Foodastik Fun at Lakshmi Lunch home.

After the excesses of Christmas , Thanksgiving (yes!! in that order) New Year, it was a relief to take a break  for a few days  . It also gave us some time to prepare well for the Post New year lunch at the Shiv Shankars.. 

It was the Weekend  Foodie Group’s  first  meet of 2014 .With a Chattakari theme to give it a kochi

flavor, the table was beautifully dressed in blue tinsels with a menu card detailing the lavish spread. 

The warm Buttered Rum was a wonderful way to kick start the cool winter afternoon . Buttered rum incidentally ,can be traced to colonial America when distilleries were set up in the New England area and molasses began to be ‘imported’ from Jamaica.(Wiki) It continues to be a popular New Year and Thanksgiving drink  and tasty too.

Spicy fish cutlets, Grilled Chicken and Chicken dumplings arrived one after the other along with the the salad and Naadan frys.

After a small break the Pièce de résistance was brought out…

Tender pieces of Duck, drowned in spicy red curry, the aroma triggering the appetite once again!!  Felt like we were back in Kochi(keeping in mind that it was a chattakari theme).   With hot parottas, this Spicy and tangy Duck Mappas is perfect for cool wintery days…

The afternoon at Cheenu and Lekshmi’s was thoroughly enjoyable, meeting with everyone and listening to stories.  And if I may say so, Mahesh Lunch Home is no comparison to our Lala’s Lunch home…

Lala's Duck Mappas

Ingredients for 1 kg Duck 

• 1Kg Duck cut medium size , taking care to remove the fatty skin
• 4 Medium Onions, thinly sliced
• 2 tablespoon garlic chopped fine
• 2 tablespoon ginger chopped
• 1 medium tomato chopped
• Few pieces of sliced coconut

For the Masala

• 3 tablespoon Coriander powder
• 1 Tablespoon Chilly powder
• 1/2 teaspoon Turmeric powder
• 1 Teaspoon  Fennel(sauf) powder
• 1/4 teaspoon Garam Masala

Coconut milk:1/2 cup

Curry Leaves- Few

This curry can be made in the pressure cooker. Pour 2 tablespoon of coconut oil and once hot , add the thinly sliced onion and saute. .The chopped ginger/garlic along with the curry leaves and cocnut slices are added next and sauteed well. Masala powders can be added at this point of time along with the duck  and mixed well. Add Salt and ensure that the masalas are thoroughly mixed with the duck . Add the chopped tomato and fry over low heat to ensure no burning occurs.

Pour 2 cups of water and pressure cook for 4 whistles on medium heat. DO not open the lid but let it rest for a while... After 10 to 12 minutes open and check if meat is done. Add coconut milk and cook allowing the gravy to thicken..This dish goes well with Appams as well!

Thakadami Thakadami Tha...Tharavu thaiyaar!!