Saturday, November 27, 2010

Shrimp Masala

Things you will need:

Chemmeen/Shrimp/Prawn: 2 lbs (You can use the frozen kind) peeled , deveined, cleaned well
Onion- 2 diced
Curry Leaves
Ginger- 1 inch piece, grated
Garlic- 4 or 5 pods minced
Turmeric Powder- 1 tsp
Coriander powder- 1 tbsp
Red Chilli powder – 1 tsp
Green Chillies- 4 or 5 slit in half lengthwise
Cilantro – chopped
Ketchup- 1 tsp
Lime juice – 1 tsp
Oil -1 tbsp
Butter- half stick
Water – 1 cup
Salt to taste

Preparation Method:

Heat oil. Add ginger and garlic.
Once brown , add butter ,onion, curry leaves and green chillies and sauté .
Then add turmeric, coriander, and red chilli powder and stir until it looses its raw smell.
Now add the shrimp ( chemmeen) , salt and water.
Bring this to a boil and cook until shrimp is nice and tender .
Then add ketchup, and let it simmer for 2 minutes.
Now add lime juice and garnish with cilantro.

Shrimp (aka Chemmeen or Prawn) Masala is now ready to be served with warm rice and raita (yoghurt salad).

Sunday, November 21, 2010

Key Lime Pickle

Things you will need:

Key Limes- 10;
Green Chillies- 2 or 3 ; finely chopped 
Curry Leaves- few 
Fenugreek seeds - 1 tsp 
Fenugreek powder- 1 tsp 
Asafoetida powder - 1 tsp 
Red Chilli Powder- 3 tbsp (you may reduce this per your taste and tolerance) 
Dry Red Chillies- 2 or 3 
Mustard seeds- 1 tsp 
Gingelly Oil- 2 tbsp; preferably 
Coconut Oil- 2 tsp for flavor
Vinegar- 2 tsp 
Salt to taste 
Water-2 cups

Preparation Method:

In a pan, pour 2 cups of water and a tsp of salt. Bring this to a boil. 

Add the key limes to it and keep the heat on high. 
Keep the pan covered.
When the key limes change its color, reduce the heat and let it cook. 
After 5 mins, drain the water and set it aside to cool. 
Chop the lime into halves or quarters as desired and set aside.

Heat oil in another pan and add mustard seeds. 
Once mustard seeds crack, add dry red chillies,fenugreek powder,fenugreek seeds,asafoetida powder and stir well. 
Then add green chillies,curry leaves and saute till the raw smell is gone. 
Now add red chilli powder and stir well.  
Remove from flame and set aside to cool. 
After around an hour or so , when the above mixture has cooled down, add the key lime pieces,coconut oil,salt and vinegar and mix well.  
Later store in an airtight container. 

Key Lime Pickle is now ready to be served with warm rice and curry like Sambhar or with plain and simple 'Curd Rice'. 

Saturday, November 20, 2010

Chilli Chicken with Indian touch

Chilli Chicken is originally an east-asian delicacy, which has been tried, tasted and tested by all who love Asian cuisine.Following is the preparation method for a typical Chilli Chicken with a Indian touch....

Things you will need:

Boneless Skinless chicken- 2 lbs
Corn Flour- 2 tbsp
Black Pepper powder-1 tsp
Ginger- chopped finely-1 inch piece
Garlic-6 to 7 pods- chopped finely
Onions-2 large
Sesame seeds
Oil- 4 tbsp
Green Onions- thinly sliced
Bell Pepper or Capsicum- cubed and seeded
Soy Sauce-4 tsp
Ketchup-2 tsp
Vinegar- 2 tsp
Red Chilly Paste-1 tsp
Sugar-1 tsp
Salt to taste
Roasted whole cashews- 1 handful

Preparation Method:

Cut chicken into bite-size cubes.
Now add corn flour,black pepper,salt to taste , and egg to the chicken.Mix well and set aside for 30 mins.

In a pan , heat 3 tbsp oil. Now add marinated chicken one-piece-at-a-time to this oil.
Fry in medium heat until chicken pieces are brown in color.
Remove chicken from pan.

Now add 1 tbsp of oil to the pan.Once heated , add sesame seeds,red whole chillies,roasted cashews,ginger garlic and stir fry in high heat. Make sure it does not burn. Keep stirring so that it does not stick to the botton of the pan.

Now add green onions and bell pepper.Saute till it looks fried.Once done, add soy sauce, ketchup, chilli paste and stir for 3 mins. Now add 1 cup of water , vinegar and bring to a boil.Add the fried chicken pieces and simmer for a couple of mins. Keep stirring.Now to thicken the gravy, add 1 tbsp of corn flour mixed in water to the pan.Stir continously for 2 mins.

Chilli Chicken is ready to be served with hot steamed rice or noodles or Chappathi.

Sunday, September 19, 2010

Fish Fry ( using King Mackerel Steaks )

Things you will need:

Preparation Method:

  • Wash the the steaks well.
  • In a bowl add salt ,lime juice,onion paste,curry leaves,coriander powder,red chilli powder and black pepper powder.
  • Using about 1 tbsp water mix the powders into a smooth paste.
  • Marinate the pieces with this paste and set aside for 30 mins.
  • Heat oil in a deep-frying pan.
  • Add the pieces one at a time and deep fry in medium flame.
  • Turn the pieces over and fry .
  • Once done the steaks will have nice brown color on both sides.
  • Fried King Mackerel Steaks are now ready to serve.

Wednesday, August 4, 2010

Vegetable Manchurian - I tried!!!! I tried!!!!

I tried making Vegetable Manchurian using Vah Chef's recipe....The taste was just mind-blowing!!!!

Here's the recipe- Vah Chef's Vegetable Manchurian

Monday, July 26, 2010

Green Eggplant Fry / Vazhuthananga Mezhukupuratti

Things you will need:

Preparation Method:

  • Heat oil in a pan.
  • Add mustard seeds and wait till they splutter.
  • Now add green chillies,curry leaves and red whole chillies and stir well.
  • Once done,add turmeric powder and red chilli powder until the raw smell is gone.
  • Now add eggplant,salt and cook covered in low-medium heat for 5 mins.Stir occassionally.
  • Make sure there is no water content in the pan.
  • Do a taste test and add salt if necessary.

Green Eggplant Fry / Vazhuthananga Mezhukupuratti can now be served with warm rice and Sambharor Mambazha Pulissery.

Sunday, July 18, 2010

Moong Daal Curry

Things you will need:

Preparation Method:

  • Cook the soaked daal in a pressure cooker until well-done.
  • In a pan, heat oil.
  • Then add mustard seeds. 
  • Once they splutter, add cumin seeds.
  • Now add onion,garlic,green chillies,garlic (sliced), curry leaves, red whole chilli until onion turns golden brown.
  • Grind Coconut, Cumin seeds (few), and garlic to a fine paste.
  • At this point add the cooked daal, ground paste, turmeric powder and chilli powder.
  • Mix well and cook with the lid closed on low-medium flame. Add water to bring it to desired consistency.
  • Stir occasionally to ensure the bottom does not burn.
  • Now add salt to taste and mix well.
  • 'Moong Daal Curry' is now ready to be served with Chappathi or Rice.

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