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Keertida

@keertidacooks

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A trained chef sharing stories of regional Indian food, culture and food culture 🇮🇳

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When the grazing platter is rooted in food from home ...

This is a platter that I did as part of an engagement ceremony . When I was asked what was my take on appetisers , I could only think of the breads from Malabar that it’s so famous for .

The assortment of breads we have from home is unbelievable. It’s not just the Malabar parotta that Malabar is famous for . Breads like orotti , different pathiris , adas ... you name it . So this is my attempt at creating a platter for a joyful event . Likes of karackka achar , an inspired version of a curry leaf and Thalassery peppercorn hummus , a savoury parfait with smoked kappa , an assortment of Chammandi podis , Malabar parotta , vazha koomb cutlet etc were part of this .

A charcuterie board of sorts . All handmade . It’s my endeavour to work with the cuisine that’s so close to my heart .

Annadatta Sukhibhava

#chacuterieboard #malabar #karakkaachar #homeiswheretheheartis #oottupurabythathalasserygirl #thatthallaserygirl #goyaeats

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🎬BEHIND THE SCENES🎬

Recently, we were selected as 1 of 8 finalists in the Plant Factor Challenge, which is a business plan competition organized by the inspirational folks over at @fiapoindia

The objective of the challenge is to support brands facilitating the shift away from animal based foods- which is *pretty much* our raison-d’être.

Staying true to the spirit of the times that we live in, the competition required us to create a 5 minute video pitch. This picture was taken while we were winding down with Lola, who is basically a rat in dog’s body, in the @the.bombay.gardener very cool terrace garden.

Thankfully we’re not going to ask you to judge us and vote for us, the organizers have put together a pretty solid team on to that task. Although, throwing a little luck our way wouldn’t hurt! ☺️🤞🏻✨

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From my Oottupura to yours ... The weather is marking a change . Ayurveda recommends cooking according to the season . In Oottupura we are gearing up for some great ideas and menus for the rains . Monsoon is said to be the time when the body needs the extra care and nourishment . The time when Ayurvedic treatments and nourishment is at its best . Ever since I remember , my grandmother always had Kashayams, oil baths and amazing home remedies on a daily basis for the family . The kitchens had oils brewing and the table had simple easy foods . While we head to the monsoons , this is a time to keep the body well nourished .
This week’s Oottupura menu has delights to look forward to . Two heirloom recipes from the Thalaserry kitchen . A payasam that is imbued with the spiritual energies . More at my Oottupura..

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Today is the launch of Ootupura, a project that I’ve been working on through this lockdown. Prior to Covid and all the ways it has shaken up our lives, I thought of ootupura in the context of a small restaurant in the suburbs. Obviously, that plan has changed and I’ve had to adapt my visions to suit the circumstances we find ourselves in. But what a lovely turn of events! This time of quarantine and silence has also been about deep spirituality and reflection, making me realize that as hard as change can be, it is important to let go of things that don’t serve us, allowing space for bigger , better and more positive things in my life. To be able to launch Ootupura during this time is simply a reassurance from the universe, that no matter the circumstance, there is always something for us to learn from if we choose to see. @myukkitchen message only makes me believe in goodness . So grateful for my lovely daughter, friends and family who constantly make me believe in the infinite possibility of life.

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On my plate :
1. Dosakaya chutney ( please check the previous post for chutneys)
2. Beerakaya chutney
3. Potlakaya chutney
4. Tomato kotmir chutney
5. Chikkudakaya fry ( cluster beans fry)
6. Kora Beeyam ( millet jeera rice )
7. Vazha poo thoran ( banana blossom stir fry)
8. Pappu Charu ( dal)
9. Uniappams
10. Kumbilappams

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I have had many great associations with Andhra food . My frequent visits to my family in Hyderabad has always been exhilarating on many fronts . Each time I m here , I spend my time mostly in the kitchen learning authentic Andhra food . I go back to Mumbai enriched with experiences around food . This morning I got to make some amazing chutneys for lunch .
1. Dosakaya chutney ( cucumber chutney ) . Made with small orange cucumbers , this one has cucumbers cubed into bite size pieces and half of these go into the blender along with seasonings and tamarind . A relish that has my heart always craving for more .
2. Beerakaya chutney ( ridge gourd ) : A spicy tangy chutney , where the ridge gourd is cubed and fried along with tamarind and other seasonings to get a deep warm flavour . Tons of green chillies and curry leaves us added into the ridge gourd .
3. Potlakaya chutney ( Snake gourd ) . This one is more like a raita or rather similar to the yoghurt Pacchadi of kerala . A good amount of mustard seeds is blended and added into this . The yoghurt preferred for this chutney is more on the sourish side .
4. Tomato kotmir chutney : I could eat this with just about anything . As a spread or hot rice or a relish .

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Pangat
Although this book by @skoranne has been in my library since it first released, I had yet to read and cook some of its recipes. Having not cooked many Maharashtrian dishes, I was a bit cautious.
But I finally bit the bullet, and what a fun experience that was! I made:
1. Hirvi chutney ( green chutney ) . I loved the little formula she’s created from esch of the ingredients - greens , souring agent , chilies , seasoning, fresh coconut , thinner . I thought this was quite a thoughtful and seasoned tip . The chutney had the most amazing texture since it was ground on a silbatta, and the combination of ingredients lent themselves to a smooth tangy spicy flavourful chutney.
2. Dodkyachya Saalichi chutney ( Ridge gourd chutney )
Peels of ridge gourd sautéed and blended with other spices to give an exotic pista colured chutney . The flavour of fresh coconut enhanced this creamy gorgeous chutney . I guess I could store some for later use as a good spread or topping .

3. Vaangi Turiche Daane bhaaji ( brinjals with fresh pigeon peas)
I love the flavours of the tamarind , jaggery and coconut that makes this dish so unique . And ofcourse the Goda masala that puts it all together and adds a deep brownish thick consistency.

4. Chinch Gulaachi Amti
I have always loved the sound of Amti and I surely had to get one today . There are a lot of recioes for Aamtis in the book . A perfect sweet and tangy flavoured one to go with my hot rotis .
The book has had me fascinated to no degree . Firstly the authenticity of experience is deftly combined with the lucidity of the writing. There’s a beautiful narrative that transports one to Koranne’s childhood, yet is substantive in its offering of tips and recipes. The book is very well-researched across a wide variety of food categories such as spice blends to salads , chutneys , legumes , non veg , fasting recipes etc .
For any of you venturing into cooking regional Indian food, this book is a must-have and a must-use. I hope you experience the pleasure of working with something as beautiful as Pangat!

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The beauty of this Pear and Ginger Caramel pie has only been increased by the lovely pics taken by @historywali .
Making intricate pies is a passion that has been growing on me, despite being a long process. From chilling the flours and butter to getting the dough perfect, I have made more number of pies and galletes this year just out of the sheer love for it . I’ve loved dressing them up with those cut outs and braids and lattices and sharing a ready, baked pie with people who love them .. happiness that’s boundless !!!! Photo credits: @historywali

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Learning and Mastering
There was something thought provoking that @goyajournal posted a few days ago . A simple question - which recipe have you mastered this year - but one that created a flurry of thoughts.
The question made me scroll through my Instagram posts, revisiting dishes I'd made in the early months of this year. I discovered that although Keralite food is my primary area of work, there were many posts of pies and Galletes making me realise that I had spent significant time this past year perfecting the art of baking pies.
As you all know, I am smitten by the pie. The beauty of it draws me in, and the tedious effort that goes into crafting the pie, further affected by the humid weather that hurts the texture of the dough, also inspires me to keep perfecting the dish. Working with whole grains in itself is a difficult task, and I've encountered dismal lattices to decent ones, gooey undone shortcrust to fairly perfect ones, from hard and rubbery crusts to flaky ones, from watching the butter constantly melt before the pie went into the oven to learning to freeze a pie overnight.
I've bought a variety of books and tapped into the brilliance of a range of chefs along the journey. Mastery is a tall order, an act of acquiring a skill, devoting oneself to it, and achieving a type of perfection at it. So I cannot say that I have mastered the art of pie-making, however, I know that I harbour a latent desire to do so.
As I wait for my Apple and raisin pie to come out of the oven, I pause and revel in my learnings. Not only have I improved as a chef, the pie has also taught me life's many virtues - patience, perseverance, letting go, and acceptance. Perhaps the biggest learning has been that no failure is truly the end of the road. Rather, it is only the doorway to something new. So here's to tomorrow, another beautiful pie day!!!!

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THALASSERY OOTUPURA
A memorable evening would be an understatement. Lovely setting , beautiful people and food that was a delight to cook.

Prior to the event, I spent time thinking of an apt name for event. I thought of the food I cook and the memories of the little town I grew up in, and “Thalassery ootupura” organically evolved . I perceived the vibrant energy of that phrase the minute it crossed my mind .
Ootupura in Malayalam means an eating place . Pura is home, so food that’s home cooked with love and care . To make Thalaserry Ootupura a warm and fun experience, I had a bunch of lovely people who I had the privilege of nourishing . Some of them were friends who have cheered me all along the way in life and continue to do so , some were new friends who met me through Instagram and just believed and loved the work I do. And still others were my daughters lovely friends who love me and constantly motivate me and cheer me . And ofcourse the lovely team of foodhall who have been so kind and gracious to constantly host and support me.

The menu was exhaustive but there was no way it could have been shorter with the kind of flavours I wanted to combine. I kept it as authentic as possible, using Malayalam descriptors for the food, as well as translations. From banana blossom cutlets as starters to an array of mains to traditional desserts . From the right choice of ingredients to the traditional cookware . It was the most thoughtfully planned .

Thank you @foodhallcookerystudio and its energetic young team for supporting this lovely evening .

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Wishing all a very happy Diwali !!!!

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