Thursday, June 30, 2016

Fish masala fry(Kerala style)

Prerequisite: Mixer/blender.

Learnt this recipe from Aruna. Thanks!

Ingredients used:

Sear fish/anjal- 1/2 kg
2-3 onions
6-7 garlic cloves
1/4 inch ginger
3-4 lengthwise slit green chillies
1 sprig curry leaves
5-6 kashmiri chillies( chilly powder as required)
1/4 tsp turmeric
1.5 tsp jeera/cumin seeds
1 tsp coriander seeds
5-6 peppercorns
1/2 inch tamarind
Salt to taste
Coconut oil for frying

How to make:
Grind salt, kashmiri chillies, coriander seeds, jeera seeds, peppercorns, tamarind and turmeric into a fine paste.

Clean the fish pieces well.  Marinate them with the masala( setting time not mandatory). Keep the remaining masala/paste aside for the thick gravy in the  fry.
Then, in a frying pan/skillet(tava) warm some coconut oil. Add fresh curry leaves, lengthwise chopped green chillies, lengthwise chopped onions, finely chopped garlic pieces, finely grated ginger and then the fish pieces. Cooked well by flipping over both sides until done. Pour the rest of the remaining masala over the pieces and cook.  Serve hot with cut lemon pieces alongside.

Tuesday, June 28, 2016

Khara Chapati

Recipe share by Rashmi, thanks. To be eaten with mango/ any chutney of your choice, raita/ pickle/ tomato ketchup.

Wheat flour- enough to prepare dough for the below mentioned proportion of ingredients, grated carrot-1, chopped onions-2, coriander leaves -1/2 cup, sesame seeds- 1 tsp, 1 tsp cooking oil, salt as required, green chilli paste-1 tsp and 5-6 chopped garlic cloves.
Fry grated carrots and onions for a  few minutes in cooking oil.
Alternatively, you could mix them together and  microwave for 2 minutes.
Add this mixture to the wheat flour with other ingredients.
You don't need water to knead d dough as
the onions n carrots makes the flour damp enough to knead.
Heat tava n fry chapatis to golden brown colout until done. 

Sunday, June 26, 2016

Khaara Boondi

Recipe in Suma's words. Thanks Suma for sharing.

Tried preparing khaara boondifor the first time and came out really well.... Satish's grandmother was a great cook and used to prepare this when they went to their native place for summer vacations. He always remembers her when he has it, so just gave it a try and it turned out to be a hit. Even an amateur cook can try this recipe...Sorry if I have bored u with the story.

1 cup of besan/ chana dal flour
Two teaspoons of rice flour (optional)
Salt to taste
2 tsp red chilli powder
Hing/asafoetida- a pinch
Cooking oil for frying.

How to prepare:
Mix the above ingredients with water to make a thick batter. Use two ladles for this -one to spread the mixture and another to remove. For a test batch put small amount of flour in heated cooking oil. The oil shouldn't emanate smoke. If it does, reduce heat and wait for the temperature of the oil to go down. Round balls have to be formed, or else, add some more flour. Fry each batch till golden brown and crispy.

Finally, to decorate, once u turn of the gas, in the same hot ladle put a handful each of groundnuts, cashews, curry leaves, chopped/garlic cloves and roast them a bit. Then,  spread them over the boondi mixture.

Wednesday, June 22, 2016

Khaara poori

Khara puris are a speciality of Taj Mahal hotel in Mangalore. You could prepare this at home when you aren't in Mangalore and miss the tasty puris served there.
Recipe share by Kashi. Thanks :)

How to make:

Prepare a batter(aaTa in hindi) with wheat flour (3 small cups), water and little salt (3-4 pinches) o the aaTa, add ground 1/4 inch ginger+ 7-8garlic cloves+ 3-4 green chillies+ 1/2 tsp jeera+ 1/4 tsp turmeric powder+ 2 tsp coriander seeds+ 1/4 bunch coriander leaves+ salt.

Make small round balls out of this batter. Roll into small puris with a rolling pin. Fry in cooking oil. Hot khaara pooris ready.

Thursday, June 16, 2016

Kaii poori with brinjal chutney and garlic puDi

Recipe share by Rashmi Kumar. This is an Andhra delicacy. Thanks Rashmi.

Garlic pudi.....
Grated coconut(1/2 cup), salt, 2green chillies, 4-5 cloves of peeled garlic.
Grind together without water
Season with 1/2 tsp mustard seeds and 5-6 curry leaves in 1 tsp hot cooking oil.

Brinjal chutney.....
This is a South Indian version of Baingan ka Bhartha.
Heat 1 tsp oil in a pan. Fry 2-3 chopped onions, bringal( regular long ones), 6-7 garlic cloves, 1/4 inch ginger and 3-4 green chillies for a while.
Allow them to cool. Grind with 1/2 cup grated coconut, 1/2 cup coriander leaves, 1/2 a  lemon, and 1/4 tsp sugar coarsely.
Heat 1 tsp cooking oil in a pan and fry the ground masala in it until you get a good aroma.

Kaii puri.....
1 cup Rice flour, 1/4 tsp jeera/cumin seeds, 1/4 cup grated coconut, 1 tsp hot oil  and salt as per requirement.
Mix well and knead in warm water....
Bring it to poori dough consistency. Make small round balls out of this dough and roll each of these into small pooris.
Deep fry. Serve fresh.

Wednesday, June 15, 2016

Chicken lollipop

Prerequisite: Marination of 1 hour

Recipe share by Suma. Thanks!

Ingredients used:

20 chicken lollipop pieces
1 tsp ginger and garlic paste
4 green chillies
A handful of cleaned and chopped coriander leaves
3 spoons maida flour
2 spoons cornflour
1/4 tsp turmeric powder
1/4 tsp jeera powder/cumin powder
2 eggs
Red chilli powder as per spice requirement
Cooking oil as required for frying
Salt to taste

How to make:

Mix the above ingredients in a bowl and leave for 1 hr or more. Do not add water as chicken has moisture. Deep fry in oil.

Tuesday, June 14, 2016

Garlic Chutney

Garlic chutney is a perfect combination with chapati, porridge(ganji) and dosas. Learnt this from mom. We call it losney chutney.

1/4 coconut grated
1/4 inch sized tamarind
4-5 roasted byaaDgi red chillies
1 tsp cooking oil in which
6-7 garlic cloves are peeled and roasted
Salt to taste
Water as per requirement

Grind all the above ingredients finely in a mixer blender. Serve fresh.

Sunday, June 12, 2016

Mushroom Curry

Learnt this recipe from Shashi. I've tried a lot of mushroom curries so far but this one tops the list. Thanks Shashi :)

Prerequisite: Mixer blender.

Ingredients used:
250 g mushrooms cut and cleaned
2-3 medium sized onions chopped into big chunks
4-5 peeled garlic cloves
1/4 inch ginger
1.5 tomatoes
1 tsp red chilly powder
1/2 tsp turmeric powder
1/2 tsp cumin/jeera seeds
1/2 tsp coriander seeds
1 tsp poppy seeds(khus khus)
5-6 cashewnuts
5-6 almonds
Water for diluting
Salt to taste
3-4 tsp of cooking oil
(cashews and almonds could be replaced with watermelon seeds by health conscious people but they do not taste as good)

How to make:
Grind onions, garlic cloves and ginger.
Warm some oil in a cooking vessel and add the ground masala to it.
When it loses it's rawness and is fried well, add the powders mentioned in the ingredients list and roast them.  Then, add a paste made out of tomatoes, coriander seeds, roasted jeera seeds and khus khus(grind khus khus and jeera seeds towards the end so that the masala is a little coarse).  Saute. Add mushrooms, salt and water as required. Cook. When there are about 5-6 minutes left for the curry to be done, add almond and cashew paste. Add more water if  needed. Cook covered, on low flame. Serve with hot chapatis.

Thursday, June 09, 2016

Baby corn Manchurian

Recipe share by Rashmi. Thanks!

Baby corn Manchurian is one of the favourite starters of most food lovers. Perfect appetizer on a rainy day. Enjoy.

250 g babycorn slit lengthwise
1/2 cup chopped shallots/spring onions
2 lengthwise chopped onions
1 capsicum chopped thinly and lengthwise
1/2 tsp  ginger garlic paste
salt as per requirement
1/4 tsp pepper powder
1/4 tsp garam masala
1/2-3/4  tsp soya sauce
2-3 pinches baking soda
Cooking oil for frying.

How to make:

Prepare batter with maida n cornflour in 1:1 proportion (about  1/3 cup each)
Add water. Let it be flowy in consistency.
Heat cooking oil in a pan. Fry the  baby corn till crisp and keep aside.
Sauté onions , capsicum , ginger garlic paste and soya sauce. Add all the masalas and fry them well.
To this, add fried baby corn and serve with chopped spring onions as garnishing.

Tuesday, June 07, 2016

Ajwain Pepper Fish fry

Prerequisite: Mixer grinder

Recipe learnt from Ramya Mahesh. What I loved about the recipe was the ajwain flavour.  Thanks!

Ingredients Used:
1/2 kg Sear Fish pieces/Any fish of your choice
1 tsp Red chilly powder
1/2 tsp Ginger garlic paste
1/2 tsp Pepper powder
1/2 tsp Turmeric powder
1/4 tsp Ajwain/ Om/ Caraway seeds
1/4 tsp Cumin seeds
1/4 lemon sized Tamarind
A handful or two of semolina/sooji/rava.
Salt to taste

Coconut oil for frying.

How to prepare:
Grind all the ingredients (except sooji/rava and oil) finely using little water. Add cumin and caraway seeds and grind them coarsely in the same mix.
Heat skillet/ tava. Coat with coconut oil. Dip all sides of each fish piece in a plate of rava/ semolina and fry on the skillet until both sides are done( turn light brown and a little crispy). Serve with freshly cut lemon pieces.

Monday, June 06, 2016

Ragi Balls with Alsande spinach curry

Ragi is one of the healthiest cereals available in nature. My dentist claims that people who eat Ragi have the best quality teeth- one of the reasons could be because ragi balls are meant to be cut into small pieces, dipped in any tasty curry(veg/non veg) of your choice and gulped, not chewed. It settles well in the stomach, without giving you a stuffed feeling and keeps hunger away for a long time.

Thanks Suma for the mouthwatering recipe.

 Ragiball recipe:

1 cup Ragi flour
2 cups water
Salt if required
Bring water to a boil. Take a spoon of ragi flour. Mix with little water and add it to the boiling water. Once it boils, add the flour. Do not mix it. Cook it for 10 min. Now, remove the excess water in a container. Then, take a wooden ladle/ rolling pin and mix well. Now, dip your fingers in the water which you have removed and make balls of desired shape( this prevents the hot and slightly gooey batter from sticking to your hand)
You could prepare 2 ragi balls from 1 cup of ragi powder.

 Spinach alasande kalu(black eyed beans) curry

Ingredients used:
1 fistful of tuvardal
1 bunch of spinach cleaned and cut
1 cup of blackeyed bean/ alsanDe kaaLu
1.5 tsp sambar powder
1/2 lemon sized tamarind made into a paste
1.5 tsp huLi powder(optional)
Cooking oil
Mustard seeds
Curry leaves

Cook fistful of toordal till soft in a pressure cooker. Cook spinach in a separate vessel. Cook sprouted alasande kaalu for two whistles. Mix everything together.  Add sambar powder, tamarind paste and salt. For thickness of the curry, you could add huLi powder which is available in some local stores of Karnataka. Season with 1 tsp cooking oil, 1/2 tsp  mustard seeds and 1/2 sprig of curry leaves. 

Sunday, June 05, 2016

Cauliflower Curry

Cauliflower curry is prepared in different ways. This is one of the best I've eaten. Raksha shares this recipe with all of us today. Thanks.

1 medium sized cauliflower
2-3 medium sized potatoes
1/2 tsp cumin seeds
1/4 tsp turmeric powder
Salt as per requirement
2-3 pinches hing/asafoetida
1/2 tsp sambar powder
3-4 tsp cooking oil

How to make:

Cut cauliflower into small sized florets. Cut potatoes into long pieces. Wash and soak cauliflower florets in water containing 1/2 tsp each salt and turmeric powder for 5-10 minutes to clean it well and deworm it. Throw away the water and keep it aside.
Warm oil in a frying pan. Add jeera/cumin seeds and the rest of the ingredients. Toss in the veggies. Mix. Cover and cook till the veggies are fried well. Serve with hot rotis/ chapatis.

Broccoli Stir Fry

Pre requisite: 10 minutes of marination.

This is a recipe meant for health conscious people and people who are anaemic. Recipe share by Rashmi. Thanks!

Clean and blanch broccoli florets.
Take a bowl. Add 1/4 tsp red chilli powder, 2 pinches pepper powder, 2 pinches of  garam masala, 1/4 tsp chaat masala, 1/4 tsp turmeric powder, 1/4 tsp chilli paste and 5-6 cloves of chopped garlic.
Add the broccoli florets to this masala and keep aside for 10 minutes.

Heat 2-3 tsp of cooking oil in a pan.
Add cumin seeds and the marinated broccoli to it. Wait for 3-4 minutes. Add few (2-3) spoons of Bengal gram flour for binding purpose.
Sprinkle a little water on the mix. Fry till golden brown and serve hot.

Saturday, June 04, 2016

Potato Gojju

This easy potato recipe was learnt from mom. It is eaten as a side dish in meals. Recipe share by Raksha. Thanks.

How to make:

Boil and mash 3-4 potatoes. Add little water(1/2 cup), 3/4 tsp tamarind paste, required amount of salt, 2-3 tsp freshly grated coconut and 1/2 cup of finely chopped coriander leaves.
Season it with mustard seeds, curry leaves, 2 pinches of asafoetida, finely chopped green chilly and 2 whole byaaDgi chillies(halved) in 1  1/2 tsp cooking oil(preferably coconut oil).

Thursday, June 02, 2016

Egg Masala Dosa

This recipe has been shared by Suma. Thanks.

Are you bored of eating the regular egg omelette? Here is a simple improvisation to the age old recipe of the regular omelette.

Ingredients used:
2 eggs
little salt
1 green chilli
1 small onion
1 small tomato
1/2 cup coriander leaves
1 grated carrot.
1/4 tsp red chilli powder(optional)
cooking oil for frying.

How to make:

Make a paste out of green chillies, onion, coriander leaves and tomato.  Beat the eggs and mix the paste in the beaten eggs. Add salt, grated carrot and prepare your masala egg dosa like the regular omelette until both sides turn golden brown. You could add other veggies of your choice to it as well. Serve fresh with tomato ketchup/pudina-coriander chutney.