1 kg briyani

To all the non –veg lovers out there, have you ever said NO for a biryani??? Biryani is a dish that nobody can never resist. Be it a dinner party or any celebratory occasion, biryani seems tobe an ideal main dish to serve along with a spicy salan or refreshing raita.

There may be few, who particularly believe that making biryani is very technical and tough game. But my Amma used to say, slow cooking,equal ratio of rice and meat and right amount of water is a perfection of making an excellent briyani. Whenever you make biryani, you need to understand that it is different than making the usual cooked rice or Pulao. For a perfect biriyani the th quantity of water added for the rice to cook is always must. The secret behind my Amma’s biryani is 1:2 ration of water is to rice. If she soaks the rice for more than 20 minutes then the ratio of rice is to water is 1:1 1/2 cup while cooking the rice with the curry.

There are so many ways briyani is made across India. Mutton biryani recipe involves series of steps to follow. Biryani recipe indeed includes marination, to cook mutton, to cook rice, layer the biryani and then dum it. I’m sharing the recipe that my Amma often cooks at our home any occasion

Ingredients Of Mutton Biryani

 Prep Time 20 minutes
 Cook Time 1 1/2 hour
Marinating time 1 hours

  • 1 kg of rice Basmati
  • 1 kg of mutton, chopped
  • 200 ml of oil
  • 5 Tbsp of ghee
  • 2 cups of curd
  • 300 gm tomato
  • 500 gm onion
  • 2 cinnamon sticks
  • 4 cardamom pods
  • 4 cloves
  • 4 bay leaves
  • 1 tsp of Fennel seed
  • 2 star anise
  • 50 gm Cashewnut
  • A small bunch of coriander
  • A small bunch of mint leaves
  • 10 green chillies
  • 1 tsp of chilli powder
  • 1 tsp tumeric
  • 5 tsp chilli powder
  • 2 tsp briyani masala powder
  • 1 tsp garam masala powder
  • 100 gm of garlic
  • 80 gm of ginger
  • Salt to taste

Step by Step procedure

Marinating the mutton:

  • To the mutton add the 1 cup of beaten curd, ginger-garlic paste, tumeric, salt, chilli powder and garam masala.
  • Allow the mutton to marinate for 1 hour.

Preparing fried onion and ginger garlic paste for briyani

  • Slice 2 onions very thinly. Separate the slices.
  • .In a pan or kadai add ghee and fry the onion slices till nicely brown.
  • Take care not to burn them. Fry in small batches. Do not put all the slices at a time, that will lead to lumpy messy onions.
  • Make sure all the onion slices frying are dipped in ghee, if needed add more ghee. Keep stirring continuously but gently for an even brown color.
  • Take the fried onions out with a slotted spoon or ladle.
  • Keep them on a paper-towel lined plate.
  • In mix jar, add garlic, ginger and few mint leaves.
  • Grind them into fine paste.
  • This mixture will enhance the flavor of the biryani.

Preparing the rice:

Use only good quality long grain Basmati rice. 1kg rice roughly measures 5 cups. Always use 1:2 ratio of rice and water. Wash well till the water runs clear and soak the rice for 20 minutes in 10 cups of water.

Cooking procedure:

  • Add ghee and oil to a thick-bottomed handi.
  • Add cardamom, cinnamon sticks,bay leaves, cloves, fennel seeds, cashewnut, cook for about 2 minutes
  • Add the green chilli and saute for a minute.
  • Add the thinly sliced onions and fry it until it light golden brown color.
  • Add ginger,and garlic and mint paste and mix well.
  • Add marinated mutton and cook on high heat for seven to eight minutes.
  • Add 1 cup curd and cook it thoroughly with the mutton.
  • Add tomato and mix it well and cook for about 2 to 3 minutes.
  • Add red chilli powder, garam masala, biryani masala powder and salt to taste. Mix thoroughly and cook for about 5 minutes
  • Add the finely chopped coriander, mint leaves.
  • Stir in three cups of water from the soaked basmati rice to the mixture, bring it to a boil, reduce heat and cook covered till mutton is almost cooked. It will take approximately 30 to 40 minutes.
  • Once the oil starts to separate and the remaining 7 cups of water and bring it to boil.
  • Once the gravy starts boiling, add the soaked rice and mix it thoroughly with the gravy.
  • Heat a heavy bottom Tawa and place the Handi on top of it and cover it with lid and place a pan or vessel with water on top of it as shown in the below picture.
  • Keep the heat to lowest. And cook the Biryani in this ‘Dum’ process for 40 minutes.
  • After 40 minutes switch off the heat and add the fried onions and coriander leaves and let the biryani stand for another 10 minutes. Transfer to a serving bowl.
  • Serve with raita and salad.

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Kuzhi Paniyaram

Paniyaram is oneform of breakfast dish from South Indian Cuisine. It is usually made withfreshly ground or left over or over fermented idli dosa batter.

These are known bydifferent names appe in Konkani, paddu in kannada, ponganalu in telugu. Paniyaram has a sweet variation which is alsoknown inippu paniyaram or unniappam inMalayalam. 

Today I am sharingthe spicy masala paniyaram recipe. To make this, you need a special paniyarampan which has small moulds.  I prefer using a pan with non stickcoating since it requires much less oil as compared to the traditional castiron pan. Since it is made in small moulds (kuzhi), it is known as KuzhiPaniyaram. It is usually served as an evening snack with a cup of tea or it canbe served for breakfast or dinner.

Traditionally a separate batter is prepared for making paniyaram which I have shared below. These days however it is more commonly made with left over idli/dosa batter. The sour fermented batter is seasoned with spices and onions and then fried in the paniyaram pan. You get fried balls which are crispy on the outside and spongy on the inside.

Recipe For Kuzhi Paniyaram
Preparation Time : 10 minutes
Cooking Time : 20-30 minutes

Ingredients

For Batter

Use 2 cups of idli/dosa batter to make paniyarams ormake this batter the traditional way.

  • Parboiled Rice/Idli Rice – 1/2 cup
  • Raw Rice  – 1/2 cup
  • Urad dal – 1/4 cup
  • Salt – to taste

For Seasoning

  • Green Chilies – 4 (chopped)
  • Curry Leaves -1 string (chopped)
  • Ginger – 1/2 tsp
  • Grated Coconut – 1 cup
  • Urad Dal-1 tbsp
  • Chana Dal -1 tbsp
  • Mustard Seeds-1 tsp
  • Asafoetida – 1/2 tsp
  • Coriander leaves
  • Oil

Method

For Making Batter

If you do not want to make a separate batter for makepaniyarams, you can use left over idli/dosa batter.

  1. Wash and soak the rice together and the urad dal in a bowl for about 4 hours.
  2. Grind it to a smooth paste. Mix salt.
  3. Ferment the batter for about 10 hours (or overnight) till the batter doubles in volume. Now the batter is ready to make paniyarams. You can store it in the refrigerator and make it later too.

For Making Paniyaram

  1. Add oil to a kadai and temper the mustard seeds, chana dal and urad dal.
  2. Add the chopped green chilies and curry leaves. Sauté for just couple of minutes and then add grated coconut and hing.
  3. Add the seasoned mixture to the batter along with coriander leaves and mix well.
  4. Heat the kuzhi paniyaram pan. Drizzle few drops (about 1/2 tsp) of oil in each mould.
  5. Pour a spoonful of the batter, let it cook for just a minute. Using a wooden stick that comes with it or with a fork, gently flip each paniyaram so that it will cook on the other side. It will automatically form a ball shape. You can cover with a lid to ensure faster cooking.
  6. Cook till both sides are cooked and small brown spots appear. Cooking on medium low flame gives the best results. Tasty kuzhi paniyaram is ready to be served.

Serving Suggestion
Serve the kuzhi paniyarams hot with some coconut chutney or red chilli chutney.

Tips

  • If you are making for kids, then remove the chili pieces after sautéing or you can grind the chillies into paste.
  • You can also add grated (or finely chopped) vegetables like carrot, capsicum, cabbage, tomato etc. to the batter to make it colorful and healthy. You can also add leftover vegetable poriyals directly to the batter. Kids will love this vegetable kuzhipaniyaram.

C U LL in my next blog. wit LUV Paru…

Poori masala or Potato masala

When it comes to breakfast at our home, first thing will be idli with groundnut chutney or myall time favorite poori masala. Even when we dine out, the first breakfast dishthat we order will e poori.

Poori masala is asimple potato curry served with poori and is one of the easiest and flavorfulside dish. Poori is one of the most eaten breakfast across India. Each regionhas their own style of making poori and potato curry. This potato curry goeswell with Chappati too.

Here is my all timefavourite and quick potato curry.

Prep Time : 15 mins
Cook Time : 20 mins 

Ingredients

  •   Soft boiled  Potatoes – 4 medium size
  •    Onion – 3/4 cup finely chopped
  •    Green chilli -3 slit
  •    Turmeric powder – 1/4 tsp
  •    Salt to taste
  •    Oil – 4 tsp
  •    Mustard – 1 tsp
  •    Urad dal – 3/4 tsp
  •    Channa dal /kadalai paruppu/bengal gram – 1/2 tsp
  •    Ginger – 1/2 tsp finely chopped
  •    Garlic – 2 pods finely chopped
  •    Curry leaves – few

  For garnishing

   Corianderleaves

Preparation

  1. Wash and pressure cook potatoes for 3 whistles or until soft. After it cools, peel the skin. Add a pinch of tumeric and mash it up well and keep it aside.
  2. Heat oil in a pan/kadai, add mustard seeds, when it splutters, add channa dal and urad dal. When dal turns golden brown, add onion, green chillies, ginger, garlic and curry leaves.
  3. When onion turns pink, turmeric powder and saute well.(you can add a little salt while sauteing the onions)
  4. Add the mashed potato and mix it well with the onions.1 1/2 cups of water and salt needed.
  5. After adding the potatoes and water, keep it in medium flame and cook for another 3-4 minutes. You can adjust the consistency of the curry by adding more or less water. I prefer thick consistency
  6. Switch off the stove and garnish with finely chopped coriander leaves. Serve with hot pooris

This potato masala can also be had as a side dish for chapati, stuffing for bread toast or sandwich.

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Spicy Squid Masala Stir Fry

As foodie my love for seafood makes me go crazy when it comes to Squid. Squid is popular known as’Calamari‘or ‘Ganavai‘ in Tamil.

There are many ways to prepare and cook squid, with every country and region having its own recipes

Below are the few methods in which its prepared and eaten.

  • In Chinese and Southeast Asian cuisine, squid is used in stir-fries, rice, and noodle dishes. It may be heavily spiced.
  • In China, Thailand, and Japan squid is grilled whole and sold in food stalls
  • Pre-packaged dried shredded squid or cuttlefish are snack items in Hong Kong, Taiwan, Korea, Japan, China and Russia, often shredded to reduce chewiness.
  • In Japan, squid is used in almost every type of dish, including sushi, sashimi, tempura, stewed (nabemono), and grilled (ikayaki).
  • In Philippines squid is cooked in adobo sauce, along with the ink.
  • In South Asia squid is stewed in gravy or served in stir-fries
  • In Mediterranean cuisine squid is prepared as battered fried calamari served along with salt and lemon.

Squid must be cooked for either a very short time or a very long time. Anything in between turns it very rubbery. Two minutes over high heat is plenty. Beyond that will require atleast 30 minutes to an hour to re-tenderize it.

Here I like to introduce you to a spicy and dry preparation of squid. It goes well with boiled rice or chappathi. Make and try this aromatic spicy seafood delicacy and enjoy

Ingredients

  • 500 gms Squid.
  • salt to taste
  • 2 tbsp red chilli powder
  • 1 tsp turmeric powder
  • 1 tbsp roasted coriander seeds powder
  • 1/2 tbsp garam masala
  • Curry Leaves
  • 1 tbsp Kashmiri chilli powder
  • 3 tbsp oil

Cleaning procedure for Squid

Below is the video on how to clean the squid.

Once you clean the squid, cut the same into rings or 0.5cm thick, wash it thoroughly with water and then add a 1/2 tbsp of tumeric, mic it well and set it aside for 5 minutes

Step by Step preparation:

(Cooking Time 15 – 20 minutes)

  • Firstly, after cleaning and marinating the squid in turmeric, wash them well with water again and drain the excess water.
  • In a pan, add 3 tbsp of oil.
  • Once the oil is hot add the cleaned squid. Stir the squid till it turn to white color and starts to release water
  • Add all the dry masala, Chilli powder, tumeric, salt, kashmiri chilli powder, coriander powder and garam masala.
  • Mix all together, until it coats well with the squid.
  • Keep the stove in low flame and cover the pan with lid and cook for about 10 minutes or until the water dries and oil starts to separate.
  • Garnish with Curry leaves.
  • Ready to be eaten as a snack or with Dal rice

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Tingling bells..Wind Chime..

When the gentle breeze hit the hanging metal, a lovely tingling sound from the wind chime soothes your mood and attract positive energy around you. Wind chimes have a great significance in Vaastu and Feng Shui. They are known to bring in positive energy at home. You will find many different types of wind chimes on the market. These include metal, wooden (usually made of bamboo), and ceramic ones.

There are three main considerations to be kept in mind when choosing wind chimes.

  • The material used in the chimes
  • The number of rods or bells
  • The symbols present in the design

Some common pieces of advice for using wind chimes are as below

  1. At the time of purchasing wind chimes, see the number of rods for certain and also the metal it is made up of.
  2. Hollow chime rods are the best choice where you seek an energizing influence, while solid rods are best where you seek to suppress energy. 
  3. Pay attention to the number of the rods or bells. Numbers 6 and 8 are the most popular numbers of bells in a wind chime if you want to increase the beneficial energy, while 5 is considered best when you want to suppress bad energy
  4. While you can place wind chimes anywhere in your home, it is advisable to hang these in the direction of wind-flow to increase the effect of the pleasant sound it creates .
  5. Listen to the sound that it creates, It should be soothing and pleasant.
  6. Don’t hang wind chime over the door, or in places where people gather to talk or sleep.

Crafting for the home is a fantastic way to combine one of your favorite hobbies with making your home a prettier place to be. I have few wind chime hanging in our balcony . Recently got one made of terracotta (price Rs. 150) and below is picture of the wind chime which I painted myself

It’s a good idea to add few things at home which might turn out to be interesting when u come across them and sometimes they might be distraction in a good way.

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Karaikudi style Tawa Prawn masala

Prawns are shrimp -like seafood that are  2 to 3 inch in length. For those who love eating seafood, prawns are a treat. They are of two kinds, there are the smaller ones and the bigger ones that are called tigerPrawns or jumbo prawns.

The difference between prawns and shrimps are the place where they are grown. Prawns arecultivated in freshwater while shrimps are grown in the marine.

Like any other seafoods , prawns can also be cooked in a number of ways. They can be grilled,broiled, fried, or steamed. You can either cook them with or without vein/shell, it based on personal choice and taste. If prawns or any shelled seafoods are not cleaned and cooked properly it might cause allergies.

Nutritional Value:

  1. High in vitamins and minerals
  2. High in Omega-3 fatty acid
  3. Rich in protein

The flavors of the prawns extremely mouthwatering when they are especially combined with other ingredients and products. Although prawns enhances the flavor of any dish, it has a distinct flavor on its own.Those flavors are captured when it undergoes minimal cooking procedure. Let us learn to make this simple and yummy dish of prawn fry with detailed steps

Cleaning the prawns:

Run a small sharp knife down the back of the prawn, and pull the meat apart enough to expose the vein. Pull the end of the vein up with the tip of the knife, grab it with your fingers and pull it off.

Ingredients

  • 500 gms prawn/shrimp cleaned and deveined.
  • salt to taste
  • 1 tbsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tbsp roasted coriander seeds powder
  • 1 tbsp onion paste
  • 2 tbsp tomato paste
  • 1 gree chilli finely chopped
  • 1 tbsp ginger garlic paste
  • 3 tbsp oil
  • 7-8 curry leaves
  • 1 tbsp coriander leaves for garnishing
  • 1 tbsp of coconut milf (optional)

Step by Step Preparation:

Cooking time 20 minutes
  • clean and devein the prawns. wash it well
  • In a large tawa,add 3 tbsp of oil
  • Once the oil is hot, Add red chilli powder and turmeric powder, Add roasted coriander seeds powder, salt and green chilli, curry leaves and mix it.
  • Add ginger garlic paste and mix till the aroma is released.
  • Onion paste and sauté fora minute and then add the tomato purée
  • Mix the whole mixture well until the oil starts to separate.
  • In this stage you can add a tablespoon of coconut milk if need. Coconut milk will hence the flavour of the dish.
  • Add the prawns and mix it well till it get coated well with the masala.
  • Cook the prawns for about 10 -15 minutes with lid covered and give a stir in between.
  • Prawns fry is done…
  • Sprinkle with lemon juice over it(optional).
  • Garnish it with coriander leaves.
  • Ready to be served with dal rice or can be eaten plain

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Groundnut chutney

Groundnut also known as Peanut or Nilakadalai. This crop is grown mainly for its edible seed and oil. There are several variations to this simple groundnut based condiment and varies from region to region.

At home we generally have a typical Indian breakfast in the morning, it’s either idli or dosa. So when Amma makes idli or dosa during breakfast time, she makes some chutney to go with the soft idlis or crisp dosa. She makes a variety of chutneys, but my all-time favorite and quick chutney is Groundnut chutney.

Typically groundnuts are roastedwith less or no oil and then grounded to fine paste with green chillies, garlicand salt. Later the grounded chutney is diluted further by adding water andthen tempered with mustard and urad dal tadka.

Unlikecoconut chutney this chutney won’t get spoiled or rancid when packed for kidslunch box

Some pieces ofadvice for you how to choose the best groundnuts:

  1. Pick the smaller ones instead of bigger
  2. Choose only the fresh product without the accumulated toxins which can harm your body significantly
  3. Never buy peanut with mold on it.

Let’s look moreprecise at what groundnut does in your body.

  1. Normalizes the blood pressure
  2. Reduces the blood cholesterol level
  3. Improves the digestion and absorption processes
  4. Normalizes the hormones helps in preventing diabetes
  5. Strengthens bones
  6. Helps in concentrating and memory improving
  7. Normalizes sexual life
  8. Slows down the aging process

The main sideeffects are:

  1. High-calorie food.
  2. It is prohibited for those people who have asthma, ulcers, joints diseases, and allergies.
  3. Eating raw groundnuts is not recommended. The raw peanuts contain specific inhibitors that block the enzymes work and make it hard to absorb the proteins.

Here is my way of making simple and quick groundnut chutney

Ingredients

  • 1 cup roasted groundnuts (with or without skin, as desired)
  • 6 dry red chilies
  • Tamarind small marble size
  • Ginger -half inch
  • Salt to taste

For Tempering:

  • Oil – 1 table spoon
  • Mustard – 1 teaspoon
  • Jeera – 1 teaspoon
  • Curry leave

Step by Step procedure: PreparationTime 5 – 10 minutes

  1. In a blender add all the ingredients as per the below picture and grind it into a creamy smooth paste by adding water little by little.
  2. In a kadai heat a table spoon of oil, Once the oil is hot add mustard, jeera and curry leaves
  3. Add the tempering to the groundnut chutney. dilute the chutney according to your consistency
  4. Serve it with idli or dosa.

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Egg curry masala

My version of preparing quick egg masala

Egg is universally accepted food by everyone. Eggs are one of the most versatile & healthy foods that can be put to use in numerous ways. The combine well with many ingredients and make a yummy dish. Here are 10 ways to cook an egg.

  • Hard/Soft boiled
  • Hard/Soft/Perfect Scrambled
  • Omelets & Frittatas
  • Scrambles & Hashes
  • Sunny Side Up
  • Over Easy/Medium/Hard
  • Poached
  • Baked/Shirred
  • Basted
  • Fried

Both the white and yolk of an egg are rich in nutrients – proteins, vitamins and minerals with the yolk also containing cholesterol, fat soluble vitamins and essential fatty acids. 

What’s in an egg?

  • 70Calories
  • 6Grams Protein
  • 250Milligrams Choline
  • 0Sugars
  • 0Carbs

How to select and store eggs

Choose eggs from free-range or organically raised chickens. Eggs should always be visually inspected before buying. It is best to check for cracks or liquid in the box to ensure there are no broken ones. Eggs are best stored in the refrigerator where they may remain for up to one month (check the best-before-date on the box). Eggs with higher omega-3 fatty acid content are best eaten as early as possible to keep these oils fresh.

The recipe shared here is Delicious egg curry made in a simple Indian style with basic ingredients. It is quick to make and is best compliment when served with plain rice, idly, roti or bread.

Ingredients:
Egg -4
Small onion- 3/4 cup
Tomato -2 nos 
Green chilli - 1 nos
Oil - 3 tablespoons 
Ginger – 1/4  inch
Fennel seeds 1 teaspoon
Garlic-10 pods
Kashmiri Chilli powder -1 teaspoon
Turmeric -1/4 teaspoon
Chilli powder -1 teaspoon
Coriander powder- 1 teaspoon
Garam masala- 1/2 teaspoon
Rock Salt – to taste
Curry Leaves
Coriander leaves with stem

 Step by Step procedure:

PreparationTime 20 minute
  • Grind onion,garlic,ginger, green chilli,curry leave,coriander stem and tomatoes together into a coarse mixture.
  • In a pan add oil, once the oil is hot add fennel seeds and curry leaves
  • Once the fennel seeds are roasted, add the mixture and saute them till the raw smell is gone.
  • Add salt, turmeric, chilli powder, coriander powder, kashmiri chilli powder to the mixture and saute the same for 2 minutes.
  • Add a 1 1/2 cup of water to curry mixture, check the salt and spice and adjust the same if required. Allow it cook for about 10 to 12 minutes.
  • The curry will start to thicken after 10 minutes, at that time, crack open and add the eggs to the same.
  • Keep the flame at the lowest, cover the kadai with lid and allow it to cook for about 10 minutes.
  • The egg will get cooked completely in the gravy and the oil will also start to separate. At that stage turn off the stove and add coriander leaves.
    Note:
    1.  You can alternatively hard boil the egg and to the gravy.
    2. Don't stir the gravy immediately after adding the egg.

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    Meen Kuzhambum Manpaanayum

    Traditional Clay pot cooking – South Indian Fish curry

    Food brings good vibes/memories for everyone. When it comes to non-veg, everyone has their own preference and style in preparing the food of their choice. One of my favorite & interesting ingredient to cook and eat is Fish. Not sure about the origin of this dish. but Meen kuzhambu prepared in Chettinad region will seem to be very simple and easy to prepare but the real taste will depend on the care with which it is made.But by experience one can make mouthwatering Meen kuzhambu .This kuzhambu when kept outside is said to be very tasty the next day. This dish is traditionally served with plain boiled rice/idly and the tamarind in the gravy gives the rice/idly a lovely tangy flavor.

    Everyone has there own style in making this curry in South India. This fish curry is prepared in various ways by everyone, some make a mixture of roasted ground masala, some add fresh ground coconut masala, some very simple with onion and tomator which really makes it so yummy in its own style of cooking.

    Here is my version of Meen Kuzhambu. Hope you will like this and let me know how it turns out for you.

    Ingredients:
    Sankara Meen (aka Red Snapper)-1/2 kg
     Small onion- 1 cup
     Tomato -1 cup (diced)
     Green chilli - 2
     gingelly oil – 1/2 cup
     Ginger – 1/4  inch (finely chopped)
     Fenugreek seeds-1/2 teaspoon
     Garlic-10 pods
     Chilly powder -1 table spoon
     Tumeric -1/4 tea spoon
     kuzhambu milagai thool-2 table spoon
     Coriander powder-2 tablespoons
     Curry leaf- little
     Tamarind- lemon sized 
     Rock Salt – to taste

    For Grinding
     Small onion =10 nos
     Garlic – 5 pods
     Curry leaves – little
     Tomato – 1 nos (medium size)

     Step by Step procedure: PreparationTime 30-40 minutes

    1. Clean the fish with rock salt and turmeric and set it aside.
    2. Grind the grinding ingredients into coarse mixture
    3. Heat oil in earthernware kadai. Add in Fenugreek seeds garlic, green chilli and curry leaves and saute it for a min.
    4. Add in onions and saute it until it turns translucent.
    5. Add in tomatoes and saute well.Add in spice powders (Little salt, Chilly powder, Tumeric, kuzhambu milagai thool, Coriander powder) and saute.
    6. Add the grind ingredients and saute until oil starts separating.
    7. Add in tamarind pulp and some water. Check the salt and spice. Close the Kadai with lid and let it boil and allow the curry to thicken, (It should reduce to half)
    8. Once the oil starts to separate and the curry has reduce, gently add in fish pieces
    9. Once the fish is added, you will find the gravy becoming watery. Increase the flame a little and cook for 8 to 10 minutes
    10. Serve it with rice or idly

    Note:

    1.    Always make sure that you use the gravy only 2 or 3 hours after cooking.(this time is for the fish to get the taste of the gravy) .
    2.    It is always better not to transfer the contents to another vessel since the fishes are likely to break while transferring.
    3.    Instead of fish you can substitute it with vegetables like Ash gourd, pumpkin, raw mango, drumstick, brinjal)

    C U LL in my next blog — with luv Paru

    Soppu saman. Miniature cooking set..

    It’s every (specially me)girl’s dream when they were little to have a tiny kitchen similar to their Amma’s kitchen.

    I still remember my first miniature cooking set made of wood that was gifted to me by my grand parents when i was 5 years old. And after that every year till the age of 15, I used to collect these little kitchen utensils. I’ve lost most of them now, but I still treasure a few for my kids to play in future.

    During my summer holidays, I used to play with them along with my cousins. We either fake cook food with leaves, flowers and grain or get things cooked from the kitchen by our aunts and have our own kitty party.

    I still remember the days I used to trouble my amma, asking her to sit with me when I used to cook food with fire using the soppu sama. I used to admire my amma cooking in the kitchen and imitate her cooking with my kitchen set.

    But over the years, the I lost interest in playing with them, reason may be my parents want me to study rather than play.

    Once I had to gift my little nieces for their first birthday. Had no idea what to get for them. I glanced many shops for these soppu saman, but couldn’t find any. They were replaced by readymade fancy kitchen sets and doll houses which are priced average to max. But its not the same as the miniature ones that I used to buy during temple festivals and thiruvizha which prices from Rs.5 to a max of Rs.30 made out of clay, wood, stainless steel, soap stone, plastic. Anyway I managed to buy the similar one that I used to have for my nieces for their birthday .

    Back to our topic, In early 90’s there used to be only few things like plates, kadai, stove, spoons and serving bowls. In recent days, I really admire the craftsmanship and the delicate detail work that takes place to make these little utensils which is less than 10cm in height and width. they almost replicate the big utensils that are used in day to day kitchen. A huge variety of vessels starting from plates, stove, kadai to hawkins cooker are now available. Also these tiny utensils can be customized by craftsman living in Cuddalore(famous for clay pots and toys) Channapatna(famous for wooden toys) and Chennai

    Kudos to all those youtube channels, who post cooking videos using the soppu saman. It takes me back my memory lane. Few of my favorite channels below

    The Tiny Food https://www.youtube.com/channel/UCHPKIXAkP3VuBLgmYe9dHPg

    Miniature Cooking Show https://www.youtube.com/channel/UCh7Lw6Wna_Qask4WZLrcZeQ

    On a serious note, I wish we could get these soppu saman and wooden toys for our little kids, rather than getting them highly priced toys, plastic toys. Our next generation may see the history repeats itself and may play with such “soppu samaan”.

    C U LL soon in my next blog — With Luv Paru