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Saturday, 28 November 2015

Salmon Fish Fry


          Salmon is very rich in omega 3 fatty acids, so it is a very healthy option of incorporating it in our menu quite often. It can be had as an appetizer or as a light meal along with some salads. I marinated it with just salt, red chili powder, lime juice and olive oil. It can also be grilled according to individual preference. 





  • 2 Salmon Fish fillet, cut them into bite-size pieces
  • salt to taste
  • 1 tsp. red chili powder
  • 1 tbsp. lime juice
  • 1 tsp. olive oil to marinate
  • 1-2 tbsp. olive oil to shallow fry






          Marinate the fish pieces with salt, red chili powder, lime juice and 1 tsp. oil for an hour. Heat oil in a pan and fry them in batches till golden brown on both sides. Enjoy them as it is or as an appetizer 












Tindora Ki Sabzi (Tendli / Ivy Gourd Curry)


          Here is a simple side dish of Tindora / Ivy Gourd prepared with some basic ingredients. It can also be paired with potatoes, but in this recipe, I gave a tempering of panch phoron (Bengali spice mix) and cooked along with some onion, ginger, garlic, green chilies and powdered spices. 

          I made it a bit spicy and tangy by adding red chili powder and lime juice. Enjoy this delicious homemade style curry along with chapatti or rice. Please check for a step by step method with pictures to prepare it.





  • 350 gms. Tindora, sliced lengthwise
  • 1 onion, sliced
  • 1 tsp. garlic, chopped
  • 1 tsp. ginger, chopped
  • 2 green chilies, chopped
  • 2 tbsp. oil
  • 1 tsp. panch phoron (equal quantities of fennel, fenugreek, mustard, cumin & nigella seeds)
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. garam masala powder
  • 1/2 tsp. red chili powder
  • 1 tsp. lime juice or to taste
  • coriander leaves to garnish





          Heat oil in a pan and temper with the panch phoron. After it stops spluttering, add the tindora, onion, ginger, garlic, green chilies, salt and turmeric powder.

          Mix well and cook, covered for 4-5 minutes on a medium flame. Add 1/2 cup water and continue to simmer till it turns soft.

          Add the garam masala powder, red chili  powder and the lime juice. Mix well and add coriander leaves. Switch off the flame. Give it a toss and serve as a side dish with either rice or chapattis.



 




                               Slice the tindora lengthwise.



                          Heat oil in a pan and temper with the panch phoron. Allow it to
                          splutter.



                        Add the tindora, onion, ginger, garlic, green chilies, salt and turmeric 
                        powder. Cover and cook on a medium flame for 4-5 minutes.




                          Add 1/2 cup water and continue to cook till soft.



                               Add 1/2 cup water and continue to cook till soft.



                         Add coriander leaves and serve as a side dish with rice or chapattis.













Instant Appam with Idli / Dosa Batter (Pancakes - Kerala Style)


          Appam is a traditional Kerala breakfast, which is had with any side dish. It is best enjoyed with Kadala (White Chickpeas) Curry or any veg / non-veg stew. They are basically pancakes made out of fermented rice-coconut batter and is cooked in a special pan called an Appam Chetti. You can also make in any non-stick small round kadai.

          But today I made these delicious appams using idli / dosa batter, coconut milk and eno fruit salt. They were just perfect. I sprinkled some toppings like cheese, chili flakes, pepper powder, karam / idli podi and egg. You can add any topping of your choice. So check for a step by step method with pictures to prepare it.











  • 2 cups idli / dosa batter
  • 1 1/4 cup coconut milk
  • 1/2 tsp. eno fruit salt
  • few drops of oil to grease
  • toppings like - pepper powder, cheese, red chili flakes, idli / karam podi, egg, etc
  • veg. / non-veg. stew / chole (white chckpeas curry) to serve









                   In a bowl, mix together the batter, coconut milk and eno fruit salt. Heat an Appam Chetti and drizzle some oil. Wipe clean with a tissue paper. 

          Drop a ladleful of the batter and immediately swirl it around. Cover and cook on a low flame for 1-2 minutes or till the edges turns crisp and brown.

           Transfer to a serving plate. Make similar Appams with the remaining batter. Serve with any side dish or stew.






                     Drop a ladleful of the batter and immediately swirl it around. Add some                                            cheese. 





                                Sprinkle some red chili flakes if desired.




                   Cover and cook on a low flame for 1-2 minutes or till the edges turns crisp 
                   and brown.




                                 It is done now and ready to be served.




                               You can also add an egg for some variation.



                                After it is done.






                              Serve with any side dish or stew.












Friday, 27 November 2015

Kadala Curry (Kabuli Chana / White Chickpeas & Whole Black Gram Curry - Kerala Style


          Kadala Curry is a simple and a hearty side dish that goes absolutely well with appams. This is generally served as breakfast. I added some whole urad dal (black gram lentil) too, for some thick consistency.

          Kadala means kabuli chana or white chickpeas and is a popular Kerala recipe. They can also be relished with Puttu, Idiyappam, Chapatti, poori, Dosa or Paratha with some sliced onion, green chilies and lime wedges as an accompaniment a la Punjabi style. So please check for a step by step guide with pictures to prepare it.








  • 1/2 cup kabuli chana (White chickpeas), soaked overnight
  • 1/4 cup whole urad dal (Black gram lentil), soaked overnight
  • 1/4 cup fresh grated coconut
  • 1 tbsp. ginger-garlic paste
  • 1 tomato, chopped
  • 1 tbsp. red chili powder
  • 1 tsp. coriander powder
  • 1/2 tsp. cumin powder
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1 tsp. garam masala powder
  • 2 tbsp. oil
  • 1 sprig curry leaves
  • 1/2 tsp. mustard seeds
  • 1 onion, chopped
  • 1 tsp. coriander leaves 






          Dry roast the coconut till light brown. Keep aside to cool. Then grind along with ginger-garlic paste, tomatoes and all the powdered spices, except salt. Keep aside.

          Pressure cook the chana and the urad dal in 1 1/2 cups water for 5-6 whistles or till soft. Mash it lightly with the back of your ladle.

          Heat oil in a pan and temper with the mustard seeds. After it stops spluttering, add the curry leaves and onion. Saute till light brown in colour.

          Now add the ground paste and continue to fry on a low flame till the oil separates. Add the boiled lentils, salt and 1/2 - 1 cup water.

          Simmer, covered for 2-3 minutes. You can adjust water according to the desired gravy consistency. Serve, garnished with coriander leaves.





                                Pressure cook the lentils in 1 1/2 cups water for 5-6 whistles.
   



                                The boiled lentils.






                         Dry roast the coconut till light golden in colour. Keep aside to cool.




                Grind to a paste along with all the dry spices (except salt), ginger-garlic paste 




                               and the tomatoes to a fine paste. keep aside.




                               The ground paste.




                            Heat oil in a pan and temper with mustard seeds. Let it splutter.




                               Add the curry leaves and the onion. Saute till light brown.




                                Add the ground paste and saute till oil separates.






                               Add the boiled lentils and salt. 




                Add 1/2 - 1  cup water and simmer, covered till the gravy reaches its desired                                     consistency.




                                Serve, garnished with coriander leaves.










Thursday, 26 November 2015

Panch Mishali (Mixed Vegetable Curry - Bengali Style)


          This is a traditional mixed vegetable curry in the Bengali style. It means a mish mash of 5 veggies. So you can choose any 5 types of vegetables to cook up this simple delicacy. I have made use of green papaya, red pumpkin, parwal (pointed gourd). raddish and eggplants in this recipe.

          I have also added fried vadi (dried lentil dumplings), but for a non-veg. version, it is generally cooked either with prawns or fish head.This dish is a very common menu in any Bengali household. It is relished with rice, khichdi (Rice porridge), chapatti, poori or paratha.






  • 1 cup each of eggplants, pumpkin, green papaya, raddish & parwal (pointed gourd), cubed
  • 8-10 vadi (dried lentil dumplings)
  • 2 tbsp, mustard oil
  • 1/2 tsp. panch phoron (equal quantity of fennel, fenugreek, cumin, mustard & nigella seeds)
  • 1" cinnamon stick
  • 2 green cardamoms
  • 4-5 cloves
  • 1-2 green chilies, broken into half
  • 1 bay leaf
  • 1 tsp. ginger paste
  • 1/2 tsp. turmeric powder
  • 1 tsp. coriander-cumin powder
  • 1/2 tsp. garam masala powder
  • salt to taste
  • 1 tsp. ghee
  • coriander leaves to garnish







          Heat oil in a pan and fry the vadi till golden brown. Drain and keep aside. Temper the same oil with panch phoron, bay leaf, dry red chili, cinnamon, cardamoms and cloves.

          Saute for a few seconds. Then add the ginger paste and all the dry spices mixed with a little water. Saute till oil sepearates.

          Add all the chopped veggies and the fried vadis. Stir to mix with all the spices. Cover and cook on a low flame till the moisture evaporates.

          At this point if the veggies are not soft enough, add 1/2 - 1 cup water and continue to simmer, covered till done. Add ghee and serve, garnished with coriander leaves.

  



                        Heat oil in a pan and fry the vadis till golden in colour. Drain and 
                        keep aside.




                        Temper with green chilies, panch phoron, bay leaf, cinnamon, 
                         cardamoms and cloves.




                        Add the ginger-garlic paste and all the powdered spices mixed with
                         a little water. Saute till oil separates. 




                         Add the chopped veggies and the fried vadis. Cover and cook till 
                         done. Add water if necessary.




                           When done, add ghee and serve, garnished with coriander leaves.











Wednesday, 25 November 2015

Tomato Drumstick Rasam - South Indian Style


          Rasam is a soup based preparation that is very popular and a must have in the South Indian menu. There are many versions to this delicious and refreshing soup. The ingredients may differ from one region to the other. Veggies may or may not be added according to individual preference. 

          Today I added some drumstick to a tomato based Rasam for some variation. It is best relished as an appetizer or with rice. There are many helpful benefits to having this piping hot, spicy and tangy soup. It aids in digestion and wards off cold and congestion too.





  • 2 tomatoes, chopped
  • 2-3 drumstick, cut into 2" pieces
  • 1 tsp. peppercorns, soaked for an hour
  • 3-4 garlic, chopped
  • 1 tsp. cumin seeds, soaked for an hour
  • 1 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 1 sprig curry leaves
  • 1/4 tsp. asafoetida
  • 1/2 tsp. turmeric powder
  • salt to taste
  • lime juice as required (opt)
  • 1 tsp. ghee





          Grind the peppercorns, cumin seeds and garlic with little water to a paste. Keep aside. 

          Pressure cook the tomatoes in 3 1/2 cups water for 2-3 whistles. When cool, blend and strain it. Keep aside. 

          Pressure cook the drumstick too for 1 whistle. Drain and keep aside.

         Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the paste and turmeric powder. Saute till oil separates.

         Add the curry leaves and asafoetida. Saute for a few seconds. Add the pureed tomato followed by the drumstick and salt. Add lime juice at this point if using.

          Simmer on a low flame for 2-3 minutes. Add ghee and serve either with rice or as a soup along with bread sticks / croutons. 













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