Cuban Malanga Fritters (Colocasia Fritters)

Recipe from tasteofcuba.com by Pedro Hernandez. The malanga or taro root in Cuba is nothing but our colocasia (சேப்பங்கிழங்கு)

Serves 2

Ingredients

• 150 grams colocasia
• 1/2 egg, beaten well
• 1 clove of garlic, finely chopped (minced)
• 1/2 tsp parsley
• Salt to taste
• 1/2 tsp vinegar

Preparation

• Wash and peel colocasia and grate it. Mix the rest of the ingredients into the grated colocasia.
• Heat oil to 375 degrees F (oil should sizzle when batter is dropped in) and drop in by tablespoonful. Fry till golden brown, drain on paper towels and serve hot.

Frituras de Maiz Tierno (Cuban Corn Fritters)

Recipe from tasteofcuba.com courtesy Sonia Martinez from Cocina Cubana Club.

Serves 4 

Ingredients

• 1 cup fresh corn kernels, ground to a pulp
• 1 egg, well beaten
• 1/2 tsp aniseed, ground or pounded with mortar and pestle
• 5 tbsp sugar
• 1/2 tsp salt
• 1/2 tsp vinegar (added so the fritters do not absorb as much oil)
• Oil for frying

Preparation

• Mix all the ingredients. If too liquid, add a small amount of all-purpose flour (I used about 3 tbsp) and mix well. Drop in hot (375° F) oil a tablespoonful at a time and fry till golden brown. Dry on paper towels and serve hot.

Platanos Maduros (Sweet Fried Plantain)

I happened to be watching the movie Chef yesterday and was so taken up by chef Casper and his food truck Cubanos. Every time Casper had his food truck stationed and his menu written on the chalk board, I was so drooling over it, especially the Platanos Maduros, that I immediately searched for authentic Cuban recipes and tried it out immediately from tasteofcuba.com. The plantain that is so easily available in Cuba is none other our Nendran or Yetham (Nendran is one of the four cultivars of banana that is known as plantain!) from the Kanyakumari - Kerala belt. And it was so easy to make! 

Ingredients

• 2 ripe plantains (Nendran) (the more ripe and black the better - as in the second picture)
• Oil for frying

Preparation

• Cur off the edges, peel the bananas and slice them diagonally about 1/2 to 3/4 inches thick.
• Heat oil in a pan to about 350 degree F (the oil must sizzle when a drop of water is added.
• Drop the slices in the oil and fry till the bottom is golden and then turn them over and fry till the top side is golden. The edges must be slightly darker and caramelized.

Notes

• You could fry them a little longer so that the sides are darker than golden brown. They actually taste much sweeter and more delicious than the golden brown ones as the sugars caramelize very well.

Nadar Mutton Varuval

I found this recipe on Star Vijay தினம் ஒரு சுவை. Not sure the about the Nadar connection! It does look authentic, though and taste delicious too!
Serves 3
Ingredients

• 500 grams mutton (Tender male goat shoulder meat tastes very good!)
• 2 large onions, chopped finely
• 1 small tomato, diced
• 1 cup coconut, diced (about an inch in length)
• 1/2 cup thick coconut milk
• 1 tbsp ginger garlic paste
• 1 1/2 tsp fennel seeds
• 1 1/2 tsp pepper powder
• 1/2 tsp turmeric
• 3 tbsp coriander powder
• chili powder to taste
• 4 to 5 dry red chili pepper (குண்டு மிளகாய்)
• Handful curry leaves
• Salt to taste
• 2 tbsp coconut oil
• Chopped coriander for garnish

Preparation

• Pressure cook mutton with salt.
• Heat coconut oil in a pan. Add fennel seeds, dry red chili peppers, curry leaves and diced coconut. Saute well and fry for about 4 minutes till coconut is browned.
• Add onions, stir fry, add ginger garlic paste, mix well and add chopped tomatoes. Saute for a while.
• Add boiled mutton, turmeric, coriander and chili powder. Add pepper powder and saute for a minute. 
• Add coconut milk. Add salt and saute well. 
• Add chopped coriander, switch off and serve with rice and sambar or rasam.

French Fries

I found the perfect MacDonald French Fries recipe on Nicko's Kitchen. Purely vegetarian!

Serves 3

Ingredients

• 500 grams potatoes
• 2 tbsp powdered sugar
• 1 tbsp corn syrup (recipe below)
• Oil
• Salt to taste

Corn Syrup

Yield 1 cup

Ingredients

• 1 cup white sugar  
• 3/8 cup water
• 1/4 tsp cream of tartar (You can substitute with ¾ tsp lemon juice or vinegar)
• 1 pinch salt

Preparation

• Combine all ingredients in a large saucepan. Bring to a boil, stirring constantly. Reduce heat to a simmer and put cover for 3 minutes to get sugar crystals off the sides of the pan. Uncover and simmer, stirring often, until it reaches the soft ball stage, about 25 minutes. Cool and store in a covered container at room temperature.
• Syrup should keep for about 2 months.

Preparation

• Peel and cut potatoes into 1 cm x 1 cm thick matchsticks.
• Put it in a bowl of ice cold water for 5 minutes to remove the excess starch.
• In another bowl, pour boiling water. Add powdered sugar and corn syrup. Remove the potatoes from the cold water bowl and put it in this bowl for 10 minutes. 
• Remove and dry on paper towels on a plate. Leave the plate in the freezer for 20 minutes.
• Heat oil to 375 degrees F. Put the potatoes in a big steel basket (I used a big steel strainer) and place it in the hot oil for 2 minutes. 
• Remove and drain on paper towels. Allow to cool for about 5 minutes.
• Heat oil to 375 degrees F again. Put the potatoes back in the strainer and into the hot oil for about 4 to 5 minutes or till golden brown.
• Remove and drain on paper towels. Sprinkle salt and serve.

Chettinad Style Mutton Chukka (உப்பு கறி)

This recipe is an authentic Chettinad dish.

Serves - 2 to 3 

Ingredients

• 500 grams mutton (I use tender, male goat shoulder meat)
• 250 grams shallots (pearl onion)
• 1 tbsp pepper powder
• 1/2 tsp garam masala
• 1/4 tsp turmeric powder
• 1 tbsp ginger garlic paste
• 1 whole large garlic (cloves slit lengthwise)
• Curry leaves, handful
• 1 tbsp fennel seeds, whole
• 12 to 14 dry short, red chilli peppers (குண்டு மிளகாய்)
• 1 cup yogurt
• Salt to taste
• Oil

Preparation

• Clean mutton, marinate with yogurt, ginger garlic paste, pepper, turmeric, garam masala and salt for 1/2 hour.
• Heat oil in cooker, add the marinade and saute for 5 minutes.
• Add enough water to cover and pressure cook it. After pressure is released, simmer till liquid is absorbed.
• In the meanwhile, heat oil in a pan, add fennel seeds, saute and add shallots. Stir and fry till golden brown.
• Add curry leaves and garlic, dry red chilli peppers and fry well till aroma is released. Add the cooked mutton and stir fry in high heat for a while till well browned.
• Serve hot with rice and sambar or dhal.

Thoothukudi Kozhi Chukka Varuval (Tuticorin Chicken Dry Roast)

This is an authentic dish from Thoothukudi, the land of V O Chidambaram Pillai (கப்பலோட்டிய தமிழன்)! This recipe is from Aha Enna Rusi on Sun TV.

Serves 2 to 3

Ingredients

• 500 grams boneless chicken, diced
• 1 1/2 tsp chilli powder (add less if desired)
• 1 tsp garam masala
• 1/2 tsp clove powder
• 2 large onions, finely diced
• 1 tbsp ginger garlic paste
• Oil 
• Salt to taste
• Curry leaves, handful (optional)

Preparation

• Heat oil in pan and saute onions till golden brown.
• Add chicken, saute ans fry till cooked. Add a little more oil if required. Fry well.
• Add chilli powder, garam masala and clove powder. Add ginger garlic paste and curry leaves. Blend well and simmer for 10 minutes.
• Switch off and serve with rice and sambar or kaarakuzhambu.

Note:
The curry leaves are my addition. They have added a lot of flavour to the dish. I had it with coconut rice. A perfect combination I should say!

Madurai Mutton Chukka

An authentic dish from the seat of the Pandya Empire

Serves 2 to 3 

Ingredients 
Group I

• 500 grams mutton (I always use tender, male goat shoulder meat)
• 2 green chilli peppers
• 1 tomato, diced
• 1/2 tsp cumin powder
• 1/2 tsp turmeric powder
• salt to taste

Group II

• 1 tsp garam masala powder
• 1 tsp pepper powder
• 1 tbsp poppy seed - cashew paste
• oil
• 1/2 cup yogurt
• salt to taste

To Grind

• 4 dry red chilli peppers, long 
• 1 tbsp ginger garlic paste
• 50 grams pearl shallots (pearl onions)

Preparation

• Pressure cook mutton with ingredients from Group I and set aside.
• Heat oil in a pan and add garam masala, pepper powder and 3 tbsp ground paste. 
• Add pressure cooked mutton and yogurt and allow to boil till oil floats on top.
• Add salt to taste and pressure cook mutton again.
• After pressure is released, add poppy seed - cashew paste and boil again till liquid is absorbed and the mixture is dry.
• Heat oil in another pan and shallow fry the mixture till well browned and roasted on all sides.
• Switch off and serve hot with rice and sambar.

Fish Cake

Recipe tweaked from: http://nasilemaklover.blogspot.in/2010/04/fish-cake-and-fish-balls-noodle-soup.html

Ingredients

• 500 grams king fish (seer fish) (or any fish of choice)
• Sesame oil for pan frying
• Vegetables of choice 

Preparation

• Remove flesh from king fish slices.
• Scrape flesh from skin and discard skin.
• Place all the fish meat on a chopping board and chop for 10 minutes.
• The fish will become slightly sticky as you chop. Add salt and pepper to taste and continue to chop for another 10 minutes. The fish meat will now become a fish paste.
• Wet your hands slightly with water and roll the fish paste into flat elongate size.
• Steam for 10 minutes in boiling water, drain and pan fry in hot sesame oil.
• Allow to cool and cut into thin slices.
• Serve with raw vegetables of choice!

Beef Scrambled Eggs with Carrots & Spring Onion

Recipe is my experiment!

Ingredients

• 2 eggs, beaten well 
• 125 grams beef mince
• 1 tbsp garlic, minced
• 4 spring onions, cut into rings
• 1 large carrot, grated
• Olive oil
• salt and white pepper powder to taste
  

Preparation

• Heat olive oil in a pan. Fry the garlic mince for about a minute in low heat. 
• Add the onion white and saute for a minute.
• Pour the beaten eggs and allow it to cook on one side. Add salt and pepper and scramble it well. Set aside.
• Heat more olive oil in the same pan and add the beef mince. Add salt and pepper and saute well till cooked well, about 10 minutes.
• Add the scrambled eggs and mix well. Add the carrots and the spring onion and saute for about 3 minutes till the carrots are cooked. 
• Switch off and serve hot.

Note:

You can add mushrooms or any other vegetable of your choice too!

Chicken Scrambled Eggs with Carrots & Spring Onion

Recipe is my experiment!

Ingredients

• 2 eggs, beaten well 
• 125 grams chicken mince
• 1 tbsp garlic, minced
• 4 spring onions, cut into rings
• 1 large carrot, grated
• Olive oil
• salt and white pepper powder to taste
  

Preparation

• Heat olive oil in a pan. Fry the garlic mince for about a minute in low heat. 
• Add the onion white and saute for a minute.
• Pour the beaten eggs and allow it to cook on one side. Add salt and pepper and scramble it well. Set aside.
• Heat more olive oil in the same pan and add the chicken mince. Add salt and pepper and saute well till cooked well, about 3 to 5 minutes.
• Add the scrambled eggs and mix well. Add the carrots and the spring onion and saute for about 3 minutes till the carrots are cooked. 
• Switch off and serve hot.

Note:

You can add mushrooms or any other vegetable of your choice too!

Chettinad Eral Varuval - Prawn Fry

Ingredients:

• 500g prawn, cleaned and deveined
• 25 - 30 nos. pearl onions, chopped
• 15 nos. small pearl onions, whole
• 3 tomatoes, diced
• 1 tbsp ginger-garlic paste
• 15 small garlic cloves
• 4 green chillies, slit
• 1/2 tsp mustard seeds
• 2 tsp cumin seeds
• 2 tsp fennel seeds
• Curry leaves, handful
• 5 stalks cilantro, finely chopped 
• 1 tsp chilli powder
• 3 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• Salt to taste
• Oil (I used olive oil)

Preparation:

1. Heat oil in a pan, splutter mustard seeds. Add cumin and fennel seeds and half the curry leaves.
2. Add onion, garlic cloves, ginger - garlic paste and green chillies. Fry till golden brown.
3. Add tomatoes and all the powders. Add salt, cover and cook till the tomatoes are mushy and the mixture is a thick lump.
4. Saute another 4 minutes till dry and chunky. Add prawn and cook 2 minutes.
5. Remove lid and fry for 4 - 5 minutes. Add remaining curry leaves, cilantro and fry till masala turns brown and dry. Switch off and serve.

Thoothukudi Kozhi Chukka Varuval (Tuticorin Chicken Dry Roast)

This is an authentic dish from Thoothukudi, the land of V O Chidambaram Pillai (கப்பலோட்டிய தமிழன்)! This recipe is from Aha Enna Rusi on Sun TV.

Serves 4

Ingredients:

• 1/2 kg boneless chicken
• 2 large onion, finely diced
• 1 1/2 tsp chilli powder or as required
• 1 tsp garam masala powder
• 1/2 tsp clove powder
• 1 tbsp ginger - garlic paste
• Curry leaves, handful (Optional)
• Salt to taste
• Oil (I used olive oil)

Preparation:

1. Heat oil in a pan, add onions and saute till golden brown.
2. Add chicken and saute till cooked. Add oil as required.
3. Add all the powders and then ginger garlic paste. Blend well and simmer for 10 minutes. 
4. Add curry leaves and continue to fry till dry and roasted well.
5. Switch off and serve with rice and sambar or kaarakuzhambu.

Note:
The curry leaves are my addition. They have added a lot of flavour to the dish. I had it with coconut rice. A perfect combination I should say!

Kaadai Varuval - Quail Fry

Ingredients:

• 2 quails
• 2 tsp chilli powder
• 1 1/2 tsp pepper powder
• 1/2 tsp turmeric powder
• 1 1/2 tsp garam masala
• 2 tsp ginger - garlic paste
• Curry leaves, a handful
• Oil for shallow frying
• Salt to taste

Preparation:

1. Clean quail and make incisions with fork.
2. Make a paste with ginger - garlic paste and all the powders, adding a little water.
3. Marinate quail with the ground paste and set aside for 2 - 3 hours.
4. Heat oil, add curry leaves and shallow fry quail till browned on all sides.
5. Remove excess oil in a paper towel and serve.

Kaadai Roast

Recipe is my own experiment - came out quite well!


Ingredients

• 4 nos. quail
• 1/2 coconut
• 10 driy red chillies
• 1 tsp whole pepper
• 1 tsp whole cumin
• salt to taste
• Curry leaves, one handful
• 3 tbsp oil, for shallow frying (I use olive oil and it tastes very good)

 Preparation:

1. Clean quail, smear with turmeric and rinse it. Make incisions with fork.
2. Make a paste with coconut, dry chillis, whole pepper and whole cumin.
3. Marinate quail with paste and salt and set aside for 2 - 3 hours.
4. Heat oil in a pan, add curry leaves and shallow fry till browned on all sides. 

Arusuvai Thokku

(From Ahaa! enna rusi on Sun TV)

Ingredients:

• 1 cup guava (cut)
• 1 cup apple  (cut)
• 1 cup pineapple (cut)
• 1 cup seedless grapes (green)
• 1 tsp cumin                  
• 1 tsp garam masala  
• 1/2 tsp turmeric              
• 2 cloves                 
• 1 bay leaf      
• 1 cup fruit paste (all fruits pureed)
• 2 tbsp lemon juice 
• Coriander chopped 
• Oil

Preparation:

• Heat oil in a pan, add cumin, bay leaf and cloves.
• After cumin splutters, add cut guava, apple and pineapple. Stir fry for a few minutes.
• Add whole grapes and fry for a few more minutes. 
• Add garam masala, turmeric, stir fry and then add the fruit paste. Mix well and fry till fruits are cooked.
• Add lemon juice, stir well.
• Add chopped coriander and serve.