Thursday, January 30, 2014

KERALA FISH CURRY



This is a spicy and tangy fish curry from Kerala. Use any fish like King fish, pomfret or even sardines for this curry. Even the fish head cooked this way tastes really good. Serve it with plain rice and fried appalams. 
Recipe Courtesy - Pristy Sajeev



Ingredients:
Fish – 500 gms (1/2 kg)
Tamarind – lemon size
Mustard seeds – 1 tsp
Fenugreek seeds– half tsp
Turmeric powder – half tsp
Kashmiri Chilli powder – 1-2 tbsps ( use less if you like)
Coriander powder – 1/2 tsp
Fenugreek powder .. 1/4 tsp
Garlic - 6-8 cloves
Ginger – one inch piece
Green chillies – 2-3 ( or as per your taste)
Shallots – 10 ( you may use chopped onion instead if you don' have shallots)
Curry Leaves – a few
Oil – 2-3  tbsp (preferably coconut oil)
Salt – to taste
Coriander leaves - handful (not in the recipe but I like to add them)


Method:
1. Clean the fish, drain and keep aside.
2. Mix together the red chilly powder, coriander powder, turmeric powder, and fenugreek powder with little water, to make a smooth paste.
3. Heat oil in a traditional chatti or any pan
4. Add mustard seeds and when they start spluttering, add fenugreek seeds followed by the sliced onions, ginger, garlic, curry leaves and the paste and fry till the oil separates.
5. Now add tamarind extract and check the level of sourness according to your liking.
6. When the water starts boiling, add the fish pieces and salt. 
7. Add enough water to cover the pieces and simmer to cook.
8. When the pieces are almost cooked, increase the heat and cook till the gravy thickens and the oil is visible. 
Garnish with chopped coriander leaves.

Serve hot with plain rice and appalams.

Tips:
If you want to keep this curry more than a day, at room temperature, it's better to avoid coriander powder.
The addition of raw coconut oil and fenugreek powder at the end,does magic to the texture and taste of this curry. If you really like coconut oil, go ahead and add one more spoon and a little bit more fenugreek powder.

Tuesday, January 28, 2014

KEEMA PAKORAS ( Mince Meat Fritters)



Pakoras are relished by one and all specially on a rainy day. Have you ever tried making them with mince meat ? If not you must give it a try. I have used chicken keema in this recipe.. you may use mutton keema or minced beef also. Vegetarians can replace it with soya granules. We can make use of the left over keema also. Take care while mixing the batter and add the water according to the consistency of keema.

For chicken keema:



Onions ...... 1 chopped finely
Chicken mince .. 100 - 150 grams
Turmeric powder ... 1/8 tsp
Cumin powder ...... 1/4 tsp
Coriander powder .. 1/4 tsp
Ginger garlic paste ... 1 tsp each
Red chilli powder ..... 1/2 tsp
Garam masala ....... 1/2 tsp
Salt ... to taste
Oil ..... 2 -3 tbsps
Heat oil in a pan and stir fry the onion, ginger, garlic. Add the chicken mince and saute until it changes colour. Add all the spice powders and salt. Set it aside to cool.

For the Pakoras:
Besan / gram flour ... 1 cup
Keema ................ 1/2 cup
Onions ............. 1/4 cup (finely chopped)
Green chillies .... 2-3 (finely chopped)
Coriander leaves .. handful (chopped)
Mint leaves ......... few (chopped)
Baking soda ....... 2 pinches
Cumin seeds ...... 1 tsp
Red chilli powder .. 1/2 tsp (as per your taste)
Salt ................. to taste
Oil .............. to fry

Method:
1. Mix all the ingredients together (except oil) adding a little water to make a thick batter.


2. Heat oil in a kadai / frying pan.

3. Drop small quantities of batter and deep fry until crisp and golden brown.
3. Serve with chutney or sauce.


SEYALA MAANI ( Green Masala Rotis)




This is a Sindhi breakfast dish, usually made from left over rotis. They are broken into pieces and cooked with flavourful green masala made with fresh coriander and mint leaves.

Ingredients:
Rotis ....... 6-7 (you may use the left over rotis)
Coriander Leaves.....1 cup
Mint leaves .............. 1/2 cup
Green Chillies............2-3
Onions........................1 chopped
Tomatoes...................1 chopped
Garlic..........................7 to 8 cloves
Ginger .......................1 inch piece
Salt..............................to taste
Red Chilli Powder.....1/2 tsp
Turmeric Powder.....3/4 tsp
Coriander Powder....1 to 2 tsp
Cumin powder ...... 1 tsp.
Garam masala ........ 1/2 tsp (optional)
Oil ................... 2-3 tbsp.
Method:



1.Grind coriander leaves, mint leaves, onion, tomato, green chillies, ginger and garlic. ( Grind coarsely)

2. In a pan pour the oil and saute the green masala for a few minutes.
3. Add the dry masalas and salt and mix well. Pour 2 cups water and let it boil.( If using left over rotis then add a little more water)

4. Break the rotis into small pieces and stir into the masala. Check the salt and let it cook on low flame until the rotis are cooked.

5. Sprinkle garam masala on top and pour a little hot oil on it.
Serve immediately.

For variation you can also make chapati rolls using this masala.
(Will add the recipe soon.)


Monday, January 27, 2014

KEEMA PARATHAS



Ingredients:
Keema ..... 1/2 Kg. (Mutton or Chicken)
Onions ..... 2 large
Ginger-garlic paste ... 1 tbsp.
Green chillies .. 2 (finely chopped)
Coriander powder ..1tsp.
Jeera powder .......... 1 tsp.
Garam masala ......... 1-2 tsp.
Amchoor powder .... 1 tsp.
Salt ........................... to taste
Red chilli powder ....1/2 tsp.
Oil & Ghee
Wheat flour.............. 2-3 cups
Ajwain ..................... 1tsp.
Eggs ..................... 2 (beat with a pinch of salt) ....Optional


Method:
1. Wash the keema and squeeze out the water completely.
2. In a pan heat a little oil and fry the onions till golden brown.
3. Now add the ginger garlic paste, green chillies and a little water to cook the onion.
4. Add the mince, salt and the dry masalas. Stir fry sprinkling little water from time to time until the keema is cooked to a very dry consistency. Let it cool.( You can sprinkle a little kasoori methi if desired)

5. Knead the flour adding a little oil, ajwain and salt.

6. Roll out 2 thin chapatis (one slightly bigger than the other).

7. Spread the prepared mince mixture on the bigger chapati, pour a little egg batter with a spoon.

8. Place the small one on top and seal the edges. Roll again carefully.

9. Roast them on a griddle pouring a little oil or ghee
.
10. Serve hot with chutneys, pickle or dahi.


KESARIA PARATHA



Ingredients:
Wheat flour ..... 3/4 cup
Maida ............. 1/4 cup
Dessicated coconut .. 1 tbsp.
Paneer chena or grated paneer .. 2-3 tbsp.
Saffron ................... a pinch (Soaked in warm milk)
Cardamom powder ...... 1/8 tsp.
Ghee
Salt

Method:


1. Knead ata and maida adding a little ghee, paneer, coconut, cardamom powder, saffron and salt to taste.You can use milk/water to knead. Set aside for a couple of hours to bring out the colour of saffron.
2. Roll out the parathas and roast on a griddle adding a little ghee.
Can be served with any curry. A different kind of paratha for your next party.



Monday, January 6, 2014

SINDHI PHAKKI


Sindhi phakki is a very traditional and age old recipe that we have learnt from our ancestors.. This was served as an accompaniment along with Sindhi Daroon (daru) during the ceremonies. It has healthy nuts, sweet toffees and mints which are broken into pieces. As a shagun this is also distributed among relatives during the weddings. Preparing this also was one of the rituals. As it is time consuming many ladies would get together to do it. 

Pistachios - Half cup(Sliced)
Almonds - Half cup(Sliced)
Strong pepper mints - One-fourth cup (Broken onto small pieces)
Lump sugar/ misri - One-fourth cup (Broken into small pieces)
Colourful toffees - 1 cup of various colours and flavours like fruity, orange, pineapple, kala khatta etc.(Broken into pieces)
Cardamoms - 3-4 tablespoons(Crush lightly and remove the seeds. Only seeds are to be used)
Shah jeera or Saunf - 3-4 tablespoons(Dry roast it lightly and let it cool before mixing. This ingredient is optional)

Preparation:


Mix all the ingredients together and store in an air tight container.



Sindhi Phakki packed beautifully for distribution to friends and relatives during wedding ceremonies.