Egg and Green Peas Kurma

Egg and green peas kurma




Recipe source : Magic Oven-Lakshmi Nair.
Kerala style egg and green peas curry with coconut milk.
Prep Time: 15 minutes
Cook time: 30 minutes
Serves: 4 to 5  people

Ingredients:

1. Hard boiled eggs- 5 nos
2. Onion,finely sliced-2 large
3. Green chilies,cut vertically-4 to 5 nos( or to taste)
4. Coriander powder-1.5 tsp
5. Turmeric powder-1/2 tsp
6. Tomato,pureed-2 medium
7. Potato,boiled and diced- 2 small( see notes)
8. Green peas,cooked and drained-1/2 cup( see notes)
9. Thin coconut milk-1.5 cups
10. Thick coconut milk-1/2 cup
11. Curry leaves-2 sprigs
12. Coriander leaves-to garnish
13. Coconut oil-as required
14. Salt-to taste

For Masala paste:

1. Whole black pepper- 1 tsp( see notes)
2. Cinnamon-1" piece
3. Cloves- 3 to 4 nos
4. Cardamom-3 nos
5. Ginger-1" piece
6. Garlic-4 small cloves

Instructions:

Coarsely grind together all the ingredients listed under "for masala paste".Keep aside.

Heat oil in a pan,add onion and green chilies,saute until it turns golden brown.

Add the prepared masala paste and saute until raw smell leaves.

Add coriander powder and turmeric powder,saute for a minute.

Now add pureed tomato and salt to taste.Cook until oil starts to separate.

Add potato and green peas.Mix well until combined.

Now add thin coconut milk and bring it to a boil.

Add hard boiled eggs and cook for about 5 minutes.Add thick coconut milk and bring it to just under a boil.

Add curry leaves and coriander leaves.Mix well.

Serve with appam,idiappam or chapathi.

NOTES

• I used about 1 and 1/4 cups cooked green peas,and omitted the potatoes.
• The original recipe calls for 1.5 tsp of whole black pepper.Adjust the quantity according to your spice level. 

FISH MOLLY / MOLEE

Fish Molly


Fish cooked in mildly spiced coconut milk gravy.
Prep Time: 20 minutes
Cook time: 30 minutes
Serves: 3 to 4 people
Ingredients:

1. Fish,medium sized pieces- 500 gms
2. Cardamom-3 nos
3. Cloves- 3 nos
4. Cinnamon- 1" piece
5. Bay leaf- 1 no
6. Onion,sliced-2 medium ( 1.5 cups)
7. Ginger,finely chopped- 2 tsp
8. Garlic,finely chopped-2 tsp
9. Green chilies,cut vertically-3 to 4 nos(or to taste)
10. Curry leaves-2 sprigs
11. Turmeric powder-1/4 tsp
12. Tomato,sliced- 2 medium sized(and more for garnishing)
13. Thin coconut milk-1.5 cups
14. Thick coconut milk-1/2 cup
15. Salt-to taste
16. Coconut oil- as required

For Marination

1. Turmeric powder-1/4 tsp
2. Black pepper powder-1 tsp
3. Lemon juice-1/2 tsp
4. Salt-to taste

Instructions:

In a mixing bowl combine together all the ingredients listed under 'For marination'.Rub this onto the fish pieces.Keep aside for 15 minutes.Shallow fry them until 3/4 th done,turning once in between.Drain onto a kitchen towel.

In the same pan ( add more oil ,if required)add cardamom,cloves,cinnamon and bayleaf. Saute for few seconds.

Add onion,ginger,garlic,green chilies and curry leaves.Saute until onion turns soft and translucent.

Add turmeric powder and saute for few seconds.

Now add tomato and thin coconut milk.Bring this to a boil.Add salt to taste.

Add the fried fish pieces and mix gently.Cover and cook for few minutes or until the gravy turns thick.

Now add the thick coconut milk and mix gently.Switch off the stove,add more curry leaves and sliced tomato ,if desired.

Serve with rice/ appam.

Notes:

• You can use King fish,Pearl spot or Pomfret. 

KERALA FISH CURRY | NADAN MEEN CURRY

Kerala fish curry


Learn how to make spicy Kerala fish curry.
Prep Time: 10 minutes
Cook time: 20 - 30 minutes
Serves: 3 to 4 people
Ingredients:

1. Fish ,medium sized pieces-400 to 500 gms
2. Kashmiri chili powder-2 to 2.5 tbsp(see notes)
3. Turmeric powder-1/2 tsp
4. Coriander powder-1/2 tbsp
5. Fenugreek powder-1/8 tsp
6. Mustard seeds-1/2 tsp
7. Shallots,sliced-5 to 6 nos
8. Ginger,crushed- 1.5 tbsp
9. Garlic,crushed-1.5 tbsp
10. Curry leaves-2 sprigs
11. Kudampuli / Fish tamarind / kokum- 2 to 3 small pieces( soaked in water)
12. Water-1 to 1.5 cups( or as required)
13. Salt-to taste

Instructions:

Combine together kashmiri chili powder,turmeric powder,coriander powder , fenugreek powder and few tbsp of water to form a thick paste.Keep aside.

Heat oil in a pan/manchatti. Gently swirl the pan,to coat the sides of the pan with oil.

Add mustard seeds and let it splutter.Add shallots,ginger,garlic and curry leaves.

Saute until it turns golden .Reduce the flame to low,add the masala paste,saute for about a minute.

Add 1 to 1.5 cups of water( depending upon the amount of gravy you require) and mix well.

Add kudampuli / tamarind and salt to taste. 

Bring it to a boil,over medium heat.Now add the fish pieces and mix well.

Cover and cook until fish is done.Uncover and cook until the gravy turns thick.Add more curry leaves.

Remove from heat and keep covered for at least one hour for the flavors to blend in.

Serve with rice.

Notes:

• If you feel that the curry is a bit too tangy,remove the kokum pieces.
• Adjust the spice level according to your taste.Kashmiri chili powder gives a nice red colour to the curry without being too spicy.I used about 2.5 tbsp of kashmiri chili powder.If you are using regular chili powder,use according to your spice level.
• If you want to keep the curry for more than one day,avoid using coriander powder.
• Adjust the quantity of water according to amount and consistency of the gravy that you require.I used about 1 and 1/4 cups of water.

PUNJABI CHOLE MASALA | CHANA MASALA

Punjabi chole



Spicy Punjabi style chickpea curry.
Prep Time: 5 Hours
Cook time: 45 minutes
Serves: 2 to 3 people

Ingredients:

1. Chickpeas- 1 cup
2. Cardamom-2 nos
3. Bay leaf-1 no
4. Cloves-3 nos
5. Cinnamon-2" piece
6. Tea bag- 1 no
7. Onion,chopped- 1.5 cups(2 medium)
8. Ginger,grated- 1 tsp
9. Tomato,chopped-1 cup(2 medium)
10. Sugar- 1/4 tsp
11. Kashmiri chili powder- 1 to 1.5 tsp(or to taste)
12. Black pepper powder- 1/2 tsp(or to taste)
13. Coriander powder- 1.5 tsp
14. Cumin powder- 1/2 tsp
15. Turmeric powder- 1/4 tsp
16. Garam masala powder- 3/4 tsp
17. Amchur powder/dry mango powder- 1/4 tsp(optional)
18. Kasuri methi,dry fenugreek leaves- 1 tbsp
19. Coriander leaves,chopped- 1/4 cup
20. Onion,chopped- 1 to 2 tbsp( optional)
21. Salt -to taste
22. Water- as required

Instructions:

Soak chickpeas in plenty of water for about 5 to 6 hours.Rinse well and drain.

In a pressure cooker add chickpeas,cardamom,bay leaf,cloves,cinnamon,tea bag,water and salt to taste.Cook until it is done.Drain the chickpeas and keep aside.Discard the tea bag and the whole spices.Retain the broth for later use.

Heat oil in pan,add onion and grated ginger.Saute until it turns golden brown.

Add tomato and cook until oils starts to separate.

Add sugar,kashmiri chili powder,black pepper powder,coriander powder,cumin powder,turmeric powder and garam masala.Cook until it start to leave the sides of the pan,stirring continuously.

Add chickpeas and the remaining broth/water( adjust the quantity of broth/water according to the consistency you require).

Add amchur powder(if using)  and kasuri methi,Mix well.Add more salt if required.Simmer for about 8 to 10 minutes or until the gravy turns thick.

Garnish with coriander leaves and chopped onion( if desired).Serve with roti or batura along with chopped onions.

PEPPER CHICKEN MASALA

Pepper chicken Masala

Recipe source: Magic Oven ,Lakshmi Nair

Ingredients

1. Chicken- 1 small( cut into small pieces)
2. Cinnamon- 2 " piece
3. Cloves- 5 nos
4. Curry leaves- 3 sprigs
5. Black peppercorns- 1 tbsp( crushed)
6. Tomato- 2 small( pureed)
7. Ghee/Oil- as required
8. Hot water- if required
9. Coriander leaves- 2 to 3 tbsp
10. Salt- to taste

For Masala

1. Onion-(diced) 1 cup
2. Ginger- 2" piece
3. Garlic- 5 to 6 cloves
4. Kashmiri chili powder- 2 tsp( or according to taste)
5. Coriander powder- 2 tsp
6. Turmeric powder- 1/2 tsp
7. Black peppercorns- 1 tbsp(or according to taste)
8. Salt- to taste

Directions

• Combine all the ingredients listed under 'For masala' in a blender.Grind to form a smooth paste.
• Rub this masala onto the chicken pieces and refrigerate for about 1 hour.
• In a heavy bottomed pan,cook the marinated chicken until 3/4 th done.
• Heat ghee/oil in a pan,add cinnamon,cloves and curry leaves.Saute for few seconds.
• Add crushed black pepper and saute for few seconds.
• Add tomato puree and saute until oil separates.
• Add cooked chicken and mix well.Add more salt if required.(Add hot water if you require more gravy)
• Cook until gravy is thick and it coats the chicken pieces.
• Add chopped coriander and serve with rice or roti.

Notes

• This is a spicy chicken  recipe, adjust the quantity of black pepper according to your spice level.

MUSHROOM MAKHANI | MUSHROOM BUTTER MASALA

Mushroom Makhani

Ingredients

1. Cashew nuts- 8 to 10 nos
2. Cumin seeds- 1/8 tsp
3. Onion-sliced- 1.5 cup
4. Ginger-finely chopped- 1 tsp
5. Garlic-finely chopped- 1 tsp
6. Kashmiri chili powder- 1 to 1.5 tsp
7. Turmeric powder- 1/2 tsp
8. Coriander powder- 1 tsp
9. Garam masala- 3/4 tsp
10. Tomato-chopped- 1/2 cup
11. Kasuri methi / dry fenugreek leaves- 2 generous pinch
12. Water- as required
13. Butter- as required(vegan option -use vegan butter)
14. Oil- as required
15. Salt- to taste

Directions

• Soak cashew nuts in water for about 20 minutes.Keep aside.
• Heat oil in a pan,add cumin seeds and let it splutter.Add onion,ginger and garlic.Saute until it turns golden brown ,over medium low flame.(Onion should get caramelized,you can add salt to speed up the process)
• Now add kashmiri chili powder,turmeric powder,coriander powder,garam masala and 2 to 3 tbsp of  water.Cook for about 2 to 3 minutes ,stirring continuously, until the masala leaves the sides of the pan.
• Add chopped tomato and cook until it turns mushy.Allow this to cool slightly.Add drained,soaked cashew nuts and grind the masala to form a smooth paste.Keep aside.
• In the same pan,heat oil/butter add sliced mushrooms and salt.Cook ,stirring occasionally,until the mushrooms have released their water and are golden brown. 
• Add the prepared masala paste and required amount of water ( i used about 1.5 cups of water).Add more salt ,if required.
• Mix well and cook for about 8 to 10 minutes over medium low flame,stirring well in between.
• Add kasuri methi and mix well.Cook for a minute or two.
• Add chopped coriander leaves and serve.Garnish with ginger juliennes,if desired.

Serve with roti or rice

Notes:

• Add a tsp of butter ,just before serving ,if desired.
• For a better flavor.you can add 2 to 3 tbsp of fresh cream ,while adding kasuri methi ,if desired.

Gobi Masala ~ Without Onion and Garlic

Gobi masala is a very popular dihs in North India. Cauliflower tastes good when cooked it right way. I cook it without onion and garlic. The spices and masala added makes curry more flavorful and tasty. It can be served with naan, chapathi, poori or jeera rice also.

Ingredients :

Cauliflower - 1, medium size
Tomato - 1, big, chopped 
Ginger paste - 1 tbsp
Green chilli paste - 1 tsp
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Cumin seeds - 1 tsp
Bay leave - 1
Salt to taste
Water as needed

Method :

Cut the stem and separate the florets in cauliflower. Wash the florets and soak it in hot water with salt for 10 mins. Drain the water and wash it in tap water.

Heat oil in a pan , fry the cauliflower florets till golden brown. Keep aside..

In the same oil add cumin seeds and bay leaves, when it comes sroma then add chopped tomato and a pinch of salt, saute for a minute.

Then add ginger-chilli paste cook until the raw smell leaves. Add all spice powder and fried florets, mix it properly. Add a cup of water, cover and cook on low flame till the vegetables are totally tender. Check the salt and turn off the flames.

Gobi masala is ready and serve with Ajwain Poori..

Sending this to Recipe Junction's "Spotlight : Festive Treats" hosted by me, Guru's "Vegan Special'13", Cooking 4 All Season's "Side Dish Mela"

KANAVA THORAN ( KOONTHAL / SQUID / CALAMARI STIR FRY)

Kanava Thoran

Serves:3 to 4
Recipe adapted from : Manorama
Ingredients

1. Kanava /Squid-(cut into small pieces)- 250 gms
2. Turmeric powder- 3/4 tsp
3. Kudampuli /Fish tamarind- 2 small pieces
4. Mustard seeds- 1/2 tsp
5. Fenugreek seeds- 1/4 tsp
6. Curry leaves- 2 sprigs
7. Shallots-sliced- 3/4 cup
8. Green chilies-(cut vertically)- 2 to 3 nos( or to taste)
9. Ginger-chopped- 1 tsp
10. Garlic-chopped- 1 tsp
11. Coriander powder- 1/2 tsp
12. Kashmiri chili powder- 1/2 tsp( or to taste)
13. Fennel powder- 3/4 tsp
14. Grated coconut- 3/4 to 1 cup
15. Salt- To taste
16. Oil- as required

Directions

• In a pan combine together kanava/squid,1/4 tsp turmeric powder ,kudampuli and salt.Cover and cook until done.Keep aside.
• Heat oil in a pan ( or a manchatti ),add mustard seeds and let it splutter.Add fenugreek seeds and saute for few seconds.
• Add curry leaves,shallots,green chilies,ginger and garlic.Saute until it turns golden brown.

• Now add 1/2 tsp turmeric powder,coriander powder ,kashmiri chili powder and fennel powder.Saute for few seconds.

• Now add grated coconut and salt to taste.Mix well until combined.

• Add cooked kanava/squid and mix well.cook for few more minutes. Add more curry leaves ,if required.

Kasuri Methi Wale Gobi (Cauliflower with dried fenugreek leaves)

Cauliflower season has begun in my place and wherever look around it. This dish is truly remarkable and a must try for all lovers of Punjabi food using kasuri methi give this dish unique flavor. The main flavor comes from kasuri methi and green chillis are added for that little bit of heat. If you cannot handle too much heat then you could leave out either of them.  But the outcome was so tasty. Best combination as a side dish Roti/ Rice/ Pulao!!!

Ingredients :

Couliflower / gobi - 1 medium, cut into medium florets
Green chilli - 2, chopped
Peas - 1/2 cup, frozen
Onion - 2, finely chopped
Tomato - 2, finely chopped
Capsicum - 1 cut into cubed
Ginger - 1inch, finely chopped
Garlic - 3 pods, finely chopped
Cumin seeds - 1 tsp
Turmeric powder - 1 tsp
Kashmiri red chilli powder - 1 tsp
Coriander powder - 1 tsp
Dry mango powder - 1 tsp
Garam masala powder - 1 tsp
Kasuri methi (dried fenugreek leaves) - 2 tbsp
Oil - 2 tbsp
Salt to taste

Method :

Heat 1 tbsp of oil in a pan, fry cauliflower pieces in little salt and a pinch of turmeric powder in low flame with lid, saute until they are almost done, keep aside.

In the same pan, add heat 1 tbsp oil add cumin seeds, when they crackle then add onion and chopped green chilies. add capsicum now, saute till onion has change color. Then add chopped ginger and garlic, saute for another 2 minute. 

Now add all powdered spices with little water, stir well. Add chopped tomato, mix the spices with tomato, when oil separated then add fried cauliflower pieces, peas and kasuri methi leaves, mix well with spices and season with salt. In low flame until cauliflower has cooked completely.

Enjoy with hot rotis, parathas or even with rice.

Sending this to Recipe Junction's "Rakha Bandhan", Jyoti's "Food Carnival", Srivalli's "Side dish Mela", Motions and Emotion's "Party & Giveaway" event and Guru's "Vegan Special'13" event

Malabar Fish Curry

This is a typical Kerala fish specialty with authentic malabar flavor. This probably is the most striking of all fish curries mainly because of its attractive color. Fish curry cooked in coconut milk along with fried red chilli, onion, ginger, garlic, tomato, chopped coconut paste and other spices. This is best combinationo of rice, pulao..

Ingredients :

Rui fish - 2 pcs
Onion - 2 big, chopped
Ginger - 1 inch,chopped
Garlic - 6-7 cloves
Tomato - 1 big, chopped
Coconut - 1/2 cup, chopped
Coconut milk - 1/2 cup
Turmeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Oil - 2 tbsp

For Seasoning ~

Mustard seeds - 1/4 tsp
Channa dal - 1/4 ts
Curry leaves - few

Method :

Clean and wash the fish pieces. Heat oil in a kadai or pan, deep fry the fish pieces.

In another pan heat oil add chopped onion, fry till golden brown. Add chopped ginger, garlic cloves, chopped coconut, saute till are golden brown. Cool it room temperature. Blend to make a paste with little water.

Now heat oil in pan, add seasoning ingredients. When seeds are splutter then add paste, turmeric, red chilli, cumin and coriander powder, mix well and cook in low flame. When it starts simmering add the fried fish pieces and cook till it is done.

Finally add coconut milk and stir well with masala. Cook for another 2 minutes in slow flame. Remove from the heat.

Serve hot with Lemon rice.

Sending this to Recipe Junction's "Spotlight : Raksha Bandhan" event, Simply food's "Lets cook with Coconut" event