Cutchi Language Tutorial, Kerala

PAAYA JO SAAG

Mrs. Ruqusana Bai Nazeer, Jiya Residency, Kochi

Ingredients

1.Paaya ( lamb/goat trotters) , 4 legs made into short pieces (washed and cleaned),

2. Onion - 2 big,

3. Green chilli -3 to 4 as per your taste,

4. Black pepper corns- 12 to 15,

5. Whole garam Masala, 3 Cardomom, one star anise, 4clove, 1 bay leaf,1 piece Cinnamon,

6. Ginger garlic paste - 2 spoons,

7. Turmeric powder- ½ teaspoon,

8. Salt- as required,

9.Water- till the paaya is dipped,

10. Oil- 2 to 3 spoon,

11. Tomato- 2 no.s,

12. Pepper powder-1 ½ teaspoon,

13.Coriander-1 ½ teaspoon, 14.Garam masala powder- ½ teaspoon,

15. Coriander leaves

Method.

1. In a pressure Cooker put all the ingredients from 1 to 9 and cook for 10-12 whistles. Once it is cooked drain and separates the Paaya, onion - whole masala and soup in a different bowl.

2. Now take a pan and heat the oil and add the onion whole masala which we have drained and kept, sauté it well for 3-4 minutes after that add the tomato and sauté for 2 minutes more.

3. Once the tomato is mashed well in the masala add pepper powder, coriander powder and garam masala powder and mix it well.

4. Cook it until all the masala’s mix and blend together. Once it is done add the Paaya and sauté for 2-3 minutes. Then add the coriander leaves and the soup which we had drain and kept in the beginning, allow it to boil for 4-5 minutes.

5. Serve it hot with chappatis or with Nan.

മാമ്പഴ പൂട്ട് - Kajal.M.R. D/o. Rafeeque Seelat…

ചേരുവകൾ...

1. ഉണക്കി നന്നായി പൊടിച്ച പച്ചരി.

2. ഉപ്പ് ആവശ്യത്തിന്

3. മാമ്പഴം നല്ല പഴുത്തത് മൂന്നോ നാലോ എണ്ണം.

4. നാളികേരം...ഒരു മുറി..

തയ്യാറാക്കുന്ന വിധം.

മാമ്പഴം തൊലി മാറ്റി നന്നായി അരിഞ്ഞ് മിക്സിയിൽ അരച്ചെടുക്കുക.

പൊടിയിൽ ഈ മാമ്പഴ ജൂസ് ഒഴിച്ച് നന്നായി കുഴച്ചെടുത്ത് ആവശ്യത്തിന് ഉപ്പും ചേർത്ത് അരമണിക്കൂർ മാറ്റിവെക്കുക.

പുട്ട് കുടത്തിൽ സാധാരണ പുട്ടുണ്ടാക്കുന്നത് പോലെ വെള്ളം തിളപ്പിച്ച് പുട്ട് കണയിൽ ഒരു ലെയർ മാമ്പഴചാറിനാൽ കുഴച്ച പൊടിയും അടുത്ത ലെയറിൽ നാളികേരത്തിന്റെ പീരയും ഇടുക.കൊച്ചു കൊച്ചു ലയറുകളായാൽ നന്ന്.

ആവി നന്നായി വന്ന് കഴിഞ്ഞാൽ സ്വാദിഷ്ടമായ മാമ്പഴ പുട്ട് റെഡി.

ഇത് വൈകുന്നേരം ചായയൊടൊപ്പം പലഹാരമായോ പ്രഭാത ഭക്ഷണമായോ ഉപയോഗിക്കാം.മാമ്പഴത്തിൽ മധുരമുള്ളതിനാൽ പഞ്ചസാരയുടെ ആവശ്യമില്ല.

Beef Roast - By Dr Fathima Aslam

Beef 1/2 Kilo, cut into small pieces.

For Masala -

Red chili powder 1 tb spoon

Pepper powder 1tb spoon

Turmeric powder 1/2 tb spoon

Whole Garam masala (2-3 each) - Cloves, Cinnamon & Cardamon

Cumin seed 1 tb spoon

Ani seed 1tb spoon

Small onions a handful

Ginger 1” piece, Garlic 10-12 cloves

Directions: Grind all these together, cook beef in this masala by adding Vinegar and Curry leaves. When cooked, simmer till water is evaporated. In coconut oil fry small onions and curry leaves. Add the cooked meat and fry till the oil separates.

Mutiya - By Dr. Fathima Bai Luqman, Muscat

Grind together small Onion, Ginger garlic paste, Garam masala, green chili grind. Take some coconut and grind to a fine paste and keep aside.

Then take a Kadai sauté half of the masala paste till the raw smell goes off. Then Add mutton small pieces to it, add little chili and turmeric powder and then add coconut milk to it. Boil till the mutton is done.

In a separate Kadai, boil little water and put rice powder to it and stir well. Turn off the stove and add the remaining masala and ground coconut to it and make to a smooth dough.

By the time the Kadai with mutton starts boiling make small balls of rice powder and add to it.

Simmer the flame till the rice balls are done add coriander leaves to it.

Add salt where ever needed ( in gravy and atta)

Tasty Mutiya is ready for serving.

String Hopper Biriyani (Idiyappam Biriyani) By Dr. Fathima Bai Luqman, Muscat

Ingredients for kheema masala:-Minced meat (Kheema) 1 kg, Onion sliced 3/4kg, Ginger garlic pasted 4-5 tablespoons, Green chili 6-7or as per your taste, Tomatoes 4-5 medium sized, Red chili powder 2 tea spoons, Turmeric powder 1 table spoon, Coriander powder 1and1/2 table spoons, Garamond masala powder 1- table spoon, Coriander leaves, chopped 2-3 handfuls, Salt to taste, Oil for preparing the masala

Method: 1) clean the meat keep aside to drain 2) keep a pan on fire. Put little oil in it. Once the oil gets hot add the chopped onion and little salt sauté it till transparent (when we add little salt to the frying onion it will be done very fast) 3) Then add green chili and sauté for a minute then add ginger garlic paste then mix it for a minute or two in low flame 4) Then to it add all the masala powder to it and stir it on a low flame till the raw smell goes off then to it add chopped tomatoes fry it till the oil separates 5) Then add the cleaned and drained mince to it along with salt as needed(remember we had al-ready added salt with onion) Once it’s done keep it aside .

For idiyappam: I hope everyone knows how to make idiyappam. Now a days ready made idiyappam is available. That also you can use. It’s up to you. 1) Shred the idiyappam (500 -600grams) keep it aside 2) place a kadai on fire once it gets hot add little ghee to it 3) add whole garam masala to the oil 4) Add the shredded idiyappam to it and fry it for sometime in low flame 5) Remove half of the idiyappam from the kadai and add some of the made masala to it like that you can make layers of this idiyappam and masala. 6)Lastly keep this in very low flame for Dum.

Garnishing: You can garnish with fried vegetables like carrot green peas and short beans . Then lastly add fried cashews and kismis along with fried vegetables and finely chopped coriander leaves . Hope you all will enjoy the Biriyani

LAMB SHANK BIRIYANI By Sumeera Sameer Moosa

Marination (Mutton)

Mutton Shank – 600gm, Curd- ½ cup, Turmeric 1 tsp. Salt – 2tsp, Fennel Powder -1tsp, Garam ma-sala -½ tsp. Chili powder 1 tbsp, Lemon Juice -1 tbsp, Oil/Butter – 3 tbsp, Ginger Garlic paste – 2tbsp.

Marinate the mutton for 2 hours and grill it in oven for 1 ½ hours.

Masala for Biriyani

Onion – 5 Nos (Sliced), Tomato – 3 Nos.(Sliced), Green chili – 8 Nos. (Slit), Turmeric – 1 tsp, Garam Masala – 1 tsp, Ginger/Garlic Paste – 2 tbsp, Curd – 4 tbsp, Oil/Ghee – 5 tbsp, Salt – To taste, Corri-ander leaves – Accordingly.

Masala Preparation: Heat Oil. Add ginger-garlic paste. Sauté little, then add sliced onion and sauté till light brown. Then add all the dry ingredients and green chilly and sauté again in low flame. Add tomato and sauté till combined well. Whisk the curd and add to it along with the salt and sauté till combined well. Then add the grilled mutton on top and mix. Leave for 10 minutes in low flame with lid on top. Sprin-kle coriander leaves on top and switch-off the heat. Leave it closed.

Biriyani Rice: Basmati Rice – 3 Cups (Washed), Hot Water – 5 Cups, Salt – 3 tsp, Ghee – 3 tbsp, Mix Whole Spices – 1 tbsp, Bay Leaf – 3 Pcs., Saf-fron – 3 Pinch

Rice Preparation: Heat ghee in a deep vessel. Put whole spices and bay leaf. Add washed rice and lower the flame to the least. Sauté it for 10 minutes. Then add hot water, salt and mix it. Leave it closed for 15 minutes on low flame. Meanwhile mix saffron with 1 cup hot water and keep aside.

Garnish Biriyani: Cashew nut – 15 Nos., Raisins – 20 Nos., Onion – ½ (Sliced), Ghee – 2 tbsp., Co-riander Leaf – Handful (Chopped)

Fry cashew nuts and raisins in ghee and keep aside. Fry sliced onion in the same ghee and keep aside.

Assembling: Pour the saffron water in the rice. Divide the rice. Put the mutton masala on one part and then add the rest of the rice on top. Then cover it with lid and bake on 150oC for 10 minutes.

SERVING: Serve in a plate and decorate with fried dr fruits and onion and sprinkle some co-riander leaves on top. Serve along with Kachumber, pudina chutney, salad and papad.