February 28, 2009

Click: Cheese & Tofu

I almost didn't but I had to. 

Unlike last month, I didn't burn my brain trying to figure out what I'll click. I was about to let this month pass silently but I got a few nudges from here and there, and ideas actually being mailed to me that I couldn't let it pass. 

I thought of a few things to do but ended up doing something entirely different simply because I was too lazy and didn't want to go grocery shopping on Friday evening. 

Anyway, here it is. I used this golden fried tofu to make an awesome dish and I will share the recipe very soon. 

Golden Fried Tofu


February 27, 2009

Daal Makhani Recipe-Maa Ki Daal-Daal Makhni-Dal Makhani

This dish is also known as maa ki dal, as I discovered recently. I think I can understand why. This is my least favourite dal dish to order in a restaurant. I am yet to eat a good dal makhani dish outside.

Ironically, my mom doesn't cook this so this isn't really maa ki dal to me. We are hardcore South Indian and though amma cooks an occasional rajma or paneer dish, dal makhani is too 'North Indian' for us and never really occurred to her to try and cook, I guess.

Her daughter, obviously, loves to take on more than she can chew sometimes (literally!) and takes pleasure in experimenting on never-before-cooked recipes especially when she has guests. I most often mess up on my most tried and tested recipes when I have guests (is it the pressure or is the behaviour expected, I can never tell).

Anyway, dal makhani has been on the back of my head forever and I recently got a bag of whole black lentils (whole black urad dal) and I decided to try it on an evening we had a young North Indian couple. Brave, arent I? ;)

This is a milder version of the dish as I was serving it with spiced up vegetable pulao. I also avoided the cream that is usually an essential indredient for this recipe.
Dal Makhani Recipe
(Serves 4)

What I Used:

1/2 cup whole ural dal (black lentils), soaked overnight
4 tbsp rajma (red kidney beans), soaked overnight with the dal
1 onion, chopped fine
1 tomato, chopped fine
2-3 cloves of garlic, chopped
1 tbsp ginger-garlic paste
1/2 tsp cumin seeds (jeera)
1 tsp garam masala
1/2 tsp red chilly powder
2 dried red chillies
2 tbsp milk
1 tbsp butter
1 tbsp oil
salt

How to make Dal Makhani:

1. Heat oil in a pressure cooker and saute onions till transparent. Add salt, chilly powder and the ginger-garlic pasted and fry for a minute.

2. Next, add the chopped tomatoes and cook for a few minutes so that the mixture combines well together. Add the lentils and beans, and enough water to just cover them. Pressure cook for 3-4 whistles. Remove from fire and set aside.

3. Once the pressure leaves the cooker, keep it on a low fire. Add the milk and bring to boil. Keep it on sim and let it boil while preparing to temper it.

4. Heat the butter and oil in a pan and throw in the cumin seeds. Once they start spluttering, add the chopped garlic and the red chillies each torn into 3 pieces. Fry until the garlic starts browning and smelling lovely.

5. Remove the dal from fire and add the tempered butter-oil directly to it. Follow immediately with garam masala and mix well. Adjust salt.

Serve with warm rotis, naan or pulao.
This goes to My Legume Love Affair event hosted this month by Susan of The Well-Seasoned Cook.

February 25, 2009

Erissery Recipe - Kerala Pumpkin Erissery Recipe - Onam Sadya Recipes

Erissery (with pumpkin or mathanga) is a typical Kerala Onam or sadya recipe that's almost always made during a festival or wedding. I realised a couple of weeks back that its been quite a while since I posted any Kerala recipe in here. It wasn't surprising because when I think of making a new dish, I always try to look up Brahmin recipes since that's something TH would enjoy and something I can learn too.

But on this particular weekend, I was all "I want Kerala food, coconut all the way". I usually shop for my vegetables for the week on Sunday evenings but that weekend, I headed off bright and early, ok 11am to be precise, on Saturday and guess what I saw first thing I stepped into the vegetable section.

This beauty right here. I am no pumpkin lover but erissery has always held a soft spot in my heart. Mom doesn't make it that often, actually. She makes pumpkin koottu more often, with dal. But erissery is a quintessential part of the Onam Sadya and I realised I haven't even tried it myself yet. That idea and this pumpkin combined, and the rest is history ;)

I couldn't resist more pictures of the pumkin. It was bright orange-yellow and smooth spotless on the outisde. Since this was during Chinese New Year, vegetables in Singapore supermarkets were fresh and mostly from China.

PUMPKIN ERISSERY RECIPE - MATHANGA ERISSERY RECIPE
Ingredients
(serves 4 as a side)
Pumpkin / mathanga - 3 cups, peeled and cut into 1" cubes
Grated coconut - 1/2 cup (fresh works best but you can use frozen too)
Cumin / jeera / jeerakam - 1 tsp
Green chillies - 2, or to taste
Turmeric powder - 1/4 tsp

For tempering
Mustard seeds - 1/4 tsp
Urad dal - 1 tsp
Grated coconut - 4 tbsp
Shallots - 3, sliced
Red chillies - 3
Curry leaves - a few
Coconut oil - 2 tsp (or any other oil you have)

How to Make Pumpkin Erissery:

1. Boil the pumpkin in 1/4 cup water with salt and turmeric, until soft. This should take about 7 to 10 mins.

2. Grind coconut, green chillies and jeera to a paste with requred amount of water. Add this to the cooked pumpkin and keep fire on sim. Adjust water if the curry is too thick at this stage. Add spoonfuls at a time so that it doesn't get too watery. If curry is too watery, then let it boil or add 1 tsp of rice flour mixed in 2 tsp water. Cook until desired consistency is reached, add salt and keep aside.

3. Heat oil in a pan and add the mustard seeds. When they pop, add the urad dal, shallots and red chillies. Fry until the dal turns golden brown and the shallots turn transparent. Tear curry leaves and add to this. Mix well and pour directly over the cooked pumpkin curry.

4. In the same pan, add the 4 tbsp coconut and fry on low heat till crispy and golden brown. Mix this into the curry and serve with steamed rice and pickles. Adding the fried coconut in the end is very important for the flavour of the curry so don't skip this step!
Mathanga Erissery

February 23, 2009

Food Photography Basics : Using The Right Bowls, Plates and Colours

Before you read this post and wonder why on earth I am taking pictures of empty bowls and plates, reading the first two posts in the series may help.


At the end of the second post I had asked for suggestions on what you would like to see next. Thankfully, most of you opted to see the bowls I have and what I think works best for food pics when it comes to shapes, colours, and types of bowls and plates to use. (I got really lucky 'cuz if you guys had picked shutter speed, I wouldn't have had time to do this post today).

So, before we take a peek into my collection, I have a couple of disclaimers:

1. This is not by any means an authoritative post on anything. All I am doing is sharing what I have and how I use them in my food pics. If you found anything useful in here, I would consider this post a success.

2. I didn't get time to edit the pics much beyond adding my watermark so bear with me and look only at the contents of the pics :D

3. All typos are due to exhaustion and susceptibility of my left wrist for coming down with carpal tunnel syndrome.

Alright then. Onto my collection.

I thought I will share the set of bowls that have received the most attention. Each time I use these I get questions on whether I photoshopped them to match my food, where I got them, how many colours are there, etc.

This is the entire set - 6 colours. The bowls are small and slender and I got them as a wedding gift from my dad-in-law's friend. This one of the very few wedding gifts I use regularly - and how!

Here are some examples of pictures taken using these bowls. I think I've used the black one the most.


Next are ramekins! I got them about three months back and have used them in every other food pic I take - almost! I love ramekins. To begin with, they are white, and white works best for food pics in my opinion. It makes the dish stand out and these are just the right size for you to take gorgeous pics. The corrugated sides are so pretty too. I am a total ramekin fan. Does it show?

I got these in Singapore at a baking supplies store in China Town. They were about S$ 1.30 a piece and I thought that was a steal. Maybe you get them cheaper in the US, I'm not sure.

Here are some pictures I took using these.


My pretty red and black bowls are next. I bought these at a roadside stall during my second week in Singapore because I didn't have anything to serve noodles in! They were really cheap (I think 50 cents each) and came with these tiny dishes that the Chinese use to serve their sauces in. I have used these in a few pictures and love the shape! A totally good buy, even though unintentional at the time.

Here are some pictures taken with the bowls:


I also used the small sauce dishes in the Andhra Paruppu Podi picture.

I have only two black bowls, the ones you see below. They were a gift from TH and thoroughly overpriced. He got them at Nick Nish in Forum Mall, Bangalore for 90rs a piece. That's robbery, right?

I am not really complaing because I have used them in quite a lot of pictures. They travelled with me to Singapore and were sensible enough not to break or crack under all my other luggage.


Black looks really good when you 'shadow' the picture in Picasa. I have heavily 'shadowed' all my pics taken in this bowl and it blends nicely into a black background, bringing the entire focus on the food.

Here are examples:


Good 'ol steel bowl comes next. I have a few of these but used only one for the pic since the others are all in the fridge. These are bowls that I have in the kitchen for my day-to-day use but invariably find themselves in some picture or the other when I want them to feature in an authentic Indian recipe.

I am terribly under-stocked in good steel bowls and make do with these much-used, hand-me-downs in the kitchen.



Here are examples of some steel bowl goodness:


Like I mentioned before, I feel white works best for food pictures since its neutral and also bounces light well back on to the food. The other white bowls I have (apart from the ramekins) are below. Some I brought with me from India and some I got in Singapore. None of them are above S$ 3 a piece.

The white rectangular tray

Food pics taken in this:


The white round bowls

Food pics taken in these:


The wide beige-white Ikea bowls (60 cents a piece)

Food pics taken in these:


These are the only plates I have apart from my everyday steel plates. I got these at Mustafa a week after we arrived in Singapore and needed some plates to serve guests (when we made friends and they came to visit!)

I think these were about S$ 2 a piece and I bought four. I am glad I went for basic white because they form a great base for 'loose' food and I love the pictures I took with these in them.

Food pics on white plate:


Here is the answer to my coloured backgrounds that many of you have asked about. Construction paper! I bought a pack for 4 dollars and they came in most of the common colours. These are A4 size so I always have to bend and break my back to make the entire picture fit in this size. But I still love them. The yellow and the blue ones you see in the pic are ruined because of oil marks on them. That's the flip side, you can't just wipe them with a wet cloth and re-use them, sadly. But you can always buy another pack ;)

I use these in almost all my pics but here are some example pics where I have received the most number of questions about what background I used and whether I photoshopped the colour in. Photoshop is good to have, but really not necessary, trust me!


I also bought some tissues recently from Ikea. These could form good backgrounds or bases for food pics. I haven't tried them yet but I have a good feeling about them.

Blind-like coasters also make very good bases for food pics. I had a few when I was in Hyd but I brought only these two with me to Singapore. When I buy coasters, unless they come in pairs, I buy only one. That's all you need anyway so why waste money.

Here are some pics using these coasters:


Ok, now who wants to help me put away all these and clear up the mess? Oh God! I need to do this before TH comes to iron his clothes. This table doubles up as my photography area, ironing table and the study table from where I work if I need to get something done over the weekend.

There is a window to the left, my primary (and only) light source when I take pics.

I buy a bowl or a plate whenever I go shopping. It doesn't need to be expensive, just colourful and of the right size. If you are just starting out, I would highly recommend getting some plain white bowls. I have a square white bowl on my wishlist, as well as a round wooden bowl to shoot raw ingredients in.

Once I am done cooking, I open my cupboard and look at these beauties inside. In under 2 mins, I instinctively know how the final picture should look like. I see it in my head. Starting off with a small yet good collection will give you flexibility and motivation to take it another step, buy that extra bowl and notice things in others' food pictures that you may not have before.

Its fun, isn't it? I am glad I got on this bandwagon of food blogging when I did. Its made me a better person. Fatter, but better :)

------------------------------------------------------------------------------------------

If you think you want to show me some love for spending most of my weekend on this post, please help me spread the word by Stumbling it.



Also, Please keep those recipes coming for The Recipe Diary Contest.





Thanks to everyone who started contributing already. You are all that much closer to winning the cookbook of your choice!

-----------------------------------------------------------------------------------------

February 20, 2009

Akoori Recipe | Scrambled Eggs with Mushrooms & Masala

I happened to chance on some Parsi recipes while random browsing the other day and came across this incredibly simple recipe for scrambled eggs, what the Parsis call Akoori. It didn't look very different from the usual masala scrambled eggs recipes I use, except that they add ground cumin in this. I wanted to follow the recipe exactly but my hands itched to use up some extra mushrooms lying around after making the Broccoli Mushroom Stir Fry, so I decided to use them up here.

Akoori Recipe | Scrambled Eggs with Mushrooms & Masala
Though I really didn't create an Akoori exactly at the end of it, I was quite intrigued by this simple scrambled egg recipe that I saw, that I had to share it.

Pain old Scrambled Eggs with Mushrooms and Masala. Doesn't that have a nice ring to it?

Scrambled Eggs (Akoori) Recipe

What I Used:
(Serves 2)

Eggs - 4
Onion - 1 small, chopped
Tomato - half of one, chopped
Mushrooms, any variety - 1/4 cup (remove hard stem and quarter the cap if using button mushrooms)
Capsicum - 1/4 of one, cubed
Curry masala / Garam masala - 1/2 tsp
Ground cumin / jeera / jeerakam - a pinch
Red chilli powder - a generous pinch (you can also use 1 sliced green chilli)
Curry leaves - a few
Oil - 2 tsp
Salt - to taste
Pepper powder - for sprinkling on top while serving

How I Made It:

1. Break the eggs into a bowl and mix well with salt. If you want to separate a couple of yolks and use only the whites, that's fine too.

2. Heat oil in a wide pan or wok and saute the onions until transparent. Throw in the mushrooms next, increase the heat and let them cook for a few seconds before tossing. Let them cook again for some time and then toss again. Do this cook-toss routine till the mushrooms start sweating and get softer. (Should take about 4 mins or so depending on the mushrooms you are using).

3. Now add the cumin powder, chilli power, and the curry masala and mix well for a minute.

4. The tomatoes go in next and you can tear the curry leaves and throw them in too. Mix around for some more time until the tomatoes get a little soft and give out the water. I chopped them fine so they pretty much broke into a mushy pulp at this stage (psst.. I don't like chunky pieces of tomatoes in my egg, quite distracting!).

5. Now our stars make the entrance. Lower heat to just over sim and add the eggs. There are two ways to mix them at this stage. If you mix vigrously and continuously, you will be left with fine pieces of scrambled eggs and if you let it cook for a while and then break it up, cook-break, cook-break, then you will get slightly bigger, softer pieces of egg. I prefer the latter method so that's what I did.

6. Once the eggs are cooked through, remove from fire, sprinkle some pepper powder on top and serve with toast, rice, or anything of your choice. I won't tell anyone if you eat it as is, if that's what you prefer to do ;)

Akoori Recipe | Scrambled Eggs with Mushrooms & MasalaThough I prefer the first pic, this one has a better view of the mushrooms so here you go!

February 18, 2009

Coriander Rice-Coriander Rice Recipe-Kothamalli Sadam Recipe

Coriander rice or kothamalli sadam is another recipe from Chandra Padmanabhan's Southern Spice. I have been trying more and more recipes from the book with good results and this kothamalli sadam recipe is definitely a winner. Both TH and I love fresh coriander and pretty much anything made with it. When I have some extra leaves on the verge of wilting and wasting away, I chop them and add them to dosa batter, that's how much we love it!

The original recipe in the book called for mixed vegetables to be added but since I didn't have any carrots or cauliflower, I only added frozen peas. You can keep this recipe as the base and add vegetables and even paneer/tofu to get a different dish each time.

coriander rice
Recipe For Coriander Rice

What I Used:
(Serves 2)

Basmati rice (or any long-grained rice) - 2 cups
Green peas - 1/4 cup (optional)
Salt - to taste

For the Coriander Paste:

Fresh coriander leaves - 1 cup
Chopped onions - 1, medium
Green chillies - 2, more or less

For Tempering:

Oil - 2 tsp
Chana dal / kadala paruppu - 1 tsp
Urad dal / uzhunnu parippu - 1/2 tsp
Hing / Asafoetida - a generouns pinch
Curry leaves - a few

For Garnish:

Roasted cashewnuts - a handful
Chopped coriander leaves - 1/4 cup

How I Made It:

1. Soak the basmati rice in some water for 20 mins and cook in sufficient water until the grains are cooked, yet firm. I pressure cooked it this time for one whistle with 1:1 rice:water ratio.

2. Grind the ingredients for the coriander paste with little water.

3. Heat oil for tempering and roast the chana dal and urad dal until golden brown. Add the curry leaves and hing and mix well.

4. Now add the ground coriander paste and blend well adding enough salt. Throw in the green peas and let it simmer for 2-3 mins.

5. Switch off fire and mix in the rice while the paste is still hot.

6. Garnish with cashewnuts and chopped coriander leaves.
coriander rice
I served it with a simple cucumber raita and papad. The flavour will be a true delight for coriander lovers!

This recipe goes to Weekend Herb Blogging hosted by Susan of The Well-Seasoned Cook. For previous hosts and recaps of WHB check out Haalo's blog.

--------------------------------------------------------------------------------

Please keep those recipes coming for The Recipe Diary Contest.





Thanks to everyone who started contributing already. You are all that much closer to winning the cookbook of your choice!
---------------------------------------------------------------------------------

February 17, 2009

The Recipe Diary Contest

What?

I am looking for some Indian recipes to create the ultimate Recipe Diary and would appreciate your contribution to my collection. What's more? You stand a chance to win cool cook books if you enter the contest!

How?

Follow the steps below to send me your Indian recipes.

1. Click on the button to reach the recipe submission form.



2. Enter your favourite Indian recipes.

3. Send me a picture of your recipe to naagu.v@gmail.com

Why?

I thought you'll never ask! I have THREE cool gifts to give away to winners in 3 categories.

The Super Contributors

These go to the top 2 people who submit the most number of recipes. It can be in any of the categories mentioned in the submission form.

The Super Chef

This goes to one person who comes up with the most authentic, creative and unique recipe.

The Gifts!

The winners can pick a cook book of their choice from the list here. I will be updating the list with more books so the choice is wide and completely yours.

When?

I will be accepting your entries till midnight March 3rd, 2009 (IST).

Start Submitting Now!



-Please note-

* On submitting a recipe and its picture, you agree and accept that it may be re-used or reproduced on this website or any other website of my choice. However, the credit will surely go to you and I will link to your website if you have one. 

* Please feel free to submit recipes that are posted in  your blog/site. As long as they are Indian recipes, I would love to receive them!

* Please do not copy/download recipes or pictures from other sites and enter them in the contest. That may constitute plagiarism.

* In case you win the contest, you will need to provide me with your name and postal address to send the gift.

* Winners will be announced on or before March 8th, 2009.

February 15, 2009

Basic Editing With Google Picasa 3

As I promised in the last post of the Basics of Food Photography Series, I am going to share how I edit pictures after I upload them from the camera. This is the most basic of edits and just involves a few clicks on Picasa. Its quick, easy and totally lazy-friendly.

If you don't have Google Picasa, you can download it here. Its free and quite useful!

Okay, so here is the picture we are going to use and a side-by-side comparison in case you guys want to see what I am going to talk about for the rest of the post.

Not bad, eh?

Once you have Picasa running on your computer, it will automatically sync all your pictures into the program. To edit a picture, open it in Picasa.

Let's look at the editing process step-by-step now.

This is how my picture looked SOOC - Straight Out Of Camera.


The first thing I always check is whether my picture can use with a crop. I sometimes chop off considerable amount of the picture when I feel the main stuff is not getting its due attention.

In this case, I feel there is a bit more space on the left than the right so I am going to crop off a bit of the green space on the left.

In the menu to the left, under Basic Fixes, choose 'Crop' --> Click and drag the mouse to choose the portion you want to retain in the picture --> Hit 'apply'

There you go, much better!

The next thing I want to fix is the faint line you see near the base of the bowl. I used to chart papers to form as the base and background of the picture and this is where they meet on the table. I want that line to be as invisible as possible.

To do this, choose 'Retouch' from the menu on the left --> Use the box at the bottom right of the picture to navigate to the portion of the pic you want to retouch --> Choose brush size from the left menu --> Click on the area you want to retouch while holding the left mouse button down, then click on a space in the picture that's smooth.

In this case, I slightly increased the brush size from default, hold-clicked my cursor on one end of the line on the left. Then I clicked on a smooth portion of the green background so that the line gets blurred a bit.

After working the whole line to the left of the bowl, here is how the picture looked like.

Notice the difference on the left and right of the bowl? The line is blurred and blends better with the background. If I hadn't brought your notice to it, you wouldn't have noticed it in the picture ;)

Quick tip: The retouch tool is very useful to remove blotches of curry or small shreds of vegetables that appear on the side of your bowls in pictures. Just click on the blotch, and then click outside on a smooth part of the bowl to make it disappear! Same method to remove that unwanted pimple on your profile picture in Facebook ;)

Do the same retouching on the right of the bowl as well. Here is the final retouched picture.

Now its time to move to the second tab in the left side menu in Picasa - the 'Tuning' tab - my absolute favourite.

I use the 'fill light' option if the picture looks a bit too dark. Since this one is fine in the lighting department, let's jump to the 'highlights' slider. Play around with this option until you feel your picture looks better then before. We don't want the pic to be too bright. I moved the slider about 1/4th of the way to the right to make it look like this.

See the difference? The greens are a bit brighter. Just a tad, that's all we need.

Next is the 'shadows' slider. Ooooh, I love this! It can give an instant boost to your pic. What this does is, it enhances the shadows in your picture. It brings out the colour beautifully in most cases so play around with this as well. Be careful not to be too enthusiastic because if used badly, this can make one portion of your pic really dark.

Like for my pic, the shadow is darker on the right hand side so if I go overboard with the 'shadows' slider, the right hand side will look too dark.

I brought the slider about 1/3rd of the way to the right.

Here's the result.

See how the colours are popping out? I always love the effect of 'shadows'. It works especially well if you have a black background and use a black bowl. Like in this picture.

Ok, now let's increase the colour temperature a bit. This is also to accentuate the colours in your pic a bit so increasing it a bit never does harm. I increased a bit on this pic and here's how it turned out.

You'll notice that the colours generally 'warmed' a bit, especially the yellows of the corn.

Time to click on the third tab, 'Effects', now.

This has a lot of options that you can experiment with but the one I use most is the first one, 'sharpen'. Now the tool comes with a slider so you can control the amount. I don't sharpen too much since it makes the pic look unnatural, but a little bit never hurts.

Here is the above picture, sharpened.

Ah, nice. Almost done!

Hmm.. I didn't notice that glaring patch of light on the bowl before. Do you see that? On the bowl, towards the rim on the left?

Let's try and see if we can use 'Retouch' under 'Basic Fixes' to remove that.

Ack!! Bad idea!! Good to demo that Picasa does come with limitations and you can't perform magic with it, just close to magic ;)

Thank God for the 'undo' function! Undo undo!!

Ah good. I think I am pretty happy with the pic now so all I need to do is add my watermark, the copyright info. Initially, I used to add it to one corner in the bottom of the pic but these days I add it to the center of the pic and make it blend as much as possible.

Use the 'text' tool under 'Basic Fixes' and play around with different fonts and text colours. My favourite is Bradley Hand that's subtle enough to put in the center of the pic.

There you go! Good to upload to flickr and type up a post.

I know this seems like a lot of steps but once you learn your way around Picasa you will realize how ridiculously easy it is.

Even with having to save the pics at the end of each step for this demo post, I still took under 20 minutes to do the whole thing.

Here's another look at what we just did.

Happy editing :)

Now I have a question for you all. I have three ideas for my next post in the series.

1. Blurring backgrounds using Photoshop

2. Plates and bowls, what works best and what I have

3. Shutter speed and ISO (if you choose this, I will have to teach myself what they mean, first :D)

Let me know what you would like to learn more about next.

February 12, 2009

Koorka Two Ways - 2 Recipes, 1 Post

Ok, I don't know how to explain koorka to you guys. The best translation for this vegetable I saw on the Internet was Chinese Potatoes. I have no idea if this is even available in China. As far as I know, in India, you get this only in Kerala. I never used to give it much thought while there but I cannot explain how I felt the moment I saw this packet at Mustafa in Singapore. It was labeled 'poor yam' and it was hard to figure out exactly what it was since it was packed and I couldn't see inside clearly.

They call it poor yam but it's not really cheap!

TH thought it was 'cheppan kizhangu' or arbi (not sure of the english name for this) and since he loves stir-fried arbi, he encouraged me to buy it. I instinctively knew it was koorka but I didn't whoop with joy until I came home, scratched some skin off the vegetable and smelled it :D

Hairy, aren't they?

Koorka is a hairy tuber that looks similar to arbi but doesn't have that slimy feel to it when chopped. It also doesn't make your hands itch like elephant yam / chena does.

Preparing it to cook, however, was a pain. My mom had warned me about this when I excitedly told her I found koorka in the supermarket but I didn't think it will be this bad. Maybe I didn't choose the easiest method to do this.

This process was a pain in all the wrong places!

There are three ways you can prep koorka for cooking:

(a) pressure cook it for one whistle and peel it like you would potatoes.

(b) put it in a sack or jute bag and beat it on the floor till the skin peels off. I know this sounds weird but in Kerala, most households follow this method, apparently. I am guessing the koorka needs to be really fresh for you to be able to do this.

(c) Use a knife to scrape off the skin.

I followed option c. Pressure cooking it removes the flavour a tad bit and I didn't want the final dishes to be anything less than delicious. I regretted this after scraping about 10 koorkas and had a gazillion more to go! I got TH to help me and he did after I swore it won't irritate his palms like elephant yam does. Sheesh, touchy man, my husband.

Anyway, once I got all of them peeled, I felt much better. The worst was over. Since I couldn't decide between a thoran and a mezhukkupuratti, I made both :)

Par-boiled koorka

Before you decide to make anything with koorka, its a good idea to boil it in some water until half cooked and let it drain.

Recipe For Koorka Thoran


What I Used:

Par-boiled koorka - 1 cup
Grated coconut - 1/3 cup
Green chillies - 2
Shallots - 4
Cumin / jeera / jeerakam - 1/2 tsp
Turmeric powder - a pinch
Urad dal / uzhunnu parippu - 1/4 tsp (optional)
Mustard seeds - 1/4 tsp
Curry leaves - a few
Oil - 2 tsp (use coconut oil for a more authentic taste)
Salt - to taste

How I Made It:

1. Heat oil in a pan and add mustard seeds. When they pop, add the urad dal and fry until golden brown.

2. Grind together the coconut, green chillies, jeera, turmeric and shallots. Add this to the fried urad dal. Stir around for about 10 seconds.

3. Next add the boiled koorka, curry leaves and salt. Mix well and let it cook for another 2-3 mins.
Recipe For Koorka Mezhukkupuratti


What I Used:

Par-boiled koorka - 1 cup
Dried red chillies - 2
Garlic - 3 pods
Shallots - 2 (optional)
Turmeric powder - a pinch
Oil - 1 tbsp (use coconut oil and it will be yummier)
Mustard seeds - 1/4 tsp
Curry leaves - a few
Salt - to taste

How I Made It:

1. Heat oil and add mustard seeds. Once they pop, add the koorka and stir-fry for about 3-4 mins.

2. Crush the red chillies, garlic and shallots in a pestle and mortar if you have one. Otherwise just grind them together coarsely without water. Add this to the fried koorka with the curry leaves and the turmeric powder.

3. Fry for another 2 mins. Add salt.
Serve with rice and gravy of choice - totally worth all that skin-scraping!

The thoran and mezhukkupuratti were incredibly easy to make and tasted so good, just like how mom makes it, that one taste of these answered my question "why on earth did I waste so much time on this stupid vegetable when I could've made maggi for lunch?!".

If you enjoyed this post please help spread the word.