Elai Adai

Elai Adai is a simple Kerala delicacy my mom used to make in jackfruit season. And since my recent visit to India included the jackfruit season, and since we wanted to find a way to consume all the chakka varatti we made, this dish almost begged itself into existence :)

Basically, this can be roughly imagined as a sweet version of savory tamales, in principle. While tamales involve corn dough stuffed with minced savory meat, wrapped in corn husks and steamed, Elai Adai involves rice dough stuffed with jackfruit+jaggery+coconut mixture wrapped in banana leaves and steamed.

If Chakka Varatti is handy, this is rather easy to make for a lazy afternoon snack. Which is what my Athai (aunt, Dad's sister) did.

Adjust the quantity of batter depending on how much filling is available. Extra batter can be allowed to ferment a day or so and made into Aapam. Extra filling, of course, can be eaten as-is, no wastage :)

Any questions/doubts, I'll gladly pass it along to my mom or Athai and try to post their response. The recipe here is rather vague about quantities as my Athai and mom don't believe in exact measurements in their cooking (neither do I, for that matter), but, that I guess is the strength of experience...

And I managed to take pictures of her finished product before these irresistible little packets disappeared forever into our tummies. Well, contents of the packets, I mean.

Ingredients
For the dough/batter:
Equal quantities (say ¼ cup each) of par-boiled rice and plain white rice
pinch of salt

For the filling:
For each cup of Chakka Varatti, use approximately ½ cup of grated coconut, or more to taste
Jaggery, optional, add to taste (I don't like the filling cloyingly sweet)

Steaming apparatus, Plantain/banana leaves cut into about 5"-6" squares approximately
Some oil

Preparation

1. Batter/Dough: Soak the rice in water for a few hours, grind to a fine paste, add a pinch of salt and keep handy, no need to ferment it like dosai batter. Note: the consistency of the dough is slightly thinner than pancake or dosai batter
2. Filling: Combine the Chakka Varatti and grated fresh coconut in a pan and stir till well incorporated
3. Gently heat the banana leaf over open flame to make them pliable, they will turn a darkish green, take care not to burn
4. Grease the piece of banana leaf with some oil, spread a bit of the rice dough/batter
5. Keep a piece of banana leaf handy for arranging the filling: scoop and drop a dollop of filing, carefully pat it down over the banana leaf, invert this over the other banana leaf with the batter spread on it and transfer the filling onto the dough carefully
6. Carefully fold the assembled Elai Adai into a packet
7. Prepare as many packets as possible with available ingredients and arrange them in a steamer; steam for about 10 minutes; the rice dough/batter will look almost translucent when done, with the rich brown filling showing through
8. Unwrap the banana leaf and pop these steamed delicacies into the mouth for an amazing experience

Karupatti: Value-added Jaggery

I remember the days when my mom rarely used refined white sugar. When I was about Ana's age, she used to add naattu chakkarai (jaggery) to coffee and tea, and anything else she can get away with.

Of course, all that has changed now, but, still her preferred sweetener is some form of jaggery. Every time she visits me, she'd insist on having a big hard ball of jaggery from the Indian store which she would chip away with hammer as needed for use.

One of the drinks I remember from childhood is Panakam, a watery concoction made with jaggery and pepper, served on special occasions. Panakam with Neer More were offerings on Rama Navami, if I remember right. Now, Neer More is another favorite drink - basically watered down churned buttermilk, salted, with grated ginger, curry leaves and some tempering. On a blazing hot day, this makes an ideal thirst quencher. But, I am digressing...

As far as I know jaggery can come from sugar cane or palm tree, and they each have distinct tastes. Because of the olden way of preparing where sand and dirt are not strained away, commercial jaggery tends to be gritty with particles that foul up the mouth-feel, and thus has not been top on my list of favorites. However, since my mom has the patience, melting and straining once or twice as needed, I have begun to enjoy it more nowadays.

My dad is especially fond of this Karupatti shown in the picture, which is jaggery with a few added ingredients like black pepper and ginger, believed to be a good home-remedy for coughs, colds and throat ailments. I like the sharp hot taste coming through the rich flavor of jaggery.

As my visit to India is coming to a close, I know I haven't even scratched the surface of local delicacies and indigenous treasures, but, c'est la vie... There's always the next time...

Paneer Kofta Curry

This Paneer Kofta in spicy gravy is my mom's recipe and is slightly different from my brocolli kofta.

Paneer is home-made cheese, usually no salt added, made from curdling milk with lemon juice.

Koftas are sort of like croquettes, usually shaped into small balls, deep fried and served in rich sauce. Koftas can be made with any favorite vegetable or minced meat.

Basically, chop or grate the veggie or paneer and squeeze out excess water, if any. Add some all-purpose flour or corn flour (I add chickpea flour sometimes which makes it a bit dense, like pakkoda) as a binding agent, so as to make a simple dough that can be shaped into balls. Deep fry in oil. Make a rich sauce or gravy and drop these koftas in, simmer gently and turn off heat. Allow to sit for about 10 minutes before serving to make sure the koftas absorb some of the richness of the gravy.

p.s: Koftas can be stored in an airtight container in the fridge for a few days before if not making the sauce right away to serve; or can be frozen for a few weeks before use. Just thaw lightly before adding to the sauce.

Ingredients:
For Paneer Kofta:
1 cup crumbled paneer
¼ cup flour, more or less
salt to taste
1 tsp chilli powder

For the sauce/gravy:
dry toasting:
1 Tbsp white poppy seeds
1 star anise
2 cardomom pods
2 cloves
2 Tbsp fennel seeds
1-2 indian bay leaves
2 2" piece of chinese/indian cinnamon bark
Plus:
1/4 cup dry or fresh grated coconut
1-2 jalapenos or serrano
1" piece ginger, chopped
4-5 garlic cloves, chopped
4 tomatoes, chopped
1 medium onion, chopped

1 cup coconut milk (optional, use water if preferred)
2 Tbsp oil
Garnish: Spring onions, cilantro chopped

Preparation

1. For Kofta: Combine the paneer kofta ingredients and knead to a simple dough, and shape small balls roughly 1-2" diameter
2. Deep fry in oil, drain excess oil, set aside
3. For Curry/Sauce/Gravy:Dry toast the sauce/gravy spices, then grind them to fine powder, set aside
4. Combine the rest of the sauce ingredients (except coconut milk), grind to a fine paste
5. Heat oil in a pan, sauté the ground paste, add the water or coconut milk, some salt, and the powdered spices, simmer over medium-low heat
6. When sauce is simmered to desired consistency, adjust flavors and drop in the paneer koftas
7. Simmer for a few minutes more and turn off heat, garnish as desired, cover and allow to sit for about 10-15 minutes before serving with rice or naan