Saturday, June 16, 2012

It is good

The much awaited monsoon is here and it is getting cooler as the days go by. When we landed the climate felt no different from kuwait. But now the nights are cooler.

We have a new member in our family. Jim- he is only 2 months old but very adorable. He is a labrador. Here is a cute picture of him. Hope none puts eyes on him :).  He is already on antibiotics due to change in food. He now travels with us wherever we go and behaves very well when out in the public.



This time I have help around the house. She is very efficient and her appearance has further enhanced my vacation. She has 2 children, a girl and boy but her husband left her and hence she is a single mother. They were in Bombay and during her second delivery he left with the lady who had come to cook for him, while she was in Kerala. She now stays with her parents who are getting old. Her children are now studying in the government school and she says the school is good. Yesterday she went for the PTA and met some good teachers. The uniform and school bag is provided free of cost and they also have lunch; rice gruel with a lentil dish. When the student reaches 7th standard, they will be provided with a bicycle too. Felt very happy hearing this. This arrangement eases much burden off her and she is much hopeful for her two children. The school recently shifted to English medium. I do not know if every other school is similar or if it is because of the teachers who are teaching in this school. And I also wonder how the situation is in the rest of the country.

Thursday, June 14, 2012

Kokum

The monsoon is not in full swing yet and hence the kokum fruits have some time under the sun. 


The tree.


The fruit



The final seasoning or smoking



Kokum


The kokum is the main ingredient for the famous red fish curry which is unique to central Kerala.

The recipe....

  1. Fish – 1/2 kg, cut into medium size pieces
  2. Mustard seeds – 1 tsp
    Fenugreek (uluva) – 1/4 tsp
    Ginger & garlic – 1 1/2 tbsp, crushed into a fine paste
    Small onion – 6-8
  3. Kashmiri chili powder – 1 1/2 – 2 tbsp
    Coriander powder – 1 1/2 – 2 tbsp
    Turmeric powder – 1/2 tsp
  4. Cocum/kudampuli – 2,3 pieces
  5. Curry leaves
    Salt
    Coconut oil
Soak cocum in 3 tbsp water for 10 minutes.Mix the powders (chili,coriander & turmeric) together with coconut oil/water & make a paste. Heat oil in a meenchatti (earthen ware) or a pan & splutter mustard & fenugreek. Add crushed ginger garlic paste & stir for 3,4 minutes. Add small onion & curry leaves & saute till it becomes soft. Add the masala paste & fry till oil starts appearing. Add cocum along with the water & fish pieces. Combine well. Make sure that fish pieces do not get broken in the process, it will be safer to rotate the pan to ensure that fish & masala is mixed well. Add required amount of water & cook till the fish is done & gravy becomes thick, it will take around 20 -25 minutes on low flame. Serve with rice or kappa , dosai or even your good old bread!

http://www.mariasmenu.com/spicy/meen-vevichathu-fish-currykottayam-style

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