Tuesday, September 23, 2014

THOOMA MEI MACHI / SINDHI STYLE GARLIC FISH CURRY


This is a very simple fish preparation of Sindhi Cuisine . Garlic is the key ingredient in this recipe which gives the distinct flavour to the curry.  This fish tastes very good with fresh green garlic that we get during winter season. No onion or tomato is added to this curry  I have used Pintado fish ( Brazilian ). You can use any variety of fish available, preferably one with a center bone.

Ingredients:
Fish ....  500 gms
Garlic ... 2 tbsps
Turmeric .. 1/4 tsp
Green chillies .. 1-2
Garam masala .. 1 tsp
Coriander powder .. 1 tsp
Coriander leaves .. handful
Salt ... to taste
Wheat flour ... 1 tbsp  ( to thicken the gravy )
Oil ... 3 tbsps


Method :
1. Clean the fish slices. Marinate with a little salt and set aside.
2. In a pan heat oil and add the garlic. Saute until light brown.
3. Add the green chillies and the fish pieces. Let it fry on one side until it changes the colour. Turn the side of the fish pieces now.
4. Add the salt, turmeric powder, coriander powder.
5. Add one cup water and simmer.
6. Now mix the wheat flour in quarter cup of water removing the lumps. Stir it into the gravy carefully.
7. Sprinkle the garam masala and coriander leaves. Simmer for a minute until the gravy thickens.
I have garnished with finely chopped spring onion leaves to give the green garlic effect.

Serve it with Plain rice or phulkas.


Linking to:
First Anniversary Giveaway @ My Kitchen Odyssey 




Monday, September 22, 2014

CHANA MASALA WITH COCONUT


Chana masala with coconut .. try it !
A delicious chana preparation with South Indian flavours. 

Ingredients:
Chana / chickpeas ...  1 cup
Onion .....    1 
Potato .... 1 large or 2 small
Coconut ... 1/2 cup 
Green chillies ... 1-2
Ginger paste.... 1 tsp
Garlic paste .... 2 tsps
Curry leaves ... few
Coriander leaves .. handful
Cashew nuts ..  few
Cinnamon stick ... 1 piece
Bay leaf ......... 1-2
Cumin seeds ... 1 tbsp
Saunf / aniseeds .. 1 tbsp
Mustard seeds ... 1/2 tsp
Sour curd ... 2-3 tbsps
Coriander powder .. 2 tsps
Turmeric powder ... 1/4 tsp
Salt .. to taste
Oil ... 3 - 4 tbsps


Method:
1. Soak the chana overnight. Boil it and set aside. Save the water for the gravy.
2. Boil the potato and cut into cubes.
3. Grind together coconut, cashewnuts, green chillies, ginger, garlic, cumin seeds and saunf adding a little water.
4. In a pan heat oil and add the cinnamon and bay leaf. When you get the aroma of the spices, tip in the finely chopped onion and saute until golden brown.
5. Now add the ground masala paste and saute for a few minutes. 
6. Add the salt, turmeric powder and coriander powder.
7. when The masala paste is cooked tip in the boiled chana and potato chunks. Add one cup water and bring to a boil. Simmer for 5 minutes.
8. Finally stir in the beaten yogurt. Garnish with coriander leaves.

This can be served with practically everything ... rotis / puris / dosas / appams /rice / pulao.

The recipe is adapted from " You Too Can Cook " with some changes to suit my palete.

Linking to:
First Anniversary Giveaway @ My Kitchen Odyssey 




Sunday, September 21, 2014

BUTTER ROAST CHICKEN / GHEE ROAST CHICKEN



Butter roast chicken is a very easy dish with just a few basic ingredients. The best part of this preparation is the buttery gravy left out while cooking this chicken also can be served with rice or rotis..


Ingredients:
Boneless chicken .... 250 gms
Onion ... 1
Yogurt ... 3-4 tbsps
Ginger paste .. 1 tsp
Garlic paste ... 2 tsps
Lemon ... 1/2
Red chilli powder .. 1 tsp (you can reduce it to half )
Pepper powder ..... 1/2 tsp
Turmeric powder .. 1/4 tsp
Garam masala ... 1/2 tsp
Kesari colour ... 1 pinch (optional)
Butter .. 6 tbsps  OR  Ghee.. 3 tbsps
Salt ... to taste


Method:
1. Wash the chicken. Marinate with curd, a little salt and turmeric.
2. Heat 4 tbsps. of butter or 2 tbsps of ghee in a pressure cooker.
3. Add finely chopped onions and fry until golden brown.
4. Tip in the marinated chicken and stir fry.
5. Add all the spice powders mentioned and check the salt.
6. Now add 1/2 cup water and close the lid. Cook for 5 minutes on low flame after the whistle. (or 4-5 whistles)
7. Open the pressure cooker after it cools down.Pick out the chicken pieces.
8. Heat the remaining butter or ghee in a sauce pan and fry the chicken pieces turning the sides.
9. Squeeze out lemon juice and serve them hot with onion and lemon wedges.
10. The gravy can be served as a side dish with rotis or rice.


Note: You can also cook in a pan but the cooking time will be more ( 10 -12 mins.)

Recipe Source : You Too Can Cook

Linking to:
First Anniversary Giveaway @ My Kitchen Odyssey 

Hearth and Soul Blog Hop: September 3rd Week @ Zesty South Indian Kitchen




Saturday, September 20, 2014

CHICK PEAS SUNDAL / CHANA SUNDAL / CHANA SNACK


Chick peas or chana sundal is South India version of boiled chana snack. It is common street food specially sold in the beaches. Boiled chana is tempered and sauteed with grated coconut. I enjoy this as a light meal for brunch.

Ingredients:
Boiled chana ...  2 cups
Grated coconut ... 3-4 tbsps
Onion ...  1 small (finely chopped)
Curry leaves ... few
Dry red chillies ... 1-2
Mustard seeds ... 1 tsp
Asafoetida ... a pinch
Lemon juice ... 1 tbsp
Salt ... to taste
Oil ... 1-2 tbsps

Method:
1. Soak the chana overnight and boil them adding salt.
2. Drain and set aside.
3. In a pan add oil and add the mustard seeds, asafoetida, curry leaves and broken red chillies.
4. When they crackle, add the chana and grated coconut and saute.
5. Check for salt and add if needed. Squeeze the lemon juice and stir.
Serve warm or cold.

Recipe adapted from - You Too Can Cook
Linking to:
First Anniversary Giveaway @ My Kitchen Odyssey 




Friday, September 19, 2014

PEPPER JEERA CHICKEN


Pepper chicken has always been my favourite among chicken dishes. This can be served as a side dish or a dry version for snacking. I came across this recipe with the addition of jeera in Divya Pramil's blog, " You Too Can Cook ".   Jeera definitely adds to the flavours. I tried it out and it was super delicious, just the way I like it .. hot and spicy.

Ingredients:
Chicken ... 250 gms
Onion .... 1
Black pepper  corns  ... 1 tsp
Cumin seeds ... 1 tsp
Ginger ....... 1 inch piece  (grated)
Garlic ..... i tbsp (crushed )
Cumin powder .. 1 tsp
Turmeric powder .. 1/4 tsp
Red chilli powder .. 1/4 tsp (optional)
Cinnamon stick ... 1 inch piece
Garam masala ... 1/2 tsp
Lemon juice ... 1-2 tbsps
Curry leabes ... few
Coriander leaves ... handful
Salt ... to taste
Oil ... 4-5 tbsps

Method:
1. Clean the chicken, wash and marinate with lemon juice, turmeric and salt.
2. Dry roast and grind the pepper corns and cumin seeds separately to a coarse powder.
3. In a pan take oil and add the cinnamon stick and curry leaves.
4. When you get the aroma, tip in the ginger, garlic and sliced onion.
5. Saute until golden brown.
6.. Now add the marinated chicken, salt and saute.
7. Add the spice powders at this stage and mix well.
8. Sprinkle little water and simmer to cook.
9. When it is almost done, add the lemon juice and garnish with coriander leaves.

Note : If you want to serve as a side dish with rotis , you may add a little more onion to get more masala.


Linking to:
First Anniversary Giveaway @ My Kitchen Odyssey 




Thursday, September 18, 2014

GAJAR HALWA & MAWA PIZZA / DESSERT PIZZA


This month in our baking group " We Knead To Bake " we were asked to bake any kind of pizza with a little individual touch. I have always been amazed at the variety of dessert pizzas we get in Brazil. So I thought why not try something like that with Indian flavours. Here is the dessert pizza made with gajar ka halwa, mawa and dates. It turned out to be a hit.The same could be made in small pizza cups too for serving individually in the parties.


For the Pizza dough:
APF / maida ..... 1 and 1/2 cups
Yeast ............ ...  1 tsp
Butter ........... 1 tbsp
Salt ..... 1/8 tsp
Sugar .... 1 tbsp
Water .. 1/4 cup plus milk as needed 


Method:
1. Take 1/4 cup warm water and add sugar. Sprinkle yeast on top and place in in a warm place for a few minutes until frothy.
2. Mix salt and butter in the flour and knead adding the frothy yeast and a little milk as needed. (about 3-4 tbsps is what I added )
3. Knead inro a smooth dough and place it in a bowl. Cover it with a foil or cling film and let it rise until double.




Gajar Ka Halwa :
 See the recipe - HERE 
You will require about one cup 


Mawa :
Easy microwave mawa recipe .. see HERE
You will require about half cup

Dates .. 4-5  Cut into thin round slices for garnishing



1. Now roll out the pizza dough and place in in a greased baking tray.
2. Spread the gajar ka halwa on it .
3. Sprinkle the mawa.
4. Garnish with the dates.
5. Bake it in a pre-heated oven at 250 degrees for about 22 - 25 minutes.

Note: The time and temperature may vary a little depending on the size and type of oven used.



  We Knead To Bake - Bake # 21 @ My Diverse Kitchen 
Linking to:
First Anniversary Giveaway @ My Kitchen Odyssey 




Wednesday, September 17, 2014

COATED MASALA PEANUTS


Cruncy munchy masala peanuts makes a perfect evening snack and accompaniment for drinks. It is very easy to make and hardly takes any time. You can make these and store in an air tight jar to serve in your parties as a knick-knack...



Ingredients:
Peanuts ... 1 cup
Gram flout / besan .. 2 tbsps
Rice flour ............. 1 tbsp
Salt ...... to taste
Red chilli powder .. 1 tsp (add more if you like them spicier)
Cumin powder ..... 1 tsp
Oil ... to fry


Method:
1. Spread the peanuts in a plate. Sprinkle a little water over them.
2. Now sprinkle all the mentioned spice powders and salt. Mix with your fingers. If needed prinkle a little more water so that the peanuts get coated with the dry mix.
3. Heat oil in a pan and fry them, first on a medium flame until crunchy.
4. Cool them and store in an air tight jar.

The recipe is adapted from "You Too Can Cook " with changes in the ingredients to suit my taste buds.

Linking to:
First Anniversary Giveaway @ My Kitchen Odyssey 




Tuesday, September 16, 2014

PRAWN CURRY WITH SPINACH



As greens are very important in our daily menu I few leaves to most of the curries everyday. Even the non vegetarian dishes really taste good with spinach. I tried out prawn curry with spinach and it really tasted very nice.

Ingredients:
Prawns .. 500  gms
Onion .. 1
Tomato . 1
Green chillies .. 2-3
Garlic ......  6-7 cloves
Ginger ...... 1 small piece
Coconut ... 1/4 cup (grated)
Spinach .... handful
Turmeric powder .. 1/4 tsp
Coriander powder .. 1 tsp
Garam Masala .... 1/2 tsp
Red chilli powder .. 1/4 tsp
Lemon juice ... 1 tbsp.
Salt ..... to taste
Oil .... 4-5 tbsps


Method:
1. Clean and de-vein the prawns, Marinate them with lemon juice, salt and turmeric.
2. Grind together coconut, green chillies, garlic and ginger.
3. Heat oil in a pan and add finely chopped onion. Saute until translucent.
4. Tip in the chopped tomatoes and fry until they are cooked.
5. Now add the marinated prawns and stir fry until the colour of the prawns changes and the water is dried up.
6. Add the chopped spinach leaves and simmer for a minute.
7. Now add the ground masala paste and the spice powders. Add a little salt.
8. Stir fry for a couple of minutes until the masala gets cooked.
9. Add 1 cup of water and simmer for 4-5 minutes.

 Note:Water quantity depends on the consistency of the gravy you like. You may also make it dry if serving with rotis.


Linking to:
First Anniversary Giveaway @ My Kitchen Odyssey