Making of Arkkadukka-Recipe

Kallummakkaya -arikkadukka

Recipe for arikkadukka
Ingredients

25 - 30 - Medium size mussels


3 cups - Rice flour
1.5 cups - Grated coconut
3 - Shallots / small onion
1 tsp - Aniseed
1/2 tsp - Jeera / cumin seeds
Salt to taste

For masala,

1 tbsp - Rice flour
2 - Garlic flakes, finely grated
Salt to taste
2 tsp - Red chili powder
1/2 tsp - Turmeric powder

Method

* Wash the mussel shells well. Boil the shells in enough water, till the shells open. Drain all the water. Do not use shells that have not opened. Those are not good ones.

* Scoop out the mussel meat from the shell. Clean the inside part of the mussels to remove any dirt there. Cut and remove the black part in the bottom of the mussel. Clean well and set aside.

* Grind the ingredients for the dough, except the rice flour, to a smooth paste with little water. Add to the rice flour and make a dough.




Stuff this dough into the mussel ( inside part of the mussel and the outer part. Cover well with the dough. Place this stuffed mussels in a well cleaned mussel shell to steam.

* Steam the stuffed mussels in a steamer or use a pressure cooker in which a utensil for steaming is placed and steam mussels in it, covered with a lid.


Steam for 10 minutes. When fully cooked. Take off the steamer and place to cool. Then scoop out the stuffed mussels from the shells.

* Mix all the ingredients for masala batter together with little water and make a batter. Dip or lightly coat the steamed mussels in this batter.
* In a wok or kadai, add enough oil to deep fry. Add mussels to the oil and fry till crisp and golden brown in colour.


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How can we make Rasam?

Ingredients
1. Cooked toor dal half cup
Tomatoes 2 large, each cut into 8 pieces
Curry leaves 2 sprigs
Water 4 cups
Tamarind 3-4 small pieces, mix with water and use that water
Salt to taste
2.
Coriander seeds 2 table spoon( 1 used 1 tbsp. of powdered coriander)
Black pepper 1teaspoon
Jeera seeds 1 teaspoon
Ginger 1 teaspoon sliced thin
Garlic cloves 4( leave whole)
Dried red pepper 1
Asafoetida( I used the powder form, maybe used 1/4 tsp.)
3.
Cooking oil 1 tablespoon
Mustard seeds 1 teaspoon
Dried red pepper 2( cut into 2-3 pieces)
Coriander (fresh) 1 tablespoon

Method

Crush all the ingredients under the heading 2.
Add all this to ingredients under 1. and being to boil.
After the tomatoes have cooked weell, drain the mixture through a wide eyed sieve.( I did this ,but ended up adding some of the stuff to the drained liquid to give it some body)

Crack the mustard seeds in oil, add the dried red pepper and then add the drained mixture into it. Add fresh coriander and serve hot.

how is the making of Brinjal Fry

ingredients
1. brinjal cut into round slices- 250 gm
2. chilly powder- 3/4 tsp
3. coriander powder-1/2 tsp
4. turmeric powder- 1/4 tsp
5. pepper powder- 3/4 tsp
6. garlic- 4 flakes
7. salt to taste
8. onion sliced long- 3 dsp
method
Grind the ingredients from 2 to 7 to a fine paste. Smear the paste over the brinjal slices and keep for some time. Heat oil and saute the onions and drain. In the remaining oil add the brinjal slices. When the slices are browned, drain. Mix with the sauted onions and serve.

How to make Beetroot Pachadi

ingredients
1. beetroot chopped fine- 200gm
2. onion chopped -50 gm
3. green chilly chopped- 5
4. ginger chopped fine-1 small piece
5. curd-250 ml
6. mustard- 1 tsp
7. small onion sliced -6
8. curry leaves- 2 stalks
method
Heat oil in a skillet and fry mustard. Then add small onion and fry. Add beetroot, onion, green chilly,ginger, salt, curry leaves and saute. When beetroot is done add curd and mix well. When it gets fairly hot remove.

How to make Inji Kari

Ingredients
Fresh Ginger - 150 gms
Shallots - 150 gms
Green chilly - 20 gms
Curry leaves - 3 sprigs
Coconut oil - 2 tbs..
Coriander powder - 1 tsp
Chilly powder - 1 tsp
Tamarind - 20 gms
Water - 1/2 cup
Mustard seeds - 1/2 tsp.
Dry red chilly - 3 nos.
Molasses syrup - 1/4 cup
Turmeric powder - 1/4 tsp.


Method:
• Mince ginger, shallots, and green chilly fine
• Soak the tamarind in water
• Heat oil in a heavy pan, add the mustard seeds, when it splutters add the
red chilly, curry leaves, then the minced ingredients, fry on low flame till
light brown, remove from flame
• Add chilly, coriander and turmeric powder, return to flame fry on low fire, to this add the soaked tamarind juice (which should be strained), and the molasses syrup
• Simmer till oil separates and the curry gets a saucy consistency, taste for salt
• Serve with rice

(This keeps well in the refrigerator)

Here is the recipe of Tomato Mulakutanny

Ingredients
1.250 gms ripe tomatoes
2.2 dsp coriander, ½ tsp cumin seed, 4 flakes garlic crushed in skin, ½ tsp pepper, 6 dry chillies
3.2 dsp gingelly oil (coconut oil can be used)
4.¼ tsp mustard
5.1 stalk of curry leaves
6.6 cups of water
7.Few springs of coriander leaves. A small piece asafoetida

Method
Crush the ingredients of the second item. Heat oil and saute curry leaves and mustard. Add the crushed ingredients and saute over low heat. Add tomatoes,fry for a little while and pour leaves and asafoetida. Simmer for a few minutes and remove from fire. It can be strained before use.

Note: Select a deep pan for suting. A pinch of sugar can be added.

How to make Pappad Thoren

Ingredients
1. Fried Pappads- 8, 2. Oil-2 dsp, 3. Mustard seeds- ¼ tsp, 4, Black gram dhal-1 tsp, 5. Big onion (chopped)- 1, 6. Green chillies (chopped)- 2, 7. Grated coconut-½ cup

Method
1. Heat oil and fry mustard and black gram dhal.
2. Add chopped onions and green chillies and saute.
3. Add grated coconut and stir till the water is absorbed.
4. Add the crumbed fried pappads and mix.