil over medium flame. Fry the cutlets 6 to 7 at a time and turn them to the other side for them to get cooked well. when the cutlets turn golden brown, take them out.
Tips : If you want fish cutlets to be crisp, you can dip the cutlets first in beaten egg white and then dip them in bread crumbs before frying. This is optional
Rose Cookies known as Achu Muruku in Tamil is one of the favorite items prepared during festivals, especially by the Christians in the Southern part of India as well as in Goa. This dish is sure to get a place in the platter of cookies prepared by the Anglo Indian households during Christmas season. It is easy to make it provided you know the right consistency for the batter as well as the knack of dipping the “Achu muruku mould” ( maker) in hot oil during the preparation. The dish gets the name Rose cookies as the mould resembles the petals of a rose flower. They can be stored in air tight containers for ten days easily.
Cooking Time : 1 hour ( plus 2 hours for soaking and making the wet raw rice flour)
No of pieces : 60 Pieces
1. Raw Rice flour – wet : 4 Cups ( 400 grams )
2. Sugar : 1 Cup ( 120 grams )
3. Egg : 1
4. Coconut milk: 1 Cup ( 200 ml )
5. Sesame seeds : 2 Teaspoon
6. Oil : 750 ml
7. Salt: 0.25 Teaspoon
Heat up the frying pan with oil and dip the achu muruku mould for an hour in hot oil and keep aside. You can put the mould in hot oil for a longer duration also. Soak good quality raw rice (3 cups ) in water for an hour and drain water. Use a blender to get 4 cups of fine raw rice flour. (wet ). Beat the egg well and mix it with sugar, salt and coconut milk. Add the fine raw rice flour to the batter to a consistency which is a bit thinner than the dosa batter. After preparing the batter, heat up the frying pan with oil along with the mould keeping the fire on maximum.
Once the oil is hot, dip the mould in the batter carefully. Dip the mould until it is 3/4th inside the batter and again dip the mould with the batter in the hot oil for frying. After a few seconds shake the mould gently with the help of a fork or any long spoon so that the muruku leaves the mould to fall into the oil for further frying. After a few seconds, turn the muruku to the other side with the spoon to get it cooked evenly on both sides. The achu muruku should be cooked until it is golden yellow in color.
Adding Vanilla essence and cardamom powder to the batter is optional. Even sugar can be either reduced or increased as per each one’s choice. The first few times it is difficult to get the achu muruku to fall easily off the mould into the hot oil on its own and so one should persevere carefully to continue with the rest of the batter till you get crisp tasty achu murukus.
Puttu is a breakfast dish prepared with mainly raw rice and eaten along with Coconut gratings, sugar or jaggery, Banana, milk and ghee etc of your choice. Some people do not have “puttu” without their usual “kadala ” ( chikpea, channa ) curry. Since “puttu” is steamed, it is easy for digestion prepared without using oil etc.
The rice flour can be either made at home in our own blender in small quantities or get it done in the flour mill. If a large portion of puttu is made at the flour mill, care has to be taken to see that it is well fried and preserved for future use. The steaming of the rice flour can be done using a clean muslin cloth in our own “idli ” vessel or using a special “puttu maker” vessel.
Cooking Time : 2 hours ( including the time for soaking of rice for an hour )
Servings : 3
1. Raw rice : 2 Cups
2. Water : 0.25 Cup
3. Coconut gratings : 0. 5 Cup
4. Salt : 0. 25 Teaspoon
5. Sugar or Jaggery : 0.25 Cup
Wash and soak raw rice in water for an hour. Drain out water completely. And
grind it in a blender to make rice flour. Using a sieve, fine rice flour can be obtained. The rice flour need not be very soft for “puttu”. In an empty skillet, get the rice flour fried lightly for about 5 minutes till the dampness of the rice flour goes. Dissolve the salt in the water in a cup and sprinkle it over the flour and knead it thoroughly. The rice flour becomes soft to the touch and it should resemble bread crumbs.
Now it is ready for steaming. In the special puttu maker,one tablespoon of the coconut gratings should be first put at the bottom of the cylindrical vessel and then the soft rice flour added and finally coconut gratings on the top. It takes nearly ten minutes to get the rice flour steamed well. Ifyou are using the cloth in the regular “idli maker or cooker, you can put the entire rice flour and allow it to get steamed for ten minutes. Adding sugar or jaggery to the puttu depends upon one’s taste and choice.
Tips: Some persons like to add hot ghee, cardamom, ripe banana or hot milk to the steamed puttu. Preparing “kadala curry” to go with the puttu is another recipe itself.
Paaya is a food dish prepared with the leg bones called trotters of either goat or sheep cooked over coal or wood fire for a long time in the old days along with the regular ingredients and the result is an awesome curry which goes well with Idli, dosa, appam, idiappam and bread. But the best combination is “paaya and Idli” only. Since the fur in the legs need burning and washing with water, the cleaning itself is a laborious affair.
Moreover cooking the bones well for a longer period in a pressure cooker makes them soft and so many people prefer to make it only once in a blue moon. But there are people who love and swear by this food dish “paaya”! These days well cleaned bones are easily available in the market.
Cooking Time : 2 hours
Servings: 6 persons
1. leg Bones (Cleaned and chopped ) : 8 legs
2. Onion : 150 grams
3. Shallots : 100 grams
4. Ginger : 2″ piece
5. Tomato : 100 grams ( approximately 2 no )
6. Coriander and Curry leaves : a few sprigs
7. Aniseed : 1.5 Teaspoon
8. Cumin : 1 Tablespoon
9. Turmeric Powder : 1 Teaspoon
10. Chili Powder : 1.5 Tablespoon
11. Coriander Powder : 1 Tablespoon
12. Coconut paste : 0.5 Cup
13. Salt : 1.25 Tablespoon
14. Gingelly Oil (preferably ) : 1.5 Tablespoon
15. Water : 4 Cups
METHOD : Clean the bones thoroughly with water. Peel and chop the onions,Shallots,Ginger etc. Grate the Coconut and make a fine paste using a blender. Fry lightly in an empty skillet Cumin seeds, Coriander and chili powder. Keep the pressure cooker over medium flame and pour oil. First add the aniseed and then the chopped Onion, shallots, ginger etc and fry them well. Then the chopped tomato can be stirred along with coriander and curry leaves. The cleaned, chopped leg bones along with cumin, T. Powder, Chili powder, Coriander powder and salt should be mixed well in the cooker. Pour two cups of water and pressure cook for 15 minutes. It takes quite some time to get the bones cooked soft and tender. Open the lid to check ( when cold ) whether it is cooked well. Again you can pressure cook the same for another 15 minutes. Since the bones do not disintegrate easily
like the meat, you need not worry about overcooking. Finally add the coconut paste along with another two cups of water and allow it to simmer for 10 minutes.
As the name suggests, Avial is a mixture of vegetables steamed in a simple way with a minimum use of 6, 7 of them with Coconut gratings and coconut oil. Some dishes like “appam”, “avial” etc are mainly prepared in the state of Kerala and being very close to Tamil Nadu, some of these food items are commonly used in the households of Tamil Nadu also. It is a tasty, healthy food dish as it is prepared with many locally grown vegetables along with
a liberal amount of both coconut gratings and coconut oil.
Cooking Time: 30 minutes.
Servings : 5
1. Onion : 1 ( 50 grams approximate)
2. G. Chili : 5
3. Cumin Seeds : 1 Teaspoon
4. Coconut gratings : 1 Cup
5. Coconut Oil : 1.5 Tablespoon
6. Water : 1 Cup
7. Salt : 1 Teaspoon
8. Vegetables : 6, or 7 veg out of the following vegetables mentioned
1. Unripe mango ( small ), 1 Drumstick, 1 Unripe banana, one small piece of ashgourd or pumpkin, 2 Egg plants (brinjal), 1 carrot, 4,5 beans, a few cluster beans, a small piece yam
Wash and dice the vegetables of your choice and put them all in the small
cooker along with water, salt, coconut gratings and cumin seeds. Chop the onion and the green chili and add them. Pour the coconut oil over it and pressure cook them over moderate flame for 5 minutes or give three whistles.
Tips : If raw mango is not available, use 0.25 cup thick curd just before taking the cooker off the stove. Grinding the coconut gratings along with cumin seeds, onion and green chili before adding to the vegetables for cooking is optional.