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.
As with most of my spicy dry dishes, I recommend this with a cold beer. It is best with rice and a really light gravy, like daal.
2.08.2011
Green Chilli Chicken (Sig)
Ingredients:
1lb Boneless, skinless chicken leg/thigh meat, cut into small cubes
1/4 cup thinly sliced shallots
20 Green chilies, split (Use less or more to match your heat tolerance level)
1 tbsp grated ginger
A few curry leaves
Salt to taste
2 tbsp oil
Lemon juice (optional)
Method:
Heat the oil in a large pan and sauté the shallots till soft. Add the chicken pieces and season with salt and sauté on high heat stirring frequently till the chicken pieces turn white on all sides. At this point the meat would have given out plenty of liquid. Close the pan with a tight fitting lid, reduce the heat to medium and cook for 8-10 minutes till the meat is tender.
Remove the lid and stir in the green chilies, ginger and curry leaves. Cook on medium high heat for a few minutes, stirring frequently till the chicken pieces are cooked through and the pieces start to brown a bit.
Remove from the heat and stir in lemon juice if using.
1lb Boneless, skinless chicken leg/thigh meat, cut into small cubes
1/4 cup thinly sliced shallots
20 Green chilies, split (Use less or more to match your heat tolerance level)
1 tbsp grated ginger
A few curry leaves
Salt to taste
2 tbsp oil
Lemon juice (optional)
Method:
Heat the oil in a large pan and sauté the shallots till soft. Add the chicken pieces and season with salt and sauté on high heat stirring frequently till the chicken pieces turn white on all sides. At this point the meat would have given out plenty of liquid. Close the pan with a tight fitting lid, reduce the heat to medium and cook for 8-10 minutes till the meat is tender.
Remove the lid and stir in the green chilies, ginger and curry leaves. Cook on medium high heat for a few minutes, stirring frequently till the chicken pieces are cooked through and the pieces start to brown a bit.
Remove from the heat and stir in lemon juice if using.
Spicy Prawn Fry (Sig)
Ingredients:
1lb medium sized prawns (About 16-20 in a lb)
1.5 tbsp oil
3/4th cup chopped shallots
2 tbsp thinly sliced green chilies
1 tbsp thinly chopped ginger
1 tbsp chopped garlic
1/2 tsp chili powder
1/4 tsp turmeric powder
2 small Roma tomatoes, seeds removed and chopped fine.
1 tsp tamarind paste
1/2 cup chopped cilantro
For the Marinade
1tbsp vinegar
1tsp red chili powder
1/2 tsp black pepper powder
1/4 tsp turmeric powder
Salt to taste
Method:
Clean and devein the prawns. You can optionally insert a toothpick in each prawn to make sure that they won’t curl up while cooking.
Place the prawns in a bowl and add all the ingredients listed under the Marinade section and mix well to combine. Let it marinate for 15-30 minutes in the refrigerator.
Heat the oil in a large sauté pan. Fry the prawns (in batches if necessary, do not overcrowd the pan) for 90 seconds on one side, turn and fry for 90 more seconds on the other side, remove and keep aside.
Add the chopped shallots, green chilies, ginger and garlic to the same oil in the pan. When the shallots start to brown, add the chili and turmeric powders and sauté for a minute or so. Now add the tomatoes and the tamarind paste and stir fry till tomatoes are blended in.
Add the fried prawns back into the pan and mix carefully to coat the prawns with the spiced onion mixture. Cover the pan with a tight lid, reduce the heat to medium and let it cook for 3 more minutes. Remove the lid, stir in the cilantro and switch off the stove.
Spicy prawns ready.
1lb medium sized prawns (About 16-20 in a lb)
1.5 tbsp oil
3/4th cup chopped shallots
2 tbsp thinly sliced green chilies
1 tbsp thinly chopped ginger
1 tbsp chopped garlic
1/2 tsp chili powder
1/4 tsp turmeric powder
2 small Roma tomatoes, seeds removed and chopped fine.
1 tsp tamarind paste
1/2 cup chopped cilantro
For the Marinade
1tbsp vinegar
1tsp red chili powder
1/2 tsp black pepper powder
1/4 tsp turmeric powder
Salt to taste
Method:
Clean and devein the prawns. You can optionally insert a toothpick in each prawn to make sure that they won’t curl up while cooking.
Place the prawns in a bowl and add all the ingredients listed under the Marinade section and mix well to combine. Let it marinate for 15-30 minutes in the refrigerator.
Heat the oil in a large sauté pan. Fry the prawns (in batches if necessary, do not overcrowd the pan) for 90 seconds on one side, turn and fry for 90 more seconds on the other side, remove and keep aside.
Add the chopped shallots, green chilies, ginger and garlic to the same oil in the pan. When the shallots start to brown, add the chili and turmeric powders and sauté for a minute or so. Now add the tomatoes and the tamarind paste and stir fry till tomatoes are blended in.
Add the fried prawns back into the pan and mix carefully to coat the prawns with the spiced onion mixture. Cover the pan with a tight lid, reduce the heat to medium and let it cook for 3 more minutes. Remove the lid, stir in the cilantro and switch off the stove.
Spicy prawns ready.
Avarekalu (Mochai) and Badanekayi Palya
Prepare the Ingredients:
Take 10 small green brinjals.
Wash and trim the ends off and cut lengthwise into thin slices. Add them to salted water to prevent the onset of bitterness.
We need a cup of Avarekalu/Mochai.
Ginger-green chilli paste: Take 1×1 inch piece of fresh ginger.
Peel the skin. Take it in a mortar or mixer. Add 4 green chillies and pinch of salt. Pound or grind to smooth paste.
Method:
Heat a tablespoon of peanut oil in a cast-iron pan over moderate heat.
When the oil is hot, do the hing tadka: Add a pinch each – cumin, mustard seeds and hing (asafoetida) and toast for couple of seconds.
Add brinjal pieces and avarekalu/mochai. Saute until two-thirds cooked, for about ten minutes.
Stir in the ginger-green chilli paste, quarter teaspoon of turmeric and salt to taste.
Mix well and continue to cook for another five minutes. If desired, sprinkle a tablespoon of sesame powder or fresh grated coconut for some extra taste.
Serve hot over rice or with chapati.
Take 10 small green brinjals.
Wash and trim the ends off and cut lengthwise into thin slices. Add them to salted water to prevent the onset of bitterness.
We need a cup of Avarekalu/Mochai.
Ginger-green chilli paste: Take 1×1 inch piece of fresh ginger.
Peel the skin. Take it in a mortar or mixer. Add 4 green chillies and pinch of salt. Pound or grind to smooth paste.
Method:
Heat a tablespoon of peanut oil in a cast-iron pan over moderate heat.
When the oil is hot, do the hing tadka: Add a pinch each – cumin, mustard seeds and hing (asafoetida) and toast for couple of seconds.
Add brinjal pieces and avarekalu/mochai. Saute until two-thirds cooked, for about ten minutes.
Stir in the ginger-green chilli paste, quarter teaspoon of turmeric and salt to taste.
Mix well and continue to cook for another five minutes. If desired, sprinkle a tablespoon of sesame powder or fresh grated coconut for some extra taste.
Serve hot over rice or with chapati.
Shashi's Raagi Dosa
Ingredients:
1 cup Urad Dal
4 cups Ragi flour
1 tsp Methi seeds
Method:
Soak Urad dal and Methi seeds and Grind them together.
Add Raagi flour to this and mix well to dosa batter consistency.
Ferment overnight and make dosas.
Enjoy with any chutney.
1 cup Urad Dal
4 cups Ragi flour
1 tsp Methi seeds
Method:
Soak Urad dal and Methi seeds and Grind them together.
Add Raagi flour to this and mix well to dosa batter consistency.
Ferment overnight and make dosas.
Enjoy with any chutney.
Rajeshwari's Gasagase Payasa
Ingredients:
1 tsp rice
2 tsp gasa gase
1/4 coconut
8 cardamom
jaggery for taste
Method:
Dry fry rice and gasagase.
To this add 1/4 fresh coconut and grind to a smooth paste.
Melt the Jaggery in little water and add the ground stuff and boil.
Add Cardamom powder. Enjoy with Idli or Obbattu.
You can soak Pooris in this and eat too. Yummyyy!!!
1 tsp rice
2 tsp gasa gase
1/4 coconut
8 cardamom
jaggery for taste
Method:
Dry fry rice and gasagase.
To this add 1/4 fresh coconut and grind to a smooth paste.
Melt the Jaggery in little water and add the ground stuff and boil.
Add Cardamom powder. Enjoy with Idli or Obbattu.
You can soak Pooris in this and eat too. Yummyyy!!!
Thondekayi / Kovakkai Fry
Ingredients:
1lbs Thondekai / Tindora
3tsp red Chilly powder/Rasam powder
1tsp Turmeric powder
1tsp Amchur(dry mango) powder
Salt to taste
2-3tsp Olive oil (or any cooking oil)
1/2tsp Mustard seeds
1/2tsp Urad Daal
3 to 4 Curry leaves
Method:
Wash and remove top & bottom of the thondekai. Cut thondekai lengthwise into half, then each half into 2-3 lenghtwise pieces
In a bowl mix thondekai with salt, amchur, chilly and turmeric powder. Set it aside for 15-30mins
Heat a pan with oil, mustard, urad daal. when mustard starts to splutter.
Add curry leaves and thondekai mixture. Stir it.
Let it fry covered in medium heat for around 10mins.
Once the thondekayi is cooked, open the lid and fry for about 15mins in low-medium heat
Serve it with rice or chapathi
2.01.2011
Simple But Tasty Eggplant Curry
Ingredients
8 – 10 Baby Eggplants, cut in four 3/4 of the way
1/2 tsp canola oil
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
1 tsp urad dal / lentils
5-6 curry leaves
1 onion, chopped finely
2 garlic cloves, minced
1/2 tsp turmeric powder
1 tomato, sliced thinly
4 tbsp sambar powder
1 tbsp black pepper powder
cherry sized ball of tamarind, soaked in water and pulp squeezed
a pinch asafoetida powder
salt, to taste
a handful of cilantro leaves, minced
Method
Heat the oil in wide heavy bottomed pan on medium heat and add the mustard seeds to it.
Once they splutter, add the fenugreek seeds, lentils and curry leaves to it.
Keep an eye on the fenugreek seeds – they can blacken very quickly and can turn extremely bitter because of that.
Add the onions and garlic to the pan and saute well.
Add the turmeric powder at this point and the tomatoes as well. Saute for a few mins and add the eggplants.
If you want you can add some oil to the pan to coat the eggplants well. Increase the heat a little to help cook the eggplants.
Add the sambar powder, pepper powder and salt.
Add the tamarind pulp to the pan and add a little water to it to dilute and cover the eggplants.
Let it boil and cook for a few minutes till the gravy begins to thicken a little.
Sprinkle the asafoetida powder and finish off with the minced cilantro.
Enjoy the tanginess and spiciness all infused in the tender eggplants.
8 – 10 Baby Eggplants, cut in four 3/4 of the way
1/2 tsp canola oil
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
1 tsp urad dal / lentils
5-6 curry leaves
1 onion, chopped finely
2 garlic cloves, minced
1/2 tsp turmeric powder
1 tomato, sliced thinly
4 tbsp sambar powder
1 tbsp black pepper powder
cherry sized ball of tamarind, soaked in water and pulp squeezed
a pinch asafoetida powder
salt, to taste
a handful of cilantro leaves, minced
Method
Heat the oil in wide heavy bottomed pan on medium heat and add the mustard seeds to it.
Once they splutter, add the fenugreek seeds, lentils and curry leaves to it.
Keep an eye on the fenugreek seeds – they can blacken very quickly and can turn extremely bitter because of that.
Add the onions and garlic to the pan and saute well.
Add the turmeric powder at this point and the tomatoes as well. Saute for a few mins and add the eggplants.
If you want you can add some oil to the pan to coat the eggplants well. Increase the heat a little to help cook the eggplants.
Add the sambar powder, pepper powder and salt.
Add the tamarind pulp to the pan and add a little water to it to dilute and cover the eggplants.
Let it boil and cook for a few minutes till the gravy begins to thicken a little.
Sprinkle the asafoetida powder and finish off with the minced cilantro.
Enjoy the tanginess and spiciness all infused in the tender eggplants.
Mutton Fry in Green Masala (Sig)
Ingredients
1 1/2 to 2 lbs mutton pieces
Salt, to taste
Turmeric powder – 1/4 tsp
Coriander powder – 1 tsp
For the spice paste:
Red Onions, chopped – 1
Cilantro – 1 cup
Mint – 1 cup
Black pepper corns – 2 tbsp
Green Chillies – 4
Ginger, grated – 1 tbsp
Garlic – 5 cloves
Fennel Seeds – 2 tsp
Method:
Grind the ingredients for the spice paste to a smooth paste and keep aside.
Add about 2 tbsp of this paste to the mutton, along with the sale turmeric powder and coriander powder.
Add about 5-6 cups of water to this and bring to a boil.
Let it cook for about 15-20 mins till the mutton is cooked and the water has almost evaporated.
Now add the rest of the spice paste, mix well and let it cook on medium-low heat till the raw smell of the spices go away, maybe for 5-10 mins. Check for salt, add more if necessary and serve hot with rice, chapathis etc.
1 1/2 to 2 lbs mutton pieces
Salt, to taste
Turmeric powder – 1/4 tsp
Coriander powder – 1 tsp
For the spice paste:
Red Onions, chopped – 1
Cilantro – 1 cup
Mint – 1 cup
Black pepper corns – 2 tbsp
Green Chillies – 4
Ginger, grated – 1 tbsp
Garlic – 5 cloves
Fennel Seeds – 2 tsp
Method:
Grind the ingredients for the spice paste to a smooth paste and keep aside.
Add about 2 tbsp of this paste to the mutton, along with the sale turmeric powder and coriander powder.
Add about 5-6 cups of water to this and bring to a boil.
Let it cook for about 15-20 mins till the mutton is cooked and the water has almost evaporated.
Now add the rest of the spice paste, mix well and let it cook on medium-low heat till the raw smell of the spices go away, maybe for 5-10 mins. Check for salt, add more if necessary and serve hot with rice, chapathis etc.
Kerala Chicken Fry (Sig)
Ingredients
Chicken drumsticks – 15 ( chicken breasts can also be used)
For the marinade:
Soy sauce – 1 tbsp
Red Chilli powder – 2 tsp
Turmeric powder – 1 tsp
Salt, to taste
For the ground masala:
Coriander seeds – 2 tbsp
Cumin seeds – 1/2 tsp
Cinnamon – 2, 1” pieces
Cloves – 5
Green Cardamom – 4-5
Black pepper – 1 tbsp
Bay leaf – 2
Star Anise – 2
Coriander leaves / cilantro – 2 cups
Red onion, chopped – 1
Red chilli powder – 1/2 tsp
Garlic – 6-7 cloves
Ginger – 4” piece
Red onion, thinly sliced– 1
Curry leaves – a sprig
Freshly ground black pepper, to taste
Oil for deep/shallow frying
Method
Marinate the chicken in soy sauce, red chilli powder, turmeric powder and salt for atleast 2-3 hrs. Make small slits on the drumsticks before marinating so that the marinade gets soaked up in the chicken.
Grind all the ingredients for the masala to a smooth paste. Add the masala and some more salt to the marinated chicken. Rub well and keep aside.
Deep/shallow fry the chicken till nice and brown and keep aside. To check whether the chicken is cooked, cut out a thin slice and it should be all juicy and cooked inside. In the remaining oil, fry onions and any masala left in the marinade. Add the chicken and give it a toss. Add curry leaves and ground black pepper and toss again. Serve hot.
Chicken drumsticks – 15 ( chicken breasts can also be used)
For the marinade:
Soy sauce – 1 tbsp
Red Chilli powder – 2 tsp
Turmeric powder – 1 tsp
Salt, to taste
For the ground masala:
Coriander seeds – 2 tbsp
Cumin seeds – 1/2 tsp
Cinnamon – 2, 1” pieces
Cloves – 5
Green Cardamom – 4-5
Black pepper – 1 tbsp
Bay leaf – 2
Star Anise – 2
Coriander leaves / cilantro – 2 cups
Red onion, chopped – 1
Red chilli powder – 1/2 tsp
Garlic – 6-7 cloves
Ginger – 4” piece
Red onion, thinly sliced– 1
Curry leaves – a sprig
Freshly ground black pepper, to taste
Oil for deep/shallow frying
Method
Marinate the chicken in soy sauce, red chilli powder, turmeric powder and salt for atleast 2-3 hrs. Make small slits on the drumsticks before marinating so that the marinade gets soaked up in the chicken.
Grind all the ingredients for the masala to a smooth paste. Add the masala and some more salt to the marinated chicken. Rub well and keep aside.
Deep/shallow fry the chicken till nice and brown and keep aside. To check whether the chicken is cooked, cut out a thin slice and it should be all juicy and cooked inside. In the remaining oil, fry onions and any masala left in the marinade. Add the chicken and give it a toss. Add curry leaves and ground black pepper and toss again. Serve hot.
Aunty's Pavakkai Puli Kolambu
Ingredients
Bitter Gourd - 3 medium
Sambar Onions - 10
Tomatoes - 2
Garlic Pods - 1 cup
Oil - 2-3 tbsp (Preferably Sesame Oil)
Sambar Powder - 1 tbsp
Tamarind Extract - according to your taste
Methi Seeds - 1tsp
Salt
Jaggery
Method
1. Cut Bitter Gourd into circles and Wash thoroughly.
2. Dry them on a paper towel.
3. Soak the tamarind in some water.
4. Peel Sambar Onions and Garlic.
5. Heat oil in a kadai.
6. Add Methi, Sambar Onions and Garlic and fry.
7. Add Bitter Gourd and fry till lightly browned.
8. Cover and Simmer and keep frying well till it turns dark brown.
9. Add Tamarind, Tomato and Sambar Powder and simmer.
10. After the required consistency (when oil separates) is reached and the gourd is cooked, Add Jaggery and salt.
11. Bring to a boil.
Bitter Gourd - 3 medium
Sambar Onions - 10
Tomatoes - 2
Garlic Pods - 1 cup
Oil - 2-3 tbsp (Preferably Sesame Oil)
Sambar Powder - 1 tbsp
Tamarind Extract - according to your taste
Methi Seeds - 1tsp
Salt
Jaggery
Method
1. Cut Bitter Gourd into circles and Wash thoroughly.
2. Dry them on a paper towel.
3. Soak the tamarind in some water.
4. Peel Sambar Onions and Garlic.
5. Heat oil in a kadai.
6. Add Methi, Sambar Onions and Garlic and fry.
7. Add Bitter Gourd and fry till lightly browned.
8. Cover and Simmer and keep frying well till it turns dark brown.
9. Add Tamarind, Tomato and Sambar Powder and simmer.
10. After the required consistency (when oil separates) is reached and the gourd is cooked, Add Jaggery and salt.
11. Bring to a boil.
Subscribe to:
Posts (Atom)