Salt N' Pepper - The movie that made me BRING IT here !

I am a huge short story buff..Honestly I eat them.Every bite of it.Sometimes I see it as my mood maker.Precise talks,I love them.Comprehensive writing,boy,I am passionate about it. What about precise cuts and expressive small scenes in movies ? Well,I virtually grab each of it too..

Here is a beautiful Malayalam movie Salt N' Pepper,that made me write all these for once.My love for movies in general owe much to Malayalam films (80's) and today I almost stopped seeing them.For sure it's a real bad time for film makers out there.Lack of new ideas,increasing budget,horrible theaters,influence of television,fans associations,many to blame,they all say..I just don't care.I DO BELIEVE it's the perspective shift,and that,has to happen everywhere once in a while,finally bringing back the glory ..Well,that's being said,this movie "Salt N' Pepper' is such a perspective shift,a beautiful movie released last year,defintely did best at box office .Then there may be questions like,what is the relevance of one writing something on a last year movie or what's cooking so odd in this FOOD BLOG and so on..Dear reader,I have seen the movie only yesterday and yes,the movie revolves around one's genuine passion on 'food and cooking'.

Now, I hate (or you presume as dislike if you are into skipping 'strong words' like my daughter) Cliches.

Perhaps the mean comment someone can make about me is that I am so cliched.God,I hate it in individuals,attitudes,ideas or even music.But this MAN from Kerala,Aashiq Abu has enough to prove that he IS not cliched.Having  the strong notion that Film making is primarily a Director's Art,I love to admit the fact that Aashiq Abu is going to be a valuable addition to the Film Industry of Kerala..(Come opportunities,he will prove it outside too)

The tagline of this movie reads "Oru dosayundaakkiya katha" or if  I am translating that to rough English,it may be "story made by a pancake" or 'plot emerged from a pancake'.The protagonist in the movie develops interest in the heroine through a special pancake called 'thattilkutti dosa' is what they refer there.Lal,who played the protagonist Kalidasan is completely passionate about the art of cooking.Each bite of his food is been enjoyed in a special way that his single life which otherwise would have been taken away by boredom,is escaped in a bigger way.His cook-cum-friend Babu is another interesting character in the movie.Of course their life is being connected in a unique way; the ever delightful  'food factor'.The entry of his nephew to their house and the changes that bring to his life is what is been precisely said in the movie.

After Cheeni Kum in Hindi,this is for the first time I have seen a movie in which hero and heroine is been connected with the thread of food.If Hyderabadi Saffroni Pulav had done the trick in Cheeni Kum,it's 'thattilkutti dosa' and 'Joan's Rainbow Cake' play the magic here.For the last many years, Malayalam film world might have produced many 'larger-than-life' or 'good-for-nothing' male based stories.Interestingly here the plot revolves around a  genuine man called Kalidasan,an archaeologist by profession and yes, a real 'Passionate foodie'.Something that defines him.Kaalidasan is sure of his priorities.The dramatic entry of his cook Babu is one such example of his passion.In one of his hilarious bride-hunts he reached a house where they served him delicious Unniyappams.Relishing each bite of  unniyappam he suddenly proceeds to the kitchen to meet the 'cook', inviting him to join..Such a clear character whoever he is..No complexities by God's grace.

But then being a women I feel grateful to this film maker Aashiq Abu for the following facts:

a) the way he shows the 'passion' for cooking in heroine.The keyword or fact is that she loves it not to please the man in her life.Rather she admires it for bringing back her courtyard,kitchen ,memories and above all her Mother.Pleasing someone is of course an individual pick.But when you impose it to the entire 'womenhood' it's no more a passion or an art.It's boring.

b)For portraying women's life as it is.Whether it's lifestyle or dress code (this is specially applicable for malayalam cinema where the 'decent women characters' wear sari or traditional kerala dress and the 'spoilt' ones will be portrayed in such horrible clothes...haha).

c)For filming women without prejudice and judgement.For 'presenting' them genuinely.

In a male oriented society like that in Kerala,where the folks are in search of something to label and blame women for nothing,directors like Aashiq Abu deserve special applause.For being non-cliched and Bold..

Fresh perspective,precise cuts, meaningful talks,thoughtful screen,uniqe folky songs,nostalgic and somewhat haunting background score all resulting in a beautiful Movie.

Many cheers to you,young Ashique Abu.Will go places !

*tailpiece-the few channels who offer 'awards' on a give and take basis, should laugh at themselves.I didn't hear any mention of movies like 'chappa kurisu' or 'salt n'pepper in any of them.Perhaps they don't deserve such genuine film makers..Sarcastically their own news channels do cry for the 'trash' movies and conduct chat shows on the decline of  Malayalam films..

Idichu Pizhinja Payasam ~ Another Kerala Style Rice Dessert !

It's been many weeks now that I posted something of Kerala.With Vishu-Kerala New year, is around the corner,it's perfect time to post something sweet.Usually made as an offering to Devi (Goddess),this is such a unique dessert to taste.

The name 'Idichu Pizhinja Payasam' may look complicated.But in today's automated life,the making of payasam is not at all difficult.Not forget what our ancestors would have done to create a delicious  payasam.It's been a collective work to make such desserts since the 'Idichu (crushing) Pizhiyal' (squeezing) of coconut was such a horrifying job.However,this kheer/payasam is simple to prepare with minimum ingredients. Interestingly,we are not using any garnish in this special payasam.Do try ...

Ingredients

1 cup raw rice/pachari
5 cups of water
2 cup thick coconut milk
*1 cup jaggery syrup (boil and strain 300 gm jaggery adding enough water to  bring it to one string consistency)
3 tbsp sugar
1 tsp ghee
1 tsp dry ginger powder (chukku podi)
1/2 tsp cumin powder
1/2 tsp cardamom powder

Method

In an Uruli or a thick bottomed vessel,bring to boil 5 cups of water.Add rice to this and cook till the rice is done and water level decrease to minimum.Pour jaggery syrup and sugar to this and roast well for 3-5 minutes.In between add the ghee and keep on stirring in law flame.Now pour two cups of coconut milk to this and bring to a boil.Simmer for five more minutes.Add dry ginger powder,cardamom powder and cumin powder to this and switch off the stove.
Note:This Payasam can be made dry or semi-dry.

Recipe Source: Lakshmi Nair.

*If you are using dark colored jaggery,the colour of Payasam will be too appealing.Mine is white jaggery and that resulted in a dull colour.

Meen Kulambu ~ Fish Curry in it's Chettinadu Way !

Chettinadu recipes are widely admired for it's special flavors and rich gravy.When it comes to cooking,this is again been applauded for it's simple and easy methods.Here is a thick and spicy fish curry prepared in Chettinad style.Cooked in tomato-tamarind base,this delicious fish curry tastes even better after hours of preparation.Do try...

Ingredients

To marinate

500 gm fish,sliced
1 tsp salt
1/2 tsp turmeric powder

For the Kulambu / Curry

1 medium size onion,chopped finely
4 garlic cloves,crushed
1 green chilly,sliced (even two can be.according to your tolerence level)
1/4 cup chopped tomatoes
1/4 tsp turmeric powder
2 tsp chilly powder (Kashmiri will be fine)
1 tsp coriander powder
1-2 tsp cumin powder
1 tsp black pepper-cumin powder *
1.5 cup pureed tomato
1 tsp tamarind paste
2 tsp minced fresh ginger
handful of coriander leaves,chopped
1.5 cups warm water

*This is a special spice powder used in chettinad recipes to enhance the flavor.To prepare,combine equal portions of both and grind to a fine powder.

To temper

oil,as required
handful of curry leaves
1/2 tsp fennel seeds
1/2 tsp fenugreek seeds
1/2 tsp cumin seeds
1/2 tsp urad dal

Method

Marinate the fish with salt and turmeric for at least 30 minutes.Heat oil in a curry pot and splutter all the tempering ingredients in medium heat.Be careful not to burn them.Add the chopped onion,crushed garlic,sliced chilly and chopped tomato to this and roast for a few minutes till it start releasing a nice aroma.Now add the turmeric powder and mix well.Slowly add all the spice powders to this along with salt and roast till the raw smell disappears.Blend the tomato puree at this stage along with minced ginger and tamarind paste.Mix vigorously for 2 minutes.Pour in the warm water and bring to a boil.Drop the fish slices and rotate the curry pot using handle.Likewise you can spoon the sauce carefully over the fish slices.Cook covered in medium heat for 7-8 minutes till the fish is tender and the gravy is thick.Switch off the stove and let the curry remain in the pot for sometime in room temperature.This process can bring out the real flavors.Serve with rice.

*Recipe Source - Alamelu Vairavan's Chettinad Kitchen 

Baked Cheesecake With Blueberries ~ Rachel Allen Recipe !

While going through Rachel Allen's book,I suddenly felt like baking this cake.For anyone who is into baking,cheesecakes will be special I bet.They won't disappoint you any way.And if the recipe comes from someone like Rachel Allen,can you guess this ? It's absolutely a winner..

I haven't posted any of Rachel Allen recipe here so far.I sincerely don't know why.She,you know, is like my somewhere-lost-friend.The way she demonstrates,the love for baking and the very elegant simple ways into the thing she love is nothing but pure dedication.So,here I am with one of her recipes,the one which she has presented but with fresh berries.Do check.

Ingredients

175 gm digestive biscuits
175 gm blue berries (canned works well too)
75 gm butter,melted
450 gm cream cheese
150 gm caster sugar
1 tsp vanilla extract
4 eggs
Icing sugar to dust (optional)

24 cm diameter spring-form tin

Method

Preheat the oven to 180 degree.Prepare the tin with butter.Whiz the biscuits in a mixer/food processor till it's coarsely powdered.Mix this with the melted butter and press down to the bottom of the tin.Make sure it's done evenly so that the layers will be perfect.Now spread the blueberries evenly over this and keep it in fridge to chill.Meanwhile in a large bowl,bring together cream cheese,sugar,vanilla extract and egg.Beat this till creamy and smooth.Pour this mixture over the blueberry layer and bake for 40 minutes.The colour should be pale golden and wobble slightly when you gently shake the tin.Allow this to cool and separate from the edges with the help of a knife.Decorating with fresh berries is an option too.Likewise you may dust with icing sugar.Serve in room temperature.

Vegetable Calzone - With a Multi-Purpose Vegetable Masala !

My daughter is much into Italian Food.Whether that's pizza,pasta or calzone,it will bring a smile to her.And realizing this one chance,I do stuff lots of veggies to all these favorites of hers,especially the ones she is not so much pleased to eat.Thanks to calzone,it makes my job easier.Each small bites from this makes me happy and relieved.The vegetable stuffing I prepare here is a regular in my kitchen.Ready to be filled into garam samosas,yummy puffs and even in my toasts..The addition when I prepare for my little one is sweet corn and beets.Do try this. Here is the recipe for Vegetable Calzone.

Ingredients

For Calzone (Makes three or four)

1 cup flour/maida
1 tsp sugar
1 tsp active dry yeast
1 tsp olive oil
pinch of salt
lukewarm water to make dough

For Vegetable Masala

3/4 cup finely chopped vegetables of your choice,boiled
1 medium potato,boiled and roughly mashed
1/4 cup corn or sweet corn,cooked (may add sweet corn for children)
1 tbsp vegetable oil
1/2 tsp cumin seeds
1 tsp ginger-garlic paste
1 green chilly,chopped (optional)
1 small onion,finely chopped
1/4 tsp turmeric powder
1.5 tsp kashmiri chilly powder (your choice again)
1 tsp garam masla
salt as needed
handful of chopped coriander
juice of one lime

Method

Prepare a dough for Calzone mixing all the ingredients in a bowl.Slowly add lukewarm water to make a soft  dough.Keep it in a warm place to rise.Meanwhile heat oil in a medium skillet and splutter cumin seeds.Add ginger-garlic paste and saute till the raw smell vanish.Add chopped onion and chilly to this.Roast till light brown.Add turmeric,chilly and garam masala powders to this and roast till raw smell disappears.Add boiled vegetables ( I usually have carrots,beetroot,cabbage,beans and peas.Since it's colorful the kids will finish it within no time) and mashed potato to this and mix well.Cook for 3-5 minutes adding salt.Finally garnish with chopped coriander and lime juice.Now you may check for the dough.If it's risen well,punch it down and make 3 or 4 portions of the same.Prepare balls of similar size and roll out to medium thick discs.Dust the board with flour.Now again keep it for 10 more minutes in a warm place.
Preheat the oven into 200 degree.Spray the baking tray with oil.Now take the disc and arrange the filling on one side and cover with the other.Use your hand to press and close it first.Then press with a fork to give it a nice pattern.Repeat this with all the discs and arrange the calzones in tray.Brush with egg wash and bake 15 minutes or until golden brown.Serve with sauce.