Monday, February 16, 2015

AMMINI

Ammini, was a surprise to me!!!
i had seen this small place quite a few times, while passing by, but had never tried it!!!






After a super hectic early morning photoshoot, my bosses treated us to the awesum food there. Following the fact that they are hard-core vegetarians, but they do consider the fact that this not-so-important employee is a hardcore non-vegetarian.
The resturant, tucked away in the lanes of Manohar Pukur Road, a two mins walk from the Deshopriyo Park crossing, made me and my tummy happy. Though not a big fan of south-Indian food, but this Kerala speciality eatery had some good stuffs to offer.
A quaint place, done up with pictures and paintings which happily show off their roots, has also been awarded with a Times Food Guide award. The tables were set with yellow & off-white square shaped tiles. The walls had a metal bell hanging while another showed off a Keralian style painting. While a Mohiniattyam painting would have been apt, for one of the walls which showed of a Kathakali form of dance painting.
We ordered for a glass of buttermilk. On the owner's suggestion, my co-eaters had ordered to a glass of buttermilk mixed with Rasam, which they found quite refreshing. and all these arrived in earthen glasses, which looked even more delectable.
The plates come covered in banana leaves. God!! I loved it soo much!!!!
We started with a plate of Paniyarappams, which are fried dumplings with a spicy red chutney. I devoured mine is almost no time. it was fresh and tasted good!!
the hungry tummy, not ready to wait anymore, ordered for a plate of Mutton Olathede with Appams. The appams were perfectly done, and filling. The mutton was yumm, dry, nicely cooked, had the perfect blend of spices, sticking to the tradition of Kerala, but not over exerting themselves. The bits of dried red chilli and curry leaves were still there, which made it look even better.

Next it was time for me to dig into the Fish in banana leaf- . It came wrapped in the leaf, and once opened i found a rectangularish spice wrapped fish, which i didn't like much. The Surmai fish which was used was cooked well, but the special spice blend was a bit too overpowering for my tastebuds. But i loved the fact, that unlike most places, the tradition of boneless fish has still not entered this eatery, which again caught my fancy.

Not having anymore place inside my stomach, we skipped desserts.
My veg-counterparts gorged into plates of Potato stew, Veg Korma, which they found quite good. The appams were served according to the requirement.
What pleased me most, is the strength and confidence they showed by sticking to their roots, instead of moghulifying the dishes based on what's popular. Also the staff was well-informed, soft spoken. The place with 20 covers now, is ofcourse a must visit for me again.
Not to forget i also loved their branding.
Do try it!!
Keep traditions alive!!

Thursday, February 12, 2015

Prawn Kozhimbu

I had some prawns lying in the freezer for a few days. And last Saturday i decided to cook them for dinner, since Saturday's are veg days for my family, and I being a hard core non-veg lover can't follow the tradition.
This Prawn recipe is from the southern part of my country, and so the influence of curry leaves & mustard was a must. What i also loved is that the broth turned out to be light and flavourful. And the masala that i had prepared can be stored in the freezer for a week. I suppose it will go well with mutton or chicken as well. The required ingrediants were also easily available, and the use of jaggery was also something different, that i haven't used much.
The ingrdiants

Marinate about 10 prawns, with lime juice and salt and keep aside for 15-20 mins. I had kept the heads intact, as it looks good on the plate. Then was under running water.
Heat 2 tbsp of vegetable oil in a pan & add 1 tsp of fenugreek seeds, 1 tsp of coriander seeds, 1 tsp of cayenne pepper, 2 red chillies. Once the kitchen is covered with the aroma, add one & half sliced red onions. Fry for about 8 mins, on sim, till it becomes transperant . Keep aside to cool.
Put all these fried onions in a mixer, along with 2tbsp of tamaring pulp, and some water and grind to a fine paste.
Heat 3 tbsp oil in a pan. Add 1tsp mustard seeds, 2 sprigs of curry leaves,, 1 tsp turmeric powder, 2tbsp minced garlic and fry till fragrant. Add the onion paste to it (i added only two & half tablespoon of it) and cook till oil leaves the sides. Add add 3/4th cup of water. Bring to a boil and add the prawns. Cook for 4-5 mins till done. I added bit more of water, then prescribed because i wanted a light gravy.

Don't forget to remove the scums with slotted spoon which rises while cooking the gravy.
I had it with steamed rice and trust me it felt divine!!!!
enjoy!!!