Karuveppelai Era

Karuvepellai Era (Curry leaves scented Prawns)

This is a very simple and tasty recipe which I got from a grandmother when I was travelling in a village near Vellankani.http://en.wikipedia.org/wiki/Velankanni_Town. This town and other small fishing villages was devastated during the Tsunami in 2004.

It was about 6pm and I was walking through in this small fishing village where the fisherman arrive on catamarans with their daily catch in the evenings. I saw the Annai Patti (grand mother)was sitting outside her hut and grilling some prawns on her earthen stove. I was curious and went and spoke to her. She was really warm was willing to share her recipe. I came to know that she had lost her family in the Tsunami and the local fisherman have been taking care after her.

Filter Coffee

Best thing in the morning is of steaming hot filter coffee. I love when the smell wafts through it is divine.

The Coorg Mountains in Southern India is famous for its coffee plantations.It is truly paradise.
The coffee roasted on a low temperature for a prolonged duration of time. It gives it a intense aroma. This coffee is meant for the aficionados(no decaf)

Child hood memories create a coffee craving. Growing up parents never used give us coffee due to the caffeine factor is what I concluded lately. In my neighborhood Mylapore there is a lot of little coffee roastery so the kids used to hang out late evening when the coffee bean used to get roasted.



Things Required...
Decoction
Coffee Filter
Coffee powder - 2 tbsp (Palntation A and Phebery blend)
Boiling water - to fill the top section
Filter Coffee
Milk
Sugar
Davara and Tumbler(Traditional Utensils)
The Hindu or your favorite newspaper Optional

How to go about preparing your filter coffee...


Place coffee powder in the filter section and add boiling water , close the lid and allow it to precolate.

After 10 minutes your coffe decoction is ready.

Pour the decoction into a tumbler and add sugar and hot milk.

Stretch the coffee into the davara(cup) and allow it to froth.

The most fragrant South Indian Filter coffee is ready to give your day a head start.



Coming up... Summer Barbecue...

Sun Chokes

This is a beautiful vegetable and really versatile. At first I had used this vegetable when I was working in Abu Dhabi. On my day off I love making a soup with sun chokes. I had wanted to try this out like Mulligatawny style. This is a classic soup from the Raj Cuisine which the British brought to fame from India.

I was in Seattle taking a break with my best buddies Joel and Sarah and my sister Vanitha. We had been to the UDub Farmers Market found some rustic sun chokes. It is a great feel when you find such awesome produce.

Spring time of plenty

After weeks of hard work and many trials and development the food has finally evolved. Many of the recipes come to me in my dream when I keep thinking about food. I scribble it immediately and the next day I go to my chef to share the ideas.

I'm really fortunate to be working with my chef . He is a class apart. Always supports and encourages ideas which keeps me going.

A long time passion of mine is to travel to remote villages in India in search of old recipes. Where I spend time with the cooks who have been doing these recipes day in and day out. I really admire how with great humility the are willing to share these recipes.

Bounty of Ingredients

I'm simply in love with a few ingredients which I use in many of my recipes. CurryLeaves - The Eternal Herb My favorite herb it is an important herb to South Indian Cooking. Well I use it almost in many different ways. Cardinal rule to bring out the flavor is to quickly crackle it in hot oil. Asfoetida -Hings It is a resin from a tree and has a very pungent smell. Again it is used in many dishes in Indian cookery. Pathar Ka Phool - Black Stone Flower. http://en.wikipedia.org/wiki/Lichen Apart from these I use a lot of spices and Seasonal Vegetables in my cooking. I love the farmers markets and make it a point to shop in one every week. I do not mind paying for the quality of produce and the care put behind growing something so beautiful. It is a soul filling experience.

Some of the other ingredients which I use is lentils. When sauted in oil till golden brown it adds a nice crunch.

Inspirations

I have always wanted to cook. Well I should confess that the only thing I really live for is food.
Growing up in India I have always been in the kitchens of my mother, grand mother, relatives, neighbors. I used to spend a great amount of time with my mom when she was cooking. Those days all what I wanted to do is eat good food.