Chemmeen Theeyal – Prawns cooked in roasted spices and coconut gravy!

Hello my Dear Wonderful Readers!!

This time around I am taking you back to my roots. This recipe has been on my ‘to do’ list for quite sometime now but I honestly haven’t had the time to make it. Simply put, this one is a little tough and time consuming to make and for me this recipe is complex.

But just because I said that, please do not be dissuaded from trying this one out. If you have never tasted authentic Prawn Theeyal from Alapuzha, Kerala then trust me, you have missed out on something really unique. This dish does not use a single drop of oil. All its colour, taste, texture, flavour and aroma is derived from the roasted fresh coconuts. The prawns may also be substituted for fish, vegetables or just potatoes and cashew nuts (with certain minor changes to the recipe)

We Malayalee’s have a way of adding coconuts to everything! It’s actually quiet interesting to note that there is not a single part of the coconut tree that gets wasted! Every part finds a very unique use in our culture. The coconut itself is used in almost every Malayalee recipe, the leaves of the coconut tree are used for thatched roofs and chicken huts, the flowers are used in every Hindu Malayalee wedding, the branches are used for cooking fuel, the list is endless! So when I say, I am going to share a Malayalee dish, 99.9% chances are that there is a coconut or two used in the recipe! LOL

Now another thing with this recipe is that, this dish tastes better the day after it is made. Yes! Somehow the flavour just enhances overnight and by the next day the dish has so much more flavour and tastes divine. The recipe is divided into two, first is the roasted spice coconut and then the main dish. The roasted spiced coconut mixture (Araap) can be made in large batches and stored in the freezer. But remember you have to bring the mixture back to room temperature and then heat it a little bit in order to be used again for the recipe. Also fresh coconuts have to be used throughout the recipe an not the dry dehydrated kinds.

Ingredients for the Araap / the roasted spiced coconut mix

1. Coconut – 1  large (grated fine)
2. Dry Red Chilli – 4- 5
3. Fenugreek Seeds – 4 – 5 seeds
4. Coriander Seeds – 1 tbsp
5. Curry leaves – 10 leaves ( fresh)
6. Shallots – 10 ( cut into three)

Instructions :-

1. In a large kadai, add the coconut and start to fry on low heat. Make sure to stir constantly and on low so that you do not burn the coconut. Roast the coconut evenly till light brown
2. Then add the rest of the ingredients and fry till the coconut is golden brown to a little dark brown
3. At this time you will be able to smell the coconut roast and the spice also emit a wonderful pungent aroma (it takes around 15 – 20 mins, be patient and ensure the heat is on low)
4. At this stage turn off the flame and let the mixture cool down
5. When the mixture is just a little about room temperate, empty into a mix jar and blitz on medium
6. Do not add water to the mixture
7. Open the lid at every one min interval and give contents of the jar a nice stir
8. Finally you will see the mixture begin to become wet! that is because of the oil that comes out of the roasted coconut. This is key to the recipe. Make sure to blitz till you achieve a nice paste-like consistency
9. Your Araap is ready!

Now to assemble the main dish

Ingredients :-

1. Prawns – 1 kg – de shelled, de veined
2. Coconut Pieces – 1 from one coconut ( cut to small rectangles)
3. Green Chilli – 3
4. Tamarind Paste – 3 tbsp
5. Turmeric Powder – 1 tsp
6. Water – 1 cup ( divided into 3)

Instructions :- 

1. Place a khadai / Mann Chatti on medium flame.
2. Then add the turmeric and 1/3rd of the water
3. Once the water is hot add the coconut, green chilli and tamarind paste and bring to a boil
4. Then add the prawns and cook for 5 mins
5. Finally add the Araap to the mixture in the Mann Chatti and add a little more water
6. Cover the pot and let it cook for another 5 mins
7. Now if you see that you do not have enough gravy, add rest of the water and cook for 2 mins
8. You will see the gravy thicken and turn from light yellow to golden dark brown
9. Your Theeyal is ready!
10. Serve with hot rice or crisp dosa 🙂

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Beetroot Falafel with a “Ragda” Curry / Zero Oil

 

 

 

 

 

 

When we got back from our holiday, we came back to the reality that we haven’t been eating healthy. Now ‘health’ is a very subjective word, cause what is ‘healthy’ for you may or may not be ‘healthy’ for me. A young child like my baby boy needs his daily dose of high calorie food, starch, carbs and proteins. Older people such as Mr R and I , do not need the same kind of food. So keeping that in mind, we decided to go easy over the week. We decided to reduce fried food, reduce oil and alter the type of oil we use in cooking and reduce the about of gluten we eat. That basically translates to no more fast food from the place down the road and no more pizza night! But it has also helped me dig deep within to find healthier ways to make every day food taste just as good. Trust me, some food can be made the same and you do not need ghee or cream or maida to make them taste good. So I think I will start a new tab on my blog and call it “My husband’s lunch box” and I will post all my recipes that I create for him that involve no oil or less oil and less or no sugar. Do let me know if you think that is a good idea :).

Ok now this recipe is inspired by the famous “Ragda Patties” of Mumbai. When in Mumbai we have had it so many times and I just love it! But the original dish is made with an “Aloo Tikki”- a potato cutlet fried in oil and then served along with “Pav” – bread. I decided to change the recipe a little as I did not want the oil both in the patty and in the curry. Also I used beetroot instead of potato as they are healthier.

Before using it in the recipe, I boiled the beetroot in a pressure cooker ( gave it 4 whistles) and drained the water out. The water was then used to make my baby boy’s rice. Another change we made in our diet was switching to organic red rice. Red rice does take a little longer to cook, so my mum suggested to soak it over night, and yes it made a big difference. I will write up post about how and why you should try red rice! Personally I love it’s taste too!

Ok so on to the recipe.

Baked Beetroot Falafel

Ingredients :-

1. Beetroot – 3 medium size ( cleaned, skin removed, cut into halves, boiled for 4 whistles)
2. Corriander  seeds – 1 tsp
3. Garam Masala Powder – 1 tsp
4. Chilli Powder – 1/2 tsp
5. Parsley Leaves – 1 tbsp ( chopped)
6. Coriander Leaves – 1 tsp ( chopped)
7. Onions – 1/2 cup (chopped)
8. Whole Wheat flour – 2 – 3 tbsp ( depends on how soft the beetroot is)
9. Salt – to taste

Instructions :-

1. Pre Heat your oven to 180 and line a baking tray with baking paper
2. In a bowl drop the boiled beet roots and mash till nice and soft ( like play doh)
3. Then add all the other ingredients except the Whole wheat flour
4. Make sure to mix all the content of the bowl well to ensure the spices have mixed well and evenly along with the beets
5. Finally sprinkle the whole wheat flour into the bowl a little at a time. The flour should help you form one big ball of the beetroot and masala
6. Slowly roll out small bite size balls of the beetroot and place on the baking tray ( as in pic)
7. Once your are done rolling them all out pop them into the oven and bake till nice and golden
8. As there is no oil you will have the watch and listen. Once they begin to sizzle let them stay for another  5 – 10 mins and then take them out
9. This should take between 15- 25 mins ( depends on how thick you roll out the balls)
10. Finally let them cool off before storing in an air tight container

While the falafel is baking we can make our ” Ragda ” / White Pea Curry

Ingredients :-

1. White Peas – 1 cup ( soaked over night)
2. Onions – 1 cup ( chopped)
3. Tomato – 1/2 cup (chopped_
4. Turmeric Powder – 1/4 tsp
5. Chilli Powder – 1 tsp
6. Ginger Garlic Paste – 1/2 tsp
7. Asafoetida – a pinch
8. Salt  – to taste

Instructions :-

1. In a pressure cooker, add drained white peas , water, turmeric powder and 1 tsp salt
2. Close the lid and let the peas cook for about 4 whistles. Some times it might take longer
3. Heat a non stick pot / kadai and add onions. Saute till nice and pink. Then add ginger- garlic paste and asafoetida
4. Once the mixture has fried and the raw smell had subsided add tomatoes and chilli powder
5. Finally add the cooked white peas with the water and let the mixture cook for 10 mins
6. Stir the bubbling mixture occasionally
7. Your curry is ready

To Assemble –

Ingredients :-

1. Onions – 1 cup chopped
2. Tomato – 1 cup chopped
3. Coriander Leaves – 1 cup chopped
4. Mint Chutney – as required
5. Sev – optional
6. Pav – optional

Serve as in photos 🙂

Enjoy !!!