PEPPER CUMIN FISH CURRY

Here is a recipe of a simple peppery fish curry made with few basic ingredients always available in your kitchens.

Ingredients:
Fish ... 250 gms
Onion .... 1
Tomato ... 1
Garlic ... 1 tbsp (crushed coarsely)
Pepper powder.... 1 tsp (you can add more if you like it spicier)
Cumin seeds ...... 1 tsp (crushed )
Turmeric powder ... 1/2 tsp
Salt ................. to taste
Oil ............. 4-5 tbsps
Coriander leaves .. handful

Method:
1. Wash the fish slices and marinate them with salt and a little turmeric powder.
2. In a pan or chatti, heat the oil and saute the onions until translucent.
3. Tip in the tomatoes and garlic and simmer until they get cooked.
4. Add a cup of water and the pepper, cumin and turmeric powders.
5. Put the fish pieces in the gravy and simmer until the fish is cooked. It takes 10 -12 minutes.
6. If you need gravy you can add half a cup of water again.. Add coriander leaves in the end.

Recipe Source - You Too Can Cook

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Doi Maach (Bengali Fish Curry)

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RAW MANGO RICE

Delicious and tangy rice dish made with grated raw mango. You may use the left over rice too.
It can be served with any curry or relished with papad and raita.

Ingredients:
Cooked rice .... 2 cups
Grated raw mango ... 1 cup
Ginger .... 1 tsp
Garlic ..... 1 tsp
Mustard seeds .. 1 tsp
Cumin seeds .. 1 tsp
Dry red chillies .. 2
Curry leaves ... few
Asafoetida ... 1 pinch
Peanuts ...... 1 tbsp
Turmeric powder .. 1/8 tsp
Green chillies ... 2
Coriander leaves .. handful
Salt ... to taste
Oil... 2 tbsps

Method:
1. Cook the rice adding a little salt. Set aside.
2. Heat oil in the pan and add the mustard seeds, cumin seeds, curry leaves, asafoetida, dry red chillies and the peanuts.
3. When they crackle, add the ginger garlic pastes and slit green chillies and saute.
4. Next add the grated mango and saute for half a minute.
5. Tip in the rice and add the salt and turmeric powders.
6. Stir everything to mix well and add the coriander leaves.

Check out the video

POHA KHEER / AVAL PAYASAM

This is a very easy kheer recipe that can be made in a jiffy when you are short of time to make any elaborate dessert. It can be relished anytime even for breakfast. You can use sugar or jaggery.. My personal preference is jaggery in this particular kheer.

Ingredients:

Poha / flattened rice / aval  ... 1 cup
Milk ........... 2 cups

Jaggery or sugar ........ 1/2   cup

Cardamom powder ... 1/4 tsp

Salt ... one pinch 

Nuts .... for garnishing 

Ghee .... 1 tbsp

Method:

1. Heat ghee in a pan and saute the flattened rice until you get a nice aroma.

2. Add 2 cups milk, pinch of salt, cardamom powder and simmer to cook.

3. Cook the jaggery in one and half cups water, strain it and add to the kheer.( If you are adding sugar then you can directly add it to the kheer but you will require more milk or add a cup of water.)

4. When the poha is cooked and the kheer thickens serve it hot or cold  garnished with chopped nuts.

Note: You can even add raisins if you like. The consistency and the sweetness can adjusted be as per your liking.

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Oats Ada Pradhaman

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AVAKKAI PICKLE / AVAKAYA PACHADI / ANDHRA MANGO PICKLE

This is my favourite pickle so spicy and delicious. I have childhood memories attached to it. Always my friend's mom used to make for us many varieties apart from avakkai.. After marriage I started making it at home. Andhra pickles are very spicy.But the chilli level reduces a bit as time goes by if you make a large quantity to last for the whole year. Some also add chana to this pickle too. If you don't like it so spicy you can reduce the quantity of chillies.

Ingredients:
Raw mangoes .... 7-8 (about 5-6 cups cut pieces)
Garlic (crushed or whole )   12 - 15 pieces
Red chilli powder .. 3/4 th cup
Mustard seed powder ..... 1/2 cup
Methi seeds powder ...... 2 tbsps
Turmeric powder ...... 4 tbsps
Salt ....... about 1/4 cup  (it helps to preserve the pickle too)
Asafoetida ... 1 tsp
Sesame oil .... 1 and 1/2 to 2 cups

Method:
1. Wash the mangoes and wipe them with a cloth. Cut them into small bite size pieces.
2. Sprinkle a little salt and spread them on a cloth. Dry them for a day or two if you have the facility or else you can leave it inside the house for few hours.
3. Lightly dry roast the mustard and methi seeds and grind them.
4. Now mix all the spice powders together and also the salt.
5. Heat oil in a pan to a smoking point and switch off the gas.
6. Add the crushed or whole garlic and asafoetida in the oil when it cools down a bit.
7. Let the oil cool down completely.
8. Mix the spice powders and mango pieces together. If making a large quantity you can layer them in the jar.
9. Pour the oil and shake it well to mix. If you want to stir it use a wooden spoon.
10. Keep the jar in the sunlight everyday for the pickle to mature.
Store it in the refrigerator when it is ready.

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Andhra Style Amla Pickle

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VATHA KUZHAMBU MASALA POWDER

This is a spicy masala powder used in many South Indian dishes to make a spicy gravy.  You can prepare it and store to use whenever required.

Ingredients:
Dry red chillies ... 300 gms
Coriander seeds .. 150 gms
Raw rice ............ 25 gms
Urad dal ............. 25gms
Toor dal ............. 25 gms
Mustard seeds ... 12 gms
Fenugreek seeds .12 gms
Pepper corns .... 25gms
Cumin seeds .... 25gms

Method:
1. Heat all the ingredients separately in a pan on low / medium flame one by one and set aside to cool.
2. Grind them together and store in an air tight jar.

Note: Be careful while roasting the red chillies. Do it on a low flame because the pungent smell can cause discomfort.

Recipe Source - You Too Can Cook 

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Sambar Powder

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PALAK KA RAITA / SPINACH WITH YOGURT

Simple cool and healthy Spinach raita....

Ingredients:
Spinach / palak .... 1 big bunch ( about 3 cups finely chopped)
Green chillies .. 1-2 (crushed or chopped very finely)
Yogurt ........... 5-6 cups
Salt ........ to taste
Sugar .... 1/2 tsp (optional)
Roasted and ground cumin seed powder ... 1/2 tsp
Mustard seeds .. 1 tsp
Asafoetida .... a pinch
Oil ... 2 tbsps.

Method:
1. Wash the spinach leaves and cut them very finely.
2. In a pan heat one tbsp oil and saute the spinach for 2-3 minutes adding a little salt and crushed green chillies. Set aside to cool.
3. Whisk the yogurt adding a little salt, cumin powder and sugar (if you like it slightly sweeter taste)
4. Mix the sauteed spinach. Add a little water if you want a thinner consistency.
5. Heat the remaining oil in a pan and add the asafoetida and mustard seeds.
6. When they crackle, add the tempering to the raita.

Note: You can also add chaat masala if you like.

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AMBRIYUN JI KHATAIRN / SINDHI MANGO PICKLE

This is a Sindhi style mango pickle which is very mildly spiced compared to many other pickles or the store bought ones. It is quite close to Punjabi pickle in colour and taste as the basic masala ingredients are similar. Since it is not spicy even the kids can enjoy it. This pickle takes me back to my childhood days when we used to visit nani's place every summer holidays and would pick up pieces of mangoes from the pickle jars kept for maturing in the sunlight on the terrace and relish them.. While making the pickle make sure you wash the mangoes well and wipe them with a cloth before cutting them. If you have the facility of drying the mango pieces in the sunlight it will be good. Mix salt to the cut mango pieces and spread them on a cloth and dry them for a couple of days. After making the pickle also keep the jar out in the sun daily until it matures. Make sure the oil covers the pickle well to avoid the fungus. Use mustard oil for this pickle preferably. I had to use normal cooking oil as we do not get mustard oil in Brazil. I shall update the post with the new picture after the pickle is ready...
Here goes the recipe.

Ingredients:
Raw mangoes ..  4-5
Mustard seeds .. 1 tbsp
Methi seeds / fenugreek........ 1 tsp
Fennel seeds / saunf .. 1 tbsp
Nigella seeds / onion seeds.. 1 tbsp
Turmeric powder ... 1 tsp
Red chilli powder .... 1 tsp  (you can add more if you like )
Mustard oil ......... 1/2 cup
Asafoetida .... 2-3 pinches.
Salt  .......1  and 1/2 to 2  tbsps ( depending on the size of the mangoes. One spoon while drying them and the rest to be added while pickling )

Method:
1. Wash the mangoes well and wipe them with a cloth.
2. Cut them into slightly bigger pieces or as desired. Sprinkle about one tbsp salt and spread them on a cloth to dry in the sunlight for a couple of days.
3. You can lightly dry roast the spices or use them as it is. Just grind lightly to a coarse texture.
4. Mix the asafoetida, turmeric powder, red chilli powder and the remaining salt to the ground spices.
5. Heat the oil to a smoking point and close the gas.
6. Meanwhile in a big vessel mix the spices and the mango pieces to coat them evenly.
7. Pour the oil over them. Put the pickle in a sterilized jar. Keep it out in the sunlight everyday and give it a shake. If you want to stir it use a wooden spoon.

Note: It take a month or more for the pickle to mature. Later you can store it in the fridge and always check that the pickle should be covered with oil to avoid it from getting fungus. If needed you can follow the same method of heating the oil and add when it is cooled.

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METHI MATHIS

Flavourful and khasta methi mathis to have at tea time. They taste so good with chunda too.

Ingredients:
Whole wheat flour ... 1 cup
Maida  .................... 1 cup
Fine semolina ......... 2 tbsps
Kasoori methi ......    1 tbsp
Ajwain /carom seeds .. 1 tsp
Ghee / oil ................. 2-3 tbsps to mix in the flour.
Salt ......................... to taste
Oil .... to fry

Method:
1. Mix the flours, semolina, salt, ghee, ajwain and kasoori methi.well.
2. Take a small portion in the hand and press it to make a muthia, if it forms the shape then the ghee or oil added is perfect.
3. Knead it into a stiff dough adding water little by little. Cover it and let it rest for an hour.
4. Take small marble sized dough and press with fingers or roll lightly to make roundels.
5. Heat oil in a pan and reduce the flame. Fry the mathis on low flame until crisp to a nice light golden colour . Don't let them become brown. You can increase the flame to medium in between just for a little time and bring back to low again.
6. When the mathis are crispy and done you will notice that they sink down in the oil pan.  Remove them on a paper towel to let them cool. Store them in an air tight container.

Watch the video

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CHETTINAD FISH FRY MASALA POWDER

Making spice powders at home is always a better thing because the home made powders are fresh and have a nice aroma. The spice levels also can be adjusted as you like it. I  love with Chettinad Cuisine for its spicy and flavourful dishes. Here is a masala powder for fried fish.


Ingredients:
Cumin seeds .. 1 tbsp
Fennel seeds ... 1 tbsp
Coriander seeds . 2 tbsps
Pepper corns .... 1 tbsp
Dry red chillies ... 6-8  (add more if you like spicy food )
Turmeric powder .. 1/4 tbsp
Salt .....  1 tbsp  (optional  as  you can add it later while marinating the fish)


Method:
1. Take a pan and dry roast all the ingredients for half a minute until you get a nice aroma.
2. Cool them and grind them to a fine powder. Add turmeric powder and salt if you are adding and grind again to mix well.
3. Sieve it and grind the remaining left overs again to get a really fine powder. Only the fine powder sticks well to the fish pieces.
4. Cool it and store in a clean dry jar.

Recipe source - You Too Can Cook

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AMBRIYUN JI MITHI KHARAIRN / SWEET MANGO PICKLE / MITHI AMBRI

Sweet mango pickle is a nice accompaniment with parathas, puris, koki, theplas.. Kids love it too. The process of making it is very simple.

Ingredients:
Raw mangoes ... 2-3
Sugar ...... 3/4 cup
Water .... 2 cups
Dry whole red chillies .. 2-3
Bay leaf ... 1-2
Cinnamon stick .. 1 piece
Cumin seeds ... 1/2 tsp
Black cardamom... 1
Green cardamoms .. 3 - 4
Nigella seeds / onion seeds .. 1/2 tsp
Red chilli powder .. 1/4 tsp
Vinegar .... 1 tbsp (optional)
Salt .. 2 tsps

Method:
1. Wash the mangoes well. Peel the skin and cut them into thick strips.
2. Sprinkle salt over them and spread them on a cloth. Dry them in the sun for a day or two.
3. In a pan take the sugar, pour 2 cups water and bring it to a boil. If the mago pieces are bigger in size add half cup more.
4. When the sugar melts and it starts to bubble, add the mango pieces.
5. Now add all the whole spices mentioned in the list one by one.
6. Tip in the turmeric powder and red chilli powder and continue to stir until it thickens and the mango pieces become translucent.
7.Stir in the vinegar after it cools. I did not add any.

Note: The sugar content should be adjusted according to your liking and the sourness of the mangoes Keep tasting in between and add more if required.

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