It was my academic research which put me in touch with the Cochin Jewish Cuisine, unto me its a cuisinette rather than a cuisine and I had a chance to prepare some of the Cochin Jewish dishes, last week.The menu which i chose was :
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In picture a unleavened bread is given as a cracker
- Plav ( Yellow rice )
It is a Yellow rice, made with Basmati rice ( Indian long grain rice ). Rice is cooked in chicken stock with spices and then shredded chicken pieces is added. Turmeric is used for colouring agent. Its garnished with fried cashew nuts and raisins.
- Mulagirachi ( Capsicum Chicken )
Its a hot and spicy chicken dish with lots of capsicum, green chillies, chilli powder and mint/coriander leaf . Its a bit tangy because tomatoes and tamarind pulp is even used in it.
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In picture the egg salade is used as a topping for rice pudding with lots of dry fruits and nuts.
- Mutta salade ( Sweetened noodle made of egg yolk )
Its actually a noodle shaped sweet dish made of simply egg yolk. its made to flow in a sting to simmering sugar syrup flavored with Cardamom powder. There is a same or exact similar dish for Malabari Muslims but named Mutta Maala ( Literally means " Egg necklace " )
These authentic recipes were presented in my own way to make it more acceptable for westerners. I hope it will work. There are more recipes with me which will be put up later...now I need some rest after a heavy dinner.
Courtesy to : Mrs Queenie Hallegua, wife of Late warden of Cochin Pardesi synagogue Mr Samuel Hallegua. for providing the above mentioned recipes.