Ingredients
Big size Crab - 6 pcs
Onion paste - 1/4 cup
Ginger Garlic paste - 1/4 cup
Tomato Puree - 1/2 cup
Curd - 1/4 cup
Water - 1 cup
Whole Garam Masala few
Whole Jeera - 2 tsp
Bay Leaf - 2 nos
Garam Masala Powder - 2 tsp
Turmeric powder - 2 tsp
Salt as per taste
Fresh Coriander for garnish
Method
Clean the crab and boiled it for 2 minutes. Take only the fleshy parts for cooking.
Heat a pan add bay leaf, jeera and whole garam masala in it. Add onion paste,
garlic ginger paste, tomato puree in it.
Now add curd and salt, turmeric powder ,garam masala powder and the crab in it.
Mix all and fry them till it removes oil. Add water in it. Cover it for 10 minutes in a
slow flame.
Garnish it with coriander leaves and serve hot with Rice or Paratha.
Monday, 14 December 2009
Fish Tamarind Gravy
Ingredients
Cat Fish 1 kg (after cleaning)
Medium size Onions 4 (ground)
Greenchillies 6 (cut length wise)
Tamarind (two fists)
Ginger_Garlic paste 4 tsps
Garam masala 4 tsps
Chilli powder 4 tsps
Turmeric powder
Butter milk or Curd
Salt to taste
Oil 200 gms
A whole bunch of fresh Coriander
Method
Soak the tamarind in 1/2 a glass of hot water for atleast 20 minutes. Make a puree of it. Meanwhile, cut the fish into fist size pieces and clean the pieces with some salt, butter milk or curd and turmeric powder (1/2 tsp) and then with water. Mix the fish pieces in a bowl with
chilli powder, 4 pinches of turmeric powder, salt and ginger-garlic paste.
Heat oil in a non_stick cooking dish and put the ground onion into it. Fry it on a medium heat till the onion becomes light brown. Now pour the tamarind puree, put the chillies into the dish. Empty the bowl of fish pieces into the dish. Add salt according to your taste. Let the gravy cook on a low heat. In between, keep moving the dish holding the sides of it to stir the contents.
A wooden spatula can be used by taking care that the pieces are not disturbed much. Add garam masala and finely chopped coriander 2 minutes before removing the dish from the flame. Those who do not like the gravy to be much hot and sour, they can reduce the quantity of chillipowder, garam masala and tamarind.
Cat Fish 1 kg (after cleaning)
Medium size Onions 4 (ground)
Greenchillies 6 (cut length wise)
Tamarind (two fists)
Ginger_Garlic paste 4 tsps
Garam masala 4 tsps
Chilli powder 4 tsps
Turmeric powder
Butter milk or Curd
Salt to taste
Oil 200 gms
A whole bunch of fresh Coriander
Method
Soak the tamarind in 1/2 a glass of hot water for atleast 20 minutes. Make a puree of it. Meanwhile, cut the fish into fist size pieces and clean the pieces with some salt, butter milk or curd and turmeric powder (1/2 tsp) and then with water. Mix the fish pieces in a bowl with
chilli powder, 4 pinches of turmeric powder, salt and ginger-garlic paste.
Heat oil in a non_stick cooking dish and put the ground onion into it. Fry it on a medium heat till the onion becomes light brown. Now pour the tamarind puree, put the chillies into the dish. Empty the bowl of fish pieces into the dish. Add salt according to your taste. Let the gravy cook on a low heat. In between, keep moving the dish holding the sides of it to stir the contents.
A wooden spatula can be used by taking care that the pieces are not disturbed much. Add garam masala and finely chopped coriander 2 minutes before removing the dish from the flame. Those who do not like the gravy to be much hot and sour, they can reduce the quantity of chillipowder, garam masala and tamarind.
Kerala Fish Curry
Ingredients
King Fish or
(Salmon or Mahi Mahi) - 1 kg
Chili powder - two tablespoonful
Turmeric powder - half teaspoonful
Fenugreek - half teaspoonful
Mustard seeds - one tea spoonful
Red onions - 4 cut pieces
Garlic - 3
Ginger - 4 pieces
Coconut oil - 1/4 cup
Curry leaves - 10 stems
Salt - As required
Tamarind
Method
In a frying pan, heat about a quarter of a cup of coconut oil or vegetable oil until the oil is hot enough to break a few mustard seeds in this oil.
Now add the chopped onions, few curry leaves and split green chilies and stir fry.
To this add a mixture of turmeric, chilli powder, water and cook. When the oil begins to clear add the remaining spices previously ground, half a cup of `tamarind water' and sufficient additional
water to make enough gravy. Cook until the gravy is thick. Put this aside.
In a separate large frying pan, prepare a bed of curry leaves. Arrange the pieces of fish on this bed. Pour the previously prepared gravy over this, the pieces of fish should be completely covered.
Add the remaining curry leaves and tamarind, cover with a lid and cook slowly. Do not stir, if necessary you can lift the frying pan by it's handle and give it a gentle rotating or rocking motion
during cooking to spread the gravy evenly.
Stop cooking when the fish pieces are cooked sufficiently and the gravy is thick.
King Fish or
(Salmon or Mahi Mahi) - 1 kg
Chili powder - two tablespoonful
Turmeric powder - half teaspoonful
Fenugreek - half teaspoonful
Mustard seeds - one tea spoonful
Red onions - 4 cut pieces
Garlic - 3
Ginger - 4 pieces
Coconut oil - 1/4 cup
Curry leaves - 10 stems
Salt - As required
Tamarind
Method
In a frying pan, heat about a quarter of a cup of coconut oil or vegetable oil until the oil is hot enough to break a few mustard seeds in this oil.
Now add the chopped onions, few curry leaves and split green chilies and stir fry.
To this add a mixture of turmeric, chilli powder, water and cook. When the oil begins to clear add the remaining spices previously ground, half a cup of `tamarind water' and sufficient additional
water to make enough gravy. Cook until the gravy is thick. Put this aside.
In a separate large frying pan, prepare a bed of curry leaves. Arrange the pieces of fish on this bed. Pour the previously prepared gravy over this, the pieces of fish should be completely covered.
Add the remaining curry leaves and tamarind, cover with a lid and cook slowly. Do not stir, if necessary you can lift the frying pan by it's handle and give it a gentle rotating or rocking motion
during cooking to spread the gravy evenly.
Stop cooking when the fish pieces are cooked sufficiently and the gravy is thick.
Monday, 16 November 2009
Bati (wholewheat balls)
Ingredients:
600gm wholewheat flour
salt to taste
1/2 teaspoon baking powder
450gm gee
Method:
Sieve the flour wit salt and baking powder. Make a semi-hard dough with water and aside for 10 minutes. Divide in to 16 equal parts and roll to form balls. Put balls on a greased tray and bake in a medium hot oven for 20 - 25 minutes. Remove, press hard to crack open the crust. Dip in melted ghee and serve with dhal.
600gm wholewheat flour
salt to taste
1/2 teaspoon baking powder
450gm gee
Method:
Sieve the flour wit salt and baking powder. Make a semi-hard dough with water and aside for 10 minutes. Divide in to 16 equal parts and roll to form balls. Put balls on a greased tray and bake in a medium hot oven for 20 - 25 minutes. Remove, press hard to crack open the crust. Dip in melted ghee and serve with dhal.
Spicy okra, bean and lentil stew
Ingredients
150 ml oil
2-3 whole red chillies
1/2 tsp mustard seeds
1 tsp black gram (urad dal/lentils)
50 gm madras onions peeled
150 gm onions chopped
30 gm green chillies, slit
1 1/2 tsp garlic, chopped
1 sprig curry leaves, fried
1/2 tumeric powder
75 gm tomatoes, chopped
500 gm okra (lady fingers)
100 gm tamarind pulp
250 gm dry beans boiled
100 gm split yellow lentils (chor dal), boiled
salt to taste
Method
Heat oil in kadhai (pot), add red chillies, mustard seeds and split black gram (lentils). Add all onions, green chillies, garlic and a few curry leaves and saute.
Add tumeric powder and tomatoes and cook until tomatoes are soft. Add okra and tamarind pulp and reduce the gravy. Add the bioled boiled beans and cook for some time. Then add yellow lentils and adjust the seasoning. \
Serve with garnish of fried curry leaves and wholewheat balls.
150 ml oil
2-3 whole red chillies
1/2 tsp mustard seeds
1 tsp black gram (urad dal/lentils)
50 gm madras onions peeled
150 gm onions chopped
30 gm green chillies, slit
1 1/2 tsp garlic, chopped
1 sprig curry leaves, fried
1/2 tumeric powder
75 gm tomatoes, chopped
500 gm okra (lady fingers)
100 gm tamarind pulp
250 gm dry beans boiled
100 gm split yellow lentils (chor dal), boiled
salt to taste
Method
Heat oil in kadhai (pot), add red chillies, mustard seeds and split black gram (lentils). Add all onions, green chillies, garlic and a few curry leaves and saute.
Add tumeric powder and tomatoes and cook until tomatoes are soft. Add okra and tamarind pulp and reduce the gravy. Add the bioled boiled beans and cook for some time. Then add yellow lentils and adjust the seasoning. \
Serve with garnish of fried curry leaves and wholewheat balls.
Wednesday, 11 November 2009
Roti (makes 8)
4 cups of whole wheat flour
1 and 1/4 cups of water
Butter
Keep aside a little flour for dusting. In a large mixing bowl, gradually add the water to the flour and mix well until you have stiff dough. The easiest way to do this is by using clean hands. Knead the dough until it yields a smooth texture and consistency. Cover with a slightly damp cloth and let the dough rest for 10-15 minutes.
Knead the dough again and divide into 8 equal portions. Roll the individual portions into round balls (golf ball size). Take 1 round ball at a time and flatten it into a round disk using your palms. Dust your work area and rolling pin with a little bit of flour to prevent sticking. Gently roll the flattened ball into a circle, making sure the roti is even in thickness. Keep rolling until you have created a thin round roti approximately 8 inches in diameter.
Heat a large frying pan on medium heat, add a little butter (or even cooking spray may be used) and carefully place the roti in the pan. After a minute or so, turn the roti. Both sides should be golden brown. Brush with butter and serve hot with traditional Indian vegetables or curries. Enjoy!
1 and 1/4 cups of water
Butter
Keep aside a little flour for dusting. In a large mixing bowl, gradually add the water to the flour and mix well until you have stiff dough. The easiest way to do this is by using clean hands. Knead the dough until it yields a smooth texture and consistency. Cover with a slightly damp cloth and let the dough rest for 10-15 minutes.
Knead the dough again and divide into 8 equal portions. Roll the individual portions into round balls (golf ball size). Take 1 round ball at a time and flatten it into a round disk using your palms. Dust your work area and rolling pin with a little bit of flour to prevent sticking. Gently roll the flattened ball into a circle, making sure the roti is even in thickness. Keep rolling until you have created a thin round roti approximately 8 inches in diameter.
Heat a large frying pan on medium heat, add a little butter (or even cooking spray may be used) and carefully place the roti in the pan. After a minute or so, turn the roti. Both sides should be golden brown. Brush with butter and serve hot with traditional Indian vegetables or curries. Enjoy!
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