Naranga Curry / Wild Lemon Curry / Vadukapuli Naranga Achar

 

 

Ingredients

1. Karinaranga / vadukapuli  - 1 small, cubed
2. Green chillies - 4 - 5 , sliced to rounds
3. Garlic - 10 - 15, small cloves
4. Curry leaves - 2 sprigs
5. Chilly powder - 4 - 5 tsp
6. Fenugreek powder - 1/4 tsp
7. Hing / asafoetida - 1/4 tsp
8. Mustard seeds - 1/2 tsp
9. Salt - To taste
10. Gingelly oil (nallenna) - 1.5 tbsp

Method

 

Heat gingelly oil in a pan and splutter mustards. Add the garlic cloves and saute until they turn light brown. Now add the cubed lemon pieces, green chillies and curry leaves. Give it a stir and add around 1 cup water. Bring it to a boil and add the chilly powder, fenugreek powder, salt and hing. Stir well and cook for a few more minutes. Switch off when the gravy thickens. Cool down and store in a bottle. You can use it right away but remember to use a dry spoon while serving. It will keep for 2 - 3 weeks in a refrigerator.

 

 

Parippu Vada

 

 

Ingredients

1. Vada thumara / vada parippu - 1/2 kg
2. Pearl onions - 6 - 8, chopped
3. Ginger - 2 inch, finely chopped
4. Dry red chillies - 6 - 7, sliced to thin rounds
5. Curry leaves - 1 sprig
6. Salt - To taste
7. Oil - To deep fry

Method

Soak the vada thumara or vada parippu in enough water for at least 3 hrs. Drain well. Keep aside 2 tbsp of this soaked dal. Crush the remaining vada parippu in a mixer or food processor, without adding any water, to a coarse mixture. Combine it with 2 tbsp vada parippu (that had been kept aside), chopped pearl onions, ginger,  dry red chillies, salt and curry leaves. Crush the whole mixture using your hands (nannayi njeruduka). Make small lemon sized balls from this mixture and flatten them with your palms, like a vada.  Deep fry in oil until brown on both sides. Serve hot with ketchup or any chutney.

 

Mutton Curry

Hi friends..Wish you all a very happy and prosperous new year!! Hope 2011 brings lots of happiness and joy to everyone's life...Hope you all had a wonderful Christmas too !
I was away on a 1 month vacation to India! We had a stopover at Dubai for 3 days to visit my sister and family. We visited Lakshmi and her cute baby boy too. They both are doing good. Overall we had a great time but the trip was so hectic that I guess I will be relaxing for the next two months. Lots of things to catch up now!
Though I had been super busy in Kerala, I managed to photograph a few of my mother’s and MIL’s nadan recipes which I will post over time. And today I am posting a nadan mutton curry recipe which is a personal favorite of mine and definitely you would love it too….

Ingredients

1. Mutton Curry - 1/2 kg, cubed
2. Pearl onions - 1/4 kg
3. Ginger - 3 inch piece, roughly chopped
4. Garlic - 10 small cloves
5. Green chillies - 2
6. Tomato - 1 small, chopped
7. Curry leaves - 1 - 2 sprigs
8. Turmeric powder - 1/2 tsp
9. Chilly powder - 1 tbsp
10. Coriander powder - 1.5 tbsp
11. Pepper powder - 2 tsp
12. Garam masala powder - 2.5 tsp
13. Mustard - 1/2 tsp
14. Salt - To taste
15. Coconut oil -  1.5 tbsp

Method

1. Crush the pearl onions, ginger, garlic and green chillies in a mixer.

2. Heat 1 tbsp oil in a pressure cooker. Add in the crushed mixture and saute until they turn light brown. Add the tomatoes and saute for a few minutes. Now add the turmeric powder, chilly powder, coriander powder, pepper powder and garam masala powder. Stir for a few seconds. Add the mutton pieces and enough salt. Stir for 1 - 2 minutes and add enough water. Cover with the lid and pressure cook for about 2 - 3 whistles. Bring down the heat and cook for 15 minutes. Remove from heat. Open the pressure cooker when the pressure releases and taste check for salt. Add 2 pinches of garam masala and mix well.

3. Heat oil in a small pan and splutter mustards. Throw in a few curry leaves and pour this tadka over the curry. Keep aside for 30 minutes before serving. Serve hot with chapathi, rice, appam, paratha or even dosa/idli.

 

Tips:

 

1) You can add around 1/2 cup coconut milk to this curry for an extra taste. Add it after opening the pressure cooker and heat at low flame for around  5 mts. Switch off.

 

2) You can replace the pearl onions with two medium sized onions.

Palmiers / Elephant Ears

 

Puff Pastry  Sheet - 1 ( I used Pepperidge Farm puff  pastry sheet)

Sugar - 3/4 cup or as required

 

Thaw the puff pastry sheet for about 45 minutes.

 

Sprinkle half of the sugar evenly on a clean work surface, Place the puff pastry sheet on top, and sprinkle the remaining sugar evenly.

 

Roll out the dough gently into a 17 x 13 rectangle, about 1/8 inch, continually coating both sides with sugar and being careful not to press too hard around the edges. Trim the outermost edges with a sharp knife.

 

 

 

With your fingers, roll up one side as tightly as possible into a cylinder, being  careful not to stretch out the dough and stopping when you reach the middle. Repeat on the opposite side until you have two tight cylinders that meet in the middle . Wrap tightly in plastic and freeze until firm, about 15 minutes.

Using a sharp knife, cut dough crosswise into 3/8 inch thick slices. Place slices on ungreased baking sheets, about 2 inches apart, and flatten firmly with with the palm of your hand. Cover with plastic wrap, and refrigerate for 1 hour. Preheat the oven to 375 F.

 

 

Bake for 5 minutes, reduce oven temperature to 350 F. Using an offset spatula, flip the palmiers over, bake until pastry is golden brown and well-caramelized, about 10  - 12 minutes more. Using the spatula, immediately transfer to a wire rack to cool completely, shiny side up. Keep in an air-tight container at room temperature for up to 3 days.

 

 

 

 

Recipe Source - Martha Stewart’s Baking Handbook

Prawn / Chemmeen Biriyani

Ingredients ( Serves 3 - 4)

 

Marinade

1. Prawns - 30 - 35 ( Around 400 g)
2. Turmeric powder - 1/2 tsp
3. Chilly powder - 1 tsp
4. Pepper powder - 1/2 tsp
5. Salt - As required

For the masala

1. Onion - 1 large, thinly sliced
2. Tomato - 1 medium, chopped
3. Fresh ginger-garlic paste - 2 - 3  tsp
4. Green chillies - 7 - 8, seeded
5. Turmeric powder - 1/4 tsp
6. Chilly powder - 1/4 tsp
7. Coriander powder - 2tsp
8. Garam masala - 1.5 tsp
9. Mint leaves - 1/4 cup, chopped
10. Cilantro - 1/4 cup, chopped
11. Salt - To taste
12. Oil - As required

Method

1. Clean and wash the prawns. Marinate the prawns with the ingredients under marinade for at least 2 hrs in a refrigerator. Shallow fry the marinated prawns in oil until done. It won’t take more than 3 - 4 minutes on each side, at medium-low heat. Drain on to a paper towel.

 

 

2. In the same pan, add thinly sliced onions. Stir-fry until they turn light brown at medium heat. Now add ginger-garlic paste and green chillies. Stir fry for a few more minutes. Add turmeric powder, chilly powder, coriander powder and garam masala. Stir-fry for a few seconds and add the chopped tomatoes. Cook until the tomatoes get mashed up. Now add 1/2 cup water and mix well. Bring to a boil and add the fried prawns. Cook for a minute and add the chopped cilantro and mint. Taste check for salt. Switch off.

 

Cooking Rice

Basmati rice - 2 cups

    To cook rice I usually follow the draining method. Soak the basmati rice for around 30 mts. Drain and keep aside. Boil water in a deep vessel. To the boiling water add ghee – 2 tsp, whole spices (peppercorns- 10, cloves – 6, cardamoms - 2, bay leaves-2, cinnamon - 2, fennel seeds – half tsp, star anise- 2 and mace - 3). I usually add lots of whole spices. Add enough salt. The water should be slightly salty. Now add the soaked rice and cook it to the perfect consistency. It will take around 15 - 20 mts at medium heat.  Drain the water and allow the rice to cool.

To Garnish

Onion - 1 medium, sliced very thin and deep fried in oil/ghee till brown

Cashews and raisins - 1/4 cup deep-fried in oil / ghee

Cilantro - 1/2 cup

Mint - 1/2 cup

Layering

For layering you need a cookware which can be put on stove or which is oven-safe.

Smear the base of the cookware with ghee. Then add the fried onions, cilantro, cashews, raisins, mint leaves and prawn masala. Now add the cooked rice and repeat the process. You can sprinkle some fennel powder or biriyani masala and a little ghee on each layer. The topmost layer should be that of rice with the items under garnish.  Now seal the cookware with an aluminium foil (so that moisture won’t escape), cover with its lid and bake it at 350 F for around 10 - 15 mts (depending on the cookware you use). If you are planning to keep it for long, cook the rice only till it is 95% done or so. If you are using stovetop keep it at low flame for around 5 - 10 mts. Serve hot with boiled eggs, biriyani chammanthi, raita, pappad and lemon pickle. This recipe serves around 3-4 people.

Moru Kachiyathu / Seasoned Buttermilk

Ingredients

1. Curd - 1/2 litre (Blend the curd with enough water in a mixer)
2. Ginger - 1/4 inch, chopped
3. Pearl onions - 3 - 4, sliced
4. Garlic - 2, chopped
5. Green chillies - 2 - 3, slit
6. Curry leaves - 1 sprig
7. Turmeric powder - 1/4 tsp
8. Chilly powder - 1/4 tsp
9. Fenugreek seeds - 1/4 tsp or 1-2 pinches of fenugreek powder
10. Dry red chillies - 2
11. Salt - To taste
12. Coconut / vegetable oil - 2 tsp

Method

Heat 2 tsp oil in a pan. Splutter mustards, fry dry red chillies and lightly brown the fenugreek seeds. Now add ginger, garlic and pearl onions. Fry until they get lightly browned and then add the green chillies and curry leaves. Stir for a minute. Turn the flame to low. Add turmeric powder and chilly powder. Immediately add the butter milk and mix well. Stir continuously until it is heated through and steam starts coming out. Do not let it boil. Add 1-2 pinches of fenugreek powder(if you did not add fenugreek seeds before). Taste check for salt. Remove from fire. Serve with hot rice.

Tomato Fish

Ingredients

1. Tilapia or any other fish fillet - 2

2. Corn flour - 2 tbsp

3. Chilly powder - 1/2 tsp

4. Pepper powder - 1/2 tsp

5. Salt - As required

For the sauce

6. Butter - 1 tbsp

7. Onion - 1 small, roughly chopped

8. Tomato - 2 small, roughly chopped

9. Garlic - 5 - 6

10. Fennel seeds - 1/2 tsp

11. Bay leaf - 1

12. Tomato ketchup - 1 tsp

13. Worcestershire sauce - 1 tsp

14. Soy sauce -1 tsp

15. Pepper powder - 1/2 tsp

16. Salt - To taste

Method

1. Clean and wash the fish fillets. Make fine gashes on the fish. Mix corn flour, pepper powder, chilly powder and salt  and sprinkle on the fish fillets.

2. Heat oil in a pan and shallow fry the fish. Cover and cook the fish pieces. When the fish pieces are 3/4th done, transfer them to a baking dish.

 

To prepare sauce

1. Put onion, tomato, garlic, bay leaf, fennel seeds, salt and 1/2 cup water in a pressure cooker. Cook for 1 whistle. Cool down. Remove the bay leaf. Blend to a puree in a mixer.

 

2. Heat butter in a pan. Add the puree and cook till it thickens. It takes about 15 - 20 minutes at medium heat. Add the sauces and pepper powder. Check for salt. Remove from heat. Add 1/4 - 1/2 tsp sugar if this sauce tastes sour. Spread the sauce on the fish fillets. Cover the fish completely. Sprinkle grated cheese and bake / grill on a hot oven till cheese melts. Serve hot.

 

 

 

Recipe Source - Favorite Non Vegetarian Dishes by Anu Kshetrapal

Mushroom Rice

Ingredients

1. Basmati Rice - 2 cups
2. Mushroom - 300 gm
3. Onion - 1/2 medium, chopped
4. Tomato - 1 small, pureed
5. Green chillies - 2, seeded and slit
6. Ginger - garlic paste - 1 tsp
7. Turmeric powder - 1/4 tsp
8. Chilly powder - 3/4 tsp
9. Garam masala - 3/4 tsp
10. Whole garam masala - Cardamom - 2, Cloves - 6 - 7,  Cinnamon stick - 1 inch, Bay leaves - 1-2
11. Salt - To taste
12. Oil / ghee / butter - 1 tbsp

Method

1. Wash the mushroom slices and chop them.

   Wash the rice and soak for at least 30 minutes. Drain and keep aside.

2. Heat oil / ghee at medium heat and add whole spices. Stir for a few seconds and add ginger-garlic paste, chopped onion and little salt. Stir-fry until onion turns light brown. Add tomato puree, saute until oil separates. Add the masala powders, enough salt and chopped mushrooms. Water will ooze out from the mushrooms. Stir-fry until the water evaporates. It takes about 6 - 8 minutes at medium heat.

3. Now add the rice. Stir-fry for a few minutes.

 

 

4. Add 4 cups of warm / hot water to the rice-mushroom mixture. Add enough salt. Bring it to a boil and cook covered at medium-low heat until water is absorbed and rice is fully done. OR You can transfer this mixture to a rice cooker and cook. Gently fluff the rice using a fork and transfer to a serving dish.

Pressure Cooker Method

Pressure cooker procedure - Transfer the whole mixture to a pressure cooker after step 3 and add 4 cups of warm/hot water to it. Add enough salt. Give it a mix. Let the mixture come to a boil. Close the pressure cooker with its lid and cook at medium heat. When steam starts coming out continuously and profusely from the vent, put the pressure cooker weight and switch off the stove. Open the pressure cooker when the pressure releases or after 15 - 20 minutes. Fluff the rice with a fork and transfer it to a serving bowl. Enjoy this delicious mushroom rice with raita and pickle.

 

Tandoori Chicken with Green Chutney

 

 

Tandoori chicken is one of the most popular dishes in Indian cuisine. Chicken is marinated with yoghurt and some spices and is cooked at a very high-temperature in a Tandoor or clay oven. It is  is mostly found in menus in Indian restaurants all over the world. Here I have used Vah chef’s recipe with some modifications and the method is from Food for 7 stages of life. You can find Radhika’s recipe and method here. I used to bake it at around 400 - 450 F before but this method calls for baking it at 500 - 550 F. Baking at a higher temperature makes the chicken slightly crispy but juicy inside, which makes it much tastier. Green chutney is an excellent combination with tandoori chicken, you can find its recipe below. You will never have cravings for the restauranty tandoori chicken if you taste this one. Prepare and enjoy!!

 

Ingredients

1. Chicken Drumsticks - 6
2. Ginger-garlic paste - 2 tsp
3. Turmeric powder - 1/4 tsp
4. Red chilly powder - 2 - 3 tsp
5. Pepper powder - 1/2 tsp
6. Coriander powder - 1 tsp
7. Kasoori methi - 1/2 tsp
8. Lemon juice - 2 tsp
9. Cumin powder - 1/4 tsp
10. Gram masala powder - 3/4 tsp
11. Curd - 4 tbsp
12. Salt - To taste

Method

1. Mix all the ingredients under marinade except the chicken drumsticks. Keep aside.

2. Wash the chicken drumsticks. Do not remove their skin. Pat dry with a paper towel. Make 2 - 3 deep slits on the fleshy part of the chicken so that the marinade can penetrate inside the flesh. Rub the marinade all over the chicken drumsticks one by one. Remember to rub the marinade inside the slits.  Put them in the refrigerator for at least 8 hrs or overnight.

3. Preheat oven to its maximum setting. The maximum temperature that I can set in my oven is 500 F so I baked them at that temperature. Line a cookie pan with aluminum foil. Lightly grease the foil with oil. Arrange the chicken drumsticks on the foil.  Brush the chicken with oil or pour little oil on them ( this step is optional). Place the tray in the center rack of the oven. Bake it for about 12 - 15 minutes. Take out the tray carefully using your oven mitts. Turn them over and  brush/pour a little oil on the chicken pieces (this is optional). Return the tray to the oven. Bake for another 10 - 12 minutes. Take out the tray when the drumsticks are done. Be careful not to burn the chicken pieces. (The juices that surrounds the chicken would be burnt and the skin of the chicken pieces might be stuck to the foil when you take it out.) Slowly take out the drumsticks after 2 minutes using a metal spatula. Enjoy with spicy green chutney.

Green chutney

1. Cilantro - 1 small bunch

2. Mint leaves - 1/4 cup

3. Garlic - 1 clove

4. Ginger - 1/4 inch

5. Green chillies - 2 small , seeded

6. Yoghurt -  2 - 3 tbsp

7. Lemon juice - 2 tsp or to taste

8. Salt - To taste

Wash the cilantro and mint leaves. Drain well. Blend everything together in a mixer until you get a smooth paste. Adjust the salt and lemon juice. Serve immediately.

 

Chicken Kathi (Kati) Rolls

 

  These chicken kathi rolls make for a great snack or party food. Kathi roll also known as Kati Roll is a street-food originating from Kolkata, India. Its original form was a kati kabab enclosed in a paratha, but over the years many variants have evolved all of which now go under the generic name of Kati Roll. Today, pretty much any filling rolled up in any kind of Indian flatbread is called a kati roll. The innovations tend to be in two areas - the fillings or the wrap. Common variants on the filling are egg, potato, paneer, mixed vegetables and curried chicken or mutton. More exotic versions can have combinations of ingredients, or fancy curries such as Thai or Schezwan. (Source - Wikipedia). Try these easy and super-yummy kathi rolls.

Ingredients ( Makes 8 - 10 Rotis )

For dough

1. Plain flour / maida - 1.5 - 2 cups
2. Wheat flour  (atta) - 1/2 - 1 cup 
3. Potato - 1 small, boiled and grated
4. Oil - 1 tbsp
5. Salt - 1 tsp or to taste

  For the filling

1. Boneless chicken - 500 gm, cut to small cubes ( I used 2 chicken breasts)
2. Onion - 1 large, ground to a paste (Chop the onions roughly to large chunks and grind in a mixer to a paste)
3. Ginger - garlic paste - 2 tsp 
4. Tomato - 1 large, chopped
5. Chilli powder - 1/2 tsp
6. Pepper powder - 1/2 tsp
7. Salt - To taste
8. Eggs - 3 , beaten
9. Lemon juice - 2 tsp
10. Sliced onion - 1/2 cup
11. Green chutney - 1/4 - 1/2 cup (See the recipe below)
12. Oil - 1 tbsp

Method

1. To prepare the dough - In a large bowl mix maida and whole wheat flour. Add grated potato, oil and salt. Mix well. Knead into a firm dough of rolling consistency with some warm water. ( I kneaded the dough in a food processor). Keep aside covered.

2. To prepare the filling, heat oil in a pan at medium heat. Add onion paste, little salt and cook till light brown. Add ginger-garlic paste and cook for a minute. Now add the chopped tomatoes and cook until they get mashed up. Add chilli powder and pepper powder. Mix well.

3. Add the chicken pieces and enough salt. Cover and cook on medium-low flame till chicken turns tender and cooked. Open the lid and stir-fry until they get somewhat dry. Switch off the flame. Check for salt and squeeze lemon juice to taste.

 

To prepare the rolls

1. Beat 2 eggs lightly with a pinch of pepper powder and salt. Divide the dough to equal sized balls. Flatten them with a rolling pin. Cook the chapathis on both sides (applying little oil or ghee on both sides, if you like) on a tawa. Pour 2 tbsp of beaten egg on the chapathi and flip it to cook the egg ( do not overcook). Remove from tawa, keeping the egg-coated side up.

 

2. Arrange chicken filling on the chapathi, add a little green chutney, some sliced onions, sprinkle little lemon/lime juice and kebab/chaat masala, if you like. Roll the chapathi tightly to form the kathi roll. To serve, wrap the lower part of the rolls in a paper napkin, butter paper or aluminium foil.

 

For the Green chutney

Grind a handful each of cilantro and mint, 1 garlic clove, 1/4 inch ginger, 1 seeded green chilly, 1 tsp lemon juice, 1 tbsp yoghurt and enough salt. Grind to a fine paste.

Tips:

1. You can prepare these rolls well in advance. At serving time heat in a microwave for a few seconds along with the paper napkin.

2. You can substitute chicken with mutton, beef or pork. Prepare them in a pressure cooker to make them tender.

4. You could also try this recipe with paneer filling and other veggies like bell pepper, tomato, cucumber or even cooked spinach.

5. I have used only about 1-2 tbsp of egg / roti. You can use 1 egg per roti if you wish.

6. You can cook the rotis in advance and keep them covered in an aluminum foil or in a casserole. At serving time, reheat them, pour beaten egg on one side, flip over and cook the egg, arrange chicken filling and roll up. You can even use store-bought chapathis or tortilla breads if you wish.

7. You could also try chicken tikka kati rolls. Click here for chicken tikka recipe.