Moru curry / moru kuttan / curd curry

Moru or curd is a staple in any Tamil Brahmin house. And every state in India has some recipe which converts curd into a curry. My version is a combination of tam bram style and malayali cooking.

Here I have used fenugreek seeds and green chillies to be ground with coconut.

Other options for grinding with coconut:

1.Fried Fenugreek seeds and fried red chilli

2.Jeera and green chilli

This curry can be made without any vegetables too. 

When ripe mangoes are in season, we make mambazha kuttan.

Ash gourd / cooking cucumber - 1/4 kg, peeled, deseeded and cubed

Drumstick - 6 pieces of 2 inch length

Green mango - 1/2 , skin removed and cut into big bite size pieces

Green chilli - 2 slit and 2 for grinding

Salt

Turmeric powder - 1 tsp

Coconut - 5 tbsp

Fenugreek seeds - 1 tsp, dry roasted 

Curd - 1 cup

Coconut oil - 1 tbsp

Mustard seeds - 1 tsp

Curry leaf - 6

Red chilli - 2 broken

Small onion (opt)- 4 cut into thin rings

Fenugreek seeds - 1/2 tsp

Boil the gourd, drum stick and slit green chilli in water with salt and turmeric powder.

Once the gourd gets cooked, add the green mango pieces.

Grind the coconut with the roasted fenugreek seeds and 2 green chillies.

Once the mango gets cooked , add the ground paste and reduce flame.

Mix well and bring to a slow boil.

Break the curd and add to the curry. Mix well. 

Keep a close eye as the curry must not boil or the curd will split. When the sides start frothing, turn off flame.

Splutter the mustard in coconut oil. Add the fenugreek seed and red chillies.

If you are using the small onion, add this once the chilli turns deep red and fry till the onions crisp up. Add the curry leaf and pour over the moru kuttan!

Apple upside down cake

One of my favorite chef is Jamie Oliver. What I like best about him is his non fussy style. Here is my version of his 'Apple pepper pot cake'.

Apple - 2 large, peeled, quartered, cored and sliced thin

Butter - 60 gms

Sugar - 100gms

Cinnamon - 1/2  a stick, powdered

Clove - 6 numbers, powdered

Ginger powder - 1/2 tsp

For the sponge:

Flour - maida - 110gms

Baking powder - 1 tsp

Baking soda - 1/4 tsp

Butter (room temperature) - 70gms

Sugar powdered - 60 gms

Egg - 2

Milk - 100 mls

Arrange the apple slices neatly in a 24 cm round baking pan in concentric circles. You might have to make 2 layers depending on the thickness of you'd slices.

Heat the butter, sugar, spices together and when it turns golden brown pour over the apples. If there is excess caramel, keep aside.

Preheat oven to 180 C.

Sieve together the baking powder, soda and flour.

Beat the butter and sugar till creamy.

Add the eggs one at a time and beat well.

Add the milk and make a smooth creamy batter.

Add the flour and incorporate it slowly to the butter mix. Do not beat. Fold it in.

Pour this over the apple and spread evenly.

Bake for 35 minutes.

Invert after 10 minutes or caramel will solidify.

If you have excess caramel, add milk to it and boil, till you get a smooth sauce. Pour over each slice and enjoy.

Photographs:

Spices ready for pounding. Add a tsp of sugar for easier powdering.

Powdered spices.

Prepared baking tray. Lined with aluminium foil, and smeared with butter.

Apple preparation:

Caramel sauce:

Sponge preparation.

Butter + sugar

Egg one at a time.

Milk.

Then sieved flour, baking powder and baking soda.

Pour this over the apple and spread evenly.

Bake at 180 C for 35 min.

Invert after 5-10 minutes, while still warm.

Stir fried bak choy

Garlic - 6 cloves

Bakchoy - 1/2 kg

Soy sauce - 1 tbsp

Salt

Pepper

Water - 1 cup

Olive oil - 1 tbsp

Seperate each leaf of the bak choy if large. If you are using baby bak choy, then cut into half lengthwise.

Heat olive oil and garlic. When it starts turning colour, add the bakchoy. Stir on high flame for 1 minute. Then add the water and soya sauce. When the leaf starts wilting and stalk has crunch, turn off flame and season with salt and pepper. Serve hot.

Pasta with bread crumbs

Pasta with bread crumbs? Wondering what that is? That is what you get when 2 recipes from different sources merge in my brain! One is by a famous cook and food stylist - Donna Hay and second recipe is from BBC Good Food magazine. And when these 2 asked for ingredients I did not have... Viola! A different new dish!

Pasta - 400gms

Olive oil - 3 tbsp + extra for garnish

Zucchini / cucumber  - 1 small 

Onion - 1 medium

Garlic - 4 cloves

Bread crumbs - 4 tbsp heaped

Rosemary / thyme - 1 tsp

Dried Mushroom - 5 no:s soaked in hot water and diced fine.

Salt 

Pepper

Cook pasta in plenty of salted water and drain well. Keep aside after coating with olive oil so that they don't stick.

Heat olive oil and add the cucumber / zucchini. Once it turns golden add the garlic. Sauté for a minute and remove the 

Vegetables using a slotted spoon.

Into the same oil add the onion and cook on low flame till transparent.

Add the bread crumbs , rosemary / thyme and fry till crispy.

Add the mushroom and continue cooking for 2 more minutes on low flame, mixing well.

Add the cucumber / zucchini , salt and pepper to this and keep aside till serving time.

Just before serving, reheat bread crumb mixture and add the pasta.

Heat till pasta becomes hot.

Serve immediately drizzled with more olive oil on top.