Thursday, 10 March 2016

Taste of South India!






Though I am not a culinary blogger nor is this a food blog; however I am tempted to post these two popular recipes from the South, sent to me by a reader. One is a popular non-vegetarian dish from Kerala the other vegetarian dish which is popular in Tamilnadu and Kerala.

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Thalassery biryani

Thalassery biryani is a rice-based dish blended with spices and chicken. As it is the only biryani recipe in Kerala cuisine, it can also be called Kerala biryani. The main difference between Thalassery biryani and other biryanis is that it uses only Khaima/Jeerakasala rice – a short grain, thin rice which is also called biryani rice in Kerala. The dish does not use basmati rice as others do. Biryani is an exotic dish of Mughal origin, but this variant is an indigenous recipe of Malabar. It is a symbol of the cultural amalgamation of Mughal and Malabari cuisines. The Mughals brought the cuisine from Samarkand, and later variations of biryani developed in different parts of India. Thalassery biryani may have come to the region due to the influence of the Muslim rulers of Mysore and Arkot. Thalassery biryani is a cultural embodiment and is the reminiscent of foreign influences in Malabar. It is also a reminder of Mughal-Arab cultural influence in north Kerala due to trade that lasted for many centuries and the emigration to the Middle East of locals from 1970 onwards. Besides Thalassery seaport was an export trade centre for spices, where a convergence of European, Arab and Malabar cultures met.

How to make Thalassery Biryani at home?

Ingredients:
*Boneless pieces of Chicken *Kaima rice *Big onions *Tomato and green chilli *Ginger and garlic (grated) *Tumeric powder, garam masala & chilli power *Bay leaf, cinnamon and cardamom *Yogurt, salt, curry leaves and sauf.

Method:
*Soak rice for 10 minutes and drain
*Make a paste of chilli powder, turmeric powder, one tablespoon lemon juice and salt.
*Marinate the chicken in this paste for an hour.
*Heat oil in a pan. Shallow fry the marinated chicken and keep aside.
*Heat ghee in the pan. Add bay leaf, cloves, cinnamon, sauf and cardamom. Wait for them to crackle. Add one sliced onion. Add the soaked rice and water. Pressure cook till the rice is ¾ done.
*Heat ghee in the pan. Add the remaining onions, green chillies slit length-wise, ginger garlic paste and stir well. Add chopped tomato pieces and cook for a minute.
*Add freshly chopped coriander and mint leaves. Next, add garam masala powder, yogurt and salt. Allow the mixture to cook well.
*Now, add the fried chicken pieces. Cover and cook the chicken in the gravy.
*Take a heavy-bottomed pan and add this chicken along with gravy and serve.
*Add a layer of cooked rice over it. Sprinkle chopped coriander leaves and lemon juice. Top it with another layer of rice. Add fresh onions, a few drops of food colour, raisins, cashews and serve.


Avial

This is strictly for those vegetarians and non-vegetarians who want who want to skip meat and fish for a bit and tuck into vegetarian delicacies. The art of making Avial is simple. Avial is a dish which is believed to have originated from Kerala which is common in Kerala as well as Tamil cuisine and Udupi cuisine. It is a thick mixture of vegetables and coconut, seasoned with coconut oil and curry leaves. Avial is considered an essential part of the Sadya, the Keralite vegetarian feast.

The art of making Avial is simple.

Ingredients:
*Carrots 100 gm *beans 100 gm *yam 100 gm *drumstick 100 gm *White pumpkin 100 gm *snake gourd 2 *raw banana 8 * coconut: grated *green chilli 1 cup chopped *jeera 2 tbsp *curd 2 tbsp * coconut oil 100 gm *curry leaves 3 sprigs, salt to taste.

Method:
*Cut the vegetables like carrots, beans, yam, drumstick, white pumpkin, snake gourd in thick, long strips and boil them.
*Make a coarse paste of coconut, green chilli and jeera.
*Add curd and this paste to the vegetables.
*Cook well and for seasoning temper it with whole jeera in coconut oil.

Readers who wish to try out different cuisine and taste various types of dishes may try it out. Happy eating!

Also read:   All about food









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Picture Post:
Shree Padmanabhaswamy Temple in Kerala, India
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