Talk:Thalassery cuisine

Notes in Malayalam
Notes are given in Malayalam, the local language of Kerala State. Even though the natives are good in English some of them still are not so versatile up to the level of knowing the names of all spices E.g. People know Mimosa Catecheu prominently as കരിങ്ങാലി (Karingali), the original English Translation is rarely known. Further Malayalam translations are added mainly because the dish is mainly known and consumed by Malayalee(Keralite) people. So this is not for clarity of pronunciation it is in fact for knowing exactly what is the meaning. An IPA doesn't work here. — Preceding unsigned comment added by Sunaina Kunju (talk • contribs) 21:21, 4 August 2013 (UTC)

Removed text
"Thalassery biriyani is an iconic insignia in showcasing the cultural evolution as well as the cultural richness of Malabar i.e. the localities of Malabar are famed all over for the warm reception of guests with elaborate dishes and generous weddings."
 * From Historical and cultural influences—this is like something out of a sales brochure:


 * The Mappila food culture: removed per WP:COATRACK—this article is about one dish, not the regional food culture. This belongs in its own article.

The Mappila food culture
The food culture—the way in which dishes are prepared, the choice of ingredients and the way these dishes are served—is unique for each community in Kerala. In the Malabar region—especially in Thalassery—a fiesta is an indispensable part of any celebration, for which the region is famous. The Mappila non-vegetarian dishes are required to be Halal compliant.

"Zakāt" is another tradition of Mappilas. It is an Islamic religious obligation where in sharing of a prosperity is considered sacred. The richness in food being an important opulence, the Malabar Muslims have developed a habit of sharing food to friends, relatives and neighbors irrespective of the religion especially during the Holy Month of Ramzan either by going to their home or by conducting an evening party called as Iftar Reception. The sharing of food is reciprocated by these neighbors and friends during festivals such as Christmas, Vishu and Onam. This food sharing culture has become a factor of cultural bonding in Kerala, where in the people have a huge opportunity to interact with each other and to understand each other's culture.

Pattiri is a famous dish of Malabar Mappilas, it is a paper thin circular dish made from parboiled rice. Arippathiri or Orotti is a thicker version of Pathiri made using plaintain leaves. Biriyani and Neychoru (Ghee rice) is an essential ingredient of Mappila dining table during celebrations and feast. There are also innumerable sweeteners, which are made of ghee, sugar, jggery meat and egg. A few among them are Ila Ada, Vazhaka Ada, Kozhi Ada, Polla, Tharippolla, Kilsa, Mutta Marrichathu, Unnakkaya, Muttamala e.t.c. One of the important note should be that some of these dishes have a very short shelf life, they should be consumed soon after cooking. This is because, as the dish becomes colder the taste gets adversely affected.


 * From Accompaniments (off topic per WP:COATRACK):

Beverage
Daahashamani water, a medicated herbal drinking water, is preferred to be used in drinking water along with biriyani. Daahashamani need to be put into drinking water while boiling. The colour of the water changes to purple or pink or if other than daahashamani, only karingali is used the colour changes to yellow. It is good to use it in drinking water all times. Daahashamani is a natural thirst reliever and a digestion aid too.


 * Section removed per WP:NOT—Wikipedia is not a recipe book:

Recipe-Preparation and Procedures
Thalassery biriyani has exclusiveness in recipe too. The Masala and the Rice is prepared separately and then combined using a method known as dum.

The ingredients are usually sorted out along with the necessary ingredients for the side dishes.

Recipe for Side dish
Pickle, Green Chammandi and Raita are the side dishes for Thalassery biryani.

Pickle
The pickle, known as South Asian Pickle preferably should not be too liquid, a more solid or semi solid one will match the dish. Dates pickle is a prominent choice.

Coconut-Mint Chutney
The Green Biriyani Chutney is an exclusive biriyani chutney, it is not like the usual Chutney in liquid form (grated coconut is the main content).
 * Ingredients:
 * Grated Coconut, Lime (fruit) juice (or Curd/ (Yogurt)), Chopped mint leaves, Chopped coriander leaves, Ginger, Green chilies, Garlic, Curry leaves and Salt to taste. Coconut-Mint Chammandi.jpg)]]

Raita
Raita is a Yogurt-Salad coalesce, it gives a cooling effect for the spicy main course. The use of Raita along with the dish is originated from its Mughlai cuisine heritage where raita was a side dish.
 * Ingredients:
 * Curd or diluted Yogurt, Salad, Green chilies chopped in small sizes, Mint leaves chopped, Crushed Ginger (Optional), Salt to taste.
 * Ingredients of Salad:
 * Tomato, Green Cucumber and Onion, Capsicum. The green skin of cucumber should be removed else it will affect the taste of main course. Tomato and cucumber is chopped into small pieces. Chopped onion is then added. For garnishing tomatoes and Capsicum chopped into adequate size and shape can be used. Carrot is seldom used as its raw taste affects the taste of main course but a small amount of carrot chopped into very thin elongated strands will be a good visual appeal.

Recipe for Main course
The preparation of biriyani is done by segregating the recipe, rice and masala, followed by garnishing and dum. Simultaneous preparation of side dish is also done. The dish doesn’t require oil for making the Chicken base (Chicken masala).

The specially dressed chicken of slightly larger pieces are used. The chicken is marinated and cleaned. The rice is a special variety called Kaima/Jeerakasala/Biriyani rice(basmati is not used). Kaima is small-grained and thin(not round) in shape. The choice of rice is the main difference between Thalassery biriyani and the rest. Unlike the other rice varieties, the rice should not be presoaked; however the rice should be cleaned using water. And also like the usual rice preparation, there is no need to drain water after boiling as there will be no water remaining after and the rice will be still tasty with an irresistible aroma.

Preparing Ghee Rice

 * The rice is washed and drained.
 * Ghee and small amount of Dalda (Vanaspati) boiled in a Kadai. The drained rice is added and fried for a few minutes.
 * In the Kadai Salt and water is added. The Rice Water ratio is 1 cup : 1 ¾ cup. In this, cinnamon, cloves, cardamom, malabar leaf (Indian bay leaf), Indian white poppy seed and Star anise(optional) are added. Add lime (fruit) juice and adequate water and reduce the flame to simmer mode. Close the pan with a lid and continue the cooking till all the water is absorbed. If overcooked the rice will turn out to be a paste and cannot be consumed.

Preparing Chicken Masala
The Masala is brown in colour and prepared separately. It is prepared in-situ by mixing spices while cooking it.
 * Onion frying: Coconut oil and Ghee is boiled in a deep dish (deep kadai) and chopped onions are fried until it turns golden brown (Caramel) colour. The onions need to be put as batches to prevent it to become pulpy (mushy) due to the water content. Keep apart this in two sets, one for Chicken and a quarter portions for garnishing later. Usually the Cashew nuts and Kismis (raisin) for garnishing are fried along with onion and around 3/4 th of the onion is separated to use in chicken masala.
 * Chicken masala: For making the Chicken masala a stockpot (or any big deep dish) it taken and chopped tomatoes and a little water are stirred. No oil is used in the chicken masala. When tomatoes soften add crushed or chopped ginger, garlic, chopped green chily, chopped shallot and stir, until the raw smell fades. Subsequently Caraway(Persian cumin), turmeric powder, mace, red chili powder is added in adequate amount. Chicken is added finally to the masala and mixed with it and cooked by covering with lid. It needs to be stirred intermittently to prevent burning and sticking of masala on the dish. Once it is almost cooked add the fried Onion, Lime (fruit) juice, Garam masala powder and chopped coriander leaves and pudina (mint leaves) . The cooking in these stages are done in low flames and black pepper powder is added. Add Beaten Curd and cook till the chicken and masala blend together.

Coalesce the masala and rice

 * Garnishing is done on the ghee rice. The following are the ingredients. Fried mix of Cashew nuts and Sultana raisins, a pinch of artificial colour (yellow/ orange) sprinkled over the rice, fried onion in ghee (remaining ¼ th of the fry made earlier for Chicken masala), saffron dipped in milk, Edible Rose water, coriander leaves, Star anise (Optional).


 * Dum is the final stage of preparation. This is done after that by layering masala and rice and tightly sealing the lid by a maida dough or even using a loincloth. Hot coal or charcoal is placed on the lid while cooking. The flame need to be in a simmer mode in this stage of preparation.

Cheers, Baffle gab1978 (talk) 01:50, 7 October 2013 (UTC)