Ganesh Chaturti is the time to make traditional items. Around this time the turmeric leaves are available in the market. The turmeric leaf imparts the flavour and fragrance to this dish. This is a typical Mangalorean dish.
Heat oil in a wok and add the mustard seeds, once it splutters add the cumin seeds curry leaves, urad dhal and channa dhal. Next, add the ginger and garlic.
Add the onions and cooks until pinkish in colour, now add the groundnuts and cook till the onions have turned into golden brown.
Next, add the carrots and the green peas, sprinkle some water, cover with a lid and cook for some time and then add the cabbage, turmeric powder, sambhar powder and salt.
Stir well and cook with the lid covered till the vegetables have been cooked
Now add the cooked rice. Remove from fire and mix gently. Garnish with coriander leaves. Enjoy with the curd raitha.
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.
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
3 tablespoons Coconut Oil (Can be replaced by any vegetable oil)
1 Medium Onion (Finely Chopped)
1 teaspoon Rice Flour
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.
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.
Put the pan with the oil back on the flame. Fry the remaining chopped onions until golden brown.
Reduce the flame and add the curd mixture stirring continuously. Bring it to boil.
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.
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.
2 tablespoons Green Masala (Refer Green Masala recipe)
2 Medium Tomatoes (Chopped)
This chicken curry can also be served with neer dosa, appam or rice.
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.
Grind all the roasted ingredients along with the fried onion and garlic, turmeric, tamarind to a smooth paste adding water if required.
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.
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.
Add the remaining coconut milk and cook for 2 to 3 minutes.
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.)
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.
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.
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.