Mubark at Trivandrum

                                                        Mubark Hotel - Trivandrum

                                                     Prawns, Mussels & boiled rice at Mubarak
Mubarak at Eastfort is a haven for fish lovers from Trivandum. This December I revisited this fishy joint to get closer to the Fish haven.

Here's a report in Hindu on Mubarak hotel.

Every time I reach Mubarak I end up waiting for the turn. It's hard to get a seat for lunch. Even when you get seat, people stand behind your back waiting for a chance. It kind of makes me uneasy, forcing me to finish my fish spread in a hurry.

This time we were directed to another room, where I had prawns,  mussels, sear fish fry...

Why don't we have more such places in Trivandrum. I'm sure, people crowd this place for it's price, the big serving on fish and variety. A negative about this place is the fish smell. Maybe, it's part of the Mubarak you'll have to accept.

Kidilam..

Marina.

Mutton Briyani

Mutton Biriyani 


Taste, flavor, ingredients of Biriyani is different from one place to another. For instance, this Kerala Biriyani is different from Malabar Biriyani or Calicut Biriyani. This one is distinctly touch of Trivandrum or it could be a Universal Biriyani. .

I got this Biriyani recipe for my Mom, who got it from her Mom. So, technically it's from Granny's Biriyani recipe. Of course many things has been added or subtracted as the recipe changed hands.

Despite all those changes, this Biriyani came as big hit with the guests. Sometimes, the taste and flavor surpasses my own expectation.  Has it happened to you?

Now steam ahead with this Biriyani recipe.

Ingredients for Mutton Biriyani 

1. Mutton large pieces - 1kg
2. Basmathi Rice-1 kg
3. Onions sliced finely -500gms
4. Ginger -50gms
5. Garlic ground-50gms
6. Green Chillies crushed - 100gms
7. Poppy seeds powdered - 2 tsp
8. Coriander leaves - 1 bunch
9. Mint leaves - 1 bunch
10. Curd - 1 cup
11. Lime juice - 1
12. Ghee - 250gms
13. Raisins and Cashew nuts - a handful
14. Garam masala powder - 1 tsp
15. Jeera - 1/2 tsp
16. Saunf - 1/2 tsp
17. Shahjeera-1 tsp
18. Mace-2-3 petals
19. Nutmeg-1/4 piece
20. Cinnamom-2 1/2" piece
21. Cloves-8
22. Cardamom - 6

Method for cooking the rice and meat

• Clean,wash and drain the rice. 
• Heat half the ghee and fry half the onions till golden brown
• Remove and set aside.
• Fry nuts and raisins and set aside.
• Add the rice to ghee and fry for 4-5 mts and add double the quantity of water.
• Add salt and cook till rice is soft and water absorbed.
• Remove from fire and set aside.
• Heat the remaining ghee 
• Add the onions and fry till transparent.
• Add ginger garlic paste, poppy seed paste and green chillies and fry for a few minutes
• Add Mutton and fry for few mts
• Now add salt and enough water to cook the meat.
• Pressure cook the meat for 20-30 mts till it is tender.
• Add beaten curd,lime juice and chopped leaves.

For setting the Briyani

• Take a deep vessel and put in  the meat.
• Sprinkle a little garam masala powder on top
• Spread 1/2 the rice over the meat.
• Sprinkle gram masala,fried onion, nuts and raisins.
• Repeat this process with the remaining meat and rice.
• A little saffron or yellow color mixed in milk and some rose water sprinkled on top enhance the flavor(This is optional)
• Cover with foil and put into a preheated oven for 20 minutes.
• Serve hot with raita and pickles.  

In the end, don't blindly go with this recipe. Add few or minus few to get the fragrance and taste of Biriyani of your dreams. Anyway, I would like to know your comments, suggestions or kickbacks/brickbats after trying out this spicy delight.

Your's through biriyani,

Marina

Puttu

Ingredients

1. Coarse roasted rice flour - 1 cup
2. Grated Coconut - 1/2 cup
3. Salt to taste

Method to make puttu

1. Add salt and sprinkle water on the flour and gently moisten it.
2. Care should be taken to avoid formation of lumps.
3. The flour should be evenly moistened.
4. Boil water in the puttu kudam
5. Take the puttu kuthi and sprinkle grated coconut at the bottom
6. Put a handful of flour over the coconut.
7. And again sprinkle a layer of coconut and then a handful of flour
8. And finally the grated coconut on top
9. Cover the puttu kuthi and place it on top of the puttu kudam
10. When puttu is cooked steam will be coming through the holes on the lid.
11. Steam for 2 mts
12. Then push the puttu out of the puttu kuthi using a stick.
13. Serve it hot with payar pappadam or sugar and banana.
14. Enjoy this Kerala Breakfast...

Appam Recipe

Appam Ready to be Served

After I wrote the earlier post on stew, it's time to write on Appam. Appam and stew is a great combo that still invokes in me the good old Sundays.

Appam made in a cheenichatti (also called an appachatti). This is made of cast iron

Appam pairs well with stew ( Veg, Chicken or Beef(

To the less initiated ones, Appam is circular, fluffy, crisp-edged dish that is made from rice flour fermented with a small amount of toddy. But in places like Bangalore where you don't get toddy, you can use yeast. So, are you ready to learn appam recipe. 


How to Make Kerala Appam?
In this blog post you'll learn to make Kerala Appam. Follow this simple appam recipe to make lip smacking Appam at your home.

If you've any doubt while trying this recipe, you can Whatsapp or call me to clear your doubts! 

Ingredients to make Appam:

1. Boiled rice -1/2 cup
2. Raw rice - 1 cup
3. Scraped coconut - 1 cup
4. Salt - 1 tsp
5. Sugar - 1 tsp
6. Yeast - 1/2 tsp

Method to make Appam

• Soak both rice for 4 hours
• Grind with coconut to a fine paste- appam batter
• Add salt, sugar and yeast
• Keep it overnight
• In the morning add water to the appam batter
• Place Appam chatty (pan) in gas
• Grease the pan and pour a spoonful of the batter.
• Let it set for few seconds
• Then twist the pan round for the batter to spread out the pan
• This forms a lace border of 1/2 inch all round.
• Cover the appam pan with the lid and cook for 3 mins
• Open the lid to check if its cooked

Serve appam along with chicken stew or fish mole. 

Appam Tips:
1) Cast iron pan ( Cheenachatty) is better than non stick ones.

P.S. I teach Appam and stew in my one-on-one cooking class in Bangalore. If you're outside Bangalore, you can learn Appam making through my online cooking classes. Mail me at mennasdelight@gmail.com or call me at #8861389165

Kerala Appam

Want to learn how to make appam through Online class? 

Want to master the art of making soft, lacy appams and creamy Kerala-style stew?  Join my LIVE interactive Zoom class and cook along with expert guidance!

📌 What You’ll Learn:

✅ The secret to perfect appam batter

✅ Cooking soft, spongy appams step-by-step

✅ Making delicious veg & non-veg stew with coconut milk

👩‍🍳 Hands-on Learning | Live Q&A | Beginner-Friendly 

I can take classes for those who wish to make appam at home and those staying abroad. I can clear many of their doubts about the type of appam podi ( powder) you can buy from Indian grocery stores in your locality. 

What are the items you need to make appam:

1. Cast iron pan ( Cheenachatty) - Buy Cheenachatty Online - Shop Details  ( Another shop details  )

Pork Pepper Roast

Pork Pepper Roast

Pork Pepper Roast - Trivandrum Special

I  learned this yummy pork pepper roast from Rose Aunty, Trivandrum. She gave me the detailed recipe to make this spicy Pork Pepper Roast.

I tried this dish for my in-law and to my surprise I got a nod of approval from her.:-)

Ingredients for Pork Pepper Roast

1. Pork - 1kg
2. Dry chillies -9
3. Turmeric powder -1 tsp
4. Pepper - 1 tsp
5. Green chillies - 6
6. Onion -4
7. Vinegar - 1 tblsp
8. Coriander powder - 3 tsp
9. Jeera powder - 2 tsp
10. Ginger - 2" piece
11. Clove-10
12. Full Garlic - 2
13. Cinnamon - a few pieces
14. Salt to taste
15. Curry leaves

Method to make Pork Pepper Roast

• Cut meat into big pieces and boil with some clove, cinnamon and salt till soft.
• Slice the meat into small pieces
• Grind all the masala in vinegar.
• Heat oil and fry meat till brown
• Remove meat and curry leaves and fry the masala in the left over oil.
• Stir constantly for few mts then add meat and gravy to the masala
• Cook till the gravy become thick and meat is soft.
• Serve hot with Bread or Fried rice

Servings - 6 - 8
Prep time -15 - 20 minutes
Cooking time - 45 min


Try out this easy and deliciously quick pork pepper road to spice your gourmet.

Ciao,

Marina.

P.S
View other Pork Recipes: Pork Vindaloo