Friday, December 31, 2010

Recipe featured in 'The Hindu'



Iam much delighted to share the happy news with you that I got featured in today's mygrandma'sRECIPES, a column in The Hindu meant exclusively for foodies, featuring traditional recipes learnt from the grandmothers!


Having known about this column in Chennai edition of The Hindu, I was looking forward to the same in my town too!
A week ago I came to know about this column being introduced in my town as well, which just couldn't hold me back :)

Saturday, December 25, 2010

Nadan Tharavu Roast / Kerala Duck Roast



The Season of Christmas is here again; the Santa, presents, cakes, Christmas trees, lights, stars, tinsel and baubles, all surrounded, making us feel the same spirit of merriment in the air!

The numberless ideas those vaguely popped in as a result of "what's to bake and blog for Christmas?"in my brain, froze when this flashed right on time, early morning, the Christmas eve!

What's better than this Nadan Tharavu Roast or Kerala Duck Roast, the authentic, traditional dish served for Christmas lunch in the Christian houses of Kerala?

Scoot to the crowded bazar all soaked in festivity, for a quick shopping to get the raw materials which weren't in stock.



Nadan Tharavu Roast/ Kerala Duck Roast

Ingredients:

Duck,(Nadan Tharavu preferable) cut into large pieces- 1 kg
Coconut Oil- 2 tbsps
Cinnamon- 2 one inch pcs
Cloves- 2
Cardamom- 2
Big Onions- 5 large or 450 gms- minced
Garlic- 8-10 cloves - finely minced
Ginger- 2 one inch pcs- finely minced
Green Chillies- 2-3 Split length wise until 3/4th
Ripe Tomatoes- 4- cut into small pieces
Curry powder/meat masala powder- 2 tbsps
Garam masala powder- 1/2- 3/4 tsp
Pepper powder- 1 tsp
Turmeric powder- 1/2 tsp (add only if not included in the curry powder)
Curry leaves - a sprig or two
Salt- to taste


Coconut Oil- 1/2 - 3/4 cup- to deep fry the pieces

Method:

Heat the 2 tbsps of coconut oil in a wide thick bottomed kadai. Sauté minced onions until brown followed by ginger, garlic, green chillies, tomatoes and the powders. Mix well and sauté again for a minute or two so as to get rid of the raw smell of the powders.Throw in curry leaves. Add 2 cups of water (more or less) and bring to a boil. Add the duck pieces and close with a lid adding enough salt and simmer until the pieces are cooked.

Heat the 1/2 cup oil in the adjacent stove.Open the lid of the simmering curry, carefully spooning out the poultry pieces alone and deep fry one or 2 at a time. Take care not to fry much. Return the fried pieces to the curry.Simmer without the lid until the oil separates and the gravy coats the pieces.




Duck Roast tastes best if let stand for at least 4-5 hrs before serving.

Reheat and serve with rice, appam or any Indian bread.

The bowl is soon off to the table all set for the Christmas lunch! :)

Yes, I am in Kottayam for the holidays ;) and this is prepared specially for The Kerala Kitchen.


1. Butter nan (store bought)
3. Boiled white rice
4. Butter chicken
5. Pork Roast
6. Chicken Roast
7. Duck Roast




Here's Wishing you All a Very Merry, Fun Filled and Feasty Christmas!

Friday, December 17, 2010

Recipe Index


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Vegetarian Side Dishes


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Hobbies ,Creations