GREEN GRAM ‘N’LEEK CUTLETS


Green gram needs no introduction or explanation to health benefits,so I would like to directly 

get into this easy recipe.

INGREDIENTS

1cup cooked green gram dal(moong dal)

1 leeks chopped finely/spring onions

2-3 green chillies finely chopped

1 tsp ginger garlic paste

1 tsp garam masala powder

Salt to taste

1 egg

1 cup breadcrumbs or enough to bind .

Oil to fry.

METHOD

Mix all together in a bowl and bind .Make into shapes you like and fry (deep or shallow)in oil till golden brown.

Variations :You could use vegetables of your choice .

                     You can add 1/4 cup minced mutton or any minced seafood.

                     Grated paneer can be added as another variation

                     Grated boiled egg also can be added.

Anyway try all your innovations too and send me your comments and suggestions !

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BAKEDBUTTER PRAWNS IN FIERY GARLIC SAUCE


This recipe has a few ingredients only,but the tangy hot taste makes it more than simple.

These prawns can be served as starters,made wraps with egg chappathi,or with any

wrap.Good to serve with rice too.A toss with spaghetti or egg noodles will be fine

too..To add to the aroma i used a banana leaf for baking.Okay ….i think i’l get into the

recipe now.

INGREDIENTS

500 gm prawns

50 gm butter

3-4 tblsp oil

15 cloves of garlic chopped fine

2-4 tblsp chilli flakes (you can reduce if you like)

juice of 2 limes

salt to taste

1/2 tsp.kashmiri chilli powder

few curry leaves

METHOD 

Heat butter and oil in a pan and add the finely chopped garlic saute for a minute.Add the

chilli flakes,chilli powder,and saute for a minute more.Remove from fire .Add lime juice

and salt .Pour this on the cleaned prawns and mix well.Transfer on to a banana leaf or

any tray and bake for 20-30 minutes. If there is gravy after baking  thicken it and pour

again on the baked prawns and serve.

If you like an eggy flavor,or a scrambled look add egg to the gravy ,scramble and transfer

back with the prawns.

 

FRIED FISH CURRY


This is a very rich gravy,good to serve with rotis,pulaos,stringhoppers,hoppers.If cooked

in ghee it gives an excellent flavour.You have to half fry the fish and drop into the

curry,and  this curry has to be cooked on a low flame,to extract the exotic flavor.

For the recipe now.

INGREDIENTS

1 kilogram of sliced seer fish or any type fillet fish.

3-4 onions finely chopped

1 tblsp.ginger -garlic paste

4-5  big tomatoes

4-5 green chillies slit.

2 cups thick coconut milk

2 tsp.garam masala powder

2 tblsp.kasuri methi(dried fenugreek leaves)or 1 tsp.fenugreek seeds

2-3 tblsp ghee

1 tblsp.chilli powder

1/2 tsp.turmeric powder

salt to taste.

1 piece cinnamon

1 tsp fennel seeds

any oil for frying the fish/ghee

METHOD

Marinade the fish slices with a little chilli powder and salt,for a few minutes,fry and set

aside.

Heat the ghee,and fennel seeds,cinnamon,and onions and cook till translucent.Next add

the green chillies and saute till it changes color.Add the chopped tomatoes,ginger-garlic

paste,turmeric salt,chilli powder,garam masala powder and cook on a slow flame till the

tomatoes are well cooked and looks pulpy.(if you like you could pulse this in a mixie for a

minute).Add the coconut milk and the fish slices and simmer for 10 minutes.Sprinkle

kasuri methi if you are using.

Garnish with coriander leaves.

Note:The same recipe can be done with prawns ,chicken and crab.Simple and tasty.

 

SPICY PRAWN ‘N’MUSHROOM PIZZA


This pizza is made with a minimal amount of cheese,lot of herbs,white sauce .The base made

with pure olive oil,the concasse,white sauce too was made by me.All homemade except the

prawns and the veggies,and a mixture of cuisines.Well the produce was awesome.This dough

can be made ahead and refridgerated,and used within a week.

Let’s get into the recipe now.

For the dough

5-6 cups flour

4 tblsp olive oil

1 egg

2 tsp active dried yeast.

2 tsp.salt

2 cups milk+water (warm)

1/4 cup lukewarm water (for the yeast)

1 tsp.sugar.

Method

Mix yeast in warm water,allow to rise and sprinkle sugar on top.Set aside.

If you are making in a mixer ,use the dough hook ,and mix in the the liquids with the egg ,and

beat for 2 seconds.Add the yeast and mix well.Gradually add in the flour and make a soft

dough. Mix on low speed for 15-20 minutes.(by hand mix for half an hour).If you beat well,or

mix well at this stage,there is no need to knead again.(less muscle power).Set aside for 1 hour

and use .(it will be double in size)

For the concasse

6-8 large tomatoes

10-15 small onions

10 garlic cloves

1 tblsp.olive oil

salt to taste

2 tblsp red chilli paste

few rosemary leaves

few basil leaves

1 tblsp.sugar or jaggery.

Method

Mix all these in a pan  except the herbs and  cook  on medium flame till its thick and saucy.

(minimum half an hour).Chop the herbs fine and sprinkle on the mixture cover and set aside.

To prepare the mushroom

2 packets mushroom

1 capsicum julienned

200 gm prawns

1 onion chopped

2 tblsp.butter

1/2 tsp.pepper powder

2 tsp.chilli paste

4-5 garlic cloves

2 lime leaves

small piece of fresh turmeric root/1/4 tsp turmeric powder

salt to taste.

Method

Grind the bold listed and keep aside.Heat the butter ,add the sliced mushrooms and let it cook

for 5 minutes.Remove and keep aside.In the same pan add the ground paste and the prawns

(cut the prawns the way you like),and cook till prawns are half cooked. Add the onions and

capsicum  Add the mushrooms and mix well till almost dry and thick.Remove from fire and set

aside.

For the white sauce

2 tblsp.flour

4 cups milk

1 tblsp coarsely ground pepper

salt to taste

grated cheese can be added to this if you are not going to top the pizza with any cheese.

1 -2 tblsp butter

Method

Heat butter in a saucepan,add immediately add the flour .Do not brown.Remove from fire,add

milk mix well,and again keep it on the fire.Keep stirring to avoid lumps .When it is thick like

custard ,in this heat add the grated cheese ,pepper and salt.Remove and set aside.

Final assemble

Divide the dough into portions you like .(This amount makes 4 large sized pizzas)Make a slight

rise at the edges.Pour a ladleful  of concasse first and spread it on the base.Next add the prawn

mixture on top of this.Pour white sauce ,and some cheese grated if you like,and bake in a very

hot preheated oven( 230 degrees)for 15 minutes .

Serve with dry herbs if you like.

To make chilli paste

Soak 20-30 dry chillies in hot water for half an hour .Remove from water and grind with 1/2

cup vinegar and rock salt.

Variations:You can add herbs /cheese to the dough while mixing.

Chicken,paneer,or any type of meat can be used instead of prawn and mushrooms.

Vegans can use spinach and cheese,pineapple and paneer,baby corn,mushrooms and potatoes

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CRAB MASALA CURRY DOSAI


This recipe has to be linked to two of my previous posts.First link to the batter used for

dosai and the next for  crab masala.This is like the oriental pizza and tastes excellent.

This is a very famous dish in South India,and also categorised as street food too.

Can be served with any chutney you like.So for the recipe now.

INGREDIENTS

IDDLIS (SOUTH INDIAN FOOD) Use this batter for dosai

CRAB MASALA Use the masala recipe only

1-2 cups crab meat

1 egg for each dosai

METHOD

Adding the crab meat to the masala in any way is your choice.You can boil,or steam the

crab and remove the meat,or if you are using packed crab meat you could directly add to

the masala.The masala should  be like a thick gravy as you need to smear the dosai with

the curry.

Heat a dosai making gridle.Pour a ladle of the batter.Add a little oil,next add the crab

masala gravy,spreading it on the dosai.Beat or break in an egg on the dosai.Cover and cook

on a slow flame till you see the dosai cooked on one side.If you like you can turn over onto

the other side.Remove and serve hot.

CRAB MASALA


Wow..I love crabs more than anything ,and mostly any  non vegans delight.I think there is

no need of skill to cook crab,as the flavor of its meat is awesome.My mother was a

specialist in making crab curry ,and the accompanying kiri kos (raw jak

fruit kernels cooked in coconut milk)with dal makes me drool even now.Today i would like

to give you a recipe for Crab masala.This masala is good served with any type of food ,but

to spice up your boring days ,just a simple curry,rice and this masala is satiating.

For the recipe now

INGREDIENTS

1 kilo crabs (any variety)

2 big onions chopped fine

3-4 green chillies chopped

3-4 tomatoes pureed

1 tblsp.chilli powder

1 tblsp coriander powder

1 tsp.pepper powder

1 tsp.cummin seed powder

1 tsp.fenugreek seeds

1 tsp.mustard seeds

1 tsp.garam masala

1 tblsp.ginger garlic paste

1 tsp aniseed or saunf +curry leaves ground dry and set aside for final seasoning

2 tsp.corn flour or rice flour

salt to taste

1/4 cup sesame oil

few coriander leaves

METHOD

Wash the cleaned and cut crabs(it’s better to cut into four).Heat the oil in a  pan,and half

fry the crabs.Remove and keep aside.In the same oil,add mustard seeds ,and curry leaves.

Next add the chopped onions with a tsp of chilli powder and salt and saute for 5 minutes.

Next add the rest of the spices except for the crab and the powdered saunf.Cook till

oil separates and you get a nice color.Now add the crab and half cup water.

Add the cornflour or rice flour and cook till well blended.Finally add the saunf+curry leaf

powder.Remove from fire and garnish with coriander leaves.

Note :To refresh crab recipes here’s a link iv posted before.BAKED CRAB.Try and send me

your comments .

Fusion fish curry


This curry is a blend of goan and bengal curry,hence I titled  this recipe fusion fish curry.This curry can be served with rice or chappathis, or any type of bread.Now for the recipe.

Ingredients

1 kg lady fish,rohu or any type of fish you like.(I used lady fish)

1 tblsp.curd

1 tsp.saffron.

Salt

Lime juice

1 big onion chopped

1 big tomato pureed

2 tsp.ginger garlic paste

1 tblsp.chilli powder

1/2 tsp.garam masala powder

1 piece cinnamon

1/2 tsp.fenugreek seeds

1/2 tsp saunf/Aniseed

1/2 tsp.mustard

2 whole dry red chillies

Curry leaves

2 green chillies

1/2 tsp.cummin seed powder

1/4 coconut ground fine with 1 cup water.

1 tsp.ghee

1 tblsp.oil

Curry leaves

Salt to taste.

Method :

Wash the fish and marinade in the ingredients listed bold for 10-15 minutes.

Heat 1 tblsp. oil,add the ingredients in italics,saute for a minute .

Add the chopped onions,and the rest of the ingredients and saute for 5-10 minutes on a slow fire.

Add the marinaded fish and cook for a further 5 minutes.

Add coconut and simmer for 10 minutes.

Add ghee,curry leaves ,remove from fire .

Cover and set aside for 5 minutes.

Serve hot.

 

 

 

 

Green Coconut Prawns


Seemed a lazy day,but I had to make a quickie.As usual after a little pondering, this recipe flickered and flashed,and turned out very good.You could fry or steam the prawns if you like.I just sauteed the prawns.So let’s go to the recipe.
Ingredients
250 gm.prawns
A bunch of spinach or palak leaves
4-5 pips garlic(cut)
1/4 cup grated coconut
5-6 shallots(small onions)
1 tsp.pepper powder
1 tsp.cummin powder
1/2 tsp.garam masala powder
1 tblsp.cornflour.
1 tblsp honey
Salt to taste
1 tblsp.ghee/oil/butter 

Method :Heat oil or butter in a pan.Add prawns and the cut garlic and saute for 5 minutes. Grind the coconut,spinach and onion to a coarse paste. Add all the spices,the spinach paste, and cook for a few minutes Add honey and cornflour and salt and cook till thick for another 5 minutes.
Note: You could add powdered cashewnuts, almonds instead of cornflour.
Serve with any rice or rotis.
Variations:Egg wrap served with this filling and cheese.
Make grilled  green sandwiches with this filling.

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GRILLED FISH CURRY


This particular fish curry,is rich if you lightly deep  fry and make the curry,but as you know i’m more concerned about healthy and uncomplicated recipes, here i give you an easy and tasty fish curry.Seer fish is a good choice,or any sliced fish of your choice.

Ingredients

400-500 gm fish

1-2 chopped onions

2 tblsp. ginger-garlic paste

3-4 slit green chillies

1/2 tsp.turmeric powder

1 tblsp.chill powder

3/4 tsp.garam masala powder

3-4 tomatoes chopped

1/2 tsp.mustard seeds

1/2 tsp.saunf or fennel seeds

1 tsp.fenugreek or methi seeds.

Few curry leaves/dried fenugreek leaves(kasuri methi)

1 -2 cups thick coconut milk

1 tsp.sugar / honey / juggery

salt to taste

1-2 tblsp. ghee butter olive oil

Ingredients for the marinade

1 tsp. chillie powder

salt

Method

Apply the chillie powder and salt on the fish slices.Pour 1 tblsp. of  oil in a griddle or grilling pan and grill the fish lightly,and set aside.

Heat the rest of the oil,add the mustard,fennel and fenugreek seeds,and the curry leaves.when the

mustard seeds splutter,add the onions and saute till light brown.Next add the green chillies,ginger

garlic paste,and the chopped tomatoes,along with salt and cook till tomatoes are soft.Next add the

spice powders and cook for a minute.Add coconut milk,and the grilled fish and simmer for 10-15

minutes.Add the sugar or honey.Sprinkle some curry leaves or dried methi leaves  and remove from fire.

PRAWN FRITTERS


This is a signature street food in Pondicherry (a state in Tamil Nadu with french influence).This type of fritters are also made with fish and egg,and mostly sold in street corners and beaches,and no doubt you can’t stop with one…what i mean is not one prawn fritter,but a colander full.

Now for my version of the fritter recipe:

Ingredients

250 gm prawns(remove the shell,and leave the tail on)

For the marinade

1-2 tsp chilli powder and salt to taste.

For the batter

1 cup gram dhal flour (besan flour)

1 tblsp.rice flour

1/8 cup plain flour

1-2 tsp.chilli powder/pepper powder 

1 tsp fennel seeds or saunf

1 garlic crushed

a pinch of asafoetida  powder(optional)

a pinch of soda bicarbonate

1/2 cup water

salt to taste

oil for frying the fritters

Method

First clean the prawns, and marinade till you prepare the batter.

Mix all the ingredients listed for the batter without lumps.If the batter is too thick you could add little

water.Heat oil. Take two tblsp.from the oil that is heating,and pour into the batter,and mix well.

(This is for the oil free look and texture).Dip the prawns in the batter,and fry on medium heat till golden

brown.

Serve plain or with any sauces of your choice

Tip:If your not able to get big prawns,you  could use small prawns and fry like ball shaped fritters.

Fish fritters:Use fish fillets,or fish with minimal bones.The best choice for fish fritters is sea

bass(koduwa in tamil)

Egg fritters:Use hard boiled egg,cut in twos or fours,and deep fry

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