Ingredients:
(Ingredients are for 6 karela. A steam-cooker and a wide, thick-bottomed skillet or pan are needed for preparation.)
Karelas - Young and fresh looking karelas, about hand or palm length are the best ones for this recipe. One or two karelas per person.
Stuffing - for 6 karelas, we need about half cup pappulu (dalia), quarter cup finely chopped dried coconut pieces, 6 Indian variety dried red chillies and half teaspoon each - cumin and salt. Take them in a mixer and grind to fine powder. Keep this stuffing in a cup on the side.
Peel the Karela outer ridges lightly. Rinse under water.
Place a steam cooker on the stove-top. Fill the cooker to quarter with water. Add a teaspoon of salt to water. Place the karelas in a steam basket. Cover tightly with lid. Bring the water to boil and steam-cook the karelas to tender. Takes around five minutes. Pay attention to the process and do not overcook the karelas to mush. Remove the basket and let the karelas cool.
With a sharp knife, cut karela lengthwise, keeping the edges intact like shown in the photo above. Scoop out the seeds and keep them in a cup. Prepare all of them this way and line them up for stuffing.
Fill the karela shell with stuffing. Add about a tablespoon of powder to each one, and spread along the length.
Bring the cut edges together and run a thread around the stuffed karela. Tuck the thread edges underneath a round. Karela will hold the shape and would remain closed during sautéing. There is really no need for tying the knot or needle threading.
Place a wide pan on stove-top. Add and heat a tablespoon of peanut oil. Place the stuffed and threaded karelas in a single row. Also, on the sides, add the seeds removed from karelas. On medium-low heat, sauté karelas to golden, turning frequently. Take care not to blacken or burn them. The seeds also get grilled to crisp.
Place the sautéed karelas in a serving dish after removing the thread. Sprinkle few tablespoons of remaining stuffing powder and also roasted karela seeds. Serve warm with rice, daal/sambar or yogurt rice.
4.20.2010
Menthi Kura Pappu (Mahanandi)
Ingredients:
One bunch of fresh fenugreek - washed and leaves plucked
4 fistfuls of Toor dal
1 medium sized onion and tomato - chopped
1o green chillies - finely chopped
Small lime sized tamarind
1/4 tsp of turmeric
Salt to taste
For popu or tadka :
1 tsp each of oil or ghee, mustard seeds, cumin and urad dal
1 garlic clove - finely chopped
Few curry leaves and few pieces of dry red chillies
Preparation:
Cook dal: In a pressure cooker, take toor dal, fenugreek leaves, onion, tomato, green chillies, tamarind and turmeric - add one glass of water and pressure cook them till 3 whistles. When the valve pressure is all released, remove the lid, add half teaspoon of salt and mash the dal using a wood masher to smooth paste.
Do the popu: In a deep bottomed vessel, heat one teaspoon of oil, add the remaining popu or tadka ingredients. Saute till the seeds start crackling, garlic turns red. Pour the cooked and mashed dal, stir well and cover. Tastes great with rice and chapati.
One bunch of fresh fenugreek - washed and leaves plucked
4 fistfuls of Toor dal
1 medium sized onion and tomato - chopped
1o green chillies - finely chopped
Small lime sized tamarind
1/4 tsp of turmeric
Salt to taste
For popu or tadka :
1 tsp each of oil or ghee, mustard seeds, cumin and urad dal
1 garlic clove - finely chopped
Few curry leaves and few pieces of dry red chillies
Preparation:
Cook dal: In a pressure cooker, take toor dal, fenugreek leaves, onion, tomato, green chillies, tamarind and turmeric - add one glass of water and pressure cook them till 3 whistles. When the valve pressure is all released, remove the lid, add half teaspoon of salt and mash the dal using a wood masher to smooth paste.
Do the popu: In a deep bottomed vessel, heat one teaspoon of oil, add the remaining popu or tadka ingredients. Saute till the seeds start crackling, garlic turns red. Pour the cooked and mashed dal, stir well and cover. Tastes great with rice and chapati.
Mango Pappu (Mahanandi)
Ingredients:
1 green mango
1 medium sized red onion - sliced into big chunks
4 fistfuls of toor dal (¾ cup)
1 teaspoon of chilli powder
¼ teaspoon of turmeric
½ teaspoon of salt or to taste
Popu/Tadka
1 tsp of peanut oil or ghee
1 tsp of each - mustard seeds, cumin, urad dal, chana dal
4 to 6 dried red chilli pieces and curry leaves
2 garlic cloves - finely chopped
Method
1.Wash green mango thoroughly to remove any pesticide sprayings. Dry it with a towel then cut it into small cubes. I don’t like to peel the mango for this recipe. The tough outer skin of mango, imparts kind of tarty flavor to the dal, so following the tradition, I also keep the skin. Scrape any white flesh attached to the seed with a peeler and then only discard the seed. (see this photo for the stripped seed.)
2. Take toordal, mango, onion, chilli powder and turmeric in a pressure cooker. Add one and half cups of water. Close the lid and pressure cook until 3 whistles or until you are sure the dal is soft and crumbly. Turn off the heat and wait for the pressure to go off.
3. After all the valve pressure is released, remove the lid. The contents usually are cooked soft by now, add salt and with a wood masher, mash the dal, until all the toordal turns into fine mush.
4. In a vessel, heat peanut oil or ghee, Toast the popu ingredients in this order. First add dried red chilli pieces, garlic and chana dal. Then urad dal and curry leaves, finally add and toast cumin and mustard seeds.
5. Remove the mashed mango dal from pressure cooker and add it to the popu in the vessel. Stir to mix and cover the vessel with a lid so that the dal could absorb the flavors of popu
Serve with rice and ghee, a dry sauté curry by the side and some papads for a memorable meal.
My preference: Mix mango dal with rice and ghee thoroughly. Shape the mixture into small rounds and have them with papads preferably sago (sabudana papad).
1 green mango
1 medium sized red onion - sliced into big chunks
4 fistfuls of toor dal (¾ cup)
1 teaspoon of chilli powder
¼ teaspoon of turmeric
½ teaspoon of salt or to taste
Popu/Tadka
1 tsp of peanut oil or ghee
1 tsp of each - mustard seeds, cumin, urad dal, chana dal
4 to 6 dried red chilli pieces and curry leaves
2 garlic cloves - finely chopped
Method
1.Wash green mango thoroughly to remove any pesticide sprayings. Dry it with a towel then cut it into small cubes. I don’t like to peel the mango for this recipe. The tough outer skin of mango, imparts kind of tarty flavor to the dal, so following the tradition, I also keep the skin. Scrape any white flesh attached to the seed with a peeler and then only discard the seed. (see this photo for the stripped seed.)
2. Take toordal, mango, onion, chilli powder and turmeric in a pressure cooker. Add one and half cups of water. Close the lid and pressure cook until 3 whistles or until you are sure the dal is soft and crumbly. Turn off the heat and wait for the pressure to go off.
3. After all the valve pressure is released, remove the lid. The contents usually are cooked soft by now, add salt and with a wood masher, mash the dal, until all the toordal turns into fine mush.
4. In a vessel, heat peanut oil or ghee, Toast the popu ingredients in this order. First add dried red chilli pieces, garlic and chana dal. Then urad dal and curry leaves, finally add and toast cumin and mustard seeds.
5. Remove the mashed mango dal from pressure cooker and add it to the popu in the vessel. Stir to mix and cover the vessel with a lid so that the dal could absorb the flavors of popu
Serve with rice and ghee, a dry sauté curry by the side and some papads for a memorable meal.
My preference: Mix mango dal with rice and ghee thoroughly. Shape the mixture into small rounds and have them with papads preferably sago (sabudana papad).
Uppu Kari ( Sig)
Ingredients
1 lb Lamb/Goat meat with bones cut into small cubes
1 tbsp ginger paste
1 cup sliced onions
10 cloves garlic minced
12 split dry red chilies
1″ cinnamon stick
1 tbsp fennel seeds
1/2 cup grated coconut or coconut flakes
1 bunch curry leaves
Salt for taste
oil for sauteing
Method
Marinate the cubed meat with salt and keep aside for an hour.
Add the ginger paste to the meat and pressure cook till the meat is tender(about 7 minutes after the first whistle). Alternatively you can cook the meat and ginger mixture in a regular sauce pan along with a cup of hot water till the meat is tender and the gravy is completely dried up.
In the mean time, heat oil in a large frying pan, fry the cinnamon, fennel seeds and the split red chilies till fragrant and keep aside.
In the same pan, saute the onions and garlic till brown. Add the curry leaves and the fried spices from the previous step and mix well.
Check the cooked meat and dry most of the liquid that might have formed during the pressure cooking process.
Add the dry cooked mutton into the pan with the fried onion and spices and mix well till the remaining moisture is all dried up.
Add the grated coconut to the pan and fry till the coconut is slightly brown.
Serve hot with rice.
1 lb Lamb/Goat meat with bones cut into small cubes
1 tbsp ginger paste
1 cup sliced onions
10 cloves garlic minced
12 split dry red chilies
1″ cinnamon stick
1 tbsp fennel seeds
1/2 cup grated coconut or coconut flakes
1 bunch curry leaves
Salt for taste
oil for sauteing
Method
Marinate the cubed meat with salt and keep aside for an hour.
Add the ginger paste to the meat and pressure cook till the meat is tender(about 7 minutes after the first whistle). Alternatively you can cook the meat and ginger mixture in a regular sauce pan along with a cup of hot water till the meat is tender and the gravy is completely dried up.
In the mean time, heat oil in a large frying pan, fry the cinnamon, fennel seeds and the split red chilies till fragrant and keep aside.
In the same pan, saute the onions and garlic till brown. Add the curry leaves and the fried spices from the previous step and mix well.
Check the cooked meat and dry most of the liquid that might have formed during the pressure cooking process.
Add the dry cooked mutton into the pan with the fried onion and spices and mix well till the remaining moisture is all dried up.
Add the grated coconut to the pan and fry till the coconut is slightly brown.
Serve hot with rice.
Spicy Chicken Fry Recipe ( Sig)
Ingredients
Chicken 1 Whole
Dry Red Chillies - 15
Coriander Seeds - 1/4 cup
Shredded coconut - 2 cups
Cashew nuts - 1/4 cup
Sliced Onions - 2
Turmeric powder - 1 tsp
Cinnamon - 1″
Cardamom - 2
Cloves - 5
Curry Leaves - 1 bunch
Tamarind paste - 1 tbsp
Salt to taste
Oil - to fry
Directions
Heat a pan and dry roast the red chillies , then the coriander seeds and finally the grated coconut. Transfer to a spice grinder.
Add a little oil and fry half the onion slices till brown. Grind all these together along with the cashew nuts and the spices to make a smooth paste.
Heat oil and fry the remaining onions. Add the chicken pieces and cook till half done.
Add the ground mixture and fry for a while. Then add the curry leaves and stir for a while.
Add tamarind paste and cook till all the gravy is absorbed and the oil starts seperating. Garnish with some coriander leaves.
Chicken 1 Whole
Dry Red Chillies - 15
Coriander Seeds - 1/4 cup
Shredded coconut - 2 cups
Cashew nuts - 1/4 cup
Sliced Onions - 2
Turmeric powder - 1 tsp
Cinnamon - 1″
Cardamom - 2
Cloves - 5
Curry Leaves - 1 bunch
Tamarind paste - 1 tbsp
Salt to taste
Oil - to fry
Directions
Heat a pan and dry roast the red chillies , then the coriander seeds and finally the grated coconut. Transfer to a spice grinder.
Add a little oil and fry half the onion slices till brown. Grind all these together along with the cashew nuts and the spices to make a smooth paste.
Heat oil and fry the remaining onions. Add the chicken pieces and cook till half done.
Add the ground mixture and fry for a while. Then add the curry leaves and stir for a while.
Add tamarind paste and cook till all the gravy is absorbed and the oil starts seperating. Garnish with some coriander leaves.
Mutton Stew ( Sig)
Ingredients
2lb Goat/lamb meat with bones cut into medium sized pieces
1 tbsp oil
6-8 cardamom pods
6-8 cloves
1 tsp whole black peppercorns
1" piece of cinnamon
2 star anise
4 bay leaves
1/2 cup thinly sliced shallots
2 tbsp thinly sliced (julienned) ginger pieces
2 tbsp thinly sliced garlic pieces
2-3 green chilies sliced
1 can coconut milk
a few curry leaves
salt to taste
1 tbsp vinegar
Method
In a large pressure cooker, heat some oil and add the cardamom, cloves, pepper, cinnamon, star anise and bay leaves and sauté for a minute. Add the sliced shallots, ginger, garlic and green chilies and saute till soft. Add the meat and curry leaves and mix well. Fry for a few minutes till the meat pieces are heated through.
Add the coconut milk. vinegar and 1/2 a cup of water and mix well. Add salt to taste and close the pressure cooker .Cook on high till the first whistle (when the pressure cooker has reached the full pressure). Reduce the heat to medium and cook for about 12 minutes. Remove from the heat and let it cool.
The meat has to be fall-off-the-bones tender to get the full impact. As I mentioned before, I like to keep it in the fridge overnight and heat it up next morning.
2lb Goat/lamb meat with bones cut into medium sized pieces
1 tbsp oil
6-8 cardamom pods
6-8 cloves
1 tsp whole black peppercorns
1" piece of cinnamon
2 star anise
4 bay leaves
1/2 cup thinly sliced shallots
2 tbsp thinly sliced (julienned) ginger pieces
2 tbsp thinly sliced garlic pieces
2-3 green chilies sliced
1 can coconut milk
a few curry leaves
salt to taste
1 tbsp vinegar
Method
In a large pressure cooker, heat some oil and add the cardamom, cloves, pepper, cinnamon, star anise and bay leaves and sauté for a minute. Add the sliced shallots, ginger, garlic and green chilies and saute till soft. Add the meat and curry leaves and mix well. Fry for a few minutes till the meat pieces are heated through.
Add the coconut milk. vinegar and 1/2 a cup of water and mix well. Add salt to taste and close the pressure cooker .Cook on high till the first whistle (when the pressure cooker has reached the full pressure). Reduce the heat to medium and cook for about 12 minutes. Remove from the heat and let it cool.
The meat has to be fall-off-the-bones tender to get the full impact. As I mentioned before, I like to keep it in the fridge overnight and heat it up next morning.
Mutton Pepper Fry ( Sig)
Mutton(boneless) - 1/2 kg
(boneles)
Chilly powder - 2 tbsp
Garam masala powder - 1 tsp
Coriander powder - 2 tbsp
Turmeric powder - 1 tsp
Curry leaves - 1 sprig
Green chillies - 6 nos
Ginger(chopped) - 1 tbsp
Shallots(Kunjulli)(chopped) - 1 cup
Pepper(crushed) - 1 tbsp
Ginger-garlic paste - 1 tbsp
Salt - As reqd
Mustard seeds - 1 tsp
Coconut oil - 1/4 cup
1)Clean and cut mutton into medium pieces.
2)Cook the mutton along with chilly powder, coriander powder, turmeric powder, salt, ginger-garlic paste and a few curry leaves in a pressure cooker.
3)Heat oil in a pan or a kadai.
4)Splutter mustard seeds.
5)Add curry leaves, shallots, green chillies and ginger and saute, till it becomes golden brown.
6)Add the cooked mutton and cook, till the oil separates and is well roasted.
7)Add pepper and garam masala and saute for 1 - 2 mins.
8)Garnish with curry leaves.
(boneles)
Chilly powder - 2 tbsp
Garam masala powder - 1 tsp
Coriander powder - 2 tbsp
Turmeric powder - 1 tsp
Curry leaves - 1 sprig
Green chillies - 6 nos
Ginger(chopped) - 1 tbsp
Shallots(Kunjulli)(chopped) - 1 cup
Pepper(crushed) - 1 tbsp
Ginger-garlic paste - 1 tbsp
Salt - As reqd
Mustard seeds - 1 tsp
Coconut oil - 1/4 cup
1)Clean and cut mutton into medium pieces.
2)Cook the mutton along with chilly powder, coriander powder, turmeric powder, salt, ginger-garlic paste and a few curry leaves in a pressure cooker.
3)Heat oil in a pan or a kadai.
4)Splutter mustard seeds.
5)Add curry leaves, shallots, green chillies and ginger and saute, till it becomes golden brown.
6)Add the cooked mutton and cook, till the oil separates and is well roasted.
7)Add pepper and garam masala and saute for 1 - 2 mins.
8)Garnish with curry leaves.
Mutton Chops in a Black Pepper Sauce ( Sig)
Ingredients
Goat Rib Chops – 8
1/4 cup sliced shallots
10 garlic cloves
1/2 cup yogurt
Salt to taste
1/4 tsp turmeric powder
1 large onion, thinly sliced
A few curry leaves
For the Spice Powder
2 tsp whole black peppercorns
2 tsp coriander seeds
1 tsp fennel seeds
1 star anise
4 cardamom pods
1” cinnamon stick
Method
Process all the ingredients listed under “For the Spice Powder” in a spice grinder or a coffee grinder to form a coarse powder.
Place the garlic cloves, sliced shallots, powdered spices and yogurt in a food processor and blend to form a thick marinade.
Place the cleaned goat chops in a pressure cooker and pour this marinade over.Add the salt and turmeric powder and mix well to coat the chops. Let it marinate for 30 minutes.
Pressure cook the chops for 10 minutes after the first whistle on medium heat. Open the cooker once it is cool. There will be a lot of liquid in the cooker. Remove the chops using a slotted spoon and return the cooker to the stove and reduce the liquid down to a thick gravy.
In a large frying pan, heat 1 tbsp oil and sauté the thinly sliced onion till soft. Add the curry leaves and sauté till onions start to brown. Add the cooked mutton chops to this pan and let the chops brown on all sides, turning frequently. Pour the reduced gravy over and turn the chops around to coat them evenly with this gravy and onion mixture. Switch off the stove when the chops are well covered with the sauce.
Notes
1. Goat chops tend to be really fatty. If that is the case, you will be able to separate out the oil when the gravy is thickened. Use some of this fat to fry the onions instead of using extra oil. You might even want to pour as much of the separated oil out as possible.
2. In case you don’t have a pressure cooker handy, the chops can be cooked in a regular pan too. Add 1.5 cups hot water to the marinated chops and bring it to a boil. Reduce the heat to low, cover and cook for 30 minutes till the chops are cooked through.
Goat Rib Chops – 8
1/4 cup sliced shallots
10 garlic cloves
1/2 cup yogurt
Salt to taste
1/4 tsp turmeric powder
1 large onion, thinly sliced
A few curry leaves
For the Spice Powder
2 tsp whole black peppercorns
2 tsp coriander seeds
1 tsp fennel seeds
1 star anise
4 cardamom pods
1” cinnamon stick
Method
Process all the ingredients listed under “For the Spice Powder” in a spice grinder or a coffee grinder to form a coarse powder.
Place the garlic cloves, sliced shallots, powdered spices and yogurt in a food processor and blend to form a thick marinade.
Place the cleaned goat chops in a pressure cooker and pour this marinade over.Add the salt and turmeric powder and mix well to coat the chops. Let it marinate for 30 minutes.
Pressure cook the chops for 10 minutes after the first whistle on medium heat. Open the cooker once it is cool. There will be a lot of liquid in the cooker. Remove the chops using a slotted spoon and return the cooker to the stove and reduce the liquid down to a thick gravy.
In a large frying pan, heat 1 tbsp oil and sauté the thinly sliced onion till soft. Add the curry leaves and sauté till onions start to brown. Add the cooked mutton chops to this pan and let the chops brown on all sides, turning frequently. Pour the reduced gravy over and turn the chops around to coat them evenly with this gravy and onion mixture. Switch off the stove when the chops are well covered with the sauce.
Notes
1. Goat chops tend to be really fatty. If that is the case, you will be able to separate out the oil when the gravy is thickened. Use some of this fat to fry the onions instead of using extra oil. You might even want to pour as much of the separated oil out as possible.
2. In case you don’t have a pressure cooker handy, the chops can be cooked in a regular pan too. Add 1.5 cups hot water to the marinated chops and bring it to a boil. Reduce the heat to low, cover and cook for 30 minutes till the chops are cooked through.
Madurai style mutton chukka ( Sig)
Ingredients
2lb goat meat, cleaned and cut into small pieces
1/4 tsp turmeric powder
6 red chilies
1 tsp whole black peppercorns
1 tsp cumin seeds
1” cinnamon stick
10 cloves Garlic
2 tbsp thinly sliced ginger pieces
1 tsp oil
Salt to taste
Plenty of curry leaves
Method
Dry roast the spices and grind to a smooth powder.
Heat the oil in the same pan and sauté the ginger and garlic.
Grind this to a paste with 1tbsp water. Marinate the mutton pieces with salt, turmeric powder, powdered spices and the ginger-garlic paste.
Let it marinate for 30 minutes.
Place the marinated mutton in a pressure cooker. Close the cooker and cook for about 6 minutes after the first whistle (after it comes to full pressure) on medium heat. Let it cool naturally. No need to add water, as the meat would give out plenty of liquid during the cooking process.
When the pressure cooker is cool enough to handle, open it. Since goat is very fatty, the liquid in the cooker will have plenty of oil floating in it. We don’t need to use extra oil to fry the mutton. Carefully pour the liquid from the pan into a large sauté pan. Heat this liquid on high heat till most of the water evaporates and only the oil remains. If there isn’t enough fat in the pan, you can always add a tbsp oil into the pan at this point.
Add the cooked mutton pieces along with half of the curry leaves into the pan. Sauté till all the liquid is gone and the mutton pieces are browned on all sides. Stir in the remaining curry leaves and remove from the heat.
It is best with rice and a really light gravy, like daal.
2lb goat meat, cleaned and cut into small pieces
1/4 tsp turmeric powder
6 red chilies
1 tsp whole black peppercorns
1 tsp cumin seeds
1” cinnamon stick
10 cloves Garlic
2 tbsp thinly sliced ginger pieces
1 tsp oil
Salt to taste
Plenty of curry leaves
Method
Dry roast the spices and grind to a smooth powder.
Heat the oil in the same pan and sauté the ginger and garlic.
Grind this to a paste with 1tbsp water. Marinate the mutton pieces with salt, turmeric powder, powdered spices and the ginger-garlic paste.
Let it marinate for 30 minutes.
Place the marinated mutton in a pressure cooker. Close the cooker and cook for about 6 minutes after the first whistle (after it comes to full pressure) on medium heat. Let it cool naturally. No need to add water, as the meat would give out plenty of liquid during the cooking process.
When the pressure cooker is cool enough to handle, open it. Since goat is very fatty, the liquid in the cooker will have plenty of oil floating in it. We don’t need to use extra oil to fry the mutton. Carefully pour the liquid from the pan into a large sauté pan. Heat this liquid on high heat till most of the water evaporates and only the oil remains. If there isn’t enough fat in the pan, you can always add a tbsp oil into the pan at this point.
Add the cooked mutton pieces along with half of the curry leaves into the pan. Sauté till all the liquid is gone and the mutton pieces are browned on all sides. Stir in the remaining curry leaves and remove from the heat.
It is best with rice and a really light gravy, like daal.
Kozhi Uppu Varuval (Sig)
Ingredients
1.5 lb Chicken, leg and thigh pieces, skinless, bone-in
Salt to taste
1/2 tsp turmeric powder
2 tbsp oil
1 tbsp fennel seeds
15 dry re chillies (broken into half)
2 cups onions, chopped fine
2 cups tomatoes, chopped fine
Method
Cut the chicken into desired size, not too small. Marinate the chicken with the salt and turmeric powder and keep aside while preparing the other ingredients, like cutting the onions and tomatoes.
Heat the oil in a large pan and add the fennel seeds and broken red chillies and saute for a minute. Don’t let the spices burn.
Add the chopped onions and fry till brown, now add the chopped tomatoes and saute till well-blended.
Add the chicken pieces and saute. Keep some hot water ready by the side of the stove. Keep sprinkling some hot water on the chicken pieces while frying, if the pan gets too dry. Cook for about 10-12 minutes till chicken is tender. Add a bit more oil if needed to brown the chicken at the end.
Garnish with cilantro and serve with some fresh lime squeezed over.
1.5 lb Chicken, leg and thigh pieces, skinless, bone-in
Salt to taste
1/2 tsp turmeric powder
2 tbsp oil
1 tbsp fennel seeds
15 dry re chillies (broken into half)
2 cups onions, chopped fine
2 cups tomatoes, chopped fine
Method
Cut the chicken into desired size, not too small. Marinate the chicken with the salt and turmeric powder and keep aside while preparing the other ingredients, like cutting the onions and tomatoes.
Heat the oil in a large pan and add the fennel seeds and broken red chillies and saute for a minute. Don’t let the spices burn.
Add the chopped onions and fry till brown, now add the chopped tomatoes and saute till well-blended.
Add the chicken pieces and saute. Keep some hot water ready by the side of the stove. Keep sprinkling some hot water on the chicken pieces while frying, if the pan gets too dry. Cook for about 10-12 minutes till chicken is tender. Add a bit more oil if needed to brown the chicken at the end.
Garnish with cilantro and serve with some fresh lime squeezed over.
Fish Curry - Tamil style (Sig)
Ingredients
Trout (You can use fish filets as well) 1 lb
Turmeric powder 1/2 tsp
Green chilies 5
Cumin 1tsp
Fenugreek seeds 1tsp
Mustard seeds 1/2 tsp
Tomatoes 2 medium sized
Tamarind paste 1tsp
Curry Leaves 1 bunch
To Grind
Shallots 1 cup
Black pepper seeds 1tbsp
Fennel seeds 1tbsp
Red chili powder 3 tbsp
Coriander powder 1/2 tsp
Directions
Clean and cut the fish into 1/4 ” steak pieces.
Marinate with a 1/4 tsp red chili powder and salt.
Heat oil in a pan and flash fry the fish pieces and keep aside.
Grind all the ingredients in the second set to a smooth paste and keep aside.
Heat oil and fry fenugreek seeds, mustard seeds and cumin. When the mustard seeds start to splutter, add split green chilies and fry.
Add tomatoes cut into small pieces and fry , mash the tomatoes while frying. Add the ground masala paste, curry leaves and turmeric powder to the pan and fry till the masala is cooked .
Add enough water and tamarind paste to the pan and bring to a boil. Add fish pieces and cook for 10 minutes till the desired thickness.
Trout (You can use fish filets as well) 1 lb
Turmeric powder 1/2 tsp
Green chilies 5
Cumin 1tsp
Fenugreek seeds 1tsp
Mustard seeds 1/2 tsp
Tomatoes 2 medium sized
Tamarind paste 1tsp
Curry Leaves 1 bunch
To Grind
Shallots 1 cup
Black pepper seeds 1tbsp
Fennel seeds 1tbsp
Red chili powder 3 tbsp
Coriander powder 1/2 tsp
Directions
Clean and cut the fish into 1/4 ” steak pieces.
Marinate with a 1/4 tsp red chili powder and salt.
Heat oil in a pan and flash fry the fish pieces and keep aside.
Grind all the ingredients in the second set to a smooth paste and keep aside.
Heat oil and fry fenugreek seeds, mustard seeds and cumin. When the mustard seeds start to splutter, add split green chilies and fry.
Add tomatoes cut into small pieces and fry , mash the tomatoes while frying. Add the ground masala paste, curry leaves and turmeric powder to the pan and fry till the masala is cooked .
Add enough water and tamarind paste to the pan and bring to a boil. Add fish pieces and cook for 10 minutes till the desired thickness.
Erissery – Butternut Squash Curry (Sig)
Ingredients
2 cups diced butternut squash
3/4 cup grated coconut
1/2 tsp turmeric powder
2 green chilies
1 clove garlic
salt
1 dsp oil
1 tsp mustard seeds
3 dry red chilies
1 bunch curry leaves
2 dsp chopped shallots
Method
Keep 2 tbsp grated coconut aside. Grind the remaining coconut along with turmeric powder, green chilies and garlic to a coarse paste.
Cook the squash pieces in a sauce pan with just enough water to cover the pieces.
When the squash pieces are cooked, mash the pieces, add the ground paste and salt and cook on low heat for about 3 minutes.
Seasoning: In a different pan, heat oil and splutter the mustard seeds. Add the chopped shallots, dry red chilies, curry leaves and fry. Then add the grated coconut kept aside initially and fry till the coconut turns light brown. Add this seasoning to the prepared curry and stir well.
Serve hot with white rice and papadams.
Note:
I made this with the frozen diced butternut squash from the organic market. When I use a whole fresh butternut squash I normally bake it in the oven, or even pop it in the microwave till the skin gets soft and the inside flesh can be scooped out with a spoon. If you do that, just substitute the diced squash with the flesh in the same quantity.
2 cups diced butternut squash
3/4 cup grated coconut
1/2 tsp turmeric powder
2 green chilies
1 clove garlic
salt
1 dsp oil
1 tsp mustard seeds
3 dry red chilies
1 bunch curry leaves
2 dsp chopped shallots
Method
Keep 2 tbsp grated coconut aside. Grind the remaining coconut along with turmeric powder, green chilies and garlic to a coarse paste.
Cook the squash pieces in a sauce pan with just enough water to cover the pieces.
When the squash pieces are cooked, mash the pieces, add the ground paste and salt and cook on low heat for about 3 minutes.
Seasoning: In a different pan, heat oil and splutter the mustard seeds. Add the chopped shallots, dry red chilies, curry leaves and fry. Then add the grated coconut kept aside initially and fry till the coconut turns light brown. Add this seasoning to the prepared curry and stir well.
Serve hot with white rice and papadams.
Note:
I made this with the frozen diced butternut squash from the organic market. When I use a whole fresh butternut squash I normally bake it in the oven, or even pop it in the microwave till the skin gets soft and the inside flesh can be scooped out with a spoon. If you do that, just substitute the diced squash with the flesh in the same quantity.
Chicken Chili Fry (Sig)
Ingredients
1 lb skinless bone-in chicken thighs cut into bite size pieces
3/4 tsp red chili powder
salt to taste
1 tbsp oil
1/2 cup thinly sliced onions
12 medium sized green chilies sliced lengthwise into four (or to taste)
1 tbsp crushed garlic
1 tsp grated ginger
1 cup curry leaves
1 tbsp fresh lemon juice
Method
Marinate the chicken pieces with salt and chili powder and keep aside for 15 minutes.
In a large frying pan, heat 1/2 tbsp oil and add the onions, green chilies and garlic. Season with salt.
Saute till onions start to brown. Remove and keep aside.
Add the remaining oil to the pan and let it heat through. Add the marinated chicken pieces to the oil and cook stirring frequently on high heat till the chicken pieces are cooked through.
Add the grated ginger, curry leaves and the fried onion-garlic-chilies to the pan and mix well. Cook on medium high heat stirring frequently till the chicken pieces start to brown.
Add the lemon juice and mix well, remove from the heat and serve hot with a cold brew.
BTW don’t skimp on the curry leaves, the aroma from the curry leaves is what makes this dish so wonderful.
1 lb skinless bone-in chicken thighs cut into bite size pieces
3/4 tsp red chili powder
salt to taste
1 tbsp oil
1/2 cup thinly sliced onions
12 medium sized green chilies sliced lengthwise into four (or to taste)
1 tbsp crushed garlic
1 tsp grated ginger
1 cup curry leaves
1 tbsp fresh lemon juice
Method
Marinate the chicken pieces with salt and chili powder and keep aside for 15 minutes.
In a large frying pan, heat 1/2 tbsp oil and add the onions, green chilies and garlic. Season with salt.
Saute till onions start to brown. Remove and keep aside.
Add the remaining oil to the pan and let it heat through. Add the marinated chicken pieces to the oil and cook stirring frequently on high heat till the chicken pieces are cooked through.
Add the grated ginger, curry leaves and the fried onion-garlic-chilies to the pan and mix well. Cook on medium high heat stirring frequently till the chicken pieces start to brown.
Add the lemon juice and mix well, remove from the heat and serve hot with a cold brew.
BTW don’t skimp on the curry leaves, the aroma from the curry leaves is what makes this dish so wonderful.
Bitter Gourd-Tomato-Tamarind Curry (Sig)
Ingredients
2 tbsp oil
2 medium sized bitter gourds (~2 cups bitter gourd slices)
¼ tsp turmeric powder
¼ tsp mustard seeds
A few curry leaves
½ cup onions, diced
3/4 tsp red chili powder
3/4 tsp coriander powder
Powder these spices
½” cinnamon stick
2 cloves
3 cardamom pieces
½ tsp fennel seeds
¼ tsp cumin seeds
2 large tomatoes (1 cup tomato puree)
1 small ball tamarind (1 tbsp tamarind paste)
Salt to taste
Method
Soak the tamarind in water, if not using the paste. Paste can be added directly.
Puree the tomatoes in a food processor if using whole tomatoes.
Cut the bitter gourds into half lengthwise and scoop out the seeds. Slice each halves to thin pieces, widthwise.
Heat about ½ of the oil in a sauce pan and sauté the bitter gourd pieces along with a bit of salt till they start to brown a bit, but still soft.
Add the turmeric powder and sauté for another minute or so. Remove and keep aside.
Add the rest of the oil to the pan and splutter the mustard seeds.
Add the onions and curry leaves and sauté till soft. Reduce the heat to low and add the red chili powder and coriander powder.
Sauté on low heat till the spices are brown.
Add the pureed tomatoes and mix well to incorporate. Bring it to a boil.
Add the sautéed bitter gourd pieces and ground spices and saute for a few seconds.
Add ½ cup hot water and mix well to combine. If using tamarind paste, add that now. If using soaked tamarind, use a spoon to press the tamarind down to get all the juice out of it and add the tamarind water to the pan.
You might want to repeat the process with more water to make sure you get all the good stuff out of the tamarind. Bring this to a boil. Adjust the liquid if necessary by adding more hot water.
Close the lid and simmer for about 10 minutes. If the gravy is not thick enough, remove the lid and increase the heat to thicken it a bit more. Check and add more salt if needed. Serve hot with rice and a simple green vegetable stir fry.
2 tbsp oil
2 medium sized bitter gourds (~2 cups bitter gourd slices)
¼ tsp turmeric powder
¼ tsp mustard seeds
A few curry leaves
½ cup onions, diced
3/4 tsp red chili powder
3/4 tsp coriander powder
Powder these spices
½” cinnamon stick
2 cloves
3 cardamom pieces
½ tsp fennel seeds
¼ tsp cumin seeds
2 large tomatoes (1 cup tomato puree)
1 small ball tamarind (1 tbsp tamarind paste)
Salt to taste
Method
Soak the tamarind in water, if not using the paste. Paste can be added directly.
Puree the tomatoes in a food processor if using whole tomatoes.
Cut the bitter gourds into half lengthwise and scoop out the seeds. Slice each halves to thin pieces, widthwise.
Heat about ½ of the oil in a sauce pan and sauté the bitter gourd pieces along with a bit of salt till they start to brown a bit, but still soft.
Add the turmeric powder and sauté for another minute or so. Remove and keep aside.
Add the rest of the oil to the pan and splutter the mustard seeds.
Add the onions and curry leaves and sauté till soft. Reduce the heat to low and add the red chili powder and coriander powder.
Sauté on low heat till the spices are brown.
Add the pureed tomatoes and mix well to incorporate. Bring it to a boil.
Add the sautéed bitter gourd pieces and ground spices and saute for a few seconds.
Add ½ cup hot water and mix well to combine. If using tamarind paste, add that now. If using soaked tamarind, use a spoon to press the tamarind down to get all the juice out of it and add the tamarind water to the pan.
You might want to repeat the process with more water to make sure you get all the good stuff out of the tamarind. Bring this to a boil. Adjust the liquid if necessary by adding more hot water.
Close the lid and simmer for about 10 minutes. If the gravy is not thick enough, remove the lid and increase the heat to thicken it a bit more. Check and add more salt if needed. Serve hot with rice and a simple green vegetable stir fry.
Red Lobster Cheddar Biscuits
Ingredients:
2 ½ cups Bisquick baking mix
¾ cup cold whole milk
4 tablespoons cold butter (1/2 stick)
¼ teaspoon garlic powder
1 heaping cup grated cheddar cheese
Brush on Top:
2 tablespoons butter, melted
¼ teaspoon dried parsley flakes
½ teaspoon garlic powder
pinch salt
Directions:
1. Preheat your oven to 400 degrees.
2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.
3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.
4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.
2 ½ cups Bisquick baking mix
¾ cup cold whole milk
4 tablespoons cold butter (1/2 stick)
¼ teaspoon garlic powder
1 heaping cup grated cheddar cheese
Brush on Top:
2 tablespoons butter, melted
¼ teaspoon dried parsley flakes
½ teaspoon garlic powder
pinch salt
Directions:
1. Preheat your oven to 400 degrees.
2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.
3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.
4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.
Nalini Aunty Thovayal
Dry Fry Toor Dal – 1 Kai
Dry fry 3-4 Red Chillies and Curry leaves.
Grind all together with Coconut 3-4 pieces
Dry fry 3-4 Red Chillies and Curry leaves.
Grind all together with Coconut 3-4 pieces
Bhavana's Chettinad Chicken
Ingredients:
500g chicken
250g tomatoes
100g onions
50g ginger-garlic paste
1 bunch curry leaves
1 bunch cilantro leaves
6 green chilies
Salt to taste
100g oil
1/4 cup fresh grated coconut
6 red chilies
15g black peppers
15g cumin seeds
15g sounf
10g garam masala
Method:
1.Clean the chicken and cut into pieces
2.Fry grated coconut, black pepper, red chilies, cumin seeds, garam masala and sounf in a pan and make a thick paste
3.Heat oil in a pan, fry chopped onions, ginger-garlic paste and curry leaves. Add chicken pieces, salt and cook in a low flame until it becomes tender.
4.Add the above paste to the chicken pieces and cook for 15 minutes, then add tomatoes and cook for another 5 minutes.
Sprinkle the cilantro leaves on the pieces and serve hot
500g chicken
250g tomatoes
100g onions
50g ginger-garlic paste
1 bunch curry leaves
1 bunch cilantro leaves
6 green chilies
Salt to taste
100g oil
1/4 cup fresh grated coconut
6 red chilies
15g black peppers
15g cumin seeds
15g sounf
10g garam masala
Method:
1.Clean the chicken and cut into pieces
2.Fry grated coconut, black pepper, red chilies, cumin seeds, garam masala and sounf in a pan and make a thick paste
3.Heat oil in a pan, fry chopped onions, ginger-garlic paste and curry leaves. Add chicken pieces, salt and cook in a low flame until it becomes tender.
4.Add the above paste to the chicken pieces and cook for 15 minutes, then add tomatoes and cook for another 5 minutes.
Sprinkle the cilantro leaves on the pieces and serve hot
Mamatha's Methi Pulao
Ingredients
1 cup rice
1 Cup Methi (either fresh or frozen)
1 tb sp Oil
1 small onion
1 tsp Ginger and Garlic paste
Cinnamon, Clove, Bay Leaves - 2 each
1 Tomato
Chilli powder - 1/2 tsp
Dhaniya powder - 1 tsp
Method:
Heat oil.
Fry Cinnamon, Clove, Bay Leaves, onions, ginger & garlic paste.
Add tomatos, methi leaves and fry till methi is wilted.
Add Chilli powder, Dhaniya powder and fry.
Add washed rice and water and close the cooker and cook.
1 cup rice
1 Cup Methi (either fresh or frozen)
1 tb sp Oil
1 small onion
1 tsp Ginger and Garlic paste
Cinnamon, Clove, Bay Leaves - 2 each
1 Tomato
Chilli powder - 1/2 tsp
Dhaniya powder - 1 tsp
Method:
Heat oil.
Fry Cinnamon, Clove, Bay Leaves, onions, ginger & garlic paste.
Add tomatos, methi leaves and fry till methi is wilted.
Add Chilli powder, Dhaniya powder and fry.
Add washed rice and water and close the cooker and cook.
Subscribe to:
Posts (Atom)