Monday, June 29, 2015

Green mango curry/Manga mappas (Serves 4)

Mango mappas

Ingredients

1. Unripe mango 2 medium, cut to wedges
2. Shallots 10 nos, thinly sliced
3. Curry leaves a few
4. Turmeric powder ¼ tsp
5. Red chilly powder 1 tsp
6. Garam masala ¼ tsp
7. Thin coconut milk 2 cups
8. Thick coconut milk ¾ cup
9. Mustard seeds ½ tsp
10. Coconut oil 2 TBSP
11. Salt as needed

Directions

  • Heat oil in a pan and splutter mustard seeds and curry leaves.
  • Reduce flame and add the turmeric powder, red chilly powder and garam masala. Saute for a few minutes.
  • Add the thin coconut milk to this and mix well. Allow this to come to a boil and add salt, cut mango pieces and shallots. Cook this until mangoes are tender.
  • Add the thick coconut milk and mix and when steam starts to come remove from flame. Make sure the curry does not boil after the addition of thick coconut milk.
  • Serve with rice.

Cheers!!!
Suji

Tuesday, June 23, 2015

Kozhi malli peralan/ Chicken coriander dry roast (Serves 6)

Coriander chicken roast

Here is a yummy chicken roast you can try and make your guests wanting for more. This is such an easy and delicious recipe that can be cooked up with everyday ingredients in your pantry. This uses coriander powder as the main masala ingredients and has a very distinctive flavour. I am sure you all will love it as much as we did…

Ingredients

1. Chicken 1 kg, cut to medium pieces
2. Ginger 1 inch piece, crushed
3. Garlic 3 pods, crushed
4. Red onion 2 medium, thinly sliced
5. Tomato 1 medium, cut to wedges
6. Coriander powder 3 TBSPs
    Red chilly powder 1 tsp
    Turmeric powder ½ tsp
    Garam masala ½ tsp
    Black pepper powder ½ TBSP
7. Fennel seeds ½ tsp
8. Mustard seeds ½ tsp
9. Curry leaves a few
10. Coconut oil 2 TBSP
11. Thin coconut milk 1 cup
12. Thick coconut milk 1 cup
13. Salt as needed

Directions

  • Cut and clean the chicken well. Set aside.
  • Heat oil in a wide mouth pan at medium heat and splutter mustard seeds. Follow up with fennel seeds and saute for a minute.
  • Add ginger, garlic and curry leaves and saute well till aromatic.
  • Now add the sliced onions and tomatoes and cook till onions are translucent and tomatoes are mushy.
  • Add the cleaned, cut chicken and mix well to combine. Cook this for 10 minutes.
  • Now add all the powders (ingredient 6) and mix well with the chicken to coat the pieces. Add salt and the thin coconut milk. Simmer covered for 20 minutes.
  • Remove lid and increase heat to medium high and cook till all the liquid evaporates.
  • Now reduce heat back to medium and add the thick coconut milk and cook until gravy thickens..
  • Remove from flame and serve hot with appam, idiyappam, porotta et al…

Cheers
Suji!!!

Wednesday, June 17, 2015

Peanut chutney (Serves 5)

Peanut chutney

Today I have a very simple and tasty chutney that is a great accompaniment for idlis and dosas. These comes as handy when I run out of coconut to make chutneys and its always a hit with my family. I saw this recipe on a TV show long back and had bookmarked it and I am glad I did so…Hope you all will try this chutney and enjoy it as much as we all did..

Ingredients

1. Peanuts/ground nuts ¾ cups( you can use roasted peanuts too)
2. Shallots 2 nos, thinly sliced
3. Garlic pods 5 pods
4. Dry red chilly 3 nos or more to your preference (you can also use green chilly instead of red)
5. Tamarind a gooseberry size, soaked in ¼ cup water
6. Salt as needed
7. Mustard seeds ½ tsp
8. Curry leaves a few
9. Asafetida powder a few pinches
10. Oil 2 tsp

Directions

  • Dry roast the peanuts, if using unroasted and rub within your palm to remove skin. Set aside to cool.
  • Heat 1 tsp oil in a pan and saute sliced shallots, garlic and dry red chilly or green chilly until shallots are slightly browned. Remove from flame and allow to cool.
  • When cooled, transfer to a blender jar along with salt and soaked tamarind with water. Grind to a smooth paste adding more water as necessary to get a smooth consistency. Transfer to a serving bowl.
  • Now heat rest of the oil and splutter mustard seeds and curry leaves. Add the asafetida and pour over the chutney. Serve with idli or dosas..

Cheers!!!
Suji

Tuesday, June 9, 2015

Achari prawns curry (Serves 5)

Achari prawns

Hi friends, How are you doing? The sun is upon us on full swing and so does the heat… Prawns are a favorite of Manoj and he loves to eat different versions of the same. I make the Kerala version all the time so for a change tried this Northern India style Achari prawns (recipe passed down from a friend) and he absolutely loved it. I made  a few changes here and there to fit our needs and the end result was very impressive. Hope you all will try and enjoy….

Ingredients

1. Medium size prawns ½ kg, cleaned and deveined
    Crushed ginger-garlic 2 TBSP
    Freshly squeezed lime juice from 1 big lime
    Turmeric powder ½ tsp
    Kashmiri red chilly powder 2 TBSP
    Black pepper powder ¼ tsp
    Salt as needed
2. Red onions 3 medium, thinly sliced
3. Tomatoes 2 medium, finely chopped
4. Mustard seeds 1 tsp
5. Fennel seeds ½ tsp
6. Fenugreek seeds ¼ tsp
7. Coriander powder a few pinches
8. Cumin seeds ½ tsp, crushed
9. Dry red chilly 3 nos
10. Garam masala 1 tsp, heaping
11. Jaggery ¼ tsp
12. Coriander leaves 3 TBSP, finely chopped
13. Salt as needed
14. Oil 2 TBSP

Directions

  • Marinate the prawns with ingredients numbered 1 for 30 minutes in a bowl.
  • Now heat a deep mouth pan and add 2 TBSP oil. Splutter cumin seeds, fenugreek seeds and mustard seeds.
  • Once they crackle add the dry red chilly and saute for a minute.
  • Next add the sliced onions and saute until dark brown color.
  • Follow up with chopped tomato and cook till the tomatoes are soft and mushy. Saute this until oil starts to separate from sides of the pan, about 20 minutes at medium heat.
  • Next add the coriander powder, chilly powder, garam masala and jaggery. Mix well and cook for 2 minutes.
  • Add the coriander leaves and marinated prawns. Adjust salt and cook for 10 minutes until prawns are soft and gravy is thick.
  • Remove from flame and let it stand for at least an hour before serving.
  • Serve with rice, rotis, naan et al…

Achari prawns curry

Cheers!!!
Suji

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