Creole Cuisines of Puducherry

Hi Friends,

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 19^th 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 1^st 2^nd 3^rd 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.

Road Side Treasures - "Aattu Kaal Soup"

Aattu Kaal Soup

 

Ingredients

 

1. Goat or Lamb' legs-6 nos.

2. Onion paste-2 tbsp

3. Tomato paste- 2 tsp

4. Ginger-garlic paste-1 tbsp

5. Coconut paste-2 tsp

6. Dhania powder-1 tsp

7. Garam masala-1 tsp

8. Red chilli powder-1 tsp

9. Turmeric powder-1 tsp

10. Mint leaves-1/2 (bunch finely chopped)

11. Lemon juice-2 tbsp

12. Salt-as per taste

13. Water -as much to immerse the legs

14. Oil-2-3 tsp

15. 3-4 Whole Green Chillies sauted in 1 tspn ghee or butter for garnishing.

16. Whole garam masala-2 Bay leaves, 2 Black cardamom, 2 cloves, 2 green

Cardamom, 1 med stick of cinnamon.

 

Method:

 

 

Clean and wash the legs. Cook it in the cooker by immersing the legs in the water, add 1/2 tsp of turmeric & salt cook it for 20-25 mins.

Take a pressure cooker pan heat oil in it on med-high flame, add whole garam masala (bay leaves, cinnamon & two types of cardamom & cloves) saute it for half a second, then add onion paste fry until light brown.

Add turmeric, chilli & dhania powders, ginger-garlic paste saute it for 1 min, then add coconut paste saute it for 2-3 secs stir continuously, now add legs (cooked & reserving the liquid) & tomato paste fry for 1 min add the liquid, salt & allow it to cook for 1-2 whistle until tender.

Remove the lid and stir in mint leaves, garam masala powder, lemon juice see the consistency should be of soup. Chek the salt. Finally garish it with sauted green chillies in ghee or butter.

Serve hot pipping soup with Aappams, Iddiappams, home made Naans or Malabar Parathas. Happy cooking!!!!