Methi Fish (Curd Base)

It is summer time when you want to eat something light on your stomach. Also during this season, we use ingredients that have a cooling effect on the body.  Here is a fish preparation using yoghurt as the base for the curry with fenugreek seeds.

Methi Fish (Curd Base)

Serves 3-4
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes
Allergy Fish, Milk
Meal type Lunch
Misc Serve Hot
Region Indian

Ingredients

  • 500g Seer Fish Cubed (Any fish of your choice can be used)
  • 1 heaped teaspoon Methi Seeds (Fenugreek seeds)
  • 1/2 teaspoon Chilly Powder
  • 1/2 teaspoon Coriander Powder
  • 1/2 teaspoon Cumin Powder
  • 1/4 teaspoon Tumeric Powder
  • 1/2 teaspoon Ginger Grated
  • 1/2 teaspoon Garlic Grated
  • 1 teaspoon Kasoori Methi (Dried Fenugreek leaves)
  • 1 cup Thick Curd
  • To TasteSalt
  • 3 tablespoons Coconut Oil (Can be replaced by any vegetable oil)
  • 1 Medium Onion (Finely Chopped)
  • 1 teaspoon Rice Flour

Directions

Step 1
In a bowl add curd, chilly powder, Coriander powder, Cumin powder, turmeric powder, half of the chopped onion, salt, rice flour, grated ginger and garlic. Mix well and keep aside.
Step 2
Heat oil in a pan and add the fenugreek seeds. Fry on a low flame till it becomes dark. Put off the flame. Separate the seeds from the oil by tilting the pan and discard the seeds. This method infuses the flavour of the seeds into the oil.
Step 3
Put the pan with the oil back on the flame. Fry the remaining chopped onions until golden brown.
Step 4
Reduce the flame and add the curd mixture stirring continuously. Bring it to boil.
Step 5
Gradually add the fish cubes one by one. Bring it to a boil and then add the Kasoori methi. Simmer till the fish has cooked.

Stir-Fry Chicken with Rice Noodles

Wanted to do something quick for dinner. I had fresh ingredients in the fridge and found some flat rice noodles in the cupboard. And I had a vision of Chinese  ‘stir-fry’.  A quick search on the web brought up this recipe and it turned out yummy.

Chicken Stir Fry with Rice Noodles

Allergy Soy
Meal type Main Dish
Region Chinese
Website Natasha's Kitchen

Ingredients

  • 300g Rice Noodles
  • 3 tablespoons Oil
  • 2 Medium Chicken Breasts (Skinless and Boneless cut into strips)
  • 1/2 piece Red Capsicum
  • 1/2 piece Yellow Capsicum
  • 1 cup Broccoli
  • 200g Mushroom (Sliced)
  • 1 tablespoon Ginger (Shreded)
  • 2 tablespoons Soya Sauce
  • 2 tablespoons Tomato Ketchup
  • 1 teaspoon Corn Starch
  • Few drizzle Sesame Oil

Directions

Step 1 In a medium-sized pan, bring water to boil and add the rice noodles and cook on medium heat for 2 to 4 minutes. Drain and stir in 1 tablespoon of vegetable oil.
Step 2 In a large wok, heat 2 tablespoons of vegetable oil on high heat. Add chicken, salt and pepper and stir-fry for about 3 minutes. Remove and set aside.
Step 3 In the same wok and bell peppers, broccoli and mushrooms and saute for a minute. Add ginger and stir-fry for another 2 minutes.
Step 4 In a mixing bowl, combine water, soya sauce, tomato ketchup, and cornstarch. Add chicken, noodles and the mixture to the wok and stir-fry for 3 minutes. Check seasoning and adjust salt and pepper.
Step 5 While serving drizzle sesame oil.

Chicken Curry with Crispy Rice Roti

A specialty of Mangalorean cuisine, it finds its place on special occasions.

Chicken Curry with Crispy Rice Roti

Ingredients

  • 750g Chicken (Cleaned and cut into medium pieces)
  • 1/2 Medium Coconut (Grated)
  • 5-6 Medium Dry Red Chilli -Madras
  • 9-10 Medium Dry Red Chilli -Bedgi
  • 2 tablespoons Corriander Seeds
  • 1/2 tablespoon Cumin Seeds
  • 1/4 tablespoon Methi Seeds
  • 1 teaspoon Pepper Corns
  • 2 Medium Onions (Sliced)
  • 1/2 teaspoon Turmeric Powder
  • 5-6 cloves Garlic
  • 1 piece Cinnamon
  • 3-4 cloves Cloves
  • 1 cup Thick Coconut Milk
  • 1/4 cup Ghee
  • 1 knob Tamrind (Lemon size Knob)
  • 2 tablespoons Green Masala (Refer Green Masala recipe)
  • 2 Medium Tomatoes (Chopped)

Note

This chicken curry can also be served with neer dosa, appam or rice.

Directions

Step 1 Roast Grated Coconut until light brown in color.

Dry roast coriander seeds, cumin seeds, methi seeds, cloves, cinnamon, pepper, red chilies and keep aside

Take a little ghee and fry half of the sliced onions and garlic.
Step 2
Grind all the roasted ingredients along with the fried onion and garlic, turmeric, tamarind to a smooth paste adding water if required.
Step 3
Heat the remaining ghee in a pan and saute the remaining sliced onions until light brown. Add tomatoes and cook for about 2 minutes on a slow flame. Add chicken and mix well. Add the green masala, salt and a little water. Cover and cook on a slow flame.
Step 4
When the chicken is half cooked, add the ground paste and half of the coconut milk and stir well. Cook till the chicken is done.
Step 5
Add the remaining coconut milk and cook for 2 to 3 minutes.
Step 6 Serve with crispy rice roti.

Sambhar

Sambhar is a necessary accompaniment to south Indian dishes. Be it Idlis, Medu Vada or even Steamed Rice.  This is the recipe I have often watched my grandmother make.

Sambhar

Dietary Vegetarian
Meal type Side Dish
Misc Serve Hot
Region Indian

Ingredients

  • 300g White Pumpkin
  • 1 Medium Onion (Chopped)
  • 2-3 Medium Green Chillies
  • 2 Medium Tomatoes (Chopped)
  • 1 tablespoon Tamarind Paste
  • 2 tablespoons Sambhar Powder (*)
  • 1/2 teaspoon Turmeric Powder
  • 1 teaspoon Jaggery (Can be adjusted according to your preference)
  • 1/4 cup Tur Dal (Split red gram also called split pigeon peas.)
  • 1 handful Coriander Leaves (for garnish)
  • 2 tablespoons Oil
  • 1/2 teaspoon Rai (Mustard seeds)
  • 2 sprigs Curry Leaves
  • 2 Medium Dry Red Chillies
  • 3-4 cloves Garlic (Crushed)

Note

* The recipe to make Sambhar Powder.

Directions

Step 1 Cook the Tur Dal in one cup of water in the pressure cooker. Keep aside.
Step 2 In a heavy bottomed vessel cook the White Pumpkin with 1 cup of water.

When 3/4th cooked, add Onions, Tomatoes and Green Chillies.
Step 3 Once the vegetables are cooked and Tamarind Paste, Sambhar Powder, Turmeric Powder, Jaggery and Salt to taste. Mix well.
Step 4 Add the cooked Tur Dal and 2 cups of water and bring to boil.

Cover and simmer for 2 to 3 minutes. Keep aside.
Seasoning
Step 5 For the tempering, heat the oil is a small pan. And add Mustard seeds. When the mustard seeds crackle, add Curry Leaves and crushed Garlic and saute for a few seconds.
Step 6 Pour the tempering over the Sambhar and mix well.
Step 7 Serve hot with Rice, Medu Vada or Idli




Chicken Curry with Coconut Milk

There is an abundance of coconut in the coastal regions of India where coconut is an essential ingredient for many preparations.  This recipe uses coconut milk to deliver a delicious tasting curry.

Chicken Curry with Coconut Milk

Ingredients

  • 1kg Chicken (Cleaned and cut into medium size pieces)
  • 3 Medium Onions (Finely chopped.)
  • 1/2 teaspoon Jeera (Cumin) Seeds (For tempering)
  • 1/2 tablespoon Fresh Ginger (Grated)
  • 1 Pod Garlic (Grated)
  • 3-4 tablespoons Oil
  • 1 teaspoon Chilli Powder
  • 1/4 teaspoon Turmeric Powder
  • 1 Salt to taste
  • 300ml Thick Coconut Milk
  • 2 Medium Cloves
  • 1 tablespoon Coriander Seeds
  • 1 Medium Elaichi (Cardomom)
  • 2 sticks Cinnamon
  • 1 tablespoon Jeera (Cumin) Seeds
  • 1 teaspoon Saunf (Fennel) Seeds
  • 1 handful Coriander Leaves (finely chopped.)

Directions

Step 1 Dry roast the Cloves, Coriander Seeds, Cardamom, Cinnamon sticks, Cumin Seeds and Fennel Seeds. Let it cool and then grind it to a fine powder and keep aside.
Step 2
Heat Oil in a vessel. Add the Jeera (for tempering) and fry it till brown. Add the grated ginger and garlic and fry till the raw smell goes off. Add the chopped onions and fry evenly till golden brown. Add turmeric powder, chilli powder and the ground spices. Stir it well. Add the chicken pieces and mix thoroughly so that the spices are well coated. Cover and cook till the chicken is done.
Step 3
Add salt to taste. Mix well. Pour the coconut milk. Mix well.

When the curry begins to bubble, cover and simmer for 2 to 3 minutes.

Check salt and adjust if needed. Garnish with coriander leaves.
Step 4 Serve with steamed rice, appam or parathas.




Garam Masala

Garam masala is a spice mix the is commonly used in many Indian preparations.  Here is how to make it.

Garam Masala

Ingredients

  • 100g Coriander Seeds
  • 25g Jeera (Cumin) Seeds
  • 25g Dalchini (Cinnamon) sticks
  • 25g Masala Elaichi (Black Cardamom)
  • 15g Lavang (Cloves)
  • 15g Black Peppercorn
  • 10g Shahjeera (Caraway) Seeds
  • 25g Fennel Seeds
  • 1 piece Star Anise (One petal of a star anise)

Directions

Step 1
Dry roast all the ingredients and let it cool.

Grind the ingredients to a fine powder.




Sambhar Powder

It is easy to make sambhar if you make and store the sambhar powder. This sambhar powder has its other uses.  Many vegetables and Prawn sukha ( a Prawn dish with dry spices) can be cooked using this sambhar powder.

Sambhar Powder

Ingredients

  • 250g Dry Red Chillies (Bedgi chillies)
  • 250g Coriander Seeds
  • 100g Jeera (Cumin) Seeds
  • 100g Methi (Fenugreek) Seeds
  • 1 bunch Curry Leaves (8 to 10 stalks)
  • 1/2 teaspoon Asafoetida Powder (Hing)

Directions

Step 1
Remove the stalks of the chillies.
Dry roast all the ingredients (except Asafoetida) separately.
Step 2
Let it cool to room temperature. Grind to a fine powder in a blender.

Mangalore Spinach and Shrimp Curry

A regular preparation from Mangalore Spinach is a curry with Kudu (Horse gram). In another variation, dried shrimps are used in place of horse gram.  There were some tiny shrimps in the fridge and I thought why not use them instead.  The result was fabulous!

Mangalore Spinach and Shrimp Curry

Serves 6-8
Prep time 15 minutes
Cook time 45 minutes
Total time 1 hour
Allergy Shellfish
Meal type Lunch
Region Indian
The Mangalore Spinach can be also made by replacing Shrimps with either dried shrimps or kudu ( horse gram)

Ingredients

  • 1/2 cup Tiny Shrimps (Cleaned & shelled)
  • 1/2 Medium Coconut (Grated)
  • 8-10 Medium Dry Chillies (40% Madras & 60% Byadgi Chillies)
  • 1 teaspoon Corriander Seeds
  • 1/4 teaspoon Jeera Seeds
  • 1+1/4 teaspoon Mustard Seeds
  • 1 pinch Methi Seeds (4-5 seeds)
  • 6 Medium Garlic pods
  • 1/4 teaspoon Turmeric
  • 1/2 Medium Onion (chopped)
  • 1 teaspoon Tamrind pulp
  • 2 tablespoons Refined Oil
  • 1 sprig Curry Leaves
  • Salt to taste
  • 1 bunch Mangalore Spinach
  • 1 Large Tomato (Chopped)

Directions

Preparation
Step 1
Separate the leaves from the stem of the spinach. Chop the leaves. Cut the stem into 2-inch length pieces.
Masala
Step 2
Grind the coconut, red chillies, coriander seeds, 1/4 teaspoon Jeera, 1/4 teaspoon mustard, Methi seeds, 2 flakes of garlic, turmeric, onion and tamarind to a fine paste. Keep aside.
Cooking
Step 3 Cook the stem of the spinach with a little water. Add the chopped spinach leaves and chopped tomatoes. Add salt to taste.
Step 4
After the vegetables are cooked, add the ground masala and boil for 10 to 15 minutes. Add the shrimps and cook for a minute.
Seasoning
Step 5
For the seasoning take a separate pan, heat oil and add Mustard. When it begins to splutter add the curry leaves and garlic. Pour this over the curry.
Step 6
Serve with steamed rice or parathas.