Annaprashana/Choroonu./eating of food Ceremony.

The ceremony is usually arranged in consultation with a Poojari, who arranges an auspicious date on which to conduct the choroonu.



We are celebrated in Koodal maanikyam temple....Irinjalakuda. Friday, ‎January ‎20, ‎2012, ‏‎8:53:58 AM

Koodamkulam project through vayala,kottayam

Kottayam Tharavu Curry / Duck Curry (Kutanadan Style)

Kottayam Tharavu Curry / Duck Curry (Kutanadan Style)

Duck is a staple in the backwaters,a region of intricate canals and lakes in the Indian state of Kerala.Kuttanadan Duck curry is a traditional dish and it is an inevitable dish during the special occasions like Easter,Christmas and marriages.Duck recipes are a specialty of Syrian Christian families in Kerala and is part of their cuisine on all special occasions.There are different variations in making duck curry.In regions like Kuttanadu it is made with the skin, without adding water and is cooked in its own fat.

Here is the Recipe:

Ingredients:

For Marinate: 

1. Duck/Tharavu -1kg(skinned and cut into medium pieces)
2. Turmeric powder-1/4 tsp
3. Coriander powder-1/2 tsp
4. Ginger-a small piece,crushed
5. Garlic-3 cloves,crushed
6. Pepper-1/2 tsp,crushed
7. Fennelseeds-1/2tsp
8. Vinegar-2 tbsp  
9. Salt to taste

For Gravy:

1. Shallots/small onion-1/2 cup,thinly sliced
2. Ginger-1' piece,crushed
3. Garlic-8-10,crushed
4. Green chilies-3-5,slit lengthwise(As per tolerance)
5. Curry leaves-2 sprigs
6. Coriander powder-1-2 tsp
7. Chilly powder-1 tsp
8. Pepper powder-1tsp (As per your tolerance) 
9. Garam masala-1tsp 
10. Coconut milk-half cup(optional)
11. Oil- as required 

Method:

1. Clean and wash well.Soak them in a water and lemon juice for couple of minutes.Drain it.Cut into medium sized pieces with skin.
2. Marinate the cleaned duck pieces with the ingredients given in under marination for at least 30 minutes.
3. After 30 minutes,pressure cook the marinated meat in a pressure cooker until cooked and soft.Duck usually takes more time to get cooked compared to chicken.
4. Heat oil in a large kadai or a Mun Chatti/clay pot,saute thinly sliced small onion till they begin to turn soft,add crushed ginger,garlic and green chilies and cook until it turns lightly golden brown color.At this stage,add all the powders except pepper powder and garam masala and stir in low-medium heat until a nice aroma comes.
5. Now add cooked meat to this masala mixture and bring to a boil in medium heat.Adjust the salt.
6. Add half cup freshly extracted medium consistency coconut milk to this(optional).(I didn't use this time)
7. Add curry leaves and garam masala powder and the remaining pepper powder to this and cook in a low flame for 10-20 minutes till the gravy thickens,and the oil coating floats on top.
8. Switch off the flame and let it sit for 30 minutes before serving. 

 

  

                       Notes:

• You can prepare this dish without coconut milk also. 
• Marination is must.Cooking time is more than that of chicken and mutton.

                                     

Kappa + Kanthari

Kappa (Tapioca) is very popular and common preparation in Kerala. It is very typical food of Keralite. Thinking of this delicious starch filled food varieties is nostalgic. There are wide varieties of food prepared with Maracheeni-Kappa. The most popular  combinations are Kappayum meenum,Mulaku chammanthy,,kappa biriryani,kappa beef varatiyathu,kappa vevichath etc

Chendamuriyan kappa puzhungiyathu and mulaku ulli chammanthy ready to eat less than 15 minutes.  Try this and enjoy
Boiled Tapioca with Onion Chutney

Ingredients

• 5 or 6 pcs of of tapioca/kappa/maracheeni
• Salt
• Tturmeric powder (optional)
• Water – as required to cook

Peel an cut kappa into three to four pieces.Wash  and cook with  sufficient water by  adding turmeric  powder, salt Remove from the fire and drain excess  water

Kanthari Mulaku

• Kanthari Mulaku -10
• Kunulli/Pearl Onion -15
• Salt
• Coconut Oil – 3 table spoon
• Curry leaves – few

Crush Kanthari Mulaku,Kunulli/Pearl Onion and Curry leaves in mixer or ammikallau.And tranfer this mixture in a bowl and add coconut oil ,salt,and curry leaves. Mix everything well and serve with boiled kappa with black tea…………… You and your family is sure to enjoy this

Kottaym Chicken Roast

Kottaym Chicken Roast

Ingredients:-

1. chicken     – 1 1/4kg
2 .Lime juice-11/2tbsp
    Pepper powder-/2tsp
    Salt-to taste
    Oil-1/2cup
3.Onion-3 nos(medium sized)
    Ginger paste-2tbsp
    Garlic paste-2tbsp
4.Cinnamon -2 sticks of 1 inch size
    Cardamom-2
    Cloves-5
   Cumin seeds-1/2tsp
5.Chilli  powder-2tbsp
   Coriander poder-1tsp
   Tomato-2
   Green Curry leaves-2 sprigs
   To garnish:-
6.Onion-1
  Garlic-2tbsp
  Curry leaves-2 sprigs
  Red chilli-6
  Fried potato-2

Preparation:-

Clean and drain chicken
Marinate chicken with lime juice,powdered pepper and salt for half an hour
Heat  a thick-bottomed pan,pour oil and saute chicken
Grind and keep aside ingredients mentioned in no.4

The taste capital of Kerala.....its kottayam

MULAKU POTTICHATHU

Mulaku pottichathu is  an excellent chutney to go with tapioca or rice and a quickie dish when you fall short of curries.


Cooking time : 5mts  
To serve 6 
Ingredients:
1.Dried red chillies(vattal mulaku)     –  10 nos. (remove the stalk)
2.Small onion(chuvannulli)             –  10 nos.
3.Tamarind(valan puli) de-seeded – 1 gooseberry(nellikka) size ball
4. Coconut oil        – 3 tsp
5. Salt                    – to taste
6.Water                 –  2-3 tbsp
Method:
Mash  tamarind thoroughly adding  water and  salt to make a paste.Keep it aside .Saute vattal mulaku in 2 tsp of coconut oil while stirring continuously until it turns brown(approx 3 mts) and crispy.Immediately crush the sauteed chilly  and then grind onions using the grinding stone(preferably) or  in a mixie.Mix it with the tamarind paste and add the remaining coconut oil.
Variants: 

• Substitute water with curd to make tamarind paste.
• Vinegar may be used instead of tamarind.
• If dried red chilli is not available, use red chilli powder.
• If coconut oil is not available,use any other cooking oil.But the taste may vary considerably.

Note:  This may not be given to children as it is  hot.Reduce the number  of chillies  used or try the curd variant mentioned above.

Kottayam Margamkali..

Margamkali is a very ancient and the most popular art dance performance prevalent among the Syrian Christians of Kottayam ,Kerala. The word ‘margam’ means ‘path’ and it was meant for the propagation of Christian religious ideas. The form of the art was the result of direct inspiration from the indigenous culture. The real source of inspiration for Margamkali was Kalaripayattu and Sangamkali which was very popular when the Christian community had developed the form in later centuries of pre-Portuguese era. The Christian soldiers used to pass free time performing Margamkali and the subject usually was/is the arrival of Mar Thoma and his proselytization activity in Kerala.

                    Margamkali was performed mainly by men on festive occasions, especially during the time of marriage. But later it came to be performed by women as in Thiruvathirakali style. The dance is performed by 12 members moving in a circle around a lighted oil lamp. The oil lamp denotes Christ and the dancers symbolize his apostles.

The songs of the Margamkali are composed in modern Malayalam. The dancers sing themselves while performing the dance. Unlike other dance forms of Kerala, Margamkali lacks musical accompaniment. The traditional text of the song is an elaboration of the activities and martyrdom of St. Thomas in Kerala. Later many other songs were also added to the original test.

Margamkali is often presented as a stage item today and also for Art competitions at the school and college levels.