Chettinad Shrimp Pepper Curry

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Chettinad Shrimp or Prawn pepper curry is one of the most spiciest and aromatic dish in the world. This recipe that I got from my mom is perfect if you want to indulge in some ‘hotness’. It tastes best with rotis or plain rice. Continue reading

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Mutton Biryani

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Biryani is a popular dish loved by many. In our home, a weekend isn’t complete without a biryani. Each time i make it, I try out different recipes and methods from different people. This one is from my dear friend Kathija Naseem’s Mom, who is an amazing cook.

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New York Style Vegetable Pizza

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Homemade Pizza is delicious. It can also be a fun filled weekend project with your little kids.
As soon as I joined the Baking partners, I was in awe with the previous challenge that i missed. It was the Thin Crust Vegetable Pizza which I really wanted to get my hands on for a long time.
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Gobi Manchurian

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Gobi Manchurian or Cauliflower Manchurian is a vibrant dish from the Indo Chinese Cuisine. It is said to have been developed by the small Chinese community that has lived in Kolkata (formerly Calcutta) for over a century. Batter fried Cauliflower florets are tossed in to the Manchurian sauce, a sweet & salty brown sauce which is made by the delectable fusion of the basic Indian ingredients along with the Chinese Condiments to suite the Indian tastes! It is a good side for Fried Rice.

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Crab Curry / Nandu Curry

Seafood lovers this crab curry would definitely be a treat for your palate. It is made in an authentic way with Dungeness crab & tastes heavenly with just plain white Rice. Here is the recipe..

Ingredients
Crab 1 (2lb with Shell)
Onion 2
Tomato 2
Fenugreek seeds 1 tsp
Chilli powder 1 tbsp
Coriander powder 1 tbsp
Salt required

To Grind
Cumin 1/2 tbsp
Fennel 1/2 tbsp
Pepper 1 tbsp
Garlic 6
Coconut 1 Cup
Green Chillies 2
Turmeric powder 1/4 tsp

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Directions
• Take a big pot. Heat little oil. Add Fenugreek seeds and roast it.
• Add Onions and sauté it to golden brown.

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• Grind all the ingredients listed under To Grind to a paste with little water.

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• Toss the grounded mixture to the roasted Onions. Sauté it for few minutes.
• Add the chopped Tomatoes and continue to cook.

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• Add Chilli powder, Coriander powder and required salt. Cook it along with the tomatoes.
• Now add 2&1/2 to 3 Cups of Water. Let it boil.

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• Add the cleaned, de shelled crab in to the boiling curry. Cook covered for a good 15-20 mins in a medium flame.

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• Remove the lid and cook till the gravy thickens.
• Serve it hot with Rice!

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Mutton Sukka Varuval/ Mutton Chukka

Mutton Sukka is a popular dish of South India. Tender Mutton is cooked along with spices to form a dry curry. Many crave for this mouth watering Mutton Sukka from a famous restaurant called ‘Konar Kadai’ in my hometown Madurai. This Spicy dry curry is delectable with Curd rice or any Roti!
Here is the recipe..

Ingredients
Mutton 1 lb
Water 1-1&1/2 Cup
Onion 1 large, finely chopped
Curry leaves 2-3 Sprigs
Coriander leaves 2-3 tbsp
Ginger garlic paste 1 tbsp
Cinnamon 1″ stick
Cloves 3
Bay leaf 1
Fennel 1/2 tsp
Cumin 1/2 tsp
Chilli powder 1-1&1/2 tbsp
Coriander powder 1 tbsp
Pepper powder 1/2 tsp
Salt required
Oil required

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Method
• Wash and pressure cook Mutton with salt and Water until its tender.
• Take a wide pan. Heat oil. Add Cinnamon, Cloves, Fennel, Cumin, Bay leaf & Curry leaves.
• Add Onions and sauté it to golden brown.
• Add Ginger Garlic paste. Cook it till the raw smell goes away.
• Now add Chilli powder & Coriander powder. Sauté it for few mins.
• Toss in the pressure cooked Mutton along with the water.
• Adjust the salt taste.
• Cook it till the gravy thickens to form a dry curry. Add Pepper powder & Switch off the stove.
• Mutton Sukka is ready to be served with Rice/Curd rice/Roti!

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Tips
• Don’t add lots of water while pressure cooking Mutton. Cos we are making a dry roast here. Add enough water for the Mutton to just immerse.

Gobi Paratha

Gobi Paratha is a healthy flat bread stuffed with grated Cauliflower and Spices. It tastes divine with plain Yogurt & Pickle. Here is the recipe..

Prep time: 15 mins + dough resting time
Cooking time: 30 mins
Yields: 5-6 Parathas

Ingredients

For the Dough
Wheat flour 1&1/4 Cup
Salt pinch
Water required

For the Stuffing
Cauliflower 3 Cups, grated
Cumin 1/2 tsp, crushed
Ginger 1 tsp, grated
Garlic 1 tsp, grated
Green chilli 1, finely chopped(optional)
Chilli powder 1 tsp
Coriander powder 1 tsp
Amchoor powder 1/2 tsp
Coriander leaves 2 tbsp
Salt required
Oil required

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Method
• Take wheat flour is a mixing bowl. Add salt. With required water knead them to a soft, yet firm pliable dough. Cover it with a wet cloth and let them sit for an hour.
• Take a wide pan. Heat little oil. Add crushed Cumin.
• Add the grated Ginger & Garlic. Sauté it for a while.
• Now toss in the grated Cauliflower along with Chilli powder, Coriander powder, Amchoor powder and Salt.

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• Sauté it for few mins till the Cauliflower is cooked.
• Add the chopped Coriander leaves and Switch off the stove.

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• Let it cool.

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How to stuff Gobi to Parathas?
Method 1
• Take 2 medium sized balls. Roll them. Place little stuffing on one of the paratha.

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• Cover it with the other. Seal the corners. Roll them again gently.

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Method 2
• Take a small ball. Roll it to a small circle. Place the stuffing in the center. Close it and roll them again gently.

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• Heat a Tawa. Drizzle little oil. Add the rolled paratha. Cook till you get brown spots on both sides.

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• Serve hot with Yogurt and Pickle!

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Tips
• Add a pat of Butter to enhance the flavor of Gobi Paratha.

Vegetable Egg Fried Rice

Fried Rice is a Universal dish. It is usually made from the steamed rice(cooled or left over rice)stir fried in a hot wok, along with the Vegetables, Egg & Meat(optional). It is flavored by the Soy sauce. There are different varieties of fried rice throughout the world like Hokkien or Fujian fried rice, Bai cha, Thai fried rice, American fried rice, Cha-Han, Burmese fried rice, Hawaiian fried rice to name a few. This is a very simple fried rice recipe where I have used White rice, vegetables & eggs. Definitely you cannot go wrong with this recipe. 🙂

Ingredients
Rice 1 1/2 Cup
Onion 1, finely chopped
Cabbage 1 cup
Mixed Vegetables (Carrot, Beans, peas) 1 Cup
Ginger garlic paste 1 tsp
Eggs 2
Soy sauce 1tbsp (add more depending on your taste)
Pepper & Salt req
Green onions 3 tbsp

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Method
• Cook Rice. Spread it on a plate and let it cool. (You can use leftover Rice or Chilled rice)
• Take a wide pan. Heat little oil. Add the chopped Onion and saute it to translucent.
• Add Ginger garlic paste. Cook it till the raw smell goes away.
• Add the vegetables. Cook it for few minutes.
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• Once the vegetables are cooked. Make a small well in the center. Break open the Eggs. Add the required salt. Scramble the eggs then mix it along with the vegetables. (You can scramble eggs in a separate pan if you want)
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• Toss in the cooked Rice & Combine with all the vegetables. Cook over medium heat for couple of minutes.
• Add Soy sauce. Again mix it thoroughly at medium heat for couple of mins. Switch off the stove.
• Garnish with chopped Spring onions & serve hot. Chicken Manchurian will be a perfect accompaniment to this Fried rice.

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Tips
• Make sure the rice you add is not hot. Hot steamed rice would make the fried rice mushy. Chilled Rice works best.
• You can add cooked pieces of meat to this fried rice.

Punjabi Rajma Chawal

Rajma Chawal is a popular North Indian dish, made with Red kidney beans in a thick curry full of Indian spices. It is served with Rice. This recipe is adapted from Chef In You, with little variations.

Ingredients
Red kidney bean 1 Cup
Onion 1, finely chopped
Tomato 2, chopped
Ginger 1/2 inch
Garlic 2 cloves
Chilli powder 1 1/2 tsp
Coriander powder 1 1/2 tsp
Amchoor powder 1 tsp

Dry Roast & Grind
Bay leaf 1
Cloves 3
Cardamom 1
Cinnamon 1″
Cumin 1/2 tsp
Fennel 1/2 tsp

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Method
• Soak Red kidney bean overnight or minimum 8 hours. Pressure cook with a tsp of salt for 4 whistles.( Totally depends on the variety of Kidney bean you use ). Wait till the pressure is released.
• Heat a small pan. Dry roast all the items listed under Dry Roast & Grind and make it a fine powder. Keep it aside.
• Grind Ginger & Garlic to paste. Keep it aside.
• Take a new pan. Heat little oil. ( You can add butter or ghee for a richer flavor ) Add the Onions. Sauté it to golden brown.
• Purée half of the sautéed Onions. Keep it separately. ( You can purée all the Onions if you want ).
• To the rest of the onions in the pan, add the Ginger-garlic paste. Sauté it till the raw smell goes away.
• Add the puréed Onion to it and cook for few minutes.
• Purée the chopped Tomatoes and toss it in to the pan. Cook for couple of mins.
• Add the Chilli powder, Coriander powder, Amchoor powder & the grounded Garam masala powder. Cook till the spices get infused in the curry.
• Add the pressure cooked Red Kidney bean in to it along with the water.
• Mix thoroughly. Adjust the salt taste.
• Cook till you get the desired consistency. Garnish with coriander leaves.
• Serve hot with Rice/ Roti.

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Tips
• You can add little cream on top before you serve.
• I have used very limited spices. You can increase it according to your needs.

Kadai Paneer

Ingredients
Paneer/ Indian Cheese 1 Cup, 1″Cube
Onion 1, Cubed
Tomato 1, Chopped
Red bell pepper 1, Cubed ( any color )
Coriander seeds 1/2 tsp
Cumin 1/2 tsp
Ginger garlic paste 1 tsp
Green Chillies 2 ( optional )
Chilli powder 1 tsp
Coriander powder 1 tsp
Garam masala powder 1/2 tsp
Tomato ketchup 2 tsp

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Method
• Soak the cubed Paneer in hot water and keep it aside.
• Dry roast Cumin & Coriander seeds in a pan and crush it coarsely with pestle & mortar.
• Take a wide pan. Heat little oil. Add the crushed Cumin & Coriander seeds.
• Add the Onions & sauté it till they become translucent.
• Add Ginger garlic paste.
• Add the chopped Tomatoes. Keep sautéing it.
• Now add the Chilli powder, Coriander powder & Garam masala powder.
• Next add the Red bell pepper and req Salt.
• Remove the Paneer cubes from the hot water and toss it in to the Curry.
• Add 1/2 Cup of water & cook it in medium flame for 8-10 mins. ( Make sure you don’t burn any )
• Switch off the stove. Add Tomato ketchup, give a gentle mix. Garnish with Coriander leaves & Serve hot with Roti!

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