Wednesday, 5 December 2012

Dum Machhli (Fish)


Ingredients:

5 pcs Pomfret / hake steaks (Or any fish that you like)
Salt to taste
Turmeric Powder – ½ tsp
Ghee – 3 tbsp
Hing / Asafoetida – A pinch
Cumin seeds – 1 tsp
Ginger finely chopped – 1 tbsp
Onion paste – Of 1 large onion
Poppy seed roasted & ground – 1 tbsp
Tomatoes Pulp – ½ cup
Water – As required
Saunf / Fennel seeds powder – ½ tsp
Garam Masala – 2 tsp
Chopped Coriander -
1 tbsp
Chopped Green Chillies - 1 tsp
Curry Leaves – 5 to 7
Green / Red Chillies – Slit vertically – 2 to 3

Method:

Mix chilli powder + turmeric powder + salt and rub it on the fish steaks

Leave it to marinate for half an hour to 1 hour

Heat 2 tbsp ghee and add the curry leaves, and the slit chillies

When they start to splutter add cumin, chopped ginger and hing (Asafoetida)

When they crackle, add onion paste and poppy seed paste

Add the tomato pulp

Cook for 2-3 mins on low heat.

Add chopped green chillies, turmeric (a pinch), chopped coriander, Saunf powder, garam masala and fish steaks. Cook with lid on until the fish is almost cooked.
Take the lid off and let it simmer until you acquire the desired consistency.
Serve with hot rice.







Tuesday, 30 October 2012

Beans Mezhukkupuratti / Stir Fried French Beans Recipe


Beans Mezhukkupuratti / Stir Fried French Beans is a traditional Kerala side dish (South Indian)


Ingredients:

Long Beans - 500 grams, cut into small pieces
Small Onion - 1 (thinly sliced - optional)
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 1 tsp
Green Chillies - 3 to 4 (Split lengthwise)
Coconut Oil - 3 to 4 tbsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Garlic - 2-3 cloves
Curry Leaves - handful
Salt as per taste

Method:

1. Heat oil in a pan.

2. Fry the mustard seeds, cumin seeds and curry leaves till it starts to splutter. 

3. Add the onions & beans


4. Lower the fire and stir fry the beans until almost cooked.  (12 - 15 minutes)


5. Add the green chillies.

6. Grind the shallots and garlic with the turmeric powder and add to the cooked beans. 


7. Increase the heat a bit and fry, stirring well, until the shallot-garlic paste is golden brown.

8. Add salt and chilli powder. Fry for 1 - 2 minutes.


9. Transfer to a serving dish.

10. Serve hot with plain rice.

Wednesday, 24 October 2012

Tomato Pulao (A Lip Smacking Spicy Tomato Rice)


Ingredients:
§  Tomatoes – 2 large
§  Cooked Rice – 3 cups
§  Onions -  3, small
§  Oil – as required
§  Cumin Seeds – 2 teaspoons
§  Green Capsicum – 1 medium
§  Ginger + Garlic Paste – 1 and ½ teaspoons
§  Red Chilli Paste – 2 teaspoons
§  Tomato Sauce – ½ cup
§  Pav Bhaji / Garam Masala – 1 tablespoon
§  Carrot (Boiled & cut into small cubes) – 1 medium
§  Green Peas (Boiled) – ½ cup
§  Cauliflower (Boiled) – 5 to 6 florets
§  Cottage Cheese (Paneer) – 50 grams
§  Salt – as required
§  Lemon Juice – 1 tablespoon
§  Fresh Coriander Leaves (Chopped) – To garnish

Method:
§  Heat a deep non-stick pan.
§  Cube the onions and separate the layers.
§  Pour oil into the pan and add cumin seeds.
§  Sauté till they are lightly browned
§  Add the onions and sauté.
§  Dice the capsicum and tomatoes.
§  When the onions turn a light golden brown, add ginger-garlic paste and sauté for a minute.
§  Add red chilli paste, tomato sauce and Pav Bhaji masala and mix well.
§  Add carrot, green peas, cauliflower, tomato and capsicum and mix.
§  Cut the cottage cheese into small cubes and add to the pan.
§  Mix gently and add salt and 1 cup water.
§  Add lemon juice and mix well.
§  Add coriander leaves and mix.
§  Add the cooked rice and mix gently and let it get heated through.
§  Serve hot. 

Recipe courtesy - Sanjeev Kapoor

Bhindi Kadhi (Sautéed Okra with Buttermilk)


Cooking Time: 30-40 minutes /
Servings: 4
Preparation Time: 20 - 15 minutes
Category: Vegetarian

Ingredients:

§  Bhindi ( Okra / Ladyfingers) – 300 grams
§  Yogurt – 2 cups
§  Gram Flour (Besan) – 2 tablespoons
§  Ginger + Garlic Paste – 2 tablespoons
§  Green Chilli Paste – 1 tablespoon
§  Salt – To Taste
§  Turmeric Paste – ½ teaspoon
§  Oil – 3 tablespoons
§  Asafoetida – ¼ teaspoon
§  Mustard Seeds – 1 teaspoon
§  Cumin Seeds – 1 teaspoon
§  Dry red chillies (broken) – 4 to 5
§  Curry Leaves – 8 to 10
§  Black Peppercorns – 8 to 10
§  Cloves – 6
§  Fresh Coriander Leaves – Chopped

Method:

§  Whisk together yogurt and gram flour in a bowl.

§  Add ginger-garlic paste, green chilli paste and salt and whisk to a smooth mixture.

§  Add a little water and turmeric powder and mix. Set aside.

§  Trim the ladyfingers on either side.

§  Heat the oil in a deep non-stick pan.

§  Add the asafoetida, mustard seeds and cumin seeds and sauté till the seeds splutter.

§  Add red chillies, curry leaves, black peppercorns, and cloves and sauté till fragrant.

§  Add the ladyfingers and sauté for two to three minutes.

§  Add the yogurt mixture and cook on medium heat till the ladyfingers are done and the kadhi has thickened.

§  Garnish with coriander leaves and serve hot with steamed rice. 




Thursday, 11 October 2012

Whole Fish – Mandarin Style


Ingredients:

Pomfrets (Any large fish) – 2 medium sized, or 1 large
Salt – To taste
Lemon Juice – 4 tbsp 
Chilli Oil – 2 tbsp
Spring Onion Greens – 1
Garlic – 5 to 6 cloves
Capsicum – ½ medium sized
Pineapple Slice – 1
Fresh Coriander Leaves – a few sprigs
Corn Flour – 1 tbsp
Tomato Sauce – ¼ cup
Ajinomoto (Japanese product) – ¼ tsp
White Pepper Powder – ¼ tsp
Red Chilli Flakes – 1 tbsp
Chicken Stock – 1 cup
Oil – As required

Method:

ü  Make a small slit at the stomach and clean the inside of the fish.
ü  Wash the fish thoroughly and pat dry with an absorbent kitchen towel
ü  Make 4-5 quarter inch deep cuts on both the sides of the fish and then apply salt, lemon juice and chilli oil
ü  Leave aside to marinade for half an hour
ü  Wash, trim and chop spring onion greens.
ü  Peel and chop garlic
ü  Wash, de-seed and cut capsicum into half inch sized pieces
ü  Cut pineapple slice into half inch sized pieces
ü  Clean, wash and keep coriander sprigs in chilled water
ü  Blend corn flour in half a cup of water
ü  Mix tomato juice, ajinomoto, white pepper powder, red chilli flakes and salt to taste with chicken stock
ü  Heat sufficient oil in a wok and fry the marinated fish for 2 to 3 minutes (or until it’s cooked)
ü  Remove and drain onto absorbent kitchen towel
ü  Keep warm in a serving platter
ü  Heat 2 tablespoons of oil in a wok or a pan, add chopped garlic and capsicum and stir fry briefly
ü  Stir in the prepared sauce and spice mix.
ü  Bring to boil
ü  Add the pineapple and the blended cornflour
ü  Continue to cook on high heat for 1-2 minutes
ü  Pour sauce over the fried fish
ü  Remove coriander sprigs from water and garnish the fish
ü  Serve hot topped with spring onion greens

Wednesday, 10 October 2012

Salli Gosht - Parsi (Zoroastrian) Mutton Dish



Ingredients:

            Mutton – 750 gms
            Salt – To Taste
            Dried Apricot (Jardalu) – 6 to 8
            Onions – 2 medium sized
            Ginger – 2 one inch pieces
            Garlic – 6 to 8 cloves
            Red Chillies (Whole) – 5
            Cumin Seeds – 2 tsp
            Tomato – 1 (medium sized)
            Potatoes – 2 (Small)
            Oil - As required
            Red Chilli Powder – 2 tsp
            Turmeric Powder – 1 tsp
            Vinegar – 2 tbsp
            Coriander leaves

Method:

*                 Clean, wash and cut mutton into one and half inch sized pieces

*                 Rub salt into the mutton pieces and keep aside

*                 Soak dried apricots in 1 cup of hot water for 15 minutes

*                 Peel, wash and chop onions

*                 Peel and wash the ginger and garlic, and grind it with red chillies and cumin seeds to a fine paste, adding a little water.

*                 Wash and finely chop the tomato

*                 Peel, wash and thinly slice and cut the potatoes into match – stick sized pieces

*                 Soak cut potatoes in water for 10 minutes, drain and pat dry

*                 Heat sufficient oil in a kadhai (non – stick deep pan) and deep – fry potato matchsticks in hot oil till crisp and golden brown. Drain and remove onto absorbent kitchen towel or paper

*                 Heat 2 tablespoons for oil in a pan and sauté chopped onions until light golden brown.

*                 Add ginger, garlic, red chillies, cumin seed paste, red chilli powder and turmeric powder and stir – fry briefly

*                 Add mutton pieces and sauté for 2 to 3 minutes

*                 Stir in 2 cups of water and soaked apricots along with the water they were soaked in and bring to boil.

*                 Reduce heat, cover & simmer for 15 – 20 minutes or until mutton is completely cooked

*                 Add chopped tomatoes and cook on high heat for 2 to 3 minutes, stirring continuously

*                 Add salt and stir in the vinegar

*                 Transfer the mutton to a serving dish, garnish liberally with the fried potato pieces and coriander leaves & serve hot.

Chicken Chettinad (South Indian Speciality)


Ingredients:

            Chicken – 1 kg
            Onion (Medium) – 2
            Tomatoes (Medium) – 3
            Ginger – 3 (1 inch pieces)
            Garlic – 15 cloves
            Fresh Coriander Leaves – A few sprigs
            Curry Leaves – 10 to 12
            Fresh coconut (Scraped) – ½ cup
            Oil – ½ cup
            Red Chillies (Whole) – 6 to 8
            Poppy Seeds (Khus – Khus) – 2 tsps
            Coriander seeds – 2 tsp
            Cumin seeds – 1 tsp
            Green cardamoms – 3
            Cloves – 4
            Cinnamon – 1 inch stick
            Star Anise – 1
            Fennel Seeds – 2 tsp
            Red Chilli Powder – 2 tsp
            Turmeric Powder – 1 tsp
            Lemon Juice – 2 tsp
            Salt – to taste

Method:

·                    Clean and wash chicken, remove skin and cut into medium sized pieces
·                    Peel, wash and chop onions.
·                    Wash & chop tomatoes.
·                    Peel, wash and chop ginger and garlic
·                    Clean, wash and chop coriander leaves
·                    Wash curry leaves and pat them dry
·                    Heat 2 tablespoons of oil in a kadai (non-stick pan) and roast whole red chillies, craped coconut, poppy seeds, coriander seeds, cumin seeds, green cardamoms, cloves, cinnamon, star anise, fennel seeds and grind them to a paste along with ginger & garlic
·                    Heat remaining oil in a deep fry pan, and fry onions till golden brown
·                    Add curry leaves and ground paste and sauté for 1 to 2 minutes.
·                    Add tomatoes, red chilli powder and turmeric powder
·                    Add chicken and mix
·                    Cook for 5 minutes and add 2 cups of water, lemon juice and salt.
·                    Cover and cook till the chicken is done
·                    Serve hot garnished with coriander leaves and rice or parathas.