Moru kaachiyathu (tempered beaten curd )

The past week was a miserable one, both health-wise and because plans for a family get-together fell through ... and when down in the dumps, comfort food works best. If there was anyone else to do the cooking, maybe the menu may have been something else, but since I had to do the cooking, I opted for one of the easiest fixes - moru kaachiyathu.

Like chicken soup elsewhere, this is a very comforting curry with hot kanji (gruel) and some veggies. Especially when a bad cold makes your taste buds go on strike, this helps bring them back to working order.

Beaten curd - 1 and 1/2 cups

Onion -1 small (sliced thin)

Green chillies - 3 (sliced)

Ginger - 1 inch piece (cut into strips)

Garlic - 5 to 8 cloves (cut into halves)

Curry leaves - 1 stalk (separated)

Turmeric powder - 1/2 tsp

Fenugreek/ methi/uluva seeds - 1/4 tsp

Mustard seeds - 1/4 tsp

Dried red chillies - 2

Salt to taste

In a deep-bottom pan, heat about 1 tsp of oil, splutter the mustard seed, add the fenugreek seeds and the dried red chillies.

Then the onion and curry leaves. once the onions sweat, add the garlic, ginger, green chilles. Now add the turmeric powder and now add the beaten curd. stir and take off the fire before the curd comes to a boil.

Add salt to taste. Add a pinch of cumin powder at this point.

Note: for a totally different taste, add one sliced tomato with the garlic, ginger and green chillies .

Serve with rice, chammandi podi and tender mango pickles. Great combination with red fish curry.

Wish you a Merry Christmas...

After promising to do more blog posts, I have been absent again... with my daughter ill, and having caught the bug myself, I guess I will take some time to relax and recuperate...

Meanwhile, I wish all fellow bloggers and friends a great Christmas.

No-bake fruitcake with Marshmallows

This photo of the fruitcake has nothing to do with the recipe... I just borrowed it from the internet pictures....Fruit assembled like cake!!!!!.

I picked up a few books this weekend and this recipe was in a book by Debbie Macomber , called Glad tidings. This is a tried and tested recipe by the author and since it is no-bake, maybe easier to achieve. Another good thing is that you do not have to wait weeks to taste the results. It can be had as soon as it is made.

I haven't tried it out, but it looks good and I am sure some of you out there may want to make a quick fruitcake, with Christmas so close ...

Golden or dark raisins - 1 cup

Dates - 2 cups

Mixed candied fruit - 2 cups

Chopped nuts - 4 cups (or you may reduce to 3, if you so prefer)

Evaporated milk - 3/4 cup

Marshmallows - 2 cups

Finely crushed Graham crackers - 2 cups

Mix raisins, dates, candied fruit and chopped nuts in a large bowl.

In a saucepan, (or using microwave) bring the evaporated milk to a boil, add marshmallows and stir well till the marshmallows are melted and mixed thoroughly with the milk.

Finely grind the graham crackers till they are at flour consistency.

Mix the crackers with fruit and nuts mixture.

Add the milk and marshmallows to it. Mix well with wet hands.

Rinse hands, pat the mixture and press it into a 9 inch by 5 inch loaf pan lined with wax paper. Refrigerate for 2 days

Variations : instead of 2 cups candied fruits, add 1/2 cup candied fruit, 1/2 cup flaked coconut and 1 cup candied pineapple for a tropical taste. If the mixture feels too dry, add a bit of orange juice or strawberry jam.

It has no alcohol, so it is a better option for young children.

Back to the routine...

My parents, sister and brother-in-law had come visiting and we took them to visit Jaipur. It was a great few days and we enjoyed ourselves a lot.

Sadly, my blogging and entrecard dropping had to be neglected . But I will start posting and dropping cards from now on.

A big Thank you to all the EC droppers who still visited my blog. Also i found that my follower have increased. So I have to ensure that I deserve the attention :)

For starters, a picture of a gateway at a courtyard of Amber fort in Jaipur. This was our second trip to Jaipur, but no less breathtaking ...

Jumbo sauteed prawns

When I get absolutely fresh prawns, this is one of the nicest ways to enjoy prawns. Don't bury it in any sauce and gravy. A quick preparation that locks in all the flavours and retains the juicy quality of the prawns.

Jumbo prawns - peeled and deveined (400 gms)

Marinate the prawns in a bit of lime juice, salt and a few drops of oyster sauce /soy sauce and keep for about 5 minutes.

Onion - 1 finely chopped

Ginger garlic paste - 1/2 tsp

Turmeric powder - a pinch

Red chilly powder - 1/2 tsp

In a wok, heat about a tsp of oil, add the onion, saute well till brown, add the ginger garlic paste and the turmeric and chilly powders. when that is done, add the prawns and cook for about 5 to 10 minutes.

The prawns are done !!!! Garnish with chopped mint leaves and serve hot.