Spiced Yogurt (Moru kachiyathu)

Spiced Yogurt  (Moru kachiyathu)

This is a very simple dish which falls under the everyday Kerala cooking category. At our home, moru kachiyathu is an indispensable side dish with rice. Rice and moru kachiyathu is my comfort food. As a child it was one of the staple food in our home. I was amazed once how this simple dish has such magical effect on people. It comes together very quickly and one of my favourites.

I always made moru kachiyathu with rice. Lately I wanted a change made other curries instead of moru. My kids were disappointed and were asking for moru kachiythu. It is a nice combination and goes well with rice

Though it is a simple dish, it   can curdle if you are not careful with heat and not constantly stirring. It is also very good to drink on a hot day if you dilute with water add some salt to taste.

Ingredients:

Plain Yogurt                     1 container (750 g)

Oil.                                  2 tbsp.

Mustard seeds                 1/4 tsp.

Fenugreek seeds               pinch

Hot pepper flakes            1/4 tsp

Red chilly powder             pinch

Turmeric powder             2pinch

Green chilly pepper           2                      

Chopped Ginger               1/2 tsp

Chopped Garlic                1/4 tsp

Curry leaves                     1

Water                               1/2 cup

Salt                                   As needed

Heat the oil in a pan splatter mustard fenugreek, add ginger garlic green pepper curry leaves fry until ginger turns light golden brown. Turn the heat down to low, add pepper flakes chili powder turmeric. still for about 1 minutes . Be sure not to burn the powders. Turn the heat up and add 1/2 cup of water.Once the water boils  turn the heat to medium,add the yogurt and stir it constantly without any lumps . Use a whisk to stir. Yogurt is ready when you see green pepper and curry leaves starts floating on top. continue stirring for about one more minute. add salt as needed. I always leave the store brought yogurt in a warm place overnight to keep it more on the sour side. Serve it with Rice and fish curry.

Pita pocket

Pita pocket

Pita is a slightly leavened round flat wheat bread, and variable in size. Its history extends far into antiquity. Flat breads in general, are among the most ancient breads. Most pitas are baked at high temperatures (450 °F . I made this on a stove top. Much of pita's popularity in the Western world since the 1970s is due to expanded use of the pocket types of sandwiches.

                This pitta pocket is an easy lunch item for the kids. I used to buy store brought pita. one  Sunday night I realized i had  no bun or pita for sandwich for Monday lunch. ( stores are not open after 5 pm on Sundays) Rice and curry is out of the question for lunch. I decided to give it try to make pita bread. lucky, it came out well. kids loved it.  I also add shredded lettuce tomatoes and shredded cheese on top of the meat.

For the Dough:

Whole wheat flour     3cup

Yeast                          1tsp

Warm water                 1.1/4 cup

Sugar                           2tsp

For Filling:

Ground beef           21b

Flour                       2tsp

Tomato                   2 medium size chopped

Oregano                  1tbsp.

Garlic  Chopped     1tsp

Black pepper           1tsp

Chilli pepper            2 tsp.



In a medium bowl Mix sugar and warm water.Sprinkle yest and mix well let it stand for 15 minutes. In a large bowl mix flour, pinch of salt.  Make a well add the yeast mixture. make Soft dough. Add more flour if needs to. Let it stand in a warm place for 2 hrs. Divide the the dough in to 6 small balls. Roll in to 1/4 thick 6"circles. Heat the pan add each pitas in to the pan for about 2 min in each sides cover with with lid while cooking. The bread will puff up.

Filling:
Heat the pan. add flour and fry until light golden brown. Add ground beef and rest of the ingredients except tomatoes,and mix well. Cook well until the oil comes out clear. add chopped tomatoesand cook for about 5 more minutes.

Cut pita into two halves. Open  up slowly. spoon in the fillings. You can also add  shredded lettuce and cheddar cheese.

Lamb chop #2

Lamb chop #2

Such a delicate taste for so humble creature. Lamb is a very versatile meat and readily available at local markets. Yet surprisingly, lamb is not a big favorite in Canada. Chops may be cooked in various ways, including grilling, pan frying broiling, sauteing,braising, breading and, baking, and so on. Lamb chops are often cooked with dry heat, grilled or pan-broiled. Chops are classified as center cut or shoulder cut.

Ingredients:

Lamb chops           4 

 Ginger                       2tsp
Garlic                          2tsp.
Green chilli                 2     
   Onion                           1 small
     Salt                               1tsp           

Grind all ingredients together marinade well leave it for over night.

Cook them in a covered pan under medium heat for about 2o- 25 minutes or until all juice evaporates and the fat comes out clear. turn to both sides every 10 minutes

  

Chicken 65

Chicken 65

Chicken beast boneless skinless               3  halves 

Red Chili powder                                    1.1/tsp.

Lime juice                                               2 tsp.

ginger garlic paste                                    1  tbsp.

Salt                                                           as per  taste

Red and orange food colouring                  pinch each
Oil                                                            1/4 cup
Green chili pepper                                     2 slit (optional)
Onion                                                        1

Clean and cut chicken in to small pieces.Marinade chicken with all the ingredients and food colouring for about 3 hours in the fridge.

Heat up oil in to a wok. add chicken pieces and  pan fry.Once chicken is cooked add green chilly and Onion stir fry for about 2 more minutes

I always marinade the chicken when I have have time on a Saturday and freeze them in zip-lock bags enough for each meal. I take them out as needed in the morning and thaw in the fridge for dinner.   

                                    

Roasted Prawn

 

Roasted Prawn

Prawn                     25

Shallots                   4

Ginger                     1.1/2 tsp

Garlic                      1/2 tsp.

Chili pepper           2 tsp.  ( add paprika if you don't want them hot)

Curry leaves            2

Lemon juice             2 tbsp.

Coconut oil              4tbsp

Peel and clean the prawns. Grind shallots, ginger and garlic together. I use my magic bullet I find it easier  to clean than blender. Heat the oil in  a pan. Add the ground masala in to the pan then add chilly powder. turn the heat to medium heat  fry for 2-3 minutes. Add cleaned prawns and curry leaves into the pan. cook them for about 8 minutes.  add lemon juice and salt. fry again until it reaches desired consistency.  It took me about 15 minutes to prepare once the prawns were cleaned.

Variations: Add 1/2 cup coconut milk and cook for 5 more minutes Turn the heat to low once you add the coconut milk.

Lamb Chop

Lamb Chop

• Lamb chops        4
• Garlic chopped   1/2 tsp.
• Rosemary            1tsp.
• Oregano               1tsp.
• Bay leaf                2
•  Black pepper        1tbs
• Pepper flakes         1tsp 
• Salt                         as needed        

Wash and clean lamb chops well. I always add lemon juice to the water to wash . Chop and mix all ingredients except bay leaf  together. spread the marinade over the lamb, then leave in the refrigerator for 2hours. Pre heat the oven for 400 degree. Bake for about 45 minutes.

Chicken Stew

  

Chicken Stew

1. Chicken cut in to  pieces             1 medium
2. Carrot                                          1/2 cup
3. Peas                                             1/4 cup
4. Potato                                          2  medium       
5. Coconut milk                              2 cup  
6. Cardamom                       4          
7. Clove                              20         
8. Aniseed                           1.1/2 tsp   
9. Cinnamon                         2/ 1"
10. Curry Leaf                        2    
11. Ginger chopped             1 tbs
12. Garlic                             4    
13. Green chilly                    4  
14. Onion  Diced                 2
15. Mustard seed                 1/2 tsp.
16. Oil                                  4-5 tbs



• Heat Oil in a frying pan splatter mustard
• add 7-10 ingredients fry for a minute in medium heat.
•  Add 11-14 ingredients fry until onion turns transparent.
• Add Chicken pieces and cook well.
• When the chicken is almost cooked add 2-4 ingredients and cook well.
• Turn the heat to low. Add coconut milk cook for about 5 minutes under low heat.
• You can substitute whole milk with coconut milk if you like.