Ingredients
1 medium sized onion (finely sliced)
Half bunch coriander leaves
Small bunch Pudina (mint) leaves
4 medium size Green chillies
1 inch piece of ginger
10 pods of garlic
3 pieces coconut (half inch cubes)
1 packet half litre curds (yoghurt)
4 tablespoons cooking oil
Salt to taste
Grind all ingredients except curds and onions into a fine paste.
Fry onion slices till translucent. Add ground masala and fry till raw smell is gone. Add curds and mix well. Serve with white rice, chapatis or idlis. Chilled beer adds to the lunch very well.
Tuesday, March 17, 2009
Thursday, August 28, 2008
Green Mutton Masala
Ingredients:
1 kg Mutton Chops (Always buy Goat Meat not Sheep)
3 medium sized onions (finely sliced)
1 bunch coriander leaves
Half bunch Pudina (mint) leaves
6 medium size Green chillies
1 inch piece of ginger
10 pods of garlic
1 lime
4 tablespoons cooking oil
Salt to taste
Put all ingredients except mutton, onions and lime into the mixer and make a smooth paste.
Put oil in a vessel and heat. Add onions and fry on low flame till translucent. Add green masala paste and fry on low flame till raw masala smell is gone. Add mutton and turn around till masala is coated all over the mutton. Add water to just cover mutton and cook on medium fire. Once mutton is cooked and gravy is thick add juice of half lime and stir. Mix well and remove from fire.
Goes well with thin phulkas, chapathis or white rice and salad.
1 kg Mutton Chops (Always buy Goat Meat not Sheep)
3 medium sized onions (finely sliced)
1 bunch coriander leaves
Half bunch Pudina (mint) leaves
6 medium size Green chillies
1 inch piece of ginger
10 pods of garlic
1 lime
4 tablespoons cooking oil
Salt to taste
Put all ingredients except mutton, onions and lime into the mixer and make a smooth paste.
Put oil in a vessel and heat. Add onions and fry on low flame till translucent. Add green masala paste and fry on low flame till raw masala smell is gone. Add mutton and turn around till masala is coated all over the mutton. Add water to just cover mutton and cook on medium fire. Once mutton is cooked and gravy is thick add juice of half lime and stir. Mix well and remove from fire.
Goes well with thin phulkas, chapathis or white rice and salad.
Chicken Roast (My style)
Ingredients:
1 Medium sized chicken cut into 6 pieces (I keep the skin on – it’s tastier)
12-15 medium sized cleaned Garlic pods cut into thin slices
10 dry red chillies (broken in half)
4 tablespoons pure ghee
Salt to taste
Put all the ingredients in a large heavy bottomed vessel with water just about covering the chicken. Keep turning the chicken around every now and then so it cooks evenly. Once chicken is cooked and water is completely dried out, add ghee and keep turning chicken continuously till it is nicely browned all over. Goes well with White wine, white bread and crispy green salad.
PS: Try not to overcook chicken or it will simply disintegrate while tossing around.
1 Medium sized chicken cut into 6 pieces (I keep the skin on – it’s tastier)
12-15 medium sized cleaned Garlic pods cut into thin slices
10 dry red chillies (broken in half)
4 tablespoons pure ghee
Salt to taste
Put all the ingredients in a large heavy bottomed vessel with water just about covering the chicken. Keep turning the chicken around every now and then so it cooks evenly. Once chicken is cooked and water is completely dried out, add ghee and keep turning chicken continuously till it is nicely browned all over. Goes well with White wine, white bread and crispy green salad.
PS: Try not to overcook chicken or it will simply disintegrate while tossing around.
Pork Vindaloo ( Can be substituted with Chicken or Beef too)
Ingredients:
1 kg boneless pork (Thick skinned meat with fat)
3 tablespoons Jeera ( Cumin seeds)
3 big onions
2 medium sized tomatoes
1.5 inch piece Ginger
12-15 medium sized cleaned Garlic pods
6 dry red chillies
Salt to taste
3 tablespoons White Vinegar
Method: Put all ingredients except pork and vinegar in a mixer and grind till smooth. Remove and apply the masala to meat coating well. Allow to marinate for minimum 1 hour (better if 3-4 hours). Set on fire and let cook till pork is cooked but not mushy. Add water if necessary while cooking (Don’t add too much water or masala will become thin gravy and too much cooking to dry the gravy will soften the pork too much). Once pork is cooked and masala is thick, add vinegar, toss around and remove from fire.
Goes well with chilled beer, white rice or green salad)
1 kg boneless pork (Thick skinned meat with fat)
3 tablespoons Jeera ( Cumin seeds)
3 big onions
2 medium sized tomatoes
1.5 inch piece Ginger
12-15 medium sized cleaned Garlic pods
6 dry red chillies
Salt to taste
3 tablespoons White Vinegar
Method: Put all ingredients except pork and vinegar in a mixer and grind till smooth. Remove and apply the masala to meat coating well. Allow to marinate for minimum 1 hour (better if 3-4 hours). Set on fire and let cook till pork is cooked but not mushy. Add water if necessary while cooking (Don’t add too much water or masala will become thin gravy and too much cooking to dry the gravy will soften the pork too much). Once pork is cooked and masala is thick, add vinegar, toss around and remove from fire.
Goes well with chilled beer, white rice or green salad)
Tuesday, January 29, 2008
The best things always come in small packages
Dry Prawn Chutney ( Chemmeen Chammanthi)
Dried Prawns - 1/4 cup
Grated Coconut- 1 cup
Small Onion- 4
Dry Red Chilly- 4-5 pieces
Curry Leaves- 5
Method of Preparation:
Heat a pan and fry dried prawns over medium fire, add red chilliies and small onions and sauté until its colour varies. Then grind or crush well the coconut, curry leaves, salt, with this mixture. Your mouthwatering chutney is ready.
Dried Prawns - 1/4 cup
Grated Coconut- 1 cup
Small Onion- 4
Dry Red Chilly- 4-5 pieces
Curry Leaves- 5
Method of Preparation:
Heat a pan and fry dried prawns over medium fire, add red chilliies and small onions and sauté until its colour varies. Then grind or crush well the coconut, curry leaves, salt, with this mixture. Your mouthwatering chutney is ready.
Wednesday, December 19, 2007
The greatest gift from the sea
Prawn Pickle - My mother-in-law's Sister-in-law's recipe (Kerala style)
Ingredients
500 gms small prawns (fresh)
One medium ball of Dark tamarind
6 green chillies
Salt to taste
Eastern or Everest pickle masala - One 50 gms packet
3 tablespoons vinegar
6 tablespoons oil
10 pods garlic
2 inch piece of ginger
1 small bunch curry leaves
Method
Boil prawns, tamarind, 3 green chillies with salt in a little water till prawns are cooked and a little hard
Finely chop garlic, ginger & remaining green chillies. Pour oil in pan and season ginger, garlic, chillies till smell is gone. Mix curry leaves and fry some more. Finally, add Pickle masala and add vinegar. Add to boiled prawns. Leave for 3 hours before serving. Goes well with almost anything! Yummyyyyyyy!
Ingredients
500 gms small prawns (fresh)
One medium ball of Dark tamarind
6 green chillies
Salt to taste
Eastern or Everest pickle masala - One 50 gms packet
3 tablespoons vinegar
6 tablespoons oil
10 pods garlic
2 inch piece of ginger
1 small bunch curry leaves
Method
Boil prawns, tamarind, 3 green chillies with salt in a little water till prawns are cooked and a little hard
Finely chop garlic, ginger & remaining green chillies. Pour oil in pan and season ginger, garlic, chillies till smell is gone. Mix curry leaves and fry some more. Finally, add Pickle masala and add vinegar. Add to boiled prawns. Leave for 3 hours before serving. Goes well with almost anything! Yummyyyyyyy!
The King of veggies deserves the best
(Eggplant) Brinjal Fry - The simplest and the best ever
Ingredients
3 Big round black brinjals
3 tablespoons red chilli powder
2 tablespoons dark vinegar or Lime juice
salt to taste
Method
Slice brinjals to about 2 mm thickness each
Mix all other ingredients till it makes a smooth paste
Paste on brinjal slices one at a time
Shallow fry in oil over medium flame
Serve hot with white rice and dal (lentils)
Ingredients
3 Big round black brinjals
3 tablespoons red chilli powder
2 tablespoons dark vinegar or Lime juice
salt to taste
Method
Slice brinjals to about 2 mm thickness each
Mix all other ingredients till it makes a smooth paste
Paste on brinjal slices one at a time
Shallow fry in oil over medium flame
Serve hot with white rice and dal (lentils)
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