finally i thought of publishing my own invented recipes "The Creole Cuisines of Puducherry"- this recipes are gathered from many indo french families all around puducherry and JP has given me a free hand on doing these exercise and we have done a fantastic food festival on these recipes at "The Calve " - perhaps i have written these recipes in repos, women's weekly, the Hindu.......now that i want you all to experience the treasure, almost many leading hotels in puducherry copied my recipes and incorporated in their menu!!!! you can see that in Promenade, Le Duplex......
Creole Cuisines of puducherry
Pondicherry is
familiar for its own seafood dishes, this Creole recipe is recollected from the
19th century and I have given fine touch to cook easily. The perfect
blend of nungu and prawn has its exotic taste which you ever tasted!!!!!!!!!!!!!!!
Try it out
Era Nungu Curry
Serves 2
Prawns (medium) – 200 gm peel the
shell and slit
Nungu (kernel of Palmyra) – 5 no remove the skin and cut in to
cubes preserve the juice
Split Cashews – 100 gm
Coriander seed – 1 tsp
Somph – ½ tsp
Turmeric (whole dried) – 1 no
(10gm)
Coconut – ½ grate and take 1st
2nd 3rd extraction
Onion – 200 gm chop finely
Green chilly – 5 no slit
Coriander leaves – few chop
Curry leaves – few
Cinnamon stick – 2 no
Ghee – 3 tbsp
Salt – to taste
Method:
Soak turmeric, coriander seed,
somph grind to fine paste.
Heat ghee; add curry leaves,
cinnamon, green chilly and chopped onion. Fry till golden colour, add grind
paste, and cook for 5 min till the ghee come out .now add prawns, nungu, slit
cashews Cook for few minutes, then add coconut milk 3,2,1 respectively, and
cook till the gravy thicken. Finish with coriander leaves and serve with
baguette, appam and rice.
Manathakkali is the best ayurvedic herb, which is commonly said its
cold to our immune system, there is lot of way we are cooking these leaves,
here I have a given a excellent soup to beat the heat.
Manathakkali Saru
Serves 2
Manathakkali keerai (Black night shade leaves) – 1 bunch
(peel the leaves)
Onion – ½ sliced, ½ chopped
Garlic – 2 pods chopped
Ghee – 1 tsp
Rice stock – 300 ml
Cumin - few
Salt
Method:
Boil the leaves with sliced onion, salt in rice stock. Grind
it. Strain and grind to fine pate. Reserve the stock. In a sauce pan add ghee,
garlic and cumin let the spices splutter. Add chopped onion sauté till golden
colour. Now mix the grind ingredients, stock. Boil for few minute, Sprinkle
salt and serve with baguette.
The typical pondicherry salad known
by many of the indo French nationalities, the perfect mixture of brinjal and
potato with the mango granule, has its own creamy and sour taste. those who are
not tasted this delicious salad !!!!!!!!!!try it out
Brinjal Potato
& Egg salad
Serves 2
Brinjal – 1 no boil peel the skin and mash
Potato - 2 no boil peel the skin and mash
Egg - 1 no boil
and chop
Raw mango – ¼ chop
Salt – to taste
Coriander leaves – few chopped for garnish
Method:
Mix mashed brinjal & potato mixture; add mangoes and
sprinkle salt and garnish with coriander leaves. Add a dash of coconut milk to
enrich the taste.
