FISH FILLET CURRY


This is my tic- tac -toe curry which turned to be very tasty.For those of you who don’t like

the crunch of onions and other ingredients in the curry this is a good to try recipe.

Smooth,silky texture good to serve with chappathis .rice,iddlis,dosas.stringhoppers…..

So..let’s get into the recipe now..

INGREDIENTS

500-1 kg fish fillet

For grinding

2 big onions chopped

3 tomatoes

1/2 cup grated coconut

4-5 pips of garlic

2-3 tblsp curd or yoghurt

1 tblsp mustard oil +1 tblsp coconut oil

few curry leaves

few kasuri methi ( dried fenugreek leaves)

1 tblsp chilli powder

1 tblsp coriander powder

1 tsp turmeric powder

salt to taste.

1 tblsp.lime or lemon juice

few mustard seeds,fenugreek seeds, for tempering

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METHOD

Grind the ingredients listed for grinding to a paste and set aside.

Heat oil ,add ingredients for tempering with the curry leaves .Next add the chilli

powder,coriander powder,turmeric powder and then the ground paste,and cook for 10

minutes till the oil separates and you get a nice color.

Add required amount of water (this gravy should be thick not watery).After a boil add

the fish fillet and the rest of the ingredients and simmer for another 10 minutes.

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FISH STEW CURRY


This curry can be made with seer ,tuna and salmon fish or whatever type suitable

to grill or fry.

I made the curry by only grilling the fish .It was pretty rich and awesome ,with

the inclusion of moringa leaves.Good with  rice,stringhoppers,hoppers,….or

any bread of your choice.

Let me share this recipe with you now.

INGREDIENTS

To grill the fish

1 kg fish slices

1 tblsp chillie powder

1 tblsp coriander powder

1 tsp.turmeric powder

salt to taste.

coconut oil

Mix the masalas and salt together and marinade for some time.Grill the fish in coconut

oil (do not use oil like for frying ,a little to seal the fish will be enough) till brown.Remove

and set aside.Do not discard the leftover oil after grilling.

For the curry

INGREDIENTS

1 kg fish slices

2-3 onions chopped

3-4 green chillies chopped

1 tblsp.ginger garlic paste

3 -4 big tomatoes chopped

1 tsp.turmeric

1 tblsp.chillie powder

1 tsp.garam masala powder

2 tsp sugar or jaggery

enough coconut milk

curry leaves

Moringa leaves

2 tblsp ghee or butter

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METHOD

Heat the ghee and add onions and saute till brown .Next add the ginger-garlic

paste,tomatoes green chillie,turmeric and salt and cook till tomatoes are very soft and

well blended.

Add chilli powder and garam masala powder ,sugar and cook for another 3 minutes.Add

a little water (1/4 cup water) and cook till thick.Add coconut milk (2-3 cups) enough for

the quantity of gravy you require .

Add the grilled fish after a boil and cook on a slow flame .Add the moringa leaves and the

leftover oil .(about a tblsp only)and simmer for a few minutes and serve.

You can add dried methi or fresh leaves too if you dont have moringa leaves.

 

 

 

 

BUTTER BEANS ‘N’ EGG KORMA


Butter Beans has added taste when you add to korma or curry.It could be

boiled/steamed and added to salads .Boiled and tempered beans  could be

consumed as a snack.Added into grilled sandwiches ,stuffed parathas,samosas,or cutlets

can be good treat.Today i will be sharing a recipe for a korma which can be served with

rice,rotis,hoppers,stringhoppers .

For the recipe now.

INGREDIENTS

5-6 hard boiled eggs (vegans can add potato or cauliflower..)

1 cup butter beans

1 onion chopped

2 tomatoes

4-5 pips garlic

3-4 green chillies

1 inch piece ginger

1/2 cup grated coconut

2 tblsp white poppy seeds (khus khus)

1 tsp fennel seeds

a few cashewnuts

1/4 tsp turmeric

1/2 tsp garam masala

1/2 tsp red chilli powder (optional)

whole spices (1 piece cinnammon,2 cardamons,4 cloves)

1/2 fennel seeds

small piece sea moss

1 tsp kasuri methi leaves (dried fenugreek leaves)

1/4 cup beaten curd

2 tblsp.ghee /butter/oil

salt to taste.

METHOD 

Grind the bold listed and set aside (you can opt to roast it before grinding too)

Heat ghee in a pan and add the whole spices ,fennel seeds,sea moss and the onions and

saute till onions turn pink.

Add the chopped tomatoes and beans with turmeric and salt and cook till tomato is soft

and well blended.

Next add the ground mixture and  saute for another minute.Add 1 cup water and allow

to boil.(check if the beans are tender,or you can pre- boil too).You can add more water

to suit your requirement.

Add the rest of the ingredients and simmer for 10 minutes.Add curd and methi leaves .

Remove from fire.

 

 

 

 

RICH MUTTON CURRY


This is a rich mutton curry,with coconut 

and nuts paste.Can be served with any rice

or any rotis, stringhoppers and hoppers.

I love to make this recipe in the pressure 

cooker as I like the meat to be really very 

tender.Solet’s move on to the recipe.

INGREDIENTS

1 kg lamb/mutton

1 tblsp.ginger garlic paste

2 onions chopped

3-4 green chillies chopped

1 big tomato

2 potatoes peeled and cut into fours(add when adding coconut paste)

1/4 cup curd

1 tblsp chilli powder

1/2 tsp methi seeds,or fenugreek

1 tblsp coriander powder

1 tsp garam masala powder

1/2 tsp turmeric
1/4 coconut grated

10 almonds

10 cashewnuts

1 tblsp peanuts.

1 cup light tamarind water.(add when adding paste.)

3-4 tblsp ghee +oil 

For tempering

Onions,mustard,saunf,curry leaves

METHOD

First mix in all the ingredients (except the 

bold listed) with 1 tblsp oil,and pressure 

cook for 5 whistles.

Whilst this is cooking saute the bold listed in 1 tblsp ghee till coconut is light brown.

Grind to a paste.Once the meat is done,add the paste with the tamarind water.

Temper with mustard,onions,and saunf and curry leaves.

Pour on to the gravy ,cover with vent on again and cook on medium flame for another 10 minutes.

PANEER ‘N’ EGG GINGER MASALA


This dish is good to be served with pulaos ,fried rice,and rotis.No garlic is used in this dish.

Onion and ginger are ground together and sautéed till brown,and then the spices are added to

it.The same mixture can be used to make meat and seafood dishes.Even potatoes can be

made this way….Let’s move onto the protein packed recipe now….

INGREDIENTS

200 gm paneer

2-3 onions quartered

1 capsicum or 2-3 green chillies

5-6 boiled eggs

10 dried red chillies

3-4 tblsp. pieces of ginger

Thick tamarind water or 1/2 cup,or kokum water

1/4 tsp.pepper powder

Salt to taste.

1 tblsp rice flour ( you can use cashew paste or almond paste if you don’t like rice flour)

1 piece cinnamon

1 tsp Kashmiri chilli powder

1 tsp.cummin powder.

2 tblsp vinegar

2-3 tblsp ghee or oil

1 tsp sugar

METHOD

First grind the chillies ,and the onions and ginger to a paste.

Heat oil and add the ground paste with salt,sugar and sauté till brown.

Add paneer and the rest of the ingredients one by one and cook till thick

Tip:If you like to add tomatoes you could add purée of 2 tomatoes

You could first roast the onions brown and then grind too,without directly grinding

Fried paneer can be added to this curry

1-2 tsp oyster sauce/fish sauce.

FRIED FISH CURRY


This curry is a very rich,spicy,and awesome curry to have with rice,chappathis,rotis,hoppers

stringhoppers or anything which needs a curry accompaniment.You can use any fish you like,

but I like to use the small category with less bones.This dish is also categorised under stew fish

curry.Anyway let’s move on to the recipe now.

INGREDIENTS

500-1 kg.fish

2 onions chopped finely

1 cup tamarind water (thick)

2 tomatoes coarsely ground

6-7 pips of garlic

1/2 tsp turmeric

1 tblsp chilli powder

2-2.5 tblsp coriander powder

1 tsp cummin seed powder

1/2 coconut ground to a fine paste.

Few curry leaves

Dried methi leaves / coriander leaves

1 tsp.mustard seeds

2 tsp fenugreek seeds

Salt to taste.

Oil to fry the fish

To marinade the fish

1 tblsp chilli powder

A pinch of turmeric powder

2 tsp salt.

METHOD

Marinade the fish ,and set aside for a few minutes and deep fry till golden brown and set

aside.

Heat 2 tblsp oil (from the leftover oil,which gives the added flavour).Add the mustard

seeds ,curry leaves,fenugreek seeds and the chopped onions.Let the onion brown a little,then

add the tomatoes with salt and turmeric .Add the chilli powder,coriander and cummin

powder and sauté till you see the tomatoes soft and oil separates.Next add the coconut

paste ,green chilliesand sauté further for 2-3 minutes .Add the tamarind water and required

amount of water,and allow to come to a boil .Add the fried fish and simmer for further 10

minutes.Sprinkle methi/coriander leaves.

MUTTON ROGAN JOSH 


Mutton rogan josh considered to be a dish from the Kashmiri cuisine and originating from 

Persia is an aromatic and rich dish .Get’s along well with chappathis,parathas,rotis,and any 

lightly flavoured pulaos,or plain rice.For the rich color Kashmiri chillies or powder has to be

Compulsorily used.I like to prepare this dish with Mutton chops ,or the meat first slightly 

roasted to seal the juices .The meat lightly fried in ghee and tossed in to the curry , gives 

excellent flavour .This recipe has slight changes compared to the traditional recipe.The same 

recipe can be tried with chicken or any other meat too.Anyway ,let me share this recipe with 

you .Do try and send me your comments and suggestions.

INGREDIENTS 

500 gm lamb /mutton

7-8 Kashmiri chillies soaked in hot water

1 tblsp ginger-garlic paste

1 tsp nutmeg powder

1/2 tsp.mace powder

1/4 tsp ginger powder

A pinch of asafoetida 

2 bay leaves

A piece of cinnamon

3 green cardamons

1/2 tsp fennel seeds

2 onions finely minced

2 tomatoes chopped fine

1/2 tsp.turmeric powder

1 cup curd

1 tsp red chilli powder

1/4 cup ghee/ oil

Salt to taste

Spices to grind
1 tblsp.coriander seeds 

1 tblsp white khus khus seeds (poppy)

1/2 tsp.peppercorns

2 tsp.cummin seeds

2-3 cloves

1 black cardamom

1/4 cup coconut

10-12 almonds

METHOD 

First roast the spices listed for grinding ,and grind to a paste with the soaked Kashmiri chillies.

Mix this paste,ginger garlic paste,and the remaining spice powders,curd and marinade the 

mutton for some time.(minimum 10 minutes).Heat oil in a pressure cooker,add the whole spice

and onions and sauté till brown.Next add the tomatoes and cook till tomatoes are soft.

Add in the mutton marinade and cook till you see  the oil separate.Next add 1 cup hot water 

Cover cook for 5-6 whistles.Allow the steam to release on it’s own.Serve hot.


LAMB ‘N’MOONG KORMA


This recipe came up when I wanted to 

make something new and different to be 

served with biriyani.As usual it was a good

and tasty dish.After I prepared the dish 

only ,I felt that it could be served with 

stringhoppers,chapathis,and hoppers

Anyway the choice is yours.

Let’s get into the recipe rightaway !

INGREDIENTS

500 gm lamb/mutton

1/2 cup moong dal

10-14 small onions

4-5 green chillies

1 tblsp ginger garlic paste

1 tomato

1/2 tsp pepper

1/2 tsp turmeric

1 tsp garam masala powder

Few mint leaves or curry leaves

1 tsp chilli powder

Juice of 1/2 lime

2 tblsp ghee or oil

1 tsp fennel seeds

Salt to taste

To grind

1/4 coconut

10 almonds

2 cardamons

METHOD

Heat a tblsp of ghee or oil in a pressure 

cooker.Add the onions the meat and the 

rest of the ingredients one by one, except

the ones listed for grinding.Add a cup of 

water after you see the meat well blended 

with the spices.Cook to 5 whistles,and 

allow steam to mellow.Add the coconut –

almond  paste and simmer for 5-10 

minutes.Add lime juice.Serve hot .

COCONUTTY ALMOND PANEER


When the word paneer comes up,authentic dishes like paneer butter masala,Kadai paneer,and 

many more flash through our mind.Well,this time I wanted to try with the inclusion of coconut,

and it was a success!As coconut has many health benefits,I think anyone could have this dish.

Most of the ingredients I have used in this recipe are protein rich.This dish can be served with 

chappathis,naan,or any type of rotis.It will be a good combination with hoppers,stringhoppers

and pulaos.

Now let’s get into the recipe ..

INGREDIENTS (serves 4-5)

200-250 gm paneer cut into cubes

1/2 cup fresh or pre-soaked green peas

2 onions ground coarsely

4 tomatoes puréed

1/2 cup coconut+a handful of almonds ground together to a paste

1 tblsp.ginger-garlic paste 

3-4 green chillies chopped 

2 tsp.kashmiri chilli powder

1 tsp Garam masala powder

a pinch of turmeric

1/2 tsp.cummin seed powder

1 tblsp kasoori methi leaves

1 tblsp honey /jaggery 

3-4 tblsp.butter(not margarine)

salt to taste

METHOD

Heat butter add onions with salt,and sauté for 5 minutes.Next add the ginger-garlic paste,

tomato puree,and all the spice powders,and cook for a further 5 minutes.Next add the coconut 

paste and the green peas and cook till peas are cooked.Add 1/2 cup water (add more if you like).

Add the cubed paneer pieces and simmer for 10 minutes.Add kasoori methi leaves and remove 

from fire.

4 Types of South Indian Sambhar


There is no home in South India ,without sambhar for breakfast with iddli,dosai,vada

and rice too.Some sambhar is made with a mixture of vegetables.Some occasional

sambhar are made with the traditional 7-9 vegetables.Some are made with only sambhar

onions(small red onions),or any single vegetables like only drumstick,only ladies finger

,and even greens,capsicum,and you  go on  with your choice of vegetable.So here i’m

going to give you 4 recipes for quick and different  types of sambhar.

The first one doesn’t require any sambhar podi,simple and very tasty.I’m giving the

recipe for sambhar with tuvar dal.Those who love other lentils could use instead of tuvar

dal.Normally split green gram,tuvar dal,masoor dal is used .I love to use tuvar or green

gram for sambhar.

1.Tuvar dal sambhar without sambhar podi.

Ingredients

10-15 small onions

any vegetable you like (drumstick/ladies finger/or a handful of greens)

2-3 green chillies

2 tomatoes chopped

4-5 garlic cloves

few curry leaves

1/2 tsp.mustard seeds

1 tsp.fenugreek seeds

2 dry chillies

1/4 tsp.asafoetida powder

1 tsp.turmeric powder

1 tsp.chilli powder

1.5 tsp coriander powder

1/2 tsp.pepper powder

1/2 tsp.cummin seed powder

1 cup tuvar dal

2-3 tblsp.ghee/oil

lime sized tamarind soaked in water

salt to taste

a small piece of jaggery

METHOD

First cook the dal with a tsp of ghee ,mash it well and set aside .

Heat ghee ,and first add curry leaves,asafoetida,mustard,dry chillies ,fenugreek and

saute for a minute.Next add the onions,garlic,green chillies turmerric and salt,the

vegetable,and tomatoes.Saute for 5 minutes.Next add the chilli powder,coriander

powder,pepper powder,cummin seed powder and cook for another two minutes.

Add half cup of water,cover and cook till vegetables are fully cooked.Next add the

tamarind water,and cook for a further 5 minutes.Add the mashed dal to the mixture.

Pour water for the required amount(some like it thick,some like it thin).of sambhar.

Add jaggery.Bring to a boil,and garnish with coriander leaves.Remove from fire.

(Do not allow to boil for a log time after you add the dal.One boil is best.)

2. Capsicum Quick Sambhar.(One Pot Sambhar)

Ingredients( same as no 1.)

Method:

This has to be done in a pressure cooker.Capsicum tastes excellent in these type of quick

sambhar.Here the dal is not pre-cooked.

Soak dal for minimum 10 minutes.Heat the oil in the pressure cooker,and add the

ingredients in the same order as the above one.After adding the tomatoes and the

capsicum,add the soaked and washed dal,and saute for 5 minutes.Next add 2 cups of

water.Close the lid and cook for 3 -4 whistles.Allow the steam to release on its own.Open

the lid mash the dal,(don’t mind even if the vegetables get slightly mashed .It will surely

add to  the taste.Garnish with coriander leaves.

3.SAMBHAR WITH SAMBHAR PODI

First i will get into the sambhar podi 

Ingredients

7-10 dry red chillies

1 tblsp  whole coriander

1/2 tsp.fenugreek  seeds

1/2 tsp.peppercorns

1 tsp.cummin seeds

3-4 tblsp dessicated coconut/dry copra/fresh coconut

1.5 tblsp.ulundu/tuvar dal

few curry leaves

a tsp of tamarind.

2 tsp ghee

Method

Fry all these ingredients till you see the urad dal (ulundu) turning brown.Grind to a fine

powder and use(This measurement is for one serving.)

You could use the same powder for bise bele bhath or sambhar sadam SAMBHAR

RICE(sambhar sadham)

Now for the sambhar recipe using this powder.For this sambhar i think a mix of many

vegetables including brinjal,drumstick,raw plantain,raw mango will be very fine.

INGREDIENTS

2 tblsp.sambhar podi

few small onions

mix of vegetables you like

2 tomatoes chopped

4-5 cloves chopped garlic

1 cup cooked dal

For tempering

curry leaves

1/2 tsp.mustard

1/2 tsp.fenugreek seeds

2 dry chillies

1/4 tsp.asafoetida powder

oil/ghee

METHOD

Add 2 tblsp.oil,next add the asafoetida curry leaves,mustard,fenugreek,dry chillies,garlic

,and onions and saute for 5 minutes.Add turmeric and the vegetables and cook covered

for 10 minutes.Next add 1/2 cp of water and cook till the vegetables are done.Add the

powdered ingredients and dal and cook for further 5-10 minutes on a medium flame.Add

a tblsp.of jaggery,and remove from fire.

4. QUICK SAMBHAR 

This is also a very quick and tasty sambhar.My suggestions for this sambhar will be

radish,only small onions,or any type of greens(just a handful).

Cook the dal with 2 tomatoes ,turmeric powder,salt in a pressure cooker and set aside.

Grind 1/4 cup coconut,small piece of tamarind,1/4 tsp.fenugreek,15 dry chillies,1/2

tsp pepper,and 1 tsp cummin seeds to a coarse powder.Add to the dal,and temper with

the ingredients listed for tempering above (3 type sambar).Cook for 5-10 on a low

flame.

If you are able to get vadagam you could use that instead of using the ingredients for tempering.Vadagam is a dry mixture of onions and all the ingredients used for tempering.

Try each sambhar and do let me know your comments.