Fish curry - Meen Kulambu

Traditions are funny things aren't they,neither can you put up with them nor can you do without them.And in their own way they characterise and make a culture unique. I've never been a huge fan of them and most of the time I follow them just to avoid fruitless and draining arguments.This is something you learn as you grow older,when you're young you question things and try to rebel and as you grow older you realise that tolerating things,more bluntly said indifference, saves you a lot of much needed energy :) Well, these days I look at traditions and customs with interest.As a kid when I found them illogical,I demanded for an explanation,and depending upon the mood of the grown up,I would either be threatened that not following them would bring evil or given a lecture about how I would understand their significance once I get old.Some patient people would tell me that each custom usually had some scientific reasoning behind it.I hope I'll one day figure out the scientific reason behind hanging a lemon on a vehicle or keeping a broomstick under the bed :) I was somehow of the idea ,that being raised in India I had seen it all when it comes to traditions, but I was in for a surprise. Every country seems to have their own share of traditions.Like I mentioned in my previous post my daughter's kindergarten years are over and she had a farewell party on her last day.Surprisingly or I'd rather say miraculously we were in time,I'm sure the whole kindergarten was shocked,we are always late .As we entered, the teachers were very excited and asked me if I was having mixed emotions  about the 'Rausschmiss .Now Rausschmiss directly translates to 'Throwing out'.That's the way things are here, everything from their language,clothes to their cakes, are pretty straight forward and practical,you'd rarely find anything very flowery or sugar coated,I have a separate post about that coming up later :)Coming to the 'Throwing out' part,I could sense the other parents moving about with a feeling of sadness and excitement.So we had an usual farewell party after which the parents were asked to take everything and go out and wait.I had no idea what I was waiting for when the teachers pulled up a big bed and threw it near the door.And then ,they carried the kids one by one and threw them out on the bed as the parents went near the bed to hug each one.The kids were super excited ,with each one demanding to be thrown higher than the previous one.One teary eyed mom standing near me whispered in my ears how it reminded her of her own 'Throwing out', where the kids were made to jump out of a window on the ground floor onto a similar bed.Guess though I didn't understand the reasoning behind the tradition,it would always be a cherished memory for the kids.Made me wonder if that was the whole idea behind some traditions,making memories.After all aren't memories one of those things which keeps us going !!
So now we have two months of holidays in our hands, and I literally have 'Two little monkeys jumping on the bed' :)Guess I'd be posting more sporadically,with both of them at home.Coming to the recipe,over the years my cooking style and taste has changed a lot.But this is one traditional recipe where I blindly follow my mom and Grandmother.This is a traditional south Indian dish. It is so easy to prepare and gives me that feeling of home.......

You'll Need:

Fish - 200 g

For the Masala Paste:

Small onion (shallots) - 7 -9 (peeled and chopped into two)

Tomato - 1 very big(finely chopped)

Coriander leaves - 3 -4 sprigs(finely chopped)

Curry leaves - from one sprig

Coconut - finely chopped -3 tbsp

Garlic - 5 -6 small cloves - chopped

Ginger - a tiny peice(optional)

Turmeric powder - 1/2 tsp

Fenugreek seeds - 1/4 tsp

Mustard seeds - 1/4 tsp

Fennel seeds - 1 tsp

Whole pepper corns - 1/2 tsp

Carom seeds -1/4 tsp(or lesser)

Cumin seeds -  1 tsp

Coriander powder - 1.5 tsp

Chilli powder - 1 tsp

Oil - 2 tsp

For the curry:

Tamarind - about the size of one or two big gooseberries

(soak in a cup of  warm water for 20 minutes and squeeze and drain to extract the juice)

 For the tempering:

Oil - 1 - 2 tsp

Mustard seeds -  1/4 tsp

Fennel seeds - 1/2 tsp

Curry leaves - a few

salt as needed

Method:

-For the masala: Add 2 tsp of oil to a pan ,when it heats up splutter the peppercorns, mustard,fennel ,carom and cumin seeds.Add the curry leaves and garlic.Saute for a minute or two.

-Add the small onions with a pinch of salt and saute for 2 minutes,Then add the Tomatoes along with the Turmeric,coriander and chilli powder and mix well.

-Simmer and let it cook until the mixture oozes out oil.

-Then add the coriander leaves and mix well.Finally add the coconut and saute for another two minutes.

-Remove the mixture off the stove,Let it cool and grind to a slightly coarse paste.

-Extract the juice from the Tamarind.

-Clean and chop the fish.

For the Curry:

-In a vessel add the paste and the tamarind juice and mix well.On a medium heat let the mixture cook for 4 -5 minutes.Check for salt and add as needed.

-Then add the fish and mix carefully.

-Let it cook on a low to medium flame for 10 - 15 minutes until it is full cooked.Do not mix often as the fish might break into pieces.Let it simmer for another 2 -3 minutes.

-In a another pan heat the oil for tempering and splutter the other ingredients.

-Add the tempering to the curry and take it off the stove.

Note:This curry pretty much works with any variety of fish,but the ones with bones taste better.

Thanks for stopping by ! Have a nice day !

Fish Patties - Meen Vadai

It has been a real hectic week with one of the kids falling sick and the other one having a sleepover at her kindergarten. I've never had a sleepover in all my life and when my little one's kindergarten said that they had a sleepover as a part of their farewell,I was a bit sceptical.But her enthusiasm was so contagious that I had to give in.It was fun to watch the almost 6 year old kids standing excitedly with their torch lights and backpacks,and the parents standing tiredly nearby with their makeshift beds.A part of me was happy when my little girl said 'Mummy leave I'm fine' and a part of me was also sad that she's suddenly all grown up and didn't say 'Mummy stay'.Having studied at the same school from kindergarten for 14 years,I find the system here a bit strange.The kids go to kindergarten for 3 years,then they move on to a Primary school for 4 years after which depending on their capabilities and accomplishments they move to different schools until they get to college.I am somehow convinced that most of the deep lasting friendships start in school and when the kids have to keep moving from one school to another, it would be difficult to find and hold on to a friendship.Not to mention the language and cultural barriers that they face with the kids coming from different countries.But on the other hand I guess it would also make them more adaptable and tougher.It's difficult being a parent, a part of you wants them to be tough and independent,and there's this other part which wishes that they'll always need you.Guess it's a long journey,the only way to keep going is to take one step at a time !

Coming to the recipe,this is an all time favourite at home .This is one starter that I prepare when I have guests coming over as it's easy to make and definitely a hit !

Makes 12 - 14

You'll Need:

Tuna or any bone less fish - 200 g (boiled and mashed)

Potatoes - 3 big (boiled,peeled,mashed)

Onion - 1/2 a medium one (finely chopped)

Ginger (grated) - 1/2 tsp(heaped)

Garlic (grated) - 1/2 tsp(heaped)

Green Chillies(finely chopped) - 1/2 tsp

Coriander leaves(finely chopped) - 1 tbsp

Curry leaves(finely chopped) - 1 tbsp

Garam Masala Powder - 1/2 tsp

Red Chilli powder - 1/4 tsp

Pepper Powder  - 1/2 tsp

Turmeric powder - 1/2 tsp

Salt as needed

Oil as needed

Method:
-Boil,peel and mash the potatoes.
-If using fresh fish:Clean,boil and mash the fish as well.Boil the fish with a little water and then simmer until all the water evaporates.If using Tinned fish u can directly drain the oil or water in it and use it.
-In a pan heat the oil and when it heats up splutter the ginger,garlic and green chillies.When they are slightly browned,add the onions and saute until they turn soft.
-Now add the powders,curry leaves and coriander leaves along with salt and mix well.Saute for another 2 - 3 minutes.Take it off the stove.
-Add the finely grated potatoes and mix well.Then add the fish and mix well.Check for salt ,adding more as needed.
-Shape the mixture into small round patties.
-Heat a little oil in a fat pan and shallow fry the patties turning them carefully after 4 minutes on each side.
-You can also deep fry them in oil or just smear some oil on them and bake in a preheated oven at 200 °C for 15 minutes,turning them over once after 8 - 10 minutes.

 Note:
If you wish to make cutlets,dip the patties in egg(one egg well beaten with a fork) and roll them on bread crumbs and fry them.

Thanks for stopping by ! Have a nice day !

Potato Pudding

 It's football season again with the Euro Cup in full swing.The shops are again loaded with T shirts and small horns and everything else that goes with the season.I sort of miss the South American Teams,I even asked my hubby the other day when  Argentina was playing when he reminded me that it was the Euro cup :)I  still remember my initial days in Germany when I was surprised one day when everybody seemed to be blaring their car horns in the middle of the night.It was like a car horn chorus and went on for quite sometime. It was only later that I got to know that it was kind of a ritual and it was their way of celebrating their country's victory.Sort of reminded me of the stories from ancient days where they blew their horns once a battle was won.You hardly see anybody honk their car horns impatiently at you here,in traffic or on the road.Everybody follows the rules even when they know that nobody's watching and the cars seem to move like they are in a procession.It's not just the driving,people seemed to practice discipline and following rules like a regular thing here.

I found it impressive when compared to the chaos back in India. But when I tell friends here about how we sometimes honk when a cow decides to cross a road at its own pace during peak hours,or other stories of day to day chaos they find it interesting .They tell me that they would love to visit India as it's so full of life and colourful,and they find their life more mechanical and boring.

Guess grass is always greener on the other side :)

Coming to the recipe ,I watched this recipe on a TV show some time back.It's a warm dessert and takes no time to prepare.Tastes real yummy and no one would guess that it has potatoes in it.The dish is originally from Himachal Pradesh and since it din't have a name I decided to christen it as 'Potato Pudding ' :)

You'll Need:
Serves 6 - 8

Ghee - 2 Tb

Potatoes - 2 (small,peeled and grated)

Digestive biscuits - 5 (Crushed)

Cornflakes - 4 Tb(crushed)

Dry fruits and nuts - Dates,Dried Figs or Apricots,Raisins,Almonds,Cashew nuts- 1/4 - 1/2 cup

Desiccated Coconut - 5 Tb

Sugar - 3 - 5 Tb(adjust according to taste)

Milk - 400 ml (boiled)(or more if needed)

 Method :
-Crush the cornflakes and biscuits by pulsing them in a blender for a few seconds,Use any Tea Biscuit or Digestive biscuits ,I used Marie Biscuits.
-In a hollow pan,heat the ghee,once it heats up add the potato and saute for a 5 -7 minutes on a low flame.
-Next add the biscuits and corn flakes and mix well.
-Add the coconut and  dry fruits and mix well.
-Add the milk and mix well.Add the sugar and mix well.Check and add more sugar if needed.Simmer for  a few minutes.
-Serve hot !

Note:The dish tends to thicken as it cools,so add a little hot milk just before serving.

Thanks for stopping by ! Have a nice day !

Mango Paneer Kheer

Some time back there was this public building which stood surrounded with scaffolding for what seemed like an eternity.But the poor old building retained it's freshly painted look for just a few days after reopening before people decided to show their rebellion by spraying Graffiti on it.Graffiti doesn't affect you until your kids reach the reading age,until then you see Graffiti with unseeing eyes.I still remember the time my daughter started reading, she would get all excited and try to read the stuff sprayed on the wall. And as if that weren't enough, the reading out was usually followed by a questioning session:

'Mummy what does that mean ? '

'It's a bad word Sophie,ignore it ,you should never use it'

'Who wrote it on the wall ?'

'Some grown up, who was apparently jobless'

'Can grown ups do all that they want,when will I be a grown up ?'

It's then that I look at her and feel, how nice it would be if she would always remain this small little innocent child.'Can grown ups do everything that they want ?',isn't that the trickiest question of all.We have all the freedom in the world but can do nothing with it,but a child with its restrictions leads a more happy and free life.Life and its ironies !!

Coming to the recipe,this is one of my favourite desserts.It's pretty easy to make and sure to be a hit .I usually make it without the Mango.But the Mango season tempted me to add Mango to it and it turned out yummier than I expected.Off to the recipe !

Serves 4

You'll Need:

Whole Milk - 150 ml

Condensed Milk(unsweetened) - 125 ml

Sugar -  2 Tb

Cardamom seeds - 2

Paneer(Cottage Cheese) or fresh khoya - 100 g (grated finely)

Mango pulp(finely ground)  - about a cup

Ghee - 1 Tb

Nuts (Cashew and Almond) -  2 Tb

Method:

-Crush the cardamom pods and take the seeds.Pulse the seeds with the sugar in a blender a few times.

-In a wide mouthed thick bottomed pan,bring the whole milk and condensed milk to a boil.

-When it starts boiling,reduce the heat and simmer on the lowest heat for 20 - 25 mins.Keep stirring it often to make sure that it doesn't get burnt at the bottom.You can do this while your cooking something else so that you can keep and eye on it and stir it .

-Once it's reduced to 3/4 of it's original quantity.Add the sugar and stir well.let it simmer for another 2 - 3 mins.

-Add the Paneer and mix well.Simmer for another 4 -5 mins and remove from the stove.

-In a small pan heat the ghee and add the nuts,when they are slightly browned remove it from the stove.

-Add the nut and ghee mixture to the Paneer Kheer. Let it cool completely.

-Add the Mango and stir well.Chill for a few hours before serving.

Note: Make sure its fully cool before you add the mango.

Thanks for stopping by !Have a lovely day !

Radish Chutney - Quickie

This is a very quick post and a quick recipe. I've wanted to try out this recipe ,ever since I came across it in a magazine. I've never been a big fan of Radish,but it has numerous health benefits.In India I've only come across the white variety of radish,but here we find the cute pinkish red ones which are usually eaten raw.They give the Chutney a real appetizing look.This is the kind of recipe you play with,increase or decrease the quantity of the ingredients to suit your taste :)So off to the recipe...

You'll Need:

Radish - a bunch of red ones or 2 white ones 

Whole Red Chillies - 2 - 4

Grated Coconut - 1/2 cup

Lemon Juice - 1 to 2 Tb

Salt as needed

Method:

-Clean and grate the radish finely.

-Roast the Red Chillies on a pan for a minute or 2.

-In a blender grind the red chillies,coconut,lemon juice and salt.

-Add the grated radish and pulse a few times until ground.

Note:If you find the smell of Radish a bit too strong,you can sauté the grated Radish in a little oil for a few minutes before grinding.

Thanks for stopping by ! Have a nice day !

Palak Rajma - Spinach & Kidney Beans Curry

I recently found a book meant for kids from 10 above in the library.It looked interesting so I decided to pick it up.The book 'A street kid from Tanzania'(original :Ein Straßenkind aus Tansania),talks about the life of a group of little boys who live on the streets of Tanzania.There are lots of small Kids who live on the streets in India too,but we kind of mostly look through them.We see them everywhere on the roads begging,selling things or doing odd jobs,walking barefoot in the scorching heat .I think it's long since any of us asked questions like,who are these kids ? where are their parents? Where do they sleep ? What do they do for a living ?.This book answers most of these questions.I felt that the book was a bit strong for kids ,as a grown up I found myself getting misty-eyed many times as I read through the book.The story is about a little boy who is forced to live on the streets after his Mother dies and his father deserts him.The book talks about the friendship that he builds with similar children and their everyday struggles.The book makes you appreciate the little things in life which we take for granted ,but are actually big blessings.Sadly the author ,Nasrin Siege writes only in German.She works currently with organisations to help Children in Africa.There is and there has always been injustice happening in the World,but it's really bad when Children are subjected to it and are forced to lose their innocence.Sadly there is not much  that anyone can do about it.....

Today's recipe is a very simple recipe,A very healthy and nice way to sneak Spinach into your diet !...

You'll Need:

Serves 4 -5

Rajma/Kidney Beans - 1/2 a cup 

Spinach - 150 g

Onion - 1 medium(finely chopped)

Tomato - 1 medium(finely chopped)

Garlic - 2 tsp(grated)

Ginger - 1 tsp(grated)

Green Chilli - 1 small one(finely chopped)

Coriander powder - 1 tsp

Red Chilli powder - 1/2 tsp

Dry Mango powder - 1/2 tsp

Cumin Powder - 1/4 tsp

oil - 1 - 2 Tb

Cinnamon - a small stick

Milk - 1/4 cup 

Salt as needed

Garam Masala Powder  - 1/4 tsp

Method:

-Soak the Rajma/Kidney beans overnight or for 6 hours .Pressure cook with a little salt and about 1 and 1/2 cups of water until well cooked and soft.

-I used frozen spinach,If using fresh spinach,clean and chop well.Boil it with little water until it is well cooked.

-Heat the oil in a pan and when it heats up add the cinnamon stick,when it splutters add the Ginger,Garlic and Green Chilli and sauté until slightly browned.

-Add the onions and sauté until golden,Next add the Tomatoes and the powder and 2 Tb of water (you can also add the water from the Rajma /Kidney beans)and mix well.Cover and cook for 3 -5 minutes on low heat until it starts oozing out oil.

-Add the Rajma along with the water and spinach and mix well.Check for salt.

-Let the mixture simmer for 5 - 10 minutes.Add milk and let it simmer for another 2 minutes.Finally sprinkle 1/4 tsp of Garam Masala Powder .

-Goes well with Chapathis and Pulaos.

Note: For a richer taste you can replace the milk with cream.

Thanks for stopping by ! have a blessed day !

Turkey Pepper Fry

My blog looked so neglected that I decided to give it a facelift.I wanted to rename it and  was surprised to find that there was either one blog or more than one blog with every possible name that I could think of .I was so frustrated that I even thought of naming it 'Lost in the Dessert' only to realise that even that was taken.Guess I was only left with the name 'Taken' :) It's funny how much a blog name reflects your thoughts.I asked my Hubby if he had any ideas and he immediately came up with 'Snackdown' and 'TasteWars' :)I was so happy that he din't come up with something like 'TasteTrek' or the 'The Big Clang theory'.Surprisingly my 5 year old came up with smarter names likes 'Hunger Games','Dessert Island' and 'Reni the first'.I get it ,I need to cut down her TV time.My sister sent me so many names on WhatsApp like she was firing from a cannon,that I asked her if she was using some tool called the "Autoblognamegenerator'.But unfortunately all of them were taken.Finally I settled with the name 'The Noisy Kitchen' which exactly depicts my Kitchen ,as I've said here :) I did like my previous name 'What's Cooking !',I had come up with it in no time.But there are so many Blogs out there with the same name that I decided that it was time to change.

Coming to the recipe,Turkey back in India was an once a year special .My Mother used to prepare a special Turkey curry ever year on New Year day.But here in Germany we find it easily and I find it like an intermediate between Chicken and Mutton,because I find Mutton a bit strong.This is a very easy and yummy dish and goes well with both Rice and Chapathi, or even with just a slice of white bread for an evening snack,that's my favourite too.So off to the recipe !

You'l Need:
Turkey - 200 g

To Grind to a paste for the marinade:
Coriander leaves - 5 - 6 sprigs
Lemon Juice - 1 Tb
Pepper Corns - 1 tsp
Green Chilli - 1 to 2
Ginger - 8 - 10 cloves
Garlic- the same amount as Garlic
salt - a little
Turmeric Powder - 1/4 tsp

Onion - 1 very large(finely chopped)
Tomato - 1 very large(finely chopped)
Curd - 2 Tb
Cinnamon - 1 " stick
Cloves - 2
Oil -  1 Tb
Salt as needed

Tempering:
Oil- 2 tsp
Garam Masala Powder - 1/2 tsp
Fennel seeds -  1/2 tsp
Curry leaves - a few

Method:
-Marinate the Turkey in the paste for 1 -  2 hours in the refrigerator.
-Heat oil in a pan when it heats up,add the cinnamon and cloves,when they splutter add the onion with a pinch of salt and sauté until the onions are well browned.
-Add the Turkey along with the marinade and sauté well for 4 -5 minutes.Then add the curd,Tomatoes and coriander powder and required salt. Sauté for 2 minutes.
-Transfer the contents to a pressure cooker and cook until the Turkey is well cooked.The cooking time varies with the cooker,I cook it on high heat until the first whistle,then simmer for 7 -10 minutes.Turkey cooks faster than Mutton.
-Remove from the stove.
-In another pan heat the oil for tempering and when it heats up add the Garam masala powder,Fennel seeds and curry leaves .When they splutter add the contents of the pressure cooker and let it boil  until all the water evaporates.
-Now sauté it on medium heat until it becomes dry and starts oozing oil out.Garnish with a few coriander leaves.

Note:This curry works well with Mutton or Lamb too.

Thanks for stopping by ! Have a Nice day !