Tag: Indian

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Baingan Bhartha (Fire Roasted Eggplant Curry)

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Baingan Bhartha (Fire Roasted Eggplant Curry)

Author: Mohanrao Suvarna

Ingredients

  • 2 Medium Brinjal
  • 2 Medium Onions Finely chopped
  • 3 Medium Tomatoes Finely chopped
  • 1 tsp Coriander Powder
  • 1/4 tsp Tumeric Powder
  • 1/2 tsp Red Chilly Powder
  • 1/2 tsp Garam Masala powder
  • 3-4 Green Chillies Finely Chopped
  • 1 inch Ginger Grated
  • 3-4 cloves Garlic Chopped Finely
  • 1 tsp Cumin seeds
  • 2-3 tbsp Oil
  • 2-3 tbsp Coriander Leaves Chopped finely for garnish

Instructions

  • Roasted the brinjals over a direct flame till the skin is charred and cooked well. Alternatively, you can roast it in a preheated oven.
  • Remove from fire and let it cool completely. Peel off the skin and mash the eggplant and keep aside.
  • Heat oil in a pan and add the cumin seeds and let it crackle. Add in the green chillies, ginger and garlic. Cook for a while and then add in the chopped onions.
  • Cook on a medium flame till it becomes slightly golden in colour. Next, add in the coriander powder, turmeric powder, and the red chilly powder and salt Mix well.
  • Add in the chopped tomatoes and cook till it becomes soft and mushy. If required add about 1/4 cup of water to make it into a mushy consistency.
  • Add in the mashed brinjal, mix, and close with a lid and cook for 3 -4 minutes on a medium flame.
  • Add in the garam masala mix and cook for another 2- 3 minutes on a medium flame.
  • Add the coriander leaves mix well .
  • Garnish with coriander leaves and green chilly and serve with rotis or phulkas.
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Mutton Masala (Mangalorean Style)

A Mangalore recipe of mutton in a traditional coconut-based curry. One of the recipes I learnt from my grandmother.

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Mutton Masala (Mangalorean Style)

Course: Main Course
Author: Bhagya Suvarna

Ingredients

  • 1 kg Mutton
  • 22 nos Red Chillies
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • 1 tsp Poppy Seeds (Khus Khus)
  • 5 nos Cloves
  • 4 nos Green Cardamom
  • 4 sticks Cinnamon
  • 1 no Star Anise
  • 1/2 Mace
  • 2 1/2 tsp Coriander Seeds
  • 3-4 nos Onions
  • 2 sprigs Curry Leaves
  • 2 nos Potato
  • 4 nos Tomato
  • 2 cups Coconut Grated
  • 2-3 tbsp Coconut Oil
  • 1 no Lemon
  • 2 tbsp Coriander Leaves
  • 1/2 tsp Turmeric Powder

Instructions

  • Take a pan and dry roast the coconut on a medium to low flame. Keep aside.
  • Heat a pan with little coconut oil. Add half of the curry leaves and onion. Once the onion becomes pink add poppy seeds along with red chillies, mustard seeds, cumin seeds, cloves, cardamom, cinnamon, star anise, mace and coriander seeds. Roast all the ingredients.
  • Grind the roasted ingredients to a fine paste. Keep aside.
  • Heat coconut oil in another pan or pressure cooker and add curry leaves, ginger and garlic and for a few seconds.
  • Add the onions and fry it till it becomes brown in colour.
  • Add in turmeric powder and the chopped tomatoes and cook it till the tomatoes have turned soft.
  • Add the mutton pieces and stir, and cook until the mutton is almost 3/4th done.
  • Add in the potatoes and cook till the mutton and potatoes are completely cooked
  • Add the ground masala and cook it for a few minutes.
  • Add in the roasted coconut. Mix well and add the lime juice and coriander leaves.
  • Mix well and serve hot with parathas or steamed rice.
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Paneer Do Pyaza

I had this urge to eat some restaurant style food. Searched on the net and found this recipe. If you love restaurant style dishes, this is a must try.

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Paneer Do Pyaza

Servings: 4 persons
Author: Bhagya Suvarna

Ingredients

  • 200 grams Paneer
  • 3-4 tbsp Tomato Puree
  • 10-12 nos Cashew nuts
  • 2 nos Onion Medium Size
  • 2 nos Onions Small Size
  • 2 tbsp Cooking Oil
  • 1 tsp Cumin Seeds
  • 2 tsp Ginger Garlic Paste
  • 1/2 tsp Turmeric Powder
  • 2 tsp Chilly Powder
  • 2 tsp Coriander Powder
  • 1 tsp Salt
  • 2 nos Green Chilly
  • 1/2 tsp Kitchen King Masala
  • 1/2 tsp Garam Masala
  • 1 tsp Kasoori Methi
  • 2 tsp Coriander Leaves

Instructions

  • Cut the paneer into 1" cubes
  • Make a paste of the cashews nuts and keep aside
  • Chop the medium size onions finely and the smaller onions peel it into petals
  • In a pan fry the paneer on both sides, remove and lightly fry the onion petals till it becomes translucent,
  • In another pan add 2 tbsp of oil and add the cumin seeds
  • Once it splutters add the onions and fry till light brown in colour, add in the ginger garlic paste and fry for about 2 minutes
  • Add in the tomato puree and fry on a medium heat
  • Add the turmeric powder, chilly powder and coriander powder and fry for some time.
  • Add salt and the cashew paste, fry for some time. Add water and fry the masala till the oil separates.
  • Add in paneer cubes, slit green chillies and the onion petals and mix well.
  • Add 1/2 tsp kitchen king masala, mix cover and cook for few minutes
  • Next, add garam masala and kasoori methi, mix cover and cook for 2-3 minutes
  • Add chopped coriander leaves
  • Serve hot with rice rotis or plain parathas.

Notes

Credits:  Spice eats
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Chicken Curry with Crispy Rice Roti

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

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Chicken Curry with Crispy Rice Roti

Course: Main Course
Cuisine: Indian
Author: Bhagya Suvarna

Ingredients

  • 750 g 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 tbsp Corriander Seeds
  • 1/2 tbsp Cumin Seeds
  • 1/4 tbsp Methi Seeds
  • 1 tsp Pepper Corns
  • 2 Medium Onions Sliced
  • 1/2 tsp Turmeric Powder
  • 5-6 cloves Garlic
  • 1 piece Cinnamon
  • 3-4 nos Cloves
  • 1 cup Thick Coconut Milk
  • 1/4 cup Ghee
  • 1 knob Tamrind Lemon size Knob
  • 2 tbsp Green Masala Refer Green Masala recipe
  • 2 Medium Tomatoes Chopped

Instructions

  • 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.
  • Serve with crispy rice roti.

Notes

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

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Sambhar

Author: Bhagya Suvarna

Ingredients

  • 300 grams White Pumpkin
  • 1 Medium Onion Chopped
  • 2-3 Medium Green Chillies
  • 2 Medium Tomatoes Chopped
  • 1 tbsp Tamarind Paste
  • 2 tbsp Sambhar Powder *
  • 1/2 tsp Turmeric Powder
  • 1 tsp 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 tbsp Oil
  • 1/2 tsp Rai Mustard seeds
  • 2 sprigs Curry Leaves
  • 2 Medium Dry Red Chillies
  • 3-4 cloves Garlic Crushed

Instructions

  • Cook the Tur Dal in one cup of water in the pressure cooker. Keep aside.
  • In a heavy bottomed vessel cook the White Pumpkin with 1 cup of water.
    When 3/4th cooked, add Onions, Tomatoes and Green Chillies.
  • Once the vegetables are cooked add Tamarind Paste, Sambhar Powder, Turmeric Powder, Jaggery and Salt to taste. Mix well.
  • 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

  • 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.
  • Pour the tempering over the Sambhar and mix well.
  • Serve hot with Rice, Medu Vada or Idli

Notes

  • Check out the recipe to make Sambhar Powder.
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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.

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Chicken Curry with Coconut Milk

Course: Main Course
Cuisine: Indian
Author: Bhagya Suvarna

Ingredients

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

Instructions

  • 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.
  • Serve with steamed rice, appam or parathas.
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Garam Masala

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

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Garam Masala

Author: Bhagya Suvarna

Ingredients

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

Instructions

  • Dry roast all the ingredients and let it cool.
  • Grind the ingredients to a fine powder.
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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.

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Sambhar Powder

Cuisine: Indian
Author: Bhagya Suvarna

Ingredients

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

Instructions

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

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Mangalore Spinach and Shrimp Curry

Prep Time15 minutes
Cook Time45 minutes
Course: Main Course
Cuisine: Indian
Servings: 8
Author: Bhagya Suvarna

Ingredients

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

Instructions

Preparation

  • Separate the leaves from the stem of the spinach. Chop the leaves. Cut the stem into 2-inch length pieces.

Masala

  • 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

  • Cook the stem of the spinach with a little water. Add the chopped spinach leaves and chopped tomatoes. Add salt to taste.
  • 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

  • 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.
  • Serve with steamed rice or parathas.