Scotch Eggs

 This is again from my paternal grandmom's kitchen. This used to be one of ammachy's special dishes for Christmas, Easter and whenever special guests came. After my marriage, I was surprised to find it a special at my Mom-in-law's dinner table as well...again for Easter, Christamas or when special guests come... :) I make this once in a while (but in my case, I make it as a weekend dinner, not for any guests!!!!:) )
The pictures are from my mom-in-law's kitchen.. I have pictures of this dish from my kitchen as well, but this looks better..so posting this.

This is boiled egg inside beef cutlet, deep fried and then halved.

So first, here is the beef cutlet recipe:

Beef: 1/2 kg
Onion: 2 diced
Ginger: 1 tbsp minced
Green Chillies: 4 chopped
Curry leaves: 2 sprigs (or you can use coriander leaves)
Garam Masala: 2 tsp
Salt and Oil: as required

Potatoes: 1/4 kg

Pressure cook the beef with required quantity of water and salt. After the first whistle, lower the flame. and after 25 minutes, turn off the stove.
Drain the meat, and mince it in a food processor.
Heat required oil ( 3 tbsp should be fine) in a wide bottomed pan and saute the onions, ginger, greenchillies and curry leaves.
When the onions are wilted, add the garam masala and saute again for a minute.
Now add the minced meat and salt and mix well.
Turn off the stove, and add the boiled and mashed potatoes.
Do a taste test, and if more salt is required, please feel free to add.
Mix everything properly and make balls out of it like shown in the picture.

Now boil the eggs, take it out of the shell and mix it in all purpose flour
(this is done so that the eggs dont slip when we cover it with the minced beef and potato mix)

Take one ball, flatten it and keep the boiled egg in the middle, cover the egg with the meat potato mix.

Now either dip it in beaten egg or all purpose flour paste (maida made into a paste with water)
 I usually dip it in beaten egg, but that day, we ran out of eggs ( smiles!!!!) so used the maida paste.
 Maida paste is usually used when we make vegetable cutlets.

Now roll it in bread crumbs.

Heat oil. when it is really hot, slide the cutlets into it, lower the flame to medium heat and fry.

Drain it on an absorbant paper.

Halve the balls and serve warm with tomato sauce.


Kadu Manga (Kerala Mango Pickle)

Kadumanga reminds me of Good fridays. Especially the ones spent at my mom's house at Karthigapally....beautiful memories of summer vacations spent eating mangoes after mangoes and throwing it away after the first bite... O yes, the place was full of mangoes (and the house itself was named after the mango trees- Mankiyil)
We used to go to the Marthoma church (obviously, we are marthomites and grandparents are members of that church) very religiously every Sunday and all days in between (for Vacation Bible School). My favourite memory of that church is the Good friday meal...  Kanji (Rice Gruel), payar (Green Gram Saute) and kadumanga (Mango Pickle) and Pappadam (crisps) and the spoon was made of mango leaf. Since mangoes are in season only a few months of the year, I make it in large quantities. But since, My hubby prefers Mango Thokku Pickle (the Tamil Nadu version), I usually make that now (will post the recipe soon).. so heres my favourite Kadumanga recipe

Raw Mangoes: 1 kg (cubed)
Gingelly oil : 1/4 Cup
Mustard Seeds: 1 tbsp
Curry leaves: a few sprigs
Ginger: 1 inch julienned
Garlic: 10 cloves sliced
Turmeric Powder: 1/2 tsp
Kashmiri Chilly powder: 4 tbsp
Fenu greek powder: 3/4 tsp
Asafoetida: 1/2 tsp
Salt: as required
Vinegar: 1/4 cup
Boiled water: 1/2 cup

Heat the 1/4 litre oil in a thick bottomed pan and splutter the mustard and curry leaves.
Throw in the ginger and garlic and saute till raw smell goes.
Lower the heat to medium and add the powders (chilly, turmeric)
Now add the boiled water, required salt and let it come to a boil.
Now you can add the cubed mangoes and the vinegar and turn off the stove after it boils along the edges.
Mix in the fenugreek powder and asafoetida powder.
Allow it to cool and store in bottles and preferably refrigerate it.
Goes well with Rice Gruel and Rice.


Ela Ada

I just cant remember the number of times I craved for this when I was carrying my son. But I couldnt make it coz I was bed ridden and was not even allowed to go to toilet...forget the Kitchen!!!!!

and for the curious ones out there, yes, I got to eat it coz I explained to my maid how it is made.. she had never eaten it in her life, but went to make it like how I told her and when she brought it, WOW... it was excellent!!!!!

So, heres the recipe:

In a pan over medium heat, melt 200 gm jaggerry with a little water. (or you can use sugarcane molasses syrup)

when its melted, strain to get rid of the impurities and again back to the stove it goes. Boil again for a minute or two and then add 1 cup grated coconut and stir on medium low heat for a minute.
 Turn off the stove and keep this filling aside

Take 1.5 cups roasted Rice flour, add required salt and then to it, add boiling water to make a smooth dough. Use a spoon to mix and when you feel you can handle the heat, knead with your hands.
(Rice flour is roasted in a thick bottomed pan on medium heat. Keep stirring and when it slightly becomes off white and emanates an aroma, take off the stove making sure not to burn it)

Make 6-7 balls out of the dough

Take a banana leaf, and place one ball on it and slowly flatten it with your fingers. you can dip your fingers in water so that the dough will not stick to your hand.

Spread the jaggerry coconut filling on it and fold the leaf from one side to the other (the ada will be sealed when we do that) and again fold the leaf from the other two sides.

Place these in a steamer/idly cooker with enough water and cook till done (about 15 minutes)

Once done, serve warm as breakfast or as a 4'o' clock snack.


Brinjal/Aubergine/Eggplant fry

This is one of the tastiest stir fries Ive ever eaten...

Brinjal: 2

Slice the brinjal like in the picture and soak in water.

Slice Onions and green chillies like in the picture below

Heat oil in a kadai, saute the onions and green chillies till wilted.
Add a sprig of curry leaves.
Now add the sliced brinjal, salt and cook till done.
Serve hot with rice.